Air flow cooking device

[0001] The present invention relates to the general technical domain of devices designed for cooking and / or heating food products, in particular loose [without packaging], and particularly relates to the field of devices created for cooking and / or heating food products using fat .

[0002] The present invention particularly relates to a home appliance for cooking and / or heating food products, comprising on the one hand a container for loose food products, on the other hand a mode for heating said loose products, and also having a mode for generating an air stream.

EP 1 768 535 B1

PREVIOUS TECHNOLOGY [0003] Devices using an air stream to heat or cook food products are already known from earlier technologies.

[0004] Such a device is known from document US-A-4728762.

[0005] These known devices are equipped with a fan that blows warm air onto cooking food products that are placed on the grill or inside the casing.

[0006] These prior technological devices are specially designed for the air flow to move, inside the housing, in the form of a cyclonic helix, so as to facilitate thermal exchange between food products and the air stream.

[0007] The use of this type of cyclonic stream, however, implies a relatively complex structure of the device so as to allow air to move around food products, while requiring the use of a high-power fan placed on the lid of the device in a relatively hindering and unsightly manner.

[0008] Earlier technologically devices that are related to ovens also do not allow cooking or heating food products in a liquid environment, for example with a small amount of oil.

[0009] In particular, the devices already known, in addition to the relative complexity of the air stream kinematics they use, do not really allow to combine, from a thermal point of view, the appropriate conditions to ensure that Maillard reaction is sufficient to obtain food products having the same taste properties as these deep fried.

[0010] Earlier technologies are also well known for frying food products such as potato pieces with a household electric fryer.

[0011] In a classic way, such a household electric fryer includes, on the one hand, a ladle to be filled with oil or fat, and, on the other hand, resistance heating elements allowing the contents of the ladle to be heated.

[0012] Known electric fryers thus allow to create a bath in oil or fat melted at a high temperature, in which food products for frying are immersed by means of a cooking basket.

[0013] This method of classic fry by dipping in a warm oil bath, although it gives overall satisfaction from a taste point of view, at the same time presents numerous drawbacks.

[0014] First of all, classic fryers require a large amount of oil to cook in the bath. This makes it difficult for the user to operate the fryer when filling it, moving it, and especially when emptying it.

[0015] This cooking in a high-temperature oil bath is at the same time a risk of burns, whether by splashing outside the vat of the device or the result of user awkwardness (tipping over the device). This risk of burns or accidents is compounded by the fact that such a significant amount of oil requires, before introducing food products into the ladle for frying, a relatively long preheating phase. This can lead to the user forgetting about cooking in an oil bath in the preheating phase, with all the harmful consequences that a lack of supervision could have.

[0016] In addition, these previously known fryers are relatively expensive to use because they require the regular purchase of a large amount of oil (a minimum of 1.5 to 2 liters of oil is needed to fry 1 kg

EP 1 768 535 B1 pieces of fresh potatoes). The user is therefore naturally forced to save oil by repeatedly using an oil bath, which is unsatisfactory from the point of view of hygiene and taste. In addition, the user can reuse the oil bath while it has deteriorated, which can be harmful to health. Finally, disposal of used oil can pose considerable problems when it comes to the environment.

[0017] Finally, heating such an amount of oil to a high temperature causes on the one hand the appearance of odors, which can be particularly unpleasant, and on the other hand the polymerization of oil, which makes cleaning the device difficult and troublesome.

PRESENTATION OF THE INVENTION [0018] The object of the invention is consequently to solve the various drawbacks mentioned above and to propose a new device for cooking and / or heating food products which, having a simple concept, will allow to provide particularly effective and uniform heating and / or cooking of food products, and in particular will allow receive if it is desired the result is clearly similar to that of frying without using so much oil.

[0019] Another object of the invention is to propose a new device for cooking and / or heating food products that allows heat exchange, particularly effective for food products for heating and / or cooking.

[0020] Another object of the invention is to propose a new device for cooking and / or heating food products of a particularly simple and affordable construction.

[0021] Another object of the invention is to propose a new device for cooking and / or heating food products using a minimum of components.

[0022] Another object of the invention is to propose a new device for cooking and / or heating food products that will achieve excellent thermal exchange with food products by using as few elements as possible.

[0023] Another object of the invention is to propose a new device for cooking and / or heating food products, whose compactness and external dimensions are optimized.

[0024] Another object of the invention is to propose a new device for cooking and / or heating food products enabling extremely fast heating and / or cooking of food products.

[0025] Another object of the invention is to propose a new device for cooking and / or heating food products that will allow air to be circulated in an extremely efficient manner with the least amount of means.

[0026] Another object of the invention is to propose a new device for cooking and / or heating food products that allows heating and / or uniform cooking of food products.

[0027] Another object of the invention is to propose a new device for cooking and / or heating food products that will obtain food products clearly similar to fried food products, without having to be immersed in a boiling fat bath.

[0028] The objectives set for the invention are achieved by means of a home appliance for cooking and / or heating food products in accordance with patent claim 1.

EP 1 768 535 B1

COLLECTIVE TECHNICAL DESCRIPTION OF THE DRAWINGS [0029] Other particularities and advantages of the invention will appear and mark in more detail when reading the description prepared below, with reference to the attached drawings, provided for illustrative purposes only, and not limiting, in which:

- Fig. 1 shows, in perspective overall view, a cooking appliance in accordance with a first embodiment of the invention.

- Fig. 2 is a side view in center view of the cooking appliance from illustration 1.

- Fig. 3 shows, according to a side cross-sectional view, a cooking appliance according to a second embodiment.

- Fig. 4 shows, in perspective view with a broken out, a detail of the implementation of the cooking appliance of illustration 3.

- Fig. 5 shows, according to a schematic side view, a detail of the implementation of the device of figures 3 and 4.

EP 1 768 535 B1

BEST MODE FOR CARRYING OUT THE INVENTION [0030] The invention relates to a device 1 for cooking and / or heating food products intended for human consumption.

[0031] According to the invention, the device 1 is a home use device, i.e. particularly conceived and dimensioned for home use, e.g. in a family environment. Accordingly, the device 1 can be manually operated by its user, e.g. to be moved from the cabinet to the workplace. In other words, the device 1 preferentially represents the portable character.

[0032] The device 1 according to the invention is preferentially designed and dimensioned to cook and / or heat specific food products 100 (see Fig. 3), such as potato pieces. These products 100 can be cut by hand by the user, or be purchased pre-prepared commercially, e.g., in a pre-fried and / or frozen state.

[0033] Depending on the case, the device 1 will be used in this way to actually cook the food products (in case the food products are raw) or simply heat them up (in case the food products are already partially or completely cooked) .

[0034] As will be shown in more detail below, the general concept based on the invention allows a great multivalence in cooking methods, in that the term "cook" as used herein includes various ways of processing food products such as frying, caramelizing, baking or browning.

[0035] In a preferential embodiment that corresponds to the examples shown in the figures, the device 1 according to the invention is preferentially developed and dimensioned to provide heat treatment of food products intended to give them taste values ​​substantially corresponding to or close to those of the food products fried, especially deep fried food.

[0036] In this variant, the device 1 according to the invention is therefore a deep fryer, and more specifically a deep fat fryer [without fat].

[0037] By "dry cooking" here is meant a method of cooking food products without immersion in oil or deep fat, partial and / or temporary during the cooking cycle. The expression "dry cooking" means the opposite of cooking, during which food products are certainly <<wetched>> by a cooking agent (e.g. oil) without being immersed or floating in the said medium. Including the main function of the fryer

EP 1 768 535 B1 according to the invention differs from the classic deep fryer because it allows, in particular, to combine the conditions appropriate for the Maillard reaction sufficient to give food products a golden color and crunchiness specific to fried products, although the said food products were not immersed completely and directly in a bath of boiling oil.

[0038] In the following, we will be only interested in simplifying the description of the device 1 according to the invention, creating such a dry fryer; of course it is understood that other cooking methods are provided for the device 1 according to the invention as previously provided.

[0039] The fryer 1 according to the invention has an interior with a container 2 for loose food 100 (see Fig. 2).

[0040] In other words, the container 2 is designed to receive food products in a <<cur>> form, i.e. in a disordered manner, without packaging, as is the case with most food product containers used in home cooking appliances.

[0041] The container 2 is thus capable of providing in itself a function of supporting and maintaining, in a particular zone, food products 100, in particular if the latter are present in a particular form, as is the case

In the case of food products 100, this is the place for potato chips for fries. Of course, the deep fryer 1 according to the invention is not limited solely to the preparation of fried potatoes and can be used for frying other types of food products (meat, fish, vegetables ...) without exceeding the scope of the invention.

[0042] In this way, the container 2 allows a simple use of the device 1, because it is sufficient for the user to directly fill the container 2 with food products 100 in bulk, without the need for special means of grouping or additional packaging of food products 100, as is sometimes the case with devices industrial.

[0043] According to the invention, the device 1 also has the possibility of heating food products in bulk 100, said heating option is intended to provide cooking and / or heating of said food products 100.

In other words, the heating option discussed above is the main heating option, i.e. it is envisaged to provide only through it a thermal contribution allowing cooking and / or desired heating, said heating option being preferentially developed and ordered to provide less more of the aforementioned thermal share.

[0045] The heating option comprises, according to the invention, a method for generating a warm air stream 4, which is preferably a method for generating 3 a warm air stream 4, as will be described in detail hereinafter.

[0046] The method of generating 3 air stream 4 comprises an air outlet 5, from which part of the air is blown into the container 2. In other words, the air, preferentially warm air 4A, is rapidly ejected inside the container 2 itself, to ensure direct thermal exchange with the products 100 foodstuff placed in container 2.

[0047] In a preferential manner, the air outlet 5 is assigned to the container 2 in such a way that the warm air 4A blown out by said air outlet 5 is blown directly onto the loose food products 100 placed in the container 2.

[0048] In this way, the air outlet 5, preferentially formed from the outlet nozzle 5A, is the starting point of the air stream section 4A oriented in such a way as to gently directly hit at least some of the food products 100 arranged in the container 2, which thus forms the chamber cooking for food 100.

[0049] According to the invention, warm air 4A blown out at outlet level 5 is rapidly ejected positively, in contrast to, for example, the simple effect of free convection.

[0050] The direct impact of the warm air 4A blown out of the outlet 5 directly on the food products 100 contributes to the perfect thermal exchange with said food products 100 to allow them to be cooked.

[0051] In the event that the food products 100 are covered with fat (e.g. oil), a direct impact of the warm air stream 4A coming from the outlet 5 contributes to a state of cooking more or less comparable in terms of result to that which would be obtained, if the food would be immersed in deep fat, but of course without the drawbacks of the cooking method just mentioned.

[0052] According to the invention, the method of generating 3 air stream 4 simultaneously comprises an air inlet 6, at which level air suction is carried out to create an air stream between said outlet 5 and inlet 6.

[0053] In other words, the air stream 4 generated by the generation method 3 is formed towards the outlet 5 to the inlet 6, which inlet 6 draws in

The air inside the device 1 and in particular contributes to extracting the air present in the container 2, outside said container 2.

[0054] According to the invention, in this way air circulation is created between the outlet 5 and the inlet 6, the air circulation which represents the forced character, because the air discharge at the outlet level 5, as well as the air suction at the inlet level 6, are carried out in a manner real, with the help of adequate measures, which will be described in more detail below. In other words, the device according to the invention is preferably equipped with real air ejection means, which are preferably hot air ejection and air intake means. This means in particular that the air inlet 6, which is preferentially formed by the suction outlet 6A, does not form a simple vent but an air intake opening.

[0055] The air inlet 6 is separate from the air outlet 5 and is spaced apart from the latter.

[0056] According to the essential characteristics of the invention, the device 1 comprises a cover / filter 7 positioned relative to the outlet 5 and the air inlet 6 in such a way as to force the air stream 4, allowing the hopping movement from the cover / filter 7 to get into the air inlet 6 from the container side 2.

[0057] In this way, according to the above technical characteristics, the cover / filter 7 is placed in the air stream in such a way that said air stream is forced to roll around the cover / filter 7 to connect to the inlet 6 from the outside of the container 2 in which the food products 100 are located, under the influence of coupled effects of the driving force made on the side of the outlet nozzle 5A and the suction force made in the vicinity of the suction inlet 6A.

[0058] The cover / filter 7 thus forms the flow deflection organ 4, arranged to prevent direct recurrence, in a straight line, of the air present inside the container 2 towards the suction outlet 6A.

[0059] The general premise based on the invention is therefore to impede the flow of the air stream 4 around the food products 100 towards the suction outlet 6A, making the air stream trajectory 4 sufficiently winding to extend the maximum residence time inside the container 2 of warm air 4A blown out through the nozzle 5A, which helps to promote excellent thermal exchange between food 100 and the air stream 4.

[0060] The particular use of the hopping trajectory around the sheath 7 may further promote the creation of rotating air movements that contribute to the desired technical phenomenon of cooking optimization.

[0061] Preferably, the skirt 7 is formed by the deflection baffle 7A of the stream 4, the baffle positioned in the center and opposite the trajectory of the air stream 4 between said outlet 5 and the inlet 6.

[0062] The air of stream 4 is directed in such a way that it moves at least partly along the first wall of the partition 7A to form a cover 7, then making a half-turn at the level of the end edge of said partition, so that it then moves in the opposite direction along at least part of the plane opposite the partition . Of course, the cover 7 can be formed by any other technical means such as another partition, plate, flap or wing deflection, insofar as the alternative mode used allows it to fulfill the desired hopping function well, in a manner that promotes deeper thermal exchange between, on the one hand foodstuffs 100 and container 2, and on the other hand with an air stream 4.

[0063] Preferably, the deflection partition 7A is of a clearly uniform nature [lit. not perforated], i.e. in other words it has a clearly full structure, so that most of the air stream 4 does not go directly to the inlet 6. In this way the cover 7 has a tangible resistance to the air stream 4, so that the latter does not have ability to pass directly through cover 7, but is forced to bypass around the latter.

[0064] In a particularly advantageous manner, the food product container 2 comprises one container 2A (visible in figures 2 and 3), said container 2A preferably houses on one side a bottom 2B on which food products 100 they are to be located as shown in figure 3, and on the other hand the side septum 2C extending from the bottom 2B between said bottom 2B and the upper edge 2D.

[0065] According to the implementation mode of figure 3, the bottom 2B represents the form of a flattened disk, while the side septum 2C represents the annular form and extends vertically from said bottom 2B up to the outer part thereof to create a tank forming the upper opening with the bottom 2B for loading food limited by the upper 2D edge.

[0066] According to the implementation mode shown in Figure 2, the tank 2A ​​comprises a bottom 2B having the form of a clearly ring-shaped annular ring, the annular ring starting from the inner circumference and the outer, from which rise opposite, the outer side barrier 20C and the inner side barrier. 21C, in that the tank 2A ​​represents more or less the general form of the annular channel, and said channel presents rotational symmetry in the vertical axis X - X '.

In other words, according to the variant in Figure 2, tank 2A ​​globally represents the toroidal form, generated by rotation around the symmetry axis X - X 'of the profile clearly open in the form U.

[0067] Preferably, the tank 2A ​​defines the capacity of the chamber 2E in an open manner, i.e. it is limited only by the bottom 2B and the side partition 2C, without the cover element arranged on the 2D rim in opposition to the bottom 2B, said capacity of the chamber 2E is preferably intended to absorb and contain food and fat at once, even if the latter is liquid (for example in the case of oil).

[0068] Preferably, the shell 7 houses a tank 2A. In other words, the tank 2A ​​directly contributes to the creation of all or part of the cover 7, i.e. it provides the dual function of receiving food products 100 on the one hand, and provides the cover 7 for skipping for the air stream 4 on the other hand. The cover 7 thus belongs to the tank 2A, the cover 7 and the tank 2A, being preferentially confused, i.e. they form one and the same part.

[0069] In this preferential variant, therefore, they are the bottom 2B and the side partition 2C, which form at least in part of the cover / filter 7 to be skipped, an air stream 4 which is essentially forced when it is in the depth of the tank 2A to return up along side baffle 2C before descending from the other side of this side baffle 2C to then connect to suction outlet 6A, which is positioned best at a height much greater than or equal to that related to bottom 2B.

[0070] In order that the tank 2A ​​can fully provide its function of the cover 7, the side partition 2C of said tank is preferably clearly uniform [lit. not perforated], at least in its lower part (i.e. near the connection with the bottom 2B) and preferably over its entire height, in such a way as to prevent the air flow from passing directly through it.

[0071] Similarly, the bottom of the tank 2B is preferably clearly uniform [lit. not perforated], and it is even more desirable to be completely full to further prevent the air stream 4 from passing directly to connect to the suction outlet 6A.

[0072] It can, however, be mentioned that if the quantity, properties and arrangement of the food products 100 are sufficient to create a tangibly insurmountable barrier for the air stream 4A, then the use of a bottom 2B representing possibly clearances, which in this case would be sealed with the food products alone could be considered 100.

[0073] However, in a preferential manner, the reservoir 2A is created to accommodate food products 100 which are in solid form as well as fat in liquid or semi-liquid form. The tank 2A ​​thus preferably presents a full structure, i.e. not perforated, at least in the border zone with food products 100 and fat, so as to avoid any leakage of the latter outside the tank 2A, through the bottom 2B.

[0074] Thus, in this particularly preferred variant, which is shown in Figures 1 to 3, the desired technical effect is obtained using a minimum of components because it is simply and essentially based on the arrangement and distribution of relatively outlet 5, inlet 6 and tank 2A.

[0075] In a preferential manner, as shown in figure 2, the air inlet 6 is preferentially located at a height clearly lower than that of the higher 2D edge if the device 1 is in the normal operating position.

[0076] Preferably, the air inlet 6 is clearly positioned under and adjacent to the plan where it reaches the bottom 2B of the tank 2A, in such a way that the air stream 4 strokes the bottom 2B during its passage, which contributes to to maintain said bottom 2B at an elevated temperature, which is conducive to cooking 100 food products.

[0077] Preferably, the air outlet 5 is located above the tank 2A, in such a way as to exit clearly towards the food products 100, or at least towards the capacity of the container 2E defined by the tank 2A.

[0078] In a preferential manner, the outlet nozzle 5A forming the outlet 5 is oriented towards the upper opening of the tank 2A ​​delimited by the upper edge 2D, in such a way that it allows the air 4A to be ejected thus generated and being preferentially directed at the incidence of falling clearly vertically falling (the case of the variant from figure 3), or at the angle of incidence falling clearly obliquely (the case of the variant from the illustration

2).

Preferably, the air inlet 6, which is preferably formed by the suction inlet 6A, exits laterally relative to the container 2A, i.e. it exits according to the axis Y-Y 'clearly perpendicular to this axis of the air outlet 5 (the case with the variant figure 3), or at least according to the Y - Y 'axis intersecting with the air outlet axis 5 (case of the variant from figure 2).

[0080] Preferably and in a manner known per se, the device 1 according to the invention houses a housing 8 intended to receive cooking food 100 for cooking (i.e. for frying, in the examples shown in the figures).

As shown in the figures, the housing houses a base 8A provided to form a pedestal of the device 1, preferably adapted to rest in a stable manner on a plane or base (e.g. a kitchen table platform).

[0081] Starting from the base 8A and the outer side of the latter, a side shell 8B rises, made, for example, of metal or plastic, forming the outer shell of the device 1. The side shell 8B can represent any geometric form adapted from the point of view of functional and aesthetic. For example, in the case of the fryers shown in the figures, the cover 8B represents, in a top view, the form completely in << 8 >>, the top of this <<8>> limits the back 9 of fryer 1, while the base <<8>> limits front 10 of said fryer 1.

[0082] Preferably, the housing 8 simultaneously comprises a cover 8C, positioned relative to the base 8A in such a way that the side cover 8B extends between the base 8A and the cover 8C to delimit the compartment 8D inside which the container 2, which is visible on the figures 2 and 3.

[0083] In a preferential manner, the one shown in figures 2 to 5, the housing 8, and in particular the base 8A, houses notches 24 on which the tank 2A ​​is to rest. The notches 24 thus preferentially form a dividing element between the bottom 2B of the tank 2A ​​on the one hand and the base 8A on the other side, the dividing element allows separating the interstitial space 22 enabling air circulation under the bottom 2B.

[0084] The compartment 8D and the tank 2A ​​adapted relative to each other so that there is an interstitial space 21 between the side wall 2C and

With the cover 8B, said interstitial space allows air to circulate outside the tank 2A, along the side wall 2C.

[0085] Preferably, the lid 8C is movably mounted between on one side a closed position (shown in the figures), in which the lid 8C forms with the base 8A and the side cover 8B a chamber tangibly closed around frying food products that rest in the tank 8A and, on the other hand, the opening position (not shown), allowing the insertion of frying food inside the enclosure, in the tank 8A.

[0086] In other words, the cover 8C, in cooperation with the cover 8B and the base 8A, forms a clearly closed, i.e. clearly airtight housing, allowing cooking in a closed atmosphere (with residual leaks). Closing the device tangibly tight can be accomplished at the level of the cover 8C, for example through gaskets (not shown).

[0087] As shown in the figures, the lid 8C is preferably mounted in a movable manner relative to the rest of the housing 8, for example thanks to a flexible pin mounted by a hinge 11 equipped with a twisted spring 11A, in such a way that the opening position of the lid 8C is at the same time the return position to the original position. Said hinge 11 is, moreover, preferentially positioned after

On the outside of the device 1, for example adjacent the rear 10 of the device 1, as is namely shown in figures 2 and 3.

Advantageously, and as shown in figure 1, the lid 8C can be equipped with a transparent view zone 12, made for example of glass, in a way to monitor the frying process inside the device 1 during the cooking cycle when the lid 8C is in the closed position.

[0089] Preferably the container 2 is uniform, that is to say it is uniform in nature and is preferably built in only one part. In a preferential manner, to fulfill its function of receiving food and fat products, the container 2 is also not perforated, unlike for example a basket, to avoid any fat leakage.

[0090] Preferably, as shown in particular in Figure 2, the air outlet 5 and air inlet 6 exit in the compartment 8D at the level of cover 8C and cover 8B, respectively. In other words, the outlet 5 is preferentially installed in the cover 8C (see Figures 2 and 3), while the inlet 6 is installed in the side cover 8B (see Figures 2 and 3).

[0091] In a preferential implementation mode that corresponds to that shown in the figures, the method of generating 3 air stream 4 is created to ensure closed air circulation

Inside the device 1. The air stream 4 is therefore preferably a reprocessed stream, not tangibly regenerated. In other words, the fryer 1 operates in a clearly enclosed atmosphere, the air present inside the compartment 8D is drawn at the intake inlet level 6A to be heated and then rapidly thrown towards the food products starting from the discharge nozzle 5A. This warm air expelled abruptly cools in contact with food products 100, then taken again for reheating and so on.

[0092] Preferably, the heating method houses a thermal element 13 to heat the air to be blown out of the air outlet 5, so that the air 4A ejected via the outlet nozzle 5A towards the food products is warm air. Thus, the method of generating an air stream used in the context of the invention is preferably a method of generating a warm air stream, i.e. an air stream at a temperature sufficient to provide the desired cooking and / or heating function, depending on the food products used.

[0093] However, it is envisaged, without exceeding the scope of the invention, that the air stream 4A is not a warm air stream, but simply a way to set the atmosphere inside the 8D compartment in motion, which atmosphere can otherwise be heated by other means.

[0094] Preferably, the method of generating 3 air stream 4 houses the air propulsion method 14 arranged in the air communication between the inlet 6 and the air outlet 5, said air propulsion method 14 has been developed to provide both and preferentially tangible in this at the same time, sucking air through the inlet 6 and pumping this air sucked through the outlet 5.

[0095] Preferably, the air drive method 14 comprises a centrifugal fan 15 arranged to generate an air flow by sucking air inside the compartment 8D through the suction inlet 6A, and forcing this air towards the installation system 30 terminated with an outlet nozzle 5A that exits towards and above food products 100 present in the housing 8.

[0096] The thermal element 13 is preferably located inside the air stream generated by the fan 15, preferably above the outlet nozzle 5A towards the stream 4, so as to change the air stream into a heating air stream.

[0097] Preferably, the thermal element 13 comprises an electrical resistance system with resistive bands and / or resistive wires supported on the insulating material support, which turns out to be economical in space and efficient in relation to performance.

EP 1 768 535 B1

In a preferential manner, resistive bands and / or resistive wires are arranged in the air stream depending on the distribution of air velocity within the stream, so as to avoid any heat node. The power of this electrical resistance system is also determined to provide rapid heating of food products without drying them. In a preferential manner, said power is expressly between 1,000 and 2,000 Watts, and in particular between 1,200 and 1,400 Watts.

[0098] We will also note that a filter may be provided above the centrifugal fan 15, for example at the inlet level 6A.

[0099] In the variant of figure 3, the installation system 30 comprises a single channel that extends towards the outlet nozzle 5A also the only one, in such a way that the air stream 4A is rapidly ejected according to the only liquid stream.

[0100] Of course, the invention is not limited to a particular number of liquid streams and it is possible that the heating air stream 4A contains not only one but two additional streams.

[0101] In this way, the variant of Figures 1 and 2 implements two separate streams of warm air 40, 50 which focus in a symmetrical manner in an opposite manner (see Fig. 1). According to this variant (shown in figures 1 and 2), the installation system 30 splits into two channels 30A, 30B

According to the mold clearly in the shape of a Y, below the thermal element 13 in the direction of stream 4. These two channels 30A, 30B each end with a separate outlet nozzle 5A directed obliquely in relation to the axis X - X 'in the direction front 10 and bottom of fryer 1.

[0102] Preferably, the centrifugal fan 15 comprises a turbine 15A set in a vortex motion according to the axis Y-Y 'corresponding to the inlet axis 6A, said axis Y-Y' being clearly perpendicular to the axis X - X 'of the symmetry of the tank 2A. Turbine 15A is preferentially propelled by an electric motor 16 and is preferably inserted into a fuselage formed from the rear side wall 17 attached to the front side wall 18.

[0103] Preferably, the air circulation set used by the method of generating 3 air stream 4 is intended and dimensioned so that the warm air stream 4A blown out through the outlet nozzle 5A reaches the food products placed in the tank 2A ​​at a clearly higher speed than 2 meters / second, and preferably higher than or equal to 3 meters / second. The choice of such a minimum speed allows you to ensure optimal cooking, favoring, on the one hand, creating a crunchy crust on the surface of food products without drying the surface, and on the other hand, slowly cooking food inside so as to maintain a soft consistency.

[0104] Preferably, the air circulation set is created so that the temperature of the warm air stream is clearly below 200 ° C at the level of food products, and preferably preferentially below 180 ° C at the level of food products 100. The temperature much higher than the limits mentioned above can be a source of unpleasant odors and does not allow for any significant saving of cooking time.

[0105] In a preferential manner, the centrifugal fan 15 is located at the rear 10 of the device 1, and is mounted on the base 8A and / or on the cover 8B (and not directly on the cover 8C), which allows to minimize the external vertical dimensions of the device 1 while allowing convenient operation of the 8C lid.

[0106] At the same time, it should be noted that the external vertical dimensions of the device 1 are also optimized by using a centrifugal type fan, which allows to provide the function of generating an air stream in the minimum dimensions, which depend primarily on the size of the turbine electric motor.

[0107] Preferably, the fryer 1 comprises mounted inside the housing 8, a mode for automatically covering fat-frying food products by mixing said food products with fat.

[0108] In other words, unlike devices of earlier technologies, in which food products are immersed in deep fat, in a device in accordance with this mode of implementation of the invention, the fryer is prepared by simply covering the surface of the food products with a thin layer of oil or any other suitable food fat. In this way, cooking is not done in deep fat, which implies the presence of a large amount of fat surrounding all or part of the food products, but thanks to the small amount of oil forming a thin coating, preferably more or less uniform, on the surface of each food product placed inside the main body 2.

[0109] As stated earlier, the fat coating is carried out automatically, i.e. without the need for direct and necessary user intervention to form a fat layer on the surface of the food products. In other words, thanks to the presence, inside the casing 8, of a mode for automatically covering food products for frying with a layer of fat, the user can only settle for inserting the food products into the deep fryer 1 inside the casing, and then activate the use of the automatic coating mode (in case this activation is not automatic in itself), so that the fryer 1 loads directly automatically, inside the housing 8, covering individually

EP 1 768 535 B1 food products with a thin layer of fat so that the user is not forced to perform the above operations manually.

[0110] The term "mixing" in this case is associated with the act of mixing, i.e., "stirring". In the sense of the invention, the coating of food products is thus obtained by combining food products and fat and mixing them to cover these food products with a layer of fat.

[0111] Preferably, the mode for automatically covering food products for frying with a layer of fat includes, on the one hand, a container 2 which is designed to contain, preferably directly, both food products for frying and fat, namely when the latter has a liquid form ( oil or melted fat) and, on the other hand, the overturning mode 23 (shown only in figures 2 and 5) of the food products contained in container 2.

[0112] Preferably, the container 2 and the inversion mode 23 are separate.

[0113] According to the invention, the container 2 and the overturning mode 23 are created to be set in motion relative to each other, in such a way as to mix and invert food products and fat inside the container 2, thus covering approximately each food product with 100 layers of fat roughly uniform, even and continuous.

[0114] In the variant shown in Figures 3 to 5, the overturning mode 23 is mounted in a movable manner for rotation about the housing 8 and the container 2, while the container 2 itself is mounted stationary in position relative to the housing 8 and to tipping mode 6, and on the other hand functionally connected to the engine mode to be set in rotation by the latter.

[0115] However, it is envisaged, without exceeding the frame of the invention, that the fryer 1 performs a mixing mode 23 mounted in a stationary position, while the container 2 is mounted in a movable position in a rotational movement relative to the housing 8 and the tipping mode 6. This is the case with the variant the embodiment of the invention shown in figures 1 and 2.

[0116] In this case, the drive for the pivoting mode 23 is preferentially carried out by means of a second electric motor 19 provided with an outlet axis 20, extending clearly coaxial to the axis X - X ', the outlet axis 20 on which it is mounted rollover mode 23 (case of illustration variants 1 and 2). In the embodiments shown in figures 2 and 3, a second electric motor 19 is installed in a housing mounted in the base 8A.

[0117] In a preferential manner, the overturning mode 23 comprises a fixed blade 23A (illustration variants 1 and 2) or a movable one (illustration variants 3 to 5) positioned inside internal volume 2E, delimited by tank 2A, so that ensure the movement of food products present in tank 2A.

[0118] In the preferential case of the variant in Figures 3 to 5, as soon as food products 100 and fat are placed (manually and / or automatically) in tank 2A, blade 23A is rotated by means of a second electric motor 19 and axis 20, which contributes to the rotation and stirring of food products and fat, thereby realizing tangibly fast and uniform coating of said food products 100.

[0119] The blade 23A is preferably made of a material exhibiting good sliding properties. The blade 23A may preferably be covered with an anti-stick material, e.g. polytetrafluoroethylene (PTFE), or made of stainless steel (inox) or polyamide 4-6.

[0120] Preferably, the blade 23A is simultaneously mounted interchangeably on the main body 2.

[0121] Preferably, the overturning mode 23 of the food products 100 is also designed to promote the submission of said food products 100 to a more or less uniform air stream 4.

[0122] In other words, the inversion mode 23 advantageously provides a dual function, i.e. the function of coating food products 100 with fat on one side, and the displacement of food products 100 in the direction of the air stream 4 in such a way that said stream embraces each tangibly uniformly foodstuffs, and preferably more or less the entire surface of these.

[0123] The use of such a rollover mode 23 proves to be particularly important in the case when the stream of warm air 4A coming from the outlet 5 is not directed coaxially to the axis of symmetry of the tank 2A, but opposite radially shifted with respect to said axis X - X ', as for example, shown in figure 3.

[0124] In this way, in the case where the flipping mode 23 comprises a paddle 23A rotatably mounted relative to the container 2 to move food products 100 inserted into said container (see Fig. 5), said paddle 23A provides a dual function as it contributes at the same time, to coat the frying food with a layer of fat and to push and turn said food products into an air stream 4 to ensure their uniform cooking.

[0125] To increase the cooking qualities of deep fryer 1 according to the invention even more, it is interesting to provide the inner plane of the tank 2A ​​for food products with a coating based on a material predominantly composed of silicone. In particular, it is interesting to coat the top plane of the bottom 2AB of the tank 2A ​​with a silicone coating. In fact, silicone, thanks to its microporosity properties, presents special fat-reacting properties (emulsion) that allow better oil distribution on food products, while maintaining an excellent friction coefficient, which turns out to be useful to maintain the integrity of food products from the time of coating through mixing. , for example with a spatula. In addition, such a siliconized platform has the properties of heating French fries that are in contact with it, without burning or burning them, as would be the case, for example, with a metallic platform. The applicant thus stated that the conduction transfer properties between the fries and the siliconized platform are tangibly comparable to the transfer properties by forced convection of warm air on the fries. Thanks to this silicone coating, the evenness of cooking is ensured, preventing in particular the darkening of the French fries.

[0126] It is also possible at the same time that all or part of the inner plane of the tank 2A ​​is covered with composite material

EP 1 768 535 B1 for the most part is polytetrafluoroethylene (PTFE), a material that exhibits excellent thermal and friction related properties.

[0127] It is possible, however, for the tank 2A ​​to be simply made of stainless steel, without additional coating.

Preferably, the fryer 1 according to the invention forms, during operation (i.e. when the lid is closed), a cooking chamber tangibly closed around the container 2, i.e. preferentially closed in a sealed manner, said chamber may preferentially be equipped with a calibrated leak mode steam outside (not shown).

[0129] This technical measure allows to control the humidity inside the chamber.

[0130] For this purpose, the calibrated steam leakage mode is dimensioned in such a way that:

- avoid suppressed cooking that would have occurred if the chamber was completely sealed, and this could have caused fries to break,

EP 1 768 535 B1

- promote economic energy consumption, because if the steam outlet is too large, this leads to an equally significant dissipation of energy, which requires an increase in the thermal element 30.

[0131] In a preferential manner, the calibrated steam leakage mode includes an outlet opening (not shown) preferentially positioned adjacent the suction inlet 6A, which allows controlled steam removal during the cooking cycle as well as controlled air renewal within the chamber.

[0132] An example of the use of the deep fryer 1 according to the invention will now be described, and in particular the deep fryer 1 corresponding to the variant shown in figures 3 to 5.

[0133] In this example, the user of the device 1 intends to fry 1 kg of pieces of 100 hand-cut fresh potatoes.

[0134] To this end, the user opens the lid 8C of the device 1 and inserts the potato pieces 100 into the tank 2A, said potato pieces 100 rest at the bottom of the said tank 2A.

[0135] The user also adds a small amount of oil (for example at least 30 g) to tank 2A.

[0136] Due to the addition of a small amount of oil, the user may use high quality oil, which may be better for health and / or taste compared to standard oil.

[0137] The user then closes the lid 8C of the device and starts the cooking cycle by pressing for example on / off switch.

[0138] The cooking cycle therefore starts, causing a rotational movement about the X-X 'axis of the blade 23A mounted rigidly with the axis 20, which passes through the hole installed in the bottom 2B and is rotated by the motor 19. This rotational movement paddles 23A begin mixing 100 potato pieces and oil disposed in tank 2A. This mixing leads to a layer of oil on the surface of each piece of 100 potatoes.

[0139] At the same time or possibly after a certain latency time, the centrifugal fan 15 and the heat element are set in motion, which leads to the creation of a stream of warm air 4, which has just heated the pieces of oil-coated potatoes 100 directly.

[0140] The tank 2A ​​is therefore a cooking chamber station.

[0141] Fries are made by directly heating food products with a stream of warm air and not as it was

EP 1 768 535 B1 in earlier technologies, by immersing food products in a bath of warm fat.

[0142] A stream of warm air 4 circulates inside the device 1 according to the following cycle:

- The fan 15 rapidly ejects the first stream section 4B towards and into the thermal element 13.

- This first stream section 4B changes, by passing through the heat element 13, into a second section of warm air stream 4C, which goes into the interior of the channel 30, and as a result of turning the fan 15, up to the outlet nozzle 5A.

- This stream of warm air is thus rapidly ejected, starting from the nozzle 5A, in the form of the third section 4A, shaped in this case by the only stream of warm air, towards the food products 100 in the tank 2A.

- A stream of warm air circulates in this way at the level of food products 100 in the form of the fourth episode 4D intended for heating said food products. Under the influence of contact with 100 food products, episode 4D gives off its heat to 100 food products to fry them.

EP 1 768 535 B1

- Section 4D is led out of the tank 2A ​​in the form of the fifth section 4E, which rises along the side partition 2C inside the tank 2A, enveloping said side partition 2C up to the 2D peak of the latter, the peak at the level of which the fifth section 4E makes a half turn to direct to the bottom of the device, in the interstitial space 21 arranged between the side wall 2C and the housing 8.

- A stream of warm air then passes under the bottom 2B, in the form of the sixth section 4F, in the interstitial space 22 arranged between the bottom 2B and the housing 8 to achieve suction outlet 6A. Section 4F follows in this way a trajectory clearly parallel to the bottom 2B and envelops the partition of the latter, preferably about the whole of its surface.

- Suction outlet 6A has reached, stream section 4F is sucked by fan 15 and is recovered in the form of first section 4B.

[0143] In this way, the cover 7 forces an air stream 4, which is intended to hop from the inside of the container 2 to engage with the air inlet 6.

[0144] It can be seen that the cover 7 formed by the tank 2A, delimiting, preferably in cooperation with the housing 8, circulation channels for the air stream 4, these channels are ordered to define

The zigzag pattern, with baffles, for the air stream 4, in such a way as to optimize the thermal transfer between the air stream 4 on one side and the food products 100, as well as the tank 2A ​​on the other.

[0145] The cooking mechanism is as follows.

[0146] In the first phase of the cooking cycle, the air escaping from stream 4 heats the potato pieces 100 from the top layer, which rapidly produce steam. This steam, condensing on colder pieces from the lower layers, thus forms the vestibule of heat exchange with said pieces of the lower layers. Such a mechanism of cooking in an atmosphere of steam saturation thus allows for quick and uniform heating of all potato pieces in the tank 2A. This uniform heating is made possible by continuous mixing of the pieces with a spatula. Food products are thus subjected to a cycle of direct heating through a stream of warm air, then diffusion / absorption of calories inside the food products, and then again direct heating with a stream of warm air and so on.

[0147] Pieces are subject to overheating if they are under the influence of a direct stream of air and absorb heat as they leave this zone before they are subjected to overheating again. This alternation

EP 1 768 535 B1 allows for better heat transfer to food products and helps to avoid excessive drying.

[0148] In this manner, in the first phase of the cycle, a balance is created between evaporation and re-condensation until the steam is gradually removed outside the fryer by means of a calibrated leak.

[0149] Thus, the second cooking phase begins, when the steam level has been significantly reduced. During this second phase, the average chamber temperature reaches approximately 160 ° C (while it was 100-120 ° C during the first phase), and the Maillard reaction (fries browning) takes place. During this second phase, mixing of the pieces is constantly monitored by means of a spatula 16 to standardize cooking.

[0150] The cooking cycle, which will last for approximately 30 minutes in integrity, therefore ends. The user can thus open the lid 8C and remove the tank 2A ​​from the housing 8. The tank 2A ​​is thus the vestibule of the service platform and now contains ready-to-serve fries whose taste and appearance are similar to fresh fries prepared by total immersion in deep fat.

EP 1 768 535 B1

INDUSTRIAL APPLICABILITY [0151] The invention finds its industrial application in the concept, production and use of a device for cooking food products.

EP 1 768 535 B1