A COOKING RANGE

The present invention relates to a cooking range comprising gas burners.

In cooking devices, in particularly the gas ranges, the heat transferred to the cooking container is considerably low. The reason is that the flame cannot be delivered to the cooking container efficiently and heat losses occur due to dissipation of heat to the environment.

Since the flame in the burner used in the state of the art gas ranges is formed with a certain angle independent from the size of the cooking container, heat can only be delivered to a certain region on the lower portion of the cooking container by contact of the flame. Since the size and angle of the flame is constant for the cooking duration, temperature/cooking differences occur in the middle and side portions of the food in the container with respect to time. Moreover, the flame control being limited results in heat losses thereby increasing the gas consumption.

In state of the art Japanese Patent Document No JP2002276907, a gas cooking stove is explained wherein the lateral sides of the cooking pot is also intended to be heated. In the gas cooking stove, the flames emanating from the gas burner contact a flame induction surface in the vicinity of the flame exit holes by the Coanda effect and thus the flames are enabled to spread out to the sides

In addition to this, in the non-circular cooking containers like fish cookware, such as oval or rectangular, where the length is greater than the width, sufficient heat cannot be transferred from the burner to the ends portions of the cookware, and in order to solve this problem, oval or similar shaped burners suitable for the cooking containers shape are used as explained in state of the art patent documents EP0676591 and GB 2292453.

The aim of the present invention is the realization of a cooking range wherein the cooking effectiveness of circular shaped gas burner is increased for cooking containers of oval or rectangular shapes where the length is greater than the width.

In the cooking range realized in order to attain the aim of the present invention, explicated in the first claim and the respective claims thereof, induction coils are disposed behind the flame holes on the periphery of the burner. The angle of the flames emanating from the flame holes is changed with the magnetic field created by the induction coils. The control unit that controls the operation of the induction coils activates the respective induction coils at the flame holes on the periphery of the burner, providing the flames of different angles or lengths to emanate from the flame holes along the periphery of the burner.

In an embodiment of the present invention, the flame holes on the periphery of the burner are separated into groups by the control unit and the current transmitted to the induction coils at each flame hole group is controlled separately and the angles of the flames on the periphery of the burner are changed partially for elongating or

shortening the flame lengths. Thus the flames emanating from two opposite sides of the burner are made to reach up to the end portions of the base of the cooking container placed on the burner, having for example oval or rectangular shapes where the length is greater than the width.

[0009] The induction coils are disposed behind the walls surrounding the flame holes in order not to be affected by the high temperature at the flame holes. Carrying pins are provided on the cook top that carry the induction coils at their ends and transmit current from the control unit to the induction coils and the burner is assembled on the cook top being seated on the carrying pins by means of the channels arranged on its body.

[0010] The cooking range realized in order to attain the aim of the present invention is illustrated in the attached figures, where:

[0011] Figure 1 - is the schematic view of a cooking range.

[0012] Figure 2 - is the schematic view of the flames emanating from a burner having an oval shaped cooking container thereon.

[0013] Figure 3 - is the schematic view of a burner and the induction coils mounted to the burner.

[0014] Figure 4 - is the schematic view of the carrying pins disposed on a cook top.

[0015] Figure 5 - is the schematic view of a gas burner disposed over the carrying pins on a cook top.

[0016] The elements illustrated in the figures are numbered as follows:

1. Cooking range

2. Burner

3. Cook top

4. Flame hole

5. Induction coil

6. Control unit

7. Carrying pin

8. Channel

[0017] The cooking range (1) comprises one or more burners (2) that produce flames (F) by burning the inflammable gases and heats the cooking container (A) placed thereon, a cook top (3) with the burners (2) arranged thereon and more than one flame hole (4) disposed on the periphery of the burner (2) for the flames (F) to emanate from the burner (2) to affect on the base of the cooking container (A).

[0018] The cooking range (1) of the present invention comprises more than one induction coil (5) disposed in the vicinity of the flame holes (4) on the periphery of the burner (2) that change the angle of the flames (F) emanating from the flame holes (4) by creating a magnetic field thus changing the direction and/or the intensity of the flames (F) affecting on the cooking container (A) (Figure 1).

[0019] The cooking range (1) furthermore comprises a control unit (6) that activates the

induction coils (5) at the respective flame holes (4) on the periphery of the burner (2) in accordance with the shape of the cooking container (A) placed on the burner (2), providing flames (F) of different angles or lengths to emanate from the flame holes (4) along the periphery of the burner (2) (Figure 1).

[0020] In the cooking range (1) of the present invention, the control unit (6) provides the flames (F) having ionic plasma feature to be directed with mutually different angles at the exit from the flame holes (4) of the burner (2), elongating or shortening the flame (F) lengths and regulates the intensity of the flames (F) affecting on the cooking container (A) in accordance with the base of the cooking container (A) by controlling the induction coils (5) disposed at the flame holes (4).

[0021] In an embodiment of the present invention, the control unit (6) separates the flame holes (4) on the periphery of the burner (2) into groups formed by more than one, side by side flame holes (4), controls the current transmitted to the induction coils (5) at each flame hole (4) group separately and partially changes the angles of the flames (F) on the periphery of the burner (2) for elongating or shortening the flame (F) lengths (Figure 2).

[0022] In this embodiment, the flame holes (4) on the periphery of the burner (2) are separated into four groups, two at the sides, and one in the front and in the back. The flames (F) emanating from the flame holes (4) at the two opposite sides of the burner (2) are changed to the horizontal position for elongating the flame (F) lengths by transmitting current to the induction coils (5) disposed on two opposite side groups of flame holes (4) on the periphery of the burner (2). Thus the flames (F) emanating from two opposite sides of the burner (2) can reach up to the end portions of the base of the cooking container (A) placed on the burner (2), for example having an oval or rectangular shape where the length is greater than the width (Figure X).

[0023] When the position of the cooking container (A) is changed, with a length greater than its width and placed on the same burner (2), for example when rotated by ninety degrees, this time the length of the flames (F) is elongated by transmitting energy to the induction coils (5) disposed at the flame holes (4) on the front and back sides of the burner (2), providing the flames (F) to reach up to the end portions on the base of the cooking container (A).

[0024] The induction coils (5) are disposed in the body of the burner (2) behind the walls surrounding the flame holes (4) in order not to be affected by the high temperature at the flame holes (4) (Figure 3).

[0025] In the embodiment of the present invention, the cooking range (1) comprises more than one carrying pin (7) disposed on the cook top (3) that carry the induction coils (5) at their ends and transmit current from the control unit (6) to the induction coils (5) (Figures 1, 3).

[0026] The gas burner (2) comprises more than one channel (8) that enter from its base and extend behind the flame holes (4), fitted over the carrying pins (7), for providing the

induction coils (5) at the ends of the carrying pins (7) to be positioned in the vicinity of the flame holes (4) (Figure 3).

[0027] The carrying pins (7) with the induction coils (5) placed on their ends are fixed on the cook top (3) or on a plate situated on the cook top (3). The burner (2) is seated over the carrying pins (7) by fitting the channels (8) over the carrying pins (7) for providing the induction coils (5) disposed at the ends of the carrying pins (7) to be positioned just behind the flame holes (4) (Figures 3, 5).

[0028] In the cooking range (1) of the present invention, the induction coils (5) at the suitable flame holes (4) are activated for longer flames (F) to emanate from the said flame holes (4) while cooking is performed in an oval or rectangular shaped container (A) where the length is greater than the width and a flame (F) distribution matching the shape of the cooking container (A) base is maintained. Thus the problem of uncooked food at the end portions of the cooking container (A) is eliminated.