DESCRIPTION

Technical Field

The present invention relates to an appliance for cooking dishes which finds its use in the field of cooking equipment for cooking, in accordance with the preamble of claim 1.

State of the art

Appliances for cooking dishes comprising an oven, defining a cooking compartment selectively accessible by means of a door, and a hob arranged above the oven are known in the state of the art.

During food baking, the door tends to rise to the temperature of the cooking compartment, which typically ranges between 150° and 250°.

In order to prevent accidental burns, there is a need perceived by the oven manufacturers to cool the outer wall of the door with which the user could come into contact.

In this regard, it is known to obtain a cooling cavity in the door of the oven in which an air flow is made to flow which, by convection, reduces the temperature of the door.

The aforesaid cavity is typically made by spacing the inner and outer wall of the door in a thickness direction.

The air flow through the cavity is then expelled into the environment surrounding the oven by means of a thin discharge slit, which, having a smaller outlet section than the cross section of the cavity, tends to increase the speed thereof.

This air flow exiting from the door, in particular due to its thermal and kinetic energy, also called air curtain, can cause discomforts to the users who are near the appliance during the preparation of the dishes.

In addition, the aforesaid air flow exiting from the door carries with it traces of the cooking smells of the dishes arranged in the compartment, thus causing unpleasant olfactory sensations to those standing in the room in which the appliance is arranged.

Document AU514079B2 discloses an appliance comprising an oven, a hob and a downdraft hood. Said downdraft hood is configured to generate both a suction flow through a suction opening arranged on the hob, and a cooling flow in the cavity of the door of the oven.

It is known that the regions close to the cooking compartment of the oven are subject to overheating which can cause damage to electronic, electronic or structural components of the appliance, thus affecting the reliability thereof. To avoid the aforesaid hearings, the appliance described in document AU514079B2 comprises a thermally insulating layer surrounding the cooking compartment. A similar insulating layer is shown in document US3756217A.

Disadvantageously, this thermally insulating layer, in addition to increasing the production costs, reduces the cubing of the cooking compartment of the oven with the same overall footprint of the appliance. In this regard, it should be noted that, to ensure a sufficient thermal insulation, the insulating material must have a high thermal capacity that is obtainable either with high thicknesses or by using particular materials with high specific heats. However, the latter have a high cost that does not justify their use in the sector of the appliances. Therefore, in order to ensure the integrity of the components close to the cooking compartment, thermal insulating layers with high thicknesses are commonly employed.

Furthermore, disadvantageously, the thermally insulating layer complicates the design and the construction of the appliance since it reduces the inner volume of the appliance used for arranging the electronic and structural components of the appliance.

SUMMARY OF THE INVENTION

In this context, the technical task underpinning the present invention is to propose an appliance for cooking dishes that overcomes the drawbacks of the above-mentioned prior art.

In particular, it is an object of the present invention to make available an appliance for cooking dishes capable of reducing the disturbance perceived by the user as a result of the operation thereof, without compromising the safety of use.

More specifically, it is an object of the present invention to make available an appliance for cooking dishes capable of eliminating the cooling air flow of the door exiting from the oven, without exposing the user to risks of burns.

It is also an object of the present invention to make available an appliance for cooking dishes which, for the same footprint of the appliance, is able to maximize the cubing of the cooking compartment without affecting the reliability of the appliance itself.

Advantages of the invention

The appliance of the present invention solves the above-mentioned technical problem in that it comprises a downdraft hood having a suction unit fluid-dynamically connected to the cooling cavity of the door for sucking a cooling air flow and expelling it through an outlet duct of the downdraft hood.

In detail, the appliance object of the present invention comprises a special duct (hereinafter “second suction duct”), configured to put the suction unit in fluid connection with the cooling cavity of the door.

It should be noted that, regardless of whether the downdraft hood is installed in filtering or suction mode, the cooling air flow is not expelled directly from the oven in the environment in which the appliance is arranged so as not to generate the so-called air curtain and avoid the discomforts to which the uses of traditional appliances are subjected.

In fact, if the downdraft hood is installed in suction mode, the cooling flow is expelled in an environment outside that of the kitchen, otherwise, in filtering mode, the outlet duct will be configured to release the sucked air flow through an opening of a kitchen cabinet (near, for example, the socket) in which the appliance is integrated.

Therefore, advantageously, the appliance object of the present invention allows to eliminate the cooling air flow of the door exiting from the oven, without compromising the refrigeration of the door and therefore exposing the user to risks of burns.

Furthermore, advantageously, by controlling the intensity of actuation of the suction unit of the hood as a function of the temperature of the cooking compartment of the oven it is possible to minimize the amount of the energy consumption by the appliance required to cool the door of the oven.

The appliance object of the present invention further comprises a third suction duct fluid-dynamically connected to the suction unit of the downdraft hood and at least partially surrounding the cooking compartment.

Advantageously, the actuation of the suction unit generates an air flow in the third duct which, by lapping the cooking compartment, allows to thermally isolate the regions of the appliance close to the cooking compartment, thus preventing potential overheatings and damages. It should be noted that the third duct is able to guarantee an efficient thermal insulation although it has a small footprint since, taking advantage of convection, it continuously transfers heat to the air flow that flows inside it which is then expelled from the appliance. It is therefore evident that the third duct makes it possible to preserve the integrity of the appliance without entailing a significant reduction in the cubing of the cooking compartment.

LIST OF FIGURES

Further features and advantages of the present invention will become more apparent from the indicative, and therefore non-limiting, description of a preferred but non-exclusive embodiment of an appliance, as illustrated in the accompanying drawings in which: - Figure 1 shows a perspective view of an appliance for cooking dishes according to the present invention;

- Figure 2 shows a sectional view from the side of some components of the appliance of Figure 1;

- Figure 3 shows a perspective sectional view of some components of the appliance of Figure 1;

- Figure 4 shows a perspective view from the front of the appliance of Figure 1 with some components removed to show some better than others;

- Figure 5 shows a perspective view from the rear of the appliance of Figure 1 with some components removed to show some better than others;

- Figure 6 shows a sectional front view of the appliance of Figure 1 with the closing elements of the suction opening of the hob in the closed position;

- Figure 7 shows a sectional front view of the appliance of Figure 1 with the closing elements of the suction opening of the hob in the opening position.

DETAILED DESCRIPTION

The present invention relates to an appliance 1 for cooking dishes that can be installed in kitchens for domestic or professional use.

With reference to Figure 1, the appliance 1 comprises an oven 2, i.e. a device configured to perform cooking of foodstuffs in a thermally controlled environment.

The aforesaid oven 2 has a cooking compartment 20, that is, a cavity adapted to accommodate dishes to be cooked and delimiting a volume of air that is temperature- controllable by means of special heating means that, as known to the person skilled in the art, will not be further described.

With reference to Figures 2 and 7, the cooking compartment 20 is delimited by a plurality of walls 21, 22, 23, 24 which preferably give it a parallelepiped shape. In detail, the cooking compartment 20 is delimited at the top by an upper wall 21, at the bottom by a lower wall 22, and laterally by a pair of opposite side walls 23 and by a rear wall 24.

According to one aspect, the oven 2 is arranged to perform steam cooking of foodstuffs. To this end, for example, the lower wall 22 of the cooking compartment 20 may have a concave region adapted to be filled with water or, alternatively, the oven 2 may comprise a special boiler adapted to produce water steam to be introduced into the cooking compartment 20.

With reference to Figure 1, the oven 2 has an access opening 25 configured to allow the introduction and the extraction of dishes from the cooking compartment 20. Said opening 25 must therefore be specially sized to allow the easy movement of containers for cooking foodstuffs, such as for example ovenproof dishes, baking pans and trays, to and from the cooking compartment 3.

Still with reference to Figure 1, the opening 25 is delimited by a perimeter contour C and is arranged in front of the rear wall 24 of the cooking compartment 20. Preferably, the perimeter contour C comprises an upper edge Cl associated with the upper wall 21, a lower edge C2 associated with the lower wall 22, and a pair of side edges C3 each associated with a respective side wall 23.

The oven 2 further comprises a door 4 configured to selectively allow access to the cooking compartment 20.

In detail, said door 4 is switchable between an access position (Figure 1), in which it leaves the opening 25 of the cooking compartment 20 free so as to allow the introduction and the extraction of the dishes in the oven 2, and a cooking position (Figure 2) in which it completely obstructs the opening 25 of the cooking compartment 20.

Preferably, but not necessarily, the switching of the door 4 between the access position and the cooking position takes place through rotation of the door 4 around a hinging axis. However, in alternative embodiments such switching could take place by a translational movement. It should be noted that the implementation of the movement of the door between the access and cooking position falls within the field of competence of the person skilled in the art, therefore it will not be further described hereinafter.

With reference to Figures 2 and 3, the door 4 comprises a cooling cavity 40 configured to be crossed by a cooling air flow Fl.

According to one aspect, the door 4 comprises an inner wall 43 associable with the opening 25 of the cooking compartment 20, and an outer wall 44 opposite to the inner wall 43. Preferably, the inner wall 43 and the outer wall 44 are parallel and spaced apart along a thickness direction S-S of the door 4 thereby defining the cooling cavity 40. Therefore, the cooling cavity 40 is delimited on opposite sides by the inner and outer wall 43, 42.

With reference to Figures 2 and 3, the cooling cavity 40 of the door 4 comprises an inlet opening 41 and an outlet opening 42.

The inlet opening 41 is configured to allow the introduction of the cooling air flow 40 into the cooling cavity 40. The inlet opening 41 thus places the cooling cavity 40 in fluid-dynamic communication with the environment outside the oven 2.

Preferably, in accordance with what is shown in Figure 2, the inlet opening 41 is obtained at a lower edge SI of the door 4.

It should be noted that, when the door is in the cooking configuration, the lower edge S 1 of the door 4 is arranged at the lower edge C 1 of the opening 25 of the cooking compartment 2.

The outlet opening 42 is configured to allow the discharge of the cooling air flow Fl introduced into the cooling cavity 40 by means of the inlet opening 41.

Preferably, in accordance with what is shown in Figure 2, the outlet opening 42 is obtained at an upper edge S2 of the door 4, opposite to the aforesaid lower edge SI. Therefore, preferably, the inlet opening 41 and the outlet opening 42 are arranged at opposite ends of the door 4.

The cooling flow Fl then passes through the cooling cavity 40 from the inlet opening 41 to the outlet opening 42 exchanging heat with the walls of the door 4.

Therefore, when the cooking compartment 20 of the oven 2 is brought to temperature, the cooling air flow Fl allows to lower the temperature of the door 4, in particular that of the outer wall 44.

It is worth specifying that, even if not shown in the present description, the oven 2 comprises all those components typical of the ovens such as, for example, the ventilation system of the cooking compartment or the support grilles adjustable on different levels.

With reference to Figure 1, the appliance 1 object of the present description further comprises a hob 5 arranged above the oven 2 along a vertical direction V-V.

It is worth specifying that in the context of the present invention by hob 5 is meant a device having a plurality of cooking regions adapted to receive restingly pots containing dishes to be heated. For the purposes of the present invention, the hob may be of either the induction, electric or hybrid type (i.e. induction or electric and gas).

The hob 5 comprises one or more suction openings 50 through which it is possible to generate a suction effect of the cooking steams coming from the pots containing the dishes to be heated. This suction effect gives rise to a suction air flow indicated with F3 in Figure 7.

It should be noted that, in accordance with what is shown in Figures 6 and 7, the suction openings 50 are of the passing-through type, that is, they cross the entire thickness of a plate 51 defining the rest surface of the hob 5.

In the embodiment of Figure 1, the hob 5 has a pair of suction openings 50 arranged at opposite peripheral regions of the plate 51. In alternative embodiments, the one or more suction openings may be arranged, at least in part, at a central region of the plate 51 defining the rest surface of the hob 5.

According to one aspect, the appliance 1 comprises closing elements 11 associated with a respective suction opening 50 of the hob 5. In detail, the closing elements 11 are switchable between a closed position in which they obstruct the suction opening 50 preventing the passage of liquids or solid bodies (Figure 6), and an opening position in which they leave the relative suction opening 50 at least partially free (Figure 7).

In the embodiment shown in Figures 6 and 7, the closing elements 11 comprise a movable wall 110 specially sized to totally obstruct the suction opening 50 of the hob 5, and movement means 111 (electronically or mechanically actuated) configured to move said movable wall 110 between the closed and the opening position.

The appliance 1 object of the present invention further comprises a downdraft hood 6, i.e. a hood for sucking cooking fumes integrated in the hob.

With reference to Figures 6 and 7, said downdraft hood 6 comprises a suction unit 60 configured to generate a suction flow F3 adapted to take the steams produced by the pots arranged on the hob and, as explained in detail below, give rise to the cooling air flow Fl of the door 4.

It is worth specifying that the suction unit 60 comprises at least one impeller driven in rotation by an electric motor to generate the aforesaid suction flow.

According to one aspect, the operating intensity of the suction unit 60 is modulated to generate variable volumetric flow rate suction flows. Preferably, the suction unit 6 is configured to generate a maximum volumetric flow rate equal to 1300 m ³ /h.

According to one aspect, the downdraft hood 6 comprises a box-like body 12 defining a suction compartment 120 within which the suction unit 60 is located. In use, the suction unit 60 is configured to generate a depression within the suction compartment. In the embodiment shown in the accompanying figures, said box-like body 12 is arranged below the oven 2 along the vertical direction V-V.

With reference to Figures 6 and 7, the downdraft hood 6 further comprises a first suction duct 7 and an outlet duct 8. In detail, the first suction duct 7 is configured to fluid-dynamically connect the suction unit 60 with the suction opening 50 of the hob 5.

In use, in accordance with what is shown in Figures 6 and 7, the suction unit 60 sucks an air flow Fl, F2, F3 through the first suction duct 7 and expels it through the outlet duct 8.

In the embodiments shown in the accompanying figures, the suction duct 7 and the outlet duct 8 are respectively placed upstream and downstream of the box-like body 12, so that a depression in the suction compartment 120 results in a suction effect in the suction duct 7.

It is worth specifying that the downdraft hood 6 can be installed both in suction mode and in filtering mode.

In suction mode the outlet duct 8 is fluid-dynamically connected with an environment external to that in which the appliance 1 is arranged.

Otherwise, in filtering mode the outlet duct 8 is configured to release the sucked air flow in a special compartment of a kitchen cabinet in which the appliance 1 is integrated. In this regard, it should be pointed out that the air flow exiting from the outlet duct 8 is not released directly into the environment of the kitchen, therefore the user is not exposed to any air flow that may cause any disturbance to him.

Still with reference to Figures 6 and 7, preferably, the first suction duct 7 extends, at least in part, along the vertical direction V-V near one of the side walls 23 of the cooking compartment between an upper portion 71 associated with the suction opening 50 of the hob 5, and a lower portion 72 associated with the suction unit 60. Preferably, the lower portion 72 is connected to the box-like body 12 so as to be in fluid communication with the suction compartment 120.

In the embodiments of the accompanying figures, the suction ducts 7 are two, one for each suction opening, and arranged on opposite sides of the cooking chamber 20.

According to a characteristic aspect of the present invention, the appliance 1 comprises a second suction duct 9 configured to fluid-dynamically connect the suction unit 60 of the downdraft hood 6 with the cooling cavity 40 of the door 4.

It should be noted that the second suction duct 9 allows the aforesaid cooling air flow Fl to be sucked through the cavity 40 and expelled from the outlet duct 8 of the downdraft hood 6. The path travelled by the cooling air flow Fl is shown in Figures 2- 6 and thoroughly described below.

With reference to Figures 2 and 3, preferably, the hob 5 is spaced along the vertical direction V-V from the upper wall 21 of the cooking compartment 20 and the second suction duct 9 extends, at least partially, between them. In other words, the second suction duct 9 is interposed between the hob 5 and the upper wall 21 of the cooking compartment 20 along the vertical direction V-V.

Advantageously, said arrangement of the second suction duct 9 also allows refrigerating the regions of the appliance 1 arranged near the upper wall 21 of the chamber 20, in addition to the door 4.

With reference to Figures 4 and 5, the second suction duct 9 extends along a depth direction X-X from a front portion la of the appliance 1 located near the door 4, to a rear portion lb of the appliance 1 opposite to the front portion la.

The second suction duct 9 is fluid-dynamically connected with the outlet opening 42 of the cavity 40 when the door 4 prevents access to the cooking compartment, i.e. when it is in the cooking position.

According to an aspect shown in Figure 3, the second suction duct 9 comprises a slit 90 arranged near the front portion la of the appliance 1 and facing the door 4. When the door 4 is in the cooking position, the slit 90 is arranged at the upper edge S2 of the door 4 so as to be in fluid-dynamic communication with the outlet opening 42 of the cavity 40.

In light of the above, it should be noted that a depression in the second suction duct 9 gives rise to the cooling air flow Fl which, after entering the cavity 40 through the inlet opening 41, successively passes through the cavity 40, the outlet opening 42, the slit 90 and the suction duct 9, and then reaches the suction unit 6 and is discharged by the outlet duct 8.

Preferably, the second suction duct 9 is fluid-dynamically connected to the suction unit 60 through the first suction duct 7. Therefore, a depression induced by the suction unit 60 in the first suction duct 7 also affects the second suction duct 9, thus giving rise to the cooling flow Fl of the door 4.

With reference to Figures 4-5, the second suction duct 9 is fluid-dynamically connected with the first suction duct 7 upstream of the suction unit 60 and downstream of the suction opening 50 of the hob 5, i.e. between the upper and lower portion 71, 72 of the first suction duct 7.

In such a configuration the suction compartment 120 is in fluid-dynamic communication with the second suction duct 9 through the first suction duct 7.

According to an aspect shown in Figures 4 and 5, the second suction duct 9 extends along a width direction Y-Y connecting to the first suction duct 7 by means of special joining openings 97.

It is worth specifying that the width direction Y-Y forms a Cartesian triad with the depth direction X-X and the vertical direction V-V. Therefore, the depth, width, and vertical directions X-X, Y-Y and V-V are oriented orthogonally with respect to each other, that is, they realize a three-orthogonal Cartesian reference system.

Therefore, the cooling flow Fl that has arrived in the second suction duct 9 through the slit 90 will simultaneously move along the depth direction X-X towards the rear portion lb of the appliance 1, and along the width direction Y-Y towards the joining openings 97. This path travelled by the cooling flow Fl can be viewed by the dashed arrows marked as Fl in Figures 4 and 5.

It is worth specifying that in alternative embodiments (not shown in the accompanying figures), the first and second suction ducts 9 could be directly and independently connected to the suction unit 60, however this would compromise an increase in the footprints of the appliance or a reduction in the capacity of the cooking compartment 20.

With reference to Figure 2, the appliance 1 comprises a third suction duct 10 fluid- dynamically connected to the suction unit 60 of the downdraft hood 6 and at least partially surrounding the cooking compartment 20.

Said third suction duct 10 is configured to be crossed by an air flow F2, distinct from the cooling flow Fl, upon actuation of the suction unit 60.

It should be noted that the air flow F2 through the third suction duct 10 allows refrigerating the regions of the appliance 1 close to the cooking compartment 20, thus preventing potential overheating.

Still with reference to Figure 2, preferably, the third suction duct 10 extends, at least in part, near the lower wall 22 of the cooking compartment 20 along a direction transverse to the vertical direction V-V. In other words, the third suction duct 10 surrounds, at least partially, the lower wall 22 of the cooking compartment 20.

According to a possible embodiment, the third suction duct 10 has a first portion 10a extending from the front portion la of the appliance 1 to the rear portion lb along the depth direction X-X.

In detail, the third suction duct 10 has a suction mouth 100, arranged in the front portion la of the appliance 1 near the door 4, configured to allow the introduction of the air flow F2 in the third suction duct 10.

Still with reference to Figure 2, preferably, the third suction duct 10 has a second section 10b, connected in series to the first section 10a, arranged in the rear portion lb of the appliance 1 near the rear wall 24 of the cooking compartment 20.

According to a possible embodiment, the third suction duct 10 is fluid- dynamically connected with the first suction duct 7 upstream of the suction unit 60 and downstream of the suction opening 50, i.e. between the upper and lower portion 71, 72 of the first suction duct 7.

With reference to Figures 4 and 5, the air flow F2 arrives at the upper wall 21 and, by lapping it at the top, will move along the depth direction X-X towards the front portion la of the appliance and along the width direction Y-Y towards the joining openings 97. This path travelled by the flow F2 can be viewed by the solid arrows marked as F2 in Figures 4 and 5.

It is worth specifying that the air flow F2 will merge with the air flow Fl by entering the first suction duct 7.

In the embodiment of Figures 4 and 5, preferably, the appliance 1 comprises a partition 13, arranged on the upper wall 21 of the cooking compartment 20, adapted to keep the flows Fl and F2 separated when they lap the upper wall 21. In detail, the partition 13 is interposed between the upper wall 21 and the hob 5 along the vertical direction V-V and extends parallel to the width direction Y-Y so as to hinder the flows Fl and F2 to meet which, in accordance with the above, move along the depth direction X-X in opposite directions.

Advantageously, this allows to prevent the formation of noisy turbulent motions above the upper wall 21 of the cooking compartment 20. In addition, it prevents the formation of stagnant areas of the flows with consequent heating.

Preferably, the appliance 1 comprises one or more filters (not shown in the accompanying figures) arranged upstream of the suction unit 60 of the downdraft hood 6 in at least one of the first, second and third suction ducts 7, 9, 10.

In one embodiment, the appliance 1 comprises a grease and/or smell filter in the first suction duct 7 between the upper portion 71 and the lower portion 72.

Furthermore, the appliance 1 may comprise a grease filter arranged in the second suction duct 9 downstream of the slit 90.

According to one aspect, the appliance 1 comprises an electronic control unit 14 placed in signal communication with the hob 5, the oven 2 and the suction hood 6 to control its operating mode.

The appliance 1 object of the present description further comprises a control interface 15 placed in signal communication with the control unit 14. The user by interacting with the control interface 15 determines the operating mode of the appliance 1, in particular of the hob 5, the oven 2 and of the suction hood 6.

Clearly, in order to satisfy contingent and specific needs, a person skilled in the art may make numerous modifications and variants to the configurations described above. Such modifications and variations are all also contained within the scope of the invention, as defined by the following claims.