Technical Field

The present invention relates to cooking devices with smoking function.

Background of the Invention

Food products can be consumed both raw and cooked. The cooking process for food products can also be carried out by exposing the food product to heat in a container. For this purpose, various cooking devices are used in the known art. For example, a food product can be cooked in a container, in a cooking area such as a stove, by direct exposure to the flame. Another cooking process may be performed by heating a closed volume by a heating device such as a resistance and placing the food in a container so that the food is placed in the closed volume, and keeping the food in the heated volume for a certain period of time, wherein such cooking devices can be called as ovens.

In addition to said cooking methods, cooking processes such as cooking in water, cooking in acid, smoking, etc. are other alternative techniques for cooking food products. The smoking process is a technique that is widely used for both cooking and flavouring food. External equipment is used for this technique, which makes it difficult for users to perform the smoking technique.

However, dedicated smoking ovens, which is also described in the utility model document CN209403436U, can also be used for the smoking technique. Nevertheless, such ovens are highly expensive for daily use at home, and are not preferred by users since they occupy unnecessary space in the home.

Brief Description of the Invention

The cooking device according to the present invention comprises at least one body; at least one cooking compartment located in the body; at least one control panel located in the body for adjusting and controlling a cooking process according to user needs; at least one control unit for controlling operation of the cooking device according to the commands issued by the control panel; and at least one smoking assembly located in the body, which comprises:

• at least one stationary body in the form of a closed chamber with at least one cavity therein, which has at least one movement opening on at least one side thereof, wherein the stationary body is located in the body such that the movement opening at least partially overlaps with at least a first opening in the body;

• at least one movable body in the form of a closed chamber, which passes through the movement opening to move into and/or out of the stationary body relative to the stationary body, wherein the movable body has a closed position in which the movable body is located in the cavity in the stationary body, and an open position extending outward from the movement opening;

• at least one burning compartment located in the movable body, in which the wood chips to be burnt for smoking is placed and burnt;

• at least one fan assembly located in the stationary body for transmitting the smoke generated by burning the wood chips in the burning compartment from the burning compartment to the cooking compartment;

• at least a first channel which is connected on at least one side with the burning compartment, and on at least another side with the fan assembly, wherein the first channel is located in the movable body to extend along the movable body and is configured to transmit the smoke generated in the burning compartment to the cooking compartment by being drawn through the fan assembly; and

• at least one filtering assembly which is located in the first channel between the burning compartment and the fan assembly and is configured to filter the smoke generated in the burning compartment so that it is transmitted to the cooking compartment.

The cooking device according to the present invention enables the food smoking process to be carried out easily and practically even in the home, without a need for extra space and equipment. of the Invention An object of the present invention is to provide a cooking device with smoking function.

Another object of the present invention is to provide a cooking device with smoking function, especially suitable for domestic use.

A further object of the present invention is to provide a cooking device with smoking function, which minimizes the need for extra space and equipment for the smoking process.

Another object of the present invention is to provide a cooking device with smoking function, which is capable of meeting user needs at the highest level for the smoking process.

Yet a further object of the present invention is to provide a cooking device with smoking function, which is easy to manufacture and use, practical, and reliable.

Exemplary embodiments of the cooking device with smoking function according to the present invention are illustrated in the attached drawings, in which:

Figure 1 is a front view of the cooking device according to the present invention.

Figure 2 is a perspective view of the cooking device according to the present invention.

Figure 3 is a side sectional view of the cooking device according to the present invention.

Figure 4 is a cross-sectional perspective view of a smoking assembly in the cooking device according to the present invention.

Figure 5 is a perspective view of the smoking assembly contained in the cooking device according to the present invention.

Figure 6 is a perspective view of a burning assembly in the cooking device according to the present invention.

Figure 7 is a perspective view of a fan assembly in the cooking device according to the present invention.

Figure 8 is a perspective view of a filtering assembly in the cooking device according to the present invention, in a pre-assembled state. Figure 9 is a perspective view of the cooking device according to the present invention, in a semi-assembled state.

Figure 10 is a perspective view of a flue assembly in the cooking device according to the present invention.

Figure 11 is a sectional perspective view of the flue assembly in the cooking device according to the present invention.

Figure 12 is a perspective view of another embodiment of the cooking device according to the present invention, in a semi-assembled state.

Figure 13 is a cross-sectional perspective view of an embodiment of a guiding assembly in the cooking device according to the present invention.

Figure 14 is a cross-sectional perspective view of another embodiment of the guiding assembly in the cooking device according to the present invention.

All the parts illustrated in figures are individually assigned a reference numeral and the corresponding terms of these numbers are listed below:

Cooking device (D)

Body (D1)

Cooking compartment (D2)

Control panel (D3)

First transmission element (D4)

Second transmission element (D5)

Smoking assembly (1)

Stationary body (1a)

Movable body (1b)

Burning compartment (1c)

Filtering assembly (1d)

Filter cover (d1)

Filtering element (d2)

Fan assembly (1e)

Carrier body (e1)

Propeller (e2)

Motor (e3)

Transmission channel (e4) Burning element (1f)

Holding body (1g)

Mounting element (1h)

First channel (1k)

Second channel (1m)

Movement mechanism (1p)

Air suction hole (1r)

Flue assembly (2)

Control assembly (3)

Carrier chassis (3a)

Actuating element (3b)

Closure piece (3c)

Connection piece (3d)

Guiding assembly (4)

Guiding body (4a)

First outlet (4b)

Second outlet (4c)

Movable part (4d)

Flexible element (4e)

Discharge part (5)

Description of the Invention

Foods can be consumed raw or cooked, and cooking devices such as stoves and ovens can be used for cooking foods. In addition to cooking foods by exposing them to heat, cooking processes such as cooking in water, cooking in acid, smoking can also be used to cook food products. The smoking process is a technique that is widely used for both preserving and flavouring the food. The smoking process, which is called traditional smoking, is a method in which wood chips are burned as a smoking material and the smoke is applied to the food in a certain closed volume and for a certain period of time. External equipment is generally used for applying this technique, which can create extra costs, create the need for extra space, and cause the smoking process to be more laborious. Such negativities challenges users in applying the smoking technique, especially in the home. In this context, the present invention provides a cooking device with a smoking function to solve said problems.

The cooking device (D) according to the present invention (in particular, preferably an oven), as illustrated in figures 1-14, comprises at least one body (D1); at least one cooking compartment (D2) located in the body (D1); at least one control panel (D3) located in the body (D1), preferably on an upper side of the cooking compartment (D2), for adjusting and controlling a cooking process according to user needs; and at least one control unit for controlling operation of the cooking device (D) according to the commands issued by the control panel (D3). The cooking device (D) according to the present invention also comprises at least one smoking assembly (1) located in the body (D1), preferably at a rear side of the control panel (D3), which comprises:

• at least one stationary body (1a) in the form of a closed chamber with at least one cavity therein, which has at least one movement opening on at least one side thereof, wherein the stationary body (1a) is located in the body (D3) such that the movement opening at least partially overlaps with at least a first opening in the body (D1) (and preferably with at least a second opening in the control panel D3), which at least partially overlaps with the first opening);

• at least one movable body (1b), preferably substantially cylindrical, in the form of a closed chamber, which passes through the movement opening to move into and/or out of the stationary body (1a) relative to the stationary body (1a), wherein the movable body (1b) has a closed position in which the movable body (1b) is located in the cavity in the stationary body (1a), and an open position extending outward from the movement opening, wherein the movable body (1b) attachable or removable to/from the stationary body (1a);

• at least one (preferably more than one) burning compartment (1c), preferably in the form of a basket, preferably adjustable in depth, which is located in the movable body (1b) and preferably attachable or removable to/from the movable body (1b), and in which the wood chips to be burnt for smoking is placed and burnt;

• at least one fan assembly (1 e) (or a vacuum pump) located in the stationary body (1a), preferably away from the movement opening, for transmitting the smoke generated by burning the wood chips in the burning compartment (1c) from the burning compartment (1c) to the cooking compartment (D2); • at least a first channel (1k) which is connected on at least one side with the burning compartment (1c), and on at least another side with the fan assembly (1e), wherein the first channel (1k) is located in the movable body (1b) to extend along the movable body (1b) and is configured to transmit the smoke generated in the burning compartment (1c) to the cooking compartment (D2) by being drawn through the fan assembly (1e); and

• at least one filtering assembly (1d) which is located in the first channel (1k) between the burning compartment (1c) and the fan assembly (1e) and is configured to filter the smoke generated in the burning compartment (1c) to purify it from unwanted substances such as tar and oil, so that it is transmitted to the cooking compartment (D2).

As it is known, the smoking technique is one of the earliest food preservation methods, which basically comprises treatment and flavouring of food with the gases obtained as a result of burning certain herbal materials. Wood chips obtained from various trees are generally used while performing smoking. Some of the most preferred wood chips in the smoking process are obtained from trees such as apple, walnut, oak, linden, hornbeam etc. Accordingly, in an exemplary embodiment of the invention, if a user wants to perform a smoking process in the cooking compartment (D2), the wood chips to be burnt are placed and burnt in the burning compartment (1c). During this burning process, the movable body (1b) is in the closed position and the smoke generated during the burning process is drawn by the fan assembly (1e). While drawing the smoke, the smoke passes through the first channel (1k) by being filtered through the filtering device (1d) and is transferred to the cooking compartment (D2) via the fan assembly (1e). Thus, the smoking process can be carried out in the cooking compartment (D2). Thanks to the cooking device (D) according to the present invention, the need for extra equipment and space for the smoking process is eliminated and users can easily perform the smoking process even at home. In addition, both applications of the smoking process, which have two different applications as cold smoking and hot smoking, can be performed with the cooking device (D) according to the present invention. Preferably, thanks to the adjustable depth of the burning compartment (1c), sufficient amount of smoking smoke to be burnt can be filled into the burning compartment (1c). Thus, the burning process for the smoking process can be carried out in one go. In an alternative embodiment, the cooking device (D) according to the present invention preferably comprises at least one insulation element located between the stationary body (1a) and the movable body (1a) in order to prevent fluid leakage that may occur between the movable body (1b) and the stationary body (1a) when the movable body (1b) is in the closed position. Thus, the smoke obtained for the smoking process is prevented from leaking from the movable body (1b) into the stationary body (1a), and it can be effectively ensured that most of the smoke is transferred to the cooking compartment (D2).

In a preferred embodiment of the invention, as well as performing the process for burning wood chips manually by a user, the cooking device (D) according to the present invention preferably comprises at least one burning element (1f) which is connected with the control unit and located in the stationary body (1a) for automatically starting and carrying out the burning process when the movable body (1b) is in the closed position, as illustrated in detail in Figure 5 and 6. The burning element (1f), which can preferably be an element such as a resistance, may be in the form of a coil wrapped around the burning compartment (1c). In another alternative embodiment, burning element (1f), which is an element such as a resistance or a laser, is preferably located in the stationary body (1a) to extend from the stationary body (1a) to the movable body (1b) and towards the burning compartment (1c) in the closed position of the movable body (1b), and the burning element (1f) can preferably move towards or away from the burning compartment (1c) for burning the wood chips in an efficient manner (in another alternative embodiment, the burning compartment (1c) can move towards or away from the burning element (1f)). In this embodiment, the cooking device (D) preferably comprises at least a first detection sensor which is connected with the control unit, located in the burning compartment (1c) and determines the type and quantity of wood chip filled in the burning compartment (1c). Thus, the operating time of the burning element (1f) can be determined in accordance with the data received from the first detection sensor. Further, in this embodiment, the cooking device (D) preferably comprises at least one holding body (1g), preferably in the form of a plate, for mounting the burning element (1f) on the stationary body (1a), which is preferably made of a material with a low thermal conductivity coefficient such as aluminium, ceramic, wherein the burning element (1f) is located on the holding body (1g). The holding body (1g) is preferably mounted on the stationary body (1a) by means of at least one mounting element (1h) made of an insulating material with a low heat transmission coefficient, such as aerogel. Thus, damage by the heat generated during the wood chip burning process carried out in the burning compartment (1c) can be prevented. In this embodiment, the cooking device (D) also preferably comprises at least one sensing unit (such as a limit switch, an infrared sensor) that detects the on/off state of the movable body (1b). By means of the sensing unit connected with the control unit, for example, it is checked whether the movable body (1b) is in the closed position while the burning element (1f) is in operation, and it can be ensured that the burning element (1f) is stopped in case the movable body (1b) is brought into the open position. Thus, a possible accident can be eliminated and a safe cooking device (D) can be obtained.

In another preferred embodiment, the cooking device (D) according to the present invention comprises at least one wood chip filter located in the burning compartment (1c) and having pores that are too small for wood chip to pass through, but large enough for the smoke formed by burning the wood chip to pass, wherein the wood chip filter can be attached or removed to/from the burning compartment (1c), making it replaceable. The hole widths of the wood chip filter are preferably adjustable, so that the air flow required for the burning process can be controlled.

In a different embodiment of the invention, the filtering assembly (1d) preferably comprises at least one fluid, such as water or filtering gel, to retain unwanted substances in the smoke, wherein the smoking smoke is passed through the fluid to be filtered. In this embodiment, the filtering assembly (1d) preferably comprises at least one chamber for filling the fluid therein, and at least one pollution sensor is also provided in said chamber, which measures the contamination rate of the fluid and transmits the measured values to the control unit for comparison. The values measured by the pollution sensor are compared with a threshold value in the control unit, and if this threshold value is exceeded, the user can be warned visually and/or audibly that the pollution level of the filtering assembly (1d) has increased. In this embodiment, the smoking assembly (1) also preferably comprises at least one cleaning unit so that the filtering assembly (1d) can be cleaned by using a cleaning fluid, such as water or air, when the threshold value is exceeded. As well as performing the cleaning process manually by a user; if the cleaning unit is connected with the control unit, the control unit can also activate the cleaning unit automatically when it detects that the threshold value has been exceeded. In a further embodiment the filtering assembly (1d) can be a charcoal filter, a hepa filter and/or an active carbon filter.

In another embodiment, the cooking device (D) according to the invention preferably comprises at least one filtering unit with at least one filter element such as sponge, water, gel, for filtering the smoke in the cooking compartment (D2) before discharging, after the smoking process is completed.

In an alternative embodiment illustrated in Figure 8, the filtering device (1d) fitting into the first channel (1k) preferably comprises at least two filter covers (d1) with at least one hole thereon; and at least one filtering element (d2) which is located between two filter covers (d1) and has pores in size to allow filtering of unwanted substances such as tar and oil contained in the smoke generated in the wood chip burning process. Thanks to the filtering assembly (1d), the filtering element (d2) can be removed by opening the filter covers (d1). Thus, the filter element (d2) can be cleaned and/or replaced with a new one in an easy and practical way, if needed. In this embodiment, the filtering assembly (1d) also preferably comprises at least one pollution sensor connected with the control unit for measuring the pollution level of the filtering element (d2), wherein the values measured by the pollution sensor at certain periods are compared with a threshold level in the control unit. As a result of this comparison, if the measured value is equal to or above the threshold level, the user can be warned visually and/or audibly by at least one warning unit.

In another alternative embodiment, the cooking device (D) according to the present invention preferably comprises at least one fan sensor located between the fan assembly (1e) and the filtering assembly (1d) and connected with the control unit that detects the suction power of the fan assembly (1e). In an embodiment, the suction power value measured by the fan sensor is transmitted to the control unit and the control unit determines the filling ratio of the filter assembly (1d) according to the measured value. When the filling ratio exceeds a certain level, the user can be warned visually and/or audibly by at least one warning unit. In another embodiment, the suction power value measured by the fan sensor is transmitted to the control unit, and the speed of the fan assembly (1e) (for example, the rotational speed of a propeller (e2) in the fan assembly (1e)) can be adjusted according to the determined suction power, so that the wood chips are burnt in the burning compartment (1c) in an effective way.

In another embodiment illustrated in Figure 8, the fan assembly (1e) preferably comprises at least one carrier body (e1); at least one propeller (e2) located on one side of the carrier body (e1) facing the movable body (1b), connected with the first channel (1k), and rotating around an axis so as to draw the smoke generated in the burning compartment (1c); at least one motor (e3) which is connected with the propeller (e2) and the control unit and located in the carrier body (e1), preferably on one side opposite to the propeller (e2), wherein the motor (e3) enables the propeller (e2) to rotate and the smoke to be drawn according to the command signals received from the control unit; and at least one transmission channel (e4) located in the carrier body (e1), which is fluidly connected on one end to one side of the first channel (1k) facing the fan assembly (1e), and through which the smoke coming from the first channel (1k) is transferred to the cooking compartment (D2). In this embodiment, the cooking device (D) also preferably comprises at least a second channel (1m) located in the stationary body (1a), which is connected on one side with the other end of the transmission channel (e4) and on the other side connected with the cooking compartment (D2) by means of at least one transmission element (D4) (preferably a hose, a pipe, etc.). In this embodiment, once the propeller (e2) is operated, the smoke generated in the burning compartment (1c) passes through the first channel (1k) to reach the transmission channel (e4), from where it passes into the transmission element (D4) via the second channel (1m). The smoke passing through the transmission element (D4) also passes into the cooking compartment (D2) through at least one hole (preferably a flue hole) located in the body (D1) and to which the transmission element (D4) is connected.

Yet in another alternative embodiment illustrated in Figure 9, the cooking device (D) preferably comprises at least one transmission element (D4) connected to the smoking assembly (1) (especially to the stationary body (1a)) on one side thereof, which communicates into the cooking compartment (D2) on another side through at least one hole (preferably a flue hole) located in the body (D1). In this embodiment, as illustrated in Figure 10 and 11, the cooking device (D) also preferably comprises at least one control assembly (3) connected with the control unit, which allows the smoke coming through the transmission element (D4) to reach the cooking compartment (D2) through said hole, and prevents the smoke from escaping out of the cooking device (D) by connecting to said hole while the smoking process is carried out in the cooking compartment (D2) (and thus, allowing the smoke to remain in the cooking compartment (D2). The control assembly (3) preferably comprises at least one carrier chassis (3a); at least one actuating element (3b), preferably a motor or a linear actuator, located on the carrier chassis (3a) and connected with the control unit; at least one closure piece (3c) which is connected on one side with the actuating element (3b), wherein the transmission element (D4) is connected to the closure piece (3c) on at least another side thereof, wherein the closure piece (3c) is hollow to enable the smoke coming with the transmission element (D4) to pass therein, wherein the closure piece (3c) has at least one outlet hole on another side thereof, wherein the closure piece (3c) can move towards and away from said hole by means of the actuating element (3b) according to the command signals transmitted from the control unit to the actuating element (3b), and, as a result of this movement, is configured to be connected to said hole in the body (D1) by means of the outlet hole, wherein the closure piece (3c), when connected to the hole, allows the smoke entering therein through transmission element (D4) to pass through the outlet hole and the hole in the body (D1) such that it enters the cooking compartment (D2), and at the same time, prevents the smoke in the cooking compartment (D2) from escaping out of the cooking device (D) during smoking process; and at least one connection piece (3d), preferably in the form of an L profile, enabling the carrier chassis (3a) to be fixed to the body (D1). In this embodiment, the transmission element (D4) is connected on one side with the smoking assembly (1) and on the other side with the closure piece (3c) having a hollow structure. Once the smoking process is activated, by means of the actuating element (3b), the closure piece (3c) moves to approach the hole in the body (D1) and is connected to the hole in the body (D1) (in other words, it closes to the hole in the body (D1)) such that the outlet hole of the closure piece (3c) overlaps with the hole in the body (D1). The smoking smoke generated in the smoking assembly (1) during the smoking process comes into the closure piece (3c) by means of the transmission element (D4) and reaches the cooking compartment (D2) through the outlet hole and the hole in the body (D1). Thanks to the connection of the closure piece (3c) with the hole in the body (D1), the smoking smoke does not exit the cooking device (D) and remains in the cooking compartment (D2), thus the smoking process can be carried out effectively. When the smoke and/or gases contained in the cooking compartment (D2) are desired to be removed from the cooking compartment (D2) (for example, when the smoking process is completed), the closure piece (3c) moves away from the hole in the body (D1) by means of the actuating element (3b) so that the hole can be opened, allowing the smoke and/or gases in the cooking compartment (D2) to be discharged out of the cooking device (D).

In another alternative embodiment, the cooking device (D) according to the invention preferably comprises at least one pollution sensor located in the transmission line (e.g. the first channel (1k), the second channel (1m), the transmission channel (e4) and/or the transmission element (D4)) through which the smoke obtained in the burning compartment (1c) passes to the cooking compartment (D2), wherein the pollution sensor measures a level of accumulation of unwanted substances that may occur due to smoke passing therethrough, and transmits the measured values to the control unit for comparison. The level values measured by the pollution sensor are compared with a threshold level value in the control unit, and if it is determined that the threshold level value is exceeded as a result of this comparison, the user can be warned visually and/or audibly. Further, in this embodiment, the cooking device (D) preferably comprises at least one cleaning system comprising at least one cleaning agent, preferably ozone, wherein if the control unit detects that the threshold level is exceeded, inner side of the transmission line can be cleaned automatically by sending said cleaning agent into this transmission line.

In another preferred embodiment, the cooking device (D) according to the invention comprises at least one smoke sensor located in the transmission line (e.g. the first channel (1k), the second channel (1m), the transmission channel (e4) and/or the transmission element (D4)) through which the smoke obtained in the burning compartment (1c) passes to the cooking compartment (D2), wherein the smoke sensor detects whether smoke passes therethrough. Wood chip burning times may vary depending on the type and/or the humidity rate of wood chip in the burning compartment (1c). In this context, whether the burning process has taken place or not can be easily detected by this smoke sensor.

In a further preferred embodiment, the cooking device (D) according to the invention comprises at least one movement mechanism (1p) for movement of the movable body (1b) relative to the stationary body (1b). Said movement mechanism (1p) may preferably be a rail-slide or rail-wheel mechanism or it may also preferably comprise at least one rack and pinion gear located in the stationary body (1a) and positioned to extend along the stationary body (1a). In this embodiment, the actuating mechanism (1p) also preferably comprises at least one gear wheel, preferably located in the movable body

(lb), which overlaps with the rack and pinion gear and can move along the rack and pinion gear. Although the movable body (1b) can be moved manually by the user, it can also be moved automatically by means of at least one motor in the movement mechanism (1 p), which is connected with the control unit. In this embodiment, the cooking device (D) also preferably comprises at least one sensing unit (e.g. limit switch) for sensing the open/closed position of the movable body (1b).

In another exemplary embodiment, the cooking device (D) according to the invention preferably comprises at least one spring (preferably drawbar spring) to keep the movable body (1b) stable in the open position. Said spring, on which a force accumulates when the movable body (1b) is in the closed position, pushes the movable body (1b) towards the open position as the movable body (1b) starts to move for the open position, and enables the movable body (1b) to remain in the open position when it is brought into the open position (in other words, it prevents the movable body from being closed unintentionally).

In a further exemplary embodiment, the cooking device (D) according to the invention preferably comprises at least one holding mechanism to keep the movable body (1b) in the closed position. Said holding mechanism preferably comprises at least one female clip and at least one male clip configured to be connected to each other, one of these clips being positioned on the movable body (1b) and the other on the stationary body (1a). When the movable body (1b) is brought into the closed position from the open position, the clips are connected to each other so that the movable body (1b) is kept stable in the closed position, preventing it from switching to the open position unintentionally.

In another preferred embodiment of the invention, there is at least one (preferably more than one) air suction hole (1r) on the smoking assembly (1) (preferably on the stationary body (1a)) for receiving air required to burn the wood chips in the burning compartment

(lc). The air suction hole (1r) can be closed and opened by at least one cover (preferably more than one cover, at least one for each air suction hole (1r)) and the hole openings can be adjusted by means of this movable cover. Thus, the burning process in the burning compartment (1c) can be controlled, and the burning process can be terminated when sufficient smoke is obtained. Said cover can preferably be controlled by means of the control unit.

In another alternative embodiment, the cooking device (D) according to the present invention comprises at least one weight sensor located in the movable body (1b), preferably at the bottom of the burning compartment (1c), which is connected with the control unit and measures the weight of the burning compartment (1c). By means of the weight sensor, it can be determined how much of the wood chip placed in the burning compartment (1c) has burned, and thus it can be determined whether a sufficient burning is carried out for the smoking process. In this way, the smoking process can be controlled automatically, depending on the type of food and/or user preferences. In addition, in an embodiment where the burning process is carried out automatically, the operating time of the burning element (1f) can also be controlled according to the measurement values obtained from the weight sensor, and when it is determined that sufficient wood chip has been burned, the operation of the burning element (1f) can be stopped. Thus, unnecessary energy consumption can be avoided. Furthermore, the weight sensor can determine that the amount of wood chip has decreased, so that the user can be informed visually and/or audibly.

In another exemplary embodiment, the cooking device (D) according to the present invention preferably comprises at least one wood chip storage chamber for storing the wood chip to be used in the smoking process, wherein the required amount of wood chip for the smoking process is transferred from there to the burning compartment (1c). The user fills the wood chip storage chamber, preferably located in the smoking assembly (1), in one go, and the wood chip to be used in each smoking process is automatically transferred from the wood chip storage chamber to the burning compartment (1c). Thus, the need for the user to fill the burning compartment (1c) with wood chip each time is minimized, while at the same time, the occurrence of undesirable situations such as the user forgetting to add wood chip can be effectively prevented. In this embodiment, the cooking device (D) also preferably comprises at least a second detection sensor (such as a weight sensor) connected with the control unit, which detects an amount of wood chips in the wood chip storage chamber, wherein if it is determined, by e.g. a comparison process performed in the control unit, that there is not sufficient wood chip in the wood chip storage chamber according to the amount detected by the second detection sensor, the user can be informed about this situation visually and/or audibly.

In another alternative embodiment of the cooking device (D) according to the present invention, the cooking device (D) preferably comprises at least a third detection sensor (e.g. a weight sensor and/or a camera) connected with the control unit for detecting size and volume of the food to be smoked in the cooking compartment (D2) and determining the amount of smoking to be applied accordingly, wherein the third detection sensor determines at least one characteristic of the food, such as weight or colour. The food characteristics detected by the third detection sensor are processed by the control unit, and thus, the size and volume of the food can be determined. The amount of smoking to be applied to the food according to the detected size and volume of the food and the amount of wood chip to be burned for this amount of smoking can also be determined by the control unit, and the required amount of wood chip can be burned in accordance with this determination so that a smoking process suitable for the volume and size of the food can be carried out. For example, in this embodiment, there may be more than one burning compartment (1c), and it is possible to burn the wood chip in more than one burning compartment (1c) depending on the amount of wood chip required to be burned, which is determined by the control unit.

In another preferred embodiment of the invention, the cooking device (D) comprises at least one cleaning function which can preferably be activated at user request or automatically in order to eliminate unwanted substances such as oil, tar etc., that may be formed on the inner walls of the cooking compartment (D2) after the smoke of the burned wood chip is provided to the cooking compartment (D2). This cleaning function can preferably be performed by operating a heating assembly included in the cooking device (D), increasing the internal temperature of the cooking compartment (D2) to a certain temperature value and thus removing unwanted substances.

In another alternative embodiment, the cooking device (D) preferably comprises at least one vacuum pump for evacuating the air inside the smoking assembly (1). For example, when the user wants to terminate the smoking process while the smoking process is active (i.e. wants to stop it suddenly, for example), said vacuum pump is preferably activated by means of the control unit or by means of at least one energy switch connected with the vacuum pump, and the air inside the smoking assembly (1) is evacuated to stop the burning process.

In the cooking device (D) according to the invention, preferably, the smoke obtained by burning the wood chip in the burning compartment (1c) can be obtained and provided to the cooking compartment (D2) automatically by operating the burning element (1f) for an appropriate period by means of the control unit, at a time interval selected by the user or at any time, such as the beginning, middle or end of a cooking program selected in the cooking device (D).

In another preferred embodiment of the invention, while the smoke obtained by the smoking assembly (1) can be sent into the cooking compartment (D2), it can also be sent out of the cooking device (D). Thus, a food smoking process can be carried out both in the cooking compartment (D2) and outside the cooking device (D) by using the smoking assembly (1) in the cooking device (D). In addition, in this way, the air and/or smoke in the smoking assembly (1) can be evacuated when necessary. In this embodiment, the cooking device (D) according to the invention preferably comprises at least one guiding device (4) for directing the smoke (or air) in the smoking assembly (1) selectively to the cooking compartment (D2) or outside. The guiding assembly (4), as illustrated in Figure 12-14, is located on the body (D1), preferably on an upper side of the cooking compartment (D2) and preferably on a rear side of the control panel (D3), and comprises at least one guiding body (4a) having at least one guiding space therein and comprising at least one inlet communicating into the guiding space, at least a first outlet (4b) and at least a second outlet (4c), wherein the guiding body (4a) is positioned such that said second outlet (4c) at least partially overlaps with at least a first discharge outlet (and preferably with at least a second discharge outlet located on the control panel (D3), at least partially overlapping the first discharge outlet) located in the body (D1); at least one movable part (4d) which is located in said guiding space and is movable between the first outlet (4b) and the second outlet (4c) such that, as a result of this movement, the first outlet (4b) or the second outlet (4c) is closed to prevent passage of fluid (e.g. smoke, air), wherein when the movable part (4d) closes one of the outlets, it allows the fluid to pass through the other outlet; at least one flexible element (4e), preferably a helical spring, located in the guiding space such that it is in connection on one side with the movable part (4d), and on the other side with the side where the first outlet (4b) is located, wherein the flexible element (4e) enables the movable part (4d) to close the second outlet (4c) when no force is applied thereon, wherein energy accumulates on the flexible element (4e) as the movable part (4d) moves towards the first outlet (4b); at least a first transmission element (D4), preferably a pipe or hose, which is connected on one side with the smoking assembly (1) and on the other side with the inlet, and allows the smoke and/or air in the smoking assembly (1) to pass through the inlet to the guiding space; at least a second transmission element (D5) which is connected on one side with the cooking compartment (D2) and on the other side with the first outlet (4b), wherein when the first outlet (4b) is open (i.e. when the movable part (4d) is closing the second outlet (4c)), the second transmission element (D5) allows the smoke/air, which has entered the guiding space through the inlet, to exit through the first outlet (4b) such that it passes through the second transmission element (D5) to reach the cooking compartment (D2); and at least one discharge part (5) in the form of a pipe (or hose) suitable for connecting to the second outlet (4c) on one side thereof, which enters into the guiding space through the second outlet (4c) such that it enables the movable part (4d) closing the second outlet (4c) to move to close the first outlet (4b) and thus to accumulate energy on the flexible element, wherein the discharge part (5) has, on its side entering the guiding space, at least one discharge hole at least partially overlapping with said inlet when it enters the guiding space, wherein the smoke/air entering the guiding space through the inlet passes through the discharge part (5) by means of the discharge hole and is discharged to the outer environment. When the discharge part (5), which has a greater width on the side connected to the second outlet (4c) than the width of the other side, is not connected to the second outlet (4c) to be inserted into the guiding space, the flexible element (4e) pushes the movable part (4d) towards the second outlet (4c), thus ensuring that the second outlet (4c) is closed, as shown in Figure 13. In this case, the smoke and/or air in the smoking assembly (1) passes through the inlet through the first transmission element (D4) and comes to the guiding space, from where it exits through the first outlet (4b) and passes into the second transmission element (D5) to be transmitted into the cooking compartment (D2). When the smoke and/or air in the smoking assembly (1) is desired to be directed to the outer environment, the discharge part (5) is attached to the second outlet (4c), which preferably has a channel form, towards the guiding space and moves the movable part (4d) towards the first outlet (4b) on the side that enters the guiding space. As a result of this movement, the movable part (4d) comes to the position where it closes the first outlet (4b) and energy accumulates on the flexible element. As shown in Figure 14, when the discharge part (5) passes through the second outlet (4c) to be inserted into the guiding space, the discharge part (5) keeps the movable part (4d) fixed in the position where it closes the first outlet (4b) and the discharge hole in the discharge part (5) at least partially overlaps with the inlet. By means of the first transmission element (D4), the smoke and/or air from the smoking assembly (1) passes through the inlet to enter the guiding space and passes through the discharge hole to enter the discharge part (5), from where it is provided to the outer environment. When the process for discharging smoke and/or air into the outer environment is completed, the discharge part (5) is withdrawn from the second outlet (4c), and the flexible element (4e) causes the movable part (4d) to move so as to close the second outlet (4c) with the energy accumulated thereon. When the discharge part (5) exits the guiding space, the movable part (4d) returns to the position in which it closes the second outlet (4c). Thus, the smoke and/or air in the smoking assembly (1) can be directed to the cooking compartment (D2) or the outer environment in an easy and practical way, and the smoking process can be performed in accordance with the user's needs.

In an embodiment of the invention, the cooking device (D) according to the invention preferably comprises at least one wireless communication unit connected with the controller. The communication unit can communicate with a mobile device of the user through an application on the mobile device. Thus, by means of the mobile device, the user can select the time interval during which the smoking process will take place, and when the smoking process will be performed within the selected cooking program. In this embodiment, the cooking device (D) also preferably comprises at least a fourth detection sensor (e.g. a weight sensor, etc.) located in the smoking assembly (1), which detects the type and amount of wood chip in the burning compartment (1c), wherein the type and amount of the wood chip detected by the fourth detection sensor can be reported to the user by means of the user mobile device via the wireless communication unit. In another exemplary embodiment, the user can transmit the information about the food to be smoked to the control unit via the mobile device. In another embodiment, wood chip types suitable for the type of food to be smoked can be presented to the user as a suggestion via the mobile device.

In another preferred embodiment, the cooking device (D) according to the invention comprises at least one density sensor which is located in the smoking assembly (1), on the path where the smoke generated by burning the wood chip moves, the density sensor detecting the density of unwanted substances such as oil and tar in the smoke and transmits the detected density amounts to the control unit. The detected density amount is compared with a predetermined threshold value in the control unit, and if the density amount is equal to and/or higher than this threshold value, the user can be warned by means of at least one warning unit (for example, the user's mobile device or the audio/visual warning device located on the control panel (D3)).

The cooking device (D) according to the invention also preferably comprises at least one flue unit controllable by the control unit, which is configured, after the smoking smoke is transmitted to the cooking compartment (D2) and the smoking process for at least one food contained therein is completed and/or the smoking program is finished, to allow controlled discharge of the remaining smoking smoke inside the cooking compartment (D2) from the cooking device (D) (i.e. from the cooking compartment (D2)). Thus, the smoke in the cooking compartment (D2) can be automatically vented to the outside after the smoking process. In this embodiment, the cooking device (D) also preferably comprises at least one gas sensor located in the cooking compartment (D2), measuring the smoke density in the cooking compartment (D2) and transmitting the measured density value to the control unit. The value measured by the gas sensor is compared with a threshold value in the control unit, and when the smoke density exceeds this threshold value, the excess smoke inside the cooking compartment (D2) can be discharged through the flue unit.

In another alternative embodiment, the cooking device (D) preferably comprises a plurality of burning compartments (1c), each containing a different type of wood chip, and thus, the burning of different wood chips for different foods can be achieved manually or automatically by the control unit. In addition, in this embodiment, a mixture of wood chip obtained by mixing different types of wood chip can be burned.

The cooking device (D) according to the present invention enables the food smoking process to be carried out easily and practically even in the home, without a need for extra space and equipment.