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Title:
EQUIPMENT FOR COOKING SINGLE-DOSE FOOD AND COOKING METHOD
Document Type and Number:
WIPO Patent Application WO/2018/234897
Kind Code:
A1
Abstract:
The invention described in this document refers to an equipment aimed at cooking foods such as puffs filled with cream, pies or any other filling, which comprises: a casing of the first fraction (1.1), a casing of the second fraction (1.2), a cart (4), stabilizer system (6) and a base platform (3). The equipment has an oval outer shape, in which there is a physical separation that divides the casing of the first fraction (1.1) and the casing of the second fraction (1.2), and which, by moving away from each other, makes emerge through the stabilization system (6) the cart (4) so that the filling can be placed. The equipment rests on a flat base platform (3), which allows it to remain stable.

Inventors:
PEREIRA DOS SANTOS SABINO SERRA JOÃO AFONSO (PT)
TORRES FARINHA JOSÉ MANUEL (PT)
DOMINGUES VINAGRE NELSON MIGUEL (PT)
VENTURA DANIEL DINIS (PT)
DIAS AVEIRO JOÃO PEDRO (PT)
BATISTA DOS SANTOS HUGO MANUEL (PT)
Application Number:
IB2018/053568
Publication Date:
December 27, 2018
Filing Date:
May 21, 2018
Export Citation:
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Assignee:
FRIDAYLICIOUS LDA (PT)
International Classes:
A47J37/06
Foreign References:
DE102005044696A12007-03-22
DE102009020608A12010-11-11
DE10059656A12002-06-06
US2693750A1954-11-09
EP0335796A11989-10-04
Other References:
None
Attorney, Agent or Firm:
GASTÃO DA CUNHA FERREIRA, LDA (Rua dos Bacalhoeiros 4, 1100-070 Lisboa, PT)
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Claims:
CLAIMS Equipment for cooking single-dose food that comprises:

- a controller,

- an engine (13),

- a casing (1),

- a base platform (3),

- a signaling system,

- a lighting system,

- a ventilation system (11),

- a wireless communication system,

- a heat source (8)

characterized in that comprises:

- a base structure (10) which includes:

- a base structure of the first fraction (10.1) which incorporates:

- a first compartment (10.1.1),

- a second compartment (10.1.2),

- a third compartment (10.1.3),

- a base structure of the second fraction (10.2),

- an oven (12) which includes:

- at least a thermocouple (14),

- a first fraction of the oven (12.1) which has a heat source of the first fraction (8.1),

- a second fraction of the oven (12.2) which has a heat source of the second fraction (8.2),

articulated in a separation and junction movement, stabilized by a stabilizer system (6), in which the junction of the first fraction of the oven (12.1) and the second fraction of the oven (12.2) configures a heating chamber (9) inside the two fractions,

- a cart (4), composed by a cake tin support (4.1) whose end has a cake tin (4.2), and an upper slippage elements (4.3) . Equipment according to claim 1 wherein the casing (1) has a substantially oval shape. Equipment according to claim 1 wherein the cake tin (4.2) is removable. Equipment according to claim 1 wherein the stabilizer system (6) being composed by two mechanisms in a substantially diametrically opposite position, substantially equal, and at least a pair of sling bars (6.1) connected by a connection bar (6.2). Equipment according to claim 1 wherein the base structure of the second fraction (10.2) incorporates:

- an inner arm (10.2.1) which includes an inner arm slot (10.2.1.1),

- an outer arm (10.2.2) which includes an outer arm slot (10.2.2.1). Equipment according to claims 1 and 5 wherein :

- the cart (4) to be associated to the base structure of the second fraction (10.2) through the fitting of the upper slippage elements (4.3) in the inner arm slots (10.2.1.1),

- the stabilizer system (6) to be linked to the base structure of the second fraction (10.2) through the fitting of slippage elements at the ends of sling bars (6.1) in outer arm slot (10.2.2.1). Equipment according to claims 4 and 6 wherein the separation and junction of the first fraction of the oven (12.1) and the second fraction of the oven (12.2) being made by:

- the engine (13) movement only in one way and in opposite directions which induces the movement of the base structure of the second fraction (10.2) to the separation and junction of the first fraction of the oven (12.1) and the second fraction of the oven (12.2),

- stabilized by the stabilizer system (6), in which :

- the sling bars (6.1) are in "X" shape in the separation position of the first fraction of the oven (12.2), and oblique among each other and in the junction position of the first fraction of the oven (12.1) and the second fraction of the oven (12.2). Equipment according to claim 1 wherein the heat source (8) being a ceramic resistance. Equipment according to claim 1 wherein the signaling system being composed by LED technology. Equipment according to the previous claims wherein the information of the temperature inside the heating chamber (9) being collected by the thermocouples (14) and transmitted by the controller. Equipment according to claim 1 wherein :

- the base structure of the first fraction (10.1) of the equipment includes:

- the first compartment (10.1.1) where the first fraction of the oven is (12.1), the stabilizer system (6), the engine (13), and the cart (4) are inserted,

- the second compartment (10.1.2) through where the air insufflation system canals (11.1.2) go through,

- the third compartment (10.1.3) that incorporates a hole for fitting the air insufflation ventilator (10.1.3.1). Equipment according to claim 1, wherein the ventilation system (11) comprises:

- an air insufflation system (11.1) that includes:

- an air insufflation system ventilator (11.1.1),

- an air insufflation system canals (11.1.2),

- an air extraction system (11.2) that includes:

- an air extraction system ventilator (11.2.1),

- an air extraction system canals (11.2.2),

- an air extraction system hole (11.2.3),

- an air outlet port (11.3) . Equipment according to claim 12, wherein the space between the air extraction system hole (11.2.3), the air extraction system ventilator (11.2.1) and the casing (1) configuring a chamber. Equipment according to claims 1 and 13, wherein the temperature control in the heating chamber (9) and in the electronic components being made by the ventilation system (11) through the air entrance by the holes in the base platform (3), and :

- the air entrance being forced by the action of the air insufflation system ventilator (11.1.1), and :

- the air passes through the air insufflation system canals (11.1.2),

- the air circulates inside the walls of the oven (12),

- the air passes through the air extraction system canals (11.2.2),

- the air being conducted to the air extraction system hole (11.2.3),

- the air circulates through the space between the oven (12) and the casing (1),

- the air that circulates between the oven (12) and the casing (1) and the air that circulates inside the oven (12) being concentrated in the chamber configured by the air extraction system hole (11.2.3), the air extraction system ventilator (11.2.1) and the casing (1), forced by the air extraction system ventilator (11.2.1) and expelled by the air outlet port (11.3). Cocking method to cook single-dose food in the equipment claimed in claims 1 to 14, characterized in that it comprises the following steps:

- the equipment being activated,

- the heating chamber (9) being pre-heated,

- time and temperature being communicated to the equipment,

- the opening of the equipment being made by action of the engine (13), moving the base structure of the second fraction (10.2),

- the equipment being stabilized by action of the stabilizer system (6) that stabilizes the separation of the first fraction of the oven (12.1) and the second fraction of the oven (12.2) through the extension of the sling bars (6.1) of the position in which they are substantially parallel to the "X" position,

- the cart (4) being extended to the outside of the equipment by action of the base structure of the second fraction (10.2),

- the food being placed in the cake tin (4.2),

- being sent instruction to the equipment for its closure,

- the cart (4) being collected after the placing of the food by closing action of the base structure of the second fraction (10.2),

- the movement of the base structure of the second fraction (10.2) of the equipment being made by action of the engine (13), collecting the cart (4), uniting the first fraction of the oven (12.1) and the second fraction of the oven (12.2) and the stabilization being made by collecting the sling bars (6.1) that go from the "x" position to the position in which they are substantially parallel,

- the food being cooked,

- past the previously reported time to cook, the equipment is opened by action of the engine (13) that, by separating the base structure of the first fraction (10.1) and the base structure of the second fraction (10.2), it separates the first fraction of the oven (12.1) and the second fraction of the oven (12.2) being guaranteed by the extension of the sling bars (6.1) from the position in which they are substantially parallel to the "X" position,

- the cart (4) being extended inside the equipment by action of the movement of the engine (13) and the base structure of the second fraction (10.2),

- the food being taken from the tin cake (4.2),

- the equipment entering standby mode or being disabled.

Description:
EQUIPMENT FOR COOKING SINGLE-DOSE FOOD AND COOKING METHOD Scope of the Invention

The current invention is generically referred to the field of small electrical appliances for general use, that is, electrical appliances to be used either in a domestic environment, in an office environment, or similar. One of the examples of this type of equipment is the coffee machine, especially in its most recent version, the capsule coffee machine.

It is an equipment aimed at cooking foods that are namely but not exclusively cooked in cake tins, namely but not exclusively, puffs filled with cream or any other filling, pies, etc.

Background of the Invention

Since long that men has been aware of the advantages of cooking food.

After the bonfire, the oven is certainly the oldest appliance be used in this activity. To support this statement, refer to the oldest ovens discovered in Central Europe that go back to 29000 B.C.

Despite many economical activities depend on ovens to function, cooking is certainly the area where they are most used, and it can easily be affirmed that millions of these equipments are daily used.

Being the oven a thermally insulated chamber, used for heating, baking or dry substances, it is commonly used to cook, that is, an equipment invented by the human being, where soon improvements appeared that were perfecting it.

It is not difficult to understand the different technologies that were and that are used in ovens. Since wood ovens, gas and electrical ovens, nozzle ovens, resistances and microwaves, compact or industrial, it is not difficult to find which one better suits to a specific need.

One of the existent technologies is the use of electrical resistances to promote heating. Advantages of the Invention

The current invention presents as its main advantage the fact that, in few minutes, about 4 (four) minutes, cooks a product that, with equipments used regularly, would take about 30 minutes.

Combined with this, the energy consumption of this equipment is lower than the one in equipments used regularly, and its operation requires an electric power of 500 W, instead of an average of 2000 W, as happen with the other equipments. Combining these two facts, about 8 (eight) times faster and with and electrical power 4 (four) times lower, the advantage of this equipment is obvious.

Due to the fact that the oven prepares a product at a time, the food may be prepared minutes before being eaten, which allows it to be eaten while it is still warm and according to the taste of the consumer, for example, more or less done, more or less toasted, contrary to most of the identical products that are currently done in traditional equipments and that, sometimes, spend hours between their cooking and use, and that the consumer has to submit to the product which is given to him.

Being an equipment idealized to cook single-dose products, it allows the size to be quite small and that it has a design that easily fits any environment, from a small domestic kitchen or office, to an office in a company. It is the ideal complement to be next to a coffee machine.

Brief description of the figures

The characteristics of the present invention can easily be understood through the figures annexed, and should be considered as mere examples and not restrictive of the scope of the invention. In the figures, and for illustrative purposes, the measures of some of the elements might be exaggerated and not drawn to scale. The absolute dimensions and relative dimensions do not correspond to the real ratios for the performance of the invention.

In a preferred embodiment:

Figures la and lb present a side view and a back view of the closed invention equipment, respectively.

Figure 2 shows a side view of the opened invention equipment.

In figure 3 it is possible to see a view of the invention equipment without the casing. Figures 4a and 4b show and exploded view of the second fraction and an exploded view of the first fraction of the invention equipment without the casing, respectively. In figures 5a and 5b is it possible to see perspective views of the cart made by the support for the cake tin and the respective tin :

- Figure 5a presents a perspective view to the right side with lower tilt of the cart;

- Figure 5b represents a lateral perspective view to the left side of the cart.

In figures 6a, 6b, 6c, 6d, 6e, 6f, and 6g it is represented the base structure of the second fraction of the equipment, with the motor, the stabilizer system, and the cart:

- In figure 6a it is represented the base structure of the second fraction of the equipment;

- In figure 6b it is represented a back perspective view of the second fraction of the equipment base structure as well as the motor;

- Figure 6c shows a side perspective view of the second fraction of the equipment base structure and the motor;

- Figure 6d presents a perspective view of the second fraction of the equipment, as well as the motor and stabilizer system;

- Figure 6e presents a perspective view of the link between the base structure of the second fraction of the equipment and the stabilizer system;

- Figure 6f exhibits a perspective view of the link between the base structure of the second fraction of the equipment and the cart;

- Figure 6f exhibits a frontal view of the base structure of the second fraction of the equipment, as well as the engine, the stabilizer system, and the cart.

Figures 7a, 7b, and 7c present perspective views of the cart, in three different operation stages:

- Figure 7a presents a perspective view to the right side of the cart with the equipment closed.

- Figure 7b presents a perspective view to the right side of the cart with the equipment half-open.

- Figure 7c presents a perspective view to the right side of the cart with the equipment open.

Figures 8a, 8b, and 8c show perspective views of the base structure of the first fraction of the equipment:

- Figure 8a presents a perspective view to the right side of the base structure of the first fraction of the equipment;

- Figure 8a presents a perspective view to the left side of the base structure of the first fraction of the equipment;

- Figure 8a presents a frontal view of the base structure of the first fraction of the equipment.

In Figure 9 it is possible to see a frontal view of the base structure of the first fraction of the equipment, as well as the stabilizer system of the equipment, the engine, the cart, and the air insufflation system of the equipment.

In Figure 10 it is possible to see a view of the ventilation system.

Figures 11a and l ib show views of the first fraction of the oven :

- Figure 11a show a frontal perspective view of the first fraction of the oven;

- Figure l ib show top view view of the first fraction of the oven.

Figures 12a, 12b, and 12c show perspective views of the base structure of the second fraction of the equipment, the second fraction of the oven, and of the air extraction system:

- Figure 12a shows a perspective lateral view of the base structure of the second fraction of the equipment and of the air extraction system;

- Figure 12b shows a perspective view to the left side of the base structure of the second fraction of the equipment, the second fraction of the oven and of the air extraction system;

- Figure 12c presents an inferior perspective view of the base structure of the second fraction of the equipment, the second fraction of the oven and of the air extraction system.

In figure 13 it is possible to see a perspective view of the oven.

Figure 14 presents a sectional view of the oven interior, being the heating chamber and the heat sources visible.

Figure 15 presents a way to accomplish in which thermocouples are embedded i n the heat source.

Figure 16 presents a flow chart concerning the operation of the equipment.

Elements and components of the equipment of the current invention are signalled in the figures:

1. casing

1.1. casing of the first fraction I.2. casing of the second fraction

base platform

cart

4.1. cake tin support

4.2. cake tin

4.3. upper slippage elements

4.4. lower slippage elements

stabilizer system

6.1. sling bars

6.2. connection bar

heat sources

8.1. heat source of the first fraction

8.2. heat source of the second fraction

heating chamber

base structure

10.1. base structure of the first fraction

10.1.1. first compartment

10.1.1.1. slots of the base structure of the first fraction

10.1.2. second compartment

10.1.3. third compartment

10.1.3.1. hole for fitting the air insufflation ventilator

10.2. base structure of the second fraction

10.2.1. inner arm

10.2.1.1. inner arm slot

10.2.2. outer arm

10.2.2.1. outer arm slot

entilation system

I I .1. air insufflation system

11.1.1. air insufflation system ventilator

11.1.2. air insufflation system canals

11.2. air extraction system

11.2.1. air extraction system ventilator

11.2.2. air extraction system canals

11.2.3. air extraction system hole

11.3. air outlet port

oven

12.1. first fraction of the oven

12.1.1. ventilation canals of the first fraction of the oven 12.2. second fraction of the oven

12.2.1. ventilation terminals of the second fraction of the oven

13. engine

14. thermocouple

Detailed description of the Invention

A wireless communication system means all and any wireless communication system capable of receiving and sending information, namely but not exclusively: Bluetooth, GSM, Wi-Fi, ZigBee, 3G, 4G, RFID, microwaves.

The invention corresponds to a device that allows the cooking of a product that can be done in about 4 minutes, instead of the average of 30 minutes in the commonly used equipments.

Description of the equipment

The appearance of the equipment is designated three-dimensional by a substantially oval outer shape, in which there is a physical separation that divides it in two fractions: the first fraction and the second fraction.

The equipment is encased in a casing (1) with a substantially oval outer shape that is divided in two parts: the casing of the first fraction (1.1) and the casing of the second fraction (1.2).

The equipment rests on a substantially flat base platform (3), which allows it to remain stable. In this base platform (3) is incorporated the power supply to supply the components that need electricity to work, namely the power supply, the heat sources drivers, the engine drivers, the controller, a lighting wiring fixing ring, and a foundation that sets all of the lower structure of the base structure of the equipment.

The first fraction of the equipment integrates:

- the casing of the first fraction (1.1);

- a base platform (3) which has a lighting system;

- an air insufflation system (11.1) which incorporates air insufflation system canals (11.1.2) and the air insufflation system ventilator (11.1.1) namely but not exclusively, an axial fan;

- the first fraction of the oven (12.1) which includes at least one heat source of the first fraction (8.1); - the stabilizer system (6) which has the sling bars (6. 1) and the connection bar (6.2);

- the cart (4) constituted by the cake tin support (4.1) and the respective cake tin (4.2);

- the base structure of the first fraction (10.1) of the equipment which incorporates:

- first compartment (10.1.1) which integrates slots of the base structure of the first fraction (10.1.1.1) and where the first fraction of the oven (12.1) is inserted, the stabilizer system (6), the engine (13) and the cart (4);

- second compartment (10.1.2) where the air insufflation system canals (11.1.2) go through;

- third compartment (10.1.3) that incorporates a hole for fitting the air insufflation ventilator (10.1.3.1).

The second fraction of the equipment is composed by:

- the casing of the second fraction (1.2);

- the second fraction of the oven (12.2) that incorporates at least a heat source of the second fraction (8.2);

- an air extraction system (11.2) that includes the air extraction system canals (11.2.2) and at least one air extraction system ventilator (11.2.1), namely but not exclusively, an axial fan;

- the base structure of the second fraction (10.2) with a substantially flat shape and that, in a perpendicular position, presents inner arms (10.2.1) in the bottom surface which integrate inner arm slots (10.2.1.1) and outer arms (10.2.2) which integrate outer arm slots (10.2.2.1);

- a lighting system that allows the cake tin (4.2) where the food is placed to be illuminated, while the equipment is open.

The first fraction of the oven (12.1) and/or the second fraction of the oven (12.2) integrate, at least, a thermocouple (14). In a first embodiment, the thermocouple (14) is embedded in the heat source, and in a second embodiment it is not embedded in the heat source.

The junction of the first fraction of the oven (12.1) and the second fraction of the oven (12.2) configures a heating chamber (9) in the interior of the two fractions, appropriate to the dimensions of the cake tin (4.2) with the food inserted.

In a first embodiment the heat source of the first fraction (8.1) and the heat source of second fraction (8.2) are namely but not exclusively, ceramic heating plates with a substantially flat shape or a substantially concave shape. In a second embodiment the heat sources (8) are infrared radiation emitters. This mechanism propitiates an effective heating of the plates and consequentially, of the space in which they are comprised, allowing an effective energy storage in the form of heat under a short time in the space between the first fraction of the oven (12.1) and the second fraction of the oven (12.2), allowing the cooking of the food in a time interval up to 4 (four) minutes.

The opening of the equipment is performed by the engine (13) and stabilized by the stabilizer system (6). When moving and while separating the first fraction of the equipment from the second fraction of the equipment the engine (13) allows the creation of an opening that allows the handling of the food.

The cart (4) is composed by a cake tin support (4.1) that in its extremity has a cake ti n (4.2) that, in a manner of use can be removable, where the food to be cooked is placed.

The engine (13) is set on the base structure of the first fraction (10.1) and linked to the base structure of the second fraction (10.2), moving only in one way, but in opposite directions, allowing the opening and closing of the equipment.

The stabilizer system (6) allows the stabilization of the opening of the equipment, composed by two substantially equal systems, each of them composed by sling bars (6.1) "x" shaped. In the extended position, the sling bars (6.1) are substantially oblique among each other and, in the collected position, the sling bars (6.1) are substantially parallel among each other.

To the base structure of the second fraction (10.2) are connected the stabilizer system (6), the second fraction of the oven (12.2) and the cart (4) by upper slippage elements (4.3) that are inserted in the inner arm slots (10.2.1.1). The cart (4) is also linked to the base structure of the first fraction (10.1) by lower slippage elements (4.4) that are inserted in the slots of the base structure of the first fraction (10.1.1.1).

The engine (13) when started causes the base structure of the second fraction (10.2) to move. Since the base structure of the second fraction (10.2) is connected to the cart (4), the cart (4) is forced to move, moving to the opening or closing position, depending if it is in the opening or closing position. The same happens with the second fraction of the oven (12.2) which moves to the opening or closing position, depending on the closing or opening position. In its turn, the connection of the cart (4) to the base structure of the first fraction (10.1) helps to stabilize the moving of the base structure of the second fraction (10.2) and the second fraction of the oven (12.2).

The stabilizer system (6) is linked to the base structure of the second fraction (10.2) by engaging the upper end of one of the arms of the "X" of the sling bars (6.1), while the upper end of the other arm of the "X" of the sling bars (6.1) is inserted through slippage elements on the outer arm slot (10.2.2.1). The lower ends of the arms of the "X" of the sling bars (6.1) whose upper ends are inserted through slippage elements on the outer arm slot (10.2.2.1) are interconnected by a connection bar (6.2).

On the first fraction of the equipment it is placed a receptor of a wireless communication system that allows the remote control of the equipment. The receiver communicated with the controller that communicates with the heat sources (8) and with the engine (13), through drivers. Inside the first fraction of the oven (12.1) and inside the second fraction of the oven (12.2) is placed, at least, one thermocouple (14) that transmits the information of the temperature of the oven (12) to the controller through a signal conditioner and scanner.

In a first embodiment, the information about cooking time and temperature are transmitted to the equipment through an app or a web app with a QR code. The information is transmitted through an app or a web app to the equipment, received by the receiver and, afterwards processed by the controller. In a second embodiment, the information about cooking time is inserted locally in the equipment by activating a timer that induces the opening of the equipment when the food is done, being the information about the cooking temperature inserted locally in the equipment through the activation of a selector of temperatures. In a third embodiment, the information regarding cooking time and temperature can be transmitted to the equipment through the connection of an external equipment, namely but not exclusively, a computer or a pen-drive via USB.

The base platform (3) incorporates a signalling system, that can be configured by the user, which provides the condition of the equipment, for example, if it is on, ready to cook, if there is any failure, or any other thing that the user wants, such as the indication of the cooking progress, being this system, namely but not exclusively, composed by LED technology.

The air that goes into the equipment through the slots existent in the lower surface of the base platform (3) is directed, on one hand, to the ventilation system (11) so that it can cool the oven (12) down and, on the other hand, to the space between the casing (1) and the oven (12) .

The ventilation system (11) is composed by the air insufflation system (11.1) and by the air extraction system (11.2). The air insufflation system (11.1) is composed by an air insufflation system ventilator (11.1.1), whose lower surface is adjacent to the base platform (3) and the upper surface is linked to the lower ends of the air insufflation system canals (11.1.2). The upper ends of the air insufflation system canals (11.1.2) are connected to the first fraction of the oven (12.1) through ventilation canals of the first fraction of the oven (12.1.1).

The air extraction system (11.2) is composed by air extraction system canals (11.2.2) whose lower ends are linked to ventilation terminals of the second fraction of the oven (12.2.1) and the upper ends connected to the air extraction system hole (11.2.3).

The air that comes into the equipment through the existent slots on the lower surface of the base platform (3) and that is forced by the air insufflation system ventilator (11.1.1) to go into the air insufflation system canals (11.1.2), is then led to the heating chamber (9) through the ventilation canals of the first fraction of the oven (12.1.1). After cooling the heating chamber (9) down, the air is led to the ventilation terminals of the second fraction of the oven (12.2.1) to the air extraction system canals (11.2.2), being led to a configured chamber between the casing of the second fraction (1.2), the base structure of the second fraction (10.2), the air extraction system hole (11.2.3) and the air extraction system ventilator (11.2.1). The air that circulates between the casing (1) and the oven (12) is heated by the heat released by the heating chamber (9) to the outside and through the electronic components, going up to the same chamber to where the air that is led by the air extraction system (11.2) is directed. From this chamber, the air outlet is forced by the air extraction system ventilator (11.2.1), being expelled from the equipment through the air outlet port (11.3). This mechanism helps to avoid the overheating of the oven (12) as well as the electronic area.

The equipment is powered by the connection of the power supply to the electric current. In the equipment circuit there are drivers that regulate the intensity of the current for each component. The drivers of the heat sources are linked to the controller so that the intensity of the electric current that is transferred to the heat sources (8) is properly regulated. In the engine drivers the intensity of the electric current that is needed to transmit to the engine (13) is regulated. The engine driver is linked to the controller so that the intensity of the electric current that is transferred to the engine (13) is properly regulated. Temperature sensors that check temperature are placed next to the electric components of the equipment, avoiding overheating.

Description of the method

The first step is to identify the product to be cooked, namely but not exclusively, through a QR code placed on the casing of the product. The code can be introduced directly to the equipment or analysed with an app installed in a portable equipment, namely but not exclusively, a smartphone or a tablet, or by a web app. Then, the information is sent to the equipment controller.

In a first embodiment, the app communicates with the equipment through wireless and transmits the information concerning adequate time and temperature so that the food is properly cooked. The QR code contains the information about several components of the food, being that information available on the mobile app or web app.

In a second embodiment, the instruction concerning the cooking time is inserted locally on the timer embedded on the equipment through the insertion of the cooking time. The instruction concerning cooking temperature is inserted locally through the activation of a temperature selector embedded on the equipment through the insertion of the cooking temperature.

In a third embodiment, the instruction concerning the cooking a nd temperature time are inserted locally on the equipment through the connection of an external device.

In an embodiment, the closed equipment, as observed in figures la and lb, opens, as seen in figure 2, allowing the food to be placed on the cake tin (4.2).

The opening is performed by action of the engine (13) movement in the opening direction, through the separation of the second fraction and of the first fraction of the equipment, of the second fraction of the oven (12.2) and the first fraction of the oven (12.1) and by extension of the cart (4) and the stabilizer system (6). The stabilizer system (6) which is in the collected position while the equipment is closed moves to the extended position when it is open. The sling bars (6.1), when move to the "x" position, slide through the slots of the base structure of the second fraction (10.2), applying force that allows that the second fraction of the equipment stays stable during the opening process and while the equipment is open.

The cart (4) moves due to the applying force by the engine (13) on the base structure of the second fraction (10.2), which makes the upper slippage elements (4.3) slide through the inner arm slots (10.2.1.1) and lower slippage elements (4.4) on the slots of the base structure of the first fraction (10.1.1.1) until the limit. In the end of the opening process, the upper slippage elements (4.3) are in the limit of the inner arm slots (10.2.1.1) and the lower slippage elements (4.4) of the slots of the base structure of the first fraction (10.1.1.1), allowing the position of the cake tin (4.2) to the outside of the equipment.

After positioning the food into the cake tin (4.2), the oven (12) closes through local or remote instruction. During the closing process of the equipment, the stabilizer system (6) moves from the extended position to the collected position, causing the cake tin (4.2) to be inserted and stay placed inside the first fraction of the oven (12.1).

The closing of the equipment is possible because of the engine (13) that makes a movement with opposite direction to the assumed direction for the opening, causing the upper slippage elements (4.3) and the lower slippage elements (4.4) move in the opposite direction for the opening . The second fraction of the equipment moves in order to enable the closing of the equipment.

In the end of the mechanical process, the first fraction of the oven (12.1) and the second fraction of the oven (12.2) stay together, thus closing the oven (12) .

As soon as the equipment is on, the preheating of the heat sources (8) of the oven (12) occur, allowing that, when the food is placed on the cake tin (4.2), the heating chamber (9) is already with such a temperature that minimizes the cooking time. After closing the equipment and the heating of the heat sources (8) to the necessary temperature for the cooking, the timer of the equipment is activated so that the heat sources (8) stay on during the time previously established by the code informed beforehand. The cooking scheduled time can be personalized through the mobile app, the web app, the timer placed in the equipment, or an external device connected to the equipment, allowing the user to choose if he wants the food to be more or less toasted, on top or on the bottom, or more or less done.

In an embodiment, the equipment is equipped with a camera that allows the user to follow the cooking evolution, being able to interrupt the cooking if he wishes, namely when he wants to verify if the percentage of area burned (example of the cream puff) is in accordance to his taste, or when a product acquires a certain colour.

Once the product is ready, the equipment opens automatically, that is, without any instruction, or user's intervention. The second fraction separates from the first fraction of the equipment, by extension of the stabilizer system (6), which is collected and becomes extended. This avoids the food to be inside the equipment after cooking time, this is, avoids excessive heat energy in the cooked food so that it doesn't get burned. The lighting system in the second fraction enables the food to be illuminated while the equipment is opened. This lighting system entails, namely but not exclusively, LED technology.