Miele & Cie. Kg

Miele & Cie. Gmbh & Co.

Ulrich Sillmen

Thomas Kruempelmann

Herbert Berkenkoetter

Juergen Scharmann

Friedel Kaup

August Oberroehrmann

Torben Becker

Andreas Horstkoetter

Helmut Rothenbacher

Jürgen Scharmann

Walter Mangen

Herbert Berkenkötter

Hubertus Meyer

Andree Megger

Timo Schmull

Ernst-Jürgen Breford

Winfried Luthe

Thomas Krümpelmann

Elena Unrau

Alexandrine Ziethen

Jahn Heymann

An oven with a baking chamber includes a crossflow fan with a connected cooling air duct configured to generate a cooling air stream that is exhausted to outside the oven. A vapor exhaust duct opening is included into the cooling air duct so as to exhaust vapors from the baking chamber therethrough. The vapor exhaust duct has an opening area disposed in an immediate vicinity of an exhaust area of the crossflow fan where a suction capacity for the vapors from the vapor exhaust duct is generated at a minimum rotational speed of the fan propeller.

Oven with a chamber and a cross-flow blower

A baking oven includes a vapor duct configured to convey vapors generated in the baking oven, and a catalyst disposed in the vapor duct so that the vapors pass through the catalyst. A controller is included, and a humidity sensor is disposed downstream of the catalyst and connected in signal communication with the controller. The humidity sensor is a semiconductor gas sensor. The vapor duct is bounded, in a section of the duct between the catalyst and a location downstream of the semiconductor gas sensor, by an airtight duct wall in a direction transverse to a direction of vapor flow in the vapor duct.

Baking oven with a vapor channel in which a catalyst and a gas sensor are arranged

A method for detecting a fire condition in a cooking chamber of a baking oven. The method includes measuring the oxygen concentration in the baking oven and also using an evaluation circuit of an electronic controller to determine the rate of change of the oxygen. The oxygen concentration and the rate of change are compared to predetermined values stored in a memory of the electronic controller. If the oxygen concentration reaches a value smaller than a limit in the range of 15 to 20 percent by volume, and the rate of change of the oxygen concentration exceeds a rate of decrease of about 2.5 percent by volume per 10 seconds, the fire condition is detected. Subsequently an alarm is created and/or at least one of the heat output or air circulation through the oven is reduced.

Method for detecting a fire condition in a cooking chamber of a baking oven

A baking oven and method for controlling the exhaust flow from a cooking chamber of the baking oven. The exhaust flow is discharged from the oven by a fan. The method includes increasing the speed of the fan and measuring the gas concentration of the cooking chamber during a first time interval. The gas concentration is measured using a gas sensor. At the beginning of the first time interval, an initial gas concentration is measured. During the first time interval a fan speed is selected at which the measured gas concentration varies from the initial gas concentration. The speed of the fan is set for a second time interval as a function of the selected fan speed from the first time interval.

Method for controlling the exhaust flow from a cooking chamber of a baking oven

A method for controlling a cooking process in a cooking appliance includes determining, from a gas concentration detected during the cooking process, a set of function values corresponding to a shape of a function that depends on the gas concentration from a starting time tto a current time tduring a cooking process. Respective sets of comparison values for a comparison at the time tare determined from the sets of reference values. A plurality of the sets of comparison values coming closest to the set of function values is automatically selected, and a set of parameters including at least an ending time of the cooking process is generated. The selected set of parameters is used for an electrical controller of the cooking appliance until a next comparison is made at a time t. The method is automatically stopped as soon as the ending time of the cooking process has been reached.

Method for controlling a cooking process in a cooking appliance

A method for controlling a pyrolysis cleaning process in an oven includes the steps: a) heating an oven cavity of the oven by switching on a heat source; b) measuring, using an oxygen sensor, an oxygen concentration in the oven cavity or in an exhaust-air conduit configured to discharge fumes from the oven cavity; c) comparing, in an evaluation circuitry of an electrical control unit, the measured oxygen concentration to a predefined limit value stored in a memory; d) operating, if the measured oxygen concentration drops below the limit value, the oven for a predefined first time interval with the heat source switched off, a duration of the first time interval being stored in the memory; and e) repeating steps b) through d) after the first time interval has ended; or f) repeating steps a) through d) if the measured oxygen concentration is equal to or greater than the limit value.

Method for controlling a pyrolysis cleaning process in an oven

A baking oven and a method for controlling the exhaust flow from a cooking chamber of the baking oven, the flow being discharged by a fan. The method includes increasing a speed of the fan during a first time interval after. A first temperature of the baking oven is measured using a first temperature sensor during the first time interval. At the same time a second temperature of the baking oven is measured using a second temperature sensor. An electronic controller is used to determine the temperature difference between the temperatures during the first time interval. At a selected fan speed, the determined temperature difference varies from an initial temperature difference measured at the beginning of the first time interval. The controller sets at least one of the fan speed and a position of a bypass damper as a function of the selected fan speed.

A method for controlling a cooking process in a cooking appliance having a sensor for measuring a gas concentration in the cooking chamber and an electric or electronic control system in communication with the sensor and including an evaluation circuit and a memory, includes ascertaining, as a function of a food to be cooked, a cooking end value stored in the memory. An output signal of the sensor is processed using the evaluation circuit so as to generate a cooking quotient. The cooking quotient at a point in time corresponds to a ratio of the first derivative of the output signal with respect to time to a first extreme value of the first derivative of the output signal with respect to time. A value of the cooking quotient is compared to the cooking end value using the evaluation circuit, and an appliance function is triggered.

Method for controlling a cooking process in a cooking appliance and cooking appliance

The invention relates to a carrier material having an inorganic molecular structure and a surface coating produced by applying a substance and by heat treatment. The invention also relates to a method for the production and to the appropriate uses of said surface coating. Carrier materials made of glass, metal or ceramic should be provided with a surface coating with anti-sticking properties against water-based and/or oil-based organic materials or water-oil emulsions while exhibiting at the same time essentially better temperature-resistant and anti-scratch characteristics than conventional PTFE or silicon coatings. The requirements are met by an inventive surface coating consisting of a combination of inorganic molecules of the carrier material and organic molecules of an applied substance on the uppermost molecular layer of said coating. In order to produce such a surface, an inorganic substance with silicone-like networks is initially applied. Subsequently, heat treatment is carried out, whereby the temperature and duration of said treatment are chosen in such a way that the purely organic coating applied is fully decomposed and/or removed so that a combination of inorganic molecules of the carrier material and organic molecules of the applied substance is formed. The appropriate carrier material with the inventive surface coating can be advantageously use above all in household appliances and kitchenware.

Growing community of inventors

Guetersloh, Germany

Ulrich Sillmen