EP0330727A1

EP0330727A1 - A food baking oven for set-in installation in modular pieces of kitchen furniture

Info

Publication number: EP0330727A1
Application number: EP88111841A
Authority: EP
Inventors: Luigi Nocivelli
Original assignee: OCEAN SpA
Current assignee: OCEAN SpA
Priority date: 1988-03-01
Filing date: 1988-07-22
Publication date: 1989-09-06
Also published as: IT8819599A0

Abstract

A food baking oven for set-in installation in a module of kitchen furniture is provided with a duct (19,20) consisting of interspaces formed in the walls (7) of the oven body.

The duct includes an electric fan (22) which causes forced circulation of air drawn from the environment and exhausted to the oven body outside at the front wall of the latter external of the piece (5) of kitchen furniture.

Thus, the advantage is afforded of preventing excessive build-up of heat inside the module where the oven is set in, without involving alteration of the structure and the styling of the piece of kitchen furniture.

An additional advantage is that the outer surface temperatures of the door and frontally mounted control panel of the oven can be kept lower.

Description

This invention relates to a food baking oven wherein the is either supply by gas burning or electric power.
In particular, this is an oven intended for set-in installation in a module of sectional kitchen furniture.
Such an installation brings about, as a consequence of the limited allowance of space around the oven walls, the problem of how to take the heat released from the oven walls to the outside, which heat, if allowed to build up inside the piece of furniture, could easily damage the structures of the latter.
It is the object of this invention to overcome such a drawback by providing an oven construction which can dissipate to outside the piece of kitchen furniture in which the oven is set the largest possible amount of the heat radiating from the oven walls, without involving such modifications to the piece of furniture as may alter the structure or styling thereof.
This object is achieved by an oven according to the invention comprising an oven body formed of a base deck, a ceiling located opposite the base deck at a vertical distance therefrom, a bottom, an entrance for the introduction of food products therethrough located opposite the bottom, lateral enveloping walls, and a door hinged to said oven body for covering and uncovering the oven entrance, said door including an interspace with at least one port formed through the door end adjacent the base deck of the oven body and at least another port formed through the end thereof adjacent the oven ceiling, characterized in that it provided with a duct formed at least in part in the walls of the oven body, the inlet end of said duct being in communication with one of said ports of the door interspace and the outlet end thereof being in direct communication with the outside environment.
In accordance with a preferred embodiment, the oven of this invention includes, located in said duct, a means for the forced circulation of air drawn from the door interspace.
The features and advantages of the invention may be best appreciated from the following detailed description of exemplary embodiments thereof, to be taken by way of illustration and not of limitation in conjunction with the accompanying drawings, where:

Figure 1 is a schematical cross-sectional view through an oven embodying a first form of the invention, as set in a respective module of a piece of kitchen furniture; and
Figure 2 shows schematically a similar oven cross-section to that shown in Figure 1, but embodying a different form of the invention.

With reference to the drawing views as aforesaid, and specifically to Figure 1, the numeral 1 denotes a compartment of a modular piece of kitchen furniture adapted to accommodate the inventive oven therein.
The module compartment is defined by a base wall 2, a top wall 3, and a bottom wall 4, additionally to lateral enveloping walls, not shown.
The front wall of the module compartment 1 is open on the front 5 of the piece of kitchen furniture.
The oven to be set in the module compartment 1 comprises an oven body formed of a base deck 6, ceiling 7 located opposite the base deck 6 at a vertical distance therefrom, a bottom 8, and an entrance 9 for introducing food products to be baked therethrough, the entrance 9 being located opposite the bottom 8.
The oven body is completed by lateral enveloping walls, not shown, and a door 10 hinged by conventional means, not shown, to said oven body, e.g. at the base deck 6.
Indicated schematically at 11 is the hinge pivot axis.
The door 10 comprises an operating handgrip 12 whereby it can be pivoted about the hinge axis 11 to open and close the oven.
This same door 10 further includes an interspace 13 defined by two, parallel walls 14 and 15 usually made of a clear material which form the door 10 structure.
The interspace 13 of the door 10 has a port 16 formed in the door end adjacent the base deck 6 of the oven body, and a further port 17 formed at a location proximate the door end adjacent the ceiling 7 of the oven body.
The oven heating means, which may be gas-fired or alternatively electrically operated, are not shown in the drawings because quite conventional and immaterial for an understanding of the invention.
For completeness sake, in the upper portion of the oven body there is shown schematically an oven thermostat and general control apparatus, comprehensively designated 18, which is accessible through the front wall 5 of the piece of kitchen furniture.
In accordance with a first embodiment of the invention, the oven body is provided with a duct consisting of a first section 19 of an interspace formed in the ceiling 7 of the oven body, which extends from the entrance 9 to the bottom wall 8, and a second duct section 20 also formed, at least by its portion 20a, in an interspace in the ceiling 7 of the oven body.
This second section 20a of the duct 20 extends on the whole from the bottom wall 8 to the entrance 9, whereat an outlet port 21 is provided on the side defining the top periphery of the entrance.
Located between the end portion of the duct 19 and the starting portion of the duct 20 is an electric fan 22 operated through a conventional dedicated control provided on the oven control panel.
The first section 19 of the duct includes an inlet port 23 which, in the example shown, is in direct communication with the port 17 in the interspace 13 of the door 10, with the latter in its closed position.
As indicated by arrows in Figure 1, air is drawn in from outside the piece of kitchen furniture through the port 16 of the interspace 13, and hence over the communicating path from the port 17 to the port 23, blown into the first section 19 of the duct which lies across the ceiling 7 of the oven body.
The air is then conveyed, by the electric fan 22 of the lift and force type, into the second section 20a of the duct 20 and exhausted therefrom to the outside through the outlet port 21.
It may be appreciated, therefore, that a substantial proportion of the heat transferred from the oven into the compartment 1 of the piece of kitchen furniture will be drawn away and dissipated to the outside. At the same time, by virtue of the peculiar circuit layout of the ducting system that causes air to be drawn through the interspace 13 of the door 10, the latter is also kept in a reasonably cool condition.
Making now reference to Figure 2, it may be seen there that the oven of this invention includes a duct comprising a first section 24 which extends from the entrance 9 of the oven body to the bottom wall 8; a second section 25, consisting of an interspace formed in the bottom wall 8 and extending from the base deck 6 to the ceiling 7; and a third section 26 consisting of an interspace formed in the wall which constitutes the ceiling 7 and extending from the bottom wall 8 to the entrance 9.
The duct section 24 is provided with an inlet port 27 which is communicated with a corresponding port 28 in the interspace 13 of the door 10 formed, in turn, in the door end adjacent the base deck 6.
As a result of the peculiar positioning of the port 28, in order to provide an adequately airtight seal, that same end of the door 10 would be provided with a pair of sealing gaskets 29 and 30, with the former arranged to work against the wall that constitutes the base deck 6, and the latter to work against the base wall 2 of the piece of kitchen furniture.
The third section 26 of the duct has an outlet port 31 formed in the peripheral wall of the entrance 9 directly above the periphery of the door 10.
The port in the interspace 13 of the door 10 adjacent the ceiling 7 of the oven body is, in the embodiment shown in Figure 2, indicated at 32 and arranged to face outwardly of the door.
The electric fan for the forced circulation of air is, in the embodiment shown in Figure 2, indicated at 33 and located between the sections 25 and 26 of the duct.
Thus, it may be appreciated that the air drawn in by the electric fan 33, after being forced past the port 32 into the interspace 13 of the door 10, will flow from the interspace through the first section 24 of the duct which lies across the base deck 6 of the oven.
On exiting this section, the air flows through the section 25 which lies across the bottom wall 8, and finally, after flowing through the duct section 26 lying across the ceiling 7, is exhausted back to the outside environment through the outlet port 31.
The air flow path is indicated by arrows in Figure 2.
It will be appreciated that a substantial proportion of the heat delivered from the walls of the oven body to the surroundings, instead of being transferred into the compartment 1 of the piece of kitchen furniture and trapped therein, is removed and dissipated to the outside.
The added advantage is therefore afforded that the outer surface temperatures of the oven door and front-mounted control panel can be held lower.
All this without the construction of the compartment 1 or the aesthetics of the front wall 5 of the piece of kitchen furniture requiring alteration.
The sizes, as well as the dimensions and materials, may be any selected ones contingent on individual requirements, without departing from the true scope of the invention as described in the foregoing and set forth in the appended claims.

Claims

1. A food baking oven for set-in installation in modular pieces of kitchen furniture, comprising an oven body formed of a base deck (6), a ceiling (7) located opposite the base deck (6) at a vertical distance therefrom, a bottom (8), an entrance (9) for the introduction of food products therethrough located opposite the bottom (8), lateral enveloping walls, and a door (10) hinged to said oven body for covering and uncovering the entrance (9), said door (10) including an interspace (13) with at least one port (16,28) formed in the door end adjacent the base deck (6) of the oven body and at least another port (17,32) formed in the end thereof adjacent the oven ceiling (7), characterized in that it is provided with a duct (19,20,20a,24,25,26) formed at least in part in the walls of the oven body (6,7,8), the inlet end (27,23) of said duct being in communication with one (17,28) of said ports of the door (10) interspace (13) and the outlet end (21,31) thereof being in direct communication with the outside environment.

2. An oven according to Claim 1, characterized in that said duct includes a means (22,23) for the forced circulation of air drawn from the interspace (13) of the door (10).

3. An oven according to Claims 1 and 2, characterized in that said air circulating means is an electric fan (22,33).

4. An oven according to Claims 1 to 3, characterized in that the port of the door (10) interspace (13) in communication with the inlet end (23) of said duct is the port (17) located in the door (10) end adjacent the ceiling (7) of the oven body.

5. An oven according to Claims 1 to 3, characterized in that the port of the door (10) interspace (13) in communication with the inlet end (27) of said duct is the port (28) located in the door (10) end adjacent the base deck (6) of the oven body.

6. An oven according to Claims 1 to 4, characterized in that said duct comprises a first duct section (19) formed in a first interspace of the ceiling (7) of the oven body extending from the entrance (9) to the bottom wall (8), a second duct section (20,20a) also formed at least in part in a second ceiling (7) interspace separated from the first and extending from the bottom wall (8) to the entrance (9), the electric fan (22) intervening between the first (19) and second (20) duct sections, the inlet end (23) of said duct being in communication with the port (17) in the door (10) interspace (13) located in the end adjacent the ceiling (7) of the oven body.

7. An oven according to Claims 1 to 3, and according to Claim 5, characterized in that said duct comprises a first duct section (24) formed in an interspace of the base deck (6) of the oven body and extending from the entrance (9) to the bottom wall (8), a second duct section (25) formed in an interspace of the bottom wall (8) and extending from said base deck (6) to the ceiling (7) of the oven body, a third duct section (26) formed in an interspace of the ceiling (7) and extending from the bottom wall (8) to the entrance (9), the electric fan (33) intervening between said second (25) and third (26) duct sections, the inlet end (27) of said duct being in communication with the port (28) of the door (10) interspace (13) located in the end adjacent the base deck (6) of the oven body.