Hot-air circulating, baking, frying and grilling oven, and method of operating it

摘要

The oven (1) is essentially composed of the following groups: - permanently fitted operating and monitoring elements (6) - a filter (16) which is positioned above the oven door (5) and can be pulled out - an exhaust-air blower (19) which is arranged above the cooking chamber (14) and whose discharge side opens into a flue (21) - a flue passage (20), which is formed upstream of the filter (16), for venting the cooking chamber (14) - an oven door seal which prevents uncontrolled escape of steam or its condensate - a water-metering system (8) for humidifying the air in the cooking chamber (14). The humidity dosing system (8) has a line (10) which passes the water into the suction side of a circulating blower (18). It comprises a tiltable vessel (52) which can be operated from outside and contains water. The suction side of the exhaust-air blower (19) is connected to the cooking chamber (14) and to the space containing the operating and monitoring elements (6) and to the outside. The oven (1) has a multi-walled door (5) and at least one cooling duct situated between the walls. A passage, arranged below the oven door (5), for outside air to flow in opens into the door cooling ducts. The cooking chamber (14) is connected via the filter (16) to the suction side of the exhaust-air blower (19). <IMAGE>