TECHINCAL FIELD

The present invention relates to cooking devices comprising a flavoring system for flavoring food products.

BACKGROUND OF THE INVENTION

Cooking devices, such as ovens, used for cooking food products comprise an inner compartment in which the products are placed to be cooked, and heating elements providing heat to the inner compartment. While cooking the food products, it may be desirable to impart various flavors to the products in order to enrich the taste of said products. A flavoring process mentioned in conventional applications is realized by adding agents such as spices, garlic, or food extracts, etc., into the product to be cooked. However, in such applications, adding the flavoring agent directly to the food product may not be preferable. For example, although the aroma of a flavoring product such as garlic is desired to be transferred to the cooked product, it is not preferred to include garlic directly in the cooked product due to reasons such as the odor after consuming the product.

In the prior art, liquid flavoring concentrates with a desired aroma are used to solve the mentioned problem. In these applications, liquid flavoring concentrates containing natural or artificial sweeteners are added to the food product to be cooked. Thus, unwanted odors and the like are prevented by using a liquid flavoring concentrate containing garlic flavor instead of a flavoring product such as the garlic itself. Although such applications are suitable for cooking liquid food products, they may not be suitable for solid food products because while said liquid flavoring concentrates can be mixed directly to the liquid food products in a homogeneous manner, it may not always be possible to spread them homogeneously on the solid food products. Therefore, problems such as obtaining a high amount of aroma on one part of solid food products while obtaining a small amount of aroma on the other part thereof are encountered. BRIEF DESCRIPTION OF THE INVENTION

According to the present invention, there is provided a cooking device comprising a flavoring system for flavoring the food products. The cooking device comprises at least one cooker body; and at least one cooking compartment formed in the cooker body. The flavoring system comprises at least one flavoring agent compartment suitable for adding at least one liquid flavoring agent therein; at least one flavor chamber to which the flavoring agent added to said flavoring agent compartment is transmitted; at least one nebulizer unit for granulating the liquid flavoring agent transmitted to the flavor chamber; and at least a first transmission line for sending the flavoring agent granulated by said nebulizer unit into the cooking chamber and/or out of the cooker body.

According to the cooking device of the present invention, the liquid flavoring agent transmitted to the flavor chamber is granulated by the nebulizer unit, after which it is sent into the cooking compartment and/or out of the cooker body. Thus, distribution of the flavoring agent on the product to be cooked is provided in an easy and practical way.

OBJECT OF THE INVENTION

An object of the present invention is to provide a cooking device comprising a flavoring system for flavoring the food products.

Another object of the present invention is to provide a practical and reliable cooking device.

DESCRIPTION OF THE INVENTION

Exemplary embodiments of the cooking device 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 invention.

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

Figure 3 is a perspective view of the cooking device according to the invention. Figure 4 is another perspective view of the cooking device according to the invention, in which the internal components are illustrated.

Figure 5 is a side sectional view of a part of the cooking device according to the invention, where the flavoring system is located.

Figure 6 is a sectional perspective view of the flavoring system used in the cooking device according to the invention.

Figure 7 is a side sectional view of the flavoring system used in the cooking device according to the invention.

Figure 8 is a side sectional view of a flavor chamber used in the flavoring system.

Figure 9 is a top perspective view of the flavoring system used in the cooking device according to the invention.

Figure 10 is another sectional view of the flavoring system used in the cooking device according to the invention.

Figure 11 is a front perspective view of the flavoring system used in the cooking device according to the invention.

Figure 12 is a perspective view of a flue unit used in the cooking device according to the invention.

Figure 13 is a sectional perspective view of the flue unit used in the cooking device according to the invention.

Figure 14 is a side sectional view of a part of the cooking device according to the invention, where the flue unit is located.

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

Cooking device (P)

Cooker body (G)

Cooking compartment (H)

Control panel (C)

Flavoring system (A)

Flavoring agent body (A1)

Upper body (A2)

Flue unit (B)

Pressurization unit (K) First transmission line (M)

Second transmission line (N)

Capsule (1)

Flavoring agent compartment (2)

Flavor chamber (3)

Upper compartment (3a)

Nozzle (4)

Vacuum breaker (5)

First sealing element (6a)

Second sealing element (6b)

Switch (7)

Flexible element (8)

Piercing element (9)

Connection socket (10)

Slide (11)

Movement limiter (12)

Movement limiting channel (13)

Flue driving element (14)

Movable part (15)

Connecting member (16)

Damper (17)

Rack (18)

Alignment tab (19)

Alignment slot (20)

DESCRIPTION OF THE INVENTION

While cooking the food products, various flavoring agents can be used to obtain a desired aroma taste from the cooked product. While these flavoring agents can be homogeneously mixed directly into the cooked product during a cooking process for liquid food products, they cannot be added homogeneously to the cooked product during a cooking process for solid food products. Therefore, the present invention provides a cooking device which comprises a flavoring system for flavoring the food products. The cooking device (P) according to the present invention, exemplary views of which are illustrated in Figures 1-14, comprises at least one cooker body (G); at least one cooking compartment (H) formed in the cooker body (G); and at least one flavoring system (A) for transmitting at least one flavoring agent into the cooking compartment (H) and/or out of the cooker body (G). The flavoring system (A) comprises at least one flavoring agent compartment (2) suitable for adding at least one liquid flavoring agent therein; at least one flavor chamber (3) to which the flavoring agent added to said flavoring agent compartment (2) is transmitted; at least one nebulizer unit for granulating the liquid flavoring agent transmitted to the flavor chamber (3); and at least a first transmission line (M) for sending the flavoring agent granulated by said nebulizer unit into the cooking compartment (H) and/or out of the cooker body (G).

In a preferred embodiment of the invention, the flavoring system (A) comprises at least one flavoring agent body (A1) which is capable of moving into the cooker body (G) and out of the cooker body (G). In this embodiment, preferably, the flavoring agent compartment (2), the flavor chamber (3) and the nebulizer unit are located at the flavoring agent body (A1). Here, when the flavoring agent body (A1) is moved out of the cooker body (G), a flavoring agent is added into the flavoring agent chamber (2) when necessary. According to this embodiment, the cooking device (P) comprises at least one slide (11) located in the cooker body (G), which enables the flavoring agent body (A1) to move therein, preferably by sliding. The cooking device (P) also comprises at least one switch (7) located on a side of the slide (11) away from the flavoring agent body (A1). When the flavoring agent body (A1) is moved within the slide (11) so as to be completely placed inside the cooker body (G), it contacts the switch (7). Thus, the placement of the flavoring agent body (A1) inside the cooker body (G) can be detected. Here, the cooking device (P) also comprises at least one connection socket (10) located on a side of the slide (11) away from the flavoring agent body (A1); and at least one holding element (not illustrated in the figures) located in the flavoring agent body (A1), which is placed in the connection socket (10) upon complete insertion of the flavoring agent body (A1) into the cooker body (G). The connection socket (10) is preferably in the form of a female clip, and the holding element is preferably in the form of a male clip. Thus, when the flavoring agent body (A1) is completely placed inside the cooker body (G), it settles into the connection socket (10), making it difficult for the flavoring agent body (A1) to displaced out of the cooker body (G). The cooking device (C) further comprises at least one flexible element (8) which exerts a force on the flavoring agent body (A1) such that it moves outward from the cooker body (G). Thanks to the flexible element (8), which is preferably a spring, for example, when the holding element is released from the connection socket (10), the flavoring agent body (A1) is allowed to move easily.

In another preferred embodiment of the invention, the flavoring agent body (A1) moves gradually relative to the cooker body (G). Here, a part of the flavoring agent body (A1) comes out of the cooking body (G) in a first stage, while a second part of the flavoring agent body (A1), which is longer than the said part, comes out of the cooker body (G) in a second stage. In order to provide this gradual movement, the cooking device (P) comprises at least one movement limiter (12) located in the cooker body (G) (preferably on the slide (11)) and at least one movement limiting channel (13) located in the flavoring agent body (A1). Here, the movement limiter (12) comprises at least one housing which communicates into the movement limiting channel (13); at least one pin (e.g. a metal ball) located in the housing; and at least one pushing element (e.g. a spring) which exerts a force on the pin to move the pin out of the housing. Here, by means of the pushing element which pushes the pin out of the housing, said pin is positioned such that a part thereof remains in the housing and another part thereof enters into the movement limiting channel (13). Here, as long as the pin remains in the movement limiting channel (13), the flavoring agent body (A1) can easily move to the first stage as long as the length of the said movement limiting channel. When the flavoring agent body (A1) comes to the first stage, said pin contacts the end of the movement limiting channel (13). Here, when a higher tensile force is applied to the flavoring agent body (A1), the force exerted by the pushing element on the pin is overcome, and the pin is allowed to move so as to be inserted completely into the slot. Thus, the movement limiting channel (13) is disengaged from the pin and the flavoring agent body (A1) continues its movement out of the cooker body (G) so as to reach the second stage.

In a further preferred embodiment of the invention, the flavoring agent body (A1) comprises at least one upper body (A2). The upper body (A2) can preferably be attached to the flavoring agent body (A1) and removed from the flavoring agent body (A1). Here, the flavoring agent compartment (2) and flavor chamber (3) are preferably located at the upper body (A2). Thus, the upper body (A2) can be removed to be cleaned, when necessary. In this embodiment, removal of the upper body (A2) from the flavoring agent body (A1) is preferably enabled by bringing the flavoring agent body (A1) into the second stage. Here, the flavor chamber (3) is preferably connected to the upper body (A2) with a magnetic connection. Therefore, when the upper body (A2) is removed from the flavoring agent body (A1), the flavor chamber (3) can also be separated from the upper body (A2). According to this embodiment, the flavor chamber (3) is sealed to the upper body (A2). Said sealing is preferably provided by a sealing element, such as a gasket. Here, the flavoring agent body (A1) comprises at least one alignment tab (19) and the upper body (A2) comprises at least one alignment slot (20) which is suitable for placement of the alignment tab (19). Here, when the upper body (A2) is to be attached to the flavoring agent body (A1), the alignment slots (20) are aligned with the alignment tabs (19). Thus, it is ensured that the upper body (A2) is correctly attached to the flavoring agent body (A1). Although the alignment tabs (19) and the alignment slots (20) are illustrated in figure 11 such that they are in different directions, there are alignment slots corresponding to the alignment tabs (19) shown in the figure, on the invisible rear surface of the upper body (A2). Similarly, just opposite the alignment tabs (19) shown in the figure, there are also alignment tabs (19) that align with the alignment slots (20) shown in the figure.

In another embodiment of the invention, the nebulizer unit comprises at least one pressurization unit (K) (e.g. a compressor); at least a second transmission line (N) for transmitting the air pressurized by the pressurization unit (K) to the flavor chamber (3); and at least one nozzle (4) for granulating the liquid flavoring agent in the flavor chamber (3) by means of the compressed air conveyed to the flavor chamber (3). Here, the nebulizer unit also comprises at least one upper compartment (3a) located at an upper part thereof, which is connected with the first transmission line (M); and at least one vacuum breaker (5) located in the nozzle (4) for creating vacuum in the upper compartment (3a). Here, when the compressed air reaching the flavor chamber (3) through the second transmission line (N) passes through the vacuum breaker (5), a vacuum is created in the upper compartment (3a). Thanks to this vacuum, the liquid flavoring agent drawn through the nozzle (4) is broken into particles so that it becomes a smaller granular structure. The flavoring agent that is broken down into its particles is sent into the cooking compartment (H) and/or out of the cooker body (G) via the first transmission line (M). In this embodiment, for example, after a flavoring process is completed, compressed air is sent into the flavor chamber (3) by means of the pressurization unit (K) such that any odor caused by the flavoring agent used in the flavor chamber (3) is prevented. In order to prevent said odor, preferably, twice as much air as the air used in the flavoring process is sent to the flavor chamber (3) after the flavoring agent is finished. Here, the cooking device (P) comprises at least a first sealing element (6a) (such as a gasket) which provides a sealing between the first transmission line (M) and the flavor chamber (3). The cooking device (P) also comprises at least a second sealing element (6b) (such as a gasket) which provides a sealing between the second transmission line (N) and the upper compartment (3a).

Yet in another preferred embodiment of the invention, the cooking device (P) comprises at least one deceleration mechanism which limits the movement of the flavoring agent body (A1) relative to the cooker body (G). The deceleration mechanism preferably comprises at least one rack (18) located in the cooker body (G) (for example, in the slide (11)); and at least one damper (17) located in the flavoring agent body (A1), which has at least one gear contacting said rack (18). The damper (17) is in a structure that limits the rotational movement of the gear therein (in other words, it absorbs at least a part of the rotational force applied to the gear). Here, while the flavoring agent body (A1) moves relative to the cooker body (G), the gear contacting the rack (18) rotates during this movement, and this rotational movement is limited by the damper (17). Thus, the movement of the flavoring agent body (A1) relative to the cooking body (G) is also limited.

In another preferred embodiment of the invention, the nebulizer unit comprises at least one ultrasonic wave generator. According to this embodiment, the ultrasonic wave generator sends ultrasonic waves to the liquid flavoring agent in the flavor chamber (3), so that the flavoring agent passes in a granular structure.

In a further preferred embodiment of the invention, the flavoring system (A) comprises at least one sensing unit which enables detection of an amount of the flavoring agent in the flavor chamber (3). Here, by means of the sensing unit, which preferably comprises a weight sensor and/or a distance sensor, it is ensured that the nebulizer unit operates only when there is a flavoring agent in the flavor chamber (3) and is stopped when there is no flavoring agent in the flavor chamber (3). The sensing unit also provides a warning to the user by detecting the amount of flavoring agent remained in the flavor chamber (3), for example, in cases where the flavoring agent cannot be converted to granular form. In this case, the user can repeat the flavoring process. According to an alternative embodiment, the flavoring system (A) comprises at least one density sensor for sensing the density of the flavoring agent contained in the flavor chamber (3) and/or the flavoring agent compartment (2). In this embodiment, operation of the nebulizer unit can be controlled according to the amount of density detected. For example, in the case of using a high- density flavoring agent, the pressurization unit (K) is operated in a high-powered manner. According to another alternative embodiment, the flavoring system (A) comprises at least one type sensor for detecting a type of the flavoring agent contained in the flavor chamber (3) and/or the flavoring agent compartment (2).

In another preferred embodiment of the invention, the flavoring agent compartment (2) is in the form of a reservoir. According to this embodiment, the liquid flavoring agent is filled directly into the flavoring agent compartment (2). In an alternative embodiment, the flavoring agent compartment (2) is in the form of a housing suitable for placing at least one capsule (1) in which the liquid flavoring agent is stored. According to this embodiment, when the capsule (1) is placed in the flavoring agent compartment (2), the flavoring agent in the capsule (1) is transmitted to the flavor chamber (3). The flavoring agent compartment (2) preferably comprises at least one piercing element (9). The piercing element (9) ensures that the capsule (1) placed in the flavoring agent compartment (2) is pierced and thus the flavoring agent contained in the capsule (1) is received. Said piercing element (9) is preferably in the form of a needle located in a base part of the flavoring agent compartment (2). According to an alternative embodiment, the piercing element (9) is in a structure that can be moved with a movement mechanism. Thus, after the capsule (1) is placed in the flavoring agent compartment (2), the piercing element (9) is moved to pierce the capsule (1).

In another preferred embodiment of the invention, the flavor chamber (3) is located under the flavoring agent compartment (2) so as to be connected with the flavoring agent compartment (2). According to this embodiment, when a flavoring agent is filled into the flavoring agent compartment (2) or when the capsule (1) is placed in the flavoring agent compartment (2), the flavoring agent in the flavoring agent compartment (2) passes into the flavor chamber (3) with the effect of gravity. Yet in an alternative embodiment, the flavoring system (A) comprises at least one conveying unit for conveying the flavoring agent contained in the flavoring agent compartment (2) to the flavor chamber (3). The conveying unit comprises at least one pump (such as a peristaltic pump).

In a further preferred embodiment of the invention, the cooking device (P) comprises at least one flue unit (B) which is connected with the first transmission line (M) on at least one side thereof, and at least another side of which communicates into the cooking compartment (H), wherein the flue unit (B) controls the connection between the first transmission line (M) and the cooking compartment (H). The flue unit (B) comprises at least one connecting member (16) for connecting the flue unit (B) to the cooker body (G); at least one flue driving element (14); and at least one movable part (15) moved by the flue driving element (14). The movable part (16) is connected with the first transmission line (M) on one side thereof. The movable part (16) has a first position in which it is connected to the cooking compartment (H) and a second position in which it is disconnected from the cooking compartment (H), wherein the movable part (16) can be moved between the positions by means of the flue driving element (14). Thus, for example, in the case of conveying the granulated flavoring agent to the cooking compartment (H), the flavoring agent is prevented from returning to the first transmission line (M) by the effect of the hot air in the cooking compartment (H). The flue unit (B) is also connected with at least one outlet line. Here, for example, a smoke/steam, which remains in the cooking compartment (H) after the cooking process is completed and may contain a granular flavoring agent, is sent out of the cooking compartment (H). Moreover, this process can be accelerated by components like fans or vacuum pumps. Therefore, after the cooking process is completed, odor is prevented from remaining in the cooking chamber (B) due to the flavoring agent. Here, the flue unit (B) also comprises at least one filtering element for filtering the air (such as smoke/steam) sent out of the cooking compartment (H). Thus, the substances that will give odor to the environment where the cooking device (P) is located are filtered by the said filtering element such that the bad odor is prevented from spreading into the environment.

In another preferred embodiment of the invention, the flavoring system (A) comprises at least one sensor which is preferably located in the first transmission line (M) for detecting an amount of flavoring agent passing through the first transmission line (M) in a unit of time. In this way, the amount of flavoring agent sent to the food product can be controlled. According to this embodiment, it can also be determined by the sensor whether there is an obstruction in the first transmission line (M). Therefore, when an obstruction is detected, the user is warned.

In another preferred embodiment of the invention, the cooking device (P) comprises at least one blowing element for increasing the rate of transmission of the flavoring agent granulated in the nebulizer unit into the cooking compartment (H) and/or out of the cooker body (G). By means of the blowing element preferably comprising at least one motorized fan, the transmission rate of the granulated flavoring agent is increased. Yet in an alternative embodiment, the cooking device (P) comprises at least one vacuum pump for increasing the rate of transmission of the flavoring agent granulated in the nebulizer unit into the cooking compartment (H) and/or out of the cooker body (G).

In a preferred embodiment of the invention, the cooking device (P) comprises at least one control panel (C) with at least one control element that allows at least one operating parameter to be controlled by the user. Here, parameters such as at what temperature and for what time the cooking device (P) will operate (for example, the beginning, middle or end of the cooking process), at what times and for how long the flavoring process is performed by the flavoring system (A) (for example, until the flavoring agent runs out or for a selected period of time) can be input via the control panel (C). This information is received by a control element, and accordingly, the operation of the cooking device (P) is controlled by the control element. According to this embodiment, the flavoring system (A) is accessible via the control panel (C).

In another preferred embodiment of the invention, the cooking device (P) comprises at least one outlet line, at least one side of which communicates into the outside of the cooker body (G), and at least another side of which is connected with the first transmission line (M) in order to transmit the flavoring agent granulated in the nebulizer unit out of said cooker body (G). The outlet line is preferably in the form of a pipe which communicates into the outside from the control panel (C).

In a further preferred embodiment of the invention, the flavoring system (A) comprises at least one sensor for detecting whether the upper body (A2) is connected to the flavoring agent body (A1). According to this embodiment, in case the upper body (A2) is not connected to the flavoring agent body (A1), the operation of the nebulizer unit is prevented even if the flavoring agent body (A1) is fully inserted into the cooker body (G). Thus, the components of the flavoring system (A) are prevented from being damaged.

In another preferred embodiment of the invention, the cooking device (P) comprises at least one cooking sensor for detecting the cooking level of the products in the cooking compartment (H). Said cooking sensor preferably comprises at least one camera. In this embodiment, for example, if the flavoring process is desired to be performed in a specific cooking level, this situation is detected by the cooking sensor and the flavoring process is carried out during this time.

In another preferred embodiment of the invention, the cooking device (P) comprises at least one control unit which controls operation of the flavoring system (A). The control unit preferably comprises at least one communication unit for communicating with different devices over a network. For example, thanks to the control unit in the structure of an loT (internet of things) device, the operation of the flavoring system (A) can be controlled remotely (for example, via a smart device). Here, for example, the type of food to be cooked can be selected via the smart device, so that the flavoring process can be provided at the appropriate time and dose for the selected food product.

In a further preferred embodiment of the invention, the cooking device (P) comprises at least one amount sensor for detecting an amount (such as weight and/or size) of the food product to be cooked. By means of the amount sensor preferably comprising a weight sensor, the product amount detected can be displayed to the user, for example, via a screen on the control panel (C) and/or a smart device of the user. Thus, flavoring agent is used in accordance with the amount of the food product.

Yet in another preferred embodiment of the invention, the cooking device (P) comprises at least one storage unit in which a plurality of capsules (1) are stored. According to this embodiment, the cooking device also comprises at least one transport system for transporting the capsules (1) stored in the storage unit to the flavoring agent compartment (2). Here, the capsules transported by the transport system are pierced with an automatic piercing member such that the flavoring agents therein are obtained. The used (empty) capsules (1) are preferably stored in an outlet chamber. In another preferred embodiment of the invention, the cooking device (P) comprises at least one cleaning function for cleaning the cooking compartment (H). Said cleaning function is enabled by operating the heaters of the cooking device (P) at high temperatures and/or sending hot steam to the cooking compartment (H). Thus, for example, the flavorings that adhere to the walls of the cooking compartment (H) are cleaned. Yet in an alternative embodiment, the cleaning function can also be enabled by sending negatively charged ions and/or ozone to the cooking compartment (H). These processes can be accomplished, for example, by adding negative ions and/or ozone to the air conveyed by the pressurization unit (K) via the second transmission line (N).

In a further preferred embodiment of the invention, the flavoring system (A) comprises a plurality of flavoring agent compartments (2). According to this embodiment, the same type of flavoring agents or different type of flavoring agents can be added to different flavoring agent compartments (2). Thus, for example, in cases where the flavoring agent in one flavoring agent compartment (2) is not sufficient, flavoring agents in other flavoring agent compartments (2) can be used or flavoring agents in different flavoring agent compartments (2) can be used by mixing. Still in an alternative embodiment, the flavoring process is carried out by firstly using the flavoring agent in one flavoring agent compartment (2), and after a certain period of time (for example, 2-5 minutes), the flavoring process is carried out by using the flavoring agent in another flavoring agent compartment (2). Here, the cleaning function can also be used between two different flavoring processes. Thus, it is prevented that the first flavoring process will adversely affect the second flavoring process.

In another preferred embodiment of the invention, the flavoring system (A) comprises at least one filtering system located in the first transmission line (M) and/or the nebulizer unit and/or the flue unit (B) and/or the second transmission line (N). In this embodiment, the filtering system allows the granular flavoring agent to pass, while preventing the passage of foreign substances. Said filtering system may comprise at least one of the filtering elements such as a perforated filter, a hepa-filter, filter containing coal (for example, activated charcoal), water filter, etc.

In a further preferred embodiment of the invention, the flavoring system (A) comprises at least one storage area connected with the first transmission line (M) for storing a remaining part of the flavoring agent if the flavoring agent is remained in the first transmission line (M) after the flavoring process is completed. The storage area is preferably connected to the first transmission line (M) via a Y connection. Depending on the amount of the food cooked, the flavoring process can be carried out without using all of the flavoring agent carried by the first transmission line (M). In this case, the flavoring agent remained in the first transmission line (M) is then transmitted to the storage area. Thus, the flavoring agent contained in the storage area can be reused when necessary.

According to the cooking device (P) of the present invention, the liquid flavoring agent transmitted to the flavor chamber (3) is granulated by the nebulizer unit, after which it is sent into the cooking compartment (H) and/or out of the cooker body (G). Thus, distribution of the flavoring agent on the product to be cooked is provided in an easy and practical way.