Method for operating a commercial cooking device and such a cooking device
Disclosed are systems and methods that optimize electrical component compartment cooling in a cooking device, such as a combi-steamer. The systems and methods according to the present disclosure provide supplemental air movement devices, such as fans, in the electrical component compartment and, optionally, in the mechanical compartment. These supplemental air movement devices allow reducing the energy consumption of cooking ovens such as combi-steamers by reducing the effort required by a main cooling fan to cool the electrical compartment. Reducing the effort required by the main cooling fan to cool the electrical compartment also reduces or avoids the cooling effect that over-use of the main cooling fan has on the cooking chamber. Also, temperature fluctuations in the electrical compartment are reduced which can also prolong the effective life of the electrical components, again reducing operating and repair costs for the cooking device.
1. A commercial cooking device comprising:
a housing in which a cooking space is arranged;
an air inlet opening to the outside of the cooking device;
a main cooling fan, which is arranged in the housing next to the air inlet opening;
a first space that is directly acted upon by the main cooling fan to provide a main air flow;
a second space connected to the first space that is not directly acted upon by the main cooling fan, and in which electrical components to be cooled are arranged; and
a pivotable flap disposed between the first space and the second space, wherein the pivotable flap is pivotable into a position in which it extends into the main air flow, wherein the pivotable flap directs at least a part of the main air flow into the second space, and wherein a movement of the pivotable flap is motor-driven and is dependent on whether the electrical components provided in the second space require a cooling because they are in operation.
2. The cooking device according to claim 1 , further comprising an additional fan for supplying cooling air to a mechanical space having a mechanical component.
3. The cooking device according to claim 1 , further comprising at least one temperature probe, which is arranged in the housing.
4. A commercial cooking device comprising:
a housing in which a cooking space is arranged;
an air inlet opening to the outside of the cooking device;
a main cooling fan, which is arranged in the housing next to the air inlet opening;
a first space that is directly acted upon by the main cooling fan to provide a main air flow;
a second space connected to the first space that is not directly acted upon by the main cooling fan, and in which electrical components to be cooled are arranged;
a pivotable flap disposed between the first space and the second space, wherein the pivotable flap is pivotable into a position in which it extends into the main air flow, wherein the pivotable flap directs at least a part of the main air flow into the second space; and
at least one temperature probe, which is arranged in the housing, wherein a movement of the pivotable flap is motor-driven and is dependent on whether the electrical components provided in the second space require a cooling, wherein as a control variable for this, a temperature value is employed that is determined by means of the temperature probe.