摘要:
The invention refers to a solenoid which comprises at least one armature supported in an armature space. The armature space is encircled by a coil carrying a number of windings which can be loaded with current. The magnetic field generated when loaded with current moves the armature against the pole core. In the armature a rebounding tappet is supported moving. Its tappet front facing the pole core projects, when not electrified, over the front of the armature.
摘要:
The invention relates to a cooking device with a cooking chamber, a heating device, a circulating system, an energy storage and extraction system and a measuring and regulating system connected to the heating device, the circulating system and the energy storage and extraction system.
摘要:
A nozzle of a valve includes a nozzle edge limiting a nozzle opening with a sealing surface that can be sealed or released by a nipple. Spaced apart from the nozzle edge at least one supporting surface for the nipple is provided on the nozzle. The supporting surface is spaced apart from the nozzle edge by a distance area.
摘要:
The invention concerns a cocking device for a bolt mechanism with a cocking slider (13, 14), which can be displaced, on a breech housing (2), between a rear uncocking position and a front cocking position, for the cocking and uncocking of a striker spring and a catch (21), located on the cocking slider (13, 14), which works together with a mating catch (23) to hold the cocking slider (13, 14) in the front cocking position. In order to attain an improved safety with respect to an unintended release of a shot, an uncocking mechanism (25, 29) for the automatic uncocking of the striker spring (48), when the magazine (5) has been removed, is correlated with the cocking slider (13, 14).
摘要:
A turbine vane of a gas turbine, especially a gas turbine aircraft engine, is disclosed. The turbine vane includes a vane base body with an outer surface forming a suction side and a pressure side, the outer surface of the vane base body being at least partially coated with a thermal barrier coating. The thermal barrier coating extends continuously or uninterruptedly at least largely over the suction side and largely over the pressure side of the surface of the vane base body, with the layer thickness of the thermal barrier coating being variable or adjustable.
摘要:
A heat exchanger for a cooking chamber extends around a ventilator fan of the cooking chamber and has a burner tube connected to one end of a first portion of the heat exchanger and has a reverse bend so a second portion extends parallel to the first portion in the opposite direction. The tube is mounted by the burner and the opposite end so that the reverse bends allows for compensation of thermal expansion in the tube during a heating process.
摘要:
A turbine vane of a gas turbine, especially a gas turbine aircraft engine, is disclosed. The turbine vane includes a vane base body with an outer surface forming a suction side and a pressure side, the outer surface of the vane base body being at least partially coated with a thermal barrier coating. The thermal barrier coating extends continuously or uninterruptedly at least largely over the suction side and largely over the pressure side of the surface of the vane base body, with the layer thickness of the thermal barrier coating being variable or adjustable.
摘要:
The invention refers to a solenoid which comprises at least one armature supported in an armature space. The armature space is encircled by a coil carrying a number of windings which can be loaded with current. The magnetic field generated when loaded with current moves the armature against the pole core. In the armature a rebounding tappet is supported moving. Its tappet front facing the pole core projects, when not electrified, over the front of the armature.
摘要:
A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature TA in the cooking product at the beginning of the cooking process at an initial time point tA as well as of a set temperature TE of the cooking product which must exist at the end of the cooking process at the end time tE; b) acquiring of a first temperature difference between the set temperature Tset and the first temperature TA; c) determination of at least one actual temperature Tactual in the cooking product at several times during the cooking process; d) acquiring of the time of turning tT as the time at which a second temperature difference between the set temperature Tset and the actual temperature Tactual reaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tT is reached.
摘要翻译:一种用于确定在烹饪过程中从一侧供应热量的至少一个烹饪产品的转动时间的方法包括:a)确定烹饪产品中的第一温度T A A < 在烹饪过程结束时必须存在的烹饪产品的初始时间点t A A以及烹饪产品的设定温度T E E开始烹饪过程 在结束时间t E E; b)获得所述设定温度设定值和所述第一温度T A A之间的第一温度差; c)在烹饪过程中多次确定烹饪产品中至少一个实际温度T 实际 SUB>; d)获取将设定温度T SUB>和实际温度T <实际 SUB>之间的第二温度差作为时间t T转换的时间, SUB>达到第一温差的一定比例; 以及e)当达到转动时间t T时输出信号。
摘要:
A cooking method for a cooking device with at least one cooking container, such as in the form of a pan or similar, which can be filled at least partly with a fluid cooking medium, especially water or milk, so that the cooking product can be cooked, especially boiled or poached in the cooking medium, including the following steps: selecting semi-automatic cooking or fully automatic cooking by an operator, selecting a cooking product and/or of a cooking process by an operator, automatically filling a first cooking container with a cooking medium in an amount determined as a function of the selected cooking product and/or selected cooking process, automatically heating the cooking medium in the first cooking container to a temperature determined as a function of the selected cooking product and/or the selected cooking process, automatically introducing the cooking product into the heated cooking medium, automatically cooking the cooking product in the heated cooking medium as a function of the selected cooking product and/or the selected cooking process, and automatically removing the cooked cooking product from the cooking medium.