DE102014102471A1 - Method for operating a cooking appliance and cooking appliance - Google Patents

Abstract

The invention relates to a method for operating a cooking appliance with a cooking zone having a plurality of cooking zones, in which the cooking product can be cooked in at least two different operating modes of the cooking appliance via at least two food processing devices, wherein the operating modes are selected from a hot air operation, in the food with hot air is acted upon, a steam operation, in the food is subjected to steam, a microwave operation, in the food to be cooked is charged with microwaves, and / or a combination operation, in the food to be cooked hot air, steam and / or microwaves is applied, and wherein the method The following steps include selecting at least one first cooking product to be cooked in the cooking chamber in a first operating mode with at least one first cooking setpoint and selecting at least one second cooking product to be cooked in the cooking chamber in a second operating mode with at least one second cooking setpoint or second operating mode with a third cooking target value in dependence on an input and / or a prioritization parameter, outputting an information about the setting, and at least temporarily cooking the first and second cooking product with the setting at the same time. The invention also relates to a cooking appliance for carrying out such a method.

Description

The present invention relates to a method for operating a cooking appliance with a cooking zone having a plurality of cooking zones, in which food can be cooked in at least two different operating modes of the cooking appliance via at least two food processing devices, wherein the operating modes are selected from a hot air operation, in the food Hot air is applied, a steam operation, in the food is acted upon with steam, a microwave operation, in the food to be cooked is applied with microwaves, and / or a combination operation in which food to be cooked with hot air, steam and / or microwaves is applied. Furthermore, the invention relates to a cooking appliance for carrying out such a method.

In the canteen kitchen, it is common to cook a variety of sometimes even different food items at least temporarily in the cooking chamber of a cooking appliance at the same time. Since the cooking appliance can only be set in one of its operating modes at a time, the number of cooking items to be cooked at the same time is basically limited.

In the DE 10 2011 056 837 A1 is described that, taking into account a correlation of different climate parameters and optionally a cooking time with each other, the number can be increased simultaneously in a cooking chamber with a certain climate garbar different food, without loss of cooking quality.

When taking into account the correlation of variables characteristic of a cooking, in particular comprising cooking space climate variables, when a deviation from a given cooking process due to eg a fault in the form of the opening of a cooking chamber door according to the non-prepublished DE 10 2013 106 706 a compensation is carried out in which setpoints are adapted to actual values. The cooking chamber dimensions are preferably the oven temperature, the humidity and the fan speed, which are not only correlated with each other, but also with the cooking time and the degree of cooking, in particular determined by the core temperature. The correlation of the cooking chamber sizes with the cooking time should be taken into account in particular by the fact that the cooking time can be selected as a prioritization parameter, that is to say in the case of the disturbance said compensation is carried out as quickly as possible. The core temperature can be taken into account by the fact that at the end of the cooking process, regardless of the disturbance, a target value of the same is achieved. The prioritization parameter can be determined not only by a cooking time but alternatively or cumulatively by a resource consumption, in particular energy consumption, water consumption and / or detergent consumption, pollution, smoke generation, cooking quality and / or food weight and / or caliber.

The EP 2 469 173 A2 discloses controlling a cooking process as a function of the specific heat input into food. A cooking process should then be terminated when the heat flux integral has reached a predetermined value.

The determination of an optimal time sequence of processes running in succession and / or at least partially in parallel can be carried out by optimizing the cooking quality, the energy consumption, the time duration or a weight loss in the sense of EP 1 989 978 A1 be performed. The C-value of each cooking product is taken into account.

A representation of cooking programs, preferably determined by cooking modes, cooking processes, cooking parameters and / or food, about program representatives in the form of virtual Bons, for example in an at least two-dimensional area in the form of a virtual Bonbrett with either a time axis and at least one position axis or at least two position axes , on a display device for simplifying the operability of a cooking appliance is from the EP 2 211 116 A1 known. Since conventional bons are usually used in digitized form in restaurant establishments, there is no need to retrain a kitchen staff and transmission errors are reduced by displaying a request of a restaurant guest on a display in a kitchen of the restaurant via a virtual receipt and also processing them immediately. A temporal arrangement of virtual tickets on the virtual Bonbrett by storing the Bons along a timeline and a spatial assignment of the virtual Bons to Garzonen by storing the Bons along position axes visualizes a functional sequence for a cooking appliance, each virtual Bon a code name and / or a has a graphical representation for a program.

The object of the invention is to develop the generic method such that the utilization of the cooking appliance is increased by mixed feed.

• • Auswählen zumindest eines ersten in dem Garraum in einer ersten Betriebsart zu garenden Garguts mit zumindest einem ersten Garsollwert und Auswählen zumindest eines zweiten in dem Garraum in einer zweiten Betriebsart zu garenden Garguts mit zumindest einem zweiten Garsollwert,
• • Einstellen der ersten oder zweiten Betriebsart mit einem dritten Garsollwert in Abhängigkeit einer Eingabe und/oder eines Priorisierungsparameters,
• • Ausgeben einer Information zu der Einstellung, und
• • zumindest zeitweises gleichzeitiges Garen des ersten und zweiten Garguts mit der Einstellung.

This object is achieved according to the invention by the following steps:

• Selecting at least one first cooking item to be cooked in the cooking chamber in a first operating mode with at least one first cooking setpoint and selecting at least one second cooking item to be cooked in the cooking chamber in a second operating mode with at least one second cooking setpoint,
• Setting the first or second operating mode with a third cooking setpoint as a function of an input and / or a prioritization parameter,
• • Output information about the setting, and
• • at least temporary simultaneous cooking of the first and second food with the setting.

It is preferred that each item to be cooked, preferably together with a cooking mode determining the associated operating mode and the associated cooking target value, is selected by inputting to an input device or selecting from a multiplicity of possible alternatives displayed on a display device via representatives, or reading from a readout device.

• • zumindest eine Garraumgröße, insbesondere eine Temperatur, eine Feuchte, eine Zirkulationsgeschwindigkeit, einen Druck und/oder eine Mikrowellenenergie in den Garraum,
• • eine Gardauer und/oder
• • einen Gargrad, insbesondere bestimmt durch die Kerntemperatur, den C-Wert, die Knusprigkeit und/oder die Bräunung,

vorzugsweise unter Rückgriff auf gespeicherte Daten und/oder Formeln, vorzugsweise als Funktion der Zeit. The invention also proposes that each cooking setpoint be determined via

• At least one cooking chamber size, in particular a temperature, a humidity, a circulation speed, a pressure and / or a microwave energy into the cooking space,
• • a cooking time and / or
• A degree of cooking, in particular determined by the core temperature, the C value, the crispiness and / or the tanning,

preferably using stored data and / or formulas, preferably as a function of time.

• • eine Gardauer,
• • einen Ressourcenverbrauch, insbesondere Energieverbrauch, Wasserverbrauch und/oder Reinigungsmittelverbrauch,
• • eine Verschmutzung
• • eine Rauchentstehung,
• • eine Garqualität,
• • eine Gargutempfindlichkeit,
• • einen Gargutwert und/oder
• • ein Gargutgewicht und/oder -kaliber, und/oder der Priorisierungsparameter in Abhängigkeit des ersten und/oder zweiten ausgewählten Garguts bestimmt, verändert und/oder eingegeben werden kann.

Furthermore, it can be provided according to the invention that the prioritization parameter is determined via

• • a cooking time,
• A resource consumption, in particular energy consumption, water consumption and / or detergent consumption,
• • pollution
• • smoke,
• • a cooking quality,
• • a food sensitivity,
• • a food value and / or
• • A Gargutgewicht and / or caliber, and / or the prioritization parameters depending on the first and / or second selected Garguts determined, changed and / or can be entered.

• • über die Abweichung des dritten Garsollwerts vom ersten und/oder zweiten Garsollwert bestimmt wird und/oder
• • eine Handlungsanweisung angibt, insbesondere zu einem Zubehör und/oder einer Zutat, und/oder
• • einen Warnhinweis angibt, insbesondere zu einer Abweichung des dritten Garsollwerts von dem ersten und/oder zweiten Garsollwert und/oder zu einer Wirkung der Abweichung auf den Garprozess für das erste und/oder zweite Gargut, und/oder

die Information einmalig und/oder auf Anfrage ausgegeben wird, und/oder die Information auf der Anzeigeeinrichtung, insbesondere über die Repräsentanten, angezeigt, wird. Preferred methods according to the invention are characterized in that the information

• • is determined by the deviation of the third cooking setpoint from the first and / or second cooking setpoint and / or
• • indicates an instruction to act, in particular to an accessory and / or an ingredient, and / or
• Indicates a warning, in particular a deviation of the third cooking target value from the first and / or second cooking target value and / or an effect of the deviation on the cooking process for the first and / or second cooking product, and / or

the information is output once and / or on request, and / or the information is displayed on the display device, in particular via the representatives.

Moreover, it is preferred that the warning indicates whether the cooking process of the first and / or second cooking product is changed by the setting, in particular with regard to the cooking time, the consumption of resources, the pollution, the smoke formation, the cooking quality and / or the product weight and / or caliber.

Furthermore, it can be provided according to the invention that in the case where the third cooking setpoint deviates from the first cooking setpoint, the representative of the first cooking item is highlighted by one, in particular optical, mark, and in the case where the third cooking setpoint is distinguished from the second Garsollwert deviates, the representative of the second food is highlighted by a, in particular optical, mark.

Furthermore, it is preferred that virtual tickets are displayed as representatives, which can preferably be stored for visualizing a function plan of the cooking appliance along a time axis and / or at least one position axis, in particular automatically or by an operator.

It can also be provided that the prioritization parameter is determined by accessing data stored in a storage device and / or by the first item to be cooked or by the virtual receipt, which is first filed by an operator along a time axis and / or at least one position axis.

The invention further proposes that the cooking automatically, in particular after elapse of a certain period of time after outputting the information, in particular in the case where the information is determined by the deviation of the third cooking setpoint from the first and / or second cooking setpoint, or after confirmation is started.

Finally, the invention also provides a cooking appliance with a cooking chamber having a plurality of cooking zones, at least two food processing devices, in particular comprising a heating device, a moisture supply device and / or a microwave feed device, a display device, an input device, a memory device and a control or regulating device, which is set up for carrying out a method according to the invention, supplied, wherein the display device and the input device comprise a touch screen.

The invention is therefore based on the surprising finding that also food items are then garbar simultaneously in a cooking chamber of a cooking appliance, in which only a single cooking space climate can be set, if these items in principle require different modes. Thus, for example, simultaneous steaming of rice and baking buns is no longer ruled out, although steaming requires high humidity and baking a dry heat. In accordance with the invention, a conversion of the operating mode is carried out for two items to be cooked, which are basically to be cooked in two different operating modes, for one of the two items to be cooked. To select the item to be cooked, the operating mode of which is converted, it is possible to fall back on a prioritization parameter such as, for example, the food sensitivity. In order to achieve an acceptable cooking quality despite a conversion of one of the two operating modes, it may be necessary under certain circumstances to change accessories or to carry out additional measures, which is why according to the invention corresponding information is output. Nevertheless, a conversion according to the invention will have an effect on a cooking process and a cooking result. Therefore, an adaptation of stored Garabläufen necessary, for example, by changing a cooking time, in particular depending on a C-value, such as from EP 2 499 173 A2 known.

According to the invention, it is particularly advantageous if each item to be cooked, in particular together with the associated operating mode and at least one associated cooking setpoint, such as the cooking space climate, is displayed on a touch screen of a cooking appliance via a virtual receipt. If there is a conversion of the mode for the purpose of simultaneous cooking with another food to cook in a different mode, this can be marked by changing the Bons, for example in its color, shape, symbols, flashing or the like. On the bons and instructions can be displayed as information to an operator.

For example, if a meal with steak and noodles is to be prepared as a lunch menu in sauce, this would basically require sequential processing in the cooking chamber of a cooking appliance, since noodles are cooked in sauce in a combination operation in which the temperature is first raised and then held and finally at Steaming at low temperature is finished, while steaks such as Roast beef steaks are cooked in hot air mode at high temperatures. For example, a cooking both food in hot air at high temperatures take place, which means a conversion of the mode for pasta in sauce. This can be visualized by changing the voucher for the pasta with sauce. To avoid loss of quality, it is possible to indicate on the converted or modified bon for pasta in sauce as information about how much the amount of water or sauce is to be increased. If you want to cook noodles in sauce and steaks in a combination mode, so it comes to a conversion of the mode for steaks and thus an optical change of the bons for steaks. In order not to affect the quality of the steaks, the use of a special accessory can be recommended via information on the steak-bon.

Further features and advantages of the invention will become apparent from the following description of an embodiment of the invention with reference to a schematic drawing. Showing:

1 virtual vouchers of two selected food items before an adaptation to each other, and

2 the virtual coupons of 1 after an adaptation to each other.

For example, cooking appliances in which food to be cooked with hot air, steam, or a combination of hot air and steam can be acted upon, as in SelfCookingCenter ^® by the applicant, are operated by utilizing a method of the invention with enhanced efficiency. In fact, the cooking space of such a cooking appliance has a multiplicity of cooking chamber zones in which, in principle, a large number of food items can be cooked, but all in the same climate. If now pork neck steaks and rice are to be cooked together in the cooking chamber, then on a touch screen of the cooking appliance the in 1a and 1b shown two virtual Bons 10 and 20 on. More specifically, the first bon is 10 removable, that pork neck steaks 11 basically in a hot air operation 12 with a cooking setpoint 13 of 210 ° C to cook while rice 21 according to the second receipt 20 basically in a steam operation 22 at a cooking setpoint 23 the boiling temperature in the oven is to be cooked. The bons 10 and 20 Thus it can be seen that one of the two modes is to be converted, if so because both food 11 . 21 to cook at the same time. Since the cooking quality of pork neck steaks depends to a greater extent on the operating mode of the cooking appliance, taking the cooking quality into account as a priority parameter suggested both food items 11 . 21 in the operating mode 12 with the cooking setpoint 13 of the first receipt 10 to cook. This leads to a conversion of the second receipt 20 as in 2 B is shown while the bon 10 remains unchanged, see 2a , More specifically, that is for rice 21 in the cooking appliance deposited cooking process changed so that instead of the steam operation 22 now the hot air operation 22' and instead of the boiling temperature 23 210 ° C as cooking setpoint 23 ' is set. In order to cook rice satisfactorily despite this setting, according to the invention an operator receives information in the form of two instructions 24 ' and 25 ' on the converted bon 20' displayed. More specifically, after that, rice is to be cooked in a container closed on a lid by increasing the amount of water used by 25%. For example, when rice is conventionally cooked in a Gastronorm container, with 1.8 to 2.5 parts of water per part of rice, the recommendation for conversion is 2.2 to 3 parts of water per one part of rice. Furthermore, there may be an adaptation of the cooking time depending on a specific during cooking course of the C value.

A comparison of 1b and 2 B can be seen that a conversion of the Bons 20 in the bon 20 ' by converting the steam operation 22 in the hot air operation 22 ' also optically marked, namely on the one hand by an enlargement of the Bons 20 ' compared to the bon 20 and by attaching a mark 26 ' , An operator is so informed immediately that cooking pork neck steaks 11 takes place in the commonly used manner, while the cooking of rice has been converted to take place simultaneously with the cooking of pork neck steaks.

The features of the invention disclosed in the preceding description, the claims and the drawings may be essential both individually and in any combination for the realization of the invention in its various embodiments.

LIST OF REFERENCE NUMBERS

10

virtual receipt

11

Gargutname

12

operating mode

13

Garsollwert

20, 20 '

virtual receipt

21, 21'

Gargutname

22, 22'

operating mode

23, 23 '

Garsollwert

24'

Handling instructions for an accessory

25'

Handling instruction for an ingredient

26'

mark

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 102011056837 A1 [0003]
• DE 102013106706 [0004]
• EP 2469173 A2 [0005]
• EP 1989978 A1 [0006]
• EP 2211116 A1 [0007]
• EP 499173 A2 [0020]

Claims (11)

Method for operating a cooking appliance having a cooking chamber having a plurality of cooking zones, in which cooking product can be cooked in at least two different operating modes of the cooking appliance via at least two food processing devices, wherein the operating modes are selected from a hot air operation in which food is heated Steam operation, in which food to be cooked is steamed, a microwave operation, in which food to be cooked is microwaved, and / or a combination operation, in which food is heated with hot air, steam and / or microwaves, and wherein the process comprises the following steps: Selecting at least one first in the cooking chamber in a first operating mode ( 12 ) to cook garguts ( 11 ) with at least a first cooking setpoint ( 13 ) and selecting at least one second in the cooking chamber in a second mode ( 22 ) to cook garguts ( 21 ) with at least one second cooking setpoint ( 23 ), • Setting the first or second operating mode ( 12 . 22' ) with a third cooking setpoint ( 13 . 23' ) depending on an input and / or a prioritization parameter, • outputting information ( 24' . 25' ) to the setting, and • at least temporarily simultaneous cooking of the first and second food ( 12 . 21' ) with the setting. A method according to claim 1, characterized in that each food ( 11 . 21 ), preferably together with a corresponding operating mode ( 12 . 22 ) and the at least one associated cooking setpoint ( 13 . 23 ) is selected by inputting to an input device or selecting from a plurality of possible alternatives that are displayed on a display device via representatives ( 10 . 20 ), or reading from a readout device. Method according to claim 1 or 2, characterized in that each cooking setpoint ( 13 . 23 . 23' ) is determined via • at least one cooking chamber size, in particular a temperature, a humidity, a circulation rate, a pressure and / or a microwave energy in the cooking space, • a cooking time and / or • a degree of cooking, in particular determined by the core temperature, the C value crispness and / or tanning, preferably using stored data and / or formulas, preferably as a function of time. Method according to one of the preceding claims, characterized in that the prioritization parameter is determined by • a cooking time, • a resource consumption, in particular energy consumption, water consumption and / or detergent consumption, • pollution • smoke generation, • a cooking quality, • a food sensitivity, • a Gargutwert and / or • a Gargutgewicht and / or caliber, and / or the prioritization parameters depending on the first and / or second selected Garguts determined, changed and / or can be entered. Method according to one of the preceding claims, characterized in that the information ( 24' . 25' ) Is determined via the deviation of the third cooking setpoint from the first and / or second cooking setpoint and / or • indicates an instruction, in particular for an accessory and / or an ingredient, and / or • indicates a warning, in particular to a deviation of the third Set cooking value of the first and / or second cooking setpoint and / or on an effect of the deviation on the cooking process for the first and / or second cooking product, and / or the information ( 24' . 25' ) is issued once and / or on request, and / or the information on the display device, in particular via the representatives ( 20' ), is shown. A method according to claim 5, characterized in that the warning indicates whether the cooking process of the first and / or second food is changed by the setting, in particular with regard to the cooking time, the consumption of resources, the pollution, the smoke, the cooking quality and / or the food weight and / or -caliber. Method according to one of the preceding claims, characterized in that in the case where the third cooking setpoint deviates from the first cooking setpoint, the representative of the first cooking item is highlighted by a, in particular optical, mark and in the case where the third one Cooking setpoint ( 13 . 23' ) from the second cooking setpoint ( 23 ), the representative of the second item to be cooked by a, in particular optical, mark ( 26' ) is highlighted. Method according to one of claims 2 to 7, characterized in that as representatives ( 10 . 20 . 20' ) virtual bons are displayed, which can be stored preferably for visualization of a function plan of the cooking appliance along a time axis and / or at least one position axis, in particular automatically or by an operator. Method according to one of the preceding claims, characterized in that the prioritization parameter is determined by accessing stored in a memory device data and / or by the first food or by the virtual Bon first by an operator along a time axis and / or at least one position axis is filed. Method according to one of the preceding claims, characterized in that the cooking automatically, in particular after elapse of a certain period of time after outputting the information ( 24' . 25' ), in particular in the case where the information is determined by the deviation of the third cooking setpoint ( 13 . 23' ) from the first and / or second cooking setpoint ( 23 ), or starts after confirmation. Cooking appliance having a cooking chamber having a plurality of cooking zones, at least two cooking appliance treatment devices, in particular comprising a heating device, a moisture supply device and / or a microwave feed device, a display device, an input device, a storage device and a control device, which is used to carry out a method according to one of the preceding claims, wherein the display device and the input device comprise a touch screen.

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