EP1646829A1 - Positioning device for a reference body - Google Patents
Positioning device for a reference bodyInfo
- Publication number
- EP1646829A1 EP1646829A1 EP04762418A EP04762418A EP1646829A1 EP 1646829 A1 EP1646829 A1 EP 1646829A1 EP 04762418 A EP04762418 A EP 04762418A EP 04762418 A EP04762418 A EP 04762418A EP 1646829 A1 EP1646829 A1 EP 1646829A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- positioning device
- reference body
- sensor
- webs
- frame
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000010411 cooking Methods 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000003780 insertion Methods 0.000 claims abstract description 20
- 230000037431 insertion Effects 0.000 claims abstract description 20
- 239000000919 ceramic Substances 0.000 claims description 7
- 239000002184 metal Substances 0.000 claims description 6
- 229920000049 Carbon (fiber) Polymers 0.000 claims description 2
- 239000004809 Teflon Substances 0.000 claims description 2
- 239000004917 carbon fiber Substances 0.000 claims description 2
- 239000004927 clay Substances 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims description 2
- 229910052573 porcelain Inorganic materials 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 229920006303 teflon fiber Polymers 0.000 claims description 2
- 238000011109 contamination Methods 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 235000003332 Ilex aquifolium Nutrition 0.000 description 1
- 241000209027 Ilex aquifolium Species 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
Definitions
- the present invention relates to a positioning device for positioning a reference body in a cooking appliance.
- reference bodies are often arranged in the cooking device in order to be able to use these reference bodies to determine corresponding measured values of the cooking process, which are then generalized and with the aid of which control of a cooking process is possible.
- the measured values of such reference bodies can be determined using a sensor or a cooking process sensor.
- the unpublished DE 103 09 485 deals with a method for controlling a cooking process in which the total energy required for cooking or regenerating a food item can be optimally adjusted.
- the climate in the cooking space can be regulated in particular as a function of the temperature behavior of the reference body, preferably taking into account a correlation to the temperature behavior of a type of food to be cooked, a quantity of food to be cooked, a weight of food to be cooked, a size of the food to be cooked and / or the pretreatment of a food to be cooked.
- a sensor is placed in or on the reference body, which is connected to a control and / or regulating unit of the cooking device.
- This sensor can be, for example, an E ⁇ X remote process sensor, which is known from DE 199 450 21 AI.
- Cooking devices in particular which are used in industrial kitchens, often contain rack racks or rack trolleys on which food can be cooked or regenerated on a plurality of shelf levels. It is obvious that corresponding measured values for controlling a cooking process cannot be determined individually for each individual item to be cooked, which is arranged on an insertion level of the rack.
- a reference body can therefore advantageously be arranged here within the cooking space of the cooking device, with which measured values can generally be determined within the cooking space, and with which correlations with the food to be cooked and the cooking process are possible. Since the measured values determined via the reference body should correspond as closely as possible to those measured values which the food items arranged on the insertion levels actually have, the reference body should be arranged as close as possible to the food items.
- the arrangement of the reference body within the cooking space must be user-friendly and safe. Especially if an additional sensor or process sensor is to be arranged together with the reference body within the cooking space in the vicinity of the food to be cooked, the user-friendliness and in particular the cable length of such a sensor or process process sensor must be taken into account so that the cable does not touch any food to be cooked. Unintentional contamination of the food when arranging the reference body should be avoided.
- sensor positioning devices are known from the prior art, which enable a sensor to be positioned, for example, with at least one degree of rotation and at least one degree of translation for insertion in food to be cooked, for example in gastronomy containers between a plurality of rails of a suspension ladder, by adjusting the height and thus assigning it a rail or a pair of rails is possible from two rails lying opposite one another at a height within a cooking space, in addition to a rotation and displacement of the sensor relative to said rail or said pair of rails, as described, for example, in the unpublished PCT / EP03-01491.
- a positioning device for positioning a reference body, via which measured values of a cooking process can be recorded, on a tray rack for a cooking device, which has a frame for holding at least one insertion column with a plurality of insertion levels, the positioning device via at least two webs is attached to the tray rack, which extend from a base frame or upper frame of the frame substantially vertically upwards or downwards.
- the positioning device has a section which runs essentially horizontally between the webs, in particular a bar-like or plate-like section.
- the positioning device is arranged approximately in the middle of the height of the rack.
- the positioning device has a recess, preferably in the middle between the webs, for receiving the reference body.
- the recess has a holding device for the reference body, such as clamps, cuffs, hanging devices, snap-in devices or the like.
- the positioning device has a sleeve which extends from the recess and preferably has an opening which in particular opens into the recess.
- the positioning device can be made of metal.
- the reference body is a tube made of ceramic, clay, porcelain, Teflon or carbon fiber, or the reference body comprises a granulate filled, in particular encapsulated, into the sleeve.
- the reference body is essentially completely surrounded by the sleeve, the opening of which extends laterally along the longitudinal direction.
- the sleeve has an opening at its bottom.
- the reference body is angled with respect to the webs, preferably at an angle of approximately 45 ° C.
- At least one sensor and / or a process sensor is arranged in and / or on the reference body, the sensor or process sensor being operatively connected to a control and / or regulating unit of the cooking device.
- At least one climate parameter comprising a temperature value within the cooking device, a temperature rise, a moisture content, a moisture rise and / or the like, can be detected via the sensor or the gas process sensor.
- the measured values of the reference body can be used to determine the dew point.
- the present invention is based on the surprising finding that the special arrangement of the positioning device according to the invention on a tray rack for a cooking device, an optimal arrangement of a reference body can be achieved, which is user-friendly and safe. In particular, unwanted contamination of the food to be cooked, which is arranged on the insertion levels of the rack, is avoided.
- the reference body is arranged with the positioning device according to the invention in close proximity to the food to be cooked.
- this arrangement is not so far within the rack that, for example, a cable to which a sensor or gas process sensor is connected would be too short and would therefore have to be pulled over or across the shelf levels, which undoubtedly leads to contamination of the food. Rather, the arrangement of the reference body according to the invention is possible in a simple manner on the tray rack and does not require excessive effort.
- the reference body can preferably simply be inserted into a recess in the positioning device, wherein a holding device, in particular in the form of a sleeve or clamps, can preferably be provided in order to secure the reference body in the positioning device.
- the reference body is particularly preferably a hollow ceramic tube which is surrounded by a metal sleeve belonging to the positioning device and which is at least partially opened laterally in its longitudinal direction. A closed metal sleeve would falsify the measured value, since first the metal and then the ceramic tube would be heated.
- the bottom of the metal sleeve is also particularly preferably provided with an opening, which is advantageous for the fall if the ceramic tube is to remain permanently on the rack. With this opening, cleaning in the cooking device by means of self-cleaning would be possible, since appropriate cleaning liquid could flow out of the bottom opening without any problems.
- a sensor and / or a gas process sensor is likewise preferably provided in and / or on the reference body.
- this sensor or process sensor can be inserted into the cavity.
- a gas process can be controlled in a simple manner by taking measured values from the reference body.
- the reference body can have a length of approximately 80 to approximately 120 mm, preferably approximately 100 mm, an outer diameter of approximately 10 to approximately 12 mm, preferably approximately 11 mm, and optionally an inner diameter of approximately 3 to approximately 5 mm, preferably approximately 4 mm.
- Figure 1 shows a perspective view of a tray rack on which a positioning device according to the invention is arranged
- FIG. 2 shows an enlarged section of the region designated by x of the tray rack shown in FIG. 1;
- Figure 3 shows a cross section through the tray rack of Figure 1 along the line A-A.
- Figure 1 shows a tray rack 1, which has a frame frame 2 from a grand frame 3, an upper frame 4 and connecting struts 5.
- Six insertion columns 6 are integrated within the frame 2, which are fastened to the connecting struts 5 and thus to the frame 2 by means of bars 7.
- Each insertion column 6 has a plurality of insertion levels 8, which are defined by a ring shape for receiving a plate or the like, not shown, with food to be cooked.
- the tray rack 1 is a tray rack trolley. However, a non-mobile rack can of course also be provided.
- the grand frame 3 has a handle 11 on its front 9 and its rear 10, which can be gripped when the tray rack 1 is moved. From the front 9 of the base frame 3, two webs 12 extend substantially vertically upwards. The webs 12 are arranged such that they essentially between two insertion columns len 6, run along the same. Of course, it is conceivable that the webs 12 not only extend vertically away from the base frame 3, but they can also initially be bent somewhat from the grand frame 3 into the tray frame 1, in order then to run even closer between the insertion columns 6. This leads to an even closer arrangement of a reference body on a food to be cooked, as explained below.
- the essentially vertical arrangement of the webs 12 shown in FIG. 1 is preferred.
- the webs 12 can also extend essentially vertically downwards from the upper frame 4.
- An inventive positioning device 13 for a reference body 15 is arranged between the two webs 12 at about half the height of the tray rack 1.
- This positioning device 13 comprises a beam 18 which extends essentially horizontally between the two webs 12 and a recess 14 which is preferably arranged in the center of the beam 18.
- the positioning device 13 also comprises a sleeve 19 which is open on one side and which surrounds a reference body 15, which can be embodied, for example, as a ceramic tube.
- the corresponding opening 20 of the sleeve 19 represents an extension of the recess 14 and, like the recess 14, enables the reference body 15 to be simply inserted.
- the reference body 15 is introduced by pushing it into the opening 20 and the recess 14 into the sleeve 19, as can be clearly seen in FIG.
- the reference body 15 is in turn hollow or tubular, so that a sensor 16 can be inserted into the corresponding cavity of the reference body 15, with which measured values of the reference body 15 can be determined.
- the reference body 15 is arranged very close to the insertion levels 8 which contain the food to be cooked (not shown), but without allowing contamination of the food to be cooked.
- the reference body 15 and the sensor 16 can be inserted into the positioning device 13 in a user-friendly and safe manner, a cable 17 of the sensor 16 also not being pulled over or through the insertion levels 8 got to.
- the webs 12 also serve as cable deflectors, since they prevent the cable from easily reaching the insertion levels 8.
- FIG. 3 shows a cross section through the tray rack 1 according to FIG. 1.
- the angled arrangement of the reference body 15 in relation to the webs 12 is shown particularly well here, preferably at an angle of approximately 45 ° C., which is an even better approximation of the reference body 15 the shelf levels 8 enables.
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE20311408U DE20311408U1 (en) | 2003-07-24 | 2003-07-24 | Reference body positioning device |
PCT/DE2004/001568 WO2005010440A1 (en) | 2003-07-24 | 2004-07-20 | Positioning device for a reference body |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1646829A1 true EP1646829A1 (en) | 2006-04-19 |
EP1646829B1 EP1646829B1 (en) | 2006-12-20 |
Family
ID=32520338
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP04762418A Active EP1646829B1 (en) | 2003-07-24 | 2004-07-20 | Positioning device for a reference body |
Country Status (5)
Country | Link |
---|---|
US (1) | US20060225295A1 (en) |
EP (1) | EP1646829B1 (en) |
JP (1) | JP4598769B2 (en) |
DE (2) | DE20311408U1 (en) |
WO (1) | WO2005010440A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102017121401A1 (en) | 2017-09-14 | 2019-03-14 | Rational Aktiengesellschaft | Loading and unloading station as well as loading and / or unloading a cooking appliance to determine the loading of the cooking chamber of the cooking appliance |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102010008484B4 (en) | 2010-02-18 | 2021-07-08 | Rational Ag | Cooking device mobile plate rack |
DE102013100776B4 (en) * | 2013-01-25 | 2020-07-23 | Rational Aktiengesellschaft | Tray rack |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2906124A (en) * | 1954-04-28 | 1959-09-29 | John L Chaney | Cooking thermometer support |
US4036995A (en) * | 1975-12-29 | 1977-07-19 | Food Automation Service Techniques, Inc. | Oven cooking monitor for uniformly cooking a plurality of food items requiring different cooking times |
US4104916A (en) * | 1976-09-07 | 1978-08-08 | Hofer Heinz P | Apparatus for temperature measurement |
US4580909A (en) * | 1985-06-14 | 1986-04-08 | Mcintosh Rickey G | Ancillary device for food preparation |
US4757184A (en) * | 1986-12-24 | 1988-07-12 | Swanson David L | Rack loaded, radiant heated, cantilevered deck oven and method |
DE3812020A1 (en) * | 1988-04-11 | 1989-10-26 | Interatom | Arrangement for non-contact temperature measurement |
US5193912A (en) * | 1991-11-18 | 1993-03-16 | Saunders Roger I | Probe for sensing and measuring temperature |
IT1268279B1 (en) * | 1994-07-29 | 1997-02-27 | Polin & C Spa Ing | COOKING OVEN, IN PARTICULAR FOR BREAD OR PASTRY PRODUCTS |
DE19945021C2 (en) * | 1999-09-20 | 2003-10-23 | Rational Ag | Method for controlling a cooking process and cooking process sensor device that can be used for this purpose |
AT409328B (en) * | 2000-05-30 | 2002-07-25 | Thermo Vision Entwicklungs Und | Food distribution system |
DE10138616B4 (en) * | 2001-08-13 | 2004-05-27 | Rational Ag | Warming hood with temperature display unit |
DE20113787U1 (en) * | 2001-08-21 | 2002-01-03 | Rational Ag | Tray rack with heat storage |
DE20202317U1 (en) * | 2002-02-14 | 2002-05-02 | Rational Ag | Sensorpositioniervorrichtung |
-
2003
- 2003-07-24 DE DE20311408U patent/DE20311408U1/en not_active Expired - Lifetime
-
2004
- 2004-07-20 JP JP2006520660A patent/JP4598769B2/en active Active
- 2004-07-20 US US10/565,568 patent/US20060225295A1/en not_active Abandoned
- 2004-07-20 DE DE502004002393T patent/DE502004002393D1/en active Active
- 2004-07-20 EP EP04762418A patent/EP1646829B1/en active Active
- 2004-07-20 WO PCT/DE2004/001568 patent/WO2005010440A1/en active IP Right Grant
Non-Patent Citations (1)
Title |
---|
See references of WO2005010440A1 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102017121401A1 (en) | 2017-09-14 | 2019-03-14 | Rational Aktiengesellschaft | Loading and unloading station as well as loading and / or unloading a cooking appliance to determine the loading of the cooking chamber of the cooking appliance |
Also Published As
Publication number | Publication date |
---|---|
EP1646829B1 (en) | 2006-12-20 |
WO2005010440A1 (en) | 2005-02-03 |
US20060225295A1 (en) | 2006-10-12 |
JP4598769B2 (en) | 2010-12-15 |
JP2006528760A (en) | 2006-12-21 |
DE502004002393D1 (en) | 2007-02-01 |
DE20311408U1 (en) | 2004-06-09 |
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