DE102007005501A1 - Food processing device i.e. cooking device, cleaning method, involves partially removing dirt, lime and/or corrosion on surface of interior of processing devices, and automatically determining parameter for cleaning process in time point - Google Patents

Abstract

The method involves partially removing dirt, lime and/or corrosion on an upper surface of an interior of food processing devices depending on a preset cleaning rate and rate of pollution. A cleaning process of the food processing devices is completed in a time point. The cleaning rate is determined by a characteristic parameter in another time point for operating the food processing devices. Another characteristic parameter for another cleaning process is automatically determined in the latter time point. An independent claim is also included for a food processing device comprising a heating device.

Description

The The present invention relates to a method for cleaning a Food processing apparatus comprising at least one partial removal of dirt, lime and / or corrosion of at least a surface of at least one interior of the food processing device and / or out of said interior, depending on a particular one Degree of purification, determined via a degree of contamination, Degree of calcification and / or degree of corrosion, and a food processing device to carry out this method.

Such a method is in principle in the WO 03/073002 discloses where there is a flap over which cleaning, rinsing and / or Entkalkertabs are inserted into a cooking chamber, is opened and closed depending on a degree of contamination of the cooking chamber. The degree of contamination is determined for this purpose via at least one turbidity sensor for detecting the turbidity of a cleaning liquor.

In the DE 10 2004 001 220 B3 It is described how a change from one process step to another process step of a cleaning process of a cooking appliance can be initiated via a detected degree of soiling of a circulating fluid during cleaning, a cooking chamber, a Abschökkästen, a wash liquor reservoir and / or a filter and / or a separation system.

in the It is thus known in the prior art to adapt a cleaning process to a temporally seen punctually detected Verschindungsgrad perform. This does not lead to satisfactory Cleaning process, especially because of a frequently unnecessary large consumption of resources, such as water, electricity and the chemistry used in a cleaning fluid or the like.

task The present invention is therefore the generic Process in such a way that the disadvantages overcome in the prior art. Especially should be a departure from separate cleaning programs that are point-by-point be adapted to a degree of purification, to a flexible. cost-effective and environmentally sound processes take place which ensures clean interiors in food handling equipment.

This object is achieved in that is determined by a first time t ₁ , at which a first cleaning process of the food processing device, to a second time t _{2 of} the operation of the food processing device of the same degree of cleaning over at least one characteristic for the operation of the first size , and at the second time t ₂ at least one characteristic of a second cleaning method second size is automatically determined.

there it is preferred that the first size is selected is made from the amount of dirt, lime and / or corrosion, the chemical Composition of dirt, lime and / or corrosion, and / or the nature of the action of the dirt, the lime and / or Corrosion on the surface, determined by the temperature and duration of exposure.

With the invention, it is further preferred that the first quantity be determined by the time between the first time t ₁ and the second time t ₂ , the mode (s) of the food processor during said time, the ratio between the on time of a heater of the food processor , in particular a hot air heater, and said time period, the ratio between the on time of a steam generator of the food processing device and said time period, the cooking process (s) during said time period and / or at least one temperature selected from the temperature in the interior space, the heating temperature of the heating device and or the temperature of a fluid to dissolve, dissolve and / or remove dirt, lime and / or corrosion during said period of time.

there embodiments of the invention are characterized that a temperature profile is determined by a plurality one level of cleaning is assigned to each of the values of the temperature is, where preferably the degree of purification by a polynomial Function of the temperature is set.

Prefers it is that to create the temperature profile each Temperature value, in particular for a certain turn-on time the heating device, preferably of one minute each, a certain number of cleaning points is assigned.

With the invention, it can again be provided that the cleaning points are summed from the first time t ₁ to the second time t ₂ for determining the degree of cleaning.

According to the invention, it can also be provided that the cleaning points are weighted, in particular at the second time t ₂ , with at least one factor, wherein the factor is determined from that which has elapsed since the first time t ₁ Time, the operating mode (s) performed since the first time t ₁ , the ratio between the on-time of the heater and the time elapsed since the first time t ₁ , the ratio between the on-time of the steam generator and the time elapsed since the first time t ₁ , the cooking method (s ₎ carried out since the first time t ₁ and / or a loading of the interior since the first time t ₁ , in particular determined by the type of food to be cooked in a cooking space and / or the amount of said food in the cooking space.

Furthermore, it can be provided that at the first time t _1, the number of cleaning points is zero.

In addition, it is proposed that the second time t _{2 is} determined by a threshold degree of purification, in particular by a threshold number of cleaning points.

According to the invention, provision may also be made for the second cleaning process to be initiated automatically or proposed to a user at the second time t ₂ , in particular via an indication on a display device.

It is also proposed with the invention that in the case where no second cleaning process at the second time t ₂ is started, from the second time t _2, the at least one characteristic first size and the at least one characteristic second variable, in particular regularly updated, be, preferably every minute.

It can be provided that at a third time t ₃ after the second time t _2, a third cleaning process, determined by at least a third size, preferably in the form of the then determined, updated second size, automatically initiated or proposed to a user, especially about an indication on the display device.

It is also proposed that at a fourth time t ₄ after the second time t ₂ , preferably also after the third time t ₃ , a fourth cleaning process, determined by at least a fourth size, preferably in the form of the then determined, updated second size automatically is initiated or the food processor is turned off.

Provided according to the invention may be that at the conclusion of the second time initiated second cleaning process or the third time initiated at the third clean-up procedure or at the fourth time initiated fourth cleaning process on the number of cleaning points Zero is set.

Further It is proposed that when carrying out a fifth cleaning procedure from the second time, wherein the fifth purification process of the second purification process differs, or from the third time, being the fifth Cleaning method differs from the third cleaning method, the cleaning points to the fifth cleaning process be adjusted.

Especially Preferably, the invention provides that by the second size is specified as follows: at least a timing, in particular determining a number of steps of the first, second, third, fourth or fifth Cleaning process, the duration of each step of the first, second, third, fourth or fifth purification method, the Time of starting the first, second, third, fourth or fifth cleaning method and / or the contact time of the Fluids, at least one specification for a mechanical cleaning, in particular determining the flow rate and / or the flow pressure of the fluid, in particular determined via at least one Punipeinrichtung and / or at least one blower device, and / or Type and / or amount of at least one abrasive component in the fluid, in particular in the form of granules, and / or at least a chemical specification, determining the composition and / or amount of the fluid and / or the abrasive component of the fluid, and / or at least one temperature specification, determining for the temperature in the interior of the heating temperature and / or the fluid temperature, preferably when circulating the Fluids or during a drying step.

With The invention also provides a food processing apparatus, in particular cooking appliance, with at least one heating device, at least one steam generator and / or injection device for generating steam, at least one display device, at least an input device, at least one memory device, at least a computing device and at least one sensing device for performing proposed a method of the invention.

there can be provided that the interior of a cooking chamber, a boiler of the steam generator and / or an extinguisher box includes.

• 1. Schmutzmenge;
• 2. Chemische Zusammensetzung der Schmutzmenge; und/oder
• 3. Temperatur, mit der der Schmutz auf eine ZU reinigende Oberfläche des Innenraums eingebrannt wird, und Zeitdauer, über die diese Einbrennung geschieht, was insbesondere bei fetthaltigem Schmutz von Relevanz ist, da eine Polymerisation von Fetten ab ungefähr 250°C deutlich ansteigt und zu einem filmartigen Belag führt, der hartnäckig haftet und nur schwer abgelöst werden kann.

Thus, for the first time, the invention combines different aspects of cleaning with one another in such a way that an intelligent cleaning method for a food processing device is provided, in which optimum utilization all resources to save costs and reduce environmental impact, while ensuring a satisfactory cleaning performance. On the one hand, recourse is made to the knowledge that the following first variables are decisive, for example, for the degree of soiling of an interior, that is to say the severity of its cleanability:

• 1. amount of dirt;
• 2. Chemical composition of the amount of dirt; and or
• 3. Temperature at which the dirt is baked onto a surface of the interior to be cleaned, and the time over which this burning takes place, which is particularly relevant in the case of greasy dirt, since polymerization of fats rises and rises sharply above about 250 ° C leads to a film-like coating that sticks stubbornly and is difficult to remove.

According to the invention now these first sizes individually or with each other be evaluated linked. around a so-called "dirt account" to determine that during the operation of a food processing device is continuously updated, namely by a summation from so-called "dirt spots", which are responsible for the respective Pollution degree are characteristic.

The first sizes can be easily transferred in the food processing device already existing sensors capture, for example, as follows:

1. amount of dirt

• - Operating time between two consecutive Cleaning process;
• - Ratio of the turn-on time of a heater and / or a steam generator to said operating time, which, for example also a statement about a load of a cooking chamber permits; and or
• - Selection of cooking methods, as between very polluting and weakly polluting cooking processes.

2. Chemical composition

- While the operating time carried out cooking processes.

3. Temperature and time

• - Temperature profiles.

The "Dirt account" can be summed up by Determine "dirt spots" over time, whereby a "dirt spot" is determined from the temperature, for example in the oven, more precisely the number of "dirt spots" as a polynomial function of the temperature can be represented. Every minute while the heater is on is, can be detected for this purpose, a temperature value and assigned to a certain number of "dirt spots".

• i) Zeit In Abhängigkeit vom "Schmutzkonto" kann beispielsweise die Anzahl an Spülschritten, eine Einwirkzeit eines Reinigungsmittels und dergleichen vorgegeben werden.
• ii) Temperatur Die Temperatur während eines Reinigungsverfahrens, also die Temperatur eines Reinigungsmittels, kann in Abhängigkeit von dem "Schmutzkonto" vorgegeben werden.
• iii) Mechanik Die Verteilung eines Reinigungsfluides innerhalb eines Garraums kann durch Erhöhung eines Fließdreckes, Änderung einer Drehzahl, Zuschaltung weiterer Verteilungswege und dergleichen in Abhängigkeit von dem "Schmutzkonto" vorgegeben werden.
• iv) Chemie Sowohl die chemische Zusammensetzung als auch die Menge an einem Reinigungsmittel, wie in Form einer unterschiedlichen Anzahl von Reinigungstabs, einem bestimmten Verhältnis zwischen Klarspüler und Reiniger, einer speziellen Zusammensetzung beispielsweise durch Zugabe von Enzymen bei proteinhaltigem Schmutz und dergleichen kann in Abhängigkeit von dem "Schmutzkonto" vorgegeben werden.

It is also essential to the invention that, after determining the "dirt account" of the cooking appliance, a cleaning process is put together by determining the following second quantities from the Sinner circle:

• i) Time Depending on the "dirty account", for example, the number of rinsing steps, a contact time of a cleaning agent and the like can be specified.
• ii) Temperature The temperature during a cleaning process, ie the temperature of a cleaning agent, can be specified as a function of the "dirty account".
• iii) Mechanics The distribution of a cleaning fluid within a cooking chamber can be predetermined by increasing a Fließdreckes, changing a speed, connection of other distribution channels and the like, depending on the "dirty account".
• iv) Chemistry Both the chemical composition and the amount of a cleaning agent, such as a different number of cleaning bars, a particular rinse aid / detergent ratio, a particular composition, for example, by adding enzymes to proteinaceous soil and the like, can vary depending on the type of cleaning agent "Dirt account" are given.

finds the compiled in dependence of the "dirt account" Cleaning process instead, so then the "dirt account" of the food processing equipment reset to zero. However, there is a possibility that a user has proposed said cleaning method gets, but changes second sizes of the same, which may have the consequence that after expiration of such manually changed cleaning procedure the "dirt account" not reset to zero. So it will also be during of performing a cleaning procedure, as it is set to the degree of cleaning of the cooking chamber.

In summary, it should therefore be noted that according to the invention for the first time a summation of "dirt spots" to a "dirt account" takes place in order to reach a certain who For the "dirt account" to carry out a cleaning process in which an optimization of all resources that are consumed in a cleaning process, takes place, while ensuring optimum cleaning performance.

Further Features and advantages of the invention will become apparent from the following Description in which one of a single figure existing Drawing an embodiment of the invention by way of example is explained. The figure shows an inventive Method underlying temperature profile.

As The figure is apparent according to the invention thereof assumed that a degree of pollution over "Dirt points" can represent, in turn from the temperature within, for example, a cooking space of a depend not shown cooking appliance. However, since the cleanability of a surface of the cooking chamber is not linear increases with the temperature, but rather the starting point for chemical reactions during pollution at about 250 ° is due to a polynomial relationship between the temperature and the "dirt spots". Furthermore it is assumed that a turn-on time of a heater of the cooking appliance of one minute at a certain temperature corresponds to a certain number of "dirt dots", z. B. become a temperature of 250 ° during heating of one minute assigned 1.4 "dirt spots".

To Termination of a cleaning process that causes the Number of "dirt dots" is reset to zero finds a regular summation of the "dirt dots" over the operating time of the cooking appliance instead, for example, each Minute, to be able to put together a cleaning process, These summed up "dirt dots" with another factor weighted to determine a so-called "dirt account" exactly.

This Factor is determined in particular during said Operating time cooking process, for example the factor 0.5 for steaming processes, 0.75 for Processes at medium temperature, which experience shows little Causing dirt, such as baking, finishing and the like, and 1 for polluting processes, such as in Fried and the like, can amount.

This Factor can still depend on a detected Loading amount of the cooking chamber can be improved with food. in which the amount of feed, for example, by the ratio the activation time of a heating device of the cooking appliance after charging can be determined with the food and said operating time.

Reached the so-calculated "dirty account" a threshold, for example 200 points, the cooking appliance gives a cleaning request out, especially on a display device of the cooking appliance. A user can then decide if he wants the cooking appliance would like to perform calculated cleaning procedures, want to change this procedure or one Clean at a later time would like to.

decides the user to carry out the calculated Cleaning process, so after the end of the same "dirt account" reset to zero.

change the user the calculated cleaning program, so finds indeed one Reduction of the "dirt account" instead. however, depending on the change, not have to be zero. For example, it can only be a reduction of 75 points.

decides the user for, at the given time none To carry out cleaning, it becomes a later one Time again for this later date optimized cleaning proposed. For this later At the moment, for example, he only has the opportunity to do so to start or change calculated cleaning procedures.

One Cleaning method calculated according to the invention represents an optimization on the one hand with regard to the necessary Resources such as water, electricity and chemicals, and on the other hand, the needed Cleaning performance by preferably all parameters to be determined by the Sinner circle.

Instead of the detection of a pure contamination of a cooking appliance can also detect a calcification, for example, within the boiler of a steam generator, or corrosion take place, what to determine "calcification points" or "corrosion points" leads. When detecting "corrosion spots" it is For example, it is important to do with which salinity cooking process and in the cleaning process, special rinsing and drying steps of importance. Also conceivable according to the invention Detection of "cleaning points" resulting from "dirt spots", Put together "calcification points" and / or "corrosion points" and putting together one for a peel, Dissolving and removing dirt, lime and / or corrosion enable optimized cleaning process.

The in the above description, in the claims as well features of the invention disclosed in the drawing both individually and in any combination for the realization of the invention in its various embodiments be essential.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• WO 03/073002 [0002]
• - DE 102004001220 B3 [0003]

Claims (18)

A method for cleaning a food processing apparatus, comprising at least partially removing dirt, lime and / or corrosion from at least one surface of at least one interior of the food processing apparatus and / or said interior, depending on a particular degree of purification, determined by a degree of soiling, degree of calcification, and or degree of corrosion, characterized in that from a first time t ₁ , at which a first cleaning process of the food processing apparatus is completed, to a second time t _{2 of} the operation of the food processing apparatus, the degree of purification of the same over at least one characteristic for the operation first size is determined , and at the second time t ₂ at least one characteristic of a second cleaning method second size is automatically determined. Method according to claim 2, characterized in that that the first size selected will be out the amount of dirt, lime and / or corrosion, of the chemical composition of dirt, lime and / or of the Corrosion, and / or the type of action of the dirt, the Lime and / or corrosion on the surface, determined by temperature and duration of action. A method according to claim 1 or 2, characterized in that the first quantity is determined by the time period between the first time t ₁ and the second time t ₂ , the mode (s) of the food processing apparatus during said time period, the ratio between the on-time of a heater of the food processor, in particular a hot air heater, and said time period, the ratio between the on time of a steam generator of the food processor and said period, the cooking process (s) during said period and / or at least one temperature selected from the temperature in the interior, the heating temperature of the Heating means and / or the temperature of a fluid for detaching, dissolving and / or removing dirt, lime and / or corrosion during said period of time. Method according to claim 3, characterized that a temperature profile is determined by a plurality one level of cleaning is assigned to each of the values of the temperature is, where preferably the degree of purification by a polynomial Function of the temperature is set. Method according to claim 4, characterized in that that for generating the temperature profile each temperature value, especially for a certain turn-on time of the heater, preferably one minute each, a certain number of Is assigned to cleaning points. A method according to claim 5, characterized in that the cleaning points from the first time t ₁ to the second time t ₂ are added up to determine the degree of purification. Method according to claim 5 or 6, characterized in that the cleaning points are weighted, in particular at the second time t ₂ , with at least one factor, the factor being determined from the time elapsed since the first time t ₁ , which has been from the first time t ₁ , the ratio between the turn-on time of the heater and the time elapsed since the first time t ₁ , the ratio between the turn-on time of the steam generator and the time elapsed since the first time t ₁ , that since the first time Time t ₁ performed cooking process and / or a loading of the interior since the first time t ₁ , in particular determined by the nature of a food in a cooking chamber and / or the amount of said food in the cooking chamber. Method according to one of Claims 5 to 7, characterized in that the number of cleaning points is zero at the first time t ₁ . Method according to one of the preceding claims, characterized in that the second time t _{2 is} determined by a threshold degree of purification, in particular by a threshold number of cleaning points. Method according to one of the preceding claims, characterized in that at the second time point 1 _2, the second cleaning process is automatically initiated or proposed to a user, in particular via an indication on a display device. Method according to one of the preceding claims, characterized in that in the case in which no second cleaning process at the second time t _{2 is} started, from the second time t _2, the at least one characteristic first size and the at least one characteristic second size, in particular regularly , be updated, preferably every minute. A method according to claim 11, characterized in that at a third time t ₃ after the second time t _2, a third cleaning process, determined by at least a third size, preferably in the form of the then determined, updated second size, automatically initiated or proposed to a user , in particular via an indication on the display device. A method according to claim 11 or 12, characterized in that at a fourth time t ₄ after the second time t ₂ , preferably also after the third time t ₃ , a fourth cleaning process, determined by at least a fourth size, preferably in the form of then determined , updated second size, automatically initiated or the food handler is turned off. Method according to one of claims 5 to 13, characterized in that with completion of the second time initiated second cleaning method or of the third cleaning process initiated at the third time or the fourth cleaning process initiated at the fourth time the number of cleaning points is set to zero. Method according to one of claims 5 to 14, characterized in that when performing a fifth cleaning procedure from the second time, wherein the fifth purification process of the second purification process differs, or from the third time, taking the fifth cleaning process from the third cleaning method, the cleaning points adapted to the fifth purification method. Method according to one of the preceding claims, characterized in that by the second size the following is specified: at least a timing, in particular determining a number of steps of the first, second, third, fourth or fifth purification method, the Duration of each step of the first, second, third, fourth or fifth cleaning method, the time of starting the first, second, third, fourth or fifth purification process and / or the exposure time of the fluid, at least one requirement for a mechanical cleaning, especially for the flow rate and / or the flow pressure of the Fluids, in particular determined by at least one pumping device and / or at least one blower device, and / or type and / or Amount of at least one abrasive component in the fluid, in particular in the form of granules, and / or at least one chemical specification, determining the composition and / or Amount of the fluid and / or the abrasive component of the fluid, and / or at least one temperature specification, which determines the temperature in the interior of the heating temperature and / or the Fluid temperature, preferably during circulation of the fluid or during a drying step. Food processing device, in particular Cooking appliance, with at least one heating device, at least a steam generator and / or injection device for generating steam, at least one display device, at least one input device, at least one memory device, at least one computing device and at least one sensing device for performing A method according to any one of the preceding claims. Food processing device according to claim 17, characterized in that the interior of a cooking space, a boiler of the steam generator and / or an extinguisher box includes.