EP1253382A1 - Cooking method and apparatus with automatic recognition of cooking stuff - Google Patents
Cooking method and apparatus with automatic recognition of cooking stuff Download PDFInfo
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- EP1253382A1 EP1253382A1 EP02009510A EP02009510A EP1253382A1 EP 1253382 A1 EP1253382 A1 EP 1253382A1 EP 02009510 A EP02009510 A EP 02009510A EP 02009510 A EP02009510 A EP 02009510A EP 1253382 A1 EP1253382 A1 EP 1253382A1
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- Prior art keywords
- food
- cooking
- size
- cooked
- cell
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- 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
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- 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
- F24C15/00—Details
- F24C15/10—Tops, e.g. hot plates; Rings
- F24C15/102—Tops, e.g. hot plates; Rings electrically heated
- F24C15/105—Constructive details concerning the regulation of the temperature
Definitions
- the invention relates to a cooking method, in particular for cooking, grilling, roasting, deep-frying and / or steaming, in which food to be cooked on or in a food support with a cooking surface, which have a multiplicity of cell-like sections which can each be heated by at least one heating element comprises, arranged and under control and / or regulation at least one of the heating elements is cooked; and a cooking device with a cooking surface of a food support, the one Comprises a plurality of cell-like sections, each cell-like section at least has a heating element which is connected to a control and / or regulating device for Implementation of a cooking method according to the invention.
- Cooking devices are known in which at least one sensor can be inserted into a food to be cooked is, specific sizes of food to be cooked from recorded measured values or their temporal Course for cooking process control or regulation can be determined, in particular by different Initiate phases of a cooking process.
- a cooking process sensor is known from DE 299 23 215 U1, which is at least partially, namely with its spit-like tip, can be inserted into a food to be cooked, the tip being several spatially separated sensors for recording temperature and / or humidity values may include. About the time course of the recorded temperature or humidity values specific food and / or cooking appliance sizes can then be determined, which in turn can be used for cooking process control.
- a cooking process probe to be inserted into the food is primarily for cooking devices, which are designed as combi devices, i.e. work with hot air and / or steam, advantageous, especially when it comes to the preparation of scrambled dishes such as rice pudding, or scrambled eggs, or goulash, when it is first cooked, searing meat takes place and then liquid is added for steaming, but with disadvantages is afflicted to insert a cooking process sensor in the food.
- Cooking process sensors can only be inserted into food, which is essentially one have a firm consistency, they have a disruptive effect, for example, when stirring and enable only a very selective determination of the condition of the food.
- DE 197 18 399 A1 discloses a cooking device with a measuring device for recording of at least one cooking condition variable, the value of which changes in the course of a cooking process, a cooking process depending on the size of the cooking state and / or a derivative to manage them according to time. In particular, depending on the determined derivative values determines the point in time at which a phase change of a cooking process is to be initiated is.
- the control for example a heating device in a cooking device, for grilling via a
- the size of the cooking state and / or its derivation has the disadvantage, among other things, that when Grilling usually does not cover the entire heated cooking surface with food and is therefore part of it the energy applied is not used during the cooking process.
- the heating of the entire cooking surface when grilling meat to ensure that juice that comes from the Meat emerges, is heated so much that it partially evaporates, while others, essentially Burn solid parts of the meat onto the cooking surface or burn into it.
- WO 85/05528 a generic cooking device with a grill surface is known, which by arranging a large number of individually controllable via a microprocessor Heating elements is divided into a variety of segments and thus to perform one generic method is suitable.
- Target values can be entered via an input unit for temperature, volume cooking time and the like are entered into a microprocessor, in which a comparison with corresponding, recorded actual values then takes place in order to determine the to be able to selectively control individual heating elements.
- a disadvantage of this cooking device is, however, that a user enters target values for a feed undifferentiated, so that a unwanted, area-wise evaporation of liquid, area-wise burning of solid substances and the like is still inevitable.
- a microwave oven is known from US Pat. No. 6,172,348 B1 in which the microwave radiation is controlled as a function of a detected physical amount of food to be cooked, which can be determined by the shape, weight and / or temperature of the food, the food to be rotated to record said physical quantity in the cooking space must become.
- a microwave oven is also known from US Pat. No. 5,478,987, in which an assignment of Food to be cooked in one of two groups depending on the output value of an alcohol sensor, a gas sensor, as well as photo sensors to detect the shape of a on a turntable stored vessel takes place.
- WO 95/16334 discloses a cooking method in which temperature signals from a sub-area a cooking zone can be detected, and from this a determination of the temperature and thermal load of the entire cooking zone is determined in order to supply energy to the Control the cooking zone. Determining the temperature of the entire cooking zone from one However, sub-area is fraught with large errors, especially when the distance between the heat source and the cooking zone is large.
- the object of the present invention is therefore the generic cooking method and Generic cooking device to evolve such that the disadvantages of the prior art be overcome.
- the object of the cooking process is achieved according to the invention in that the Covering the cell-like sections with food to be cooked is automatically recognized by detection at least the resistors, in particular internal resistors, the heating elements and / or the temperature of the cell-like sections, and depending on the detected food cover of the cell-like sections the cooking process is carried out.
- At least a first food size such as surface temperature, thermal conductivity, the energy input, the moisture content, the surface quality, the contour, the Volume, density, browning, crusting, consistency, weight and / or the type of food to be cooked, at least one derivation of the first size of food to be cooked according to the time of each cell-like section, the load and / or optical characteristics is determined or will.
- a cooking process sensor which is preferably is at least partially insertable into the food to be cooked, at least a second size of food to be cooked, in particular the core temperature, the density, the type of food, the degree of ripeness, the pH value, the pasteurization factor, the consistency, the juiciness, the smell, the taste, the quality, the browning, the crust formation, the degree of protein swelling, the vitamin breakdown, the development of carcinogenic substances, hygiene and / or thermal conductivity, and / or at least a time derivative of the second size of food to be cooked over time is or will be determined.
- the cooking process in particular via the heating elements individual cell-like sections or groups thereof, depending on the first Size of the food to be cooked, the derivation of the first size of the food to be cooked, the size of the food to be cooked and / or the Derivation of the second food size is controlled and / or regulated.
- cell-like at least partially covered by a food Section can be grouped together.
- the first size of the food to be cooked, the derivation of the first food size, the second food size and / or the derivation of the second food size with at least one stored third food size and / or at least one entered fourth food size is or are compared, and depending on the result of the comparison, the cooking process is carried out.
- the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size in particular as Function of the time when a third food size is or are saved.
- the fourth size of food is entered by a user and is saved, especially as a function of time.
- the invention also proposes that at least one instruction be sent to a user as a function of at least one detected resistance of a detected temperature and / or a certain first, second, third and / or fourth size of food to be guided of the cooking process is issued.
- the object relating to the cooking appliance is achieved by at least one device for determination the resistors, in particular internal resistances, the heating elements and / or at least one temperature sensor per cell-like section in operative connection with the Control and / or regulating device.
- Another object of the invention is achieved by a weight sensor and / or an optical detection unit for each cell-like section in operative connection with the Control and / or regulating device.
- the invention can also be characterized by an at least partially thermal Isolation of the individual cell-like sections from one another.
- Embodiments according to the invention can be characterized in that the control and / or Control device in operative connection with at least one cooking process sensor can be at least partially inserted into a food to be cooked, a storage unit, an input unit, a display unit and / or an output unit, in particular for self-learning To control and / or regulate the cooking process.
- the food support can be tilted.
- the food support by means of a lid is preferably airtight, closable.
- the invention is therefore based on the surprising finding that food is automatically cooked recognizable on a cooking surface and the energy supply to this food depends on the detected one
- the type of food and the item to be cooked can be regulated, so that, for example, when grilling meat only pieces of meat are heated while the rest of the cooking surface remains essentially cold, so that evaporation of juice emerging from the pieces of meat and burning in falling solid particles on the cooking surface is substantially avoided.
- FIG. 1 shows a perspective view of part of a cooking device 1 according to the invention with an intelligent Cooking surface 100 which enables cooking according to the method according to the invention.
- the cooking device 1 comprises a food support 10 with a cooking surface 100, which in turn is divided into individual cell-like sections or cells 101 to 114.
- the division of the cooking surface 100 is achieved in that each cell 101 to 114 in thermal Contact is made with a heating element 2, while the cooking surface 100 per se forms a closed surface.
- the heating elements 2 are essentially in direct contact with the cooking surface 100 arranged on the underside thereof.
- Each cell also shows 101 to 114 a weight sensor 3 and an optical detection unit 4, consisting of a source for the emission of electromagnetic radiation and a detector for detection of radiation scattered and / or reflected by the food.
- each cell 101 to 114 comprises corresponding elements.
- alternative embodiment can be provided that the cells mechanically are separated from each other, even isolated from each other, for example for weight determination to allow separate for each cell.
- a food 6 in the form of a steak, at least in which partially a cooking process sensor 5 is inserted.
- the cooking process sensor 5, the optical detection units 4, the weight sensors 3, the heating elements 2 and a device, not shown, for determining the (internal) resistances of the heating elements 2, preferably all cells 101 to 114, are not shown Control and / or regulating unit connected.
- This control and / or regulating unit is again with a storage unit (not shown), an input unit (not shown) and an output unit (not shown).
- the preparation of food to be cooked is also in Mixing dishes such as rice pudding or omelets are possible.
- Mixing dishes such as rice pudding or omelets are possible.
- the liquid ingredients in the food support 10 which is through a side Border is limited. This leads to a comprehensive coverage the cooking surface 100 with the food.
- This covering is, for example, about the resistors of the heating elements 2, the weight sensors 3 and the optical detection units 4 determined at the beginning of the heating of cells 101 to 114. Similar to that described above Procedures when grilling steaks will then include specific food sizes, including the type of food to be cooked.
- the tax and Control unit can be prevented that there is a burning of food in some areas comes. Because significant in an area where there is a risk of burning or is already taking place the heat transfer into the food changes, which among other things changes of the resistance of the heating element or elements 2 concerned and in a change in the Weight sensors 3 detected weight due to the locally different moisture content reflects the food to be cooked, the heating can be locally reduced and / or via the Output unit the request to be issued to the user to stir the food or remove.
- the change in heat transfer can also be changed Change in a temperature profile recorded via a temperature sensor, not shown determine for each cell.
- Entered food sizes are preferred, especially as a function of time stored in the storage unit.
- the control unit and / or control unit recognizes tendencies with currently determined sizes of food, such as B. the burning of food to be cooked, and early countermeasures Cooking process through, or gives appropriate instructions to the User.
- the cooking device 1 according to the invention is thus self-learning.
- a cooking method and one using this cooking method become the first Cooking device provided that a satisfactory cooking result through intelligent control individual cells into which the cooking surface is divided, including comparison of current ones Sizes of food to be cooked with saved food sizes ensure additional energy savings reached and contamination of the cooking surface is reduced.
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Abstract
Description
Die Erfindung betrifft ein Garverfahren, insbesondere zum Kochen, Grillen, Braten, Frittieren und/oder Dünsten, bei welchem Gargut auf oder in einem Gargutträger mit einer Garfläche, die eine Vielzahl von jeweils über zumindest ein Heizelement beheizbaren zellenartigen Abschnitte umfaßt, angeordnet und unter Steuerung und/oder Regelung zumindest eines der Heizelemente gegart wird; und ein Gargerät mit einer Garfläche eines Gargutträgers, die eine Vielzahl von zellenartigen Abschnitten umfaßt, wobei jeder zellenartige Abschnitt zumindest ein Heizelement aufweist, das mit einer Steuer- und/oder Regeleinrichtung verbunden ist, zur Durchführung eines erfindungsgemäßen Garverfahrens.The invention relates to a cooking method, in particular for cooking, grilling, roasting, deep-frying and / or steaming, in which food to be cooked on or in a food support with a cooking surface, which have a multiplicity of cell-like sections which can each be heated by at least one heating element comprises, arranged and under control and / or regulation at least one of the heating elements is cooked; and a cooking device with a cooking surface of a food support, the one Comprises a plurality of cell-like sections, each cell-like section at least has a heating element which is connected to a control and / or regulating device for Implementation of a cooking method according to the invention.
Es sind Gargeräte bekannt, bei denen über zumindest einen Sensor, der in ein Gargut einsteckbar ist, spezifische Gargutgrößen aus aufgenommenen Meßwerten bzw. deren zeitlichem Verlauf zur Garprozeßsteuerung bzw. -regelung bestimmt werden, insbesondere um verschiedene Phasen eines Garprozeßverlaufs einzuleiten.Cooking devices are known in which at least one sensor can be inserted into a food to be cooked is, specific sizes of food to be cooked from recorded measured values or their temporal Course for cooking process control or regulation can be determined, in particular by different Initiate phases of a cooking process.
So ist aus der DE 299 23 215 U1 ein Garprozeßfühler bekannt, der zumindest teilweise, nämlich mit seiner spießartigen Spitze, in ein Gargut einsteckbar ist, wobei die Spitze mehrere räumlich getrennt angeordnete Sensoren zur Aufnahme von Temperatur- und/oder Feuchtewerten umfassen kann. Über den zeitlichen Verlauf der erfaßten Temperatur- bzw. Feuchtewerte können dann spezifische Gargut- und/oder Gargerätegrößen bestimmt werden, die wiederum zur Garprozeßsteuerung verwendet werden. A cooking process sensor is known from DE 299 23 215 U1, which is at least partially, namely with its spit-like tip, can be inserted into a food to be cooked, the tip being several spatially separated sensors for recording temperature and / or humidity values may include. About the time course of the recorded temperature or humidity values specific food and / or cooking appliance sizes can then be determined, which in turn can be used for cooking process control.
Die Verwendung eines in Gargut einzusteckenden Garprozeßfühlers ist vorrangig für Gargeräte, die als Kombigargeräte ausgeführt sind, also mit Heißluft und/oder Dampf arbeiten, vorteilhaft, während es insbesondere bei der Zubereitung von Rührspeisen, wie Milchreis, oder Rührei, oder von Goulasch, bei dessen Zubereitung zunächst ein Anbraten von Fleisch erfolgt und anschließend Flüssigkeit zum Dünsten zugegeben wird, jedoch mit Nachteilen behaftet ist, einen Garprozeßfühler in Gargut einzustecken. Zusätzlich dazu, daß die bekannten Garprozeßfühler nur in Gargüter eingesteckt werden können, die eine im wesentlichen feste Konsistenz aufweisen, wirken sie störend beispielsweise bei Rührvorgängen und ermöglichen nur eine sehr punktuelle Zustandsbestimmung von Gargut.The use of a cooking process probe to be inserted into the food is primarily for cooking devices, which are designed as combi devices, i.e. work with hot air and / or steam, advantageous, especially when it comes to the preparation of scrambled dishes such as rice pudding, or scrambled eggs, or goulash, when it is first cooked, searing meat takes place and then liquid is added for steaming, but with disadvantages is afflicted to insert a cooking process sensor in the food. In addition to the well-known Cooking process sensors can only be inserted into food, which is essentially one have a firm consistency, they have a disruptive effect, for example, when stirring and enable only a very selective determination of the condition of the food.
Die DE 197 18 399 A1 offenbart ein Gargerät, mit einer Meßeinrichtung zum Aufnehmen von zumindest einer Garzustandsgröße, deren Wert sich im Laufe eines Garprozesses ändert, um einen Garprozeß in Abhängigkeit von der Garzustandsgröße und/oder einer Ableitung derselben nach der Zeit zu führen. Insbesondere wird in Abhängigkeit der bestimmten Ableitungswerte der Zeitpunkt bestimmt, an welchem ein Phasenwechsel eines Garprozesses einzuleiten ist.DE 197 18 399 A1 discloses a cooking device with a measuring device for recording of at least one cooking condition variable, the value of which changes in the course of a cooking process, a cooking process depending on the size of the cooking state and / or a derivative to manage them according to time. In particular, depending on the determined derivative values determines the point in time at which a phase change of a cooking process is to be initiated is.
Die Steuerung, beispielsweise einer Heizeinrichtung in einem Gargerät, zum Grillen über eine Garzustandsgröße und/oder deren Ableitung weist unter anderem den Nachteil auf, daß beim Grillen meist nicht die gesamte beheizte Garfläche mit Gargut belegt ist und somit ein Teil der aufgebrachten Energie während des Garprozesses nicht genutzt wird. Darüber hinaus führt die Beheizung der gesamten Garfläche beim Grillen von Fleisch dazu, daß Saft, der aus dem Fleisch austritt, so stark erhitzt wird, daß er zum Teil verdampft, während andere, im wesentlichen feste Bestandteile des Fleisches an der Garfläche anbrennen bzw. sich in diese einbrennen.The control, for example a heating device in a cooking device, for grilling via a The size of the cooking state and / or its derivation has the disadvantage, among other things, that when Grilling usually does not cover the entire heated cooking surface with food and is therefore part of it the energy applied is not used during the cooking process. In addition leads the heating of the entire cooking surface when grilling meat to ensure that juice that comes from the Meat emerges, is heated so much that it partially evaporates, while others, essentially Burn solid parts of the meat onto the cooking surface or burn into it.
Ferner weisen herkömmliche Garflächen den Nachteil auf, daß ihnen eine hohe Trägheit im thermischen Verhalten eigen ist, so daß eine Regelung des Garprozesses in engen Temperaturgrenzen erschwert ist.Furthermore, conventional cooking surfaces have the disadvantage that they have a high inertia in thermal behavior is inherent, so that regulation of the cooking process within narrow temperature limits is difficult.
In der WO 85/05528 ist ein gattungsgemäßes Gargerät mit einer Grillfläche bekannt, welche durch die Anordnung einer Vielzahl von individuell über einen Mikroprozessor ansteuerbaren Heizelementen in eine Vielzahl von Segmenten unterteilt ist und somit zum Durchführen eines gattungsgemäßen Verfahrens geeignet ist. Über eine Eingabeeinheit können Soll-Werte für Temperatur, Volumengarzeit und dergleichen in einen Mikroprozessor eingegeben werden, in dem dann ein Vergleich mit entsprechenden, erfaßten Ist-Werten stattfindet, um die einzelnen Heizelemente gezielt ansteuern zu können. Nachteilig bei diesem Gargerät ist jedoch, daß ein Benutzer Soll-Werte für eine Beschickung undifferenziert eingibt, so daß ein unerwünschtes, bereichsweises Verdampfen von Flüssigkeit, bereichsweises Einbrennen von festen Substanzen und dergleichen noch stets unvermeidbar ist.In WO 85/05528 a generic cooking device with a grill surface is known, which by arranging a large number of individually controllable via a microprocessor Heating elements is divided into a variety of segments and thus to perform one generic method is suitable. Target values can be entered via an input unit for temperature, volume cooking time and the like are entered into a microprocessor, in which a comparison with corresponding, recorded actual values then takes place in order to determine the to be able to selectively control individual heating elements. A disadvantage of this cooking device is, however, that a user enters target values for a feed undifferentiated, so that a unwanted, area-wise evaporation of liquid, area-wise burning of solid substances and the like is still inevitable.
Aus der US 6,172,348 B1 ist ein Mikrowellenofen bekannt, bei dem die Mikrowellenbestrahlung in Abhängigkeit von einer erfaßten physikalischen Menge an Gargut gesteuert wird, die bestimmt sein kann durch die Form, das Gewicht und/oder die Temperatur des Garguts, wobei das Gargut zur Erfassung besagter physikalischer Menge im Garraum zumindest gedreht werden muß.A microwave oven is known from US Pat. No. 6,172,348 B1 in which the microwave radiation is controlled as a function of a detected physical amount of food to be cooked, which can be determined by the shape, weight and / or temperature of the food, the food to be rotated to record said physical quantity in the cooking space must become.
Auch aus der US 5,478,987 ist ein Mikrowellenofen bekannt, bei dem eine Zuordnung von Gargut in eine von zwei Gruppen in Abhängigkeit von dem Ausgabewert eines Alkoholsensors, eines Gassensors, sowie Fotosensoren zur Erkennung der Form eines auf einem Drehteller abgestellten Gefäßes stattfindet.A microwave oven is also known from US Pat. No. 5,478,987, in which an assignment of Food to be cooked in one of two groups depending on the output value of an alcohol sensor, a gas sensor, as well as photo sensors to detect the shape of a on a turntable stored vessel takes place.
Beispielsweise aus der US 6,022,572 ist ein Garverfahren bekannt, bei dem die Bestimmung des Gewichts eines Gargutes stattfindet.For example, from US 6,022,572 a cooking method is known in which the determination the weight of a food to be cooked.
Auch bei dem Garverfahren der EP 0 464 925 A1 wird die Belastung einer Heizplatte mit Gargut erfaßt, um den Betrieb der Heizplatte gezielt ansteuern zu können.In the cooking process of EP 0 464 925 A1, too, the load on a heating plate is increased The food to be cooked is detected in order to be able to control the operation of the heating plate in a targeted manner.
Die WO 95/16334 offenbart ein Garverfahren, bei dem Temperatursignale aus einem Unterbereich einer Garzone erfaßt werden, und daraus eine Bestimmung der Temperatur sowie thermischen Belastung der gesamten Garzone ermittelt wird, um die Energiezufuhr zu der Garzone zu steuern. Die Bestimmung der Temperatur der gesamten Garzone aus der eines Unterbereichs ist jedoch mit großen Fehlern behaftet, insbesondere wenn der Abstand zwischen der Wärmequelle und der Garzone groß ist.WO 95/16334 discloses a cooking method in which temperature signals from a sub-area a cooking zone can be detected, and from this a determination of the temperature and thermal load of the entire cooking zone is determined in order to supply energy to the Control the cooking zone. Determining the temperature of the entire cooking zone from one However, sub-area is fraught with large errors, especially when the distance between the heat source and the cooking zone is large.
Aufgabe der vorliegenden Erfindung ist es daher, das gattungsgemäße Garverfahren und das gattungsgemäße Gargerät derart weiterzuentwickeln, daß die Nachteile des Stands der Technik überwunden werden.The object of the present invention is therefore the generic cooking method and Generic cooking device to evolve such that the disadvantages of the prior art be overcome.
Die das Garverfahren betreffende Aufgabe wird erfindungsgemäß dadurch gelöst, daß die Bedeckung der zellenartigen Abschnitte mit Gargut automatisch erkannt wird durch Erfassung zumindest der Widerstände, insbesondere Innenwiderstände, der Heizelemente und/oder der Temperatur der zellenartigen Abschnitte, und in Abhängigkeit von der erkannten Gargutbedeckung der zellenartigen Abschnitte das Garverfahren geführt wird.The object of the cooking process is achieved according to the invention in that the Covering the cell-like sections with food to be cooked is automatically recognized by detection at least the resistors, in particular internal resistors, the heating elements and / or the temperature of the cell-like sections, and depending on the detected food cover of the cell-like sections the cooking process is carried out.
Dabei kann vorgesehen sein, daß zur Erkennung der Gargutbedeckung der zellenartigen Abschnitte, zumindest eine erste Gargutgröße, wie die Oberflächentemperatur, die Wärmeleitfähigkeit, der Energieeintrag, der Feuchtegehalt, die Oberflächenbeschaffenheit, die Kontur, das Volumen, die Dichte, die Bräunung, die Krustenbildung, die Konsistenz, das Gewicht und/oder die Gargutart, zumindest eine Ableitung der ersten Gargutgröße nach der Zeit jedes zellenartigen Abschnitts, die Belastung und/oder optische Charakteristiken bestimmt wird bzw. werden.It can be provided that in order to detect the food cover of the cell-like sections, at least a first food size, such as surface temperature, thermal conductivity, the energy input, the moisture content, the surface quality, the contour, the Volume, density, browning, crusting, consistency, weight and / or the type of food to be cooked, at least one derivation of the first size of food to be cooked according to the time of each cell-like section, the load and / or optical characteristics is determined or will.
Ferner wird erfindungsgemäß vorgeschlagen, daß mittels eines Garprozeßfühlers, der vorzugsweise zumindest teilweise in das Gargut einsteckbar ist, zumindest eine zweite Gargutgröße, insbesondere die Kerntemperatur, die Dichte, die Gargutart, der Reifegrad, der pH-Wert, der Pasteurisationsfaktor, die Konsistenz, die Saftigkeit, der Geruch, der Geschmack, die Qualität, die Bräunung, die Krustenbildung, der Grad der Proteinaufquellung, der Vitaminabbau, die Entstehung karzinogener Substanzen, die Hygiene und/oder die Wärmeleitfähigkeit, und/oder zumindest eine zeitliche Ableitung der zweiten Gargutgröße nach der Zeit bestimmt wird bzw. werden.It is also proposed according to the invention that by means of a cooking process sensor, which is preferably is at least partially insertable into the food to be cooked, at least a second size of food to be cooked, in particular the core temperature, the density, the type of food, the degree of ripeness, the pH value, the pasteurization factor, the consistency, the juiciness, the smell, the taste, the quality, the browning, the crust formation, the degree of protein swelling, the vitamin breakdown, the development of carcinogenic substances, hygiene and / or thermal conductivity, and / or at least a time derivative of the second size of food to be cooked over time is or will be determined.
Bevorzugt ist erfindungsgemäß, daß der Garverlauf, insbesondere über die Heizelemente der einzelnen zellenartigen Abschnitte oder Gruppen derselben, in Abhängigkeit von der ersten Gargutgröße, der Ableitung der ersten Gargutgröße, der zweiten Gargutgröße und/oder der Ableitung der zweiten Gargutgröße gesteuert und/oder geregelt wird.It is preferred according to the invention that the cooking process, in particular via the heating elements individual cell-like sections or groups thereof, depending on the first Size of the food to be cooked, the derivation of the first size of the food to be cooked, the size of the food to be cooked and / or the Derivation of the second food size is controlled and / or regulated.
Dabei kann vorgesehen sein, daß von einem Gargut zumindest teilweise überdeckte zellenartige Abschnitt zu einer Gruppe zusammengefaßt werden.It can be provided that cell-like at least partially covered by a food Section can be grouped together.
Ferner wird mit der Erfindung vorgeschlagen, daß die erste Gargutgröße, die Ableitung der ersten Gargutgröße, die zweite Gargutgröße und/oder die Ableitung der zweiten Gargutgröße mit zumindest einer gespeicherten dritten Gargutgröße und/oder zumindest einer eingegebenen vierten Gargutgröße verglichen wird bzw. werden, und in Abhängigkeit von dem Ergebnis des Vergleichs das Garverfahren geführt wird.It is also proposed with the invention that the first size of the food to be cooked, the derivation of the first food size, the second food size and / or the derivation of the second food size with at least one stored third food size and / or at least one entered fourth food size is or are compared, and depending on the result of the comparison, the cooking process is carried out.
Dabei kann vorgesehen sein, daß die erste Gargutgröße, die Ableitung der ersten Gargutgröße, die zweite Gargutgröße und/oder die Ableitung der zweiten Gargutgröße, insbesondere als Funktion der Zeit, als eine dritte Gargutgröße gespeichert wird bzw. werden.It can be provided that the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size, in particular as Function of the time when a third food size is or are saved.
Auch kann vorgesehen sein, daß die vierte Gargutgröße von einem Benutzer eingegeben und gespeichert wird, insbesondere als Funktion der Zeit.It can also be provided that the fourth size of food is entered by a user and is saved, especially as a function of time.
Mit der Erfindung wird auch vorgeschlagen, daß zumindest eine Anweisung an einen Benutzer in Abhängigkeit von zumindest einem erfaßten Widerstand einer erfaßten Temperatur und/oder einer bestimmten ersten, zweiten, dritten und/oder vierten Gargutgröße zum Führen des Garverfahrens ausgegeben wird.The invention also proposes that at least one instruction be sent to a user as a function of at least one detected resistance of a detected temperature and / or a certain first, second, third and / or fourth size of food to be guided of the cooking process is issued.
Die das Gargerät betreffende Aufgabe wird gelöst durch zumindest eine Einrichtung zur Bestimmung der Widerstände, insbesondere Innenwiderstände, der Heizelemente und/oder zumindest einen Temperatursensor pro zellenartigem Abschnitt in Wirkverbindung mit der Steuer- und/oder Regeleinrichtung.The object relating to the cooking appliance is achieved by at least one device for determination the resistors, in particular internal resistances, the heating elements and / or at least one temperature sensor per cell-like section in operative connection with the Control and / or regulating device.
Eine weitere erfindungsgemäße Aufgabe wird gelöst durch einen Gewichtssensor und/oder eine optische Detektionseinheit für jeden zellenartigen Abschnitt in Wirkverbindung mit der Steuer- und/oder Regeleinrichtung.Another object of the invention is achieved by a weight sensor and / or an optical detection unit for each cell-like section in operative connection with the Control and / or regulating device.
Die Erfindung kann ferner gekennzeichnet sein durch eine zumindest teilweise thermische Isolierung der einzelnen zellenartigen Abschnitte voneinander.The invention can also be characterized by an at least partially thermal Isolation of the individual cell-like sections from one another.
Erfindungsgemäße Ausführungsformen können dadurch gekennzeichnet sein, daß die Steuerund/oder Regeleinrichtung in Wirkverbindung mit zumindest einem Garprozeßfühler, der zumindest teilweise in ein Gargut einsteckbar ist, einer Speichereinheit, einer Eingabeeinheit, einer Anzeigeeinheit und/oder einer Ausgabeeinheit steht, insbesondere um selbstlernend Garverfahren zu steuern und/oder zu regeln.Embodiments according to the invention can be characterized in that the control and / or Control device in operative connection with at least one cooking process sensor can be at least partially inserted into a food to be cooked, a storage unit, an input unit, a display unit and / or an output unit, in particular for self-learning To control and / or regulate the cooking process.
Ferner kann vorgesehen sein, daß der Gargutträger kippbar ist.It can also be provided that the food support can be tilted.
Schließlich wird erfindungsgemäß vorgeschlagen, daß der Gargutträger mittels eines Deckels, vorzugsweise luftdicht, verschließbar ist.Finally, it is proposed according to the invention that the food support by means of a lid, is preferably airtight, closable.
Der Erfindung liegt somit die überraschende Erkenntnis zugrunde, daß automatisch Gargut auf einer Garfläche erkennbar und die Energiezufuhr zu diesem Gargut abhängig von der erkannten Gargutart und Gargutposition regelbar ist, so daß beispielsweise beim Fleisch-Grillen nur Fleischstücke erhitzt werden, während der Rest der Garfläche im wesentlichen kalt bleibt, so daß ein Verdampfen von aus den Fleischstücken austretendem Saft und ein Einbrennen von abfallenden Festkörperpartikeln auf der Garfläche im wesentlichen vermieden wird.The invention is therefore based on the surprising finding that food is automatically cooked recognizable on a cooking surface and the energy supply to this food depends on the detected one The type of food and the item to be cooked can be regulated, so that, for example, when grilling meat only pieces of meat are heated while the rest of the cooking surface remains essentially cold, so that evaporation of juice emerging from the pieces of meat and burning in falling solid particles on the cooking surface is substantially avoided.
Weitere Merkmale und Vorteile der Erfindung ergeben sich aus der nachstehenden Beschreibung,
in der eine erfindungsgemäße Ausführungsform beispielhaft anhand einer aus einer
einzigen Figur bestehenden schematischen Zeichnung erläutert wird. Die Figur zeigt dabei
eine perspektivische Ansicht eines Teils eines erfindungsgemäßen Gargeräts 1 mit einer intelligenten
Garfläche 100, die ein Garen nach dem erfindungsgemäßen Verfahren ermöglicht.Further features and advantages of the invention result from the description below,
in which an embodiment according to the invention, for example, using one of a
single figure existing schematic drawing is explained. The figure shows
a perspective view of part of a
Wie die Figur erkennen läßt, umfaßt das Gargerät 1 einen Gargutträger 10 mit einer Garfläche
100, die ihrerseits in einzelne zellenartige Abschnitte bzw. Zellen 101 bis 114 unterteilt ist.
Die Unterteilung der Garfläche 100 wird dadurch erreicht, daß jede Zelle 101 bis 114 in thermischem
Kontakt mit einem Heizelement 2 steht, während die Garfläche 100 an sich eine
geschlossene Fläche bildet. Dabei sind die Heizelemente 2 im wesentlichen in direktem Kontakt
mit der Garfläche 100 an der Unterseite derselben angeordnet. Zudem weist jede Zelle
101 bis 114 einen Gewichtssensor 3 und eine optische Detektionseinheit 4, bestehend aus
einer Quelle zur Emission elektromagnetischer Strahlung und einem Detektor zur Detektion
von vom Gargut gestreuter und/oder reflektierter Strahlung, auf. Zur Vereinfachung der Darstellung
sind die Elemente 2, 3 und 4 in der Figur in getrennten Zellen 103, 104 bzw. 102
dargestellt, obwohl jede Zelle 101 bis 114 entsprechende Elemente umfaßt. In einer nicht dargestellten,
alternativen Ausführungsform kann vorgesehen sein, daß die Zellen mechanisch
voneinander getrennt, selbst isoliert zueinander, ausgebildet sind, um beispielsweise eine Gewichtsbestimmung
getrennt für jede Zelle zu ermöglichen.As the figure shows, the
Auf der Garfläche 100 befindet sich ein Gargut 6, in Form eines Steaks, in welches zumindest
teilweise ein Garprozeßfühler 5 eingesteckt ist.On the
Der Garprozeßfühler 5, die optischen Detektionseinheiten 4, die Gewichtssensoren 3, die Heizelemente
2 sowie eine nicht dargestellte Einrichtung zur Bestimmung der (Innen-) Widerstände
der Heizelemente 2, vorzugsweise aller Zellen 101 bis 114, sind mit einer nicht dargestellten
Steuer- und/oder Regeleinheit verbunden. Diese Steuer- und/oder Regeleinheit ist
wiederum mit einer Speichereinheit (nicht dargestellt), einer Eingabeeinheit (nicht dargestellt)
und einer Ausgabeeinheit (nicht dargestellt) verbunden.The
Das erfindungsgemäße Verfahren wird im Anschluß am Beispiel des Grillens des Steaks 6
beschrieben:
Mit dem in der Figur dargestellten Gargerät 1 ist weiterhin die Zubereitung von Gargut in
Form von Rührspeisen, wie Milchreis oder Omeletts, möglich. Bei der Zubereitung von solchem
Gargut ist es wichtig, ein Anbrennen des Garguts an der Garfläche 100 zu verhindern.
Hierzu werden zunächst die flüssigen Zutaten in den Gargutträger 10, der durch eine seitliche
Umrandung begrenzt ist, eingebracht. Dabei kommt es zu einer flächendeckenden Bedeckung
der Garfläche 100 mit dem Gargut. Diese Bedeckung wird beispielsweise über die Widerstände
der Heizelemente 2, die Gewichtssensoren 3 und die optischen Detektionseinheiten 4
zu Beginn der Beheizung der Zellen 101 bis 114 festgestellt. Ähnlich dem oben beschriebenen
Verfahren beim Grillen von Steaks werden dann spezifische Gargutgrößen, einschließlich
die Gargutart, bestimmt. Abhängig von den bestimmten Werten kann über die Steuer- und
Regeleinheit verhindert werden, daß es bereichsweise zu einem Anbrennen von Gargut
kommt. Da sich in einem Bereich, in dem ein Anbrennen droht oder bereits stattfindet, signifikant
der Wärmeübertrag in das Gargut ändert, was sich unter anderem in einer Veränderung
des Widerstands des bzw. der betroffenen Heizelemente 2 und in einer Änderung des über die
Gewichtssensoren 3 erfaßten Gewichts aufgrund des lokal unterschiedlichen Feuchtegehalts
des Garguts widerspiegelt, kann gezielt die Beheizung lokal verringert und/oder über die
Ausgabeeinheit die Aufforderung an den Benutzer ausgegeben werden, das Gargut umzurühren
oder zu entnehmen. With the
Wie bereits zuvor dargelegt, läßt sich die Veränderung des Wärmeübertrags auch durch eine
Veränderung eines über einen nicht gezeigten Temperatursensor aufgenommenen Temperaturverlaufs
für jede Zelle bestimmen. Durch Berücksichtigung besagten Temperaturverlaufs
und somit Wärmeübertrags beim Garen kann eine Verdreckung der Garfläche 100 verhindert
und gleichzeitig ein einwandfreies Garergebnis sichergestellt werden.As previously stated, the change in heat transfer can also be changed
Change in a temperature profile recorded via a temperature sensor, not shown
determine for each cell. By taking said temperature profile into account
and thus heat transfer during cooking can prevent the
Die von der Steuer- und Regeleinheit bestimmten und/oder von einem Benutzer über die Eingabeeinheit
eingegebenen Gargutgrößen werden, insbesondere als Funktion der Zeit, bevorzugt
in der Speichereinheit abgelegt. Durch Vergleich der Gargutgrößen vorheriger Garprozesse
mit aktuell bestimmten Gargutgrößen erkennt die Steuer- und/oder Regeleinheit Tendenzen,
wie z. B. das Anbrennen von Gargut, und führt frühzeitig eine Gegenregelung des
Garprozesses durch, bzw. gibt über die Ausgabeeinheit entsprechende Anweisungen an den
Benutzer. Das erfindungsgemäße Gargerät 1 ist somit selbstlernend.Those determined by the control and regulating unit and / or by a user via the input unit
Entered food sizes are preferred, especially as a function of time
stored in the storage unit. By comparing the food sizes of previous cooking processes
the control unit and / or control unit recognizes tendencies with currently determined sizes of food,
such as B. the burning of food to be cooked, and early countermeasures
Cooking process through, or gives appropriate instructions to the
User. The
Also wird erfindungsgemäß erstmals ein Garverfahren und ein dieses Garverfahren nutzendes Gargerät bereitgestellt, das ein befriedigendes Garergebnis durch eine intelligente Regelung einzelner Zellen, in die die Garfläche unterteilt ist, einschließlich Vergleich von aktuellen Gargutgrößen mit gespeicherten Gargutgrößen, gewährleistet, wobei zusätzlich eine Energieersparnis erreicht und eine Verschmutzung der Garfläche reduziert wird.Thus, according to the invention, a cooking method and one using this cooking method become the first Cooking device provided that a satisfactory cooking result through intelligent control individual cells into which the cooking surface is divided, including comparison of current ones Sizes of food to be cooked with saved food sizes ensure additional energy savings reached and contamination of the cooking surface is reduced.
Die in der vorstehenden Beschreibung, in der Zeichnung sowie in den Ansprüchen offenbarten Merkmale der Erfindung können sowohl einzeln als auch in jeder beliebigen Kombination für die Verwirklichung der Erfindung in ihren verschiedenen Ausführungsformen wesentlich sein. Those disclosed in the above description, in the drawing and in the claims Features of the invention can be used individually or in any combination essential for the implementation of the invention in its various embodiments his.
- 11
- GargerätCooking appliance
- 22
- Heizelementheating element
- 33
- Gewichtssensorweight sensor
- 44
- Optische DetektionseinheitOptical detection unit
- 55
- Garprozeßfühlercooking process
- 66
- Gargutbe cooked
- 1010
- Gargutträgerfood support
- 100100
- GarflächeCooking surface
- 101 - 114101-114
- Zellecell
Claims (15)
die Bedeckung der zellenartigen Abschnitte mit Gargut automatisch erkannt wird durch Erfassung zumindest der Widerstände, insbesondere Innenwiderstände, der Heizelemente und/oder der Temperatur der zellenartigen Abschnitte, und in Abhängigkeit von der erkannten Gargutbedeckung der zellenartigen Abschnitte das Garverfahren geführt wird.Cooking method, in particular for cooking, grilling, roasting, deep-frying and / or steaming, in which the food to be cooked is arranged on or in a food support with a cooking surface which comprises a multiplicity of cell-like sections which can in each case be heated by at least one heating element, and under control and / or regulation at least one of the heating elements is cooked, characterized in that
the covering of the cell-like sections with food to be cooked is automatically recognized by recording at least the resistances, in particular internal resistances, the heating elements and / or the temperature of the cell-like sections, and the cooking process is carried out as a function of the detected food-stuff covering of the cell-like sections.
zur Erkennung der Gargutbedeckung der zellenartigen Abschnitte zumindest eine erste Gargutgröße, wie die Oberflächentemperatur, die Wärmeleitfähigkeit, der Energieeintrag, der Feuchtegehalt, die Oberflächenbeschaffenheit, die Kontur, das Volumen, die Dichte, die Bräunung, die Krustenbildung, die Konsistenz, das Gewicht und/oder die Gargutart, zumindest eine Ableitung der ersten Gargutgröße nach der Zeit jedes zellenartigen Abschnitts, die Belastung und/oder optische Charakteristiken jedes zellenartigen Abschnitts bestimmt wird bzw. werden.Cooking method according to claim 1, characterized in that
to detect the food cover of the cell-like sections at least a first food size, such as the surface temperature, the thermal conductivity, the energy input, the moisture content, the surface quality, the contour, the volume, the density, the browning, the crust formation, the consistency, the weight and / / or the type of food to be cooked, at least one derivation of the first size of food to be cooked after the time of each cell-like section, the load and / or optical characteristics of each cell-like section is or are determined.
mittels eines Garprozeßfühlers, der vorzugsweise zumindest teilweise in das Gargut einsteckbar ist, zumindest eine zweite Gargutgröße, insbesondere die Kerntemperatur, die Dichte, die Gargutart, der Reifegrad, der pH-Wert, der Pasteurisationsfaktor, die Konsistenz, die Saftigkeit, der Geruch, der Geschmack, die Qualität, die Bräunung, die Krustenbildung, der Grad der Proteinaufquellung, der Vitaminabbau, die Entstehung karzinogener Substanzen, die Hygiene und/oder die Wärmeleitfähigkeit und/oder zumindest eine zeitliche Ableitung der zweiten Gargutgröße nach der Zeit bestimmt wird bzw. werden. Cooking method according to claim 1 or 2, characterized in that
by means of a cooking process sensor, which can preferably be at least partially inserted into the food to be cooked, at least a second food size, in particular the core temperature, the density, the type of food to be cooked, the degree of ripeness, the pH value, the pasteurization factor, the consistency, the juiciness, the smell, the Taste, quality, browning, crust formation, the degree of protein swelling, vitamin breakdown, the development of carcinogenic substances, hygiene and / or thermal conductivity and / or at least a time derivative of the second food size is or are determined over time.
der Garverlauf, insbesondere über die Heizelemente der einzelnen zellenartigen Abschnitte oder Gruppen derselben, in Abhängigkeit von der ersten Gargutgröße, der Ableitung der ersten Gargutgröße, der zweiten Gargutgröße und/oder der Ableitung der zweiten Gargutgröße gesteuert und/oder geregelt wird.Cooking method according to claim 2 or 3, characterized in that
the course of the cooking, in particular via the heating elements of the individual cell-like sections or groups thereof, is controlled and / or regulated as a function of the first size of the food to be cooked, the derivation of the first size of the food to be cooked, the size of the second food to be cooked and / or the derivation of the size of the food to be cooked.
von einem Gargut zumindest teilweise überdeckte zellenartige Abschnitte zu einer Gruppe zusammengefaßt werden.Cooking method according to claim 4, characterized in that
cell-like sections at least partially covered by a food to be cooked are combined to form a group.
die erste Gargutgröße, die Ableitung der ersten Gargutgröße, die zweite Gargutgröße und/oder die Ableitung der zweiten Gargutgröße mit zumindest einer gespeicherten dritten Gargutgröße und/oder zumindest einer eingegebenen vierten Gargutgröße verglichen wird bzw. werden, und in Abhängigkeit von dem Ergebnis des Vergleichs das Garverfahren geführt wird.Cooking method according to one of claims 2 to 5, characterized in that
the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size is or are compared with at least one stored third food size and / or at least one entered fourth food size, and depending on the result of the comparison that Cooking process is performed.
die erste Gargutgröße, die Ableitung der ersten Gargutgröße, die zweite Gargutgröße und/oder die Ableitung der zweiten Gargutgröße, insbesondere als Funktion der Zeit, als eine dritte Gargutgröße gespeichert wird bzw. werden.Cooking method according to claim 6, characterized in that
the first food size, the derivation of the first food size, the second food size and / or the derivation of the second food size, in particular as a function of time, is stored as a third food size.
die vierte Gargutgröße von einem Benutzer eingegeben und gespeichert wird, insbesondere als Funktion der Zeit.Cooking method according to claim 6 or 7, characterized in that
the fourth size of food to be cooked is entered and saved by a user, in particular as a function of time.
zumindest eine Einrichtung zur Bestimmung der Widerstände, insbesondere Innenwiderstände, der Heizelemente (2) und/oder zumindest einen Temperatursensor pro zellenartigem Abschnitt (101 - 114) in Wirkverbindung mit der Steuer- und/oder Regeleinrichtung.Cooking device (1) with a cooking surface (100) of a food support (10) which comprises a plurality of cell-like sections (101-114), each cell-like section (101-114) having at least one heating element (2) which is controlled - And / or control device is connected to carry out a cooking method according to one of the preceding claims, characterized by
at least one device for determining the resistances, in particular internal resistances, of the heating elements (2) and / or at least one temperature sensor per cell-like section (101-114) in operative connection with the control and / or regulating device.
einen Gewichtssensor (3) und/oder eine optische Detektionseinheit (4) für jeden zellenartigen Abschnitt (101 - 114) in Wirkverbindung mit der Steuer- und/oder Regeleinrichtung.Cooking appliance according to claim 10, characterized by
a weight sensor (3) and / or an optical detection unit (4) for each cell-like section (101-114) in operative connection with the control and / or regulating device.
eine zumindest teilweise thermische Isolierung der einzelnen zellenartigen Abschnitte (101 - 114) voneinander.Cooking appliance according to claim 10 or 11, characterized by
an at least partial thermal insulation of the individual cell-like sections (101-114) from one another.
die Steuer- und/oder Regeleinrichtung in Wirkverbindung mit zumindest einem Garprozeßfühler (5), der zumindest teilweise in ein Gargut (6) einsteckbar ist, einer Speichereinheit, einer Eingabeeinheit, einer Anzeigeeinheit und/oder einer Ausgabeeinheit steht, insbesondere um selbstlernend Garverfahren zu steuern und/oder zu regeln.Cooking appliance according to one of claims 10 to 12, characterized in that
the control and / or regulating device is in operative connection with at least one cooking process sensor (5), which can be at least partially inserted into a food (6), a storage unit, an input unit, a display unit and / or an output unit, in particular to control self-learning cooking processes and / or regulate.
der Gargutträger (100) kippbar ist.Cooking appliance according to one of claims 10 to 13, characterized in that
the food support (100) can be tilted.
der Gargutträger (100) mittels eines Deckels, vorzugsweise luftdicht, verschließbar ist.Cooking appliance according to one of claims 10 to 14, characterized in that
the food support (100) can be closed by means of a lid, preferably airtight.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE10120136A DE10120136A1 (en) | 2001-04-25 | 2001-04-25 | Cooking method and device with automatic food recognition |
DE10120136 | 2001-04-25 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1253382A1 true EP1253382A1 (en) | 2002-10-30 |
EP1253382B1 EP1253382B1 (en) | 2005-03-02 |
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ID=7682591
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP02009510A Expired - Lifetime EP1253382B1 (en) | 2001-04-25 | 2002-04-25 | Cooking method and apparatus with automatic recognition of cooking stuff |
Country Status (2)
Country | Link |
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EP (1) | EP1253382B1 (en) |
DE (2) | DE10120136A1 (en) |
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DE102007011565B4 (en) * | 2007-03-08 | 2018-02-15 | Rational Ag | A method for determining the initial state of a food and apparatus for performing such a method |
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US4414465A (en) * | 1980-03-05 | 1983-11-08 | Thorn Domestic Appliances (Electrical) Ltd. | Cooking apparatus |
US5183996A (en) * | 1990-07-06 | 1993-02-02 | U.S. Philips Corp. | Cook-top |
EP0831675A1 (en) * | 1996-03-20 | 1998-03-25 | Ventura Vale Lato | System for exploiting the total vitroceramic cooking surface |
Cited By (7)
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WO2006094658A1 (en) * | 2005-03-07 | 2006-09-14 | E.G.O. Elektro-Gerätebau GmbH | Method and device for controlling cooking processes in a cooking chamber |
US7811616B2 (en) | 2005-03-07 | 2010-10-12 | E.G.O. Elektro-Geraetebau Gmbh | Method and device for controlling cooking processes in a cooking chamber |
EP1867926A3 (en) * | 2006-06-13 | 2008-03-26 | Rational AG | Cooking device with status monitoring of the food products |
EP2026632A3 (en) * | 2007-08-17 | 2010-12-15 | Rational AG | Method for determining core temperature of cooked food and cooking device to perform this method |
EP2500724A1 (en) * | 2011-03-17 | 2012-09-19 | Electrolux Home Products Corporation N.V. | A method for obtaining information on food stuff in or for a cooking process |
CN107533042A (en) * | 2015-02-16 | 2018-01-02 | 维他拌管理有限公司 | Intelligent stirring system |
CN107533042B (en) * | 2015-02-16 | 2024-05-24 | 维他拌管理有限公司 | Intelligent stirring system |
Also Published As
Publication number | Publication date |
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EP1253382B1 (en) | 2005-03-02 |
DE10120136A1 (en) | 2002-11-14 |
DE50202348D1 (en) | 2005-04-07 |
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