EP1253382A1 - Procédé et appareil de cuisson avec reconnaissance automatique des aliments à cuire - Google Patents

Procédé et appareil de cuisson avec reconnaissance automatique des aliments à cuire Download PDF

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Publication number
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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EP
European Patent Office
Prior art keywords
food
cooking
size
cooked
cell
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
Application number
EP02009510A
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German (de)
English (en)
Other versions
EP1253382B1 (fr
Inventor
Peter Wiedemann
Peter Kohlstrung
Pascal Gluck
Stefan Wagner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rational AG
Frima SA
Original Assignee
Rational AG
Frima SA
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Publication date
Application filed by Rational AG, Frima SA filed Critical Rational AG
Publication of EP1253382A1 publication Critical patent/EP1253382A1/fr
Application granted granted Critical
Publication of EP1253382B1 publication Critical patent/EP1253382B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • 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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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)
EP02009510A 2001-04-25 2002-04-25 Procédé et appareil de cuisson avec reconnaissance automatique des aliments à cuire Expired - Lifetime EP1253382B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10120136A DE10120136A1 (de) 2001-04-25 2001-04-25 Garverfahren und Gargerät mit automatischer Garguterkennung
DE10120136 2001-04-25

Publications (2)

Publication Number Publication Date
EP1253382A1 true EP1253382A1 (fr) 2002-10-30
EP1253382B1 EP1253382B1 (fr) 2005-03-02

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EP02009510A Expired - Lifetime EP1253382B1 (fr) 2001-04-25 2002-04-25 Procédé et appareil de cuisson avec reconnaissance automatique des aliments à cuire

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EP (1) EP1253382B1 (fr)
DE (2) DE10120136A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006094658A1 (fr) * 2005-03-07 2006-09-14 E.G.O. Elektro-Gerätebau GmbH Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson
EP1867926A3 (fr) * 2006-06-13 2008-03-26 Rational AG Appareil de cuisson doté d'une surveillance de l'état des produits de cuisson
EP2026632A3 (fr) * 2007-08-17 2010-12-15 Rational AG Procédé de détermination de la température de noyau d'un article de cuisson et appareil de cuisson destiné à l'exécution d'un tel procédé
EP2500724A1 (fr) * 2011-03-17 2012-09-19 Electrolux Home Products Corporation N.V. Procédé pour obtenir des informations sur des aliments dans ou pour un processus de cuisson
CN107533042A (zh) * 2015-02-16 2018-01-02 维他拌管理有限公司 智能搅拌系统

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10332021B3 (de) * 2003-07-15 2005-04-14 Diehl Ako Stiftung & Co. Kg Verfahren zum Bestimmen von Parametern eines Garprozesses eines Nahrungsmittels und dieses benutzende Steuervorrichtung
DE102005046716B4 (de) 2005-09-29 2024-05-29 Rational Ag Verfahren zur Steuerung oder Regelung eines Gargeräts, Infrarotmesseinrichtung zum Durchführen solch eines Verfahrens und Gargerät mit solch einer Infrarotmesseinrichtung
DE102007011565B4 (de) * 2007-03-08 2018-02-15 Rational Ag Verfahren zum Bestimmen des Ausgangszustands eines Garguts sowie Vorrichtung zum Durchführen solch eines Verfahrens
DE102008003853A1 (de) 2008-01-10 2009-07-23 Rational Ag Gargerät mit graphischer Informationsdarstellung zu insbesondere einem Zubehör
DE102008005720A1 (de) 2008-01-23 2009-07-30 Rational Ag Gargerät zur intelligenten rollierenden Beschickung und Verfahren hierzu
DE102009047013A1 (de) * 2009-11-23 2011-05-26 BSH Bosch und Siemens Hausgeräte GmbH Gargerätvorrichtung
DE102012217350A1 (de) * 2012-09-26 2014-03-27 BSH Bosch und Siemens Hausgeräte GmbH Gargerät
DE102014108066A1 (de) * 2014-06-06 2015-12-17 Rational Aktiengesellschaft Verfahren zum Garen von fleischhaltigem Gargut
DE102017101407A1 (de) 2017-01-25 2018-07-26 Frima International Ag Verfahren zum Betreiben eines Gargeräts sowie Baugruppe
DE102018100669A1 (de) * 2018-01-12 2019-07-18 Rational International Ag Verfahren zur Bestimmung der Temperaturempfindlichkeit eines Gargutes sowie Gargerät

Citations (3)

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Publication number Priority date Publication date Assignee Title
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 (fr) * 1996-03-20 1998-03-25 Ventura Vale Lato Systeme d'exploitation de la surface totale vitroceramique de cuisine

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SE8402536L (sv) * 1984-05-10 1985-11-11 Kopal Forseljnings Ab Uppvermningsanordning
JP3103252B2 (ja) * 1993-08-30 2000-10-30 株式会社東芝 加熱調理器
EP0740895A1 (fr) * 1993-12-06 1996-11-06 Aktiebolaget Electrolux Dispositif permettant de determiner la charge thermique d'une zone de cuisson
EP1489887B1 (fr) * 1994-10-20 2010-08-18 Panasonic Corporation Appareil de chauffage hautes fréquences
DE19718399A1 (de) * 1997-04-30 1998-11-05 Rational Gmbh Verfahren zum individuellen Führen eines Garprozesses und zugehöriges Gargerät
US6022572A (en) * 1997-12-05 2000-02-08 Henny Penny Corporation Apparatus and method for determining load size of food product
DE29923215U1 (de) * 1999-09-20 2000-08-03 RATIONAL AG, 86899 Landsberg Garprozeßfühler

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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 (fr) * 1996-03-20 1998-03-25 Ventura Vale Lato Systeme d'exploitation de la surface totale vitroceramique de cuisine

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006094658A1 (fr) * 2005-03-07 2006-09-14 E.G.O. Elektro-Gerätebau GmbH Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson
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 (fr) * 2006-06-13 2008-03-26 Rational AG Appareil de cuisson doté d'une surveillance de l'état des produits de cuisson
EP2026632A3 (fr) * 2007-08-17 2010-12-15 Rational AG Procédé de détermination de la température de noyau d'un article de cuisson et appareil de cuisson destiné à l'exécution d'un tel procédé
EP2500724A1 (fr) * 2011-03-17 2012-09-19 Electrolux Home Products Corporation N.V. Procédé pour obtenir des informations sur des aliments dans ou pour un processus de cuisson
CN107533042A (zh) * 2015-02-16 2018-01-02 维他拌管理有限公司 智能搅拌系统
CN107533042B (zh) * 2015-02-16 2024-05-24 维他拌管理有限公司 智能搅拌系统

Also Published As

Publication number Publication date
EP1253382B1 (fr) 2005-03-02
DE50202348D1 (de) 2005-04-07
DE10120136A1 (de) 2002-11-14

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