EP1253382B1 - Garverfahren und Gargerät mit automatischer Garguterkennung - Google Patents
Garverfahren und Gargerät mit automatischer Garguterkennung Download PDFInfo
- Publication number
- EP1253382B1 EP1253382B1 EP02009510A EP02009510A EP1253382B1 EP 1253382 B1 EP1253382 B1 EP 1253382B1 EP 02009510 A EP02009510 A EP 02009510A EP 02009510 A EP02009510 A EP 02009510A EP 1253382 B1 EP1253382 B1 EP 1253382B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- food
- cooking
- variable
- cooking process
- cellular
- 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.)
- Expired - Lifetime
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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, frying, frying and / or steaming, in which food to be cooked on or in a food support with a cooking surface, the a plurality of each heatable via at least one heating element cell-like sections comprises, arranged and under the control and / or regulation of at least one of the heating elements is cooked; and a cooking appliance with a cooking surface of a food support, the one Variety of cell-like sections, each cell-like section at least a heating element, which is connected to a control and / or regulating device, to Carrying out a cooking process according to the invention.
- a cooking process sensor is known, at least partially, namely with its pike-like tip, can be inserted into a food, with the top more spatially separated sensors for recording temperature and / or humidity values may include. About the time course of the recorded temperature or humidity values then specific Gargut- and / or cooking appliance sizes can be determined, which in turn used for cooking process control.
- a cooking process probe to be inserted in the food is primarily for cooking appliances, which are designed as Kombigartechnik, ie working with hot air and / or steam, while, in particular, in the preparation of stir-fried foods, such as rice pudding, or scrambled eggs, or goulash, when preparing it first a searing of meat takes place and then liquid is added for steaming, but with disadvantages Afflicted is to insert a cooking process sensor in food.
- Garprozeßferler can only be inserted in food, which is a substantially have solid consistency, they interfere with, for example, stirring and allow only a very selective state determination of food.
- DE 197 18 399 A1 discloses a cooking appliance, with a measuring device for recording of at least one cooking state quantity whose value changes in the course of a cooking process, a cooking process depending on the cooking state size and / or a derivative same to lead after the time. In particular, it becomes dependent on the particular derivative values the time determines at which phase change of a cooking process to initiate is.
- the controller for example, a heater in a cooking appliance, for grilling over a GarSullivansdorf and / or their derivative has, inter alia, the disadvantage that the Grilling usually not the entire heated cooking surface is covered with food and thus a part the applied energy is not used during the cooking process.
- WO 85/05528 a generic cooking appliance with a grill surface is known which by arranging a plurality of individually controllable via a microprocessor Heating elements is divided into a plurality of segments and thus to perform a generic method is suitable. Nominal values can be set via an input unit for temperature, volume time and the like are input to a microprocessor, in which then takes place a comparison with corresponding, detected actual values to the To be able to selectively control individual heating elements.
- a disadvantage of this cooking appliance is that a user inputs undefined values for a feed, so that a unwanted, areawise vaporization of liquid, area firing of Solid substances and the like is still inevitable.
- a microwave oven in which the microwave irradiation controlled in dependence on a detected physical quantity of food to be cooked, which can be determined by the shape, the weight and / or the temperature of the food, wherein the food is at least rotated to detect said physical amount in the oven must become.
- WO 95/16334 discloses a cooking method in which temperature signals from a subregion a cooking zone, and from this a determination of the temperature as well thermal load of the entire cooking zone is determined to increase the energy input to the To control Garzone. Determining the temperature of the entire cooking zone from the one However, subrange is subject to large errors, especially if the distance between the heat source and the cooking zone is large.
- EP 0 831 675 A1 discloses a ceramic cooking plate with from the underside of the hotplate spaced heating resistors distributed over the entire surface of the heating field available. Below the heating resistors are a variety of transmitters and detectors for electromagnetic or acoustic waves attached, with which the expansion of a placed on the hob cooking vessel with the help of the bottom side reflected waves can be determined exactly. Corresponding to the determined extent of the floor area of the cooking vessel, the present below this floor surface heating resistors targeted be controlled. With this embodiment, it is no longer necessary, the occupancy a ceramic hob with magnetic detectors always on the use was dependent of magnetizable cooking vessels to fall back.
- US-A-5 183 996 discloses a cooking appliance, in which for each section a weight sensor is provided.
- Object of the present invention is therefore to the generic cooking method and the generic cooking appliance develop such that the disadvantages of the prior art be overcome.
- the cooking of the relevant object is achieved in that the Covering the cell-like sections with food to be cooked is automatically detected by detection at least the resistors, in particular internal resistances, the heating elements with at least a device for determining the resistances and / or the temperature of the cell-like sections with at least one temperature sensor per cell-like section in operative connection with a control and / or regulating device, and in dependence on the Gargutbedeckung the cell-like sections, the cooking process is performed.
- At least a first size of the product to be cooked such as the surface temperature, the thermal conductivity, the energy input, the moisture content, the surface condition, the contour, the Volume, density, browning, crusting, consistency, weight and / or the Gargutart, at least one derivative of the first Gargutionat after the time each cell-like portion, the load and / or optical characteristics is determined or be.
- the invention proposes that by means of a cooking process sensor, preferably at least partially in the food to be cooked, at least a second Gargutacious, 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 crusting, the degree of protein swelling, the vitamin degradation, the development of carcinogenic substances, hygiene and / or thermal conductivity, and / or at least a time derivative of the second Gargutacious after the time is determined or will be.
- a cooking process sensor preferably at least partially in the food to be cooked, at least a second Gargutacious, 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 crusting, the degree of protein swelling, the vitamin degradation, the development of carcinogenic substances, hygiene and / or
- the first Gargutying, the derivative of the first Gargutying, the second Gargutest and / or the derivative of the second Gargutying with at least one stored third Gargutificat and / or at least one entered fourth Gargutados is or will be compared, and depending on the result the comparison the cooking process is performed.
- first Garguty, the derivation of the first Garguty, the second Gargutest and / or the derivative of the second Gargutying especially as Function of the time, as a third Gargutacious is or will be saved.
- the fourth Gargutty entered by a user is stored, in particular as a function of time.
- the invention also proposes that at least one instruction to a user depending on at least one detected resistance of a detected temperature and / or a specific first, second, third and / or fourth cooking product size for guiding of the cooking process is issued.
- the cooking appliance relating to the object is achieved by at least one device for determination the resistors, in particular internal resistances, the heating elements and / or at least a 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 portion operatively connected to Control and / or regulating device.
- the invention can also be characterized by an at least partial thermal Isolation of the individual cell-like sections from each other.
- Embodiments of the invention may be characterized in that the control and / or Control device in operative connection with at least one cooking process sensor, the at least partially insertable into a food, a storage unit, an input unit, a display unit and / or an output unit is, in particular self-learning To control cooking methods and / or to regulate.
- the food support is tiltable.
- the invention proposes that the food support by means of a lid, preferably airtight, closable.
- the invention is thus 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 Gargutart and Gargutposition is adjustable, so that, for example, the meat-crickets only pieces of meat are heated while the rest of the cooking surface remains substantially cold, so that evaporation of escaping from the pieces of meat juice and a burn is substantially avoided by sloping solid particles on the cooking surface.
- FIG. 1 shows a perspective view of a part of a cooking appliance 1 according to the invention with a smart Cooking surface 100, which allows cooking by the method according to the invention.
- the cooking appliance 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 subdivision of the cooking surface 100 is achieved in that each cell 101 to 114 in thermal Contact with a heating element 2 is, while the cooking surface 100 is a forms closed surface.
- the heating elements 2 are essentially in direct contact arranged with the cooking surface 100 at the bottom thereof.
- every cell has 101 to 114, a weight sensor 3 and an optical detection unit 4, consisting of a source for emission of electromagnetic radiation and a detector for detection of the food to be scattered and / or reflected radiation.
- each cell 101 to 114 comprises corresponding elements.
- alternative embodiment may be provided that the cells mechanically separated from each other, even isolated from each other, are formed, for example, a weight determination to allow separate for each cell.
- On the cooking surface 100 is a food to be cooked 6, in the form of a steak, in which at least 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) resistors the heating elements 2, preferably all cells 101 to 114, are connected to a not shown Control and / or regulating unit connected.
- This control and / or regulating unit is again with a memory unit (not shown), an input unit (not shown) and an output unit (not shown).
- Control unit can be prevented, that it partially to a burning of food comes. Because there is significant in an area where burning is imminent or already taking place The heat transfer into the food changes, resulting in a change the resistance of the affected heating elements 2 and in a change of the over the Weight sensors 3 detected weight due to the locally different moisture content of the food to be cooked, can specifically reduce the heating locally and / or over the Output unit, the request is issued to the user to stir the food or to be taken.
- the change in the heat transfer can also by a Change of a recorded over a temperature sensor, not shown, temperature profile for each cell.
- a thinning of the cooking surface 100 can be prevented and at the same time ensuring a perfect cooking result.
- the determined by the control unit and / or by a user via the input unit Entered Gargutieren be preferred, especially as a function of time stored in the storage unit.
- the control and / or regulating unit recognizes tendencies, such as B. the burning of food, and leads early counter-regulation of Cooking process through, or gives about the output unit corresponding instructions to the User.
- the cooking appliance 1 according to the invention is thus self-learning.
- a cooking process and a cooking process using this Cooking device provided a satisfactory cooking result through an intelligent scheme single cells into which the cooking surface is divided, including comparison of current ones Gargutestn with stored Gargutestn, guaranteed, with an additional energy savings achieved 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)
Description
- 1
- Gargerät
- 2
- Heizelement
- 3
- Gewichtssensor
- 4
- Optische Detektionseinheit
- 5
- Garprozeßfühler
- 6
- Gargut
- 10
- Gargutträger
- 100
- Garfläche
- 101-114
- Zelle
Claims (15)
- Garverfahren, insbesondere zum Kochen, Grillen, Braten, Frittieren und/oder Dünsten, bei welchem Gargut auf oder in einem Gargutträger (10) mit einer Garfläche (100), die eine Vielzahl von jeweils über zumindest ein Heizelement (2) beheizbaren zellenartigen Abschnitten (101-114) umfaßt, angeordnet und unter Steuerung und/oder Regelung zumindest eines der Heizelemente (2) gegart wird, dadurch gekennzeichnet, daß die Bedeckung der zellenartigen Abschnitte (101-114) mit Gargut automatisch erkannt wird durch Erfassung der Veränderung zumindest der Widerstände, insbesondere Innenwiderstände, der Heizelemente (2) mit zumindest einer Einrichtung zur Bestimmung der Widerstände und/oder der Temperatur der zellenartigen Abschnitte (101-114) mit zumindest einem Temperatursensor pro zellenartigem Abschnitt (101-114) in Wirkverbindung mit einer Steuer- und/oder Regeleinrichtung, und in Abhängigkeit von der erkannten Gargutbedeckung der zellenartigen Abschnitte (101-114) das Garverfahren geführt wird.
- Garverfahren nach Anspruch 1, dadurch gekennzeichnet, daß
zur Erkennung der Gargutbedeckung der zellenartigen Abschnitte (101-114) zusätzlich 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 (101-114), die Belastung und/oder optische Charakteristiken jedes zellenartigen Abschnitts (101-114) bestimmt wird bzw. werden. - Garverfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß
mittels eines Garprozeßfühlers (5), der vorzugsweise zumindest teilweise in das Gargut einsteckbar ist, zusätzlich 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. - Garverfahren nach Anspruch 2 oder 3, dadurch gekennzeichnet, daß
der Garverlauf, insbesondere über die Heizelemente (2) der einzelnen zellenartigen Abschnitte (101-114) 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. - Garverfahren nach Anspruch 4, dadurch gekennzeichnet, daß
von einem Gargut zumindest teilweise überdeckte zellenartige Abschnitte (101-114) zu einer Gruppe zusammengefaßt werden. - Garverfahren nach einem der Ansprüch 2 bis 5, dadurch gekennzeichnet, 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. - Garverfahren nach Anspruch 6, dadurch gekennzeichnet, 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. - Garverfahren nach Anspruch 6 oder 7, dadurch gekennzeichnet, daß
die vierte Gargutgröße von einem Benutzer eingegeben und gespeichert wird, insbesondere als Funktion der Zeit. - Garverfahren nach einem der vorangehenden Ansprüche, dadurch gekennzeichnet, 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.
- Gargerät (1) mit einer Garfläche (100) eines Gargutträgers (10), die eine Vielzahl von zellenartigen Abschnitten (101 - 114) umfaßt, wobei jeder zellenartige Abschnitt (101-114) zumindest ein Heizelement (2) aufweist, das mit einer Steuer- und/oder Regeleinrichtung verbunden ist, zur Durchführung eines Garverfahrens, bei welchem Gargut auf oder in einem Gargutträger mit einer Garfläche, die eine Vielzahl von jeweils über zumindest ein Heizelement beheizbaren zellenartigen Abschnitten umfaßt, anordbar und unter Steuerung und/oder Regelung zumindest eines der Heizelemente garbar ist, wobei die Bedeckung der zellenartigen Abschnitte mit Gargut automatisch erkenbar ist durch Erfassung zumindest der Widerstände, insbesondere Innenwiderstände, der Heizelemente mit zumindest einer Einrichtung zur Bestimmung dieser Widerstände und/oder der Temperatur der zellenartigen Abschnitte mit zumindest einem Temperatursensor pro zellenartigem Abschnitt (101-114) in Wirkverbindung mit der Steuerund/oder Regeleinrichtung.
- Gargerät nach Anspruch 10, gekennzeichnet durch
einen Gewichtssensor (3) und/oder eine optische Detektionseinheit (4) für jeden zellenartigen Abschnitt (101 - 114) in Wirkverbindung mit der Steuer- und/oder Regeleinrichtung. - Gargerät nach Anspruch 10 oder 11, gekennzeichnet durch
eine zumindest teilweise thermische Isolierung der einzelnen zellenartigen Abschnitte (101-114) voneinander. - Gargerät nach einem der Ansprüche 10 bis 12, dadurch gekennzeichnet, daß
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. - Gargerät nach einem der Ansprüche 10 bis 13, dadurch gekennzeichnet, daß
der Gargutträger (100) kippbar ist. - Gargerät nach einem der Ansprüche 10 bis 14, dadurch gekennzeichnet, daß
der Gargutträger (100) mittels eines Deckels, vorzugsweise luftdicht, verschließbar ist.
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 EP1253382A1 (de) | 2002-10-30 |
EP1253382B1 true EP1253382B1 (de) | 2005-03-02 |
Family
ID=7682591
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP02009510A Expired - Lifetime EP1253382B1 (de) | 2001-04-25 | 2002-04-25 | Garverfahren und Gargerät mit automatischer Garguterkennung |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP1253382B1 (de) |
DE (2) | DE10120136A1 (de) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Families Citing this family (14)
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 |
DE102005011305A1 (de) | 2005-03-07 | 2006-09-14 | E.G.O. Elektro-Gerätebau GmbH | Verfahren und Vorrichtung zur Regelung von Garvorgängen in einem Garraum |
DE202006009284U1 (de) * | 2006-06-13 | 2007-10-25 | Rational Ag | Gargerät mit Gargutzustandsgrößenüberwachung |
DE102007011565B4 (de) * | 2007-03-08 | 2018-02-15 | Rational Ag | Verfahren zum Bestimmen des Ausgangszustands eines Garguts sowie Vorrichtung zum Durchführen solch eines Verfahrens |
DE102007039027A1 (de) | 2007-08-17 | 2009-02-26 | Rational Ag | Verfahren zur Bestimmung der Kerntemperatur eines Garguts und Gargerät zur Durchführung 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 |
EP2500724B1 (de) * | 2011-03-17 | 2014-04-30 | Electrolux Home Products Corporation N.V. | Verfahren zur Informationsgewinnung über Lebensmittel in einem oder für einen Kochprozess |
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 |
US10931765B2 (en) * | 2015-02-16 | 2021-02-23 | Vita-Mix Management Corporation | Intelligent blending system |
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 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4414465A (en) * | 1980-03-05 | 1983-11-08 | Thorn Domestic Appliances (Electrical) Ltd. | Cooking apparatus |
SE8402536L (sv) * | 1984-05-10 | 1985-11-11 | Kopal Forseljnings Ab | Uppvermningsanordning |
FR2664458A1 (fr) * | 1990-07-06 | 1992-01-10 | Philips Electronique Lab | Table chauffante. |
JP3103252B2 (ja) * | 1993-08-30 | 2000-10-30 | 株式会社東芝 | 加熱調理器 |
EP0740895A1 (de) * | 1993-12-06 | 1996-11-06 | Aktiebolaget Electrolux | Vorrichtung zum bestimmen des thermischen belastungzustandes eines kochfeld |
AU695236B2 (en) * | 1994-10-20 | 1998-08-13 | Matsushita Electric Industrial Co., Ltd. | High-frequency heating device |
ES2115525B1 (es) * | 1996-03-20 | 1999-02-16 | Lato Ventura Vale | Sistema de aprovechamiento de la superficie total de vitroceramica para cocina. |
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 | Garprozeßfühler |
-
2001
- 2001-04-25 DE DE10120136A patent/DE10120136A1/de not_active Withdrawn
-
2002
- 2002-04-25 DE DE50202348T patent/DE50202348D1/de not_active Expired - Lifetime
- 2002-04-25 EP EP02009510A patent/EP1253382B1/de not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Also Published As
Publication number | Publication date |
---|---|
DE50202348D1 (de) | 2005-04-07 |
DE10120136A1 (de) | 2002-11-14 |
EP1253382A1 (de) | 2002-10-30 |
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