EP1635120A2 - Verfahren zum Zubereiten von Lebensmittelprodukten - Google Patents

Verfahren zum Zubereiten von Lebensmittelprodukten Download PDF

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Publication number
EP1635120A2
EP1635120A2 EP05019646A EP05019646A EP1635120A2 EP 1635120 A2 EP1635120 A2 EP 1635120A2 EP 05019646 A EP05019646 A EP 05019646A EP 05019646 A EP05019646 A EP 05019646A EP 1635120 A2 EP1635120 A2 EP 1635120A2
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Prior art keywords
culinary
recipe
computer
control unit
apparatuses
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English (en)
French (fr)
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EP1635120A3 (de
Inventor
Gian Luigi Paris
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NILMA SpA
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NILMA SpA
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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

Definitions

  • the invention relates to methods for processing food products.
  • the invention relates to a method for preparing a food product by following a recipe, a method for heat-treating a food product and a method for controlling a culinary apparatus by means of a remote computer connected to the culinary apparatus.
  • Apparatuses for cooking foods are known that enable the operator to set a desired cooking time and temperature. Owing to a warning signal, for example of acoustic type, generated by the culinary apparatus, the operator is informed that the set temperature has been reached and maintained for the desired time.
  • a warning signal for example of acoustic type
  • the operating methods disclosed above oblige the operator to remember precisely the sequence of operations to perform, the quantities of each ingredient to be used during preparation of a food and the cooking temperature and time for each phase of the recipe or to periodically consult the recipe to be carried out. This may be burdensome when complicated foods have to be prepared, especially in large quantities, as occurs in industrial kitchens. Furthermore, if the operator is simultaneously preparing several foods that are different from one another there is the risk of mixing up the relative recipes by introducing the wrong ingredients during the preparation of a food.
  • Chillers are furthermore known that are suitable for receiving a food product to cool it, taking it for example from the temperature at which the product is when it leaves the oven to a lower temperature, normally 8°C, at which the food product can be kept for a limited period of time.
  • the chillers have to operate in compliance with certain conditions prescribed by current food legislation regarding, for example, the temperature in the reducing chamber, the final temperature at the core of the product and the reduction time required to bring the core of the product to the desired final temperature. These conditions and/or the ways to reach them depend on the type of food product introduced into the chiller and on its quantity.
  • Apparatuses are known for heat-treating a food product, in particular, refrigerating rooms, which generate an alarm message when a situation occurs that could compromise the correct treatment of the product.
  • This alarm may be of the remote type, for example comprising a siren that comes on in a room in which an operator is present, such as a porter's lodge.
  • An alarm of the type disclosed above nevertheless does not enable the operator to obtain information on the type of problem that has occurred in the culinary apparatus or, if there is a plurality of culinary apparatuses, to deduce the apparatus in which the alarm occurred. Furthermore, the alarm is perceptible only in the room in which the siren has been installed.
  • An object of the invention is to improve the methods for preparing food products according to a preset recipe.
  • a further object is to prevent the operator introducing the wrong ingredients when preparing a food product following a certain recipe.
  • a still further object is to enable an operator to simultaneously prepare several food products that are different from one another, with virtually negligeable risks of error.
  • Another object is to simplify the methods for heat-treating food products.
  • Still another object is to simplify the operations that an operator has to perform during heat-treatment of food products, thus consequently reducing the possibility of error.
  • Another object is to simplify the control methods of culinary apparatuses, in particular as regards the generation of alarms.
  • a method for preparing a food product in a culinary apparatus controlled by a control unit comprising subjecting a selection of ingredients to a sequence of operations prescribed by a recipe, characterised in that, during said preparing, said control unit generates a message that requires an operator to introduce at least an ingredient of said selection, so that said culinary apparatus can execute on said at least an ingredient an operation of said sequence.
  • a method for heat-treating a food product in a culinary apparatus controlled by a control unit comprising subjecting said product to a heat cycle having at least a treatment parameter, characterised in that said control unit receives as an input information relating to said product and selects the value of said at least a treatment parameter on the basis of said information.
  • the control unit in fact selects the appropriate values of the treatment parameters. The risks of operator error in the determination of the treatment parameters are thus substantially eliminated.
  • the culinary apparatus comprises a chiller. In another embodiment the culinary apparatus comprises a device for cooking pasta.
  • a method for controlling a culinary apparatus by means of a remote computer connected to said culinary apparatus comprising generating an alarm when in said culinary apparatus an operating fault occurs, said alarm being displayed on a screen of said computer.
  • a system 1 for processing food products, in particular for preparing foods according to preset recipes and/or for heat-treating edible products.
  • the system 1 comprises a computer 2, for example a personal computer, to which one or more culinary apparatuses are connected in such a way as to form a network.
  • the culinary apparatuses connected to the computer 2 may comprise cooking apparatuses, food-reactivation apparatuses, chiller or freezing apparatuses and more in general all those apparatuses that require control of the temperature and/or of the food-treatment process.
  • the culinary apparatuses belonging to the system 1 are usually intended for industrial use, i.e. they are built to process large quantities of food products, as for example occurs in the kitchens of restaurants, canteens, industrial plant for the production of foods.
  • a convection oven, a convection-steam oven, a pasta-cooking device, a first cooking and mixing device, a steam oven, a chiller, a group of refrigerating rooms, a second cooking and mixing device, a third cooking and mixing device and a grinding and mixing device are connected to the computer 2.
  • the system When the program is used for the first time or when a new culinary apparatus is inserted inside the system 1, or again if it is desired to change the arrangement of the culinary apparatuses belonging to the system 1, the system must be configured by informing the computer 2 of the culinary apparatus actually present in each node of the network that connects the culinary apparatuses.
  • the program displays a configuration table of the type shown in Figure 2 which shows a network node on each line, i.e. a plug to which to connect a given apparatus whereas the columns show the names of the apparatuses that can be controlled by the computer 2.
  • the program When the program is used for the first time all and only the boxes of the column "No machine" are activated to show that no machine is connected to the network nodes.
  • the program is set up to receive as an input from the operator the selection of a culinary apparatus on which it is desired to run a given recipe or in which it is desired to subject a food product to a heat treatment.
  • the program If it is desired to prepare a food according to a preset recipe, the program operates as shown in Figure 3. If the desired recipe is already present in the system, having already been input there previously, the program can receive the selection of the recipe from the operator and execute it. If on the other hand the recipe is not present in the system, it must be inserted and memorised.
  • the program displays a window, the contents of which vary according to the culinary apparatus that it is desired to control but which in general is of the type shown in Figure 4.
  • the operator is first of all requested to input the name of the recipe, followed by a short description thereof. Subsequently, the operator inputs the data on the individual phases, by selecting the phase of interest starting from number 1 and then inputting its duration expressed, for example, in minutes. The values are then set that the temperature must have at determined points during the phase under consideration.
  • the program enables the operator to input, for each phase, the value of the temperature of the walls of the culinary apparatus and of the temperature of the food. In other cases, it may be possible to input the value of the temperature at points of the culinary apparatus other than the walls, for example in the cooking chamber.
  • the culinary apparatus heats or cools the food until the set temperature is reached, after which the phase is terminated.
  • This message comprises an instruction to communicate to the operator during execution of the phase under consideration.
  • This instruction may, for example, refer to the invitation to introduce a preset quantity of ingredients into the culinary apparatus and/or to perform certain operations on the food product, for example turn it. Owing to these instructions, the operator can be kept informed promptly as the recipe is being executed of the ingredients to be introduced and of the operations to be performed. In this way the operator no longer has to periodically consult the recipe book. Furthermore, the risks of introducing the wrong ingredient or of forgetting a necessary operation because of an operator error are reduced.
  • the program after receiving the recipe as an input, enables the operator to save it in three possible ways:
  • the recipe can be selected either directly from the computer 2, or from the culinary apparatus on which it is intended to execute it, if this recipe has already been stored in the culinary apparatus or the name of the recipe has been saved in the file of the culinary apparatus.
  • the culinary apparatus that was selected at the start of the program executes it, going through the phases envisaged for the recipe in the order in which they have been stored.
  • the typical parameters of the process for example temperature, time, mixing speed, mixing type, take on the values prescribed in the corresponding recipe.
  • the message provided for that phase of the recipe is also displayed in such a manner as to inform the operator of the operations that he has to execute.
  • the next phase starts until the end of the recipe is reached, which is normally identified by the first line of the recipe on which all the process parameters assume the value zero.
  • the latter can be modified by the operator for example, if on tasting the food he has found that the quantity of an ingredient or the value of a parameter has to be modified. This option is useful even if quantities of a food have to be prepared that differ from one another. If for example the quantity of food obtained has to be halved it will be sufficient to modify the quantities of ingredients envisaged by the original recipe, dividing them by two.
  • Figures 5 to 11 show some examples of recipes that can be executed in the system 1.
  • Figure 5 refers to the recipe for preparing Bolognese sauce in a cooking and mixing device, of the type indicated by the name "cooking pan”.
  • a cooking pan is an upturnable saucepan equipped with a lid and a heated bottom, and comprising a mixer that enables the food being prepared to be mixed.
  • Figure 5 shows the Bolognese sauce recipe as it has been input and stored in the computer 2.
  • the system 1 asks the operator to introduce 5.5 litres of olive oil into the cooking pan.
  • the oil is mixed continuously and heated for the time required to reach a temperature of 150 °C on the bottom of the cooking pan, which is ideal for frying.
  • the system 1 displays a message with which it requests the operator to introduce 19 kg of onions, celery and chopped carrots that are fried at 150°C for 20 minutes.
  • the mixer mixes the ingredients in an alternating manner.
  • the program asks the operator to insert 50 kg of minced meat comprising 50% beef and 50% pork, which is browned for 50 minutes at a temperature of 150°C, with reversed mixing.
  • the operator is requested to pour into the cooking pan 10 litres of peeled tomatoes and 3 litres of wine, and the concoction thus obtained is kept at 150°C for 45 minutes with alternating mixing so that most of the water in the peeled tomatoes and the wine can evaporate.
  • the operator in accordance to the instructions displayed by the program, adds 32 litres of hot broth and 250 grams of salt whilst the base temperature of the cooking pan is heated to 130°C for a period of 35 minutes.
  • the mixer carries out continuous mixing.
  • the recipe provides for inserting 1 kg of flour to thicken the liquids, mixing continuously and taking the bottom of the cooking pan to 120° for 10 minutes.
  • the program recognises that the recipe has finished inasmuch as a line is shown in which both the time values and the temperature values are nil.
  • This recipe is suitable for a cooking pan of medium capacity, i.e. of 160 litres. If it is desired to use a cooking pan with capacity of 300 litres or 65 litres, the quantities of the ingredients of the recipe listed above will have to be multiplied by 1.875 and by 0.4 respectively.
  • Figure 6 relates to a recipe for preparing a veal roast in a convection-steam oven.
  • High maximum-load 120 kg
  • medium maximum-load 60 kg
  • low maximum-load 30 kg
  • convection-steam ovens are available.
  • roasts weighing 1 kg each, distributed on 5 trays. These roasts are scalded by a preliminary steam-cooking phase lasting 20 minutes in such a way as to make the surface of the roasts soft without any loss of liquids taking place.
  • the temperature of the cooking chamber is 100°C
  • the temperature of the steam generator is 100°C and the probe does not measure any temperature, not having yet been inserted into the food.
  • Cooking power is 100% and fan speed is low.
  • the program warns the operator that the roasts must be brushed with oil aromatised with rosemary, after which cooking proper is proceeded with, heat being supplied both by means of the steam generator (which is at a temperature of 100°C), and by means of the resistances or the heat exchanger in the cooking chamber. By so doing it is possible to keep the roast soft without loss of liquids.
  • This phase lasts 60 minutes, with a chamber temperature of 160 °C and a steam generator temperature of 100°C. Yet again, the probe does not detect any temperature, as it has not been inserted into the food. Power is 50% so as to reduce energy consumption. Subsequently, the program generates a message in which the operator is requested to turn the roasts and to insert the food probe into the heart of a roast.
  • the probe must preferably be stuck into the roast of larger dimensions and which is in the centre of a tray.
  • a last convection-cooking phase without steam is then executed, i.e. with dry air, to dry the skin of the roast, which thus becomes crisp whilst the core remains tender.
  • this phase which lasts until the probe measures a temperature at the core of the product of 85°C, power is 100% and fan speed is low.
  • This recipe is suitable for a convection-steam oven of medium maximum load. If an oven with high or low maximum load is used when the recipe is input into the system 1, the quantity of roasts must be multiplied by 2 and by 0.5 respectively.
  • Figure 7 shows the recipe introduced into the system 1 to cook a veal roast in a convection oven.
  • the operator is initially asked to insert 50 veal roasts weighing 1 kg each into the oven, distributed on 5 trays.
  • the temperature of the cooking chamber is brought up to 150°C, whereas the probe does not measure any temperature, as it has not yet been inserted into the product.
  • the humidity value in the cooking chamber is rather high, 50%, so as to cook the roasts whilst keeping their surfaces soft and without loss of liquids. Power is 100% and fan speed is low. This first phase lasts 40 minutes.
  • Cooking proper is then proceeded with, keeping the temperature of the cooking chamber at 160°C for 60 minutes.
  • the humidity in the cooking chamber is then diminished compared with the previous phase, but is nevertheless kept at medium levels (25%) in order to keep the roasts soft and not make them lose weight.
  • the overheated steam in the cooking chamber acts as an energy vehicle.
  • the program requests the operator to turn the roasts and to insert the food probe, for example into the core of a roast of large dimensions arranged in the centre of a tray.
  • a final cooking phase is then run, which lasts until the temperature at the core of the product, measured by the probe, has reached a value of 85 °C.
  • Cooking occurs in dry air, with only 2% humidity in the cooking chamber, in such a way as to dry the skin of the roast, which becomes crisp whereas the core remains soft and tender.
  • Figure 8 shows an example of a recipe for preparing boiled beef in a steam pressure oven. May different types of steam pressure ovens exist, which differ from one another by the type of power (gas, electricity, etc) and by maximum load. This must be taken into account when inputting the recipe into the computer 2.
  • the steam oven can be considered to be a pressure receptacle, it is necessary to wait a few minutes before opening or closing its door. It is not therefore advisable to open the oven during execution of the recipe whereas it is possible to vary the pressure, for example by increasing it progressively when products have to be cooked the surfaces of which could break that if they are subjected to great initial pressure, for example apples, pears, boiled meat.
  • the program initially shows a message in which the operator is requested to insert 60 pieces of beef weighing 1 kg each, distributed in 6 trays.
  • An initial cooking phase is then executed lasting 20 minutes with a relatively low pressure value, for example the equivalent of 350 mbar, in such a way as to prevent breaks on the surface of the meat.
  • the pressure is increased to 600 mbar, for a period of 30 minutes.
  • the pressure is then further increased to reach the value of 900 mbar and is thus maintained until the temperature at the core of the product, as measured by a probe that the operator has initially inserted into a piece of large dimensions arranged in the centre of a tray, reaches the value of 90°C.
  • Figure 9 shows a recipe for preparing the bechamel in a cooking and mixing device comprising an automatic overturnable saucepan with mixer.
  • the recipes for saucepans of the type disclosed above can be introduced into the system 1 by setting the values of the following parameters for each phase:
  • the program In order to prepare the bechamel according to the recipe in Figure 9, the program first of all requests the operator to pour in 260 litres of whole milk.
  • the milk is heated to an ideal temperature for subsequently amalgamating the flour, for example 50°C, for a period of 5 minutes, with alternating mixing.
  • the operator is then invited to insert 26 kg of 00 flour with a mixer, which operates whilst the flour is introduced in such a way as to prevent the formation of lumps.
  • the operator removes the mixer from the saucepan and closes it with the respective lid.
  • the mixture of milk and flour is heated for at least 10 minutes at 90°C.
  • the program then requires 16 kg of small pieces of butter to be inserted, after which the preparation is kept at 90° for 40 minutes. Lastly, the operator is invited to add salt and pepper as required. After 5 minutes at 90°, the bechamel is ready.
  • This recipe is valid for a saucepan with a mixer having a capacity of 300 litres.
  • Figure 10 shows an example of a recipe for preparing a Bolognese sauce in a mixing and cooking device.
  • This device comprises an automatic overturnable cooking pan with mixer in which heating occurs by condensation of pressurised steam (e.g. 8 bar) inside a cavity with which the cooking pan is provided.
  • pressurised steam e.g. 8 bar
  • the operator is initially requested to insert 16 litres of olive oil.
  • the oil is heated until it reaches the ideal temperature for frying, which is typically 150°C, and is mixed continuously at 10 rpm.
  • the program requests the operator to insert 60 kg of chopped onions, celery and carrots that are mixed alternately at 8 rpm. This phase lasts 15 minutes, with a cavity-wall temperature of 130°C and a food temperature of 110°C.
  • a message is then displayed that requests the operator to insert 200 kg of minced beef and pork, which are browned for 35 minutes at a wall temperature of 120°C and at a food temperature of 100°C.
  • the product is mixed alternately at a mixer rotation speed of 12 rpm.
  • the program requests the operator to soak everything with 10 litres of dry white wine, maintaining a wall temperature of 120°C and a food temperature of 100°C for 5 minutes. Mixing is continuous with 10 rpm rotation speed.
  • the program requests the operator to respectively insert 90 litres of hot stock and 750 grams of fine salt with the time, temperature and mixing-type values shown in Figure 10.
  • the system then displays a message that requests the operator to insert 3 kg of 00 white flour whilst everything is mixed at 10 rpm for a period of 10 minutes.
  • the food temperature is still 100°C, whereas the wall temperature has fallen to 110°C.
  • the final cooling phase starts in which the B perfumese sauce is mixed continuously at a speed of 14 rpm for all the time necessary for the temperature of the wall to reach 20°C and the food temperature to reach 70°C. Preparation of the B perfumese sauce has now terminated.
  • the conclusive cooling phase is present only in the versions of cooking pan provided with an optional cooling device by means of which, when a wall temperature lower than 30 °C is set, refrigerated or mains water is delivered to the cavity to remove the heat. In this way the food is unloaded from the cooking pan at a temperature that is not excessive, which guarantees that the operator does not get burnt and that the pumps for transferring the food to the collection silos are not damaged.
  • Figure 11 shows an example of a recipe for preparing the bechamel in a mixing and grinding device.
  • This device comprises a so-called automatic and overturnable cutter, namely a receptacle provided with a mixer in which heating occurs by condensation of steam inside a cavity of the receptacle. Steam pressure may be of the order of 0.5 bar.
  • the recipe to be used and stored in the system 1 is the one shown in Figure 11.
  • the program first requests that 3 kg of butter and 7 kg of flour be inserted, which are mixed at a speed of 600 rpm a minute.
  • the butter and the flour are heated until a temperature of 60°C is reached both on the cavity-wall and in the food, at atmospheric pressure.
  • the program displays a message in which the operator is requested to insert 70 litres of milk.
  • the concoction that is thereby obtained is heated for 35 minutes and mixed with the values of the process parameters indicated in Figure 11.
  • the operator is requested to insert 600 grams of fine salt.
  • the latter is then mixed, together with the previously introduced ingredients, at a mixing speed of 1200 rpm for a period of 10 minutes.
  • the temperature and vacuum values are the same as for the previous phase.
  • the cooling phase starts, which is executed only in the versions provided with a special cooling device.
  • This device is such that when the set wall temperature is less than 30°C, refrigerated or mains water is delivered to the cavity to remove heat from the receptacle of the cutter.
  • the recipe of Figure 11 is executable in grinding and mixing devices having a nominal capacity of 120 litres.
  • the recipe must be modified by multiplying the quantity of ingredients listed in it by suitable coefficients.
  • the program stored in the computer 2 not only enables the execution of recipes in certain culinary apparatuses to be controlled, but also enables culinary apparatuses to be managed in which a food product is heat-treated, without, however, following a recipe.
  • the program can be used to control chiller and/or freezers.
  • the chillers are cooling devices that normally enable a food to be taken from a relatively high temperature such as the temperature when exiting an oven, to a lower temperature, typically 8 °C, as prescribed by current food legislation.
  • the program requests the operator to indicate the type and quantity of food to be cooled, for example 40 kg of roast pork or 20 kg of lasagne 40 mm thick.
  • the program chooses the appropriate values of the following parameters:
  • hard reduction if it is desired to rapidly reach the temperature prescribed by law at the core of the product
  • soft reduction if it is desired to prevent the formation of ice on the surface of the product.
  • Hard reduction can be set for products such as stock, soups and liquids in general whereas soft reduction can be used for roasts and meats the surface appearance of which could be harmed in the event of the formation of ice.
  • the values of the above parameters are stored in the system 1 according to the type of product to be cooled and its quantity. Nevertheless, it is possible, with methods similar to those described for the recipes, to insert into the system 1 the values of the process parameters for types and/or quantities of food not initially stored in the computer 2.
  • the chiller After reaching the set reduction temperature, the chiller keeps this temperature constant until the operator intervenes, thus assuming the function of a large refrigerator.
  • An automatic pasta cooker can also be connected to the computer 2, which automatic pasta cooker is provided with one or more cooking tanks that are controllable independently from one another.
  • the pasta cooker can be controlled by the program stored in the computer 2, in which it is possible to insert, for any type and/or quantity of pasta, the values of the following operating parameters:
  • the program When the program is installed in the computer 2, it already contains inside itself the appropriate values of the parameters mentioned above for certain types of pasta. In this case, it is sufficient for the operator to indicate the type of pasta that he wishes to cook and/or its quantity in order that the program automatically set in the pasta cooker the values of the operating parameters indicated above.
  • the operator any way has the possibility of entering new types of pasta to be cooked and/or modifying existing data, as previously described with reference to the inputting and modifying of recipes.
  • one or more refrigerating rooms can be connected to the computer 2, each of which provides a given temperature values over time according to the type of product contained in the refrigerating room.
  • the system 1 may comprise a refrigerating room for frozen foods, one for dairy product, one for white meats, one for red meats and one for vegetables.
  • the system 1 furthermore enables, for each of the culinary apparatuses connected to it, the temperature values to be recorded in function of the time during execution of the recipes or more in general during the heat-treatment processes of the food products.
  • the temperature is recorded in a continuous manner from the moment in which the computer 2 is switched on and its values can be displayed in the form of a graph of the type shown in Figure 12.
  • This graph shows, in addition to the curves showing the temperature variation, the indication of the recipe or of the programmed treatment and its disclosure, the number of the phase currently being executed, the values of the parameters that identify the phase and a bar showing the time that has elapsed from the start of the current phase and the time that has elapsed from the start of the recipe.
  • the graph display can be modified; for example, it is possible to increase magnification in such a way as to show the temperature values over a relatively short period of time of the order of a few hours or to reduce the magnification to show how the temperature has varied over the course of a few days. It is also possible to display the precise value of the temperature at a point of interest, by simply positioning the cursor on that point.
  • the program loaded into the computer 2 furthermore enables a file to be created in which each execution of a recipe or of another heat treatment of a food product inside a culinary apparatus connected with the computer 2 is recorded.
  • each execution is recorded in a file that is stored in a specific folder on the basis of the type of culinary apparatus and the number of node to which the apparatus is connected.
  • the files are filed on the basis of the date on which the recipe or the corresponding process were run.
  • the program enables a graph to be displayed that shows the temperature according to the time, and a series of data relating to each single phase. These data comprise the effective duration of each phase and the temperature actually reached during each phase at the monitored points of the food and of the culinary apparatus.
  • the ingredients provided by the recipe and the code of the batch of the ingredient or ingredients actually used are furthermore displayed. This code is entered by the operator during execution of the recipe.
  • connection faults occur between the computer 2 and one or more of the culinary apparatuses
  • the fault is reported, for example by means of an icon flashing on the screen of the computer.
  • clicking on an icon it is possible to display a table that informs the operator of the culinary apparatus on which the connecting fault has occurred, of the physical node to which the apparatus is connected and of the day and time at which the fault occurred. The operator can thus intervene, for example by checking that the plug of the culinary apparatus in which the error occurred is correctly connected to the network, or by resetting the system.
  • connection fault cannot be remedied rapidly, the program is provided with a function that enables the culinary apparatus to be disconnected in which the connection fault occurred. In this way it is avoided that the fault delays or even prevents communication with the other culinary apparatuses connected to the computer 2.
  • a specific icon flashes on the screen of the computer 2, by clicking on which the operator accesses a page in which the date and time of the start of the alarm, the code of the culinary apparatus in which the alarm occurred, the number of the node to which the apparatus is connected and the type of alarm that occurred are shown.
  • Certain alarms are common to several culinary apparatuses connected to the computer 2. These joint alarms comprise the following messages in particular:
  • a specialised technician must open the electrical panel and reset the magnetothermal switch.
  • Figure 14 lists the alarms that may occur in the convection-steam oven or in convection oven, the meanings of which will be discussed below:
  • Figure 16 lists the alarm messages that may be displayed in the case of a saucepan provided with a mixer of the type used to execute the recipe of Figure 9. The meanings of these alarm messages are set out below:
  • Figure 17 shows the alarm messages that may be displayed during operation of a saucepan provided with a mixer and steam condensation heating system in a cavity with which the saucepan is provided of the type used to execute the recipe in Figure 10. The meaning of these messages is explained below:
  • Figure 18 shows a list of types of messages that may occur in a so-called cutter, having the meanings set out below:
  • Figure 19 shows some possible typical alarms of a chiller, the meanings of which are discussed below:
  • Figure 20 shows the alarms that can be displayed during operation of a pasta cooker.
  • Figure 20 refers to a pasta cooker comprising two tanks (right and left). The same alarm message can therefore be displayed with reference to either tank. Similar alarms may occur in the case of a pasta cooker having a single tank or a pasta cooker having more than two tanks.
  • the meanings of the alarm messages are explained below:
  • the system is able to display a plurality of alarm messages, as shown in Figure 22.
  • three types of alarm can be generated.
  • the alarms of the first type indicate a possible fault in the status of the individual physical components of the room: for example the room door is open, the light is on, the compressor is switched off, the compressor protection device has been tripped, the fans of the evaporators are stationary, defrosting is active.
  • the alarms of the second type indicate that a problem of relatively limited seriousness has occurred, for example the light of the room is on, the door is open, the temperature has fallen below a minimum preset level for a period of time that is greater than a preset interval.
  • the alarms of the third type indicate that a serious problem has occurred, i.e. which may compromise the conservation of the products contained in the room.
  • the compressor or the fans are stationary, the compressor protection device has been tripped or the temperature has risen above a preset maximum value.
  • the program stored in the computer 2 is able to store in a file the alarms that occurred in a preset culinary apparatus. For each alarm, the program records the date, time and apparatus in which the alarm occurred, the node to which the apparatus is connected and the type of alarm that occurred. Whether it was the start or the end of an alarm is also stored. These data are kept for a certain period of time, for example 40 days, thus enabling statistics to be drawn up regarding the problems that occurred in each culinary apparatus.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Commercial Cooking Devices (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP05019646A 2004-09-10 2005-09-09 Verfahren zum Zubereiten von Lebensmittelprodukten Withdrawn EP1635120A3 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMO20040229 ITMO20040229A1 (it) 2004-09-10 2004-09-10 Metodi per processare i prodotti alimentari.

Publications (2)

Publication Number Publication Date
EP1635120A2 true EP1635120A2 (de) 2006-03-15
EP1635120A3 EP1635120A3 (de) 2008-12-17

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EP05019646A Withdrawn EP1635120A3 (de) 2004-09-10 2005-09-09 Verfahren zum Zubereiten von Lebensmittelprodukten

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EP (1) EP1635120A3 (de)
IT (1) ITMO20040229A1 (de)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1972854A1 (de) * 2007-03-23 2008-09-24 Electrolux Home Products Corporation N.V. Verfahren zur Zubereitung eines Gerichts in einem Backofen
EP2031306A1 (de) * 2007-08-27 2009-03-04 Rational AG Verfahren und Gargerät zum Garen nach C-Wert
US20100196561A1 (en) * 2009-01-27 2010-08-05 Judith Kling Method for Visualizing Programs And A Cooking Device For Said Method
US20170224149A1 (en) * 2016-02-09 2017-08-10 Vorwerk & Co. Interholding Gmbh Controlling food processing steps of a multi-function cooking apparatus and remote kitchen appliances

Citations (4)

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GB2251960A (en) * 1990-11-12 1992-07-22 Optimum Solutions Ltd Food preparation and cooking system
WO1997017642A2 (en) * 1995-10-27 1997-05-15 Technology Licensing Corporation Diagnostic system for a cooking appliance
WO2001022780A1 (fr) * 1999-09-17 2001-03-29 Moulinex S.A. Dispositif d'assistance de preparation culinaire
WO2003031876A1 (en) * 2001-10-05 2003-04-17 Access Business Group International Llc Interactive cooking appliance

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2251960A (en) * 1990-11-12 1992-07-22 Optimum Solutions Ltd Food preparation and cooking system
WO1997017642A2 (en) * 1995-10-27 1997-05-15 Technology Licensing Corporation Diagnostic system for a cooking appliance
WO2001022780A1 (fr) * 1999-09-17 2001-03-29 Moulinex S.A. Dispositif d'assistance de preparation culinaire
WO2003031876A1 (en) * 2001-10-05 2003-04-17 Access Business Group International Llc Interactive cooking appliance

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1972854A1 (de) * 2007-03-23 2008-09-24 Electrolux Home Products Corporation N.V. Verfahren zur Zubereitung eines Gerichts in einem Backofen
WO2008116532A1 (en) * 2007-03-23 2008-10-02 Electrolux Home Products Corporation N.V. Method for preparing a dish in an oven
EP2902711A1 (de) * 2007-03-23 2015-08-05 Electrolux Home Products Corporation N.V. Verfahren zur Zubereitung eines Gerichts in einem Backofen
EP2902711B1 (de) 2007-03-23 2017-08-16 Electrolux Home Products Corporation N.V. Verfahren zur Zubereitung eines Gerichts in einem Backofen
EP2031306A1 (de) * 2007-08-27 2009-03-04 Rational AG Verfahren und Gargerät zum Garen nach C-Wert
US8344294B2 (en) 2007-08-27 2013-01-01 Rational Ag Method and cooking appliance for cooking according to the C-value
US20100196561A1 (en) * 2009-01-27 2010-08-05 Judith Kling Method for Visualizing Programs And A Cooking Device For Said Method
US20170224149A1 (en) * 2016-02-09 2017-08-10 Vorwerk & Co. Interholding Gmbh Controlling food processing steps of a multi-function cooking apparatus and remote kitchen appliances
EP3206096B1 (de) 2016-02-09 2018-08-01 Vorwerk & Co. Interholding GmbH System und verfahren zur steuerung von lebensmittelverarbeitungsschritten einer multifunktionellen kochvorrichtung und von lebensmittelverarbeitungsschritten entfernter küchengeräte
US10660465B2 (en) * 2016-02-09 2020-05-26 Vorwerk & Co. Interholding Gmbh Controlling food processing steps of a multi-function cooking apparatus and remote kitchen appliances
US10842309B2 (en) 2016-02-09 2020-11-24 Vorwerk & Co. Interholding Gmbh Controlling food processing steps of a multi-function cooking apparatus and remote kitchen appliances

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ITMO20040229A1 (it) 2004-12-10
EP1635120A3 (de) 2008-12-17

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