EP1856452B1 - Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson - Google Patents

Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson Download PDF

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Publication number
EP1856452B1
EP1856452B1 EP06707265A EP06707265A EP1856452B1 EP 1856452 B1 EP1856452 B1 EP 1856452B1 EP 06707265 A EP06707265 A EP 06707265A EP 06707265 A EP06707265 A EP 06707265A EP 1856452 B1 EP1856452 B1 EP 1856452B1
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European Patent Office
Prior art keywords
gas
cooking
food product
point
time
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Not-in-force
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EP06707265A
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German (de)
English (en)
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EP1856452A1 (fr
Inventor
Konrad SCHÖNEMANN
Michael Riffel
Lutz Ose
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.)
EGO Elektro Geratebau GmbH
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EGO Elektro Geratebau GmbH
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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

Definitions

  • the invention relates to a method for controlling cooking processes in a cooking chamber.
  • a food is either manually selected or automatically detected.
  • a gas sensor measures the gas concentration in a cooking chamber, for example an oven, from which a cooking quotient is determined in its time course. By comparing the cooking quotient with a final value of the gas concentration, the cooking process can be controlled and, in particular, terminated when, according to the theoretical specifications in connection with the measured gas concentration, the cooking product is ready.
  • the invention has for its object to provide an alternative method available to control a cooking process in a cooking chamber or cooking appliance and to automate as much as possible, with advantageous detection as simple, accurate and error-free runs.
  • the food to be cooked is determined, which can be done in various ways, as will be explained in more detail below.
  • a vector is linked, which is read from a memory of an evaluation circuit.
  • This vector is derived from a plurality of vectors stored in the memory, which have been previously determined empirically for this method for a plurality of different items to be cooked and then stored in the memory, for example at the factory.
  • the vector is at least two-dimensional and has at least one time value and at least one scalar value.
  • the concentration of a gas characteristic of the determined food to be cooked is measured by a gas sensor.
  • This gas sensor is advantageously designed or configured specifically for this characteristic gas, for example in that it can be controlled differently for particularly good detection of different gases.
  • the time course of the concentration of the characteristic gas is measured.
  • a first point is detected at which the concentration has the largest gradient in terms of magnitude. This extreme value of the time course of the concentration can be pronounced both as a maximum and as a minimum. Both this amount of the largest magnitude gradient and the time at which it is reached are stored.
  • a second point is detected where the concentration of the gas is zero gradient. Here only the time of reaching this second point is stored.
  • a straight line is mathematically laid through the first and the second point and their slope determined.
  • the further calculation of the entire cooking time can be carried out. This is done by keeping the slope of the line is multiplied by the scalar value of the read vector.
  • the time value of the read-out vector is added to it and thus determines the entire cooking time. Compared to the cooking time already passed, the remaining cooking time can be determined. After reaching either an operator can be made aware of the Garende by appropriate signals. Alternatively, the cooking process can be stopped, in particular by switching off a heater in the oven.
  • Another advantage of using the gradient of the gas concentration is that in this way, for example, aging phenomena of a gas sensor and an offset, which is due to the environmental conditions during operation of the gas sensor, can be largely avoided or eliminated. Thus, a relatively accurate detection of the determining points is possible.
  • the determination of the food to be cooked can basically be done in two different ways. On the one hand, it is possible for an operator to enter the food manually or to make it known to the evaluation circuit. For this purpose, a menu guide can be provided with appropriate input means.
  • the detection of the points or of the first point and of the second point takes place algorithmically by forming differences between values of the gradient of the time profile of the concentration of the characteristic gas. This can be done in discrete time intervals with a fixed duration, for example a few seconds.
  • the sensor signals are not evaluated from the beginning, since in most cases anyway not expected with a very soon approaching end of the cooking process and the processes so to speak not yet settled are.
  • an evaluation of the sensor signals only starts when the oven temperature has reached 90% of the final temperature or the selected cooking temperature.
  • the gas sensors can be designed or specified in different ways. On the other hand, they can be designed so that they only detect the concentration of three-atom or even higher-atom gases in the oven. Thus, a certain pre-selection of gases to be detected is possible, which reduces the effort and can increase the reliability of detection. Furthermore, it is possible that the gas sensors to oxygen, nitrogen and / or carbon dioxide are insensitive or do not detect these gases. Nevertheless, it is also possible that in individual cases, under certain circumstances, depending on the food, also one of these three gases is determined, in particular carbon dioxide.
  • the humidity in the cooking chamber or the moisture content of the exhaust air or the air in the oven can be detected.
  • a specially designed humidity sensor can be used. The value of this moisture can be used advantageously both for an automatic detection of the food itself and for a determination of an end time of the cooking process.
  • An arrangement of the gas sensor or sensors in an exhaust duct of the cooking chamber, in particular in an oven in Wrasenkanal is considered to be particularly advantageous.
  • the gases which are produced during the cooking process in the cooking chamber can be determined relatively concentrated and at the same time uniformly distributed.
  • Fig. 1 schematically an oven 11 is shown.
  • the muffle 13 is surrounded by a correspondingly insulated wall 12.
  • an oven heater 15 with Upper heat and lower heat arranged and connected to an oven control 16.
  • a baking pan 20 with a dough mixture 22 as food.
  • gas 24 contains various ingredients. On the basis of these ingredients, on the one hand, an automatic identification of the food or dough mixture 22 may already be possible at the beginning of the cooking process. Furthermore, by the gas 24, a recognition or calculation of the entire cooking time is possible, as will be explained in more detail below.
  • a schematically illustrated Wrasenauslass 14a is shown, which merges into a Wrasenkanal 14b.
  • This Wrasenkanal 14b leads out of the muffle 13 and the oven 11 also in a known manner.
  • a gas sensor 26 is arranged in the vapor channel 14b. This is connected to a sensor electronics 28.
  • a characteristic gas can be detected, which is located in the gas mixture 24.
  • the baking oven 11 or the controller 16 already knows at this point in time what the cooking product is or that it is the special dough mixture 22.
  • the associated data or characteristic values are stored in a memory of the controller 16, a specific gas or its concentration K is measured in the exhaust gas, which through the vapor channel 14 b from the oven 11 flows.
  • This concentration K is schematically in Fig. 2 shown over time t. As you can see, it rises slowly, then reaches a peak and then falls off relatively steeply. This climax forms the above-mentioned extreme value. It could also be a minimum to be used as an extreme for the evaluation.
  • the gradient or the first derivative K ' is determined. This is shown in dashed lines in their time course over time t.
  • the time t1 is determined at which the gradient K 'has its largest value K'1. This is in the diagram in Fig. 2 located.
  • a corresponding, stored vector from a memory of the controller 16 is read to the known food or the dough mixture 22.
  • This vector is two-dimensional and contains a time value t0 and a scalar value S0. It can advantageously be determined empirically and for this type of oven 11 as well as certain groups of cooking products, including the dough mixture 22, are determined at the factory and then stored in the controller 16.
  • a signal may be given to an operator, preferably acoustically and / or optically.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (9)

  1. Procédé de réglage de processus de cuisson dans une chambre de cuisson (13); de préférence un four (11), comprenant les étapes suivantes :
    - détermination du produit à cuire (22),
    - extraction d'un vecteur (t0, S0) en lien avec le produit à cuire à partir d'une mémoire d'un circuit d'évaluation (16, 28), sachant que le vecteur a été préalablement déterminé de manière empirique pour le procédé et est au moins bidimensionnel avec une valeur temporelle (t0) et une valeur scalaire (S0),
    - détection de la concentration (K) d'un gaz (24) caractéristique du produit à cuire (22) par l'intermédiaire d'un capteur de gaz (26) qui a été conçu ou configuré pour ce gaz,
    - détection d'un premier point (t1) au niveau duquel la courbe temporelle de la concentration (K) du gaz caractéristique (24) présente le gradient (K'1) dont la valeur est la plus élevée,
    - mémorisation du gradient (K'1) dont la valeur est la plus élevée et du moment (t1) où le premier point est atteint,
    - détection d'un second point (t2) au niveau duquel la courbe temporelle de la concentration (K) du gaz caractéristique présente le gradient (K') zéro,
    - mémorisation du moment (t2) où le second point est atteint,
    - détermination de la pente (m) d'une droite à travers le premier et le second point,
    - calcul de la durée totale de cuisson (tG) pour le produit à cuire (22) en multipliant la pente déterminée de la droite par la valeur scalaire du vecteur extrait puis en ajoutant la valeur temporelle du vecteur extrait.
  2. Procédé selon la revendication 1, caractérisé en ce que le produit à cuire (22) est manuellement prédéfini par un utilisateur à la commande (16), en particulier par entrée manuelle à partir d'un menu.
  3. Procédé selon la revendication 1, caractérisé en ce que le type de produit à cuire (22) en présence est déterminé par détection des gaz émanant du produit à cuire (24) à l'aide de l'au moins un capteur de gaz (26), sachant que pour ce faire la chambre de cuisson est préalablement chauffée en utilisant un type de chauffage applicable de manière générale.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que le premier point (t1) et le second point (t2) sont déterminés de manière algorithmique en formant la différence à l'aide des intervalles de temps discrets.
  5. Procédé selon l'une des revendications précédentes, caractérisé en ce que des signaux de capteurs ne sont pas évalués tant que la température de la chambre de cuisson, partant d'une chambre de cuisson (13) non chauffée, n'a pas atteint au moins 70 % d'une température de cuisson sélectionnée, de préférence au moins 90 %.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce que la concentration en gaz à trois atomes ou plus (24) du produit à cuire (22) dans la chambre de cuisson (13) est détectée par les capteurs de gaz (26).
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce que la détection du gaz (24) n'est pas sensible à l'oxygène, l'azote et/ou le dioxyde de carbone, ou que ces gaz ne sont pas détectés.
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que l'humidité dans la chambre de cuisson (13) est détectée.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce que des groupes particuliers de produits à cuire sont définis, lesquels présentent respectivement un gaz de guidage commun comme principal gaz caractéristique (24) généré lors du processus de cuisson.
EP06707265A 2005-03-07 2006-02-24 Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson Not-in-force EP1856452B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005011305A DE102005011305A1 (de) 2005-03-07 2005-03-07 Verfahren und Vorrichtung zur Regelung von Garvorgängen in einem Garraum
PCT/EP2006/001729 WO2006094658A1 (fr) 2005-03-07 2006-02-24 Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson

Publications (2)

Publication Number Publication Date
EP1856452A1 EP1856452A1 (fr) 2007-11-21
EP1856452B1 true EP1856452B1 (fr) 2010-11-03

Family

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EP06707265A Not-in-force EP1856452B1 (fr) 2005-03-07 2006-02-24 Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson

Country Status (6)

Country Link
US (1) US7811616B2 (fr)
EP (1) EP1856452B1 (fr)
AT (1) ATE487092T1 (fr)
DE (2) DE102005011305A1 (fr)
ES (1) ES2355598T3 (fr)
WO (1) WO2006094658A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007003225A1 (de) 2007-01-15 2008-07-17 E.G.O. Elektro-Gerätebau GmbH Verfahren und Gargerät zur Regelung von Garvorgängen in einem Garraum
ES2549391T3 (es) * 2010-12-23 2015-10-27 Miele & Cie. Kg Procedimiento para hacer funcionar un aparato de cocción
RU2609244C2 (ru) * 2011-11-28 2017-01-31 Конинклейке Филипс Н.В. Устройство и способ тепловой обработки содержащих крахмал пищевых продуктов
DE102012222166A1 (de) * 2012-12-04 2014-06-05 BSH Bosch und Siemens Hausgeräte GmbH Gargerät
US20160295640A1 (en) * 2013-11-14 2016-10-06 Koninklijke Philips N.V. Smart cooking apparatus and method
US20170130968A1 (en) * 2015-11-10 2017-05-11 General Electric Company Method for Monitoring Cooking in an Oven Appliance
CN110200515B (zh) * 2019-06-17 2020-11-03 杭州老板电器股份有限公司 烤制烹饪厨具及其控制方法
EP4016067B1 (fr) * 2020-12-17 2024-08-28 BSH Hausgeräte GmbH Procédé pour déterminer l'état de fraîcheur d'un aliment dans un récipient de stockage ainsi que produit programme informatique et récipient de stockage
DE102022206214A1 (de) 2022-06-22 2023-12-28 BSH Hausgeräte GmbH Betreiben eines Haushalts-Gargeräts mit einem Feuchtesensor

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Also Published As

Publication number Publication date
WO2006094658A1 (fr) 2006-09-14
US7811616B2 (en) 2010-10-12
ES2355598T3 (es) 2011-03-29
DE502006008226D1 (de) 2010-12-16
DE102005011305A1 (de) 2006-09-14
ATE487092T1 (de) 2010-11-15
US20080008808A1 (en) 2008-01-10
EP1856452A1 (fr) 2007-11-21

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