EP1975517B1 - Procédé destiné au réglage de processus de cuisson dans un moufle de four - Google Patents

Procédé destiné au réglage de processus de cuisson dans un moufle de four Download PDF

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Publication number
EP1975517B1
EP1975517B1 EP08004135.3A EP08004135A EP1975517B1 EP 1975517 B1 EP1975517 B1 EP 1975517B1 EP 08004135 A EP08004135 A EP 08004135A EP 1975517 B1 EP1975517 B1 EP 1975517B1
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EP
European Patent Office
Prior art keywords
steam
cooking
phase
during
cooking chamber
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EP08004135.3A
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German (de)
English (en)
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EP1975517A3 (fr
EP1975517A2 (fr
Inventor
Lutz Dr. Ose
Michael Dr. Riffel
Wilfried Schilling
Konrad SCHÖNEMANN
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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Publication of EP1975517A3 publication Critical patent/EP1975517A3/fr
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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
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
    • 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 of a food in a cooking chamber of a Dampfgarilless such as a steamer.
  • the invention has for its object to provide an aforementioned method with which problems of the prior art can be avoided and in particular a cooking process of food in a steam cooking appliance can be controlled by leaking from the food or gas.
  • a concentration of a gas or moisture emerging from the food or in the cooking space is detected by a sensor such as a gas sensor over time.
  • a sensor such as a gas sensor
  • moisture or steam is not introduced into the steam cooking space during the operation of the steam cooking appliance, so that gas or moisture escaping from the food to be cooked can influence the sensor system sufficiently clearly or succinctly for reliable measurement.
  • the sensor system or a sensor is evaluated or the measured values are evaluated over time for a specific time.
  • the cooking end is determined for a given cooking process with fixed times of the supply of steam or the steam cooking operation by evaluating the sensors over time.
  • step a) steam is introduced into the cooking chamber or the food to be cooked is steamed before the measuring phase during a vapor phase, as is the case with the cooking operation of the steam cooking appliance. After this vapor phase and again before the measuring phase, the steam supply is completed or is set during a ventilation phase, and by aeration of the cooking chamber, the concentration of steam or gas or moisture in the cooking chamber is at least significantly reduced. This can be a reduction by, for example, half, advantageously a strong reduction to values similar to the ambient air.
  • step b) steam is again introduced into the cooking chamber after the measuring phase during a vapor phase, or the food to be cooked is steamed, as it corresponds to the cooking mode of the steam cooking appliance. During this Vapor phase is omitted an evaluation of the sensor or it is no longer measured, as it is also advantageous in step a).
  • step a) the ventilation phase
  • step b the ventilation phase
  • steam or moisture emerging from the food to be cooked can be detected by the gas sensor. It is also possible to carry out both step a) and step b), ie to steam the food twice.
  • the fundamental determination of the end of cooking on the basis of the measured values of the sensors can be carried out as in the DE 10 2007 003 225
  • Such a measurement for detecting moisture is a direct measurement, especially if the moisture is measured directly.
  • the Dampfgarieri may at the end of the measurement phase or shortly before the end, especially if the Garende has already been determined, the Dampfgarieri continue to operate as before.
  • This can be a kind of follow-up phase of the measurement phase, which is either additional or included. Again, with the gas sensor being measured, no steam should be supplied from the outside during this time.
  • This type of follow-up time can be used in the event of a fault such as Opening a door to the cooking chamber, the measurement results of the sensors of the expected or previously determined course vary greatly or disturbed. The decay of this disorder can then be awaited or then a re-determination of the Garendes done. If, during this follow-up phase, the measurement results do not deviate significantly from the expected or predetermined course, then the cooking process can continue to run as previously determined until the end of cooking.
  • the Garende can be brought about or shortened earlier, since with the steam is another energy input into the food.
  • the supplied amount of steam is known and the energy content of this steam is calculated, for example, also based on its measured temperature.
  • the resulting energy input into the food can be calculated, which depends on the temperature conditions and / or the design conditions in the oven.
  • a vapor phase in particular according to step a), can take 5 to 15 minutes.
  • a measurement phase can take between 5 and 30 minutes.
  • the measurement phase lasts so long or is carried out until a characteristic point or portion of the course of the measured values or the evaluation of the sensor is reached, due to which the cooking end can be calculated with sufficient accuracy.
  • an operator enters the type of food in the steam cooking appliance in any way.
  • the type of food can be determined from the evaluation of the sensor during the measurement phase, possibly taking into account further parameters, such as a type of vapor phase input by an operator, either at the beginning of the cooking process prior to the measuring phase and / or after the measuring phase. Also this is on the aforementioned DE 10 2007 003 225 pointed.
  • a gas sensor may be configured to directly measure a moisture in the cooking chamber or steam, which exits the food, for which the gas sensor is advantageously designed as a humidity sensor.
  • the Dampfgar Corporation may have a ventilation system for the cooking chamber, which makes it possible, depending on the progress of the cooking process, the air in the oven more or less quickly or more or less exchange with ambient air.
  • This ventilation system may be controlled by a controller of the Dampfgarieris in the context of the previously determined cooking process and possibly taking into account the determined during the measurement phase Garendes. It can, for example, with flaps, sliders or the like. be provided, which can be driven in particular by an electric motor.
  • the cooking chamber is advantageously closed or an air supply or ventilation of the cooking chamber, in particular with fresh air from the ambient air, is greatly reduced or suppressed.
  • substantially hot steam is supplied according to the steam cooking operation of the steam cooking appliance.
  • the ventilation system of the cooking chamber can be open during the ventilation phase or the cooking chamber can be ventilated maximum. This results in the fastest possible removal of the steam from the cooking chamber or a reduction in the vapor content.
  • a low ventilation of the cooking chamber advantageously takes place during the measurement phase, a low ventilation of the cooking chamber.
  • These may be about 5% to 15% of a maximum possible ventilation, so that here during the measurement phase a certain, for the determination sufficiently large amount of moisture in the oven can occur, which over time by the sensor and especially by a gas sensor can be detected.
  • the ventilation system of the cooking chamber or the Dampfgarilles mars be open only to a small extent. Too much aeration would in turn allow too much moisture to escape from the cooking chamber and falsify a measurement or make it impossible.
  • step a During a possibly occurring before the measurement phase vapor phase according to step a), in which also a heating of the cooking chamber can take place, there is still no need for the detection of measured values. Since a determination of the end of cooking, which is ultimately a main object of the invention of the present application, can only take place on the basis of the evaluation of the curve for the moisture progression over time, there must be usable values for this, as they are not present, especially at the beginning of a cooking process. Thus, in order to obtain the necessary process information for determining the end of cooking, the sensor system should no longer be disturbed by external influences during the measurement phase, so that no change in the vapor content takes place, which indicates an incorrect state during the evaluation. Furthermore, in the cooking chamber due to a previously made steaming no too high concentration of vapor should be present, otherwise the amount of moisture exiting the food is too low and can no longer be sufficiently safe and accurate compared to an existing moisture quantity.
  • a steam oven 11 is shown with a housing 12.
  • the steamer 11 has a cooking chamber 13, in which a food support 14 is included along with cooked food 15 which is to be prepared in the steamer 11 and in the preparation of a vapor deposition is possible or even useful , Access to the cooking chamber 13 via a door 16, via which a Wrasenabzug 17 is provided. Inside the fume hood 17, a flap 23 is provided, which can be actuated by a control 36, for example, by an electric motor.
  • the cooking chamber 13 is heated by a top heat radiator 19a and a bottom heat radiator 19b. These are controlled via the controller 36 together with an operating unit 37 according to a desired operator's default, such as temperature, water vapor composition and / or cooking time.
  • the controller may include a memory, not shown, are stored in the information about certain programmed cooking processes.
  • the housing 12 has on its rear side access to an intake passage 21 through which fresh air can be brought into the cooking chamber 13.
  • a flap 22 is provided to close the intake passage 21 can.
  • the flaps 22 and 23 together form a ventilation system for the steamer 11, which is controlled by the controller 36. This will be explained in more detail below.
  • the intake passage 21 leads after the flap 22 to a water tank 30 as a water reservoir with water 31 over.
  • a heater 32 is arranged to be controlled by the controller 36 from the water 31 to generate steam 34.
  • the steam 34 is brought by means of a fan 24 through the intake passage 21 into the cooking chamber 13.
  • the operation of the fan 24 is monitored by the controller 36, particularly as part of the ventilation system.
  • a temperature sensor 38 and a humidity sensor 39 which forms the sensor system or is a part thereof, the operating conditions in the cooking chamber 13 can be monitored for influencing by the controller 36.
  • a ventilation of the cooking chamber 13 and an air flow can be controlled. It can be supplied with open dampers 22 and 23 fresh air from the outside with normal water vapor content, for example, the so-called flushing of the cooking chamber 13 to flush out the steam 34 from the oven.
  • the inner flap 27 is open and the outer flap 22 is closed, the air in the cooking chamber 13 can be circulated. there the generation of additional steam 34 is also possible in the circulation operation, since here, too, the circulated air is passed through the intake passage 21 to the water tank 30.
  • Fig. 2 a course of the moisture F over the time t is shown, which occurs for example when baking food such as bread or rolls.
  • the course of the humidity F according to Fig. 2 Although it can be detected with the humidity sensor 39 in the cooking chamber 13. At the same time, however, this moisture profile can only be determined in this form if no additional moisture or steam is introduced through the steam cooking operation of the steam cooker 11. In this respect, the curve is according to Fig. 2 a more theoretical curve without external influences.
  • the flaps 22 and 23 are substantially closed or it is supplied with little air from the outside and may be made only by opening the inner flap 27 a kind of circulation.
  • a ventilation phase II After completion of the vapor phase I is followed by a ventilation phase II.
  • the steam operation is stopped, so that no additional steam is introduced into the cooking chamber 13.
  • the ventilation phase II at least the flaps 22 and 23 of the ventilation system are open and the humidity in the cooking chamber 13 is by operation brought out of the fan 24, so the cooking chamber 13, so to speak flushed with fresh air.
  • the opening width of the flaps 22 and 23 can be sensibly varied by the controller 36.
  • either the moisture content in the cooking chamber 13 due to the previous vapor phase I can be reduced, for example to half, or the moisture can be removed as completely as possible or ambient air can be introduced into the cooking chamber 13.
  • the measurement phase III begins.
  • the flaps 22 and 23 are largely closed to allow a small air supply or a low air exchange, for example, with 5% to 15% of a maximum ventilation level.
  • the operation of the steamer 11 corresponds to an operation of a normal oven, ie with at least the top heat 19a and / or the top heat 19b and without steam supply.
  • the moisture profile F can be detected by the humidity sensor 39.
  • a method according to the DE 10 2007 003 225 be performed to regulate the cooking process of the food 15 in the steamer 11 or to determine an end of the cooking process.
  • the food to be cooked 15 is entered by an operator in the controller 36 of the cooking appliance, for example by means of the control unit 37.
  • the end of the cooking can be predetermined or calculated. If this is done during the measurement phase III, a follow-up phase III 'is started.
  • This follow-up phase III ' which is optional, is characterized in that it starts at a time when the cooking end is already predetermined.
  • the measured values of the humidity sensor 39 and thus also the course of the humidity F over time are still recorded and evaluated. Should a fluctuation or disturbance of the measured values of the sensor 39 take place again during this time, the end of the cooking must be recalculated. However, this is already in the aforementioned DE 10 2007 003 225 described,
  • a second vapor phase IV can be carried out, which corresponds to the aforementioned step b).
  • the gradient for the vapor deposition D once more steam is introduced into the cooking chamber for steaming the food 15. This can be done as described above. Again, it should be noted again that thus the moisture content in the cooking chamber 13 changes significantly compared to the moisture profile F of the food 15 alone. However, since the end of cooking has already been predetermined during the measurement phase III, and it has also been calculated that, and whether a second vapor phase IV follows again, this does not disturb. Finally, after the end of the second vapor phase IV, the food to be cooked 15 is considered finished and the cooking end is reached.
  • the Garendes a Garguts 15 can be performed due to the time course of emerging from the food moisture F, although actually such a moisture determination in a steamer due to heavy steam, at least during certain times of the cooking process is not possible.
  • the process is suitably suitable for a food to be cooked, which does not have to be permanently vaporized or at its intended preparation does not constantly high concentration of steam in the oven must be present, such as bread, rolls or other pasta, possibly even cake.
  • a ventilation phase II before the measurement phase III is not necessarily all steam or all moisture must be removed from the oven.
  • the existing moisture is to be reduced to such an extent that the moisture exiting from the food to be cooked can be detected by the humidity sensor 39 sufficiently accurately in order to determine, based on the theoretical course Fig. 2 to determine the end of the cooking.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)

Claims (14)

  1. Procédé destiné au réglage de processus de cuisson d'un produit à cuire (15) dans un moufle de cuisson (13) d'un appareil de cuisson à la vapeur (11) avec chauffage (19a, 19b), de préférence dans un cuit-vapeur, sachant que pendant le processus de cuisson, au moins temporairement pendant une phase de mesure (III), une concentration d'un gaz ou d'une humidité (F) sortant du produit à cuire (15) est détectée dans le moufle de cuisson (13) en fonction du temps (t) via un système de détection par capteurs (39) lorsque le produit à cuire (15) est amené, sachant que pendant la phase de mesure (III), un apport d'humidité et/ou de vapeur (34) reste dans le moufle de cuisson (13) et que le système de détection par capteurs (39) est analysé et/ou que ses valeurs de mesure sont analysées par rapport à la courbe dans le temps à un instant défini, sachant qu'en cas de processus de cuisson prédéfini avec des instants définis d'amenée de vapeur (34), la fin de cuisson est définie sur la base de l'analyse du système de détection par capteurs (39) pendant la phase de mesure (III), caractérisé en ce que les étapes suivantes sont en outre réalisées :
    a) de la vapeur (34) est amenée dans le moufle de cuisson (13) et/ou le produit à cuire (15) est vaporisé avant la phase de mesure (III), pendant une phase d'amenée de vapeur (I), sachant qu'une amenée de vapeur est achevée pendant une phase de ventilation (II), prévue après la phase d'amenée de vapeur (I) et avant la phase de mesure (III) et que la concentration en vapeur (34) et/ou en humidité est au moins significativement réduite dans le moufle de cuisson (13) du fait de la ventilation.
  2. Procédé selon la revendication 1, caractérisé en ce que l'étape suivante est en outre réalisée :
    b) de la vapeur (34) est amenée dans le moufle de cuisson (13) et/ou le produit à cuire (15) est vaporisé après la phase de mesure (III), pendant une phase d'amenée de vapeur (IV), sachant qu'une analyse du système de détection par capteurs (39) cesse pendant la phase d'amenée de vapeur.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que vers la fin de la phase de mesure (III), notamment à la fin de la détermination de la fin de cuisson, l'appareil de cuisson à la vapeur (11) continue de fonctionner de façon identique, aucune vapeur (34) n'étant amenée pendant cette période.
  4. Procédé selon la revendication 3, caractérisé en ce que pour le cas dans lequel du fait d'une perturbation, les résultats de mesure du système de détection par capteurs (39) s'écartent fortement de la courbe attendue et/ou prédéfinie ou sont perturbés, le signalement de la perturbation est temporisé et/ou la fin de cuisson redéterminée.
  5. Procédé selon l'une quelconque des revendications 2 à 4, caractérisé en ce que pour le cas dans lequel la phase d'amenée de vapeur (IV) est réalisée selon l'étape b), l'amenée de vapeur (34) est prise en compte dans l'élément de commande (36) et que la fin de cuisson est provoquée de façon anticipée et/ou raccourcie.
  6. Procédé selon la revendication 5, caractérisé en ce que la quantité amenée de vapeur (34) est connue et que la teneur en énergie est calculée à partir de celle-ci et qu'ainsi l'apport d'énergie en résultant est calculé dans le produit à cuire (15) en fonction des rapports de température et/ou des conditions de construction dans le moufle de cuisson (13).
  7. Procédé selon l'une quelconque des revendications 2 à 6, caractérisé en ce que les étapes a) et b) sont réalisées tant avec une première phase d'amenée de vapeur (I) précédant la phase de mesure (III) qu'avec une deuxième phase d'amenée de vapeur (IV) suivant la phase de mesure (III).
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que pendant la phase de ventilation (II), la teneur en vapeur dans le moufle de cuisson (13) est réduite à moins de la moitié, un échange d'air de préférence entier étant effectué et/ou la vapeur (34) et/ou l'humidité étant évacuées vers l'extérieur.
  9. Procédé selon l'une quelconque des revendications 2 à 7, caractérisé en ce que la phase d'amenée de vapeur (I, IV) selon l'étape a) et/ou l'étape b) dure de 5 à 15 minutes.
  10. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que pendant la phase de mesure (III), les résultats de mesure du système de détection par capteurs (39) sont analysés jusqu'à ce qu'un point caractéristique soit atteint ou qu'une section caractéristique soit atteinte, ledit point ou ladite section permettant de calculer de façon suffisamment précise la fin de cuisson.
  11. Procédé selon l'une quelconque des revendications 2 à 7 et 9, caractérisé en ce que pendant la phase d'amenée de vapeur (I, IV), à l'étape a) et/ou à l'étape b), le moufle de cuisson (13) est fermé et/ou qu'une amenée d'air ou une ventilation du moufle de cuisson est fortement réduite ou jugulée.
  12. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que pendant la phase de ventilation (II), un système de ventilation du moufle de cuisson (13) est ouvert, de préférence ouvert au maximum.
  13. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que pendant la phase de mesure (III), une ventilation réduite du moufle de cuisson (13) se produit, de préférence approximativement 5 % à 15 % d'une ventilation maximale possible, un système de ventilation (22, 23) du moufle de cuisson étant notamment seulement ouvert en petite partie.
  14. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'humidité dans le moufle de cuisson (13) est mesurée à l'aide du système de détection par capteurs et/ou que le système de détection par capteurs comporte un détecteur d'humidité (39).
EP08004135.3A 2007-03-26 2008-03-06 Procédé destiné au réglage de processus de cuisson dans un moufle de four Active EP1975517B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102007016501A DE102007016501A1 (de) 2007-03-26 2007-03-26 Verfahren und Dampfgargerät zur Regelung von Garvorgängen in einem Garraum

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EP1975517A2 EP1975517A2 (fr) 2008-10-01
EP1975517A3 EP1975517A3 (fr) 2010-05-26
EP1975517B1 true EP1975517B1 (fr) 2016-06-01

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EP (1) EP1975517B1 (fr)
DE (1) DE102007016501A1 (fr)

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EP1975517A3 (fr) 2010-05-26
EP1975517A2 (fr) 2008-10-01
US20080236404A1 (en) 2008-10-02
US7946220B2 (en) 2011-05-24
DE102007016501A1 (de) 2008-10-02

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