EP1987288B1 - Method for the intelligent continuous filling of a cooking device and cooking device therefor - Google Patents

Description

The present invention relates to a method for the intelligent rolling loading of a cooking chamber of a cooking appliance, in particular a method for guiding cooking programs by adjusting at least one cooking chamber in a cooking chamber of a cooking appliance for at different times in different treatment levels introduced in the oven cooking products, and a cooking appliance for this purpose.

A rolling feed of a cooking appliance is not only in a restaurant á la carte, but also, for example, in the store, as in bakeries, or the like, of great usefulness. For this purpose usually commercial kitchens are used with a variety of inserts, such as those from the DE 43 24 015 C1 are known. There, a feedback system with at least one switch, a time counter and an element of a loading display per slot is provided via which automatically the respective loading state of each slot can be displayed. In addition to said display, an adjustment of the heat output as a function of the loading state of the commercial kitchen appliance from this document is known.

Furthermore, the disclosure DE 103 37 161 A1 a generic method for a cooking appliance for regenerating food, in which a rolling load or loading can take place such that different bays are equipped in a regeneration space at different times with food. When loading each slot manually a clock associated with the slot is initiated. This clock then indicates a remaining time until reaching a predetermined cooking time in this slot. A disadvantage of this cooking appliance, which has basically proven itself in practice, however, is that a Mischbeschickung, ie feeding the Regenerierungsraumes with different items to be cooked, which require different processes of Garverlaufs, does not lead to satisfactory cooking results.

Furthermore, in the DE 100 27 072 C2 an oven for a galley for heating food described. In a box-shaped heating module tray-like trays can be used for loading in guide rails. After loading the heating module with each gargut-carrying slots can then be preset via a time interval switch the duration of a cooking process and a heating process can be started in the heating module. After the predetermined period of time, the heating process is ended. A disadvantage of this oven, however, is that a rolling feed, in particular a rolling mixed feed, does not lead to reproducible cooking results of high quality.

Of the DE 10 2004 013 553 A1 is a cooking appliance with a predetermined parameter, program and / or operating mode refer. This cooking appliance makes it possible to adjust individual parameters of a cooking program for the cooking appliance that has been matched to a particular cooking product within predetermined limits via simple operation, but without being able to handle a rolling feed of the cooking appliance, in particular in the form of a mixed feed.

In the not pre-published DE 10 2005 020 744 , 8, a cooking method is described in which the information obtained in this case is taken into account in subsequent cooking processes by detecting an opening angle of a cooking chamber door during the loading of the cooking chamber with food. This makes it possible to automatically adapt the subsequent program sequences, if necessary, to the door opening degree.

The selection of a suitable cooking method depending on a site of a cooking appliance and / or the language used in operating the cooking appliance is for example in the DE 10 2004 020 365 B3 respectively. DE 10 2004 013 553 A1 described.

Still there is a constant need to obtain standardized cooking results even with a rolling load, ie the loading of a cooking space at different times with different items under overlapping of different feeds, both when feeding with a type of food and when mixing. It is also desirable to compensate for different user behavior by a cooking process. So it should be of a single-stage cooking process with a rolling Refueling in order to be able to also take into account climate changes during a cooking process.

It is therefore the object of the present invention to further develop the generic method such that it performs cooking programs in a cooking chamber of a cooking appliance for different times introduced into different treatment levels different food so that standardized cooking results of high quality are ensured.

• zu einem Zeitpunkt t₀ eine Gargutart i für jede zu einem Zeitpunkt t₂ mit Gargut j zu beladene Behandlungsebene k ausgewählt wird,
• zu dem Zeitpunkt t₂ jede zum Zeitpunkt t₀ angewählte Behandlungsebene k mit dem zum Zeitpunkt t₀ ausgewählten Gargut j beladen wird,
• zu einem Zeitpunkt t₃ in Abhängigkeit von zumindest der Beladung des Garraums mit Gargut zu diesem Zeitpunkt ein erstes Garraumklima eingestellt wird, und

für jede Behandlungsebene k, die zum Zeitpunkt t₂ mit Gargut j der Gargutart i beladen wird, zu einem Zeitpunkt t_4ki ein Signal zum Entfernen des Garguts j aus dem Garraum ausgegeben wird,
wobei

• t_4ki > t₃ > t₂ > t₀ und
• in dem Fall, in dem zum Zeitpunkt t₀ der Garraum nicht mit Gargut beladen ist und das Gargerät eingeschaltet ist, zum Zeitpunkt t₀ ein zweites Garraumklima in Abhängigkeit von allen auswählbaren Gargutarten i bestimmt wird, insbesondere geeignet für eine Vollbeschikkung des Garraums, oder zu einem Zeitpunkt t₁ mit t₀ < t₁ <t₂ ein drittes Garraumklima in Abhängigkeit von den zum Zeitpunkt t₀ ausgewählten Gargutarten i und Behandlungsebenen k bestimmt wird, oder
• in dem Fall, in dem zum Zeitpunkt t₀ der Garraum zumindest teilweise mit Gargut beladen ist und das Gargerät eingeschaltet ist, zum Zeitpunkt t₀ ein viertes Garraumklima zumindest in Abhängigkeit von der Beladung mit Gargut j, insbesondere der Gargutart i, in den Behandlungsebenen k zu diesem Zeitpunkt bestimmt wird, oder zum Zeitpunkt t₁ mit t₀ <t₁ <t₂ ein fünftes Garraumklima in Abhängigkeit von der Beladung zum Zeitpunkt t₀ und der Beladung zum Zeitpunkt t₂ mit Gargut j der Gargutart i in den Behandlungsebenen k bestimmt wird.

This object is achieved in that

• at a time t _0, a type of cooking product i is selected for each treatment level k to be loaded with food item j at a time t ₂ ,
• at the time t _2, each time t ₀ the selected treatment plane k j is loaded with the food to be cooked selected at time t _0,
• at a time t ₃ as a function of at least the loading of the cooking chamber with food to be cooked at this time, a first cooking chamber is set, and

for each treatment level k, which is loaded at time t ₂ with food j of the type of food i, at a time t _4ki a signal for removing the food j is output from the cooking chamber,
in which

• t _4ki > t ₃ > t ₂ > t ₀ and
• in the case in which the cooking space is not loaded with food at time t ₀ and the cooking appliance is switched on, at time t ₀ a second cooking space climate is determined as a function of all selectable types of food i, in particular suitable for full cooking of the cooking space or a time t ₁ with t ₀ <t ₁ <t ₂ a third cooking chamber climate is determined in dependence on the selected at time t ₀ Gargutarten i and treatment levels k, or
• in the case in which at the time t _0, the cooking chamber is at least partially loaded with food and the cooking appliance is turned on, at the time t ₀ a fourth cooking chamber at least depending on the load with food j, in particular the Gargutart i, in the treatment levels k determined at this time, or at time t ₁ with t ₀ <t ₁ <t ₂ fifth cooking chamber climate depending on the load at the time t ₀ and the loading at time t ₂ with food to be cooked i the Gargutart i in the treatment levels k is determined.

Preferred that the first, second, third, fourth or fifth cooking chamber is essentially determined at each time of a cooking program and adjusted or, and / or the time t _4KI substantially at each time of a cooking program is determined and adjusted according to the invention.

Furthermore, it can be provided according to the invention that the first, second, third, fourth or fifth cooking chamber climate on the temperature, humidity and / or circulation of the cooking chamber atmosphere is set in the oven.

The invention also proposes that the first, second, third, fourth or fifth cooking space climate, depending on the size of the cooking chamber, the geometry of the cooking chamber, the number of treatment levels in the oven, the location of the cooking appliance, a selected language for operating the Cooking device, the type of heating of the cooking chamber, the humidification of the cooking chamber, the flow resistance in the cooking chamber, the amount of food in the cooking chamber, the placement of food in the cooking chamber, the Gargut in the cooking chamber, the temperature in the cooking chamber, the temperature the cooking product in the cooking chamber, in particular the core temperature of the food in the cooking chamber, the humidity in the cooking chamber, a selected cooking program, the degree of opening a cooking chamber door, the opening frequency of a cooking chamber door and / or the opening period of a cooking chamber door is determined.

Furthermore, it can be provided that the time _{t.sub.4ki depends} on the cooking space climate, the type of cooking item i of the item to be cooked j, the position of the item j in a treatment level k, the size of the cooking space, the geometry of the cooking space, the number of treatment levels in the cooking space, the site of the cooking appliance, a selected language for operating the cooking appliance, the heating of the cooking chamber, the humidification of the cooking chamber, the flow resistance in the cooking chamber, the flow rate in the oven, the amount of food in the cooking chamber, the placement of food in the oven, the Gargutart of Garguts in the cooking chamber, the temperature in the cooking chamber, the temperature of the food in the cooking chamber, in particular the core temperature of the food in the cooking chamber, the humidity in the cooking chamber, a selected cooking program, the degree of opening a cooking chamber door, the opening frequency of a cooking chamber door and / or the opening period of a cooking chamber door is determined.

According to the invention, it is proposed that, when selecting a type of food item i, at least one first parameter stored for the same is called for determining the cooking space climate and / or the time t _4ki .

It can be provided that the first parameter is selected from the temperature in the cooking chamber, the humidity in the cooking chamber and / or the circulation of the cooking chamber atmosphere.

The invention also proposes that when selecting each treatment level k, at least one second parameter stored for the same is called.

It can again be provided that the second parameter is selected from the temperature in the cooking chamber, the humidity in the cooking chamber and / or the circulation of the cooking chamber atmosphere in the cooking chamber.

Furthermore, it can be provided that the selection of the type of food i and / or the food j takes place in at least two selection stages, in particular in at least a first selection stage at least one top group, such as baked goods, meat, fish or vegetables, is selected and / or in a second Selection level at least one subgroup, in particular the selected upper group, such as bread dough, cake dough or particle dough or roast, minced or poultry is selected.

Finally, it is proposed for the method of the invention that when each treatment level k is loaded, a time counter assigned to this treatment level k is reset or set to zero.

The invention also provides a cooking appliance having a cooking chamber with a plurality of treatment levels, at least one storage unit, at least one control and / or regulating unit, at least one input unit and at least one output unit for performing a method according to the invention.

It can be provided that each treatment level is associated with at least one time counter, which is preferably operated via the input unit, in particular, the time counted up by each time counter on the output unit can be displayed.

The cooking appliances according to the invention are further characterized by at least one sensor for detecting the temperature in the cooking chamber, at least one sensor for detecting the humidity in the cooking chamber, at least one sensor for detecting the Garraumatmosphärenzirkulation in the cooking chamber, at least one sensor for detecting a flow resistance in the oven, at least one sensor for detecting the loading of the cooking chamber with food and / or Gargutträgem, at least one sensor for detecting the door opening of a cooking chamber, comprising an opening degree, an opening frequency and / or an opening period, and / or at least one sensor for detecting a cooking temperature.

Further developments may be characterized by at least one heating device of at least one type of heating, in particular selected from an electrical, gas and / or microwave heating and / or using a heat accumulator.

Finally, further developments are proposed with the invention, which are characterized by at least one humidifying device, comprising a steam generator and / or an injector.

The invention is therefore based on the surprising finding that even with a rolling feed an ideal cooking chamber climate can be set at any time, which allows flexible handling of a cooking appliance, especially in a mixed feed, without requiring manual corrections to obtain desired cooking results ,

Further features and advantages of the invention will become apparent from the following description, are explained in the embodiments of the invention with reference to a single figure of a schematic drawing. The figure shows a plan view of an inventive cooking appliance.

The cooking appliance 1 shown in the figure comprises a door 2 for closing a cooking chamber 3, in which five bays 4a to 4e of a tray rack are arranged, as can be seen through a transparent door part 2a. These slots 4a to 4e define five treatment levels. The cooking appliance 1 also comprises an operating unit 5 with an actuator 6, five input elements 7a to 7e and five display elements 8a to 8e, wherein each insert 4a to 4e is associated with an input element 7a to 7e and a display element 8a to 8e. Via the input elements 7a to 7e, five time counters, not shown, can be operated, wherein each insert 4a to 4e is assigned a time counter. The cooking appliance furthermore has a control unit (not shown) in conjunction with a storage unit (not shown), a temperature sensor (not shown) in the cooking chamber, a moisture sensor (not shown) in the cooking chamber and the operating unit.

If the cooking appliance 1, which may be a combi steamer, for example, can be prepared in the food to be cooked with hot air and / or steam, is needed in a bakery, bread-making preparation programs can be selected from the programs stored in the storage unit by entering the type of cooking product "bread dough " be called. In this case, the selection of Gargutart can be divided arbitrarily. For example, first an upper group, such as baked goods, meat, fish or vegetables, are selected, then, for example, a first subgroup, such as bread dough, cake dough or particle dough, for example, selected in the upper group bakery products, and then, for example, a second subgroup such as wholemeal dough, yeast dough, White bread dough, for example, when selecting the first subgroup bread dough, to be selected. The skilled artisan recognizes that the subdivision depth for the selection of Gargutart no limits are set, in particular any number of upper and / or lower groups can be set up. The type of food can be selected even more precisely to call specific cooking programs, as they are suitable for preparing buns, white bread, brown bread, pretzels or the like.

If an operator starts the cooking appliance 1, all the time counters are set to zero and the cooking appliance 1 automatically heats the cooking chamber 3 to a first temperature in a preheating phase. The selected first temperature ensured in a subsequent Vollbeschikkung the cooking appliance 1 that sufficient energy is present in an acceptable period, but without being detrimental to a partial load.

If during the preheating phase at time t ₀ an operator selects a particular food item not shown, for example rolls in the second insert 4b and white bread in the fifth insert 4e, for each tray 4a to 4e to be loaded, then the cooking device 1 automatically, as a function of this Beschikküng, at time t ₁ > t ₀ a second cooking chamber climate calculated and set, with a second temperature. This second temperature is below the first temperature, since only a partial charge takes place.

If the selected food is then introduced into the selected bays 4b, 4e at the time t ₂ and the time counters associated with the bays 4b, 4e are activated via the input elements 7b, 7e, then a third cooking space climate and a time t _{4 2} . _{Inset bread roll} and t _{4 5. Inset white bread} calculated, depending on the second cooking chamber climate and the feed at time t ₂ . The third cooking chamber climate is determined by a third temperature and a first humidity, since the preparation of bread rolls and white bread is to perform a steaming. The third cooking space climate then prevails at time t ₃ .

Should before the expiration of the shorter period of t _{4 2. Insert buns} and t _{4 5. Insert white bread,} the cooking chamber door 2 for further loading of the cooking chamber 3, for example, with pretzels not shown in the third slot 4 c, are opened, so the cooking space and the times t _{4 2. Inset roll} and t _{4 5. Insert white bread} depending on the opening degree and the opening time of the cooking chamber door 2 and the change in the feed by introducing pretzels in the third slot 4c recalculated. In addition, a time t _{4 3. Inset pretzels is} calculated, depending on the third cooking chamber and the loading of the cooking chamber 3 at this time.

Upon reaching the time t _{4 2. slot bread rolls} a signal is output to the operator, for example in the form of flashing of the display element 8 b, wherein analog signals when reaching the time t _{4 3. Inset pretzels} and t _{4 5. Insert white bread} on the display elements 8c and 8e, respectively. So then the finished cooked food can be successively removed from the cooking chamber 3. The time counters automatically reset to zero each time the respective food is removed.

Although the invention has been explained in Gargütem the Gargutart "bread dough" in the aforementioned embodiments, the invention is of course not limited to this Gargutart, but the inventive method and the cooking device according to the invention allow the use of any Gargutarten, such as meat, baked goods or vegetables and / or combination of different types of food.

The features of the invention disclosed in the foregoing description, in the claims and in the drawings may be essential both individually and in any combination for the realization of the invention in its various embodiments.

LIST OF REFERENCE NUMBERS

1

Cooking appliance

2

door

2a

transparent door part

3

oven

4a to 4e

insertion

5

operating unit

6

adjusting

7a to 7e

input element

8a to 8e

display element

Claims (16)

1. Method for managing cooking programmes by setting at least one cooking compartment temperature in a cooking compartment of a cooking device for items to be cooked which are introduced into the cooking compartment at different times on different treatment planes, whereby various types of different items to be cooked can be introduced into the cooking compartment, characterised in that

   • at a point in time t₀ a type of item to be cooked (i) is selected at a point in time (t₂) for each treatment plane (k) to be filled with items to be cooked (j)

   • in the event that at the point in time t₀ the cooking compartment is not filled with items to be cooked and the cooking device is switched on, at point in time t₀ a first cooking compartment temperature is defined as a function of all selectable types of items to be cooked (i), in particular suited to a complete filling of the cooking compartment, or at a point in time (t₁) where t₀ < t₁ <t₂ a second cooking compartment temperature is defined as a function of the types of items to be cooked (i) selected at point in time t₀ and treatment planes (k), or

   • in the event that at point in time t₀ the cooking compartment is at least partly filled with items to be cooked and the cooking device is switched on, at point in time t₀ a fourth cooking compartment temperature is defined at least as a function of the filling with items to be cooked (j), in particular of the type of items to be cooked (i), in the treatment planes (k) at this point in time, or at point in time t₁ where t₀ < t₁ <t₂ a fifth cooking compartment temperature is defined as a function of the filling at point in time t₀ and the filling at point in time t₂ with items to be cooked (j) of the type of items to be cooked (i) in the treatment planes (k),

   • at point in time t₂ each treatment plane (k) selected at point in time t₀ is filled with the items to be cooked (j) selected at point in time t₀,

   • at point in time t₃ as a function of at least the filling of the cooking compartment with items to be cooked at this point in time, a third cooking compartment temperature is set, and for each treatment plane (k), which is filled at point in time t₂ with items to be cooked (j) of the type of items to be cooked (i), a signal for removing the cooked items (j) from the cooking compartment is emitted at a point in time t_4ki,

   where

   • t_4ki > t₃ > t₂ > t₀.
2. Method according to claim 1, characterised in that the first, second, third, fourth or fifth cooking compartment temperature is or are respectively essentially defined and set at each point in time of a cooking programme, and/or the point in time t_4ki is essentially defined and set at each point in time of a cooking programme.
3. Method according to claim 1 or 2, characterised in that the first, second, third, fourth or fifth cooking compartment temperature is set via the temperature, the humidity and/or the circulation of the cooking compartment atmosphere in the cooking compartment.
4. Method according to one of the preceding claims, characterised in that the first, second, third, fourth or fifth cooking compartment temperature is defined as a function of the size of the cooking compartment, the geometry of the cooking compartment, the number of treatment planes in the cooking compartment, the site of installation of the cooking device, a selected language to operate the cooking device, the type of heating of the cooking compartment, the type of humidification of the cooking compartment, the flow resistance in the cooking compartment, the rate of flow in the cooking compartment, the quantity of items to be cooked in the cooking compartment, the positioning of items to be cooked in the cooking compartment, the type of items to be cooked in the cooking compartment, the temperature in the cooking compartment, the temperature of the items to be cooked in the cooking compartment, in particular the core temperature of the items to be cooked in the cooking compartment, the humidity in the cooking compartment, a selected cooking programme, the degree of opening of a cooking compartment door, the frequency of opening of a cooking compartment door and/or the duration of opening of a cooking compartment door.
5. Method according to one of the preceding claims, characterised in that the point in time t_4ki is defined as a function of the cooking compartment temperature, the type (i) of items to be cooked (j), the position of the items to be cooked (j) in a treatment plane (k), the size of the cooking compartment, the geometry of the cooking compartment, the number of treatment planes in the cooking compartment, the site of installation of the cooking device, a selected language to operate the cooking device, the type of heating of the cooking compartment, the type of humidification of the cooking compartment, the flow resistance in the cooking compartment, the rate of flow in the cooking compartment, the quantity of items to be cooked in the cooking compartment, the positioning of items to be cooked in the cooking compartment, the type of items to be cooked in the cooking compartment, the temperature in the cooking compartment, the temperature of the items to be cooked in the cooking compartment, in particular the core temperature of the items to be cooked in the cooking compartment, the humidity in the cooking compartment, a selected cooking programme, the degree of opening of a cooking compartment door, the frequency of opening of a cooking compartment door and/or the duration of opening of a cooking compartment door.
6. Method according to one of the preceding claims, characterised in that when selecting a type (i) of items to be cooked at least one first parameter stored for this same type is called up to determine the cooking compartment temperature and/or the point in time t_4ki.
7. Method according to claim 6, characterised in that the first parameter is selected from the temperature in the cooking compartment, the humidity in the cooking compartment and/or the circulation of the cooking compartment atmosphere.
8. Method according to one of the preceding claims characterised in that when selecting each treatment plane (k), at least one second parameter stored for this same plane is called up.
9. Method according to claim 8, characterised in that the second parameter is selected from the temperature in the cooking compartment, the humidity in the cooking compartment and/or the circulation of the cooking compartment atmosphere in the cooking compartment.
10. Method according to one of the preceding claims, characterised in that the selection of the type (i) of items to be cooked and/or of the items to be cooked (j) occurs in at least two selection steps, in particular, in at least one first selection step at least one main class, such as baked goods, meat, fish or vegetables, is selected and/or in a second selection step at least one sub-group, in particular from the selected main class, such as bread dough, cake mix or pastry dough or roast or minced meat or poultry, is selected.
11. Method according to one of the preceding claims, characterised in that when filling each treatment plane (k) a timer assigned to this treatment plane (k) is reset or set to zero.
12. Cooking device (1) with a cooking compartment (3) with a plurality of treatment planes (4a - 4e), at least one memory unit, at least one command and/or control unit, at least one input unit (7a - 7e) and at least one output unit (8a - 8e) characterised in that a method according to one of the preceding claims is carried out in the cooking device (1).
13. Cooking device according to claim 12, characterised in that at least one timer is assigned to each treatment plane (4a - 4e), said timer preferably being operable via the input unit (7a - 7e), where in particular the time counted up by each timer can be displayed on the output unit (8a- 8e).
14. Cooking device according to claim 12 or 13, characterised by at least one sensor to record the temperature in the cooking compartment, at least one sensor to record the humidity in the cooking compartment, at least one sensor to record the cooking compartment atmosphere circulation in the cooking compartment, at least one sensor to record any flow resistance in the cooking compartment, at least one sensor to record the filling of the cooking compartment with items to be cooked and/or holders of items to be cooked, at least one sensor to record the opening of a cooking compartment door, comprising a degree of opening, an opening frequency and/or a duration of opening, and/or at least one sensor to record a temperature of items to be cooked.
15. Cooking device according to one of claims 12 to 14, characterised by at least one heating device of at least one heating type, in particular selected from electric, gas and/or microwave heating and/or using a heat accumulator.
16. Cooking device according to one of claims 12 to 15, characterised by at least one humidification device, comprising a steam generator and/or an injector.

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