EP2102556B1 - Procédé et appareil de cuisson pour réguler des processus de cuisson dans un espace de cuisson - Google Patents

Procédé et appareil de cuisson pour réguler des processus de cuisson dans un espace de cuisson Download PDF

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Publication number
EP2102556B1
EP2102556B1 EP08700971.8A EP08700971A EP2102556B1 EP 2102556 B1 EP2102556 B1 EP 2102556B1 EP 08700971 A EP08700971 A EP 08700971A EP 2102556 B1 EP2102556 B1 EP 2102556B1
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EP
European Patent Office
Prior art keywords
trigger
time
cooking
run
add
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EP08700971.8A
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German (de)
English (en)
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EP2102556A2 (fr
Inventor
Konrad SCHÖNEMANN
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EGO Elektro Geratebau GmbH
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EGO Elektro Geratebau GmbH
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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 a method for controlling cooking processes of a food in a cooking chamber of a cooking appliance with a heating, for example in an oven. Furthermore, the invention relates to a cooking device designed for this purpose.
  • the invention has for its object to provide an aforementioned method and an aforementioned cooking appliance, with which problems of the prior art can be avoided and in particular work as well as possible and can be achieved by the satisfactory results as a result of a largely automated cooking process.
  • an embodiment of the invention can be provided that not every single possible food to be distinguished or is stored individually in a controller, but certain cooking groups are formed.
  • a considerable simplification of both the configuration of the control and an input to an operator can be made.
  • Such cooking groups include, for example, sponge cake or fruit cake in cakes and roasts, casseroles or the like. at other courts. Determination rules for the follow-up time can then be stored per group of food in the control of the cooking appliance or an associated memory.
  • a food can then basically be treated as belonging to the corresponding group of food, that is, for example, not more than a special sponge cake, but as a sponge cake in general.
  • the trigger value mentioned at the beginning in which the time of its reaching is important, can be considerably smaller than the maximum slope.
  • it may be 10% to 40% of the maximum slope, in particular about 15% to 20%. This is achieved that an increase in the gas concentration or the humidity in the oven has already become small, but at the same time still somewhat increases.
  • the follow-up time can be a fixed value. This can for example be 10 minutes to 15 minutes. This means that in the event that the trigger value is reached relatively quickly, it will still be cooked for a relatively short follow-up time in relation to this.
  • the follow-up time can not be a fixed value, but a value which still changes relatively slightly. He can be approximated by a straight line with a low slope, in particular a sloping straight line. Thus, the circumstance can be taken into account that, if the trigger value is reached very quickly after a few minutes, the follow-up time is still somewhat greater than if this takes place only after 15 to 20 minutes.
  • the follow-up time may decrease or decrease more sharply than before. It can be set to zero at a time of no later than 90 minutes or even at the latest 70 minutes or be zero or a very low value. This takes into account that the vast majority of dishes or food or cooking groups are cooked after 90 minutes or already after 70 minutes. Of course, there is the possibility to enter some groups of food with a considerably longer basic cooking time, in which then still a certain follow-up time can be provided.
  • the follow-up time is determined using a curve that is strictly monotone.
  • This curve is advantageously a straight line or at least an approximate straight line.
  • the determination of the follow-up time, starting from a straight line or straight sections, is relatively simple.
  • the cooking process is considered completed and terminated in the event that the follow-up time, starting from the trigger value or the time of its arrival, is determined to be zero. Non-zero follow-up times then cause, in accordance with the above steps g) and h), a continuation of the cooking process at least for this short time.
  • step h it can be provided that in the event of a renewed reaching or exceeding of the trigger value, this time from below, the follow-up process is aborted and the follow-up time is discarded.
  • a renewed reaching or exceeding of the trigger value means either an operation naturally prescribed for this food or, in most cases, an external disturbance or an external influence.
  • a cooking appliance with which the above-described method can be performed, in particular an oven, may have a cooking chamber with a heating and a gas sensor in the cooking chamber or on the cooking chamber. While the heating can be a heating which is customary for corresponding cooking appliances or ovens, this also applies to the gas sensor in principle. It is advantageous in one embodiment, the gas sensor is a humidity sensor, so it is the concentration or the chronological course of the moisture in the cooking space recorded. Alternatively, a gas sensor can be designed for carbon dioxide, oxygen or certain aroma gases and monitor their time course.
  • the cooking appliance advantageously has a memory which is connected to the control of the cooking appliance or integrated therein.
  • Various values for the trigger value can be stored in this memory for different groups of food, the achievement of which is decisive for the method according to the invention.
  • different determination rules for determining the follow-up time can be stored therein, for example by linking or correlating the time at which the trigger value is reached and the follow-up time via a curve.
  • Such a curve can be composed in particular of straight pieces for a simple determination rule.
  • such a curve may have three sections or segments. A first segment may have a low or low slope or no slope. An adjoining second segment may have a more steep slope. An adjoining third segment may in turn have a very small sloping or no slope and tend to be substantially zero or zero.
  • a possible curve of this type has a kind of ramp shape with sloping ramp.
  • Fig. 1 schematically is a baking oven 11 shown surrounded by a muffle 13 and a wall 12.
  • an oven heater 15 is arranged with top heat and bottom heat, which is connected to an oven control 16.
  • On a Abstellgitter 18 in the muffle 13 is a baking pan 20 with a dough mixture 22 as food.
  • gas 24 or a gas mixture from the dough mixture 22 flows out through the heating by means of the oven heating 15, which gas can be detected by a gas sensor 26.
  • This gas 24 contains various ingredients, may also be mainly moisture. Based on these ingredients or their concentration is carried out according to the invention a detection or determination of the entire cooking time, as will be explained in more detail below.
  • the oven 11 and the controller 16 already to what kind of food it is or that it is the special dough mixture 22 because it has been entered at the beginning.
  • a schematically illustrated Wrasenauslass 14a is shown, which merges into a vapor channel 14b, which leads out of the muffle 13 and the oven 11 also.
  • the gas sensor 26 is arranged, which is connected to a sensor electronics 28. It is possible, and in some embodiments of the invention, even advantageous to provide more than one gas sensor 26 or a plurality of such gas sensors.
  • Fig. 2 the course of the moisture is shown over the time t B , ie over the cooking time.
  • Curve I is a stir-fried dough dough wherein a small amount of dough is prepared in a spring-pan, that is, relatively little dough in a broad and rather flat form. It can be seen that the concentration of moisture f only rises a little later than in the others, but then increases relatively rapidly and steeply and decreases again after a maximum, with a slope which is somewhat weaker than when rising before reaching the maximum.
  • Curve III is also a dough of a stir-fry cake, wherein a relatively large amount of dough is prepared, in a box-shape. This means that in comparison to the curve I, the exposed surface of the dough is considerably lower in relation to the amount of dough than in the curve I. The increase in the concentration of the moisture f is substantially flatter here than in the curve I and a maximum value only becomes significant reached later. Finally, as shown by the end of the curve III, the cooking process is terminated before the maximum is exceeded or even reached.
  • curve II is shown for a dough of a stir-fry cake which is prepared in a falling shape for a marble cake. This means that the free surface of the amount of dough is lower than that of the Springform with the curve I, but larger than in the box shape according to the curve III. In the curve II, the concentration of the moisture increases more slowly than in the curve I, and also the maximum value is reached somewhat later. Otherwise, however, curve II is similar to curve I.
  • Fig. 3 For curve II, once again both the course of the concentration of the moisture f and the course of the first derivative of the curve II over the baking time t B are shown, that is to say the curve f.
  • the course of f reaches a maximum value f max at a time T (f ' max ).
  • a trigger value f ' trigger belonging thereto or to the food to be cooked or to the associated food group is reached a little later, namely at time T (f' trigger ).
  • the curve f has its zero crossing at T (f ' zero ).
  • Fig. 3 So shows the continuous flow of baking over the baking time t B , if not as in the process according to the invention, a termination of the cooking process and a follow-up time are caused.
  • Fig. 4 is shown how the follow-up time T add calculates or how it is determined, for the food or the food group, which belongs to the curve II for the course of the concentration of moisture.
  • the course of the follow-up time T add is shown in solid lines.
  • the determination curve of the follow-up time T add is composed of two straight pieces for a time when the trigger value T (f ' trigger ) is reached. Up to a time T (f ' trigger ) of up to 20 min, the follow-up time T add is constant, namely 10 min. From then on, it drops steadily until it reaches zero at 70 min. This means that if the trigger value is reached only after 70 minutes or later, the follow-up time to zero is determined or determined or no follow-up operation takes place. The cooking process is therefore completed directly when the trigger value is reached.
  • follow-up time T add can be Relationship according to the dash-dotted curve exist.
  • This dash-dotted curve consists of composite straight sections, but there are three straight pieces.
  • the first straight line part is slightly sloping, so that even in the first region the follow-up time T add is not constant, but slightly decreases. This is followed by a more steeply sloping region which ends at a follow-up time T add of about 1 min. Then follows a third straight line section, which slowly and steadily tends to zero, so that then only a very short follow-up time T add is provided.
  • the follow-up time T add is determined according to the dot-dash curve, a very short follow-up time of slightly less than 1 min is provided at very late times of reaching the trigger value of 70 min or even much later.
  • Fig. 5 a flow chart for the algorithm of the method according to the invention with the steps a) to h) is shown.
  • the value for f 'again rises above the trigger value (f' trigger ) or reaches it
  • the follow-up time T add is suspended and again from the beginning
  • the process begins by checking whether the value f 'has already reached the trigger value (f' trigger ). Furthermore, it can be seen that it is always checked whether, so to speak, the trigger condition is violated or whether it is complied with.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (13)

  1. Procédé pour réguler des processus de cuisson d'un aliment (22) dans un espace de cuisson (13) d'un appareil de cuisson (11) équipé d'un dispositif de chauffage (15), de préférence dans un four, comprenant les étapes suivantes :
    a) la saisie d'un aliment à cuire (22) par un utilisateur dans une unité de commande (16) de l'appareil de cuisson (11),
    b) la détection de la concentration d'un gaz ou d'une humidité (f) contenue dans l'espace de cuisson (13) et émanant de l'aliment (22) lors du passage de l'aliment (22) à travers un capteur de gaz (26) au cours du temps (t),
    c) l'obtention de la pente (f) de la courbe de concentration détectée (f) au cours du temps (t),
    d) la lecture d'une valeur de déclenchement (f'trigger) combinée avec l'aliment à cuire (22) pour la pente (f) à partir d'une mémoire de l'unité de commande (16),
    e) la détermination de l'instant (T(f'trigger)) lors duquel la valeur de déclenchement (f'trigger) est atteinte ou est franchie en sens décroissant,
    caractérisé par les étapes supplémentaire suivantes :
    f) la détermination du temps d'inertie (Tadd) combiné avec l'instant (T(f'trigger)) où la valeur de déclenchement (f'trigger) est atteinte pour l'aliment (22) à partir de la mémoire jusqu'à l'instant où la valeur de déclenchement (f'trigger) est atteinte, dans lequel la longueur du temps d'inertie (Tadd) dépend de l'instant (T(f'trigger)) où la valeur de déclenchement (f'trigger) est atteinte,
    g) le commencement du temps d'inertie (Tadd), h) la poursuite du processus de cuisson en tant que processus d'inertie jusqu'à l'écoulement du temps d'inertie (Tadd) dans le cas où la valeur de déclenchement (f'trigger) reste franchie en sens décroissant.
  2. Procédé selon la revendication 1, caractérisé en ce qu'un aliment (22) est associé à un groupe d'aliments et en ce que des groupes d'aliments ou des instructions de détermination correspondantes (I, II, III) pour le temps d'inertie (Tadd) sont stockées dans l'unité de commande (16) de l'appareil de cuisson (11), dans lequel un aliment est de préférence toujours traité conformément à son association au groupe d'aliments qui lui correspond.
  3. Procédé selon la revendication 1, caractérisé en ce que la valeur de déclenchement (f'trigger) est d'environ 10 % à 40 % et de préférence, est inférieure à environ 20 % de la valeur maximale de la pente (f).
  4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le temps d'inertie (Tadd) pour un instant (T(f'trigger)) où la valeur de déclenchement (f'trigger) est atteinte de moins de 30 minutes, et plus particulièrement, de moins de 20 minutes, est une valeur fixe de préférence égale à environ 10 minutes à 15 minutes.
  5. Procédé selon l'une quelconque des revendications 1 à 3, caractérisé en ce que le temps d'inertie pour un instant où la valeur de déclenchement est atteinte de moins de 30 minutes, et plus particulièrement, de moins de 20 minutes, est réalisé sous la forme approximative d'une droite de faible pente variant de manière relativement faible.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le temps d'inertie (Tadd) pour un instant (T(f'trigger)) où la valeur de déclenchement (f'trigger) est atteinte de plus de 20 minutes est décroissant et est réglé à zéro au plus tard au bout de 90 minutes, et plus particulièrement, au plus tard au bout de 70 minutes.
  7. Procédé selon la revendication 5 ou 6, caractérisé en ce que le temps d'inertie (Tadd) est au moins obtenu dans une région décroissante sur la base d'une courbe décroissant de manière strictement monotone, dans lequel la courbe est de préférence une droite.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que, dans le cas où il est déterminé que le temps d'inertie (Tadd) est égal à zéro, le processus de cuisson est considéré comme étant terminé et est interrompu.
  9. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que, dans le cas où la valeur de déclenchement (f'trigger) est de nouveau atteinte ou est dépassée, le processus d'inertie est interrompu ou le temps d'inertie (Tadd) est rejeté et un nouveau temps d'inertie correspondant est de nouveau déterminé conformément aux étapes c)-h) dès que la valeur de déclenchement (f'trigger) est de nouveau atteinte ou est franchie en sens décroissant.
  10. Appareil de cuisson sur lequel, lors de son fonctionnement, le procédé selon l'une quelconque des revendications précédentes est mis en oeuvre, caractérisé en ce que l'appareil de cuisson (11) comprend un espace de cuisson (13) équipé d'un dispositif de chauffage (15) et d'un capteur de gaz (26) destiné à l'espace de cuisson (13).
  11. Appareil de cuisson selon la revendication 10, caractérisé en ce que le capteur de gaz (26) est un capteur d'humidité.
  12. Appareil de cuisson selon la revendication 10 ou 11, caractérisé par une mémoire qui est connectée à l'unité de commande (16) de l'appareil de cuisson (11), dans lequel différentes valeurs destinées à la valeur de déclenchement (f'trigger) et à l'instruction de détermination (I, II, III) pour le temps d'inertie (Tadd) sont stockées dans la mémoire pour différents groupes d'aliments, dans lequel le temps d'inertie (Tadd) et l'instant (T(f'trigger)) où la valeur de déclenchement (f'trigger) est atteinte sont notamment corrélés l'un avec l'autre par l'intermédiaire d'une courbe (I, II, III), notamment par l'intermédiaire d'une courbe constituée de segments de droite.
  13. Appareil de cuisson selon la revendication 12, caractérisé en ce que l'instruction de détermination ou la courbe (I, II, III) de la corrélation entre le temps d'inertie (Tadd) et l'instant (T(f'trigger)) ou la valeur de déclenchement (f'trigger) est atteinte est constituée de trois segments, dans lequel un premier segment présente une pente faible ou nulle, un deuxième segment présente une pente décroissant plus fortement et un troisième segment présente de nouveau une pente faible ou nulle et tend vers zéro ou est égale à zéro.
EP08700971.8A 2007-01-15 2008-01-03 Procédé et appareil de cuisson pour réguler des processus de cuisson dans un espace de cuisson Active EP2102556B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007003225A DE102007003225A1 (de) 2007-01-15 2007-01-15 Verfahren und Gargerät zur Regelung von Garvorgängen in einem Garraum
PCT/EP2008/000014 WO2008086946A2 (fr) 2007-01-15 2008-01-03 Procédé et appareil de cuisson pour réguler des processus de cuisson dans un espace de cuisson

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EP2102556A2 EP2102556A2 (fr) 2009-09-23
EP2102556B1 true EP2102556B1 (fr) 2015-12-02

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US (1) US8043642B2 (fr)
EP (1) EP2102556B1 (fr)
DE (1) DE102007003225A1 (fr)
WO (1) WO2008086946A2 (fr)

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WO2008086946A2 (fr) 2008-07-24
WO2008086946A3 (fr) 2009-01-29
EP2102556A2 (fr) 2009-09-23
US20090274805A1 (en) 2009-11-05
DE102007003225A1 (de) 2008-07-17
US8043642B2 (en) 2011-10-25

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