EP2154435A2 - Appareil de cuisson et procédé destiné à la surveillance d'un processus de cuisson - Google Patents

Appareil de cuisson et procédé destiné à la surveillance d'un processus de cuisson Download PDF

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Publication number
EP2154435A2
EP2154435A2 EP20090167143 EP09167143A EP2154435A2 EP 2154435 A2 EP2154435 A2 EP 2154435A2 EP 20090167143 EP20090167143 EP 20090167143 EP 09167143 A EP09167143 A EP 09167143A EP 2154435 A2 EP2154435 A2 EP 2154435A2
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EP
European Patent Office
Prior art keywords
cooking
cooking chamber
sensor
pressure difference
steam
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EP20090167143
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German (de)
English (en)
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EP2154435B1 (fr
EP2154435A3 (fr
Inventor
Dr. Thomas Schreiner
Dr. Stefan Rusche
Dr. Reinhard Nielsen
Regina Hömme
Manfred Breunig
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Rational AG
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Rational AG
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Publication of EP2154435A3 publication Critical patent/EP2154435A3/fr
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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 cooking appliance and a method for monitoring a cooking process of food in a cooking chamber of the cooking appliance. More particularly, the invention relates to a cooking appliance according to the preamble of patent claim 1 and a method according to the preamble of patent claim 9.
  • the exact monitoring of the cooking process of a food item e.g. of meat, e.g. determine the desired Garendschreib and remove the food in good time from the cooking appliance, is particularly important for commercial kitchens as well as in canteen operation of great importance. If a desired final cooking state is not realized, the food to be cooked usually has deficits in taste, e.g. Too much or too little degree of browning, and in the worst case can become completely unusable.
  • the cooking process of food can not be completely standardized as a rule, because the food, e.g. have inconsistent sizes and different starting cooking states, and because rarely the total amount of food to be cooked completely agree.
  • cooking process sensors are increasingly being used, for example in the form of core temperature sensors.
  • Kemtemperaturterler are described, for example in DE 202 04 393 U1 .
  • gas sensors work on the assumption that the state of the food and in particular the completion of the cooking process of the food can be determined by the smell of the food. It exploits the fact that foods release numerous volatile substances when heated, but only a few regularly contribute to their characteristic odor.
  • gas sensor arrays are used for this purpose, which are described in more detail in the WO 2006/069563 A1 and in the prior art discussed therein.
  • the amount of water released by a food in the form of water vapor per unit of time is relevant for a reproducible cooking result.
  • the "source steam rate” is basically understood as the total amount of steam produced per unit time, regardless of the source of the steam.
  • Usual humidity sensors such as those in the DE 10 2007 003 225 A1 are described in the determination of the source vapor rate does not provide a reliable measurement under all conditions, since with increasing humidity in the oven an ever-increasing error occurs and finally at a humidity of 100%, a determination of the source vapor rate is impossible. Furthermore, in the in DE 10 2007 003 225 A1 disclosed methods required the preselection of a food.
  • a method for determining the amount of steam delivered during a cooking process Thereafter, the food to be cooked 4 is heated in a cooking chamber 2, wherein during the cooking process liberated gases, in particular steam, pass through a vapor channel 6 from the cooking chamber.
  • a heat conducting body 12 which comprises a first temperature sensor 24, and a second temperature sensor 26 is arranged. With the help of the measurement signals generated by the two temperature sensors, a determination of the time course of the amount of steam escaping from the food to be cooked is made.
  • two pressure gauges be arranged in a gas mixture in the region of a blower for determining a proportion of a gas component, in particular a water vapor portion, the pressure gauges determining the pressure in the gas mixture at two measuring points radially spaced from each other with respect to the axis of rotation of the fan.
  • auxiliary blades are formed on the back of a disc of a Garraumradialgebläserades at regular angular intervals and arranged the pressure sensors in the region of the auxiliary blades.
  • the DE 10 2006 038 415 A1 relates to a cooking appliance and a method for adjusting steam generation in the cooking appliance.
  • This discloses a cooking appliance with a cooking chamber 2, which has a steam outlet region 8, 9, and a steam detection element 11 which is arranged outside the cooking chamber 2 and which is arranged to detect a steam flow 14, 14 'emerging through the steam outlet region 9.
  • the generation of steam is adjusted as a function of the detection of the steam flow 14, 14 '.
  • the vapor detection element is preferably designed as a temperature sensor, especially as a Pt1000 sensor.
  • the EP 1 847 203 A1 discloses a method for the preparation of a food, in which it is measured with the aid of a steam outlet sensor when it comes to a steam outlet from the food.
  • the measurement of the times of the steam outlet are used to control the duration and the temperature of the cooking process steps in order to optimally match the cooking process to the respective food.
  • the cooking chamber temperature after which the heating power is regulated, can be reduced by the detection of the steam outlet.
  • a cooking phase can be ended when the measured steam outlet from the food falls below a minimum value.
  • the steam outlet sensor comprises an interior 15 a protective housing 16, which interior 15 has an opening 14 to the cooking chamber 1.
  • a temperature sensor 18 is arranged in the interior 15, a temperature sensor 18 is arranged. With the help of the temperature signal of the sensor 18, the steam generator 4 is controlled.
  • the EP 0 313 768 B1 deals with a parameter control system in an oven for heating a food. It refers to the possibility to measure various flows, including steam, and to control a cooking process based on it. Furthermore, both the JP 56 071 723 A as well as the JP 09 210 369 A and the JP 04 086 418 A in their summaries, cooking appliances that use temperature and gas sensors to deduce the generation of steam in the cooking compartment.
  • a disadvantage of these devices or methods is that they are less robust and thus prone to failure and interference is not or only partially excluded.
  • the measurement can be carried out only with a certain delay, due to the thermal inertia of the first temperature sensor, which is determined specifically by the surface of the measuring head 14 and the thermal coupling between the measuring head 14 and heat conducting body 12.
  • Another problem with the prior art devices / methods is that only under certain conditions can an accurate measurement be made.
  • the vapor detection element 11 under certain conditions, not or not exactly detects the flow of steam.
  • the vapor detection element 11 is arranged and dimensioned such that the steam flow is always detectable if there is a too high vapor pressure in the cooking chamber for the current mode of operation of the cooking appliance (see sections [0019] and [0022] therein).
  • the invention is therefore based on the object of specifying a cooking appliance and a method for monitoring a cooking process of food in the cooking appliance, which can accurately and reliably monitor the cooking process, in particular to determine a source steam rate of a arranged in a cooking chamber food with high accuracy and low delay ,
  • the cooking appliance according to the invention comprises a cooking chamber, a channel through which a gaseous medium, in particular water vapor, can emerge from the cooking chamber, and a sensor device for determining the pressure difference between two locations inside the cooking appliance, wherein preferably one of the locations between which a pressure difference inside the device is measured, located inside the channel.
  • a gaseous medium in particular water vapor
  • the interior of the cooking appliance may in this context include the interior of the cooking chamber and the adjoining interior of the channel.
  • the pressure difference determined in this way, it is possible in particular to make a statement as to the amount of gaseous medium emerging from the food to be cooked, both with regard to the volume flow generated and the mass flow generated per unit time.
  • Pressure or pressure difference determinations are possible with high accuracy and low delay, so that with the help of the cooking appliance according to the invention, the amount of released during the cooking process gases, especially steam, accurately and reliably determined and thus the cooking process can be monitored accordingly.
  • the portion of the steam that is produced technically, that is generated for example by means of a steam generator, an injection system and / or a Beschwadungs can be determined or calculated by known from the prior art technical systems, in particular for example via a the steam generator or the Beschwadungs issued supplied amount of water or a level measurement of a within a boiler of a steam generator is calculable, and in the case of existing corresponding information of the engineered steam source steam, which does not arise from technical systems, ie the proportion of source steam resulting from the food, can be determined with high accuracy.
  • the knowledge of this produced by the food source steam which is not defined by the technical systems, but depends on the parameters of the food, allows even more accurate control of the cooking process, in particular parameters of the food can be determined from the thus calculated source steam rate, for example, an initial state That is, whether the food is frozen or is at room temperature when it is introduced into the cooking appliance, or it can be very accurately determined a lot of the cooking appliance supplied food and so the cooking process adapted to this amount of food.
  • the part of the source steam originating from the food to be cooked and representing a comparatively smaller proportion compared to the technically produced source steam can be determined very accurately and from this the aforementioned parameters can be derived.
  • the cooking device is set up to determine a source vapor rate of a food item in the cooking chamber from at least the pressure difference and / or the course of the pressure difference over time.
  • it may be set up to emit a gas volume flow leaving the cooking chamber, a gas mass flow leaving the cooking chamber, a load with which the cooking chamber is fitted, and / or an initial state of food in the cooking space, in particular whether the food is frozen or fresh determine.
  • the cooking appliance may further comprise a control device which is adapted to control the cooking process in dependence on the determined pressure difference.
  • the gas volume flow determined via the pressure difference the gas process, which is determined via the pressure difference, can be determined via the gas mass flow Pressure difference determined load and / or the determined via the pressure difference output state can be controlled.
  • the channel comprises a drain for a liquid medium from the cooking chamber.
  • An existing in many devices anyway flow can thus be used to divert the gaseous medium from the cooking chamber and to determine the source vapor rate.
  • both locations between which a pressure difference is measured inside the device, lie in the interior of the channel / drain, the two locations preferably on opposite sides in the flow direction, ie upstream and downstream, a deflection point, such as a bend or a bend, lie in the channel / drain.
  • the cooking appliance for determining the source vapor rate of the cooking product located in the cooking chamber is arranged to determine a quantity of steam generated in the cooking chamber and from this a quantity of technically produced steam and / or an amount of water and / or steam, which is generated by a possible steam generator, an injection system and / or a Beschwadungsdüse deduct.
  • an injection system is understood to be any system which makes it possible to supply moisture to the cooking chamber, be it in liquid form or in vapor form.
  • an injection system may include an additional Beschwadungs adopted next to an injection element for supplying moisture.
  • the sensor device is adapted to generate a difference signal proportional to the pressure difference between two locations in the interior of the cooking appliance.
  • the sensor device for determining the pressure difference between two locations in the interior of the cooking appliance may comprise a suitably arranged first pressure sensor for generating a first sensor signal and a suitably arranged second pressure sensor for generating a second sensor signal and a processing device, wherein the processing device is adapted to a difference signal from the first sensor signal and the second sensor signal.
  • the sensor device for determining the pressure difference between two locations in the interior of the cooking appliance a suitably arranged differential pressure sensor for (immediate) generating a corresponding Include differential signal.
  • the pressure sensor (s) are / are in operative connection with the pressure conditions prevailing in the interior of the cooking appliance, in order to generate a corresponding signal / corresponding signals, without, however, appreciably influencing the measuring environment.
  • the processing device can preferably be set up from the difference signal or the source vapor rate, in particular the source vapor rate of the cooking product located in the cooking chamber and / or the amount of technically produced steam, a value proportional to the gas volume flow coming from the cooking chamber, a value proportional to the to determine the gas mass flow passing from the cooking chamber and / or a value proportional to the product of the gas mass flow passing out of the cooking chamber and the gas volume flow passing out of the cooking space.
  • This can be done, for example, through the context given by Bernoulli's law, which will be described in more detail below.
  • the cooking appliance can be set up to determine the source vapor rate of a food item in the cooking chamber from the determined gas mass flow and / or the determined gas volume flow.
  • the load and / or the initial state can be determined from the determined pressure difference, more precisely over the time profile of the determined pressure difference, preferably the gas volume flow and / or mass flow rate determined therefrom.
  • the first pressure sensor is preferably arranged to measure the pressure at a first location in the cooking chamber and to generate a corresponding first sensor signal, and the second pressure sensor to position the pressure at a second location in the channel and generates a corresponding second sensor signal.
  • the first pressure sensor is arranged such that it measures the pressure at a first location in the channel and generates a corresponding first sensor signal
  • the second pressure sensor is arranged to measure the pressure at a second location in the channel and a corresponding one generates second sensor signal.
  • the channel may include a bender, wherein the first pressure sensor is arranged to measure the pressure at a first location in the channel upstream of the bend and generate a corresponding first sensor signal, and the second pressure sensor it is arranged that he presses on one second location in the channel downstream of the bend and generates a corresponding second sensor signal.
  • the cooking appliance can additionally comprise a moisture sensor, temperature sensor and / or density sensor, which is in each case arranged and configured to determine the corresponding value in the cooking chamber.
  • the respective sensors may be coupled to the processing device for the purpose of transmitting a corresponding sensor signal.
  • a control or regulating device may be provided, which is on the one hand in operative connection with the sensor device of the processing device, the moisture sensor, the temperature sensor and / or the density sensor and on the other hand with at least one other functional device of the cooking appliance, wherein preferably the processing device with the control or Control device connected or executed jointly is provided.
  • the further functional device comprises a heating device, a cooling device, a blower device, a pump device, an energy storage device, a moisture supply device and / or a moisture removal.
  • the cooking appliance according to the invention is characterized by a simple installation, since no additional components for detecting a differential pressure in the oven are necessary. This also leads to a hygienic safety.
  • a differential pressure determination with a cooking appliance according to the invention can also be used at different rotational speeds of a fan wheel, which increases the flexibility. Basically, the measurement of a quantity of steam by means of differential pressure leads to a more economical and robust measuring system in comparison to measuring methods known from the prior art.
  • the inventive method for monitoring a cooking process of food in a cooking chamber of a cooking appliance comprises the following steps: heating and cooking of the food in the cooking chamber, wherein a gaseous medium, in particular water vapor, is discharged from the food, discharging the gaseous medium from the cooking chamber via a channel leading from the cooking chamber, determining the pressure difference between two locations inside the cooking appliance, wherein one of the locations, in particular in the interior of the channel, and determining a source vapor rate of the food in the cooking chamber, based on the pressure difference and / or the course of the pressure difference over time.
  • a gaseous medium in particular water vapor
  • the method further comprises the step of determining a gas volume flow leaving the cooking chamber, a gas mass flow leaving the cooking chamber, a load with which the cooking chamber is equipped, and / or an initial state of the cooking product in the cooking chamber on the basis of the pressure difference and / or the course the pressure difference over time.
  • the method according to the invention also particularly preferably includes controlling the cooking process as a function of the determined pressure difference, the determined source vapor rate, the determined gas volume flow, the determined gas mass flow, the determined load and / or the determined initial state, preferably as a function of the time course for this purpose.
  • determining the source vapor rate of the food in the cooking chamber determines the amount of steam generated in the cooking space and withdrawing an amount of engineered steam and / or an amount of water and / or steam generated by any steam generator, an injection system and / or a Beschwadungsdüse is generated, comprises of the amount of steam generated in the cooking chamber.
  • a deduction or determination of the amount of technically produced steam in many ways, in particular depending on the type of production of the technical steam, take place.
  • an electrical power and / or heat output supplied to the steam generator can also be used to determine or at least estimate the amount of steam.
  • additional sensors for determining a mass flow in a steam supply line to a cooking chamber can be used or empirically, in particular in an "idle" of the cooking appliance, ie an operation of the cooking appliance without a food, values for the technically produced amount of steam depending on an operating condition (operating mode , Temperature range in the cooking chamber, Beschwadungs scholar, for example, medium or high, or injection power) determined and stored in tables or a memory and read from this or this in the respective operating conditions with food and be used to calculate the technical steam quantity.
  • operating condition operating mode , Temperature range in the cooking chamber, Beschwadungs antique, for example, medium or high, or injection power
  • the method further comprises the step of generating a difference signal corresponding to the pressure difference.
  • the difference signal is preferred used to determine a value proportional to the gas volume flow passing out of the cooking chamber.
  • the difference signal for determining a value proportional to the gas mass flow passing from the cooking chamber can be used or for determining a value proportional to the product of the gas mass flow passing out of the cooking chamber and the gas volume flow passing out of the cooking chamber.
  • the source vapor rate, the load and / or the initial state are particularly preferably determined from the gas mass flow and / or gas volume flow determined as a function of time.
  • the removal of the gaseous medium from the cooking chamber via a leading out of the cooking chamber drain for a liquid medium.
  • the two locations can be separated from one another in the direction of flow by a deflection point (bend or bend) in the channel.
  • the method further comprises the step of determining the moisture value, the temperature value and / or the density of the released gaseous medium in the cooking chamber.
  • the measurement should be essentially independent of the source vapor rate, the gas volume flow and / or the gas mass flow, which is why the time profile of the source vapor rate, the gas mass flow and / or the gas volume flow is taken into account for determining the humidity, the temperature and / or the density.
  • a method according to the invention is also distinguished by the fact that a cooking process is dependent on the determined pressure difference, the determined source vapor rate, the determined gas volume flow, the determined gas mass flow, the determined load, the determined initial state, the determined temperature, the determined humidity and / or of specific density.
  • Fig. 1 shows a schematic representation of a cooking appliance 100 according to the invention.
  • the cooking appliance 100 comprises a cooking chamber 10 with an interior 12 into which food can be introduced and removed via a closable opening (not shown).
  • To the cooking chamber 10 is connected via an opening 14 at the bottom of the cooking chamber 10 is a down to the bottom running downflow 16 in the form of a channel defining an interior 18. Via the drain 16, liquids and gases can escape from the interior 12 of the cooking chamber 10.
  • the first nozzle 20 is arranged at the bottom of the cooking chamber 10.
  • the nozzle 20 may also be arranged on another wall of the cooking chamber 10.
  • At the outlet 16 a to the interior 18 of the same open second nozzle 22 is arranged.
  • a first pressure sensor 24 is arranged, which measures the pressure in the interior 12 of the cooking chamber 10 in the vicinity of the first nozzle 20.
  • a second pressure sensor 26 is arranged, which measures the pressure in the interior 18 of the drain 16 in the vicinity of the second nozzle 22.
  • the cooking chamber 10 has arranged in its interior 12 a temperature sensor 30, a humidity sensor 32 and a gas medium density sensor 34.
  • the two pressure sensors 24 and 26 as well as the temperature sensor 30, humidity sensor 32 and gas medium density sensor 34 each provide a corresponding signal to a processing unit 28.
  • the volume flow or the mass flow can be calculated from this.
  • the source steam rate can then be determined from these variables, that is, the rate at which water in steam (positive vapor source rate) or steam in water which absorbs the food to be cooked (negative vapor pressure rate) is converted into cooking space 10 in the food.
  • the mass of water vapor which leaves the food in liquid form and evaporates, for example, at the bottom of the cooking chamber 10 likewise falls under the source steam rate.
  • the amount of water that is generated by any steam generator, a Beschwadungsdüse and / or an injection system is not counted here.
  • the product of mass and volume flow can also be used directly for characterizing the processes in the cooking chamber 10.
  • the determined values with regard to mass flow, volume flow, the product of both and / or the source vapor rate are forwarded to a control device 36.
  • the control device 36 can then use the transmitted data to control the cooking process to achieve a desired cooking success.
  • Fig. 2 a further embodiment of the cooking appliance 100 is shown, which, except for the differences described below according to the cooking appliance 100 according to Fig. 1 is constructed.
  • two first nozzles 20, 20 'are provided on the cooking chamber 10, and two second nozzles 22, 22' are arranged on opposite sides of the cooking chamber 10 and the drain 16, respectively, in the drain 16 Fig. 2 arranged on the right side nozzle 20 and 22 and the in Fig. 2 arranged on the left side nozzle 20 'and 22' are each connected to each other via a non-illustrated channel.
  • a differential pressure sensor is arranged, which supplies a signal to the processing unit 28, the pressure difference between the environment of the first nozzle 20 and the environment of the second nozzle 22 and the environment of the first nozzle 20 'and the environment of the second nozzle 22 'reproduces. From the two pressure differences then an average value is calculated, which then, as described above in connection with Fig. 1 has been described, is used to determine the source vapor rate.
  • the second nozzle 22, 22 ' also, as in Fig. 3 is shown at an angle into the interior 18 of the drain 16 open.
  • the drain 16 may have a deflection point 38 in the form of a bend or a slight bend, which forms a flow resistance for emerging from the cooking chamber 10 water vapor at the deflection point 38 in the by the in Fig. 4 along arrows shown indicated arrows.
  • a first nozzle 20 is arranged upstream to the deflection point 38.
  • a second nozzle 22 is arranged downstream of the deflection point 38.
  • a pressure sensor 24 or 26 or in a connecting channel, which connects the first nozzle 20 to the second nozzle 22 a differential pressure sensor may be arranged.
  • the relatively simple installation and hygienic safety since no access to the oven is required.
  • the pressure difference determination according to the in Fig. 4 illustrated embodiment independently (er) of a possibly running fan.
  • the invention described above can be used for the intelligent control of cooking process in a cooking appliance, wherein with the help of the pressure difference between cooking chamber and drain or between two points in the process of gas volume flow and / or the gas mass flow of released from the food gases or the source vapor rate of the same can be determined. From the values thus determined, in turn, it is possible to infer the nature and the state of the food as well as the processes in the interior 12 of the cooking chamber 10. These include, in particular, recognition of the amount of food to be cooked in the cooking chamber 10, a differentiation of thawed food to be cooked, prevention of drying / weight loss of the food and control of a steam generator or heating power in the cooking space 10.
  • the cooking device may be useful to store certain data and empirical values in a memory of the cooking device in order to compare the determined measurement results or the quantities derived therefrom and to initiate corresponding control commands.
  • the stored data can be determined, for example, by means of a calibration measurement in the device.
  • Fig. 5 the course of a pressure difference over time for three different loads of a cooking chamber is shown with food. More precisely, three different configurations are shown, namely once a full load, ie a maximum load of a cooking chamber with food, for example, 16 chickens, a half load, so half stuffing the cooking with food, for example, 8 chickens, and a small load, for example, 1 chicken in the oven.
  • the three courses differ strongly from each other, in particular there are very different increases at the beginning.
  • Fig. 6 shows a further course of a pressure difference over time
  • a frozen food is heated, which can be seen from the fact that after a lapse of time t 1, a pressure jump can be observed, indicating the end of a complete condensation on the food ,
  • a pressure jump can be observed, indicating the end of a complete condensation on the food .
  • the detection of a differential pressure can be used to control a weight loss of a food in the cooking chamber. Both during conventional cooking, so by loading the food with hot air and / or steam, as well as the use of microwaves can estimate a drying of the food, for this purpose from the differential pressure, a source steam rate and thus a loss of water of the food is determined. This allows early countermeasures against dehydration.
  • a common problem is the prioritization between a hot air and a steam application.
  • With an efficient determination of the source steam rate it is possible to predict a moisture development and thus intelligently lead a cooking process. For example, it is possible to regulate a steam generator in such a way that a moisture loss in the cooking chamber is just compensated so that unnecessary energy consumption in steam generation and water consumption can also be minimized by extinguishing.
  • a microwave control namely a control of the power and / or timing of a magnetron, is possible on the basis of the time course of a source vapor rate and / or a loss of water of a food to optimize a Gareries and energy conservation.

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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)
  • Baking, Grill, Roasting (AREA)
  • Cookers (AREA)
EP09167143.8A 2008-08-06 2009-08-04 procédé destiné à la surveillance et contrôle d'un processus de cuisson Active EP2154435B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102008036684A DE102008036684A1 (de) 2008-08-06 2008-08-06 Gargerät und Verfahren zum Überwachen eines Garprozesses

Publications (3)

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EP2154435A2 true EP2154435A2 (fr) 2010-02-17
EP2154435A3 EP2154435A3 (fr) 2010-12-08
EP2154435B1 EP2154435B1 (fr) 2016-03-16

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2220970A1 (fr) * 2010-04-09 2010-08-25 V-Zug AG Préparation d'un produit de cuisson avec détection de la vitesse de refroidissement
ITPD20100163A1 (it) * 2010-05-25 2011-11-26 Unox Spa Forno di cottura per alimenti con un dispositivo di misura della portata dei gas in uscita dal forno e metodo di misura con cui opera detto dispositivo
EP2840318A1 (fr) * 2013-08-19 2015-02-25 Electrolux Appliances Aktiebolag Procédé d'estimation d'un niveau d'humidité dans une chambre de cuisson à la vapeur d'un appareil de cuisson à la vapeur, procédé ou fonctionnement dudit appareil et appareil en question
CN113189272A (zh) * 2021-04-22 2021-07-30 广东格兰仕集团有限公司 气体传感器监测数据的修正方法和烹饪设备
CN113940545A (zh) * 2021-10-25 2022-01-18 北京红岸水滴科技发展有限公司 一种具有湿度检测功能的烹饪设备
CN114468787A (zh) * 2021-12-23 2022-05-13 深圳市晨北科技有限公司 一种烹饪设备和烹饪设备的控制方法
CN115486690A (zh) * 2022-10-31 2022-12-20 珠海格力电器股份有限公司 一种烹饪器具、烹饪器具的控制方法及装置
US11732898B2 (en) 2020-12-21 2023-08-22 B/E Aerospace, Inc. Content volume measurement

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010054353A1 (de) 2010-12-13 2012-06-14 Mkn Maschinenfabrik Kurt Neubauer Gmbh & Co. Verfahren zur Berücksichtigung eines Wasserverlustes während eines Garvorganges und Gerät unter Einsatz dieses Verfahrens
DE102017128743B3 (de) 2017-12-04 2019-03-21 Miele & Cie. Kg Verfahren zur Beeinflussung eines Garprozesses
DE102018124764B4 (de) 2018-10-08 2022-06-30 Miwe Michael Wenz Gmbh Verfahren zur Dampferzeugung

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JPH09210369A (ja) 1996-01-30 1997-08-12 Toshiba Corp 電子レンジ
DE19945021A1 (de) 1999-09-20 2001-04-12 Rational Ag Verfahren zum Steuern eines Garprozesses und hierzu verwendbarer Garprozeßfühler
DE29923215U1 (de) 1999-09-20 2000-08-03 RATIONAL AG, 86899 Landsberg Garprozeßfühler
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DE20204393U1 (de) 2002-03-20 2002-05-29 RATIONAL AG, 86899 Landsberg Garprozeßfühler mit Bohrerspitze
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EP1619443A2 (fr) 2004-07-21 2006-01-25 V-Zug AG Appareil de cuisson avec ventilation réglable
WO2006069563A1 (fr) 2004-12-27 2006-07-06 Rational Ag Appareil de cuisson comportant au moins un reseau de capteurs de gaz, systeme d'echantillonnage pour un tel appareil de cuisson, procede de cuisson mettant en oeuvre un tel appareil de cuisson et procede de nettoyage d'un tel appareil de cuisson
DE102006038415A1 (de) 2006-08-17 2008-03-27 BSH Bosch und Siemens Hausgeräte GmbH Gargerät und Verfahren zum Einstellen einer Dampferzeugung in einem Gargerät
DE102006058617B3 (de) 2006-12-11 2008-02-21 Miele & Cie. Kg Verfahren zur Bestimmung des zeitlichen Verlaufs der während eines Garvorgangs in einem Garraum eines Backofens von einem Gargut abgegebenen Dampfmenge sowie Vorrichtung zur Durchführung des Verfahrens
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EP2220970A1 (fr) * 2010-04-09 2010-08-25 V-Zug AG Préparation d'un produit de cuisson avec détection de la vitesse de refroidissement
ITPD20100163A1 (it) * 2010-05-25 2011-11-26 Unox Spa Forno di cottura per alimenti con un dispositivo di misura della portata dei gas in uscita dal forno e metodo di misura con cui opera detto dispositivo
EP2840318A1 (fr) * 2013-08-19 2015-02-25 Electrolux Appliances Aktiebolag Procédé d'estimation d'un niveau d'humidité dans une chambre de cuisson à la vapeur d'un appareil de cuisson à la vapeur, procédé ou fonctionnement dudit appareil et appareil en question
WO2015024689A1 (fr) * 2013-08-19 2015-02-26 Electrolux Appliances Aktiebolag Procédé pour estimer un niveau d'humidité dans une chambre de cuisson à la vapeur d'un appareil de cuisson à la vapeur, procédé de fonctionnement d'un appareil de cuisson à la vapeur et appareil de cuisson à la vapeur
US10098354B2 (en) 2013-08-19 2018-10-16 Electrolux Appliances Aktiebolag Method of estimating a humidity level in a steam cooking chamber of a steam cooking appliance, method or operating the steam cooking appliance and steam cooking appliance
US11732898B2 (en) 2020-12-21 2023-08-22 B/E Aerospace, Inc. Content volume measurement
CN113189272A (zh) * 2021-04-22 2021-07-30 广东格兰仕集团有限公司 气体传感器监测数据的修正方法和烹饪设备
CN113940545A (zh) * 2021-10-25 2022-01-18 北京红岸水滴科技发展有限公司 一种具有湿度检测功能的烹饪设备
CN114468787A (zh) * 2021-12-23 2022-05-13 深圳市晨北科技有限公司 一种烹饪设备和烹饪设备的控制方法
CN114468787B (zh) * 2021-12-23 2023-08-11 深圳市晨北科技有限公司 一种烹饪设备和烹饪设备的控制方法
CN115486690A (zh) * 2022-10-31 2022-12-20 珠海格力电器股份有限公司 一种烹饪器具、烹饪器具的控制方法及装置

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DE102008036684A1 (de) 2010-02-11
EP2154435A3 (fr) 2010-12-08

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