EP2154435B1 - procédé destiné à la surveillance et contrôle d'un processus de cuisson - Google Patents

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

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Publication number
EP2154435B1
EP2154435B1 EP09167143.8A EP09167143A EP2154435B1 EP 2154435 B1 EP2154435 B1 EP 2154435B1 EP 09167143 A EP09167143 A EP 09167143A EP 2154435 B1 EP2154435 B1 EP 2154435B1
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Prior art keywords
cooking
cooking chamber
steam
determined
pressure difference
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EP09167143.8A
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German (de)
English (en)
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EP2154435A2 (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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    • 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 monitoring a cooking process of food in a cooking chamber of the cooking appliance.
  • 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.
  • core temperature sensors are described, for example in DE 202 04 393 U1 .
  • DE 299 23 215 U1 and DE 199 45 021 A1 It is also known to determine the state of cooking of food using gas sensors.
  • the 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 is exploited that food while heating while numerous volatile substances but only a few regularly contribute to their characteristic odor.
  • the characteristic components responsible for the odor are detected by one or more gas sensors in order to derive corresponding information about the state of the food from the corresponding sensor signals.
  • 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 do not provide in determining the source vapor rate under all conditions a reliable measured value, since with increasing humidity in the cooking chamber an ever increasing error occurs and finally with a humidity of 100% a determination of the source steam rate becomes impossible. Furthermore, in the in DE 10 2007 003 225 Al 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 the Druckususoren arranged in the region of the auxiliary blades.
  • the DE 10 2006 038 415 A1 It relates to a cooking appliance and a method for adjusting a steam generation in the cooking appliance.
  • a cooking appliance with a cooking chamber having a steam outlet region and a steam detection element arranged outside the cooking chamber at a distance from the steam outlet region and designed to detect a steam flow passing through the steam outlet region , The generation of steam is adjusted as a function of the detection of the steam flow.
  • the vapor detection element is preferably designed as a temperature sensor, especially as Ptl 000 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 of a protective housing, which interior has an opening to the cooking chamber. In the interior, a temperature sensor is arranged. With the help of the temperature signal of the sensor, the steam generator 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 take place 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 and the thermal coupling between the measuring head and the heat conducting body.
  • Another problem with The devices / method according to the prior art is that only under certain conditions an accurate measurement can be made.
  • the vapor detection element under certain conditions does not detect or not exactly the vapor flow.
  • the vapor detection element 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).
  • it is essential that accurate and reliable determination of vapor flow can be made under all conditions.
  • the invention is therefore based on the object of specifying 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 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, preferably one of the locations between which a pressure difference in the 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 cooking appliance is set up to determine at least the pressure difference and / or the course of the pressure difference over time a source vapor rate of a food item in the cooking chamber.
  • 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. Specifically, the cooking process can be controlled in dependence on the source vapor rate determined via the pressure difference, the gas volume flow determined via the pressure difference, the gas mass flow determined via the pressure difference, the load determined via the pressure difference and / or the initial state determined via the pressure difference.
  • 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 in the interior of the device, lie in the interior of the channel / drain, wherein the two locations are on opposite sides in the flow direction, ie upstream and downstream 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 food in the cooking chamber is set up 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 by any steam generator, an injection system and / or a Beschwadungsdüse is generated 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 may comprise a suitably arranged differential pressure sensor for (directly) generating a corresponding difference signal.
  • a combination of these two variants is possible, for example, to form an average of the two difference signals.
  • the pressure sensor (s) are / are in operative connection with the pressure conditions prevailing in the interior of the cooking appliance in order to produce a corresponding signal. generate appropriate signals, but without significantly affecting the measurement 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 passing 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 space 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 to generate a corresponding first sensor signal second pressure sensor is arranged such that it measures the pressure at a second location in the channel downstream of the bend and generates a corresponding second sensor signal.
  • the cooking appliance further comprises a humidity sensor and temperature sensor and optionally a density sensor, which is arranged in each case and adapted 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.
  • Fig. 1 shows a schematic representation of a cooking appliance 100 for carrying out a method 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 1 0 a down to the bottom running downflow 16 in the form of a channel, which defines 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 and 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 as desired.
  • the source steam rate is then determined from these variables, ie the rate at which water in steam (positive steam source rate) or steam in water which absorbs the food to be cooked (negative steam source rate) is converted into cooking space 10 in the cooking product.
  • 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 to characterize the processes in the oven 1 0.
  • 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 data transmitted 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 arranged 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 not shown 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 above-described invention 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 flow of gas 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 (differential) pressure signals it may be useful to store certain data and empirical values in a memory of the cooking device in order to compare the determined Messergehnisse or the derived variables with it and to be able 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 t1 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)
  • Cookers (AREA)
  • Baking, Grill, Roasting (AREA)

Claims (8)

  1. Procédé pour surveiller et diriger un processus de cuisson d'un aliment à cuire dans une chambre de cuisson (10) d'un appareil de cuisson (100), comprenant les étapes suivantes:
    • chauffer et cuire l'aliment à cuire situé dans la chambre de cuisson (10), dans lequel un milieu gazeux sous la forme de vapeur d'eau va être dégager par l'aliment à cuire ;
    • évacuer le milieu gazeux à partir de la chambre de cuisson (10) par l'intermédiaire d'un canal (16) de guidage menant à l'extérieur de la chambre de cuisson (10) ;
    • déterminer la différence de pression entre deux emplacements dans des espaces intérieurs (12, 18) du dispositif de cuisson (100) au moyen d'un dispositif de détection (24, 26, 28), en déterminant une différence de pression entre un premier emplacement situé dans l'espace intérieur (12) de la chambre de cuisson (10) et un deuxième emplacement situé dans l'espace intérieur (18) du canal (16), ou entre deux endroits situés dans l'espace intérieur (18) du canal (16), et ce en amont d'un point de changement de direction (38) dans le canal (16), et en aval d'un point de changement de direction(38) dans le canal (16) ;
    • déterminer un taux de vapeur de source de l'aliment à cuire contenu dans la chambre de cuisson à partir de la différence de pression et/ou du profil de la différence de pression au cours du temps, dans lequel pour déterminer le taux de vapeur de source, l'appareil de cuisson comprend un capteur d'humidité (30) et un capteur de température (32), lequel est respectivement disposé et conçu pour déterminer la valeur correspondante dans la chambre de cuisson, et
    • régler le processus de cuisson en fonction du taux de vapeur de source identifiée, au moyen d'un dispositif de réglage (36).
  2. Procédé selon la revendication 1, caractérisé en ce que le procédé comprend en outre l'étape la détermination
    • d'un flux volumique de gaz sortant de la chambre de cuisson (10),
    • d'un flux massique de gaz sortant de la chambre de cuisson (10),
    • d'une charge dont est remplie la chambre de cuisson (10), et qui constituent un chargement de la chambre de cuisson avec un aliment à cuire, et/ou
    • d'un état initial d'aliment à cuire situé dans la chambre de cuisson (10), pour savoir s'il s'agit ou non d'un aliment à cuire congelé,
    au moins à partir de la différence de pression de l'aliment à cuire contenu dans la chambre de cuisson, du profil de la différence de pression au cours du temps et/ou du débit de vapeur source.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que la détermination du taux de vapeur de source de l'aliment à cuire contenu dans la chambre de cuisson comprend
    • la détermination d'une quantité de vapeur produite dans la chambre de cuisson, et
    • la suppression d'une quantité de vapeur produite techniquement et/ou d'une quantité d'eau et/ou de vapeur, qui est produite par un générateur de vapeur éventuel, un système d'injection et/ou une buse d'humidification, d'après la quantité de vapeur produite dans la chambre de cuisson.
  4. Procédé selon la revendication 2 ou 3, comprenant en outre l'étape la régulation du processus de cuisson en fonction
    • de la quantité de vapeur produite techniquement,
    • du flux volumique de gaz identifié,
    • du flux massique de gaz identifié,
    • de la charge identifiée, et/ou
    • de l'état initial identifié,
    de préférence en fonction de leur profil au cours du temps.
  5. Procédé selon l'une quelconque des revendications précédentes, comprenant en outre l'étape consistant à produire un signal de différence correspondant à la différence de pression, et à traiter le signal de différence pour déterminer une valeur proportionnelle au flux volumique de gaz sortant de la chambre de cuisson, une valeur proportionnelle au flux massique de gaz sortant de la chambre de cuisson et/ou une valeur proportionnelle au produit du flux massique de gaz sortant de la chambre de cuisson et du flux volumique de gaz sortant de la chambre de cuisson.
  6. Procédé selon l'une quelconque des revendications précédentes, dans lequel l'évacuation du milieu gazeux à partir de la chambre de cuisson intervient par l'intermédiaire d'un conduit de sortie (16) pour un fluide liquide, menant à l'extérieur de la chambre de cuisson.
  7. Procédé selon l'une quelconque des revendications précédentes, comprenant en outre l'étape la détermination de la densité du milieu gazeux dans la chambre de cuisson.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que lors de la détermination de la température, de l'humidité et/ou de la densité, la pression différentielle déterminée, le taux de vapeur de source déterminé, en particulier le taux de vapeur de source de l'aliment à cuire disposé dans la chambre de cuisson et/ou la quantité de vapeur produite techniquement, le flux volumique de gaz déterminé et/ou le flux massique de gaz déterminé est/sont pris en compte.
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

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

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PL2220970T5 (pl) * 2010-04-09 2016-12-30 V Zug Ag Przygotowywanie artykułów do gotowania z wykrywaniem stopnia schładzania
IT1400136B1 (it) * 2010-05-25 2013-05-17 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.
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
EP2840318B1 (fr) * 2013-08-19 2018-10-10 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
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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