EP2199684A1 - Procédé de réglage d'une source de microondes dépendant d'une température de couche marginale et appareil de cuisson correspondant - Google Patents

Procédé de réglage d'une source de microondes dépendant d'une température de couche marginale et appareil de cuisson correspondant Download PDF

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Publication number
EP2199684A1
EP2199684A1 EP08291219A EP08291219A EP2199684A1 EP 2199684 A1 EP2199684 A1 EP 2199684A1 EP 08291219 A EP08291219 A EP 08291219A EP 08291219 A EP08291219 A EP 08291219A EP 2199684 A1 EP2199684 A1 EP 2199684A1
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EP
European Patent Office
Prior art keywords
temperature
food
phase
microwave
microwave source
Prior art date
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Application number
EP08291219A
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German (de)
English (en)
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EP2199684B1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Topinox SARL
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Topinox SARL
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Publication date
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Priority to EP08291219.7A priority Critical patent/EP2199684B1/fr
Publication of EP2199684A1 publication Critical patent/EP2199684A1/fr
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Publication of EP2199684B1 publication Critical patent/EP2199684B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control
    • H05B6/687—Circuits for monitoring or control for cooking

Definitions

  • the present invention relates to a method for adjusting at least one microwave source of a cooking appliance, in the cooking chamber at least microwave is acted upon, depending on output data of at least one at least partially inserted into the food temperature sensor, via which at least one temperature within an edge layer of the food can be detected wherein the method comprises at least two phases, in the first phase the surface layer of the food is heated at least to a predetermined first temperature threshold at least by microwave application, and in the second phase the microwave application is changed compared to that of the first phase by at least one reduction microwave power emitted by the microwave source; and a cooking appliance for performing such a method.
  • a generic method is from the EP 1 757 862 A2 known.
  • a temperature sensor with a variety of temperature sensors along its insertable into a food shaft is used.
  • the power of a microwave source is reduced as an inverse function of the detected highest temperature. Only the consideration of the highest temperature in a food can not avoid unwanted weight loss and / or unwanted encrustation of a food.
  • the object of the present invention is therefore to further develop the generic method such that it overcomes the disadvantages of the prior art.
  • This object is achieved according to the invention by switching from the first phase to the second phase as soon as one of the two following events occurs: at least one boundary layer temperature has risen to the temperature threshold, or at least one after the lapse of a certain period since the first phase has started Surface temperature has not risen to the first temperature threshold and does not decrease in reducing the microwave power of the microwave source, in particular by turning off the microwave source, the phase change is triggered by the event, which occurs first in terms of time.
  • the first temperature threshold is between 60 ° and 100 ° C. and / or predetermined as a function of at least one first characteristic of the food and / or at least a second characteristic for the placement of the temperature sensor in the cooking product size, selected and / or can be changed.
  • the edge layer it is preferred for the edge layer to extend from the surface of the cooking product to a range of 1 to 40 mm, preferably 5 to 30 mm, below the surface to be cooked and / or depending on at least one first size characteristic of the product to be cooked and / or at least a second one , can be specified for the placement of the temperature sensor in Gargut characteristic size, selected and / or changed.
  • the first and / or second size is determined by the type, the dimension, the weight and / or the initial state of the food, such as fresh, frozen and / or pre-cooked, and / or the first and / or or second size from the course of at least one temperature in the food to be cooked is determined over time, wherein the temperature is in particular the surface layer temperature.
  • the temperature sensor comprises at least two temperature sensors which can be placed in the food to be cooked, wherein the surface temperature of one of the two temperature sensors, in particular selected as a function of the first and / or second size, detected and / or determined from the output data of the two temperature sensors ,
  • the invention proposes that at least one, preferably each, change the microwave power in the second phase, the surface temperature is taken into account, preferably when the first temperature threshold is exceeded, the microwave source off and falls below a second temperature threshold, the, in particular 5 to 20 ° C. , is below the first temperature threshold, the microwave source is turned on.
  • the invention also provides a cooking appliance with a cooking chamber, at least one microwave source, at least one temperature sensor, which is at least partially plugged into food in the cooking chamber, and a control or regulating device for performing a method according to the invention.
  • the cooking appliance may also be characterized by an electric or gas-operated heater, a moisture supply device, a moisture removal device, an input device, an output device, a sensing device for detecting at least one characteristic of the food first size, a characteristic of the placement of the temperature sensor in the food second size and / or a characteristic of the climate in the cooking chamber third size.
  • the course of an edge layer temperature of the food over time and / or a microwave power over time can be displayed via the output device, and / or the microwave power of the microwave source, the first and / or second temperature threshold and / or the edge layer on the Input device is adjustable and / or changeable is or are.
  • the temperature sensor comprises a multiplicity of temperature sensors which can be placed in the food to be cooked, which are preferably arranged along a shaft which can be inserted into the food and / or whose output data can be used to determine at least one surface temperature.
  • the present invention is thus based on the finding that the temperature rises in an edge layer of a food in dependence on the capacity of the heat conductivity of the food, which is why a weight loss and / or crusting of the food can only be avoided when Mikrowellenbeetzschung, if not only checked is whether during a first cooking phase, a surface temperature reaches below 100 ° C (ie below the boiling point of water) temperature threshold, but at the same time a period is given, after the expiration of the intensity of microwave irradiation of the food is at least reduced, even if no boundary layer temperature said temperature threshold has been reached to check whether an edge layer temperature at least reduces the microwave power. Namely, only when a boundary layer temperature drops, the thermal conductivity is not yet exhausted and the microwave power can be increased again. Otherwise, in a second cooking phase with reduced compared to the first cooking phase power of the microwave source must be changed.
  • the temperature threshold is a temperature between 60 and 100 ° C, in particular 98 ° C.
  • An edge layer is defined as the layer of a food to be cooked from the surface of the food to 1 to 40 mm, preferably 5 to 30 mm into the interior of the food extends.
  • a temperature sensor with a plurality of longitudinally disposed along a shaft insertable into a cooking temperature sensors, for example. From fiberglass material to prevent the falsification of the measurement results can be formed to Gargut due to microwave exposure. Temperature sensors for Mikrowellengarered are also known in principle, see for example the US 3,975,720 or US 3,991,615 ,
  • the detection of a surface layer temperature is compared to a surface temperature due to a lower influence of the climate in the oven, in particular the hot air at the Surface of the food, particularly suitable for controlling or regulating a microwave source
  • a microwave source can be run at full power, or even be clocked.
  • the timing of the microwave source can be effected as a function of at least one boundary layer temperature.
  • the slope and the fall of the course of at least one temperature in the boundary layer during an active microwave phase or an inactive microwave phase are evaluated for control.
  • the first cooking phase lasts about 13.5 minutes, and the second cooking phase lasts about 5 minutes.
  • the microwave source would still be switched off according to the invention to check whether the surface temperature decreases after switching off the microwave source . If no lowering of the surface layer temperature could be observed, it would be possible to switch directly to the second cooking phase, because then it would be assumed that the heat conductivity of the food is not high enough to bring about further heating when the microwave layer is exposed to the microwaves, so that further application of the food to the food is possible Microwave would cause water is evaporated from the surface layer and thus it comes to an undesirable weight loss and undesirable encrustation of the edge region of the food.
  • the inventive method allows a more accurate adjustment of a microwave power in a cooking appliance to each cooking in the cooking chamber of the cooking Garguts.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
EP08291219.7A 2008-12-19 2008-12-19 Procédé de réglage d'une source de microondes dépendant d'une température de couche marginale et appareil de cuisson correspondant Active EP2199684B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP08291219.7A EP2199684B1 (fr) 2008-12-19 2008-12-19 Procédé de réglage d'une source de microondes dépendant d'une température de couche marginale et appareil de cuisson correspondant

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP08291219.7A EP2199684B1 (fr) 2008-12-19 2008-12-19 Procédé de réglage d'une source de microondes dépendant d'une température de couche marginale et appareil de cuisson correspondant

Publications (2)

Publication Number Publication Date
EP2199684A1 true EP2199684A1 (fr) 2010-06-23
EP2199684B1 EP2199684B1 (fr) 2016-04-20

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ID=41037579

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08291219.7A Active EP2199684B1 (fr) 2008-12-19 2008-12-19 Procédé de réglage d'une source de microondes dépendant d'une température de couche marginale et appareil de cuisson correspondant

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EP (1) EP2199684B1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3975720A (en) 1974-03-01 1976-08-17 General Electric Company Food thermometer for microwave oven
US3991615A (en) 1975-12-22 1976-11-16 General Electric Company Microwave oven food temperature-sensing probe assembly
DE3119496A1 (de) * 1981-05-15 1982-12-23 Bosch-Siemens Hausgeräte GmbH, 7000 Stuttgart Speisenthermometer, insbesondere fuer mikrowellenherde
EP1757862A2 (fr) 2005-08-23 2007-02-28 Electrolux Professional S.P.A. Four à micro-ondes avec une sonde de température améliorée

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3975720A (en) 1974-03-01 1976-08-17 General Electric Company Food thermometer for microwave oven
US3991615A (en) 1975-12-22 1976-11-16 General Electric Company Microwave oven food temperature-sensing probe assembly
DE3119496A1 (de) * 1981-05-15 1982-12-23 Bosch-Siemens Hausgeräte GmbH, 7000 Stuttgart Speisenthermometer, insbesondere fuer mikrowellenherde
EP1757862A2 (fr) 2005-08-23 2007-02-28 Electrolux Professional S.P.A. Four à micro-ondes avec une sonde de température améliorée

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EP2199684B1 (fr) 2016-04-20

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