EP2251607B1 - Procédé d'exécution d'un processus de préparation pour un aliment - Google Patents

Procédé d'exécution d'un processus de préparation pour un aliment Download PDF

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Publication number
EP2251607B1
EP2251607B1 EP10160977.4A EP10160977A EP2251607B1 EP 2251607 B1 EP2251607 B1 EP 2251607B1 EP 10160977 A EP10160977 A EP 10160977A EP 2251607 B1 EP2251607 B1 EP 2251607B1
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Prior art keywords
program
duration
preparation
reduction
energy
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EP10160977.4A
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German (de)
English (en)
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EP2251607A3 (fr
EP2251607A2 (fr
Inventor
Janina Mehlert
Monika Zeraschi
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BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Publication of EP2251607A3 publication Critical patent/EP2251607A3/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 EP 1 394 472 A2 and the EP 1 273 852 A2 each disclose a method for operating a cooking appliance in which, after an initial heating-up phase, a cooking chamber temperature is set within a target temperature range and maintained there.
  • CH678996A5 a method for heat treatment of food in an oven, wherein a residual heat of the oven is used by a temperature setpoint is reduced at a time t 1 .
  • the preparation is carried out during a program time period of the preparation program.
  • a preparation program is characterized by a program duration.
  • an average heating power of this heating device that is at least reduced compared to the average heating power of a heating device in the normal mode of the preparation program is set for a reduction period beginning before the end time of the program duration is reached.
  • the average heating output is at least reduced in this energy-saving mode compared to the normal mode, so that energy can be saved in this regard.
  • the length of time of the reduction period and/or the start of the reduction period is automatically program-specifically determined as a function of a selected preparation program.
  • a first preparation program thus has specific characterizing parameters or parameter values.
  • the cooking appliance in particular automatically determines how long the reduced time period lasts and/or when the reduced time period begins during the current preparation program.
  • This configuration allows for highly efficient preparation, which individually ensures the greatest possible energy savings while still providing an optimal preparation result. Due to the automatic control, this can also be done very specifically and precisely, and the corresponding process and the corresponding settings and implementations of the reduction time period can be done exactly.
  • the length of the reduction period and/or the start of the reduction period is preferably determined as a function of a preparation state that the food has already reached during the preparation.
  • a preparation state that the food has already reached during the preparation.
  • the core temperature of the food to be cooked can be determined using a core temperature sensor. Temperature values in this regard can also be determined for liquid foodstuffs and the parameters of the reduction period can be determined as a function of this.
  • the program duration of a preparation program is preferably stored in the cooking appliance and when a user selects the preparation program, this program duration is automatically taken as a basis and specified.
  • Such a function is also referred to as a timer function.
  • the length of the reduction period can vary significantly and possibly even represent a large part of the program period, so that there is a particularly large potential for saving energy.
  • the consistency of the food, its size and the like have a corresponding influence.
  • this is also influenced by how the cooking result is to be achieved.
  • the size of the food and the condition for example whether it is frozen or already pre-treated, can also have an influence.
  • the entire preparation time for a foodstuff, rice, and thus also the duration of a preparation program can be between 20 and 25 minutes.
  • the reduction time can be up to 15 minutes, for example between 10 and 15 minutes, also with regard to the preparation result.
  • potatoes which, for example, have a total cooking time of between 30 and 40 minutes, depending on whether they are prepared as boiled potatoes or jacket potatoes. It can be provided here that the reduction time at the end of the program time is less than 8 minutes, preferably 5 minutes.
  • the program duration in energy-saving mode is preferably extended beyond the end time of the program duration in comparison to normal mode, depending on the start time of the reduced duration and/or depending on the duration of the reduced duration. In particular, this takes place automatically.
  • This extension period is preferably shorter than the reduction period.
  • the time length of the reduction period can preferably be changed during the end of the reduction period. It can therefore also be made possible for a reduction period that has already begun, the length of which has preferably been automatically determined and specified, to be adapted and changed again in a situation-specific manner. This means that changing conditions can be reacted to very quickly and precisely and, in addition to saving energy, optimal preparation results can be achieved at all times.
  • the energy saving mode can be selected manually by the user. Provision can also be made for the user to be able to program in the energy-saving mode as the main mode for a specific preparation program, so that the selection of the preparation program is always automatically based on the energy-saving mode.
  • the cooking appliance is preferably a hob or an oven or a steam cooking appliance.
  • An energy-saving mode for household appliances of this type serves to reduce energy consumption or to increase efficiency. Provision can be made for this energy-saving mode to be activated by an operating element or by a combination of operating multiple operating elements.
  • the energy saving mode can apply to a power level or a program. By reducing the Power supply, in particular a temporary switching off of the heating device, a reduction in energy consumption and an improvement in efficiency can be achieved when the function is activated. In particular, this can be done when parboiling at the beginning of a program duration, as can be done for example when heating water, or in cooking programs with a defined end of cooking time.
  • the power reduction can be achieved, for example, by a reduced switch-on time of the heating device or by a lower surface temperature of the hob plate, which can be made of glass ceramic, for example.
  • An electronic temperature limiter can be provided for this purpose. It is also possible to switch off the heating device in an automatic program before the end of the program in order to use the residual heat of the system for further cooking.
  • An energy-saving program is also possible in combination with a cooking sensor or a frying sensor.
  • the controlled reduction in the average heating output during the reduction period can be controlled by a control unit, this being stored in a software-controlled module, for example.
  • the clocking of the heating device can also be achieved with an electronic limiter as a function of a threshold value temperature of the hob plate being exceeded. Cooking appliances in particular can now also be provided and operated with significant energy-saving potential.
  • a diagram is shown in which the heat output of a heating device of a cooking appliance is shown as a function of time.
  • the cooking appliance can be designed as a hob or oven, for example. However, it can also be a kettle or the like.
  • the diagram 1 shows the energy saving mode of the preparation program.
  • the preparation program has a total program duration, which is between the time t0, which represents the start time, and an in 1 end time no longer shown.
  • the entire duration of the program includes a parboiling duration or a heating-up duration. In 1 the parboiling period extends between the times t0 and t1'.
  • This parboiling period is also the reduced period during which the average heating output is reduced compared to the average heating output in the normal mode of this preparation program. This is achieved in that the heating device is switched on and off alternately several times automatically, controlled by a control device, during this reduced period of time. This is indicated by the bars in the illustration 1 shown, the first three bars being provided with the reference symbols 1, 2 and 3 merely by way of example. The bars symbolize the switched-on state of the heating device, with a value P1 of the heating power then being given in this regard. It can be spotted, that in the exemplary representation the periods of time during which the heating device is switched on are shorter than the periods of time during which the heating device is completely switched off. However, it can also be the case that the respective switch-on periods are longer than the switch-off periods.
  • FIG. 3 Another embodiment is shown. So is in the representation according to 3 a diagram is shown in which the average heat output in the energy-saving mode of a further preparation program is shown according to characteristic II.
  • the preparation program is again carried out for a program time period which extends between time t2, which represents the start time, and time t5, which represents the end time.
  • time t2 which represents the start time
  • time t5 which represents the end time.
  • an average heating power according to the value P1 is generated during a parboiling period between the times t2 and t3, or this is required.
  • the heating power is reduced until time t3 is reached, and the average heating power between times t3 and t4 has the value P2.
  • the original program duration is extended until time t6 in order to continue to use the existing residual heat.
  • the length of time between times t5 and t6 is the extension period. This can be done automatically by the control unit. However, it can also be provided that this is not carried out and the program time end is still at time t5.
  • a diagram is shown in which the average heat output of the heating device is shown as a function of time in the normal mode of this specific preparation program according to curve III.
  • the average heating output is reduced to the value P2.
  • heating energy is also fed in between times t4 and t5, so that there is no reduction period in this regard.
  • the heating device is therefore actively operated up to the end point in time t5.
  • the duration of the reduction period and/or the start of the reduction period can be determined program-specifically depending on the selected preparation program, in particular determined automatically.
  • the duration of the program in the energy-saving mode can preferably be extended beyond the end time t5 in comparison to the normal mode, depending on the point in time at which the reduction period begins and/or the length of the reduction period, in which case this can also be done automatically by the control unit .
  • the time length of the reduction period can also be changed during the end of the reduction period.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (14)

  1. Procédé d'exécution d'un processus de préparation pour un aliment à l'aide d'un appareil de cuisson, où la préparation est réalisée pendant la durée de programme du programme de préparation, dans lequel, en mode économie d'énergie du programme de préparation pour une durée de réduction commençant avant d'avoir atteint le terme (t5) de la durée de programme, on règle une puissance de chauffage moyenne au moins réduite par rapport à la puissance de chauffage moyenne d'un dispositif chauffant en mode normal du programme de préparation,
    caractérisé en ce que l'appareil de cuisson comprend plusieurs programmes de préparation différents, la durée en temps de la durée de réduction et/ou le commencement de la durée de réduction étant, automatiquement et spécifiquement au programme, déterminés en fonction d'un programme de préparation sélectionné.
  2. Procédé selon la revendication 1, caractérisé en ce que la durée de réduction commence après le début (t0, t2) de la durée de programme et se poursuit jusqu'au terme (t5) de la durée programme.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que le dispositif chauffant est désactivé pendant toute la durée de réduction.
  4. Procédé selon la revendication 1, caractérisé en ce que la durée de programme commence avec la durée de réduction et s'arrête avant le terme (t5).
  5. Procédé selon la revendication 4, caractérisé en ce que pendant la durée de réduction pour la réduction de la puissance de chauffage par rapport au mode normal, le dispositif chauffant s'allume et s'éteint plusieurs fois en alternance, s'allumant et s'éteignant plusieurs fois en alternance en particulier automatiquement.
  6. Procédé selon la revendication 5, caractérisé en ce qu'en mode économie d'énergie pour la réduction de la puissance de chauffage moyenne, une synchronisation de l'allumage et de l'extinction du dispositif chauffant est réalisée en fonction de la température d'une plaque de table de cuisson chauffant à l'aide du dispositif chauffant, sur laquelle peuvent être positionnés des récipients de préparation pour l'aliment, et est modifiée en particulier par rapport au mode normal.
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée en temps de la durée de réduction et/ou le commencement de la durée de réduction est déterminée pendant la préparation en fonction d'un état déjà atteint de préparation de l'aliment.
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que quand le mode économie d'énergie d'un programme de préparation est sélectionné, la durée en temps et le commencement de la durée de réduction se règlent automatiquement.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée de programme d'un programme de préparation est stockée dans l'appareil de cuisson et est automatiquement prédéfinie avec la sélection du programme de préparation.
  10. Procédé selon l'une des revendications 1 à 8, caractérisé en ce que la durée de programme d'un programme de préparation est réglée par un utilisateur.
  11. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée de réduction est réglée pour être supérieure à 1 minute, en particulier entre 1 minute et 20 minutes.
  12. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée en temps de la durée de réduction est réglée pour être inférieure ou égale à 75% de la totalité de la durée de programme.
  13. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée de programme en mode économie d'énergie augmente par rapport au mode normal en fonction du moment (t4) où commence la durée de réduction et/ou de la longueur en temps de la durée de réduction, augmentant en particulier automatiquement.
  14. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée en temps de la durée de réduction peut être modifiée au cours de la durée de réduction.
EP10160977.4A 2009-05-12 2010-04-26 Procédé d'exécution d'un processus de préparation pour un aliment Active EP2251607B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102009003037A DE102009003037A1 (de) 2009-05-12 2009-05-12 Verfahren zum Durchführen eines Zubereitungsvorgangs für ein Lebensmittel

Publications (3)

Publication Number Publication Date
EP2251607A2 EP2251607A2 (fr) 2010-11-17
EP2251607A3 EP2251607A3 (fr) 2017-11-22
EP2251607B1 true EP2251607B1 (fr) 2022-03-23

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EP10160977.4A Active EP2251607B1 (fr) 2009-05-12 2010-04-26 Procédé d'exécution d'un processus de préparation pour un aliment

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EP (1) EP2251607B1 (fr)
DE (1) DE102009003037A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102022127080A1 (de) 2022-10-17 2023-12-14 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102023200814B3 (de) 2023-02-01 2024-03-21 BSH Hausgeräte GmbH Nutzung von Restwärme in einem Gargerät

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011017638A1 (de) * 2011-04-27 2012-10-31 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betreiben eines Gargeräts sowie Steuer- und Regeleinrichtung für ein Gargerät und Gargerät
DE102013215847A1 (de) 2013-08-12 2015-03-05 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Durchführen eines Zubereitungsvorgangs mit einer Absenk-Zeitdauer sowie Gargerät zum Durchführen eines derartigen Verfahrens
DE102016212329A1 (de) * 2016-07-06 2018-01-11 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Steuerung eines Backofens und Backofen

Citations (2)

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Publication number Priority date Publication date Assignee Title
EP1213542A2 (fr) * 2000-11-10 2002-06-12 Aktiebolaget Electrolux Dispositif de commande de la consommation d'énergie d'un four
WO2009062917A2 (fr) * 2007-11-12 2009-05-22 Arcelik Anonim Sirketi Four

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CH678996A5 (en) * 1989-05-31 1991-11-29 Electrolux Ag Procedure and device for heating food in oven - where oven is automatically switched off shortly before completion of cooking and heat is recovered while allowing temp. to fall
FR2660053B1 (fr) * 1990-03-22 1993-04-23 Moulinex Sa Procede de cuisson pour un four a chauffage combine par convection, gril et micro-ondes.
DE4104677A1 (de) * 1991-02-15 1992-08-20 Bauknecht Hausgeraete Verfahren zur automatischen leistungsanpassung
DE19813550A1 (de) * 1998-03-27 1999-09-30 Ego Elektro Geraetebau Gmbh Verfahren zum Betrieb eines Elektrowärmegerätes
DE10132304B4 (de) * 2001-07-06 2005-10-27 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
DE10240175A1 (de) * 2002-08-30 2004-04-22 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
DE10337326B4 (de) 2003-07-16 2008-05-15 Teka Küchentechnik GmbH Verfahren und Steuervorrichtung zum Steuern eines wenigstens eine Garzone aufweisenden Gargerätes
DE10342320A1 (de) * 2003-09-12 2005-04-07 BSH Bosch und Siemens Hausgeräte GmbH Steuerung für ein Gargerät
KR101261647B1 (ko) * 2007-03-28 2013-05-06 엘지전자 주식회사 가열조리기기의 제어방법
WO2008155923A1 (fr) * 2007-06-21 2008-12-24 Panasonic Corporation Appareil de cuisson à chauffage par induction

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1213542A2 (fr) * 2000-11-10 2002-06-12 Aktiebolaget Electrolux Dispositif de commande de la consommation d'énergie d'un four
WO2009062917A2 (fr) * 2007-11-12 2009-05-22 Arcelik Anonim Sirketi Four

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102022127080A1 (de) 2022-10-17 2023-12-14 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102023200814B3 (de) 2023-02-01 2024-03-21 BSH Hausgeräte GmbH Nutzung von Restwärme in einem Gargerät

Also Published As

Publication number Publication date
DE102009003037A1 (de) 2010-11-18
EP2251607A3 (fr) 2017-11-22
EP2251607A2 (fr) 2010-11-17

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