EP2447611B1 - Verfahren zum Kochen von Lebensmitteln in einem Ofen - Google Patents

Verfahren zum Kochen von Lebensmitteln in einem Ofen Download PDF

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Publication number
EP2447611B1
EP2447611B1 EP11179261.0A EP11179261A EP2447611B1 EP 2447611 B1 EP2447611 B1 EP 2447611B1 EP 11179261 A EP11179261 A EP 11179261A EP 2447611 B1 EP2447611 B1 EP 2447611B1
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EP
European Patent Office
Prior art keywords
oven
cooking
mode
components
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Application number
EP11179261.0A
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English (en)
French (fr)
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EP2447611A2 (de
EP2447611A3 (de
Inventor
Yves Lubrina
Fabrice Laget
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.)
Thirode Grandes Cuisines Poligny SAS
Original Assignee
Thirode Grandes Cuisines Poligny SAS
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Publication of EP2447611A2 publication Critical patent/EP2447611A2/de
Publication of EP2447611A3 publication Critical patent/EP2447611A3/de
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Publication of EP2447611B1 publication Critical patent/EP2447611B1/de
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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
    • 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
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to a method for cooking food products in an oven whose cooking can be carried out in dry (convection, hot air pulse), wet (direct saturated steam) or mixed (dry and wet, indirect steam) modes respectively. .
  • the components constituting a mixed furnace are mainly the muffle, defining the cooking chamber with fan and heating device (electricity or gas) associated, inside which is placed the food product, the boiler generating the steam directed to the mitt, the electronic card module, the control button (s) and the numeric keypad to enter the operating instructions (cooking modes, temperatures, times, etc ).
  • one of the furnace organs When one of the furnace organs has a faulty operation or even breaks down, it can cause, on the one hand, the abrupt cessation of cooking of the food product and, on the other hand, if this failure is prolonged or causes a failure of another member, stopping and stopping the oven for the time necessary for maintenance operations.
  • the present invention aims to overcome these disadvantages.
  • the oven continues to operate without stopping but in a degraded cooking mode, limited, that is to say lower in terms of performance in the initial cooking mode, so that the food product can be in spite of all prepared almost normally without being lost, with a longer cooking time, and the oven can be accordingly used later in this degraded mode for another food product to cook.
  • the oven acquires the ability to recognize a defect (failure, failure, ..) and to switch to an alternative solution to maintain a certain level of operation thereof, at least for a temporary duration , until the intervention on and the return to service of the defective organ.
  • a defect failure, failure, ..
  • the method delivers at least as far as the defective organ is concerned, a setpoint different from the instruction entered initially for the organ in question. prevents blocking situations in the oven and continues to use it without risk, in a degraded mode.
  • the operation of the cooking mode associated with the oven, reference 6, is automatically switched to a degraded mode, reference 7, one of whose instructions differs from the set point .
  • This degraded mode is connected to the monitoring step 4 which will analyze whether the degraded mode is to continue until the cooking of the food product in 5.
  • the combi steamer comprises, as components, a steam generator boiler for direct saturated steam cooking mode fed into the furnace chamber, and a fog water spray system in the direction of said furnace. enclosure, intended for combination cooking, mixed cooking, dry cooking and indirect injection.
  • a malfunction of the boiler is detected at 4 and indicated by a message, for example, following a lack of water supply to the boiler, a faulty level control causing overheating or a cut-off sensor or
  • the water injection system is switched on automatically by means of a set point at 6 to switch from the saturated steam cooking mode from the boiler to the degraded injection cooking mode in 7. This is then connected with 4 which thus monitors its operation, the boiler being of course stopped. In this example, we change the cooking mode.
  • the combi steamer also comprises, as components, in addition to those set forth above, an electronic card module for managing the different programming.
  • This electronic card module is housed in the oven in a confined space but ventilated by the air intakes of a grid located on the front and by a fan to be able to operate under acceptable conditions.
  • the temperature in the confined space may increase as a result of, for example, fouling of the aeration air inlets and reach a temperature threshold which results in the usual display of a message, as will be seen later, informing the user to clean the air inlets.
  • the module continues to operate normally.
  • the temperature in the confined space can continue to rise due to the defective fan, the ambient air being too hot, etc., until a predetermined temperature threshold greater than previous, which can cause a malfunction of the module and the subsequent stop of the oven, with display of a specific message.
  • the temperature in the cooking chamber of the muffle is lowered automatically by a set point determined at 6, to change from baking in progress (for example, 250 ° C) to a degraded cooking mode, at 7, at a lower temperature (for example, 200 ° C), thereby protecting the module and in connection with 4.
  • a set point determined at 6 to change from baking in progress (for example, 250 ° C) to a degraded cooking mode, at 7, at a lower temperature (for example, 200 ° C), thereby protecting the module and in connection with 4.
  • a lower temperature for example, 200 ° C
  • the oven is not in a blocked state and may be used to cook other food products while waiting for maintenance operations and to intervene on the causes that led to the elevation of the food. temperature in the confined space of the module (defective fan, ambient air too hot, etc.).
  • the combi oven further comprises, as members, a touch-screen screen and at least one rotary control / adjustment button (designated rotary encoder), from which the user enters the values of the setpoints (parameters) which , depending on the cooking method chosen (dry, steam, mixed) are related in particular to the temperature of the oven or that of the food product at heart, the cooking time, the humidity, etc ...
  • the method consists of classifying them according to their importance and to warn the user of the occurrence of a defect by a specific information message appearing in front of the oven.
  • an information message for example green
  • an informational message for example orange
  • a mode change defect of water supply in the boiler
  • lowering its operating temperature overheating of the electronic card module
  • a message for example red

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)
  • Baking, Grill, Roasting (AREA)

Claims (4)

  1. Verfahren zum Garen eines Lebensmittels in einem Ofen, der Elemente enthält, deren Betriebsweisen Garanweisungen bestimmen, wobei das Verfahren die Schritte enthält, die darin bestehen:
    - Eingeben der Garanweisungen, um einen zugeordneten und bestimmten Garmodus zu definieren;
    - Anordnen des Lebensmittels im Ofen;
    - Starten des Garvorgangs;
    - Überwachen der Betriebsweise der Elemente und, im Fall eines Defekts eines dieser Elemente, Anhalten der Betriebsweise des Ofens oder automatisches Umschalten der Betriebsweise des dem Ofen zugeordneten Garmodus in einen eingeschränkten Garmodus, von dem mindestens eine der zugeordneten Anweisungen sich von der eingegebenen Anweisung unterscheidet, wobei die Defekte in Wichtigkeitsstufen eingeordnet sind, mindestens eine Stufe, in der der Ofen durch eine Kontrolle der Elemente oder durch einen Übergang in den eingeschränkten Modus betriebsbereit gehalten wird, und eine Stufe, in der die Betriebsweise des Ofens angehalten wird,
    dadurch gekennzeichnet, dass es, wenn der Ofen als Elemente einen Dampferzeuger und ein Einspritzsystem von zerstäubtem Wasser in Richtung des Ofenraums aufweist, einen Schritt enthält, der darin besteht, wenn ein Defekt des im Modus direkter Dampf arbeitenden Dampferzeugers erfasst wird, das Wassereinspritzsystem automatisch durch eine bestimmte Anweisung zu starten, um in den eingeschränkten Einspritzmodus umzuschalten.
  2. Verfahren nach dem vorhergehenden Anspruch, dadurch gekennzeichnet, dass der Garmodus durch Antizipieren der Garfehler automatisch eingeschränkt wird.
  3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass es, wenn der Ofen als Elemente ein Modul mit Elektronikkarte aufweist, die die verschiedenen Programmierungen verwaltet, einen Schritt enthält, der darin besteht, wenn die Temperatur in dem Raum ansteigt, in dem sich das Modul mit Elektronikkarte befindet, und eine vorbestimmte Schwelle erreicht, durch eine gegebene Anweisung die Temperatur des Ofens automatisch zu senken, um vom laufenden Garmodus in diesen eingeschränkten Garmodus mit reduzierter Temperatur überzugehen.
  4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass es, wenn der Ofen als Elemente einen Bildschirm mit Touchscreen und einen drehbaren Steuer-/Regelknopf aufweist, um die Anweisungen insbesondere bezüglich der gewählten Garmodi, der Temperatur des Ofens im Raum oder der Kerntemperatur des zu garenden Lebensmittels, der Garzeit, einzugeben, einen Schritt enthält, der darin besteht, wenn der Steuer-/Regelknopf einen Defekt aufweist, mindestens eine Tastaturtaste zu verwenden, die auf dem Touchscreen des Bildschirms vorgesehen ist, um den oder die notwendigen Sollwerte einzugeben.
EP11179261.0A 2010-10-28 2011-08-30 Verfahren zum Kochen von Lebensmitteln in einem Ofen Active EP2447611B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1058924A FR2966911B1 (fr) 2010-10-28 2010-10-28 Procede de cuisson de produits alimentaires dans un four

Publications (3)

Publication Number Publication Date
EP2447611A2 EP2447611A2 (de) 2012-05-02
EP2447611A3 EP2447611A3 (de) 2012-11-14
EP2447611B1 true EP2447611B1 (de) 2018-03-21

Family

ID=43841789

Family Applications (1)

Application Number Title Priority Date Filing Date
EP11179261.0A Active EP2447611B1 (de) 2010-10-28 2011-08-30 Verfahren zum Kochen von Lebensmitteln in einem Ofen

Country Status (7)

Country Link
US (1) US8808772B2 (de)
EP (1) EP2447611B1 (de)
CN (2) CN102461764B (de)
AU (1) AU2011218676A1 (de)
BR (1) BRPI1106224A2 (de)
ES (1) ES2671521T3 (de)
FR (1) FR2966911B1 (de)

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US20200096202A1 (en) * 2016-12-21 2020-03-26 Electrolux Appliances Aktiebolag Method of operating a cooking oven, in particular a steam cooking oven
CN108685477B (zh) * 2017-04-10 2022-05-31 浙江绍兴苏泊尔生活电器有限公司 烹饪方法、装置和系统及烹饪器具
EP3624654A1 (de) 2017-08-09 2020-03-25 SharkNinja Operating LLC Garvorrichtung und komponenten davon
CN108013734A (zh) * 2017-09-28 2018-05-11 浙江苏泊尔家电制造有限公司 应急烹饪方法和烹饪器具
CN108245049B (zh) * 2018-01-30 2021-01-08 九阳股份有限公司 一种食品加工机的故障处理方法
USD914436S1 (en) 2018-06-19 2021-03-30 Sharkninja Operating Llc Air diffuser with food preparation pot
USD883014S1 (en) 2018-08-09 2020-05-05 Sharkninja Operating Llc Food preparation device
USD903413S1 (en) 2018-08-09 2020-12-01 Sharkninja Operating Llc Cooking basket
USD934027S1 (en) 2018-08-09 2021-10-26 Sharkninja Operating Llc Reversible cooking rack
USD883015S1 (en) 2018-08-09 2020-05-05 Sharkninja Operating Llc Food preparation device and parts thereof
CN110870676B (zh) * 2018-09-03 2022-05-03 佛山市顺德区美的电热电器制造有限公司 运行控制方法、装置、烹饪器具和计算机可读存储介质
US11051654B2 (en) 2019-02-25 2021-07-06 Sharkninja Operating Llc Cooking device and components thereof
US11751710B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Guard for cooking system
CN111624900B (zh) * 2019-02-28 2023-04-14 佛山市顺德区美的电热电器制造有限公司 运行控制方法、装置、烹饪器具和计算机可读存储介质
USD918654S1 (en) 2019-06-06 2021-05-11 Sharkninja Operating Llc Grill plate
USD982375S1 (en) 2019-06-06 2023-04-04 Sharkninja Operating Llc Food preparation device
CN111166204B (zh) * 2019-07-18 2022-12-30 九阳股份有限公司 一种食品加工装置的清理方法
WO2021050011A1 (en) * 2019-09-10 2021-03-18 Mamur Teknoloji Sistemleri San. A.S. An oven with cooking mode detection device and operation method for the same
US11647861B2 (en) 2020-03-30 2023-05-16 Sharkninja Operating Llc Cooking device and components thereof
CN114403694B (zh) * 2022-01-14 2023-03-14 珠海格力电器股份有限公司 蒸汽发生器的控制方法、装置、蒸汽烹饪器具及介质

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Also Published As

Publication number Publication date
CN102461764B (zh) 2018-01-05
FR2966911A1 (fr) 2012-05-04
US20120107460A1 (en) 2012-05-03
CN102450960A (zh) 2012-05-16
EP2447611A2 (de) 2012-05-02
EP2447611A3 (de) 2012-11-14
FR2966911B1 (fr) 2012-11-16
ES2671521T3 (es) 2018-06-06
US8808772B2 (en) 2014-08-19
CN102461764A (zh) 2012-05-23
AU2011218676A1 (en) 2012-05-17
BRPI1106224A2 (pt) 2015-12-22

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