EP2681490A2 - Verfahren zum betreiben eines gargeräts und küchennetzwerk - Google Patents
Verfahren zum betreiben eines gargeräts und küchennetzwerkInfo
- Publication number
- EP2681490A2 EP2681490A2 EP12707561.2A EP12707561A EP2681490A2 EP 2681490 A2 EP2681490 A2 EP 2681490A2 EP 12707561 A EP12707561 A EP 12707561A EP 2681490 A2 EP2681490 A2 EP 2681490A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking
- food
- time
- displayed
- program
- 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.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 224
- 238000000034 method Methods 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims description 151
- 238000001816 cooling Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000010586 diagram Methods 0.000 claims description 5
- 230000002123 temporal effect Effects 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 230000000284 resting effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 description 15
- 235000013580 sausages Nutrition 0.000 description 9
- 238000003780 insertion Methods 0.000 description 6
- 230000037431 insertion Effects 0.000 description 6
- 238000005096 rolling process Methods 0.000 description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- 235000021167 banquet Nutrition 0.000 description 4
- 235000021170 buffet Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012805 post-processing Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 235000013410 fast food Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000021162 brunch Nutrition 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000012800 visualization Methods 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000019682 ‘finger’ food Nutrition 0.000 description 1
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
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
- F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
Definitions
- the present invention relates to a method of operating a cooking appliance and a kitchen network.
- a method for the visualization of programs for a cooking appliance is known, for example, from EP 2 211 116 A1 as a method for operating a cooking appliance.
- a representation of cooking programs, determined by Gar GmbHsart, cooking processes, cooking parameters and / or food, via virtual Bons instead, which are preferably in an at least two-dimensional virtual Bon board with a time axis and at least one position axis can be arranged, which simplifies the operation of a cooking appliance , as in restaurants usual Bons are used in digitized form.
- the digitization of bons and a ticket board allows the temporal arrangement of virtual tickets on a virtual ticket board, namely by placing the tickets along a time line, the Extension of each Bons parallel to the timeline, which is given by the width of substantially rectangular Bons, visualized at least one characteristic of the duration of the cooking program parameters. Due to the arrangement of bons relative to the position axis can suggest where within a cooking chamber, ie in which cooking zone or which Garraum Scheme, a certain food should be optimally placed for cooking.
- the visualization of a characteristic of the duration of a cooking program parameter is further specified in the non-prepublished DE 10 2010 036 639. More specifically, there is stated that an uncertainty about the time required, al so over the duration of a cooking program is to visualize, to allow a scheduling. Thus, it is not immediately known at the beginning of a cooking program, especially in core-temperature-controlled cooking programs, how long the corresponding cooking program lasts, since the duration depends in particular on the caliber of the respective cooking product.
- the starting point is a generally rectangular Bon whose extension is to be a measure of the cooking time parallel to the time beam, which is why an uncertainty in the calculation of the cooking time is displayed by an additional representation at one end of the rectangle, for example via a slope that increases with increasing Predictability of Garendes end is less and finally disappeared completely with knowledge of the Garendes.
- the known in the prior art variants of the display of the sequence of cooking programs in a cooking appliance basically allow a schedule, but limited to the actual cooking times.
- a food Before a food can be cooked, it has to be prepared for the cooking process. For example, if you want to cook frozen chicken, they must each be taken from a freezer and put on a skewer, which requires a certain preparation time. Also, there is a need for preparation when pre-cooked food for a banquet on plate are set up, then to be regenerated or gefinisht. But even after the conclusion of a cooking program, a food is traditionally not to be served directly for consumption.
- the known Bons represent only individual cooking programs, such as fish steaming, fish roast or the like, and are at most in part-Bons for representing Garariaen, such as the representation of a Anbratphase, a Schmorphase or the like, divisible.
- Garraumry an optical marking u.a. a Garraumrate, a time requirement and a space requirement reproduced, as in particular EP 2 211 116 AI can be removed.
- EP 1 798 479 B1 discloses a method for operating a commercial cooking device, in which it is automatically displayed which items to cook are already garable to cooking goods already cooked in a cooking space.
- the food items are grouped according to types of food, such as baked goods, meat dishes, vegetables and the like.
- a method for determining a work process in a cooking appliance which may also be connected in a cooking appliance network, is known for example from EP 2 213 175 AI and is suitable for the preparation of menus, in each case at least two items to be cooked Gargutart.
- the object of the present invention is to provide a method for operating a cooking appliance that overcomes the disadvantages of the prior art.
- claims 1 to 22 This object is achieved by the method claims 1 to 22.
- the methods of claims 1 to 6 deal with the consideration of pre- and / or post-processing times when performing work programs in cooking appliances, while additional advantages in operating a cooking appliance for event planning in claims 7 to 12 and for capacity utilization in claims 13 to 22 are given.
- a method for automatically proposing an operation of at least one cooking device on a display device by arranging at least one representative of a cooking program of the cooking appliance along a time line on the display device, wherein the length of the representative along the time line is sufficient to carry out the Time necessary to carry out the work program, and in addition to the duration of the work program, of the work program and / or a follow-up time to follow-up the implementation of the work program.
- a cooking program is selected as a work program, so that the duration of the execution of the work program is given by the cooking time of the cooking program, wherein preferably the preparation time is determined by a thawing of food, a loading of a food support with food, a seasoning Gargut, a cutting of food and / or preheating or precooling at least one zone of the cooking chamber of the cooking appliance, and / or preferably the follow-up time is determined by cooling the food, resting and / or serving the food.
- a virtual receipt is selected as the representative of each work program, wherein preferably a partial receipt for representing the cooking time and at least one further partial receipt for representing the preparation and / or follow-up time is selected.
- time beam is displayed on the display device as part of a virtual ticket board, wherein the virtual ticket board is determined by a time axis representing the time stream and at least one position axis characterizing a cooking zone zone.
- each representative display additional information in addition to the indication of the corresponding work program, wherein in the case of a cooking program for cooking a cooking product, the further information is selected from the quantity of the food to be cooked, the initial state of the food, such as fresh, frozen or pre-cooked, of the food to be used with the food to be cooked and / or instructions to an operator.
- a method for selecting cooking programs for at least one cooking appliance with a cooking chamber having a plurality of cooking zones or cooking zones, a control or regulating device for guiding the cooking programs and at least one processing device for carrying out the cooking programs b is particularly advantageous in that an editing device comprising a display device and an input device is associated with the control device for the following steps:
- each selectable cooking program group comprising at least two cooking programs, each designed for food of a particular type of cooking product and a specific amount of food
- each cooking program group in particular as a combination of at least two different cooking programs, from a storage device, preferably the cooking appliance, is downloaded.
- each cooking program group is selected via a representative visualized on the display device as a virtual top ticket, preferably an event such as a brunch, a birthday party, a bus, a baptism, a battle plate over each top ticket , a buffet or the like is selected.
- a target time selected on the display device via the input device for the completion of all cooking programs of the selected cooking program group with the changed or confirmed cooking product quantities, preferably as the time of the selected event be taken into account when the loading suggestion is displayed.
- each virtual top ticket is divided into virtual tickets, whereby a cooking program, preferably a type of food and a quantity of food, is displayed for each ticket.
- Embodiments of the invention may also be characterized in that, in the case where the display device has a virtual receipt board for displaying the loading suggestion on which the corresponding bons are stored and which is determined by a time axis and at least one position axis Time axis can be changed, wherein preferably the time period from the current time is displayed to the selected target time and / or a time scroll range is provided to change the displayed period.
- first position axis arranged above one another Garraumebenen and / or a second position axis Garraumzonen in a plane.
- the upper-Bons in addition to the marking of events provide further information, in particular instructions, such as for selecting an accessory, for seasoning, for serving or the like.
- a method for displaying a maximum capacity in a cooking chamber of a cooking appliance having a plurality of cooking zones or cooking zones in a period from ti to tu garbaren, each comprising at least one food to be cooked is advantageous in which
- At least a first parameter which is characteristic of the loading state at time ti of the cooking chamber is determined
- At least a second characteristic parameter is selected and / or entered for each different type of food to be cooked, and
- the period from ti to tu in particular the time tu, can be entered and / or changed.
- each cooking zone determines the first parameter to determine whether it is free or occupied, and for occupied cooking areas it is also determined in each case how long it is still occupied.
- the inventive method can be characterized in that the occupancy of a cooking area with at least one food of a food, after allocation of the food to the cooking, is determined by at least the cooking time of the food, preferably also a Vorkühl- or preheating the cooking area, a preparation time of the food, in particular for the arrangement of the food on a food support, for seasoning the food or the like, and / or a follow-up time of the food, in particular for cooling, resting, slicing or the like, is considered or will.
- the invention also proposes that the at least one second parameter of the food is determined from the cooking process, the climate, the cooking time, the pre-cooling or preheating time, the preparation time, the post-processing time and / or the accessories, in particular food support, preferably j each second parameter for the corresponding food can be stored, selected, changed and / or entered.
- each free cooking area in particular at time ti, it is displayed when it should be loaded with which food, preferably which food of a food, wherein preferably the display is updated at later times t> ti, in particular on request becomes.
- the capacity in particular at the time ti, is displayed in the form of a piece or a weight indication, preferably in dependence on each food, especially the food of the same.
- the capacity display is updated at later times t> ti, in particular on request, and / or when the maximum capacity is exceeded, a warning signal is output by input of an operator.
- the invention also proposes that the piece or weight specification is determined by the food and / or their food support.
- an update of the display takes place after each opening of a door closing the cooking chamber or of a lid closing the cooking chamber.
- the capacitance display takes place as a function of time, in particular in diagram form.
- the capacitance display takes place as a function of time, in particular in diagram form.
- a display device for displaying a maximum capacity in a cooking zone of a cooking appliance having a plurality of cooking zones or cooking zones in a period of time from ti to tu, in each case comprising at least one food to be cooked is advantageously integrated in a cooking appliance and / or with a plurality of cooking appliances connectable.
- Preferred display devices have a display area in the form of a virtual receipt board, in which representatives in the form of virtual tickets for the purpose of illustrating a spatial and / or temporal arrangement of food, preferably the food to be cooked, can be stored in the cooking chamber of a cooking appliance.
- An operating device for carrying out a method according to the invention which comprises a display device and an input device, is advantageously integrated in a cooking appliance or can be brought into operative connection therewith.
- the invention also provides a kitchen network with a plurality of cooking appliances, wherein each of the cooking appliances of the kitchen network is operable via each operating device.
- the invention is thus based, on the one hand, on the surprising finding that, in addition to the pure cooking times, the preparation times and / or post-processing times required for the execution of a cooking program not only have to be taken into account, but are also to be displayed in order to facilitate a sequence planning. Then can Display devices for cooking appliances, in particular provided in each case by a cooking appliance, are taken when which food to be loaded and unloaded where in a cooking chamber and what measures to do this when in the run-up to the loading and / or following the discharge. This allows an optimized use of kitchen personnel, in particular for serving a variety of food at a specific target time, which is required for example in the orientation of events, such as banquets, buffets or the like. In particular, in fast food restaurants, where there are more precise requirements for the preparation of a food, cooking a food and post-processing of a food, the use of a method for production planning and monitoring of the invention is particularly useful.
- the invention is based on the surprising finding that cooking programs that are to be carried out to realize an event can be linked to one another, namely to a cooking program group, wherein an operator of a cooking appliance can select a cooking program group to display a plurality of such cooking program groups in the manner of a shopping cart ,
- the cooking program of each cooking program group is used to characterize cooking food of a particular type of cooking product and a certain quantity of cooking product, the quantity of cooking food required for the respective event, which is often based on the number of participants in the respective event, and destination time to which the event should be entered, can then be displayed automatically, when which food to be loaded where in the cooking chamber and later to unload, so that ultimately so a complete schedule for the event on a display device can be read.
- the cooking programs and their respective link to a cooking program group can be stored in a storage device, wherein the storage device does not have to be part of a cooking appliance, but can also be given for example by a USB stick. Further, the cooking program groups may be displayed via upper bons and the cooking programs themselves via bons as known in the art. The number of bons to a cooking program depends on the number of required items to be cooked, so the amount of food. A quantity of food can be made via an event participant number, a piece of food, a food weight indication or the indication of Gargut to be equipped with food.
- an operator selects a top voucher for a vital breakfast from a shopping cart, he automatically selects cooking programs with the designations "baking sweet” for croissants, “baking salty” for pretzels, “egg roasting” for fried eggs, “vegetable steaming "for mixed vegetables and” roast “for bacon”
- cooking programs can be represented by a receipt and are each designed for a certain number of items to be cooked.
- the upper bons, bons as well as part bons can have further attributes, thus in addition to a certain width for the symbolization of a time, a certain height for the symbolization of a space requirement, a C odenam s for the symbolization of a cooking program group, a cooking program or a partial cooking program and / or instructions, such as in the form of a knife, if a cutting is necessary.
- the bons or partial bons can be stored for expiration, as known in the art, on a Bon board, which is characterized in that it has a time axis and at least one position axis, so that over the time axis, the temporal occupancy and the position axis which can be made to be occupied each zone of a cooking chamber of a cooking appliance.
- the invention is further based on the surprising finding that, for example, with knowledge of the current loading state of a cooking appliance for the next one or two hours is foreseeable how many food items at least Garbarart garbar are, if there is information on the Gargutart.
- the cooking space is empty, and if only one type of food is to be cooked, then the entire cooking space can be loaded with foodstuffs of this kind, so that the maximum capacity in said one or two hours can be calculated from the number of cooking areas and the cooking time for said type of cooking product certainly.
- the items to be cooked can be divided into several kinds of food, for example in two types of food, it is still to be considered whether an equal distribution of capacity is to be carried out on the two kinds of food, so that then depending on the cooking processes for the two types of food as well as the cooking times for the two types of food can be displayed, how many food items of the two types of food can be garaged in said one or two hours. It can be assumed that the food of the two types of food requires the same climates in the cooking space, so that a simultaneous cooking is possible. If, on the other hand, the climate which the respective types of food require, for example via the respective cooking process, should be different, it would be indicated according to the invention that the two types of food are to be prepared one after the other.
- a preparation time and a follow-up time is preferably to be considered per food. If, for example, cooking items are cooked over sheets in shelves, it may be hygienic reasons in a kitchen, re-stocking a sheet only after unloading cooked food and then introduce it into the cooking chamber, so that a preparation time for the assembly of the sheet is necessary. Also contribute to the preparation time processes such as cutting meat, seasoning or the like. Rest periods are often to be considered as follow-up.
- the occupancy usually changes each time a cooking chamber door or cooking chamber lid is opened, it is advantageous to update the capacity indicator at least during such opening in order to enable production planning.
- the capacity display is in diagram form, whereby the time can take place on the x-axis and the capacity on the y-axis in the form of a piece or weight indication. Different types of food can be characterized by different symbols.
- This display allows, for example, a store manager of a fast food restaurant to make a capacity planning for a specific time range, which is freely selectable by him. For example, during inspections he can check how many chicken wings and sausages can be cooked within the next two hours, or how many baked goods can be produced during the day. Of course, this information can be evaluated in many ways, such as determining the efficiency of a restaurant and the like.
- a capacity display can also take place depending on a food support. If 10 blank blanks can be arranged on a baking sheet, then the number of baking sheets, ie the number of blanks, can be determined via the display. When changing the number of bread blanks per baking tray this is also entered and thus considered, for example. When baking special rolls, such as very small rolls for finger food purposes.
- a food or a meal which is composed of, for example, two items to be cooked, can be displayed by a virtual ticket or a virtual top-Bon on a display device in the area of a virtual ticket board such that an operator can recognize when which food where to place in a cooking appliance.
- the virtual Bon-board preferably comprises a time axis, usually in the form of the x-axis, and at least one position axis, usually in the shape of the y-axis over which then, for example, a shelf level of a cooking appliance is symbolized.
- capacity information can also be displayed for a Vi number of cooking appliances on a display device. For example, it may be important for a baker in a city to have counters filled at all outlets at a given time, to know whether one or the other bakery product may need to be cooked in one store and taken to another store, because, for example, because of a delay the local master baker even at maximum capacity utilization of the local cooking appliance is no longer ready garbar the desired number of said baked goods.
- FIG. 1 shows an operating device for a method according to the invention to a first
- FIG. 2 shows the operating device of FIG. 1 at a second time
- FIG. 3 shows the operating device of FIGS. 1 and 2 at a third time
- FIG. 4 shows a partial section of the operating device of FIG. 3
- Figure 5 is a diagram on the x-axis of a time scale and on the y-axis a
- Figure 6 is a diagram showing the course of the utilization of a cooking appliance over time
- An operating device 1 for realizing a method according to the invention which may be part of a cooking appliance, not shown, in turn comprises a display device with a touch screen 2 and an input device which in addition to the touch screen 2 also includes a push / turn knob 3.
- a multiplicity of cooking program groups via upper bons 10 are shown on the touchscreen 2.
- Each superscript 10 thus represents a cooking program group, which in turn represents an event again.
- An event can be selected by touching a top ticket 10 on the touch screen 2 or by scrolling through the top bons by means of the push / turn button 3.
- a flashing of the upper Bons 10 is shown with the name "bus", which is intended to indicate that the event "Bus" is selected.
- This event is a tasting of travelers on a bus who arrive at a restaurant at a certain time.
- the display on the touch screen 2 changes to a second menu level, which is shown in FIG.
- the selected event and the current time are readable, namely an event display area 1 1 and a real-time display area 12.
- the number of participants of the event so the number of travelers with the bus, selectable, namely a number of people selection range 13.
- a target time can be selected, to which the event participants are to serve certain food, namely a Zielzeitaus Hor Horshaft 14.
- the Spei sen which are selected on the upper-ticket "bus", are shown in FIG can be read on bons 15, while the respective amount of food can be read in pieces or weight display areas 16.
- the operating device 1 can be used for example with a cooking appliance of the applicant, which is sold under the trade name SelfCooking Center®.
- This cooking appliance can have six insertion levels in its cooking chamber, which is why six insertion level display regions 17 can be seen on the touchscreen 2, to which in each case a receipt 15 'is assigned in the insertion level display areas 17.
- the number of bons 15 ' depends not only on the number of cooking programs that belong to the selected cooking program group, but also on the selected Gargutmengen.
- the piece or weight display areas 16 the occupancy of inserts with the selected food items can be removed, which is necessary for 30 people two bays with dumplings, two drawers with cabbage and two slots with roast, which is why two Bons 15 'im Range of the shelf level displays are shown.
- the example shown in FIG. 2 thus represents a maximum utilization of the capacity of the cooking appliance with six insertion levels.
- this menu level is still always read on the touch screen 1 that the event "Bus” has been selected, see event display area 11, that it is currently 09:45, see the real-time display area 12, and that as a dish with dumplings, cabbage
- this menu level also indicates exactly when which food item should be placed exactly in the cooking compartment with the six levels of insertion, for this purpose the touch screen 2 offers a receipt board 4, in which not only Einschubeben enan Attache Schemee 17 are indicated for identifying certain positions within the cooking chamber, namely a position axis 22, but also a time axis 21, which goes in the present case from 09:32 clock to 12:30 clock The displayed period reflects so essentially the time remaining from the current time to the target time.
- the receipt board 4 is thus a two-dimensional representation, which can be seen when which food to be placed where in the oven.
- the arrangement of Bons 15 "on the receipt board 4 provides an instruction for a procedure that is necessary for the desired execution of an event.
- the Bon Board 4 and the duration of the respective cooking times can be removed, namely on the width of on the receipt board 4 deposited Bons 15 ".
- a preparation time is determined for example by equipping a food support with food to be cooked, including getting food from a refrigerator or the like, a seasoning and the like.
- a follow-up time which may be determined, for example, simply by resting, cooling, or the like, may also be important. For this reason, the Bon-board 4 also a preparation time and a follow-up time can be removed, for each food.
- FIG. 1 In order to better illustrate the different time periods when finishing a meal, it is also possible to provide partial bons as shown in FIG. Thereafter, for example, for cooking roast besides a cooking time part B on 1 5 "a, there is a preparation time part ticket 15" b and a follow-up part part ticket 15 "c.
- the time period displayed on the receipt board 4 is changeable, for example, by touching a time scroll area 19 to make earlier or later times visible. Also, a magnifying glass function is possible by pulling two fingers apart in the time scroll area 19.
- the operating device 1 need not be firmly connected to a cooking appliance, but can also be associated with a variety of cooking appliances in conjunction to then coordinate the operation of said cooking appliances, which is necessary for larger events with a large number of people.
- 5 cooking appliances could be required for a banquet, whose respective processes could, for example, be displayed on one and the same touchscreen via five receipt boards.
- the receipt boards could be displayed either at the same time or on request one after the other.
- the example shown in FIG. 5 is concerned with a rolling feed of three different types of cooking products, namely chicken wings, rolls and sausages, which are each to be finished cooked in a finishing process (cooking process) and require the same temperature, humidity and air circulation (climate). without having any particular requirements for a food support (accessory), the different types of food also all require the same regeneration time (cooking time).
- 60 chicken wings or 60 rolls or 60 sausages should also be garbar at maximum capacity of a cooking appliance, not shown.
- the cooking chamber of the cooking appliance according to FIG. 5 is filled to the maximum with chicken wings which are cooked at the time t.sub.i, so that then a load with the same number of rolls and sausages, ie 30 pieces each, can take place.
- the rolls and sausages should be ready cooked at time t 2 , so that then all three Gargutart are equally weight in their capacity garbar, so each 20 chicken wings, 20 rolls and 20 sausages, until time t 3 . From the time t 3 50 chicken wings and 10 rolls are cooked, after entering a corresponding weighting.
- the method according to the invention therefore also makes it possible for inexperienced operators to immediately grasp without complicated calculations how many food items of certain types of cooking product can be cooked in a cooking space.
- the method according to the invention is also very suitable for summaries of several items to be cooked, as explained above with reference to FIGS. 1 to 4.
- Figure 6 illustrates over the time course of the occupancy of the cooking chamber of a cooking appliance, that in the case where in one example six drawers can be introduced into the oven and in each slot 30 dumplings are garbar, so that a total of 180 dumplings are garbar at maximum load, a maximum load is available shortly after 12:00, if dumplings are to be served at 12:30.
- a maximum load is used when cooking 60 dumplings on two trays and three kg of herb in four trays at the same time.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- General Preparation And Processing Of Foods (AREA)
- Electric Stoves And Ranges (AREA)
Abstract
Description
Claims
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE201110001071 DE102011001071A1 (de) | 2011-03-03 | 2011-03-03 | Verfahren, Bedieneinheit, Gargerät und Küchennetzwerk |
DE102011001062 | 2011-03-03 | ||
DE201110001066 DE102011001066B4 (de) | 2011-03-03 | 2011-03-03 | Verfahren zum Auswählen von Garprogrammen |
PCT/EP2012/053662 WO2012117100A2 (de) | 2011-03-03 | 2012-03-02 | Verfahren zum betreiben eines gargeräts und küchennetzwerk |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2681490A2 true EP2681490A2 (de) | 2014-01-08 |
EP2681490B1 EP2681490B1 (de) | 2016-12-07 |
Family
ID=45808902
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP12707561.2A Active EP2681490B1 (de) | 2011-03-03 | 2012-03-02 | Verfahren zum betreiben eines gargeräts und küchennetzwerk |
Country Status (2)
Country | Link |
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EP (1) | EP2681490B1 (de) |
WO (1) | WO2012117100A2 (de) |
Families Citing this family (4)
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US10918112B2 (en) | 2013-05-23 | 2021-02-16 | Duke Manufacturing Co. | Dough preparation apparatus and methods |
WO2014190274A1 (en) | 2013-05-23 | 2014-11-27 | Duke Manufacturing Co. | Food preparation apparatus and methods |
US10223933B1 (en) | 2017-08-09 | 2019-03-05 | Brava Home, Inc. | Multizone cooking utilizing a spectral-configurable cooking instrument |
DE102017130148A1 (de) * | 2017-12-15 | 2019-06-19 | Rational Aktiengesellschaft | Verfahren zum Steuern eines Gargerätes sowie Gargerät |
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ES2317135T5 (es) | 2005-12-16 | 2013-10-14 | Convotherm Elektrogeräte GmbH | Dispositivo de cocción industrial y su procedimiento de funcionamiento |
DE102006008096A1 (de) | 2006-02-20 | 2007-08-30 | Lechmetall Landsberg Gmbh | Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu |
DE102008005720A1 (de) | 2008-01-23 | 2009-07-30 | Rational Ag | Gargerät zur intelligenten rollierenden Beschickung und Verfahren hierzu |
EP2189724B1 (de) * | 2008-11-25 | 2017-08-23 | Rational AG | Verfahren zur Auswahl zumindest eines Gargeräte-Arbeitsprogramms und Gargerät hierfür |
EP2211116B1 (de) | 2009-01-27 | 2015-10-07 | Rational AG | Verfahren zur Visualisierung von Programmen und Gargerät hierfür |
EP3495741B1 (de) | 2009-02-02 | 2021-09-01 | RATIONAL Aktiengesellschaft | Verfahren zum erstellen eines arbeitsablaufs in einem system von gargeräten |
DE102010036639B4 (de) | 2010-07-27 | 2023-07-27 | Rational Ag | Verfahren zum Visualisieren eines Gargerätebetriebs |
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EP2681490B1 (de) | 2016-12-07 |
WO2012117100A3 (de) | 2013-02-21 |
WO2012117100A2 (de) | 2012-09-07 |
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