EP2713107A1 - Appareil de cuisson - Google Patents

Appareil de cuisson Download PDF

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Publication number
EP2713107A1
EP2713107A1 EP13184983.8A EP13184983A EP2713107A1 EP 2713107 A1 EP2713107 A1 EP 2713107A1 EP 13184983 A EP13184983 A EP 13184983A EP 2713107 A1 EP2713107 A1 EP 2713107A1
Authority
EP
European Patent Office
Prior art keywords
cooking
food
control device
cooking appliance
appliance according
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.)
Withdrawn
Application number
EP13184983.8A
Other languages
German (de)
English (en)
Inventor
Klaus Dengler
Sebastian Erbe
Andreas Kaiser
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Bosch und Siemens Hausgeraete GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BSH Bosch und Siemens Hausgeraete GmbH filed Critical BSH Bosch und Siemens Hausgeraete GmbH
Publication of EP2713107A1 publication Critical patent/EP2713107A1/fr
Withdrawn legal-status Critical Current

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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
    • 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
    • H05B6/6435—Aspects relating to the user interface of the microwave heating apparatus
    • 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
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/6464—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using weight sensors
    • 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
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/6467—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using detectors with R.F. transmitters
    • 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
    • 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
    • H05B6/70—Feed lines
    • H05B6/705—Feed lines using microwave tuning

Definitions

  • the present invention relates to a cooking appliance, such as an oven, a microwave or a steamer. Furthermore, the invention relates to a method for operating a cooking appliance.
  • a conventional cooking appliance has a cooking chamber for cooking food, a control device for carrying out a plurality of predetermined cooking programs and a user interface coupled to the control device for actuating the control device.
  • the user can select a specific cooking program via the user interface.
  • the control device then executes the selected cooking program.
  • the user manually selects a cooking program corresponding to the food to be cooked in the cooking space via the user interface and starts the execution of the cooking program.
  • cooking appliances are known in which the user has a type of food, e.g. Chicken, and a quantity of food, e.g. 300 g, and the cooking appliance automatically selects a suitable cooking program depending on these settings.
  • a type of food e.g. Chicken
  • a quantity of food e.g. 300 g
  • document EP 1 865 816 B1 shows a sensor device with a data processing unit for determining a degree of browning of a arranged in a cooking space and with at least one sensor for detecting a reflected from the food radiant intensity.
  • an object of the present invention is to improve the selection of the appropriate cooking program for a cooking appliance.
  • a cooking device which has a cooking chamber for cooking food, a control device for performing a plurality of predetermined cooking programs, a first device for determining the type of cooking food in the cooking space and a second device for determining the amount of food in the cooking chamber Garguts.
  • the control device is adapted to a cooking program of the plurality of to select predetermined cooking programs depending on the particular type of cooking product and the particular amount of food.
  • the present cooking appliance can automatically detect the Gargutart and the amount of food. Depending on the recognized type of food and the amount of food detected, the present cooking appliance can select the appropriate cooking program.
  • the user has taken the work to set the Gargutart and the amount of food.
  • it is prevented by the automatic detection of Gargutart and the amount of food that erroneous user inputs occur because the user sometimes complicated inputs are removed from the cooking appliance.
  • control device is configured to automatically execute the selected cooking program.
  • the selected cooking program is therefore executed automatically, without the need for further input or interaction of the user.
  • a user interface coupled to the control device is provided for activating the control device.
  • the control device is set up to output the selected cooking program to a user by means of the user interface for execution.
  • the user interface has, for example, input buttons and / or a touch-sensitive screen (touchscreen).
  • the first device has an irradiation device for irradiating the food in the cooking chamber with an electromagnetic wave and a spectrometer for receiving the electromagnetic wave reflected on the food to be cooked.
  • the irradiation device is, for example, a light source for emitting light.
  • the irradiation device is in particular configured to send a flash of light to the food to be cooked.
  • the food such as a food or a liquid, illuminated.
  • the reflection is recorded with the spectrometer.
  • the Gargutart can be determined.
  • the second device can then determine the amount of food to be cooked via the weight of the food or over the heat capacity of the food.
  • control device is set up to determine the type of cooking product by means of a comparison of the recorded electromagnetic wave with a plurality of predetermined reference patterns.
  • the respective reference pattern is assigned to a specific type of cooking product.
  • a first reference pattern of Gargutart beef is assigned.
  • a second reference pattern may be associated with the type of cooking pigmeat, whereby a third type of foodstuff poultry may be assigned a third reference pattern.
  • a fourth reference pattern of the Gargutart vegetables can be assigned.
  • the first device has a plurality of irradiation devices and at least one photosensitive element.
  • the irradiation devices are adapted to sequentially irradiate the food to be cooked in the cooking chamber with different-colored, narrow-band electromagnetic waves.
  • the photosensitive member is configured to receive the plurality of electromagnetic waves reflected on the food to be cooked.
  • the photosensitive member is formed, for example, as a photodiode. Consequently, this embodiment for determining the Gargutart is relatively inexpensive.
  • control device is set up to determine the type of cooking product by means of a comparison of the recorded electromagnetic waves with a plurality of predetermined reference patterns, the respective reference pattern being associated with a specific type of cooking product.
  • the first device comprises a probe for determining the permittivity of the food in the cooking chamber.
  • the probe is inserted into the food.
  • the inserted probe measures the frequency-dependent permittivity (dielectric constant) of the food by means of electrical DC and AC fields.
  • the measured data are compared with stored data in the control device similar to the spectrometry. By heating the food during the measurement, the measurement results can be even clearer.
  • the cooking appliance has a temperature sensor arranged in the cooking chamber for receiving a heating curve of the cooking appliance and a storage device for storing a calibration curve.
  • the calibration curve corresponds in particular to the heating curve of the cooking appliance without food in the cooking chamber.
  • the control device is adapted to determine the type of cooking product by means of a comparison of a current, recorded by means of the temperature sensor heating curve with the stored calibration curve.
  • the storage device is, for example, a RAM or a ROM.
  • this provides a further possibility for determining the type of cooking product (and also the quantity of food to be cooked) via the determination of the heating curve of the cooking chamber of the cooking appliance by means of a temperature sensor.
  • a calibration curve is recorded and stored. If a food is heated in the oven, a deviation of the heating curve from the calibration curve can be detected. From this deviation, the type of cooking product - or, where appropriate, the quantity of food to be cooked - can be determined. If the type of food is determined by the heating curve, the quantity of food to be cooked is determined by another variant. Accordingly, if the amount of food to be cooked is determined by the heating curve, the type of cooking product is determined by another of the variants described.
  • the second device has a weighing device for determining the weight of the food in the cooking chamber.
  • the weighing device comprises at least one pressure-sensitive component integrated in the frame or the grate of the cooking chamber.
  • the pressure-sensitive component is, for example, a piezoelectric element.
  • control device is set up to determine the quantity of food to be cooked in the cooking chamber as a function of the determined weight.
  • the cooking appliance has a temperature sensor arranged in the cooking chamber for receiving a heating curve of the cooking appliance and a storage device for storing a calibration curve.
  • the calibration curve corresponds in particular to the heating curve of the cooking appliance without food in the cooking chamber.
  • the control device is set up to determine the amount of cooking product by means of a comparison of a current, recorded by the temperature sensor heating curve with the stored calibration curve.
  • the cooking appliance is for example an oven, a microwave, a steamer or a warming drawer.
  • a method for operating a cooking appliance with a cooking chamber for cooking food and a control device for performing a plurality of predetermined cooking programs is proposed.
  • the type of food to be cooked in the cooking chamber is determined.
  • the amount of food to be cooked in the cooking chamber is determined.
  • a cooking program is selected from the plurality of predetermined cooking programs depending on the particular type of cooking product and the particular amount of food.
  • the first step and the second step may be performed sequentially, in reverse order, overlapping in time, or simultaneously.
  • a computer program product which causes the execution of at least one step of a method for operating a cooking appliance, as explained above, on a program-controlled device.
  • a computer program product such as a computer program means can be provided or supplied, for example, as a storage medium such as a memory card, USB stick, CD-ROM, DVD or even in the form of a downloadable file from a server in a network. This can for example be in a wireless communication network by transmitting a corresponding file with the computer program product or the computer program means.
  • Fig. 1 is a schematic view of a first embodiment of a cooking appliance 1 is shown.
  • the cooking appliance 1 has a cooking chamber 2 for cooking food (not shown).
  • the cooking appliance 1 is designed as a baking oven.
  • the cooking chamber 2 can then be referred to as a stovepipe.
  • the cooking appliance 1 has a control device 3 for performing a plurality of predetermined cooking programs P1-P3 for cooking the food in the cooking chamber 2.
  • the cooking appliance 1 has a first device 4 and a second device 5.
  • the two devices 4 and 5 are arranged in the cooking chamber 2.
  • the first device 4 is set up to determine the type of food to be cooked in the cooking chamber 2.
  • the Gargutart can be differentiated, for example, between poultry, pork, beef and vegetables.
  • the second device 5 is adapted to determine the amount of food to be cooked in the cooking chamber 2 located cooking product.
  • the amount of food can be specified in kilograms or liters, for example.
  • the second device 5 is designed as a weighing device, which is integrated in the frame 6 of the cooking chamber 2.
  • the control device 3 is then set up to select a cooking program P1-P3 from the plurality of predetermined cooking programs P1-P3 as a function of the specific type of cooking product and the particular amount of food to be cooked.
  • the first device 4 preferably transmits a signal S1 to the control device 3, which indicates the specific type of cooking product or from which the particular type of cooking product can be derived.
  • the second device 5 can transmit a signal S2 to the control device 3, which indicates the specific amount of food or from which the specific amount of food can be derived.
  • the control device 3 receives the two signals S1 and S2 and, depending on the received signals S1 and S2, selects a cooking program P1-P3 from the cooking programs P1-P3 stored in a storage device 7. By means of a signal S3, the control device 3 controls the cooking chamber 2 in such a way that the selected cooking program P1-P3 is executed.
  • the storage device 7 stores the predetermined cooking programs P1-P3.
  • the memory device 7 can be designed as a read-only memory, for example as a ROM.
  • the storage device 7 can also be designed as a storage device which can be changed externally by a user. That is, the user can then install new or updated cooking programs P1-P3 in the storage device 7 and thus in the cooking appliance 1.
  • Fig. 2 shows a second embodiment of a cooking appliance 1.
  • the second embodiment of the Fig. 2 is based on the first embodiment of Fig. 1 and has all the features of the first embodiment.
  • the cooking appliance 1 has the Fig. 2 a user interface 8 for driving the control device 3.
  • the user interface 8 may have a touch-sensitive screen (touch screen) and / or control buttons.
  • the control device 3 provides the selected cooking program P1-P3 to the user via the user interface 8.
  • the user may select the illustrated, selected cooking program P1-P3 for execution.
  • a control signal S4 can be transmitted from the user interface 8 to the control device 3.
  • FIG. 3 is a schematic view of a first embodiment of a first device 4 for determining the Gargutart shown.
  • the first device 4 has an irradiation device 9 for irradiating the food in the cooking chamber 2 with an electromagnetic wave W.
  • the first device 4 has a spectrometer 10 for receiving the electromagnetic wave reflected on the food R.
  • a spectrometer 10 for receiving the electromagnetic wave reflected on the food R.
  • the emitted electromagnetic wave W and the received reflected electromagnetic wave R can be concluded on the Gargutart.
  • the Transfer function between the emitted electromagnetic wave W and the received reflected electromagnetic wave R can be used.
  • control device 3 can determine the type of cooking product by means of a comparison of the received reflected electric wave R with a multiplicity of predetermined reference patterns.
  • the respective reference pattern is assigned to a specific type of cooking product.
  • the storage device 7 may store the plurality of predetermined reference patterns (not shown).
  • FIG. 4 is a schematic view of a second embodiment of a first device 4 for determining the Gargutart shown.
  • the first device 4 of Fig. 4 has a plurality of irradiation devices 11, 12, 13, which are adapted to irradiate the food in the cooking chamber 2 with different colored, narrow-band electromagnetic waves W1, W2, W3 successively.
  • the first device 4 of Fig. 4 at least one photosensitive member 14.
  • the photosensitive member 14 is configured to receive the plurality of electromagnetic waves R1, R2, R3 reflected on the food to be cooked.
  • control device 3 can be configured to determine the type of cooking product by means of a comparison of the recorded reflected electromagnetic waves R1, R2, R3 with a plurality of predetermined reference patterns. Again, the respective reference pattern is assigned to a specific type of cooking product.
  • Fig. 5 shows a schematic view of a third embodiment of a cooking device. 1
  • the third embodiment of Fig. 5 is based on the second embodiment of the Fig. 2 and has all the features of the second embodiment of Fig. 2 on.
  • the first device 4 is designed as a probe 15.
  • the probe 15 is suitable for determining the permittivity of the food in the cooking chamber 2.
  • the permittivity corresponds to the dielectric constant of the food. When using the probe 15, this is in the Gargut stuck.
  • the probe 15 measures the frequency-dependent permittivity of the cooking product by means of electrical alternating and alternating fields. The measured permittivity can be compared by means of the control device 3 with reference data for determining the type of cooking product.
  • a fourth embodiment of the cooking device 1 is shown.
  • the fourth embodiment of Fig. 6 is based on the second embodiment of the Fig. 2 ,
  • the first device 4 of Fig. 6 has a temperature sensor 16 for receiving a heating curve S1 of the cooking device 1.
  • the signal S1 indicates the heating curve.
  • the signal S1 is a temperature measurement signal, from which the heating curve can be derived.
  • the control device 3 can then determine the type of cooking product by means of a comparison of a current heating curve S1 recorded by means of the temperature sensor 16 with a calibration curve E.
  • the calibration curve E corresponds to the heating curve of the cooking appliance 1 without food in the cooking chamber 2.
  • the calibration curve E is stored in particular in the storage device 7 of the control device 3.
  • the storage device 7 may also be provided externally to the control device 3.
  • the second device 5 is designed as a weighing device, which can determine the weight of the cooking product located in the cooking chamber 2.
  • the weighing device 5 is in the embodiment of Fig. 6 integrated in the frame 6 of the cooking chamber 2.
  • the weighing device 5 may also be integrated in the grate of the cooking chamber 2 (not shown).
  • the weighing device 5 is designed as a pressure-sensitive component, for example as a piezoelectric element.
  • the control device 3 can then be set up to determine the quantity of food to be cooked in the cooking chamber 2 as a function of the determined weight.
  • Fig. 7 is a schematic view of a fifth embodiment of a cooking appliance 1 is shown.
  • the second device 5 has a temperature sensor 17 for receiving a heating curve S2 of the cooking device 1.
  • the first device 4 will then determine the type of cooking product via spectrometry or via the dielectric constant of the cooking product.
  • the control device 3 compares the current, recorded by the temperature sensor 17 heating curve S2 with the stored calibration curve E and determines therefrom the Gargutmenge.
  • Fig. 8 is a schematic flow diagram of an embodiment of a method for operating a cooking appliance 1 is shown.
  • the cooking appliance 1 has a cooking chamber 2 for cooking food and a control device 3 for performing a plurality of predetermined cooking programs P1-P3.
  • step 801 the type of food to be cooked in the cooking chamber 2 is determined.
  • step 802 the amount of food to be cooked in the cooking chamber 2 is determined.
  • step 803 a cooking program P1-P3 is selected from the plurality of predetermined cooking programs P1-P3, depending on the particular type of cooking product and the particular amount of cooking product.
EP13184983.8A 2012-09-26 2013-09-18 Appareil de cuisson Withdrawn EP2713107A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE201210217350 DE102012217350A1 (de) 2012-09-26 2012-09-26 Gargerät

Publications (1)

Publication Number Publication Date
EP2713107A1 true EP2713107A1 (fr) 2014-04-02

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Family Applications (1)

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EP13184983.8A Withdrawn EP2713107A1 (fr) 2012-09-26 2013-09-18 Appareil de cuisson

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EP (1) EP2713107A1 (fr)
DE (1) DE102012217350A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018188913A1 (fr) * 2017-04-10 2018-10-18 BSH Hausgeräte GmbH Fonctionnement d'un appareil de cuisson
EP3650758B1 (fr) 2017-09-29 2022-04-27 Samsung Electronics Co., Ltd. Dispositif de cuisson automatique, procede de fonctionnement d'un dispositif de cuisson automatique, et support d'enregistrement lisible par ordinateur
WO2022106164A1 (fr) * 2020-11-20 2022-05-27 BSH Hausgeräte GmbH Appareil de cuisson électroménager et procédé pour faire fonctionner cet appareil
WO2022122478A3 (fr) * 2020-12-11 2022-07-28 Miele & Cie. Kg Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson

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DE102015110292A1 (de) * 2015-06-26 2016-12-29 Frima International Ag Fußbodenelement, Fußbodenaufbau, Gargerät, System mit Fußbodenelement oder Fußbodenaufbau sowie Verfahren zur Steuerung eines solchen Systems
DE102017119485A1 (de) * 2017-08-25 2019-02-28 Rational Aktiengesellschaft Verfahren zum Erkennen einer Überladung eines Gargeräts mit Gargut sowie Gargerät
DE102017121084A1 (de) * 2017-09-12 2019-03-14 Rational Aktiengesellschaft Gargerät sowie Verfahren zur Erkennung der Belegung eines Einschubes in einem Garraum

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EP2063183A2 (fr) * 2007-11-26 2009-05-27 Rational AG Procédé de détermination de la température de noyau d'un article de cuisson et appareil de cuisson destiné à l'exécution d'un tel procédé
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US5574261A (en) * 1992-12-09 1996-11-12 Samsung Electro-Mechanics Co., Ltd. Circuit for precisely measuring the load of cooking food in microwave oven
EP1865816B1 (fr) 2005-03-31 2011-01-26 BSH Bosch und Siemens Hausgeräte GmbH Dispositif de detection comprenant une unite de traitement de donnees servant a determiner un degre de brunissement
EP2063183A2 (fr) * 2007-11-26 2009-05-27 Rational AG Procédé de détermination de la température de noyau d'un article de cuisson et appareil de cuisson destiné à l'exécution d'un tel procédé
WO2009152802A2 (fr) * 2008-06-18 2009-12-23 Rational Ag Procédé permettant d'afficher une sélection de produit à cuire ou de programme de cuisson et appareil de cuisson correspondant
EP2192351A2 (fr) * 2008-12-01 2010-06-02 BSH Bosch und Siemens Hausgeräte GmbH Procédé destiné au fonctionnement d'un appareil de cuisson ainsi qu'appareil de cuisson
WO2010102261A1 (fr) * 2009-03-05 2010-09-10 Pressco Technology, Inc. Procédé et système numérique à bande étroite pour cuire, sécher, préparer, et traiter des aliments au moyen de longueurs d'ondes spécifiques

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018188913A1 (fr) * 2017-04-10 2018-10-18 BSH Hausgeräte GmbH Fonctionnement d'un appareil de cuisson
CN110462292A (zh) * 2017-04-10 2019-11-15 Bsh家用电器有限公司 运行烹饪器具
CN110462292B (zh) * 2017-04-10 2021-10-29 Bsh家用电器有限公司 运行烹饪器具
US11547240B2 (en) 2017-04-10 2023-01-10 BSH Hausgeräte GmbH Operating a cooking appliance
EP4166850A1 (fr) * 2017-04-10 2023-04-19 BSH Hausgeräte GmbH Fonctionnement d'un appareil de cuisson
EP3650758B1 (fr) 2017-09-29 2022-04-27 Samsung Electronics Co., Ltd. Dispositif de cuisson automatique, procede de fonctionnement d'un dispositif de cuisson automatique, et support d'enregistrement lisible par ordinateur
US11622651B2 (en) 2017-09-29 2023-04-11 Samsung Electronics Co., Ltd. Automatic cooking device and method
WO2022106164A1 (fr) * 2020-11-20 2022-05-27 BSH Hausgeräte GmbH Appareil de cuisson électroménager et procédé pour faire fonctionner cet appareil
WO2022122478A3 (fr) * 2020-12-11 2022-07-28 Miele & Cie. Kg Procédé pour faire fonctionner un appareil de cuisson et appareil de cuisson

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