EP2860457B1 - Method for operating a cooking device and cooking device for performing the method - Google Patents
Method for operating a cooking device and cooking device for performing the method Download PDFInfo
- Publication number
- EP2860457B1 EP2860457B1 EP13188599.8A EP13188599A EP2860457B1 EP 2860457 B1 EP2860457 B1 EP 2860457B1 EP 13188599 A EP13188599 A EP 13188599A EP 2860457 B1 EP2860457 B1 EP 2860457B1
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- Prior art keywords
- cooking
- cooking space
- fan
- space
- temperature
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- 238000010411 cooking Methods 0.000 title claims description 144
- 238000000034 method Methods 0.000 title claims description 34
- 238000010438 heat treatment Methods 0.000 claims description 17
- 230000001105 regulatory effect Effects 0.000 claims description 11
- 238000012790 confirmation Methods 0.000 claims 2
- 230000014759 maintenance of location Effects 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 239000000969 carrier Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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Classifications
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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
- 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
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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
- 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 following invention relates to a method for operating a cooking appliance in the form of a combination steamer and a cooking appliance for carrying out the method according to the invention.
- the method according to the invention operates a cooking appliance in the form of a combi steamer which has a cooking space, a heating device, at least one fan for circulating the cooking space atmosphere present in the cooking space, at least one temperature sensor and a humidity sensor, the at least one fan circulating the cooking space atmosphere.
- the at least one temperature sensor is used to detect the temperature in the cooking chamber of the cooking device during a cooking process for cooking food and to supply a corresponding signal to a control or regulating device of the cooking device, the heating device depending on the cooking program carried out according to the signals of the control or Control device is operated.
- the actuators conventionally used for the cooking program that is to say the fan or fans, the heating device, the sensors and the control or regulating device, are switched off and this state is signaled to the user.
- the at least one fan ensures within a running cooking program that the cooking space atmosphere is circulated in the cooking space.
- This circulation creates an essentially homogeneous cooking space climate during operation.
- the temperature gradient between the lower and the upper area of the cooking space is low or almost equal to 0, depending on the size of the cooking space.
- the cooking products that are arranged in the upper area of the cooking space continue to cook more strongly than the cooking products that are arranged in the lower area due to the warm air. This leads to unsatisfactory cooking results, the disadvantageous effects being the greater the larger the cooking space.
- the present invention is therefore based on the object of avoiding the disadvantages described above and proposing a method and a cooking device with which a uniform cooking result can be achieved in cases in which at the end of a completed cooking program the food is not immediately after the end of the Cooking space are removed, but remain in the cooking space with the cooking space door closed and continue cooking, with no specific keeping warm at a predetermined temperature.
- the operation of the at least one fan is continued at the end of the cooking process with the heating device switched off. This ensures that further mixing of the cooking space atmosphere is produced and the temperature differences between the upper area of the cooking space and the lower area of the cooking space are minimized so that all items to be cooked in the cooking space are cooked evenly. This leads to a significantly better cooking result.
- the at least one fan is clocked and / or continues to operate at a lower rotational speed than in the previous cooking process.
- the disadvantage is avoided that the temperature briefly rises above a set maximum setpoint value, which would exacerbate the problem of overcooking. According to the present invention, this undesirable temperature increase can be avoided.
- the short-term pulsing or low speed of rotation of the at least one fan gives the user the impression that the appliance is switched off and that he is thus confirmed with the impression that the cooking process has been completed.
- the lighting of the cooking space signals to the user that a cooking program is in progress.
- the lighting of the cooking space is reduced or switched off so that the user can optically detect, as usual, that the end of the cooking process has been reached.
- the cooking device according to the invention is set up in such a way that at the end of the cooking process with the heating device switched off, the operation of the at least one fan (7) for mixing the cooking space atmosphere and for minimizing the temperature differences between an upper area of the cooking space and a lower area of the cooking space is continued.
- an upper temperature sensor for detecting the temperature in the upper area of the cooking chamber and a lower temperature sensor for detecting the temperature in the lower area of the cooking chamber are provided and the control or regulating device regulates the speed and / or the number of cycles of the at least one fan depending on the temperature difference between the temperature in the upper area of the cooking space and in the lower area of the cooking space.
- a cooking appliance 1 is shown schematically in a front view.
- the cooking appliance 1 is designed in a design that has a large number of racks and benefits to a particular degree from the invention, as can be seen in more detail Fig. 2 emerges.
- the cooking device 1 has a housing 9 which is provided with a cooking device door 3 which closes a cooking space 2 of the cooking device in a conventional manner and makes it accessible after opening the cooking space door 3.
- the oven door 3 has a disk 4 through which an operator can look into the interior of the cooking space and optically get an idea of the state of the food inside.
- a front wall cover 8 in the form of an elongated panel is also provided, in which a display and input device 5 is arranged.
- the display and input device 5 can be designed, for example, in the form of a touchscreen. It is connected to a control or regulating device of the cooking device, which controls or regulates the operation of the cooking device after a corresponding command input or cooking program selection and starting of the cooking program.
- Fig. 2 is the cooking appliance 1 of Fig. 1 shown with the door 3 open.
- a rack with 20 racks 6 are arranged and due to the height of the cooking space 2, two fans 7 are provided to circulate the cooking space atmosphere.
- the fans 7 each have a motor-driven fan wheel in a known manner and are arranged one above the other.
- FIG Figures 3a to 3c in which different diagrams but with an identical time axis and the times to, t 1 and t 2 are given.
- the end of the cooking process is indicated at time to and symbolically represented by line 15. How out Fig. 3a As can be seen, the temperature in the cooking space is at the temperature T set , represented over time by the dashed line 10. After the end of the cooking process, factors, including the heating device, are switched off.
- Curve 11 shows the conventional temperature profile in the upper area of the cooking space
- curve 12 shows the temperature profile in the lower area of the cooking space.
- temperature overshoots 21 can occur which can also negatively affect the quality of the cooking result.
- a temperature profile 13 is achieved for both areas, curve 13 representing an idealized area and small temperature differences may still result in practice.
- the fan speed is shown in% according to curves 18a and 18b.
- the fan is operated at 100% power during the cooking process up to time to. After the cooking process has ended, the fan is operated until the oven door is opened at time t 2, for example only with an air speed of 25% with respect to the maximum speed.
- curve 18b shows a constant course.
- the at least one fan or the two fans 7 according to FIG Fig. 2 can also be operated clocked, in the same cycle or in a different cycle, or with the same or different number of revolutions.
- the great advantage is achieved that different post-cooking at the end of a cooking process or even overcooking of certain items to be cooked in the cooking space is avoided and a uniform cooking result can be achieved.
- the measures required for this are also extremely simple and can also be implemented in existing devices by changing the control or regulation of the cooking device.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Stoves And Ranges (AREA)
Description
Die folgende Erfindung betrifft ein Verfahren zum Betreiben eines Gargeräts in Form eines Kombidämpfers sowie ein Gargerät zur Durchführung des erfindungsgemäßen Verfahrens.The following invention relates to a method for operating a cooking appliance in the form of a combination steamer and a cooking appliance for carrying out the method according to the invention.
Das erfindungsgemäße Verfahren betreibt ein Gargerät in Form eines Kombidämpfers, das einen Garraum, eine Heizeinrichtung, wenigstens einen Lüfter zur Umwälzung der in dem Garraum vorhandenen Garraumatmosphäre, wenigstens einen Temperatursensor und einen Feuchtesensor aufweist, wobei der wenigstens eine Lüfter die Garraumatmosphäre umwälzt. Der wenigstens eine Temperatursensor dient dazu, die Temperatur in dem Garraum des Gargeräts während eines Garprozesses zum Garen von Gargut zu erfassen und ein entsprechendes Signal einer Steuer- oder Regeleinrichtung des Gargeräts zuzuführen, wobei die Heizeinrichtung abhängig vom durchgeführten Garprogramm entsprechend den Signalen der Steuer- oder Regeleinrichtung betrieben wird.The method according to the invention operates a cooking appliance in the form of a combi steamer which has a cooking space, a heating device, at least one fan for circulating the cooking space atmosphere present in the cooking space, at least one temperature sensor and a humidity sensor, the at least one fan circulating the cooking space atmosphere. The at least one temperature sensor is used to detect the temperature in the cooking chamber of the cooking device during a cooking process for cooking food and to supply a corresponding signal to a control or regulating device of the cooking device, the heating device depending on the cooking program carried out according to the signals of the control or Control device is operated.
Nach dem Ende eines Garprogramms werden die herkömmlicherweise für das Garprogramm verwendeten Aktoren, also der oder die Lüfter, die Heizeinrichtung, die Sensoren und die Steuer- oder Regeleinrichtung ausgeschaltet und dem Benutzer dieser Zustand signalisiert.After the end of a cooking program, the actuators conventionally used for the cooking program, that is to say the fan or fans, the heating device, the sensors and the control or regulating device, are switched off and this state is signaled to the user.
Wie bekannt, sorgt der wenigstens eine Lüfter innerhalb eines laufenden Garprogramms dafür, dass die Garraumatmosphäre im Garraum umgewälzt wird. Durch diese Umwälzung stellt sich im laufenden Betrieb ein im Wesentlichen homogenes Garraumklima ein. Der Temperaturgradient zwischen dem unteren und dem oberen Bereich des Garraums ist gering bzw. je nach Garraumgröße nahezu gleich 0.As is known, the at least one fan ensures within a running cooking program that the cooking space atmosphere is circulated in the cooking space. This circulation creates an essentially homogeneous cooking space climate during operation. The temperature gradient between the lower and the upper area of the cooking space is low or almost equal to 0, depending on the size of the cooking space.
Wird die Garraumtür nicht unmittelbar nach dem Ende des Garprogramms geöffnet, ergibt sich durch die nicht mehr umgewälzte Garraumatmosphäre ein erhöhter Temperaturgradient. Die warme Luft steigt nach oben und die kältere Luft sammelt sich im unteren Bereich des Garraums an. Darüber hinaus kann es vorkommen, dass nach dem Ausschalten der Lüftung auch bei gleichzeitig ausgeschalteter Heizung die Temperatur im Garraum überschwingt, d.h. dass sie den eingestellten Temperatur-Sollwert des Garprozesses zeitweise übersteigt.If the cooking chamber door is not opened immediately after the end of the cooking program, there will be an increased temperature gradient due to the cooking chamber atmosphere no longer being circulated. The warm air rises and the colder air collects in the lower area of the cooking space. In addition, it can happen that After the ventilation has been switched off, the temperature in the cooking chamber overshoots even with the heating switched off at the same time, ie it temporarily exceeds the set temperature setpoint of the cooking process.
Bei Gargeräten mit großen Garräumen hat sich die Bauform mit mehrfach vorhandenen Komponenten wie z.B. Heizung, Lüftung, Beschwadung und Temperatursensoren etabliert. Geregelt werden die doppelt vorhandenen Komponenten von einer zentralen Steuerung. Dabei ist es im Garvorgang bei Vollbeladung erwünscht im gesamten Garraum ein gleichmäßiges Klima einzustellen. Bei Teilbeladung bieten einige dieser Gargeräte die Möglichkeit energiesparend nur eine Heizung, Lüftung usw. zu betreiben. Unterstützend kann in diesem Fall ein Trennelement den Garraum in eine obere Kammer und eine untere Kammer aufteilen. Insbesondere diese auch als "Doppelkammergeräte" bezeichneten Kombidämpfer sind bei Garprogrammende und ausgeschaltetem Lüfter von den unterschiedlichen Temperaturbereichen betroffen. Diese betrachteten Doppelkammer-Kombidämpfer haben beispielsweise bis zu 20 Ebenen von Einschüben.For cooking appliances with large cooking spaces, the design with multiple components such as heating, ventilation, steaming and temperature sensors has become established. The duplicate components are regulated by a central controller. When cooking with a full load, it is desirable to set a uniform climate in the entire cooking space. With a partial load, some of these cooking devices offer the option of operating just one heating, ventilation, etc. to save energy. In this case, a separating element can assist in dividing the cooking space into an upper chamber and a lower chamber. In particular, these combi steamers, also known as "double chamber devices", are affected by the different temperature ranges when the cooking program ends and the fan is switched off. These two-chamber combi-steamers under consideration have, for example, up to 20 levels of slots.
Die Garprodukte, die im oberen Bereich des Garraums angeordnet sind, garen aufgrund der warmen Luft stärker nach, als die Gargüter, die im unteren Bereich angeordnet sind. Dies führt zu unbefriedigenden Garergebnissen, wobei die nachteiligen Effekte sich umso mehr ergeben, je größer der Garraum ist.The cooking products that are arranged in the upper area of the cooking space continue to cook more strongly than the cooking products that are arranged in the lower area due to the warm air. This leads to unsatisfactory cooking results, the disadvantageous effects being the greater the larger the cooking space.
Relevanter Stand der Technik ist den Dokumenten
Der vorliegenden Erfindung liegt deshalb die Aufgabe zugrunde, die oben beschriebenen Nachteile zu vermeiden und ein Verfahren und ein Gargerät vorzuschlagen mit denen ein gleichmäßiges Garergebnis für die Fälle erreicht werden kann, in denen am Ende eines durchgelaufenen Garprogramms die Gargüter nicht sofort nach dem Ende aus dem Garraum entfernt werden, sondern bei geschlossener Garraumtür im Garraum verbleiben und nachgaren, wobei ein gezieltes Warmhalten bei einer vorbestimmten Temperatur unterbleibt.The present invention is therefore based on the object of avoiding the disadvantages described above and proposing a method and a cooking device with which a uniform cooking result can be achieved in cases in which at the end of a completed cooking program the food is not immediately after the end of the Cooking space are removed, but remain in the cooking space with the cooking space door closed and continue cooking, with no specific keeping warm at a predetermined temperature.
Diese Aufgabe wird durch die Merkmale des Anspruchs 1 bzw. des Anspruchs 4 gelöst.This object is achieved by the features of
Gemäß dem erfindungsgemäßen Verfahren wird am Ende des Garprozesses bei abgeschalteter Heizeinrichtung der Betrieb des wenigstens einen Lüfters fortgesetzt. Dadurch wird erreicht, dass eine weitere Durchmischung der Garraumatmosphäre erzeugt wird und die Temperaturunterschiede zwischen dem oberen Bereich des Garraums und dem unteren Bereich des Garraums minimiert werden, so dass ein gleichmäßiges Nachgaren aller im Garraum befindlichen Gargüter erreicht wird. Dies führt zu einem deutlich besseren Garergebnis.According to the method according to the invention, the operation of the at least one fan is continued at the end of the cooking process with the heating device switched off. This ensures that further mixing of the cooking space atmosphere is produced and the temperature differences between the upper area of the cooking space and the lower area of the cooking space are minimized so that all items to be cooked in the cooking space are cooked evenly. This leads to a significantly better cooking result.
Erfindungsgemäß wird am Ende des Garprozesses der wenigstens eine Lüfter getaktet und/oder mit geringerer Umdrehungsgeschwindigkeit als im vorherigen Garprozess weiter betrieben.According to the invention, at the end of the cooking process, the at least one fan is clocked and / or continues to operate at a lower rotational speed than in the previous cooking process.
Beim fortgesetzten Betrieb des Lüfters bzw. der Lüfter der Nachteil wird vermieden, dass die Temperatur kurzfristig über einen eingestellten maximalen Sollwert ansteigt, wodurch die Problematik des Übergarens verstärkt würde. Gemäß der vorliegenden Erfindung kann diese ungewünschte Temperaturerhöhung vermieden werden.With continued operation of the fan or the fan, the disadvantage is avoided that the temperature briefly rises above a set maximum setpoint value, which would exacerbate the problem of overcooking. According to the present invention, this undesirable temperature increase can be avoided.
Hierbei ergibt sich durch die kurzfristige Taktung bzw. geringe Umdrehungsgeschwindigkeit des wenigstens einen Lüfters für den Anwender der Eindruck, dass das Gerät ausgeschaltet ist und er somit den Eindruck bestätigt bekommt, dass der Garprozess abgeschlossen ist.The short-term pulsing or low speed of rotation of the at least one fan gives the user the impression that the appliance is switched off and that he is thus confirmed with the impression that the cooking process has been completed.
Während des laufenden Garprogramms wird dem Benutzer durch die Beleuchtung des Garraums der Ablauf eines Garprogramms signalisiert. Vorteilhafterweise wird nach Ende des Garprogramms die Beleuchtung des Garraums reduziert oder abgeschaltet, so dass der Benutzer wie gewohnt optisch erfassen kann, dass das Ende des Garprozesses erreicht ist.While the cooking program is running, the lighting of the cooking space signals to the user that a cooking program is in progress. Advantageously, after the end of the cooking program, the lighting of the cooking space is reduced or switched off so that the user can optically detect, as usual, that the end of the cooking process has been reached.
Das erfindungsgemäße Gargerät ist derart eingerichtet, dass am Ende des Garprozesses bei abgeschalteter Heizeinrichtung der Betrieb des wenigstens einen Lüfters (7) zum Durchmischen der Garraumatmosphäre und zum Minimieren der Temperaturunterschiede zwischen einem oberen Bereich des Garraums und einem unteren Bereich des Garraums fortgesetzt wird.The cooking device according to the invention is set up in such a way that at the end of the cooking process with the heating device switched off, the operation of the at least one fan (7) for mixing the cooking space atmosphere and for minimizing the temperature differences between an upper area of the cooking space and a lower area of the cooking space is continued.
In einer weiteren bevorzugten Ausführungsform ist ein oberer Temperatursensor zur Erfassung der Temperatur im oberen Bereich des Garraums und ein unterer Temperatursensor zu Erfassung der Temperatur im unteren Bereich des Garraums vorgesehen und die Steuer- oder Regeleinrichtung regelt die Geschwindigkeit und/oder die Taktanzahl des wenigstens einen Lüfters in Abhängigkeit von dem Temperaturunterschied zwischen der Temperatur im oberen Bereich des Garraums und im unteren Bereich des Garraums.In a further preferred embodiment, an upper temperature sensor for detecting the temperature in the upper area of the cooking chamber and a lower temperature sensor for detecting the temperature in the lower area of the cooking chamber are provided and the control or regulating device regulates the speed and / or the number of cycles of the at least one fan depending on the temperature difference between the temperature in the upper area of the cooking space and in the lower area of the cooking space.
Weitere Einzelheiten, Merkmale und Vorteile der vorliegenden Erfindung ergeben sich aus der nachfolgenden Beschreibung unter Bezugnahme auf die beigefügten Zeichnungen. Darin zeigt:
- Fig.1
- eine schematische Frontansicht auf ein Gargerät der vorliegenden Erfindung;
- Fig. 2
- eine Frontansicht auf das Gargerät nach
Fig. 1 , jedoch bei geöffneter Garraumtür; - Fig. 3a
- ein Temperatur-Zeit-Diagramm mit den Temperaturkurven des Standes der Technik und der Temperaturkurve nach der Erfindung;
- Fig. 3b
- ein Diagramm mit gleicher Zeitachse wie das Diagramm von
Fig. 3a mit der Anzeige der Lüfterumdrehungszahlen in Prozent.
- Fig. 1
- a schematic front view of a cooking appliance of the present invention;
- Fig. 2
- a front view of the cooking appliance
Fig. 1 , but with the oven door open; - Fig. 3a
- a temperature-time diagram with the temperature curves of the prior art and the temperature curve according to the invention;
- Figure 3b
- a diagram with the same time axis as the diagram of
Fig. 3a with the display of the fan speed in percent.
In den Zeichnungen sind gleiche Elemente mit den gleichen Bezugsziffern bezeichnet.In the drawings, the same elements are denoted by the same reference numerals.
In
An der Frontseite des Gargeräts 1 ist weiterhin eine Vorderwandabdeckung 8 in Form einer länglichen Blende vorgesehen, in der eine Anzeige- und Eingabeeinrichtung 5 angeordnet ist. Die Anzeige- und Eingabeeinrichtung 5 kann beispielsweise in Form eines Touchscreens ausgebildet sein. Sie ist mit einer Steuer- oder Regeleinrichtung des Gargeräts verbunden, die nach entsprechender Befehlseingabe bzw. Garprogrammauswahl und Starten des Garprogramms den Betrieb des Gargeräts steuert bzw. regelt.On the front of the
In
Es wird nunmehr Bezug genommen auf die
Mit dem Zeitpunkt to wird das Ende des Garprozesses angegeben und durch die Linie 15 sinnbildlich dargestellt. Wie aus
Die Kurve 11 zeigt den herkömmlichen Temperaturverlauf im oberen Bereich des Garraums, wohingegen die Kurve 12 den Temperaturverlauf im unteren Bereich des Garraums zeigt. Wie ersichtlich, ergeben sich zwischen dem oberen und dem unteren Bereich des Garraums erhebliche Temperaturunterschiede, die zu einem unterschiedlichen Nachgaren der in den jeweiligen Bereichen angeordneten Gargütern führt.
Zudem können Temperatur-Überschwingungen 21 auftreten die die Qualität des Garergebnisses ebenfalls negativ beeinflussen können.In addition, temperature overshoots 21 can occur which can also negatively affect the quality of the cooking result.
Gemäß der vorliegenden Erfindung wird ein Temperaturverlauf 13 für beide Bereiche erreicht, wobei die Kurve 13 einen idealisierten Bereich darstellt und sich in der Praxis noch kleine Temperaturunterschiede ergeben können.According to the present invention, a
In
Mit der vorliegenden Erfindung wird somit der große Vorteil erreicht, dass ein unterschiedliches Nachgaren am Ende eines Garprozesses bzw. sogar ein Übergaren bestimmter im Garraum sich befindender Gargüter vermieden wird und ein gleichmäßiges Garergebnis erzielt werden kann. Die hierfür notwendigen Maßnahmen sind zudem äußerst einfach und können auch bei vorhandenen Geräten durch Änderungen in der Steuerung bzw. in der Regelung des Gargerätes implementiert werden.With the present invention, the great advantage is achieved that different post-cooking at the end of a cooking process or even overcooking of certain items to be cooked in the cooking space is avoided and a uniform cooking result can be achieved. The measures required for this are also extremely simple and can also be implemented in existing devices by changing the control or regulation of the cooking device.
- 1- Gargerät1- Cooking device
- 2- Garraum2- cooking space
- 3- Garraumtür3- oven door
- 4- Sichtfenster4- viewing window
- 5- Anzeige- und Eingabeeinrichtung5- Display and input device
- 6- Gargutträger6- Food carriers
- 7- Lüfter7- fan
- 8- Vorderwandabdeckung8- front wall cover
- 9- Gargerätgehäuse9- Cooking device housing
- 10- Solltemperatur bei Ende de Garprogramms10- Set temperature at the end of the cooking program
- 11- Temperaturverlauf im oberen Garraumbereich11- Temperature profile in the upper cooking space area
- 12- Temperaturverlauf im unteren Garraumbereich12- Temperature profile in the lower cooking space area
- 13- Temperaturverlauf nach der Erfindung im gesamten Garraum13- Temperature profile according to the invention in the entire cooking space
- 14- Warmhaltetemperatur14- holding temperature
- 15- Zeitlinie to = Ende des Garprogramms15- Timeline to = end of the cooking program
- 16- Zeitlinie t1 = Start des Warmhaltens16- Timeline t 1 = start of keeping warm
- 17- Zeitlinie t2 = Öffnen der Garraumtür17- Timeline t 2 = opening the oven door
- 18a und 18b- Lüftergeschwindigkeiten in %18a and 18b- fan speeds in%
- 19a- Heizleistung konstant19a- heating power constant
- 19b- Heizleistung getaktet19b- heating power clocked
- 20b- Temperaturverlauf nach Öffnen der Garraumtür20b- Temperature profile after opening the oven door
- 21b- Temperatur-Überschwingung21b- temperature overshoot
Claims (5)
- Method for operating a cooking device (1) in the form of a combi-steamer which has a cooking space (2), a heating device, at least one fan (7) for circulating the cooking space atmosphere present in the cooking space, at least one temperature sensor and a moisture sensor, wherein the at least one fan (7) circulates the cooking space atmosphere, wherein the at least one temperature sensor is used to capture the temperature in the cooking space (2) of the cooking device (1) during a cooking process for cooking food to be cooked and to supply a corresponding signal to a control or regulating device of the cooking device, wherein the heating device is operated according to the signals from the control or regulating device on the basis of the cooking programme which is carried out,
characterized
in that, at the end of the cooking process when the heating device is switched off, the operation of the at least one fan (7) is continued in order to mix the cooking space atmosphere and to minimize the temperature differences between an upper region of the cooking space and a lower region of the cooking space, and
in that, after the end of the cooking process, the at least one fan (7) is operated further in a clocked manner and/or at a lower rotational speed than in the previous cooking process, thus giving the user the impression that the appliance is switched off and the user therefore receiving confirmation of the impression that the cooking process has been completed. - Method according to Claim 1, characterized in that the lighting of the cooking space is reduced or switched off after the end of the cooking programme.
- Method according to Claim 1, characterized in that a display, for example the display "climate retention", is displayed after the end of the cooking process.
- Cooking device (1) in the form of a combi-steamer having a cooking space (2), a heating device, at least one fan (7) for circulating the cooking space atmosphere present in the cooking space, at least one temperature sensor and a moisture sensor and a control or regulating device which is connected to an input and display device (5), wherein the at least one fan (7) circulates the cooking space atmosphere, wherein the temperature sensor is used to capture the temperature in the cooking space (2) of the cooking device (1) during a cooking process and to supply a corresponding signal to the control or regulating device of the cooking device (1), wherein the heating device is operated according to the signals from the control or regulating device on the basis of the cooking programme which is carried out,
characterized
in that the cooking device is configured in such a manner that, at the end of the cooking process when the heating device is switched off, the operation of the at least one fan (7) is continued in order to mix the cooking space atmosphere and to minimize the temperature differences between an upper region of the cooking space and a lower region of the cooking space, and
in that, after the end of the cooking process, the at least one fan (7) is operated further in a clocked manner and/or at a lower rotational speed than in the previous cooking process, thus giving the user the impression that the appliance is switched off and the user therefore receiving confirmation of the impression that the cooking process has been completed. - Cooking device according to Claim 4, characterized in that an upper temperature sensor is provided for capturing the temperature in the upper region of the cooking space (2) and a lower temperature sensor is provided in the lower region of the cooking space (2), and the control or regulating device regulates the speed and/or the clock rate of the at least one fan (7) on the basis of the temperature difference between the temperature in the upper region of the cooking space and in the lower region of the cooking space.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP13188599.8A EP2860457B1 (en) | 2013-10-14 | 2013-10-14 | Method for operating a cooking device and cooking device for performing the method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP13188599.8A EP2860457B1 (en) | 2013-10-14 | 2013-10-14 | Method for operating a cooking device and cooking device for performing the method |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2860457A1 EP2860457A1 (en) | 2015-04-15 |
EP2860457B1 true EP2860457B1 (en) | 2021-05-05 |
Family
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Application Number | Title | Priority Date | Filing Date |
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EP13188599.8A Active EP2860457B1 (en) | 2013-10-14 | 2013-10-14 | Method for operating a cooking device and cooking device for performing the method |
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EP (1) | EP2860457B1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102017129320A1 (en) * | 2017-12-08 | 2019-06-13 | Rational Aktiengesellschaft | Method for operating a cooking appliance and cooking appliance |
DE102018100720A1 (en) * | 2018-01-15 | 2019-07-18 | Rational Aktiengesellschaft | Process for keeping food warm and cooking appliance |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5044262A (en) * | 1988-09-01 | 1991-09-03 | Henny Penny Corporation | Rotisserie control device |
JP4413682B2 (en) * | 2004-04-22 | 2010-02-10 | パナソニック株式会社 | Cooker |
CA2524582A1 (en) * | 2005-05-03 | 2006-11-03 | Whirlpool Corporation | Method for holding cooked food in a steam oven |
DE102007016501A1 (en) * | 2007-03-26 | 2008-10-02 | E.G.O. Elektro-Gerätebau GmbH | Method and steam cooking appliance for controlling cooking processes in a cooking chamber |
DE102008050896A1 (en) * | 2008-09-25 | 2010-04-01 | Rieber Gmbh & Co. Kg | Steam generating device and mobile food warming and food cooker |
US8833360B2 (en) * | 2010-05-10 | 2014-09-16 | David B. Knight & Associates, Inc. | Convection oven |
-
2013
- 2013-10-14 EP EP13188599.8A patent/EP2860457B1/en active Active
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