EP2860458A1 - Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un étuveur combiné et appareil de cuisson destiné à la réalisation du procédé - Google Patents

Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un étuveur combiné et appareil de cuisson destiné à la réalisation du procédé Download PDF

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Publication number
EP2860458A1
EP2860458A1 EP20130188601 EP13188601A EP2860458A1 EP 2860458 A1 EP2860458 A1 EP 2860458A1 EP 20130188601 EP20130188601 EP 20130188601 EP 13188601 A EP13188601 A EP 13188601A EP 2860458 A1 EP2860458 A1 EP 2860458A1
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EP
European Patent Office
Prior art keywords
cooking
cooking chamber
temperature
volume flow
time
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
Application number
EP20130188601
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German (de)
English (en)
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EP2860458B1 (fr
Inventor
Peter Helm
Dirk Ruhe
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.)
MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Original Assignee
MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
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Application filed by MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG filed Critical MKN Maschinenfabrik Kurt Neubauer GmbH and Co KG
Priority to EP13188601.2A priority Critical patent/EP2860458B1/fr
Publication of EP2860458A1 publication Critical patent/EP2860458A1/fr
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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
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the present invention relates to a method for operating a cooking appliance in the form of a combi steamer and to such a cooking appliance for carrying out the method.
  • Modern combi steamer have a cooking chamber, a heater, at least one fan for circulating the cooking chamber existing in the cooking chamber, at least one temperature sensor, a control or regulating device and a device for introducing water of an adjustable volume flow, which is directed to the fan and means fine distribution is converted into steam.
  • Combi steamer are convection ovens with an additional steam generating unit.
  • the device actuators such as the heater, the fan, the water introduction device, etc.
  • the steam generating units have two different technologies and embodiments.
  • a first embodiment consists of a steam generator arranged outside the cooking chamber. The steam is generated outside the cooking chamber and fed via a pipe to the cooking chamber. By means of suitable measuring means the amount of steam is regulated.
  • the other, second embodiment comprises the so-called. Direct steam generation in the cooking chamber.
  • liquid water is introduced into the cooking chamber via a line and then fed to the fan or its fan wheel in the cooking chamber.
  • the fan wheel shreds the impinging drops of water so much that they evaporate in the hot oven air.
  • the amount of steam produced compared to the steam generation outside the cooking chamber is lower. As a result, there may be quality problems with the cooking medium when starting a cooking process or cooking process.
  • a continuous flow of water to the fan wheel or impeller must occur during cooking in the cooking / steaming mode.
  • this flow is between 10 and 30 liters per hour, depending on the size and type of appliance.
  • This volume flow value is a compromise of desired cooking quality and as far as possible reduced energy consumption.
  • a small volumetric flow automatically means lower energy consumption, since the injected water volume flow must be heated to 100 ° C, which corresponds to the common temperature value in the cooking chamber in the "cooking / steaming" operating mode.
  • the present invention is therefore an object of the invention to provide a method for operating a cooking appliance in the form of a combi steamer, with which the above-mentioned disadvantages are overcome and both the quality requirements sufficient cooking mode "cooking / steaming" and a corresponding reduction of Energy expenditure for the production of water vapor in the cooking chamber is achieved.
  • the inventive method is characterized in that at the beginning of the cooking process in the "steaming" a dependent of the respective type of device predetermined water volume flow is guided in the cooking chamber on the fan, and that due to the detected by means of the temperature sensor cooking chamber temperature, the control or regulating a Time determined after the expiration of the water flow rate is reduced or reduced.
  • the temperature is usually lower than the setpoint temperature. This is also the case when the cooking appliance is preheated.
  • the power of the heater is known, it can be empirically determined by experiments, but also theoretically, what degree of loading is present in the cooking chamber at a determined temperature rise. More specifically, it is determined a heat capacity of the food in the cooking chamber, and, since the food is usually mainly made of water, this heat capacity corresponds to the load.
  • a lower load means a lower heat capacity of the added food. The actual temperature rises faster to the setpoint than at a higher load. In conclusion, therefore, from the increase, the heat capacity of the loaded food can be determined, and therefore, with a known type of cooking, the amount of food to be cooked.
  • the present invention thus comprises an embodiment in which it is determined in the device control or device software that the slope of the temperature increase is determined and certain slope values (the time derivative of the temperature dT / dt) correspond to a loading state.
  • the following table is given by way of example. Time increase in temperature dT / dt Category Degree of loading Time for input water volume flow Duration for high volume flow 0.5 K / s - 0.4 K / s 1 2 minutes 0.4 K / s - 0.3 K / s 2 4 minutes 0.3 K / s - 0.2 K / s 3 6 minutes
  • the above table shows the determination of the degree of loading as a function of the temperature increase in the cooking chamber at the beginning of the cooking process.
  • the time duration depending on the loading amount can be determined such that the temporal change of the temperature determined over a certain period of time dT / dt in the cooking chamber. This determination can, with knowledge of the existing degree of loading, be determined for certain food items by appropriate cooking experiments.
  • the loading amount can be determined by how long it takes until the imprompertaur is available again in the oven. With a nearly empty cooking space, this may be reached again in a few seconds after loading, whereas it can take several minutes at full load.
  • the prerequisite is that the temperature sensor is arranged in the cooking chamber in the vicinity of the cooking products, e.g. at the oven wall close to the food.
  • the present invention also includes the alternative solution that corresponds to the length of time that elapses after loading the cooking chamber with food to reach the target temperature of the cooking process.
  • the match can then be determined and is lowered from there the water flow rate.
  • the reduction of the water volume flow does not take place in one stage or in one step, but in several steps.
  • the degree of reduction in the case of small steps is correspondingly lower, in which case ideally an at least section-wise linear lowering of the water volume flow is conceivable.
  • the type of cooking product or its physical state property can be determined on the basis of the detected temperature profile, and the result in the time duration calculation can be taken into account for the reduction of the water volume flow. Namely, there are significant differences in the case of a room temperature having food in contrast to a frozen food.
  • the water volume flow is particularly reduced. This is possible because of the Thawing the frozen food from the food a significant amount of water is discharged itself.
  • the steps of reducing the water volume flow can be of different lengths and determined as a function of the measured cooking chamber temperature.
  • the degree of reduction of the water volume flow in dependence on the temperature profile in the cooking chamber is determined by the control or regulating device.
  • the amount of reduction can be made smaller than at a low load advantageously at a large load, ie a low value dT / dt or a long time to reach the target temperature.
  • the present invention also includes a cooking appliance capable of and capable of carrying out a method according to any one of claims 1 to 10.
  • the temperature sensor at a large distance from the heater, preferably arranged on the heater opposite wall of the cooking chamber, so that, contrary to the prior art, the adverse effects of a neighboring heater on the temperature sensor, which then substantially the temperature of the heater and not detected the temperature in the oven, be avoided.
  • the actual temperature can be detected in the oven.
  • control or regulating device detects the time course of the temperature rise in the cooking chamber after charging and determines or determines therefrom the time duration until the reduction of the water volume flow.
  • control or regulating device determines from the comparison between the current cooking chamber temperature and the setpoint temperature of the cooking process when a reduction of the water volume flow takes place and sends a corresponding signal to a water supply valve.
  • Fig. 1a a temperature-time diagram is shown with a curve 10, which represents the temperature in the cooking chamber over time.
  • the curve 10 forms the temperature profile in the cooking chamber when feeding with frozen food. It is preheated to 100 ° C and injected with 25 l / h volume flow of water before the food is fed into the oven.
  • the cooking chamber door is opened for the loading of food, so that the temperature drops abruptly in the oven, as the curve section 12 represents.
  • Frozen food is introduced in the period between t 1 and t 2 and closed the cooking chamber. Due to the frozen food then decreases in the period t 2 to t 3 despite further heating by the cooking device, the temperature according to curve section 14 on.
  • the temperature measurement in the cooking chamber determines at time t 3 that a further decrease in the temperature is omitted and a slow rise in temperature, due to the thawing process of the frozen food begins, as the curve section 16 shows.
  • the curve 10 is shorter in the range t 2 to t 3 and significantly steeper in the range t 4 to t 5 .
  • Fig. 1b a graph showing the water volume flow V ⁇ in l / h over the time t in minutes, the time axes of Fig. 1b and Fig. 1a are identical. This results in a corresponding curve 30 of the volume flow V ⁇ for generating a corresponding amount of steam in the cooking chamber with frozen food to be cooked.
  • the water volume flow V ⁇ is interrupted at time t 1 by opening the cooking chamber door and after loading and closing the cooking chamber door at time t 2 , the initially large water volume flow of 25 l / h is continued until time t 3 . Since the cooking appliance has recognized that it is frozen food, according to the invention at time t 3, the water volume flow V ⁇ is significantly reduced, in the example of 25 l / h to 15 l / h. This amount is continued until shortly after the time t 5 , the time t 6 by the cooking space temperature has reached the target temperature T soll , after which the water volume flow V ⁇ is further significantly reduced, in the example to 10 l / h.
  • the supply of the water volume flow is interrupted at the end of the cooking process at time t END .
  • Fig. 2a shows a temperature-time diagram with the curves 1 and 2 and the Fig. 2b also shows two curves 1 and 2 in a water volume flow time diagram.
  • the curve 1 shows a load with a small amount of food
  • the curve 2 shows the temperature profile when loaded with a large amount of food.
  • the curve 2 of the water volume flow V ⁇ drops below the curve 1, because the larger load further lowers the oven temperature.
  • the curve 2 shows a shallower rise and needed until the time t 5 to reach the temperature T soll .
  • Fig. 2c is an idealized curve of a substantially linear reduction of Beschwadungsmenge shown.
  • the amount of food is determined as described.
  • Beschwadungsaku the amount of water supplied is lowered in small steps from the maximum to the minimum volume flow. Due to the essentially linear behavior, the disturbing influences on the regulation of the cooking process are minimized, so that in comparison with curves 1 and 2 in FIG Fig. 2b essentially linear Reduzierverrise the curves 1 and 2 zwichen t 3 and t 4 or t 5 and t 6 result.
  • a simple input option for example in a touch-sensitive field, the selection of frozen food by the user.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
EP13188601.2A 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un cuiseur à vapeur combiné et appareil de cuisson destiné à la réalisation du procédé Active EP2860458B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP13188601.2A EP2860458B1 (fr) 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un cuiseur à vapeur combiné et appareil de cuisson destiné à la réalisation du procédé

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP13188601.2A EP2860458B1 (fr) 2013-10-14 2013-10-14 Procédé de fonctionnement d'un appareil de cuisson sous la forme d'un cuiseur à vapeur combiné et appareil de cuisson destiné à la réalisation du procédé

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EP2860458A1 true EP2860458A1 (fr) 2015-04-15
EP2860458B1 EP2860458B1 (fr) 2022-02-23

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3517843A1 (fr) * 2018-01-23 2019-07-31 Rational Aktiengesellschaft Procédé de fonctionnement d'un appareil de cuisson ainsi qu'appareil de cuisson
WO2022106164A1 (fr) * 2020-11-20 2022-05-27 BSH Hausgeräte GmbH Appareil de cuisson électroménager et procédé pour faire fonctionner cet appareil

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5619983A (en) * 1995-05-05 1997-04-15 Middleby Marshall, Inc. Combination convection steamer oven
DE10260965A1 (de) * 2002-12-20 2004-09-09 Maschinenfabrik Kurt Neubauer Gmbh & Co Verfahren zur Steuerung eines Gargerätes, bei dem Gargut unter Wasserzufuhr erhitzt wird
EP1687570B1 (fr) 2003-11-26 2009-07-22 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. Appareil de cuisson a systeme d'alimentation en eau
DE102008008020A1 (de) * 2008-02-07 2009-08-20 Rational Ag Verfahren zur Identifizierung von Fehler-Ereignissen in einem Gargerät mit zumindest einer Düse und Gargerät zur Durchführung eines solchen Verfahrens
EP2123981A1 (fr) * 2008-05-23 2009-11-25 Electrolux Home Products Corporation N.V. Four de cuisson automatique comportant un système de génération de vapeur
DE102009001739B3 (de) * 2009-03-23 2010-11-25 BSH Bosch und Siemens Hausgeräte GmbH Gargerät mit einem Garraum und Verfahren zum Zubereiten eines Garguts mittels Dampf
EP2468101A1 (fr) * 2010-12-23 2012-06-27 Miele & Cie. KG Appareil de cuisson
US20120294992A1 (en) * 2011-05-20 2012-11-22 Sager David D Combination cooking oven with operator friendly humidity control

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008012190A1 (de) * 2008-03-03 2009-09-10 Rational Ag Verfahren zum Führen eines Garprozesses und Gargerät hierfür

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5619983A (en) * 1995-05-05 1997-04-15 Middleby Marshall, Inc. Combination convection steamer oven
DE10260965A1 (de) * 2002-12-20 2004-09-09 Maschinenfabrik Kurt Neubauer Gmbh & Co Verfahren zur Steuerung eines Gargerätes, bei dem Gargut unter Wasserzufuhr erhitzt wird
EP1687570B1 (fr) 2003-11-26 2009-07-22 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. Appareil de cuisson a systeme d'alimentation en eau
DE102008008020A1 (de) * 2008-02-07 2009-08-20 Rational Ag Verfahren zur Identifizierung von Fehler-Ereignissen in einem Gargerät mit zumindest einer Düse und Gargerät zur Durchführung eines solchen Verfahrens
EP2123981A1 (fr) * 2008-05-23 2009-11-25 Electrolux Home Products Corporation N.V. Four de cuisson automatique comportant un système de génération de vapeur
DE102009001739B3 (de) * 2009-03-23 2010-11-25 BSH Bosch und Siemens Hausgeräte GmbH Gargerät mit einem Garraum und Verfahren zum Zubereiten eines Garguts mittels Dampf
EP2468101A1 (fr) * 2010-12-23 2012-06-27 Miele & Cie. KG Appareil de cuisson
US20120294992A1 (en) * 2011-05-20 2012-11-22 Sager David D Combination cooking oven with operator friendly humidity control

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3517843A1 (fr) * 2018-01-23 2019-07-31 Rational Aktiengesellschaft Procédé de fonctionnement d'un appareil de cuisson ainsi qu'appareil de cuisson
WO2022106164A1 (fr) * 2020-11-20 2022-05-27 BSH Hausgeräte GmbH Appareil de cuisson électroménager et procédé pour faire fonctionner cet appareil

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