EP2860458B1 - 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 - Google Patents

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 Download PDF

Info

Publication number
EP2860458B1
EP2860458B1 EP13188601.2A EP13188601A EP2860458B1 EP 2860458 B1 EP2860458 B1 EP 2860458B1 EP 13188601 A EP13188601 A EP 13188601A EP 2860458 B1 EP2860458 B1 EP 2860458B1
Authority
EP
European Patent Office
Prior art keywords
cooking
water
volume flow
temperature
cooking compartment
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.)
Active
Application number
EP13188601.2A
Other languages
German (de)
English (en)
Other versions
EP2860458A1 (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
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 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
Application granted granted Critical
Publication of EP2860458B1 publication Critical patent/EP2860458B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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 combination steamer and such a cooking appliance for carrying out the method.
  • Modern combi-steamers have a cooking chamber, a heating device, at least one fan for circulating the cooking chamber atmosphere present in the cooking chamber, at least one temperature sensor, a control or regulating device and a device for introducing water with an adjustable volume flow, which is directed onto the fan and by means of finely divided into steam.
  • Combi steamers are convection ovens with an additional steam generation unit.
  • the device actuators such as the heating device, the fans, the water feeding device, etc.
  • the steam generating units or devices There are two different technologies and embodiments for the steam generating units or devices.
  • a first embodiment consists of a steam generator arranged outside the cooking chamber. The steam is generated outside the cooking chamber and fed into the cooking chamber via a pipe. The amount of steam is regulated by means of suitable measuring equipment.
  • the other, second embodiment includes 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 rotation of the fan wheel breaks up the water droplets that hit it so much that they evaporate in the hot oven air.
  • a continuous volumetric flow of water must take place onto the fan wheel or fan wheel during the cooking process in the "cooking/steaming" operating mode.
  • this volume flow is between 10 and 30 liters per hour, depending on the size and type of device.
  • This volume flow value is a compromise between the desired cooking quality and energy consumption that is reduced as much as possible.
  • a lower volume flow automatically means lower energy consumption, since the water volume flow fed in has to be heated to 100 °C, which corresponds to the usual temperature value in the cooking chamber in the "Cooking/Steaming" operating mode.
  • the time-fixed switchover from a high volume flow to a lower volume flow and possibly again to an even lower volume flow has considerable advantages, but also has disadvantages.
  • the gradation or reduction over time can only be optimized for one product and, above all, only for one load state of the cooking appliance.
  • the volumetric flow is changed either too early or too late. This leads to the result that if switching was done too early, there was a quality problem with the food, and if switching was too late, there was a corresponding waste of energy.
  • the EP 2 468 101 A1 describes a method for operating a cooking appliance, a control or regulating device determining a period of time as a function of a cooking chamber temperature detected by means of a temperature sensor, after which a water volume flow is reduced.
  • the present invention is therefore based on the object of creating 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 for cooking in the "cooking/steaming" operating mode and a corresponding reduction in the Energy expenditure for generating steam is achieved in the cooking chamber.
  • the method according to the invention is characterized, among other things, by the fact that at the beginning of the cooking process in the "Steaming" operating mode, a predetermined water volume flow, which is dependent on the respective appliance type, is fed into the cooking chamber onto the fan wheel, and that the control or Control device determines a period of time after which the water volume flow is lowered or reduced.
  • the temperature is usually lower than the target temperature. This is also the case when the cooking appliance is preheated.
  • the hot air in the cooking chamber suddenly escapes during the loading process and the cold food also lowers the temperature in the cooking chamber.
  • the output of the heating device is known, it can be determined empirically through tests, but also theoretically, what degree of loading is present in the cooking chamber when the temperature rise is determined. More precisely, a heat capacity of the food to be cooked in the cooking chamber is determined, and since the food to be cooked usually consists mainly 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 to the setpoint more quickly than with a higher load.
  • the heat capacity of the food to be cooked can be determined from the increase, and therefore, if the type of food to be cooked is known, the quantity of food to be cooked can be determined.
  • the present invention thus includes an embodiment in which it is specified 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 as an example.
  • the table above shows how the load level is determined as a function of the temperature increase in the cooking chamber at the start of the cooking process.
  • the length of time is determined as a function of the load quantity in such a way that the change in temperature over time is determined over a certain period of time dT/dt in the cooking chamber. Knowing the degree of loading present, this determination can be established for specific cooking goods by means of appropriate cooking tests.
  • the load quantity can also be determined by how long it takes until the target temperature is reached again in the cooking chamber. With an almost empty cooking chamber, this may be achieved again in a few seconds after loading, whereas it can take several minutes with a full load.
  • the prerequisite is that the temperature sensor is placed in the cooking chamber near the food to be cooked, e.g. on the oven wall near the food to be cooked.
  • the present invention also includes the alternative solution that the period of time corresponds to the time that elapses after the cooking space has been loaded with food to be cooked until the target temperature of the cooking process is reached.
  • the agreement can then be determined and from there the water volume flow is reduced.
  • the water volume flow is not reduced in one stage or in one step, but in several steps.
  • the extent of the reduction in the case of small steps is correspondingly lower, with ideally a linear reduction in the water volume flow, at least in sections, being conceivable.
  • the type of food to be cooked or its physical condition can be determined on the basis of the recorded temperature profile and the result can be taken into account in the calculation of the duration for the reduction of the water volume flow. This is because there are considerable differences in the case of an item to be cooked at room temperature in contrast to a frozen item to be cooked.
  • the water volume flow is particularly greatly reduced. This is possible because when Defrosting the frozen food to be cooked releases a significant amount of water from the food itself.
  • the steps of reducing the water volume flow can be of different lengths and can be determined as a function of the measured cooking chamber temperature.
  • the extent of the reduction in the water volume flow is determined by the control or regulating device as a function of the temperature profile in the cooking chamber.
  • the extent of the reduction can advantageously be made less than in the case of a low load. Furthermore, it makes sense to switch over the volume flows depending on the type of cooking product. It is particularly advantageous if the device itself can recognize which product type it is. For example, in the case of deep-frozen foods, the volume flow can be reduced very early on, because the products bring water with them from the ice that has stuck to them. This adhering water protects the food from an initially dry oven atmosphere.
  • Deep-frozen cooked products have a characteristic temperature curve, which is determined by the fact that large quantities of product have a particularly strong temperature drop, which is very low for a considerable cooking time and only increases more quickly when the ice has melted. Physically, this is the effect of the enthalpy of fusion. With these products in particular, it is particularly advantageous to reduce the energy consumption of the heating device, since the heating output is required to heat the food to be cooked.
  • the present invention also includes a cooking appliance capable of and suitable for carrying out a method according to any one of claims 1 to 5.
  • the temperature sensor is advantageously arranged at a large distance from the heating device, preferably on the wall of the cooking chamber opposite the heating device, so that, contrary to the prior art, the disadvantageous effects of a neighboring heating device on the temperature sensor, which then essentially measures the temperature of the heating and does not record the temperature in the cooking chamber can be avoided. In this way, the actual temperature in the cooking chamber can be recorded.
  • control or regulating device records the time course of the temperature rise in the cooking chamber after loading and uses this to determine or determine the length of time until the water volume flow is reduced.
  • Fig. 1a is a temperature-time diagram 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 loading with frozen food to be cooked. It is preheated to 100°C and water is injected at a rate of 25 l/h before the food is placed in the cooking chamber.
  • the cooking chamber door is opened for the loading of food to be cooked, so that the temperature in the cooking chamber drops suddenly, as shown by curve section 12 .
  • frozen food to be cooked is introduced between t 1 and t 2 and the cooking chamber door is closed. Due to the frozen food to be cooked, the temperature according to curve segment 14 then continues to drop in the time period t 2 to t 3 despite further heating by the cooking appliance.
  • the temperature measurement in the cooking chamber establishes that there is no further drop in temperature and that the temperature begins to rise slowly due to the thawing process of the frozen food to be cooked, as 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 diagram is also shown that indicates the water volume flow V ⁇ in l/h over time t in minutes, with the time axes from Figures 1b and 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 when the frozen food to be cooked is introduced.
  • 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 the food to be cooked is frozen, the water volume flow V is significantly reduced according to the invention at time t 3 , in the example from 25 l/h to 15 l/h. This amount is continued until shortly after time t 5 , time t 6 , when the cooking chamber temperature has reached the setpoint temperature T set , after which the water volume flow V is further significantly reduced, in the example to 10 l/h.
  • the supply of water volume flow is interrupted at the end of the cooking process at time t END .
  • Figure 2a shows a temperature-time diagram with curves 1 and 2
  • Figure 2b also shows two curves 1 and 2 in a water volume flow-time diagram.
  • Curve 1 shows loading with a small amount of food to be cooked
  • curve 2 shows the temperature profile when loading a large amount of food to be cooked.
  • curve 2 of the water volume flow V ⁇ drops below curve 1 because the larger load further reduces the cooking chamber temperature.
  • FIG 2c an idealized curve of a substantially linear reduction in the amount of steam is shown.
  • the amount of food to be cooked is determined as described.
  • the amount of water supplied is reduced in small steps from the maximum to the minimum volume flow.
  • the essentially linear behavior minimizes the disruptive influences on the control of the cooking process, so that compared to curves 1 and 2 in Figure 2b substantially linear reduction profiles of curves 1 and 2 between t 3 and t 4 or t 5 and t 6 result.
  • the present invention has a simple input option, for example in a touch-sensitive field, so that the user can select frozen food.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)

Claims (8)

  1. Procédé pour faire fonctionner un appareil de cuisson se présentant sous forme d'un cuiseur à vapeur combiné, lequel comprend une chambre de cuisson, un dispositif de chauffage, au moins un ventilateur pour faire circuler l'atmosphère de chambre de cuisson présente dans la chambre de cuisson, au moins un capteur de température, un dispositif de commande ou de régulation et un dispositif pour l'introduction d'eau d'un flux volumique réglable, dans la chambre de cuisson, lequel est dirigé sur le ventilateur et est transformé en vapeur au moyen d'une fine division,
    dans lequel une durée est déterminée, en fonction de la quantité chargée, de façon telle qu'est déterminée la variation dans le temps de la température sur un intervalle de temps déterminé dT/dt, dans la chambre de cuisson,
    caractérisé en ce que,
    au moyen d'une possibilité d'introduction de données, une sélection produits congelés peut être effectuée par un utilisateur,
    dans lequel, dans le cas d'une sélection produits congelés non sélectionnée dans le mode de fonctionnement « cuisson/cuisson à la vapeur » au début du processus de cuisson, un flux volumique d'eau préfixé dépendant du type d'appareil chaque fois considéré est envoyé sur le rotor de ventilateur, dans la chambre de cuisson, et que, en fonction de la température de chambre de cuisson détectée au moyen du ou des capteurs de température, le dispositif de commande ou de régulation détermine la durée qui correspond à un temps qui s'écoule, après le chargement de la chambre de cuisson en produits à faire cuire, jusqu'à l'obtention de la température de consigne du processus de cuisson, et ensuite le flux volumique d'eau est abaissé ou réduit,
    tandis que, après introduction de la sélection produits congelés au début du processus de cuisson dans le mode de fonctionnement « cuisson/cuisson à la vapeur », un flux volumique d'eau préfixé dépendant du type d'appareil chaque fois considéré est envoyé sur le rotor de ventilateur, dans la chambre de cuisson,
    et que, en fonction de la température de chambre de cuisson détectée au moyen du capteur de température, le dispositif de commande ou de régulation détermine la durée qui correspond au temps pour lequel, après chargement de la chambre de cuisson en produits congelés, aucune autre baisse de la température n'a lieu dans la chambre de cuisson préchauffée, puis le flux volumique d'eau est plus fortement abaissé ou réduit vis-à-vis du processus de cuisson en cas de produits congelés non sélectionnés.
  2. Procédé suivant la revendication 1, caractérisé en ce que l'abaissement du flux volumique d'eau a lieu en plusieurs étapes.
  3. Procédé suivant la revendication 1 ou 2, caractérisé en ce que, après une ouverture de la porte de chambre de cuisson, le procédé suivant la revendication 1 ou 2 est répété, et à savoir avec les valeurs précédemment déterminées pour le flux volumique d'eau.
  4. Procédé suivant l'une des revendications 1 à 3, caractérisé en ce que les étapes de la réduction du flux volumique d'eau sont de longueurs différentes et sont déterminées en fonction de la température de chambre de cuisson mesurée.
  5. Procédé suivant l'une des revendications 1 à 4, caractérisé en ce que la valeur de la réduction du flux volumique d'eau en fonction de l'évolution de température dans la chambre de cuisson est établie au moyen du dispositif de commande ou de régulation.
  6. Appareil de cuisson se présentant sous forme d'un cuiseur à vapeur combiné, lequel comprend une chambre de cuisson, une porte de chambre de cuisson la fermant, un dispositif de chauffage, au moins un ventilateur pour faire circuler l'atmosphère de chambre de cuisson présente dans la chambre de cuisson, au moins un capteur de température, un dispositif de commande ou de régulation et un dispositif pour l'introduction d'eau d'un flux volumique réglable, dans la chambre de cuisson, lequel est dirigé sur le ventilateur et est transformé en vapeur au moyen d'une fine division,
    le dispositif de commande ou de régulation détectant l'évolution dans le temps de l'élévation de température dans la chambre de cuisson après chargement, et déterminant à partir de là la durée jusqu'à la réduction du flux volumique d'eau,
    caractérisé
    en ce qu'il est agencé pour mettre en œuvre un procédé suivant l'une des revendications 1 à 5,
    en ce qu'il comporte une possibilité d'introduction de données, par un utilisateur, pour une sélection produits congelés,
    dans lequel, dans le cas d'une sélection produits congelés non sélectionnée dans le mode de fonctionnement « cuisson/cuisson à la vapeur » au début du processus de cuisson, un flux volumique d'eau préfixé dépendant du type d'appareil chaque fois considéré est envoyé sur le rotor de ventilateur, dans la chambre de cuisson, et que, en fonction de la température de chambre de cuisson détectée au moyen du ou des capteurs de température, le dispositif de commande ou de régulation détermine la durée qui correspond à un temps qui s'écoule, après chargement de la chambre de cuisson en produits à faire cuire, jusqu'à l'obtention de la température de consigne du processus de cuisson, puis le dispositif de commande ou de régulation abaisse ou réduit le flux volumique d'eau,
    tandis que, après introduction de la sélection produits congelés, dans le mode de fonctionnement « cuisson/cuisson à la vapeur », le dispositif de commande ou de régulation réduit plus fortement le flux volumique d'eau vis-à-vis du processus de cuisson de produits non congelés, après que le dispositif de commande ou de régulation a déterminé l'instant à partir duquel n'a plus lieu aucune autre baisse de la température dans la chambre de cuisson préchauffée après chargement avec des produits congelés.
  7. Appareil suivant la revendication 6, caractérisé en ce que le capteur de température est disposé à grande distance du dispositif de chauffage, de préférence à l'endroit de la paroi de la chambre de cuisson située en face du dispositif de chauffage.
  8. Appareil suivant la revendication 6 ou 7, caractérisé en ce que, à partir de la comparaison entre température de chambre de cuisson actuelle et température de consigne du processus de cuisson, le dispositif de commande ou de régulation détermine quand une réduction du flux volumique d'eau a lieu et envoie un signal correspondant à une valve d'amenée d'eau.
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

Publications (2)

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

Family

ID=49354549

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13188601.2A Active 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

Country Status (1)

Country Link
EP (1) EP2860458B1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102018101467A1 (de) * 2018-01-23 2019-07-25 Rational Aktiengesellschaft Verfahren zum Betreiben eines Gargeräts sowie Gargerät
DE102020214636A1 (de) * 2020-11-20 2022-05-25 BSH Hausgeräte GmbH Haushaltsgargerät und Verfahren zum Betreiben desselben

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2098788A2 (fr) * 2008-03-03 2009-09-09 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant

Family Cites Families (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
ATE437340T1 (de) 2003-11-26 2009-08-15 Neubauer Kurt Mkn Maschf Gargerät mit wasserzufuhr
DE102008008020B4 (de) * 2008-02-07 2024-06-20 Rational Ag Verfahren zur Identifizierung von Fehler-Ereignissen in einem Gargerät mit zumindest einer Düse und Gargerät zur Durchführung eines solchen Verfahrens
DE602008003314D1 (de) * 2008-05-23 2010-12-16 Electrolux Home Prod Corp Automatik-Backofen mit Dampferzeugungssystem
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
EP2468101B1 (fr) * 2010-12-23 2019-04-17 Miele & Cie. KG Procédé d'utilisation d'un appareil de cuisson et un appareil de cuisson
US11168894B2 (en) * 2011-05-20 2021-11-09 Premark Feg L.L.C. Combination cooking oven with operator friendly humidity control

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2098788A2 (fr) * 2008-03-03 2009-09-09 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant

Also Published As

Publication number Publication date
EP2860458A1 (fr) 2015-04-15

Similar Documents

Publication Publication Date Title
EP0981278B1 (fr) Dispositif et procede de cuisson au four
EP2653788A1 (fr) Appareil de cuisson combiné
EP2469173A2 (fr) Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
EP2154435A2 (fr) Appareil de cuisson et procédé destiné à la surveillance d'un processus de cuisson
EP0719885A1 (fr) Procédé pour commander le séchage dans les sèche-linge domestiques
EP3255204B1 (fr) Procédé de détermination de l'humidité résiduelle dans un séchoir à condensation et séchoir à condensation adapté
DE102015225581A1 (de) Verfahren zum Betreiben eines gewerblichen Gargeräts
EP2662630B1 (fr) Procédé destiné à la préparation d'un produit de cuisson et appareil de cuisson
EP2390587B1 (fr) Appareil de cuisson doté d'une fonction de production de vapeur
DE102006043933A1 (de) Verfahren zur Regelung des Abluftvolumenstromes aus einem Garraum eines Backofens
EP1619443B1 (fr) Appareil de cuisson avec ventilation réglable
EP2860458B1 (fr) 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
CH705766A2 (de) Backofen mit klimagesteuerter Temperaturbegrenzung.
EP3809116B1 (fr) Chambre d'essai et procédé de conditionnement de l'air
WO1999033347A1 (fr) Procede et dispositif de cuisson au four
DE202013104697U1 (de) Wäschebehandlungsvorrichtung mit Wärmepumpe
EP2461107A1 (fr) Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson
EP3437477B1 (fr) Appareil de cuisson et méthode d'utilisation d'un appareil de cuisson
WO2009015651A1 (fr) Procédé pour la conduite économe en énergie d'un processus de traitement d'aliments ou d'un processus de nettoyage d'une chambre de traitement et appareil de cuisson correspondant
EP2662631A1 (fr) Procédé destiné à la cuisson dýun produit de cuisson et appareil de cuisson
EP2445311B1 (fr) Appareil de cuisson combiné
EP4269683A1 (fr) Procédé de détermination de l'humidité résiduelle dans un séchoir à pompe à chaleur et séchoir à pompe à chaleur adapté à ce procédé
EP2570732B1 (fr) Procédé de cuisson d'un produit alimentaire dans un appareil de cuisson
EP3526530B1 (fr) Appareil de froid doté d'une fonction de déshydratation et procédé pour faire fonctionner cet appareil
DE102005035564A1 (de) Verfahren und Vorrichtung zur Steuerung eines Haushaltsbackofens

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20131014

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

R17P Request for examination filed (corrected)

Effective date: 20151014

RBV Designated contracting states (corrected)

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

17Q First examination report despatched

Effective date: 20160906

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20210916

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 1470756

Country of ref document: AT

Kind code of ref document: T

Effective date: 20220315

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

Free format text: LANGUAGE OF EP DOCUMENT: GERMAN

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 502013016077

Country of ref document: DE

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG9D

REG Reference to a national code

Ref country code: NL

Ref legal event code: MP

Effective date: 20220223

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220623

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220523

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: ES

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220523

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220524

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220623

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 502013016077

Country of ref document: DE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed

Effective date: 20221124

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20221031

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20221014

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221014

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221031

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221031

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221031

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221014

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221014

REG Reference to a national code

Ref country code: AT

Ref legal event code: MM01

Ref document number: 1470756

Country of ref document: AT

Kind code of ref document: T

Effective date: 20221014

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20221014

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20231024

Year of fee payment: 11

Ref country code: DE

Payment date: 20231026

Year of fee payment: 11

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20131014

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220223