EP2908601B1 - Automatisches Kochgerät und Verfahren zur automatischen Steuerung des Kochvorgangs - Google Patents

Automatisches Kochgerät und Verfahren zur automatischen Steuerung des Kochvorgangs Download PDF

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Publication number
EP2908601B1
EP2908601B1 EP14460004.6A EP14460004A EP2908601B1 EP 2908601 B1 EP2908601 B1 EP 2908601B1 EP 14460004 A EP14460004 A EP 14460004A EP 2908601 B1 EP2908601 B1 EP 2908601B1
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EP
European Patent Office
Prior art keywords
cooking
cooking appliance
oven
appliance according
acoustic
Prior art date
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Not-in-force
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EP14460004.6A
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English (en)
French (fr)
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EP2908601A1 (de
Inventor
Pawel Kozbial
Piotr Gebik
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Przedsiebiorstwo Produkcyjno Uslugowo- Handlowe GECO Spolka z oo
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Przedsiebiorstwo Produkcyjno Uslugowo- Handlowe GECO Spolka z oo
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Application filed by Przedsiebiorstwo Produkcyjno Uslugowo- Handlowe GECO Spolka z oo filed Critical Przedsiebiorstwo Produkcyjno Uslugowo- Handlowe GECO Spolka z oo
Priority to PL14460004T priority Critical patent/PL2908601T3/pl
Priority to DK14460004.6T priority patent/DK2908601T3/da
Priority to EP14460004.6A priority patent/EP2908601B1/de
Publication of EP2908601A1 publication Critical patent/EP2908601A1/de
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • 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
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0263—Ovens
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0266—Cooktops

Definitions

  • the subject of the invention is an automated cooking appliance with automated control of the cooking process.
  • the invention refers to a cooking plate (gas, electric, halogen, ceramic, or induction plate), optionally combined with an oven, either separate or integral with the cooking plate in common housing.
  • European patent applications EP2600690 A2 and EP2600691 A2 disclose a cooking hob.
  • the device has a cooking plate provided with a free installation position for heating a pot. Position of a movable heating unit is adjusted to random position of the pot on the plate.
  • a control unit receives a signal from an installation measurement unit to initiate determination of the installation position.
  • the measurement unit comprises installation sensors, i.e. vibration sensors or accelerometers, placed under the hob and communicating with the plate.
  • the control unit roughly determines the installation position based on spacing parameters i.e. signal propagation times.
  • These signals propagate from the pot to one, two or three vibrations sensors.
  • these are mounted, respectively, at one corner or two adjacent corners of the plate.
  • the additional third sensor is mounted in the middle of the opposite side of the plate.
  • the heating unit is integrally formed with a position measurement unit.
  • JP2012084531 A discloses an induction heating cooker that includes a plurality of heating coils which are substantially uniformly distributed below a top plate. When one or more heated objects are mounted on the top plate, their positions are mapped relative to the coils with use of a web of sensors mounted beneath the plate. An output of at least one heating coil that is not fully covered by heated object is terminated or reduced when induction heating is performed.
  • JP2011171207 A (Fujinami T., Sadahira T. , JP / PANASONIC CORP., 08.12.2011) describes a heating cooker that comprises a top plate, a plurality of heating units, a heating controller for controlling heating power of the heating unit, a plurality of vibration detectors for detecting vibration of the top plate, and a device controller, which is connected to the heating controller and the vibration detectors, and controls the entire device.
  • the vibration detector detects vibrations of the top plate
  • the device controller determines which of the heating units generates vibrations from a phase difference of plurality of vibration waveforms detected by the vibration detector. Heating power of the heating unit is changed by the heating controller accordingly.
  • JP2011124116 A (Yamada S. et al. , JP / PANASONIC CORP., 23.06.2011) which discloses the electromagnetic cooker that includes a position determining means that compare a placement position and heating position of the cooking vessel.
  • a position sensor detects the placing position so that heating can be performed most efficiently.
  • a notification control means notify that the cooking vessel can be placed at a position where heating can be most efficient, by making a top plate vibrate, so that the positional relation of the cooking vessel and the heating device is determined.
  • the induction heating cooker which detects existence of a heated object and a shape (outline) of its bottom is disclosed in Japanese patent document JP2010080187 A (Imai S. et al. , JP / PANASONIC CORP., 08.04.2010).
  • the induction heating cooker includes a heating coil for performing induction heating, a heating control means controlling supply of high frequency current to the heating coil, a plate arranged on the heating coil, the heated object subjected to induction-heating by mounting on the plate, and a vibration sensor at a lower part of the plate.
  • the existence and shape of the heated object can be determined on the basis of the information transmitted from the vibration sensor, however the procedure is not disclosed in this document.
  • a system includes a sensor to detect a weight of a cooking vessel and a receiver to receive from the cooking vessel a memory-stored property of the cooking vessel, and a processing unit which determines a weight of the food and a predicted cooking time.
  • the system includes a projected user interface and a proximity sensor.
  • An apparatus may include an image sensor to capture a reference image and current images of a surface. A location of a cell on the surface may be determined from the images.
  • the motion sensor in the lid handle may be an acceleration sensor that senses linear acceleration along one or more axes of the sensor, to detect movement of the vessel cover relative to the vessel and the stove, i.e. to detect a change of its position.
  • an international patent application WO2014001097 A1 (Bauer H.J. et al. , DE / BSH BOSCH SIEMENS HAUSGERAETE, ROBERT BOSCH GMBH, 03.01.2014) discloses the cooking device equipped with a cooking chamber and at least one sensor for detecting at least one property of the cooking chamber. At least one sensor is a lambda sensor, which can protrude into the cooking chamber. In this case determination of the state inside the cooking chamber is based on chemical properties of gases.
  • a micro acceleration transducer chip detects a vibration signal transmitted by a boiler body to a ceramic glass plate.
  • the electromagnetic oven monitors the vibration of the ceramic glass plate through the micro acceleration transducer in real time. In case the current vibration acceleration exceeds a preset threshold value, the judgment of boiling state can be made. Otherwise, the judgment of non-boiling state is selected.
  • a first time meter is started to record the heating time, and when the heating time reaches a preset heating time value, the main power source is switched off, the electromagnetic oven stops heating temporarily, and a second time meter is started to record the heating suspension time.
  • the heating suspension time achieves a preset suspension time value, the main power source of the electromagnetic oven is restarted to heat the boiler body.
  • Japanese patent document JP2011247526 A (PANASONIC CORP., 08.12.2011) describes the cooker including: a top plate forming the outer shell, a heater for heating a cooking container, a heating controller for controlling the heating power of the heater, a temperature detector for detecting temperatures of the cooking container, a vibration sensor for detecting vibrations of the top plate, and a cooking container identifier for identifying vibration characteristics of the cooking container based on the detected values by the temperature detector and the vibration sensor.
  • the cooker is configured so that the control contents of the heating controller vary according to the detected results by the cooking container identifier, which allows ways to detect boiling to switch according to the characteristics of the cooking container.
  • An induction cooker comprises an upper cover, a panel and a circuit control board, wherein the panel is arranged on the upper surface of the upper cover.
  • the upper cover is also provided with a water vibrating sensor which comprises a shell, an inner cover, a piezoelectric ceramic piece and a conductive column.
  • the piezoelectric ceramic piece is provided with an electric connecting wire which is communicated with the circuit control board.
  • a heating cooker has a top plate for placing the pan with prepared food, a heating means for heating the pan through the top plate, a vibration sensor detecting the pan vibrations, connected to a smoothing circuit, and a processor determining whether the output of the vibration sensor is related to disturbance other than vibration of the pan caused by heating when the output value of the vibration sensor exceeds the preset threshold, and determines the boiling of the food by comparing the output value of the vibration sensor with preset values.
  • the acoustic sensing system includes at least one acoustic sensor positioned on or in the cooking appliance to detect acoustic emissions in one or more specific ranges of frequencies that are characteristic of emissions resulting from the heating and boiling of liquids in a variety of cooking utensils or vessels. Acoustic signals are filtered by a band-pass filter, and a power spectrum is calculated to determine current state of boiling in the cooking vessel on a basis of the signal peak energy at pre-determined frequencies.
  • German patent application DE10058671 A1 discloses a cooking vessel on a ceramic plate over a heating element which has a restricted outlet for the steam having a supersonic whistle sensed by a microphone connected to the receiving unit whose output is fed to a control unit controlling the heating element.
  • JP20092250444 A the sound generated by a spark in a microwave oven is detected by a microphone mounted on the wall of the cooking chamber. Signal processing is performed while switching filters by a signal processing means having a group of filters of various characteristics. Determination of the spark and the control of the motion of a magnetron are performed by a microcomputer as a spark determining means.
  • the sensor device has a connection alternative for an acoustic sensor which is a microphone to detect noise of a household appliance.
  • An evaluation unit is provided, which is arranged in such a manner that the noise is recognized and produces an output signal that is dependent on the noise for a household appliance.
  • Proposed invention is a step forward in automated control of the cooking process and it offers the technical means for detection, extraction and evaluation of information that is contained in mechanical and/or acoustical noise generated during the cooking process.
  • This invention enables to make use of both quasi-random noise accompanying cooking as well as vibration effects that occur during placing or removing the pot from the cooking plate.
  • the vibrations and noise can be treated as deterministic or indeterministic signals, therefore various analytical approaches can be applied.
  • an automated cooking appliance comprises at least one heating device, e.g. a gas, electric, ceramic, halogen or induction heater, and at least one sensor of mechanical or acoustic vibrations.
  • the core of the invention is in that this at least one sensor of mechanical or acoustic vibrations is a 3-axis accelerometer, capable to detect vibrations in three dimensions and to convert them into the electric signals, either analogue or digital.
  • Vibrations of the cooking plate are very complex physical 3D (3-dimensional) phenomena. Spatial (3D) distribution of the vibration modes carries much more information than even simple multiplication of the number of 1 D modes by 3, i.e. by the number of dimensions (coordinates). In some cases the modes of vibrations transverse to the cooking plate are predominant. The example is placing of a pot or falling of a drop of water on the plate. In other cases longitudinal modes, i.e. vibrations in a plane of the cooking plate (i.e. in directions parallel to the cooking plate) are stronger.
  • the example is interaction of the bottom of the cooking vessel with the cooking plate when the temperature increases and the materials expand, or opposite, when the temperature decreases and the materials shrink. Such interactions depend strongly on the kind of the cooking appliance. For example expansion of the vessel bottom follows that of the glass in ceramic plates with electric heaters, while in induction heaters this is expansion of the glass that follows that of the vessel bottom.
  • a series of 4D vectors comprises all vibration/acoustic modes.
  • This 4D vector can be projected on selected directions, not necessarily vertical or horizontal, and time-dependent waveforms characteristic for these directions can be calculated.
  • the waveforms assigned to the same process e.g. boiling of water
  • realised on different heaters can be similar provided they are calculated from the 4D vector projected on different directions.
  • the above analysis shows the power of control of the cooking process, provided that at least one 3-axis accelerometer is applied in the cooking appliance.
  • Directional analysis of spatial noises and vibrations of the cooking plate enables to define position of the noise source and characterize the phases of the cooking process.
  • the 3D waveforms characteristic for given kind of the cooking appliance can be extracted and stored in the cooking appliance memory.
  • a library of such waveforms makes possible to control the cooking process much more precisely than when the state-of-the-art 1 D accelerometers are used.
  • the 3-axis accelerometer can be mounted under the hob as in the examples presented above, or on the side wall, ceiling, bottom, or the door of an oven, the microwave oven included.
  • the cooking appliance comprises a cooking plate, and at least one heating device mounted beneath the cooking plate. At least one sensor of mechanical or acoustic vibrations is mounted on the corner of the bottom side of the cooking plate, in physical contact with the cooking plate.
  • the cooking appliance contains two sensors of mechanical or acoustic vibrations mounted diagonally on two opposite corners of the cooking plate. Accuracy of calculations can be increased with data harvested from two instead of one sensors. Diagonal placing of the sensors minimizes the measuring errors. Besides, in most common cooking plates with four heaters, diagonal positioning of the sensors divides the plate on two symmetric zones, therefore accuracy of control of the cooking process can be the same for each heater.
  • the cooking appliance contains three or four sensors of mechanical or acoustic vibrations mounted on three or four corners of the cooking plate, respectively.
  • all sensors of mechanical or acoustic vibrations in the cooking appliance are the 3-axis accelerometers.
  • combination of only one 3-axis accelerometer with 1 D accelerometers can be a cheaper but still reasonably accurate solution in some applications.
  • the invented cooking appliance comprises an oven with side walls, ceiling wall, bottom wall and door, wherein the oven is provided with at least one heating device.
  • Another embodiment of the cooking appliance with automated control of the cooking process is proposed, where identification of the controlled heater mounted beneath the cooking plate in a case when more than one heating device is switched-on is based on selective switching-off of the heating devices for a short period of time that is not disturbing the food processing, with simultaneous analysis of the signals registered by the sensors of mechanical or acoustic vibrations.
  • the heaters are automatically switched on and off in regular intervals, according to the power pre-set manually, to control the temperature inside the cooking vessel.
  • What is proposed in this invention is to introduce fully controllable switching-on/off routines combined with simultaneous analysis of vibration/acoustic signals to fully control a number of parallel (i.e. simultaneous) cooking processes.
  • the heaters can be selectively switched-off by the controller for about 0.1-1 s.
  • a "heating gap" as short as 0.5 s is usually long enough to detect a change of the 3D vector. For more precise characterisation of particular cooking processes longer breaks in heating are required, lasting about 1-3 seconds.
  • Overall process of cooking effectively remains undisturbed, because after ending the heating gap the controller increases or maximizes power supplied to the heater for about 1-4 seconds and then returns to the power selected either manually by the user or automatically by the controller.
  • Selective switching-off can be applied to various numbers of heaters at given moment of time. For example if cooking process on given heater is analyzed, all other heaters can be switched-off simultaneously for a moment. According to another solution, the heaters are switched-off in a sequence.
  • the cooking process is quasi-deterministic, so its phase at given moment of time can be determined from temporal evolution of the 3D vector of the vibration/acoustic signal and/or from temporal evolution of the waveforms extracted from the 3D vector analysed in time domain. Duration of samples determining instantaneous 3D vectors depends on particular routine and may vary from about 1 ms to 100 ms (about 10 Hz to 1 kHz sampling frequency).
  • At least one sensor of mechanical or acoustic vibrations is a microphone, capable to detect audible sounds and/or ultrasounds, and to convert them into the electric signals, either analogue or digital.
  • At least one microphone can be placed on the side wall, or ceiling wall, or bottom wall of the oven. This simple solution can be applied to the cooking appliances where the temperature of the oven casing is moderate, e.g. in microwave ovens.
  • direct exposure of the sensor to the heat from the oven is avoided, because the at least one microphone is connected acoustically with the interior of the oven by an acoustic channel, and separated from the oven casing.
  • This acoustic channel is leading to the side wall, or ceiling wall, or bottom wall of the oven. Geometry of the channel is adjusted to acoustic characteristics of particular oven.
  • the channel or a part of it can be a solid or can be filled with a thermal insulator that is neutral to the sounds, e.g. soft mineral wool or aerogel.
  • the 3-axis accelerometer can be used to analyse vibrations and noises related to the oven door.
  • the door can be slightly or fully opened, closed or touched, e.g. by a child. Any of such events produces characteristic vibrations.
  • the door with multiple (two, three or even more) glass panels is ventilated which generates noises specific to the conditions inside the oven. Therefore it is recommended to mount the 3-axis accelerometer in a vicinity of the oven door or directly on the door of the cooking appliance, to detect vibrations and transform them into usable signals.
  • Digital filtering of the 3D signals (i.e. of the 4D vectors) transmitted by the sensors is realised by the processing unit and the filtered signals are compared with the waveforms stored in the memory.
  • Digital filtering can include projecting the 4D vector on selected spatial directions, as was described above. Other procedures like transformation from time to frequency domain by e.g. the Fourier transform are optionally included in digital filtering as well.
  • the cooking appliance is very often a set of the cooking plate and the oven which are adjusted to building-up in a dedicated kitchen furniture.
  • the cooking plate and the oven are build in a common housing.
  • the natural environment of proposed cooking appliance is a kitchen in an apartment or in a house, however industrial use of the invention in a food factory, a restaurant or the like is strongly recommended.
  • the cooking appliance can be automatically or manually controlled, depending on preset programme (routine) executed by the controller.
  • the automated cooking appliance comprises at least one heating device and at least one sensor of mechanical or acoustic vibrations.
  • This sensor (1) of mechanical or acoustic vibrations is a 3-axis accelerometer (1A), capable to detect vibrations in three dimensions and to convert them into the electric signals, either analogue or digital.
  • the cooking appliance comprises a cooking plate (2), and at least one heating device (3) is mounted beneath the cooking plate.
  • the sensor (1, 1A) of mechanical or acoustic vibrations is mounted on the corner of the bottom side of the cooking plate, in physical contact with the cooking plate, about 3-4 cm from the edges of the plate.
  • sensors (1) of mechanical or acoustic vibrations are the 3-axis accelerometers (1A).
  • At least one sensor (1) of mechanical or acoustic vibrations is a microphone (1 M), capable to detect audible sounds and/or ultrasounds and to convert them into the electric signals, either analogue or digital.
  • the cooking appliance comprises an oven (4) with the side walls (4S), ceiling wall (4C), bottom wall (4B) and the door (4D), wherein the oven is provided with at least one heating device.
  • At least one microphone (1 M) is placed on the side wall, or ceiling wall, or bottom wall of the oven.
  • this microphone (1 M) is connected acoustically with the interior of the oven by an acoustic channel (5), and separated from the oven walls.
  • the acoustic channel is leading to the side wall, or ceiling wall, or bottom wall of the oven. This channel can be shaped from a peace of metal acting as a waveguide for acoustic waves.
  • the accelerometer (1A) is mounted in a vicinity of the oven door or directly on the door.
  • All sensors (1, 1A, 1M) of mechanical or acoustic vibrations are connected through the analogue or digital filters (6) to the processing unit (7) provided with the memory (8), and the output of the processing unit is connected to the control unit (9) of the cooking appliance.
  • Digital filtering is realised by the processing unit (7) and the filtered signals are compared with the waveforms stored in the memory (8).
  • the cooking plate (2) and the oven (4) are adjusted to building-up in a dedicated kitchen furniture.
  • the cooking plate (2) and the oven (4) are build in a common free-standing housing.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)

Claims (15)

  1. Automatischer Herd bestehend aus mindestens einem Heizgerät und mindestens einem Sensor für mechanische oder akustische Vibration, dadurch gekennzeichnet dass mindestens ein Sensor (1) für mechanische oder akustische Vibration als dreidimensionaler (3D) Beschleunigungsmesser ausgeführt ist, der Vibrationen in drei Dimensionen erkennen und sie in elektrische analoge oder digitale Signale umwandeln kann.
  2. Herd nach Anspruch 1, dadurch gekennzeichnet, dass er ein Kochfeld (2) aufweist und dass mindestens ein Heizgerät (3) oberhalb des Heizfelds angebracht ist und mindestens ein Sensor (1, 1A) der mechanischen oder akustischen Vibrationen in der Ecke des Kochfeldbodens mit physikalischem Kontakt zum Kochfeld angebracht ist.
  3. Herd nach Anspruch 2, dadurch gekennzeichnet, dass er über zwei Sensoren (1, 1A) für mechanische oder akustische Vibrationen verfügt, welche diagonal an zwei gegenüberliegenden Ecken des Kochfelds angeordnet sind.
  4. Herd nach Anspruch 2, dadurch gekennzeichnet, dass er über drei oder vier Sensoren (1, 1A) für mechanische oder akustische Vibrationen verfügt, welche an drei oder vier Ecken des Kochfelds angeordnet sind.
  5. Herd nach Ansprüchen 1, 2, 3 oder 4, dadurch gekennzeichnet, dass alle Sensoren (1) der mechanischen oder akustischen Vibrationen als dreidimensionale Beschleunigungsmesser (1A) ausgeführt sind.
  6. Herd nach einem der oben genannten Ansprüche, dadurch gekennzeichnet, dass mindestens ein Sensor (1) der mechanischen oder akustischen Vibrationen als Mikrofon (1M) ausgeführt ist, das hörbare Töne und/oder Ultraschall übertragen und sie in elektrische analoge oder digitale Signale umwandeln kann.
  7. Herd nach einem der oben genannten Ansprüche, dadurch gekennzeichnet, dass er einen Ofen (4) aufweist, der über vier Seitenwände (4S), eine Decke (4C), einen Boden (4B) und eine Tür (4D) verfügt, wobei der Ofen mit mindestens einem Heizgerät ausgerüstet ist.
  8. Herd nach Anspruch 7, dadurch gekennzeichnet, dass mindestens ein Mikrofon (1M) an der Seitenwand, Decke oder am Boden des Ofens angebracht ist.
  9. Herd nach Anspruch 7, dadurch gekennzeichnet, dass mindestens ein Mikrofon (1M) mit dem Innenraum des Ofens über akustischen Kanal (5) verbunden und vom Ofen getrennt ist, wobei der akustische Kanal zur Seitenwand oder Decke oder Boden des Ofens führt.
  10. Herd nach Anspruch 7, 8 oder 9, dadurch gekennzeichnet, dass in der Nähe der Ofentür oder direkt an der Ofentür der Beschleunigungsmesser (1A) montiert ist.
  11. Herd nach einem der oben genannten Ansprüche, dadurch gekennzeichnet, dass alle Sensoren (1, 1A, 1M) für mechanische oder akustische Vibrationen über mindestens ein analoges oder digitales Filter (6) mit der Verarbeitungseinheit (7) miteinander verbunden sind, wobei der Ausgang der Verarbeitungseinheit mit der Steuerung (9) des Herds verbunden ist.
  12. Herd nach einem der oben genannten Ansprüche, dadurch gekennzeichnet, dass die Verarbeitungseinheit (7) die Signale digital filtriert und die gefilterten Signale mit der Form der im Speicher abgelegten Wellen verglichen werden.
  13. Herd nach einem der oben genannten Ansprüche 1 bis 12, dadurch gekennzeichnet, dass das Kochfeld (2) und der Ofen (4) zum Einbau in ein geeignetes Möbelstück geeignet sind oder das Kochfeld (2) und der Ofen (4) in ein freistehendes Gehäuse eingebaut sind.
  14. Verfahren für automatische Kontrolle des Kochprozesses, dadurch gekennzeichnet, dass die Identifikation des gesteuerten unterhalb des Kochfelds befindlichen Heizkörpers bei eingeschalteten mehreren Heizgeräten über selektives Aus- und Einschalten der Heizgeräte für kurze Dauer erfolgt, sodass die Verarbeitung der Lebensmittel nicht gestört wird, bei gleichzeitiger Analyse der Signale, welche durch die Sensoren für mechanische und/oder akustische erfasst werden.
  15. Verfahren nach Anspruch 14, dadurch gekennzeichnet, dass die Koch-Prozessstufe durch die periodische Evolution des 3D-Vektors der Vibrationen/des akustischen Signals und/oder der periodischen Evolution der Form der Wellen, die sich aus dem 3D-Vektor ergeben und in der Zeitdomäne betrachtet werden, bestimmt ist.
EP14460004.6A 2014-02-17 2014-02-17 Automatisches Kochgerät und Verfahren zur automatischen Steuerung des Kochvorgangs Not-in-force EP2908601B1 (de)

Priority Applications (3)

Application Number Priority Date Filing Date Title
PL14460004T PL2908601T3 (pl) 2014-02-17 2014-02-17 Zautomatyzowane urządzenie do gotowania oraz sposób automatycznego sterowania procesem gotowania
DK14460004.6T DK2908601T3 (da) 2014-02-17 2014-02-17 Automatisk køkkenudstyr og metoden til automatisk styring af kogeprocessen
EP14460004.6A EP2908601B1 (de) 2014-02-17 2014-02-17 Automatisches Kochgerät und Verfahren zur automatischen Steuerung des Kochvorgangs

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EP14460004.6A EP2908601B1 (de) 2014-02-17 2014-02-17 Automatisches Kochgerät und Verfahren zur automatischen Steuerung des Kochvorgangs

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EP2908601A1 EP2908601A1 (de) 2015-08-19
EP2908601B1 true EP2908601B1 (de) 2016-11-30

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EP14460004.6A Not-in-force EP2908601B1 (de) 2014-02-17 2014-02-17 Automatisches Kochgerät und Verfahren zur automatischen Steuerung des Kochvorgangs

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DK (1) DK2908601T3 (de)
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US10520199B2 (en) 2017-03-08 2019-12-31 Louis S. Polster Methods and systems for heat treating a food product

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DE102017223674A1 (de) * 2017-12-22 2019-06-27 BSH Hausgeräte GmbH Gargerät und Verfahren zum Betreiben desselben
EP4080121A4 (de) * 2019-12-19 2024-02-14 LG Electronics, Inc. Haushaltsgerät mit sichtfenster
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