EP2910856B1 - Method for operating a cooking device and cooking device - Google Patents

Description

The present invention relates to a method for operating a cooking device and a cooking device for carrying out such a method.

In industrial kitchens, it is common practice to cook a large number of items to be cooked, some of which are different, at least at times at the same time in the cooking space of a cooking appliance. Since, in particular, a cooking device for applying hot air and / or steam to food can only be set in one of its 3 operating modes at a time, the number of food that can be cooked at the same time in these cooking devices is fundamentally limited.

• einem Heißluftbetrieb, in dem Gargut mit Heißluft beaufschlagt wird,
• einem Dampfbetrieb, in dem Gargut mit Dampf beaufschlagt wird,
• einem Mikrowellenbetrieb, in dem Gargut mit Mikrowellen beaufschlagt wird,
• einem Kontakthitzebetrieb, in dem Gargut mit trockener Kontakthitze beaufschlagt wird,
• einem Kochbetrieb, in dem Gargut in einer Flüssigkeit gekocht wird, und/oder
• einem Frittierbetrieb, in dem Gargut in einem Frittiermittel frittiert wird,

die unterschiedlich kombinierbar sind. Häufig kommen dabei folgende Kombinationsbetriebe zum Einsatz:

• ein erster Kombinationsbetrieb, in dem Gargut mit Heißluft, Dampf und/oder Mikrowellen beaufschlagt wird,
• ein zweiter Kombinationsbetrieb, in dem Gargut mit trockener Kontakthitze und/oder Mikrowellen beaufschlagt wird,
• ein dritter Kombinationsbetrieb, in dem Gargut in einer Flüssigkeit gekocht und/oder mit Mikrowellen beaufschlagt wird, und/oder
• ein vierter Kombinationsbetrieb, in dem Gargut in einem Frittiermittel frittiert und/oder mit Mikrowellen beaufschlagt wird.

A distinction is usually made between operating modes

• a hot air mode in which the food is exposed to hot air,
• a steam mode in which the food is subjected to steam,
• a microwave operation in which the food is exposed to microwaves,
• a contact heat mode in which the food is exposed to dry contact heat,
• a cooking mode in which food is cooked in a liquid, and / or
• a deep-frying operation in which food is deep-fried in a deep-frying agent,

which can be combined in different ways. The following combination companies are often used:

• a first combination mode in which the food is exposed to hot air, steam and / or microwaves,
• a second combined operation, in which the food is exposed to dry contact heat and / or microwaves,
• a third combination operation, in which the food is cooked in a liquid and / or exposed to microwaves, and / or
• a fourth combination operation in which the food to be cooked is deep-fried in a deep-frying agent and / or microwaves are applied.

So far, a mixed climate has been determined for two different items to be cooked in one cooking space at the same time, depending on the cooking space climate settings that are characteristic of each item to be cooked. The operating mode of the cooking appliance was not changed. For example, in the DE 10 2011 051 060 A1 describes that different foodstuffs, which are to be cooked in a cooking space at the same temperature and flow speed but with different relative humidity levels, are exposed to hot air and / or steam in the foodstuffs, i.e. the operating mode in the form of a first combination mode (without microwaves ) it is established, the optimal humidity for the simultaneous cooking of the food, taking into account the target values of the relative humidity of the individual cooking goods and the associated tolerance ranges, is determined by first determining an average value over all target values and then checking whether the determined average value is determined lies within the tolerance ranges of all foodstuffs to be cooked.

In the DE 10 2011 056 837 A1 it is described that when a correlation of different climatic parameters and possibly a cooking time with one another is taken into account, the number of different foodstuffs that can be cooked at the same time in a cooking chamber with a certain climate can be increased without loss of cooking quality.

Taking into account the correlation of variables characteristic of cooking, in particular including cooking space climate variables, when a deviation from a specified cooking process occurs due to, for example, a disruption in the form of the opening of a cooking space door, according to the not previously published DE 10 2013 106 706 a compensation is carried out in which setpoints are adapted to actual values. The cooking chamber climate variables are preferably the cooking chamber temperature, the humidity and the fan speed, which are not only correlated with one another, but also with the cooking time and the degree of cooking, in particular determined by the core temperature. The correlation between the temperature in the oven and the cooking time should be taken into account in particular by the fact that the cooking time can be selected as a prioritization parameter, that is to say that said compensation is carried out as quickly as possible in the event of a fault. The core temperature can be taken into account in that at the end of the cooking process, regardless of the disturbance, a setpoint of the same is reached. The prioritization parameter can be determined not only by a cooking time, but alternatively or cumulatively by resource consumption, in particular energy consumption, water consumption and / or cleaning agent consumption, contamination, smoke generation, cooking quality and / or weight and / or caliber of the food.

From the DE 10 2010 037 796 A1 It is known that after entering at least the type of at least partially pre-cooked, different items to be cooked, which are to be finished together for serving a dish, preferably on a plate, a suggestion for a climate and time setting of the cooking device for the corresponding finishing process is automatically output becomes.

The EP 2 469 173 A2 discloses the control of a cooking process as a function of the specific heat input into the food to be cooked. A cooking process should be ended when the heat flow integral has reached a predetermined value.

The determination of an optimal time sequence of one after the other and / or at least partially parallel processes can be carried out while optimizing the cooking quality, the energy consumption, the duration or a weight loss in the sense of EP 1 989 978 A1 be performed. The C-value of each item to be cooked is taken into account.

A representation of cooking programs, preferably determined by cooking modes, cooking processes, cooking parameters and / or food, via program representatives in the form of virtual receipts, for example in an at least two-dimensional area in the form of a virtual receipt board with either a time axis and at least one position axis or at least two position axes , on a display device to simplify the operability of a cooking appliance is from the EP 2 211 116 A1 known. Since the usual receipts in digitized form are mostly used in restaurants, there is no need to re-learn one Kitchen staff take place, and transmission errors are reduced in that a request of a restaurant guest can be displayed on a display device in a kitchen of the restaurant via a virtual receipt and can also be processed immediately. A temporal arrangement of virtual receipts on the virtual receipt board by storing the receipts along a timeline and a spatial assignment of the virtual receipts to cooking zones by storing the receipts along position axes visualizes a functional sequence for a cooking device, with each virtual receipt having a code name and / or a having graphical representation for a program.

In principle, it is also possible to carry out different operating modes in one cooking appliance, provided that the cooking space of the cooking appliance has separating devices such as those for crucibles from the DE 10 2012 007 216 A1 or for ovens from the DE 10 2008 014 590 A1 are known, is divided into cooking zones. In order to be able to implement different cooking space climate sizes in the cooking zones, in particular different heating outputs of the food treatment device, individually controllable cooking goods treatment devices must be assigned to the cooking zones. This leads to a complex structure.

The object of the invention is to provide a method for operating a cooking device, by means of which the utilization of the cooking device is increased by mixed loading, specifically with a simple construction of the cooking device.

According to the invention, this object is achieved by the features of claim 1.

Claims 2 to 13 describe preferred methods according to the invention. Virtual tokens can be displayed as representatives, which can preferably be stored along a time axis and / or at least one position axis to visualize a function plan of the cooking device, in particular automatically or by an operator.

The prioritization parameter can be determined by the virtual receipt, which is first deposited by an operator along a time axis and / or at least one position axis.

Finally, the invention also provides a cooking appliance with a cooking chamber having a plurality of cooking zones, at least two cooking goods treatment devices, in particular comprising a heating device, a moisture supply device and / or a microwave supply device, a display device, an input device, a storage device and a control or regulating device that is set up for performing a method according to the invention, the display device and the input device comprising a touchscreen.

The cooking space can be divided into at least two cooking zones via at least one separating device.

The invention is thus based on the surprising finding that food to be cooked can then also be cooked simultaneously in a cooking chamber of a cooking appliance in which only a single cooking chamber climate can be set if these goods to be cooked basically require different operating modes. Thus, for example, steaming rice and baking bread rolls at the same time is no longer excluded, although steaming requires high humidity and baking requires dry heat. According to the invention, in the case of two items to be cooked, which are basically to be cooked in two different operating modes, the operating mode is converted for one of the two items to be cooked. A prioritization parameter such as the sensitivity of the food to be cooked can be used to select the item to be cooked whose operating mode is to be converted. In order to achieve an acceptable cooking quality despite a conversion of one of the two operating modes, it may be necessary under certain circumstances to change accessories or to carry out additional measures, which is why corresponding information is output according to the invention. Nevertheless, a conversion according to the invention will be able to have effects on a cooking process and a cooking result. It is therefore necessary to adapt the stored cooking processes, for example by changing a Cooking time, in particular as a function of a C value, such as from the EP 2 499 173 A2 known.

It is particularly advantageous according to the invention if each item to be cooked, in particular together with the associated operating mode and at least one associated cooking setpoint, such as for the cooking space climate, is displayed via a virtual receipt on a touchscreen of a cooking appliance. If the operating mode is converted for the purpose of simultaneous cooking with another food that is to be cooked in a different operating mode, this can be marked by changing the receipt, for example in terms of its color, shape, symbols, flashing or the like. Operating instructions can also be displayed on the receipts as information for an operator.

If, for example, a dish with steak and noodles in sauce is to be prepared as a lunch menu in a cooking device in which the food can be exposed to hot air and / or steam, this would generally require sequential processing in the cooking space of a cooking device, since noodles in sauce are in one Combination mode, in which the temperature is first raised and then maintained and finally cooked at low temperature when steam is applied, while steaks such as roast beef steaks are cooked in hot air mode at high temperatures. According to the invention, for example, both items to be cooked can be cooked in hot air at high temperatures, which means that the operating mode for noodles is converted into sauce. This can be visualized by changing the receipt for the pasta with sauce. To avoid a loss of quality, information can be displayed on the converted or changed receipt for noodles in sauce as to how much the amount of water or sauce should be increased. If you want to cook pasta in sauce and steaks in a combined operation, the operating mode for steaks is converted and the receipt for steaks is visually changed. In order not to influence the quality of the steaks, the use of special accessories can be recommended via information on the steak receipt.

But also cooking appliances in which the food to be cooked can be exposed to dry contact heat, can be boiled in a liquid and / or can be deep-fried in a deep-frying agent, as in the VarioCookingCenter® by the applicant, the method according to the invention leads to increased utilization.

In a crucible delimiting a cooking space with a large number of cooking zones, the cooking zones can in principle be tightly separated from one another, as in FIG DE 10 2012 007 216 A1 described in order to carry out different operating modes in the cooking zones independently of one another, if an individually controllable heating device is provided for each cooking zone. If, however, the bottom of at least two of the cooking zones of the pan can only be heated via a common heating device, according to the invention it is possible to cook with the same heating power in one cooking zone without liquid and in the other cooking zone with liquid.

The first product to be cooked is pork neck steak, which should be cooked in a first operating mode in the form of contact heat mode with a first heating output as the first cooking setpoint, and the second cooking product is rice, which should be cooked in a second operating mode in the form of a cooking mode with a second, lower heating output as the second cooking setpoint should be cooked is selected, and then the contact heat mode is selected via an input device, the first heating output is thereby determined as the third cooking setpoint. Since the third cooking target value deviates from the second cooking target value, a representative for the rice will appear in red, for example, on a display device either of the cooking device or a display device separate from the cooking device, such as a handheld device, while a representative of the pork neck steak will not be colored to visually indicate to a user of the VarioCookingCenter® that the rice is being cooked with a heating output that is not optimal for him. To avoid a loss of quality, information can be displayed on the converted rice receipt by how much the amount of water should be increased in order to compensate for the greater loss of water due to the higher heating output by means of evaporation.

Figur 1

virtuelle Bons zweier ausgewählter Gargüter vor einer Anpassung aneinander, und

Figur 2

die virtuellen Bons von Figur 1 nach einer Anpassung aneinander.

Further features and advantages of the invention emerge from the following description of an exemplary embodiment of the invention with reference to schematic drawings. It shows:

Figure 1

virtual tokens of two selected items to be cooked before they are adapted to one another, and

Figure 2

the virtual receipts from Figure 1 after an adjustment to each other.

For example, cooking appliances in which hot air, steam or a combination of hot air and steam can be applied to the food, as in the Applicant's SelfCookingCenter®, can be operated with increased efficiency using a method according to the invention. The cooking space of such a cooking appliance has a large number of cooking space zones in which, in principle, a large number of items to be cooked can be cooked, but all in the same climate. If pork neck steaks and rice are to be cooked together in the cooking space, the in Figures 1a and 1b shown two virtual tokens 10 and 20. More precisely, the first receipt 10 shows that pork neck steaks 11 are generally to be cooked in a hot air mode 12 with a cooking setpoint 13 of 210 ° C, while rice 21 according to the second receipt 20 is basically cooked in a steam mode 22 at a cooking setpoint 23 of the boiling temperature in the cooking space should be cooked. It can thus be seen from the receipts 10 and 20 that one of the two operating modes is to be converted if both items to be cooked 11, 21 are to be cooked at the same time. Since the cooking quality of pork neck steaks depends to a greater extent on the operating mode of the cooking device, it is proposed as a prioritization parameter, taking into account the cooking quality, to cook both items 11, 21 in operating mode 12 with the cooking setpoint 13 of the first token 10. This leads to a conversion of the second receipt 20 as in FIG Figure 2b is shown, while the receipt 10 remains unchanged, see Figure 2a . More precisely, the cooking process stored in the cooking appliance for rice 21 is changed in such a way that instead of steam mode 22, hot air mode 22 'is set and instead of boiling temperature 23 210 ° C. is set as the cooking setpoint 23'. In order to cook rice satisfactorily in spite of this setting, according to the invention information is displayed to an operator in the form of two instructions 24 'and 25' on the converted receipt 20 '. More precisely, rice should then be cooked in a container closed with a lid, with an increase in the amount of water used by 25%. For example, if rice is traditionally cooked in a Gastronorm container with 1.8 to 2.5 parts of water per part of rice, the recommendation after conversion is 2.2 to 3 parts of water per one part of rice. Furthermore, it can lead to a Adjustment of the cooking time depending on a course of the C-value determined during cooking.

A comparison of the Figures 1b and 2b It can be seen that a conversion of the receipt 20 into the receipt 20 'by converting the steam mode 22 into the hot air mode 22' is also optically marked, namely on the one hand by enlarging the receipt 20 'compared to the receipt 20 and by attaching a Mark 26 '. An operator is thus immediately informed that the cooking of pork neck steaks 11 is taking place in the usual manner, while the cooking of rice has been converted in order to be able to take place at the same time as the cooking of pork neck steaks.

The features of the invention disclosed in the above description, the claims and the drawings can be essential both individually and in any combination for the implementation of the invention in its various embodiments.

List of reference symbols

10

virtual receipt

11

Food name

12th

Operating mode

13th

Cooking setpoint

20, 20 '

virtual receipt

21, 21 '

Food name

22, 22 '

Operating mode

23, 23 '

Cooking setpoint

24 '

Instructions for an accessory

25 '

Instructions for an ingredient

26 '

mark

Claims (15)

1. A method for operating a cooking device with a cooking chamber having a plurality of cooking zones, in which the cooking product can be cooked in at least two different operating modes of the cooking device by means of at least one cooking product treatment apparatus, preferably at least two cooking product treatment apparatuses, wherein the operating modes are selected from

   .a hot air mode, in which hot air is applied to the cooking product,

   .a steam mode, in which steam is applied to the cooking product,

   .a microwave mode, in which microwaves are applied to the cooking product,

   .a contact heat mode, in which dry contact heat is applied to the cooking product,

   .a boil mode, in which the cooking product is boiled in a liquid, and/or

   .a fry mode, in which the cooking product is fried in a frying agent, and

   the method for the at least temporary simultaneous cooking of a first and a second cooking product which require fundamentally different operating modes, while only one cooking chamber climate can be set in the cooking chamber, having the following steps:

   • selecting at least one first cooking product (11), which is to be cooked in the cooking chamber in a first operating mode (12) with at least one first cooking target value (13), and selecting at least one second cooking product (21), which is to be cooked in the cooking chamber in a second operating mode which is different from the first operating mode (22) with at least one second cooking target value (23),

   • setting the first or second operating mode (12, 22') with a third cooking target value (13, 23') depending on an input and/or a prioritization parameter, which is specified by means of cooking duration, resource consumption, soiling, smoke generation, damage to the cooking device and/or cooking product support, cooking quality, cooking sensitivity, cooking product weight and/or cooking product caliber,

   • outputting information (24', 25') regarding the setting on a display apparatus, wherein, in the event that the third cooking target value deviates from the first cooking target value, a representation of the first cooking product is highlighted by means of an optical marking on the display apparatus, and

   in the event that the third cooking target value (13, 23') deviates from the second cooking target value (23), a representation of the second cooking product is highlighted by means of a marking (26') on the display apparatus, and

   • at least temporary simultaneous cooking of the first and second cooking products (12, 21') with the setting,

   wherein each target cooking value (13, 23, 23') is specified by means of at least one cooking chamber specification, in the form of temperature, moisture, circulation speed, pressure, heat output of one of the cooking product treatment apparatuses and/or microwave energy in the cooking chamber.
2. The method according to Claim 1, characterized in that,
   each cooking product (11, 21) is selected by input into an input apparatus or selection from a plurality of possible alternatives, that are displayed on the display apparatus by means of representations (10, 20), or read from a read-out device.
3. The method according to Claim 2, characterized in that,
   each cooking product (11, 21) is selected together with the cooking process specified with one of the associated operating modes (12, 22) and the at least one associated cooking target value (13, 23) and/or together with at least one cooking zone.
4. The method according to any one of the preceding claims, characterized in that each cooking target value (13, 23, 23') is also specified by means of

   • a cooking duration or

   • a degree of cooking.
5. The method according to Claim 4, characterized in that
   the degree of cooking is specified by the core temperature, the C-value, the crispiness and/or the degree of browning.
6. The method according to any one of the preceding claims, characterized in that
   the prioritization parameter, depending on the first and/or second product to be cooked that is selected, can be specified, changed and/or entered.
7. The method according to any one of the preceding claims, characterized in that the information (24', 25') regarding the deviation of the third cooking target value from the first and/or second cooking target value can be specified.
8. The method according to any one of the preceding claims, characterized in that
   the information (24', 25') indicates instructions, in particular with regard to an accessory and/or an ingredient.
9. The method according to any one of the preceding claims, characterized in that the information (24', 25') indicates a warning, in particular with regard to a deviation of the third cooking target value from the first and/or second cooking target value and/or with regard to an effect of the deviation on the cooking process for the first and/or second cooking product.
10. The method according to any one of the preceding claims, characterized in that
    the information (24', 25') is displayed once and/or upon request, and/or
    the information is displayed on the display apparatus by means of representations (20').
11. The method according to Claim 9 or 10, characterized in that
    the warning indicates whether the cooking process of the first and/or second cooking product is changed by the setting, in particular with regard to cooking duration, resource consumption, soiling, smoke generation, cooking quality and/or the weight of the cooking product and/or its caliber.
12. The method according to any one of the preceding claims, characterized in that cooking is started automatically or following confirmation.
13. The method according to Claim 12, characterized in that
    cooking is started automatically after a specific period of time has elapsed after the information (24', 25') has been indicated, in particular in the event that the information is specified by means of the deviation of the third target cooking value (13, 23') from the first and/or second target cooking value (23).
14. A cooking device with a cooking chamber comprising a plurality of cooking zones and at least two cooking product treatment apparatuses, in particular comprising a heating apparatus, a moisture supply apparatus and/or
    a microwave supply apparatus,
    a display apparatus,
    an input apparatus,
    a storage apparatus and
    a control or regulating apparatus that is set up to implement a method according to any one of the preceding claims, wherein the display apparatus and the input apparatus comprise a touchscreen.
15. The cooking device according to Claim 14, characterized in that
    the cooking chamber is subdividable into at least two cooking zones by means of at least one separating fixture.

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