EP2910856B1 - Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson - Google Patents

Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Download PDF

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Publication number
EP2910856B1
EP2910856B1 EP15156370.7A EP15156370A EP2910856B1 EP 2910856 B1 EP2910856 B1 EP 2910856B1 EP 15156370 A EP15156370 A EP 15156370A EP 2910856 B1 EP2910856 B1 EP 2910856B1
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EP
European Patent Office
Prior art keywords
cooking
product
target value
cooked
mode
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EP15156370.7A
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German (de)
English (en)
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EP2910856A1 (fr
Inventor
Jürgen KLASMEIER
Karin Klimm
Sonja Reich
Thomas Bröll
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Rational AG
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Rational AG
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to a method for operating a cooking device and a cooking device for carrying out such a method.
  • the optimal humidity for the simultaneous cooking of the food 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • steaming rice and baking bread rolls at the same time is no longer excluded, although steaming requires high humidity and baking requires dry heat.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • cooking appliances in which hot air, steam or a combination of hot air and steam can be applied to the food 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.
  • 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.
  • 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.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (15)

  1. Procédé de fonctionnement d'un appareil de cuisson avec un espace de cuisson présentant de multiples zones de cuisson, au cours duquel un produit à cuire peut être cuit dans au moins deux modes opératoires différents de l'appareil de cuisson par le biais d'au moins un dispositif de traitement de produit à cuire, de préférence au moins deux dispositifs de traitement de produit à cuire, dans lequel les modes opératoires sont sélectionnés parmi
    • un mode à air pulsé, dans lequel le produit à cuire est soumis à de l'air chaud,
    • un mode à la vapeur, dans lequel le produit à cuire est soumis à de la vapeur,
    • un mode à micro-ondes, dans lequel le produit à cuire est soumis à des micro-ondes,
    • un mode à chauffage par contact, dans lequel le produit à cuire est soumis à une chaleur sèche par contact,
    • un mode de cuisson, dans lequel le produit à cuire est cuit dans un liquide, et / ou
    • un mode de friture, dans lequel le produit à cuire est frit dans un moyen de friture,
    et
    le procédé servant à la cuisson au moins par moments simultanée d'un premier et d'un second produit à cuire, qui exigent en principe des modes opératoires différents, alors qu'une seule atmosphère peut être réglée dans l'espace de cuisson, qui comprend les étapes suivantes :
    • la sélection au moins d'un premier produit à cuire (11), qui doit être cuit à l'intérieur de l'espace de cuisson dans un premier mode opératoire (12) avec au moins une première valeur de consigne de cuisson (13), et la sélection au moins d'un second produit à cuire (21), qui doit être cuit à l'intérieur de l'espace de cuisson dans un second mode opératoire (22) différent du premier mode opératoire avec au moins une deuxième valeur de consigne de cuisson (23),
    • le réglage du premier ou du second mode opératoire (12, 22') avec une troisième valeur de consigne de cuisson (13, 23') en fonction d'une saisie et / ou d'un paramètre de priorisation, qui est déterminé par le biais d'une durée de cuisson, d'une consommation de ressources, d'un encrassement, d'un dégagement de fumée, d'une détérioration de l'appareil de cuisson et / ou d'un support de produit à cuire, d'une qualité de cuisson, d'une sensibilité de produit à cuire, d'un poids de produit à cuire et / ou d'un calibre de produit à cuire,
    • la délivrance d'une information (24', 25') sur un dispositif d'affichage concernant le réglage,
    dans lequel un élément représentatif du premier produit à cuire est mis en lumière par un repérage visuel sur le dispositif d'affichage, au cas où la troisième valeur de consigne de cuisson diverge de la première valeur de consigne de cuisson, et,
    au cas où la troisième valeur de consigne de cuisson (13, 23') diverge de la seconde valeur de consigne de cuisson (23), un élément représentatif du second produit à cuire est mis en lumière par un repérage (26') sur le dispositif d'affichage, et
    • la cuisson au moins par moments simultanée du premier produit et du second produit à cuire (12, 21') avec le réglage,
    dans lequel chaque valeur de consigne de cuisson (13, 23, 23') est déterminée par le biais d'au moins une grandeur de l'espace de cuisson, sous la forme d'une température, d'une humidité, d'une vitesse de circulation, d'une pression, d'une puissance calorifique de l'un des dispositifs de traitement de produit à cuire et / ou d'une énergie par micro-ondes dans l'espace de cuisson.
  2. Procédé selon la revendication 1, caractérisé en ce que chaque produit à cuire (11, 21) est choisi moyennant la saisie sur un dispositif d'entrée ou la sélection parmi de multiples alternatives possibles, qui sont visualisées sur le dispositif d'affichage par le biais d'éléments représentatifs (10, 20) ou moyennant le relevé à partir d'un dispositif de lecture.
  3. Procédé selon la revendication 2, caractérisé en ce que chaque produit à cuire (11, 21) est sélectionné conjointement avec un processus de cuisson déterminant le mode opératoire associé (12, 22) et ladite valeur de consigne de cuisson au moins associée (13, 23) et / ou conjointement avec au moins une zone de cuisson.
  4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que chaque valeur de consigne de cuisson (13, 23, 23') est de plus déterminée par le biais
    • d'une durée de cuisson ou
    • d'un degré de cuisson.
  5. Procédé selon la revendication 4, caractérisé en ce que
    le degré de cuisson est déterminé par la température au cœur, la valeur C, la croustillance et / ou le brunissement.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le paramètre de priorisation peut être déterminé, modifié et / ou saisi en fonction du premier produit et / ou du second produit à cuire sélectionnés.
  7. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'information (24', 25') sur l'écart de la troisième valeur de consigne de cuisson est déterminée par la première et / ou la deuxième valeur de consigne de cuisson.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'information (24', 25') indique une consigne d'emploi, notamment relative à un accessoire et / ou à un ingrédient.
  9. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'information (24', 25') indique un avertissement, notamment relatif à un écart de la troisième valeur de consigne de cuisson par rapport à la première et / ou la deuxième valeur de consigne de cuisson et / ou à un effet de l'écart sur le processus de cuisson applicable au premier et / ou au second produit à cuire.
  10. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'information (24', 25') est délivrée une seule fois et / ou sur demande, et / ou l'information est visualisée sur le dispositif d'affichage via les éléments représentatifs (20').
  11. Procédé selon la revendication 9 ou 10, caractérisé en ce que l'avertissement indique si le processus de cuisson du premier et / ou du second produit à cuire est modifié par le réglage, notamment s'agissant de la durée de cuisson, de la consommation de ressources, de l'encrassement, du dégagement de fumée, de la qualité de cuisson et / ou du poids et / ou du calibre de produit à cuire.
  12. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que la cuisson démarre automatiquement ou après confirmation.
  13. Procédé selon la revendication 12, caractérisé en ce que
    la cuisson démarre automatiquement après l'écoulement d'une certaine durée suite à la délivrance de l'information (24', 25'), notamment au cas où l'information est déterminée par l'écart de la troisième valeur de consigne de cuisson (13, 23') par rapport à la première et / ou la deuxième valeur de consigne de cuisson (23).
  14. Appareil de cuisson avec
    un espace de cuisson présentant de multiples zones de cuisson,
    au moins deux dispositifs de traitement de produit à cuire, notamment comprenant un dispositif de chauffage, un dispositif d'apport d'humidité et / ou un dispositif d'apport de micro-ondes,
    un dispositif d'affichage,
    un dispositif de saisie,
    un dispositif d'enregistrement et
    un dispositif de commande et de régulation, qui est ajusté pour exécuter un procédé selon l'une quelconque des revendications précédentes, dans lequel le dispositif d'affichage et le dispositif de saisie comprennent un écran tactile.
  15. Appareil de cuisson selon la revendication 14, caractérisé en ce que l'espace de cuisson peut être divisé en au moins deux zones de cuisson par le biais d'au moins un dispositif de séparation.
EP15156370.7A 2014-02-25 2015-02-24 Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson Active EP2910856B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102014102471.0A DE102014102471A1 (de) 2014-02-25 2014-02-25 Verfahren zum Betreiben eines Gargeräts und Gargerät

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EP2910856A1 EP2910856A1 (fr) 2015-08-26
EP2910856B1 true EP2910856B1 (fr) 2021-06-16

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DE102016122627B4 (de) * 2016-11-23 2024-05-29 Rational Aktiengesellschaft Verfahren zum Analysieren von Garprozessen
WO2019032876A1 (fr) 2017-08-09 2019-02-14 Sharkninja Operating Llc Dispositif de cuisson et composants de celui-ci
US11033146B2 (en) 2019-02-25 2021-06-15 Sharkninja Operating Llc Cooking device and components thereof
US11751710B2 (en) 2019-02-25 2023-09-12 Sharkninja Operating Llc Guard for cooking system
DE102019109876A1 (de) * 2019-04-15 2020-10-15 Miele & Cie. Kg Verfahren zum Betreiben eines Gargerätes und Gargerät
US11647861B2 (en) 2020-03-30 2023-05-16 Sharkninja Operating Llc Cooking device and components thereof
CN114794908B (zh) * 2022-06-13 2023-10-13 宁波嘉乐智能科技股份有限公司 一种制作低温牛排的方法、装置、存储介质及空气炸锅

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EP2260747B1 (fr) 2007-05-07 2013-07-10 Rational AG Appareil de cuisson destiné à commander au moins un procédé de cuisson
DE102007059223A1 (de) * 2007-12-07 2009-06-10 Rational Ag Verfahren zum Garen, insbesondere Fertiggaren, einer Speise und Gargerät hierfür
DE102008014590B4 (de) 2008-03-17 2011-06-01 Rational Ag Verfahren zum Führen eines Garprozesses
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DE102011051060B4 (de) * 2011-06-15 2021-06-10 Rational Ag Verfahren zum Betrieb eines Gargeräts
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