EP3118524A1 - Procede de commande d'un procede de cuisson dans un appareil de cuisson et appareil de cuisson - Google Patents

Procede de commande d'un procede de cuisson dans un appareil de cuisson et appareil de cuisson Download PDF

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Publication number
EP3118524A1
EP3118524A1 EP16166473.5A EP16166473A EP3118524A1 EP 3118524 A1 EP3118524 A1 EP 3118524A1 EP 16166473 A EP16166473 A EP 16166473A EP 3118524 A1 EP3118524 A1 EP 3118524A1
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EP
European Patent Office
Prior art keywords
tanning
cooking
product
temperature
value
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Granted
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EP16166473.5A
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German (de)
English (en)
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EP3118524B1 (fr
Inventor
Thomas Schreiner
Martin Heinrich
Wolfgang Schmidberger
Gregory SCHMAUCH
Martin Heim
Lucia Volkheimer
Monika Plattner
Fabian Heß
Thomas Bröll
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Rational AG
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Rational AG
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    • 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

Definitions

  • the invention relates to a method for controlling a cooking process in a cooking appliance and a cooking appliance.
  • the cooking time (or the cooking temperature) must be adapted to the load of the appliance.
  • weight sensors, optical image recognition, etc. to detect the loading of the cooking chamber and to change various parameters depending on the load. In this way, it should be ensured in each selected cooking process that regardless of the load, the product to be cooked at the end of the cooking process has the same consistency.
  • An example of such a method can be found in the EP 2 098 788 A2 .
  • the cooking time or the cooking temperature can be adjusted accordingly either to achieve the desired browning or indicate to the operator that due to the changed parameters of the desired degree of browning can not be achieved, but only a lower degree of browning. Also, a deviation from the ideal temperature due to operator intervention in cooking process parameters or recalculation and modification of cooking process parameters in a mixed batch will affect browning.
  • the respective change must be determined in advance by means of tests. Changing the cooking parameters is both product and process dependent. There is also a dependency on the respective device type. It would therefore be costly test series necessary to determine the appropriate changes in the process parameters for all combinations of products to be cooked, Garrete and different types of equipment.
  • the load detection on the basis of the temperature profile is only possible reliably if a change in the load always takes place in the same way. However, if it is preheated differently, the door is left open for loading only very briefly or for a particularly long time, or if the door is opened during a cooking process in order to change the load, the loading state can no longer be reliably detected so that the cooking process does not always take place leads to the perfect result. Beyond the cooking chamber temperature, a change in the moisture (due to the product, loading and / or customer) also has an influence on the browning.
  • a method and a cooking appliance are known in which a specific heat input into a product to be cooked is determined, this specific heat input is integrated over the cooking time and the cooking process is ended when this heat flux integral reaches a predetermined value. It is thus determined as the relevant parameter for the control of the cooking process, the specific heat input into the product to be cooked, so the heat flow per Gargutober Properties.
  • the specific heat input is one of the decisive parameters with which all deviations of the actual cooking process from the previously defined theoretical cooking process be detected almost automatically. If, for example, the door of the cooking appliance is opened for loading for an excessively long time and thus the temperature of the cooking chamber atmosphere drops, this leads to a reduction of the specific heat input into the product to be cooked.
  • the control of a cooking process solely on the basis of the specific heat input into the product to be cooked has a disadvantage: the heat flux integral, ie the total heat input into the product to be cooked, does not allow any statement about the cooking of the surface of the product, especially about the degree of browning , For example, if the product is cooked at a relatively low temperature for a long time, the total heat input into the product is as high as desired; The surface of a roll, for example, is still not browned, as is actually desired.
  • the energy meter described is based on the assumption that the browning occurs very rapidly as soon as the temperature of the surface rises above 100 ° C. For this purpose, it is necessary to evaporate the water in a near-surface layer, for which a certain amount of energy per surface is necessary.
  • the energy meter counts the energy transmitted per surface, and the desired browning is achieved in this model once the energy meter has reached a predetermined, experimentally determined value.
  • the rate of energy transfer and thus the rate of increase of the energy meter depend linearly on the difference between oven temperature and surface.
  • the surface temperature in this case is below but close to the boiling point, the difference to the boiling temperature depends on the humidity.
  • the object of the invention is to provide a method for cooking food, in which reliably reaches a desired browning or a desired browning can be predicted at given cooking space and timing, especially for products such as rolls.
  • a method for controlling a cooking process in a cooking appliance in which from a time at which the surface of a product to be cooked exceeds a temperature in the order of the boiling temperature of water, a specific tanning heat input into the cooking product is summed up to a current browning value and the cooking process is terminated when a predetermined browning level is reached.
  • a cooking apparatus having a cooking chamber, a heater and a controller, the controller including a tanning counter capable of summing a specific tanning heat input to a tanning value, the controller controlling the cooking process in dependence on the tanning value can.
  • order of magnitude of the boiling temperature of water here stands for a temperature in the range of 80 ° C to 120 ° C, in particular for a temperature in the range of 100 ° C to 120 ° C.
  • the invention is based on the basic idea of subdividing the cooking processes into two sections, namely a first section in which the product to be cooked is heated so that its surface has a temperature in the region of the boiling point of water, and a second section the temperature of the surface is above the boiling point.
  • the energy input above the boiling point is essentially relevant, since only from a certain surface temperature the so-called Maillard reaction takes place, which leads to a browning of the surface of the product to be cooked. Therefore, if browning is an essential parameter for a particular product, the energy input will be below the surface temperature, in which there is no Maillard reaction, completely or at least to a considerable extent "hidden". Nevertheless, this phase of the cooking process, where the surface temperature is below the boiling point of water, may be taken into account in the cooking process, as this phase is browning-ready.
  • the tanning counter which only starts counting when the upstream energy meter has reached the preset value. Since the tanning is a chemical reaction, the tanning counter's counting speed assumes a typical temperature dependence of chemical reactions, the Arrhenius law. In this way, the tanning behavior can be approximated very precisely.
  • a cooking process is in the context of the invention for a phase in the preparation of a food that can go from the introduction into the cooking appliance until removal from the cooking appliance or alternatively followed by another cooking process and / or another cooking process precedes.
  • a cooking phase of a roast in a cooking appliance may include a browning cooking process that is completed when a desired browning is obtained (ie, the roast is seared) and then followed by cooking until a predetermined core temperature is reached.
  • the time at which the surface of the product exceeds a temperature in the order of magnitude of the boiling point of water is determined by measuring the surface temperature. This can be done by temperature sensors that directly record the surface temperature, such as infrared sensors. These do not all have to cooking products, but one or a few products at representative places in the oven.
  • the time at which the surface of the product exceeds a temperature of the order of the boiling temperature of water is estimated by determining a specific heat input into the product, integrating this specific heat input over the cooking time, and the time is assumed to have been reached when this heat flux integral has reached a predetermined boiling value.
  • the surface temperature is estimated based on the amount of energy that was introduced during the cooking process in the product to be cooked.
  • the specific heat input can be determined from the product of an assumed heat transfer coefficient for the current cooking process and a driving temperature difference. These two parameters take into account the most important influencing factors for the energy input into a product to be cooked.
  • the driving temperature difference may be the difference between a cooking medium temperature and a surface temperature of the product to be cooked.
  • the tanning value is obtained by integrating the tanning counter value.
  • the advantage of this approach is that the tanning counter value is determined very precisely. However, a slightly higher computational effort is needed.
  • the browning value is obtained by summing up the browning counter value, which is recalculated at predetermined time intervals.
  • the browning value at which the cooking process is ended has previously been determined experimentally for different products to be cooked (and is modified, if appropriate, depending on target value inputs of the user). A user can thus immediately resort to proven cooking processes.
  • a self-learning function can be provided, with which a user can modify the previously determined values according to his wishes.
  • the tanning counter can also be used as a basis for the selection of suitable bons for a mixed feed of the cooking appliance.
  • the tanning counter and the calculation made can be used as a basis for predicting a target deviation in the case of a desired or unwanted climate deviation.
  • a tanning database may be present, either in the cooking appliance itself or available by means of a data access, for example via the Internet.
  • the data of the browning database be modified as a function of the result of the adjustment. In this way, a learning function can be implemented.
  • a sensor which can detect tanning-relevant data. With the data of this sensor, the data of the tanning counter can be adjusted in order to be able to modify the cooking process if necessary.
  • the sensor can be a camera that can determine the tanning directly from the color of the surface of the product.
  • the sensor may also be a gas sensor with which, based on gases, for example carbon dioxide, which are produced during cooking, it is possible to infer the progress of the cooking process.
  • gases for example carbon dioxide
  • FIG. 1 schematically a cooking appliance 10 is shown, which is intended for professional use in large catering, restaurants, canteens, etc. It contains a cooking chamber 12 which is accessible from the outside by opening a door 14.
  • the cooking chamber accessories 16 may be arranged, for example, baking sheets, grill plates, baking dishes or grates on which are to be cooked products.
  • a heating device 18 and a fan 20 are provided, with which the atmosphere in the cooking chamber 12 (also referred to as Garmedium) can be heated and circulated.
  • a steam module can also be integrated into the heating device 18 in order to bring the moisture content of the cooking medium to a predetermined value.
  • the cooking appliance 10 also includes a controller 22, which receives, inter alia, signals from a temperature sensor 24, which is arranged here immediately downstream of the heating device 18, and a humidity sensor 26, which is arranged here in the interior of the cooking chamber 12.
  • a controller 22 which receives, inter alia, signals from a temperature sensor 24, which is arranged here immediately downstream of the heating device 18, and a humidity sensor 26, which is arranged here in the interior of the cooking chamber 12.
  • the heating device 18 and a drive motor 28 of the fan wheel 20 are controlled by the controller 22.
  • an operating unit 30 which contains an input window 32 and an output window 34.
  • a certain cooking process can be selected, for example, the product to be cooked and the desired browning, and the output window, the user can be displayed, for example, the remaining time of the current cooking process or given the hint in which of the various levels of insertion in the oven are the products whose Cooking process is currently completed.
  • the input window and the output window can also be combined to form a multifunctional unit.
  • the operating unit 30 may be configured to emit audible signals, such as an alert tone as an input confirmation or a beep upon reaching the end of a cooking process.
  • the controller 22 includes, inter alia, an integrator 36, with the specific heat input can be determined in a cooking chamber 12 to be cooked product over time, a tanning counter 37, with a specific tanning heat input in a cooking chamber 12 garendes product on the Time can be determined, as well as an evaluation circuit 38, which can control various parameters of the cooking process depending on the integrated values supplied by the integrator 36.
  • the integrator 36 integrates during a cooking process the specific heat input into the product to be cooked over the cooking time.
  • Specific heat input is the per unit area of the surface of the product to be cooked absorbed amount of energy per unit of time.
  • the integrator takes into account a heat transfer coefficient ⁇ , which is stored for various, predefined cooking processes (ie for each product and the different cooking states of the products).
  • the assumed heat transfer coefficient ⁇ is additionally modified as a function of other parameters, in particular as a function of the rotational speed of the fan wheel 20 and of the device type.
  • the heat transfer coefficient to be applied in each case can be estimated using approximate formulas.
  • the integrator takes into account a driving temperature difference, which can generally be assumed as the difference between a Temperature T M of the cooking medium and a temperature T O at the surface of the product to be cooked.
  • the temperature of the cooking medium can be detected relatively reliably.
  • the value detected by the temperature sensor 24 can be used for this purpose. More precise values are obtained if, in addition, the cooling of the cooking medium in the cooking chamber 12 is taken into account, which can be determined on the basis of the power which must be provided by the heating device 18 in order to keep the temperature in the cooking space constant. It is particularly preferred if the average temperature between the temperature "before" the cooking chamber and "behind" the cooking space is set as the temperature of the cooking atmosphere, so that an average value for the cooking medium temperature is obtained.
  • the signal of the humidity sensor 26 can be taken into account, since the humidity of the cooking chamber atmosphere has effects on the surface temperature T O of the product to be cooked.
  • heat flow integral a value for the integrated specific heat input over the cooking time (hereinafter referred to as "heat flow integral") is stored for each cooking process that the cooking appliance 10 can travel, which equates to the boiling temperature at the surface of the product to be cooked becomes.
  • This value can be determined experimentally for each product to be cooked with different loadings of the cooking chamber 12, for the different properties of the finished product (for example, browning at the surface or core temperature) and for the different types of equipment. In practice, it may be sufficient to carry out these tests only for certain loads and products and then determine by interpolation or extrapolation the value of the heat flux integral for the cooking processes, which were not experimentally run.
  • the surface temperature T O of the product to be cooked and thus the attainment of the boiling temperature can theoretically be detected directly by a suitable sensor, for example an infrared sensor.
  • a suitable sensor for example an infrared sensor.
  • the surface temperature of the product to be cooked can also be estimated very precisely by evaluating the measured values which are usually available anyway in a cooking appliance.
  • the tanning counter is used only for balancing or as a basis for calculating the effects (deviation from the ideal climate).
  • the integrator 36 determines the heat input by summing a specific heat input ⁇ E Z proportional to the temperature difference between the temperature T G of the cooking chamber atmosphere and the temperature T O at the surface of the product to be cooked.
  • the tanning counter 37 determines a specific tanning heat input ⁇ B Z proportional to e - e kT 0 is.
  • dimensionless browning counter value B th is a conversion to a tanning scale working with color plates, namely the BRAUN-scale for testing of biscuits with 14 stages with brown color numbers according to IEC 60,350th
  • the course of the browning of the product to be cooked can be determined theoretically.
  • the value of the browning counter is obtained by summing up individual values which are calculated at regular intervals, for example every second.
  • the curve shows the theoretically determined by means of the above formulas tanning for Kaiserbrötchen at a cooking chamber temperature of 250 ° C.
  • browning values are plotted analogously to the browning fan, and the abscissa axis shows the time in seconds.
  • the square boxes show the browning values that were determined experimentally.
  • tanning counter value leads to a specific desired browning at different cooking process parameters.
  • These values can be stored in the controller 22, so that the evaluation circuit 38, when the tanning counter 37 has reached the desired value, ends the cooking process.
  • a self-learning function can be provided by means of which an operator can modify the stored values and thereby adapt them more precisely to his respective requirements or the cooking behavior of the respective cooking appliance. For example, if an operator regularly extends the cooking process beyond the calculated end and thereby achieves a greater browning, the cooking appliance may increase the tanning value so that the cooking appliance automatically provides for a stronger browning.
  • E represents an experimentally determined activation energy. Therefore, only the experimentally determined value E is wrong, but the behavior of the model remains unaffected.
  • the distance between the surface temperature and cooking space temperature is time-dependent; the surface temperature gradually approaches the cooking chamber temperature. If the cooking times vary greatly, the activation energy would have to be dependent on the cooking time. The model can not presently reflect this, the activation energy is averaged over the cooking times used in the fit.
  • Fit parameters are free parameters of the model, which are adapted to experimental data by minimizing the deviation.
  • the fit parameters in this model reflect certain properties of the food to be cooked and represent physically interpretable parameters.
  • the fit parameter E can be interpreted as the activation energy of a chemical reaction.
  • the fit parameters are different for different product groups, they can be optimized depending on customer input, sensor data or comparison with a product database. The more information about the product and its properties are present, the better the optimal parameter set for the product can be determined and the tanning process can be more accurately determined and predicted.
  • results of such temperature models can also be replaced by the directly measured, accurate value of the surface temperature, when the surface temperature is measured with a suitable sensor.
  • climate parameters on the surface temperature and thus on the browning reaction can be taken over.
  • the distance between surface temperature and cooking space temperature is determined by the balance between heat inward and heat input from the cooking medium and cooling by evaporation.
  • climate parameters that influence the energy input to the surface and evaporative cooling are dependent on climate parameters that influence the energy input to the surface and evaporative cooling.
  • climate parameters are in particular the fan speed and the humidity in the cooking chamber.
  • the type of influence can be partially taken from the energy meter, which integrates the energy input over time.
  • the browning on the underside of a product ie on the side with which it rests on a food support, may have been determined empirically in advance, so that it can be estimated well with a standard occupancy.
  • inputs from the operator or data from sensors for example from a gas sensor or a camera, can be included.
  • the bottom is also possible to treat the bottom as a stand-alone product with its own fit parameters. Due to the heat conduction in the sheet, the surface temperature is closer to the cooking chamber temperature. Therefore, the tanning result also depends on the type of sheet and the density of the occupancy. The different surface temperature is only included in parameter E directly. It is therefore similar to products above and below Have surfaces, conceivable to treat only the parameter E for the bottom separately, but to set the other parameters the same for top and bottom.
  • the tanning counter it is basically not important from which heat source the energy supplied to the products to be cooked originates and in which operating mode the cooking appliance is operated (with the exception of microwave energy).
  • a database can be stored, are deposited in the product relevant tanning data. These data can be refined by customer input or based on sensor data. Overall, a self-learning cooking appliance can be obtained in this way.
  • the cooking device can also record information about the progress of the browning process by means of sensors such as a camera or a gas sensor and compare these with the values obtained by means of the browning counter.
  • the data can currently be used to adjust cooking processes.
  • a currently running cooking process can be adjusted (for example in the form of an adjustment of the temperature in order to complete the cooking process within a certain time, or the cooking time if the desired browning is not reached after the intended cooking time).
  • the data can be used by a camera that detects the tanning of the product.
  • even "snapshots" are useful, for example, are made of products that are hidden by the above itself in the cooking chamber food support for the camera and are briefly visible to the camera only with a change of the above-arranged Gargutologis.
  • the senor can measure the actual browning of the product, and the controller can compare the result of the measurement with the tanning rate determined by the tanning counter. The difference can be used to adjust the climate so that the final tan corresponds to the set point.
  • the cooking processes as a whole can also be adapted by matching the cooking processes so that stored browning data for different products (possibly self-learning) are modified, so that the cooking appliance can better implement the specifications of an operator over time.
  • the controller can also use the tanning counter in a use of the cooking device for a variety of successive different cooking processes to match these different cooking operations to determine the ideal climate in parallel or successive cooking processes and a planned cooking process is postponed to a later date to which the cooking parameters (which are then set based on other cooking processes) better fit the planned cooking process.
  • the tanning counter in combination with data from sensors (e.g., camera-determined tanning data or data from a gas sensor) to infer a product type or product condition.
  • This information can be used (possibly in combination with data from a database) to adapt the cooking climate to the respective boundary conditions.
  • the product or product properties can be deduced.
  • the tanning counter can also be used as a basis for reporting to an operator the effects of changing climate or time settings or the effects of engaging in a mixed batch.
  • the tanning counter provides the basis for communicating to the operator whether the new value can be achieved or not, and possibly also indicating which browning can still be achieved in the current cooking cycle (eg browning level 4 instead of 5).
  • the tanning counter is used as a control variable for the synchronous achievement of the outer and inner degrees of cooking.
  • a core temperature sensor or a model for internal heating is used.
  • the internal heating responds to larger Gargut Published from the garden climate than the tanning. This can be used to adjust the tanning speed, especially towards the end of a cooking process, to the expected remaining time.
  • a target value for the inner Gare can serve, for example, the achievement of a certain temperature, a C value, a softening, a color in the interior or an increase in volume.
  • the tanning counter is used as a size to calculate the necessary time remaining in a particular climate and on the other to calculate the necessary climate adaptation to the desired external cooking on reach the specified date.

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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)
  • Baking, Grill, Roasting (AREA)
EP16166473.5A 2015-04-27 2016-04-21 Procede de commande d'un procede de cuisson dans un appareil de cuisson et appareil de cuisson Active EP3118524B1 (fr)

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Application Number Priority Date Filing Date Title
DE102015106477.4A DE102015106477A1 (de) 2015-04-27 2015-04-27 Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät

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EP3118524A1 true EP3118524A1 (fr) 2017-01-18
EP3118524B1 EP3118524B1 (fr) 2022-03-09

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102019107815B4 (de) * 2019-03-27 2021-01-14 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019115907A1 (de) * 2019-06-12 2020-12-17 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102022129573A1 (de) 2022-11-09 2024-05-16 Rational Aktiengesellschaft Verfahren zum Optimieren von Grillstreifen auf einem Garprodukt in einem Gargerät sowie Gargerät

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4231365A1 (de) * 1992-09-18 1994-03-24 Wss Waermetechnische Geraete S Verfahren zum Backen, Braten oder Garen und Backofen
EP1504666A1 (fr) * 2003-08-06 2005-02-09 BSH Bosch und Siemens Hausgeräte GmbH Appareil de cuisson avec capteur de brunissement
DE102005014713A1 (de) * 2005-03-31 2006-10-05 BSH Bosch und Siemens Hausgeräte GmbH Sensorvorrichtung mit einer Datenverarbeitungseinheit zum Bestimmen eines Bräunungsgrads
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
DE102010055983A1 (de) 2010-12-23 2012-06-28 Rational Aktiengesellschaft Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8610037B2 (en) * 2010-10-22 2013-12-17 Bogdan Robert Polt Cooking score thermometer

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4231365A1 (de) * 1992-09-18 1994-03-24 Wss Waermetechnische Geraete S Verfahren zum Backen, Braten oder Garen und Backofen
EP1504666A1 (fr) * 2003-08-06 2005-02-09 BSH Bosch und Siemens Hausgeräte GmbH Appareil de cuisson avec capteur de brunissement
DE102005014713A1 (de) * 2005-03-31 2006-10-05 BSH Bosch und Siemens Hausgeräte GmbH Sensorvorrichtung mit einer Datenverarbeitungseinheit zum Bestimmen eines Bräunungsgrads
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
DE102010055983A1 (de) 2010-12-23 2012-06-28 Rational Aktiengesellschaft Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät

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EP3118524B1 (fr) 2022-03-09

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