EP3118524B1 - 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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EP3118524B1
EP3118524B1 EP16166473.5A EP16166473A EP3118524B1 EP 3118524 B1 EP3118524 B1 EP 3118524B1 EP 16166473 A EP16166473 A EP 16166473A EP 3118524 B1 EP3118524 B1 EP 3118524B1
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browning
cooking
temperature
product
value
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EP3118524A1 (fr
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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 method in a cooking appliance and a cooking appliance.
  • the cooking time (or the cooking temperature) must be adjusted to the load in the appliance.
  • the prior art has already considered using weight sensors, optical image recognition, etc. to detect the load in the cooking chamber and to change various parameters as a function of the load. In this way, it is to be ensured for a respectively selected cooking process that the product to be cooked has the same consistency at the end of the cooking process, regardless of the load.
  • An example of such a procedure can be found in EP 2 098 788 A2 .
  • the cooking temperature does not only have to be adjusted to the load in the cooking appliance. Even with mixed loads, it may be necessary to adjust the temperature.
  • the cooking time or the cooking temperature can then be adjusted accordingly in order to either achieve the desired degree of browning or to indicate to the operator that the desired degree of browning is no longer due to the changed parameters can be achieved, but only a lower degree of browning.
  • a deviation from the ideal temperature due to operator intervention in the cooking process parameters or due to a recalculation and change of the cooking process parameters with a mixed load also have an impact on the browning.
  • the change to be made must be determined in advance by trials. Changing the cooking parameters depends on both the product and the process. There is also a dependency on the respective device type. Extensive series of tests would therefore be necessary in order to determine the appropriate changes in the process parameters for all combinations of products to be cooked, cooking processes and different types of appliance.
  • the load detection based on the temperature curve is only possible reliably if the load always changes in the same way. However, if the preheating is different, the door is only open for a very short time or for a particularly long time, or the door is opened during a cooking process in order to change the load, the load status can no longer be reliably identified, meaning that the cooking process does not always start leads to the perfect result.
  • a (product-related, load-related and/or customer-related) change in humidity also has an effect on browning.
  • a method and a cooking appliance are known in which a specific heat input is determined in a product to be cooked, this specific heat input is integrated over the cooking time and the cooking process is ended when this heat flow integral reaches a predetermined value. It is therefore used as a key parameter for controlling the Cooking process determines the specific heat input into the product to be cooked, i.e. the heat flow per surface of the food to be cooked.
  • the specific heat input is one of the key parameters with which all deviations in the actual cooking process from the previously defined theoretical cooking process are almost automatically recorded.
  • the heat flow integral i.e. the total heat input into the product to be cooked
  • the total heat input into the product does not allow any statement to be made about the cooking of the surface of the product, in particular about the degree of browning .
  • the total heat input into the product is as high as desired; the surface of a roll, for example, is not browned as it should actually be.
  • the energy meter described is based on the assumption that browning occurs very quickly as soon as the surface temperature rises above 100°C. For this it is necessary to evaporate the water in a layer close to the surface, which requires a certain amount of energy per surface.
  • the energy counter counts the energy transferred per surface and the desired browning is achieved in this model as soon as the energy counter has reached a predetermined, experimentally determined value.
  • the rate of energy transfer and thus the rate of increase of the energy counter depend linearly on the difference between the cooking chamber temperature and the surface.
  • the surface temperature in this case is below but close to Boiling temperature, with the difference to the boiling temperature depending on the humidity.
  • the object of the invention is to provide a method for cooking food in which a desired browning can be reliably achieved or a desired browning can be predicted given cooking chamber climate and time specifications, in particular for products such as rolls.
  • a method according to claim 1 is provided according to the invention.
  • a cooking appliance according to claim 11 is also provided.
  • the term "order of magnitude of the boiling temperature of water” here stands for a temperature in the range from 80°C to 120°C, in particular for a temperature in the range from 100°C to 120°C.
  • the invention is based on the basic idea of dividing the cooking processes into two sections, namely a first section in which the product to be cooked is heated to such an extent that its surface has a temperature in the range of the boiling temperature of water, and a second section in where the temperature of the surface is above the boiling point.
  • the energy input above the boiling temperature is essentially relevant for browning, since the so-called Maillard reaction, which leads to browning of the surface of the product to be cooked, only takes place above a certain surface temperature. Therefore, if browning is an essential parameter for a particular product, the energy input below the surface temperature at which a Maillard reaction does not occur is completely, or at least to a significant extent, "blanked".
  • this phase of the cooking process in which the surface temperature is below the boiling temperature of water, can be taken into account in the cooking process, since this phase is preparatory to browning. It has been found that the resulting browning of the product to be cooked can be well estimated in this way.
  • the tanning counter which only starts counting when the upstream energy counter has reached the specified value. Since tanning is a chemical reaction, a typical temperature dependence of chemical reactions, the Arrhenius law, is assumed for the counting speed of the tanning counter. In this way, the tanning behavior can be approximated very precisely.
  • a preparation phase of a roast in a cooking appliance can contain a browning cooking process that is completed when the desired browning is obtained (ie the roast is seared), and which is then followed by cooking until a predetermined core temperature is reached.
  • the point in time at which the surface of the product exceeds a temperature of the order of magnitude of the boiling temperature of water is determined by measuring the surface temperature. This can be done using temperature sensors that record the surface temperature directly, for example infrared sensors. These do not have to record all the products to be cooked in the cooking chamber, but rather one or a few products at representative points in the cooking chamber.
  • the time at which the surface of the product has a temperature in the order of Exceeds the boiling point of water is estimated in that a specific heat input is determined in the product, integrates this specific heat input over the cooking time and then the time is assumed to be reached when this heat flow integral has reached a predetermined boiling point.
  • the surface temperature is estimated from the amount of energy that was put into the product to be cooked during the cooking process.
  • 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. With these two parameters, the most important influencing factors for the energy input into a product to be cooked are taken into account.
  • the driving temperature difference can in particular be the difference between a cooking medium temperature and a surface temperature of the product to be cooked.
  • the browning value at which the cooking process is ended was experimentally determined in advance for different products to be cooked (and possibly modified depending on target values entered by the user). A user can thus immediately fall back on tried and tested cooking processes.
  • a self-learning function can be provided, with which a user can modify the previously determined values as desired.
  • the browning counter can also be used as a basis for balancing the selection of suitable receipts when the cooking appliance is loaded with mixed loads.
  • tanning counter and the calculation carried out can be used as a basis for predicting a deviation from the target value in the event of an intentional or unintentional climate deviation.
  • a tanning database can be present for this purpose, for example, either in the cooking appliance itself or available by means of data access, for example via the Internet.
  • the data in the tanning database can be modified depending on the result of the comparison. In this way, a learning function can be implemented.
  • a sensor that can record data relevant to tanning.
  • the data from the browning counter can be compared with the data from this sensor in order to be able to modify the cooking process if necessary.
  • the sensor can be a camera that can determine the browning directly from the color of the surface of the product.
  • the sensor can also be a gas sensor, with which conclusions can be drawn about the progress of the cooking process on the basis of gases, for example carbon dioxide, which are produced during cooking.
  • a cooking appliance 10 is shown schematically, which is intended for professional use in large-scale catering, in 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 can be arranged, indicated here schematically, for example baking trays, grill plates, baking tins or grates on which the products to be cooked are located.
  • a heating device 18 and a fan wheel 20 are provided, with which the atmosphere present in the cooking chamber 12 (also referred to as the cooking medium) can be heated and circulated.
  • a steam module can also be integrated into the heating device 18 in order to bring the humidity of the cooking medium to a predetermined value.
  • the cooking appliance 10 also includes a controller 22 which, inter alia, receives signals from a temperature sensor 24 which is arranged directly downstream of the heating device 18 here, and a humidity sensor 26 which is arranged inside the cooking chamber 12 here.
  • a controller 22 which, inter alia, receives signals from a temperature sensor 24 which is arranged directly downstream of the heating device 18 here, and a humidity sensor 26 which is arranged inside the cooking chamber 12 here.
  • 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 .
  • the input window can be used to preselect a specific cooking process, for example the product to be cooked and the desired level of browning
  • the output window can be used to show the user the remaining time of the current cooking process, for example, or to indicate which of the various rack levels in the cooking chamber is on are the products whose cooking process is currently complete.
  • the input window and the output window can also be combined to form a multifunctional unit.
  • the control unit 30 can be designed in such a way that it emits acoustic signals, for example a notification tone as input confirmation or a signal tone when the end of a cooking process is reached.
  • the controller 22 contains, among other things, an integrator 36, with which the specific heat input into a product to be cooked in the cooking chamber 12 can be determined over time, a browning counter 37, with which a browning counter value in a product being cooked in the cooking chamber 12 can be determined over time and an evaluation circuit 38, which can control various parameters of the cooking process as a function of the integrated values supplied by the integrator 36.
  • an integrator 36 with which the specific heat input into a product to be cooked in the cooking chamber 12 can be determined over time
  • a browning counter 37 with which a browning counter value in a product being cooked in the cooking chamber 12 can be determined over time
  • an evaluation circuit 38 which can control various parameters of the cooking process as a function of the integrated values supplied by the integrator 36.
  • the integrator 36 integrates the specific heat input into the product to be cooked over the cooking time.
  • Specific heat input is the amount of energy absorbed per unit area of the surface of the product to be cooked per unit of time.
  • the integrator takes into account a heat transfer coefficient a, which is stored for different, predefined cooking processes (that is, 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 speed of the fan wheel 20 and the type of device. With regard to the dependence of the heat transfer coefficient ⁇ on the speed of the fan wheel 20, it can be assumed that the air speed is proportional to the fan speed. Based on this, the heat transfer coefficient to be used in each case can be estimated using approximation formulas.
  • the integrator takes into account a driving temperature difference, which can generally be assumed to be 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.
  • More precise values result if the cooling of the cooking medium in the cooking chamber 12 is also taken into account, which can be determined on the basis of the power that has to be provided by the heating device 18 in order to keep the temperature in the cooking chamber constant. It is particularly preferred if the mean value between the temperature "in front of" the cooking chamber and "behind" the cooking chamber is used as the temperature of the cooking atmosphere, so that a mean value for the cooking medium temperature is obtained.
  • the signal from the humidity sensor 26 can be taken into account, since the humidity of the atmosphere in the cooking chamber affects the surface temperature T O of the product to be cooked.
  • a value for the integrated specific heat input over the cooking time (hereinafter referred to as "heat flow integral") is stored in the evaluation circuit 38 for each cooking process that the cooking appliance 10 can run, which is equated with reaching the boiling temperature on the surface of the product to be cooked will.
  • This value can be determined experimentally for each product to be cooked with different loads in the cooking chamber 12, for the different properties of the finished product (for example browning on the surface or core temperature) and for the different device types. In practice it should be sufficient to carry out these tests only for certain loads and products and then by interpolation or extrapolation to determine the value of the heat flow integral for the cooking processes that have not been run experimentally.
  • the surface temperature T O of the product to be cooked 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 that are usually available anyway in a cooking appliance.
  • the integrator 36 "switches over" to the browning counter 37 . In other words, from this point in time the browning counter determines how the cooking process is continued, in particular when it ends.
  • the tanning counter is only used for balancing or as a basis for calculating the display of effects (deviation from the ideal climate).
  • the manner in which the integrator 36, on the one hand, in phases in which the temperature of the surface of the product to be cooked is below boiling temperature, and, on the other hand, the browning counter 37 in phases in which the temperature of the surface of the product to be cooked is lower, differ determines the energy input into the product to be cooked.
  • the integrator 36 determines the heat input by adding up a specific heat input ⁇ E Z that is proportional to the temperature difference between the temperature T G of the cooking chamber atmosphere and the temperature T O on the surface of the product to be cooked.
  • the tanning counter 37 determines a dimensionless tanning counter value ⁇ B Z which is proportional to e ⁇ E kT O is.
  • the dimensionless browning value B th is a conversion to a browning scale that works with color charts, namely the BRAUN scale for testing baked goods with 14 brown levels with color numbers according to IEC 60350.
  • the course of the browning of the product to be cooked can be theoretically determined.
  • the value of the tanning counter is obtained by adding up individual values which are calculated at regular time intervals, for example every second.
  • FIG 2 The curve shows the theoretical browning of Kaiser rolls at a cooking temperature of 250 °C using the above formulas.
  • Tanning values analogous to the tanning fan are plotted on the ordinate axis, and the time in seconds is plotted on the abscissa axis.
  • the square boxes show the browning values determined experimentally.
  • browning counter value leads to a specific desired browning with different cooking process parameters.
  • These values can be stored in the controller 22 so that the evaluation circuit 38 ends the cooking process when the browning counter 37 has reached the desired value.
  • a self-learning function can be provided, with which an operator can modify the stored values and can therefore be more precisely adapted to its 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, thereby achieving more browning, the cooking appliance may increase the browning counter value so that the cooking appliance automatically browns more.
  • Another approach to determine surface temperature is to use a mathematical model. This allows the actual conditions to be simulated more precisely than is possible with the usual methods, in which, for example, the cooking chamber temperature is used for the surface temperature in Arrhenius' law. This approach ignores the fact that the surface temperature must be slightly lower due to the heat dissipation into the interior of the food.
  • the behavior in the model is only determined by E/T, where E represents an experimentally determined activation energy. Therefore, only the experimentally determined value E becomes false, but the behavior of the model remains unaffected.
  • E represents an experimentally determined activation energy. Therefore, only the experimentally determined value E becomes false, but the behavior of the model remains unaffected.
  • the difference between the surface temperature and the cooking chamber temperature is time-dependent; the surface temperature gradually approaches the cooking chamber temperature. If the cooking times vary greatly, the activation energy should depend on the cooking time. The model cannot currently reproduce this, the activation energy is averaged over the cooking times used in the adjustment.
  • This disadvantage can be eliminated by using a mathematical function that describes how the surface temperature approximates the cavity temperature.
  • Their qualitative behavior is derived from a physical model (e.g. distance proportional to 1/root (cooking time) for a long time).
  • This function roughly describes the time dependence of the surface temperature. What is important here is mainly the long-term behavior; at the beginning, the temperature difference is large, so the reaction speed is small and the exact course is not so important.
  • Fit parameters are free parameters of the model that are fitted to experimental data by minimizing the deviation.
  • the fit parameters reflect certain properties of the food to be cooked and represent parameters that can be interpreted physically.
  • 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 a comparison with a product database. The more information is available about the product and its properties, the better the optimal set of parameters for the product can be determined and the tanning process can be determined and predicted more precisely.
  • results of such temperature models can also be replaced by the directly measured, precise value of the surface temperature if the surface temperature is measured with a suitable sensor.
  • climate parameters on the surface temperature and thus on the browning reaction can also be taken over.
  • the difference between the surface temperature and the cooking chamber temperature is determined by the balance between heat dissipation towards the inside and heat input from the cooking chamber medium and cooling through evaporation.
  • climate parameters that influence the energy input on the surface and the evaporative cooling are in particular the fan speed and the humidity in the cooking chamber.
  • the type of influence can be partly taken from the energy meter, which integrates the energy input over time.
  • the browning on the underside of a product that is to say on the side on which it lies on a baking tray, can have been determined empirically in advance, so that it can be well estimated with a standard configuration.
  • inputs by the operator or data from sensors for example from a gas sensor or a camera, can also be included.
  • a database can be stored in the controller of the cooking device, in which product-relevant browning data are stored. This 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 tanning process by means of sensors such as a camera or a gas sensor and compare this with the values that are obtained by means of the tanning 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 be able to complete the cooking process within a certain time, or the cooking time if the desired browning has not yet been achieved after the intended cooking time).
  • the data from a camera that records the browning of the product can be used.
  • napshots are helpful, which are taken, for example, of products that are hidden from the camera by a food support arranged above it in the cooking chamber and are only briefly visible to the camera when the food support arranged above it is changed.
  • the senor can measure the browning currently occurring on the product, and the controller can compare the result of the measurement with the course of browning determined by the browning counter. The difference can be used to adjust the climate so that the final browning corresponds to the target value.
  • the cooking processes as a whole can also be adjusted by comparing the cooking processes with one another in such a way that stored browning data for different products are modified (possibly self-learning), so that the cooking appliance can implement the specifications of an operator better and better over time.
  • the controller can also use the browning counter when using the cooking appliance for a large number of consecutive, different cooking processes to compare these different cooking processes in such a way that the ideal climate is determined for parallel or consecutive cooking processes and a planned cooking process is postponed to a later point in time , for which the cooking parameters (which are then set due to other cooking processes) better match the planned cooking process.
  • tanning counter in combination with data from sensors (for example tanning data determined by means of a camera or data from a gas sensor) to draw conclusions about a product type or a product condition.
  • This information can (possibly in combination with data from a database) be used to adapt the cooking climate to the respective boundary conditions.
  • browning measured by the sensor or the newly calculated browning corresponds to a characteristic curve (e.g. fit parameters are in a certain range)
  • conclusions can be drawn about the product or the product properties (e.g. marinated).
  • the tan counter can also be used as an accounting basis to show an operator the effects of changing climate or time settings, or the effects of intervening on a mixed load.
  • browning counter forms the basis for communicating to the operator whether the new value can be reached or not, possibly also with a display of which browning can still be achieved in the current cooking process (e.g. browning level 4 instead of the desired 5).
  • the browning counter is used as a control variable for synchronously achieving the outer and inner degree of doneness.
  • a core temperature sensor or a model for internal heating is used. With larger pieces of food, the internal heating reacts much more slowly to the cooking climate than the browning. This can be used to adjust the browning speed to the expected remaining time, especially towards the end of a cooking process.
  • the target value for the inner strength can be, for example, reaching a certain temperature, a C value, a softening, a color on the inside or an increase in volume.
  • the browning counter is used on the one hand as a variable for calculating the remaining time required for a specific climate and on the other hand for calculating the necessary climate adjustment to achieve the desired degree of outer doneness on the to reach the specified time.

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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)

Claims (14)

  1. Procédé de commande d'un procédé de cuisson dans un appareil de cuisson (10), dans lequel, à partir d'un instant où la surface d'un produit à cuire dépasse une température de l'ordre de la température d'ébullition de l'eau, une valeur de compteur de brunissement sans dimension est additionnée dans le produit à cuire pour obtenir une valeur de brunissement actuelle en additionnant des valeurs individuelles calculées à intervalles réguliers et le procédé de cuisson est arrêté lorsqu'une valeur de brunissement prédéterminée est atteinte,
    la relation suivante étant utilisée pour déterminer la valeur de compteur de brunissement sans dimension ΔBz dans le produit à cuire : ΔB Z = e − E 0 T ∗ BZ ∞ − BZ n − 1
    Figure imgb0007
     avec : E = valeur de l'énergie d'activation liée au produit
    ΔBZ : valeur de compteur de brunissement sans dimension
    BZ∞ : valeur de compteur de brunissement infinie sans dimension liée au produit
    T : la température de l'espace de cuisson en K.
  2. Procédé selon la revendication 1, caractérisé en ce que l'instant où la surface du produit dépasse une température de l'ordre de la température d'ébullition de l'eau est déterminé en mesurant la température de surface.
  3. Procédé selon la revendication 1, caractérisé en ce que l'instant où la surface du produit dépasse une température de l'ordre de la température d'ébullition de l'eau est estimé en déterminant un apport de chaleur spécifique dans le produit, en intégrant cet apport de chaleur spécifique sur la durée de cuisson et en considérant que l'instant est atteint lorsque cette intégrale de flux de chaleur a atteint une valeur d'ébullition prédéterminée.
  4. Procédé selon la revendication 3, caractérisé en ce que l'apport de chaleur spécifique est déterminé à partir du produit d'un coefficient de transfert de chaleur supposé α pour le procédé de cuisson actuel et d'une différence de température d'entraînement.
  5. Procédé selon la revendication 4, caractérisé en ce que la différence de température d'entraînement est la différence entre une température de milieu de cuisson TM et une température de surface TO du produit à cuire.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce que la valeur de brunissement à laquelle le procédé de cuisson est terminé a été déterminée expérimentalement au préalable pour différents produits ou groupes de produits à cuire.
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce que des valeurs du compteur de brunissement sont comparées à des données d'une base de données de brunissement.
  8. Procédé selon la revendication 7, caractérisé en ce que les données de la base de données de brunissement sont modifiées en fonction du résultat de la comparaison.
  9. Procédé selon l'une des revendications 7 et 8, caractérisé en ce que pour la comparaison, une valeur pour le brunissement objectif est fournie, notamment par un capteur.
  10. Procédé selon l'une des revendications 7 et 8, caractérisé en ce que pour la comparaison, une valeur pour le brunissement est fournie, laquelle est entrée par un opérateur.
  11. Appareil de cuisson (10) comprenant un espace de cuisson (12), un dispositif de chauffage (18) et une commande (22), la commande (22) étant aménagée de manière à mettre en oeuvre le procédé selon l'une des revendications précédentes et comprenant un compteur de brunissement (37) aménagé de manière à additionner une valeur de compteur de brunissement sans dimension pour obtenir une valeur de brunissement.
  12. Appareil de cuisson selon la revendication 11, caractérisé en ce qu'un capteur apte à saisir des données relatives au brunissement est présent.
  13. Appareil de cuisson selon la revendication 12, caractérisé en ce que le capteur est une caméra.
  14. Appareil de cuisson selon la revendication 12, caractérisé en ce que le capteur est un capteur de gaz.
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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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

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DE102008012190A1 (de) 2008-03-03 2009-09-10 Rational Ag Verfahren zum Führen eines Garprozesses und Gargerät hierfür
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DE102010055983A1 (de) 2010-12-23 2012-06-28 Rational Aktiengesellschaft Verfahren zum Steuern eines Garverfahrens in einem Gargerät sowie Gargerät

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DE102015106477A1 (de) 2016-10-27

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