EP3152498B1 - Appareil de cuisson avec projecteur de motif lumineux et caméra - Google Patents

Appareil de cuisson avec projecteur de motif lumineux et caméra Download PDF

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Publication number
EP3152498B1
EP3152498B1 EP15727630.4A EP15727630A EP3152498B1 EP 3152498 B1 EP3152498 B1 EP 3152498B1 EP 15727630 A EP15727630 A EP 15727630A EP 3152498 B1 EP3152498 B1 EP 3152498B1
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EP
European Patent Office
Prior art keywords
light pattern
cooking
cooking appliance
camera
food
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EP15727630.4A
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German (de)
English (en)
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EP3152498A1 (fr
Inventor
Sebastian Erbe
Robert KÜHN
Dan Neumayer
Daniel Vollmar
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BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Priority to PL15727630T priority Critical patent/PL3152498T3/pl
Publication of EP3152498A1 publication Critical patent/EP3152498A1/fr
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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
    • F24C7/081—Arrangement or mounting of control or safety devices on stoves
    • 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 invention relates to a cooking appliance, comprising a cooking chamber with a loading opening that can be closed by means of a door, a light pattern projector fixed in relation to the cooking chamber for generating a light pattern, a camera for taking pictures from an area that can be irradiated by the light pattern and one coupled to the camera Evaluation device for calculating a three-dimensional shape of at least one object which is located in the area that can be irradiated by the light pattern, by means of a light pattern evaluation.
  • the invention is particularly advantageously applicable to ovens.
  • the invention is particularly advantageously applicable to household appliances.
  • EP 2 530 387 A1 discloses an oven with a device for detecting a three-dimensional shape of food on a baking tray of the oven.
  • the device contains at least one laser which is arranged or can be arranged over a cooking space of the oven. A laser beam from the laser is directed downwards.
  • the device further comprises at least one camera which is arranged or can be arranged above a baking sheet of the oven. The camera is arranged or can be arranged in a front section of the furnace.
  • the baking tray and the camera are mechanically coupled so that the camera and the baking tray can be moved synchronously.
  • An upper side of the baking sheet is in a field of view of the camera.
  • An angle between a central axis of a field of view of the camera and the laser beam is predetermined.
  • the device for detecting the three-dimensional shape of the food on the baking sheet is also disclosed.
  • EP 2 149 755 A1 discloses an oven for heating food products comprising a cooking chamber to receive the product via a loading port and a product feature corn extraction system configured to extract at least one product feature representative of a configuration of the product, the system comprising : at least one camera, which is designed and arranged to record top views of the product, and at least one contour plane unit that is used to extract or highlight contour planes at least a portion of the product and, as the case may be, an object that to introduce together is provided with the product in the cooking space, and a product feature extraction unit for extracting the at least one product feature on the basis of the top view of the product and contour planes of the product.
  • a method for operating an oven for heating a food product comprising the steps: a) extracting a product feature of a product that is to be heated in a chamber of the oven by recording at least one top view of a product using at least one camera, extracting and / or Highlighting of contour planes of at least one section of the product and, as may be the case, an object that is intended to be introduced together with the product into the cooking chamber, using at least one contour plane unit, and b) extracting the at least a product feature based on the plan views and contour planes, based on at least one product feature, and optionally secondary data representing a physical configuration of the product, preferably at least one of the product temperature, a product weight and a product density, for automatic control or for Heating the Product.
  • EP 1 921 384 A1 discloses a device for determining the temperature inside a product to be cooked.
  • the device has at least one temperature sensor for detecting at least one surface temperature of the item to be cooked and / or an ambient temperature of the item to be cooked, in particular at a measuring location within a cooking space surrounding the item to be cooked, preferably with an ambient temperature sensor arranged at the measuring location.
  • the device comprises at least one distance sensor for detecting one or a plurality of distances between the distance sensor on the one hand and one or a plurality of distance measuring points on the surface of the food to be cooked on the other hand.
  • the device comprises at least one time measuring device for recording the time during preparation of the food and at least one calculation device for calculating the temperature inside the food from the surface temperature of the food and / or ambient temperature, the interval or the plurality of intervals, the time and one Starting temperature of the food.
  • a method for determining the temperature inside a product to be cooked is also disclosed.
  • DE 197 48 062 A1 discloses a method and a device for three-dimensional, optical measurement of objects. Afterwards, the measuring system must be calibrated in the case of optical, areally working, three-dimensional measuring methods, since the geometric parameters of the system must be known in order to carry out the triangulation calculation. After calibration, the lenses must no longer be adjusted, as this changes the imaging errors of the optics in an uncontrollable manner. The method enables the measuring system to be set to a different measuring field size even after calibration.
  • the measuring system By determining the inner bundle of rays from the projector and camera by means of a device which simultaneously serves to focus on a wide variety of measuring distances, the measuring system is adapted to different measuring field sizes in such a way that the geometric changes made to the system can be precisely determined and those that are decisive for the triangulation Parameters can be calculated without recalibration.
  • the calibration now takes place with a measurement field size which is selected solely from the point of view of the ease of manufacture of the calibration device and easily manageable dimensions. Once the system has been calibrated, it can then be set to the most varied, in particular very large, measurement distances and measurement volumes. An application to household appliances or cooking appliances is not disclosed.
  • WO 00/70303 discloses a method and an apparatus for the imaging of three-dimensional objects, comprising a structural light source which projects a focused image onto an object by passing light either continuously or in a stroboscopic manner through an optical grating and a downstream projection lens. An application to household appliances or cooking appliances is not disclosed.
  • DE 10 2006 005 874 A1 discloses a device and a method for contactless measurement of, in particular, cylindrical objects on surfaces. To this end, it is proposed to use a laser to generate a line on the surface, the reflection of which is measured by a camera. After the line has been recorded, it is shifted parallel to itself several times and the recording is repeated. In this way, a shadow image of the object arranged on the surface is generated by successively displacing the line. It is also possible to separate the multiline triangulation and the shadow formation from one another.
  • a stationary laser or another radiation source can be used for multiline triangulation.
  • the Shadow formation can be carried out by two also stationary radiation sources, for example a row of LEDs, simultaneously or one after the other. The use of a stationary structure of radiation sources and camera simplifies and makes the mechanical structure cheaper. An application to household appliances or cooking appliances is not disclosed.
  • WO 2010/102261 A1 discloses a food treatment device in which food located in the device is treated by radiation.
  • the food treatment device has a camera for image recognition.
  • a type of food eg pizza
  • the image recognition can identify its location, occupancy, etc., for example.
  • a light pattern can also be used to identify the height or other expansion of the pizza.
  • a cooking device having a cooking chamber with a loading opening that can be closed by means of a door, (at least) one projector (referred to below as a "light pattern projector" without restricting generality) for generating a light pattern, at least) one camera for recording images from an area that can be irradiated by the light pattern and an evaluation device coupled to the camera for calculating a three-dimensional shape of at least one object that is located in the area that can be irradiated by the light pattern by means of a light pattern evaluation, the The light pattern projector is arranged to radiate a light pattern into the cooking chamber, the camera is arranged in particular fixedly with respect to the cooking chamber, the camera is arranged for taking pictures from an area of the cooking chamber that can be irradiated by the light pattern, even when the cooking chamber is closed and the Evaluation device is set up for repeated calculation of the three-dimensional shape of the at least one object, which is located in the region of the cooking chamber that can be irradiated by the light pattern, during
  • the cooking appliance has the advantage that the depth information can be used as a parameter for automatic programs.
  • a possible change in volume of the item to be cooked during the cooking process when the cooking appliance is in operation can thus be recorded and a type of item to be cooked can be determined.
  • the control of the cooking parameters can be influenced, for example the cooking space temperature. So For example, a rising behavior of a bread and a shrinking behavior of a piece of meat may be recorded and possibly used to control the cooking appliance.
  • the basically known method of patterned or structured light (“structure light”) is used in particular.
  • a defined light pattern is projected onto the object to be recorded or measured by means of the light pattern projector and recorded by the camera.
  • a three-dimensional model of this object can be calculated by means of the evaluation device.
  • a depth resolution of a specific image point depends on the angle between a light beam for generating this image point and a normal vector to a plane or to an optical axis of the camera. A theoretical optimum resolution would be at the largest possible angle.
  • the cooking appliance may be or have an oven, in particular an oven.
  • the cooking space may then also be referred to as the oven space.
  • the oven may be a stand-alone oven or it may be part of an oven / hob combination or range.
  • the oven may have a microwave and / or steam treatment functionality.
  • the cooking appliance is a household appliance, in particular in the sense of “white goods”.
  • the light pattern projector may also be referred to as a so-called “3D scanner”.
  • the light pattern projector emits at least one light pattern, for example a stripe and / or point pattern, but is not limited thereto. In this way, any other light pattern can be generated, for example ring-shaped Pattern, wave pattern, etc.
  • a pattern is selected in particular in such a way that it matches the desired resolution of the three-dimensional image.
  • the camera may be a digital camera. It may take individual pictures and / or picture sequences, especially videos.
  • the evaluation device may be an independent device of the cooking appliance, e.g. in the form of electronics, in particular on a separate circuit board. Alternatively, it may be integrated into a further device of the cooking appliance, e.g. into a central control device. This further device may then also be able to carry out the evaluation in particular.
  • an optical axis of the light pattern projector and an optical axis of the camera are at an angle between 20 ° and 30 ° to one another. This achieves good visibility of the projected light pattern with good depth resolution and consequently a particularly reliable determination of the three-dimensional shape of the at least one object.
  • the light pattern projector and the camera are arranged behind a wall or muffle of the cooking chamber, in particular at a predefined distance. In this way, these two components can be sufficiently thermally insulated from the cooking space.
  • the cooking chamber wall may have a respective window for the light pattern projector and for the camera.
  • the windows may be covered with transparent glass.
  • the light pattern projector and the camera are arranged behind a ceiling of the cooking space.
  • a food support eg a baking sheet or a wire rack
  • This in turn enables particularly precise images and measurements to be generated.
  • This position has the further advantage that cooling air conducted over the ceiling (eg for cooling electronics arranged above the cooking chamber) can also be used to cool the light pattern projector and the camera.
  • the distance between the light pattern projector and the camera behind the cooking chamber wall or muffle can be muffle-specific.
  • different light patterns can be radiated into the cooking space by means of the light pattern projector.
  • the three-dimensional shape of the at least one object can be determined with a particularly small error.
  • alternating point-like and strip-like light patterns can be irradiated and evaluated.
  • Different dot patterns and / or different stripe patterns can also be radiated into the cooking space. This can take place in a predetermined sequence or if a measured depth resolution does not produce sufficient results.
  • the light pattern projector has at least one pixel-like screen or screen for shaping the light pattern.
  • the pixel-like screen may e.g. be a liquid crystal screen or an LCD screen.
  • the pixel-like screen may itself generate light as a structural unit in order to adequately illuminate the cooking space with the light pattern.
  • the pixel-like screen may e.g. can also be backlit by at least one separate light source so that it can be used as a 'variable diaphragm'. The latter case enables particularly high luminous fluxes.
  • the light emitted by the light pattern projector and received by the camera may be visible light and / or infrared light.
  • the advantage of infrared light is that an observer looking into the cooking space cannot see the light pattern.
  • the 3D scanner can be calibrated.
  • At least one calibration marking is located on a food support, for example on a baking sheet or a grate etc.
  • it may be located on a surface for use or storage of the food support for food.
  • This calibration mark especially likes have a known size, so that a distance to the camera can be determined by means of the size recorded by the camera.
  • a calibration marking may be, for example, a colored marking and / or a predetermined shaped marking.
  • the calibration marks can also be defined geometrical features, e.g. Functional areas of the cooking chamber wall or muffle such as insertion protrusions.
  • the calibration mark (s) can also serve to determine the insertion level on which the object to be measured is located.
  • the calibration preferably takes place in the closed muffle or with the cooking space closed, in particular at the start of a cooking process. This minimizes any influence on the measurement from the environment.
  • 3D scan preferred insertion levels in the cooking space for the 3D measurement (“3D scan”). They are preferably located in a lower third of the muffle. This has the advantage that large-area and / or large-volume objects can also be reliably identified and measured.
  • the 3D measurement of the object advantageously takes place after the calibration. In principle, however, calibration can also be dispensed with.
  • the cooking appliance is equipped with an insertion identifier.
  • the cooking appliance may then, when it detects that a food carrier is located on an insertion level that is unfavorable for a 3D measurement, to output a warning signal and / or a display to a user.
  • the cooking appliance may then also prevent a 3D scan.
  • the evaluation device is set up to recognize a type of item to be cooked on the basis of its shape and shape change calculated by the light pattern evaluation.
  • This enables, among other things, an automatic adaptation of cooking parameters to the food (e.g. within the framework of a cooking program) and / or an adaptation of user guidance to the food (e.g. by displaying cooking parameters and / or cooking programs suitable for the recognized food).
  • the cooking appliance is set up to recognize the food being cooked on the basis of an image evaluation of images recorded by the camera (without 3D measurement, also referred to as “image recognition” below) and the 3D scan. Recognition of the food to be cooked on the basis of a combined image recognition and a 3D measurement enables a higher recognition probability through the additional height and depth information. This may e.g. enter as information in an image recognition algorithm.
  • the evaluation device is set up to recognize a type of food carrier, e.g. whether the food is on a wire rack or on a baking sheet.
  • This information can be used by the cooking appliance, for example, to set or adapt cooking parameters, for example a heating output of upper and / or lower heating or an activation and / or setting of a heating output of a circulating air heater.
  • the evaluation device is set up to recognize a type of accessory, in particular cooking utensils, for example a roasting pan or the like placed on a food support, in which the food is located. So it may be measurable whether the food to be cooked is in an open roaster or the roaster is closed. This information may also be used by the cooking appliance to set or adapt cooking parameters, possibly including the option of selecting the cooking method used. If the roaster is closed, the cooking device may be dependent on input from the user about the type of content.
  • a type of accessory in particular cooking utensils, for example a roasting pan or the like placed on a food support, in which the food is located. So it may be measurable whether the food to be cooked is in an open roaster or the roaster is closed. This information may also be used by the cooking appliance to set or adapt cooking parameters, possibly including the option of selecting the cooking method used. If the roaster is closed, the cooking device may be dependent on input from the user about the type of content.
  • the evaluation device is set up to detect a core temperature of an object.
  • the core temperature can be calculated using a correlation with a change in volume determined by the 3D scan during a cooking process with knowledge of the type of food being cooked. There is no need for a separate core temperature probe or roast skewer. For a particularly high level of reliability in determining the core temperature, it is a preferred development that the food to be cooked has an almost homogeneous structure.
  • the core temperature is determined by means of a 3D scan, not as in EP 1 921 384 A1 described by means of one or more distance sensors.
  • the evaluation device is coupled to a control device of the cooking device and the control device is set up to adapt an operation of the cooking device on the basis of at least one object parameter determined by the evaluation device.
  • the associated object can be food, an accessory and / or a food carrier.
  • Object parameters can e.g. be a position, shape, volume or type, etc., of the object.
  • the 3D information determined by one or more 3D scans can be used in particular for the automation of cooking, cooking and baking processes. As already mentioned, it is possible to carry out the 3D scan during a cooking process. The 3D information or 3D data that is then determined is not only used to identify the food being cooked, but also to adapt the cooking parameters if necessary.
  • a cooking process or cooking process can thus be individually tailored to the food being cooked. If an exact detection of the food to be cooked is not possible, inputs from a user can in particular be taken into account. For this purpose, the cooking appliance may request the user to enter further information about the food to be cooked into the cooking appliance.
  • the cooking appliance has a screen on which at least one three-dimensional image of at least one object recorded by the camera can be displayed.
  • a three-dimensional representation of the contents of the cooking space is offered on a screen. This enables a particularly informative presentation of information for a user.
  • the screen may e.g. be present on a front side or a top side of the cooking appliance.
  • the screen may be a touch-sensitive sensor screen or touch screen.
  • One way of operating the cooking device is to carry out a calibration before starting a food treatment (e.g. a cooking process). Furthermore, shortly before the start of a food treatment, a 3D measurement or a 3D scan of the food to be cooked may be carried out in order to record its initial geometry. An object detection with regard to a type of item to be cooked, a type of an accessory and / or a type of a food carrier may also be carried out before the start of a food treatment.
  • At least one 3D scan may also take place during the food treatment, in particular several 3D scans at, for example, periodic intervals.
  • a product to be cooked is identified and, for example, the end of treatment and / or a core temperature can be identified.
  • the light pattern projector is also provided for illuminating the cooking space. For example, it may illuminate the cooking space for viewing by a user and only shine the light pattern into the cooking space for comparatively short periods in between. This means that there is no need for a separate light source for lighting the cooking space.
  • Fig.1 shows an arrangement (“3D scanner”) for determining a three-dimensional shape of at least one object O (“3D scanner”), having a light pattern projector 1 directed at the object, a camera 2 directed at the object O, and a control device C for operation the light pattern projector 1 and for calculating a three-dimensional shape of the object O on the basis of at least one image received by the camera 2 by means of a light pattern evaluation.
  • a screen 3 for viewing the object O ′ calculated by the control device C is optionally available.
  • the light pattern projector 1 generates a predetermined light pattern L, e.g. a stripe or dot pattern.
  • the light pattern projector 1 emits its light in a light beam with a first optical axis A1.
  • the camera 2 typically a digital camera, has a field of view F with a second optical axis A2, which is oriented at an angle to the first optical axis A1 of the light pattern projector 1. In other words, the camera 2 is oriented at an angle to the light pattern projector 1. It observes a region of the object O that is or can be irradiated by the light pattern L.
  • Fig. 2 shows a sketch of a reconstruction of a shape of the object O measured by means of the 3D scanner 1, 2, C.
  • the light pattern projector 1 here has a light source Q, e.g. an array of light-emitting diodes, which is followed by a pattern-generating element in the form of a freely programmable LCD surface D that can be radiated through. Depending on the pattern M generated on the LCD surface D, a corresponding, in particular complementary, light pattern L is emitted from the LCD surface D.
  • a light source Q e.g. an array of light-emitting diodes
  • a pattern-generating element in the form of a freely programmable LCD surface D that can be radiated through.
  • a corresponding, in particular complementary, light pattern L is emitted from the LCD surface D.
  • an LED screen may already serve as the light source (not shown), in which case a separate light source can then be dispensed with because of the background lighting (“backlighting”) integrated therein.
  • Fig. 2 is shown by way of example how light in the form of a vertical column or line G is radiated from the light pattern projector 1 onto the object O.
  • a projection P (G) of this line G which is distorted by the surface contour of the object O, appears on the object O.
  • the camera 2 takes an image of this projection P (G), which reproduces the distortion, due to its inclination with respect to the light pattern projector 1.
  • the camera 2 stores the projection P (G) as appropriately positioned image points B or "pixels" of a matrix that results from a matrix-like structure of individual sensors of a sensor array S of the camera, for example a CCD sensor array.
  • the height or depth information is given by the deviation of the image points B from a vertical line.
  • the depth resolution depends on an angle W between the light beam r leading to the image point B and the direction of the column or line G.
  • a theoretical optimum in terms of resolution would be at the largest possible angle W.
  • the visibility of the projection P (G) on the surface of the object O and thus its detectability in the camera image deteriorate with increasing approach to this optimum. Since a reconstruction is only possible for those points on the surface of the object O which on the one hand are visible from the camera 2 and on the other hand can be illuminated by the light pattern projector 1, a compromise is made here.
  • Such a 3D measurement or 3D scan is known in principle and is therefore not discussed further below.
  • Fig. 3 shows a sectional view in side view of a cooking device equipped with a 3D scanner in the form of an oven 4.
  • the oven 4 has a cooking space 6 delimited by an oven muffle 5.
  • the oven muffle 5 has at the front a loading opening 8 which can be closed by means of an oven door 7 and through which objects, in particular in the form of food O1, can be brought into the cooking space 6.
  • a cooking space temperature T can be set by means of one or more, in particular electrically operated, heating elements (not shown).
  • a ceiling 9 of the furnace muffle 5 there are two viewing windows 10 and 11, which can be covered, for example, with transparent glass panes.
  • a light pattern projector 1 e.g. with an LCD display for pattern generation
  • a camera 2 behind the viewing window 11 their distance from the furnace muffle 5 is thermally protected.
  • a flow of cooling air may sweep over the ceiling 9, for example for cooling components arranged there, such as a control device.
  • the light pattern projector 1 and the camera 2 can also be further cooled by this cooling air flow.
  • the light pattern projector 1 and the camera 2 are arranged laterally offset from one another.
  • their optical axes A1 and A2 assume an angle ⁇ between 20 ° and 30 °, which enables high depth resolution with good visibility.
  • the light pattern projector 1 and the camera 2 are fixedly arranged in relation to the cooking space 6 and therefore do not move with it, for example when the oven door 7 is actuated.
  • the light pattern projector 1 emits a light pattern L through the viewing window 10 into the cooking space 6, in such a way that, from a predetermined distance from the ceiling 9, practically the entire horizontal surface of the cooking space 6 can be illuminated with the light pattern L. This may e.g. be the case in a lower half or in a lower third of the cooking space 6.
  • the camera 2 records images from an area of the cooking chamber 6 that can at least partially be irradiated by the light pattern
  • the oven 4 also has an evaluation device 12 coupled to the camera 2 for calculating a three-dimensional shape, for example of the food O1 and a food carrier O2, which are located in the area that can be irradiated by the light pattern L, by means of a light pattern evaluation. This is based on a 3D measurement based on at least one image recorded by the camera 2.
  • the light pattern projector 1, the camera 2 and the evaluation device 12 together form the 3D scanner.
  • the evaluation device 12 may be functionally integrated into a central control device of the baking oven 4 or it may be coupled to a control device as an independent unit.
  • a 3D scan comprising e.g. a recording of an image of the projection P (G) of the light pattern L by means of the camera 2 and a calculation of the three-dimensional shape of the food O1 and the food support O2 can be carried out with the oven door 7 or loading opening 8 closed.
  • the food carrier O2 has one or more, for example colored, calibration markings K on its upper side, which have a known size and can be easily identified.
  • the size of the calibration mark (s) K recorded by the camera 2 allows a distance from the ceiling 9 and thus, for example, the insertion level used identify.
  • the oven 4 may output a message to a user, e.g. a display on a front screen 3 of a control panel 13. At least one calibration mark may also be located on the oven muffle 4.
  • an initial 3D measurement of the item to be cooked O1 may be carried out by means of the 3D scanner 1, 2, 12 in order to calculate its original shape.
  • the calculated shape may be displayed on the screen 3.
  • the calculated shape is used to determine the item to be cooked O1 by the cooking appliance 4, specifically for image recognition of the item to be cooked O1, which can also be carried out by the camera 2.
  • a type of food carrier O2 may also be recognized by means of the 3D scanner 1, 2, 12.
  • One or more cooking parameters of the cooking process may be adapted on the basis of a recognition of the food O1 and possibly the carrier O2.
  • a cooking time and / or the cooking space temperature T may thus be adapted on the basis of the recognized type and / or the recognized volume of the item to be cooked and / or the recognized item carrier O2.
  • 3D measurements can be carried out repeatedly in order to determine a change in shape and / or volume of the item to be cooked O1.
  • the oven 4 may adapt the cooking sequence, e.g. change the cooking time and / or the cooking space temperature, including switching off the heaters.
  • the light pattern projector 1 may project different light patterns L into the cooking space 6.
  • Fig. 4 shows a diagram of a profile of a temperature T and a volume V of the item to be cooked O1 with a determination of the item to be cooked by means of the cooking appliance 4, for example.
  • the food O1 to be cooked is purely by way of example a dough product, for example a round tarte flambée or a biscuit in a springform pan.
  • a distinction between these two types of food O1 cannot be distinguished only by means of image recognition by the camera 2 because in a two-dimensional view from above (top view) both the tarte flambée and the sponge cake look circular. In addition, both are similar in color. However, both types of food require a different specific baking environment. If the tarte flambée is treated like the sponge cake, the result is unsatisfactory, which also applies to the reverse case.
  • the cooking appliance 4 Through the 3D measurement by means of the 3D scanner 1, 2, 12, the cooking appliance 4 also receives spatial information about the food to be cooked O1.
  • This spatial information of the initial state of the item to be cooked O1 before the cooking process may already be sufficient to distinguish the flat tarte flambée from the higher biscuit.
  • the type of item to be cooked O1 is determined by means of the 3D scanner 1, 2 12 from the change in its shape, in particular a change ⁇ V in its volume V.
  • the cooking space temperature T has an initial value Ts at an initial point in time ts of the cooking process, e.g. Room temperature.
  • the cooking space temperature T increases due to at least one activated heater, specifically for tarte flambée and sponge cake, as shown by the curve T1 + T2. If the cooking space temperature T reaches a target temperature Td1 for biscuits at a point in time td, which is below a target temperature Td2 for tarte flambée, a further 3D measurement is carried out in order to determine the type of item O1 to be cooked.
  • the cooking appliance 4 can then, for example, increase its cooking space temperature T to the associated setpoint Td2, as indicated by the temperature curve T2.
  • the cooking process ends at an associated end time te2.
  • the cooking appliance 4 may subsequently keep its cooking space temperature T at the associated setpoint Td1, as indicated by the temperature curve T1. The cooking process ends at an associated end time te1.
  • a clear distinguishing feature for identifying the food to be cooked can therefore be provided.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Length Measuring Devices By Optical Means (AREA)

Claims (12)

  1. Appareil de cuisson (4), présentant
    - un compartiment de cuisson (6) avec une ouverture de chargement (8) apte à être refermée au moyen d'une porte (7),
    - un projecteur de motif lumineux (1) disposé de manière fixe par rapport au compartiment de cuisson (6) de manière à générer un motif lumineux (L),
    - une caméra (2) destinée à enregistrer des images d'une zone apte à être éclairée par le biais du motif lumineux et
    - un dispositif d'évaluation (12) couplé à la caméra (2) de manière à calculer une forme tridimensionnelle d'un objet (O ; O1 ; O2) qui se trouve dans la zone apte à être éclairée par le biais du motif lumineux (L), au moyen d'une évaluation de motif lumineux,
    dans lequel
    - le projecteur de motif lumineux (1) est disposé dans le compartiment de cuisson (6) de manière à envoyer un motif lumineux (L),
    - la caméra (2) est disposée de manière fixe par rapport au compartiment de cuisson (6),
    - la caméra (2) est disposée de manière à enregistrer des images d'une zone du compartiment de cuisson (6) apte à être éclairée par le biais du motif lumineux également lorsque le compartiment de cuisson (6) est fermé et
    - le dispositif d'évaluation (12) est conçu pour calculer de manière répétée la forme tridimensionnelle de l'au moins un objet (O ; O1 ; O2) qui se trouve dans la zone du compartiment de cuisson (6) apte à être éclairée par le biais du motif lumineux (L) au cours d'un fonctionnement de l'appareil de cuisson (4),
    caractérisé en ce que
    - le dispositif d'évaluation (12) est conçu pour reconnaître un type de produit à cuire (O1) à l'aide de sa forme calculée par le biais de l'évaluation de motif lumineux et de sa modification de forme au cours du fonctionnement de l'appareil de cuisson (4), dans lequel
    - le dispositif d'évaluation (12) est couplé à un dispositif de commande de l'appareil de cuisson (4) et le dispositif de commande est conçu pour adapter un fonctionnement de l'appareil de cuisson (4) sur la base d'au moins un paramètre d'objet déterminé par le biais du dispositif d'évaluation (12).
  2. Appareil de cuisson (4) selon la revendication 1, caractérisé en ce qu'un axe optique (A1) du projecteur de motif lumineux (1) et un axe optique (A2) de la caméra (2) forment l'un par rapport à l'autre un angle compris entre 20° et 30°.
  3. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le projecteur de motif lumineux (1) et la caméra (2) sont disposés derrière un plafond (9) du compartiment de cuisson (6).
  4. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que, au moyen du projecteur de motif lumineux (1), différents motifs lumineux (L) sont aptes à être envoyés dans le compartiment de cuisson (6).
  5. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le projecteur de motif lumineux (1) présente au moins un écran à pixels de manière à former le motif lumineux (L).
  6. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que des marques d'étalonnage prédéterminées (K) se trouvent au niveau d'un moufle (5) délimitant le compartiment de cuisson.
  7. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'évaluation (12) est conçu pour reconnaître le type de produit à cuire (O1) également à l'aide d'une reconnaissance d'images.
  8. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'évaluation (12) est conçu pour reconnaître un type de support de produit à cuire (O2) à l'aide de sa forme calculée par le biais de l'évaluation de motif lumineux.
  9. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'évaluation (12) est conçu pour reconnaître un type d'accessoire à l'aide de sa forme calculée par le biais de l'évaluation de motif lumineux.
  10. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le dispositif d'évaluation (12) est conçu pour reconnaître une température au coeur d'un objet (O1) à l'aide de sa modification de forme reconnue par le biais de l'évaluation de motif lumineux.
  11. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que l'appareil de cuisson (4) présente un écran (3) sur lequel une forme calculée du produit à cuire (O1) est apte à être représentée.
  12. Appareil de cuisson (4) selon l'une des revendications précédentes, caractérisé en ce que le projecteur de motif lumineux (1) est également prévu de manière à éclairer le compartiment de cuisson (6).
EP15727630.4A 2014-06-05 2015-06-03 Appareil de cuisson avec projecteur de motif lumineux et caméra Active EP3152498B1 (fr)

Priority Applications (1)

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PL15727630T PL3152498T3 (pl) 2014-06-05 2015-06-03 Urządzenie do obróbki termicznej z projektorem wzorca świetlnego i kamerą

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DE102014210672.9A DE102014210672A1 (de) 2014-06-05 2014-06-05 Gargerät mit Lichtmusterprojektor und Kamera
PCT/EP2015/062349 WO2015185608A1 (fr) 2014-06-05 2015-06-03 Appareil de cuisson avec projecteur de motif lumineux et caméra

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EP (1) EP3152498B1 (fr)
CN (1) CN106461230B (fr)
DE (1) DE102014210672A1 (fr)
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PL (1) PL3152498T3 (fr)
WO (1) WO2015185608A1 (fr)

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Publication number Publication date
DE102014210672A1 (de) 2015-12-17
EP3152498A1 (fr) 2017-04-12
PL3152498T3 (pl) 2021-05-31
CN106461230B (zh) 2019-04-12
US10228145B2 (en) 2019-03-12
US20170115008A1 (en) 2017-04-27
WO2015185608A1 (fr) 2015-12-10
CN106461230A (zh) 2017-02-22
ES2835724T3 (es) 2021-06-23

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