EP3446040A1 - Verfahren zum feststellen einer reinigungsnotwendigkeit und qualitätsmanagement-überwachungssystem eines gewerblichen gargeräts und gewerbliches gargerät - Google Patents
Verfahren zum feststellen einer reinigungsnotwendigkeit und qualitätsmanagement-überwachungssystem eines gewerblichen gargeräts und gewerbliches gargerätInfo
- Publication number
- EP3446040A1 EP3446040A1 EP17712121.7A EP17712121A EP3446040A1 EP 3446040 A1 EP3446040 A1 EP 3446040A1 EP 17712121 A EP17712121 A EP 17712121A EP 3446040 A1 EP3446040 A1 EP 3446040A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking
- cleaning
- appliance
- cooking appliance
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 238000004140 cleaning Methods 0.000 title claims abstract description 114
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- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000003326 Quality management system Methods 0.000 description 1
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Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
-
- 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
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F27—FURNACES; KILNS; OVENS; RETORTS
- F27D—DETAILS OR ACCESSORIES OF FURNACES, KILNS, OVENS, OR RETORTS, IN SO FAR AS THEY ARE OF KINDS OCCURRING IN MORE THAN ONE KIND OF FURNACE
- F27D21/00—Arrangements of monitoring devices; Arrangements of safety devices
- F27D21/02—Observation or illuminating devices
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F27—FURNACES; KILNS; OVENS; RETORTS
- F27D—DETAILS OR ACCESSORIES OF FURNACES, KILNS, OVENS, OR RETORTS, IN SO FAR AS THEY ARE OF KINDS OCCURRING IN MORE THAN ONE KIND OF FURNACE
- F27D21/00—Arrangements of monitoring devices; Arrangements of safety devices
- F27D21/02—Observation or illuminating devices
- F27D2021/026—Observation or illuminating devices using a video installation
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F27—FURNACES; KILNS; OVENS; RETORTS
- F27D—DETAILS OR ACCESSORIES OF FURNACES, KILNS, OVENS, OR RETORTS, IN SO FAR AS THEY ARE OF KINDS OCCURRING IN MORE THAN ONE KIND OF FURNACE
- F27D25/00—Devices or methods for removing incrustations, e.g. slag, metal deposits, dust; Devices or methods for preventing the adherence of slag
Definitions
- Cooking appliance and commercial cooking appliance
- the present invention relates to a method for determining a cleaning requirement of a commercial cooking appliance and to a quality management monitoring system of such a cooking appliance, in particular a dynamic quality management monitoring system. Another aspect of the invention relates to the cooking appliance itself.
- Commercial cooking appliances are cooking appliances that are used for commercial purposes. These include, for example, grills, continuous ovens, combi ovens, fryers, kettles, cooking vessels, ovens and microwave ovens.
- an existing cleaning system the cooking operations are taken into account since the last cleaning cycle, wherein the cleaning system, based on a certain degree of contamination, can suggest a cleaning process.
- Another existing cleaning system offers an environmentally friendly option that allows: (a) skipping a drying step after cleaning, (b) skipping a rinsing step, or (c) reducing the amount of water used.
- EP 1 953 457 A1 a further cleaning system is known.
- an automatic cleaning method for removing soiling, lime and / or corrosion based on a degree of contamination is disclosed.
- the degree of contamination is determined by means of a turbidity sensor.
- a number of cleaning points, that is, cleaning times are determined for repeated cleaning cycles, each defined by a first time T1 and a second time T2.
- EP 1 953 457 A1 generally discusses the aspect of determining a cleaning procedure based on time values, temperature values, and values of a mechanical as well as a chemical action.
- a method and an apparatus for providing a flexible cleaning process for cooking appliances are known.
- the operator of the cooking appliance can vary the parameters of a cleaning program, so that the cleaning of the cooking appliance can be adapted to the soiling conditions of the cooking appliance, and the cleaning program can be selected with regard to saving water, energy and detergent.
- cooking appliances are known from the prior art, in which the cooking product to be cooked can be identified.
- These cooking appliances typically include a cooking product detection device, such as a camera.
- the camera is generally positioned outside the cooking appliance in such a way that a cooking product to be positioned in the cooking appliance is located in the field of view of the camera.
- These devices can also automatically provide cooking programs for the identified cooking products.
- the cleaning systems and methods described above have some disadvantages. Most of these systems and methods are based on operator observation or indirect contamination level detection by means of a sensor to determine a cleaning need of the cooking appliance and to select a cleaning program to perform the cleaning. In this respect, errors can occur when determining a cleaning need. In particular, this does not ensure proper cleaning of the cooking appliance.
- the cooking appliance It is also possible for the cooking appliance to continue to operate, although the cooking appliance should be cleaned instead.
- the result is a deterioration of the quality of the cooking product, at best, the appearance of the cooking product unattractive and worst case, the cooking product for human consumption is not suitable. This can lead to dissatisfied customers and / or a waste of cooking products, causing a loss of profit.
- the described cleaning systems and methods can not foresee a need for cleaning in a next cooking process. It is therefore an object of the present invention to propose a method for determining a cleaning need of a commercial cooking appliance, wherein an objective and current determination of a cleaning need of the cooking appliance can be made possible.
- the solution of this object is achieved by the features of claim 1.
- the solution of this object is achieved by a method for determining a cleaning need of a commercial cooking appliance having at least one cooking surface comprising the steps of capturing at least one image of at least a portion of the cooking surface and / or at least a portion of a cooking product, comparing the captured image of the cooking product Part of the cooking surface with a pre-stored reference image of a soiled, a cleaning-requiring cooking surface, and / or the captured image of the part of the cooking product with a pre-stored reference image of the cooking product in a state of cooking, indicating a need for cleaning the cooking surface, and the decision based on the result of the comparison, if a cleaning is necessary.
- the method according to the invention offers the advantage that a cleaning necessity of the cooking surface of the cooking appliance is determined by the current state of soiling of the cooking surface. This can decide whether a cleaning of the cooking surface is actually necessary. In this respect, a cleaning, which is solely due to the fact that a certain number of cooking operations has taken place and / or a certain operating time of the cooking appliance is achieved, can be avoided. This leads to a more efficient operation of the cooking appliance and a considerable water, energy and detergent savings. Furthermore, the determination of the cleaning necessity of the cooking surface or the time for the required cleaning is not subject to the subjective judgment of the operator of the cooking appliance. On the contrary, this can be done reliably and in real time. Thus, a high quality of the cooked cooking products is ensured.
- a cooking surface may be, for example, one or more walls of the cooking chamber, an inner surface of a door for opening or closing an access to the cooking chamber, the frying plates of a grill or the surface of a conveyor belt of a continuous furnace.
- the cleaning requirement of the cooking surface can be detected by observing a cooking product to be cooked or cooked or at least one surface of the cooking product to be cooked or cooked.
- the soiling state or the need for cleaning the cooking surface is determined by comparing the recorded image of the cooking surface and / or the cooking product with pre-stored reference images. On the basis of this comparison it can be decided whether a cleaning of the cooking surface is required. Subsequently, preferably suitable cleaning methods can be proposed or preselected.
- coking particles detached from the surface of the cooking surface by coking may deposit on the cooking product.
- the captured image of the cooking product can indicate contamination of the cooking surface.
- the solution of this object is achieved by the features of claim 10 or 1 1.
- a quality management monitoring system of a commercial appliance having at least one cooking surface, which is an optical detection device which is directed to at least a portion of the cooking surface and / or at least a portion of a cooking product to be cooked or cooked, and a control device in signal communication with the optical detection device.
- the control device has a first memory for images of the part of the cooking surface and / or part of the cooking product detected by the optical detection device, a second memory for reference images of a dirty cooking surface requiring cleaning, and / or reference images of cooking products in one
- a cooking state indicating a need for cleaning and a comparator on the comparator is for comparing the captured images with the reference images in signal communication with the first memory and the second memory.
- a current cooking process preferably automatically, interrupted or the cooking appliance are turned off when a cleaning need of the cooking surface is detected.
- a current cooking process preferably automatically, interrupted or the cooking appliance are turned off when a cleaning need of the cooking surface is detected.
- a remaining cooking time is compared to the end of the current cooking process with a predetermined time threshold.
- the cooking appliance is switched off only after the end of the remaining cooking time, if the remaining cooking time is less than the predetermined time threshold.
- cooking operations where the cooking time is less than the predetermined time threshold may be completed first before the cooking appliance is shut down.
- an interruption of the cooking process or a shutdown of the cooking appliance directly after the determination of the cleaning need overall would result in a small advantage for the operation of the cooking appliance or no significant impairment of the cooking product ,
- a current degree of contamination is calculated and / or a current type of contamination is determined based on the recorded image of the cooking surface and / or the cooking product.
- a quantitative determination of the soiling state of the cooking surface is achieved.
- a contamination state or a cleaning necessity of the cooking surface can be determined by comparing the current type of contamination of the cooking surface with preset or known values.
- the detected type of contamination is preferably taken into account.
- a cleaning need for a next cooking process is determined.
- the degree of soiling of the cooking surface of the cooking appliance can be detected, and this can be compared with the next expected cooking process.
- cleaning of the cooking appliance may commence prior to the commencement of the next anticipated cooking program. proposed or requested.
- the method has an anticipatory or prognostic aspect.
- a degree of soiling and / or contamination type of the cooking surface to be expected during a next cooking process based on the current degree of soiling and / or contamination of the cooking surface, and / or a remaining cooking time until the end of the current cooking process, and / or a cooking time of the next cooking process certainly. It is preferably proposed or required that the cooking surface is cleaned before the start of the next cooking process when the expected degree of contamination requires cleaning of the cooking surface. This is particularly advantageous if there is no cleaning need for the current degree of contamination. Thus, it can be predetermined whether a cleaning need will be likely at the next cooking process.
- the cooking appliance can advantageously be switched off after the end of the current cooking process.
- a cleaning program is selected from pre-stored cleaning programs based on the current and / or expected degree of soiling, and / or the current and / or expected type of soiling. Based on the particular level of soiling, the quality management monitoring system may suggest any number of cleaning processes. These include z. In addition, the quality management monitoring system may interrupt the operation of the cooking appliance to ensure optimum cooking results and potential health problems and / or damage to the cooking appliance to avoid.
- a warning signal is emitted when a cleaning necessity of the cooking surface is detected.
- the cleaning need can be a Cleaning need to be at a current and / or at a next cooking.
- an operator of the cooking appliance may be advised that a cleaning of the cooking appliance is necessary and / or that a next cooking program or a next cooking cycle should not start.
- the warning signal may preferably be an alarm, a flashing light, a message on a user interface (user interface), such as a display, or other part of the cooking appliance, or a vibration on a wireless or portable device, or similar types of signaling that indicate it in that the cooking appliance must be cleaned and / or its operation must be interrupted until the cooking appliance is cleaned.
- the emitted warning signal and / or a switched-off state of the cooking appliance and / or an interrupted state of the cooking process can be overwritten and / or canceled when an operator of the cooking appliance turns the appliance back on.
- images of the cooking surface and / or the cooking product are detected continuously or at predetermined time intervals.
- the determination of a cleaning requirement of the cooking surface is done dynamically by analyzing the cooking product and / or the cooking surface of the cooking appliance during the cooking process in order to decide whether cleaning is necessary.
- the optical recognition device is particularly preferably designed digitally.
- the optical recognition device is preferably provided with a digital image pickup element, in particular an electronic image sensor.
- the electronic image sensor may be formed as a CCD sensor or CMOS sensor.
- the optical recognition device is set up such that the captured image data are in the digital format from the beginning.
- the image data can be stored in a data memory.
- the image data can be accessed from the data memory in a simple manner.
- the image data may be stored in the controller of the quality management monitoring system. In this case, the image data can be accessed directly.
- the image data may be in a non-digital, for example analog, format. In this case, the image data is converted to digital form. For example, colors may first be calculated in shades of gray to which digital values have previously been assigned, and then analyzed digitally.
- the digital optical recognition device preferably comprises an optical device and a device for the electronic evaluation of the objects observed or detected by the optical device.
- the digital optical recognition device preferably further comprises a device for detecting a surface of the cooking product to be cooked or cooked and / or a cooking surface of the cooking appliance.
- any surface which is an integral part of the cooking appliance is to be understood as the cooking surface of the cooking appliance.
- the cooking surface of the cooking appliance, an inner wall of the cooking chamber, an inner door surface, a grill surface, a conveyor belt or the inner walls of a continuous furnace, the walls of cooking vessels or kettles, the outer edges and / or inner surfaces of a fryer, and / or a surface include any component of the cooking appliance.
- the quality management monitoring system comprises a digital optical recognition device which is aimed at and observes the surfaces of the cooking product and / or the cooking device to be cooked and / or cooked, a control device for operating the cooking program or the cooking cycle the cooking appliance and the quality management monitoring system, and a collection of images of the surfaces of the cooked and / or cooked cooking product and / or the surfaces of the cooking appliance, which are stored in the control device or in another storage medium.
- the optical recognition device can preferably be arranged in or on the cooking chamber of the cooking appliance, or close to the cooking appliance and set up to capture images of the cooking product to be cooked or the cooked cooking product, while the cooked cooking product leaves the cooking chamber of the cooking appliance.
- the optical recognition device is set up to capture images of one or more selected areas of the interior of the cooking appliance or other surfaces of the cooking appliance.
- the images may preferably be acquired either continuously or at predetermined time intervals.
- the quality management monitoring system may also preferably issue a command or guidance so that the monitoring system is shut down and the current cooking cycle or cooking program may be terminated.
- the quality management monitoring system may preferably further include an integrated delay time for the above-described command or instructions for switching off the monitoring device, whereby, in addition to determining a cleaning need of the cooking appliance, it is also recognized that a cooking program or cycle has a limited remaining running time until the end of the cooking program or cooking cycle, so that the cleaning only after the end of Cooking program or cooking cycle can take place.
- the quality management monitoring system may have an anticipatory or predictive aspect, such that the quality management monitoring system detects the degree of soiling of the cooking appliance, and compares the determined degree of soiling with the next prospective cooking process. If, at the next prospective cooking cycle, the cooker contamination level is likely to exceed the acceptable levels of soiling and / or the acceptable quality level of the cooking product, preferably the quality management monitoring system may suggest cleaning the cooking appliance prior to the commencement of the next prospective cooking cycle or demand.
- the quality management monitoring system may include a warning indicator to alert an operator of the cooking appliance that cleaning of the cooking appliance is needed and / or that a cooking cycle has ended and / or should not start.
- the quality management monitoring system includes stored cleaning programs, the application of which may depend on the degree of soiling and / or the type of contamination of the cooking appliance.
- the quality management monitoring system may suggest a specific cleaning program and / or cleaning agent based on the particular level of soiling and / or type of contamination.
- the quality management monitoring system and method for determining a cooking appliance cleaning need to be manually overridden by the operator of the cooking appliance after the cooking appliance has been turned off if the quality of the cooking product to be cooked or cooked meets the standard quality criteria in the comparison indicates a cleaning need with the reference images of the cooked or cooked cooking product, and / or if it is determined that the cooking surface is so dirty that cleaning is necessary.
- the optical recognition device in particular the digital optical recognition device, itself or in a mounted in a housing state is preferably adjustable and / or adapted to move or rotate during operation, so that images of the cooking product and / or the cooking surfaces of the Cooking device from different perspectives or perspectives can be recorded.
- a programmable control unit can be provided, which is set up to move the digital optical recognition device in a coordinated manner synchronized with the cooking programs or cooking recipes.
- the programmable controller may preferably be the controller of the quality management monitoring system.
- real-time information is obtained firsthand about the soiled state of the surface of the cooking product to be cooked or cooked and / or the cooking surface of the cooking appliance and / or the internal environment of the cooking appliance for determining a cleaning requirement of the cooking surface or the inner environment used in the cooking appliance, so that the quality of the cooked or cooked Gar area is maintained.
- the term "image" can be understood to mean a single image or a series of images, such as a video, for example.
- the optical recognition device is in signal communication with a control device which has access to image data, that is, images or video recordings of
- the control device can preferably be designed as part of the optical recognition device, Preferably, the control device can also have additional functions
- the control device has access to the image data, ie, the digital data, the images of the surfaces of the cooked or cooked cooking product and / or the cooking chamber, or anything from the captured images of the surfaces of the cooked or cooked cooking product and / or the cooking surface of the interior or other surfaces of the cooking appliance or components of the cooking appliance, such as egg
- an analog optical recognition device may also be used.
- the optical recognition device may preferably be arranged in or on the cooking chamber or on other surfaces of the cooking appliance or its components.
- the optical recognition device is set up such that all cooking products cooked or cooked and / or at least those cooking surfaces that are most likely to be soiled are located in a field of view of the optical recognition device.
- the Garopter which are usually dirty at different cooking appliances, the inner walls and / or an inner door surface of the cooking appliance, a grill surface, the inner walls or a conveyor belt of a continuous furnace, an inner frying pot of a fryer or the inner walls of cooking vessels or kettles. From its position in, on or in the vicinity of the cooking appliance, the optical recognition device has a reliable view of each cooking product to be cooked or cooked in the cooking appliance.
- a single optical detection apparatus is preferably provided in the quality management monitoring system and / or commercial cooking appliance. This is particularly advantageous in cases where the same or similar cooking products are cooked in a batch process.
- a single optical detecting device may also be used.
- a plurality of optical detection devices may preferably be provided.
- the different cooking products can be observed simultaneously, in particular by a separate optical recognition device.
- it is more efficient and easier if only the cooking surface of the cooking appliance is observed by the optical detection device, so that in particular only the degree of soiling of the cooking surface is determined. The reason for this is that in a continuous cooking process, the cooking products in the cooking appliance constantly change, with the result that the different areas of the cooking products observed by the optical detection device do not remain constant.
- optical recognition device The features described above with respect to the optical recognition device apply to each optical recognition device when more than one optical recognition device is provided in the quality management monitoring system and / or the cooking device.
- the commercial cooking appliance can preferably be designed as a combi steamer.
- a combi steamer is a cooking appliance that is used for cooking by means of hot air, steam or superheated steam, or combinations of these cooking methods.
- the combi steamer preferably comprises at least one cooking chamber, a door which can be opened and closed in order to open or block access to the cooking chamber, a steam generator, a fan, a heating element for heating the cooking chamber, and a control device with a user interface (user interface ).
- the user interface may include an advertisement.
- combi steamer continuous ovens, folding grille, cooking vessels, deep fryers, kettles, ovens, microwave ovens or hot air ovens.
- Each of these cooking appliances has at least one dirty cooking surface, whereby the quality of the cooked or cooked cooking products can be deteriorated.
- a combi steamer comprising a cavity formed as a cavity, a ceiling wall, a bottom wall, side walls and an inner door surface are soiled.
- the contamination may include, for example, a tanning and / or graying and / or blackening of these surfaces. Different browning levels may indicate protein and / or fat contamination of varying degrees of severity.
- Different degrees of graying may indicate the formation of a salt mantle and / or calcification on components of the cooking appliance.
- the use of a smoke generator can be detected.
- the most effective and efficient automatic cleaning method can be proposed.
- the grill surface In a folding grill usually the grill surface is dirty and / or sticky. An increase in the number of dark spots, black pigments, or deposits on the grill surfaces leaves unsightly stains on the cooking products, indicating an accumulation of dirt and / or unwanted deposits on the grill surfaces.
- the inner walls of the continuous furnace or the conveyor belt are contaminated with fats that can fall on or in the cooking products to be cooked. This affects the appearance and taste of the cooking products. Furthermore, a flare can be caused inside the continuous furnace. This can not only spill the cooking product, but also damage the cooking appliance itself.
- the quality management monitoring system can suggest any number of cleaning processes. These include e.g., the quality management monitoring system may interrupt the operation of the cooking appliance to ensure optimum cooking results and to avoid potential health problems and / or damage to the cooking appliance ,
- the cooking appliance may have pre-set quality parameters recognized by the quality management monitoring system and / or an installed program
- the installed program is performed in conjunction with the quality management monitoring system and / or controlling the quality management monitoring system.
- the quality management monitoring system and / or the program may further allow for modification of the preset parameters by the operator of the cooking appliance to set modified or new parameters and / or add new images or parameters, and / or the default quality management parameters - Overwrite monitoring system, so that the cooking program or the cooking cycle is interrupted when the detected contamination state or the detected quality of the cooking product meet the preset, modified or new parameters.
- the overwriting of the default parameters or overriding of the operation of the quality management monitoring system may be desirable in those cases where cooking is almost complete, e.g. B. if one minute of cooking time left.
- Figure 1 is a highly simplified, schematic front view of a cooking appliance with a quality management monitoring system according to a preferred embodiment of the present invention
- FIGS. 2A, B show a process flow diagram of the quality management system.
- FIG. 3 is a schematic representation of the quality management
- FIG 1 shows a front view of a schematically simplified representation of a commercial cooking appliance 1 according to a preferred embodiment of the invention, in which a quality management monitoring system 10 is used.
- the cooking appliance 1 is preferably a combi steamer.
- the cooking appliance 1 may be an oven, a microwave oven, a grill, a fryer or a cooking vessel.
- the quality management monitoring system 10 is designed in particular as a dynamic optical quality management monitoring system 10 (DOQM system).
- DOE dynamic optical quality management monitoring system
- the cooking appliance 1 preferably comprises a housing 2 with a cooking chamber 3.
- the access to the cooking chamber 3 is provided by a door 4, which can be opened and closed.
- the cooking appliance 1 further comprises an optical recognition device 5, which is designed in particular as a digital optical recognition device (DORD).
- DORD digital optical recognition device
- the optical recognition device 5 is preferably positioned within the cooking chamber 3 at or near an upper region of the cooking appliance 1.
- the optical recognition device 5 can be arranged arbitrarily in, on or near the cooking chamber 3, as long as a clear view of at least one cooking surface or a cooking product to be cooked or cooked by the optical recognition device 5 is ensured.
- the cooking appliance 1 further comprises a user interface 6 (user interface).
- FIG. 1 shows the cooking appliance 1 with a single digital optical recognition device 5. Alternatively, a plurality of optical detection devices 5 may be provided.
- the cooking appliance 1 has a control device 7 which, as shown schematically in FIG. 1, is in signal communication with the user interface 6.
- the control device 7 is disposed within the cooking appliance 1, wherein the control device 7 is not visible from the outside.
- the optical recognition device 5 is preferably set up to detect one or more images of the cooking product to be cooked or cooked and / or a cooking surface of the cooking chamber 3 in a continuous manner. Alternatively, the capture of the images can be done at time intervals. It can be expected that the areas from which pictures are taken can change during a cooking program or a cooking cycle.
- the optical recognition device 5 is further set up to be automatically rotatable and / or adjustable. Thus, for example, images of different surfaces of the cooking product or cooking surfaces of the cooking appliance 1 can be alternately recorded during the cooking process.
- the recorded images are then compared with reference images of the cooking product, which indicate a need for cleaning the Garinci, and / or reference images of dirty, a cleaning-requiring Gardon.
- the captured images may preferably be stored in a first memory 7a of the control device 7 and the reference images in a second memory 7b of the control device 7.
- the captured images and / or the reference images can be stored in a separate memory device or in a separate memory 8, which is in signal communication with the control device 7.
- the optical recognition device 5 is activated. This can be done, for example, either automatically by switching on the cooking appliance 1 or by the control device 7.
- the optical recognition device 5 begins to capture images of the cooking product and / or one or more cooking surfaces of the cooking chamber 3. Data information that can be extracted from the acquired images and used to dynamically determine a degree of soiling of the cooking surface (s) of the cooking chamber 3 can also be stored in the first memory 7a of the controller 7 or in the separate memory 8.
- the optical recognition device 5 is arranged, for example, on a guide rail or a similar device. In this case, the optical recognition device 5 is set up to move up and down within the cooking chamber 3.
- the optical recognition device 5 can capture images of different areas of the same cooking product and / or of different cooking products. This may be particularly advantageous when cooking different cooking products simultaneously in a rolling cooking process
- the optical detection device 5 may preferably further be configured to move along the guide rail or similar structure, A mobility of the optical recognition device 5 within the cooking chamber 3 is particularly advantageous in cooking appliances with several cooking levels on which the same or different cooking products can be cooked.
- the cooking device 1 can be provided with a lighting device that is set up to illuminate the cooking product to be cooked or cooked and / or a cooking surface of the cooking chamber 3 during the capture of images.
- the optical Recognition device 5 is for example an optical device with a main lens, wherein the main lens preferably has a small opening, so that a high depth of field is provided.
- FIG. 2A shows interactions between an operator of the cooking appliance 1 and the quality management monitoring system 10 with the cooking appliance 1.
- the method includes the following steps.
- step 20 the cooking appliance 1 is turned on by the operator. After switching on the cooking device 1, the controls of the cooking device 1 are turned on in step 21.
- step 22 the quality management monitoring system is activated. Steps 21 and 22 may be performed automatically either as a result of step 20 or may be separate actions that the operator of the cooking device 1 manually performs. In order to avoid potential errors and reduce the number of steps to be performed by the operator, steps 21 and 22 are automatically performed as a result of step 20.
- step 23 a cooking program or recipe is entered either automatically or manually.
- the quality management monitoring system preferably provides, among other things, information about the type of cooking program as well as details such as temperature, cooking time, steam time control, hold times, or cooking program end times. This is indicated by the double arrow between steps 22 and 23.
- type of the cooking program means whether it is a rolling cooking program or a batch cooking program.
- step 24 a decision block is reached. The question then arises whether there is enough time to carry out the cooking program or cooking recipe entered before it is necessary to clean the cooking appliance. If the answer to this question is "No”, the process proceeds to step 29 and a warning signal is issued, in case of the answer "Yes”, the cooking program is started and the process proceeds to step 25. However, step 24 is optional. This means that step 24 either does not exist or may fail. In this case, the quality management monitoring system is forwarded to step 25.
- step 25 the optical recognition device 5 is activated.
- the Sharpness of the optical recognition device 5 is set. This is realized in particular in an automatic manner, for example by the control device 7 or autofocus.
- the optical recognition device 5 may be formed as an auto focus image device, so that a change in the field of view of the optical recognition device 5 does not substantially change the quality of the captured images.
- Activation of the optical recognition device 5 in step 25 is advantageously performed by the quality management monitoring system. Depending on whether the cooking program is a continuous or discontinuous cooking program, the quality management monitoring system can instruct the optical recognition device 5 to capture images only from the cooking surfaces of the cooking appliance 1 or inner surfaces of the cooking chamber 3. It should be noted that determining the type of cooking program may not be provided in other cooking appliances.
- the optical recognition device 5 detects at least one image, preferably a plurality of images, of a surface of a cooking product to be cooked or cooked and / or a cooking surface of the cooking chamber 3 during operation of the cooking program.
- the captured images are stored in the first memory 7a of the control device 7 or in the separate memory 8, which is in signal communication with the cooking appliance 1 and is electronically accessible via the control device 7.
- step 27 the images recorded in step 26 of the surface of the cooking product to be cooked or cooked are compared with reference images of the same or a similar cooking or cooking product which indicates contamination of the cooking surface.
- the captured images of the cooking surface are compared with the same cooking surface in a dirty, cleaning-requiring state.
- the control device 7 compares the captured images with a database of pre-recorded and pre-stored reference images, which are located in the first memory 7a of the control device 7 or in the separate memory 8 ,
- the database of the previously acquired reference images can be stored in the second memory 7b of the control device 7, in the separate memory 8 or in a memory which is integrated in the cooking appliance 1, but not necessarily in the control device 7.
- the pre-recorded reference images may consist of images of areas of pre-cooked cooking products in the same cooking appliance 1, a compilation of images of pre-cooked cooking products in other cooking appliances in the same or a similar plant, or from a fund of pictures of cooking products.
- data sets, in particular data records of the manufacturer of the cooking appliance 1 can be loaded as reference images.
- the manufacturer can create records by testing publicly available or special cooking products. For example, a fast food chain may send a particular product, which is available or soon to be introduced to the market, to the manufacturer of the cooking device 1. The manufacturer can then create images of the product in a laboratory.
- the cooker operators or cooks may have their own cooking recipes or cooking programs with associated images of cooking or cooked cooking products in their own databases.
- step 28 based on the comparison made in step 27, another decision point is reached in which the question is asked as to whether cleaning is needed. If the answer to this question is "No", the process returns to step 26 and steps 26 and 27 are repeated until the cooking product is cooked and the cooking program is over When the answer to the question of the cleaning necessity "Yes “, the process advances to step 29 and a warning signal is issued. If the answer is "yes” in step 28, the quality management monitoring system automatically disables the cooking appliance 1 so that no further cooking can take place until the cooking appliance 1 is cleaned ) until the end of the current cooking process, wherein the cooking appliance can initially stop the current cooking process, as long as there is no danger when operating the cooking appliance 1. Thereafter, the cooking appliance 1 can be automatically deactivated until the cooking appliance 1 is cleaned.
- step 29 furthermore, preferably the notification of a cleaning necessity of step 28 by the operator of the cooking appliance 1 can be canceled. If the need for cleaning is removed, this information may be stored as a reference (for example, for quality control or training of operators) in either the controller 7 or the quality management monitoring system 10.
- the time of canceling the requirement of cleaning is displayed in step 30.
- a time to turn off may be indicated, which indicates a time shift of performing a cleaning operation.
- the quality management monitoring system may also determine the remaining cooking time of a cooking process.
- the time indicated in step 30 may be the above-described time of canceling the requirement of cleaning and / or the turn-off time.
- the cooking program 23 is ended.
- Steps 29 and 30 are optional. It is further recalled that steps 26 and 27 are repeated if no cleaning is necessary in step 28. If a cooking program ends without cleaning, the process proceeds to step 31. In this case, after the end of the cooking program 23 according to the step 32, another decision point is reached asking whether cleaning is necessary. If the answer to this question is "no", the process returns to step 23. If step 24 is omitted or does not exist, then the quality management monitoring system is directed to step 25.
- a new cooking program will be entered (step 23), and the controller 7 and / or the quality management monitoring system have access to: (1) the cooking time and other parameters via the new cooking program and (2) reference images or comparison image data on the degree of soiling of the cooking chamber (3)
- the controller 7 and / or the quality management monitoring system determines if there is enough time to complete the new cooking program before cleaning is required, then the process continues according to the steps described above to the question in step 32 is "yes", the method is preferably according to d he Figure 2B on.
- step 33 entering a new cooking program or cooking recipe is prohibited and the cooking appliance 1 is automatically stopped.
- step 34 the degree of soiling and the type of contamination are determined. It should be recalled that reference images showing different levels of soiling and / or soiling are pre-stored in the controller 7 and / or the separate memory 8.
- step 35 the degree of soiling and / or soiling type determined in step 34 are compared with the reference images. Based on the result of the comparison, a suitable cleaning method or a variety of suitable cleaning methods and / or cleaning products is determined.
- step 36 the particular cleaning methods and / or cleaning products are displayed on the user interface 6.
- step 37 the displayed cleaning method or a selection of cleaning methods when several cleaning methods are displayed are selected.
- the operator of the cooking appliance 1 may enter a different cleaning method or modify an existing, indicated cleaning method.
- each selected cleaning method is performed in step 38.
- the cooking appliance 1 preferably has a cleaning device.
- step 39 which represents another decision point, the question is asked whether the executed cleaning is sufficient. In the event that the answer to this question is "yes”, the process proceeds to step 23 so that a new cooking program or recipe can be entered If the answer to this question is "no", the process goes back to Step 34, and steps 34 to 38 are repeated.
- the quality management monitoring system 10 of the cooking appliance 1 will be described in detail with reference to FIG.
- the quality management monitoring system 10 is configured to perform the method described above.
- the cooking appliance 1 of Figure 3 is provided with a main switch 1 1.
- the main switch 1 1 is activated, which in turn the control device 7 is activated.
- the control device 7 controls all cooking functions and parameters of a cooking process, such as the time and temperature of a cooking program and the regulation of steam.
- the control device 7 may preferably activate the optical recognition device 5.
- the optical recognition device 5 can be activated manually.
- the optical recognition device 5 is in signal connection with the control device 7, which is symbolized by the double arrow between the control device 7 and the optical recognition device 5 in FIG.
- the optical recognition device 5 is set up to send information from the acquired images to the control device 7. This information may be stored in the controller 7 or in the separate memory 8 (FIG. 1) or in a database of the cooking appliance 1 for various purposes as described below.
- the cooking device 1 comprises a controller 13 which is activated by the control device 7 for controlling the optical recognition device 5 and a lighting device 14, if present.
- the control device 7 is set up to directly control the optical recognition device 5 and the illumination device 14.
- the control device 7 also has access to pre-stored reference images of different garages to be cooked or cooked, which indicate contamination of the cooking surface (s) of the cooking appliance.
- a comparator 15 of the control device 7 and / or the controller 13 these reference images are compared with the captured by the optical detection device 5 images of the cooked or cooked cooking products.
- the controller 13 also allows under certain circumstances a continuation of the cooking program, even if otherwise issued a warning or a deactivation of the cooking program would have been recommended.
- the controller 13 controls the output of a warning signal to the operator of the cooking appliance 1, that a new cooking product to be cooked in the cooking chamber 3 should not be placed.
- the controller 13 may be formed as part of the controller 7. In any case, the controller 7 is arranged to perform the functions described above. While images of a surface of the cooking product and / or a cooking surface of the cooking chamber 3 are detected by the optical detection device 5, this information is forwarded to the controller 13. This is symbolized by a double arrow between the controller 13 and the optical recognition device 5.
- the user interface 6 includes, for example, a touch screen and / or a display for providing information to the operator and inputting information from the operator.
- the user interface 6 and the controller 7 are in interactive communication with each other, which is indicated by the double arrow between the user interface 6 and the controller 7. This interaction is advantageous in a case where, for example, the operator wishes to overcome some aspects of the operation of the cooking appliance 1, such as the detection of selected cooking products and / or whether the cooking program is selected incorrectly. In these cases, the operator can select the cooking product and / or cooking program. This information is then forwarded to the controller 7, so that the appropriate cooking program is selected.
- the quality management monitoring system 10 and the corresponding method according to the present invention allow continuous monitoring of a cooking operation, and provide the operator with several decision points where the operator can enter decisions / information while at the same time performing an automatic one Control of the cooking program is enabled. Since all information regarding the cooking programs and the decisions / information of the operator are stored, the following can be easily determined: (1) the use and wear of the cooking appliance 1; (2) the type and number of cooked cooking products; (3) and errors during the procedure.
- FIGS. 1 to 3 explicitly referred to.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Combustion & Propulsion (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
- Electric Ovens (AREA)
- Cleaning By Liquid Or Steam (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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DE102016206483.5A DE102016206483A1 (de) | 2016-04-18 | 2016-04-18 | Verfahren zum Feststellen einer Reinigungsnotwendigkeit und Qualitätsmanagement-Überwachungssystem eines gewerblichen Gargeräts, und gewerbliches Gargerät |
PCT/EP2017/056579 WO2017182214A1 (de) | 2016-04-18 | 2017-03-20 | Verfahren zum feststellen einer reinigungsnotwendigkeit und qualitätsmanagement-überwachungssystem eines gewerblichen gargeräts und gewerbliches gargerät |
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EP3446040A1 true EP3446040A1 (de) | 2019-02-27 |
EP3446040B1 EP3446040B1 (de) | 2021-06-09 |
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WO (1) | WO2017182214A1 (de) |
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EP3446040B1 (de) | 2021-06-09 |
WO2017182214A1 (de) | 2017-10-26 |
DE102016206483A1 (de) | 2017-10-19 |
US11300300B2 (en) | 2022-04-12 |
US20190093901A1 (en) | 2019-03-28 |
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