EP3495740B1 - Ofen mit feuchtigkeitssensor - Google Patents

Ofen mit feuchtigkeitssensor Download PDF

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Publication number
EP3495740B1
EP3495740B1 EP17205684.8A EP17205684A EP3495740B1 EP 3495740 B1 EP3495740 B1 EP 3495740B1 EP 17205684 A EP17205684 A EP 17205684A EP 3495740 B1 EP3495740 B1 EP 3495740B1
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EP
European Patent Office
Prior art keywords
moisture
food
plate
oven
value
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.)
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EP17205684.8A
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English (en)
French (fr)
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EP3495740A1 (de
Inventor
Kürsat Sariarslan
Burak AKGÜL
Ömür ÖCAL
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vestel Elektronik Sanayi ve Ticaret AS
Original Assignee
Vestel Elektronik Sanayi ve Ticaret AS
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Application filed by Vestel Elektronik Sanayi ve Ticaret AS filed Critical Vestel Elektronik Sanayi ve Ticaret AS
Priority to EP17205684.8A priority Critical patent/EP3495740B1/de
Priority to TR2017/21948A priority patent/TR201721948A2/tr
Publication of EP3495740A1 publication Critical patent/EP3495740A1/de
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Publication of EP3495740B1 publication Critical patent/EP3495740B1/de
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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
    • F24C7/082—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
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/6458—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using humidity or vapor sensors

Definitions

  • the present invention relates to an oven, such as a microwave oven, a steamer or the like, adapted to provide a homogenous heating and/or cooking of food.
  • the invention also relates to a method for homogenously heating and/or cooking of food by means of an oven.
  • a microwave oven which is able to detect humidity conditions inside an oven cavity and decide, based on the detected humidity conditions, if food placed inside the oven cavity needs to be humidified or not.
  • a humidity sensor detects the humidity of gas generated by the food within the oven cavity.
  • a control unit controls, in response to receiving the detected humidity value, the amount and temperature of steam to be injected by a steam generator.
  • the microwave oven according to US 5,525,782 only provides means or a method for humidifying the oven cavity in general and does not deal with a heterogeneous moisture distribution within the food.
  • One aspect of the invention relates to an oven with an improved control of the food heating process.
  • a further aspect relates to a method for improved controlling of the food heating process.
  • At least one moisture sensor measures a moisture value or content of the food, for example at a surface of the food or within the food.
  • the heating process of the food by means of an oven may be based on the measured moisture value in order to achieve an improved and homogeneous heating of the food.
  • the heating process of the food may be controlled and/or measures may be implemented in order to effect a homogeneous moisture distribution of the food.
  • at least one vapor injector may operate closely to the food and selectively vaporize the dry parts or portions of the food.
  • an oven e.g. a microwave oven, a steamer or the like
  • a food product may in general be any kind of food.
  • the problem of a heterogeneous moisture distribution within the food usually does not occur in liquids which therefore are not subject to heterogeneous cooking and/or heating.
  • the invention may be applied to food having a high degree of viscosity.
  • the oven comprises an oven cavity which may accommodate the food to be heated.
  • a plate may be placed inside the oven cavity for carrying the food.
  • At least one moisture sensor is configured to measure a moisture value of a partial surface of the food which defines a moisture measuring area.
  • the at least one moisture sensor is integrated into the plate.
  • a control unit is provided. The control unit is configured to control the oven operation based on the measured moisture value respectively moisture values.
  • At least two moisture sensors may be integrated into the plate.
  • Each moisture sensor may measure a moisture value of a moisture measuring area of the food.
  • the moisture measuring areas of adjacent moisture sensors may differ from each other.
  • a first moisture sensor corresponds to a first moisture measuring area and a second moisture sensor corresponds to a second moisture measuring area, wherein the first measuring area differs from the second measuring area.
  • the first measuring area and the second measuring area may not overlap with each other. Therefore, different parts or portions of the food may be measured with regards to their moisture content.
  • the moisture values may be used by the control unit to control operation of the oven.
  • the at least two moisture sensors are evenly distributed on the plate with regard to a center of the plate.
  • the sensor may define a rotational axis of the plate within the oven cavity. Different shapes of the plate are also possible.
  • At least one vapor injector is arranged within the oven cavity.
  • the vapor injector may vaporize a partial surface of the food defining a vaporing area.
  • the control unit may then request the at least one measured moisture value from the at least one moisture sensor and, based on the at least one measured moisture value, initiate the at least one vapor injector to vaporize its vaporing area.
  • each vaporing area corresponds to a moisture measuring area.
  • the control unit may assign a vaporing area to a moisture measuring area and, in response to this assignment, initiate a specific vapor injector relating to a partial surface of the food.
  • in the corresponding vaporing and moisture measuring areas are diametrically opposed with respect to the food. This means that the vaporing area is arranged essentially directly vertically above the corresponding moisture measuring area.
  • control unit may exclusively initiate the at least one vapor injector to vaporize its vaporing area when the at least one measured moisture value of a corresponding moisture measuring area is lower than a predefined threshold moisture value. Thereby, it may be prevented that the food contains areas of portions which are too dry to ensure a homogeneous heating process.
  • At least one weight sensor may measure a weight value of the food.
  • alternative sensors for example a tactile sensor, which are able to detect whether food is placed on the plate may be used.
  • the weight sensor may be integrated into the plate.
  • the control unit may exclusively request a moisture value relating to a moisture measuring area where the corresponding weight sensor has detected an input signal.
  • moisture values not relating to the food itself are used for controlling operation of the oven.
  • Each measured moisture value shall correspond to a partial surface of the food such that a moisture distribution of the food may be derived.
  • At least two weight sensors are integrated into the plate.
  • a first weight sensor may correspond to a first weight measuring area and a second weight sensor may correspond to a second weight measuring area.
  • the first weight measuring area differs from the second weight measuring area.
  • the measured weight values are therefore independent from one another.
  • the at least two weight sensors are evenly distributed on the plate with regard to a center of the plate.
  • the center may define a rotational axis of the plate within the oven cavity. Different shapes of the plate are also possible.
  • each moisture measuring area may correspond to a weight measuring area.
  • adjacent moisture measuring areas correspond to different weight measuring areas.
  • the control unit may compare the measured moisture values received from the at least two moisture sensors and, based on said comparison, exclusively initiate those vapor injectors to inject vapor onto its vaporing area corresponding to those moisture measuring areas where the measured moisture value is lower than a predefined threshold moisture value.
  • a homogeneous food moisture distribution may be generated.
  • the predefined threshold moisture value may indicate a lower limit until which the heating process may be reliably performed.
  • a maximum measured moisture value may be used instead of a threshold moisture value. This means that each measured moisture values is compared with a maximum measured moisture value, which of course must be determined for example by the control unit, and an introduction of vapor depends on a deviation between each measured moisture value and the maximum measured moisture value.
  • an amount of injected vapor by a respective vapor injector is chosen according to a deviation of the corresponding measured moisture value from the predefined threshold moisture value.
  • a homogeneous moisture distribution of the food may be realized. This means that some vapor injectors may add the high amount of vapor, other vapor injectors may add a low amount of vapor, and again other vapor injectors may not add vapor at all. As explained above, this depends on the respective deviation from the predefined threshold value.
  • the maximum measured moisture value may define an upper limit which may be achieved by the remaining moisture measuring areas. Again, the moisture content of a respective moisture measuring area is selectively adjusted.
  • the moisture sensors may comprise needle probes.
  • the needle probes may reach into the food for a certain distance, for example at least 1 mm and at most 100 mm, in order to measure inner moisture values.
  • the needle probes may be extended, however, during a heating face of the oven, the needle probes may be maintained integrated into the plate.
  • a method for heating and/or cooking of food by means of an oven such as a microwave oven, a steamer, a cooking range or the like, is disclosed.
  • Food is placed on a plate which is placed and supported within an oven cavity.
  • At least one moisture value of the food is measured by at least one moisture sensor which is integrated into the plate.
  • an operation of the oven is controlled by a control unit based on the measured moisture value.
  • an oven such as a microwave oven, a steamer or the like, configured to heat and/or cook food is generally indicated with the reference numeral 1.
  • the microwave oven 1 in the following for instance configured as a microwave oven, is illustrated in a perspective front view.
  • the microwave oven 1 generally comprises a housing 3 which defines a microwave oven cavity 5 inside the housing 3.
  • the housing 3 may have a cuboid shape with a bottom surface 7 for placing on an underground, such as a table, and a top surface 9 limiting the microwave oven cavity 5 in a vertical direction V.
  • the microwave oven cavity 5 may accommodate food (not shown) to be heated and/or to be cooked.
  • a door 15 may be pivotingly mounted at the microwave oven housing 3.
  • a plate 11 may be placed inside the microwave oven cavity 5 for carrying the food.
  • the plate 11 may be rectangular or, as shown in Fig. 1 , circular.
  • the plate may further be designed as a plane, even plate with a low wall thickness, for example in the range of 5 mm to 20 mm.
  • a dimension of the plate 11 in a horizontal direction H and a transverse direction T, being oriented perpendicular with regards to the horizontal direction H, may be dimensioned slightly smaller than a microwave oven cavity 5 in the horizontal respectively transverse direction.
  • the plate 11 may define a middle point or center 12 relative to which the plate 11 may be rotatably supported within the microwave oven cavity 5. Normally, the plate 11 is rotated in a microwave oven 1 during the heating process.
  • the microwave oven 1 may have a user interface 17 where a user may start and adjust operation, such as the heating process, of the microwave oven 1.
  • At least one moisture sensor 13 is integrated into the plate 11 and is configured to measure a moisture value or content of the food. According to the invention, it is advantageous to directly measure the moisture value of the food, rather than measuring for example moisture content of gas surrounding the food within the microwave oven cavity 5 and afterwards deducing a food moisture value, based on the moisture content of the gas. This leads to a significantly more accurate and efficient way of measuring than in known measuring processes.
  • the moisture sensor 13 is configured to measure a moisture value of a partial surface of the food defining a moisture measuring area. Due to the fact that the moisture sensor 13 is integrated into the plate 11, a measurement may be performed on a partial surface of the food facing the plate 11.
  • the partial surface of the food defining the moisture measuring area is in contact with the plate 11.
  • the partial measuring surface may define an essentially circular, rectangular, or oval shape.
  • the moisture sensor 13 may comprise two sensor probes (not shown) which may come in contact with the moisture measuring area and detect a moisture content of the respective moisture measuring area.
  • a circuit (not shown) may be provided to detect if a current flow is induced between the sensor probes due to moisture content within the moisture measuring area.
  • the intensity of the detected current flow between the sensor probes indicates a moisture content within the moisture measuring area.
  • an increasing detected current flow intensity may be indicative of an increasing moisture content of the food, and vice versa.
  • the probes may be spaced apart from each other. In particular, a distance between the probes of a corresponding moisture sensor 13 defines a size of a respective partial measuring surface.
  • the probes may only superficially contact the surface of the food. That means that, in this case, the probes do not reach into the food. Measurement is therefore also superficially performed between the probes on the surface of the food, wherein the induced current flow between the sensor probes is superficially conducted via the moisture measuring area. Conclusively, a local moisture value relating to a partial surface of the food placed on the plate 11 may be measured.
  • the moisture sensors may also be configured to measure inner food moisture values.
  • the microwave oven 1 further comprises a control unit (not shown) which is configured to control an operation of the microwave oven 1 based on the measured moisture value by the moisture sensor 13. For example, the measurement of the moisture content of the food is performed before starting the heating process. This means that, in case of a rotatably supported plate 11, during the measuring phase the plate 11 is stationary with regard to the microwave oven 1, i.e. does not rotate. If the measured moisture value is lower than a predefined moisture threshold value, the microwave oven one may output an audio and/or visual signal indicating that the moisture content of the food is too low, i.e. no ideal and/or homogeneous heating of the food may be realized.
  • This predefined threshold value may be stored on a storage unit (not shown) of the control unit. The threshold value may also be preset by a user using the microwave oven 1 before starting the heating process. Conclusively, the threshold value may be adapted with regard to the kind of food placed in the microwave oven 1. Further measures may be implemented by the control unit.
  • the measurements may be performed during the heating process.
  • the control unit may, in response to a measured moisture value being lower than a predefined or preset threshold value, output a warning signal indicative of low moisture content.
  • the control unit may also automatically stop the heating process and ask the user to introduce for example water vapor into the oven cavity 5. The heating process may then be continued if the user restarts operation of the microwave oven 1.
  • the microwave oven 1 comprises at least two, for example more than ten, moisture sensors 13.
  • Each of the moisture sensors 13 may measure a moisture value of the food and may be integrated into the plate 11.
  • each of the at least two moisture sensors 13 is configured according to the above-described embodiments. This means that each of the at least two moisture sensors 13 directly measures a moisture content of a partial surface of the food, wherein each partial surface defines a moisture measuring area. Therefore, each moisture sensor 13 has a corresponding moisture measuring area.
  • the at least two moisture measuring areas differ from each other. In a further example embodiment, no overlap exists between adjacent moisture measuring areas. Thereby, it is assured that the at least two measured moisture values are completely independent from each other.
  • the control unit may introduce measures for controlling operation of the microwave oven 1, which will be explained in more detail herein below.
  • the size of the moisture measuring areas may depend on the number of moisture sensors 13 integrated into the plate 11.
  • the size of the moisture measuring area and the number of the moisture sensors 13 are adapted with respect to each other such that a surface essentially being equal to the entire surface of the plate 11 may be covered, i.e. may be measured.
  • the at least two moisture sensors 13, or at least ten moisture sensors 13 as in Fig. 1 are evenly distributed on the plate 11 with regard to a center 12 of the plate 11.
  • the moisture sensors 13 shall be integrated into the plate 11 such that their corresponding moisture measuring areas differ from each other.
  • a rotational axis of the plate 11 may lie in the center 12 of the plate 11.
  • the moisture sensors 13 may then evenly radially and/or circumferentially distributed on the plate 11 with regard to a plate center 12.
  • the moisture sensors 13 are evenly distributed in a width dimension and/or a length dimension on the plate 11.
  • the width dimension corresponds to the horizontal direction H and the length dimension corresponds to the transverse direction T.
  • the evenly distributed moisture sensors 13 deliver moisture values of evenly distributed moisture measuring areas. This allows the control unit to derive conclusions about the moisture distribution of the food. For example, in may be detected which parts or portions of the food dry in which are wet.
  • the food contains a homogeneous or heterogeneous moisture distribution.
  • control unit may cause an audio and/or visual signal indicating a heterogeneous moisture distribution such that a user has the possibility to counteract, for example add water or water vapor onto the food.
  • control unit may cause a display 19 arranged on a front side of the microwave oven 1 adjacent the user interface 17 to output a visual warning signal.
  • This warning signal may for example include information regarding the position of the moisture measuring area corresponding to the moisture sensor 13 which detected low moisture content. This means that the control unit not only receives the different measured moisture values, but also may assign each moisture value to a corresponding moisture measuring area which may be assigned to a corresponding moisture sensor 13 which in turn relates to a predefined position on the plate 11.
  • adding of vapor onto the food in case of low measured moisture values may be performed by at least one vapor injector 21.
  • the vapor injectors 21 are arranged within the oven cavity 5 and extend from an inner side of the top surface 9 essentially vertically downwards in the direction of the plate 11, that means in the direction of the food.
  • Each vapor injector 21 may vaporize a partial surface of the food defining a vaporing area.
  • the vaporing area may have an essentially circular, rectangular, or oval shape. The size of the vaporing area may depend on the number of vapor injectors 21 arranged within the oven cavity 5.
  • the size of the vaporing area and the number of the vapor injectors 21 are adapted with respect to each other such that a surface essentially being equal to the entire surface of the plate 11 may be covered, i.e. may be vaporized.
  • Operation of the control unit may be adapted such that the control unit may request the at least one measured moisture value from the at least one moisture sensor and, based on the at least one measured moisture value, initiate the at least one vapor injector to vaporize its vaporing area.
  • the control unit detects, based on the measured moisture values, if the food comprises a heterogeneous moisture distribution and may in response introduce measures for controlling operation of the microwave oven 1.
  • control unit may identify which parts or portions of the food are wet in which a dry. This may be done by assigning each measured moisture value of each moisture sensor 13 to the corresponding moisture measuring area which defines a partial surface of the food. Due to this information, the control unit may initiate specific vapor injectors 21 to introduce vapor onto the food.
  • the vapor injectors 21 may comprise a nozzle 23 which protrudes from an inner side of the top surface 9 of the microwave oven 1 such that it is in close proximity of the food in order to vaporize a partial surface of the food which defines a vaporing area.
  • a smallest distance between the nozzle and the food may be less than 20 cm, 15 cm, 10 cm, or 5 cm.
  • the nozzles 23 may have sensors to measure a distance between the nozzle 23 and the food. Those distance measurements may be used in order to automatically or manually adjust the distance between the nozzle 23 and the food. For instance, a predefined distance may be preset by the user before starting the heating process.
  • the vapor injectors 21 may comprise means which allow the nozzles 23 to move in the vertical direction V, for example in a telescope manner.
  • each vaporing area corresponds to a moisture measuring area.
  • a pair of a corresponding vaporing area and moisture measuring area may have an identical shape and/or an identical dimension.
  • each vapor injector 21 corresponds to a moisture sensor 13. This allows the control unit to specifically cause those vapor injectors 21 to vaporize its vaporing area where the moisture value of a corresponding moisture measuring area has detected low moisture content. Heterogeneous food moisture distribution and therefore partly overcooking and/or overheating of the food may be prevented before starting the heating process.
  • a pair of a corresponding vaporing and moisture measuring area is diametrically opposed with respect to the food. This means that a corresponding vaporing area is arranged essentially exactly vertically above the moisture measuring area. Therefore, it is simplified and assured that vapor may be selectively introduced onto the food in order to achieve a homogeneous moisture distribution of the food.
  • the control unit may exclusively initiate the at least one vapor injector to vaporize its vaporing area when the at least one measured moisture value of a corresponding moisture measuring area is lower than a predefined threshold moisture value.
  • a predefined threshold moisture value which is for example stored on the storage unit of the control unit
  • a user may preset the threshold moisture value before starting heating and/or cooking. This user input may be received by the control unit by means of the user interface 17.
  • the control unit may exclusively initiate the at least one vapor injector 21 to vaporize its vaporing area when a difference between the predefined threshold moisture value and the at least one measured moisture value is lower than a predefined tolerance value.
  • vapor is only introduced by the vapor injectors 21 if the difference between predefined or preset threshold value exceeds a predefined tolerance value. This may be advantageous because slight deviations from the threshold value may have no negative effect on the heating and/or cooking process, such that heating may be started without any delay caused by a potential vaporizing process.
  • At least one weight sensor may be integrated into the plate 11.
  • a weight sensor may measure a weight value of the food placed on the plate 11.
  • at least one tactile sensor (not shown) configured to determine if food is placed on the plate 11 may be integrated into the plate 11.
  • the sensors must be able to indicate to the control unit at which position of the plate 11 food is placed. Based on this information, the control unit may derive which of the moisture sensors 13 would deliver a moisture value of the food and which of the moisture values 13 would deliver a moisture value not relating to the food.
  • the control unit may exclusively request a moisture value relating to a moisture measuring area where the corresponding weight sensor has detected an input signal, such as a signal differing from "0" or a default value. Therefore, the control unit may be prevented from requesting moisture values from moisture sensors which are not in contact with the food which would lead to a falsified moisture distribution. Thus, the weight sensors may make the controlling of the operation of the microwave oven 1 more reliable and more effective.
  • the control unit in general may initiate a measurement of a moisture sensor 13. Additionally, the control unit may in general exclusively initiate a measurement of a moisture sensor 13 at a corresponding moisture measurement area where the weight sensor has detected an input signal.
  • At least two weight sensors may be integrated into the plate 11.
  • Each weight sensor may be configured as explained above.
  • each weight sensor corresponds to a weight measuring area or portion of the food, wherein in an example embodiment weight measuring areas of adjacent weight sensors differ from each other.
  • a first weight sensor corresponds to a first weight measuring area and a second weight sensor corresponds to a second weight measuring area, wherein the first weight measuring area differs from the second weight measuring area.
  • no overlap exists between adjacent weight measuring areas. Thereby, it is assured that the at least two measured weight values are completely independent from each other.
  • the control unit may introduce measures for controlling operation of the microwave oven 1, which will be explained in more detail herein below.
  • the at least two weight sensors may be evenly distributed on the plate 11 with regard to a center 12 of the plate 11.
  • the weight sensors shall be integrated into the plate 11 such that their corresponding weight measuring areas differ from each other.
  • a rotational axis of the plate 11 may lie in the center 12 of the plate 11.
  • the weight sensor may then be evenly radially and/or circumferentially distributed on the plate 11 with regard to a plate center 12.
  • the weight sensors are evenly distributed in a width dimension and/or a length dimension on the plate 11.
  • the width dimension corresponds to the horizontal direction H and the length dimension corresponds to the transverse direction T.
  • the evenly distributed weight sensors deliver weight values of evenly distributed weight measuring areas. This allows the control unit to derive conclusions about position of the food on the plate 11.
  • operation of the microwave oven 1 may be controlled more efficient and more precise.
  • the control unit may conclude whether the food contains a homogeneous or heterogeneous moisture distribution.
  • the control unit may conclude at which positions on the plate 11 the food is placed, thereby assuring that the control unit only requests those moisture values relating to the food.
  • a reliable and efficient way of controlling an operation of the microwave oven 1 may be provided.
  • partly overcooking or overheating, i.e. some parts or portions of the food, particularly wetter parts or portions, get heated faster and may therefore be heated too long, may be prevented.
  • measures may be introduced by the control unit in order to control operation of the microwave oven 1, as explained above.
  • control unit not only receives the different measured moisture values, but also may assign each moisture value to a corresponding moisture measuring area which may be assigned to a corresponding moisture sensor 13 which in turn relates to a predefined position on the plate 11, while assuring that only food related moisture values are requested.
  • control unit may compare the measured moisture values and, based on said comparison, exclusively initiate those vapor injectors 21 to inject vapor onto its vaporing area corresponding to those moisture measuring areas where the measured moisture value is lower than a predefined threshold moisture value. This leads to the advantage of selectively adding water vapor only onto the dry portions or areas of the food.
  • control unit may exclusively initiate those vapor injectors 21 to inject vapor onto its vaporing area corresponding to those moisture measuring areas where a difference between the predefined threshold moisture value and the measured moisture value is lower than a predefined tolerance value.
  • a maximum measured moisture value may be detected by the control unit and vapor is conclusively injected to does vaporing area is where the corresponding measured moisture value is lower than the measured maximum moisture value. A homogeneous moisture distribution may thereby be achieved or generated.
  • an amount of injected vapor by a respective vapor injector 21 is chosen according to a deviation of the corresponding measured moisture value from the predefined threshold moisture value.
  • the control unit adjusts the amount of added vapor. Due to the fact that the amount of vapor introduced by each vapor injector 21 is chosen in accordance to the corresponding deviation of the measured moisture value from the threshold value, each vapor injector 21 is independently controlled in order to generate a homogeneous food moisture distribution. It is clear that the moisture measuring areas having a moisture value higher than the threshold moisture value are not vaporized, i.e. the control unit does not initiate the corresponding vapor injectors 21 to add vapor onto their vaporing areas.
  • the amount of added vapor is based on a deviation of each measured moisture value from a maximum measured moisture value.
  • This operation control variant may even lead to a more homogeneous distribution as the moisture contents of each moisture measuring area are aligned with respect to each other.
  • the vapor injectors 21 may work at the same time to provide a time efficient control method. However, it may also be advantages to successively cause the vapor injectors 21 to vaporize their vaporing areas such that any potential interference between adjacent vapor streams is prevented.
  • the moisture sensors may reach into the food such that they are able to measure inner moisture values of the food.
  • the moisture sensors may therefore comprise needle probes (not shown) which may reach at least 1 mm and/or at most 100 mm, in particular at least 3 mm and/or at most 90 mm, in particular at least 5 mm and/or at most 80 mm, in particular at least 8 mm and/or at most 70 mm, in particular at least 10 mm and/or at most 60 mm, in particular at least 10 mm and/or at most 50 mm, in particular at least 10 mm and/or at most 40 mm, in particular at least 10 mm and/or at most 30 mm, in particular at least 10 mm and/or at most 20 mm, into the food.
  • the needle probes may be extended in order to get in contact with the food, wherein during the heating process of the food, the needle probes may be maintained integrated into the plate 11.
  • the moisture sensor may comprise a joint which may be continuously elongated and/or shortened in a telescope-manner. Therefore, a distance along which the needle probe reaches into the food may be adapted with regard to the type and size of the food. This configuration allows for a space-saving and easy to implement solution for measuring inner food moisture contents. Also, if food is placed on the plate 11 which is not completely even, i.e.
  • the needle probes allow measurements even at those parts or portions simply by elongating the hinge in order to extend the needle probes which may then come in contact with a surface of a food part or even may reach into the food so as to measure inner moisture content. Operation of the hinge and the needle probes may be controlled by the control unit. Additionally, the needle probes may comprise for example infrared sensors, or the like, facing the food which are able to detect a distance between the plate 11, and/or the needle probe, and the food.
  • the control unit may then, in response to distance value inputs received from the infrared sensors initiate the hinge to elongate so as to cause the needle probes to extend in the direction of the in order to contact a surface of the food or even reach in to the food.
  • an oven 1 such as a microwave oven, a steamer, a cooking range or the like.
  • Food is placed on a plate 11 which is placed and supported within an oven cavity 5.
  • At least one moisture value of the food is measured by at least one moisture sensor 13 which is integrated into the plate 11.
  • an operation of the oven 1 is controlled by a control unit (not shown) based on the measured moisture value.
  • exemplary embodiments of the method for controlling an operation of an oven such as a microwave oven, a steamer or the like, are illustrated.
  • the method relates to measuring a moisture value or content of the food, for example at a surface of the food or within the food, such that the food heating process by means of an oven may be based on the measured moisture value in order to achieve an improved and homogeneous heating of the food.
  • a moisture value of the food i.e. a moisture value of a surface of the food or a moisture value within the food, is measured by means of the moisture sensor 13 integrated into the plate 11.
  • the measured moisture value is compared with a predefined threshold moisture value. This step may be done by the control unit. Then, it is checked whether the measured moisture value is smaller than the predefined threshold moisture value. If it is not the case, i.e. the measured moisture value is higher than the predefined threshold moisture value, the heating process of the food by means of the oven may be started. Otherwise, a water steam is directed onto the food in order to vaporize the.
  • a moisture value of the food is measured by means of the moisture sensor 13 integrated into the plate 11 arranged within the oven cavity 5 of the oven 1.
  • the measured moisture value is compared with a predefined threshold moisture value. Then, if the measured moisture value is higher than the predefined moisture value, the heating process of the food may be started. Otherwise, it is checked whether the difference between the predefined threshold moisture value and the measured moisture value is lower than a tolerance value.
  • the heating process may be started. Otherwise, a water steam may be injected into the direction of the food in order to vaporize the food surface. Then, analogously to the embodiment of Fig. 2 , an iteration loop is closed such that the measuring of the moisture value may be started again.
  • Figs. 4 and 5 in general relate to an alternative embodiment of a method for controlling operation of an oven according to the invention.
  • this example embodiment of the method by measuring the moisture value of different parts or portions of the food dry parts or portions may be detected and, based on the measurements, firstly, the heating process of the food may be controlled and, secondly, measures may be implemented in order to effect a homogeneous moisture distribution of the food. For that purpose, selectively vaporizing of dry parts or portions of the food may be initiated.
  • several moisture sensors 13, i.e. at least two, are integrated into the plate 11 which is arranged inside the oven 1.
  • each moisture sensor 13 measures a moisture value of the food, respectively of a surface of the food or a moisture value relating to the inside of the food. Then, the measured moisture values are compared with each other. A sequence sorted according to the size of the moisture values may be built. Then, a maximum moisture value of the measured moisture values is determined and, based on this maximum measured moisture value, a difference may be calculated between the maximum moisture value and each of the other moisture values. Then, for each of the calculated differences, it is checked whether the difference is higher than a tolerance value. If this condition is not fulfilled for any of the measured moisture values, the heating process may be started. Otherwise, an injection of a water steam directed to the food may be introduced. However, steam is only added to those portions or areas of the food where above condition is fulfilled. Finally, an iteration loop is closed and the method starts again with measuring the food moisture values.
  • Fig. 5 In another example embodiment of the invention, which is illustrated in Fig. 5 , firstly, food moisture values are measured by means of the moisture sensors 13 integrated into the plate 11 which is arranged within the oven cavity 5 of the oven 1. Afterwards, each of the moisture values is compared with a predefined threshold moisture value. Then, it is checked for each of the measured moisture values whether the respective measured moisture value is bigger than the predefined threshold moisture value. If this condition is not fulfilled for any of the measured moisture values, the heating process may be started. Otherwise, an injection of a water steam directed to the food may be initiated. However, steam is only added to those portions or areas of the food where above condition is fulfilled. In order to close an iteration loop, as already explained with regards to Fig. 4 , the method starts again with measuring food moisture values. In an embodiment not covered by the claims, the injection of the water steam is performed by a water injector, which is for example arranged on an inner side of the top surface 9 of the oven 1.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Ovens (AREA)

Claims (14)

  1. Ofen, wie etwa ein Mikrowellenofen, ein Dampfgarer oder dergleichen, der so konfiguriert ist, dass er Lebensmittel erhitzt und/oder kocht, umfassend:
    einen Ofenraum (5) zum Aufnehmen der zu erhitzenden Lebensmittel;
    eine Platte (11), die im Inneren des Ofenraums (5) platziert werden kann, um die Lebensmittel zu tragen;
    dadurch gekennzeichnet, dass:
    mindestens ein Feuchtigkeitssensor (13) in die Platte integriert und so konfiguriert ist, dass er einen Feuchtigkeitswert einer Teilfläche des Lebensmittels misst, die einen Feuchtigkeitsmessbereich definiert; und
    eine Steuereinheit, die so konfiguriert ist, dass sie den Betrieb des Ofens anhand des gemessenen Feuchtigkeitswerts steuert.
  2. Ofen nach Anspruch 1, wobei mindestens zwei Feuchtigkeitssensoren (13), die jeweils so konfiguriert sind, dass sie einen Feuchtigkeitswert des Lebensmittels messen, in die Platte (11) integriert sind, wobei ein erster Feuchtigkeitssensor (13) einem ersten Feuchtigkeitsmessbereich entspricht und ein zweiter Feuchtigkeitssensor (13) einem zweiten Feuchtigkeitsmessbereich entspricht, wobei sich der erste Messbereich von dem zweiten Messbereich unterscheidet.
  3. Ofen nach Anspruch 2, wobei die mindestens zwei Feuchtigkeitssensoren (13) gleichmäßig auf der Platte (11) in Bezug auf eine Mitte der Platte (11) verteilt sind.
  4. Ofen nach einem der vorhergehenden Ansprüche, wobei mindestens ein Dampfinjektor (21) innerhalb des Ofenraums (5) angeordnet und so konfiguriert ist, dass er eine Teilfläche des Lebensmittels bedampft, die einen Bedampfungsbereich definiert, wobei die Steuereinheit so konfiguriert ist, dass sie den mindestens einen gemessenen Feuchtigkeitswert von dem mindestens einen Feuchtigkeitssensor (13) anfordert und, anhand des mindestens einen gemessenen Feuchtigkeitswerts, den mindestens einen Dampfinjektor (21) veranlasst, seinen Bedampfungsbereich zu bedampfen.
  5. Ofen nach Anspruch 4, wobei jeder Bedampfungsbereich einem Feuchtigkeitsmessbereich entspricht, wobei entsprechende Bedampfungs- und Feuchtigkeitsmessbereiche in Bezug auf das Lebensmittel diametral entgegengesetzt sind.
  6. Ofen nach einem der Ansprüche 4 oder 5, wobei die Steuereinheit ausschließlich den mindestens einen Dampfinjektor (21) veranlasst, seinen Bedampfungsbereich zu bedampfen, wenn der mindestens eine gemessene Feuchtigkeitswert eines entsprechenden Feuchtigkeitsmessbereichs unter einer vordefinierten Feuchtigkeitsschwelle liegt.
  7. Ofen nach einem der vorhergehenden Ansprüche, wobei mindestens ein Gewichtssensor, der zum Messen eines Gewichtswertes des Lebensmittels konfiguriert ist, in die Platte (11) integriert ist, wobei die Steuereinheit so konfiguriert ist, dass sie ausschließlich einen Feuchtigkeitswert anfordert, der sich auf einen Feuchtigkeitsmessbereich bezieht, in dem der entsprechende Gewichtssensor ein Eingangssignal erfasst hat.
  8. Ofen nach Anspruch 7, wobei mindestens zwei Gewichtssensoren in die Platte (11) integriert sind, wobei ein erster Gewichtssensor einem ersten Gewichtsmessbereich an dem Lebensmittel entspricht und ein zweiter Gewichtssensor einem zweiten Gewichtsmessbereich an dem Lebensmittel entspricht, wobei der erste Gewichtsmessbereich sich von dem zweiten Gewichtsmessbereich unterscheidet.
  9. Ofen nach Anspruch 8, wobei die mindestens zwei Gewichtssensoren gleichmäßig auf der Platte (15) in Bezug auf eine Mitte der Platte (12) verteilt sind, wobei jeder Feuchtigkeitsmessbereich einem Gewichtsmessbereich entspricht, wobei benachbarte Feuchtigkeitsmessbereiche unterschiedlichen Gewichtsmessbereichen entsprechen.
  10. Ofen nach einem der Ansprüche 4 bis 9, wobei die Steuereinheit ferner so konfiguriert ist, dass sie die gemessenen Feuchtigkeitswerte vergleicht und anhand dieses Vergleichs ausschließlich diejenigen Dampfinjektoren (21) veranlasst, Dampf auf seinen Bedampfungsbereich zu injizieren, die denjenigen Feuchtigkeitsmessbereichen entsprechen, in denen der gemessene Feuchtigkeitswert niedriger als eine vordefinierte Feuchtigkeitswertschwelle und/oder ein maximaler gemessener Feuchtigkeitswert ist.
  11. Ofen nach einem der Ansprüche 4 bis 10, wobei eine durch einen entsprechenden Dampfinjektor (21) eingespritzte Dampfmenge entsprechend einer Abweichung des entsprechenden gemessenen Feuchtigkeitswertes von der vordefinierten Feuchtigkeitswertschwelle und/oder dem maximalen gemessenen Feuchtigkeitswert ausgewählt wird.
  12. Ofen nach einem der vorhergehenden Ansprüche, wobei die Feuchtigkeitssensoren (13) mindestens eine Nadelsonde umfassen, die so konfiguriert ist, dass sie in das Lebensmittel hineinreicht, um einen inneren Feuchtigkeitswert des Lebensmittels zu messen.
  13. Ofen nach Anspruch 12, wobei die Feuchtigkeitssensoren (13) ein Gelenk umfassen, das so konfiguriert ist, dass es kontinuierlich teleskopartig verlängert und/oder verkürzt werden kann, um so ein Ausfahren und/oder Zusammenziehen der Nadelsonde zu bewirken.
  14. Verfahren zum Erhitzen und/oder Kochen von Lebensmitteln mittels eines Ofens nach einem der Ansprüche 1 bis 13, wobei
    Lebensmittel auf einen Teller (11) platziert werden, der in einen Ofenraum (5) gestellt wird; und
    mindestens ein Feuchtigkeitswert des Lebensmittels durch mindestens einen in die Platte (11) integrierten Feuchtigkeitssensor (13) gemessen wird; und
    ein Betrieb des Ofens von einer Steuereinheit anhand des gemessenen Feuchtigkeitswertes gesteuert wird.
EP17205684.8A 2017-12-06 2017-12-06 Ofen mit feuchtigkeitssensor Active EP3495740B1 (de)

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CN110702737B (zh) * 2019-08-28 2021-10-26 惠而浦（中国）股份有限公司 智能烹饪器具的校准和保温方法、具有探针的智能烹饪器具
CN110507209B (zh) * 2019-08-28 2021-11-12 惠而浦（中国）股份有限公司 一种智能烹饪方法和具有探针的智能烹饪器具

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DE69419480T2 (de) 1993-11-11 2000-04-13 Matsushita Electric Ind Co Ltd Kochherd mit Feuchtigkeitsvorbehandlungsapparat
AT413176B (de) * 1997-12-29 2005-12-15 Hofer Wolfgang Mag Backvorrichtung und -verfahren
DE102007016501A1 (de) 2007-03-26 2008-10-02 E.G.O. Elektro-Gerätebau GmbH Verfahren und Dampfgargerät zur Regelung von Garvorgängen in einem Garraum

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