EP3511629B1 - Procédé de détermination de la sensibilité à la température d'un produit à cuire ainsi qu'appareil de cuisson - Google Patents

Procédé de détermination de la sensibilité à la température d'un produit à cuire ainsi qu'appareil de cuisson Download PDF

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Publication number
EP3511629B1
EP3511629B1 EP19151353.0A EP19151353A EP3511629B1 EP 3511629 B1 EP3511629 B1 EP 3511629B1 EP 19151353 A EP19151353 A EP 19151353A EP 3511629 B1 EP3511629 B1 EP 3511629B1
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Prior art keywords
temperature
cooked
cooking
sensitivity
product
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German (de)
English (en)
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EP3511629A1 (fr
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Diego HINCAPIÉ OCAMPO
Florian Löw
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Rational International AG
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Rational International AG
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the invention relates to a method for determining the temperature sensitivity of an item to be cooked in a cooking container and a cooking appliance having a cooking container with a cooking volume, in particular a trough-shaped cooking container.
  • liquid food to be cooked such as water, milk, soups or stews
  • cooking devices with heatable pans ie trough-shaped cooking containers, are often used.
  • EP 2 026 632 A2 discloses a method for determining the core temperature of an item to be cooked during a cooking process in a cooking appliance. Included the temporal and local temperature profiles in the food are determined by means of temperature sensors arranged in the food.
  • the at least one sensitivity-relevant parameter is the temperature, the temperature profile, the slope of the temperature profile, the light transmission, in particular for infrared light, the color, the refractive index, the sound attenuation, in particular for ultrasound, the dielectric constant, the density and/or the viscosity of the food is.
  • the temperature sensitivity can be determined very quickly.
  • a temperature-sensitive cooking product is understood to mean milk, thickened sauces, soups, stews or the like in which mixing and thus heat transport by convection is restricted due to a higher viscosity or solid components, in contrast to water.
  • the temperature-sensitive food to be cooked is therefore food that has a low ability to transport heat due to convection or a low ability to mix itself due to convection.
  • the cooking appliance it is possible for the cooking appliance to detect temperature-sensitive items to be cooked in order to control the cooking appliance in such a way that the item to be cooked does not burn. A property of the food itself is thus determined.
  • the properties of the food can be determined even more precisely. For example, based on this now known property of the food to be cooked, measures can be taken before critical situations such as burning occur.
  • At least one measure is preferably initiated if it has been established that the food being cooked is temperature-sensitive, in order to actively prevent burning.
  • a message is issued to the user, an agitator is activated in the cooking container and/or the control of the heating device is changed depending on the temperature sensitivity determined, in particular with the target temperature of the heating device and/or the bottom of the heating device being changed in order to change the control of the heating device
  • Cooking container is limited to a maximum value. This effectively prevents the food being cooked from burning.
  • the maximum value is z. B. below the burning temperature of the food.
  • the maximum value can be gradually reduced. For example, the maximum value is lowered if the comparison was carried out again and again indicates temperature-sensitive food.
  • An item to be cooked is recognized as a temperature-sensitive item to be cooked if its temperature sensitivity is above a predetermined value. In particular, it is determined whether the food to be cooked is temperature-sensitive or not.
  • the parameters can be weighted differently. This enables a very precise determination of the temperature sensitivity.
  • the sensitivity-relevant parameter is preferably the temperature and/or the slope of the temperature profile of the food to be cooked at the at least one point, which means that a value that is technically easy to collect is used.
  • the deviation from the threshold value can represent the degree of temperature sensitivity.
  • the threshold values can be different for the different cases.
  • the temperature values of the food to be cooked can be recorded repeatedly at at least a first point in the cooking volume and a second point in the cooking volume, with the first point in the cooking container being closer to the bottom of the cooking container than the second point.
  • the standard deviation and/or the difference between the temperature values recorded at least at the first point and the second point at this point in time is formed for at least one point in time at which the temperature values were recorded, with the standard deviation and/or the Difference the sensitivity relevant Represent or represents parameters.
  • the sensitivity-relevant parameter can thus be easily determined.
  • the standard deviation and/or the difference at a point in time can be compared with a standard deviation and/or difference at an earlier point in time, and it can be determined that the food to be cooked is temperature-sensitive if the standard deviation and/or the Have increased difference or has.
  • the time interval is in particular predetermined. In this way, an exact determination of the temperature sensitivity is possible.
  • the food to be cooked is temperature-sensitive if the slope of the temperature profile at the first point is greater than the slope of the temperature profile at the second point, in particular by at least a certain amount. In this way, it can be recognized at an early stage whether layers with different temperatures are forming.
  • the first location is at a limit of the cooking volume, specifically the bottom of the cooking container, and the second location is inside the cooking volume, specifically the top of the food, thereby ensuring an accurate measurement.
  • the measurement on the surface can be carried out, for example, by an infrared temperature sensor.
  • a curve of the temperature of the item to be cooked is determined at the at least one point on the basis of the recorded temperature values, which curve represents in particular the sensitivity-relevant parameter. In this way, complex situations can be correctly grasped.
  • the number of extreme values of the curve is determined per time interval, with it being established that the food being cooked is temperature-sensitive if the number of extreme values exceeds a predetermined value, as a result of which the temperature sensitivity can be determined precisely.
  • the at least one predetermined threshold value is a difference, a number of extreme values per time interval, a slope, a reference curve and/or a reference temperature, in particular the at least one predetermined threshold value is based on at least one measurement on a known quantity of a known cooking item, especially water, was determined in the cooking container.
  • the threshold values can be stored as a table of values in the control unit of the cooking appliance.
  • different threshold values are provided for different foods and/or locations in the item to be cooked.
  • a cooking appliance with a cooking container with a cooking volume, in particular a trough-shaped cooking container, a heating device that is in contact with the cooking container, at least one temperature sensor and a control unit that is set up to carry out the method according to the invention, in particular wherein Cooking appliance has several temperature sensors inside and/or at the limit of the cooking volume, which are arranged one above the other and spaced apart from one another and/or in particular wherein the cooking appliance has a sensor which is set up to detect the sensitivity-relevant parameter, particularly preferably an infrared temperature sensor.
  • contact is understood to mean physical contact, so that heat can be transferred from the heating device to the cooking container by means of heat conduction.
  • the heating device heats the cooking container by contact heat.
  • a cooking appliance 10 is shown schematically, which is intended for professional use in restaurants, canteens, commercial kitchens and large catering establishments.
  • this can be a pan cooking appliance, ie a horizontal cooking appliance with a trough-shaped cooking container.
  • the corresponding cooking processes preferably run automatically as a function of the respective food to be cooked, the desired end state and also of the loading of the cooking appliance 10 from. Components that do not contribute to the understanding of the invention are not shown here.
  • the cooking appliance 10 has a cooking container 12 which can be embodied in the form of a trough.
  • the trough-shaped cooking container 12 is also referred to as a pan.
  • the cooking container 12 is in physical contact with a heating device 13 of the cooking appliance 10 .
  • the heating device 13 is set up to warm up or to heat the cooking container 12 .
  • the flow of heat from the heating device 13 to the cooking container 12 occurs mainly by thermal conduction via the physical contact between the heating device 13 and the cooking container 12.
  • the cooking container 12 or the pan has a cooking volume 14 which, for example, has a capacity of between 14 liters and 150 liters.
  • the cooking container 12 can be closed with a lid 16, it being possible for the lid 16 to be driven electrically.
  • the cooking container 12 can also be tilted via a tilting mechanism 18 to remove the food to be cooked.
  • a display 19 is also provided on the cooking appliance 10 .
  • the cooking container 12 or the cooking volume 14 is delimited laterally by the cooking container walls 20 and has a base 22 .
  • the base 22 is heated by the heating device 13 by means of contact heat in order to cook the food G in the cooking volume 14 .
  • a plurality of temperature sensors 24 are arranged on one of the cooking container walls 20 .
  • the temperature sensors 24 are arranged one above the other and are at different distances from the floor 22 so that they can measure the temperature of an item to be cooked G located in the cooking volume 14 at different points.
  • the temperature sensors 24 are therefore located at a boundary (e.g. cooking container walls 20, floor 22) of the cooking volume 14.
  • a plurality of temperature sensors 26 can be provided one above the other or at different distances from the base 22 inside the cooking volume 14 .
  • the temperature sensors 26 are attached to a temperature sensor 28 which extends in particular vertically inside the cooking volume 14 .
  • the temperature sensor 28 can be fastened to one of the cooking container walls 20 and spaced apart from it, for example by means of a cantilever 30 .
  • the temperature sensors 24, 26 are therefore at different distances from the floor 22, the distance from the floor 22 being referred to as “height” below.
  • the temperature of the food G can be measured at different points, in particular at different heights, by the temperature sensors 24, 26.
  • the temperature sensors 24 and 26 are connected to a control unit 32 of the cooking appliance 10 for data exchange, for example electrically or wirelessly.
  • the control unit 32 is, for example, the control unit of the entire cooking appliance 10, which also controls the heating device 13 of the cooking appliance 10.
  • temperature sensors 24.1, 24.2, 24.3, 24.4 or 26.1, 26.2, 26.3, 26.4 are shown.
  • any other number of temperature sensors 24, 26 can be used.
  • the lowest temperature sensor 24.1 or 26.1 is provided near the floor 22 or on the floor 22 and therefore measures the temperature of the food G to be cooked on the floor.
  • the last temperature sensor in this case the temperature sensor 24.4 or 26.4, is the furthest away from the base 22, i.e. provided at the highest point, and measures the temperature near the surface when the food to be cooked G has been filled up to the maximum filling level of the cooking volume 14.
  • the food G is a liquid food, like a more viscous food like milk or a thickened soup, or also a food with solid ingredients, like a stew.
  • control unit 32 In order to recognize whether the food to be cooked G is temperature-sensitive or not, i.e. to recognize whether the food to be cooked G has sufficient heat transport capacity or self-mixing capacity due to convection, the control unit 32 first carries out the data provided for the food to be cooked G Cooking process and repeatedly detects the temperature of the food G at different heights, i.e. at different points using the different temperature sensors 24 and 26.
  • control unit 32 records the temperature values at regular intervals or continuously.
  • the control unit 32 thus receives different temperature profiles or curves of the food G at different points, for example at different heights or distances from the floor 22.
  • the solid line shows the temperature curve V 2 which was recorded by the second temperature sensor 24.2 or 26.2.
  • a third temperature curve V 4 is shown with the dotted line, which was measured with the fourth temperature sensor 24.4 or 26.4.
  • control unit 32 determines the difference between the current temperature near the bottom 22 and the current temperature near the surface, in the embodiment shown the difference ⁇ T between the temperature values of the temperature sensor 24.1 or 26.1 and the temperature sensor 24.4 or 26.4.
  • This temperature difference ⁇ T 1 is stored by the control unit 32 in one of its memories.
  • control unit determines the temperature difference ⁇ T 2 between the same temperature sensors 24.1 and 24.4 or 26.1 and 26.4.
  • the temperature differences ⁇ T 1 and ⁇ T 2 are sensitivity-relevant parameters that characterize the temperature sensitivity of the food G to be cooked. They contain information about the temperature of the food being cooked over time.
  • the control unit 32 now compares the temperature difference ⁇ T 1 and the second temperature difference ⁇ T 2 with one another.
  • the control unit 32 establishes that the item to be cooked G is a temperature-sensitive item to be cooked.
  • An increase in the temperature difference ⁇ T indicates that the item to be cooked G is heated much faster near the base 22 than near the surface, so that it can be concluded that little or no convection is taking place. This is typical for temperature-sensitive food without a pronounced self-mixing ability due to convection.
  • the degree of temperature sensitivity of the food G can be inferred.
  • control unit 32 As soon as the control unit 32 has established that the item to be cooked G in the cooking container 12 is temperature-sensitive, the control unit 32 initiates at least one measure.
  • control unit outputs a corresponding message to the user of the cooking appliance 10 by means of the display 19 or via a loudspeaker (not shown).
  • control unit 32 activates an agitator (not shown) of the cooking appliance 10 in order to prevent burning.
  • control unit 32 can reduce the target temperature with which the heating device 13 of the cooking appliance 10 is controlled, so that it is always below a maximum value.
  • the maximum value can be reduced step by step.
  • control unit 32 even after the control unit 32 has determined that the food to be cooked G is temperature-sensitive, it continues to determine the sensitivity-relevant parameter and compares it with previously recorded, further sensitivity-relevant parameters or a threshold value.
  • control unit 32 If the comparison turns out to be such that the control unit 32 would determine that the food to be cooked is temperature-sensitive, the control unit 32 lowers the maximum temperature for the setpoint temperature of the heating device 13 further.
  • the maximum value is below the burning temperature of the food G, i. H. the temperature at which the item to be cooked G would burn on the floor 22 .
  • the standard deviations ⁇ 1 or ⁇ 2 at the different points in time t 1 or t 2 of the measured temperature values of the lowest temperature sensor 24.1 or 26.1 and of the uppermost temperature sensor 24.4 or 26.4 or the standard deviation ⁇ 1 , ⁇ 2 of all temperature sensors 24 or 26 can be formed.
  • the difference ⁇ T 1 or the standard deviation ⁇ 1 is also determined at the time t 1 .
  • the difference ⁇ T 1 or the standard deviation ⁇ 1 is compared to a threshold value.
  • control unit 32 determines that the item to be cooked G is temperature-sensitive.
  • the distance between the temperature difference ⁇ T 1 or the standard deviation ⁇ 1 and the threshold value can be used as a measure of the temperature sensitivity.
  • the slope s 1 , s 2 or s 4 of the temperature profile V 1 , V 2 or V 4 at time t 1 is determined as a sensitivity-relevant parameter.
  • the gradients s 1 , s 2 , s 4 also contain information about the temperature profile over time.
  • control unit 32 establishes that the item to be cooked G is temperature-sensitive if the slope s 1 of the temperature profile V 1 near the base 22 is greater, in particular by a specific amount, than the slope s 4 of the Temperature profile V 4 of the temperature sensor 24.4 or 26.4, which is located further away from the ground.
  • the determined gradient s 1 , s 2 or s 4 is compared with a threshold value.
  • the control unit 32 will determine that the food to be cooked G is temperature-sensitive if a specific threshold value of a specific, any or each of the Gradients s 1 - s 4 is undershot. Again, the distance from the threshold can be used as a degree of temperature sensitivity.
  • figure 4 are similar to figure 3 two different temperature curves V 1 and V 4 and a target temperature T z are drawn.
  • the control unit 32 repeatedly determines, in particular regularly, the slope s 1 , s 4 of the temperature curves V 1 and V 4 , which approach zero in the course of the method. If the gradients s 1 and/or s 4 are close to zero for a predetermined period of time, i.e. are below a small threshold value, but the associated temperature is below the target temperature T z , the control unit 32 determines that the food to be cooked G im Cooking volume 14 is a temperature-sensitive food.
  • the sensitivity-relevant parameters are therefore the gradient and the temperature value.
  • the temperature profile V e is shown as a dotted line and is the temperature profile of a temperature-sensitive item to be cooked, whereas the temperature profile V u is shown as a broken line.
  • the temperature curve V u serves as a reference temperature curve and corresponds to the curve of a temperature-insensitive food G.
  • the control unit 32 can thus use the gradient s 1 of the temperature profile of the cooking item G close to the bottom 22 to infer the temperature sensitivity of the cooking item G.
  • the food to be cooked G is temperature-sensitive.
  • the deviation from the threshold value can represent the degree of temperature sensitivity.
  • control unit 32 compares the entire temperature curve with a stored reference temperature curve, which serves as a threshold value.
  • a stored reference temperature curve which serves as a threshold value.
  • the temperature profile or the curve of the temperature profile is the sensitivity-relevant parameter.
  • the control unit 32 can determine that the cooking product G is a temperature-sensitive or temperature-insensitive cooking product.
  • a temperature profile V is shown in high resolution.
  • the dashed line indicates the mean of the temperature curve V over time, which is shown in the other figures.
  • This trembling is due to a lack of mixing and a lack of Rayleigh-Benard convection, which are typical for temperature-sensitive food G.
  • the control unit 32 can determine the number of extreme values of the temperature profile V or the curve for a predetermined time interval, for example 5 seconds. She determines the extreme values, for example, by determining the zero point crossings of the slope.
  • control unit 32 establishes that the item to be cooked G is temperature-sensitive.
  • the threshold values in the embodiments described above can all differ from one another. Even within the same embodiment, for different locations in the food, i. H. different threshold values apply for different temperature sensors 24, 26.
  • the threshold values can be determined by reference measurements on a known item to be cooked. For example, a predetermined quantity of a known item to be cooked is heated in the cooking container 12 in order to obtain a defined reference measurement, on the basis of which the threshold values are determined.
  • Tables of values with the threshold values for different foods, different situations, different methods and/or different places in the food to be cooked can be stored in the control unit 32 .
  • the food to be cooked is temperature-sensitive if at least one of the methods determines that the food to be cooked G is temperature-sensitive.
  • a temperature sensor 34 which corresponds to the temperature sensors 24.1 or 26.1 of the previous embodiment, is provided on the bottom 22 of the cooking container 12.
  • This temperature sensor 34 measures the temperature of the food G to be cooked on the base 22.
  • An infrared temperature sensor 36 is provided above the maximum permissible fill level on the cooking appliance 10 in the cooking container 12 and determines the temperature of the food G on the surface using infrared rays.
  • a sensitivity-relevant parameter that is not the temperature of the item to be cooked G is determined.
  • FIG 8 an embodiment of the cooking appliance 10 is shown, in which a light source 38 and a light sensor 40 are provided on a cooking container wall 20 or on the floor 22 .
  • the light source 38 and the light sensor 40 are both connected to the control unit 32 for data transmission.
  • the light source 38 is directed towards the light sensor 40 and can emit light, for example infrared light, with a known intensity.
  • the light sensor 40 receives the light emitted by the light source 38 .
  • the light transmission of the item to be cooked G can be determined on the basis of the intensity of the light received at the light sensor 40 . As soon as the light transmission is known, the control unit 32 can then use this to determine whether the food being cooked is temperature-sensitive or not.
  • water as a temperature-insensitive food to be cooked has a high transmission
  • milk as a temperature-sensitive food to be cooked has a low transmission
  • the color of the item to be cooked G can also be determined with the aid of the light source 38 and the light sensor 40, based on which the control unit 32 then deduces the temperature sensitivity.
  • an embodiment of the cooking appliance 10 is also shown with a light source 38 and a light sensor 40, the light source 38 being arranged above the maximum permissible filling level.
  • the change in the wavelength and/or the phase velocity of the light emitted by the light source 38 can be determined by means of the light sensor 40 . Based on these changes, the control unit 32 can determine the refractive index of the food G to be cooked and can use this to determine whether the food to be cooked G is temperature-sensitive or temperature-insensitive.
  • an ultrasound source 42 is provided on the cooking container wall 20, in particular above the maximum fill level.
  • An ultrasonic sensor 44 is arranged near the base 22 on a cooking container wall 20 or the base 22 .
  • the ultrasonic source 42 and the ultrasonic sensor 44 are both connected to the control unit 32 for data transmission.
  • the ultrasonic source 42 is aimed at the ultrasonic sensor 44 and sends an acoustic signal to the ultrasonic sensor 44, which is received by the latter.
  • the control unit 32 determines the sound attenuation of the food G to be cooked between the ultrasonic source 42 and the ultrasonic sensor 44.
  • control unit 32 can deduce the type of food to be cooked G, since temperature-sensitive food to be cooked, such as milk, has a greater dampening effect than, for example, water.
  • oils can also be distinguished.
  • the detection of temperature sensitivity in the embodiments of Figures 8 to 10 happens, for example, based on a comparison with a threshold value.
  • an electric pulse generator 46 with an antenna 48 is provided on the cooking appliance 10 .
  • the antenna 48 can extend into the cooking volume 14 and, for example, reach almost to the floor 22 .
  • the pulse generator 46 In order to determine the temperature sensitivity, the pulse generator 46 generates electromagnetic waves which are introduced into the cooking container 12 by the antenna 48 .
  • the electromagnetic signals are reflected by the cooking container walls 20, the floor 22 and the food G and pass through the antenna 48 back to the pulse generator 46, as shown in FIG Figure 11b can be seen.
  • Figure 11b shows the time profile of the measurement of electromagnetic waves at the pulse generator 46, with the transmitted electromagnetic wave being visible as a high peak (left) and the reflected echo as a lower peak (right).
  • the dashed line corresponds to a situation in which water is present in the food to be cooked, whereas the dotted line corresponds to temperature-sensitive food in the cooking container 12 .
  • Temperature-sensitive food usually has a greater dampening effect on the electromagnetic signal, as shown on the right-hand peak Figure 11b can be seen.
  • the control unit 32 can then determine the dielectric constant of the item to be cooked G using the intensity of the echo and determine the temperature sensitivity using the dielectric constant or directly using the intensity of the echo.
  • the cooking appliance 10 has a sensor for the viscosity of the food G to be cooked.
  • FIG 12 Two different embodiments of the sensor 50 are shown, which can be used simultaneously or alternatively. Both sensors 50 are arranged near the floor 22, for example.
  • the sensor 50 shown on the left is a cylinder that is oscillated back and forth, with the viscosity of the food G being inferred from the resistance of the oscillating movement.
  • the right of the two sensors 50 shown determines the viscosity of the food G using two rotating plates.
  • control unit 32 Based on the measured values of the viscosity of the food G to be cooked, the control unit 32 can deduce the temperature sensitivity of the food G to be cooked.
  • control unit 32 determines the temperature sensitivity of the food G to be cooked, determining the density of the food G to be cooked.
  • the cooking appliance 10 has a filling level meter (not shown) with which the volume of the cooking item G in the cooking container 12 can be measured.
  • the weight of the item to be cooked G in the cooking container 12 can be determined using the force on the tilting mechanism 18 .
  • the control unit 32 can use these two variables to determine the density of the item to be cooked G and, based on the density, the temperature sensitivity of the item to be cooked G, for example using threshold values or a table of values.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
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Claims (14)

  1. Procédé de détermination de la sensibilité à la température d'un produit à cuire (G) dans un récipient de cuisson (12) présentant un volume de cuisson (14), en particulier dans un récipient de cuisson (12) en forme de cuve, comprenant les étapes suivantes :
    a) la détermination d'au moins un paramètre du produit à cuire (G) influençant la sensibilité, ledit au moins un paramètre influençant la sensibilité étant la température, l'évolution de la température, la pente de l'évolution de la température, la transmission lumineuse, notamment pour la lumière infrarouge, la couleur, l'indice de réfraction, l'atténuation des sons, notamment pour les ultrasons, la constante diélectrique, la densité et/ou la viscosité du produit à cuire, caractérisé par les étapes de procédé suivantes :
    b) la comparaison dudit au moins un paramètre influençant la sensibilité avec au moins une valeur seuil prédéterminée,
    c) la détermination de la sensibilité à la température du produit à cuire (G) sur la base du résultat de la comparaison, et
    d) la détermination s'il s'agit ou non d'un produit à cuire (G) sensible à la température,
    du lait, des sauces liées, des soupes, des potées ou similaire étant entendus par un produit à cuire sensible à la température, dans lesquels un mélange et ainsi le transport de chaleur par convection est restreint contrairement à de l'eau en raison d'une viscosité plus élevée ou d'ingrédients solides.
  2. Procédé selon la revendication 1, caractérisé en ce qu'au moins une mesure est déclenchée s'il est déterminé qu'il s'agit d'un produit à cuire (G) sensible à la température.
  3. Procédé selon la revendication 2, caractérisé en ce qu'en tant que mesure, une indication est sortie pour l'utilisateur, un agitateur dans le récipient de cuisson (12) est activé et/ou la commande du dispositif de chauffage (13) est modifiée en fonction de la sensibilité à la température déterminée, la température désirée du dispositif de chauffage (13) et/ou du fond (22) du récipient de cuisson (12) étant notamment limitée à une valeur maximale pour modifier la commande du dispositif de chauffage (13).
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que le procédé comprend les étapes suivantes :
    a) la saisie répétée de valeurs de température du produit à cuire (G) introduit dans le volume de cuisson (14) à au moins un point du volume de cuisson,
    b) la détermination dudit au moins un paramètre influençant la sensibilité sur la base des valeurs de température saisies, ledit au moins un paramètre influençant la sensibilité étant la température, l'évolution de la température ou la pente de l'évolution de la température, et le paramètre influençant la sensibilité contenant des informations concernant l'évolution de la température du produit à cuire (G) dans le temps,
    c) la comparaison dudit au moins paramètre influençant la sensibilité avec une valeur seuil prédéterminée ou un autre paramètre influençant la sensibilité déterminé, et
    d) la détermination de la sensibilité à la température du produit à cuire (G) sur la base du résultat de la comparaison.
  5. Procédé selon la revendication 4, caractérisé en ce que le paramètre influençant la sensibilité est la température et/ou la pente (s1, s2, s3) de l'évolution de la température (V1, V2, V3) du produit à cuire audit au moins un point.
  6. Procédé selon la revendication 5, caractérisé en ce que la pente (s1, s2, s3) est comparée avec la valeur seuil, et en ce que
    - si les valeurs de température saisies ont été saisies à l'intérieur du volume de cuisson, il est déterminé qu'il s'agit d'un produit à cuire (G) sensible à la température lorsque la pente (s1, s2, s3) est inférieure à la valeur seuil,
    - si les valeurs de température saisies ont été saisies à une limite du volume de cuisson (14), notamment au fond (22) du récipient de cuisson, il est déterminé qu'il s'agit d'un produit à cuire (G) sensible à la température lorsque la pente (s1, s2, s3) est supérieure à la valeur seuil, et/ou
    - il est déterminé qu'il s'agit d'un produit à cuire (G) sensible à la température, lorsque la pente (s1, s2, s3) est proche de zéro pour une période déterminée, bien que la température cible désirée (Tz) du produit à cuire (G) n'ait pas encore été atteinte.
  7. Procédé selon l'une des revendications 4 à 6, caractérisé en ce que des valeurs de température du produit à cuire (G) sont saisies de manière répétée à au moins un premier endroit du volume de cuisson (14) et un deuxième endroit du volume de cuisson (14), le premier endroit dans le récipient de cuisson (12) se trouvant plus près du fond (22) du récipient de cuisson (12) que le deuxième endroit, dans lequel notamment pour au moins un moment auquel les valeurs de température on été saisies, l'écart type (σ1, σ2) et/ou la différence (ΔT1, ΔT2) des valeurs de température saisies à ce moment au moins au premier endroit et au deuxième endroit sont/est établi(s), l'écart type (σ1, σ2) et/ou la différence (ΔT1, ΔT2) représentant le paramètre influençant la sensibilité.
  8. Procédé selon la revendication 7, caractérisé en ce que l'écart type (σ1, σ2) et/ou la différence (ΔT1, ΔT2) à un moment (t2) sont/est comparé(s) avec un écart type (σ1, σ2) et/ou une différence (ΔT1, ΔT2) à un moment antérieur (t1), et en ce qu'il est déterminé qu'il s'agit d'un produit à cuire sensible à la température lorsque l'écart type (σ1, σ2) et/ou la différence (ΔT1, ΔT2) ont/a augmenté(s).
  9. Procédé selon la revendication 7 ou 8, caractérisé en ce qu'il est déterminé qu'il s'agit d'un produit à cuire sensible à la température lorsque la pente (s1) de l'évolution de la température au premier endroit est supérieure à la pente (s4) de l'évolution de la température au deuxième endroit, en particulier d'au moins une grandeur déterminée.
  10. Procédé selon l'une des revendications 7 à 9, caractérisé en ce que le premier endroit se trouve à une limite du volume de cuisson (14), en particulier au fond (22) du récipient de cuisson (12), et en ce que le deuxième endroit se trouve à l'intérieur du volume de cuisson (14), en particulier sur la surface du produit à cuire (G).
  11. Procédé selon l'une des revendications 4 à 10, caractérisé en ce qu'une courbe de la température du produit à cuire (G) est déterminée, sur la base des valeurs de température saisies, audit au moins un endroit, représentant notamment le paramètre influençant la sensibilité.
  12. Procédé selon l'une des revendications 4 à 10, caractérisé en ce qu'une courbe de la température du produit à cuire (G) est déterminée audit au moins un endroit sur la base des valeurs de température saisies, le nombre de valeurs extrêmes de la courbe par intervalle de temps étant détecté, dans lequel il est déterminé qu'il s'agit d'un produit à cuire (G) sensible à la température lorsque le nombre de valeurs extrêmes dépasse une valeur prédéterminée.
  13. Procédé selon l'une des revendications précédentes, caractérisé en ce que ladite au moins une valeur seuil prédéterminée est une différence, un nombre de valeurs extrêmes par intervalle de temps, une pente, une courbe de référence et/ou une température de référence, ladite au moins une valeur seuil prédéterminée ayant en particulier été détectée sur la base d'au moins une mesure sur une quantité connue d'un produit à cuire connu, en particulier de l'eau, dans le récipient de cuisson.
  14. Appareil de cuisson comprenant un récipient de cuisson (12) présentant un volume de cuisson (14), en particulier un récipient de cuisson (12) en forme de cuve, un dispositif de chauffage (13) en contact avec le récipient de cuisson (12), au moins un capteur de température (24, 26) et une unité de commande (32), caractérisé en ce que l'unité de commande (32) est aménagée pour la réalisation d'un procédé selon l'une des revendications précédentes, l'appareil de cuisson (10) présentant en particulier une pluralité de capteurs de température (24, 26) à l'intérieur et/ou à la limite du volume de cuisson (14), lesquels sont agencés les uns au dessus des autres et en éloignement les uns des autres, et/ou l'appareil de cuisson (10) présentant en particulier un capteur (34, 36 ; 40 ; 44 ; 46) aménagé pour la saisie du paramètre influençant la sensibilité, de manière particulièrement préférée un capteur de température à infrarouge (36).
EP19151353.0A 2018-01-12 2019-01-11 Procédé de détermination de la sensibilité à la température d'un produit à cuire ainsi qu'appareil de cuisson Active EP3511629B1 (fr)

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DE102019120008B4 (de) * 2019-07-24 2021-04-01 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102019124456A1 (de) * 2019-09-11 2021-03-11 Rational Wittenheim Sas Gargerät sowie Verfahren zum Steuern der Gargerätetemperatur

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DE3928620A1 (de) * 1989-08-30 1991-03-07 Augustin Hans Ulrich Kochherd mit steuerung der energiezufuhr
EP1037508A1 (fr) * 1999-03-10 2000-09-20 Inducs A.G. Cuisinière à induction possédant une régulation en température
DE10120136A1 (de) * 2001-04-25 2002-11-14 Frima Sa Garverfahren und Gargerät mit automatischer Garguterkennung
DE10327861B4 (de) * 2003-06-18 2006-05-11 Miele & Cie. Kg Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät und Gargerät
DE102007039027A1 (de) * 2007-08-17 2009-02-26 Rational Ag Verfahren zur Bestimmung der Kerntemperatur eines Garguts und Gargerät zur Durchführung solch eines Verfahrens
DE102007040316A1 (de) * 2007-08-24 2009-02-26 Rational Ag Verfahren zur Anzeige einer Restgarzeit
DE102008012190A1 (de) * 2008-03-03 2009-09-10 Rational Ag Verfahren zum Führen eines Garprozesses und Gargerät hierfür
DE102011113597A1 (de) * 2011-09-16 2013-03-21 Rational Aktiengesellschaft Variabel einstellbares Taktverhältnis
EP3152633B1 (fr) * 2014-06-06 2019-03-27 Koninklijke Philips N.V. Procédé de prédiction de température centrale alimentaire, dispositif de cuisson et procédé de cuisson
DE102014114901A1 (de) * 2014-10-14 2016-04-14 Frima International Ag Gargerät sowie Verfahren zur Erfassung eines Prozessparameters eines Garprozesses
DE102015006825A1 (de) * 2014-12-15 2016-06-16 Küppersbusch Großküchentechnik GmbH & Co. KG Verfahren zur Steuerung einer Heizeinrichtung eines Gargerätes und Gargerät

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