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
  • 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
  • F24C3/00—Stoves or ranges for gaseous fuels
  • F24C3/12—Arrangement or mounting of control or safety devices
  • F24C3/126—Arrangement or mounting of control or safety devices on ranges
  • F24C3/128—Arrangement or mounting of control or safety devices on ranges in baking ovens

Definitions

• the present invention relates to a monitoring system and a heat treatment system comprising the same, in particular to a system for heating, baking, roasting or proofing of food to be heated like bread, dough, pizzas and roasts.
• heat treatment systems like ovens or proofing chambers for heating, baking, roasting or proofing food, comprising baking products like bread, dough, pastries and other products like pizzas and roasts, have been equipped more and more with sensors or other observation apparatuses, e.g. cameras, in order to observe and monitor the food during the heating, baking or proofing process.
• the observation apparatuses or sensors may be connected to a control unit that is able to analyze the sensor readouts and to detect a variety of characteristics of the food to be heated using artificial intelligence.
• the sensors or observation apparatuses are able to observe as many food pieces inside the heat treatment system as possible simultaneously during the process.
• this is not always possible, because trays, racks, shelves and other components inside the heat treatment system, such as an oven or proofing chamber are in the way between the observation apparatuses and the loaded food pieces and the sensors and observation apparatuses do not have an unobstructed view onto the food to be heated.
• the space inside the heat treatment system is often very limited due to energy reasons and lack of space. It would be possible to use more than one observation apparatus or sensor to overcome the above limitations; however, these sensors are often very costly.
• a monitoring system comprises an observation apparatus adapted to determine at least one characteristic of food to be heated by observing the food to be heated, and a mirror system to deflect the observation beam path of the observation apparatus between the observation apparatus and the food to be heated.
• a mirror system arranged within the beam path between an observation apparatus and food to be heated such that beams, e.g. beams of light, are deflected at least once.
• the beam path of the observation apparatus may be defined as the totality of the light beams that are observed by the observation apparatus and that enter the observation apparatus.
• An observation beam path may be defined as the portion of the beam path of the observation apparatus that is transmitted from the food to be heated to the observation apparatus and that enters the observation apparatus.
• observation apparatus may be arranged in a position where it is most suitable and convenient and without being in the way or interfering while handling the food. Moreover, there is a higher degree of freedom for arranging the observation apparatus relative to the food to be heated, since there does not have to be a direct line of sight between the food to be heated and the observation apparatus.
• characteristics of food to be heated may be the temperature of the surface of food pieces to be heated, the humidity, the degree of browning level, or volume or shape of food pieces to be heated.
• the mirror system further comprises a mirror being movable along an axis in order to have an even higher degree of freedom for arranging the observation apparatus and in order to observe a bigger quantity food to be heated or more food pieces to be heated.
• the food may be arranged on a conveyor belt. Thus, it is possible to continuously observe a food piece arranged on a moving conveyor belt.
• the food may pass through an industrial oven or proofing chamber.
• the axis extends in a vertical direction in order to be able to observe food pieces to be heated that are arranged one on top of the other, or stacked in a vertical direction, e.g. in an oven with two or more trays .
• the monitoring system comprises at least two mirrors.
• the observing apparatus may observe at least two pieces of food at the same time, or simultaneously, or one after the other, or sequentially in time, depending on the arrangement of the pieces of food relative to the at least two mirrors.
• the at least two mirrors may each be movable along an axis, and the respective axes may each be in a vertical direction.
• At least one of the mirrors is adapted to be rotatable around at least one rotation axis.
• This has the advantage that the field of view of the observation apparatus is modified or rotated together with the rotation of at least one of the mirrors.
• it is possible to observe two or more pieces of food sequentially. Firstly, a first piece of food is observed, then the mirror is turned or rotated such that the mirror faces a second piece of food such that it is in the field of view of the observation apparatus, then again the mirror is turned or rotated and so on.
• At least one of the mirrors may be adapted to be rotatable around at least one rotation axis and movable along an axis. It is preferred that the rotation around the rotation axis is conducted by a rotation apparatus, such as an electric motor or hydraulic system.
• the rotation apparatus may be controlled by a control unit that receives control information.
• the control information may be transferred from a control unit controlling a heat treatment system such as an oven or heat treatment chamber.
• At least one rotation axis of each of the at least one mirror crosses the center of gravity of the corresponding mirror.
• At least a part of the mirror surface of at least one mirror has a convex form.
• the observation apparatus has a broader angle of view (wide angle view) . In other words, more light beams arrive at the observation apparatus and enter the observation apparatus.
• At least a part of the mirror surface of at least one mirror has a uniaxial convex form or has a biaxial convex form. At least a part of the mirror surface of each of the mirrors may have a uniaxial convex form or may have a biaxial convex form.
• a heat treatment system comprising a heat treatment chamber, trays having a food loading surface to be loaded with the food to be heated, the trays being stacked in a vertical direction inside the heat treatment chamber, and the monitoring system.
• a heat treatment system e.g. an oven or proofing chamber, comprising a heat treatment chamber, wherein it is possible to control the temperature and/or humidity of the air inside the heat treatment chamber, e.g. via a control unit and a heating device such as a heater blower.
• the heat treatment system may further comprise a rack or a rack system.
• the rack system may be inside the heat treatment chamber. Trays may be stacked within the rack system, the trays having a food loading surface.
• the food loading surface may be part of a recess of the trays. Inside the recess or on the food loading surface, food to be heated may be arranged. This may be pieces of food.
• the food pieces may be arranged in a uniform way.
• the trays may be stacked one on top of the other inside the heat treatment chamber.
• the heat treatment system may further comprise the monitoring system according to an embodiment. Thus, it is possible to observe several food pieces to be heated inside the heat treatment chamber at the same time, or sequentially in time.
• the monitoring system is arranged at a loading side of the heat treatment chamber.
• the mirror system it is possible to mount the mirror system in a comfortable and time-saving way on the heat treatment chamber. Moreover, maintenance and reparability are facilitated because the monitoring system is easily accessible.
• the heat treatment system further comprises an illumination device configured to illuminate the food to be heated.
• an illumination device configured to illuminate the food to be heated.
• the observation apparatus comprises a camera or an array of photodiodes.
• the observation apparatus comprises a camera or an array of photodiodes, since they are readily available and thus, very cost-efficient.
• the observation apparatus may comprise other sensors, e.g. acoustic, ultrasonic, electromagnetic or x-ray sensors.
• the observation apparatus may comprise more than one camera and/or array of photodiodes .
• the monitoring system further comprises a heater to heat the mirrors in order to prevent fog on the mirror surface the.
• a heater to heat the mirrors in order to prevent fog on the mirror surface the.
• the mirror surface of the mirrors may further be coated with a repellent coating such that particles adhere and deposit less easily.
• the monitoring system is attached to a window of the heat treatment chamber.
• existing conventional heat treatment chambers such as ovens or proofing chambers may be retrofitted with the monitoring system.
• the window may be at a front loading side of the heat treatment chamber and may be integrated into a door of the heat treatment chamber.
• the monitoring system is arranged within the heat treatment chamber.
• the monitoring system is arranged within the heat treatment chamber.
• the at least two mirrors have their highest reflectivity in the visible spectrum of light and/or in the infrared spectrum of light.
• Fig. 1 shows a monitoring system according to an embodiment in a schematic cross-sectional side view.
• Fig. 2 shows a monitoring system comprising a mirror being movable along an axis according to an embodiment in a schematic cross-sectional side view.
• Fig. 3A shows a monitoring system comprising a mirror being movable along an axis according to another embodiment in a schematic cross-sectional side view.
• Fig. 3B shows a monitoring system comprising a mirror being movable along an axis according to a further embodiment in a schematic cross-sectional side view.
• Fig. 4A shows a monitoring system comprising two mirrors according to an embodiment in a schematic cross- sectional side view.
• Fig. 4B shows the monitoring system of Fig. 4A in a schematic front view.
• Fig. 5A shows a monitoring system comprising two mirrors each having a convex form according to an embodiment in a schematic cross-sectional side view.
• Fig. 5B shows the monitoring system of Fig. 5A in a schematic front view.
• Fig. 5C shows a monitoring system comprising mirrors wherein the mirror surface of the mirrors has a biaxial convex form according to an embodiment in a cross- sectional side view.
• Fig. 5D shows the monitoring system of Fig. 5B in a schematic front view.
• Figs. 6A and 6B show a monitoring system comprising mirrors each being rotatable around an axis according to an embodiment in a cross-sectional side view.
• Fig. 7 shows a heat treatment system comprising a monitoring system according to an embodiment in a cross- sectional side-view.
• Fig. 8 shows a heat treatment system comprising a monitoring system and a heat treatment chamber wherein the mirror system is arranged at a loading side of the heat treatment chamber according to an embodiment in a cross- sectional side view.
• Fig. 9A shows a heat treatment system comprising a heat treatment chamber and a monitoring system wherein the mirror system is attached to a window of the heat treatment chamber according to an embodiment in a perspective front view.
• Fig. 9B shows a heat treatment system comprising a heat treatment chamber and a monitoring system wherein the mirror system is attached to a door of the heat treatment chamber according to another embodiment in a perspective front view.
• Fig. 10 shows a heat treatment system comprising a heat treatment chamber and a monitoring system wherein the mirror system is arranged within the heat treatment chamber according to an embodiment in a cross-sectional front view.
• vertical or “vertical direction” or “vertical orientation” refer to a direction z that is parallel to the vector or direction of the force of gravity.
• lateral or “lateral direction” or “lateral orientation” refer to a direction that is perpendicular to the vector or direction of the force of gravity.
• first lateral direction x and a second lateral direction y being perpendicular to direction x
• direction z being perpendicular to both direction x and direction y.
• the three directions may define a Cartesian coordinate system as shown in Fig. 1. According to the coordinate system, "down” or “downwards” point in the direction of the force of gravity.
• lateral direction x may point from a back side of the heat treatment system towards a loading side of the heat treatment system, as can be seen, e.g. in Fig. 8.
• Fig. 1 shows a monitoring system according to an embodiment in a schematic cross-sectional side view.
• the monitoring system 1 comprises an observation apparatus 11 adapted to determine at least one characteristic of food to be heated 2 by observing the food to be heated 2.
• the monitoring system 1 further comprises a mirror system 12 to deflect the observation beam path 11 of the observation apparatus 11 between the observation apparatus 11 and the food to be heated 2.
• the observation apparatus 11 is adapted to observe and monitor the food to be heated 2.
• the observation apparatus 11 and the food to be heated 2 may be arranged such that, without the mirror system 12, the food to be heated 2 would not be in the field of view 113 of the observation apparatus and thus would not be visible to the observation apparatus 11.
• the mirror system 12 enables the observation apparatus 11 to observe the food to be heated 2 by deflecting a beam path 111 of the observation apparatus 11.
• at least one light beam 112 reflected from the surface 21 of the food to be heated 2 is deflected by the mirror system 12 such that it enters the observation apparatus 11 via the observation beam path 111.
• Food to be heated 2 may be dough pieces or pastries, such as bread, croissants, cookies, bread rolls, or pizzas or roasts.
• the food to be heated 2 may be arranged on at least one tray 34.
• Fig. 2 shows a monitoring system 1 comprising a mirror 122 being movable along an axis 121 according to an embodiment in a schematic cross-sectional side view.
• the mirror 122 is movable along the axis 121 being parallel to the lateral direction x between at least two positions 12a and 12b.
• the mirror 122 deflects at least one light beam 112a reflected from a first food piece to be heated 2a.
• position 12b the mirror 122 deflects at least one light beam 112b reflected from a second food piece to be heated 2b.
• the light beams 112a and 112b enter the observation apparatus 11 via the respective observation beam paths 111a and 111b.
• the monitoring system 1 monitors at least two food pieces to be heated 2a and 2b. Firstly, the first food piece to be heated 2a is monitored, the mirror 122 being in the first position 12a, then the mirror 122 is moved along the axis 121 to the second position 12b and the second food piece to be heated 2b is monitored. Then, the mirror 122 may be moved along the axis
• a food piece to be heated 2a being transported, e.g. by a conveying band 35, along an axis 222.
• the axis 222 may be parallel to axis 121.
• Fig. 3A shows a monitoring system 1 comprising a mirror
• the mirror 122 is movable along the axis 121' being parallel to the vertical direction z between at least two positions 12a and 12b. At position 12a, the mirror 122 deflects the observation beam path 111a between the first food piece to be heated 2a and the observation apparatus 11. In position 12b the mirror 122 deflects the observation beam paths 111b between the second food piece to be heated 2b and the observation apparatus 11.
• the monitoring system 1 monitors at least two food pieces to be heated 2a and 2b. Firstly, the first food piece to be heated 2a is monitored, the mirror 122 being in the first position 12a, then the mirror 122 is moved along the axis 121' to the second position 12b and the second food piece to be heated 2b is monitored. Then, the mirror 122 may be moved along the axis 121' to a third position for monitoring a third food piece to be heated, or may be moved back to the first position 12a.
• the movement between the positions 12a and 12b may be a continuous movement with a speed that is always greater than zero, or may be a stepwise movement.
• the mirror may be moved by a moving mechanism and/or a motor, such as an electric motor, or a hydraulic system.
• Fig. 3B shows a monitoring system 1 comprising a mirror 122 being movable along an axis 121' according to another embodiment in a schematic cross-sectional side view, wherein the axis 121' is parallel to vertical direction z.
• a food piece to be heated 2a is arranged on a tray 34, wherein the tray 34 is mounted on a conveying band 35.
• the mirror 122 may be adapted to continuously deflect the observation beam path 111a between the food piece to be heated 2a and observation apparatus 11 while the food piece to be heated 2 is moving such that, at any moment in time, at least one light beam that is reflected from the food piece to be heated 2 travels to the observation apparatus 11 where it is sensed.
• Fig. 4A shows a monitoring system 1 comprising two mirrors 122a, 122b according to an embodiment in a schematic cross-sectional side view and Fig. 4B shows the monitoring system of Fig. 4A in a schematic front view.
• the mirror system 12 comprises two mirrors 122a, 122b.
• Food pieces to be heated 2 are arranged on a loading surface 341 of each of the trays 34.
• the trays 34 are stacked in the vertical direction z, i.e. one on top of each other.
• the observation apparatus 11 may be arranged on a side next to the trays 34 facing upwards, or may be arranged facing downwards or facing in a lateral direction, e.g. lateral direction y. In another embodiment, the observation apparatus 11 is arranged above or below the trays 34.
• the mirrors 122a, 122b are arranged and adapted such that each of the mirrors 122a, 122b deflects at least one observation beam path 111a, 111b between a food piece to be heated 2 and the observation apparatus 11.
• at least one light beam 112a, 112b reflected from two different food pieces to be heated 2 on different trays 34 enters the observation apparatus 11 via the respective observation beam paths 111a, 111b.
• the light beams 112a, 112b travel from the respective food pieces to be heated 2 to the observation apparatus 11 where they are sensed and observed.
• the stacking aspect ratio may be defined as the ratio between a length L and a height h, wherein the height h corresponds to the minimal vertical distance between two of the at least two trays 34 and wherein the length L corresponds to the maximal distance in the lateral direction x of two food pieces to be heated 2 that may be arranged on the same tray 34.
• the food loading surface 341 of the tray 34 may be part of an upward facing surface of the tray 34.
• the stacking aspect ratio may be between 0.5 and 2, or between 2 and 7, or between 7 and 11.
• the at least two mirrors 122a, 122b may have their highest reflectivity in the visible spectrum of light and/or in the infrared spectrum of light. In another embodiment, the at least two mirrors 122a, 122b may have a reflective coating that is semi-permeable for light in the visible range.
• Fig. 5A shows a monitoring system 1 comprising mirrors
• Fig. 5B shows the monitoring system 1 of Fig. 5A in a schematic front view.
• the mirrors 122a, 122b are arranged and adapted to deflect the observation beam paths 111 between the food pieces to be heated 2 on trays 34a and 34b, respectively, and the observation apparatus 11 such that at least one light beam travels from each food piece to be heated 2 on trays 34a and 34b to the observation apparatus 11 and is detected therein.
• the mirrors 122a, 122b have each a mirror surface 123a, 123b with a uniaxial convex form.
• the mirrors may be arranged one on top of each other in the vertical direction z, as can be seen from Fig. 5B.
• the mirrors may be arranged offset relative to each other in the lateral direction y and or in the lateral direction x.
• the mirror surfaces 123a, 123b may have a uniaxial convex form.
• the uniaxial convex form may be a uniaxial cylindrical form.
• the radius of curvature of the mirror surface having a cylindrical form may be between 10cm and 100cm, or between 1 and 10 cm, or between 1cm and 5 cm.
• Fig. 5C shows a monitoring system 1 comprising mirrors 122c to 122f wherein the mirror surface 123c to 123f of the corresponding mirrors 122c to 122f has a biaxial convex form according to an embodiment in a cross-sectional side view and Fig. 5D shows the monitoring system 1 of Fig. 5B in a schematic front view.
• the mirror surface 123c to 123f of each of the mirrors 122c to 122f has a biaxial convex form.
• the mirror surfaces 123c to 123f of each of the mirrors 122c to 122f may have a biaxial spherical form or a biaxial oval form.
• the radius of curvature in the first axis may be the same as the radius of curvature in the second axis, or may be different.
• the axes of the biaxial convex form may be perpendicular to each other.
• the mirror surface 123c to 123f of the mirrors 122c to 122f may be part of a surface of a sphere or of an oval.
• Each of the mirror surfaces 123c to 123f of the mirrors 122c to 122f may have the same size and shape or may have a different size and/or shape.
• the mirrors 122c to 122f capture more incident light from a broader area around the mirrors 122c to 122f.
• the observation beam paths 11 from a larger amount of food pieces to be heated 2 may be deflected by the mirrors 122c to 122f such that light beams reflected from the larger amount of food pieces to be heated 2 travel from the food pieces to be heated 2 and enter the observation apparatus 11. Therefore, it is possible to observe more food pieces to be heated 2 simultaneously.
• the mirrors 122c to 122f may be in a fixed position with regard to the field of view 113 of the observation apparatus 11 and may be arranged such that none of the mirrors 122c to 122f obstructs the observation beam path 111 between the observation apparatus 11 and the food pieces to be heated 2. In other words, one of the mirrors is arranged in the observation beam path 111 between any of the food pieces to be heated 2 and the observation apparatus 11.
• Figs. 6A and 6B show a monitoring system 1 comprising mirrors 122g to 122j each being rotatable around an axis 124 according to an embodiment in a cross-sectional side view.
• the mirrors 122g to 122j are each rotatable around a rotation axis 124.
• the monitoring system 1 may comprise more or less mirrors, each being rotatable around a rotation axis.
• the rotation may be executed by an electric motor that is controlled by a control unit.
• the rotation axis 124 is parallel to the second lateral direction y.
• each mirror 122g to 122j are each arranged such that they enable the observation apparatus 11 to observe food on the respective trays 34g to 34j .
• each mirror 122g to 122j deflects the observation beam paths between at least a part of the food to be heated arranged on the corresponding tray 34g to 34j and the observation apparatus 11 such that at least a part of the food pieces to be heated 2 on the corresponding tray 34g to 34j are visible to the observation apparatus 11 and for each food piece to be heated 2 on tray 34j there is a corresponding observation beam path lllj between the food piece to be heated 2 and the observation apparatus 11.
• Fig. 6A the mirror 122j is in the deployed state and the food pieces to be heated 2 arranged on the tray 34j are observed by the observation apparatus 11.
• Fig. 6B the mirror 122g is in a deployed state and the food pieces to be heated 2 on tray 34g are visible to the observation apparatus 11 and for each food piece to be heated 2 on tray 34g there is a corresponding observation beam path lllg between the food piece to be heated 2 and the observation apparatus 11.
• mirrors 122g to 122i are in a retracted state.
• mirrors 122g to 122j are in the retracted state. In the retracted state the mirrors 122g to 122j do not obstruct and influence observation beam paths lllg to lllj of the respective other mirrors 122g to 122j .
• the retracted state may be defined as the default state.
• each mirror 122g to 122j is optimized such that, when being in the deployed state, a maximum of food pieces to be heated 2 arranged on the corresponding tray 34g to 34j are visible to the observation apparatus 11 and are therefore observable.
• the optimization may be conducted without considering the arrangement and dimensions of the other mirrors, since they may be in the retracted state.
• the retracted state of the mirrors may be optimized such that, when being in the retracted state, they cause a minimal obstruction of the field of view of the observation apparatus and hence a minimal obstruction of the observation beam paths between the food pieces to be heated 2 and the observation apparatus. Hence, the optimization and construction process is simplified.
• the complexity of the mirror system 12 may be reduced since only mirrors of one type and/or size have to be used in the mirror system 12. Thus, the costs of production and construction of the monitoring system 1 are reduced .
• the mirrors 122g to 122j may have more than one rotation axis 124.
• the mirrors 122g to 122j may have a further rotation axis that is parallel to the vertical direction z.
• the rotation axes 124 of the mirrors 122g to 122j may cross the physical center of gravity of each of the respective mirrors 122g to 122j .
• the physical center of gravity of each mirror 122g to 122j lies on each of the respective rotation axes 124.
• the mirrors 122g to 122j are rotatable with only a small amount of force, since no turning moment has to be overcome when the mirrors 122g to 122j are rotated. If a motor is used for rotation of the mirrors 122g to 122j, a motor with a smaller power is sufficient. The costs of the monitoring system 1 are further reduced .
• physical center of gravity of the mirrors 122g to 122j is different from the geometrical center of gravity of the mirrors 122g to 122j .
• a counterbalance may be attached to the mirrors 122g to 122j .
• Fig. 7 shows a heat treatment system 3 comprising a monitoring system 1 according to an embodiment in a cross- sectional side-view.
• the heat treatment system 3 comprises a heat treatment chamber 33, trays 34 having a food loading surface 341 to be loaded with the food to be heated 2, the trays being stacked in the vertical direction z inside the heat treatment chamber 33, and an observation apparatus 11.
• the heat treatment system 3 may be an oven or proofing system, having a chamber 33 for heating food.
• the temperature and/or humidity may be controlled by a control unit and a heating and/or cooling element and/or a humidifier.
• the monitoring system 1 may be fully accommodated within in the heating chamber 33, as can be seen from Fig. 7.
• the observation apparatus 11 and the mirror system 12 are in the inside of the heating chamber 33, or inside the space defined by the walls of the heating chamber 33.
• the heat treatment system 3 may further comprise an illumination device 101 configured to illuminate the food to be heated 2.
• the illumination device 101 may emit light in the visible and/or in the infrared range of light.
• the illumination device 101 may comprise at least one illumination elements 1011 that emit light, e.g. bulbs, LEDs, halogen lamps or sodium lamps.
• the observation apparatus 11 may comprise a camera or an array of photodiodes, or both.
• the camera and array of photodiodes may sense light in the visible range or in the infrared range, or in both.
• Fig. 8 shows a heat treatment system 3 comprising a monitoring system 1 and a heat treatment chamber 33 wherein the mirror system 12 is arranged at a loading side 331 of the heat treatment chamber 33 according to an embodiment in a cross-sectional side view.
• the heat treatment chamber 33 has six levels, each constituting a heat treatment chamber 33.
• a tray 34 On each tray, food pieces to be heated 2 are arranged.
• a blower 6 e.g. a gas burner.
• the blower may be controlled by a control unit.
• An input/output device for operating the control unit may include a display 100, e.g. a touch display, and may include a keyboard and may be arranged at a front side 331 of the heat treatment system 3.
• the heat treatment system 3 may be an oven or a proofing chamber.
• An air blower may be integrated into the blower 6.
• a fuel is burnt together with oxygen in the blower and the produced heating gases then flow from there into the radiators 8 that are provided at the top side and the bottom side of the heat treatment chambers 33.
• the radiators 8 constitute the heating elements. After passing through the radiators 8, the heating gases flow back to the blower 6.
• the heat treatment system 3 is equipped with a device for producing steam that is introduced into the heat treatment chambers 33.
• the heat treatment system 3 may comprise a heater 102 to heat the mirrors system 1 and the mirrors comprised therein in order to prevent fog on the mirror surface.
• the heat treatment chamber 33 may each comprise a door and/or a window 332 for loading and unloading the heat treatment system 1 with food to be heated 2.
• the monitoring system 1 comprising the observation apparatus 11 and the mirror system 12 is arranged at a loading side 331 of the heat treatment chambers 33.
• the loading side may be defined as a side of the heat treatment chamber 33 through which food to be heated 2 is loaded into the heat treatment chamber 33 and may be in the first lateral direction x viewed from a point within the heat treatment chambers 33.
• the observation beam paths between the observation apparatus 11 and the food to be heated 2 inside the heat treatment chambers 33 passes through the windows or doors 332.
• Figs. 9A and 9B show a heat treatment system 3 comprising a heat treatment chamber 33 and a monitoring system 1 wherein the mirror system is attached to a window 332 of the heat treatment chamber 33 according to another embodiment in a perspective front view;
• the monitoring system 1 is arranged at a loading side 331 of the heat treatment chamber 33 of the heat treatment system 3 or the side, where the window 332 of the heat treatment chamber 33 is arranged.
• the monitoring system 1 may be arranged between two glass windows of the window or door 332 at a loading side 331 of the heat treatment chamber 33.
• the observation beam paths 111 between the food pieces to be heated 2 inside the heat treatment chamber 33 and the observation apparatus 11 arranged at a loading side 331 must be able to pass through the windows or doors 332.
• the windows or doors 332 may have glass windows that permit a passage of electromagnetic waves and light.
• an existing conventional heat treatment system may 3 be easily retrofitted with a monitoring system 1.
• Fig. 10 shows a heat treatment system 3 comprising a heat treatment chamber 33 and a monitoring system 1 wherein the monitoring system 1 is arranged within the heat treatment chamber 33 according to an embodiment in a cross-sectional front view;
• the heat treatment system 3 comprises a heat treatment chamber 33 such as a baking oven.
• a trolley 16 comprising a rack system 161 and trays 34 with food to be loaded 2 thereon is provided inside the heat treatment chamber 33.
• the trolley 16 comprises wheels 162.
• the trolley 16 may be introduced into the heat treatment chamber 33 for loading the heat treatment system 1 via an opening of the heat treatment chamber 33.
• the opening of the heat treatment chamber may be closed by a door.
• the trolley 16 may be turned via a turning mechanism 163 inside the heat treatment chamber 33 during the heating process in order to ensure a uniform heating of the food to be heated 2.
• the food to be heated 2 may be baking goods such as bread, pastries or dough.
• the food to be heated 2 is baked via hot air, which is produced in a heating device 13.
• the hot air is then guided through the heat treatment chamber 33 where it heats the food to be heated 2.
• the hot air is then guided back to the heating device 13.
• the hot air is transported by a ventilator 14.
• the heat treatment system 3 further comprises a steam generator 17 for producing steam.
• the monitoring system 1 is arranged within the heat treatment chamber 33 and is attached to a lateral side of the trolley 16. It may be connected to a control unit controlling the baking process including the heating device 13, the ventilator 14 and the steam generator 17, via a wireless connection or by a cable connection.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Radiation Pyrometers (AREA)
• Electric Stoves And Ranges (AREA)

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• 2018
  • 2018-11-12 US US16/763,306 patent/US20210071871A1/en not_active Abandoned
  • 2018-11-12 WO PCT/EP2018/080954 patent/WO2019092249A1/en unknown
  • 2018-11-12 EP EP18796972.0A patent/EP3710751A1/de not_active Withdrawn

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