EP3870901A1 - Système de cuisson - Google Patents

Système de cuisson

Info

Publication number
EP3870901A1
EP3870901A1 EP19790535.9A EP19790535A EP3870901A1 EP 3870901 A1 EP3870901 A1 EP 3870901A1 EP 19790535 A EP19790535 A EP 19790535A EP 3870901 A1 EP3870901 A1 EP 3870901A1
Authority
EP
European Patent Office
Prior art keywords
recipe
control unit
parameter
cooking system
food
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.)
Pending
Application number
EP19790535.9A
Other languages
German (de)
English (en)
Inventor
Begoña CALVO CALZADA
Victor Camañes Vera
Sergio Llorente Gil
Miguel Angel Martinez Barca
Jorge Mir Bel
Maria PARRA BORDERÍAS
Julio Rivera Peman
Agostina RODRIGUEZ LARROSA
Carlos Sagües Blázquiz
Maria Luisa Salvador Solano
David Valeau Martin
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP3870901A1 publication Critical patent/EP3870901A1/fr
Pending legal-status Critical Current

Links

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
    • 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
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • 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
    • F24C15/10—Tops, e.g. hot plates; Rings
    • 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
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H05B6/1209—Cooking devices induction cooking plates or the like and devices to be used in combination with them

Definitions

  • the invention relates to a cooking system according to claim 1 and a method for operating a cooking system according to claim 16.
  • a cooking system designed as a cooking system with a control unit which is designed as a cooking field control unit and which, in an operating state, guides through a recipe selected by an operator.
  • the control unit guides an operator in an operating state strictly through recipe steps of the specified recipe.
  • An adaptation of the recipe steps depending on spontaneous events and / or unforeseen deviations from the specified recipe is not provided, nor is a simulation of the recipe steps.
  • the object of the invention is in particular to provide a generic system with improved properties with regard to ease of use.
  • the object is achieved according to the invention by the features of claims 1 and 16, while advantageous refinements and developments of the invention can be found in the subclaims.
  • a cooking system in particular a cooking system and advantageously an induction cooking system, is proposed with at least one control unit which, in at least one operating state, carries out at least one analysis with respect to at least one recipe step and at least one recipe in dependence on the analysis - Outputs information related to the recipe, especially the recipe step.
  • a high level of operating convenience can be achieved in particular.
  • an operator can be guided through the recipe in a particularly convenient manner, in particular because it can advantageously react to spontaneous events and / or unforeseen deviations.
  • the recipe can in particular be carried out and / or issued, in particular shown, in a novel manner.
  • a new type of artificial intelligence in particular especially in connection with a cooking system and advantageously with a hob, and / or a personal kitchen assistant.
  • a “cooking system” is to be understood in particular to mean a system which has at least one cooking appliance object and / or at least one cooking appliance and / or at least one cooking appliance accessory object, and which in particular could additionally have at least one kitchen object and / or at least one further structural unit which / which is designed differently in particular from a cooking appliance object and / or from a cooking appliance and / or from a cooking appliance accessory object.
  • a “cooking appliance object” is to be understood in particular to mean at least a part, in particular a subassembly, of a cooking appliance, in particular an induction cooking appliance.
  • a “cooking appliance accessory object” is to be understood in particular to mean an object which is intended in particular for use and / or use with a cooking appliance and / or which is in particular in the form of an accessory for a cooking appliance.
  • a “kitchen object” is to be understood in particular as an object which is intended for use and / or for use and / or for an arrangement in a kitchen, in particular for processing and / or treatment and / or storage of at least one Food.
  • At least one cooking device could be, for example, an oven, such as in particular an oven and / or a stove, and / or a hob and / or a microwave and / or a grill device.
  • the cooking system could have at least one cooking device object, which in particular could be a subassembly of a cooking device.
  • At least one cooking appliance object could, for example, have at least one control unit and / or at least one operator interface and / or at least one housing unit and / or at least one heating unit and / or at least one inverter and / or at least one appliance plate, which in particular can be designed as a hob plate - te, and / or at least one extraction unit and / or at least one cooking appliance electronics.
  • the cooking system could, for example, have at least one cooking appliance and in particular in addition to the cooking appliance at least one further structural unit, such as in particular at least one appliance plate, which in particular could be designed as a worktop designed as a worktop.
  • at least one cooking appliance accessory object could be a further sensor unit for the external measurement of a temperature of a cookware and / or a food.
  • At least one cooking appliance accessory object could, for example, alternatively or additionally, be a cookware and / or a set-up unit and / or a contact module, which could be provided in particular for an arrangement on the cookware and / or on the set-up unit.
  • at least one cooking appliance accessory object could alternatively or additionally be an adapter, which could be provided, in particular, for coupling to at least one kitchen object and in particular for installing and / or placing on the cooking appliance plate.
  • At least one kitchen object could be, for example, an extractor hood and / or an extractor hood and / or a food processor and / or a subassembly of a food processor, in particular a food processor container.
  • at least one kitchen object could be a cleaning device and / or a refrigeration device.
  • At least one further structural unit could be, for example, a mobile device and / or a computing unit, such as a computer.
  • a “control unit” is to be understood in particular to mean an electronic unit which has at least one computing unit and in particular, in addition to the computing unit, at least one storage unit in which, in particular, at least one control and / or regulating program is stored, which in particular relates to a Execution is provided by the computing unit.
  • the control unit is provided by means of the computing unit for simulating the recipe step.
  • the control unit could control and / or regulate at least one cooking appliance function and / or at least one main cooking appliance function, in particular heating the cooking utensil, in at least one operating state.
  • a “recipe” is to be understood in particular as a chronological sequence of heating settings and / or other operating settings and / or calls for action and / or of recipe steps for preparing at least one item to be cooked and / or at least one food item.
  • the heating settings could in particular include at least one heating duration and / or at least one heating output and / or at least one heating temperature and / or at least one type of heating, such as roasting and / or cooking and / or deep-frying and / or sautéing and / or poaching and / or baking and / or grilling.
  • the operating settings could include at least one time period, which in particular defines a total duration of the recipe, and / or at least a chronological sequence of recipe steps and / or at least one type of output via at least one operator interface, such as optically and / or acoustically, exhibit.
  • At least one recipe could, for example, have at least one temperature-critical recipe step, in which in particular a deviation of a value of a current temperature from a target temperature by at least 1%, in particular by at least 2%, advantageously by at least 3%, particularly advantageously by at least 5 %, preferably by at least 7% and preferably by at least 10%, leads to failure of a result to be achieved in the prescription step.
  • At least one recipe in particular at least two, advantageously at least three, particularly advantageously at least four, preferably at least five, preferably at least seven and particularly preferably at least ten recipes, has at least two recipe steps.
  • a “recipe step” is to be understood in particular as a partial section of a recipe that has a particularly defined time period and a particularly defined method step, such as a heating step and / or a step with an interaction via at least one operator interface and / or a step with a Interaction via an operator interface, the period of time being in particular predefined and / or variable, in particular depending on a period of time required for operator input by means of the operator interface.
  • An “operator input” is to be understood in particular to mean an optical and / or acoustic input by means of the operator interface, in particular by an operator.
  • the cooking system has at least one operator interface, which is provided for input and / or selection and / or output of operating parameters, such as for example a heating power and / or a heating power density and / or a time period and / or a heating zone and / or a recipe .
  • the operator interface is provided in particular for communication between the control unit and at least one operator.
  • the operator interface is provided for an optical and / or acoustic and / or haptic output of at least one operating parameter and / or advantageously the information relating to the recipe step.
  • the control unit could, for example, carry out at least one assessment and / or at least one assessment of the prescription step in the course of the analysis.
  • control unit could in particular carry out at least one arithmetic operation in the course of the analysis.
  • the control unit could receive, in particular alternatively or additionally, for example in the course of the analysis at least one sensor parameter, which in particular could include at least one action parameter, and in particular evaluate this sensor parameter and / or at least one item of information relating to the prescription, in particular, from this sensor parameter on the recipe step.
  • the control unit could output at least two, advantageously at least three, particularly advantageously at least four, preferably at least five and particularly preferably a large amount of information, in particular by means of the operator interface.
  • At least one piece of information could be, for example, current information that identifies a current state of at least one food to be prepared and / or at least a current preparation state.
  • at least one piece of information could, for example, be information to be expected in the future, which characterizes a state of at least one food to be prepared in the future and / or at least a preparation state to be expected in the future.
  • At least one piece of information could, for example, be an indication to an operator in relation to a deviation from an optimal course of the recipe and / or a preparation state to be expected taking into account the deviation.
  • the operator interface has in particular at least one output unit for outputting the information relating to the recipe step.
  • the phrase that the control unit “outputs” at least one item of information relating to the recipe step in at least one operating state is to be understood in particular to mean that the control unit in the operating state is the information relating to the recipe step, in particular to an operator, by means of the Provides and / or communicates output unit to the operator interface.
  • An “output unit” is to be understood in particular as a unit which, in at least one operating state, in particular visually and / or acoustically, table and / or haptic at least provides the information and, for example, at least one additional parameter.
  • At least one piece of information and / or at least one parameter could be, for example, a time indication and / or a prompt to operate and / or a request for action and / or a selection and / or a status linked to at least one food to be prepared.
  • the output unit could in particular output at least one acoustic signal and / or in particular at least one acoustic sequence, such as, for example, a ring tone and / or a warning signal and / or a request in the form of an in particular prefabricated sentence.
  • the output unit could provide optical output in at least one operating state, such as, for example, a display of at least one image and / or at least one text and / or at least one number and / or at least one animation.
  • the output unit could have at least one sound means, which in particular could be a loudspeaker.
  • the output unit could have at least one light source, advantageously an LED, and / or an in particular backlit display, in particular a matrix display and / or a liquid crystal display and / or an LCD display and / or an OLED display and / or electronic Paper.
  • a light source advantageously an LED, and / or an in particular backlit display, in particular a matrix display and / or a liquid crystal display and / or an LCD display and / or an OLED display and / or electronic Paper.
  • control unit could output at least one piece of information, for example absolutely and / or relative to at least one average value and / or relative to at least one end result to be achieved.
  • Provided is to be understood to mean, in particular, specially programmed, designed and / or equipped.
  • the fact that an object is provided for a specific function should in particular be understood to mean that the object fulfills and / or executes this specific function in at least one application and / or operating state.
  • control unit simulate the recipe step of the recipe in the operating state and output at least information relating to the recipe, in particular the recipe step.
  • the analysis could include at least one arithmetic operation.
  • the analysis includes in particular at least one and advantageously at least the simulation.
  • the control unit determines at least one simulation of the recipe step of the recipe and / or at least one virtual model of the recipe step of the recipe in the operating state, in particular by means of the computing unit.
  • the control unit determines in particular at least one, in particular a virtual model of the recipe step of the recipe and in particular on the basis of the model at least one item of information relating to the recipe, in particular the recipe step.
  • important information relating to a food to be prepared can be determined by simulating the recipe step, as a result of which in particular an optimal preparation result can be achieved.
  • an operator can be guided through the recipe in a particularly convenient manner, in particular because it can advantageously react to spontaneous events and / or unforeseen deviations.
  • the recipe can in particular be carried out and / or issued, in particular presented, in a novel manner.
  • a new type of artificial intelligence in particular in connection with a cooking system and advantageously with a hob, and / or a personal kitchen assistant can be created.
  • control unit in the operating state ascertains by means of the simulation at least one preparation state to be expected in particular in the future of at least one food to be prepared in the recipe step and in particular outputs the determined preparation state in the operating state.
  • At least one piece of information could, for example, be the preparation state to be expected in particular in the future of at least one food item to be prepared in the prescription step.
  • control unit in the operating state could determine at least one current preparation state of at least one food item to be prepared in the recipe step.
  • the control unit could, for example, in particular in addition to the current preparation state, determine at least one preparation state to be expected in the future of at least one food to be prepared in the recipe step.
  • the control unit in particular by means of the output unit of the operator interface, in particular outputs the determined preparation state.
  • the control unit advantageously uses the simulation to determine at least one preparation state of at least one food item to be prepared in the recipe step, and in particular in each time interval of the Recipe, especially in every second of the recipe, and advantageously in every volume part of the food to be prepared.
  • a particularly high level of operator convenience can be achieved, since an operator can be informed in particular about a preparation state, in particular about a current and / or about a preparation state to be expected in the future. In particular, this enables a high degree of information and / or transparency and optimum preparation pleasure.
  • the cooking system have at least one detection unit, which is provided for detecting at least one recipe step parameter of the recipe.
  • the recording unit could record the recipe step parameter of the recipe, for example, by receiving the recipe step parameter by at least one operator input using the operator interface.
  • the detection unit could have at least one sensor unit, which could be provided for detection and advantageously for detection of the prescription step parameter.
  • Detection should in particular be understood to mean detecting and / or receiving and / or reading out.
  • a “sensor unit” is to be understood in particular to mean a unit which has at least one detector for detecting at least one sensor parameter and which is in particular intended to output a value which characterizes the sensor parameter, the sensor parameter advantageously being a physical and / or chemical quantity.
  • the sensor unit could actively detect the sensor parameter in at least one operating state, such as in particular by generating and sending out a measurement signal, in particular an electrical and / or optical measurement signal.
  • the sensor unit could passively detect the sensor parameter in at least one operating state, such as in particular by detecting at least one change in property of at least one sensor component and / or the detector.
  • the sensor unit could advantageously have at least two, in particular at least three, advantageously at least four, particularly advantageously at least five and preferably a plurality of detectors, each of which could be provided for detecting at least one sensor parameter.
  • the sensor parameter could, for example, identify the recipe step parameter and / or be designed as the recipe parameter.
  • the control unit preferably takes into account the recipe step parameter when simulating the recipe step.
  • At least one detector could, for example, least a temperature sensor, such as a resistance thermometer and / or a thermistor and / or a PTC thermistor and / or an infrared temperature sensor.
  • at least one detector could be at least one moisture sensor.
  • At least one detector could be at least one weight sensor, for example.
  • at least one detector could be at least one viscometer.
  • At least one detector could be at least one camera, for example. In this way, in particular current events and / or circumstances can be taken into account, whereby in particular a high degree of flexibility and / or a realistic implementation of the recipe and / or optimal preparation results can be achieved.
  • At least one recipe step parameter is an ingredient parameter of at least one ingredient of the recipe.
  • An “ingredient parameter” is to be understood in particular as a parameter which identifies an ingredient of the recipe.
  • At least one ingredient parameter could, for example, be a weight of an ingredient and / or a type of an ingredient and / or an aggregate state of an ingredient and / or a form of an ingredient and / or a degree of maturity of an ingredient and / or a material of an ingredient and / or a consistency of an Be an ingredient.
  • the control unit takes into account in the operating state at least one recipe step parameter, which is an ingredient parameter of at least one ingredient of the recipe. In this way, the recipe step can be optimally simulated, in particular due to a precise consideration of the ingredients actually used in the recipe.
  • the control unit could only take into account the recipe step parameter, which is an ingredient parameter of at least one ingredient of the recipe.
  • the control unit preferably takes into account at least one recipe step parameter, which is a processing parameter that characterizes at least one processing of at least one food item to be prepared in the recipe step.
  • At least one recipe step parameter is preferably a processing parameter which characterizes at least one processing of at least one food item to be prepared in the recipe step.
  • At least one processing parameter could, for example, indicate a duration and / or type and / or quality of processing at least one food item to be prepared in the recipe step, in particular by means of the operator.
  • at least one processing parameter could, for example, at least one result of a processing. label at least one food to be prepared in the recipe step, such as a consistency of a mixture of foods to be prepared.
  • this enables a particularly precise simulation to be provided, as a result of which in particular a high level of operating convenience and / or an optimal preparation result can be achieved.
  • the control unit could, for example, in the operating state, in particular by means of the recording unit, record and / or determine at least one actual preparation state.
  • the control unit preferably calculates and / or determines at least one actual preparation state as a function of the recipe step parameter, which in particular characterizes a current and / or present and / or real preparation state of at least one food to be prepared.
  • control unit in the operating state could determine the actual preparation state as a function of an operator input, in particular an operator prompt, using the operator interface.
  • control unit preferably calculates and / or determines the actual preparation state at regular time intervals and, in particular, outputs the determined preparation state in the operating state at regular time intervals.
  • Regular time intervals should in particular be understood to mean time intervals of a maximum of 240 s, in particular a maximum of 120 s, advantageously a maximum of 60 s, particularly advantageously a maximum of 10 s, preferably a maximum of 5 s and particularly preferably a maximum of 1 s.
  • the control unit could compare the determined preparation state with at least one predetermined and / or optimal preparation state and, in particular in the event of a deviation of the determined preparation state from the specified and / or optimal preparation state, initiate at least one action.
  • the control unit could in particular have at least one memory unit in which the predefined and / or optimal preparation state could in particular be stored and / or stored.
  • the action could, for example, be an operator prompt and / or a prompt for action and / or a change in at least one recipe parameter of the recipe. In particular, this enables a continuous review of a course of the prescription step and / or a high degree of information to be provided.
  • control unit in the operating state, adapt the preparation state to be expected at regular time intervals depending on the actual preparation state.
  • the control unit in the operating state determines the preparation state to be expected at regular time intervals as a function of the recipe step parameter detected by the recording unit, in particular the ingredient parameter and / or the processing parameter, and in particular gives the particular special newly determined preparation state to be expected, in particular by means of the operator interface and advantageously by means of at least one output unit of the operator interface.
  • the control unit could adapt at least one parameter of the recipe and / or the recipe step in the operating state, in particular depending on the actual preparation state. This enables a high degree of flexibility to be achieved.
  • an increasingly precise preparation state that is to be expected can be determined, as a result of which, in particular, greater ease of use can be made possible.
  • the cooking system have at least one output unit, via which the control unit in the operating state outputs at least information relating to the actual and / or expected preparation state.
  • the output unit is part of the operator interface.
  • the output unit could in particular have at least one liquid crystal display.
  • the output unit could be at least partially integrated in the cooking device and / or in a mobile device and / or in a television set and / or in a tablet.
  • the control unit could output at least one piece of information, for example by means of at least one progress diagram and / or by means of at least one animation.
  • control unit in the operating state could output at least one piece of information by means of at least one three-dimensional model, as a result of which the information can in particular be output and / or displayed in a novel manner.
  • control unit could, for example, alternatively or additionally at least provide information in the form of Output at least one image and / or at least one virtual reality and / or at least one moving image and / or at least one film and / or by means of a projection, in particular at least one piece of information into a food to be prepared.
  • the control unit could, for example, output at least a comparison of the actual preparation state and the anticipated preparation state and / or the actual preparation state in relation to the preparation state to be expected and / or the preparation state to be expected in relation to the actual preparation state.
  • At least one piece of information relating to the particular actual and / or expected preparation state could be, for example, at least one temperature and advantageously at least one temperature profile of at least one food to be prepared.
  • at least one piece of information relating to the particular actual and / or expected preparation state could be at least one color and advantageously at least one color gradient of at least one food to be prepared.
  • At least one piece of information relating to the particular actual and / or expected preparation state could, for example, be at least one moisture and advantageously at least one moisture profile of at least one food to be prepared and / or a moisture distribution and advantageously at least one profile of a moisture distribution in be at least one food to be prepared.
  • at least one piece of information relating to the particular actual and / or expected preparation state could be at least one viscosity and / or at least one toughness, advantageously at least one viscosity curve and / or at least one toughness curve, of at least one food to be prepared.
  • At least one piece of information relating to the particular actual and / or expected preparation state could, for example, be at least one cooking state and advantageously at least one cooking state course within at least one food to be prepared.
  • At least one piece of information relating to the particular actual and / or expected preparation state could, for example, be at least one pressure and advantageously at least one pressure course within at least one food receiving space of at least one cookware.
  • the cooking system have at least one detection unit, which is provided for the detection of at least one action parameter, in Dependency of which the control unit determines the addition of at least one food in the operating state, in particular in at least one food receiving space of at least one cookware.
  • the cooking system has in particular at least one and advantageously at least the cookware, which in particular has and / or defines and / or defines at least one and advantageously at least the food receiving space.
  • the detection unit has in particular at least one sensor unit for detecting the action parameter. In the operating state, the detection unit actively detects, in particular, the action parameter, in particular by generating and sending out a measurement signal, in particular an electrical and / or optical measurement signal.
  • the sensor unit could passively detect the action parameter in the operating state, such as in particular by detecting at least one change in properties of at least one sensor component and / or at least one detector of the detection unit.
  • An “action parameter” is to be understood in particular as a parameter which comprises at least one action, in particular of an operator, and / or which characterizes and / or defines at least one action, in particular of an operator.
  • the control unit determines the addition of the food, in particular as a function of the action parameter.
  • the control unit in particular in the case of the addition of the food, could automatically end the recipe step and / or initiate at least one further recipe step and / or output at least one output with regard to the addition of the food.
  • the output with regard to the addition of the food could, for example, include a proposal to end the prescription step and / or to initiate at least one further prescription step.
  • the addition of a food item can be determined in a reliable manner in particular, which in particular makes it easy to operate.
  • an operator can be enabled to concentrate exclusively on adding the food, since the operator can be relieved in particular of entering an acknowledgment and / or actuating a “next” field. In particular, incorrect entries and / or resulting deviations from an optimal preparation result can thereby be avoided.
  • the cooking system have at least one cookware in which the detection unit is at least partially integrated.
  • the phrase that a first object is “at least partially” integrated in a second object should in particular be understood to mean that the first object has at least one object element which is integrated in the second object, and in particular in addition to the object element at least one further one could have object element, which could be arranged outside the second object and which could in particular be integrated in at least one third object different from the second object.
  • the cooking system have at least one household appliance, which is designed differently from a hob and in which the detection unit is at least partially integrated.
  • the household appliance could, for example, be a refrigerator and / or a cleaning device.
  • the household appliance could be another cooking appliance, which differs in particular from the cooking appliance.
  • the household appliance could be an oven and / or a microwave and / or a steam cooker.
  • the household appliance is advantageously an extractor hood and / or an extractor hood.
  • the household appliance could, for example, be a small household appliance and / or a food processing appliance, such as a food processor and / or a stirring device and / or a kneading device. In this way, in particular a small number of components and / or a low level of storage can be achieved.
  • the control unit could, for example, be at least partially designed as a mobile device control unit and in particular at least partially, advantageously at least to a large extent and particularly advantageously completely integrated in at least one mobile device.
  • the control unit is preferably at least partially designed as a cooking device control unit and in particular at least partially, advantageously at least to a large extent and particularly advantageously completely integrated in at least one cooking device.
  • the cooking device control unit is at least partially, in particular re at least to a large extent and advantageously completely integrated in at least one control unit of a cooking device.
  • an object is “at least partially” designed as a cooking appliance object is to be understood in particular to mean that at least one partial object of the object is designed as a cooking appliance subobject and is, in particular, integrated in the cooking appliance object.
  • at least one further sub-object of the object could be designed as a device object different from a cooking device object, such as, for example, as a mobile device object.
  • the expression that an object “is designed as a cooking appliance object” should in particular be understood to mean that the object is in particular at least to a large extent and advantageously completely integrated in at least one cooking appliance. In this way, in particular a small variety of components and / or a low level of storage can be enabled.
  • a particularly high level of operating comfort can be achieved in particular by a cooking device, in particular by a hob and advantageously by an induction hob, with at least one control unit of a cooking system according to the invention.
  • Ease of use can in particular be further increased by a method for operating a cooking system according to the invention, in particular a cooking system and advantageously an induction cooking system, in which at least one recipe step simulates at least one recipe and at least one item of information relating to the recipe step is output.
  • the cooking system should not be limited to the application and embodiment described above.
  • the cooking system can have a number which differs from a number of individual elements, components and units mentioned here in order to fulfill a function described here.
  • FIG. 1 shows a cooking system with a cooking device and with a cooking utensil in a schematic plan view
  • FIG. 2 shows the cooking system with the cooking device, with the cooking utensils, with a scale and with an extractor hood in a schematic plan view
  • Fig. 4 shows a further output by means of the output unit in a schematic
  • Fig. 5 shows a further output by means of the output unit in a schematic
  • FIG. 6 shows a diagram in which method steps of a method for operating the cooking system are shown in a schematic representation
  • FIG. 7 shows a detection unit, cooking utensils and a household appliance of the cooking system in a schematic partial sectional illustration
  • FIG. 8 shows a diagram in which a weight of a second basic element of the cookware is plotted over time.
  • FIG. 1 shows a cooking system 10a, which is designed as a cooking system and in particular as an induction cooking system, with a cooking device 18a, which is designed as an induction cooking device.
  • the cooking appliance 18a could, for example, be designed as an oven, in particular as an induction oven.
  • the cooking appliance 18a is designed as a hob, in particular as an induction hob.
  • the cooking system 10a has a device plate 20a.
  • the device plate 20a In an assembled state, the device plate 20a forms a visible surface, which in an assembled state is particularly arranged facing an operator.
  • the appliance plate 20a is provided for dividing up cooking utensils 30a for the purpose of heating the cooking utensils 30a.
  • the device plate 20a is designed as a mounting plate.
  • the appliance plate 20a could be designed as a kitchen worktop.
  • the appliance plate 20a is designed as a hob plate.
  • the appliance plate 20a is part of the cooking appliance 18a.
  • the appliance plate 20a is largely integrated in the cooking appliance 18a.
  • the cooking system 10a has the cookware 30a.
  • the cookware 30a is intended to be placed on the appliance plate 20a for the purpose of heating the cookware 30a.
  • the cooking system 10a has at least one heating unit 68a (cf. FIG. 2).
  • the cooking system 10a has a large number of heating units 68a.
  • the cooking system 10a could, for example, have a smaller number of heating units 68a, such as exactly one heating unit 68a and / or at least two, in particular at least four, advantageously at least eight, particularly advantageously at least twelve and preferably a plurality of heating units 68a.
  • the heating units 68a could, for example, be arranged in the form of a matrix. Only one of the heating units 68a is described below.
  • the heating unit 68a is arranged in an installed position below the device plate 20a.
  • the heating unit 68a is provided for heating at least one cookware 30a placed on the appliance plate 20a above the heating unit 68a.
  • the heating unit 68a is designed as an induction heating unit.
  • the heating unit 68a is part of the cooking device 18a.
  • the heating unit 68a is largely integrated in the cooking device 18a.
  • the cooking system 10a has an operator interface 22a.
  • the operator interface 22a is provided for the input and / or selection of operating parameters, such as for example a heating power and / or a heating power density and / or a heating zone.
  • the operator interface 22a is provided for outputting a value of an operating parameter to an operator.
  • the operator interface 22a is partially, in particular to a large extent and advantageously completely integrated in the cooking device 18a.
  • the operator interface 22a is partially designed as a cooking appliance operator interface.
  • the operator interface 22a of the cooking system 10a is part of the cooking device 18a.
  • the cooking device 28a has the operator interface 22a of the cooking system 10a.
  • the cooking system 10a has a control unit 12a. In an operating state, the control unit 12a controls and / or regulates a main cooking appliance function.
  • the control unit 12a is provided to perform actions and / or to change settings depending on the operating parameters entered by means of the user interface 22a.
  • control unit 12a regulates an energy supply to the heating unit 68a.
  • control unit 12a is partially, in particular to a large extent and advantageously completely configured as a cooking appliance control unit.
  • the control unit 12a of the cooking system 10a is part of the cooking device 18a.
  • the cooking device 18a has the control unit 12a of the cooking system 10a.
  • the control unit 12a introduces an operator, in particular a recipe selected by an operator through an operator input by means of the operator interface 22a.
  • the control unit 12a in the operating state, in particular carries out at least one analysis with respect to at least one recipe step of the recipe.
  • the control unit 12a carries out an analysis, in particular with respect to at least a part and advantageously at least a large part of the recipe steps of the recipe.
  • the analysis in particular comprises at least one simulation.
  • the control unit 12a simulates at least one recipe step of the recipe in the operating state.
  • the control unit 12a simulates the recipe in the operating state, in particular at least a large part of the and advantageously each of the recipe steps of the recipe.
  • At least one recipe step of the recipe is simulated in a method for operating the cooking system 10a.
  • the control unit 12a at least one item of information relating to the recipe, in particular the, in particular simulated, recipe step is output, in particular via an output unit 16a.
  • the cooking system 16a has the output unit 16a.
  • the output unit 16a is partly, in particular largely, and advantageously completely as a cooking appliance. Output unit trained.
  • the output unit 16a of the cooking system 10a is part of the cooking device 18a.
  • the cooking device 18a has the output unit 16a of the cooking system 10a.
  • the output unit 16a is part of the operator interface 22a.
  • the operator interface 16a has the output unit 16a.
  • the control unit 12a outputs at least information relating to the recipe, in particular the, in particular simulated, recipe step via the output unit 16a.
  • control unit 12a uses the simulation, in particular the recipe step, to determine at least one preparation state of at least one food item to be prepared in the recipe step. In the operating state, the control unit 12a uses the simulation to determine at least one preparation state to be expected in the future of at least one food item to be prepared in the recipe step.
  • control unit 12a uses simulation to determine the preparation state to be expected in the future depending on at least one recipe parameter, which a detection unit 14a detects.
  • the detection unit 14a transmits the detected recipe parameter in the operating state to the control unit 12.
  • the cooking system 10a has the detection unit 14a (cf. FIGS. 1 and 2).
  • the recording unit 14a is provided for recording at least one recipe step parameter of the recipe.
  • the detection unit 14a detects at least one prescription step parameter of the prescription.
  • the detection unit 14a has a plurality of detectors 24a for detecting the recipe step parameter of the recipe.
  • the detection unit 14a has at least one detector 24a1, which in the operating state is provided for the detection of a weight of at least one food to be prepared.
  • the detector 24a1 which is provided for detecting a weight of at least one food to be prepared, is designed as a weight sensor.
  • the cooking system has a scale 26a, in particular a kitchen scale.
  • the detector 24a1 designed as a weight sensor is largely integrated in the scale 26a.
  • at least one as a weight sensor-designed detector 24a1 can be arranged in the cooking appliance 18a and / or in the cooking utensil 30a and / or on the appliance plate 20a.
  • the detection unit 14a has at least one detector 24a2, which is provided in the operating state for detecting a shape and / or an aggregate state and / or a type and / or a material and / or a color of at least one food item to be prepared.
  • the detection unit 14a has two detectors 24a2 which, in the operating state, provide for the detection of a shape and / or an aggregate state and / or a type and / or a material and / or a color of at least one food to be prepared - hen. Only one of the two detectors 24a2 is described below.
  • the detector 24a2 which is provided for detecting a shape and / or an aggregate state and / or a type and / or a material and / or a color of at least one food to be prepared, is designed as a camera.
  • the cooking system 10a has an extractor hood 28a.
  • the detector 24a2 designed as a camera is largely integrated in the extractor hood 28a.
  • at least one detector 24a1 designed as a camera could be integrated in the cooking appliance 18a and / or in the cooking utensil 30a and / or arranged on the appliance plate 20a.
  • the detection unit 14a has further detectors 24a, which are not shown in the present exemplary embodiment. At least one detector 24a is provided for the detection of at least one pressure in a food receiving space of the cookware 30a. At least one detector 24a is provided for the detection of at least one moisture and at least one food to be prepared. At least one detector 24a is provided for the detection of at least one temperature of at least one food to be prepared. At least one detector 24a is provided for the detection of at least one color of at least one food to be prepared.
  • the detection unit 14a detects, in particular by means of at least one detector 24a, at least one recipe step parameter, which is an ingredient parameter of at least one ingredient of the recipe.
  • At least one recipe step parameter is an ingredient parameter of at least one ingredient of the recipe.
  • the detection unit 14a detects at least one recipe step parameter, in particular by means of at least one detector 24a, which is a processing parameter which characterizes at least one processing of at least one food item to be prepared in the recipe step.
  • At least one recipe step parameter is a processing parameter which characterizes at least one processing of at least one food item to be prepared in the recipe step.
  • control unit 12a determines in the operating state the preparation state to be expected in the future of at least one food item to be prepared in the recipe step by means of the simulation of the recipe step.
  • the control unit 12a determines the preparation state to be expected in the future in the operating state at regular time intervals.
  • control unit 12a determines at least one actual preparation state in the operating state depending on the recipe step parameter.
  • the control unit 12a determines the actual preparation state in the operating state at regular time intervals.
  • control unit 12a in the operating state adjusts the preparation state to be expected in the future depending on the actual preparation state.
  • the control unit 12a adjusts the preparation state to be expected at regular time intervals as a function of the recipe step parameter.
  • the information relating to the recipe step, which the control unit 12a outputs in the operating state via the output unit 16a, is information relating to the preparation state of at least one food item to be prepared in the recipe step.
  • the control unit 12a In the operating state, the control unit 12a outputs at least information relating to the preparation state of at least one food item to be prepared in the recipe step via the output unit 16a.
  • the control unit 12a in the present exemplary embodiment outputs the preparation state, in particular the actual and / or the preparation state to be expected in the future, by means of the output unit 16a.
  • FIGS. 3 to 5 show examples of an output of the preparation state by means of the output unit 16a.
  • FIGS. 3 and 4 use the example of a food to be prepared, which in particular is to be prepared for a pancake and / or crepes, to show an output of the preparation state by means of the output unit 16a.
  • FIG. 3 shows, in the form of two lines 32a, 34a, which are arranged one above the other, a color gradient of the food to be prepared over a time which is plotted on an abscissa axis 38a.
  • a color gradient of a first side of the food to be prepared is shown in an upper line 32a.
  • a color gradient of a second side of the food to be prepared opposite the first side is shown in a lower line 34a.
  • the second side of the food to be prepared is first arranged in contact with a bottom of the cookware 30a.
  • the food to be prepared is turned in the cookware 30a.
  • the first side of the food to be prepared is arranged in contact with the bottom of the cookware 30a.
  • a color gradient of the second side of the food to be prepared arranged in contact with the bottom of the cooking utensil 30a changes, specifically by increasing the color intensity of the second side of the food to be prepared, which increases in particular in the form of a hatching is becoming denser.
  • One color of the first page of the food to be prepared remains unchanged for the time being.
  • a color gradient of the first side of the food to be prepared arranged in contact with the bottom of the cooking utensil 30a changes, specifically by increasing the color intensity of the first side of the food to be prepared.
  • the first side of the food to be prepared and the second side of the food to be prepared are essentially of the same color.
  • FIG. 4 shows a diagram in which a humidity of the food to be prepared and a temperature of the food to be prepared are each plotted over a period of time.
  • a moisture content of the food to be prepared is plotted on a first ordinate axis 42a.
  • a temperature of the food to be prepared is plotted on a second ordinate axis 44a.
  • a time is plotted on an abscissa axis.
  • a solid curve 48a shows a moisture profile of the food to be prepared as a function of time. As the preparation time increases, the average moisture content of the food to be prepared decreases continuously and in particular linearly.
  • a dashed curve 50a shows a temperature curve of the second side of the food to be prepared, which is arranged in a first time period of a cooking of the food to be prepared in contact with the bottom of the cookware 30a, depending on a time.
  • a temperature of the second side of the food to be prepared increases continuously with increasing preparation time, in particular up to the turning point 36a.
  • the temperature of the second side of the food to be prepared increases significantly more than in a second time interval of the first time period.
  • a temperature of the second side of the food to be prepared decreases continuously and in particular linearly with an increasing preparation time, in particular up to the completion time 40a.
  • a dotted curve 52a shows a temperature curve of the first side of the food to be prepared, which is arranged in the second time period of a cooking of the food to be prepared in contact with the bottom of the cookware 30a, depending on a time.
  • a temperature of the first side of the food to be prepared increases continuously and, in particular, linearly with increasing preparation time, in particular up to the turning point 36 a.
  • a temperature of the first side of the food to be prepared increases continuously with an increasing preparation time, in particular up to the point in time of completion 40a.
  • the temperature of the first side of the food to be prepared increases significantly more than in a second time interval of the second time period.
  • FIG. 5 shows a three-dimensional model of a food to be prepared.
  • the control unit 12a uses the output unit 16a to output the preparation state in the form of a three-dimensional model of the food to be prepared and, in particular, identifies different temperatures with different colors in the model.
  • the different colors and / or the different temperatures are represented by different lines, in particular by dashed and / or solid lines.
  • a temperature is particularly high in an area shown with broken lines and particularly low in an area shown with solid lines.
  • control unit 12a could use the output unit 16a in the operating state to output the preparation state in the form of a two-dimensional model of the food to be prepared and, in particular, identify different temperatures with different colors in the model.
  • a processing step 54a an operator performs actions for processing the food to be prepared.
  • the operator could weigh and / or cut at least one food item to be prepared and / or place it in a cookware 30a for the purpose of heating.
  • the operator could mix and / or knead at least two foods to be prepared and / or put them in a cookware 30a for the purpose of heating.
  • a detection step 56a the detection unit 14a in the operating state detects at least one recipe step parameter and advantageously a large number of recipe step parameters.
  • the control unit 12a simulates at least one recipe step of the recipe in a simulation step 58a.
  • the control unit 12a simulates the recipe step using mathematical matic models and / or calculations and / or using at least one simplified dynamic model.
  • the control unit 12a could use a finite element method and / or a model-based systems engineering and / or an order-reduction-physicochemical model for the simulation in the operating state.
  • the control unit 12a solves the models and / or calculations determined by means of the simulation in a determination step 60a.
  • the control unit 12a determines, for example, a temperature of the food to be prepared and / or a moisture content of the food to be prepared and / or a color of the food to be prepared and / or a pressure in the cookware 30a.
  • control unit 12a In an output step 62a, the control unit 12a outputs at least information relating to the simulated recipe step, as was shown, for example, with reference to FIGS. 3 to 5.
  • the control unit 12a could output the information in at least two, advantageously in at least three and preferably in several ways.
  • the control unit 12a in the operating state could output the information in at least one way that can be selected by means of the operator interface parts 22a.
  • the control unit 12a checks in a test step 64a whether the prescription has ended. In the event that the control unit 12a determines an end of the recipe in the checking step 64a, the control unit 12a ends the recipe in the operating state in a termination step 66a, for example by deactivating the heating unit 68a. In the event that the control unit 12a determines a continuation of the recipe in the test step 64a, the control unit 12a returns from the test step 64a to the detection step 56a in the operating state.
  • the cooking system 10a has in particular at least one detection unit 70a (cf. FIG. 7).
  • the detection unit 70a is provided in particular for the detection of at least one action parameter. In the operating state, the detection unit 70a detects in particular at least one action parameter.
  • the detection unit 70a could, for example, be at least partially integrated in the cookware 30a.
  • the detection unit 70a could at least partially be integrated in at least one cookware lid 72a of the cookware 30a.
  • the detection unit 70a could, for example, be at least partially integrated in at least one cookware base 72a of the cookware 30a.
  • the cookware base 72a of the cookware 30a defines at least a large part of at least one food receiving space 76a of the cookware 30a.
  • the detection unit 70a could, for example, be at least partially integrated in at least one household appliance 96a.
  • the cooking system 10a has, in particular, the household appliance 96a.
  • Household appliance 96a could, for example, be a small household appliance and / or a food processing appliance, such as, in particular, a mixer and / or a food processor and / or a kneading appliance.
  • the household appliance 96a could in particular be the extractor hood 26a.
  • the control unit 12a determines in particular as a function of the action parameter an addition of at least one food item, in particular into the cookware 30a and / or into the food receiving space 76a of the cookware 30a. In particular, the control unit 12a automatically ends the recipe step in the operating state if the food is added. In the operating state, the control unit 12a initiates at least one further recipe step, in particular in the case of adding the foodstuff, which follows the recipe step directly in terms of time. In particular, alternatively or additionally, the control unit 12a outputs at least one output regarding the addition of the food in the operating state, in particular in the case of the addition of the food.
  • the control unit 12a determines, in particular in the case of the addition of the food, at least one remaining time period of the recipe and / or the recipe step and / or the further recipe step. In this way, in particular an unwanted extension of the recipe and / or the recipe step and / or the further recipe step, in particular due to a forgotten confirmation of the addition of the food, can be avoided, which in particular achieves optimal cooking results and / or the shortest possible cooking time can be.
  • various, exemplary selected configurations of the detection unit 70a are to be described, in particular with reference to FIGS. 2, 7 and 8.
  • the detection unit 70a could, for example, have at least one weight sensor element 78a and, in particular by means of the weight sensor element 78a, in particular be provided for the detection of at least one action parameter, which at least comprises a weight parameter.
  • the weight sensor element 78a could in particular be integrated in the cookware 30a, in particular in the cookware base 74a.
  • the cookware base 74a could, for example, have at least a first base element 80a and a second base element 82a.
  • the second base element 82a could in particular at least largely define and / or limit the food intake space 76a.
  • the cookware 30a could in particular have at least one sealing element 84a, which in the operating state could be arranged in particular between the first base element 80a and the second base element 82a.
  • the weight sensor element 78a could, for example, be arranged between the first base element 80a and the second base element 82a and, in particular, be integrated in the sealing element 84a.
  • the control unit 12a could monitor the weight parameter in the operating state, in particular by means of the weight sensor element 78a, and in particular, from a strong change in the weight parameter, infer the addition of the food in a short time (cf. also FIG. 8).
  • FIG. 8 shows in particular a diagram in which a weight of the second base element 82a is plotted over a period of time. A weight of the second base element 82a is plotted on an ordinate axis 90a in FIG. A time is plotted in FIG. 8 on an abscissa axis 92a.
  • the control unit 12a could identify the addition of the food on the basis of a single sharp change in the weight parameter, as is shown in particular in the solid circle in FIG. 8, and in particular distinguish it from stirring food to be found in the food receiving space 76a, which in particular by a consequence of several minor changes in the weight parameter is characterized, as is shown in particular in the dashed circle in Figure 8.
  • the detection unit 70a could, for example, have at least one volume sensor element 86a and, in particular by means of the volume sensor element 86a, in particular be provided for the detection of at least one action parameter which comprises at least one volume parameter.
  • the volume sensor element 86a could in particular be integrated in the cookware 30a, in particular in the cookware lid 72a.
  • the volume sensor element 86a could, for example, emit at least one beam of electromagnetic radiation, which could in particular be reflected on the food to be cooked in the food receiving space 76a.
  • the volume sensor element 86a could detect at least a period of time between transmission and reception of the beam of electromagnetic radiation.
  • the control unit 12a could monitor the volume parameter in the operating state, in particular by means of the volume sensor element 86a, in particular from the time period between transmission and reception of the beam of electromagnetic radiation, and in particular from a strong change in the volume parameter to the short time Close addition of food.
  • the detection unit 70a could, for example, have at least one temperature sensor element 88a and, in particular by means of the temperature sensor element 88a, in particular be provided for the detection of at least one action parameter which comprises at least one temperature parameter.
  • the temperature sensor element 88a could in particular be integrated in the cookware 30a, in particular in the cookware base 74a.
  • the temperature sensor element 88a could detect the temperature parameter, for example by means of infrared radiation.
  • the temperature sensor element 88a could, for example, electrically detect the temperature parameter.
  • the temperature sensor element 88a could, for example, have at least one resistance sensor and / or at least one infrared sensor.
  • the control unit 12a could monitor the temperature parameter in the operating state in particular by means of the temperature sensor element 88a and in particular from a strong change in the temperature parameter in a short time, and in particular taking into account a heating power density provided for heating the cookware 30a, for the addition of the food shut down.
  • the Control unit 12a in the operating state from a strong change in the temperature parameter in a short time with a constant, in particular constant, heating power density provided for heating the cookware 30a, the addition of the food.
  • the detection unit 70a could, for example, have at least one torque sensor element 94a and, in particular by means of the torque sensor element 94a, in particular be provided for the detection of at least one action parameter which comprises at least one torque parameter.
  • the torque sensor element 94a could in particular be integrated in the cookware 30a, in particular in a stirring element (not shown) integrated in the cookware 30a.
  • the torque sensor element 94a could be integrated in the household appliance 96a, which in particular could comprise at least one stirring device.
  • the control unit 12a could monitor the torque parameter in the operating state, in particular by means of the torque sensor element 94a, and in particular infer from a change in the torque parameter that the food has been added.
  • the torque parameter is particularly dependent on a type of the food to be cooked and / or on a composition of the food to be cooked and / or on a viscosity of the food to be cooked.
  • the detection unit 70a could, for example, have at least one action sensor element 98a and, in particular by means of the action sensor element 98a, in particular be provided for the detection of at least one action parameter, which comprises at least one action parameter.
  • the action sensor element 98a could in particular be integrated in the cookware 30a, in particular in the cookware base 74a.
  • the action sensor element 98a could have at least one light barrier and, in particular in the event of an interruption of the light barrier, detect the action parameter.
  • the action sensor element 98a could detect the action parameter, for example, by means of a method referred to as “pick to light”.
  • the control unit 12a could, in particular by means of the action sensor element 98a, monitor the action parameter in the operating state and, in particular, conclude that the food was added by interrupting the light barrier.
  • the detection unit 70a could, for example, have at least one optical sensor element 100a and, in particular by means of the optical sensor element 100a, in particular be provided for the detection of at least one action parameter which comprises at least one optical parameter.
  • the optical sensor element 100a could, in particular, be integrated in the household appliance 96a, in particular in the extractor hood 28a (cf. FIG. 2).
  • the optical sensor element 100a could have at least one camera and in particular monitor a cooking process by means of the camera.
  • the control unit 12a could monitor the optical parameter in the operating state in particular by means of the optical sensor element 100a and, in particular, infer the addition of the food as a function of the optical parameter.
  • the detection unit 70a could, for example, have at least one motion sensor element 102a and, in particular by means of the motion sensor element 102a, in particular be provided for the detection of at least one action parameter which comprises at least one motion parameter (cf. FIG. 7).
  • the movement sensor element 102a could in particular be integrated in the cookware 30a, in particular in the cookware base 74a and / or in the cookware lid 72a.
  • the movement sensor element 102a could detect at least one movement parameter which comprises a movement of the cookware lid 72a.
  • the movement sensor element 102a could, for example, detect at least one movement parameter which comprises a movement within the food receiving space 76a.
  • the control unit 12a could monitor the movement characteristic in the operating state, in particular by means of the movement sensor element 102a, and in particular conclude that the food was added from a change in the movement characteristic.
  • the detection unit 70a could, for example, have at least one acceleration sensor element 104a and, in particular by means of the acceleration sensor element 104a, in particular be provided for the detection of at least one action parameter which comprises at least one acceleration parameter.
  • the acceleration sensor element 104a could in particular be integrated in the cookware 30a, in particular in the cookware lid 72a.
  • the motion sensor element 102a could detect at least one acceleration parameter, which includes an acceleration of the cookware lid 72a.
  • the control unit 12a could monitor the acceleration parameter in the operating state, in particular by means of the acceleration sensor element 104a, and in particular deduce the addition of the food from a change in the acceleration parameter, in particular taking into account the recipe.
  • control unit 12a could monitor the acceleration parameter in the operating state, in particular by means of the acceleration sensor element 104a, and in particular from a change in the acceleration parameter, in particular with Be - taking into account the recipe, infer the addition of the food.
  • the detection unit 70a could, for example, have at least one of the sensor elements described, in particular the weight sensor element 78a and / or the volume sensor element 86a and / or the temperature sensor element 88a and / or the torque sensor element 94a and / or the action sensor element 98a and / or the optical sensor element 100a and / or that Motion sensor element 102a and / or the acceleration sensor element 104a.
  • the detection unit 70a could advantageously have a combination of at least two of the sensor elements described.
  • the control unit 12a could, for example, determine the addition of the food from the combination of the sensor elements, as a result of which, in particular, a high level of reliability and / or a high level of operating convenience could be achieved.
  • processing step 56 detection step 58 simulation step 60 determination step 62 output step Test step

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Abstract

L'objet de l'invention est de fournir un système de ce type présentant des propriétés améliorées en ce qui concerne un confort d'utilisation. À cet effet, un système de cuisson (10a), en particulier un système à cuire, est pourvu d'au moins une unité de commande (12a), laquelle, dans au moins un état de fonctionnement, simule au moins une étape de recette et délivre au moins une information concernant l'étape de recette.
EP19790535.9A 2018-10-24 2019-10-22 Système de cuisson Pending EP3870901A1 (fr)

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ES201831031A ES2755975A1 (es) 2018-10-24 2018-10-24 Sistema de cocción
PCT/EP2019/078705 WO2020083899A1 (fr) 2018-10-24 2019-10-22 Système de cuisson

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