EP3918880A1 - Haushalts-gargerät und verfahren zum betreiben eines haushalts-gargeräts - Google Patents
Haushalts-gargerät und verfahren zum betreiben eines haushalts-gargerätsInfo
- Publication number
- EP3918880A1 EP3918880A1 EP20701989.4A EP20701989A EP3918880A1 EP 3918880 A1 EP3918880 A1 EP 3918880A1 EP 20701989 A EP20701989 A EP 20701989A EP 3918880 A1 EP3918880 A1 EP 3918880A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking
- food
- cooked
- cooking space
- household
- 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
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 186
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 66
- 238000009826 distribution Methods 0.000 claims abstract description 63
- 238000001514 detection method Methods 0.000 claims abstract description 27
- 238000012545 processing Methods 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims description 99
- 230000008859 change Effects 0.000 claims description 8
- 230000005855 radiation Effects 0.000 claims description 6
- 238000011161 development Methods 0.000 description 15
- 239000000306 component Substances 0.000 description 14
- 235000012041 food component Nutrition 0.000 description 12
- 230000005684 electric field Effects 0.000 description 11
- 230000008901 benefit Effects 0.000 description 9
- 239000005417 food ingredient Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 230000006870 function Effects 0.000 description 5
- 238000001931 thermography Methods 0.000 description 4
- 239000005428 food component Substances 0.000 description 3
- 239000003550 marker Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003780 insertion Methods 0.000 description 2
- 230000037431 insertion Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 238000007788 roughening Methods 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
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- 230000000295 complement effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000003708 edge detection Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004049 embossing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000007257 malfunction Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
-
- 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
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
- H05B6/645—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using temperature sensors
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/647—Aspects related to microwave heating combined with other heating techniques
- H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/66—Circuits
- H05B6/68—Circuits for monitoring or control
- H05B6/686—Circuits comprising a signal generator and power amplifier, e.g. using solid state oscillators
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/66—Circuits
- H05B6/68—Circuits for monitoring or control
- H05B6/687—Circuits for monitoring or control for cooking
Definitions
- the invention relates to a household cooking appliance, comprising one
- Cooking space heating device which is set up for localized heating of a cooking space and which can be operated with at least two configurations which generate different energy distributions in the cooking space, one
- Temperature detection device which is set up for contactless detection of a heat distribution in the cooking space, a data processing device for evaluating the detected heat distribution and a control device for setting a current configuration of the cooking space heating device and for operating the
- Cooking space heating device and the temperature detection device is set up.
- EP 0 781 072 A1 discloses a microwave oven with a number of IR sensor elements for obtaining temperature information from discrete ones
- the necessary load parameters can be calculated in order to control automatic heating processes in the furnace.
- EP 2 930 433 A1 discloses an oven with a heated cavity for cooking food comprising a three-dimensional scanning system configured to acquire information about the volume and / or shape of a food positioned in the heated cavity.
- DE 10 2016 122 557 A1 discloses a method for operating a cooking appliance and a cooking appliance. On a food support, food is treated with a treatment device in a cooking space. The treatment device is controlled as a function of a treatment program by a control device. Thereby becomes
- a characteristic parameter for the food support is determined and made available to the control device. For this purpose, high-frequency measuring radiation with a plurality of Frequencies are emitted into the cooking chamber and received again and evaluated. On the basis of a comparison of the received and the emitted measuring radiation, a scattering parameter for the measuring radiation reflected, transmitted or absorbed in the cooking chamber is determined as a function of frequency. Using the scattering parameter, the
- US 2018/098381 A1 discloses a computer-implemented method for heating an object in a chamber of an electronic furnace towards a target state.
- the method includes heating the article to the chamber with a set of power generators while the electronic oven is in a respective set of configurations.
- the set of energy generators and the respective set of configurations define a respective set of variable energy distributions in the chamber.
- the method also includes collecting sensor data that defines a respective set of responses of the object to the set of energy applications.
- the method also includes generating a plan for heating the article in the chamber.
- the map is generated by an electronic furnace control system and uses the sensor data.
- EP 2 019 265 A1 discloses a microwave device with a temperature detector for contactless detection of a temperature of a food in the heating chamber, a high-frequency generator for generating a microwave for heating the food inside the heating chamber and a controller for controlling the
- High frequency generator based on a measured value of the temperature detector.
- the controller is configured in such a way that if a user chooses any
- High-frequency generator is controlled so that the temperature measured by the temperature detector does not exceed a predetermined value. In this way, resin parts and ceramic parts in the heating chamber can be protected from melting.
- WO 2016/096442 A1 discloses a method and a device for determining size information of food ingredients.
- the method includes a step of applying an electrical field to the food components at a given radio frequency, the electrical field being generated by a source positioned in close proximity to the food components, a first one Step of measuring a relationship between the electric field energy reflected by the food ingredients and the electric field energy generated by the source and applied to the food ingredients.
- the method also includes a first step of determining an average thickness of the food ingredients along the direction of the electric field applied to the food ingredients based on the ratio.
- the method also includes a second step of measuring a plurality of distances between the source of the electric field and the food ingredients, the relationship between the energy of the electric field reflected by the food ingredients and the energy of the electric field applied to the food ingredients.
- the method further includes a step of identifying a relatively sudden change in the amplitude of the ratios measured by the second step of measuring and a step of deriving the appropriate distance between the source of the electric field and the food ingredients for which the relatively sudden change occurred.
- the method also includes a second step of determining an average diameter of the food components in a plane perpendicular to the direction of the electric field based on the corresponding distance and the divergent angle of the electric field incident at the corresponding distance.
- a household cooking appliance comprising
- a data processing device which is set up to distinguish a non-cooked area from at least one area of the cooking space occupied by the cooked heat distribution and
- Cooking space heating device with a view to an increase
- Cooking space heating device, the temperature detection device and the data processing device is set up,
- the data processing device is set up to determine the non-cooked area of the cooked food in the detected heat distribution using a
- This household cooking appliance has the advantage that it can reliably distinguish items to be cooked in the cooking space (ie, one or more items to be cooked) with structurally simple means compared to a non-cooking area (in which there is no item to be cooked), in particular even without use a camera sensitive in the visible spectral range.
- the household cooking appliance can subsequently introduce energy even more effectively into the food to be cooked and thus also enable particularly energy-efficient operation.
- a number, a position and / or a size of the food to be cooked and accessories used can be determined particularly precisely. No user input is required so that incorrect entries can be avoided and improved results can be achieved.
- useful information for the cooking process can advantageously be obtained, which can be included in the choice of configuration. For example, you can determine whether one or more items are to be heated. A suitable heating operation can then be carried out automatically by setting at least one suitable configuration. If several food items are detected, for example, between uniform heating of all food items or selective heating can be distinguished.
- the detection of the various accessories advantageously also helps to prevent malfunctions such as the use of a baking sheet in a microwave-only operation.
- an operating mode can be adapted to the accessories used.
- the fact that the cooking space heating device can be operated with at least two configurations that generate different energy distributions in the cooking space includes in particular that at least one on the cooking space heating device
- Setting values is adjustable.
- the configuration thus includes at least one
- Setting parameters with several (at least two, e.g. also "On” or “Off") setting values.
- the values of one or more setting parameters can be changed.
- the configuration of the cooking space heating device is advantageously chosen so that the smallest possible exposure to microwaves takes place in the non-cooking area, in particular in or on components of the non-cooking area.
- the fact that the cooking space heating device is set up for localized heating of a cooking space includes, in particular, that the cooking space during operation of the
- Cooking space heating device is not homogeneous, but with an inhomogeneous one
- Cooking space heating device is set up with a view to increasing an energy output in the detected food to be cooked, can in particular include that the
- Control device is set up to a configuration on the
- Energy output to the food to be cooked increased or increased.
- either an existing temperature difference between the non-cooked area and the cooked food and / or a different temperature change during a cooking or heating process can be evaluated.
- characteristic shapes can be found in the temperature distribution. On the one hand, this allows the type of accessories used to be recognized and, on the other hand, the area to be cooked can be determined. This can also be seen as "object detection in the infrared range". For example, in the temperature distribution of a grating, strips corresponding to the grating bars can be recognized and thereby on
- Temperature distribution from which in turn an insertion height can be concluded.
- a position and / or length of the edges can be evaluated when a baking sheet is present, etc.
- the temperature detection device (which can also be referred to as an IR detection device) can have one or more temperature sensors.
- the at least one temperature sensor can comprise, for example, at least one thermal imaging camera.
- the temperature detection can e.g. two-dimensional from a fixed
- the temperature distribution can be in the form of a two- or three-dimensional temperature image (which can also be referred to as an IR image).
- the temperature sensor is a sensor with low resolution (e.g. an IR photodiode or a thermopile), the image of which is
- Temperature sensor is improved.
- a movable temperature sensor with exactly one IR-sensitive cell e.g. an IR photodiode
- the temperature sensor scanning the entire cooking space by position-variable recording and thus creating a multidimensional image.
- the use of several differently positioned sensors and / or movable sensors offers the advantage that the temperature distribution of the cooking space can be recorded particularly completely.
- the data processing device can be an independent component or instance. It can be integrated in the household cooking appliance or it can also be an external instance, e.g. a network server or a cloud-based data processing device.
- the data processing device can alternatively be integrated in the control device, which then comprises a data processing function for carrying out the method.
- the data processing device can be set up to evaluate the at least one heat distribution, including the distinction between the non-cooked area and the cooked area, a determination of the position, size, type, etc. of the cooked food, possibly object detection, etc.
- the control device is also generally used to operate or control the household cooking appliance, possibly also other functional components than those mentioned above, e.g. a user interface etc.
- the household cooking appliance in particular its
- Data processing device is set up to determine the temperature difference or temperature differences during a heating phase.
- This is special Advantageous, since typically a temperature equilibrium has not yet been reached in the cooking space, and temperature differences between materials of different heat capacity (for example food to be cooked and components of the non-cooking area) can be detected particularly reliably.
- This takes advantage of the fact that components of the non-cooking area, such as food supports, typically heat up noticeably faster than the food to be cooked.
- the heating phase is part of a normal cooking process or heating process and therefore not a separately set phase.
- the heating phase is part of a separately set phase. In this way, the heating process can be defined particularly reliably,
- Detection of the components of the non-cooking area can further facilitate.
- the household cooking appliance in particular its
- Data processing device is set up to cook the food from the non-cooking area by comparing a temperature distribution during a preheating phase (e.g. during or upon completion of the preheating phase) during which there is still no food to be cooked in the cooking space and a temperature distribution during a subsequent one
- a preheating phase e.g. during or upon completion of the preheating phase
- a temperature distribution during a subsequent one A distinction must be made between the cooking phase in which the food to be cooked (especially not very long) has been introduced into the cooking space. This enables a particularly reliable and precise determination of the components of the cooking space, since during the preheating phase the accessories are not covered by the food to be cooked and, furthermore, the food to be cooked is still comparatively cold at the beginning of a cooking phase and therefore thermally clearly differentiates itself from the non-cooking area .
- the absorption of the heat distribution during the cooking phase can e.g. automatically after detection of a door opening and following
- microwave device which is set up for generating microwaves and for introducing the microwaves into a cooking space and which has at least two
- the microwave device can have at least one
- Microwave generator e.g. a magnetron or a semiconductor-based one
- Microwave generator for generating microwaves.
- Microwave device can also be a microwave feed device for
- the microwave feed device can e.g. have at least one microwave guide, at least one antenna (in particular an antenna that can be adjusted in terms of its position or orientation, e.g. a rotating antenna), at least one wobbler, etc.
- the microwave guide device can e.g. have at least one microwave guide, at least one antenna (in particular an antenna that can be adjusted in terms of its position or orientation, e.g. a rotating antenna), at least one wobbler, etc.
- Energy distribution in the cooking space corresponds in particular to a field distribution of microwaves in the cooking space.
- Microwave device at least one setting parameter from the group
- a rotational or angular position of a rotating antenna and / or a wobbler of the microwave feed device can be set in a targeted manner in order to change a field distribution of the microwaves in the cooking space.
- the household cooking appliance in particular its control device, can in particular be set up to set at least one configuration of the microwave device as a function of the detected food to be cooked (ie, its number, position and / or size) in such a way that areas with particularly high local energy input ( So-called "hot spots”) occur practically only in the food and can be suppressed or avoided in the non-food area.
- hot spots areas with particularly high local energy input
- This is particularly advantageous since such hot spots in the non-cooking area waste a great deal of energy and moreover
- Cooking space heating device comprises at least one radiant heater, which can be operated with at least two configurations which are different
- Radiant heaters can e.g. a bottom heat radiator, a top heat radiator, a radiator for circulating hot air (“hot air radiator”) and / or a grill radiator.
- the associated configuration can be used as a setting parameter e.g. activating and deactivating a radiant heater ("On” and "Off"), the power level of which include (e.g. 200 W, 400 W, etc.).
- the energy distribution in the cooking space corresponds to a heat distribution that of the at least one
- Radiant heaters radiate heat into the cooking space.
- a configuration of the at least one radiant heater can be selected such that a suitable power level of a
- Grill radiator is automatically selected to achieve a desired grill temperature at the location of the food.
- the household cooking appliance can generally be a stand-alone microwave device, a stand-alone oven or an oven / microwave combination device, e.g. an oven with microwave functionality or can be a microwave tabletop device with additional oven functions.
- the household cooking device has the microwave device and the at least one radiant heater
- the household cooking device in particular its control device, is set up to only have at least one during the heating phase (in particular the preheating phase)
- the microwave device To activate heat radiation radiators, so not the microwave device. This advantageously achieves a particularly uniform heating of the cooking space, which enables particularly reliable detection of the food to be cooked. It is a further development that the household cooking appliance, in particular its
- Data processing device is set up to use the food to be cooked
- the food to be cooked then typically has a noticeably lower temperature than the non-food-to-be-cooked area and can consequently be based on its lower temperature
- Temperature levels are recognized or identified. This identification can e.g. by means of an identification of areas (in particular image areas in one
- Temperature pattern that are below a predetermined absolute or relative temperature threshold.
- the temperature level can correspond to a predefined fixed or variable temperature threshold (for example, a set target cooking space temperature and / or the time that has elapsed since the start of the food treatment).
- the identification of the item to be cooked can be carried out by means of an identification of non-item to be cooked that exceeds a predetermined absolute or relative temperature threshold and the item to be cooked is defined as a complementary area.
- the household cooking appliance in particular its
- Data processing device is set up to convert components of the non-cooked area from the cooked food using a different speed
- the heating rate (also known as the heating rate) is now used as a criterion for belonging to the food: the slower a material volume heats up, the higher the probability that it is food. Conversely, surfaces with a sharp rise in temperature can be regarded as accessories or as a non-cooking area of the cooking space.
- the rate of heating the temperature distributions of two or more heat distributions recorded or measured in succession can be compared with one another. The different heating rate or rate can also be used to identify different food items (roasts, vegetables, soup, etc.).
- the household cooking appliance in particular its
- Data processing device is set up to use at least one type of accessory and / or food item located in the cooking space based on an associated one
- Cooking space heating device can be adapted even more specifically to suitable heating of the food to be cooked.
- different warm-up curves linked to associated accessories and / or cooking items can be stored in a data memory, in particular the data processing device, and can be called up for comparison.
- Identification of the accessories or accessories is not adversely affected by the presence of food.
- the above concept can also be used if a cooking chamber door is opened during a cooking process and the food is moved (e.g. by stirring / turning) or is removed for a short time. Due to the different heat capacities, the accessories cool down faster than the food. For the detection of the food to be cooked and the non-food to be cooked area (which can change after removal and reinsertion of the food to be cooked), the temperature difference caused by cooling and / or the different heating rate when reheating can now be used.
- the household cooking appliance in particular its
- Data processing device configured to recognize at least one component of the non-cooked area by the presence of at least one marker arranged on the component.
- Markers are special markings or identifying marks that are called geometric Identification features in the recorded heat distribution can be recognized.
- markers are arranged on corresponding components of the non-cooking area, in particular at a known location. It is a further development that the markers identify a component, that is, they can serve as identification (ID) for the associated accessories.
- a marker is designed as an embossing, perforation, texture and / or roughening.
- a texture or roughening may emerge from different emissivities in the heat distribution.
- a marker can also be used as an area with materials with different heat capacities or
- Emissivities can be formed so that a defined pattern in the heat distribution can be recognized when heated.
- the detection described above can also be combined with additional sensors, for example by a combination with an optical camera: based on the optical image, the geometric shape and extent of the food to be cooked can be determined using an edge detection method (for example the Sobel operator) and accessories can be detected become.
- edge detection method for example the Sobel operator
- the object is also achieved by a method for operating a household cooking appliance, in which
- a localized energy distribution introduced into the cooking space is varied so that there is an increased energy concentration in the area of the food.
- the method can be designed analogously to the household cooking appliance and has the same advantages, and vice versa. It is an embodiment that the method is carried out iteratively with variation of the configuration and areas of increased energy concentration in the food to be cooked are selected for a subsequent operation.
- the method is carried out iteratively.
- the cooking chamber can do this by recording successive recordings of
- Heat distributions are monitored during a heating process, and if necessary, new configurations can be set as a result of the monitoring, which bring the highest energy or power into the food. So it can be iterative
- Energy input e.g. a hot spot.
- several configurations can be selected one after the other - in particular cyclically alternating - which have a high output, in particular a hot spot, in the detected food. This advantageously results in a particularly well distributed heating in the food.
- the configurations are selected at random. This has the advantage that particularly advantageous energy distributions can be set which, e.g. due to the presence of food to be cooked in the cooking space, not or not reliably pre-arrange or have predictions made.
- a configuration is selected randomly and at least one heat distribution is subsequently measured or recorded in order to assess the effect of the power or energy distribution in the cooking space associated with the configuration. If the power distribution associated with the current configuration causes less power to be brought into the area than for a previous configuration, the previous configuration can be reset or a new configuration can be set. A higher energy or Performance, in particular with the creation of at least one hotspot, can be recognized, for example, by a noticeable local temperature increase.
- areas with a high energy input into the food to be cooked or with a high energy conversion in the food to be cooked can be selected by varying the configurations and then selecting particularly suitable configurations which generate noticeable heating in the food to be cooked. This has the advantage that the energy input into the food is automatically optimized.
- FIG. 1 shows a sectional side view of a household cooking appliance in the form of an oven with a microwave device
- Fig.1 shows a household cooking device in the form of an oven with an integrated
- the oven 1 has a cooking space 2 which is delimited by a cooking space wall 3, the front loading opening of which can be closed by means of a microwave-proof and thermally insulating cooking space door 4.
- the oven 1 To heat food G in the cooking space 2, it can be heated by means of at least one radiant heater (e.g. a bottom heat radiator, top heat radiator, grill radiator and / or hot air radiator, indicated here by a bottom heat radiator 5).
- the oven 1 also has a microwave device 6 with a rotatable
- Rotating antenna 7 Via the rotary antenna 7, microwaves generated by the microwave device 6 can be introduced into the cooking space 2, in which they assume a certain microwave field distribution or field pattern. Operation of the
- Radiant heat radiator 5 and the microwave device 6, including a rotational position or an angle of rotation of the rotating antenna 7 which can be rotated in a horizontal plane, can be specifically adjusted via a control device 8.
- the rotational position of the rotary antenna 7 is in steps of 1 °, 5 °, 10 ° or the like. adjustable.
- the oven 1 also has a temperature detection device for contactless detection of a heat distribution in the cooking space 2 in the form of a thermal imaging camera 9 measuring pixel by pixel.
- the food G which is housed in a food container S, which in turn on an accessory in the form of a grate R or the like. rests like the accessories in a field of view F of the thermal imager 9.
- the control device 8 is used to control the oven 1 and also serves to evaluate the heat distributions or thermal images determined by the thermal imaging camera 9.
- the thermal images are structured like pixels and have a resolution e.g. from 16 x 16, 32 x 24, 64 x 64, 128 x 64, 256 x 256, 512 x 512 or 2048 x 1024 pixels, but are not limited to this.
- the control device 8 also serves as a data processing device for evaluating the thermal images, in particular for recognizing a non-cooked area in the cooking space 2 in at least one thermal image.
- a preheating phase of the oven is activated in step S1, the cooking space 2 being heated only by the at least one radiant heater 5.
- Microwave device 6, 7 remains deactivated during the preheating phase.
- step S2 the thermal imager 9 is used in sufficient time
- step S3 the thermal images from the controller do this
- the grating R can be recognized, for example, by a grating pattern that appears bright in the thermal images. This can be confirmed by a heating curve typical for the grating R.
- step S4 when the preheating phase has ended - if necessary by deactivating the at least one radiant heater 5 - the cooking chamber door 4 is opened, the food G is introduced into the cooking chamber 2 and the cooking chamber door 4 is then closed again. This opening and closing of the oven door 4 is automatically recognized.
- the control device 8 then controls the thermal imager 9 to record a thermal image of the cooking space 2 and to compare this thermal image with at least one thermal image recorded in step S3.
- the thermal imager 9 controls the thermal imager 9 to record a thermal image of the cooking space 2 and to compare this thermal image with at least one thermal image recorded in step S3.
- a setting parameter can correspond to the configuration of a rotational position of the rotary antenna 7.
- the microwave device 6, 7 is activated only with a configuration which is known to have a particularly high energy concentration in the food G and in particular does not generate any hot spots in the non-food area 3, 4, R.
- the microwave device 6, 7 is activated in succession with different configurations, which correspond, for example, to different rotational positions of the rotary antenna 7, which are known to all generate hot spots in the food (but advantageously not outside of it). This enables the food G to be heated particularly evenly. This can be continued until the end of the cooking process or treatment process.
- a randomly selected configuration of the microwave device 6, 7 is set in step S5 and operated with it.
- step S6 a thermal image of the cooking space 2 is recorded in step S6 and, in step S7, the control device 8 is used to check whether a noticeable local temperature increase occurs in the previously recognized cooking product G, which may indicate a hot spot in the cooking product G in particular.
- step S8 If this is not the case ("N"), the currently set configuration is stored as "not suitable” in step S8, branched back to step S5 and another one there
- the current configuration can be retained in a variant for the rest of the cooking process or treatment process.
- the currently set configuration can be saved as "suitable” and then checked in a step S9 whether a predetermined number (e.g. two, three, four or more) of suitable configurations has already been found.
- step S5 a branch can be made back to step S5 and a further randomly selected configuration can be set on the microwave device 6, 7.
- the microwave device 6, 7 can then only be operated alternately in step S10 with the appropriate configurations.
- step S11 e.g. a time period set by the user or the program has expired.
- a can be understood to mean a single number or a plurality, in particular in the sense of “at least one” or “one or more” etc., as long as this is not explicitly excluded, eg by the expression " exactly one "etc.
- a number can also include the specified number as well as a usual tolerance range, as long as this is not explicitly excluded.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102019201332.5A DE102019201332A1 (de) | 2019-02-01 | 2019-02-01 | Haushalts-Gargerät und Verfahren zum Betreiben eines Haushalts-Gargeräts |
PCT/EP2020/051671 WO2020156928A1 (de) | 2019-02-01 | 2020-01-23 | Haushalts-gargerät und verfahren zum betreiben eines haushalts-gargeräts |
Publications (1)
Publication Number | Publication Date |
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EP3918880A1 true EP3918880A1 (de) | 2021-12-08 |
Family
ID=69192077
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP20701989.4A Pending EP3918880A1 (de) | 2019-02-01 | 2020-01-23 | Haushalts-gargerät und verfahren zum betreiben eines haushalts-gargeräts |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP3918880A1 (de) |
CN (1) | CN113348728A (de) |
DE (1) | DE102019201332A1 (de) |
WO (1) | WO2020156928A1 (de) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102020133133A1 (de) * | 2020-12-11 | 2022-06-15 | Miele & Cie. Kg | Verfahren zum Betreiben eines Gargeräts und Gargerät |
DE102021110521A1 (de) * | 2021-04-23 | 2022-10-27 | Topinox Sarl | Verfahren zum Garen von Gargut in einem Kombinationsgargerät sowie Kombinationsgargerät |
CN113397371A (zh) * | 2021-06-30 | 2021-09-17 | 广东美的厨房电器制造有限公司 | 烹饪器具 |
DE102022204877A1 (de) | 2022-05-17 | 2023-11-23 | BSH Hausgeräte GmbH | Betreiben eines Haushalts-Mikrowellengeräts mit IR-Kamera |
DE102022210321A1 (de) | 2022-09-29 | 2024-04-04 | BSH Hausgeräte GmbH | Identifizieren von Gargut in einem Wärmebild |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2202976C (en) * | 1994-10-20 | 2000-11-14 | Koji Yoshino | High-frequency heating apparatus |
SE505555C2 (sv) | 1995-12-21 | 1997-09-15 | Whirlpool Europ | Förfarande för styrning av ett uppvärmningsförlopp i en mikrovågsugn samt mikrovågsugn |
KR20030093570A (ko) * | 2002-06-03 | 2003-12-11 | 엘지전자 주식회사 | 가스복사조리기의 단열구조 |
DE10327861B4 (de) * | 2003-06-18 | 2006-05-11 | Miele & Cie. Kg | Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät und Gargerät |
JP2005315487A (ja) * | 2004-04-28 | 2005-11-10 | Matsushita Electric Ind Co Ltd | マイクロ波加熱方法及びその装置 |
JP2007285596A (ja) | 2006-04-17 | 2007-11-01 | Matsushita Electric Ind Co Ltd | 高周波加熱装置 |
JP4629089B2 (ja) * | 2007-12-13 | 2011-02-09 | パナソニック株式会社 | 加熱調理器 |
WO2011069695A1 (de) * | 2009-12-07 | 2011-06-16 | Msx Technology Ag | Verfahren zur steuerung eines kochprozesses |
DE102010029197A1 (de) * | 2010-05-20 | 2011-11-24 | BSH Bosch und Siemens Hausgeräte GmbH | Gargerät |
EP3058281A2 (de) * | 2013-10-14 | 2016-08-24 | MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG | Verfahren zum betreiben eines gargeräts sowie ein solches gargerät zur durchführung des verfahrens |
US10609772B2 (en) * | 2014-02-05 | 2020-03-31 | Panasonic Intellectual Property Management Co., Ltd. | Microwave heating device |
US9933166B2 (en) | 2014-04-07 | 2018-04-03 | Whirlpool Emea S.P.A. | Oven comprising a scanning system |
DE102014210672A1 (de) * | 2014-06-05 | 2015-12-17 | BSH Hausgeräte GmbH | Gargerät mit Lichtmusterprojektor und Kamera |
WO2016096442A1 (en) | 2014-12-17 | 2016-06-23 | Koninklijke Philips N.V. | A method and apparatus for determinging size information of food ingredients |
DE102015215772A1 (de) * | 2015-08-19 | 2017-02-23 | BSH Hausgeräte GmbH | Kerntemperaturfühler, Mikrowellen-Gargerät und System |
US10009957B2 (en) | 2016-03-30 | 2018-06-26 | The Markov Corporation | Electronic oven with infrared evaluative control |
DE102016122557A1 (de) | 2016-11-23 | 2018-05-24 | Miele & Cie. Kg | Verfahren und Gargerät |
DE102017100074B4 (de) * | 2017-01-04 | 2019-03-14 | Miele & Cie. Kg | Verfahren zum Behandeln von Gargut und Gargerät zur Durchführung eines solchen Verfahrens |
DE102017101183A1 (de) * | 2017-01-23 | 2018-07-26 | Miele & Cie. Kg | Verfahren zum Betreiben eines Gargerätes und Gargerät |
DE102018103758B4 (de) * | 2018-02-20 | 2023-03-23 | Miele & Cie. Kg | Erkennvorrichtung zum Erkennen einer Zubehöreinrichtung in oder an einem Gargerät, Gargerätvorrichtung mit einer Erkennvorrichtung, Zubehöreinrichtung zur Aufnahme in oder an eine Gargerätvorrichtung, Gargerät mit einer Erkennvorrichtung oder einer Gargerätvorrichtung und Verfahren zum Betreiben einer Erkennvorrichtung |
CN109008657B (zh) * | 2018-09-25 | 2020-08-18 | 珠海格力电器股份有限公司 | 烹饪器具及其控制方法 |
-
2019
- 2019-02-01 DE DE102019201332.5A patent/DE102019201332A1/de active Pending
-
2020
- 2020-01-23 WO PCT/EP2020/051671 patent/WO2020156928A1/de unknown
- 2020-01-23 CN CN202080012138.7A patent/CN113348728A/zh active Pending
- 2020-01-23 EP EP20701989.4A patent/EP3918880A1/de active Pending
Also Published As
Publication number | Publication date |
---|---|
DE102019201332A1 (de) | 2020-08-06 |
CN113348728A (zh) | 2021-09-03 |
WO2020156928A1 (de) | 2020-08-06 |
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