EP4261461A1 - Method for assisting a user in the preparation of food using a kitchen system - Google Patents

Abstract

The invention relates to a method for supporting a user in preparing food using a kitchen system (1), the method comprising the following steps: a) selection of a recipe by a user via a human-machine interface (3, 3a ); b) specifying a recipe step for processing and preparing food to the user via the human-machine interface (3, 3a); c) heating a cookware (7) on the hob (6); d) starting a cooking process by the user via the human-machine interface (3, 3a) or automatically after detection of the cookware (7) and food therein; e) monitoring the cooking process by means of a temperature sensor in a ceiling console (2) and automatic control of the control elements on the hob (6) via a control and evaluation unit based on the measured values of the temperature sensor; f) transmitting information about the cooking process and/or an instruction to the user via the human-machine interface (3, 3a) if user intervention becomes necessary; g) Go to the next recipe step and repeat steps b-g until all recipe steps have been carried out.

Description

The invention relates to a method for supporting a user in the preparation of food. Furthermore, the invention includes a kitchen system which is set up to carry out the method according to the invention.

The US 2021/0251263 A1 discloses a method in which a kitchen system is used that determines the cooking process of the food on the hob using thermal sensors and, based on the measurement data, prescribes recipe steps to the user via a human-machine interface. In contrast to classic cooking recipes, the recipe steps created in this way are intended to guide the user with more precise information.

The disadvantage of the method described there is that any adjustment to the hob or peripheral devices ultimately has to be carried out by the user. This leads to a lot of effort for the user and also has the potential for errors if the user does not correctly carry out the instructions according to the specified recipe step, for example if the temperature on the hob is set incorrectly. Such incorrect operation not only means that the cooking process is not carried out according to the recipe, but can also lead to higher energy consumption.

It is therefore the object of the invention to further develop the known method in such a way that the cooking process is further automated and optimized, also with regard to energy efficiency.

1. a) Auswahl eines Rezepts durch einen Anwender über die Mensch-Maschine-Schnittstelle,
2. b) Vorgabe eines Rezeptschrittes an den Anwender über die Mensch-Maschine-Schnittstelle zur Bearbeitung und Zubereitung der Lebensmittel;
3. c) Erhitzen eines Kochgeschirrs auf dem Kochfeld;
4. d) Starten eines Garprozesses durch den Anwender über die Mensch-Maschine-Schnittstelle oder automatisch nach Detektion des Kochgeschirrs und/oder des darin befindlichen Lebensmittels;
5. e) Überwachung des Garprozesses mittels des Temperatursensors in der Deckenkonsole und automatische Ansteuerung der Bedienelemente am Kochfeld über die Steuer- und Auswerteeinheit auf Basis der Messwerte des Tem peratursensors;
6. f) Übermittlung von Informationen über den Garprozess und/oder einer Anweisung an den Anwender über die Mensch-Maschine-Schnittstelle, wenn ein Eingreifen des Anwenders erforderlich wird;
7. g) Übergang zum nächsten Rezeptschritt und Wiederholung der Schritte b-g bis alle Rezeptschritte durchgeführt sind.

For this purpose, the invention proposes a method for supporting a user in the preparation of food using a kitchen system. The kitchen system has a hob on which control elements and a first transmitter/receiver unit are arranged, a ceiling console arranged above the hob, in which a second transmitter/receiver unit and at least one temperature sensor, preferably an IR sensor or an IR sensor Array, a human-machine interface and a control and evaluation unit, which is communicatively connected to the hob, the ceiling console and the human-machine interface, are arranged. The procedure includes the following steps:

1. a) selection of a recipe by a user via the human-machine interface,
2. b) specifying a recipe step to the user via the human-machine interface for processing and preparing the food;
3. c) heating a cookware on the hob;
4. d) starting a cooking process by the user via the human-machine interface or automatically after detecting the cookware and/or the food contained therein;
5. e) Monitoring the cooking process using the temperature sensor in the ceiling console and automatic control of the controls on the hob via the control and evaluation unit based on the measured values of the temperature sensor;
6. f) transmitting information about the cooking process and/or an instruction to the user via the human-machine interface when user intervention is required;
7. g) Go to the next recipe step and repeat steps bg until all recipe steps have been carried out.

In contrast to the known methods, according to the invention the power is automatically adjusted via the control elements on the hob based on the measured values. This optimizes the cooking process both in terms of correct preparation and energy efficiency.

The human-machine interface can consist of several components that are arranged at different locations in the kitchen system, for example an input unit on the hob and an output unit on the ceiling console.

The measured values are adjusted using reference values stored in a database - which can also be dynamically updated. The database can contain, among other things, recipes, ingredients, cooking times, cooking temperatures, the type and number of cooking zones of a hob type, etc.

The dynamic update can be carried out, for example, by connecting the control and evaluation unit to the cloud. A variety of data about cooking processes can be stored in the cloud and new data can be constantly stored.

By evaluating the data from the cooking processes, the cooking processes can be continuously optimized. The temperature sensor is preferably designed as an IR sensor. IR sensors are suitable for monitoring entire areas on the hob. IR sensor arrays are particularly preferably used. Using the IR sensor array, several areas can be monitored at the same time, for example the individual heating zones on the hob.

A further development of the invention provides that the control and evaluation unit controls a fan arranged in the ceiling console and/or a hob extractor arranged on the hob. In addition to the temperature sensor, other sensors can also be arranged in or on the ceiling console, for example VOC (Volatile Organic Compounds) and/or moisture sensors. The fan control can therefore be optimally adjusted based on the measured values, so that both the air quality as well as the energy efficiency of the fan can be optimized. However, when the fan is controlled manually, it is often not set optimally or the user forgets to switch the fan on or off.

A further development of the invention provides that the control and evaluation unit recognizes a gesture from the user using a 3D sensor, preferably a time-of-flight sensor. Based on the recognized gesture, it can be automatically determined or verified that the user has actually carried out an instruction as part of a recipe step, for example. For example, the next recipe step can only be carried out after a corresponding gesture has been recognized.

The human-machine interface is preferably designed as a smart device, for example as a smartphone, smartwatch or tablet computer. The smart device is preferably connected to the control and evaluation unit wirelessly using suitable radio technology, for example via WLAN or Bluetooth. Communication between the user and the control and evaluation unit can be carried out via the display of the smart device and using a suitable software application.

Figur 1:

schematisch die Vorderansicht eines erfindungsgemäßen Küchensystems in einem ersten Ausführungsbeispiel;

Figur 2:

schematisch die Vorderansicht eines erfindungsgemäßen Küchensystems in einem zweiten Ausführungsbeispiel;

Figur 3:

schematisch den Ablaufplan eines erfindungsgemäßen Verfahrens;

Figur 4:

schematisch ein Diagramm der Leistungssteuerung eines Kochfelds gemäß eines erfindungsgemäßen Verfahrens;

The invention is explained in more detail below with reference to the drawings. Show it:

Figure 1:

schematically the front view of a kitchen system according to the invention in a first exemplary embodiment;

Figure 2:

schematically the front view of a kitchen system according to the invention in a second exemplary embodiment;

Figure 3:

schematically the flow chart of a method according to the invention;

Figure 4:

schematically a diagram of the power control of a hob according to a method according to the invention;

In Figure 1 A kitchen system according to the invention is designated in its entirety by reference number 1. The kitchen system 1 has a ceiling console 2. A human-machine interface (HMI) 3 with a touch display is arranged on the ceiling console 2. In addition, a control and evaluation unit is arranged in the ceiling console 2 (not visible here). A temperature sensor in the form of an IR sensor 4 is arranged on the underside of the ceiling console 2. In addition, a fan (not visible here) is arranged in the ceiling console 2, through which the vapor can be removed during cooking. There is a kitchen base cabinet 5 under the ceiling console 2. A hob 6 is attached to the top of the kitchen base cabinet 5. The hob 6 has controls. The controls can be controlled either automatically via the control and evaluation unit or manually by the user using controls. The controls are designed, for example, as a touch control surface on the hob 6. On the hob 6 there is cookware in the form of a pot 7 in which the food is arranged.

The control and evaluation unit is communicatively connected to the HMI 3, the control elements of the hob 6, and the temperature sensor 4. In addition, the control and evaluation unit communicates directly or indirectly via the HMI 3 via a communication connection 8 with a cloud application 9. The IR sensor 4 measures the temperature of the food in the pot 7 - symbolized by the dashed directional arrows and provides the control and evaluation unit with the Measured values available.

Figure 2 shows a kitchen system 1 according to the invention in a second embodiment. This differs from the first embodiment in the HMI 3, which is shown here as a mobile smart device in the form of a smartphone 3a. Communication between the devices takes place here via wireless communication channels, symbolized by the dashed double arrows. The control and evaluation unit is not in the Ceiling console 2 arranged, but is implemented as a software application on the smartphone 3a.

Figure 3 shows a schematic flowchart of a method according to the invention. In a first step a, the user selects a recipe via the HMI 3, 3a. The user can choose from a recipe database. However, it is also possible for the user to specify the food available and for the control and evaluation unit to suggest possible recipes via the HMI 3, 3a.

In step b, the user is given a recipe step via the HMI 3.3a for processing and preparing food. This can concern the preparation of the food, for example chopping, cleaning, peeling, seasoning or mixing food, but also a cooking step, for example frying meat.

The user then places the prepared food in a cookware 7 in a step c and places the cookware 7 on the hob 6. The selection of the cookware 7 can also be specified, for example the volume and the material of the cookware. The cookware 7 with the food in it is then heated.

When the food in the cookware 7 is placed on the hob 6, the cooking process is started in a step d by the user via the human-machine interface 3 or after automatic detection of the cookware 7 and the food therein. A heating process (step c) can precede the actual cooking process. For example, the cookware 7 can first be heated and the food can then be placed in the cookware 7 at a predetermined temperature. This is indicated, for example, when frying food with oil. Such an upstream heating process is also provided according to the method according to the invention.

During the cooking process, the temperature is monitored in step e) using the temperature sensor 4 in the ceiling console 2 and based on the Measured values from the temperature sensor 4 are set by the control elements on the hob 6 via the control and evaluation unit.

During the cooking process and when the cooking process is completed, in a step f, information about the cooking process and/or an instruction is transmitted to the user via the HMI 3.3a if user intervention is required. The information may include, for example, the progress and remaining duration of the cooking process. The instructions can, for example, concern stirring or turning the food or adding other ingredients. The user can also manually confirm via the HMI 3, 3a that he has carried out the instruction.

When the cooking process is finished, the next recipe step is displayed to the user in step g. Steps b-g are then repeated until all recipe steps have been completed and the dish is ready.

Figure 4 shows an example of the temperature progression of the cooking process of a recipe step. At the beginning the measured temperature is at the ambient temperature. Then a heating process begins before the cooking process. Here the cookware 7 is preheated. When the cookware 7 has reached the target temperature, the food can be placed in the cookware 7. During the preheating process, for example, there may already be water in the cookware 7. As soon as the boiling of the water is registered, the user receives the instruction via the HMI 3, 3a to add the food to be cooked, for example pasta, into the boiling water. During the cooking process, in addition to the remaining time, further instructions can also be sent to the user via the HMI 3, 3a. For example, whether and when the food needs to be stirred or turned.

When the cooking process is finished, the user is informed of this. The power of the hob 6 is then automatically reduced. The temperature slowly decreases. In principle, the performance can also be achieved during the cooking process can be changed. It may also be possible and useful to switch off before the end of the cooking process in order to utilize the residual heat. In this way, energy consumption can be optimized.

The fan can also be optimally controlled via the control and evaluation unit while carrying out the method according to the invention. For this purpose, it can make sense to record further measurement data using additional sensors, such as air humidity and purity.

By constantly monitoring the cooking process, the timing is optimized and by automatically controlling and instructing the user in real time, the process is also significantly accelerated, which in turn saves energy and time.

The recipe can be as elaborate as you like. In the simplest case, it only affects the preparation of a food, such as cooking pasta or potatoes.

For more complex recipes, cooking processes can also be carried out simultaneously on different cooking zones on the hob 6. The information and instructions regarding the respective cooking processes can then also be transmitted in parallel. In this case, several recipe steps can be carried out in parallel.

List of reference symbols:

1

Kitchen system

2

Ceiling console

3

Human-machine interface (HMI)

3a

Smartphone

4

IR sensor

5

Kitchen base cabinet

6

hob

7

Cookware, cooking pot

8th

Communication link

9

Cloud application

Claims (7)

Method for supporting a user in the preparation of food, using a kitchen system (1), which has a hob (6), on which control elements and a first transmitter/receiver unit are arranged, a ceiling console (2) arranged above the hob (6). ), in which a second transmitter/receiver unit and at least one temperature sensor, preferably an IR sensor (4) or an IR sensor array, are arranged, a human-machine interface (3, 3a) and a control and Evaluation unit, which is communicatively connected to the hob (6), the ceiling console (2) and the human-machine interface (3, 3a), the method comprising the following steps: a) selection of a recipe by a user via the human-machine interface (3, 3a); b) specifying a recipe step for processing and preparing the food to the user via the human-machine interface (3, 3a); c) heating a cookware (7) on the hob (6); d) Starting a cooking process by the user via the human-machine interface (3, 3a) or automatically after detection of the Cookware (7) and/or the food contained therein by means of the temperature sensor through the control and evaluation unit; e) monitoring the cooking process using the temperature sensor in the ceiling console (2) and automatic control of the control elements on the hob (6) via the control and evaluation unit based on the measured values of the temperature sensor; f) transmitting information about the cooking process and/or an instruction to the user via the human-machine interface (3, 3a) if user intervention becomes necessary; g) Go to the next recipe step and repeat steps bg until all recipe steps have been carried out. Method according to claim 1, characterized in that the control and evaluation unit controls a fan arranged in the ceiling console (2) and/or a hob extractor arranged on the hob (6). Method according to one of the preceding claims, characterized in that the control and evaluation unit recognizes a gesture of the user by means of a 3D sensor, preferably a time-of-flight sensor. Method according to one of the preceding claims, characterized in that the control and evaluation unit communicates with a smart device (3a) as a human-machine interface (3, 3a). Method according to one of the preceding claims, characterized in that the communication between the ceiling console (2), the hob (6) and the human-machine interface (3, 3a) is established via Bluetooth or WLAN. Kitchen system (1) with a hob (6), on which control elements and a first transmitter/receiver unit are arranged, a ceiling console (2) arranged above the hob (6), in which a second transmitter/receiver unit and at least one temperature sensor, preferably an IR sensor (4) or an IR sensor array, a human-machine interface (3, 3a) and a control and evaluation unit, which communicates with the hob (6), the ceiling console (2 ) and the human-machine interface (3, 3a), the kitchen system being set up to carry out the method according to one of claims 1 to 5. Kitchen system (1) according to claim 6, characterized in that at least one air humidity sensor, at least one VOC sensor and/or at least one 3D sensor, preferably a time-of-flight sensor, are additionally arranged in the ceiling console (2).

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