US20080264269A1 - Cooking Appliance Comprising at Least One Gas Sensor Array, Sampling System for Such a Cooking Appliance, Method for Cooking Using Said Cooking Appliance and Method for Cleaning Said Cooking Appliance - Google Patents

Cooking Appliance Comprising at Least One Gas Sensor Array, Sampling System for Such a Cooking Appliance, Method for Cooking Using Said Cooking Appliance and Method for Cleaning Said Cooking Appliance Download PDF

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Publication number
US20080264269A1
US20080264269A1 US11/722,976 US72297605A US2008264269A1 US 20080264269 A1 US20080264269 A1 US 20080264269A1 US 72297605 A US72297605 A US 72297605A US 2008264269 A1 US2008264269 A1 US 2008264269A1
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United States
Prior art keywords
cooking
gas sensor
cooking appliance
sensor array
atmosphere
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Abandoned
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US11/722,976
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English (en)
Inventor
Roland Sterzel
Michael Greiner
Andrea Jurgens
Judith Imgram
Jurgen Klasmeier
Katrin Lauterbach
Kathrin Hildenbrand
Bruno Maas
Erwin Schuller
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Rational AG
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Rational AG
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Assigned to RATIONAL AG reassignment RATIONAL AG ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: STERZEL, ROLAND, HILDENBRAND, KATHRIN, KLASMEIER, JURGEN, SCHULLER, ERWIN, GREINER, MICHAEL, IMGRAM, JUDITH, JURGENS, ANDREA, LAUTERBACH, KATRIN, MAAS, BRUNO
Publication of US20080264269A1 publication Critical patent/US20080264269A1/en
Abandoned legal-status Critical Current

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/008—Ranges
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/12—Arrangement or mounting of control or safety devices
    • F24C3/124—Control panels
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
    • G01N27/26—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electrochemical variables; by using electrolysis or electrophoresis
    • G01N27/416—Systems
    • G01N27/417—Systems using cells, i.e. more than one cell and probes with solid electrolytes
    • G01N27/4175—Calibrating or checking the analyser
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/0004—Gaseous mixtures, e.g. polluted air
    • G01N33/0009—General constructional details of gas analysers, e.g. portable test equipment
    • G01N33/0027—General constructional details of gas analysers, e.g. portable test equipment concerning the detector
    • G01N33/0031—General constructional details of gas analysers, e.g. portable test equipment concerning the detector comprising two or more sensors, e.g. a sensor array

Definitions

  • the present invention concerns a cooking appliance with at least one gas sensor array and a sampling system for a cooking appliance with at least one gas sensor array. Furthermore, the invention concerns a method for cooking with the cooking appliance according to the invention, as well as a method for cleaning the same.
  • the ability to track the cooking process of cooking products exactly, for example in order to determine the desired final cooking state and to remove the cooking product from the cooking appliance in time, is of great importance especially for large kitchens and canteen operations. Namely, if the desired final cooking state is not realized, frequently the cooking product has defective taste, for example a degree of browning that is too strong, and in the extreme case it has to be discarded completely. In the case of large cooking product loads, as is customary in large kitchens, the economic damage is not insignificant. A frequent cause is that the cooking processes cannot be standardized completely, which again can be attributed to the non-uniform size of cooking products, different initial cooking states and the rarely completely uniform total amount of cooking products to be cooked.
  • cooking process sensors are used increasingly, for example, in the form of core temperature sensors.
  • Such cooking process sensors are described, for example, in DE 202 04 393 U1, DE 299 23 215 U1 or DE 199 45 021.
  • predetermined guide values one can determine when a cooking product has reached the desired predetermined target cooking temperature in its core during a cooking process.
  • the core temperature sensor is inserted mechanically into the cooking product in such a way that it actually reaches to the center of same.
  • the cooking product is partially destroyed by the insertion process.
  • the insertion point can be recognized on the surface of the cooking product. Since the core temperature sensor is often located in the inner cooking compartment during the entire cooking process, sometimes injury to the operating personnel occurs due to inattention. Also, the insertion of the cooking process sensor during the cooking process is not always optimal, so that, for example, the cooking process sensor is inserted at a distance from the actual center of the cooking product. Furthermore, it may occur that the core temperature sensor cannot be placed at all into the cooking product because of its small cross-section. Also, the core temperature is not necessarily representative of the state of cooking, that is, a correlation between the core temperature and the state of cooking is possible only with accurate knowledge of the cooking product.
  • the prior determination of guide components is eliminated. Rather, the patterns detected with this gas sensor are simply compared to one another.
  • the above KAMINA sensor array Located above a frying pan that is filled with steaks, the above KAMINA sensor array, after an initial learning phase, should be able to determine the various states of frying from ““raw” through medium” and “well done” to “overdone.” The heating of the frying pan should shut off automatically exactly at the desired moment with the aid of the said sensor array.
  • the gas sensors that are used in cooking appliances in U.S. Pat. No. 6,784,404 and US 2004/0144768 A1 are used exclusively for the determination of the carbon monoxide content, with the purpose of being able to establish the duration of the cleaning cycle of a self-cleaning cooking appliance by determination of the degree of contamination of the cooking compartment.
  • a multifunctional sensor is known from U.S. Pat. No. 4,378,691 which comprises a single sensor element which is heated by a heating element.
  • This sensor element can be used to control a cooking appliance as a function of the moisture content in a cooking compartment.
  • a vapor ventilation hood of an electric oven with a waste air tube which has a number of sensors that are designed for the evaluation of gaseous media or substances in the gaseous media. Based on the data detected and evaluated through the sensor, a fan in the exhaust tube of the electric oven can, for example, be controlled. Similarly, according to DE 103 07 247 A1, based on the measured data, the power of the electric oven can be controlled.
  • U.S. Pat. No. 6,170,318 B1 discloses a generic cooking appliance as well as generic sampling system using a gas sensor array with a number of gas sensors, which is supposed to be able to detect various substances after a learning phase.
  • a gas sensor array can be used in a microwave appliance or a roasting appliance in order to control the corresponding cooking appliance based on the measured data or to determine if a cooking product is still fresh.
  • the task of the present invention is to further develop the generic cooking appliance or the generic sampling system in such a way that the disadvantages of the state of the art are overcome.
  • a contactless control of a state of cooking should be permitted independently of external disturbing influences, above all also for larger cooking product loads in the internal chamber of a cooking appliance and greater process reliability should be provided.
  • all cooking appliances that have an inner cooking compartment and an installation compartment come into consideration as starting point for the cooking appliances according to the invention.
  • those cooking appliances that are further equipped with at least one aeration system that is, so-called hot air convection steamers.
  • Suitable hot air convection steamers which form the starting basis of the cooking appliances according to the invention, are described, for example, in DE 196 515 14 A1.
  • the fan wheels used in conventional hot air convection steamers operating at high velocities sometimes produce very high air velocities in the inner cooking compartment, as a result of which sometimes fat and other liquid droplets are swirled in the inner cooking compartment.
  • a memory and evaluation unit as well as a control system of a cooking appliance according to the invention can be present in a single processor.
  • the control system for example, the heating of the cooking compartment, the speed of the fan, the steam generator, the aeration, for example with fresh air, the misting nozzle and/or the cleaning nozzle can be controlled.
  • a cooking appliance according to the invention comprising at least one gas sensor array, permits the monitoring of the gas atmosphere in and at the cooking appliance and thus can orient itself both with respect to guide structures, the signal of which was previously determined and entered into the memory unit of the cooking appliance, as well as preferably with regard to the entirety of the detected signal.
  • the desired information is determined without the use of a guide structure, based on the change of the complex signal pattern over time during the cooking process, for example, in order to be able to draw conclusions about the state of cooking. That is, a number of signals originating from volatile, especially oxidizable and/or reducible substances, are regularly recorded with the gas sensor arrays. Signals of certain individual compounds cannot be extracted from these total spectra.
  • the gas sensor array has several fields made of a semiconducting metal oxide film, each of which are connected to two electrodes, whereby the fields form an essentially continuous flat surface, the electrodes have a band-shaped form and the continuous surface is divided into fields in such a way that each field in the continuous surface is delineated by two electrodes in each case.
  • suitable gas sensor arrays may comprise an arrangement of several, for example eight, individual sensors, which are arranged pairwise on a silicon chip.
  • Each of these individual sensors consists of one or several of the semiconducting oxides SnO 2 , ZnO, TiO 2 , WO 3 and is applied as a thin film on the chip, which is covered at least partially with palladium or platinum as catalyst. All the individual sensors used differ in their composition or in their structure.
  • the conductivity of the semiconducting oxides changes as a function of their composition and of the catalytic palladium coating that is optionally applied on them; therefore, each individual sensor in contact with a gas to be measured provides a different signal, which is proportional to the change of the conductivity.
  • Such a gas sensor array is described, for example, in X. Wang et al., Sensors and Actuators B 13-14 (1993) 458-461.
  • gas sensor arrays in which different fields, comprising semiconducting metal oxide thin films, each of which is connected to two electrodes, will show different changes in conductivity upon contact with reducing or oxidizing gases as a function of the temperature, composition, dosage and/or coating.
  • the sensitive layer of a preferred gas sensor array is composed especially of a single continuous layer of one or several semiconducting oxides, for example tin dioxide, whereby this continuous layer is subdivided into individual fields by band-shaped electrodes.
  • the electrodes can be applied directly to or below the surface of the continuous layer.
  • the continuous surface is divided into the above fields especially in such a way that each field in the continuous surface is delineated preferably by two electrodes.
  • the gas sensor array is provided with a coating, the permeability of which for reducing or oxidizing gases changes continuously between the two outer electrodes.
  • the individual fields of the sensor array differ from one another in their structure or in their composition. Each field then will provide a different change in conductivity in comparison to the other fields, when the sensor is brought into contact with a single gas.
  • a different composition of the fields can be achieved, for example, by evaporation of noble metals, that is, a doping of the metal oxide film over time periods of different lengths.
  • a continuous change of the composition along the continuous surface of the gas sensor array can be achieved with the aid of chemical vapor deposition.
  • the temperature of each field of the gas sensor array should be determined, for example, using a thermocouple, and each field then can be heated in a designed manner, for example with the aid of a heating wire.
  • the cooking appliances according to the invention are also characterized by at least one second feed for the atmosphere from the installation compartment to at least one first, second, third and/or fourth gas sensor array, at least one third feed for the atmosphere from the aeration system to at least one first, second, third and/or fourth gas sensor array and/or at least one fourth feed for the atmosphere surrounding the cooking appliance to at least one first, second, third and/or fourth gas sensor array.
  • suitable cooking appliances are equipped with at least one first discharge from the first, second, third and/or fourth gas sensor array.
  • Suitable filters are, for example, plastic membranes, for example made of Teflon, ceramic filters, for example a porous aluminum oxide ceramic, or metallic filters, for example a porous metal foam. Sintered metal filters are especially suitable.
  • the cooking appliances according to the invention are characterized by at least one valve that can be controlled with the control unit, at the inlet and/or in the area of the second, third and/or fourth feed and/or the discharge.
  • the feeds to the gas sensor arrays are preferably designed to be very short in order not to unnecessarily delay or spread the detected signal.
  • Suitable cooking appliances comprise in another embodiment in addition at least one pump unit in working connection with a first, second third and/or fourth line for the transportation of the atmosphere to be analyzed to the gas sensor array(s).
  • the atmosphere from the cooking compartment or the installation compartment or even outside air can be introduced to the gas sensor array through a filter that does not change the characteristic composition of the sample volume.
  • the filter may retain for example solid particles as well as fat and liquid droplets.
  • At least two feeds are connected directly or indirectly to the gas sensor array.
  • At least one sensor array is integrated in the inner wall of the inner cooking compartment or the installation compartment.
  • the gas sensor array may also be present on the outer wall of the cooking appliance or can be integrated into this wall.
  • the gas sensor arrays arranged in the inner wall or outer wall of the cooking appliance can also have feeds for the purpose of introduction of the atmosphere to be analyzed. This is especially advantageous when the gas sensor array does not lie on the wall surface but is integrated into it. These feeds can also be used to introduce suitable filters in front of the gas sensor array.
  • At least two inner walls of the inner cooking compartment are equipped with a gas sensor array. In this way, the cooking progress can be detected depending on the location.
  • a sampling system for a cooking appliance comprising at least one first gas sensor array for detection of the atmosphere from a cooking compartment of the cooking appliance, a second gas sensor array for the detection of the atmosphere from an installation compartment of the cooking appliance, a third gas sensor array for the detection of the atmosphere from an aeration system of the cooking appliance and/or a fourth gas sensor array for the detection of the atmosphere surrounding the cooking appliance and at least one feed for the atmosphere from the cooking compartment to the first, second, third and/or fourth gas sensor array, at least one second feed for the atmosphere from the installation compartment to the first, second, third and/or fourth gas sensor array, at least one third feed for the atmosphere from the aeration system to the first, second, third and/or fourth gas sensor array, and/or at least one fourth feed for the atmosphere surrounding the cooking appliance to the first, second, third and/or fourth gas sensor array, whereby at least one valve is arranged at the inlet and/or in the area of the first, second, third and/or fourth feed.
  • At least one discharge from the first, second, third and/or fourth gas sensor array can be provided, whereby preferably at least one valve is arranged at the inlet and/or in the area of the discharge.
  • At least one filter be arranged in front of at least one gas sensor array, especially in front of its measuring surface and/or in or on the inlet of the first, second, third and/or fourth feed.
  • At least one valve is controllable.
  • At least one pump unit be arranged in combination with the first, second, third and/or fourth feed for the transportation of the atmosphere to be analyzed to the gas sensor arrays.
  • Preferred sampling systems are characterized by the fact that the gas sensor array comprises several fields consisting of semiconducting metal oxide film, each of which is connected to two electrodes, whereby the fields form an essentially continuous surface, the electrodes have a band-like shape and the continuous surface is divided into fields in such a way that each field is delineated in the continuous area by two electrodes.
  • each gas sensor array exhibit different conductivity changes as a function of temperature, composition, doping and/or coating when they come into contact with reducing or oxidizing gases.
  • each sensor, sensor segment and/or field of the gas sensor a ray be adjustable, preferably that a specific temperature or a specific temperature profile can be applied to the gas sensor array.
  • each sensor, each sensor segment and/or each field be in working connection with a preferably controllable thermocouple and/or heating element.
  • a method for the cooking of cooking product with a cooking appliance according to the invention in which at least the cooking compartment atmosphere is introduced to a sensor, sensor segment or field of at least one gas sensor array and is detected at intervals or continuously during the cooking, the analysis result is compared in the evaluation unit with a standard stored in memory unit and the cooking process is conducted as a function of the analysis result.
  • the temperature of the sensor, sensor segment or field and/or of the standard used for comparison is/are varied, especially before or during the cooking process.
  • standards be stored in a learning phase in the form of profiles or patterns of detected signals of each gas sensor array, especially as a function of the type of cooking product, amount of cooking product, cooking product quality and/or the desired degree of cooking, preferably for different temperatures of each sensor, sensor segment and/or field.
  • the nature and/or initial state of the cooking product be determined, especially during a first heating phase, through the use of the gas sensor array(s).
  • the determined nature and/or the determined initial state can be taken into consideration during the control of the cooking process.
  • a cooking program is assigned to each standard in a learning phase.
  • the signals of the gas sensor a ray are stored and a cooking program is assigned to each signal pattern of the gas sensor array, which forms a standard.
  • information from a control panel of it and from the gas sensor array are used to classify chemical processes which occur in the cooking compartment by comparison with the said standards.
  • a suitable experimentally determined temperature profile which optimizes the sensitivity of the gas sensor array and makes the selection of an optimum cooking program possible.
  • the temperature profile of the gas sensor array can be adjusted at any time, also many times during a cooking process, namely when a classification is to be adapted.
  • the temperature profile is selected automatically from a multiple number of stored temperature profiles with which the H 2 O content of the cooking atmosphere can be determined as accurately as possible, while larger hydrocarbons, which are themselves caused by the cooking of the cooking product, should contribute as little as possible to the signal.
  • the control device of the cooking appliance according to the invention will select automatically a temperature that has proven itself in its sensitivity for roast beef.
  • larger hydrocarbons that occur during cooking contribute especially strongly to the formation of the signal pattern.
  • a further aspect provides a cleaning method of a cooking appliance according to the invention according to which, after the end of a cooking process, the degree of contamination of the cooking compartment is determined through the gas sensor array(s), and through the evaluation in it a cleaning program is selected that corresponds to the degree of contamination and then this cleaning program is run by the control unit.
  • the degree of contamination is determined by a comparison with standards, preferably in the form of profiles or patterns of the signals of each gas sensor array, these profiles having been stored specifically in a learning phase.
  • sampling systems or methods according to the invention it is possible to detect odors at various locations in or by the cooking appliance. This can be done either with the aid of several gas sensors, optionally equipped with their own feeds for sampling, which are attached at the measuring locations or with the aid of a number of feeds, which together serve a central gas sensor array.
  • an optimum cooking result is also obtained when the atmosphere in the inner cooking compartment is disturbed or altered during the cooking process, for example, by frequent opening and closing of the door of the cooking compartment.
  • an error message can be produced for the operating personnel.
  • its initial state for example frozen, marinated, etc.
  • it is of advantage that through the detected odor pattern during the initial heating of the cooking product, its initial state, for example frozen, marinated, etc., can be determined. If it is determined with the aid of the time development of the detected total pattern, that, for example, we are dealing with a frozen product, first a thawing or heating phase can be initiated by the control. If marinated product is detected, one can ensure that this is not overheated. Also, in this early stage of the cooking process, it can also be determined if the food to be cooked is possibly already spoiled and/or if poorly aged meat should possibly be exposed to a holding phase in order to obtain the desired cooking result nevertheless.
  • the initial state of the cooking product for example of the meat, no longer has to be determined by the user visually or haptically but can be determined with the aid of the cooking appliance according to the invention.
  • the speed with which the known or stored signal courses change also depends on the amount of the cooking products introduced into the inner cooking compartment, already in the initial phase of the cooking product a so-called load recognition can be performed with the cooking appliances according to the invention. Then the cooking program can be adjusted individually to the determined load.
  • the determination of odorant compounds can also be used in order to detect the surface state as well as the cooking of the particular cooking product. For example, if a cooking product is already sufficiently browned, but cooking is not yet complete, the cooking compartment temperature must be reduced correspondingly so that the browning will not become too strong. From the detectable rate of the surface reaction and the rate of cooking, furthermore, one can also determine the size of the cooking product. Furthermore, it is of advantage that processes, such as flavoring, moistening or basting of the cooking products no longer have to occur as a function of time but as a function of the actual cooking state, always at the correct point in time. This process can of course also be automated with the aid of the cooking appliances according to the invention.
  • the operating personnel using the cooking appliances according to the invention are easily informed as to whether the cooking products being cooked uniformly or if there are areas with more highly cooked or less highly cooked cooking product.
  • the cooking products that have been cooked less can be provided with energy in a hot air convection steamer in a targeted manner.
  • the degree of contamination of the cooking compartment can be determined. For example, a simple comparison of stored initial state and end state can be used for this.
  • a cleaning program can be proposed or carried out by the cooking appliance automatically, adjusted to this degree of contamination. For example, if a high fat content is detected, automatically a corresponding amount of emulsifier can be proposed or used.
  • a cleaning agent containing enzymes can be proposed.
  • the cooking appliance according to the invention erroneous operations as well as disturbances, for example smoldering odors, overheating or leakage of the cooking system into the installation compartment as well as the cooking compartment can be immediately detected. It has been found to be especially advantageous that the initial state of cooking and the final state of cooking can generally be determined and compared to one another, which gives an indication whether or not all desired hygienic prerequisites have been observed.
  • the quality of the water can also be determined directly.
  • Reliable data recording is provided especially through the combined use of at least one pump, at least one filter and at least one valve.
  • FIG. 1 is a schematic cross-sectional representation of a cooking appliance according to the invention
  • FIG. 2 is a schematic cross-section of an alternative embodiment of a cooking appliance according to the invention.
  • FIG. 3 is a representation of a gas sensor array in combination with essential components of a cooking appliance according to the invention.
  • FIG. 1 is a cooking appliance according to the invention in the form of a hot air convection steamer 100 , comprising a cooking compartment 1 with a cooking compartment door 8 and a drain 10 , an aeration system 7 as well as an installation compartment 9 .
  • a gas sensor array 2 is located in the installation compartment 9 .
  • a gas sample to be analyzed from the cooking compartment 1 , aeration system 7 , installation compartment 9 or at the atmosphere 11 outside the cooking appliance 100 can be introduced to the gas sensor array 2 through lines 20 , 22 , 24 and 26 , separately or simultaneously.
  • the sampling can be completed easily with the aid of controllable valves 4 as well as a pump 3 , which is connected after the gas sensor array 2 .
  • each sampling system can be equipped with its own gas sensor array 2 .
  • the atmosphere can be introduced to the particular gas sensor array 2 from the cooking compartment 1 through feed 20 , from the aeration system 7 through feed 22 , from the installation compartment 9 through line 24 and atmosphere 11 from outside the cooking compartment 100 through line 26 .
  • the variation shown in FIG. 2 is also operated with filters 5 and 6 , in the area of the inlets to feeds 20 , 22 , 24 and 26 . With the aid of separately controllable pumps 3 , the introduction of the sample can be controlled for each gas sensor array 2 .
  • gas samples can be taken simply at different locations in or on the cooking appliance 100 , and can be introduced either to a central gas sensor array 2 or separately to several ones of these. Since the samples can be introduced from the internal compartment as well as the outside of the cooking equipment 100 to the gas sensor array(s) 2 and measured, perturbations by environmental influences in the determination of the optimum cooking process can, for example, be avoided.
  • a gas sensor array 2 can have a number of fields each of which serves to detect a gas whereby the sensitivity to a specific gas can be adjusted through a temperature profile which is applied specially in each case.
  • the temperature profile can in this way be selected or adjusted depending on the type of cooking product, such as beef, pork, fish or poultry, according to a degree of cooking, determined by the core temperature and/or the browning, or similar, for example through a control panel 101 of the cooking appliance 100 , and namely preferably with the connection of a control or regulation device 102 of the cooking appliance 100 in between.
  • An adjustment control of the temperature profile 200 is then also possible depending on the output data of the gas sensor array 2 itself.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
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  • Sampling And Sample Adjustment (AREA)
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US11/722,976 2004-12-27 2005-12-22 Cooking Appliance Comprising at Least One Gas Sensor Array, Sampling System for Such a Cooking Appliance, Method for Cooking Using Said Cooking Appliance and Method for Cleaning Said Cooking Appliance Abandoned US20080264269A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102004062737A DE102004062737A1 (de) 2004-12-27 2004-12-27 Gargerät, enthaltend mindestens ein Gassensorarray, sowie ein Verfahren zum Garen mit diesem Gargerät, ein Verfahren zum Reinigen dieses Gargeräts und ein Probenentnahmesystem
DE102004062737.1 2004-12-27
PCT/DE2005/002311 WO2006069563A1 (de) 2004-12-27 2005-12-22 Gargerät mit mindestens einem gassensorarray, probennahmesystem für solch ein gargerät, verfahren zum garen mit solch einem gargerät und verfahren zum reinigen solch eines gargeräts

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US20080264269A1 true US20080264269A1 (en) 2008-10-30

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US (1) US20080264269A1 (ru)
EP (1) EP1831608B1 (ru)
JP (1) JP4763720B2 (ru)
KR (1) KR20070091305A (ru)
CN (1) CN101111718A (ru)
BR (1) BRPI0519556B1 (ru)
DE (1) DE102004062737A1 (ru)
RU (1) RU2374562C2 (ru)
WO (1) WO2006069563A1 (ru)

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US20110186030A1 (en) * 2007-03-29 2011-08-04 Electrolux Home Products Corporation N.V. Cooking oven and method for operating the same
US7994962B1 (en) 2007-07-17 2011-08-09 Drosera Ltd. Apparatus and method for concentrating electromagnetic energy on a remotely-located object
US8207479B2 (en) 2006-02-21 2012-06-26 Goji Limited Electromagnetic heating according to an efficiency of energy transfer
US8389916B2 (en) 2007-05-21 2013-03-05 Goji Limited Electromagnetic heating
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DE102004062737A1 (de) 2006-07-13
EP1831608B1 (de) 2011-12-14
WO2006069563A8 (de) 2007-08-30
CN101111718A (zh) 2008-01-23
KR20070091305A (ko) 2007-09-10
WO2006069563A1 (de) 2006-07-06
JP4763720B2 (ja) 2011-08-31
BRPI0519556A2 (pt) 2009-01-27
EP1831608A1 (de) 2007-09-12
JP2008525755A (ja) 2008-07-17
BRPI0519556B1 (pt) 2018-02-06
RU2007128735A (ru) 2009-02-10

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