WO2012056173A1 - Procède de commande d'un cuiseur a riz sous pression et cuiseur associé - Google Patents
Procède de commande d'un cuiseur a riz sous pression et cuiseur associé Download PDFInfo
- Publication number
- WO2012056173A1 WO2012056173A1 PCT/FR2011/052503 FR2011052503W WO2012056173A1 WO 2012056173 A1 WO2012056173 A1 WO 2012056173A1 FR 2011052503 W FR2011052503 W FR 2011052503W WO 2012056173 A1 WO2012056173 A1 WO 2012056173A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- pressure
- temperature
- depressurization
- rice cooker
- cooking
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/56—Preventing boiling over, e.g. of milk
- A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
Definitions
- the present invention relates to a method of controlling a pressurized rice cooker and a rice cooker for carrying out such a method.
- the method according to the invention is particularly suitable for cooking rice preparations and whose texture is suitable for babies and young children.
- the object of the invention is to provide a method of controlling a simple pressurized rice cooker and allowing the practical and rapid obtaining of rice preparations having a texture that is adapted to each age of babies and children. infants.
- a pressurized cooking step during which the depressurization valve is kept in the closed position and during which the heating means are controlled to maintain the tank at a temperature of between 105 ° C. and 120 ° C. for a determined duration of cooking; under pressure between 5 min and 15 min;
- a depressurization step starting at the end of the determined duration under pressure, during which the depressurization valve is activated, a cooking step at ambient pressure, starting at the end of the depressurization step, during which the depressurization valve is kept in the open position and during which the means heating are controlled to maintain the tank at a temperature of about 100 ° C for a specified period of between 10 and 50 min.
- the duration of the step of cooking under pressure is between 8 and 12 min, in particular equal to 10 min.
- the depressurization valve is intermittently opened until the pressure difference between the inside and the outside of the housing is substantially zero.
- the depressurization valve is opened intermittently for a period of between 1 and 7 min, preferably between 2 and 5 min.
- the depressurization valve is open between 3 s every 1 1 s and 8 s every 10 s.
- An element of the heating means for heating the lid is activated at the end of the cooking step.
- the element of the heating means is activated for 1 to 6 minutes, preferably for 2 to 5 minutes.
- the temperature is increased stepwise, in particular from a temperature of between 100 and 105 ° C.
- the present invention also relates to a control device for a pressure rice cooker specially adapted for implementing the method according to the invention and a pressurized rice cooker comprising such a device. control device.
- FIG. 1 is a diagrammatic sectional view of FIG. a pressurized rice cooker for implementing the method according to the invention.
- FIG. 2 represents the diagram of temperature and pressure as a function of time corresponding to a first embodiment of the control method according to the invention.
- FIG. 3 represents the diagram of temperature and pressure as a function of time corresponding to a second embodiment of the control method according to the invention.
- FIG. 4 represents the diagram of temperature and pressure as a function of time corresponding to a third embodiment of the control method according to the invention.
- FIG. 5 represents the diagram of temperature and pressure as a function of time corresponding to a fourth embodiment of the control method according to the invention.
- This embodiment of pressure rice cooker 1 comprises a main body 10 or housing comprising a housing in which is inserted an internal tank 1 1 for cooking the rice.
- the housing is equipped with a cover 12 mounted hinged on the housing 10 so that the upper part of the main body is opened or closed by the cover 12.
- a control device 13 ensuring the control operations of the rice cooker 1 team also the housing 10.
- the rice cooker 1 also comprises a first sensor 15 for detecting the temperature in the tank, in particular the temperature of the lower part of the tank 1 1.
- the first sensor 15 is for example mounted near the bottom of the tank.
- a second sensor 16 for detecting the temperature of the inner face of the cover 12 is mounted on the cover. The first and second sensors are connected to the control device 13.
- the heating means of the rice cooker 1 comprise a so-called main heating element 17 providing a heating source so as to cause the cooking operation and the operation of keeping warm in the tank 1 1 of the rice cooker, an element 18 heating the upper edge of the vessel 1 1 and a member 19 heating the inner face of the lid 12.
- the pressurized rice cooker 1 also comprises a depressurization valve 20, for example a solenoid valve, controlled by the control device 13.
- the depressurization valve 20 is mounted in a manner known per se on the lid 12.
- the rice cooker 1 may comprise a safety valve 21 protecting the cooker against an excessive rise in the pressure inside. of the housing 10.
- the housing 10 and the lid are for example plastic.
- the control device 13 is installed on the main body 10, for example on an inner side of the main body.
- the controller 13 is also connected to control buttons 22 allowing a user to program the cooker.
- control device 13 is connected to the heating means 17, 18, 19 to activate or deactivate according to events defined by a cooking program chosen by the user. Some of these events involve temperature measurements made by one and / or the other of the sensors 15, 16.
- the main heating element 17 is induction type while the element 18 heating the upper edge of the vessel 1 1 and the element 19 heating the cover 12 are of the resistive type.
- the rice cooker according to the invention comprises specific operating modes for cooking rice in these cases in a practical and rapid manner:
- cooking in the rice cooker lasts about 32 minutes against 40 min in a pan on an induction plate.
- cooking in the rice cooker lasts about 51 min against 50 min in a saucepan on an induction hob.
- cooking in the rice cooker lasts about 1 hour 5 minutes against 1 hour in a saucepan on an induction cooker.
- a fourth mode of operation for cooking suitable for children 4-6 months cooking in the rice cooker lasts about 19 minutes against 10 minutes in a saucepan on an induction cooker.
- the first three modes of operation allow the seeds to burst and release the starch into the cooking water because the babies do not have the necessary teeth to "chew the grains".
- the solenoid valve is open 3 seconds every 1 1 seconds and, for the first operating mode, open 8 seconds every 10 seconds.
- the cooking phase at 100 ° C is also done at reduced power to limit overflow.
- the consistency of the preparation is close to that of a soup. So there is a lot of water. Cooking is near 100 ° C, preferably below 100 ° C to prevent overflow. In addition, the rice is mixed before cooking so it is very easy to cook. The temperature set point is 98 ° C.
- FIG. 2 represents the temperature and pressure as a function of time during the implementation of a first embodiment of the control method according to the invention.
- This first embodiment may correspond to a first mode of operation of the cooker according to the invention.
- This first embodiment is suitable for preparing a rice dish. consisting of 120 g of white rice, 60 g of vegetables, 60 g of meat or fish and 540 g of water with the rice cooker.
- a first pressure cooking step A the depressurization valve 20 is placed in the closed position. Moreover, part of the heating means 17, 18, 19 or, preferably, all the heating means are activated so as to increase the temperature inside the tank 1 1 until a set temperature between 1 10 ° C and 120 ° C.
- the temperature is then maintained at this level for about 10 minutes.
- a control loop of the heating means 17, 18, 19 on the signal of the first sensor 15 (located in the bottom of the tank) or the second sensor 16 (located in the lid) of temperature is set implemented.
- the temperature rise phase also lasts about 10 minutes.
- the temperature is increased stepwise, in particular from a temperature between 100 and 105 ° C, to avoid the risk of foaming and overflow.
- a second depressurization step B is automatically engaged.
- the depressurization step is to drop the pressure in the housing. The temperature drops accordingly.
- This step preferably lasts about 2 minutes.
- the depressurization valve is preferably activated intermittently. The depressurization step is therefore done in fits and starts. For example, the valve is open approximately 8 s approximately every 10 s.
- the pressure is at least substantially equal to the ambient pressure and the temperature is substantially equal to 100 ° C.
- at least one heating element remains active during this depressurization step.
- a third stage of cooking at ambient pressure C is switched on automatically.
- the depressurization valve 20 is held in the open position.
- all or part heating means are activated so as to maintain the temperature inside the tank 1 1 at a set temperature of about 100 ° C. The temperature is maintained at this level for about 10 to 12 minutes. In other words, the power necessary to maintain the boiling is implemented without the need for a control loop.
- a heating element of the lid is activated to avoid any recondensation on the lid before opening the housing.
- the second embodiment described below with reference to Figure 3 may correspond to a second mode of operation of the cooker according to the invention.
- This second embodiment is suitable for the preparation of a rice dish comprising 120 g of white rice, 60 g of vegetables, 45 g of meat or fish and 600 g of water with the rice cooker.
- the second depressurization step B preferably lasts about 5 min.
- the depressurization valve is preferably activated intermittently. The depressurization step is therefore done in fits and starts. For example, the valve is open about 3 seconds approximately every 1 sec.
- a third cooking step at ambient pressure C is automatically engaged.
- the depressurization valve 20 is held in the open position.
- all or part of the heating means are activated so as to maintain the temperature inside the tank 1 1 at a set temperature of about 100 ° C. The temperature is maintained at this level for about 25 to 30 minutes.
- the third embodiment described below with reference to Figure 5 may correspond to a third mode of operation of the cooker according to the invention.
- This third embodiment is suitable for preparing a dish of rice consisting of 75 g of white rice, 60 g of vegetables, 60 g of meat or fish and 500 g of water with the rice cooker.
- the third embodiment differs from the second embodiment by the following features: in a first step of cooking under pressure, the depressurization valve is put in the closed position. Moreover, part of the heating means 17, 18, 19 or, preferably, all the heating means are activated so as to increase the temperature inside the tank 1 1 until a set temperature between 1 10 ° C and 120 ° C. The temperature is then maintained at this level for about 5 minutes.
- the third stage of cooking at ambient pressure C lasts about 45 to 50 min.
- a heating element of the lid is activated to avoid any recondensation on the lid before opening the housing.
- the fourth embodiment described below with reference to Figure 4 may correspond to a fourth mode of operation of the cooker according to the invention.
- This fourth embodiment is suitable for the preparation of a rice dish comprising 30 g of white rice, 60 g of vegetables and / or fruit and 300 g of water with the rice cooker.
- the rice is crushed before being introduced into the cooker.
- a first heating step the tank is heated.
- the depressurization valve 20 is placed in the open position.
- a part of the heating means 17, 18, 19 or, preferably all the heating means are activated so as to increase the temperature inside the vessel 1 1 until a temperature just lower setpoint at 100 ° C, for example 98 ° C.
- the temperature is maintained at the set temperature for about 6 to 7 min.
- the depressurizing valve is preferably kept open.
- a heating element of the lid is activated to avoid any recondensation on the lid before opening of the housing.
- the invention also relates to the control device 13 specially adapted to perform the method according to the invention.
- the control device according to the invention is connected to the heating means, to the sensors and to the depressurization valve and comprises a memory for storing the different program sequences corresponding to the execution of the method according to the invention.
- the invention relates to a rice cooker equipped with such a control device.
- the invention also relates to a data storage medium readable by a computer on which is recorded a computer program comprising computer program code means for implementing the steps of the control method object of the invention.
- the invention relates to a computer program comprising computer program code means adapted to perform the steps of the control method object of the invention.
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cookers (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2013123490/12A RU2013123490A (ru) | 2010-10-27 | 2011-10-26 | Способ управления работающей под давлением рисоваркой и соответствующая рисоварка |
KR1020137013259A KR101886461B1 (ko) | 2010-10-27 | 2011-10-26 | 압력 밥솥의 제어 방법 및 그와 연관된 밥솥 |
CN2011800521234A CN103188970A (zh) | 2010-10-27 | 2011-10-26 | 压力电饭锅的控制方法和相关的压力电饭锅 |
BR112013010200A BR112013010200A2 (pt) | 2010-10-27 | 2011-10-26 | processo de controle de uma panela para preparo de arroz sob pressão e panela para preparo de arroz associada |
JP2013535495A JP5868412B2 (ja) | 2010-10-27 | 2011-10-26 | 圧力炊飯器の制御方法および関連炊飯器 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1058856A FR2966712B1 (fr) | 2010-10-27 | 2010-10-27 | Procede de commande d'un cuiseur a riz sous pression et cuiseur a riz sous pression pour la mise en oeuvre d'un tel procede |
FR1058856 | 2010-10-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2012056173A1 true WO2012056173A1 (fr) | 2012-05-03 |
Family
ID=44123296
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2011/052503 WO2012056173A1 (fr) | 2010-10-27 | 2011-10-26 | Procède de commande d'un cuiseur a riz sous pression et cuiseur associé |
Country Status (7)
Country | Link |
---|---|
JP (1) | JP5868412B2 (fr) |
KR (1) | KR101886461B1 (fr) |
CN (1) | CN103188970A (fr) |
BR (1) | BR112013010200A2 (fr) |
FR (1) | FR2966712B1 (fr) |
RU (1) | RU2013123490A (fr) |
WO (1) | WO2012056173A1 (fr) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3021854A1 (fr) * | 2014-06-10 | 2015-12-11 | Seb Sa | Appareil et procede d'extraction de jus a partir d'aliments |
WO2018142087A1 (fr) | 2017-02-03 | 2018-08-09 | Seb S.A. | Cuiseur à enceinte d'analyse |
WO2018142086A1 (fr) | 2017-02-03 | 2018-08-09 | Seb S.A. | Cuiseur équipé de moyens de mesure du gonflement de l'aliment |
WO2018142088A1 (fr) | 2017-02-03 | 2018-08-09 | Seb S.A. | Procédé de cuisson avec modèle prédictif |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103654387B (zh) * | 2013-12-06 | 2015-09-16 | 四川长虹电器股份有限公司 | 一种防止溢出的电饭煲及其实现方法 |
CN108324102B (zh) * | 2017-01-18 | 2020-09-01 | 佛山市顺德区美的电热电器制造有限公司 | 电烹饪器及其防溢出控制装置和防溢出控制方法 |
EP3624654A1 (fr) | 2017-08-09 | 2020-03-25 | SharkNinja Operating LLC | Dispositif de cuisson et composants de celui-ci |
USD914436S1 (en) | 2018-06-19 | 2021-03-30 | Sharkninja Operating Llc | Air diffuser with food preparation pot |
USD883015S1 (en) | 2018-08-09 | 2020-05-05 | Sharkninja Operating Llc | Food preparation device and parts thereof |
USD883014S1 (en) | 2018-08-09 | 2020-05-05 | Sharkninja Operating Llc | Food preparation device |
USD934027S1 (en) | 2018-08-09 | 2021-10-26 | Sharkninja Operating Llc | Reversible cooking rack |
USD903413S1 (en) | 2018-08-09 | 2020-12-01 | Sharkninja Operating Llc | Cooking basket |
WO2020136065A1 (fr) * | 2018-12-28 | 2020-07-02 | Koninklijke Philips N.V. | Procédé et dispositif de traitement de farine |
US11051654B2 (en) | 2019-02-25 | 2021-07-06 | Sharkninja Operating Llc | Cooking device and components thereof |
US11751710B2 (en) | 2019-02-25 | 2023-09-12 | Sharkninja Operating Llc | Guard for cooking system |
USD982375S1 (en) | 2019-06-06 | 2023-04-04 | Sharkninja Operating Llc | Food preparation device |
USD918654S1 (en) | 2019-06-06 | 2021-05-11 | Sharkninja Operating Llc | Grill plate |
US11647861B2 (en) | 2020-03-30 | 2023-05-16 | Sharkninja Operating Llc | Cooking device and components thereof |
CN115553632A (zh) * | 2022-09-07 | 2023-01-03 | 珠海格力电器股份有限公司 | 一种压力锅煮饭控制方法、装置及压力锅 |
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JP2004049337A (ja) * | 2002-07-17 | 2004-02-19 | Toshiba Home Technology Corp | 炊飯器 |
JP2004275570A (ja) * | 2003-03-18 | 2004-10-07 | Tiger Vacuum Bottle Co Ltd | 電気圧力鍋 |
JP2006288742A (ja) * | 2005-04-11 | 2006-10-26 | Tiger Vacuum Bottle Co Ltd | 電気炊飯器 |
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JP2643827B2 (ja) * | 1994-04-01 | 1997-08-20 | タイガー魔法瓶株式会社 | 電気炊飯器 |
JPH08135975A (ja) * | 1994-11-09 | 1996-05-31 | Paloma Ind Ltd | 加熱調理器 |
JP3420974B2 (ja) * | 1999-09-06 | 2003-06-30 | 象印マホービン株式会社 | 圧力調理器 |
JP2001292895A (ja) * | 2000-04-12 | 2001-10-23 | Toshiba Home Technology Corp | 炊飯器 |
JP4294652B2 (ja) * | 2006-02-22 | 2009-07-15 | パナソニック株式会社 | ジャー炊飯器 |
CA2713015A1 (fr) * | 2008-02-07 | 2009-08-13 | Sanyo Electric Co., Ltd. | Cuiseur electrique pour riz et procede de cuisson du riz |
JP2009254451A (ja) * | 2008-04-14 | 2009-11-05 | Sanyo Electric Co Ltd | 炊飯量の判定方法及び電気炊飯器 |
-
2010
- 2010-10-27 FR FR1058856A patent/FR2966712B1/fr not_active Expired - Fee Related
-
2011
- 2011-10-26 KR KR1020137013259A patent/KR101886461B1/ko active IP Right Grant
- 2011-10-26 RU RU2013123490/12A patent/RU2013123490A/ru not_active Application Discontinuation
- 2011-10-26 BR BR112013010200A patent/BR112013010200A2/pt not_active Application Discontinuation
- 2011-10-26 JP JP2013535495A patent/JP5868412B2/ja not_active Expired - Fee Related
- 2011-10-26 CN CN2011800521234A patent/CN103188970A/zh active Pending
- 2011-10-26 WO PCT/FR2011/052503 patent/WO2012056173A1/fr active Application Filing
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JP2004049337A (ja) * | 2002-07-17 | 2004-02-19 | Toshiba Home Technology Corp | 炊飯器 |
JP2004275570A (ja) * | 2003-03-18 | 2004-10-07 | Tiger Vacuum Bottle Co Ltd | 電気圧力鍋 |
JP2006288742A (ja) * | 2005-04-11 | 2006-10-26 | Tiger Vacuum Bottle Co Ltd | 電気炊飯器 |
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Title |
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MISS VICKIE'S: "Pressure Cooker Rice Cooking Timing Charts", 26 February 2009 (2009-02-26), XP002644482, Retrieved from the Internet <URL:http://web.archive.org/web/20090226105913/http://missvickie.com/howto/grains/rice-cooking.htm> [retrieved on 20110623] * |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3021854A1 (fr) * | 2014-06-10 | 2015-12-11 | Seb Sa | Appareil et procede d'extraction de jus a partir d'aliments |
CN105147044A (zh) * | 2014-06-10 | 2015-12-16 | Seb公司 | 使用食物榨汁的设备和方法 |
WO2015189498A1 (fr) * | 2014-06-10 | 2015-12-17 | Seb S.A. | Appareil et procede d'extraction de jus a partir d'aliments |
WO2018142087A1 (fr) | 2017-02-03 | 2018-08-09 | Seb S.A. | Cuiseur à enceinte d'analyse |
WO2018142086A1 (fr) | 2017-02-03 | 2018-08-09 | Seb S.A. | Cuiseur équipé de moyens de mesure du gonflement de l'aliment |
WO2018142088A1 (fr) | 2017-02-03 | 2018-08-09 | Seb S.A. | Procédé de cuisson avec modèle prédictif |
FR3062561A1 (fr) * | 2017-02-03 | 2018-08-10 | Seb S.A. | Cuiseur equipe de moyens de mesure du gonflement de l'aliment. |
FR3062559A1 (fr) * | 2017-02-03 | 2018-08-10 | Seb S.A. | Procede de cuisson avec modele predictif |
FR3062560A1 (fr) * | 2017-02-03 | 2018-08-10 | Seb S.A. | Cuiseur a enceinte d'analyse. |
EP3912520A1 (fr) | 2017-02-03 | 2021-11-24 | Seb S.A. | Procédé de cuisson avec modèle prédictif |
Also Published As
Publication number | Publication date |
---|---|
RU2013123490A (ru) | 2014-12-10 |
BR112013010200A2 (pt) | 2016-09-13 |
KR20130129378A (ko) | 2013-11-28 |
CN103188970A (zh) | 2013-07-03 |
FR2966712A1 (fr) | 2012-05-04 |
FR2966712B1 (fr) | 2012-12-14 |
JP2013540547A (ja) | 2013-11-07 |
KR101886461B1 (ko) | 2018-08-07 |
JP5868412B2 (ja) | 2016-02-24 |
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