WO2020259984A1

WO2020259984A1 - Method and system for controlling an oven, and oven for heating food items

Info

Publication number: WO2020259984A1
Application number: PCT/EP2020/065666
Authority: WO
Inventors: Thorben SCHIFFLER
Original assignee: Electrolux Appliances AB
Current assignee: Electrolux Appliances AB
Priority date: 2019-06-25
Filing date: 2020-06-05
Publication date: 2020-12-30
Anticipated expiration: 2021-12-25
Also published as: AU2020305380A1; EP3758439A1; EP3758439B1; AU2020305380B2; US20220357043A1

Abstract

The present invention relates to a computer-implemented method of controlling an oven comprising a heating chamber that spans a 3D-volume for accommodating therein one or more food items to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system, the heating system comprising multiple heating elements arranged and configured to feed, via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orientation and location of the emission area relative to a 3D-volume reference, the method comprising calculating an operating parameter settings for operating the oven according to a locally-based heating scheme based on a 3D coordinate location of a food item located in the heating chamber.

Description

METHOD AND SYSTEM FOR CONTROLLING AN OVEN, AND OVEN FOR HEATING FOOD ITEMS

The present invention relates to methods and systems for con trolling (a household appliance, such as) an oven, e.g. a baking oven, and oven, in particular baking oven for heating, in par ticular baking, food items.

Ovens for heating food items may be used for different purposes such as baking, roasting, broiling, thawing, defrosting and the like. Further, such ovens may be used for many different kinds of food.

Different uses and kinds of food respectively require different and specific modes of operation, in particular with regard to applying heat to food items placed in a heating chamber of an oven. Regarding such different and specific modes of operation, there seems to exist room for improvements with regard to apply ing heat to food items placed in the heating chamber.

In view of the above, it is an object of the present invention to provide improvements with regard to applying heat to food items placed in a heating chamber of an oven.

This object is, in particular, accomplished by the present in vention by the embodiments of the present invention as set forth in the independent claims. Further embodiments of the invention accomplishing the underlying object are set forth in the depend ent claims and the following description. In an embodiment, a computer-implemented method of controlling an oven, such as a baking oven which shall be understood as an oven specifically adapted to apply a heat treatment to food items, wherein the heat treatment may be selected from the fol lowing non-exhaustive list: baking, roasting, broiling, brown ing, defrosting, thawing.

A respective oven comprises a heating chamber that spans a three-dimensional (3D) volume, i.e. a volume that, in the spa tial domain, can be defined in a 3D space by means of a 3D coor dinate system. Such a 3D coordinate system can be used and is suitable for defining or describing each point or voxel of the interior of the heating chamber, in particular of the 3D volume, in a corresponding 3D coordinate system by 3D coordinates (e.g. X, Y, and Z Cartesian coordinates, or others) representing 3D coordinate positions (e.g. C,U,Z) of such points or voxels, for example .

The 3D volume, i.e. the heating chamber, is provided for accom modating therein one or more food items to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system. Generally, the heating system may be part of the oven, i.e. an integrated component. However, external heating systems may be envisaged.

In the context of the present invention, a food item may be con sidered as one of a single food object or a group of food ob jects, for example of same or different kind or type. A food ob ject may have a composition involving solid and liquid food com ponents, kinds or types and any mixtures thereof. The heating system of the oven comprises multiple heating ele ments, i.e. at least a first and a second heating element. The heating elements are arranged and configured to feed (in partic ular: to radiate or to apply), via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume.

The laser radiation may for example be based on laser radiation of a CCh-laser and/or laser radiation in the terahertz range. Heated air may for example be generated by one or more heated air generators with emission areas implemented as air outlet ports. Heated air may also be generated by gas burners or simi lar devices. Radiant heat may for example be generated by solid state heating devices, infra-red (IR) heating devices, focused IR heating devices, and the like.

The at least two heating elements, differ from each other in at least one of orientation and location of the emission area rela tive to a 3D-volume, e.g. a 3D-volume reference. For example, the heating elements may differ from each other in the radiant or beam direction, in particular in the exit surface normal of the heating area. Further, the heating elements may differ from each other in the particular location of the emission areas, e.g. top, bottom, side, front, rear and back, relative to the heating chamber.

The method according to an embodiment of the invention comprises a step of receiving, at a processing unit, from one or more sen sor units one or more sensor signal packages (in particular: ma- chine readable and processable information items), each sensor signal package comprising sensor data associated with (in par- ticular: representative of or including) a 3D coordinate loca tion information (e.g. machine readable and processable 3D coor dinate location) of at least one food item placed (in particu lar: located) within the 3D-volume.

The 3D coordinate location information shall be considered as being related to real 3D coordinates requiring three coordinate variables describing a location in 3D space. Albeit an image may be considered as two-dimensional, images may be associated with 3D information for example in view of grid-based 3D data model ling and extraction and/or by including information on a refer ence item or point indicating, for example, location and/or ori entation in the 3D space. The same applies for other sensor sig nal packages, wherein associations with a 3D coordinate location may also be established by combining sensor data from same or different sensors having, for example, different sensing direc tions and/or angles. For example, 3D coordinate location infor mation may be extracted from two images captured from different viewing angles in combination with a reference point comprised in at least one of the images.

The sensor data may for example comprise sensor data selected from the group comprising but not limited to: image data (visi ble light, IR light) , proximity sensor data, inductive sensor data, light barrier data, reflection light barrier data, and ca pacitive sensor data. Suitable one or more sensor units may com prise corresponding sensors selected from, but not limited to one or more cameras, proximity sensors, capacitive sensors; in ductive sensors, optical sensors, light barriers, reflection light barriers. Regarding such sensors, sensor data generated by a corresponding sensor are in particular considered as machine- readable data suitable for data processing. In particular, with regard to image data, the technical information of such sensor data is considered relevant rather than aesthetic or cognitive information content comprised by an image captured by a camera. The method according to the embodiment comprises the further step, by the processing unit, calculating from the 3D coordinate location information (in particular: 3D location information of the at least one food item placed/located within the 3D volume of the heating chamber) a 3D coordinate location of the food item. Such 3D coordinate location information may include ma chine readable information indicating to a computing system 3D coordinates of at least one food item in a 3D space describing the 3D volume of the heating chamber. The method according to the embodiment comprises the further step, by the processing unit, determining (in particular: calcu late, derive), based at least on part on (including, but not limited to based exclusively on) the 3D coordinate location in formation, at least one set of operating parameter settings, for example an initial operating parameter settings or an updated operating parameter settings in case of applying the method it eratively, for operating (in particular controlling) at least one of the multiple heating elements in accordance with a lo cally-based heating scheme. An operating parameter settings shall in particular mean a set of one or more operational ma chine-readable parameters, in particular instructions, usable by a controller for controlling a heating element in accordance with the parameters. In the locally-based heating scheme, the at least one heating element is controlled in dependence of the calculated 3D coordi nate location. A locally-based heating scheme in particular shall be understood as an operational mode in which the 3D coor dinate location is used as one control parameter for controlling the heating system of the oven to specifically heat the object associated with the 3D coordinate location. For example, if the 3D coordinate location indicates that a food item, such as a single food object of a group of food objects of same or differ ent kind or type, is arranged in an upper, rear and off-center position, one or more heating elements suitable for heating an area associated with, in particular surrounding, the 3D coordi- nate location can be activated such the food item is specifi cally heated, whilst other food items located in other 3D loca tions outside of the area, are at least not fully exposed to the flux generated by the one or more heating elements. In other words, the locally-based scheme may be considered as a heating scheme in which the flux generated by one or more heating ele ments is specifically adapted (power level, type of heating me dium such as heat, air, radiation) and restricted to a particu lar 3D area or 3D sub-volume of the 3D volume of the heating chamber .

The method according to the embodiment comprises the further step, by the processing unit, providing, e.g. transferring via a cable-bound or cable-less communication path (e.g. a network), the calculated operating parameter settings for execution of the locally-based heating scheme by a control unit of the oven. That in particular means, that the processing unit generates, based at least in part on computerized data processing of the one or more sensor signal packages, parameters specific for operating one or more respective heating elements such that the locally- based heating scheme is carried out when the oven is operated based on the parameters. As can be seen, the proposed method provides an improved way for heating a food item placed in the heating chamber of an oven.

In an embodiment that may be combined with any other embodiment described herein, the one or more sensor signal packages com prise at least one electronic image data package comprising electronic image data of at least one of the at least one food item located within the 3D-volume. For example, the image data package may comprise one or more, e.g. two, three or more still images, or a series of video frames. The image data may for ex ample cover at least a section of the at least one food item, and parts or sections of one or more inner walls of the heating chamber, optionally together with one or more reference items, such as a tag or something similar.

According to an embodiment, the electronic image data are cap tured by one or more camera units comprised by the one or more sensor units. The electronic image data comprises, in the pre sent embodiment, as (the) 3D coordinate location information first (2D or 3D) image data of at least a section of at least one of the at least one food item, and second (2D or 3D) image data of at least one reference associated with the heating cham ber. Based on such data, the processing unit calculates (in par ticular: determines, derives), in accordance with this embodi- ment, the 3D coordinate location at least in part based on the first and second image data.

The reference may be at least one of an element or component of an inner wall of the heating chamber (e.g. fan cover, illumina- tion, grid, rack-slots, shelf-slots), a marker, label, tag, in- dentation etc. on an inner wall of the heating chamber, i.e. in ner references, and/or outer references such as markers, labels, tags etc. present on an outer wall or part of the oven. In embodiments in which the processing unit and one or more cam eras are for example part of the oven (the cameras may be mounted in such a way that they can capture images form the 3D volume from different viewing angles), the method may be carried out by the oven as such and, in doing so, carry out a step of capturing, by at least one of one or more camera units, the im age data, and transmitting the image data from the at least one camera unit to the processing unit. However, and as will be de scribed in further detail below, at least some of the components like the processing unit, the camera unit, the oven and others, may belong to different entities, and respective data, such as the operating parameter settings, the image data, may be ex changed by using cable-bound or cable-less networks.

In an embodiment involving electronic image data, the electronic image data may comprise multiple (in particular: two or more, a plurality of) images, e.g. electronic images capture for example as separate still images, or in connection with a video as mul tiple video frames. The multiple images may be captured from different perspectives (in particular: viewing angles), wherein, (in particular: such that) each image includes image data of the at least one food item, e.g. one or more food objects. At least one image may include at least one of the at least one refer ence. By this, the processing unit may calculate (in particular: determine) the 3D coordinate location by detecting the relative position of the at least one food item in the at least one im age, and by evaluating and analysing the reference with regard to a relative position of the food item within the 3D volume in terms of 3D coordinate data.

In an embodiment that may be combined with any other embodiment described herein, at least one of the one or more sensor signal packages comprises, in addition to the sensor data, metadata in formation. The metadata information may comprise at least one of: the type of oven, the type of one or more sensors used for recording the sensor signals (e.g. the type of a camera, the type of a mobile handheld device, such as a smartphone, includ ing a particular camera or similar hand-held devices), recording details for recording the sensor data (e.g. whether the data were recorded by an image or other sensors), a type of data, such as still image or video frame, a viewing angle, a zoom level, the location of the sensor relative to the heating cham ber etc.), the type of sensor signals (e.g. image, still image, video frame, distance sensor data, capacitive sensor data, in ductive sensor data etc.), a kind of food (e.g. meat, bakery, etc.), a type of food (i.e. a particular type of a kind), pro- cess information for heating the food item (e.g. the desired or preferred heating, cooking or baking process, a desired doneness level, a doneness threshold etc.) . If such metadata are in cluded, the processing unit extracts may extract one or more of the metadata for calculating the 3D coordinate information and/or or for calculating the at least one set of operating pa rameter settings. The metadata may be provided automatically, for example by respective sensors, or may be provided based on user inputs regarding the desired heating, cooking, or baking process. Food kind, type and similar information may be deter- mined by the processing unit, for example based on image data and/or based on requesting corresponding user inputs or selec tions from the user operating the oven. Using such metadata may greatly improve the speed and efficiency of the operating param eter settings determination.

In an embodiment that may be combined with any other embodiment described herein, the processing circuit is coupled, for data transmission, to a wire-less or wire-bound data transmission network (including for example one or more associated networked components, such as cloud-based components, databases, servers, clients etc.) and/or data bus. In such embodiments, the method can be implemented such that the processing circuit receives one or more of the one or more sensor signal packages via the data transmission network and/or data bus from respective one or more sensor units. Implementing cloud or network-based services may contribute to further improving the operating parameter settings determination.

In an embodiment that may be combined with any other embodiment described herein, at least one of the one or more sensor signal packages is associated with information on at least one of a shape, a volume, a surface pattern, and a temperature pattern of the food object. Such information may be advantageously used for determining the 3D coordinate location, kind, type, doneness level etc. In an embodiment that may be combined with any other embodiment described herein, the processing circuit calculates from the in formation of the at least one signal package, such as the infor mation identified beforehand, at least one of a type, kind, sort, size, volume, and 3D-subvolume of the food item within the 3D-volume. In an embodiment that may be combined with any other embodiment described herein, the processing unit calculates the at least one set of operating parameter settings, in addition to the cal culated 3D coordinate location, based on at least one of the calculated type, kind, sort, size, volume, and 3D-subvolume . Us ing such additional information may greatly improve the cooking or baking result as desired, for example, by the operating user, or as is adequate for a corresponding food item. In an embodiment that may be combined with any other embodiment described herein, the steps of receiving sensor signal packages and calculating, based on an analysis of the sensor signal pack ages, the at least one set of operating parameter settings is carried out several times in sequence (in particular: itera- tively) during a heating process for heating the food item. For example, the method may be carried out in accordance with prede termined time intervals, which may be selected in dependence of the heating process or other conditions, such as the size of the food item, the doneness level the 3D location, the distance to a particular heating element etc. In such embodiments, the pro cessing unit may provide, for at least one of the several times, an updated set of operating parameter settings for execution by the control unit based on a sensor signal package associated with the respective at least one time, i.e. for the sensor sig- nal package that is used as the basis for generating the updated set. In variations, an updated set may only be provided if the subsequent signal package is indicative of a change in one or more parameters determined by the processing unit, e.g. the 3D location, volume, shape, texture, degree of browning etc. For example, an update may be provided if it is determined that a change in at least one parameter exceeds a pre-determined threshold . In an embodiment that may be combined with any other embodiment described herein, at least one of the sensor signal packages is associated with doneness information (e.g. includes, for exam- pie, browning information in an image, or temperature infor mation, total heating time etc., for example in the form of metadata) . The processing unit may calculate (in particular: ex tract, determine) , based on the at least one sensor signal pack age and doneness information, at least one doneness value repre- sentative of the degree (in particular: level) of doneness of the food object. The degree of doneness may be considered as representing direct cause of the heat treatment. In such embodi ments, the processing unit may calculate in dependence of (in particular: based on) the at least one doneness value one or more operating parameter updates, and may provide the one or more operating parameter updates for execution by the control unit of the oven. For example, the updates may be transmitted to the control unit, for example based on a push or pull data transfer operation.

In an embodiment that may be combined with any other embodiment described herein, the processing unit compares (for example based on a metric, such as a difference metric or a distance metric applied for example in value pairs or intervals), the calculated doneness value with a predetermined doneness thresh old (for example set by the user or automatically by a predeter mined heating program) . In such embodiments, the processing unit may determine, based on the comparison, whether the doneness value sufficiently corresponds to the predetermined doneness threshold. If, for example, the determination yields that the doneness value sufficiently corresponds to the predetermined doneness threshold, the processing unit determines (in particu lar: calculates, derives) an operating stop or finishing parame ter setting for stopping or finishing the locally-based heating scheme, and provides the operating stop or finishing parameter setting for execution by the control unit of the oven. An oper ating stop may be considered as an operational instruction imme diately stopping the heating procedure. A finishing instruction may be considered as one or more instructions prior to the stop of the heating procedure for obtaining a desired finishing, e.g. browning etc.. The finishing instruction may be followed or in clude a stop instruction for stopping the heating after the fin ishing procedure.

In an embodiment that may be combined with any other embodiment described herein, the one or more sensor signal packages (e.g. for a single food item or for two or more food items or food ob jects) are associated (not only with a single, but) with multi ple food items (e.g. one package for a single food item, or at least one package for two or more food items) . Analogously, the metadata, if any, may be associated with multiple food items.

In such embodiments, the method may comprise the step of, by the processing unit, calculating (in particular: calculate, deter mine, in particular determine by data processing) for two or more of the multiple food items (a food item may be a single food object or a group of two or more same/different food ob jects), two or more associated 3D coordinate locations. Further, in such embodiments, the method may comprise the step of, by the processing unit, determining, based at least in part on the cal- culated two or more associated 3D coordinate locations, for each of the associated 3D coordinate locations a corresponding oper ating parameter setting for controlling at least one of the heating elements to carry out a locally-based heating scheme that is, respectively, specific for the associated 3D coordi nate. In other words, the processing unit may provide specific (in particular: different) locally based heating schemes for different food items, e.g. associated with different 3D coordi nate locations. Yet further, in such embodiments, the method may comprise the step of, by the processing unit, providing the de termined corresponding operating parameter settings for execu tion by the control unit of the oven to carry out (by applying the operating parameter settings), by the at least one heating element, the locally-based heating schemes for each of the asso ciated 3D coordinate locations and related food items. In par ticular such embodiments may provide enhanced cooking or baking results for different food items located in the heating chamber, in particular if some of the food items require different heat treating schemes.

In an embodiment of the invention a system for operating an oven is provided. A corresponding oven may comprise, as already de- fined in connection with the embodiments related to the method, a heating chamber that spans a 3D-volume for accommodating therein one or more food items to be heated. Regarding the 30- volume, the heating chamber, the food items and other elements and components already described in connection with the method shall, unless otherwise indicated have the same meaning and/or scope as defined/described in connection with the embodiments of the method.

A corresponding system may comprise at least one of the follow- ing components: • at least one processing unit that is programmed to carry out, when operated, a method according to any embodiment described herein;

• a computer-readable (in particular non-transitory) stor- age medium comprising instructions which, when executed by a processing unit, cause the processing unit to carry out a method according to any embodiment described herein,

• a computer-program product comprising computer-readable instructions that, when loaded into the memory of a pro cessing unit cause the processing unit to carry out a method according to any embodiment described herein; and

• a computer-readable signal sequence that (in particular in its entirety) is able, when loaded into the memory of a processing unit to cause the processing unit to carry out a method according to any embodiment described herein .

Respective components, e.g. the processing unit, the computer- readable storage medium, etc. may be implemented as external or internal components of a corresponding oven. For example, in case of an external implementation, a processing unit may be provided as a server device providing a service for calculating and providing operating parameter settings. Such settings may be transmitted to a control unit of the oven for execution via a cable-bound or cable-less network.

The computer-readable storage medium may for example be directed to be an internal storage of the oven, or an external storage from which a control unit of the oven may download, e.g. over a network connection, computer executable instructions for carry ing out the method. A computer program product may for example be implemented as a downloadable program or a data carrying including computer-exe cutable instructions that, when executed, cause a control unit of (in particular associated with) the oven to carry out the method. In this connection, it shall be noted that the control unit associated with the oven may be an internal control unit, e.g. implemented in connection with an electronic control device within the oven, or as an external control unit configured for controlling the oven via one or more data connections from a re mote location, for example.

The computer-readable signal sequence, for example, may be con sidered as a downloadable computer program product transmitted, e.g. by one or more data packages, to the oven or another entity for installation on the oven.

In an embodiment of the system, that may be combined with any other embodiment of the system described herein, the system fur- ther comprises a heating system comprising multiple heating ele ments (e.g. heating elements arranged at the top, bottom, side, front, rear, back relative to the 3D volume, in particular as single heating elements, as combined heating elements arranged for example in an array etc.) . In such embodiments, the multiple heating elements bay be arranged and configured to heat food items placed in the heating chamber. In such embodiments, the multiple (in particular: two or more) heating elements may dif fer from each other in at least one of orientation and location of an emission area. Further, in such embodiments, the oven may comprise at least one of the processing unit as described above as an internal pro cessing unit communicatively coupled to a control unit for con trolling the multiple heating elements to execute a locally- based heating scheme, and a computer-readable storage medium as described above communicatively coupled to an internal pro cessing unit such that the computer readable instructions of the storage medium can be loaded into the memory of the processing unit for execution. In particular, the oven may be implemented with all components as a standalone device, such that any of the embodiments of the method can be carried out by the oven alone. However, as indicated above, the system including for example the oven may be implemented as a distributed system, in which one or more operating components for carrying out a method ac- cording to any embodiment described herein may be implemented as separate devices interconnected via suitable network connec tions .

In an embodiment of the system, that may be combined with any other embodiment of the system described herein, the system may further comprise a sensor unit for generating the sensor signal packages, wherein the sensor unit is configured such that if one or more food item are placed in the 3D volume, the sensor signal packages comprise sensor data associated with a 3D coordinate location information of at least one, in embodiments of all of the one or more food items. In such embodiments, the sensor unit may comprise, for generating the sensor data, at least one of:

• one or more position sensors;

• one or more proximity sensors;

• one or more light barrier sensors;

• one or more reflex light barrier sensors; • one or more cameras .

The sensors may respectively be adapted and configured for scan ning the 3D volume and/or an opening of the heating chamber to obtain the 3D location information. For example, the sensors may be mounted and be adapted such that 3D location information may be derived during inserting one or more food items into the heating chamber, or after placing the one or more food items in the heating chamber. Start of the location determination may be triggered by user activation, or automatically, for example upon opening or closing a door of the heating chamber.

In an embodiment of the system, that may be combined with any other embodiment of the system described herein, at least one of the at least one sensor unit may be implemented as an internal sensor unit of the oven.

In an embodiment of the system, that may be combined with any other embodiment of the system described herein, at least one of the at least one sensor unit may be implemented as an external sensor unit, wherein the external sensor unit may be implemented in connection with one of a stationary sensor device, mobile sensor device and a mobile handheld sensor device. As an exam ple, a sensor device in form of a camera may be used the camera being a camera unit comprised by a mobile device, such that a smartphone or table computing device. A corresponding device may be operated by the user to capture images, e.g. representative of a food item placed in the heating chamber, wherein the cap tured images (one or more still images or video frames) may be transmitted to a corresponding processing unit for determining the operating parameter settings. In embodiments, the processing unit may, at least in part, be implemented on the mobile device, for example in connection with an application installed on the mobile device. The operation parameter settings may then be transmitted to the control unit of the oven for execution. Simi- arly, the processing unit may be implemented on a server device providing a service for generating operation parameter settings. Corresponding sensor data, e.g. images, may uploaded to the server-sided service, and by the server, used for determining the operation parameter settings. The determined operation pa rameter settings may be provided for transfer to the control unit of the oven (push or pull data transfer) for executing a corresponding locally-based heating scheme.

In an embodiment of the system, that may be combined with any other embodiment of the system described herein, the at least one sensor unit may be configured for being communicatively cou pled to a processing unit that is implemented as an internal processing unit of the oven, wherein the processing unit is con figured for carrying out a method according to any embodiment described herein.

In an embodiment of the system, that may be combined with any other embodiment of the system described herein, the at least one sensor unit may be configured for being communicatively cou pled with a processing unit implemented as an external pro- cessing unit of the oven, wherein the external processing unit is implemented as a server device with regard to sensor signals provided by the sensor unit acting as a client device, and wherein the server device comprises a processing unit that is implemented to carry out a method according to any embodiment described herein. Therefore, the processing unit, the sensor unit, the control unit maybe implemented in arbitrary combination in separate de vices, interconnected, as required, by a suitable data connec tion (e.g. a network), in particular for example in a client- server environment. For example, the processing unit may be im plemented as a server-based service, in which the sensor unit acts as an uploading client entity with regard to transmitting sensor data to the server, and in which the control unit may be implemented as a downloading client entity with regard to ob- taining the operating parameter settings.

In embodiments of the invention, an oven for heating food items may be provided. Such an oven may comprise a heating chamber that spans a 3D-volume for accommodating therein one or more food items to be heated, respectively, in one of a plurality of 3D coordinate positions by a heating system. Regarding the 3D volume, the heating system and other components, reference is also made to the embodiments of the method and system describe above, which shall apply mutatis mutandis. The oven may for ex- ample be operated with regard to heat generation based on at last one of electric energy and gas.

In such an oven, the heating system may comprise multiple heat ing elements arranged and configured to feed, via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation, or similar, into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orientation and location of the emission area relative to a 3D-volume reference. Regarding the emission areas, reference is made to the discussion in connection with the method and sys tem, which shall apply mutatis mutandis. Further, such an oven may comprise one or more sensor units con figured for generating sensor signal packages, each sensor sig nal package comprising sensor data associated with a 3D coordi nate location information of at least one food item placed within the 3D-volume. Regarding the sensor units, reference is made to the discussion in connection with the method and system, which shall apply mutatis mutandis.

Yet further, such an oven may comprise a processing unit commu- nicatively coupled to the sensor units for receiving the sensor signal packages and configured to execute a method according to any embodiment described herein. Regarding the method, full ref erence is made to the discussion further above. Still further, the oven may comprise a control unit for control ling the oven according to operating parameter settings for exe cution of a locally-based heating scheme, provided for execution by the processing unit. Regarding the locally-based heating scheme, full reference is made to the discussion further above.

In an embodiment of the oven, the oven may comprise at least one reference point or area suitable for aligning the 3D volume and a 3D coordinate system for describing the 3D volume. The refer ence point or area may be provided at least one of on or at an inner wall of the heating chamber and an outer wall of the oven.

The reference point or area may include at least one of a struc tural element of the oven (e.g. a fan grid, an illumination unit, a cover of an illumination unit) , a notch, a groove, an imprint (e.g. on an inner or outer wall), a label (e.g. on an inner or outer wall), a smart label or smart tag (e.g. including computer-readable information associated with 3D coordinates within the 3D volume) , and a label, imprint or tag respectively including information on at least one of oven type, spatial re lationships to other reference points or areas or elements of the oven.

Based on the above discussion, the suggested method, system and oven in particular provide improvements with regard to obtaining enhanced results when heating, e.g. cooking or baking, one or more food items in a heating chamber of an oven.

The present invention will be described in further detail with reference to the drawings, in which

FIG. 1 illustrates a schematic process diagram of an exemplary embodiment of a method according to the invention;

FIG. 2 illustrates a schematic configuration of a cooking oven based on an exemplary embodiment of the invention;

FIG. 3 illustrates a schematic configuration of a system based on an exemplary embodiment of the invention; and

FIG. 4 illustrates a schematic operational diagram of one exem plary embodiment.

FIG. 1 illustrates a schematic process diagram of an exemplary embodiment of a method according to the invention.

In a first step 101, a processing unit, for example of an oven or of entity external to the oven, receives one or more sensor signal packages. Each of the sensor signal packages comprises sensor data associated with a 3D coordinate location information of at least one food item placed within a 3D-volume of a baking or cooking oven cavity.

In a subsequent step 102, the processing unit calculates a 3D coordinate location of the food item from the 3D coordinate lo cation information. The 3D coordinate location corresponds, in the given example, to a particular 3D position of the at least one food item in a heating chamber of the oven spanning a 3D volume .

In a further subsequent step, the processing unit determines from the 3D coordinate location information at least one set of operating parameter settings for operating one or more heating elements of the oven in accordance with a locally-based heating scheme.

In a yet further operational step, the calculated operating pa rameter settings is provided for access, e.g. download or data transfer, such that a control unit of the oven is able, by im- plementing the operating parameter settings, to execute the lo cally-based heating scheme, i.e. to heat the one or more food items in dependency of their position within the 3D volume.

This in particular means that the processing unit is able to de- termine a suitable locally-based heating scheme, suitable for being applied to the food item positioned in the determined 3D location. Such a locally-based heating scheme may improve the overall heating, e.g. baking or cooking, process for a food item. FIG. 2 illustrates a schematic configuration of a baking oven

201 based on an exemplary embodiment of the invention. The cook ing (baking) oven comprises a baking chamber 202 spanning a 3D volume in a 3D space including an x, y, and a z coordinate sys- tern relative to a coordinate reference 203.

In the baking chamber 202, there are two food items, a first food item 204 and a second food item 205. One of the food items 204 is a single food item of a particular type, and the other food 205 item comprises a plurality of food items of a different type .

The first food item is located in a first 3D location (xl, yl, zl), and the second food items are located in a second 3D loca tion (x2, y2, z2) .

A processing unit 206 and a control unit 207 are arranged in an upper control section of the baking oven 201, wherein the pro cessing unit 206 is configured for determining the operating pa- rameter settings for execution by the control unit to perform the locally-based heating scheme for each of the 3D coordinate locations 204, 205.

In the exemplary embodiment of FIG. 2, two heating elements 208 and 209 are provided and configured for applying locally-based heat radiation 210 to a respective food item 211, 212 arranged nearby .

The baking oven 201 comprises, as an example, two cameras 213 as sensor units for capturing images of different viewing angles 214 of the food items 211, 212 located in the baking chamber

202. As discussed in connection with FIG. 1, the images captured by the cameras 213 may be processed, and a 3D location for each of the food items 211, 212 may be determined (calculated) by the processing unit 206. The processing unit 206 may receive respec tive image data from the cameras 213 via a data communication bus (not shown) , or a wire-bound or wireless data communication (not shown) . Based on the images, the processing unit 206 determines an oper ating parameter set to be provided to the control unit 207 com municatively coupled to the heating elements 208 and 209 for ex ecuting the operating parameter set for executing the locally- based baking scheme for each of the food items 211 and 212. The heating elements may for example comprise single heaters, such as solid state heaters, hot air outlets, infra-red heaters, la ser emitters, gas burners, or, the heating elements or at least one of the heating elements may comprise an array of heaters as mentioned beforehand, wherein the array may include heaters of same or different type.

In the given exemplary embodiment, all components, in particular for controlling the baking oven 201 are internal components of the baking oven 201. Fig. 3, however, shows an exemplary embodi- ment with a scheme for implementing corresponding components in a distributed device and communication arrangement. In particu lar, FIG. 3 illustrates a schematic configuration of a system based on an exemplary embodiment of the invention. FIG. 3 illustrates a baking oven 201 comprising a baking chamber 202 with first and second food items 211 and 212 arranged in the baking chamber 202. The baking oven 201 comprises a control unit, which is schematically illustrated and depicted with ref erence sign 301.

FIG. 3 schematically further illustrates a camera device 302 and a processing unit 303. The baking oven 201, in particular the control unit 301, the camera device 302, and the processing unit 303 are, with regard to electronic data communication, communi catively coupled via network 304. In operation, which is schematically illustrated in the diagram of FIG. 4, if, for example a user, inserts the food items 211, 212 into the baking chamber 202, for example placed on a baking tray, and wants to start a cooking process, the initialization and start-up procedure for the cooking process may involve the following.

The camera 302, which may for example be implemented in a handheld device, such as a smartphone or tablet, may be operated to capture 305 two or more images from the food items 211 and 212 located in the baking chamber 202. The camera 302 may for example operated by the user, or automatically from an external position. The images are captured such that they include 3D lo cation information of the food items 211, 212 relative to the baking chamber 202. Such a 3D location information may for exam- pie be obtained by capturing an image from the food items 211, 212 such that the image also includes sections of the baking oven 201, specifically of the inner walls of the baking chamber 202, as well as a coordinate reference 203 such as a marker, tag and the like. As a coordinate reference, a grid of a fan or sim- ilar elements within the baking chamber 202 may be used. The camera 302, or associated device, may then transmit 306 the images 306 via network 304 to the processing unit 303. The pro cessing unit 303 then receives 307 the images and carries out a method as described in connection with FIG. 1, in which the im- ages are analysed and an operating parameter settings for exe cuting a locally-based heating scheme for execution by the con trol unit 301 is calculated 308. After calculating 308 the oper ational parameter setting, the operational parameter settings is transferred 309 via the network 304 to the control unit 301. The control unit 301 receives 310 the operational parameter settings (abbreviated by "parameters" in FIG. 4 for better readability), and executes a locally-based heating scheme, in which the food items 211, 212 are locally heated by one of the heating ele ments, such that the local temperature obtained during heating corresponds to a temperature specific for the respective food item.

As has been noted, the data transmissions between the components may be carried out over a network. However, if one or more of the components, e.g. the camera (s) and the processing unit(s) are integrated in the baking oven, data transmission may be car ried out via data transmission lines.

The scheme as illustrated in FIG. 4 may be carried out several times during a heating procedure, wherein a subsequent calcu lated operating parameter settings may be used for updating a previously received operating parameter settings. Further, sub sequent images may be used to determine a level of doneness, and if it is determined that the level of doneness substantially corresponds to the desired level of doneness, the processing unit may generate operating parameter settings for stopping or finishing the heating procedure. Within this scheme, the processing unit 303 may for example send a request to the camera 302 to capture one or more images asso ciated or including 3D coordinate location information on the food item(s) placed in the cooking chamber 202. In an alterna tive embodiment, the images (and other sensor signals) may be captured automatically, for example during, upon, or after clos ing the oven door (not shown in the figures), or upon receiving an activation signal, for example from the user pressing a

"start" button.

After receiving the image (s) and before calculating the operat ing parameter settings, the processing unit 303 may determine whether or not the received image (s) are suitable for determin- ing a 3D coordinate location of the food item(s) included in the images. Such a check may be carried out also in case of using other parameters. For example, the processing unit may check whether a sufficiently large area of the baking chamber is in cluded, and/or whether or not a coordinate reference 203 is in- eluded. The processing unit 303 in particular may also check whether or not a food item can be identified. If one or more of such preliminary checks fail, the processing unit 303 may send a further request to the camera to provide further images (or in case of using other sensors, further sensor data) . The pro- cessing unit may also send a request to the user to provide a selection of a kind of food etc. Such information, and other in formation, may be added to an image as metadata as described further above. However, such information may also be transmitted separately from the images. In case of a successful determination of a locally-based heating scheme, the processing unit may transmit or transfer 309 corre sponding operating parameter settings to the control unit 301 for execution. Before executing the locally-based heating scheme, or before transmitting the scheme to the control unit 301, a plausibility check may be carried out. For example, the control unit 301 or the processing unit 303 may send a confirma tion request to a user interface (not shown) , and in case of re ceiving a positive confirmation, the scheme may be transmitted for execution and/or executed. In case of a negative confirma tion, the scheme as illustrated in FIG. 4 (or parts thereof) may be carried out anew, wherein the processing unit 303 of the con trol unit 301, may, before carrying out the scheme as illus trated in FIG. 4 (or parts thereof), send a confirmation request to a user interface. In case of receiving a positive or negative confirmation, the scheme of FIG. 4 (or parts thereof) may or may not be carried out anew.

Although illustrative embodiments of the present invention have been described herein with reference to the accompanying fig ures, it is to be understood that the present invention is not limited to those precise embodiments, and that various other changes and modifications may be affected therein by one skilled in the art without departing from the scope or spirit of the in- vention. All such changes and modifications are intended to be included within the scope of the invention as defined by the ap pended claims. In particular, features described in connection with specific embodiments described in connection with the fig ures may be applied to and combined with any other embodiment described herein, and vice versa. List of reference numerals

101 - 104 operational steps

201 baking oven

202 baking chamber

203 coordinate reference

204, 205 first and second food items

206 processing unit

207 control unit

208, 209 heating element

210 heat radiation

211, 212 food items

213 camera

214 viewing angle

301 control unit

302 camera device

303 processing unit

304 network

305 capture images

306 transmit images via network

307 receive images from network

308 calculate operating parameter settings

309 transfer parameters

310 receive parameters

311 execute locally-based heating scheme

X, y, z 3D coordinate location

Claims

1. A computer-implemented method of controlling an oven com

prising a heating chamber that spans a 3D-volume for accom modating therein one or more food items to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system, the heating system comprising multiple heat ing elements arranged and configured to feed, via corre sponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orientation and location of the emission area relative to a 3D-volume reference, the method comprising: receiving, at a processing unit, from one or more sen sor units one or more sensor signal packages, each sensor signal package comprising sensor data associated with a 3D coordinate location information of at least one food item placed within the 3D-volume;

by the processing unit, calculating from the 3D coordi nate location information a 3D coordinate location of the food item,

by the processing unit, determining, based at least on part on the 3D coordinate location information, at least one set of operating parameter settings for operating at least one of the multiple heating elements in accordance with a locally-based heating scheme in which the at least one heat ing element is controlled in dependence of the calculated 3D coordinate location; and

by the processing unit, providing the calculated oper ating parameter settings for execution of the locally-based heating scheme by a control unit of the oven.

2. The method according to Claim 1, wherein the one or more sensor signal packages comprise at least one electronic im age data package comprising electronic image data of at least one of the at least one food item located within the 3D-volume, the electronic image data captured by one or more camera units comprised by the one or more sensor units, wherein the electronic image data comprises as 3D coordinate location information first image data of at least a section of at least one of the at least one food item, and second image data of at least one reference associated with the heating chamber, wherein the processing unit calculates the 3D coordinate location at least in part based on the first and second image data.

3. The method of Claim 2, wherein the electronic image data comprises multiple images captured from different perspec tives, wherein each image includes image data of the at least one object and at least one image includes at least one of the at least one reference.

4. The method of any of Claims 1 to 3, wherein at least one of the one or more sensor signal packages comprises, in addi tion to the sensor data, metadata information comprising at least one of: the type of oven, the type of one or more sen- sors used for recording the sensor signals, recording de tails for recording the sensor data, the type of sensor sig nals, a kind of food, a type of food, process information for heating the food item, and wherein the processing unit extracts one or more of the metadata for calculating the 3D coordinate information and/or or for calculating the at least one set of operating parameter settings.

5. The method of any of Claims 1 to 4, wherein the processing circuit is coupled, for data transmission, to a wire-less or wire-bound data transmission network and/or data bus, and wherein the processing circuit receives one or more of the one or more sensor signal packages via the data transmission network and/or data bus from respective one or more sensor units .

6. The method of any of Claims 1 to 5, wherein:

at least one of the one or more sensor signal packages is associated with information on at least one of a shape, a volume, a surface pattern, and a temperature pattern of the food object,

the processing circuit calculates from the information of the at least one signal package, at least one of a type, kind, sort, size, volume, and 3D-subvolume of the food item within the 3D-volume, and

the processing unit calculates the at least one set of operating parameter settings, in addition to the calculated 3D coordinate location, based on at least one of the calcu lated type, kind, sort, size, volume, and 3D-subvolume .

7. The method of any of Claims 1 to 6, wherein the steps of re ceiving sensor signal packages and calculating, based on an analysis of the sensor signal packages, the at least one set of operating parameter settings is carried out several times in sequence during a heating process for heating the food item, and wherein the processing unit provides, for at least one of the several times, an updated set of operating param- eter settings for execution by the control unit based on a sensor signal package associated with the respective at least one time.

8. The method according to any of Claims 1 to 7, wherein at least one of the sensor signal packages is associated with doneness information, and the processing unit calculates, based on the at least one sensor signal package and doneness information, at least one doneness value representative of the degree of doneness of the food object, wherein the pro^¬ cessing unit calculates in dependence of the at least one doneness value one or more operating parameter updates, and provides the one or more operating parameter updates for ex^¬ ecution by the control unit of the oven.

9. The method of Claim 8, wherein the processing unit compares the calculated doneness value with a predetermined doneness threshold, and determines, based on the comparison, whether the doneness value sufficiently corresponds to the predeter mined doneness threshold, wherein, if the determination yields that the doneness value sufficiently corresponds to the predetermined doneness threshold, the processing unit determines an operating stop or finishing parameter setting for stopping or finishing the locally-based heating scheme, and provides the operating stop or finishing parameter set ting for execution by the control unit of the oven.

10. The method of any of claims 1 to 8, wherein the one or more sensor signal packages, and, if dependent on Claim 4 the metadata, are associated with multiple food items, and wherein the method comprises, by the processing unit:

calculating for two or more of the multiple food items, two or more associated 3D coordinate locations, and,

determining, based at least in part on the calculated two or more associated 3D coordinate locations, for each of the associated 3D coordinate locations a corresponding oper ating parameter setting for controlling at least one of the heating elements to carry out a locally-based heating scheme that is, respectively, specific for the associated 3D coor- dinate, and

providing the determined corresponding operating param eter settings for execution by the control unit of the oven to carry out, by the at least one heating element, the lo cally-based heating schemes for each of the associated 3D coordinate locations and related food items.

11. A system for operating an oven, the oven comprising a heat ing chamber that spans a 3D-volume for accommodating therein one or more food items to be heated, the system comprising at least one of:

a processing unit that is programmed to carry out, when operated, a method of any of Claims 1 to 10,

a computer-readable storage medium comprising instruc tions which, when executed by a processing unit, cause the processing unit to carry out a method of any of Claims 1 to 10,

a computer-program product comprising computer-readable instructions that, when loaded into the memory of a pro cessing unit cause the processing unit to carry out a method according to any of claims 1 to 10, and

a computer-readable signal sequence that is able, when loaded into the memory of a processing unit to cause the processing unit to carry out a method according to any of claims 1 to 10.

12. The system according to Claim 11, further comprising a heat ing system comprising multiple heating elements arranged and configured to heat food items placed in the heating chamber, the multiple heating elements differing from each other in at least one of orientation and location of an emission area, wherein the oven comprises at least one of:

the processing unit as recited in Claim 11 as an inter nal processing unit communicatively coupled to a control unit for controlling the multiple heating elements to exe cute a locally-based heating scheme; and

a computer-readable storage medium as recited in Claim 11 communicatively coupled to an internal processing unit such that the computer readable instructions of the storage medium can be loaded into the memory of the processing unit for execution.

13. The system according to Claim 11 or 12, further comprising a sensor unit for generating the sensor signal packages, wherein the sensor unit is configured such that if one or more food item are placed in the 3D volume, the sensor sig nal packages comprise sensor data associated with a 3D coor dinate location information of at least one of the one or more food items, wherein the sensor unit comprises, for gen erating the sensor data, at least one of:

• one or more position sensors;

• one or more proximity sensors;

• one or more light barrier sensors;

• one or more reflex light barrier sensors;

• one or more cameras,

respectively adapted and configured for scanning the 3D vol ume and/or an opening of the heating chamber to obtain the 3D location information.

14. The system according to Claim 13, wherein: at least one of the at least one sensor unit is imple^¬ mented as an internal sensor unit of the oven, or

at least one of the at least one sensor unit is imple^¬ mented as an external sensor unit, wherein the external sen- sor unit is implemented in connection with one of a station ary sensor device, mobile sensor device and a mobile

handheld sensor device.

15. The system according to Claim 12 or 13, wherein

the at least one sensor unit is configured for being communicatively coupled to a processing unit that is imple mented as an internal processing unit of the oven, wherein the processing unit is configured for carrying out a method according to at least one of claims 1 to 10, or

the at least one sensor unit is configured for being communicatively coupled with a processing unit implemented as an external processing unit of the oven, wherein the ex ternal processing unit is implemented as a server device with regard to sensor signals provided by the sensor unit acting as a client device, and wherein the server device comprises a processing unit that is implemented to carry out a method according to at least one of claims 1 to 10.

16. Oven comprising

a heating chamber that spans a 3D-volume for accommo dating therein one or more food items to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system,

the heating system comprising multiple heating elements arranged and configured to feed, via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orienta tion and location of the emission area relative to a 30-vol ume reference;

one or more sensor units configured for generating sen sor signal packages, each sensor signal package comprising sensor data associated with a 3D coordinate location infor mation of at least one food item placed within the 30-vol ume ;

a processing unit communicatively coupled to the sensor units for receiving the sensor signal packages and config ured to execute a method according to at least one of claims 1 to 10; and

a control unit for controlling the oven according to operating parameter settings for execution of a locally- based heating scheme, provided for execution by the pro cessing unit.

17. Oven according to Claim 16 further comprising at least one reference point or area suitable for aligning the 3D volume and a 3D coordinate system for describing the 3D volume, wherein the reference point or area is provided at least one of on or at an inner wall of the heating chamber and an outer wall of the oven, and wherein the reference point or area includes at least one of a structural element of the oven, a notch, a groove, an imprint, a label, a smart label or smart tag, and a label, imprint or tag respectively in cluding information on at least one of oven type, spatial relationships to other reference points or areas or elements of the oven.