WO2021018586A1 - Robot culinaire et procédé de fonctionnement d'un robot culinaire - Google Patents

Robot culinaire et procédé de fonctionnement d'un robot culinaire Download PDF

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Publication number
WO2021018586A1
WO2021018586A1 PCT/EP2020/069968 EP2020069968W WO2021018586A1 WO 2021018586 A1 WO2021018586 A1 WO 2021018586A1 EP 2020069968 W EP2020069968 W EP 2020069968W WO 2021018586 A1 WO2021018586 A1 WO 2021018586A1
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WO
WIPO (PCT)
Prior art keywords
temperature
container
target
control unit
base
Prior art date
Application number
PCT/EP2020/069968
Other languages
German (de)
English (en)
Inventor
Luka Brinovsek
Gregor Blatnik
Uwe Has
Daniela Blischke
Anna Bäcker
Felicitas Ziegler
Original Assignee
BSH Hausgeräte GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BSH Hausgeräte GmbH filed Critical BSH Hausgeräte GmbH
Priority to EP20742687.5A priority Critical patent/EP4003104A1/fr
Publication of WO2021018586A1 publication Critical patent/WO2021018586A1/fr

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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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • 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
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side

Definitions

  • the invention relates to a kitchen machine and a method for operating a kitchen machine, in particular for controlling the temperature of the container of a kitchen machine.
  • a food processor (in particular a food processor with a cooking function) comprises a container which can hold a food in order to process the food within the container. As part of the processing of the food, temperature control (in particular cooling or heating or warming up) of the food can take place.
  • the present document deals with the technical problem of controlling the temperature of the food in the container of a food processor in a precise manner, in particular in order to increase the quality of the food.
  • a kitchen appliance in particular a kitchen appliance with a cooking function
  • the food processor can be designed to be placed on a worktop of a kitchen.
  • the food processor includes a container for holding food.
  • the container can have a capacity of 2 liters or more, or 3 liters or more.
  • the kitchen appliance comprises a temperature control unit (in particular with a heating element) which is set up to temperature control the container from at least one side of the container (in particular from the underside or from the bottom of the container) (in particular to warm or heat it) .
  • the temperature control unit can in particular be limited to temperature control of the container from exactly one side (in particular from the underside).
  • the kitchen appliance comprises a basic temperature sensor which is set up to record basic temperature data in relation to a first location on the container.
  • the first point can be arranged on the underside of the container.
  • the basic temperature sensor can comprise a temperature-dependent measuring resistor. In this way, basic temperature data can be recorded in an efficient and precise manner.
  • the basic temperature data can show a basic temperature.
  • the basic temperature data can correspond to a basic temperature.
  • the base temperature can correspond to the temperature of the container in the first place.
  • the food processor further comprises an additional temperature sensor which is set up to detect additional temperature data in relation to a second location of the container.
  • the second location can be arranged on a side wall of the container.
  • the second point can be spaced from the bottom and / or from the underside of the container 104 by 5 mm or more, or by 10 mm or more.
  • the additional temperature sensor can comprise an infrared (IR) sensor which is directed at the second location of the container and which is set up to detect additional temperature data relating to the intensity of radiation in the infrared spectral range emitted by the second location of the container runs out.
  • the additional temperature data can indicate an additional temperature.
  • the additional temperature can correspond to the temperature of the container at the second point.
  • Temperature data relating to the temperature at different points on the container can thus be provided.
  • the first point and the second point can be arranged on differently oriented walls of the container.
  • the first point and the second point can be spaced apart from one another by 5 cm or more.
  • conclusions can be drawn about the temperature of the contents (in particular the food) of the container in different areas of the container, in particular in a first area at the bottom of the container (indicated by the base temperature) and in an area above second area of the container (indicated by the additional temperature).
  • the kitchen appliance comprises a control unit which is set up to operate the temperature control unit for temperature control of the container on the basis of the basic temperature data and on the basis of the additional temperature data.
  • the temperature control unit can be controlled or regulated and / or a manipulated variable of the temperature control unit can be set as a function of the base temperature displayed by the base temperature data and as a function of the additional temperature displayed by the additional temperature data. In this way, the temperature of the contents of the container can be adjusted in a precise and safe manner.
  • the control unit can be set up to determine the basic temperature (possibly alone) on the basis of the basic temperature data. Furthermore, the control unit can be set up to operate the temperature control unit in order to set the base temperature to a target value. In other words, the temperature control unit can be controlled or regulated on the basis of the base temperature as a measured variable.
  • the base temperature can be recorded repeatedly at a sequence of points in time.
  • the manipulated variable of the temperature control unit can be adapted to the sequence of points in time depending on the base temperature recorded in each case. In particular, a control error can be determined on the sequence of points in time on the basis of the base temperature recorded in each case, and the manipulated variable can be adapted based on this.
  • the temperature of the container brought about by the temperature control unit can thus be regulated on the basis of the base temperature as a measured variable.
  • the setpoint for the basic temperature can depend on the additional temperature data (in particular on the additional temperature).
  • the target specification for the control or regulation of the temperature control unit can be determined on the basis of the additional temperature data and, if necessary, adjusted. In this way, the temperature of the contents of the container can be set in a particularly precise manner.
  • the control unit can be set up to determine a target temperature for the base temperature.
  • the target temperature can be determined, for example, on the basis of a user input at the user interface of the kitchen appliance and / or on the basis of the recipe data for a recipe that is executed on the kitchen appliance.
  • the control unit can be set up to correct the target temperature by a target offset (or offset) in order to determine a corrected target temperature as a setpoint value for the base temperature.
  • the target offset can depend on the additional temperature data, in particular on the additional temperature.
  • the additional temperature data can thus be used to correct or adapt (ie to increase or reduce) the target temperature serving as the setpoint for the base temperature. A precise setting of the temperature of the contents of the container can thus be effected in a reliable and accelerated manner.
  • the control unit can be set up to determine the additional temperature (possibly alone) on the basis of the additional temperature data. Furthermore, the control unit can be set up to determine the difference between the additional temperature and the base temperature and / or (preferably) the target temperature. The target offset can then be determined in a precise manner based on the difference.
  • the target offset can be determined in such a way that the target offset depends on the sign of the difference.
  • the target offset can be determined in such a way that the corrected target temperature is higher than the target temperature if the additional temperature is lower than the base temperature and / or lower than the target temperature.
  • the target offset can be determined such that the corrected target temperature is lower than the target temperature if the additional temperature is higher than the base temperature and / or higher than the target temperature. In this way it can be achieved that the temperature of the contents of the container can be set to the desired target temperature particularly quickly and precisely.
  • the target offset can be determined such that the amount of the target offset depends on the amount of the difference.
  • the amount of the target offset can depend on the amount of the difference if the amount of the difference is less than a maximum amount (for example a maximum amount between 3 ° K and 10 ° K).
  • the amount of the target offset can then correspond to a scaled version of the amount of the difference (possibly with a constant scaling factor, for example of 1).
  • the amount of the target offset can possibly be constant and independent of the amount of the difference if the amount of the difference is greater than the maximum amount.
  • the amount of the target offset can then be between 3 ° K and 10 ° K, for example. An accelerated and precise adjustment of the temperature of the contents of the container to the target temperature can thus be effected.
  • the control unit can be set up to determine content information relating to the food that is located in the container.
  • the content information can, for example, indicate the degree of sensitivity of the food to changes in temperature and / or to the level of temperature. Alternatively or in addition, the content information can indicate the viscosity of the food.
  • the control unit can be set up to determine the content information relating to the food on the basis of recipe data of a recipe that is executed on the food processor. Alternatively or in addition, the content information can be determined on the basis of a user input at the user interface of the kitchen appliance.
  • control unit can be set up to determine the target offset, in particular the amount of the target offset, as a function of the content information. For example, the amount of target offset can be reduced if the content information indicates that the food has a relatively high degree of sensitivity. In this way, the quality of the food processed in the food processor can be further increased.
  • the control unit can be set up to determine whether the base temperature is above or below a temperature threshold value, or whether the base temperature has reached the temperature threshold value (possibly for the first time as part of a warming-up process).
  • the temperature threshold value can depend on the target temperature for the base temperature.
  • the temperature threshold value can e.g. correspond to the corrected target temperature (i.e. be the corrected target temperature).
  • the temperature control unit can be operated in such a way that the base temperature changes according to a temporal (possibly constant) setpoint gradient if it is determined that the base temperature is below the temperature threshold value. So can a controlled increase in temperature of the contents in the container can be effected in order to increase the quality of the food.
  • control unit can be set up to operate the temperature unit by means of a controller, e.g. by means of a PID controller, depending on a control error, in particular as soon as the base temperature has first reached the temperature threshold.
  • a control error can also take place if the base temperature is below the temperature threshold value.
  • the control error can depend on the target temperature and the base temperature.
  • the control error can depend on the difference between the corrected target temperature and the base temperature. If necessary, the above-mentioned target gradient can be taken into account in addition to the control error. In this way a precise adjustment of the temperature of the contents of the container can be effected.
  • the temperature control unit can therefore initially be operated in which the gradient of the base temperature is set.
  • the temperature threshold value in particular the corrected target temperature
  • the basic temperature can then be regulated depending on the setpoint (e.g. the corrected target temperature). This enables the temperature of the contents of the container to be set particularly quickly, reliably and precisely.
  • the control unit can be set up to operate the temperature control unit in such a way that the base temperature changes according to a first temporal setpoint gradient when it is determined that the base temperature is below a lower temperature threshold value.
  • the lower temperature threshold value can depend on the target temperature for the base temperature.
  • the lower temperature threshold can, for example, be between 85% and 95% of the target temperature.
  • the temperature control unit can be operated in such a way that the base temperature changes according to a second temporal target gradient when it is determined that the base temperature is above the lower temperature threshold value, the second target gradient being smaller than that first target gradient is.
  • a reduction in the nominal gradient can be used in a reliable manner in a Warm-up process, overshoots of the temperature in the container of the food processor are avoided.
  • control unit can be set up to determine the basic temperature data and the additional temperature data at a sequence of points in time (e.g. periodically, for example with a frequency of 1 Hz or more). It can then be based on the sequence of points in time (possibly periodically)
  • the current setpoint for the basic temperature can be determined on the basis of the current additional temperature
  • the manipulated variable for the temperature control unit can be determined depending on the current setpoint and / or depending on the current base temperature.
  • the food processor includes a container for holding food. Furthermore, the kitchen appliance comprises a temperature control unit which is set up to control the temperature of the container from at least one side of the container.
  • the method comprises the acquisition or determination of basic temperature data in relation to a first location of the container. Furthermore, the method comprises the acquisition or determination of additional temperature data in relation to a second location of the container. The method also includes operating the temperature control unit for temperature control of the container as a function of the basic temperature data and as a function of the additional temperature data.
  • FIG. 1a shows a block diagram of an exemplary kitchen appliance
  • FIG. 1 b shows a kitchen appliance in a perspective view
  • FIG. 1c shows the base of a food processor without a container
  • FIG. 2 shows an exemplary device for controlling the temperature of the container of a kitchen appliance
  • FIGS. 3a to 3c show exemplary temperature profiles over time during a warming-up process
  • FIG. 4 shows a flow chart of an exemplary method for controlling the temperature of the container of a kitchen appliance
  • FIG. 5 shows an exemplary relationship between the target offset and the difference between the additional temperature and the base temperature or the target temperature.
  • FIG. 1 a shows an exemplary kitchen appliance 100.
  • the kitchen appliance 100 shown in FIG. 1 a comprises a container 104 which is arranged on a base 103 of the kitchen appliance 100 and in which ingredients for a food to be produced can be processed, for example by means of a Tool or insert 107, which is or may be driven by a motor 102. Different tools 107 (e.g. a knife, a dough hook or a broom) can be mounted on the motor 102 if necessary.
  • the food processor 100 can be set up to control the temperature of the container 104 by means of a temperature control unit 105, e.g. to cool or heat it.
  • the food processor 100 can include one or more sensors 106, 111, which are set up to record sensor data in relation to the food processor 100 (in particular in relation to a state of the food processor 100) and / or in relation to the food to be produced.
  • An exemplary sensor is a basic temperature sensor 111 that is configured to acquire temperature data relating to the temperature of the container 104 and / or the food contained therein.
  • the basic temperature sensor 111 can comprise a temperature-dependent measuring resistor.
  • Another exemplary sensor 106 is a weight sensor or a scale that is configured to detect weight data relating to the weight of the container 104 and / or the food contained therein.
  • the food processor 100 can include a user interface 108 that enables a user to make control inputs to the food processor 100 (eg via one or more buttons) and / or that enables the food processor 100 to output feedback to a user of the food processor 100 (e.g. via a screen and / or via a display).
  • the user interface 108 can be used to output information relating to the work steps of a recipe for the production of a specific foodstuff to a user.
  • the kitchen appliance 100 comprises a control unit 101 which can be set up to determine recipe data for a recipe for the production of a certain food (e.g. to read it from a storage unit of the kitchen appliance 100 or to download it from a database). Furthermore, the control unit 101 can be set up to operate the food processor 100 at least partially automatically as a function of the recipe data in order to support the user in the production of the specific food.
  • the food processor 100 can have a lid 109 for covering the container 104.
  • the lid 109 can be locked by means of a locking device (not shown), if necessary, in order to prevent access to the container 104 if necessary.
  • 1b shows an exemplary kitchen appliance 100 in a perspective view.
  • 1c shows the base 103 of an exemplary kitchen appliance 100 without a container 104.
  • the food processor 100 can comprise an infrared (IR) sensor 110, which is set up to record sensor data relating to the surface or the side wall of the container 104.
  • the IR sensor 110 can be arranged within the base 103 of the food processor 100 and directed at the location of the (removable) container 104.
  • the IR sensor 110 can be arranged at a certain height (for example 10 mm or more, or 15 mm or more) from the floor on the side of the container 104.
  • the IR sensor 110 is designed to detect the (electromagnetic) radiation emitted from a surface in the infrared range. In particular, the intensity of the radiation can be recorded.
  • the temperature of the surface or the wall of the container 104 can be inferred on the basis of the detected intensity of the radiation.
  • the IR sensor 110 is set up, sensor data 210 in relation to the temperature of the container 104 and / or to detect the contents 204 arranged in the container 104.
  • the content 204 in the container 104 has a content temperature Ti
  • the wall of the container 104 has a wall temperature Tw
  • the environment around the container 104 has an environment temperature Tu.
  • the sensor temperature Ts displayed by the sensor data 210 typically depends on the content temperature T i, the wall temperature Tw and / or the ambient temperature Tu.
  • the wall temperature Tw can be determined on the basis of the sensor temperature Ts indicated by the sensor data 210 and the ambient temperature Tu, for example using the Stefan-Boltzmann law by the equation
  • T t arge t sur f ace is the wall temperature Tw
  • T ra sensor is the sensor temperature Ts
  • T ambi en t is the ambient temperature Tu
  • e is the emissivity of the wall of the container 104.
  • FIG. 2 also shows the basic temperature sensor 111, which is arranged, for example, on the base 103 of the kitchen appliance 100 below the container 104.
  • the basic temperature sensor 110 can comprise a temperature-dependent ohmic resistance.
  • the base temperature sensor 111 is configured to acquire temperature data 211 (ie sensor data) relating to the temperature of the container 104.
  • the temperature indicated by the temperature data 211 is referred to in this document as the base temperature.
  • FIG. 2 shows a temperature control unit 105 (in particular a heating unit) of the device 200, with which the temperature of the container 104 can be controlled (in particular heated or heated).
  • the temperature control unit 105 can be operated as a function of the basic temperature data 211 of the basic temperature sensor 111.
  • a setpoint temperature can be specified during a warming-up process and the temperature control unit 105 can be caused to produce a specific (heating) output.
  • the power produced by the temperature control unit 105 can be set as a function of the basic temperature data 211.
  • a desired course over time of the temperature up to the desired temperature can be specified, and the output of the temperature control unit 105 can be adapted as a function of the basic temperature data 211, so that the base temperature follows the desired course over time.
  • a time gradient for the temperature can be specified, and the output of the temperature control unit 105 can be adapted as a function of the basic temperature data 211, so that the basic temperature has the specified time gradient.
  • a controller eg a PID controller
  • the (sole) use of the basic temperature data 211 for setting the temperature of the container 104 can lead to inaccuracies. For example, it can happen that a food burns in the container 104 and thereby a thermally insulating layer is formed on the bottom of the container 104, which causes the base temperature data 211 to only provide a relatively inaccurate content temperature of the contents of the container 104 Show.
  • the device 200 can comprise an additional temperature sensor 110 (in particular an IR sensor) which is set up to record temperature data 210 (hereinafter referred to as additional temperature data) at a further location of the container 104 (in particular on the side wall of the Container 104, with a certain distance, for example 5mm or more, or 10mm or more, from the bottom of the container 104) to grasp.
  • additional temperature data 210 can be used and / or taken into account in the control and / or regulation of the output of the temperature control unit 105 to increase the accuracy of setting the content temperature of the content 204 of the container 104.
  • FIGS. 3a to 3c show exemplary temperature profiles during a warming-up process of the content 204 of the container 104 to a target temperature 311.
  • FIGS. 3a to 3c show the time profile of the content temperature 322 of the estimated on the basis of the additional temperature data 210 Contents 204 of the container 104.
  • the temperature determined on the basis of the additional temperature data 210 is also referred to as the additional temperature 322 in this document.
  • FIGS. 3a to 3b show the time profile of the base temperature 321 resulting from the base temperature data 211.
  • the control unit 101 can be set up to operate the temperature control unit 105 in such a way that the contents 204 of the container 104 are heated to the target temperature 311.
  • gradient-based control or regulation can initially take place in order to ensure that the temperature of the content 204 and / or the base temperature 321 with a certain gradient (for example x Kelvin per second, for example with x between 0.2 and 1) increases.
  • a gradient-based open-loop or closed-loop control takes place in the examples shown in FIGS. 3a to 3c up to time 302. In this case, the setpoint gradient is reduced at time 301 (e.g. when the lower temperature threshold value 312 is reached).
  • a regulation e.g. a PID regulation
  • a regulation of the temperature can take place as a function of a setpoint value for the base temperature 321 (as is the case in the examples of FIGS. 3a to 3c from time 302).
  • the control unit 101 can be set up to compare the base temperature 321 (determined using the basic temperature data 211) with the additional temperature 322 (determined using the additional temperature data 210) at a specific point in time.
  • a target offset 300 for the target temperature 311 to be reached can then be determined as a function of the difference between the base temperature 321 and the additional temperature 322 at the specific point in time.
  • the target temperature 311 to be reached can then be adapted at the specific point in time by the determined target offset 300 to a corrected target temperature 313 at the specific point in time to determine.
  • the temperature control unit 105 can then be controlled and / or regulated at the specific point in time as a function of the corrected target temperature 313 in order to set the content temperature of the content 204 of the container 104 to the target temperature 311 in a reliable and precise manner.
  • the deviation of the base temperature 321 from the corrected target temperature 313 can be taken into account as a control error.
  • the control unit 101 can in particular be set up to calculate the respective difference between the base temperature 321 (or alternatively the target temperature 311) and the additional temperature 322 at a sequence of times, and the respective target offset based on the difference 300 to be determined. Furthermore, a respective corrected target temperature 313 can be calculated at the sequence of points in time based on the respective target offset 300. The corrected target temperature 313 can thus change over time.
  • the target offset 300 can depend on the amount and / or on the sign of the difference between the base temperature 321 (or the target temperature 311) and the additional temperature 322.
  • the target offset 300 can be positive (in order to increase the corrected target temperature 313 compared to the target temperature 312) if the base temperature 321 (or the target temperature 311) is greater than the additional temperature 322 is.
  • the target offset 300 can be negative (in order to reduce the corrected target temperature 313 compared to the target temperature 312) if the base temperature 321 (or the target temperature 311) is less than the additional temperature 322 is.
  • the amount of the target offset 300 can be limited to a maximum value (eg to a value between 2 ° C.
  • FIG. 5 shows an exemplary relationship 500 between the difference 501 between the base temperature 321 (or the target temperature 311) and the additional temperature 322 and the target offset 300.
  • the difference 501 between the target temperature 311 and the additional temperature 322 can be considered as an alternative or in addition to the difference 501 between the base temperature 321 and the additional temperature 322.
  • the target offset 300 can then (as described above) be determined as a function of the amount and / or the sign of the difference 501.
  • the additional temperature 322 in an initial phase of the warming-up process is substantially below the base temperature 321 (or below the target temperature 311), so that the target temperature 311 by one positive target offset 300 is increased.
  • the corrected target temperature 311 is used by the control unit 101 to control or regulate the temperature control unit 105 (possibly alone) on the basis of the basic temperature data 211.
  • gradient-based regulation can take place in order to cause the base temperature 321 to rise with a specific temporal setpoint gradient.
  • a lower temperature threshold value 312 when a lower temperature threshold value 312 is reached, the value of the setpoint gradient can be reduced (i.e. at time 301).
  • the lower temperature threshold value 312 can, for example, be between 5% and 15% below the target temperature 311.
  • the temperature control unit 105 is operated in such a way that no further increase in the base temperature 321 is brought about. However, there is typically still an increase in the additional temperature 322 (which follows the increase in the base temperature 321).
  • the target offset 300 can be reduced so that the corrected target temperature 312 gradually approaches the target temperature 311 becomes.
  • 3a shows a case in which the target offset 300 is continuously reduced, and both the base temperature 321 and the additional temperature 322 reach the target temperature 311 at time 303 without overshoots of the additional temperature 322.
  • 3b shows a case in which there is an overshoot of the additional temperature 322 at the time 304 and the target offset 300 becomes negative as a result. In this case, too, a convergence of the base temperature 321 and the additional temperature 322 to the target temperature 311 can be brought about.
  • the kitchen appliance 100 comprises a container 104 for holding a food 204 (for example with a capacity of 2 liters or more, or of 3 liters or more). Furthermore, the kitchen machine 100 comprises a temperature control unit 105 (in particular a heating unit or a heating element) which is set up to temperature control the container 104 from at least one side of the container 104 (in particular on the underside of the container 104).
  • the method 400 can be carried out by a control unit 101 of the kitchen appliance 100.
  • the method 400 comprises the acquisition or determination 401 of basic temperature data 211 in relation to a first location of the container 104 (e.g. on the underside or on the bottom of the container 104). Furthermore, the method 400 comprises the acquisition or determination 402 of additional temperature data 210 in relation to a second location of the container 104 (e.g. on a side wall of the container 104).
  • the method 400 further includes the operation 403 of the temperature control unit 105 to control the temperature of the container 104 as a function of the basic temperature data 211 and as a function of the additional temperature data 210.
  • the basic temperature data 211 can be used as a periodic measured variable for setting and / or for Regulation of the temperature of the container 104 and / or to determine the manipulated variable for the temperature control unit 105 can be used.
  • the additional temperature data 210 can be used to adapt the target variable for setting and / or regulating the temperature of the container 104.
  • the temperature of the contents of the contents 204 of a container 104 can be set in an accelerated, safe and precise manner. In this way, the quality of food that is produced in a food processor 100 with a cooking function can be increased.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un robot culinaire (100) comprenant un récipient (104) destiné à recevoir des aliments (204) et une unité de régulation de température (105) conçue pour réguler la température du récipient (104) à partir d'au moins un côté du récipient (104). Le robot culinaire (100) comprend également un capteur de température de base (111) qui est conçu pour détecter des données de température de base (211) associées à une première position du récipient (104), et un capteur de température auxiliaire (110) qui est conçu pour détecter des données de température auxiliaires (210) associées à une seconde position du récipient. De plus, le robot culinaire (100) comprend une unité de commande (101) qui est conçue pour faire fonctionner l'unité de régulation de température (105) afin de réguler la température du récipient (104) sur la base des données de température de base (211) et sur la base des données de température auxiliaire (210).
PCT/EP2020/069968 2019-07-30 2020-07-15 Robot culinaire et procédé de fonctionnement d'un robot culinaire WO2021018586A1 (fr)

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Application Number Priority Date Filing Date Title
EP20742687.5A EP4003104A1 (fr) 2019-07-30 2020-07-15 Robot culinaire et procédé de fonctionnement d'un robot culinaire

Applications Claiming Priority (2)

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DE102019211284.6A DE102019211284A1 (de) 2019-07-30 2019-07-30 Küchenmaschine und Verfahren zum Betrieb einer Küchenmaschine
DE102019211284.6 2019-07-30

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WO2021018586A1 true WO2021018586A1 (fr) 2021-02-04

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DE (1) DE102019211284A1 (fr)
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Publication number Priority date Publication date Assignee Title
EP4159093A1 (fr) * 2021-10-04 2023-04-05 BSH Hausgeräte GmbH Système de cuisson intégré

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US20110003048A1 (en) * 2008-02-07 2011-01-06 Naoki Sugimoto Electric rice cooker and method of cooking rice
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