EP1856452A1 - Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson - Google Patents

Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson

Info

Publication number
EP1856452A1
EP1856452A1 EP06707265A EP06707265A EP1856452A1 EP 1856452 A1 EP1856452 A1 EP 1856452A1 EP 06707265 A EP06707265 A EP 06707265A EP 06707265 A EP06707265 A EP 06707265A EP 1856452 A1 EP1856452 A1 EP 1856452A1
Authority
EP
European Patent Office
Prior art keywords
gas
cooking
food
time
concentration
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
EP06707265A
Other languages
German (de)
English (en)
Other versions
EP1856452B1 (fr
Inventor
Konrad SCHÖNEMANN
Michael Riffel
Lutz Ose
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EGO Elektro Geratebau GmbH
Original Assignee
EGO Elektro Geratebau 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 EGO Elektro Geratebau GmbH filed Critical EGO Elektro Geratebau GmbH
Publication of EP1856452A1 publication Critical patent/EP1856452A1/fr
Application granted granted Critical
Publication of EP1856452B1 publication Critical patent/EP1856452B1/fr
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the invention relates to a method for controlling cooking processes in a cooking chamber and an apparatus therefor.
  • the invention has for its object to provide an alternative method and an alternative device available to control a cooking process in a cooking chamber or cooking appliance and to automate as much as possible, with advantageous detection as simple, accurate and error-free runs.
  • the food to be cooked is determined, which can be done in various ways, as will be explained in more detail below.
  • a vector is linked, which is read from a memory of an evaluation circuit.
  • This vector is derived from a plurality of vectors stored in the memory, which have been previously determined empirically for this method for a plurality of different items to be cooked and then stored in the memory, for example at the factory.
  • the vector is at least two-dimensional and has at least one time value and at least one scalar value.
  • the concentration of a gas characteristic of the determined food to be cooked is measured by a gas sensor.
  • This gas sensor is advantageously designed or configured specifically for this characteristic gas, for example in that it can be controlled differently for particularly good detection of different gases.
  • the time course of the concentration of the characteristic gas is measured.
  • a first point is detected at which the concentration has the largest gradient in terms of magnitude. This extreme value of the time course of the concentration can be pronounced both as a maximum and as a minimum. Both this amount of the largest magnitude gradient and the time at which it is reached are stored.
  • a second point is detected where the concentration of the gas is zero gradient. Here only the time of reaching this second point is stored.
  • a straight line is mathematically laid through the first and the second point and their slope determined.
  • the further calculation of the entire cooking time can be carried out. This is done by keeping the slope of the line is multiplied by the scalar value of the read vector.
  • the time value of the read-out vector is added to it and thus determines the entire cooking time. Compared to the cooking time already passed, the remaining cooking time can be determined. After reaching either an operator can be made aware of the Garende by appropriate signals. Alternatively, the cooking process can be stopped, in particular by switching off a heater in the oven.
  • the determination of the food to be cooked can basically be done in two different ways. On the one hand, it is possible for an operator to enter the food manually or to make it known to the evaluation circuit. For this purpose, a menu guide can be provided with appropriate input means.
  • the detection of the points or of the first point and of the second point takes place algorithmically by forming differences between values of the gradient of the time profile of the concentration of the characteristic gas. This can be done in discrete time intervals with a fixed duration, for example a few seconds.
  • the sensor signals are not evaluated from the beginning, since in most cases anyway not yet come with a very soon approaching end of the cooking process and the processes, so to speak, not yet settled are.
  • an evaluation of the sensor signals only starts when the oven temperature has reached 90% of the final temperature or the selected cooking temperature.
  • the gas sensors can be designed or specified in different ways. On the other hand, they can be designed so that they only detect the concentration of three-atom or even higher-atom gases in the oven. So a certain pre-selection of gases to be detected is possible, which reduces the effort and can increase the reliability of detection. Furthermore, it is possible that the gas sensors to oxygen, nitrogen and / or carbon dioxide are insensitive or do not detect these gases. Nevertheless, it is also possible that in individual cases, under certain circumstances, depending on the food, also one of these three gases is determined, in particular carbon dioxide.
  • the humidity in the cooking chamber or the moisture content of the exhaust air or the air in the oven can be detected.
  • a specially designed humidity sensor can be used. The value of this moisture can be used advantageously both for an automatic detection of the food itself and for a determination of an end time of the cooking process.
  • the control of a gas sensor can be simplified. A sensor heating and a necessary temperature control is no longer necessary. Both, however, can be realized in an advantageous embodiment of the invention.
  • An arrangement of the gas sensor or sensors in an exhaust duct of the cooking chamber, in particular in an oven in Wrasenkanal is considered to be particularly advantageous.
  • the gases which are produced during the cooking process in the cooking chamber can be determined relatively concentrated and at the same time uniformly distributed.
  • Fig. 1 is a schematic representation of a baking oven according to the invention with gas sensor and control and
  • Fig. 2 shows the diagram of a course of the gas concentration and its gradient.
  • a baking oven 11 is shown schematically.
  • the muffle 13 is surrounded by a correspondingly insulated wall 12.
  • an oven heater 15 with Upper heat and lower heat arranged and connected to an oven control 16.
  • an oven control 16 on a Abstellgitter 18 in the muffle 13 is a baking pan 20 with a dough mixture 22 as food.
  • gas 24 contains various ingredients. On the basis of these ingredients, on the one hand, an automatic identification of the food or dough mixture 22 may already be possible at the beginning of the cooking process.
  • the gas 24 a recognition or calculation of the entire cooking time is possible, as will be explained in more detail below.
  • a schematically illustrated Wra senauslass 14a is shown, which merges into a vapor channel 14b.
  • This Wrasenkanal 14b leads out of the muffle 13 and the oven 11 also in a known manner.
  • a gas sensor 26 is arranged in the vapor channel 14b. This is connected to a sensor electronics 28.
  • a characteristic gas can be detected, which is located in the gas mixture 24.
  • the oven 11 or the controller 16 already knows at this point in time what the food to be cooked is or what the special dough mixture 22 is.
  • a specific gas or its concentration K is measured in the exhaust gas, which through the vapor channel 14 b from the oven 11 flows.
  • This concentration K is shown schematically in FIG. 2 over time t. As you can see, it rises slowly, then reaches a peak and then falls off relatively steeply. This climax forms the above-mentioned extreme value. It could also be a minimum to be used as an extreme for the evaluation.
  • the gradient or the first derivative K ' is determined. This is shown in dashed lines in their time course over time t.
  • the time t1 is determined at which the gradient K 'has its largest value K ' 1. This is shown in the diagram in FIG. 2.
  • a corresponding, stored vector from a memory of the controller 16 is read to the known food or the dough mixture 22.
  • This vector is two-dimensional and contains a time value t ⁇ and a scalar value SO. It may advantageously be determined empirically and for this type of oven 11 as well as certain groups of cooking products, including the dough mixture 22, are determined at the factory and then stored in the controller 16. Now the calculation of the total cooking time tG is possible according to the equation
  • a signal may be given to an operator, preferably acoustically and / or optically.
  • the type of food to be cooked is known.
  • This can either be entered by an operator to the oven 11 or the controller 16 via input means, not shown in FIG. 1, but easily realizable by the person skilled in the art.
  • a recognition of the food or the dough mixture 22 take place, as described in the aforementioned German Patent Application P 44292 DE.
  • the entire gas mixture with respect to its individual gas constituents is no longer investigated, but only the concentration K of a characteristic gas 24 is taken into account and detected by the gas sensor 26.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP06707265A 2005-03-07 2006-02-24 Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson Not-in-force EP1856452B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005011305A DE102005011305A1 (de) 2005-03-07 2005-03-07 Verfahren und Vorrichtung zur Regelung von Garvorgängen in einem Garraum
PCT/EP2006/001729 WO2006094658A1 (fr) 2005-03-07 2006-02-24 Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson

Publications (2)

Publication Number Publication Date
EP1856452A1 true EP1856452A1 (fr) 2007-11-21
EP1856452B1 EP1856452B1 (fr) 2010-11-03

Family

ID=36218505

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06707265A Not-in-force EP1856452B1 (fr) 2005-03-07 2006-02-24 Procede et dispositif de reglage de processus de cuisson dans une chambre de cuisson

Country Status (6)

Country Link
US (1) US7811616B2 (fr)
EP (1) EP1856452B1 (fr)
AT (1) ATE487092T1 (fr)
DE (2) DE102005011305A1 (fr)
ES (1) ES2355598T3 (fr)
WO (1) WO2006094658A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007003225A1 (de) 2007-01-15 2008-07-17 E.G.O. Elektro-Gerätebau GmbH Verfahren und Gargerät zur Regelung von Garvorgängen in einem Garraum
PL2469184T3 (pl) * 2010-12-23 2015-12-31 Miele & Cie Sposób eksploatacji urządzenia do gotowania
BR112014012576A2 (pt) * 2011-11-28 2017-06-06 Koninklijke Philips Nv método para o cozimento de alimentos contendo amido, e panela de alimentos
DE102012222166A1 (de) * 2012-12-04 2014-06-05 BSH Bosch und Siemens Hausgeräte GmbH Gargerät
US20160295640A1 (en) * 2013-11-14 2016-10-06 Koninklijke Philips N.V. Smart cooking apparatus and method
US20170130968A1 (en) * 2015-11-10 2017-05-11 General Electric Company Method for Monitoring Cooking in an Oven Appliance
CN110200515B (zh) * 2019-06-17 2020-11-03 杭州老板电器股份有限公司 烤制烹饪厨具及其控制方法
EP4016067A1 (fr) * 2020-12-17 2022-06-22 BSH Hausgeräte GmbH Procédé pour déterminer l'état de fraîcheur d'un aliment dans un récipient de stockage ainsi que produit programme informatique et récipient de stockage
DE102022206214A1 (de) 2022-06-22 2023-12-28 BSH Hausgeräte GmbH Betreiben eines Haushalts-Gargeräts mit einem Feuchtesensor

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DE2706367C3 (de) * 1976-02-17 1980-12-04 Matsushita Electric Industrial Co., Ltd., Kadoma, Osaka (Japan) Vorrichtung zur Regelung der Aufheizung für einen Ofen, insbesondere einen Mikrowellenofen
CA1130394A (fr) * 1978-09-05 1982-08-24 Takeshi Tanabe Appareil de cuison a rendement regle par sonde de captage des vapeurs de cuisson
JPS5875629A (ja) * 1981-10-30 1983-05-07 Matsushita Electric Ind Co Ltd センサを備えた自動加熱装置
US4507529A (en) * 1983-06-29 1985-03-26 General Electric Company Food emission sensing
JPH0697096B2 (ja) * 1986-03-20 1994-11-30 松下電器産業株式会社 加熱装置
EP0455169B1 (fr) * 1990-04-28 1996-06-19 Kabushiki Kaisha Toshiba Cuisinière à chauffage
US5349163A (en) * 1990-08-17 1994-09-20 Samsung Electronics Co., Ltd. Method of automatically cooking food by detecting the amount of gas or smoke being exhausted from a cooking device during cooking
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KR0146126B1 (ko) * 1994-12-16 1998-08-17 구자홍 전자레인지의 가열시간 제어장치 및 방법
DE10120136A1 (de) * 2001-04-25 2002-11-14 Frima Sa Garverfahren und Gargerät mit automatischer Garguterkennung
DE10230242B4 (de) * 2002-07-04 2004-08-19 Rational Ag Verfahren zum Betreiben einer Gebläseeinrichtung in einem Gargerät und Gargerät zum Durchführen dieses Verfahrens
DE10307247A1 (de) * 2003-02-17 2004-08-26 E.G.O. Elektro-Gerätebau GmbH Einrichtung zum Absaugen von Abluft eines Elektrowärmegeräts und Verfahren zum Betrieb derselben
DE10327861B4 (de) * 2003-06-18 2006-05-11 Miele & Cie. Kg Verfahren zur Steuerung eines Garvorgangs bei einem Gargerät und Gargerät
DE10327864B4 (de) * 2003-06-18 2006-02-09 Miele & Cie. Kg Verfahren zur berührungslosen Steuerung eines Garvorgangs bei einem Gargerät und Gargerät
DE10340146A1 (de) * 2003-08-25 2005-03-24 E.G.O. Elektro-Gerätebau GmbH Verfahren und Vorrichtung zur Auswertung eines Gases, insbesondere zur Steuerung eines Elektrogeräts
EP1595453A1 (fr) 2004-05-10 2005-11-16 SMEG S.p.A. Procédé de commande automatique pour la cuisson de produits alimentaires dans un four, et four à commande automatique
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Also Published As

Publication number Publication date
DE502006008226D1 (de) 2010-12-16
US7811616B2 (en) 2010-10-12
ES2355598T3 (es) 2011-03-29
DE102005011305A1 (de) 2006-09-14
EP1856452B1 (fr) 2010-11-03
US20080008808A1 (en) 2008-01-10
ATE487092T1 (de) 2010-11-15
WO2006094658A1 (fr) 2006-09-14

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