EP1956301B1 - Procédé de commande d'un processus de cuisson - Google Patents

Procédé de commande d'un processus de cuisson Download PDF

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Publication number
EP1956301B1
EP1956301B1 EP07002699A EP07002699A EP1956301B1 EP 1956301 B1 EP1956301 B1 EP 1956301B1 EP 07002699 A EP07002699 A EP 07002699A EP 07002699 A EP07002699 A EP 07002699A EP 1956301 B1 EP1956301 B1 EP 1956301B1
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EP
European Patent Office
Prior art keywords
value
processing chamber
program
values
work program
Prior art date
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EP07002699A
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German (de)
English (en)
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EP1956301A1 (fr
Inventor
Michael Dr. Greiner
Oliver Dr. Merker
Reinhard Dr. Nielsen
Stefan Dr. Rusche
Thomas Dr. Schreiner
Manfred Breunig
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Rational AG
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Rational AG
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Publication date
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Priority to EP07002699A priority Critical patent/EP1956301B1/fr
Priority to DE502007001898T priority patent/DE502007001898D1/de
Priority to CNA2008100048518A priority patent/CN101238862A/zh
Priority to US12/027,727 priority patent/US8178142B2/en
Priority to BRPI0800125-1A priority patent/BRPI0800125A/pt
Publication of EP1956301A1 publication Critical patent/EP1956301A1/fr
Application granted granted Critical
Publication of EP1956301B1 publication Critical patent/EP1956301B1/fr
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the present invention relates to a method for guiding a work program in a treatment room of a food processing apparatus, in which the treatment room atmosphere is detected by at least one sensor unit and the work program is guided in dependence on detected values and values stored in a storage unit.
  • Maintaining a work program, in particular a cooking program, in a food processing appliance is playing an increasingly important role particularly in food processing equipment for commercial kitchens and canteens.
  • Moisture and temperature sensors in the food processing devices have been used so far. These sensors are used to determine the conditions in a treatment room, but also allow limited conclusions about the state of a placed in the treatment room to be cooked.
  • More detailed information on the condition of the food can be obtained by one or more temperature sensors in the food itself.
  • a food processing device with a cooking process sensor for introduction into a food to be cooked is known, in which a work program is performed on the basis of the temperatures measured by the Garreasler inside the food.
  • the WO 2004/109246 A1 discloses another cooking process sensor that allows a material value detection, for example for Garholderkennung.
  • the introduction of a Garreas in food is cumbersome, source of incorrect operation and leads to an unsightly puncture site in the food.
  • a powerful gas sensor in the form of a gas sensor array for example, from DE 44 23 289 C1 known.
  • the gas sensor disclosed therein is able, by means of a large number of sensor areas, to distinguish even the most complex odors from one another by means of a comprehensive signal pattern.
  • Such a gas sensor array is therefore in principle able to follow complex chemical processes, such as those occurring when cooking foods, based on the chemical composition of the atmosphere surrounding the food.
  • a food processing apparatus having such a gas sensor system, as well as a generic method for carrying out a work program based on these measured values is known from DE 10 2004 062 737 A1 known.
  • a food processing apparatus for completely automatic cooking using a cooking process sensor to be introduced into the food and conducting a cluster analysis is known from US Pat EP 1 666 798 A1 known.
  • the object of the invention is therefore to develop the generic method such that the disadvantages of the prior art are overcome.
  • the selection of a suitable work program is to be simplified so that the food processing device already meets automatically a suitable preselection of the cooking program and the cooking parameters.
  • the overall ease of use is to be improved and the workflows of the work programs made more reliable and reproducible.
  • an improvement in the quality of the result is also desirable, while avoiding an insertion of a Garprozeßfiihlers in food.
  • a cooking program, descaling or cleaning program is selected as a work program.
  • the first value is detected before loading the treatment room with food.
  • the initial value represents the initial state of the food processing device, in particular the treatment space and / or the ambient atmosphere, the initial state being determined by the contamination and / or history of the operation of the food treatment device and / or its installation site.
  • the second value is detected after loading the treatment room with food and before the beginning or at the beginning of the work program.
  • the loading of the treatment chamber with food in particular determined by type, size, amount, seasoning, origin and / or state, in particular storage state, of the food.
  • the third value results from a subtraction of the second value from the first value, in particular based on a linear vector calculation.
  • the first, second and / or third value is displayed, printed or stored or stored, wherein preferably at least one further indication, including a time indication, such as a time and / or a date and / or a location, such as the region, the country and / or the geodetic altitude at the site, is stored.
  • a time indication such as a time and / or a date and / or a location, such as the region, the country and / or the geodetic altitude at the site
  • the third value and / or the work program be stored after being guided in response to the third value, automatically or manually, wherein preferably the third value becomes a stored value.
  • the stored values are assigned to work programs, so that when selecting a work program, only the stored values associated with the selected work program are used in the comparison with the third value.
  • the first value is set to zero either by inputting a command by an operator or automatically after performing a descaling program, a cleaning program, a ventilation and / or a date change.
  • a work program is automatically selected and initiated or suggested, whereby preferably a proposed work program, in particular at least one parameter thereof, can be changed or confirmed at least within predetermined limits.
  • methods according to the invention may be distinguished by the fact that the first and / or second value is determined or modified according to a, in particular resulting from a work program, introduction of water into the treatment room or be.
  • an entry of ambient atmosphere into the treatment space in particular the volume flow of the ambient atmosphere flowing into the treatment space, be taken into account when determining the first, second and / or third value, preferably by weighting.
  • a flushing of the treatment room with ambient atmosphere such as during cooling, humidification, dehumidification, steaming or steaming, in particular the purging and / or flushing rate, and / or an opening of the door of the treatment room, in particular the degree of opening and / or Opening period, is or will be considered.
  • Methods according to the invention may also be characterized in that the temporal development of the first and / or second value is taken into account, preferably by differentiation and / or integration.
  • a plurality of first values is detected, in particular distributed over the treatment room and / or the environment of the treatment room and / or depending on the time and / or temperature
  • / or a plurality of second values is detected, in particular distributed over the treatment room and / or the environment of the treatment room and / or as a function of time and / or temperature.
  • At least one gas sensor array is used as sensor unit, and / or are detected as the first and second values of the odor in the treatment room and / or in the environment outside the treatment room, preferably also at least one temperature sensor and / or a humidity sensor is used.
  • At least two first values and at least two second values are detected, one of which is representative of the treatment room atmosphere and the other representative of the ambient atmosphere, preferably a third first value, in particular by subtraction, from the first two Values and / or a third second value, in particular by subtraction, is calculated from the two second values.
  • a first third value of the first first value and the first second value, a second third value of the second first value and the second second value and / or a third third value of the third first value and the third second value is or will be determined.
  • the invention is therefore based on the surprising finding that, for example, the introduction of a food into the treatment room of a food processing device, the composition of the treatment room atmosphere is changed so that with a suitable gas sensor for determining the treatment room atmosphere already details, such as the Gargutart, the pretreatment , the quality and the seasoning of the food can be recognized and this information can be used to select a cooking program and guide it.
  • the composition of the gases in the treatment room of the food processing equipment must be determined before and after loading the treatment room with a food, so that gargut characteristic independent disturbing background odors can be eliminated or at least reduced, for example via a subtraction.
  • the initial state of the food processing device is thus determined by a type of calibration of the gas sensor, stored and can be subtracted or taken into account in a subsequent cooking process. Will that be Food processing device used continuously, the calibration can be repeated automatically. A further reduction of the effects of background odors can be achieved by detecting the ambient atmosphere, that is to say carrying out a measurement whose result allows conclusions to be drawn about the composition of the gases outside the treatment space but in the immediate vicinity of the cooking appliance. When determining the current state of the treatment room atmosphere, the influence of the ambient atmosphere, for example the kitchen air, can also be taken into account. So it can be ensured that the gas sensor provides good results without an intermediate cleaning or ventilation of the treatment room must take place.
  • a gas sensor system as for example in the DE 10 2004 062 737 A1 is used, it is even possible, for example, not only fish to recognize fish as a fish, but also even more specific to differentiate between different species of fish, for example, zander, plaice or salmon.
  • various cooking parameters can be proposed, such as the treatment room temperature, the end core temperature or the Endgare and the mode.
  • a user can then confirm the suggested parameters or change the suggested parameters as desired.
  • the food processing device can manually or automatically store desired parameters newly set by the user together with the food to be detected by the gas sensor system and correspondingly take this information into account in later applications of the work program.
  • the user can assign certain descriptive names to output signals or differential signals determined by the food to be cooked, the pretreatment, the quality and the seasoning of the food, such as "pork neck provoncale” or “plaice Finkenwerder Art”. Upon later recognition of this signal pattern, these designations can be displayed to the user. Through this learning process an additional ease of use is achieved.
  • the output of the gas sensor system can be manually and automatically reset to make any possible malfunction of the same recognizable.
  • This reset function may be useful after cleaning or descaling the food processor or even after a date change.
  • the detection of the ambient atmosphere has the additional advantage that when a gas exchange between the treatment room atmosphere and the ambient atmosphere, such as occurs when cooling and dehumidifying the treatment room, the additional introduced into the treatment room odors are already identified. If these odors are known by a measurement of the ambient atmosphere, the signals caused by the foreign odors contained in the ambient atmosphere can be differentiated from the signals caused by the food to be cooked.
  • the volume flow i. the amount of ambient atmosphere flowing into the treatment space per unit time is taken into account in the measurement.
  • the volume flow can also be determined by the change of the odor signal in the treatment room.
  • the initial state of the cooking appliance can be quite decisively determined by the odors of the ambient atmosphere.
  • the odors of the ambient atmosphere can even be so strong that the odors in the treatment room at the beginning of the work program so strong by the Ambient be determined that a measurement of the treatment room atmosphere at the beginning of the work program is unnecessary.
  • a second gas sensor is used, or in only one gas sensor, a sampling system, namely for measuring the treatment room atmosphere and the ambient atmosphere.
  • a sampling system namely for measuring the treatment room atmosphere and the ambient atmosphere.
  • the ambient air may also provide evidence of combustion outside the treatment room. For example, if the stewing of a cable is detected by sufficient signal strength of a corresponding known malodor, the cooking device may display a corresponding warning message or issue a warning tone.
  • the temporal evolution of the signals of the gas sensor can be taken into account with respect to the initial state. If, according to a work program, grease remains on the walls of the treatment room, this will generate odors, for example by combustion, during the subsequent heating of the treatment space. These smells can be have already developed in the previously expired work program and thus provide valuable information about the state of the treatment room. These signals and the signal development can therefore also be taken into account in the determination of the initial state.
  • the inventive method thus offers a whole series of advantages over the prior art. Namely, the product quality of the cooked food is increased, the effort in the device operation is reduced, the user needs less expertise to use the food processing equipment, the monitoring effort is reduced in the running work programs and the reproducibility and thus the reliability of the results produced by the food processing equipment is increased ,
  • FIG. 1 shows a schematic sectional view of a food processing apparatus according to the invention.
  • the food processing apparatus 1 comprises a treatment space 4, to which a gas sensor 8 is connected via a sampling system 12.
  • the gas sampling sensor 8 can be supplied with gases from the treatment chamber 4 via the sampling system 12.
  • the signals from the gas sensor 8 are evaluated by a central processing unit 16 of the food processing device 1.
  • the user has the option to set an operating program according to his wishes via an input unit 20.
  • the input unit 20 is connected to the central processing unit 16, which in turn is connected to a display element 24, on which the user input and other messages of the food processing device 1 can be displayed graphically and alphanumerically.
  • the input unit 20 and the display element 24 can also be embodied in one.
  • a temperature sensor 25 and a humidity sensor 26 with which the climate parameters temperature and humidity in the treatment room 4 can be determined.
  • the output signals of the temperature sensor 25 and the humidity sensor 26 are used to control the treatment room climate, in particular by controlling a steam generator 28, of heating elements 29, a circulating air blower 40 and / or a ventilation device 44 takes place.
  • the signals of the climate sensors 25, 26 are also taken into account in the evaluation of the gas sensor 8 in order to obtain an overall picture of the situation for food 31 in the treatment room 4.
  • the central arithmetic unit 16 analyzes the atmosphere in the treatment chamber 4 with the aid of the gas sensor 8, ie the starting situation by supplying gases from the treatment chamber 4 to the gas sensor 8 via the sampling system 12. This can be done with the food processing device 1 at regular intervals or continuously, or by the opening and closing of a door (not shown) of the treatment room 4 by means of a door contact switch 27 initiated.
  • the composition of the treatment space atmosphere is again measured via the gas sensor 8, for example initiated via a food support contact switch (not shown).
  • a memory 36 of the central processing unit 16 typical signal patterns for different foods, spice compositions, marinades or the like are stored. In the central processing unit 16 not only said difference formation is performed, but also the calculated difference compared with the known signal patterns. If a difference signal pattern is detected, the user is proposed via the display element 24, a work program that fits the recognized food 31 with the recognized marinade or seasoning mixture.
  • the user is then able to confirm or change via the input unit 20 the preset parameters and the preset work program.
  • Newly set customer inputs are stored by the central processing unit 16 together with the difference signal pattern in the memory 36, in order to recognize the same or a similar difference signal pattern to the user in the event of future recognition of the parameter last set and / or propose the last set work program on the display element 24.
  • the hitherto unknown difference signal pattern in the memory 36 of the central processing unit 16 can be stored, with the customer request for parameters and / or a work program.
  • the stored data can be statistically analyzed in the arithmetic unit 16. It is thus possible, for example, to propose to the user, for a certain difference signal pattern, the cooking parameters or work programs most frequently set for this difference signal pattern.
  • Data is stored in memory 36 regularly, e.g. every 10 seconds, saved. If at a certain time (such as for breakfast or the like) or on a certain date (such as Sundays, Christmas or the like) a certain food 31, which is recognized by the seasoning and the Gargutart, prepared with a specific work program, so can at Occurrence of the same or a very similar difference signal pattern to just this time or date a corresponding work program and corresponding cooking parameters preset and proposed to the user. This date and time information is thus taken into account in the selection by the arithmetic unit 16 of the stored in the memory 36 and the difference signal pattern matching work programs.
  • the food to be cooked is meat, as well as the seasoning and marinade of the food 31, its fat content near the surface also plays a role in the browning of the piece of meat. With large amounts of fat, browning reactions and even unwanted blackening occur more quickly. Since information about the fat content can also be determined with the gas sensor 8, it is possible to adapt the work programs or the parameters of the work programs accordingly. A lower browning is achieved in that the treatment room temperature over the heating elements 29 and treatment room circulation over the speed of the circulating air blower 40 are reduced.
  • the sensor signal is first recorded as a vector consisting of twenty linearly independent unit vectors.
  • other information relating to the climate in the treatment room 4 such as temperature and humidity can be included as additional linear independent information, so that a twenty-two-tuple, ie a vector of twenty-two linearly independent unit vectors, arises and this for calculating the state and is used in particular for detecting the temporal development of the treatment room climate.
  • the dimension of the subspace is adapted to the event to be recognized, so for example, a two- or four-dimensional subspace is considered.
  • the method according to the invention it is now possible to make the evaluation of the sensors 8, 25, 26 also insensitive to such disturbing odors that are unknown and signal components in the considered projection level, as they occur, for example, in several directly successive cooking with the same food.
  • a back transformation into a linearized space for the evaluation of the sensor signals can be performed.
  • the detection of leaks in the treatment room 4 or a combustion chamber (not shown) of a gas-powered food processing apparatus 1 as a disorder is also possible, in which case, for example, an indication for carrying out maintenance can be given via the display element 24.
  • an indication for carrying out maintenance can be given via the display element 24.
  • a larger gas leak follows the shutdown of the food processing device 1 with simultaneous ventilation through a ventilation device 44 of the treatment room 4 to prevent fires.
  • Each fault is recorded in a security protocol (HACCP protocols) of the central processing unit 16, so that a later review by a third party is possible.
  • HACCP protocols security protocol
  • the course of a cleaning program in the food processing device 1 with the gas sensor 8 and the other sensors 25, 26 of the food processing device 1 can be monitored and controlled and regulated via the central processing unit 16.
  • the central processing unit 16 it can be recognized how large the contamination is or whether an incorrect amount of cleaner or rinse aid was used.
  • the user may then receive appropriate indications about the display element 24 to respond thereto. If there is no reaction of the user, an adaptation of the cleaning program by the central processing unit 16 can take place automatically, for example by adaptation to faulty conditions.
  • the cleaning effect of a cleaning program can be monitored with the gas sensor 8.
  • residues remaining with the gas sensor 8 can still be detected in the treatment room 4 and the cleaning program can be adapted accordingly in order to enable the desired complete cleaning of the treatment space.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Electric Ovens (AREA)

Claims (22)

  1. Procédé de mise en oeuvre d'un programme de travail dans un espace de traitement d'un appareil de traitement de produits alimentaires, dans lequel au moins l'atmosphère de l'espace de traitement de l'appareil de traitement de produits alimentaires est enregistrée par au moins une unité de capteur et le programme de travail est mis en oeuvre en fonction des valeurs enregistrées par celle-ci et des valeurs consignées dans une unité de mémoire,
    caractérisé par les étapes suivantes consistant à :
    - enregistrer au moins une première valeur de l'atmosphère de l'espace de traitement et/ou de l'atmosphère environnante de l'appareil de traitement de produits alimentaires avant le choix et/ou le début du programme de travail,
    - mémoriser la première valeur,
    - enregistrer au moins une deuxième valeur de l'atmosphère d'espace de traitement et/ou de l'atmosphère environnante de l'appareil de traitement de produits alimentaires après chargement de l'espace de traitement avec un produit à cuire ou après introduction d'un produit anticalcaire et/ou de nettoyage dans l'espace de traitement et/ou après le début du programme de travail,
    - déterminer au moins une troisième valeur à partir des première et deuxième valeurs,
    - comparer la troisième valeur avec les valeurs consignées et
    - mettre en oeuvre le programme de travail en fonction du résultat de la comparaison de la troisième valeur avec les valeurs consignées.
  2. Procédé selon la revendication 1, caractérisé en ce que
    un programme de cuisson, un programme anticalcaire ou un programme de nettoyage est choisi comme programme de travail.
  3. Procédé selon la revendication 2, caractérisé en ce que
    dans le cas du choix d'un programme de cuisson, la première valeur est enregistrée avant le chargement de l'espace de traitement avec un produit à cuire.
  4. Procédé selon la revendication 2 ou 3, caractérisé en ce que
    l'état initial de l'appareil de traitement de produits alimentaires, en particulier de l'espace de traitement et/ou de l'atmosphère environnante, est représenté par la première valeur, l'état initial étant déterminé grâce à l'encrassement et/ou à l'historique du fonctionnement de l'appareil de traitement de produits alimentaires et/ou de son emplacement.
  5. Procédé selon l'une quelconque des revendications 2 à 4, caractérisé en ce que
    dans le cas du choix d'un programme de cuisson, la deuxième valeur est enregistrée après le chargement de l'espace de traitement avec un produit à cuire et avant le début ou au début du programme de travail.
  6. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    le chargement de l'espace de traitement avec un produit à cuire est représenté par les deuxième et/ou troisième valeurs, en particulier de manière déterminée par le type, la taille, la quantité, la saisonnalité, l'origine et/ou l'état, en particulier l'état de stockage, du produit à cuire.
  7. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    la troisième valeur est obtenue en soustrayant la deuxième valeur de la première valeur, en particulier en prenant pour base un calcul vectoriel linéaire.
  8. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    les première, deuxième et/ou troisième valeurs sont affichées, imprimées, ou mémorisées, encore au moins une autre indication, y compris une indication temporelle, comme une heure et/ou une date et/ou une indication d'endroit, comme la région, le pays et/ou l'altitude géodésique au niveau de l'emplacement, étant stockées, de préférence lors de la mise en mémoire.
  9. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    la troisième valeur et/ou le programme de travail après mise en oeuvre de celui-ci en fonction de la troisième valeur est mémorisé(e), de manière automatique ou manuelle, la troisième valeur devenant de préférence une valeur consignée.
  10. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    les valeurs consignées sont affectées à des programmes de travail, de sorte que seules les valeurs consignées affectées au programme de travail choisi sont consultées lors du choix d'un programme de travail par comparaison avec la troisième valeur.
  11. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    lors du dépassement inférieur d'au moins une première valeur minimale par la première valeur et/ou d'au moins une deuxième valeur minimale par la deuxième valeur et/ou d'au moins une troisième valeur minimale par la troisième valeur et/ou lors du dépassement positif d'au moins une première valeur maximale par la première valeur et/d'au moins une deuxième valeur maximale par la deuxième valeur et/ou d'au moins une troisième valeur maximale par la troisième valeur, un message d'erreur est affiché, une alarme est déclenchée, une indication de traitement pour un opérateur est affichée et/ou le programme de travail est interrompu.
  12. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    la première valeur est mise à zéro par saisie d'un ordre en provenance d'un opérateur ou de manière automatique après mise en oeuvre d'un programme anticalcaire, d'un programme de nettoyage, d'une ventilation et/ou d'un échange de données.
  13. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    un programme de travail est choisi et initié ou recommandé de manière automatique après la comparaison de la troisième valeur avec les valeurs consignées, un programme de travail recommandé, en particulier au moins un paramètre de celui-ci, pouvant de préférence être modifié ou confirmé au moins à l'intérieur de limites spécifiées.
  14. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    les première et/ou deuxième valeurs sont déterminées après une introduction d'eau dans l'espace de traitement résultant en particulier d'un programme de travail.
  15. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    une introduction d'atmosphère environnante dans l'espace de traitement, en particulier l'écoulement volumétrique de l'atmosphère environnante parcourant l'espace de traitement, est prise en compte dans la détermination des première, deuxième et/ou troisième valeurs, de préférence par pesage.
  16. Procédé selon la revendication 15, caractérisé en ce que
    un rinçage de l'espace de traitement avec de l'atmosphère environnante, comme lors d'un refroidissement, d'une humectation, d'une déshumidification, d'une fumigation ou d'un étuvage, en particulier la durée de rinçage et/ou la vitesse de rinçage, et/ou une ouverture de la porte de l'espace de traitement, en particulier le degré d'ouverture et/ou la durée d'ouverture, est ou sont pris(es) en considération.
  17. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    un rinçage et/ou une ouverture de porte est stoppé(e) pendant l'enregistrement des première et/ou deuxième valeurs.
  18. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    le développement temporel des première et/ou deuxième valeurs est ou sont prise(s) en considération, de préférence par différenciation et/ou intégration.
  19. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    une pluralité de premières valeurs est enregistrée, en particulier sur l'espace de traitement et/ou l'environnement de l'espace de traitement et/ou en fonction du temps et/ou de la température, et/ou une pluralité de deuxièmes valeurs est enregistrée, en particulier de manière répartie sur un espace de traitement et/ou l'environnement de l'espace de traitement et/ou en fonction du temps et/ou de la température.
  20. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    au moins un réseau de capteur de gaz est utilisé comme unité de détection, et/ou le fumet dans l'espace de traitement et/ou dans l'environnement situé à l'extérieur de l'espace de traitement sont enregistré(e)s en tant que première et deuxième valeurs, au moins un capteur de température et/ou un capteur d'humidité étant de préférence également utilisé(s).
  21. Procédé selon l'une quelconque des revendications précédentes,
    caractérisé en ce que
    au moins deux premières valeurs et au moins deux deuxièmes valeurs sont enregistrées, parmi lesquelles l'une est respectivement représentative de l'atmosphère de l'espace de traitement et l'autre est respectivement représentative de l'atmosphère de l'environnement, une troisième première valeur étant calculée, en particulier par soustraction, à partir des deux premières valeurs et/ou une troisième deuxième valeur étant calculée, en particulier par soustraction, à partir des deux deuxièmes valeurs.
  22. Procédé selon la revendication 21, caractérisé en ce que
    une première troisième valeur issue de la première première valeur et de la première deuxième valeur, une deuxième troisième valeur issue de la deuxième première valeur et de la deuxième deuxième valeur et/ou une troisième troisième valeur issue de la troisième première valeur et de la troisième deuxième valeur sont déterminées.
EP07002699A 2007-02-08 2007-02-08 Procédé de commande d'un processus de cuisson Active EP1956301B1 (fr)

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EP07002699A EP1956301B1 (fr) 2007-02-08 2007-02-08 Procédé de commande d'un processus de cuisson
DE502007001898T DE502007001898D1 (de) 2007-02-08 2007-02-08 Verfahren zum Führen eines Garprozesses
CNA2008100048518A CN101238862A (zh) 2007-02-08 2008-02-04 考虑气味特征情况下执行食品处理设备的工作程序的方法
US12/027,727 US8178142B2 (en) 2007-02-08 2008-02-07 Method for conducting a treatment program of a food preparation appliance with consideration of aroma profiles
BRPI0800125-1A BRPI0800125A (pt) 2007-02-08 2008-02-08 processo para a execução de um programa de trabalho de um aparelho de tratamento de gêneros alimentìcios sob a consideração de perfis de aroma

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EP07002699A EP1956301B1 (fr) 2007-02-08 2007-02-08 Procédé de commande d'un processus de cuisson

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US20080193614A1 (en) 2008-08-14
CN101238862A (zh) 2008-08-13
EP1956301A1 (fr) 2008-08-13
DE502007001898D1 (de) 2009-12-17
US8178142B2 (en) 2012-05-15
BRPI0800125A (pt) 2008-09-23

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