EP2154435A2 - Cooking device and method for monitoring a cooking process - Google Patents
Cooking device and method for monitoring a cooking process Download PDFInfo
- Publication number
- EP2154435A2 EP2154435A2 EP20090167143 EP09167143A EP2154435A2 EP 2154435 A2 EP2154435 A2 EP 2154435A2 EP 20090167143 EP20090167143 EP 20090167143 EP 09167143 A EP09167143 A EP 09167143A EP 2154435 A2 EP2154435 A2 EP 2154435A2
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- European Patent Office
- Prior art keywords
- cooking
- cooking chamber
- sensor
- pressure difference
- steam
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- 238000010411 cooking Methods 0.000 title claims abstract description 304
- 238000000034 method Methods 0.000 title claims abstract description 69
- 230000008569 process Effects 0.000 title claims abstract description 37
- 238000012544 monitoring process Methods 0.000 title claims description 6
- 238000012545 processing Methods 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000004146 energy storage Methods 0.000 claims abstract description 3
- 238000005086 pumping Methods 0.000 claims abstract 2
- 235000013305 food Nutrition 0.000 claims description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000002347 injection Methods 0.000 claims description 10
- 239000007924 injection Substances 0.000 claims description 10
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- 238000005259 measurement Methods 0.000 description 14
- 238000001514 detection method Methods 0.000 description 9
- 230000006870 function Effects 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 230000006735 deficit Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003491 array Methods 0.000 description 1
- 238000009530 blood pressure measurement Methods 0.000 description 1
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- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
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- 238000005265 energy consumption Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
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Images
Classifications
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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 invention relates to a cooking appliance and a method for monitoring a cooking process of food in a cooking chamber of the cooking appliance. More particularly, the invention relates to a cooking appliance according to the preamble of patent claim 1 and a method according to the preamble of patent claim 9.
- the exact monitoring of the cooking process of a food item e.g. of meat, e.g. determine the desired Garendschreib and remove the food in good time from the cooking appliance, is particularly important for commercial kitchens as well as in canteen operation of great importance. If a desired final cooking state is not realized, the food to be cooked usually has deficits in taste, e.g. Too much or too little degree of browning, and in the worst case can become completely unusable.
- the cooking process of food can not be completely standardized as a rule, because the food, e.g. have inconsistent sizes and different starting cooking states, and because rarely the total amount of food to be cooked completely agree.
- cooking process sensors are increasingly being used, for example in the form of core temperature sensors.
- Kemtemperaturterler are described, for example in DE 202 04 393 U1 .
- gas sensors work on the assumption that the state of the food and in particular the completion of the cooking process of the food can be determined by the smell of the food. It exploits the fact that foods release numerous volatile substances when heated, but only a few regularly contribute to their characteristic odor.
- gas sensor arrays are used for this purpose, which are described in more detail in the WO 2006/069563 A1 and in the prior art discussed therein.
- the amount of water released by a food in the form of water vapor per unit of time is relevant for a reproducible cooking result.
- the "source steam rate” is basically understood as the total amount of steam produced per unit time, regardless of the source of the steam.
- Usual humidity sensors such as those in the DE 10 2007 003 225 A1 are described in the determination of the source vapor rate does not provide a reliable measurement under all conditions, since with increasing humidity in the oven an ever-increasing error occurs and finally at a humidity of 100%, a determination of the source vapor rate is impossible. Furthermore, in the in DE 10 2007 003 225 A1 disclosed methods required the preselection of a food.
- a method for determining the amount of steam delivered during a cooking process Thereafter, the food to be cooked 4 is heated in a cooking chamber 2, wherein during the cooking process liberated gases, in particular steam, pass through a vapor channel 6 from the cooking chamber.
- a heat conducting body 12 which comprises a first temperature sensor 24, and a second temperature sensor 26 is arranged. With the help of the measurement signals generated by the two temperature sensors, a determination of the time course of the amount of steam escaping from the food to be cooked is made.
- two pressure gauges be arranged in a gas mixture in the region of a blower for determining a proportion of a gas component, in particular a water vapor portion, the pressure gauges determining the pressure in the gas mixture at two measuring points radially spaced from each other with respect to the axis of rotation of the fan.
- auxiliary blades are formed on the back of a disc of a Garraumradialgebläserades at regular angular intervals and arranged the pressure sensors in the region of the auxiliary blades.
- the DE 10 2006 038 415 A1 relates to a cooking appliance and a method for adjusting steam generation in the cooking appliance.
- This discloses a cooking appliance with a cooking chamber 2, which has a steam outlet region 8, 9, and a steam detection element 11 which is arranged outside the cooking chamber 2 and which is arranged to detect a steam flow 14, 14 'emerging through the steam outlet region 9.
- the generation of steam is adjusted as a function of the detection of the steam flow 14, 14 '.
- the vapor detection element is preferably designed as a temperature sensor, especially as a Pt1000 sensor.
- the EP 1 847 203 A1 discloses a method for the preparation of a food, in which it is measured with the aid of a steam outlet sensor when it comes to a steam outlet from the food.
- the measurement of the times of the steam outlet are used to control the duration and the temperature of the cooking process steps in order to optimally match the cooking process to the respective food.
- the cooking chamber temperature after which the heating power is regulated, can be reduced by the detection of the steam outlet.
- a cooking phase can be ended when the measured steam outlet from the food falls below a minimum value.
- the steam outlet sensor comprises an interior 15 a protective housing 16, which interior 15 has an opening 14 to the cooking chamber 1.
- a temperature sensor 18 is arranged in the interior 15, a temperature sensor 18 is arranged. With the help of the temperature signal of the sensor 18, the steam generator 4 is controlled.
- the EP 0 313 768 B1 deals with a parameter control system in an oven for heating a food. It refers to the possibility to measure various flows, including steam, and to control a cooking process based on it. Furthermore, both the JP 56 071 723 A as well as the JP 09 210 369 A and the JP 04 086 418 A in their summaries, cooking appliances that use temperature and gas sensors to deduce the generation of steam in the cooking compartment.
- a disadvantage of these devices or methods is that they are less robust and thus prone to failure and interference is not or only partially excluded.
- the measurement can be carried out only with a certain delay, due to the thermal inertia of the first temperature sensor, which is determined specifically by the surface of the measuring head 14 and the thermal coupling between the measuring head 14 and heat conducting body 12.
- Another problem with the prior art devices / methods is that only under certain conditions can an accurate measurement be made.
- the vapor detection element 11 under certain conditions, not or not exactly detects the flow of steam.
- the vapor detection element 11 is arranged and dimensioned such that the steam flow is always detectable if there is a too high vapor pressure in the cooking chamber for the current mode of operation of the cooking appliance (see sections [0019] and [0022] therein).
- the invention is therefore based on the object of specifying a cooking appliance and a method for monitoring a cooking process of food in the cooking appliance, which can accurately and reliably monitor the cooking process, in particular to determine a source steam rate of a arranged in a cooking chamber food with high accuracy and low delay ,
- the cooking appliance according to the invention comprises a cooking chamber, a channel through which a gaseous medium, in particular water vapor, can emerge from the cooking chamber, and a sensor device for determining the pressure difference between two locations inside the cooking appliance, wherein preferably one of the locations between which a pressure difference inside the device is measured, located inside the channel.
- a gaseous medium in particular water vapor
- the interior of the cooking appliance may in this context include the interior of the cooking chamber and the adjoining interior of the channel.
- the pressure difference determined in this way, it is possible in particular to make a statement as to the amount of gaseous medium emerging from the food to be cooked, both with regard to the volume flow generated and the mass flow generated per unit time.
- Pressure or pressure difference determinations are possible with high accuracy and low delay, so that with the help of the cooking appliance according to the invention, the amount of released during the cooking process gases, especially steam, accurately and reliably determined and thus the cooking process can be monitored accordingly.
- the portion of the steam that is produced technically, that is generated for example by means of a steam generator, an injection system and / or a Beschwadungs can be determined or calculated by known from the prior art technical systems, in particular for example via a the steam generator or the Beschwadungs issued supplied amount of water or a level measurement of a within a boiler of a steam generator is calculable, and in the case of existing corresponding information of the engineered steam source steam, which does not arise from technical systems, ie the proportion of source steam resulting from the food, can be determined with high accuracy.
- the knowledge of this produced by the food source steam which is not defined by the technical systems, but depends on the parameters of the food, allows even more accurate control of the cooking process, in particular parameters of the food can be determined from the thus calculated source steam rate, for example, an initial state That is, whether the food is frozen or is at room temperature when it is introduced into the cooking appliance, or it can be very accurately determined a lot of the cooking appliance supplied food and so the cooking process adapted to this amount of food.
- the part of the source steam originating from the food to be cooked and representing a comparatively smaller proportion compared to the technically produced source steam can be determined very accurately and from this the aforementioned parameters can be derived.
- the cooking device is set up to determine a source vapor rate of a food item in the cooking chamber from at least the pressure difference and / or the course of the pressure difference over time.
- it may be set up to emit a gas volume flow leaving the cooking chamber, a gas mass flow leaving the cooking chamber, a load with which the cooking chamber is fitted, and / or an initial state of food in the cooking space, in particular whether the food is frozen or fresh determine.
- the cooking appliance may further comprise a control device which is adapted to control the cooking process in dependence on the determined pressure difference.
- the gas volume flow determined via the pressure difference the gas process, which is determined via the pressure difference, can be determined via the gas mass flow Pressure difference determined load and / or the determined via the pressure difference output state can be controlled.
- the channel comprises a drain for a liquid medium from the cooking chamber.
- An existing in many devices anyway flow can thus be used to divert the gaseous medium from the cooking chamber and to determine the source vapor rate.
- both locations between which a pressure difference is measured inside the device, lie in the interior of the channel / drain, the two locations preferably on opposite sides in the flow direction, ie upstream and downstream, a deflection point, such as a bend or a bend, lie in the channel / drain.
- the cooking appliance for determining the source vapor rate of the cooking product located in the cooking chamber is arranged to determine a quantity of steam generated in the cooking chamber and from this a quantity of technically produced steam and / or an amount of water and / or steam, which is generated by a possible steam generator, an injection system and / or a Beschwadungsdüse deduct.
- an injection system is understood to be any system which makes it possible to supply moisture to the cooking chamber, be it in liquid form or in vapor form.
- an injection system may include an additional Beschwadungs adopted next to an injection element for supplying moisture.
- the sensor device is adapted to generate a difference signal proportional to the pressure difference between two locations in the interior of the cooking appliance.
- the sensor device for determining the pressure difference between two locations in the interior of the cooking appliance may comprise a suitably arranged first pressure sensor for generating a first sensor signal and a suitably arranged second pressure sensor for generating a second sensor signal and a processing device, wherein the processing device is adapted to a difference signal from the first sensor signal and the second sensor signal.
- the sensor device for determining the pressure difference between two locations in the interior of the cooking appliance a suitably arranged differential pressure sensor for (immediate) generating a corresponding Include differential signal.
- the pressure sensor (s) are / are in operative connection with the pressure conditions prevailing in the interior of the cooking appliance, in order to generate a corresponding signal / corresponding signals, without, however, appreciably influencing the measuring environment.
- the processing device can preferably be set up from the difference signal or the source vapor rate, in particular the source vapor rate of the cooking product located in the cooking chamber and / or the amount of technically produced steam, a value proportional to the gas volume flow coming from the cooking chamber, a value proportional to the to determine the gas mass flow passing from the cooking chamber and / or a value proportional to the product of the gas mass flow passing out of the cooking chamber and the gas volume flow passing out of the cooking space.
- This can be done, for example, through the context given by Bernoulli's law, which will be described in more detail below.
- the cooking appliance can be set up to determine the source vapor rate of a food item in the cooking chamber from the determined gas mass flow and / or the determined gas volume flow.
- the load and / or the initial state can be determined from the determined pressure difference, more precisely over the time profile of the determined pressure difference, preferably the gas volume flow and / or mass flow rate determined therefrom.
- the first pressure sensor is preferably arranged to measure the pressure at a first location in the cooking chamber and to generate a corresponding first sensor signal, and the second pressure sensor to position the pressure at a second location in the channel and generates a corresponding second sensor signal.
- the first pressure sensor is arranged such that it measures the pressure at a first location in the channel and generates a corresponding first sensor signal
- the second pressure sensor is arranged to measure the pressure at a second location in the channel and a corresponding one generates second sensor signal.
- the channel may include a bender, wherein the first pressure sensor is arranged to measure the pressure at a first location in the channel upstream of the bend and generate a corresponding first sensor signal, and the second pressure sensor it is arranged that he presses on one second location in the channel downstream of the bend and generates a corresponding second sensor signal.
- the cooking appliance can additionally comprise a moisture sensor, temperature sensor and / or density sensor, which is in each case arranged and configured to determine the corresponding value in the cooking chamber.
- the respective sensors may be coupled to the processing device for the purpose of transmitting a corresponding sensor signal.
- a control or regulating device may be provided, which is on the one hand in operative connection with the sensor device of the processing device, the moisture sensor, the temperature sensor and / or the density sensor and on the other hand with at least one other functional device of the cooking appliance, wherein preferably the processing device with the control or Control device connected or executed jointly is provided.
- the further functional device comprises a heating device, a cooling device, a blower device, a pump device, an energy storage device, a moisture supply device and / or a moisture removal.
- the cooking appliance according to the invention is characterized by a simple installation, since no additional components for detecting a differential pressure in the oven are necessary. This also leads to a hygienic safety.
- a differential pressure determination with a cooking appliance according to the invention can also be used at different rotational speeds of a fan wheel, which increases the flexibility. Basically, the measurement of a quantity of steam by means of differential pressure leads to a more economical and robust measuring system in comparison to measuring methods known from the prior art.
- the inventive method for monitoring a cooking process of food in a cooking chamber of a cooking appliance comprises the following steps: heating and cooking of the food in the cooking chamber, wherein a gaseous medium, in particular water vapor, is discharged from the food, discharging the gaseous medium from the cooking chamber via a channel leading from the cooking chamber, determining the pressure difference between two locations inside the cooking appliance, wherein one of the locations, in particular in the interior of the channel, and determining a source vapor rate of the food in the cooking chamber, based on the pressure difference and / or the course of the pressure difference over time.
- a gaseous medium in particular water vapor
- the method further comprises the step of determining a gas volume flow leaving the cooking chamber, a gas mass flow leaving the cooking chamber, a load with which the cooking chamber is equipped, and / or an initial state of the cooking product in the cooking chamber on the basis of the pressure difference and / or the course the pressure difference over time.
- the method according to the invention also particularly preferably includes controlling the cooking process as a function of the determined pressure difference, the determined source vapor rate, the determined gas volume flow, the determined gas mass flow, the determined load and / or the determined initial state, preferably as a function of the time course for this purpose.
- determining the source vapor rate of the food in the cooking chamber determines the amount of steam generated in the cooking space and withdrawing an amount of engineered steam and / or an amount of water and / or steam generated by any steam generator, an injection system and / or a Beschwadungsdüse is generated, comprises of the amount of steam generated in the cooking chamber.
- a deduction or determination of the amount of technically produced steam in many ways, in particular depending on the type of production of the technical steam, take place.
- an electrical power and / or heat output supplied to the steam generator can also be used to determine or at least estimate the amount of steam.
- additional sensors for determining a mass flow in a steam supply line to a cooking chamber can be used or empirically, in particular in an "idle" of the cooking appliance, ie an operation of the cooking appliance without a food, values for the technically produced amount of steam depending on an operating condition (operating mode , Temperature range in the cooking chamber, Beschwadungs scholar, for example, medium or high, or injection power) determined and stored in tables or a memory and read from this or this in the respective operating conditions with food and be used to calculate the technical steam quantity.
- operating condition operating mode , Temperature range in the cooking chamber, Beschwadungs antique, for example, medium or high, or injection power
- the method further comprises the step of generating a difference signal corresponding to the pressure difference.
- the difference signal is preferred used to determine a value proportional to the gas volume flow passing out of the cooking chamber.
- the difference signal for determining a value proportional to the gas mass flow passing from the cooking chamber can be used or for determining a value proportional to the product of the gas mass flow passing out of the cooking chamber and the gas volume flow passing out of the cooking chamber.
- the source vapor rate, the load and / or the initial state are particularly preferably determined from the gas mass flow and / or gas volume flow determined as a function of time.
- the removal of the gaseous medium from the cooking chamber via a leading out of the cooking chamber drain for a liquid medium.
- the two locations can be separated from one another in the direction of flow by a deflection point (bend or bend) in the channel.
- the method further comprises the step of determining the moisture value, the temperature value and / or the density of the released gaseous medium in the cooking chamber.
- the measurement should be essentially independent of the source vapor rate, the gas volume flow and / or the gas mass flow, which is why the time profile of the source vapor rate, the gas mass flow and / or the gas volume flow is taken into account for determining the humidity, the temperature and / or the density.
- a method according to the invention is also distinguished by the fact that a cooking process is dependent on the determined pressure difference, the determined source vapor rate, the determined gas volume flow, the determined gas mass flow, the determined load, the determined initial state, the determined temperature, the determined humidity and / or of specific density.
- Fig. 1 shows a schematic representation of a cooking appliance 100 according to the invention.
- the cooking appliance 100 comprises a cooking chamber 10 with an interior 12 into which food can be introduced and removed via a closable opening (not shown).
- To the cooking chamber 10 is connected via an opening 14 at the bottom of the cooking chamber 10 is a down to the bottom running downflow 16 in the form of a channel defining an interior 18. Via the drain 16, liquids and gases can escape from the interior 12 of the cooking chamber 10.
- the first nozzle 20 is arranged at the bottom of the cooking chamber 10.
- the nozzle 20 may also be arranged on another wall of the cooking chamber 10.
- At the outlet 16 a to the interior 18 of the same open second nozzle 22 is arranged.
- a first pressure sensor 24 is arranged, which measures the pressure in the interior 12 of the cooking chamber 10 in the vicinity of the first nozzle 20.
- a second pressure sensor 26 is arranged, which measures the pressure in the interior 18 of the drain 16 in the vicinity of the second nozzle 22.
- the cooking chamber 10 has arranged in its interior 12 a temperature sensor 30, a humidity sensor 32 and a gas medium density sensor 34.
- the two pressure sensors 24 and 26 as well as the temperature sensor 30, humidity sensor 32 and gas medium density sensor 34 each provide a corresponding signal to a processing unit 28.
- the volume flow or the mass flow can be calculated from this.
- the source steam rate can then be determined from these variables, that is, the rate at which water in steam (positive vapor source rate) or steam in water which absorbs the food to be cooked (negative vapor pressure rate) is converted into cooking space 10 in the food.
- the mass of water vapor which leaves the food in liquid form and evaporates, for example, at the bottom of the cooking chamber 10 likewise falls under the source steam rate.
- the amount of water that is generated by any steam generator, a Beschwadungsdüse and / or an injection system is not counted here.
- the product of mass and volume flow can also be used directly for characterizing the processes in the cooking chamber 10.
- the determined values with regard to mass flow, volume flow, the product of both and / or the source vapor rate are forwarded to a control device 36.
- the control device 36 can then use the transmitted data to control the cooking process to achieve a desired cooking success.
- Fig. 2 a further embodiment of the cooking appliance 100 is shown, which, except for the differences described below according to the cooking appliance 100 according to Fig. 1 is constructed.
- two first nozzles 20, 20 'are provided on the cooking chamber 10, and two second nozzles 22, 22' are arranged on opposite sides of the cooking chamber 10 and the drain 16, respectively, in the drain 16 Fig. 2 arranged on the right side nozzle 20 and 22 and the in Fig. 2 arranged on the left side nozzle 20 'and 22' are each connected to each other via a non-illustrated channel.
- a differential pressure sensor is arranged, which supplies a signal to the processing unit 28, the pressure difference between the environment of the first nozzle 20 and the environment of the second nozzle 22 and the environment of the first nozzle 20 'and the environment of the second nozzle 22 'reproduces. From the two pressure differences then an average value is calculated, which then, as described above in connection with Fig. 1 has been described, is used to determine the source vapor rate.
- the second nozzle 22, 22 ' also, as in Fig. 3 is shown at an angle into the interior 18 of the drain 16 open.
- the drain 16 may have a deflection point 38 in the form of a bend or a slight bend, which forms a flow resistance for emerging from the cooking chamber 10 water vapor at the deflection point 38 in the by the in Fig. 4 along arrows shown indicated arrows.
- a first nozzle 20 is arranged upstream to the deflection point 38.
- a second nozzle 22 is arranged downstream of the deflection point 38.
- a pressure sensor 24 or 26 or in a connecting channel, which connects the first nozzle 20 to the second nozzle 22 a differential pressure sensor may be arranged.
- the relatively simple installation and hygienic safety since no access to the oven is required.
- the pressure difference determination according to the in Fig. 4 illustrated embodiment independently (er) of a possibly running fan.
- the invention described above can be used for the intelligent control of cooking process in a cooking appliance, wherein with the help of the pressure difference between cooking chamber and drain or between two points in the process of gas volume flow and / or the gas mass flow of released from the food gases or the source vapor rate of the same can be determined. From the values thus determined, in turn, it is possible to infer the nature and the state of the food as well as the processes in the interior 12 of the cooking chamber 10. These include, in particular, recognition of the amount of food to be cooked in the cooking chamber 10, a differentiation of thawed food to be cooked, prevention of drying / weight loss of the food and control of a steam generator or heating power in the cooking space 10.
- the cooking device may be useful to store certain data and empirical values in a memory of the cooking device in order to compare the determined measurement results or the quantities derived therefrom and to initiate corresponding control commands.
- the stored data can be determined, for example, by means of a calibration measurement in the device.
- Fig. 5 the course of a pressure difference over time for three different loads of a cooking chamber is shown with food. More precisely, three different configurations are shown, namely once a full load, ie a maximum load of a cooking chamber with food, for example, 16 chickens, a half load, so half stuffing the cooking with food, for example, 8 chickens, and a small load, for example, 1 chicken in the oven.
- the three courses differ strongly from each other, in particular there are very different increases at the beginning.
- Fig. 6 shows a further course of a pressure difference over time
- a frozen food is heated, which can be seen from the fact that after a lapse of time t 1, a pressure jump can be observed, indicating the end of a complete condensation on the food ,
- a pressure jump can be observed, indicating the end of a complete condensation on the food .
- the detection of a differential pressure can be used to control a weight loss of a food in the cooking chamber. Both during conventional cooking, so by loading the food with hot air and / or steam, as well as the use of microwaves can estimate a drying of the food, for this purpose from the differential pressure, a source steam rate and thus a loss of water of the food is determined. This allows early countermeasures against dehydration.
- a common problem is the prioritization between a hot air and a steam application.
- With an efficient determination of the source steam rate it is possible to predict a moisture development and thus intelligently lead a cooking process. For example, it is possible to regulate a steam generator in such a way that a moisture loss in the cooking chamber is just compensated so that unnecessary energy consumption in steam generation and water consumption can also be minimized by extinguishing.
- a microwave control namely a control of the power and / or timing of a magnetron, is possible on the basis of the time course of a source vapor rate and / or a loss of water of a food to optimize a Gareries and energy conservation.
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Abstract
Description
Die Erfindung betrifft ein Gargerät und ein Verfahren zum Überwachen eines Garprozesses von Gargut in einem Garraum des Gargerätes. Spezieller betrifft die Erfindung ein Gargerät gemäß dem Oberbegriff des Patentanspruchs 1 und ein Verfahren gemäß dem Oberbegriff des Patentanspruchs 9.The invention relates to a cooking appliance and a method for monitoring a cooking process of food in a cooking chamber of the cooking appliance. More particularly, the invention relates to a cooking appliance according to the preamble of patent claim 1 and a method according to the preamble of patent claim 9.
Die exakte Überwachung des Garprozesses eines Gargutes, z.B. von Fleisch, um z.B. den gewünschten Garendzustand bestimmen und das Gargut rechtzeitig aus dem Gargerät entnehmen zu können, ist insbesondere für Großküchen sowie im Kantinenbetrieb von großer Bedeutung. Wird ein gewünschter Garendzustand nicht realisiert, so weist das Gargut in der Regel geschmackliche Defizite auf, z.B. einen zu starken oder zu geringen Bräunungsgrad, und kann im schlimmsten Fall vollständig unbrauchbar werden. Der Garprozess von Gargut lässt sich in der Regel nicht vollständig standardisieren, weil die Gargüter z.B. uneinheitliche Größen und unterschiedliche Ausgangsgarzustände haben und weil selten die Gesamtmenge an zu garenden Gargütern vollständig übereinstimmen.The exact monitoring of the cooking process of a food item, e.g. of meat, e.g. determine the desired Garendzustand and remove the food in good time from the cooking appliance, is particularly important for commercial kitchens as well as in canteen operation of great importance. If a desired final cooking state is not realized, the food to be cooked usually has deficits in taste, e.g. Too much or too little degree of browning, and in the worst case can become completely unusable. The cooking process of food can not be completely standardized as a rule, because the food, e.g. have inconsistent sizes and different starting cooking states, and because rarely the total amount of food to be cooked completely agree.
Um dennoch unabhängig von der Art, Größe und Anzahl der verwendeten Gargüter reproduzierbare Garergebnisse zu erreichen, werden zunehmend sogenannte Garprozessfühler verwendet, z.B. in Form von Kerntemperaturfühlern. Solche Kemtemperaturfühler sind z.B. beschrieben in
Darüber hinaus sind aus dem Stand der Technik Verfahren bekannt, bei denen eine Entfeuchtung beziehungsweise eine Steuerung eines Dampferzeugers in Abhängigkeit von einer Druckmessung innerhalb eines Garraumes durchgeführt wird. So offenbart die
Neben einem Bedarf daran, die Art der freigesetzten Substanz zu bestimmen, besteht auch ein Bedarf daran, mit hoher Genauigkeit und geringer Verzögerung die Rate zu bestimmen, mit der Substanzen aus dem Gargut freigesetzt werden, sowohl hinsichtlich der freigesetzten Masse als auch dem freigesetzten Volumen. Insbesondere ist die von einem Gargut in Form von Wasserdampf freigesetzte Wassermenge pro Zeiteinheit (Quelldampfrate) für ein reproduzierbares Garergebnis relevant. Hierbei wird die "Quelldampfrate" grundsätzlich als Gesamtmenge an entstehendem Dampf pro Zeiteinheit, unabhängig aus welcher Quelle der Dampf stammt, verstanden.In addition to a need to determine the nature of the released substance, there is also a need to determine with high accuracy and with little delay the rate at which substances are released from the food, both in terms of mass released and volume released. In particular, the amount of water released by a food in the form of water vapor per unit of time (source vapor rate) is relevant for a reproducible cooking result. Here, the "source steam rate" is basically understood as the total amount of steam produced per unit time, regardless of the source of the steam.
Übliche Feuchtigkeitssensoren, wie sie beispielsweise in der
Aus der
In der
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Die
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Nachteilig bei diesen Geräten bzw. Verfahren ist, dass sie wenig robust und damit störanfällig sind und Störeinflüsse nicht oder nur bedingt ausgeschlossen sind. Beispielsweise hängt die Genauigkeit der Messung bzw. die Beeinträchtigung des Messergebnisses durch Störeinflüsse in der Vorrichtung nach der
Der Erfindung liegt daher die Aufgabe zugrunde, ein Gargerät und ein Verfahren zum Überwachen eines Garprozesses von Gargut in dem Gargerät anzugeben, das den Garprozess genau und zuverlässig überwachen kann, insbesondere eine Quelldampfrate eines in einem Garraum angeordneten Garguts mit hoher Genauigkeit und geringer Verzögerung zu bestimmen.The invention is therefore based on the object of specifying a cooking appliance and a method for monitoring a cooking process of food in the cooking appliance, which can accurately and reliably monitor the cooking process, in particular to determine a source steam rate of a arranged in a cooking chamber food with high accuracy and low delay ,
Diese Aufgabe wird durch ein Gargerät mit den Merkmalen von Patentanspruch 1 sowie durch ein Verfahren mit den Merkmalen von Patentanspruch 9 gelöst. Vorteilhafte Ausführungen der Erfindung sind in den abhängigen Ansprüchen 2 bis 8 und 10 bis 15 angegeben.This object is achieved by a cooking appliance with the features of claim 1 and by a method having the features of claim 9. Advantageous embodiments of the invention are specified in the dependent claims 2 to 8 and 10 to 15.
Das erfindungsgemäße Gargerät umfasst einen Garraum, einen Kanal, über den ein gasförmiges Medium, insbesondere Wasserdampf, aus dem Garraum treten kann, und eine Sensoreinrichtung zur Bestimmung der Druckdifferenz zwischen zwei Orten im Inneren des Gargerätes, wobei vorzugsweise einer der Orte, zwischen denen eine Druckdifferenz im Inneren des Geräts gemessen wird, im Inneren des Kanals liegt.The cooking appliance according to the invention comprises a cooking chamber, a channel through which a gaseous medium, in particular water vapor, can emerge from the cooking chamber, and a sensor device for determining the pressure difference between two locations inside the cooking appliance, wherein preferably one of the locations between which a pressure difference inside the device is measured, located inside the channel.
Das Innere des Gargerätes kann in diesem Zusammenhang das Innere des Garraums und das sich daran anschließende Innere des Kanals umfassen. Überraschenderweise ist mit Hilfe der solchermaßen bestimmten Druckdifferenz insbesondere eine Aussage hinsichtlich der Menge des aus dem Gargut austretenden gasförmigen Mediums möglich - sowohl hinsichtlich des erzeugten Volumenstroms als auch des erzeugten Massenstroms pro Zeiteinheit. Druck- bzw. Druckdifferenzbestimmungen sind mit hoher Genauigkeit und geringer Verzögerung möglich, so dass mit Hilfe des erfindungsgemäßen Gargeräts die Menge an während des Garprozesses freigesetzten Gasen, speziell an Wasserdampf, genau und zuverlässig bestimmt und somit der Garprozess entsprechend überwacht werden kann.The interior of the cooking appliance may in this context include the interior of the cooking chamber and the adjoining interior of the channel. Surprisingly, with the aid of the pressure difference determined in this way, it is possible in particular to make a statement as to the amount of gaseous medium emerging from the food to be cooked, both with regard to the volume flow generated and the mass flow generated per unit time. Pressure or pressure difference determinations are possible with high accuracy and low delay, so that with the help of the cooking appliance according to the invention, the amount of released during the cooking process gases, especially steam, accurately and reliably determined and thus the cooking process can be monitored accordingly.
Hierbei wird insbesondere ausgenutzt, dass der Anteil des Dampfes, der technisch erzeugt wird, also beispielsweise mittels eines Dampfgenerators, eines Einspritzsystems und/oder einer Beschwadungseinrichtung erzeugt wird, über aus dem Stand der Technik bekannte technische Systeme bestimmbar beziehungsweise berechenbar ist, insbesondere beispielsweise über eine dem Dampfgenerator oder der Beschwadungseinrichtung zugeführte Wassermenge oder eine Füllstandsmessung eines innerhalb eines Kessels eines Dampfgenerators berechenbar ist, und bei vorliegender entsprechender Informationen des technisch erzeugten Quelldampfes der Quelldampf, der nicht aus technischen Systemen entsteht, also der Anteil an Quelldampf, der aus dem Gargut resultiert, mit hoher Genauigkeit bestimmt werden kann.This exploits in particular that the portion of the steam that is produced technically, that is generated for example by means of a steam generator, an injection system and / or a Beschwadungseinrichtung can be determined or calculated by known from the prior art technical systems, in particular for example via a the steam generator or the Beschwadungseinrichtung supplied amount of water or a level measurement of a within a boiler of a steam generator is calculable, and in the case of existing corresponding information of the engineered steam source steam, which does not arise from technical systems, ie the proportion of source steam resulting from the food, can be determined with high accuracy.
Die Kenntnis dieses durch das Gargut entstehenden Quelldampfes, der nicht durch die technischen Systeme definiert ist, sondern von den Parametern des Gargutes abhängt, ermöglicht eine noch genauere Steuerung des Garvorganges, insbesondere können aus der so berechneten Quelldampfrate Parameter des Gargutes bestimmt werden, beispielsweise ein Anfangszustand, das heißt, ob das Gargut tiefgefroren ist oder sich auf Raumtemperatur befindet, wenn es in das Gargerät eingeführt wird, oder es kann eine Menge an dem Gargerät zugeführten Gargut sehr genau bestimmt werden und so der Garvorgang an diese Gargutmenge angepasst werden.The knowledge of this produced by the food source steam, which is not defined by the technical systems, but depends on the parameters of the food, allows even more accurate control of the cooking process, in particular parameters of the food can be determined from the thus calculated source steam rate, for example, an initial state That is, whether the food is frozen or is at room temperature when it is introduced into the cooking appliance, or it can be very accurately determined a lot of the cooking appliance supplied food and so the cooking process adapted to this amount of food.
Auf Grund der durch die Druckdifferenzmessung möglichen hohen Genauigkeit der Bestimmung der Quelldampfrate ist der Teil des Quelldampfes, der aus dem Gargut stammt und im Vergleich zu dem technisch erzeugten Quelldampf einen vergleichsweise geringeren Anteil darstellt, sehr genau bestimmbar und daraus sind die zuvor genannten Parameter ableitbar.Due to the high accuracy of the determination of the source vapor rate, which is possible by the pressure difference measurement, the part of the source steam originating from the food to be cooked and representing a comparatively smaller proportion compared to the technically produced source steam can be determined very accurately and from this the aforementioned parameters can be derived.
Insgesamt führt diese sehr genaue Bestimmung der Quelldampfrate zu einer Erhöhung der Intelligenz des Gargerätes, da selbsterkennend zusätzliche Gargutparameter bestimmt werden können, ohne das es entsprechender Eingaben seitens eines Benutzers bedarf. So lassen sich aus der so bestimmten Quelldampfrate eine Beladungserkennung, die Erkennung eines Gargutszustands, beispielsweise, ob es sich um ein gefrorenes Gargut handelt, die Kontrolle eines Gewichtsverlustes, eine effizienterer Feuchteregelung innerhalb des Garraums, eine bessere Steuerung eines Garprozesses und eine Korrektur von Sensordaten bezüglich einer Verdünnung des Gases erzielen.Overall, this very accurate determination of the source steam rate leads to an increase in the intelligence of the cooking appliance, since self-recognizing additional cooking parameters can be determined without the need for appropriate input from a user. Thus, from the thus determined source steam rate, a load detection, the detection of a food state, for example, if it is a frozen food, the control of weight loss, a more efficient humidity control within the cooking chamber, better control of a cooking process and a correction of sensor data regarding achieve a dilution of the gas.
Das Gargerät ist erfindungsgemäß dazu eingerichtet, aus zumindest der Druckdifferenz und/oder dem Verlauf der Druckdifferenz über die Zeit eine Quelldampfrate eines im Garraum befindlichen Gargutes, zu bestimmen. Ergänzend kann es dazu eingerichtet sein einen aus dem Garraum austretenden Gasvolumenstrom, einen aus dem Garraum austretenden Gasmassenstrom, eine Last, mit der der Garraum bestückt ist, und/oder einen Ausgangszustand von Gargut im Garraum, insbesondere ob das Gargut tiefgekühlt oder frisch ist, zu bestimmen. Zur Erzielung eines reproduzierbaren Garerfolges kann das Gargerät ferner eine Steuereinrichtung umfassen, die dazu eingerichtet ist, den Garprozess in Abhängigkeit von der ermittelten Druckdifferenz zu steuern. Speziell kann der Garprozess in Abhängigkeit von der über die Druckdifferenz ermittelten Quelldampfrate, den über die Druckdifferenz ermittelten Gasvolumenstrom, den über die Druckdifferenz ermittelten Gasmassenstrom, die über die Druckdifferenz ermittelte Last und/oder den über die Druckdifferenz ermittelten Ausgangszustand gesteuert werden.According to the invention, the cooking device is set up to determine a source vapor rate of a food item in the cooking chamber from at least the pressure difference and / or the course of the pressure difference over time. In addition, it may be set up to emit a gas volume flow leaving the cooking chamber, a gas mass flow leaving the cooking chamber, a load with which the cooking chamber is fitted, and / or an initial state of food in the cooking space, in particular whether the food is frozen or fresh determine. To achieve a reproducible cooking success, the cooking appliance may further comprise a control device which is adapted to control the cooking process in dependence on the determined pressure difference. In particular, depending on the source vapor rate determined via the pressure difference, the gas volume flow determined via the pressure difference, the gas process, which is determined via the pressure difference, can be determined via the gas mass flow Pressure difference determined load and / or the determined via the pressure difference output state can be controlled.
Besonders bevorzugt umfasst der Kanal einen Ablauf für ein flüssiges Medium aus dem Garraum. Ein in vielen Geräten ohnehin vorhandener Ablauf kann somit zur Ableitung des gasförmigen Mediums aus dem Garraum und zur Bestimmung der Quelldampfrate genutzt werden.Particularly preferably, the channel comprises a drain for a liquid medium from the cooking chamber. An existing in many devices anyway flow can thus be used to divert the gaseous medium from the cooking chamber and to determine the source vapor rate.
In einer bevorzugten Ausführungsform liegt nicht nur einer der Orte, sondern liegen beide Orte, zwischen denen eine Druckdifferenz im Inneren des Geräts gemessen wird, im Inneren des Kanals/Ablaufs, wobei die beiden Orte bevorzugt auf in Strömungsrichtung entgegengesetzten Seiten, also stromaufwärts und stromabwärts, einer Umlenkstelle, wie etwa einer Biegung bzw. eines Knicks, im Kanal/Ablauf liegen.In a preferred embodiment, not only is one of the locations, but both locations, between which a pressure difference is measured inside the device, lie in the interior of the channel / drain, the two locations preferably on opposite sides in the flow direction, ie upstream and downstream, a deflection point, such as a bend or a bend, lie in the channel / drain.
Es wird ferner vorgeschlagen, dass das Gargerät zur Bestimmung der Quelldampfrate des im Garraum befindlichen Garguts derart eingerichtet ist, eine in dem Garraum erzeugte Dampfmenge zu bestimmen und von dieser eine Menge an technisch erzeugtem Dampf und/oder eine Menge an Wasser und/oder Dampf, die durch einen etwaigen Dampfgenerator, ein Einspritzsystem und/oder eine Beschwadungsdüse erzeugt wird, abzuziehen. Unter einem Einspritzsystem wird hierbei jedes System verstanden, welches es ermöglicht, dem Garraum Feuchtigkeit, sei es in flüssiger Form oder in Dampfform, zuzuführen. Insbesondere kann ein Einspritzsystem neben einem Einspritzelement zur Zuführung von Feuchtigkeit eine zusätzliche Beschwadungseinrichtung umfassen.It is further proposed that the cooking appliance for determining the source vapor rate of the cooking product located in the cooking chamber is arranged to determine a quantity of steam generated in the cooking chamber and from this a quantity of technically produced steam and / or an amount of water and / or steam, which is generated by a possible steam generator, an injection system and / or a Beschwadungsdüse deduct. In this case, an injection system is understood to be any system which makes it possible to supply moisture to the cooking chamber, be it in liquid form or in vapor form. In particular, an injection system may include an additional Beschwadungseinrichtung next to an injection element for supplying moisture.
Bevorzugt ist die Sensoreinrichtung dazu eingerichtet, ein Differenzsignal proportional zur Druckdifferenz zwischen zwei Orten im Inneren des Gargerätes zu erzeugen. Hierzu kann die Sensoreinrichtung zur Bestimmung der Druckdifferenz zwischen zwei Orten im Inneren des Gargerätes einen geeignet angeordneten ersten Drucksensor zur Erzeugung eines ersten Sensorsignals und einen geeignet angeordneten zweiten Drucksensor zur Erzeugung eines zweiten Sensorsignals sowie eine Verarbeitungseinrichtung umfassen, wobei die Verarbeitungseinrichtung dazu eingerichtet ist, ein Differenzsignal aus dem ersten Sensorsignal und dem zweiten Sensorsignal zu bilden. In einer alternativen Ausführungsform kann die Sensoreinrichtung zur Bestimmung der Druckdifferenz zwischen zwei Orten im Inneren des Gargerätes einen geeignet angeordneten Differenzdrucksensor zur (unmittelbaren) Erzeugung eines entsprechenden Differenzsignals umfassen. Auch eine Kombination aus diesen beiden Varianten ist möglich, um beispielsweise einen Mittelwert aus den beiden Differenzsignalen zu bilden. Mit anderen Worten steht/stehen der/die Drucksensoren in Wirkverbindung mit den im Inneren des Gargerätes herrschenden Druckverhältnissen, um ein entsprechendes Signal/entsprechende Signale zu erzeugen, ohne jedoch die Messumgebung nennenswert zu beeinflussen.Preferably, the sensor device is adapted to generate a difference signal proportional to the pressure difference between two locations in the interior of the cooking appliance. For this purpose, the sensor device for determining the pressure difference between two locations in the interior of the cooking appliance may comprise a suitably arranged first pressure sensor for generating a first sensor signal and a suitably arranged second pressure sensor for generating a second sensor signal and a processing device, wherein the processing device is adapted to a difference signal from the first sensor signal and the second sensor signal. In an alternative embodiment, the sensor device for determining the pressure difference between two locations in the interior of the cooking appliance, a suitably arranged differential pressure sensor for (immediate) generating a corresponding Include differential signal. A combination of these two variants is possible, for example, to form an average of the two difference signals. In other words, the pressure sensor (s) are / are in operative connection with the pressure conditions prevailing in the interior of the cooking appliance, in order to generate a corresponding signal / corresponding signals, without, however, appreciably influencing the measuring environment.
Weiter kann die Verarbeitungseinrichtung bevorzugt dazu eingerichtet sein, aus dem Differenzsignal oder der Quelldampfrate, insbesondere der Quelldampfrate des im Garraum befindlichen Garguts und/oder der Menge an technisch erzeugtem Dampf, einen Wert proportional zu dem aus dem Garraum tretenden Gasvolumenstrom, einen Wert proportional zu dem aus dem Garraum tretenden Gasmassenstrom und/oder einen Wert proportional zu dem Produkt aus dem aus dem Garraum tretenden Gasmassenstromes und dem aus dem Garraum tretenden Gasvolumenstromes zu ermitteln. Dies kann beispielsweise über den durch das Gesetz von Bernoulli gegebenen Zusammenhang erfolgen, der nachfolgend genauer dargestellt werden wird. Ferner kann das Gargerät in einer besonders bevorzugten Ausführungsform dazu eingerichtet sein, aus dem ermittelten Gasmassenstrom und/oder dem ermittelten Gasvolumenstrom die Quelldampfrate eines im Garraum befindlichen Gargutes zu bestimmen. Ferner kann aus der ermittelten Druckdifferenz, genauer gesagt über den zeitlichen Verlauf der ermittelten Druckdifferenz, vorzugsweise dem daraus ermittelten Gasvolumenstrom und/oder Massenvolumenstrom, die Last und/oder der Ausgangszustand ermittelt werden.Furthermore, the processing device can preferably be set up from the difference signal or the source vapor rate, in particular the source vapor rate of the cooking product located in the cooking chamber and / or the amount of technically produced steam, a value proportional to the gas volume flow coming from the cooking chamber, a value proportional to the to determine the gas mass flow passing from the cooking chamber and / or a value proportional to the product of the gas mass flow passing out of the cooking chamber and the gas volume flow passing out of the cooking space. This can be done, for example, through the context given by Bernoulli's law, which will be described in more detail below. Furthermore, in a particularly preferred embodiment, the cooking appliance can be set up to determine the source vapor rate of a food item in the cooking chamber from the determined gas mass flow and / or the determined gas volume flow. Furthermore, the load and / or the initial state can be determined from the determined pressure difference, more precisely over the time profile of the determined pressure difference, preferably the gas volume flow and / or mass flow rate determined therefrom.
Speziell ist, wenn zwei separate Drucksensoren verwendet werden, bevorzugt der erste Drucksensor derart angeordnet, dass er den Druck an einem ersten Ort im Garraum misst und ein entsprechendes erstes Sensorsignal erzeugt, und der zweite Drucksensor derart angeordnet, dass er den Druck an einem zweiten Ort im Kanal misst und ein entsprechendes zweites Sensorsignal erzeugt. In einer alternativen Ausführungsform ist der erste Drucksensor derart angeordnet, dass er den Druck an einem ersten Ort im Kanal misst und ein entsprechendes erstes Sensorsignal erzeugt, und der zweite Drucksensor derart angeordnet, dass er den Druck an einem zweiten Ort im Kanal misst und ein entsprechendes zweites Sensorsignal erzeugt. Bei der alternativen Ausführungsform kann der Kanal eine Umlenkstelle (Biegung, Knick) aufweisen, wobei der erste Drucksensor derart angeordnet ist, dass er den Druck an einem ersten Ort im Kanal stromaufwärts der Biegung misst und ein entsprechendes erstes Sensorsignal erzeugt, und der zweite Drucksensor derart angeordnet ist, dass er den Druck an einem zweiten Ort im Kanal stromabwärts der Biegung misst und ein entsprechendes zweites Sensorsignal erzeugt.Specifically, when two separate pressure sensors are used, the first pressure sensor is preferably arranged to measure the pressure at a first location in the cooking chamber and to generate a corresponding first sensor signal, and the second pressure sensor to position the pressure at a second location in the channel and generates a corresponding second sensor signal. In an alternative embodiment, the first pressure sensor is arranged such that it measures the pressure at a first location in the channel and generates a corresponding first sensor signal, and the second pressure sensor is arranged to measure the pressure at a second location in the channel and a corresponding one generates second sensor signal. In the alternative embodiment, the channel may include a bender, wherein the first pressure sensor is arranged to measure the pressure at a first location in the channel upstream of the bend and generate a corresponding first sensor signal, and the second pressure sensor it is arranged that he presses on one second location in the channel downstream of the bend and generates a corresponding second sensor signal.
Zur Bestimmung der Quelldampfrate, der Last und/oder dem Ausgangszustand kann das Gargerät ferner ergänzend einen Feuchtigkeitssensor, Temperatursensor und/oder Dichtesensor umfassen, welcher jeweils derart angeordnet und dazu eingerichtet ist, den entsprechenden Wert im Garraum zu bestimmen. Die jeweiligen Sensoren können zur Übermittlung eines entsprechenden Sensorsignals an die Verarbeitungseinrichtung gekoppelt sein.In order to determine the source vapor rate, the load and / or the initial state, the cooking appliance can additionally comprise a moisture sensor, temperature sensor and / or density sensor, which is in each case arranged and configured to determine the corresponding value in the cooking chamber. The respective sensors may be coupled to the processing device for the purpose of transmitting a corresponding sensor signal.
Ferner kann eine Steuer- oder Regeleinrichtung vorgesehen sein, die einerseits mit der Sensoreinrichtung der Verarbeitungseinrichtung, dem Feuchtigkeitssensor, dem Temperatursensor und/oder dem Dichtesensor und andererseits mit zumindest einer weiteren Funktionseinrichtung des Gargeräts in Wirkverbindung steht, wobei vorzugsweise die Verarbeitungseinrichtung mit der Steuer- oder Regeleinrichtung verbunden oder gemeinsam ausgeführt ist vorgesehen sein. Dabei kann vorgesehen sein, dass die weitere Funktionseinrichtung eine Heizeinrichtung, eine Kühleinrichtung, eine Gebläseeinrichtung, eine Pumpeinrichtung, eine Energiespeichereinrichtung, eine Feuchtigkeitszufuhreinrichtung und/oder eine Feuchtigkeitsabfuhr umfasst.Furthermore, a control or regulating device may be provided, which is on the one hand in operative connection with the sensor device of the processing device, the moisture sensor, the temperature sensor and / or the density sensor and on the other hand with at least one other functional device of the cooking appliance, wherein preferably the processing device with the control or Control device connected or executed jointly is provided. It can be provided that the further functional device comprises a heating device, a cooling device, a blower device, a pump device, an energy storage device, a moisture supply device and / or a moisture removal.
Insgesamt ist festzuhalten, dass das erfindungsgemäße Gargerät sich durch eine einfache Montage auszeichnet, da keine zusätzlichen Bauteile zur Erfassung eines Differenzdrucks im Garraum notwendig sind. Die führt auch dazu, dass eine hygienische Unbedenklichkeit vorliegt. Zudem ist festzuhalten, dass eine Differenzdruckbestimmung mit einem erfindungsgemäßen Gargerät auch bei unterschiedlichen Drehgeschwindigkeiten eines Lüfterrads einsetzbar ist, was die Flexibilität erhöht. Grundsätzlich führt die Messung einer Dampfmenge mittels Differenzdruck zu einem im Vergleich zu aus dem Stand der Technik bekannten Messverfahren wirtschaftlicheren und robusteren Messsystem.Overall, it should be noted that the cooking appliance according to the invention is characterized by a simple installation, since no additional components for detecting a differential pressure in the oven are necessary. This also leads to a hygienic safety. In addition, it should be noted that a differential pressure determination with a cooking appliance according to the invention can also be used at different rotational speeds of a fan wheel, which increases the flexibility. Basically, the measurement of a quantity of steam by means of differential pressure leads to a more economical and robust measuring system in comparison to measuring methods known from the prior art.
Das erfindungsgemäße Verfahren zum Überwachen eines Garprozesses von Gargut in einem Garraum eines Gargerätes umfasst die folgenden Schritte: Erhitzen und Garen des Garguts in dem Garraum, wobei ein gasförmiges Medium, insbesondere Wasserdampf, von dem Gargut abgegeben wird, Abführen des gasförmigen Mediums aus dem Garraum über einen aus dem Garraum führenden Kanal, Bestimmen der Druckdifferenz zwischen zwei Orten im Inneren des Gargerätes, wobei einer der Orte, insbesondere im Inneren des Kanals liegt, und Bestimmens einer Quelldampfrate des im Garraum befindlichen Gargutes, anhand der Druckdifferenz und/oder dem Verlauf der Druckdifferenz über die Zeit.The inventive method for monitoring a cooking process of food in a cooking chamber of a cooking appliance comprises the following steps: heating and cooking of the food in the cooking chamber, wherein a gaseous medium, in particular water vapor, is discharged from the food, discharging the gaseous medium from the cooking chamber via a channel leading from the cooking chamber, determining the pressure difference between two locations inside the cooking appliance, wherein one of the locations, in particular in the interior of the channel, and determining a source vapor rate of the food in the cooking chamber, based on the pressure difference and / or the course of the pressure difference over time.
Bevorzugt umfasst das Verfahren ferner den Schritt des Bestimmens eines aus dem Garraum austretenden Gasvolumenstroms, eines aus dem Garraum austretenden Gasmassenstroms, einer Last, mit der der Garraum bestückt ist, und/oder eines Ausgangszustands von Gargut im Garraum anhand der Druckdifferenz und/oder dem Verlauf der Druckdifferenz über die Zeit. Besonders bevorzugt umfasst das erfindungsgemäße Verfahren auch ein Steuern des Garprozesses in Abhängigkeit von der ermittelten Druckdifferenz, der ermittelten Quelldampfrate, dem ermittelten Gasvolumenstrom, dem ermittelten Gasmassenstrom, der ermittelten Last und/oder dem ermittelten Ausgangszustand, vorzugsweise in Abhängigkeit des zeitlichen Verlaufs hierzu.Preferably, the method further comprises the step of determining a gas volume flow leaving the cooking chamber, a gas mass flow leaving the cooking chamber, a load with which the cooking chamber is equipped, and / or an initial state of the cooking product in the cooking chamber on the basis of the pressure difference and / or the course the pressure difference over time. The method according to the invention also particularly preferably includes controlling the cooking process as a function of the determined pressure difference, the determined source vapor rate, the determined gas volume flow, the determined gas mass flow, the determined load and / or the determined initial state, preferably as a function of the time course for this purpose.
Es wird auch vorgeschlagen, dass das Bestimmen der Quelldampfrate des im Garraum befindlichen Gargutes das Bestimmen einer in dem Garraum erzeugten Dampfmenge und das Abziehen einer Menge an technisch erzeugtem Dampf und/oder einer Menge an Wasser und/oder Dampf, der durch einen etwaigen Dampfgenerator, ein Einspritzsystem und/oder eine Beschwadungsdüse erzeugt wird, von der in dem Garraum erzeugten Dampfmenge umfasst. Hierbei kann ein Abziehen bzw. Bestimmen der Menge an technisch erzeugtem Dampf auf vielfältige Weise, insbesondere in Abhängigkeit von der Art der Erzeugung des technischen Dampfs, erfolgen. So kann neben einer einem Dampferzeuger zugeführten Flüssigkeitsmenge auch eine dem Dampferzeuger zugeführte elektrische Leistung und/oder Wärmeleistung zur Bestimmung bzw. zumindest zur Abschätzung der Dampfmenge heranzogen werden. Auch können zusätzliche Sensoren zur Bestimmung eines Massenstroms in einer Dampfzufuhrleitung zu einem Garraum eingesetzt werden oder empirisch, insbesondere in einem "Leerlauf" des Gargeräts, also einem Betrieb des Gargeräts ohne ein Gargut, Werte für die technisch erzeugte Dampfmenge in Abhängigkeit von einem Betriebszustand (Betriebsart, Temperaturbereich im Garraum, Beschwadungsleistung, beispielsweise mittel oder hoch, oder Einspritzleistung) bestimmt und in Tabellen bzw. einem Speicher abgelegt und aus dieser bzw. diesem in den jeweiligen Betriebszuständen mit Gargut ausgelesen und zur Berechnung der technischen Dampfmenge eingesetzt werden.It is also suggested that determining the source vapor rate of the food in the cooking chamber determines the amount of steam generated in the cooking space and withdrawing an amount of engineered steam and / or an amount of water and / or steam generated by any steam generator, an injection system and / or a Beschwadungsdüse is generated, comprises of the amount of steam generated in the cooking chamber. In this case, a deduction or determination of the amount of technically produced steam in many ways, in particular depending on the type of production of the technical steam, take place. Thus, in addition to a quantity of liquid supplied to a steam generator, an electrical power and / or heat output supplied to the steam generator can also be used to determine or at least estimate the amount of steam. Also, additional sensors for determining a mass flow in a steam supply line to a cooking chamber can be used or empirically, in particular in an "idle" of the cooking appliance, ie an operation of the cooking appliance without a food, values for the technically produced amount of steam depending on an operating condition (operating mode , Temperature range in the cooking chamber, Beschwadungsleistung, for example, medium or high, or injection power) determined and stored in tables or a memory and read from this or this in the respective operating conditions with food and be used to calculate the technical steam quantity.
In einer bevorzugten Ausführungsform umfasst das Verfahren ferner den Schritt des Erzeugens eines Differenzsignals, welches der Druckdifferenz entspricht. Bevorzugt wird das Differenzsignal zum Ermitteln eines Wertes proportional zu dem aus dem Garraum tretenden Gasvolumenstrom verwendet. Ebenso bevorzugt kann das Differenzsignal zum Ermitteln eines Wertes proportional zu dem aus dem Garraum tretenden Gasmassenstrom verwendet werden bzw. zum Ermitteln eines Wertes proportional zu dem Produkt aus dem aus dem Garraum tretenden Gasmassenstromes und dem aus dem Garraum tretenden Gasvolumenstromes.In a preferred embodiment, the method further comprises the step of generating a difference signal corresponding to the pressure difference. The difference signal is preferred used to determine a value proportional to the gas volume flow passing out of the cooking chamber. Also preferably, the difference signal for determining a value proportional to the gas mass flow passing from the cooking chamber can be used or for determining a value proportional to the product of the gas mass flow passing out of the cooking chamber and the gas volume flow passing out of the cooking chamber.
Besonders bevorzugt werden aus dem, als Funktion der Zeit, ermittelten Gasmassenstrom und/oder Gasvolumenstrom die Quelldampfrate, die Last und/oder der Ausgangszustand bestimmt.The source vapor rate, the load and / or the initial state are particularly preferably determined from the gas mass flow and / or gas volume flow determined as a function of time.
Vorteilhafterweise geschieht das Abführen des gasförmigen Mediums aus dem Garraum über einen aus dem Garraum führenden Ablauf für ein flüssiges Medium.Advantageously, the removal of the gaseous medium from the cooking chamber via a leading out of the cooking chamber drain for a liquid medium.
Insbesondere können die beiden Orte, sofern sie beide im Kanal angeordnet sind, durch eine Umlenkstelle (Biegung bzw. Knick) in dem Kanal in Strömungsrichtung voneinander getrennt liegen.In particular, the two locations, provided that they are both arranged in the channel, can be separated from one another in the direction of flow by a deflection point (bend or bend) in the channel.
Bevorzugt umfasst das Verfahren ferner den Schritt des Bestimmens des Feuchtigkeitswertes, des Temperaturwertes und/oder der Dichte des freigesetzten gasförmigen Mediums im Garraum. Dabei sollte die Messung im Wesentlichen unabhängig von der Quelldampfrate, dem Gasvolumenstrom und/oder dem Gasmassenstrom sein, weshalb zur Bestimmung der Feuchtigkeit, der Temperatur und/oder der Dichte der zeitliche Verlauf der Quelldampfrate, des Gasmassenstroms und/oder des Gasvolumenstroms berücksichtigt wird.Preferably, the method further comprises the step of determining the moisture value, the temperature value and / or the density of the released gaseous medium in the cooking chamber. In this case, the measurement should be essentially independent of the source vapor rate, the gas volume flow and / or the gas mass flow, which is why the time profile of the source vapor rate, the gas mass flow and / or the gas volume flow is taken into account for determining the humidity, the temperature and / or the density.
Schließlich zeichnet sich ein erfindungsgemäßes Verfahren auch dadurch aus, dass ein Garprozess in Abhängigkeit von der bestimmten Druckdifferenz, der bestimmten Quelldampfrate, dem bestimmten Gasvolumenstrom, dem bestimmten Gasmassenstrom, der bestimmten Last, dem bestimmten Ausgangszustand, der bestimmten Temperatur, der bestimmten Feuchtigkeit und/oder der bestimmten Dichte geführt wird.Finally, a method according to the invention is also distinguished by the fact that a cooking process is dependent on the determined pressure difference, the determined source vapor rate, the determined gas volume flow, the determined gas mass flow, the determined load, the determined initial state, the determined temperature, the determined humidity and / or of specific density.
Weitere Merkmale und Vorteile der Erfindung ergeben sich aus der nachfolgenden Beschreibung, in der Ausführungsbeispiele der Erfindung anhand schematischer Zeichnungen erläutert sind. Dabei zeigt:
-
Fig. 1 eine Schnittansicht durch einen Teil eines ersten erfindungsgemäßen Gargeräts; -
Fig. 2 ein Schnittansicht durch einen Teil eines zweiten erfindungsgemäßen Gargeräts; -
Fig. 3 eine Schnittansicht durch einen Teil eines dritten erfindungsgemäßen Gargeräts; -
Fig. 4 eine Schnittansicht durch einen Teil eines vierten erfindungsgemäßen Gargeräts; -
Fig. 5 den Verlauf einer Druckdifferenz über die Zeit zur Erkennung einer Last; und -
Fig. 6 den Verlauf einer Druckdifferenz über die Zeit zur Erkennung eines Ausgangszustands.
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Fig. 1 a sectional view through a part of a first cooking appliance according to the invention; -
Fig. 2 a sectional view through part of a second cooking appliance according to the invention; -
Fig. 3 a sectional view through a part of a third cooking appliance according to the invention; -
Fig. 4 a sectional view through part of a fourth cooking appliance according to the invention; -
Fig. 5 the course of a pressure difference over time to detect a load; and -
Fig. 6 the course of a pressure difference over time to detect an initial state.
An dem Garraum 10 ist ein zum Inneren 12 desselben offener erster Stutzen 20 angeordnet. In der
In dem ersten Stutzen 20 ist ein erster Drucksensor 24 angeordnet, welcher den Druck im Inneren 12 des Garraums 10 in der Umgebung des ersten Stutzens 20 misst. In dem zweiten Stutzen 22 ist ein zweiter Drucksensor 26 angeordnet, welcher den Druck im Inneren 18 des Abflusses 16 in der Umgebung des zweiten Stutzens 22 misst. Ferner weist der Garraum 10 in seinem Inneren 12 angeordnet einen Temperatursensor 30, einen Feuchtesensor 32 und einen Gasmediumsdichtesensor 34 auf.In the
Die beiden Drucksensoren 24 und 26 sowie der Temperatursensor 30, Feuchtesensor 32 und Gasmediumsdichtesensor 34 liefern jeweils ein entsprechendes Signal an eine Verarbeitungseinheit 28. In der Verarbeitungseinheit 28 wird der Differenzdruck ermittelt und mit Hilfe des Gesetzes von Bernoulli, wonach der Differenzdruck Δp sich berechnen lässt als
Mit Hilfe der im Garraum gemessenen Temperatur und Feuchte (oder mit der im Garraum gemessenen Gasmediumsdichte) kann daraus wahlweise der Volumenstrom oder der Massenstrom berechnet werden. Aus diesen Größen kann dann die Quelldampfrate bestimmt werden, also die Rate, mit der im Garraum 10 in dem Gargut befindliches Wasser in Dampf (positive Quelldampfrate) bzw. Dampf in Wasser, welches das Gargut aufnimmt, (negative Quelldampfrate) umgewandelt wird. Unter die Quelldampfrate fällt ebenfalls die Masse an Wasserdampf, die das Gargut in flüssiger Form verlässt und beispielsweise am Boden des Garraums 10 verdampft. Die Menge an Wasser, die durch einen etwaigen Dampfgenerator, eine Beschwadungsdüse und/oder ein Einspritzsystem erzeugt wird, wird hierbei jedoch nicht gezählt. Das Produkt aus Massen- und Volumenstrom kann aber auch unmittelbar zur Charakterisierung der Vorgänge im Garraum 10 verwendet werden.With the aid of the temperature and humidity measured in the cooking chamber (or with the gas medium density measured in the cooking chamber), either the volume flow or the mass flow can be calculated from this. The source steam rate can then be determined from these variables, that is, the rate at which water in steam (positive vapor source rate) or steam in water which absorbs the food to be cooked (negative vapor pressure rate) is converted into
Die ermittelten Werte bezüglich Massenstrom, Volumenstrom, des Produkts aus beiden und/oder der Quelldampfrate werden an eine Steuereinrichtung 36 weitergegeben. Die Steuereinrichtung 36 kann dann anhand der übermittelten Daten den Garprozess zur Erzielung eines gewünschten Garerfolges steuern.The determined values with regard to mass flow, volume flow, the product of both and / or the source vapor rate are forwarded to a
In
Bei dem Gargerät 100 sind am Garraum 10 zwei erste Stutzen 20, 20' und im Abfluss 16 zwei zweite Stutzen 22, 22' jeweils auf entgegengesetzten Seiten des Garraums 10 bzw. des Abflusses 16 angeordnet, wobei die in
Um zu vermeiden, dass über den Abfluss 16 aus dem Garraum 10 fließende Flüssigkeit (Wasser, Fett, etc.) in die Stutzen tritt und dadurch das Messergebnis beeinträchtigt, können die zweiten Stutzen 22, 22' auch, wie in
Wie insbesondere in
Aufgrund der Umlenkung der Strömung kommt es zu einer Fliehkraft-bedingten Druckdifferenz zwischen dem ersten Stutzen 20 und dem zweiten Stutzen 22, die über die bzw. den Drucksensor ermittelt und an die Verarbeitungseinrichtung 28 zur Verarbeitung weitergeleitet wird. Bevorzugt wird zu diesem Zweck eine ohnehin im Ablauf 16 vorhandene Biegung verwendet, um einen zusätzlichen Strömungswiderstand zu vermeiden.Due to the deflection of the flow, there is a centrifugal force-induced pressure difference between the
Vorteilhaft bei der in
Die vorstehend beschriebene Erfindung kann zur intelligenten Steuerung von Garprozesses in einem Gargerät eingesetzt werden, wobei mit Hilfe der Druckdifferenz zwischen Garraum und Ablauf bzw. zwischen zwei Punkten im Ablauf der Gasvolumenstrom und/oder der Gasmassenstrom von aus dem Gargut freigesetzten Gasen bzw. die Quelldampfrate desselben bestimmt werden kann. Aus den solchermaßen bestimmten Werten wiederum kann auf die Art und den Zustand des Garguts sowie die Vorgänge im Inneren 12 des Garraums 10 geschlossen werden. Hierzu gehören insbesondere ein Erkennen, welche Menge eines Gargutes im Garraum 10 vorhanden ist, ein Unterscheiden aufgetauten Gargutes von gefrorenem Gargut, ein Verhindern des Austrocknens/Gewichtsverlusts des Garguts und eine Steuerung eines Dampfgenerators bzw. einer Heizleistung im Garraum 10.The invention described above can be used for the intelligent control of cooking process in a cooking appliance, wherein with the help of the pressure difference between cooking chamber and drain or between two points in the process of gas volume flow and / or the gas mass flow of released from the food gases or the source vapor rate of the same can be determined. From the values thus determined, in turn, it is possible to infer the nature and the state of the food as well as the processes in the
Hierzu und speziell zur Auswertung der (Differenz-)Drucksignale kann es sinnvoll sein, gewisse Daten und Erfahrungswerte in einem Speicher der Garvorrichtung zu hinterlegen, um die ermittelten Messergebnisse bzw. die daraus abgeleiteten Größen damit vergleichen und entsprechende Steuerbefehle veranlassen zu können. Die hinterlegten Daten können beispielsweise anhand einer Kalibrierungsmessung in dem Gerät ermittelt werden.For this purpose, and especially for the evaluation of the (differential) pressure signals, it may be useful to store certain data and empirical values in a memory of the cooking device in order to compare the determined measurement results or the quantities derived therefrom and to initiate corresponding control commands. The stored data can be determined, for example, by means of a calibration measurement in the device.
Weitere Details hierzu werden im Anschluss anhand der
In
Vergleicht man den Verlauf einer Druckdifferenz bspw. die Steigerung derselben, während der ersten paar Minuten eines Garprozesses mit in einem Speicher hinterlegten Werten, lässt sich hieraus ein Rückschluss auf die Beladung bzw. Last im Garraum ziehen, so dass im Anschluss der Garprozess in Abhängigkeit von der bestimmten Beladung bzw. Last geführt werden kann.If one compares the course of a pressure difference, for example, the increase of the same, during the first few minutes of a cooking process with stored in a memory values, it can draw a conclusion on the load or load in the cooking chamber, so that in the following The cooking process can be performed depending on the specific load or load.
Ferner kann die Erfassung eines Differenzdruckes zur Kontrolle eines Gewichtverlustes eines Garguts im Garraum genutzt werden. Sowohl beim konventionellen Garen, also durch Beaufschlagung des Garguts mit Heißluft und/oder Dampf, als auch beim Einsatz von Mikrowellen kann man ein Austrocknen des Garguts abschätzen, wobei zu diesem Zwecke aus dem Differenzdruck eine Quelldampfrate und somit ein Wasserverlust des Garguts bestimmt wird. Dies ermöglicht ein frühzeitiges Gegensteuern gegen ein Austrocknen.Furthermore, the detection of a differential pressure can be used to control a weight loss of a food in the cooking chamber. Both during conventional cooking, so by loading the food with hot air and / or steam, as well as the use of microwaves can estimate a drying of the food, for this purpose from the differential pressure, a source steam rate and thus a loss of water of the food is determined. This allows early countermeasures against dehydration.
Ein häufiges Problem stellt die Priorisierung zwischen einer Heißluft- und einer Dampfbeaufschlagung dar. Mit einer effizienten Quelldampfratenbestimmung kann man eine Feuchteentwicklung vorhersagen und somit einen Garprozess intelligent führen. So kann man beispielsweise einen Dampfgenerator derart regeln, dass ein Feuchteverlust im Garraum gerade eben ausgeglichen wird, so dass auch ein unnötiger Energieverbrauch bei einer Dampferzeugung und ein Wasserverbrauch durch eine Ablöschung minimiert werden können.A common problem is the prioritization between a hot air and a steam application. With an efficient determination of the source steam rate, it is possible to predict a moisture development and thus intelligently lead a cooking process. For example, it is possible to regulate a steam generator in such a way that a moisture loss in the cooking chamber is just compensated so that unnecessary energy consumption in steam generation and water consumption can also be minimized by extinguishing.
Auch eine Mikrowellensteuerung, nämlich eine Steuerung der Leistung und/oder Taktung eines Magnetrons, ist anhand des zeitlichen Verlaufs einer Quelldampfrate und/oder eines Wasserverlustes eines Garguts zur Optimierung eines Garergebnisses und zur Energieeinsparung möglich.Also, a microwave control, namely a control of the power and / or timing of a magnetron, is possible on the basis of the time course of a source vapor rate and / or a loss of water of a food to optimize a Garergebnisses and energy conservation.
Die in der vorstehenden Beschreibung, den Ansprüchen und den Figuren offenbarten Merkmale können sowohl einzeln als auch in beliebiger Kombination für die Verwirklichung der Erfindung in ihren verschiedenen Ausführungen von Bedeutung sein.The features disclosed in the foregoing description, the claims and the figures may be of importance both individually and in any combination for the realization of the invention in its various embodiments.
- 1010
- Garraumoven
- 1212
- Innenraum des GarraumsInterior of the cooking chamber
- 1414
- Öffnungopening
- 1616
- Kanalchannel
- 1818
- Inneres des KanalsHeart of the canal
- 2020
- StutzenSupport
- 22, 22'22, 22 '
- StutzenSupport
- 2424
- Drucksensorpressure sensor
- 2626
- Drucksensorpressure sensor
- 2828
- Verarbeitungseinheitprocessing unit
- 3030
- Feuchtigkeitssensorhumidity sensor
- 3232
- Temperatursensortemperature sensor
- 3434
- Dichtesensordensity sensor
- 3636
- Steuereinrichtungcontrol device
- 3838
- Umlenkstelledeflection
- 100100
- GargerätCooking appliance
Claims (15)
einen Garraum (10);
einen Kanal (16), über den ein gasförmiges Medium, das Wasserdampf umfasst, aus dem Garraum (10) treten kann; und
eine Sensoreinrichtung (24, 26, 28) zur Bestimmung der Druckdifferenz zwischen zwei Orten im Inneren (12, 18) des Gargerätes (100), dadurch gekennzeichnet, dass das Gargerät dazu eingerichtet ist, aus der Druckdifferenz und/oder dem Verlauf der Druckdifferenz über die Zeit eine Quelldampfrate eines im Garraum (10) befindlichen Gargutes zu bestimmen.Cooking appliance, comprising
a cooking chamber (10);
a channel (16) through which a gaseous medium comprising water vapor can pass from the cooking chamber (10); and
a sensor device (24, 26, 28) for determining the pressure difference between two locations in the interior (12, 18) of the cooking appliance (100), characterized in that the cooking appliance is adapted to from the pressure difference and / or the course of the pressure difference over the time to determine a source vapor rate of a food in the cooking chamber (10).
einer der Orte im Inneren (18) des Kanals (16) liegt, der Kanal (16) einen Ablauf für ein flüssiges Medium aus dem Garraum (10) umfasst und/oder das Innere (12, 18) des Gargerätes (100) das Innere (12) des Garraums (10) und das sich daran anschließende Innere (18) des Kanals (16) umfasst, wobei insbesondere der andere Ort im Inneren (12) des Garraums (10) liegt.Cooking appliance according to claim 1, characterized in that
one of the locations in the interior (18) of the channel (16), the channel (16) comprises a drain for a liquid medium from the cooking chamber (10) and / or the interior (12, 18) of the cooking appliance (100) the interior (12) of the cooking chamber (10) and the adjoining interior (18) of the channel (16), wherein in particular the other location in the interior (12) of the cooking chamber (10).
das Gargerät zur Bestimmung der Quelldampfrate des im Garraum befindlichen Garguts derart eingerichtet ist, eine in dem Garraum erzeugte Dampfmenge zu bestimmen und von dieser eine Menge an technisch erzeugtem Dampf und/oder eine Menge an Wasser und/oder Dampf, die durch einen etwaigen Dampfgenerator, ein Einspritzsystem und/oder eine Beschwadungsdüse erzeugt wird, abzuziehen.Cooking appliance according to claim 1 or 2, characterized in that
the cooking device for determining the source vapor rate of the cooking product in the cooking chamber is arranged to determine a quantity of steam generated in the cooking chamber and from this a quantity of technically produced steam and / or an amount of water and / or steam, by any steam generator, an injection system and / or a Beschwadungsdüse is generated to deduct.
ferner dazu eingerichtet ist, zumindest aus der Druckdifferenz, dem Verlauf der Druckdifferenz über die Zeit und/oder der Quelldampfrate des im Garraum befindlichen Garguts einen aus dem Garraum (10) austretenden Gasvolumenstrom, einen aus dem Garraum (10) austretenden Gasmassenstrom, eine Last, mit der der Garraum (10) bestückt ist, und/oder einen Ausgangszustand von Gargut im Garraum (10), insbesondere ob das Gargut tiefgekühlt oder frisch ist, zu bestimmen.Cooking appliance according to one of the preceding claims, which
is also set up, at least from the pressure difference, the course of the pressure difference over time and / or the source vapor rate of the cooking product located in the cooking chamber from the cooking chamber (10) exiting gas volume flow, from the cooking chamber (10) exiting gas mass flow, a load with the cooking chamber (10) is equipped, and / or an initial state of food in the cooking chamber (10), in particular whether the food is frozen or fresh to determine.
ferner eine Steuereinrichtung (36) umfasst, die dazu eingerichtet ist, einen Garprozess eines im Garraum (10) befindlichen Gargutes in Abhängigkeit von der ermittelten Druckdifferenz und/oder der Quelldampfrate, insbesondere der Quelldampfrate des im Garraum befindlichen Garguts und/oder der Menge an technisch erzeugtem Dampf, zu steuern, bei welchem beide Orte im Inneren (18) des Kanals (16) liegen, wobei insbesondere sich beide Orte gegenüberliegen oder der erste Ort stromaufwärts zu einer Umlenkstelle (38) im Kanal (16) und der zweite Ort stromabwärts zu der Umlenkstelle (38) liegen und/oder bei welchem die Sensoreinrichtung (24, 26, 28) dazu eingerichtet ist, ein Differenzsignal proportional zur Druckdifferenz zwischen den beiden Orten im Inneren (12, 18) des Gargerätes (100) zu erzeugen.Cooking appliance according to one of the preceding claims, which
further comprising a control device (36) which is adapted to a cooking process of a cooking product in the cooking chamber (10) depending on the determined pressure difference and / or the source steam rate, in particular the source steam rate of the cooking product located in the cooking space and / or the amount of technical generated steam, in which both locations lie in the interior (18) of the channel (16), in particular both locations facing each other or the first location upstream to a deflection point (38) in the channel (16) and the second location downstream lie the deflection point (38) and / or in which the sensor device (24, 26, 28) is adapted to generate a difference signal proportional to the pressure difference between the two locations in the interior (12, 18) of the cooking appliance (100).
die Sensoreinrichtung (24, 26, 28) zur Bestimmung der Druckdifferenz zwischen den beiden Orten im Inneren (12, 18) des Gargerätes (100) einen ersten Drucksensor (24) zur Erzeugung eines ersten Sensorsignals und einen zweiten Drucksensor (26) zur Erzeugung eines zweiten Sensorsignals sowie eine Verarbeitungseinrichtung (28) umfasst, wobei die Verarbeitungseinrichtung (28) dazu eingerichtet ist, ein Differenzsignal aus dem ersten Sensorsignal und dem zweiten Sensorsignal zu bilden, oder die Sensoreinrichtung (28) zur Bestimmung der Druckdifferenz zwischen den beiden Orten im Inneren (12, 18) des Gargerätes (100) einen Differenzdrucksensor zur Erzeugung eines entsprechenden Differenzsignals umfasst.Cooking appliance according to one of the preceding claims, wherein
the sensor device (24, 26, 28) for determining the pressure difference between the two locations in the interior (12, 18) of the cooking device (100) has a first pressure sensor (24) for generating a first sensor signal and a second pressure sensor (26) for generating a second sensor signal and a processing device (28), wherein the processing device (28) is adapted to form a difference signal from the first sensor signal and the second sensor signal, or the sensor device (28) for determining the pressure difference between the two locations in the interior ( 12, 18) of the cooking appliance (100) comprises a differential pressure sensor for generating a corresponding difference signal.
die Sensoreinrichtung oder die Verarbeitungseinrichtung (28) ferner dazu eingerichtet ist, aus dem Differenzsignal einen Wert proportional zu dem aus dem Garraum (10) tretenden Gasvolumenstrom, zu dem aus dem Garraum (10) tretenden Gasmassenstrom und/oder zu dem Produkt aus dem aus dem Garraum (10) tretenden Gasmassenstrom und dem aus dem Garraum (10) tretenden Gasvolumenstrom zu ermitteln und/oder das Gargerät dazu eingerichtet ist, aus dem, insbesondere als Funktion der Zeit, ermittelten Gasmassenstrom und/oder dem, insbesondere als Funktion der Zeit, ermittelten Gasvolumenstrom die Quelldampfrate des im Garraum (10) befindlichen Gargutes, die Menge an technisch erzeugtem Dampf, die Last an Gargut im Garraum (10) und/oder den Ausgangszustand des Garguts im Garraum (10) zu bestimmen.Cooking appliance according to one of the preceding claims, wherein
the sensor device or the processing device (28) is further configured to convert the difference signal into a value proportional to the gas volume flow leaving the cooking chamber (10), to the gas mass flow passing from the cooking chamber (10) and / or to the product of the gas mass flow To determine cooking chamber (10) passing gas mass flow and from the cooking chamber (10) passing gas flow and / or the cooking appliance is adapted to, from the, in particular as a function of time, determined gas mass flow and / or, in particular as a function of time, determined Gas volume flow to determine the source vapor rate of the cooking in the oven (10), the amount of technically generated steam, the load of food in the cooking chamber (10) and / or the initial state of the food in the cooking chamber (10).
ferner einen Feuchtigkeitssensor (30), welcher derart angeordnet und dazu eingerichtet ist, den Feuchtigkeitswert im Garraum (10) zu bestimmen, und/oder einen Temperatursensor (32), welcher derart angeordnet und dazu eingerichtet ist, die Temperatur im Garraum (10) zu bestimmen, und/oder einen Dichtesensor (34), welcher derart angeordnet und dazu eingerichtet ist, die Dichte des gasförmigen Mediums im Garraum (10) zu bestimmen, umfasst, insbesondere zur Bestimmung der Last an Gargut im Garraum (10) und/oder den Ausgangszustand des Garguts im Garraum (10), und/oder gekennzeichnet ist durch
eine Steuer- oder Regeleinrichtung (36), die einerseits mit der Sensoreinrichtung (24, 26, 28), der Verarbeitungseinrichtung (28), dem Feuchtigkeitssensor (30), dem Temperatursensor (32) und/oder dem Dichtesensor (34) und andererseits mit zumindest einer weiteren Funktionseinrichtung des Gargeräts (100) in Wirkverbindung steht, wobei vorzugsweise die Verarbeitungseinrichtung (28) mit der Steuer- oder Regeleinrichtung (36) verbunden oder gemeinsam ausgeführt ist, wobei vorzugsweise die weitere Funktionseinrichtung eine Heizeinrichtung, eine Kühleinrichtung, eine Gebläseeinrichtung, eine Pumpeinrichtung, eine Energiespeichereinrichtung, eine Feuchtigkeitszufuhreinrichtung und/oder eine Feuchtigkeitsabfuhr umfasst.Cooking appliance according to one of the preceding claims, which
a humidity sensor (30) which is arranged and configured to determine the moisture value in the cooking chamber (10), and / or a temperature sensor (32) which is arranged and adapted to the temperature in the cooking chamber (10) determine, and / or a density sensor (34) which is arranged and adapted to determine the density of the gaseous medium in the cooking chamber (10) comprises, in particular for determining the load of food in the cooking chamber (10) and / or the Initial state of the food in the cooking chamber (10), and / or is characterized by
a control or regulating device (36), on the one hand with the sensor device (24, 26, 28), the processing device (28), the humidity sensor (30), the temperature sensor (32) and / or the density sensor (34) and on the other with at least one further functional device of the cooking device (100) is in operative connection, wherein preferably the processing device (28) connected to the control or regulating device (36) or carried out together, wherein preferably the further functional means a heater, a cooling device, a blower device, a Pumping device, an energy storage device, a moisture supply device and / or a moisture removal.
einer der Orte im Inneren (18) des Kanals (16) liegt und/oder das Verfahren ferner den Schritt umfasst
Bestimmen eines aus dem Garraum (10) austretenden Gasvolumenstroms, eines aus dem Garraum (10) austretenden Gasmassenstroms, einer Last, mit der der Garraum (10) bestückt ist, und/oder eines Ausgangszustands von Gargut im Garraum (10) zumindest aus der Druckdifferenz des im Garraum befindlichen Gargutes dem Verlauf der Druckdifferenz über die Zeit und/oder der Quelldampfrate, insbesondere der Quelldampfrate des im Garraum befindlichen Garguts und/oder der Menge an technisch erzeugtem Dampf.A method according to claim 9, characterized in that
one of the locations inside (18) of the channel (16) and / or the method further comprises the step
Determining a gas volume flow exiting from the cooking chamber (10), a gas mass flow leaving the cooking chamber (10), a load with which the cooking chamber (10) is equipped, and / or an initial state of food to be cooked in the cooking chamber (10) at least from the pressure difference the food in the cooking chamber the course of the pressure difference over time and / or the source steam rate, in particular the source steam rate of the food in the oven and / or the amount of technically generated steam.
das Bestimmen der Quelldampfrate des im Garraum befindlichen Gargutes das Bestimmen einer in dem Garraum erzeugten Dampfmenge und das Abziehen einer Menge an technisch erzeugtem Dampf und/oder einer Menge an Wasser und/oder Dampf, der durch einen etwaigen Dampfgenerator, ein Einspritzsystem und/oder eine Beschwadungsdüse erzeugt wird, von der in dem Garraum erzeugten Dampfmenge umfasst.A method according to claim 9 or 10, characterized in that
determining the source vapor rate of the food in the cooking chamber, determining a quantity of steam generated in the cooking space and withdrawing an amount of technically produced steam and / or an amount of water and / or steam, by any steam generator, an injection system and / or a Beschwadungsdüse is generated, comprises of the amount of steam generated in the cooking chamber.
Erzeugen eines Differenzsignals, welches der Druckdifferenz entspricht, Verarbeiten des Differenzsignals zum Ermitteln eines Wertes proportional zu dem aus dem Garraum tretenden Gasvolumenstrom, eines Wertes proportional zu dem aus dem Garraum tretenden Gasmassenstrom, und/oder eines Wertes proportional zu dem Produkt aus dem aus dem Garraum tretenden Gasmassenstromes und dem aus dem Garraum tretenden Gasvolumenstromes, und/oder Bestimmen der Quelldampfrate, insbesondere der Quelldampfrate des im Garraum angeordneten Garguts und/oder der Menge an technisch erzeugtem Dampf, der Last und/oder des Ausgangszustands aus dem, insbesondere als Funktion der Zeit, ermittelten Gasmassenstrom und/oder Gasvolumenstrom.Method according to one of claims 9 to 11, which further comprises the step of controlling the cooking process as a function of the determined pressure difference, the determined source steam rate, in particular the source steam rate of the arranged in the cooking space and / or the amount of technically generated steam, the determined gas flow rate, the determined gas mass flow, the determined load and / or the determined initial state, preferably as a function of the time course thereof,
Generating a difference signal corresponding to the pressure difference, processing the difference signal to determine a value proportional to the gas volume passing from the cooking chamber, a value proportional to the gas mass flow passing from the cooking chamber, and / or a value proportional to the product of the from the cooking chamber passing gas mass flow and passing from the oven gas volume flow, and / or determining the source vapor rate, in particular the source vapor rate of the cooking chamber arranged in the cooking product and / or the amount of technically generated steam, the load and / or the initial state of the, in particular as a function of time, determined gas mass flow and / or gas volume flow.
das Abführen des gasförmigen Mediums aus dem Garraum über einen aus dem Garraum führenden Ablauf (16) für ein flüssiges Medium geschieht, und/oder das Bestimmen der Druckdifferenz zwischen zwei Orten im Inneren (12, 18) des Gargerätes (100) ein Bestimmen einer Druckdifferenz zwischen einem ersten Ort im Inneren (12) des Garraums oder im Inneren (18) des Kanals und einem zweiten Ort im Inneren (18) des Kanals umfasst.A method according to any one of claims 9 to 12, wherein
the removal of the gaseous medium from the cooking chamber via a leading from the cooking chamber drain (16) for a liquid medium, and / or determining the pressure difference between two locations in the interior (12, 18) of the cooking appliance (100) determining a pressure difference between a first location in the interior (12) of the cooking chamber or inside (18) of the channel and a second location in the interior (18) of the channel.
Bestimmen der Dichte des gasförmigen Mediums im Garraum, wobei insbesondere bei der Bestimmung der Temperatur, Feuchtigkeit und/oder Dichte der bestimmte Differenzdruck, die bestimmte Quelldampfrate, insbesondere die Quelldampfrate des im Garraum angeordneten Garguts und/oder die Menge an technisch erzeugtem Dampf, der bestimmte Gasvolumenstrom und/oder der bestimmte Gasmassenstrom berücksichtigt wird bzw. werden.Method according to one of claims 9 to 13, further comprising the step of determining the moisture value in the cooking chamber, determining the temperature value in the cooking chamber, and / or
Determining the density of the gaseous medium in the cooking chamber, wherein in particular in the determination of the temperature, humidity and / or density of the particular differential pressure, the particular source steam rate, in particular the source steam rate of the arranged in the cooking space and / or the amount of technically generated steam, the certain Gas volume flow and / or the specific gas mass flow is taken into account or be.
Führen des Garprozesses in Abhängigkeit von der bestimmten Druckdifferenz, der bestimmten Quelldampfrate, insbesondere der Quelldampfrate des im Garraum angeordneten Garguts und/oder der Menge an technisch erzeugtem Dampf, dem bestimmten Gasvolumenstrom, der bestimmten Last, dem bestimmten Ausgangszustand, der bestimmten Temperatur, der bestimmten Feuchtigkeit und/oder der bestimmten Dichte.Method according to one of claims 9 to 14, characterized by
Guiding the cooking process as a function of the specific pressure difference, the particular source steam rate, in particular the source steam rate of the cooking chamber arranged in the cooking product and / or the amount of technically generated steam, the specific gas volume flow, the specific load, the specific initial state, the specific temperature, the determined Humidity and / or specific density.
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DE102008036684A DE102008036684A1 (en) | 2008-08-06 | 2008-08-06 | Cooking appliance and method for monitoring a cooking process |
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EP2154435A2 true EP2154435A2 (en) | 2010-02-17 |
EP2154435A3 EP2154435A3 (en) | 2010-12-08 |
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EP2220970A1 (en) * | 2010-04-09 | 2010-08-25 | V-Zug AG | Refining preparation with detection of a cooling rate |
ITPD20100163A1 (en) * | 2010-05-25 | 2011-11-26 | Unox Spa | COOKING OVEN FOR FOODS WITH A MEASUREMENT DEVICE FOR THE FLOW OF THE GAS OUTLET FROM THE OVEN AND MEASUREMENT METHOD WITH WHICH THE DEVICE OPERATED AS A DEVICE |
EP2840318A1 (en) * | 2013-08-19 | 2015-02-25 | Electrolux Appliances Aktiebolag | Method of estimating a humidity level in a steam cooking chamber of a steam cooking appliance, method or operating the steam cooking appliance and steam cooking appliance |
CN113189272A (en) * | 2021-04-22 | 2021-07-30 | 广东格兰仕集团有限公司 | Method for correcting monitoring data of gas sensor and cooking equipment |
CN113940545A (en) * | 2021-10-25 | 2022-01-18 | 北京红岸水滴科技发展有限公司 | Cooking equipment with humidity detection function |
CN114468787A (en) * | 2021-12-23 | 2022-05-13 | 深圳市晨北科技有限公司 | Cooking equipment and control method thereof |
CN115486690A (en) * | 2022-10-31 | 2022-12-20 | 珠海格力电器股份有限公司 | Cooking appliance, and control method and device of cooking appliance |
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DE102010054353A1 (en) * | 2010-12-13 | 2012-06-14 | Mkn Maschinenfabrik Kurt Neubauer Gmbh & Co. | Method for taking into account a water loss during a cooking process and apparatus using this method |
DE102017128743B3 (en) | 2017-12-04 | 2019-03-21 | Miele & Cie. Kg | Method for influencing a cooking process |
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Also Published As
Publication number | Publication date |
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EP2154435A3 (en) | 2010-12-08 |
EP2154435B1 (en) | 2016-03-16 |
DE102008036684A1 (en) | 2010-02-11 |
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