EP2363646A1 - Procédé de guidage de programmes de cuisson - Google Patents

Procédé de guidage de programmes de cuisson Download PDF

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Publication number
EP2363646A1
EP2363646A1 EP10155382A EP10155382A EP2363646A1 EP 2363646 A1 EP2363646 A1 EP 2363646A1 EP 10155382 A EP10155382 A EP 10155382A EP 10155382 A EP10155382 A EP 10155382A EP 2363646 A1 EP2363646 A1 EP 2363646A1
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EP
European Patent Office
Prior art keywords
cooking
parameter
food
average
value
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Granted
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EP10155382A
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German (de)
English (en)
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EP2363646B1 (fr
Inventor
Jürgen KLASMEIER
Katrin Lauterbach
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Rational AG
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Rational AG
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Publication of EP2363646A1 publication Critical patent/EP2363646A1/fr
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination

Definitions

  • the present invention relates to a method for guiding at least two different cooking programs in a cooking chamber of a cooking appliance by at least setting a cooking space climate, the cooking programs can be performed overlapping at least temporarily, each cooking program is assigned to a food and each food at least one Garraumrier determining parameter is assigned.
  • a rolling feed and also a mixed feed of a cooking appliance is useful in a restaurant, a store, for example, in bakeries, or the like for a temporally and energetically optimal cooking.
  • a rolling feed a loading of a cooking chamber is carried out at different times with different food items with overlapping of different feeds, whereby mixed feeds with different kinds of food can be provided.
  • a selection of a suitable cooking method can not only depending on a place of installation of a cooking appliance and / or the language used in operating the cooking appliance, such as in the DE 10 2004 020 365 B3 or the DE 10 2004 013 553 A1 described be performed.
  • a cooking result desired by a user can also be achieved by taking into account a variety of different parameters having an influence on the cooking result, by the influence of the parameters on the energy input necessary to achieve the cooking result and the mutual influence the parameters are taken into account among each other, such as from the EP 2 098 788 A2 known
  • a generic method of a rolling feed is from the DE 10 2006 008 096 A1 known. Thereafter, it can be provided that for a loading of a cooking chamber of a cooking appliance with a food the cooking space climate is set depending on the already located in the cooking food.
  • a disadvantage of the known method is that tolerances of Garraumster determining parameters are not or not optimally taken into account.
  • the object is achieved by the Gargütern a Leit-Gargut and at least one subsequent cooking are selected by the food is selected as Leit-Gargut, which is introduced at the beginning of the cooking programs first in the oven and, as soon as several items in the Cooking chamber to be cooked, which is determined by the shortest remaining cooking time of all located in the cooking space, and at least one Garraumry determining parameter by the corresponding parameter of LeitGgguts by ensuring that said parameter of the Leitgggguts over the total cooking time of Leit -Garguts on average has an average target value and / or each desired value of said parameter is within a tolerance band around an average target value of said parameter.
  • a desired browning and / or a sensitivity of the food to be cooked is taken into account for changes in said parameter, in particular if identical cooking times are present.
  • a loading of the cooking chamber with a certain additional food is only released when the tolerance band said parameter of the already located in the cooking Leit-Garguts, preferably all tolerance bands of the parameter of all located in the cooking food, with the Tolerance band of the corresponding parameter of the other Gaguts overlaps, at least in one point, preferably the tolerance bands of all parameters of the Leit-Garguts, in particular all tolerance bands all parameters of all located in the cooking food, with all tolerance bands all parameters of the other Garguts to release the feed should overlap, and / or preferably a release and / or blocking via a signal, in particular in the form of an indication on a display device, is realized, and / or preferably a blocking is realized by refusing to accept commands via an input device.
  • each tolerance band has an upper and lower limit, in particular empirically determined, and / or an engagement band around the average nominal value, preferably each parameter with an upper and a lower engagement limit is taken into account, preferably one upper engagement limit is above the upper limit of the tolerance band and a lower engagement limit is below the lower limit of the tolerance band, and / or preferably when setting the oven climate changing the setpoint value of said, preferably each, parameter of the Leitggguts within the corresponding engagement band takes place if the actual values of said parameter have been set to an average target value on the average, or a change in the actual values of said parameter, preferably each, parameters of the guide cooking product is limited to the corresponding engaging band when setting the cooking space climate n the target values are limited to the tolerance band.
  • the average actual value in particular each parameter of the cooking item, falls below the lower limit of the corresponding tolerance band and / or the actual value falls below an average actual value said, in particular any, parameters of the Leitgggguts below the lower limit of intervention of the parameter to at least temporarily increase the target value of the parameter to a new target value, at most on the upper limit of intervention, the parameter leads, preferably exactly to the upper limit intervention , Or an exceeding of an average actual value, in particular any, said parameters of the Leitgggut over the upper limit of the corresponding tolerance band and / or a Exceeding an actual value said, in particular each, parameters of the Leit-Garguts the upper intervention limit of the parameter to at least temporarily lowering the desired value of the parameter to a new target value, minimally to the lower engagement limit, preferably exactly to the lower engagement limit , the parameter, preferably determining the time duration and / or the extent of the increase or decrease of the new target value as a
  • a loading of the cooking chamber with a certain additional food to be locked when the target value of, in particular each, parameter of the Leitgggguts raised due to at least one successive Garguts to the upper limit of the tolerance band of the average target value and a further increase would be necessary by the further food or if the target value of, in particular each, parameter of the Leitgggguts is lowered due to at least one successive Garguts to the lower limit of the tolerance band and a further reduction would be necessary by the other food over.
  • the remaining cooking time is shorter than the remaining cooking time of each located in the cooking food is locked when the target value of at least one of the parameters in the Garraum located Garraum by this feed to an exceeding of the upper limit or below the lower limit of the tolerance band of the food in the cooking chamber would result.
  • a loading of the cooking chamber is proposed with a certain other food, in particular an output device when the other food has a shorter cooking time than the remaining cooking time of each located in the cooking food and the crossing the upper limit of the tolerance band or falling below the lower limit of the tolerance band is counteracted.
  • an undershooting or exceeding of the average nominal value of, in particular, each parameter of at least one successive cooking product by its actual value by requirements of at least one parameter of the Leit-Garguts to an at least temporary increase or decrease of the desired value the parameter of the subsequent cooking product leads to a new desired value of the subsequent cooking product as soon as the guide food is removed from the cooking chamber of the cooking appliance, wherein preferably the new desired value of the follow-up food to an approximation of the average actual value the parameter leads to the predetermined average nominal value of the parameter, and / or preferably the increase or reduction of the nominal value is effected maximally to the upper or minimum to the lower limit of intervention, on average the average nominal value of the subsequent cooking product sure.
  • items to be cooked are combined into groups, wherein in one group the upper and lower limits of the tolerance bands or engagement bands of at least one parameter determining the cooking space climate, preferably all parameters determining the cooking space climate, overlap at least at one point, preferably these groups be displayed on a display device.
  • the cooking chamber is charged completely simultaneously with cooking products which are released to one another and / or the cooking chamber is left with a certain further cooking product having a shorter cooking time than the remaining cooking time.
  • Cooking time of the cooking products located in the cooking chamber and a higher average target value of the parameter during the remaining cooking time of the Leit-Garguts is charged, so that at least one target value of the Garraumtier determining parameter of the Leit-Garguts to the corresponding lower limit the tolerance band can be set at least temporarily.
  • the cooking time of all located in the cooking food to a, in particular empirically determined, time to compensate for the additional Besandung, preferably as a function of the size, density, amount, type of cooking product and / or the initial state, such as frozen or fresh, of the other food, is extended.
  • the at least one parameter determining the cooking chamber climate is selected from the cooking chamber temperature, the humidity in the cooking chamber, the pressure in the cooking chamber, the flow velocity in the cooking chamber, the microwave energy in the cooking chamber, the power of at least one heating device, such as an electric or gas-operated heater A heater, a heat storage, a microwave generating device and / or an infrared radiation device, the performance of a device for supplying moisture, such as a steam generator and / or atomizer, the performance of a device for moisture removal, such as a fan and / or a shut-off device, and / or the performance of a Garraumzirkulations shark.
  • a heating device such as an electric or gas-operated heater A heater, a heat storage, a microwave generating device and / or an infrared radiation device
  • the performance of a device for supplying moisture such as a steam generator and / or atomizer
  • the performance of a device for moisture removal such as a fan and / or a shut-off device
  • each parameter, each target value, each lower limit and / or each upper limit of a Gargutart such as fish, meat or the like, an internal degree of cooking, such as a core temperature or the like, an external Gargrad, such as Browning, crusting or the like, a caliber, a surface size, a surface finish, such as a marinade or the like, and / or an initial state, such as frozen or fresh, depending determined, preferably empirically.
  • the invention is thus based on the surprising finding that a feed of a cooking chamber of a cooking appliance can be optimized by dividing food into cooking and subsequent cooking items and controlling a cooking space as a function of at least one parameter of a cooking product determining a cooking space climate he follows.
  • the parameter determining a cooking chamber climate comprises a tolerance band with an upper and lower limit, within which an actual value of the parameter may deviate from an average desired value.
  • upper and lower engagement limits of an engagement band that are wider than the limits of the Tolerance bands are determined as a hard limitation of the deviation of the actual value from the average target value.
  • a Garraumry determining parameters may be, for example, the following variables: a target cooking space temperature, a power of a heater, such as a microwave energy source or the like, a nominal humidity in the oven, a power of a steam generator, a desired flow rate in the oven, a rotational speed of a blower device, a rotational speed of a fan wheel, etc.
  • a target cooking space temperature a target cooking space temperature
  • a power of a heater such as a microwave energy source or the like
  • a nominal humidity in the oven a power of a steam generator
  • a desired flow rate in the oven a rotational speed of a blower device
  • a rotational speed of a fan wheel etc.
  • a Leit-food according to the invention is a food to be cooked, whose parameters determine a cooking space climate mainly. It can be provided that the Leit-food is first determined by a first introduced into a cooking food. This Leit-food remains while the Leit-cooking, as it is cooked or until another food is introduced into the oven, which has a shorter cooking time. Basically, it is provided that always the food with the shortest remaining cooking time, ie the shortest remaining cooking time, is automatically defined as a new Leit-Gargut, and this food determines the cooking space climate significantly.
  • a desired browning of a cooking product is taken into account in the determination of the cooking chamber climate.
  • a tanning index of 1 may mean that a food must have at least an average actual oven temperature of 180 ° C for one minute.
  • a tanning index of 2 may mean that the average actual cooking space temperature can be experienced for 1m 30s or that the set cooking chamber temperature can be increased with reduced cooking time.
  • the tanning index can be varied, for example, depending on a marinade of a food. Times and temperatures will be for the respective food items depending on a loading situation of the cooking appliance determinable, and are not generally determined in advance.
  • a feeding of a cooking chamber with a further food to be cooked is only possible if at least one tolerance band of a parameter of the food to be introduced overlaps with at least one tolerance band of the cooking food in the cooking space in at least one point.
  • the limits of the tolerance bands are determined in particular empirically. If subsequent cooking items are already present in the cooking chamber of the cooking appliance in addition to the guide food, all tolerance bands of all items of a parameter must overlap or touch or overlap in at least one point, so that loading of the cooking space with the other item to be cooked is possible. If such an overlap does not exist, then no adequate cooking space climate can be set, so that an optimum cooking result for all food items to be cooked can not be achieved.
  • the food to be newly introduced remains locked until the items to be cooked have finished cooking and have been removed from the cooking space whose tolerance bands do not overlap or touch the tolerance bands of the parameters of the food to be newly introduced.
  • upper and lower engagement limits of an engagement band for parameters determining the cooking chamber climate can be provided. These are determined in particular empirically. These limits of intervention are wider than the tolerance band and represent hard limitations of the actual values of parameters with respect to their average nominal values. This is crucial in order to ensure an optimum cooking result. For example, minimum or maximum temperatures for certain food items may not be exceeded or undercut for a short time in order to prevent excessive browning or drying out of the food.
  • the extent of the increase or decrease of the new setpoint or the period in which the new setpoint value is applied is determined as a function of the deviation of the actual value of the parameter. Specifically, the new target value and the period should be determined by the value of the deviation of the actual value from the original target value and the time that the actual value takes to reach the original target value again.
  • Such an adaptation of the desired value of a parameter, in particular a parameter of a subsequent cooking product, is provided as it were.
  • a Leit-Gargut influences the cooking space climate significantly, so that an overlap or touching the tolerance bands of the Leit- and the subsequent Garguts can cause the average actual value of a parameter is optimal for a Leit-Gargut, so close is at the target value of the parameter for the Leit-food, however, this actual value deviates significantly from the desired value of the subsequent cooking.
  • the desired value of the follow-up cooking product is changed after removal of the guide cooking product from the cooking chamber of the cooking appliance, depending on the average actual Value of the parameter of the subsequent cooking product.
  • the average actual value of the parameter approaches the original desired value and, if possible, coincides with this value before the end of the remaining cooking time of the subsequent cooking product.
  • an average actual value which is higher than the original nominal value of the parameter, leads to a lowering of the average nominal value to a new nominal value equal to the lower limit of intervention and vice versa an average nominal value.
  • Value lower than the original target value leads to an increase of the target value to the upper intervention limit of the parameter until an original target value coincides with the average actual value again.
  • the invention provides that not at any time a feed of a cooking chamber with any food is optimal, even if the tolerance bands essential parameters of the food, which are located in the cooking chamber of the cooking appliance and the newly introduced food overlap or touching. Rather, the invention provides that the loading of a cooking chamber with a new Leit-Gargut is also prevented when the cooking result of the food in the oven is negatively affected. In particular, such a charge should be prevented if an overrun or underrun of the tolerance bands or the intervention limits is favored or conditional by the new Leit-Gargut.
  • food of the second group requires a long cooking time, it is helpful to define it as a guide food.
  • the Leit-Gargut thus determines a Garraumrate as long as no products of the first or third group are introduced into the cooking chamber or are located in this.
  • a cooking time of one or more items to be cooked in the cooking chamber of a cooking appliance can be extended by an empirically determined time, for example, to compensate for temperature fluctuations during the introduction of new food.
  • Such a period of time can be varied, for example, depending on a type of food, the amount of food to be cooked, its size or its weight.
  • a diagram 1 which has a Y-axis 3 representative of a temperature in a cooking chamber of a cooking device, for example in the form of a SelfCooking Center® in ° C and an X-axis 5 representative of a time course of a cooking process in seconds ,
  • a tolerance band 7 having a first upper value 8, representative of an upper limit, and a first lower value 9, representative of a lower limit, shown, wherein the values 8, 9 limit the tolerance band 7 by an average target value 11 of the parameter up and down.
  • the average target value 11 of the parameter temperature is set at 210 ° C while the tolerance band 7 moves within limits between 200 ° C and 220 ° C.
  • An average actual value 13 of the parameter moves within the tolerance band 7 in the given example.
  • a further limitation of the actual value 13 is defined by engagement limits of an engagement band 15, an upper engagement limit 16 at 220 ° C. and a lower engagement limit 17 at 190 ° C is located.
  • such a tolerance band 7 and engagement band 15 can be assigned to each one cooking chamber climate and thus a parameter determining the cooking result in order to obtain an optimum cooking result, as described below.
  • the first type of cooking product ie the "deep-freeze jars"
  • the cooking time of the first Garguts is 8 minutes, which is also assumed by an offset load, so an empirically determined time to compensate for the additionally introduced into the oven load of 20 seconds.
  • This empirically determined value, by which the cooking time is automatically extended, depends on a large number of factors, for example, an amount of food to be cooked and / or a size and / or quantity difference of the individual parts to be cooked.
  • the second type of food in this case "Sehwein roast" requires a cooking chamber temperature of 210 ° C, a moisture content in the cooking chamber of 60% and a fan speed of 1000 RPM.
  • the cooking time of the second food is 55 m, the offset load 60 seconds.
  • the limits of the tolerance band can deviate by +/- 10 ° C from the required temperature, while the upper and lower intervention limits of an intervention band are +/- 20 ° C away from this value.
  • the tolerance band of the first type of food is thus between 220 ° C and 240 ° C, the upper limit of intervention at 250 ° C and the lower limit of intervention at 210 ° C.
  • the tolerance band is between 200 ° C and 220 ° C
  • the upper limit of intervention is 230 ° C
  • the lower limit of intervention is 190 ° C.
  • the food items are now divided into a guide and a subsequent food. This subdivision determines the priority of the control as well as an average nominal value of the parameters.
  • the average actual temperature of the pork roast on the average target temperature of Tiefkühlsemmeln is increased. Due to this increase, the cooking result of the pork roast is negatively influenced, since the average actual temperature in the cooking chamber during cooking of roast pork must not deviate significantly from the average nominal value of roast pork. This can be compensated according to the invention by reducing the average nominal temperature of the pork roast when there are no frozen jars in the cooking chamber of the cooking appliance.
  • the average desired cooking chamber temperature of the pork roast can be reduced to the lower limit of intervention of 190 ° C, so that over the entire cooking course of the pork roast an average actual temperature of 210 ° C is established. If the desired original average set temperature of the roast pork is again reached on average, the current desired temperature in the cooking chamber can be raised back to the original set temperature for roast pork, and the pork roast is cooked with the original parameters.
  • the adjustment of the average target temperature and the other parameters is limited by their upper or lower intervention limits. Increases or reductions that exceed these intervention limits carry the risk of negatively influencing the cooking result. Therefore, it may be provided that an introduction of frozen jam is blocked for a certain period of time, if it appears that the desired average temperature of the pork roast can not be guaranteed by lowering to the lower limit of intervention until the end of his Restgarzeit. If, for example, an average actual temperature of the pork roast leaves the tolerance band, for example, this value increases to 224 ° C., further feeding of the cooking appliance with freezer jars can be prevented. If, however, the average actual value of the temperature is changed by the roast pork feeds only within the limits of the tolerance band, further feeds with deep-freeze vials are feasible.
  • an energy saving can be achieved by displaying to a user a group of items to be cooked or cooked, namely with a guide food which can be cooked, for example, with reduced humidity and / or reduced temperature.
  • a guide food which can be cooked, for example, with reduced humidity and / or reduced temperature.
  • pork roast could initially be cooked with a low setpoint temperature or setpoint humidity in the cooking chamber, if it is provided that later a feed with frozen jams takes place, which leads to an increase of the setpoint values.
  • a change in the priority of the items to be cooked that is to say a changing choice of a guide item, is important.
  • food is divided into groups, in a group, the parameters of the food differ as little as possible. Since the tolerances for individual parameters are specified, the permitted deviations of the individual desired values within a group can be determined by the tolerance bands. If a food or a type of food can not be allocated to a group, since there is no overlapping of the corresponding tolerance bands, it is provided that a new group is generated.
  • the limits of the tolerance band of the temperature parameter are corresponding and are at 200 ° C and 220 ° C, respectively. Also for Flammkuchen these considerations apply.
  • the requirement is that the tolerance bands of parameters of cooking goods to be cooked together have to overlap, even if only in one value.
  • the tolerance bands of these parameters of the first and third items to be cooked have no overlap. It follows that no simultaneous cooking of the first and third Gargüter is possible, however, feeds of the cooking chamber with first and second or second and third Gargütern possible simultaneously.
  • a user selects the loading of a cooking chamber with a food to be cooked, it must always be checked, in particular for repeated loading of a cooking chamber with the same food or a food of the same group of goods, whether through this feed the upper or lower limit of intervention in the Garraum located Garguts is achieved in a necessary (counter) rules or compensating or achieving these intervention limits is favored.
  • the average actual temperature of the second Garguts roast pork from Table 1 can be increased by repeated loading of the first food Tiefkühlsemmeln so that the average actual temperature roast pork exceeds the upper tolerance limit of 220 ° C. This relationship is below in FIG. 2 shown.
  • the third food Flammkuchen for example, needed a lower target value of the temperature than the food to be cooked roast pork. If the average actual value of the temperature of the pork roast is increased by a repeated loading of frozen cakes, the user may be advised to lower this increased average pork roast temperature value by a single or multiple feeds of the tarte flambée. In this case, it can already be taken into account that certain parameters which determine the cooking chamber climate, such as, for example, the temperature or humidity, are influenced by the charge, that is to say the opening of the cooking chamber door.
  • FIG. 2 shows a diagram 20 of an exemplary time course of cooking of three food items according to Table 1 by the method according to the invention.
  • a temperature in ° C is plotted on a Y-axis 22 and a time in hours, minutes and seconds is plotted on an X-axis 24.
  • the actual value of the parameter temperature 26 and the average actual value of the parameter temperature 28 are plotted over time.
  • the target value 29 of the parameter temperature for pork roast has a tolerance band with an upper value 30 and a lower value 32.
  • the parameter 29 has an upper engagement limit 34 and a lower engagement limit 36 for pork roast.
  • a not shown cooking chamber of a cooking appliance in a first cooking phase 40 with a certain number of pork roast (not shown) is charged.
  • the roast pork roast is thus defined at the beginning as a guide to cooking and determines the cooking space climate.
  • a charge of the cooking chamber with a first batch Weg Wegsemmeln (not shown) are made, on the one hand in the first cooking phase 40 to a temperature rise and the other in the second cooking phase 42 to a change of LeitGgguts due to their shorter residual Cooking time leads, so the frozen rolls are the new Leit-Gargut.
  • the cooking space climate is adjusted according to the new Leit-food in the second cooking phase 42 and the parameter temperature is further increased, which leads to an increase of the actual value 28 of the average temperature.
  • the second cooking phase 42 thus two food items, roast pork and Tiefkühlsemmeln are cooked simultaneously.
  • a third cooking phase 44 in which the cooking space is again determined by the cooking pig roast as Leit-Gargut, which is why the actual temperature 28 decreases, takes place in a fourth cooking phase 46 a re-loading of the cooking chamber with a second batch of frozen food.
  • a eighth cooking phase 54 the average actual value 28 of the temperature of the roast pork is brought closer to its original desired value 29 by repeatedly feeding with tarte flambée, after a short seventh cooking phase 52 in which only roast pork is again present in the cooking chamber. A finished cooking of the pork roast can now take place while maintaining this desired value 29 in a cooking phase 56.
  • the set value 62 is replaced by the original set value 29', and the cooking process is continued in a cooking phase 64. This is followed, for example, by recharging the cooking appliance with other food items, in the example given with tarte flambée in a cooking phase 66. After the flame cake has been finished cooking, the roast pork is finished cooking in a cooking phase 68.
  • FIG. 4 An alternative course of a method according to the invention is in FIG. 4 with a diagram similar to those of Figures 2 and 3 shown.
  • deep-freeze jars are introduced into the cooking chamber of a cooking appliance, with a feed of another cooking product, namely roast pork, being added to this feed during the cooking of the rolls.
  • the cooking chamber is repeatedly charged with tarte flambée while the roast pork is being cooked.
  • the average actual value 28 "of the temperature roast pork is still always higher than a desired target value 29" after completion of the cooking phases of the tarte flambée, so that the actual value 28 "by lowering the target value 29" for a certain Period to a new target value 70 the original target value 29 "can be approximated.
  • the method according to the invention is not limited to one parameter and in particular not exclusively to the one disclosed in US Pat FIGS. 2 to 4 represented parameters Temperature limited. It is also envisaged that parameters according to the invention should be carried out taking into account all other parameters determining a cooking chamber climate.
  • FIG. 5 a diagram 100 is shown, which takes into account, in addition to the parameter temperature, the parameter humidity of the food to be cooked. The individual values of the parameters are again known from Table 1. In this case, an actual value of a relative humidity in percent in the cooking chamber of a cooking appliance over time is plotted on the humidity scale 102.
  • An average actual value 106 of the moisture differs in particular from an average actual value 28 '' of a temperature due to its slower reaction time, ie a slight time delay, in which case a desired value 108 of a moisture is corresponding to the desired value 29 '' the temperature according to the description of the preceding FIGS. 2 to 4 regulated.
  • FIG. 5 it can be seen that the method according to the invention, taking into account a plurality of parameters determining the cooking chamber climate, can regulate these parameters under the specifications of the respective cooking items, which leads to a further optimization of cooking results and energy savings.
  • FIG. 6 a course of a cooking process according to the invention is shown taking into account the speed of a fan of a cooking appliance.
  • a diagram 120 shows an actual value 26 IV of a temperature in the cooking chamber of a cooking appliance, an average actual value 28 IV and a desired value 29 IV of a temperature.
  • a fan speed scale 121 and an actual value 122 of the speed of the fan is shown.
  • FIG. 7 shown in a diagram 140 to supply additional energy Gargütern.
  • additional energy Gargütern can be done for example in the form of microwaves, infrared radiation or the like.
  • additional energy Gargütern only a maximum amount of additional energy can be supplied to each item to be cooked, as described, for example, for pork roast in Table 1. If at the beginning of a cooking process repeated loading of a cooking chamber with deep-frying jars is carried out while at the same time a roast pork is located in this cooking space, then the deep-frying jars can be cooked faster with additional energy. This is illustrated by an actual value.
  • a cumulated actual value 144 of the additionally introduced energy must not exceed the maximum limit for the supply of this energy assigned to the items to be cooked in the cooking chamber, such as the limit value 146 for roast pork. If this limit has been reached or exceeded, no additional energy may be used until the roast pork has finished cooking.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP10155382.4A 2010-03-03 2010-03-03 Procédé de conduité de programmes de cuisson Active EP2363646B1 (fr)

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EP2363646B1 EP2363646B1 (fr) 2015-07-29

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011051060A1 (de) * 2011-06-15 2012-12-20 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102011109398A1 (de) * 2011-08-04 2013-02-07 Rational Aktiengesellschaft Verfahren zum Garen von Lebensmitteln bei rollierender Beschickung
EP2604931A1 (fr) * 2011-12-16 2013-06-19 ELECTROLUX PROFESSIONAL S.p.A. Équipement de cuisson et procédé de fonctionnement d'un équipement de cuisson
EP2638325B1 (fr) 2010-11-12 2015-03-11 Convotherm Elektrogeräte GmbH Dispositif de cuisson, et procédure de cuisson des aliments
EP2990730A1 (fr) * 2014-08-26 2016-03-02 Convotherm Elektrogeräte GmbH Procédé permettant de mettre en oeuvre un processus de cuisson
EP2872830B1 (fr) 2012-07-16 2016-05-25 Rational Aktiengesellschaft Procédé d'affichage de paramètres d'un processus de cuisson et dispositif d'affichage d'un appareil de cuisson
EP3339743A3 (fr) * 2016-12-20 2019-01-16 Convotherm Elektrogeräte GmbH Procédé de cuisson des produits
EP3702673A1 (fr) * 2019-02-26 2020-09-02 Electrolux Professional S.p.A. Procédé de fonctionnement d'un four de cuisson
DE102011056837B4 (de) 2011-12-21 2023-12-21 Rational Ag Verfahren zum Betrieb eines Gargeräts

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EP0050240A2 (fr) * 1980-10-20 1982-04-28 Bosch-Siemens HausgerÀ¤te GmbH Dispositif de commande pour l'alimentation en énergie de cuisinières électriques
DE102004013553A1 (de) 2004-01-07 2005-08-18 Rational Ag Gargerät mit vorgegebenem Parameter, Programm und/oder Betriebsart
DE102004020365B3 (de) 2004-04-23 2005-12-01 Rational Ag Verfahren zur Einstellung der Leistung eines gasbetriebenen Gargerätes in Abhängigkeit von der geodätischen Höhe
WO2006045290A1 (fr) 2004-10-29 2006-05-04 Rational Ag Procede pour cuire des charges de produits a cuire, contenant des produits a cuire de calibre different, et appareil de cuisson pour la mise en oeuvre dudit procede
EP1798479A1 (fr) 2005-12-16 2007-06-20 Convotherm Elektrogeräte GmbH Dispositif de cuisson industriel et procédé pour son opération
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE202006009284U1 (de) * 2006-06-13 2007-10-25 Rational Ag Gargerät mit Gargutzustandsgrößenüberwachung
DE102007005484A1 (de) * 2007-01-30 2008-07-31 Rational Ag Verfahren zur Auswahl zumindest eines Arbeitsprogramms, Nahrungsmittelbehandlungsgerät sowie Nahrungsmittelträgerelement
EP2031306A1 (fr) * 2007-08-27 2009-03-04 Rational AG Procédé et appareil de cuisson pour cuire selon la valeur C
EP2068084A2 (fr) 2007-12-07 2009-06-10 Rational AG Procédé destiné à la cuisson à point d'un plat et appareil de cuisson correspondant
EP2068086A1 (fr) * 2007-12-07 2009-06-10 Rational AG Procédé destiné à la cuisson, notamment de plats préparés, d'un plat et appareil de cuisson correspondant
EP2098788A2 (fr) 2008-03-03 2009-09-09 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant
WO2009152802A2 (fr) 2008-06-18 2009-12-23 Rational Ag Procédé permettant d'afficher une sélection de produit à cuire ou de programme de cuisson et appareil de cuisson correspondant

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Publication number Priority date Publication date Assignee Title
EP0050240A2 (fr) * 1980-10-20 1982-04-28 Bosch-Siemens HausgerÀ¤te GmbH Dispositif de commande pour l'alimentation en énergie de cuisinières électriques
DE102004013553A1 (de) 2004-01-07 2005-08-18 Rational Ag Gargerät mit vorgegebenem Parameter, Programm und/oder Betriebsart
DE102004020365B3 (de) 2004-04-23 2005-12-01 Rational Ag Verfahren zur Einstellung der Leistung eines gasbetriebenen Gargerätes in Abhängigkeit von der geodätischen Höhe
WO2006045290A1 (fr) 2004-10-29 2006-05-04 Rational Ag Procede pour cuire des charges de produits a cuire, contenant des produits a cuire de calibre different, et appareil de cuisson pour la mise en oeuvre dudit procede
EP1798479A1 (fr) 2005-12-16 2007-06-20 Convotherm Elektrogeräte GmbH Dispositif de cuisson industriel et procédé pour son opération
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE202006009284U1 (de) * 2006-06-13 2007-10-25 Rational Ag Gargerät mit Gargutzustandsgrößenüberwachung
DE102007005484A1 (de) * 2007-01-30 2008-07-31 Rational Ag Verfahren zur Auswahl zumindest eines Arbeitsprogramms, Nahrungsmittelbehandlungsgerät sowie Nahrungsmittelträgerelement
EP2031306A1 (fr) * 2007-08-27 2009-03-04 Rational AG Procédé et appareil de cuisson pour cuire selon la valeur C
EP2068084A2 (fr) 2007-12-07 2009-06-10 Rational AG Procédé destiné à la cuisson à point d'un plat et appareil de cuisson correspondant
EP2068086A1 (fr) * 2007-12-07 2009-06-10 Rational AG Procédé destiné à la cuisson, notamment de plats préparés, d'un plat et appareil de cuisson correspondant
EP2098788A2 (fr) 2008-03-03 2009-09-09 Rational AG Procédé destiné à la commande d'un processus de cuisson et appareil de cuisson correspondant
WO2009152802A2 (fr) 2008-06-18 2009-12-23 Rational Ag Procédé permettant d'afficher une sélection de produit à cuire ou de programme de cuisson et appareil de cuisson correspondant

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2638325B1 (fr) 2010-11-12 2015-03-11 Convotherm Elektrogeräte GmbH Dispositif de cuisson, et procédure de cuisson des aliments
DE102011051060A1 (de) * 2011-06-15 2012-12-20 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102011051060B4 (de) * 2011-06-15 2021-06-10 Rational Ag Verfahren zum Betrieb eines Gargeräts
DE102011109398A1 (de) * 2011-08-04 2013-02-07 Rational Aktiengesellschaft Verfahren zum Garen von Lebensmitteln bei rollierender Beschickung
EP2604931B1 (fr) 2011-12-16 2017-02-22 ELECTROLUX PROFESSIONAL S.p.A. Procédé de fonctionnement d'un équipement de cuisson et équipement de cuisson
EP2604931A1 (fr) * 2011-12-16 2013-06-19 ELECTROLUX PROFESSIONAL S.p.A. Équipement de cuisson et procédé de fonctionnement d'un équipement de cuisson
DE102011056837B4 (de) 2011-12-21 2023-12-21 Rational Ag Verfahren zum Betrieb eines Gargeräts
EP2872830B1 (fr) 2012-07-16 2016-05-25 Rational Aktiengesellschaft Procédé d'affichage de paramètres d'un processus de cuisson et dispositif d'affichage d'un appareil de cuisson
US10969111B2 (en) 2012-07-16 2021-04-06 Rational Aktiengesellschaft Method for displaying parameters of a cooking process and display device for a cooking appliance
EP2990730A1 (fr) * 2014-08-26 2016-03-02 Convotherm Elektrogeräte GmbH Procédé permettant de mettre en oeuvre un processus de cuisson
EP3339743A3 (fr) * 2016-12-20 2019-01-16 Convotherm Elektrogeräte GmbH Procédé de cuisson des produits
EP3702673A1 (fr) * 2019-02-26 2020-09-02 Electrolux Professional S.p.A. Procédé de fonctionnement d'un four de cuisson
WO2020173840A1 (fr) * 2019-02-26 2020-09-03 Electrolux Professional S.P.A. Procédé de fonctionnement d'un four de cuisson

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