EP2681490B1 - Procédé de fonctionnement d'un appareil de cuisson et réseau de cuisine - Google Patents

Procédé de fonctionnement d'un appareil de cuisson et réseau de cuisine Download PDF

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Publication number
EP2681490B1
EP2681490B1 EP12707561.2A EP12707561A EP2681490B1 EP 2681490 B1 EP2681490 B1 EP 2681490B1 EP 12707561 A EP12707561 A EP 12707561A EP 2681490 B1 EP2681490 B1 EP 2681490B1
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EP
European Patent Office
Prior art keywords
cooking
time
food
cooked
cooking chamber
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Application number
EP12707561.2A
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German (de)
English (en)
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EP2681490A2 (fr
Inventor
Katrin Lauterbach
Jürgen KLASMEIER
Manfred Breunig
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rational AG
Original Assignee
Rational AG
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Publication date
Priority claimed from DE201110001071 external-priority patent/DE102011001071A1/de
Priority claimed from DE201110001066 external-priority patent/DE102011001066B4/de
Application filed by Rational AG filed Critical Rational AG
Publication of EP2681490A2 publication Critical patent/EP2681490A2/fr
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Publication of EP2681490B1 publication Critical patent/EP2681490B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • 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
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to a method of operating a cooking appliance and a kitchen network.
  • the digitization of bons and a ticket board allows the temporal arrangement of virtual tickets on a virtual ticket board, namely by placing the tickets along a time line, the Extension of each Bons parallel to the timeline, which is given by the width of substantially rectangular Bons, visualized at least one characteristic of the duration of the cooking program parameters. Due to the arrangement of bons relative to the position axis can suggest where within a cooking chamber, ie in which cooking zone or which Garraum Scheme, a certain food should be optimally placed for cooking.
  • the visualization of a characteristic of the duration of a cooking program parameter is in the non-pre-published DE 10 2010 036 639 further specified. More precisely, it states that an uncertainty about the time requirement, that is to say about the duration, of a cooking program is to be visualized in order to allow a scheduling. Thus, it is not immediately known at the beginning of a cooking program, especially in core-temperature-controlled cooking programs, how long the corresponding cooking program lasts, since the duration depends in particular on the caliber of the respective cooking product.
  • the starting point is a generally rectangular Bon whose extension is to be a measure of the cooking time parallel to the time beam, which is why an uncertainty in the calculation of the cooking time is displayed by an additional representation at one end of the rectangle, for example via a slope that increases with increasing Predictability of Garendes end is less and finally disappeared completely with knowledge of the Garendes.
  • the known in the prior art variants of the display of the sequence of cooking programs in a cooking appliance basically allow a schedule, but limited to the actual cooking times.
  • a food before a food can be cooked, it must be prepared for the appropriate cooking process. For example, if you want to cook frozen chicken, they must each be taken from a freezer and put on a skewer, which requires a certain preparation time.
  • the known Bons represent only individual cooking programs, such as fish steaming, fish roast or the like, and are at most in part-Bons for representing Garariaen, such as the representation of a Anbratphase, a Schmorphase or the like, divisible.
  • Gariansen such as the representation of a Anbratphase, a Schmorphase or the like, divisible.
  • a cooking space climate, a time requirement and a space requirement are reproducible via an optical marking, in particular the EP 2 211 116 A1 is removable.
  • the EP 2 189 724 A1 discloses a method for selecting at least one cooking program in which selection suggestions are displayed, wherein for simultaneous cooking in several cooking zones of a cooking chamber, the respective cooking programs are to be matched both to the cooking zones and each other.
  • the EP 1 798 479 B1 discloses a method for operating a commercial cooking appliance, which automatically displays which items to be cooked in a cooking chamber already expectant goods are garbar.
  • the food items are grouped according to types of food, such as baked goods, meat dishes, vegetables and the like.
  • From the EP 2 085 700 A2 is a cooking appliance for intelligently rolling feed known in which during operation when selecting a particular food the most suitable place for placing the same in the cooking chamber of the cooking appliance is determined and displayed.
  • a suitability of a treatment zone can result, for example, from the fact that when it is loaded all the food items arranged in the corresponding loading level are cooked at about the same time, so that there is a time optimization.
  • a method for determining a workflow in a cooking appliance which may also be connected in a cooking appliance network, for example, from EP 2 213 175 A1 is known and suitable for the preparation of menus, each having at least two items to be cooked Gargutart.
  • a kitchen network for a variety of cooking appliances is for example from the DE 202 03 117 U1 known.
  • the object of the present invention is to provide a method for operating a cooking appliance that overcomes the disadvantages of the prior art.
  • a cooking program is selected as a work program, so that the duration of the execution of the work program is given by the cooking time of the cooking program, wherein preferably the preparation time is determined by a thawing of food, a loading of a food support with food, a seasoning of food Cutting food to be cooked and / or preheating or precooling at least one zone of the cooking chamber of the cooking appliance, and / or preferably the follow-up time is determined by cooling the food to be cooked, resting and / or serving the food.
  • a virtual ticket is selected as the representative of each work program, with a partial ticket representing the cooking time and at least one another partial receipt is selected to represent the preparation and / or follow-up time.
  • a time stream is displayed on the display device as part of a virtual receipt board, the virtual receipt board being determined by a time axis representing the time stream and at least one position axis characterizing a cooking zone zone.
  • each representative display additional information in addition to the indication of the corresponding work program, wherein in the case of a cooking program for cooking a cooking product, the further information is selected from the quantity of the food to be cooked, the initial state of the food, such as fresh, frozen or pre-cooked, of the food to be used with the food to be cooked and / or instructions to an operator.
  • each cooking program group in particular as a combination of at least two different cooking programs, from a storage device, preferably the cooking appliance, is downloaded.
  • Each cooking program group can be selected via a visualized as a virtual upper-Bon on the display device representatives, preferably over each upper Bon event, such as a brunch, a birthday party, a bus, a baptism, a slab, a buffet or the like selected becomes.
  • a target time selected on the display device via the input device for the completion of all cooking programs of the selected cooking program group with the changed or confirmed cooking product quantities, preferably as the time of the selected event, is taken into account and displayed when the loading suggestion is displayed.
  • each virtual top ticket is divided into virtual tickets, whereby a cooking program, preferably a type of food and a quantity of food, is displayed for each ticket.
  • Embodiments may also preferably be characterized in that, in the case where the display device has a virtual receipt board for displaying the loading suggestion on which the corresponding bons are stored and which is determined by a time axis and at least one position axis, the time axis is changed may be, wherein preferably the time period is displayed from the current time to the selected target time and / or a time scroll range is provided to change the displayed period.
  • first position axis arranged above one another Garraumebenen and / or a second position axis Garraumzonen in a plane.
  • the period from t I to t II in particular the time t II , can be entered and / or changed.
  • An advantage of the invention is that it is determined for each Gar Scheme for determining the first parameter, whether it is free or occupied, and for occupied Gar Schemee also each determines how long it is still occupied.
  • the inventive method characterized by the fact that the occupation of a cooking area with at least one food of a food, after allocation of the food to the cooking, is determined by at least the cooking time of the food, preferably also a Vorkühl- or preheating the cooking area and always a Preparation time of the food, in particular for the arrangement of the food on a food support, for seasoning the food or The like, and / or a follow-up time of the food, in particular for cooling, resting, slicing or the like, is taken into account or be.
  • the invention also requires that the at least one second parameter of the food is determined from the cooking time, optionally the pre-cooling or preheating time and the preparation time and / or the post-processing time, wherein preferably also the cooking process, the climate and / or the accessories, in particular food support is taken into account or be and wherein preferably every second parameter for the corresponding food storable, selectable, changeable and / or can be entered.
  • each free cooking area in particular at time t I , it is indicated when it should be loaded with which food, preferably which food of a food, wherein preferably the display at later times t> t I , in particular on request , is updated.
  • the capacity, in particular at time t I is displayed in the form of a piece or a weight specification, preferably as a function of each food, in particular the food of the same.
  • the capacity display is updated at later times t> t I , in particular on request, and / or when the maximum capacity is exceeded, a warning signal is output by input of an operator.
  • the invention also proposes that the piece or weight specification is determined by the food and / or their food support.
  • an update of the display takes place after each opening of a door closing the cooking chamber or of a lid closing the cooking chamber.
  • the capacitance display takes place as a function of time, in particular in diagram form.
  • a display device for displaying a maximum capacity in a cooking zone of a cooking appliance having a plurality of cooking zones or cooking zones in a period of time t 1 to t II , in each case comprising at least one food to be cooked, is advantageously integrated in a cooking appliance and / or with a plurality connectable by cooking appliances.
  • Preferred display devices have a display area in the form of a virtual ticket board, in which representatives in the form of virtual tickets for the purpose of illustrating a spatial and / or temporal arrangement of food, preferably the food items to be cooked, can be stored in the cooking chamber of a cooking appliance.
  • An operating device for carrying out a method according to the invention which comprises a display device and an input device, is advantageously integrated in a cooking appliance or can be brought into operative connection therewith.
  • the invention also provides a kitchen network with a plurality of cooking appliances, wherein each of the cooking appliances of the kitchen network is operable via each operating device.
  • the invention is thus based, on the one hand, on the surprising finding that, in addition to the pure cooking times, the preparation times and / or post-processing times required for the execution of each cooking program are not only to be taken into account but also to be displayed in order to facilitate a process planning. Then, display devices for cooking appliances, in particular each provided by a cooking appliance, be removed when which food to be loaded and unloaded where in a cooking chamber and what measures to do this when in the run-up to the loading and / or following the discharge.
  • This allows an optimized use of kitchen personnel, in particular for serving a variety of food at a specific target time, which is required for example in the orientation of events, such as banquets, buffets or the like.
  • the use of a method for production planning and monitoring of the invention is of particular use.
  • Cooking programs that are to be carried out for the realization of an event can be linked together, namely to a cooking program group, wherein an operator of a cooking appliance for selecting a cooking program group a plurality of such cooking program groups in the manner of a shopping cart is displayed.
  • each cooking program group Gargutou a particular Gargutart and a certain Gargutmenge is characterized over each cooking program, with the required for the respective event Gargutmenge, which is often based on the number of participants of each event, and target time at which the event is to be entered can then be automatically displayed to see when which food to be loaded where in the oven and later unloaded, so that ultimately so a complete schedule for the event on a display device is readable.
  • the cooking programs and their respective link to a cooking program group can be stored in a memory device, wherein the memory device is not part of a Must be cooking device, but for example, can be given by a USB stick. Further, the cooking program groups may be displayed via upper bons and the cooking programs themselves via bons as known in the art. The number of bons to a cooking program depends on the number of required items to be cooked, so the amount of food. A quantity of food can be made via an event number of participants, a piece of food to be cooked, a weight of the food to be cooked or the indication of food items to be loaded with food.
  • an operator selects a top voucher for a vital breakfast from a shopping cart, he automatically selects cooking programs with the designations "baking sweet” for croissants, “baking salty” for pretzels, “egg roasting” for fried eggs, “vegetable steaming "for mixed vegetables and” fried “for bacon.
  • cooking programs can be displayed via a receipt and are each designed for a certain number of items to be cooked.
  • the upper bons, bons as well as part bons can have further attributes, ie in addition to a certain width for symbolizing a time, a specific height for symbolizing a space requirement, a code name for symbolizing a cooking program group, a cooking program or a partial cooking program and or by instructions, such as in the form of a knife, when a cutting is necessary.
  • the bons or partial bons can be stored for expiration, as known in the art, on a Bon board, which is characterized in that it has a time axis and at least one position axis, so that over the time axis, the temporal occupancy and the position axis which can be made to be occupied each zone of a cooking chamber of a cooking appliance.
  • the invention is based on the surprising finding that, for example, with knowledge of the current loading state of a cooking appliance for the next one or two hours is foreseeable how many food items at least Garbarart garbar are, if there is information on the Gargutart.
  • the cooking space is empty, and if only one type of cooking food is to be cooked, then the entire cooking space can be loaded with foodstuffs of this kind, so that the maximum capacity in said one or two hours the number of cooking areas and the cooking time for said Gargutart determined.
  • the items to be cooked are divisible into several types of food, for example in two types of food, it must be considered whether an equal distribution of capacity on the two types of food is to be done, so then depending on the cooking processes for the two types of food and the cooking times for the two Gargutart can be displayed how many food items of the two Gargutart in said one or two hours garbar are. It can be assumed that the food of the two types of food requires the same climates in the cooking space, so that a simultaneous cooking is possible. If, on the other hand, the climate which the respective types of food require, for example via the respective cooking process, should be different, it would be indicated according to the invention that the two types of food are to be prepared one after the other.
  • a preparation time and a follow-up time is preferably to be considered per food. If, for example, food is cooked over sheets in shelves, it may be hygienic reasons default in a kitchen to refill a sheet only after unloading finished cooked items and then introduce into the oven, so that a preparation time for the assembly of the sheet is necessary. Also contribute to the preparation time processes such as cutting meat, seasoning or the like. Rest periods are often to be considered as follow-up.
  • the occupancy usually changes each time a cooking chamber door or cooking chamber lid is opened, it is advantageous to update the capacity indicator at least during such opening in order to enable production planning.
  • the capacity display is in diagram form, whereby the time can take place on the x-axis and the capacity on the y-axis in the form of a piece or weight indication.
  • Different types of food can be characterized by different symbols.
  • This display allows, for example, a store manager of a fast food restaurant to make a capacity planning for a specific time range, which is freely selectable by him. For example, during inspections he can check how many chicken wings and sausages can be cooked within the next two hours, or how many baked goods can be produced during the day. Of course, this information can be evaluated in many ways, such as determining the efficiency of a restaurant and the like.
  • a capacity display can also take place depending on a food support. If 10 blank blanks can be arranged on a baking sheet, then the number of baking sheets, ie the number of blanks, can be determined via the display. When changing the number of bread blanks per baking tray this is also entered and thus considered, for example. When baking special rolls, such as very small rolls for finger food purposes.
  • a food or a meal which is composed of, for example, two items to be cooked, can be displayed by a virtual ticket or a virtual top-Bon on a display device in the area of a virtual ticket board such that an operator can recognize when which food where to place in a cooking appliance.
  • the virtual Bon-board preferably comprises a time axis, usually in the form of the x-axis, and at least one position axis, usually in the shape of the y-axis over which then, for example, a rack level of a cooking appliance is symbolizable.
  • capacity information can also be displayed for a variety of cooking appliances on a display device. For example, it may be important for a baker in a city to have counters filled at all outlets at a given time, to know whether one or the other bakery product may need to be cooked in one store and taken to another store, because, for example, due to a delay of the local master baker, even at maximum capacity utilization of the local cooking appliance, the desired number of said baked goods is no longer ready to cook.
  • An operating device 1 for realizing a method according to the invention which may be part of a cooking appliance, not shown, in turn comprises a display device with a touch screen 2 and an input device which in addition to the touch screen 2 also includes a push / turn knob 3.
  • menu level are on the touch screen 2 a variety of cooking program groups on Ober-Bons 10 darg Abbott. Each upper bon 10 thus represents a cooking program group, which in turn each an event represents. An event can be selected by touching a top ticket 10 on the touch screen 2 or by scrolling through the top bons by means of the push / turn button 3.
  • FIG. 1 shown menu level are on the touch screen 2 a variety of cooking program groups on Ober-Bons 10 darg Consumer.
  • Each upper bon 10 thus represents a cooking program group, which in turn each an event represents.
  • An event can be selected by touching a top ticket 10 on the touch screen 2 or by scrolling through the top bons by means of the push / turn button 3.
  • FIG. 1 shows a display device with a touch screen 2
  • FIG. 1 is a flashing of the upper panel 10 with the name "Bus” shown, which is intended to indicate that the event "Bus” is selected.
  • This event is a tasting of travelers on a bus who arrive at a restaurant at a certain time.
  • the display on the touchscreen 2 changes to a second menu level, which in FIG. 2 is shown.
  • the selected event and the current time are readable, namely an event display area 11 and a real-time display area 12.
  • this menu level but also the number of participants of the event, so the number of travelers with the bus, selectable, namely via a number of persons selecting area 13.
  • a destination time is selectable to which event participants are to be served certain foods, namely, a target time selection area 14.
  • the meals selected via the upper ticket "Bus" are according to FIG. 2 readable about Bons 15, while the respective amount of food in pieces or weight display areas 16 are readable.
  • 30 people, who are taken by bus to a restaurant will each be served a dish of two dumplings, a roast of 0.24 kg and a herb of 33 g at 12:30.
  • the operating device 1 can be used for example with a cooking appliance of the applicant, which is sold under the trade name SelfCooking Center®.
  • This cooking appliance can have six insertion levels in its cooking space, which is why six insertion level display regions 17 can be seen on the touchscreen 2, to each of which a receipt 15 'in the insertion level display areas 17 is assigned.
  • the number of bons 15 ' depends not only on the number of cooking programs that belong to the selected cooking program group, but also on the selected Gargutmengen.
  • the piece or weight display areas 16 the occupancy of inserts with the selected food items can be removed, which is necessary for 30 people two bays with dumplings, two drawers with cabbage and two slots with roast, which is why two Bons 15 'im Range of the shelf level displays are shown.
  • FIG. 2 shown example Thus, it is a maximum utilization of the capacity of the cooking device with six levels of insertion.
  • the touch screen 2 offers a receipt board 4, in which not only Einschebenbenenan Attache Schemee 17 are indicated for identifying certain positions within the cooking chamber, namely a position axis 22, but also a time axis 21, in the present case of 09:32 O'clock until 12:30 o'clock.
  • the displayed time span thus essentially reflects the time remaining from the current time to the time of the destination.
  • the receipt board 4 is thus a two-dimensional representation, which can be seen when which food to be placed where in the oven.
  • the arrangement of Bons 15 "on the receipt board 4 provides an instruction for a procedure that is necessary for the desired execution of an event.
  • the Bon Board 4 and the duration of the respective cooking times can be removed, namely on the width of on the receipt board 4 deposited Bons 15 ".
  • a preparation time is determined for example by equipping a food support with food to be cooked, including getting food from a refrigerator or the like, a seasoning and the like.
  • An after-treatment time which may be determined, for example, simply by resting, cooling or the like, may also be be important. For this reason, the Bon-board 4 also a preparation time and a follow-up time can be removed, for each food.
  • partial bons are provided as in FIG. 4 shown. Thereafter, for example, for cooking roast besides a cooking time part bon 15 "a, there is a preparation time part ticket 15" b and a follow-up part part ticket 15 "c.
  • the time period displayed on the receipt board 4 is changeable, for example, by touching a time scroll area 19 to make earlier or later times visible. Also, a magnifying glass function is possible by pulling two fingers apart in the time scroll area 19.
  • the operating device 1 need not be firmly connected to a cooking appliance, but can also be associated with a variety of cooking appliances in conjunction to then coordinate the operation of said cooking appliances, which is necessary for larger events with a large number of people.
  • 5 cooking appliances could be required for a banquet
  • the respective processes could be displayed on one and the same touch screen, for example, over five Bon-boards.
  • the receipt boards could be displayed either at the same time or on request one after the other.
  • the example shown is a rolling feed of three different types of food, namely chicken wings, rolls and sausages, which are to be finished cooked in a finishing process (cooking process) and demand the same temperature, humidity and air circulation (climate), without any specific requirements for a Gargutlini (accessories) to have, with the different Gargutart also all the same regeneration time (cooking time) need.
  • 60 chicken wings or 60 rolls or 60 sausages should also be garbar at maximum capacity of a cooking appliance, not shown.
  • the cooking chamber of the cooking appliance is after FIG. 5 maximally filled with chicken wings, which are cooked at the time t 1 ready, so that then a load with the same number Rolls and sausages, so each 30 pieces, can take place.
  • the rolls and sausages should be ready cooked at time t 2 , so that then all three Gargutart are equally weight in their capacity garbar, so each 20 chicken wings, 20 rolls and 20 sausages, until time t 3 . From the time t 3 50 chicken wings and 10 rolls are cooked, after entering a corresponding weighting.
  • the method according to the invention therefore also makes it possible for inexperienced operators to immediately grasp without complicated calculations how many food items of certain types of cooking product can be cooked in a cooking space.
  • the method according to the invention is also very suitable for summaries of several food items to a food, as based on the FIGS. 1 to 4 previously explained.
  • FIG. 6 illustrates over the time course of the occupancy of the cooking chamber of a cooking appliance, that in the case in which in an example 1 six slots in the oven and introduced Each dumpling can hold up to 30 dumplings, making a total of 180 dumplings available at maximum load. Maximum utilization is available shortly after 12:00, when dumplings are served at 12:30. In Example 2, a maximum load is used when cooking 60 dumplings on two trays and three kg of herb in four trays at the same time.

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

Claims (11)

  1. Procédé de fonctionnement d'au moins un appareil de cuisson ayant un espace de cuisson ayant une pluralité de zones d'espace de cuisson, un dispositif de saisie, un dispositif d'affichage et un dispositif de mémoire, où
    • une pluralité de programmes de cuisson pour l'appareil de cuisson peut être extrairée du dispositif de mémoire, y compris un temps caractéristique pour la réalisation de chaque programme de cuisson, lequel est déterminé, en plus de la durée d'exécution du programme de cuisson donné par le temps de cuisson, également par un temps de préparation pour préparer l'exécution du programme de cuisson et/ou un temps de finition pour finir la réalisation du programme de cuisson, un représentant de chaque programme de cuisson mémorisé pouvant être affiché sur le dispositif d'affichage,
    le temps associé correspondant étant également affiché pour chaque représentant affiché, une étiquette virtuelle étant sélectionnée comme représentant de chaque programme de cuisson, lequel peut être disposé le long d'un axe temporel sur le dispositif d'affichage, si bien que par l'extension du représentant le long de l'axe temporel le temps nécessaire à la réalisation du programme de cuisson est visualisée,
    chaque étiquette étant constituée d'une étiquette partielle pour la représentation du temps de cuisson et d'au moins une autre étiquette partielle pour la représentation du temps de préparation et/ou de finition,
    l'axe temporel étant affiché comme partie d'un tableau d'étiquettes virtuelles sur le dispositif d'affichage,
    le tableau d'étiquettes virtuelles comprenant un système de coordonnées, défini par une ligne temporelle représentant l'axe temporel et au moins un axe de position caractérisant les zones d'espace de cuisson, et où les étiquettes peuvent être disposées de telle manière qu'en cas d'une pluralité de programmes de cuisson à réaliser, il est affiché sur la base des positions des étiquettes correspondantes sur le tableau d'étiquettes quand et quel aliment à cuire est ou peut être chargé en quelque lieu dans un espace de cuisson et déchargé de celui-ci, et quelle mesure est ou peut être prise à cet effet préalablement au chargement et/ou suite au déchargement, et
    • pour l'afficher d'une capacité maximale de plats qui pouvant être cuits, chaque comprenant au moins un aliment à cuire dans un espace de cuisson pendant une période comprise entre tI et tII, au moins un premier paramètre caractéristique pour l'état de charge de l'espace de cuisson au moment tI est déterminé,
    au moins un deuxième paramètre caractéristique pour chaque type différent de plats à cuire est sélectionné et/ou saisi, et
    en fonction du premier et du deuxième paramètres, le nombre de plats pouvant être cuits en cas d'une occupation maximale dans l'espace de cuisson jusqu'au moment tII est affiché, où pour chaque zone d'espace de cuisson il est déterminé ou bien si celle-ci est libre ou occupée pour la détermination du premier paramètre,
    pour chaque des zones d'espace de cuisson occupées, est en outre déterminé pour combien de temps encore elle reste occupée, l'occupation d'une zone d'espace de cuisson par au moins un aliment à cuire d'un plat, après affectation de l'aliment à cuire à la zone d'espace de cuisson, étant déterminée au moins par le temps de cuisson de l'aliment à cuire, compte tenu d'un temps de préparation de l'aliment à cuire et/ou d'un temps de finition de l'aliment à cuire, au moins un deuxième paramètre des plats étant ainsi déterminé à partir du temps de cuisson, du temps de préparation et/ou du temps de finition.
  2. Procédé selon la revendication 1, caractérisé
    en ce que le temps de préparation est déterminé par une décongélation de l'aliment à cuire, une mise en place de l'aliment à cuire sur un support d'aliment à cuire, un assaisonnement de l'aliment à cuire, une découpe de l'aliment à cuire et/ou un pré-chauffage ou un pré-refroidissement d'au moins une zone de l'espace de cuisson de l'appareil de cuisson, et/ou
    le temps de finition est déterminé par un refroidissement de l'aliment à cuire, un repos de l'aliment à cuire et/ou un dressage de l'aliment à cuire.
  3. Procédé selon la revendication 1 ou la revendication 2, caractérisé en ce qu'un premier axe de position caractérise des plans superposés d'espace de cuisson et/ou un deuxième axe de position caractérise des zones d'espace de cuisson sur un plan d'espace de cuisson.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que lors la détermination de l'occupation d'une zone d'espace de cuisson avec au moins un aliment à cuire d'un plat, un temps de pré-refroidissement ou de pré-chauffage de la zone d'espace de cuisson est également pris en compte.
  5. Procédé selon l'une des revendications précédentes, caractérisé en ce que ledit au moins un deuxième paramètre du plat est en outre déterminé à partir du processus de cuisson, du climat, du temps de pré-refroidissement ou de pré-chauffage et/ou des accessoires, en particulier du support d'aliment à cuire.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'un deuxième paramètre est déterminé par aliment à cuire de type différent de chaque plat.
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'en fonction du climat dans l'espace de cuisson au moment tI, il est affiché si des plats sont sélectionnables au moment tI, et le cas échéant lesquels, l'affichage étant préférentiellement actualisé à un moment ultérieur t > tI, en particulier sur demande.
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que la capacité est affichée sous forme d'une indication de pièces, d'une indication de poids ou en tant que fonction du temps, en particulier sous forme de diagramme, préférentiellement sur un étiquette.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce que l'affichage de capacité est effectué au moment tI et est actualisé à un moment ultérieur t > tI, en particulier sur demande.
  10. Procédé selon l'une des revendications précédentes, caractérisé en ce que dans le cas où au moins deux des aliments à cuire des plats à cuire relèvent de types d'aliments à cuire différents et la capacité ne peut être répartie de manière homogène pour tous les types d'aliments à cuire, une pondération de chaque type d'aliment à cuire est sélectionnée et/ou saisie.
  11. Réseau de cuisine ayant une pluralité d'appareils de cuisson prévus pour l'exécution d'un procédé selon l'une des revendications précédentes.
EP12707561.2A 2011-03-03 2012-03-02 Procédé de fonctionnement d'un appareil de cuisson et réseau de cuisine Active EP2681490B1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE201110001071 DE102011001071A1 (de) 2011-03-03 2011-03-03 Verfahren, Bedieneinheit, Gargerät und Küchennetzwerk
DE201110001066 DE102011001066B4 (de) 2011-03-03 2011-03-03 Verfahren zum Auswählen von Garprogrammen
DE102011001062 2011-03-03
PCT/EP2012/053662 WO2012117100A2 (fr) 2011-03-03 2012-03-02 Procédé de fonctionnement d'un appareil de cuisson et réseau de cuisine

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EP2681490B1 true EP2681490B1 (fr) 2016-12-07

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Cited By (2)

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US10694753B2 (en) 2013-05-23 2020-06-30 Duke Manufacturing Co. Food preparation apparatus and methods
US10918112B2 (en) 2013-05-23 2021-02-16 Duke Manufacturing Co. Dough preparation apparatus and methods

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US10223933B1 (en) 2017-08-09 2019-03-05 Brava Home, Inc. Multizone cooking utilizing a spectral-configurable cooking instrument
DE102017130148A1 (de) * 2017-12-15 2019-06-19 Rational Aktiengesellschaft Verfahren zum Steuern eines Gargerätes sowie Gargerät

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DE20203117U1 (de) * 2002-02-22 2002-05-23 Wiesheu Gmbh Vorrichtung zur Wärmebehandlung von Lebensmitteln
ATE414243T1 (de) 2005-12-16 2008-11-15 Convotherm Elektrogeraete Gewerbliches gargerät sowie verfahren zu dessen betrieb
DE102006008096A1 (de) 2006-02-20 2007-08-30 Lechmetall Landsberg Gmbh Verfahren zur intelligenten rollierenden Beschickung eines Gargerätes und Gargerät hierzu
DE102008005720A1 (de) * 2008-01-23 2009-07-30 Rational Ag Gargerät zur intelligenten rollierenden Beschickung und Verfahren hierzu
EP2189724B1 (fr) * 2008-11-25 2017-08-23 Rational AG Procédé destiné à la sélection d'au moins un programme de travail d'un appareil de cuisson et appareil de cuisson correspondant
EP2211116B1 (fr) * 2009-01-27 2015-10-07 Rational AG Procédé de visualisation de programmes et appareil de cuisson correspondant
EP3495741B1 (fr) 2009-02-02 2021-09-01 RATIONAL Aktiengesellschaft Procédé de détermination d'un déroulement de travail dans un système d'appareils de cuisson
DE102010036639B4 (de) 2010-07-27 2023-07-27 Rational Ag Verfahren zum Visualisieren eines Gargerätebetriebs

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10694753B2 (en) 2013-05-23 2020-06-30 Duke Manufacturing Co. Food preparation apparatus and methods
US10918112B2 (en) 2013-05-23 2021-02-16 Duke Manufacturing Co. Dough preparation apparatus and methods
US11602149B2 (en) 2013-05-23 2023-03-14 Duke Manufacturing Co. Food preparation apparatus and methods
US11779023B2 (en) 2013-05-23 2023-10-10 Duke Manufacturing Co. Dough preparation apparatus and methods

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WO2012117100A3 (fr) 2013-02-21
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