EP2910856A1 - Method for operating a cooking device and cooking device - Google Patents
Method for operating a cooking device and cooking device Download PDFInfo
- Publication number
- EP2910856A1 EP2910856A1 EP15156370.7A EP15156370A EP2910856A1 EP 2910856 A1 EP2910856 A1 EP 2910856A1 EP 15156370 A EP15156370 A EP 15156370A EP 2910856 A1 EP2910856 A1 EP 2910856A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cooking
- food
- cooked
- setpoint
- display device
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 210
- 238000000034 method Methods 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 63
- 238000012913 prioritisation Methods 0.000 claims abstract description 13
- 230000003287 optical effect Effects 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000779 smoke Substances 0.000 claims description 5
- 238000005265 energy consumption Methods 0.000 claims description 4
- 239000003599 detergent Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000035945 sensitivity Effects 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 238000012790 confirmation Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 238000012800 visualization Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 14
- 235000007164 Oryza sativa Nutrition 0.000 description 14
- 235000009566 rice Nutrition 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 9
- 235000015277 pork Nutrition 0.000 description 7
- 235000015067 sauces Nutrition 0.000 description 7
- 235000015927 pasta Nutrition 0.000 description 5
- 230000006978 adaptation Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
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
- 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 for operating a cooking appliance having a cooking chamber having a plurality of cooking zones, in which cooking product can be cooked in at least two different operating modes of the cooking appliance via at least one food processing device, preferably at least two food processing devices. Furthermore, the invention relates to a cooking appliance for carrying out such a method.
- a compensation is carried out in which setpoints are adapted to actual values.
- the cooking chamber dimensions are preferably the oven temperature, the humidity and the fan speed, which are not only correlated with each other, but also with the cooking time and the degree of cooking, in particular determined by the core temperature.
- the correlation of the cooking chamber sizes with the cooking time should be taken into account in particular by the fact that the cooking time can be selected as a prioritization parameter, that is to say in the case of the disturbance said compensation is carried out as quickly as possible.
- the core temperature can be taken into account by the fact that at the end of the cooking process, regardless of the disturbance, a target value of the same is achieved.
- the prioritization parameter can be determined not only by a cooking time but alternatively or cumulatively by a resource consumption, in particular energy consumption, water consumption and / or detergent consumption, pollution, smoke generation, cooking quality and / or food weight and / or caliber.
- the EP 2 469 173 A2 discloses controlling a cooking process as a function of the specific heat input into food. A cooking process should then be terminated when the heat flux integral has reached a predetermined value.
- the determination of an optimal time sequence of processes running in succession and / or at least partially in parallel can be carried out by optimizing the cooking quality, the energy consumption, the time duration or a weight loss in the sense of EP 1 989 978 A1 be performed.
- the C-value of each cooking product is taken into account.
- a representation of cooking programs, preferably determined by cooking modes, cooking processes, cooking parameters and / or food, about program representatives in the form of virtual Bons, for example in an at least two-dimensional area in the form of a virtual Bonbrett with either a time axis and at least one position axis or at least two position axes , on a display device for simplifying the operability of a cooking appliance is from the EP 2 211 116 A1 known. Since conventional bons are usually used in digitized form in restaurant establishments, there is no need to retrain a kitchen staff and transmission errors are reduced by displaying a request of a restaurant guest on a display in a kitchen of the restaurant via a virtual receipt and also processing them immediately.
- a temporal arrangement of virtual tickets on the virtual Bonbrett by storing the Bons along one Timeline and a spatial assignment of the virtual Bons to Garzonen by storing the Bons along position axes visualizes a functional sequence for a cooking appliance, each virtual Bon has a code name and / or a graphical representation of a program.
- the cooking chamber of the cooking appliance on separation devices, such as.
- separation devices such as.
- the cooking zones In order to be able to realize different cooking chamber sizes, in particular different heating capacities of the food processing device, in the cooking zones, the cooking zones must be assigned individually controllable food processing devices. This leads to a complex structure.
- the object of the invention is to develop the generic method such that the utilization of the cooking appliance is increased by mixed feed, with a simple design of the cooking appliance.
- the operating modes can be selected from a hot air operation, in the food is heated with hot air, a steam operation, in which food is steamed, a microwave operation, in which food to be cooked is microwaved, a contact heat operation, in the food is subjected to dry contact heat. a cooking operation in which food is cooked in a liquid.
- a frying operation in which food is fried in a frying medium
- a first combination operation in which food is treated with hot air, steam and / or microwaves
- a second combination operation in which food to be cooked is exposed to dry contact heat and / or microwaves
- a third combination operation in which food is cooked in a liquid and / or microwaves
- a fourth combination operation in which food is fried in a frying medium and / or microwaves.
- each food to be cooked preferably together with a cooking mode determining the associated operating mode and the associated cooking target value and / or together with at least one cooking zone, is selected by inputting to an input device or selecting from a plurality of possible alternatives which are based on the Display device are displayed via representatives, or reading from a readout device.
- the warning indicates whether the cooking process of the first and / or second cooking product is changed by the setting, in particular with regard to the cooking time, the consumption of resources, the pollution, the smoke formation, the cooking quality and / or the product weight and / or caliber.
- virtual tickets are displayed as representatives, which can preferably be stored for visualizing a function plan of the cooking appliance along a time axis and / or at least one position axis, in particular automatically or by an operator.
- the prioritization parameter is determined by accessing data stored in a storage device and / or by the first item to be cooked or by the virtual receipt, which is first filed by an operator along a time axis and / or at least one position axis.
- the invention further proposes that the cooking automatically, in particular after elapse of a certain period of time after outputting the information, in particular in the case where the information is determined by the deviation of the third cooking setpoint from the first and / or second cooking setpoint, or after confirmation is started.
- the invention also relates to a cooking appliance having a cooking space having a plurality of cooking zones, at least one food processing device, preferably at least two food processing devices, in particular comprising a heating device, a moisture supply device and / or a microwave feed device, a display device, an input device, a storage device and a control or regulating device, which is set up for carrying out a method according to the invention, supplied, wherein the display device and the input device comprise a touch screen.
- the cooking chamber can be subdivided into at least two cooking zones via at least one separating device.
- the invention is therefore based on the surprising finding that also food items are then garbar simultaneously in a cooking chamber of a cooking appliance, in which only a single cooking space climate can be set, if these items in principle require different modes.
- simultaneous steaming of rice and baking buns is no longer ruled out, although steaming requires high humidity and baking a dry heat.
- a conversion of the operating mode is carried out for two items to be cooked, which are basically to be cooked in two different operating modes, for one of the two items to be cooked.
- a prioritization parameter such as, for example, the food sensitivity.
- each item to be cooked in particular together with the associated operating mode and at least one associated cooking setpoint, such as the cooking space climate, is displayed on a touch screen of a cooking appliance via a virtual receipt. If there is a conversion of the operating mode for the purpose of simultaneous cooking with another food to be cooked in another mode, this can be done by changing the receipt For example, be marked in its color, shape, symbols, flashing or the like. On the bons and instructions can be displayed as information to an operator.
- a meal with steak and pasta in sauce in a cooking appliance in the food to be cooked with hot air and / or steam is prepared as a lunch menu
- a cooking of both foodstuffs take place in hot air at high temperatures, which means a conversion of the operating mode for pasta in sauce. This can be visualized by changing the voucher for the pasta with sauce.
- delimiting crucible can in principle be made a dense separation of the cooking zones from each other, as in the DE 10 2012 007 216 A1 described in order to perform different modes of operation in the cooking zones independently of each other, if for each cooking zone an individually controllable heating device is provided.
- an individually controllable heating device is provided for each cooking zone.
- the bottom of at least two of the Garzonen of the crucible is heated only by a common heating device can be cooked according to the invention with the same heating power in the one cooking zone without liquid and in the other cooking zone with liquid.
- the first food to be cooked is pork neck steak, which should be cooked in a first operating mode in the form of a contact heat mode with a first heating power as the first cooking setpoint, and as a second cooking rice, which in a second operating mode in the form of a cooking operation with a second, lower heating power than the second cooking setpoint should be cooked, selected, and then selected via an input device, the contact heat mode, thereby the first heating power is determined as the third cooking target value.
- a representative for the rice for example, appears in red, while a representative of the pork neck steak does not have a color mark to visually indicate to a user of the VarioCookingCenters® that the rice is being boiled at a heat output that is not optimal for him.
- information can be displayed on the converted rice receipt as to how much the amount of water is to be increased in order to compensate for the greater water loss by the higher heating power by means of evaporation.
- cooking appliances in which food to be cooked can be acted upon with hot air, steam or a combination of hot air and steam, as in the Applicant's SelfCookingCenter®, can be operated with increased utilization by utilizing a process according to the invention.
- the cooking space of such a cooking appliance has a multiplicity of cooking chamber zones in which, in principle, a plurality of food items can be cooked, but all in the same climate. If now pork neck steaks and rice are to be cooked together in the cooking chamber, then on a touch screen of the cooking appliance the in FIGS. 1a and 1b shown two virtual Bons 10 and 20 on.
- pork neck steaks 11 are basically to be cooked in a hot air mode 12 with a cooking set point 13 of 210 ° C.
- rice 21 according to the second ticket 20 is basically in a steam mode 22 at a set cooking value 23 of the boiling temperature in the cooking chamber to be cooked.
- the Bons 10 and 20 is thus apparent that one of the two modes is to be converted, if because both items to be cooked 11, 21 to cook at the same time. Since the cooking quality of pork neck steaks depends to a greater extent on the operating mode of the cooking appliance, it is proposed, taking into account the cooking quality as a prioritization parameter, to cook both food items 11, 21 in operating mode 12 with the cooking setpoint 13 of the first pastry 10.
- the cooking time can be adjusted as a function of a course of the C value determined during cooking.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Die Erfindung betrifft ein Verfahren zum Betreiben eines Gargeräts mit einem eine Vielzahl von Garzonen aufweisenden Garraum, in dem Gargut in zumindest zwei unterschiedlichen Betriebsarten des Gargeräts über zumindest eine Gargutbehandlungseinrichtung, vorzugsweise zumindest zwei Gargutbehandlungseinrichtungen, gegart werden kann, wobei das Verfahren die folgenden Schritte umfasst: Auswählen zumindest eines ersten in dem Garraum in einer ersten Betriebsart zu garenden Garguts mit zumindest einem ersten Garsollwert und Auswählen zumindest eines zweiten in dem Garraum in einer zweiten Betriebsart zu garenden Garguts mit zumindest einem zweiten Garsollwert, Einstellen der ersten oder zweiten Betriebsart mit einem dritten Garsollwert in Abhängigkeit einer Eingabe und/oder eines Priorisierungsparameters, Ausgeben einer Information auf einer Anzeigeeinrichtung zu der Einstellung, wobei in dem Fall, in dem der dritte Garsollwert von dem ersten Garsollwert abweicht, ein Repräsentant des ersten Garguts durch eine optische Markierung auf der Anzeigeeinrichtung hervorgehoben wird, und in dem Fall, in dem der dritte Garsollwert von dem zweiten Garsollwert abweicht, ein Repräsentant des zweiten Garguts durch eine optische Markierung auf der Anzeigeeinrichtung hervorgehoben wird, und zumindest zeitweises gleichzeitiges Garen des ersten und zweiten Garguts mit der Einstellung. Die Erfindung betrifft auch ein Gargerät zum Durchführen solch eines Verfahrens.The invention relates to a method for operating a cooking device with a cooking zone having a plurality of cooking zones, in which the cooking product can be cooked in at least two different operating modes of the cooking appliance via at least one food processing device, preferably at least two food processing devices, the method comprising the following steps: Selecting at least one first cooking product to be cooked in the cooking chamber in a first operating mode with at least one first cooking setpoint and selecting at least one second cooking product to be cooked in the cooking chamber in a second operating mode having at least one second cooking setpoint, Setting the first or second operating mode with a third cooking setpoint in dependence on an input and / or a prioritization parameter, Outputting information on a display device to the setting, wherein in the case where the third cooking target value deviates from the first cooking target value, a representative of the first cooking article is highlighted by an optical mark on the display device, and in the case where the third one Garsollwert deviates from the second Garsollwert, a representative of the second Garguts is highlighted by an optical mark on the display device, and at least temporary simultaneous cooking of the first and second food with the setting. The invention also relates to a cooking appliance for carrying out such a method.
Description
Die vorliegende Erfindung betrifft ein Verfahren zum Betreiben eines Gargeräts mit einem eine Vielzahl von Garzonen aufweisenden Garraum, in dem Gargut in zumindest zwei unterschiedlichen Betriebsarten des Gargeräts über zumindest eine Gargutbehandlungseinrichtung, vorzugsweise zumindest zwei Gargutbehandlungseinrichtungen, gegart werden kann. Ferner betrifft die Erfindung ein Gargerät zum Durchführen solch eines Verfahrens.The present invention relates to a method for operating a cooking appliance having a cooking chamber having a plurality of cooking zones, in which cooking product can be cooked in at least two different operating modes of the cooking appliance via at least one food processing device, preferably at least two food processing devices. Furthermore, the invention relates to a cooking appliance for carrying out such a method.
In der Großküche ist es üblich, eine Vielzahl zum Teil selbst unterschiedlicher Gargüter zumindest zeitweise gleichzeitig in dem Garraum eines Gargeräts zu garen. Da insbesondere ein Gargerät zum Beaufschlagen von Gargut mit Heißluft und/oder Dampf nur in einer seiner 3 Betriebsarten zu einem Zeitpunkt eingestellt sein kann, ist die Anzahl an gleichzeitig garbarer Gargüter in diesen Gargeräten grundsätzlich beschränkt.In the canteen kitchen, it is common to cook a variety of sometimes even different food items at least temporarily in the cooking chamber of a cooking appliance at the same time. Since, in particular, a cooking appliance for applying food with hot air and / or steam can only be set in one of its 3 operating modes at a time, the number of cooking items to be cooked at the same time in these cooking appliances is basically limited.
In der
Bei Berücksichtigung der Korrelation von für ein Garen charakteristischen Größen, insbesondere umfassend Garraumklimagrößen, beim Auftreten einer Abweichung von einem vorgegebenen Garprozess auf Grund z.B. einer Störung in Form der Öffnung einer Garraumtür soll gemäß der nicht vorveröffentlichten
Die
Die Bestimmung einer optimalen Zeitfolge von hintereinander und/oder zumindest teilweise parallel ablaufenden Verfahren kann unter Optimierung der Garqualität, des Energieverbrauchs, der Zeitdauer oder eines Gewichtsverlusts im Sinne der
Eine Darstellung von Garprogrammen, vorzugsweise bestimmt durch Garbetriebsarten, Garprozesse, Garparameter und/oder Gargüter, über Programmrepräsentanten in Form von virtuellen Bons, beispielsweise in einem zumindest zweidimensionalen Bereich in Form von einem virtuellen Bonbrett mit entweder einer Zeitachse und zumindest einer Positionsachse oder zumindest zwei Positionsachsen, auf einer Anzeigeeinrichtung zur Vereinfachung der Bedienbarkeit eines Gargeräts ist aus der
Grundsätzlich ist es auch möglich, unterschiedliche Betriebsarten in einem Gargerät durchzuführen, sofern denn der Garraum des Gargeräts über Trenneinrichtungen, wie sie bspw. für Tiegel aus der
Aufgabe der Erfindung ist es, das gattungsgemäße Verfahren derart weiterzuentwickeln, dass die Auslastung des Gargeräts durch Mischbeschickung erhöht wird, und zwar bei einfachem Aufbau des Gargeräts.The object of the invention is to develop the generic method such that the utilization of the cooking appliance is increased by mixed feed, with a simple design of the cooking appliance.
Diese Aufgabe wird erfindungsgemäß gelöst durch die folgenden Schritte:
- Auswählen zumindest eines ersten in dem Garraum in einer ersten Betriebsart zu garenden Garguts mit zumindest einem ersten Garsollwert und Auswählen zumindest eines zweiten in dem Garraum in einer zweiten Betriebsart zu garenden Garguts mit zumindest einem zweiten Garsollwert,
- Einstellen der ersten oder zweiten Betriebsart mit einem dritten Garsollwert in Abhängigkeit einer Eingabe und/oder eines Priorisierungsparameters,
- Ausgeben einer Information auf einer Anzeigeeinrichtung zu der Einstellung, wobei in dem Fall, in dem der dritte Garsollwert von dem ersten Garsollwert abweicht, ein Repräsentant des ersten Garguts durch eine optische Markierung auf der Anzeigeeinrichtung hervorgehoben wird, und in dem Fall, in dem der dritte Garsollwert (13, 23') von dem zweiten Garsollwert (23) abweicht, ein Repräsentant des zweiten Garguts durch eine optische Markierung (26') auf der Anzeigeeinrichtung hervorgehoben wird, und
- zumindest zeitweises gleichzeitiges Garen des ersten und zweiten Garguts mit der Einstellung.
- Selecting at least one first cooking product to be cooked in the cooking chamber in a first operating mode with at least one first cooking setpoint and selecting at least one second cooking product to be cooked in the cooking chamber in a second operating mode having at least one second cooking setpoint,
- Setting the first or second operating mode with a third cooking setpoint in dependence on an input and / or a prioritization parameter,
- Outputting information on a display device to the setting, wherein in the case where the third cooking target value deviates from the first cooking target value, a representative of the first cooking article is highlighted by an optical mark on the display device, and in the case where the third one Cooking setpoint (13, 23 ') deviates from the second cooking setpoint (23) Representative of the second cooking product is highlighted by an optical mark (26 ') on the display device, and
- at least temporary simultaneous cooking of the first and second food with the setting.
Dabei können die Betriebsarten ausgewählt werden aus
einem Heißluftbetrieb, in dem Gargut mit Heißluft beaufschlagt wird,
einem Dampfbetrieb, in dem Gargut mit Dampf beaufschlagt wird,
einem Mikrowellenbetrieb, in dem Gargut mit Mikrowellen beaufschlagt wird,
einem Kontakthitzebetrieb, in dem Gargut mit trockener Kontakthitze beaufschlagt wird.
einem Kochbetrieb, in dem Gargut in einer Flüssigkeit gekocht wird.
einem Frittierbetrieb, in dem Gargut in einem Frittiermittel frittiert wird,
einem ersten Kombinationsbetrieb, in dem Gargut mit Heißluft, Dampf und/oder Mikrowellen beaufschlagt wird,
einem zweiten Kombinationsbetrieb, in dem Gargut mit trockener Kontakthitze und/oder Mikrowellen beaufschlagt wird,
einem dritten Kombinationsbetrieb, in dem Gargut in einer Flüssigkeit gekocht und/oder mit Mikrowellen beaufschlagt wird, und/oder
einem vierten Kombinationsbetrieb, in dem Gargut in einem Frittiermittel frittiert und/oder mit Mikrowellen beaufschlagt wird.The operating modes can be selected from
a hot air operation, in the food is heated with hot air,
a steam operation, in which food is steamed,
a microwave operation, in which food to be cooked is microwaved,
a contact heat operation, in the food is subjected to dry contact heat.
a cooking operation in which food is cooked in a liquid.
a frying operation, in which food is fried in a frying medium,
a first combination operation, in which food is treated with hot air, steam and / or microwaves,
a second combination operation, in which food to be cooked is exposed to dry contact heat and / or microwaves,
a third combination operation in which food is cooked in a liquid and / or microwaves, and / or
a fourth combination operation in which food is fried in a frying medium and / or microwaves.
Es ist bevorzugt, dass jedes Gargut, vorzugsweise zusammen mit einem die dazugehörende Betriebsart und den zumindest einen dazugehörenden Garsollwert bestimmenden Garprozess und/oder zusammen mit zumindest einer Garzone, ausgewählt wird durch Eingabe an einer Eingabeeinrichtung oder Auswahl aus einer Vielzahl möglicher Alternativen, die auf der Anzeigeeinrichtung über Repräsentanten angezeigt werden, oder Auslesung aus einer Ausleseeinrichtung.It is preferred that each food to be cooked, preferably together with a cooking mode determining the associated operating mode and the associated cooking target value and / or together with at least one cooking zone, is selected by inputting to an input device or selecting from a plurality of possible alternatives which are based on the Display device are displayed via representatives, or reading from a readout device.
Mit der Erfindung wird auch vorgeschlagen, dass jeder Garsollwert bestimmt wird über
- zumindest eine Garraumgröße, insbesondere eine Temperatur, eine Feuchte, eine Zirkulationsgeschwindigkeit, einen Druck, eine Heizleistung der Gargutbehandlungseinrichtung und/oder eine Mikrowellenenergie in den Garraum,
- eine Gardauer und/oder
- einen Gargrad, insbesondere bestimmt durch die Kerntemperatur, den C-Wert, die Knusprigkeit und/oder die Bräunung,
- at least one cooking chamber size, in particular a temperature, a humidity, a circulation speed, a pressure, a heating power of the food processing device and / or a microwave energy into the cooking chamber,
- a cooking time and / or
- a degree of cooking, in particular determined by the core temperature, the C-value, the crispness and / or the tanning,
Ferner kann erfindungsgemäß vorgesehen sein, dass der Priorisierungsparameter bestimmt wird über
- eine Gardauer,
- einen Ressourcenverbrauch, insbesondere Energieverbrauch, Wasserverbrauch und/oder Reinigungsmittelverbrauch,
- eine Verschmutzung
- eine Rauchentstehung,
- eine Beschädigung, insbesondere des Gargeräts und/oder eines Garguträgers,
- eine Garqualität,
- eine Gargutempfindlichkeit,
- einen Gargutwert und/oder
- ein Gargutgewicht und/oder -kaliber, und/oder
- a holiday,
- a consumption of resources, in particular energy consumption, water consumption and / or detergent consumption,
- a pollution
- a smoke,
- damage, in particular the cooking appliance and / or a Garguträgers,
- a cooking quality,
- a food sensitivity,
- a food value and / or
- a Gargutgewicht and / or caliber, and / or
Bevorzugte erfindungsgemäße Verfahren sind dadurch gekennzeichnet, dass die Information
- über die Abweichung des dritten Garsollwerts vom ersten und/oder zweiten Garsollwert bestimmt wird und/oder
- eine Handlungsanweisung angibt, insbesondere zu einem Zubehör und/oder einer Zutat, und/oder
- einen Warnhinweis angibt, insbesondere zu einer Abweichung des dritten Garsollwerts von dem ersten und/oder zweiten Garsollwert und/oder zu einer Wirkung der Abweichung auf den Garprozess für das erste und/oder zweite Gargut, und/oder
die Information auf der Anzeigeeinrichtung über die Repräsentanten angezeigt wird.Preferred methods according to the invention are characterized in that the information
- is determined by the deviation of the third cooking setpoint from the first and / or second cooking setpoint and / or
- indicates an instruction to act, in particular to an accessory and / or an ingredient, and / or
- indicates a warning, in particular to a deviation of the third cooking setpoint from the first and / or second cooking setpoint and / or to an effect of the deviation on the cooking process for the first and / or second cooking product, and / or
the information is displayed on the display device via the representatives.
Zudem ist bevorzugt, dass der Warnhinweis angibt, ob der Garprozess des ersten und/oder zweiten Garguts durch die Einstellung geändert wird, insbesondere hinsichtlich der Gardauer, des Ressourcenverbrauchs, der Verschmutzung, der Rauchentstehung, der Garqualität und/oder des Gargutgewichts und/oder -kalibers.Moreover, it is preferred that the warning indicates whether the cooking process of the first and / or second cooking product is changed by the setting, in particular with regard to the cooking time, the consumption of resources, the pollution, the smoke formation, the cooking quality and / or the product weight and / or caliber.
Weiterhin ist bevorzugt, dass als Repräsentanten virtuelle Bons angezeigt werden, die vorzugsweise zur Visualisierung eines Funktionsplans des Gargeräts längs einer Zeitachse und/oder zumindest einer Positionsachse abgelegt werden können, insbesondere automatisch oder von einer Bedienperson.Furthermore, it is preferred that virtual tickets are displayed as representatives, which can preferably be stored for visualizing a function plan of the cooking appliance along a time axis and / or at least one position axis, in particular automatically or by an operator.
Auch kann vorgesehen sein, dass der Priorisierungsparameter bestimmt wird unter Zugriff auf in einer Speichereinrichtung hinterlegte Daten und/oder durch das erste Gargut oder durch den virtuellen Bon, der zuerst von einer Bedienperson längs einer Zeitachse und/oder zumindest einer Positionsachse abgelegt wird.It can also be provided that the prioritization parameter is determined by accessing data stored in a storage device and / or by the first item to be cooked or by the virtual receipt, which is first filed by an operator along a time axis and / or at least one position axis.
Mit der Erfindung wird ferner vorgeschlagen, dass das Garen automatisch, insbesondere nach Verstreichen einer bestimmten Zeitdauer nach Ausgeben der Information, insbesondere in dem Fall, in dem die Information bestimmt wird durch die Abweichung des dritten Garsollwerts von dem ersten und/oder zweiten Garsollwert, oder nach Bestätigung gestartet wird.The invention further proposes that the cooking automatically, in particular after elapse of a certain period of time after outputting the information, in particular in the case where the information is determined by the deviation of the third cooking setpoint from the first and / or second cooking setpoint, or after confirmation is started.
Schließlich wird mit der Erfindung auch ein Gargerät mit einem eine Vielzahl von Garzonen aufweisenden Garraum, zumindest einer Gargutbehandlungseinrichtung, vorzugsweise zumindest zwei Gargutbehandlungseinrichtungen, insbesondere umfassend eine Heizeinrichtung, eine Feuchtigkeitszufuhreinrichtung und/oder eine Mikrowellenzufuhreinrichtung, eine Anzeigeeinrichtung, eine Eingabeeinrichtung, eine Speichereinrichtung und einer Steuer- oder Regeleinrichtung, die zum Durchführen eines erfindungsgemäßen Verfahrens eingerichtet ist, geliefert, wobei die Anzeigeeinrichtung und die Eingabeeinrichtung ein Touchscreen umfassen.Finally, the invention also relates to a cooking appliance having a cooking space having a plurality of cooking zones, at least one food processing device, preferably at least two food processing devices, in particular comprising a heating device, a moisture supply device and / or a microwave feed device, a display device, an input device, a storage device and a control or regulating device, which is set up for carrying out a method according to the invention, supplied, wherein the display device and the input device comprise a touch screen.
Dabei kann der Garraum über zumindest eine Trennvorrichtung in zumindest zwei Garzonen unterteilbar sein.In this case, the cooking chamber can be subdivided into at least two cooking zones via at least one separating device.
Der Erfindung liegt somit die überraschende Erkenntnis zugrunde, dass auch Gargüter dann gleichzeitig in einem Garraum eines Gargeräts garbar sind, in dem nur ein einziges Garraumklima eingestellt werden kann, wenn diese Gargüter grundsätzlich unterschiedliche Betriebsarten fordern. Somit wird beispielsweise das gleichzeitige Dämpfen von Reis und Backen von Brötchen nicht mehr ausgeschlossen, obwohl ein Dämpfen eine hohe Luftfeuchte und ein Backen eine trockene Hitze fordert. Erfindungsgemäß wird nämlich bei zwei Gargütern, die grundsätzlich in zwei unterschiedlichen Betriebsarten zu garen sind, für eines der beiden Gargüter eine Konvertierung der Betriebsart vorgenommen. Zur Auswahl des Garguts, dessen Betriebsart konvertiert wird, kann auf einen Priorisierungsparameter wie beispielsweise die Gargutempfindlichkeit zurückgegriffen werden. Um trotz einer Konvertierung einer der beiden Betriebsarten eine akzeptable Garqualität zu erreichen, kann es unter Umständen notwendig sein, Zubehör zu verändern oder zusätzliche Maßnahmen durchzuführen, weshalb erfindungsgemäß entsprechende Informationen ausgegeben werden. Dennoch wird eine erfindungsgemäße Konvertierung Auswirkungen auf einen Garverlauf und ein Garergebnis haben können. Daher ist eine Anpassung von hinterlegten Garabläufen notwendig, beispielsweise durch Änderung einer Gardauer, insbesondere in Abhängigkeit von einem C-Wert, wie beispielsweise aus der
Besonders vorteilhaft ist es erfindungsgemäß, wenn jedes Gargut, insbesondere zusammen mit der dazugehörigen Betriebsart und zumindest einem dazugehörigen Garsollwert, wie zum Garraumklima, über einen virtuellen Bon auf einem Touchscreen eines Gargeräts angezeigt wird. Kommt es zu einer Konvertierung der Betriebsart zwecks zeitgleicher Garung mit einem anderen Gargut, das in einer anderen Betriebsart zu garen ist, so kann dies durch Veränderung des Bons zum Beispiel in seiner Farbgebung, Formgebung, über Symbole, ein Blinken oder dergleichen markiert werden. Auf den Bons können auch Handlungsanweisungen als Information an eine Bedienperson angezeigt werden.According to the invention, it is particularly advantageous if each item to be cooked, in particular together with the associated operating mode and at least one associated cooking setpoint, such as the cooking space climate, is displayed on a touch screen of a cooking appliance via a virtual receipt. If there is a conversion of the operating mode for the purpose of simultaneous cooking with another food to be cooked in another mode, this can be done by changing the receipt For example, be marked in its color, shape, symbols, flashing or the like. On the bons and instructions can be displayed as information to an operator.
Soll beispielsweise als Mittagsmenü ein Gericht mit Steak und Nudeln in Soße in einem Gargerät, in dem Gargut mit Heißluft und/oder Dampf beaufschlagbar ist, zubereitet werden, würde dies grundsätzlich eine sequentielle Abarbeitung in dem Garraum eines Gargeräts fordern, da Nudeln in Soße in einem Kombinationsbetrieb gegart werden, bei dem zuerst die Temperatur hochgezogen und dann gehalten und schließlich bei Beaufschlagung mit Dampf bei niedriger Temperatur fertig gegart wird, während Steaks wie z.B. Roastbeef-Steaks im Heißluftbetrieb bei hohen Temperaturen gegart werden. Erfindungsgemäß kann beispielsweise eine Garung beider Gargüter in Heißluft bei hohen Temperaturen stattfinden, was eine Konvertierung der Betriebsart für Nudeln in Soße bedeutet. Dies kann durch Veränderung des Bons für die Nudeln mit Soße visualisiert werden. Zur Vermeidung eines Qualitätsverlusts kann auf dem konvertierten beziehungsweise veränderten Bon für Nudeln in Soße als Information angezeigt werden, um wie viel die Menge an Wasser bzw. Soße zu erhöhen ist. Möchte man Nudeln in Soße und Steaks in einem Kombinationsbetrieb garen, so kommt es zu einer Konvertierung der Betriebsart für Steaks und somit einer optischen Veränderung des Bons für Steaks. Um die Qualität der Steaks nicht zu beeinflussen, kann der Einsatz eines speziellen Zubehörs über eine Information auf dem Steak-Bon empfohlen werden.For example, if a meal with steak and pasta in sauce in a cooking appliance in the food to be cooked with hot air and / or steam is prepared as a lunch menu, this would basically require a sequential processing in the cooking chamber of a cooking appliance, since pasta in sauce in a Combined mode in which the temperature is first raised and then held and finally cooked when exposed to steam at low temperature, while steaks such as Roast beef steaks are cooked in hot air mode at high temperatures. According to the invention, for example, a cooking of both foodstuffs take place in hot air at high temperatures, which means a conversion of the operating mode for pasta in sauce. This can be visualized by changing the voucher for the pasta with sauce. To avoid loss of quality, it is possible to indicate on the converted or modified bon for pasta in sauce, as information, how much the amount of water or sauce is to be increased. If you want to cook noodles in sauce and steaks in a combination mode, so it comes to a conversion of the mode for steaks and thus an optical change of the bons for steaks. In order not to affect the quality of the steaks, the use of a special accessory can be recommended via information on the steak-bon.
Aber auch Gargeräte, in denen Gargut mit trockener Kontakthitze beaufschlagbar, in einer Flüssigkeit kochbar und/oder in einem Frittiermittel frittierbar ist, wie beim VarioCookingCenter® der Anmelderin, führt das erfindungsgemäße Verfahren zu einer gesteigerten Ausnutzung.But also cooking appliances in which food can be acted upon with dry contact heat, cookable in a liquid and / or fried in a frying medium, as in the VarioCookingCenter® Applicant, the inventive method leads to an increased utilization.
In einem einen Garraum mit einer Vielzahl von Garzonen begrenzenden Tiegel kann grundsätzlich eine dichte Abtrennung der Garzonen voneinander vorgenommen werden, wie in der
Wird als erstes Gargut Schweinenackensteak, das in einer ersten Betriebsart in Form eines Kontakthitzebetriebs mit einer ersten Heizleistung als erster Garsollwert gegart werden sollte, und als zweites Gargut Reis, der in einer zweiten Betriebsart in Form eines Kochbetriebs mit einer zweiten, niedrigeren Heizleistung als zweiter Garsollwert gegart werden sollte, ausgewählt, und dann über eine Eingabeeinrichtung der Kontakthitzebetrieb ausgewählt, wird dadurch die erste Heizleistung als dritter Garsollwert bestimmt. Da der dritte Garsollwert von dem zweiten Garsollwert abweicht, wird dann auf einer Anzeigeeinrichtung entweder des Gargeräts oder einer von dem Gargerät getrennten Anzeigeeinrichtung, wie von einem Handgerät, ein Repräsentant für den Reis bspw. in Rot aufscheinen, während ein Repräsentant des Schweinenackensteaks keine farbliche Markierung bekommt, um einem Nutzer des VarioCookingCenters® optisch anzuzeigen, dass der Reis mit einer für ihn nicht optimalen Heizleistung gekocht wird. Zur Vermeidung eines Qualitätsverlustes kann auf dem konvertierten Reis-Bon als Information angezeigt werden, um wie viel die Menge an Wasser zu erhöhen ist, um den größeren Wasserverlust durch die höhere Heizleistung mittels Verdampfung auszugleichen.The first food to be cooked is pork neck steak, which should be cooked in a first operating mode in the form of a contact heat mode with a first heating power as the first cooking setpoint, and as a second cooking rice, which in a second operating mode in the form of a cooking operation with a second, lower heating power than the second cooking setpoint should be cooked, selected, and then selected via an input device, the contact heat mode, thereby the first heating power is determined as the third cooking target value. Since the third cooking setpoint deviates from the second cooking setpoint, then, on a display device of either the cooking appliance or a display device separate from the cooking appliance, such as a handset, a representative for the rice, for example, appears in red, while a representative of the pork neck steak does not have a color mark to visually indicate to a user of the VarioCookingCenters® that the rice is being boiled at a heat output that is not optimal for him. In order to avoid a loss of quality, information can be displayed on the converted rice receipt as to how much the amount of water is to be increased in order to compensate for the greater water loss by the higher heating power by means of evaporation.
Weitere Merkmale und Vorteile der Erfindung ergeben sich aus der nachfolgenden Beschreibung eines Ausführungsbeispiels der Erfindung anhand von schematischen Zeichnungen. Dabei zeigt:
- Figur 1
- virtuelle Bons zweier ausgewählter Gargüter vor einer Anpassung aneinander, und
- Figur 2
- die virtuellen Bons von
Figur 1 nach einer Anpassung aneinander.
- FIG. 1
- virtual vouchers of two selected food items before an adaptation to each other, and
- FIG. 2
- the virtual coupons of
FIG. 1 after an adaptation to each other.
Beispielsweise können Gargeräte, in denen Gargut mit Heißluft, Dampf oder einer Kombination aus Heißluft und Dampf beaufschlagbar ist, wie beim SelfCookingCenter® der Anmelderin, unter Ausnutzung eines erfindungsgemäßen Verfahrens mit gesteigerter Ausnutzung betrieben werden. Der Garraum solch eines Gargeräts weist nämlich eine Vielzahl von Garraumzonen auf, in denen grundsätzlich eine Vielzahl von Gargüter garbar sind, jedoch sämtlich im gleichen Klima. Sollen nun Schweinenackensteaks und Reis gemeinsam im Garraum gegart werden, so scheinen auf einem Touchscreen des Gargeräts die in
Einem Vergleich der
Die in der voranstehenden Beschreibung, den Ansprüchen sowie den Zeichnungen offenbarten Merkmale der Erfindung können sowohl einzeln als auch in jeder beliebigen Kombination für die Verwirklichung der Erfindung in ihren verschiedenen Ausführungsformen wesentlich sein.The features of the invention disclosed in the preceding description, the claims and the drawings may be essential both individually and in any combination for the realization of the invention in its various embodiments.
- 1010
- virtueller Bonvirtual receipt
- 1111
- GargutnameGargutname
- 1212
- Betriebsartoperating mode
- 1313
- GarsollwertGarsollwert
- 20, 20'20, 20 '
- virtueller Bonvirtual receipt
- 21, 21'21, 21 '
- GargutnameGargutname
- 22, 22'22, 22 '
- Betriebsartoperating mode
- 23, 23'23, 23 '
- GarsollwertGarsollwert
- 24'24 '
- Handlungsanweisung zu einem ZubehörHandling instructions for an accessory
- 25'25 '
- Handlungsanweisung zu einer ZutatHandling instruction for an ingredient
- 26'26 '
- Markierungmark
Claims (12)
wobei in dem Fall, in dem der dritte Garsollwert von dem ersten Garsollwert abweicht, ein Repräsentant des ersten Garguts durch eine optische Markierung auf der Anzeigeeinrichtung hervorgehoben wird, und
in dem Fall, in dem der dritte Garsollwert (13, 23') von dem zweiten Garsollwert (23) abweicht, ein Repräsentant des zweiten Garguts durch eine Markierung (26') auf der Anzeigeeinrichtung hervorgehoben wird, und
wherein, in the case where the third cooking setpoint deviates from the first cooking setpoint, a representative of the first cooking item is highlighted by an optical mark on the display, and
in the case where the third cooking target value (13, 23 ') deviates from the second cooking target value (23), a representative of the second cooking item is highlighted by a mark (26') on the display means, and
die Betriebsarten ausgewählt werden aus
einem Heißluftbetrieb, in dem Gargut mit Heißluft beaufschlagt wird,
einem Dampfbetrieb, in dem Gargut mit Dampf beaufschlagt wird,
einem Mikrowellenbetrieb, in dem Gargut mit Mikrowellen beaufschlagt wird, einem Kontakthitzebetrieb, in dem Gargut mit trockener Kontakthitze beaufschlagt wird, einem Kochbetrieb, in dem Gargut in einer Flüssigkeit gekocht wird,
einem Frittierbetrieb, in dem Gargut in einem Frittiermittel frittiert wird,
einem ersten Kombinationsbetrieb, in dem Gargut mit Heißluft, Dampf und/oder Mikrowellen beaufschlagt wird,
einem zweiten Kombinationsbetrieb, in dem Gargut mit trockener Kontakthitze und/oder Mikrowellen beaufschlagt wird,
einem dritten Kombinationsbetrieb, in dem Gargut in einer Flüssigkeit gekocht und/oder mit Mikrowellen beaufschlagt wird, und/oder
einem vierten Kombinationsbetrieb, in dem Gargut in einem Frittiermittel frittiert und/oder mit Mikrowellen beaufschlagt wird.Method according to claim 1, characterized in that
the operating modes are selected
a hot air operation, in the food is heated with hot air,
a steam operation, in which food is steamed,
a microwave operation in which food to be cooked is supplied with microwaves, a contact heat operation in which food to be cooked is supplied with dry contact heat, a cooking operation in which food to be cooked is cooked in a liquid,
a frying operation, in which food is fried in a frying medium,
a first combination operation, in which food is treated with hot air, steam and / or microwaves,
a second combination operation, in which food to be cooked is exposed to dry contact heat and / or microwaves,
a third combination operation in which food is cooked in a liquid and / or microwaves, and / or
a fourth combination operation in which food is fried in a frying medium and / or microwaves.
der Warnhinweis angibt, ob der Garprozess des ersten und/oder zweiten Garguts durch die Einstellung geändert wird, insbesondere hinsichtlich der Gardauer, des Ressourcenverbrauchs, der Verschmutzung, der Rauchentstehung, der Garqualität und/oder des Gargutsgewicht und/oder -kalibers.A method according to claim 6, characterized in that
the warning indicates whether the cooking process of the first and / or second cooking product is changed by the setting, in particular with regard to the cooking time, the consumption of resources, the pollution, the smoke formation, the cooking quality and / or the food weight and / or caliber.
die vorzugsweise zur Visualisierung eines Funktionsplans des Gargeräts längs einer Zeitachse und/oder zumindest einer Positionsachse abgelegt werden können, insbesondere automatisch oder von einer Bedienperson.Method according to one of the preceding claims, characterized in that virtual vouchers are displayed as representatives (10, 20, 20 '),
which can be stored preferably for visualization of a function plan of the cooking appliance along a time axis and / or at least one position axis, in particular automatically or by an operator.
einem eine Vielzahl von Garzonen aufweisenden Garraum,
zumindest einer Gargutbehandlungseinrichtung, vorzugsweise zumindest zwei Gargutbehandlungseinrichtungen, insbesondere umfassend eine Heizeinrichtung, eine Feuchtigkeitszufuhreinrichtung und/oder eine Mikrowellenzufuhreinrichtung,
eine Anzeigeeinrichtung,
eine Eingabeeinrichtung,
eine Speichereinrichtung und
einer Steuer- oder Regeleinrichtung, die zum Durchführen eines Verfahrens nach einem der vorangehenden Ansprüche eingerichtet ist, wobei die Anzeigeeinrichtung und die Eingabeeinrichtung ein Touchscreen umfassen.Cooking appliance with
a cooking zone having a plurality of cooking zones,
at least one food processing device, preferably at least two food processing devices, in particular comprising a heating device, a moisture supply device and / or a microwave feed device,
a display device,
an input device,
a memory device and
a control or regulating device, which is set up for carrying out a method according to one of the preceding claims, wherein the display device and the input device comprise a touchscreen.
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EP2910856B1 EP2910856B1 (en) | 2021-06-16 |
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US11647861B2 (en) | 2020-03-30 | 2023-05-16 | Sharkninja Operating Llc | Cooking device and components thereof |
US11969118B2 (en) | 2020-03-30 | 2024-04-30 | Sharkninja Operating Llc | Cooking device and components thereof |
CN114794908B (en) * | 2022-06-13 | 2023-10-13 | 宁波嘉乐智能科技股份有限公司 | Method and device for manufacturing low-temperature steak, storage medium and air fryer |
CN114794908A (en) * | 2022-06-13 | 2022-07-29 | 宁波嘉乐智能科技股份有限公司 | Method and device for manufacturing low-temperature beefsteak, storage medium and air fryer |
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EP2910856B1 (en) | 2021-06-16 |
DE102014102471A1 (en) | 2015-08-27 |
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