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EP2391851B1 - Procédé pour sélectionner et agencer des représentants de programmes et appareil de cuisson correspondant - Google Patents

Procédé pour sélectionner et agencer des représentants de programmes et appareil de cuisson correspondant Download PDF

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Publication number
EP2391851B1
EP2391851B1 EP10701252.8A EP10701252A EP2391851B1 EP 2391851 B1 EP2391851 B1 EP 2391851B1 EP 10701252 A EP10701252 A EP 10701252A EP 2391851 B1 EP2391851 B1 EP 2391851B1
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EP
European Patent Office
Prior art keywords
cooking
virtual
voucher
program
time
Prior art date
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Application number
EP10701252.8A
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German (de)
English (en)
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EP2391851A1 (fr
Inventor
Judith Kling
Michael Greiner
Peter Wiedemann
Andrea JÜRGENS-HEINERSDORFF
Simon Seemüller
Karin Klimm
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Rational AG
Original Assignee
Rational AG
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Publication date
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Priority to EP10701252.8A priority Critical patent/EP2391851B1/fr
Publication of EP2391851A1 publication Critical patent/EP2391851A1/fr
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Publication of EP2391851B1 publication Critical patent/EP2391851B1/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

Definitions

  • the present invention relates to a method for arranging representatives of programs selected via at least one of a plurality of programs for cooking appliances on at least one display device, which is in operative connection with the input device and a control or regulating device, wherein the control or regulating device is in operative connection with the input device and a storage device for storing a plurality of programs for cooking appliances and is provided with by a cooking appliance having at least one functional device for carrying out at least one program, which is in operative connection with control or regulating device; and a cooking appliance for performing such a method.
  • Cooking appliances in which an input device with a display device is at least partially embodied in one are well known in the art. From the DE 20 2004 018 719 U1 is thus for example an operating element for a cooking appliance, comprising a touchscreen with a display display having at least one actuatable touch element, by the actuation of a change of the display display in a pre- or subordinate level of an operating menu is feasible known.
  • From the EP 1 989 978 A1 is a method for guiding a cooking process in a cooking chamber of a cooking appliance on the basis of a plurality of input via an input device of the cooking parameters in which can be selected via the parameters food or cooking programs and start or end times of cooking and cooking parameters known. For example, when a plurality of cooking programs are selected by an output device, it is possible to specify when which food item is to be loaded into a cooking chamber and removed from the cooking chamber, wherein an order of cooking is subject to certain parameters, such as, for example, one consumed by the cooking appliance
  • the DE 10 2006 008 096 A1 discloses a method for guiding cooking programs in a cooking chamber of a cooking appliance for, at different times and on a plurality of treatment levels introduced into a cooking chamber, different cooking products, being selected at a start time to be loaded with food at a later stage treatment levels and a cooking space climate in Depending on the load is set.
  • signals for a removal time of a food or several items to be cooked can be output from the cooking appliance.
  • a method for a representation of operating menus for cooking appliances with an operating device, as well as a cooking appliance with such an operating device, an input device and an output device, wherein the input device has touch switches, and the output device is designed as a display for outputting image information.
  • This method makes it possible to present a changed image on the output device due to an input on the input device, wherein the input device and the output device can be combined in the manner of a touch screen.
  • images such as symbols or the like can be changed on the display in dependence on an input.
  • the DE 202 03 117 U1 discloses a system with multiple cooking appliances and at least one control panel in which each cooking appliance and each control panel is coupled to a bus via at least one interface.
  • a method for operating a cooking appliance in which a selection of a food with an associated cooking program or at least a selection of a cooking parameter with an associated selected to be cooked and then the cooking appliance is loaded with the selected product.
  • a program name and a remaining cooking time are displayed on a display device of the cooking appliance, and an automated assignment of further cooking goods or cooking programs suitable for the cooking program of the first cooking product can ensue depending on corresponding cooking parameters.
  • the generic method is suitable, in a temporal sequence of cooking programs at desired times, even to a variety already located in the cooking appliance food, a user for a further selection of the associated Gargüter or cooking programs display, with a respective Restgarzeit the selected items can be displayed.
  • An electronic menu is for example in the non-pre-published DE 10 2007 040 652 described. This allows direct communication between a restaurant guest and a cooking appliance.
  • the object of the invention is to further develop the generic method such that further simplification of operability of a cooking appliance, in particular a simplification in the creation of time schedules, function plans and / or functional sequences of programs for cooking appliances, is made possible.
  • the control or regulating device interacts with the display device in such a way that at least one program representative in the form of a virtual ticket is displayed in a region on a virtual bonus board displayed by the display device, after it by touching a first part of the area or approaching said first part of the area and / or by touching a second part of the area or approaching said second part of the area and moving or pasting to a third part of the area from the second to the third Part has been moved and / or changed by touching at least a fourth part of the range or approach or removal of said fourth part of the range and / or at least one further input treatment in its optical representation, wherein the virtual Bonbrett a representation within a multi-dimensional space below Based on a coordinate system with at least two position axes for determining a treatment zone of the cooking appliance or at least one position axis for determining a treatment level, treatment column or treatment line of the cooking region of the cooking appliance and a time axis for determining at least one
  • each program is selected from a group comprising cooking programs, in particular determined by cooking modes, cooking processes, cooking parameters and / or food, cleaning programs, in particular determined by cleaning modes, cleaning processes, cleaning parameters and / or cleaning agents, utilities and / or diagnostic programs , and / or each virtual ticket has a code name and / or a graphical representation for the corresponding program.
  • the coordinate system of the virtual breadboard has at least one treatment level of a cooking chamber of the cooking appliance via a first position axis and / or at least one treatment zone, in particular a treatment level of the cooking appliance and / or at least one time axis via a second and / or third position axis Time and / or a period of at least one selected program, function plan and / or function sequence determined, preferably the first, second and / or third position axis and / or the time axis can be selected and / or changed or can, in particular be scrolled along the same can, and / or preferably, the time axis changes automatically as a function of time, in particular stepwise or continuously, and / or preferably the axes of the coordinate system are rectilinear and / or perpendicular to each other.
  • the invention also proposes that a receipt be selected by selecting a stored program, modifying a stored program, duplicating a receipt and / or compiling a new program, preferably via the input device, and / or a receipt by at least two sub-vouchers in particular, at least one ticket or partial ticket before a spatial and / or temporal placement on the virtual Bonbrett in the virtual ticket list and / or after a temporal and / or spatial assignment on the virtual Bonbrett in the virtual Bonance, in particular on an input device is stored and / or displayed.
  • a receipt, a partial receipt, a receipt board and / or a receipt bar via an input device to a change in the optical representation, in particular determined by the size, color, hatching, pattern, shape and / or brightness , and / or the position on the display device and / or to a change in a program and / or program sequence leads and / or must be confirmed, in particular by a supervisor.
  • the invention also proposes that touching, approaching, removing, passing over, pulling apart and / or contracting and / or a "drag and drop” method by moving an aid, in particular in the form of a pen, pointer, finger and / or Cursor, preferably on a touch screen, wherein preferably an enlargement by an approach, in particular by a finger, or spreading apart, in particular two fingers, and / or a reduction by removing, in particular from a finger, or contraction, in particular of two fingers, and / or laying and / or duplication by a "drag and drop" method, in particular with a finger, is performed or be.
  • a program or program sequence change menu is performed, preferably during the program or program change process the bonbon and / or the bonobar moved and / or at least partially and / or temporarily reduced, enlarged or hidden or will be.
  • At least one ticket or partial ticket is optically highlighted after its selection, at least over a certain period of time, such as by hatching, patterning, color and / or color intensity, rippling, flashing, underlining or the like
  • the optical highlighting is preferably ended by depositing in the first part, laying from the second part into the third part, changing in the fourth part and / or positioning the receipt bar in the boning board, in particular automatically.
  • At least one ticket or partial ticket to be applied to the bonus board, in particular after selection or duplication, either manually via a "drag-and-drop" method or, in particular as a function of an automation parameter, preferably by a Access authorization, and / or a period of time in which no input to the input device takes place, and / or of at least one priority parameter and / or climate parameter, is automatically relocated by the control or regulating device, wherein preferably a manual routing only during the duration of the optical highlighting of the Bons is enabled, and / or preferably a duplication is effected by multiple touches of the Bons or another input treatment.
  • Methods according to the invention may also be characterized by at least one orientation line, preferably in the form of a catching line and / or as a critical path, in the boning board for facilitating the positioning of bons or partial bons by means of a "drag and drop" method, the orientation line preferably being at least is displayed temporarily, in particular on request via the input device, and / or depends on the priority parameter and / or climate parameter, in particular in the case of the configuration as a critical path, and / or preferably a plurality of orientation lines for the determination of treatment zones and / or times are selected.
  • the priority parameter, climate parameters, automation parameters and / or the orientation lines can be selected and / or changed.
  • the display device optionally shows at least one ticket, a partial receipt, a receipt strip and / or a receipt board of a first or a second cooking appliance or of at least two cooking appliances.
  • the cooking appliance has at least one functional device for carrying out at least one program and a control or regulating device, which is in operative connection with an input device, a display device, a memory device and the functional device, a method according to the invention , according to any one of claims 1-14, wherein the functional device comprises a heating device comprising at least one electric heater, a gas burner, a heat exchanger and / or a device for emitting electromagnetic radiation into the cooking chamber, in particular in the form of a microwave source, means for introducing moisture in the cooking chamber, comprising at least one steam generator, a water atomizer and / or Beschwadungs Surprise, means for removing moisture from the oven, comprising at least one fresh air supply and / or a n condenser, a device for circulating Garraumatmospreheat, comprising at least one fan and / or a pump, means for applying a pressure in the cooking chamber, comprising at least one shut-off
  • the cooking appliance, the control or regulating device, the display device, the input device and / or the storage device with a variety of other cooking appliances for providing a kitchen network is connectable.
  • the invention is based on the finding that an arrangement of program representatives can take place by simple measures, be it for putting down a program representative in an area of a display device or for shifting within the area or for changing an optical representation, in each case touching a part of the display Area or approaching said part of the area takes place, preferably with a finger.
  • a program representative uses a pointing device, for example a finger, first of all, as it were, by the display device can be pulled away and then dropped at a desired location.
  • the virtual tickets can represent a larger number of programs and are presented in a variety of ways, in particular in arbitrary shapes, colors, patterns, brightnesses, sizes, in 1, 2 or 3 dimensions, with or without lettering and the like.
  • a virtual Bonbrett through which a flat or curved, even cylindrical shaped board is graphically represented, can also be realized very different. For example, it can be played on a display in the manner of a pin board or a rotary drum, as is also known for gaming machines. The same applies to the presentation of a virtual ticket bar, which can also assume different geometries and dimensions.
  • Virtual vouchers can be placed in the virtual voucher bar below, beside and / or above each other, in particular in the chronology of the selection of the corresponding programs and / or as a function of at least one optimization or priority parameter.
  • the receipt bar can represent a kind of selection window, from which vouchers can be transferred into the Bonbrett, as described in detail later.
  • each virtual ticket has a code name and / or a graphical representation of a program and can be stored on the timeline or along the same. At least one point in time and / or one period of at least one selected program, function plan and / or functional sequence can be visualized on the timeline.
  • the Bonbrett represents a time window.
  • a simple spatial allocation of the virtual Bons treatment levels of a variety of treatment levels on a position axis or treatment zones of a plurality of treatment zones, for example in a shelf level or on a crucible bottom can be realized via two position axes .
  • the virtual Bonbrett can also have only position axes for the determination of treatment zones.
  • the respective axes of the bolster, selected from the time axis and / or each position axis, are preferably perpendicular to each other. It can be spanned by the axes a rectangular or curved coordinate system.
  • Both the virtual bonbon board and / or the virtual receipt list as well as a function or sequence plan and / or functional sequence that can be determined thereby can be displayed graphically on the display device and stored in a storage device.
  • a stored functional or flowchart and / or functional sequence can be called up or changed at any time.
  • the display device can be provided on a cooking appliance according to the invention. But it can also serve a communication with a variety of interacting cooking appliances.
  • the cooking appliances can also be different, for example, fulfill the function of a known under the trade name SelfCooking Center® or under the trade name Vario-Cooking Center® cooking appliance.
  • Each cooking device according to the invention may be provided with an input device and / or be operable via a remote input device, wherein the remote input device may be configured in the form of an electronic menu. It is also conceivable that the display device and the input device in the form of a touch screen as part of a cooking appliance and / or are independently communicating via cable or wirelessly communicating with at least one cooking appliance. If only one display device for several cooking appliances is used, either the display of information about one of the cooking appliances can be selected, or information from several of the cooking appliances can be displayed simultaneously.
  • the method according to the invention is used for creating a common flowchart for a multiplicity of cooking appliances networked with each other, it is also possible to control, display and / or create flowcharts for each display and input device via a display and input device in the form of a touchscreen Cooking device done.
  • Display and / or creation of flowcharts between different cooking appliances may be a button, a switch or the like may be provided, with a touch screen and the possibility of "scrolling" between menu levels of different cooking appliances consists.
  • the virtual bonbon board on a first area of the display device and / or the virtual bonobar on a second area of the display device, it being possible to select whether the first and / or second area is displayed, and / or in which size, color, shape and / or brightness the first and / or second area is or will be displayed. It can also be provided that it is freely selectable, where the first and / or second area is or will be displayed. Of course, the arrangement of the areas on the display device is freely selectable and changeable.
  • Creating a virtual token for example, representative of cooking a food item determined by a cooking program, may be performed by a user selecting a cooking program first, such as determined by a cooking mode such as "meat”, then selecting a cooking process how to select "roast", and finally at least one cooking parameter, such as a "browning level” and / or a "core temperature".
  • a receipt may be selected from a plurality of stored receipts or obtained by duplication or alteration of another receipt.
  • the correspondingly selected virtual vouchers may then be displayed on a virtual voucher board and / or in a virtual voucher bar in a display area of the input and display device.
  • a selection of a cooking program can for example be made such that a user can be represented by the cooking appliance according to the invention operating modes on the touch screen in the form of a Hauptbedienmenus. For example, by touching a control panel, such as a digital key, a plurality of panels representative of letters, numbers, colors, symbols, and / or geometric shapes for the cooking modes, a user makes a first selection.
  • a first sub-operating menu can open, in which the processes corresponding to the selected operating modes appear, so that the process can again be selected via control panels. It can be provided that for further settings, for example for setting a cooking parameter, at least one second sub-operating menu can be opened.
  • the cooking program thus selected may comprise a plurality of cooking steps, each cooking step representing a program section.
  • a graphical representation of virtual vouchers may be distinguished by visual highlighting, such as geometric shape, dimension, hatch, rollover, flare, underline, pattern, color intensity, and / or color. It can be provided that virtual vouchers that are cooked in a specific cooking space climate are characterized by a corresponding color or pattern, which stands for the specific cooking space climate. Also, an optical highlighting of a progress during a program run can take place. Furthermore, it can be provided that bons to food items that have to go through more than one cooking step until they are cooked, are held in at least two colors, for example, a place of a change of visual highlighting visualizes a Garraumry modus.
  • An illustration of a temporal sequence of virtual vouchers can take place in such a way that a fixed, scalable time window can be displayed on the display device by means of the time axis over a specific period of time, for example for three hours.
  • the fixed time window thus shows only a part of a production planning, for example, should cover the kitchen operation one day, so that each running programs, such as cooking programs, automatically at certain time intervals, for example, from right to left, by the section shown by the time window Production planning, preferably in real time, can run. It can be provided that the time intervals are correspondingly short, so that a shift of the illustrated virtual tickets in the time window for the human eye is flowing.
  • the displayed time window can be arbitrarily reduced and / or enlarged by scaling, for example, via a gesture control and / or by touching the time window with a finger and then moving the finger an alternative time segment of the production planning Time window can be displayed. It is of course also possible for another time segment to be set via a direct entry of a start and / or end time or an alternative period, or an enlargement and / or reduction via a symbolized magnifying glass function is made possible. Zooming with two fingers is also possible.
  • one or more partial areas can be optically highlighted in the time window.
  • an enlargement or zoom function can be provided, which makes it possible to magnify virtual bons, texts or the like which are located within or move within the zoom range within the zoom range.
  • magnification, reduction, flashing, flipping, color change, brightness change and / or additional symbol are or are conceivable as visual highlighting. If virtual vouchers leave the zoom range, their display can automatically reduce to their original size.
  • both the position of the subarea with zoom function and its temporal extent can be specified.
  • a determination of the zoom range can be made, for example, by turning a dial by a user, or by shifting the zoom range with a gesture control, according to the described functions for moving a displayed time range in the time window. It is obvious that a position and a width of the zoom region can be freely selected, and there can also be provided that a touching a virtual tokens may result directly in an enlarged view. Furthermore, it is obvious that an enlargement and / or reduction ratio in the zoom range can be freely selectable.
  • virtual tickets can be distinguished on the basis of their geometric form. In general, any geometric shapes are suitable for distinguishing the virtual tickets.
  • the geometric shape of the virtual gift already on an optimal sequence of cooking to optimize consumption of resources, a schedule and / or a program result and / or to reduce a Gargut rempliswats, pollution, smoke and / or a Smell can conclude by the geometric shape of the virtual Bons illustrated, for example via a graphically displayed key-lock symbolism on a left and / or right edge of the virtual Bons the user a certain cooking order.
  • a parameter characteristic of the corresponding program can be visualized via the geometric shape, wherein virtual bons of the selected programs are displayed on at least one bomber, the at least one parameter of the program and / or in the arrangement relative to at least one position axis and / or match the timeline. Furthermore, it can be provided that a combination consisting of a specific geometric shape on a left and / or a right edge of a virtual Bons and a color coding, is possible.
  • any number of virtual Bons can be stored, and also depending on the nature and number of standing in operative connection inventive cooking appliances.
  • a marking of the virtual Bons is represented with a label and / or a symbol representative example of the respective cooking appliance on, next to and / or in the vicinity of the respective virtual Bons ,
  • virtual tickets in particular via an input device, can preferably be enlarged, reduced and / or changed in their color, their pattern, their placement and / or their geometric configuration.
  • virtual tickets can be pre-sorted by the user on the virtual bonus board by means of "drag and drop". Such pre-sorting according to the user's priorities may facilitate subsequent creation of a flowchart.
  • the degree of enlargement or reduction is individually adjustable by the user.
  • only a certain number of virtual vouchers is displayed on the virtual Bonbrett and the user via an input to an optional virtual controller, such. B. in the form of a rotary head, knob, slider and / or wheel, a selection of the virtual ticket to be displayed hits. Other selection methods, such as "touch” or “marking" of an area with one or more fingers, are of course also possible.
  • At least one area is designed as a display change area on a display device in such a way that at least one virtual bonbon board and / or a virtual receipt bar can be pulled onto this display change area, for example by means of "drag and drop" and so that a simple change of the virtual Bonbretts and / or the virtual Bonance from a first crucible on that or a second crucible and / or from a first level on a second level of a cooking appliance.
  • the area can also be designed to allow a corresponding change between at least two cooking appliances.
  • Changing a virtual token, a cover board and / or a virtual receipt bar in particular shifting to a display change area, can result in a change in the visual representation, in particular determined by the size, color, pattern, hatching, shape and / or brightness, and / or the position of the displayed areas on the display device.
  • individual virtual tickets can also be effected by means of "drag and drop" onto an area provided for a change, for example, between pots, levels and / or cooking appliances.
  • a virtual ticket is moved from a displayed first virtual bonus board to the area of a display change, this can lead to the placing of the virtual ticket on a second virtual bonus board.
  • several areas can be provided on an input and display device, so that each area can stand for a certain crucible, a certain level and / or a specific cooking appliance.
  • the virtual tickets displayed in the virtual ticket list are preferably all displayed in the same width. But the width of the vouchers may also be different and serve to indicate the duration of the corresponding program. Thus, a bonus of a longer program would be wider than the bonus of a shorter bonus. It can also be provided that the width of the bons is set only in dependence on the duration of the corresponding program when the bons are placed along a timeline and / or on a buffing board.
  • the user can be informed of a change in the width of the virtual tickets for the respective execution time required. While, for example, all virtual tickets preferably have the same width on the virtual ticket list, in the case of a deposit on the time line, this is displayed in accordance with the ratio of the duration of the respective cooking steps.
  • the height of the illustrated virtual tickets may contain information about a required space requirement, for example about a required number of insertion levels of a cooking device according to the invention.
  • a corresponding visualization of treatment zones in a treatment level is conceivable, for example, taking advantage of a variable depth of Bons.
  • a virtual ticket to be subdivided into at least two virtual sub-tickets, corresponding to the different cooking steps that have been carried out for a cooking program, wherein sub-tickets can preferably be displayed spatially separated from the program sections which can be separated from one another on the display device. It may be provided that a color and / or geometric marking of the virtual part Bons takes place.
  • a virtual receipt for a cooking program consisting of a first cooking step "steaming", which eg comprises one third of the total cooking time required, and a second cooking step "frying", which comprises the remaining cooking time
  • a first cooking step "steaming” which eg comprises one third of the total cooking time required
  • a second cooking step "frying” which comprises the remaining cooking time
  • this type of color coding for example, it is already possible to see on the virtual receipt board what temporal portion the different cooking steps of the virtual receipt claim.
  • a possible division of a virtual ticket can be illustrated by a symbolized dividing line.
  • a virtual ticket can be displayed in at least one virtual ticket list before it is temporally and / or spatially arranged on at least one virtual bonus board.
  • a graphic arrangement of the virtual bons on a timeline which is optionally limited by a start time and / or an end time, can take place in that a user deposits the virtual tickets by means of the "drag and drop" at desired times and in a desired order along the time line in the virtual ticket board.
  • a cooking device according to the invention has more than one treatment plane, for example via a plurality of insertion levels, these insertion levels are represented corresponding to a coordinate system consisting of a time axis in the form of the time beam and a position axis for the insertion levels, ie two-dimensional. If in addition a plurality of treatment zones is provided in each insertion level, this can be taken into account by means of at least one second position axis, so that finally a three-dimensional representation of the virtual cover board is created.
  • a selection of an insertion level instead of a representation of a second position axis causes a change in the representation such that a selected area is displayed in a display area in which a plurality of treatment zones are displayed, for example by means of a pictogram representation becomes.
  • the time axis is furthermore represented in the form of the time ray, and virtual vouchers can be deposited on the treatment zones represented by means of pictograms. It may be provided that when transferring virtual tickets from the virtual ticket list a required number of treatment zones is identified. A change between the representations can be about touching an input field, rotate a knob and / or automatically when a virtual drop a coupon on a shelf level done.
  • representations are possible, namely with three spatial dimensions and one time dimension.
  • representations may be projected into lower dimensions, or may be shifted, scaled down, and / or enlarged, analogously to handling a time window described above.
  • a change of presentation is possible, either manually or automatically depending on a selected program.
  • a first representation can be made small and a second representation can be reproduced in large, the size being variable, for example by zooming by means of a separation or contraction of two fingers or by a place swap of a "drag-and-drop" method.
  • a schedule by the user is facilitated by the described graphical features of the virtual tickets, such as a color tag, special geometric shapes or virtual part vouchers. It can also be provided that arranging in dependence on at least one parameter of at least one virtual coupon already arranged on a virtual bonbon, arranging at least one other virtual coupon to be arranged on this bonbon with at least one other parameter takes place, and each parameter is at least characteristic for a cooking appliance , a functional device of the cooking appliance, a treatment level of the cooking appliance, a treatment zone of the treatment level, a time, a period, a prioritization and / or a climate size of the respective virtual Bon corresponding program.
  • the creation of the flowchart can preferably be further simplified by depositing virtual bons of different color and / or geometry, which accordingly each need different cooking space climate, with each other, one above the other or partially overlapping, so at the same time on the timeline on different or same treatment zone is denied automatically.
  • virtual tickets can be prioritized by means of a priority parameter, wherein the parameter (priority parameter) characteristic for a prioritization is in particular determined by an energy consumption, a water consumption, a detergent consumption, a time requirement, a target time, a start time and / or a space requirement and / or a reduction of a Gargutelecommunications termes, pollution, smoke and / or odor and / or improvement of a program result, such as a quality of finished garguts and / or the cleanliness of a cooking chamber.
  • power consumption can be set efficiently; a time requirement can be reduced; and also the other priority parameters allow targeted optimization.
  • a merchandise management system may also determine priority parameters, for example, depending on an expiration date, a sensitivity, a quantity, a price or the like of a food to be cooked.
  • Placing a first virtual ticket with a higher priority spatially and / or temporally identical to an already placed second virtual ticket with a lower priority can itself lead to an automatic rearrangement of the second virtual ticket.
  • a parameter (climate parameter) characteristic of a climate variable determined by a temperature, a humidity, a pressure, a flow velocity and / or a microwave energy in a cooking appliance, in particular a treatment level and / or treatment zone, can also be taken into account, alternatively or cumulatively ,
  • the user can be provided with a supporting function which displays orientation lines in the form of "snap lines" in accordance with a start or end time of a virtual ticket. If a user moves a virtual ticket, e.g. From the virtual receipt bar via "drag and drop" to a desired position on a virtual bonus board, the tracing lines are displayed to him for orientation for possible storage points.
  • snaps are superimposed on user-defined reference times on a timeline, which can simplify the completion of cooking steps at certain times.
  • the snap lines are eg displayed on the left and right ends of the virtual ticket or part-ticket perpendicular to the timeline.
  • catch lines which represent a limitation of insertion levels, permanently appear. If a user e.g. If a virtual ticket "releases" at a certain distance from a capture line, the virtual ticket can be automatically arranged according to the closest capture lines. Folding lines are optionally also displayed when moving virtual tickets within a schedule.
  • progressing progress bars which can represent an advance of the respective cooking steps of the virtual tickets on, next to and / or in the vicinity of the respective virtual tickets.
  • a numerical remaining time display on, next to or in the vicinity of the respective virtual ticket.
  • any graphic representation of residual cooking times is possible, for example via an analog clock, cake pieces or the like.
  • both progress and residual cooking time can be understood as program parameters, which can also be visualized on a receipt and / or partial receipt in the form of an additional marking.
  • All information necessary for a work program can be displayed on a receipt, for example after a touch of the receipt, an enlargement of the receipt or the like.
  • This information may include cooking parameters such as a desired internal degree of cooking, e.g. in the form of a core temperature, and a desired external cooking degree, e.g. in the form of a tanning, and are optional changeable, for example, after touching the Bons.
  • a critical path can thus identify programs to be prioritized, so that the critical path can also be understood as an additional marking of a ticket and / or sub-ticket and depends on the corresponding priority parameters and / or climate parameters.
  • the critical path can also be designed as an orientation line, preferably in the form of a capture line.
  • virtual vouchers can be optimally arranged on the virtual boning board as a function of parameters selected by a user.
  • An automatic arrangement can take place from an energy point of view, the shortest possible use of the device and / or a minimum working time.
  • an optimization of the arrangement is also provided under other parameters (priority parameters) which are suitable for optimizing a temporal sequence of virtual tickets.
  • break bons can be created, which are therefore representative of a break program.
  • a user specifies any number of virtual vouchers at a specific time. These may be, for example, virtual vouchers that are representative of dishes of a midday buffet that must be cooked at a fixed time. Further individual orders from guests of a restaurant can then be optimally arranged, for example, by a cooking device according to the invention automatically around the time-defined virtual tickets. Furthermore, it can be provided that a graphical distinction between time-fixed and variable virtual tickets takes place.
  • an automatic rearrangement of a flowchart can be carried out after a re-prioritization of the user. If a user wishes to manually reprioritise the virtual tickets, this can lead to a new automatically optimized sequence. For example, all not manually rearranged virtual tickets, lead. Furthermore, it can be provided that a user modifies selected priority parameters in retrospect in accordance with a re-prioritization, and a new flowchart corresponding to the modified parameters is automatically created.
  • optimization techniques needed for the described automated arrangement of virtual tickets are well known in the art.
  • use of linear optimization methods for example simplex methods, internal dot methods and / or ellipsoid methods, may be provided in a food item according to the invention.
  • the display and display device shown in the form of a touch screen or touch screen 1 of a cooking appliance according to the invention has a first display area 2 for a virtual bonbon, described later in detail, a second display area 3 for selecting cooking programs, and a third display area 4 for selecting a mode of the cooking appliance.
  • a first display area 2 for a virtual bonbon, described later in detail
  • a second display area 3 for selecting cooking programs
  • a third display area 4 for selecting a mode of the cooking appliance.
  • Below the first display area 2 are four rectangular touch elements in the form of digital buttons 5, which can be assigned further functions as needed, such as a cleaning function, a help function, a menu level change function, and the like.
  • Within the first display area 2 there is a time bar 6 on which a time sequence of cooking programs running in the cooking appliance can be represented.
  • the timeline 6 has an indication of a start time 7 and at least one further orientation time 8, which may correspond, for example, to a time at which food to be cooked is to be cooked.
  • An inventive cooking appliance can also have several, especially six. Einschub- or loading levels 9 for items to be cooked, in which several cooking programs can run at least partially in parallel.
  • the cooking appliance may, for example, be a cooking appliance for applying hot air and / or steam to food to be cooked, as in a Self-Cooking Center® of the Applicant. Act.
  • the current time 10 can be displayed to the user. Furthermore, it can be provided that a remaining cooking time of one or more cooking programs or a remaining cooking time of all cooking programs (not shown) running in a cooking appliance according to the invention are displayed to a user.
  • the second display area 3 are in a main operating menu at least one, in the illustrated case, however, six different touch or selection elements 11 for different cooking modes of the cooking device according to the invention for a selection by a Users available, such as "meat”, “fish”, “poultry”, “side dishes”, “baked goods” or “finishing”.
  • a desired cooking mode may be selected by a user, for example, by touching one of the cooking mode selection elements 11.
  • the selection element 12 of the selected cooking mode 12 is optically identified, for example, by a flashing as symbolized for "poultry" in Figure 1 g.
  • a selection can for example be made by means of a rotary knob 13, wherein two arrows indicate the possible directions of rotation of the knob 13.
  • the rotary knob 13 may also be a virtual knob.
  • the selection elements 11 shown for different cooking modes are those elements which can be displayed, for example, after switching on the cooking appliance according to the invention, after selecting a mode via one of the display panels 14 located in the third display area 4, for example for a semi-automatic intelligent mode.
  • FIG. 2 illustrated first sub-operating menu with selection elements 15 for cooking processes, such as “roast barbecue”, “Kurzgrilllen”. “Steam (+ Hold)”. “Stew (+ Hold)” and “Peking Duck”.
  • this selected cooking process can be visually highlighted, as indicated by an in FIG. 2 indicated flashing, and it may be a in FIG. 3 open the second sub-operating menu.
  • This in FIG. 3 shown second sub-operating menu includes other display elements 17, 18, 19, 20, 21 for the selection of cooking parameters that are suitable for a chicken roast or -grillen, namely a tanning display element 17, together with tanning intensity display elements 18 and a core temperature display elements 19th together with core temperature height display element 20.
  • the user can now touch one of the tanning intensity display elements 20 and set by means of a selection element 21 in the form of a slider a desired core temperature for a food.
  • the selected values may also be displayed numerically to the user, for example via a display element 22 for the selected core temperature.
  • a desired value of the core temperature i FIG. 3 88 ° C
  • the user can complete these values by confirming, for example, by touching a confirmation element 23 with a finger. It may of course be provided that such confirmation does not necessarily have to be made.
  • context-sensitive information 24 about the already selected operating mode, "poultry” and / or the selected cooking process, ie “roast / grill”, are displayed in the second display area 3, and it is obvious to the person skilled in the art this is possible in every operating menu level.
  • the then selected cooking program that is from the selected Operating mode, the selected cooking process and the set cooking parameters determined and characterized with the codewords "roast poultry" are assigned to a virtual ticket 101G in a virtual ticket bar 100.
  • FIG. 4 is such a virtual token 100 after selecting three cooking programs, namely, in addition to "roast poultry" (first cooking program), still “fry fish” (second cooking program) and “steam fish” (third cooking program), with three virtual receipts 101G, 102G and 103G, after selecting the cooking parameters of the third cooking program via selection elements 19 ', 20', 21 and with the display element 22 'of the core temperature and the information 24'.
  • Each cooking program is selected in the same way as the first cooking program described in detail. By touching another selection element 26, a fourth cooking program could now be selected.
  • FIG. 4 4 illustrates a fourth sub-operating menu level in which the virtual to-do list 100 shown in the first display area 2 covers all user-confirmed cooking programs displayed as virtual tokens 101G, 102G and 103G.
  • the virtual to-do list 100 shown in the first display area 2 covers all user-confirmed cooking programs displayed as virtual tokens 101G, 102G and 103G.
  • the cooking parameters for the respective operating mode and the respective cooking process of the cooking program associated with the touched ticket can be displayed in the second display area 3 and adjusted according to the requirements of the user.
  • the automatically generated by the cooking appliance according to the invention virtual Bons can by their color and shape contain information about the extent to which a cooking program can be cooked together with one or more other cooking programs in a mixed batch, as explained in more detail below.
  • virtual tokens 101G, 102G, 103B may be identified by a color for each required cooking compartment climate of the cooking program associated with the virtual receipt.
  • the virtual roast poultry 101G and the virtual roast fish 102G may be kept in green (G) to indicate a cooking climate in which both fish and poultry may be roasted.
  • G green
  • the virtual bon "steaming fish" 103B is marked with the color blue (B), since a steaming process must be carried out separately, ie either before or after a suitable cooking chamber climate for a roast. It is readily apparent that the choice of colors is not limited to the colors described, but that any colors can be used for a distinction.
  • a common cooking of in this embodiment marked with Red ® areas of the virtual Bons 104R, 105GR, 106RG is due to the required identical Garraumans possible at the same time. It is also conceivable to mark food which must be cooked over more than two cooking steps with a respective color for each of the cooking steps required.
  • FIG. 12 shows a possible arrangement of the virtual vouchers 104R, 105GR, 106RG of FIG. 5 in a Bonbrett on the basis of their color coding, are shown on the cooking steps with identical cooking space climate.
  • a representation of color-divided virtual vouchers 104R “, 105GR", 106RG “(partial vouchers) allows the user to simply summarize the cooking steps with identical cooking space climate and a resulting efficient preparation of different food items to be cooked in that a plurality of different items to be cooked with identical or varying cooking steps can be represented in different colors.
  • FIG. 7 shows another possible graphical representation of alternative virtual vouchers "roast poultry" 107, “roast fish” 108, “steam fish” 109 and “grill fish” 110.
  • the virtual bons are the FIG. 7 shown with different shaped beginnings and / or ends.
  • This geometric shape of the virtual bons 107, 108, 109, 110 conveys optically on the one hand information about cooking programs that can be cooked together, and on the other hand information about the sequence in which different items to be cooked optimally.
  • An identical geometry of virtual consignments means that the corresponding food can be cooked together.
  • virtual bons have color identifications.
  • a geometric differentiation of the virtual tickets may, inter alia, offer the advantage that the information about the optimum sequence of a loading of a cooking device according to the invention with items to be cooked is visible to the user via the geometry. It may, for example, be energetically sensible, in the case of a cold cooking appliance, a sequence as in FIG. 8 is shown to comply.
  • the cooking program of the virtual voucher "fish steaming" 109 executed in the cooking appliance according to the invention then to maintain a resulting from the steaming average temperature level when running the cooking program of the virtual "fish roast” 108 and only then at a high temperature level, the cooking program of execute virtual bon "fish grilling” 110.
  • This optimal sequence is made clear to the user by a key-lock symbolization, which is automatically graphically represented by the cooking appliance, on the left and / or right edge of the virtual gift 108, 109, 110.
  • combinations can also take place, consisting of a geometric shape at the beginning and / or end of a virtual ticket and a color coding.
  • any geometric shape can be used to identify virtual vouchers.
  • a time assignment and a spatial arrangement of the virtual sheets to that in FIG FIG. 9 Shank levels shown 9 and a timeline 6 necessary.
  • Such an assignment can be made both by a user and in the form of an automatic assignment by the cooking appliance according to the invention. It can, for example, starting from the fourth sub-menu of the FIG. 4 automatically appear as the fifth sub-operating menu after elapse of a certain time without operating a selection item.
  • the virtual logon 100 is located with the three virtual pubs "fry poultry" 101G, "fry fish” 102G, "fish stew” 103B the touch function of the touch screen 1, the possibility, for example, by "drag and drop” functions, drawn as a virtual Bons cooking programs on the shelves 9 at a desired time along the time beam 6 of the cooking appliance according to the invention to draw.
  • the user can take into account the additional information given by the color and / or geometry of the virtual tickets.
  • the user may also be assisted by further functions, which are further explained below.
  • a function "denied park position” prevents virtual bons or virtual part bons of different color and / or geometry, which accordingly each require different cooking space climates, under or over each other at the same time on the time beam 6, for example on different shelves levels 9, can be arranged.
  • an at least temporary temporal overlap of cooking programs or cooking steps that require different climate parameters, such as temperature, humidity, flow rate, pressure and / or Mikrowrahlbeetzstoffung avoided.
  • FIG. 9 Another user-assisting function is simply given by the width of each virtual ticket. How out FIG. 9 can be seen in a carry of the virtual Bons 101G, 102G, 103B from the virtual ticket bar 100 to the timeline 6 delimited by a start time 7 of the cooking programs and an orientation time 8, and thus into the bonbon 200, the width of the virtual tickets 101G, 102G, 103B along the time line 6 changed. While the virtual tickets 101G, 102G, 103B have an identical width as long as they are in the virtual ticket list 100, this is displayed in the clipboard 200 according to the ratio of the duration of the respective cooking programs. This means that the width of a virtual ticket 101G, 102G, 103B actually symbolizes the total cooking time of the respective cooking program.
  • the required cooking time of a respective cooking program is determinable by accessing empirically determined values and / or self-learning, namely by previous actions of the user.
  • the user is also provided with a third supporting function "orientation lines” or "catching lines".
  • snaps 112 in the virtual clipboard 200 serve to aid in a simple arrangement.
  • the snap lines 112 are visible when the user draws a virtual ticket 101G, 102G, 103B from the receipt bar 100 into the time line 6, and / or when a virtual ticket 101 G, 102G, 103B moves within a shift plane 9 along the time line 6 in time is, and / or moved from a first shelf level to a second shelf levels 9.
  • This shifting of a virtual ticket 101G, 102G, 103B can be done by "drag and drop".
  • the snap lines 112 represent a connection between possible storage times and insertion levels 9. If the user moves one of the virtual bons 101G, 102G, 103B into the vicinity of one of the snap lines 112 by means of "drag and drop", e.g. from a defined distance to one of the catching lines 112, when the virtual togo 101G, 102G, 103B is released, the point closest to the catching line 112 is automatically selected. It will be readily apparent that a variety of horizontal and vertical snap lines may be displayed to assist the user, although of course other geometric shapes of snap lines are contemplated. The snaps may also be selectively activated or removed by a user.
  • FIG. 10 Another support to the user in creating a cooking plan is in FIG. 10 , as an alternative to the fifth sub-menu FIG. 9 represented.
  • virtual vouchers are "roast poultry" 201, "fish roast” 202, "fish steam” 203 and "Cake” 204 shown with different heights.
  • the height indicates in each case an expected demand for insertion levels 9.
  • the user is thus on the different heights of the virtual Bons 201, 202, 203, 204 already made clear before placing them on one of the insertion levels 9, with which spatial requirements of the respective cooking process is connected.
  • a cooking program characterized by the virtual bon 201 "roast poultry" requires two levels of insertion 9, since during a poultry roast program usually food carriers, e.g. B. sold under the trade name Superspike by the applicant, are used.
  • a division of the associated virtual ticket 204 into several sub-tickets for example into a virtual ticket part "cake bottom” 204a and virtual part-ticket “finishing cake” 204b may be provided.
  • certain food items go through several cooking steps up to the end of a cooking program, between which even a treatment intermediate step outside the cooking appliance according to the invention must take place.
  • the virtual ticket "cake” 204 it may be provided that first a bottom of the cake, as indicated by the virtual ticket 204a, is cooked at high temperatures, along with the cooking programs of the virtual tickets 201, 203 after a treatment intermediate step outside the cooking appliance, a final cooking, characterized by the virtual part bon 204b, takes place in a cooking space climate with a lower temperature, without this later time in FIG. 10 is shown.
  • the height of the virtual bons depends on the spatial requirements of the corresponding cooking program and does not have to be limited to two shelves 9. Furthermore, it is understood, if necessary, to allow any subdivision of virtual Bons in a correspondingly required or desired plurality of virtual Opera-Bons.
  • FIGS. 11 and 12 Automatic arrangements of virtual tickets in the virtual receipt board 200 are in the FIGS. 11 and 12 shown.
  • virtual bons "rolls” 301R, "Gratin” 302RG, and “pot roast” 303GR deposited on the virtual receipt bar 100 are timed on timeline 6, which is limited beyond the start time 7 and the orientation time 811, and / or placed on corresponding insertion levels 9.
  • An automatic arrangement can take place automatically under different priorities, ie with different priority parameters, by means of an inventive cooking device.
  • the virtual bons 301R, 302RG, 303GR are optimally arranged from an energetic point of view, for example, by first undergoing a steam cooking step, followed by a combined steam cooking step and a subsequent hot air cooking step.
  • This arrangement may also be represented by geometrical shapes of the virtual tickets 301R, 302RG, 303GR, such as for the virtual tickets 107, 108, 109, 110 in FIG FIG. 7 presented to the user.
  • FIG. 11 An example arrangement of the virtual tickets 301R, 302RG, 303GR is in FIG FIG. 11 shown. If the user is dissatisfied with the proposed automatic assignment of the virtual tickets 301 R, 302 RG, 303GR, for example, a re-prioritization by the user can take place, which can result in a reordering of the virtual tickets 301 R, 302 RG, 303GR, for example FIG. 12 can lead. If, for example, the user wishes to have the cooking program for the virtual bread roll "301 R" already successfully executed at an earlier point in time, he can do this, for example by means of "drag and drop", from that in FIG. 11 time on the timeline 6 to an earlier date.
  • a critical path (not shown) that includes virtual tickets that must be loaded or unloaded at certain times in order to be able to keep to the desired schedule.
  • a user can arbitrarily set the time period shown on the time beam 6, for example by setting a display period over a start time 7 or an orientation time 8, or else an illustrated time period can be displaced along the time axis.
  • the desired period of the display of a schedule the size of virtual tickets (not shown) can be automatically adjusted by the cooking appliance according to the invention.
  • a selection of a desired period is not limited to the possibilities described, it is also conceivable to let a user set a display period via a gesture control, or to use other suitable means.
  • the representation in the region of the virtual candy board 200 is also fundamentally possible to have the representation in the region of the virtual candy board 200 not only two-dimensional, but three-or even four-dimensional. For three dimensions, one would have two location coordinates (position axes) and one time coordinate (time axis), while a four-dimensional representation would allow representation of the three-dimensional space over time.
  • Treatment zones within a cooking chamber can be precisely defined via the location coordinates, for example via a number of a shelf level and the arrangement of a treatment zone within a shelf level. Since each user has different preferences, it is possible for the user to choose how many dimensions the boneboard 200 has and what dimensions are applied.
  • Bonbrettern 200 always only a location coordinate, namely for the number of a shelf level 9, and a time coordinate, namely in the form of a timeline 6, has been selected to keep the representations simple.
  • the selected representations are thus not to be regarded as limiting, but rather a multiplicity of possible variations is provided for a method according to the invention in order to provide users with different needs with the respective desired representation.
  • At least one progress bar may be displayed (not shown) representing an advance of at least one cooking program over time.
  • each cooking program and thus each virtual bon in the virtual Bonbrett each be assigned a progress bar. It is particularly desirable if a user can choose whether and how many progress bars are to be displayed.
  • any suitable graphical representation may be used to represent the progress bars, and that this graph may be arbitrary on, adjacent to, or proximate to the respective virtual ticket, as long as an association of the progress bars to the virtual tickets is clearly recognizable , It is irrelevant whether the assignment takes place in virtual tickets on the virtual Bonbrett or along the time beam 6.
  • a numerical representation of a Restgarzeit can also be made.
  • any arrangement of the total progress bar is possible, as well as a numerical representation of a total Restgarzeit.
  • FIG. 13 illustrated input and display device in the form of a separate from a cooking appliance, for example, arranged in a service station, touch screens 1 'can also be used for a central control of one or more cooking appliances 401, 402, 403.
  • touch screen 1 ' is for this purpose a virtual ticket bar 404 and a virtual receipt board 405, optionally for all connected to the touch screen 1' cooking appliances 401, 402, 403 or only for one of these cooking appliances 401, 402, 403.
  • the touch screen communicates via wireless LAN with the plurality of cooking appliances 401, 402, 403. It can also be provided that the cooking devices 401, 402, 403 are connected to one another via a bus system 407, and an input and display device according to the invention in the form of a touch screen is provided on each of the cooking devices 401, 402. 403 to provide a distribution of virtual To allow Bons on each cooking appliance 401, 402, 403 of the variety of cooking appliances.
  • FIG. 14 For example, 500 virtual tickets 501, 502, which have to be cooked at a fixed time, are depicted in a virtual receipt list, whereas for other virtual tickets 503, 504 and 505 no time specifications are given by the user. These different time specifications are optically marked by hatching or non-hatching. Any manual shifts in the timing of the cooking programs to the virtual Bons 503, 504, 505 have no effect on a cooking time of the cooking programs according to the virtual Bons 501, 502.
  • any number of virtual tickets may be assigned a fixed execution time, allowing either a fixed start time 7 and / or a fixed end time 8 of the cooking program, for example for a rolling load or unload.
  • the described functions for assisting the user in creating a flowchart can be combined with the determination of specific virtual vouchers 501, 502 to a fixed execution time.
  • a fourth display area 700 with virtual treatment zones 701 may also be displayed.
  • FIG. 9 Shelf levels 9 shown can be made at the request of a user or automatically display the virtual treatment zones 701.
  • Treatment zones 703 and already occupied treatment zones 704, 705 that are not yet occupied are identified differently in this way, for example by a different color selection and / or a unique hatching, so that the user can recognize in which treatment zones 703, 704, 705 not yet deposited spatially assigned virtual tickets is possible. It can be provided that a number of required treatment zones of virtual vouchers already clarifies the user before storage on the virtual treatment zones 701 becomes.
  • an automatic blocking function can be provided which automatically prevents the depositing of a virtual gift 710, 711 on at least partially already occupied treatment zones 704, 705.
  • an automatic assignment taking into account still available treatment zones can be done. If desired virtual vouchers are assigned to corresponding virtual treatment zones, it can be provided that a user conclusively confirms the selection made by means of an acknowledgment element 702.
  • a plurality of free treatment zones corresponding to the illustrated virtual treatment zones 701 can be displayed, also simultaneously for several insertion levels of a cooking appliance and / or a multiplicity of cooking appliances.
  • a variety of virtual vouchers with any need for virtual treatment zones can be displayed.
  • a display change possibility between two treatment rooms, for example in the form of two crucibles and / or two levels of a cooking appliance is in the Figures 16 and 17 shown.
  • a desired display change can take place in such a way that a display change area 802, 902 is displayed on a touch screen 1 ", which also displays a reduced, differently colored, differently shaped, hatched, positioned and / or display area of a different brightness further crucible and / or another level may be formed
  • Figures 16 and 17 differ only in the arrangement of the respective display change area 802. 902, namely in FIG. 16 bottom right and in FIG. 17 bottom left.
  • a single virtual token 101G, 102G, 103B may be moved from the virtual receipt list 100 and / or the virtual match board 200 to a virtual receipt bar (not shown) and / or a virtual match board (not shown). It is also conceivable that after moving a virtual receipt board 200. of a virtual ticket list 100 and / or a virtual ticket 101G, 102G, 103B to the display change area 802, 902 no direct discard takes place by releasing, but that also provided may be that a change in the display of the touch screen 1 "takes place so that, for example, the virtual tickets 101G. 102G, 103B directly on a desired shelf level and / or at a desired time on another not shown virtual Bonbrett and / / or a virtual ticket bar can be stored and after dropping an automatic change can be provided back to the previous display.
  • switching between different display areas that are representative of treatment rooms, treatment zones, pots, and / or cooking appliances is not limited to the two described display paging areas 802, 902. It may rather, as in FIG. 18 illustrated, also be provided that a display change between more than two display areas of a cooking appliance and / or a display change between a plurality of networked cooking appliances many display change area 1002, 1003, 1004 calls. Thus, in addition to a display change area 1002, for example for a display change between levels of a cooking appliance, there may also be a display change areas 1003, 1004 for two further cooking appliances in each case. It is obvious that any number of display change areas can be displayed.
  • each display change area is clearly associated with a specific cooking appliance and / or a specific level via a color coding, hatching, geometric shape or the like, wherein, for example, each cooking appliance can be assigned a unique color and Display areas are distinguishable by hatching and / or a geometric expression.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • User Interface Of Digital Computer (AREA)
  • Electric Stoves And Ranges (AREA)
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Claims (16)

  1. Procédé pour arranger, par l'intermédiaire d'au moins un dispositif de saisie, des représentants de programmes sélectionnés parmi une pluralité de programmes destinés à des appareils de cuisson , sur au moins un dispositif d'affichage, qui est en liaison fonctionnelle avec le dispositif de saisie et un dispositif de commande ou de régulation, dans lequel le dispositif de commande ou de régulation, en plus du dispositif de saisie, est en liaison fonctionnelle avec une dispositif de mémorisation pour mémoriser une pluralité de programmes destinés à des appareils de cuisson, et est fourni par un appareil de cuisson, qui présente au moins un dispositif fonctionnel pour mettre en oeuvre au moins un programme, qui est également en liaison fonctionnelle avec le dispositif de commande ou de régulation,
    caractérisé en ce que
    • le dispositif de commande ou de régulation coopère avec le dispositif d'affichage de telle manière qu'au moins un représentant de programme sera affiché sous la forme d'un bon virtuel dans une zone d'un tableau virtuel affiché par le dispositif d'affichage, après
    - avoir été déposé en touchant une première partie de la zone, ou en s'approchant de ladite première partie de la zone et/ ou
    - avoir été déplacé en touchant une deuxième partie de la zone, ou en s'approchant de ladite deuxième partie de la zone, et en exécutant un déplacement ou un glissement vers une troisième partie de la zone, depuis la deuxième partie vers la troisième partie, et/ou
    - en touchant au moins une quatrième partie de la zone, ou en s'approchant ou s'éloignant de ladite quatrième partie de la zone, et/ou
    - avoir modifié sa représentation optique par au moins une saisie supplémentaire,
    dans lequel
    • le tableau virtuel permet une représentation à l'intérieur d'un espace multidimensionnel en utilisant un système de coordonnées ayant au moins deux axes de position pour déterminer une zone de traitement de l'appareil de cuisson, ou ayant au moins un axe de position pour déterminer un plan de traitement, une colonne de traitement ou une ligne de traitement de la zone de cuisson de l'appareil de cuisson, et un axe des temps pour déterminer au moins un temps de fonctionnement de l'appareil de cuisson.
  2. Procédé selon la revendication 1, caractérisé en ce que chaque programme est sélectionné dans un groupe comprenant
    • des programmes de cuisson, en particulier déterminés par des types de mode de cuisson, des processus de cuisson, un paramètre de cuisson et/ou un produit de cuisson,
    • des programmes de nettoyage, en particulier déterminés par des types de mode de nettoyage, des processus de nettoyage, un paramètre de nettoyage et/un agent de nettoyage,
    • des programmes auxiliaires et/ou
    • des programmes de diagnostic
    et/ou
    chaque bon virtuel présente un nom de code et/ou une représentation graphique pour le programme correspondant.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que le système de coordonnées du tableau virtuel détermine, par l'intermédiaire d'un premier axe de position, au moins un plan de traitement d'un espace de cuisson de l'appareil de cuisson et/ou, par l'intermédiaire d'un deuxième et/ou d'un troisième axe de position, au moins une zone de traitement de l'appareil de cuisson, et/ou, par l'intermédiaire d'un axe des temps, au moins un temps et/ ou laps de temps d'au moins un programme, un plan de fonctionnement et/ou un déroulement de fonctionnement sélectionné.
  4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que dans au moins une barre de bon virtuel dans une autre zone du dispositif d'affichage vont être affichés des bons virtuels sélectionnables et/ou des bons virtuels,
    dans lequel, de préférence
    des bons peuvent être agencés les uns au-dessous, à côté ou au-dessus des autres, en particulier
    • dans la chronologie de la sélection des programmes correspondants et/ou
    • automatiquement en fonction d'au moins un paramètre de priorité, déterminé en particulier par une consommation électrique, une consommation d'eau, une consommation d'agent de nettoyage, une exigence de temps, un temps cible, un temps de début et/ou une exigence d'espace et/ou une réduction de poids de produit de cuisson, une pollution, une émanation de fumée et/ou une odeur et/ou une amélioration d'un résultat de programme et/ou une date d'expiration, une sensibilité, une quantité et/ou un prix d'un produit de cuisson, et/ou au moins un paramètre de climat déterminé par une température, une humidité, une pression, une vitesse de flux et/ou une énergie de micro-ondes.
  5. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'un bon est sélectionné par
    • la sélection d'un programme mémorisé,
    • la modification d'un programme mémorisé,
    • la duplication d'un bon et/ou
    • l'établissement d'un nouveau programme
    et/ou
    un bon est formé par au moins deux parties de bon.
  6. Procédé selon la revendication 4 ou 5, caractérisé en ce qu'au moins un bon ou une partie de bon va être déposée et/ou affichée avant un arrangement spatial et/ou temporel sur le tableau virtuel dans la barre de bon virtuelle et/ou après un classement temporel et/ou spatial sur le tableau virtuel dans la barre de bon virtuelle, en particulier par l'intermédiaire d'un dispositif de saisie.
  7. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'une modification d'un bon, d'une partie de bon, d'un tableau et/ou d'une barre de bon, par l'intermédiaire d'un dispositif de saisie, doit être effectuée et/ou confirmée pour une modification de la représentation graphique et/ou une modification de la position sur le dispositif d'affichage et/ou une modification d'un programme et/ou d'un déroulement de programme.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'un contact, un rapprochement, un éloignement, un passage, une séparation et/ou un rassemblement, et/ou un procédé « glisser-déposer » sont réalisés par l'intermédiaire du déplacement d'un dispositif auxiliaire, en particulier sous la forme d'un bâtonnet, d'un pointeur, d'un doigt et/ou d'un curseur, de préférence sur un écran tactile,
    dans lequel de préférence
    • un agrandissement par un rapprochement, en particulier d'un doigt, ou une séparation, en particulier de deux doigts, et/ou
    • une réduction par un éloignement, en particulier d'un doigt, ou un rassemblement, en particulier de deux doigts, et/ou
    • une installation et/ou une duplication par un procédé « glisser-déposer », en particulier avec un doigt, est ou va être mis en oeuvre.
  9. Procédé selon la revendication 7 ou 8, caractérisé en ce qu'un menu de programme ou de modification de déroulement de programme va être réalisé, dans lequel de préférence
    pendant le programme ou la modification de déroulement de programme, le tableau et/ou la barre de bon va être déplacé(e) et/ou au moins partiellement et/ou temporairement réduit(e), agrandi(e) ou masqué(e).
  10. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'au moins un bon ou une partie de bon, après sa sélection, au moins sur une certaine période de temps déterminée, est mis en évidence optique, dans lequel de préférence
    la mise en évidence optique va se terminer avec
    une dépose dans la première partie, un transfert de la deuxième partie jusque dans la troisième partie, une modification dans la quatrième partie et/ou un positionnement depuis la barre de bon jusque dans le tableau, en particulier automatiquement.
  11. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'au moins un bon ou une partie de bon va être transféré(e) depuis la barre de bon jusque sur le tableau, notamment par sélection ou duplication, soit par le biais d'un procédé «glisser-déposer » ou manuellement, en particulier en fonction d'un paramètre d'automatisation, de préférence déterminé automatiquement par une autorisation d'accès et/ou un laps de temps durant lequel il n'y a pas de saisie sur le dispositif de saisie, et/ou d'au moins un paramètre de priorité et/ou d'un paramètre de commande, depuis le dispositif de commande ou de régulation,
    dans lequel de préférence
    • un transfert manuel est rendu possible uniquement pendant le laps de temps de la mise en évidence optique, et/ou
    • une duplication est provoquée par une multitude de contacts avec le bon, ou par l'intermédiaire d'une saisie supplémentaire.
  12. Procédé selon l'une quelconque des revendications précédentes, caractérisé par au moins une ligne d'orientation, de préférence sous la forme d'une ligne d'accrochage et/ou d'un chemin critique, dans le tableau, afin de faciliter le positionnement d'un bon ou d'une partie de bon par l'intermédiaire d'un procédé « glisser-déposer »
    dans lequel de préférence
    • la ligne d'orientation est affichée au moins temporairement, en particulier après une demande par l'intermédiaire du dispositif de saisie, et/ou en fonction du paramètre de priorité et/ou du paramètre de climat, en particulier dans le cas de l'organisation sous la forme d'un chemin critique, et/ou
    • une pluralité de lignes d'orientation est choisie pour la détermination des zones et/ou les temps de traitement.
  13. Procédé selon l'une quelconque des revendications 4 à 12, caractérisé en ce qu'il est possible de sélectionner et/ou de modifier le paramètre de priorité, le paramètre de climat, le paramètre d'automatisation et/ou les lignes d'orientation
  14. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le dispositif d'affichage affiche de manière sélective au moins un bon, une partie de bon, une barre de bon et/ou un tableau virtuel d'un premier ou d'un second appareil de cuisson, ou d'au moins deux appareils de cuisson.
  15. Appareil de cuisson (401, 402, 403) comportant au moins un dispositif fonctionnel pour effectuer au moins un programme et un dispositif de commande ou de régulation qui est relié de manière fonctionnelle à un dispositif de mémoire, un dispositif d'affichage, un dispositif de mémoire et le dispositif fonctionnel, dans lequel le dispositif fonctionnel comporte
    • un dispositif de chauffage, comprenant au moins un élément chauffant électrique, un brûleur à gaz, un échangeur de chaleur et/ou un dispositif d'émission d'un rayonnement électromagnétique dans l'espace de cuisson, en particulier sous la forme d'une source de micro-ondes, et/ou
    • un dispositif pour introduire de l'humidité dans l'espace de cuisson comprenant au moins un générateur de vapeur, un vaporisateur d'eau et/ou un dispositif de buage par vaporisation, et/ou
    • un dispositif pour évacuer l'humidité de l'espace de cuisson comprenant au moins une alimentation en air frais et/ou un condensateur, et/ou
    • un dispositif pour faire circuler l'atmosphère de l'espace de cuisson comprenant au moins un ventilateur et/ou une pompe, et/ou
    • un dispositif pour appliquer une pression dans l'espace de cuisson comprenant au moins un dispositif d'arrêt, et/ou
    • un dispositif de nettoyage
    et
    l'appareil de cuisson comprend le dispositif d'affichage, ou peut être relié au dispositif d'affichage, et
    l'appareil de cuisson comprend le dispositif de saisie, ou peut être relié au dispositif de saisie, et
    l'appareil de cuisson comprend le dispositif de mémoire, ou peut être relié au dispositif de mémoire
    caractérisé en ce que le dispositif de commande ou de régulation exécute un procédé selon l'une quelconque des revendications précédentes.
  16. Appareil de cuisson selon la revendication 15, caractérisé en ce que l'appareil de cuisson, le dispositif de commande ou de régulation, le dispositif d'affichage, le dispositif de saisie et/ou le dispositif de mémoire peuvent être reliés à une pluralité d'autres appareils de cuisson pour fournir un réseau de cuisines.
EP10701252.8A 2009-01-27 2010-01-27 Procédé pour sélectionner et agencer des représentants de programmes et appareil de cuisson correspondant Active EP2391851B1 (fr)

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EP10701252.8A EP2391851B1 (fr) 2009-01-27 2010-01-27 Procédé pour sélectionner et agencer des représentants de programmes et appareil de cuisson correspondant
PCT/EP2010/050952 WO2010086340A1 (fr) 2009-01-27 2010-01-27 Procédé pour sélectionner et agencer des représentants de programmes et appareil de cuisson correspondant

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Publication number Publication date
EP2211117A1 (fr) 2010-07-28
WO2010086340A4 (fr) 2010-10-28
US20120003364A1 (en) 2012-01-05
CN102356280B (zh) 2015-11-25
BRPI1007190A2 (pt) 2019-03-26
WO2010086340A1 (fr) 2010-08-05
BRPI1007190B1 (pt) 2020-12-15
EP2211117B1 (fr) 2015-12-02
EP2391851A1 (fr) 2011-12-07
CN102356280A (zh) 2012-02-15

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