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EP2618064B1 - Procédé de réglage d'un procédé de cuisson ainsi qu'appareil de cuisson destiné à l'exécution du procédé - Google Patents

Procédé de réglage d'un procédé de cuisson ainsi qu'appareil de cuisson destiné à l'exécution du procédé Download PDF

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Publication number
EP2618064B1
EP2618064B1 EP12199397.6A EP12199397A EP2618064B1 EP 2618064 B1 EP2618064 B1 EP 2618064B1 EP 12199397 A EP12199397 A EP 12199397A EP 2618064 B1 EP2618064 B1 EP 2618064B1
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EP
European Patent Office
Prior art keywords
cooking appliance
value
cooking
gas concentration
condition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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EP12199397.6A
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German (de)
English (en)
Other versions
EP2618064A1 (fr
Inventor
Hans-Jürgen Bauer
Werner Bosch
Harald Pfersch
Sebastian Schmidl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Publication date
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Priority to PL12199397T priority Critical patent/PL2618064T3/pl
Publication of EP2618064A1 publication Critical patent/EP2618064A1/fr
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Publication of EP2618064B1 publication Critical patent/EP2618064B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • H05B6/6458—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors using humidity or vapor sensors

Definitions

  • the present invention relates to a method for controlling a cooking process in a cooking appliance, in which a changing in the cooking appliance during the cooking gas concentration is determined.
  • the present invention also relates to a cooking appliance with a control unit for the automated control of a cooking process, wherein the cooking appliance is adapted to perform the method.
  • a method for non-contact control of a cooking process in a cooking appliance with a cooking chamber has a sensor for detecting a gas concentration in the oven, and an electrical or electronic control.
  • the controller has an evaluation circuit and a memory and is in signal transmission connection with the sensor. In this case, a Garellafunktion is triggered when the first derivative of the gas concentration after the time after the first reaching an extreme value has become zero.
  • EP 1 595 453 A1 discloses a method for automatically baking food products in an oven with a baking chamber. The method comprises the steps of: starting, at a predetermined starting time, the baking of a food product within the baking chamber of the oven; Monitoring a moisture level within the oven after the start time; Determining a maximum time at which the humidity level reaches a maximum value; and calculating the duration of a first time interval between the start time and the maximum time. The duration of a second time interval is then calculated based on the duration of the first time interval, and the baking of the food product is terminated at the end of the second time interval.
  • DE 38 37 072 A1 discloses an automatic baking device for automatically baking bread from bread raw materials by means of at least walking and baking operations.
  • the automatic baking apparatus comprises a gas density detector for detecting the density of gases generated from the bread raw materials and a controller for controlling the go and bake operations in accordance with the changes in the gas density detected during the operations by the gas density detector.
  • a gas density detector for detecting the density of gases generated from the bread raw materials
  • a controller for controlling the go and bake operations in accordance with the changes in the gas density detected during the operations by the gas density detector.
  • the automatic baking device controls the respective baking operations, depending on the detected results of the gas density changes.
  • DE 10 2007 003 225 A1 discloses a method for controlling a baking process in an oven.
  • the method provides that a food to be cooked is entered by an operator into a control of the oven, then a leaking from the food to be cooked moisture in the cooking chamber is detected by a gas sensor over time when a food is introduced.
  • the slope of the course of the detected concentration over time is determined and a trigger value associated with the food to be cooked for the slope is determined.
  • the time at which the trigger value is reached is determined and a follow-up time associated with this time is determined at the time the trigger value is reached.
  • the length of the follow-up time depends on the time at which the trigger value is reached.
  • the run-on time is continued as a follow-up operation until the run-on time has expired in the event that the trigger value falls below.
  • DE 103 27 864 A1 discloses a method for non-contact control of a cooking process in a cooking appliance with a cooking chamber, a sensor for detecting a gas concentration in the cooking chamber and an electrical or electronic controller, which has an evaluation circuit and a memory and is in signal transmission connection with the sensor.
  • the method comprises the following step: triggering a cooking appliance function, as soon as the gas concentration after the start of the cooking process and the associated heating of the food has reached an extreme value or the first derivative of the gas concentration has become zero after the first time an extreme value has been reached.
  • EP 0 024 798 A2 discloses a method of food heater control in which the heating time length from a time when the food temperature changing with the heating reaches a predetermined set value until a time when the humidity or gas concentration of the steam released by heating the food Gas begins to increase as a basis for an automatic determination of a subsequent heating period is used.
  • US 4,376,131 discloses a food heating method and apparatus in which a heating time length suitable for the food to be cooked is determined by automatically detecting a change in the humidity or concentration of the steam or the gas released from the food respectively. The starting temperature of the food is measured, and an additional heating time length is calculated from the measured initial temperature and the heating time length required before detection of the moisture or gas concentration, thereby determining a total heating time.
  • US 5,698,126 discloses a heater such.
  • a microwave oven containing a magnetron that injects ions into a heating chamber so that the food accommodated therein is heated, and a microcomputer-based control circuit.
  • the control circuit distinguishes the food under three conditions, that is, in a first state in which the food is not wrapped in a package, in a second state in which the food is wrapped in a package, and in a third state that neither belongs to the first still to the second state. Based on the results of the discrimination, the control circuit calculates a remaining heating time.
  • the invention has for its object to develop a comparison with the prior art improved process.
  • the cooking process is terminated when, for example, a food has reached the ideal degree of browning or a dough is baked through.
  • a crispy bottom with pizzas or tarte flambée or juicy fruits with a fruit cake can be reached.
  • the gas whose concentration is measured is preferably oxygen.
  • the change in the concentration of oxygen in the cooking chamber is a measure of a change in humidity in the oven.
  • About the change in humidity in the cooking chamber can be the cooking progress rate.
  • a reduction in the oxygen content is due to an increase in the moisture content, conversely, an increase in the oxygen content means a decrease in the moisture content.
  • the extreme value of the gas concentration is achieved by repeatedly measuring it and by comparing in each case two temporally successive measured values, the measured values not having to follow one another directly in time.
  • a typical sampling rate for education The measured values are for example 10 seconds.
  • the sampling rate is understood to be the time duration between the respective measurements of the gas concentration.
  • the extreme value may be formed as a maximum or a minimum depending on the measured gas. If, for example, the oxygen concentration is measured and converted into a content of gaseous water or a moisture content, then the extreme value of the moisture content is formed as a maximum.
  • a first shutdown condition is the detected extreme value of the gas concentration.
  • the initiated cooking appliance function can be, for example, a termination of the cooking process by switching off a heater. Additionally or alternatively, an optical or audible warning signal may be provided for a user of the cooking appliance.
  • the further switch-off condition is fulfilled if the values measured until the end of the time duration confirm the extreme value.
  • all subsequent values measured during the specified period of time must be less than or equal to the maximum for its confirmation. This prevents that when a local extreme value is detected already the cooking appliance function is triggered, although a curve of the gas concentration moves after a brief burglary again in the direction of a new extreme value.
  • the first switch-off condition is reset or deleted and, in accordance with the first method step, repeated measurements of the gas concentration in the cooking appliance and comparison of two temporally successive measured values are searched for a new extreme value.
  • the second switch-off condition be satisfied if a change in the current measured value in the direction of a gas concentration value measured at the beginning of the method or a constant value of the gas concentration is determined several times within a specific time interval.
  • the value measured at the beginning of the method can be, for example, a starting value or a value of the gas concentration measured first of all. A change of the measured value in the direction of one at the beginning The value of the method measured must be within the specified time interval. If this is not the case, then the first switch-off condition is reset or deleted and the method continues with the first method step.
  • the time interval can be, for example, 5 minutes. Within a time interval, the respective current gas concentration is measured several times.
  • this time interval must, for example, be traversed four times with a positive result (change in the measured value in the direction of a value measured at the beginning of the method, or a constant measured value).
  • the time duration for fulfilling the further switch-off condition is thus 20 minutes in this example.
  • gargutspezifischer value is selected and / or entered by a user of the cooking appliance at the beginning of the process, so for example by a control of the cooking appliance a suitable mode (for example pizza stage) in conjunction with a cooking temperature specified or proposed.
  • suitable mode for example pizza stage
  • cooking-specific value means, for example, a kind of food to be cooked, a weight of the food to be cooked or a degree of cooking (eg medium).
  • a preferred development consists in that at least one parameter, in particular a time constant of the method, is influenced by the food-specific value. This makes it possible, for example, to incorporate different cooking behaviors of different types of food (such as fish, poultry, cakes) into the process, thereby achieving an ideal state of cooking when the further shutdown condition is met.
  • Such parameters or time constants are stored in a memory of the cooking appliance with reference to the food-specific values.
  • the reference can represent a value table or an arithmetic operation.
  • the heating device is reduced or switched off regardless of the measured gas concentration after exceeding a fixed maximum duration in their performance.
  • a burning of the food is prevented in case of malfunction of the cooking appliance.
  • the maximum duration is particularly dependent on a default by the user of the cooking appliance Gargutart.
  • a shift register is to be understood as a memory area which can store several numbers (measured values) and is constructed in the form of an indexed field. Each number is assigned an index. Adding a new value to an already filled shift register causes the first value to be deleted from the field and the other values to move up. The added value is stored as the last element in the shift register.
  • the invention relates to a cooking appliance with a control unit for the automated control of a cooking process, wherein the control unit is set up or configured to perform the corresponding method.
  • the control unit is preferably configured to detect an opening of the cooking appliance door and as a consequence to stop the repeated measurement of the gas concentration.
  • a user of the cooking appliance is preferably pointed out by an optical or acoustic signal on the termination of the measuring process.
  • control unit is adapted to detect a closing of the cooking appliance door after opening and is adapted to then start a new measuring cycle. This will continue the automated cooking control without user intervention.
  • Fig. 1 shows a dashed line a typical course of the oxygen content in the cooking chamber during a cooking process. This initially corresponds to the oxygen content of the ambient air of about 21% vol.
  • the change in the oxygen content during the cooking process is directly dependent on the course of the moisture content in the cooking chamber. This makes it possible to calculate the course of the change in humidity during the cooking process by continuously measuring the oxygen content. This effect is used in the two embodiments to provide an automated cooking process in which the oven recognizes automatically when the ideal time to shut down the cooking process is reached.
  • the temperature-dependent initial value of the moisture is of no importance, which simplifies the evaluation and can disregard disturbing factors such as the temperature.
  • the time course of the percentage change in humidity is used to determine the end of cooking time.
  • the value for the humidity change Ma increases up to 22%.
  • the maximum me with 22% is reached after a time of 27 minutes. After the maximum Me, the moisture content drops steadily.
  • the ideal switch-off time is reached 3 minutes after the maximum Me has occurred and is determined empirically as a function of the type of food to be cooked.
  • the course of the moisture change is very strong on the food and its properties dependent.
  • a user of the cooking appliance selects several food-specific values G. He chooses a dish from a list (eg batter, yeast dough, frozen pizza, tarte flambée or the like). In some garden species, the user can also choose a weight of the food and / or additionally a Gargrat, such as medium or crisp. Then he starts the cooking process.
  • a memory of the cooking appliance with reference to the selected dish several garden-specific parameters or time constants, as well as the type of heating to be used with a cooking temperature deposited, which may still be adjusted according to the user inputs of GargutDuringes, as well as the Gargrat.
  • a constant D, a counter P, a lead time T1, a time duration T2, a time interval T3 and the maximum duration T4 are selected as a function of the cooking product-specific values G, or adapted and used in the following embodiments.
  • a countdown 1 is set to a preprocessing time T1 and runs backwards.
  • T1 is empirically determined and represents a gargutspezifischelich.
  • the variable F can be assigned the value zero or the value one during the program execution.
  • a countdown 2 is set to T2 (empirically determined time duration for the second switch-off condition) and started.
  • Next step is the reading of the current value of the oxygen sensor, which is converted into a corresponding value of the humidity change Ma.
  • the program proceeds to the next branch in the form of a query in which It is checked if the countdown 2 has expired. If countdown 2 has not expired, the program returns to the position at which the current sensor value is read. If countdown 2 has expired, the heating elements are switched off and the cooking program is ended.
  • the countdown 2 is formed as a loop with the time duration T2 within which, after recognizing a first-time extreme value Me in the form of a maximum Me, the moisture change Ma is further measured and looked for a renewed maximum Me. As a result, locally occurring peaks or local maxima Mel of the change in humidity are not used for the switch-off process. This is again in the diagram of Fig. 3 illustrated.
  • Fig. 4 shows an extension of the algorithm Fig. 2 in which an opening of the cooking appliance door is detected during the process and taken into account accordingly.
  • the moisture content in the oven can change abruptly by the partial mixing of the cooking chamber with the atmosphere located outside the cooking appliance.
  • the comparison of the current moisture change Ma with the stored moisture change Ms can lead, for example, to a premature shutdown of the cooking appliance.
  • the flowchart of the Fig. 4 after the first branching query another query is inserted, which during the opening of the door, the program flow to the place immediately after the first countdown ( Fig. 2 ) resets.
  • the actual measuring cycle Z is restarted until the door is closed again.
  • Fig. 5 An addition to the algorithm Fig. 2 to a query of a maximum duration T4 is in Fig. 5 shown. After reading the measured values, the time that has elapsed since the heater was switched on is compared with the maximum duration T4. A crossing the maximum duration leads to switching off the heater. This ensures that the food does not burn in the event of an unexpected malfunction. However, the ideal cooking time can be exceeded.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Ovens (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)

Claims (9)

  1. Procédé de régulation d'une opération de cuisson dans un appareil de cuisson dans lequel une concentration en gaz se modifiant dans l'appareil de cuisson pendant l'opération de cuisson est déterminée, comprenant les étapes suivantes :
    - mesure répétée de la concentration en gaz dans l'appareil de cuisson et comparaison de respectivement deux valeurs de mesure (Ma, Ms) se succédant temporellement,
    - identification d'une valeur extrême (Me) de la concentration en gaz en tant qu'une condition de mise hors circuit (A1),
    - après l'identification de la valeur extrême (Me), poursuite de l'opération de mesure pour une durée (T2), et
    - réduction d'une puissance d'un dispositif de chauffage de l'appareil de cuisson, dans la mesure où une fonction de conservation au chaud est donnée, si, après l'identification de la première condition de mise hors circuit (A1) pendant la durée (T2), au moins une condition supplémentaire de mise hors circuit (A2) est remplie.
  2. Procédé selon la revendication 1, caractérisé en ce que la condition supplémentaire de mise hors circuit (A2) est remplie si les valeurs (Ma) mesurées jusqu'à la fin de la durée (T2) confirment la valeur extrême (Me).
  3. Procédé selon la revendication 2, caractérisé en ce que si la valeur extrême (Me) n'est pas confirmée, la première condition de mise hors circuit (A1) est remise à zéro, et en ce que, de manière correspondant à la première étape de procédé, une nouvelle valeur extrême (Me) est recherchée par mesure répétée de la concentration en gaz dans l'appareil de cuisson et par comparaison de respectivement deux valeurs de mesure (Ma, Ms) se succédant temporellement.
  4. Procédé selon la revendication 1, caractérisé en ce que la condition supplémentaire de mise hors circuit (A2) est remplie si, respectivement pendant un intervalle de temps (T3) déterminé, une modification de la valeur de mesure (Ma) actuelle vers une valeur (Mo) de la concentration en gaz, mesurée au début du procédé, ou une valeur constante de la concentration en gaz est constatée plusieurs fois.
  5. Procédé selon la revendication 4, caractérisé en ce que, si la modification de la valeur de mesure (Ma) actuelle vers la valeur (Mo) mesurée au début du procédé n'a pas lieu pendant un intervalle de temps (T3) déterminé, la première condition de mise hors circuit (A1) est remise à zéro et le procédé est poursuivi avec la première étape de procédé.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que, indépendamment de la concentration en gaz mesurée, la puissance d'un dispositif de chauffage de l'appareil de cuisson est réduite ou coupée après le dépassement d'une durée maximale (T4) déterminée.
  7. Appareil de cuisson comprenant une unité de régulation destinée à la régulation automatique d'une opération de cuisson, caractérisé en ce que l'unité de régulation est configurée pour réaliser le procédé conformément à l'une quelconque des revendications précédentes.
  8. Appareil de cuisson selon la revendication 7, caractérisé en ce que l'unité de régulation est configurée pour détecter une ouverture d'une porte d'appareil de cuisson et est configurée pour, en conséquence, interrompre la mesure répétée de la concentration en gaz.
  9. Appareil de cuisson selon la revendication 8, caractérisé en ce que l'unité de régulation est configurée pour, après l'ouverture, détecter une fermeture de la porte d'appareil de cuisson, et est configurée pour ensuite démarrer un nouveau cycle de mesure (Z).
EP12199397.6A 2012-01-17 2012-12-27 Procédé de réglage d'un procédé de cuisson ainsi qu'appareil de cuisson destiné à l'exécution du procédé Active EP2618064B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL12199397T PL2618064T3 (pl) 2012-01-17 2012-12-27 Sposób kontrolowania przebiegu gotowania i urządzenie do gotowania do przeprowadzania sposobu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102012200586A DE102012200586A1 (de) 2012-01-17 2012-01-17 Verfahren zum Erkennen des Ende eines Garprozesses in einem Backofen

Publications (2)

Publication Number Publication Date
EP2618064A1 EP2618064A1 (fr) 2013-07-24
EP2618064B1 true EP2618064B1 (fr) 2018-02-21

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EP12199397.6A Active EP2618064B1 (fr) 2012-01-17 2012-12-27 Procédé de réglage d'un procédé de cuisson ainsi qu'appareil de cuisson destiné à l'exécution du procédé

Country Status (4)

Country Link
EP (1) EP2618064B1 (fr)
DE (1) DE102012200586A1 (fr)
ES (1) ES2664780T3 (fr)
PL (1) PL2618064T3 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017128743B3 (de) * 2017-12-04 2019-03-21 Miele & Cie. Kg Verfahren zur Beeinflussung eines Garprozesses
WO2025186186A1 (fr) 2024-03-06 2025-09-12 BSH Hausgeräte GmbH Procédé permettant de faire fonctionner un appareil électroménager et appareil électroménager
WO2025186185A1 (fr) 2024-03-06 2025-09-12 BSH Hausgeräte GmbH Procédé permettant de faire fonctionner un appareil électroménager, et appareil électroménager

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DE102014217637A1 (de) * 2014-09-03 2016-03-17 BSH Hausgeräte GmbH Heizen eines Garraums eines Haushalts-Gargeräts
CN111195082B (zh) * 2018-11-19 2022-02-18 宁波方太厨具有限公司 一种食物焦糊状态智能识别方法
DE102022206214A1 (de) 2022-06-22 2023-12-28 BSH Hausgeräte GmbH Betreiben eines Haushalts-Gargeräts mit einem Feuchtesensor

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017128743B3 (de) * 2017-12-04 2019-03-21 Miele & Cie. Kg Verfahren zur Beeinflussung eines Garprozesses
WO2025186186A1 (fr) 2024-03-06 2025-09-12 BSH Hausgeräte GmbH Procédé permettant de faire fonctionner un appareil électroménager et appareil électroménager
WO2025186185A1 (fr) 2024-03-06 2025-09-12 BSH Hausgeräte GmbH Procédé permettant de faire fonctionner un appareil électroménager, et appareil électroménager

Also Published As

Publication number Publication date
PL2618064T3 (pl) 2018-07-31
DE102012200586A1 (de) 2013-07-18
ES2664780T3 (es) 2018-04-23
EP2618064A1 (fr) 2013-07-24

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