DE102014005891A1 - Method for operating a cooking appliance - Google Patents

Abstract

The invention relates to a method for operating a gas appliance having a cooking chamber having a plurality of treatment zones, a cooking chamber climate setting device for setting at least one parameter characteristic of a climate in the cooking chamber, an input device, an output device and a control or regulating device in operative connection with the cooking chamber climate adjustment device , the input device and the output device, comprising the following steps: a) storing a plurality of cooking programs, wherein each cooking program is stored with a plurality of values for at least one climatic parameter and at least one characteristic of the cooking time, b) selecting at least two different ones Cooking programs for at least temporarily simultaneous expiration in the cooking chamber, c) selecting a time at which the second cooking program should start in addition to the first cooking program, and d) determining a We to be set each climatic parameter for the cooking chamber from the values of the climate parameters of the first and second cooking program taking into account said time.

Description

The present invention relates to a method for operating a cooking appliance.

Numerous cooking appliances are known in the art which have a high degree of flexibility and automation for processing a variety of cooking needs. So is out of the EP 2 260 747 A1 a cooking appliance known, which proposes by itself, and optionally which cooking food can be cooked in addition to a cooking process already in a cooking chamber of the cooking appliance, which can lead to energy savings and time savings.

From the DE 10 2007 059 225 A1 For example, it is known that then several items to be cooked can be cooked in a cooking chamber at the same time, if there is an overlap of the cooking space climate areas required for the different items to be cooked.

The DE 10 2011 051 060 teaches that an optimum climate for a large number of food items should not be determined exclusively as a function of set values for climate parameters of the individual food items or exclusively as a function of tolerance bands for said climate parameters, but an optimal climate calculation is possible only if said set values and tolerance bands are taken into account.

The consideration of actual values of climate parameters in addition to desired values of the same in a climate determination for cooking several different food items is in the non-prepublished DE 10 2011 052 380 described.

The DE 10 2011 056 837 A1 discloses a method for operating a cooking appliance, in which the correlation of different climate parameters and optionally a cooking time is taken into account in a climatic determination to increase the number simultaneously in a cooking chamber garbares with a different cooking food, without loss of cooking quality. In this case, a control device of the cooking appliance z. B. for cooking a first food a first optimum value of the temperature in the oven together with a first temperature tolerance band and a first optimum cooking time including a first cooking time tolerance band and for cooking a second food a second optimum value of the temperature in the oven together with a second temperature Get tolerance band and a second optimum value of the cooking time including a second cooking time tolerance band from a memory device and in the case in which the first temperature tolerance band has no overlap with the second temperature tolerance band, a first combined value for the common cooking temperature of the first and second Garguts in the cooking chamber and in dependence on this temperature combination value determine a combination value for the cooking time, so that both food items are garbar together with the same temperature and the same cooking time. Each combination value can in turn be obtained by averaging; however, weighted averaging is preferred. When weighting z. B. takes into account the sensitivity of the food. The disadvantage here is firstly the restriction to tolerance bands for which there is no clear definition. On the other hand, it is disadvantageous that the cooking times must be the same.

It is the object of the present invention to provide a method for operating a cooking appliance, which allows optimum utilization of the cooking appliance with high cooking quality.

• a) Speichern einer Vielzahl von Garprogrammen, wobei jedes Garprogramm mit einer Vielzahl von Werten für zumindest einen Klimaparameter und zumindest einer für die Garzeit charakteristischen Größe gespeichert wird,
• b) Auswählen von zumindest zwei unterschiedlichen Garprogrammen zum zumindest zeitweise gleichzeitigen Ablauf im Garraum,
• c) Auswählen eines Zeitpunktes, zu dem das zweite Garprogramm zusätzlich zu dem ersten Garprogramm starten soll, und
• d) Bestimmen eines einzustellenden Wertes jedes Klimaparameters für den Garraum aus den Werten der Klimaparameter des ersten und zweiten Garprogramms unter Berücksichtigung des Zeitpunkts und der für die Garzeiten des ersten und zweiten Garprogramms charakteristischen Größen.

This object is achieved by a method for operating a cooking appliance with a cooking zone having a plurality of treatment zones, a Garraumklimaeinstelleinrichtung for setting at least one for a climate in the cooking chamber characteristic parameters, an input device, an output device and a control or regulating device in operative connection with the cooking chamber air conditioning device, the input device and the output device, comprising the following steps:

• a) storing a plurality of cooking programs, wherein each cooking program is stored with a plurality of values for at least one climatic parameter and at least one characteristic of the cooking time size,
• b) selecting at least two different cooking programs for at least temporarily simultaneous operation in the cooking chamber,
• c) selecting a time at which the second cooking program should start in addition to the first cooking program, and
• d) determining a value to be set of each climate parameter for the cooking chamber from the values of the climate parameters of the first and second cooking program, taking into account the time and the characteristic of the cooking times of the first and second cooking programs variables.

It can be provided that the at least one climate parameter of each cooking program is selected from a group comprising temperature, humidity, pressure, flow rate, in particular determined by the number of revolutions of a fan per minute, and / or energy to electromagnetic radiation in the cooking chamber.

The invention also proposes that the plurality of values for each climate parameter is an extremum, preferably minima, for a having an optimal climate characteristic range, in particular in each case to a multiplicity of time values within the respective cooking time and / or in each cooking phase of the cooking programs which have several cooking phases.

According to the invention, an empirically determined continuously differentiable function, preferably a polynomial, is stored for each climate parameter, in particular in each case at a multiplicity of time values within the respective cooking time and / or in each cooking phase of the cooking programs which have several cooking phases.

Furthermore, it can be provided according to the invention that each climate parameter is assigned a dimension in a multi-dimensional space, in particular in a multidimensional rectangular coordinate system, preferably in each case at a multiplicity of time values within the respective cooking time.

Embodiments of the method according to the invention may be characterized in that values of the climatic parameters, in particular the extremes in the respective optimal climate range of the climate parameters of the first and second cooking program for determining the set value of each climate parameter are averaged, preferably for the first cooking program at least one value of at least a climate parameter at the time of the first cooking program and for the second cooking program, at least one value of the at least one climatic parameter is averaged at the beginning of the second cooking program.

It can be provided that the averaging is weighted to take account of an input via the input device, a detection of at least one Gargutgröße, such as a weight, a caliber and / or an initial state, a resource optimization, in particular determined by a time and / or Energy consumption, a cooking quality, in particular determined by an internal and / or external Gargrad at the end of the corresponding cooking process, a price of Gargut, a Gargutverfallszeit, a cooking time of Gargutempfindlichkeit and / or a Garprogrammsempfindlichkeit.

Preferred methods according to the invention are characterized in that penalty points are assigned to the plurality of values for each climate parameter, wherein preferably the extremum is assigned the value zero in the region characteristic of an optimal climate, and in the determination in step d) of the values to be set for each climate parameter minimum sum of penalty points is selected for the first and second cooking program.

It can be provided that a resource consumption, a cooking quality, in particular determined by an internal and / or external degree at the end of the corresponding cooking process, a cooking time, a Gargutgewicht, a Gargutkaliber, a food price, a Gargutverfallszeit, a Gargutempfindlichkeit and / or a Garprogrammempfindlichkeit Penalty points or serve to weight the penalty points.

Preferably, inventive method are characterized in that the function of a cooking program with which a food can be cooked, depending on a Gargutempfindlichkeit α of the food and detected functional relationships f _i (x _i ) per climate parameter x _{i is} stored, and penalties a weighted summation of the individual functional relationships as follows with λ _i = weighting of the individual climatic parameters yields: value _{penalty points} = Σ _i λ _i f _i (α, x _i ).

Alternatively, it can also be provided that the function of fine cooking program, with which a food can be cooked, depending on a Gargutempfindlichkeit α of Garguts and detected functional relationships f _{i, j} (x _i , x _j ) for climate parameters x _i , x _j is stored, and penalty points result by a weighted summation of the individual functional relationships as follows with λ _{i, j} = weighting of the climate parameters: Value _{penalty points} = Σ _{i, ji ≠ j} λ _{i, j} f _{i, j} (α, x _i , x _j )

Furthermore, it is preferred according to the invention that the value to be set of each climate parameter solves the following equation during simultaneous cooking of a first cooking product with the first cooking program and of a second cooking product with the second cooking program: MIN (ν · value of _{penalty points, first food to be cooked} + ξ · value of _{penalty points, second food to be cooked} ), where ν, ξ are characteristic of the Gargutempfindlichkeit the first food or second cooking or for the cooking program sensitivity of the first cooking program or second cooking program.

Finally, according to the invention, we also propose that the penalty points be displayed, preferably for the first and second cooking program, and / or from the penalty points a quality, preferably for the first and second cooking program, is determined and / or displayed.

Further features and advantages of the invention will become apparent from the following description, in which an embodiment of the invention is described. In this case, the existing from a single figure drawing shows the course of certain in a method according to the invention over a Temperaturberiech from 0 to 300 ° C for a Garziehen of pork, steaming broccoli and a simultaneous Garziehen roast pork and steaming broccoli.

By using an inventive method, an operator in the form of SCC ^® by the applicant can in a cooking appliance, for example. Cook roast pork with crackling and broccoli simultaneously, depending on the time during the cooking program of the pig roast.

The cooking time of pork roast with crust is about 2 hours, on three phases in the form of a steaming at 100 ° C, a Garziehens at 160 ° C and an overcrowding at 250 ° C distributed. The third phase of the roast pork cooking program (first cooking program) is to be considered critical, as the last approximately 20 minutes should run off in high, dry heat to impose the crust. The broccoli should be steamed for about 10 minutes at 100 ° C according to a second cooking program; and because of its short cooking time and high sensitivity, it has to be cooked very close to its optimal climate in order to achieve the best possible quality.

If the operator first loads the pork roast into the cooking chamber of the cooking appliance and starts the first cooking program, then there are the following possibilities for additionally loading the cooking space with broccoli and thus selecting a time at which the second cooking program should start in addition to the first cooking program:

a) Loading with broccoli at the beginning of the first cooking program:

If the time of loading the broccoli and thus the start of the second cooking program in the first phase of the first cooking program, so no climate change must be made, because both cooking programs then require a temperature of 100 ° C in the oven. So there is an optimal temperature for both food items.

If the 10 minutes of the second cooking program run briefly into the second phase of the first cooking program, the first cooking program during the duration of the second cooking program can essentially adopt the values of the climate parameters of the second cooking program. The beginning of the Garziehens is not critical for the roast pork, because deviations of the climate in the cooking space lead to deviations of the inner and / or outer Gare the pork roast, which can be compensated in the further course of the first cooking program. The relatively short duration of the second cooking program and thus a mixed climate for co-cooking of roast pork in the second phase and of broccoli therefore has little influence on the quality of pork roast.

b) Loading with broccoli in the middle of the first cooking program:

For the middle part of the first cooking program, ie in the second phase of the first cooking program, essentially the same applies as for the beginning of the same. However, the later the mixed climate is, the more difficult it becomes to compensate for a deviation from the desired result of roast pork.

For the exact determination of an optimum value of the temperature, especially at the end of cooking, for the roast pork may be of the following functional relationship between the temperature x _Temp in the cooking chamber and penalty f (x _Temp ) for a deviation from the target value of 160 ° C during the diet to be assumed: f (x _Temp ) = 1 / 62.5 (| x _Temp - 160 |) ² (1.)

The function shows a minimum at the setpoint of 160 ° C. The factor 1 / 62.5 characterizes the sensitivity of roast pork, which was obtained empirically.

For broccoli the following functional relationship with a boiling point (ST) of 100 ° C can be taken as a basis:

Accordingly, there is a minimization at the set point of 100 ° C, and the broccoli has a sensitivity of 1/2401, which is much lower than that of roast pork.

The optimum value of the temperature, ie the value of the temperature in the cooking chamber to be set for the mixed climate, then results at 104 ° C. via the following minimum value determination of the superimposition of the two functional relationships: MIN (10min / 120min * 1 / 62.5 * (x-160) ² + 10min / 10min * (x-100/7) ⁴ ) = 4.28 (3.)

When superimposed, a weighting over the respective cooking times, namely 10 minutes for broccoli and 2 hours = 120 minutes for roast pork, has been taken into account.

The mixed climate with the temperature of 104 ° C in the cooking chamber are assigned according to the formula (3.) 4.28 penalty points, which is an indication that there are no unpleasant perceived quality losses.

The functional relationship for cooking in the first cooking program (roast pork), steaming in the second cooking program (broccoli) and simultaneous cooking of roast pork and broccoli in the Garziehphase of pork roast is shown in the figure. According to the invention, this representation can be displayed to the operator so that it is explained in detail about the consequences of the simultaneous feeding of broccoli in addition to roast pork in the Garzieh phase.

und für den Schweinebraten für die Dauer von 10 Minuten in der Garziehphase bei einer Gardauer von 2 Stunden, also für 8,33% der Gardauer des Schweinebratens, bei dem Mischklima von x_Temp = 104°C zu 8,33/100·( 1 / 62,5(|x_Temp – 160|)²) = 8.33/100·18,50 = 4,18 (5.) berechnet werden. Die Strafpunkte vom Brokkoli liegen mit 0,11 also deutlich unterhalt der 4,18 Strafpunkte vom Schweinebraten. Diese 4,18 sind aber noch als unkritisch zu werten. Eine pauschale Aussage, ab welchem Strafpunkt eine nicht akzeptable Garqualität vorliegt, kann nicht grundsätzlich gegeben werden. Dies hängt natürlich von den Qualitätsansprüchen des Betrachters ab. Aber eine Abweichung bis zu einem Wert von z. B. 10 ist akzeptabel. 10 Strafpunkte würden beim Brokkoli eine Abweichung von rund 12°C von der eigentlich erwünschten Siedetemperatur bedeuten. Beim Schweinebraten würden 10 Strafpunkte über 10 Minuten in der Garziehphase eine Abweichung von bis zu 100°C erlauben, nämlich relativ zu den eigentlich erwünschten 160°C.In addition, there are still penalty points for cooking broccoli in a mixed climate at x _Temp = 104 ° C

and for the roast pork for 10 minutes in the Garzieh phase with a cooking time of 2 hours, ie for 8.33% of the duration of the roast pork, in the mixed climate of x _Temp = 104 ° C 8.33 / 100 · (1 / 62.5 (| x _Temp - 160 |) ² ) = 8.33 / 100 · 18.50 = 4.18 (5.) be calculated. The penalty points of broccoli are with 0.11 so clearly keeping the 4.18 penalty from roast pork. These 4,18 are still to be regarded as uncritical. A blanket statement, from which penalty point an unacceptable quality of cooking, can not be given in principle. Of course, this depends on the quality requirements of the viewer. But a deviation up to a value of z. B. 10 is acceptable. 10 penalty points would mean a deviation of about 12 ° C from the actual desired boiling point in broccoli. For roast pork, 10 penalty points over 10 minutes in the Garzieh phase would allow a deviation of up to 100 ° C, namely relative to the actually desired 160 ° C.

The cooking duration of the two cooking programs has been taken into account when determining the penalty points via a factor, ie as weighting. Since the broccoli is to be cooked together with the roast pork throughout its cooking time, the factor in broccoli is 1, while in roast pork the factor is 0.0833, as broccoli is also cooked during 8.33% of the roast time of pork.

c) Loading with broccoli at the end of the first cooking program:

At the end of the first cooking program, roast pork also needs a special climate. Since the values of the climatic parameters of the first and second cooking program are then very different, namely 250 ° C for roast pork and 100 ° C for broccoli, and deviations can no longer be compensated, a mixed climate on at least one of the two products has a serious effect , so that is to be foreseen from a simultaneous cooking.

A calculation analogous to that under point b) results in a value of 28.27 penalty points for an optimum value of the mixed climate of 107 ° C, which is not sustainable in the last minutes of the first cooking program, since there are serious quality losses in the crust of roast pork.

The sensitivity of the two food items or cooking programs at the time of simultaneous running in a cooking chamber is therefore crucial in determining a mixed climate and thus a cooking quality. In addition, the possible compensation of deviations enabling cooking time of both cooking programs is still to be considered. The earlier in long cooking programs deviated from a target climate, the higher the chance during the remaining cooking time to compensate for this deviation again.

In order to determine an optimal mixed climate, the values of the climatic parameters for which as few quality deviations of the end products as possible are to be quantified, for example by determination of penalty points.

However, it is also conceivable that a weighting of an averaging of the values of the climate parameters is carried out for an optimal mixed climate of different products, which does not accept deviations from their desired climate for individual products and other products then group around these products in such a way that acceptable cooking results be achieved.

The features of the invention disclosed in the foregoing description and the claims may be essential both individually and in any combination for the realization of the invention in its various embodiments.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• EP 2260747 A1 [0002]
• DE 102007059225 A1 [0003]
• DE 102011051060 [0004]
• DE 102011052380 [0005]
• DE 102011056837 A1 [0006]

Claims (13)

Method for operating a cooking appliance with a cooking zone having a plurality of treatment zones, a cooking chamber climate setting device for setting at least one characteristic of a climate in the cooking chamber parameters, an input device, an output device and a control or regulating device in operative connection with the cooking chamber air conditioning device, the input device and the output device, comprising the following steps: a) storing a plurality of cooking programs, wherein each cooking program is stored with a plurality of values for at least one climatic parameter and at least one characteristic of the cooking time size, b) selecting at least two different cooking programs for at least temporarily simultaneous operation in the cooking chamber, c) selecting a time at which the second cooking program should start in addition to the first cooking program, and d) determining a value to be set of each climate parameter for the cooking chamber from the values of the climate parameters of the first and second cooking program taking into account said time. A method according to claim 1, characterized in that the at least one climatic parameter of each cooking program is selected from a group comprising temperature, humidity, pressure, flow rate, in particular determined by number of revolutions of a fan per minute, and / or energy to electromagnetic radiation in the oven , A method according to claim 1 or 2, characterized in that the plurality of values for each climate parameter extremum, preferably Miminum, in the characteristic of an optimal climate area, in particular each of a plurality of time values within the respective cooking time and / or in each cooking phase the cooking programs that have several cooking phases. Method according to one of the preceding claims, characterized in that an empirically determined continuously differentiable function, preferably a polynomial, is stored for each climate parameter, in particular at a plurality of time values within the respective cooking time and / or in each cooking phase of the cooking programs, the plurality Garphasen have. Method according to one of the preceding claims, characterized in that each climate parameter is assigned a dimension in a multi-dimensional space, in particular in a multi-dimensional rectangular coordinate system, preferably in each case at a multiplicity of time values within the respective cooking time. Method according to one of the preceding claims, characterized in that values of the climate parameters, in particular the extremes in the respective optimal climate range of the climate parameters of the first and second cooking program for determining the set value of each climate parameter are averaged, preferably for the first cooking program at least one value of at least one climate parameter at the time of the first cooking program and for the second cooking program, at least one value of the at least one climate parameter is averaged at the beginning of the second cooking program. A method according to claim 6, characterized in that the averaging is weighted for consideration of an input via the input device, a detection of at least one Gargutgröße, such as a weight, a caliber and / or an initial state, a resource optimization, in particular determined by a time and / or energy consumption, a cooking quality, in particular determined by an internal and / or external degree of cooking at the end of the corresponding cooking process, a food price, a Gargutverfallszeit, a cooking time, a Gargutempfindlichkeit and / or a cooking program sensitivity. Method according to one of Claims 1 to 5, characterized in that penalty points are assigned to the plurality of values for each climate parameter, wherein preferably the extremum is assigned the value zero in the region characteristic of an optimal climate, and in the determination in step d) values of each climate parameter to be set with a minimum sum of penalty points for the first and second cooking programs. A method according to claim 8, characterized in that a resource consumption, a cooking quality, in particular determined by an internal and / or external degree of cooking at the end of the corresponding cooking process, a Gargutgewicht, a Gargutkaliber, a food price, a Gargutverfallszeit, a Gardauer, a Gargutempfindlichkeit and / or a cooking program sensitivity penalty points are assigned or serve a weighting of the penalty points. A method according to claim 4,5, 8 or 9, characterized in that the function of a cooking program, with which a food can be cooked, depending on a Gargutempfindlichkeit α of the food and detected functional relationships f _i (x _i ) per climate parameter x _i is stored, and penalty points result by a weighted summation of the individual functional relationships as follows with λ _i = weighting of the individual climate parameters: Value _{penalty points} = Σ _i λ _i f _i (α, x _i ). A method according to claim 4, 5, 8 or 9, characterized in that the function f of a cooking program with which a food can be cooked, depending on a Gargutempfindlichkeit α of the food and detected functional relationships f _{i, j} (x _i , x _j ) for climate parameters x _i , x _{j is} stored, and penalty points by a weighted summation of the individual functional relationships as follows λ _{i, j} = weighting of the climate parameters results: Value _{penalty points} = Σ _{i, ji ≠ j} λ _{i, j} f _{i, j} (α, x _i , x _j ). A method according to claim 10 or 11, characterized in that the value to be set of each climate parameter solves the following equation at the same time cooking a first food with the first cooking program and a second cooking with the second cooking program: MIN (ν · value of _{penalty points, first food to be cooked} + ξ · value _{penalty points , second food to be cooked} ), where ν, ξ are characteristic of the Gargutempfindlichkeit the first food or second cooking or for the cooking program sensitivity of the first cooking program or second cooking program. Method according to one of claims 8 to 12, characterized in that the penalty points are displayed, preferably each for the first and second cooking program, and / or from the penalty points a quality, preferably each for the first and second cooking program, determined and / or displayed becomes.

Images