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EP1384951B1 - Control system for oven - Google Patents

Control system for oven Download PDF

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Publication number
EP1384951B1
EP1384951B1 EP20030291680 EP03291680A EP1384951B1 EP 1384951 B1 EP1384951 B1 EP 1384951B1 EP 20030291680 EP20030291680 EP 20030291680 EP 03291680 A EP03291680 A EP 03291680A EP 1384951 B1 EP1384951 B1 EP 1384951B1
Authority
EP
European Patent Office
Prior art keywords
cooking
display
criteria
criterion
product
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.)
Expired - Lifetime
Application number
EP20030291680
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German (de)
French (fr)
Other versions
EP1384951A1 (en
Inventor
Yves Lubrina
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.)
Thirode Grandes Cuisines Poligny SAS
Original Assignee
Thirode Grandes Cuisines Poligny SAS
Priority date (The priority date 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 date listed.)
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Publication of EP1384951A1 publication Critical patent/EP1384951A1/en
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Publication of EP1384951B1 publication Critical patent/EP1384951B1/en
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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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S99/00—Foods and beverages: apparatus
    • Y10S99/14—Induction heating

Definitions

  • the present invention relates to the field of ovens, particularly culinary, of individual type, for example for the equipment of the house, of the collective type, for example for a school canteen or business, or industrial, for the preparation of dishes cooked in the agro-food field.
  • Cooking food requires extensive and varied cooking knowledge, and raises problems of temperature control and cooking behavior, due to changes in appearance and taste that they are likely to suffer.
  • red meat such as roast beef
  • roast beef is one of the most delicate.
  • the user or consumer may wish to cook "blue”, “rare” or “cooked”, also known as “well cooked”.
  • the temperature difference at the heart of the roast between these three types of cooking is of the order of 1 or 2 ° C.
  • an oven is equipped with a temperature control knob with thermostatic or electronic type control.
  • Some ovens are equipped with a mechanical selector cooking mode selector or electronic selector to choose a humidity level inside the oven.
  • a mechanical or electronic timer can control the end of cooking.
  • a high quality cooking often requires different cooking phases, which ensure the coloring of the product, its cooking at heart, its temperature maintenance, which are difficult to achieve by a simple command because of the knowledge that the user must have and multiple interventions on the oven control knobs during cooking.
  • Some ovens more evolved, allow a memorization of cooking programs with an automatic sequence of different phases, with for each phase a set temperature, a duration and a cooking mode determined. Each program then corresponds to a type of product.
  • each program incorporates settings made by the manufacturer who, even if the manufacturer considers them as ideal, do not necessarily generate cooking to the taste of the user. For example, a roast beef may be too colorful, too dry, not bleeding, etc. The user is then led to create a new program to improve the criticized feature.
  • the user must know the product perfectly and how to cook it, to know which cooking phase to modify as well as what control, temperature, duration, cooking mode, etc.
  • the document EP 1338849 discloses a control panel for a steam oven comprising a catalog of stored recipes, alphanumeric displays showing the choices made successively by the user. The temperature and the remaining cooking time are also displayed, as well as several means for controlling the interface. The user has two distinct modes of use.
  • a first cooking mode is automatic and estimates the cooking parameters according to the information received from the sensors and the technical choices made by the user.
  • the recipe catalog only includes temperature, humidity and cooking time values. The result of a recipe is thus frozen and not changeable, without culinary knowledge, according to the tastes of the user. The user is not informed of the cooking time or its evolution during cooking.
  • the second mode of cooking is comparable to a conventional cooking mode without assistance. It requires the user to choose the type of dish to be made, and to choose the temperature and the cooking time.
  • the invention proposes to overcome these disadvantages through a control system suitable for users, even beginners, without the need to refer to a user manual, with a command by means of results criteria.
  • Another object of the invention is a control system maintaining a dynamic information of the cooking conditions and the remaining cooking time.
  • the furnace control system comprises a display screen, a data input means and a calculation unit able to send the instructions to the display screen and to receive data. instructions from the data input means, said computing unit comprising means for classifying the cooking programs at least according to a first criterion of families of products to be cooked, of products to be cooked within a family , or recipes or cooking methods, and a means for adjusting the cooking program according to at least a second internal final criterion and a third external final criterion, the display screen being able to simultaneously display the selected values of said criteria or the values of said criteria being selected by a user, with a display area of the values of the second and third criteria provided for also displaying unselected values of Said criteria, so that the selected values are readable graphically, said display area being able to display a window adapted to each type of product, the control system further comprises a means of estimating the cooking time based data provided by the computing unit, able to recalculate at regular intervals the cooking time
  • the second and third criteria are called “final”, that is to say relating to a characteristic of the product after cooking.
  • a “technical” criterion is a characteristic of cooking, such as the duration of a phase, the temperature, the cooking method, etc.
  • the display screen comprises a display area of the names of the first criterion and a display area of the selected value of said criterion or values being selected.
  • the display area of the name of the first criterion may be permanent.
  • the display area of the values of the second and third criteria comprises at least one bar graph per criterion.
  • the display screen includes a display area of the names of the second and third criteria. Said display area of the names of the second and third criteria can be arranged on one side and the other of the display area of the values of the second and third criteria.
  • the system comprises a means for selecting the second and third criteria from a list of criteria.
  • the computing unit comprises a storage table associating with each type of product an instruction for displaying a suitable window.
  • the computing unit comprises means for classifying the cooking programs at least according to a fourth criterion and a fifth criterion.
  • the invention also provides an oven comprising a frame, a door, heating means, for example an electrical resistor, and a furnace control system.
  • the control system allows to offer the user a bank of pre-programmed recipes with the possibility of adapting the result to his tastes by modifying a set of cooking result, without recreating new cooking programs, without having to know or by memorizing or consulting a recipe manual, the cycles to be modified and associated parameters, and this in a clear language, directly accessible to a cook, adapted and variable according to each product.
  • the final criteria that the user can modify include an external criterion, for example appearance, including coloration in the case of cooking meat, and an internal end criterion, of the blue / fine type, firm / tender, dry / fluffy, ...
  • the display screen can be of the LCD type, allowing the display of information in several configurable languages, the control of changes being effected by one or two coders giving access to the menus and choices offered on the screen.
  • the final criteria are defined according to the family, the product and the type of cooking, and are displayed by means of a bar graph associated with a designation of the criterion.
  • the display screen includes a zone designating the cooking support to be used, for example a grid, a plate, a perforated tank, of such or such depth, the estimated cooking time and the automatic preheating linked to the product. selected.
  • a zone designating the cooking support to be used for example a grid, a plate, a perforated tank, of such or such depth, the estimated cooking time and the automatic preheating linked to the product. selected.
  • the oven 1 comprises an enclosure 2 defining an interior space 3.
  • the enclosure 2 is provided with a door, not shown, and is of insulated type, comprising, as is known, an outer wall, an inner wall and a insulation material disposed between the outer wall and the inner wall.
  • the outer and inner walls can be made of stainless steel sheet.
  • the interior space 3 can be arranged grids, not shown, for arranging dishes or products to be cooked.
  • Roasters 4 are represented here, of different sizes from each other.
  • the oven 1 comprises a sensor 5 of the temperature T e of the interior space 3, a sensor 6 of the temperature T p at the heart of the products to be cooked 4, which is in the form of a probe that can be stitched in the product 4, and a sensor 7 for measuring the temperature T 1 of the liquid which condenses in the interior space 3.
  • the sensors 5, 6 and 7 are connected, for example by son, to a computing unit 8 able to interpret the received data.
  • the computing unit 8 comprises a microprocessor, one or more memories, a communication bus between the microprocessor and the memory and one or more software stored in the memory and able to be executed by the microprocessor.
  • the central unit 8 is associated with a control panel 9 allowing the display of information, for example the temperature T e of the interior space 3 measured by the sensor 5, and control buttons which will be explained in more detail. detail with reference to the figure 5 .
  • the oven 1 further comprises a plurality of heating resistors 10, here three, of generally circular shape, and controlled, one by an interface 11, for example an electromechanical relay, and the other two by an interface 12 which can be of the same kind.
  • the interfaces 11 and 12 are connected to the calculation unit 8.
  • a centrifugal fan 13 is arranged in the circular space between the resistors 10 and is driven by a motor 14 also connected and controlled by the calculation unit 8.
  • a nozzle 15 connected to a pipe 16 on which is disposed a solenoid valve 17 connected and controlled by the central unit 8.
  • the opening of the solenoid valve 17 allows to project water by the nozzle 15 on the fan blades 13. The water is thus projected during the rotation of the fan 13 on the resistors 10 and turns into steam, which increases the humidity level in the interior space 3.
  • the temperature variations inside the oven 1 may cause condensation phenomena, for example during the gradual cooling of the oven starting from a state close to the saturation of steam. Condensates are then formed on the walls of the oven, which flow downwards through a pipe 18 on which the sensor 7 for measuring the temperature of the condensates is mounted.
  • the oven 1 further comprises a discharge chimney 19 mounted in an upper part of the enclosure 2 and equipped with a movable valve 20 under the action of an actuator 21, for example an electric motor, connected to the central unit 8.
  • the valve 20 can be closed, which prevents the circulation of air between the interior space 3 and the ambient atmosphere, or open.
  • the oven 1 comprises a fan 22, for example centrifugal type, driven by an electric motor, not shown, and whose outlet opens into the interior space 3 and can be closed by a valve 23 controlled by an actuator 24, for example an electric motor, via a rod 25.
  • the actuator 24 is connected to the central unit 8.
  • the resistors 10 allow the temperature of the internal space 3 to be raised.
  • the heating power can be adjusted to 1/3 of the maximum power by supplying only one of the resistors 10 via the interface 11 to the 2/3 of the maximum power through the interface 12, and the maximum power through the two interfaces 11 and 12.
  • the fan 13 allows air circulation in the interior space 3 and a distribution of the heat produced by the resistors 10.
  • the fan 13 also allows, in association with the water projection means, to raise the humidity level in the interior space 3 by distributing the water on the resistances 10 , which causes the immediate evaporation of water.
  • the pipe 18 allows the evacuation of the condensates.
  • the means for introducing cold air formed by the fan 22 and the associated elements and the means for discharging hot air formed by the valve 20 and the associated elements allow rapid cooling of the interior space 3 by introducing a large volume of cold air and evacuation of a corresponding amount of hot air, for example at a flow rate of about several tens of m 3 / h.
  • the interior of the oven is at an elevated temperature, for example greater than 100 °, the projection of water through the nozzle 15 can very quickly cool the resistors 10 whose power has been cut, and also of to cool the inner walls of the enclosure 2 which can be at very high temperatures. In this case, part of the water projected by the nozzle 15 will be vaporized and escape through the pipe 19 and the valve 20, while another part will condense and be evacuated through the discharge pipe 18.
  • the oven 1 is only described by way of example.
  • the invention applies to many types of ovens, simpler or more sophisticated than this one.
  • the control panel 9 is connected to the calculation unit 8.
  • the display screen 9 comprises an upper zone 26 for displaying the cooking program.
  • the display zone 26 indicates the "auto-cooking" mode, which means that an automatic cooking program is selected and displays in the right-hand part the window number displayed on the screen, here "01".
  • Beneath the display area 26 are a display area 27 and a display area 28 juxtaposed.
  • the display area 27 is dedicated to displaying the designation or the name of a first ranking criterion, here "FAM" for the product family.
  • the display area 27 may be permanent.
  • the display zone 28 is dedicated to displaying the selected value of the first criterion, therefore of the product family.
  • the "poultry" product family is selected.
  • the display zone 29 which may be permanent is dedicated to the designation of the product that may be selected from the selected family to the display zones 28.
  • the display area 30 is dedicated to the display of the selected product, here "CA breast” for a duck breast.
  • Below the display areas 29 and 30 are provided display areas 31 and 32 juxtaposed.
  • the display area 31 is dedicated to displaying the designation of the recipe or cooking method generally called “type of cooking”.
  • the display zone 32 is dedicated to displaying the selected value of the type of cooking, here "optimal short", which means a cooking of low duration ensuring a quality result.
  • the user first makes the choice of the product family, then the choice of the product within the family of selected products, then the choice of the type of cooking, that is to say the cooking recipe or cooking method proposed for the selected cooking product.
  • the display areas 26, 28, 30 and 32 are of the touch type, which allows the user to scroll through the proposed choices by touching the corresponding display area.
  • the selection is made by means of a button distinct from the display screen 9, for example the button 33 connected to the calculation unit 8 and allowing by a rotation to the right of said button 33 to scroll through the possible choices in one direction, by a rotation to the left and scroll in the opposite direction and by a push in translation, to validate the value displayed in the display area being selected and which is then displayed in a contrasting way.
  • a button distinct from the display screen 9, for example the button 33 connected to the calculation unit 8 and allowing by a rotation to the right of said button 33 to scroll through the possible choices in one direction, by a rotation to the left and scroll in the opposite direction and by a push in translation, to validate the value displayed in the display area being selected and which is then displayed in a contrasting way.
  • the selection is made by means of two buttons, for example the button 33 allowing by a right rotation of said button 33 to scroll through the possible choices in one direction, by a rotation to left and scroll in the opposite direction and a button 49 connected to the calculation unit 8 and allowing by a push in translation to validate the criterion of which a value must be selected then the value of said criterion, displayed in the zone d the currently selected display which, once selected, is then displayed in a contrasting manner.
  • the display areas 34 and 36 which are dedicated to the display of an external final criterion of cooking, for example color, crust, etc.
  • the external end criterion is color.
  • the display areas 34 and 36 surrounding the display area 35 are dedicated to the display of the direction of the adjustment, the display area 34 displaying the "colored” and the display area 36 indicating " + colorful ".
  • the display area 35 displays a bar graph, that is to say a series of rectangles of constant width and height progressively increasing from left to right. The unselected rectangles are displayed in outline and the selected rectangle, here the central rectangle, is displayed in full.
  • the final external criterion of cooking, as displayed in zones 35 and 36 depends on the previous choices displayed in zones 26, 28, 30 and 32.
  • the indication displayed by the display zones 34 and 36 depends on the choice made in FIG. preliminary of the recipe.
  • the user moving the selection to the left chooses a final state of the less colored product and conversely by moving it to the right, chooses a final state of the product more colorful.
  • the display areas 34 to 36 are provided below the display areas 34 to 36 which are provided three display areas 37 to 39 which are similar to the previous ones and dedicated to an internal end criterion related to the selected product.
  • the display areas 37 and 39 respectively display "blue” and "point", which allows the user to select the final result and not a means allowing more or less risky or hypothetical to arrive at the final result wish.
  • Area 38 is in the form of a bar graph with five rectangles like the display area 35, and allows to select the value of the internal end criterion.
  • the final internal criterion is defined according to the product, that is to say that the indication displayed by the display areas 37 and 39 depends on the prior choice of the product family, the product and possibly the product. type of cooking.
  • the final internal criterion can be a choice between a blue-to-white cooking for red meats, rosé / white for white meats, firm / tender, dry / mellow for pastries, half-cooked / cooked for foie gras, crunchy / well cooked for vegetables, etc.
  • the display areas 35 and 38 can permanently display the five rectangles and temporarily the selected rectangle displayed in full.
  • this graphic display can take other forms, for example a right-angled triangle with a part displayed in full symbolizing the chosen value, or a horizontally extended rectangle represented in outline with a part displayed in full symbolizing the chosen value etc.
  • a median value of the internal criterion and the external criterion is selected.
  • the display area 40 may be permanent and indicates the term "on” to show the user that the adjacent area 41 will tell him on which utensil the product should be placed in the oven.
  • the display zone 41 here displays the term "grid” and can display a term designating a device adapted to the family of products, the product and the type of cooking selected beforehand. For example, cooking can take place on a plate, on a perforated tray, etc. The displayed window depends on the selections made previously.
  • the permanent display area 42 shows a clock face pictogram, thus indicating the duration of the cooking.
  • the display zone 43 displays the estimated cooking time, in this case 2 hours 35 minutes, according to the selections made previously. The time estimate can be recalculated according to the load of the furnace which results in a more or less rapid increase in temperature measured by the sensors 5, 6 and 7.
  • An arrow 44 is present in the display area 26 in the left part and indicates the criterion being selected.
  • the arrow 44 can move and be positioned in the display areas 27, 29, 31, 34 and 37.
  • a button 45 arranged under the display areas 42 and 43, is dedicated to the preheating selection which will naturally be adapted according to the family of products, products and the type of cooking chosen beforehand. By pressing the button 45, the user causes the start of a preheating phase
  • the button 46 disposed under the button 45, allows to control a return to return to a selection already made.
  • the display area 47 disposed beneath the display areas 43 and 44, serves to indicate whether a core probe 6 is used or not.
  • the display area 48 located at the bottom right of the display screen 9, indicates the instantaneous temperature measured by the sensor 5.
  • the interior of the oven is here at a temperature of 25 ° C.
  • the calculation unit 8 which controls the display screen 9, comprises a database 8a, associating the different values of the criteria to be selected by the user.
  • a database 8a associating the different values of the criteria to be selected by the user.
  • the "auto-cooking" value displayed in display zone 26, will be associated a list of families of products to be selected in display zone 28.
  • the list may be the following: poultry, red meat, meat white, fish, vegetables and pastry.
  • the list of products may be: duck breast, roast duck, turkey cutlet, turkey pestle, roast turkey, guinea fowl, roast chicken, rooster with wine.
  • Each product is associated with a list of cooking types proposed for selection to the user.
  • an external final criterion to be selected thanks to the display zones 37 to 39.
  • the type of cooking support to be used which will be displayed in the display area 41, the duration that will be displayed in the display area 43, the duration can be modified by the choice made on the final criteria, internal and external, and the temperature that can also be changed.
  • the database 8a comprises, inter alia, a cooking mode field corresponding to the display zone 26, a product family field, a product field, a cooking type field, an external end criterion field, an internal end criterion field, a firing support field, a firing time field and a temperature field.
  • the invention allows a rapid choice of the product family, the product type of cooking, through a hierarchy between the product family and the product, and the link between the type of cooking and the product.
  • FIG. 3 On the figure 3 , is shown another window displayed by the screen 9, to make a selection in the general menu.
  • the arrow 44 is positioned in the display area 26.
  • the term "GENERAL" is displayed in the display area 26.
  • Below the display area 26 is provided a display area 50 offering four choices, of cooking automatically according to a program selected by the user by means of the window illustrated on the figure 2 with final criteria, manual cooking where the user alone defines the technical parameters of cooking, including temperature, humidity, duration, etc., collective catering, ie warming dishes or plates prepared.
  • collective catering there is provided a plurality of automatic programs according to the principles described for cooking and cleaning providing a means of cleaning the oven in a simple manner. The user can move the arrow 44 down to position it in front of the choice he wants to select.
  • Zones 26, 27 and 28 are similar to those shown on the figure 2 .
  • an area 51 comprising several portions each offering a choice of type of poultry. The user can move an arrow 52 adjacent to the area 51 to position it in front of the choice he wants to select.
  • Zones 26, 27, 28, 29 and 30 are similar to those shown in FIG. figure 2 .
  • Area 30 displays here "CHICKEN SU" which means frozen chicken.
  • a zone 53 comprising several portions each offering a choice of cooking type. The user can move the arrow 52 to position it in front of the choice he wants to select.
  • Zones 27 and 28 display “chicken surge” for frozen chicken.
  • Area 29 displays "with probe” indicating that a temperature probe is being used. The temperature probe is stuck in the room to be cooked here chicken.
  • a central zone 54 indicates to the user to wait before baking the product.
  • FIG 7 is illustrated a window displayed by the screen 9 after that of the figure 6 .
  • the figure 7 differs from figure 6 in that the central zone 54 is replaced by an area 55 displaying a stylized thermometer and the temperature here chosen 230 ° C for cooking, and by a zone 55 displaying a stylized watch dial and the cooking time chosen here 2h35mn.
  • the user can at will modify these settings.
  • Zones 27 and 28 display “roti boeuf”.
  • Zone 29 displays "in crust” indicating the recipe and therefore a particular cooking mode.
  • the central zone 54 indicates to the user that he can now bake the product.
  • Zones 27, 28 and 29 are similar to those in figure 8 .
  • Zone 54 indicates the finished cooking state and the action being maintained in temperature.
  • Area 48, see figure 2 can display the current temperature in the oven or the temperature measured by a probe in the product to be cooked.
  • Zones 27 to 32 are similar to those in figure 2 .
  • a lower zone 57 displaying "copy” proposes the user to copy the program for example on a removable memory medium.
  • a lower zone 58 displaying "modify” proposes to the user to modify the program or part of the program.
  • a lower zone 59 displaying "delete” proposes to the user to delete the program.
  • a central zone of the screen 9 displays a table 60 whose lines correspond to the steps of the cooking and the columns to the instructions during the steps.
  • the first column defines the cooking mode, for example dry or steam.
  • the second column defines the set temperature in the oven.
  • the third column defines the duration of the step.
  • the fourth column defines the temperature measured by the probe at which the current step is stopped to proceed to the next step.
  • the fifth column defines whether a breakdown is implemented or not.
  • the last line defines preheating.
  • the user can thus have a clear and synthetic knowledge of the technical criteria of a cooking that he has chosen by final criteria. The user can modify the technical criteria if he feels able to do so. It can also use the only final criteria that are simpler to grasp.
  • the invention offers the user, warned or poorly informed, to choose the final result of the cooking, as it can be verified to the observation of the cooked product or tasting, and not a technical criterion of cooking which requires much more in-depth knowledge and sometimes relatively long tests.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Control Of Temperature (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Iron Core Of Rotating Electric Machines (AREA)
  • Sorption Type Refrigeration Machines (AREA)
  • Cereal-Derived Products (AREA)
  • Electric Stoves And Ranges (AREA)

Abstract

The control system for an oven comprises a display screen (9) with a data input facility (32) and a processing unit (8) which is able to send instructions to the screen, and receive instructions from the data input facility. The processing unit has a system for classifying the products to be cooked according to a first function, grouping into families of products. Further classification of products may be achieved by e.g. method of cooking, recipe to be used, internal temperature and external appearance. The screen displays these criteria during the course of selection by the user in a series of window panels. Some of the criteria may be graphically displayed. The display also includes the temperature (48) and a time indication (43).

Description

La présente invention concerne le domaine des fours, notamment culinaires, de type individuel, par exemple pour l'équipement de la maison, de type collectif, par exemple pour une cantine scolaire ou d'entreprise, ou encore industriel, pour la préparation de plats cuisinés dans le domaine agro-alimentaire.The present invention relates to the field of ovens, particularly culinary, of individual type, for example for the equipment of the house, of the collective type, for example for a school canteen or business, or industrial, for the preparation of dishes cooked in the agro-food field.

La cuisson des aliments nécessite des connaissances culinaires étendues et variées, et pose des problèmes de réglage de température et de conduite de la cuisson, en raison de modifications d'aspect et de goût importantes qu'ils sont susceptibles de subir.Cooking food requires extensive and varied cooking knowledge, and raises problems of temperature control and cooking behavior, due to changes in appearance and taste that they are likely to suffer.

Par exemple, la cuisson de la viande rouge, telle que le rosbif, est une des plus délicates. L'utilisateur ou le consommateur peut souhaiter une cuisson « bleue », « saignante » ou « à point », également appelée « bien cuit ». L'écart de température à coeur du rosbif entre ces trois types de cuisson, est de l'ordre de 1 ou de 2°C.For example, the cooking of red meat, such as roast beef, is one of the most delicate. The user or consumer may wish to cook "blue", "rare" or "cooked", also known as "well cooked". The temperature difference at the heart of the roast between these three types of cooking, is of the order of 1 or 2 ° C.

De façon classique, un four est équipé d'un bouton de réglage de la température avec régulation de type thermostatique ou électronique. Certains fours sont équipés d'un sélecteur de mode de cuisson par commutateur mécanique ou sélecteur électronique pour choisir un taux d'humidité à l'intérieur du four. Enfin, une minuterie mécanique ou électronique permet de commander la fin de la cuisson.Conventionally, an oven is equipped with a temperature control knob with thermostatic or electronic type control. Some ovens are equipped with a mechanical selector cooking mode selector or electronic selector to choose a humidity level inside the oven. Finally, a mechanical or electronic timer can control the end of cooking.

Toutefois, ces commandes nécessitent une qualification de l'utilisateur qui doit, s'il veut s'assurer des cuissons de qualité, connaître parfaitement les réglages de mode de cuisson, de température, de durée à appliquer en fonction du type de produit, de la qualité du produit, de la charge du four, c'est-à-dire de la quantité de produit disposé dans le four.However, these commands require a qualification of the user who must, if he wants to ensure cooking quality, know perfectly the cooking mode settings, temperature, time to apply depending on the type of product, the quality of the product, the load of the oven, that is to say the amount of product placed in the oven.

En outre, une cuisson de haute qualité nécessite souvent des phases de cuisson différentes, qui assurent la coloration du produit, sa cuisson à coeur, son maintien en température, qui sont difficiles à réaliser par une commande simple en raison des connaissances que l'utilisateur doit posséder et des interventions multiples sur les boutons de commande du four en cours de cuisson.In addition, a high quality cooking often requires different cooking phases, which ensure the coloring of the product, its cooking at heart, its temperature maintenance, which are difficult to achieve by a simple command because of the knowledge that the user must have and multiple interventions on the oven control knobs during cooking.

Certains fours, plus évolués, permettent une mémorisation de programmes de cuisson avec un enchaînement automatique de différentes phases, avec pour chaque phase une température de consigne, une durée et un mode de cuisson déterminés. Chaque programme correspond alors à un type de produit.Some ovens, more evolved, allow a memorization of cooking programs with an automatic sequence of different phases, with for each phase a set temperature, a duration and a cooking mode determined. Each program then corresponds to a type of product.

Toutefois, chaque programme intègre des réglages effectués par le constructeur qui, même si le constructeur les considère comme idéaux, ne génèrent pas forcément une cuisson au goût de l'utilisateur. Par exemple, un rosbif pourra s'avérer trop coloré, trop sec, pas assez saignant, etc. L'utilisateur est alors conduit à créer un nouveau programme sensé améliorer la caractéristique critiquée.However, each program incorporates settings made by the manufacturer who, even if the manufacturer considers them as ideal, do not necessarily generate cooking to the taste of the user. For example, a roast beef may be too colorful, too dry, not bleeding, etc. The user is then led to create a new program to improve the criticized feature.

Comme précédemment, l'utilisateur doit alors connaître parfaitement le produit et la façon de le cuire, pour savoir quelle phase de cuisson modifier ainsi que quelle commande, température, durée, mode de cuisson, etc.As before, the user must know the product perfectly and how to cook it, to know which cooking phase to modify as well as what control, temperature, duration, cooking mode, etc.

Dans la pratique, l'utilisateur doit maîtriser parfaitement la génération d'un nouveau programme et effectuer de multiples essais, ce qui le conduit souvent à y renoncer, ce qui, en outre, est consommateur de temps et risque de rendre immangeables certains produits à cuire.In practice, the user must master perfectly the generation of a new program and carry out multiple tests, which often leads him to give it up, which, in addition, is time consuming and may render certain products inedible. cook.

Le document EP 1338849 divulgue un panneau de commande pour un four à vapeur comprenant un catalogue de recettes mémorisées, des affichages de type alphanumérique reprenant les choix successivement effectués par l'utilisateur. La température et la durée de cuisson restante sont également affichées, ainsi que plusieurs moyens de contrôle de l'interface. L'utilisateur dispose de deux modes d'utilisation distincts.The document EP 1338849 discloses a control panel for a steam oven comprising a catalog of stored recipes, alphanumeric displays showing the choices made successively by the user. The temperature and the remaining cooking time are also displayed, as well as several means for controlling the interface. The user has two distinct modes of use.

Un premier mode de cuisson est automatique et estime les paramètres de la cuisson d'après les informations reçues des capteurs et des choix techniques réalisés par l'utilisateur. Le catalogue de recettes ne comprend que des valeurs de température, d'humidité et de durée de cuisson. Le résultat d'une recette est ainsi figé et non modifiable, sans connaissances culinaires, selon les goûts de l'utilisateur. L'utilisateur n'est pas informé de la durée de cuisson ou de son évolution au cours de la cuisson.A first cooking mode is automatic and estimates the cooking parameters according to the information received from the sensors and the technical choices made by the user. The recipe catalog only includes temperature, humidity and cooking time values. The result of a recipe is thus frozen and not changeable, without culinary knowledge, according to the tastes of the user. The user is not informed of the cooking time or its evolution during cooking.

Le deuxième mode de cuisson est assimilable à un mode de cuisson classique sans assistance. Il requiert de l'utilisateur qu'il choisisse le type de plat à réaliser, et qu'il choisisse la température et la durée de cuisson.The second mode of cooking is comparable to a conventional cooking mode without assistance. It requires the user to choose the type of dish to be made, and to choose the temperature and the cooking time.

L'invention propose de remédier à ces inconvénients grâce à un système de commande adapté aux utilisateurs, même débutants, sans qu'il soit nécessaire de se reporter à un manuel d'utilisation, avec une commande au moyen de critères de résultats.The invention proposes to overcome these disadvantages through a control system suitable for users, even beginners, without the need to refer to a user manual, with a command by means of results criteria.

Un autre objet de l'invention est un système de commande maintenant une information dynamique des conditions de cuisson et du temps de cuisson restant.Another object of the invention is a control system maintaining a dynamic information of the cooking conditions and the remaining cooking time.

Le système de commande de four, selon un aspect de l'invention, comprend un écran d'affichage, un moyen d'entrée de données et une unité de calcul apte à envoyer les instructions à l'écran d'affichage et à recevoir des instructions en provenance du moyen d'entrée de données, ladite unité de calcul comprenant un moyen pour classer les programmes de cuisson au moins en fonction d'un premier critère de familles de produits à cuire, de produits à cuire au sein d'une famille, ou de recettes ou de méthodes de cuisson, et un moyen pour régler le programme de cuisson selon au moins un deuxième critère final interne et un troisième critère final externe, l'écran d'affichage étant apte à afficher simultanément les valeurs sélectionnées desdits critères ou les valeurs desdits critères en cours de sélection par un utilisateur, avec une zone d'affichage des valeurs des deuxième et troisième critères prévue pour afficher également des valeurs non sélectionnées desdits critères, de façon que les valeurs sélectionnées soient lisibles graphiquement, ladite zone d'affichage étant apte à afficher une fenêtre adaptée à chaque type de produit, le système de commande comprend en outre un moyen d'estimation de la durée de cuisson en fonction des données fournies par l'unité de calcul, apte à recalculer à intervalles réguliers la durée de cuisson en fonction des différentes données disponibles, ladite zone d'affichage étant également apte à afficher en permanence la durée de cuisson restante en fonction des données fournies par le moyen d'estimation de la durée de cuisson.The furnace control system, according to one aspect of the invention, comprises a display screen, a data input means and a calculation unit able to send the instructions to the display screen and to receive data. instructions from the data input means, said computing unit comprising means for classifying the cooking programs at least according to a first criterion of families of products to be cooked, of products to be cooked within a family , or recipes or cooking methods, and a means for adjusting the cooking program according to at least a second internal final criterion and a third external final criterion, the display screen being able to simultaneously display the selected values of said criteria or the values of said criteria being selected by a user, with a display area of the values of the second and third criteria provided for also displaying unselected values of Said criteria, so that the selected values are readable graphically, said display area being able to display a window adapted to each type of product, the control system further comprises a means of estimating the cooking time based data provided by the computing unit, able to recalculate at regular intervals the cooking time in depending on the different data available, said display area being also able to permanently display the remaining cooking time according to the data provided by the means for estimating the cooking time.

Les deuxième et troisième critères sont dits « finaux », c'est-à-dire relatifs à une caractéristique du produit à l'issue de la cuisson. Par opposition, un critère « technique » est une caractéristique de la cuisson, comme la durée d'une phase, la température, le mode de cuisson, etc.The second and third criteria are called "final", that is to say relating to a characteristic of the product after cooking. In contrast, a "technical" criterion is a characteristic of cooking, such as the duration of a phase, the temperature, the cooking method, etc.

Avantageusement, l'écran d'affichage comprend une zone d'affichage des noms du premier critère et une zone d'affichage de la valeur sélectionnée dudit critère ou des valeurs en cours de sélection. La zone d'affichage du nom du premier critère peut être permanente.Advantageously, the display screen comprises a display area of the names of the first criterion and a display area of the selected value of said criterion or values being selected. The display area of the name of the first criterion may be permanent.

Dans un mode de réalisation de l'invention, la zone d'affichage des valeurs des deuxième et troisième critères comprend au moins un graphe à barres par critère.In one embodiment of the invention, the display area of the values of the second and third criteria comprises at least one bar graph per criterion.

Dans un mode de réalisation de l'invention, l'écran d'affichage comprend une zone d'affichage des noms des deuxième et troisième critères. Ladite zone d'affichage des noms des deuxième et troisième critères peut être disposée d'un côté et de l'autre de la zone d'affichage des valeurs des deuxième et troisième critères.In one embodiment of the invention, the display screen includes a display area of the names of the second and third criteria. Said display area of the names of the second and third criteria can be arranged on one side and the other of the display area of the values of the second and third criteria.

Avantageusement, le système comprend un moyen pour sélectionner les deuxième et troisième critères parmi une liste de critères.Advantageously, the system comprises a means for selecting the second and third criteria from a list of criteria.

Dans un mode de réalisation de l'invention, l'unité de calcul comprend une table de stockage associant à chaque type de produit une instruction d'affichage d'une fenêtre adaptée.In one embodiment of the invention, the computing unit comprises a storage table associating with each type of product an instruction for displaying a suitable window.

Avantageusement, l'unité de calcul comprend un moyen pour classer les programmes de cuisson au moins en fonction d'un quatrième critère et d'un cinquième critère.Advantageously, the computing unit comprises means for classifying the cooking programs at least according to a fourth criterion and a fifth criterion.

L'invention propose également un four comprenant un bâti, une porte, des moyens de chauffe, par exemple une résistance électrique, et un système de commande de four.The invention also provides an oven comprising a frame, a door, heating means, for example an electrical resistor, and a furnace control system.

Le système de commande permet d'offrir à l'utilisateur toute une banque de recettes préprogrammées avec la possibilité d'adapter le résultat à ses goûts en modifiant une consigne de résultat de cuisson, sans recréer de nouveaux programmes de cuisson, sans avoir à connaître, ni par mémorisation, ni en consultant un manuel de recettes, les cycles à modifier et les paramètres associés, et ce dans un langage clair, directement accessible à un cuisinier, adapté et variable selon chaque produit.The control system allows to offer the user a bank of pre-programmed recipes with the possibility of adapting the result to his tastes by modifying a set of cooking result, without recreating new cooking programs, without having to know or by memorizing or consulting a recipe manual, the cycles to be modified and associated parameters, and this in a clear language, directly accessible to a cook, adapted and variable according to each product.

Les critères finaux que l'utilisateur peut modifier sont notamment un critère externe, par exemple d'aspect, notamment de coloration dans le cas de cuisson de la viande, et un critère final interne, du genre bleu/à point, ferme/tendre, sec/moelleux, ...The final criteria that the user can modify include an external criterion, for example appearance, including coloration in the case of cooking meat, and an internal end criterion, of the blue / fine type, firm / tender, dry / fluffy, ...

L'écran d'affichage peut être du type LCD, permettant l'affichage d'informations en plusieurs langues configurables, la commande des modifications s'éffectuant par un ou deux codeurs donnant accès aux menus et aux choix proposés à l'écran.The display screen can be of the LCD type, allowing the display of information in several configurable languages, the control of changes being effected by one or two coders giving access to the menus and choices offered on the screen.

L'accès au programme s'effectue par un critère de famille, par exemple boeuf, veau, porc, légume, poisson, pâtisserie, ..., par un critère de produit au sein de cette famille, par exemple rôti de boeuf, côte de boeuf, braisé, etc., dans le cas de la viande de boeuf, un critère de recette ou de méthode de cuisson, par exemple rôti standard, rôti en croûte, cuisson standard ou encore cuisson de nuit, c'est-à-dire de longue durée. Un tel accès à la recette au moyen de plusieurs critères hiérarchisés, est particulièrement aisé pour un utilisateur non averti du four équipé du système de commande.Access to the program is made by a family criterion, for example beef, veal, pork, vegetable, fish, pastry, ..., by a product criterion within this family, for example roast beef, rib of beef, braised, etc., in the case of beef, a criterion of recipe or method of cooking, for example roast standard, roasted in crust, standard cooking or night baking, that is to say say long-term. Such access to the recipe by means of several hierarchical criteria, is particularly easy for a user not aware of the furnace equipped with the control system.

Les critères finaux sont définis selon la famille, le produit et le type de cuisson, et sont affichés au moyen d'un graphe à barres associé à une désignation du critère.The final criteria are defined according to the family, the product and the type of cooking, and are displayed by means of a bar graph associated with a designation of the criterion.

En outre, l'écran d'affichage comprend une zone désignant le support de cuisson à utiliser, par exemple une grille, une plaque, un bac perforé, de telle ou telle profondeur, le temps de cuisson estimé et le préchauffage automatique lié au produit choisi.In addition, the display screen includes a zone designating the cooking support to be used, for example a grid, a plate, a perforated tank, of such or such depth, the estimated cooking time and the automatic preheating linked to the product. selected.

La présente invention sera mieux comprise à l'étude de la description détaillée d'un mode de réalisation pris à titre d'exemple nullement limitatif et illustré par les dessins annexés, sur lesquels :

  • la figure 1 est une vue de face en élévation d'un four selon un aspect de l'invention;
  • la figure 2 est une vue schématique d'une première fenêtre de l'écran d'affichage et du système de commande selon un aspect de l'invention
  • la figure 3 est une vue schématique d'une deuxième fenêtre de l'écran d'affichage;
  • la figure 4 est une vue schématique d'une troisième fenêtre de l'écran d'affichage;
  • la figure 5 est une vue schématique d'une quatrième fenêtre de l'écran d'affichage;
  • la figure 6 est une vue schématique d'une cinquième fenêtre de l'écran d'affichage;
  • la figure 7 est une vue schématique d'une sixième fenêtre de l'écran d'affichage;
  • la figure 8 est une vue schématique d'une septième fenêtre de l'écran d'affichage;
  • la figure 9 est une vue schématique d'une huitième fenêtre de l'écran d'affichage;
  • la figure 10 est une vue schématique d'une neuvième fenêtre de l'écran d'affichage; et
  • la figure 11 est une vue schématique d'une dixième fenêtre de l'écran d'affichage.
The present invention will be better understood on studying the detailed description of an embodiment taken by way of nonlimiting example and illustrated by the appended drawings, in which:
  • the figure 1 is a front elevational view of an oven according to one aspect of the invention;
  • the figure 2 is a schematic view of a first window of the display screen and the control system according to one aspect of the invention
  • the figure 3 is a schematic view of a second window of the display screen;
  • the figure 4 is a schematic view of a third window of the display screen;
  • the figure 5 is a schematic view of a fourth window of the display screen;
  • the figure 6 is a schematic view of a fifth window of the display screen;
  • the figure 7 is a schematic view of a sixth window of the display screen;
  • the figure 8 is a schematic view of a seventh window of the display screen;
  • the figure 9 is a schematic view of an eighth window of the display screen;
  • the figure 10 is a schematic view of a ninth window of the display screen; and
  • the figure 11 is a schematic view of a tenth window of the display screen.

Comme on peut le voir sur la figure 1, le four 1 comprend une enceinte 2 définissant un espace intérieur 3. L'enceinte 2 est pourvue d'une porte, non représentée, et est de type calorifugée, comprenant, comme cela est connu, une paroi extérieure, une paroi intérieure et un matériau d'isolation disposé entre la paroi extérieure et la paroi intérieure. Pour des raisons de facilité de nettoyage et d'hygiène, les parois extérieure et intérieure pourront être réalisées en tôle d'acier inoxydable. Dans l'espace intérieur 3, peuvent être disposées des grilles, non représentées, permettant de disposer des plats ou des produits à cuire. On a représenté ici des rosbifs 4, de tailles différentes les unes des autres.As can be seen on the figure 1 , the oven 1 comprises an enclosure 2 defining an interior space 3. The enclosure 2 is provided with a door, not shown, and is of insulated type, comprising, as is known, an outer wall, an inner wall and a insulation material disposed between the outer wall and the inner wall. For reasons of ease of cleaning and hygiene, the outer and inner walls can be made of stainless steel sheet. In the interior space 3, can be arranged grids, not shown, for arranging dishes or products to be cooked. Roasters 4 are represented here, of different sizes from each other.

Le four 1 comprend un capteur 5 de la température Te de l'espace intérieur 3, un capteur 6 de la température Tp au coeur des produits à cuire 4, se présentant sous la forme d'une sonde pouvant être piquée dans le produit 4, et un capteur 7 de mesure de la température T1 du liquide qui se condense dans l'espace intérieur 3.The oven 1 comprises a sensor 5 of the temperature T e of the interior space 3, a sensor 6 of the temperature T p at the heart of the products to be cooked 4, which is in the form of a probe that can be stitched in the product 4, and a sensor 7 for measuring the temperature T 1 of the liquid which condenses in the interior space 3.

Les capteurs 5, 6 et 7 sont reliés, par exemple par des fils, à une unité de calcul 8 apte à interpréter les données reçues. L'unité de calcul 8 comprend un microprocesseur, une ou plusieurs mémoires, un bus de communication entre le microprocesseur et la mémoire et un ou plusieurs logiciels stockés dans la mémoire et aptes à être exécutés par le microprocesseur. L'unité centrale 8 est associée à un tableau de commande 9 permettant l'affichage d'informations, par exemple de la température Te de l'espace intérieur 3 mesurée par le capteur 5, et des boutons de commande qui seront expliqués plus en détail en référence à la figure 5.The sensors 5, 6 and 7 are connected, for example by son, to a computing unit 8 able to interpret the received data. The computing unit 8 comprises a microprocessor, one or more memories, a communication bus between the microprocessor and the memory and one or more software stored in the memory and able to be executed by the microprocessor. The central unit 8 is associated with a control panel 9 allowing the display of information, for example the temperature T e of the interior space 3 measured by the sensor 5, and control buttons which will be explained in more detail. detail with reference to the figure 5 .

Le four 1 comprend, en outre, une pluralité de résistances de chauffage 10, ici trois, de forme générale circulaire, et commandées, l'une par une interface 11, par exemple un relais électromécanique, et les deux autres par une interface 12 qui peut être du même genre. Les interfaces 11 et 12 sont reliées à l'unité de calcul 8. Un ventilateur centrifuge 13 est disposé dans l'espace circulaire entre les résistances 10 et est entraîné par un moteur 14 également relié et commandé par l'unité de calcul 8.The oven 1 further comprises a plurality of heating resistors 10, here three, of generally circular shape, and controlled, one by an interface 11, for example an electromechanical relay, and the other two by an interface 12 which can be of the same kind. The interfaces 11 and 12 are connected to the calculation unit 8. A centrifugal fan 13 is arranged in the circular space between the resistors 10 and is driven by a motor 14 also connected and controlled by the calculation unit 8.

À proximité du ventilateur 13, est disposée une buse 15 reliée à une conduite 16 sur laquelle est disposée une électrovanne 17 reliée et commandée par l'unité centrale 8. L'ouverture de l'électrovanne 17 permet de projeter de l'eau par la buse 15 sur les pales du ventilateur 13. L'eau est ainsi projetée lors de la rotation du ventilateur 13 sur les résistances 10 et se transforme en vapeur, ce qui permet d'augmenter le taux d'humidité dans l'espace intérieur 3.Near the fan 13, is disposed a nozzle 15 connected to a pipe 16 on which is disposed a solenoid valve 17 connected and controlled by the central unit 8. The opening of the solenoid valve 17 allows to project water by the nozzle 15 on the fan blades 13. The water is thus projected during the rotation of the fan 13 on the resistors 10 and turns into steam, which increases the humidity level in the interior space 3.

Les variations de température à l'intérieur du four 1 peuvent provoquer des phénomènes de condensation, par exemple lors du refroidissement progressif du four en partant d'un état proche de la saturation de vapeur. Il se forme alors des condensats sur les parois du four qui s'écoulent vers le bas par une conduite 18 sur laquelle est monté le capteur 7 de mesure de la température des condensats.The temperature variations inside the oven 1 may cause condensation phenomena, for example during the gradual cooling of the oven starting from a state close to the saturation of steam. Condensates are then formed on the walls of the oven, which flow downwards through a pipe 18 on which the sensor 7 for measuring the temperature of the condensates is mounted.

Le four 1 comprend en outre une cheminée d'évacuation 19 montée dans une partie supérieure de l'enceinte 2 et équipée d'un clapet 20 mobile sous l'action d'un actionneur 21, par exemple un moteur électrique, relié à l'unité centrale 8. Le clapet 20 peut être fermé, ce qui empêche la circulation d'air entre l'espace intérieur 3 et l'atmosphère ambiante, ou ouvert. Le four 1 comprend un ventilateur 22, par exemple de type centrifuge, entraîné par un moteur électrique, non représenté, et dont la sortie débouche dans l'espace intérieur 3 et peut être obturée par une soupape 23 commandée par un actionneur 24, par exemple un moteur électrique, par l'intermédiaire d'une tige 25. L'actionneur 24 est relié à l'unité centrale 8.The oven 1 further comprises a discharge chimney 19 mounted in an upper part of the enclosure 2 and equipped with a movable valve 20 under the action of an actuator 21, for example an electric motor, connected to the central unit 8. The valve 20 can be closed, which prevents the circulation of air between the interior space 3 and the ambient atmosphere, or open. The oven 1 comprises a fan 22, for example centrifugal type, driven by an electric motor, not shown, and whose outlet opens into the interior space 3 and can be closed by a valve 23 controlled by an actuator 24, for example an electric motor, via a rod 25. The actuator 24 is connected to the central unit 8.

Les résistances 10 permettent l'élévation de la température de l'espace intérieur 3. On peut régler la puissance de chauffe à 1/3 de la puissance maximale en alimentant une seule des résistances 10 par l'intermédiaire de l'interface 11, aux 2/3 de la puissance maximale par l'intermédiaire de l'interface 12, et à la puissance maximale par l'intermédiaire des deux interfaces 11 et 12. Le ventilateur 13 permet une circulation d'air dans l'espace intérieur 3 et une répartition de la chaleur produite par les résistances 10. Le ventilateur 13 permet également, en association avec les moyens de projection d'eau, d'élever le taux d'humidité dans l'espace intérieur 3 en répartissant l'eau sur les résistances 10, ce qui provoque l'évaporation immédiate de l'eau. La conduite 18 permet l'évacuation des condensats. Le moyen d'introduction d'air froid formé par le ventilateur 22 et les éléments associés et le moyen d'évacuation d'air chaud formé par la soupape 20 et les éléments associés, permettent un refroidissement rapide de l'espace intérieur 3 par introduction d'un fort volume d'air froid et évacuation d'une quantité correspondante d'air chaud, par exemple à un débit de l'ordre de plusieurs dizaines de m3/h. En outre, lorsque l'intérieur du four est à une température élevée, par exemple supérieure à 100°, la projection d'eau par la buse 15 permet de refroidir très rapidement les résistances 10 dont l'alimentation aura été coupée, et également de refroidir les parois intérieures de l'enceinte 2 qui peuvent être à des températures très élevées. Dans ce cas, une partie de l'eau projetée par la buse 15 sera vaporisée et s'échappera par la conduite 19 et la soupape 20, tandis qu'une autre partie se condensera et sera évacuée par la conduite d'évacuation 18.The resistors 10 allow the temperature of the internal space 3 to be raised. The heating power can be adjusted to 1/3 of the maximum power by supplying only one of the resistors 10 via the interface 11 to the 2/3 of the maximum power through the interface 12, and the maximum power through the two interfaces 11 and 12. The fan 13 allows air circulation in the interior space 3 and a distribution of the heat produced by the resistors 10. The fan 13 also allows, in association with the water projection means, to raise the humidity level in the interior space 3 by distributing the water on the resistances 10 , which causes the immediate evaporation of water. The pipe 18 allows the evacuation of the condensates. The means for introducing cold air formed by the fan 22 and the associated elements and the means for discharging hot air formed by the valve 20 and the associated elements, allow rapid cooling of the interior space 3 by introducing a large volume of cold air and evacuation of a corresponding amount of hot air, for example at a flow rate of about several tens of m 3 / h. In addition, when the interior of the oven is at an elevated temperature, for example greater than 100 °, the projection of water through the nozzle 15 can very quickly cool the resistors 10 whose power has been cut, and also of to cool the inner walls of the enclosure 2 which can be at very high temperatures. In this case, part of the water projected by the nozzle 15 will be vaporized and escape through the pipe 19 and the valve 20, while another part will condense and be evacuated through the discharge pipe 18.

Bien entendu, le four 1 n'est décrit qu'à titre d'exemple. L'invention s'applique à de nombreux types de fours, plus simples ou plus sophistiqués que celui-ci.Of course, the oven 1 is only described by way of example. The invention applies to many types of ovens, simpler or more sophisticated than this one.

Comme on peut le voir sur la figure 2, le tableau de commande 9 est relié à l'unité de calcul 8. L'écran d'affichage 9 comprend une zone supérieure 26 d'affichage du programme de cuisson. Ici, la zone d'affichage 26 indique le mode « cuisson auto » qui signifie qu'un programme de cuisson automatique est sélectionné et affiche en partie droite le numéro de fenêtre affichée par l'écran, ici « 01 ». Sous la zone d'affichage 26, se trouvent une zone d'affichage 27 et une zone d'affichage 28 juxtaposées. La zone d'affichage 27 est dédiée à l'affichage de la désignation ou du nom d'un premier critère de classement, ici « FAM » pour la famille de produits. La zone d'affichage 27 peut être permanente. La zone d'affichage 28 est dédiée à l'affichage de la valeur sélectionnée du premier critère, donc de la famille de produits. Ici la famille de produit « volaille » est sélectionnée.As can be seen on the figure 2 , the control panel 9 is connected to the calculation unit 8. The display screen 9 comprises an upper zone 26 for displaying the cooking program. Here, the display zone 26 indicates the "auto-cooking" mode, which means that an automatic cooking program is selected and displays in the right-hand part the window number displayed on the screen, here "01". Beneath the display area 26 are a display area 27 and a display area 28 juxtaposed. The display area 27 is dedicated to displaying the designation or the name of a first ranking criterion, here "FAM" for the product family. The display area 27 may be permanent. The display zone 28 is dedicated to displaying the selected value of the first criterion, therefore of the product family. Here the "poultry" product family is selected.

Sous les zones d'affichage 27 et 28, sont disposées des zones d'affichage 29 et 30 juxtaposées. La zone d'affichage 29 qui peut être permanente est dédiée à la désignation du produit qui pourra être choisi dans la famille sélectionnée aux zones d'affichage 28. La zone d'affichage 30 est dédiée à l'affichage du produit sélectionné, ici « magret CA » pour un magret de canard. Sous les zones d'affichage 29 et 30, sont prévues des zones d'affichage 31 et 32 juxtaposées. La zone d'affichage 31 est dédiée à l'affichage de la désignation de la recette ou de la méthode de cuisson appelée généralement « type de cuisson ». La zone d'affichage 32 est dédiée à l'affichage de la valeur sélectionnée du type de cuisson, ici « courte optimale », ce qui signifie une cuisson de durée faible assurant un résultat de qualité.Beneath the display areas 27 and 28 are arranged display areas 29 and 30 juxtaposed. The display zone 29 which may be permanent is dedicated to the designation of the product that may be selected from the selected family to the display zones 28. The display area 30 is dedicated to the display of the selected product, here "CA breast" for a duck breast. Below the display areas 29 and 30 are provided display areas 31 and 32 juxtaposed. The display area 31 is dedicated to displaying the designation of the recipe or cooking method generally called "type of cooking". The display zone 32 is dedicated to displaying the selected value of the type of cooking, here "optimal short", which means a cooking of low duration ensuring a quality result.

Ainsi, l'utilisateur effectue d'abord le choix de la famille de produits, puis le choix du produit à l'intérieur de la famille de produits sélectionnés, puis le choix du type de cuisson, c'est-à-dire de la recette de cuisson ou d'une méthode de cuisson proposée pour le produit à cuire sélectionné.Thus, the user first makes the choice of the product family, then the choice of the product within the family of selected products, then the choice of the type of cooking, that is to say the cooking recipe or cooking method proposed for the selected cooking product.

Dans un mode de réalisation de l'invention, les zones d'affichage 26, 28, 30 et 32 sont du type tactile, ce qui permet à l'utilisateur de faire défiler les choix proposés en touchant la zone d'affichage correspondante.In one embodiment of the invention, the display areas 26, 28, 30 and 32 are of the touch type, which allows the user to scroll through the proposed choices by touching the corresponding display area.

Dans un autre mode de réalisation de l'invention, la sélection s'effectue au moyen d'un bouton distinct de l'écran d'affichage 9, par exemple le bouton 33 relié à l'unité de calcul 8 et permettant par une rotation à droite dudit bouton 33 de faire défiler les choix possibles dans un sens, par une rotation à gauche et les faire défiler dans le sens opposé et par une poussée en translation, de valider la valeur affichée dans la zone d'affichage en cours de sélection et qui s'affiche alors de façon contrastée.In another embodiment of the invention, the selection is made by means of a button distinct from the display screen 9, for example the button 33 connected to the calculation unit 8 and allowing by a rotation to the right of said button 33 to scroll through the possible choices in one direction, by a rotation to the left and scroll in the opposite direction and by a push in translation, to validate the value displayed in the display area being selected and which is then displayed in a contrasting way.

Dans un mode de réalisation préféré de l'invention, la sélection s'effectue au moyen de deux boutons, par exemple le bouton 33 permettant par une rotation à droite dudit bouton 33 de faire défiler les choix possibles dans un sens, par une rotation à gauche et les faire défiler dans le sens opposé et un bouton 49 relié à l'unité de calcul 8 et permettant par une poussée en translation, de valider le critère dont une valeur doit être sélectionnée puis la valeur dudit critère, affichée dans la zone d'affichage en cours de sélection et qui une fois sélectionnée s'affiche alors de façon contrastée.In a preferred embodiment of the invention, the selection is made by means of two buttons, for example the button 33 allowing by a right rotation of said button 33 to scroll through the possible choices in one direction, by a rotation to left and scroll in the opposite direction and a button 49 connected to the calculation unit 8 and allowing by a push in translation to validate the criterion of which a value must be selected then the value of said criterion, displayed in the zone d the currently selected display which, once selected, is then displayed in a contrasting manner.

Sous les zones d'affichage 31 et 32, sont disposées trois zones d'affichage juxtaposées 34 à 36 qui sont dédiées à l'affichage d'un critère final externe de cuisson, par exemple de couleur, de croûte, etc. Dans l'exemple illustré, le critère final externe est la couleur. Les zones d'affichage 34 et 36 entourant la zone d'affichage 35 sont dédiées à l'affichage du sens du réglage, la zone d'affichage 34 affichant la mention « - coloré » et la zone d'affichage 36 affichant la mention « + coloré ». La zone d'affichage 35 affiche un graphe à barres, c'est-à-dire une suite de rectangles de largeur constante et de hauteur s'accroissant progressivement, de la gauche vers la droite. Les rectangles non sélectionnés s'affichent en contour et le rectangle sélectionné, ici le rectangle central, s'affiche en plein. Le critère final externe de cuisson, tel qu'affiché en zones 35 et 36, dépend des choix précédents affichés dans les zones 26, 28, 30 et 32. La mention affichée par les zones d'affichage 34 et 36 dépend du choix effectué au préalable de la recette.Below the display areas 31 and 32 are arranged three juxtaposed display areas 34 to 36 which are dedicated to the display of an external final criterion of cooking, for example color, crust, etc. In the example shown, the external end criterion is color. The display areas 34 and 36 surrounding the display area 35 are dedicated to the display of the direction of the adjustment, the display area 34 displaying the "colored" and the display area 36 indicating " + colorful ". The display area 35 displays a bar graph, that is to say a series of rectangles of constant width and height progressively increasing from left to right. The unselected rectangles are displayed in outline and the selected rectangle, here the central rectangle, is displayed in full. The final external criterion of cooking, as displayed in zones 35 and 36, depends on the previous choices displayed in zones 26, 28, 30 and 32. The indication displayed by the display zones 34 and 36 depends on the choice made in FIG. preliminary of the recipe.

L'utilisateur déplaçant la sélection vers la gauche, choisit un état final du produit moins coloré et à l'inverse en le déplaçant vers la droite, choisit un état final du produit plus coloré.The user moving the selection to the left, chooses a final state of the less colored product and conversely by moving it to the right, chooses a final state of the product more colorful.

Un utilisateur non averti est susceptible d'effectuer une sélection adéquate, de façon extrêmement rapide.An unsuspecting user is likely to make an adequate selection, extremely quickly.

Sous les zones d'affichage 34 à 36, sont prévues trois zones d'affichage 37 à 39 qui sont similaires aux précédentes et dédiées à un critère final interne lié au produit sélectionné. Les zones d'affichage 37 et 39 affichent respectivement « bleu » et « à point », ce qui permet à l'utilisateur de sélectionner le résultat final et non un moyen permettant de façon plus ou moins hasardeuse ou hypothétique d'arriver au résultat final souhaité.Below the display areas 34 to 36 are provided three display areas 37 to 39 which are similar to the previous ones and dedicated to an internal end criterion related to the selected product. The display areas 37 and 39 respectively display "blue" and "point", which allows the user to select the final result and not a means allowing more or less risky or hypothetical to arrive at the final result wish.

La zone 38 se présente sous la forme d'un graphique à barres à cinq rectangles à l'instar de la zone d'affichage 35, et permet de sélectionner la valeur du critère final interne. Le critère final interne est défini en fonction du produit, c'est-à-dire que la mention affichée par les zones d'affichage 37 et 39 dépend du choix effectué au préalable de la famille de produits, du produit et éventuellement du type de cuisson. Le critère final interne peut être un choix entre une cuisson bleu/à point pour des viandes rouges, rosé/blanc pour des viandes blanches, ferme/tendre, sec/moelleux pour des pâtisseries, mi-cuit/cuit pour du foie gras, croquant/bien cuit pour des légumes, etc.Area 38 is in the form of a bar graph with five rectangles like the display area 35, and allows to select the value of the internal end criterion. The final internal criterion is defined according to the product, that is to say that the indication displayed by the display areas 37 and 39 depends on the prior choice of the product family, the product and possibly the product. type of cooking. The final internal criterion can be a choice between a blue-to-white cooking for red meats, rosé / white for white meats, firm / tender, dry / mellow for pastries, half-cooked / cooked for foie gras, crunchy / well cooked for vegetables, etc.

Les zones d'affichage 35 et 38 peuvent afficher de façon permanente les cinq rectangles et de façon temporaire le rectangle sélectionné affiché en plein. Bien entendu, cet affichage graphique peut prendre d'autres formes, par exemple un triangle rectangle en contour avec une partie affichée en plein symbolisant la valeur choisie, ou encore un rectangle allongé horizontalement représenté en contour avec une partie affichée en plein symbolisant la valeur choisie, etc. Par défaut, une valeur médiane du critère interne et du critère externe est sélectionnée.The display areas 35 and 38 can permanently display the five rectangles and temporarily the selected rectangle displayed in full. Of course, this graphic display can take other forms, for example a right-angled triangle with a part displayed in full symbolizing the chosen value, or a horizontally extended rectangle represented in outline with a part displayed in full symbolizing the chosen value etc. By default, a median value of the internal criterion and the external criterion is selected.

Sous les zones d'affichage 37 à 39, sont prévues deux zones d'affichage 40 à 41 destinées à guider l'utilisateur sur le choix du support de cuisson à utiliser. La zone d'affichage 40 peut être permanente et indique le terme « sur » pour montrer à l'utilisateur que la zone adjacente 41 va lui indiquer sur quel ustensile le produit doit être posé dans le four. La zone d'affichage 41 affiche ici le terme « grille » et peut afficher un terme désignant un ustensile adapté à la famille de produits, au produit et au type de cuisson sélectionné au préalable. Par exemple, la cuisson peut avoir lieu sur une plaque, sur un bac perforé, etc. La fenêtre affichée dépend des sélections effectuées antérieurement.Below the display areas 37 to 39 are provided two display areas 40 to 41 for guiding the user on the choice of the cooking medium to use. The display area 40 may be permanent and indicates the term "on" to show the user that the adjacent area 41 will tell him on which utensil the product should be placed in the oven. The display zone 41 here displays the term "grid" and can display a term designating a device adapted to the family of products, the product and the type of cooking selected beforehand. For example, cooking can take place on a plate, on a perforated tray, etc. The displayed window depends on the selections made previously.

Sous les zones d'affichage 40 et 41, sont prévues des zones d'affichage 42 à 44. La zone d'affichage 42 permanente montre un pictogramme de cadran d'horloge, signifiant ainsi la durée de la cuisson. La zone d'affichage 43 affiche la durée de la cuisson estimée, ici 2 heures 35 minutes, d'après les sélections effectuées antérieurement. L'estimation de durée peut être recalculée en fonction de la charge du four qui se traduit par une montée en température plus ou moins rapide mesurés par les capteurs 5, 6 et 7.Below the display areas 40 and 41, there are provided display areas 42 to 44. The permanent display area 42 shows a clock face pictogram, thus indicating the duration of the cooking. The display zone 43 displays the estimated cooking time, in this case 2 hours 35 minutes, according to the selections made previously. The time estimate can be recalculated according to the load of the furnace which results in a more or less rapid increase in temperature measured by the sensors 5, 6 and 7.

Une flèche 44 est présente dans la zone d'affichage 26 en partie gauche et indique le critère en cours de sélection. La flèche 44 peut se déplacer et être positionnée dans les zones d'affichage 27, 29, 31, 34 et 37.An arrow 44 is present in the display area 26 in the left part and indicates the criterion being selected. The arrow 44 can move and be positioned in the display areas 27, 29, 31, 34 and 37.

Un bouton 45, disposé sous les zones d'affichage 42 et 43, est dédié à la sélection de préchauffage qui sera naturellement adapté en fonction de la famille de produits, des produits et du type de cuisson choisi au préalable. En enfonçant le bouton 45, l'utilisateur provoque la mise en route d'une phase de préchauffageA button 45, arranged under the display areas 42 and 43, is dedicated to the preheating selection which will naturally be adapted according to the family of products, products and the type of cooking chosen beforehand. By pressing the button 45, the user causes the start of a preheating phase

Le bouton 46, disposé sous le bouton 45, permet de commander un retour permettant de revenir sur une sélection déjà effectuée. La zone d'affichage 47, disposée sous les zones d'affichage 43 et 44, sert à indiquer si une sonde à coeur 6 est utilisée ou non. La zone d'affichage 48, disposée en bas et à droite de l'écran d'affichage 9, indique la température instantanée de mesurée par le capteur 5. L'intérieur du four est ici à une température de 25 °C.The button 46, disposed under the button 45, allows to control a return to return to a selection already made. The display area 47, disposed beneath the display areas 43 and 44, serves to indicate whether a core probe 6 is used or not. The display area 48, located at the bottom right of the display screen 9, indicates the instantaneous temperature measured by the sensor 5. The interior of the oven is here at a temperature of 25 ° C.

L'unité de calcul 8, qui commande l'écran d'affichage 9, comprend une base de données 8a, associant les différentes valeurs des critères à sélectionner par l'utilisateur. A la valeur « cuisson auto », affichée en zone d'affichage 26, sera associée une liste de familles de produits à sélectionner dans la zone d'affichage 28. Par exemple, la liste pourra être la suivante: volaille, viande rouge, viande blanche, poisson, légumes et pâtisserie.The calculation unit 8, which controls the display screen 9, comprises a database 8a, associating the different values of the criteria to be selected by the user. At the "auto-cooking" value, displayed in display zone 26, will be associated a list of families of products to be selected in display zone 28. For example, the list may be the following: poultry, red meat, meat white, fish, vegetables and pastry.

À chaque famille de produits, est associée une liste de produits à sélectionner dans la zone d'affichage 30. Dans le cas de la famille de produits volaille, la liste de produits pourra être : magret de canard, canard rôti, escalope de dinde, pilon de dinde, dinde rôtie, pintade, poulet rôti, coq au vin. À chaque produit, est associée une liste de types de cuisson proposée pour sélection à l'utilisateur.For each product family, there is associated a list of products to be selected in the display area 30. In the case of the poultry product family, the list of products may be: duck breast, roast duck, turkey cutlet, turkey pestle, roast turkey, guinea fowl, roast chicken, rooster with wine. Each product is associated with a list of cooking types proposed for selection to the user.

De même, pour chaque produit choisi, et éventuellement pour chaque type de cuisson, est prévu un critère final interne à sélectionner grâce aux zones d'affichage 34 à 36, et un critère final externe à sélectionner grâce aux zones d'affichage 37 à 39. À chaque produit et à chaque type de cuisson, est également associé le type de support de cuisson à utiliser qui sera affiché dans la zone affichage 41, la durée qui sera affichée dans la zone d'affichage 43, la durée pouvant être modifiée de par le choix effectué sur les critères finaux, interne et externe, et la température qui peut aussi être modifiée.Likewise, for each product chosen, and possibly for each type of cooking, there is provided an internal final criterion to be selected thanks to the display zones 34 to 36, and an external final criterion to be selected thanks to the display zones 37 to 39. With each product and each type of cooking, is also associated the type of cooking support to be used which will be displayed in the display area 41, the duration that will be displayed in the display area 43, the duration can be modified by the choice made on the final criteria, internal and external, and the temperature that can also be changed.

En d'autres termes, la base de données 8a comprend, entre autres, un champ de modes de cuisson correspondant à la zone d'affichage 26, un champ de familles de produits, un champ de produits, un champ de types de cuisson, un champ de critère final externe, un champ de critère final interne, un champ de support de cuisson, un champ de durée de cuisson et un champ de températures.In other words, the database 8a comprises, inter alia, a cooking mode field corresponding to the display zone 26, a product family field, a product field, a cooking type field, an external end criterion field, an internal end criterion field, a firing support field, a firing time field and a temperature field.

L'invention permet un choix rapide de la famille de produits, du produit de type de cuisson, grâce à une hiérarchisation entre la famille de produits et le produit, et au lien entre le type de cuisson et le produit.The invention allows a rapid choice of the product family, the product type of cooking, through a hierarchy between the product family and the product, and the link between the type of cooking and the product.

Sur la figure 3, est illustrée une autre fenêtre affichée par l'écran 9, pour effectuer une sélection dans le menu général. La flèche 44 est positionnée dans la zone d'affichage 26. Le terme "GENERAL" est affiché dans la zone d'affichage 26. Sous la zone d'affichage 26, est prévue une zone d'affichage 50 offrant quatre choix, de cuisson automatique selon un programme sélectionné par l'utilisateur au moyen de la fenêtre illustrée sur la figure 2 avec des critères finaux, de cuisson manuelle où l'utilisateur définit seul les paramètres techniques de cuisson, notamment la température, l'humidité, la durée, etc, de restauration collective, c'est à dire de remise en température de plats ou assiettes dressés. Pour la restauration collective, est prévue une pluralité de programmes automatiques suivant les principes décrits pour la cuisson et le nettoyage offrant un moyen de nettoyer le four de façon simple. L'utilisateur peut déplacer la flèche 44 vers le bas pour la positionner en face du choix qu'il voudra sélectionner.On the figure 3 , is shown another window displayed by the screen 9, to make a selection in the general menu. The arrow 44 is positioned in the display area 26. The term "GENERAL" is displayed in the display area 26. Below the display area 26 is provided a display area 50 offering four choices, of cooking automatically according to a program selected by the user by means of the window illustrated on the figure 2 with final criteria, manual cooking where the user alone defines the technical parameters of cooking, including temperature, humidity, duration, etc., collective catering, ie warming dishes or plates prepared. For collective catering, there is provided a plurality of automatic programs according to the principles described for cooking and cleaning providing a means of cleaning the oven in a simple manner. The user can move the arrow 44 down to position it in front of the choice he wants to select.

Sur la figure 4, est illustrée une autre fenêtre affichée par l'écran 9, pour effectuer une sélection dans une famille de produits ici la volaille. Les zones 26, 27 et 28 sont semblables à celles illustrées sur la figure 2. Sous les zones 27 et 28 est prévue une zone 51 comprenant plusieurs portions offrant chacune un choix de type de volaille. L'utilisateur peut déplacer une flèche 52 adjacente à la zone 51 pour la positionner en face du choix qu'il voudra sélectionner.On the figure 4 , is illustrated another window displayed by the screen 9, to make a selection in a family of products here poultry. Zones 26, 27 and 28 are similar to those shown on the figure 2 . Under zones 27 and 28 is provided an area 51 comprising several portions each offering a choice of type of poultry. The user can move an arrow 52 adjacent to the area 51 to position it in front of the choice he wants to select.

Sur la figure 5, est illustrée une autre fenêtre affichée par l'écran 9, pour effectuer une sélection dans une famille de produits ici la volaille. Les zones 26, 27, 28, 29 et 30 sont semblables à celles illustrées sur la figure 2. La zone 30 affiche ici "POULET SU" qui signifie poulet surgelé. Sous les zones 29 et 30 est prévue une zone 53 comprenant plusieurs portions offrant chacune un choix de type de cuisson. L'utilisateur peut déplacer la flèche 52 pour la positionner en face du choix qu'il voudra sélectionner.On the figure 5 , is illustrated another window displayed by the screen 9, to make a selection in a family of products here poultry. Zones 26, 27, 28, 29 and 30 are similar to those shown in FIG. figure 2 . Area 30 displays here "CHICKEN SU" which means frozen chicken. Under zones 29 and 30 is provided a zone 53 comprising several portions each offering a choice of cooking type. The user can move the arrow 52 to position it in front of the choice he wants to select.

Sur la figure 6, est illustrée une autre fenêtre affichée par l'écran 9, suite à la sélection du choix "avec sonde" effectué à la figure 5. La zone 26 mentionne "cuisson auto:prech" signifiant qu'une étape de préchauffage est en cours. Les zones 27 et 28 affichent "poulet surge" pour poulet surgelé. La zone 29 affiche "avec sonde" indiquant qu'une sonde de température est utilisée. La sonde de température est piquée dans la pièce à cuire ici le poulet. Une zone centrale 54 indique à l'utilisateur d'attendre avant d'enfourner le produit.On the figure 6 , is illustrated another window displayed by the screen 9, following the selection of the choice "with probe" made at the figure 5 . Area 26 mentions "auto cooking: prech" meaning that a preheating step is in progress. Zones 27 and 28 display "chicken surge" for frozen chicken. Area 29 displays "with probe" indicating that a temperature probe is being used. The temperature probe is stuck in the room to be cooked here chicken. A central zone 54 indicates to the user to wait before baking the product.

Sur la figure 7, est illustrée une fenêtre affichée par l'écran 9 après celle de la figure 6. La figure 7 diffère de figure 6 en ce que la zone centrale 54 est remplacée par une zone 55 affichant un thermomètre stylisé et la température choisie ici 230°C pour la cuisson, et par une zone 55 affichant un cadran de montre stylisé et la durée de cuisson choisie ici 2h35mn. Bien entendu, l'utilisateur peut à volonté modifier ces réglages.On the figure 7 , is illustrated a window displayed by the screen 9 after that of the figure 6 . The figure 7 differs from figure 6 in that the central zone 54 is replaced by an area 55 displaying a stylized thermometer and the temperature here chosen 230 ° C for cooking, and by a zone 55 displaying a stylized watch dial and the cooking time chosen here 2h35mn. Of course, the user can at will modify these settings.

Sur la figure 8, est illustrée une autre fenêtre affichée par l'écran 9 à la fin du préchauffage. Le four est maintenant à la température prévue pour commencer la cuisson. La zone 26 mentionne "cuisson auto:prech" signifiant qu'une étape de préchauffage est en cours. Les zones 27 et 28 affichent "roti boeuf". La zone 29 affiche "en croute" indiquant la recette et donc un mode de cuisson particulier. La zone centrale 54 indique à l'utilisateur qu'il peut dès à présent enfourner le produit.On the figure 8 , is shown another window displayed by the screen 9 at the end of preheating. The oven is now at the set temperature to start cooking. Area 26 mentions "auto cooking: prech" meaning that a preheating step is in progress. Zones 27 and 28 display "roti boeuf". Zone 29 displays "in crust" indicating the recipe and therefore a particular cooking mode. The central zone 54 indicates to the user that he can now bake the product.

Sur la figure 9, est illustrée une autre fenêtre affichée par l'écran 9 à la fin de la cuisson. La zone 26 mentionne "cuisson auto". Les zones 27, 28 et 29 sont semblables à celles de la figure 8. La zone 54 indique l'état de cuisson terminée et l'action en cours de maintien en température. Une zone 48, voir figure 2, peut afficher la température courante dans le four ou la température mesurée par une sonde dans le produit à cuire.On the figure 9 , is illustrated another window displayed by the screen 9 at the end of cooking. Area 26 mentions "auto cooking". Zones 27, 28 and 29 are similar to those in figure 8 . Zone 54 indicates the finished cooking state and the action being maintained in temperature. Area 48, see figure 2 , can display the current temperature in the oven or the temperature measured by a probe in the product to be cooked.

Sur la figure 10, est illustrée une fenêtre de programmation affichée par l'écran 9. La zone 26 affiche "programmation" et le numéro de programme ici "051". Les zones 27 à 32 sont similaires à celles de la figure 2. Une zone inférieure 57 affichant "copier" propose à l'utilisateur de copier le programme par exemple sur un support mémoire amovible. Une zone inférieure 58 affichant "modifier" propose à l'utilisateur de modifier le programme ou une partie du programme. Une zone inférieure 59 affichant "supprimer" propose à l'utilisateur de supprimer le programme.On the figure 10 , is illustrated a programming window displayed by the screen 9. The zone 26 displays "programming" and the program number here "051". Zones 27 to 32 are similar to those in figure 2 . A lower zone 57 displaying "copy" proposes the user to copy the program for example on a removable memory medium. A lower zone 58 displaying "modify" proposes to the user to modify the program or part of the program. A lower zone 59 displaying "delete" proposes to the user to delete the program.

Sur la figure 11, est illustrée une fenêtre de programmation affichée par l'écran 9. Les zones 28, 30 et 32 sont similaires à celles de la figure 10. Une zone centrale de l'écran 9 affiche un tableau 60 dont les lignes correspondent aux étapes de la cuisson et les colonnes aux consignes lors des étapes. La première colonne définit le mode de cuisson, par exemple sec ou vapeur. La deuxième colonne définit la température de consigne dans le four. La troisième colonne définit la durée de l'étape. La quatrième colonne définit la température mesurée par la sonde à laquelle l'étape en cours est arrêtée pour passer à l'étape suivante. La cinquième colonne définit si une ventilation est mise en oeuvre ou non. La dernière ligne définit le préchauffage. L'utilisateur peut ainsi prendre connaissance de façon claire et synthétique des critères techniques d'une cuisson qu'il aura choisi par des critères finaux. L'utilisateur peut modifier les critères techniques s'il se sent apte à le faire. Il peut aussi utiliser les seuls critères finaux qui sont plus simples à appréhender.On the figure 11 , is illustrated a programming window displayed by the screen 9. The zones 28, 30 and 32 are similar to those of the figure 10 . A central zone of the screen 9 displays a table 60 whose lines correspond to the steps of the cooking and the columns to the instructions during the steps. The first column defines the cooking mode, for example dry or steam. The second column defines the set temperature in the oven. The third column defines the duration of the step. The fourth column defines the temperature measured by the probe at which the current step is stopped to proceed to the next step. The fifth column defines whether a breakdown is implemented or not. The last line defines preheating. The user can thus have a clear and synthetic knowledge of the technical criteria of a cooking that he has chosen by final criteria. The user can modify the technical criteria if he feels able to do so. It can also use the only final criteria that are simpler to grasp.

L'invention offre à l'utilisateur, averti ou peu averti, de choisir le résultat final de la cuisson, tel qu'il peut être vérifié à l'observation du produit cuit ou à la dégustation, et non un critère technique de cuisson qui nécessite des connaissances beaucoup plus approfondies et des essais parfois relativement longs.The invention offers the user, warned or poorly informed, to choose the final result of the cooking, as it can be verified to the observation of the cooked product or tasting, and not a technical criterion of cooking which requires much more in-depth knowledge and sometimes relatively long tests.

Claims (10)

  1. oven control system, comprising a display screen (9), a data input means (32), a calculation unit (8) able to send instructions to the display screen (9), to interpret data from temperature sensors (5, 6, 7), to receive instructions from the data input means (32) and to control oven heating means (10), the said calculation unit (8) comprising a means for grading cooking programmes at least as a function of a first criterion of family of products (28) to be cooked (4), of product to be cooked (4) within a family (28), or of recipe or of method of cooking (34), characterized in that it comprises a means for adjusting the cooking programme according to at least one second internal final criterion (34-36) relating to a characteristic of the product at the end of cooking and one third external final criterion (37-39) relating to a characteristic of the product (4) at the end of cooking, the display screen (9) being able to simultaneously display the selected values of the said criteria or the values of the said criteria currently being selected by a user, with a zone for displaying the values of the second (35-37) and third (37-39) criteria and which is designed to also display unselected values of the said criteria in such a way that the selected values can be read graphically, the said display zone (9) being able to display a window (29, 30) adapted to each type of product, and a means for estimating the cooking time as a function of the data provided by the calculation unit (8) able to recalculate the cooking time as a function of the various data available from the temperature sensors (5, 6, 7), said display zone (9) also being able to permanently display the cooking time remaining as a function of the data provided by the means for estimating the cooking time.
  2. System according to Claim 1, characterized in that the display screen (9) comprises a display zone (27) for the names of the first criterion and a display zone (28) for the selected value of the said criterion (28) or of the values currently being selected.
  3. System according to Claim 1, characterized in that the display zone for the name of the first criterion (27) is permanent.
  4. System according to any one of the preceding claims, characterized in that the display zone for the values of the second (34-36) and third (37-39) criteria comprises at least one criterion-based bar graph.
  5. System according to any one of the preceding claims, characterized in that the display screen (9) comprises a display zone for the names of the second and third criteria.
  6. System according to Claim 5, characterized in that the display zone (9) for the names of the second (34-36) and third (37-39) criteria is arranged on both sides of the display zone (35, 38) for the values of the second and third criteria.
  7. System according to any one of the preceding claims, characterized in that it comprises a means for selecting the second (34-36) and third (37-39) criteria from a list of criteria.
  8. System according to any one of the preceding claims, characterized in that the calculation unit (8) comprises a storage table (8a) associating an instruction for displaying an adapted window with each type of product.
  9. System according to any one of the preceding claims, characterized in that the said calculation unit (8) comprises a means for grading cooking programmes at least as a function of a fourth criterion and of a fifth criterion.
  10. Oven (1) comprising a frame, a door, heating means (10) and a control system according to any one of the preceding claims.
EP20030291680 2002-07-26 2003-07-07 Control system for oven Expired - Lifetime EP1384951B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0209527 2002-07-26
FR0209527A FR2842888B1 (en) 2002-07-26 2002-07-26 OVEN CONTROL SYSTEM

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AT (1) ATE399292T1 (en)
CA (1) CA2434536A1 (en)
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FR (1) FR2842888B1 (en)

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EP1384951A1 (en) 2004-01-28
FR2842888B1 (en) 2004-09-03
US20070000911A1 (en) 2007-01-04
DE60321757D1 (en) 2008-08-07
US7057142B1 (en) 2006-06-06
CA2434536A1 (en) 2004-01-26
ATE399292T1 (en) 2008-07-15
US7378620B2 (en) 2008-05-27
FR2842888A1 (en) 2004-01-30

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