EP1956301B1 - Method for guiding a cooking process - Google Patents

Description

The present invention relates to a method for guiding a work program in a treatment room of a food processing apparatus, in which the treatment room atmosphere is detected by at least one sensor unit and the work program is guided in dependence on detected values and values stored in a storage unit.

Maintaining a work program, in particular a cooking program, in a food processing appliance is playing an increasingly important role particularly in food processing equipment for commercial kitchens and canteens. Moisture and temperature sensors in the food processing devices have been used so far. These sensors are used to determine the conditions in a treatment room, but also allow limited conclusions about the state of a placed in the treatment room to be cooked.

More detailed information on the condition of the food can be obtained by one or more temperature sensors in the food itself. From the DE 199 45 021 A1 For example, a food processing device with a cooking process sensor for introduction into a food to be cooked is known, in which a work program is performed on the basis of the temperatures measured by the Garprozessfühler inside the food. The WO 2004/109246 A1 discloses another cooking process sensor that allows a material value detection, for example for Garguterkennung. However, the introduction of a Garprozessfühlers in food is cumbersome, source of incorrect operation and leads to an unsightly puncture site in the food.

As an alternative to such Garprozeßfühlern and non-contact sensors are known. A powerful gas sensor in the form of a gas sensor array, for example, from DE 44 23 289 C1 known. The gas sensor disclosed therein is able, by means of a large number of sensor areas, to distinguish even the most complex odors from one another by means of a comprehensive signal pattern. Such a gas sensor array is therefore in principle able to follow complex chemical processes, such as those occurring when cooking foods, based on the chemical composition of the atmosphere surrounding the food. A food processing apparatus having such a gas sensor system, as well as a generic method for carrying out a work program based on these measured values is known from DE 10 2004 062 737 A1 known. In the in the DE 10 2004 062 737 A1 In accordance with the disclosed method, during cooking, the cooking chamber atmosphere is analyzed with a sensor and the work program is guided within a predetermined bandwidth of previously stored setpoint values. A disadvantage of this prior art is that the user must first make a choice by an input on the food processing device to start the right work program.

Another method for guiding a cooking process is in the WO 2006/069 563 A1 called.

A food processing apparatus for completely automatic cooking using a cooking process sensor to be introduced into the food and conducting a cluster analysis is known from US Pat EP 1 666 798 A1 known. The object of the invention is therefore to develop the generic method such that the disadvantages of the prior art are overcome. In particular, the selection of a suitable work program is to be simplified so that the food processing device already meets automatically a suitable preselection of the cooking program and the cooking parameters. At the same time, the overall ease of use is to be improved and the workflows of the work programs made more reliable and reproducible. Of course, an improvement in the quality of the result is also desirable, while avoiding an insertion of a Garprozeßfiihlers in food.

• Erfassen zumindest eines ersten Werts der Behandlungsraumatmosphäre und/oder der Umgebungsatmosphäre des Nahrungsmittelbehandlungsgeräts vor Auswahl und/oder Beginn des Arbeitsprogramms,
• Speichern des ersten Werts,
• Erfassen zumindest eines zweiten Werts der Behandlungsraumatmosphäre und/oder der Umgebungsatmosphäre des Nahrungsmittelbehandlungsgeräts nach Beladen des Behandlungsraums mit Gargut oder nach Einführen eines Entkalkungs- und/oder Reinigungsmittels in den Behandlungsraum und/oder nach Beginn des Arbeitsprogramms,
• Ermitteln zumindest eines dritten Werts aus dem ersten und zweiten Wert,
• Vergleichen des dritten Werts mit den hinterlegten Werten und
• Führen des Arbeitsprogramms in Abhängigkeit von dem Ergebnis des Vergleichs des dritten Werts mit den hinterlegten Werten.

This task is solved by the following process steps:

• Detecting at least a first value of the treatment room atmosphere and / or the ambient atmosphere of the food processing device before selecting and / or starting the work program,
• Saving the first value,
• Detecting at least a second value of the treatment room atmosphere and / or the ambient atmosphere of the food processing appliance after loading the treatment room with food or after introducing a descaling and / or cleaning agent into the treatment room and / or after starting the work program,
• Determining at least a third value from the first and second values,
• Compare the third value with the stored values and
• Execute the work program depending on the result of the comparison of the third value with the deposited values.

It can be provided that a cooking program, descaling or cleaning program is selected as a work program.

It is particularly preferred that in the case of selecting a cooking program, the first value is detected before loading the treatment room with food.

According to the invention, it can likewise be provided that the initial value represents the initial state of the food processing device, in particular the treatment space and / or the ambient atmosphere, the initial state being determined by the contamination and / or history of the operation of the food treatment device and / or its installation site.

In particularly suitable method, in the case of selecting a cooking program, the second value is detected after loading the treatment room with food and before the beginning or at the beginning of the work program.

It can be inventively provided that is represented by the second and / or third value, the loading of the treatment chamber with food, in particular determined by type, size, amount, seasoning, origin and / or state, in particular storage state, of the food.

In a method according to the invention, it can be provided that the third value results from a subtraction of the second value from the first value, in particular based on a linear vector calculation.

It can further be provided that the first, second and / or third value is displayed, printed or stored or stored, wherein preferably at least one further indication, including a time indication, such as a time and / or a date and / or a location, such as the region, the country and / or the geodetic altitude at the site, is stored.

According to the invention, it is additionally proposed that the third value and / or the work program be stored after being guided in response to the third value, automatically or manually, wherein preferably the third value becomes a stored value.

It can be provided that the stored values are assigned to work programs, so that when selecting a work program, only the stored values associated with the selected work program are used in the comparison with the third value.

In this case, it is also advantageous that, if at least a first minimum value is covered by the first value and / or at least a second minimum value by the second value and / or at least a third minimum value by the third value and / or if at least one first maximum value is exceeded by the third value the first value and / or at least one second maximum value by the second value and / or at least one third maximum value by the third value an error message is issued, an alarm is triggered, an instruction for an operator is issued and / or the work program is canceled.

Advantageously, it is proposed in this connection that the first value is set to zero either by inputting a command by an operator or automatically after performing a descaling program, a cleaning program, a ventilation and / or a date change.

It can be provided that, after the comparison of the third value with the stored values, a work program is automatically selected and initiated or suggested, whereby preferably a proposed work program, in particular at least one parameter thereof, can be changed or confirmed at least within predetermined limits.

Furthermore, methods according to the invention may be distinguished by the fact that the first and / or second value is determined or modified according to a, in particular resulting from a work program, introduction of water into the treatment room or be.

According to the invention, it is additionally proposed that an entry of ambient atmosphere into the treatment space, in particular the volume flow of the ambient atmosphere flowing into the treatment space, be taken into account when determining the first, second and / or third value, preferably by weighting.

It can be provided that a flushing of the treatment room with ambient atmosphere, such as during cooling, humidification, dehumidification, steaming or steaming, in particular the purging and / or flushing rate, and / or an opening of the door of the treatment room, in particular the degree of opening and / or Opening period, is or will be considered.

Furthermore, it can be provided that during the detection of the first and / or second value, a flushing and / or door opening is prevented.

Methods according to the invention may also be characterized in that the temporal development of the first and / or second value is taken into account, preferably by differentiation and / or integration.

It can be provided that a plurality of first values is detected, in particular distributed over the treatment room and / or the environment of the treatment room and / or depending on the time and / or temperature, and / or a plurality of second values is detected, in particular distributed over the treatment room and / or the environment of the treatment room and / or as a function of time and / or temperature.

In this context, it is proposed that at least one gas sensor array is used as sensor unit, and / or are detected as the first and second values of the odor in the treatment room and / or in the environment outside the treatment room, preferably also at least one temperature sensor and / or a humidity sensor is used.

It is advantageous if at least two first values and at least two second values are detected, one of which is representative of the treatment room atmosphere and the other representative of the ambient atmosphere, preferably a third first value, in particular by subtraction, from the first two Values and / or a third second value, in particular by subtraction, is calculated from the two second values.

Finally, it is proposed with the invention that a first third value of the first first value and the first second value, a second third value of the second first value and the second second value and / or a third third value of the third first value and the third second value is or will be determined.

The invention is therefore based on the surprising finding that, for example, the introduction of a food into the treatment room of a food processing device, the composition of the treatment room atmosphere is changed so that with a suitable gas sensor for determining the treatment room atmosphere already details, such as the Gargutart, the pretreatment , the quality and the seasoning of the food can be recognized and this information can be used to select a cooking program and guide it. To detect this change, the composition of the gases in the treatment room of the food processing equipment must be determined before and after loading the treatment room with a food, so that gargut characteristic independent disturbing background odors can be eliminated or at least reduced, for example via a subtraction. The initial state of the food processing device is thus determined by a type of calibration of the gas sensor, stored and can be subtracted or taken into account in a subsequent cooking process. Will that be Food processing device used continuously, the calibration can be repeated automatically. A further reduction of the effects of background odors can be achieved by detecting the ambient atmosphere, that is to say carrying out a measurement whose result allows conclusions to be drawn about the composition of the gases outside the treatment space but in the immediate vicinity of the cooking appliance. When determining the current state of the treatment room atmosphere, the influence of the ambient atmosphere, for example the kitchen air, can also be taken into account. So it can be ensured that the gas sensor provides good results without an intermediate cleaning or ventilation of the treatment room must take place.

According to the invention, it is possible, by comparing different output signals of the gas sensor directly before and after loading the treatment room with a food Gargutart (for example, chicken) quickly recognize and the user early on a proposal for a cooking program (for example, grilled chicken) to propose.

Is in a method according to the invention, a gas sensor system, as for example in the DE 10 2004 062 737 A1 is used, it is even possible, for example, not only fish to recognize fish as a fish, but also even more specific to differentiate between different species of fish, for example, zander, plaice or salmon. Thus, with the work program the user various cooking parameters can be proposed, such as the treatment room temperature, the end core temperature or the Endgare and the mode. A user can then confirm the suggested parameters or change the suggested parameters as desired. With the method according to the invention, the food processing device can manually or automatically store desired parameters newly set by the user together with the food to be detected by the gas sensor system and correspondingly take this information into account in later applications of the work program.

The user can assign certain descriptive names to output signals or differential signals determined by the food to be cooked, the pretreatment, the quality and the seasoning of the food, such as "pork neck provoncale" or "plaice Finkenwerder Art". Upon later recognition of this signal pattern, these designations can be displayed to the user. Through this learning process an additional ease of use is achieved.

For obvious false inputs by the user, e.g. an adjustment of too low a treatment room temperature, which makes the desired cooking of a detected food impossible, can be corrected by the food processing device. The process can then be used to easily set cooking parameters that have been used in the last applications or that have already been stored as typical cooking parameters from the factory. Of course, the user is made aware of the possible incorrect input.

With a reset function, the output of the gas sensor system can be manually and automatically reset to make any possible malfunction of the same recognizable. This reset function may be useful after cleaning or descaling the food processor or even after a date change.

The detection of the ambient atmosphere has the additional advantage that when a gas exchange between the treatment room atmosphere and the ambient atmosphere, such as occurs when cooling and dehumidifying the treatment room, the additional introduced into the treatment room odors are already identified. If these odors are known by a measurement of the ambient atmosphere, the signals caused by the foreign odors contained in the ambient atmosphere can be differentiated from the signals caused by the food to be cooked.

When ambient atmosphere is introduced into the treatment space, the volume flow, i. the amount of ambient atmosphere flowing into the treatment space per unit time is taken into account in the measurement. Conversely, in the case of a specific known odor signal of the ambient atmosphere, which does not occur in the treatment room, the volume flow can also be determined by the change of the odor signal in the treatment room.

The initial state of the cooking appliance can be quite decisively determined by the odors of the ambient atmosphere. By opening the treatment room door when loading and unloading the treatment room almost a complete exchange of the treatment room atmosphere takes place. The odors of the ambient atmosphere can even be so strong that the odors in the treatment room at the beginning of the work program so strong by the Ambient be determined that a measurement of the treatment room atmosphere at the beginning of the work program is unnecessary.

It may be advantageous if, as in the DE 10 2004 062 737 A1 proposed, a second gas sensor is used, or in only one gas sensor, a sampling system, namely for measuring the treatment room atmosphere and the ambient atmosphere. Thus, the dead time, which would otherwise result from the fact that the gas sensor system during the opening of the treatment room door, that is, during a gas exchange, to avoid unwanted measurement results, receiving no measured values are bypassed. The change in the gas composition with the door open but can also contain interesting information, such as the degree of opening of the treatment room door, so that a measurement with the door open can be quite useful.

The ambient air may also provide evidence of combustion outside the treatment room. For example, if the stewing of a cable is detected by sufficient signal strength of a corresponding known malodor, the cooking device may display a corresponding warning message or issue a warning tone.

When steaming, humidifying or moistening the treatment room, water-soluble odors can be introduced into the treatment room. It is also possible that odorants from the surfaces of the food to be dissolved out of the food condensed or separated on the food. This, in its entirety, may result in a change in odors in the treatment room, in addition to the fact that the humidity naturally has a large direct influence on the measurement of the treatment room atmosphere. If a humidifier or a steam generator is operated, this can be taken into account during the measurement. In known conditions of the treatment room, e.g. in the unloaded state, the influence of the water entry with the inventive method can even be specifically determined to take into account in subsequent operations of cooking programs of the cooking appliance, where such an entry of water takes place.

In addition, the temporal evolution of the signals of the gas sensor can be taken into account with respect to the initial state. If, according to a work program, grease remains on the walls of the treatment room, this will generate odors, for example by combustion, during the subsequent heating of the treatment space. These smells can be have already developed in the previously expired work program and thus provide valuable information about the state of the treatment room. These signals and the signal development can therefore also be taken into account in the determination of the initial state.

The inventive method thus offers a whole series of advantages over the prior art. Namely, the product quality of the cooked food is increased, the effort in the device operation is reduced, the user needs less expertise to use the food processing equipment, the monitoring effort is reduced in the running work programs and the reproducibility and thus the reliability of the results produced by the food processing equipment is increased ,

Further features and advantages of the invention will become apparent from the following description, are explained in the embodiments of a method according to the invention with reference to a single figure of a schematic drawing in detail. The figure shows a schematic sectional view of a food processing apparatus according to the invention.

The food processing apparatus 1 comprises a treatment space 4, to which a gas sensor 8 is connected via a sampling system 12. The gas sampling sensor 8 can be supplied with gases from the treatment chamber 4 via the sampling system 12. The signals from the gas sensor 8 are evaluated by a central processing unit 16 of the food processing device 1. The user has the option to set an operating program according to his wishes via an input unit 20. The input unit 20 is connected to the central processing unit 16, which in turn is connected to a display element 24, on which the user input and other messages of the food processing device 1 can be displayed graphically and alphanumerically. The input unit 20 and the display element 24 can also be embodied in one. In addition to the gas sensor 8 are in the treatment room 4 is still a temperature sensor 25 and a humidity sensor 26, with which the climate parameters temperature and humidity in the treatment room 4 can be determined. The output signals of the temperature sensor 25 and the humidity sensor 26 are used to control the treatment room climate, in particular by controlling a steam generator 28, of heating elements 29, a circulating air blower 40 and / or a ventilation device 44 takes place. The signals of the climate sensors 25, 26 are also taken into account in the evaluation of the gas sensor 8 in order to obtain an overall picture of the situation for food 31 in the treatment room 4.

Even before the user selects a work program via the input unit 20, the central arithmetic unit 16 analyzes the atmosphere in the treatment chamber 4 with the aid of the gas sensor 8, ie the starting situation by supplying gases from the treatment chamber 4 to the gas sensor 8 via the sampling system 12. This can be done with the food processing device 1 at regular intervals or continuously, or by the opening and closing of a door (not shown) of the treatment room 4 by means of a door contact switch 27 initiated.

If the food to be cooked 31 is introduced into the treatment space 4 by being pushed onto a food support 32 into a suspension frame (not shown), the composition of the treatment space atmosphere is again measured via the gas sensor 8, for example initiated via a food support contact switch (not shown). By differentiating the sensor signals before loading the treatment chamber 4 and after loading the treatment chamber 4 with the food 31, a difference in the gas composition of the treatment room atmosphere, which is caused by the food 31, regardless of disturbing background odors, determinable.

In a memory 36 of the central processing unit 16 typical signal patterns for different foods, spice compositions, marinades or the like are stored. In the central processing unit 16 not only said difference formation is performed, but also the calculated difference compared with the known signal patterns. If a difference signal pattern is detected, the user is proposed via the display element 24, a work program that fits the recognized food 31 with the recognized marinade or seasoning mixture.

The user is then able to confirm or change via the input unit 20 the preset parameters and the preset work program. Newly set customer inputs are stored by the central processing unit 16 together with the difference signal pattern in the memory 36, in order to recognize the same or a similar difference signal pattern to the user in the event of future recognition of the parameter last set and / or propose the last set work program on the display element 24. Similarly, when an unknown difference signal pattern and subsequent input of a customer request by the user via the input unit 20, the hitherto unknown difference signal pattern in the memory 36 of the central processing unit 16 can be stored, with the customer request for parameters and / or a work program.

The stored data can be statistically analyzed in the arithmetic unit 16. It is thus possible, for example, to propose to the user, for a certain difference signal pattern, the cooking parameters or work programs most frequently set for this difference signal pattern.

Data, along with other parameters such as time of day and date, is stored in memory 36 regularly, e.g. every 10 seconds, saved. If at a certain time (such as for breakfast or the like) or on a certain date (such as Sundays, Christmas or the like) a certain food 31, which is recognized by the seasoning and the Gargutart, prepared with a specific work program, so can at Occurrence of the same or a very similar difference signal pattern to just this time or date a corresponding work program and corresponding cooking parameters preset and proposed to the user. This date and time information is thus taken into account in the selection by the arithmetic unit 16 of the stored in the memory 36 and the difference signal pattern matching work programs.

If the food to be cooked is meat, as well as the seasoning and marinade of the food 31, its fat content near the surface also plays a role in the browning of the piece of meat. With large amounts of fat, browning reactions and even unwanted blackening occur more quickly. Since information about the fat content can also be determined with the gas sensor 8, it is possible to adapt the work programs or the parameters of the work programs accordingly. A lower browning is achieved in that the treatment room temperature over the heating elements 29 and treatment room circulation over the speed of the circulating air blower 40 are reduced.

• Ein langsamer Anstieg der Behandlungsraumtemperatur bei hoher Heizleistung spricht für eine große Gesamtbeschickungsmenge. Tritt gleichzeitig ein starkes Signal des Gassensors 8 auf, ist dies ein weiteres Indiz für eine große Gesamtbeschickungsmenge.
• Steigt, bei zunehmender Garung des Garguts 31, die durch den Gassensor 8 erkannt wird, die Feuchte schnell an, so ist dies ein Merkmal für einen hohen Wassergehalt des Garguts 31. Dabei muß die bereits erfolgte Gesamtbeschickungsmengenerkennung berücksichtigt werden. Gleichzeitig wird durch das Austreten von Wasser aus dem Gargut 31 ein frühzeitiges Ausschwemmen von Geruchsstoffen aus dem Inneren des Garguts 31 gefördert, was wiederum am schnelleren zeitlichen Anstieg der entsprechenden Signalmuster des Gassensors 8 zu erkennen ist.
• Große Stückgrößen sind durch eine langsamere Entwicklung der Gare, also durch eine geringere Steigung der Ausgabesignale des Gassensors 8 zu erkennen.

In addition to the fat content, it is also advantageous, the water content, the piece size, the total amount of feed, the type of meat (eg beef, pork, lamb, etc.), the meat (eg shoulder, neck, back, chest, club, etc .) and also the origin or type of feeding in the preparation of meat. This is made possible by evaluating the output signals of the gas sensor 8, the humidity sensor 26 and the temperature sensor 25. For this purpose, the temporal evolution of the signals at a given heating rate is considered. Accordingly, the time derivatives of the signals for the invention are of great importance. More specifically, taking into account all the sensor data from the sensors 8, 25, 26 of the food processing device 1 and its temporal evolution forms an overall picture of the food 31, which can be used to control the work program, for example, the output data of the three sensors 8, 25 , 26 evaluate as follows:

• A slow increase in treatment room temperature at high heat output speaks for a large total amount of feed. At the same time a strong signal of the gas sensor 8 occurs, this is another indication of a large total amount of charge.
• If, with increasing cooking of the item to be cooked 31, which is detected by the gas sensor 8, the humidity quickly, so this is a feature for a high water content of the food 31. Here, the already taken Gesamtbeschickungsmengenerkennung must be considered. At the same time an early flushing out of odors from the interior of the food 31 is promoted by the leakage of water from the food 31, which in turn can be seen in the faster increase in time of the corresponding signal pattern of the gas sensor 8.
• Large piece sizes can be recognized by a slower development of the goods, ie by a smaller slope of the output signals of the gas sensor 8.

• Die Erkennung der Art des Garguts 31 erfolgt schrittweise, d.h. es wird zum Beispiel zunächst erkannt, daß es sich bei dem Gargut 31 um Fleisch und nicht um Gemüse handelt. Bereits auf dieser Grundlage lassen sich erste Einstellungen des Behandlungsraumklimas vornehmen. Anschließend wird beispielsweise erkannt, daß eine Würzung, aber keine Marinade am Gargut 31 vorhanden ist, was auf die Einstellung der Behandlungsraumtemperatur Einfluß hat. Anschließend entwickelt sich das Differenzsignalmuster beispielsweise dahingehend weiter, daß nur Rindfleisch als Gargut 31 in Frage kommt. Hier kann eine Anzeige auf dem Anzeigeelement 24 erfolgen, die dem Anwender mitteilt, daß ein Arbeitsprogramm für gewürztes Rindfleisch gestartet wurde. Gleichzeitig wird dem Anwender die Möglichkeit gegeben, die vorgegebenen Einstellungen über die Eingabeeinheit 20 zu verändern, die dann wiederum von der Recheneinheit 16 zusammen mit dem Differenzsignalmuster und der zeitlichen Entwicklung des Differenzsignalmusters abgespeichert werden.
• Mit der Eingabe gibt der Anwender z.B. einen bestimmten Bräunungswunsch und eine bestimmte Konsistenz vor. Während des Garprozesses erkennt die zentrale Recheneinheit 16 aufgrund der Ausgabesignale des Gassensors 8, daß das Rindfleisch über einen hohen Fettgehalt an der Oberfläche verfügt und nur kurz abgehangen wurde. Daraufhin wird das Arbeitsprogramm derart angepaßt, daß der Kundenwunsch bezüglich der Bräunung des Lebensmittels eingehalten werden kann. Dies kann durch Reduzieren der Behandlungsraumtemperatur erreicht werden, da der hohe Fettgehalt zu einer schnelleren Bräunung führt. Um z.B. eine zarte Konsistenz des Rindfleischs trotz der kurzen Reifungsphase beim Abhängen zu erreichen, kann eine Reifungsphase bei erhöhtem Garegrad eingestellt werden, d.h. das Reifen des Fleischs wird bei Erreichen der Gare nachgeholt, indem das Gargut 31 bei einer niedrigen Behandlungsraumtemperatur, also bei einer möglichst gleichbleibenden Endkerntemperatur eine gewissen Zeit gehalten wird. Dadurch wird ein Nachreifen des Fleischs erreicht. Dem Anwender wird dies über das Anzeigeelement 24 mitgeteilt, so daß er in der Lage ist, das bereits fertig gegarte, aber noch nicht fertig gereifte Fleisch aus dem Behandlungsraum 4 zu entnehmen und das Nahrungsmittelbehandlungsgerät 1 für eine andere Anwendung frei zu machen.
• Mit Hilfe des erfindungsgemäßen Verfahrens sind weitere Optimierungen von Garprogrammen möglich. So kann z.B. der Verlauf der Behandlungsraumtemperatur entsprechend der Würzung oder der Marinade eines Lebensmittels, die durch die Auswertung von Sensorsignalen erkannt wurde, für einen gewünschten Bräunungsgrad angepaßt werden. Eine Marinade mit Zucker führt beispielsweise bei einem gleichen Arbeitsprogramm zu einer stärkeren Bräunung eines Garguts im Vergleich zu einem unbehandelten Lebensmittel oder einem Lebensmittel, das mit einer zuckerfreien Marinade mariniert wurde. Bei gleichem Bräunungswunsch, der entweder durch Kundeneingabe am Nahrungsmittelbehandlungsgerät bestimmt oder durch eine Grundeinstellung vorgegeben sein kann, ist es so möglich, die Behandlungsraumtemperatur eines Arbeitsprogramms zu reduzieren, wenn eine zuckerhaltige Marinade erkannt wurde. Dadurch wird erreicht, daß die gewünschte Bräunung unabhängig von der Marinade immer zu einem gleichbleibenden Endresultat führt.

The method according to the invention makes it possible, for example, to guide a cooking program after loading the treatment space 4 with food to be cooked 31, as follows:

• The detection of the type of food to be cooked 31 is gradual, ie it is first recognized, for example, that it is the food 31 to meat and not vegetables is. Already on this basis, the first settings of the treatment room climate can be made. Subsequently, it is recognized, for example, that a seasoning, but no marinade on the food 31 is present, which has on the setting of the treatment room temperature influence. Subsequently, the difference signal pattern evolves, for example, to the effect that only beef as food to be cooked 31 comes into question. Here, a display on the display element 24 can be made, which notifies the user that a work program for spiced beef has been started. At the same time the user is given the opportunity to change the default settings via the input unit 20, which in turn are then stored by the arithmetic unit 16 together with the difference signal pattern and the temporal evolution of the difference signal pattern.
• With the input, the user specifies, for example, a specific tanning request and a certain consistency. During the cooking process recognizes the central processing unit 16 due to the output signals of the gas sensor 8 that the beef has a high fat content at the surface and was hung only briefly. Then the work program is adjusted so that the customer's request regarding the browning of the food can be met. This can be achieved by reducing the treatment room temperature as the high fat content results in faster browning. For example, to achieve a delicate consistency of the beef despite the short maturation phase when hanging, a maturation phase can be set at increased cooking, ie the maturing of the meat is made up on reaching the Gare by the food 31 at a low treatment room temperature, ie at a possible constant end core temperature is maintained for a certain time. As a result, a ripening of the meat is achieved. The user is informed via the display element 24, so that he is able to remove the already cooked, but not yet fully matured meat from the treatment room 4 and to make the food processing device 1 for another application free.
• With the help of the method according to the invention further optimizations of cooking programs are possible. Thus, for example, the course of the treatment room temperature corresponding to the seasoning or marinade of a food, which was detected by the evaluation of sensor signals, adapted for a desired degree of browning become. A marinade with sugar, for example, results in a stronger browning of a food compared to an untreated food or a food that has been marinated with a sugar-free marinade. With the same amount of browning desired, either determined by customer input on the food processor or predetermined by a default setting, it is possible to reduce the treatment room temperature of a work program when a sugary marinade has been detected. This ensures that the desired tanning regardless of the marinade always leads to a consistent end result.

The signals of the gas sensor 8, if it consists of a plurality of sensor areas, such as from DE 44 23 289 C1 known to be represented as a vector. For example, if the gas sensor 8 consists of twenty individual areas, the sensor signal is first recorded as a vector consisting of twenty linearly independent unit vectors. In addition, other information relating to the climate in the treatment room 4, such as temperature and humidity can be included as additional linear independent information, so that a twenty-two-tuple, ie a vector of twenty-two linearly independent unit vectors, arises and this for calculating the state and is used in particular for detecting the temporal development of the treatment room climate.

By training the sensor system 8, 25, 26, an example of a three-dimensional subspace of the twenty-two-dimensional vector space is created by projection. The position of the three-dimensional subspace is chosen so that the expected changes in the sensor signals are particularly strong on the basis of the three dimensions reduced vectors. With this method, the influence of spurious odors on the sensor signals can be reduced by eliminating the dimensions of the vector signal, which are affected by the spurious odors, by the projection. All this is done by training the sensor system 8, 25, 26. During the course of a work program, the three-dimensional projection plane is rotated as often as necessary in the twenty-two-dimensional space. It is also conceivable that the dimension of the subspace is adapted to the event to be recognized, so for example, a two- or four-dimensional subspace is considered. With the method according to the invention it is now possible to make the evaluation of the sensors 8, 25, 26 also insensitive to such disturbing odors that are unknown and signal components in the considered projection level, as they occur, for example, in several directly successive cooking with the same food. Alternatively, a back transformation into a linearized space for the evaluation of the sensor signals can be performed.

If there is an unknown deviation from typical odor profiles stored in the memory 36, it is possible to conclude that undesired substances are present. Thus, interfering odors can go back to residues of cleaners or rinse aids, packaging materials, kitchen tools or poisons and trigger that on the display device 24, the display: "Unknown substances in the treatment room" appears, and optionally also gives an audible warning to the user. If the odor profile of a fault is known, the work program may be terminated altogether or continued after a confirmation, inquiry or intervention by the user. This can be useful, for example, when detecting shot pellets in the food 31, in particular game, or combustion residues on the heating elements 29 of the food processing device 1.

The detection of leaks in the treatment room 4 or a combustion chamber (not shown) of a gas-powered food processing apparatus 1 as a disorder is also possible, in which case, for example, an indication for carrying out maintenance can be given via the display element 24. With a larger gas leak follows the shutdown of the food processing device 1 with simultaneous ventilation through a ventilation device 44 of the treatment room 4 to prevent fires. Each fault is recorded in a security protocol (HACCP protocols) of the central processing unit 16, so that a later review by a third party is possible.

In addition to the sequence of cooking programs, the course of a cleaning program in the food processing device 1 with the gas sensor 8 and the other sensors 25, 26 of the food processing device 1 can be monitored and controlled and regulated via the central processing unit 16. Here, for example, it can be recognized how large the contamination is or whether an incorrect amount of cleaner or rinse aid was used. The user may then receive appropriate indications about the display element 24 to respond thereto. If there is no reaction of the user, an adaptation of the cleaning program by the central processing unit 16 can take place automatically, for example by adaptation to faulty conditions.

The cleaning effect of a cleaning program can be monitored with the gas sensor 8. Thus, residues remaining with the gas sensor 8 can still be detected in the treatment room 4 and the cleaning program can be adapted accordingly in order to enable the desired complete cleaning of the treatment space. Also possible is an indication of the retention of residues to the user, who can then initiate appropriate steps again via the input unit 20.

By storing all processes in the memory 36 of the central processing unit 16 possible complaints can be checked by the user and at the same time an improved error analysis of the food processing device 1 are performed.

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

LIST OF REFERENCE NUMBERS

1

Food preparation appliance

4

treatment room

8th

gas sensor

12

Sampling system

16

computer unit

20

input unit

24

display element

25

temperature sensor

26

humidity sensor

27

Door switch

28

steam generator

29

heating element

31

be cooked

32

food support

36

Storage

40

circulation fan

44

aerator

Claims (22)

1. Method of conducting a work program in a processing chamber of a food processing apparatus, wherein at least the processing chamber atmosphere of the food processing apparatus is captured by at least one sensor unit and the work program is conducted in dependence on values captured with said unit and values stored in a storage unit,
   characterized by the following steps:

   - capturing at least one first value of the processing chamber atmosphere and/or the surrounding atmosphere of the food processing apparatus prior to the selection and/or beginning of the work program,

   - storing the first value,

   - capturing at least one second value of the processing chamber atmosphere and/or the surrounding atmosphere of the food processing apparatus after loading the processing chamber with products to be cooked or after inserting a descaler and/or cleaning agent into the processing chamber and/or after the beginning of the work program,

   - determining of at least one third value from the first and second values,

   - comparing of the third value with the stored values, and

   - conducting the work program in dependence on the result of the comparison of the third value with the stored values.
2. Method according to claim 1, characterized in that
   a cooking program, descaling program, or cleaning program is selected as work program.
3. Method according to claim 2, characterized in that
   if a cooking program is selected, the first value captured prior to loading the processing chamber with products to be cooked.
4. Method according to claim 2 or 3, characterized in that
   the initial condition of the food processing apparatus, in particular the processing chamber and/or the surrounding atmosphere, is represented by the first value, wherein the initial condition is determined by the level of soiling and/or the history of the operation of the food processing apparatus and/or its location.
5. Method according to one of claims 2 through 4, characterized in that
   if a cooking program is selected, the second value is captured after loading the processing chamber with products to be cooked and prior to or upon the beginning of the work program.
6. Method according to one of the preceding claims, characterized in that
   the loading of the processing chamber with products to be cooked is represented by the second and/or third value, in particular determined by the type, size, quantity, seasoning, origin and/or condition, in particular the storage condition, of the products to be cooked.
7. Method according to one of the preceding claims, characterized in that
   the third value results from a subtraction of the second value from the first value, in particular on the basis of a linear vector analysis.
8. Method according to one of the preceding claims, characterized in that
   the first, second and/or third value(s) is/are displayed, printed out or stored, wherein at least one further specification, including a time specification such as a time of day and/or a date and/or a location such as the region, the country and/or the geodetic height at the location is saved preferably when storing.
9. Method according to one of the preceding claims, characterized in that
   the third value and/or the work program after conduct of said program is saved in dependence on the third value, automatically or manually, wherein preferably the third value becomes a stored value.
10. Method according to one of the preceding claims, characterized in that
    the stored values are assigned to work programs so that, when selecting a work program, only the values assigned to the selected work program are used for the comparison with the third value.
11. Method according to one of the preceding claims, characterized in that
    an error message is issued, an alarm is triggered, an instruction is given to an operator and/or the work program is aborted if the first value is below at least one first minimum value and/or the second value is below at least one second minimum value and/or the third value is below at least one third minimum value and/or if the first value exceeds at least one first maximum value and/or the second value exceeds at least one second maximum value and/or the third value exceeds at least one third maximum value.
12. Method according to one of the preceding claims, characterized in that
    the first value is set at zero either by entering a command by an operator or automatically after carrying out a descaling program, a cleaning program, an airing and/or a change of date.
13. Method according to one of the preceding claims, characterized in that
    after the comparison of the third value with the stored values, a work program is automatically selected and initiated or suggested, wherein preferably a suggested work program, in particular at least one parameter of said program, is changeable or confirmable at least within predetermined limits.
14. Method according to one of the preceding claims, characterized in that
    the first and/or second value(s) is/are determined or modified after the insertion of water into the processing chamber, in particular as a result of a work program.
15. Method according to one of the preceding claims, characterized in that
    an entry of surrounding atmosphere into the processing chamber, in particular the volume flow of the surrounding atmosphere flowing into the processing chamber, is taken into account preferably by weighting, when determining the first, second and/or third value(s).
16. Method according to claim 15, characterized in that
    a rinsing of the processing chamber with surrounding atmosphere, like when cooling down, moistening, drying, dehumidifying or steaming, in particular the rinsing time and/or rinsing rate, and/or an opening of the door of the processing chamber, in particular the opening degree and/or opening time, is/are taken into account.
17. Method according to one of the preceding claims, characterized in that
    a rinsing and/or opening of the door is prevented during the capturing of the first and/or second value(s).
18. Method according to one of the preceding claims, characterized in that
    the development(s) in time of the first and/or second value(s) is/are taken into account, preferably by means of differentiation and/or integration.
19. Method according to one of the preceding claims, characterized in that a number of first values are captured, in particular distributed over the processing chamber and/or the environment of the processing chamber and/or in dependence on the time and/or temperature, and/or a number of second values are captured, in particular distributed over the processing chamber and/or the environment of the processing chamber and/or in dependence on the time and/or temperature.
20. Method according to one of the preceding claims, characterized in that
    at least one gas sensor array is used as sensor unit, and/or the odor in the processing chamber and/or in the environment outside the processing chamber is/are captured as first and second values, wherein preferably also at least one temperature sensor and/or one humidity sensor is used.
21. Method according to one of the preceding claims, characterized in that
    at least two first values and at least two second values are captured of which one is representative of the processing chamber atmosphere and the other is representative of the surrounding atmosphere, wherein preferably one third first value is calculated, in particular by subtraction, from the two first values and/or one third second value is calculated, in particular by subtraction, from the two second values.
22. Mehod according to claim 21, characterized in that
    a first third value is determined from the first first value and the first second value, a second third value is determined from the second first value and the second second value and/or a third third value is determined from the third first value and the third second value.

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