DE102018102123A1 - Method and cooking appliance for cooking at least one item to be cooked - Google Patents

Abstract

A method for cooking at least one product to be cooked by means of a cooking appliance (10) is described in which the food to be cooked and an effect parameter of the food are set. The effect parameter is converted into at least two different control parameters via which the cooking appliance (10) is regulated during the cooking process. Furthermore, a cooking appliance (10) for cooking at least one cooking product is described.

Description

The invention relates to a method for cooking at least one product to be cooked by means of a cooking appliance. Furthermore, the invention relates to a cooking appliance for cooking at least one cooking product.

In large kitchens and professional kitchens intelligent cooking appliances are used, with which food can be cooked so that they meet the desire of the operator of the cooking appliance or the customer by running appropriate cooking programs that include, for example, different cooking processes that starts automatically from the cooking appliance and ended.

Usually, the operator of the cooking appliance can select a cooking product group and additionally a food category or a cooking process via a control panel provided on the cooking appliance or a corresponding operating area in order to select a corresponding cooking program. Subsequently, the user can optionally set at least one setting parameter in the desired manner via the operating area in order to adapt the cooking result to his wishes individually. These setting parameters can be the desired browning level of the cooked cooking product, the core temperature of the food during a holding or at the end of the cooking process, the cooking chamber temperature, the moisture in the cooking chamber, the moisture addition in the cooking chamber and / or the cooking time over which the Cooking device is controlled or regulated during the cooking process.

These adjustment parameters may be control parameters which may each result in a target attribute of the food to be sensed during the cooking process. For this purpose, for example, a core temperature sensor is inserted into the food to capture the core temperature of the food.

Furthermore, the setting parameters may be control parameters of the cooking appliance, which relate to the cooking chamber atmosphere that is to be present during the cooking process.

There are also adjustment parameters that are checked or evaluated by the operator of the cooking appliance at the end of the cooking process, ie human sensory.

However, it has proved to be disadvantageous in these setting parameters that the user of the cooking appliance can hardly understand how the actual cooking result, which includes a multiplicity of factors and impressions, is related to the various setting parameters that he can change or the setting parameters affect the cooking result.

The object of the invention is to provide a possibility with which the user of the cooking appliance can adjust the cooking result to be obtained in a simpler and intuitive manner, so that this corresponds to his expectations or those of the customer.

• - Einstellen des zu garenden Garguts, und
• - Einstellen eines Effektparameters des Garguts, wobei der Effektparameter in wenigstens zwei unterschiedliche Regelparameter umgerechnet wird, über die das Gargerät während des Garvorgangs geregelt wird.

The object is achieved by a method for cooking at least one product to be cooked by means of a cooking appliance, with the following steps:

• - setting the food to be cooked, and
• - Setting an effect parameter of the food, wherein the effect parameter is converted into at least two different control parameters over which the cooking appliance is controlled during the cooking process.

Furthermore, according to the invention, the object is achieved by a cooking device for cooking at least one item to be cooked, having a cooking space, a control unit and an operating area, via which an effect parameter of the food to be cooked can be set, wherein the control unit is set up to convert the effect parameter into at least two control parameters, over which the cooking appliance is regulated.

The basic idea of the invention is that the user of the cooking appliance can set a self-explanatory effect parameter for the food to be cooked, which is linked for the user and / or the customer with known attributes with regard to the cooked food, which correspond to the desired result of the customer or the user , The food to be cooked is thus cooked in such a way that it corresponds to the consumer's or user's perception of the product with regard to the corresponding effect. The set effect parameter is internally converted by the control unit of the cooking appliance into at least two different control parameters via which the cooking appliance is controlled or regulated in order to obtain the desired effect associated with the effect parameter in the cooking result. It is thus no longer necessary for the user to set the control parameters manually in order to obtain his desired result as far as possible. In this respect, the cooking process is simplified because the user no longer has to set for him not understandable setting parameters whose influence on the cooking result for him is not immediately apparent, but a self-explanatory effect parameters. The self-explanatory effect parameter can also be a mix of adjustment parameters (e.g., tanning and time) and an optional effect parameter (rustic baked).

For example, the at least one effect parameter to be set is a grill effect, a brick oven effect and / or a rustic effect. The grill effect is intended for example for vegetables and meat, whereas the stone oven effect or rustic effect may be provided for certain baked goods.

With the respective effect parameter, the user or customer associates certain expectations of the cooked food which are linked to corresponding target attributes of the food, for example the browning, the cracking behavior or the roasting aroma and the smoke flavor.

The at least one effect parameter can be made available to the user so that the user can activate or deactivate it. It can also be provided that the effect parameter is set by the user. The at least one effect parameter set for selection can be dependent on the (previously) set food to be cooked.

One aspect provides that at least one of the at least two control parameters results in a target attribute of the food to be sensed during the cooking process. In this respect, the control parameters that result from the conversion of the set effect parameter can be, inter alia, the adjustment parameters that the user had hitherto had to set automatically if he wanted to vary the cooking result.

The two different control parameters, into which the adjusted effect parameter is converted, can therefore be linked to sensory target variables, to which the cooking appliance is regulated during the cooking process.

The user of the cooking appliance can set the effect parameter to a certain value so that this set value for the effect parameter is converted into two values which are assigned to the at least two different control parameters. For example, a brick oven effect becomes the value 5 set by the user of the cooking appliance, which then enters a value 5 for the control parameter browning, a value 7 for the control parameter crispness and a value 0 for the control parameter humidity is converted. The cooking appliance then regulates corresponding components of the cooking appliance during the process to the appropriate control parameters.

By adjusting the food, therefore, the cooking program is already set or selected, which is then adjusted or set individually to the wishes of the customer on the effect parameters.

For example, the cooking program "meat grilling" is set on the basis of the set cooking product, whereby this can then be individually adjusted or set by activating or correspondingly setting the effect parameter "grill effect". It is therefore no longer necessary to set the individual setting parameters individually. Rather, the effect parameter provides a combination of the respective individual, especially internally (control technology) used, setting parameters that are linked together. This makes it possible to customize the cooking program accordingly easier and more intuitive. The operator, for example the cook, finds himself in his "technical language" again.

A further aspect provides that at least one of the at least two control parameters for manual adaptation of the corresponding control parameter is made available to the user of the cooking appliance after the effect parameter has been set. This makes it possible for the user himself to make changes in order to obtain the desired cooking result for him. The garment-side conversion of the set effect parameter can be changed or adjusted as needed. The at least one control parameter may be provided for manual adjustment automatically or as a result of a received command by the user, for example after activating a corresponding button.

For example, a cooking product group, a cooking process and / or a food category are or are selected manually when the food to be cooked is set. As a result, the user of the cooking appliance can select "baked goods" as the cooking product group, after which the user can select "bread rolls" as the food category. It is also possible with the "meat" cooking product group to select the food category "breaded", "crust roast", "crickets" or "meat in the dough coat". Furthermore, in the cooking product group "chicken" you can choose between the food categories "tandoori" or "barbecue". The manual selection of the cooking product group (and optionally the food category) is then followed by the selection or setting of the effect parameter in order to adapt the correspondingly selected or set cooking program individually.

Alternatively, it can be provided that at least the cooking product group (and possibly the food category) is automatically detected by the cooking appliance, so that the setting of the food to be cooked does not have to be done manually, since the food to be cooked is set automatically. For this purpose, an optical sensor system can be provided which optically detects the food to be cooked, if the food to be cooked is introduced, for example, into the cooking space of the cooking appliance. The data obtained are then evaluated by an associated processor or the control unit of the cooking appliance to automatically close the cooking group (and possibly the food category).

It can also be provided that the cooking product category is detected automatically via the optical sensor system, after previously the cooking product group has been set manually.

A further aspect provides that the conversion of the set effect parameter into the at least two control parameters takes place by means of a control unit of the cooking appliance, which accesses a database. In the database, which can be stored on a data memory of the cooking appliance, therefore, various effect parameters are stored, which are made available in particular depending on the setting of the food to be cooked in order to be adjusted accordingly.

Alternatively, the database can be stored on a server, which the cooking appliance accesses accordingly.

In addition, the conversion of the adjusted effect parameter can be carried out by means of artificial intelligence and / or mathematical models. In general, optimization methods can be stored that take into account environmental conditions or influencing parameters when converting the adjusted effect parameter in order to optimize the running cooking processes in an optimized way.

The mathematical models can be regression methods which provide a corresponding mathematical relationship between the at least two control parameters and the effect parameter.

If the conversion is carried out by means of artificial intelligence, learning processes can proceed in an automatic manner, so that there is no need for manual intervention in order to obtain an optimum cooking result, since the cooking appliance independently learns the corresponding conversion of the effect parameter. For this purpose, the cooking appliance can recognize, inter alia, that for certain food items the conversion has been adjusted by the user and apply this accordingly when converting other food items. Consequently, due to the artificial intelligence, the cooking device automatically creates correlations in the conversion of the effect parameters for different food items.

For example, at least the geographical location of the cooking appliance is taken into account when converting the effect parameter. This can be realized in a simple manner via the selected language setting on the cooking appliance, so that it is possible to conclude on a specific language area, in particular a country.

It can also be provided to detect the geographical location via a corresponding sensor, for example a "Global Positioning System" sensor (GPS sensor). This results in particular in a very accurate determination of the geographical location.

Among other things, it is possible to deduce the altitude and thus the air pressure via the geographical location in order to adapt the running cooking processes accordingly, for example to adapt the conversion of the set effect parameter accordingly.

It is also possible to take into account the regional preferences regarding the cooking results due to the geographical location. If the geographical location is recorded by means of an appropriate sensor, the geographical location can be determined very precisely, which makes it possible to focus even more in detail on the regional preferences, since these are not only country-specific, but may vary regionally in one country.

Another aspect provides that applied control parameters of further networked cooking appliances are taken into account when converting the effect parameter. In this respect, the cooking processes that have elapsed with other (networked) cooking appliances are taken into account in order to record the settings of the control parameters intended for the desired cooking result and to accept them accordingly or at least take them into account during the conversion. This ensures that the conversion of the effect parameter always takes place in the most optimal possible manner with regard to the desired cooking result, since the cooking appliance is trained or learned by the other (networked) cooking appliances.

For example, only the cooking devices that are close to the cooking appliance's geographical location are taken into account in order to record the corresponding regional preferences of the customers in the corresponding region.

The effect parameter can be infinitely adjustable. This makes it possible for the user to set the effect parameter flexibly, as a result of which the desired cooking result can be achieved particularly well. This can be implemented in a simple manner by a sliding slider, which is provided in the operating area of the cooking appliance. The user of the cooking appliance can adjust the slider accordingly.

For example, the cooking area of the cooking appliance is provided via a Graphical User Interface (GUI) on which an area designed as a slider is provided, which can be operated accordingly. The graphical user interface (GUI) can therefore be displayed on a screen that forms at least part of the operating area. The screen may be proximity-sensitive, such that the user touches the screen, for example, to adjust the effect parameter by moving the user's finger over an appropriate area.

Alternatively, the effect parameter can be activated or deactivated via a selectable button or a corresponding switch so that it can not be adjusted continuously or in steps.

• - 1 eine schematische Darstellung eines erfindungsgemäßen Gargeräts zum Garen wenigstens eines Garguts,
• - 2a bis 2c eine schematische Darstellung eines Bedienbereichs des Gargeräts aus 1 in verschiedenen Bediensituationen, und
• - 3 eine schematische Übersicht eines erfindungsgemäßen Verfahrens zum Garen wenigstens eines Garguts.

Further advantages and features of the invention will become apparent from the following description and the drawings, to which reference is made. In the drawings show:

• - 1 a schematic representation of a cooking appliance according to the invention for cooking at least one cooking product,
• - 2a to 2c a schematic representation of an operating area of the cooking appliance 1 in different operating situations, and
• - 3 a schematic overview of a method according to the invention for cooking at least one cooking product.

In 1 is a cooking appliance 10 shown schematically, a housing 12 which has a cooking space 14 as well as a technical room 16 surrounds.

In the technical room 16 is, inter alia, a control unit 18 housed over the components 20 of the cooking appliance 10 be controlled, which may be in operation during the cooking process, such as a heater, a steam generator and / or a smoking unit (also referred to as smoker).

The control unit 18 is also with a data storage 22 coupled, inter alia, a database is stored on the by the control unit 18 can be accessed, as will be explained below.

In addition, the cooking appliance includes 10 a communication interface 24 with which the cooking appliance 10 at least with other cooking appliances 10 and / or a server can communicate.

The cooking appliance 10 that with the server or other cooking appliances 10 communicates, which are also called networked cooking appliances 10 can be designated, thus forms with the other cooking appliances 10 and / or the server a system.

Furthermore, the cooking appliance 10 according to the embodiment shown, a sensor 26 on, about the geographical position or the geographical location of the cooking appliance 10 can be determined. In this respect, it can be at the sensor 26 to act as a Global Positioning System (GPS) sensor.

On the outside of the cooking appliance 10 So on the case 12 , is an operating area 28 provided by the operator of the cooking appliance 10 can be operated to set, inter alia, a corresponding cooking program for the food to be cooked, as described below with reference to the 2 and 3 will be explained.

The operating area 28 can be provided, at least in part, via a screen as a graphical user interface (GUI), for example, the screen being touch-sensitive, so that the user can intuitively make appropriate operations by touching the screen.

In the embodiment shown, the cooking appliance comprises 10 Furthermore, an optical sensor system 30 , which is furnished, among other things, in the cooking chamber 14 at least partially detect automatically introduced food to be cooked. The optical sensor system 30 is also with the control unit 18 coupled, which is not shown for the sake of better illustration. In this respect, those of the optical sensor system 30 collected data to the control unit 18 for further processing.

Hereinafter, referring to the 2 and 3 explains how a method for cooking food with the cooking appliance 10 he follows.

First, the food to be cooked is set, which is in the oven 14 is introduced to cook it.

This can be done manually via the operating area 28 take place, in particular the illustrated GUI by the user of the cooking appliance 10 there selects a cooking group, such as baked goods, meat, chicken, fish, etc., such as, inter alia 2a evident.

Subsequently, a food category of the selected cooking product group can be accessed via the operating area 28 be selected as in 2 B is shown schematically for the cooking product group "baked goods". As a selectable Gargut categories are the user, among other things, "bread / rolls", "yeast cake", "biscuits / tea biscuits", "pizza", etc. to choose from.

As an alternative or in addition to the purely manual selection of the food to be cooked, ie the food group or the food category, an automatic detection via the optical sensor system 30 of the cooking appliance 10 take place over which the cooking product group and / or the food category of the food to be cooked is detected in an automatic manner.

For example, the optical sensor system detects 30 the food, if this in the oven 14 is introduced, wherein the data by the control unit 18 be evaluated accordingly to close the cooking product group and / or the food category.

After the food to be cooked (manually and / or automatically) has been set, the user of the cooking appliance 10 an effect parameter for the food to be cooked on the operating area 28 displayed, which he can select or set accordingly. The effect parameter can be over one on the operating area 28 displayed slider 32 be set by the user of the cooking appliance 10 is infinitely adjustable in order to allow a particularly simple fine adjustment of the effect parameter to the individual wishes.

Alternatively, the effect parameter can be adjusted stepwise via a corresponding display element on the operating area 28 which includes two, three or more stages.

Furthermore, it can be provided that the effect parameter is displayed as a button that can only be activated or deactivated.

In 2c the effect parameter "grill effect" is shown, which is available for selection, for example, if the user has previously selected the food category "meat" and the food group "barbecue".

Through the appropriate setting of the food category and the food group, the cooking program "meat barbecue" has been set accordingly, which can be customized on the set effect parameters to adjust the cooking result to the desired result.

The effect parameter "grill effect" can be selected by the user via the slider bar 32 be adjusted continuously. Alternatively, the setting via a rotary knob 34 or another switch physically located on the cooking appliance 10 exists or is displayed on the GUI.

If the setting of the effect parameter has been made, the user of the cooking appliance will be informed 10 at the same time a number associated with its setting for the effect parameter in the operating area 28 displayed to allow the user to assign it. For example, a range of 0 to 10 may be provided for each effect parameter. If a finer tuning is desired, a larger range of values can also be provided.

As soon as the user has set the effect parameter of the food accordingly, the adjusted effect parameter is determined by the control unit 18 converted into at least two different control parameters over which the cooking appliance 10 is regulated during the cooking process, in particular the corresponding components 20 of the cooking appliance 10 ,

Among other things, the control parameters are therefore parameters which, among other things, regulate the cooking chamber atmosphere, for example the control parameter "browning" and the control parameter "smoke". In this respect, it is the driven components 20 , which are controlled by the control parameters, a smoking unit and a heater of the cooking appliance 10 Among other things, its temperature is controlled to influence the browning of the food during cooking.

Furthermore, in the effect parameter "grill effect" the (internal, not displayed to the operator) control parameter "roast flavor" or "grill strip" may be provided, which are also linked to the corresponding effect parameter. In this respect, the control unit calculates 18 the value set for the effect parameter "Grill effect" into corresponding values for the respective control parameters associated with the effect parameter.

The control unit uses the conversion parameter of the effect parameter 18 for example, to the data store 22 to search the database for suitable conversion values for the adjusted effect parameter so that the set value of the effect parameter is converted into values for the different control parameters.

$$\frac{d\left(Bräunung\right)}{dt}=k_{Bräunun{g}^e}-\frac{e_{Bräunung}}{T}\ast Bräunung$$

For example, the value of 7 set for the effect parameter "grill effect" becomes the value 5 for the control parameter "browning" and the value 6 for the control parameter "smoke" converted, which then uses the following equations in the control of the cooking appliance 10 , in particular of the components 20 of the cooking appliance 10 , be used: $$\frac{d\left(RaucH\right)}{dt}=k_{Rauc{H}^e}-\frac{e_{RaucH}}{T}*RaucH;$$

$$\frac{d\left(BräununG\right)}{dt}=k_{Bräunun{G}^e}-\frac{e_{BräununG}}{T}*BräununG$$

The parameters k _smoke and k _browning can be empirical, food-dependent factors, the parameter T the surface temperature of the food, the parameters E _smoke and E _browning food-dependent values of the activation energy and the parameters "smoke" or "browning" the corresponding converted values for the control parameters.

It can also be provided that the parameters are calculated, for example by means of food properties (for example composition, heat capacity and / or heat conductivity).

The above equations may be provided in an analogous manner for further control parameters corresponding to the cooking appliance 10 during cooking, especially the components 20 ,

In this respect, it is possible on the set effect parameters that the user of the cooking appliance 10 the desired cooking result on the cooking appliance 10 can adjust in a simple manner, which corresponds to his ideas or those of the customer according to the prevailing traffic concept. For this purpose, it is no longer necessary to set the respective control parameters or setting parameters individually, but only the summary effect parameters. On the contrary, it is now possible for such attributes as smoke and roast aroma to be influenced by the effect parameter, which had previously been used internally only for control purposes. Accordingly, the user-friendliness of the cooking appliance increases 10 and also the individualization of the cooking results.

Rather, the user therefore merely selects an effect parameter corresponding to his traffic conception, which is self-explanatory due to the associated traffic concept. The effect parameter will then be from the cooking appliance 10 , in particular the control unit 18 , converted into appropriate control parameters over which the cooking appliance 10 is regulated.

To convert the adjusted effect parameter mathematical models can be considered, which among other things apply to applied control parameters of other networked cooking appliances 10 and / or the geographical location of the cooking appliance 10 resorting to the sensor 26 can be detected.

This makes it possible that regional preferences with regard to the desired target result or cooking result of the food can be taken into account in a simpler manner, since the conversion of the adjusted effect parameter into the respective control parameters takes place in accordance with the regional presence.

For example, for a first region, the value set for the effect parameter "grill effect" would be 7 in the value 5 for the control parameter "browning" and the value 6 for the control parameter "smoke", whereas in a second region the value set for the effect parameter "grill effect" of 7 in the value 6 for the control parameter "browning" and the value 6 for the control parameter "smoke" is converted, if in the second region usually a stronger browning is desired during grilling or this corresponds to the local traffic concept.

The geographical location of the cooking appliance 10 can additionally or alternatively via the language setting on the cooking appliance 10 be recorded, as at least one country or language area can be

It can also be provided that via the communication interface 24 an assignment of the geographical location of the cooking appliance 10 is possible, for example due to an Internet Protocol address (IP address).

About the sensor 26 can be the geographical location of the cooking appliance 10 however, capture very accurately so that other environmental conditions associated with the geographical location, such as air pressure, can also be taken into account.

The geographical location of the cooking appliance 10 can therefore be used to take account of climatic or other influencing parameters that have an influence on the cooking process, such as the atmospheric pressure as an environmental condition due to a location at a high altitude as a mountain restaurant.

In this respect, corresponding optimization methods can be used when converting the adjusted effect parameter.

Furthermore, it can be provided that the control unit 18 includes a neural network, so the cooking appliance 10 has an artificial intelligence.

This makes it possible for the cooking appliance 10 automatically and automatically learns so as to successively approach the desired target result or cooking result in an automatic manner, without requiring manual intervention on the part of the user.

For example, Artificial Intelligence detects changes in the control parameters that have been made after the grill effect has been set. This can be the cooking appliance 10 then automatically apply to related food categories or groups of food.

Generally, the user of the cooking appliance 10 after adjustment of the effect parameter, at least one of the at least two control parameters is provided for manual adaptation, in particular via the operating area 28 , This makes it possible for the user of the cooking appliance 10 subsequently make a manual adjustment of the at least one control parameter in order to come closer to his individual taste regarding the desired cooking result, if this should not coincide with the stored in the database cooking result.

In the control parameters, in which the set effect parameter is converted, it may in particular be control parameters that can be detected by sensors, such as the core temperature of the food, the cooking space temperature, the humidity in the oven 14 etc.

It is thus a method for cooking at least one food and a cooking appliance 10 provided for cooking at least one food to be cooked, with which the user of the cooking appliance 10 In a simple way, its desired cooking result or that of the customer can receive, since the control parameters themselves do not need to be set. Rather, several of these control parameters are combined to form an effect parameter, which is a more intuitive operation of the cooking appliance for the user 10 allows.

In general, the effect parameter is an abstract parameter that is not directly apparent on the food to be cooked or can be determined in terms of taste or is not easily measurable, but is a combination of visually and human sensory attributes for describing a cooking result.

The effect parameter thus comprises at least two target attributes which are recognizable or flavorable on the food to be cooked, which are achieved via the control parameters, so that they do not have to be set themselves.

In addition to the described effect parameter "grill effect", the effect parameters "brick oven effect", "rustic effect" etc. can be provided.

The available effect parameters are particularly dependent on the set food, ie the set cooking program.

Claims (10)

Method for cooking at least one cooking product by means of a cooking appliance (10), comprising the following steps: - setting the food to be cooked, and - Setting an effect parameter of the food, wherein the effect parameter is converted into at least two different control parameters over which the cooking appliance (10) is controlled during the cooking process. Method according to Claim 1 , characterized in that at least one of the at least two control parameters has a target attribute of the food result, which is sensed during the cooking process. Method according to Claim 2 characterized in that at least one of the at least two control parameters for manual adjustment of the corresponding control parameter is provided to the user of the cooking appliance (10) after the effect parameter has been set. Method according to one of the preceding claims, characterized in that a cooking product group, a cooking process and / or a food category are manually selected or is when the food to be cooked is set. Method according to one of the preceding claims, characterized in that the conversion of the adjusted effect parameter in the at least two control parameters by means of a control unit (18) of the cooking appliance (10) takes place, which accesses a database. Method according to one of the preceding claims, characterized in that the conversion of the set effect parameter by means of artificial intelligence and / or mathematical models is performed. Method according to one of the preceding claims, characterized in that at least the geographical location of the cooking appliance (10) is taken into account in the conversion of the effect parameter. Method according to one of the preceding claims, characterized in that applied control parameters of further networked cooking appliances (10) are taken into account in the conversion of the effect parameter. Method according to one of the preceding claims, characterized in that the effect parameter is infinitely adjustable. Cooking appliance (10) for cooking at least one cooking product, with a cooking chamber (14), a control unit (18) and an operating area (28) via which an effect parameter of the food to be cooked is adjustable, wherein the control unit (18) is arranged Convert effect parameters into at least two control parameters, over which the cooking appliance (10) is controlled.

Images