EP2363646B1 - Method for guidance of cooking programmes - Google Patents

Description

The present invention relates to a method for guiding at least two different cooking programs in a cooking chamber of a cooking appliance by at least setting a cooking chamber climate.

A rolling feed and also a mixed feed of a cooking appliance is useful in a restaurant, a store, for example, in bakeries, or the like for a temporally and energetically optimal cooking. In a rolling feed, a loading of a cooking chamber is carried out at different times with different food items with overlapping of different feeds, whereby mixed feeds with different kinds of food can be provided.

A selection of a suitable cooking method can not only depending on a place of installation of a cooking appliance and / or the language used in operating the cooking appliance, such as in the DE 10 2004 020 365 B3 or the DE 10 2004 013 553 A1 described be performed. A cooking result desired by a user can also be achieved by taking into account a variety of different parameters having an influence on the cooking result, by the influence of the parameters on the energy input necessary to achieve the cooking result and the mutual influence the parameters are taken into account among each other, such as from the EP 2 098 788 A2 known

A method of rolling feed is from the DE 10 2006 008 096 A1 known. Thereafter, it can be provided that for a loading of a cooking chamber of a cooking appliance with a food the cooking space climate is set depending on the already located in the cooking food. A disadvantage of the known method, however, is that tolerances of Garraumklima determining parameters are not or not optimally taken into account. The WO 2006/045290 A1 discloses a method with which adjusts a Gargutargen for each individual food very extremely satisfactory cooking results, including Gargutargen, comprising food with a variety of different calibers, as well as in such Gargutchargen, which consist essentially only of food of two different caliber classes Cooking courses for standardized cooking product caliber is used. It has proved to be useful, as the first food to select the food from the Gargutcharge, which has the smallest caliber to perform the cooking process in dependence on at least two Garzustandsgrößen the first food to take the first finished cooked food from the oven, a second food, which then has the smallest caliber to select and to lead the other cooking process, inter alia, depending on at least two Garzustandsgrößen the second food.

The WO 2009/152802 A2 relates to a method in which a suggestion for selectable food or cooking programs is displayed to an operator of a cooking appliance, the suggestion of already arranged in a cooking food, cooking programs running in the oven and / or the atmosphere in the oven, in particular one prevailing in the oven (mixed -) climate, depends.

From the EP 1 798 479 A1 It is known, groups of products with the same or almost the same Garparametern, in particular the cooking time, together, so that one is able to quickly and safely after the start of a cooking process of a product to those already in the cooking appliance Products to add other products that have the same or the same cooking parameters, in particular the same or almost the same cooking temperature, which is the basis for optimizing the capacity of the cooking appliance to use even if made of individual products only relatively small amounts need not be fully utilized.

The EP 2 068 084 A2 discloses a method of finish cooking, ie finishing or regenerating, a food composed of at least two different food items by determining an optimum climate for the food in the form of a mixed climate.

From the DE 10 2006 008 096 A1 is a method for intelligent rolling loading of a food known.

It is therefore the object of the present invention to provide a method which overcomes the disadvantages of the prior art. In particular, an optimal and energetically efficient cooking of different food to be made possible with rolling mixed feed.

The object is achieved by the features of claim 1 or 2.

Advantageous embodiments of the method according to the invention are described in claims 3 to 10.

So a Leit-Gargut and at least one subsequent food to be selected from the food by the food is selected as Leit-Gargut, which is introduced at the beginning of the cooking programs first in the oven and, as soon as several items are cooked in the oven, with the shortest remaining cooking time of all in the cooking chamber food, and it is determined at least one Garraumklima determining parameter by the corresponding parameter of LeitGgguts by ensuring that said parameter of LeitGgguts over the total cooking time of the Leitggguts on average average target value or each desired value of said parameter lies within a tolerance band around an average nominal value of said parameter.

The at least one parameter determining the cooking chamber climate is selected from the cooking chamber temperature, the humidity in the cooking chamber, the pressure in the cooking chamber, the flow velocity in the cooking chamber, the microwave energy in the cooking chamber, the power of at least one heating device, such as an electric or gas-operated heating device Heat storage, a microwave generating device and / or an infrared radiation device, the performance of a device for supplying moisture, such as a Steam generator and / or atomizer, the performance of a device for moisture removal, such as a fan and / or a shut-off device, and / or the performance of a cooking chamber circulation device.

Accordingly, it can be provided that, when selecting as guide cooking product, a desired browning and / or a sensitivity of the items to be cooked is taken into account for changes in said parameter, in particular if identical cooking times are present.

It is also proposed that a loading of the cooking chamber with a certain further food is only released when the tolerance band said parameter of the already located in the cooking Leitgggguts, preferably all tolerance bands of the parameter of all located in the cooking Gargüter, with the tolerance band of corresponding parameters of the other food overlaps, at least in one point, preferably the tolerance bands of all parameters of the Leit-Garguts, in particular all tolerance bands all parameters of all located in the cooking food, with all tolerance bands all parameters of the other Garguts to release the charge overlap , and / or preferably a release and / or blocking via a signal, in particular in the form of an indication on a display device, is realized, and / or preferably realized a blocking by refusing to accept commands via an input device becomes.

Each tolerance band preferably has an empirically determined upper and lower limit.

An engagement band around the average setpoint said, preferably any, parameter having an upper and a lower engagement limit may be taken into account, wherein an upper engagement limit is above the upper limit of the tolerance band and a lower engagement limit is below the lower limit of the tolerance band, and when adjusting of the cooking chamber climate, a changing of the nominal value of said, preferably each, parameter of the Leitggguts within the corresponding engagement band takes place, if the actual values of said parameter on average to an average target value or, when setting the cooking space climate, a change in the actual values of said parameter, preferably each, parameters of the LeitGgguts is limited to the corresponding engagement band, if the target values are limited to the tolerance band.

It can also be provided that, in the case of the setting of an average desired value on average, the average actual value, in particular each parameter of the cooking item, falls below the lower limit of the corresponding tolerance band and / or the actual value falls below an average actual value said, in particular any, parameters of the Leitgggguts below the lower limit of intervention of the parameter to at least temporarily increase the target value of the parameter to a new target value, at most on the upper limit of intervention, the parameter leads, preferably exactly to the upper limit intervention , or exceeding an average actual value, in particular any, said parameters of the Leitgggututs above the upper limit of the corresponding tolerance band and / or exceeding an actual value said, in particular each, parameters of the Leit-Garguts the upper intervention limit of the parameter to an at least temporary lowering of the desired value the parameter to a new target value, minimally to the lower limit of intervention, preferably exactly to the lower limit of intervention, the parameter leads, preferably the time duration and / or the extent of increase or decrease of the new target value as a function of the time duration of Resumption of the average target value is determined by the average actual value or the actual value of the parameter, in particular on the basis of empirical data.

Furthermore, it is proposed that a loading of the cooking chamber with a certain additional food to be locked when the target value of, in particular each, parameter of the Leitgggguts raised due to at least one successive Garguts to the upper limit of the tolerance band of the average target value and a further increase would be necessary by the further food or if the target value of, in particular each, parameter of the Leitgggguts is lowered due to at least one successive Garguts to the lower limit of the tolerance band and a further reduction would be necessary by the other food over. It can also be provided that a loading of the cooking chamber with a certain additional food, the remaining cooking time is shorter than the remaining cooking time of each located in the cooking food is locked when the target value of at least one of the parameters in the Garraum located Garraum by this feed to an exceeding of the upper limit or below the lower limit of the tolerance band of the food in the cooking chamber would result.

With the invention it is further proposed that a loading of the cooking chamber is proposed with a certain other food, in particular an output device when the other food has a shorter cooking time than the remaining cooking time of each located in the cooking food and the crossing the upper limit of the tolerance band or falling below the lower limit of the tolerance band is counteracted.

It is also essential to the invention that an undershooting or exceeding of the average nominal value of, in particular, each parameter of at least one successive cooking product by its actual value by requirements of at least one parameter of the Leit-Garguts to an at least temporary increase or decrease of the desired value the parameter of the subsequent cooking product leads to a new desired value of the subsequent cooking product as soon as the guide food is removed from the cooking chamber of the cooking appliance, wherein preferably the new desired value of the follow-up food to an approximation of the average actual value the parameter leads to the predetermined average nominal value of the parameter, and / or preferably the increase or reduction of the nominal value is effected maximally to the upper or minimum to the lower limit of intervention, on average the average nominal value of the subsequent cooking product sure.

It can also be provided that items to be cooked are combined into groups, wherein in one group the upper and lower limits of the tolerance bands or engagement bands of at least one parameter determining the cooking space climate, preferably all of the cooking space climate determining parameter overlap at least in one point, wherein preferably these groups are displayed on a display device.

According to the invention, it is also preferred that it is proposed to reduce the required amount of energy, preferably via a display device, that the cooking chamber is charged completely simultaneously with cooking products which are released to one another and / or the cooking chamber is left with a certain further cooking product having a shorter cooking time than the remaining cooking time. Cooking time of the cooking products located in the cooking chamber and a higher average target value of the parameter during the remaining cooking time of the Leit-Garguts is charged, so that at least one target value of the Garraumklima determining parameter of the Leit-Garguts to the corresponding lower limit the tolerance band can be set at least temporarily.

Furthermore, it is proposed with the invention that when loading the cooking chamber with at least one other food the cooking time of all located in the cooking food to one, in particular empirically determined, time to compensate for the additional Besandung, preferably as a function of size, density, amount, Gargutart and / or the initial state, such as frozen or fresh, further Garguts, is extended.

It can be provided that each parameter, each target value, each lower limit and / or each upper limit of a Gargutart, such as fish, meat or the like, an internal degree of cooking, such as a core temperature or the like, an external Gargrad, such as Browning, crusting or the like, a caliber, a surface size, a surface finish, such as a marinade or the like, and / or an initial state, such as frozen or fresh, depending determined, preferably empirically.

A cooking appliance can be set up to carry out a method according to the invention.

The invention is thus based on the surprising finding that a loading of a cooking chamber of a cooking appliance can be optimized by the fact that cooking products in Leit-Gargüter and Subsequent cooking goods are subdivided and a control of a cooking chamber climate in response to at least one of a cooking chamber climate determining parameter of a Leit-Garguts takes place. In this case, it is provided in particular that the parameter determining a cooking chamber climate comprises a tolerance band with an upper and lower limit, within which an actual value of the parameter may deviate from an average desired value. Also, upper and lower engagement limits of an engagement band, which are wider than the limits of the tolerance band, may be determined as a hard limit on the deviation of the actual value from the average target value.

In a Garraumklima determining parameters may be, for example, the following variables: a target cooking space temperature, a power of a heater, such as a microwave energy source or the like, a nominal humidity in the oven, a power of a steam generator, a desired flow rate in the oven, a rotational speed of a blower device, a rotational speed of a fan wheel, etc. This list is not limiting and of course all other parameters determining a cooking chamber climate are also conceivable as parameters.

A Leit-food according to the invention is a food to be cooked, whose parameters determine a cooking space climate mainly. It can be provided that the Leit-food is first determined by a first introduced into a cooking food. This Leit-food remains while the Leit-cooking, as it is cooked or until another food is introduced into the oven, which has a shorter cooking time. Basically, it is provided that always the food with the shortest remaining cooking time, ie the shortest remaining cooking time, is automatically defined as a new Leit-Gargut, and this food determines the cooking space climate significantly.

It can also be provided that a desired browning of a cooking product, for example determined by an index for browning points, is taken into account when determining the cooking chamber climate. The higher the browning index, the more sensitive the food can react to changes in temperature, so that a higher browning index has an influence on the temperature Control priority and thus on the selection of LeitGgguts can have. For example, a tanning index of 1 may mean that a food must have at least an average actual oven temperature of 180 ° C for one minute. For example, a tanning index of 2 may mean that the average actual cooking space temperature can be experienced for 1m 30s, or that the set cooking space temperature can be increased with reduced cooking time. The tanning index can be varied, for example, depending on a marinade of a food. Times and temperatures can be determined for the respective food items as a function of a loading situation of the cooking appliance, and are not generally determined in advance.

According to the invention, a feeding of a cooking chamber with a further food to be cooked is only possible if at least one tolerance band of a parameter of the food to be introduced overlaps with at least one tolerance band of the cooking food in the cooking space in at least one point. The limits of the tolerance bands are determined in particular empirically. If subsequent cooking items are already present in the cooking chamber of the cooking appliance in addition to the guide food, all tolerance bands of all items of a parameter must overlap or touch or overlap in at least one point, so that loading of the cooking space with the other item to be cooked is possible. If such an overlap does not exist, then no adequate cooking space climate can be set, so that an optimum cooking result for all food items to be cooked can not be achieved. In the case of non-overlapping tolerance bands, the food to be newly introduced remains locked until the items to be cooked have finished cooking and have been removed from the cooking space whose tolerance bands do not overlap or touch the tolerance bands of the parameters of the food to be newly introduced.

Furthermore, provision may be made for upper and lower engagement limits of an engagement band to be provided for parameters determining cooking chamber climate. These are determined in particular empirically. These limits of intervention are broader than the tolerance band and are hard constraints on the actual values of parameters relative to their average nominal values. This is crucial for optimum cooking performance to be able to ensure. For example, minimum or maximum temperatures for certain food items may not be exceeded or undercut for a short time in order to prevent excessive browning or drying out of the food.

These upper and lower engagement limits also have another function. If an actual value of a parameter undershoots or exceeds the limits of its tolerance band or unintentionally the intervention limits, an adaptation of the desired value to a new desired value can be carried out according to the invention in order to ensure the desired cooking result. It is provided according to the invention that the extent of the increase or decrease of the new setpoint or the period in which the new setpoint value is applied is determined as a function of the deviation of the actual value of the parameter. Specifically, the new target value and the period should be determined by the value of the deviation of the actual value from the original target value and the time that the actual value takes to reach the original target value again.

Such an adaptation of the desired value of a parameter, in particular a parameter of a subsequent cooking product, is provided as it were. A Leit-Gargut influences the cooking space climate significantly, so that an overlap or touching the tolerance bands of the Leit- and the subsequent Garguts can cause the average actual value of a parameter is optimal for a Leit-Gargut, so close is at the target value of the parameter for the Leit-food, however, this actual value deviates significantly from the desired value of the subsequent cooking. Depending on the actual value of the parameter changed by the guide cooking product, it can therefore be provided that the desired value of the follow-up cooking product is changed after removal of the guide cooking product from the cooking chamber of the cooking appliance, depending on the average actual Value of the parameter of the subsequent cooking product. By means of such an adaptation, in particular, it should be achieved that the average actual value of the parameter approaches the original desired value and, if possible, coincides with this value before the end of the remaining cooking time of the subsequent cooking product. According to the invention, it is provided that an average actual value, which is higher than the original nominal value of the parameter, leads to a lowering of the average nominal value to a new nominal value in the amount of lower engagement limit and vice versa an average target value lower than the original target value leads to an increase of the target value to the upper engagement limit of the parameter until an original target value coincides with the average actual value again.

For achieving an optimal cooking result, it is also provided according to the invention that not at any time a feed of a cooking chamber with any food is optimal, even if the tolerance bands essential parameters of the food, which are located in the cooking chamber of the cooking appliance and the newly introduced food overlap or touching. Rather, the invention provides that the loading of a cooking chamber with a new Leit-Gargut is also prevented when the cooking result of the food in the oven is negatively affected. In particular, such a charge should be prevented if an overrun or underrun of the tolerance bands or the intervention limits is favored or conditional by the new Leit-Gargut.

This is for example the case when a food with a low average target value of a parameter is in the oven and a new Leit-food with a high average target value is to be introduced into the oven, with the average actual value of the Garguts located in the cooking chamber is already far above the desired target value and thus a deviation is amplified. In contrast, a feed with a new Leit-Gargut that has a lower average target value, in this case favors, since thereby the average actual value of the food in the cooking chamber automatically approaches the average target value. Of course, this example is to be understood only as an example and should be understood representative of a variety of comparable constellations.

It is also provided according to the invention to group together a plurality of items to be cooked. This grouping can be done in particular taking into account tolerance bands and intervention limits of parameters of the food, so that corresponding items to be cooked, so food with overlapping tolerance bands or Engagement bands, can be displayed together on a display device or a display of a cooking appliance.

It is possible to make a division into at least three groups, wherein at least one tolerance band of a parameter from the first group corresponds to a tolerance band of a parameter of a second group and a parameter of a tolerance band of a third group with the parameter of the second group, but not with corresponds to the parameter of the first group, so that always a food of the first group with a food of the second group, or a food of the second group with a food of the third group can be cooked simultaneously, with a simultaneous cooking of food of the first and third group not possible. In particular, if food of the second group requires a long cooking time, it is helpful to define it as a guide food. The Leit-Gargut thus determines a Garraumklima as long as no products of the first or third group are introduced into the cooking chamber or are located in this. Of course, it is possible to define a plurality of groups and to find for each group of items to be cooked corresponding groups for one or more parameters.

According to the invention it is also advantageous if a cooking time of one or more items to be cooked in the cooking chamber of a cooking appliance can be extended by an empirically determined time, for example, to compensate for temperature fluctuations during the introduction of new food. Such a period of time can be varied, for example, depending on a type of food, the amount of food to be cooked, its size or its weight.

Figur 1:

den Verlauf des Parameters Temperatur über die Zeit mit einem erfindungsgemäßen Toleranzband und erfindungsgemäßen Eingriffsgrenzen;

Figur 2:

den zeitlichen Verlauf eines Garens von drei verschiedenen Gargütern mittels eines erfindungsgemäßen Verfahrens;

Figur 3:

den zeitlichen Verlauf eines Garens von zwei verschiedenen Gargütern mittels eines erfindungsgemäßen Verfahrens, wobei ein Gargut eine obere Toleranzgrenze erreicht;

Figur 4:

den zeitlichen Verlauf eines Garens mit einer Regelungspriorität eines Garguts mittels eines erfindungsgemäßen Verfahrens;

Figur 5:

den zeitlichen Verlauf eines Garens mittels eines erfindungsgemäßen Verfahrens unter Berücksichtigung einer Feuchte im Garraum eines Gargeräts;

Figur 6:

den zeitlichen Verlauf eines erfindungsgemäßen Verfahrens unter Berücksichtigung einer Lüfterdrehzahl; und

Figur 7:

den zeitlichen Verlauf eines erfindungsgemäßen Verfahrens unter Einsatz weiterer Energiequellen.

Further features and advantages of the invention will become apparent from the following description, are explained in the embodiments with reference to schematic figures of the method according to the invention. It is assumed that food is cooked in a cooking appliance, as it is sold, for example, under the trade name SelfCooking Center® by the applicant. The figures show:

FIG. 1:

the course of the temperature parameter over time with a tolerance band according to the invention and intervention limits according to the invention;

FIG. 2:

the time course of a cooking of three different items to be cooked by means of a method according to the invention;

FIG. 3:

the time course of a cooking of two different items to be cooked by means of a method according to the invention, wherein a food reaches an upper tolerance limit;

FIG. 4:

the time course of a cooking with a control priority of a food by means of a method according to the invention;

FIG. 5:

the time course of cooking by means of a method according to the invention taking into account a moisture in the cooking chamber of a cooking appliance;

FIG. 6:

the time course of a method according to the invention taking into account a fan speed; and

FIG. 7:

the time course of a method according to the invention using further energy sources.

In FIG. 1 1, a diagram 1 is shown, which has a Y-axis 3 representative of a temperature in a cooking chamber of a cooking device, for example in the form of a SelfCooking Center® in ° C and an X-axis 5 representative of a time course of a cooking process in seconds , For the cooking chamber climate determining parameter temperature of a particular food to be cooked, for example, the "roast pork", is a tolerance band 7 having a first upper value 8, representative of an upper limit, and a first lower value 9, representative of a lower limit, The values 8, 9 represent the tolerance band 7 around an average nominal value 11 of the parameter upwards and downwards limit. The average target value 11 of the parameter temperature is set at 210 ° C while the tolerance band 7 moves within limits between 200 ° C and 220 ° C. An average actual value 13 of the parameter moves within the tolerance band 7 in the given example. According to the invention, a further limitation of the actual value 13 is defined by engagement limits of an engagement band 15, an upper engagement limit 16 at 220 ° C. and a lower engagement limit 17 at 190 ° C is located.

According to the invention, such a tolerance band 7 and engagement band 15 can be assigned to each one cooking chamber climate and thus a parameter determining the cooking result in order to obtain an optimum cooking result, as described below.

For better understanding, an exemplary embodiment of a method according to the invention will be described below with reference to 2 items of different kinds of food to be cooked, wherein the items to be cooked are "pre-baked deep-freeze jars" and "roast pork". The selection of the items to be cooked and the parameters mentioned is of course to be understood as an example and may also apply to other items to be cooked and another parameter selection.

In the example given, the first type of cooking product, ie the "deep-freeze jars", requires a cooking chamber temperature of 230 ° C, a moisture content in the cooking chamber of 85% and a fan speed of 1500 revolutions per minute (PRM). The cooking time of the first Garguts is 8 minutes, which is also assumed by an offset load, so an empirically determined time to compensate for the additionally introduced into the oven load of 20 seconds. This empirically determined value, by which the cooking time is automatically extended, depends on a large number of factors, for example, an amount of food to be cooked and / or a size and / or quantity difference of the individual parts to be cooked.

The second type of cooking product, in this case "roast pork", requires a cooking chamber temperature of 210 ° C, a moisture content of 60% in the cooking chamber and a fan speed of 1000 RPM. The cooking time of the second food is 55 m, the offset load 60 seconds.

In the case of both foodstuffs, it is also assumed in the example that the limits of the tolerance band can deviate by +/- 10 ° C from the required temperature, while the upper and lower intervention limits of an intervention band are +/- 20 ° C away from this value. The tolerance band of the first type of food is thus between 220 ° C and 240 ° C, the upper limit of intervention at 250 ° C and the lower limit of intervention at 210 ° C. For the second type of food, the tolerance band is between 200 ° C and 220 ° C, the upper limit of intervention is 230 ° C and the lower limit of intervention is 190 ° C.

The food items are now divided into a guide and a subsequent food. This subdivision determines the priority of the control as well as an average nominal value of the parameters.

In the given example, food of the first type of cooking product is first introduced into the cooking space, thus it is the guide food to be cooked. In this case, an index can be optionally assigned to the rolls, in this case the index A, that is to say guide cloth A. As soon as the first cooking product has been removed from the cooking chamber, the second cooking product, which is a subsequent product to be cooked with the optional index B , ie Leitgut B, is, automatically, the new Leit-Gargut, so that then the Garraumklima after the former follow-Gargut and new Leit-food "roast pork" is determined. If now again food of the first Gargutart introduced into the cooking chamber, it is checked whether the remaining cooking time of the second food "roast pork" is shorter or longer than the cooking time of the newly introduced "Tiefkühlsemmeln". The food with the shortest remaining cooking time automatically forms the new food to be cooked and in turn determines the average nominal values of the parameters.

• Fällt die Ist-Garraumtemperatur eines ursprünglich leeren, aber auf 210°C vorgeheizten Garraums nach einem Beschicken des Garraums mit Schweinebraten unter die untere Eingriffsgrenze 17, so kann in Abhängigkeit des gemessenen Wiederanstiegs der Ist-Garraumtemperatur 13, also der Zeit, bis zu der die Soll-Garraumtemperatur 11 wieder erreicht ist, die Soll-Garraumtemperatur 11 intelligent geregelt, in dem vorliegenden Fall also erhöht, werden. Ohne eine solche Anpassung der Soll-Garraumtemperatur würde die durchschnittliche Soll-Garraumtemperatur 11, die ursprünglich festgelegt wurde, nicht erreicht werden. Nur durch die kurzzeitige Erhöhung der Soll-Garraumtemperatur 11 kann nämlich beispielsweise die nach der Beschickung fehlende Bräunungsenergie kompensiert werden. Als Resultat kann somit die gewünschte Bräunung des Schweinebratens sichergestellt werden, obwohl bei der Beschickung desselben ein Energieverlust im Garraum aufgetreten ist.

The average nominal cooking chamber temperature 11 according to FIG. 1 is considered, for example, as follows for roast pork:

• If the actual cooking chamber temperature of an originally empty but preheated to 210 ° C cooking chamber after loading the cooking chamber with roast pork below the lower limit of intervention 17, so may depending on the measured re-rise of the actual oven temperature 13, ie the time until the set cooking space temperature 11 is reached again, the set cooking space temperature 11 is controlled intelligently, in the present case, therefore, increased. Without such an adjustment of the desired cooking chamber temperature, the average desired cooking chamber temperature 11, which was originally set, would not be achieved. For example, only by the short-term increase in the target cooking space temperature 11, for example, the lack of tanning energy after the feed can be compensated. As a result, thus, the desired browning of the pork roast can be ensured, although an energy loss has occurred in the cooking chamber during its charging.

Alternatively, it is possible that by the one or more times loading the oven with Tiefkühlsemmeln the average actual temperature of the pork roast on the average target temperature of Tiefkühlsemmeln, at least for a certain period of time is increased. This increase adversely affects the cooking performance of the roast pork, since the average actual temperature in the cooking chamber during the cooking of the pork roast must not deviate significantly from the average nominal value of the pork roast. This can be compensated according to the invention by reducing the average nominal temperature of the pork roast when there are no frozen jars in the cooking chamber of the cooking appliance. For example, the average desired cooking chamber temperature of the pork roast can be reduced to the lower limit of intervention of 190 ° C, so that over the entire cooking course of the pork roast an average actual temperature of 210 ° C is established. If the desired original average set temperature of the roast pork is again reached on average, the current desired temperature in the cooking chamber can be raised back to the original set temperature for roast pork, and the pork roast is cooked with the original parameters.

It is inventively provided that the adjustment of the average target temperature and the other parameters is limited by their upper or lower intervention limits. Increases or reductions beyond these intervention limits are the result Risk of negatively affecting the cooking result. Therefore, it may be provided that an introduction of frozen jam is blocked for a certain period of time, if it appears that the desired average temperature of the pork roast can not be guaranteed by lowering to the lower limit of intervention until the end of his Restgarzeit. If, for example, an average actual temperature of the pork roast leaves the tolerance band, for example, this value increases to 224 ° C., further feeding of the cooking appliance with freezer jars can be prevented. If, however, the average actual value of the temperature is changed by the roast pork feeds only within the limits of the tolerance band, further feeds with deep-freeze vials are feasible.

Of course, it can be provided that a large number of parameters for optimizing the cooking chamber climate is taken into account, wherein a feed with different food items or cooking product types can increase or reduce these parameters.

Also, according to the invention, an energy saving can be achieved by displaying to a user a group of items to be cooked or cooked, namely with a guide food which can be cooked, for example, with reduced humidity and / or reduced temperature. For example, pork roast could initially be cooked with a low setpoint temperature or setpoint humidity in the cooking chamber, if it is provided that later a feed with frozen jams takes place, which leads to an increase of the setpoint values.

Hereinafter, with reference to FIG. 2 an example with 3 Gargutarten described. These are a first type of food to Tiefkühlsemmeln, with a second type of food to roast pork and a third Gargutart to Flammkuchen. The corresponding values of the parameters determining a cooking chamber climate are shown in Table 1: <b> Table 1: </ b> Cooking chamber climate determining parameters of different types of cooking Food to be cooked 1 Food 2 Food 3 Product Type Frozen cakes roast pork Tarte Operating mode / temperature setpoint value CD 230 ° C CD 210 ° C CD 190 ° C Humidity target value 85% 55% 25% Fan level setpoint 1500 RPM 1000 RPM 2000 RPM Cooking time (min) 8th 50 4 Offset (sec) 20 60 25 Tolerance band temperature 240 - 220 ° C 220 - 200 ° C 200-180 ° C Temperature range max / min temperature (limit of intervention) 250 - 210 ° C 230-190 ° C 210 - 170 ° C Tolerance band humidity 100 - 70% humidity 70-40% humidity 40 - 10% humidity Humidity range max / min (limit of intervention) 100 - 55% humidity 85 - 25% humidity 55 - 0% humidity Other energy sources (eg microwave, storage, infrared, etc.) 60% of the cooking time with 100% additional power = 4.8 min 30% of the cooking time with 100% additional power = 15 min 90% of the cooking time with 100% additional power = 3.6 min Tolerance band energy sources 65 - 55% of the cooking time 35 - 25% of the cooking time 95 - 85% of the cooking time Limit of intervention energy sources In this form of energy only tolerance band active In this form of energy only tolerance band active In this form of energy only tolerance band active Tolerance band fan speed 1750 - 1250 RPM 1250 - 750 RPM 1750 - 2250 RPM Limit of intervention fan speed 2000 - 1000 RPM 1500 - 500 RPM 2500 - 1500 RPM

In the case of at least three food items of different types of cooking, a change in the priority of the items to be cooked, that is to say a changing choice of a guide item, is important. Here, food is divided into groups, in a group, the parameters of the food differ as little as possible. Since the tolerances for individual parameters are specified, the permitted deviations of the individual desired values within a group can be determined by the tolerance bands. If a food or a type of food can not be allocated to a group, since there is no overlapping of the corresponding tolerance bands, it is provided that a new group is generated.

According to Table 1, the parameters temperature, humidity, etc. are provided with tolerance values. The tolerance range for foodstuffs includes values of +/- 10 ° C for the parameter temperature, so that the lowest accepted temperature limit, ie the first lower value, for example, for deep-freeze jars 230 ° C - 10 ° C = 220 ° C and the uppermost accepted temperature limit , ie the first upper value, corresponding to 240 ° C. For roast pork, the limits of the tolerance band of the temperature parameter are corresponding and are at 200 ° C and 220 ° C, respectively. Also for Flammkuchen these considerations apply.

It can be seen from Table 1 that it is possible to cook frozen rolls and roast pork, taking into account the temperature parameter, since the tolerance bands of this parameter overlap. Such an overlapping of the tolerance bands is absolutely necessary for a common cooking of food items by means of a method according to the invention.

1. 1. Fall
   Grundsätzlich gilt die Forderung, dass sich die Toleranzbänder von Parametern der gemeinsam zu garenden Gargüter überlappen müssen, sei es auch nur in einem Wert. Wie aus der Tabelle 1 ersichtlich, überlappen sich die Toleranzbänder der Parameter Temperatur und Feuchte des ersten und zweiten Garguts einerseits sowie des zweiten und dritten Garguts andererseits. Im Gegensatz dazu haben die Toleranzbänder dieser Parameter der ersten und dritten Gargüter keine Überlappung. Daraus folgt, dass kein gleichzeitiges Garen der ersten und dritten Gargüter möglich ist, jedoch sind Beschickungen des Garraums mit ersten und zweiten bzw. zweiten und dritten Gargütern gleichzeitig möglich.
2. 2. Fall
   Wird von einem Anwender die Beschickung eines Garraums mit einem Gargut ausgewählt, so ist stets zu prüfen, insbesondere bei mehrmaligen Beschickungen eines Garraums mit dem selben Gargut oder einem Gargut der selben Gruppe von Gargütern, ob durch diese Beschickung die obere oder untere Eingriffsgrenze eines sich im Garraum befindlichen Garguts bei einem nötigen (Gegen-) Regeln bzw. Kompensieren erreicht wird oder ein Erreichen dieser Eingriffsgrenzen begünstigt wird.
   Befindet sich ein Ist-Wert eines Parameters eines sich bereits im Garraum befindlichen Garguts bereits an der oberen Toleranzgrenze, wird ein Beschicken des Garraums mit Gargütern, die ein Überschreiten dieser Toleranzgrenze begünstigen, verhindert. Beispielsweise kann die durchschnittliche Ist-Temperatur der zweiten Garguts Schweinebraten aus Tabelle 1 durch mehrmalige Beschickung mit dem ersten Gargut Tiefkühlsemmeln erhöht werden, so dass die durchschnittliche Ist-Temperatur Schweinebraten die obere Toleranzgrenze von 220°C überschreitet. Dieser Zusammenhang ist nachfolgend in Figur 2 dargestellt.
   Im Gegensatz dazu ist es dann, wenn sich die Ist-Temperatur bereits an der oberen Toleranzgrenze befindet, vorgesehen, diejenigen Gargüter zu bevorzugen, die eine Angleichung des durchschnittlichen Ist-Werts an dessen Soll-Wert begünstigen. Das dritte Gargut Flammkuchen beispielsweise benötigte einen niedrigeren Soll-Wert der Temperatur als das Gargut Schweinebraten. Ist der durchschnittliche Ist-Wert der Temperatur des Schweinebratens durch ein wiederholtes Beschicken mit Tiefkühlsemmeln erhöht, kann dem Anwender vorgeschlagen werden, diesen erhöhten durchschnittlichen Ist-Wert der Temperatur des Schweinebratens durch eine einmalige oder durch mehrfache Beschickungen mit dem Gargut Flammkuchen abzusenken. Dabei kann bereits berücksichtigt werden, dass durch die Beschickung, also das Öffnen der Garraumtür, gewisse das Garraumklima bestimmende Parameter, wie beispielsweise die Temperatur oder Feuchte, beeinflusst werden.

By the method according to the invention it is also determined when a loading of a cooking chamber with items to be cooked is to be prevented. In particular, two cases are distinguished.

1. 1st case
   Basically, the requirement is that the tolerance bands of parameters of cooking goods to be cooked together have to overlap, even if only in one value. As can be seen from Table 1, the tolerance bands of the parameters temperature and humidity of the first and second food on the one hand and of the second and third food on the other hand overlap. In contrast, the tolerance bands of these parameters of the first and third items to be cooked have no overlap. It follows that no simultaneous cooking of the first and third Gargüter is possible, however, feeds of the cooking chamber with first and second or second and third Gargütern possible simultaneously.
2. 2nd case
   If a user selects the loading of a cooking chamber with a food to be cooked, it must always be checked, in particular for repeated loading of a cooking chamber with the same food or a food of the same group of goods, whether through this feed the upper or lower limit of intervention in the Garraum located Garguts is achieved in a necessary (counter) rules or compensating or achieving these intervention limits is favored.
   If an actual value of a parameter of a food item already located in the cooking chamber is already at the upper tolerance limit, it is prevented that the cooking chamber is loaded with food items which promote an exceeding of this tolerance limit. For example, the average actual temperature of the second Garguts roast pork from Table 1 can be increased by repeated loading of the first food Tiefkühlsemmeln so that the average actual temperature Roast pork exceeds the upper tolerance limit of 220 ° C. This relationship is below in FIG. 2 shown.
   In contrast, when the actual temperature is already at the upper tolerance limit, it is intended to favor those products which favor an approximation of the average actual value to its desired value. The third food Flammkuchen, for example, needed a lower target value of the temperature than the food to be cooked roast pork. If the average actual value of the temperature of the pork roast is increased by a repeated loading of frozen cakes, the user may be advised to lower this increased average pork roast temperature value by a single or multiple feeds of the tarte flambée. In this case, it can already be taken into account that certain parameters which determine the cooking chamber climate, such as, for example, the temperature or humidity, are influenced by the charge, that is to say the opening of the cooking chamber door.

An energy saving is already achieved by the fact that the utilization of the cooking appliance by the method according to the invention is very high, i. Always as many food items as possible can or should be cooked at the same time, even if this leads to "re-cooling".

FIG. 2 shows a diagram 20 of an exemplary time course of cooking of three food items according to Table 1 by the method according to the invention. In this case, a temperature in ° C is plotted on a Y-axis 22 and a time in hours, minutes and seconds is plotted on an X-axis 24. The actual value of the parameter temperature 26 and the average actual value of the parameter temperature 28 are plotted over time. The target value 29 of the parameter temperature for pork roast has a tolerance band with an upper value 30 and a lower value 32. Furthermore, the parameter 29 has an upper engagement limit 34 and a lower engagement limit 36 for pork roast.

At the beginning of the method according to the invention, a not shown cooking chamber of a cooking appliance in a first cooking phase 40 with a certain number of pork roast (not shown) is charged. The roast pork roast is thus defined at the beginning as a guide to cooking and determines the cooking space climate. After a short period of time in a second cooking phase 42, a charge of the cooking chamber with a first batch Tiefkühlsemmeln (not shown) are made, on the one hand already in the first cooking phase 40 to a temperature increase and the other in the second cooking phase 42 to a change of the Leit-Garguts leads because of their shorter cooking time, so the Tiefkühlsemmeln the new Leit-Gargut. The cooking space climate is adjusted according to the new Leit-food in the second cooking phase 42 and the parameter temperature is further increased, which leads to an increase of the actual value 28 of the average temperature. In the second cooking phase 42 thus two food items, roast pork and Tiefkühlsemmeln are cooked simultaneously. After removing the first batch of frozen drinks in a third cooking phase 44, in which the cooking space is again determined by the cooking pig roast as Leit-Gargut, which is why the actual temperature 28 decreases, takes place in a fourth cooking phase 46 a re-loading of the cooking chamber with a second batch of frozen food. Through this re-loading of the oven with Tiefkühlsemmeln the average actual value of the temperature 28 pork roast increases sharply, and almost to the upper tolerance limit 30, so that a further load of frozen food is locked. Preference is then given to a loading of the cooking chamber with Gargutarten that need a lower target value of the temperature than the original target value 29 of the temperature of the pork roast to adjust the average actual value 28 to the target value 29 can. After a short fifth cooking phase 48, in which pork roast again represents the guide food to be cooked, in a sixth cooking phase 50 follows a feed with the cooking product Flammkuchen. In a eighth cooking phase 54, the average actual value 28 of the temperature of the roast pork is brought closer to its original desired value 29 by repeatedly feeding with tarte flambée, after a short seventh cooking phase 52 in which only roast pork is again present in the cooking chamber. A finished cooking of the pork roast can now take place while maintaining this desired value 29 in a cooking phase 56.

Thus, in the second, third and fourth cooking phases 42, 44, 46, cooking of tarte cake (1st case) and in the 5th, 6th, 7th and 8th cooking phases 48, 50, 52, 54 were cooking of deep-freeze tins (2nd case ) to ensure that roast pork, deep-fry casserole and tarte flambée can be cooked, partially overlapping one after the other, with desired cooking results. In FIG. 3 a graph 58 is shown with a y-axis 22 'on which a temperature in ° C is plotted. An X-axis 24 'is representative of a time. In FIG. 3 is, as well as in FIG. 2 , that a repeated loading of a cooking chamber of a cooking appliance with the guide food causes deep-frozen slices to increase the average actual value 28 'of the roast pork. It shows FIG. 3 influencing the actual value 28 'by three feeds with deep-freeze jars 60, 60', and 60 ". This repeated feed 60, 60 ', 60" with deep-freeze jars increases the average actual value 28' of the temperature of the roast pork in that the upper tolerance limit 30 'for roast pork is reached. In response to reaching this upper tolerance limit 30 ', after the third batch of finished frozen jars has been removed, the desired temperature of the roast pork roast is lowered to a correction value 62 which coincides with a lower limit of engagement of the roast pork. After a predetermined period of time, which depends inter alia on the progression of the average actual value 28 'of the temperature of the roast pork, the set value 62 is replaced by the original set value 29', and the cooking process is continued in a cooking phase 64. This is followed, for example, by recharging the cooking appliance with other food items, in the example given with tarte flambée in a cooking phase 66. After the flame cake has been finished cooking, the roast pork is finished cooking in a cooking phase 68.

An alternative course of a method according to the invention is in FIG. 4 with a diagram similar to those of Figures 2 and 3 shown. In this case, at the beginning of a cooking process, deep-freeze jars are introduced into the cooking chamber of a cooking appliance, with a feed of another cooking product, namely roast pork, being added to this feed during the cooking of the rolls. Following cooking of the deep-freeze jars, the cooking chamber is repeatedly charged with tarte flambée while the roast pork is being cooked. The average actual value 28 "of the temperature roast pork is thereby after completion of the Garphasen the Tarte still higher than a gewürischter target value 29 ", so that the actual value 28" by lowering the target value 29 "for a certain period of time to a new target value 70 the original target value 29" can be approximated.

Of course, the method according to the invention is not limited to one parameter and in particular not exclusively to the one disclosed in US Pat FIGS. 2 to 4 displayed parameters temperature limited. It is also envisaged that parameters according to the invention should be carried out taking into account all other parameters determining a cooking chamber climate. In FIG. 5 a diagram 100 is shown, which takes into account, in addition to the parameter temperature, the parameter humidity of the food to be cooked. The individual values of the parameters are again known from Table 1. In this case, an actual value of a relative humidity in percent in the cooking chamber of a cooking appliance over time is plotted on the humidity scale 102. In this case, an average actual value 106 of the humidity differs in particular from an average actual value 28 '' of a temperature due to its slower reaction time, ie a slight time delay, in which case a desired value 108 of a moisture is corresponding to the desired value 29 '' the temperature according to the description of the preceding FIGS. 2 to 4 regulated.

Out FIG. 5 In this case, it can be seen that the method according to the invention, taking into account a plurality of parameters determining the cooking chamber climate, can regulate these parameters under the specifications of the respective cooking items, which leads to a further optimization of cooking results and energy savings.

In FIG. 6 a course of a cooking process according to the invention is shown taking into account the speed of a fan of a cooking appliance. In this case, a diagram 120 shows an actual value 26 ^{IV of} a temperature in the cooking chamber of a cooking appliance, an average actual value 28 ^IV and a desired value 29 ^{IV of} a temperature. Furthermore, a fan speed scale 121 and an actual value 122 of the speed of the fan is shown. It becomes clear that cooking of tarte flambée at the beginning of the cooking process, in which first pork roast and then three batches of frozen rolls are cooked, due to the lack of overlap of the Temperature tolerance bands and towards the end of the cooking process despite an adequate actual value 28 ^{IV of} the temperature is not possible, since the actual value 122 of the speed of the fan for roast pork differs significantly from the minimum required value for Tarte from Table 1. (The need to maintain the average set cooking oven temperature for pork roast also blocks freezer jams between the phases of blocking tarte flambée FIG. 6 the control of the fan speed to maintain the average target fan speed removed.)

Also, it may be provided according to the invention, as in FIG. 7 shown in a diagram 140 to supply additional energy Gargütern. This can be done for example in the form of microwaves, infrared radiation or the like. However, only a maximum amount of additional energy can be supplied to each item to be cooked, as described, for example, for pork roast in Table 1. If at the beginning of a cooking process repeated loading of a cooking chamber with deep-frying jars is carried out while at the same time a roast pork is located in this cooking space, then the deep-frying jars can be cooked faster with additional energy. This is illustrated by an actual value. A cumulative actual value 144 of the additionally introduced energy must not exceed the maximum limit values for the supply of this energy assigned to the items to be cooked in the cooking space, such as the limit value 146 for roast pork. If this limit has been reached or exceeded, no additional energy may be used until the roast pork has finished cooking.

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

Claims (10)

1. A method for controlling at least two different cooking programs in a cooking chamber of a cooking appliance by adjusting a cooking chamber climate at least once, wherein

   the cooking programs can be carried out such that they overlap at least temporarily, each cooking program is assigned to a product to be cooked, and

   each product to be cooked is assigned at least one parameter determining the cooking chamber climate, which parameter is selected from

   the cooking chamber temperature,

   the humidity within the cooking chamber,

   the pressure within the cooking chamber,

   the flow velocity within the cooking chamber,

   the microwave energy level within the cooking chamber,

   the output of at least one heating device, such as an electrical or gas-fired heating device, a heat storage unit, a microwave generator device and/or an infrared radiation device,

   the output of a device for supplying humidity, such as a steam generator and/or an atomizer,

   the output of a device for removing humidity, such as a fan and/or a shut-off device, and/or

   the output of a cooking chamber circulation device,

   having the steps of:

   • selecting a reference product to be cooked and at least one following product to be cooked from the products to be cooked, by selecting the product to be cooked which is first introduced into the cooking chamber at the beginning of the cooking programs as the reference product to be cooked and, as soon as several products to be cooked are cooked in the cooking chamber, selecting the product with the shortest residual cooking time of all products to be cooked which are inside the cooking chamber as the reference product to be cooked, which comprises dividing the products to be cooked into reference and following products to be cooked,

   • determining at least one parameter which determines the cooking chamber climate using the corresponding parameter of the reference product to be cooked, said parameter comprising a desired value,

   • ensuring that, on average, said parameter of the reference product to be cooked has an average desired value throughout the total cooking time of the reference product to be cooked, and

   • if the average desired value of the parameter of the at least one following product to be cooked is higher or lower than the actual value thereof due to requirements of at least one parameter of the reference product to be cooked, increasing or decreasing the desired value of the parameter of the following product to be cooked to a new desired value of the following product to be cooked, at least temporarily, as soon as the reference product to be cooked is removed from the cooking chamber of the cooking appliance.
2. A method for controlling at least two different cooking programs in a cooking chamber of a cooking appliance by adjusting a cooking chamber climate at least once, wherein

   the cooking programs can be carried out such that they overlap at least temporarily, each cooking program is assigned to a product to be cooked, and

   each product to be cooked is assigned at least one parameter determining the cooking chamber climate, which parameter is selected from

   the cooking chamber temperature,

   the humidity within the cooking chamber,

   the pressure within the cooking chamber,

   the flow velocity within the cooking chamber,

   the microwave energy level within the cooking chamber,

   the output of at least one heating device, such as an electrical or gas-fired heating device, a heat storage unit, a microwave generator device and/or an infrared radiation device,

   the output of a device for supplying humidity, such as a steam generator and/or an atomizer,

   the output of a device for removing humidity, such as a fan and/or a shut-off device, and/or

   the output of a cooking chamber circulation device,

   having the steps of:

   • selecting a reference product to be cooked and at least one following product to be cooked from the products to be cooked, by selecting the product to be cooked which is first introduced into the cooking chamber at the beginning of the cooking programs as the reference product to be cooked and, as soon as several products to be cooked are cooked in the cooking chamber, selecting the product with the shortest residual cooking time of all products to be cooked which are inside the cooking chamber as the reference product to be cooked, which comprises dividing the products to be cooked into reference and following products to be cooked,

   • determining at least one parameter which determines the cooking chamber climate using the corresponding parameter of the reference product to be cooked, said parameter comprising a desired value and a tolerance band with an upper and a lower limit, within which an actual value of said parameter can be different from an average desired value,

   • ensuring that each desired value of said parameter is within the tolerance band around the average desired value of said parameter, and

   • if the average desired value of the parameter of the at least one following product to be cooked is higher or lower than the actual value thereof due to requirements of at least one parameter of the reference product to be cooked, increasing or decreasing the desired value of the parameter of the following product to be cooked to a new desired value of the following product to be cooked, at least temporarily, as soon as the reference product to be cooked is removed from the cooking chamber of the cooking appliance.
3. The method according to Claim 1 or 2, characterized in that when a product is selected as the reference product to be cooked, a desired degree of browning and/or a sensitivity of the products to be cooked to changes of said parameter is/are taken into account, in particular if the residual cooking times are identical.
4. The method according to claim 2 or 3, characterized in that loading the cooking chamber with a particular further product to be cooked is only allowed
   if the tolerance band of said parameter of the reference product to be cooked which is already inside the cooking chamber overlaps with the tolerance band of the corresponding parameter of the further product to be cooked, at least at one point, wherein
   preferably all tolerance bands of all parameters of all products to be cooked which are inside the cooking chamber should overlap with all tolerance bands of all parameters of the further product to be cooked in order to allow loading.
5. The method according to any one of claims 2 to 4, characterized in that loading the cooking chamber with a particular further product to be cooked is not allowed
   if the desired value of the parameter of the reference product to be cooked is increased to the upper limit of the tolerance band of the average desired value due to at least one following product to be cooked and the further product to be cooked would require a further increase, or
   if the desired value of the parameter of the reference product to be cooked is decreased to the lower limit of the tolerance band due to at least one following product to be cooked and the further product to be cooked would require a further decrease.
6. The method according to any one of claims 2 to 5, characterized in that loading the cooking chamber with a particular further product to be cooked whose residual cooking time is shorter than the residual cooking time of each of the products to be cooked which are inside the cooking chamber is not allowed if, due to said loading, the desired value of at least one of the parameters of the products to be cooked which are inside the cooking chamber would lead to the fact that the upper limit or the lower limit of the tolerance band of the products to be cooked which are inside the cooking chamber is passed.
7. The method according to any one of claims 2 to 6, characterized in that it is suggested that a particular further product to be cooked is loaded into the cooking chamber if the further product to be cooked has a shorter residual cooking time than the residual cooking time of each of the products to be cooked which are inside the cooking chamber and by which it is counteracted that the upper limit of the tolerance band or the lower limit of the tolerance band is passed.
8. The method according to any one of the preceding claims, characterized in that the new desired value of the following product to be cooked leads to an adjustment of the average actual value of the parameter to the predefined average desired value of the parameter.
9. The method according to any one of claims 4 to 8, characterized in that in order to reduce the amount of energy required, it is suggested, preferably by means of a display device, that
   the cooking chamber is loaded with products to be cooked which are allowed to be combined with each other all at the same time.
10. The method according to any one of claims 4 to 8, characterized in that in order to reduce the amount of energy required, it is suggested, preferably by means of a display device, that
    a particular further product to be cooked with a shorter residual cooking time than the residual cooking time of the products to be cooked which are inside the cooking chamber and a higher average desired value of the parameter is loaded into the cooking chamber before the residual cooking time of the reference product to be cooked has elapsed, so that at least one desired value of a parameter belonging to the reference product to be cooked and determining the cooking chamber climate can be adjusted to the corresponding lower limit of the tolerance band, at least temporarily.

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