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EP4019848B1 - Procédé de fonctionnement d'un four de cuisson - Google Patents

Procédé de fonctionnement d'un four de cuisson Download PDF

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Publication number
EP4019848B1
EP4019848B1 EP20216537.9A EP20216537A EP4019848B1 EP 4019848 B1 EP4019848 B1 EP 4019848B1 EP 20216537 A EP20216537 A EP 20216537A EP 4019848 B1 EP4019848 B1 EP 4019848B1
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EP
European Patent Office
Prior art keywords
treatment chamber
temperature
food treatment
predetermined
energy output
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP20216537.9A
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German (de)
English (en)
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EP4019848A1 (fr
Inventor
Sorin Tcaciuc
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Electrolux Appliances AB
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Electrolux Appliances AB
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Publication date
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Priority to EP20216537.9A priority Critical patent/EP4019848B1/fr
Publication of EP4019848A1 publication Critical patent/EP4019848A1/fr
Application granted granted Critical
Publication of EP4019848B1 publication Critical patent/EP4019848B1/fr
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to a method for operating a cooking appliance and to a cooking appliance for carrying out the method.
  • EP 2 045 532 B1 discloses a method of controlling heaters of an electric cooking apparatus, wherein a temperature of a cooking cavity is detected and wherein a temperature increasing mode is performed in which a supply of power and a cutoff of power to the heaters are alternately performed while increasing a ratio of a power-off period to a power-on period if the detected temperature of the cooking cavity is not equal to a set temperature and performing a temperature maintaining mode in which the heaters are operated according to preset power-on and power-off periods to be maintained at a temperature within a certain range around a certain temperature if the detected temperature of the cooking cavity reaches the set temperature.
  • EP 1 394 472 B1 discloses a method for operating a cooking appliance with a cooking chamber, to which a quantity of heat is fed by means of a heating device, in which method a cooking chamber temperature is regulated to a target temperature in a regulating period, the cooking chamber temperature is not regulated in a control period following the regulating period, but no or a defined heat quantity is fed to the cooking chamber independently of the target value, and the cooking chamber is regulated in a post-regulation to the target value after the end of the control period, wherein the control period is prematurely interrupted if there is change in at least one influencing variable which influences the behavior over time of the cooking chamber temperature in the regulating period and/or in the control period, wherein the post-regulation is set to the target value directly after the premature interruption of the control period.
  • EP 2 662 630 B1 discloses a method for preparing food in a cooking chamber of a cooking appliance by means of a cooking process, wherein, during an initial phase of the cooking process, a high total heating power is introduced into the cooking chamber, and wherein, during a compensation phase of the cooking process which follows the initial phase, at most a low total heating power is introduced into the cooking chamber, and wherein, during a connecting phase of the cooking process which follows the compensation phase, a mean total heating power is introduced into the cooking chamber such that the high total heating power during the initial phase originates at least substantially from at least one thermal heat source, and that the total heating power introduced into the cooking chamber during the compensation phase is at most a fraction of the high total heating power, and that a total heating power is introduced into the cooking chamber during the connecting phase, which heating power is higher than during the compensation phase and lower than during the initial phase.
  • DE 10 2014 217 637 A1 discloses a method used for heating a cooking chamber of a domestic cooking appliance, wherein the cooking chamber is heated during an initial cooking phase with an uncontrolled heating power during an initial cooking phase and then during a phase with a heating power controlled to a setpoint temperature value and wherein the initial cooking phase has a first initial cooking phase comprises a first partial section and a second partial section adjoining it and wherein at the transition from the first partial section to the second partial section, at least one characteristic of the introduced heating power is changed.
  • DE 100 27 299 A1 discloses a method for controlling the temperature of a baking oven and a baking oven, wherein a heating apparatus to heat a baking cavity is powered form a first point of time after comestible was inserted until a second point of time in which the actual temperature stops dropping or starts rising again. After the second point of time, if the actual temperature then is below a target temperature, the baking cavity is further heated and, if the actual temperature then is above a target temperature, the baking cavity is not heated until the target temperature is reached.
  • EP 2 487 989 A1 discloses a method for controlling a temperature in a cooking appliance, wherein a computer commands a heating means to deliver a quantity of energy which is further dependent on the difference between the measured temperature and the value of the threshold temperature.
  • the temperature is measured in a succession of times, and in one embodiment, the quantity of energy delivered to the heating means in a time is equal to the quantity of energy delivered to the heating means in a preceding time.
  • the quantity of electrical energy delivered as a power supply to the heating means is variable and controlled by the difference between the measured temperature and the value of the setpoint temperature.
  • the object of the present invention is to provide a method for operating a cooking appliance in an energy efficient way and a cooking appliance that can be energy efficiently operated.
  • a method for operating a cooking appliance in particular a domestic cooking appliance, including at least one food treatment chamber, at least one temperature sensor for sensing the temperature within the food treatment chamber, at least one heating element for supplying heating energy into the food treatment chamber and at least one control unit for controlling operation of the cooking appliance.
  • T method includes the following steps:
  • Initially supplying heating energy into the food treatment chamber shall be in particular understood as supplying heating energy into the food treatment chamber when the temperature in food treatment chamber is substantially equal to or at least not substantially higher than the temperature of the environment.
  • a variable parameter dependent on a thermal load present in the food treatment chamber shall be understood as a parameter that varies dependent on the volume, type, weight, liquid content, form, or the like, of the thermal load present in the food treatment chamber.
  • the positive effect achieved by the matter of the invention is that temperature profile is achieved within the food treatment chamber that has the same result with respect to a cooking performance in comparison with commonly known temperature control, but that includes energy saving.
  • the cooking appliance can be operated after the initial heating up phase with the second energy output level in a very energy efficient way.
  • the intended temperature profile within the food treatment chamber can be achieved irrespective of food stuff is present initially within the not-heated up food treatment chamber or if the empty food treatment chamber is initially heated up and the food stuff is inserted after the initial heating up phase.
  • the method includes that selecting a predetermined second energy output level based on a variable parameter includes determining a time interval from a start point in time when the supply of heating energy is started or changed to a point in time when the temperature within the food treatment chamber reaches a temperature above the set temperature value, in particular reaches the upper temperature threshold, wherein the predetermined second energy output level is selected dependent on the length of the time interval.
  • a high thermal load shows a delay in the increase of the temperature value compared to a low thermal load.
  • the time interval between the temperature passing the set temperature value and reaching the upper temperature threshold is advantageously suitable for being taken as a basis for determination of the thermal load within the food treatment chamber.
  • the method includes that the predetermined second energy output level is selected the higher, the longer the length of the determined time interval is.
  • the second energy output can be adapted to the thermal load present in the food treatment chamber. This reflects the relation that a high thermal load causes a greater delay in the time interval compared to a lower thermal load, thus, automatically adapting the necessary energy output for cooking the high thermal load properly by providing a higher energy output.
  • the method includes that at least one data set is accessible for or is accessed by the control unit, in particular wherein the at least one data set is stored in a storage of the control unit or in a storage being accessible for the control unit, wherein the data set includes:
  • Such a data set simplifies the control of the cooking appliance.
  • the data included in the data set may be evaluated in experiments for one specific cooking appliance having predefined properties, e.g. the volume of the food treatment chamber, the maximum output of the heating elements, etc. Different data sets may be evaluated for different types of cooking appliances. Additionally, it may be possible to make the data set interchangeably, such that an update of the data set is possible in order to achieve optimized performance of the cooking appliance.
  • the temperature profile within the food treatment chamber in particular the average temperature over the overall length of the cooking time, matches the set temperature value advantageously.
  • the thermal load present in the food treatment chamber is the empty volume of the interior of the food treatment chamber or is one or more pieces of food stuff and/or cookware being inserted into the food treatment chamber.
  • the second energy output level is selected depending on whether there is any food stuff within the food treatment chamber or not or, e.g. depending on the volume, weight or liquid content of the food stuff placed in the food treatment chamber. This allows to achieve the same temperature profile with the method irrespective of there is food stuff initially placed in the food treatment chamber or nor and irrespective of the volume, weight or liquid content of food stuff initially placed in the food treatment chamber.
  • the initial supply of heating energy at a predetermined first energy output level includes determining whether the temperature in the food treatment chamber exceeds the set temperature value, wherein, in response to exceeding the set temperature value, the at least one heating element is controlled to operate at a predetermined third energy output level being lower than the predetermined first energy output level, in particular wherein the predetermined first energy output level corresponds to an energy output of 100% of the maximum energy output possible for the specific at least one heating element and wherein the predetermined third energy output level lies within a range between 30% to 70%, preferably at 50%, of the maximum energy output possible by the specific at least one heating element.
  • the increase in the temperature profile in the food treatment chamber can be slowed down upon passing the set temperature value, thus, enabling the differences in the time intervals for reaching the upper threshold temperature for different thermal loads to become greater. This simplifies the detection of the variable parameter with respect to the specific thermal load, making the detection of the thermal load more robust.
  • the cooking appliance further may include a fan being provided within the food treatment chamber for generating a hot air flow within the food treatment chamber, wherein the fan may be continuously operated during the phase of initial supply heating energy into the food treatment chamber with the predetermined first energy output level and/or during the phase of reduced supply of heating energy into the food treatment chamber with predetermined second energy output level and/or during the phase of increased supply of heating energy into the food treatment chamber at the predetermined energy output level higher than the second predetermined energy output level.
  • a fan being provided within the food treatment chamber for generating a hot air flow within the food treatment chamber, wherein the fan may be continuously operated during the phase of initial supply heating energy into the food treatment chamber with the predetermined first energy output level and/or during the phase of reduced supply of heating energy into the food treatment chamber with predetermined second energy output level and/or during the phase of increased supply of heating energy into the food treatment chamber at the predetermined energy output level higher than the second predetermined energy output level.
  • the hot air is distributed quicker within the food treatment chamber which causes in particular during the initial heat up phase a quicker increase in temperature. It may be specifically advantageous if the fan is operated until the temperature within the food treatment chamber exceeds the set temperature value, wherein the fan is stopped when the temperature passes the set temperature value until it reaches the upper threshold temperature. In this case, the differences in the time intervals for reaching the upper threshold temperature for different thermal loads become even greater.
  • a cooking cycle is defined by including the steps a) to e), in particular additionally including the steps f) and g), wherein the cooking cycle is further defined by having a predetermined length, wherein the cooking cycle is terminated automatically upon expiration of the predetermined length and wherein the temperature within the food treatment chamber passes the set temperature value not more than three times, in particular not more than two times, before expiration of the predetermined length.
  • the method is particular advantageous for cooking appliances applying automatic cooking programs having predetermined or predefined length.
  • the temperature profile achieved within the food treatment chamber can be held in conformity with the set temperature value irrespective of the thermal load present in the food treatment chamber.
  • a cooking cycle is defined by including the steps a) to e), in particular additionally including the steps f) and g), wherein the cooking cycle is further defined by having a, in particular predetermined, length, wherein an average temperature within the food treatment chamber calculated over the length of the cooking cycle has a value within a range from 5°C below to 5°C above the set temperature value.
  • an average temperature is achieved to be within a range from 5°C below to 5°C above the set temperature value. This meets the requirements of the user's needs who intends a certain set temperature value, wherein the food stuff to be cooked becomes subject to a very precise temperature control over the full length of the cooking cycle.
  • the upper threshold temperature lies within a range between 10°C to 35°C, in particular between 15°C to 25°C, preferably between 15°C to 20°C above the set temperature value and/or wherein the lower threshold temperature (LTT) lies within a range between 10°C to 35°C, in particular between 15°C to 25°C, preferably between 15°C to 20°C below the set temperature value.
  • LTT lower threshold temperature
  • the control unit receives information from the temperature sensor and determines whether the temperature within the food treatment chamber reaches the upper temperature threshold or the lower temperature threshold, in particular wherein the control unit calculates reference temperature values being different from a current temperature value based on the information received from the temperature, based on the set temperature value and based on the predetermined first energy output level and the predetermined second energy output level and/or predetermined third energy output level, preferably wherein the control unit instructs a display of the cooking appliance to display the calculated reference temperature.
  • the user may receive information about a reference temperature related to the temperature within the food treatment chamber, that reflects the temperature profile over the overall length of the cooking cycle better than information about the current temperature within the food treatment chamber would do.
  • the user thus, may be enabled to anticipate the cooking results better compared to a case in which only the current temperature would be displayed.
  • T method for operating a cooking appliance, in particular a domestic cooking appliance, including at least one food treatment chamber, at least one temperature sensor for sensing the temperature within the food treatment chamber, at least one heating element for supplying heating energy into the food treatment chamber and at least one control unit for controlling operation of the cooking appliance.
  • T method includes the following steps:
  • the cooking appliance further includes at least one door for selectively opening and closing the food treatment chamber, wherein, in response to opening and closing of the door, determining whether the temperature within the food treatment chamber is above or below the lower temperature threshold, wherein the supply of heating energy into the food treatment chamber is increased when the temperature is determined to be below the lower temperature threshold and wherein the supply of heating energy into the food treatment chamber is maintained when the temperature is determined to be above the lower temperature threshold.
  • the door may be an oven door, but may be a lid of a cookware or a pot, also. This behavior allows the method to be properly carried out without being affect by opening and closing of the door and irrespective of the length of the opened status of the cooking appliance.
  • a cooking appliance in particular a domestic cooking appliance, preferably a cooking oven including at least one food treatment chamber, at least one temperature sensor for sensing the temperature within the food treatment chamber, at least one heating element for supplying heating energy into the food treatment chamber and at least one control unit for controlling operation of the cooking oven, or
  • a cooking hob including at least one piece of cookware defining at least one food treatment chamber being placed on a cooking zone of the cooking hob, at least one temperature sensor for sensing the temperature within the food treatment chamber, at least one heating element for supplying heating energy into the food treatment chamber and at least one control unit for controlling operation of the cooking hob, wherein the cooking appliance is configured to carry out the method according to the invention.
  • Such a cooking appliance is very energy efficient and allows to apply a temperature profile within a food treatment chamber that is very precise with respect to a set temperature preset by a user.
  • the cooking oven or the cooking hob comprise an electronic control unit including or enabled to carry out at least one or two or a plurality of automatic cooking programs, in particular wherein at least one automatic cooking program comprises the cooking cycle having the predetermined length.
  • the method according to the invention is particularly suitable for being embedded in an automatic cooking program to be carried out by an electronically controlled cooking appliance.
  • control unit is configured to receive or comprises a data set including:
  • Such data set may be stored in a registry or a storage medium being connected with or comprised by the control unit or in an internet server being connected with the control unit and may be adapted to the respective type of cooking appliance.
  • the cooking oven 1 provides an insulated food treatment chamber 2 in which the user may introduce food stuff to be cooked. Before or after the introduction of the foodstuff, the user may select a cooking program from the control panel 9 or may preset isolated cooking parameters such as cooking temperature and/or cooking time or may select specific heating elements 3, 5, 6.
  • the user will choose a specific cooking function that may employ one or more of the heating elements 3, 5 and/or 6 with or without the convection fan 4, so that a multitude of options enables the user to match required cooking process criteria, e.g. by forced convection or in a traditional cooking mode.
  • An oven thermostat 7, including a temperature sensor and the control unit 8 create all the proper conditions that the oven needs for operation according to the user's wishes.
  • preheating time depends on the cooking function and the set value for the oven thermostat, usually being shorter with forced air convection (i.e. with the heater 3 and the fan 4 switched on, but longer with traditional mode, or natural convection, i.e. with the heating elements 5 and 6 to the same value of the temperature setting.
  • the forced air convection is more energy efficient, with respect to temperature performance and energy consumption related to the overall duration of the full cooking process.
  • the considerations on which the invention is based include recognizing that a temperature profile achieved by conventional closed loop control within a food treatment chamber is not ideal with respect to energy efficiency.
  • a temperature profile that can be found for conventional closed loop control e.g. within two switching phases, i.e. the temperature increases past a set temperature value and reaches an upper switching temperature, upon which the supply of heating energy is cutoff, which leads to a decrease in temperature below the set temperature value until a lower switch temperature is reached, which causes switching on of the heating element, wherein the temperature alternates between the upper and the lower switching temperature.
  • the inventors have found that the temperature profile as found for conventional closed loop control can be geometrically extended over the entire duration or length of the cooking process, resulting in the temperature profile according to Fig. 2 .
  • the result of the integral of the process variable i.e. the temperature within the food treatment chamber 2 can be indicated as a reference temperature T ref that comes close to a set temperature value T Set set by the user at the beginning of the cooking process, if taken over the complete length of the cooking process. It is possible that a display of the oven (not referenced) can show in real time the referenced temperature T ref .
  • An upper temperature threshold UTT and a lower temperature threshold LTT are defined between which the current temperature value T cur is held during the cooking phase with the intent to achieve proper cooking appliance performances, so that the food quality at the end of the cooking phase to be not affected.
  • Empirical tests have shown that the upper temperature threshold UTT and a lower temperature threshold LTT, e.g. each comprised within a temperature band between 30°C and 40°C from the set temperature value T Set are proper to hold a calculated average value of the oven temperature close to the set temperature value T Set chosen by the user.
  • the control unit 8 operates the heating element 3 and optionally the fan 4, wherein forced convection heating is used, at a starting point t 0 .
  • the oven thermostat 7 or, more precisely, the temperature sensor comprised by the oven thermostat 7, measures the temperature within the food treatment chamber 2.
  • T Set set temperature value
  • the heating element 3 In response to passing or exceeding the set temperature value T Set , the heating element 3 is controlled to operate at a reduced energy output level, namely a predetermined third output level P 3 .
  • the predetermined third output level P 3 may lie within a range between 30% to 70%, preferably at 50%, of the maximum energy output possible for the specific type of the at least one heating element 3.
  • Fig. 3 illustrates the difference in the temperature profiles for a high thermal load HTL, e.g. a large piece food including a high amount of water, e.g. a piece of meat to be cooked in broth, in comparison to a low thermal load LTL, e.g. a small piece of food including only small amount of water such as a small and dry cake.
  • HTL high thermal load
  • LTL low thermal load
  • the initial heat up phase is carried out by applying a predetermined first energy output level P 1 of 100% of the power possible for the heating element 3.
  • the food treatment chamber 2 comprising the low thermal load LTL is heated up slightly faster than the food treatment chamber 2 comprising the high thermal load HTL. Also in both cases, in response to passing the set temperature value T Set , the energy output of the heating element 3 is reduced to a predetermined third energy output level P 3 , e.g. of 50% of the maximum power possible for the heating element 3.
  • a predetermined third energy output level P 3 e.g. of 50% of the maximum power possible for the heating element 3.
  • the difference in time necessary for heating up the food treatment chamber 2 and the respective food load comprised therein enlarges for the high thermal load HTL compared to the low thermal load LTL.
  • the heating element 3 is operated at the predetermined third energy output level P 3 until the temperature within the food treatment chamber 2 is determined to reach the upper temperature threshold UTT.
  • the control unit 8 controls the heating element 3 to operate at a predetermined second energy output level P 2 .
  • the selected predetermined second energy output level P 2 is different for each of the above outlined cases.
  • the control unit 8 may include a microprocessor for carrying out an algorithm using the dataset as exemplarily illustrated in table 1.
  • the algorithm may be programmed to select from the given values of P 2 the value needed to achieve the temperature profile according to Fig. 2 for a given set temperature value T set .
  • the determined time interval ⁇ t is the time interval ⁇ t_Load_B.
  • Data sets according to table 1 may be prepared and stored to be accessed by the control unit 8 for a plurality of possible set temperature values T SET .
  • E.g. several data sets may be compiled and stored in a library for a specific cooking appliance and, e.g., may be stored in an internal storage of the control unit 8 or may be stored outside the control unit 8, but may still be accessible for the control unit 8.
  • Different data compilations of data sets may be stored in further libraries for other specific cooking appliances.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (12)

  1. Procédé pour faire fonctionner un appareil de cuisson, en particulier un appareil de cuisson domestique, incluant au moins une chambre de traitement d'aliments (2), au moins un capteur de température pour détecter la température à l'intérieur de la chambre de traitement d'aliments (2), au moins un élément chauffant (3, 5, 6) pour fournir de l'énergie thermique dans la chambre de traitement d'aliments (2) et au moins une unité de commande (8) pour commander le fonctionnement de l'appareil de cuisson, le procédé incluant les étapes suivantes :
    a) la réception d'une entrée utilisateur incluant le réglage d'une valeur de température de consigne (TSet) qui doit être atteinte à l'intérieur de la chambre de traitement d'aliments (2) ;
    b) la fourniture initiale d'énergie thermique dans la chambre de traitement d'aliments (2) pour augmenter la température à l'intérieur de la chambre de traitement d'aliments (2) en commandant l'au moins un élément chauffant (3, 5, 6) pour qu'il fonctionne au moins à un premier niveau de sortie d'énergie prédéterminé (P1) ;
    c) le fait de déterminer si la température à l'intérieur de la chambre de traitement d'aliments (2) atteint un seuil de température supérieur (UTT) qui est défini au-dessus de la valeur de température de consigne (TSet) ;
    d) en réponse à l'atteinte du seuil de température supérieur (UTT), la sélection d'un deuxième niveau de sortie d'énergie prédéterminé (P2) sur la base d'un paramètre variable dépendant d'une charge thermique présente dans la chambre de traitement d'aliments (2) ;
    e) la réduction de la fourniture d'énergie thermique dans la chambre de traitement d'aliments (2) de telle sorte que la température à l'intérieur de la chambre de traitement d'aliments (2) diminue en commandant l'élément chauffant (3, 5, 6) pour qu'il fonctionne au deuxième niveau de sortie d'énergie prédéterminé (P2),
    dans lequel la sélection d'un deuxième niveau de sortie d'énergie prédéterminé (P2) sur la base d'un paramètre variable inclut la détermination d'un intervalle de temps (Δt) d'un point de départ dans le temps où la fourniture d'énergie thermique est commencée ou modifiée à un point dans le temps où la température à l'intérieur de la chambre de traitement d'aliments (2) atteint une température au-dessus de la valeur de température de consigne (TSet), en particulier atteint le seuil de température supérieur (UTT), dans lequel le deuxième niveau de sortie d'énergie prédéterminé (P2) est sélectionné en fonction de la longueur de l'intervalle de temps (Δt),
    dans lequel plus le deuxième niveau de sortie d'énergie thermique prédéterminé (P2) est sélectionné haut, plus la longueur de l'intervalle de temps (Δt) déterminé est longue,
    caractérisé en ce que
    au moins un ensemble de données est accessible pour ou est accédé par l'unité de commande (8), en particulier dans lequel l'au moins un ensemble de données est stocké dans un stockage de l'unité de commande (8) ou dans un stockage qui est accessible pour l'unité de commande (8),
    dans lequel l'ensemble de données inclut :
    - un premier type de données associé à une variété d'intervalles de temps qui peuvent être déterminés par l'unité de commande (8) ;
    - un second type de données associé à une variété de niveaux de sortie d'énergie permis pour le deuxième niveau de sortie d'énergie prédéterminé (P2) et qui peuvent être définis pour l'au moins un élément chauffant (3, 5, 6) ;
    dans lequel l'unité de commande (8) détermine l'intervalle de temps (Δt) et, après la détermination de l'intervalle de temps (Δt), sélectionne parmi le second type de données le deuxième niveau de sortie d'énergie prédéterminé (P2) qui est associé à l'intervalle de temps (Δt) déterminé selon l'ensemble de données.
  2. Procédé selon la revendication 1, pour faire fonctionner un appareil de cuisson, en particulier un appareil de cuisson domestique, incluant au moins une chambre de traitement d'aliments (2), au moins un capteur de température pour détecter la température à l'intérieur de la chambre de traitement d'aliments (2), au moins un élément chauffant (3, 5, 6) pour fournir de l'énergie thermique dans la chambre de traitement d'aliments (2) et au moins une unité de commande (8) pour commander le fonctionnement de l'appareil de cuisson, le procédé incluant les étapes suivantes :
    a) la réception d'une entrée utilisateur incluant le réglage d'une valeur de température de consigne (TSet) qui doit être atteinte à l'intérieur de la chambre de traitement d'aliments (2) ;
    b) la fourniture initiale d'énergie thermique dans la chambre de traitement d'aliments (2) pour augmenter la température à l'intérieur de la chambre de traitement d'aliments (2) en commandant l'au moins un élément chauffant (3, 5, 6) pour qu'il fonctionne au moins à un premier niveau de sortie d'énergie prédéterminé (P1) ;
    c) le fait de déterminer si la température à l'intérieur de la chambre de traitement d'aliments (2) atteint un seuil de température supérieur (UTT) qui est défini au-dessus de la valeur de température de consigne (TSet) ;
    d) en réponse à l'atteinte du seuil de température supérieur (UTT), la sélection d'un deuxième niveau de sortie d'énergie prédéterminé (P2) sur la base d'un paramètre variable dépendant d'une charge thermique présente dans la chambre de traitement d'aliments (2) ;
    e) la réduction de la fourniture d'énergie thermique dans la chambre de traitement d'aliments (2) de telle sorte que la température à l'intérieur de la chambre de traitement d'aliments (2) diminue en commandant l'élément chauffant (3, 5, 6) pour qu'il fonctionne au deuxième niveau de sortie d'énergie prédéterminé (P2),
    caractérisé en ce que
    l'appareil de cuisson domestique inclut en outre au moins une porte pour ouvrir et fermer de manière sélective la chambre de traitement d'aliments (2), comprenant, en réponse à l'ouverture et à la fermeture de la porte, le fait de déterminer si la température à l'intérieur de la chambre de traitement d'aliments (2) est supérieure ou inférieure au seuil de température inférieur (LTT), dans lequel la fourniture d'énergie thermique dans la chambre de traitement d'aliments (2) est augmentée lorsqu'il est déterminé que la température est inférieure au seuil de température inférieur (LTT) et dans lequel la fourniture d'énergie thermique dans la chambre de traitement d'aliments (2) est maintenue lorsqu'il est déterminé que la température est supérieure au seuil de température inférieur (LTT).
  3. Procédé selon la revendication 1 ou 2, caractérisé par :
    f) le fait de déterminer si la température à l'intérieur de la chambre de traitement d'aliments (2) atteint un seuil de température inférieur (LTT) qui est défini en dessous de la valeur de température de consigne (TSet) ;
    g) en réponse à l'atteinte du seuil de température inférieur (LTT), l'augmentation de la fourniture d'énergie thermique dans la chambre de traitement d'aliments (2) de telle sorte que la température à l'intérieur de la chambre de traitement d'aliments (2) augmente en commandant l'élément chauffant (3, 5, 6) pour qu'il fonctionne à un niveau de sortie d'énergie prédéterminé supérieur au deuxième niveau de sortie d'énergie prédéterminé (P2), en particulier au premier niveau de sortie d'énergie prédéterminé (P1).
  4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que la charge thermique présente dans la chambre de traitement d'aliments (2) est le volume vide de l'intérieur de la chambre de traitement d'aliments (2) ou est un ou plusieurs morceaux de produit alimentaire et/ou d'ustensiles de cuisine qui sont insérés dans la chambre de traitement d'aliments (2).
  5. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que la fourniture initiale d'énergie thermique à un premier niveau de sortie d'énergie prédéterminé (P1) inclut le fait de déterminer si la température dans la chambre de traitement d'aliments (2) dépasse la valeur de température de consigne (TSet), dans lequel, en réponse au dépassement de la valeur de température de consigne (TSet), l'au moins un élément chauffant (3, 5, 6) est commandé pour fonctionner à un troisième niveau de sortie d'énergie prédéterminé (P3) qui est inférieur au premier niveau de sortie d'énergie prédéterminé (P1), en particulier dans lequel le premier niveau de sortie d'énergie prédéterminé (P1) correspond à une sortie d'énergie de 100 % de la sortie d'énergie maximale possible pour l'au moins un élément chauffant (3, 5, 6) spécifique et dans lequel le troisième niveau de sortie d'énergie prédéterminé (P3) se situe dans une plage comprise entre 30 % et 70 %, de préférence à 50 %, de la sortie d'énergie maximale possible par l'au moins un élément chauffant (3, 5, 6) spécifique.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'appareil de cuisson inclut en outre un ventilateur (4) qui est fourni à l'intérieur de la chambre de traitement d'aliments (2) pour générer un écoulement d'air chaud à l'intérieur de la chambre de traitement d'aliments (2), dans lequel le ventilateur (4) est actionné en continu pendant la phase de fourniture initiale d'énergie thermique dans la chambre de traitement d'aliments (2) avec le premier niveau de sortie d'énergie prédéterminé (P1) et/ou pendant la phase de fourniture réduite d'énergie thermique dans la chambre de traitement d'aliments (2) avec le deuxième niveau de sortie d'énergie prédéterminé (P2) et/ou pendant la phase de fourniture augmentée d'énergie thermique dans la chambre de traitement d'aliments (2) au niveau de sortie d'énergie prédéterminé supérieur au deuxième niveau de sortie d'énergie prédéterminé.
  7. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'un cycle de cuisson est défini en ce qu'il inclut les étapes a) à e), en particulier en ce qu'il inclut en outre les étapes f) et g), dans lequel le cycle de cuisson est en outre défini en ce qu'il a une longueur prédéterminée, dans lequel le cycle de cuisson est terminé automatiquement à l'expiration de la longueur prédéterminée et de préférence dans lequel la température à l'intérieur de la chambre de traitement d'aliments (2) dépasse la valeur de température de consigne (TSet) au plus trois fois, plus préférablement au plus deux fois, avant l'expiration de la longueur prédéterminée.
  8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'un cycle de cuisson est défini en ce qu'il inclut les étapes a) à e), en particulier en ce qu'il inclut en outre les étapes f) et g), dans lequel le cycle de cuisson est en outre défini en ce qu'il a une longueur, en particulier prédéterminée, dans lequel une température moyenne à l'intérieur de la chambre de traitement d'aliments (2) calculée sur la longueur du cycle de cuisson a une valeur dans une plage de 5 °C en dessous à 5 °C au-dessus de la valeur de température de consigne (TSet).
  9. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que la température seuil supérieure (UTT) se situe dans une plage comprise entre 10 °C et 35 °C, en particulier entre 15 °C et 25 °C, de préférence entre 15 °C et 20 °C au-dessus de la valeur de température de consigne (TSet) et/ou dans lequel la température seuil inférieure (LTT) se situe dans une plage comprise entre 10 °C et 35 °C, en particulier entre 15 °C et 25 °C, de préférence entre 15 °C et 20 °C en dessous de la valeur de température de consigne (TSet).
  10. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'unité de commande (8) reçoit des informations en provenance du capteur de température et détermine si la température à l'intérieur de la chambre de traitement d'aliments (2) atteint le seuil de température supérieur (UTT) ou le seuil de température inférieur (LTT), en particulier dans lequel l'unité de commande (8) calcule des valeurs de température de référence (Tref) qui sont différentes d'une valeur de température actuelle (Tcur) sur la base des informations reçues de la température, sur la base de la valeur de température de consigne (TSet) et sur la base du premier niveau de sortie d'énergie prédéterminé (P1) et du deuxième niveau de sortie d'énergie prédéterminé (P2) et/ou du troisième niveau de sortie d'énergie prédéterminé (P3), de préférence dans lequel l'unité de commande (8) ordonne à un affichage de l'appareil de cuisson d'afficher la valeur de température de référence (Tref) calculée.
  11. Appareil de cuisson, en particulier appareil de cuisson domestique, l'appareil de cuisson étant configuré pour mettre en œuvre un procédé selon l'une quelconque des revendications précédentes, de préférence four de cuisson (1) incluant au moins une chambre de traitement d'aliments (2), au moins un capteur de température pour détecter la température à l'intérieur de la chambre de traitement d'aliments (2), au moins un élément chauffant (3, 5, 6) pour fournir de l'énergie thermique dans la chambre de traitement d'aliments (2) et au moins une unité de commande (8) pour commander le fonctionnement du four de cuisson (1),
    ou
    de préférence plaque de cuisson incluant au moins un ustensile de cuisine définissant au moins une chambre de traitement d'aliments (2) qui est placée sur une zone de cuisson de la plaque de cuisson, au moins un capteur de température pour détecter la température à l'intérieur de la chambre de traitement d'aliments (2), au moins un élément chauffant (3, 5, 6) pour fournir de l'énergie thermique dans la chambre de traitement d'aliments (2) et au moins une unité de commande (8) pour commander le fonctionnement de la plaque de cuisson.
  12. Appareil de cuisson selon la revendication 11, caractérisé en ce que le four de cuisson (1) ou la plaque de cuisson comprend une unité de commande électronique (8) incluant ou apte à réaliser au moins un ou deux ou une pluralité de programmes de cuisson automatique, en particulier dans lequel au moins un programme de cuisson automatique comprend le cycle de cuisson ayant la longueur prédéterminée.
EP20216537.9A 2020-12-22 2020-12-22 Procédé de fonctionnement d'un four de cuisson Active EP4019848B1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2024153688A1 (fr) * 2023-01-19 2024-07-25 BSH Hausgeräte GmbH Procédé de vérification d'un état fonctionnel d'un four et four

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10027299B4 (de) * 2000-06-05 2004-07-15 Miwe Michael Wenz Gmbh Verfahren zur Temperaturregelung eines Backofens und Backofen
DE10240175A1 (de) 2002-08-30 2004-04-22 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts
KR100955485B1 (ko) 2003-09-09 2010-04-30 삼성전자주식회사 전기조리장치 및 그 히터제어방법
FR2971663B1 (fr) * 2011-02-11 2014-07-25 Seb Sa Procede de regulation de la temperature d'un article culinaire
EP2662630B1 (fr) 2012-05-11 2016-09-14 Miele & Cie. KG Procédé destiné à la préparation d'un produit de cuisson et appareil de cuisson
KR102207463B1 (ko) * 2014-04-14 2021-01-26 삼성전자주식회사 오븐 및 그 제어 방법
DE102014217637A1 (de) 2014-09-03 2016-03-17 BSH Hausgeräte GmbH Heizen eines Garraums eines Haushalts-Gargeräts
US9909764B2 (en) * 2016-07-11 2018-03-06 Haier Us Appliance Solutions, Inc. Cooking appliance and method for limiting cooking utensil temperatures using dual control modes

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