EP2461107A1 - Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson - Google Patents
Appareil de cuisson et procédé de fonctionnement d'un appareil de cuisson Download PDFInfo
- Publication number
- EP2461107A1 EP2461107A1 EP10401213A EP10401213A EP2461107A1 EP 2461107 A1 EP2461107 A1 EP 2461107A1 EP 10401213 A EP10401213 A EP 10401213A EP 10401213 A EP10401213 A EP 10401213A EP 2461107 A1 EP2461107 A1 EP 2461107A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- temperature
- evaporation
- cooking
- characteristic
- heating device
- 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.)
- Granted
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Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
-
- 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
Definitions
- the present invention relates to a cooking appliance and a method for steaming the cooking chamber of a cooking appliance.
- Such an advantageous function may be the steaming of the cooking chamber.
- steam is introduced into the cooking chamber, whereby the humidity of the cooking process can be adjusted to the appropriate preferred conditions.
- the radiators used for evaporation are tested for the evaporation times of certain amounts of liquid at a constant 230 volts.
- different voltages may later be available, as a result of which the steaming conditions may under certain circumstances vary considerably. For example, in rural areas, only lower voltage can be available. This can lead to deviations from the desired evaporation conditions. Although this could be determined and compensated by an additional built-in voltage sensor, but the additional technology to be installed is relatively expensive.
- the inventive method is suitable for steaming at least one cooking chamber of a cooking appliance.
- an evaporation device comprising a heater and at least one supply for liquids and at least one discharge for steam.
- the at least one discharge is suitable and designed to at least partially lead the generated steam into the cooking chamber.
- the time required to evaporate a certain amount of liquid is compared with a characteristic of this amount time value. From this at least one correction value is then determined.
- Such a method offers many advantages.
- a considerable advantage is that the time required for the current process, ie the actual value, for the evaporation of a specific amount of liquid is compared with a time value characteristic of the quantity, that is to say the desired value. By comparing the actual and setpoint, it is possible to check whether the steaming of the cooking chamber has been carried out correctly.
- the determined correction value makes it possible to better adjust the cooking appliance to the desired conditions. Many applications may require a certain amount of steam or a precise evaporation time. In order to ensure this, the method according to the invention can be advantageously used for an optimum result.
- a correction factor is derived from the correction value.
- a characteristic value determined mathematically or empirically, in particular from the currently existing conditions could be used to derive a correction factor in conjunction with the correction value.
- the determined correction value could be set in relation to the characteristic time value in such a way that a correction factor in percent is obtained. The percentage representation of the difference between the actual and the setpoint makes it easier to adjust the conditions for the next cooking process.
- Other transformations of the correction value in a correction factor are conceivable and possible.
- characteristic value also further conditions can be considered. It may also be useful, for example, to include further current conditions in the characteristic value, such as the temperature, the cooking method or possibly also the food to be cooked.
- the characteristic value can also be used to take into account a determined difference between setpoint and actual value only proportionally for the next cooking process.
- the liquid to be evaporated is supplied to the heating device from a storage container.
- a storage container This allows a user to provide the desired amount of liquid prior to the cooking process of the evaporator. It is also conceivable, however, that the reservoir is replaced by a fresh water connection.
- For controlled evaporation of a certain amount of liquid can then z. B. may be provided a flow meter. This is particularly useful when the method is used in a continuous cooking process. For example, this also makes possible the use of the method for cooking or baking lines. The evaporation would be determined via the flow meter a certain flow rate per time. This could then be derived again a correction value.
- a temperature profile is determined over time. This may refer to the heater, the reservoir or even the whole evaporation device. Of course, measuring the temperature in other places is also conceivable. Furthermore, it is preferred that a characteristic evaporation temperature is determined.
- the determined temperature profile is stored.
- a measure of the calcification in the evaporation device can be derived.
- the characteristic evaporation temperature corresponds to the height of the plateau of the temperature profile, which quickly sets after the beginning of the evaporation.
- the temperature profiles of different evaporations can be compared. With increasing calcification of the evaporation device, in particular the heater, the height of this temperature plateau changes. By comparing the temperature plateaus of different evaporation processes can be assessed how much the evaporation device is calcified.
- Whether or when the evaporation device must be decalcified can be evaluated via the plateau development and subsequently controlled. However, it is also conceivable that the descaling of the evaporation device is not determined by comparing different evaporation processes. For example, the evaporator would then descale when the plateau exceeds a predetermined temperature.
- the temperature of the plateau increases continuously slowly during the evaporation processes. However, if the temperature drops, this could be due to measured value fluctuations or it could be that adhering lime has detached from the heating device.
- the temperature remains at the characteristic vaporization temperature during evaporation until all available water has been evaporated.
- the heater is turned off when the temperature further rises after reaching the characteristic evaporating temperature. It is advantageous not to choose too narrow limits.
- a possible value for turning off the heater would be, for example, 10 ° C, 20 ° C, 30 ° C, 40 ° C or 50 ° C above the characteristic vaporization temperature. Of course, other values are possible.
- the heating device is switched off via a threshold value sensor.
- a temperature above the characteristic evaporation temperature is selected for switching off the heating device.
- the value for switching off the heating device can advantageously be far above the characteristic evaporation temperature. If the heater is switched off via a threshold sensor, it is not absolutely necessary to determine the temperature profile over time and to save it.
- the amount of liquid to be evaporated is adjusted via the determined correction value, in particular via the derived correction factor.
- exact steam intervals can be set using the method according to the invention. In fact, for many applications it is advantageous not to achieve an exact vapor volume but an exact vapor time.
- the power of the heating device via the determined correction value, in particular the derived correction factor.
- z. B. via a transformer, the power of the heater, for example, in a certain Watt range can be varied.
- the timing of the heater can be adjusted to optimally adjust the evaporation device.
- the evaporation device can be gradually adjusted ideally to the evaporation of a defined amount of water in a defined time.
- the adaptation be made stepwise.
- the adjustment z. B. by 2%, 3%, 5%, 10% or 20% of the actual value or possibly by 10%, 20%, 30%, 40% or 50% of the determined correction factor.
- Absolute values in seconds or minutes, such as 30 seconds or 2 minutes, are also possible. Other values for achieving optimal conditions are conceivable and useful.
- the cooking appliance according to the invention has an evaporation device for evaporating at least one cooking chamber.
- the evaporation device comprises at least one heating device and at least one supply for liquids.
- At least one discharge for steam is provided. This is suitable and designed to lead the steam at least partially into the cooking chamber.
- the cooking appliance is equipped with a control device. With this control device, the time required to evaporate a certain amount of liquid can be compared with a characteristic of this amount time value. From this, at least one correction value can be derived.
- a significant advantage of such a cooking appliance is that the evaporation process can be adjusted gradually optimally to the existing conditions. In addition to a positive effect on the cooking result, it is possible to obstruct components with larger tolerances, since the cooking appliance can compensate for these tolerances using the method described above.
- the heater is associated with a reservoir.
- the storage container can also be replaced by a fixed water connection which, in conjunction with a flow meter, provides the intended amount of water to the evaporation device.
- the heating device is assigned at least one temperature and / or at least one threshold value sensor. By means of one or both sensors, it is possible to turn off the heater after evaporation of the entire water.
- FIG. 1 shows an inventive cooking appliance 1 that is designed here as a baking oven 21.
- the oven 21 has a closable with a door 22 cooking chamber 2, can be prepared in the food using different operating profiles.
- a control panel 23 between hot air operation, top and bottom heat and a grill function to get voted.
- the temperature can also be adjusted.
- the control panel 23 may be designed as a touch panel or include controls not shown in detail.
- FIG. 1 To steam the cooking chamber 2 of the oven 21, on the rear wall of the housing 24 is an in FIG. 1 not visible inventive evaporation device 3 is arranged.
- An embodiment of such an evaporation device 3 according to the invention is shown in FIG FIG. 2 shown.
- the evaporation device 3 Via a supply 5 liquids can be filled in the evaporation device 3.
- the evaporation device 3 also comprises a reservoir 14, into which the desired amount of liquid can be filled before the start of the cooking process.
- a reservoir 14 may also be replaced by a fixed water connection.
- the required amount of liquid of the evaporation device 3 is provided.
- a connecting piece 25 of the reservoir 14 is connected to the heater 4 in connection.
- the temperature of the heater 4 is controlled in the embodiment shown here via a sensor which may be formed as a temperature sensor 19 or threshold 17.
- the sensor 17, 19 may be connected via a line 28 to a control device 18, not shown here.
- the resulting from the evaporation of the heater 4 steam 7 passes through a mist eliminator 26 to a discharge 6.
- a discharge 6 This is suitable and designed to initiate the steam 7 in the cooking chamber 2. This can be done for example via a hose. But there are also other possibilities conceivable and useful. A direct connection of the discharge 6 with the cooking chamber 2 is appropriate.
- FIG. 3 a further embodiment of an evaporation device 3 according to the invention is shown schematically.
- the quantity 9 of the liquid 10 intended for the corresponding cooking process is filled via the feed 5 into the storage container 14 of the evaporation device 3 with a pump 27 shown only schematically here.
- the water is heated by means of the heater 4 and the resulting steam 7 passes through the discharge 6 in the cooking chamber 2.
- various connection possibilities of the discharge 6 with the cooking chamber 2 are conceivable and possible.
- the heater 4, a temperature sensor 19 and a threshold value 17 are assigned in the embodiment shown. Both sensors 17, 19 are connected to a control device 18 in connection. By means of the temperature sensor 19, the temperature profile 15 of the evaporation process can be determined. The determined temperature profiles 15 can be stored in a memory device 30 provided for this purpose. The memory device 30 is connected directly to the control device 18 in the exemplary embodiment shown here. About the threshold sensor 17, which also serves as a safety switch in this case, the heater 4 is turned off when a critical temperature value is exceeded.
- the control device 18 can be in operative connection via different lines 28 with different components of the oven 21 or the evaporation device 3. This is only hinted at here.
- the control device 18 can furthermore compare the required time 8 for the evaporation of a specific quantity of liquid 9, 10 with a time value 11 characteristic of this quantity and determine a correction value 12 therefrom. From the determined correction value 12, a correction factor 13 can be derived either directly or in conjunction with a characteristic value. For example, in the simplest case, a useful characteristic value is the characteristic time value 11, which is set in relation to the correction value 12. The correction factor can also be derived mathematically or empirically from a variety of current conditions. The derivation of a correction factor 13 will be described by way of example in the following figures.
- FIG. 4 shows several possible temperature curves 15 of a heater 4, which were determined during various evaporation processes. The temperature first rises steadily and then remains until the total available water has evaporated, constant at a characteristic evaporation temperature 16. This creates between the times t 1 and t 2, a temperature plateau 20th
- An in FIG. 4 shown temperature profile 16 of the radiator 4 is measured by a temperature sensor and can be stored in the memory device 30.
- the control device 18 can recognize on the basis of the temperature profile 16, when all the available water has evaporated and then turn off the heater 4. If the temperature from the temperature plateau 20 further increases, for example, at a temperature 10 ° C above the temperature plateau 20 of the current evaporation, the heater 4 is turned off. Of course, the heater 4 could be switched off immediately after the rise in temperature from the temperature plateau 20. However, it is advantageous not to choose the limits too narrow, since it can also come within the plateau 20 to small variations.
- the characteristic evaporation temperature 16 may gradually increase from evaporation to evaporation. This is illustrated by the curves with the characteristic evaporation temperatures 16.1 and 16.2. This results from the continuous calcification of the heater 4. This must spend more energy with increasing calcification in order to heat the water to be evaporated. Since the slowly forming lime layer acts as a heat barrier between the water and the heating means, the characteristic evaporation temperature 16 gradually increases gradually.
- the curve of the temperature curve 15 is very characteristic. The temperature rises steadily until a time t 1 . Between time t 1 and t 2 , the temperature remains approximately constant at the characteristic evaporation temperature 16. If all the water to be evaporated is consumed, the temperature rises abruptly after the plateau phase 20.
- This temperature profile 15, measured by a temperature sensor 19, can be determined by a control device 18. If the temperature continues to rise after reaching the temperature plateau 20, the heating device 4 is switched off.
- the switching off of the heating device 4 after complete evaporation of the liquid can also be carried out without a temperature sensor 19.
- the heater 4 may also be associated with a threshold sensor 17, which is set at a temperature above the temperature plateau. If the temperature rises further out of the plateau 20, the threshold value sensor becomes active and the heating device 4 is switched off.
- FIG. 5 shows one way in which a correction value 12 can be determined.
- the characteristic time value 11 required for evaporating a specific quantity 9 of liquid 10 is compared with the currently required time 8.
- the time required 8 is measured in the case shown here by hiring the radiator 4 until the temperature rises from the temperature plateau 20.
- the end of the evaporation process can be determined from the change in the temperature profile 15 determined by a temperature sensor 19. Also, by a previously defined threshold, which is detected by a threshold value sensor 17, the end of the evaporation can be displayed.
- the correction value 12 describes the time difference between the characteristic time value 11 and the currently required time 8. For both time values, the time span from the beginning of the evaporation until reaching a particular shutdown temperature 31, 32 is taken into account. It may be useful to define the shutdown temperature 31, 32 with respect to the temperature plateau 20. For example, the controller 18 could turn off the heater 4 when the temperature rises after reaching the plateau 20 by, for example, more than 10 ° C, 20 ° C, 30 ° C, 40 ° C, or 50 ° C. Since the temperature plateaus 20 of the temperature curves 15 in the in FIG. 5 example shown have the same height, the respective shutdown temperature 30, 31 is equal. Of course, a correction value 12 can also be determined in any other conceivable and meaningful way.
- a correction factor 13 can then be derived. Again, various methods can be used.
- a meaningful method in FIG. 6 is the conversion of the correction value 12 into a percentage indication. There is a graph depicting the adjustment over nine cooking cycles.
- the characteristic time value 11 is defined as 100%.
- the derived correction factor 13 is therefore equal to 10% at a characteristic time value 11 of 60 seconds and a required time 8 of 66 seconds. So it was steamed 10% too much or too long. Assuming that all changes in the conditions have a roughly linear effect on the evaporation process, the determined percentage correction factor 13 makes it easy to optimally adapt the conditions to the circumstances. However, it is within the scope of the invention, the percentage correction factor 13 to convert over appropriate An Eisentex or characteristics so that even non-linear behaving changes are easily adjustable.
- a 10% correction factor of 13 could provide 10% less water to the evaporation process in the next process. This could quickly lead to optimal conditions. However, it may make sense to adjust the evaporation process only gradually. For example, if there is a fault or possibly no water has been supplied to the process in an evaporation, a corresponding correction factor 13 could be up to 100%. However, matching over such a value would again lead to completely wrong conditions in the next process, since twice the amount of water would be made available. Therefore, a step-by-step adjustment is advantageous.
- a limit could be set whereby adjustment per evaporation can be made at a maximum of 2%, 5% or 10% of the water volume.
- an adjustment in other intervals is also possible.
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Cookers (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP10401213.3A EP2461107B1 (fr) | 2010-12-06 | 2010-12-06 | Procédé de fonctionnement d'un appareil de cuisson |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP10401213.3A EP2461107B1 (fr) | 2010-12-06 | 2010-12-06 | Procédé de fonctionnement d'un appareil de cuisson |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP2461107A1 true EP2461107A1 (fr) | 2012-06-06 |
| EP2461107B1 EP2461107B1 (fr) | 2016-09-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP10401213.3A Active EP2461107B1 (fr) | 2010-12-06 | 2010-12-06 | Procédé de fonctionnement d'un appareil de cuisson |
Country Status (1)
| Country | Link |
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| EP (1) | EP2461107B1 (fr) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102014206281A1 (de) * | 2014-04-02 | 2015-10-08 | BSH Hausgeräte GmbH | Betreiben eines Verdampfers eines Haushaltsgeräts |
| US9581339B2 (en) | 2012-12-21 | 2017-02-28 | Samsung Electronics Co., Ltd. | Cooking apparatus |
| DE102016124405B3 (de) | 2016-12-14 | 2018-04-05 | Rational Aktiengesellschaft | Verfahren zur Bestimmung einer Verkalkung eines Gargeräts |
| WO2019185321A1 (fr) * | 2018-03-29 | 2019-10-03 | BSH Hausgeräte GmbH | Appareil ménager de traitement à la vapeur |
| DE102019111796A1 (de) * | 2019-05-07 | 2020-11-12 | Rational Aktiengesellschaft | Baugruppe mit einem Dampfgenerator und einem Wasseranschlussbehälter |
| CN115670257A (zh) * | 2021-07-23 | 2023-02-03 | 九阳股份有限公司 | 蒸汽烹饪器具的控制方法 |
| DE102023002352A1 (de) * | 2023-06-09 | 2024-12-12 | Julian Butz | Verdampfungskochverfahren für Eier mit Dosierpumpe |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202200021585A1 (it) * | 2022-10-19 | 2024-04-19 | Smeg Spa | Forno a vapore e metodo di controllo del livello di calcare in un forno a vapore |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19726677A1 (de) * | 1997-06-24 | 1999-01-07 | Gaggenau Hausgeraete Gmbh | Luftdruckabgleich in einem Dampfgargerät |
| CH691281A5 (de) * | 2000-06-20 | 2001-06-29 | V Zug Ag | Dampfgargerät und Verfahren zum Betrieb eines Dampfgargeräts. |
| CH691948A5 (de) * | 2000-06-28 | 2001-12-14 | V Zug Ag | Boiler und Dampfgargerät mit einem derartigen Boiler. |
| EP1199015A2 (fr) * | 2000-10-20 | 2002-04-24 | BSH Bosch und Siemens Hausgeräte GmbH | Cuiseur à vapeur avec une température à bouillir voulue qui ne demande pas de calibrage |
| DE102004031077A1 (de) * | 2004-06-22 | 2006-01-12 | Enerlyt Potsdam GmbH Energie, Umwelt, Planung und Analytik | Eierkocher mit automatischer Dosierung des Einfüllwassers |
-
2010
- 2010-12-06 EP EP10401213.3A patent/EP2461107B1/fr active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19726677A1 (de) * | 1997-06-24 | 1999-01-07 | Gaggenau Hausgeraete Gmbh | Luftdruckabgleich in einem Dampfgargerät |
| CH691281A5 (de) * | 2000-06-20 | 2001-06-29 | V Zug Ag | Dampfgargerät und Verfahren zum Betrieb eines Dampfgargeräts. |
| CH691948A5 (de) * | 2000-06-28 | 2001-12-14 | V Zug Ag | Boiler und Dampfgargerät mit einem derartigen Boiler. |
| EP1199015A2 (fr) * | 2000-10-20 | 2002-04-24 | BSH Bosch und Siemens Hausgeräte GmbH | Cuiseur à vapeur avec une température à bouillir voulue qui ne demande pas de calibrage |
| DE102004031077A1 (de) * | 2004-06-22 | 2006-01-12 | Enerlyt Potsdam GmbH Energie, Umwelt, Planung und Analytik | Eierkocher mit automatischer Dosierung des Einfüllwassers |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9581339B2 (en) | 2012-12-21 | 2017-02-28 | Samsung Electronics Co., Ltd. | Cooking apparatus |
| EP2746682B1 (fr) * | 2012-12-21 | 2021-01-27 | Samsung Electronics Co., Ltd. | Appareil de cuisson |
| DE102014206281A1 (de) * | 2014-04-02 | 2015-10-08 | BSH Hausgeräte GmbH | Betreiben eines Verdampfers eines Haushaltsgeräts |
| US10349775B2 (en) | 2014-04-02 | 2019-07-16 | BSH Hausgeräte GmbH | Operation of a vaporizer of a domestic appliance |
| DE102016124405B3 (de) | 2016-12-14 | 2018-04-05 | Rational Aktiengesellschaft | Verfahren zur Bestimmung einer Verkalkung eines Gargeräts |
| WO2019185321A1 (fr) * | 2018-03-29 | 2019-10-03 | BSH Hausgeräte GmbH | Appareil ménager de traitement à la vapeur |
| DE102019111796A1 (de) * | 2019-05-07 | 2020-11-12 | Rational Aktiengesellschaft | Baugruppe mit einem Dampfgenerator und einem Wasseranschlussbehälter |
| DE102019111796B4 (de) | 2019-05-07 | 2026-03-19 | Rational Aktiengesellschaft | Baugruppe mit einem Dampfgenerator und einem Wasseranschlussbehälter |
| CN115670257A (zh) * | 2021-07-23 | 2023-02-03 | 九阳股份有限公司 | 蒸汽烹饪器具的控制方法 |
| CN115670257B (zh) * | 2021-07-23 | 2025-01-10 | 九阳股份有限公司 | 蒸汽烹饪器具的控制方法 |
| DE102023002352A1 (de) * | 2023-06-09 | 2024-12-12 | Julian Butz | Verdampfungskochverfahren für Eier mit Dosierpumpe |
| DE102023002352B4 (de) * | 2023-06-09 | 2025-10-16 | Julian Butz | Verdampfungskochverfahren für Eier mit Miniaturdosierpumpe |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2461107B1 (fr) | 2016-09-14 |
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