EP3205942A2 - Appareil de cuisson et son procédé de fonctionnement - Google Patents

Appareil de cuisson et son procédé de fonctionnement Download PDF

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Publication number
EP3205942A2
EP3205942A2 EP17150939.1A EP17150939A EP3205942A2 EP 3205942 A2 EP3205942 A2 EP 3205942A2 EP 17150939 A EP17150939 A EP 17150939A EP 3205942 A2 EP3205942 A2 EP 3205942A2
Authority
EP
European Patent Office
Prior art keywords
measuring
cooking
food
cooking appliance
measuring point
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.)
Withdrawn
Application number
EP17150939.1A
Other languages
German (de)
English (en)
Other versions
EP3205942A3 (fr
Inventor
Ulrich Dr. Sillmen
Thomas Dr. Krümpelmann
Jürgen Scharmann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3205942A2 publication Critical patent/EP3205942A2/fr
Publication of EP3205942A3 publication Critical patent/EP3205942A3/fr
Withdrawn legal-status Critical Current

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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
    • 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 cooking appliance system and method for operating such.
  • the cooking appliance system comprises at least one cooking appliance with at least one heating device and with at least one heatable cooking chamber for the treatment of food to be cooked.
  • Cooking appliances are often equipped with automatic programs that facilitate the preparation of food and improve the result of a cooking process. For example, the user selects a product that he wants to prepare from a list and then only has to start the cooking process. All other required settings of the cooking appliance can then be specified by the automatic program, such.
  • a control of the cooking process and in particular a targeted control of the oven temperature are necessary, in turn, require the most accurate knowledge of the state of the cooking.
  • core temperature probes or humidity sensors are used to draw conclusions about the state of the food of a foodstuff.
  • the known sensors are often very expensive and susceptible to interference or often provide insufficient information for a detailed monitoring and determination of the state of the food.
  • the cooking appliance system comprises at least one cooking appliance with at least one heating device and with at least one heatable cooking chamber for the treatment of food to be cooked. At least one control device for controlling the heating device is provided.
  • the cooking appliance system comprises at least one measuring system with at least one measuring module with at least two measuring points.
  • the measuring system is suitable and designed to determine the cooking state of a food.
  • the measuring module with the at least two measuring points is suitable and designed, at least one characteristic size for a Temperature to capture.
  • the measuring module is suitable and designed to be aligned for use as intended in a measuring position dependent on the food to be cooked.
  • the measuring module is suitable and designed to detect at least one measuring point at least one characteristic variable for a surface temperature of the food.
  • the measuring module is also suitable and designed to detect at least one characteristic variable for an ambient temperature of the food.
  • the cooking appliance system according to the invention has many advantages.
  • a significant advantage is that both the surface temperature and the ambient temperature of the food are considered to determine the state of the cooking. Knowing these temperatures, a particularly meaningful and reliable determination of the state of the cooking can take place.
  • the surface temperature of the food is a reliable parameter for the degree of browning.
  • the ambient temperature is particularly useful for determining whether the desired temperatures for cooking are present on and / or in the food.
  • the ambient temperature is also much more reliable for determining the state of the cooking than, for example, a temperature detection on the cooking chamber ceiling, since the ambient temperature depends more on the cooking process.
  • the ambient temperature can be used particularly helpful in the case of low-temperature cooking processes, for example.
  • the temperature detection takes place with a measuring module, which can be variably aligned to the food to be cooked, so that the best possible measuring position is taken. As a result, the state of the food can be determined particularly well and reliably.
  • the orientation of the measuring module in a measuring position that depends on the food to be cooked comprises, in particular, an orientation of the measuring module as a function of the size and / or the shape of the item to be cooked and / or the position of the item to be cooked in the cooking space.
  • the measuring module is preferably suitable and designed to be fastened for and intended for use in and / or on the food. For example, at least a part of the measuring module can be inserted into the food. It is also possible that the measuring module is attached indirectly to the food, for example via a fastening device attached to the food.
  • the measuring module is particularly suitable and designed to be variably aligned in the cooking chamber.
  • the measuring module is not installed stationary in the cooking chamber.
  • the measuring module is freely positionable in the cooking chamber.
  • the measuring system may comprise at least one fastening device which is suitable and designed to releasably receive the measuring module and to be fastened in a variable position to the food in the cooking chamber.
  • the fastening device is attached to a cooking chamber wall and / or to a food support holder and / or to a food support attached.
  • the measuring module is designed as a separate accessory module of the cooking appliance.
  • the measuring points each comprise at least one sensor.
  • a sensor may comprise at least one resistance thermometer and / or at least one thermocouple or the like. It is also possible that the change in a resonance frequency of a resonant circuit as a function of the temperature is detected at the measuring points.
  • the cooking device comprises at least one sensor device with at least one sensor unit associated with the cooking chamber for detecting temperatures in the cooking chamber.
  • the control device is suitable and designed to control the heating device at least temporarily as a function of the temperature detected by the sensor device.
  • the measuring system is in particular suitable and designed to use, at least temporarily, the temperatures detected by the sensor device for determining the state of the cooking.
  • Such an embodiment has the advantage that already provided for the cooking device sensors are used to monitor the state of the gas, such as sensors for the temperature control in the oven.
  • the measuring system may be suitable and designed to at least temporarily not take into account the temperatures detected by the sensor device.
  • the measuring system can also be suitable and designed to prioritize or subordinate the temperatures detected with the sensor device with respect to the temperatures detected with the measuring module.
  • the measuring module is wirelessly operatively connected to the measuring system and / or to the control device.
  • the measuring system may also include at least one evaluation device for evaluating the data acquired by the measuring module.
  • the measuring module is then preferably wirelessly connected to the evaluation device.
  • the evaluation device may be at least partially integrated into the control device.
  • a passive transmission technique is provided, for.
  • the measuring module comprises at least one SAW antenna.
  • an at least partially active transmission technology is also possible.
  • the measuring module is suitable and designed to use the temperature dependence of the resonant frequency of a resonant circuit for temperature detection. Such a temperature detection is particularly reliable and the measuring module is also very durable and low maintenance.
  • the measuring module is at least partially automatically detected and coupled by the measuring system.
  • the measuring module can however be connected by a cable to the measuring system and / or the control device. It is possible that the cable connection is in particular tool-free separable by the user and is preferably designed pluggable. But it is also possible a permanently installed cable connection.
  • the control device is suitable and designed to control the heating device at least temporarily as a function of the temperatures determined at at least one of the measuring points of the measuring system.
  • the temperatures detected with the measuring system can be used particularly advantageously for such an influencing of the heating device, since the control of the heating device has a particularly important influence on the cooking result.
  • the control device is suitable and designed to output at least one signal as a function of a temperature detected at at least one of the measuring points.
  • the control device is suitable and designed to control in dependence on the temperatures detected at both measuring points.
  • the measuring system is suitable and designed to determine the cooking state of the cooking product on the basis of the surface temperature and the ambient temperature of the cooking product.
  • the control device is suitable and designed to control the heating device at least temporarily as a function of the determined cooking state and / or to output at least one signal.
  • the control device is in particular suitable and designed to determine, depending on a preselected by a user operating mode, which of the at least two measuring points for the control of the heater are taken into account. It is also possible that the control device is suitable and designed to set a prioritization for the consideration of the two measuring points depending on the preselected operating mode. Such embodiments are particularly advantageous since, depending on the mode of operation, it may be more appropriate to consider the surface temperature or the ambient temperature more strongly.
  • the ambient temperature of the food can be used particularly well for monitoring low-temperature cooking processes.
  • the surface temperature of the food is particularly helpful in monitoring tanning processes, such as barbecuing.
  • the control device is suitable and designed to take into account in an operating mode with a low-temperature cooking process only and / or the other measuring point for the ambient temperature.
  • the control device is suitable and designed, in an operating mode with a Böstedsgarvon only and / or the one measuring point for the surface temperature to take into account. Also possible is a prioritized consideration of at least one further measuring point.
  • the control device is suitable and designed to neglect the temperatures detected in the cooking chamber by the sensor device at least temporarily for the control of the heating device.
  • neglecting the temperatures detected by the sensor device takes place when an operating mode is present which takes into account the temperatures detected at the measuring points of the measuring module.
  • the control of the heater may occur without regard to the temperatures sensed by the sensor device. It is also possible that the temperatures detected by the sensor device are neglected when the temperatures in the cooking chamber and / or the temperatures detected at the measuring points of the measuring module reach and / or exceed certain threshold values.
  • the measuring module is suitable and designed to detect the characteristic size for the surface temperature of the food outside the food.
  • detection of the surface temperature from outside the food is particularly reliable and also inexpensive.
  • the surface temperature of the food in the immediate vicinity of the surface of the food is detected from outside the food.
  • a spacing to the food surface of a few millimeters and / or a few centimeters may be provided.
  • the distance of the measuring point for the surface temperature is less than 10 cm, and more preferably less than 5 cm. It is also possible that the measuring point for the surface temperature is spaced less than 2 cm from the food surface. It is also possible that the measuring point at least partially touches the surface of the food.
  • the measuring module is suitable and designed to detect the characteristic variable for the surface temperature of the food from within the food.
  • the measuring module is particularly suitable and designed to at least approximately determine the surface temperature based on an internal temperature of the food.
  • the measuring module has at least one recess section for piercing the food to be cooked. It is also preferred that the measuring module has at least one shank portion provided for the arrangement outside the food to be cooked.
  • the measuring module is in particular a cooking thermometer educated. For example, the measuring module may also be used for monitoring the core temperature during frying, for example.
  • the puncturing section comprises, for example, a skewer and / or a fork or is designed as such.
  • the shank portion is preferably at least partially formed or comprises a handle device.
  • the shank portion may also have at least one insulation device for protection against heat. It is also possible at least a protective device that prevents unintentional touching the puncture portion and / or the food during handling.
  • the measuring module can also comprise only one gripping device and its outer shape can essentially be formed from one.
  • At least one of the at least two measuring points is arranged in the shaft section.
  • both measuring points are arranged in the shaft section.
  • Such an arrangement of the measuring points is particularly well suited for detecting the surface temperature and the ambient temperature.
  • the one measuring point for detecting the surface temperature is arranged in the recess section.
  • the measuring point is then arranged at that end of the puncturing section, at which the shaft section adjoins.
  • the one of the at least two measuring points is preferably arranged in a third of the shaft section adjoining the puncturing section. Such an arrangement in the vicinity of the puncturing section is particularly advantageous for the detection of the surface temperature, since this measuring point is particularly close to the food to be cooked when a measuring module is inserted.
  • the one measuring point is preferably arranged directly adjacent to the puncturing section in the shaft section. It is also possible that the one measuring point is arranged in a quarter or sixth adjacent to the puncturing section and in particular eighth of the shaft section. It is also possible for the one measuring point to be arranged in a half of the shaft section adjoining the puncturing section.
  • the other of the at least two measuring points is arranged in a third of the shaft section opposite the puncturing section.
  • Such an arrangement of the other measuring point has the advantage that with this measuring point, the ambient temperature of the food can be particularly well detected when the puncture portion is inserted into the food.
  • the other measuring point is preferably arranged at an end of the shaft section opposite the puncturing section. It is also possible that the other measuring point in a the Einstichabites opposite quarter or sixth and especially eighth of the shaft portion is arranged.
  • At least one measuring point is heat-conductively connected to an outer surface of the shaft section by at least one heat-conducting element.
  • both measuring points are connected by the heat-conducting element to the outer surface of the shaft portion.
  • the heat-conducting element is made of a material with suitable thermal conductivity.
  • the further measuring point is suitable and designed to detect an internal temperature of the food.
  • the further measuring point is arranged in particular in the recess section of the measuring module. So z. B. also the internal temperature in the food to be used to determine the state of the cooking.
  • the measuring system is particularly suitable and designed to set a prioritization for the use of one and the other and the other measuring point. Such a prioritization takes place in particular as a function of a set operating mode.
  • the shaft section has at least one grip device.
  • at least one of the at least two measuring points is arranged in the gripping device.
  • the measuring point can also be at least partially on the grip device.
  • one and the other measuring point are arranged in the gripping device.
  • the gripping device extends only over a portion of the shaft portion.
  • the shaft section may comprise further sections in addition to the grip device.
  • the shaft portion may comprise at least one protective device, which prevents unintentional contact with the puncture portion and / or the food during handling.
  • the shank portion comprises only one gripping device and its outer shape is essentially formed from one.
  • the grip device comprises at least one protective insulation suitable for safe handling.
  • the protective insulation is particularly suitable and designed to allow a safe grip with bare hands even after a prolonged residence of the measuring module at higher temperatures in the oven.
  • the protective insulation is arranged at least along the longitudinal sides of the grip device.
  • the protective insulation can be arranged along all longitudinal sides of the grip device. It is also possible that the protective insulation along opposite longitudinal sides of the Gripping device is arranged.
  • the gripping device is essentially completely and preferably completely encased with the protective insulation.
  • the protective insulation has at least one recess in which at least one of the at least two measuring points is arranged.
  • the protective insulation for each measuring point in each case at least one recess.
  • the protective insulation can also cover the measuring points.
  • the protective insulation is arranged, in particular, along a broad side of the gripping device opposite the puncturing section.
  • the broad side is in particular a side which runs essentially transversely to the longitudinal side of the grip device. It is also possible for the protective insulation to be arranged along a broad side of the grip device adjoining the puncturing section.
  • the protective insulation is preferably arranged both on the broad side opposite the puncturing section and on the broad side of the grip device adjoining the puncturing section.
  • the protective insulation can be arranged along all broad sides of the grip device.
  • the protective insulation is arranged both on the broad sides and on the longitudinal sides of the grip device.
  • a protective insulation on the broad sides then takes place, although a protective insulation along the longitudinal sides is provided.
  • At least one thermal insulation device is arranged between the one measuring point and the other measuring point.
  • Such an insulating device between the measuring points improves the measuring characteristic in an advantageous manner.
  • the temperature contrast between the measuring points is amplified by the insulating device.
  • the heat conduction between the measuring points is made more difficult by the thermal insulation device.
  • the measuring points in the shaft section are preferably each separated by an insulating device.
  • the puncturing section and the shaft section are separated by at least one thermal insulation device.
  • the method according to the invention is suitable for operating a cooking appliance system.
  • the cooking appliance system comprises at least one cooking appliance with at least one heating device and at least one heatable cooking chamber for the treatment of food to be cooked.
  • a cooking state of the food is determined with at least one measuring system with at least one measuring module.
  • the measuring module is aligned in a measuring position that depends on the food to be cooked.
  • the measuring module is variably aligned to the food in the cooking chamber.
  • At least one measuring point of the measuring module at least one characteristic variable for a surface temperature of the cooking product is detected.
  • at least one other measuring point of the Measuring module is detected at least one characteristic size for an ambient temperature of the food.
  • the inventive method allows a particularly reliable and meaningful temperature detection, so that correspondingly accurate statements about the state of the cooking food are possible. As a result, in particular the control of automatic programs and ultimately also the cooking result can be significantly improved.
  • the inventive method is carried out in particular with the cooking appliance system described above.
  • the FIG. 1 shows a cooking appliance according to the invention a 100 with a cooking appliance 1 and a measuring module 15.
  • the cooking appliance 100 is preferably operated by the method according to the invention.
  • the cooking appliance 1 comprises a cooking chamber 3, which can be heated by a heating device 2 and closed by a door 102.
  • the heating device 2 shown here comprises by way of example a top heat heating source and a bottom heat heating source.
  • other heating sources are provided, such as a grill heater and / or a Um Kunststoffutzquelle and / or other thermal heat sources.
  • the heating device 2 has a microwave source and / or a steam heating source.
  • the cooking appliance 1 can also be designed as a combi appliance, for example as an oven with steaming function and / or microwave function.
  • the cooking appliance 1 can be operated via an operating device 101.
  • various operating modes, operating temperatures and preferably different program operating modes and automatic functions can be set via the operating device 101.
  • the operating device 101 is also equipped with a display device via which the user various information and / or signals about the operation and cooking process are displayed.
  • the operating device 101 can also be designed with a touch-sensitive surface or as a so-called touch screen.
  • the food to be cooked 300 is located here on an accessory 200 designed as a food support 301.
  • the food support 301 is, for example, a grate or a baking tray.
  • the food support 301 is accommodated in the cooking chamber 3 on a food support receptacle 23, not shown here.
  • a control device 6 is used to control or control various device functions, eg. B. for temperature control and / or for the automatic functions.
  • the heating power of the heater 2 is set so that there are 3 temperatures in the cooking chamber, which are in the range of a required set temperature.
  • a sensor device 4 may be provided with a sensor unit 14.
  • the sensor unit 14 is attached here by way of example to a cooking chamber in the upper region of the cooking chamber 3 and shown in dashed lines.
  • the cooking appliance system 100 has a measuring system 5 shown here in a highly schematic manner.
  • the measuring system 5 comprises a measuring module 15 with two measuring points 151, 152 and an evaluation module 95 for evaluating the measured data.
  • the measuring module 15 is provided here as an accessory module 25 for the cooking device 1 and wirelessly connected to the evaluation module 95.
  • a passive transmission technique is preferred on the side of the measuring module 15, a passive transmission technique is preferred. Also possible is an active transmission technology. It can also be a connection of the measuring module 15 by cable.
  • the evaluation module 95 is accommodated here in the control device 6 of the cooking appliance 1. At the measuring points 151, 152 of the measuring system 5, characteristic values for temperatures can be detected, which are evaluated by the evaluation module 95 and used to determine the state of cooking of the cooking product 300.
  • the measuring module 15 shown here detects at least one characteristic variable for a surface temperature of the food with a first measuring point 151. With another measuring point 152, the measuring module 15 detects at least one characteristic variable for an ambient temperature of the food 300.
  • the measuring points 151, 152 each comprise at least one temperature sensor.
  • a resistance thermometer can be used. It is also possible that the temperature is detected at the measuring points 151, 152 by registering the change in a resonant frequency of a resonant circuit as a function of the temperature. Also possible are other suitable sensors for temperature detection, such as thermocouples.
  • the measuring module 15 is aligned in a measuring position that depends on the food to be cooked 300.
  • the measuring module 15 is provided here with a puncture section 35, which is designed as a spit 350. So a particularly simple insertion into the food 300 is possible.
  • the measuring points 151, 152 are arranged here in a shank portion 45 of the measuring module 15.
  • the shaft section 45 remains with the measuring module inserted 15 outside the food 300.
  • the other measuring point 152 is arranged here at the upper end of the shaft portion 45.
  • the arrangement of the other measuring point 152 at the opposite end of the shaft portion 45 is particularly advantageous for detecting the ambient temperature, since the measuring point 152 has a sufficient distance from the surface of the food 300 even with fully pierced recess portion 35.
  • the spacing of the two measuring points 151, 152 ensures that the conditions prevailing at the respective measuring points 151, 152 do not unfavorably influence one another.
  • the one measuring point 151 is here positioned at the lower end of the shaft section 45, which adjoins the puncturing section 35.
  • one measuring point 151 is substantially directly adjacent or at least very close to the surface of the food 300 when the measuring module 15 is inserted. This ensures that the temperature detected at one measuring point 151 is essentially determined by the surface temperature of the food 300.
  • the puncturing section 35 is inserted as deeply as possible and preferably completely into the food 300.
  • the temperatures detected at the measuring points 151, 152 can be evaluated in a variety of ways by the measuring system 5 and used for device control.
  • the surface temperature can be used for a specific moistening of the cooking chamber atmosphere during a cooking process.
  • the moisture content can be increased if the surface temperature indicates an imminent drying out of the food surface.
  • drying out is specifically prevented and, on the other hand, excessive moisture of the surface of the cooking product is avoided.
  • the minimum moisture content of the cooking chamber atmosphere is determined as a function of the surface temperature of the cooking product.
  • the moisture content can be adjusted by the knowledge of the surface temperature of the food so that a condensation of the moisture is achieved on the food. So can be done by moistening an additional heat input into the food.
  • the ambient temperature can also be used, for example, particularly well for controlling the temperature in the cooking chamber 3.
  • at least temporarily only the ambient temperature detected at the measuring point 152 can be used for temperature regulation in the cooking chamber 3. Since this measuring point 152 is usually arranged closer to the food 300, as for example the sensor unit 14 of the sensor device 4, thus a temperature control is possible, which reacts very directly to the changes of the food 300. It is also possible that at least temporarily both the measuring point 152 for the ambient temperature and the sensor unit 14 on the cooking chamber wall are used together for temperature control.
  • the temperature control can take place on the basis of a calculated value, which results from the measured values registered at the measuring point 152 and the sensor unit 14 taking into account at least one empirical formula, for example a type of weighted averaging.
  • the underlying formula can also be implemented in such a way that, for example, it is lighter or more heavily modified depending on the operating mode, oven temperature or automatic program.
  • the ambient temperature can also be used during low-temperature cooking, since in this case a temperature control in the vicinity of the food is particularly crucial. For example, ten Kelvin more or less quickly lead to cooking time differences of the order of hours.
  • Another advantage of detecting the ambient temperature is that you can usually work without offset table correction. In typical temperature control with a temperature sensor 14 in the cooking chamber 3, a suitable offset table is usually used.
  • FIGS. 2-7 show highly schematic representations of developments of the measuring module 15, in which the shaft portion 45 is shown in a sectional view.
  • the measuring module 15 has a further measuring point 153.
  • This measuring point 153 is arranged here on the puncturing section 35, so that an internal temperature of the food to be cooked 300 and preferably a core temperature can be detected. It is possible that the measuring system 5 also uses these temperature values to determine the state of the cooking. As a result, the control of the cooking process can be influenced even more targeted.
  • the shank portion 45 of the measuring module 15 here comprises a gripping device 450 for the secure handling of the measuring module 15.
  • the entire shank section 45 is designed here as a gripping device 450.
  • the two measuring points 151, 152 are accommodated in the gripping device 450.
  • As material for the gripping device 450 a material with a medium to high heat conduction is selected here.
  • the shaft portion 45 and the grip device 450 therefore act in the manner of a bathleitides 65, so that the heat is well brought from the outside to the lying in the shaft portion 45 measuring points 151,152.
  • the FIG. 3 shows an embodiment of the measuring module 15, in which the shaft portion 45 comprises a protective device 452.
  • the protective device is provided here to prevent accidental touching of the puncturing section 35.
  • the protector 452 is formed wider than the gripping device 450 so that accidental slippage from the gripping device 450 is effectively prevented.
  • the measuring point 151 provided for detecting the surface temperature of the cooking product 300 is arranged in the protective device 452 here. This has the advantage that the measuring point 151 is arranged as close as possible to the puncturing section 35. Thus the measuring point 151 is positioned directly or at least very close to the food 300 when the measuring module 15 is inserted. However, it is also possible for the one measuring point 151 to be arranged outside the protective device 452 in the shaft section 45.
  • the FIG. 4 shows a measuring module 15, in which between the measuring points 151,152 a thermal insulation device is arranged. 55.
  • a thermal insulation device is arranged. 55.
  • the heat conduction, in particular on the shortest path between the measuring points 151,152 difficult, so that the temperature contrast at the two measuring points 151,152 in the shaft portion 45 of the measuring module 15 is improved.
  • the heat conduction between the respective measuring points 151, 152 and the surface of the shaft section 45 is optimized.
  • measuring module 15 has along the longitudinal sides 453 a thermal protective insulation 451.
  • a thermal protective insulation 451 As a result, an improved and particularly secure grip of the gripping device 450 is achieved.
  • no protective insulation 451 is provided here.
  • the heat-conducting elements 65 are exposed on the broad sides 454 and in particular have contact with the environment.
  • the temperature detection by the measuring points 151, 152 embedded in the heat-conducting element 65 is thus not or not significantly impaired by the protective insulation 451.
  • the two measuring points 151, 152 are also thermally decoupled here by the insulating device 55.
  • a measuring module 15 in which the protective insulation 451 also extends over one of the two broad sides 454.
  • the broad side 454 lying adjacent to the puncturing section 35 has been recessed, so that the heat-conducting element 65 has direct contact with the surroundings.
  • the protective insulation On the other hand, 451 on the broad side 454 of the gripping device 450, which is opposite the puncturing section 35, has the advantage that it is particularly comfortable to grip it in this area.
  • Measuring module 15 shown has a grip device 450, which is equipped on the longitudinal sides 453 and also on the broad sides 454 with a protective insulation 451. This ensures a particularly safe and comfortable handling of the measuring module 15. It is possible that the measuring points 151, 152 are completely surrounded by the protective insulation 451. However, the measuring points 151, 152 preferably have at least partially a heat-conducting contact with the surface of the gripping device 450 or the surroundings. For example, at least one heat-conducting element 65 can be arranged between the respective measuring point 151, 152 and the surface of the gripping device 450.

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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)
  • Electric Ovens (AREA)
EP17150939.1A 2016-02-10 2017-01-11 Appareil de cuisson et son procédé de fonctionnement Withdrawn EP3205942A3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102016102249.7A DE102016102249A1 (de) 2016-02-10 2016-02-10 Gargerätsystem und Verfahren zum Betreiben

Publications (2)

Publication Number Publication Date
EP3205942A2 true EP3205942A2 (fr) 2017-08-16
EP3205942A3 EP3205942A3 (fr) 2017-11-15

Family

ID=57794149

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17150939.1A Withdrawn EP3205942A3 (fr) 2016-02-10 2017-01-11 Appareil de cuisson et son procédé de fonctionnement

Country Status (2)

Country Link
EP (1) EP3205942A3 (fr)
DE (1) DE102016102249A1 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10306940A1 (de) * 2003-02-18 2004-09-09 Rational Ag Verfahren zum Steuern eines Backprozesses
DE202005017251U1 (de) * 2005-11-04 2007-03-15 Sinnotec Entwicklungsgesellschaft Ltd. Garprozessfühler
DE102005057884A1 (de) * 2005-12-02 2007-06-06 Rational Ag Verfahren zum Führen eines Garprozesses mit einem Mehrpunkttemperatursensor
EP1921384B1 (fr) * 2006-11-02 2009-05-27 Electrolux Home Products Corporation N.V. Dispositif et procédé pour déterminer la température intérieure d'un produit à cuire
DE102007057107A1 (de) * 2007-11-26 2009-06-10 Rational Ag Verfahren zur Bestimmung der Kerntemperatur eines Garguts und Gargerät zur Durchführung solch eines Verfahrens

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

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Publication number Publication date
EP3205942A3 (fr) 2017-11-15
DE102016102249A1 (de) 2017-08-10

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