EP3327356B1 - Appareil de cuisson et procédé de fonctionnement d'appareil de cuisson - Google Patents

Appareil de cuisson et procédé de fonctionnement d'appareil de cuisson Download PDF

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Publication number
EP3327356B1
EP3327356B1 EP17197672.3A EP17197672A EP3327356B1 EP 3327356 B1 EP3327356 B1 EP 3327356B1 EP 17197672 A EP17197672 A EP 17197672A EP 3327356 B1 EP3327356 B1 EP 3327356B1
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EP
European Patent Office
Prior art keywords
food
food support
frequency
treatment
measuring radiation
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Revoked
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EP17197672.3A
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German (de)
English (en)
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EP3327356A1 (fr
Inventor
Timo Schmull
Ulrich Sillmen
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Miele und Cie KG
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Miele und Cie KG
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/6447—Method of operation or details of the microwave heating apparatus related to the use of detectors or sensors
    • 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 a cooking appliance, in which food to be cooked is treated on at least one food support with at least one treatment device in at least one cooking chamber.
  • the cooking time of an automatic program can be adjusted to avoid overcooking.
  • thermo monitoring cooking appliances are known in the art, for example, where by means of high frequency measurements certain properties of the food to be detected.
  • the heating of frozen food in a cooking chamber can be monitored without contact.
  • the WO 2014/024044 discloses a method of heating an object by RF energy to avoid electrical discharges on containers or metallic objects. For this purpose, energy is supplied to the treatment room RF at a first level, a scattering parameter (electromagnetic response parameter) is determined, and, depending on this, the supply of energy is adjusted.
  • a device for the wireless transmission of the temperature and an identification of a cookware placed on a cooking zone in accordance with EP 0 883 327 A2 has a transceiver electronics that generates an electromagnetic pulse.
  • a surface wave sensor is arranged, which is an antenna, a piezoelectric crystal and reflectors and the transceiver electronics evaluate the pulses reflected from the antenna.
  • the EP 2 194 755 A1 discloses a method of estimating the temperature of a cooking utensil on an induction hob. At least one parameter of the induction system is measured, and compared with an estimated, which is determined by a data processing model of an actual switching frequency signal.
  • a method for operating a domestic appliance in which a measuring system generates electromagnetic measuring radiation, introduces this into a treatment room of the device and determines a characteristic characteristic of the material to be treated from the measuring radiation reflected by the material to be treated on the basis of a change in the wave property.
  • Characteristic parameters can be the outer contour, the temperature distribution, the moisture distribution, the material composition, the density distribution and other parameters.
  • helpful information should be determined in a user-friendly manner for the control of the cooking process.
  • the method according to the invention serves to operate a cooking appliance, in which food to be cooked is treated on at least one food support with at least one treatment device in at least one cooking space.
  • the treatment device is controlled as a function of at least one treatment program by at least one control device. It will to account for an influence of the food support on the treatment of the food at least determined a characteristic parameter for the food support.
  • the characteristic is made available to the control device.
  • high-frequency measuring radiation is emitted with a plurality of frequencies in the oven and received and evaluated again.
  • at least one scattering parameter or a value derived therefrom, such as return loss or transmission, for the measuring radiation absorbed in the cooking chamber is determined as a function of frequency.
  • the characteristic parameter for the food support is determined.
  • the method according to the invention offers many advantages.
  • a significant advantage is that at least one characteristic parameter for the food support is determined.
  • an improvement of the cooking result is possible because the food support used has a decisive influence on the cooking process.
  • the food support used has a decisive influence on the cooking process.
  • it for example, when baking a bread or cake, it makes a significant difference whether the food is pushed free or received in a metal mold.
  • meat for example, it is particularly relevant whether it is prepared in a container, on a frying pan, on a glass dish or in a baking dish made of a ceramic material.
  • the determination of the parameter from the frequency-dependent scatter parameter is also particularly convenient, since it is a non-contact measurement method and no user actions are required.
  • the preparation of the food can thus be optimally adapted.
  • the detection on the basis of the high-frequency measuring radiation for the user is particularly comfortable because it receives without own activity an improved cooking result.
  • the characteristic for the food support thus offers particularly helpful information for controlling the cooking process.
  • At least one characteristic for the mass of the food characteristic Gargutkennlves is used.
  • the cooking parameter in particular describes the mass and / or the amount of food in the oven. If the food mass is at least approximately known, the parameter for the food support can be determined particularly reliable on the basis of the frequency-dependent scattering parameter.
  • the Gargutkennth is preferably determined based on at least one user input. For example, an input of the weight and / or the type and / or the volume of the food is provided. It can be an assignment of the food mass via an input of the type of Garguts done. It is also possible that based on the selection of a treatment program, the Gargutkenntler is derived. For example, a roast program makes it possible to close correspondingly larger items to be cooked.
  • the cooking product characteristic can also be determined on the basis of at least one measuring method.
  • the measuring method comprises an evaluation of the frequency profile of the scattering parameter.
  • the measurement is carried out with the same measuring system, with which the characteristic for the food support is determined. For example, a determination of the food mass by a detection of the scattering parameter in an unloaded food support and then in a loaded with food to be cooked in the cooking chamber.
  • At least one resonance property of the cooking chamber is taken into account in the calculation of the parameter for the food support.
  • the resonance property of the cooking chamber is preferably predetermined and deposited, for example in the measuring system and / or in a control device.
  • the resonance property of the cooking chamber is determined in particular by its dimensions and / or shape. It is also possible that at least one insertion position and / or at least one insertion type of the food support is taken into account in the calculation of the parameter for the food support.
  • At least one adaptation of at least one parameter of the treatment program is carried out on the basis of the parameter for the food support.
  • the cooking time set in the treatment program can be shortened and / or extended, depending on what is used for a food support.
  • the user treatment programs can be proposed, which allow particularly tasty cooking results for the food support used in conjunction with the food.
  • a plurality of treatment programs with a corresponding assignment to specific parameters for the food support are stored in the control device.
  • At least one of the following parameters of a treatment program is adapted on the basis of the parameter for the food support: duration of treatment, treatment intervals, temperature profiles, cooking space temperature, average and / or maximum and / or minimum power output to the food, heat source selection, thermal and / or the electric power supply, high frequency power, amount of energy, introduced high frequency energy, operating algorithms of a high frequency generator.
  • duration of treatment treatment intervals, temperature profiles, cooking space temperature, average and / or maximum and / or minimum power output to the food
  • heat source selection thermal and / or the electric power supply
  • high frequency power amount of energy, introduced high frequency energy
  • operating algorithms of a high frequency generator operating algorithms of a high frequency generator.
  • a frequency-dependent function profile of the scattering parameter is compared with a stored function profile of a scattering parameter under known conditions and in particular using a known food carrier.
  • the parameter for the food support is assigned based on the comparison.
  • the stored function profile of the scattering parameter was preferably detected in a comparable cooking chamber. A comparison of the course with a measurement of the same cooking chamber with known loading and / or without loading is possible. It is also possible that the stored function profile of the scattering parameter was recorded with a comparable product to be cooked. The assignment of the parameter for the food support on the basis of a comparison or based on experience provides a reliable and at the same time inexpensive way to determine the food support used.
  • At least part of the minima and / or maxima occurring in a frequency-dependent course of the scattering parameter are determined and used to determine the characteristic parameter for the food support.
  • This allows a reproducible and also inexpensively implementable determination of the characteristic of the food support from the scattering parameter course.
  • the frequency-dependent function curve of the scattering parameter It is also possible to determine resonances occurring in the cooking chamber in the frequency-dependent function curve of the scattering parameter and to use these to determine the parameter for the food support. It is also possible that other characteristics in the frequency-dependent function curve of the scattering parameter are determined and used. For example, in the frequency-dependent function characteristic characteristics can be considered, which in Can be described in the context of a curve discussion. For example, the turning points and / or saddle points and / or flat points and / or gradients and / or asymptotes.
  • an evaluation of values resulting from the scattering parameters is also possible.
  • the reflection on a transmitting unit can be displayed and evaluated as return loss, scattering and / or adaptation. These values can be converted into each other.
  • there are other ways of representing and naming the spread between the antennas such as coupling, forward transmission, and / or reverse transmissions. Also this representation is strongly related to the scattering parameters and can be calculated from them.
  • the shape and / or material properties of the food support used for comparison are known.
  • a defined cooking product and / or a defined cooking chamber is particularly preferably used for the comparison. It is also possible to compare other characteristics in the frequency-dependent function profile of the scattering parameter with corresponding characteristics in a stored function course within the scope of a curve discussion. The assignment of the parameter for the food support in the context of such a comparison allows a reliable characterization of both conventional and less usual food supports.
  • the parameter for the food support describes at least one shape of the food support.
  • the treatment program may be adapted to whether a roast is cooked uncovered on a tray or enclosed in a lidded container. An adaptation of the treatment program is particularly useful in these cases, as result for the respective variants significantly different requirements for the heat and the cooking time.
  • the shape of the food support is determined based on a characteristic mode distribution or resonance distribution in the course of the scattering parameter.
  • the number of resonances and / or the frequency width of the respective resonance and / or the frequency range in which the resonances occur can be determined and used.
  • the shape of a food support designed as a container to be recognized at least on the basis of a frequency-dependent profile of the scattering parameter, which has two distinguishable mode distributions.
  • the frequency-dependent profile of the scattering parameter comprises a first characteristic mode distribution of the measuring radiation, which consists of the reflections between the surface of the cooking container and the Outer shell wall results.
  • the frequency-dependent profile of the scattering parameter comprises, in particular, a second characteristic mode distribution of the measuring radiation, which results from reflections between the cooking container and the cooking container in the interior of the container.
  • the characteristic mode distributions preferably include minima and / or maxima and / or other characteristics in the frequency-dependent function curve, which can be described in the context of a curve discussion.
  • Flat or planar food supports are preferably recognized by the fact that substantially only a characteristic mode distribution of the reflected measuring radiation is present.
  • the parameter for the food support particularly preferably describes a dielectric conductivity and / or a thermal conductivity.
  • the parameter can also describe an electrical conductivity.
  • a high-frequency generator for dielectric heating of the food is set.
  • a thermal heat source is set. For example, can be heated more strongly with poor thermal conductivity of the food support.
  • the power output can be adjusted accordingly when the food support absorbs and / or reflects a particularly high frequency power.
  • the thermal conductivity and the electrical conductivity of the food support are preferably determined in a conventional manner based on the scattering parameter. It is also possible and preferred that the parameter describes at least one other material condition of the food support. For example, the parameter can describe whether it is a metallic or a ceramic or glassware carrier.
  • At least one type of product is determined based on the characteristic for the food support.
  • at least one adaptation and / or selection of the treatment program is made, taking into account the type of cooking appliance.
  • the type of product is determined based on the determined shape of the food support. This is particularly advantageous since usually a certain shape of the food support leaves a reliable conclusion on the food to be used. For example, it can be concluded on the basis of a typical springform on pasta as Garguttyp.
  • the measuring radiation comprises a frequency width which offers a propagation of at least ten modes in the unloaded cooking chamber.
  • a frequency width has the advantage that correspondingly reliable numerical values occur when counting the minima and / or maxima.
  • one allows such frequency width a reliably characterizable mode distribution.
  • the measuring radiation comprises a frequency width which offers a propagation and / or an excitation of at least 15 modes and in particular of at least 20 or 30 or more modes in the unloaded cooking chamber. It is also possible that the measuring radiation comprises a frequency width which offers a propagation of 100 or more 100 modes in the unloaded cooking chamber. But it is also possible that the measuring radiation comprises a frequency width, which provides a propagation of at least five modes in the unloaded cooking chamber.
  • the measuring radiation comprises at least two frequencies differing by at least 100 MHz between 100 megahertz and 10 terahertz.
  • a plurality and in particular a plurality of different frequencies are provided.
  • the plurality of frequencies comprises frequencies which differ by up to 0.1 MHz or up to 1 MHz or up to 10 MHz.
  • the measuring radiation may have a frequency width of at least 10% of the center frequency of the frequency band used. Also possible is a frequency width of at least 10% of the arithmetic mean of lower and upper limit frequency of the frequency band used.
  • a frequency width of at least 20% of the corresponding arithmetic mean value is preferred.
  • the frequency width in particular comprises at least 250 megahertz and preferably at least 500 megahertz and / or at least one gigahertz and / or at least 5 gigahertz and in one embodiment more than 10 gigahertz. Also possible are 20 gigahertz or more.
  • the measuring radiation can also be sent out as ultra-short pulse and be ultra-broadband. Particularly preferably, the measuring radiation is in the microwave range.
  • the measuring radiation is in particular a radar radiation. In particular, the measuring radiation is in a frequency range of at least one ISM band.
  • the measurement radiation is in a frequency range between 433.05 MHz and 434.79 MHz, in a frequency range between 902 MHz and 928 MHz, in a frequency range between 2.4 GHz and 2.5 GHz or in a frequency range between. 5.725 GHz and 5.5875 GHz. It is also possible that the measuring radiation comprises two or more bands. However, it is also preferred that measuring radiation with a frequency range outside of ISM bands is used.
  • the food to be cooked is heated in the cooking chamber by means of a high-frequency generator by high-frequency treatment radiation.
  • the power of the measuring radiation is many times lower than the power of the treatment radiation, so that the measuring radiation is not used for heating the food.
  • Such a configuration has the advantage that the measuring radiation can be outside of ISM bands without the need for complex measures for shielding.
  • the measuring radiation comprises a different frequency range than the treatment radiation.
  • the cooking appliance according to the invention comprises at least one treatment device for the treatment of food to be cooked on at least one food support in at least one cooking chamber.
  • the cooking appliance comprises at least one control device for controlling the treatment device as a function of at least one treatment program.
  • the cooking appliance comprises at least one measuring system.
  • the measuring system is suitable and designed to determine at least one characteristic parameter for the food support and to make it available to the control device.
  • the measuring system is suitable and designed to emit high-frequency measuring radiation with a plurality of frequencies in the cooking chamber and to receive and evaluate and frequency-dependent at least one scattering parameter for the measured radiation absorbed in the cooking chamber by comparing the received with the emitted measuring radiation.
  • the measuring system is suitable and designed to determine the characteristic parameter for the food support on the basis of the scattering parameter, so that the influence of the food support during the treatment of the food can be taken into account.
  • the cooking appliance is suitable and designed to be operated by the method according to the invention.
  • the cooking appliance according to the invention also offers many advantages. By taking into account the parameter when setting the treatment program particularly tasty cooking results can be achieved with the cooking appliance.
  • the treatment device comprises in particular at least one thermal heat source for heating the cooking chamber.
  • the treatment device preferably comprises at least one high-frequency generator for the dielectric heating of food to be cooked.
  • the high-frequency generator can also be provided for generating the measuring radiation.
  • the high frequency generator is then particularly suitable and designed to set the power of the measuring radiation many times less than the power of the treatment radiation. It is possible also that the measuring system includes its own high-frequency generator for generating the measuring radiation.
  • a heating of the food by means of thermal heat sources is possible in particular independently of the emission of the measuring radiation, so that this can be carried out simultaneously or with a time delay.
  • the emission of the measuring radiation is delayed in time to emitting the treatment radiation.
  • the scattering parameter it is possible on the basis of the scattering parameter to first calculate at least one variable which can be derived therefrom, and then to determine the characteristic parameter for the food support on the basis of the derivable variable.
  • the scattering parameter describes a reflection on at least one antenna and / or a transmission between at least two antennas.
  • the measuring system preferably comprises at least one means for network analysis and in particular a network analyzer.
  • control is preferably also understood to mean a rule.
  • FIG. 1 shows an inventive cooking appliance 1, which is designed here as a baking oven 200.
  • the cooking appliance 1 is operated by the method according to the invention.
  • the cooking appliance 1 has a cooking chamber 11 which can be closed by a door 202.
  • a cooking chamber 11 In the cooking chamber 11 is a not visible here Gargut on a food support 5.
  • the Food support 5 is formed here as a container, for. B. as a roasting pan or a baking pan. Shut down the food support 5 on a not visible here Gargutliniement.
  • the cooking appliance 1 is provided here as a built-in appliance. It is also possible that the cooking appliance 1 is designed as a stove or stand unit.
  • the treatment device 2 comprises one or more thermal heat sources 22, which are not visible in the cooking chamber 11 or the interior of the device as shown here. It is possible, inter alia, the heating of the cooking chamber 11 with a Um Kunststoffsagennger, with top and bottom heat, in the hot air mode and / or with a grill function.
  • the oven 200 as a combi appliance with an oven and microwave function.
  • the treatment device 2 comprises not only the heating source 22 but also a high-frequency generator 12 for generating high-frequency treatment radiation for dielectric heating of the food.
  • the cooking appliance 1 can also be equipped only with a microwave function or only for dielectric heating of the food and without a heating source 22. It may also be provided a Dampfgarfunktion.
  • the cooking appliance 1 here comprises a control device 4 for controlling or regulating the treatment device 2 and further provided device functions.
  • the control device 4 for example, the heating power of the heating sources is set so that there are 11 temperatures in the cooking chamber, which are in the range of a required set temperature.
  • the high-frequency generator 12 is controlled by the control device 4.
  • different operating modes and preferably different treatment programs with automatic functions can be executed via the control device 4.
  • the cooking appliance 1 can be operated here via an operating device 201.
  • the operating mode, the operating temperature and / or a treatment program or an automatic function can be selected and set.
  • the operating device 201 here comprises a display device, via which the user information about the operation and the cooking process are displayed. About the control device 201, the user can also make inputs, for example, to deposit information about the food in the cooking appliance 1.
  • the operating device 201 may have one or more keys for this purpose and / or be designed as a touch-sensitive surface or touchscreen.
  • the cooking appliance 1 has a measuring system 3 shown here in a highly schematic manner.
  • the measuring system 3 is provided for non-contact determination of a characteristic parameter for a food support 5 accommodated in the cooking chamber 11.
  • the measuring system 3 comprises here a simplified network analyzer 13 with at least two antennas 23, 33 for transmitting and / or receiving. There may also be three or four or more antennas. It is also possible only one antenna 23 or 33 to send and receive.
  • the measurements or the network analysis take place here in reflection and / or transmission.
  • the network analyzer 13 can be designed as a one-port measuring system or as a multi-port measuring system.
  • High-frequency measuring radiation in this case microwave radiation, is sent into the cooking chamber 11 via one or more antennas 23, 33.
  • the reflected and / or transmitted measuring radiation is received again via one or more antennas 23, 33.
  • the cooking container with the LM does not necessarily have to stand between the antennas.
  • An arrangement of the two antennas next to each other is possible and provides reliable results.
  • the measuring system 3 transmits measuring radiation having a plurality of distinguishable frequencies.
  • the different frequencies can be delayed or at the same time, z. B. as a measurement scan or ultra-short broadband pulse can be sent out.
  • the measuring system 3 has at least one frequency-tunable high frequency source.
  • the high-frequency generator 12 of the treatment device 2 it is also possible for the high-frequency generator 12 of the treatment device 2 to be provided for generating the measuring radiation.
  • the treatment radiation and the measuring radiation are then emitted, for example, in cycles with specific transmission durations.
  • the network analyzer 13 detects at least one characteristic wave property of the measurement radiation, for example the amplitude, frequency and / or phase. On the basis of a comparison of the received with the emitted measuring radiation at least one scattering parameter is detected frequency dependent.
  • the scatter parameter indicates a ratio of receiving wave to transmitted wave at a certain frequency.
  • the determination of the characteristic parameter for the food support on the basis of the frequency-dependent course of the scattering parameter takes place in particular in the context of a curve discussion.
  • functional curves for a glass baking dish, a roasting pan, a fat pan, a glass mold, a ceramic mold, a metal box mold, a baking sheet, a grate and / or other food supports are stored.
  • individual scalar values for the various cooking containers can also be stored in the evaluation unit. These scalar values can be calculated from the frequency-dependent course of the scattering parameters. They thus map the frequency-dependent course to a single value by means of a mathematical rule. This mathematical rule is connected to the curve discussion. The number of minima of the frequency-dependent amplitude characteristic is preferred. Particularly preferred is the summation of the derivative of the frequency-dependent curve.
  • the amount of scattering 6 was plotted against frequency 16.
  • the FIG. 3 shows a scattered parameter recorded in transmission (S12 or S21).
  • the FIG. 2 shows a detected in reflection scattering parameter (S11).
  • the dashed curve was detected with a designed as a glass mold 35 Gargutologi 5.
  • the solid curve was detected with a designed as a metal mold 25 Gargutologi 5.
  • the food supports 5 are each filled with a bread dough with a mass of 1 kg for the measurements.
  • a bread with the mass 1 kg is baked in a food support 5 from an unknown material.
  • the glass mold 35 and the metal mold 25 are formed as a typical baking mold.
  • the frequency range is preferably chosen to be large, so that the subsequent evaluation, such as the counting of the minima, leads to sufficiently large numerical values and thus reliable measurement results. Since the power of the measurement signal is very small, it is also possible to use frequencies outside the permitted frequency band or ISM band. For example, a measuring range of 2.3 GHz to 2.6 GHz was chosen here.
  • the number of minima for the metal mold 25 is seventeen.
  • the corresponding measurement of the glass mold 35 has a functional course with only nine minima.
  • the absolute number of minima for bread or bread dough or comparable pasta of comparable size is compared with experience.
  • the comparison is used to extract which shape or which material nature of the food support 5 has.
  • the influence of the type of food and its size on the measurement and determination of the cooking vessel can be excluded.
  • a user input can be taken into account, in which the user provides information about the food to be cooked.
  • the quantity or mass or the type of food can be learned through the user input.
  • the detection of the scattering parameter in transmission between two antennas 23, 33 (S 12 and S21) of the FIG. 3 shows significant differences in the number of minima between metal mold and glass mold.
  • the metal mold 25 shows resonances in frequency ranges in which the glass mold 35 has no or lower resonances.
  • the mode distribution or the number of minima can therefore be characterized in addition to the material properties and the shape of the container 15 used.
  • the measuring radiation is almost completely reflected at the conductive surfaces of the metal mold 25.
  • the reflective baking mold again forms a characteristic fashion structure in its interior.
  • the baking mold thus has two different geometries, each with diverse modal distributions. Due to the interactions between the geometries, the reflection measurement values for a conductive food container 15 have a pronounced frequency dependence. These mode distributions can be reliably used to determine the shape or the material property of the food support 5.
  • the characteristic of the control device 4 is provided.
  • the control device 4 then preferably adjusts the treatment program or at least adjusts the treatment device 2.
  • the control of the cooking process is user-friendly adjusted by the information about the food support 5 without special intervention of the user. Since the cooking process can be controlled more precisely, the cooking result is considerably improved.
  • the parameter On the basis of the parameter is a dynamic adjustment of various cooking parameters, such as the cooking time and / or the oven temperature or adjustment of a temperature profile. It can also be selectively switched on or off certain types of heat sources.
  • the high-frequency power of the high-frequency generator 12 or an algorithm for the supply of high-frequency power in the food can be adjusted depending on the characteristic.
  • different algorithms are optimal when the food is in a metal mold or in a form of dielectric material.
  • the measurement process described here as an example serves to illustrate the measurement process and is carried out in a corresponding manner for any food support 5 made of other materials and with other shapes.
  • the measuring process is carried out in a corresponding manner even when loading the food support 5 with any other food items.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)

Claims (15)

  1. Procédé de fonctionnement d'un appareil de cuisson (1), dans lequel l'aliment à cuire est traité sur au moins un support de cuisson (5) comportant au moins un dispositif de traitement (2) dans au moins une chambre de cuisson (11), et dans lequel le dispositif de traitement (2) est commandé par au moins un dispositif de commande (4) en fonction d'au moins un programme de traitement, caractérisé en ce qu'au moins une valeur caractéristique du support de cuisson est déterminée pour tenir compte d'une influence du support de cuisson (5) sur le traitement de l'aliment à cuire, et est mis à la disposition du dispositif de commande (4), en ce qu'un rayonnement de mesure haute fréquence ayant au moins deux fréquences différant d'au moins 100 MHz entre 100 mégahertz et 10 térahertz est émis et à nouveau reçu et évalué dans la chambre de cuisson (11) et en ce qu'au moins un paramètre de diffusion pour le rayonnement de mesure réfléchi, transmis ou absorbé dans la chambre de cuisson (11) est déterminé sur la base d'au moins une comparaison du rayonnement de mesure reçu avec le rayonnement de mesure émis en fonction de la fréquence, et en ce que la valeur caractéristique du support de cuisson (5) est déterminée sur la base du paramètre de diffusion.
  2. Procédé selon la revendication précédente, caractérisé en ce que, lors du calcul de la valeur caractéristique du support de cuisson (5), l'on utilise au moins une valeur caractéristique de l'aliment à cuire qui est caractéristique de la masse de l'aliment à cuire afin de tenir compte au moins approximativement de l'influence de la masse de l'aliment à cuire sur le paramètre de diffusion.
  3. Procédé selon la revendication précédente, caractérisé en ce que la valeur caractéristique de l'aliment à cuire est déterminée sur la base d'au moins une entrée utilisateur.
  4. Procédé selon la revendication 2, caractérisé en ce que la valeur caractéristique de l'aliment à cuire est déterminée sur la base d'au moins un procédé de mesure.
  5. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'une adaptation d'au moins un paramètre du programme de traitement est effectuée et/ou une sélection du programme de traitement est effectuée à partir d'un groupe de programmes de traitement sur la base de la valeur caractéristique du support de cuisson (5).
  6. Procédé selon la revendication précédente, caractérisé en ce qu'au moins l'un des paramètres suivants est adapté :
    durée de traitement, intervalles de traitement, profils de température, température de la chambre de cuisson, puissance de sortie moyenne et/ou maximale et/ou minimale fournie à l'aliment à cuire, sélection de la source de chaleur, chauffage thermique et/ou diélectrique, puissance haute fréquence, unités de puissance, algorithmes de fonctionnement d'un générateur haute fréquence.
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'un déroulement fonctionnel dépendant de la fréquence du paramètre de diffusion est comparé à un déroulement fonctionnel mémorisé d'un paramètre de diffusion dans des conditions connues et en particulier en utilisant un support de cuisson (5) connu, et en ce que la valeur caractéristique du support de cuisson (5) est affectée sur la base de la comparaison.
  8. Procédé selon la revendication précédente, caractérisé en ce qu'au moins une partie des minima et/ou maxima apparaissant dans un profil dépendant de la fréquence du paramètre de diffusion sont déterminés et utilisés pour déterminer la valeur caractéristique du support de cuisson (5).
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce que la valeur caractéristique du support de cuisson (5) décrit au moins une forme du support de cuisson (5).
  10. Procédé selon la revendication précédente, caractérisé en ce que la forme d'un support de cuisson (5) conçu sous la forme d'un récipient (15) est reconnue au moins sur la base d'un profil dépendant de la fréquence du paramètre de diffusion, lequel comprend deux répartitions modales distinctes, à savoir une première répartition modale caractéristique du rayonnement de mesure réfléchi à partir d'une région externe du récipient (15) et une seconde répartition modale caractéristique du rayonnement de mesure réfléchi à partir d'une région interne du récipient (15).
  11. Procédé selon l'une des revendications précédentes, caractérisé en ce que la valeur caractéristique du support de cuisson (5) décrit une conductivité et/ou une conductivité thermique diélectrique, et en ce qu'un générateur haute fréquence (12) est réglé pour le chauffage diélectrique de l'aliment à cuire en fonction de la conductivité diélectrique du support de cuisson (5) et/ou en ce qu'une source de chaleur thermique (22) est réglée en fonction de la conductivité thermique du support de cuisson (5).
  12. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'au moins un type d'aliment à cuire est déterminé sur la base de la valeur caractéristique du support de cuisson (5), et en ce qu'au moins une adaptation et/ou sélection du programme de traitement est effectuée en fonction du type d'aliment à cuire.
  13. Procédé selon l'une des revendications précédentes, caractérisé en ce que le rayonnement de mesure comprend une largeur de fréquence qui permet une propagation d'au moins dix modes dans la chambre de cuisson non chargée (11).
  14. Procédé selon l'une des revendications précédentes, caractérisé en ce que l'aliment à cuire dans la chambre de cuisson (11) est chauffé au moyen d'un générateur haute fréquence (12) par un rayonnement de traitement haute fréquence, et en ce que la puissance du rayonnement de mesure est très inférieure à la puissance du rayonnement de traitement, de sorte que le rayonnement de mesure ne peut pas être utilisé pour chauffer l'aliment à cuire.
  15. Appareil de cuisson (1) comportant au moins une chambre de cuisson (11), au moins un dispositif de traitement (2) pour traiter un aliment à cuire sur au moins un support de cuisson (5) dans l'au moins une chambre de cuisson (11), au moins un dispositif de commande (4) pour commander le dispositif de traitement (2) en fonction d'au moins un programme de traitement, et au moins un système de mesure (3), caractérisé en ce que l'appareil de cuisson est adapté et conçu pour fonctionner conformément au procédé selon l'une des revendications précédentes, l'au moins un système de mesure (3) est adapté et conçu pour déterminer au moins une valeur caractéristique du support de cuisson (5) et la mettre à la disposition du dispositif de commande (4) et pour envoyer, recevoir à nouveau et évaluer un rayonnement de mesure haute fréquence avec une pluralité de fréquences dans la chambre de cuisson (11), et déterminer, sur la base d'au moins une comparaison du rayonnement de mesure reçu au rayonnement de mesure émis en fonction de la fréquence, au moins un paramètre de diffusion pour déterminer le rayonnement de mesure réfléchi, transmis ou absorbé dans la chambre de cuisson (11), et, sur la base du paramètre de diffusion, déterminer la valeur caractéristique du support de cuisson (5), de sorte que l'influence du support de cuisson (5) soit prise en compte dans le traitement de l'aliment à cuire.
EP17197672.3A 2016-11-23 2017-10-23 Appareil de cuisson et procédé de fonctionnement d'appareil de cuisson Revoked EP3327356B1 (fr)

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DE102019201330A1 (de) 2019-02-01 2020-08-06 BSH Hausgeräte GmbH Mikrowellengerät und Verfahren zum Betreiben eines Mikrowellengeräts
DE102019201332A1 (de) 2019-02-01 2020-08-06 BSH Hausgeräte GmbH Haushalts-Gargerät und Verfahren zum Betreiben eines Haushalts-Gargeräts
DE102021131619A1 (de) 2021-12-01 2023-06-01 Topinox Sarl Verfahren zum Bestimmen einer von einem in einem Garraum befindlichen Gargut absorbierten Leistung sowie Gargerät und Computerprogramm

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WO2013001475A1 (fr) 2011-06-30 2013-01-03 Thirodes Grandes Cuisines Poligny Procédé de fonctionnement d'un four grâce à l'image de sa charge
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DE102014105255A1 (de) 2014-04-14 2015-10-15 Miele & Cie. Kg Verfahren und Hausgerät
EP2983453A1 (fr) 2014-08-04 2016-02-10 Miele & Cie. KG Procede et appareil menager

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ES2588947T3 (es) * 2008-12-02 2016-11-07 Whirlpool Corporation Método para controlar un sistema de calentamiento por inducción de una placa de cocción
EP2880963A4 (fr) * 2012-08-06 2015-08-12 Goji Ltd Procédé permettant de détecter une décharge obscure et dispositif utilisant le procédé

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WO2013001475A1 (fr) 2011-06-30 2013-01-03 Thirodes Grandes Cuisines Poligny Procédé de fonctionnement d'un four grâce à l'image de sa charge
US20150070029A1 (en) 2012-03-19 2015-03-12 Goji Ltd. Applying rf energy according to time variations in em feedback
DE102014105255A1 (de) 2014-04-14 2015-10-15 Miele & Cie. Kg Verfahren und Hausgerät
EP2983453A1 (fr) 2014-08-04 2016-02-10 Miele & Cie. KG Procede et appareil menager

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