EP3346801A1 - Procédé de traitement de marchandises et dispositifs destinés à la mise en uvre d'un tel procédé - Google Patents

Procédé de traitement de marchandises et dispositifs destinés à la mise en uvre d'un tel procédé Download PDF

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Publication number
EP3346801A1
EP3346801A1 EP17203048.8A EP17203048A EP3346801A1 EP 3346801 A1 EP3346801 A1 EP 3346801A1 EP 17203048 A EP17203048 A EP 17203048A EP 3346801 A1 EP3346801 A1 EP 3346801A1
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EP
European Patent Office
Prior art keywords
frequency
cooking chamber
radiation
food
susceptor
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Withdrawn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
EP17203048.8A
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German (de)
English (en)
Inventor
Ulrich Sillmen
Daniel Ebke
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 EP3346801A1 publication Critical patent/EP3346801A1/fr
Withdrawn legal-status Critical Current

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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
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques
    • H05B6/6491—Aspects related to microwave heating combined with other heating techniques combined with the use of susceptors
    • 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
    • H05B6/70—Feed lines
    • H05B6/705—Feed lines using microwave tuning

Definitions

  • the invention relates to a method for treating food in a cooking chamber of a cooking appliance, is introduced into the at least one high frequency generator generated high frequency radiation via at least one emitting device, wherein the high frequency radiation in at least one of its radiation parameter frequency or phase is variable. Moreover, the invention relates to a cooking appliance for carrying out such a method.
  • Cooking appliances with a cooking chamber in which food can be heated by means of high frequency radiation, in particular by means of microwaves, are known.
  • a frequency in the ISM band of 2.4 to 2.5 GHz has largely prevailed, corresponding to a wavelength of about 12 cm.
  • a frequency in the ISM band of 902 to 928 MHz is also used for industrial microwave ovens.
  • microwave ovens are known ( WO 2008/018466 A1 ), in which the microwaves are radiated via at least two antennas and varied in frequency and / or phase.
  • ceramics are used whose material has a high liquid content and is therefore heated in addition to the food to be cooked by the microwaves. It is also known to offer food in a package, which is provided with a microwave-absorbing coating.
  • Materials or components which well absorb radio-frequency radiation in the spectrum from 100 MHz to 100 GHz, in particular microwaves in the spectrum from 300 MHz to 100 GHz, are referred to below as high-frequency susceptors.
  • Such a high-frequency susceptor generally acts as an antenna and thereby as an absorber for RF radiation. It preferably comprises electrically conductive tracks, which are excited by the high-frequency radiation.
  • these interconnects provide a resistor so that Joule's heat is generated by the excitation with high-frequency radiation.
  • the invention raises the problem in the treatment of food to be improved by means of high frequency radiation their applications.
  • food is food, but also liquids such. B. understood water.
  • the materials to be heated described herein are dielectrics.
  • the method according to the invention serves to treat food to be cooked in a cooking chamber of a cooking appliance, in which high-frequency radiation generated by at least one high-frequency generator is introduced via at least one emitting device, wherein the high-frequency radiation is variable in at least one of its radiation parameters frequency or phase.
  • at least one high-frequency susceptor arranged in the cooking chamber is heated with a high-frequency radiation whose at least one radiation parameter is adapted with regard to the absorption by the high-frequency susceptor.
  • Adaptation does not mean that fixed frequencies or phases (or phase differences when using two or more emitters) are used. Rather, they are each frequency ranges or phase ranges that achieve the desired heating in the desired manner.
  • the advantage is achieved that the radiation parameter can be specifically adapted to the high-frequency susceptor and the heating of the food can then take place at a high-frequency radiation with this parameter primarily via the high-frequency susceptor.
  • a pure high-frequency radiation cooking appliance can also be used for browning, without the need for cable-connected electric radiant heaters.
  • these can be additionally used as a supplement or reinforcement of the heating system according to the invention.
  • the food to be cooked can be metered and selectively heated and browned by the appliance control alone.
  • the adaptation of the parameters to the high-frequency susceptor may be that high-frequency radiation having a frequency and / or phase is used in which the High-frequency susceptor has an absorption maximum in order to achieve the highest possible energy yield. But it can also be made an adjustment in which the absorption maximum is not necessarily reached, for example, to achieve a gentle browning and thereby avoid burning of the food.
  • At least two high-frequency susceptors are used and if the high-frequency radiation is varied in a heating period such that predetermined high-frequency susceptors are heated in sections of the heating period with high-frequency radiation whose at least one radiation parameter is adapted in each case to one of the predetermined high-frequency susceptors.
  • the food can be heated from different sides, which promotes a uniform cooking or browning.
  • predetermined high-frequency susceptors can be created depending on the program heated areas that are favorable for the preparation of the food.
  • the high-frequency radiation in the heating period can be varied in such a way that in a further portion of the heating period in the cooking chamber befindliches food is heated with a high frequency radiation whose at least one radiation parameter is adapted to the absorption by the food.
  • the food can then be gently cooked by the direct action of the high-frequency radiation and browned at the same time or delayed by the heat emanating from the high-frequency susceptors.
  • the absorption by the at least one high frequency susceptor can be determined by measuring the temperature in the vicinity of the corresponding high frequency susceptor. It can then be selected operating points for the high-frequency radiation, in which the absorption is high only for desired susceptors or in which the absorption by individual susceptors in a desired ratio to one another. Alternatively, operating points for the high-frequency radiation can be selected in which, although the total absorption is high, but the high-frequency susceptors are not or only slightly excited. This would lead to a classic microwave operation, in which only the food absorbs high-frequency radiation.
  • heating cycles may be repeated several times in which the predetermined high-frequency susceptors and / or the food to be cooked in the sections are heated.
  • the heating of the food is made uniform. All high-frequency susceptors and the food to be cooked can be heated successively in all heating cycles, but different high-frequency susceptors and / or only the food to be cooked can also be heated in different parts of the heating period.
  • the heating period can be identical to the total duration of the treatment of the food (which is usually the duration of the program), but can also only be part of the duration of treatment.
  • each of the heating cycles may be preceded by measuring sections in which the at least one radiation parameter is determined for the subsequent heating cycle.
  • the at least one radiation parameter in the measuring sections is determined by evaluating the reflection, transmission, absorption, field distribution and / or S-parameter of the radio-frequency radiation emitted and / or received by the at least one emitting device by means of a detection device.
  • the cooking appliance according to the invention has a cooking chamber with a high-frequency generator for generating high-frequency radiation and at least one emitting device for introducing the high-frequency radiation into the cooking chamber, wherein the high-frequency radiation is variable in at least one of its radiation parameters frequency or phase.
  • a high-frequency generator for generating high-frequency radiation
  • at least one emitting device for introducing the high-frequency radiation into the cooking chamber, wherein the high-frequency radiation is variable in at least one of its radiation parameters frequency or phase.
  • the high-frequency susceptor is arranged in the cooking chamber. This can be used for browning the food without cable-mounted electric radiant heaters must be present. Due to the ability to heat the radio frequency susceptor by changing the radiation parameters frequency or phase targeted, it can be switched on as an additional heater targeted and programmatically. In this way, cooking and tanning times for the food can be strung together or even superimposed as desired. This can be time-controlled in an automatic program or even state-controlled with corresponding sensory additional equipment.
  • the high-frequency susceptors can be arranged at any point in or on the cooking chamber. In this case, they can be designed such that different high-frequency susceptors or different groups of high-frequency oscillators for high-frequency radiation with different frequency or phase have an absorption maximum.
  • At least one high-frequency susceptor may be arranged on a wall of the cooking chamber or form at least part of the cooking chamber wall. It is particularly advantageous if at least one first high-frequency susceptor is arranged on a bottom of the cooking chamber or forms at least part of the cooking chamber bottom and at least one second high-frequency susceptor is arranged on a ceiling of the cooking chamber or at least one Part of the cooking chamber cover forms. As a result, a top and bottom heat is simulated as in conventional ovens.
  • the side and rear walls can be equipped with other high-frequency susceptors to achieve a better uniformity of a cooking or browning process or even selectively targeted areas of the food to brown or cook more than others.
  • the high-frequency susceptors may be designed so that different high-frequency susceptors or different groups of high-frequency susceptors for high-frequency radiation having different frequency or phase have an absorption maximum.
  • At least one high-frequency susceptor may be arranged on a food receptacle or form at least one part of the food receptacle. It is also possible to arrange a plurality of high-frequency susceptors on the food intake which have an absorption maximum for high-frequency radiation having a different frequency or phase. In this way, areas with different browning or heating behavior can be arranged. For example, menu plates with cold and hot regions can be produced, in which, for example, salad can be placed in the cold regions.
  • the cooking chamber can be closed with at least one cooking chamber door, wherein at least one high-frequency susceptor is arranged on or in the cooking chamber door. Then the cooking chamber can also be heated from the oven door as another wall.
  • the cooking chamber door has at least one viewing window and the high-frequency susceptor is arranged at least in sections in the region of the viewing window and at least partially substantially transparent, condensation water can be dried off in a targeted manner.
  • the susceptor on or in the cooking chamber door can be realized as a transparent conductive coating on the door glass.
  • FIG. 1 is purely schematically an inventive cooking appliance 1, shown here in the form of a microwave oven 10.
  • the device 1 has a housing 19, in which a cooking chamber 11 with two side walls 14, a rear wall 15, a bottom 16 and a ceiling 17 (not visible in the drawing) is arranged.
  • the cooking chamber 11 may have means for receiving food supports 6 such as support grid, baking trays 61, fat pans, pizza stones, but also cups, bowls or divided menu 60, of which a menu 60 and a baking tray 61 in the FIGS. 7 and 8 are shown.
  • a control panel 5 is used to set programs and associated program parameters (cooking duration, power ).
  • the cooking chamber 11 can be closed by a door 17, which is shown here in the open state.
  • the door comprises a viewing window 18, through which the food to be cooked 12 can be observed.
  • the device 1 has a high frequency generator 2, which is designed here as a microwave generator 20 and is indicated by the dashed circle.
  • FIG. 2 illustrates the structure of the microwave generator 20 closer.
  • the cooking chamber 11 is shown here with a food to be cooked therein 12.
  • antennas 22 are used in the cooking chamber 11 .
  • the electromagnetic waves which generate the frequency generators 23 are limited to a frequency spectrum of 2.4 to 2.5 GHz. Of course, other frequencies can be used.
  • phase shifter 24 in one of the two lines ensures that the phase of a signal can be adjusted and thereby sets a phase difference ⁇ between the two radiated signals.
  • phase shifter 24 an I / Q modulator is used here.
  • Phase shifters 24 are shown in both illustrated line branches. This is due to the fact that more than two antennas 22 and the associated components may be present. With n antennas, n-1 phase shifters 24 are used in each case. For the The evaluations described below can be a consideration of the phases ⁇ 1 and ⁇ 2 for two antennas 22. In practice, however, two antennas will only consider the phase difference ⁇ ).
  • the microwaves generated by the frequency generators 23 are amplified by preamplifier 25 and output stages 26 to a power with which the food to be cooked 12 can be heated dielectrically.
  • the frequency generators 23 and the phase shifter 24 are influenced by a device controller 27, so that the radiation parameter frequency f in a spectrum of 2.4 to 2.5 GHz and the radiation parameter phase or phase difference ⁇ can be varied from 0 to 360 °.
  • Bidirectional couplers 28 are arranged in both lines and compare the microwaves (incoming signal) emitted via the antennas 22 with the microwaves (return signal) received via the antennas in terms of magnitude and phase. For this purpose, an I / Q demodulator is required in each case in order to be able to use the phase shift of incoming and returning wave for characterizing the transmission and reception conditions. The comparison result is forwarded to the device control 27.
  • Each microwave transmitted by an antenna has a frequency f, an amplitude A and a phase ⁇ .
  • these parameters can basically be varied.
  • the quantity "reflection R in / at the cooking chamber” can be calculated from the comparison results. What is not reflected, remains in the cooking chamber 11, so it is absorbed.
  • the absorption A is known.
  • the absorption of electromagnetic radiation shows local maxima for certain parameter sets for the transmitted microwaves.
  • these parameter sets it is possible to introduce a particularly large amount of energy into the cooking chamber 11, that is to say that a particularly large amount of energy is absorbed.
  • the associated numerical values for the parameters are not constant for the entire heating period. They change if, for example, the cooking chamber temperature changes or if differently shaped or differently heavy food is in the cooking chamber (detuning the resonator) or if the cooking state of the food changes.
  • FIGS. 3 and 4 show such Susceptor proprietor in plan view and in cross section.
  • these are structures in which conductor tracks 30 made of a conductive material with a very small (layer) thickness 31 are arranged on a non-conductive material 32. They act as antennas that respond to certain frequency-phase difference combinations.
  • the geometry of the structure, its location and its orientation in the oven determine the frequency-phase difference combination at which the susceptor 3 has its absorption maxima.
  • FIG. 5 shows a particularly advantageous embodiment of a cooking appliance 1, in which different structures are arranged on the cooking chamber walls and so different high-frequency susceptors 33, 34 and 35 are formed. This ensures that the various high-frequency susceptors 33, 34, 35 can be excited with different frequency-phase difference combinations. More on that later.
  • the viewing window 18 of the cooking appliance door may include high frequency susceptors 36, see FIG. 6 .
  • the conductive susceptor structures are formed of a transparent material that is otherwise used to make transparent electrodes (eg, ITO, doped tin dioxide, or thin transparent nickel or silver layers). These structures do not obstruct the view through the otherwise transparent window 18.
  • FIG. 7 shows a Gargutage the example of a divided menu plate 60.
  • susceptor structures 37, 38, 39 are provided.
  • other food supports can be provided with high-frequency susceptors 40, such as baking trays 61 (see FIG. 8 ), Fat pans, pizza stones, but also cups or bowls.
  • susceptors 40 such as baking trays 61 (see FIG. 8 ), Fat pans, pizza stones, but also cups or bowls.
  • only a single susceptor structure 40 will be provided here.
  • FIG. 9 shows the absorption characteristic evaluated for one pass with the I / Q demodulator 28, in which the frequency of both frequency oscillators in the range from 2.4 GHz to 2.5 GHz was respectively increased identically and in discrete steps by 2 MHz.
  • the frequency is shown on the X-axis.
  • the Y-axis shows the phase difference, which was also changed by 6 ° in each frequency step in discrete steps.
  • the absorption rate is in this frequency-phase diagram represented as gray scale, ie areas with an absorption of 100% are black, areas with an absorption of 0% are white.
  • the 10 shows this phenomenon using a simplified measurement curve.
  • the solid curve I shows the resonances with empty and cold cooking space.
  • the dashed curve I shows that the resonant minima of the high-frequency susceptors 3 shift and change in width when the cooking space is filled with food.
  • a high-frequency susceptor 3 In order to know the position of the frequency phase difference ranges, in each of which a high-frequency susceptor 3 is heated, these are first of all determined at an empty and cold cooking space and stored in the device control 27 in a permanent memory. This can already take place during the production of the device 1.
  • the various high-frequency susceptors 3 should have different absorption maxima and are selected such that the absorption maxima are sufficiently far apart from each other.
  • the first high frequency susceptor is not or only slightly excited by the frequency by which the second high frequency susceptor is excited and so on.
  • several heating cycles follow each other. The number of heating cycles is determined by the value for the entire heating period.
  • the latter can be specified by the user, stored as a fixed value for an automatic program in the device control or determined from the resonance or absorption behavior of the food.
  • the state of the food can also be determined by supplementary sensors.
  • the heating cycles advantageously have a fixed, constant duration, which may be between five seconds and one minute, in particular every ten seconds. Microwaves with a power in the range of a few hundred watts are emitted.
  • the heating cycles are preceded by measuring sections in which the entire possible Frequency and phase difference spectrum is radiated, ie, in the described embodiment, a frequency spectrum of 2.4 to 2.5 GHz and a phase difference spectrum of 0 to 360 °.
  • the measuring sections last only a few milliseconds each and are performed with a power in the single-digit watt range.
  • the frequency-phase difference combinations are determined, in which high absorptions occur, and these areas are assigned to the respective susceptors 3 and the food to be cooked 12. Due to the determination of the areas for the high-frequency susceptors in cold and empty cooking space described at the beginning of the paragraph, the device control in the measuring sections by statistical methods and / or plausibility considerations, the frequency phase difference areas with high absorption even with a "detuning" by introduced food 12 and "track” by heating the oven. In addition, additionally determined frequency phase difference regions with high absorption can be assigned to the food to be cooked 12. In the subsequent heating cycles, microwaves with frequency-phase difference combinations can now be selectively emitted, which are adapted with regard to the absorption by one of the high-frequency susceptors and / or the food 12.
  • the resonances can be used specifically, the z. B. only just a particular susceptor particularly strong or only the food particularly strong or warm all absorbers about the same level.
  • the user gives a roast pork as food to be cooked 12 in the cooking chamber 11 of the microwave oven 10 and selects a corresponding program via the control panel 5.
  • frequency phase difference ranges controlled which are adapted to the absorption of the food 12 and cook this continuously. This need not necessarily be the frequency phase difference ranges where the absorption is highest. It is more likely to choose those areas in which the food to be cooked 12 gently and evenly, ie areas with a predetermined absorption characteristics, for example in the range of 50 to 70%.
  • all frequency phase difference ranges are triggered, which are connected to the installed high-frequency susceptors 33, 34, 35 in the cooking chamber 11 (see FIG.
  • the user sets the fried chicken as food to be cooked 12 in the cooking chamber 11 of the microwave oven 10 and selects a corresponding program on the control panel 5.
  • frequency phase difference ranges are adjusted, which are adapted to the absorption of the food 12 and cook it continuously.
  • the high-frequency susceptors 331 on the ceiling 16 and 37, 38, 39 or 40 on the food support are heated only for a short time, so that the roast chicken on the top and bottom receives only a slight browning.
  • the high-frequency susceptors 34 and 35 on the sides 14 and the rear wall 15 of the cooking chamber 11 and 36 on the viewing window 18 are heated for a longer time, so that the wing and leg parts are more browned.
  • the user places a flat steak on a cooking receptacle 6 or 61 equipped with a high-frequency susceptor 40.
  • a high-frequency susceptor 40 on the food receptacle and the high-frequency susceptor 331 on the ceiling 16 of the cooking chamber 11 are heated. Heating of the steak via microwaves adapted thereto does not take place when the cooking state is "rare”. Should "medium” or “well done” be selected, frequency phase difference ranges which are adapted to the absorption of the food 12 are also controlled more or less over a given period of time.
  • the user gives on the in FIG. 7 displayed menu dish 60 a menu of the ingredients meat, potatoes and broccoli. He assigned via the control panel 5, the various menu parts to the areas of the plate 60. There then takes place during the course of the program a different length of heating of the individual high-frequency susceptors 37, 38 and 39 on the top of the plate 60, so that the potatoes are heated long and medium, the meat medium and strong and the broccoli short and light.
  • Cooking appliance 331 High frequency susceptor on the cooking chamber ceiling 10 microwave 34 High frequency susceptor on the side of the cooking chamber 11 oven 12 be cooked 35 High-frequency susceptor on the cooking chamber rear wall 13 oven floor 36 High-frequency susceptor at the viewing window 14 Garrauminflammatorywand 15 cooking space 37 High frequency susceptor on the menu plate 16 cooking compartment 38 High frequency susceptor on the menu plate 17 door 39 High frequency susceptor on the menu plate 18 window 40 High frequency susceptor on the baking sheet 19 casing 2 High-frequency generator 5 Control panel 20 microwave generator 21 radiating 6 Food support in general 22 antenna 60 menu dish 23 frequency generator 61 baking sheet 24 Phase shifter (IQ modulator) 25 preamplifier 26 final stage 27 device control 28 bidirectional coupler (I / Q demodulator) 3 High frequency susceptor in general 30 conductor tracks 31 conductive material 32 non-conductive material 33 High-frequency susceptor on the cooking chamber floor

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Electric Ovens (AREA)
EP17203048.8A 2017-01-04 2017-11-22 Procédé de traitement de marchandises et dispositifs destinés à la mise en uvre d'un tel procédé Withdrawn EP3346801A1 (fr)

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Application Number Priority Date Filing Date Title
DE102017100074.7A DE102017100074B4 (de) 2017-01-04 2017-01-04 Verfahren zum Behandeln von Gargut und Gargerät zur Durchführung eines solchen Verfahrens

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EP3346801A1 true EP3346801A1 (fr) 2018-07-11

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113348728A (zh) * 2019-02-01 2021-09-03 Bsh家用电器有限公司 家用烹饪器具和用于运行家用烹饪器具的方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7702722B2 (ja) * 2021-06-23 2025-07-04 株式会社ダイレクト・アール・エフ 加熱装置及び加熱方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1152641A2 (fr) * 2000-05-03 2001-11-07 Püschner GmbH & Co. KG Four à micro-ondes destiné au chauffage de matières à chauffer
DE69613401T2 (de) * 1995-12-29 2002-04-18 The Procter & Gamble Company, Cincinnati Mikrowellensuszeptor mit einem geschäumten siliziumsubstrat und mikrowellenaktivem überzugmittel
EP2051564A1 (fr) * 2006-08-08 2009-04-22 Panasonic Corporation Appareil de traitement par micro-ondes
US20120175363A1 (en) * 2010-12-30 2012-07-12 Goji Limited Rf-based pyrolytic cleaning
WO2016187271A1 (fr) * 2015-05-20 2016-11-24 Illinois Tool Works Inc. Appareil de fourniture de zones de chaleur personnalisables dans un four

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LU90412B1 (fr) * 1999-07-02 2001-01-03 Cabinet Erman Proc-d- d'enduction et produits issus du proc-d-

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69613401T2 (de) * 1995-12-29 2002-04-18 The Procter & Gamble Company, Cincinnati Mikrowellensuszeptor mit einem geschäumten siliziumsubstrat und mikrowellenaktivem überzugmittel
EP1152641A2 (fr) * 2000-05-03 2001-11-07 Püschner GmbH & Co. KG Four à micro-ondes destiné au chauffage de matières à chauffer
EP2051564A1 (fr) * 2006-08-08 2009-04-22 Panasonic Corporation Appareil de traitement par micro-ondes
US20120175363A1 (en) * 2010-12-30 2012-07-12 Goji Limited Rf-based pyrolytic cleaning
WO2016187271A1 (fr) * 2015-05-20 2016-11-24 Illinois Tool Works Inc. Appareil de fourniture de zones de chaleur personnalisables dans un four

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113348728A (zh) * 2019-02-01 2021-09-03 Bsh家用电器有限公司 家用烹饪器具和用于运行家用烹饪器具的方法

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