[go: up one dir, main page]

EP2789918B1 - Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson - Google Patents

Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson Download PDF

Info

Publication number
EP2789918B1
EP2789918B1 EP13001792.4A EP13001792A EP2789918B1 EP 2789918 B1 EP2789918 B1 EP 2789918B1 EP 13001792 A EP13001792 A EP 13001792A EP 2789918 B1 EP2789918 B1 EP 2789918B1
Authority
EP
European Patent Office
Prior art keywords
phase
temperature
cooking
food
food temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP13001792.4A
Other languages
German (de)
English (en)
Other versions
EP2789918A1 (fr
Inventor
Pascal Feierabend
Nina Dohner
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.)
V-Zug AG
Original Assignee
V-Zug AG
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=48095504&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP2789918(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by V-Zug AG filed Critical V-Zug AG
Priority to PL13001792T priority Critical patent/PL2789918T3/pl
Priority to EP13001792.4A priority patent/EP2789918B1/fr
Priority to SI201330439A priority patent/SI2789918T1/sl
Priority to DK13001792.4T priority patent/DK2789918T3/en
Priority to PCT/CH2014/000044 priority patent/WO2014166005A1/fr
Priority to CN201480017425.1A priority patent/CN105308393B/zh
Priority to AU2014252686A priority patent/AU2014252686B2/en
Publication of EP2789918A1 publication Critical patent/EP2789918A1/fr
Priority to HK16109177.8A priority patent/HK1221005A1/zh
Publication of EP2789918B1 publication Critical patent/EP2789918B1/fr
Application granted granted Critical
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising

Definitions

  • the invention relates to a method for cooking a food, in particular by means of steam, and a correspondingly designed cooking appliance.
  • DE 10 2004 040 655 A1 describes a method and apparatus for controlling a delta-T cooking process.
  • the actual cooking space temperature is set as a function of the actual core temperature in such a way that a substantially constant difference, the delta T value, is maintained between these two values.
  • EP 723115 A2 describes a method for cooking meat, wherein in a cooking temperature control phase of the cooking chamber is heated with hot air such that the cooking temperature follows a time-dependent cooking temperature setpoint course. In this way, a certain cooking temperature (core temperature) can be achieved at a desired time. It turns out, however, that it takes a relatively long time until food is cooked in this way, as to avoid local overheating on the meat surface, the ramp of the cooking temperature setpoint course not too steep may be chosen.
  • EP 2537418 A1 describes a method to cook food, such as meat, in a cooking appliance under steam, wherein the food is enclosed in a bag.
  • the cooking chamber is heated with steam, wherein a cooking temperature is measured with a Garguttemperatur measuring probe and controlled by a control loop on a rising ramp until it reaches a final cooking temperature. At the same time, it is monitored that the cooking chamber temperature does not exceed a limit. This is followed by an optional high-temperature phase at elevated temperature.
  • the food can be cooked quickly and gently.
  • the food in a method for operating a furnace, is introduced into the oven and the cooking chamber temperature controlled in the oven so that the cooking temperature follows a time-dependent cooking temperature setpoint course, the cooking temperature setpoint course at least a first and a second, the first Area following area and in the first area has a greater slope than in the second area.
  • the cooking chamber is preferably heated by the metered introduction of steam (optionally with the aid of further heating means), whereby an efficient Heat is introduced into the food, without the oven temperature must be very high.
  • the food to be cooked is heated without a steam-insulating casing in the cooking chamber.
  • the cooking temperature setpoint course is designed such that it increases over time up to the final cooking temperature, so that at the end of the cooking temperature control phase, the desired core temperature is reached.
  • the desired value course is therefore an approximation to an exponential course of the cooking temperature with a steep temperature increase in the first region and a flat fitting to the final cooking temperature in the second region.
  • the cooking temperature setpoint course is therefore monotonously increasing in the first and second regions, in particular increasing monotonically, for example increasing linearly, the second region adjoining the first region in time.
  • a transition between the first and the second region may be in a Garguttemperatur Scheme between 10 ° C and 30 ° C below the final Garguttemperatur.
  • the cooking time or the end time to which the food should be ready can be specified.
  • the maximum cooking time is less than 3h, which corresponds to a much shorter duration than the usual soft-cooking with steam.
  • the preheat phase precedes the first and second regions with the time-dependent temperature of the cooking product setpoint.
  • the pre-heating phase brings the food from any initial temperature to a pre-programmed cooking temperature. This is preferably in a range of 20 ° C to 30 ° C, more preferably in a range of 23 ° C to 27 ° C.
  • a pre-programmed cooking temperature This is preferably in a range of 20 ° C to 30 ° C, more preferably in a range of 23 ° C to 27 ° C.
  • the food is cooked despite any initial temperature, which can fluctuate, for example, between cooling temperatures and room temperatures, brought to a specific temperature before the first portion of the time-dependent cooking temperature setpoint course begins.
  • the cooking space temperature is controlled so that it exceeds the final cooking temperature by at most 30 °, in particular at most 15 °, or even more preferably at most 10 °.
  • the oven temperature can be controlled so that it does not exceed a predetermined fixed limit temperature, the fixed limit temperature is a value less than 105 ° C.
  • the cooking chamber temperature is preferably limited to a range between 60 ° C and 80 ° C.
  • the invention is particularly suitable for cooking meat (fish in this context should also fall under the term meat), since there the cooking process can be completed after reaching the desired core temperature.
  • the final cooking temperature is chosen according to the well-known advantageous core temperature of each type of meat.
  • the method can also be applied to other food items, e.g. Vegetables are used.
  • the cooking appliance according to Fig. 1 has a cooking chamber 1 for receiving the cooking product 2, for example on a metal sheet or grid 3.
  • the device further has a controller 4 and a steam generator 5.
  • the steam generator 5 is used to heat the cooking chamber 1 with steam.
  • the steam generator 5 can produce superheated steam at a temperature above 100 ° C., for example, by means of additional hot air.
  • the cooking appliance is preferably an oven with steam cooking function, but it may be e.g. also act as a pure steam cooker.
  • the controller 4 comprises, inter alia, means 6 for generating a cooking temperature setpoint course, ie a time-dependent setpoint TGGS of the cooking temperature TGG.
  • This may be, for example, a memory and computing means that generate such a course in a known manner.
  • the means 6 is designed so that the cooking temperature setpoint course TGGS has a first area and a subsequent second area, wherein in a cooking temperature control phase of the device initially rises from a start value and monotonically, in particular strictly monotonous, to an intermediate temperature, which is, for example, 25 ° C below a final cooking temperature TGGE, rises and then with a flatter slope, but still monotonous, especially strictly monotonous, rising to the final Garguttemperatur TGGE runs.
  • the pitches of the first and second areas are set so that the final cooking temperature TGGE is reached within a time set by the user via an input unit (not shown) of the oven. This time can be 3h or less.
  • controller 4 comprises a first controller 7 and a second controller 8, which in each case compare an actual value with a desired value and generate a control variable such that the actual value equals the desired value.
  • the first controller 7 is connected to a cooking temperature measuring probe 9. This measures the cooking temperature TGG approximately in the center of the food 2, i. the so-called core temperature.
  • the setpoint value TGGS of the cooking product temperature is supplied by the means 6 to the first controller 7.
  • the controller 7 compares the cooking temperature TGG and its setpoint TGGS and generates from this a cooking space temperature setpoint TGRS, which is selected so that the cooking temperature TGG develops towards its setpoint TGGS.
  • the second controller 8 is connected to a cooking chamber temperature measuring probe 10. This measures the cooking chamber temperature TGR.
  • the second controller receives the setpoint TGGS from the first controller, compares this with the current cooking chamber temperature TGR and generates therefrom a control signal for the steam generator 5. This control signal controls the steam generation and is selected so that the cooking chamber temperature TGR develops to its setpoint TGRS. If the device is controlled due to a given cooking chamber temperature TGR, e.g. during the preheating phases described in further, only this part of the control is required.
  • the controller 7 and / or 8 or generally the controller 4 are advantageously designed so that the cooking chamber temperature TGR does not exceed a limit temperature TLIM of 105 ° C. This way a can Thermal impairment of Gargutober construction be avoided.
  • the following describes the cooking process that can be carried out with the cooking appliance described so far. It should be emphasized that the cooking method described corresponds to only one of several possible operating modes of the cooking appliance. In general, the cooking device will be able to cook food with other conventional methods.
  • the cooking temperature measuring probe 9 is introduced into the food 2.
  • the measuring probe 9 was pierced directly into the food 2.
  • a steam-insulating sheath which protects the food from the heating steam in the oven and how they, for example, in EP 2537418 A1 is described, is not needed.
  • the cooking product 2 provided with the measuring probe 9 is then introduced into the cooking chamber 1 and the cooking program is started.
  • the following steps of this cooking program automatically run under the control of the controller 4.
  • the course of the cooking temperature TGG, the cooking temperature setpoint TGGS and the cooking space temperature TGR during the cooking program are in Fig. 2 shown.
  • the temperature of the cooking product TGG is shown superimposed as a dotted line on the continuous drawn line of the cooking temperature setpoint TGGS.
  • the upper lines in FIG. 2 represent the cooking chamber temperature under two different gradients TGR (1), TGR (2).
  • the steam generator 5 is activated, so that the cooking chamber temperature TGR begins to increase.
  • the cooking chamber can also be heated, for example, by means of resistance heating or another suitable heating medium.
  • the in FIG. 2 shown cooking program starts at a time t0, in which the oven temperature is 60 ° C.
  • first (pre) heating phase which serves to gently temper the food and differences to compensate in initial temperatures
  • the food is warmed by measuring the temperature of the product.
  • This phase ends at a time t1 when the food has a selectable, pre-programmed cooking temperature, for example 20 ° C.
  • the cooking space temperature in the second phase can be derived from the duration of the first phase by selecting a first cooking space temperature TGR (1) for a duration no longer than a predetermined duration t1.
  • this temperature is the initial temperature of 60 ° C.
  • a second cooking chamber temperature TGR (2) can be selected.
  • this temperature is as in FIG. 2 shown (after heating) constant 70 ° C to accelerate the heating of the food.
  • the first phase can be stopped and the subsequent second phase can be initiated at a predetermined temperature, which is even higher, for example 80 ° C , This course is in FIG. 2 not shown.
  • the three temperature settings of 60 ° C, 70 ° C and 80 ° C for the second phase may also be derived from the slope of the cooking temperature during the first heating phase.
  • the food is thus heated with the selected oven temperature of 60 ° C, 70 ° C or 80 ° C to a (second) selectable cooking temperature, for example 25 ° C.
  • a (second) selectable cooking temperature for example 25 ° C.
  • the temperature increase is determined by the cooking chamber temperature.
  • the heating phase subsequent to these two optional preheating phases is controlled by the specification of a cooking temperature setpoint course TGGS, i. a time-dependent setpoint TGGS the cooking temperature TGG, controlled.
  • individual preheating phases can be controlled by a predetermined TGGS curve, but such a control can increase the cooking chamber temperature TGR higher than desired.
  • the setpoint TGGS describes in the heating phase as in FIG. 2 first show a region of steeply increasing setpoints, followed by a shallower region that ends with reaching the final cooking temperature TGGE.
  • the in FIG. 2 shown cooking temperature setpoint course can be considered as an exponential curve of the type TGGE * (1-exp (-kt)) with k as a time constant, which depends on the desired cooking time, which is approximated by means of two linear sections. Due to the fact that the curve initially increases more strongly, it can be avoided on the one hand that the cooking chamber temperature TGR assumes too high a value at the end of the heating phase. On the other hand, an overshoot of the temperature of the cooking product, especially with small pieces of food to be cooked, can be better avoided than with a simple linear course, as it is, for example, in EP 2537418 A1 is described.
  • the slope in the first, steeper area of the cooking temperature setpoint course can be chosen so that it allows the maximum heat input into the core of the food, without affecting the quality of the final product of the cooking process.
  • this slope is in the range of about 0.7 ° C / min to 1.5 ° C / min, especially between 1.1 ° C / min to 1.3 ° C / min.
  • the second section begins at a time t3a when the temperature of the cooking product has risen to the final cooking temperature TGGE up to a defined temperature difference ⁇ T.
  • This difference ⁇ T may e.g. be selected from a range between 10 ° C and 30 ° C or 15 ° C and 30 ° C below the final cooking temperature, preferably from a range between 23 ° C and 27 ° C below the final cooking temperature.
  • the slope of the second section can then be determined by the ratio of the temperature ⁇ T and the remaining cooking time t3b-t3a.
  • the food is brought as flat as possible without overshooting the cooking temperature and near the end cooking temperature TGGE. This restricts the re-cooking of the food after the end of the cooking process.
  • a protection condition during the entire phase ensures that the temperature of the cooking chamber is limited to a maximum temperature TLIM of 105 ° C. This temperature can be reached and even exceeded by the use of superheated steam.
  • the method described is suitable, as mentioned above, especially for meat.
  • the method can be used e.g. also be used for vegetables.
  • the cooking temperature at the end of the cooking temperature control phase should be kept at the desired final cooking temperature TGGE for a certain time.
  • the food can be seared by the user still sharp, for example in a pan, if a significant crust formation is desired.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Claims (16)

  1. Procédé de cuisson d'un produit à cuire (2) dans un dispositif de cuisson avec une chambre de cuisson (1) pendant une durée de cuisson, lors duquel une température du produit à cuire (TGG) est mesurée et, au moins pendant une phase de réglage de température du produit à cuire de la durée de cuisson, une température de la chambre de cuisson (TGR) hors du produit à cuire (2) étant réglée de sorte que la température du produit à cuire (TGG) suive une courbe de consigne, en fonction du temps, de la température du produit à cuire (TGGS), caractérisé en ce que le produit à cuire (2) est introduit dans la chambre de cuisson (1) et la courbe de consigne de la température du produit à cuire (TGGS) a au moins deux régions avec une pente différente, la deuxième région qui suit la première région ayant une pente inférieure par rapport à celle de la première région.
  2. Procédé selon la revendication 1, caractérisé en ce que la chambre de cuisson (1) est chauffée au moins partiellement par vapeur chauffée.
  3. Procédé selon la revendication 1 ou la 2, caractérisé en ce que le produit à cuire (2) est chauffé dans la chambre de cuisson sans une enveloppe isolante de vapeur.
  4. Procédé selon l'une des revendications précédentes, la courbe de consigne de la température du produit à cuire (TGGS) étant conçue de manière telle que les températures de la première et de la deuxième région montent de manière monotone jusqu'à une température finale du produit à cuire (TGGE).
  5. Procédé selon la revendication 4, la première et la deuxième région ayant un cours linéaire et la première région passe dans la deuxième région à une température choisie dans une gamme de températures inférieures par 10°C à 30°C à la température finale du produit à cuire (TGGE).
  6. Procédé selon l'une des revendications précédentes, la pente ayant une valeur lors de la première région d'au moins en moyenne entre 0.7°C/min et 1.5°C/min.
  7. Procédé selon l'une des revendications précédentes, la pente étant déterminée lors de la deuxième région à la base de la différence de température entre la température du produit à cuire à la fin de la première région et la température finale du produit à cuire (TGGE) et une durée restante à la fin de la première région.
  8. Procédé selon l'une des revendications précédentes, une phase de préchauffage précédant la courbe de consigne de la température du produit à cuire (TGGS) avec les aux moins deux régions, qui apporte le produit à cuire (2) à une température de consigne au début de la première région.
  9. Procédé selon la revendication 8, la température de la chambre de cuisson (TGR) pendant la phase de préchauffage étant limitée à une température comprise entre 60°C et 80°C.
  10. Procédé selon la revendication 8 ou 9, la température du produit à cuire (TGG) étant mesurée pendant la phase de préchauffage et des paramètres pour ajuster des températures du produit à cuire ultérieures (TGR(1), TGR(2)) étant dérivés de la courbe de température du produit à cuire.
  11. Dispositif de cuisson prévu pour exécuter un procédé selon l'une des revendications précédentes avec une chambre de cuisson (1) pour recevoir le produit à cuire (2),
    une sonde de mesure de la température du produit à cuire (9) pour mesurer la température du produit à cuire (2), et
    une commande (4) adaptée à commander la température de la chambre de cuisson (TGR) dans la chambre de cuisson (1) pendant la phase de réglage de la température du produit à cuire de sorte que la température du produit à cuire (TGG) suive une courbe de consigne, en fonction du temps, de la température du produit à cuire (TGGS) et que la courbe de consigne de la température du produit à cuire (TGGS) a au moins deux régions avec une pente différente, la deuxième région qui suit la première région ayant une pente inférieure par rapport à celle de la première région.
  12. Dispositif de cuisson selon la revendication 11 avec un générateur de vapeur (5) pour chauffer la chambre de cuisson (1) avec de la vapeur.
  13. Dispositif de cuisson selon la revendication 11 ou 12, la sonde de mesure de la température du produit à cuire (9) pour mesurer la température du produit à cuire (TGG) étant formée sans enveloppe isolante de vapeur.
  14. Dispositif de cuisson selon la revendication 11 à 13, la commande étant formée de sorte que la pente de la courbe de consigne de la température du produit à cuire (TGGS) ait une valeur lors de la première région au moins en moyenne entre 0.7°C/min et 1.5°C/min.
  15. Dispositif de cuisson selon l'une des revendications 11 à 14, la commande (4) étant adaptée à déterminer la pente lors de la deuxième région à la base de la différence de température entre la température du produit à cuire à la fin de la première région et la température finale du produit à cuire (TGGE) et une durée restante à la fin de la première région.
  16. Dispositif de cuisson selon l'une des revendications 11 à 14, la commande (4) étant adaptée à mesurer la température du produit à cuire (TGG) et de déterminer des paramètres pour ajuster des températures ultérieures du produit à cuire (TGR) pendant une phase de chauffage qui précède la phase de réglage de la température du produit à cuire avec au moins une première et une deuxième région.
EP13001792.4A 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson Active EP2789918B1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
PL13001792T PL2789918T3 (pl) 2013-04-08 2013-04-08 Sposób gotowania produktu gotowanego i przyrząd do gotowania
EP13001792.4A EP2789918B1 (fr) 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson
SI201330439A SI2789918T1 (sl) 2013-04-08 2013-04-08 Postopek za kuhanje živila za kuhanje in kuhalna naprava
DK13001792.4T DK2789918T3 (en) 2013-04-08 2013-04-08 Method of preparing a food and cooking device
PCT/CH2014/000044 WO2014166005A1 (fr) 2013-04-08 2014-04-07 Procédé de cuisson d'un aliment à cuire et appareil de cuisson
CN201480017425.1A CN105308393B (zh) 2013-04-08 2014-04-07 用于烹饪食物的方法和烹饪设备
AU2014252686A AU2014252686B2 (en) 2013-04-08 2014-04-07 Method for cooking a cooking product, and cooking device
HK16109177.8A HK1221005A1 (zh) 2013-04-08 2016-08-01 用於烹飪食物的方法和烹飪設備

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP13001792.4A EP2789918B1 (fr) 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson

Publications (2)

Publication Number Publication Date
EP2789918A1 EP2789918A1 (fr) 2014-10-15
EP2789918B1 true EP2789918B1 (fr) 2016-10-26

Family

ID=48095504

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13001792.4A Active EP2789918B1 (fr) 2013-04-08 2013-04-08 Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson

Country Status (8)

Country Link
EP (1) EP2789918B1 (fr)
CN (1) CN105308393B (fr)
AU (1) AU2014252686B2 (fr)
DK (1) DK2789918T3 (fr)
HK (1) HK1221005A1 (fr)
PL (1) PL2789918T3 (fr)
SI (1) SI2789918T1 (fr)
WO (1) WO2014166005A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108851944A (zh) * 2018-07-11 2018-11-23 杭州老板电器股份有限公司 智能家电的烹饪方法、控制装置和智能家电
CN109085870B (zh) * 2018-08-23 2021-07-27 杭州老板电器股份有限公司 智能家电的控制方法、装置和智能家电
CN109965679B (zh) * 2018-10-17 2021-05-14 广东美的厨房电器制造有限公司 烹饪设备及其控制方法、计算机可读存储介质
CN110742497B (zh) * 2019-11-26 2021-03-26 广东美的厨房电器制造有限公司 蒸汽烹饪设备、蒸汽烹饪设备的控制方法和存储介质
DE102021208449A1 (de) 2021-08-04 2023-02-09 BSH Hausgeräte GmbH Behandeln von Gargut mit Dampf

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0723115A2 (fr) 1995-01-23 1996-07-24 V-Zug AG Four et procédé puor cuire de la viande
DE4032949C2 (de) 1990-10-17 1998-04-30 Miele & Cie Backofen
DE20023460U1 (de) 1999-01-22 2004-07-08 Frima S.A. Vorrichtung zum Erhitzen oder Kochen von mehreren Nahrungsmitteln
WO2006045290A1 (fr) 2004-10-29 2006-05-04 Rational Ag Procede pour cuire des charges de produits a cuire, contenant des produits a cuire de calibre different, et appareil de cuisson pour la mise en oeuvre dudit procede
EP1445677B1 (fr) 2003-01-29 2006-11-22 Rational AG Methode de commande d'un processus de cuisson, en particulier un processus de cuisson Delta-T
DE102005057884A1 (de) 2005-12-02 2007-06-06 Rational Ag Verfahren zum Führen eines Garprozesses mit einem Mehrpunkttemperatursensor
EP1793300B1 (fr) 2005-11-30 2008-01-09 Miele & Cie. KG Procédé de cuisson
DE102004040655B4 (de) 2004-08-20 2008-04-03 Rational Ag Verfahren zum Steuern eines Delta-T-Garprozesses
DE102007036513A1 (de) 2007-08-01 2009-02-05 Rational Ag Verfahren zum energiesparenden Führen eines Nahrungsmittelbehandlungsprozesses oder Behandlungsraumreinigungsprozesses und Gargerät hierfür
DE102007033656A1 (de) 2007-07-17 2009-02-26 Mkn Maschinenfabrik Kurt Neubauer Gmbh & Co. Gargerät mit elektronischer Steuerung
DE102005023468B4 (de) 2005-05-20 2009-08-20 Electrolux Home Products Corporation N.V. Gargerät
EP2327934A1 (fr) 2008-08-20 2011-06-01 Hoshizaki Denki Kabushiki Kaisha Dispositif de cuisson
EP2469173A2 (fr) 2010-12-23 2012-06-27 Rational AG Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
DE102011050123A1 (de) 2011-05-05 2012-11-08 Cuciniale Ag Verfahren zur Bestimmung des Einstechwinkels eines Kerntemperaturfühlers
EP2537418B1 (fr) 2011-06-21 2015-06-17 V-Zug AG Procédé de cuisson d'un produit de cuisson au moyen de vapeur

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3781759B2 (ja) * 2004-08-02 2006-05-31 シャープ株式会社 蒸気調理器
JP2007198697A (ja) * 2006-01-30 2007-08-09 Miura Co Ltd 加熱調理方法
ITMO20070094A1 (it) * 2007-03-15 2008-09-17 Angelo Po Grandi Cucine Spa Forno per la cottura di alimenti.
CN101784843B (zh) * 2007-08-08 2012-07-04 夏普株式会社 蒸汽烹调器
KR100851378B1 (ko) * 2007-12-20 2008-08-08 (주)유티앤케미칼 압력 조절이 가능한 즉석 조리 용기
JP4707758B2 (ja) * 2009-10-08 2011-06-22 シャープ株式会社 蒸気発生ユニットおよびそれを用いた蒸気調理器

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4032949C2 (de) 1990-10-17 1998-04-30 Miele & Cie Backofen
EP0723115A2 (fr) 1995-01-23 1996-07-24 V-Zug AG Four et procédé puor cuire de la viande
DE20023460U1 (de) 1999-01-22 2004-07-08 Frima S.A. Vorrichtung zum Erhitzen oder Kochen von mehreren Nahrungsmitteln
EP1445677B1 (fr) 2003-01-29 2006-11-22 Rational AG Methode de commande d'un processus de cuisson, en particulier un processus de cuisson Delta-T
DE102004040655B4 (de) 2004-08-20 2008-04-03 Rational Ag Verfahren zum Steuern eines Delta-T-Garprozesses
WO2006045290A1 (fr) 2004-10-29 2006-05-04 Rational Ag Procede pour cuire des charges de produits a cuire, contenant des produits a cuire de calibre different, et appareil de cuisson pour la mise en oeuvre dudit procede
DE102005023468B4 (de) 2005-05-20 2009-08-20 Electrolux Home Products Corporation N.V. Gargerät
EP1793300B1 (fr) 2005-11-30 2008-01-09 Miele & Cie. KG Procédé de cuisson
DE102005057884A1 (de) 2005-12-02 2007-06-06 Rational Ag Verfahren zum Führen eines Garprozesses mit einem Mehrpunkttemperatursensor
DE102007033656A1 (de) 2007-07-17 2009-02-26 Mkn Maschinenfabrik Kurt Neubauer Gmbh & Co. Gargerät mit elektronischer Steuerung
DE102007036513A1 (de) 2007-08-01 2009-02-05 Rational Ag Verfahren zum energiesparenden Führen eines Nahrungsmittelbehandlungsprozesses oder Behandlungsraumreinigungsprozesses und Gargerät hierfür
EP2327934A1 (fr) 2008-08-20 2011-06-01 Hoshizaki Denki Kabushiki Kaisha Dispositif de cuisson
EP2469173A2 (fr) 2010-12-23 2012-06-27 Rational AG Procédé de commande d'un procédé de cuisson dans un appareil de cuisson et appareil de cuisson
DE102011050123A1 (de) 2011-05-05 2012-11-08 Cuciniale Ag Verfahren zur Bestimmung des Einstechwinkels eines Kerntemperaturfühlers
EP2537418B1 (fr) 2011-06-21 2015-06-17 V-Zug AG Procédé de cuisson d'un produit de cuisson au moyen de vapeur

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CONVOTHERM ELEKTROGERÄTE GMBH: "Convotherm OES minis/ easyTOUCH", BEDIENUNGSHANDBUCH, February 2010 (2010-02-01), pages 1 - 150, XP055403321

Also Published As

Publication number Publication date
WO2014166005A1 (fr) 2014-10-16
CN105308393B (zh) 2017-05-03
AU2014252686A1 (en) 2015-10-08
AU2014252686B2 (en) 2017-09-14
CN105308393A (zh) 2016-02-03
EP2789918A1 (fr) 2014-10-15
HK1221005A1 (zh) 2017-05-19
DK2789918T3 (en) 2017-02-06
PL2789918T3 (pl) 2017-04-28
SI2789918T1 (sl) 2017-01-31

Similar Documents

Publication Publication Date Title
EP2537418B2 (fr) Procédé de cuisson d'un produit de cuisson au moyen de vapeur
EP2789918B1 (fr) Procédé destiné à la cuisson d'un produit de cuisson et appareil de cuisson
DE60013682T2 (de) Ofen zum Toasten
EP3482661B1 (fr) Procédé de réglage d'une puissance de chauffage d'au moins un élément chauffant d'un appareil électroménager
WO2012149997A1 (fr) Procédé permettant de déterminer l'angle de pénétration d'un capteur de température à cœur
EP3177107B1 (fr) Procede de fonctionnement d'une plaque de cuisson a induction
EP1793300B1 (fr) Procédé de cuisson
EP0723115B1 (fr) Four et procédé pour cuire de la viande
EP3267113B1 (fr) Procédé de fonctionnement d'une plaque de cuisson
EP1732357A2 (fr) Dispositif de chauffage pour appareils de cuisson à induction
CH712395A2 (de) Kombigargerät mit Steuerung.
DE102019115907A1 (de) Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102004040655B4 (de) Verfahren zum Steuern eines Delta-T-Garprozesses
EP3858203B1 (fr) Récipient de cuisson, système de cuisson et procédé de fonctionnement
DE10240175A1 (de) Verfahren zum Betrieb eines Gargeräts
EP0735449A1 (fr) Procédé de mise en oeuvre pour four avec charge variable
WO2022106164A1 (fr) Appareil de cuisson électroménager et procédé pour faire fonctionner cet appareil
DE10132304B4 (de) Verfahren zum Betrieb eines Gargeräts
DE102016108769A1 (de) Verfahren zum steuern des kochvorgangs in öfen für lebensmittelnutzung
EP3307019B1 (fr) Procédé de fonctionnement d'un champ de cuisson à induction et champ de cuisson à induction
DE102020128418A1 (de) Verfahren zum Betreiben eines Gargeräts und Gargerät
DE102011120280A1 (de) Verfahren zum Druckgaren von Lebensmitteln sowie Druckgargerät
EP2860457A1 (fr) Procédé de fonctionnement d'un appareil de cuisson et appareil de cuisson destiné à la réalisation du procédé
EP3569932A1 (fr) Procédé de cuisson des denrées alimentaires à basse température
DE102019121334B4 (de) Verfahren zum Betreiben eines Gargeräts und Gargerät

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20130408

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

R17P Request for examination filed (corrected)

Effective date: 20141025

RBV Designated contracting states (corrected)

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

INTG Intention to grant announced

Effective date: 20160506

GRAJ Information related to disapproval of communication of intention to grant by the applicant or resumption of examination proceedings by the epo deleted

Free format text: ORIGINAL CODE: EPIDOSDIGR1

GRAR Information related to intention to grant a patent recorded

Free format text: ORIGINAL CODE: EPIDOSNIGR71

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

INTC Intention to grant announced (deleted)
GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

INTG Intention to grant announced

Effective date: 20160921

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: NV

Representative=s name: E. BLUM AND CO. AG PATENT- UND MARKENANWAELTE , CH

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 840301

Country of ref document: AT

Kind code of ref document: T

Effective date: 20161115

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

Free format text: LANGUAGE OF EP DOCUMENT: GERMAN

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 502013005080

Country of ref document: DE

REG Reference to a national code

Ref country code: DK

Ref legal event code: T3

Effective date: 20170131

REG Reference to a national code

Ref country code: SE

Ref legal event code: TRGR

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

REG Reference to a national code

Ref country code: NL

Ref legal event code: MP

Effective date: 20161026

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 5

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20170127

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20170126

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20170227

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20170226

Ref country code: ES

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

REG Reference to a national code

Ref country code: DE

Ref legal event code: R026

Ref document number: 502013005080

Country of ref document: DE

PLBI Opposition filed

Free format text: ORIGINAL CODE: 0009260

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

REG Reference to a national code

Ref country code: DE

Ref legal event code: R082

Ref document number: 502013005080

Country of ref document: DE

Representative=s name: KLUNKER IP PATENTANWAELTE PARTG MBB, DE

26 Opposition filed

Opponent name: MIELE & CIE. KG

Effective date: 20170719

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: IT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20170126

PLAX Notice of opposition and request to file observation + time limit sent

Free format text: ORIGINAL CODE: EPIDOSNOBS2

PLBB Reply of patent proprietor to notice(s) of opposition received

Free format text: ORIGINAL CODE: EPIDOSNOBS3

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20170408

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20170430

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 6

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20170408

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20170430

RAP2 Party data changed (patent owner data changed or rights of a patent transferred)

Owner name: V-ZUG AG

REG Reference to a national code

Ref country code: SI

Ref legal event code: SP73

Owner name: V-ZUG AG; CH

Effective date: 20180629

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

APBM Appeal reference recorded

Free format text: ORIGINAL CODE: EPIDOSNREFNO

APBP Date of receipt of notice of appeal recorded

Free format text: ORIGINAL CODE: EPIDOSNNOA2O

APAH Appeal reference modified

Free format text: ORIGINAL CODE: EPIDOSCREFNO

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PL

Payment date: 20190321

Year of fee payment: 7

APBQ Date of receipt of statement of grounds of appeal recorded

Free format text: ORIGINAL CODE: EPIDOSNNOA3O

REG Reference to a national code

Ref country code: AT

Ref legal event code: MM01

Ref document number: 840301

Country of ref document: AT

Kind code of ref document: T

Effective date: 20180408

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20130408

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DK

Payment date: 20190425

Year of fee payment: 7

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180408

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20190418

Year of fee payment: 7

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20161026

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20200420

Year of fee payment: 8

REG Reference to a national code

Ref country code: DK

Ref legal event code: EBP

Effective date: 20200430

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20200408

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200408

Ref country code: DK

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200430

REG Reference to a national code

Ref country code: DE

Ref legal event code: R100

Ref document number: 502013005080

Country of ref document: DE

APBU Appeal procedure closed

Free format text: ORIGINAL CODE: EPIDOSNNOA9O

PLBN Opposition rejected

Free format text: ORIGINAL CODE: 0009273

PLCK Communication despatched that opposition was rejected

Free format text: ORIGINAL CODE: EPIDOSNREJ1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: OPPOSITION REJECTED

27O Opposition rejected

Effective date: 20210921

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20210430

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20200408

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230426

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SI

Payment date: 20230330

Year of fee payment: 11

Ref country code: SE

Payment date: 20230420

Year of fee payment: 11

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20240418

Year of fee payment: 12

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: CH

Payment date: 20240501

Year of fee payment: 12

REG Reference to a national code

Ref country code: SE

Ref legal event code: EUG