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

Definitions

• the temperature of the heating cavity is typically adjusted due to measurements of the temperature of the air inside the cavity and the user typically sets which type of heater will be in operation by manually choosing the cooking program, the desired work of the heater by manually adjusting them.
• said heating element or combination of elements can be operated over an estimated time.
• the object is solved by the subject-matter of the independent claims.
• the method for operating a cooking appliance for cooking comprises a selecting of a predefined cooking algorithm based on a selected food; and a heating of a cavity of the cooking appliance by a heating device, wherein the cooking algorithm is configured to operate the heating device in a preheating phase of the cavity and in a cooking phase, wherein the cooking phase comprises at least one main heating phase, wherein the preheating phase is operated over a predefined time span and/or until a temperature of the cavity or of a tray in the cavity reaches a predefined value, wherein the predefined time span and/or the predefined value correspond to the selected food.
• the cooking appliance can comprise an oven or any other appliances which have at least one heating element and a cavity.
• the wording "cooking" can be understood as representing a process of heating of a chosen food, which can be frozen, pre-prepared, fresh made, meat, fish, vegetables or any other kind of food.
• the heating device can have one or more than one heating element and which can be mounted on a top side of a cavity and inside said cavity, for example above a tray.
• the preheating phase (one or several) can be run over a predefined time (with food or without) and depend on a kind of food, for example whether it is fresh or frozen (for example longer operation and/or higher power than for fresh food).
• the cooking phase can be defined as such a phase (or several) at which the food is already placed to the cooking appliance and is actively heated and thereby cooked. It can be estimated by knowing the physical properties of the tray and the heating device when the temperature of the cavity or of a tray in the cavity reaches a predefined value during the preheating phase and/or during the cooking phase. For this purpose also a temperature sensor can be mounted inside the cavity which can also physically touch a tray or another element.
• the method can, for example, use different algorithms regarding the thickness and doneness of steaks and crunchiness of pizza with optimized and increased infra heater power. In some cases it becomes possible to enable the preparing of food without additional manipulating - without turning the food, for example. Further, the method can enable the reduction of smoke.
• the cooking an algorithm is defined for preparing a particular predefined food and wherein a plurality of cooking algorithms are saved to a memory of a controller and selected by scanning a code by a scanning device or input by a user from an interface at the cooking appliance or by a wireless communication.
• One or more algorithms which are predefined and/or input by a user can be selected and the food cooked automatically.
• Any wireless device can be used, directly or over a cloud system, to connect to the cooking appliance and its controller for selecting the desired algorithm(s).
• the algorithm can be a specifically designed algorithm with increased infra heater power for preparing steaks and pizza without manipulating and with smoke reduction.
• the temperature of the cavity and/or of the tray is measured by a temperature sensor in the cavity and/or at the tray at least once at a predetermined time and/or over a predetermined time span before and/or during the preheating phase and/or during the cooking phase.
• a controlling of the temperature of the tray and/or of the cavity is performed based on a measured and/or estimated temperature of the cavity and/or of the tray by operating the heating device by the controller according to the cooking algorithm.
• the preheating phase and/or during the cooking programme it is possible to estimate and/or measure the temperature of a cavity and/or of a tray on which the food is placed at one particular moment or over a predetermined time span, defined by a user or predefined in the algorithm. Then the heating can be iteratively adapted.
• the cooking algorithm is configured to operate the heating device in the preheating phase of the cavity and in a first main heating phase and in a second main heating phase, wherein the first main heating phase and the second main heating phase have different time periods for operating a particular component of the heating device and/or different duty cycles according to predefined stages of cooking the food during the first main heating phase and the second main heating phase.
• the time period can be a time span of the whole first or second main heating phase. By using different time periods or time spans, for example with different heating power, different phases of cooking can be performed.
• the heaters and/or other components for cooking can reach 200 °C to 400°C or another temperature.
• the preheating phase can consider by the corresponding algorithm that the temperature of the components, for example of the tray, can vary in a different way depending on the food, for example if a steak is cooked the temperature gradients in the tray can differ from a case where fish is on the tray or from the size of the food, wherein said temperature gradients can be considered by the preheating (and/or main cooking phases) and the provided temperature accordingly increased or lowered in order to reach a predefined temperature span (of the tray or another component) for cooking.
• the heating device can be a known heating component mounted on top or bottom of the cavity and/or a heating device for heating air which is circulated by a fan.
• the controller is part of the electronics of the cooking appliance (oven) and can be connected to a humanmachine interface, a communication unit in order to get connected to wireless devices or to a data platform (cloud, internet, remote computers, mobile phones and similar).
• a temperature sensor can enable measuring the temperature of the tray using the physical contact in combination with suitable algorithms for cooking (different) food which can be run by the controller and based on the temperature measurements of the tray, what can help estimating the current temperature of the food.
• the cooking algorithm can be chosen by a user and/or it is possible that the user can simply scan the food packaging (code) by a scanner and automatically set cooking parameters and/or the algorithm for controlling the heating device(s) due to the predefined program (algorithm) and initially and/or iteratively controlled tray temperature.
• the temperature sensor can also be applied to household appliances with a heating cavity and general (several) kinds of ovens.
• tubular heaters for both types (grill and upper heater) and/or as quartz heaters or microwave heaters or microwave energy sources or a combination of all at predefined duty cycles.
• the cooking appliance further comprises a scanning device for scanning a code for a cooking programme.
• the scanning device can be mounted inside the housing, wherein the housing can have an opening at the front or another side of the housing through which a code can be scanned.
• the code can be a QR code or any other type of code which can be optically identified. Also other optic code or image detection devices can be applied to recognize the food to be cooked by an automatically selectable algorithm.
• the controller can be connected to the scanning device and configured to recognize the scanned code and/or food and to select at least one of the predefined algorithms for automatic cooking.
• the method can further comprise steps of placing a tray or another device for holding food into the cavity when required by the controller, wherein for the command for putting the tray and/or the food into the cavity and at a particular level (for the tray) the controller can provide a signal over an interface, a display, a loudspeaker or over a wireless electronic device.
• the preheating phase can be configured to heat the components in the cavity, in particular the tray and after the preheating phase is finished the food can be placed inside the cavity (on the tray).
• another signal or command for taking the food out of the cavity can be given over the interface, loudspeaker, display or mobile device.
• Fig. 1 shows a preheating and a cooking phase from a method according to an embodiment of the invention.
• Fig. 2 shows a first main heating phase in the cooking phase from Fig. 1.
• Fig. 3 shows a preheating and a cooking phase from a method according to another embodiment of the invention.
• Fig. 1 shows a preheating and a cooking phase from a method according to an embodiment of the invention.
• the step of preheating P of the equipment can be used to specifically determine and provide a pre-selected temperature, which is detected through purposefully developed mechanism (estimation) or sensor(s).
• estimate an estimate of the temperature
• sensor(s) an estimator of the temperature
• Said preheating concept can be also used for other embodiments of the method.
• the second main heating phase II starts at which the heaters work in specific time periods and duty-cycles, different from the algorithm from the first main heating phase I. Both heaters work for short period of time at the same time, otherwise they are interchanging. In this phase also a smoke reduction process can work. Said algorithm(s) are designed such that first to start to work the infra heater, then both heaters work simultaneously for short period of time and then the upper starts to work. This is a more aggressive algorithm which results in browning of the meat surface, in the meat surface caramelization. In some cases it can be useful to apply a third main heating phase (not shown) in which the meat is resting for some time. This phase is included in preparation of the steaks that are very thick (larger than 4 cm) and if the user wants to have them prepared to higher core temperature (above 65°C).
• oven fan and cooling fan are working interchangeable. Because of interchangeable fan operation specific condition occur in the oven cavity which results in better smoke reduction from the oven cavity via the ventilation system. It is beneficial because when the user opens the door after the program, less smoke is left inside the cavity. This results in better user experience.
• Fig. 2 it can be estimated that during the first main heating phase I an infrared heater is operated with a first duty cycle and an upper heater is operated with a second duty cycle at different moments as the infrared heater (lower or higher pulses are switched on at different moments).
• the duty cycles can be of equal length or period or differ from each other.
• the program After the predefined temperature from preheating is reached the program starts to operate according to the first phase algorithm which enables thermal preparation of the steak. This corresponds to the first main heating phase I and in this phase the heaters work according to specific time period and duty-cycle, where both heaters never work at the same time.
• the infra heater can start to operate, afterwards both are off for a predefined time, then the upper heater starts to work and then both are off for a predefined time.
• This algorithm is less aggressive, gentler, it allows even and controlled thermal preparation of the steak.
• Fig. 3 shows a preheating and a cooking phase from a method according to another embodiment of the invention.
• the first main heating phase I is operated over a predefined time period of the first main heating phase I and in the first main heating phase I an infrared heater is operated with a first duty cycle, for example over 100 % of the predefined period, and an upper heater is operated with a second duty cycle at least partly at same moments, for example over 25 % of the predefined time period, as the infrared heater and wherein the predefined time period of the first main heating phase I and the first duty cycle and the second duty cycle depend on the selected food.
• the second main heating phase II is at least partly a resting phase at which the heating of the heating device is stopped. In second phase II the heaters are turned off and the food, for example pizza, is resting and the bottom side of the pizza is done. In this phase browning and crunchiness of the bottom side can occur.
• the predefined time period of the first and second main heating phase can depend on the type of food (for example pizza or steak), for example whether they are frozen or fresh, thin or thick.
• the embodiment of the method according to Fig. 3 can be, for example, designed for pizza preparation which can be compared to the pizza prepared in a bread oven.
• a look of the food can be influenced and its baking time, can be extremely reduced compared to build-in ovens, range cookers and free stands.
• a pizza prepared with this algorithm have a crunchy crust, can be juicy and have large holes in the crust. It is also possible to prepare frozen pre-prepared pizza in really short periods of time and a preparation time can depend on desired crunchiness.
• Such a method for pizza preparation generally includes the preheating of the equipment to specifically determined and reach a pre-selected temperature.
• the pizza is thermally treated from above and from below by the preheated tray.
• interior holes in the crust of the pizza can be formed.
• a program starts to work on a first main heating phase I algorithm which enables pizza preparation such that the upper side of pizza is done. In this phase browning of the crust on the upper side occur and big holes are formed.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Electric Stoves And Ranges (AREA)

Applications Claiming Priority (1)

Publications (1)

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Family Applications (1)

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• 2022
  • 2022-06-09 CN CN202280096852.8A patent/CN119343567A/zh active Pending
  • 2022-06-09 EP EP22732248.4A patent/EP4526597A1/de active Pending
  • 2022-06-09 WO PCT/EP2022/065762 patent/WO2023237207A1/en active Application Filing

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