COOKING SYSTEM HAVING A COORDINATING DEVICE FOR A TARGET COOKING-TIME END WHICH IS APPLICABLE IN COMMON

Abstract

A cooking system includes at least two individually controllable cooking stations. Each cooking station is operably connected to a degree of cooking monitoring apparatus which ascertains a degree of cooking of food to be cooked at the cooking station. A coordinating facility is connected to the cooking stations for data communication and sets operating parameters of the cooking stations and receives a target cooking time end common for the cooking stations. The cooking system determines during a cooking process running at the cooking stations an expected cooking time end in response to an ascertained degree of cooking, and adapts in the event that the expected cooking time end for at least one of the cooking stations does not match the common target cooking time end an operating parameter for the this cooking station such that the common target cooking time end is achieved during running operation by this cooking station.

Claims

1-8. (canceled)

9. A cooking system, comprising: at least two individually controllable cooking stations, each said cooking station being operably connected to at least one degree of cooking monitoring apparatus that is configured to ascertain a degree of cooking of food to be cooked that is located at the cooking station; and a coordinating facility connected to the cooking stations for data communication, said coordinating facility configured to set operating parameters of the cooking stations and to receive a target cooking time end that applies in common for the cooking stations; said cooking system being configured during a cooking process running at the cooking stations, to determine an expected cooking time end in response to an ascertained degree of cooking, and in the event that the expected cooking time end for at least one of the cooking stations does not match the common target cooking time end, to adapt an operating parameter for the at least one of the cooking stations in such a way that the common target cooking time end is achieved during running operation by the at least one of the cooking stations.

10. The cooking system of claim 9, wherein, when the expected cooking time end for the at least one of the cooking stations is temporally after the common target cooking time end, the cooking system is configured to adapt the operating parameter for the at least one of the cooking stations in such a way that an associated cooking time is reduced.

11. The cooking system of claim 9, wherein, when the expected cooking time end for the at least one of the cooking stations is temporally before the common target cooking time end, the cooking system is configured to adapt the operating parameter for this cooking station in such a way that an associated cooking time is extended.

12. The cooking system of claim 9, wherein, when the expected cooking time end for the at least one of the cooking stations cannot be matched to the common target cooking time end, the cooking system is configured to adapt the common target cooking time end to the expected cooking time end of the at least one of the cooking stations.

13. The cooking system of claim 12, wherein the cooking system is configured to specify for each of the cooking stations a cooking time range that is delimited by a minimum cooking duration and a maximum cooking duration with regard to the cooking process and to adapt the target cooking time end when the expected cooking time end is outside the cooking time range at the at least one of the cooking stations.

14. The cooking system of claim 9, wherein the cooking system is configured to specify start times individually for cooking processes that are allocated to the cooking stations.

15. The cooking system of claim 9, wherein the cooking system is configured to create a timetable prior to a start of a cooking process.

16. A method for operating a cooking system which includes at least two individually controllable cooking stations, said method comprising: determining during a running cooking operation an expected cooking time end for each of the at least two cooking stations in response to an ascertained degree of cooking; and in the event that the expected cooking time end for at least one of the at least two cooking stations does not match a target cooking time end that is common for the at least two cooking stations, adapting an operating parameter for the at least one of the at least two cooking station in such a way that the common target cooking time end is achieved during the running operation by the at least one of the at least two cooking stations.

Description

[0054] The above described characteristics, features and advantages of this invention and the manner in which these are achieved are clearer and more easily understood in connection with the following schematic description of an exemplary embodiment that is further explained in connection with the drawings.

[0055] FIG. 1 shows a cooking system having a coordinating facility and multiple cooking stations;

[0056] FIG. 2 shows method steps for operating the cooking system; and

[0057] FIG. 3 shows further method steps for operating the cooking system;

[0058] FIG. 4 shows a temporal progression of multiple cooking processes; and

[0059] FIG. 5 shows a further temporal progression of multiple cooking processes.

[0060] FIG. 1 shows an outline of a cooking system 1, G1 to G6, . . . , GN having a coordinating facility 1 in the form of a smartphone, which is equipped with a corresponding application program or “app”, and N individually controllable cooking stations G1 to G6, . . . , GN. The first five cooking stations G1 to G5 are integrated into a cooker 2, namely a cooking compartment G1 and four cooking stations G2 to G5 of a hob. A steam cooking appliance 3 has a cooking station G6 in the form of a steam treatment compartment and a microwave oven 4 has a cooking station GN in the form of a microwave treatment compartment.

[0061] The coordinating facility 1 and the cooking stations G1 to GN or the associated household cooking appliances 2 to 4 are connected to one another for data communication, in particular in a bi-directional manner, for example via a wireless data transmission standard such as Bluetooth, WLAN, etc. The coordinating facility 1 is configured (programmed) so as by way of its app to set operating parameters of the cooking stations G1 to GN. The coordinating facility 1 can therefore serve as a remote control for the cooking stations G1 to GN or for the household cooking appliances 2 to 4. The operating parameters can be operating parameters that can set by a user and/or can be retrieved via a recipe database or they can be operating parameters that cannot be set by a user. The operating parameters can also be temporal progressions of individual operating parameters, for example a temperature profile.

[0062] Operating parameters for the cooking stations G1 to GN can include for example: [0063] a cooking compartment temperature or temperature profile and selection of the heating body (for example top heating body, bottom heating body, grill heating body and/or hot air heating body) of the cooking compartment G1; [0064] a respective cooking phase of the cooking stations G2 to G5, in the case of temperature cooling alternatively or in addition a food to be cooked temperature of food to be cooked that is placed on the cooking stations G2 to G5; [0065] a temperature and steam profile of the steam treatment compartment G6; [0066] a wattage of the microwave treatment compartment GN if in addition at least one electrical heating source such as a resistance heating element etc. should be present, also a temperature of the microwave treatment compartment GN and/or a heating power of the at least one resistance heating element.

[0067] A user can input at the coordinating facility 1 a target cooking time end that is applicable or provided in common for all or a part of the cooking stations G1 to GN.

[0068] Each of the cooking stations G1 to GN is allocated at least one degree of cooking monitoring facility (not shown), which is configured so as to ascertain a degree of cooking of food to be cooked that is located at (in other words in or on) the respective cooking station G1 to GN, for example a cooking compartment/treatment compartment temperature sensor, a camera, an IR sensor (for example an IR camera), a core temperature sensor etc. The degree of cooking that is ascertained from the measurement data (for example in the form of a browning degree, a core temperature, etc.) can be calculated in the respective household appliances 2 to 4 or in the coordinating facility 1.

[0069] Using the prevailing value of the degree of cooking and/or using the temporal progression of the degree of cooking values that is recorded during a cooking process, it is possible, for example by means of the coordinating facility 1, to determine an expected individual cooking time end that is associated with the respective cooking stations G1 to GN or with the cooking processes that are running at said cooking stations.

[0070] If a common target cooking time end has been set for the cooking stations G1 to GN or a selected part quantity thereof, it is possible, by means of the cooking system 1 to 4, G1 to GN, in particular by means of the coordinating facility 1, to perform a check as to whether the calculated expected individual cooking time ends for the cooking stations G1 to GN match the target cooking time end which is to be achieved in common. If this is not the case for at least one of the cooking stations G1 to GN, at least one operating parameter for this/these cooking station(s) G1 to GN can be adapted in such a way that the common target cooking time end is nevertheless achieved again during the running operation of this cooking station G1 to GN, because by adapting or changing the at least one operating parameter the following applicable expected individual cooking time end is accordingly reduced or extended.

[0071] By way of example, if an expected cooking time end for a specific cooking station G1 to GN or cooking process is temporally after the target cooking time end (which can be demonstrated or can arise for example only during a running cooking process), the coordinating facility 1 can adapt at least one operating parameter for this cooking station in such a way that an associated cooking time is reduced. This can be implemented in such a way that an amount of energy supplied to the food to be cooked is increased, by way of example by increasing the amount of power that is applied to a heating source (electrical resistance heating body, IR emitter, induction coil, microwave generator, etc.), by switching on at least a previously deactivated heating source, by generating hot steam, etc.

[0072] On the other hand, if an expected individual cooking time end for a specific cooking station or cooking process is temporally before the target cooking time end, the coordinating facility 1 can adapt at least one operating parameter for this cooking station in such a way that an associated cooking time is extended. This can be implemented in such a way that an amount of energy supplied to the food to be cooked is reduced, by way of example by reducing the amount of power that is applied to a heating source (electrical resistance heating body, IR emitter, induction coil, microwave generator, etc.), and/or by actively cooling the food to be cooked or the cooking compartment, by way of example by activating or boosting a cooling fan, etc.

[0073] FIG. 2 shows method steps for operating a cooking system, specifically up to the activation of cooking processes. The method steps can be performed by way of example by means of the cooking system 1 to 4, G1 to GN from FIG. 1.

[0074] In a step S1, a user selects a food (menu) or recipe, by way of example from an electronic cookbook, for example via the coordinating facility 1, or from a conventional cookbook. It is assumed by way of example that in order to prepare the recipe more than one cooking station G1 to GN must be operated temporally in parallel, for example the cooking compartment G1 and at least one of the cooking stations G2 to G5.

[0075] In a step S2, it is queried by means of the coordinating facility 1 as to whether multiple cooking processes are to be terminated at a common target cooking time end. If this is the case (“Y”), in a step S3 the desired common target cooking time end is queried by the coordinating facility 1 and input for example by a user. If this is not the case (“N”), in a step S4, the individual desired cooking time ends for each cooking station G1 to GN is queried by the coordinating facility 1 and input for example by a user.

[0076] In a step S5 that follows both step S3 and also step S4, the cooking stations G1 to GN that are to be used for performing the food preparation are queried, for example from a list of all the cooking stations G1 to GN that can be controlled by the coordinating facility 1.

[0077] Following on in a step S6, a timetable for the food preparation can be created by means of the coordinating facility 1. This can output at least the start times of the difference selected cooking stations G1 to GN or of the associated cooking processes, where appropriate also the point in time at which a user should at the latest start with the food preparation. Possible input variables for creating the timetable can include by way of example a minimum and maximum allowed cooking duration of each cooking process, a usual duration of manual working steps, etc. These input variables can be downloaded from a database, for example from the (where appropriate user-individually tailored) electronic cookbook or input by the user.

[0078] The timetable can be checked by a user at the coordinating facility 1 and where appropriate changed.

[0079] In a step S7, the timetable is activated at the coordinating facility 1. The coordinating facility 1 then monitors the prevailing time, starts the individual cooking stations G1 to GN or cooking processes according to the start times that are determined from the timetable and ensures—if selected—that a common target cooking time end of the appropriately selected cooking stations G1 to GN is achieved, as is further explained in the following FIG. 3.

[0080] FIG. 3 shows further method steps for operating the cooking system 1 to 4, G1 to GN, specifically after the timetable is activated in step S7 from FIG. 2.

[0081] In step S8, the cooking processes that are associated with the selected cooking stations G1 to GN are started at the start times that are determined from the timetable according to step S6, specifically in each case with the at least one (start) operating parameter, which is predetermined from the recipe or by a user, for example a cooking compartment temperature, a wattage, a cooking duration, a specific selection of heating bodies of an oven compartment

[0082] In step S9, it is monitored or determined as to whether the degree of cooking of the food to be cooked that is to be prepared has achieved or has not yet achieved a respective target degree of cooking. If this is the case for a specific food to be cooked (“Y”), the associated cooking process is terminated in step S10, for example by switching off the associated cooking station G1 to GN.

[0083] If, on the other hand, this is not the case (“N”), a check is performed in S11 as to whether the expected cooking time end of this food to be cooked matches—at least within a predetermined temporal tolerance range—the predetermined common target cooking time end. If this is the case (“Y”) the method branches back to step S9.

[0084] If this is not the case (“N”), a check is performed in step S12 as to whether this cooking process can be temporally varied by adapting or changing at least one associated operating parameter in such a way that the predetermined common target cooking time end would then be achieved by this cooking process.

[0085] If this is the case (“Y”), a check is performed in step S13 as to whether the prevailing calculated expected cooking time end is later than the target cooking time end (“Y”) or not, in other words is earlier than the target cooking time end (“N”). If yes, in step S14 at least one operating parameter of this cooking station G1 to GN is adapted by the coordinating facility 1 and communicated to the associated cooking station G1 to GN or to the associated household cooking appliance 2 to 4 for setting in such a way that the cooking process is reduced according to the common target cooking time end.

[0086] If not (“N”), in step S15 at least one operating parameter of this cooking station G1 to GN is adapted by the coordinating facility and communicated to the associated cooking station G1 to GN or to the associated household cooking appliance 2 to 4 for setting in such a way that the cooking process is extended according to the common target cooking time end.

[0087] Following on from the steps S13 and S14, the method branches back to step S9.

[0088] If, however, it has been recognized in step S12 that this cooking process cannot be temporally varied by adapting or changing at least one associated operating parameter in such a way that the predetermined common target cooking time end would be achieved again (“N”), a check is performed in step S16 as to whether a new common target cooking time end can be achieved by temporally adapting all the other participating cooking processes.

[0089] If this is the case (“Y”), in step S17 all the other selected cooking processes are adapted (reduced, extended) by means of the coordinating facility 1 in such a way that a new common target cooking time end is expected to be achieved. The user can be notified of the change to the target cooking time end, for example by displaying a corresponding message on the coordinating facility 1. The method subsequently branches back to step S9.

[0090] If, however, this is not the case (“N”), in step S18 the target cooking time end is changed for this cooking process from an individual cooking time end that no longer matches the common target cooking time end of the other cooking stations G1 to GN, in other words “individualized”, and the method then branches back to step S9. The user can be notified of this, for example by displaying an appropriate message on the coordinating facility 1.

[0091] FIG. 4 shows a temporal progression of multiple cooking processes within the scope of food preparation, in particular using the method steps S1 to S18. In this case, only the cooking processes of the cooking stations G1, G2 and GN are illustrated but it is still also possible to operate further cooking stations G3 to G5 which behave here by way of example in a similar manner to the cooking processes of the cooking stations G1 and G7.

[0092] Food preparation should start at the latest at the last possible point in time t_load. The user can now perform manual preparation processes (such as indicated for the cooking station by t_man) and accordingly load the cooking stations G1 to GN that have been selected for the food preparation. If the cooking stations G1 to GN are loaded (which can be automatically determined or confirmed by a user), the associated cooking processes are automatically started by means of the coordinating facility 1 at the respective individual start times t_start_1, t_start_2, . . . , t_start_N by activating the associating cooking stations G1 to GN. The initial setting parameters correspond in this case advantageously to the setting parameters that are predetermined by the recipe/recipes or by a user, for example a cooking compartment temperature or cooking compartment profile for the cooking compartment G1, a cooking phase or a cooking phase profile for the cooking station G2, etc. In this case, the associated cooking durations t_cook_1, t_cook_2, . . . , t_cook_N are to be of such a length that all the cooking processes should be finished at the same target cooking time end t_end.

[0093] As of the start times t_start_1, t_start_2, . . . , t_start_N, the degrees of cooking of the food to be cooked that is located at the cooking stations G1 to GN is determined at for example regular intervals (as indicated by t_measure), and a check is performed on its basis as to whether the cooking processes will continue to be finished at the common target cooking time end t_end. This is the case here for the illustrated cooking stations G1 and GN without changes to their operating parameter, as indicated by the cooking durations t_cook_1 and t_cook_N.

[0094] Furthermore, the case is illustrated that the degree of cooking for the cooking station G2 is measured at a point in time t_measure and the expected cooking time end that is calculated therefrom is later than the common target cooking time end t_end (including a predetermined tolerance range) as indicated by the time duration t_cook_2 with the individual cooking time end t_pd_2.

[0095] A check is now performed as to whether the originally set target cooking time end tend can still be maintained at the cooking station G2 if the operating parameters of the cooking station G2 are adapted or changed in such a way that the associated cooking process can be accelerated without leaving its cooking time limit range. This is the case here: The coordinating facility 1 therefore determines new operating parameters, by setting new parameters the common target cooking time end t_end is maintained at the cooking station G2 (as is indicated by the time duration t_cook_2 new) and said coordinating facility transmits them to the cooking station G2 or to the associated household cooking appliance 2. The cooking station G2 or the household cooking appliance 2 accepts these adapted operating parameters and now uses them to control the cooking station G2. In the end result, all the cooking processes are as a result ready at the initially predetermined target cooking time end t_end. By way of example, the coordinating facility 1 can for this purpose increase a cooking phase of the cooking station G2.

[0096] FIG. 5 shows a further temporal progression of multiple cooking processes within the scope of food preparation in particular using the method steps S1 to S18. In this case, only the cooking processes of the cooking stations G1, G2 and GN are illustrated as in FIG. 4 but it is also possible to operate other cooking stations G3 to G5 etc. which behave here by way of example in a similar manner to the cooking processes at the cooking stations G1 and G7.

[0097] This progression is identical to FIG. 4 up to the point in time t_measure. In contrast to FIG. 4, the check as to whether the originally set target cooking time end t_end can be maintained at the cooking station G2 has however revealed that the at least one operating parameter of the cooking station G2 cannot be adapted or changed in such a way that the associated cooking process can be accelerated, by way of example because it then would have left its cooking time limit range, a maximum cooking phase is already set, etc. This is indicated by the time duration t_cook_2_pd without adapting the at least one operating parameter that ends at the point in time t_pd_2, wherein t_pd_2>t_applies.

[0098] The coordinating facility 1 therefore checks whether the cooking processes that are running at the other cooking stations G1, GN can be slowed down in such a way that all the cooking processes can be finished at a common new target cooking time end t_end_new, which matches here the predicted or expected cooking time end t_pd_2. It is assumed for the present exemplary embodiment that this is possible.

[0099] It is possible to output to the user information regarding the new target cooking time end t_end_new=t_pd_2. The user can confirm or discard the new target cooking time end t_end_new. If the new target cooking time end t_end_new is discarded, the operating parameters of the other cooking stations G1, GN are not changed, and the cooking process at the cooking station G2 is individually ended at the shortest possible cooking time end t_pd_2.

[0100] If the new common target cooking time end t_end_new is confirmed by the user, the coordinating facility 1 determines new operating parameters for the other cooking stations G1 GN, by setting new parameters the new target cooking time end t_end is maintained and said coordinating facility transmits them to these cooking stations G1, GN or to the associated household cooking appliances 2 to 4. The adapted operating parameters are accepted for these cooking stations G1, GN so that their cooking durations t_cook_1 new, t_cook_N new are extended accordingly. By way of example, the coordinating facility 1 can reduce a cooking compartment temperature of the cooking compartment G1 for this purpose.

[0101] In the end result, all the cooking processes are as a result ready at the new common target cooking time end t_end_new.

[0102] Naturally, the present invention is not limited to the illustrated exemplary embodiment.

[0103] In general, “a”, “an” etc. can be understood to mean one or a plurality, in particular in terms of “at least one” or “one or more” etc. as long as this is not explicitly excluded, for example by the expression “precisely one”, etc.

[0104] Also, a number specification can include precisely the quoted number and also a usual tolerance range, as long as this is not explicitly excluded.

LIST OF REFERENCE CHARACTERS

[0105] 1 Coordinating facility [0106] 2 Cooker [0107] 3 Steam cooking appliance [0108] 4 Microwave appliance [0109] t_end Common target cooking time end [0110] t_end_new New common target cooking time end [0111] t_cook_i Cooking duration for cooking station i [0112] t_cook_i_new New cooking time end for cooking station Gi [0113] t_load Point in time [0114] t_man Time duration for manual food preparation processes [0115] t_measure Point in time at which a degree of cooking is measured and an expected cooking time end is determined [0116] t_pd_2 Expected cooking time end for cooking station G2 [0117] t_start_i Start time for cooking station Gi [0118] G1-GN Cooking station [0119] S1-S18 Method step