Method for controlling a culinary preparation apparatus

Abstract

The invention relates to an internal control method for a food processor appliance (A), comprising the following steps of: (E1) reception of a control data item (Cde) including a control command (IC); (E2) generation of a state data item (IE) by the control unit; (E3) transmission of the state data item (IE); (E4) reception of a confirmatory control command (ICC); (E5) triggering of the execution of a given task by at least one given functional element, corresponding to the control command (IC).

Claims

1. An internal control method of a culinary preparation apparatus comprising a control entity arranged to receive control pieces of information according to a communication protocol and at least one functional element capable of being controlled by the control entity and capable of performing a task, the internal control method of the culinary preparation apparatus comprising, for each stage of a recipe preparation including a plurality of stages, the following steps: (E1) receiving a control piece of information comprising a control instruction related to at least one functional element determined by the control entity, then (E11) a configuration step carried out by the control entity and consisting in checking an ability of the at least one functional element to execute the control instruction and/or in arranging the at least one functional element for execution of the task, (E2) generating a state piece of information by the control entity, the state piece of information being related to the ability of the at least one functional element to execute the control instruction, (E3) transmitting the state piece of information by the control entity to a warning device of the culinary preparation apparatus, the warning device being capable of emitting a signal related to the state piece of information, (E31) after the step of transmitting the state piece of information by the control entity to the warning device, emitting the signal related to the state piece of information by the warning device, the signal being a physical signal perceptible by a user, (E04) acquiring a confirmatory control instruction from a user interface of the culinary preparation apparatus, wherein the warning device is a button capable of being illuminated and the confirmatory control instruction is an input provided by pressing the button when illuminated, (E4) receiving the confirmatory control instruction by the control entity from the user interface of the culinary preparation apparatus, (E5) triggering execution of the task that is determined by the at least one functional element and corresponding to the confirmatory control instruction, then (E6) executing the task determined by the at least one functional element determined by the control entity corresponding to the control instruction, the task corresponding to the execution by the at least one functional element determined by the control entity of at least one elementary operation according to a determined operating time and/or according to a determined power and/or according to a setting determined by the at least one determined functional element, (Ect) emitting monitoring pieces of information by the control entity, each corresponding to a monitoring request received by the control entity and a) concerning the progress of the execution of the task during the step of (E6) executing the task and/or b) concerning an operation anomaly of the culinary preparation apparatus and/or c) concerning an operation conformity of the culinary preparation apparatus during the configuration step (E11) or the step of executing the task (E6), wherein the emitted monitoring pieces of information are included in the control piece of information and are also sent separately.

2. The internal control method of a culinary preparation apparatus according to claim 1, wherein the at least one elementary operation corresponds to a culinary preparation step of at least one food disposed in at least one working container of the culinary preparation apparatus.

3. The internal control method of a culinary preparation apparatus according to claim 2, wherein the control entity is capable of performing interruption and/or resumption of the task during the step (E6) of executing the task.

4. The internal control method of a culinary preparation apparatus according to claim 1, wherein the control entity is capable of performing interruption and/or resumption of the task during the step (E6) of executing the task.

5. A culinary preparation apparatus arranged to execute the steps of the internal control method according to claim 1.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) In any case, the invention will be better understood using the following description with reference to the appended schematic drawings showing, by way of non-limiting example, an embodiment of this control method, of this terminal and of this culinary preparation apparatus.

(2) FIG. 1 is an exploded view of a culinary preparation apparatus and of a terminal.

(3) FIG. 2 is a perspective view of the culinary preparation apparatus.

(4) FIG. 3 is a front view of a part of a case of the culinary preparation apparatus.

(5) FIG. 4 is a diagram of a control panel and of a control entity of the culinary preparation apparatus.

(6) FIG. 5 is a diagram showing the steps of a method for controlling the culinary preparation apparatus.

DETAILED DESCRIPTION

(7) As illustrated in FIG. 1, a culinary preparation apparatus A comprises a removable working container 1. This working container 1 comprises a bottom 3 and a closure lid 5.

(8) The culinary preparation apparatus A comprises functional elements F for example a heating plate 7 arranged to heat the bottom of the container 1 and a rotating driver 9 arranged to chop and/or stir at least one food disposed in the container 1.

(9) As illustrated in FIG. 4, the rotating driver 9 comprises a motor M, a temperature measuring probe in the chopping and/or stirring element 9a and motor 9a.

(10) The culinary preparation apparatus A may also comprise a basket 11 arranged to cooperate with the upper part of the working container 1 and to receive some foods, for example for steam cooking.

(11) The culinary preparation apparatus A further comprises a case 13 provided with a control panel 15 and a control entity C.

(12) The control panel 15 comprises a user interface U arranged to acquire an input performed by a user. To this end, the user interface U comprises a keyboard cl provided with buttons b. The user interface U may also comprise a motion detector or a proximity detector prox arranged to detect a user control corresponding to a motion of the user.

(13) Optionally, the control panel 15 may further comprise an accelerometer 16 arranged to detect the displacement of the culinary preparation apparatus A.

(14) This disposition is particularly interesting for reducing the risks of falling of the culinary preparation apparatus A. Thus, if the culinary preparation apparatus A is disposed at the edge of a table and that its operation causes a displacement because of an unbalance due to the rotating driver 9, the control entity C is arranged to stop the rotation of the rotating driver 9.

(15) The user interface U may also comprise a sound acquisition device allowing a voice input of a user control.

(16) The user interface U further comprises a warning device DA. As illustrated in FIG. 4, the warning device DA comprises for example a display screen aff, an audible warning device so and/or an indicator light lum which can be disposed below a button b.

(17) The culinary preparation apparatus A is arranged to be controlled by a user for making cooking recipes. The user is assisted by the control entity C which has a memory in which a set of cooking recipes is stored. In this sense, the user interface U allows assisting the user for making a recipe. The user can trigger tasks T intended to be accomplished by the functional elements F according to the course of the recipe.

(18) The control entity C in combination with the user interface U thus provides the user with an assistance in making a cooking recipe.

(19) As illustrated in FIGS. 2 to 4, the case 13 comprises a hinge 17 arranged to allow the opening of the case 13. The control entity C comprises a power circuit 18 and a control circuit 19.

(20) The power circuit 18 is internal to the culinary preparation apparatus A. Furthermore, the control entity C comprises a switch int arranged to supply the power circuit with electrical current in a closed position.

(21) The control entity C further comprises two probes son1 and son2 for measuring the internal temperature of the cooking container, each being arranged to control stopping of the power supply when an accurate temperature threshold is reached.

(22) A first temperature threshold corresponding to the probe son1 is for example the highest limit internal temperature not to be exceeded during operation of the apparatus A during a culinary preparation. A second threshold corresponding to the probe son2 is for example the limit temperature during the idling of the apparatus A.

(23) The control entity C further comprises a probe son-v for measuring the rotational speed of the rotating element 9, the power circuit being arranged to cut off the power supply when the measured speed is outside a determined range.

(24) The control circuit 19 comprises a socket 20 in order to be removably connected to the power circuit.

(25) As illustrated in FIG. 3, the case 13 comprises a support 21 provided with fasteners 23 such as screws. The support 21 may thus be secured to the rest of the case 13. The support 21 is also dismountable. The dismounting is made when the case 13 is open as in FIG. 2.

(26) The control entity C further comprises a communication circuit 25 connected to the control circuit 19 and arranged to communicate according to a known communication protocol, for example a bidirectional communication protocol through radio-waves.

(27) The control panel 15, the control circuit 19 and the communication circuit 25 are attached onto the support 21. This interface and control set 27 shown in FIG. 3 and comprising the elements 15, 16, 19, 25 and 21, is thus dismountable from the rest of the culinary preparation apparatus A. The dismounting is symbolized by a line in FIG. 4.

(28) The control entity C is arranged to send and receive pieces of information according to the known communication protocol thanks to the communication circuit 25.

(29) It is thus possible for the culinary preparation apparatus A to exchange pieces of information with a remote terminal Te.

(30) As illustrated in FIG. 1, such a terminal Te is also arranged to communicate according to the communication protocol with the culinary preparation apparatus A and thus remotely control the culinary preparation apparatus A as detailed below.

(31) The control of the culinary preparation apparatus involves an internal control method of the culinary preparation apparatus A performed by said apparatus A and a control method performed by the terminal Te.

(32) As illustrated in FIG. 5, the method for controlling the culinary preparation apparatus A by the terminal Te comprises a step e1 of selecting a determined task T intended to be accomplished by the culinary preparation apparatus A.

(33) This selection is made by using an executable application installed on the terminal Te. The determined task T may correspond to a step of a cooking recipe.

(34) Thus, the application allows the user to choose a cooking recipe, the selection of each determined task T being then automated by the application for the complete execution of the recipe.

(35) The user may also have access to a database D located in a remote server S for example accessible via Internet. The terminal Te is thus arranged to communicate with the management system of the database D and download data corresponding to particular tasks T or particular recipes.

(36) The method for controlling the culinary preparation apparatus A by the terminal Te comprises a step e2 consisting in sending a control piece of information Cde to the culinary preparation apparatus A.

(37) The control piece of information Cde comprises a control instruction IC related to said task T to be executed. The control piece of information Cde may also comprise a monitoring request RC.

(38) The monitoring request RC aims at obtaining a feedback, that is to say, a monitoring piece of information CT coming from the culinary preparation apparatus A

(39) The monitoring piece of information CT may correspond to the progress of the execution of the determined task T or to an operation anomaly of the culinary preparation apparatus A which has been detected by a sensor of said apparatus. This is the case for example when the closure lid 5 is open during a task.

(40) The monitoring piece of information CT can also signal the proper operation of the culinary preparation apparatus A.

(41) The internal control method of the culinary preparation apparatus A then comprises a step E1 of receiving the control piece of information Cde.

(42) The culinary preparation apparatus then carries out a configuration step E11 consisting in checking the ability of the functional element(s) F involved in the execution of the determined task T.

(43) This configuration step E11 further consists in arranging the involved functional element(s) F so that they are disposed in the configuration allowing to execute the determined task T.

(44) This arrangement and checking step is necessary from the point of view of the safe use of the culinary preparation apparatus A.

(45) In FIG. 5, a step Ect of emitting a monitoring piece of information CT by the control entity C is shown corresponding to a monitoring request RC emitted by the terminal Te.

(46) This step follows step E1 in the embodiment shown, but may be carried out at any time during the operation of the culinary preparation apparatus A independently of the execution of a task T.

(47) This step Ect of emitting a monitoring piece of information CT can be carried out after receiving a monitoring request CT or at the initiative of the culinary preparation apparatus A, that is to say after a particular event or on a regular basis.

(48) The terminal Te then proceeds to a step e3 of receiving this monitoring piece of information CT. The management application of the execution of the task is updated thanks to this monitoring piece of information CT.

(49) In this specific case, the monitoring piece of information CT may comprise a message of the type: “the culinary preparation apparatus A has received the control piece of information Cde and is ready to execute the corresponding task T”.

(50) The culinary preparation apparatus A then carries out a step E2 of generating a state piece of information IE. This state piece of information IE is related to the ability of the determined functional element(s) F to execute said control instruction IC received previously.

(51) The state piece of information IE is thus to be considered as a simple piece of information which may have the meaning “yes, the culinary preparation apparatus A is ready to execute the task T” or “no, the apparatus is not in an arrangement allowing to execute the task T”.

(52) This state piece of information IE is generated by the control entity C then, in a step E3, transmitted to the warning device DA which, in a step E31, emits a signal S related to said state piece of information IE.

(53) This piece of information is emitted when the status of the state piece of information IE status is “yes, the culinary preparation apparatus is ready to execute the task T”.

(54) The user must be in the vicinity of the culinary preparation apparatus A in order to perceive the signal. Thus, from the point of view of the user, after having launched the execution of a task on the terminal Te, he must get close the culinary preparation apparatus in order to perceive the signal S.

(55) Thus, the user is capable of noting that everything is in accordance with a good use of the culinary preparation apparatus A and that the arrangement around the apparatus A is optimal so that the task T which will be launched takes place in good conditions.

(56) This is the case if, for example, before a cooking task T, no heat-sensitive element is in the immediate vicinity of the apparatus A or no child is playing in the vicinity of the apparatus A.

(57) The user then proceeds to an input of a confirmatory control instruction ICC at the user interface U of the culinary preparation apparatus A.

(58) This confirmatory control piece of information ICC is a simple validation that does not require a specific technicality. Indeed, all the setting parameters related to the task T to be executed have already been determined in the previous steps. It is therefore not a setting.

(59) The confirmatory control piece of information ICC consists for example in pressing a button which may also comprise a light element of the warning device DA.

(60) Thus, the validation is very simple from the point of view of the user: he sees a button light up, which indicates that the culinary preparation apparatus A is ready to execute a task T, then he presses this button in order to launch the execution of the task T.

(61) This input thus induces a step E04 of acquiring the confirmatory control instruction ICC by the user interface U which is followed by a step E4 of receiving a confirmatory control instruction ICC by the control entity C.

(62) The control entity C then proceeds to a step E5 of triggering the execution of a determined task T corresponding to the control instruction IC.

(63) The determined task T is then executed by the involved functional element(s) F in a step E6. FIG. 5 also shows the sending by the terminal T of a monitoring request RC in a step e4. The terminal then receives a monitoring piece of information CT as explained before in a step e3.

(64) During step E6, the monitoring entity C manages the execution of the task T. Thus, the proper conduct of the step is managed locally, which avoids any sudden interruption in case of communication cut-off between the terminal T and the culinary preparation apparatus A

(65) The present method thus provides the advantages of offsetting part of the memory of the control entity C, because the parameters defining the tasks T are not required to be stored locally.

(66) Thus, when new recipes comprising a set of tasks T or when new functional elements T may be adapted to the culinary preparation apparatus A, it is not necessary to change the control entity C

(67) Furthermore, this offsetting is only partial because, during operation, from the moment when the control instruction IC has reached the control entity C, the culinary preparation apparatus A manages by itself the execution of the task T.

(68) Furthermore, for an enhanced safety, the presence of a user in the vicinity of the apparatus A is necessary for triggering a task T, which avoids unwanted start-up due to a remote control.

(69) It goes without saying that the invention is not limited to the sole embodiment of this control method, of this terminal and of this culinary preparation apparatus, described above by way of example, it encompasses on the contrary all the variants.