Abstract
The invention relates to a system (100) for preparing at least one food (1, 2, 3) having a cooking chamber (10), in which the food (1, 2, 3) can be prepared, an energy unit (20), in order to carry out an supplying of electromagnetic energy into the cooking chamber (10) specific to the at least one food (1, 2, 3) in dependence on cooking information (4, 5, 6) of the at least one food (1, 2, 3), whereby the at least one food (1, 2, 3) can be brought into an edible state, wherein the energy unit (20) has at least two transmission antennae (30, 31, 32, 33), which are spaced apart from each other, can be actuated by at least one high frequency signal encoder of the system (100), and are designed to emit energy in the form of electromagnetic radiation in the microwave range into the cooking chamber (10) based on said actuation.
Claims
1. A system for preparing at least one food, comprising: a cooking chamber in which the food can be prepared, an energy unit to carry out a supply of electromagnetic energy, specific to the at least one food, into the cooking chamber dependent upon cooking data of the at least one food, whereby the at least one food can be brought into an edible state, wherein the energy unit comprises at least two transmission antennae, spaced from one another, which can be actuated by at least one high-frequency signal transmitter of the energy unit of the system, and which are configured to output energy in the form of electromagnetic radiation in the microwave range into the cooking chamber based upon this actuation, and wherein at least one transmission antenna or each transmission antenna of the at least two transmission antennae or the at least one high-frequency signal transmitter are actuated by the control unit in such a way that constructive interferences or destructive interferences of the electromagnetic radiations, which are emitted by the at least two transmission antennae, predetermined for the formation of radiation zones or temperature zones in the cooking chamber, are generated in the cooking chamber.
2. The system according to claim 1, wherein at least one of the transmission antennae or each transmission antenna is operatively assigned to a power amplifier for amplifying the electromagnetic radiation of the respective transmission antenna.
3. The system according to claim 1, wherein the system comprises at least one control unit, which controls the actuation of each transmission antenna by the at least one high-frequency signal transmitter.
4. The system according to claim 3, wherein at least the control unit is configured to turn-on and -off at least one transmission antenna or each transmission antenna, individually or as a group, for the control of the emission of the electromagnetic radiation, or wherein the control unit is configured to turn-on and -off at least one high-frequency signal transmitter of the system for the emission of signals to the at least one transmission antenna.
5. The system according to claim 1, wherein at least one transmission antenna or multiple transmission antennae are movable in the system relative to the cooking chamber, individually or in groups, by means of one or multiple drives.
6. The system according to claim 3, wherein the system comprises a setting device to enter input parameters of the at least one food or of the cooking chamber, in that the setting device is coupled to the control unit in a data-communicating manner for the transmission of the entered input parameters to the control unit, and in that the control unit is configured to generate different radiation zones and radiation periods, adapted to the at least one food, inside the cooking chamber by means of the transmission antennae based upon the transmitted input parameters of the at least one food.
7. The system according to claim 6, wherein at least the setting device is configured for the setting of at least one of the following parameters of the at least one food as an input parameter for the control unit: type size weight density quantity position in the cooking chamber target temperature, or wherein the setting device is configured for the setting of the input of the electromagnetic radiation for different radiation zones or temperature zones inside the cooking chamber.
8. The system according to claim 3, wherein the system comprises an object recognition for the automatic determination of at least one of the following parameters of the at least one food as an input parameter for the control unit: size density quantity position in the cooking chamber, that the object recognition is coupled to the control unit in a data-communicating manner for the transmission of the automatically determined input parameters to the control unit, and that the control unit is configured to generate different radiation zones and radiation periods inside the cooking chamber, adapted to the at least one food, by means of the transmission antennae based upon the transmitted input parameters of the at least one food.
9. The system according to claim 3, wherein the system comprises a determination device for determining the weight of the at least one food, the determination device is coupled to the control unit in a data-communicating manner for the transmission of the determined weight of the at least one food, and that the control unit is configured to automatically generate different radiation zones and radiation periods inside the cooking chamber, adapted to the weight of the at least one food, by means of the transmission antennae based upon the transmitted weight of the at least one food.
10. The system according to claim 3, wherein the system comprises a database which is coupled to the control unit in a data-communicating manner, and from which cooking data can be read by the control unit based upon the input parameters of the at least one food.
11. The system according to claim 1, wherein the system is a cooking device, which comprises at least the cooking chamber or the energy unit or the object recognition or the setting device or the determination device.
12. The system according to claim 1, wherein at least one of the transmission antennae of the energy unit or at least one additional transmission antenna of the energy unit, which can be actuated by at least one high-frequency signal transmitter of the system or by at least one additional high-frequency signal transmitter of the system, is configured to output energy in the form of electromagnetic radiation in the terahertz range into the cooking chamber.
13. The system according to claim 3, wherein at least one of the transmission antennae comprises a radiation funnel for the directed emission of the electromagnetic radiation, that said at least one transmission antenna is mounted to be pivotable around an axis of rotation, and that said at least one transmission antennae is coupled to the control unit in a data-communicating manner for actuation by the control unit.
14. The system according to claim 1, wherein the system additionally comprises at least a grill or heating coils for generating at least top heat or bottom heat, or a heat source with a fan.
15. A method for operating a system for preparing at least one food according to claim 1, the method comprising the steps of: at least one food is positioned in the cooking chamber of the system, the at least two spaced transmission antennae are actuated by the at least one high-frequency signal transmitter, based upon the actuation by the at least one high-frequency signal transmitter, the transmission antennae emit energy in the form of electromagnetic radiation into the cooking chamber of the system, wherein the actuation of the at least one high-frequency signal transmitter or of the at least two transmission antennae occurs dependent upon cooking data of the at least one food, whereby the at least one food is brought into an edible state, and wherein at least one transmission antenna or each transmission antenna of the at least two transmission antennae or the at least one high-frequency signal transmitter are actuated by the control unit in such a way that constructive interferences or destructive interferences of the electromagnetic radiations, which are emitted by the at least two transmission antennae, predetermined for the formation of radiation zones or temperature zones in the cooking chamber, are generated in the cooking chamber.
16. The method according to claim 15, wherein depending on the requirements for the energy to be supplied to the at least one food, the power amplifier of the at least one transmission antenna amplifies the electromagnetic radiation emitted by the at least one transmission antenna.
17. The method according to claim 15, wherein input parameters of the at least one food are forwarded to the control unit of the system, that the control unit controls the energy required to heat the at least one food at least by turning-on and -off the transmission antennae or by turning-on and -off high-frequency signal transmitters, wherein each transmission antenna is respectively operatively assigned one high-frequency signal transmitter.
18. The method according to claim 17, wherein the control unit reads, in the database of the system, cooking data of the at least one food based upon the input parameters of the at least one food, and, based upon this cooking data, generates radiation zones and radiation periods, adapted to the at least one food, inside the cooking chamber, by means of the transmission antennae by a corresponding targeted actuation of at least the transmission antennae or of the high-frequency signal transmitter.
19. The method according to claim 17, wherein at least the control unit, the transmission antennae, the power amplifiers or the high-frequency signal transmitters of the system are actuated by the control unit in such a way that radiation zones and radiation periods, adapted to the food positioned in the cooking chamber, are generated in the cooking chamber based upon a superposition principle by constructive interferences and destructive interferences of the waves of the electromagnetic radiation of the transmission antennae.
20. The method according to claim 15, wherein at least the input parameters of at least the food or of the cooking chamber are input via the setting device and are forwarded to the control unit, or wherein the input parameters of at least the food or of the cooking chamber are automatically determined by the system based upon at least the object recognition or the determination device, and are forwarded to the control unit.
21. The method according to claim 15, wherein for cooking the outer region of the at least one food till crispy, at least one of the transmission antennae or at least one additional transmission antenna is actuated by one of the high-frequency signal transmitters of the system or by at least one additional high frequency signal transmitter in such a way that the at least one of the transmission antennae or the at least one additional transmission antenna emits energy in the form of electromagnetic radiation in the terahertz range.
22. The method according to claim 15, wherein at least one of the transmission antennae, or multiple transmission antennae in groups, is/are at least moved or is/are pivoted about an axis of rotation through the actuation by the control unit.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
(1) Further measures improving the invention result from the following description of the different exemplary embodiments of the invention, which are schematically shown in the Figures. All features and/or advantages resulting from the claims, the description or the drawings can both each per se, or in different combinations, be essential to the invention.
(2) The Figures schematically show in:
(3) FIG. 1 a perspective view of a first embodiment of a system for the preparation of at least one food;
(4) FIG. 2 the system according to FIG. 1 with an illustration of the electromagnetic radiation of a transmission antenna,
(5) FIG. 3 the system according to FIG. 1 with an illustration of electromagnetic radiation of all transmission antennae,
(6) FIG. 4 the system according to FIG. 1 with an illustration of the electromagnetic radiation of a transmission antenna by means of a radiation funnel,
(7) FIG. 5 a top view of a food carrier with different foods,
(8) FIG. 6 a perspective view of a second embodiment of a system for the preparation of at least one food,
(9) FIG. 7 the system according to claim 1 with the additional representation of power amplifiers on the transmission antennae,
(10) FIG. 8 the system of FIG. 7 with the additional illustration of a control unit of the system,
(11) FIG. 9 the cooking chamber of the system according to FIG. 1,
(12) FIG. 10 the system according to FIG. 8 with the additional illustration of a database and a data interface of the system,
(13) FIG. 11 the system according to FIG. 1 with the illustration of an additional transmission antenna and an additional high-frequency signal transmitter,
(14) FIG. 12 the cooking chamber of the system according to FIG. 1 with drives for adjusting the transmission antennae,
(15) FIG. 13 a constructive interference of the electromagnetic waves of two transmission antennae,
(16) FIG. 14 a destructive interference of the electromagnetic waves of two transmission antennae,
(17) FIG. 15 a side view of a food being radiated,
(18) FIG. 16 a side view of a system according to a third embodiment of the present invention with additional heating means,
(19) FIG. 17 a side view of a system according to a fourth embodiment of the resent invention with the illustration of a radiation hot-spot,
(20) FIG. 18 a side view of a system according to a fifth embodiment of the present invention with an object recognition, a determining device and a database, and
(21) FIG. 19 an illustration of the method for operating a system for the preparation of at least one food.
DETAILED DESCRIPTION OF SPECIFIC EMBODIMENTS
(22) Elements having the same function and effects are indicated with the same reference characters throughout the FIGS. 1 to 19.
(23) FIG. 1 schematically shows a system 100 according to the invention for preparing at least one food 1. The system 100 comprises a cooking chamber 10, in which the food 1, here in the form of chicken, can be positioned. Ideally, the one or more foods 1, 2, 3 are placed on a special metal-free food carrier 7, which is illustrated in greater detail here. The food carrier 7 preferably is a plate, which is subdivided into sections for different foods 1, 2, 3. Such a food carrier 7 is shown in FIG. 5.
(24) The system 100 comprises an energy unit 20, which is configured to supply a supply of electromagnetic energy, specific to the at least one food 1, 2, 3, here the chicken 1, into the cooking chamber 10 dependent upon the cooking data 4, 5, 6, whereby the at least one food 1, 2, 3 can be brought into an edible state. The energy unit 20 comprises at least two spaced transmission antennae, in this case four transmission antennae 30, 31, 32, 33, which can be actuated by at least one high-frequency signal transmitter, in this case by a high-frequency signal transmitter 40 of the energy unit 20 of the system 100. The transmission antennae 30, 31, 32, 33 emit energy in the form or electromagnetic radiation 80 in the microwave range into the cooking chamber 10 based upon this actuation. The emission of electromagnetic radiation 80 is shown for one of the transmission antennae 30 in an exemplary manner. In other words, the high-frequency signal transmitter 40 transmits energy into an oscillating circuit, wherein a magnetic field is respectively generated around the conductors 70, 71, 72, 73, which is transmitted to the respective transmission antennae 30, 31, 32, 33 via the conductors 70, 71, 72, 73. The high-frequency signal transmitter 40 emits a constant signal, in particular a signal with 2.35 to 2.45 GHz, to the respective transmission antennae 30, 31, 32, 33. The high-frequency signal transmitter 40 emits high-frequent sinusoidal oscillations and provides the possibility of frequency and amplitude modulation.
(25) As an alternative to the system 100 according to FIG. 1, a system 100 can be advantageous, which comprises not one single high-frequency signal transmitter 40, but one separate high-frequency signal transmitter 40, 41, 42, 43 for each transmission antenna 30, 31, 32, 33. Such a system 100 is shown in FIG. 6. All of the four transmission antennae 30, 31, 32, 33 can respectively be actuated by in each case one high-frequency signal transmitter 40, 41, 42, 43 of the energy unit 20 of the system 100. In this case, each high-frequency signal transmitter 40, 41, 42, 43 transmits energy into an oscillating circuit, wherein the respective conductor 70, 71, 72, 73 establishes a magnetic field. The transmission antennae 30, 31, 32, 33 emit energy in the form of electromagnetic waves with a certain frequency in the microwave range into the cooking chamber 10. Preferably, each high-frequency signal transmitter 40, 41, 42, 43 is configured to emit a constant signal, in particular a signal with 2.35 GHz to 2.45 GHz. The high-frequency signal transmitters 40, 41, 42, 43 emit high-frequent sinusoidal oscillations. The high-frequency signal transmitters 40, 41, 42, 43 all offer the possibility of frequency and amplitude modulation. As a result, the phase shifts and thus the interferences between electromagnetic waves can be reached in a targeted manner.
(26) The system 100 is preferably configured as a cooking device and comprises a setting device 23, in particular a touchscreen, for entering input parameters of the at least one food 1, 2, 3 or of the cooking chamber 10. Furthermore, the user of the system 100 can see information on the system 100, the heating process and/or the input parameters of each food 1, 2, 3.
(27) FIG. 3 schematically shows the system 100 according to FIG. 1 with an illustration of the electromagnetic radiation 80 of all four transmission antennae 30, 31, 32, 33. The electromagnetic waves of the individual transmission antennae 30, 31, 32, 33 interfere in the cooking chamber 10, whereby the formation of different radiation zones 85 within the cooking chamber 10 results. This results in constructive and destructive interferences between electromagnetic waves of the transmission antennae 30, 31, 32, 33. In other words, by the superposition of the electromagnetic waves in the cooking chamber 100, the electromagnetic radiation 80 can be intensified in some regions, while being weaker in other regions. Thus, radiations zones 85 with different radiation intensity can be created inside the cooking chamber 10. In so-called hot-spots 86, the electromagnetic radiation 80 and thus the temperature level is high, while in other radiation zones 85, a lower electromagnetic radiation 80 and a lower temperature level prevail.
(28) The electromagnetic waves of the individual transmission antennae 30, 31, 32, 33 running to the walls of the cooking chamber 10 are reflected up to 800 times there and, in turn, form interferences. However, this is not shown in the Figures.
(29) FIG. 4 schematically shows the system 100 according to FIG. 1, wherein the electromagnetic radiation 80 of a transmission antenna 30 is directed by means of a radiation funnel 34. Preferably all transmission antennae 30, 31, 32, 33 comprise a distinct radiation funnel 34 for the directed emission of the electromagnetic radiation. By means of the radiation funnel 34, the emission of the electromagnetic radiation 80 of the transmission antenna 30 can be controlled. In particular, the radiated electromagnetic radiation 80 can be directed to a certain region inside the cooking chamber 10 and thus to the selected food 1. Thus, each individual food 1, 2, 3 can be heated even more individually. By the pivotability of the radiation funnel 34, the orientation of the emitted electromagnetic radiation 80 can be adjusted according to the requirements.
(30) FIG. 5 schematically shows, in a plan view, a food carrier 7 with different foods 1, 2 3. The food carrier 7 is preferably sub-divided into defined sections. In this example, the food carrier 7 is subdivided into four regions of the same size. Advantageously, the food carrier 7 can be oriented only in a very special orientation in the cooking chamber 10, so that the arrangement of the food carrier 7 is adapted to the arrangement of the transmission antennae 30, 31, 32, 33. The foods 1, 2, 3 have different properties such as type, size, weight and density. Thus, they require a different electromagnetic radiation in the cooking chamber 10, in order to be brought into the same cooking state and the same eating temperature. This can occur through the system 100.
(31) FIG. 7 schematically shows, in a perspective view, the system 100 in accordance with FIG. 1 with an additional illustration of power amplifiers 50, 51, 52, 53 on the transmission antennae 30, 31, 32, 33. In other words, each transmission antennae 30, 31, 32, 33 is operatively assigned one power amplifier 50, 51, 52, 53 for the amplification of the electromagnetic radiation 80 of the respective transmission antennae 30, 31, 32 33. The power amplifiers 50, 51, 52, 53 enable to output the modulated input high-frequency signal at the transmission antenna output in an amplified manner without power losses. The power amplifiers 50, 51, 52, 53 can be formed as non-linear or linear power amplifiers. In particular, the power amplifiers 50, 51, 52, 53 can be formed in such a way that a control, in particular an amplification, of the emitted power is enabled by them.
(32) FIG. 8 schematically shows, in a perspective view, the system 100 in accordance with FIG. 7 with an additional representation of a control unit 60 of the system 100. The control unit 60 controls the actuation of each transmission antenna 30, 31, 32, 33 by the at least one high-frequency signal transmitter 40, 41, 42, 43. However, likewise two or more control units 60 can be provided. Particularly preferably, each transmission antenna 30, 31, 32, 33 is connected to an associated high-frequency signal transmitter 40, 41, 42, 43. The control unit 60 can actuate each individual high-frequency signal transmitter 40, 41, 42, 43, i.e. turn it on or off. As a result, the control unit 60 determines the time periods that a transmission antenna 30, 31, 32, 33 emit electromagnetic radiation 80 or not. Depending on the requirements, the control unit 60 can also directly actuate the transmission antennae 30, 31, 32, 33 and turn them on or off correspondingly. In particular, the radiation period of each transmission antennae 30, 31, 32, 33 can be controlled by the at least one control unit 60. The control unit 60 enables to supply electromagnetic radiation 80 specific to the at least one food 1, 2, 3 into the cooking chamber 10 dependent upon the cooking data 4, 5, 6 of the at least one food 1, 2, 3. In other words, the control unit 60 influences or controls the radiation zones 85 or temperature zones inside the cooking chamber 10, in that it ensures if and which transmission antenna 30, 31, 32, 33 emits electromagnetic radiation and when. The system 100 can thereby assign a radiation specific to each food 1, 2, 3 into the cooking chamber 10 in the knowledge of the exact position of the individual foods 1, 2, 3, so that all foods 1, 2, 3 positioned in the cooking chamber 10 reach their cooking state and the same eating temperature at the same time. The control unit 60 is connected to the high-frequency signal transmitters 40, 41, 42, 43 and/or the transmission antennae 30, 31, 32, 33 in a wired or wireless manner for the actuation of the high-frequency signal transmitters 40, 41, 42, 43 and/or the transmission antenna 30, 31, 32, 33.
(33) FIG. 9 schematically shows, in a perspective view, the cooking chamber 10 of the system 100 according to FIG. 1. The cooking chamber 10 is hermetically sealed while the electromagnetic radiation is performed, and thus forms a closed structure. The cooking chamber 10 therefore comprises a housing, in particular a cuboid housing. The housing comprises a bottom 11, side walls 12 and a ceiling 13. For the access to the cooking chamber 100, a not further illustrated door is provided. The door is preferably arranged to be pivotable on the housing. The transmission antennae 30, 31, 32, 33 can be arranged in a distributed manner all over the cooking chamber 10, in particular on the housing of the cooking chamber 10. Thus, transmission antennae 30, 31, 32, 33 can be mounted on the side walls 12, on the bottom 11 and on the ceiling 13. The more distributed the transmission antennae 30, 31, 32, 33 are arranged, the better the food 1, 2, 3 can be radiated from all sides by the electromagnetic radiation 80. The housing can comprise an extension to the limitation of the cooking chamber 10, in which other elements of the system are arranged, in particular enclosed. Also the high-frequency signal transmitters 40, 41, 42, 43 and the power amplifiers 50, 51, 52, 53 can be mounted on the housing. The transmission antennae are however, preferably arranged on the ceiling 30, 31, 32, 33 of the housing. As a result, they are arranged in a most protected manner and are only slightly subjected to dirt. However, alternatively or additionally, they can be arranged on the side walls 12 or on the bottom 11. The same applies to the high-frequency signal transmitters 40, 41, 42, 43 and to the power amplifiers 50, 51, 52, 53.
(34) FIG. 8 schematically shows the system according to FIG. 8 with the additional representation of a database 29 and a data interface 26 of the system 100. The database 29 is coupled to the at least one control unit 60 in a data-communicating manner, such that the control unit 60 can read-out cooking data 4, 5, 6 based on input parameters of the at least one food 1, 2, 3. The database 29 can include a storage device, in which input parameters of foods 1, 2, 3 can be stored for comparison. The system 100, in particular the database 29, can further comprise a data interface 26, in particular in the form of a communication device, for obtaining food-specific data and input parameters via the internet or another wired or wireless network. Via the database 29, the control unit 60 can determine cooking data 4, 5, 6 of the respective foods 1, 2, 3 in order to carry out a respective actuation of the energy unit 20 based on the cooking data 4, 5, 6, i.e. of the high-frequency signal transmitter 40, 41, 42, 43 and/or of the transmission antennae 30, 31, 32, 33, in order to establish the required electromagnetic radiation by the transmission antennae 30, 31, 32, 33 individually for each food 1, 2, 3. The system 100 can furthermore include a comparing device (not illustrated in greater detail here), which is connected to the control unit 60 in a data-technical manner, wired or wireless. In this way, the control unit 60 can compare entered input parameters with comparison parameters from the database 29, in order to determine the exact cooking data 4, 5, 6 for each food product 1, 2, 3.
(35) FIGS. 13 and 14 show a constructive interference, respectively a constructive interference of electromagnetic waves of two transmission antennae 30, 31 of a system 100. The control unit 60 can control the emission characteristics of each transmission antennae 30, 31, 32, 33 in such a way, that either constructive interferences or destructive interferences of electromagnetic radiation 80 or of waves, respectively, result in areas inside the cooking chamber 10. I.e., the control unit defines, by targeted actuation of the transmission antennae 30, 31, 32, 33 and/or of the high-frequency signal transmitters 40, 41, 42, 43, where in the cooking chamber 10 the electromagnetic radiations 80 are amplified by means of interferences, and where they are weakened. FIG. 15 schematically illustrates how the electromagnetic waves propagate inside the cooking chamber 10 towards the food 1. In this way, so-called hotspots 86 can be generated, see FIG. 17. A constant temperature level prevails in the hotspots 86, in order to more intensively heat foods 1, 2, 3 which heat-up slower due to their type, size and weight and therefore their density. Accordingly, radiation zones or temperature zones, respectively, can be created, in which a lower or an average temperature level prevails, in order to more slowly heat food products 1, 2, 3, which heat-up fast due to their type, size and weight. By a targeted combination of the various transmission antennae 30, 31, 32, 33, i.e. by a targeted turn-on or turn-off of the individual transmission antennae 30, 31, 32, 33 or, if the case may be, of the high-frequency signal generators, 40, 41, 42, 43, it is possible, based upon the superposition principle by constructive and destructive interferences, to generate various radiation zones 85 and therefore temperature zones inside the cooking chamber 10. As a result, the temperature distribution inside the cooking chamber 10 can be controlled by means of the at least one control unit 60, according to the requirements.
(36) FIG. 16 schematically shows, in a side view, a system 100 according to a third embodiment of the present invention. In this system 100 for the preparation of at least one food 1, 2, 3, additional heating means are provided for heating the foods 1, 2, 3. Due to the electromagnetic radiation 80 of the food 1, 2, 3, these foods can be brought into a cooking state. In order to heat both the inside of a product to be cooked, i.e. of the foods 1, 2, 3 as well as to roast the outside of a product to be cooked till crispy, different frequency ranges are required, or different heating elements/heating means are required. In a system 100 according to FIG. 16, this is achieved in that additionally a grill 95 and/or heating coils 95 for generating top/bottom heat and/or a heat source 97 with a fan 98 is provided. Of course, systems 100 which only comprise one or two of these additional heating elements/heating means 95, 96, 97, 98 are also advantageous.
(37) FIG. 18 schematically shows, in a side view, a system 100 according to a fifth embodiment of the present invention. In this embodiment, the system 100 comprises an object recognition 25, a determination device 28 and a database 29. The object recognition is configured for automatically determining at least one of the following parameters of the at least one food 1, 2, 3 as the input parameters for the control unit 60: size, density, quantity, position of the food 1, 2, 3 in the cooking chamber. Furthermore, the object recognition 25 is coupled to the control unit 60 in a data-communicating manner in order to transmit the automatically-determined input parameters to the control unit 60. In this way, the control unit 60 can obtain all relevant input parameters about the food 1, 2, 3 positioned inside the cooking chamber 10, by means of which parameters the control unit 60 can establish how the radiation characteristic has to look like during the later-preformed heating in the cooking chamber 10, in order to ensure that all foods 1, 2, 3 positioned in the cooking chamber 10 reach their cooking state and have the same eating temperature at the same time.
(38) The user must input no or only few input parameters into the system 100 via the setting device 23. The object recognition 25 itself determines at least some of the input parameters of a food 1, 2, 3. This simplifies the input of the input parameters significantly simpler for the user. Preferably, the object recognition 25 is coupled to the setting device 23 in a data-communicating manner. In this way, the system 100 can display some of the input parameters determined by the object recognition 25 to the user, on a screen of the setting device 23. The user adds the missing input parameters or enters additional input parameters. In particular the recognition of the position of the individual foods 1, 2, 3 inside the cooking chamber 10 is a huge help for the user.
(39) The object recognition 25 comprises at least one camera. Alternatively or in addition to the at least one camera, the object recognition can comprise one or more sensors, which can recognize the position or the size of a food 1, 2, 3, for example.
(40) The system 100 according to FIG. 18 further comprises a determination device 28 for determining the weight of the at least one food 1, 2, 3. The determination device 28 is coupled to the at least one control unit 60 in a data-communicating manner, in order to transmit the determined weight of the at least one food 1, 2, 3. The control unit 60, in turn, is configured to automatically generate different radiation zones 85 and radiation periods, adapted to the at least one food 1, 2, 3, inside the cooking chamber 10 by means of the transmission antennae 30, 31, 32, 33, based upon the transmitted input parameters of the at least one food 1, 2, 3. Depending on the system 100, the determination device 28 can be arranged differently. Therefore, the determination device 28 can be placed outside the cooking chamber 10, but likewise inside the cooking chamber 10. In particular, the determination device 28 can, as represented, be arranged in the lower region of the cooking chamber 10, in order to determine the weight of the food 1, 2, 3, directly after the positioning thereof inside the cooking chamber 10. The determination device 28 is preferably a weighing device. The determination device 28 can be sub-divided into segments, in order to be able to determine the weight of individual foods 1, 2, 3, preferably selectively or one after the other, with a correspondingly formed food carrier 7.
(41) FIG. 19 schematically shows a representation of the method for operating a system for the reparation of at least one food 1, 2, 3. First, input parameters of the at least one food 1, 2, 3 are determined by the determination device 28 and/or by the object recognition 25. After that, the determined input parameters are forwarded to the at least one control unit 60. This unit can, based upon the input parameters of the at least one food 1, 2, 3, read-out cooking data 4, 5, 6 from a database 29 of the system 100. The database 29 can also be part of a network, a computer on the internet, which can be accessed by the control unit 60. Based on the cooking data 4, 5, 6, the control unit 60 actuates the control unit 20, i.e. the at least one high-frequency signal transmitter 40, 41, 42, 43 and/or the transmission antennae 30, 31, 32, 33 in order to provide the required electromagnetic radiation 80 individually for each food 1, 2, 3 by means of the transmission antennae 30, 31, 32, 33. In addition, the control unit 60 can control power amplifiers 50, 51, 52, 53 of the transmission antennae 30, 31, 32, 33, if provided, in order to amplify the amplitude of the signal transmitted to the transmission antennae 30, 31, 32, 33, and thereby to influence or change the characteristic of the radiated electromagnetic radiation 80, or of the electromagnetic waves.
LIST OF REFERENCE CHARACTERS
(42) 1 First food 2 Second food 3 Third food 4 Cooking data of the first food 5 Cooking data of the second food 6 Cooking data of the third food 7 Food carrier 10 Cooking chamber 11 Bottom 12 Side walls 13 Ceiling 20 Energy unit 23 Setting device 25 Object recognition 26 Data interface 28 Determination device 29 Database 30 Transmission antenna 31 Transmission antenna 32 Transmission antenna 33 Transmission antenna 34 Radiation funnel 35 Drive 36 Drive 37 Drive 38 Drive 39 Additional Transmission antenna 40 High-frequency signal transmitter 41 High-frequency signal transmitter 42 High-frequency signal transmitter 43 High-frequency signal transmitter 45 Additional high-frequency signal transmitter 50 Power amplifier 51 Power amplifier 52 Power amplifier 53 Power amplifier 60 Control unit 70 Conductor 71 Conductor 72 Conductor 73 Conductor 80 Electromagnetic radiation 85 Radiation zones/temperature zones 86 Hot-spot 90 Constructive interference 91 Destructive interference 95 Grill 96 Heating coils 97 Heat source 98 Fan 100 System
