METHOD FOR OPERATING A COOKING DEVICE AND ASSEMBLY FOR CARRYING OUT THE METHOD

Abstract

Described is a method for operating a cooking appliance which has a cooking vessel to which a weight measuring system is assigned, wherein the weight of a substance introduced into the cooking vessel is determined via a weight difference determination and wherein the determined weight is used as a parameter for a safety function and/or a cooking process optimization, wherein the cooking process optimization comprises at least a time optimization, with the result that the duration of the cooking process is adapted to the weight of the introduced substance. Furthermore, an assembly is described.

Claims

1: A method for operating a cooking appliance which has a cooking vessel to which a weight measuring system is assigned, wherein a weight of a substance introduced into the cooking vessel is determined via a weight difference determination and wherein the determined weight is used as a parameter for a safety function and/or a cooking process optimization, wherein the cooking process optimization comprises at least a time optimization, with the result that a duration of the cooking process is adapted to the weight of the introduced substance.

2: The method according to claim 1, wherein the substance is water, oil or food to be cooked.

3: The method according to claim 1, wherein the determined weight of the introduced substance is displayed.

4: The method according to claim 1, wherein a quantity of the introduced substance is determined, with the result that a portioning of the food to be cooked is simplified.

5: The method according to claim 1, wherein the determined weight of the introduced substance is used for an automated cooking process optimization.

6: The method according to claim 1, wherein the determined weight of the substance is used for a heating temperature optimization of the cooking process.

7: The method according to claim 1, wherein a distribution of the substance in the cooking vessel is determined, with a result that heating elements assigned to the cooking vessel are actuated according to the determined distribution of the substance.

8: The method according to claim 1, wherein a quantity of the introduced substance is determined, with the result that an operation of the cooking appliance under pressure or as a deep fryer is made safe.

9: An assembly with a weight measuring system and a cooking appliance, which has a control system, which is set up to carry out a method according to claim 1.

10: An assembly according to claim 9, wherein the weight measuring system is integrated in an intermediate frame on which the cooking appliance is arranged, in particular wherein the weight measuring system has several individual weight sensors which are arranged distributed.

11: The method according to claim 2, wherein the determined weight of the introduced substance is displayed.

12: The method according to claim 2, wherein a quantity of the introduced substance is determined, with the result that a portioning of the food to he cooked is simplified

13: The method according to claim 2, wherein the determined weight of the introduced substance is used for an automated cooking process optimization.

14: The method according to claim 2, wherein the determined weight of the substance is used for the heating temperature optimization of the cooking process.

15: The method according to claim 2, wherein a distribution of the substance in the cooking vessel is determined, with a result that heating elements assigned to the cooking vessel are actuated according to the determined distribution of the substance.

16: The method according to claim 2, wherein a quantity of the introduced substance is determined, with the result that an operation of the cooking appliance under pressure or as a deep fryer is made safe.

17: The method according to claim 3, wherein a quantity of the introduced substance is determined, with the result that a portioning of the food to be cooked is simplified.

18: The method according to claim 3, wherein the determined weight of the introduced substance is used for an automated cooking process optimization.

19: The method according to claim 3, wherein the determined weight of the substance is used for the heating temperature optimization of the cooking process.

20: The method according to claim 3, wherein a distribution of the substance in the cooking vessel is determined, with a result that heating elements assigned to the cooking vessel are actuated according to the determined distribution of the substance.

Description

[0040] Further advantages and properties of the invention are revealed by the following description and the drawings, to which reference is made. In the drawings, there are shown in:

[0041] FIG. 1 a schematic exploded view of an assembly according to the invention according to a first embodiment,

[0042] FIG. 2 a schematic exploded view of an assembly according to the invention according to a second embodiment,

[0043] FIG. 3 a schematic representation of the distribution of the weight sensors in an intermediate frame according to a first embodiment,

[0044] FIG. 4 a schematic representation of the distribution of the weight sensors in an intermediate frame according to a second embodiment,

[0045] FIG. 5 a schematic representation of the distribution of the weight sensors in an intermediate frame according to a third embodiment, and

[0046] FIG. 6 a schematic representation of the distribution of the weight sensors in an intermediate frame according to a fourth embodiment.

[0047] FIG. 1 schematically shows an assembly 10, which has a cooking appliance 12, an intermediate frame 14 and a base frame 16 formed as a table.

[0048] The base frame 16 is placed on a floor in a room in which the cooking appliance 12 is to be operated. The intermediate frame 14, which comprises a weight measuring system 18, is arranged on a surface of the base frame 16.

[0049] In turn the cooking appliance 12, which can be formed conventionally, is placed on the intermediate frame 14, with the result that the cooking appliance 12 is arranged above the intermediate frame 14 on the base frame 16. The intermediate frame 14 is thus arranged sandwich-like between the base frame 16 and the cooking appliance 12.

[0050] The cooking appliance 12 has, as is usual, a cooking vessel 20, wherein the cooking appliance 12 according to the embodiment shown in FIG. 1 has two separate cooking vessels 20, to each of which the weight measuring system 18 is assigned. The cooking vessels 20 are pan-shaped cooking vessels, as are usually provided in a pan cooking appliance, to each of which a lid is assigned.

[0051] As an alternative to the embodiment shown, the assembly 10 can merely consist of the cooking appliance 12 and the intermediate frame 14 which extends down to the floor. According to this embodiment, the intermediate frame 14 simultaneously also forms the base frame 16. In this embodiment variant, a supporting surface is also provided for the cooking appliance 12, to which the weight measuring system 18 is assigned, with the result that the weight of the cooking appliance 12 can be determined.

[0052] Furthermore, the weight measuring system 18 can also be integrated in the cooking appliance 12 itself, with the result that the cooking appliance 12 merely has to be placed on a conventional table or base frame 16.

[0053] Irrespective of the embodiment, the weight measuring system 18 is formed in such a way that it carries out a weight difference determination in order to determine how large the weight or the quantity of a substance introduced into the cooking vessel 20 is. The introduced substance can be food to be cooked or an auxiliary cooking medium, for example water, oil and/or fat. The weight measuring system 18 thus determines the tare, in that first the weight of the cooking appliance 12 is determined and this is compared with the total weight of the cooking appliance 12 and of the substance introduced into the cooking vessel 20, wherein the weight of the introduced substance is correspondingly determined via the difference.

[0054] The weight determined by the weight measuring system 18 can then be used as a parameter for a safety function and/or a cooking process optimization, as is explained below.

[0055] For example, a soup is to be prepared with the assembly 10 shown in FIG. 1, for which water is first added to the cooking vessel 20. The quantity of the water can be determined directly on the cooking appliance 12 here, as the weight measuring system 18 is assigned to the cooking vessel 20. First, the weight of the cooking appliance 12 and then the weight of the cooking appliance 12 with the water introduced into the cooking vessel 20 was determined, so that the two determined weights are subtracted from each other in order to determine the tare, i.e. the weight of the introduced water.

[0056] The use of the cooking appliance 12 as well as the operation of the cooking appliance 12 is correspondingly simplified, as the user of the cooking appliance 12 can determine directly on site how much water they have already introduced into the cooking vessel 20. Thus they need not first determine the quantity of water separately.

[0057] The assembly 10 has a display via which the corresponding information of the determined weight can be displayed to the operator. If only the cooking appliance 12 has a corresponding display surface, the weight measuring system 18 is connected to the cooking appliance 12 in order to transfer the corresponding data.

[0058] In an analogous manner, the weight of an introduced substance such as a food to be cooked can thus be determined, so that the quantity of the food to be cooked is determined on site. The operator of the cooking appliance 12 thus receives the information which is relevant for the portioning on site.

[0059] Moreover, the determined weight can be transmitted to a control system of the cooking appliance 12, with the result that the cooking appliance 12 or a cooking process to be carried out with the cooking appliance 12 is carried out in an automated manner. Correspondingly, for example a heat output and/or the cooking duration of the cooking process is automatically adapted to the determined weight of the introduced substance, in particular of the food to be cooked. The intermediate frame 14 and the cooking appliance 12 are thus electrically coupled to each other.

[0060] The cooking appliance 12 is thus set up to adapt parameters relevant to the cooking process during the cooking process, on the basis of the weight difference determination carried out. The parameters can be the heat output and/or the cooking duration, but also the introduced substances, for example the auxiliary cooking media.

[0061] Correspondingly, fill levels of the substances can be recorded and monitored by means of the weight difference determination. The control system, which receives the corresponding data, can then send a warning or message to the user that the recorded fill level is critical. The critical state can be a fill level that is too low, which is not optimal for the cooking result, or a fill level that is too high, at which there is a danger of overflowing. Both cases can be recorded by means of corresponding threshold values stored in the control system of the cooking appliance 12. Reaching or exceeding the threshold value can result in a warning or message being issued to the operator, so that they can manually intervene.

[0062] Refilling of a particular substance, for example water, can he provided as a message. The cooking process is correspondingly optimized, as variable fill levels during the cooking process are possible. The refilling can also he effected in an automated manner, in that for example water is supplied via the water intake.

[0063] Alternatively or in addition, a second threshold value is provided, in the case of which a safety function is triggered, for example. This can be the automatic shutting off of a water intake, so that overfilling of the cooking vessel is effectively prevented.

[0064] Furthermore, the determined weight of the introduced substance can serve as a parameter of a safety function, for example in the case of operation of the cooking appliance 12 for steaming.

[0065] Here, an introduced quantity of water can be determined in an analogous manner, which however is regarded and thus processed as a safety-relevant parameter by the cooking appliance 12, as with too large a quantity of water too high a pressure could be built up, which would impair the safe operation of the cooking appliance 12.

[0066] The weight measuring system 18 is in particular coupled to the cooking appliance 12, for example to a control system of the cooking appliance 12, with the result that the cooking process cannot be started because there is a safety-relevant problem. The user of the cooking appliance 12 is again informed about this by means of the display.

[0067] Furthermore, a quantity of frying oil/fat can be used as a safety-relevant parameter, for example in the case of an operation of the cooking appliance 12 as a deep fryer. If the user of the cooking appliance 12 has chosen a cooking process in which the cooking appliance 12 is to be operated as a deep fryer, the quantity of the frying oil/fat introduced into the cooking vessel 20 is determined. If the quantity exceeds a threshold value, the cooking appliance 12 can be shut down and/or a warning can be issued to the user.

[0068] In addition, a cooking process optimization may be that the reduction in weight of the food to be cooked is determined during the cooking process, thus live. The reduction in weight is correspondingly recorded via the weight difference determination. In certain foods to be cooked a reduction in weight is not desired, with the result that the cooking process parameters can be correspondingly adapted in order to avoid a further loss in weight. For example, the heat output is reduced.

[0069] Moreover, the optimal point in time of cooking can be determined via the determined reduction in weight of the food to be cooked. For example in the reduction of a sauce or the like. Correspondingly, it can be recorded when the food to be cooked has the desired consistency.

[0070] In general, the reduction in weight of the food to be cooked and/or of the auxiliary cooking media, thus of the substances present in the cooking vessel 20, occurring during the cooking process can be used as a parameter for the cooking process optimization. For example, adjustments are made automatically on the cooking appliance 12 on the basis of the recorded reduction in weight, or corresponding adjustments are suggested to the operator of the cooking appliance 12. The adjustments can be altered heat outputs and/or cooking durations.

[0071] Furthermore, recipes can be carried out more easily with the cooking appliance 12 as the corresponding quantities of the individual substances poured into the cooking vessel 20 can be measured directly in the cooking vessel 20 via the weight difference determination. This procedure is referred to as the so-called tare function. The individual substances poured into the cooking vessel 20 can be auxiliary cooking media such as water, oil and/or fat or the food to be cooked itself.

[0072] Moreover, recipes can be programmed and/or edited in a simple manner in that the weighed quantity of a substance introduced into the cooking vessel 20, which serves as ingredient for the corresponding recipe, is programmed in as a target value or the target value existing in the recipe is transferred over. The programming can be effected in the cooking appliance 12 or the weight measuring system, in particular the corresponding control system.

[0073] FIG. 2 shows an assembly 10 according to a second embodiment, in which the intermediate frame 14 is formed over the whole surface.

[0074] The intermediate frame 14 represents a mat on which the cooking appliance 12 is placed. The intermediate frame 14 formed as a mat is laid on a supporting surface of the base frame 16, on which the cooking appliance 12 would usually be placed.

[0075] In an analogous manner to the first embodiment, the intermediate frame 14 comprises the weight measuring system 18, so that it is possible to determine the weight or the quantity of a substance introduced into the cooking vessel 20 via a weight difference determination.

[0076] FIGS. 3 to 6 show embodiment variants of the intermediate frame 14, in which the weight measuring system 18 has different structures. Furthermore, the intermediate frames 14 themselves also have different shapes.

[0077] It is also evident from FIGS. 3 to 6 that the weight measuring system 18 comprises several weight sensors 22 which are arranged distributed in the respective intermediate frame 14. It is evident from the figures that for example three or four weight sensors 22 are integrated in the respective intermediate frame 14. However, the exact number can vary.

[0078] The weight sensors 22 are distributed such that the distances between them are as large as possible. This means that it is possible for not only the total weight of the introduced substance to be determined via the weight difference determination, but also the distribution thereof in the cooking vessel 20. This is advantageous in particular if the introduced substance, for example a food to be cooked, is solid matter.

[0079] Accordingly, it can be determined at which points the food to be cooked has been introduced into the cooking vessel 20, thus the points at which food to be cooked is present in the cooking vessel 20.

[0080] Heating elements assigned to these points can then be correspondingly actuated differently, in order to cook the food to be cooked. Thus, for example, a heating element which is assigned to a small quantity of food to be cooked is heated less strongly than a heating element which is assigned to a large quantity of food to be cooked. If there are points at which no food to be cooked at all was introduced, the correspondingly assigned heating elements may not be switched on.

[0081] This means that the cooking appliance 12 can be operated in an efficient manner as heating elements to which no food to be cooked is assigned need not be switched on, or the heating elements are operated in an optimized manner.

[0082] The weight sensors 22 can be formed as strain gauges or piezoelectric sensors, via which the weight can be correspondingly determined.

[0083] The intermediate frame 14 can be formed from stainless steel, in particular as an edged or deep-drawn part.

[0084] Due to the weight difference determination of the introduced substance and the use of the determined weight as a parameter, it is ensured according to the invention that a cooking process operated with the cooking appliance 12 can be operated efficiently and in an optimized manner.