Method for Operating a Food Processor

Abstract

The invention relates to a method (100) for operating a food processor (10), wherein in a preparation mode at least one processing device (50) of the food processor (10) is controlled to at least partially-automatically prepare at least one food.

Claims

1-17. (canceled)

18. Method for operating a food processor, wherein at least one processing device of the food processor, in the preparation mode, is controlled to at least partially-automatically prepare at least one food, wherein the following steps are provided: a) identifying at least one control value by a first acquisition of at least one control parameter during the preparation mode, wherein the control parameter is specific to the preparation, b) identifying at least one result value by a second acquisition of at least one result parameter, wherein the result parameter is specific to the result of the preparation, c) recording the control value and the result value in a preparation record, so that said preparation record is assigned, as a recorded preparation, to the preparation.

19. Method according to claim 18, wherein at least the following steps are carried out after step c): d) evaluating the preparation record, e) emitting at least one control signal for influencing the further preparation mode depending upon the evaluation, so that the further preparation is effected adapted to the preparation record.

20. Method according to claim 18, wherein at least one of the recorded control value or the recorded result value is assigned to at least one preparation step in the preparation mode, wherein an at least partially automatic adaption of at least one of the assigned preparation step, or of the or a further control parameter, is effected in a further preparation mode based upon the preparation record.

21. Method according to claim 18, wherein for the initiating of the preparation mode, a recipe selection is carried out, and an adaption of the preparation mode based upon the preparation record is effected only in the event that a recipe selection predetermined by the preparation record corresponds to the performed recipe selection for the recorded preparation.

22. Method according to claim 18, wherein during at least one further preparation mode, a monitoring of at least one of the result parameters or control parameters is effected to identify monitoring values, wherein the monitoring values are compared with the values of the, preparation record, and wherein a further preparation in the further preparation mode is adapted by means of the comparison, so that the further preparation is adjusted to the recorded preparation.

23. Method according to claim 18, wherein by a recipe selection, a recipe information is selected, which includes at least one preparation step for the preparation in the preparation mode.

24. Method according to claim 18, wherein during at least one further preparation mode, a monitoring of at least one of the result parameters or control parameters is effected to identify monitoring values, wherein the monitoring values are compared to the values of the, preparation record, and wherein the preparation record is adapted based upon the comparison.

25. Method according to claim 18, wherein the preparation record is supplemented with information about at least one of at least one preparation step or about the at least one food used in the recorded preparation, so that a new recipe information is created, wherein the new recipe information is selected by a recipe selection, in order to carry out a further preparation mode depending upon the preparation record.

26. Method according to claim 18, wherein according to step a), a temporal first course of the control parameter is acquired, and recorded according to at least one of step c), or according to step a) a temporal second course of the result parameter is acquired, and recorded according to step c).

27. Method according to claim 18, wherein the control parameter includes at least one of the following parameters: a temperature on the food processor, a speed on the food processor, a temporal preparation duration of an individual preparation step of the preparation in the preparation mode, at least one of a quantity or quality of the prepared food, a rotary speed on the food processor.

28. Method according to claim 18, wherein according to step b), at least two result values are identified by the second acquisition of respectively different result parameters.

29. Method according to claim 18, wherein the selection of at least one of the result parameters to be acquired or control parameters are stored in a parameter default, and the first and second acquisition (105.1, 105.2) is carried out dependent upon the parameter default.

30. Food processor comprising at least one processing device and a monitoring device, wherein in a preparation mode, the processing device is controllable to at least partially-automatically prepare food, and the monitoring device comprises at least two sensors, and by a first sensor at least one control value is identifiable by a first acquisition of at least one control parameter on the food processor, and by at least one second sensor, at least one result value is identifiable by a second acquisition of at least one result parameter on the food processor, wherein the monitoring device includes a data storage unit, by means of which the control value and the result value can be stored in a preparation record, so that said preparation record can be assigned as a recorded preparation.

31. Food processor according to claim 30, wherein an input device of the food processor is provided.

32. Food processor according to claim 30, wherein the food processor can be operated in accordance with a method for operating a food processor, wherein at least one processing device of the food processor, in the preparation mode, is controlled to at least partially-automatically prepare at least one food, wherein the following steps are provided: a) identifying at least one control value by a first acquisition of at least one control parameter during the preparation mode, wherein the control parameter is specific to the preparation, b) identifying at least one result value by a second acquisition of at least one result parameter, wherein the result parameter is specific to the result of the preparation, c) recording the control value and the result value in a preparation record, so that said preparation record is assigned, as a recorded preparation, to the preparation.

33. Computer program product for operating a food processor, wherein the computer program product is configured to perform a method method for operating a food processor, wherein at least one processing device of the food processor, in the preparation mode, is controlled to at least partially-automatically prepare at least one food, wherein the following steps are provided: a) identifying at least one control value by a first acquisition of at least one control parameter during the preparation mode, wherein the control parameter is specific to the preparation, b) identifying at least one result value by a second acquisition of at least one result parameter, wherein the result parameter is specific to the result of the preparation, c) recording the control value and the result value in a preparation record, so that said preparation record is assigned, as a recorded preparation, to the preparation.

34. Use of a food processor, for recording an at least partially-automatic preparation of at least one food.

35. Method according to claim 18, wherein at least the following steps are carried out after step c): d) evaluating the preparation record if a further preparation mode for a further preparation is initiated.

36. Method according to claim 18, wherein at least the following steps are carried out after step c): d) evaluating the preparation record if a recipe selection is effected.

37. Method according to claim 18, wherein e) emitting at least one control signal for influencing the further preparation mode depending upon the evaluation, so that the further preparation is effected adapted to the preparation record, in such a way that the result of the recorded preparation is reproduced.

38. Food processor according to claim 30, wherein an input device of the food processor is provided, which includes the second and/or a third sensor, wherein the result parameter includes at least one of the following parameters: a temperature, a visual information of the prepared food, a weight of the prepared food, a physical quantity on the food processor, a quality parameter of the prepared food, a parameter dependent upon the preparation, on the food processor, a user input.

39. Method according to claim 24, wherein the preparation record is adjusted to the further preparation, only in the event that a quality parameter of the result of the further preparation exceeds a recorded quality parameter of the result of the recorded preparation.

Description

[0150] Further advantages, features and details of the invention can be found in the following description, in which embodiments of the invention are described in detail with reference to the drawings. In this case, the features mentioned in the claims and in the description may in each case be essential to the invention alone or in any desired combination. In the drawings:

[0151] FIG. 1 is a schematic view of a food processor according to the invention,

[0152] FIG. 2 is a further schematic view of a food processor according to the invention, and

[0153] FIGS. 3-5 are schematic views for illustrating a method according to the invention.

[0154] In the following drawings, identical reference characters are used for the same technical features, even in different embodiments.

[0155] A food processor 10 according to the invention is shown schematically in FIGS. 1 and 2. The food processor 10 comprises a housing 20 which comprises a holder 22 for a mixing vessel 24. In this case, the mixing vessel 24 can for example be closed by a lid 21 and preferably comprises a handle 23. A mixer 51 and/or a heating element 53 and/or at least one sensor 52 is preferably arranged in the region of the mixing vessel 24 and/or in the inside of the mixing vessel 24. Furthermore, a first sensor 52.1 and a second sensor 52.2 as well as a third sensor 52.3 may also be provided, which sensors are each arranged for example at different regions of the food processor 10, inside or outside the food processor 10, for acquiring different acquisition variables. Moreover, the food processor 10 comprises a control panel 26 which for example comprises a display 25, preferably a touchscreen 25. In particular, the operating panel 26 serves as an input device 27. In this case, the display 25 is used in particular both as an input means and as an output means. The control panel 26 in particular makes it possible for a user of the food processor 10 to set and/or activate and/or deactivate preparation parameters and/or recipes and/or operating parameters, such as the mixer speed, the heating temperature and/or the time period for the preparation or the mixing process, and/or different programs of the food processor 10. Furthermore, the display 25 can also output recipe-related instructions and/or advice and/or graphical operating elements. Via the graphical operating elements, which preferably form part of a graphical user interface, an operation of the food processor 10 according to the invention can be performed as an input. The recipes are for example stored in a non-volatile memory 220 of the food processor 10. In particular, the input means also allows for a preparation mode to be activated and/or deactivated, and/or the setting of the type of preparation, and/or the type of food to be prepared, and/or (directly or indirectly) the type or number of acquisition variables to be acquired to be set and/or the selection of a preparation record 110.

[0156] As shown in FIGS. 1 and 2, the food processor 10 comprises at least one processing device 50, which in particular comprises at least one processing tool 51, such as a mixer 51. For the purpose of monitoring and/or control, in particular of the processing devices 50, at least one monitoring device 200 is furthermore provided, which device for example comprises a processing device 210 and/or the memory 220. It may furthermore be possible for the processing device 50 and/or further processing devices 50 to comprise the at least one sensor 52 and/or a heating means 53 and/or a scale 54 which are integrated in the food processor 10 for example. The scale 54 is used in particular for acquiring or measuring a weight force on the mixing vessel 24. For this purpose, the object to be weighed is for example placed on and/or poured into the mixing vessel 24. The heating means 53 is for example designed such that the food can be heated in the mixing vessel 24 by the heating means 53, preferably up to temperatures in a range of from 10? C. to 150? C., preferably 30? C. to 120? C.

[0157] FIG. 2 furthermore schematically shows a drive means 30 of the food processor 10, which drive means comprises an (electric) motor 31. In this case, the drive means 30 and/or the motor 31 is connected to at least one processing device 50 and/or to at least one processing tool 51, in particular the mixer 51, such that force transmission takes place from the motor 31 and/or a drive shaft of the drive means 30 to the processing device 50 and/or the processing tool 51 and/or the mixer 51. It may be possible for the monitoring device 200 to be electrically connected at least to the sensor 52 and/or to the processing device 50 and/or to the drive means 30 and/or to the motor 31 of the drive means 30 for the purpose of monitoring.

[0158] FIGS. 3 to 5 schematically show a method 100 according to the invention. According to FIG. 3, it can be discerned that for the generation of a preparation record 110 of a recorded preparation, a method according to the invention is to be performed. To that end, an acquisition of 105 of different acquisition variables is effected, in particular of control parameters and/or result parameters. E.g. by a first acquisition 105.1 of at least one control parameter during the preparation mode, at least one control value 106.1 is identified. Furthermore, by a second acquisition 105.2 of at least one result parameter, at least one result value 106.2 is identified.

[0159] It is also conceivable that a course 107 of the acquisition values 106, which are identified by the acquisition 105, is identified and/or recorded. Thus, as illustrated e.g. in FIG. 5, a first course or curve 107.1 of the control values 106.1 and/or a second curve 107.2 of the result values 106.2 can be identified. This curve 107 is e.g. a temporal curve of the acquisition values 106, in particular a temperature progression or the like.

[0160] The determined acquisition values 106, in particular the control values 106.1 and/or result values 106.2, are subsequently recorded in the preparation record 110 and thus (permanently or persistently) stored. The persistent storage is particularly understood as that the preparation record 110 remains stored even after the food processor 10 is turned-off. To that end, a non-volatile data storage unit 220 of the food processor 10 can provided. In this case, the data storage unit 220 is in the form of a Flash memory or the like. Alternatively or additionally, it can be possible that the curve 107, in particular the first curve 107.1 and/or the second curve 107.2, is stored in the preparation record 110.

[0161] By the method steps of a method 100 according to the invention, shown in FIG. 3 and/or FIG. 5, it is e.g. possible, after the initiation of a preparation to be recorded, to record the individual preparation steps and/or the control parameters used thereby and/or the results of the preparation for a later use. Thus, it can be possible, for example, that a user of the food processor 10 uses the at least partially automatic preparation to produce e.g. fried or roasted onion, and/or to prepare dough. Thus, the preparation in particular includes multiple preparation steps, which include e.g. parameters such as the specification of the filling of food (e.g. of the onion or of grains) and/or the setting of a certain temperature of a heating element 53 of the food processor 10, and/or the setting of a certain rotary speed or rotary direction of a mixer 51 of the food processor 10, and/or the setting of a certain preparation duration of the individual preparation step, and/or other parameters for the control of a processing device 50 of the food processor 10, or the like. These parameters of the preparation steps can be acquired e.g. based upon the control parameters and/or result parameters and/or recorded by the identification and recording of the control values 106.1 and/or of the result values 106.2 for the late use in the recorded preparation record. In this way, e.g. the recorded preparation steps of the recorded preparation become fully or partially reproducible in the later use in a further preparation mode.

[0162] In this case, the control parameter is in particular specific to the preparation, so that preferably a change of the control parameter changes the preparation and/or the result of the preparation. The result parameter is in particular specific preparation result, so that preferably by means of the result parameter, the result (e.g. the quality) of the preparation can be assessed. To that end, analysis methods or the like can be employed which in particular are performed by the processing device 210 of the food processor 10. The result parameter is e.g. a visual record of the food and/or a user input and/or the like. In the broader sense, the result is also understood as the preparation duration of a single preparation step and/or the entire preparation duration of all preparation steps, so that the result parameter can in particular also concern a user input or be dependent thereupon, by which input the preparation step and/or the entire recorded preparation was stopped. For example, the user carries out the preparation to be performed in order to produce roasted onion. The roasting level in particular depends upon various parameters such as the temperature used and/or the food used (i.e. e.g. the type and/or consistence of the onions) and/or on the preparation duration. These parameters can e.g. be predetermined by a recipe information, but it is also conceivable that the user themselves adapts and/or influences these parameters in deviation from the recipe information. This can for example be effected by an early stop of the preparation and thus by a used-specific shortening of the preparation duration. Alternatively or additionally, it is also conceivable that an adaption is also automatically effected, e.g. by taking into account the influence of factors from the surroundings. Now, it can be possible through the acquisition of the at least one control parameter and/or of the at least one result parameter to determine this adaption of the parameters (e.g. by the user and/or by influence from the surroundings). To that end, e.g. based upon the result values 106.2 or of the result parameter, it is found out which adaption occurs, e.g. when the preparation and/or the preparation step was stopped.

[0163] FIG. 4 schematically illustrates the reproduction of the preparation record 110. To this end, for example, a further preparation is adapted in the same or in similar fashion as has been carried out in the recorded preparation by the evaluation of the preparation record 110 and/or by the output of at least one control signal 161, depending on this evaluation. This way, the recorded preparation can be repeated and/or the result of the recorded preparation can be reproduced. For example, a shortening of the preparation in the recorded preparation caused by a user input can now as well be carried out in the further preparation. This serves e.g. for considering a user-individual adaption of the preparation, e.g. a user-specific adaption of the preparation, for example a change in the grinding level and/or the roasting level, caused by the early stop of the preparation step.

[0164] It is also conceivable that the further preparation is adapted in such a way, in particular by an at least partially automated adaption of the preparation steps, that a predetermined preparation result is reproduced. The preparation result is for example determined based upon the preparation record 110. This way, it is possible, that not (only) the recorded preparation steps are adopted unchanged, according to the record, but that the further preparation steps of the further preparation (during the further preparation) are adapted (during the further preparation), e.g. based upon an evaluation, in such a way that, if possible, the predetermined preparation result is achieved. The preparation steps are therefore dependent upon the predetermined preparation result or upon the recorded result value 106.2, respectively. This comes with the advantage that also under different conditions of the surroundings, which influence the food or the preparation, the reproduction of the result desired by the user is possible. If it is determined during the further preparation of the food, that the specific consistency (or the roasting level or the like) of the at least one prepared food is already achieved in advance, although the recorded preparation duration (according to the recorded control value 106.1) is not yet reached, the current preparation step of the further preparation is adapted such that the preparation duration is shortened, in order to achieve the desired result. With a pure reproduction of the recorded preparation steps (e.g. based upon the recorded control value 106.1), this would not be possible. Of course, a combination of adaption can also be effected based upon the control value 106.1 (i.e. based upon the preparation steps) and based upon the result value 106.2 (i.e. based upon the preparation result).

[0165] The above explanation of the embodiments describes the present invention merely within the context of examples. Of course, individual features of the embodiments can, if technically reasonable, be combined with one another as desired without departing from the scope of the present invention.

LIST OF REFERENCE CHARACTERS

[0166] 10 food processor [0167] 20 housing [0168] 21 lid [0169] 22 mixing vessel holder [0170] 23 handle [0171] 24 mixing vessel [0172] 25 display [0173] 26 control panel [0174] 27 input device [0175] 30 drive [0176] 31 motor [0177] 50 processing device [0178] 51 processing tool, mixer [0179] 52 sensor [0180] 52.1 first sensor [0181] 52.2 second sensor [0182] 52.3 third sensor [0183] 53 heating element [0184] 54 scale [0185] 100 method [0186] 105 acquisition [0187] 105.1 first acquisition [0188] 105.2 second acquisition [0189] 106 acquisition values [0190] 106.1 first acquisition values, control value [0191] 106.2 second acquisition values, result value [0192] 107 curve [0193] 107.1 first curve [0194] 107.2 second curve [0195] 110 preparation record [0196] 161 control signal [0197] 200 monitoring device [0198] 210 processing device [0199] 220 non-volatile data storage unit