PROCESS FOR COOKING FOOD PRODUCTS

Abstract

A method for cooking food products with matching cooking characteristics, which comprises the following process steps: determining or entering of at least one critical cooking state of at least one cooking product from the totality of the cooking products to be cooked; starting of the cooking process of all food products; indicating of the attainment of the critical cooking state determined and/or entered and its duration; and preventing of an interruption of the critical cooking state, wherein a selection of new cooking processes is reserved and automatically recorded as a product waiting list and preferably indicated at the end of the critical cooking state and its duration.

Claims

1. A method for cooking food products with matching cooking characteristics, which comprises the following process steps: determining or entering of at least one critical cooking state of at least one said food product of the totality of the cooking products to be cooked; starting of the cooking process of all food products; indicating the attainment of the critical cooking state determined and/or entered and its duration; and preventing an interruption of the critical cooking state, wherein that a selection of new cooking processes is reserved and automatically recorded as a product waiting list at the end of the critical cooking state and its duration are indicated.

2. The method according to claim 1, wherein the indication is realised visually.

3. The method according to claim 1, wherein the indication is realised acoustically.

4. The method according to claim 1, wherein the preventing of the interruption of the critical cooking state is realised by blocking the access to the food products to be cooked.

5. The method according to claim 1, wherein the preventing of the critical cooking state is achieved by blocking the selection option on an indicator unit and/or input unit of the food products to be cooked.

6. The method according to claim 1, wherein the determining of the critical cooking state is carried out automatically and/or manually.

7. A method for cooking food products with matching cooking characteristics, which comprises the following process steps in the event of a first loading: selecting of food products to be loaded in a cooking chamber of a cooking device, determining the critical cooking states of the selected food products, determining as to whether the critical cooking states, of the assigned food products are interrupted, and enabling of the loading at a first time when no interruption is found.

8. A method for the cooking food products with matching cooking characteristics, which comprises the following process steps in the event of a subsequent loading: determining as to whether there is already a loading of the cooking chamber with food products, selecting of a least one further food product which could be loaded subsequently at a loading time which is later in comparison with the loading time, determining as to whether there will be an interruption of the critical cooking state of the food products already inside the cooking chamber due to the critical cooking state of the further food product to be loaded subsequently, and enabling of subsequent loading if no interruption is found.

9. The method according to claim 7, wherein the following parameters will be considered during the determining of the existence or non-existence of an interruption: type of food products, quantity of food products, time period between the loading times, food product space, compensation values, such as door compensation and cooking time extension, unloading times, times of announcement steps with user interactions (door opening!), and fan speed.

10. A cooking device for implementing the method according to claim 1, with a cooking chamber which can be opened and closed by a cooking chamber door, and by an indicator device for indicating the critical cooking state and its duration.

11. Cooking device according to claim 10, wherein the indicator device outputs a visual indicator signal.

12. Cooking device according to claim 10, wherein the indicator device outputs an acoustic indicator signal.

13. Cooking device according to claim 10, wherein the indicator device and/or an input device presents a limited food product selection option.

14. Cooking device according to claim 10, wherein the control device is in an operative connection with a cooking chamber locking device which blocks the opening of the cooking chamber door for the duration of the critical cooking state.

15. Cooking device according to claim 10, further comprising a product detection device for the detection of food products to be cooked, which is in an operative connection with a control device for the determination of a critical cooking state of at least one of the scanned products to be cooked.

16. A cooking device for implementing the method according to claim 7, with a cooking chamber which can be opened and closed by a cooking chamber door, and by an indicator device for indicating the critical cooking state and its duration.

17. A cooking device for implementing the method according to claim 8, with a cooking chamber which can be opened and closed by a cooking chamber door, and by an indicator device for indicating the critical cooking state and its duration.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Further details, advantages and characteristics of the disclosure in hand emerge from the description below of an exemplary embodiment based on the drawing.

[0049] FIG. 1 of the drawing shows a schematic, greatly simplified representation of a cooking device according to the disclosure,

[0050] FIG. 2 a schematic, greatly simplified cooking programme/cooking product selection,

[0051] FIG. 3 a schematic, greatly simplified allocation plan in the cooking chamber of a cooking device, and

[0052] FIG. 4 a graphic representation of a determination of an interruption of critical cooking states.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

[0053] Accordingly, the figure shows a cooking device 1 which features a housing 4 in which a cooking chamber 2 is arranged, which can be opened or closed by means of cooking chamber door 3 which can be opened and closed. As explained at the beginning, the cooking device 1 according to the disclosure naturally features all other required components, such as air duct, heater, cleaning device, etc., which do not have to be described in detail for the explanations of the principles of the disclosure in hand, however.

[0054] In the cooking chamber 2, a product carrier T can be arranged, on which a cooking product GP to be cooked can be arranged. Usually, a plurality of such carriers T are provided, which can be slid into the cooking chamber 2 on levels arranged one on top of the other, and which can receive cooking products or also a plurality of cooking products in each case.

[0055] As also explained at the beginning, the cooking product GP can have a critical cooking state kG which has to be observed in order to ensure the perfect cooking of the cooking product GP.

[0056] For that purpose, the cooking device 1 according to the disclosure optionally features a detection device 5, which may be a product scanner in the form of a camera or an otherwise suitable sensor, for example, in order to determine the type of cooking product GP introduced in the cooking chamber 2. The product scanner 5 is connected with a control device 6 by means of an operative connection/signal connection SL1 symbolised by a dashed line in order to make it possible with a particularly preferred embodiment to implement the method explained in the beginning, in particular fully automatically. Furthermore, the operator can naturally perform the input/selection of the cooking goods manually on the input device 8.

[0057] Furthermore, the cooking device 1 features an indicator device 7 and an input device 8.

[0058] Via a further operative connection or signal connection line SL2, the control device 6 is connected with an optional cooking chamber locking device 9, which features an extendible and retractable door lock 10. In the figure, this lock 10 is brought in the locking position due to the indication of the critical cooking state kG: 3 minutes because the indicator device 7 indicates the critical cooking state and an interruption of this critical cooking state kG has to be prevented accordingly. Accordingly, the lock 10 blocks the cooking chamber door 3 so that an arbitrary interruption of the critical cooking state kG can be prevented mechanically even in the event that the indication kG: 3 minutes on the indicator device 7 is disregarded.

[0059] When the critical cooking state kG ends, the lock 10 is retracted so that the cooking chamber door 3 can be released and opened accordingly in order to be able to unload the fully cooked cooking product GP from the cooking chamber 2.

[0060] As also explained at the beginning, further indications are naturally possible on the indicator device 7, such as a sequence of products which can be transferred in the cooking chamber 2 at the end of the critical cooking state kG.

[0061] In extreme situations, it is furthermore possible according to the disclosure to authorise an operator to override the blocking of a critical cooking state in these extreme situations, for example when an interruption of the critical cooking state is less detrimental than when a subsequent loading with further cooking products is prevented. Here, it can be provided that the cooking device outputs a warning for the operator, but that the operator still has the option of using the cooking device, for example in time-critical situations, by means of loading further cooking products.

[0062] FIGS. 2 to 4 show, in a schematic, greatly simplified manner, in FIG. 2 a cooking programme/cooking product selection, in FIG. 3 an allocation plan and in FIG. 4 a graphic representation of the determination of interruptions of critical cooking states.

[0063] For that purpose, in a first process step in which no cooking product whatsoever is arranged in the cooking chamber of the cooking device, indicated merely as an example in FIG. 2, a selection of cooking products and cooking programmes, respectively, is carried out, which are to be introduced in the cooking chamber of a cooking device at a first time T1. In the exemplary case, a cooking product GP1 and two cooking products GP2 are selected for this loading at the time T1.

[0064] Furthermore, the allocation of the cooking chamber is entered or proposed according to the allocation plan 6 of FIG. 3 manually or automatically. In the exemplary case, the allocation plan shows 6 cooking goods levels E1 to E6 arranged one above the other. For the example explained here, it is proposed in the allocation plan or selected by the operator that the cooking product GP1 is assigned to cooking goods level E2, while the cooking products GP2 are assigned to cooking goods levels E4 and E5, respectively. It has to be emphasised that FIG. 3 only shows the allocation plan of the cooking chamber, i.e. the arrangement of the cooking products GP1 and GP2 shown in FIG. 3 on the levels E2, E4 and E5, respectively, does not represent a loading of the cooking chamber yet.

[0065] Instead, it is to be determined before this loading whether the cooking goods selection (GP1 once/GP2 twice) and the assignment in the allocation plan according to FIG. 3 are admissible by means of the determination of an interruption shown in FIG. 4.

[0066] For that purpose, it is determined when the critical cooking state kG of the cooking product GP1 starts (T1A) and when it ends (T1E) based on the scheduled loading time T1 on the timeline.

[0067] A suitable determination is carried out for the cooking products GP2, which is symbolised by the times T1A and T1E. Here, FIG. 4 illustrates that there is no interruption of the critical cooking states kG (GP1) and kG (GP2) in the example selected. Accordingly, a loading is admissible, and the cooking products GP1 and GP2 can be arranged in the cooking chamber on the levels E2, E4 and E5.

[0068] Accordingly, the cooking process can also be started in the cooking device now.

[0069] Based on the example according to FIGS. 2 to 4, it is to be shown now how to proceed if a subsequent loading is carried out at a later time T2 (for example 5 minutes) after the loading at the time T1.

[0070] For this exemplary case, the selection of a further cooking product/cooking programme GP3 at the time T2 is assumed according to FIG. 2. According to the allocation plan of FIG. 3, it becomes clear that two cooking products GP3 are to be arranged in the cooking chamber at the time T2, for which purpose the allocation plan in this example determines the levels E3 and E6, or these are entered by the operator.

[0071] According to the determination of an interruption of FIG. 4, the critical cooking state kG for two cooking products GP3 to be loaded subsequently is determined now. This critical cooking state kG (two GP3) commences in the selected example at the time T2A2 and ends at the time T2E2. Here, the graphic representation of FIG. 4 illustrates that during loading of two cooking products GP3, there can/would be an interruption IN in the critical range of GP3 caused by the unloading of the product GP2 so that this loading is inadmissible. Furthermore, FIG. 4 assumes a reduction R (2.fwdarw.1) from two cooking products GP3 to one cooking product GP3 and consequently of the total duration of GP3. The critical cooking state kG (one GP3) would commence according to the example of FIG. 4 at the time T2A1 and end at the time T2E1, whereby the graphic representation of FIG. 4 illustrates that there will no longer be an interruption upon selection of only one cooking product GP3 so that the subsequent loading of a cooking product GP3 in the exemplary case is admissible on the cooking goods level E6, which is symbolised in FIG. 3 by the fact that the designation GP3 is indicated with a block on the level E6, while the cooking product GP3 on level E3 symbolises inadmissible loading by means of two circles with a cross.

[0072] The reason for the interruption IN explained in the event of the loading of two cooking products GP can be their quantity, size, the weight and the assigned cooking programme so that it would be possible, as is assumed in the selected exemplary case, to achieve a postponement of the assigned critical cooking state kG (one GP3) by reducing the number of cooking products to one cooking product GP3, which prevents an interruption and therefore constitutes an admissible loading.

[0073] In addition to the written description above of the disclosure, reference is herewith made explicitly to the graphic representation of the disclosure in FIGS. 1 to 4 of the drawing for the purpose of its supplementary disclosure.

LIST OF REFERENCE SIGNS

[0074] 1 Cooking device [0075] 2 Cooking chamber [0076] 3 Cooking chamber door [0077] 4 Housing [0078] 5 Detection device (product scanner) [0079] 6 Control device [0080] 7 Indicator device [0081] 8 Input device [0082] 9 Locking device [0083] 10 Lock/cooking chamber lock [0084] T Product carrier (tray) [0085] GP Cooking product [0086] kG Critical cooking state [0087] SL1 Signal line [0088] SL2 Signal line [0089] IN Interruption [0090] E1-E6 Cooking goods levels/levels [0091] T1, T2 First and later second point of time of a loading