公开(公告)号：US07196292B2

公开(公告)日：2007-03-27

申请号：US10547818

申请日：2004-03-01

申请人： Judith Imgram ,  Andrea Jürgens ,  Katharina Wallenwein ,  Thomas Garner ,  Michael Greiner ,  Jürgen Klasmeier ,  Thomas Schreiner

发明人： Judith Imgram ,  Andrea Jürgens ,  Katharina Wallenwein ,  Thomas Garner ,  Michael Greiner ,  Jürgen Klasmeier ,  Thomas Schreiner

IPC分类号： A21B1/24 ,  A21B1/40

CPC分类号： A47J37/00 ,  A21B3/04

摘要： A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the amount of moisture therein, the supply of moisture to the cooking chamber and/or the discharge of moisture from the cooking chamber is adjusted according to the point of condensation.

摘要翻译： 一种用于根据烹饪装置内的冷凝点控制烹饪装置的烹饪室中的烹饪过程的方法，包括：至少一个烹饪物品和至少一个附件，例如美容容器，板，锡板， 支撑件，悬吊梯，窑托盘和/或窑托盘推车和/或至少一个参考体进入烹饪室; 在烹饪过程中至少部分地确定烹饪过程中至少一个气候参数，特别是在烹饪区域，烹饪物品，附件或参考体上的温度和湿度的气候参数; 确定在烹饪物品，附件和/或参考物体上超过或不实现冷凝点的实际程度; 并且根据超过或不实现冷凝点的程度，在烹饪过程中调节烹饪室中的气候参数，使得烹饪室内的气候，特别是其中的水分量，向 根据冷凝点调节烹饪室和/或从烹饪室排出的水分。

公开(公告)号：US20070000905A1

公开(公告)日：2007-01-04

申请号：US10547818

申请日：2004-03-01

申请人： Judith Imgram ,  Andrea Jurgens ,  Katharina Wallenwein ,  Thomas Garner ,  Michael Greiner ,  Jurgen Klasmeier ,  Thomas Schreiner

发明人： Judith Imgram ,  Andrea Jurgens ,  Katharina Wallenwein ,  Thomas Garner ,  Michael Greiner ,  Jurgen Klasmeier ,  Thomas Schreiner

IPC分类号： A21B1/24

CPC分类号： A47J37/00 ,  A21B3/04

摘要： A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the amount of moisture therein, the supply of moisture to the cooking chamber and/or the discharge of moisture from the cooking chamber is adjusted according to the point of condensation.

公开(公告)号：US20080105139A1

公开(公告)日：2008-05-08

申请号：US11971479

申请日：2008-01-09

申请人： Gerhard Kramer ,  Katharina Wallenwein ,  Judith Imgram ,  Andrea Juergens ,  Michael Greiner ,  Juergen Klasmeier

发明人： Gerhard Kramer ,  Katharina Wallenwein ,  Judith Imgram ,  Andrea Juergens ,  Michael Greiner ,  Juergen Klasmeier

IPC分类号： A47J37/07

CPC分类号： A47J37/0786

摘要： A container is provided for receiving cooing products to be cooked in a cooking chamber. A substantially circumferential upper rim is provided, sidewalls are provided, and lower region comprising a bottom. The bottom has at least one arch which is raised, at least a portion of which is towards the center of the container. At least one bottom rib is provided.

摘要翻译： 提供容器用于接收在烹饪室中烹饪的冷却产品。 提供了基本上圆周的上边缘，提供侧壁，并且下部区域包括底部。 底部具有至少一个凸起，其拱的至少一部分朝向容器的中心。 提供至少一个底肋。

公开(公告)号：US07150891B2

公开(公告)日：2006-12-19

申请号：US10450479

申请日：2001-12-11

申请人： Michael Greiner ,  Andrea Jürgena ,  Katharina Wallenwein ,  Jürgen Klasmeier ,  Jarosjay Klouda ,  Rene Markus ,  Christoph Reichmann

发明人： Michael Greiner ,  Andrea Jürgena ,  Katharina Wallenwein ,  Jürgen Klasmeier ,  Jarosjay Klouda ,  Rene Markus ,  Christoph Reichmann

IPC分类号： A23L1/01

CPC分类号： F24C7/08 ,  G01K7/00

摘要： A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

摘要翻译： 一种用于根据烹饪程序管理烹饪室中的烹饪过程的方法，其中一个烹饪过程探针至少部分地插入到烹饪室中要烹饪的产品中，以通过至少两个温度传感器检测至少两个温度值 包括烹饪过程探测器对待烹饪产品的表面温度T 0 0℃的温度曲线，要烹饪的产品的核心温度KT和/或烹饪室温度 。 该方法包括通过使用记录的温度曲线来检测待烹饪产品外部的烹饪过程探针的错误插入，产生至少一个声学和/或光学警告信号，至少在这样的时间改变为紧急程序 由于烹饪过程探针被布置在烹饪室中，并且至少在烹饪过程探针布置在烹饪室外部的时候中止烹饪程序。