公开(公告)号：US20070288192A1

公开(公告)日：2007-12-13

申请号：US11577862

申请日：2005-10-25

申请人： Judith Imgram ,  Andrea Jurgens ,  Katrin Lauterbach ,  Jurgen Klasmeier ,  Michael Greiner ,  Roland Sterzel

发明人： Judith Imgram ,  Andrea Jurgens ,  Katrin Lauterbach ,  Jurgen Klasmeier ,  Michael Greiner ,  Roland Sterzel

IPC分类号： A23L3/01 ,  A47J27/62 ,  F24C7/08

CPC分类号： F24C7/08 ,  A23L5/15 ,  A47J27/62 ,  A47J37/108

摘要： A method for cooking a cooking load, including at least two particularly individual items for cooking, the cooking state of which is characterized by at least two cooking state parameters, including a first cooking state parameter and a second cooking state parameter, in a cooking chamber with application of at least one measuring device for recording values of at least one property of at least one cooking load, for determining at least one of said cooking state parameters, which alters depending on the cooking process, whereby at least two of the items for cooking in the cooking load, differ in size, total surface area, volume, weight and/or diameter, in particular, mean diameter. Also disclosed is a cooking device with a cooking chamber, at least one measuring device, in particular in the form of a core temperature probe for recording a first and/or second cooking state parameter of at least one item for cooking, a heating device and a controller for the independent operation of a cooking process, receiving the output signal from the measuring device as an input signal, for which said method is implemented

摘要翻译： 一种用于烹饪烹饪负载的方法，所述烹饪负载包括至少两个特别单独的用于烹饪的物品，其烹饪状态的特征在于包括第一烹饪状态参数和第二烹饪状态参数的至少两个烹饪状态参数在烹饪室中 应用至少一个用于记录至少一个烹饪负载的至少一个性质的测量装置的测量装置，用于确定根据烹饪过程而改变的所述烹饪状态参数中的至少一个，由此至少两个项目用于 在烹饪负载中烹饪，尺寸，总表面积，体积，重量和/或直径，特别是平均直径不同。 还公开了一种具有烹饪室的烹饪装置，至少一个测量装置，特别是以核心温度探针的形式，用于记录用于烹饪的至少一个物品的第一和/或第二烹饪状态参数，加热装置和 用于独立操作烹饪过程的控制器，接收来自测量设备的输出信号作为输入信号，为此实现所述方法

公开(公告)号：US20060049187A1

公开(公告)日：2006-03-09

申请号：US11208067

申请日：2005-08-19

申请人： Andrea Jurgens ,  Judith Imgram ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Roland Sterzel ,  Michael Greiner ,  Jurgen Klasmeier

发明人： Andrea Jurgens ,  Judith Imgram ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Roland Sterzel ,  Michael Greiner ,  Jurgen Klasmeier

IPC分类号： H05B6/50

CPC分类号： F24C7/08 ,  A23L5/10

摘要： A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0≦B

摘要翻译： 用于控制delta-T烹饪过程的方法包括（a）选择待烹饪的食物的设定核心温度KT 和delta-T值，（b）将食物引入 在初始核心温度KT 0℃下烹饪成烹饪空间; （c）在至少一个第一时间间隔的过程中，将实际烹饪空间温度GT 增加为实际核心温度KT a <>的函数，使得 基本上恒定的差值大约在delta-T值的数量级上被保持在GT1和KT之间，直到KT a = KT 因此对应于最大值GT A ar，其中A是小于δ-T的温度值; 并且最后（d）在第二时间间隔期间逐步和/或连续地将实际烹饪空间温度GT 降低到最终烹饪空间温度GT T = > B，其中B是0 <= B 变得基本上与GT < / SUB>，KT 同时或多或少地达到KT 。

公开(公告)号：US20080264269A1

公开(公告)日：2008-10-30

申请号：US11722976

申请日：2005-12-22

申请人： Roland Sterzel ,  Michael Greiner ,  Andrea Jurgens ,  Judith Imgram ,  Jurgen Klasmeier ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Bruno Maas ,  Erwin Schuller

发明人： Roland Sterzel ,  Michael Greiner ,  Andrea Jurgens ,  Judith Imgram ,  Jurgen Klasmeier ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Bruno Maas ,  Erwin Schuller

IPC分类号： F24C7/08

CPC分类号： F24C7/08 ,  G01N33/0031

摘要： A cooking appliance comprises at least one cooking compartment, at least one installation compartment, at least one gas sensor array for detecting the atmosphere within the cooking compartment, the atmosphere within the installation compartment, and/or the atmosphere surrounding the cooking appliance. The gas sensor array(s) have at least two separate, different individual sensors and/or at least one coherent sensor field including at least two different sensor segments. The cooking appliance additionally includes at least one storage unit for storing signals detected by the gas sensor array(s), at least one evaluation unit for processing the detected signals, at least one control unit for controlling cooking or cleaning processes, at least one first feed line for transporting the atmosphere from the cooking appliance to the gas sensor array(s), and at least one valve at the inlet and/or in the area of the first feed line.

摘要翻译： 烹饪器具包括至少一个烹饪室，至少一个安装室，用于检测烹饪室内的气氛，安装室内的气氛和/或烹饪器具周围的气氛的至少一个气体传感器阵列。 气体传感器阵列具有至少两个独立的，不同的单独传感器和/或包括至少两个不同传感器段的至少一个相干传感器场。 烹饪器具还包括至少一个用于存储由气体传感器阵列检测到的信号的存储单元，用于处理检测到的信号的至少一个评估单元，用于控制烹饪或清洁处理的至少一个控制单元，至少一个第一 用于将气氛从烹饪器具传送到气体传感器阵列的进料管线，以及在第一进料管线的入口和/或区域中的至少一个阀。

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：US07409311B2

公开(公告)日：2008-08-05

申请号：US11577862

申请日：2005-10-25

申请人： Judith Imgram ,  Andrea Jürgens ,  Katrin Lauterbach ,  Jürgen Klasmeier ,  Michael Greiner ,  Roland Sterzel

发明人： Judith Imgram ,  Andrea Jürgens ,  Katrin Lauterbach ,  Jürgen Klasmeier ,  Michael Greiner ,  Roland Sterzel

IPC分类号： A23L3/01

CPC分类号： F24C7/08 ,  A23L5/15 ,  A47J27/62 ,  A47J37/108

摘要： A method for cooking a cooking load includes at least two particularly individual items for cooking, the cooking state of which is characterized by at least two cooking state parameters, including a first cooking state parameter and a second cooking state parameter, in a cooking chamber with application of at least one measuring device for recording values of at least one property of at least one cooking load, for determining at least one of said cooking state parameters, which alters depending on the cooking process, whereby at least two of the items for cooking in the cooking load, differ in size, total surface area, volume, weight and/or diameter, in particular, mean diameter.

摘要翻译： 一种用于烹饪烹饪负荷的方法包括至少两个用于烹饪的特别单独的烹饪物品，其烹饪状态的特征在于包括第一烹饪状态参数和第二烹饪状态参数的至少两个烹饪状态参数， 至少一个测量装置的应用，用于记录至少一个烹饪负载的至少一个性质的值，用于确定根据烹饪过程而改变的所述烹饪状态参数中的至少一个，由此烹饪物品中的至少两个 在烹饪负荷中，尺寸，总表面积，体积，重量和/或直径，特别是平均直径不同。

公开(公告)号：US07232978B2

公开(公告)日：2007-06-19

申请号：US11208067

申请日：2005-08-19

申请人： Andrea Jürgens ,  Judith Imgram ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Roland Sterzel ,  Michael Greiner ,  Jürgen Klasmeier

发明人： Andrea Jürgens ,  Judith Imgram ,  Katrin Lauterbach ,  Kathrin Hildenbrand ,  Roland Sterzel ,  Michael Greiner ,  Jürgen Klasmeier

IPC分类号： H05B6/50 ,  H05B6/64

CPC分类号： F24C7/08 ,  A23L5/10

摘要： A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0≦B

摘要翻译： 用于控制delta-T烹饪过程的方法包括（a）选择待烹饪的食物的设定核心温度KT 和delta-T值，（b）将食物引入 在初始核心温度KT 0℃下烹饪成烹饪空间; （c）在至少一个第一时间间隔的过程中，将实际烹饪空间温度GT 增加为实际核心温度KT a <>的函数，使得 基本上恒定的差值大约在delta-T值的数量级上被保持在GT1和KT之间，直到KT a = KT 因此对应于最大值GT A ar，其中A是小于δ-T的温度值; 并且最后（d）在第二时间间隔期间逐步和/或连续地将实际烹饪空间温度GT 降低到最终烹饪空间温度GT T = > B，其中B是0 <= B 变得基本上与GT < / SUB>，KT 同时或多或少地达到KT 。

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：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：US20070137496A1

公开(公告)日：2007-06-21

申请号：US10579017

申请日：2004-11-05

申请人： Manfred Breunig ,  Bruno Maas ,  Roland Hegmann ,  Rudolf Konig ,  Ralph Macenka ,  Klaus Altenburgen ,  Judith Imgram

发明人： Manfred Breunig ,  Bruno Maas ,  Roland Hegmann ,  Rudolf Konig ,  Ralph Macenka ,  Klaus Altenburgen ,  Judith Imgram

IPC分类号： A47J37/04

CPC分类号： F24C14/005

摘要： A filling and/or charge-amount-monitoring method for a reservoir for storage of a fluid in a cooking device with an inner casing, including a cooking chamber with a fluid inlet and a fluid outlet, a ventilation device with a fan inside the inner casing, for the circulation of a part of the fluid in the inner casing and a control or regulation device, cooperating with the ventilation device and/or a filling and/or charge-amount-monitoring device, whereby a characteristic parameter for the ventilation device, changing on the basis of the force exerted by the fluid incident on the fan, is analyzed by the filling and/or charge-amount-monitoring device and may be rotation speed, power or current consumption of the ventilation device and a cooking device with a filling and/or charge-amount-monitoring.

摘要翻译： 一种用于在具有内壳的烹饪装置中储存流体的储存器的填充和/或电荷量监测方法，包括具有流体入口和流体出口的烹饪室，在内部具有风扇的通风装置 壳体，用于使内壳中的一部分流体循环;以及控制或调节装置，与通风装置和/或填充和/或充电量监测装置配合，由此用于通风装置的特征参数 基于由入射到风扇上的流体施加的力的变化由填充和/或充电量监控装置分析，并且可以是通风装置的旋转速度，功率或电流消耗，以及具有 填充和/或电荷量监测。

公开(公告)号：US06772751B2

公开(公告)日：2004-08-10

申请号：US10258673

申请日：2002-10-25

申请人： Martin Deuringer ,  Hubert Brunner ,  Elmar Junker ,  Manfred Breunig ,  Michael Herner ,  Judith Imgram ,  Peter Wiedemann

发明人： Martin Deuringer ,  Hubert Brunner ,  Elmar Junker ,  Manfred Breunig ,  Michael Herner ,  Judith Imgram ,  Peter Wiedemann

IPC分类号： F24C1400

CPC分类号： F24C14/005 ,  F24C15/327

摘要： A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber. A washing liquid reservoir is preferably filled at least partially by a step-by-step method of at least partial over-filling of the steam generator with water, and the washing liquid from the washing liquid reservoir, which liquid includes water and a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber, is circulated via the blower, which is preferably controlled and/or regulated.

摘要翻译： 烹饪器具包括加热器，鼓风机，蒸汽发生器，烹饪室，烹饪室排水口，蒸汽冷凝器和烹饪器具排水管，蒸汽冷凝器设置在烹饪室排水口和烹饪器具排水口之间。 可以分配来自蒸汽发生器和来自洗涤液体储存器的流体，该流体包括水，清洁剂，漂洗剂，润湿剂，脱钙剂和/或在烹饪室中烹饪产品时产生的废物 在烹饪室中清洁室。 洗涤液储存器优选至少部分地通过使用蒸汽发生器至少部分过充的水的逐步方法填充，并且来自洗涤液储存器的洗涤液体，该液体包括水和清洁剂 ，漂洗剂，润湿剂，脱钙剂和/或在烹饪室中烹饪产品时产生的废物通过优选地被控制和/或调节的鼓风机循环。