公开(公告)号：US20080236404A1

公开(公告)日：2008-10-02

申请号：US12055583

申请日：2008-03-26

申请人： Lutz Ose ,  Michael Riffel ,  Wilfried Schilling ,  Konrad Schoenemann

发明人： Lutz Ose ,  Michael Riffel ,  Wilfried Schilling ,  Konrad Schoenemann

IPC分类号： A47J27/06 ,  G01N25/56

CPC分类号： F24C15/327 ,  F24C7/08

摘要： A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

摘要翻译： 一种用于调节蒸笼的烤箱中的烹饪产品的烹饪过程的方法，在此期间，来自烹饪产品的烘箱中的水分至少由湿度传感器周期性地确定。 在测量阶段，不会将蒸汽引入蒸汽烘箱，并对湿度传感器进行评估。 对于具有固定时间的蒸汽给定的烹饪过程，基于在测量阶段期间的湿度传感器评估，确定烹饪的结束。 在测量阶段之前和在蒸汽阶段期间，将蒸汽引入烘箱中，蒸汽供应在蒸汽相之后并且在通风阶段期间在测量阶段之前终止。 在通风期间，烘箱中的蒸汽浓度大大降低。

公开(公告)号：US07946220B2

公开(公告)日：2011-05-24

申请号：US12055583

申请日：2008-03-26

申请人： Lutz Ose ,  Michael Riffel ,  Wilfried Schilling ,  Konrad Schoenemann

发明人： Lutz Ose ,  Michael Riffel ,  Wilfried Schilling ,  Konrad Schoenemann

IPC分类号： A47J37/12

CPC分类号： F24C15/327 ,  F24C7/08

摘要： A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

摘要翻译： 一种用于调节蒸笼的烤箱中的烹饪产品的烹饪过程的方法，在此期间，来自烹饪产品的烘箱中的水分至少由湿度传感器周期性地确定。 在测量阶段，不会将蒸汽引入蒸汽烘箱，并对湿度传感器进行评估。 对于具有固定时间的蒸汽给定的烹饪过程，基于在测量阶段期间的湿度传感器评估，确定烹饪的结束。 在测量阶段之前和在蒸汽阶段期间，将蒸汽引入烘箱中，蒸汽供应在蒸汽相之后并且在通风阶段期间在测量阶段之前终止。 在通风期间，烘箱中的蒸汽浓度大大降低。