Method for checking functional state of oven and oven
By detecting the temperature and electrical power change curves in the oven without food, and determining the thermal energy management function status of the oven, the problem of traditional ovens being unable to recognize thermal energy management degradation is solved, and accurate functional status monitoring and maintenance are achieved.
Patent Information
- Application Number
- CN202480008449.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2023-01-19
- Filing Date
- 2024-01-17
- Publication Date
- 2025-08-26
AI Technical Summary
The degradation of the thermal energy management function cannot be recognized during the service life of the traditional oven, resulting in increased energy demand and reduced thermal insulation effect.
By activating the heating body in an oven without food, detecting the temperature and electrical power change curves of the cooking space, comparing the actual value with the target value, and determining the functional status of the oven, especially the thermal insulation characteristics.
Ability to accurately identify and predict the decline in oven thermal energy management functions, timely maintain the oven thermal energy management components, avoid energy waste and degradation of thermal insulation performance.
Smart Images
Figure CN120548441A_ABST
Abstract
Description
Technical Field
[0001] One aspect of the present invention relates to a method for checking the functional status of an oven. Another aspect of the present invention relates to an oven. Background Art
[0002] An oven, typically a household appliance for cooking food, typically has at least one cooking space into which food can be introduced for cooking. This cooking space is typically defined by the walls of the oven's muffle. The muffle is made of metal. Insulating material is placed between the outside of the muffle and the oven's housing, which houses the muffle. Furthermore, the muffle's loading opening, typically located at the front, can be closed by an oven door. The door is movably mounted on the housing. A hinge may be provided. Furthermore, a seal is provided between the door and the front flange of the muffle, sealing the interface between the door and the muffle when the door is closed. Furthermore, a fan and at least one heater are typically components of the oven. The heater heats the cooking space, thereby enabling the cooking of food. The fan can introduce the heat generated thereby into the cooking space as an airflow.
[0003] As can be seen from the oven configurations described above, a wide variety of components are present, particularly in the area of or around the cooking space. Since the cooking space is the central receiving space for food, it is also important to design and maintain the heat energy introduced therein, particularly the heated air, as optimally as possible. To this end, it is advantageous if the aforementioned interfaces have corresponding functions.
[0004] In conventional ovens, the interfaces associated with this can degrade over the course of their life, and thus the insulating effect with respect to maintaining the heat energy introduced into the cooking space can also deteriorate. This is currently not detected in conventional ovens, and a related gradual functional decline can occur over the course of their life. This can also lead to increased energy requirements. Summary of the Invention
[0005] The object of the present invention is to provide a method and an oven in which information about the functional state of the oven, in particular with regard to thermal energy management, can be obtained.
[0006] This object is achieved by a method and an oven according to the independent claims.
[0007] One aspect of the present invention relates to a method for checking the functional status of an oven. In particular, the functional status is to be checked for the thermal insulation properties of the oven's cooking space. Therefore, the method is intended to be used, in particular, to check the thermal energy management of the oven by checking whether the thermal energy introduced into the cooking space can be maintained relative to a reference state, or to what extent the actual state deviates from this reference state over time. The method performs the following steps:
[0008] - in particular providing an oven with a cooking space which is at least free of food, in particular empty;
[0009] - in particular activating at least one heating element of the oven and thereby heating the cooking space;
[0010] - detecting the time profile of the temperature in the cooking space, in particular during a test cycle;
[0011] - analyzing the time profile, in particular in at least one time interval which is shorter than the duration of the test cycle, such that at least one actual temperature value at at least one specific time point and / or an actual value of the electrical power of the heating element at at least one specific time point is compared with at least one target value of the corresponding parameter and / or the actual time profile of the temperature and / or the actual time profile of the electrical power in the time interval is compared with a target time profile;
[0012] - In particular, determining the functional status based on the comparison.
[0013] Therefore, the method specifically provides for providing the cooking space without food and, therefore, without any cooking items during the test cycle. In this context, an empty cooking space is particularly associated with the absence of cooking items. In particular, no thermal mass should be present in the cooking space during the test cycle. It is possible, however, that during the test cycle, a holding device for a cooking item carrier, such as a baking tray or griddle, attached to a side wall, is present in the cooking space. In particular, such a holding device, in contrast to the food, has no or only a negligible influence on the outcome of the test process with respect to the functional state to be checked.
[0014] The test cycle is an operating mode of the oven that is different from the cooking process in which food is cooked in the cooking space.
[0015] The analysis performed in the method using specific parameters or their temporal profiles allows for highly precise conclusions about the functional state in a flexible and variable manner. Consequently, the method, based on this specific analysis and corresponding evaluation, can also particularly advantageously identify thermal management in the cooking space. This makes it easy to identify any degradation in the thermal management of the cooking space, particularly compared to a reference functional state. This allows for a response even when a degradation is detected. For example, the aforementioned interfaces important for thermal management in the cooking space can be checked. This involves the corresponding insulation in the exterior area surrounding the muffle and / or the interface between the door and the muffle, including its seals and / or corresponding hinges. It is also possible to correspondingly check the interfaces between the fan and / or the heating element and the cooking space. This allows for changes that may occur over the life of the oven, such as leaks, which could contribute to a degradation of the thermal insulation properties in the cooking space.
[0016] In one embodiment, the analysis of the temporal profile is performed in at least two different time intervals within a test cycle. Both time intervals are shorter than the duration of the entire test cycle. This approach allows for a correspondingly personalized analysis at different time stages within the test cycle, thereby improving the accuracy of conclusions about the functional status.
[0017] In one embodiment, an analysis of at least one parameter to be observed and / or of the actual time profile of at least one parameter to be observed is performed in one time interval, which is different from the analysis in another time interval. This allows for further precision in the conclusion regarding the functional status. This is because the analysis of the parameter, in particular the analysis of the parameter at a specific time point and / or the analysis of the time profile of the parameter, is not only performed in two different time intervals throughout the test cycle and thus staggered in time, but the analysis is also personalized and different in this respect. This expands the analysis basis and enables an improved determination of the functional status based on the additional information and obtained results.
[0018] In one embodiment, at least the two analysis results from at least two time intervals are considered to determine the functional status.
[0019] In one embodiment, the duration until the temperature in the cooking space reaches a temperature threshold is determined in the first time interval of a test cycle. Specifically, this time interval begins with the activation of the heater. In one embodiment, this duration is compared with a reference value for duration and, therefore, a target duration value. The functional status is determined based on this comparison. In particular, a first analysis result is thus generated in this connection. This heating behavior in the cooking space reflects a conclusion about the functional status. This is because it can be recognized that if the duration required to reach the temperature threshold is longer than the target duration value, the insulation properties in the cooking space have degraded compared to the reference insulation properties. This observation of the heating process is also very easy to perform and evaluate. In one embodiment, the temperature threshold is predefined as a value between 230°C and 270°C, particularly between 240°C and 260°C. Predefining such a relatively high temperature threshold also allows for observation of the heating behavior over a longer timeframe, as heating the cooking space, particularly starting from room temperature until reaching such a temperature value, takes a somewhat longer time. As a result, the analysis scenario in this case is also very precise and the heating curve can be obtained correspondingly precisely.
[0020] In one embodiment, the electrical power of the heater is determined during another time interval, particularly during the second time interval of the test cycle. In particular, the electrical power required by the heater to maintain the temperature in the cooking space at a constant value is determined. This also allows for a particularly advantageous monitoring of the functional status. This is because two important parameters are also monitored: the electrical power required by the heater and the desired setting of a constant temperature or temperature constant value. In particular, this analysis process provides for monitoring the electrical power required by the heater to maintain this temperature value over a predetermined time period. This time period can be at least 50%, particularly at least 60%, particularly at least 70%, particularly at least 80%, particularly at least 90%, and preferably 100% of the second time interval. This allows for monitoring a correspondingly longer time window, within which the maintenance of a specific predetermined temperature is evaluated, and the course of the electrical power required by the heater is monitored. This specific further analysis process also allows for very precise conclusions about the actual current functional status, particularly the thermal insulation properties of the cooking space. Preferably, the second time interval can be greater than 50 minutes, in particular greater than 100 minutes, and in particular greater than 150 minutes. Preferably, the second time interval is less than 400 minutes, in particular less than 300 minutes. In the aforementioned embodiment, the electrical power is also compared with a target power value during the second time interval. This target power value serves as a reference power value. Thus, the functional state is also determined based on this comparison.
[0021] In one embodiment, the value at which the temperature should be maintained constant is based on the aforementioned temperature threshold. This is based on a relatively high temperature value. This, in turn, allows for more precise conclusions about the functional state, since corresponding electrical power is also required to maintain the associated relatively high temperature value. Consequently, the power required to maintain such a relatively high temperature can also be analyzed more precisely, particularly with regard to fluctuations in electrical power and / or at least temporary increases that are necessary. When a correspondingly high electrical power is required, a more precise analysis can be performed precisely at such a relatively high temperature value that should be maintained constant.
[0022] In one embodiment, the heater is deactivated during the third time interval of the test cycle. The duration until the temperature in the cooking space drops from the initial value existing at the time of heater deactivation to a predetermined final value is determined. This analysis scenario also enables very precise conclusions about the functional status, in particular, the thermal insulation properties of the cooking space. This is because such a defined drop in temperature toward a predetermined final value also enables very precise conclusions about the thermal energy management in the cooking space. In particular, the duration of this drop between the time of heater deactivation and reaching the predetermined final value is compared with a target drop duration value. This target drop duration value serves as a reference drop duration. The functional status is then determined based on this comparison.
[0023] In one embodiment, the third time interval is preferably a value greater than or equal to 200 minutes. In particular, the second time interval is greater than 300 minutes. Preferably, the time interval is less than or equal to 500 minutes. In particular, the value of the third time interval is less than or equal to 400 minutes. In one embodiment, it can be provided that the initial value corresponds to the temperature threshold value set in the first time interval. It is also possible that the initial value corresponds to the temperature value that should remain constant in the second time interval. In one embodiment, the final value is at most half of the initial value. In particular, in one embodiment, the final value is at most one-third, in particular at most one-quarter, and in particular at most one-fifth of the initial value. The final value can be, for example, between 40°C and 60°C.
[0024] In one embodiment, the ambient temperature of the oven is measured during a test cycle. In particular, the ambient temperature is measured multiple times at discrete points in time. It is also possible to measure the ambient temperature continuously, particularly for the entire duration of the test cycle. In one embodiment, the ambient temperature is taken into account when determining the functional status. In particular, the ambient temperature is kept constant during the test cycle. Taking the ambient temperature into account when determining the functional status allows for more accurate conclusions. This is because, for example, temperature fluctuations or relatively high ambient temperatures can also have a specific influence on the determination result, as can relatively low ambient temperatures.
[0025] In one embodiment, at least two of the aforementioned procedures are executed. Thus, in one embodiment, at least the aforementioned analysis in the first time interval, the analysis in the second time interval, and / or the analysis in the third time interval are executed. It is also possible to execute at least the analysis in the second time interval and at least the analysis in the third time interval. In one embodiment, provision is made for all three analyses, such as those executed in the first time interval, the second time interval, and the third time interval, to be executed in a test cycle. In particular, these time intervals are executed sequentially, in particular directly following one another. This avoids intermittent windows or time offsets between two time intervals, thereby preventing distortion of the analysis results.
[0026] It is particularly advantageous to carry out the test cycle at least in the second time interval and in the third time interval. The analysis process carried out in these two time intervals enables particularly precise conclusions about the functional state.
[0027] In one embodiment, a first cyclic operation is performed during the test cycle. This means that the steps according to the aforementioned aspects of the present invention are performed during this first cyclic operation, or the advantageous embodiments described above are additionally performed. In one embodiment, at least one second cyclic operation is additionally performed during the test cycle. This second cyclic operation is performed following the first cyclic operation. The second cyclic operation can begin immediately after the first cyclic operation ends. However, it can also be provided that there is a pause window as a time interval between the first cyclic operation and at least the second cyclic operation.
[0028] By this processing method, the result of the test cycle can be improved. It can be stipulated that the second cycle is implemented in the same manner as the first cycle in terms of duration and / or analysis process. However, in one embodiment, it is also feasible to base the second cycle on a processing method different from the first cycle. In this regard, for example, the order of the analysis process, the arrangement of the time intervals mentioned above, and / or the type of the cycle can be changed. In this regard, the type can be characterized so that the time intervals are different from the time intervals in the first cycle, and / or the temperature threshold value and / or the electrical power and / or the initial value and / or the final value in the corresponding analysis process in the mentioned time intervals are different from those in the first cycle.
[0029] In one embodiment, it is possible to transmit the information about the test cycle to a communication network, in particular the home network to which the oven belongs. This also allows the information about the test cycle to be transmitted to other appliances and / or a central unit. It is also possible in this respect to transmit the information about the test cycle to, for example, customer service. This also allows information to be collected and evaluated, which can be used for other ovens of the same batch or the same design. This also allows conclusions to be drawn about ovens that are not as old as the tested oven in terms of their service life. This also allows inferences about the future functionality of such other ovens to be evaluated and identified in advance. This allows, if necessary, to identify potential future impairments in the functional status of such other ovens in advance, or to take preventive measures against them.
[0030] In one embodiment, the aforementioned method is particularly a computer-implemented method. In this regard, information about electrical power and / or temperature values and / or time values can be provided by corresponding sensors and transmitted to a computing unit or computer. The computer is then designed and configured to perform an analysis based on the received information and generate a result. This result can then be provided as output information from the computer.
[0031] It is also possible that the oven has a neural network. The aforementioned test method can be performed using the neural network. In this respect, it is also possible to autonomously train the neural network by considering a plurality of test cycles and thus for the neural network to learn based on these multiple test cycles.
[0032] By using a neural network, the test cycle itself can be automatically improved with the gradual application duration. This allows the accuracy of the conclusions about the functional state to be automatically improved step by step.
[0033] A further aspect of the invention relates to a computer program having instructions which, in particular when the computer program is stored or executed on a computer, cause the computer or the computer to execute the steps of the method according to the aforementioned aspect or advantageous embodiments thereof.
[0034] Another aspect of the present invention relates to an oven comprising: a housing; a muffle arranged in the housing and defining a cooking volume of the oven with a wall. The oven also comprises thermal insulation material arranged between the muffle and the housing. Furthermore, the oven comprises at least one heating element for heating the cooking volume. Furthermore, the oven comprises an evaluation unit. The oven is particularly designed to carry out a method according to the aforementioned aspect or advantageous embodiments thereof. In particular, the method is implemented using the oven. The evaluation unit can be a computing unit and / or a control unit and / or a regulating unit. In particular, the method is implemented using the oven. The oven can also comprise a neural network.
[0035] A further aspect of the invention relates to a system having at least one oven and a communication network, wherein the oven is connected to the communication network and can receive and transmit information via the communication network.
[0036] Further features of the invention are derived from the claims, the drawings, and the description of the drawings. The features and feature combinations mentioned above in the description of the drawings and / or shown individually in the drawings can be used not only in the respectively specified combination but also in other combinations or individually without departing from the scope of the invention. Therefore, the following embodiments of the invention are also to be considered as including and disclosing embodiments that are not explicitly shown and described in the drawings but that can be derived and realized by individual feature combinations from the described embodiments. The following embodiments and feature combinations are also to be considered as disclosed, even though they do not have all the features of the originally formulated independent claims. BRIEF DESCRIPTION OF THE DRAWINGS
[0037] The embodiments of the present invention are explained in detail below with reference to the accompanying schematic drawings, wherein:
[0038] Figure 1 shows a schematic diagram of an embodiment of an oven according to the present invention, and
[0039] Figure 2 A diagram is shown in which the temperature profile and the electrical power profile of the heating element of the oven during a test cycle are illustrated. DETAILED DESCRIPTION
[0040] In the figures, identical or functionally identical elements are provided with the same reference symbols.
[0041] exist Figure 1 1 shows an embodiment of a household appliance for cooking food in a schematic perspective view. The household appliance is an oven 1 here. The oven 1 can also have a microwave function and / or a steam cooking function.
[0042] Oven 1 has a housing 2. A separate muffle 3 is arranged within housing 2. Muffle 3 defines a cooking space 9 with walls 4, 5, 6, 7, and 8. Insulating material 11 is placed in an intermediate space 10 between muffle 3, which is constructed of metal, particularly steel, and housing 2. Muffle 3 has a loading opening 9a on its front. This loading opening 9a provides access to cooking space 9 for introducing and removing objects, particularly food. Oven 1 also has a door 12. This door is movably arranged on the main body of oven 1, which also includes housing 2. Specifically, hinges 13 and 14 can be provided, for example, to allow door 12 to pivot about an axis oriented in the height direction (y-direction) of oven 1. In this embodiment, a seal 15 is arranged on the inner side 12a of door 12. In one embodiment, seal 15 abuts against a front flange 16 of the main body. This seal seals the interface between door 12 and muffle 3, particularly cooking space 9.
[0043] In particular, the oven 1 also has at least one heating element 17 .
[0044] The heating element 17 can be arranged behind a baffle 18, which is arranged in front of the rear wall 8 of the muffle furnace 3. As a result, an intermediate space is generated between the rear wall 8 and the baffle 18, in which the heating element 17 can be arranged. Preferably, the oven 1 also has a fan 19. In one embodiment, the fan 19 can preferably be arranged in the intermediate space between the baffle 18 and the rear wall 8. Ventilation openings 20 can be constructed in the baffle 18, the shape, position and number of which are to be understood only as examples. The heat generated in the aforementioned intermediate space can be circulated by the fan 19 and introduced into the cooking space 9 through the gaps 20. As a result, the cooking space 9 is heated, or corresponding heat can be introduced so that the food introduced therein can be cooked during the cooking process.
[0045] A holding unit 21 can be mounted on the side walls 5 and 6 of the muffle 3. A food carrier can be removably fastened to the holding unit. The holding unit 21 can be removably or non-removably mounted on the opposite side walls 5 and 6.
[0046] Furthermore, oven 1 preferably has an evaluation unit 22. In particular, in one embodiment, oven 1 also has a communication module 23. This enables communication with external units, particularly wireless communication. This can occur, for example, via a communication interface 24. In this regard, in one embodiment, a system comprising oven 1 and communication interface 24 can also be provided. This system can, in turn, be part of a communication network, such as a home network. For example, a computer program product can be stored on evaluation unit 22.
[0047] In one embodiment, the oven 1 can also have an output unit. This output unit can be used to output information acoustically and / or optically. In this regard, information about the test method described below for checking the functional state, in particular regarding the functional state of the thermal energy management in the cooking space 9, can also be output.
[0048] In the method, the following steps are performed in particular:
[0049] - providing an oven 1 with a food-free, in particular empty, cooking space 9;
[0050] - activating at least one heating element 17 of the oven 1 and thereby heating the cooking space 9;
[0051] - detecting the time profile of the temperature in the cooking space 9 during a test cycle;
[0052] - analyzing the time profile in at least one time interval which is shorter than the duration of the test cycle in such a way that at least one actual temperature value at at least one specific time point and / or an actual value of the electrical power of the heating element 17 at at least one specific time point is compared with at least one target value of the corresponding parameter and / or the actual time profile of the temperature and / or the actual time profile of the electrical power in the time interval is compared with a target time profile;
[0053] -Determine functional status based on comparison.
[0054] In particular, in the method, the following is performed Figure 2 The procedure shown in . Figure 2 A diagram is shown in which the time t, here in minutes, is plotted on the horizontal axis. The temperature T in ° C. and the electrical power in Watts (not to scale) are plotted on the vertical axis.
[0055] If this test method is now started, the cyclic operation begins at time t0. In this embodiment, it is provided that heating element 17 is activated in a first time interval between times t0 and t1, specifically at time t0. For this first analysis process, which is preferably provided here, a temperature threshold is predefined. Here, this temperature threshold is, for example, 250°C. During this first time interval, the rise in temperature during heating is observed; specifically, how long it takes for the actual temperature value in cooking chamber 9 to reach the temperature threshold. In this embodiment, this temperature threshold is reached during heating at time t1. In this regard, in one embodiment, this first time interval is dynamically defined in terms of time, extending from time t0 to time t1. Therefore, when starting the test cycle, time t1 cannot be predefined, in particular, because the duration until the predetermined temperature threshold is reached is not yet known. The duration of the first time interval therefore depends on which temperature threshold is predefined and how long it takes for the actual value in cooking chamber 9 to reach it. Therefore, the associated duration, and therefore the entire duration of the first time interval, represents a first criterion for drawing conclusions about the functional status of oven 1, particularly with respect to thermal energy management in cooking space 9. Specifically, this duration of the first time interval is then compared with a target duration value. The functional status is then determined based on this comparison. In particular, in this regard, a first analysis result is obtained in this embodiment.
[0056] exist Figure 2 In the embodiment shown in , a second time interval is observed immediately after, in particular directly after, the first time interval. In the present embodiment, the second time interval extends between the time points t1 and t2. In this second time interval of the test cycle, the electrical power P of the heating element 17 in Watts is determined, which is required by the heating element 17 in order to keep the actual temperature in the cooking space 9 at a constant value. In the present embodiment, this constant value is a temperature threshold value, which is exemplarily 250° C. In particular, in this respect the electrical power is analyzed over a predetermined duration, which is required by the heating element 17 in order to keep the actual temperature in the cooking space 9 at a predetermined constant value. In the present embodiment, this profile of the electrical power P over time is represented by the curve II. According to Figure 2 Curve I in the diagram of shows the temperature profile over time during a test cycle.
[0057] In this embodiment, the predetermined duration ends at time t2. In this embodiment, the second time interval also ends at time t2. The actual electrical power required to maintain the temperature in cooking space 9 at a constant value during this observed duration is then compared with the power target value. The functional status is determined based on this comparison. Therefore, in this test cycle, this second time interval, in particular the electrical power required during this second time interval, provides additional analysis results that are used to determine the functional status.
[0058] In this embodiment, a third time interval is considered in the test cycle and the cyclic operation performed therein. This third time interval follows the first and second time intervals in terms of time. In particular, the third time interval begins directly at the end of the second time interval. Therefore, the third time interval runs from time t2 to time t3. A further analysis process is performed during the third time interval. Specifically, the heater 17 is deactivated during the third time interval. The duration for the temperature in the cooking chamber 9 to drop from the initial value present in the cooking chamber 9 at the time of deactivation of the heater 17 to a predetermined final value is then determined. In this embodiment, the initial value is based on the temperature value that is to remain constant during the second time interval. The final value is predetermined as a temperature value that is at most half, particularly at most one-third, particularly at most one-quarter, and particularly at most one-fifth of the initial value. If the initial value is, for example, 250°C, the final value can be between 40°C and 60°C.
[0059] Therefore, in this embodiment, the duration of the third time interval is also dynamically, rather than generally, predetermined. This is because it is unpredictable when time t3 will be reached. Therefore, the drop duration (which is the duration between time points t2 and t3 and therefore represents the entire duration of the third time interval here) is then compared with the drop duration target value. Based on this comparison, the functional status is then determined. Thus, in one embodiment, the third analysis result generated by the analysis in the third time interval serves as the basis for determining the functional status.
[0060] It is also possible to execute at least one of these cycles in a test cycle. However, it is also possible to implement multiple separate cycles. Thus, it can be provided that at least one second cycle of the test cycle is executed after the first cycle.
[0061] One or more analysis results can be transmitted via communication interface 24 and thus in a communication network. These analysis results can be displayed on a display unit of oven 1 and / or on a display unit of a user, such as a portable communication terminal such as a tablet or smartphone. In particular, the information can also be transmitted to customer service, particularly to a customer service center.
[0062] The results of the test cycles can also be used to categorize the functional status. Based on this categorization, personalized recommendations can be made regarding further operating methods and / or customer service. In particular, recommendations can be made to inspect components that impair the functional status, such as insulation 11 and / or hinges 13 and 14 and / or seals 15 and / or heater 17 and / or fan 19. These components are specifically inspected for their functional integrity. This allows for better identification of functional impairments in the thermal management of the cooking space 9 and for corrective measures to be taken. This allows for the elimination of interface components and / or components where degradation, for example due to leaks and / or wear, could contribute to impaired thermal management.
[0063] List of reference numerals:
[0064] 1 oven
[0065] 2 Shell
[0066] 3 Muffle furnace
[0067] 4 walls
[0068] 5 walls
[0069] 6 walls
[0070] 7 walls
[0071] 8 walls
[0072] 9 cooking spaces
[0073] 9a Loading opening
[0074] 10 In-between Spaces
[0075] 11. Insulation Materials
[0076] 12 doors
[0077] 12a Medial part
[0078] 13 hinge
[0079] 14 hinges
[0080] 15 seals
[0081] 16 front flange
[0082] 17 Heating element
[0083] 18 retaining wall
[0084] 19 Fan
[0085] 20 Gap
[0086] 21 Holding unit
[0087] 22 evaluation units
[0088] 23 Communication Module
[0089] 24 Communication Interface
[0090] t time
[0091] t0 time point
[0092] t1 time point
[0093] t2 time point
[0094] t3 time point
[0095] y height direction
[0096] T temperature
Claims
1. A method for checking the functional state of an oven (1), in particular the functional state of the thermal energy management in a cooking space (9), comprising the following steps: - providing an oven (1) having at least a cooking space (9) free of food; - activating at least one heating element (17) of the oven (1) and thereby heating the cooking space (9); - detecting the time profile of the temperature in the cooking space (9) during a test cycle; - analyzing the time profile in at least one time interval which is shorter than the duration of the test cycle in such a way that at least one actual temperature value at at least one specific time point and / or an actual value of the electrical power of the heating element (17) at at least one specific time point is compared with at least one target value of the corresponding parameter and / or the actual time profile of the temperature and / or the actual time profile of the electrical power in the time interval is compared with a target time profile; - determining said functional status based on said comparison.
2. The method according to claim 1, wherein The analysis of the time profile is carried out in at least two different time intervals of the test cycle, each of which is shorter than the test cycle.
3. The method according to claim 2, wherein: In one time interval, a different analysis is performed with respect to the at least one parameter to be observed and / or with respect to the actual time profile of the at least one parameter to be observed than in another time interval.
4. The method according to claim 2 or 3, wherein: At least these two analysis results from at least two time intervals are taken into account for determining the functional state.
5. A method according to any one of the preceding claims, wherein In a first time interval of the test cycle, a duration (t0 to t1) is determined, in particular from activation of the heating element (17) until the temperature in the cooking space (9) reaches a temperature threshold value, wherein the duration is compared with a duration target value and the functional state is determined based on the comparison.
6. The method according to claim 5, wherein: The temperature threshold value is predefined as a value between 230° C. and 270° C., in particular between 240° C. and 260° C.
7. A method according to any one of the preceding claims, wherein In a second time interval of the test cycle, the electrical power of the heating element (17) is determined, which electrical power is required by the heating element in order to keep the temperature in the cooking space (9) at a constant value, in particular for a predetermined time period, wherein the electrical power is compared with a power target value and the functional state is determined based on the comparison.
8. The method according to claim 5 or 6 and according to claim 7, wherein The value at which the temperature should remain constant is based on the temperature threshold.
9. A method according to any one of the preceding claims, wherein The heating element (17) is deactivated in a third time interval of the test cycle and the duration (t2 to t3) until the temperature in the cooking space (9) drops from an initial value existing at the time (t2) of deactivating the heating element (17) to a predetermined final value is determined, wherein the drop duration is compared with a drop duration target value and the functional state is determined based on the comparison.
10. The method according to claim 9, characterized in that The final value is predetermined to be at most half, in particular at most one quarter, of the initial value.
11. The method according to claim 5 or 6 and according to claim 7 or 8 and according to claim 9 or 10, characterized in that In the test cycle, the first time interval, the second time interval and the third time interval are carried out in particular one after the other in a time sequence associated therewith and with a corresponding evaluation.
12. A method according to any one of the preceding claims, wherein The ambient temperature of the oven (1) is detected during the test cycle, in particular taken into account when determining the functional state, and / or the ambient temperature is kept constant during the test cycle.
13. The method according to any one of the preceding claims, characterized in that In the test cycle, a first cyclic operation is carried out and subsequently at least one second cyclic operation is carried out, in which the analysis process is repeated or carried out in a different sequence and / or in another way.
14. The method according to any one of the preceding claims, characterized in that The analysis results are transmitted to a home network and / or the method is performed using a neural network.
15. An oven (1) comprising: a housing (2); a muffle (3) arranged in the housing (2) and defining a cooking space (9) of the oven (1) with walls (4, 5, 6, 7, 9); a heat insulating material (10) arranged between the muffle (3) and the housing (2); at least one heating element (17) for heating the cooking space (9); and an evaluation unit (22), wherein: The oven (1) is designed to carry out the method according to any one of the preceding claims.