Kitchen system for preparing food, its operation method and computer program product

Abstract

A method of operating a kitchen system, a kitchen system, and a computer program product for at least partially automatically preparing food, wherein a database system is used to automatically determine, adjust, and / or select one or more preparation parameters for one or more preparation steps and / or one or more kitchen appliances of the kitchen system to be used for the preparation.

Description

Technical Field

[0001] The present invention relates to an operating method for a kitchen system, a kitchen system for preparing food, and a computer program product. Background Art

[0002] Electric kitchen appliances are known from the prior art, which at least partially automatically prepare food based on electrically stored recipes or digital recipes. For example, a user can select a recipe from a recipe database via a user interface of such a kitchen appliance. Then, the user is guided through the individual preparation steps, where one or more preparation steps are at least partially automatically performed by the kitchen appliance depending on the functional scope of the kitchen appliance. Summary of the Invention

[0003] It is an object of the present invention to provide an improved operating method for a kitchen system and an improved kitchen system for at least partially automatically preparing food, in which simple, fast, and / or reproducible preparation and / or processing of food can be achieved or supported. In particular, by means of the method and the kitchen system, it will be possible to achieve or support simple, fast, (partially) automatic, and / or reproducible preparation and / or processing of recipes having (individually) suitable portions / amounts of food.

[0004] The method, kitchen system, or computer program product provided by way of example solves the basic problems of the present invention.

[0005] The proposed kitchen system has one or more kitchen appliances for preparing and / or processing food. In particular, the proposed kitchen system is designed to prepare and / or process one or more food items / ingredients into meals and / or dishes by means of one or more kitchen appliances.

[0006] In the sense of the present invention, a kitchen appliance is a device for preparing food / meals / dishes and / or for processing, in particular for heating, chopping, and / or mixing / stirring food / ingredients. For example, in the sense of the present invention, a kitchen appliance can be a stove, an oven, a microwave oven, a refrigerator, a kettle, a grill, a toaster, a cooking pot, a (frying) pan, a container, a bowl, a mold, a tray, etc.

[0007] Preferably, at least one kitchen appliance of the kitchen system is designed as a kitchen utensil for at least partially automatically preparing and / or processing food, in particular for heating, chopping, and / or mixing / stirring food.

[0008] In the context of the present invention, a kitchen appliance is an electric, in particular multifunctional, kitchen electrical appliance having one or more preparation functions, such as heating, chopping and / or mixing / stirring food. For this purpose, the kitchen appliance can be equipped with an optional container for the food, an electric heating system for heating the food and / or a stirrer for stirring / mixing and / or chopping the food.

[0009] However, in the context of the present invention, a kitchen appliance can also be any other electric kitchen electrical appliance for preparing and / or processing (in particular for heating) food, such as a stove, an oven and / or a microwave oven.

[0010] In the context of the present invention, food is preferably foodstuffs, nourishment, nutritional products, alcoholic beverages, drinks and / or luxury foods for consumption. The food can be, for example, products of plant origin, such as vegetables, fruits and / or (dried) cereal products, and / or products of animal origin, such as eggs, meat products and / or dairy products.

[0011] In the context of the present invention, food can be solid, liquid, viscous, pasty, pulpy, etc.

[0012] In the context of the present invention, food can be the initial, intermediate and / or final product for consumption and / or for a meal and / or a dish. In particular, in the context of the present invention, food can form an ingredient for a dish and / or a meal, and / or can itself be formed by a plurality of food products, and / or can itself be a dish and / or a meal.

[0013] The proposed kitchen system, in particular the kitchen appliance of the kitchen system, preferably comprises a user interface, a data processing device and a control device.

[0014] The data processing device is preferably (in terms of data connection) connected or connectable to a (digital) recipe database having one or more (digital) recipes, a (digital) food database having at least one food parameter for one or more foods and / or a (digital) appliance database having at least one appliance parameter for a plurality of kitchen appliances.

[0015] Additionally or alternatively, the memory of the kitchen system or the kitchen appliance, in particular the data processing device, can have the recipe database, the food database and / or the appliance database or additional recipe databases, food databases and / or appliance databases.

[0016] Via the user interface, the user can select a recipe to be executed and / or prepared from the recipe database with the aid of the kitchen system.

[0017] In the sense of the present invention, a database is preferably a (digital) collection of data and / or data sets with multiple data. Particularly preferably, in the sense of the present invention, the database is designed as a relational database and / or a table-based database. In particular, in the sense of the present invention, the database includes at least one table and / or a (digital) collection of tables, especially where the rows of the table each contain a data set, and the columns of the table each contain at least one attribute.

[0018] Preferably, a recipe database, a food database, and / or an appliance database are designed as a relational database and / or a table-based database and / or are included in a (common) database system.

[0019] As described above, the recipe database preferably has multiple recipes.

[0020] In the sense of the present invention, a recipe is preferably a program and / or digital instructions for preparing and / or processing food by means of a kitchen system and / or kitchen appliances, especially a program and / or digital instructions for preparing food (products), meals, and / or dishes and / or their ingredients.

[0021] Preferably, in the sense of the present invention, a recipe includes one or more (sequential) preparation steps, each preparation step including one or more details, instructions, items of information, values, features, and / or parameters related to the food to be used and one or more details, instructions, items of information, values, features, and / or parameters related to the kitchen appliances to be used and / or the actions to be performed, hereinafter referred to as preparation parameters. For example, a preparation step may include a (predetermined) indication of the portion / quantity of the food to be used, hereinafter referred to as the recipe quantity, and the temperature of the kitchen appliance to be set as the (first) preparation parameter and the time for which the food is to be exposed to a certain temperature as the (second) preparation parameter.

[0022] In the sense of the present invention, the preparation parameters can be selected from time, especially heating time, cooling time, chopping time, or mixing time, can be selected from temperature, especially heating temperature or cooling temperature, can be selected from pressure, rotational speed, especially of an electric motor, and / or can be selected from power, especially heating power or cooling power.

[0023] Particularly preferably, in the sense of the present invention, a recipe is constructed in list form and / or is designed as a (digital) table, especially where each row and / or each data set contains at least or exactly one preparation step and / or contains instructions / details regarding the preparation step. In particular, in a recipe, one or more details, instructions, items of information, values, features, and / or parameters related to the food to be used, one or more kitchen appliances to be used, and / or one or more actions to be performed and / or one or more preparation parameters are assigned to each preparation step - preferably in list form.

[0024] A kitchen system, in particular a control device for kitchen appliances, is designed to at least partially automatically execute a recipe and / or the preparation of food and / or individual, multiple or all preparation steps based on a recipe, in particular based on preparation parameters mentioned in the recipe, in particular by controlling the electric motors and / or stirrers and / or heating systems of the kitchen system (in particular kitchen appliances).

[0025] The food database preferably includes one or more details, indications, items of information, values, characteristics and / or parameters for one or more foods, hereinafter referred to as food parameters. In particular, in the food database, one or more food parameters are assigned to one or more foods or food identifiers (preferably in list form).

[0026] In the sense of the present invention, food parameters can be physical values, physiological values, (volume) density, hardness, elasticity, melting temperature, boiling temperature, specific heat capacity, specific enthalpy of vaporization, thermal conductivity, solubility, nutritional value, starch content, sugar content, nutrient content and / or water content, degree of swelling, chopping ability, divisibility or any other characteristic of the relevant food product.

[0027] The appliance database preferably includes one or more details, indications, items of information, values, characteristics and / or parameters for one or more kitchen appliances of the kitchen system, hereinafter referred to as appliance parameters. In particular, in the appliance database, one or more appliance parameters are assigned to one or more kitchen appliances and / or appliance identifiers (preferably in list form).

[0028] Appliance parameters can be technical functions / abilities, such as heating function, cooling function, chopping function and / or stirring or mixing function, and / or technical characteristics, (food-specific) power, (food-specific) temperature, temperature range, maximum temperature, (food-specific) rotational speed, rotational speed range, maximum rotational speed, torque, (holding) capacity, (food-specific) maximum quantity, sieve aperture size of the relevant kitchen appliance, etc.

[0029] The proposed method is preferably carried out by means of the proposed kitchen system, in particular the kitchen appliances of the kitchen system.

[0030] In this method, use and / or access to a (digital) database system is provided, wherein the database system includes a (digital) recipe database having a plurality of (digital) recipes for processing and / or preparing food, wherein the recipes of the recipe database each contain at least one (preset) quantity of technical specifications and / or the quantity / portion of food to be used for preparation and / or the quantity / portion of food according to the recipe and at least one preparation parameter for one or more preparation steps, such as heating time, chopping time and / or mixing time.

[0031] The specific / preset and / or portion / quantity used in a recipe for preparation is hereinafter always referred to as the recipe quantity.

[0032] In the sense of the present invention, the quantity or portion is preferably: mass especially in units of [kg], volume especially in units of [m 3 or [l], length especially in units of [cm], and / or the number of food items. Preferably, especially in the recipe and / or via the user interface, the (recipe) quantity of the food is specified or indicated as kitchen measures, especially weight measures, capacity measures, count measures, length measures and / or indicated by tableware, such as indications regarding tablespoons, teaspoons and / or the tip of a knife with food.

[0033] Based on the user input and / or via the user interface of a kitchen system, especially a kitchen appliance, a recipe is selected from a recipe database. Especially thereafter, based on the said user input or further user input and / or via the user interface, preferably automatically / by itself and / or continuously / steplessly, the recipe quantity of the food is scaled, especially by means of a data processing device and / or to obtain an adjusted / scaled quantity of the food. For example, the user can specify via the user interface the number of portions and / or persons for which the selected recipe is to be executed. The data processing device can scale the recipe quantity and / or determine the scaled quantity based on the number of portions and / or persons.

[0034] In the sense of the present invention, the term "scale" is preferably understood to mean an adjustment (especially automatic, stepless and / or quantitative) of especially the recipe quantity of the food, especially based on the user input and / or to change the quantity of the food, meal or dish to be prepared and / or to determine the scaled / adjusted quantity.

[0035] According to a first method variant of the proposed method, the database system (in addition to the recipe database) also includes a (digital) food database having at least one food parameter for the food, such as a specific heat capacity, a specific enthalpy of vaporization and / or a vaporization rate, a chopping coefficient for determining, setting or adjusting the chopping time and / or a mixing coefficient for determining, setting or adjusting the mixing time.

[0036] Automatically determine, set or adjust preparation parameters based on the scaled food quantity and using a food database and / or food parameters, in particular without additional input by the user and / or (merely) with additional input by means of a data processing device. For example, by means of the specific heat capacity of the food, the (required) heating time to a (target) temperature can be set / determined / adjusted, by means of the specific enthalpy of vaporization, the vaporization rate can be set / determined / adjusted, by means of a chopping coefficient, the (required) chopping time can be set / determined / adjusted, and / or by means of a mixing coefficient, the (required) mixing time for the scaled quantity can be set / determined / adjusted.

[0037] In this way, even when using scaled recipes and / or scaled quantities, a constant / consistent quality of the preparation result can be ensured. In particular, the flexibility of the kitchen system is increased, and / or the individual preparation steps are (fully) automatically adapted to changes in quantity, preferably without manually setting or adjusting the individual preparation parameters.

[0038] According to a second method variant that can also be implemented independently (which can also be carried out in combination with the first method variant), the database system - in particular in addition to a recipe database and / or a food database - also includes a (digital) appliance database having at least one (appliance-specific) appliance parameter for a plurality of kitchen appliances.

[0039] The appliance parameters can be technical and / or food-specific functions / capabilities of the kitchen appliance, such as a heating function, a cooling function, a mixing or stirring function and / or a chopping function, and / or technical and / or food-specific characteristics, (food-specific) power, (food-specific) temperature, (food-specific) temperature range, (holding) capacity and / or (food-specific) maximum quantity / share of the kitchen appliance.

[0040] Based on the scaled food quantity and / or the scaled food quantity after conversion, and using the appliance database and / or the appliance parameters, in particular the capacity and / or the (food-specific) maximum quantity as the appliance parameters, automatically determine and / or select the kitchen appliance or the preparation step to be used for the preparation - in particular without additional input by the user and / or (merely) with additional input by means of a data processing device - in particular by (systematically) comparing the capacity and / or the maximum quantity of the kitchen appliance with the scaled food quantity.

[0041] In particular, the kitchen appliance is automatically selected from the appliance database having the appliance parameters required for the preparation step, such as a capacity and / or a maximum quantity that is large enough for the scaled quantity.

[0042] Particularly preferably, the smallest possible kitchen appliance is automatically selected, and / or a kitchen appliance with the smallest capacity that is still sufficient to prepare the scaled quantity is selected.

[0043] Optionally, when determining and / or selecting a kitchen appliance to be used - in addition to the appliance database and / or appliance parameters - a food database and / or food parameters are used, in particular (volume) density, starch content and / or sugar content and / or degree of swelling, in particular determining the food-specific maximum amount of the kitchen appliance together with the capacity as an appliance parameter.

[0044] In this way, the flexibility of the kitchen system is increased and / or an adaptation / adjustment and / or optimization is made to the number and / or use of the kitchen appliances used, in particular changing the amount (fully) automatically.

[0045] Furthermore, by means of the proposed method, system-related size limitations can be circumvented and / or solved by outsourcing and / or distributing one or more preparation steps to other and / or additional kitchen appliances and / or preparing a larger amount of food, in particular without having to perform a single or multiple preparation steps multiple times. In this way, the preparation time and resource use, in particular the energy consumption, can be reduced or minimized.

[0046] Preferably, the kitchen appliances are preset in the recipe and / or the recipe contains an indication of the kitchen appliances to be used for the preparation steps. Hereinafter, the kitchen appliances specific / preset in the recipe and / or to be used for the preparation steps are always referred to as recipe-specific kitchen appliances.

[0047] Based on the scaled food portion / amount and / or the adjusted food portion / amount and using the appliance parameters (in particular the capacity), it is automatically checked - in particular without additional input by the user and / or (merely) with additional input by means of a data processing device - whether alternative or additional kitchen appliances other than the recipe-specific kitchen appliances are to be used, in particular in order to reduce the preparation time and / or the energy consumption of the preparation.

[0048] In the case of a reduced amount, in particular by (systematically) comparing the scaled amount with the capacity and / or the maximum amount of the kitchen appliance, it is preferably checked whether there are available and / or can be used and / or are to be used kitchen appliances smaller than the recipe-specific kitchen appliance.

[0049] Preferably, in the case of an increased amount, in particular by (systematically) comparing the scaled amount with the capacity of the kitchen appliance, it is checked whether the recipe-specific kitchen appliance can still be used or whether there are available and / or can be used and / or are to be used kitchen appliances larger than the recipe-specific kitchen appliance or additional kitchen appliances for the recipe-specific kitchen appliance.

[0050] Preferably, each preparation step of using the kitchen appliance is determined, set and / or adjusted.

[0051] After automatically determining, setting and / or adjusting preparation parameters and / or kitchen appliances, especially for all preparation steps of a selected recipe, by means of a kitchen system, especially a control device of the kitchen system, especially taking into account the determined, set or adjusted preparation parameters, the preparation and / or recipe is preferably at least partially automatically executed.

[0052] Another aspect of the invention, which can also be implemented independently, relates to a computer program product comprising instructions which, when the program of the computer program product is executed by a data processing device of a kitchen system (especially a kitchen appliance), cause the data processing device to execute the proposed method and / or one or more method steps of the proposed method. In particular, the data processing device comprises a computing unit for executing the program of the computer program product and / or a memory on which the program of the computer program product is (electronically) stored. In this way, the corresponding advantages are achieved.

[0053] The above aspects, features, method steps and method variants of the invention, as well as the aspects, features, method steps and variants of the invention resulting from the claims and the following description, can in principle be implemented independently of each other, but can also be implemented in any combination and / or order. Description of the Drawings

[0054] Other aspects, advantages, features and properties / characteristics of the invention result from the following description of the claims and preferred embodiments and with reference to the drawings. It shows:

[0055] Figure 1 is a schematic side view of the proposed kitchen appliance;

[0056] Figure 2 is a schematic diagram of the proposed kitchen system with a kitchen appliance according to Figure 1 which also has a kitchen appliance and a database system;

[0057] Figure 3 is a schematic flow chart of the operating method of the proposed kitchen system.

[0058] Figure 4 is a schematic diagram of an exemplary process of the food temperature changing over time when heating food.

[0059] Figure 5 is a schematic diagram of an exemplary process of the scaled food quantity changing with the scaling factor; and

[0060] Figure 6 is a schematic diagram of the time required to chop food changing with the quantity. Detailed Description of the Invention

[0061] In the drawings, some of which are not to scale and are merely schematic, the same reference numerals are used to denote identical, equivalent or similar parts and components, whereby corresponding or equivalent features and advantages can be obtained even without repeated description.

[0062] Figure 1 Schematically shown is the proposed cooking device / food processor / kitchen appliance 1 for preparing food and / or for processing food / ingredients, in particular for preparing meals / dishes and / or their components. The kitchen appliance 1 is preferably an electric multi-functional kitchen appliance / food processor designed for chopping, stirring / mixing and / or heating / cooking food.

[0063] The kitchen appliance 1 preferably has a base 10 and / or a vessel / container 20 for receiving / accommodating food (the food is not shown).

[0064] The base 10 and the vessel 20 are preferably electrically and / or mechanically connected or connectable to each other, in particular allowing heating and / or mixing / stirring of the food in the vessel 20. Additionally, a possible solution is also where the base 10 and the vessel 20 are additionally fluidly connected or connectable to each other, for example in order to direct the water vapor generated in the base 10 into the vessel 20.

[0065] Figure 1 Shown is the kitchen appliance 1 in its normal use state and / or in a connected position in which the vessel 20 is electrically and / or mechanically connected to the base 10.

[0066] The base 10 preferably has an insertion seat 10A for at least partially and / or at the bottom receiving / accommodating the vessel 20. Particularly preferably, the vessel 20 is at least partially inserted or suspended in the base 10 in order to mechanically and / or electrically connect the vessel 20 to the base 10.

[0067] The vessel 20 has a wall 20W, a bottom 20B and a preparation chamber ZR, where the wall 20W radially / laterally delimits the preparation chamber ZR, while the bottom 20B axially / from below delimits the preparation chamber ZR.

[0068] The vessel 20 preferably has a lid 20D in order to axially / from above delimit the preparation chamber ZR and / or in particular to close it pressure - safely.

[0069] Optionally, the vessel 20 is equipped with a handle 20G to simplify the handling of the vessel 20.

[0070] In the illustrated embodiment, the shape of the vessel 20 is at least substantially annular and / or cylindrical. However, in principle, the vessel 20 is angled, and in particular a rectangular embodiment is also possible.

[0071] The vessel 20 has a central axis A which passes centrally through the vessel 20 and / or the preparation chamber ZR, as Figure 1 shown.

[0072] Preferably, the central axis A is the longitudinal axis or axis of symmetry of the vessel 20 which is preferably elongate cylindrical and / or at least substantially rotationally symmetric.

[0073] Optionally, the vessel 20 is equipped with a stirrer 20R, in particular for comminuting / chopping and / or (thoroughly) mixing / stirring food in the preparation chamber ZR. The stirrer 20R is preferably rotatably mounted and / or located at the bottom 20B of the vessel 20. The stirrer 20R preferably has a plurality of stirring paddles / blades, in particular exchangeable stirring paddles / blades.

[0074] Preferably, the stirring blades have cutting edges or are designed as cutting blades for chopping food.

[0075] Preferably, the central axis A of the vessel 20 corresponds to the axis of rotation of the stirrer 20R.

[0076] Preferably, the vessel 20 is mechanically connected or connectable to the base 10 in order to drive the stirrer 20R by means of the base 10.

[0077] In order to drive the stirrer 20R, the kitchen appliance 1, in particular the base 10, has an electric motor 10E which is connected or connectable to the stirrer 20R via a transmission shaft 10W and / or – at the connection location of the vessel 20 – engages positively from below in the bottom 20B.

[0078] As already explained at the beginning, the kitchen appliance 1 is designed to heat food and / or semi-cooked food in the vessel 20 and / or the preparation chamber ZR.

[0079] For this purpose, the vessel 20 and / or the preparation chamber ZR is / are electrically heatable and / or the kitchen appliance 1 has an electric heating system 20H.

[0080] The heating system 20H is designed to (directly) heat the vessel 20, in particular the bottom 20B and / or the preparation chamber ZR. Particularly preferably, the heating system 20H is designed as a thick-film heater.

[0081] In the illustrated embodiment, the heating system 20H is integrated into the vessel 20, in particular the bottom 20B, and / or the heating system 20H or a part of the heating system 20H forms the bottom 20B of the vessel 20 or a part thereof. However, it is also possible for the base 10 to have the heating system 20H or to form the heating system 20H.

[0082] In order to be able to supply power to the base 10 and / or the utensil 20, in particular to the heating system 20H and / or the electric motor 10E, the kitchen appliance 1, in particular the base 10, is equipped with a power supply unit 10N - preferably having appropriate charging electronics - and / or a power cord 10C for connection to a power supply.

[0083] Preferably, the base 10 has one or more electrical connectors 10X and / or 10Y for the utensil 20 in order to electrically connect the utensil 20 to the base 10 and / or the power supply unit 10N and / or supply electrical energy / power thereto at the connection location.

[0084] (One or more) electrical connectors 10X and / or 10Y are preferably integrated into the receptacle 10A of the base 10, in particular by inserting the utensil 20 into the base 10, and an electrical connection is automatically established between the utensil 20 and the base 10.

[0085] The utensil 20 preferably has one or more electrical connectors 20X and / or 20Y corresponding to the electrical connectors 10X and / or 10Y, preferably where the electrical connectors 20X and / or 20Y are located on the underside of the utensil 20 / or on the bottom 20B, as Figure 1 shown.

[0086] The electrical connectors 10X / 10Y and 20X / 20Y are preferably formed by one or more electrical contacts or - especially for wireless power transfer - by one or more coils.

[0087] The kitchen appliance 1, in particular the base 10, preferably has a user interface 10U, a data processing device 10R, a control device 10S, a communication device 10K and / or a metering device 10M, preferably where the user interface 10U, the data processing device 10R, the control device 10S, the communication device 10K, the metering device 10M, the power supply unit 10N, the heating system 20H, the electric motor 10E and / or the connectors 10X, 10Y are electrically connected to each other, as Figure 1 shown by the dashed lines in.

[0088] The user interface 10U is formed by at least one display device 10D (such as a screen) and / or at least one input device 10B (in particular a control element such as a knob). Via the user interface 10U, the user of the kitchen appliance 1 can interact with the kitchen appliance 1 and / or retrieve and / or add one or more parameters and / or items of information from / to the kitchen appliance 1, for example regarding the operation of the kitchen appliance 1, the food to be prepared and / or the recipe to be used.

[0089] The data processing device 10R is preferably a device for evaluating, storing, and / or processing one or more signals, data, measured values, reference values, information, parameters, etc. In particular, the data processing device 10R has a computing unit (such as a processor) and / or a (data) storage / memory, for example in the form of an SSD.

[0090] The control device 10S is preferably designed to control, in particular according to the technical specifications of a recipe, in particular to activate or deactivate the electric motor 10E and / or the stirrer 20R and / or the heating system 20H, and / or preferably at least partially automatically adjust the power of the electric motor 10E and / or the heating system 20H.

[0091] With the aid of the communication device 10K, the kitchen appliance 1 can be coupled (in terms of data connection) to one or more (external) devices, in particular a mobile device 5 (such as a mobile phone / cellular phone) and / or a device, in particular a central device (such as a server).

[0092] In particular, the communication device 10K enables a wired or wireless data connection between the kitchen appliance 1 and one or more (external) devices and / or one or more devices in order to determine signals and / or information, in particular regarding the operation of the kitchen appliance 1, the food to be prepared, and / or the recipe to be used, and / or to exchange food between the kitchen appliance 1 and the devices and / or appliances, where the data exchange and / or signal transmission can take place directly or indirectly.

[0093] For the purposes of the present invention, a signal is preferably a means for transmitting information, (modulated) waves, bit sequences, data packets in the sense of information technology, etc. In particular, one or more information segments are assigned to and / or contained in the signal, and the one or more information can be transmitted by means of the signal.

[0094] The communication device 10K preferably includes a receiver for receiving signals, a transmitter for transmitting signals, and / or an interface, in particular a radio interface, a WPAN interface, a near-field communication interface, an NFC interface, a WLAN interface, or other (particularly preferred) wireless interfaces.

[0095] With the aid of the metering device 10M, one or more metering variables can be determined / measured (directly or indirectly), such as temperature, weight, voltage, current, resistance, rotational speed, pressure, air humidity, and / or the inclination angle of the kitchen appliance 1, in particular the inclination angle of the base 10 and / or the vessel 20, particularly preferably the inclination angle of the electric motor 10E and / or the heating system 20H. For this purpose, the metering device 10M has one or more sensors and / or metering units, such as a temperature sensor, a balance, a voltage metering unit / voltmeter, a current metering unit / ammeter, a rotational speed metering unit / revolution counter, a pressure sensor, a humidity sensor, and / or an inclination angle sensor.

[0096] Figure 2 Schematically shows the proposed kitchen system 100, which is used for at least partially automatically preparing and / or processing food, especially for preparing meals / dishes and / or their ingredients.

[0097] The kitchen system 100 is preferably multi-part and / or formed by a plurality of (individual) components.

[0098] The kitchen system 100 includes at least one kitchen device / kitchen utensil / kitchen appliance, especially the kitchen appliance 1. However, preferably, the kitchen system 100 includes a plurality of kitchen appliances, especially for preparing food by means of selecting kitchen appliances.

[0099] In Figure 2 In the illustrated embodiment, the kitchen system 100 includes, in addition to the kitchen appliance 1, a mixer / stirrer 2, a plurality of pots 3A to 3C, and a plurality of pans 4A to 4C.

[0100] Preferably, the kitchen appliances of the kitchen system 100 are differently designed and / or some or all of the kitchen appliances of the kitchen system 100 differ in terms of their functions, technical and / or food-specific capabilities, functions, and / or characteristics, especially with respect to power, temperature or temperature range, (food-specific) capacity, and / or (food-specific) maximum amount.

[0101] In the illustrated embodiment, the kitchen appliances, especially the pots 3A to 3C and the pans 4A to 4C, have different sizes / dimensions, and / or the kitchen appliances, especially the pots 3A to 3C and the pans 4A to 4C, have different (holding) capacities.

[0102] As explained at the beginning, the proposed kitchen system 100 preferably includes a user interface, a data processing device, and / or a control device.

[0103] Preferably, the user interface 10U, the data processing device 10R, and / or the control device 10S of the kitchen appliance 1 serve as the user interface, the data processing device, and / or the control device of the kitchen system 100. However, a solution in which another kitchen appliance includes the user interface, the data processing device, and / or the control device of the kitchen system 100 or forms the user interface, the data processing device, and / or the control device of the kitchen system 100 is also feasible.

[0104] For example, the kitchen system 100 may include or be coupled to (in terms of a data connection) a mobile device 5, such as a mobile phone / cell phone. Preferably, the mobile device 5 includes additional user interfaces, additional data processing devices, and / or additional control devices of the kitchen system 100 or forms additional user interfaces, additional data processing devices, and / or additional control devices of the kitchen system 100.

[0105] The kitchen system 100, in particular the data processing device 10R, is preferably connected or connectable to a database system 6 (in terms of a data connection). Additionally or alternatively, the kitchen system 100, preferably the kitchen appliance 1 and / or the mobile device 5, may include an additional database system 6.

[0106] The database system 6 preferably includes a (digital) recipe database 6R, a (digital) food database 6L, and / or a (digital) appliance database 6G. The database system 6 may also include other databases, such as a (digital) measurement unit database including a plurality of measurement units (and / or measurement unit types) and associated conversion factors.

[0107] As already explained at the beginning, the recipe database 6R, the food database 6L, and / or the appliance database 6G are preferably (respectively) designed as relational and / or table-based databases and / or integrated in a (common) database system 6.

[0108] The database system 6, in particular the recipe database 6R, preferably includes one or more (digital) recipes or recipe programs R. In particular, the recipe R includes program instructions for preparing / processing food by means of the kitchen system 100 and / or the kitchen appliance 1.

[0109] The recipes R preferably each have at least one or more preparation steps Z, where the preparation steps Z are performed one after another and / or in a preset order and / or each form a data set of the recipe R.

[0110] Preferably, the database system 6, in particular the recipe database 6R, and particularly preferably each recipe R of the recipe database 6R, has (exactly) one data set for each preparation step Z.

[0111] Preferably, each recipe R or each preparation step Z of the recipe R includes one or more technical specifications, information items, values, characteristics, and / or parameters related to the food to be used and / or the food according to the recipe, and / or one or more technical specifications, information items, values, characteristics, and / or parameters related to the kitchen appliances to be used and / or the kitchen appliances according to the recipe and / or the actions or instructions to be performed.

[0112] Technical specifications, items of information, values, features, and / or parameters related to a kitchen appliance and / or an action or instruction to be performed according to a recipe are hereinafter referred to as preparation parameters.

[0113] For example, the preparation parameters for a recipe R and / or a preparation step Z may be a (preparation) time t, a (preparation) temperature T, a (preparation) pressure, a (preparation) rotational speed, and / or a (preparation) power P.

[0114] For example, in a first preparation step Z1 of a recipe R, within a predetermined heating time ta as a (first) preparation parameter, a share / quantity M1 of a specific or recipe-defined food item may be subject to a predetermined temperature T or a (heating) power P as a (second) preparation parameter in a recipe-specific kitchen appliance.

[0115] The food database 6L preferably includes one or more technical specifications, items of information, values, features, and / or parameters for one or more food items, hereinafter referred to as food parameters. In particular, in the food database 6L - preferably in tabular form - one or more food parameters are assigned to one or more food items and / or food identifiers L.

[0116] A food identifier L is an identifier assigned to a food (item) and is provided to uniquely identify the food (item). Figure 2 Three food identifiers L1 to L3 are shown, with the first food identifier L1 assigned to a first food, the second food identifier L2 assigned to a second food, and the third food identifier L3 assigned to a third food.

[0117] Preferably, for one or more food items, the database system 6, in particular the food database 6L, (exactly) has one data set with at least one food parameter.

[0118] For example, food parameters may be density, specific heat capacity c, enthalpy of vaporization h, chopping coefficient fz, mixing coefficient fm, hardness, elasticity, melting temperature, boiling temperature, nutritional value, thermal conductivity, solubility, and / or the divisibility of the food.

[0119] The database system 6, in particular the appliance database 6G, preferably includes one or more technical specifications, items of information, values, features, and / or parameters for the kitchen appliances of the kitchen system 100, hereinafter referred to as appliance parameters.

[0120] In particular, in the database system 6 or the appliance database 6G, one or more appliance parameters are preferably assigned to one or more types of kitchen appliances and / or one or more appliance identifiers G in tabular form.

[0121] The appliance identifier G is an identifier assigned to a kitchen appliance and is used to uniquely identify the kitchen appliance. Particularly preferably, each kitchen appliance of the kitchen system 100 is precisely assigned one appliance identifier G.

[0122] In Figure 2 it shows eight appliance identifiers G1 to G4C, where the first appliance identifier G1 is assigned to the kitchen appliance 1, the second appliance identifier G2 is assigned to the blender 2, the third appliance identifier G3A to the fifth appliance identifier G3C are assigned to the pots 3A to 3C, and the sixth appliance identifier G4A to the eighth appliance identifier G4C are assigned to the pans 4A to 4C.

[0123] Preferably, the database system 6, in particular the appliance database 6G, (precisely) has a data set that has at least one appliance parameter for each kitchen appliance of the kitchen system 100.

[0124] For example, the appliance parameters can be technical and / or food-specific functions, such as heating function, cooling function, chopping function, and / or stirring / mixing function, and / or technical and / or food-specific characteristics, such as power P, (food-specific) capacity V, (food-specific) temperature, temperature range, (food-specific) maximum temperature, (food-specific) rotational speed, rotational speed range, (food-specific) maximum rotational speed, torque, (food-specific) maximum amount, sieve size, etc.

[0125] As already explained, the kitchen system 100, in particular the kitchen appliance 1 and / or the mobile device 5, particularly preferably the data processing device 10R, is (in terms of data connection) coupled or can be coupled to the database system 6 (in particular the recipe database 6R, the food database 6L, and / or the appliance database 6G), preferably by means of the communication device 10K and / or in such a way that data or data sets (in particular preparation parameters, food parameters, and / or appliance parameters) can be retrieved, processed, stored, and / or modified particularly preferably by means of the data processing device 10R.

[0126] In the following, with reference to Figures 3 to 6 the proposed method for operating the kitchen system 100 and / or the kitchen appliance 1 is described in more detail.

[0127] The method is preferably multi-stage or multi-step. In particular, the method has a plurality of method steps.

[0128] Figure 3 It shows a schematic flow chart / flow table of the proposed method, which has a plurality (here 8) of method steps S1 to S8, where the individual method steps S1 to S8 can in principle be implemented independently of each other.

[0129] The proposed method is preferably carried out by or in the kitchen system 100, in particular by means of the kitchen appliance 1, the control device 10S, the data processing device 10R, the user interface 10U, the communication device 10K and / or the database system 6.

[0130] As already explained at the beginning, with the proposed method, the modified and / or scaled food quantity M2, compared to the recipe-defined quantity M1, should also be at least partially automatically prepared by means of the kitchen system 100, in particular by (automatically) determining, setting or adjusting one or more preparation parameters and / or the kitchen appliances to be used, and particularly preferably fully automatically and / or (exclusively) and / or without the user having to manually set or adjust the preparation parameters and / or manually select the kitchen appliances.

[0131] The method is preferably initiated by an input of the user via the user interface 10U, in particular an input of the input device 10B.

[0132] Preferably, in a first method step S1, a recipe R is selected from the database system 6 / recipe database 6R, in particular via the user interface 10U or the input device 10B and / or by accessing the recipe database 6R to select the recipe from the database system 6 / recipe database 6R.

[0133] Thus, in the first method step S1, the user can access the database system 6 (in particular the recipe database 6R) via the user interface 10U (in particular the input device 10B and / or the display device 10D) to select a preferred recipe R, as Figure 3 shown by the dashed line.

[0134] In another method step or second method step S2, a scaling factor fs is determined and / or the selected recipe R is scaled in terms of the share / quantity (of the food), in particular by means of further user input. However, user input may also not be required here. For example, the scaling factor fs or the number of portions or per person can be stored or preset in the data processing device 10R.

[0135] The scaling factor fs is preferably a factor that multiplies the share / quantity M1 of the food item(s) specified / defined in the recipe R or according to the recipe R (hereinafter referred to as the recipe quantity M1) in order to be able to scale the recipe R or the recipe quantity M1 and / or to determine the scaled share / quantity M2, particularly preferably according to the following equation:

[0136] M2 = fs M1.

[0137] Preferably, the user can input the desired number of portions, the amount of available food items, and / or the actual conditions via the user interface 10U, in particular via the input device 10B, to determine the scaling factor fs.

[0138] For example, if the user only wants two portions instead of the four portions specified or preset in the recipe R, or only half of the amount of food required by the selected recipe R is available, or the user's hunger level is below average, then the scaling factor fs is 0.5.

[0139] In another method step or a third method step S3, analyze the recipe R and / or the recipe sequence of the recipe R with respect to the required food (items). In particular, retrieve in the preparation step Z of the recipe R or based on the specific amount of food M1 of the recipe R from the database system 6, in particular from the recipe database 6R, as Figure 3 shown by the dashed line, and optionally store it in the data processing device 10R.

[0140] In another method step or a fourth method step S4, scale the recipe amount M1 or multiply it by the scaling factor fs - in particular in the data processing device 10R or with the aid of the data processing device 10R - in order to determine / calculate the scaled amount M2.

[0141] Preferably, scale all the amounts M1 specific in the recipe R and / or in the preparation step Z and / or all the recipe amounts M1. However, it is possible to exclude one or more recipe amounts M1 from the scaling and / or not scale all the food amounts M1 of the recipes, and / or reverse the scaling of one or more recipe amounts M1 in subsequent method steps, as will be explained in more detail below.

[0142] In another method step or a fifth method step S5, (automatically) optimize the preparation or adapt the preparation to the scaled amount M2 or the scaled - down amount M2. Preferably, in particular (exclusively) with the aid of the data processing device 10R, set or adapt one or more preparation parameters according to the scaled amount M2, in particular using the food database 6L and / or one or more food parameters.

[0143] By determining, setting, or adjusting the preparation parameters, the quality of the prepared food, the prepared dish, and / or the prepared meal can be kept constant even if the amount M2 is changed or scaled.

[0144] It has been found that the (preparation) time t of one or more food items, in particular the heating time ta, the chopping time tz, and / or the mixing time tm - preferably exclusively - must be adapted to the scaling of the recipe R and / or the scaled amount M2, in particular in order to obtain consistent results.

[0145] On the other hand, the power P (especially the stirring level, chopping level, and / or heating level) and / or (target) temperature of the kitchen system 100 and / or the kitchen appliance 1 are not suitable. However, a method variant is feasible, in which, in addition to or instead of the time t, the power P and / or the temperature T of the kitchen system 100 and / or the kitchen appliance 1 are also suitable for the scaling and / or the scaled quantity M2 of the recipe R.

[0146] To determine, set, or adjust the preparation parameters, the preparation steps Z are performed one after another, preferably using the preparation parameters of the first preparation step Z determined / set / adjusted first and the preparation parameters of the last preparation step Z determined / set / adjusted last.

[0147] Preferably, the preparation steps Z are classified as "heating", "cooking / boiling", "steaming", "chopping", and / or "mixing and stirring".

[0148] In heating, the food is heated by means of the kitchen system 100, especially the kitchen appliance 1, particularly preferably by means of the heating system 20H. Preferably, the food is heated to the (target or preparation) temperature Tz, preferably within the heating time ta, and / or the food is cooked at the (target or preparation) temperature Tz, preferably by boiling and / or steaming the food.

[0149] In particular, heating can be cooking, boiling, and / or steaming the food.

[0150] When cooking or boiling, the food is preferably cooked in a liquid at the temperature Tz and / or the boiling temperature of the liquid and / or at least substantially 100 °C, especially in water.

[0151] During steaming, the food can be cooked without a liquid, especially water, or by means of a liquid, especially water. Preferably, steaming can include cooking the food in the steam of a medium and / or cooking the food without contact with the medium (such as water) that generates the steam (steam cooking or vapor cooking).

[0152] During chopping, the food is chopped, crushed, or pureed by means of the kitchen system 100, especially the kitchen appliance 1, particularly preferably the blender 20R, preferably within the chopping time tz.

[0153] In mixing and stirring (both hereinafter referred to as mixing), the food is stirred and / or mixed / commingled by means of the kitchen system 100, especially the kitchen appliance 1, particularly preferably the blender 20R, preferably within the mixing time tm.

[0154] In the case of heating, especially during cooking, boiling and / or steaming, the preparation parameters to be set or adjusted are the heating time ta, and / or the heating time ta is set or adjusted to the scaled recipe R and / or the scaled quantity M2.

[0155] In the case of chopping, the preparation parameters to be set or adjusted are the chopping time tz, and / or the chopping time tz is set or adjusted to the scaled recipe R and / or the scaled quantity M2.

[0156] In the case of mixing, the preparation parameters to be set or adjusted are the mixing time tm, and / or the mixing time tm is set or adjusted to the scaled recipe R and / or the scaled quantity M2.

[0157] To set or adjust the preparation parameters, especially the heating time ta, the chopping time tz and / or the mixing time tm, the required data, technical specifications, information items, values, features and / or parameters are retrieved from the database system 6, especially the recipe database 6R, the food database 6L and / or the appliance database 6G, and / or at least temporarily stored and / or processed in the data processing device 10R.

[0158] Preferably, it is first checked and / or checked by means of the first branching / judgment D1 whether heating is carried out in the preparation step Z, especially by comparing the (target or preparation) temperature Tz of the preparation step Z with a predetermined threshold temperature. For example, if the (target or preparation) temperature Tz of the preparation step Z is greater than or equal to 50 °C, then heating is carried out.

[0159] If there is heating and / or the (target or preparation) temperature Tz of the preparation step Z is greater than the threshold temperature, then preferably it is subsequently checked and / or checked by means of the second branching / judgment D2 whether steaming or boiling is carried out, for example by means of the amount of water heated and / or by checking according to the recipe whether a steaming utensil is to be used for steaming or boiling.

[0160] In the case of boiling, the heating time ta is preferably determined, set or adjusted in the (calculation) operation O1, and / or in the case of steaming in the (calculation) operation O3.

[0161] Preferably, the heating time ta is the time for heating the food in the preparation step Z of the recipe R. In particular, the heating time ta is the time required to reach the target temperature Tz of the food, and / or the time during which the food has or is exposed to the target temperature Tz.

[0162] The target temperature Tz is preferably the temperature at which the cooking process of heating the food begins. In particular, the target temperature Tz is specific to the food.

[0163] Preferably, the heating time ta increases as the recipe quantity M1 increases and / or as the proportionality factor fs is greater than 1, and the heating time ta decreases as the recipe quantity M1 decreases and / or as the proportionality factor fs is less than 1.

[0164] Accordingly, the (proportionally converted) heating time ta2 for the increased quantity M2 is greater, while the (proportionally converted) heating time ta2 for the reduced / decreasing quantity M2 is less than the (recipe-specific) heating time ta1 for the recipe quantity M1.

[0165] Figure 4 The figure shows a schematic diagram of an exemplary process of the food temperature T varying with time t during food heating. The solid line is the temperature curve of the first quantity or recipe quantity M1, and the dashed line is the temperature curve of the second quantity or proportionally converted quantity M2, where the proportionally converted quantity M2 is less than the recipe quantity M1. For the recipe quantity M1, the heating time ta1 is required to reach the temperature Tz. For the proportionally converted quantity M2, a shorter heating time ta2 is required to reach the temperature Tz. Accordingly, the heating time ta is reduced due to the proportional conversion of the share / heating time variation amount Δta.

[0166] The heating time ta depends on the heating power P of the kitchen appliance, the heat capacity C / specific heat capacity c of the food, the quantity M2 of the food, the actual temperature Ti of the food, and the (preparation or target) temperature Tz of the preparation step Z, and particularly preferably (approximately) according to the following equation:

[0167] ta = (CΔT) / P,

[0168] where C (particularly in units of [J / K]) is the heat capacity of the food, ΔT (particularly in units of [K]) is the temperature rise to be achieved, and P (particularly in units of [W]) is the effective heating power of the kitchen appliance.

[0169] The heat capacity C is the product of the specific heat capacity c of the food (particularly in units of [J / (kg K)]) and the (proportionally converted) quantity M2 of the food (particularly in units of [kg]).

[0170] In the case of multiple food items, the heat capacities C of the individual food items i are added to calculate the total heat capacity C, particularly preferably according to the following equation:.

[0171] C = Σ i C i = Σ i (M2 i c i ).

[0172] The specific heat capacity c of the food can in particular be obtained from the food database 6L and / or - in particular in the case of foods with multiple ingredients - calculated on the basis of the nutritional data in the food database 6L, preferably according to the following equation:

[0173] c = Σ i c i x i ,

[0174] where x is the mass fraction of the ingredients of the food.

[0175] The required temperature rise ΔT is the difference between the target temperature Tz and the actual temperature Ti of the food.

[0176] The actual temperature Ti of the food is the temperature of the food at the start of the preparation step Z. In particular, the actual temperature Ti of the food depends on the preparation history and / or previous preparation steps Z. Preferably, the actual temperature Ti is greater than the ambient room temperature.

[0177] Food that has been heated in a previous preparation step Z cools over time and / or with each subsequent preparation step Z, especially if no heating and / or addition of (additional) heated food takes place.

[0178] Approximately, the temperature of the food decreases with each preparation step Z and / or over time at a (constant) cooling rate rc, particularly preferably approximately according to the following equation:

[0179] Ti = Tm – N rc or Ti = Tm – Δt N rc,

[0180] where Tm (especially in [K]) is the temperature of the food immediately following the last heating preparation step Z, N is the number N of preparation steps Z after the last heating preparation step Z and / or from reaching the temperature Tm until the current preparation step Z, Δt N (especially in [s]) is the time (span) between the last heating preparation step Z and / or since reaching the temperature Tm until the current time (time point), and rc (especially in [K] or [K / s] (>0)) is the effective cooling rate per preparation step Z or the time (span) Δt N .

[0181] The (average) time (span) Δt elapsed since the last heating preparation step Z N can be determined or estimated specifically in the recipe R and / or based on the recipe R and / or the number N of preparation steps Z, especially where the value of the normal / average time (span) Δt N is determined empirically.

[0182] Additionally or alternatively, the time span Δt can be (automatically) measured N and / or the actual temperature Ti of the food, preferably by means of the kitchen appliance 1, in particular the data processing device 10R.

[0183] The temperature Tm can be the target temperature Tz of the last heating preparation step Z and / or a previous preparation step Z in which the food is heated.

[0184] However, the temperature Tm can also be the mixing temperature obtained by mixing a plurality of food items, preferably (approximately) according to the following equation:

[0185] Tm = [Σ i (C i T i )] / [Σ i C i ,

[0186] where C i (in particular in units of [J / K]) is the heat capacity, and Ti (in particular in units of [K]) is the temperature of the individual food items being mixed together.

[0187] Therefore, the temperature rise ΔT to be achieved or required is given (approximately) by the following formula:

[0188] ΔT = Tz – Ti = Tz – [Σ i (C i T i ) / Σ i C i + N rc

[0189] or

[0190] ΔT = Tz – Ti = Tz – [Σ i (C i T i ) / Σ i C i + Δt N rc.

[0191] However, the temperature rise ΔT to be achieved or required can also be estimated (approximately) according to the following formula:

[0192] ΔT = Tz – Tm.

[0193] Based on the required temperature rise ΔT, the specific heat capacity c, the scaled quantity M2, and the power P of the kitchen appliance, the heating time ta can be set or adjusted.

[0194] Preferably, for the (computing) operation O1 and / or in order to set / adjust the heating time ta, the specific heat capacity c and / or the mass fraction x of the food ingredients are (automatically) retrieved from the food database 6L, and / or the heating power P is (automatically) retrieved from the electrical appliance database 6G, and / or the actual temperature Ti, the target temperature Tz, the time span Δt are (automatically) retrieved from the recipe database 6R N , the cooling rate rc and / or the number N of preparation steps, as Figure 3 shown by the dashed line in

[0195] Preferably, the heating time ta and / or the scaled setting or adjustment are performed for all food items to be heated and / or the preparation steps Z of the recipe R. However, certain food items and / or preparation steps Z may be excluded from the heating time ta and / or the scaled adjustment and / or the performed scaling (especially in the subsequent (computing) operation O2) may be reversed / cancelled.

[0196] In particular, a minimum share / amount M can be provided for one or more food items and / or one or more preparation steps Z min , and this minimum share / amount M must not be lower even through scaling or after scaling min .

[0197] For example, during frying / stir-frying, the minimum share / amount M of a specific fat min can be 20 g to prevent the food from burning.

[0198] Figure 5 shows a schematic diagram of an exemplary process in which the scaled food amount M2 varies with the scaling factor fs. The solid line shows the exemplary process of the scaled amount M2 of the first food (food identifier L1), while the dashed line shows the exemplary process of the scaled amount M2 of the second food (food identifier L2). The amount M2 of the first food can be extended indefinitely. However, the amount M2 of the second food can only be reduced to a lower threshold or a defined minimum amount M min , regardless of the scaling factor fs, and this minimum amount M min cannot be reduced.

[0199] In the case where the minimum amount M is not reached / fallen below by means of scaling min , preferably the minimum amount M is used min to set or adjust the heating time ta. However, although the minimum amount M is not reached / fallen below by means of scaling min , in principle it is also possible to use the scaled amount M2 to set or adjust the heating time ta, especially if the influence on the setting or adjustment of the heating time ta is negligible.

[0200] In the case of steaming, preferably in the same way as in the case of boiling, the heating time ta is preferably set or adjusted in the (calculation) operation O3.

[0201] However, it is possible that: especially due to the uniform distribution of steam in the cooking chamber and the generally poorer heat transfer effect during steaming compared to boiling, it is not necessary to change the heating time ta, or if the proportionality factor fs exceeds and / or is below a threshold value, for example, if the proportionality factor fs is greater than 1.5 and / or less than 0.5, then only the heating time ta needs to be changed.

[0202] If the heating time ta is not adjusted during steaming, then preferably the recipe quantity M1 of the food item (which is usually water) that generates steam is not scaled proportionally, or the proportional scaling that has been carried out is reset to the original value M1 or according to the quantity in the recipe.

[0203] If the recipe quantity M1 of the food item that generates steam also decreases / reduces and / or the proportionality factor fs drops below the threshold value during steaming, then preferably the minimum quantity M for the food item that generates steam must also be maintained min and it must also not be possible to fall below the minimum quantity M through proportional scaling or after proportional scaling min especially to avoid complete vaporization of the food that generates steam.

[0204] Additionally or alternatively, when scaling the recipe quantity M1 of the food that generates steam proportionally, the vaporization rate rv, the specific enthalpy of vaporization h of the food that generates steam, and / or the power P of the kitchen appliance can be considered, especially to prevent complete vaporization of the food that generates steam.

[0205] The proportionally scaled quantity M2 of the food that generates steam can be approximately determined according to the following equation:

[0206] M2≥rv ta2≈(P / h)ta2,

[0207] where M2 (especially in units of [kg]) is the proportionally scaled quantity of the food that generates steam, ta2 (especially in units of [s]) is the heating time, rv (especially in units of [kg / s] (>0)) is the vaporization rate, h (especially in units of [kJ / kg]) is the specific enthalpy of vaporization of the food that generates steam, and P (especially in units of [W]) is the (effective) heating power.

[0208] When the food that generates steam is used as part of the prepared food, dish, or meal, for example as a seasoning, when scaling the recipe quantity M1 of the food to be steamed proportionally, preferably the recipe quantity M1 of the food that generates steam is also scaled proportionally.

[0209] Preferably, when the recipe quantity M1 of the steam-generating food is proportionally converted, the ratio of the share / quantity of the steam-generating food remaining after steaming (hereinafter referred to as the remaining quantity) to the share / quantity M1 of the food to be steamed should be kept equal, preferably according to the following equation:

[0210] Mr2 / Md2 = Mr1 / Md1 or Mr2 = (Md2 / Md1)Mr1,

[0211] wherein, Mr2 (especially in units of [kg] or [l]) is the remaining quantity of the steam-generating food after proportional conversion, Md2 (especially in units of [kg] or [l]) is the quantity of the food to be steamed after proportional conversion, Mr1 (especially in units of [kg] or [l]) is the remaining quantity of the steam-generating food according to the recipe, and Md1 (especially in units of [kg] or [l]) is the quantity of the food to be steamed according to the recipe.

[0212] In particular, in order to prevent complete vaporization, in this case, the vaporization rate rv, the specific enthalpy of vaporization h, and / or the (effective) heating power P should preferably be considered, especially according to the following equation:

[0213] M2 = Mr2 + rv ta2 ≈ Mr2 + (P / h)ta2,

[0214] wherein, M2 (especially in units of [kg] or [l]) is the quantity of the steam-generating food after proportional conversion, Mr2 (especially in units of [kg] or [l]) is the remaining quantity of the steam-generating food, rv (especially in units of [kg / s] or [l / s] (>0)) is the vaporization rate, ta2 (especially in units of [s]) is the adjusted / proportionally converted heating time, h (especially in units of [kJ / kg]) is the specific enthalpy of vaporization of the steam-generating food, and P (especially in units of [W]) is the (effective) heating power.

[0215] Preferably, for the (calculation) operation O3 and / or for the proportionally converted quantity M1 of the steam-generating food and / or for calculating the proportionally converted quantity M2 of the steam-generating food, the vaporization rate rv and the specific enthalpy of vaporization h are (automatically) retrieved from the food database 6L, and / or the heating power P is (automatically) retrieved from the appliance database 6G, and / or the remaining quantity Mr1 of the steam-generating food according to the recipe retrieved (automatically) from the recipe database 6R and / or the recipe quantity Md1 of the food to be steamed, as Figure 3 shown by the dashed line in

[0216] If there is no heating and / or the (target or preparation) temperature Tz of preparation step Z is below the threshold temperature, then preferably subsequently check and / or check via a third branch / judgment D3 whether chopping or mixing is to be carried out, for example based on a recipe-specific speed level and / or the speed of the electric motor 10E and / or by comparing the recipe-specific speed level and / or speed with a threshold level or threshold speed to carry out chopping or mixing.

[0217] For example, chopping means that the recipe-specific speed level is greater than or equal to 900, 1000 or 1100 rpm, and mixing means that the recipe-specific speed level is less than 900, 1100 or 1200 rpm.

[0218] In the case of chopping, preferably set or adjust the chopping time tz to the scaled amount M2 of the recipe R and / or in the (calculation) operation O4.

[0219] The chopping time tz means the time during the preparation step Z of the recipe R to chop or puree food with the aid of the kitchen system 100, in particular the kitchen appliance 1, and particularly preferably the blender 20R. In particular, to obtain a predetermined chopping result and / or a predetermined block size distribution.

[0220] Preferably, the chopping time tz increases with an increase in the recipe amount M1 and / or with a scale factor fs greater than 1, and / or the chopping time tz decreases with a decrease in the recipe amount M1 and / or with a scale factor fs less than 1.

[0221] Therefore, the chopping time tz2 for an increased amount M2 is longer, while the chopping time tz2 for a decreased amount M2 is shorter than the chopping time tz1 of the recipe amount M1.

[0222] Figure 6 Shows a schematic process of the chopping time varying with the amount M of food to be chopped.

[0223] For the recipe amount M1, a chopping time tz1 is required to achieve the desired block size distribution.

[0224] For a scaled or smaller amount M2, a shorter chopping time tz2 is required to achieve the same block size distribution.

[0225] Therefore, since the share Δtz is scaled, the recipe-specific chopping time tz1 is reduced, especially without changing the preparation result or chopping result.

[0226] For one or more foods and / or the power of the kitchen appliance 1, the relationship between the chopping time tz and the amount M is preferably determined experimentally and / or empirically.

[0227] The chopping time tz depends in particular on the power and / or rotational speed or rotational stage of the kitchen appliance 1 or the electric motor 10E and / or the amount M1 and / or M2 of food and / or the type of food, in particular the physical structure of the food.

[0228] For a given power of the kitchen appliance 1 or the electric motor 10E, the chopping time tz of the food can be determined (approximately) according to the following equation:

[0229] tz = M fz,

[0230] where M (in particular in [kg]) is the amount of food and fz (in particular in [s / kg]) is the chopping coefficient.

[0231] The correlation / relationship between the chopping time tz and the amount M (in particular the chopping coefficient fz) is preferably determined experimentally and / or empirically, as Figure 6 shown by the four metering points in.

[0232] Preferably, the relationship and / or the chopping coefficient fz for one or more foods, the power and / or rotational stage or rotational speed of the electric motor 10E are stored in the database system 6, in particular in the food database 6L. However, the relationship and / or the chopping coefficient fz for one or more foods, the power and / or rotational stage or rotational speed of the electric motor 10E can also be stored in a separate chopping database.

[0233] It has been found that the same relationship and / or chopping coefficient fz can be used for multiple foods, and / or a unified chopping coefficient fz can be assigned to a food group containing multiple foods. In this way, the effort required to determine the relationship and / or the chopping coefficient fz is reduced.

[0234] In order to set or adjust the chopping time tz and / or in the (calculation) operation O4, the scaled food amount M2 is multiplied by the chopping coefficient fz assigned to the food, preferably by the chopping coefficient fz retrieved (automatically) from the database system 6 (in particular the food database 6L), as Figure 3 shown by the dashed line in.

[0235] In the case of mixing, preferably, in the (calculation) operation O5, the mixing time tm is also adjusted to the scaled food amount M. Preferably, the correlation / relationship (in particular the mixing coefficient fm) determined experimentally or empirically between the mixing time tm and the food amount M is used and / or retrieved (automatically) from the database system 6 (in particular from the food database 6L).

[0236] It has been found that mixing is relatively insensitive to changes in quantity. If the recipe quantity M1 is reduced and / or if the proportionality factor fs is less than 1, the adjustment of the mixing time tm can be omitted.

[0237] If the recipe quantity M1 is increased and / or if the proportionality factor fs is greater than 1, the mixing time tm1 should be increased, preferably by means of the mixing factor fm, in particular to ensure a consistent mixing result.

[0238] Particularly preferably, when the recipe quantity M1 of the food is increased by 50%, the mixing time tm is increased by 10%, preferably according to the following equation:.

[0239] tm2 = (M2 / M1)tm1(1.1 / 1.5),

[0240] where tm2 (in particular in [s]) is the adjusted mixing time, tm1 (in particular in [s]) is the mixing time according to the recipe, M1 (in particular in [kg]) is the quantity according to the recipe, and M2 (in particular in [kg]) is the scaled quantity.

[0241] Preferably, the (mathematical) relationships, equations, tables, and / or diagrams for determining, setting, or adjusting the preparation parameters, in particular the heating time ta, the chopping time tz, and / or the mixing time tm, are stored or saved electronically – for example as a functional equation or a table – in the data processing device 10R, particularly preferably stored or saved in the memory of the data processing device 10R.

[0242] If certain data, technical specifications, items of information, values, characteristics, and / or parameters cannot be used, retrieved, and / or are incorrect (in particular related to the food to be used), preferably preset (standard) values, characteristics, and / or parameters are used. For example, in the case of a lack of information about the specific heat capacity of the food, the specific heat capacity of water, i.e., approximately 4 kJ / (kg K), can be used. In this way, the error tendency of the proposed method is reduced.

[0243] As already stated, all preparation steps Z of the recipe R are checked with respect to the possible setting or adjustment of the preparation parameters.

[0244] In particular, after setting or adjusting the preparation parameters – based on another or the fourth or the last branch / judgment D4 – it is checked whether there are any further preparation steps Z available.

[0245] Once all preparation steps Z have been checked and the necessary adjustments have been made, the fifth method step S5 or the setting or adjustment of the preparation parameters is completed.

[0246] In a further method step or in a sixth method step S6, a plausibility check and / or an automatic check is carried out as to whether the recipe R can be carried out using the set or adjusted preparation parameters. In particular, an automatic check is carried out as to whether the preparation step Z can be carried out with the scaled quantity M2.

[0247] Preferably, an automatic check is carried out as to whether the scaled quantity M2 of non - divisible foods such as eggs exists only in integer multiples.

[0248] Preferably, an automatic check is carried out as to whether the quantity displayed by means of the user interface 10U is rounded and / or displayed in a predetermined unit of measurement. The unit of measurement, the type of unit of measurement and / or the conversion factor for the unit of measurement can be stored in the database system 6, in particular in the unit - of - measurement database.

[0249] Preferably, an automatic check is carried out as to whether the kitchen appliance, in particular the receptacle 20 of the kitchen appliance 1, can hold / accommodate the scaled quantity M2 and / or whether it is over - filled or under - filled. Preferably, an automatic check is carried out by comparing the (holding) capacity V of the kitchen appliance with the scaled food quantity M2, where the density of the food can be taken into account.

[0250] Preferably, a maximum quantity M (specific to the food) can be specified for one or more kitchen appliances and / or for one or more preparation steps Z max , in particular where the scaled quantity M2 is compared with the maximum quantity M max of the kitchen appliance to be used and / or with the maximum quantity M max for the preparation step Z in order to check whether the preparation step Z can be carried out.

[0251] For example, a (first) maximum quantity M can be specified for chopping and / or mixing max , where the chopping step Z can only be carried out up to the maximum quantity M max , or, if the maximum quantity M max is exceeded, the expected preparation result can no longer be achieved.

[0252] Furthermore, values or ranges can be specified for which the preparation step Z can only be carried out under certain conditions and / or by means of other measures.

[0253] For example, if a spatula / scraper is used, it is still possible to chop a scaled food quantity M2 that exceeds a predetermined value or a predetermined threshold M* but is less than the maximum quantity M max . Such a threshold is shown in the figure according to Figure 6 .

[0254] Preferably, after the settings or adjustments of the preparation parameters for all preparation steps Z have been completed, a plausibility check is carried out. However, it is also possible to carry out the plausibility check additionally or alternatively after each preparation step Z and / or after each setting or adjustment of the preparation parameters.

[0255] If the plausibility check is negative and / or the preparation step Z cannot be carried out with the scaled quantity M2, then, for example, an error message is preferably output to the user via the user interface 10U of the kitchen system 100 (particularly preferably via the display device 10D), and / or as an alternative, in particular the highest possible, scaled quantity M2 is calculated and indicated.

[0256] In an optional seventh method step S7, (automatic) language correction is carried out, in particular to correctly display the information linguistically by means of the user interface 10U.

[0257] In another or eighth or final method step S8, the scaled / adjusted recipe R is preferably output or displayed to the user, in particular via the user interface 10U of the kitchen system 100, particularly preferably via the display device 10D.

[0258] In the following, a particularly preferred method variant is described, in which - in particular in addition to the setting or adjustment of the preparation parameters - one or more kitchen appliances for the preparation are also automatically set or selected, in particular (exclusively) by means of the data processing device 10R.

[0259] As already explained at the beginning, one or more kitchen appliances to be used for the preparation are preferably automatically set or selected according to the scaled quantity M2 and using the appliance parameters and / or the appliance database 6G, in particular by comparing the capacity V and / or the maximum quantity M of the kitchen appliances max systematically with the scaled food quantity M2 to automatically set or select one or more kitchen appliances to be used for the preparation.

[0260] With the proposed method, the number and / or use of the kitchen appliances used is preferably adjusted and / or optimized to vary the quantity and / or the scaled quantity M2, in particular in order to reduce or minimize the (total) preparation time and / or the required resources and / or the energy consumption.

[0261] As described above, the appliance database 6G includes one or more appliance parameters for the (different) kitchen appliances of the kitchen system 100.

[0262] Preferably, the appliance parameters of the kitchen appliances for the kitchen system 100 have been stored in the appliance database 6G at the factory.

[0263] Additionally or alternatively, the user may add one or more kitchen appliances and / or data sets and / or appliance parameters to the appliance database 6G, in particular via the user interface 10U to the appliance database 6G.

[0264] Furthermore, it is possible that individual or all kitchen appliances of the kitchen system 100 are or can be coupled to each other (in terms of data connection), and / or new kitchen appliances automatically or self - connect (in terms of data connection) to the database system 6 and / or the appliance database 6G, in particular in such a way that the database system 6 and / or the appliance database 6G are supplemented by the appliance parameters of the (new) kitchen appliances.

[0265] As already explained, the appliance parameters can be technical and / or food - specific functions and / or characteristics. For example, the appliance parameters can be the volume V and / or the maximum amount M for a specific food or food group and / or for technical or specific - appliance functions (such as heating function, cutting function, and / or mixing function). max 。

[0266] However, the (food - specific) maximum amount M of the kitchen appliance max can also be determined using the food database 6L and / or by means of food parameters (in particular (volume) density, sugar content, and / or starch content and / or degree of swelling) for determining, setting, or selecting the kitchen appliance to be used and / or the volume V of the kitchen appliance.

[0267] In this context, optionally using the food database 6L or the food parameters of the food database (in particular (volume) density, starch content, and / or sugar content and / or degree of swelling) - in addition to the appliance database 6G and / or the appliance parameters - when determining, setting, or selecting the kitchen appliance to be used, in particular for determination together with the volume V (as the appliance parameter of the food - specific maximum amount M max of the kitchen appliance).

[0268] The determination, setting, or selection of the kitchen appliance to be used for the preparation is preferably carried out immediately after the conversion of the recipe quantity M1 (fourth method step S4) and / or immediately before setting or adjusting the preparation parameters according to the proportionally converted quantity M2 (fifth method step S5).

[0269] As already explained at the beginning, the recipe R contains indications of recipe - specific or preset kitchen appliances for one or more preparation steps Z.

[0270] In particular, without proportionally converting the recipe quantity M1, the data processing device 10R automatically and / or (exclusively) checks whether an alternative and / or additional kitchen appliance for a recipe-specific kitchen appliance is to be used or can be used, preferably in order to reduce or minimize energy consumption and / or preparation time.

[0271] For example, if the preparation step Z occurs multiple times in the recipe R and / or the recipe R has repeated or identical preparation steps Z, it is preferably automatically checked whether a larger capacity V and / or a larger maximum quantity M max of an alternative kitchen appliance can be used compared to the recipe-specific kitchen appliance.

[0272] In the case where an alternative kitchen appliance with a larger capacity V and / or a larger maximum quantity M max can be used, preferably, the repeated or identical preparation steps Z are combined into one preparation step Z using the alternative kitchen appliance and / or executed under one preparation step Z using the alternative kitchen appliance.

[0273] For example, the recipe R can be used to sequentially prepare several partial quantities of food using a recipe-specific kitchen appliance in order to prepare the total quantity of food in multiple sequential preparation steps Z. In this case, if possible, an alternative kitchen appliance with a larger capacity V and / or a larger maximum quantity M max compared to the recipe-specific kitchen appliance is preferably selected in order to prepare the entire quantity of food in a single preparation step Z.

[0274] This method, especially the combination of multiple preparation steps Z, allows subsequent preparation steps Z to be advanced in time. In this way, the total preparation time is reduced.

[0275] Furthermore, it is possible that the recipe-specific kitchen appliance freed up by using the alternative kitchen appliance is now used elsewhere or for another or subsequent preparation step Z, especially in such a way that other or subsequent preparation steps Z are advanced in time and / or multiple preparation steps Z are executed in parallel.

[0276] In the case of a quantity reduction and / or when the proportionality factor fs is less than 1, it is preferably automatically checked whether a kitchen appliance smaller than the recipe-specific kitchen appliance or having a capacity V or a maximum quantity M max smaller than the capacity V and / or the maximum quantity M max of the recipe-specific kitchen appliance can be used or is to be used, especially by automatically checking by (systematically) comparing the capacity V and / or the maximum quantity M max of the kitchen appliance with the proportionally converted food quantity M2.

[0277] In cases where smaller kitchen appliances can be used, select smaller kitchen appliances and / or perform preparation step Z using smaller kitchen appliances.

[0278] Particularly preferably, automatically select the smallest possible kitchen appliance and / or select a kitchen appliance with the smallest capacity V and / or the smallest maximum amount M max (which is still sufficient to prepare the scaled amount M2). In this way, compared to using a recipe-specific kitchen appliance, the resources required, especially energy consumption, are reduced.

[0279] Preferably, following the determination, setting, or selection of an alternative, especially in a smaller kitchen appliance, automatically set or adjust the preparation parameters according to the scaled amount M2 and using food parameters, as already described.

[0280] In cases where the amount increases and / or if the scaling factor fs is greater than 1, preferably automatically check whether the recipe-specific kitchen appliance can still be used or can also be used for the scaled amount M2, especially by comparing the capacity V and / or the maximum amount M max of the recipe-specific kitchen appliance with the scaled food amount M2 for an automatic check.

[0281] In cases where the scaled amount M2 is prepared using a recipe-specific kitchen appliance, preferably then automatically set or adjust the preparation parameters according to the scaled amount M2 and using food parameters, as already described.

[0282] In cases where the recipe-specific kitchen appliance can no longer be used for the scaled amount M2 and / or if the capacity V and / or the maximum amount M max of the recipe-specific kitchen appliance is too small for the scaled amount M2, preferably automatically check whether a larger kitchen appliance and / or a kitchen appliance with a larger capacity V and / or a larger maximum amount M max can be used or is to be used and / or an additional kitchen appliance for the recipe-specific kitchen appliance, especially for preparing the scaled amount M2 in a single preparation step Z.

[0283] Preferably, first automatically check whether a larger kitchen appliance and / or a kitchen appliance with a larger capacity V and / or a larger maximum amount M max can be used or is to be used by (systematically) comparing the capacity (V) and / or the maximum amount M max of the kitchen appliance with the scaled amount M2.

[0284] In cases where a larger kitchen appliance can be used or is to be used, preferably automatically select the larger kitchen appliance and / or perform preparation step Z using the larger kitchen appliance.

[0285] Particularly preferably, the next larger kitchen appliance is automatically selected, and / or a kitchen appliance having a minimum capacity V and / or a minimum maximum quantity M max is selected, the minimum capacity V and / or the minimum maximum quantity M max is still sufficient to prepare the scaled quantity M2 in a single preparation step Z.

[0286] Thus, the method can prevent the need to use recipe-specific kitchen appliances multiple times, thereby increasing the preparation time. In particular, the number of preparation steps Z can be reduced.

[0287] In addition, by using alternative kitchen appliances, the recipe-specific kitchen appliances can be used for another and / or subsequent preparation step Z, especially in such a way that other and / or subsequent preparation steps Z are advanced in time and / or multiple preparation steps Z are performed in parallel. In this way, the preparation time is reduced.

[0288] Particularly preferably, during or after the selection of alternative kitchen appliances, it is automatically checked whether the recipe-specific kitchen appliances freed up by using the alternative kitchen appliances can be used for other and / or subsequent preparation steps Z, especially in order to parallelize multiple preparation steps Z.

[0289] In the case where the recipe-specific kitchen appliances can be used or are used for another and / or subsequent preparation step Z, the other and / or subsequent preparation steps Z are preferably carried out - particularly preferably in parallel - by means of the recipe-specific kitchen appliances.

[0290] Additionally or alternatively, it is automatically checked whether, in addition to the recipe-specific kitchen utensils, other kitchen appliances can be used or are to be used, especially if larger kitchen appliances cannot be used, whether other kitchen appliances can be used or are to be used in order to prepare the scaled quantity M2 simultaneously and / or in a single preparation step Z, and / or in order to prepare the scaled quantity M2 by means of the recipe-specific kitchen appliances and other kitchen appliances simultaneously and / or in a single preparation step Z.

[0291] In the case where other kitchen appliances can be used in addition to the recipe-specific kitchen appliances, the other kitchen appliances are preferably automatically selected, and the scaled quantity M2 is prepared by means of the recipe-specific kitchen appliances and the other kitchen appliances, especially by preparing the scaled quantity M2 simultaneously and / or in a single preparation step Z.

[0292] Preferably, immediately after the selection of alternative and / or additional kitchen appliances for the recipe-specific kitchen appliances, the preparation parameters are automatically set according to the scaled quantity M2 and using food parameters, as described above.

[0293] The proposed method enables the preparation of a food quantity M2 that has been scaled and / or adjusted compared to a recipe-specific quantity M1, in such a way that the preparation result obtained by automatically adjusting the preparation parameters has a consistent / constant quality compared to the preparation of the recipe-specific quantity M1, and furthermore, the energy consumption and / or the total preparation time are reduced or minimized by optimizing the use of kitchen appliances.

[0294] The various aspects, features, method steps, and method variants of the present invention can be implemented independently, but can also be implemented in any combination and / or sequence.

[0295] In particular, the present invention also relates to any one of the following aspects, which can be implemented independently or in any combination, and can also be implemented in combination with any of the aspects described above or in the claims:

[0296] 1. A method of operating a kitchen system 100 for at least partially automatically preparing food, wherein a database system 6 is used, the database system including a recipe database 6R having a plurality of recipes R for preparing food,

[0297] wherein each recipe R in the recipe database 6R contains an indication of the recipe quantity M1 of the food and preparation parameters for one or more preparation steps Z,

[0298] wherein the kitchen system 100 at least partially automatically performs the preparation of the food based on the preparation parameters, and

[0299] wherein, based on a user input, a recipe R is selected from the recipe database 6R and the recipe quantity M1 of the food is scaled,

[0300] characterized in that

[0301] the database system 6 includes a food database 6L having at least one food parameter for the food, wherein the preparation parameters are automatically determined based on the scaled quantity M2 and using the food parameters, and / or

[0302] the database system 6 includes an appliance database 6G having at least one appliance parameter for a plurality of kitchen appliances, wherein the kitchen appliances to be used for the preparation are automatically determined based on the scaled quantity M2 and using the appliance parameters.

[0303] 2. The method according to aspect 1, characterized in that the preparation parameter is the heating time ta of the preparation step Z, and / or the preparation step Z of the recipe R includes heating the food within the heating time ta.

[0304] 3. The method according to aspect 2, characterized in that the food parameter is the specific heat capacity c of the food, and the food parameter is used to determine the heating time ta, in particular, wherein the specific heat capacity c is calculated using the nutritional data in the food database 6L.

[0305] 4. The method according to aspect 2 or 3, characterized in that the actual temperature Ti of the food at the start of the preparation step Z is determined to determine the heating time ta.

[0306] 5. The method according to aspect 4, characterized in that the actual temperature Ti is determined based on the number N of previous preparation steps Z, the cooling rate rc, and / or the mixing temperature Tm established by mixing a variety of foods.

[0307] 6. The method according to one of the foregoing aspects, characterized in that when converting the recipe quantity M1 proportionally, the vaporization rate rv of the food is used as a food parameter, the specific enthalpy of vaporization h of the food is used as a food parameter, and / or the power P of the kitchen appliance is used as an appliance parameter.

[0308] 7. The method according to one of the foregoing aspects, characterized in that the recipe R contains an indication of the minimum quantity M of the food for one or more preparation steps Z, and / or the appliance database 6G contains an indication of the maximum quantity M of the food for one or more kitchen appliances and / or the capacity V, preferably wherein the proportionally converted quantity M2 is at least as large as the minimum quantity M and / or at most as large as the maximum quantity M. min and / or the capacity V, preferably wherein the proportionally converted quantity M2 is at least as large as the minimum quantity M max and / or the capacity V, preferably wherein the proportionally converted quantity M2 is at least as large as the minimum quantity M min and / or at most as large as the maximum quantity M max and / or at most as large as the maximum quantity M.

[0309] 8. The method according to one of the foregoing aspects, characterized in that the preparation parameter is the chopping time tz for the preparation step Z, and / or the preparation step Z of the recipe R includes chopping the food within the chopping time tz.

[0310] 9. The method according to aspect 8, characterized in that the relationship between the preferably empirically determined chopping time tz and the quantity M of the food, in particular the chopping coefficient fz from the database system 6 (especially the food database 6L), is used to determine the chopping time tz.

[0311] 10. The method according to one of the foregoing aspects, characterized in that the preparation parameter is the mixing time tm for the preparation step Z, and / or the preparation step Z of the recipe R includes mixing the food within the mixing time tm, wherein the relationship between the preferably empirically determined mixing time tm and the quantity M of the food, in particular the mixing coefficient fm from the database system 6 (especially the food database 6L), is used to determine the mixing time tm.

[0312] 11. The method according to one of the foregoing aspects, characterized in that in the electrical appliance database 6G, each kitchen appliance is assigned at least one technical and / or food-specific function and / or characteristic, power P, temperature range, maximum quantity M of food and / or food group max and / or capacity V as appliance parameters.

[0313] 12. The method according to one of the foregoing aspects, characterized in that each recipe R in the recipe database 6R includes an indication of the recipe-specific kitchen appliance, wherein, according to the scaled quantity M2 and using the capacity V and / or the maximum quantity M as appliance parameters max to automatically check whether an alternative and / or additional kitchen appliance for the recipe-specific kitchen appliance is to be used.

[0314] 13. The method according to aspect 12, characterized in that in the case of a quantity reduction, it is checked whether a smaller kitchen appliance than the recipe-specific kitchen appliance is to be used, and / or in the case of a quantity increase, it is checked whether the recipe-specific kitchen appliance can still be used, or whether a larger kitchen appliance and / or an additional kitchen appliance for the recipe-specific kitchen appliance is to be used.

[0315] 14. A kitchen system 100 for at least partially automatically preparing food,

[0316] wherein the kitchen system 100 includes a user interface 10U and a data processing device 10R,

[0317] wherein the data processing device 10R is data-connected or can be connected to a recipe database 6R, a food database 6L and / or an electrical appliance database 6G, the recipe database 6R includes a plurality of recipes R, the food database 6L includes at least one food parameter for food, and the electrical appliance database 6G includes at least one appliance parameter for a plurality of kitchen appliances.

[0318] wherein the recipes R in the recipe database 6R can be selected via the user interface 10U, and

[0319] wherein the kitchen system 100 includes a control device 10S for at least partially automatically executing the recipes R in the recipe database 6R,

[0320] characterized in that

[0321] the kitchen system 100 is designed to execute the method according to one of the foregoing aspects.

[0322] 15. A computer program product comprising instructions which, when executed by the data processing device 10R, cause the data processing device to execute the method according to any one of aspects 1 to 13.

[0323] List of Reference Numerals

[0324] 100 Kitchen System 10M Metering Device

[0325] 10N Power Supply Unit

[0326] 1 Kitchen Utensil 10R Data Processing Device

[0327] 2 Mixer / Blender 10S Control Device

[0328] 3(A - C) Pot 10U User Interface

[0329] 4(A - C) Pan 10W Transmission Shaft

[0330] 5 Mobile Device 10X First Electrical Connector

[0331] 10Y Second Electrical Connector

[0332] 6 Database System

[0333] 6G Appliance Database 20 Utensil

[0334] 6L Food Database 20B Bottom

[0335] 6R Recipe Database 20D Lid

[0336] 20G Handle

[0337] 10 Base 20H Heating System

[0338] 10A Socket 20R Blender

[0339] 10B Input Device 20W Wall

[0340] 10C Power Cord 20X First Electrical Connector

[0341] 10D Display Device 20Y Second Electrical Connector

[0342] 10E Motor

[0343] 10K Communication Device A Central Axis

[0344] C Heat Capacity O(1 - 5) (Calculation) Operation

[0345] c Specific Heat Capacity P Power

[0346] D(1 - 4) Branch / Judgment R Recipe

[0347] fm Mixing Coefficient rc Cooling Rate

[0348] fs proportionality coefficient, rv vaporization rate

[0349] fz chopping coefficient, S(1 - 8) method steps

[0350] G(1 - 4) electrical appliance identifier

[0351] h specific enthalpy of vaporization, T temperature

[0352] L(1 - 3) food identifier, Ti actual temperature

[0353] Tm mixing temperature

[0354] M portion / quantity, Tz target temperature

[0355] M1 recipe quantity, ΔT temperature rise

[0356] M2 scaled quantity

[0357] M min minimum quantity, t time

[0358] M max maximum quantity, ta heating time

[0359] M* threshold quantity, ta1 recipe - specific heating time

[0360] Mr1 remaining quantity (recipe), ta2 scaled heating time

[0361] Mr2 remaining quantity (scaled), Δta heating time change

[0362] Md1 recipe quantity, Δt N time span

[0363] Md2 scaled quantity, tm stirring time

[0364] tm1 recipe - specific mixing time

[0365] N number of preparation steps, tm2 scaled mixing time

[0366] tz chopping time

[0367] tz1 recipe - specific chopping time

[0368] tz2 scaled chopping time

[0369] Δtz chopping time change

[0370] V (holding) capacity

[0371] x mass fraction

[0372] Preparation steps of Z(1-3)

[0373] ZR preparation room

Claims

1. A method of operating a kitchen system (100) for at least partially automatically preparing food, Among them, using a database system (6), the database system including a recipe database (6R) having a plurality of recipes (R) for preparing food, wherein the recipes (R) of the recipe database (6R) each contain an indication of the recipe quantity (M1) of the food and preparation parameters for one or more preparation steps (Z), wherein the kitchen system (100) at least partially automatically performs the preparation of the food based on the preparation parameters, and wherein, based on a user input, a recipe (R) is selected from the recipe database (6R), and the recipe quantity (M1) of the food is scaled, characterized in that the database system (6) includes a food database (6L) having at least one food parameter for the food, wherein the preparation parameters are automatically determined according to the scaled quantity (M2) and using the food parameters, wherein the preparation parameters are at least one of the following parameters: i) the heating time (ta) for a preparation step (Z) for heating, wherein the food parameter is the specific heat capacity (c) of the food, and the specific heat capacity (c) of the food is used to determine the heating time (ta); ii) the chopping time (tz) for a preparation step (Z) for chopping, wherein a chopping coefficient (fz) from the database system (6) is used to determine the chopping time (tz), and the chopping coefficient (fz) is the relationship between the chopping time (tz) and the quantity (M) of the food; or iii) the mixing time (tm) for a preparation step (Z) for mixing, wherein a mixing coefficient (fm) from the database system (6) is used to determine the mixing time (tm), and the mixing coefficient (fm) is the relationship between the mixing time (tm) and the quantity (M) of the food, and / or The database system (6) includes an appliance database (6G) having at least one appliance parameter for a plurality of kitchen appliances, the appliance parameter being the capacity (V) of the kitchen appliance and / or the maximum amount (M max ) of a specific food, wherein the kitchen appliance is automatically selected for preparation by comparing the capacity (V) and / or the maximum amount (M max ) of the kitchen appliance with the scaled amount (M2) of the food.

2. The method according to claim 1, wherein the preparation step (Z) for heating includes heating the food within the heating time (ta).

3. The method according to claim 2, wherein The specific heat capacity (c) of the food is calculated using the nutritional data in the food database (6L) to determine the heating time (ta).

4. The method according to claim 2 or 3, characterized in that Determine the actual temperature (Ti) of the food at the start of the preparation step (Z) to determine the heating time (ta).

5. The method according to claim 4, characterized in that The actual temperature (Ti) is determined based on the number (N) of previous preparation steps (Z), the cooling rate (rc), and / or the mixing temperature (Tm) established by mixing a plurality of foods.

6. The method according to any one of claims 1 to 3, characterized in that, When scaling the recipe quantity (M1), the vaporization rate (rv) of the food is used as a food parameter, the specific enthalpy of vaporization (h) of the food is used as a food parameter, and / or the power (P) of the kitchen appliance is used as an appliance parameter.

7. The method according to any one of claims 1 to 3, characterized in that, The recipe (R) contains an indication of the minimum amount (M min ) of food for one or more preparation steps (Z), and / or the appliance database (6G) contains an indication of the maximum amount (M max ) and / or capacity (V) of the food for one or more kitchen appliances.

8. The method according to claim 7, wherein The scaled quantity (M2) is at least as large as the minimum quantity (M min ) and / or at most as large as the maximum quantity (M max ).

9. The method according to one of claims 1 to 3, characterized in that The preparation step (Z) for chopping includes chopping the food within the chopping time (tz).

10. The method according to claim 9, wherein The relationship between the amount (M) of the food and the chopping time (tz) is determined empirically and / or retrieved from the food database (6L).

11. The method according to one of claims 1 to 3, characterized in that, The preparation step (Z) for performing mixing includes mixing the food during a mixing time (tm), wherein the relationship between the amount (M) of the food and the mixing time (tm) is determined empirically and / or retrieved from the database system (6).

12. The method according to any one of claims 1 to 3, characterized in that Each of the kitchen appliances in the appliance database (6G) is assigned at least one technical and / or food-specific function and / or characteristic, power (P), temperature range, maximum amount (M max ) and / or capacity (V) as appliance parameters.

13. The method according to any one of claims 1 to 3, characterized in that, Each of the recipes (R) of the recipe database (6R) contains an indication of a recipe-specific kitchen appliance, wherein, based on the scaled quantity (M2) and using the capacity (V) and / or the maximum quantity (M max ) as appliance parameters, it is automatically checked whether an alternative and / or additional kitchen appliance for the recipe-specific kitchen appliance is to be used.

14. The method according to claim 13, characterized in that, In the case of a reduced amount, check whether to use a kitchen appliance smaller than the kitchen appliance specific to the recipe, and / or in the case of an increased amount, check whether the kitchen appliance specific to the recipe can still be used, or whether to use a larger kitchen appliance and / or an additional kitchen appliance for the kitchen appliance specific to the recipe.

15. A kitchen system (100) for at least partially automatically preparing food Among them, The kitchen system (100) includes a user interface (10U) and a data processing device (10R). Wherein the data processing device (10R) is data-connected to or can be connected to a recipe database (6R), a food database (6L), and / or an appliance database (6G), the recipe database (6R) includes a plurality of recipes (R), the food database (6L) includes at least one food parameter for food, and the appliance database (6G) includes at least one appliance parameter for a plurality of kitchen appliances. Wherein the recipes (R) in the recipe database (6R) can be selected via the user interface (10U), and Wherein the kitchen system (100) includes a control device (10S), and the control device (10S) is used to at least partially automatically execute the recipes (R) in the recipe database (6R), characterized in that The kitchen system (100) is designed to execute the method according to one of the preceding claims.

16. A computer program product, including instructions that, when executed by a data processing device (10R), cause the data processing device to execute the method according to any one of claims 1 to 13.

Images