Calibration Method of Baking Equipment

Abstract

The present invention relates to a method for calibrating a coffee bean roasting device in order to reproduce a coffee bean roasting recipe defined for a specific master roasting device, said calibration method comprising the following steps: a- introducing at least one second temporary temperature probe into the interior of the roasting device chamber; b- controlling the heating device in order to reproduce a preset curve R, said control being based on the temperature T regulated by the at least one first temperature probe reg ;c-on preset curve R set During the reproduction period, the temperature T inside the measurement chamber changes with time cal ;d-The temperature T cal@ti Compared with the pre-determined calibration curve R obtained with the main baking equipment (M) ref Temperature T ref@ti For comparison, the calibration curve R ref Indicates that the heating device of the main device is controlled to reproduce the preset curve R set The temperature T measured in the chamber of a specific master device (M) at ref e- Based on this comparison, the temperature T is adjusted by the first temperature probe inside the control system of the baking device reg Apply corrections to calibrate baking equipment.

Description

Technical Field

[0001] The present invention relates to coffee bean roasting equipment and methods for calibrating such equipment. Background Art

[0002] Roasting of coffee beans involves introducing the coffee beans into a roasting chamber and applying heat to the beans.

[0003] Typically, a roasting apparatus includes a chamber for holding coffee beans, a heating device for heating air supplied to the chamber, a temperature probe for regulating the temperature supplied by the heating device, and a controller in operative communication with the temperature probe and the heating device. The controller operates to activate and deactivate the heating device. The controller has stored therein a predefined roast profile comprising a plurality of data points corresponding to specific times and temperatures. The controller periodically operates to read a roast control signal value, correlate the roast control signal value with the roast profile, and control the operation of the heating device to maintain the temperature of the coffee beans in accordance with the roast profile.

[0004] This predefined roasting composition is usually defined for a specific type of coffee beans and is defined by coffee experts. The roasting composition is defined to provide the best roasting of this type of coffee beans, and reproducing this roasting composition is a guarantee that no beans are wasted.

[0005] To reproduce this roast profile, the roasting equipment must be able to precisely apply the temperature required for the roast profile. This is typically achieved by regulating the temperature of the roasting chamber itself, within the coffee bean bed. For example, US Pat. No. 6,053,093 provides a roasting apparatus with a heat sensor immersed within the roasting chamber.

[0006] However, depending on the type of roasting equipment, it is not always desirable or possible to introduce a temperature sensor inside the roasting chamber to measure the temperature inside the coffee bean bed.

[0007] First, it is undesirable to have a temperature sensor inside the chamber and the bean bed, as it can quickly become dirty and provide erroneous measurements, or require frequent cleaning or maintenance. Furthermore, if the temperature sensor is located in a part of the chamber that protects it from contamination, i.e., not in direct contact with the beans, the measurement is less reliable. Other sensors can be located at the chamber outlet, but still outside the chamber, as in WO2018021081 or US6770315.

[0008] Secondly, in some devices, it is difficult to provide such an internal temperature sensor, particularly in chambers that must be removed from the device for bean introduction and emptying. Because the temperature sensor needs to be connected to the device's processing unit, it would need to be disconnected for each roasting operation. Unplugging the temperature sensor for each roasting operation would be complex or make the device fragile. In such devices, the temperature is preferably regulated by at least one fixed sensor located outside the chamber, preferably near the heating device, i.e., near the hot air inlet inside the chamber.

[0009] This type of roasting equipment includes a temperature probe located outside the roasting chamber. For each type of bean, a specific roast profile is defined by the master device. This specific roast profile defined by the master device corresponds to the temperature of the hot air provided by the heating device and regulated by the at least one temperature probe located outside the chamber.

[0010] When manufacturing a series of identical roasting machines, it has been observed that even if the heating device of each machine is operated to apply the same roast profile as defined by the master machine, based on adjustments made with a correctly calibrated temperature probe, roasting the same beans in the same machine is not always consistent: the color and aroma of the coffee beans vary. There is a lack of consistency in reproducing similar roast profiles, both between newly manufactured roasting machines and the master machine, and between two roasting machines in the same series.

[0011] The object of the present invention is to provide a solution to the problem of consistently baking the same baking composition in different baking devices. Summary of the Invention

[0012] In a first aspect of the present invention, a method for calibrating a coffee bean roasting device (X) is provided for reproducing a coffee bean roasting recipe defined with a specific master roasting device (M).

[0013] The coffee bean roasting device (X) comprises:

[0014] - a chamber for containing coffee beans,

[0015] - heating means for heating the air supplied to the chamber,

[0016] at least one first temperature probe for regulating the temperature of the air supplied by the heating device, said first temperature probe being positioned outside the chamber,

[0017] a control system configured to control the heating means and configured to reproduce a baking curve providing at least one set of points (T @ti；ti ), the at least one point set represents the points to be measured at discrete successive times ti The control of the heating device is based on the temperature T measured by the at least one first temperature probe (5) reg Implementing feedback loop regulation,

[0018] The calibration method comprises the following steps:

[0019] a- introducing at least one second temporary temperature probe inside the chamber of the baking equipment to be calibrated, or replacing said chamber with a temporary calibration chamber comprising at least one second temperature probe,

[0020] b-Control the heating device to reproduce the preset curve R set , the curve provides a set of points (T set@ti；ti ), the point set represents the points to be set at the preset corresponding successive times t1, t2, ..., t 最终 Application temperature T set@t1 、T set@t2 ,…,T set@t最终 , the control is based on the temperature T regulated by the at least one first temperature probe reg ,

[0021] c-In the preset curve R set During the reproduction period of the measurement chamber, the time-varying temperature T at the at least one second temperature probe is measured. cal , so that at least one point set (T cal@ti；ti ),

[0022] d- will be at least one time t i Measured temperature T cal@ti Compared with the pre-determined reference curve R obtained by the main baking equipment (M) in use ref The same time t i Temperature T ref@ti For comparison, the reference curve R ref Indicates that the heating device of the main device is controlled to reproduce the preset curve R set The temperature T measured in the chamber of a specific master device (M) at ref ,

[0023] e- Based on this comparison, by applying a correction to the feedback loop regulation, preferably by adjusting the temperature T measured by the first temperature probe reg Applying a correction, either by providing a temperature T for the baking curve to be reproduced by the baking equipment (X) @ti Apply the correction to calibrate the baking equipment (X).

[0024] The method involves calibrating a coffee bean roasting machine (X) to consistently reproduce a coffee bean roasting recipe defined by a specific master roasting machine (M). Typically, a roasting recipe is defined by a coffee expert operating a specific roasting machine for a specific type of coffee bean or a specific blend of different coffee beans. The roasting machine for which the expert has defined the roasting recipe is defined as the master roasting machine.

[0025] This calibration method aims to enable the consistent reproduction of a coffee bean roasting recipe defined with a specific master roasting apparatus (M) with other apparatuses (X) which are typically manufactured copies of the specific master roasting apparatus (M).

[0026] The method is applied to a coffee bean roasting device, which includes at least: a chamber for containing coffee beans; a heating device; at least one first temperature probe for regulating the temperature supplied by the heating device and positioned outside the chamber; and a control system.

[0027] The roasting device is such that it does not comprise any probe inside the chamber during operation of roasting the coffee beans, in particular any adjustment probe. The roasting device may comprise a measuring probe inside the chamber only during a calibration method.

[0028] The master device presents the same configuration.

[0029] The method may be applied to any type of baking apparatus such as described above.

[0030] The chamber is designed to hold the coffee beans during the roasting process. In the chamber, the coffee beans are heated and preferably mixed to homogenize the heating through the beans.

[0031] Mixing can be achieved using a fluidized bed of hot air or mechanically with stirring blades or by the rotation of a drum.

[0032] Preferably, the roasting equipment is a hot air fluidized bed chamber. In this type of chamber, heated air is forced through a screen or perforated plate beneath the coffee beans with sufficient force to lift them. As the beans tumble and circulate within this fluidized bed, heat is transferred to them.

[0033] Alternatively, the roasting device may be a drum chamber in which the coffee beans are tumbled in a heated environment. The drum chamber may consist of a drum that rotates along a horizontal axis, or the drum chamber may include stirring blades to tumble the coffee beans in a heated environment.

[0034] The chamber typically includes an outlet through which fumes generated during the baking operation can be exhausted.

[0035] The heating device heats the air supplied to the chamber so as to heat the coffee beans contained in the chamber.

[0036] Preferably, the heating device is configured to generate a hot air flow which is directed to the coffee beans contained in the chamber in order to heat the coffee beans. Typically, the heating device comprises at least an air drive and a heater for heating the air flow generated by the air drive.

[0037] The heating means may comprise a burner (meaning combustion) fed by natural gas, liquefied petroleum gas (LPG) or even wood. Alternatively, the heating means may comprise a resistor, a ceramic heater, a halogen source, an infrared source and / or a microwave source.

[0038] Preferably, the heating means is electric so that the air pollutants produced during roasting are those resulting solely from the heating of the coffee beans themselves and not from the combustion of gases which would occur if the heating source were a gas burner using natural gas, propane, liquefied petroleum gas (LPG) or even wood.

[0039] The apparatus includes at least one first temperature probe for regulating the temperature supplied by the heating device. The temperature measured by this probe serves as input data for a control system in a feedback loop. This first temperature probe is positioned outside the chamber, meaning it does not come into contact with the coffee beans during the roasting operation. Preferably, this first probe is positioned within the apparatus to measure the temperature of the hot air supplied to the chamber, typically between the heating device and the chamber.

[0040] In order to improve the accuracy of the measurement of the hot air supplied to the chamber, the device may include at least two first temperature probes. These first probes may be positioned in a duct configured to drive the flow of hot air from the heating device to the chamber, preferably in a local transverse constriction of said duct, each probe being positioned at a different radial position in said local transverse constriction.

[0041] Optionally, the device may comprise another first probe located downstream of the chamber. However, this position of this probe downstream of the chamber is less preferred due to contact with the baking operation emitting smoke, resulting in contamination and affecting the accurate measurement of the temperature.

[0042] The control system of the apparatus is operable to control the heating means so as to reproduce a baking curve providing at least one set of points (T @ti；ti ), the at least one point set represents the points to be measured at discrete successive times t i The control of the heating device is based on the implementation of a feedback loop regulation based on the temperature T measured by at least one first temperature probe in the feedback loop control. reg Feedback loop regulation usually involves converting the measured temperature T regA comparison is made with the temperature T to be applied and the heating device is then controlled based on the comparison, including according to predefined rules. Such feedback loop regulation is well known in the art.

[0043] If the device comprises more than one first probe, the control system may use the average of the measurements of all said probes as a feedback loop to regulate the temperature T reg .

[0044] In a first step a), the calibration method comprises:

[0045] In a first mode: at least one second temporary temperature probe is introduced inside the chamber of the baking apparatus to be calibrated, or

[0046] In a second mode: the chamber is replaced by a temporary calibration chamber comprising at least one second temperature probe.

[0047] In both modes, the presence of the at least one auxiliary probe enables the temperature T inside the chamber or temporary chamber to be measured during the calibration method. cal .

[0048] In both modes, several auxiliary probes can be introduced. When more than one auxiliary probe is used, these probes can be positioned in different areas of the chamber.

[0049] In the first mode, said at least one second temporary temperature probe is preferably introduced so as to be positioned in or close to the region of the chamber where the coffee bed is located during the roasting operation.

[0050] In a second mode, during the calibration method, such a chamber of the roasting device is replaced by a similar chamber comprising at least one auxiliary probe positioned inside it, preferably close to or in the area where the coffee bed is located during the roasting operation.

[0051] In a further step b), the calibration method comprises controlling the heating means of the device (X) to reproduce the preset curve R set , the preset curve provides a point set (T set@ti；ti ), the point set represents the points to be respectively set at the predefined corresponding successive times t1, t2, ..., t 最终 Application temperature T set@t1 、T set@t2 ,…,T set@t最终 , the control is based on the temperature T regulated by the at least one first temperature probe reg .

[0052] In the preset curve R setDuring the reproduction of the calibration, in a step c) carried out simultaneously, the calibration method comprises measuring the temperature T inside the chamber at said at least one second temperature probe as a function of time. cal Thus, this step c) enables the determination of at least one set of points (T cal@ti；ti ).

[0053] In step d), the calibration method comprises setting at least one time t i Measured temperature T cal@ti Compared with the predetermined reference curve R obtained by using the main roasting equipment (M) ref The same time t i Temperature T ref@ti The calibration curve R ref Indicates that the heating device of the main device is controlled to reproduce the same preset curve R set The temperature T measured in the chamber of the master device (M) ref .

[0054] As further described below, step d) may be performed after or simultaneously with steps b) and c).

[0055] Then, in step e), based on the comparison obtained from step d), the calibration method comprises calibrating the baking device (X) by applying a correction to the feedback loop regulation. Preferably, such correction is applied to:

[0056] -Measured temperature T in the control system of the device (X) reg This means that in the control system, based on the comparison established in step d), the value of the temperature measured by the at least one first probe is corrected in the feedback loop regulation of the heating device.

[0057] or

[0058] - Temperature T provided by the baking curve @ti , this baking curve will be reproduced in the control system of the baking device. Here, this means that in the control system, based on the comparison established in step d), the value of the temperature reproduced by the heating device is corrected in the feedback loop regulation of the heating device.

[0059] Depending on the type of device, the type of heating (such as a variant with only a heater or only a fan or both a fan and a heater), the correction can be a multiplication factor, a combination of a multiplication factor and an offset, a correction based on a polynomial formula, a correction based on a logarithmic formula or just an offset. cal@ti and T ref@ti The correction is determined by the well-known mathematical regression method based on the relationship between

[0060] In one embodiment of the calibration method:

[0061] - step d) occurs simultaneously with step c), and

[0062] - In step c), the preset curve R set During the reproduction period, at the predefined time t refi , compare the corresponding temperature T ref@trefi and T cal@trefi , and immediately applies a correction to the feedback loop regulation, preferably to the temperature T regulated by the first temperature probe reg Apply correction, or to the preset curve R set Provided temperature T set@ti Apply correction,

[0063] - in a step e), based on the last correction in step c), by applying said last correction to the feedback loop regulation, preferably by adjusting the temperature T measured by the first temperature probe reg Applying said last correction, or by providing the temperature T of the baking curve to be reproduced by the baking device (X) @ti Applying this last correction, the baking equipment (X) is calibrated.

[0064] Preferably, in the calibration method, between step c) and step d):

[0065] - the temperature T measured at said at least one second temperature probe in step c) cal@ti The value can be adjusted to the adjustment value T cal@ti-调整 , said adjustment value depends on a second temperature probe introduced inside the chamber of the baking apparatus to be calibrated or on a temporary calibration chamber replacing the chamber of the baking apparatus to be calibrated,

[0066] as well as

[0067] - In step d), the adjustment value T cal@ti-调整 Can be compared with temperature T ref@ti Make a comparison.

[0068] It has been observed that by introducing different second temperature probes inside the roasting chamber and operating the calibration method with each of these different second temperature probes, different calibrations of the roasting system's feedback loop are achieved. In fact, although the differences in the measurements of the different probes are very small, only a few degrees, these differences directly affect the calibration method. In fact, it is well known that differences of a few degrees Celsius directly affect the final color of the roasted coffee beans by several CTN values (Color Test Neuhaus) and significantly affect the taste of the final roasted coffee beans. In order to reproduce the roast composition used in the main system as closely as possible, these differences in measurements are preferably taken into account in the calibration method.

[0069] These differences may be related to the position of the second temperature probe inside the temporary calibration chamber, to minor differences in the mechanical construction of the temporary calibration chamber due to lack of assembly precision, production line variations, component variations, and component aging.

[0070] Typically, this adjustment is predetermined in a previous operation of calibration of the second temporary temperature probe itself. This calibration of the second temporary temperature probe is carried out by comparison with the already adjusted probe.

[0071] Depending on the relationship between the temperatures of the two probes, different types of adjustments can be applied.

[0072] In a preferred method:

[0073] T cal@ti-调整 =K 2探头 .(T cal@ti ) 2 +K 1探头 .T cal@ti +T 探头

[0074] in:

[0075] T 探头 corresponds to a preset temperature offset that is specifically predetermined for at least one second temporary temperature probe introduced into the interior of the chamber of the baking apparatus to be calibrated or for a temporary calibration chamber that replaces the chamber of the baking apparatus to be calibrated, or is by default equal to 0,

[0076] K 1探头 corresponds to a preset temperature ratio that is specifically predetermined for at least one second temporary temperature probe introduced inside the chamber of the baking device to be calibrated or for a temporary calibration chamber that replaces the chamber of the baking device to be calibrated, or is by default equal to 1,

[0077] K 2探头 corresponds to a preset temperature ratio that is specifically predetermined for at least one second temporary temperature probe introduced into the interior of the chamber of the baking device to be calibrated or for a temporary calibration chamber that replaces the chamber of the baking device to be calibrated, or is by default equal to 0,

[0078] During the temperature adjustment process, in step c), the preset curve R set During the reproduction period, T 探头 The value of and / or K 1探头 The value of and / or K 2探头 The value of can vary with time and / or temperature.

[0079] It has been observed that the difference in measurements between two temperature probes is amplified at higher temperatures. Therefore, the coefficient T 探头, K 1探头 and K 2探头 The value can be obtained from the preset curve R in step c) set The recurrence period varies with temperature.

[0080] While the preferred mode described above uses a polynomial-based temperature adjustment, other types of adjustments may also be applied.

[0081] In one particular mode of the above-described embodiment of the calibration method:

[0082] - step d) occurs simultaneously with step c), and

[0083] - In step c), the preset curve R set During the reproduction period, at the predefined time t refi , calculate the corresponding ratio T ref@trefi / T cal@trefi , and the correction is immediately applied to:

[0084] The temperature T provided by the baking curve to be reproduced set , the correction is a multiplication factor Ki defined as follows:

[0085]

[0086] Where K0 is preset, or equal to 1 by default,

[0087] or

[0088] The temperature T measured by the first temperature probe (5) reg , the correction is a multiplication factor

[0089]

[0090] - In step e), based on the ratio Ki finally defined in step c), the baking equipment (X) is calibrated by:

[0091] The correction factor Ki is applied to the temperature T provided by the baking curve to be reproduced by the baking device (X) @ti ,or

[0092] The factor Applied to the temperature T measured by the first temperature probe reg .

[0093] The factor K0 may correspond to:

[0094] - a preset factor specifically predetermined for a range of similarly manufactured equipment, or

[0095] - a preset factor determined in advance for specific environmental conditions, or

[0096] - A combination of the two preset factors.

[0097] K0 typically corresponds to a preset factor that is specifically predetermined for a range of similarly manufactured devices.

[0098] In practice, the baking equipment to be calibrated is often part of a series of similarly manufactured equipment. The series of similarly manufactured equipment may be equipment comprising identical elements assembled in the same way, corresponding to, for example, a specific model or design of equipment, or even to the same batch of products.

[0099] If the first device of the series has already been calibrated and its multiplication factor correction Ki has been predetermined, said correction or its rounded value can be immediately applied as preset factor K0 in the calibration method for the other devices of the series. The advantage is that the calibration method becomes shorter.

[0100] If the default factor K0 is unknown, for example due to the manufacture of a new type of baking appliance or due to the use of new devices in the manufacture (new air flow drive, new heater), K0 is set to 1.

[0101] Alternatively, K0 may correspond to a preset factor defined for environmental conditions, such as temperature or humidity outside the baking device (X). If, during the calibration method, the environmental conditions correspond to typical environmental conditions, such as a temperature between 20°C and 25°C and a humidity of approximately 60%, this factor may be set to 1. Based on preliminary calibrations of the same device under different environmental conditions, different values for this factor may be predetermined depending on the environmental conditions and stored in a lookup table for use in further calibration operations.

[0102] Finally, K0 may correspond to a combination, ie a multiplication, of the aforementioned preset factors specifically predetermined for a range of devices and the aforementioned preset factors defined with respect to environmental conditions.

[0103] As described above, in the above-mentioned specific mode, according to the second temporary temperature probe or the temporary calibration chamber used during the calibration method of the baking equipment, the temperature T measured at the at least one second temperature probe in step c) is cal@ti The value can be adjusted to the adjustment value T cal@ti-调整 .

[0104] In the above specific mode, in step c), if for consecutive t refi , the corresponding calculation ratio T ref@trefi / T cal@trefi Converges to a fixed value, such as T ref@trefi / T cal@trefi With T ref@trefi-1 / T cal@trefi-1If the difference is less than 2%, step c) can be stopped and the last calculated correction factor Ki can be used as the last defined ratio in step d).

[0105] In practice, this means that the temperature correction in the regulation loop has already been achieved and further operation will not provide a better correction.

[0106] In this particular mode, in step c), if for successive t refi , the corresponding calculation ratio T ref@trefi / T cal@trefi It has not converged to a fixed value, especially the ratio T with the previous calculation ref@trefi-1 / T cal@trefi-1 and the next calculated ratio T ref@trefi+1 / T cal@trefi+1 If there is a significant difference, the calibration method can be stopped.

[0107] When the corresponding calculation ratio T ref@trefi / T cal@trefi In the event of non-convergence over time (eg oscillations), this means that the temperature correction in the control loop cannot be determined. The calibration method cannot be implemented.

[0108] In this case, the calibration method can be restarted to verify whether this is a temporary problem and that the calibration method can be successfully implemented. If not, the default in calibration may reflect the fact that there are defects in the baking equipment, especially in the control of the heating device.

[0109] In this particular mode, the comparison in step d) is based on the ratio T ref@trefi / T cal@trefi ,However, as mentioned above, other types of comparisons can be applied to other patterns.

[0110] In a first embodiment of the calibration method:

[0111] -Preset curve R set can be a curve established with the primary roasting device (M) for roasting a specific type of coffee beans and a specific amount of said coffee beans, and

[0112] - before step b), introducing said specific type of coffee beans and said specific amount of coffee beans into the interior of a chamber or a temporary calibration chamber of the roasting device (X), and

[0113] - in step b), when the chamber of the roasting device contains said coffee beans, controlling the heating means so as to reproduce said preset curve R set .

[0114] In an alternative to the first embodiment of the calibration method:

[0115] -Preset curve Rset can be a curve established with the primary roasting device (M) for roasting a specific type of coffee beans and a specific amount of said coffee beans, and

[0116] - before step b), introducing said specific type of coffee beans and said specific amount of coffee beans into the interior of a chamber or a temporary calibration chamber of the roasting device (X), and

[0117] - in step b), when the chamber of the roasting device contains said coffee beans, controlling the heating means so as to reproduce said preset curve R set ,as well as

[0118] - In step d), the temperature T cal@ti With temperature T ref@ti Compare and in curve R ref and R cal The final time t 最终 Calculate the ratio K once 最终 =T ref@ti / T cal@ti ,

[0119] - in step e), applying a correction factor corresponding to said calculated ratio to:

[0120] The temperature T provided by the baking curve to be reproduced set , the correction is the multiplication factor K ultimately,

[0121] or

[0122] The temperature T measured by the first temperature probe reg , the correction is a multiplication factor

[0123] Preferably, in this alternative to the first embodiment, steps a) to e) are repeated at least once.

[0124] In a first embodiment of the method, coffee beans are introduced inside the chamber during the method.

[0125] In a variation of this first embodiment,

[0126] -Preset curve R set can be a curve established with the primary roasting device (M) for roasting granular inert objects designed to simulate coffee beans, and

[0127] - before step b), introducing said granular inert objects into the interior of a chamber of a baking device (X) or into a temporary calibration chamber, and

[0128] - in step b), when the chamber of the baking device comprises said granular inert objects, controlling the heating means so as to reproduce said preset curve Rset ,as well as

[0129] Inert means that these objects have the property of being able to withstand temperatures of at least 250° C. without undergoing physical or chemical reactions. In a preferred embodiment, these granular inert objects are glass or plastic beads.

[0130] These objects have the advantage of not generating dirt inside the baking chamber of the device (X).

[0131] These granular inert objects are constructed to create a pressure loss in the hot air flow when the chamber is empty of coffee beans and are designed to simulate coffee beans.

[0132] In a second embodiment of the calibration method, no beans are introduced inside the chamber during the method.

[0133] In this second embodiment, several advantages are obtained compared to the first embodiment:

[0134] - No need for the operator to weigh a specific type of beans and introduce them inside the chamber, thus eliminating the risk of human error, saving the operator's time and avoiding waste of beans used to calibrate the method.

[0135] - There is no need to repeat the calibration method successively to get close to the correct correction, which requires time for the firing equipment to cool down between two calibration operations, which is very time-consuming.

[0136] -The equipment room remains normal.

[0137] - The calibration method is not affected by the properties of the specific beans used in the calibration method, such as variations from the factory or storage conditions of the beans (variable temperature and humidity during storage).

[0138] In a second embodiment of the calibration method:

[0139] -Preset curve R set is the curve established with the chamber of the main roasting device (M) when there are no beans in said chamber,

[0140] - in step b), when there are no beans in the chamber of the roasting device (X), controlling the heating means so as to reproduce said preset curve R set .

[0141] In one mode of this second embodiment, in step a), means configured to simulate the presence of coffee beans inside the chamber are introduced inside the chamber or are present inside the temporary calibration chamber.

[0142] The device configured to simulate the presence of coffee beans may be a device configured to generate a pressure loss in the hot air flow when no coffee beans are present in the chamber. The device may be a device designed to restrict the hot air flow inside the chamber, such as a grid, a mesh, a plate having at least one hole, and / or a duct having a venturi design.

[0143] In second alternative mode:

[0144] - the heating device of the baking apparatus comprises an air flow drive and a heater, and the control system of the baking apparatus is configured to control the air flow drive to change the flow of air, and

[0145] - In step b), when there are no coffee beans in the chamber, controlling the air flow drive to generate a pressure loss of the hot air flow, thereby simulating the presence of coffee beans inside the chamber during the roasting operation.

[0146] Regardless of the mode of this second embodiment, the reference curve R determined by the master device ref is established under the same conditions as the calibration method used for baking equipment X, which means that at R ref During the determination, the master device presents the same device to simulate beans, or uses the same calibrated pot or controls the air flow drive to generate the same pressure loss of the hot air flow.

[0147] Regardless of the mode of the second embodiment, preferably, the preset curve R set Provide point set (T set@tseti；tseti ) and includes in order:

[0148] - In the first stage: Temperature T set At a fixed temperature T set-stab Preferably at about 40°C in the plateau, then

[0149] - In the second stage: Temperature T set From T set-stab Increase to a higher temperature T set-high ,Then

[0150] - In the third stage: Temperature T set At the temperature T set-high In the stable stage.

[0151] - Optionally at a ratio of T set-high The second and third stages are reproduced at higher temperatures.

[0152] In the first stage, the fixed temperature T set-stabIt is preferably defined as the temperature that the baking equipment can easily reach, regardless of the ambient temperature of the room in which the baking equipment is used. Depending on the location in the world (hot or cold geographical area) and the type of store (open outdoors or in an air-conditioned room), a temperature T of approximately 40°C set-stab It can be defined as being easily achievable by cooling for ambient temperatures above 40°C and by heating for ambient temperatures below 40°C.

[0153] In the second phase, the increase may depend on the type of heating means used in the baking device, in particular on the type of regulation of the power supplied to the heating means.

[0154] Preferably, the above-mentioned preset curve includes a final stage of cooling, in which heating is stopped until the temperature decreases and reaches T again. set-stab .

[0155] When the above-mentioned preset curve having at least three stages is used in the calibration method, wherein:

[0156] - step d) occurs simultaneously with step c), and

[0157] - In step c), the preset curve R set During the reproduction period, at the predefined time t refi , compare the corresponding temperature T ref@trefi and T cal@trefi , and the correction is immediately applied to the temperature T measured by the first temperature probe inside the control system of the baking device reg , or applied to a preset curve R to be reproduced inside the control system of the baking equipment set Provided temperature T set@ti ,

[0158] as well as

[0159] - in a step e), based on the last correction in step c), by applying said correction to the temperature T measured by the first temperature probe inside the control system of the baking device reg , or applied to the temperature T provided by the baking curve to be reproduced inside the control system of the baking equipment @ti , to calibrate baking equipment.

[0160] Then:

[0161] On curve R set At least one predefined time t is defined in the portion including the plateau refi , preferably, a predefined time t is defined in the first stage refi , define at least two predefined time t in the third stage refi , and optionally, at a ratio Tset-high At a higher temperature, at least two predefined times t are defined in the recurrence of the second and third stages refi .

[0162] When the above-mentioned preset curve having at least three stages is used in the calibration method, wherein:

[0163] - step d) occurs simultaneously with step c), and

[0164] - In step c), the preset curve R set During the reproduction period, at the predefined time t refi , calculate the corresponding ratio T ref@trefi / T cal@trefi , and the correction is immediately applied to:

[0165] The temperature T provided by the baking curve to be reproduced set , the correction is a multiplication factor Ki defined as follows:

[0166]

[0167] Where K0 is preset, or equal to 1 by default,

[0168] or

[0169] The temperature T measured by the first temperature probe reg , the correction is a multiplication factor

[0170] - In step e), based on the ratio Ki finally defined in step c), the baking equipment (X) is calibrated by:

[0171] The correction factor Ki is applied to the temperature T provided by the baking curve to be reproduced by the baking device (X) @ti ,or

[0172] The factor Applied to the temperature T measured by the first temperature probe reg .

[0173] Then preferably, during step c):

[0174] If during the first phase, for successive t refi , the corresponding calculation ratio T ref@trefi / T cal@trefi Convergence, for example, T ref@trefi / T cal@trefi Compared with the previously calculated ratio T ref@trefi-1 / T cal@trefi-1 The difference is less than 2%, and then the first stage is shortened.

[0175] In this case, the second stage of the preset curve is applied earlier.

[0176] Similarly, preferably, during step c), if during the third phase, for successive t refi , the corresponding calculation ratio T ref@trefi / T cal@trefi Convergence, for example, T ref@trefi / T cal@trefi Compared with the previously calculated ratio T ref@trefi-1 / T cal@trefi-1 The difference is less than 2%, and then the third stage is shortened.

[0177] In this case, and if the preset curve comprises at least one further phase, said further phase is applied earlier.

[0178] Similarly, preferably, during step c), if in the third phase, for successive t refi , the corresponding calculation ratio T ref@trefi / T cal@trefi If it does not converge to a fixed value, the third stage is extended.

[0179] Regardless of the embodiment, the calibration method may comprise the steps of obtaining information related to environmental conditions, such as temperature and / or humidity outside the baking apparatus, and:

[0180] - In step e), the correction can be modified based on said information. For example, the correction comprises an offset.

[0181] or

[0182] - Modify the preset curve by applying an offset to the temperature. For example, if the preset curve exhibits a plateau in the first phase, the plateau is offset.

[0183] Regardless of the embodiment, preferably in the calibration method, when reproducing the preset curve R set After step c), the roasting apparatus is cooled to a temperature of about 40°C.

[0184] This cooling step ensures that the baking equipment is placed back into a state where it can be used for subsequent baking operations or for another calibration operation. This cooling is usually achieved by stopping the heating but maintaining the air flow in the room.

[0185] Whatever the embodiment, the calibration method can be carried out as needed, in particular for the first time after the manufacture of the baking device or after an operation to repair or maintain said device (since these last operations may have a direct impact on the heating means and their relationship to the chambers inside the device), or after movement or transportation of the device during which the device may be subjected to shocks.

[0186] Calibration can be automated, for example, at regular intervals or after a period of use. Parts of bakery equipment, such as gaskets or seals, can become damaged over time, particularly in hot bakery environments, which can directly impact the equipment's calibration. Air flow can also become dirty, requiring maintenance and calibration.

[0187] The control system of the device may be configured to display an alarm at that time to prompt the operator to perform the calibration method.

[0188] At the end of the calibration operation, if the calibration fails because the correction cannot be determined, the control system of the device can be configured to display an alarm to prompt the operator to restart the calibration method and / or control the device and ultimately repair the device.

[0189] If the device includes a communication interface for communicating with a remote resource, the operator can display an alert when desired.

[0190] Preferably, the apparatus comprises a user interface, and the control system may be configured such that a calibration mode implementing the calibration method is accessible via the user interface.

[0191] In the calibration mode, the control system can be configured to require the operator to introduce at least one second temperature probe into the chamber or replace the chamber with a calibration chamber that includes at least one second temperature probe. The user interface can display a diagram to illustrate the operation of introducing a temporary second temperature probe or a temporary calibration chamber.

[0192] The method can be implemented directly in the control system of the baking equipment, or on a computer, or on a mobile device such as a smartphone or a desktop application, which is connected to the baking equipment. The connection can be remote or wired.

[0193] Preferably, in embodiments in which the heating means of the baking apparatus comprises an air flow drive and a heater, the air flow drive is then calibrated before carrying out step a) of the calibration method.

[0194] The calibration comprises the step of adjusting the value of the air flow supplied in the baking device to the value of the air flow supplied in the main baking device.

[0195] In a second aspect, a coffee bean roasting device is provided, comprising:

[0196] - a chamber for containing coffee beans,

[0197] - heating means for heating the air supplied to the chamber,

[0198] at least one first temperature probe for regulating the temperature supplied by the heating means, said first temperature probe being positioned outside the chamber,

[0199] a control system configured to control the heating means and configured to reproduce roasting curves, each of said roasting curves providing a set of points (T @ti；ti ), the point set represents the points to be measured at discrete successive times t i The control of the heating device is based on the temperature T regulated by the first temperature probe. reg ,

[0200] wherein the apparatus comprises means for temporarily introducing at least one second temperature probe into the interior of the chamber of the baking apparatus, or is configured so as to be able to temporarily replace this chamber with a calibration chamber comprising at least one second temperature probe, and

[0201] wherein the control system is configured to receive an input of the temperature measured by the at least one second temperature probe, and

[0202] The control system is operable to implement a calibration method such as that described above.

[0203] Preferably, the chamber of the roasting apparatus is removable and is configured to be removed from the housing of the apparatus during operations of introducing and removing coffee beans.

[0204] Typically, the chamber for containing the coffee beans does not have any temperature probes.

[0205] In this device, the at least one second temperature probe is present in the baking chamber and is operable in the baking chamber only during a calibration mode of the device. During normal baking operation, the second probe is not positioned in the chamber.

[0206] The chamber does not have any temperature probes. During baking operation, no temperature probes are positioned inside the chamber to measure the temperature and use this measurement as input for the regulatory feedback loop.

[0207] Preferably, the apparatus comprises a user interface, and the control system may be configured such that a calibration mode implementing the calibration method is accessible via the user interface.

[0208] In the calibration mode, the control system can be configured to require the operator to introduce at least one second temperature probe into the chamber or replace the chamber with a calibration chamber that includes at least one second temperature probe. The user interface can display a diagram to illustrate the operation of introducing a temporary second temperature probe or a temporary calibration chamber.

[0209] In one mode, the at least one second temperature probe is a device external to the coffee bean roasting device and the coffee bean device comprises an opening designed to introduce the at least one second temperature probe in an airtight manner into the interior of the chamber or, less preferably, into a duct connected to the chamber outlet.

[0210] In this mode, the at least one second temperature probe is not part of the baking device but is an independent device.

[0211] The baking device comprises an opening for sliding the at least one second temperature probe inside the chamber. Once introduced into the opening, the connection between the probe and the opening is airtight, for example by a tight elastic seal.

[0212] In another mode:

[0213] - the chamber of the roasting device for containing the coffee beans is removable from the roasting device, and

[0214] - the coffee bean roasting device comprises a region designed to receive and hold said removable chamber,

[0215] as well as

[0216] The at least one second temperature probe is part of a calibration chamber configured to be temporarily introduced into the holding and receiving area in place of a dedicated baking chamber.

[0217] Thus, when it is necessary to position at least one second temperature probe inside the baking chamber, the usual chamber dedicated to baking is removed from the device and replaced by a calibration chamber housing said at least one second temperature probe.

[0218] In a third aspect, there is provided a computer program comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, processor or control unit to perform a calibration method such as described above.

[0219] Preferably, the instructions of the computer program are executed by a processing unit of the baking apparatus.

[0220] In one embodiment, the instructions of the computer program may be executed by a processing unit of a device external to the coffee bean roasting apparatus, such as a mobile device.

[0221] In a fourth aspect, a computer-readable storage medium is provided, comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform a calibration method such as described above.

[0222] In this specification, the terms curve, composition or recipe may be used equally and define at least one discrete set of points (T@ti；ti ), the at least one discrete point set represents the discrete successive time t i Application temperature T @ti .

[0223] The above aspects of the present invention may be combined in any suitable combination. In addition, various features herein may be combined with one or more of the above aspects to provide combinations other than those specifically shown and described. Additional objects and advantageous features of the present invention will be apparent from the claims, detailed description, and accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0224] Specific embodiments of the present invention will now be further described by way of example with reference to the following drawings.

[0225] - Figure 1 is a schematic diagram of a baking apparatus in which the method of the present invention can be implemented,

[0226] - Figure 2A Shown according to Figure 1 Block diagram of the control system of the equipment,

[0227] - Figure 2B shows the feedback loop for temperature regulation,

[0228] - Figure 3 Shown according to Figure 1 an embodiment of the calibration method in a device,

[0229] - Figure 4 Shown Figure 3 A block diagram of the control system of the device to enable the calibration method to be implemented,

[0230] - 5A to 5D An embodiment of a calibration method is shown,

[0231] - Figure 6 An embodiment of the calibration method is shown, wherein the preset curve R set corresponds to a roasting recipe defined for a specific type and weight of coffee beans,

[0232] - Figure 7 An embodiment of the calibration method is shown in which the calibration method is carried out without the use of coffee beans.

[0233] - Figures 8A to 8D Shows that it can be Figure 7 The curve obtained in the embodiment shown is

[0234] - Figure 9 shows the Figure 7 and Figures 8A to 8D The closed feedback loop for temperature regulation during the calibration method,

[0235] - Figure 10A and Figure 10B Shown as Figure 8D An alternative curve to the one shown. DETAILED DESCRIPTION

[0236] Baking equipment

[0237] Figure 1 An exemplary side view of a roasting apparatus 10 is shown. Functionally, roasting apparatus 10 is operable to roast coffee beans held in chamber 1 using a stream of hot air introduced into the chamber. At a first level, the apparatus comprises: a housing 4, a roasting unit, and a control system 80. These components will now be described in order.

[0238] Baking units of baking equipment

[0239] The roasting unit is operable to receive and roast coffee beans.

[0240] The baking unit generally comprises, at the second level of the baking apparatus 10 , a chamber 1 and a heating device 2 , and these components will be described in order.

[0241] The chamber 1 is configured to receive and hold coffee beans introduced by an operator. In a preferred embodiment, the chamber 1 is removable from the housing 4. The chamber can be placed next to the roasting equipment:

[0242] - for the introduction or removal of coffee beans, or

[0243] - for cleaning and maintenance of the chamber after removing the coffee beans, or

[0244] - A vertical housing part 43 for the rear of the clean room.

[0245] The bottom opening 11 of the chamber is configured to allow air to pass through, in particular it may comprise a perforated plate on which the beans may rest and through which air may flow upwards. The chamber 1 comprises a handle to enable a user to remove the chamber from the housing and hold it outside the housing.

[0246] A bran collector (not shown) is in fluid communication with the chamber 1 to receive the bran which is gradually separated from the beans and is blown to the bran collector due to its light density.

[0247] The heating device 2 includes an air flow driver 21 and a heater 22 .

[0248] The airflow driver 21 is operable to generate an air flow (dashed arrow) in the direction of the bottom of the chamber. The generated flow is configured to heat the beans and stir and lift them. As a result, the coffee beans are evenly heated. Specifically, the airflow driver can be a fan powered by a motor. An air inlet 42 can be provided in the base of the housing to feed air into the interior of the housing. The airflow driver blows this air upward in the direction of the chamber 1 through the channel 23 to the air outlet hole 41, as shown by the dashed arrow.

[0249] The heater 22 is operable to heat the air flow generated by the air flow driver 21. In the particular illustrated embodiment, the heater is a resistor positioned between the fan 21 and the bottom opening 11 of the chamber, with the result that the air flow is heated before entering the chamber 1 to heat and lift the beans. Other types of heaters may be used, such as resistors, ceramic heaters, halogen sources, infrared sources, and / or microwave sources.

[0250] The heater 22 and / or air flow driver 21 are operable to apply a roast profile to the beans, which is defined as a temperature versus time curve.

[0251] When the chamber is mounted to the housing, the bottom of the chamber is tightly connected to the air outlet hole 41 to prevent the flow of hot air from leaking at the connection.

[0252] The top opening 12 of the chamber is connected to a fume and particle extraction device (not shown).

[0253] Although the present invention is described using a roaster implementing a hot air fluidized bed, the present invention is not limited to this particular type of roasting equipment. Drum roasters and other types of roasters may be used.

[0254] The baking device comprises at least one first temperature probe 5 for regulating the temperature of the air supplied by the heating device 2. This first temperature probe is positioned outside the chamber 1, inside the duct 23 which guides the hot air supplied by the heating device 2 to the bottom of the chamber 1, i.e. the first temperature probe is upstream of the chamber.

[0255] In an alternative, less preferred mode, at least one temperature probe 51 may be positioned downstream of the chamber for regulating the temperature of the air supplied by the heating means 2. During baking operations, this probe may become soiled by fumes.

[0256] In another alternative, less preferred mode, the device may comprise two first temperature probes 5, 51 for regulating the temperature of the air supplied by the heating device 2. The average value of the measured temperatures is used for regulating the heating device 2.

[0257] The baking apparatus 10 typically comprises a user interface 6 enabling the display and input of information.

[0258] The roasting device may include a code reader 7 for reading a code associated with the type of coffee beans, such as that present on the coffee bean packaging. Preferably, the code reader is positioned in the device so that an operator can easily locate the code in front of it. It is preferably positioned in front of the device, for example, near the device's user interface 6. Thus, the information provided by the code can be immediately displayed via a display of the user interface 6 located nearby.

[0259] Control systems for baking equipment

[0260] refer to Figure 1 、 Figure 2A and Figure 2B Now we will consider the control system 80: the control system 80 is operable to control the components of the apparatus for roasting coffee beans. The control system 80 typically comprises, at a second level of the roasting apparatus: a user interface 6, a processing unit 8, an external temperature probe 5, a power source 9, a memory unit 63, optionally a database 62, sensors 19, a communication interface 61 for remote connection, a code reader 7, or any combination of these devices.

[0261] The user interface 6 includes hardware that enables a user to interact with the processing unit 8 via user interface signals. More specifically, the user interface receives commands from the user, which are transmitted as input to the processing unit 8 by the user interface signals. Commands may, for example, be instructions to execute a baking process and / or adjust operating parameters of the baking device 10 and / or power the baking device 10 on or off. The processing unit 8 may also output feedback to the user interface 6 as part of the baking process, such as to indicate that a baking process has been initiated, that parameters associated with the process have been selected, or to indicate the evolution of parameters during the process or to generate an alarm.

[0262] Additionally, the user interface may be used to initiate a calibration mode of the baking apparatus.

[0263] The hardware of the user interface may include any suitable device, for example, the hardware includes one or more of the following: buttons (such as joystick buttons, knobs or push buttons), joysticks, LEDs, graphic or character LCDs, graphic screens with touch sensing, and / or screen edge buttons. The user interface 6 may be formed as a single unit or multiple discrete units.

[0264] When the device is provided with a communication interface 61 as described below, part of the user interface may also be located on the mobile application. In this case, at least part of the input and output may be transmitted to the mobile device via the communication interface 61.

[0265] Sensors 19 and temperature probe 5 are operable to provide input signals to processing unit 8 for use in regulating the baking process and / or the state of the baking equipment. The input signals may be analog or digital. Sensors 19 typically include at least one temperature sensor and, optionally, one or more of the following sensors: a level sensor associated with chamber 1, an air flow rate sensor, and a position sensor associated with the chamber and / or the bran collector.

[0266] A code reader 7 may be provided and operable to read a code on, for example, a package of coffee beans and automatically provide an input which is an identification of the type Cn coffee beans introduced into the chamber 1 .

[0267] The processing unit 8 typically includes memory, input, and output system components arranged as an integrated circuit (typically a microprocessor or microcontroller). The processing unit 8 may also include other suitable integrated circuits, such as an ASIC, a programmable logic device (such as a PAL, CPLD, FPGA, PSoC), a system-on-chip (SoC), or an analog integrated circuit (such as a controller). For such devices, the program code described above can be considered to be or otherwise include programming logic, where appropriate. The processing unit 8 may also include one or more of the aforementioned integrated circuits. An example of the latter is a modular arrangement of several integrated circuits that communicate with one another, for example, a slave integrated circuit for controlling the user interface 6 communicating with a master integrated circuit for controlling the baking apparatus 10.

[0268] A power source 9 is operable to supply electrical energy to the controlled components and the processing unit 8. The power source 9 may include various devices, such as a battery or a unit for receiving and regulating mains power. The power source 9 is operably connected to a portion of the user interface 6 for powering the baking device 10 on or off.

[0269] The processing unit 8 typically includes a memory unit 63 for storing instructions as program code and optionally data. To this end, the memory unit typically includes: a non-volatile memory, such as EPROM, EEPROM or flash memory, for storing program code and operating parameters as instructions, and a volatile memory (RAM) for temporary data storage. The memory unit may include separate or integrated memory (e.g., on a semiconductor die). For programmable logic devices, the instructions may be stored as programmed logic.

[0270] The instructions stored on the memory unit 63 may ideally include a coffee bean roasting program.

[0271] The control system 80 is operable to control the heating device 2 (i.e., Figure 1 In the particular illustrated embodiment, an air flow driver 21 and / or a heater 22) is used to apply the coffee bean roasting process.

[0272] The coffee bean roasting program may use the extracted information encoded in the code and / or other information that may be stored as data on the memory unit 63 or from a remote source via the communication interface 61 and / or input provided via the user interface 6 and / or signals from the sensors 19 to control the components.

[0273] Specifically, the control system 80 is configured to apply a baking curve R that provides a representation of the baking temperature to be set at discrete successive times t1, t2, ..., t 最终 Application temperature T @t1 、T @t2 ,…,T @t最 end.

[0274] To this end, the processing unit 8 is operable to:

[0275] - Receive input T from external temperature probe 5 reg@ti ,

[0276] - process this input according to the baking curve R,

[0277] - providing an output, which is the roasting curve R. More specifically, the output includes the operation of at least the heater 22 and the air flow driver 21 .

[0278] The temperature measured by the temperature probe 5 is used to adjust the power of the heater 22 and / or the power of the air flow driver 21 in a feedback loop in order to apply a roasting profile to the beans, e.g. Figure 2B As shown in .

[0279] In the feedback loop regulation shown, the temperature T measured at the external temperature probe 5 reg@ti The temperature T of the baking curve to be reproduced @ti A comparison is made and based on the difference, the heating device 2 is operated to compensate for the difference.

[0280] Depending on the type of control applied in the roaster, the heater 22 may be supplied with power at a predetermined power, which means that its temperature is constant, and in this case, the power of the air flow drive 21 may be controlled based on the temperature regulated at the probe 5, so as to vary the contact time of the flowing air passing through the heater during its movement.

[0281] Alternatively, the air flow driver 21 may be powered at a predetermined power, meaning that the flow rate of the air is fixed, and in this case the power to the heater 22 may be controlled based on the temperature regulated at the probe 5 so as to heat more or less air during its passage through the heater.

[0282] In a final alternative, both the heater 22 and the air flow driver 21 may be controlled based on the regulation of the temperature by the probe 5 .

[0283] The control system 80 may include a communication interface 61 for communicating data between the roasting device 10 and another device and / or system (such as a server system, a mobile device, and / or a physically separate measurement device). The communication interface 61 may be used to provide and / or receive information related to the coffee bean roasting process, such as roasting process information, bean type, and bean quantity. The communication interface 61 may include a first communication interface and a second communication interface for simultaneously communicating data with multiple devices or communicating via different media.

[0284] The communication interface 61 can be configured for a cable medium or a wireless medium or a combination thereof, for example: a wired connection such as RS-232, USB, I2C, Ethernet as defined by IEEE 802.3, a wireless connection such as a wireless LAN (e.g., IEEE 802.11) or near field communication (NFC), or a cellular system such as GPRS or GSM. The communication interface 61 interfaces with the processing unit 8 via communication interface signals. Typically, the communication interface includes a separate processing unit (an example of which is provided above) for controlling the communication hardware (e.g., antenna) to interact with the main processing unit 8. However, a less complex configuration may be used, for example, a simple wired connection for serial communication directly with the processing unit 8.

[0285] The processing unit 8 enables access to different predefined baking recipes (RM A RM B …), recipes are suitable for roasting specific types of coffee beans or coffee blends (C A 、C B ...), and preferably a specific amount (M A 、M B ...) of the beans or mixture.

[0286] These recipes may be stored in the memory 13 of the processing unit 8. Alternatively, these data may be stored in a remote server and access to the remote server may be provided to the processing unit 8 via the communication interface 61, directly or indirectly via a mobile device establishing a connection between the remote server and the processing unit.

[0287] The control system 80 may include a database 62 that stores information about coffee beans (particularly about the operating conditions for roasting specific coffee beans), as described below. The database 62 may be stored locally in a memory unit 63 of the control system of the roasting device or remotely in a server accessible via the communication interface 61.

[0288] In an alternative embodiment, the baking recipe RM may be provided to the control system during the code reading operation. n(and, depending on the embodiment, provide its associated specific amount M n ), these pieces of information are encoded within the code and decoded by the control system.

[0289] A predefined roasting recipe (RM) suitable for roasting a specific type of coffee beans or coffee blend and a specific weight of said beans A RM B …) are defined during the initial operation of roasting these specific beans inside a specific roasting machine, defined as the master roasting machine (M). Typically, this operation is carried out by a coffee expert who, based on his / her expertise in roasting, is able to define the parameters of temperature and time to optimally roast the specific beans and, therefore, a roasting recipe that provides the set of points (T @ti；ti ), which represents the temperature T to be applied at predefined corresponding successive times t1, t2, ... @t1 、T @t2 、…。

[0290] Once these baking recipes have been predefined with a master baking device, they can be automatically reproduced with baking devices similar to the master baking device.

[0291] Logically, starting with the same beans and applying the same roasting recipe in a roasting machine similar to the primary roasting machine should result in identical roasted coffee beans. However, it has been observed that roast reproduction is not systematically consistent. Despite the temperature probe 5 being fully calibrated to measure the correct temperature, inconsistencies in the roasting of the same beans have been observed between similar roasting machines.

[0292] During the course of the present invention, it was suspected that small differences occurred between each device during manufacturing. These differences may be related to the use of different key components of the device (fans, heaters, temperature sensors), further related to changes in the supply source, or related to small differences in the components of each device (for example, very small air leaks at various locations), or due to small differences in the relative positions of key components to each other.

[0293] Therefore, although the air flow introduced inside the chamber presents the correct temperature as measured by the temperature probe 5, this hot air flow is received differently inside the chamber with a direct influence on the roasting of the beans.

[0294] In order to solve this problem, a method has been developed to enable calibration of any newly produced baking equipment so that it can consistently reproduce baking recipes defined with a specific master baking equipment.

[0295] refer to Figure 3 、 Figure 4 and Figures 5A to 5C The method is described.

[0296] Figure 3 shows that during the calibration operation similar to Figure 1 The purpose of calibration is to enable the roasting device X to reproduce the coffee bean roasting recipe defined with a specific and similar master roasting device M. During this calibration operation, the auxiliary temperature probe 5 is temporarily introduced inside the chamber 1.

[0297] Temporary means that the auxiliary temperature probe 5 is only introduced during calibration operations or for other temporary operations (such as maintenance checks) and not during normal operations of roasting coffee beans.

[0298] The auxiliary temperature probe 5 is connected to the processing unit 8 of the baking device so that the temperature inside the chamber T cal The measurement of is provided as input to the control system, such as Figure 4 shown.

[0299] Before the calibration method of device X begins, in a preliminary stage, use Figure 5A The main baking device M shown establishes a predetermined calibration curve R ref .

[0300] During this phase, the heating means 2 of the main baking device M are controlled to reproduce the preset curve R set , the preset curve provides a point set (T set@ti；ti ), the point set represents the points to be respectively set at the predefined corresponding successive times t1, t2, ..., t 最终 Application temperature T set@t1 、T set@t2 ,…,T set@t最终 This control is based on the temperature T regulated by the first temperature probe 5 reg .

[0301] In the preset curve R set During the reproduction period, the temperature T in the room is measured at the temporary second temperature probe 3 as a function of time. ref This measurement enables the determination of Figure 5C Curve T ref At least one point set (T ref@ti；ti ), which corresponds to the predetermined calibration curve R ref .

[0302] In the same way, Figure 5B During the calibration method shown, the heating device 2 of the baking device X is controlled to reproduce the same preset curve R set This control is based on the temperature T regulated by the first temperature probe 5 reg .

[0303] In the preset curve Rset During the reproduction period, the temperature T in the chamber 1 is measured over time at the temporary second temperature probe 3. cal This measurement enables the determination of Figure 5C Curve T cal At least one point set (T cal@ti；ti )

[0304] In the calibration method of baking equipment X, the temperature T cal@ti With the main baking equipment M at at least one same time t i The obtained temperature T ref@ti Make a comparison. Figure 5C The curves or points corresponding to the following are shown:

[0305] -Preset curve R set ,

[0306] -In the preset curve R set The temperature T in the chamber of the main baking equipment during the reproduction period ref@ti , establish a predetermined calibration curve R ref ,as well as

[0307] -In the same preset curve R set The temperature T in the chamber of the baking device X during the reproduction period cal@ti .

[0308] Figure 5C Make the same preset curve R set It is clear how the reproduction of varies from device to device. This difference can be explained by differences in the manufacturing process.

[0309] To complete the calibration of baking equipment X, based on T cal and T ref By comparing the two, a correction is applied in the feedback loop regulation of device X so that when the control system of device X will reproduce the preset curve R set When the desired temperature T is obtained inside the chamber of the device X ref ,like Figure 5D Shown schematically.

[0310] According to T cal With T ref The complexity of the relationship can depend on: the construction differences between the baking equipment and the main baking equipment (such as using another type of heater, another shape of chamber, another control law or algorithm to control the heater (e.g. more complex if there is a 2-degree control on the air flow driver and the heater), thereby providing, for example, more sensitive control.

[0311] Relationships are typically determined through regression analysis and implemented via regression analysis software using known analysis models (such as linear regression, multiple regression, nonlinear regression, polynomial regression...).

[0312] Once T is defined cal With T ref The relationship between the temperature and the temperature of the first temperature probe 5 is such that the correction can be applied to the rule or algorithm applied by the feedback loop. Depending on the complexity of the rule, the correction can be applied at different steps of the rule. In the simplest embodiment, the correction is preferably applied to the temperature T measured by the first temperature probe 5. reg or the temperature T provided by the baking curve to be reproduced @ti .

[0313] exist Figure 5A and Figure 5B In the case of roasters M and X shown, both roasters comprise very similar components with a simple feedback loop control for operating the heater 22 based solely on the temperature measured by the temperature probe 5, which can be controlled at time t 最终 The correction factor is defined by the ratio K:

[0314]

[0315] In the feedback loop regulation T reg Before comparison, this ratio can be used as the temperature T provided by the baking curve to be reproduced. @ti Simple multiplication factors of .

[0316] In another embodiment of the present invention, at the temperature T measured by the first temperature probe 5 reg and T in the feedback loop regulation @ti Before making comparisons, the inverse of the above ratios (i.e., ) can be used as the temperature T reg The multiplication factor of .

[0317] The correction enables the control system of device X to be closer to the temperature T obtained in the main device. ref Supply hot air inside the room at a temperature of

[0318] Thus, in addition to the calibration method, during a baking operation with the baking device X, the above ratio is applied by the control system to the measurement of the temperature regulated at the first probe 5 to control the heating device 2 or to the temperature T provided by the baking curve to be reproduced. @ti , it is possible to accurately reproduce a predefined coffee bean roasting recipe R defined for specific beans using the main roasting device M.

[0319] This calibration method can be applied using different alternative options related to:

[0320] -Temperature T ref and T cal The type of comparison between, and / or

[0321] - performing iterations in the calibration method, repeating the method with even more accurate corrections, and / or

[0322] - The preset curve R used in this method set type, and / or

[0323] - Whether coffee beans were present inside the chamber during the calibration method.

[0324] These alternative options can increase the accuracy of the calibration process to a greater or lesser degree and can further enable consistent reproduction of baking recipes.

[0325] Figure 6 An embodiment of the calibration method is shown, wherein the preset curve R set Corresponds to a roasting recipe defined for a specific type and amount of coffee beans. In this method:

[0326] - In a first preliminary stage 6a, a preset curve R corresponding to the baking recipe set It is created with a master roasting machine M that roasts a specific type and amount of coffee beans. This creation is usually the work of a coffee expert, with the aim of ultimately giving the roasted coffee beans the best taste considering a specific type of extraction (espresso, pour-over, cold brew...).

[0327] - in a further preliminary step 6b, by controlling the heating means so as to reproduce said curve R based on the temperature measured with the first temperature probe 5 set to roast these specific types and quantities of coffee beans again in the main roasting device M while measuring the temperature T in the chamber by means of a second temporary probe 3 introduced inside the chamber. ref ,

[0328] - A calibration method is then carried out for the device X: by controlling the heating means so as to reproduce said curve R based on the temperature measured with the first temperature probe 5 set to roast these specific types and quantities of coffee beans in the roasting device X to be calibrated, while measuring the temperature T in the chamber by means of the second temporary probe 3 cal ( Figure 6 6c).

[0329] In a further step, the temperature T measured by the second temporary probe 3 in the corresponding chamber is compared. ref@ti and T cal@ti In a preferred embodiment, the comparison comprises calculating the curve R ref and R calThe final time t 最终 The ratio T ref@ti / T cal@ti , and applies this ratio as a correction factor to the temperature T to be reproduced set , or the inverse of this ratio is applied as a correction factor to the temperature T measured by the temperature probe 5 in the baking device X reg ( Figure 6 6d)

[0330] Preferably, step 6c is repeated while applying the correction factor just determined, and a new, more accurate correction factor can be determined in the feedback loop regulation. This operation can be repeated again.

[0331] This implementation may have some disadvantages:

[0332] - It requires roasting a lot of useless coffee beans. This is a waste.

[0333] - It takes time for the operator to introduce the beans and carry out the successive iterations. In particular, it is recommended to wait for a period of time between two roasting operations in order to allow the roasting equipment to cool down and to be able to repeat the roasting operation always under the same conditions.

[0334] - Manual operations can introduce errors that have a direct impact on calibration (e.g. bean weighing).

[0335] - calibration depends on the characteristics of the beans, which can change over time,

[0336] -New equipment needs to be cleaned before being sold.

[0337] To address these shortcomings, coffee beans can be replaced with granular inert objects such as glass beads.

[0338] Figure 7 An embodiment of the calibration method is shown in which the calibration method is carried out without the use of coffee beans.

[0339] In this method, the preset curve R set A curve that is established independently of any specific type or weight of coffee beans.

[0340] Similar to the implementation described previously:

[0341] - In a first preliminary phase 7a, the preset curve R is reproduced in the main baking device M based on the temperature regulation n performed with the first temperature probe 5 set , while measuring the temperature T in the chamber by a second temporary probe 3 introduced into the chamber ref . Establish T that changes with time ref The calibration curve R ref or point set.

[0342] -Then implement the calibration method for baking device X:

[0343] The heating device of the device X is controlled so as to reproduce said curve R based on the temperature regulation performed by the first temperature probe 5 set , while measuring the temperature T in the chamber by a second temporary probe 3 introduced into the chamber cal ( Figure 7 7b) Establish a T that changes with time cal A curve or set of points.

[0344] In another step or simultaneously, the temperature T measured in the chamber by the second temporary probe 3 is cal@ti Compared with the previously determined T ref@ti Compare and derive the calibration correction K( Figure 7 7c).

[0345] Figures 8A to 8D Shows that it can be Figure 7 The curves obtained in the embodiment shown.

[0346] Figure 8A It shows that there is no need to reproduce the preset curve R corresponding to the profile of the baking recipe set Preferably, the curve provides a set of points (T set@tseti；tseti ) and includes in order:

[0347] - In the first stage, the temperature T set At a fixed temperature T set-stab In the stable phase, then

[0348] - In the second stage, the temperature T set From T set-stab Increase to a higher temperature T set-high ,Then

[0349] -In the third stage, the temperature T set At the temperature T set-high In a stable phase.

[0350] - In the fourth stage, cooling, heating is stopped.

[0351] Therefore, the preset curve R set It can be defined by three points: (T set-stab；tstab )、(T set-high；thigh ) and (T set-high，tend ).

[0352] As mentioned above, in the first stage, the fixed temperature T set-stabThis is preferably defined as a temperature that the baking appliance can quickly reach, regardless of the ambient temperature of the room in which it is used, for example a temperature of approximately 40°C. This first phase must be long enough to heat up the cold appliance or cool down the hot appliance (if it has already been used) until a steady state is reached. This length can vary depending on the type of appliance, in particular the power of the heating device and the heat exchange with the outside.

[0353] Usually a few minutes is enough.

[0354] In the second and third stages, the temperature T set-high It may again depend on the type of heating device used in the baking equipment and in particular on the type of regulation of the power supplied to the heating device. For an electric heating device in which the blower is kept at the same speed and the regulation is performed only by adjusting the power of the resistor, the temperature T set-high It is preferably set in the stable operating region of the resistor. Therefore, keeping the resistor in said region does not cause significant deviations during adjustment.

[0355] The presence of a plateau in the third stage allows the temperature to stabilize and the temperature to increase along this plateau rather than in the region of rapid temperature change (as in the increase at the beginning of the second stage). cal More reliable than .

[0356] In such Figure 1 In the roasting equipment shown, the curve R set It can be defined as follows:

[0357] -T set-stab =40℃

[0358] -t stab In the range of 7 to 10 minutes

[0359] -T set-high In the range of 100℃ to 200℃

[0360] -t end In the range of 4 minutes to 6 minutes.

[0361] Figure 8B It shows that in the implementation of the first preliminary stage (such as Figure 7 The curve R obtained during step 7a) ref , where the preset curve R set Based on the temperature measured with the first temperature probe 5 is reproduced in the main baking device M, and wherein at the same time the temperature T is measured in the chamber by means of a second temporary probe 3 introduced inside the chamber ref . Determine the T that varies with time. ref Point set (T ref@ti；ti ) calibration curve Rref , as shown by the white dots, preferably at a predefined time t refi Determine the points that lie on the curve R set The part including the plateau.

[0362] like Figure 8B As shown, at least one predefined time t is defined in the first stage ref1 , and define at least two predefined times t in the third stage ref2 to t ref7 .

[0363] Figure 8C shows the curve R obtained during the implementation of the calibration method for baking equipment X cal , wherein the heating device of the device X is controlled so as to reproduce the curve R based on the temperature measured with the first temperature probe 5 set , and wherein simultaneously the temperature T is measured in the chamber by a second temporary probe 3 introduced inside the chamber cal (like Figure 7 As shown in step 7b in FIG. 1 , a T is established including a T that changes with time. cal Point set (T cal@ti；ti ) curve R cal , and at a predefined time t refi Measuring T cal , thus establishing T that changes with time cal Point set (T cal@trefi；trefi ), as shown by the black dots.

[0364] exist Figure 8C In the embodiment of the preset curve R set During the reproduction period, at the predefined time t refi , you can compare the corresponding temperature T ref@trefi and T cal@trefi , and corrections are immediately applied within the baking equipment’s control system.

[0365] In a preferred embodiment, Figure 8D The curve shown in FIG. 1 is reproduced by device X when the preset curve R is set During the predefined time t refi (like Figure 8C ), calculate the corresponding ratio T ref@trefi / T cal@trefi , and immediately applies the correction factor to the temperature T to be reproduced by the baking device X set@ti , the correction factor corresponds to the ratio Ki defined as follows:

[0366]

[0367] Figure 8D shows the different predefined times t refi Evolution of the ratio Ki. Applying a correction in the control system immediately after each calculated ratio makes it possible to determine the convergent value of the ratio in one single operation of calibration.

[0368] In t cal7 This final convergence value K7 obtained at is used to calculate the temperature T of the baking curve established with the master baking device M and to be reproduced by the baking device X by applying said multiplication factor @ti to calibrate baking equipment.

[0369] Alternatively, at t cal7 The final converged value K7 obtained at can be used to calculate the multiplication factor The temperature T measured by the first temperature probe 5 inside the control system of the baking device X is applied. reg To calibrate the roasting equipment.

[0370] The calibration method can be stopped earlier depending on the evolution of the calculated ratio K converging to a fixed value.

[0371] Figure 9A Shown in Figure 7 (Steps 7b, 7c) and Figures 8A to 8D Closed feedback loop for temperature regulation during the calibration method.

[0372] In the preset curve R set During the reproduction period, at the predefined time t refi (i=1 to n), the temperature T in the chamber is measured at the second temperature probe 3 cal@trefi , and input the temperature into the processing unit 8. Compare the temperature with the corresponding predetermined temperature T ref@trefi A comparison is made, where the comparison includes calculating the ratio Ki as follows:

[0373]

[0374] This ratio Ki is then immediately used to correct the temperature T within the feedback loop of the temperature regulation set : Therefore, in the example shown, when the feedback loop is connected to T reg@ti When comparing, the input value T set@ti Input is Ki×T set@ti .

[0375] Figure 9B Shown Figure 9A An alternative to the calibration method implemented in . Figure 9B Shown in Figure 7 (Steps 7b, 7c) and Figures 8A to 8D Closed feedback loop for temperature regulation during the calibration method.

[0376] In the preset curve R set During the reproduction period, at the predefined time t refi (i=1 to n), the temperature T in the chamber is measured at the second temperature probe 3 cal@trefi , and input the temperature into the processing unit 8. Compare the temperature with the corresponding predetermined temperature T ref@trefi A comparison is made, where the comparison includes calculating the ratio Ki as follows:

[0377]

[0378] This ratio Ki is then immediately used to correct the temperature T within the feedback loop of the temperature regulation reg : Therefore, in the example shown, when compared with T in the feedback loop set@ti When compared, the measured value T reg@ti Entered as

[0379] exist Figure 7 (Steps 7b, 7c), Figures 8A to 8D as well as Figure 9A and Figure 9B In the method shown, if the device X to be calibrated is part of a series of similarly manufactured devices for which the calibration method has already been implemented, the preset factor K0 can be predetermined for this series. Therefore, in order to shorten the calibration method for device X, this factor K0 can be used as follows Figure 8D The calculation of the correction factor shown in:

[0380]

[0381] Figure 10A and Figure 10B Two different situations are described.

[0382] Figure 10A shows the ratio T calculated successively ref@trefi / T cal@trefi As time goes by, they become closer and closer to each other. It can be assumed that if at a t refi At the corresponding calculation ratio T ref@trefi / T cal@trefi The ratio T calculated previously ref@trefi-1 / T cal@trefi-1 If the difference is less than 2%, you can stop Figure 8C The preset curve R shown in the set The ratio Ki calculated last can be used as a correction factor for the device X. In the curve shown, the ratio T ref@tref5 / T cal@tref5 Very close to T ref@tref4 / Tcal@tref4 , which means that step c) of the calibration method can be performed at t cal5 Has stopped.

[0383] Figure 10B shows the ratio T calculated successively ref@trefi / T cal@trefi Non-convergence. It can be set that if in successive t refi At the corresponding calculation ratio T ref@trefi / T cal@trefi If the increase exceeds 20%, the calibration method is stopped. In the curve shown, the ratio T ref@trefi / T cal@trefi No convergence after t6 means that the factor K cannot be defined. The calibration method has failed and must be stopped. This indicates that the method is not operating correctly, or the device is damaged or has a defect that prevents normal operation and calibration.

[0384] It may be recommended to restart the calibration method. If the calibration method fails again, maintenance is required.

[0385] The operator can be guided through these various steps in an automated manner via the device's display.

[0386] Alternatively, it may be estimated that the ratios calculated successively do not converge when the ratios reach predetermined upper and lower limits, such as below 0.5 or above 2. If such ratios are detected, the process is stopped.

[0387] Preferably, in an embodiment in which the calibration method is carried out with the device without coffee beans, means configured to simulate the presence of coffee beans are introduced inside the chamber of the device X during the calibration method or are present inside a temporary calibration chamber positioned inside the device X.

[0388] In this case, the reference curve R determined by the master device is used ref Establish under the same conditions that will be used for the calibration method of roasting device X: the master device presents the same means to simulate the beans or uses the same calibration pot.

[0389] Alternatively, in an embodiment in which the calibration method is carried out using an apparatus X without coffee beans, and in which the control system of the roasting apparatus X is configured to control the heating means in order to control the air flow supplied to the chamber, then in step b) of the calibration method, the heating means are preferably controlled to reproduce the value of the air flow that would be generated if coffee beans were present inside the chamber.

[0390] In this case, the reference curve R determined by the master device is used set Established under the same conditions, these conditions are: the main equipment presents the same hot air flow.

[0391] In the above embodiment of the calibration method, the temperature T measured at the second temperature probe 3 is cal@ti The value can be adjusted to the adjustment value T specific to the second temperature probe cal@ti-调整 .

[0392] If there is only a single second temporary probe 3 to determine the predetermined reference curve R obtained with the main baking equipment ref and subsequently calibrate all baking equipment, then no such adjustment of temperature is required, e.g. Figure 6 The preliminary step 6b and the calibration step 6c are shown.

[0393] However, when there are a plurality of different second temporary probes 3 or temporary calibration chambers (which becomes necessary when a large number of baking devices are commercialized), the measurements of these probes or chambers are compared with the measurements of the original second temporary probe 3 or with the measurements of another already calibrated second temporary probe 3. Based on this comparison, the new second temporary probe 3 can be used in a calibration method for baking devices such as the one described above.

[0394] Preferably,

[0395] - the temperature T measured at the new second temperature probe in step c) cal@ti The value can be adjusted to the adjustment value T cal@ti-调整 ,as well as

[0396] - In step d), the adjustment value T cal@ti-调整 Can be compared with temperature T ref@ti Make a comparison.

[0397] For the operation of comparing the measurement of the new second temporary probe with the measurement of the original second temporary probe 3 or with the measurement of another already calibrated second temporary probe 3, the temperature-time curve of the reference is reproduced, e.g. Figure 8A Based on this comparison, an adjustment of the temperature measurement of the new second temporary probe can then be defined.

[0398] Depending on the relationship between the temperatures of the two probes, different types of adjustments can be applied. The complexity of this relationship depends on: differences in their construction, such as using a new probe type, another shape of chamber, a new position of the probe inside the temporary chamber, etc.

[0399] The relationship may be determined by regression analysis and implemented via regression analysis software using known analysis models (such as linear regression, multiple regression, nonlinear regression, polynomial regression . . . ).

[0400] In a preferred method:

[0401] T cal@ti-调整 =K 2探头.(T cal@ti ) 2 +K 1探头 .T cal@ti +T 探头

[0402] The preset temperature offset T 探头 and preset temperature ratio K 1探头 and K 2探头 Defined by regression analysis software.

[0403] The calibration method of the present invention is presented Figure 1 The characteristics of the equipment are implemented on the baking equipment model.

[0404] A series of roasting machines were produced as replicas of the master roasting machine used to create roasting recipes. Without applying a calibration method similar to the master roasting machine to the series of roasting machines, it was observed that roasting the same beans according to the same roasting recipe produced different roasted beans of different colors from one machine to another, which is evidence of a lack of consistent roasting. Measurements of the internal chamber temperatures of these different machines showed a difference of approximately 10% from the master machine, i.e., a difference of 20°C to 25°C when a temperature of 200°C was required.

[0405] By implementing a calibration method in each roasting device in the series, this difference was reduced to approximately 1°C and it was confirmed that beans of the same color were obtained.

[0406] The calibration method of the present invention has the following advantages:

[0407] - enables the consistent reproduction of coffee bean recipes defined by experts on the master roasting equipment with any similar and newly manufactured roasting equipment,

[0408] -Automate implementation.

[0409] - in some embodiments, avoids wasting coffee and operator time, and does not require any cleaning operations,

[0410] Although the present invention has been described with reference to the embodiments illustrated above, it should be understood that the invention as claimed is not limited in any way to these illustrated embodiments.

[0411] Various changes and modifications may be made without departing from the scope of the invention as defined in the claims. In addition, where known equivalents exist for specific features, such equivalents should be incorporated as if explicitly mentioned in this specification.

[0412] As used in this specification, the words "include", "comprises" and similar words should not be understood as having an exclusive or exhaustive meaning. In other words, these words are intended to mean "including but not limited to".

[0413] List of references in the accompanying drawings :

[0414] Baking equipment 10

[0415] Room 1

[0416] Bottom opening 11

[0417] Top opening 12

[0418] Heating device 2

[0419] Airflow driver 21

[0420] Heater 22

[0421] Channel 23

[0422] Second temperature probe 3

[0423] Shell 4

[0424] Air outlet hole 41

[0425] Air inlet 42

[0426] Vertical housing member 43

[0427] First temperature probe 5, 51

[0428] User Interface 6

[0429] Code Reader 7

[0430] Processing unit 8

[0431] Control System 80

[0432] Power Source 9

[0433] Sensor 19

[0434] Communication interface 61

[0435] Database 62 Memory unit 63

Claims

1. A calibration method for a coffee bean roasting device (X) for reproducing a coffee bean roasting recipe defined with a specific master roasting device (M), The coffee bean roasting device (X) comprises: - a roasting chamber (1) for receiving coffee beans, - a heating device (2) configured to supply hot air to the baking chamber, at least one first temperature probe (5) for measuring the temperature of the air supplied by the heating device, said first temperature probe being positioned outside the baking chamber, a control system (80) configured to control the heating device (2) and to reproduce a baking curve providing at least one set of points T @ti；ti , the at least one point set represents the points to be measured at discrete successive times t i The control of the heating device (2) is based on the temperature T measured by the at least one first temperature probe (5). reg Implementing feedback loop regulation, The calibration method comprises the following steps: a- introducing at least one second temperature probe into the interior of the baking chamber of the baking device to be calibrated, or replacing the baking chamber with a temporary calibration chamber comprising at least one second temperature probe, b- Controlling the heating device to reproduce the preset curve R set , the preset curve provides a series of points T set@ti；ti The series of points represent the corresponding successive preset times t1, t2, ..., t 最终 Application temperature T set@t1 、T set@t2 ,…,T set@t最终 , the control is based on the temperature T measured by the at least one first temperature probe (5) reg , c-the preset curve R set During the reproduction period of the baking chamber or the temporary calibration chamber, the temperature T of the at least one second temperature probe is measured over time. cal , so that at least one point set T can be determined cal@ti；ti , d- will be at least one time t i Measured temperature T cal@ti Compared with the pre-determined reference curve R obtained by the main baking equipment (M) in use ref The same time t i Temperature T ref@ti For comparison, the reference curve R ref Indicates that the heating device of the main baking equipment is controlled to reproduce the preset curve R set The temperature T measured in the baking chamber of a specific main baking device (M) at ref , e- Based on the comparison, calibrating the baking device (X) by applying a correction to the feedback loop regulation.

2. The calibration method according to claim 1, wherein: In step e), the temperature T measured by the first temperature probe (5) is reg Applying a correction, either by providing a temperature T to the baking curve to be reproduced by the baking device (X) @ti Apply the correction to calibrate the baking equipment (X).

3. The calibration method according to claim 1 or 2, wherein: - step d) occurs simultaneously with step c), and - In step c), the preset curve R set During the reproduction of refi , compare the corresponding temperature T ref@trefi and T cal@trefi , and immediately apply a correction to the feedback loop regulation, - In a step e), based on the last correction in step c), calibrating the baking device (X) by applying said last correction to the feedback loop regulation.

4. The calibration method according to claim 3, wherein: In step c), the preset curve R set During the reproduction of refi , compare the corresponding temperature T ref@trefi and T cal@trefi , and the temperature T adjusted by the first temperature probe (5) reg Apply correction, or to the preset curve R set Provided temperature T set@ti Apply the correction.

5. The calibration method according to claim 3, wherein: In step e), based on the last calibration in step c), the temperature T measured by the first temperature probe (5) is reg Applying said last correction, either by providing a temperature T for said baking curve to be reproduced by said baking device (X) @ti The final correction is applied to calibrate the baking equipment (X).

6. The calibration method according to claim 1 or 2, wherein between step c) and step d): - said temperature T measured at said at least one second temperature probe in step c) cal@ti The value of is adjusted to the adjustment value T cal@ti-调整 , the adjustment value depends on the second temperature probe introduced into the baking chamber of the baking apparatus to be calibrated or on the temporary calibration chamber replacing the baking chamber of the baking apparatus to be calibrated, and - In step d), the adjustment value T cal@ti-调整 With the temperature Tref@ti Make a comparison.

7. The calibration method according to claim 6, wherein: T cal@ti-调整 =K 2探头 .(T cal@ti ) 2 +K 1探头 .T cal@ti +T 探头 in: T 探头 corresponds to a preset temperature offset, which is predetermined specifically for the at least one second temperature probe introduced into the baking chamber of the baking device to be calibrated or for the temporary calibration chamber replacing the baking chamber of the baking device to be calibrated, or is equal to 0 by default, K 1探头 corresponds to a preset temperature ratio, which is predetermined specifically for the at least one second temperature probe introduced into the baking chamber of the baking apparatus to be calibrated or for the temporary calibration chamber replacing the baking chamber of the baking apparatus to be calibrated, or is equal to 1 by default, K 2探头 corresponds to a preset temperature ratio, which is predetermined specifically for the at least one second temperature probe introduced into the baking chamber of the baking apparatus to be calibrated or for the temporary calibration chamber replacing the baking chamber of the baking apparatus to be calibrated, or is equal to 0 by default.

8. The calibration method according to claim 7, wherein: In step c), the preset curve R set During the reproduction period, T 探头 The value of and / or K 1探头 The value of and / or K 2探头 The value of varies with time and / or temperature.

9. The calibration method according to claim 1 or 2, wherein: - step d) occurs simultaneously with step c), and - In step c), the preset curve R set During the reproduction of refi , calculate the corresponding ratio T ref@trefi / T cal@trefi , and the correction is immediately applied to: The temperature T provided by the baking curve to be reproduced set , the correction is a multiplication factor K defined as i : in: K0 is preset, or equal to 1 by default, or The temperature T measured by the first temperature probe (5) reg , the correction is a multiplication factor - In step e), based on the ratio K last defined in step c) i , calibrate the baking equipment (X) by the following operations: The correction factor K i The temperature T provided by the baking curve to be reproduced by the baking device (X) @ti ,or The factor Applied to the temperature T measured by the first temperature probe (5) reg .

10. The calibration method according to claim 9, wherein: K0 corresponds to: - a preset factor specifically predetermined for a range of similarly manufactured equipment, or - a preset factor determined in advance for specific environmental conditions, or - A combination of the two preset factors mentioned above.

11. The calibration method according to claim 9, wherein: In step c), if for successive t refi , the corresponding calculated ratio T ref@trefi / T cal@trefi Converges to a fixed value, step c) stops, and the final calculated correction factor K i is used as the last defined ratio in step d).

12. The calibration method according to claim 9, wherein: In step c), if for successive t refi , the corresponding calculated ratio T ref@trefi / T cal@trefi If convergence to a fixed value is not achieved, the calibration method stops.

13. The calibration method according to claim 1 or 2, wherein: -The preset curve R set is a curve established for roasting a specific type of coffee beans and a specific amount of coffee beans using the primary roasting device (M), and - before step b), introducing said specific type and said specific amount of coffee beans inside said roasting chamber or said temporary calibration chamber of said roasting device (X), and - in step b), when the roasting chamber or the temporary calibration chamber of the roasting device (X) contains the coffee beans, controlling the heating means to reproduce the preset curve R set .

14. The calibration method according to claim 1 or 2, wherein: -The preset curve R set is a curve established for roasting a specific type of coffee beans and a specific amount of coffee beans using the primary roasting device (M), and - before step b), introducing said specific type and said specific amount of coffee beans inside said roasting chamber or said temporary calibration chamber of said roasting device (X), and - in step b), when the roasting chamber or the temporary calibration chamber of the roasting device contains the coffee beans, controlling the heating device to reproduce the preset curve R set ,and - In step d), the temperature T cal@ti With the temperature T ref@ti For comparison, and in the reference curve R ref and curve R cal The final time t 最终 Calculate the ratio K 最终 =T ref@t最终 / T cal@t最终 , where curve R cal is a curve obtained during the implementation of the calibration method of the coffee bean roasting device (X) comprising a curve representing the temperature T as a function of time cal Point set T cal@ti；ti , - in step e), applying a correction factor corresponding to said calculated ratio to: The temperature T provided by the baking curve to be reproduced set , the correction is the multiplication factor K 最终 , or The temperature T measured by the first temperature probe reg , the correction is a multiplication factor 15. The calibration method according to claim 14, wherein: Steps a) to e) are repeated at least once.

16. The calibration method according to claim 1 or 2, wherein: -The preset curve R set is a curve established for roasting granular inert objects designed to simulate coffee beans using the primary roasting device (M), and - before step b), introducing said granular inert objects into the interior of said baking chamber or said temporary calibration chamber of said baking device (X), and - in step b), when the baking chamber or the temporary calibration chamber of the baking device comprises the granular inert object, controlling the heating device to reproduce the preset curve R set .

17. The calibration method according to claim 1 or 2, wherein: -The preset curve R set is a curve established without beans in the roasting chamber of the primary roasting device (M), - in step b), when there are no beans in the roasting chamber or the temporary calibration chamber of the roasting device, controlling the heating device to reproduce the preset curve R set .

18. The calibration method according to claim 17, wherein a point set T is provided set@ti；ti The preset curve R set Including in order: - In the first stage, the temperature T set At a fixed temperature T set-stab In the stable phase, then - In the second stage, the temperature T set From T set-stab Increase to a higher temperature T set-high ,Then - In the third stage, the temperature T set At the temperature T set-high In a stable phase.

19. The calibration method according to claim 18, wherein: The fixed temperature T set-stab is 40℃.

20. The calibration method according to claim 18, wherein: Provider Set T set@ti；ti The preset curve R set Also included in T set-high The second and third stages are reproduced at a higher temperature.

21. The calibration method according to claim 1 or 2, wherein when reproducing the preset curve R set After step c), the baking apparatus is cooled to a temperature of 40°C.

22. A coffee bean roasting device, comprising: - a roasting chamber (1) for receiving coffee beans, - a heating device (2) for heating the air supplied to the baking chamber, at least one first temperature probe (5) for regulating the temperature supplied by the heating means, said first temperature probe being positioned outside the baking chamber, a control system (80) configured to control the heating device and to reproduce a baking curve providing at least one set of points T @ti；ti , the at least one point set represents the points to be measured at discrete successive times t i the temperature of the application, said control of said heating device being based on the temperature T measured by said at least one first temperature probe (5) reg Implementing feedback loop regulation, wherein the baking apparatus comprises means for temporarily introducing at least one second temperature probe into the interior of the baking chamber of the baking apparatus, or is configured so that the baking chamber can be temporarily replaced by a calibration chamber, the calibration chamber comprising at least one second temperature probe, and wherein the control system is configured to receive an input of the temperature measured by the second temperature probe, and Wherein the control system is operable to implement the calibration method according to any one of claims 1 to 21.

23. A computer program product comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform the calibration method according to any one of claims 1 to 21 in a coffee bean roasting device.

24. A computer-readable storage medium comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to perform the calibration method according to any one of claims 1 to 21.

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