Systems for calibrating bakery equipment

Abstract

The present invention relates to a coffee bean roasting system, comprising: a coffee bean roasting device (10), the device comprising: a chamber (1); a heating device (2); at least one first temperature probe (5), the at least one first temperature probe being used to adjust the temperature of air supplied by the heating device, the first temperature probe being positioned outside the chamber; and a control system (80), the control system being configured to control the temperature T regulated by the at least one first temperature probe. reg to control the heating device and is configured to reproduce a baking curve, each of which provides a set of points (T @ti；ti ); and ‑ at least one second temperature probe (3) configured to be temporarily introduced inside the roasting device in order to measure the temperature inside the roasting chamber; and ‑ means configured to generate a pressure loss of the hot air flow when the chamber is empty of coffee beans, in order to simulate the presence of coffee beans inside the chamber during the roasting operation.

Description

Technical Field

[0001] The present invention relates to coffee bean roasting equipment and apparatus 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 roasting profile comprising a plurality of data points corresponding to specific times and temperatures. The controller periodically operates to read a roasting control signal value, correlate the roasting control signal value with the roasting profile, and control the operation of the heating device to maintain the temperature of the coffee beans in accordance with the roasting profile.

[0004] Such predefined roasting curves are usually defined for a particular type of coffee beans and are defined by coffee experts. The roasting curve is defined to provide the optimal roast for this type of coffee beans, and reproducing the roasting curve ensures that no coffee beans are wasted.

[0005] To reproduce this roast profile, it is essential that the roasting equipment be able to precisely apply the desired temperature of the roast profile. This is typically achieved by regulating the temperature within 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 coffee bean bed, as the sensor may quickly become dirty and provide erroneous measurements or require frequent cleaning or maintenance operations. Moreover, if the temperature sensor is located in a part of the chamber that is protected from dirt (it is out of direct contact with the coffee beans), the measurement is less reliable. Other sensors can be located at the outlet of the chamber, but still outside the chamber, as described 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 coffee bean introduction and emptying. Since the temperature sensor must be connected to the device's processing unit, each roasting operation would require disconnecting the sensor. Unplugging the temperature sensor for each roasting operation would be complex or make the device fragile. In such devices, the temperature is preferably regulated using at least one fixed sensor located outside the chamber, preferably near a heating device that is close to the hot air inlet inside the chamber.

[0009] With this type of roasting apparatus comprising a temperature probe located outside the roasting chamber, a specific roasting profile is defined by the main apparatus for each type of coffee bean. This specific roasting profile defined by the main apparatus 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 a series of identical roasting machines is manufactured, it has been observed that even if the heating device of each machine is operated so as to apply the same roasting profile as defined by the master machine, based on adjustments to the temperature measured with a properly calibrated temperature probe, roasting the same coffee beans in the same machine is not always consistent: the color and aroma of the beans differ. This lack of consistency in reproducing similar roasting profiles exists between newly manufactured roasting machines and the master machine, but also between two roasting machines in the same series.

[0011] The object of the present invention is to provide a solution to this problem in order to consistently bake the same baking profile in different baking devices.

[0012] It would be advantageous to provide a solution to measure the temperature felt by the beans in each roasting apparatus in order to verify that the roast applied to the beans is similar in different roasting apparatuses.

[0013] It would be advantageous to provide a solution for measuring the temperature felt by the beans in each roasting apparatus without having to introduce the beans inside the roasting apparatus. Summary of the Invention

[0014] In a first aspect of the present invention, a coffee bean roasting system is provided, comprising:

[0015] -Coffee bean roasting equipment, said equipment comprising:

[0016] A dedicated roasting room, which is used to hold coffee beans,

[0017] heating means for supplying a flow of hot air to the chamber,

[0018] 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,

[0019] A control system configured to control the heating device 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 applied temperature, said control of the heating device being based on the temperature T regulated by the at least one first temperature probe reg ,and

[0020] at least one second temperature probe configured to be temporarily introduced inside the baking device to measure the temperature inside the baking chamber, and

[0021] - means for temporarily simulating the presence of coffee beans inside the chamber during a roasting operation and configured to generate a pressure loss of the hot air flow when the chamber is empty of coffee beans.

[0022] The system first includes a coffee bean roasting device, which includes at least: a chamber for containing coffee beans and dedicated to roasting, a heating device, at least one first temperature probe positioned outside the chamber for regulating the temperature supplied by the heating device, and a control system.

[0023] The roasting device is such that it does not include any probes inside the chamber during operation of roasting coffee beans, in particular any probes configured to measure the temperature inside the chamber to provide the temperature as an input in a regulatory feedback loop. In certain embodiments of the system, the roasting device may include a measuring probe inside the roasting chamber, but only during calibration operations.

[0024] This chamber is designed to hold coffee beans during roasting operation.In the chamber, the coffee beans are heated and preferably mixed to homogenize the heating through the beans.

[0025] Mixing can be achieved using a fluidized bed of hot air or mechanically with stirring blades or by the rotation of a drum.

[0026] 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.

[0027] 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.

[0028] The chamber includes an outlet through which fumes generated during the baking operation can be exhausted.

[0029] The heating device heats the air supplied to the chamber so as to heat the coffee beans contained in the chamber.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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. Preferably, this first temperature probe is located outside the chamber, meaning it does not come into contact with the coffee beans during the roasting operation. Preferably, this first probe is located within the apparatus between the heating device and the chamber to measure the temperature of the hot air supplied to the chamber. This location, upstream of the chamber, prevents the probe from being contaminated by the beans and the smoke generated by the beans.

[0034] In order to improve the accuracy of the measurement of the hot air supplied to the chamber, the device may comprise at least two first temperature probes. These first probes may be positioned in a duct configured to drive the hot air flow 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.

[0035] 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 temperature.

[0036] 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 This control of the heating device is based on the temperature T regulated by at least one first temperature probe in a feedback loop control. reg .

[0037] If the device comprises more than one first probe, the control system may use the average of the measurements of all said probes as the temperature T in the feedback loop control reg .

[0038] Secondly, the system includes at least one second temperature probe configured to be only temporarily introduced into the baking apparatus to measure the temperature inside the baking chamber. The temporary presence of the at least one second probe enables measurement of the temperature inside the chamber, or a temporary chamber, during a calibration process of the baking apparatus.

[0039] One or more second probes may be introduced inside the baking device. When more than one second probe is used, these probes may be positioned at different zones of the chamber. Preferably, these probes are positioned in the same transverse cross section of the chamber.

[0040] Third, the system comprises at least one device configured to temporarily generate a pressure loss of the hot air flow inside the chamber when the chamber is empty of coffee beans, so as to simulate the presence of coffee beans inside the chamber during a roasting operation.

[0041] This device simulates the behavior of a hot air flow when introduced into a bed of coffee beans inside a roasting chamber. During normal roasting operation, the air flow introduced at the entrance of the roasting chamber is affected by the presence of coffee beans passing through it and moving: there, the air flow experiences a pressure loss.

[0042] The simulation device aims to reproduce this pressure loss of the hot air flow through the chamber without beans.

[0043] Thus, the temperature measured at the at least one temporary probe reflects the temperature as it would be present in the chamber if coffee beans were present in the chamber.

[0044] The temporary introduction of the second temperature probe and the temporary presence of simulated beans make it possible to measure the temperature inside the chamber of the roasting device independently of the use of coffee beans and thus to perform calibration of the heating means of the roasting device independently of the presence of coffee beans.

[0045] In one embodiment of the system:

[0046] - 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 operate the air flow drive to adjust the air flow, and

[0047] The device configured to generate a pressure loss of a hot air flow inside the chamber when the chamber is empty of coffee beans is an air flow driver.

[0048] With this type of heating device in a roasting apparatus, the air flow is operable to generate an air flow in the direction of the chamber inlet. During roasting, this generated air flow is configured to heat the beans and to stir and lift them. Specifically, the air flow driver can be a fan powered by a motor. The heater is operable to heat the air flow generated by the air flow driver, so that the air flow is heated before entering the chamber to heat and lift the beans. In this embodiment, the roasting apparatus control system is configured to control the air flow generated by the air flow driver.

[0049] When the chamber is empty of coffee beans, a simulation of the situation in which coffee beans are present can be obtained by controlling the air drive.

[0050] In another embodiment, the means configured to generate a pressure loss of the hot air flow when the chamber is empty of coffee beans comprises at least one removable device designed to restrict the hot air flow inside and / or downstream of the chamber.

[0051] This device that restricts air flow creates the same back pressure or pressure loss that the coffee beans would create when they are inside the roasting chamber.

[0052] By removable it is meant that the device may be easily positioned temporarily inside the baking apparatus and then removed.

[0053] The means of restricting the air flow may comprise a grid, a mesh, a plate with at least one hole and / or a pipe with a venturi design.

[0054] The device can be introduced and removed manually or automatically.

[0055] In one mode of this last embodiment, the at least one removable device designed to restrict the hot air flow inside and / or downstream of the chamber is an integrated and movable part of the coffee bean roasting device, and

[0056] The baking apparatus comprises means configured to move the at least one device and to temporarily and removably position said device inside and or at an outlet of a chamber of the baking apparatus.

[0057] In another mode of the last implementation:

[0058] - the dedicated roasting chamber of the coffee bean roasting apparatus is removable from the roasting apparatus, and

[0059] - the coffee bean roasting apparatus comprises an area designed to receive and hold said removable dedicated roasting chamber, and

[0060] The at least one removable device designed to restrict the hot air flow inside and / or downstream of the chamber is part of a calibration chamber configured to be removably introduced inside the holding and receiving area in place of the dedicated baking chamber.

[0061] Preferably, the system comprises a roasting apparatus in which the chamber is a hot air fluidized bed chamber. The chamber can be removed from the apparatus to introduce new beans to be roasted or to remove roasted beans. Typically, such chambers do not include any temperature probes positioned inside the chamber, as the chamber needs to be frequently removed from the apparatus.

[0062] In this mode, the system comprises a calibration chamber similar to the chamber dedicated to baking operations, except that it comprises the at least one removable device designed to restrict the hot air flow inside and / or downstream of the chamber.

[0063] Therefore, when it is necessary to simulate the situation of having coffee beans inside a roasting chamber, the chamber dedicated to roasting is removed from the device and replaced by a calibration chamber.

[0064] In another mode of the last embodiment, the means configured to generate a pressure loss of the hot air flow when the chamber is empty of coffee beans comprise a granular inert object designed to simulate coffee beans.

[0065] By inert, it is meant that these objects have the property of not chemically reacting when heat is applied to them. In a preferred embodiment, these particulate inert objects are glass beads.

[0066] These granular inert objects have the advantage that they do not create dirt inside the baking chamber of the system's equipment.

[0067] Preferably, the baking device comprises means configured to temporarily and removably position the at least one second probe inside or at the outlet of the chamber of the baking device.

[0068] In one embodiment, the at least one second temperature probe may be an integral part of the coffee bean roasting apparatus, and the roasting apparatus may include means for moving the at least one second probe into a conduit connected to the outlet of the roasting chamber. In that embodiment, the roasting apparatus permanently includes the at least one second temperature probe, but the probe is temporarily operable only when it is moved into position in the conduit connected to the outlet of the roasting chamber.

[0069] Although the second temperature probe is not located inside the baking chamber, it provides a temperature close to that inside the chamber. cal Since the probe can be moved to be positioned inside a duct connected to the outlet of the baking chamber and then moved away from the duct, the probe can be protected from the smoke emitted during baking operations and used only during calibration operations under appropriate conditions.

[0070] In another embodiment, the at least one second temperature probe is a device external to the coffee bean roasting device, and the coffee bean roasting device comprises an opening designed to introduce the at least one second temperature probe into the interior of the chamber or into a duct connected to the outlet of the chamber in an airtight manner.

[0071] In that mode, the at least one second temperature probe is not part of the baking apparatus. It is a separate device.

[0072] The baking device comprises an opening for sliding the at least one second temperature probe into the interior of the chamber. Once the probe is introduced into the opening, the connection between the probe and the opening is airtight, for example by means of a tight elastic seal.

[0073] Preferably, once the at least one second probe has been introduced into the interior of the chamber, the at least one second probe is positioned in the upper half of the chamber. In this position, the hot air flow introduced through the bottom of the chamber is more uniform than at the inlet of the chamber and more accurately reflects the temperature inside the chamber.

[0074] In another mode:

[0075] - the dedicated roasting chamber of the coffee bean roasting apparatus is removable from the roasting apparatus, and

[0076] - the coffee bean roasting apparatus includes an area designed to receive and hold removable specialized chambers, and

[0077] The at least one second temperature probe is part of a calibration chamber configured to be temporarily introduced inside the holding and receiving area in place of a dedicated baking chamber.

[0078] Thus, when it is necessary to position at least one second temperature probe inside the baking chamber, the chamber dedicated to baking is removed from the device and replaced by a calibration chamber holding the at least one second temperature probe.

[0079] In one embodiment, a coffee bean roasting apparatus comprises:

[0080] - a room dedicated to calibration, said calibration room comprising:

[0081] the at least one second temperature probe,

[0082] and optionally at least one device designed to restrict the air flow so as to simulate the presence of coffee beans inside the chamber during a roasting operation, and

[0083] - means for directing the hot air flow supplied by the heating means to a chamber dedicated to roasting coffee beans or to a chamber dedicated to calibration.

[0084] In this embodiment, the system is embodied in a single coffee bean roasting apparatus that includes one chamber dedicated to roasting coffee beans during regular roasting operation and one chamber dedicated to calibrating the heating device only during a specific calibration mode. The air heating device supplies hot air to either the roasting chamber or the calibration chamber, depending on the mode. The apparatus includes means for alternately supplying hot air to one chamber or the other.

[0085] The calibration chamber includes a second temperature probe and ultimately at least one mechanical device to simulate the presence of coffee beans as described above. Alternatively, if the roasting device's control system is configured to operate an air flow actuator to adjust / modify / change / variate the air flow, the simulation of the presence of coffee beans can be produced without such a mechanical device.

[0086] In all modes and embodiments, several second probes can be introduced. When more than one second probe is used, these probes can be positioned at different zones of the chamber and the outlet duct.

[0087] Regardless of the mode, the control system of the baking equipment can be configured to:

[0088] - receiving an input of a temperature measured by said at least one second temperature probe, and

[0089] - carrying out a calibration process of the heating device of the baking apparatus based on said input.

[0090] In the system, the at least one second temperature probe is present and operable inside the baking chamber only during a calibration mode of the apparatus. During normal baking operation, the second probe is not positioned in the chamber or downstream of the baking chamber.

[0091] The dedicated baking chamber does not have any temperature probes positioned inside the chamber or downstream of the baking chamber and configured to provide temperature as input in a regulatory feedback loop of the heating device during baking.

[0092] Preferably, the apparatus comprises a user interface, and the control system may be configured to cause the calibration mode to implement a calibration procedure accessible via the user interface.

[0093] In the calibration mode, the control system can be configured to request 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 illustrating the operation of introducing a temporary second temperature probe or a temporary calibration chamber.

[0094] In a second aspect, there is provided a calibration chamber configured to be introduced in place of a roasting chamber of a coffee bean roasting apparatus, the coffee bean roasting apparatus comprising:

[0095] a roasting chamber for containing coffee beans, said chamber being removable,

[0096] heating means for supplying a flow of hot air to the chamber,

[0097] 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,

[0098] A control system configured to control the heating device 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 applied temperature, said control of the heating device being based on the temperature T regulated by the at least one first temperature probe reg ,

[0099] The calibration room includes:

[0100] - At least one second temperature probe.

[0101] The calibration chamber is configured to replace the baking chamber of a baking device during calibration operations of the heating means of said device.The calibration chamber is designed to fit tightly inside the baking device in the same way as a dedicated baking device.

[0102] The same calibration chamber can be used for a range of similar baking equipment.

[0103] Preferably, the interior design of the calibration chamber is symmetrical around a longitudinal vertical axis.Preferably, the at least one second temperature probe is positioned along / on said axis.

[0104] This symmetrical design enables the calibration chamber to be introduced anywhere inside the baking apparatus without affecting the introduction of the hot air flow into the chamber through the bottom inlet of the chamber and without affecting the temperature measured by the second temperature probe.

[0105] In one mode, the calibration chamber comprises at least one device designed to restrict the flow of hot air inside said calibration chamber. The device is configured to create an obstruction to the air flow.

[0106] In a preferred calibration chamber, the at least one device designed to confine the flow of hot air inside the calibration chamber may comprise:

[0107] - a first plate, which is perforated and positioned at the bottom of the calibration chamber,

[0108] a second plate perforated with holes and positioned downstream of the at least one second temperature probe, the holes being designed to direct the air flow converging on the at least one second temperature probe,

[0109] - a third plate perforated and positioned between the first plate and the at least one second temperature probe.

[0110] In another mode, the calibration chamber is a tube presenting a transverse section smaller than the transverse section of the baking chamber of the baking device, optionally comprising:

[0111] a first plate perforated with at least one hole and positioned at the bottom of the calibration chamber, and / or

[0112] - a second plate perforated with at least one hole and positioned downstream of the at least one second temperature probe (3).

[0113] In a particular implementation of this mode, the first plate and / or the second plate may comprise means for adjusting the free section of the orifice, such as a diaphragm.

[0114] In a third aspect, there is provided a method for calibrating a baking device of the system as described above and comprising the following steps:

[0115] a- temporarily introducing the at least one second temperature probe into the interior of the baking device,

[0116] b- When the chamber is empty, the heating device is 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 set at the preset corresponding successive times t1, t2, ..., t 最终 Applied 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 ,

[0117] And generate the pressure loss of hot air flow to simulate the preset curve R setthe presence of coffee beans inside the chamber during said reproduction,

[0118] c-In the preset curve R set During the reproduction period, the temperature T of the chamber is measured at the at least one second temperature probe. cal , so that at least one point set (T cal@ti；ti ),

[0119] 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 ,

[0120] e- Based on this comparison, by applying a correction to the feedback loop regulation, preferably by applying a correction to the temperature T measured by the first temperature probe (5) reg , or by applying a correction to the temperature T provided by the baking curve to be reproduced by the baking equipment (X) @ti , to calibrate the baking equipment (X).

[0121] This process involves calibrating a coffee bean roasting machine (X) so that it consistently reproduces a coffee bean roasting recipe defined by a specific master roasting machine (M). Typically, a roasting recipe is defined for a specific type of coffee bean or a specific blend of different coffee beans produced by a coffee expert operating a specific roasting machine. The roasting machine for which the expert has defined the roasting recipe is defined as the master roasting machine.

[0122] This calibration process is intended to enable a coffee bean roasting recipe defined with a specific master roasting apparatus (M) to be consistently reproduced with other apparatuses (X) which are typically manufactured replicas of the specific master roasting apparatus (M).

[0123] Depending on the system, in a first step a), the calibration process may include:

[0124] - introducing at least one second temporary temperature probe into or at the outlet of the chamber of the baking apparatus to be calibrated, or

[0125] - replacing the chamber with a temporary calibration chamber comprising at least a second temperature probe.

[0126] In both modes, the presence of the at least one second probe enables the temperature T inside the chamber or temporary chamber to be measured during the calibration process. cal .

[0127] In addition, in order to generate the pressure loss of hot air flow, in order to simulate the preset curve R set and according to the system, in a first step a), the calibration process may comprise:

[0128] - the introduction of at least one removable device designed to restrict the flow of hot air inside the chamber and / or downstream, or

[0129] - replacing the chamber with a temporary calibration chamber comprising at least one device configured to generate a pressure loss of the hot air flow,

[0130] - Introducing granular inert objects inside the chamber of the roasting device to be calibrated, said granular inert objects being designed to simulate coffee beans.

[0131] In another step b), the calibration process 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 set at the predefined corresponding successive times t1, t2, ..., t 最终 Applied 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 .

[0132] If, in the system, the heating device of the roasting apparatus comprises an air flow driver and a heater, and the control system of the roasting apparatus is configured to operate the air flow driver to adjust the air flow, then during step b), the air flow driver may be adjusted to generate a pressure loss of the hot air flow to simulate the presence of coffee beans inside the chamber during roasting operation.

[0133] In the preset curve R set During the reproduction of the calibration, in a simultaneous step c), the calibration process comprises measuring the temperature T of the interior of the chamber as a function of time at the at least one second temperature probe. cal Thus, this step c) enables the determination of at least one set of points (T cal@ti；ti ).

[0134] In step d), the calibration process comprises setting 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 useref 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 .

[0135] As further described below, step d) may be performed after step b) and step c) or simultaneously with these two steps.

[0136] Then, in step e), the calibration process consists in calibrating the baking device (X) by applying a correction to the feedback loop regulation, based on the comparison resulting from step d). Preferably, such a correction is applied to:

[0137] - The measured temperature T in the control system of the device (X) reg Here, 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.

[0138] or

[0139] - the temperature T provided by the baking curve to be reproduced within the control system of the baking device @ti Here, this means that in the control system, based on the comparison established in step d), the value of the temperature to be reproduced by the heating device is corrected in the feedback loop regulation of the heating device.

[0140] Depending on the type of device, the type of heating (such as a variation of heater only or fan only or both fan and 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. Typically, the correction can be determined via well-known mathematical regression methods, thereby establishing T cal@t i and T ref@ti The relationship between them.

[0141] In one embodiment of the calibration process:

[0142] - step d) occurs simultaneously with step c), and

[0143] - In step c), the preset curve R set During the reproduction period, at the predefined time t ref i , the corresponding temperature T ref@trefi and T cal@trefiThe comparison is made and a correction is immediately applied to the feedback loop regulation, preferably to the temperature T regulated by the first temperature probe. reg , or apply the correction to the preset curve R set Provided temperature T set@ti ,

[0144] - in a step e), based on the last correction in step c), by applying said last correction to the feedback loop regulation, preferably by applying said last correction to the temperature T measured by the first temperature probe reg , or by applying said last correction to the temperature T provided by the baking curve to be reproduced by the baking device (X) @ti , to calibrate the baking equipment (X).

[0145] Preferably, during the calibration process, between step c) and step d):

[0146] - the temperature T measured at the at least one second temperature probe at 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,

[0147] and

[0148] - In step d), the adjustment value T cal@ti-调整 With temperature T ref@ti Make a comparison.

[0149] It has been observed that by introducing different second temperature probes inside the roasting chamber and performing the calibration process with each of these different second temperature probes, different corrections are achieved for the feedback loop of the roasting system. In practice, although the differences in the measured values of the different probes are very small, only a few degrees, these differences directly affect the calibration process. In fact, it is known that differences of a few degrees Celsius directly affect the final color of the roasted beans, as measured by several CTN values (Neuhaus color test), and significantly affect the flavor of the final roasted coffee beans. In order to reproduce the roasting profile used in the main system as closely as possible, these differences in measured values are preferably taken into account during the calibration process.

[0150] These differences may be related to the position of the second temperature probe inside the temporary calibration chamber, small differences in the mechanical construction of the temporary calibration chamber due to lack of assembly accuracy, production line variances, component variances, component aging.

[0151] Typically, this adjustment is predetermined during a previous calibration operation of the second temporary temperature probe itself. This calibration of the second temporary temperature probe is performed by comparison with the already adjusted probe.

[0152] Different types of adjustments can be applied depending on the relationship between the temperatures of the two probes.

[0153] In a optimization process:

[0154] T cal@ti-调整 =K 2探头 .(T cal@ti ) 2 +K 1探头 .T cal@ti +T 探头

[0155] in:

[0156] T 探头 corresponds to a preset temperature offset, or is by default equal to 0, the preset temperature offset being predetermined specifically for the 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 replacing the chamber of the baking apparatus to be calibrated,

[0157] K 1探头 corresponds to a preset temperature ratio, or by default equal to 1, specifically predetermined for the at least one second temporary temperature probe introduced into the chamber of the baking device to be calibrated, or specifically predetermined for a temporary calibration chamber replacing the chamber of the baking device to be calibrated,

[0158] K 2探头 corresponds to a preset temperature ratio, or is by default equal to 0, the preset temperature ratio being predetermined specifically for the 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 replacing the chamber of the baking apparatus to be calibrated,

[0159] 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 may vary with time and / or temperature.

[0160] It has been observed that the difference in the measured values between two temperature probes increases 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) setThe recurrence period changes with temperature.

[0161] The preferred mode described above uses a polynomial-based temperature adjustment, but other types of adjustments may also be applied.

[0162] In one particular mode of the above implementation of the calibration process:

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

[0164] - During 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 immediately apply the correction 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 (5) reg , the correction is a multiplication factor

[0170] - In step e), based on the last defined ratio Ki 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] K0 typically corresponds to a preset factor that is specifically predetermined for a range of similar manufacturing equipment.

[0174] In practice, the baking equipment to be calibrated is usually 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 production batch.

[0175] If the first device in the series has already been calibrated and its multiplication factor correction Ki is predetermined, this correction or its rounded value can be immediately applied as the preset factor K0 during the calibration of the other devices in the series. The advantage is that the calibration method becomes shorter.

[0176] 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.

[0177] Alternatively, K0 may correspond to a preset factor defined relative to ambient conditions, such as temperature or humidity outside the baking device (X). If, during the calibration process, the ambient conditions correspond to typical ambient 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 ambient conditions, different values for this factor that vary with ambient conditions may be predetermined and stored in a lookup table for use in further calibration operations.

[0178] Finally, K0 may correspond to a combination of the aforementioned preset factors specifically predetermined for a range of devices and the aforementioned preset factors defined relative to the environmental conditions, the combination being a multiplication.

[0179] As mentioned above, in the above-mentioned specific mode, the temperature T measured at the at least one second temperature probe at step c) is cal@ti The value can be adjusted to the adjustment value T cal@ti-调整 , the adjustment value depends on a second temporary temperature probe or a temporary calibration chamber used during the calibration process of the baking equipment.

[0180] In the above specific mode, in step c), if for consecutive t refi , the corresponding calculated 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-1 If the difference is less than 2%, step c) can be stopped and the last calculated correction factor Ki can be used as the final limiting ratio in step d).

[0181] In practice, this means that the correction of the temperature in the regulation loop has already been achieved and continuing this operation will not provide a better correction.

[0182] In this particular mode, in step c), if for successive t refi , in step c), the corresponding calculated ratio T ref@trefi / T cal@trefiwill not converge to a fixed value, especially with the previously calculated ratio T ref@trefi-1 / T cal@trefi-1 and the next calculated ratio T ref@trefi+1 / T cal@trefi+1 If the difference is large, the calibration process can be stopped.

[0183] When the corresponding calculated ratio T ref@trefi / T cal@trefi The lack of convergence over time, i.e. oscillations, means that it can be determined that the temperature in the control loop is not corrected. A calibration process cannot be performed.

[0184] In this case, the calibration process can be restarted to verify whether it is a temporary problem and whether the calibration process can be successfully carried out. If not, the default values of the calibration may reflect the fact that there is a defect in the baking equipment, in particular in the control of the heating device.

[0185] Preferably, the preset curve R set Provide point set (T set@tseti；tseti ) and successively include:

[0186] -In the first stage, the temperature T set At a fixed temperature T set-stab (preferably about 40 ° C) and then

[0187] - In the second stage: Temperature T set From T set-stab To a higher temperature T set-high The increase, then

[0188] - In the third stage, the temperature T set At the temperature T set-high The next stable period.

[0189] - Optionally at a ratio of T set-high Reappearance of the second and third stages at higher temperatures.

[0190] In the first stage, the fixed temperature T set-stab It is preferably defined as a temperature that the baking appliance can easily reach regardless of the ambient temperature of the room in which it is used. Depending on the location in the world (hot or cold geographical area) and the type of store (open to the outside or in a room with conditioned air), a temperature T of about 40°C is preferably defined as a temperature that the baking appliance can easily reach regardless of the ambient temperature of the room in which it is used. set-stab It can be defined as readily achievable by cooling an ambient temperature above 40°C and readily achievable by heating an ambient temperature below 40°C.

[0191] In the second phase, the increase may depend on the type of heating means used in the baking device and in particular on the type of regulation of the power supplied to the heating means.

[0192] Preferably, the above-mentioned preset curve includes a final stage of cooling, in which heating is stopped until the temperature drops back to and reaches T set-stab .

[0193] When the above-mentioned preset curve having at least three stages is used in the calibration process, wherein:

[0194] - step d) occurs simultaneously with step c), and

[0195] - In step c), the preset curve R set During the reproduction period, at the predefined time t refi , the corresponding temperature T ref@trefi and T cal@trefi The comparison is made and a 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 ,

[0196] and

[0197] - 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 device @ti , to calibrate baking equipment,

[0198] Then:

[0199] The at least one predefined time t refi The curve R is limited to include the plateau period set part, preferably a predefined time t refi is defined in the first phase, and at least two predefined times t refi is defined in the third phase and optionally at least two predefined times t refi Limited to T set-high The second and third stages reappear at higher temperatures.

[0200] When the above-mentioned preset curve having at least three stages is used in the calibration process, wherein:

[0201] - step d) occurs simultaneously with step c), and

[0202] - During step c), the preset curve R set During the reproduction period, at the predefined time trefi , calculate the corresponding ratio T ref@trefi / T cal@trefi , and immediately apply the correction to:

[0203] The temperature T provided by the baking curve to be reproduced set , the correction is a multiplication factor Ki defined as follows:

[0204]

[0205] Where K0 is preset, or equal to 1 by default,

[0206] or

[0207] The temperature T measured by the first temperature probe reg , the correction is a multiplication factor

[0208] - In step e), based on the last defined ratio Ki in step c), the baking equipment (X) is calibrated by:

[0209] 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

[0210] The factor Applied to the temperature T measured by the first temperature probe reg .

[0211] Then preferably during step c):

[0212] If during the first phase, for successive t refi , the corresponding calculated ratio T ref@trefi / T cal@trefi Convergence, such as T ref@trefi / T cal@trefi Compared with the previously calculated ratio T ref@trefi-1 / T cal@trefi-1 If the difference is less than 2%, the first stage is shortened.

[0213] In this case, the second stage of the preset curve is applied earlier.

[0214] Similarly, preferably, during step c), if during the third phase, for successive t refi , the corresponding calculated ratio T ref@trefi / T cal@trefi Convergence, such as T ref@trefi / T cal@trefi Compared with the previously calculated ratio T ref@trefi-1 / T cal@trefi-1 If the difference is less than 2%, the third stage is shortened.

[0215] In that case, and if the preset curve comprises at least one further phase, said further phase is applied earlier.

[0216] Similarly, preferably, during step c), if in the third phase, for successive t refi , the corresponding calculated ratio T ref@trefi / T cal@trefi If it does not converge to a fixed value, the third stage is extended.

[0217] Regardless of the specific implementation, the calibration process may include the steps of obtaining information about environmental conditions (such as temperature and / or humidity outside the baking equipment), and:

[0218] - In step e), the correction may be modified based on said information. For example, the correction comprises an offset.

[0219] or

[0220] - Modifying a 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.

[0221] Regardless of the specific implementation, preferably during the calibration process, the preset curve R set After step c), the baking apparatus is cooled to a temperature of about 40°C.

[0222] This cooling step ensures that the baking equipment is restored to a state that enables a subsequent baking operation or another calibration operation.Such cooling is usually obtained by stopping the heating, but maintaining the air flow inside the chamber.

[0223] Whatever the specific implementation, the calibration method can be carried out as needed, in particular as soon as possible after the manufacture of the baking device or after a repair or maintenance operation on said device (since these last operations may have a direct impact on the heating device and its relationship with the chamber inside the device) or after the movement or transportation of the device (during which the device may have been subjected to shocks).

[0224] The calibration process can be automated, for example, at fixed intervals or after a specific period of use. Some parts of baking equipment, such as gaskets or seals, may wear out after a certain period of operation, especially in hot baking environments, which will directly affect the calibration of the equipment.

[0225] The control system of the device may be configured to display an alert at that time to prompt the operator to perform the calibration process.

[0226] At the end of the calibration operation, if the calibration fails because a correction cannot be determined, the control system of the device may be configured to display an alarm to prompt the operator to restart the calibration process and / or take control of the device and ultimately repair it.

[0227] If the device includes a communication interface for communicating with a remote resource, the operator can display an alert if desired.

[0228] Preferably, the apparatus comprises a user interface, and the control system may be configured to cause the calibration mode to implement a calibration procedure accessible via the user interface.

[0229] In the calibration mode, the control system can be configured to request 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 illustrating the operation of introducing a temporary second temperature probe or a temporary calibration chamber.

[0230] The method can be implemented directly in the control system of the baking device or on a computer or on a mobile device (such as a smartphone) or a desktop application, which is connected to the baking device. The connection can be remote or wired.

[0231] Preferably, in an embodiment in which the heating device of the baking apparatus comprises an air flow drive and a heater, the air flow drive is then calibrated before step a) of the calibration process is carried out.

[0232] 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. BRIEF DESCRIPTION OF THE DRAWINGS

[0233] Specific embodiments of the present invention will now be further described by way of example with reference to the following drawings.

[0234] - Figure 1 is a schematic diagram of a baking apparatus according to a system of the present invention,

[0235] - Figure 2A Shown according to Figure 1 Block diagram of the control system of the equipment for baking operation,

[0236] - Figure 2B shows the feedback loop for temperature regulation,

[0237] - Figure 3A 、 Figure 3B 、 Figure 3C shows different embodiments of the system involving the temporary introduction of at least one second temperature probe inside the baking device to measure the temperature inside the baking chamber,

[0238] - Figure 4A 、 Figure 4B 、 Figure 4C 、 Figure 4D Different embodiments of the system involving an apparatus configured to temporarily generate a pressure loss of a hot air flow inside a chamber when the chamber is empty of coffee beans in order to simulate the situation in which beans are present are shown.

[0239] - 5A to 5D Schematically showing the different calibration chambers,

[0240] - Figure 6A and Figure 6B The system according to the invention is shown in baking and in calibration operation, respectively,

[0241] - Figure 7A and Figure 7B shows a baking device with an integrated dedicated calibration chamber according to the invention in baking and in calibration operation, respectively,

[0242] - Figure 8 Shows the use of including according to Figure 1 Implementation of the calibration method for the system of equipment,

[0243] - Figure 9 A method for enabling the calibration method is shown. Figure 8 The block diagram of the control system of the system,

[0244] - 10A to 10D shows the implementation of the calibration method using the system according to the invention,

[0245] - 11A to 11D Shows that the Figure 10A and Figure 10B An alternative curve used and obtained in the embodiment shown,

[0246] - Figure 12A Shown in Figure 10B and 11A to 11D The closed feedback loop for temperature regulation during the calibration process shown,

[0247] - Figure 12B Shown in Figure 12A Alternative calibration methods to the calibration methods implemented in

[0248] - Figure 13A and Figure 13B Shown as Figure 11D An alternative curve to the one shown. DETAILED DESCRIPTION

[0249] baking equipment

[0250] Figure 1An 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.

[0251] Baking units of baking equipment

[0252] The roasting unit is operable to receive and roast coffee beans.

[0253] 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.

[0254] 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:

[0255] - for the introduction or removal of coffee beans, or

[0256] - for cleaning and maintenance of the chamber after removing the coffee beans, or

[0257] - A vertical housing part 43 for the rear of the clean room.

[0258] 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.

[0259] A bran collector 15 is in fluid communication with the chamber outlet 12 via a fume duct 14 which receives the bran, which is gradually separated from the beans and due to their light density is blown with the fume to the bran collector.

[0260] The heating device 2 includes an air flow driver 21 and a heater 22 .

[0261] The air flow driver 21 is operable to generate an air flow (dashed arrow) in the direction of the bottom 11 of the chamber. The generated air flow is configured to heat the beans and stir and lift them. As a result, the beans are evenly heated. Specifically, the air flow 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 air flow driver blows this air upward in the direction of the chamber 1 through the channel 23 to the air outlet opening 41, as indicated by the dashed arrow.

[0262] 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.

[0263] The heater 22 and / or the air flow driver 21 are operable to apply a roast profile to the beans, which is defined as a temperature versus time curve.

[0264] 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.

[0265] The top opening 12 of the chamber is connected to a fume and particle extraction device (not shown).

[0266] Although the present invention is described in terms of 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.

[0267] 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 11 of the chamber, upstream of the chamber.

[0268] In an alternative, less preferred mode, at least one first temperature probe 51 for regulating the temperature of the air supplied by the heating means 2 can be positioned downstream of the chamber. During baking, these probes can become soiled by fumes.

[0269] 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.

[0270] The baking apparatus 10 typically comprises a user interface 6 enabling the display and input of information.

[0271] 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.

[0272] Control systems for baking equipment

[0273] 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.

[0274] 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.

[0275] Additionally, the user interface may be used to initiate a calibration mode of the baking apparatus.

[0276] 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.

[0277] 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.

[0278] Sensors 19 and temperature probes 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 apparatus. The input signals may be analog or digital. Sensors 19 typically include at least one temperature sensor 5 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.

[0279] A code reader 7 may be provided and operable to read a code on, for example, a packaging of coffee beans and automatically provide an input which is an identification of the type Cn coffee beans introduced into the chamber 1 .

[0280] 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.

[0281] 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.

[0282] 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.

[0283] The instructions stored on the memory unit 63 may ideally include a coffee bean roasting program.

[0284] The control system 80 is operable to control the heating device 2 (i.e., at Figure 1 In the specific exemplary embodiment, the air flow driver 21 and / or the heater 22) are used to apply the coffee bean roasting process.

[0285] 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.

[0286] Specifically, the control system 80 is configured to apply a baking curve R that provides the baking time to be determined at discrete successive times t1, t2, ..., t 最终 The applied temperature T @t1 、T @t2 ...T@t最终 .

[0287] To this end, the processing unit 8 may be operable to:

[0288] - Receive input T from external temperature probe 5 reg@ti ,

[0289] - process this input according to the baking curve R,

[0290] - providing an output, which is the baking curve R. More specifically, the output comprises the operation of at least the heater 22 and the air flow drive 21 .

[0291] The temperature measured by the temperature probe 5 is used to modify the power of the heater 22 and / or the power of the air drive 21 in a feedback loop in order to apply a roasting profile to the beans, e.g. Figure 2B shown.

[0292] In the closed feedback loop 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.

[0293] Depending on the type of control applied in the roaster, the heater 22 may be supplied with a predetermined power, which means that its temperature is constant, and in this case, the power of the air 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.

[0294] Alternatively, the air driver 21 may be powered at a predetermined power, meaning that the flow rate of the air is constant, and in this case the power of 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.

[0295] In a final alternative, both the heater 22 and the air drive 21 may be controlled based on the regulation of the temperature by the probe 5 .

[0296] 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 3). 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.

[0297] 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.

[0298] The processing unit 8 enables access to different predefined baking recipes (RM A RM B ...), recipes are tailored to 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 blend.

[0299] These recipes may be stored in the memory 63 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.

[0300] The control system 80 may include a database 62 that stores information about coffee beans, particularly about the operating conditions used to roast specific coffee beans, as described below. The database 12 may be stored locally in a memory 63 of the control system of the roasting device or remotely in a server accessible via the communication interface 63.

[0301] 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.

[0302] 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 an initial operation of roasting these specific beans inside a specific roasting device defined as the main roasting device (M). Typically, this operation is performed 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 point set represents the temperature T to be applied at predefined corresponding successive times t1, t2, ... @t1 、T @t2 、….

[0303] 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.

[0304] 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.

[0305] During the course of the present invention, it was suspected that small differences between each device occurred during manufacturing. These differences may be related to the use of different key components of the device (fans, heaters, temperature sensors), further to changes in the supply source, or to small differences in the components of each device, such as very small air leaks at various locations, or due to small differences in the relative position of a key component to another component.

[0306] 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.

[0307] To address this issue, a system and method has been developed to enable calibration of any newly manufactured baking equipment so that it can consistently reproduce baking recipes defined with a specific master baking equipment.

[0308] In addition to the baking equipment to be calibrated, the system also includes:

[0309] at least one second temperature probe configured to be temporarily introduced inside the baking device to measure the temperature inside the baking chamber or at the outlet of the baking chamber; and

[0310] - means configured to temporarily create a pressure loss of the hot air flow inside the chamber when the chamber is empty of coffee beans, so as to simulate the presence of coffee beans inside the chamber during a roasting operation.

[0311] Figure 3A 、 Figure 3B 、 Figure 3C Different embodiments of the system are shown which involve the temporary introduction of at least one second temperature probe 3 inside the baking device for measuring the temperature inside the baking chamber during a calibration operation of the device.

[0312] exist Figure 3A In the embodiment, an opening 13 is provided inside the wall of the baking chamber 1 and a temperature probe 3 can be temporarily introduced through this opening in order to measure the temperature T inside the chamber itself. cal Calibration. Preferably, the opening 13 provides an airtight connection with the probe once it has been introduced into the chamber and after it has been removed from the chamber so as not to affect the hot air flow inside the chamber. Tightness can be provided by an elastic seal during introduction and / or by a cover after removal.

[0313] exist Figure 3B In the embodiment, an opening 141 is provided in the wall of the smoke duct 14 downstream of the outlet 12 of the chamber in order to temporarily introduce the temperature probe 3 and then remove it. Figure 3A In the same manner as in the case of the probe 3, the opening 141 provides an airtight connection with the probe once it has been introduced inside the duct 14 and after it has been removed from this duct so as not to affect the hot air flow inside the chamber 1. Tightness can be provided by an elastic seal during introduction and / or by a cover after removal. In this mode, although the temperature is not measured directly inside the chamber, the measured value is close to said temperature. Since this probe 3 is only introduced inside the smoke duct 14 during a calibration operation, which takes place when the chamber is empty of beans and therefore not producing smoke, the probe remains suitable and provides an indication of the temperature T of the hot air flow emerging at the chamber outlet. cal Accurate measurement.

[0314] In this embodiment, the second probe 3 can be an integral part of the coffee bean roasting apparatus 10, and the apparatus can include a device for moving the second probe 3 in the fume duct 14 during calibration operations. This device can be actuated manually (via a lever or button) or automatically (via a motor). A sensor can be provided to check the position of the second probe depending on the operating mode (roasting or calibration). During roasting operations, the probe should not be present inside the fume duct.

[0315] Figure 3C A calibration chamber 1b is shown, which includes a temperature probe 3 fixedly attached therein (eg, crimped through the chamber wall) so that the temperature T inside the chamber can be measured.cal If the baking chamber 1a of a baking device is removable from the baking device, such a calibration chamber can be introduced instead of the baking chamber 1a. Typically, baking devices of this type include an area designed to receive and hold the removable chamber 1a dedicated to baking or an alternative removable chamber 1b dedicated to calibration.

[0316] exist Figure 3A and Figure 3C In an alternative to the embodiment shown, if at least one transparent part of the chamber wall is present, an IR probe can be used to measure the temperature by detecting infrared emissions from the beans, without having to introduce the probe inside the chamber. Preferably, the IR probe can be surrounded by a cavity so that the measurement is focused on the beans inside the chamber.

[0317] Whatever the mode, the value of the temperature measured inside the chamber by the second probe 3 is generally supplied to the control system of the system, generally to the control unit 8 of the baking device, in order to calibrate the device.

[0318] When the second probe 3 is a device outside the baking equipment (such as Figure 3A and Figure 3C The probe can be connected to the baking equipment via a USB port, or even remotely via Bluetooth or WiFi.

[0319] Optionally, several temporary probes positioned at different locations (eg, inside the chamber and downstream of the chamber) may be used to increase the accuracy of the measurement.

[0320] Figure 4A 、 Figure 4B 、 Figure 4C 、 Figure 4D Different embodiments of the system involving different devices configured to temporarily generate a pressure loss of a hot air flow inside a chamber when the chamber is empty of coffee beans in order to simulate the situation where beans are present are shown.

[0321] exist Figure 4A In the embodiment of the present invention, a device 16a designed to restrict the air flow can be introduced inside the smoke duct 14 and then removed. During the calibration operation, the device (such as a perforated plate) can be removably slid through the opening 141 inside the duct.

[0322] This design is configured to simulate the pressure loss of the air inside the chamber when beans are present. In this embodiment, the device 16a can be an integral part of the coffee bean roasting apparatus 10, and the apparatus can include a means for moving the device 16a within the fume duct 14 during calibration operations. The device can be actuated manually (via a lever or button) or automatically (via a motor). A sensor can be provided to check the position of the device depending on the operating mode (roasting or calibration). During roasting operations, the probe should not be present inside the fume duct.

[0323] Preferably, the opening 141 provides an airtight connection with the device 16a once it has been introduced inside the duct 14 and after it has been removed from the duct so as not to affect the hot air flow inside the chamber 1. The tightness may be provided by an elastic seal during introduction and / or by a cover after removal.

[0324] exist Figure 4B In the embodiment of the present invention, the device configured to generate a pressure loss of a hot air flow when the chamber is free of coffee beans is the air flow driver 21 of the heating device. In order to simulate the presence of coffee beans inside the chamber, the control system sets the air flow driver (for example, if the driver is a fan, the rotation speed or the power of the voltage of the fan) so as to obtain a flow in the chamber similar to that obtained when coffee beans are present (as indicated by arrow F).

[0325] Figure 4C A calibration chamber 1 b is shown comprising air flow restriction means to simulate the presence of air beans. In the embodiment specifically shown, the restriction means are three plates perforated with holes.

[0326] If the baking chamber 1a of a baking device is removable from the baking device, such a calibration chamber can be introduced instead of the baking chamber 1a. Typically, baking devices of this type comprise an area designed to receive and hold the removable chamber 1a dedicated to baking or an alternative removable chamber 1b dedicated to calibration.

[0327] exist Figure 4B In the embodiment, the means configured to generate a pressure loss of the hot air flow when the chamber is empty of coffee beans comprises a plurality of granular inert objects 17, such as glass beads, introduced inside the chamber 1 to replace the coffee beans.

[0328] Optionally, the various air flow restriction devices described above can be combined to improve the simulation of the presence of coffee beans inside the chamber during roasting operations. For example, a granular inert object can be used in conjunction with the modulation of the air flow actuator, or a removable device designed to restrict the air flow can be used in conjunction with the modulation of the air flow actuator.

[0329] Each of the different embodiments for temporarily introducing a second temperature probe inside the baking apparatus can be combined with each of the different embodiments comprising a device configured to temporarily generate a pressure loss of the hot air flow inside the chamber. Figure 3A Implementation options available Figure 4A 、 Figure 4B or Figure 4D implementation plan to be implemented.

[0330] In a preferred embodiment, the system comprises a calibration chamber 1b, which also comprises a second temperature probe and a device configured to temporarily generate a pressure loss of a hot air flow inside the chamber, the chamber being combined with Figure 3C and Figure 4C Features of the illustrated embodiment.

[0331] Figure 5A A first embodiment of such a calibration chamber 1 b is shown schematically.

[0332] The chamber 1b dedicated to calibration is configured to replace a conventional chamber dedicated to baking inside a baking apparatus. This chamber comprises connection means configured to cooperate with corresponding connection means of the baking apparatus and provides connection to the fume duct 14 at the bottom opening having air outlet holes 41 for distributing air upwards and at the top opening.

[0333] Chamber 1b includes a second temperature probe 3 fixedly positioned inside the chamber. Preferably, the chamber's interior is designed symmetrically around a longitudinal vertical axis, and the second temperature probe 3 is positioned on this axis. Thus, for each calibration run, the chamber can be positioned in any angular position without having to modify the probe's position relative to the baking apparatus's air outlet openings 41.

[0334] Preferably, the temperature probe 3 is positioned in the upper half of the chamber. Thus, the air flow introduced at the bottom of the chamber can be homogenized before being measured by the probe, and the measured value reflects a more accurate value.

[0335] The chamber includes a first plate 16a perforated with holes and positioned at the bottom of the calibration chamber. This plate creates a first pressure drop in the airflow within the chamber to simulate the presence of beans. Furthermore, the plate is configured to improve the homogenization of the sub-airflows A passing through the horizontal section of the chamber below the first plate 16a. This means that the streams, which exhibit various directions upstream, become more vertically aligned and more parallel downstream of the plate. Because the airflow supplied at the housing's air outlet opening 41 is typically asymmetric, the first plate 16a interrupts this airflow and begins to homogenize it by generating multiple, parallel, smaller streams. The holes are sized, designed, and distributed to achieve these effects. For example, circular holes with a diameter of 2 mm distributed across the entire surface of the plate 16a achieve these effects.

[0336] The chamber includes a second plate 16b perforated with holes and positioned at the bottom of the calibration chamber. This second plate creates a second pressure drop in the airflow within the chamber to simulate the presence of beans. This plate is configured to improve the generation of a uniform airflow within the chamber (since the intended reading at the temperature probe is not a specific temperature at a single point in the chamber, but rather provides an average temperature within the chamber by further dividing the airflow generated by the first plate into additional sub-flows). The holes are sized, designed, and distributed to achieve these effects. For example, circular holes with a diameter of 4 mm distributed along the entire surface of plate 16b achieve these effects. The chamber includes a third plate 16c perforated with holes and positioned upstream of probe 3. This plate creates a third pressure drop in the airflow. This plate is preferably designed to guide the different airflows generated by the second plate 16b to converge toward the second temperature probe 3. For example, this third plate includes circular holes with a diameter of 3 mm distributed only along the center of plate 16c. The outer ring of the third plate does not contain holes, forcing the airflow to converge toward the probe.

[0337] Figures 5B to 5D A simpler embodiment of the calibration chamber is shown which takes the shape of a tube.

[0338] exist Figure 5B The pressure loss is only due to the shape of the tube and its small diameter compared to the diameter of a conventional baking chamber.

[0339] exist Figure 5C In FIG. 1 , the tube comprises a plate 16C perforated with at least one hole and positioned at the top of the tube, upstream of the probe 3 .

[0340] exist Figure 5D In FIG. 1 , the tube comprises a plate 16a perforated with at least one hole and positioned at the bottom of the tube.

[0341] Figure 6A and Figure 6B The system according to the invention is shown in baking and in calibration operation, respectively.

[0342] The device includes Figure 3B and Figure 4A The features shown in FIG. 1 are related to the temporary introduction of a second temperature probe 3 and a device 16 configured to generate a pressure drop in the hot air flow when the chamber is empty of coffee beans. In the embodiment shown, this device comprises a mesh, but other devices, such as a cross-sectional reduction, may be implemented. The probe 3 may be positioned before, after, or adjacent to the mesh 16.

[0343] exist Figure 6A In the embodiment, the temperature probe and the device are positioned next to the smoke duct and the operation of roasting coffee beans can be implemented.

[0344] exist Figure 6BIn the embodiment, the chamber is free of beans and the temperature probe 3 and the means 16 configured to generate a pressure loss of a hot air flow are introduced inside the smoke duct 14 in order to calibrate the device.

[0345] Figure 7A and Figure 7B The baking apparatus with an integrated dedicated calibration chamber is shown in baking and in calibration operation, respectively.

[0346] In addition to the roasting chamber 1a, the apparatus also includes a specific chamber 1b dedicated to calibration operations. This calibration chamber contains a second temperature probe 3 and a device 16 for generating a pressure drop to simulate the presence of coffee beans inside the chamber. In the illustrated embodiment, this device comprises a cross-section reducer, but other devices, such as a mesh, may be implemented. The probe 3 can be positioned before, after, or within the cross-section reducer 16.

[0347] The apparatus comprises a movable shutter 18 configured to be positioned in the following positions:

[0348] - a first position in which the movable shutter closes the inlet to the calibration chamber so that hot air can flow only into the roasting chamber during the roasting operation of the coffee beans ( Figure 7A )

[0349] - or a second position, in which the movable shutter closes the inlet to the baking chamber so that hot air can only flow into the calibration chamber during calibration operation of the device ( Figure 7B ).

[0350] The device offers the advantage of enabling automatic implementation of the calibration operation without the need to replace the baking chamber with a specific calibration chamber.The calibration operation can be implemented in baking devices where the baking chamber is not or barely removable (such as drum baking machines).

[0351] Another advantage is that Figure 6A and Figure 6B Compared to the device of FIG. 1 , during the calibration operation the temperature is measured by the second probe 3 in a duct or chamber which is always suitable and free from smoke deposits.

[0352] The system enables calibration of the heating device of the baking equipment due to the introduction of a second temperature probe inside the equipment. Specifically, the calibration process can be as follows and with reference to Figure 8 、 Figure 9 and 10A to 10D To implement.

[0353] Figure 8 Shown includes similar Figure 1The roasting apparatus 10 is a roasting apparatus of a system in which the roasting chamber of the roasting apparatus has been replaced by a calibration chamber 1 b similar to the chamber of FIG5 during a calibration operation. The calibration is intended to enable the roasting apparatus 10 to reproduce a coffee bean roasting recipe defined with a specific and similar master roasting apparatus M. During this calibration operation, the calibration chamber 1 b is temporarily introduced into the roasting apparatus 10.

[0354] By temporary, it is meant that the second temperature probe 3 is only introduced during calibration operations or for other temporary operations (e.g. temporary maintenance operations to check the efficiency of the heating device), and not during normal operation of roasting coffee beans.

[0355] The second temperature probe 3 is connected to the processing unit 8 of the baking device so as to measure the temperature T cal The measured values are provided as input to Figure 9 The control system shown.

[0356] Before initiating the calibration process of device X, in the preliminary stage, use Figure 10A The main baking device M shown establishes a predetermined calibration curve R ref This meant that an identical calibration chamber 1b was introduced in the main baking equipment.

[0357] During this phase, the heating means 2 of the 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 .

[0358] In the preset curve R set During the recurrence of the temperature T in the chamber, the time-dependent temperature T is measured at the temporary second temperature probe 3. ref This measurement enables the determination of at least one set of points (T ref@ti；ti ), the at least one point set is Figure 10C The curve T ref As shown, corresponding to the predetermined calibration curve R ref .

[0359] In the same way, Figure 10B During the calibration process shown, the heating device 2 and the calibration chamber 1 b of the system of baking equipment X are controlled to reproduce the same preset curve R set This control is based on the temperature T regulated by the first temperature probe 5reg .

[0360] In the preset curve R set During the recurrence of the temperature T in the chamber 1 , the time-dependent temperature T is measured at the temporary second temperature probe 3 . cal This measurement enables the determination of at least one set of points (T cal@ti；ti ), the at least one point set is Figure 10C The curve T cal Shown.

[0361] During the calibration 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 10C The curves or sets of points corresponding to the following are shown:

[0362] -Preset curve R set ,

[0363] -In the preset curve R set The temperature T in the chamber of the main baking equipment during the reproduction period ref@ti , thereby establishing a predetermined calibration curve R ref ;and

[0364] - Reproduces the same preset curve R set The temperature T in the chamber of the baking device X during cal@ti .

[0365] Figure 10C 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.

[0366] In order to complete the calibration of baking equipment X, based on T cal With T ref By comparing the curve R and the feedback loop of the device X, a correction is applied in the feedback loop regulation of the device X so that the control system of the device X will reproduce the preset curve R set When the required temperature T is obtained inside the chamber of the device X ref , as in Figure 10D It is schematically shown in FIG.

[0367] According to T cal With T refThe 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.

[0368] The relationship is typically determined by regression analysis and implemented via regression analysis software using known analysis models (such as linear regression, multiple regression, nonlinear regression, polynomial regression...).

[0369] Once T is defined cal With T ref The correction can be applied to the rule or algorithm imposed by the feedback loop regulation. 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 .

[0370] At once Figure 10A and Figure 10B For 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:

[0371]

[0372] 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 .

[0373] 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 a multiplication factor for this temperature.

[0374] 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

[0375] Thus, further with regard to the calibration process, during a roasting operation performed with the roasting device X, a predefined coffee bean roasting recipe R defined for a specific bean with the master roasting device M can be accurately reproduced by the control system, which applies the above ratio to the measured value of the temperature regulated at the first probe 5 to control the heating device 5 or to the temperature T provided by the roasting curve to be reproduced. @ti .

[0376] The calibration process can be applied with different alternatives regarding:

[0377] -Temperature T ref With T cal The type of comparison between; and / or

[0378] - implementation of iterations in the calibration process, thereby re-iterating the process with even more accurate corrections; and / or

[0379] -Preset curve R used in the process set type.

[0380] These alternatives may increase or decrease the accuracy of the calibration and provide for more consistent reproduction of baking recipes.

[0381] 11A to 11D Shows that the Figure 10A and Figure 10B Alternative curves are used and obtained in the embodiment shown.

[0382] Figure 11A The preset curve R is shown as not being necessary to reproduce the curve corresponding to the baking recipe. set Preferably, the curve provides a set of points (T set@tseti；tseti ) and successively include:

[0383] -In the first stage, the temperature T set At a fixed temperature T set-stab The next stable period, then

[0384] - In the second stage, the temperature T set From T set-stab To a higher temperature T set-high The increase, then

[0385] - In the third stage, the temperature T set At the temperature T set-high The next stable period,

[0386] - In the fourth phase, cooling, during which the heating is stopped.

[0387] Therefore, the preset curve R set It can be defined by three points: (Tset-stab；tstab )、(T set-high；thigh ) and (T set-high,tend ).

[0388] As mentioned above, in the first stage, the fixed temperature T set-stab This is preferably defined as a temperature that the baking device can quickly reach regardless of the ambient temperature of the room in which it is used, for example a temperature of approximately 40°C. The length of this first phase must be sufficient to allow a cold device to be heated or a hot device to be cooled (if the device has been used previously) until a steady state is reached. The length may vary depending on the type of device, in particular the power of the heating device and the heat exchange with the outside.

[0389] Usually a few minutes may be sufficient.

[0390] In the second and third stages, the temperature T to be reached and maintained is set-high Again it depends on the type of heating device used in the baking device and in particular on the type of regulation of the power supplied to the heating device. For an electric heating device in which the air blower is kept at the same speed and the regulation is performed by changing only the power of the resistor, the temperature T set-high It is preferably set in the stable operating region of the resistor. Thus, the resistor is kept in said region without significant deviations during adjustment.

[0391] The presence of a plateau in the third stage achieves temperature stability and the R is maintained along this plateau rather than in the rapid temperature change zone (such as the increase at the beginning of the second stage). cal A more reliable comparison.

[0392] In such Figure 1 In the baking equipment shown, the curve R set It can be defined as follows:

[0393] -T set-stab =40℃

[0394] -t stab In the range of 7 minutes to 10 minutes

[0395] -T set-high In the range of 100℃ to 200℃

[0396] -t end In the range of 4 minutes to 6 minutes.

[0397] Figure 11B It is shown that in the first preliminary stage (such as Figure 10A The curve R obtained during the implementation of ref In this first preliminary stage, the preset curve R setIn the main baking device M, the temperature T is reproduced based on the temperature measured by the first temperature probe 5. ref The second temporary probe 3 of the calibration chamber 1b is used to measure in the chamber. ref Including point set (T ref@ti；ti ), which represents the time-varying T ref As shown by the white dot. Preferably, at a predefined time t refi Determine points on the curve R set The part including the stable period.

[0398] like Figure 11B As shown, at least one predefined time t ref1 is defined in the first phase, and at least two predefined times t ref2 to t ref7 Limited to the third stage.

[0399] Figure 11C shows the curve R obtained during the implementation of a calibration process for a baking device X cal During this calibration process, the heating means of the device X are controlled so as to reproduce the curve R based on the temperature measurements made with the first temperature probe 5. set , at the same time, the temperature T cal The second temporary probe 3 is measured in the calibration room 1b (eg Figure 10B Curve R cal Including point set (T cal@ti；ti ), which represents the time-varying T cal As shown in the figure, T cal At a predefined time t refi Measured, thus establishing a point set (T cal@trefi；trefi ), which represents the time-varying T cal , as shown by the black dots.

[0400] exist Figure 11C In the embodiment of the preset curve R set During the reproduction period, at the predefined time t refi , the corresponding temperature T ref@trefi and T cal@trefi A comparison is made and corrections are immediately applied within the baking equipment's control system.

[0401] In a preferred embodiment, Figure 11D As shown in the curve, the device X is compared with the preset curve R set During the reproduction period, at the predefined time t refi (like Figure 11C ), calculate the corresponding ratio T ref@trefi / Tcal@trefi , and the correction factor is immediately applied 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:

[0402]

[0403] Figure 11D The ratio Ki is shown at different predefined times t refi Applying a correction in the control system immediately after each calculation of the ratio makes it possible to determine the convergent value of this ratio in a single calibration operation.

[0404] In t cal7 This final convergence value K7 obtained is used to calculate the temperature T of the baking curve established by the master baking device M and to be reproduced by the baking device X by applying said multiplication factor to the temperature T of the baking curve established by the master baking device M and to be reproduced by the baking device X. @ti to calibrate baking equipment.

[0405] Alternatively, at t cal7 The final converged value K7 obtained 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 baking equipment.

[0406] Depending on the evolution of the calculated ratio K converging to a fixed value, the calibration process can be stopped earlier.

[0407] Figure 12A Shown in Figure 10B and 11A to 11D Closed feedback loop for temperature regulation during the calibration process shown.

[0408] In the preset curve R set During the reproduction period, at the predefined time T refi (i=1 to n), the temperature T is measured at the second temperature probe 3 in the chamber cal@trefi And input it into the control unit 8. Compare it with the corresponding predetermined temperature T ref@trefi A comparison is made, which here consists in calculating the ratio Ki as follows:

[0409]

[0410] This ratio Ki is then immediately used to correct the temperature T inside the feedback loop of the temperature regulation set : Therefore, in the example shown, when compared with T in the feedback loop reg@ti When compared, the input value T set@ti It is input as Ki×Tset@ti.

[0411] Figure 12B Shown in Figure 12A Alternative calibration method to the calibration method implemented in . Figure 12B Shown in Figure 10B and 11A to 11D Closed feedback loop for temperature regulation during the calibration process shown.

[0412] In the preset curve R set During the reproduction period, at the predefined time T refi (i=1 to n), the temperature T is measured at the second temperature probe 3 in the chamber cal@trefi And input it into the control unit 8. Compare it with the corresponding predetermined temperature T ref@trefi A comparison is made, which here consists in calculating the ratio Ki as follows:

[0413]

[0414] This ratio Ki is then immediately used to correct the temperature T inside the feedback loop of the temperature regulation reg , in the example shown, when combined with T in the feedback loop set@ti When compared, the measured value T reg@ti It is input as (Treg@ti) / Ki.

[0415] exist Figure 10A 、 Figure 10B 、 11A to 11D and Figure 12A and Figure 12B In the process shown, if the device X to be calibrated is part of a series of similarly manufactured devices for which a calibration process has already been carried out, a preset factor K0 can be determined in advance for this series. Therefore, in order to shorten the calibration process for device X, this factor K0 can be used to calculate Figure 8 Correction factor shown as D:

[0416]

[0417] Figure 13A and Figure 13B Two different situations are shown.

[0418] Figure 13A The calculated ratios T are shown in succession ref@trefi / T cal@trefi become closer to each other over time. This can be set as refi , the corresponding calculated ratio T ref@trefi / T cal@trefi Compared with the previously calculated ratio T ref@trefi-1 / T cal@trefi-1 If the difference is less than 2%, the Figure 11C The preset curve R shownset The last calculated ratio Ki 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 / T cal@tref4 , which means that step c) of the calibration process may have already been cal5 stop.

[0419] Figure 13B The calculated ratios T are shown in succession ref@trefi / T cal@trefi This can be set to be the case if at successive t refi , the corresponding calculated ratio T ref@trefi / T cal@trefi If the ratio T increases by more than 20%, the calibration process is stopped. ref@trefi / T cal@trefi After t6, there is no convergence, which means that the factor K cannot be defined. The calibration process has failed and must be stopped. This indicates that the method was not performed correctly, or that the device is damaged or has default values that prevent it from operating properly and calibrating.

[0420] It may be recommended to restart the calibration process. If the calibration process fails again, maintenance may be required.

[0421] The operator may be guided through these various steps in an automated manner via a display of the device.

[0422] Alternatively, it may be estimated that successive calculated ratios do not converge when the ratios reach predetermined upper and lower values, such as below 0.5 or above 2. If such ratios are monitored, the process is stopped.

[0423] Reference curve R determined by the master device ref It is always established under the same conditions used during the calibration of a system comprising roasting device X, which is the master providing the same means to simulate the beans and measure the temperature or using the same calibration tank.

[0424] In the above embodiment of the calibration process, 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 .

[0425] 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, as shown in preliminary step 6b and calibration step 6c of Figure 6, then such adjustments to the temperature are not necessary.

[0426] 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 measurement values of these probes or chambers are compared with the measurement values of the original second temporary probe 3 or another already calibrated second temporary probe 3. Based on this comparison, the new second temporary probe 3 can be used in the calibration process of the baking device as described above.

[0427] Preferably,

[0428] - the temperature T measured at the new second temperature probe at step c) cal@ti The value can be adjusted to the adjustment value T cal@ti-调整 ,and

[0429] - In step d), the adjustment value T cal@ti-调整 With temperature T ref@ti Make a comparison.

[0430] For the operation of comparing the measurement values of the new second temporary probe with the measurement values of the original second temporary probe 3 or another already calibrated second temporary probe 3, a temperature versus time reference curve is reproduced, e.g. Figure 8 The curve shown in A. Based on this comparison, an adjustment of the measured value of the temperature of the new second temporary probe can then be defined.

[0431] Different types of adjustments can be applied depending on the relationship between the temperatures of the two probes. The complexity of the relationship can depend on: differences in their configurations, such as the use of a new type of probe, a different shape of chamber, a new position of the probe inside a temporary chamber, etc.

[0432] 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...).

[0433] In a optimization process:

[0434] T cal@ti-调整 =K 2探头 .(T cal@ti ) 2 +K 1探头 .T cal@ti +T 探头

[0435] 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.

[0436] In presenting Figure 1The calibration process of the present invention is implemented on a baking equipment model that is characterized by the equipment.

[0437] A series of roasting machines were produced as replicas of the master roasting machine used to create the roasting recipe. Without applying a calibration process 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 between the machines, demonstrating a lack of consistent roasting. Temperature measurements inside the chambers 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 requested.

[0438] By implementing a calibration method in each roasting device of the series using a calibration tank as shown in FIG5 , this difference was reduced to about 1° C. and it was confirmed that beans of the same color were obtained.

[0439] The system of the invention presents the advantage of enabling calibration of a roasting device without using beans and without soiling the device.

[0440] Advantageously, the system provides an external, temporary calibration temperature probe that can be reproducibly positioned inside the device to calibrate the device when necessary. A device configured to generate a pressure drop in a hot air flow to simulate the presence of coffee beans allows for the re-creation of the temperature inside the chamber as it would be in the presence of coffee beans, while a second temperature probe accurately measures the temperature the beans would experience when applying a recipe. Comparison with temperatures measured under the same conditions as the primary device allows for calibration of the heating system of similar roasting equipment by comparison.

[0441] 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.

[0442] 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.

[0443] 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".

[0444] List of references in the accompanying drawings :

[0445] Baking equipment 10

[0446] Baking room 1a

[0447] Bottom opening 11

[0448] Top opening 12

[0449] Probe opening 13

[0450] Calibration Room 1b

[0451] Heating device 2

[0452] Air flow driver 21

[0453] Heater 22

[0454] Channel 23

[0455] Second temperature probe 3

[0456] Shell 4

[0457] Air outlet hole 41

[0458] Air inlet 42

[0459] Vertical housing member 43

[0460] First temperature probe 5, 51

[0461] User Interface 6

[0462] Code Reader 7

[0463] Processing unit 8

[0464] Control System 80

[0465] Power Source 9

[0466] Smoke duct 14

[0467] Probe opening 141

[0468] Bran Collector 15

[0469] Restriction devices 16, 16a, 16b, 16c

[0470] Inert granular objects 17

[0471] Gate 18

[0472] Sensor 19

[0473] Communication interface 61

[0474] Database 62

[0475] Memory unit 63

Claims

1. A coffee bean roasting system, comprising: -Coffee bean roasting equipment, said equipment comprising: A roasting chamber (1), which is dedicated to roasting coffee beans, a heating device (2) for supplying a hot air flow to the baking chamber, at least one first temperature probe (5) for regulating the temperature of the air supplied by the heating device, the first temperature probe being positioned outside the baking chamber, A control system (80) configured to control the heating device and configured to reproduce baking curves, each of the baking 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 applied temperature, said control of said heating device being based on the temperature T regulated by said at least one first temperature probe reg , and - at least one second temperature probe (3) configured to be temporarily introduced inside the baking device in order to measure the temperature inside the baking chamber, and at least one device configured to generate a pressure loss of said hot air flow when said roasting chamber is empty of coffee beans, so as to simulate the presence of coffee beans inside said roasting chamber during a roasting operation.

2. The coffee bean roasting system according to claim 1, wherein: - the heating device (2) of the baking device comprises an air flow driver (21) and a heater (22), and the control system of the baking device is configured to operate the air flow driver to adjust the air flow, and - the device configured to generate a pressure loss of the hot air flow when the roasting chamber is empty of coffee beans is the air flow driver (21).

3. The coffee bean roasting system according to claim 1 or 2, wherein the device configured to generate a pressure loss of the hot air flow when the roasting chamber is empty of coffee beans comprises at least one removable device designed to restrict the hot air flow inside and / or downstream of the roasting chamber.

4. The coffee bean roasting system according to claim 3, wherein: The at least one removable device designed to restrict the air flow comprises a mesh and / or a duct with a venturi design.

5. The coffee bean roasting system according to claim 3 , wherein the at least one removable device designed to restrict the hot air flow inside and / or downstream of the roasting chamber is an integrated and movable part of the coffee bean roasting apparatus, and the roasting apparatus comprises a device configured to move the at least one removable device and temporarily and removably position the at least one removable device inside or at an outlet of the roasting chamber of the roasting apparatus.

6. The coffee bean roasting system according to claim 3, wherein: - the dedicated roasting chamber of the coffee bean roasting device is removable from the roasting device, and - the coffee bean roasting apparatus comprises an area designed to receive and hold the removable dedicated roasting chamber, and - said at least one removable device designed to limit said hot air flow inside and / or downstream of said baking chamber is part of a calibration chamber (1b) configured to be removably introduced inside the holding and receiving area in place of said dedicated baking chamber.

7. The coffee bean roasting system according to claim 3, wherein the device configured to generate a pressure loss of the hot air flow when the roasting chamber is free of coffee beans comprises a granular inert object (17) designed to simulate coffee beans.

8. The coffee bean roasting system according to claim 1 or 2, wherein the roasting device comprises means configured to temporarily and removably position the at least one second temperature probe (3) inside or at an outlet of the roasting chamber of the roasting device.

9. Coffee bean roasting system according to claim 8, wherein the at least one second temperature probe (3) is an integrated part of the coffee bean roasting device, and the roasting device comprises means for moving the at least one second temperature probe into a duct connected to the outlet of the roasting chamber.

10. The coffee bean roasting system according to claim 8, wherein the at least one second temperature probe (3) is a device outside the coffee bean roasting device, and the coffee bean roasting device comprises an opening designed to introduce the at least one second temperature probe (3) into the interior of the roasting chamber or into a duct connected to the outlet of the roasting chamber in an airtight manner.

11. The coffee bean roasting system according to claim 8, wherein: - the dedicated roasting chamber of the coffee bean roasting apparatus is removable from the roasting apparatus, and - the coffee bean roasting apparatus comprises an area designed to receive and hold the removable dedicated roasting chamber, and - said at least one second temperature probe (3) is part of a calibration chamber (1b) configured to be introduced inside said holding and receiving area in place of said dedicated baking chamber.

12. The coffee bean roasting system according to claim 1, wherein the coffee bean roasting equipment comprises: - a calibration room (1b), which is dedicated to calibration and comprises: The at least one second temperature probe (3), and at least one device designed to restrict said air flow so as to simulate the presence of coffee beans inside said roasting chamber during a roasting operation, as well as - means for directing said hot air flow supplied by said heating means (2) to a roasting chamber dedicated to roasting coffee beans or to said calibration chamber (1b) dedicated to calibration.

13. The coffee bean roasting system according to claim 1 or 2, wherein the control system (80) of the roasting device is configured to: - receiving an input of the temperature measured by the second temperature probe, and - carrying out a calibration process of the baking device based on the input.

14. A calibration chamber (1b) configured to be introduced in place of a roasting chamber of a coffee bean roasting device, the coffee bean roasting device comprising: a roasting chamber for containing coffee beans, wherein the roasting chamber is removable, a heating device (2) for supplying a hot air flow to the baking chamber, at least one first temperature probe (5) for regulating the temperature of the air supplied by the heating device, the first temperature probe being positioned outside the baking chamber, A control system (80) configured to control the heating device and configured to reproduce baking curves, each of the baking 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 applied temperature, said control of said heating device being based on the temperature T regulated by said at least one first temperature probe reg , The calibration room includes: - at least one second temperature probe (3).

15. The calibration chamber according to claim 14, wherein the calibration chamber comprises at least one device designed to restrict the flow of hot air inside the calibration chamber.

16. The calibration chamber of claim 15, wherein: The calibration room includes: - a first plate (16a) perforated and positioned at the bottom of the calibration chamber, a second plate (16c) perforated with holes and positioned downstream of said at least one second temperature probe (3), said second plate having holes designed to direct said air flow towards said at least one second temperature probe, - a third plate (16b) perforated and positioned between the first plate and the at least one second temperature probe.

17. The calibration chamber according to claim 14, wherein the calibration chamber is a tube presenting a transverse section that is smaller than a transverse section of the baking chamber of the baking device.

18. The calibration chamber of claim 17, wherein: The tube comprises: - a first plate (16a) perforated with at least one hole and positioned at the bottom of the calibration chamber, and / or - a second plate (16c) perforated with at least one hole and positioned downstream of said at least one second temperature probe (3).

19. A method for calibrating a roasting device of a coffee bean roasting system according to any one of claims 1 to 13, the method comprising the following steps: a- temporarily introducing the at least one second temperature probe (3) into the interior of the baking device, b- When there is no beans in the roasting chamber, the heating device is 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 set at the preset corresponding consecutive times t1, t2, ..., t 最终 Applied 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 , and generate the pressure loss of the hot air flow in order to simulate the preset curve R set the presence of coffee beans inside the roasting chamber during the reproduction period, c-the preset curve R set During the recurrence of 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 the 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.

20. The method according to claim 19, wherein In step e, based on said comparison, a correction is applied to the temperature T measured by said first temperature probe (5). reg , or by applying a correction to the temperature T provided by said baking curve to be reproduced by said baking device (X) @ti , to calibrate the baking equipment (X).

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