METHOD FOR HANDLING FOOD

Abstract

A method for handling food, comprising the following steps: • Providing several thermometers (10), each with a thermometer (10) specific identifier, wherein each thermometer (10) comprises at least one core temperature sensor (14) and an external temperature sensor (15); • Providing at least one food item (100) in which one of the thermometers (10) is inserted, hereinafter referred to as the "inserted thermometer", wherein the core temperature sensor (14) of the inserted thermometer (10) is located further inside the food item (100) than the external temperature sensor (15); • Continuously measuring an external temperature with the external temperature sensor (15) of the several thermometers (10); • Continuously wirelessly transmitting the external temperature together with the specific identifier of each thermometer (10) to a control unit (30).• Transferring the food (100) together with the inserted thermometer (10) from a first receiving chamber with a first receiving chamber temperature to a second receiving chamber with a second receiving chamber temperature, wherein the two receiving chamber temperatures differ from each other, • Thermometer assignment: Assigning, using the control unit (30), which of the several thermometers (10) was transferred as the “inserted thermometer” together with the food (100), based on the measured external temperature of the several thermometers (10).

Description

The present invention relates to a method for handling food using a thermometer for core temperature measurement. Furthermore, the invention shows a corresponding arrangement for handling foods, preferably designed for carrying out the method.DE 10 2007 018 245 A1 discloses a temperature probe for a furnace. The probe has an elongate housing in the manner of a gravy. A temperature sensor and electronics are arranged in a tip, which are connected to transmitting means at the other end. The temperature probe includes a thermal generator for power generation. The thermal generator uses a temperature difference between a higher temperature inside the furnace and a lower core temperature in a brate into which the temperature probe is inserted as power generation for operating the transmission means.US 2009 / 0 188 396 A1 discloses a furnace. The furnace includes a housing having a heating chamber. A door has an open position to allow the operator to access the heating chamber and a closed position to prevent the operator from accessing the heating chamber. A heating system heats a food product located in the heating chamber. A wireless temperature sensor is configured to be inserted into the food product by an operator to measure the temperature of the food product and provide a wireless signal indicative of the temperature of the food product. An oven control system includes a sensor communicator to receive the temperature indicating signal from the wireless temperature sensor. The oven control system operates in response to the wireless signal.DE 10 2012 112 850 A1 shows a cooking appliance. The appliance has a plurality of temperature sensors which are to be assigned variably to a control unit of the cooking appliance, wherein each temperature sensor has at least one signal transmitter which can emit an indicator signal, and wherein the control unit is designed such that it can send a response signal individually to each of the temperature sensors, whereupon the respective temperature sensor emits an indicator signal. The cooking appliance is operated in that temperature sensors are coupled to the cooking appliance on the control side, which can be variably assigned to a item to be cooked in each case, and a response signal is output by the control unit to the respective temperature sensor and an indicator signal, in particular an individual indicator signal assigned to it, is transmitted by the temperature sensor addressed upon receipt of the response signal.DE 101 14 617 A1 relates to an apparatus for cooking foods, having a heatable cooking chamber and having a control device for controlling the cooking process, wherein the control device is coupled to a core temperature sensor provided in the cooking chamber for detecting the actual core temperature of foods, to an input device for inputting the desired setpoint core temperature and / or the cooking temperature and to a display device for displaying the actual core temperature and / or the cooking temperature. It is provided that at least one further core temperature sensor is provided in the cooking chamber for determining the actual core temperature of foods.In kitchens, in particular food kitchens, a plurality of thermometers are often available for measuring the core temperature of the food. Thermometers can be used which are not connected to the respective cooking appliance via a cable, but instead transmit the core temperature to the cooking appliance by radio. In order to distinguish a plurality of thermometers from one another, these are identified, for example, by letters or numbers. When using the thermometer, it is inserted into the food and the food together with the inserted thermometer is inserted into the cooking appliance. The user must select which thermometer he has used at the cooking appliance, so that the cooking appliance displays or monitors the core temperature of just this thermometer. This process involves corresponding effort and is prone to errors, since, for example, the incorrect thermometer can be selected by the operator.It is the object of the present invention to specify a method for handling foods which can be carried out in an operator-friendly and reliable manner.This object is achieved by the features of the independent claims. The dependent claims are subject to preferred developments of the invention.The object is thus achieved by a method for handling foods, which comprises at least the following steps.First, a plurality of thermometers are provided. The individual thermometer is in particular an object which can be inserted into a food. For this purpose, the individual thermometer has, for example, a handle from which a rod extends as far as a tip. The thermometer includes at least a core temperature sensor and an outside temperature sensor. The two sensors are arranged within the respective thermometer such that-when the thermometer is inserted into a food-the at least one core temperature sensor is located further inside the food than the outside temperature sensor. As will be explained in the following, the external temperature sensor is intended to assume or measure the temperature of a "receiving space" of the food as quickly as possible. Therefore, it is provided in particular that the external temperature sensor is arranged such that, in the inserted state of the thermometer, it is located outside the foodstuff, for which purpose this sensor is preferably arranged in the handle of the thermometer. However, the external temperature sensor can also be arranged slightly in the interior of the foodstuff and in the process can detect the temperature of the receiving space relatively quickly.Each thermometer preferably has a specific identifier. This identifier is stored in an electronic unit of the thermometer.Furthermore, at least one food is provided in which one of the plurality of thermometers is inserted. This one thermometer is referred to as an "inserted thermometer" hereinafter. As described, the core temperature sensor of the inserted thermometer is located more inside the food than the outside temperature sensor. In particular, the external temperature sensor is located outside the food.Furthermore, an external temperature is continuously measured with the external temperature sensor of the plurality of thermometers. As will be described below, the core temperature is preferably also continuously measured with the core temperature sensor. Furthermore, the external temperature, preferably also the core temperature, is continuously transmitted wirelessly to a control unit together with the identifier of the respective thermometer.The term "continuous" in connection with measuring the temperatures and wirelessly transmitting describes that this process takes place not only once but several times. In particular, it is provided that the thermometers measure the temperatures at regular intervals (for example, milliseconds or seconds) and transmit them wirelessly. However, the term "continuous" does not exclude that such measuring and / or transmitting of individual thermometers or all thermometers can also be interrupted. For example, the thermometers can be located in a charging station and neither measure nor transmit, since it is already established that the thermometer to be charged at the moment is not in use. Furthermore, it is possible, for example, for the thermometers to transition into a rest state and not to measure and / or transmit. The thermometers preferably comprise an internal memory in which, for example, the measured temperature values can be stored. This internal memory is used in particular when the radio connection to a receiving module breaks off. The wireless transmission of the data can be continued as soon as a connection to the receiving module can be established again.Furthermore, it is preferably provided that the thermometer only starts transferring when it detects a difference between its core temperature and its outside temperature. It must be assumed in most cases of application that, when the thermometer is inserted into the food, a difference between the measured core temperature and the measured external temperature is established relatively quickly and that the thermometer is thereby detected. By these behaviors, the battery life of the thermometers can be increased.As described, the measured temperatures are transmitted together with the identifier "wirelessly" to a control unit. For this wireless transmission, in particular near-field communication, such as Bluetooth, is provided.The control unit may comprise one module or a plurality of modules positioned at different locations. As will be described in more detail within the scope of the arrangement according to the invention, the control unit comprises in particular at least one receiving module; the thermometers transmit to this receiving module.Furthermore, in the context of the method according to the invention, the food together with the inserted thermometer is "transferred" from a first receiving space into a second receiving space. The "receiving space" can be a "room" of a building, for example a kitchen or a storage space, cooling space or freezing space. In addition, the receiving space can be formed by a device; this type of device is referred to herein as food receiving devices. Such a food receiving device is, for example, a cooking device, in particular a combination damper, a keep-warm device, a quick cooler, a shock freezer, a refrigerator or freezer. It is provided that the food receiving device forms a receiving space into which a food can be transferred.The terms "first receiving space" and "second receiving space" are used below. The first receiving space is always the receiving space in which the foodstuff with inserted thermometer is initially located, and the second receiving space is the receiving space into which the foodstuff with inserted thermometer is transferred. If, for example, a chicken with inserted thermometer is inserted into a cooking appliance, this is a transfer from the first receiving space "kitchen" into the second receiving space, which can also be referred to as "cooking space" of the cooking appliance.The first receiving space has a first receiving space temperature. The second receiving space has a second receiving space temperature. These two receptacle space temperatures differ from one another. If the foodstuff with inserted thermometer is thus transferred from the first receiving space into the second receiving space, the external temperature, measured with the external temperature sensor of the inserted thermometer, also changes relatively quickly. This finding is exploited in the following to determine which of the plurality of thermometers is stuck in the foodstuff or which of the plurality of thermometers is used.Thus, in the method according to the invention, the following step, referred to as "thermometer allocation": allocating which of the plurality of thermometers has been transferred as "inserted thermometer", together with the food is carried out. This assignment is carried out by means of the control unit and is based on the measured external temperature of the plurality of thermometers.For the thermometer assignment, the control unit evaluates, in particular continuously, whether one of the external temperatures of the plurality of thermometers changes. For example, if the outside temperature of a thermometer rises from room temperature (e.g., 21° C.) to above 80° C., and the outside temperature remains substantially the same for all other thermometers, the control unit can conclude that this one thermometer is now being used and is thus located in a food product being transferred to a cooking appliance.A similar situation can result from the following consideration: assuming that all thermometers used are inserted into foods in a kitchen and are located in the receiving space of a cooking appliance. Here, the thermometers transmit external temperatures to the control unit which are substantially above, for example, 80° C. As soon as one of the foods with inserted thermometers is removed from the cooking appliance, the external temperature of the associated thermometer falls, whereas the external temperature of all other thermometers remains essentially the same. Thus, the control unit can identify which thermometer was transferred together with the food; in this case, the cooking appliance forms the first receiving space and the kitchen represents the second receiving space.In a preferred embodiment, it is provided that not only a thermometer assignment but also a receiving space assignment takes place. This assignment of the receiving space can basically take place simultaneously with the thermometer assignment or can be carried out after the thermometer assignment. Basically, two different variants are provided for the accommodation space assignment, which, however, can also be carried out both in order to improve or validate the result of the other variant by one variant: (A) The first variant is referred to as "first accommodation space assignment". In this case, an assignment is made into which receiving space the inserted thermometer was transferred together with the food, based on the measured external temperature of the inserted thermometer. This assignment is also carried out by means of the control unit.After it has been assigned which thermometer is the "inserted thermometer", the change in the external temperature can be viewed more accurately by means of the control unit. If, for example, the external temperature rises to above 80°, the control unit can assume that the food together with the inserted thermometer has been transferred to a cooking appliance. If there are a plurality of cooking devices in the kitchen environment, the control device can, for example, also take into account which of the cooking devices is active or in which of the cooking devices which receptacle chamber temperature prevails. On the other hand, it can also be detected by means of the control unit that the external temperature of the inserted thermometer drops below 0°, for example, whereby the control unit can easily conclude that the thermometer together with the food has been transferred into the freezer.It is understood that the first assignment of the receiving space can also take place simultaneously with the thermometer assignment. If, for example, the control unit stores that the receiving space of a first cooking appliance is heated to 80° C. and the receiving space of a second cooking appliance is heated to 200° C., it can be directly detected when transferring the foodstuff together with the inserted thermometer into one of the two receiving spaces that precisely this thermometer is the "inserted thermometer" and it can simultaneously be detected in which of the two receiving spaces the transfer takes place, namely by detecting whether the external temperature rises to approximately 80° C. or to approximately 200° C. (B) In addition or alternatively to the first accommodation space assignment, a second variant, referred to as "second accommodation space assignment", can also be taken into account by means of the control unit. In this case, an assignment is made into which receiving space the inserted thermometer was transferred together with the food, based on at least one of the following points: (i) The respective receiving space can have a door. For example, a cooking appliance has a corresponding door in order to close the cooking chamber. However, doors which have to be opened in order to transfer a food are also located on a refrigerator, a storage space, a cooling space and the like. Within the scope of the method, it is preferably provided that an actuation of the respective door is detected. This is effected, for example, by means of a simple switch on the door. The control unit can recognize such an operation of the door and use this information to associate the accommodating space.The following example will explain how the first accommodation space assignment can be combined with the second accommodation space assignment. It is assumed that two cooking devices are located in the kitchen environment, which are each heated to the same temperature. Further, there is a refrigerator. Actuation of the door can be detected at all three devices. If a food item is now transferred relatively quickly from the refrigerator into one of the two cooking devices, this transfer from the refrigerator into one of the two cooking devices can be easily detected on the basis of the change in the external temperature of the inserted thermometer. Since the control unit recognizes that only one of the two cooking devices has been opened, it is possible to reliably conclude into which cooking device the food is transferred with inserted thermometer. If the control unit only uses the external temperature, it could not readily determine into which cooking appliance was transferred. If, on the other hand, the control unit only would detect the actuation of the doors on the two cooking devices and on the refrigerator, then the control unit could not readily determine whether the food has now been transferred into the cooking device or into the refrigerator, without taking into account the measured external temperature. This example is intended to show that, depending on the very different appliances which can be used in a kitchen environment, the first accommodation space assignment or the second accommodation space assignment or else a combination of the two accommodation space assignments is to be used.ii) Furthermore, it is provided that for the second assignment of the receiving space, the food and / or the inserted thermometer is detected by means of a camera in the transition region between the first receiving space and the second receiving space. Such a camera, for example in the area of the door of a cooking appliance, can detect that a food item is being transferred. In this case, the control unit can preferably also evaluate whether a thermometer is inserted into the detected food and / or which food is involved.iii) Furthermore, it is preferably provided within the scope of the second accommodation space assignment that the control unit evaluates the signal strength with which the thermometers transmit the data. It should be taken into account that a relative positioning between the receiving module and the respective receiving spaces can be stored in the control unit. If, for example, a receiving module is located directly on the device which forms the receiving space, a relatively high signal strength, in comparison with the signal strengths of other thermometers, provides a strong indication that the respective thermometer has been transferred into just this receiving space or has been removed from this receiving space.It is preferably provided that, within the scope of the method, more than two receiving spaces are available for the assignment of the inserted thermometer for selection. If it is merely a food receptacle (for example cooking appliance) that is located in a kitchen, the assignment of the receptacles is relatively simple, since only a transfer from the kitchen into the food receptacle and in the opposite direction can take place. In particular if more than two receiving spaces are available, for example two food receiving devices and the kitchen, then the described receiving space assignment can be used particularly advantageously. The method particularly preferably takes into account that at least three, particularly preferably at least four, receiving spaces stand for the assignment of the inserted thermometer for selection.For the thermometer assignment and / or for the first receptacle space assignment, it is preferably provided that the measured external temperature is compared with at least one external temperature reference value by means of the control unit. Additionally or alternatively, it is possible that a rate of change of the measured external temperature of the respective thermometer is determined by means of the control unit and this rate of change is compared with at least one rate of change reference value.In the simplest case, there is in each case only one reference value, that is to say, for example, an external temperature reference value or a rate-of-change reference value. If this reference value is exceeded or undershot, it can be concluded that precisely that thermometer is the "inserted thermometer". Preferably, however, a plurality of these reference values are used in the control unit; in this case, a plurality of external temperature reference values and / or a plurality of change rate reference values can be used. In particular, a significantly more accurate first accommodation space assignment is thereby possible. Therefore, it is preferably provided that the at least one external temperature reference value and / or the at least one change rate reference value is / are each assigned to a specific receiving space.The respective reference value, whether it be the external temperature reference value or the rate of change reference value, can in principle be stored as a fixed value in the control unit. If the respective reference value is assigned to a refrigerator, freezer, quick cooler, shock freezer etc., for example, it may suffice if a fixed value for such a receiving space is stored, since the temperature of such a receiving space generally changes only insignificantly. For example, a freezer can always be set to -18° C.In addition, however, it is also provided that the respective reference value is adjusted by the control unit as a function of the associated receiving space temperature. This receptacle temperature can be measured or determined in some other way. For example, the recording temperature of a cooking chamber can be measured and transmitted to the control unit. However, it may also be sufficient for the set temperature (setpoint temperature) of the receiving space to be transmitted to the control unit defined here. In both cases, the control unit can correspondingly adjust the reference value based on this information. If, for example, a cooking appliance is preheated to 80° C., the control unit can set the associated reference value to 70° C., for example. If an external temperature of at least 70° C. is determined at one of the thermometers, the control unit can conclude that this thermometer has been transferred together with a foodstuff into the associated receiving space.If not only the measured external temperature but the rate of change of the measured external temperature are taken into account, a very precise and in particular rapid assignment can be carried out in certain situations. If, for example, one cooking appliance is preheated to 80° C. and another cooking appliance is preheated to 200° C., it can be established after a certain time after which the thermometer together with the foodstuff has been transferred, on the basis of the external temperature, in which of the two cooking appliances the foodstuff together with the thermometer is located. However, in order to speed up this operation, the rate of change of the external temperature may be observed. If a transfer to the colder cooking appliance (80° C.) takes place, the measured external temperature at the thermometer rises more slowly than in the case of a transfer to the hotter cooking appliance (200° C.). As a result, it is possible to detect at the thermometer into which of the two cooking devices has been transferred even before the final external temperature has been reached.Furthermore, it is preferably taken into account that the thermometer assignment and / or the receptacle space assignment (first receptacle space assignment and / or second receptacle space assignment) is / are not started until at least one of the following starting requirements is present. This makes it possible to save unnecessary computing effort in the control unit and avoid misallocations: (i) Detection of an actuation of a door at one of the receiving spaces. It is taken into account that it is extremely unlikely that a food is transferred, if no door at all is actuated at one of the receiving spaces. (ii) Detecting the food and / or the inserted thermometer by means of a camera in the transition region between the first receiving space and the second receiving space. This starting condition is particularly useful when such a camera is used at all transitions between the receiving spaces in the respective kitchen environment. Thus, the assignment can only be started when a transfer of a food is detected at one of the transitions. (iii) Detection of a temperature difference between the core temperature measured with the core temperature sensor and the external temperature at one of the thermometers. This detection can be performed both within the thermometers and within the control unit. For example, the thermometer itself can recognize whether such a temperature difference is present and then send a corresponding message to the control unit that the assignment is now to be started. However, the control unit can also recognize such a temperature difference between the external temperature and the core temperature of the individual thermometer and then start the assignment. It is assumed that a thermometer that is not stuck in the food measures approximately the same core temperature and outside temperature. As soon as the thermometer is inserted, a temperature difference arises between core temperature and external temperature, since the foodstuff is generally cooled and is located in the kitchen environment before being transferred into another receiving space, so that approximately the temperature of the kitchen is measured as external temperature and the substantially lower temperature of the cooled foodstuff is measured as core temperature. (iv) Furthermore, it is possible that the assignment does not start until the user carries out a user input. This user input can be effected at any desired human-machine interface (MMS) which is connected to the control unit by data technology. For example, the MMS can be arranged on the food receiving device that forms the second receiving space. If, for example, the food is transferred into a cooking appliance, the MMS of the cooking appliance, that is to say, for example, the touch display on the cooking appliance, can be used for this user input.Furthermore, it is preferably provided that the thermometer assignment is displayed to a user. Preferably, the user has the possibility of confirming and / or changing the thermometer assignment. For this purpose, it is provided in particular that the respective thermometer, in addition to the described identifier, which is transmitted electronically, also has a visible, individual identifier (for example number, letter or color code). The user can be displayed by having a particular thermometer associated therewith, such as the "red" thermometer. The user can then preferably confirm and / or change this.In a similar manner, it is preferably provided that the accommodation space assignment is also displayed to a user and is preferably actuatable and / or modifiable by the user.As already described, it is preferably provided that the core temperature is continuously measured by means of the core temperature sensor of the inserted thermometer and the core temperature is continuously transmitted wirelessly to the control unit together with the identifier.This enables in particular the following embodiments of the method: (i) Preferably, the core temperature and the associated receiving space are displayed. The display of the associated receiving space is of interest in particular when the display of this information is not effected directly on the receiving space, for example on the cooking appliance, but on a non-device-bound MMS, for example a smartphone or tablet. (ii) Moreover, it is preferably provided that the core temperature is displayed on a display, in particular MMS, of the food receiving device that forms the second receiving space. In this case, the associated receiving space does not necessarily have to be displayed, since it is already clear to the user that precisely this receiving space, at which the core temperature is displayed, has been assigned as the correct receiving space. (iii) Furthermore, it is preferably provided that the temperature of the first receiving space and / or of the second receiving space is controlled as a function of the core temperature. The "first receiving space" is the receiving space from which the food is removed. If, for example, it is detected that the food together with the inserted thermometer is removed from a cooking chamber, the temperature of this cooking chamber can be automatically lowered. In most applications, however, the temperature of the second receiving space is controlled as a function of the core temperature, namely that receiving space into which the foodstuff has been transferred. For example, the temperature of the cooking appliance can be lowered as a function of the core temperature with increasing reaching a setpoint core temperature. (iv) Moreover, it is preferably provided that a dwell time of the food in the second receiving space is determined, and preferably indicated, as a function of the core temperature. It can thus be monitored that the foodstuff does not remain in the second receiving space for too long and, in particular, an end of the dwell time is indicated when the core temperature is reached. (v) Furthermore, it is preferably provided that a warning is output as a function of the core temperature if the foodstuff is transferred at a core temperature that is too low. Thus, for example, it can be monitored that a food (for example fish or poultry) is not removed from the cooking appliance at too low a core temperature.Preferably, it is provided that for quality monitoring of the food, the time sequence of the thermometer assignment and / or receiving space assignment (first receiving space assignment and / or second receiving space assignment), in particular also the measured temperatures, is / are logged in the control unit. By means of this quality monitoring and the logging of the measured values and assignments, the cooling chain for the food with inserted thermometer can be monitored. In this case, it is preferably provided that this logging takes place across a plurality of transfers, in particular across at least two or at least three transfers. Thus, for example, logging is carried out while the foodstuff with inserted thermometers is located in a cooling chamber, is transferred from this cooling chamber into the kitchen and is transferred from the kitchen into the cooking appliance. This logging can assist in compliance with HACCP policies and EN standards for food.The invention further comprises an arrangement for handling food. This arrangement is preferably designed for carrying out the method as described above. In particular, it is provided that the described embodiments of the method and the associated subclaims of the method form advantageous embodiments of the arrangement according to the invention.The arrangement according to the invention comprises a plurality of the thermometers. As described, each thermometer has an identifier specific to the thermometer, at least one core temperature sensor, and an outside temperature sensor.In addition to thermometers, the arrangement comprises the control unit. As already described, this control unit is designed to carry out the assignment of which thermometer was transferred as a "inserted thermometer" together with a food. This assignment takes place based on the measured external temperature of the thermometers and precisely when a transfer of the food together with the inserted thermometer takes place from a first receiving space into a second receiving space. As already described, these two receiving spaces differ in their receiving space temperatures.In particular for the assignment of the thermometer and for the assignment of the receiving space, reference is made to the method already described. The control unit of the defined arrangement is preferably designed to carry out these assignments as described within the scope of the method.The control unit can comprise at least one receiving module. The thermometers and the receiving module are designed for wireless data transmission. At least one unidirectional data transmission takes place, namely from the thermometers to the receiving module. For the data transmission between thermometer and receiving module, in particular near-field communication, for example Bluetooth, is provided. The control unit preferably comprises a plurality of receiving modules which can be arranged at different positions.Preferably, at least one of the receiving modules is located in a food receiving device. The receiving module can be arranged completely or partially in the interior of the food receiving device or on the outside of the food receiving device.Furthermore, the control unit can comprise a computing module. The computing module is designed to carry out the described assignments. The computing module may be spatially partitioned. Thus, a part of the computing module can be located in the kitchen environment, in particular in one of the food receptacles, and another part of the computing module can be located in a server or a cloud. The different parts of the computing module are connected to one another via a corresponding network, in particular the Internet. However, it is also possible for the entire computing module to be arranged locally, in particular to be integrated in one of the food receiving devices.In particular, it is provided that the plurality of, preferably all, receiving modules are connected to one another directly and / or via a network, so that the thermometers can transmit to any receiving module, in particular the closest receiving module. Thus, in particular, a receiving module at any location, for example in any food receiving device, can be used as a "range extender" or "repeater", which receives data from the thermometer and forwards it directly or via the network to the computing module. This computing module can be located in another food receiving device or elsewhere.The repeater function enables, for example, the following: if, for example, the thermometer is located in a refrigerator which is not connected to the network, it can nevertheless feed its data into the network via another device in the vicinity, for example via a damper with a receiving module.In particular, the "repeater function" makes it possible to display real-time monitoring (live). For example, any number of devices can be included in the kitchen environment and the processes or the temperatures transmitted by the thermometers can thus be monitored seamlessly. If a deviation from a required process sequence or temperature occurs (e.g. products stored too long, incorrect core temperature, door of the cooling room is open and temperature rises, etc.), a warning can be displayed on the devices. A separate monitor in the kitchen, which is installed for monitoring and displaying the process sequences, can also be incorporated. Or, an indication message on a mobile terminal, such as e.g. cell phone of the kitchen cache, etc., can be output.Furthermore, the control unit can comprise at least one human-machine interface, also referred to as MMS. This MMS can be integrated into the food receiving device, for example. For example, a cooking appliance already has an MMS (e.g. touch display), which can also be used for the control unit and thus for the method described.Moreover, however, a portable terminal, such as a smartphone or a tablet, or another operating unit, can also form this human-machine interface of the control unit. For example, the portable terminal can be connected to the computing module via any network (Internet and / or WLAN).Furthermore, it is preferably provided that the control unit comprises at least one food receptacle. Preferably, the control unit comprises a plurality of food receiving devices. Each of these food receiving devices forms a receiving space as already defined in the context of the method according to the invention. The individual food-receiving device is preferably designed as: cooking device, keep warm device, quick cooler, shock freezer, refrigerator, freezer, cooling chamber, storage chamber or freezing chamber.It is preferably provided that the control unit comprises at least two receiving modules, wherein one of the receiving modules is arranged to receive inside one of the food receiving devices and the other receiving module is arranged to receive outside this food receiving device. In this case, it is taken into account in particular that the door on the food receiving device can disturb the reception between the receiving module and thermometer relatively strongly. Therefore, depending on the configuration of the food receiving devices, at least one receiving module should be located both in the receiving space and outside the receiving space.Furthermore, a food receiving device - preferably the food receiving device described above, is disclosed. In particular, the food receiving device is designed for heating or cooling foods. The food-receiving device is, for example, a cooking device, in particular a combination damper, a keep-warm device, a quick cooler, a shock freezer, a refrigerator or freezer. The food receiving device comprising an integrated receptacle for inserting at least one thermometer, wherein the receptacle is configured to charge an energy store of the at least one thermometer. The receptacle is preferably designed for the use of a plurality of thermometers, in particular at least two or at least three thermometers.The holder is preferably designed for the use of wirelessly transmitting thermometers with a core temperature sensor.The receptacle is preferably designed for wireless charging of the at least one thermometer. Alternatively, the receptacle can also have electrically conductive contacts, via which a current transmission to the at least one thermometer is possible.The food receiving device preferably comprises a network device arrangement with at least one network device. The power supply arrangement supplies at least one device of the food receiving device, which serves for heating or cooling the food. The receptacle is preferably likewise connected to the power supply arrangement in order to be supplied with the necessary energy for charging the thermometer(s).The food receiving device preferably comprises a cover, in particular designed as a pivotable flap, wherein the receptacle is arranged on the inner side of the cover. The cover preferably covers a space in the housing of the food receiving device.Further details, advantages and features of the present invention are evident from the following description of an exemplary embodiment with reference to the drawings. It shows: FIG. 1 shows a first view of the arrangement according to the invention for carrying out the method according to the invention according to an exemplary embodiment, FIG. 2 shows a detailed view of a thermometer of the arrangement according to the invention for carrying out the method according to the invention according to the exemplary embodiment, FIG. 3 shows a further schematic view of the arrangement according to the invention for carrying out the method according to the invention according to the exemplary embodiment, FIGS. 4 and 5 show two schematic examples for carrying out the assignment within the scope of the method according to the invention according to the exemplary embodiment, and FIG. 6 shows a holder for charging thermometers of a food receiving device.In the following, an arrangement 1 for carrying out the method according to the invention is described in detail with reference to FIGS. 1 to 5.FIGS. 1 to 3 illustrate that the arrangement 1 comprises a plurality of thermometers 10. Each thermometer 10, as shown in particular in FIG. 2, has a handle 11 from which a rod 12, in particular made of metal, extends. The rod 12 ends with a tip 13, which is preceded by the tip 13, and the thermometer 10 is inserted into a corresponding food 100.The thermometer 10 has at least one core temperature sensor 14. In the exemplary embodiment shown, a plurality of these core temperature sensors 14 can also be present.Furthermore, the thermometer 10 has an external temperature sensor 15, in particular in the region of the handle 11.Inside the thermometer 10 is an electronic unit 16, preferably connected to a battery, not shown. The electronics unit 16 is connected to a transmitting unit 17. The electronic unit 16 and the transmitting unit 17 are designed to wirelessly transmit the measured temperatures of the core temperature sensors 14 and of the outside temperature sensor 15. The thermometer 10 may comprise an internal memory in which, for example, the measured temperature values are storable. This internal memory is used in particular when the radio connection to the receiving module 31 breaks off. The wireless transmission of the data can be continued as soon as a connection to the receiving module 31 can be established again.Furthermore, in particular FIGS. 1 and 3 show that the arrangement 1 comprises a control unit 30. This control unit 30 can have a plurality of receiving modules 31. The receiving modules 31 receive the data transmitted from the transmitting unit 17 of the thermometers 10.A specific identifier, for example a number, is stored in the electronics unit 16 of the respective thermometer 10. The transmission unit 17 transmits the measured temperatures together with this identifier.The control unit 30 further comprises a computing module 32. In the exemplary embodiment shown, the computing module 32 is located in one of the food-receiving devices 35. The connection to the server 34 is made via a network, for example the Internet. This makes it possible to offload the computing module 32 completely or partially to this server 34 (cloud).The control unit 30 comprises a plurality of food receiving devices 35, for example a cooking appliance illustrated in FIGS. 1 and 3 or a keep-warm device illustrated in FIG. 3. Further examples of food receptacles 35 are explained in the general part of the description.FIG. 1 illustrates purely schematically that the food receiving device 35 can have a door switch 36. With such a door switch 36, it is possible to detect whether the door of the respective food receiving device 35 is actuated.In addition, the control unit 30 can have receptacle space temperature sensors 37 which measure the temperature in the respective receptacle space.FIGS. 1 and 3 show different examples of receiving spaces: for example, the lower half in FIG. 3 shows a cooling space 50.1 as receiving space. In the upper half of FIG. 3, a kitchen 50.2 is shown purely schematically as a receiving space. In this kitchen 50.2, a first food receptacle 35 in the form of a cooking appliance is located. This cooking appliance forms a cooking chamber 50.3 as a receiving space. To the right next to the cooking appliance there is a further food receptacle 35 in the form of a heat-retaining appliance. This heat-retaining device forms a heat-retaining chamber 50.4, which likewise constitutes a receiving chamber.As schematically shown, the control unit 30 may include a human-machine interface 33 (MMS). For example, a touch display already present in the food receiving apparatus 35 may be used as such an MMS 33 as illustrated in FIG. 1. Moreover, FIG. 3 shows purely by way of example that a portable terminal, for example a tablet or smartphone, can also be used as the MMS 33. FIG. 3 illustrates that the MMS 33 can be connected to the server 34 and thus to the computing module 32 via a wireless network. Furthermore, it is schematically shown that a receiving module 31 can also be integrated into this MMS 33.As explained in the general part of the description, the foods 100 with inserted thermometer 10 can be transferred between these receiving spaces. For the description of this conversion and assignments, reference is made to the general part of the description, which is explicitly also part of this exemplary embodiment. In the following, with reference to FIGS. 4 and 5, a thermometer assignment and a receiving space assignment are described purely by way of example:FIG. 4 shows purely schematically and greatly simplified the profile of the external temperature of 3 thermometers 10.1, 10.2 and 10.3 over time. Furthermore, two external temperature reference values 38 are drawn in FIG. 4.FIG. 4 illustrates for the thermometer 10.1 that the latter experiences a change in the measured external temperature from approximately 20° C. to above 80° C. In this case, the external temperature of the thermometer 10.1 exceeds the upper external temperature reference value 38. Experiments have shown that an increase in the external temperature takes place in a range of 0.5K-2K per second, so that a fast and thus user-friendly assignment is possible.FIG. 4 shows purely schematically the detected switching states S 1 and S 2 of the door switch 36. This information can be used for the assignment or for a verification of an assignment.A similar process is shown in FIG. 4 purely by way of example for the thermometer 10.3. Here, the thermometer 10.3 is used as a inserted thermometer in connection with transferring the food 100 from the kitchen 50.2, for example, into a freezer.FIG. 4 shows purely schematically the detected switching states S 3 and S 4 of the door switch 36. This information can be used for the assignment or for a verification of an assignment.Thus, FIG. 4 illustrates that thermometer assignment can be effected by the simple use of external temperature reference values 38.FIG. 5 illustrates that simultaneously or separately from the thermometer assignment, an assignment of the receiving space can also be carried out on the basis of the measured external temperature. Three external temperature reference values 38 are drawn in in FIG. 5, for example at 10° C., 60° C. and 100° C. In the example shown, the external temperature of the thermometer 10.1, which is shown purely schematically and in a greatly simplified manner, rises above the 60° C. external temperature reference value, but remains below the 100° C. external temperature reference value.The 60° C. external temperature reference value can be assigned, for example, to the heat-retaining space 50.2 (see FIG. 3 ), whereas the 100° C. external temperature reference value can be assigned to the cooking space 50.3 (see FIG. 3 ). When observing the change in the measured external temperature of the thermometer 10.1 shown in FIG. 5, it can be concluded by means of the control unit that this thermometer, namely 10.1, is used and that this thermometer has been transferred into the heat-retaining chamber 50.4.It is understood that, as explained in the general part of the description, the reference values can be adapted to the temperatures of the receiving spaces. Furthermore, it is understood that instead of the curves of the external temperature shown in FIGS. 4 and 5, it is also possible to use change rates of the measured external temperatures. For example, the slope of the respective measured outdoor temperature would indicate such a rate of change to be compared to corresponding reference rate of change values, as discussed in the general part of the specification.FIG. 6 illustrates that the food receptacle 35, as shown in FIG. 1, for example, may include an integrated receptacle 60 for inserting at least one of the thermometers 10. The receptacle 60 is designed to charge an energy store of the at least one thermometer 10. As shown, the receptacle 60 is configured to insert and simultaneously load multiple thermometers 10.The food receiving device 35 preferably comprises a network device arrangement, not shown, having at least one network device. The power supply arrangement supplies at least one device of the food receiving device 35, which serves for heating or cooling the food 100. The receptacle 60 is connected to the power supply arrangement via a schematically illustrated cable connection 61 in order to be supplied with the necessary energy for charging the thermometers 10.FIG. 6 shows that the food receiving device 35 comprises a cover 62, designed as a pivotable flap with a pivot axis 63, wherein the receptacle 60 is arranged on the inner side of the cover 62. The cover 62 can close a space of the housing of the food receiver 35.In addition to the above written description of the invention, for the purpose of supplementary disclosure thereof, explicit reference is hereby made to the graphical representation of the invention in the figures.List of reference characters1 Arrangement 10 thermometer 11 handle 12 rod 13 tip 14 core temperature sensors 15 external temperature sensor 16 electronics unit 17 transmitter unit 30 control unit 31 receiving module 32 computing module 33 human-machine interface (MMS) 34 server 35 food receiving device 36 door switch 37 receiving space temperature sensor 38 external temperature reference value 50.1 cooling space 50.2 kitchen 50.3 cooking space 50.4 heat-retaining space 60 receiving means 61 cable connection 62 cover 63 pivot axis 100 food

Claims

Method for handling food, comprising the following steps • providing a plurality of thermometers (10), each with an identifier specific to the thermometer (10), wherein the respective thermometer (10) comprises at least a core temperature sensor (14) and an external temperature sensor (15), • providing at least one food (100) in which one of the thermometers (10) is inserted, referred to below as "inserted thermometer", wherein the core temperature sensor (14) of the inserted thermometer (10) is arranged further inside the food (100) than the external temperature sensor (15), • continuously measuring an external temperature with the external temperature sensor (15) of the plurality of thermometers (10), • continuously wirelessly transmitting the external temperature together with the specific identifier of the respective thermometer (10) to a control unit (30), • Transfer of the food (100) together with the inserted thermometer (10) from a first receiving space having a first receiving space temperature into a second receiving space having a second receiving space temperature, wherein the two receiving space temperatures differ from one another, • Thermometer assignment: Assignment by means of the control unit (30), which of the plurality of thermometers (10) has been transferred together with the food (100) as an "inserted thermometer", based on the measured external temperature of the plurality of thermometers (10).Method according to claim 1, comprising at least one of the following steps for the accommodation space assignment: • first accommodation space assignment: assigning, by means of the control unit (30), into which accommodation space the inserted thermometer (10) was transferred together with the foodstuff (100), based on the measured external temperature of the inserted thermometer (10), • and / or second accommodation space assignment: assigning, by means of the control unit (30), into which accommodation space the inserted thermometer (10) was transferred together with the foodstuff (100), based on ◯ on detecting an actuation of a door of the second accommodation space, ◯ and / or upon the detection of the food (100) and / or the inserted thermometer (10) by means of a camera in the transition region between the first receiving space and the second receiving space ◯ and / or upon the signal strength of the wireless transmission of the external temperature together with the specific identifier of the inserted thermometer (10) to the control unit (30).Method according to claim 2, wherein more than two receiving spaces are for the assignment of the inserted thermometer (10) for selection.Method according to any of the preceding claims, wherein the thermometer mapping and / or the first receiving space mapping • is based on the measured external temperature of the thermometers (10) compared to at least one external temperature reference value (38), • and / or is based on a rate of change of the measured external temperature of the thermometers (10) compared to at least one rate of change reference value.Method according to claim 4, • wherein the at least one external temperature reference value (38) is stored in the control unit (30) as a fixed value or wherein the at least one external temperature reference value (38) is adapted by the control unit (30) as a function of at least one of the receptacle space temperatures; • and / or wherein the at least one change rate reference value is stored in the control unit (30) as a fixed value or wherein the at least one change rate reference value is adapted by the control unit (30) as a function of at least one of the receptacle space temperatures.Method according to one of the preceding claims, wherein the thermometer assignment and / or the receiving space assignment is / are started when at least one of the following starting requirements is present: • detecting an actuation of a door of one of the receiving spaces, • detecting the foodstuff (100) and / or the inserted thermometer (10) by means of a camera in the transition region between the first receiving space and the second receiving space, • detecting a temperature difference between the core temperature measured by the core temperature sensor (14) and the external temperature at one of the thermometers (10), • user input, in particular at a foodstuff receiving device (35) which forms the second receiving space.Method according to any of the preceding claims, • wherein the thermometer assignment is displayed to a user and preferably is actuatable and / or modifiable by the user, • and / or wherein the receiving space assignment is displayed to a user and preferably is actuatable and / or modifiable by the user.Method according to one of the preceding claims, wherein a core temperature is continuously measured with the core temperature sensor (14) of the inserted thermometer (10) and the core temperature together with the specific identifier is continuously wirelessly transmitted to the control unit (30).Method according to claim 8, wherein • the core temperature and the associated receiving space are displayed, • and / or the core temperature is displayed on a display of a food receiving device (35) forming the second receiving space, • and / or the temperature of the first receiving space and / or the second receiving space is controlled as a function of the core temperature, • and / or a dwell time of the food (100) in the second receiving space is determined as a function of the core temperature, and is preferably displayed, • and / or a warning is issued as a function of the core temperature if the food (100) is transferred if the core temperature is too low.Method according to one of the preceding claims, wherein for quality monitoring of the food (100) by means of the control unit (30) the time sequence of the thermometer assignment and / or receiving space assignment, in particular also the measured temperatures, is / are logged.Arrangement (1) for handling food, preferably designed to carry out the method according to one of the preceding claims, comprising: • a plurality of thermometers (10), each with an identifier specific to the thermometer (10), wherein the respective thermometer (10) comprises at least one core temperature sensor (14) and one outer temperature sensor (15), ◯ wherein the thermometers (10) are designed for insertion into a food (100), referred to below as "inserted thermometer", such that the core temperature sensor (14) of the inserted thermometer (10) can be arranged further inside the food (100) than the outer temperature sensor (15), ◯ wherein the thermometers (10) are designed for continuously measuring an outer temperature with the outer temperature sensor (15), ◯ wherein the thermometers (10) are designed for continuously wirelessly transmitting the external temperature together with the specific identifier of the respective thermometer (10) to a control unit (30), • and a control unit (30) designed for assigning which thermometer (10) has been transferred as a "inserted thermometer" together with a food (100), based on the measured external temperature of the thermometers (10), when a transfer of the food (100) together with the inserted thermometer (10) takes place from a first receiving space with a first receiving space temperature into a second receiving space with a second receiving space temperature, wherein the two receiving space temperatures differ from one another.Arrangement (1) according to claim 11, wherein the control unit (30) comprises: • at least one receiving module (31), wherein the thermometers (10) and the receiving module (31) are designed for wireless data transmission, • and / or at least one computing module (32), which is designed for carrying out the assignment(s), • and / or at least one human-machine interface (33), • and / or at least one food receptacle (35), which forms one of the receptacles, preferably designed as a cooking appliance, keep warm appliance, quick cooler, shock freezer, refrigerator, freezer, cooling chamber (50.1), storage chamber or freezing chamber.Arrangement according to claim 12, wherein the receiving module (31) is integrated into the food receiving device (35), and / or wherein the receiving module (31) is connected to a network; preferably wherein a plurality, in particular all, of the receiving modules (31) are connected to one another directly and / or via the network, such that the thermometers (10) can transmit to any receiving module (31).Arrangement (1) according to one of claims 12 or 13, wherein the computing module (32) is integrated into the food receiving device (35), and / or wherein the computing module (32) is connected to a network.Arrangement (1) according to one of claims 12 to 14, comprising at least two receiving modules (31), one arranged for receiving inside the food receiving device (35) and one arranged for receiving outside the food receiving device (35).

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