Cooking device and method for operating a cooking device

Abstract

Cooking device (1) for preparing food, comprising a cooking chamber (3) for receiving the food, a heating device (13) for cooking the food in the cooking chamber (3), a cleaning device (11) for cleaning the cooking chamber (3), at least one measuring device (10) for measuring the degree of soiling of the cooking chamber (3), and a control device (6) for controlling the cooking device (1), which is in signal communication with at least the cleaning device (11), the heating device (13), and the at least one measuring device (10), comprising a memory (16) for storing data, and configured to start, stop, and / or restrict a function of the cooking device based on the data stored in the memory, wherein the measuring device (10) is configured to determine the degree of soiling of the cooking chamber (3) based on a selection from reflection measurement, absorption measurement, conductivity measurement, or measurement of the characteristic value of greywater.optical detection of contamination and / or evaluation of operating data of the cooking device (1) to measure.

Description

[0001] The invention relates to a cooking device, in particular a baking oven, in particular a steam oven. Furthermore, the invention relates to a method for operating a cooking device.

[0002] Cooking appliances become dirty with every use. This dirt can negatively impact the function of the cooking appliance as well as the taste and / or quality of the food prepared in the appliance. Furthermore, the dirt can cause unpleasant odors. Users do not always reliably detect or correctly assess levels of dirt. Furthermore, not all potentially dirty areas of a cooking appliance are easily visible to the user. Especially with convection or steam cooking methods, fats or other components of the food are distributed throughout the cooking chamber with the air and / or steam. Furthermore, there may be dirt that is simply not visible to the naked eye.

[0003] A cooking device is known from WO 2020 / 208 256 A1.

[0004] The object of the present invention is to improve a cooking device, in particular an oven, in particular a steam oven.

[0005] This object is achieved by a device according to claim 1. This is in particular a cooking device, in particular an oven, in particular a steam oven, with a control device.

[0006] A core of the invention is to equip the cooking device with a control device which can start, stop and / or limit a function or a range of functions of the cooking device based on data stored in a memory.

[0007] The cooking appliance can be an oven. The cooking appliance can preferably be a steam oven.

[0008] The cooking device has a cooking chamber. The cooking chamber is designed to accommodate food. In particular, the cooking chamber can be loaded and unloaded with food.

[0009] The cooking chamber preferably has three cooking chamber walls, a cooking chamber floor, and a cooking chamber ceiling. The cooking chamber floor and the cooking chamber ceiling can be understood as cooking chamber walls. In particular, the cooking chamber has a cooking chamber opening through which the cooking chamber can be loaded and unloaded. The cooking chamber opening can, in particular, have a cooking chamber door. The cooking chamber opening can be reversibly closed via the cooking chamber door. The cooking chamber is, in particular, designed as a muffle. The cooking chamber can be manufactured in one piece. The cooking chamber can be manufactured in multiple parts.

[0010] The cooking chamber walls can be made of metal. The cooking chamber walls can be made of stainless steel, in particular. They can be polished, in particular. The cooking chamber can be coated. The cooking chamber can be coated, in particular, with a glossy surface. The cooking chamber can be insulated, in particular, from the outside. The insulation can be provided, in particular, by an air space. The insulation can be provided, in particular, by a vacuum. The insulation can be provided, in particular, by an insulating material.

[0011] A fan wheel can be arranged in the cooking chamber. The fan wheel can preferably be arranged on the cooking chamber wall opposite the cooking chamber opening. The fan wheel can be designed to be removable from the cooking chamber. The fan wheel can, in particular, be designed to be removable from the cooking chamber without the need for tools.

[0012] The fan wheel can be arranged, in particular, behind a partition wall. The partition wall can, in particular, have recesses. The partition wall can reduce contamination of the fan wheel, for example, from splashing grease. The fan wheel can generate a circulating air flow, in particular of air and / or steam. The circulating air flow can, in particular, be directed and / or guided via the recesses in the partition wall. The partition wall can be designed so that it can be removed from the cooking chamber. The partition wall can, in particular, be designed so that it can be removed from the cooking chamber without the need for tools.

[0013] The cooking device has a control device. The control device can be configured to start, stop, and / or restrict a function or range of functions of the cooking device based on data stored in the memory.

[0014] The control device can comprise a computing unit. The control device can comprise data transmission interfaces. The control device can have a network interface. The control device can, in particular, be signal-connected to a cleaning device, a heating device, and at least one measuring device, or a selection of these devices. The control device can be signal-connected to at least one further component of the cooking device.

[0015] The control device can be designed to evaluate measurement data from a measuring device.

[0016] A function of the cooking device can be any sub-function of the cooking device. A sub-function of the cooking device can be the operation of the cleaning device. A sub-function of the cooking device can be the operation of the heating device. A sub-function of the cooking device can be the output of information on a display device. A sub-function of the cooking device can be the operation of a measuring device. A sub-function of the cooking device can be the output of information via an audio device. A sub-function of the cooking device can be the output of information to a user terminal, such as a smartphone or similar, via a network.

[0017] The control device can start a cleaning program for the cleaning device when a contamination threshold is reached. The control device can restrict individual operating modes of the cooking device, such as steam cooking, when a contamination threshold is reached. In particular, the operating modes can be blocked. The control device can issue a notification to the user when a contamination threshold is reached. The control device can recommend cleaning the cooking device when a contamination threshold is reached.

[0018] The control device can be designed to start, stop and / or restrict functions of the cooking device depending on user inputs.

[0019] The control device has a memory. The memory can store data electronically and / or physically, in particular magnetically. The memory can be embodied as a solid state drive (SSD). The memory can be embodied as a hard disk drive (HDD). The memory can be embodied as random access memory (RAM). The memory can be embodied as flash memory. Alternatively, the memory can be present as a separate component and have a signal connection to the control device. The control device can in particular be embodied without a memory. The control device can in particular be connected to a network storage device, such as a cloud storage device, via a network.

[0020] The stored data may be measurement data from a measuring device. Alternatively, the stored data may be data stored by the user. Alternatively, both stored data may be factory-stored data. Alternatively, the stored data may be information from a network, such as a local area network (LAN) or a wide area network (WAN), such as the Internet. In principle, any network that can transmit data is suitable. Alternatively, the stored data may be automatically collected usage data.

[0021] The stored data may be a pollution limit value. The stored data may be the typical usage times of the cooking appliance. Typical usage times can be determined, in particular, based on recorded user data. The stored data may contain information on the availability of electricity from renewable energy sources.

[0022] The stored data may in particular be several different types of the data mentioned above, which may in particular also be combined with one another.

[0023] The cooking device can have a measuring device for measuring the degree of soiling of the cooking chamber and / or elements arranged therein. The measuring device can be designed as a sensor device. The measurement of the degree of soiling can be carried out directly or indirectly. The measuring device can be designed in two parts and comprise a transmitter and a receiver.

[0024] The measuring device can be integrated into the cooking device, particularly into the cooking chamber, as a component of the device. It can also be removable from the cooking device, particularly from the cooking chamber. It can, in particular, be replaceable without tools.

[0025] The measuring device can be a turbidity sensor. The measuring device can be a photometer. The measuring device can be an optical sensor. The measuring device can be a conductivity probe. The measuring device can be a total dissolved solids (TDS) meter. A TDS meter can particularly measure solids such as salts, minerals, metals, and other solids in water. The measuring device can be an impedance meter. The measuring device can be a weight sensor. The measuring device can also comprise one or more such measuring elements. Combinations of different measuring elements are also possible.

[0026] The conductivity probe can comprise a plate capacitor with an electrode material that counteracts the skin effect. The electrode spacing can be between 20 mm and 40 mm. The electrode holder can, in particular, be made of electrically insulating material.

[0027] The measuring device can measure the degree of soiling of the cooking device, in particular of the cooking chamber, using a reflection measurement. The measuring device can measure the degree of soiling using an absorption measurement. The measuring device can measure the degree of soiling using a conductivity measurement. The measuring device can measure the degree of soiling using optical detection. The measuring device can measure the degree of soiling via an increase in the weight of the cooking chamber. The measuring device can measure the degree of soiling using an indicator in the cleaning agent. The indicator can be a component of the cleaning agent. It can also be added separately. The indicator in the cleaning agent or the cleaning water can change depending on the level of soiling, in particular by discoloring.The indicator in the cleaning agent can change, in particular discolor, depending on the pH value of the cleaning water or other chemical components of the cleaning water, such as fat content, amino acids and / or enzymes depending on the soiling.

[0028] The measuring device can determine the degree of contamination using a large number of measurements. The measuring device can determine the degree of contamination, in particular, using an average value from the large number of measurements.

[0029] The optical measurement can be performed using a camera inside the cooking chamber. Alternatively, the camera can be located outside the cooking chamber. The degree of contamination can be determined based on reference values ​​from the camera images. The degree of contamination can be determined using AI based on the camera images. The images can be transmitted to a user device, such as a smartphone.

[0030] Using AI, the oven can learn the optimal time for cleaning. In particular, the AI ​​can detect how dirty the cooking chamber becomes during different cooking processes.

[0031] The measuring device can alternatively determine the degree of soiling via user input. For this purpose, the user can be prompted via a display device to enter the degree of soiling via an input device. The display and input device can be integrated into the cooking appliance. The display and input device can be a user terminal. The degree of soiling can in particular be transmitted to the user terminal via a network. User inputs can in particular be used to develop and / or improve artificial intelligence and / or a neural network. The artificial intelligence and / or the neural network can in particular be trained to recognize which degree of soiling is considered "dirty" and / or "clean" by the user.

[0032] Images and / or graphics can be displayed to the user. The user can determine the degree of soiling from the images and / or graphics. The user can specify the degree of soiling determined.

[0033] The measuring device can be digital. A digital measuring device can, in particular, evaluate the operating data of the cooking device. The operating data can be the current consumption of the pump. The operating data can be the thermal behavior of the heating device, in particular a steam generator. A digital measuring device can, in particular, be embodied by the control device. In particular, no separate measuring device can be provided.

[0034] The cooking device can, in particular, have a plurality of measuring devices. The plurality of measuring devices can be of identical design. The plurality of measuring devices can be of different design. The measurement results of the plurality of measuring devices can be compared with one another. The measurement results of the plurality of measuring devices can be combined with one another.

[0035] Using multiple measuring devices, the degree of contamination can be determined more reliably. Using multiple measuring devices, different areas of the cooking chamber can be checked for contamination.

[0036] The measuring device can continuously check the cooking chamber and / or elements arranged therein for contamination. It can be provided to check the cooking chamber for contamination intermittently, particularly at defined intervals, using the measuring device. The intervals can be predetermined. They can also be set by the user. The measuring device can check the cooking chamber for contamination, particularly at the end of each use of the cooking device.

[0037] The soiling may be grease residue. The soiling may be limescale residue. The soiling may be other food residues. In particular, soiling may include any organic and / or inorganic residues that are not a designated part of the cooking chamber.

[0038] The cooking device can preferably have a cleaning device. The cleaning device is not mandatory. The cooking device can, in particular, be designed without a cleaning device. The cleaning device can, in particular, be integrated into the heating device. In particular, the heating device can form the cleaning device.

[0039] The cleaning device can clean the cooking chamber and / or objects arranged therein, for example, dishes and / or food arranged therein, using a cleaning fluid, particularly in the form of water. The water can be used in liquid or vapor form. In particular, a cleaning agent can be added to the water. In particular, an indicator can be added to the water. In particular, different cleaning agents for different types and / or different degrees of soiling can be added to the water.

[0040] Alternatively, the cleaning device can clean the cooking chamber by pyrolysis. In this case, the cleaning device can, in particular, correspond to the heating device. For pyrolysis, the cooking chamber can be heated to at least 400°C, in particular at least 450°C, in particular at least 500°C, by means of the heating device. The cooking device can, in particular, have a locking device for the cooking chamber door for pyrolysis.

[0041] The cooking device can comprise a device for generating UV radiation. In particular, the cooking device can comprise a UV lamp. The generated UV radiation can kill bacteria in the cleaning water. UV-A radiation can be used. UV-B radiation can be used. UV-C radiation can be used. In particular, different UV radiations can be used simultaneously or at different times.

[0042] The cooking device can preferably have a device for removing cooking fumes. The device for removing cooking fumes can, in particular, have sensors that allow conclusions to be drawn about the degree of contamination. The cooking device can preferably have a device for cleaning extracted cooking fumes. For details, see WO 2020 / 208256 A1.

[0043] According to a further aspect of the invention, the cooking device comprises a display device for displaying a degree of soiling. The user can be informed of the current degree of soiling via a display device. The user can decide whether cleaning of the cooking device is necessary based on the displayed degree of soiling. Cleaning can be performed by the cleaning device. Cleaning can be performed by the user. The user can be notified of the need for cleaning by an output.

[0044] The indicator device can be designed as a light. The indicator device can be designed as a plurality of lights or have one or more lights. The number of illuminated lights can depend on the current level of contamination. The lights can be designed as LED lights.

[0045] The indicator can be a display. The indicator can be an LCD display. The indicator can be an LED display. The indicator can be a VFD display. The indicator can be a Braun tube. The indicator can be a Nixie tube. The degree of contamination can be shown on the display in the form of numbers. The degree of contamination can be shown on the display in the form of letters. The degree of contamination can be shown on the display in the form of numbers and letters.

[0046] Alternatively, the display device can be designed as a mechanical display.

[0047] According to a further aspect of the invention, the at least one measuring device is arranged in the cooking chamber. By arranging the at least one measuring device in the cooking chamber, the contamination of the cooking chamber can be measured directly.

[0048] The measuring device can be arranged in the cooking chamber such that the soiling of a cooking chamber door can be measured. In particular, the cloudiness of the cooking chamber door pane can be measured. The measuring device can be arranged in the cooking chamber such that the cloudiness of a cooking chamber light can be measured. The measuring device can be arranged in the cooking chamber such that the soiling of a preferred location is measured. In particular, the measuring device can be arranged such that a statistically most polluted location in the cooking chamber is monitored. The measuring device can be arranged between the cooking chamber door and the pane.

[0049] The measuring device can have a transmitter and a receiver. The receiver and transmitter of the measuring device can be arranged inside the cooking chamber. Alternatively, the transmitter of the measuring device can be arranged inside the cooking chamber, and the receiver of the measuring device outside the cooking chamber. Alternatively, the transmitter of the measuring device can be arranged outside the cooking chamber, and the receiver of the measuring device inside the cooking chamber. Alternatively, both the receiver and transmitter of the measuring device can be arranged outside the cooking chamber.

[0050] According to a further aspect of the invention, the control device has an interface for connecting to an information network. The information network can be a local area network. The information network can be a wide area network, in particular the Internet. The information network can, in particular, be any communications system.

[0051] The interface can be implemented as an Ethernet interface. The interface can be implemented as a WLAN interface. The interface can be implemented as a Bluetooth interface. The interface can be implemented as a mobile network interface. The interface can, in particular, be implemented as an LTE or 5G interface. The interface can, in particular, use any communication protocol. The communication protocol is preferably suitable for transmitting data.

[0052] Via an interface for connection to an information network, the control device can receive data from or transmit data to various sources. Such an interface can, in particular, enable connection to any user terminal. The user terminal can, in particular, be a smartphone. The user terminal can, in particular, be a tablet. The user terminal can, in particular, be an accessory of the cooking device. The interface can also enable connection to power generation devices. The interface can furthermore enable communication with sensors in the environment.

[0053] Through the connection, the control device can start, stop, and / or restrict functions of the cooking device depending on the information received. The control device can start, stop, and / or restrict functions of the cooking device depending on the availability of renewable energy in the network and / or the charge level of an energy storage device.

[0054] The control device can start, stop, and / or restrict functions of the cooking appliance based on motion sensors in the vicinity of the cooking appliance. For example, this can be used to start the cleaning device when no one is present in the cooking appliance building. Furthermore, a heating device of the cooking appliance can be switched off when no one is present in the cooking appliance building.

[0055] A further object of the invention is to improve a method for operating a cooking device. For this purpose, a cooking device according to the above description is first provided.

[0056] The method comprises measuring the degree of contamination of the cooking chamber using a selection of a reflection measurement, absorption measurement, conductivity measurement, characteristic value measurement of grey water, optical detection of contamination and / or evaluation of operating data of the cooking device and starting, stopping and / or restricting a function of the cooking device depending on the data stored in the memory.

[0057] The contamination can be measured, in particular, using at least one measuring device as explained in the preceding description. This can be a direct or indirect measurement. The measuring device can be an actual measuring device. The measuring device can be a digital measuring device for evaluating operating data. The measuring device can be part of the control device. The measuring device can be designed as a single piece. The measuring device can have a combined sensor and receiver. The measuring device can be designed as multiple pieces. The transmitter and receiver can be mounted separately at different locations.

[0058] The data stored in the memory can, in particular, be the data described in the previous description. In general, any information describing the degree of soiling of the cooking device and / or the operational readiness of the cooking device is conceivable as data.

[0059] The functions that can be started, stopped, and / or restricted by the method correspond to the functions explained in the previous description. These functions can, in particular, be subfunctions of the cooking device.

[0060] By means of the method, a cleaning program of the cleaning device can preferably be started. Operation of the cleaning device can, in particular, correspond to the operation of a heating device. By means of the method, the operation of a heating device can preferably be stopped. By means of the method, one or more operating modes of the cooking device can preferably be restricted. By means of the method, one or more operating modes of the cooking device can preferably be blocked.

[0061] According to one aspect of the invention, the information stored in the memory comprises at least one pollution threshold value.

[0062] A contamination threshold can serve as a benchmark for starting, stopping, and / or restricting cooking appliance functions. The contamination threshold can be set by the manufacturer. The contamination threshold can be set by the user.

[0063] More than one contamination threshold can be stored in memory. Multiple contamination thresholds can be used to start, stop, and / or restrict various functions of the cooking appliance when different contamination thresholds are reached. For example, a notification can be issued to the user when a first contamination threshold is reached. When a second contamination threshold is reached, operating modes of the cooking appliance can be restricted and / or blocked. When a third contamination threshold is reached, a cleaning device can be started.

[0064] Alternatively, for example, if a first contamination threshold is reached, the cleaning device can be scheduled to start outside of normal operating hours. If the contamination reaches a second contamination threshold before the cleaning program starts, individual operating modes of the cooking device can be restricted and / or blocked, or a cleaning program can be recommended and / or started during normal operating hours.

[0065] According to one aspect of the invention, the contamination threshold is specified by a user. The contamination threshold can be specified via an input device of the cooking device. The contamination threshold can be specified via an information network.

[0066] By specifying the contamination threshold, the user can decide how early certain cooking appliance functions should be started, stopped, and / or restricted. This allows the user to, for example, have their cooking appliance cleaned particularly early or only when the appliance is heavily soiled to save energy for cleaning the appliance.

[0067] According to one aspect of the invention, the cleaning program of the cleaning device can be started by the control device when the measured degree of soiling exceeds the at least one soiling threshold. The start of the cleaning program can be influenced, in particular controlled, by other parameters, in particular user inputs.

[0068] No user action is required to start the cleaning program via the control unit. The user can rest assured that the cooking appliance is always clean and, in particular, that the level of contamination does not exceed a certain threshold.

[0069] According to one aspect of the invention, the functionality of the heating device can be restricted and / or blocked if the measured degree of contamination exceeds the at least one contamination limit value.

[0070] This can, for example, block individual operating modes of the heating device, such as steam cooking, and / or reduce maximum achievable cooking temperatures if a contamination limit is reached which would lead to a poor cooking result when steam cooking but is still sufficient for cooking with top and bottom heat and / or circulating air.

[0071] According to one aspect of the invention, the control device sets at least one parameter of the cleaning program depending on the measured degree of soiling.

[0072] The cleaning program of the cleaning device can include several parameters. One parameter of the cleaning program can be the amount of cleaning agent. One parameter can be the water pressure used for cleaning. One parameter can be the amount of cleaning chemical. One parameter of the cleaning program can be the length of the cleaning program. One parameter of the cleaning program can be the type of cleaning agent. The cleaning agent can have a pH value greater than 7. The cleaning agent can have a pH value less than 7. The cleaning agent can have a pH value equal to 7. The cleaning agent can be a grease remover. The cleaning agent can be a limescale remover. Other important parameters are the temperature of the water and the cooking chamber. Alternatively, the speed can be increased to achieve a better cleaning effect. Alternatively, the amount of water per time can be adjusted. Alternatively, the water pressure can be adjusted.

[0073] Water hardness is an important parameter for determining the calcification of steam generation. Users can adjust the parameters on their smartphone to achieve the best possible cleaning. The measuring device can be expanded with a spectral measurement.

[0074] By adjusting at least one parameter of the cleaning program to the measured degree of soiling, optimal cleaning results can be achieved in the shortest possible time and with the least amount of cleaning agent. Furthermore, optimal cleaning results can be achieved even with heavy soiling.

[0075] According to one aspect of the invention, the measuring device measures the degree of soiling during the cleaning program.

[0076] By measuring the degree of soiling during the cleaning program, the current cleaning status can be determined and compared with empirical and / or forecast values. This allows an assessment of whether the cleaning process is achieving the desired cleaning result.

[0077] According to one aspect of the invention, at least one parameter of the cleaning program is adjusted by means of the control device as a function of data acquired by the measuring device during the cleaning program.

[0078] A readjustment can be understood as a subsequent adjustment of the length of the cleaning program. A readjustment can be understood as a subsequent adjustment of the amount of cleaning agent. A readjustment can be understood as a subsequent adjustment of the type of cleaning agent.

[0079] The readjustment can ensure that an optimal cleaning result is achieved, even if an initial measurement was faulty.

[0080] According to one aspect of the invention, the usage times of the cooking device are determined based on patterns stored in the memory of the control device.

[0081] Usage times can be determined via user input. Usage times can be determined via automatic collection of usage data.

[0082] According to one aspect of the invention, the cleaning program of the cleaning device is started outside of the determined usage times.

[0083] Starting the cleaning program outside of normal usage hours does not restrict the user's ability to use the cooking appliance during normal usage hours.

[0084] According to one aspect of the invention, the control device receives information about the availability of renewable energies via a network and starts the cleaning program depending on the information.

[0085] The network can preferably be a local area network. The network can be a wide area network, such as the Internet.

[0086] Information about the availability of renewable energy can be that electricity is currently being generated from renewable energy sources. Information about the availability of renewable energy can be that electricity from renewable energy sources is stored in an energy storage facility. Information about the availability of renewable energy can be the current power output from renewable energy sources. Information about the availability of renewable energy can be the excess power output from renewable energy sources.

[0087] The information on the availability of renewable energy sources preferably refers to a local electrical circuit. The information on the availability of renewable energy sources preferably refers to the electrical circuit of the building in which the cooking appliance is located.

[0088] This allows the cleaning system to be started when the required power for the cleaning program is provided by renewable energy. This minimizes the user's energy costs for running the cleaning program, reducing them to zero. Furthermore, the cleaning program can be carried out in an environmentally friendly, particularly CO2-neutral manner.

[0089] According to one aspect of the invention, the degree of contamination can be determined based on the change in an indicator. The degree of contamination can be determined, in particular, based on the discoloration of an indicator. Alternatively, the degree of contamination can be determined via other chemical or physical changes in the indicator.

[0090] Further details and particulars of the invention will become apparent from the description of exemplary embodiments based on the figures. They show: Fig. 1 schematically shows a sectional view through a cooking device, Fig. 2 schematically shows a method for operating a cooking device, Fig. 3 a first embodiment of a measuring device designed as a photometer, Fig. 4 a cooking device with a first embodiment of a measuring device, Fig. 5 a second embodiment of a measuring device designed as a conductivity probe, Fig. 6 a third embodiment of a measuring device designed as a photometer, Fig. 7 a cooking device with a fourth embodiment of a measuring device and Fig. 8 a detailed view of individual elements of the Fig. Cooking device shown in Figure 7.

[0091] In the following, with reference to the exemplary Fig. 1 the general structure of a cooking device 1, which is partially shown only schematically, is described. Fig. 1 is intended purely as an example. The cooking device 1 may differ from the devices shown, particularly in its structural details.

[0092] The cooking device 1 is generally a device for cooking food. It can, in particular, be a pressureless cooking device or a pressure-operated device. It can, in particular, be an oven, a steam oven, a combi-steam oven (i.e., an oven with a steam cooking function), a microwave oven, or a combination appliance with a selection of the aforementioned functions.

[0093] The cooking device 1 comprises a housing 2. The housing 2 surrounds a receiving space 3 for accommodating the food to be heated. The receiving space 3 is also referred to as the cooking chamber.

[0094] The housing 2 has, in particular, a closable opening 8 for loading the receiving chamber 3 with food to be cooked. The opening 8 can be closed by means of a closure element, in particular in the form of a door 9.

[0095] The cooking device 1 comprises a heating device 13, which is only shown schematically in the figures. The heating device 13 serves to directly or indirectly transfer heat energy to the food to be heated. The heating device 13 can have one or more heating elements. The heating elements can be arranged inside the receiving space 3 or outside it. Corresponding alternatives are known from the prior art, for example, from DE 101 58 425 C1.

[0096] The cooking device 1 has a means for generating a circulating air flow 15 in the receiving space 3. A circulating air fan with a rotatably driven fan wheel 14 serves, in particular, as the means for generating a circulating air flow 15. The fan wheel 14 can preferably be arranged in the region of the rear of the receiving space 3. The fan wheel 14 can be arranged behind a flow guide element in the form of a partition wall 12.

[0097] The cooking device 1 has an input device 4. The input device 4 serves for inputting input data. For this purpose, it has an input screen, in particular a touchscreen 5. The input device 4 can also function as an output device 7.

[0098] The cooking device 1 has a control device 6. The control device 6 is connected in a data-transmitting manner to the heating device 13, the input device 4, a measuring device 10, and a cleaning device 11. The measuring device 10 and the cleaning device 11 are shown only schematically. The measuring device 10 and the cleaning device 11 can, in particular, be arranged at any desired location in the cooking device 1.

[0099] The control device 6 has a memory 16 for storing data. The control device 6 is designed to control the measuring device 10, the heating device 13, and the cleaning device 11. Control can be understood as starting, stopping, and / or restricting the functions of the components.

[0100] The measuring device 10 is designed to detect soiling in the cooking chamber 3. The measuring device 10 can measure the degree of soiling using a reflection measurement. The measuring device 10 can measure the degree of soiling using an absorption measurement. The measuring device 10 can measure the degree of soiling using a conductivity measurement. The measuring device 10 can measure the degree of soiling using optical detection. The measuring device 10 can measure the degree of soiling using an indicator in the cleaning agent. The indicator in the cleaning agent can change the color of the cleaning water depending on the amount of soiling. The indicator in the cleaning agent can change the pH value of the cleaning water depending on the amount of soiling. The measuring device 10 can be integrated into the control device 6 as a digital measuring device that evaluates the operating data of the cooking device 1.

[0101] The cleaning device 11 can clean the cooking chamber 3. The cleaning device 11 can clean the cooking chamber 3 using water in liquid or vapor form. The cleaning device 11 can be integrated into the heating device 13 and clean the cooking chamber 3 using pyrolysis.

[0102] The control device 6 can start a cleaning program of the cleaning device 11 if the contamination measured by the measuring device 10 exceeds a contamination threshold. The control device 6 can notify the user that starting the cleaning program of the cleaning device 11 is recommended.

[0103] The touch-sensitive screen 5 can, in particular, have a very heavily tinted front glass (black panel effect). This can make the contours between a display, adjacent functional components such as capacitive buttons, and a housing or locking pressure invisible.

[0104] In Fig. 2 schematically shows the sequence of a method for operating a cooking device 1.

[0105] In a first step S1, a cooking device 1 is provided for this purpose. Subsequently, in a second step S2, the current contamination level of the receiving chamber 3 is determined by a measuring device 10. The measurement result is then transferred from the measuring device 10 to the memory 16 of the control device 6. The measurement result is advantageously stored in the memory 16 so that the current contamination level can be queried and displayed on the output device 7. The measuring device 10 can measure the contamination level continuously or at defined intervals.

[0106] In a third step S3, the degree of contamination stored in the memory 16 of the control device 6 is compared with two contamination threshold values ​​stored in the memory 16. If the measured degree of contamination does not exceed a contamination threshold value, the second step S2 is repeated.

[0107] If the measured degree of soiling exceeds a first soiling threshold, at least one operating mode of the cooking device 1 is restricted or blocked in a fourth step S4. For example, if a first soiling threshold is exceeded, the "steam cooking" operating mode is deactivated. The restriction and / or blocking of the operating modes can be displayed to the user via an output device 7. The user can start a cleaning program of a cleaning device 11 via the input device 4. Step 2 is performed again even after the first soiling threshold is exceeded.

[0108] If the measured degree of soiling exceeds a second soiling threshold, a cleaning program of a cleaning device 11 is started in a fifth step S5. The parameters of the cleaning program can be adjusted depending on the measured degree of soiling. Parameters include the length of the cleaning process, the type of cleaning agent, and the amount of cleaning agent.

[0109] The start of the cleaning program of the cleaning device 11 can be postponed to a time outside of the usage times by comparing it with the usage times of the cooking device 1 stored in the memory 16 of the control device 6. The usage times can be stored in the memory 16 of the control device 6 by a user input via the input device 4, by the manufacturer at the factory, or by automatic recording of usage data.

[0110] In particular, the method can have any number of contamination limit values ​​stored in the memory 16 of the control device 6. The contamination limit values ​​and their effects can preferably be specified by the manufacturer at the factory. Alternatively, the user can store the number and the effect of the contamination limit values ​​in the memory 16 of the control device 6 via the input device 4.

[0111] In a sixth step S6, the degree of soiling of the receiving space 3 is checked by the measuring device 10 during the cleaning program of the cleaning device 11. The measurement result can be compared with reference values ​​stored in the memory 16 of the control device 6. If the measurement result deviates too significantly from the reference values, in particular by more than 10%, the parameters of the cleaning program of the cleaning device 11 are readjusted by the control device 6 in a seventh step S7. Readjustment can include extending or shortening the duration of the cleaning program, changing the type of cleaning agent, or increasing or decreasing the amount of cleaning agent.

[0112] After completion of the cleaning program of the cleaning device 11, the measuring device 10 verifies in an eighth step S8 that the receiving chamber 3 still contains only negligible, in particular, no, contamination. Following this verification, the locked operating modes are reactivated in a ninth step S9.

[0113] In the Fig. The method schematically explained in Figure 2 is, in particular, an exemplary method. The method may comprise additional steps. The method may also comprise fewer steps. For example, steps S4, S6, S7, S8, and S9 may be omitted. Steps S3 and S5 may also be modified, thereby, for example, triggering a different function of the cooking device 1 than starting the cleaning program of a cleaning device 11.

[0114] In Fig. Figure 3 shows a first embodiment of a measuring device 10. The measuring device 10 comprises a photodiode 17 and a light source 18. The photodiode 17 and the light source 18 are arranged under a cover glass 19. The cover glass 19 can be made of glass. Alternatively, the cover glass 19 can be made of plastic. The cover glass 19 can be made of any transparent material.

[0115] Contaminants 20 can accumulate on the cover glass 19. The light source 18 emits light rays 21. The light rays 21 exit the cover glass 19 at clean spots. The light rays 21 are reflected by contaminants 20 and detected by the photodiode 17. Based on the light intensity detected by the photodiode 17, the number of contaminants 20 can be determined, and the degree of contamination can be estimated.

[0116] In Fig. 4 shows an example of a cooking device 1 with a housing 2 and a door 9. The cooking device 1 comprises a measuring device 10 according to the Fig. 3. The measuring device 10 is arranged on the cooking chamber ceiling 22. The measuring device 10 can be arranged at any location within the cooking chamber. Preferably, the measuring device 10 is arranged at the location of the cooking device 1 that is generally most heavily soiled.

[0117] In Fig. Figure 5 shows a second embodiment of a measuring device 10. The measuring device 10 comprises electrodes 23 arranged in the cleaning fluid 24 of a vapor box 25. The design of a vapor box 25 is disclosed, for example, in WO 2022 / 074 062 A1. The electrodes 23 form a plate capacitor. The electrodes 23 are spaced apart from one another by an insulator 26. The electrodes 23 are connected to an LCR meter 28 by electrical conductors 27.

[0118] The LCR meter 28 can be used to determine the conductance, phase angle, pig resistance, and other values ​​of the cleaning fluid 24. Based on these measured values ​​from the LCR meter 18, conclusions can be drawn about the contamination of the cleaning fluid 24 and thus about the contamination of the cooking device 1.

[0119] In Fig. Figure 6 shows a third embodiment of a measuring device 10. The measuring device 10 is arranged in a measuring chamber 29 of the vapor box 25. The measuring device 10 comprises a light source 18 and a detector 30. The detector 30 is in signal communication with an evaluation unit 31 via an electrical conductor 27.

[0120] The light rays 21 emitted by the light source 18 are detected by the detector 30. The turbidity and spectrum of the cleaning fluid 24 are determined by the evaluation unit 31. Based on these measurement results, conclusions can be drawn about the contamination of the cleaning fluid 24 and thus about the contamination of the cooking device 1.

[0121] In Fig. Figure 7 shows a cooking device 1 in the form of an oven. The cooking device 1 comprises a housing 2, a door 9, and a light source 18.

[0122] In Fig. 8 is an enlargement of mark C from Fig. 7 shown. In Fig. 9 shows a door 9 which has a photodiode 17 between the first pane 33 and the second pane 32.

[0123] The light from the light source 18 is measured by the photodiode 17. The lower the intensity of the measured light from the light source 18, the greater the contamination of the first pane 33. Therefore, the photodiode 17 can be used to determine the contamination of the first pane 33 and thus of the cooking device 1 based on the measured light intensity. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] WO 2020 / 208 256 A1 [0003, 0042] DE 101 58 425 C1

[0095] WO 2022 / 074 062 A1

[0117]

Claims

[1] Cooking device (1) for preparing food comprising 1.

1. a cooking chamber (3) for holding the food, 1.

2. a heating device (13) for cooking the food in the cooking chamber (3), 1.

3. a cleaning device (11) for cleaning the cooking chamber (3), 1.

4. at least one measuring device (10) for measuring the degree of contamination of the cooking chamber (3) and 1.

5. a control device (6) for controlling the cooking device (1), which 1.5.

1. is in signal communication with at least the cleaning device (11), the heating device (13) and the at least one measuring device (10), 1.5.

2. has a memory (16) for storing data, and 1.5.3 is designed to start, stop and / or restrict a function of the cooking device based on the data stored in the memory, 1.

6. wherein the measuring device (10) is designed to measure the degree of contamination of the cooking chamber (3) based on a selection of reflection measurement, absorption measurement, conductivity measurement, measurement of electrical properties, characteristic value measurement of a grey water, optical detection of contamination and / or evaluation of operating data of the cooking device (1). [2] Cooking device (1) according to claim 1 characterized by a display device (7) for displaying the degree of contamination. [3] Cooking device (1) according to one of the preceding claims, characterized by that the at least one measuring device (10) is arranged in the cooking chamber (3). [4] Cooking device (1) according to one of the preceding claims, characterized by that the control device (6) has an interface for connection to an information network. [5] Method for operating a cooking device (1) comprising the following steps: 5.

1. Providing (S1) a cooking device (1) comprising 5.1.

1. a cooking chamber (3) for holding food, 5.1.

2. a heating device (13) for cooking the food in the cooking chamber (3), 5.1.

3. a cleaning device (11) for cleaning the cooking chamber (3), 5.1.

4. at least one measuring device (10) for measuring the degree of contamination of the cooking chamber (3) and 5.1.

5. a control device (6) for controlling the cooking device (1), which 5.1.5.

1. is in signal communication with at least the cleaning device (11), the heating device (13) and the at least one measuring device (10) and 5.1.5.

2. a memory (16) for storing data, 5.

2. Measuring (S2) the degree of contamination of the cooking chamber (3) using a selection of reflection measurement, absorption measurement, conductivity measurement, measurement of electrical properties, characteristic value measurement of a grey water, optical detection of contamination and / or evaluation of operating data of the cooking device (1), and 5.

3. Starting, stopping and / or restricting (S4, S5) a function of the cooking device (1) depending on the data stored in the memory (16). [6] Method according to claim 5, characterized by that the data stored in the memory (16) contain at least one pollution limit value. [7] Method according to claim 6, characterized by that at least one pollution limit value can be specified by a user. [8] Method according to one of claims 6 or 7, characterized bythat the cleaning program of the cleaning device (11) is started (S5) by the control device as soon as a measured degree of contamination exceeds at least one contamination limit value (S3). [9] Method according to one of claims 6 to 8, characterized by that the functionality of the heating device (13) is restricted and / or blocked (S4) if the measured degree of contamination exceeds the at least one contamination limit value (S3). [10] Method according to one of claims 5 to 9, characterized by that the control device (6) sets at least one parameter of the cleaning program depending on the measured degree of soiling. [11] Method according to one of claims 5 to 10, characterized by that the measuring device (10) measures the degree of soiling during the cleaning program (S6). [12] Method according to claim 11, characterized bythat at least one parameter of the cleaning program is adjusted by means of the control device (6) as a function of data recorded by the measuring device (10) during the cleaning program (S7). [13] Method according to one of claims 5 to 12, characterized by determining the usage times of the cooking device (1) based on patterns stored in the memory (16) of the control device (6). [14] Method according to claim 13, characterized by that the cleaning program of the cleaning device (11) is started outside the determined usage times. [15] Method according to one of claims 5 to 14, characterized by that the control device (6) receives information about the availability of renewable energies via a network and starts the cleaning program depending on the information. [16] Method according to one of claims 5 to 15, characterized bythat the degree of contamination is determined using an indicator which changes depending on the change in an indicator, in particular depending on the contamination of a discolouring indicator.

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