Cooking device for cooking

Abstract

Cooking device (100) for cooking, in particular for grilling, food (10), comprising: - at least two contact surfaces (110) designed to come into direct contact with the food (10), - a food sensor system (140) designed to detect with which of the at least two contact surfaces (110) the food (10) is in contact, wherein the at least two contact surfaces (110) are individually electrically drivable in order to heat the food (10), and only those of the at least two contact surfaces (110) which are in contact with the food (10) are electrically driven.

Description

[0001] The invention relates to a cooking device.

[0002] A wide range of cooking appliances are available for preparing food. Depending on the type of cooking to be used, the appliances vary considerably.

[0003] There is an increasing demand to save energy while maintaining consistent cooking quality. Furthermore, it is important to minimize the release of odors that may arise during cooking from the cooking appliance into the environment.

[0004] The cooking experience should also be as simple as possible for the user and without any special knowledge.

[0005] Cooking devices, in particular devices for grilling food, as known from the state of the art, often have the disadvantage that they often make it difficult for the user to determine the desired cooking point of the food.

[0006] In addition, significant smoke and odor development can occur during food preparation. These odors are simply released into the environment, especially with tabletop and electric grills, so operating such devices can either significantly impact the room atmosphere or only be done outdoors.

[0007] Furthermore, the energy consumption of known state-of-the-art devices is generally quite high, as many of the devices only have a single power switch and at most one temperature selection switch, so that the same electrical power is always consumed across the entire available surface for heating the food, regardless of how much food is actually to be heated.

[0008] It is an object of the present invention to at least partially remedy the above-mentioned disadvantages known from the prior art. In particular, it is an object of the present invention to provide a cooking device in which energy consumption and / or costs and / or odor formation are reduced, and the overall cooking experience is improved and / or simplified.

[0009] The above object is achieved by a cooking device having the features of claim 1. Further features and details of the invention emerge from the respective subclaims, the description and the drawings.

[0010] According to a first aspect of the invention, a cooking device for cooking, in particular for grilling, food is provided, comprising: - at least two contact surfaces designed to come into contact with the food being cooked, - a food sensor system designed to detect with which of the at least two contact surfaces the food is in contact, wherein the at least two contact surfaces are individually electrically drivable (heatable) in order to heat the food, and only those of the at least two contact surfaces which are in contact with the food are electrically driven.

[0011] In other words, according to the invention, a device for preparing food can be provided, wherein the device has at least two sections which are designed to come into contact with food to be prepared, and a detection unit which is designed to determine which of the at least two sections is in contact with a food to be prepared, wherein only those of the at least two sections on which a food to be prepared is actually arranged are heated by means of electrical energy.

[0012] In the context of the present invention, a cooking device can in principle be understood as any device which is suitable for cooking food.

[0013] Cooking can be understood as the treatment of food with heat, whereby cooking can, in particular, influence at least the consistency, taste, integrity, and / or health benefits of the food. The heat can be transferred to the food in the form of boiling, steaming, stewing, simmering, braising, frying, and / or grilling.

[0014] For the purposes of the invention, grilling can be understood as the treatment of food with heat, in which the food is cooked by heat radiation and / or by contact with a hot surface. In particular, it can be provided that roasting substances are formed during grilling in connection with the Maillard reaction. A Maillard reaction can be a non-enzymatic browning reaction in which amine compounds are converted into new compounds with reducing compounds under the influence of heat.

[0015] A food item can be any food that can be influenced by heat treatment, thereby improving at least one of its edible properties. In particular, the food item can be meat and / or vegetables and / or fruit.

[0016] A contact surface can be a surface of a spatially physical object which is suitable for being brought into contact with food to be cooked. Further details of the contact surfaces are also explained in more detail in connection with the subclaims. In addition to simply bringing the food to be cooked into contact with the contact surface, the contact surface can also be designed to hold the food. This can be understood to mean that the food can be arranged in a stable position on the contact surface. For this purpose, it can be provided that the at least two contact surfaces are arranged in a common contact plane. In other words, the plane vectors of the at least two contact surfaces can be parallel to one another.

[0017] In the context of the invention, the term "at least two" is understood to mean that two or more of the respective entity are present. For example, if "at least two contact surfaces" is mentioned, two or more contact surfaces are provided. It may also be provided that three, four, or a plurality of contact surfaces are provided.

[0018] "Coming into contact" can be understood as the food (directly) touching the contact surface. This can mean that there is no other object between the food and the contact surface. For example, a conventional glass cooktop with a pot would not be considered a contact surface within the meaning of the invention, since the glass plate and the base of the pot are located between the heating contact surface (the resistance heater beneath the glass).

[0019] A food sensor system can be understood as an assembly or device that is suitable for determining at least the presence of food on at least one of the at least two contact surfaces. For this purpose, the food sensor system can comprise at least one sensor. Further details on the sensor system of the food sensor system are described below. In addition to sensors, the food sensor system can also comprise associated evaluation electronics and / or a control unit to further process and transmit the acquired information, and / or to transmit control signals specific to the acquired information.

[0020] Detecting which of the at least two contact surfaces the food is in contact with can involve any type of process in which contact information is determined that indicates whether the food is in contact with the contact surface. For example, it can be detected whether the food is resting on the first of the at least two contact surfaces and / or on the second of the at least two contact surfaces. If there are two contact surfaces, the food may be resting on one, both, or none of the at least two contact surfaces. If there are more than two contact surfaces, the food may be resting on none, one, or more contact surfaces. The detection itself can be carried out in different ways using the food sensor. Detection expressly does not mean that a user determines which contact surfaces are in contact with the food.However, this does not preclude the possibility that a user could manually operate individual contact surfaces via an input device, for example switching them on and / or off and / or regulating the temperature.

[0021] In the context of the present invention, “individually electrically drivable” can be understood to mean that the individual contact surfaces can be electrically operated (heated) independently of one another. In other words, the heating function of the contact surfaces can be controlled individually (by the control unit). With two contact surfaces, for example, only one of the two contact surfaces can be driven, so that only the driven of the two contact surfaces heats the food. However, both or none of the contact surfaces can be driven, depending on which of the contact surfaces the food is resting on. With three or more contact surfaces, one or more contact surfaces can be driven in order to heat the food. None of the multiple contact surfaces can be in operation if there is no food on the contact surfaces.

[0022] Heating can mean supplying heat energy from electrical energy to the food being cooked. The heat energy supplied from electrical energy is generally greater than the heat energy supplied to the food by the surroundings. In other words, the food can be actively heated, rather than simply subjected to temperature equilibration with the surroundings.

[0023] Heating can occur across the entire contact surface or across a heating zone of the contact surface. The heating zone can be an area smaller than the contact surface. The heating zone can, for example, be an area in which a resistance heater is provided (on or in the contact surface), which is designed to convert electrical current into heat energy and transfer this to the food being cooked. Such a resistance heater can be provided across the entire contact surface or on parts of the contact surface that form one or more heating zones. Instead of a resistance heater, other forms of electrically writable heaters can be provided, which are explained in more detail below.

[0024] The cooking device can be part of a food processor, in particular designed as an attachment for a food processor. The food processor can provide additional functions, in particular at least mixing and heating food in a container. This provides the advantage that the user can add functionality to an existing system and thus improve the cooking experience.

[0025] Overall, the cooking device according to the invention achieves the advantage of reducing energy consumption compared to conventional cooking devices. This advantage is achieved by only operating those contact surfaces on which the food is actually being cooked. All other contact surfaces are deactivated, so no energy is consumed there either.

[0026] Direct contact between the food being cooked and the contact surfaces is also beneficial for reducing energy consumption. This direct contact means minimal or no energy is lost during the transition between the actively heating device and the food being cooked.

[0027] By reducing the radiated heat from surfaces not in contact with the food, the cooking experience is also improved for the user, as the generated heat actually reaches the food and is therefore easier to control. Furthermore, fewer vapors (steams from the fermentation process) are produced. These vapors can be caused, for example, by liquid being released from the food onto another contact surface and heated there, even though there is no food on that contact surface.

[0028] Furthermore, in a cooking device according to the invention, it can advantageously be provided that at least one of the at least two contact surfaces has at least two heating zones which can be driven electrically (heated) in order to heat the food to be cooked, and only those heating zones which are in contact with the food to be cooked are driven electrically.

[0029] In other words, more than one heating zone can be provided per contact surface, wherein the heating zones are designed in such a way that they can be driven individually.

[0030] This has the advantage that the food can also be heated within a contact surface where the food is in contact with a corresponding heating zone.

[0031] It can be provided that the food sensor is designed to detect with which of the at least two heating zones one of the at least two contact surfaces is (actually) in contact, and the at least two heating zones are individually electrically drivable in order to heat the food, and only those of the at least two heating zones which are in contact with the food are electrically driven.

[0032] This allows only those heating zones that are (actually) in contact with the food to be used, enabling a further reduction in energy consumption.

[0033] Furthermore, in a cooking device according to the invention, it can advantageously be provided that the food sensor system comprises at least one weight sensor which is designed to determine the weight acting on at least one of the at least two contact surfaces, and / or that the food sensor system comprises at least one strain gauge which is designed to determine the deflection of at least one of the at least two contact surfaces.

[0034] The above examples of weight sensors and strain gauges do not constitute an exhaustive list of possible sensors that enable the food sensor system to determine whether food is resting on a contact surface and / or on a heating surface. Other sensors known in the art may be provided to detect whether an object is located in a specific area. For example, a touch sensor, particularly a capacitive one, an ultrasonic sensor, and / or a camera may be provided.

[0035] A weight sensor offers the advantage of easily and cost-effectively determining the presence of food on the contact surface and / or heating zone. Furthermore, the weight sensor can also provide information about the weight of the food in contact with the contact surface and / or heating zone. This weight information can be used, for example, for cooking the food. A lighter food, for example, can be cooked for a shorter time than a heavier food, so that the correct detection of the weight of the food can save energy and improve the cooking result.

[0036] It can be provided that at least one weight sensor is located at at least one end of a contact surface, in particular below the contact surface. This has the advantage that the weight sensor does not come into direct contact with the food being cooked, thus facilitating cleaning of the contact surface or the cooking device as a whole. It can also be provided that a weight sensor is present for each heating zone. This has the advantage that the weight distribution of the food being cooked within the contact surface can be precisely determined and the heating of the food can be optimized according to the weight distribution. This also allows energy to be saved and the cooking result to be improved.

[0037] A strain gauge can also be used to determine whether the food is resting on the contact surface and / or the heating zones, as well as the weight of the food at a specific point on the contact surface and / or the heating zones. This can also be used to further save energy and improve cooking results by heating the contact surfaces and / or the heating zones based on this information.

[0038] It is further conceivable in a cooking device according to the invention that the food sensor system has a thermometer which is designed to determine the cooking state of the food, and / or that the food sensor system comprises a food detection system which is designed to determine the type of food which is in contact with at least one of the contact surfaces.

[0039] In other words, the food sensor system can further comprise a temperature sensor designed to measure the temperature of the food being cooked. Alternatively or additionally, the food sensor system can further comprise a device for detecting the food being cooked.

[0040] The thermometer can be either contactless or contact-type. A non-contact thermometer, particularly a pyrometer, offers the advantage that the temperature of the food can be measured without the thermometer having to come into contact with the food. If the food, especially its emissivity, and / or its position on the contact surface are known, a particularly precise measurement can be achieved.

[0041] A contact thermometer offers the advantage of being particularly cost-effective and precise. Furthermore, it allows for accurate local measurements and, depending on the model, even averaged measurements over a specific area, such as the region of a heating zone.

[0042] The thermometer can be designed as a resistance thermometer, and the resistance of the resistance thermometer is used to heat the heating zone. This has the advantage of requiring fewer components overall, thus saving costs.

[0043] Furthermore, in a cooking device according to the invention, it can advantageously be provided that at least one opening is provided which is designed to drain liquid from the at least two contact surfaces.

[0044] It can be provided that the opening is arranged on at least one of the at least two contact surfaces. Alternatively or additionally, the opening can be arranged between two of the at least two contact surfaces. Furthermore, an opening can also be provided within the contact surfaces. It can also be provided that at least one opening is provided at at least one end of the contact surfaces.

[0045] The release of liquid through the food impairs the cooking process. This consumes energy that is not used to heat the food, and is therefore wasted. Therefore, an opening designed to drain liquid offers the advantage of reducing energy consumption. Furthermore, by preventing the formation of a layer of water between the food and the contact surface, the cooking process and the cooking result can be improved.

[0046] It is further conceivable in a cooking device according to the invention that the at least one opening is designed as at least one surface opening which is arranged between the at least two contact surfaces and is designed to drain away liquid escaping when the food to be cooked is heated, and / or that the at least one opening is designed as at least one internal opening (through a material opening) which is arranged within at least one of the at least two contact surfaces and is designed to drain away liquid escaping when the food to be cooked is heated.

[0047] In other words, it can be provided that an opening extends between at least two of the at least two contact surfaces. Alternatively or additionally, it can also be provided that an opening is formed within the at least two contact surfaces.

[0048] The arrangement between two contact surfaces, i.e. a surface opening, offers the advantage that it is only limited by the distance between the contact surfaces and can be freely designed depending on the application.

[0049] An internal opening offers the advantage of allowing the liquid to be drained away very close to where it originates, e.g., directly from the food being cooked. This saves a significant amount of energy and improves the cooking result.

[0050] Furthermore, in a cooking device according to the invention, it can advantageously be provided that at least one of the at least two contact surfaces is formed substantially linearly (from curved and / or straight struts) and / or that at least one of the at least two contact surfaces has a grid structure.

[0051] In other words, the shape of at least one of the at least two contact surfaces can substantially correspond to the shape of a grid bar of a grill grate.

[0052] A linear contact surface is relatively easy to manufacture, which can reduce costs. Furthermore, a linear contact surface design can offer the advantage of producing a familiar pattern on the food, similar to that produced by conventional charcoal grills. This can improve the overall cooking result.

[0053] For linear contact surfaces, heating zones can be located along the entire contact surface or limited to sections of the line. By providing several independently controllable heating zones along a line, energy can be saved, especially for long contact surfaces that are not completely covered with food.

[0054] A grid structure can refer to a repeating structure. In particular, the grid structure can be more complex than a (curved) line shape of the contact surface. The grid can have polygons that are connected to one another. For example, the grid can have the shape of a honeycomb. Such grid structures offer the advantage that internal openings on these contact surfaces are particularly easy to produce, so that the overall costs of the cooking device can be reduced. Furthermore, they can also create unusual, impressive patterns on the food, thereby improving the cooking result. A combination of line shape, grid, and honeycomb structure for the contact surfaces is also conceivable.

[0055] With a grid structure, one or more heating zones can be provided along the entire contact surface, or heating zones can be provided on sections of the grid. Advantageously, a heating zone can correspond to a grid unit, in particular a honeycomb of a honeycomb-shaped grid. This allows for particularly precise distribution of the heating power to the food being cooked, thereby saving energy and improving the cooking result.

[0056] Furthermore, in a cooking device according to the invention, it can advantageously be provided that at least one of the at least two contact surfaces has an electrical resistance heater and / or a radiant heater and / or a thick-film heater.

[0057] In a resistance heater, heat is generated by passing current through a conductive material, which heats up due to Joule heating. Resistance heaters are widely available and can therefore be manufactured inexpensively.

[0058] The resistance heater can be arranged within the contact surface. In particular, the resistance heater can be surrounded by or made of a dishwasher-safe material, especially stainless steel. Arranging it within the contact surface or making it from a dishwasher-safe material offers the advantage that the contact surface as a whole is easy to clean.

[0059] Radiant heating can also be referred to as heat wave heating and is designed so that heat is released primarily through radiation, particularly in the infrared range. Radiant heating offers the advantage of being able to release larger amounts of heat to food without reducing the temperature of the radiant heating itself.

[0060] It can be arranged that the radiation spectrum of the radiant heater is tailored to at least one type of food. In principle, an optimal radiation range from the radiation spectrum, especially infrared radiation, is known for each food. This is because the chemical composition of the food is known, and a maximum absorption wavelength can be assigned to the individual chemical groups contained in the food. By tailoring the spectrum of the radiant heater to the food, particularly efficient absorption can be achieved, thus saving energy.

[0061] It can also be provided that the contact surface has a thick-film heater. A thick-film heater works in principle like a resistance heater, but the electrical power is dissipated in a resistor applied to a body in the form of a layer.

[0062] Furthermore, in a cooking device according to the invention, it can advantageously be provided that the radiant heater is designed to radiate at least two different wavelengths, wherein in particular the food sensor system is designed to select at least one of the at least two different wavelengths of the radiant heater.

[0063] In other words, the radiant heater may comprise means that enable the radiant heater to emit at least two different wavelengths, which can be selected in particular based on the detection of the food sensor in order to correspond to the detected food.

[0064] Each food or cooking product has different chemical groups, each of which has absorption wavelengths at which radiation is particularly strongly absorbed, thus converting it into heat. For example, a hydroxyl group has an absorption wavelength between 2.7 and 3.3 µm, while a carbonyl group (ester) has an absorption wavelength of 5.71–5.76 µm.

[0065] It can also be provided that the ratio of the emitted heat spectrum is adjusted to the ratio of the chemical groups present in the detected food. This allows for particularly efficient heating of the food.

[0066] It can further be provided that the radiant heater is designed to emit at least one wavelength that is specific for proteins and / or lipids and / or sugar and / or water. The wavelength for proteins can in particular be in the range of 3-4 µm and / or 6-10 µm, the wavelength for lipids in the range of 6-7 µm, the wavelength for sugar in the range of 2.7-3.8 µm and / or 7-10 µm and the wavelength for water in the range of 2.5-3.5 µm and / or 5.5-6.5 µm. It can be provided that the wavelengths for the ratio of proteins, lipids, sugar and / or water determined by the food sensor system are selected from data on the detected food and in particular correspond to the determined ratio. This allows particularly efficient heating of the food, thereby saving energy and improving the cooking result.

[0067] It is also possible to adjust the radiation so that only specific components of the food are heated. For example, it may be possible to heat only the lipids particularly intensely. This can have the advantage of cooking the lipids more intensively, while the remaining components of the food are cooked less intensely.

[0068] Within the scope of the invention, it is further conceivable that an extraction system is provided which is designed to extract vapors generated during cooking of the food, and / or that a hood is provided which is designed to cover the at least two contact surfaces and the food which can be brought into contact with the contact surfaces.

[0069] In other words, the cooking device can be provided with a device which is designed to absorb vapors and / or particles which rise during the cooking of the food.

[0070] It can be provided that the extraction system surrounds the at least two contact surfaces, particularly in a ring shape. This has the advantage that the vapors and particles that arise can be extracted close to their source and are not released into the environment.

[0071] It can also be provided that an opening, in particular a surface opening and / or an internal opening, is connected to the extraction system, so that vapors can be extracted via the openings or the surface openings and / or within the openings. This offers the advantage that the vapors can be extracted particularly close to the heated food, thus releasing very little vapor into the environment.

[0072] The extractor can be equipped with an activated carbon filter designed to purify the air drawn in. This has the advantage of purifying the air released back into the atmosphere or returned to the cooking device, thus reducing overall vapors in the atmosphere.

[0073] Furthermore, the extraction system can also include a condensate tank designed to collect and store condensing liquid. This has the advantage of collecting liquid away from the contact surfaces, preventing it from heating up unnecessarily. This allows for further energy savings.

[0074] In other words, a cover of the cooking device can also be provided, which is designed to cover at least the contact surfaces and the food to be cooked.

[0075] A hood offers the advantage that vapors rising from the food being cooked are not released into the environment but are captured by the hood.

[0076] The hood can also be designed to surround other parts of the cooking device, particularly the extraction system. This has the advantage that vapors emitted by the sample are directed directly to the extraction system, allowing them to be extracted particularly efficiently.

[0077] It's also conceivable for the hood to be made of a transparent material, such as glass, which offers the advantage of allowing the user to assess the cooking status of the food during the cooking process. This further enhances the cooking experience.

[0078] The hood can also be designed with (thermal) insulation. This reduces heat loss to the environment, resulting in further energy savings. The hood can be double-walled and / or with a heat-reflecting layer. This provides good thermal insulation.

[0079] Furthermore, the hood can include a heating element, in particular a radiant heater. This can further improve the cooking results.

[0080] Within the scope of the invention, it is further conceivable that a communication interface is provided which is designed to retrieve recipes from a server and to control at least one of the at least two contact surfaces in accordance with a retrieved recipe.

[0081] In other words, the cooking device may comprise a transmitting and / or receiving device which is suitable for receiving data specific to a recipe from an external computing unit, such as a server, and / or for sending data to an external computing unit.

[0082] Connecting to an external server offers the advantage of retrieving additional recipes from a server, in addition to those already stored. This gives the user additional options for preparing meals, thus improving or expanding the cooking experience.

[0083] The data stored on the server can include a maximum temperature of the heating elements, core temperatures based on the cooking state of the food, and / or the duration of energy input depending on the food and / or the size and / or weight of the food. Such data stored on the server allows the cooking device or the heating of the contact surfaces to be controlled particularly efficiently, thus saving energy and improving the cooking result.

[0084] Further advantages, features, and details of the invention will become apparent from the following description, which describes embodiments of the invention in detail with reference to the drawings. The features mentioned in the claims and in the description may be essential to the invention individually or in any combination. They show schematically: Fig. 1: a schematic plan view of an embodiment of the cooking device, Fig. 2: a schematic view of two contact surfaces with several heating zones, Fig. 3: a schematic side view of a cooking device with a food sensor, Fig. 4: two different designs of contact surfaces with surface and internal openings, Fig. 5: a view of a contact surface with heating zones of different designs, Fig. 6: a diagram of emission and absorption spectra, with wavelength on the x-axis and intensity on the y-axis, Fig. 7: a perspective view of a cooking device in which food is shown on a contact surface.

[0085] In the following description of some embodiments of the invention, the same reference numerals are used for the same technical features even in different embodiments.

[0086] Fig. 1 shows a cooking device 100 for cooking, in particular for grilling, food 10, comprising at least two contact surfaces 110 designed to come into contact with the food 10, as well as a food sensor 140 designed to detect which of the at least two contact surfaces 110 the food 10 is in contact with. The at least two contact surfaces 110 are individually electrically driven (heatable) to heat the food 10, wherein only those of the at least two contact surfaces 110 that are in contact with the food 10 are electrically driven. In the Fig. In the example shown in Figure 1, only the right of the two contact surfaces 110 would be driven (heated).

[0087] Because the food 10 to be cooked lies directly on the heated contact surface 110, there is a direct heat transfer from the contact surface 110 to the food 10 placed on it.

[0088] Overall, the cooking device 100 according to the invention achieves the advantage of reducing energy consumption compared to known cooking devices 100. This advantage can be achieved by operating only those contact surfaces 110 on which the food 10 is actually resting. All other contact surfaces 110 are deactivated, so that no energy is consumed there either.

[0089] Direct contact between the food 10 and the contact surfaces 110 is also beneficial for reducing energy consumption. This is achieved in particular through direct heat transfer. Due to this direct contact, no or only minimal energy is lost during the transition between the actively heating device and the food 10.

[0090] By reducing the radiated heat from surfaces not in contact with the food 10, the cooking experience is also improved for the user, as the generated heat actually reaches the food 10 and is therefore easier to dose. Smart control of the contact surface 110 ensures optimal cooking of the food 10. Furthermore, fewer vapors are produced. These vapors can be caused, for example, by liquid being transferred from the food 10 to another contact surface and heated there, without the food 10 also being on that contact surface.

[0091] In the Fig. 2 shows that at least one of the at least two contact surfaces 110 can have at least two heating zones 115 which can be driven electrically in order to heat the food 10, and only those heating zones 115 which are in contact with the food 10 are driven electrically.

[0092] The heating zones 115 can be controlled individually or in areas that include several heating zones 115.

[0093] However, it can also (not in Fig. 2) it can be provided that the entire contact surface 110 has a single (continuous) heating zone 115.

[0094] In the Fig. Figure 3 shows the food sensor system 140 in detail in a side view. The individual elements of the food sensor system 140 surround the contact surface 110, which, in the illustrated embodiment, rests on a frame 111.

[0095] The food sensor system 140 may comprise at least one weight sensor 141, which is designed to determine the weight on at least one of the at least two contact surfaces 110. In the Fig. 3, two weight sensors 141 are arranged at each end of the contact surface 110 between the contact surface 110 and the frame 111. This allows the weight resting on the contact surface 110 to be easily determined.

[0096] Furthermore, it is shown that the cooking sensor 140 comprises at least one strain gauge 142, which is designed to determine the deflection of at least one of the at least two contact surfaces 110. In the Fig. 3 shows two strain gauges 142, each provided in an end region of the contact surface 110.

[0097] It can be provided that each or only some of the at least two contact surfaces 110 comprises one or more weight sensors 141 and / or strain gauges 142 in order to determine on which contact surfaces 110 the food 10 is resting.

[0098] It can be provided that a temperature or a heating curve of the individual heating zones 115 is evaluated to check whether food 10 is resting on the contact surface 110. This can improve detection. It can also be provided that the data recorded by the weight sensors 141 and / or strain gauges 142 and / or the heating zone 115 are combined. This can ensure particularly accurate food detection.

[0099] In the Fig. 3 shows further elements of the food sensor system 140. It may be provided that the food sensor system 140 comprises a thermometer 144 designed to determine the cooking state of the food 10, and / or that the food sensor system 140 includes a food detection device 143 designed to determine the type of food 10 that is in contact with at least one of the contact surfaces 110.

[0100] In the Fig. 3, the thermometer 144 is arranged as a contact thermometer 144 within the contact surface 110. This allows a direct measurement of the temperature at the food 10. However, it can also be provided that the thermometer 144 is designed without contact, in particular as a pyrometer. In this case, it could be arranged, for example, at the edge of the contact surface 110 (as in the Fig. 3 the food detection 143).

[0101] It can further be provided that the thermometer 144 is mobile, in particular wireless, in order to determine the cooking state of the food 10, in particular based on the core temperature of the food 10.

[0102] The food detection device 143 is arranged next to the contact surface 110 and above the frame 111 in such a way that a line of sight to the food 10 remains unobstructed. This allows the food to be optically detected. For this purpose, the food detection device 143 can be designed as a camera, in particular an IR camera. However, it can also be provided that the food detection device 143 is designed as a capacitive sensor, in particular in the contact surface 110, and / or as an ultrasonic sensor.

[0103] Reference is now made to the Fig. 4. There, it is illustrated that at least one opening 130 is provided, which is designed to drain liquid from the at least two contact surfaces 110.

[0104] By providing an opening, a layer of liquid that typically forms between the food 10 and the contact surface 110 is directly drained away or prevented from forming in the first place (water immediately drips off). In other words, the layer of liquid between the food 10 and the heat source is quickly removed.

[0105] The contact surfaces 110 can be designed in different ways. It can be provided that they are arranged as in the left half of the Fig. 4 are essentially linear and / or as in the right half of the Fig. 4, at least one of the at least two contact surfaces 110 has a grid structure.

[0106] In addition, combinations of the differently designed contact surfaces 110 are also conceivable, for example the honeycomb grid structure of the right side of the Fig. 4 has an overall linear shape. It is also possible for the honeycomb structure of the contact surfaces 110 to be formed by individual (arched) struts. However, it can also be provided that the honeycomb structure is designed over the entire surface, so that the individual contact surfaces 110 abut one another and, in particular, are not visually perceived as separate surfaces.

[0107] In the left part, a third contact surface 110 is also shown as an example, which in this case extends at a 90° angle (although other angles can also be used) to the at least two contact surfaces 110. A grid structure can also be created by further contact surfaces 110 arranged in this way.

[0108] It can be provided that the contact surfaces 110 are designed to be individually heatable.

[0109] The Fig. The honeycombs shown in Figure 4 can also be designed to be individually controllable (e.g., as a separate heating zone 115). The honeycombs can be between 0.5 and 9 cm long. Honeycombs designed in this way allow for particularly precise heating of the food. Furthermore, energy is saved by only heating (operating) those honeycombs where the food 10 is located.

[0110] In addition, the Fig. 4 also the different (geometric) types of openings 130 that may be provided.

[0111] It can be provided that the at least one opening 130 is designed as at least one surface opening 131, which is arranged between the at least two contact surfaces 110 and is designed to drain liquid escaping during heating of the food 10. This is illustrated both for the linear contact surfaces 110 on the left and for the grid-shaped contact surfaces 110 on the right. The surface openings 131 correspond to the free space between two contact surfaces 110.

[0112] Alternatively or additionally, the at least one opening 130 can be designed as at least one internal opening 132, which is arranged within at least one of the at least two contact surfaces 110 and is designed to drain liquid escaping during heating of the food 10. This is exemplified for the linear contact surfaces 110 as an internal opening 132 at the lower end of the right-hand contact surface 110. For the honeycomb-shaped contact surfaces 110, the internal openings 132 can be formed by the inner surface of the honeycomb. The same principle is also applicable to all other polygonal shapes of grid-shaped contact surfaces 110.

[0113] In the Fig. Figure 5 illustrates different ways in which the contact surfaces 110 can be heated. At least one of the at least two contact surfaces 110 can have an electrical resistance heater 116 and / or a radiant heater 117 and / or a thick-film heater 118.

[0114] In particular, if the contact surfaces 110 are linear, these contact surfaces 100 can be designed as resistance heaters 116, which are used in common heating devices, e.g., kettles. An advantage of this heating of the contact surfaces 110 is that the escaping water (hydration layer) from the food 10 can drain directly between the contact surfaces 110. This prevents this water from being heated or even evaporated, which would require considerable energy consumption.

[0115] In a resistance heater 116, heat is generated by passing current through a conductive material, which heats up due to Joule heating. Resistance heaters 116 are widely available and can therefore be manufactured cost-effectively.

[0116] It can be provided that the resistance heater 116 is arranged within the contact surface 110. In particular, the resistance heater 116 can be surrounded by or made of a dishwasher-safe material, in particular stainless steel. By arranging it inside the contact surface 110 or by manufacturing it from a dishwasher-safe material, the advantage is achieved that the contact surface as a whole is easy to clean (and, if necessary, by machine).

[0117] A radiant heater 117 can also be referred to as a heat wave heater 117 and is designed such that heat is emitted predominantly through radiation in the form of thermal radiation, particularly in the infrared range. Radiant heaters 117 offer the advantage that they can also emit larger amounts of heat to the food 10 being cooked without reducing the temperature of the radiant heater 117 itself.

[0118] It can be provided that the radiation spectrum of the radiant heater 117 is tuned to at least one item 10 being cooked. In principle, an optimal radiation range from the radiation spectrum, in particular the infrared radiation, is known for each item 10 being cooked. This is because the chemical composition of the item 10 being cooked is known and a maximum absorption wavelength can be assigned to the individual chemical groups contained in the item 10. By tuning the spectrum of the radiant heater 117 to the item 10 being cooked, particularly efficient absorption can be achieved, thereby saving energy.

[0119] It can also be provided that the contact surface has a thick-film heater 118. A thick-film heater 118 functions in principle like a resistance heater 116, but the electrical power drops in a resistor that is applied to a body in the form of a layer.

[0120] Further possibilities for designing a radiant heating system 117 are described in the Fig. 6. There, the wavelength is plotted on the x-axis 21 and the intensity (without unit) on the y-axis 20.

[0121] The radiant heater 117 can be designed to radiate at least two different wavelengths 22, 23, wherein in particular the food sensor 140 is designed to select at least one of the at least two different wavelengths 22, 23 of the radiant heater 117.

[0122] The food 10 to be cooked is known via the recipe selected by the user and / or via the food sensor system 140. In principle, an optimal radiation range from the infrared radiation spectrum is also known for each food 10. This is because, due to the composition of the food 10, its chemical components absorb the radiation particularly well. The radiant heater 117 is adjusted in terms of wavelength so that only the radiation range with high absorption is absorbed by the food 10 placed on it.

[0123] This makes the operation of the cooking device 100 particularly efficient, since unnecessary radiation areas are avoided.

[0124] In the Fig. 6, the radiant heater 117 has a first wavelength 22 and a second wavelength 23, with which it can emit heat radiation. In addition, a first absorption spectrum 24 and a second absorption spectrum 25 are shown, with these two absorption spectra 24, 25 corresponding to two different cooking products. In the example of Fig. 6, the first wavelength 22 better matches the first absorption spectrum 24, and the second wavelength 23 better matches the second absorption spectrum 25. The absorption spectra are shown in very narrow bands to increase the readability of the diagram. However, depending on the food 10 placed on the surface, these spectra can vary considerably and may also contain broad bands.

[0125] Furthermore, the invention makes it possible to optimize the cooking behavior of the food 10. For example, lipids can preferably absorb the radiation (absorption maximum wavelength 5.71 to 5.76 µm). It is also possible to provide a radiant heater 117 that can emit radiation at least at 2 µm (e.g., for watery foods, e.g., vegetables) and / or at 3 µm (e.g., for meat and cheese) and / or at 4 µm (e.g., for foods with unsaturated fats, e.g., avocados). This allows the aforementioned foods, in particular, to be cooked particularly efficiently.

[0126] It may also be provided that a radiant heater 117 is provided that emits a medium wavelength, which is particularly suitable for many cooking items 10. Radiators in a wavelength range of 2-12 µm, in particular 2-4 µm, have proven particularly suitable.

[0127] Furthermore, it can be provided that an extraction device 150 is provided, which is designed to extract vapors generated during cooking of the food 10. Such a cooking device 100 with extraction device 150 is shown in the perspective view of Fig. 7. As can be seen there, the vapors rising from the food 10 are deflected and extracted by the extraction system 150.

[0128] It can be provided that the extraction system 150 has a fan and / or a filter, in particular an activated carbon filter. These elements immediately neutralize or remove any odors that arise. Furthermore, it can be provided that the extraction system 150, in particular the fan, can be manually activated and / or deactivated by the user. This further improves the cooking experience for the user, since, for example, depending on the location of the cooking device 100, operation of the extraction system 150 may be required more frequently (indoors) or less frequently (outdoors).

[0129] It can, as in the Fig. As shown in Figure 7, the (edge-side) extraction system 150 can be arranged laterally of the contact surfaces 110. Due to the particularly close arrangement to the food 10 being cooked, the air can be extracted and cleaned particularly efficiently. An outlet for the extracted air can be provided on an outer side of the cooking device 100. Furthermore, the extraction system 150 can also be operated in recirculation mode. It can also be provided that the extraction system 150 has a condensate container in which condensate can be collected.

[0130] As also in the Fig. As can be seen in Figure 7, a hood 160, preferably at least partially or entirely made of glass, can also be provided, which is designed to cover the at least two contact surfaces 110 and the food 10 that can be brought into contact with the contact surfaces 110. The hood improves odor removal and the subsequent cooking of the food 10.

[0131] The hood 160 can be provided with thermal insulation. This reduces heat loss to the environment, allowing for further energy savings. The hood 160 can be double-walled and / or constructed with a heat-reflecting layer. This provides good thermal insulation.

[0132] Furthermore, the hood 160 can include a heating element, in particular a radiant hood heater. This can further improve the cooking result.

[0133] Also in the Fig.7 shows that the cooking device 100 can comprise a communication interface 170, which is designed to retrieve recipes from a server 200 and to control at least one of the at least two contact surfaces 110 according to a retrieved recipe. Furthermore, the communication interface 170 can also be connected to a user's mobile device, for example, a smartphone or a tablet, so that the cooking device 100 can also be controlled by this device.

[0134] The above explanation of the embodiments describes the present invention exclusively by way of examples. Of course, individual features of the embodiments can be freely combined with one another, provided they are technically feasible, without departing from the scope of the present invention. List of reference symbols 10 food to be cooked 20 Intensity 21 wavelength 22 first wavelength 23 second wavelength 24 first absorption spectrum 25 second absorption spectrum 100 Cooking device 110 contact surfaces 111 frames 115 heating zones 116 resistance heating 117 Radiant heating 118 Thick film heating 120 contact level 130 Opening 131 Surface opening 132 Internal opening or inner opening 140 Food sensors 141 Weight sensor 142 strain gauges 143 Food detection 144 thermometers 150 suction 160 hood 170 Communication interface 180 Input / Output Interface 200 servers

Claims

[1] Cooking device (100) for cooking, in particular for grilling, food (10), comprising: - at least two contact surfaces (110) designed to come into direct contact with the food (10), - a food sensor system (140) designed to detect with which of the at least two contact surfaces (110) the food (10) is in contact, wherein the at least two contact surfaces (110) are individually electrically drivable in order to heat the food (10), and only those of the at least two contact surfaces (110) which are in contact with the food (10) are electrically driven. [2] Cooking device (100) according to claim 1, characterized by that at least one of the at least two contact surfaces (110) has at least two heating zones (115) which can be driven electrically in order to heat the food (10), and only those heating zones (115) which are in contact with the food (10) are driven electrically. [3] Cooking device (100) according to claim 1 or 2, characterized by , that the food sensor system (140) comprises at least one weight sensor (141) which is designed to determine the weight on at least one of the at least two contact surfaces (110), and / or that the food sensor system (140) comprises at least one strain gauge (142) which is designed to determine the deflection of at least one of the at least two contact surfaces (110). [4] Cooking device (100) according to one of the preceding claims, characterized by , that the food sensor system (140) has a thermometer (144) which is designed to determine the cooking state of the food (10), and / or that the cooking product sensor system (140) comprises a cooking product detection system (143) which is designed to determine the type of cooking product (10) which is in contact with at least one of the contact surfaces (110). [5] Cooking device (100) according to one of the preceding claims, characterized by that at least one opening (130) is provided which is designed to drain liquid from the at least two contact surfaces (110). [6] Cooking device (100) according to claim 5, characterized by , that the at least one opening (130) is designed as at least one surface opening (131) which is arranged between the at least two contact surfaces (110) and is designed to drain away liquid escaping during heating of the food (10), and / or that the at least one opening (130) is designed as at least one inner opening (132) which is arranged within at least one of the at least two contact surfaces (110) and is designed to drain off liquid escaping when the food (10) is heated. [7] Cooking device (100) according to one of the preceding claims, characterized by , that at least one of the at least two contact surfaces (110) is substantially linear and / or that at least one of the at least two contact surfaces (110) has a grid structure. [8] Cooking device (100) according to one of the preceding claims, characterized by that at least one of the at least two contact surfaces (110) has an electrical resistance heater (116) and / or a radiant heater (117) and / or a thick-film heater (118). [9] Cooking device (100) according to one of the preceding claims, characterized by in that at least one of the at least two contact surfaces (110) has a radiant heater (117), wherein the radiant heater (117) is designed to radiate at least two different wavelengths (22, 23), wherein in particular the food sensor system (140) is designed to select at least one of the at least two different wavelengths (22, 23) of the radiant heater (117). [10] Cooking device (100) according to one of the preceding claims, characterized by , that an extraction system (150) is provided which is designed to extract vapors generated during cooking of the food (10), and / or that a hood (160) is provided which is designed to cover the at least two contact surfaces (110) and the food (10) which can be brought into contact with the contact surfaces (110). [11] Cooking device (100) according to claim 10, characterized by that the suction (150) is arranged laterally of the contact surfaces (110), in particular that the suction (150) surrounds the at least two contact surfaces (110), in particular in a ring shape. [12] Cooking device (100) according to claim 10 or 11, characterized bythat an opening, in particular a surface opening and / or an internal opening is connected to the extraction (150), so that vapors can be extracted via the openings, in particular the surface openings, and / or in the openings. [13] Cooking device (100) according to one of claims 10 to 12, characterized by that the extraction system has an activated carbon filter which is suitable for cleaning the air drawn in. [14] Cooking device (100) according to one of claims 10 to 13, characterized by that the suction (150) comprises a condensate container which is designed to collect and store condensing liquid. [15] Cooking device (100) according to one of claims 10 to 14, characterized by that the hood (160) surrounds the extraction (150). [16] Cooking device (100) according to one of claims 10 to 15, characterized by that the extraction (150) has a fan. [17] Cooking device (100) according to one of claims 10 to 16, characterized by that the extraction (150), in particular the fan, can be manually activated and / or deactivated by the user. [18] Cooking device (100) according to one of claims 10 to 16, characterized by that the extraction system (150) can be operated in recirculation mode. [19] Cooking device (100) according to one of the preceding claims, characterized by that a communication interface (170) is provided which is designed to retrieve recipes from a server (200) and to control at least one of the at least two contact surfaces (110) according to a retrieved recipe.

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