Cooking system

Abstract

In order to create a generic system having improved properties in respect of ease of operation, the invention relates to a cooking system (10a), in particular a hob-type cooking system, comprising at least one control unit (12a) which, in at least one operating mode, simulates at least one step of at least one recipe and outputs at least one piece of information in respect of said step of the recipe.

Description

[0001] The invention relates to a cooking system comprising a cooktop with at least one control unit according to claim 1 and a method for operating a cooking system according to claim 12.

[0002] International patent application WO 2016 / 162766 A1 discloses a cooking system designed as a cooking system with a control unit, which is configured as a cooktop control unit and guides the operator through a recipe selected by the user in an operating state. In this operating state, the control unit strictly guides the operator through the recipe steps of the specified recipe. Adapting the recipe steps based on spontaneous events and / or unforeseen deviations from the specified recipe is not provided, nor is a simulation of the recipe steps. Further prior art can be found in patent applications US 2016 / 081515 A1 and US 2013 / 171304 A1.

[0003] The object of the invention is, in particular, to provide a generic system with improved user-friendliness. This object is achieved according to the invention by the features of claims 1 and 13, while advantageous embodiments and further developments of the invention can be found in the dependent claims.

[0004] A cooking system comprising a cooktop with at least one control unit is proposed, which in at least one operating state performs at least one analysis with respect to at least one recipe step of at least one recipe and, depending on the analysis, outputs at least one piece of information relating to the recipe, in particular to the recipe step.

[0005] Such a design allows for a particularly high level of user-friendliness. In particular, the user can be guided through the recipe with exceptional ease, especially since it is advantageous to react to spontaneous events and / or unforeseen deviations. The recipe can be executed and / or displayed in a novel way. Specifically, it can enable the creation of a novel type of artificial intelligence, particularly in conjunction with a cooking system and advantageously with a cooktop, and / or a personal kitchen assistant.

[0006] A "control unit" is understood to mean, in particular, an electronic unit that has at least one processing unit and, in particular, at least one storage unit in addition to the processing unit, in which, in particular, at least one control and / or regulation program is stored, which is intended, in particular, for execution by the processing unit. Specifically, the control unit is intended, by means of the processing unit, to simulate the recipe step. For example, the control unit could, in at least one operating state, control and / or regulate at least one cooking appliance function and / or at least one main cooking appliance function, in particular the heating of the cooking vessel.

[0007] A "recipe" is understood to mean, in particular, a sequence of heating settings and / or other operating settings and / or instructions and / or recipe steps for preparing at least one type of food and / or at least one foodstuff. For example, the heating settings could include, in particular, at least a heating duration and / or at least a heating power and / or at least a heating temperature and / or at least one heating method, such as roasting and / or boiling and / or frying and / or sautéing and / or poaching and / or baking and / or grilling. The operating settings could include, in particular, at least a time period, which defines, in particular, the total duration of the recipe, and / or at least a sequence of recipe steps and / or at least one type of output via at least one user interface, such as visual and / or audible.At least one recipe could, for example, include at least one temperature-critical recipe step in which, in particular, a deviation of a current temperature from a target temperature by at least 1%, more particularly by at least 2%, advantageously by at least 3%, particularly advantageously by at least 5%, preferably by at least 7%, and preferably by at least 10% leads to the failure of a result to be achieved in that recipe step. At least one recipe, in particular at least two, advantageously at least three, particularly advantageously at least four, preferably at least five, preferably at least seven, and particularly preferably at least ten recipes, includes at least two recipe steps.

[0008] A "recipe step" is understood to be, in particular, a subsection of a recipe that includes a defined time period and a defined process step, such as a heating step and / or a step involving interaction via at least one user interface. The time period is defined as either fixed or variable, depending, in particular, on the time required for user input via the user interface. A "user input" is understood to be, in particular, visual and / or acoustic input via the user interface, especially by an operator.

[0009] In particular, the cooking system has at least one user interface for inputting, selecting, and / or outputting operating parameters, such as heating power, heating power density, duration, heating zone, and / or a recipe. The user interface is specifically designed for communication between the control unit and at least one operator. Specifically, the user interface is designed for visual, acoustic, and / or haptic output of at least one operating parameter and / or, advantageously, information relating to the recipe step.

[0010] The control unit could, for example, perform at least an assessment and / or evaluation of the recipe step during the analysis. In particular, alternatively or additionally, the control unit could perform at least one arithmetic operation during the analysis. The control unit could, in particular, alternatively or additionally, receive at least one sensor parameter, which could include at least one action parameter, during the analysis, and evaluate this sensor parameter and / or derive at least one piece of information relating to the recipe, in particular to the recipe step, from this sensor parameter.

[0011] In at least one operating state, the control unit could output, in particular, at least two, advantageously at least three, particularly advantageously at least four, preferably at least five, and particularly preferably a plurality of pieces of information, especially via the user interface. At least one piece of information could, for example, be current information indicating the current state of at least one foodstuff to be prepared and / or at least one current preparation stage. Alternatively or additionally, at least one piece of information could, for example, be future information indicating a future state of at least one foodstuff to be prepared and / or at least one preparation stage expected in the future.At least one piece of information could be, for example, a note to an operator regarding a deviation from an optimal recipe process and / or an expected state of preparation taking the deviation into account.

[0012] The user interface includes, in particular, at least one output unit for displaying information relating to the recipe step. The phrase "the control unit outputs" at least one piece of information relating to the recipe step in at least one operating state means, in particular, that the control unit provides and / or communicates the information relating to the recipe step, especially to an operator, via the output unit of the user interface in that operating state.

[0013] An "output unit" is understood to mean, in particular, a unit which, in at least one operating state, provides an operator with information, especially visually and / or audibly and / or haptically, and, for example, at least one additional parameter. At least one piece of information and / or at least one parameter could, for example, be a time indication and / or an operating instruction and / or a prompt for action and / or a selection and / or a status linked to at least one food item to be prepared. The output unit could, in at least one operating state, output at least one audible signal and / or at least one audible sequence, such as a ringtone and / or a warning signal and / or a prompt in the form of a pre-defined sentence.Alternatively or additionally, the output unit could provide an optical output in at least one operating state, such as a display of at least one image and / or at least one text and / or at least one digit and / or at least one animation. For example, the output unit could include at least one sound source, which could in particular be a loudspeaker. Alternatively or additionally, the output unit could include at least one light source, preferably an LED, and / or a display, in particular a backlit display, especially a matrix display and / or a liquid crystal display and / or an LCD display and / or an OLED display and / or electronic paper.

[0014] In this operating state, the control unit could output at least one piece of information, for example, absolute and / or relative to at least an average value and / or relative to at least one final result to be achieved.

[0015] The term "intended" should be understood to mean specifically programmed, designed, and / or equipped. The fact that an object is intended for a specific function should be understood to mean, in particular, that the object fulfills and / or executes this specific function in at least one application and / or operating state.

[0016] Furthermore, it is proposed that the control unit, in the operating state, simulates the recipe step and outputs at least one piece of information relating to the recipe, in particular to the recipe step. For example, the analysis could include at least one arithmetic operation. The analysis includes, in particular, at least one simulation and, advantageously, at least the simulation. The phrase "the control unit 'simulates' the recipe step in the operating state" means, in particular, that the control unit, in the operating state, determines, in particular by means of the computing unit, at least a simulation of the recipe step and / or at least a, in particular virtual, model of the recipe step.In at least one operating state, the control unit determines, in particular, at least a virtual model of the recipe step and, based on this model, at least one piece of information relating to the recipe, specifically to the recipe step. This allows for a particularly high level of user-friendliness. Specifically, the simulation of the recipe step allows for the determination of important information regarding the food being prepared, thereby enabling optimal preparation results. The operator can be guided through the recipe with particular ease, especially since it is advantageous to react to spontaneous events and / or unforeseen deviations. The recipe can be executed and / or output, and in particular displayed, in a novel manner.In particular, a novel type of artificial intelligence can be created, especially in connection with a cooktop.

[0017] Furthermore, it is proposed that the control unit, in its operating state, use simulation to determine at least one preparation state, particularly one expected in the future, of at least one foodstuff to be prepared in the recipe step, and, in particular, output the determined preparation state in its operating state. At least one piece of information could be, for example, the preparation state, particularly one expected in the future, of at least one foodstuff to be prepared in the recipe step. In particular, the control unit could determine, in its operating state, at least one current preparation state of at least one foodstuff to be prepared in the recipe step. The control unit could, for example, determine, in addition to the current preparation state, at least one preparation state, particularly one expected in the future, of at least one foodstuff to be prepared in the recipe step.In operating mode, the control unit outputs the determined preparation status, particularly via the output unit of the user interface. Advantageously, in operating mode, the control unit uses simulation to determine at least one preparation status of at least one food item to be prepared in the recipe step, specifically at each time interval of the recipe, particularly every second, and advantageously for each volume fraction of the food item to be prepared. This allows for a particularly high level of user convenience, as the operator can be precisely informed about a preparation status, particularly a current and / or a future expected preparation status. This enables a high degree of information and / or transparency, and thus an optimal preparation experience.

[0018] Furthermore, it is proposed that the cooking system include at least one acquisition unit designed to acquire at least one recipe step parameter. This acquisition unit could, for example, acquire the recipe step parameter by receiving it via at least one user input through the user interface. Alternatively or additionally, the acquisition unit could include at least one sensor unit designed to acquire and, advantageously, detect the recipe step parameter. "Acquisition" is understood to mean, in particular, detecting, receiving, and / or reading the parameter.A "sensor unit" shall be understood to mean, in particular, a unit which has at least one detector for detecting at least one sensor parameter and which is specifically designed to output a value characterizing the sensor parameter, wherein the sensor parameter is advantageously a physical and / or chemical quantity. For example, the sensor unit could actively detect the sensor parameter in at least one operating state, in particular by generating and transmitting a measurement signal, especially an electrical and / or optical measurement signal. Alternatively or additionally, the sensor unit could passively detect the sensor parameter in at least one operating state, in particular by detecting at least one change in the properties of at least one sensor component and / or the detector.Advantageously, the sensor unit could have at least two, in particular at least three, advantageously at least four, and most advantageously at least five and preferably more detectors, each of which could be designed to detect at least one sensor parameter. The sensor parameter could, for example, identify the recipe step parameter and / or be configured as the recipe parameter. Preferably, the control unit takes the recipe step parameter into account when simulating the recipe step during operation. At least one detector could, for example, be at least one temperature sensor, such as a resistance thermometer and / or a thermistor and / or a negative temperature thermistor and / or an infrared temperature sensor. At least one detector could, for example, be at least one humidity sensor. At least one detector could, for example, be at least one weight sensor.For example, at least one detector could be a viscometer. At least one detector could be a camera. This allows current events and / or circumstances to be taken into account, resulting in high flexibility, realistic recipe execution, and / or optimal preparation results.

[0019] Furthermore, it is proposed that at least one recipe step parameter be an ingredient parameter of at least one ingredient in the recipe. An "ingredient parameter" is understood to be, in particular, a parameter that identifies an ingredient in the recipe. At least one ingredient parameter could, for example, be the weight of an ingredient, its type, its state of matter, its shape, its ripeness, its material, and / or its consistency. Specifically, the control unit, in its operating state, takes into account at least one recipe step parameter that is an ingredient parameter of at least one ingredient in the recipe. This allows for optimal simulation of the recipe step, particularly due to the accurate consideration of the ingredients actually used in the recipe.

[0020] For example, the control unit in the operating state could only consider the recipe step parameter, which is an ingredient parameter of at least one ingredient of the recipe. Preferably, the control unit in the operating state considers at least one recipe step parameter, which is a processing parameter that characterizes at least one processing step of at least one foodstuff to be prepared in the recipe step. Preferably, at least one recipe step parameter is a processing parameter that characterizes at least one processing step of at least one foodstuff to be prepared in the recipe step. At least one processing parameter could, for example, characterize the duration and / or type and / or quality of a processing step of at least one foodstuff to be prepared in the recipe step, in particular by the operator.Alternatively or additionally, at least one processing parameter could, for example, indicate at least one result of processing at least one food item to be prepared in the recipe step, such as the consistency of a mixture of food items. This allows for a particularly accurate simulation, resulting in high user-friendliness and / or optimal preparation results.

[0021] The control unit could, for example, detect and / or determine at least one actual preparation state in the operating state, particularly by means of the sensing unit. Preferably, the control unit calculates and / or determines at least one actual preparation state in the operating state, depending on the recipe step parameter, which in particular characterizes a current and / or existing and / or real preparation state of at least one foodstuff to be prepared. This allows for a particularly high level of user-friendliness.

[0022] For example, the control unit could determine the actual preparation status in the operating state based on an operator input, particularly an operator prompt, via the operator interface. Preferably, the control unit calculates and / or determines the actual preparation status at regular intervals in the operating state and, in particular, outputs the determined preparation status at regular intervals in the operating state. "Regular" intervals are understood to mean intervals of a maximum of 240 s, particularly a maximum of 120 s, advantageously a maximum of 60 s, particularly advantageously a maximum of 10 s, preferably a maximum of 5 s, and most preferably a maximum of 1 s.For example, in its operating state, the control unit could compare the determined preparation state with at least one predefined and / or optimal preparation state and, in particular, initiate at least one action if the determined preparation state deviates from the predefined and / or optimal preparation state. The control unit could, in particular, have at least one storage unit in which the predefined and / or optimal preparation state could be stored and / or saved. The action could, for example, be a user prompt and / or a request for action and / or a change to at least one recipe parameter.

[0023] This allows, in particular, continuous monitoring of the progress of the recipe step and / or a high level of information to be provided.

[0024] Furthermore, it is proposed that the control unit, in its operating state, adjusts the expected preparation state at regular intervals depending on the actual preparation state. Specifically, in its operating state, the control unit recalculates the expected preparation state at regular intervals based on the recipe step parameter detected by the acquisition unit, particularly the ingredient parameter and / or the processing parameter, and outputs the newly determined expected preparation state at regular intervals, particularly via the user interface and advantageously via at least one output unit of the user interface. For example, in its operating state, the control unit could adjust at least one parameter of the recipe and / or the recipe step, particularly depending on the actual preparation state.This allows for a high degree of flexibility. In particular, as the duration of a recipe step increases, an increasingly precise predictable state of preparation can be determined, thus enabling a high level of user-friendliness.

[0025] Furthermore, it is proposed that the cooking system have at least one output unit through which the control unit, in its operating state, outputs at least some information regarding the actual and / or expected state of preparation. In particular, the output unit is part of the user interface. The output unit could, in particular, have at least one liquid crystal display. seniorIn this operating state, the control unit could output at least one piece of information, for example, by means of at least one flowchart and / or at least one animation. Alternatively or additionally, the control unit could output at least one piece of information in this operating state by means of at least one three-dimensional model, which allows the information to be output and / or displayed in a particularly novel way. Alternatively or additionally, the control unit could output at least one piece of information in this operating state, for example, in the form of at least one image and / or at least one virtual reality and / or at least one moving image and / or at least one film and / or by means of a projection, in particular at least one piece of information onto a foodstuff to be prepared.In this operating state, the control unit could, for example, output at least a comparison of the actual preparation state and the expected preparation state, and / or the actual preparation state in relation to the expected preparation state, and / or the expected preparation state in relation to the actual preparation state. At least one piece of information relating to the actual and / or expected preparation state could, for example, be at least a temperature, and advantageously at least a temperature profile, of at least one foodstuff to be prepared. In particular, at least one piece of information relating to the actual and / or expected preparation state could be at least a color, and advantageously at least a color gradient, of at least one foodstuff to be prepared.At least one piece of information relating to the actual and / or expected state of preparation could, for example, be at least the moisture content, and advantageously at least a moisture profile, of at least one foodstuff to be prepared, and / or a moisture distribution, and advantageously at least a moisture distribution profile in at least one foodstuff to be prepared. In particular, at least one piece of information relating to the actual and / or expected state of preparation could be at least the viscosity and / or at least the toughness, and advantageously at least a viscosity profile and / or at least a toughness profile, of at least one foodstuff to be prepared.At least one piece of information regarding the actual and / or expected state of preparation could, for example, be at least a cooking state and, advantageously, at least a cooking state progression within at least one food item to be prepared. At least one piece of information regarding the actual and / or expected state of preparation could, for example, be at least a pressure and, advantageously, at least a pressure progression within at least one food receiving chamber of at least one cooking vessel. This allows, in particular, a high degree of information to be provided and / or a high level of user-friendliness to be achieved.

[0026] According to the invention, the cooking system comprises at least one detection unit, which is designed to detect at least one action parameter, depending on which the control unit determines, in the operating state, whether at least one food item is to be added to at least one food receiving chamber of at least one cooking vessel. The cooking system comprises, in particular, at least one, and advantageously at least one, cooking vessel, which has, in particular, at least one, and advantageously at least one, food receiving chamber and / or defines and / or limits it. The detection unit comprises, in particular, at least one sensor unit for detecting the action parameter. In the operating state, the detection unit actively detects the action parameter, in particular by generating and transmitting a measurement signal, especially an electrical and / or optical measurement signal.In particular, alternatively or additionally, the sensor unit could passively detect the action parameter in the operating state, for example, by detecting at least one change in the properties of at least one sensor component and / or at least one detector of the detection unit. An "action parameter" is understood to be, in particular, a parameter that includes at least one action, especially by an operator, and / or that characterizes and / or defines at least one action, especially by an operator. In the operating state, the control unit determines the addition of the food, particularly as a function of the action parameter. According to the invention, the control unit is designed to automatically terminate the recipe step and / or initiate at least one further recipe step and / or output at least one message regarding the addition of the food when the food is added.The output regarding the addition of food could, for example, include a suggestion to end the recipe step and / or to initiate at least one further recipe step. This allows for the reliable determination of food addition, thus enabling a high level of user-friendliness. Specifically, it allows the operator to concentrate solely on adding the food, as the operator is relieved of the need to enter confirmation and / or click a "Next" button. This helps to avoid incorrect entries and / or resulting deviations from an optimal preparation outcome.Since a survey revealed that operators perceive pressing the "Next" button as a nuisance, avoiding the need to press the "Next" button can advantageously achieve high user comfort and / or high operator satisfaction.

[0027] Furthermore, it is proposed that the cooking system includes at least one cooking vessel in which the detection unit is at least partially integrated. The phrase "at least partially" integrated into a second object means, in particular, that the first object has at least one object element integrated into the second object, and, in addition to this object element, could have at least one further object element located outside the second object, and which could, in particular, be integrated into at least one third object different from the second object. This enables, in particular, high detection accuracy of the action parameter, thereby providing a high level of user-friendliness.

[0028] A particularly high level of user-friendliness can be achieved especially with an induction cooktop.

[0029] Ease of use can be further increased in particular by a method for operating a cooking system, and advantageously an induction cooking system, in which at least one recipe step of at least one recipe is simulated and at least one piece of information relating to the recipe step is output.

[0030] Further advantages become apparent from the following description of the drawings. The drawings illustrate exemplary embodiments of the invention. The drawings, the description, and the claims contain numerous features in combination. A person skilled in the art will expediently consider the features individually and combine them into meaningful further combinations.

[0031] They show: Fig. 1 A cooking system with a cooking appliance and a cooking vessel in a schematic top view; Fig. 2 The cooking system with the cooking appliance, the cooking vessel, a scale, and an extractor hood in a schematic top view; Fig. 3 An output by means of an output unit of the cooking system in a schematic representation; Fig. 4 A further output by means of the output unit in a schematic representation; Fig. 5 A further output by means of the output unit in a schematic representation; Fig. 6 A diagram in which process steps of a method for operating the cooking system are shown in a schematic representation; Fig. 7 A detection unit, a cooking vessel, and a household appliance of the cooking system in a schematic partial sectional view; and Fig. 8 A diagram in which the weight of a second basic element of the cooking vessel is plotted against a time.

[0032] Figure 1shows a cooking system 10a with a cooking device 18a, which is designed as a cooking surface.

[0033] The cooking system 10a has a base plate 20a. In its assembled state, the base plate 20a forms a viewing surface, which, in this assembled state, is oriented towards the operator. The base plate 20a is designed for placing cooking vessels 30a on it for the purpose of heating them. The base plate 20a is designed as a mounting plate. For example, the base plate 20a could be designed as a kitchen worktop. In the present embodiment, the base plate 20a is designed as a cooktop plate.

[0034] The appliance plate 20a is part of the cooking appliance 18a. The appliance plate 20a is largely integrated into the cooking appliance 18a. The cooking system 10a includes the cooking vessel 30a. The cooking vessel 30a is designed to be placed on the appliance plate 20a for the purpose of heating the cooking vessel 30a.

[0035] The cooking system 10a has at least one heating unit 68a (see below). Figure 2 In the present embodiment, the cooking system 10a has a plurality of heating units 68a. Alternatively, the cooking system 10a could, for example, have a smaller number of heating units 68a, such as exactly one heating unit 68a and / or at least two, in particular at least four, advantageously at least eight, particularly advantageously at least twelve, and preferably several heating units 68a. The heating units 68a could, for example, be arranged in the form of a matrix. In the following, only one of the heating units 68a will be described.

[0036] The heating unit 68a is installed below the appliance plate 20a. The heating unit 68a is designed to heat at least one cooking vessel 30a placed on the appliance plate 20a above the heating unit 68a. The heating unit 68a is an induction heating unit. The heating unit 68a is part of the cooking appliance 18a. The heating unit 68a is largely integrated into the cooking appliance 18a.

[0037] The cooking system 10a has an operator interface 22a. The operator interface 22a is intended for the input and / or selection of operating parameters, such as heating power and / or heating power density and / or a heating zone. The operator interface 22a is also intended for outputting the value of an operating parameter to an operator.

[0038] The operator interface 22a is partially, in particular largely and advantageously completely, integrated into the cooking appliance 18a. The operator interface 22a is partially designed as a cooking appliance operator interface. In the present embodiment, the operator interface 22a of the cooking system 10a is part of the cooking appliance 18a. The cooking appliance 28a has the operator interface 22a of the cooking system 10a.

[0039] The cooking system 10a includes a control unit 12a. In an operating state, the control unit 12a controls and / or regulates a main function of the cooking appliance. The control unit 12a is designed to execute actions and / or change settings depending on operating parameters entered via the user interface 22a. In this operating state, the control unit 12a regulates the energy supply to the heating unit 68a.

[0040] In the present embodiment, the control unit 12a is partially, in particular largely and advantageously completely, designed as a cooking appliance control unit. The control unit 12a of the cooking system 10a is part of the cooking appliance 18a. The cooking appliance 18a incorporates the control unit 12a of the cooking system 10a.

[0041] In this operating state, the control unit 12a guides an operator through a recipe, in particular one selected by the operator via an input using the operator interface 22a. Specifically, during the recipe guidance, the control unit 12a performs at least one analysis with respect to at least one recipe step in this operating state. In this operating state, the control unit 12a performs an analysis with respect to at least a part, and advantageously at least a large part, of the recipe steps.

[0042] The analysis includes, in particular, at least one simulation. Specifically, in addition to guiding the user through the recipe, the control unit 12a simulates at least one recipe step in the operating state. In the present embodiment, the control unit 12a simulates the recipe in the operating state, in particular at least a large part of it and advantageously each of the recipe steps.

[0043] In a method for operating the cooking system 10a, at least one recipe step of the recipe is simulated. In the method, at least one piece of information relating to the recipe, in particular to the simulated recipe step, is output, in particular by the control unit 12a, specifically via an output unit 16a.

[0044] Cooking system 16a includes dispensing unit 16a. Dispensing unit 16a is partially, in particular largely and advantageously completely, designed as a cooking appliance dispensing unit. Dispensing unit 16a of cooking system 10a is part of cooking appliance 18a. Cooking appliance 18a includes dispensing unit 16a of cooking system 10a.

[0045] Output unit 16a is part of the operator interface 22a. The operator interface 16a includes output unit 16a. In the operating state, the control unit 12a outputs at least one piece of information relating to the recipe, in particular to the recipe step, especially the simulated one, via output unit 16a.

[0046] In this operating state, the control unit 12a uses simulation, in particular of the recipe step, to determine at least one preparation state of at least one foodstuff to be prepared in that recipe step. The control unit 12a also uses simulation in this operating state to determine at least one future expected preparation state of at least one foodstuff to be prepared in that recipe step.

[0047] In its operating state, control unit 12a uses simulation to determine the expected future preparation state based on at least one recipe parameter, which is recorded by a sensor unit 14a. Sensor unit 14a then transmits the recorded recipe parameter to control unit 12 in its operating state.

[0048] The cooking system 10a has the detection unit 14a (see Figures 1 and 2The acquisition unit 14a is designed to acquire at least one recipe step parameter of the recipe. In its operating state, the acquisition unit 14a acquires at least one recipe step parameter of the recipe. In the present embodiment, the acquisition unit 14a has several detectors 24a for acquiring the recipe step parameter of the recipe.

[0049] The detection unit 14a has at least one detector 24a1, which, in its operating state, is designed to detect the weight of at least one food item being prepared. The detector 24a1, which is designed to detect the weight of at least one food item being prepared, is configured as a weight sensor. The cooking system includes a scale 26a, in particular a kitchen scale. The detector 24a1, configured as a weight sensor, is largely integrated into the scale 26a. Alternatively or additionally, at least one detector 24a1 configured as a weight sensor could be arranged in the cooking appliance 18a and / or in the cooking vessel 30a and / or on the appliance plate 20a.

[0050] The detection unit 14a has at least one detector 24a2, which, in its operating state, is designed to detect the shape, state of matter, type, material, and / or color of at least one foodstuff to be prepared. In the present embodiment, the detection unit 14a has two detectors 24a2, which, in their operating state, are designed to detect the shape, state of matter, type, material, and / or color of at least one foodstuff to be prepared. Only one of the two detectors 24a2 will be described below.

[0051] The detector 24a2, which is designed to detect the shape and / or state of matter and / or type and / or material and / or color of at least one foodstuff to be prepared, is configured as a camera. The cooking system 10a has a fume hood 28a. The camera-configured detector 24a2 is largely integrated into the fume hood 28a. Alternatively or additionally, at least one camera-configured detector 24a1 could be integrated into the cooking appliance 18a and / or into the cooking vessel 30a and / or arranged on the appliance plate 20a.

[0052] The detection unit 14a has further detectors 24a, which are not shown in detail in this embodiment. At least one detector 24a is provided for detecting at least one pressure in a food receiving chamber of the cooking vessel 30a. At least one detector 24a is provided for detecting at least one moisture content of at least one foodstuff to be prepared. At least one detector 24a is provided for detecting at least one temperature of at least one foodstuff to be prepared. At least one detector 24a is provided for detecting at least one color of at least one foodstuff to be prepared.

[0053] In the operating state, the detection unit 14a, in particular by means of at least one detector 24a, detects at least one recipe step parameter, which is an ingredient parameter of at least one ingredient of the recipe. At least one recipe step parameter is an ingredient parameter of at least one ingredient of the recipe.

[0054] In the operating state, the detection unit 14a, in particular by means of at least one detector 24a, detects at least one recipe step parameter, which is a processing parameter that identifies at least one processing step of at least one foodstuff to be prepared in the recipe step. At least one recipe step parameter is a processing parameter that identifies at least one processing step of at least one foodstuff to be prepared in the recipe step.

[0055] Depending on the recipe step parameter, the control unit 12a determines, in the operating state, the expected future preparation state of at least one food item to be prepared in the recipe step by means of a recipe step simulation. The control unit 12a determines the expected future preparation state in the operating state at regular intervals.

[0056] In addition to determining the expected future state of preparation of at least one food item to be prepared in the recipe step, the control unit 12a determines at least one actual state of preparation in the operating state, depending on the recipe step parameter. The control unit 12a determines the actual state of preparation in the operating state at regular intervals.

[0057] At regular intervals, the control unit 12a, while in operating mode, adjusts the expected future preparation state based on the actual preparation state. The control unit 12a, while in operating mode, also adjusts the expected preparation state at regular intervals based on the recipe step parameter.

[0058] The information relating to the recipe step, which the control unit 12a outputs via the output unit 16a in the operating state, is information relating to the preparation state of at least one food item to be prepared in the recipe step. In the operating state, the control unit 12a outputs via the output unit 16a at least one piece of information relating to the preparation state of at least one food item to be prepared in the recipe step.

[0059] In this operating state, the control unit 12a, in the present embodiment, outputs the preparation status, in particular the actual and / or the preparation status expected in the future, by means of the output unit 16a. Figures 3 to 5 Examples of an output of the preparation status using output unit 16a are shown.

[0060] In Figures 3 and 4The output of the preparation status using output unit 16a is shown using the example of a foodstuff to be prepared, which is to be prepared in particular as a pancake and / or crêpe. Figure 3Figure 32a and 34a, in the form of two superimposed lines, shows a color gradient of the food being prepared over time, plotted on an abscissa 38a. The upper line 32a depicts the color gradient of the first side of the food being prepared. The lower line 34a depicts the color gradient of the second side of the food being prepared, opposite the first side. When cooking begins, the second side of the food is initially in contact with the bottom of the cooking vessel 30a. At a turning point 36a, the food is turned over in the cooking vessel 30a. Following the turning point 36a, the first side of the food is in contact with the bottom of the cooking vessel 30a.

[0061] Out of Figure 3It can be seen that initially, the color gradient of the second side of the food being prepared, which is in contact with the base of the cooking vessel 30a, changes. This change is characterized by an increase in the color intensity of the second side, which is particularly evident in the form of increasingly dense hatching. The color of the first side of the food being prepared initially remains unchanged. Following the turning point 36a, the color gradient of the first side of the food being prepared, which is in contact with the base of the cooking vessel 30a, changes again, this time by an increase in the color intensity of the first side. At completion point 40a, the first and second sides of the food being prepared are essentially the same color.

[0062] Figure 4The diagram shows the moisture content and temperature of the food being prepared, each plotted against time. The first ordinate (42a) represents the moisture content of the food. The second ordinate (44a) represents the temperature of the food. The abscissa represents time.

[0063] A solid curve (48a) shows the moisture content of the food being prepared over time. As the preparation time increases, the average moisture content of the food decreases continuously and, in particular, linearly.

[0064] A dashed line curve 50a shows the temperature profile of the second side of the food being prepared, which is in contact with the bottom of the cooking vessel 30a during the first cooking phase, as a function of time. During this first phase, the temperature of the second side of the food increases continuously with increasing cooking time, particularly up to the turning point 36a. In the first interval of this first phase, the temperature of the second side of the food increases significantly more than in the second interval of this first phase. Following the turning point 36a, the temperature of the second side of the food decreases continuously and, in particular, linearly with increasing cooking time, particularly up to the completion point 40a.

[0065] A dotted curve 52a shows the temperature profile of the first side of the food being prepared, which is in contact with the bottom of the cooking vessel 30a during the second cooking phase, as a function of time. During the first phase, the temperature of the first side of the food increases continuously and, in particular, linearly with increasing cooking time, especially up to the turning point 36a. Following the turning point 36a, the temperature of the first side of the food being prepared increases continuously with increasing cooking time, especially up to the completion point 40a. In the first time interval of the second phase, the temperature of the first side of the food being prepared increases significantly more than in the second time interval of the second phase.

[0066] Figure 5 The diagram shows a three-dimensional model of a food product to be prepared. In its operating state, the control unit 12a outputs the preparation status via the output unit 16a in the form of a three-dimensional model of the food product to be prepared, and in particular indicates different temperatures in the model with different colors. Figure 5 The different colors and / or temperatures are represented by different lines, in particular by dashed and / or solid lines. In the Figure 5 In the example shown, the temperature is particularly high in an area represented by dashed lines and particularly low in an area represented by solid lines.

[0067] In an alternative embodiment, the control unit 12a could, by means of the output unit 16a, output the preparation state in the form of a two-dimensional model of the food to be prepared in the operating state and, in particular, indicate different temperatures with different colors in the model.

[0068] In the method for operating the cooking system 10a, in processing step 54a, an operator performs actions to process the food to be prepared. For example, in processing step 54a, the operator could weigh and / or cut at least one food item to be prepared and / or place it in a cooking vessel 30a for the purpose of heating. The operator could, for example, in processing step 54a, mix and / or knead at least two food items to be prepared together and / or place them in a cooking vessel 30a for the purpose of heating.

[0069] In a detection step 56a, the acquisition unit 14a detects at least one recipe step parameter and advantageously a multitude of recipe step parameters in the operating state. In a simulation step 58a, the control unit 12a simulates at least one recipe step of the recipe in the operating state. In the simulation step, the control unit 12a simulates the recipe step using mathematical models and / or calculations and / or at least one simplified dynamic model. For example, the control unit 12a could use a finite element method and / or model-based systems engineering and / or an order reduction physicochemical model for the simulation.

[0070] In this operating state, the control unit 12a solves the models and / or calculations determined by the simulation in a determination step 60a. In determination step 60a, the control unit 12a determines, for example, the temperature of the food to be prepared, its moisture content, its color, and / or the pressure in the cooking vessel 30a.

[0071] In output step 62a, the control unit 12a outputs at least one piece of information relating to the simulated recipe step, as can be seen, for example, from the Figures 3 to 5This has been demonstrated by way of example. For instance, the control unit 12a could output the information in at least two, advantageously at least three, and preferably several ways in the operating state. Alternatively or additionally, the control unit 12a could output the information in at least one way selectable via the operator interface 22a in the operating state.

[0072] In the operating state, the control unit 12a checks in a test step 64a whether the recipe has finished. If the control unit 12a detects that the recipe has finished in test step 64a, it terminates the recipe in a termination step 66a in the operating state, for example by deactivating the heating unit 68a. If the control unit 12a detects that the recipe is continuing in test step 64a, it returns from test step 64a to detection step 56a in the operating state.

[0073] The cooking system 10a has in particular at least one detection unit 70a (see Figure 7 The detection unit 70a is specifically designed to detect at least one action parameter. In this operating state, the detection unit 70a detects at least one action parameter.

[0074] The detection unit 70a could, for example, be at least partially integrated into the cooking vessel 30a. For example, the detection unit 70a could be at least partially integrated into at least one cooking vessel lid 72a of the cooking vessel 30a. In particular, alternatively or additionally, the detection unit 70a could, for example, be at least partially integrated into at least one cooking vessel base 72a of the cooking vessel 30a. In particular, the cooking vessel base 72a of the cooking vessel 30a defines at least a food receiving chamber 76a of the cooking vessel 30a, at least to a large extent.

[0075] The detection unit 70a could, for example, be at least partially integrated into at least one household appliance 96a. The cooking system 10a features, in particular, the household appliance 96a. The household appliance 96a could, for example, be a small household appliance and / or a food processing appliance, such as, in particular, a mixer and / or a food processor and / or a kneading machine. In particular, alternatively or additionally, the household appliance 96a could, in particular, be the extractor hood 26a.

[0076] In this operating state, the control unit 12a determines, particularly depending on the action parameter, whether at least one food item is added, specifically to the cooking vessel 30a and / or to the food intake chamber 76a of the cooking vessel 30a. Specifically, in this operating state, the control unit 12a automatically terminates the recipe step when the food item is added. In this operating state, the control unit 12a also initiates at least one further recipe step, which follows directly after the previous recipe step, particularly when the food item is added. Alternatively or additionally, the control unit 12a outputs at least one message regarding the addition of the food item in this operating state, particularly when the food item is added.

[0077] The control unit 12a determines, particularly in the case of adding food, at least the remaining time of the recipe and / or recipe step and / or subsequent recipe step. This prevents, in particular, an unintended extension of the recipe and / or recipe step and / or subsequent recipe step, especially due to forgetting to confirm the addition of food, thereby ensuring optimal cooking results and / or the shortest possible cooking time.

[0078] The following section will describe various exemplary configurations of the detection unit 70a, in particular based on the Figures 2 , 7 and 8 .

[0079] The detection unit 70a could, for example, have at least one weight sensor element 78a and, in particular by means of the weight sensor element 78a, be provided for the detection of at least one action parameter, which includes at least one weight parameter. The weight sensor element 78a could, in particular, be integrated into the cooking vessel 30a, specifically into the cooking vessel base 74a. The cooking vessel base 74a could, for example, have at least one first base element 80a and one second base element 82a. The second base element 82a could, in particular, define and / or limit the food receiving space 76a, at least to a large extent.

[0080] The cooking vessel 30a could, in particular, have at least one sealing element 84a, which, in the operating state, could be arranged, in particular, between the first base element 80a and the second base element 82a. The weight sensor element 78a could, for example, be arranged between the first base element 80a and the second base element 82a and, in particular, be integrated into the sealing element 84a.

[0081] The control unit 12a could, in particular by means of the weight sensor element 78a, monitor the weight parameter in the operating state and, in particular, infer the addition of food from a strong change in the weight parameter within a short time (see also Figure 8). Figure 8 In particular, a diagram is shown in which the weight of the second base element 82a is plotted over time. On an ordinate axis 90a, in Figure 8 A weight of the second base element 82a is plotted. On an abscissa axis 92a, in Figure 8 a time plotted. In particular, the control unit 12a could identify the addition of the foodstuff based on a single sharp change in the weight parameter, as shown especially in the solid circle in Figure 8 is shown, and in particular differ from stirring food located in the food intake chamber 76a, which is characterized in particular by a sequence of several smaller changes in the weight parameter, as is shown in particular in the circle shown with a dashed line in Figure 8 is shown.

[0082] The detection unit 70a could, for example, have at least one volume sensor element 86a and, in particular by means of the volume sensor element 86a, be provided for the detection of at least one action parameter, which includes at least one volume parameter. The volume sensor element 86a could, in particular, be integrated into the cooking vessel 30a, specifically in the cooking vessel lid 72a. The volume sensor element 86a could, for example, emit at least one beam of electromagnetic radiation, which could, in particular, be reflected by food being cooked in the food receiving chamber 76a. In particular, the volume sensor element 86a could detect at least one time interval between the emission and reception of the beam of electromagnetic radiation.The control unit 12a could, in particular by means of the volume sensor element 86a, monitor the volume parameter in the operating state from the time period between an emission and a reception of the beam of electromagnetic radiation and, in particular, infer the addition of the foodstuff from a strong change in the volume parameter in a short time.

[0083] The detection unit 70a could, for example, have at least one temperature sensor element 88a and, in particular by means of the temperature sensor element 88a, be provided for the detection of at least one action parameter, which includes at least one temperature parameter. The temperature sensor element 88a could, in particular, be integrated into the cooking vessel 30a, specifically in the cooking vessel base 74a. The temperature sensor element 88a could, for example, detect the temperature parameter by means of infrared radiation. In particular, alternatively or additionally, the temperature sensor element 88a could, for example, detect the temperature parameter electrically. The temperature sensor element 88a could, for example, have at least one resistance sensor and / or at least one infrared sensor.The control unit 12a could, in particular, monitor the temperature parameter in the operating state by means of the temperature sensor element 88a and, in particular, infer the addition of food from a rapid change in the temperature parameter, especially considering the heating power density provided for heating the cooking vessel 30a. Specifically, the control unit 12a could, in the operating state, infer the addition of food from a rapid change in the temperature parameter, especially if the heating power density provided for heating the cooking vessel 30a remains constant.

[0084] The detection unit 70a could, for example, have at least one torque sensor element 94a and, in particular by means of the torque sensor element 94a, be provided for the detection of at least one action parameter, which includes at least one torque parameter. The torque sensor element 94a could, in particular, be integrated into the cooking vessel 30a, specifically in a stirring element integrated into the cooking vessel 30a (not shown). In particular, alternatively or additionally, the torque sensor element 94a could be integrated into the household appliance 96a, which could, in particular, include at least one stirring device. The control unit 12a could, in particular, monitor the torque parameter in the operating state by means of the torque sensor element 94a and, in particular, infer the addition of food from a change in the torque parameter.The torque characteristic depends in particular on the type of food being cooked and / or on the composition of the food being cooked and / or on the viscosity of the food being cooked.

[0085] The detection unit 70a could, for example, have at least one action sensor element 98a and, in particular by means of the action sensor element 98a, be designed to detect at least one action parameter, which includes at least one action parameter. The action sensor element 98a could, in particular, be integrated into the cooking vessel 30a, specifically in the cooking vessel base 74a. In particular, the action sensor element 98a could have at least one light barrier and, in particular, detect the action parameter in the event of an interruption of the light barrier. The action sensor element 98a could, for example, detect the action parameter by means of a method referred to as "pick to light".The control unit 12a could, in particular, monitor the action parameter in the operating state by means of the action sensor element 98a and, in particular, infer the addition of food from an interruption of the light barrier.

[0086] The detection unit 70a could, for example, have at least one optical sensor element 100a and, in particular by means of the optical sensor element 100a, be provided for the detection of at least one action parameter, which includes at least one optical parameter. The optical sensor element 100a could, in particular, be integrated into the household appliance 96a, specifically in the extractor hood 28a (see Figure 1). Figure 2In particular, the optical sensor element 100a could include at least one camera and, in particular, monitor a cooking process using the camera. The control unit 12a could, in particular, monitor the optical parameter in the operating state using the optical sensor element 100a and, in particular, infer the addition of food depending on the optical parameter.

[0087] The detection unit 70a could, for example, have at least one motion sensor element 102a and, in particular by means of the motion sensor element 102a, be provided for the detection of at least one action parameter, which includes at least one movement parameter (cf. Figure 7The motion sensor element 102a could be integrated, in particular, into the cooking vessel 30a, specifically into the cooking vessel base 74a and / or the cooking vessel lid 72a. For example, the motion sensor element 102a could detect at least one motion parameter, which includes movement of the cooking vessel lid 72a. In particular, alternatively or additionally, the motion sensor element 102a could, for example, detect at least one motion parameter, which includes movement within the food receiving chamber 76a. The control unit 12a could, in particular, use the motion sensor element 102a to monitor the motion parameter in the operating state and, in particular, infer the addition of food from a change in the motion parameter.

[0088] The detection unit 70a could, for example, have at least one acceleration sensor element 104a and, in particular by means of the acceleration sensor element 104a, be designed to detect at least one action parameter, which includes at least one acceleration parameter. The acceleration sensor element 104a could, in particular, be integrated into the cooking vessel 30a, specifically in the cooking vessel lid 72a. For example, the motion sensor element 102a could detect at least one acceleration parameter, which includes an acceleration of the cooking vessel lid 72a. The control unit 12a could, in particular by means of the acceleration sensor element 104a, monitor the acceleration parameter in the operating state and, in particular, infer the addition of food from a change in the acceleration parameter, especially taking the recipe into account.In particular, with knowledge of the recipe and especially of an addition of the food specified in the recipe, the control unit 12a could monitor the acceleration parameter in the operating state, in particular by means of the acceleration sensor element 104a, and in particular conclude from a change in the acceleration parameter, especially taking into account the recipe, that the food has been added.

[0089] The detection unit 70a could, for example, comprise at least one of the described sensor elements, in particular the weight sensor element 78a and / or the volume sensor element 86a and / or the temperature sensor element 88a and / or the torque sensor element 94a and / or the action sensor element 98a and / or the optical sensor element 100a and / or the motion sensor element 102a and / or the acceleration sensor element 104a. Advantageously, the detection unit 70a could comprise a combination of at least two of the described sensor elements. The control unit 12a could, for example, determine the addition of the food from the combination of the sensor elements, thereby achieving, in particular, high reliability and / or ease of use. Reference sign

[0090] 10 Cooking system 12 Control unit 14 Detection unit 16 Output unit 18 Cooking appliance 20 Appliance plate 22 Operator interface 24 Detector 26 Scale 28 Extractor hood 30 Cooking vessel 32 First line 34 Second line 36 Turning point 38 Abscissa axis 40 Completion point 42 Ordinary axis 44 Ordinary axis 46 Abscissa axis 48 Progress curve 50 Progress curve 52 Progress curve 54 Processing step 56 Detection step 58 Simulation step 60 Determination step 62 Output step 64 Test step 66 Completion step 68 Heating unit 70 Detection unit 72 Cooking vessel lid 74 Cooking vessel base 76 Food intake chamber 78 Weight sensor element 80 First base element 82 Second base element 84 Sealing element 86 Volume sensor element 88 Temperature sensor element 90 Ordinary axis 92 Abscissa axis 94 Torque sensor element 96 Household appliance 98 Action sensor element 100 Optical sensor element 102 Motion sensor element 104 Accelerometer sensor element

Claims

1. Cooking system comprising a hob having at least one control unit (12a), which, in at least one operating state, executes at least one analysis in respect of at least one recipe step of at least one recipe and as a function of the analysis outputs at least one item of information in respect of the recipe, characterised by at least one detection unit (70a) which is provided to detect at least one action characteristic which characterises and / or defines at least one action of an operator, as a function of which the control unit (12a), in the operating state, determines an addition of at least one food, and is provided to automatically conclude the recipe step and / or to introduce at least one further recipe step and / or to output at least one output with respect to the addition of the food.

2. Cooking system according to claim 1, characterised in that the control unit (12a), in the operating state, simulates the recipe step of the recipe and outputs at least one item of information in respect of the recipe.

3. Cooking system according to claim 2, characterised in that the control unit (12a), in the operating state, determines at least one preparation state of at least one food to be prepared in the recipe step by means of the simulation.

4. Cooking system according to claim 2 or 3, characterised by at least one capture unit (14a), which is provided to capture at least one recipe step parameter of the recipe.

5. Cooking system according to claim 4, characterised in that at least one recipe step parameter is an ingredient parameter of at least one ingredient of the recipe.

6. Cooking system according to claim 4 or 5, characterised in that at least one recipe step parameter is a processing parameter which characterises at least one processing of at least one food to be prepared in the recipe step.

7. Cooking system according to one of claims 4 to 6, characterised in that the control unit (12a), in the operating state, determines at least one actual preparation state as a function of the recipe step parameter.

8. Cooking system according to claim 7, characterised in that the control unit (12a), in the operating state, determines the actual preparation state at regular temporal intervals.

9. Cooking system at least according to claim 3 and 7, characterised in that the control unit (12a), in the operating state, adjusts the preparation state to be expected at regular temporal intervals as a function of the actual preparation state.

10. Cooking system at least according to claim 3 or 7, characterised by at least one output unit (16a) by way of which the control unit (12a), in the operating state, outputs at least one item of information in respect of the preparation state.

11. Cooking system according to one of the preceding claims, characterised in that the cooking system comprises at least item of cookware (30a), in which the detection unit (70a) is integrated at least partially.

12. Cooking system according to one of the preceding claims, characterised in that the detection unit (70a) is integrated at least partially in the hob.

13. Method for operating a cooking system (10a), comprising a hob according to one of claims 1 to 12, in which at least one recipe step simulates at least one recipe and at least one item of information in respect of the recipe step is output, characterised in that in an operating state an addition of at least one food is determined and the control unit (12a) automatically concludes the recipe step and / or introduces at least one further recipe step and / or outputs at least one output with respect to the addition of the food.

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