Method for checking a functional state of an oven, and oven

Abstract

One aspect of the invention relates to a method for checking a functional state, in particular thermal energy management in a cooking chamber (9), of an oven (1), comprising the following steps: - providing the oven (1) with an at least food-free cooking chamber (9); - activating at least one heating element (17) of the oven (1) and thus heating the cooking chamber (9); - detecting the temporal profile of the temperature in the cooking chamber (9) during a checking cycle; - analysing the temporal profile in at least one time interval which is shorter than the duration of the checking cycle, such that at least one current temperature value at at least one specific point in time and / or a current value of an electrical power of the heating element (17) at at least one specific point in time are compared with at least one target value of a corresponding parameter and / or a current temporal profile of the temperature and / or a current temporal profile of the electrical power in the time interval is compared with a target temporal profile; - evaluating the functional state on the basis of the comparison.

Description

[0001] Method for checking the functional status of an oven and oven

[0002] One aspect of the invention relates to a method for testing the functional status of an oven. Another aspect of the invention relates to an oven.

[0003] Ovens, which are household appliances for preparing food, usually have at least one cooking chamber into which food can be placed for preparation. This cooking chamber is usually defined by the walls of a muffle of the oven. The muffle is made of metal. Thermally insulating material is inserted between the outer side of the muffle and a housing of the oven in which the muffle is accommodated. Furthermore, the loading opening of this muffle, which is usually arranged at the front, can be closed by a door of the oven. The door is movably arranged on the housing. Hinges can be provided for this purpose. Furthermore, it is also provided that a seal is arranged between the door and the front flange of the muffle so that the interface between the door and the muffle is sealed when the door is closed.Furthermore, the oven usually includes a fan and at least one heating element. The heating element heats the cooking chamber, allowing food to be prepared. A fan can direct the generated heat into the cooking chamber in a stream of air.

[0004] From the oven configuration outlined above, it is clear that a wide variety of components are present in this regard, particularly in or around the cooking chamber. Since the cooking chamber is the central space for the food, it is therefore also important that the thermal energy introduced into it, in particular the heated air, can be designed and maintained in the best possible way. To this end, it is advantageous if the interfaces, as mentioned above, have the appropriate functionality. In conventional ovens, these interfaces can deteriorate over the course of their service life, and thus the thermal insulation effect with regard to maintaining the thermal energy introduced into the cooking chamber decreases. This is currently not noticeable in conventional ovens, so that gradual functional reductions in this regard can also occur over the course of their service life.This can also lead to increased energy requirements.

[0005] It is an object of the present invention to provide a method and an oven in which information on a functional state of the oven, in particular with regard to thermal energy management, can be obtained.

[0006] This object is achieved by a method and an oven according to the independent claims.

[0007] One aspect of the invention relates to a method for testing the functional status of an oven. In particular, the thermal insulation behavior of a cooking chamber of the oven is to be tested as the functional status. In particular, the method is intended to test the thermal energy management of the oven to determine whether the thermal energy introduced into the cooking chamber can be maintained with respect to a reference state, or to what extent the actual state deviates from this reference state over time. The method performs the following steps:

[0008] - In particular, providing the oven with a cooking chamber that is at least free of food, in particular empty;

[0009] - In particular, activating at least one heating element of the oven and thereby heating the cooking chamber;

[0010] - In particular, recording the temporal progression of the temperature in the cooking chamber during a test cycle;

[0011] - In particular, analysis of the temporal progression in at least one time interval which is shorter than the duration of the test cycle in such a way that at least one actual temperature value at at least one specific point in time and / or an actual value of an electrical power of the radiator at at least one specific point in time is compared with at least one target value of a corresponding parameter and / or an actual temporal progression of the temperature and / or an actual temporal progression of the electrical power in the time interval is compared with a target temporal progression;

[0012] - In particular, assessing the functional status depending on the comparison.

[0013] The method therefore provides in particular for the cooking chamber to be provided without food and thus without any food to be prepared during this test cycle. The empty cooking chamber in this case refers in particular to the fact that there is no food to be cooked. In particular, there should be no thermal mass in the cooking chamber during the test cycle. However, it is possible that holding devices for food carriers, such as a baking tray or a wire rack or the like, attached to the side walls, are present in the cooking chamber during the test cycle. Such holding devices do not impair the result of the test process with regard to the functional condition to be checked, or only impair it to a minor extent, particularly in comparison to a food item.

[0014] The test cycle is an operating mode different from an oven cooking process in which food is prepared in the cooking chamber.

[0015] The analysis carried out in the method with regard to specific parameters or the temporal progression of these parameters can provide a very precise statement about the functional status in a flexible and variable manner. This means that the method can also be used particularly advantageously to identify the thermal energy management in the cooking chamber on the basis of this specific analysis and corresponding evaluation. This makes it easy to identify any functional reductions occurring with regard to thermal energy management in the cooking chamber, particularly in comparison to a reference functional status. This makes it possible to react accordingly if a reduction is detected. For example, the above-mentioned interfaces, which are essential for thermal energy management in the cooking chamber, can then be checked in this context.This applies to the appropriate insulation in the exterior area around the muffle and / or the interface between the door and the muffle with its seal and / or corresponding hinges. Likewise, it is possible that corresponding interfaces between a fan and / or a heating element and the cooking chamber can be checked accordingly. This can also lead to changes over the life of the oven, such as leaks and the like, which can contribute to a reduction in the thermal insulation properties in the cooking chamber.

[0016] In one embodiment, analyses of the temporal progression are performed at at least two different time intervals of the test cycle. These two time intervals are each shorter than the duration of the entire test cycle. This approach allows for individual analyses to be performed at different time phases of the test cycle, thus improving the accuracy of the information regarding the functional status.

[0017] In one embodiment, an analysis is carried out in one time interval with regard to the at least one parameter to be considered and / or with regard to the actual temporal progression of at least one parameter to be considered, which analysis is different from the other time interval. This achieves greater precision in the statement about the functional status. This is because not only is an analysis of parameters, in particular at specific points in time, and / or an analysis of their temporal progressions carried out at two different time intervals of the entire test cycle and thus with a time offset, but the analyses are also individual and different in this context. This broadens the basis for analysis, and the assessment of the functional status can be improved based on multiple pieces of information and the results obtained.

[0018] In one embodiment, at least these two analysis results from the at least two time intervals are taken into account for the assessment of the functional state.

[0019] In one embodiment, the time required for the temperature in the cooking chamber to reach a temperature threshold is determined in a first time interval of the test cycle. In particular, this time interval begins with the activation of the heating element. In one embodiment, this time interval is compared with a reference value for the time duration and thus with a target time duration. The functional status is assessed based on the comparison. In particular, an initial analysis result is then available in this regard. This type of heating-up behavior in the cooking chamber provides a type of statement about the functional status. In this context, it can be recognized that if the time required to reach the temperature threshold is longer than the target time duration, the thermal insulation behavior in the cooking chamber has deteriorated compared to the reference thermal insulation behavior.In this context, such observation of a heating process is also very easy to carry out and also very easy to evaluate. In one exemplary embodiment, the temperature threshold is specified as a value between 230 °C and 270 °C, in particular between 240 °C and 260 °C. Specifying such a relatively high temperature threshold also enables observation of the heating behavior over a longer period of time, since heating the cooking chamber takes somewhat longer, especially from room temperature until such a temperature value is reached. This makes the analysis scenario very precise in this context, and the heating curve can be reproduced accordingly precisely.

[0020] In one exemplary embodiment, the electrical power of the heating element is determined in a further time interval, in particular in a second time interval of the test cycle. In particular, the extent to which the heating element requires electrical power to keep the temperature in the cooking chamber at a constant value is determined. This also makes it particularly advantageous to check the functional status. This is because two essential parameters are observed here, namely, on the one hand, the electrical power required by the heating element, and on the other hand, the observation of the desired setting of a constant temperature or a constant value for the temperature. In particular, such an analysis process provides for the electrical power required by the heating element to keep this temperature constant to be observed for a predetermined period of time.This time period can be at least 50 percent, in particular at least 60 percent, in particular at least 70 percent, in particular at least 80 percent, in particular at least 90 percent and preferably 100 percent of the second time interval. This means that a correspondingly longer time window is observed, in which the maintenance of a specific predetermined temperature is analyzed and the course of the electrical power required by the heating element is observed. This specific further analysis process also makes it possible to make a very precise statement about the current actual functional state, in particular with regard to the thermal insulation behavior in the cooking chamber. This second time interval can preferably be greater than 50 minutes, in particular greater than 100 minutes, in particular greater than 150 minutes. This second time interval is preferably less than 400 minutes, in particular less than 300 minutes.In the above-mentioned embodiment, this electrical power is also compared with a power setpoint in the second time interval. This power setpoint represents a reference power value. Here, too, the functional status is assessed based on the comparison.

[0021] In one embodiment, the value at which the temperature is to be kept constant is based on the above-mentioned temperature threshold. This means that a relatively high temperature value is used as a basis. This in turn enables a more precise statement about the functional state, since maintaining a relatively high temperature value requires a corresponding electrical power. This power for maintaining such relatively high temperatures can therefore be analyzed more precisely, in particular with regard to fluctuations and / or an at least temporarily required increase in electrical power. Especially when correspondingly higher electrical power is required, the analysis can be more precisely understood with such a relatively high temperature value that is to be kept constant.

[0022] In one embodiment, the heater is deactivated in a third time interval of the test cycle. The time required for the temperature in the cooking chamber to drop from an initial value, which existed at the time the heater was deactivated, to a predefined final value is determined. This analysis scenario also enables very precise statements about the functional status, in particular about the thermal insulation behavior in the cooking chamber. This is because such a defined drop in temperature to a predefined final value also enables very precise statements about the thermal energy management in the cooking chamber. In particular, this drop in time, which results between the time the heater is deactivated and the predefined final value is reached, is compared with a drop in time setpoint. This drop in time setpoint represents a reference drop in time.The functional state is again assessed based on the comparison. In one embodiment, the third time interval is preferably greater than or equal to 200 minutes. In particular, this second time interval is more than 300 minutes. Preferably, the time interval is less than or equal to 500 minutes. In particular, the value of the third time interval is less than or equal to 400 minutes. In one embodiment, it can be provided that the initial value corresponds to the temperature threshold value provided for the first time interval. It is also possible for the initial value to correspond to the temperature value that is to be kept constant during the second time interval. In one embodiment, the final value is at most half the initial value. In particular, in one embodiment, the final value is at most one third, in particular at most one quarter, in particular at most one fifth of the initial value.For example, the final value can be between 40 °C and 60 °C.

[0023] In one embodiment, the ambient temperature of the baking oven is recorded during the test cycle. In particular, the ambient temperature is recorded multiple times at discrete points in time. It is also possible for the ambient temperature to be recorded continuously, in particular over the entire duration of the test cycle. In one embodiment, this ambient temperature is taken into account when assessing the functional status. In particular, the ambient temperature is kept constant during the test cycle. By taking aspects of the ambient temperature into account when determining the functional status, an even more precise statement can be made. This is because, for example, temperature fluctuations or a relatively high ambient temperature can have just as specific influences on the assessment result as, for example, a relatively low ambient temperature.

[0024] In one embodiment, at least two of the above-mentioned procedures are carried out. In one embodiment, at least the aforementioned analysis is carried out in the first time interval and the analysis in the second time interval and / or the analysis in the third time interval. It is also possible for at least the analysis to be carried out in the second time interval and at least the analysis to be carried out in the third time interval. In one embodiment, it is provided that all three analyses, as carried out in the first time interval, the second time interval and the third time interval, are carried out during the test cycle. In particular, the time intervals are carried out one after the other, in particular directly after one another. This avoids a pause window or a time offset between two time intervals and thus can prevent falsification of analysis results.

[0025] It is particularly advantageous if the test cycle is performed with at least the second and third time intervals. The analysis processes performed during these two time intervals enable particularly precise determination of the functional status.

[0026] In one exemplary embodiment, a first cycle run is carried out during the test cycle. This means that during this first cycle run, the steps according to the above-mentioned aspect of the invention are carried out or, in addition, advantageous exemplary embodiments as set out above are carried out. In one exemplary embodiment, at least one second cycle run is additionally carried out during the test cycle. This is carried out following the first cycle run. The second cycle run can be started immediately after the end of the first cycle run. However, it can also be provided that a pause window is present as a time interval between the first cycle run and the at least second cycle run.

[0027] Such a procedure can improve the result of the test cycle. It can be provided that the second cycle run is carried out identically to the first cycle run with regard to the duration and / or the analysis procedures. However, in one embodiment, it is also possible for the second cycle run to be based on a different procedure than the first cycle run. In this context, for example, the order of the analysis processes, for example, the arrangement of the aforementioned time intervals and / or a type of cycle run, can be changed.In this context, one type can be characterized in that the time intervals are different from the time intervals in the first cycle run and / or the temperature threshold and / or the electrical power and / or the initial value and / or the final value in the respective analysis processes in the said time intervals are different from the first cycle run. In one embodiment, it is possible for information from the test cycle to be communicated to a communications network, in particular a home network to which the oven belongs. This allows information from the test cycle to be transmitted to other devices and / or to a control center. In this context, it is also possible for the information about the test cycle to be transmitted, for example, to customer service.This allows information to be collected and evaluated that can be used for other ovens of the same batch or model. This also allows statements to be made about ovens that are not yet as old in terms of their service life as the tested oven. This also allows conclusions to be drawn about the future functionality of such other ovens and to be identified at an early stage. This allows for any impairments to the functional status of such other ovens that are likely to occur in the future to be identified early, or preventative measures to be taken.

[0028] In one embodiment, the above-mentioned method is, in particular, a computer-implemented method. In this context, the information about the electrical power and / or temperature values ​​and / or time values ​​can be provided by corresponding sensors and transmitted to a computing unit or a computer. This computer is then designed and configured to perform the analysis based on the received information and generate the result. This result can then be provided as output information from the computer.

[0029] It's also possible that the oven has a neural network. The neural network can perform the aforementioned test procedure. In this context, it's also possible that the neural network trains itself by using multiple test cycles, thus learning based on these multiple test cycles.

[0030] By using a neural network, the test cycle itself can be automatically improved over time. This allows the accuracy of the statement regarding functional status to be progressively improved.

[0031] A further aspect of the invention relates to a computer program comprising instructions which cause a computer or a computing unit to carry out the steps according to the method of the above-mentioned aspect or an advantageous embodiment thereof, in particular when the computer program is stored or implemented on the computing unit.

[0032] A further aspect of the invention relates to an oven with a housing, with a muffle which is arranged in the housing and which, with walls, delimits a cooking chamber of the oven. The oven furthermore has thermally insulating material which is arranged between the muffle and the housing. The oven furthermore has at least one heating element for heating the cooking chamber. The oven furthermore has an evaluation unit. The oven is designed in particular to carry out a method according to the above-mentioned aspect or an advantageous embodiment thereof. In particular, the method is carried out with the oven. The evaluation unit can be a computing unit and / or a control and / or regulating unit. In particular, this method is carried out with the oven. The oven can also have a neural network.

[0033] A further aspect of the invention relates to a system having at least one oven and a communication network, wherein the oven is connected to the communication network and can receive and transmit information via the communication network.

[0034] Further features of the invention emerge from the claims, the figures and the description of the figures. The features and combinations of features mentioned above in the description, as well as the features and combinations of features mentioned below in the description of the figures and / or shown alone in the figures can be used not only in the respective combination specified, but also in other combinations or on their own, without departing from the scope of the invention. Thus, embodiments are to be regarded as encompassed and disclosed by the invention that are not explicitly shown and explained in the figures, but which emerge and can be produced by separate combinations of features from the explained embodiments. Embodiments and combinations of features are also to be regarded as disclosed that therefore do not have all the features of an originally formulated independent claim.

[0035] Embodiments of the invention are explained in more detail below with reference to schematic drawings. They show:

[0036] Fig. 1 is a schematic representation of an embodiment of an oven according to the invention; and

[0037] Fig. 2 is a diagram showing temperature and electrical power curves of a heating element of the oven during a test cycle.

[0038] In the figures, identical or functionally identical elements are provided with the same reference symbols.

[0039] Fig. 1 shows a schematic perspective view of an embodiment of a household appliance for preparing food. The household appliance in this case is an oven 1. The oven 1 can also have microwave functionality and / or steam cooking functionality.

[0040] The baking oven 1 comprises a housing 2. A separate muffle 3 is arranged within the housing 2. The muffle 3 defines a cooking chamber 9 with walls 4, 5, 6, 7, and 8. Thermally insulating material 11 is inserted into a space 10 between the muffle 3, which is made of metal, in particular steel, and the housing 2.

[0041] At the front, the muffle 3 has a loading opening 9a. The cooking chamber 9 is accessible via this loading opening 9a for inserting or removing objects, in particular foodstuffs. The baking oven 1 also has a door 12. This is movably arranged on the body of the baking oven 1, which also includes the housing 2. In particular, hinges 13 and 14 can be provided here, for example, with which the door 12 can be pivoted about an axis oriented in the vertical direction (y-direction) of the baking oven 1. In the exemplary embodiment, a seal 15 is arranged on an inner side 12a of the door 12. In one exemplary embodiment, this seal 15 rests against a front flange 16 of this body. This seal seals the interface between the door 12 and the muffle 3, in particular the cooking chamber 9.

[0042] The oven 1 also has, in particular, at least one heating element 17.

[0043] This heating element 17 can be arranged behind a baffle 18, which is arranged in front of the rear wall 8 of the muffle 3. This creates a gap between the rear wall 8 and the baffle 18, in which this heating element 17 can be arranged. The baking oven 1 preferably also has a fan 19. In one exemplary embodiment, the fan 19 can preferably be arranged in the gap between the baffle 18 and the rear wall 8. Air outlets 20, the shape, position, and number of which are to be understood merely as examples, can be formed in the baffle 18. The heat generated in the aforementioned gap can be circulated by the fan 19 and introduced into the cooking chamber 9 through the slots 20. This heats the cooking chamber 9, or appropriate heat can be introduced in order to prepare the food placed therein when a preparation process is carried out.

[0044] Holding units 21 can be attached to side walls 5 and 6 of the muffle 3. Food supports can be releasably attached to these holding units. These holding units 21 can be releasably or permanently attached to the opposite side walls 5 and 6.

[0045] Furthermore, the oven 1 preferably has an evaluation unit 22. In particular, in one exemplary embodiment, the oven 1 also has a communication module 23. This allows communication, in particular wirelessly, with an external unit. For example, this can take place via a communication interface 24. In this context, in one exemplary embodiment, a system can also be provided which has the oven 1 and the communication interface 24. The system can in turn be part of a communication network, for example, a home network. A computer program product, for example, can be stored on the evaluation unit 22.

[0046] In one exemplary embodiment, the oven 1 can also have an output unit. This output unit can output information acoustically and / or visually. In this context, information relating to a test method described below for testing a functional status, in particular a functional status relating to thermal energy management in the cooking chamber 9, can also be output.

[0047] This procedure involves the following steps in particular:

[0048] - Providing the oven 1 with a food-free, in particular empty, cooking chamber 9;

[0049] - activating at least one heating element 17 of the oven 1 and thereby heating the cooking chamber 9;

[0050] - Recording the temperature variation in the cooking chamber 9 during a test cycle;

[0051] - Analysis of the temporal progression in at least one time interval which is shorter than the duration of the test cycle in such a way that at least one actual temperature value at at least one specific point in time and / or an actual value of an electrical power of the heating element 17 at at least one specific point in time is compared with at least one target value of a corresponding parameter and / or an actual temporal progression of the temperature and / or an actual temporal progression of the electrical power in the time interval is compared with a target temporal progression;

[0052] - Assess the functional status depending on the comparison.

[0053] In particular, the method involves a procedure as shown in Fig. 2. Fig. 2 shows a diagram in which time t, here in minutes, is plotted on the horizontal axis. The vertical axis represents temperature T in °C and electrical power in watts (not scaled).

[0054] If such a test procedure is started, at a time tO a

[0055] Cycle run has begun. In the exemplary embodiment, it is provided here that the heating element 17 is activated in a first time interval which extends between the times t0 and t1, in particular at time t0. For this first analysis process, which is preferably provided here, a temperature threshold value is specified. In this case, this is 250 °C, for example. In this first time interval, the increase during heating is observed in terms of how long it takes until the temperature threshold value is reached as the actual temperature value in the cooking chamber 9. In the exemplary embodiment, this temperature threshold value is reached during this heating at time t1. In this context, in one exemplary embodiment, this first time interval is dynamically defined in terms of time in that it extends from time t0 to time t1.The time t1 cannot therefore be specified at the start of the test cycle, since it is not yet known how long it will take until the specified temperature threshold is reached. In particular, the duration of the first time interval therefore also depends on which temperature threshold is specified and how long it takes until this temperature threshold is reached as the actual value in the cooking chamber 9. The relevant duration and thus the entire duration of the first time interval therefore represents a first measure for the statement regarding the functional state of the baking oven 1, particularly with regard to the thermal energy management in the cooking chamber 9. In particular, this duration of the first time interval is then compared with a duration target value. The functional state is then assessed depending on the comparison. In particular, in this context, a first analysis result is obtained in the present exemplary embodiment.

[0056] In the exemplary embodiment shown in Fig. 2, a second time interval is considered following this first time interval, in particular immediately following it. In the exemplary embodiment, this second time interval extends between times t1 and t2. In this second time interval of the test cycle, the electrical power P in watts of the heating element 17 is determined, which this heating element 17 requires in order to keep the actual temperature in the cooking chamber 9 at a constant value. In the exemplary embodiment, this constant value is the temperature threshold, here 250 °C, for example. In particular, in this context, the electrical power required by the heating element 17 to keep the actual temperature in the cooking chamber 9 at the predetermined constant value is analyzed for a predetermined period of time. In the present exemplary embodiment, this course of the electrical power P over time is represented by curve II. Curve I in the diagram according to Fig.Figure 2 shows the temperature curve over time during the test cycle.

[0057] In the exemplary embodiment, this predetermined time period ends at time t2. In the exemplary embodiment, the second time interval also ends at this time t2. The actual electrical power required during this observed time period to maintain the temperature in the cooking chamber 9 at a constant value is then compared with a power target value. The functional status is assessed based on the comparison. Thus, during this test cycle, this second time interval, in particular the required electrical power in this second time interval, provides a further analysis result, which is taken into account for assessing the functional status.

[0058] In the exemplary embodiment, a third time interval is taken into account in the test cycle and the cycle run carried out here. This third time interval follows the first and second time intervals. In particular, the third time interval starts directly at the end of the second time interval. The third time interval thus extends from time t2 to time t3. A further analysis process is carried out in the third time interval. This involves deactivating the heating element 17 in the third time interval. It is then determined how long it takes for the temperature in the cooking chamber 9 to drop from an initial value, which was present in the cooking chamber 9 at the time the heating element 17 was deactivated, to a predetermined final value. In the exemplary embodiment, the initial value is taken as the temperature value that should be kept constant in the second time interval.The final value is a temperature value that is a maximum of half, in particular a maximum of one-third, in particular a maximum of one-quarter, in particular a maximum of one-fifth of the initial value. For example, if the initial value is 250 °C, the final value can be between 40 °C and 60 °C.

[0059] Therefore, in the exemplary embodiment, the duration of the third time interval is also dynamic and not predetermined. This is because the time t3 is reached cannot be predicted. Therefore, this decay time, which is the time between times t2 and t3 and thus characterizes the entire duration of the third time interval, is compared with a decay time target value. The functional status is then assessed based on the comparison. In one exemplary embodiment, a third analysis result, which results from the analysis in the third time interval, is used to assess the functional status.

[0060] It is also possible for at least this one cycle to be performed during the test cycle. However, it is also possible for several separate cycles to be performed. It can thus be provided that at least a second cycle of the test cycle is performed following this first cycle.

[0061] One or more analysis results can be transmitted via the communication interface 24 and thus within the communication network. They can be displayed on a display unit of the oven 1 and / or on a user's display unit, for example, a portable communication device such as a tablet or smartphone. In particular, the information can also be transmitted to a customer service department, especially to a customer service department.

[0062] Based on the results of the test cycle, the functional status can also be categorized. Depending on the categorization, an individual recommendation regarding further operation and / or the performance of customer service can be provided. In particular, in this context, suggestions can also be made for checking components that impair the functional status, such as the thermally insulating material 11 and / or the hinges 13 and 14 and / or the seal 15 and / or the heating element 17 and / or the fan 19, particularly with regard to checking their functionality. Functional reductions with regard to thermal energy management in the cooking chamber 9 can therefore be better assessed, and improved measures can be taken to counteract them.Interface components and / or components where corresponding reductions, for example due to leaks and / or wear, could contribute to the impairment of thermal energy management, can be remedied. List of reference symbols.

[0063] 1 oven

[0064] 2 housings

[0065] 3 muffles

[0066] 4 wall

[0067] 5 Wall

[0068] 6 Wall

[0069] 7 Wall

[0070] 8 Wall

[0071] 9 Cooking chamber

[0072] 9a Loading opening

[0073] 10 space

[0074] 11 thermally insulating material

[0075] 12 Door

[0076] 12a inside

[0077] 13 Hinge

[0078] 14 Hinge

[0079] 15 Seal

[0080] 16 Front flange

[0081] 17 radiators

[0082] 18 Baffle

[0083] 19 fans

[0084] 20 slots

[0085] 21 Holding unit

[0086] 22 Evaluation unit

[0087] 23 Communication module

[0088] 24 Communication interface t Time tO Time t1 Time t2 Time t3 Time y Altitude direction

[0089] T Temperature

Claims

Patent claims 1. Method for testing a functional state, in particular a thermal energy management in a cooking chamber (9) of an oven (1), comprising the following steps: - Providing the oven (1) with at least one cooking chamber (9) which is free of food; - activating at least one heating element (17) of the oven (1) and thereby heating the cooking chamber (9); - Recording the temporal progression of the temperature in the cooking chamber (9) during a test cycle; - Analysis of the temporal profile in at least one time interval which is shorter than the duration of the test cycle in such a way that at least one actual temperature value at at least one specific point in time and / or an actual value of an electrical power of the radiator (17) at at least one specific point in time is compared with at least one target value of a corresponding parameter and / or an actual temporal profile of the temperature and / or an actual temporal profile of the electrical power in the time interval is compared with a target temporal profile; - Assess the functional status depending on the comparison.

2. Method according to claim 1, wherein analyses of the time course are carried out in at least two different time intervals of the test cycle, each of which is shorter than the test cycle.

3. The method according to claim 2, wherein in one time interval a different analysis is carried out with respect to the at least one parameter to be considered and / or with respect to the actual temporal course of at least one parameter to be considered compared to the other time interval.

4. Method according to claim 2 or 3, wherein at least these two analysis results from the at least two time intervals are taken into account for the assessment of the functional state.

5. Method according to one of the preceding claims, wherein in a first time interval of the test cycle the time period (t0 to t1) is determined, in particular since the activation of the heating element (17), until the temperature in the cooking chamber (9) reaches a temperature threshold value, wherein this time period is compared with a time period target value and the functional state is assessed depending on the comparison.

6. The method according to claim 5, wherein the temperature threshold is specified as a value between 230°C and 270°C, in particular between 240°C and 260°C.

7. Method according to one of the preceding claims, wherein in a second time interval of the test cycle the electrical power of the heating element (17) is determined which it requires so that the temperature in the cooking chamber (9) is kept at a constant value, in particular is kept at a constant value for a predetermined period of time, wherein this electrical power is compared with a power target value and the functional state is assessed depending on the comparison.

8. Method according to claim 5 or 6 and according to claim 7, wherein the temperature threshold is used as the basis for the value at which the temperature is to be kept constant.

9. Method according to one of the preceding claims, wherein in a third time interval of the test cycle the heating element (17) is deactivated and it is determined how long a time period (t2 to t3) is until the temperature in the cooking chamber (9) has fallen from an initial value which was present at the time (t2) of deactivation of the heating element (17) to a predetermined final value, wherein this fall time period is compared with a fall time period target value and the functional state is assessed depending on the comparison.

10. Method according to claim 9, characterized in that the final value is specified as a maximum of half, in particular a maximum of a quarter of the initial value.

11. Method according to claim 5 or 6 and according to claim 7 or 8 and according to claim 9 or 10, characterized in that in the test cycle the first time interval and the second time interval and the third time interval are carried out one after the other, in particular in the relevant chronological order, and are carried out with the respective analyses.

12. Method according to one of the preceding claims, wherein the ambient temperature of the baking oven (1) is recorded during the test cycle, in particular is taken into account when assessing the functional state and / or the ambient temperature is kept constant during the test cycle.

13. Method according to one of the preceding claims, characterized in that a first cycle run is carried out in the test cycle and subsequently at least a second cycle run is carried out in which analysis processes are repeated or are carried out in a different order and / or in a different manner.

14. Method according to one of the preceding claims, characterized in that the analysis results are transmitted to a home network and / or the method is carried out with a neural network.

15. Baking oven (1) with a housing (2), with a muffle (3) which is arranged in the housing (2) and which delimits a cooking chamber (9) of the baking oven (1) with walls (4, 5, 6, 7, 9), and with thermally insulating material (10) which is arranged between the muffle (3) and the housing (2), with at least one heating element (17) for heating the cooking chamber (9), and with an evaluation unit (22), wherein the baking oven (1) is designed to carry out a method according to one of the preceding claims.

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