Method and device for controlling cooking processes in a...

Details Method and device for controlling cooking processes in a... Method and device for controlling cooking processes in a...

2007-09-06

2010-10-12

Becker, Drew E (Department: 1782)

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

Preparing solid product in final form by heating

C426S523000, C099S332000, C219S707000, C219S492000

Reexamination Certificate

active

07811616

ABSTRACT:
A control method for an oven comprises the steps of determination of the food product, reading out of a corresponding vector from a memory, whereby the vector is at least two-dimensional and previously empirically determined, with a time value and a scalar value, recording the concentration of a gas characteristic of the cooking product by means of a gas sensor, recording a first point, at which the time curve for the gas concentration has the absolute greatest gradient, storage of the same and the corresponding time, recording a second point, at which the time curve of the gas concentration has a zero gradient and storing the corresponding time, determination of the gradient of the straight line through the first and second points, calculation of the cooking duration by multiplication of the straight line gradient by the scalar value and addition of the time value of the vector.

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