Oven with increased cooking effectiveness

Abstract

The present invention relates to an oven ( 1 ) comprising an oven cavity ( 2 ) wherein the cooking process is performed, at least one sensor ( 3 ) that detects the surface hardness of the foods to be cooked in the oven cavity ( 2 ) and at least one control unit ( 4 ) that controls the cooking process.

1 . An oven ( 1 ) having at least one heat generation means ( 5 ) and/or an air circulation means ( 6 ), performing the cooking process at the cooking modes (M1, M2, M3 . . . , M n ) wherein the heat generation means ( 5 ) and/or the air circulation means ( 6 ) are operated at different operation combinations, comprising an oven cavity ( 2 ) wherein the cooking process is performed, at least one sensor ( 3 ) that detects the surface hardness of the foods contained in the oven cavity ( 2 ), and at least one control unit ( 4 ) that controls the cooking process, characterized in that the control unit ( 4 ) decides on the cooking mode depending on the hardness value (H) detected by the sensor ( 3 ). 
     
     
         2 . The oven ( 1 ) as in  claim 1 , characterized in that the sensor ( 3 ) detects the surface hardness of the food by contacting the food located in the oven cavity ( 2 ) and the control unit ( 4 ) compares the value (H) detected by the sensor ( 3 ) with the limit hardness value (H) limit  predetermined by the producer and regulates the cooking mode depending on the value of difference between the detected hardness value (H) and the limit hardness value (H) limit . 
     
     
         3 . The oven ( 1 ) as in  claim 1 , characterized in that the control unit ( 4 ) changes the cooking mode if the hardness value (H) detected when the sensor ( 3 ) contacts the food contained in the oven cavity ( 2 ) is equal to the limit hardness limit value (H) limit  predetermined by the producer. 
     
     
         4 . The oven ( 1 ) as  claim 1 , characterized in that the control unit ( 4 ) decides on the cooking mode according to more than one limit hardness value (H) limit  predetermined by the producer depending on the type of food to be cooked in the oven cavity ( 2 ). 
     
     
         5 . The oven ( 1 ) as in  claim 1 , characterized in that the heat generation means ( 5 ) is a heater. 
     
     
         6 . The oven ( 1 ) as in  claim 1 , characterized in that the air circulation means ( 6 ) is a fan. 
     
     
         7 . The oven ( 1 ) as in  claim 1 , characterized in that the heat generation means ( 5 ) is a microwave generator. 
     
     
         8 . The oven ( 1 ) as in  claim 1 , characterized in that the control unit ( 4 ) provides the shifting from the static cooking mode (M1) to the microwave cooking mode (M2) or from the microwave cooking mode (M2) to the static cooking mode (M1) depending on the hardness value (H) detected by the sensor ( 3 ). 
     
     
         9 . The oven ( 1 ) as in  claim 1 , characterized in that the control unit ( 4 ) increases the frequency of hardness measurements when the detected hardness value (H) approaches the limit hardness value (H) limit  predetermined by the producer. 
     
     
         10 . The oven ( 1 ) as in  claim 1 , characterized in that a movement mechanism ( 7 ) provides the sensor ( 3 ) to extend into the oven cavity ( 2 ) and contact the food by being moved and the control unit ( 4 ) provides the movement mechanism ( 7 ) to be moved at intervals determined for hardness measurement. 
     
     
         11 . The oven ( 1 ) as in  claim 1 , characterized in that the sensor ( 3 ) is a texture probe. 
     
     
         12 . The oven ( 1 ) as in  claim 2 , characterized in that the control unit ( 4 ) changes the cooking mode if the hardness value (H) detected when the sensor ( 3 ) contacts the food contained in the oven cavity ( 2 ) is equal to the limit hardness limit value (H) limit  predetermined by the producer.