Method for identifying a degree of soiling of a cooking appliance interior

Abstract

A method for identifying a degree of soiling of an interior of a cooking appliance, in particular of the cooking chamber, during at least one of a cleaning operation and a cooking operation and a method for cleaning such a cooking appliance interior include determining at least one parameter of a liquid and a degree of soiling.

1 . A method for identifying a degree of soiling of an interior of a cooking appliance during at least one of a cleaning operation and a cooking operation, comprising
 determining at least one parameter of a liquid over time and determining the degree of soiling of the interior from a change in the at least one parameter,   wherein the at least one parameter is a physical variable which is determined via at least one sensor.   
     
     
         2 . The method according to  claim 1 , wherein at least one first parameter of the at least one parameter is determined at a first point in time of the cleaning or cooking operation and at least one second parameter of the at least one parameter is determined at a second point in time of the cleaning or cooking operation, and
 the degree of soiling is determined from at least one of a change in and difference between the at least one first parameter and the at least one second parameter, and comparing at least one of a change in and difference between the at least one first parameter and the at least one second parameter with at least one predetermined or predeterminable limit value.   
     
     
         3 . The method according to  claim 1 , wherein, in order to determine the degree of soiling at least one of:
 the at least one parameter is detected at a plurality of points in time,   the progression of at least one parameter is detected over time,   at least one of at least one maximum and at least one minimum of the progression of the at least one parameter is detected over time,   at least on of the gradient and curvature of the progression of the at least one parameter is detected over time, and   a regression analysis of the parameters is carried out.   
     
     
         4 . The method according to  claim 1 , wherein at least one of
 the at least one sensor is installed in at least one of the cleaning path of the liquid and downstream of the cooking chamber, and   an open- or closed-loop control device carries out at least one of the measurement and/or the evaluation of measured values obtained, wherein the open- or closed-loop control device preferably comprises the at least one sensor.   
     
     
         5 . The method according to  claim 1 , wherein the time interval between two successive measurements is lengthened or shortened via the open- or closed-loop control device, as a function of at least one of the detected parameters, the detected progression of the parameters, the detected maximum of the progression of the parameters, the detected minimum of the progression of the parameters, at least one of the detected gradient and curvature of the progression of the parameters, and the regression analysis. 
     
     
         6 . The method according to  claim 1 , wherein at least one of the degree of soiling and at least one, in particular previously carried out program, selected from a plurality of cleaning programs and/or cooking programs, is determined, in particular via the open- or closed-loop control device, as a function of at least one of the detected parameters, the detected progression of the parameters, the detected maximum of the progression of the parameters, the detected minimum of the progression of the parameters, at least one of the detected gradient and curvature of the progression of the parameters and the regression analysis. 
     
     
         7 . The method according to  claim 1 , wherein the identified or determined degree of soiling is displayed at least temporarily, automatically or on request. 
     
     
         8 . The method according to  claim 1 , wherein at least one of
 the at least one parameter is selected from at least one of turbidity, pH, conductivity, viscosity, color, refractive index, fluorescence, adsorption, emission and density of the washing liquor, and   the at least one sensor is selected from at least one of an optical sensor, a turbidity sensor, a pH sensor, a conductivity sensor, a viscosity sensor, a color sensor, a sensor for measuring refractive index, a fluorescence sensor, a sensor for measuring adsorption and/or emission and a density sensor.   
     
     
         9 . The method according to  claim 6 , wherein
 the minimum of the time progression of parameters for turbidity is detected or determined and,   on the basis of the parameter at the minimum, the degree of soiling is determined, wherein the parameter at the minimum is smaller at a greater degree of soiling.   
     
     
         10 . The method according to  claim 1 , wherein as a function of the identified or determined degree of soiling, at least one of
 an ongoing cleaning operation is adapted,   at least one of a suggestion for and a modification to a future cleaning program is determined,   at least one characteristic variable of at least one of a previous and the current cooking operation is determined, and   a user behavior is determined.   
     
     
         11 . The method according to  claim 1 , wherein the liquid selected is a washing liquor during a cleaning operation or a water reserve upstream from an outlet of the cooking appliance during a cooking operation. 
     
     
         12 . The method according to  claim 1 , wherein at least one of the parameters of the cleaning operation is paused during a cleaning operation prior to determination. 
     
     
         13 . The method according to  claim 12 , wherein
 the duration of the pause in at least one of the cleaning operation and the timing of the pause in the cleaning operation is determined, in particular via the open- or closed-loop control device, as a function of at least one of the detected parameters, the detected progression of the parameters, the detected maximum of the progression of the parameters, the detected minimum of the progression of the parameters, at least one of the detected gradient and curvature of the progression of the parameters, and the regression analysis.   
     
     
         14 . A cooking appliance for cooking food items in a cooking chamber; comprising
 at least one sensor; and   an open- or closed-loop control device for carrying out a method according to  claim 1 .   
     
     
         15 . The cooking appliance according to  claim 14 , wherein the cooking appliance is self-learning. 
     
     
         16 . The cooking appliance according to  claim 14 , further comprising an output device, comprising a display means, for the detected degree of soiling. 
     
     
         17 . The cooking appliance according to  claim 14 , wherein the sensor is arranged downstream of the cooking chamber with the liquid flowing therearound. 
     
     
         18 . The cooking appliance according to  claim 14 , wherein the cooking chamber is connected, with interposition of a strainer, to at least one of a condenser and a cleaning tank, and the sensor is arranged in at least one of the condenser and/or cleaning tank. 
     
     
         19 . The cooking appliance according to  claim 14 , wherein at least one of the condenser and cleaning tank is connected to at least one of an at least temporarily closable outlet and to an at least temporarily closable return line to the cooking chamber. 
     
     
         20 . The cooking appliance according to  claim 19 , wherein at least one of
 the outlet is temporarily closable via a pump or a valve, and   the return line is connected to at least one of a pump and a valve.   
     
     
         21 . The cooking appliance according to  claim 20 , wherein the sensor is arranged in the water reserve provided by at least one of a sump of the pump of the outlet and of the pump of the return line. 
     
     
         22 . The cooking appliance according to  claim 17 , wherein the sensor is arranged in the water reserve between the cooking chamber and the outlet from the cooking appliance. 
     
     
         23 . The cooking appliance according to  claim 17 , wherein the water level of the water reserve is adjustable via at least one of an open- or closed-loop control device in operative connection with the pump of the outlet, the pump, the return line, and a shut-off device. 
     
     
         24 . A method for cleaning a cooking appliance interior, comprising the following steps after a start of a cleaning operation having at least one cleaning phase:
 introducing a washing liquor into the cooking appliance interior and starting the at least one cleaning phase using one or more cleaning parameters;   determining at least one first parameter TS 1  of the washing liquor at a first point in time t 1  of the cleaning operation and determining at least one second parameter TS 2  of the washing liquor at a second point in time t 2  of the cleaning operation; and   determining a degree of cleaning of the cooking appliance interior from a change in the parameters;   wherein, depending on the change in the parameters, at least one of the steps are repeated and at least one of the cleaning parameters is adapted or the at least one cleaning phase is terminated.   
     
     
         25 . The method according to  claim 24 , wherein, for determining the degree of cleaning of the cooking appliance interior at a plurality of points in time, at least one of
 the at least one parameter is detected,   the progression of the parameters over time is detected,   at least one of at least one maximum and at least one minimum of the progression of the parameters over time is detected,   at least one of the gradient and curvature of the progression of the parameters is detected over time, and   a regression analysis of the parameters is carried out.   
     
     
         26 . The method according to  claim 24 , wherein the degree of cleaning of the cooking appliance interior is determined from the change in and/or difference between the first parameter relative to the second parameter, ΔTS 1 =TS 2 −TS 1 , and by comparing the change in and/or difference between the parameters with at least one known limit value TS limit . 
     
     
         27 . The method according to  claim 24 , wherein at least one of
 in that initial cleaning parameters are determined by determining at least one parameter TS 0  at a point in time t 0 , and   in that initial cleaning parameters are determined by manual selection of a cleaning program.   
     
     
         28 . The method according to  claim 24 , wherein the at least one parameter is a physical variable which is at least one of determined via at least one sensor and selected from at least one of the turbidity, pH, electrical conductivity, viscosity, color, refractive index, fluorescence, adsorption, emission and density of the washing liquor. 
     
     
         29 . The method according to  claim 28 , wherein at least one of
 the at least one sensor is installed in at least one of the cleaning path of the washing liquor, the control box, the pump sump, the cooking chamber, the cleaning product box and a pipe of the cooking appliance,   an open- or closed-loop control device carries out at least one of the measurement and the evaluation of the measured values obtained, wherein the open- or closed-loop control device preferably comprises the at least one sensor, and   in that the at least one sensor is selected as an optical sensor, a turbidity sensor, a pH sensor, a conductivity sensor, a viscosity sensor, a color sensor, a sensor for measuring refractive index, a fluorescence sensor, a sensor for measuring adsorption and emission, and a density sensor.   
     
     
         30 . The method according to  claim 24 , wherein the first point in time t 1  is selected during the at least one cleaning phase and the second point in time t 2  after the at least one cleaning phase, wherein the cleaning operation is preferably terminated when the at least one limit value is reached. 
     
     
         31 . The method according to  claim 24 , wherein at least one of
 as a function of the identified or determined degree of cleaning, at least one of at least one cleaning parameter, at least one limit value, and at least one time interval between the determination of two parameters is at least one of determined, stored and displayed for at least one of at least one subsequent cleaning phase of the cleaning operation and a future cleaning operation,   in that, as a function of the identified or determined degree of cleaning, at least one cleaning parameter of at least one previous cleaning phase of the cleaning operation is at least one of determined, stored and displayed,   in that, as a function of the identified or determined degree of cleaning, at least one characteristic variable of at least one previous cooking operation is at least one of determined, stored and displayed, and   as a function of the identified or determined degree of cleaning, a user behavior is at least one of determined, stored and displayed.   
     
     
         32 . The method according to  claim 24 , wherein the at least one or plurality of cleaning parameters are selected from at least one of the duration of the at least one cleaning phase, the temperature during the at least one cleaning phase, the speed of circulation of the cleaning agent, the acceleration of circulation of the cleaning agent, the chemistry of the cleaning agent, the quantity of cleaning agent, the quantity of washing medium, in particular water, and a combination thereof. 
     
     
         33 . The method according to  claim 24 , wherein at least one of
 the at least one cleaning phase is selected from at least one of a cleaning product phase, a rinse aid phase and a descaler phase, and   the chemistry of the cleaning agent is selected from at least one of a cleaning product, a rinse aid and a descaler.   
     
     
         34 . A cooking appliance for cooking food items comprising a cleaning device, at least one sensor and an open- or closed-loop control device for carrying out a method according to  claim 24 . 
     
     
         35 . The cooking appliance according to  claim 34 , wherein at least one of
 the cooking appliance comprises at least one dispenser for the cleaning agent,   the cooking appliance further comprises the washing medium, and   the cooking appliance is self-learning.