Verfahren zum Führen eines Garprozesses
Verfahren zum Führen zumindest eines Garprozesses in einem Garraum eines Gargeräts nach Auswahl zumindest zweier Parameter über eine Eingabeeinrichtung, wobeiüber die Parameter zumindest ein Gargut und zumindest eine Garraumzone charakterisiert werden,jedes auswählbare Gargut durch zumindest einen e...
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| creator | Klasmeier, Jürgen Lauterbach, Katrin |
| description | Verfahren zum Führen zumindest eines Garprozesses in einem Garraum eines Gargeräts nach Auswahl zumindest zweier Parameter über eine Eingabeeinrichtung, wobeiüber die Parameter zumindest ein Gargut und zumindest eine Garraumzone charakterisiert werden,jedes auswählbare Gargut durch zumindest einen ersten Parameter und einen zweiten Parameter charakterisiert wird, wobei der zumindest eine erste Parameter für die Art des jeweiligen Gargutes charakteristisch ist,jede in dem Garraum zur Beladung auswählbare Garraumzone durch zumindest einen dritten Parameter charakterisiert wird, undauf einer Ausgabeeinrichtung jede mit einem ausgewählten Gargut beladbare Garraumzone angezeigt wird,dadurch gekennzeichnet, dassder zumindest eine zweite Parameter für ein Risiko des jeweiligen Gargutes charakteristisch ist, indem jeder zweite Parameter bestimmt wird aus einer Hygienebedenklichkeit, unddie Bestimmung jeder mit einem ausgewählten Gargut beladbaren Garraumzone zumindest von dem zweiten Parameter des ausgewählten Garguts abhängt.
Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product. Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where (a) each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product and at least a second parameter is characterized for the risk of each cooking product, (b) each cooking chamber zone selectable for loading into the cooking chamber is characterized by at least a third parameter, and (c) the determination of each cooking chamber zone loadable with the selected cooking product depends at least on the second parameter of the selected cooking pr |
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Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product. Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where (a) each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product and at least a second parameter is characterized for the risk of each cooking product, (b) each cooking chamber zone selectable for loading into the cooking chamber is characterized by at least a third parameter, and (c) the determination of each cooking chamber zone loadable with the selected cooking product depends at least on the second parameter of the selected cooking product An independent claim is also included for the cooking device comprising the cooking chamber, a heating device, the input device, the display device and a control- or regulating device for carrying out the cooking process, where the input device and the output device comprise a common touch screen (1), which exhibits a first display area for selectable cooking products and a second display area for illustrating the loading of the cooking chamber with selected cooking products.</description><language>ger</language><subject>BLASTING ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HEATING ; HUMAN NECESSITIES ; LIGHTING ; MECHANICAL ENGINEERING ; OTHER DOMESTIC STOVES OR RANGES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; RANGES ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VENTILATING ; WEAPONS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240328&DB=EPODOC&CC=DE&NR=102010037388B4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240328&DB=EPODOC&CC=DE&NR=102010037388B4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Klasmeier, Jürgen</creatorcontrib><creatorcontrib>Lauterbach, Katrin</creatorcontrib><title>Verfahren zum Führen eines Garprozesses</title><description>Verfahren zum Führen zumindest eines Garprozesses in einem Garraum eines Gargeräts nach Auswahl zumindest zweier Parameter über eine Eingabeeinrichtung, wobeiüber die Parameter zumindest ein Gargut und zumindest eine Garraumzone charakterisiert werden,jedes auswählbare Gargut durch zumindest einen ersten Parameter und einen zweiten Parameter charakterisiert wird, wobei der zumindest eine erste Parameter für die Art des jeweiligen Gargutes charakteristisch ist,jede in dem Garraum zur Beladung auswählbare Garraumzone durch zumindest einen dritten Parameter charakterisiert wird, undauf einer Ausgabeeinrichtung jede mit einem ausgewählten Gargut beladbare Garraumzone angezeigt wird,dadurch gekennzeichnet, dassder zumindest eine zweite Parameter für ein Risiko des jeweiligen Gargutes charakteristisch ist, indem jeder zweite Parameter bestimmt wird aus einer Hygienebedenklichkeit, unddie Bestimmung jeder mit einem ausgewählten Gargut beladbaren Garraumzone zumindest von dem zweiten Parameter des ausgewählten Garguts abhängt.
Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product. Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where (a) each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product and at least a second parameter is characterized for the risk of each cooking product, (b) each cooking chamber zone selectable for loading into the cooking chamber is characterized by at least a third parameter, and (c) the determination of each cooking chamber zone loadable with the selected cooking product depends at least on the second parameter of the selected cooking product An independent claim is also included for the cooking device comprising the cooking chamber, a heating device, the input device, the display device and a control- or regulating device for carrying out the cooking process, where the input device and the output device comprise a common touch screen (1), which exhibits a first display area for selectable cooking products and a second display area for illustrating the loading of the cooking chamber with selected cooking products.</description><subject>BLASTING</subject><subject>DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HEATING</subject><subject>HUMAN NECESSITIES</subject><subject>LIGHTING</subject><subject>MECHANICAL ENGINEERING</subject><subject>OTHER DOMESTIC STOVES OR RANGES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>RANGES</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VENTILATING</subject><subject>WEAPONS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAISy1KS8woSs1TqCrNVXA7vAfMTs3MSy1WcE8sKijKr0otLk4t5mFgTUvMKU7lhdLcDKpuriHOHrqpBfnxqcUFicmpeakl8S6uhgZGBoYGBsbmxhYWTibGxKoDAGaqKp4</recordid><startdate>20240328</startdate><enddate>20240328</enddate><creator>Klasmeier, Jürgen</creator><creator>Lauterbach, Katrin</creator><scope>EVB</scope></search><sort><creationdate>20240328</creationdate><title>Verfahren zum Führen eines Garprozesses</title><author>Klasmeier, Jürgen ; Lauterbach, Katrin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DE102010037388B43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>2024</creationdate><topic>BLASTING</topic><topic>DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HEATING</topic><topic>HUMAN NECESSITIES</topic><topic>LIGHTING</topic><topic>MECHANICAL ENGINEERING</topic><topic>OTHER DOMESTIC STOVES OR RANGES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>RANGES</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VENTILATING</topic><topic>WEAPONS</topic><toplevel>online_resources</toplevel><creatorcontrib>Klasmeier, Jürgen</creatorcontrib><creatorcontrib>Lauterbach, Katrin</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Klasmeier, Jürgen</au><au>Lauterbach, Katrin</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Verfahren zum Führen eines Garprozesses</title><date>2024-03-28</date><risdate>2024</risdate><abstract>Verfahren zum Führen zumindest eines Garprozesses in einem Garraum eines Gargeräts nach Auswahl zumindest zweier Parameter über eine Eingabeeinrichtung, wobeiüber die Parameter zumindest ein Gargut und zumindest eine Garraumzone charakterisiert werden,jedes auswählbare Gargut durch zumindest einen ersten Parameter und einen zweiten Parameter charakterisiert wird, wobei der zumindest eine erste Parameter für die Art des jeweiligen Gargutes charakteristisch ist,jede in dem Garraum zur Beladung auswählbare Garraumzone durch zumindest einen dritten Parameter charakterisiert wird, undauf einer Ausgabeeinrichtung jede mit einem ausgewählten Gargut beladbare Garraumzone angezeigt wird,dadurch gekennzeichnet, dassder zumindest eine zweite Parameter für ein Risiko des jeweiligen Gargutes charakteristisch ist, indem jeder zweite Parameter bestimmt wird aus einer Hygienebedenklichkeit, unddie Bestimmung jeder mit einem ausgewählten Gargut beladbaren Garraumzone zumindest von dem zweiten Parameter des ausgewählten Garguts abhängt.
Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product. Carrying out at least one cooking process in a cooking chamber of a cooking device according to selection of at least two parameters via an input device, comprises characterizing at least one cooking product and at least one cooking chamber zone over the parameter, and providing each cooking chamber zone loadable with a selected cooking product on an output device, where (a) each selectable cooking product is characterized through at least two parameters, and at least a first parameter is characterized for the type of each cooking product and at least a second parameter is characterized for the risk of each cooking product, (b) each cooking chamber zone selectable for loading into the cooking chamber is characterized by at least a third parameter, and (c) the determination of each cooking chamber zone loadable with the selected cooking product depends at least on the second parameter of the selected cooking product An independent claim is also included for the cooking device comprising the cooking chamber, a heating device, the input device, the display device and a control- or regulating device for carrying out the cooking process, where the input device and the output device comprise a common touch screen (1), which exhibits a first display area for selectable cooking products and a second display area for illustrating the loading of the cooking chamber with selected cooking products.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BLASTING DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES LIGHTING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RANGES THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VENTILATING WEAPONS |
| title | Verfahren zum Führen eines Garprozesses |
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