DE102008014006A1 - Intelligent man-machine interface method for combi steam oven, involves inputting satisfaction indicated by user and/or monitoring person at time point selected by user and/or person via Intranet and/or Internet in wireless manner - Google Patents

Abstract

The method involves retrieving satisfaction of a user and/or monitoring person e.g. service technician, during operation of one of functional units of a cooking equipment and/or during performing a work program of the cooking equipment. The satisfaction indicated by the user and/or monitoring person is inputted at a time point selected by the user and/or the person via an Intranet and/or Internet in a wireless manner. The user is classified into user classes with respective quantifier and/or the work program is classified into work programs with respect quantifier.

Description

The The invention relates to a method for providing a smart one Human-machine interfaces for cooking appliances.

cooking appliances drawing for professional and commercial applications increasingly through a large number of possibilities off, the user an influence on the control of cooking programs open and thus influence the cooking result. simultaneously an attempt is made to simplify the operability of such cooking appliances, to give less versed staff the opportunity too to be able to work with these cooking appliances. The tightrope, which results from the one hand, the provision additional options for the user to one more complex operation of the cooking appliance leads and on the other hand, simplification of operability often leads to a reduction of the possibilities of the user, to influence the result of a cooking program is one of the central problems in improving such cooking appliances represents.

The DE 103 00 465 A1 describes a cooking process using cluster analysis. The cluster process reduces the many parameters that have to be taken into account during cooking to a few key sizes. By reducing the amount of data thus reduced, even complex relationships can be analyzed and used to control cooking programs.

From the EP 1 758 000 A1 For example, a cooking appliance with automatic cooking programs that are configurable with a method based on user input is known. In this case, it is made possible for a user to specifically adapt his cooking appliance by setting individual parameters or globally by means of a language selection to his personal requirements or as generally suitably presupposed claims. The disadvantage of this is that the user in the first case specifically intervene in predetermined cooking programs and to have comprehensive knowledge of cooking parameters. This is just with more complex cooking appliances such. As combi steamers hardly realize because they are controlled by a variety of different Garparametern (oven temperature, humidity in the oven, fan speed, core temperature and time) and thus force a time-consuming input procedure, which are hardly handled by a normal user due to the complexity of the relationships can. In the case of language selection, only certain predefined sets of cooking programs may be modified by the user, thereby disregarding more specific user wishes.

From the EP 0 285 056 B1 a transmission system for a cooking computer is known in which a variety of cooking devices can be read and controlled via a central station. To process the data, however, a user is needed, which optionally adjusts cooking parameters in remote-controlled cooking appliances. An automated setting of the cooking appliances or a user-specific setting of the individual cooking appliances is not provided.

The EP 1 605 730 A1 describes a method for automating a cooking process using a stochastic process using a periodic query of the cooking temperature. In this case, various recipes, to which a probability transition parameter is assigned from a probability calculation, are arranged in an electronic register. Based on the probability calculation, the cooking process is calculated using a stochastic simulation. The disadvantage of this is that cooking processes are essentially not non-linear chaotic processes, so that probability calculations are not well suited to control or predict such cooking processes.

The US 5,875,430 describes an intelligent network for commercial kitchens in which a plurality of cooking appliances are connected to a communication system. It also describes a generic method in which the cooking devices send data on working conditions via a data link to a control center, passing information about a need for repair combined with appropriate jobs for repair, including billing. Based on the diagnosis by the control center, cooking profiles of a specific cooking appliance can also be modified. The disadvantage of this is that only malfunctions of the cooking appliances detected and appropriate repair measures can be initiated. An improvement of the results in normal operation of the cooking appliances is therefore not possible by this method.

The present invention is therefore an object of the invention to provide a method for providing an intelligent human-machine interface in cooking appliances, which is a simple and easy to use provided by the user as simple as possible process, with which the default settings and the properties of the cooking appliance can be customized to individual users.

These Task is solved by the satisfaction of a User and / or a supervisor with the operation at least one of the functional units of the cooking appliance and / or the execution of one of the work programs of the cooking appliance is queried, and / or the user and / or the supervisor said satisfaction to one of him / her selected Time can enter.

there can be provided that the satisfaction automatically queried is, preferably after performing at least one part a work program, in particular directly after the Work program, or at a certain later, preferably selectable, time.

It can be provided that satisfaction over a Input device, an intranet, the Internet and / or wireless is entered.

According to the invention preferred It is intended that the user in one or more user classes can be classified, preferably with a weighting, in particular for each application class, and / or work program can be classified in one or more work program classes, preferably with a weighting, in particular for each work program class.

This can be achieved by changing at least a setting of the cooking appliance and / or output at least an information about the cooking appliance in dependence of at least one class classification.

With The invention also proposes that the weighting of each Class with a change of at least one attitude the cooking appliance and / or outputting at least one information about the cooking appliance is taken into account.

Further can be provided that in a variety of users each User with the help of at least one sensor, by at least one Input to the input device and / or via at least a first size for at least one Setting of the cooking appliance by the user characteristic is, at least a second size, for at least one change in a setting of the cooking appliance is characteristic of the user, and / or at least one third size, for the satisfaction the user and / or a supervisor such as one Service technician, a customer service representative, a health inspector, one Chef or the like, with at least one work program of the cooking appliance is identified.

Of Further, it is proposed that at least one criterion of classification a user in a user class and / or at least one criterion the classification of a work program in a work program class can or can be changed, in particular by the user and / or the supervisor, preferably via the input device, an intranet, the intranet, a telephone and / or wireless.

Also can be provided that the first, second and / or third size can be changed, and / or in Dependency of a used functional unit and / or a used accessory and / or by calling a certain work program, in particular diagnostic program, at least one Class classification criterion, preferably as a function of time, can be changed.

With The invention further proposes that at least one adjustment the user and / or at least one automatic setting of the Cooking device when selecting a work program of the same checked for plausibility by the user and / or changed depending on a class classification preferably after carrying out a specific work program for future executions at least this work program.

Also can be provided that when changing a work program a work program class also all other members of this Work program class can be changed.

Furthermore, it can be provided that the working program class classification is dependent on the operation of the functional unit (s) of the cooking appliance involved in carrying out the corresponding work program, operating mode (s) of the cooking appliance, a desired cooking chamber climate, a desired cooking level, a desired cleaning level degree of efficiency and / or a target resource consumption is performed.

moreover can be provided that at least one depending Classification change of attitude the cooking appliance and / or output of information automatically is carried out after confirmation of automatically proposed change is carried out, and / or after requesting the proposed change , preferably the proposed change of the user and / or the supervisor changed can be.

With The invention also proposes that in the case where change is a change is the setting of the display device of the cooking appliance, on which an operating menu is displayed, the operating menu in Changed depending on the class classification is, in particular by omitting at least one piece of information, Omitting at least one input option, adding at least some other information, at least add another input option and / or resorting of Procedures and / or information and / or input options.

As well can be provided that depending on a Class information issued information help information and / or an assessment of the operation of at least one of the functional units the cooking appliance and / or an assessment of the user and / or an assessment of a cooking result, a cleaning result and / or consumed resources.

With The invention also proposes that in dependence information output from a class arrangement at least one Part of the course of at least one measure over the time, in particular to a cooking space climate, a degree of cooking, a Degree of purification and / or saving of resources such as gas, electricity, Water, detergent, time or the like, and / or at least part of the process of a selected work program, especially as a function of time.

According to the invention be further provided that depending on a Class arrangement output information about the display device of the cooking appliance or one separate from the cooking appliance Display device, such as in a control center, a service station, on a remote control or the like, is displayed preferably the display in the form of alphanumeric characters, symbols and / or takes place graphically and / or the information displayed is stored and / or can be printed.

It can also be provided that a lot of information simultaneously or at least partially overlapping is shown.

With The invention also proposes that for user class classification at least the first, second and / or third size is or will be considered.

moreover can be provided that the user class classification at least the input to the at least one input device for the cooking appliance, at least one by the evaluation of output data at least one sensor of the cooking device specific action the user and / or at least one movement of at least one considered movable part of the cooking appliance will or will be.

Further can be provided that the input device as a component of the cooking appliance, a computer, a remote control and / or a mobile phone is selected, in particular for an input by touch and / or voice input, and / or the movable part as a door, a lid, a detergent container, an accessory, such as a food support, a in food plug-in Garprozessfühler or the like, a Gargutkonditionierer and / or a sensor, Luftleitglied selected.

With The invention also proposes that the adjustment of the Cooking device is determined from the setting at least one Function unit of the cooking appliance and / or the selection at least a work program of the cooking appliance.

It can be provided that the functional unit as at least one heating device, a cooling device, a device for supplying moisture into a cooking chamber, a device for removing moisture from the cooking chamber, means for supplying a gas into the oven, a device for humidifying , a device for removing a gas from the cooking chamber, a data transmission device, a display device, an output device, an input device, a cleaning device, a blower device, a circulation device, a sensing device, an off value, a storage device, a lighting device, in particular for the cooking chamber, and / or a control or regulating device is selected, and / or the work program is selected as a cooking program, a cleaning program, a diagnostic program, a help function program and / or a mode program.

Prefers is according to the invention that class classification at least one time information is taken into account, wherein the time information is determined in particular from a time, a time of day, a season, a date, a duration, a Pause time and / or a frequency.

there can be provided that the time information on at least a timer, in a storage device of the cooking appliance or data stored outside the cooking appliance, one in communication with the cooking device in data transfer connection Evaluation device, the operation of at least one of the functional units the cooking appliance over time and / or setting an operating mode, a desired cooking chamber climate, a desired cooking degree, a desired degree of purification and / or a target resource consumption via the time is determined.

Further It is proposed that the time information is determined from a time course, preferably from the first in-operation of the Cooking appliance, from the last on-switching of the cooking appliance, from the last call for at least one work program, from a certain one Time, time of day and / or season, within a season and / or within one, in particular specified by the user and / or the supervisor Period.

After all the invention also relates to a cooking appliance for performing a method according to the invention.

Of the Invention is therefore based on the surprising finding that is a central gathering and evaluation of data resulting from user input be obtained, an optimization of presets of the cooking appliance as well as an improvement in advising the user achievable is. An optimization is achieved by that after the expiration a work program, such as a cooking or cleaning program, the Users are given the opportunity or he purposefully asked to evaluate the program that has just ended. Likewise, the user can choose at a time of his choosing make a judgment. That gives him the opportunity To wait for the time when he has sufficient time and the necessary Has information to assess the work program. In addition, can intelligent processing of the collected data.

to additional evaluation of user satisfaction for example, the historical operating data of the cooking appliance suitable (heating time of a heating device, operating hours of a Steam generator, number and duration of selected operating modes, Cooking chamber temperatures, speed of rotation and operating time a fan, frequency and intensity the use of a humidifier and a quenching device, etc.). Likewise, the usage behavior of the user is evaluable. This includes, in particular, which programs are selected as often and how many of these have gone through to completion, which Inputs and modes typically immediately after the various Cooking programs were selected, which Gargüter and food groups were predominantly prepared, what types of self-programmed cooking programs like common were used, which manual settings at the given and at self-programmed cooking programs, such as often help functions at which different operating conditions of the cooking appliance were called, how often and what cleaning programs were selected and carried out and with which Settings / Settings the automatic programs were used. Also the time course of such data and the temporal grouping the data related to z. For example, the time of day, the season and the course the life cycle of the cooking appliance can be recorded and evaluated become.

The evaluated and grouped data can subsequently be used for different purposes. That's the way it is For example, the data is available to sales reps to provide. For this purpose, the evaluation z. B. classify the various users based on the data or clusters. Through such a clustering, the sales representative submit offers tailored to the user, eg. B. offer him suitable accessories. So for example found that the user frequently short cooking programs used at very high temperatures and often barbecue programs used as automatic cooking programs, it is obvious to him Grill accessories, z. B. a grill, offer.

In addition to the forwarding of evaluated data to a sales representative, it is also conceivable that the cooking appliance itself corresponding proposals on a display device of the cooking appliance graphically and / or alphanumeric, e.g. B. proposes to the user in writing the purchase or use of an accessory, in particular together with a price recommendation. For this purpose, it makes sense that the cooking device information about the already purchased accessories either by entering a sales representative or service technician, in particular in the form of a software update, receives. The information can also be made available online or retrieved by the cooking appliance. The accessories can also be identified by a suitable signature (eg bar code, RFID) with corresponding sensors in the cooking appliance. Also, the special advantages of the cooking appliance can be presented to the user as part of an automated advice by the cooking appliance. In general, it is expedient to compress the data during the evaluation and to arrange it in time. In this way, the needs and habits of the users can be better taken into account. It is also possible to show the user potential savings, for example by visualizing the time course of the use of his cooking appliance. For example, the effects of staff changes (use, idle time, downtime, cleaning behavior) and / or the introduction of new processes such as (finishing, overnight cooking or other automatic cooking programs) are easy to identify.

The Evaluation of the data can be completely different be. For example, in a cluster, you can evaluate how often poultry was cooked, which may be a need for accessories, for cooking chicken is suitable results. With frequent use of Cooking programs for roast meat would be an accessory a grill, a pizza plate or similar barbecue accessories in question; baking programs are often used for the user baking sheets be helpful. Likewise but conversely, if the user does not dial certain cooking programs, he will be informed accordingly about these cooking programs, to consider the possibility of applying these can pull.

The such recorded and evaluated data can be the user also indicated for own conclusions become. For example, it can be helpful to the user be aware of the time course of the hours of use of the cooking appliance arranged in different operating modes according to specific periods to see the utilization and efficiency of his work processes to control and if necessary on the purchase of a Judge appropriate additional or more specific cooking appliance to be able to. It is z. B. the arrangement of the data in monthly values, Quarterly or annual values particularly interesting to make the appropriate changes compared to previous month values, previous quarterly values or To show previous year's figures. It is also conceivable the most frequently selected cooking programs in the form to display a ranking list.

in the The following will be based on embodiments different explained according to the invention.

I. User classification

To create a user profile, a multiplicity of typical application or behavior patterns which are recognized via the input device on the cooking appliance or the operating sequences of the cooking appliance can be evaluated. A possible classification is shown in the following table: 1 Manual operation only (manual user) 2 Uses a lot or only own programs (savvy user) 3 Uses many roast programs and Delta-T Garen (Butcher) 4 Use only or many baking programs especially with fermentation program steps (bakers) 5 Operating concept of the automatic programs is purposefully followed (trained personnel) 6 Often and many changes 7 Uses a lot of night fermentation and other long-term cooking programs (intensive users) 8th Long idle operation with unloaded cooking space, heats up very long (energy waster) 9 Frequent password usage (high security and possibly quality awareness) 10 Help texts are often used (user is open for suggestions and may be poorly trained) 11 Frequent interruption of cooking programs and frequent door opening (impatient user) 12 Finishing programs are widely used (users, where many dishes need to be done at the same time) 13 Regular and frequent cleaning and / or use of intensive cleaning programs (careful, hygiene-conscious user) 14 Recorded Hazard Analysis of Critical Control Points (HACCP) data are frequently read out (controlling user) 15 Frying programs are often used (user needs many fried products) 16 Special functions and cooking programs for Sousvide are frequently used (Sousvide users) 17 Start time delay is often used and / or the cooking appliance is very often in operation 18 The forced cleaning is used 19 The networking of several cooking appliances is often used (user plans his kitchen processes exactly) 20 At certain times, seasons or dates, the device is used more intensively (users have a pronounced seasonal business) 21 Device is operated only in hot air mode or only in steam mode (user uses the cooking device only as a convection oven or as a damper set) 22 Based on the type of daily routine and the device size, the type of operation of the user can be recognized (bake in the morning, cook in the morning and finishing in the evening would be typical for a hotel kitchen) 23 Evaluation of selection of automatic cooking programs (eg user offers mainly traditional kitchen or modern kitchen) 24 Cooking appliance is a lot online and regularly updated (innovation-friendly and professional user) 25 The operating language of the cooking appliance is changed frequently (changing users with different nationality) 26 Characteristic operating modes or cooking programs are used particularly frequently (nationality of the kitchen can be recognized, for example, Italian style with lots of hot air, Asian style or Bavarian cuisine because the over-crusting function is often used, etc.) 27 Cooking appliance is mainly used for meat dishes (butcher) 28 Level control programs are frequently used (user offers à la carte meals in a small kitchen) 29 It mainly uses cooking programs that are typical of fish dishes (restaurant specialized in fish dishes) 30 It mainly chooses poultry programs (poultry specialist) 31 Use of low-level combi steamer, where different settings are frequently changed and adjusted (need for a higher-capacity combi-steamer) 32 Uses core temperature probe frequently (core temperature probe user) 33 Microwave generator is often used (microwave users) 34 Accelerated cooking programs, frequent activation of the microwave (high-speed users) Table 1: Possible assignments and classifications / clustering of user behavior based on input from a user and the use of a cooking appliance.

In Dependence on the assignment of the user and the type its operation can be targeted by the cooking appliance Information about the potential of the cooking appliance to the user be forwarded, and / or the sales of Gargeräteherstellers may have a potential need be informed.

The non-conclusive classifications / clusterings shown in Table 1 are actually checked for mathematical conditions. So z. B. the property "nervous / curious user" determined by one or more conditions. As such conditions may include, for example, the frequency of using the back button and the dwell time in a menu until the back button is operated, be measured. A suitable measure may also be, for example, the frequency of using the back key relative to the duration during which a user navigates in the operating menus of the cooking appliance. Due to the mathematical definition of limits and threshold values, different characteristics can be assigned to the user behavior. The mathematically formulated conditions result in a ratio between 0% and 100%. These key figures are weighted together to form another key figure. This results in a percentage of the corresponding property.

A Classification can already be defined by a single criterion whatever kind of evaluation of data done. As evaluated Data are all sensor data of the cooking device in question but also all inputs of a user of the cooking appliance. There also considered device-specific specifications it is possible for that to be a particular one User classification or clustering actually only may be related to a single user.

• 1. nicht benutzt
• 2. bis zu zweimal benutzt
• 3. zwei- bis viermal benutzt
• 4. öfter als viermal benutzt

One possibility is therefore the evaluation of the use of the back button within a period (per day, hour, etc.) or each started work program. The more frequently the back button is used, the more restless or curious the user is. However, these two variants, curious and nervous users, can be differentiated over time by evaluating the frequency of such events with a certain probability getting better and better from each other. The curious user will use the back button less if he has "researched" everything, whereas the restless user will continue to mistype frequently and therefore use the back button. The criteria for using the Back button can be set as follows:

• 1. not used
• 2. used up to twice
• 3. used two to four times
• 4. used more than four times

additionally can be evaluated, how long the user in a mask for Entry remains until he presses the back button. The criteria are therefore also temporal evaluations of the events performed. It is true that a curious user tends to stays longer in a mask while the nervous User will have a shorter time remaining.

The transition between the classification of curious or nervous users is not defined sharply but slidingly, which is reflected in the result based on a probability of statement (eg curious 80% / nervous 20%). For example, if the time rating is very short, it can be assumed by a 100% nervous and 0% curious user. If the time duration lies in a middle range, a value between two previously defined time limits can be determined by means of an interpolation with the aid of a mathematical equation. It can be z. B. a linear function for all time elements between the time limits are used, as a lower limit could, for. B. t ₀ = 3 seconds are assumed. For all times resulting in between times t would result in the ratio of nervous and curious users, the score according to the following formula: 100% - t (t - t 0 ) × 100% :( t 1 - t 0 ) nervous / (100% - percent nervous) curious (1)

• 1. 0% nervös/0% neugierig
• 2. Datensatz nach X Zeiträumen: 20% nervös/10% neugierig
• 3. Datensatz nach Y Zeiträumen: 50% nervös/10% neugierig
• 4. Datensatz nach Z Zeiträumen: 100% nervös/0% neugierig

For example, a combination of the criteria and the timing of events could result in the following classification for the four different named criteria:

• 1. 0% nervous / 0% curious
• 2nd record after X periods: 20% nervous / 10% curious
• 3rd record after Y periods: 50% nervous / 10% curious
• 4th record after Z periods: 100% nervous / 0% curious

The four different criteria lead to a weighting the temporal evaluation of the events, while the temporal Rating the ratio of probabilities for a curious and a nervous user.

• 1. kürzer als 10 Minuten
• 2. länger als 10 Minuten, kürzer als 20 Minuten
• 3. länger als 20 Minuten, kürzer als 60 Minuten
• 4. länger als 60 Minuten

In addition, raw data, such as the oven temperature, humidity, quenching temperature, door opening, core temperature, etc., are recorded by the cooking appliance. As raw data but also information on the usage behavior of the operating concept of the cooking appliance (HACCP queries, selection of cooking programs, language settings, help text, etc.) come into question, ie the use of diagnostic programs and work programs. These raw data are evaluated in the evaluation by means of a set of rules or by means of criteria. As a criterion z. B. the switching on a mode, the achievement of desired parameters or a man the user's activity. For example, the following specific limits can be used as criteria when determining the reaction time of a user:

• 1. shorter than 10 minutes
• 2. longer than 10 minutes, shorter than 20 minutes
• 3. longer than 20 minutes, shorter than 60 minutes
• 4. longer than 60 minutes

Becomes meets the criterion 3., so a counter is bspw. increased by 1, which is a measure of the activity of the user. The meter then contains as a key figure the information on how often the user is in a timeframe between 20 and 60 min showed no activity after for example, a certain setpoint parameter, such as the oven temperature, has been achieved.

provides a user manually after a cooking program by z. B. at cooking appliances without programming function after a certain time temperature or Time changes without opening the door may be due to this user behavior or usage behavior be recognized that for such a user a programmable Cooking device would be suitable.

When further usage behavior could be detected that a user manually by opening the door Cooking chamber of the cooking appliance dehumidifies. This happens, for example at a certain time interval to other events and / or typically always the same during certain time windows, this results in a recurring pattern. The duration of the Door opening is from a period of time to remove the Garguts easy to separate, as right after the door opening and re-closing the door a different course the core temperature and the cooking space temperature is expected.

The List of criteria according to Table 1 is arbitrarily expandable. in the Generally, the evaluations are based on criteria regarding a temporal course, a frequency of use, a Combination of certain functions or a specific profile (eg modern kitchen with certain products and temperatures). After the rule has made the rating and the counters be counted up accordingly, the evaluation takes place for distribution or display on the cooking appliance. The evaluation can be done both in the cooking appliance itself, as well in the computer of a sales representative or service technician or in a central base station to which the cooking appliances are connected are done.

• 1. geringe Energieverschwendung
• 2. mittlere Energieverschwendung
• 3. hohe Energieverschwendung
• 4. sehr hohe Energieverschwendung

oder übersetzt in eine anwenderfreundlichere Beratungssprache

• 1. effiziente Arbeitsweise
• 2. Verbesserungspotential
• 3. Ersparnisquelle/Einsparmöglichkeiten circa X Euro pro Jahr
• 4. große Einsparmöglichkeit mit circa Y Euro pro Jahr

einzuordnen. Je nach Zählerstandbereich der einzelnen Kriterien und Zuordnung zu einem Cluster kann daraus eine Gesamtaussage über das Zutreffen der Kriterien ausgegeben werden. Je höher die Wahrscheinlichkeit des Zutreffens, desto weiter oben in der Liste des Vertriebsmitarbeiters erscheint dieser Punkt oder das Gargerät zeigt entsprechend Vorschläge ab dem Überschreiten gewisser Schwellwerte auf der Anzeigeeinrichtung des Gargeräts an. Dabei kann auch wie folgt gewichtet werden: je höher die Wahrscheinlichkeit des Zutreffens des Kriteriums, desto höher wird es in der Liste des Vertriebsmitarbeiters oder des Gargeräts priorisiert.Different groups of criteria or partially individual criteria can be evaluated. A combination of individual criteria allows a higher assignment accuracy to a group. Such a clustering takes place by means of generally known cluster methods or by checking meter readings. If a meter reading exceeds certain predefined values, it is classified. For example, a waste of energy is between

• 1. low energy waste
• 2. medium energy waste
• 3. high energy waste
• 4. very high energy waste

or translated into a more user-friendly consulting language

• 1. efficient way of working
• 2. Potential for improvement
• 3. Savings source / savings potential about X Euro per year
• 4. Great savings with about Y Euro per year

classify. Depending on the meter reading range of the individual criteria and assignment to a cluster, an overall statement about the application of the criteria can be output. The higher the likelihood of being true, the further up in the list of the sales representative this point will appear, or the cooking appliance will accordingly display suggestions upon exceeding certain thresholds on the display device of the cooking appliance. It can also be weighted as follows: the higher the probability of the criterion being applied, the higher it is prioritized in the list of the sales employee or the cooking appliance.

• 1. versierter Anwender
• 2. geschultes Personal
• 3. Nutzer der Startzeitvorwahl
• 4. Ohne Kerntemperaturfühler-Anwender
• 5. Verbesserungspotential bei der Energieeinsparung

So z. B. Find information about the five most important properties of a user as follows:

• 1st experienced user
• 2. trained staff
• 3. User of the start time code
• 4. Without core temperature sensor user
• 5. Potential for improvement in energy saving

Based In this list, sales can build targeted arguments and make a comparison to earlier time periods, to z. For example, the success of a training course or the effect prove a new chef or software update. Likewise, by displaying these characteristics, it is the user by the cooking device the users themselves possible, to control the efficiency of their operators or even automatically Rethink optimizations when dealing with the cooking appliance.

As already described, can also be without a direct query the wishes of the user conclusions to whose wishes draw by an analysis of the Behavior of the user in input operations is done. For this purpose, for example, the time, the number and / or frequency switching on and off an operating function of the cooking appliance or the use of an accessory in question. So can Functions that have not been used for a long time are hidden become. This improves the clarity of the operating menu elevated. By detecting the habits of the user and adaptation of the operating concept, d. H. Programs or functions be z. B. placed on the top menu level or enlarged and brighter, while others have less relevant functions on lower menu levels (eg second or third menu level) shifted or displayed smaller or darker, the Cooking appliance optimized from the point of view of the user. Likewise the day or end of production are calculated intelligently in order to z. B. offer a specific cleaning program or a to automatically start and end such a program.

The Classification of the user, his specific preferences and / or his wishes can also be foresighted Preheat or cool the oven or rinse The steam generator can be used to annoy the user To avoid waiting times. From the time of switching on and Switch off cooking programs, cleaning programs or diagnostic programs can also provide information about the condition of the Cooking device are derived. This is in particular the Last switch-on and switch-off time, the end and the beginning the last or first operating mode and the time of the start of the last action, such as As cleaning, overnight cooking or Start time delay, usable. Averaging over the days of the week can be done with the goal in mind automatic switching on or off of the cooking appliance or to give appropriate instructions for action. So can for example, from the behavior of the user a for his work processes typical, appropriate time found be recommended to a cleaning. In addition to the recommendation to The user can also switch on or off automatically z. B. a suitable cleaning program.

at changing the preferences of a program can the time, number and frequency of changes be taken into account, with the changes not just a change in a program parameter, but also an interruption, a shortening and / or an extension of the cooking program. That's how it works change the entire course of a cooking program user-specifically. Too fast a change of the cooking programs by a one-time event or one-time user input or one One-time interpretation of user behavior can thus be ruled out. It is possible, for example, the corrections after to take over a certain number of repetitions. Likewise, an average of the number of last corrections can be adopted become. These corrections can then be applied to others Cooking programs are transmitted. So it is possible that For example, to change the default settings to "through" for other cooking programs as well, if the default setting is repeated in one or more cooking programs changed from "medium" to "through" has been. If individual cooking programs, such. As crust roast, with other preferences are stored, so z. B. always the same core temperature and tanning, this preset can throughout the mother program, so z. B. for all roast meat, be adjusted. Is by installing a catalyst or putting on a fume hood changes the cooking appliance, The cooking programs can also be adapted accordingly. The adaptation can z. By increasing the preheat temperature, an extension of the cooling times or by an extension of step times can be achieved. The cooking appliance can either autonomously by measurement determine with suitable sensors which conversions on or have taken place in the cooking appliance, or they can by a service technician or service person at the input device of the cooking appliance are entered.

A change of language settings of the cooking device can be done because users of different native language work with the cooking appliance or the user regional specialties in the respective Lan would like to try languages to make their cuisine more authentic. This can be recognized by the fact that the user selects only the national specialties in the corresponding language setting, while the other cooking programs are selected in the original setting. If the changeover of the language setting is not only made for individual cooking programs, and the same cooking programs are selected at different times in different languages, different users with different native languages can be deduced.

Of Further, the duration of a door opening, a Program selection, a standstill of the cooking appliance, one Operation of the cooking appliance and / or the reaction time of the user to an action request, such. B. a cleaning request, Calling the help function of the cooking appliance, the fault diagnosis of the cooking appliance, the consumption value diagnosis of the cooking appliance and the like. Even the historical operating data will be recorded for evaluation (operating hours of the individual operating modes, Temperature curves of all sensors, such. The core temperature, Magnetron temperature, cooking chamber temperature, technical room temperature, as well the course of the humidity values, the deletion, the steaming, the engine speed of the fan wheel, the values of the calibration of the cooking appliance, all error messages and especially the Emergency running states of the cooking appliance). Also the frequency the selection of the corresponding operating modes and cooking programs saved.

By Evaluation of the data can be door opening times, Feeding quantities and caliber sizes are detected and with a change of programs and cooking programs be reacted. When detecting the amount of feed, d. H. a load detection, a comparison can be made with historical data to recognize typical production patterns, eg. B. Full loads are only used in the morning, while at lunch only individual loads be used. Even an idle mode can be detected and that Control behavior can be adjusted after a certain period of time. So it may be necessary, for example, in idle mode, the Significantly reduce microwave clocking to protect the magnetron and reduce energy consumption.

The collected data about the hardware used that used Cooking appliance, accessories or the like and / or the used software, installed updates, the networking of cooking appliances or the like can be evaluated and / or automatically be forwarded to customer service or sales. For example the frequency of use for clustering is evaluated. Also the number, duration and frequency of a control panel opening z. B. for service purposes can be based on a temperature drop on the board or with the help of a specially built-in sensor be registered. Likewise, power outages or their time and duration and corresponding reactions, provided that a recurrent pattern is detected, documented by the cooking appliance become.

Become typical patterns recognized, such as when in a developing country the electricity usually fails at a certain time, The user should be advised that if he has a cooking program that lasts as long as it lasts in the appropriate period of the power failure, the cooking program probably will not can be done until the end. It is also conceivable that the cooking appliance, if due to a remaining time calculation it is detected that the end of a selected cooking program just in the period of an expected power failure could run into it, adjusting the cooking program accordingly, that an acceleration of the cooking program takes place, so that the cooking program before the expected start of the power outage can.

• 1. automatisches Ein- und Ausschalten für eine Zeit- und Stromersparnis
• 2. automatisches Vorheizen auf eine passende Betriebsart/Temperatur
• 3. Erstellen von Anzeigen zu geeigneten Zeitpunkten (z. B. Reinigungsaufforderung vor Ausschaltzeitpunkt)
• 4. Spülen des Dampfgenerators
• 5. Abkühlung vor Reinigungsprogramm oder einem Garprogramm

By recognizing switch-on or switch-off points, the device behavior can be intelligently adapted as follows:

• 1. automatic on and off for a time and power savings
• 2. automatic preheating to a suitable operating mode / temperature
• 3. Creation of displays at suitable times (eg cleaning request before switch-off time)
• 4. Rinse the steam generator
• 5. Cool down before cleaning program or a cooking program

If For example, a user to start production every Monday morning Frying fried eggs, this is what the cooking appliance recognizes on the selection of the automatic cooking program for fried eggs and can match this with the internal electronic calendar. The cooking appliance stores this and heats up to the given temperature Time (automatic detection of the switch-on time) on the corresponding Operating mode. That is, that the cooking appliance independently the cooking program "egg roast, thin" selects and already begins with the preheating, even before the user this has chosen yourself. At the same time considered the cooking appliance usually by the user used presets for the corresponding cooking program.

• 1. Option wird nie angewählt → Option wird gelöscht
• 2. Option wird selten angewählt → Optionen entfallen nicht vollständig, sondern werden in einem tieferen Untermenü gespeichert
• 3. Option wird häufig angewählt → als Option beibehalten bzw. gezielt zur Bedienung der Option auffordern und nachfragen
• 4. Option wird sehr häufig angewählt → Option ist keine Option mehr, sondern wird fest in den Garverlauf eingebaut und muss gegebenenfalls aktiv entfernt werden

Some cooking programs include additional options for the user whose use the cooking appliance can store. Such options in cooking programs are z. B. additional fermentation in baking programs, Umsteckcken the core temperature sensor when different sized food to be cooked with the same cooking program, the option "cutting skip", in which a user can skip the cutting of a crusty roast during an automatic cooking program "crusty roast", etc. Depending on the frequency of the selected options, different priority classes can be distinguished:

• 1st option is never selected → option is deleted
• 2. Option seldom selected → Options are not completely eliminated but are stored in a lower submenu
• 3. Option is often selected → retained as an option or promptly requested to operate the option and ask
• 4. Option is selected very often → Option is no longer an option, but is permanently installed in the cooking process and must be actively removed if necessary

For example could in a cooking program "Overnight roast" always the option "searing skip" is selected because the user has the roast before fried in a pan and thus not searing the want to use automatic cooking program. In this Case, the user may have a tilting frying pan next to one Combi steamer are always standing and frying manually. Thus, after the recognition or the user classification the Option omitted and the Anbratschritt automatically from the cooking process be removed.

One Another example of the observation of user habits is that the user during a cooking program about always at the same time the door (with combi steamer) or open the lid (with tilting frying pans). This door open is automatically detected and the time of the door opening is set in relation to the individual cooking phases or to the cooking time. Once a legality has been recognized, will an average value is formed from the relevant stored values. In the cooking appliance is now stored that the door or the lid is opened on average at a given time becomes. With a following cooking program can be determined on the basis of the so-recognized or calculated time automatically an optical and / or acoustic Signal to be implemented in the cooking process that the user indicates that at this time usually the Door is opened. Instead of the mean can also a weighted averaging with quadratic weighting Runaway leads become. Also, certain limits can be defined within which the values must lie in order to averaging contribute.

One such user behavior may occur, for example, when the Always paint a marinade on the product just before cooking ends would like to. He will then always be about 5 minutes before the end of the Cooking process open the door. The cooking appliance recognizes as legitimacy that always circa The door is opened 5 minutes before the end of the cooking time. After a significant number of operations becomes automatic signal to open the door visually and / or acoustically always 5 minutes before the end of the cooking process in the Process implemented. At the first appearance of the optical and / or Acoustic signal, the user through the input device also a name, in his opinion, to the given request fits, enter. For example, he could pretend that the text "Marinade Applying" along with the corresponding signal appears.

A Averaging to determine adjusted baseline settings The cooking programs may also be of interest if the user the basic settings are not always changed to the same extent. So it is possible to change the basic settings for one or more cooking programs that the user uses average and the averaged value as the new default for to use the cooking program (s). Furthermore, it is possible also changes to the wishes of the user take into account by adding to the mean only those values are used that are not longer than z. For example one month or any other period of time ago.

The usage habits of the user with regard to the amount of charge can also be recognized by the cooking appliance. Based on the load identifiers of the various cooking programs z. B. recognized that the user often cooks with full loads. This can be determined, for example, by the fact that after the loading of the cooking chamber, the cooking chamber temperature drops very sharply and the cooking appliance takes a long time to heat the cooking chamber back to the desired cooking space temperature. Of course, it is also possible to use other sensors to determine the load (weight detection, detection of which bays are used or an optical sensor, with which the loading of the bays is detected). An adaptation of the cooking programs is then to the effect that a higher preheat temperature is used when selecting these cooking programs. Likewise, a previous dehumidification, an adjustment of the remaining time calculation or a change in the fan speed as adjustment may be appropriate.

Also can the user's usage habits regarding the used accessories are evaluated. The in the oven introduced accessories z. B. with the help of barcodes or RIFD chips detected, and the frequency of use related to the different cooking programs and the times the usage can be evaluated. As a result, the cooking program adjusted if it is known that z. Typically for a particular application a catalyst introduced into the oven is causing a disturbing smoke and emerging Reduce odors. Also could be an adjustment the cooking time or an adjustment of the cleaning chemistry for a subsequent cleaning process appropriate be. If, for example, always a strong heat transferring Grill for the production of grill patterns on the food used in the cooking program "Stir-fried", the cooking appliance can be adapted to the grill grates start temperature use.

Becomes For example, it recognizes that the user is typically very long needed to load the cooking space after preheating, it may be useful to increase the preheat temperature, about the energy losses during the long door opening time during loading. Likewise, the preheat temperature be adjusted if it is detected that the user typically with certain caliber sizes of food items is working. In this case also the user-preferred size of the food to be considered in the calculation of the remaining time become. The user typically uses very large Cooking diameter, can during the remaining time calculation a correction factor be used, which takes this into account. The predicted Remaining time will be longer then before, because the cooking appliance with cooking goods with large diameters expected.

When Another criterion for a usage habit can also the frequent abort of cooking programs are used. Will a frequent interruption / shortening of Cooking programs detected because the cooking programs interrupted prematurely but at the same time the default settings of the cooking program remain unchanged remain, the corresponding cooking parameters, eg. B. a reduction of the cooking chamber temperature or a shortening the cooking time to be made.

A further usage of the user may be the cooking program extension be. Is after the cooking programs with manual Nachgaren an additional / missing Gare of the food produced, the cooking parameters can be adapted, d. H. there is an increase in the cooking space temperature and / or Extension of cooking time.

Should several different users with the same cooking appliance work, this can be entered via the input device to simplify the classification of users. Everyone User then receives a specific identifier, which he over transmits the input device to the cooking appliance, when working with the cooking appliance. It's natural, too possible to add RFID chips to the user's work clothes place, which automatically reads out and recognizes the cooking appliance, when the user approaches the cooking appliance, in particular when inputs are made to the cooking appliance or the door opened, closed or moved. A corresponding Input by the user can then be omitted or additionally carried out become.

Based the different criteria and user habits of the user Users can be grouped into specific clusters. With the grouping of users (eg hotels, chains, mass catering, System catering) can the cooking settings and cooking courses the cooking appliance additionally adjusted automatically become.

A public catering can z. B. be recognized that often full loads are used (in more than 60% of cases) that predominantly internal cooking parameters are changed to "by" (correction of the setting in over 80% of cases) that sel sel th the selection of the cooking program "Finishing à la carte" is used (less than 10% of cases) that often classic cooking programs such. For example, if noodles in gravy or roast are used (in more than 50% of cases) there is little overall mixing / alternation of the selected programs / cooking programs (if 10 programs account for more than 80% of the total selected programs), if at least once a day automatic cleaning of the cooking appliance is carried out when there are no days off (appliance is used every day within at least 3 weeks), if fixed production times are used (a fixed number of operating hours depending on the time of day indicates fixed working hours and operating times), if HACCP data are downloaded regularly, that accessories such as hoods or Catalysts are not installed (exclusion criterion), and / or if stand-alone units are used (in the case of floor-standing units, a smaller sample size is enough to decide whether it is a common meal). Only by linking all or several events with a different sample size per event can sufficient detection reliability be ensured.

When The result can be different cooking settings and cooking programs be adapted for a communal catering typical. For example, for the target core temperature very high values are set, as in the public catering Usually care is taken that the food is cooked well. The default values for the cooking programs are therefore set to "through". This can be for a single cooking program, different cooking programs or even transferred to all cooking programs. As well It is believed that often uses full loads so that the preheat temperature of the cooking programs increases This setting can be for full loads is more suitable.

Next the usage habits and the resulting operating concepts or cooking courses can have real readings during cooking plausibility checks regarding the correctness of the adaptation. Approved For example, a user may always select the "saute-skip" option this option key will be hidden. This can be done by a plausibility check the core temperature can be confirmed as follows: Does the Core temperature faster or exists a temperature profile in the meat, immediately after the food has been placed in the oven was, it can be assumed that the food previously seared has been. Is a gas sensor for monitoring the cooking chamber atmosphere used, it can be recognized that a typical frying smell exists is when the food is introduced into the oven. The hide the option key turned out to be correct. If, however, it is determined that the food is not sautéed in the cooking space is introduced, the user can be asked if he really wants to skip roasting and then, if necessary, a correction made to that effect be sure that the "saute-skip" option on the next time the cooking program appears again.

Also is an adaptation of the operating concept / user interface depending on the history of the operation of the cooking appliance possible, with a clustering / grouping of users according to production habits, as described above.

A automatic adjustment of the operating concept / user interface takes place, for example, by a new sorting and restructuring the cooking program options. For one For example, mass catering can be the selection of classic Cooking programs are facilitated by this one menu level be moved to the top.

This can also detect user habits or a regularity in the behavior at production start or end of production for an optimization of the device setting can be used. For example, if a user always starts at the start of production with the manual operating mode "hot air, 250 ° C" (frequency over 80%) so a change in position can be just this manual Operating mode with respect to the operating menu performed (the routes to select this manual mode be shortened). It is even conceivable that when turning on the cooking appliance directly into the operating mode "hot air, 250 ° C "jumps.

Is working the user often with automatic cooking programs (frequency over 80%) can be the operating level for the automatic cooking programs be moved to the top, or just a few frequently used cooking programs in the upper operating level of the menu be moved.

Also regarding the selection and use of options in cooking programs the user can adapt the operating concept. If z. For example, options should never be used (eg in the cooking program "Roasting with crust "will never" skip "option used), these selection options can be hidden to the operating concept / menu navigation for to simplify the user. The appropriate options will be be moved to a lower level of the menu, so that they are still available.

II. Work program score classification

A Improving the results of work programs, such as cleaning or cooking programs, can from a user's point of view also by doing so be achieved that a cooking appliance from the behavior of the User learns after a completed cooking program.

breaks the user cooking programs z. B. often or always short before reaching the end of the cooking program, it can be assumed be that the user at the settings he chooses a lower level of browning, overcrusting or any other form of commodity than that of the automatic cooking program was estimated. The cooking appliance In such a case, the corresponding cooking program automatically adjust it to lower tanning, encrustation or Gare is designed. At a next call of the Cooking program by the user then appears on a display device z. B. "cooking program adapted" and "browning", "crusting" or the gare in question was "reduced". The user can then start the modified cooking program or by a Input reject the modification of the cooking program. Likewise is it is conceivable to give the user the opportunity to reinforce or mitigate the corresponding modification. For example, a dialable button will appear on one Touchscreen of the cooking appliance on which the option "Standard" is preset is. The user can select by pressing the key or input at an input device of the cooking appliance, this default on "easy", "not at all", "strong" or "very strong "and thus the modification of the Additionally influence cooking program.

Of the reverse case arises when after finishing a cooking program the food is not removed from the oven, but directly after Completion of the cooking program an additional hot air phase or another continuation of the cooking program by the user is set manually. The missing removal of the food from The cooking chamber can be recognized by the fact that the core temperature in the Cooking space remains, d. H. the temperatures at the Kerntemperaturmhler stay the same, and / or the door is not open or too short is, and / or if a sensor for monitoring the condition the cooking chamber atmosphere is present in the cooking appliance, It is recognized that the food just cooked remained in the oven is, because still flavors of the cooked food in the cooking atmosphere escape. If this happens once or several times, it can Be adjusted to the effect that at the same Settings of the corresponding cooking program next time Call by the user a strengthening of the tanning, Crying or Gare is preset. The user is using Help the display device of the cooking appliance via the modification of the cooking program informs as soon as he has the cooking program calls. He can then change the strength of the modification determine the input device. Has been previously, for example a reduction in tanning at the same settings of the cooking program, the gain drops then correspondingly weak, d. H. the reinforcement is scaled down accordingly, so even at one very strong modification at most the original one Basic setting is achieved.

On the base of the input given the basic settings and the selected cooking program can be closed on it be the same user on certain other cooking programs probably also wish a similar modification of the cooking programs would. This can be done by selecting these other cooking programs subsequently considered by the user become. That is, in addition to the original modified cooking program also other similar cooking programs, where to expect a similar request from the user is to be modified.

To can the cooking programs and other work programs in Work program classes are classified, where the change a program from a class also simultaneously changing the Work programs in the same work program class. ever After structuring the work program classes can such but also be associated with only one work program. In this case If the work program class consists of only a single work program, z. B. a specific cooking program or cleaning program.

However, the most direct way to know the wishes of the user is to ask them directly after completing a work program. For this purpose, the cooking appliance shows after completion of the work program on the display device, for example, a selectable button "Feedback". When this button is selected, a menu will appear where the user can provide feedback on the work program that has just expired. It is also possible to save the work program concerned with or without an identifier together with the date and time and the basic settings, so that the user can also enter the feedback at a later date, by using the menu in a special feedback menu of the cooking appliance invokes a certain time in the past and gives the feedback at a time when he has time or when he needs the cooking appliance for nothing else and / or he has the relevant information about a food. In the menu, the user z. B. specify what he is satisfied or dissatisfied with the corresponding program. For this he confirms whether he was satisfied with the result and / or the resource expenditure of the program. If the program has not worked satisfactorily at any point, a sub-menu will appear that specifically with which the user was not satisfied. Based on user input, parameters of the following programs are adapted, ie optimized for the user. These adjustments / optimizations are saved for the respective program.

In limited scope can provide such feedback even with the basic functions of the cooking appliance are obtained. The polled end result Thus, a cooking result, a cleaning result or a technical Affect the cooking appliance itself. That's the way it is, for example possible, the user according to the basic settings for the rotational speed of the fan wheel to interrogate. Is the user for example think that five preset fan levels differ too much in the lower speed range, it is possible either an additional fan level in the low Speed range or the existing five To modify fan levels so that the middle fan levels to be shifted towards lower speeds. It is also possible to obtain feedback on the structure of a menu itself and z. B. to modify an input menu itself. expected the user, for example, under the menu "roast" one Selection option for a large roast turkey, so he can enter this as feedback, and at the next Selection of the menu item "Roast meat" appears as an additional option the cooking program "turkey roast" or "poultry", which the user can then select.

cooking results can have an outer and an internal cooking parameter are evaluated. An outer one Cooking parameter is characteristic of the browning, the uniformity of the tanning, the Crunchiness, the expression of the crust, the volume of the cooked garguts, the surface finish of the food, So in general the properties of the surface of the cooked garguts. An internal cooking parameter is characteristic for the degree of fermentation, the juiciness, the pore structure, the Delicacy, consistency, in general the properties inside the cooked food. As resources come in cooking the cooking time, the weight loss of the food, the use of materials of food, water consumption, energy consumption and the gas consumption in question. When cleaning, besides water consumption, Energy consumption and gas consumption also consumption Cleaning materials and the duration of the cooking program of interest. To judge a cleaning result comes naturally also the cleaning effect into consideration. These are inputs of the user to the residual dirt surface, expression of the residual dirt, the Gloss inside the cooking appliance (lime scale) and the adhesive strength of the remaining dirt possible.

The Query user satisfaction can generally be done manually the input device of the cooking appliance done. Likewise is but it is possible to perform a voice-controlled input. Depending on how detailed the feedback of the user is, you can after the input different measures are taken. If you only get the input "satisfied" or "not" as feedback satisfied ", this is a minimum of information for a further course of action. In the case of a dissatisfaction can z. B. checks the basic functionality of the cooking appliance become. For this purpose, the cooking appliance can perform a self-diagnosis and / or a corresponding message to a service technician hand off. Especially if only a little feedback entered by the user may be additional Information that results from the behavior of the user let, be resorted to. For example, if the user after using the cooking program "Stir-fried" afterwards set a hot air operation at high temperatures, without having to remove the food from the cooking space beforehand, this is the case assume that he is getting a stronger tan would have wished on the food. This information can then be recalled when the next cooking program is called consider. Is the user after the next execution of the cooking program "fried" satisfied, so The change in the cooking program seems to have been successful to be and will be maintained.

precise Information can be obtained by querying, whether the user is satisfied with the settings of specific parameters was. This can be z. B. by a selection on a scale respectively. The next time you call a program can then a correction of the parameters take place. If the actual setting and the desired state are within predetermined parameter limits, it is possible to save the new parameters. If the target state outside the specified parameter limits, if the state was just outside the previously used Scale is an extension of the parameter limits z. B. in shape a stepless selection done. If the target state is outside the limits of what is possible by the cooking appliance, so will the User informed that his wishes are not possible. Likewise, the user can issue a warning obtained if he wishes target states outside the hygienic limits of each country. That's the way it is for example, not common in Europe, in poultry, the end core temperature is below 72 ° C to choose, otherwise the food from European View is hygienically not perfect.

For example, user satisfaction may be related to a grill pattern and / or cooking time be queried directly after the cooking program "Grilling" in five steps as follows: Question: "How satisfied are you with the grill pattern?" Very good = 1 Well developed = 2 Still satisfying = 3 Too weak = 4 Not pronounced = 5 Question: "How were you satisfied with the cooking time?" Shorten cooking time = -1 Cooking time alright = 0 Extend cooking time = +1

Either the user himself or herself can choose which evaluation he wishes to carry out, or he is presented with a single or a selection of evaluation options. This can also be done in the form of a selection menu, eg. B. arranged according to inner cooking parameters and outer cooking parameters, done. Depending on the selection and input of the user then an adjustment of the programs is performed. If, for example, the grill pattern is "still satisfactory" and the cooking time "in order", the cooking chamber temperature is increased by 20 ° C or, if the cooking space temperature can not be increased any further, the cooking time is increased by 1 min. If, for example, the browning (external parameter) is good and the cooking (inner cooking parameter) somewhat too low, the cooking chamber temperature can be increased slightly, while the cooking time is reduced slightly or the core temperature setpoint is slightly reduced. The possible adaptation of the cooking chamber climate due to the input by the user during the cooking program "Grilling" could for example be as shown in Table 2: grilling temperature humidity cooking time fan speed 1 + 0 ° C + 0% +0 min Remains 2 + 0 ° C + 0% +0.25 min Remains 3 + 10 ° C -10% +0.5 min Remains 4 + 15 ° C -15% +1 min Higher level 5 + 20 ° C -20% + 2 min Higher level Table 2: Modification of the cooking chamber climate in the cooking program "Grilling" due to user input

There the user can re-evaluate after each cooking program, approach the cooking programs are more and more in line with the wishes of the user. For a more precise fine adjustment, the Step size (cooking chamber temperature, humidity, cooking time, Core temperature set point, etc.) as the number of ratings increases be reduced.

aims the query on whether the user with the result or the Consumption of resources is satisfied, so can adapt all possible parameters with regard to the achievement of objectives (cooking program sequence, Actuators of the cooking appliance, cleaning process, etc.) take place.

finds For example, a query about a finished cooking program via the input device is held directly on the device, which is the satisfaction the user z. B. with the achieved browning of the food is concerned, as an input option is a scale of single parameter in X stages, for example in five Steps, conceivable. As a query to the outer cooking parameter Browning can then, for example, the question appear: "How would you rate your current tanning result "or" what is your tanning goal? ". Just below it can an ad with five different color swatches appear, on which the tanning as brightness distribution or in True color is displayed. Is it the input device around a touch screen, the color in question can be selected directly become. Otherwise, over a frame that the field framed, and with the help of arrow keys or a Knob on the control unit of the cooking appliance the corresponding Assessment of the cooking result and input to the tanning destination respectively.

As a result of the feedback from the user, the following cooking program z. B. adapted by changing the cooking chamber temperature and / or the cooking time. It is internally noted that the far The parameters queried are not significantly changed. If a change in the other parameters is unavoidable, the user must be informed in advance or follow-up. For this, the information about the possible variables must be linked to the cooking program.

is the user is satisfied with the sensory cooking result however, a shorter cooking time, he can get this feedback in the Frame a query also over a scale or over give direct time input. As a result of user feedback is the following cooking program with regard to the operating mode, type of energy, the climatic parameters adjusted. For example, a shorter one Microwave clocking, d. H. a higher microwave power respectively.

If z. B. simultaneously increases the tanning and the Cooking time should be shortened, the cooking space temperature must be increase very much. As the various user inputs can influence each other, is in the changes after the second and subsequent user entries, those of the previous ones considered. The one selected by the user first Parameter is leading because it is assumed that this Parameter due to prioritization when entering for the user is the most important thing. For example, the user dials a shorter cooking time and this is without negative influences to other parameters (eg weight loss) not possible so he can be notified after entering it and confirm this (5 min faster - weight loss about 5% higher - ok?).

is for example, a user is satisfied with a cleaning result, but criticizes a too high water consumption, so can he also in the context of the query also has a Scale or via a direct water quantity input. As a result of the feedback will be the following cleaning program customized. It is within the framework of the Sinner circle, which is out the prior art is well known, for. B. an increase the cleaning time or an increase in the use of chemicals conceivable. These consequences, which result from the water consumption can be communicated to the user. So it is also possible for the user to decide about it whether to reduce the amount of water consumed Increase the cleaning time or increase the use of chemicals would prefer. He can then select one of the two options or on the reduction to abstain from water consumption.

• 1. Anpassung der Programme → Anwenderwunsch erfüllt → keine Auswirkungen auf weitere Parameter
• 2. Anpassung der Programme → Anwenderwunsch erfüllt → Auswirkung auf weitere Parameter → die Auswirkungen werden angezeigt oder verschwiegen (falls die Auswirkungen gezeigt werden, können diese mit einer Eingabe seitens des Anwenders bestätigt oder abgelehnt werden)
• 3. Anpassung der Programme zur Erfüllung des Anwenderwunschs nicht möglich → Anpassung soweit möglich → Aufzeigen der Grenzen

For the desired entries of the user different scenarios are conceivable:

• 1. Adaptation of the programs → User request fulfilled → no effects on further parameters
• 2. Adaptation of the programs → User request fulfilled → Effect on further parameters → the effects are displayed or concealed (if the effects are shown, these can be confirmed or rejected with an input from the user)
• 3. Adaptation of the programs to fulfill the user's request is not possible → adaptation as far as possible → showing the limits

Of the The advantage of the user query lies above all in the fact that a program specially and directly adapted to the user's wishes can be optimized to that effect. These empirical values become stored in the cooking appliance and can by the Sales are queried. So can the experience from the market for further developments. Even without the performance and its impact on results To judge, the user can according to his Prioritize optimizations.

III. User classification and work program score classification

As already mentioned, on the one hand, modifications of settings of work programs of cooking appliances evaluated by users for classification / clustering of users become. On the other hand, through a classification / clustering the user modifying parameters of work programs be carried out automatically. But it is also possible that at the same time a classification of a user automatically and a classification of a work program result a user take place and depending on both classifications future work programs will be changed, Information on a display device of a cooking appliance or in a location remote from the cooking appliance, for example at a control center.

Thus, according to the invention, an intelligent human-machine interface is provided for cooking appliances for the first time, which at the same time leads to an optimization of work programs of the cooking appliance, be it with regard to a cooking result, a cleaning result, a resource consumption or the like. In this case, for example, one of the applicants under the trade name SelfCooking Center ^® represents Combi steamer can go out as a cooking appliance, which is additionally equipped with the previously described functions in order to arrive at such an optimization.

The in the foregoing description, as well as the claims and embodiments disclosed features of the invention can be used individually or in any combination for the realization of the invention in its various Embodiments be essential.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• DE 10300465 A1 [0003]
• EP 1758000 A1 [0004]
• EP 0285056 B [0005]
• - EP 1605730 A1 [0006]
• US 5875430 [0007]

Claims (27)

A method for providing an intelligent human-machine interface in cooking appliances, characterized in that the satisfaction of a user and / or a monitoring person with the operation of at least one of the functional units of the cooking appliance and / or the imple tion of one of the work programs of the cooking appliance is queried, and / or the user and / or the supervisor can enter said satisfaction at a time selected by him / her. Method according to claim 1, characterized in that that the satisfaction is queried automatically, preferably after carrying out at least part of a work program, especially directly after the work program, or too a certain later, preferably selectable, time. Method according to claim 1 or 2, characterized that satisfaction about an input device, a Intranet, the Internet and / or wireless input. Method according to one of the preceding claims, characterized in that the user in one or more user classes can be classified, preferably with a weighting, in particular for each application class, and / or work program can be classified in one or more work program classes, preferably with a weighting, in particular for each Work Program class. Method according to claim 4, characterized by Changing at least one setting of the cooking appliance and / or outputting at least one piece of information about the Cooking appliance as a function of at least one class classification. Method according to claim 4 or 5, characterized that the weighting of each class when changing at least one setting of the cooking appliance and / or the Outputting at least one piece of information about the cooking appliance is taken into account. Method according to one of the preceding claims, characterized in that in a plurality of users each User with the help of at least one sensor, by at least one Input to the input device and / or via at least a first size for at least one Setting of the cooking appliance by the user characteristic is at least a second size for at least one change in a setting of the cooking appliance is characteristic of the user, and / or at least a third size responsible for satisfaction the user and / or a supervisor such as one Service technician, a customer service representative, a health inspector, a chef or the like, with at least one Work program of the cooking appliance is characteristic identified becomes. Method according to one of claims 4 to 7, characterized in that at least one criterion of classification a user in a user class and / or at least one criterion the classification of a work program in a work program class can be changed or can, in particular of the user and / or the supervisor, preferably via the input device, an intranet, the intranet, a telephone and / or wireless. Method according to claim 7 or 8, characterized that the first, second and / or third size changed can or can, and / or depending a used functional unit and / or a used accessory and / or by calling a particular work program, in particular Diagnostic program, at least one class classification criterion, preferably as a function of time, can be changed. Method according to one of the preceding claims, characterized in that at least one setting of the user and / or at least one automatic setting of the cooking appliance when selecting a work program of the same by the user checked for plausibility and / or changed depending on a class classification preferably after carrying out a specific work program for future executions at least this work program. Method according to one of claims 5 to 10, characterized in that when changing a work program of a work program class and all other members of this work program class to be changed. Method according to one of claims 4 to 11, characterized in that the work program class arrangement depending on the operation of performing the functional unit (s) involved in the corresponding work program of the cooking appliance, operating mode (s) of the cooking appliance, a desired cooking space climate, a desired cooking level, a desired degree of purification and / or a target resource consumption is performed. Method according to one of claims 5 to 12, characterized in that at least one in dependence Classification change of attitude the cooking appliance and / or output of information automatically is carried out after confirmation of automatically proposed change is carried out, and / or after requesting the proposed change, preferably the proposed change of the User and / or the supervisor changed can be. Method according to one of claims 5 to 13, characterized in that in the case in which the change to a change in attitude the display device of the cooking appliance acts on the one Operating menu is displayed, the operating menu depending on is changed by the class classification, in particular by Omitting at least one piece of information, omitting at least one piece of information Input possibility, adding at least one other information, adding at least one other Input possibility and / or resorting of processes and / or information and / or input options. Method according to one of claims 5 to 14, characterized in that depending on a Class information issued information help information and / or an assessment of the operation of at least one of the functional units the cooking appliance and / or an assessment of the user and / or an assessment of a cooking result, a cleaning result and / or consumed resources. Method according to one of claims 5 to 15, characterized in that depending on a Class information output at least part of the Course at least one measure over the time, in particular to a cooking space climate, a degree of cooking, a Degree of purification and / or saving of resources such as gas, electricity, Water, detergent, time or the like, and / or at least part of the process of a selected work program, especially as a function of time. Method according to one of claims 5 to 16, characterized in that depending on a Class arrangement output information about the display device of the cooking appliance or one separate from the cooking appliance Display device, such as in a control center, a service station, on a remote control or the like, is displayed preferably the display in the form of alphanumeric characters, symbols and / or graphically and / or the displayed information stored and / or can be printed. Method according to one of the preceding claims, characterized in that a plurality of information simultaneously or at least partially overlapping. Method according to one of claims 4 to 18, characterized in that the user class classification at least takes into account the first, second and / or third size will or will be. Method according to one of claims 4 or 19, characterized in that for user class classification at least the input to the at least one input device for the cooking appliance, at least one by the evaluation of output data at least one sensor of the cooking appliance certain action of User and / or at least one movement of at least one movable Part of the cooking appliance is considered or become. Method according to one of claims 3 to 20, characterized in that the input device is selected as part of the cooking appliance, a computer, a remote control and / or a mobile phone, in particular for an input by touch and / or voice input, and / or the movable part as a door, a lid, a detergent container, an accessory, such as a food support, a Garprozessfühler insertable in Gargut or the like, a Gargutkonditionierer and / or a sensor, Air guide, is selected. Method according to one of claims 5 to 21, characterized in that the setting of the cooking appliance is determined from the setting of at least one functional unit the cooking appliance and / or the selection of at least one work program of the cooking appliance. Method according to claim 22, characterized in that that the functional unit as at least one heating device, a cooling device, a device for supplying Moisture in a cooking chamber, a device for removal Moisture from the oven, a means for feeding a gas in the cooking chamber, a device for steaming, a Device for Ab lead a gas from the oven, a Data transmission device, a display device, a Output device, an input device, a cleaning device, a blower device, a circulation device, a sensing device, an evaluation device, a memory device, a lighting device, in particular for the cooking chamber, and / or a control or regulating device selected will, and / or the work program as a cooking program, a Cleaning program, a diagnostic program, a help function program and / or a mode program is selected. Method according to one of claims 4 to 23, characterized in that for class classification at least a time information is taken into account, wherein the time information In particular, it is determined from a time, a time of day, a Season, a date, a duration, a break and / or a frequency. Method according to Claim 24, characterized that the time information about at least one timer, in a storage device of the cooking appliance or outside the cooking appliance stored data, one with the cooking appliance in data transfer connection standing evaluation device, the operation at least one of the functional units of the cooking appliance via the time and / or the setting of an operating mode, a desired cooking chamber climate, a desired cooking degree, a desired degree of purification and / or a target resource consumption via the time is determined. Method according to claim 24 or 25, characterized that the time information is determined from a time course, preferably starting from the first operation of the cooking appliance last on-circuit of the cooking appliance, from the last call at least one work program, from a certain time, time of day and / or Season, within a season and / or within one, in particular specified by the user and / or the supervisor Period. Cooking appliance with a control and / or regulating device for performing a method according to any one of the preceding Claims.