Patents by Inventor Juergen Klasmeier
Juergen Klasmeier has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Method for Detecting an Overload of a Cooking Apparatus with Cooking Products, and Cooking Apparatus
Publication number: 20200245809Abstract: A method of detecting an overload of a cooking appliance (10) with food to be cooked is described, in which the food to be cooked is optically detected and/or a cooking chamber humidity profile and/or cooking chamber temperature profile is/are detected and evaluated during an ongoing cooking process in order to draw conclusions about an overload of the cooking appliance (10), taking into account the selected cooking program. A warning signal is output if an overload of the cooking appliance (10) has been detected. Further described is a cooking appliance (10).Type: ApplicationFiled: August 21, 2018Publication date: August 6, 2020Inventors: Juergen KLASMEIER, Torsten BRINKMANN, Christine GESCHKE, Tim REUTER -
Publication number: 20160088972Abstract: A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. A cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.Type: ApplicationFiled: December 9, 2015Publication date: March 31, 2016Inventors: Peter Wiedemann, Torsten Brinkmann, Katrin Lauterbach, Anja Machowetz, Juergen Klasmeier, Thomas Schreiner, Simone Roesler, Judith Kling, Martin Heinrich
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Publication number: 20130236615Abstract: A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. One cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.Type: ApplicationFiled: August 12, 2011Publication date: September 12, 2013Applicant: RATIONAL AGInventors: Peter Wiedemann, Torsten Brinkmann, Katrin Lauterbach, Anja Machowetz, Jürgen Klasmeier
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Patent number: 8269151Abstract: The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of the first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the course of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2?t1. The invention also relates to a cooking appliance for carrying out such a method.Type: GrantFiled: December 6, 2007Date of Patent: September 18, 2012Assignee: Rational AGInventors: Juergen Klasmeier, Michael Greiner, Peter Wiedemann, Manfred Breunig, Bruno Maas, Michael Fink, Judith Kling, Cornelia Dietmayer
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Patent number: 8147888Abstract: A method for managing cooking programs first comprises selecting, at a point in time (t0), a type of item to be cooked (i), items (j) of the type of item to be cooked (i), and various treatment planes (k) of a cooking compartment that are to be filled at a point in time (t2) with the items (j). Then, each treatment plane (k) is filled at point in time (t2) with the items (j). Then, in dependence on at least the filling of the cooking compartment with items to be cooked at point in time (t2), a first cooking temperature is set at a point in time (t3). Then, a signal for removing the cooked items (j) from the cooking compartment is emitted at a point in time (t4ki) for each treatment plane (k).Type: GrantFiled: February 15, 2007Date of Patent: April 3, 2012Assignee: LechMetall Landsberg GmbHInventors: Judith Kling, Michael Greiner, Jürgen Klasmeier, Bernhard Schuehler
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Publication number: 20100213182Abstract: The invention relates to a method for displaying the curve when a desired climate has been reached in a cooking compartment of a cooking appliance by taking into account at least one actual value of the first variable that changes over time and is characteristic of the climate in the cooking compartment. Said method is characterized in that the actual value of the first variable is detected at least once during an interval t0 to t1 and is compared with a desired value of the first variable, said desired value characterizing the desired climate, a point in time t2 when a second interval is to begin and/or the point in time t3 when the desired climate has been reached is/are estimated in accordance with said comparison, and the course of the first variable over time is taken into account at least once when estimating the point in time t3 during a second interval t2 to t3, wherein t2?t1. The invention also relates to a cooking appliance for carrying out such a method.Type: ApplicationFiled: December 6, 2007Publication date: August 26, 2010Applicant: RATIONAL AGInventors: Juergen Klasmeier, Michael Greiner, Peter Wiedemann, Manfred Breunig, Bruno Maas, Michael Fink, Judith Kling, Cornelia Dietmayer
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Patent number: 7409311Abstract: A method for cooking a cooking load includes at least two particularly individual items for cooking, the cooking state of which is characterized by at least two cooking state parameters, including a first cooking state parameter and a second cooking state parameter, in a cooking chamber with application of at least one measuring device for recording values of at least one property of at least one cooking load, for determining at least one of said cooking state parameters, which alters depending on the cooking process, whereby at least two of the items for cooking in the cooking load, differ in size, total surface area, volume, weight and/or diameter, in particular, mean diameter.Type: GrantFiled: October 25, 2005Date of Patent: August 5, 2008Assignee: Rational AGInventors: Judith Imgram, Andrea Jürgens, Katrin Lauterbach, Jürgen Klasmeier, Michael Greiner, Roland Sterzel
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Publication number: 20080105139Abstract: A container is provided for receiving cooing products to be cooked in a cooking chamber. A substantially circumferential upper rim is provided, sidewalls are provided, and lower region comprising a bottom. The bottom has at least one arch which is raised, at least a portion of which is towards the center of the container. At least one bottom rib is provided.Type: ApplicationFiled: January 9, 2008Publication date: May 8, 2008Inventors: Gerhard Kramer, Katharina Wallenwein, Judith Imgram, Andrea Juergens, Michael Greiner, Juergen Klasmeier
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Patent number: 7232978Abstract: A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0?B<A, in such a way that, when GTa becomes essentially the same as GTe, KTa reaches KTs more-or-less simultaneously.Type: GrantFiled: August 19, 2005Date of Patent: June 19, 2007Assignee: Rational AGInventors: Andrea Jürgens, Judith Imgram, Katrin Lauterbach, Kathrin Hildenbrand, Roland Sterzel, Michael Greiner, Jürgen Klasmeier
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Patent number: 7196292Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially theType: GrantFiled: March 1, 2004Date of Patent: March 27, 2007Assignee: Rational AGInventors: Judith Imgram, Andrea Jürgens, Katharina Wallenwein, Thomas Garner, Michael Greiner, Jürgen Klasmeier, Thomas Schreiner
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Patent number: 7150891Abstract: A method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, includes a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature. The method includes detection of a faulty insertion of the cooking process probe external to the product to be cooked by using recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.Type: GrantFiled: December 11, 2001Date of Patent: December 19, 2006Assignee: Rational AGInventors: Michael Greiner, Andrea Jürgena, Katharina Wallenwein, Jürgen Klasmeier, Jarosjay Klouda, Rene Markus, Christoph Reichmann