Methods for processing food products

Abstract

 A method for preparing a food product in a culinary apparatus controlled by a control unit, comprises subjecting a selection of ingredients to a sequence of operations prescribed by a recipe; during said preparing, said control unit generates a message that requires an operator to introduce at least an ingredient of said selection, so that said culinary apparatus can run on said at least an ingredient an operation of said sequence.
A method for heat-treating a food product in a culinary apparatus controlled by a control unit, comprises subjecting said product to a heat cycle having at least a treatment parameter; said control unit receives as an input information relating to said product and selects the value of said at least a treatment parameter on the basis of said information.

Description

[0001] The invention relates to methods for processing food products. In particular, the invention relates to a method for preparing a food product by following a recipe, a method for heat-treating a food product and a method for controlling a culinary apparatus by means of a remote computer connected to the culinary apparatus.

[0002] Apparatuses for cooking foods are known that enable the operator to set a desired cooking time and temperature. Owing to a warning signal, for example of acoustic type, generated by the culinary apparatus, the operator is informed that the set temperature has been reached and maintained for the desired time.

[0003] These culinary apparatuses have some drawbacks that become apparent above all when it is necessary to prepare a food according to a complicated recipe. In such a case, for each recipe phase, the operator has to set the appropriate cooking temperature and time and between one phase and another one of the recipe he must remember to introduce the necessary ingredients in the prescribed quantity. If, for example, the operator wishes to prepare a Bolognese sauce, he first of all has to pour the correct quantity of oil into the saucepan and heat it to the ideal temperature for frying, then pour a suitable quantity of vegetables into the oil and set a suitable cooking time and temperature to enable the vegetables to brown. The operator then has to remember to add the meat in the quantities prescribed by the recipe, and to set a new cooking time and temperature and so on for all the phases of the recipe.

[0004] The operating methods disclosed above oblige the operator to remember precisely the sequence of operations to perform, the quantities of each ingredient to be used during preparation of a food and the cooking temperature and time for each phase of the recipe or to periodically consult the recipe to be carried out. This may be burdensome when complicated foods have to be prepared, especially in large quantities, as occurs in industrial kitchens. Furthermore, if the operator is simultaneously preparing several foods that are different from one another there is the risk of mixing up the relative recipes by introducing the wrong ingredients during the preparation of a food.

[0005] Chillers are furthermore known that are suitable for receiving a food product to cool it, taking it for example from the temperature at which the product is when it leaves the oven to a lower temperature, normally 8°C, at which the food product can be kept for a limited period of time. The chillers have to operate in compliance with certain conditions prescribed by current food legislation regarding, for example, the temperature in the reducing chamber, the final temperature at the core of the product and the reduction time required to bring the core of the product to the desired final temperature. These conditions and/or the ways to reach them depend on the type of food product introduced into the chiller and on its quantity.

[0006] In known chillers, the operator has to set the desired values of the operating parameters manually. This means that the operator has to consider attentively the type of product to be chilled and its quantity and input on the basis of current legislation, the appropriate parameter values. There is therefore the risk that the operator will commit errors in calculating the operating parameters of the chiller.

[0007] Similar drawbacks occur in traditional pasta cookers, in which the operator has to manually set the values of certain operating values, for example cooking temperature or time.

[0008] Apparatuses are known for heat-treating a food product, in particular, refrigerating rooms, which generate an alarm message when a situation occurs that could compromise the correct treatment of the product. This alarm may be of the remote type, for example comprising a siren that comes on in a room in which an operator is present, such as a porter's lodge.

[0009] An alarm of the type disclosed above nevertheless does not enable the operator to obtain information on the type of problem that has occurred in the culinary apparatus or, if there is a plurality of culinary apparatuses, to deduce the apparatus in which the alarm occurred. Furthermore, the alarm is perceptible only in the room in which the siren has been installed.

[0010] An object of the invention is to improve the methods for preparing food products according to a preset recipe.

[0011] A further object is to prevent the operator introducing the wrong ingredients when preparing a food product following a certain recipe.

[0012] A still further object is to enable an operator to simultaneously prepare several food products that are different from one another, with virtually negligeable risks of error.

[0013] Another object is to simplify the methods for heat-treating food products.

[0014] Still another object is to simplify the operations that an operator has to perform during heat-treatment of food products, thus consequently reducing the possibility of error.

[0015] Another object is to simplify the control methods of culinary apparatuses, in particular as regards the generation of alarms.

[0016] In a first aspect of the invention, there is provided a method for preparing a food product in a culinary apparatus controlled by a control unit, comprising subjecting a selection of ingredients to a sequence of operations prescribed by a recipe, characterised in that, during said preparing, said control unit generates a message that requires an operator to introduce at least an ingredient of said selection, so that said culinary apparatus can execute on said at least an ingredient an operation of said sequence.

[0017] Owing to this aspect of the invention, it is possible to simplify the preparation of food products according to even elaborate recipes because, whilst executing the recipe, the control unit instructs the operator precisely in the ingredients to be inserted during the phase being executed. As a result, the operator no longer needs to remember precisely the recipe or to consult it periodically. Furthermore, the operator can supervise the execution of several recipes in various culinary apparatuses without risking introducing into a culinary apparatus an ingredient to be introduced into another culinary apparatus.

[0018] In a second aspect of the invention, there is provided a method for heat-treating a food product in a culinary apparatus controlled by a control unit, comprising subjecting said product to a heat cycle having at least a treatment parameter, characterised in that said control unit receives as an input information relating to said product and selects the value of said at least a treatment parameter on the basis of said information.

[0019] Owing to this aspect of the invention, it is possible to simplify the heat-treatments of food products and reduce the risks of errors on the part of the operator. On the basis of the information received regarding the food product, for example the type of product and/or its weight, the control unit in fact selects the appropriate values of the treatment parameters. The risks of operator error in the determination of the treatment parameters are thus substantially eliminated.

[0020] In an embodiment the culinary apparatus comprises a chiller. In another embodiment the culinary apparatus comprises a device for cooking pasta.

[0021] In a third aspect of the invention, there is provided a method for controlling a culinary apparatus by means of a remote computer connected to said culinary apparatus, comprising generating an alarm when in said culinary apparatus an operating fault occurs, said alarm being displayed on a screen of said computer.

[0022] Owing to this aspect of the invention, it is possible to inform the operator of fault situations of potential hazard that have occurred in a culinary apparatus, even when the culinary apparatus is far from the computer accessible to the operator. Furthermore, on the computer it is possible to display information regarding the type of culinary apparatus in which the fault occurred and the type of fault that occurred. Lastly, the computer can be moved easily by positioning it where it is most convenient for the computer. The invention can be better understood and implemented with reference to the attached drawings that show some embodiments thereof by way of non-limitative example, in which:

Figure 1 is a schematic perspective view of a system for processing food products;

Figure 2 is a table for configuring the system in Figure 1;

Figure 3 is a flowchart that schematically shows the execution of a program for preparing a food product according to a preset recipe in the system in Figure 1;

Figure 4 is a table by means of which an operator can input a recipe into the system in Figure 1;

Figure 5 is a table showing the phases of a recipe for preparing a Bolognese sauce;

Figure 6 is a table showing the phases of a recipe for preparing a veal roast;

Figure 7 is a table showing the phases of a recipe for preparing another veal roast;

Figure 8 is a table showing the phases of a recipe for preparing boiled beef;

Figure 9 is a table showing the phases of a recipe for preparing a bechamel sauce;

Figure 10 is a table showing the phases of a recipe for preparing another Bolognese sauce;

Figure 11 is a table showing the phases of a recipe for preparing a bechamel sauce with milk and butter;

Figure 12 is a graph recorded by the computer of the system in Figure 1 during heat treatment;

Figure 13 is a table showing the alarms that may occur in a cooking and mixing device of the system in Figure 1;

Figure 14 is a table showing the alarms that may occur in a convection-steam oven or in a convection oven of the system in Figure 1;

Figure 15 is a table showing the alarms that may occur in a steam oven of the system in Figure 1;

Figure 16 is a table showing the alarms that may occur in a further cooking and mixing device of the system in Figure 1;

Figure 17 is a table showing the alarms that may occur in a still further cooking and mixing device of the system in Figure 1;

Figure 18 is a table showing the alarms that may occur in a grinding and mixing device of the system in Figure 1;

Figure 19 is a table showing the alarms that may occur in a chiller of the system in Figure 1;

Figure 20 is a table showing the alarms that may occur in a pasta-cooking device of the system in Figure 1;

Figure 21 is a table showing the alarms that may occur in a cooking line of the pasta of the system in Figure 1;

Figure 22 is a table showing the alarms that may occur in the refrigerating rooms of the system in Figure 1.

[0023] With reference to Figure 1, a system 1 is shown for processing food products, in particular for preparing foods according to preset recipes and/or for heat-treating edible products. The system 1 comprises a computer 2, for example a personal computer, to which one or more culinary apparatuses are connected in such a way as to form a network. The culinary apparatuses connected to the computer 2 may comprise cooking apparatuses, food-reactivation apparatuses, chiller or freezing apparatuses and more in general all those apparatuses that require control of the temperature and/or of the food-treatment process. The culinary apparatuses belonging to the system 1 are usually intended for industrial use, i.e. they are built to process large quantities of food products, as for example occurs in the kitchens of restaurants, canteens, industrial plant for the production of foods.

[0024] In the example in Figure 1, a convection oven, a convection-steam oven, a pasta-cooking device, a first cooking and mixing device, a steam oven, a chiller, a group of refrigerating rooms, a second cooking and mixing device, a third cooking and mixing device and a grinding and mixing device are connected to the computer 2.

[0025] In the computer 2 an information-technology support of the fixed or removable type is loaded on which a program is stored by means of which a control unit of the computer 2 can control the apparatuses belonging to the system 1, as will be disclosed below.

[0026] When the program is used for the first time or when a new culinary apparatus is inserted inside the system 1, or again if it is desired to change the arrangement of the culinary apparatuses belonging to the system 1, the system must be configured by informing the computer 2 of the culinary apparatus actually present in each node of the network that connects the culinary apparatuses. For this purpose, the program displays a configuration table of the type shown in Figure 2 which shows a network node on each line, i.e. a plug to which to connect a given apparatus whereas the columns show the names of the apparatuses that can be controlled by the computer 2. When the program is used for the first time all and only the boxes of the column "No machine" are activated to show that no machine is connected to the network nodes. Subsequently, it is possible to select the box arranged at the intersection between a given line and a given column to indicate that, in the node lying on the line in question the apparatus is connected that is shown in the selected column. In the example in Figure 2, the convection oven is connected to the node 3, the convection-steam oven is connected to the node 2 and so on. To access the configuration table, a protection password is requested that is supplied only to specialised personnel.

[0027] When the configuration of the system has been set, the program is set up to receive as an input from the operator the selection of a culinary apparatus on which it is desired to run a given recipe or in which it is desired to subject a food product to a heat treatment.

[0028] If it is desired to prepare a food according to a preset recipe, the program operates as shown in Figure 3. If the desired recipe is already present in the system, having already been input there previously, the program can receive the selection of the recipe from the operator and execute it. If on the other hand the recipe is not present in the system, it must be inserted and memorised.

[0029] To enable the operator to insert a new recipe, the program displays a window, the contents of which vary according to the culinary apparatus that it is desired to control but which in general is of the type shown in Figure 4. The operator is first of all requested to input the name of the recipe, followed by a short description thereof. Subsequently, the operator inputs the data on the individual phases, by selecting the phase of interest starting from number 1 and then inputting its duration expressed, for example, in minutes. The values are then set that the temperature must have at determined points during the phase under consideration. In the example shown in Figure 4, the program enables the operator to input, for each phase, the value of the temperature of the walls of the culinary apparatus and of the temperature of the food. In other cases, it may be possible to input the value of the temperature at points of the culinary apparatus other than the walls, for example in the cooking chamber.

[0030] It is also possible not to input the duration of the single phase but to set only a temperature value at a preset point.

[0031] In this case the culinary apparatus heats or cools the food until the set temperature is reached, after which the phase is terminated.

[0032] In culinary apparatuses that enable the food to be mixed automatically whilst the recipe is being executed, it is also possible to set the desired type of mixing, which can for example be continuous, alternate or reversed and the mixing speed in revolutions per minute (rpm).

[0033] Lastly, the program is set up to receive a message to be displayed when the phase in question is executed. This message comprises an instruction to communicate to the operator during execution of the phase under consideration. This instruction may, for example, refer to the invitation to introduce a preset quantity of ingredients into the culinary apparatus and/or to perform certain operations on the food product, for example turn it. Owing to these instructions, the operator can be kept informed promptly as the recipe is being executed of the ingredients to be introduced and of the operations to be performed. In this way the operator no longer has to periodically consult the recipe book. Furthermore, the risks of introducing the wrong ingredient or of forgetting a necessary operation because of an operator error are reduced.

[0034] When all the data on a phase have been input into the computer 2, it is possible to input the following phase until the end of the recipe is reached. In this way the operator can build up his file of recipes on the basis of his own particular needs.

[0035] In an embodiment, it is possible to input a maximum of nine phases for each recipe, but embodiments can be envisaged in which the maximum number of phases of each recipe is greater or less than nine.

[0036] The program, after receiving the recipe as an input, enables the operator to save it in three possible ways:

• the recipe can be sent directly to a given culinary apparatus, for example to the convection oven, and be stored there until it is run, or
• the recipe can be saved in the computer 2, or still
• the recipe can be saved in the computer 2, and its name can also be saved in the file of the culinary apparatus in which the recipe is intended to be run. This option is useful because normally in the culinary apparatus it is possible to store only one recipe at a time, i.e. the recipe that it is intended to run in that moment. Nevertheless, inside the culinary apparatus it is possible to store the names of a plurality of recipes so that when it is desired to run one of them it can be selected directly from the culinary apparatus by calling up its name already present in the respective file without having to make the selection directly from the computer 2.

[0037] After checking that the recipe that it is desired to run is inside the system, or because it was there for some time or because it has just been input and stored, it can be selected to be run.

[0038] In particular, the recipe can be selected either directly from the computer 2, or from the culinary apparatus on which it is intended to execute it, if this recipe has already been stored in the culinary apparatus or the name of the recipe has been saved in the file of the culinary apparatus. After the recipe has been selected, the culinary apparatus that was selected at the start of the program executes it, going through the phases envisaged for the recipe in the order in which they have been stored. For each phase, the typical parameters of the process, for example temperature, time, mixing speed, mixing type, take on the values prescribed in the corresponding recipe. In the culinary apparatus the message provided for that phase of the recipe is also displayed in such a manner as to inform the operator of the operations that he has to execute. When a phase is terminated, the next phase starts until the end of the recipe is reached, which is normally identified by the first line of the recipe on which all the process parameters assume the value zero.

[0039] At the end of a recipe, the latter can be modified by the operator for example, if on tasting the food he has found that the quantity of an ingredient or the value of a parameter has to be modified. This option is useful even if quantities of a food have to be prepared that differ from one another. If for example the quantity of food obtained has to be halved it will be sufficient to modify the quantities of ingredients envisaged by the original recipe, dividing them by two.

[0040] If on the other hand there is no need to make changes, it is possible to run the preceding recipe again, or in an embodiment that is not shown, select another recipe and run it or still again stop the system.

[0041] Figures 5 to 11 show some examples of recipes that can be executed in the system 1. In particular, Figure 5 refers to the recipe for preparing Bolognese sauce in a cooking and mixing device, of the type indicated by the name "cooking pan". A cooking pan is an upturnable saucepan equipped with a lid and a heated bottom, and comprising a mixer that enables the food being prepared to be mixed. Cooking pans of small capacity (65 litres), medium capacity (160 litres) and large capacity (300 litres) exist and this must be taken into account when determining the quantities of ingredients when programming the recipe.

[0042] When recipes to be executed with the cooking pan are programmed, it is possible to input cooking time, the temperature of the bottom of the cooking pan, the type of mixing, which can be continuous, alternating or reversed, rotation speed of the mixer and a message of instructions to be displayed for the operator.

[0043] Figure 5 shows the Bolognese sauce recipe as it has been input and stored in the computer 2. During the first phase, the system 1 asks the operator to introduce 5.5 litres of olive oil into the cooking pan. The oil is mixed continuously and heated for the time required to reach a temperature of 150 °C on the bottom of the cooking pan, which is ideal for frying. At this point, the system 1 displays a message with which it requests the operator to introduce 19 kg of onions, celery and chopped carrots that are fried at 150°C for 20 minutes. At the same time, the mixer mixes the ingredients in an alternating manner. At the end of this phase the program asks the operator to insert 50 kg of minced meat comprising 50% beef and 50% pork, which is browned for 50 minutes at a temperature of 150°C, with reversed mixing. During the next phase, the operator is requested to pour into the cooking pan 10 litres of peeled tomatoes and 3 litres of wine, and the concoction thus obtained is kept at 150°C for 45 minutes with alternating mixing so that most of the water in the peeled tomatoes and the wine can evaporate. At this point the operator, in accordance to the instructions displayed by the program, adds 32 litres of hot broth and 250 grams of salt whilst the base temperature of the cooking pan is heated to 130°C for a period of 35 minutes. The mixer carries out continuous mixing. Lastly, the recipe provides for inserting 1 kg of flour to thicken the liquids, mixing continuously and taking the bottom of the cooking pan to 120° for 10 minutes. After this phase, the program recognises that the recipe has finished inasmuch as a line is shown in which both the time values and the temperature values are nil.

[0044] In this way about 100-110 kg of meat sauce are obtained in a time of about 2 and a half hours.

[0045] This recipe is suitable for a cooking pan of medium capacity, i.e. of 160 litres. If it is desired to use a cooking pan with capacity of 300 litres or 65 litres, the quantities of the ingredients of the recipe listed above will have to be multiplied by 1.875 and by 0.4 respectively.

[0046] Figure 6 relates to a recipe for preparing a veal roast in a convection-steam oven. High maximum-load (120 kg), medium maximum-load (60 kg) and low maximum-load (30 kg), convection-steam ovens are available.

[0047] When a recipe to be executed in a convection-steam oven is input into the system 1, for each phase it is possible to input the values of the following parameters:

• cooking time;
• operating temperature of the cooking chamber;
• operating temperature of the steam generator;
• temperature of a probe suitable for being inserted into the food to measure its core temperature;
• type of cooking, which may be mixed, only by convection or by steam;
• cooking heat rating, which may be 50% or 100%;
• fan speed, which may be high or low;
• message of instructions to be displayed to the operator.

[0048] When the recipe in Figure 6 is executed, the operator is first requested to insert 50 roasts weighing 1 kg each, distributed on 5 trays. These roasts are scalded by a preliminary steam-cooking phase lasting 20 minutes in such a way as to make the surface of the roasts soft without any loss of liquids taking place. The temperature of the cooking chamber is 100°C, the temperature of the steam generator is 100°C and the probe does not measure any temperature, not having yet been inserted into the food. Cooking power is 100% and fan speed is low.

[0049] At the end of this phase the program warns the operator that the roasts must be brushed with oil aromatised with rosemary, after which cooking proper is proceeded with, heat being supplied both by means of the steam generator (which is at a temperature of 100°C), and by means of the resistances or the heat exchanger in the cooking chamber. By so doing it is possible to keep the roast soft without loss of liquids. This phase lasts 60 minutes, with a chamber temperature of 160 °C and a steam generator temperature of 100°C. Yet again, the probe does not detect any temperature, as it has not been inserted into the food. Power is 50% so as to reduce energy consumption. Subsequently, the program generates a message in which the operator is requested to turn the roasts and to insert the food probe into the heart of a roast. The probe must preferably be stuck into the roast of larger dimensions and which is in the centre of a tray. A last convection-cooking phase without steam is then executed, i.e. with dry air, to dry the skin of the roast, which thus becomes crisp whilst the core remains tender. During this phase, which lasts until the probe measures a temperature at the core of the product of 85°C, power is 100% and fan speed is low.

[0050] This recipe is suitable for a convection-steam oven of medium maximum load. If an oven with high or low maximum load is used when the recipe is input into the system 1, the quantity of roasts must be multiplied by 2 and by 0.5 respectively.

[0051] Figure 7 shows the recipe introduced into the system 1 to cook a veal roast in a convection oven. In this case, for each phase it is possible to input the desired values of the following parameters:

• cooking time;
• temperature of the cooking chamber;
• temperature of a probe suitable for being inserted into the core of the product;
• percentage of humidity in the cooking chamber;
• cooking heat rating, which may be 100% or 50%;
• fan speed, which may be high or small;
• message with instructions for the operator.

[0052] In the case of the recipe shown in Figure 7, the operator is initially asked to insert 50 veal roasts weighing 1 kg each into the oven, distributed on 5 trays. The temperature of the cooking chamber is brought up to 150°C, whereas the probe does not measure any temperature, as it has not yet been inserted into the product. The humidity value in the cooking chamber is rather high, 50%, so as to cook the roasts whilst keeping their surfaces soft and without loss of liquids. Power is 100% and fan speed is low. This first phase lasts 40 minutes.

[0053] Subsequently, the operator is requested to brush the roasts with rosemary oil. Cooking proper is then proceeded with, keeping the temperature of the cooking chamber at 160°C for 60 minutes. The humidity in the cooking chamber is then diminished compared with the previous phase, but is nevertheless kept at medium levels (25%) in order to keep the roasts soft and not make them lose weight. The overheated steam in the cooking chamber acts as an energy vehicle.

[0054] At the end of this phase, the program requests the operator to turn the roasts and to insert the food probe, for example into the core of a roast of large dimensions arranged in the centre of a tray. A final cooking phase is then run, which lasts until the temperature at the core of the product, measured by the probe, has reached a value of 85 °C. Cooking occurs in dry air, with only 2% humidity in the cooking chamber, in such a way as to dry the skin of the roast, which becomes crisp whereas the core remains soft and tender.

[0055] This recipe is valid if a convection oven of medium maximum load, normally 60 kg, is used. For a convection oven of low maximum load (30 kg) or high maximum load (120 kg), during programming of the system 1 the quantities of the ingredients listed above must be multiplied by 0.5 and by 2 respectively.

[0056] Figure 8 shows an example of a recipe for preparing boiled beef in a steam pressure oven. May different types of steam pressure ovens exist, which differ from one another by the type of power (gas, electricity, etc) and by maximum load. This must be taken into account when inputting the recipe into the computer 2.

[0057] When the system 1 is programmed to control a steam oven, for each phase it is possible to set the values of the following parameters:

• cooking time;
• temperature of a food probe suitable for being inserted into the core of the product;
• pressure in the cooking chamber;
• message containing the instructions to be displayed.

[0058] As the steam oven can be considered to be a pressure receptacle, it is necessary to wait a few minutes before opening or closing its door. It is not therefore advisable to open the oven during execution of the recipe whereas it is possible to vary the pressure, for example by increasing it progressively when products have to be cooked the surfaces of which could break that if they are subjected to great initial pressure, for example apples, pears, boiled meat.

[0059] In the example of the boiled beef shown in Figure 8, the program initially shows a message in which the operator is requested to insert 60 pieces of beef weighing 1 kg each, distributed in 6 trays. An initial cooking phase is then executed lasting 20 minutes with a relatively low pressure value, for example the equivalent of 350 mbar, in such a way as to prevent breaks on the surface of the meat. In a second phase, the pressure is increased to 600 mbar, for a period of 30 minutes. The pressure is then further increased to reach the value of 900 mbar and is thus maintained until the temperature at the core of the product, as measured by a probe that the operator has initially inserted into a piece of large dimensions arranged in the centre of a tray, reaches the value of 90°C.

[0060] Figure 9 shows a recipe for preparing the bechamel in a cooking and mixing device comprising an automatic overturnable saucepan with mixer. The recipes for saucepans of the type disclosed above can be introduced into the system 1 by setting the values of the following parameters for each phase:

• cooking time;
• product temperature;
• mixing type, which may be continuous, alternating or reversed;
• message with instructions to be communicated to the operator.

[0061] In order to prepare the bechamel according to the recipe in Figure 9, the program first of all requests the operator to pour in 260 litres of whole milk. The milk is heated to an ideal temperature for subsequently amalgamating the flour, for example 50°C, for a period of 5 minutes, with alternating mixing.

[0062] The operator is then invited to insert 26 kg of 00 flour with a mixer, which operates whilst the flour is introduced in such a way as to prevent the formation of lumps. When the lumps have disappeared, the operator removes the mixer from the saucepan and closes it with the respective lid. The mixture of milk and flour is heated for at least 10 minutes at 90°C.

[0063] The program then requires 16 kg of small pieces of butter to be inserted, after which the preparation is kept at 90° for 40 minutes. Lastly, the operator is invited to add salt and pepper as required. After 5 minutes at 90°, the bechamel is ready.

[0064] This recipe is valid for a saucepan with a mixer having a capacity of 300 litres. For saucepans of greater capacity (500 litres) or lesser capacity (125 litres) it is necessary to input the above recipe into the computer, multiplying the quantities of ingredients by 1.67 and by 0.41 respectively.

[0065] Figure 10 shows an example of a recipe for preparing a Bolognese sauce in a mixing and cooking device. This device comprises an automatic overturnable cooking pan with mixer in which heating occurs by condensation of pressurised steam (e.g. 8 bar) inside a cavity with which the cooking pan is provided.

[0066] When a recipe to be performed in the cooking pan that has just been disclosed is entered into the system 1 for each phase it is possible to input the values of the following parameters:

• cooking time;
• cavity-wall temperature;
• temperature of the food being processed;
• mixing type, which may be continuous, alternating or reversed;
• rotating speed of the mixer;
• message containing the instructions to be displayed for the operator.

[0067] In the example of the Bolognese sauce shown in Figure 10, the operator is initially requested to insert 16 litres of olive oil. The oil is heated until it reaches the ideal temperature for frying, which is typically 150°C, and is mixed continuously at 10 rpm.

[0068] Subsequently, the program requests the operator to insert 60 kg of chopped onions, celery and carrots that are mixed alternately at 8 rpm. This phase lasts 15 minutes, with a cavity-wall temperature of 130°C and a food temperature of 110°C.

[0069] A message is then displayed that requests the operator to insert 200 kg of minced beef and pork, which are browned for 35 minutes at a wall temperature of 120°C and at a food temperature of 100°C. In the meantime, the product is mixed alternately at a mixer rotation speed of 12 rpm.

[0070] In the following phase, the program requests the operator to soak everything with 10 litres of dry white wine, maintaining a wall temperature of 120°C and a food temperature of 100°C for 5 minutes. Mixing is continuous with 10 rpm rotation speed.

[0071] The operator then introduces, in compliance with the message displayed by the program, 160 litres of skinned tomatoes, which are heated for 40 minutes at the temperatures prescribed for the preceding phase with continuous mixing at a speed of 9 rpm.

[0072] In the two following phases, the program requests the operator to respectively insert 90 litres of hot stock and 750 grams of fine salt with the time, temperature and mixing-type values shown in Figure 10.

[0073] The system then displays a message that requests the operator to insert 3 kg of 00 white flour whilst everything is mixed at 10 rpm for a period of 10 minutes. The food temperature is still 100°C, whereas the wall temperature has fallen to 110°C.

[0074] Lastly, the final cooling phase starts in which the Bolognese sauce is mixed continuously at a speed of 14 rpm for all the time necessary for the temperature of the wall to reach 20°C and the food temperature to reach 70°C. Preparation of the Bolognese sauce has now terminated.

[0075] The conclusive cooling phase is present only in the versions of cooking pan provided with an optional cooling device by means of which, when a wall temperature lower than 30 °C is set, refrigerated or mains water is delivered to the cavity to remove the heat. In this way the food is unloaded from the cooking pan at a temperature that is not excessive, which guarantees that the operator does not get burnt and that the pumps for transferring the food to the collection silos are not damaged.

[0076] By following the recipe in Figure 10, about 470-480 kg of Bolognese sauce are obtained in a time of about two and a half hours. The quantities of ingredients stated above are typical of a large-capacity cooking pan, typically 500 litres. For a medium-capacity cooking pan of 250 litres, the quantity of each ingredient must be multiplied by 0.5.

[0077] Figure 11 shows an example of a recipe for preparing the bechamel in a mixing and grinding device. This device comprises a so-called automatic and overturnable cutter, namely a receptacle provided with a mixer in which heating occurs by condensation of steam inside a cavity of the receptacle. Steam pressure may be of the order of 0.5 bar.

[0078] When a recipe intended to be executed in the cutter is stored in the system 1, it is possible to input the following parameters for each phase:

• cooking time;
• cavity-wall temperature;
• temperature of the food being processed;
• rotation speed of the mixer;
• operating vacuum;
• message containing the instructions to be displayed for the operator.

[0079] If it is desired to prepare the bechamel, the recipe to be used and stored in the system 1 is the one shown in Figure 11. During execution, the program first requests that 3 kg of butter and 7 kg of flour be inserted, which are mixed at a speed of 600 rpm a minute. The butter and the flour are heated until a temperature of 60°C is reached both on the cavity-wall and in the food, at atmospheric pressure.

[0080] At the end of this phase, the program displays a message in which the operator is requested to insert 70 litres of milk. The concoction that is thereby obtained is heated for 35 minutes and mixed with the values of the process parameters indicated in Figure 11.

[0081] In the subsequent phase, the operator is requested to insert 600 grams of fine salt. The latter is then mixed, together with the previously introduced ingredients, at a mixing speed of 1200 rpm for a period of 10 minutes. The temperature and vacuum values are the same as for the previous phase.

[0082] Lastly, the cooling phase starts, which is executed only in the versions provided with a special cooling device. This device is such that when the set wall temperature is less than 30°C, refrigerated or mains water is delivered to the cavity to remove heat from the receptacle of the cutter.

[0083] The recipe of Figure 11 is executable in grinding and mixing devices having a nominal capacity of 120 litres. For devices with different capacity, the recipe must be modified by multiplying the quantity of ingredients listed in it by suitable coefficients.

[0084] The program stored in the computer 2 not only enables the execution of recipes in certain culinary apparatuses to be controlled, but also enables culinary apparatuses to be managed in which a food product is heat-treated, without, however, following a recipe.

[0085] For example, the program can be used to control chiller and/or freezers. The chillers are cooling devices that normally enable a food to be taken from a relatively high temperature such as the temperature when exiting an oven, to a lower temperature, typically 8 °C, as prescribed by current food legislation.

[0086] In the temperature chillers, the program requests the operator to indicate the type and quantity of food to be cooled, for example 40 kg of roast pork or 20 kg of lasagne 40 mm thick.

[0087] Depending on the type and quantity of food indicated by the operator, the program chooses the appropriate values of the following parameters:

• maximum reduction time;
• reduction chamber temperature;
• temperature to be reached at the core of the product.

[0088] It is also possible to select a form of rapid reduction, so-called "hard" reduction, if it is desired to rapidly reach the temperature prescribed by law at the core of the product, or a more gradual type of reduction, so-called "soft" reduction if it is desired to prevent the formation of ice on the surface of the product. Hard reduction can be set for products such as stock, soups and liquids in general whereas soft reduction can be used for roasts and meats the surface appearance of which could be harmed in the event of the formation of ice.

[0089] The values of the above parameters are stored in the system 1 according to the type of product to be cooled and its quantity. Nevertheless, it is possible, with methods similar to those described for the recipes, to insert into the system 1 the values of the process parameters for types and/or quantities of food not initially stored in the computer 2.

[0090] After reaching the set reduction temperature, the chiller keeps this temperature constant until the operator intervenes, thus assuming the function of a large refrigerator.

[0091] An automatic pasta cooker can also be connected to the computer 2, which automatic pasta cooker is provided with one or more cooking tanks that are controllable independently from one another.

[0092] The pasta cooker can be controlled by the program stored in the computer 2, in which it is possible to insert, for any type and/or quantity of pasta, the values of the following operating parameters:

• cooking temperature;
• cooking time;
• mixing type during cooking.

[0093] When the program is installed in the computer 2, it already contains inside itself the appropriate values of the parameters mentioned above for certain types of pasta. In this case, it is sufficient for the operator to indicate the type of pasta that he wishes to cook and/or its quantity in order that the program automatically set in the pasta cooker the values of the operating parameters indicated above.

[0094] The operator any way has the possibility of entering new types of pasta to be cooked and/or modifying existing data, as previously described with reference to the inputting and modifying of recipes.

[0095] Lastly, one or more refrigerating rooms can be connected to the computer 2, each of which provides a given temperature values over time according to the type of product contained in the refrigerating room. For example, the system 1 may comprise a refrigerating room for frozen foods, one for dairy product, one for white meats, one for red meats and one for vegetables.

[0096] The system 1 furthermore enables, for each of the culinary apparatuses connected to it, the temperature values to be recorded in function of the time during execution of the recipes or more in general during the heat-treatment processes of the food products. The temperature is recorded in a continuous manner from the moment in which the computer 2 is switched on and its values can be displayed in the form of a graph of the type shown in Figure 12. This graph shows, in addition to the curves showing the temperature variation, the indication of the recipe or of the programmed treatment and its disclosure, the number of the phase currently being executed, the values of the parameters that identify the phase and a bar showing the time that has elapsed from the start of the current phase and the time that has elapsed from the start of the recipe.

[0097] The graph display can be modified; for example, it is possible to increase magnification in such a way as to show the temperature values over a relatively short period of time of the order of a few hours or to reduce the magnification to show how the temperature has varied over the course of a few days. It is also possible to display the precise value of the temperature at a point of interest, by simply positioning the cursor on that point.

[0098] The program loaded into the computer 2 furthermore enables a file to be created in which each execution of a recipe or of another heat treatment of a food product inside a culinary apparatus connected with the computer 2 is recorded. For this purpose, each execution is recorded in a file that is stored in a specific folder on the basis of the type of culinary apparatus and the number of node to which the apparatus is connected. Within each folder the files are filed on the basis of the date on which the recipe or the corresponding process were run.

[0099] It is possible to select a single file and display the data contained therein. The program enables a graph to be displayed that shows the temperature according to the time, and a series of data relating to each single phase. These data comprise the effective duration of each phase and the temperature actually reached during each phase at the monitored points of the food and of the culinary apparatus. For each phase the ingredients provided by the recipe and the code of the batch of the ingredient or ingredients actually used are furthermore displayed. This code is entered by the operator during execution of the recipe.

[0100] In this way it is possible to check that the recipes are executed correctly, by printing or displaying the data of each file relating to the recipe as it has actually been executed and comparing them with those theoretically prescribed by the recipe. It is also possible to make the products traceable that were used during execution of the recipe, as required by regulations on the traceability of foodstuffs.

[0101] If during execution of the program connection faults occur between the computer 2 and one or more of the culinary apparatuses, the fault is reported, for example by means of an icon flashing on the screen of the computer. By clicking on an icon it is possible to display a table that informs the operator of the culinary apparatus on which the connecting fault has occurred, of the physical node to which the apparatus is connected and of the day and time at which the fault occurred. The operator can thus intervene, for example by checking that the plug of the culinary apparatus in which the error occurred is correctly connected to the network, or by resetting the system.

[0102] If the connection fault cannot be remedied rapidly, the program is provided with a function that enables the culinary apparatus to be disconnected in which the connection fault occurred. In this way it is avoided that the fault delays or even prevents communication with the other culinary apparatuses connected to the computer 2.

[0103] Similarly, if in one of the culinary apparatuses belonging to the system 1 an alarm occurs, a specific icon flashes on the screen of the computer 2, by clicking on which the operator accesses a page in which the date and time of the start of the alarm, the code of the culinary apparatus in which the alarm occurred, the number of the node to which the apparatus is connected and the type of alarm that occurred are shown.

[0104] Certain alarms are common to several culinary apparatuses connected to the computer 2. These joint alarms comprise the following messages in particular:

• "No data": this means that a culinary apparatus has been started up without loading a recipe or a heat-treatment program, so that the apparatus is not enabled to conduct functions. In this case, at least one phase to be executed must be input.
• "Emergency": this means that the emergency switch has stayed depressed on a culinary apparatus. This switch must be released.
• "Burner blocked": this means that the gas supply to a given culinary apparatus has been interrupted. The gas cock must be opened or the supply line must be checked. An appropriate switch on the culinary apparatus must furthermore be pressed to release the burner. If the fault persists, a technician must be called in for assistance.
• "Safety thermostat": this means that the culinary apparatus has exceeded the safety limits and that the relative thermostat has been tripped. It is necessary to wait for the culinary apparatus to cool naturally and to press a specific release switch provided on the apparatus. If the fault persists, a technician must be called in for assistance.
• "Probes interrupted": this means that the temperature and pressure probes are interrupted. They must be replaced.
• "Probes short circuit": this means that the temperature or pressure probes have short-circuited. They must be replaced.
• "Error battery": this means that a fault has occurred in the battery that supplies the processor fitted to a culinary apparatus.
• "Error PLC": this means that a fault has occurred in the PLC inside a culinary apparatus.

[0105] Some alarms also exist that are specific to each particular culinary apparatus. For example, in the case of the cooking pan suitable for executing the recipe in Figure 5 the types of alarm listed in Figure 13 may occur, which have the meanings explained below:

• "Open the lid": an attempt is being made to overturn the saucepan of the cooking pan without the lid having first been opened. The system warns that the lid must first be opened.
• "Fan fault": this means that the fan for expelling the combustion fumes is not working. A technician must be called in for assistance.
• "Overturning fault": this means that the magnetothermal switch of the motor by means of which it is possible to overturn the saucepan of the cooking pan has been tripped.

[0106] A specialised technician must open the electrical panel and reset the magnetothermal switch.

• "Mixing fault": this means that the magnetothermal switch of the motor that drives the mixer has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Overturned saucepan": this means that the saucepan of the cooking pan is not in an operating position and for this reason the heating system is not working. The saucepan must be positioned correctly.
• "Close lid": this means that the lid of the saucepan of the cooking pan has remained open and must be closed in order that the mixer can operate.
• "Overturning not possible": this means that the lid is closed and that the saucepan cannot be overturned. The lid must be opened.
• "Inverter failure": this means that the power actuator became overloaded during start-up or shutdown. The switch for resetting alarms on the control panel of the cooking pan must be pushed.

[0107] Figure 14 lists the alarms that may occur in the convection-steam oven or in convection oven, the meanings of which will be discussed below:

• "Door open": this means that the oven cannot operate because the door is open. The door must be shut.
• "Fan fault": this means that the motor of the fan that circulates the hot air inside the cooking chamber has overheated and the respective protection magnetothermal switch has been tripped. A specialised technician must open the electrical panel and reset the thermal overload protection switch.
• "No water": this means that the steam generator of the convection-steam oven is devoid of water. The on-off valve upstream of the oven on the water supply line must be opened. If the fault persists, a technician must be called in for assistance.
• "Chamber overheated": the temperature of the cooking chamber has exceeded a critical value, for example 280°C, and the program has stopped the oven. It is necessary to wait for the cooking chamber to cool.
• "Generator overheated": the temperature of the steam generator of the convection-steam oven has exceeded a critical value, for example 120°C. This is almost certainly due to scale having formed in the steam generator. A technician must be called in for assistance.

[0108] Figure 15 lists the alarms that may occur in a steam oven, the meanings of which are disclosed below:

• "Shut the door": this means that the oven cannot be started up because the door is open. The door must be shut.
• "No water": this means that the steam generator of the oven is devoid of water. The on-off valve upstream of the oven on the water supply line must be opened. It is also necessary to check that mains water pressure is at least 1 bar greater than the maximum permitted pressure in the steam generator (maximum permitted pressure). Maximum permitted steam pressure in the steam generator is typically 1.5 bar. If the fault persists, a technician must be called in for assistance.
• "No gas": this means that the burner cannot ignite because there is no gas. The gas cock must be opened and if the fault persists, a technician must be called in for assistance.
• "Burner air pressure switch": this means that that there is a fault in the pressure switch that controls the primary combustion air. A technician must be called in for assistance.
• "No compressed air": as the compressor does not work, a technician must be called in for assistance.
• "Flue draft": this means that the flue of the oven is too hot and naturally draws air. For this reason, the burner cannot ignite. It is necessary to wait for the flue to cool naturally.
• "Insufficient water pressure": the water pressure at the inlet to the steam generator is too low. The mains water supply must be checked and the causes of the drop in pressure must be sought. The pressure of the mains water supply must be at least 1 bar greater than the maximum pressure allowed in the steam generator (maximum permitted pressure). Maximum permitted pressure in the steam generator is typically 1.5 bar. If the fault persists, a technician must be called in for assistance.
• "Insufficient steam pressure": this means that steam pressure is too low and steam for cooking cannot be obtained. A technician must be called in for assistance.
• "Excessive steam pressure": steam pressure is too high and the safety valve has to intervene frequently, with consequent risks of breakage. A technician must be called in for assistance.

[0109] Figure 16 lists the alarm messages that may be displayed in the case of a saucepan provided with a mixer of the type used to execute the recipe of Figure 9. The meanings of these alarm messages are set out below:

• "Open the lid": an attempt is being made to overturn the saucepan without having first opened the lid. The system warns that the lid must first be opened.
• "Overturning fault": this means that the magnetothermal switch of the motor by means of which it is possible to overturn the saucepan has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Mixing fault": this means that the magnetothermal switch of the motor that drives the mixer has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Overturned saucepan": this means that the saucepan is not in an operating position and for this reason the heating system is not working. The saucepan must be positioned correctly.
• "Close lid": this means that the lid of the saucepan has remained open and must be closed in order that the mixer can operate.
• "Overturning not possible": this means that the lid is closed and that the saucepan cannot be overturned. The lid must be opened.
• "Inverter failure": this means that the power actuator became overloaded during start-up or shutdown. The switch for resetting alarms on the control panel of the saucepan must be pushed.

[0110] Figure 17 shows the alarm messages that may be displayed during operation of a saucepan provided with a mixer and steam condensation heating system in a cavity with which the saucepan is provided of the type used to execute the recipe in Figure 10. The meaning of these messages is explained below:

• "Overturning fault": this means that the magnetothermal switch of the motor by means of which it is possible to overturn the saucepan has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Mixing fault": this means that the magnetothermal switch of the motor that drives the mixer has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Overturned saucepan": this means that the saucepan is not in an operating position and for this reason the heating system is not working. The saucepan must be positioned correctly.
• "Close lid": this means that the lid of the saucepan has remained open and must be closed in order that the mixer can operate.
• "Overturning not possible": this means that the lid is closed and that the saucepan cannot be overturned. The lid must be opened.
• "Inverter failure": this means that the power actuator became overloaded during start-up or shutdown. The switch for resetting alarms on the control panel of the saucepan must be pushed.
• "Microswitches loose": this means that the two cams of the microswitches fitted to the rotation axis of the lid have become loose and it is not possible to overturn the saucepan without risks of breakage. The correct positioning of the microswitches must be restored.

[0111] Figure 18 shows a list of types of messages that may occur in a so-called cutter, having the meanings set out below:

• "Overturning fault": this means that the magnetothermal switch by means of which it is possible to overturn the receptacle has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Mixing fault": this means that the magnetothermal switch of the motor that drives the mixer has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Overturned saucepan": this means that the saucepan, or receptacle, of the cutter is not in a working position and for this reason the heating system is not working. The saucepan must be positioned correctly.
• "Inverter failure": this means that the power actuator became overloaded during start-up or shutdown. The switch for resetting alarms on the control panel of the saucepan must be pushed.
• "Microswitches loose": this means that the microswitches fitted to the lid or the receptacle at the rotation axis of the lid have become loose and it is not possible to overturn the saucepan without risks of breakage. The correct positioning of the microswitches must be restored.

[0112] Figure 19 shows some possible typical alarms of a chiller, the meanings of which are discussed below:

• "Door open": as the door has remained open the chiller cannot operate and the temperature-reducing cycle cannot be started. The door must be shut.
• "Fan fault": this means that the motor of the fan that circulates the hot air inside the reducing chamber has overheated and the respective magnetothermal switch has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Compressor fault": this means that the motor of the compressor has overheated and the respective magnetothermal switch has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Compressor overheated": the compressor has overheated. It is necessary to wait for the compressor to cool naturally and if the fault persists to call a technician for assistance.
• "Amperometric relay": a compressor phase absorbs more current than the other phases and unbalances the electric load. A technician must be called in for assistance.
• "Timeout": during freezing the time limit of 4 hours has been exceeded. The product must be used immediately, otherwise it will be necessary to throw it away.
• "Tempo max: recook": while the temperature is being reduced, the time limit of 3 hours has been exceeded. The product must be used immediately or be recooked.

[0113] Figure 20 shows the alarms that can be displayed during operation of a pasta cooker. In particular, Figure 20 refers to a pasta cooker comprising two tanks (right and left). The same alarm message can therefore be displayed with reference to either tank. Similar alarms may occur in the case of a pasta cooker having a single tank or a pasta cooker having more than two tanks. The meanings of the alarm messages are explained below:

• "Open tank lid": this means that the tank lid is not completely open, so the tank cannot automatically descend to the operating position. The lid of the tank must be opened.
• "Valve fault": this means that the valve for expelling combustion fumes is not working. A technician must be called in for assistance.
• "Tank overturning fault": this means that the magnetothermal switch of the motor by means of which it is possible to overturn the tank has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Tank mixing fault": this means that the magnetothermal switch of the motor that drives the mixer has been tripped. A specialised technician must open the electrical panel and reset the magnetothermal switch.
• "Tank overturned": this means that the tank is not in a work position and for this reason the mixing system does not work. The tank must be correctly positioned.

[0114] Similar alarm messages are displayable on an industrial pasta-cooking line, as shown in Figure 21.

[0115] For refrigerating rooms, the system is able to display a plurality of alarm messages, as shown in Figure 22. For each room, three types of alarm can be generated. The alarms of the first type indicate a possible fault in the status of the individual physical components of the room: for example the room door is open, the light is on, the compressor is switched off, the compressor protection device has been tripped, the fans of the evaporators are stationary, defrosting is active. The alarms of the second type indicate that a problem of relatively limited seriousness has occurred, for example the light of the room is on, the door is open, the temperature has fallen below a minimum preset level for a period of time that is greater than a preset interval. Lastly, the alarms of the third type indicate that a serious problem has occurred, i.e. which may compromise the conservation of the products contained in the room. For example, the compressor or the fans are stationary, the compressor protection device has been tripped or the temperature has risen above a preset maximum value.

[0116] The program stored in the computer 2 is able to store in a file the alarms that occurred in a preset culinary apparatus. For each alarm, the program records the date, time and apparatus in which the alarm occurred, the node to which the apparatus is connected and the type of alarm that occurred. Whether it was the start or the end of an alarm is also stored. These data are kept for a certain period of time, for example 40 days, thus enabling statistics to be drawn up regarding the problems that occurred in each culinary apparatus.

Claims

1. Method for preparing a food product in a culinary apparatus controlled by a control unit, comprising subjecting a selection of ingredients to a sequence of operations prescribed by a recipe, characterised in that, during said preparing, said control unit generates a message that requires an operator to introduce at least an ingredient of said selection, so that said culinary apparatus can execute on said at least an ingredient an operation of said sequence.

2. Method according to claim 1, wherein said message contains information on the quantity of said at least an ingredient to be introduced.

3. Method according to claim 1 or 2, wherein said message requests said operator to furthermore conduct a manual operation of said sequence.

4. Method according to any preceding claim, wherein the operation conducted by said culinary apparatus comprises subjecting said at least an ingredient, introduced into said culinary apparatus at the request of said message, to a treatment temperature prescribed by said recipe for a treatment time prescribed by said recipe.

5. Method according to any one of claims 1 to 3, wherein the operation conducted by said culinary apparatus comprises varying the temperature of said at least an ingredient until a preset temperature established by said recipe is reached.

6. Method according to any preceding claim, wherein the operation conducted by said culinary apparatus comprises mixing said at least an ingredient at a mixing speed prescribed by said recipe.

7. Method according to any preceding claim, wherein the operation conducted by said culinary apparatus comprises subjecting said at least an ingredient to humidity prescribed by said recipe.

8. Method according to any preceding claim, wherein, when said at least an ingredient is introduced, said control unit receives as an input an identifying code of a batch to which said at least an ingredient belongs.

9. Method according to any preceding claim, wherein said message is displayed on a control panel of said culinary apparatus.

10. Method according to any preceding claim, wherein said recipe comprises a plurality of phases, said control unit generating a message for each phase of said plurality of phases, so as to request said operator to introduce into each phase at least an ingredient prescribed by said recipe.

11. Method according to any preceding claim, wherein, before said preparing, said control unit receives said recipe as an input.

12. Method according to claim 11, wherein said control unit receives said message as an input.

13. Method according to claim 11 or 12, as claim 11 is appended to claim 4, wherein said control unit receives as an input the values of said treatment temperature and of said treatment time.

14. Method according to claim 11 or 12, as claim 11 is appended to claim 5, wherein said control unit receives as an input the value of said preset temperature.

15. Method according to claim 11 or 12, as claim 11 is appended to claim 6, wherein said control unit receives as an input the value of said mixing speed.

16. Method according to claim 11 or 12, as claim 11 is appended to claim 7, wherein said control unit receives as an input the value of said humidity.

17. Method according to any one of claims 11 to 16, wherein said recipe, having been received as an input by said control unit, is stored in said control unit.

18. Method according to any one of claims 11 to 17, wherein said recipe, having been received as an input by said control unit, is stored in said culinary apparatus.

19. Method according to any one of claims 11 to 16, wherein said recipe, having been received as an input by said control unit, is stored in said control unit and an identifying string of said recipe is stored in said culinary apparatus.

20. Method according to any preceding claim, and furthermore comprising, during said preparing, recording the variation over time of an operating parameter of said culinary apparatus.

21. Method according to claim 20, wherein said variation is filed in said control unit to be stored for a preset time.

22. Method according to claim 20 or 21, wherein said operating parameter comprises a temperature value measured at a point of said culinary apparatus or of said food product.

23. Method according to any preceding claim, and furthermore comprising generating an alarm when an operating fault occurs in said culinary apparatus.

24. Method according to claim 23, and furthermore comprising displaying said alarm on a screen of a remote computer (2) wherein said control unit is included.

25. Method according to claim 24, wherein said displaying comprises showing information identifying the type of alarm.

26. Method according to any one of claims 23 to 25, and furthermore comprising storing said alarm in a memory of said computer (2) for a preset period of time.

27. Information-technology product loadable into the memory of a computer (2) and comprising portions of software code to actuate the method according to any one of claims 1 to 26, when said product is executed on a computer (2).

28. Information-technology support comprising software code portions for actuating the method according to any one of claims 1 to 26.

29. System comprising a plurality of culinary apparatuses and a computer (2) connected to the apparatuses of said plurality of apparatuses, wherein into said computer (2) an information-technology product according to claim 27 is loaded which is arranged to control said apparatuses.

30. System according to claim 30, wherein said apparatuses are selected from a group consisting of: convection oven, steam oven, convection-steam oven, mixing and cooking device, mixing and grinding device.

31. Method for heat-treating a food product in a culinary apparatus controlled by a control unit, comprising subjecting said product to a heat cycle having at least a treatment parameter, characterised in that said control unit receives as an input information relating to said product and selects the value of said at least a treatment parameter on the basis of said information.

32. Method according to claim 31, wherein said information relates to the type of product to be treated.

33. Method according to claim 31 or 32, wherein said information relates to the quantity of product to be treated.

34. Method according to any one of claims 31 to 33, wherein said product is pasta and said culinary apparatus is a pasta-cooking apparatus.

35. Method according to claim 34, wherein said at least a treatment parameter comprises the cooking temperature of the pasta.

36. Method according to claim 34 or 35, wherein said at least a treatment parameter comprises the cooking time of the pasta.

37. Method according to any one of claims 34 to 36, wherein said at least a treatment parameter comprises the type of mixing during cooking of the pasta.

38. Method according to any one of claims 31 to 33, wherein said product is a food to be cooled and said culinary apparatus is a chiller.

39. Method according to claim 38, wherein said at least a treatment parameter comprises the maximum temperature-reducing time for said food.

40. Method according to claim 38 or 39, wherein said at least a treatment parameter comprises the temperature of a chamber of said chiller wherein said food is received.

41. Method according to any one of claims 38 to 40, wherein said at least a treatment parameter comprises the temperature to be reached inside said food.

42. Method according to any one of claims 38 to 41, wherein said at least a treatment parameter comprises a parameter indicative of the type of reduction selected from a group consisting of: gradual reduction, rapid reduction.

43. Method according to any one of claims 31 to 42 wherein, before said heat-treating storing, an optimal value in said control unit is provided for that said at least a treatment parameter must have at a preset content of said information.

44. Method according to any one of claims 31 to 43, and furthermore comprising generating an alarm when an operating fault occurs in said culinary apparatus.

45. Method according to claim 44, and furthermore comprising displaying said alarm on a remote computer screen (2) wherein said control unit is included.

46. Method according to claim 45, wherein said displaying comprises showing information identifying the type of alarm.

47. Method according to any one of claims 44 to 46, and furthermore comprising storing said alarm in a memory of said computer (2) for a preset period of time.

48. Information-technology product loadable in the memory of a computer (2) and comprising portions of software code to implement the method according to any one of claims 31 to 47, when said product is executed on a computer (2).

49. Information-technology support comprising portions of software code to implement the method according to any one of claims 31 to 47.

50. System comprising a plurality of culinary apparatuses and a computer (2) connected to the apparatuses of said plurality of apparatuses, wherein in said computer an information-technology product according to claim 48 is executed that is arranged to control said apparatuses.

51. System according to claim 50, wherein said apparatuses are selected from a group consisting of: chiller, freezer, pasta-cooking apparatus.

52. Method for controlling a culinary apparatus by means of a remote computer (2) connected to said culinary apparatus, comprising generating an alarm when in said culinary apparatus an operating fault occurs, said alarm being displayed on a screen of said computer (2).

53. Method according to claim 52, wherein said displaying comprises showing information identifying the alarm type.

54. Method according to claim 52 or 53, wherein said displaying comprises showing the date wherein said alarm occurred.

55. Method according to any one of claims 52 to 54, wherein said displaying comprises showing the start time of said alarm.

56. Method according to any one of claims 52 to 55, wherein said displaying comprises showing the stop time of said alarm.

57. Method according to any one of claims 52 to 56, and furthermore comprising storing said alarm in a memory of said computer (2) for a preset period of time.

58. Method according to claim 57, wherein said storing comprises storing said alarm in a file containing the alarms that occurred in said culinary apparatus during said period of time.

59. Method according to any preceding claim, wherein said remote computer (2) controls a plurality of culinary apparatuses connected to it.

60. Method according to claim 59, wherein said displaying comprises showing in which culinary apparatus said alarm occurred.

61. Method according to claim 59 or 60, wherein the culinary apparatuses of said plurality of culinary apparatuses are connected to said computer (2) at respective nodes, said displaying comprising showing the node number to which the culinary apparatus is connected that generated said alarm.

62. Method according to any one of claims 52 to 61, and furthermore comprising generating a communication error when a communication fault between said culinary apparatus and said computer (2) occurs.

63. Method according to claim 62, and furthermore comprising disconnecting said culinary apparatus from said computer (2) when said communication fault arises.

64. Information-technology product loadable in the memory of a computer (2) and comprising portions of code software to actuate the method according to any one of claims 52 to 63, when said product is executed on a computer (2).

65. Information-technology support comprising portions of software for actuating the method according to any one of claims 52 to 63.

66. System comprising a plurality of culinary apparatuses and a computer (2) connected to the apparatuses of said plurality of apparatuses, wherein into said computer (2) an information-technology product is loaded according to claim 64 arranged to control said apparatuses.

67. System according to claim 66, wherein the culinary apparatuses of said plurality of culinary apparatuses are selected from a group consisting of: convection oven, steam oven, convection-steam oven, cooking and mixing device, grinding and mixing device, refrigerating room, chiller, freezer, pasta-cooking apparatus.

Drawing