Rational Ag

Frima International Ag

Helen Podestat

Peter Wiedemann

Klaus Altenburger

Michael Müllges

A method for the determination of a turning time of at least one cooking product, to which heat is supplied from one side during a cooking process includes a) determination of a first temperature Tin the cooking product at the beginning of the cooking process at an initial time point tas well as of a set temperature Tof the cooking product which must exist at the end of the cooking process at the end time t; b) acquiring of a first temperature difference between the set temperature Tand the first temperature T; c) determination of at least one actual temperature Tin the cooking product at several times during the cooking process; d) acquiring of the time of turning tas the time at which a second temperature difference between the set temperature Tand the actual temperature Treaches a certain fraction of the first temperature difference; and e) outputting a signal when the time of turning tis reached.

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Eichstetten, Germany

Helen Podestat