BE1028748B1 - Method of operating a cooking system, cookware and controller - Google Patents

Abstract

Method for operating a cooking system (1) comprising cooking utensil (10), a control device (50) and a hob device (100), the hob device (100) comprising a support surface (101) and a heating device (102), the cooking utensil ( 10) comprises a bottom (11) and a wall (12), one temperature sensor (13) being assigned to the bottom (11) and two further temperature sensors (14, 15) being assigned to the wall (12), a first being assigned to the wall (12) associated temperature sensor (14) at a lowest predetermined level (16) as the lowermost temperature sensor (14) and a second temperature sensor (15) associated with the wall (12) at an uppermost predetermined level (17) as the uppermost temperature sensor (15). is. In such a method, the cooking utensil (10) is heated by a power profile of the heating device (102) in order to reach a predetermined temperature (TWU1) and the power (L) of the heating device (102) is reduced when a predetermined threshold value (STW ) of a temperature (TW) is exceeded. In another such method, a heating-up phase and a holding phase are carried out, with a temperature (TB, TW) on the base (11) and/or on the wall (12) being used at times to control the power (L) of the heating device (102). becomes. The cookware (10) according to the invention and the control device (50) according to the invention are suitable and designed for use in a cooking system (1) for carrying out a method according to the invention.

Description

Description "Method for operating a cooking system, cooking utensil and control device" The present invention relates to two methods for operating a cooking system comprising at least one cooking utensil, at least one control device and at least one s hob device, the hob device having at least one support surface for setting up cooking utensil and at least one heating device for heating cookware, the cookware comprising at least one base and at least one wall, with at least one receiving volume being delimited by the base and the wall, with at least one temperature sensor on the base

Is assigned and at least two further temperature sensors are assigned to the wall, a first temperature sensor assigned to the wall being provided at a lowest predetermined height as the lowest temperature sensor and a second temperature sensor assigned to the wall being provided at a top predetermined height as the uppermost temperature sensor.

The present invention also relates to cooking utensil for carrying out a method according to the invention and a control device for use in a cooking system and/or in cooking utensil for carrying out a method according to the invention.

Automated and partially automated programs and supporting functions have become known in a large number of household appliances.

Cooking appliances in particular often have various such automatic and/or supporting programs or

Functions to help a user in the preparation of food and / or to monitor and / or control such a process largely automatically or independently.

For example, in the case of cooking appliances such as an oven, an automatic program can often be selected for the preparation of a specific food, whereupon the cooking process is monitored or optimally executed by various methods and systems.

The food to be cooked is often also automatically recognized here, so that a suitable cooking program is set automatically.

It would be advantageous if a user could also be used during heating or

Heating food in cookware standing on a hob, e.g.

B. a pot, a pan or the like could be supported or even if a foodstuff in the cooking utensil would be heated as quickly as possible completely automatically without overcooking and/or burning.

It is therefore the object of the present invention to enable a user to heat food in a cooking utensil in a particularly convenient manner.

This object is achieved by the method for operating a cooking system having the features of claims 1 and 4, by a cookware having the features of claim

16 and by a control device having the features of claim 18. Preferred developments of the invention are the subject matter of the dependent claims.

Further advantages and features of the invention result from the exemplary embodiments.

The method according to the invention is suitable for operating a cooking system comprising at least one cooking utensil, at least one control device and at least one

hob device.

The hob device comprises at least one support surface for positioning cookware and at least one heating device for heating cookware, the cookware comprising at least one base and at least one wall, with at least one storage volume being delimited by the base and the wall.

Furthermore, at least one temperature sensor is assigned to the floor and at least two further temperature sensors to the wall, with a first temperature sensor assigned to the wall being provided at a lowest predetermined height as the lowest temperature sensor and a second temperature sensor assigned to the wall being provided at a top predetermined height as the uppermost temperature sensor.

The following steps are carried out in a suitable number and order: Heating the cookware by a

Performance profile of the heating device, with regulation to a predetermined temperature at the at least one temperature sensor associated with the floor, in order to reach a predetermined temperature at the lowermost temperature sensor associated with the wall.

Reducing the power of the heating device when a predetermined threshold value of a temperature is exceeded at at least one temperature sensor assigned to the wall.

The method according to the invention for operating a cooking system can be carried out in particular in connection with cooking utensil and a control device such as are explained further below in this application.

Preferably, the temperature at the at least one associated with the floor

Temperature sensor through a suitable adjustment or

Reducing the power of the heating device when a predetermined threshold value of a temperature is exceeded at at least one temperature sensor associated with the wall.

In advantageous developments, the height at which the lowermost temperature sensor assigned to the wall is arranged is covered by a foodstuff or the filling level of the

Cooking utensil is higher than the level at which the lowermost temperature sensor associated with the wall is arranged. In this case, the fill level is in particular the level up to which the cookware is filled or the wall of the cookware is covered with food.

The height at which the uppermost temperature sensor assigned to the wall is arranged is preferably not covered by food or the filling level of the cooking utensil is lower than the height at which the uppermost temperature sensor assigned to the wall is arranged.

In expedient developments, the cooking utensil and/or the hob device are suitable and designed to communicate with one another and/or with the control device or to exchange information such as, in particular, temperature data from the temperature sensors. In this case, the cooking utensil and/or the hob device and/or the control device have at least one suitable communication device in order in particular to enable a wireless exchange of information. The temperature data are preferably sent from the communication device of the cooking utensil to the control device and/or the hob device and evaluated by an evaluation device included in the control device and/or the hob device, e.g. B. to detect whether a predetermined threshold value has been exceeded at one of the temperature sensors. Depending on the task and configuration, however, an evaluation device which z. B. recognizes whether a threshold value has been exceeded, also be included in particular by the cooking utensil. In such an embodiment, the communication device and the evaluation device preferably form an assembly. The method according to the invention has many advantages. A significant advantage is that while the cooking utensil is being heated, a temperature is determined at at least one temperature sensor assigned to the wall and that the power of the heating device is reduced if a predetermined threshold value is exceeded. In this way, cooking utensil or food contained in it can be heated largely automatically to a predetermined, particularly high temperature close to the boiling point of the food in a very short time and/or maintained at such a temperature over a longer period of time without overcooking. Burning of the food can also be largely prevented since both the temperature at the bottom of the cookware and the temperature on the wall of the cookware are monitored or controlled during the method according to the invention.

Such a method is particularly convenient for a user, since a user does not have to constantly monitor the heating of a foodstuff or item to be cooked in the cooking utensil, but this process is largely automatically or even automatically controlled or runs autonomously.

Since the method according to the invention largely prevents food in the cookware from boiling over and/or burning, contamination of the installation surface and of the user by food spraying out of the cookware and overflowing is also avoided. An unpleasant odor caused by food burning in the cooking utensil and/or on the installation surface is also largely avoided. This makes the method according to the invention even more advantageous and particularly user-friendly.

The output of the heating device is preferably reduced if the predetermined threshold value of a temperature is exceeded at at least one temperature sensor which is assigned to the wall and measures the temperature of the steam rising in the cooking utensil.

Preferably, the temperature sensor measuring the temperature of the steam rising in the cooking utensil is arranged at a height which is above the maximum intended fill level of the cooking utensil. Depending on the task and design, it is also possible that the current fill level of the cookware is automatically detected or detected and the temperature of the steam rising in the cookware is preferably determined or measured at one and/or more temperature sensors above the detected fill level.

In this case, the fill level is in particular the level up to which the cookware is filled or the wall of the cookware is covered with food.

The temperature sensor measuring the temperature of the steam rising in the cooking utensil is particularly preferably that temperature sensor for which the difference between its arrangement height and the filling height of the cooking utensil has the lowest positive value. In this case, the arrangement height is in particular the height at which a temperature sensor assigned to the wall is arranged on the cooking utensil.

In expedient developments, the predetermined threshold value is a value in a temperature range around the boiling point of water, ie a temperature of around 100°C. The predetermined threshold has in particular a value between 90°C and 100°C,

preferably between 95°C and 100°C and most preferably from 97.25°C. Depending on the food or item to be cooked in the cooking utensil, the threshold value can preferably also have a different value or be adapted to this food, in particular its boiling point under room conditions. At least one filling level detection device is preferably provided, which automatically detects the filling level of the cooking utensil. In particular, the fill level detection device detects or determines the height up to which the wall of the cooking utensil is largely covered with food. The fill level detection device is preferably encompassed by the cooking utensil.

In advantageous developments, the temperature sensor measuring the temperature of the steam rising in the cooking utensil is automatically detected or determined with the aid of the level detection device. The temperature sensor for measuring the steam temperature is determined in particular by forming the difference between the height or arrangement height of at least one of the temperature sensors and the fill height of the cooking utensil detected by the fill level detection device. Another method according to the invention is suitable for operating a cooking system comprising at least one cookware, at least one control device and at least one hob device, the hob device comprising at least one support surface for setting up cookware and at least one heating device for heating cookware. The cooking utensil comprises at least one base and at least one wall, with at least one receiving volume being delimited by the base and the wall, with at least one temperature sensor being assigned to the base and at least two further temperature sensors being assigned to the wall. A first temperature sensor assigned to the wall is provided at a lowest predetermined height as the lowest temperature sensor and a second temperature sensor assigned to the wall is provided at a top predetermined height as the uppermost temperature sensor. Furthermore, at least one heating-up phase, in which a predetermined temperature is set at at least one temperature sensor by means of a suitable power profile of the heating device, and at least one holding phase, in which this predetermined temperature is kept essentially constant at least temporarily, are carried out. A temperature measured by the at least one temperature sensor assigned to the floor and/or at least one of the temperature sensors assigned to the wall is used at least temporarily to control the power of the heating device during the heating-up and holding phases.

The further method according to the invention for operating a cooking system can also be carried out in particular in connection with a cooking utensil and a control device, as they are set out in this application. In expedient developments, the predetermined temperature s is kept essentially constant in the holding phase at least temporarily, in particular during the entire holding phase. The height at which the lowest temperature sensor assigned to the wall is arranged is preferably covered by food or the filling height of the cooking utensil is higher than the height at which the lowest temperature sensor assigned to the wall is arranged.

Particularly preferably, the height at which the uppermost temperature sensor assigned to the wall is arranged is not covered by food or the filling height of the cooking utensil is lower than the height at which the uppermost temperature sensor assigned to the wall is arranged.

In expedient developments, the cooking utensil and/or the hob device 15 are suitable and designed to communicate with one another and/or with the control device or to exchange information such as, in particular, temperature data from the temperature sensors. In this case, the cooking utensil and/or the hob device and/or the control device have at least one suitable communication device in order in particular to enable a wireless exchange of information.

The temperature data are preferably sent from the communication device of the cookware to the control device and/or the hob device and evaluated by an evaluation device included in the control device and/or the hob device. Depending on the task and design, however, an evaluation device can also be included in particular by the cooking utensil. In such an embodiment, the communication device and the evaluation device preferably form an assembly.

The method according to the invention has many advantages. A significant advantage is that at least one heating-up phase, in which a predetermined temperature is set, and at least one holding phase, in which this predetermined temperature is maintained at least temporarily, are carried out, with at least one temperature at the at least one associated with the floor being used for regulation Temperature sensor and / or is used on at least one of the wall associated temperature sensors. The fact that the temperature is determined or

is monitored, the heating of the cooking utensil can be controlled particularly reliably and burning and/or boiling over of food in the cooking utensil can be largely avoided. This makes the method according to the invention particularly convenient for a user, since a user does not have to constantly monitor the heating of a foodstuff or item to be cooked in the cooking utensil, but this process is largely automatically or even automatically controlled or even runs largely autonomously. In addition, the further method according to the invention described here has all the advantages of the method for operating a cooking system first described in this application.

During the heating-up phase, a predetermined temperature is preferably regulated at the at least one temperature sensor assigned to the floor. Preferably, during the heating phase to a predetermined temperature of in particular 50 ° C, 60 ° C, 70 ° C, 80 ° C or more, preferably 90 ° C, preferably 100 ° C, particularly preferably 110 ° C, and completely particularly preferably regulated from 120° C. and ±5 in particular from 130° C. or more at the at least one temperature sensor assigned to the floor. In advantageous developments, during the heating-up phase, the temperature sensor assigned to the floor is regulated to a predefined temperature until a predefined temperature is reached at the lowermost temperature sensor assigned to the wall. In expedient developments, such a predetermined temperature is set by a user as a target temperature at the lowermost temperature sensor assigned to the wall. Such a target temperature is preferably set or selected by actuating a control element included in the cooking utensil. Depending on the task and design, the predetermined temperature at the lowest temperature sensor assigned to the wall or a target temperature can also be set automatically, in particular as a function of a recognized or set food or item to be cooked. During the heating-up phase, a predetermined temperature is preferably set at the lowest temperature sensor assigned to the wall.

A predetermined temperature of in particular 50° C., preferably 60° C., advantageously 70° C., preferably 80° C., particularly preferably 90° C., particularly preferably 95° C., is particularly preferred during the heating-up phase 100° C., particularly preferably 110° C. and largely preferably 120° C. or more, at the lowest temperature sensor associated with the wall.

During the heating-up phase, the cooking utensil or food contained in it is preferably heated in such a way that a first threshold value of a temporal temperature change at the lowest temperature sensor assigned to the wall does not fall below a first threshold value and/or a second threshold value of a temporal temperature change at the lowest temperature sensor assigned to the wall is not exceeded.

In advantageous developments, during the holding phase, a predetermined temperature is at least temporarily measured at the lowermost temperature sensor assigned to the wall

essentially kept constant.

During the holding phase, the predetermined temperature at the lowest temperature sensor assigned to the wall, which was set during the heating-up phase, is preferably kept essentially constant at least temporarily.

A substantially constant temperature is a temperature which is in a temperature range of in particular ı5 +0.5° C. or less, particularly preferably +1° C., preferably +2° C. and preferably +3° C. or more predetermined temperature

target temperature.

During the holding phase, a predetermined temperature is preferably kept constant at the lowest temperature sensor assigned to the wall, essentially until a user ends the method and/or until a user and/or a

sequence program preset time has elapsed.

The output of the heating device is particularly preferably reduced during the holding phase if a predetermined threshold value of a change in the temperature over time at the uppermost temperature sensor assigned to the wall is exceeded.

Preferably, during the holding phase, the temperature at the at least one dem

Floor associated temperature sensor reduced by a suitable adjustment of the power of the heater when a predetermined threshold value of a change in temperature over time at the top of the wall associated temperature sensor is exceeded.

In advantageous developments, the threshold value is dependent on the output of the heating device and/or the temperature at the uppermost part of the wall

Temperature sensor and/or the temperature at the lowest temperature sensor associated with the wall.

More than two temperature sensors assigned to the wall of the cooking utensil are preferably provided, at which a temperature is measured. In particular, three or four, preferably also five or six, particularly preferably seven or eight and very particularly preferably more than eight temperature sensors are assigned to the wall. The more than two temperature sensors assigned to the wall are preferably arranged between the lowermost and the uppermost temperature sensors assigned to the wall. The power of the heating device is preferably limited to a maximum power by a power limit value. In particular, the power of the heating device is then limited by a power limit to a maximum power when no lid is placed on the cooking utensil. In expedient developments, the output limit value of the heating device is dependent on the temperature at at least one temperature sensor assigned to the floor.

ı5 The heating device is particularly preferably switched off when the temperature at at least one temperature sensor assigned to the floor exceeds a limit value. Switching off the heating device when a limit value is exceeded on at least one temperature sensor assigned to the base preferably prevents the cookware from boiling dry, ie continuous heating of an unfilled or empty cookware. The method is preferably started and/or ended by actuating at least one control element accommodated on the cooking utensil. In expedient developments, at least one temperature value is selected by actuating at least one control element accommodated on the cookware and/or assigned to the cookware, to which the temperature on the at least one temperature sensor assigned to the base and/or the temperature on at least one temperature sensor assigned to the wall can be adjusted a suitable output of the heating device is regulated during the heating-up phase. Preferably, at least one temperature value is selected by actuating at least one control element accommodated on the cooking utensil and/or assigned to the cooking utensil, on which the temperature at the at least one assigned to the base

Temperature sensor and / or the temperature at least one of the wall associated temperature sensor is controlled by setting a suitable power of the heater during the holding phase. A desired target temperature for a food item located in the cooking utensil s is particularly preferably selected.

The target temperature for the food in the cooking utensil corresponds in particular to the temperature which is determined at the lowermost temperature sensor assigned to the wall. At least two operating elements are preferably provided for selecting at least two different target temperatures of a foodstuff located in the cooking utensil. At least two of the following temperature values or target temperatures can preferably be set or selected by the operating element: in particular a temperature value of approximately 50° C. and/or preferably approximately 60° C. and/or particularly preferably approximately 70° C. ı5 and/or advantageously of about 80°C and/or preferably of about 90°C and/or particularly preferably of 95°C and/or preferably of 100°C and/or particularly preferably of 110°C and/or very particularly preferably of 120 °C The cookware according to the invention comprises at least one base and at least one wall, with at least one receiving volume being delimited by the base and the wall, with at least one temperature sensor being assigned to the base and at least two further temperature sensors being assigned to the wall, with a first temperature sensor being assigned to the wall is provided at a lowest predetermined level as the lowest temperature sensor and a second temperature sensor associated with the wall is provided at an uppermost predetermined level as the uppermost temperature sensor. At least one control device and/or an operative connection to a control device is included, which is suitable and designed for carrying out at least one method as described above. The cookware according to the invention can be used in particular in connection with a control device and one of the methods according to the invention, as set out in this application. The height at which the temperature sensors assigned to the wall are arranged is to be understood in particular as the distance in relation to the bottom of the cooking utensil.

The cooking utensil preferably has at least one communication device in order to exchange information, such as in particular temperature data from the temperature sensors, with the hob device and/or the control device. In this case, the exchange of information takes place in particular wirelessly.

The temperature data are preferably exchanged with the hob device and/or the control device via a suitable communication device and evaluated there by an evaluation device. Depending on the task and configuration, however, the cooking utensil can also include such an evaluation device.

In expedient developments, the cooking utensil includes the control device.

The temperature sensors are preferably accommodated on the outside of the wall of the cooking utensil delimiting the capacity. However, they can also be accommodated, in particular, on the inside of the wall of the cooking utensil delimiting the capacity. The temperature sensors can also preferably be arranged in a hollow space or in an intermediate space which is formed by an inner and an outer wall 15. In particular, in such an arrangement, the temperature sensors are integrated in the wall or in the base. The temperature sensors can preferably also be accommodated on the outside of an outer wall. Depending on the task and design, however, combinations of the above arrangements are also possible. The temperature sensors can preferably also be designed to be removable.

The at least one temperature sensor assigned to the floor is preferably arranged largely in the middle, in particular in the center of the floor area. However, it can also preferably be arranged in the inner third or in particular in the middle third or particularly preferably in the outer third of the base diameter or the area determined thereby. In the case of several temperature sensors assigned to the floor, combinations are also preferably possible.

In advantageous developments, the temperature sensor arranged at a lowest predetermined height is in particular in the lower third, preferably in the lowest quarter, preferably in the lower fifth, particularly preferably in the lower sixth, very particularly preferably in the lower seventh, and in particular in the lower eighth or in an even lower one Arranged height of the vertical extent of the wall.

Preferably, the temperature sensor arranged at an uppermost predetermined height is in particular in the upper third, preferably in the upper fourth, preferably in the upper fifth, particularly preferably in the upper sixth, very particularly preferably in the upper seventh, and in particular in the upper eighth or at an even higher level arranged vertical extension of the wall. The temperature sensor, which is arranged at an uppermost predetermined height, is preferably arranged at a height above the maximum filling level provided for the cooking utensil.

The at least two temperature sensors assigned to the wall of the cooking utensil are preferably arranged along a line perpendicular to the floor. In advantageous developments, more than two temperature sensors are assigned to the wall, which are preferably arranged distributed over the vertical extension of the wall at regular intervals of in particular approximately 1 cm or less, preferably approximately 1.5 cm and preferably approximately 2 cm or more. In particular, the more than two temperature sensors are arranged between the temperature sensor arranged at a lowest predetermined level and the temperature sensor arranged at an uppermost predetermined level. In particular, three, preferably four, particularly preferably five, very particularly preferably six, particularly seven and advantageously eight or more temperature sensors are assigned to the wall. The cooking utensil preferably includes a filling level detection device, which in particular automatically detects the filling level or the height up to which the wall of the cooking utensil is covered with food. The cookware according to the invention has many advantages. In particular, it can be used in the above-mentioned methods for operating a cooking system, which enable a user to heat foodstuffs or items to be cooked particularly conveniently. There is also a significant advantage in that the temperature of the cookware, and thus the temperature of a food item in the cookware, can be determined very precisely by arranging the temperature sensors in the base and in the wall. This supports a user in the preparation of food or the monitoring of a heating process and/or it even enables largely automatic control of the heating or the preparation of the food to be cooked using a sequential program. At least one temperature sensor is preferably arranged on the outside of the wall of the cooking utensil delimiting the receptacle volume.

In particular, at least one temperature sensor is accommodated or integrated in an intermediate space which is formed by an outer and an inner wall.

The control device according to the invention is designed for use in a cooking system and/or in a cookware according to the invention for carrying out one of the above methods according to the invention.

Preferably, the control device is assigned to the cooking utensil and/or the hob device or is comprised by them.

But you can also separately z.

B. as an app and / or provided by a cloud service.

The control device preferably has at least one communication device in order to

Information such as in particular temperature data from the temperature sensors to be exchanged with the cooking utensil and/or the hob device.

The control device is particularly preferably suitable and designed to evaluate the temperature data of the cooking utensil.

The control device can also include, in particular, an evaluation device for evaluating the temperature data.

Depending on the task and design, the control device and the evaluation device preferably form an assembly.

Preferably, the control device sends based on the evaluated temperature data, from which z.

B.

Conclusions are drawn on the food in the cookware and / or from which the achievement of a threshold value is determined, suitable control signals to the

Heating device and / or the hob device, whereby a suitable power curve of the heating device is set.

The control device according to the invention also has the advantages of the cooking utensil according to the invention and the method according to the invention.

In particular, it can be used in the methods listed above, which are particularly convenient for a user

Allow food to be heated.

Further advantages and features of the present invention result from the exemplary embodiments, which are explained below with reference to the enclosed figures.

In the figures show:

FIG. 1 shows a purely schematic representation of an exemplary embodiment of a cooking system for carrying out a method according to the invention in a perspective view; FIG. 2 shows a purely schematic representation of an exemplary embodiment of a cooking utensil in a sectional view designed for use in a cooking system for carrying out a method according to the invention; FIG. 3 shows a purely schematic representation of possible temperature and power curves over time during a method according to the invention; FIG. 4 shows a purely schematic illustration of a further possible temperature profile over time during a method according to the invention; FIG. 5 shows a purely schematic representation of possible dependencies of a threshold value; FIG. 6 shows a purely schematic illustration of another possible temperature and power curve over time during a method according to the invention; and FIG. 7 shows a purely schematic representation of a possible flow chart of a method according to the invention.

FIG. 1 shows, purely schematically, an exemplary embodiment of a cooking system 1 for carrying out a method according to the invention in a perspective view.

Here the cooking system 1 comprises a cookware 10 according to the invention, a control device 50 according to the invention and a hob device 100 with a support surface 101 for setting up a cookware 10 and with a heating device 102 for heating the cookware 10. The cooktop device 100 is integrated into the work surface 201 of a kitchen unit 200 .

With the cooking system 1 shown here, the methods according to the invention can be carried out as previously described.

For this purpose, the cooking utensil 10 comprises three or more temperature sensors 13, 14, 15, 19, 20, 21, not shown in detail in Figure 1, of which at least one is assigned to the base 11 of the cooking utensil 10 and at least two others are assigned to the wall 12 of the cooking utensil 10 .

In the exemplary embodiment shown here, the temperatures T determined on the base 11 or the wall 12 of the cooking utensil 10 are transmitted to the control device 50 by a communication device 23 of the cooking utensil 10 (not shown in detail in FIG. 1).

The control device 50 is integrated into the hob device 100 here. The temperature data received by the control device 50 are evaluated or further processed here by the control device 50 or by an evaluation device included in it. In accordance with the evaluation, the control device 50 here sends control signals to the hob device 100 and, depending on the method, the power L of the heating device 102 is adjusted. FIG. 2 shows a purely schematic sectional view of a cooking utensil 10 according to the invention, which is suitable and designed for use in a cooking system 1 for carrying out a method according to the invention. The dashed line in FIG. 2 indicates that two exemplary embodiments of a cookware 10 according to the invention are shown here.

In both exemplary embodiments, the cooking utensil 10 comprises a base 11, a wall 12 and at least one handle 24, in which a control element 22 and a communication device 23 are accommodated here. Both exemplary embodiments here include a filling level detection device 18 which determines the filling level of a foodstuff located in the cooking utensil 10 or detects the height up to which the wall 12 of the cooking utensil 10 is covered with a foodstuff. In the two exemplary embodiments shown schematically here, the cookware 10 each have a different number and arrangement of temperature sensors 13, 14, 15, 19, 20, 21.

The exemplary embodiment of a cooking utensil 10 according to the invention shown on the left side of the dashed line comprises a temperature sensor 13 assigned to the base 11 and two temperature sensors 14, 15 assigned to the wall 12. The temperature sensor 13 assigned to the base 11 is integrated here in the base 11 and the The temperature sensors 14, 15 associated with the wall 12 are accommodated here at two different heights 16, 17 on the outside of the cooking utensil 10. A lowermost temperature sensor 14 is accommodated at a lowermost predetermined height 16 and an uppermost temperature sensor 15 is accommodated at an uppermost predetermined height 17 . Alternatively, the temperature sensors assigned to the wall 12 can also be provided on the inside of the wall and/or integrated into the wall.

The exemplary embodiment of a cookware 10 according to the invention shown on the right-hand side of the dashed line comprises a temperature sensor 13 assigned to the base 11 and five temperature sensors 14, 15, 19, 20, 21 assigned to the wall 12, which here are arranged at equal intervals at different heights on the Outside of the cookware 10 are added. Here, too, the temperature sensors assigned to the wall 12 can alternatively also be provided on the inside of the wall and/or integrated into the wall. By actuating the operating element 22, which is accommodated here on the handle of the cooking utensil 10s, a user can select and/or start or end one of the methods described above. Such an operating element 22 also makes it possible to select a temperature value based on the temperature T at the temperature sensor 13 assigned to the floor 11 or the temperature at at least one temperature sensor 14, 15, 19, 20, 21 assigned to the wall 12, by setting a suitable output L of the heating device 102 is regulated. Depending on the design, the methods and/or other settings can also be selected using operating elements on the hob device 100 or using an external operating device.

FIG. 3 shows, purely schematically, possible temperature curves TB, TWU over time on the base 11 and on the lowermost temperature sensor of a cooking utensil 10 ı5 assigned to the wall 12, as well as a possible associated power curve L(t) of the heating device 102 during a method according to the invention, each in a separate diagram. In the upper diagram, the temperature T is plotted on the ordinate and the time t is plotted on the abscissa. In the diagram below, the power L is plotted on the ordinate and the time t on the abscissa.

If a method according to the invention is started by actuating control element 22, in the exemplary embodiment shown here, during the heating-up phase, a predetermined temperature TB1 is regulated at the at least one temperature sensor 13 assigned to the floor, in order to maintain a predetermined temperature TWU1 set. For this purpose, as is shown schematically in the diagram below, a suitable power profile L(t) over time of the heating device 102 is set.

The temperature TWU1 is determined here by the lowermost temperature sensor of the wall 14 , the temperature TWU1 here largely corresponding to the temperature T of the item to be cooked or of the food in the cooking utensil 10 . If the temperature at the lowest temperature sensor reaches the predetermined temperature or the temperature value TWU1, the heating-up phase ends. In a method according to the invention, such a heating-up phase is followed by a holding phase in which a predetermined temperature or target temperature is kept largely constant at least temporarily.

FIG. 4 shows a purely schematic diagram of a further possible temperature profile over time during a method according to the invention. Here the temperature T is plotted along the ordinate and the time t is plotted along the abscissa. In the diagram shown here, the temperature at the top temperature sensor TWO increases, i. H.

s the temperature sensor 15 arranged in an uppermost predetermined height of the wall, slowly at first and then faster and faster. Thus, the temperature profile shown schematically here over time at the uppermost temperature sensor TWO is given by an initially small change in the temperature over time, which then increases over time t.

The temperature profile shown here occurs in particular at temperature sensors 13 , 14 , 15 , 19 , 20 , 21 , which are arranged above the fill level of the cooking utensil 10 and determine the temperature T of the steam rising in the cooking utensil 10 . This is the case for the uppermost temperature sensor 15 in the exemplary embodiment illustrated here. If the temperature T rises rapidly at a temperature sensor 14, 15, 19, 20, 21 arranged above the filling level during the heating-up phase and/or the holding phase, this indicates that the food in the cooking utensil 10 has boiled over or that there is a concrete possibility/ There is a risk of boiling over if the power is supplied further. However, if the predetermined threshold value STW of a change in a temperature over time at the uppermost temperature sensor 15 is exceeded during the possible temperature profile shown here, the power L of the heating device 102 is reduced. This largely prevents the food in the cooking utensil 10 from boiling over.

Depending on the task and design, a temperature profile similar to that in FIG. H. occur at a level 16, 17 at which the wall 12 of the cooking utensil 10 is covered by a food.

In order to reliably prevent the food in the cooking utensil 10 from boiling over, the threshold value STWO is dependent on the absolute temperature TWO at the uppermost temperature sensor 15 and the set instantaneous power L of the heating device 102, as shown schematically in Figure 5.

FIG. 5 shows a purely schematic diagram with possible dependencies of a threshold value during a method according to the invention. Here, the predetermined threshold value STWO of a change over time in the temperature at the top temperature sensor 15 is plotted along the ordinate and the temperature TWO at the top temperature sensor 15 is plotted along the abscissa.

With increasing absolute temperature TWO at the uppermost temperature sensor 15, a lower threshold value STWO is provided here, since at a higher temperature TWO at the uppermost temperature sensor 15 here, the change in temperature over time or the temperature rise, which indicates the concrete possibility/risk of boiling over, turns out to be lower. The opposite case applies here for lower temperatures TWO at the uppermost temperature sensor 15 here, since the change in temperature over time or the temperature rise, which indicates the specific possibility/risk of boiling over, is higher here. Thus, even with a rather large threshold value STWO, boiling over can be reliably prevented and at the same time the cooking utensil 10 or a food item contained therein can be quickly heated by a rather large power supply. Furthermore, the schematic diagram shows that a lower threshold value STWO of a change in the temperature over time at the uppermost temperature sensor 15 is provided here with increasing set power of the heating device L1<L2<L3. Such an embodiment is particularly advantageous here because if the power L is set to be rather high ı5 and thus the heat supply to the cooking utensil 10 is rather large, the power L must be reduced early in order to reliably prevent the food from boiling over. If the power L is set to be rather low or the heat supply is low, the power L or the heat supply can be reduced somewhat later.

FIG. 6 shows, purely schematically, a possible temperature curve TW over time at a temperature sensor 14, 15, 19, 20, 21 of a cookware 10 assigned to the wall 12, as well as a possible associated power curve L(t) of the heating device 102 during a method according to the invention, each in a separate diagram shown. In the upper diagram, the temperature T is plotted on the ordinate and the time t on the abscissa. In the diagram below, the power L is plotted on the ordinate and the time t on the abscissa.

The temperature profile shown here occurs in particular at temperature sensors 14 , 15 , 19 , 20 , 21 , which are arranged above the current level of the cooking utensil 10 and determine the temperature T of the steam rising in the cooking utensil 10 . In the exemplary embodiment shown here, this is the case for the temperature sensor 15 associated with the wall 12 , which was identified here by the fill level detection device 18 as the temperature sensor with the lowest level above the fill level of the cooking utensil 10 .

Depending on the design, a similar temperature profile can also occur, in particular during the heating-up phase and/or the holding phase, at a temperature sensor 13, 14, 15, 19, 20, 21, which is arranged below the filling level d. H. at a level at which the wall 12 of the cooking utensil 10 is covered by a food.

In the exemplary embodiment shown in FIG. 6, the temperature T is regulated during the holding phase of a method according to the invention in such a way that a predetermined temperature at the temperature sensor 14, 15, 19, 20, 21 assigned to the wall 12, which is above the filling level, is not exceeded.

For this purpose, a threshold value STW1 is provided in the exemplary embodiment here. If the temperature at a temperature sensor 14, 15, 19, 20, 21 located above the fill level rises above this threshold value STW1 during the holding phase, this indicates that the food in the cooking utensil 10 has boiled over or that there is a concrete possibility/risk of boiling over with further power input. However, if the predetermined threshold value STW1 ±5 of a temperature of 97.25° C. at the uppermost temperature sensor 15 is exceeded during the possible temperature profile shown here, the power L of the heating device 102 is reduced. This largely prevents the food in the cooking utensil 10 from boiling over. FIG. 7 shows a possible flow chart, which includes a method according to the invention, in a purely schematic manner. First, a user or a customer activates the cooking utensil 10 according to the invention for use in a method according to the invention for operating a cooking system 1 with the aid of the operating element 22, which is embodied here as a button. A user or customer then puts water in the cooking utensil 10 and selects between the “cooking” and “heating” functions, which enable a user to cook and/or heat food in the cooking utensil 10 conveniently. If the "Cook" function is selected here or a corresponding control element 22 or a corresponding button is pressed, the heating-up phase starts here, in which the cookware 10 according to the invention is regulated to a predetermined temperature by a suitable power curve L(t) of the heating device 102, with here the predetermined temperature corresponds approximately to the boiling temperature of water and is determined here at the lowest temperature sensor 14 assigned to the wall 12 . In such a heating-up phase, according to a method according to the invention, the temperature of the steam rising in the cooking utensil is determined by a temperature sensor above the fill level. If the temperature at this temperature sensor exceeds a threshold value of 97.25°C here, the power of the heating device is reduced in order to prevent overboiling.

If a user presses a control element assigned to the "heating" function during the heating-up phase and before the target temperature is reached, the current s temperature is set as the new target temperature, the heating-up phase is aborted or ended and the system goes directly to the holding phase or this executed.

When the target temperature or the predetermined temperature is reached, the heating-up phase is over and an acoustic signal sounds.

The holding phase now starts here, in which the temperature of the food, determined at the lowest temperature sensor 14, is kept largely constant.

A user can now add another food item to the heated water.

During the holding phase, the change in the temperature over time is continuously determined at the uppermost temperature sensor 15, which is arranged above the filling level.

If at the top temperature sensor 15 a predetermined threshold value STWO of the time

If the change in temperature is exceeded, the power L of the heating device 102 is reduced here in order to prevent boiling over.

By pressing the operating element 22 or a button, the "cooking" function is ended here.

In the event that instead of the "cooking" function, the "heating" function is selected by a user by actuating a control element 22 on the cooking utensil, here a button, a sequence takes place here which is similar to the method described above for the selection " cooking” is.

For the "heating" function, however, the target temperature then corresponds to e.g.

B. a temperature of the food of about 80 ° C.

List of reference symbols BE2020/5761 1 cooking system 10 cookware 11 base

12 wall 13 temperature sensor 14 temperature sensor 15 temperature sensor

16 height 17 height 18 level detection device 19 temperature sensor 20 temperature sensor

21 temperature sensor 22 operating element 23 communication device 24 handle 50 control device

100 hob equipment 101 installation space 102 heating equipment 200 kitchen unit 201 work surface

T temperature TB temperature at the bottom TB1 (specific) temperature at the bottom TW temperature TWU temperature

TWU1 temperature TWO temperature L power STW threshold STWO threshold t time

Claims (18)

patent claims 1. A method for operating a cooking system (1) comprising at least one cookware (10), at least one control device (50) and at least one hob device (100), the hob device (100) having at least one support surface (101) for setting up cookware (10 ) and at least one heating device (102) for heating cookware (10), the cookware (10) comprising at least one base (11) and at least one wall (12), the base (11) and the wall (12 ) at least one receiving volume is limited, with at least one temperature sensor (13) being assigned to the base (11) and at least two further temperature sensors (14, 15, 19, 20, 21) being assigned to the wall (12), a first being assigned to the wall (12) associated temperature sensor (14) at a lowest predetermined height (16) as the lowest temperature sensor (14) and a second temperature sensor (15) associated with the wall (12) at an uppermost predetermined height (17) is provided as the uppermost temperature sensor (15), characterized by the following steps in a suitable number and sequence: - heating of the cooking utensil (10) by a power profile of the heating device (102), with a predetermined temperature (TB1) on the at least one bottom associated temperature sensor (13) is regulated in order to achieve a predetermined temperature (TWU1) at the lowest temperature sensor (14) associated with the wall (12); - Reduce the power (L) of the heating device (102) when a predetermined threshold value (STW) of a temperature (TW) at at least one temperature sensor (14, 15) associated with the wall is exceeded. 2. The method according to the preceding claim, characterized in that the power (L) of the heating device (102) is reduced when the predetermined threshold value (STW) of a temperature (TW) at at least one of the wall (12) associated temperature sensor (14, 15, 19, 20, 21) is exceeded, which measures the temperature of the steam rising in the cookware (10). 3. The method according to any one of the preceding claims, characterized in that at least one fill level detection device (18) is provided, which automatically detects the fill level of the cooking utensil (10). 4. A method for operating a cooking system (1) comprising at least one cookware (10), at least one control device (50) and at least one hob device (100), the hob device (100) comprising at least one support surface (101) for setting up cookware (10) and at least one heating device (102) for heating cookware (10), the cookware (10) having at least one base (11 ) and at least one wall (12), at least one receiving volume being delimited by the base (11) and the wall (12), at least one temperature sensor (13) being assigned to the base (11) and at least two further temperature sensors (14 , 15, 19, 20, 21) are assigned to the wall (12), a first temperature sensor (14) assigned to the wall (12) being at a lowest predetermined height (16) as the lowest temperature sensor (14) and a second to the wall ( 12) associated temperature sensor (15) is provided at an uppermost predetermined height (17) as the uppermost temperature sensor (15), characterized by at least one heating-up phase, in which a suitable power curve of the heating device (1st 02) is set to a predetermined temperature (T) on at least one temperature sensor (13, 14, 15, 19, 20, 21), and at least one holding phase in which this predetermined temperature (T) is kept essentially constant at least temporarily, whereby a temperature (TB, TW) is used at least temporarily to control the power (L) of the heating device (102) during the heating-up phase and the holding phase, which temperature is measured by the at least one temperature sensor (13) assigned to the floor (11) and/or at least one of the temperature sensors (14, 15, 19, 20, 21) assigned to the wall (12) is measured. 5. The method according to the preceding claim 4, characterized in that during the heating-up phase a predetermined temperature (TB1) is regulated at the at least one temperature sensor (13) assigned to the bottom (11). 6. The method according to one of the two preceding claims 4 and 5, characterized in that during the heating-up phase the temperature sensor (13) assigned to the bottom (11) is regulated to a predetermined temperature (TB1) until the lowest part of the wall (12 ) associated temperature sensor (14) a predetermined temperature (TW) is reached. 7. The method according to any one of the preceding claims 4 to 6, characterized in that during the heating-up phase a predetermined temperature (TWU1) is set at the lowest temperature sensor (14) associated with the wall (11). 8. The method according to any one of the preceding claims 4 to 7, characterized in that during the holding phase at least temporarily a predetermined temperature (TWU1) is kept essentially constant at the lowest temperature sensor (14) assigned to the wall (12). 9. The method according to any one of the preceding claims 4 to 8, characterized in that during the holding phase the power (L) of the heating device (102) is reduced if a predetermined threshold value (STWO) of a change in temperature (TWO) over time at the top the wall (12) associated temperature sensor (15) is exceeded. 10. The method according to any one of the preceding claims 4 to 9, characterized in that the threshold value (STWO) is assigned as a function of the power (L) of the heating device (102) and/or the temperature (TWO) at the top of the wall (12). Temperature sensor (15) and/or the temperature (TWU) at the lowest temperature sensor (14) associated with the wall (12). 11. The method as claimed in one of the preceding claims, characterized in that more than two temperature sensors (14, 15, 19, 20, 21) assigned to the wall (12) of the cooking utensil (10) are provided, at which a temperature (TW) is measured . 12. The method as claimed in one of the preceding claims, characterized in that the power (L) of the heating device (102) is limited to a maximum power (L) by a power limit value. 13. The method as claimed in one of the preceding claims, characterized in that the heating device (102) is switched off when the temperature (TB) at at least one temperature sensor (13) assigned to the base (11) exceeds a limit value. 14. The method as claimed in one of the preceding claims, characterized in that the method is started and/or ended by actuating at least one operating element (22) accommodated on the cooking utensil (10). 15. The method as claimed in one of the preceding claims, characterized in that a desired target temperature for a food item located in the cooking utensil (10) is selected. 16. Cookware (10) comprising at least one base (11) and at least one wall (12), wherein at least one receiving volume is delimited by the base (11) and the wall (12), with at least one temperature sensor (13) on the base (11) is assigned and at least two further temperature sensors (14, 15, 19, 20, 21) are assigned to the wall (12), a first being assigned to the wall (12). temperature sensor (14) at a lowest predetermined height (16) as the lowest temperature sensor (14) and a second temperature sensor (15) assigned to the wall (12) at a top predetermined height (17) as the uppermost temperature sensor (15), characterized by a control device (50) and/or an operative connection to a control device (50) which is suitable and designed for carrying out a method according to one of the preceding claims. 17. Cooking utensil (10) according to the preceding claim, characterized in that at least one temperature sensor (13, 14, 15, 19, 20, 21) is arranged on the outside of the wall of the cooking utensil (10) delimiting the receiving volume. 18. Control device (50) suitable and designed for use in a cooking system (1) and/or cooking utensil (10) for carrying out a method according to one of the preceding claims.