DE102015110726A1 - Method of operating a cooking system - Google Patents

Abstract

Method for operating a cooking system (1) comprising an ultrasonic distance sensor device (100) having a sound source (101) and a sound receiver (102), an evaluation device (200) and a cooking field device (300) having a cooking zone (301) with a heating device ( 302) and control means (303) for controlling the heater (302). The ultrasound distance sensor device (100) is arranged in sections above the cooking field device (300) and is in operative connection via the evaluation device (200) with the control device (303) of the cooking field device (300). From the sound source (101) a sound signal (103) is output, which is detected by the sound receiver (102), wherein the evaluation device (200) is suitable and designed over the duration of the sound signal (103) and / or the shape of the to draw conclusions about the development of steam and / or the filling level of a standing on the cooking zone (301) cooking vessel (304). In this case, the control device (303) takes into account the evaluation of the sound signals (103) in the control of the heating device (302).

Description

The present invention relates to a method for operating a cooking system comprising at least one ultrasonic distance sensor device, at least one evaluation device and at least one cooking field device. The ultrasonic distance sensor device comprises at least one sound source and at least one sound receiver, and the cooking field device has at least one cooking zone with at least one heating device and at least one control device for controlling the heating device. The ultrasonic distance sensor device is arranged at least in sections above the cooking field device and is in operative connection with the control device of the cooking field device via the evaluation device.

Domestic appliances, especially cooking appliances, increasingly have automatic programs and / or monitoring systems to assist a user in operating the household appliance.

Thus, in some hobs, among other things, a boiling point detection is provided which detects a boiling process in a cooking vessel. A user may then be alerted, for example, to boiling in a cooking vessel.

Various methods for determining a boiling point have become known. For example, a structure-borne noise measurement or, in general, a sound evaluation can be used in order to detect the noise that arises during the boiling of a liquid and to conclude a boiling process. However, it can come by various operating and ambient noise that such a diffuse sound background is detected that only an inaccurate evaluation of necessary for boiling point detection switching spectrum is possible.

For example, by the operating noise of a cooker hood, by a running radio, by the fan of a oven or other noise sources, for example, a structure-borne noise measurement or generally a sound evaluation directly on a cooking vessel may be insufficiently accurate to reliably detect a boiling point.

In other temperature measurements for boiling point detection, for example, is measured at the bottom of a cooking vessel, whether a boiling point has been reached in the cooking vessel. Even such a method is not always reliable, since only the temperature or a steam production is determined on the bottom of the pot. However, in a pot of boiling water and food, there are two heat sinks, once the food itself and once the water surface where excess steam escapes. However, the two heat sinks can not be distinguished by means of the pot bottom temperature. In addition, the measured temperature depends on many other factors, such as the thickness and the emission coefficient of the pot bottom.

Generally, in the methods described above, only a punctual temperature measurement, which means that a boiling point detection can be made only on a certain area of a hob. Alternatively, a larger number of measuring points must be provided below the cooking field. Furthermore, the components of such boiling point identifiers are usually provided below the footprint for a cooking vessel on the cooking field, whereby the construction is relatively complex and expensive.

It is therefore the object of the present invention to provide a boiling point detection which works more reliably.

This object is achieved by a method for operating a cooking system with the features of claim 1. Preferred developments of the invention are subject of the dependent claims. Further advantages and features of the invention will become apparent from the embodiments.

The inventive method is suitable for operating a cooking system comprising at least one ultrasonic distance sensor device, at least one evaluation device and at least one cooking field device. In this case, the ultrasonic distance sensor device comprises at least one sound source and at least one sound receiver. The cooking field device comprises at least one cooking zone with at least one heating device and at least one control device for controlling the heating device. The ultrasonic distance sensor device is arranged at least in sections above the cooking field device, the ultrasonic distance sensor device being in operative connection with the control device of the cooking field device via the evaluation device. From the sound source of the ultrasonic distance sensor device at least one sound signal is output, which is detected by the sound receiver. The evaluation device is suitable and designed to draw conclusions about the development of steam and / or the filling level of a cooking vessel located on the cooking zone over the duration of the sound signal and / or the shape of the received sound signal. When controlling the heating device, the control device takes into account the evaluation of the sound signals.

According to the invention, a heating device comprises in particular at least one heating source and / or at least one energy converter or energy transmitter. In this case, a heating device can preferably provide at least one direct heating source which radiates heat in order to actively heat a cooking vessel. However, a heating device can preferably also comprise an energy transmitter, such as an inductor or an induction coil. In such a configuration, heat is preferably generated in or on a cooking vessel via electromagnetic induction in order to heat food.

The method according to the invention for operating a cooking system provides, in particular, a cooking assistant with which conclusions can be drawn about the amount of steam emerging from a cooking vessel and / or about the filling level and thus also the change in the filling level in a cooking vessel.

In this case, in particular the transit time of an output sound signal is measured by the ultrasonic distance sensor device, in which case the density of the medium between the ultrasonic distance sensor device and the reflection point plays a role. The density of a medium changes depending on the temperature and humidity of the medium.

The evaluation device is preferably set up and designed such that due to the transit time of the sound signal, due to a change in the sound signal and / or due to the shape of the sound signal conclusions about the evolution of steam and / or the filling height of a cooking vessel are drawn.

Thus, the ultrasound distance sensor device preferably measures the distance to a specific object and in particular to a cooking vessel or to the surface of a medium in a cooking vessel, wherein the transit time of the signal is used to determine the distance. In the case of increased vapor development in a cooking vessel or, for example, when liquids boil up, the bubbling of the liquid or the rising vapor causes the signal to be attenuated or the shape of the signal to change. Thus, it can be concluded from a resulting difference in the duration of the signal and / or by a restless signal that a certain amount of steam exits the cooking vessel and / or that a liquid bubbles or boil in the cooking vessel. In this case, the reflected signal in particular by a boiling liquid or by the amount of steam escaping during boiling on a characteristic waveform, so that a boiling process can be detected well.

The evaluation device of the cooking system according to the invention may preferably be associated with the ultrasonic distance sensor device. In other expedient embodiments, the evaluation device may also or additionally be associated with the cooking field device. The evaluation device can preferably also be integrated into the control device of the cooking field device or be provided as a separate component.

If the control device detects a predetermined amount of steam and / or a change in the shape of the signal and / or a change in the filling level, the control device can accordingly control the power of the heating device in order to adapt the power to specific specifications.

The method according to the invention offers many advantages. A significant advantage is that the steam development and / or the filling height of a cooking vessel can be determined relatively accurately and in particular relatively insusceptible to noise or other factors by the inventive method.

Since in the method according to the invention, an attenuation of the signal is taken into account, which is reflected in a transit time difference and / or a change in the shape of the signal, a particularly efficient and accurate method for detecting vapor evolution or a change in the filling level of a cooking vessel is provided ,

At least one boiling process in at least one cooking vessel on at least one cooking zone is preferably recognized via the sound signal, wherein the control device reduces the power of the heating device of the corresponding cooking zone. In this case, a boiling process of the cooking vessel is to be understood in particular as meaning that a medium has started to boil in a cooking vessel. Then preferably the power is reduced by the control device in particular such that the contents of the cooking vessel boiling only slightly or is kept at or just below the boiling point. The power of the heater is preferably automatically reduced by the controller.

Such a method can be used for example for boiling water or liquids. Thus, water can be brought to boiling or boiling automatically as quickly as possible, the control automatically lowers the heater according to such performance that the water only slightly boiling or kept at or just below the boiling point, once the water is boiled.

Such a method provides accurate detection of a boiling point independent of other external factors. For example, in the boiling point detection of structure-borne noise or generally in a sound analysis, it may be due to various operating and ambient noise that an inaccurate evaluation of necessary for boiling point detection switching spectrum is possible. For example, by the operating noise of a cooker hood, a running radio, the fan of a oven or other sources of noise, for example, a structure-borne noise measurement or a sound evaluation directly on a cooking vessel may be insufficiently accurate to acoustically detect a boiling point.

In other temperature measurements for boiling point detection, for example, is measured at the bottom of a cooking vessel, whether a boiling point has been reached in the cooking vessel. However, this temperature measurement may also be inaccurate, since in such a method only the steam production on the bottom of the pot can be determined. However, for example, there are two heat sinks for a pot of boiling water. The one heat sink is the food itself, for example eggs to be boiled, the other heat sink is the water surface where excess steam escapes. However, the two heat sinks can not be distinguished by means of the pot bottom temperature. In addition, the measured temperature depends on many other factors, such as the thickness and the emission coefficient of the pot bottom. In addition, a temperature measurement is only occasional, which means that a boiling point detection can only be made on a specific area of a hob or that a significant number of measuring points must be provided below the hob field. In addition, different foods in a cooking vessel usually have different boiling behaviors, so that not always an accurate result can be achieved.

According to the present invention, a boiling point of a cooking vessel is detected by ascending swaths or rising steam. In this case, the amount of rising vapor is determined via an ultrasonic distance sensor device, in which case the transit time of the ultrasonic signal is used for distance determination. Rising steam changes the humidity in the air, which also changes the density of the air. Thus, the duration and / or the shape of the signal changes as soon as a corresponding amount of steam is discharged through a boiling medium from a cooking vessel.

This allows a very accurate information about the boiling point of a cooking vessel can be obtained. In this case, the determination of the signal is relatively accurate, since, for example, acoustic interference sources in the thus made detection of a boiling point play no role.

Particularly preferably, at least one change in the fill level of at least one cooking vessel on at least one cooking zone is detected via the sound signal, wherein the control device reduces the power of the heating device of the corresponding cooking zone. For example, the boiling of milk can also be monitored. The milk is heated as quickly as possible, until it comes to frothing the milk. The formation of foam also dampens the signal and thus changes the transit time of the ultrasound signal, so that the state of the foaming can also be detected at a very early stage. Then, the power of the corresponding heater by the controller, for example, be reduced so that overcooking of the milk is prevented.

Preferably, the sound source has a substantially wedge-shaped radiation characteristic. As a result, a relatively large-scale monitoring of the cooking field device can take place.

In expedient embodiments, at least two ultrasonic distance sensor devices are provided. Then, in particular, the signals of both ultrasonic distance sensor devices are evaluated by the evaluation device. Preferably, the entire hob provided below the extractor hood or the cooking field device is monitored by the at least two ultrasonic distance sensor devices.

Preferably, a time-offset measurement of the sound signals of the individual ultrasonic distance sensor devices takes place. This is to be understood in particular as the time-delayed transmission and / or reception of sound signals by the individual ultrasonic distance sensor devices. Thus, preferably, an evaluation of the signals of the two ultrasonic distance sensor devices should be carried out separately, so that inter alia, a position detection can be done on the hob field.

Particularly preferred is a frequency offset transmission of the sound signals of the individual ultrasonic distance sensor devices. This is to be understood in particular as the use of different frequencies or frequency ranges for both ultrasonic distance sensor devices. If different frequencies are used for the individual ultrasound Depending on the configuration, a simultaneous transmission or reception of the signals can also be used, since a splitting or separation of the signals is nevertheless possible.

Preferably, the sound signals of the individual ultrasonic distance sensor devices are calculated into a total signal. In this case, preferably either the individual signals of the individual ultrasound distance sensor devices and / or the evaluations of the individual signals are offset to form a total signal. Then, in particular, the entire cooking field device can be monitored as accurately as possible and a kind of spatial image can be generated, which corresponds to the steam production above the hob surface. Thus, depending on the configuration, the exact filling level or the vapor development of individual cooking vessels can be monitored for individual cooking zones of the cooking field device.

Preferably, at least one extractor hood is provided, which is arranged at least in sections above the cooking field device, wherein the ultrasonic distance sensor device is associated with the extractor hood. In this case, the ultrasound distance sensor device is fastened in particular to the extractor hood and / or integrated in it. In such an embodiment, preferably, the evaluation of the hood can be assigned or attached to this or integrated into this.

Particularly preferably, the extractor hood and the cooking field device are networked. Then, in particular, the same communication paths can be used to network the ultrasonic distance sensor device, the cooking field device, the evaluation device and the extractor hood.

Further advantages and features of the present invention will become apparent from the embodiments, which are explained below with reference to the accompanying figures.

In the figures show:

1 a purely schematic representation of a cooking system according to the invention in a perspective view.

In 1 is a cooking system according to the invention 1 shown purely schematically in a perspective view. This includes the cooking system 1 in the embodiment shown, two ultrasonic distance sensor devices 100 , an evaluation device 200 and a cooking field facility 300 ,

The cooking field equipment 300 is in the embodiment shown in a worktop 501 a kitchenette 500 admitted. Above the hob area 300 is also an extractor hood 400 provided, which of the hob field 300 Aspirate rising fumes and in particular free of fat constituents.

The extractor hood 400 is part of the cooking system in the embodiment shown 1 wherein the ultrasonic distance sensor means 100 in the embodiment shown on the extractor hood 400 are provided to the ultrasonic distance sensor devices 100 above the hob field 300 to arrange.

In the illustrated embodiment, the hood are 400 and the cooking field facility 300 networked with each other, including the cooker hood 400 a communication module 401 which is in operative connection to the control device 303 the hob field 300 stands.

The cooking field equipment 300 includes several cooking zones 301 , which in each case by means of at least one heating device 302 either can be heated directly or via which on the hob field 300 or on the cooking zones 301 standing up cooking vessels 304 can be heated indirectly. In the embodiment shown, the cooking field device 300 as area induction field 305 formed, each cooking zone 301 as a heating device 302 at least one induction coil 306 assigned.

The ultrasonic distance sensor devices 100 each include a sound source 101 and a sound receiver 102 , In both ultrasonic distance sensor devices 100 the sound source 101 and the sound receiver 102 in a common housing 104 provided and above the extractor hood 400 added.

The sound source 101 each ultrasonic distance sensor device 100 sends a sound signal 103 from which of the respective sound receiver 102 is received again. So that the sound signals 103 of the individual ultrasonic distance sensor devices not mixed by both ultrasonic distance sensor devices 100 be detected is provided in the embodiment shown that the sound sources 102 the sound signals 103 spend time-delayed and that the sound receiver 102 the sound signals 103 delayed reception. In the embodiment shown, it is also possible that the sound sources 101 the two ultrasonic distance sensor devices 100 use different frequency ranges. This will make it possible for the sound sources 101 at the same time sound signals 103 can continue to send, where continue the sound signals 103 the individual sound sources 101 can be differentiated.

The ultrasonic distance sensor devices 100 measure over the duration of the output sound signals 103 the distance between the sound source 101 and an object, such as a cooking vessel 304 on the hob field 300 , It plays at the duration of the output sound signal 103 the density of the medium between the sound source 101 and the cooking vessel 304 , the air, an essential role.

For example, the density changes according to the temperature and humidity of the air. In addition, the duration of the output sound signal changes 103 Depending on how warm or how moist the air between an ultrasonic distance sensor device 100 or the sound source 101 and the cooking vessel 304 is.

The ultrasonic distance sensor devices 100 are in the embodiment shown in operative connection to an evaluation device 200 , which in turn in operative connection with the control device 303 the hob field 300 stands. In this case, the evaluation device 200 in the embodiment shown in the control device 303 integrated. In other embodiments, not shown, the evaluation 200 also part of the ultrasonic distance sensor device 100 or the extractor hood 400 be.

To an operative connection between the ultrasonic distance sensor devices 100 and the evaluation device 200 to provide, in the embodiment shown here, the communication between the communication module 401 the extractor hood 400 and the controller 303 used. Thus, a common communication path can be used by networking the cooker hood 400 with the cooking field device 300 already exists in the embodiment shown.

The evaluation device 200 is designed to be suitable over the duration of the sound signal 103 and / or the shape of the received sound signal 103 Conclusions about the development of steam and / or the filling level of the cooking zone 301 standing up cooking vessel 304 to draw. The control device 303 then takes into account the evaluation of the sound signals 103 in the control of the heater 302 ,

The inventive method can by the evaluation of the sound signals 103 Conclusions about the evolution of steam and / or the filling level of a cooking vessel 304 to be pulled. Thus, among other things, it is possible, in particular, to recognize by the method according to the invention whether the medium or the liquid in a cooking vessel 304 has reached the boiling point. After detecting a boiling point, the heater can 302 the corresponding cooking zone are controlled by the control device according to such that the content of the cooking vessel 304 only slightly boiling or kept at or just below the boiling point.

As a result, in particular a boiling point detection is provided, which also provides the automatic control of the hob field 300 allows. For example, it is provided that the method according to the invention is used to boil water. It is preferably first on the cooking zone 301 standing cooking vessel 304 by means of a heating device 302 heated to the highest power, so that in the cooking vessel 304 water starts to boil as quickly as possible. As soon as a boiling point is detected via the corresponding vapor evolution, the control device 303 the power of the heater 302 then down, so that the water in the cooking vessel 304 only slightly boiling or kept at or just below the boiling point.

The method can be used analogously for heating or heating of milk. Also by the foaming milk when boiled it comes to a damping of the signals 103 , resulting in a maturity change and / or a change in the shape of the signal 103 leads. Then, for example, via the control device 303 the power of the heater 302 be down-regulated so that the milk does not overcook.

According to the invention, the method can also be carried out if only a single ultrasonic distance sensor device 1 is used. In particular, if only one or a few ultrasonic distance sensor devices 100 In particular, these radiate an approximately cone-shaped sound signal 103 from, so that as large as possible area of the cooking field device is covered or can be monitored.

However, particularly preferred are a plurality of ultrasonic distance sensor devices 100 used. In particular, when time-delayed signals or signals are analyzed with different frequencies, a kind of spatial image of the steam generation or the filling height of a large part of the cooking field device 300 be achieved, so that several cooking zones 302 can be monitored simultaneously.

In contrast to conventional boiling point detections in the boiling point detection according to the invention is much less sensitive to noise and essentially independent of the cooking vessels used 304 , In conventional sound measurement methods or structure-borne noise measurements, it may be difficult to calculate the noise level caused by operating noise or other disturbing noise from the noise level required for evaluating the boiling point detection. In addition, in a conventional noise or structure-borne noise measurement, the type and material of the cooking vessel 304 not insignificant. Furthermore, the known boiling point identifiers are usually provided below a cooking field device, whereby the construction is relatively complicated and expensive.

LIST OF REFERENCE NUMBERS

1

 cooking system

100

 Ultrasonic distance sensor device

101

 sound source

102

 sound receiver

103

 sound signal

104

 casing

200

 evaluation

300

 Hob unit

301

 cooking zone

302

 heater

303

 control device

304

 cooking vessel

305

 Surface induction field

306

 induction coil

400

 Hood

401

 communication module

500

 kitchenette

501

 countertop

Claims (10)

Method for operating a cooking system ( 1 ) comprising at least one ultrasonic distance sensor device ( 100 ) with at least one sound source ( 101 ) and at least one sound receiver ( 102 ), at least one evaluation device ( 200 ) and at least one cooking field device ( 300 ) with at least one cooking zone ( 301 ) with at least one heating device ( 302 ) and at least one control device ( 303 ) for controlling the heating device ( 302 ), wherein the ultrasonic distance sensor device ( 100 ) at least in sections above the cooking field device ( 300 ) and wherein the ultrasonic distance sensor device ( 100 ) via the evaluation device ( 200 ) with the control device ( 303 ) of the cooking field device ( 300 ) is in operative connection, characterized in that from the sound source ( 101 ) at least one sound signal ( 103 ) is output, which of the sound receiver ( 102 ) is detected, wherein the evaluation device ( 200 ) is suitable and designed over the duration of the sound signal ( 103 ) and / or the shape of the received sound signal conclusions about the evolution of steam and / or the level of a cooking zone ( 301 ) standing cooking vessel ( 304 ) and the control device ( 303 ) the evaluation of the sound signals ( 103 ) in the control of the heater ( 302 ) considered. Method according to claim 1, characterized in that via the sound signal ( 103 ) at least one boiling process in at least one cooking vessel ( 304 ) on at least one cooking zone ( 301 ) and that the control device ( 303 ) the power of the heater ( 302 ) of the corresponding cooking zone ( 301 ). Method according to one of the preceding claims, characterized in that via the sound signal ( 103 ) at least one change in the filling level of at least one cooking vessel ( 304 ) on at least one cooking zone ( 301 ) and that the control device ( 303 ) the power of the heater ( 302 ) of the corresponding cooking zone ( 301 ). Method according to one of the preceding claims, characterized in that the sound source ( 101 ) has a substantially wedge-shaped radiation characteristic. Method according to one of the preceding claims, characterized in that at least two ultrasonic distance sensor means ( 100 ) are provided. Method according to the preceding claim, characterized in that a time-shifted measurement of the sound signals ( 103 ) of the individual ultrasonic distance sensor devices ( 100 ) he follows. Method according to one of the two preceding claims, characterized in that a frequency-offset transmission of the sound signals ( 103 ) of the individual ultrasonic distance sensor devices ( 100 ) he follows. Method according to one of the preceding claims 5 to 7, characterized in that the sound signals ( 103 ) of the individual ultrasonic distance sensor devices ( 100 ) are charged to a total signal. Method according to one of the preceding claims, characterized in that at least one extractor hood ( 400 ) is provided, which at least partially above the cooking field device ( 300 ) and that the ultrasound distance sensor device ( 100 ) of the extractor hood ( 400 ) assigned. Method according to the preceding claim, characterized in that the extractor hood ( 400 ) and the cooking field equipment ( 300 ) are networked.

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