DE102019206239A1 - Method for operating a hob and cooking device with hob - Google Patents

Abstract

The invention relates to a method for operating a hob (11) which has at least one cooking zone (110) with at least one heating element (111). The method is characterized in that at least one image of an item to be cooked (GG) is detected on the hob (11) by means of an optical detection unit (120), at least one state of the item to be cooked (GG) is determined from the recorded image and based on the determined state at least one heating element (111) is controlled in at least a partial area (112) of a cooking zone (110). The invention further relates to a cooking device (1) comprising a hob (10) and a control unit (12), the hob (11) comprising at least one cooking zone (110) and a control (113). The cooking device (1) is characterized in that the cooking zone (110) has at least two selectively controllable sub-areas (112), at least one heating element (111) is located in each sub-area (112) and the control unit (12) has at least one detection unit (120) for the optical detection of a food (GG) on the hob (11) and at least one processing unit (122) for determining at least one state of the food (GG) and the control unit (12) is connected to the control (113) of the hob (11) is.

Description

The present invention relates to a method for operating a hob and a cooking device with a hob.

Hobs, which are used in kitchens nowadays, generally have one or more cooking zones on which a cooking vessel can be placed and in the cooking vessel food can be prepared, in particular cooked. Food is referred to below as food. The food can also be placed on a cooking zone without a cooking vessel. For example, a piece of meat can be placed on a grill zone of a hob without a cooking vessel.

In conventional hobs, four or six cooking zones are usually provided, which are arranged at fixed points in the hob. The cooking zones are defined by heating elements that are arranged below the cooking zone. The heating elements can be electric heating coils or induction modules. In addition, hobs, in particular induction hobs, are known in which induction coils are distributed over the entire surface of the hob. In this type of hob, the hob has a single cooking zone that can be activated in certain areas. In particular, the hob in this embodiment has several induction coils which are used to generate an alternating magnetic field. When a cooking vessel is placed on the hob, the induction coils located below the cooking vessel are activated. This partial area of the hob is therefore not arranged in a fixed position.

A disadvantage of known hobs is that the user of the hob himself has to determine and set the heating energy that has to be introduced into the food to prepare food. For this purpose, the user can, for example, set a specific heating level for a cooking zone. In addition, these known hobs have the disadvantage that the same energy is usually emitted over the entire cooking zone or over the entire partial area of the cooking zone.

The object of the present invention is therefore to create a solution by means of which the preparation of meals is simplified for the user.

According to a first aspect, the object is achieved by a method for operating a hob which has at least one cooking zone with at least one heating element. The method is characterized in that at least one image of an item to be cooked on the hob is detected by means of an optical detection unit, at least one state of the item to be cooked is determined from the recorded image and at least one heating element is activated in at least a partial area of a cooking zone on the basis of the determined state.

The hob can be a hob with electrically heated heating elements or an induction hob. In addition, the hob can have one or more cooking zones. The at least one heating element can be a heating coil or an induction coil.

The optical detection unit is preferably a camera. The image can be an image, in particular a photograph. A state can be determined from the captured image by means of a comparison or an image analysis.

The activation of the heating element and / or the setting of a heating power and thus the temperature emitted by the heating element are understood as controlling a heating element. The activation and / or setting is also referred to as a control parameter.

By capturing an image of the food and this image or the state of the food determined therefrom when at least one heating element is activated in at least a partial area of a cooking zone, it is possible to automatically adapt the settings of the hob to the cooking process to be carried out. Intervention by the user is not absolutely necessary here. In addition, by specifically controlling heating elements in one or more partial areas of a cooking zone, it is possible to control only a partial area of the cooking zone or to control different partial areas of the cooking zone differently. In particular, different temperatures can be set in different partial areas of the cooking zone.

According to one embodiment, the determined state of the item to be cooked is the position of the item to be cooked. In particular, the position of the food on the hob can be determined. In particular, the relative position of the item to be cooked in relation to a cooking zone can be determined. In addition, the position of the item to be cooked relative to a cooking vessel, that is to say the position of the item to be cooked in the cooking vessel, can be determined. By determining the position of the item to be cooked, the heating elements for the control can be selected that correspond to the position of the item to be cooked. This therefore makes it possible to achieve targeted heating of the food and, at the same time, to minimize energy consumption. For example, if the pan is only 50% full, only the part of the pan in which the food is to be cooked can be heated. The heating elements that the other part of the pan in which there is no food to be cooked correspond, however, are not activated and in particular do not emit any energy.

Additionally or alternatively, the condition of the item to be cooked can be the type of item to be cooked. The type of food to be cooked can be determined by comparing the image with stored images. Since different types of food require different energy input, the required energy input can be determined by determining the type of food being cooked and the heating element or elements can be controlled accordingly. For example, when a steak is detected that has to be fried at a higher temperature than a fried egg, the activated heating elements can generate a higher temperature than when a fried egg is detected.

Additionally or alternatively, the determined state of the food to be cooked can be at least one property of the food to be cooked. The properties of the food to be cooked include, in particular, its size, thickness, texture and color. By determining the size and thickness, the energy input required for cooking can be determined. This can then be used to determine the control parameters required for the heating elements. In this embodiment it is possible for the user to be given the opportunity to select a certain degree of cooking (medium, rear, well done) via a display on the hob or in the area of the hob. In particular, its homogeneity or inhomogeneity can be determined as the nature of the food to be cooked. If an inhomogeneity is found, individual heating elements can be controlled differently and different temperatures can be generated in the different sections of the food to take account of the inhomogeneities.

If the coloring is used as a property, the control of the heating elements can be adjusted during the cooking process as a function of the change in coloring.

Both in the case of coloring and inhomogeneity, which are determined as the properties of the food to be cooked, a homogeneous degree of cooking can be achieved by sequentially controlling individual heating elements in partial areas of the cooking zone. In this case, a closed control loop is formed by the detection unit, for example a camera. According to one embodiment, the at least one heating element is controlled in a control loop that is closed by the detection unit, with the degree of cooking being preferably used as the controlled variable.

The condition of the food to be cooked can be determined, for example, by comparing the captured image with stored images or other stored data. For example, a color scale can be selected for comparison when coloring. A comparison with images can be made to determine the type of food being cooked.

According to one embodiment, the partial area of the cooking zone in which at least one heating element is activated is smaller than the area of the cooking vessel in which the food is arranged. In this embodiment, the heating energy can be limited in particular to the part of the cooking vessel in which the food to be cooked is located. In this way, energy savings can be achieved.

According to one embodiment, in a cooking zone at least one heating element is controlled in a first partial area with first control parameters and at least one heating element in a further partial area of the same cooking zone is controlled with second control parameters. The activation or deactivation of a heating element, the number of heating elements to be controlled and the power level of the heating element that is set are referred to as control parameters. In this way, for example, one item to be cooked can be cooked on a single cooking zone while another item is kept warm or is no longer exposed to an increased temperature.

According to a further aspect, the invention relates to a cooking device comprising a hob and a control unit, the hob comprising at least one cooking zone and a controller. The cooking device is characterized in that the cooking zone has at least two selectively controllable sub-areas, at least one heating element is located in each sub-area and the control unit has at least one detection unit for optically detecting food on the hob and at least one processing unit for determining at least one state of the food and the control unit is connected to the control of the hob.

Advantages and features that have been described with regard to the method apply - if applicable - correspondingly to the cooking device according to the invention and vice versa.

The units of the control unit can be present at least partially as software and / or hardware units. The control unit can be at least partially integrated in the hob. However, at least the detection unit of the control unit is preferably configured separately from the hob. In particular, the detection unit is arranged above the hob in order to take a picture of the on the To be able to grasp cooking area located on the hob. The connection between the control unit and the hob, in particular the control of the hob, can be a wireless or a wired connection.

The hob is preferably an induction hob in which induction coils are distributed over the entire surface of the hob and the partial areas that can be selectively controlled are not stationary but are flexible.

The detection unit is preferably an optical camera. The camera is, for example, a 3D camera.

According to one embodiment, the cooking device has an extractor hood. In this embodiment, for example, the control unit is partially integrated in the extractor hood or attached to the extractor hood. In particular, the detection unit of the control unit can be integrated in the extractor hood or attached to it. Since the extractor hood is usually mounted above the hob, the hob and, in particular, the food on the hob can be reliably detected by the detection unit.

However, it is also within the scope of the invention that the control unit or at least the detection unit represents a separate unit from the hob and an extractor hood of the cooking device that may be provided. In this case too, the control unit and in particular at least the detection unit are preferably arranged above the hob.

According to one embodiment, the control unit has a memory unit. The processing unit can in particular represent a comparison unit. In the storage unit, states of the food to be cooked are preferably correlated with setpoint values for a heating energy. For example, heating energy can be stored in the storage unit for a certain size and type of food to be cooked. According to one embodiment, comparison images are stored in the storage unit.

The memory unit can be integrated in the control unit. However, it is also within the scope of the invention that a separate memory unit is used as the memory unit and the necessary data are transmitted to the control unit.

The control unit can be, for example, a projection and interaction module (PAI module) for recognizing objects and / or gestures and optionally for projecting content onto the area below the PAI module. In this embodiment, the control unit can output a user interface for the hob which is adapted to the food to be cooked.

• 1: eine schematische Perspektivansicht einer ersten Ausführungsform einer erfindungsgemäßen Kochvorrichtung;
• 2: eine schematische Draufsicht auf eine Ausführungsform eines Kochfeldes einer Kochvorrichtung;
• 3: eine schematische Draufsicht auf die Ausführungsform des Kochfeldes nach 2 mit Gargefäß:
• 4: eine schematische Draufsicht auf eine weitere Ausführungsform eines Kochfeldes der Kochvorrichtung;
• 5: eine schematische Block-Darstellung einer Ausführungsform einer erfindungsgemäßen Kochvorrichtung;
• 6: ein Flussdiagramm einer ersten Ausführungsform des erfindungsgemäßen Verfahrens;
• 7: ein Flussdiagramm einer zweiten Ausführungsform des erfindungsgemäßen Verfahrens; und
• 8: ein Flussdiagramm einer dritten Ausführungsform des erfindungsgemäßen Verfahrens.

The invention is described again below with reference to the accompanying drawings. Show it:

• 1 : a schematic perspective view of a first embodiment of a cooking device according to the invention;
• 2 : a schematic plan view of an embodiment of a hob of a cooking device;
• 3 : a schematic plan view of the embodiment of the hob according to 2 with cooking vessel:
• 4th : a schematic plan view of a further embodiment of a hob of the cooking device;
• 5 : a schematic block diagram of an embodiment of a cooking device according to the invention;
• 6th : a flow chart of a first embodiment of the method according to the invention;
• 7th : a flow chart of a second embodiment of the method according to the invention; and
• 8th : a flow chart of a third embodiment of the method according to the invention.

In the 1 is an embodiment of the cooking device according to the invention 1 shown. In the embodiment shown, the cooking device comprises 1 a hob 11 , a control unit 12th and an extractor hood 10 . From the control unit 12th is in the 1 only the registration unit 120 visible. The registration unit 120 is on the cooker hood 10 attached to the above the hob 11 is mounted. In the control unit 12th A projection unit (not visible) can be integrated, by means of which, on the one hand, a control panel next to the hob 11 can be represented. On the other hand, content can be transferred to a projection area on the wall behind the hob via the projection unit 11 be projected. The control unit 12th can represent a PAI module in this embodiment, via which in a detection area, which in 1 is indicated schematically, a gesture recognition can be done and the extractor hood 10 as well as the hob 11 can be controlled via the PAI module.

Since the registration unit 120 above the hob 11 can be arranged via this detection unit 120 Images, especially images of the surface of the hob 11 are recorded.

In 2 is an embodiment of a hob 11 shown. In this embodiment, the hob 11 an induction hob with flexible cooking zones. In 2 are schematically some of the below the top plate of the hob 11 lying heating elements 111 shown. These heating elements 111 represent in particular induction coils. Preferably are under the entire surface of the hob 11 Induction coils provided. Thus forms the entire surface of the hob 11 a cooking zone 110 .

In 3 is the embodiment of the hob according to 2 with a cooking vessel GF shown, which represents a pan. As examples of food GG are in 3 two strips of bacon and a fried egg are shown. The in 2 State shown are only the heating elements 111 in the sub-area 112 the cooking zone 110 activated, which are below the strips of bacon. This state can be set, for example, when the fried egg has already reached its cooking level and the bacon has not yet been cooked through. This is done by the control unit 12th recognized.

In 4th is a further embodiment of a hob 11 the cooking device 1 shown. In this embodiment, the hob 11 a hob with two stationary cooking zones 110 . In this embodiment, too, the hob 11 be an induction hob. The stove top 11 but can also be a hob 11 with electrical heating elements (not shown). In the in 4th The condition shown is the rear cooking zone 110 into two equally sized sub-areas 112 divided, in which the heating elements (not shown) are activated differently due to the determined state of the food (not shown). In the front cooking zone 110 is a sub-area 112 that is larger than half the cooking zone 110 and in which the heating elements (not shown) are activated on the basis of the determined state of the food (not shown). In the remaining part 112 the front cooking zone 110 the heating elements (not shown) are activated so that they emit a different temperature. Thus, in the in 4th shown condition of the hob 11 four sub-areas 112 formed, in which food can be cooked at different temperatures.

In 5 Figure 3 is a schematic block diagram of a cooking device 1 shown. In this embodiment, the cooking device comprises a hob 11 and a control unit 12th . In the control unit 12th is a registration unit 120 , a storage unit 121 and a processing unit 122 contain. The storage unit 121 and processing unit 122 can go to the registration unit 120 be designed as separate units and with the detection unit 120 for example communicate over a wireless connection. In the hob 11 are a control 113 as well as heating elements 111 intended. In the 5 are just two heating elements 111 shown.

From the registration unit 120 one or more images, for example images, of the food on the hob 11 detected. These images are then stored in the processing unit 122 processed, especially analyzed. Information from the storage unit 121 , such as comparison images or target value specifications can be used. The processing unit 122 determines instructions for controlling one or more heating elements 111 . This instruction is sent to a controller 113 of the hob 11 transmitted and through this control 113 one or more heating elements 111 controlled.

In the 6th a flow diagram of a first embodiment of the method according to the invention is shown. In a first step, the item to be cooked, which is also referred to below as food, is recorded on the hob. In particular, an optical recording of the food to be cooked is generated by the detection unit, for example in the form of an image. The position of the food on the hob is determined from this image. On the basis of this position, the heating element or elements that correspond to the position of the food, that is to say are suitable for heating the food, is determined. The heating elements determined in this way are then activated, in particular activated.

In 7th a flow diagram of a second embodiment of the method according to the invention is shown. In this embodiment, after the product to be cooked has been detected, a comparison with stored images is carried out, for example. The properties of the food are determined from this. In addition or as an alternative to the comparison with stored images, the captured image of the item to be cooked can also be processed in other ways. For example, the food to be cooked can be measured on the image. In addition, it is also possible that the food to be cooked is measured as soon as it is detected.

The heating energy that is necessary to achieve the desired degree of cooking is determined on the basis of the specific properties of the food. Then, as in the first embodiment, the position of the item to be cooked is determined, the corresponding heating element or elements are determined, and the heating element or elements are activated. However, it is also possible for the position of the food to be cooked to be determined and the corresponding heating elements to be determined before the properties of the food to be cooked are determined.

In 8th a third embodiment of the method according to the invention is shown. In this embodiment, in addition to determining the properties of the food, the type of food is also determined. This determination can be made before or after the determination of the properties. The further steps of the third embodiment correspond to those of the second embodiment and are therefore not explained again.

The invention is explained again below using examples.

The control unit can be, for example, a projection and interaction module (PAI module) for recognizing objects and / or gestures and optionally for projecting content onto the area below the PAI module. The control unit can be located in an extractor hood or in a self-sufficient device at a similar height above the hob or worktop in which the hob is mounted.

The control unit preferably has a camera as a detection unit. The camera's field of view includes the hob.

When cooking food in a pan or a pot, the influence of the pan base on the homogenization of the temperature distribution depends on the quality of the pan. A homogeneous temperature distribution can only be assumed for high quality products. A non-homogeneous temperature distribution results in a non-homogeneous distribution of the degree of cooking.

Since most dishes are natural products, there is also an inhomogeneity in the consistency of the food, for example fat distribution, thickness of a steak, which contributes to a non-homogeneous distribution of the food. For example, parts of a dish may already have been burned, with other areas still having a semi-raw degree of cooking.

With the present invention, it is possible to recognize areas within the food that have different degrees of cooking. After the detection, the food is cooked evenly with the help of individually addressable heating elements on the hob, which for example represents a free induction hob.

In addition, the invention can also be used to heat different dishes at different temperatures in a common saucepan or pan. With the help of the control unit, which recognizes the object to be cooked, and the multi-inductor arrangement (free induction), sub-areas, which can also be referred to as sectors, can be heated so that different temperatures or temperature zones can be regulated. For example, bacon and fried egg can be prepared in the same pan.

The invention creates an intelligent interaction between a hob and a control unit connected above it, in particular a device for recognizing objects. With the help of object recognition, that is, the acquisition and processing of the captured image of the food to be cooked, the food itself is recorded and analyzed. In addition to the food itself, criteria are also specific properties, such as size, thickness, texture (inhomogeneities) and color. These specific properties can be used in advance to determine the optimal heating cycle, i.e. to control the heating elements of the hob. During the cooking process itself, the heating cycle is preferably further adapted as a function of the changes in the recorded food parameters. The degree of cooking of the food is preferably continuously identified on the food during the cooking process.

The control unit, in particular the detection unit, which can represent a camera, and the hob, which has individually controllable heating elements, are preferably coupled to one another via a data connection, for example a data connection can be made via HomeConnect, WiFi or Bluetooth.

When an inhomogeneity in the degree of cooking is detected, individual heating elements are preferably addressed separately in order to achieve a homogeneous distribution of the degree of cooking over the food. There is a closed loop.

If different objects are recognized, for example eggs and bacon, two heating zones can be created. The heating zones now make it possible to set separate temperatures / intensities for each food. Automatic temperature distribution for the food is available as an option. In order to regulate the intensity of the cooking zone, a food-related user interface can optionally be available, for example by a display / monitor with touch input, or a projected user interface that is assigned to the corresponding food.

For example, one zone can switch to "keep warm mode" after the cooking process has ended, while the cooking process continues in the other zone.

The present invention has a number of advantages. A homogeneous degree of cooking can be achieved through the sequential control of individual heating elements in areas of an inhomogeneous degree of cooking. With the aid of the control loop closed by the camera, a better result can be achieved even with low-quality cooking vessels than would otherwise be possible for the operator.

In the case of smaller kitchens or hobs where, for example, very little space is available, only two classic hobs / areas can be operated, or only space for one cookware / hob. This means that the parallel preparation of different dishes is very limited. A flexible and dynamic adaptation of the cooking zones through partial areas or food zones can compensate for this restriction in the invention.

Another special feature of the invention is the adaptation of the entered heating energy to a minimum. If, for example, a pan is used that is only 50 percent covered by the food, the other 50 percent are unnecessarily heated. This leads to unnecessary energy consumption and local overheating of the cookware. With targeted local heating, perfect cooking results can be achieved with significantly lower energy consumption.

List of reference symbols

1

Cooking device

10

Extractor hood

11

Hob

110

Cooking zone

111

Heating element

112

Section

113

control

12

Control unit

120

Registration unit

121

Storage unit

122

Processing unit

GF

Cooking vessel

GG

Food

Claims (11)

A method for operating a hob (11) which has at least one cooking zone (110) with at least one heating element (111), characterized in that at least one image of a product to be cooked (GG) is displayed on the hob (11) by means of an optical detection unit (120) is detected, at least one state of the item to be cooked (GG) is determined from the recorded image and at least one heating element (111) is activated in at least one sub-area (112) of a cooking zone (110) on the basis of the determined state. Procedure according to Claim 1 , characterized in that the determined state of the food (GG) is the position of the food (GG). Method according to one of the Claims 1 or 2 , characterized in that the determined condition of the food (GG) is the type of food (GG). Method according to one of the Claims 1 to 3 , characterized in that the determined state is at least one property of the food (GG). Method according to one of the Claims 1 to 4th , characterized in that the condition of the food (GG) is determined by comparison with stored data. Method according to one of the Claims 1 to 5 , characterized in that in a cooking zone (110) at least one heating element (111) is controlled in a first sub-area (112) with first control parameters and at least one heating element (111) in a further sub-area (112) of the same cooking zone (110) is controlled with second control parameters becomes. Method according to one of the Claims 1 to 6th , characterized in that the at least one heating element (111) is controlled in a control loop closed by the detection unit (120), the degree of cooking being preferably used as the control variable. Cooking device (1) comprising a hob (10) and a control unit (12), wherein the hob (11) comprises at least one cooking zone (110) and a control (113), characterized in that the cooking zone (110) selectively at least two has controllable sub-areas (112), at least one heating element (111) is located in each sub-area (112) and the control unit (12) has at least one detection unit (120) for optically detecting a cooked item (GG) on the hob (11) and at least one processing unit (122) for determining at least one state of the item to be cooked (GG) and the control unit (12) is connected to the control (113) of the hob (11). Cooking device according to Claim 8 , characterized in that the cooking device (1) has an extractor hood (10) and the control unit (12) is at least partially integrated in the extractor hood (10). Cooking device according to one of the Claims 8 or 9 , characterized in that the control unit (12) has a storage unit (121), the states of the food (GG) being correlated with setpoint values of a heating energy in the storage unit (121). Cooking device according to one of the Claims 8 to 10 , characterized in that the control unit (12) is a projection and interaction module (PAI module) and a user interface can be output for the hob which is adapted to the food to be cooked.

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