DE102022207991A1 - Method for operating a wireless food sensor, wireless food sensor, cooking device and cooking system - Google Patents

Abstract

A method for operating a wireless food sensor (6, 19) comprises the steps: providing the food sensor (6, 19) at a cooking point (8, 8a, 15) of a cooking appliance (2, 3) for heating food, detecting a with a physical condition of the food to be cooked, using the food sensor (6, 19) to detect a position value that correlates with the arrangement of the food sensor (6, 19) at a specific cooking point (8a, 15) and differs from the value measured of the cooking product sensor (6, 19), and wireless transmission of a signal based on the status measurement value and the position measurement value by means of the cooking product sensor (6, 19).

Description

The invention relates to a method for operating a wireless food sensor. Furthermore, the invention relates to such a food sensor. The invention also relates to a cooking device with such a food sensor. Furthermore, the invention relates to a cooking system with such a food sensor and/or such a cooking device.

From the EP 0 780 081 A1 a cooking device in the form of a pot is known which has a wireless food sensor. The cooking product sensor is equipped with a temperature sensor for detecting a measured state value that correlates with the temperature of the cooking product. In order to determine at which of several hotplates of the hob the cooking device is arranged, the hotplates are briefly heated one after the other and then it is detected whether the status measured value changes. The disadvantage is that the change in the state measured value depends on variable factors, such as the type and quantity of the food to be cooked, and on time-delaying factors, such as the thermal conductivity of the pot. The detection of the arrangement of the food sensor is therefore time-consuming, prone to failure and not very convenient for the user.

It is an object of the invention to improve a method for operating a food sensor which is particularly time-efficient, robust and easy to implement for the user.

This object is achieved by a method having the features of claim 1. It has been recognized that a method for operating a cooking product sensor can be implemented in a particularly time-efficient, robust and user-friendly manner if a position measurement value that correlates with the arrangement of the cooking product sensor at a cooking location and is different from, in particular independent of, a status measurement value is recorded . The measured position value can preferably be used to determine whether or not the item to be cooked, the physical state of which is being recorded, is arranged such that it can be heated at a specific cooking point, in particular at a plurality of cooking points. A measured state value correlating with a physical state of the food to be cooked is preferably detected by means of the food sensor. The physical state can include, for example, a temperature and/or a pressure and/or a degree of browning of the item to be cooked. It was recognized that the physical state of the food to be cooked changes only after it has been heated by the cooking appliance for a long period of time. In addition, this period of time cannot be predetermined because it depends on variable factors such as the type and quantity of the food to be cooked, the type of cooking tool and the arrangement of the cooking sensor on the food to be cooked. The detection of the measured position value correlating with the arrangement of the food sensor at the cooking location makes these influencing factors avoidable. In particular, the measured position value can be selected in such a way that it is largely, in particular completely, independent of the cooking tool used and/or the cooking product to be heated and/or the arrangement of the cooking product sensor on the cooking product. The measured position value is preferably recorded using a physical measured variable which is independent of the measured state value and/or the heating output emitted by the cooking appliance and/or which is more directly related, particularly in terms of time, to the output heating output, such as a measured variable on which the state measured value is based. As a result, the arrangement of the food sensor at the respective cooking location can be detected in a particularly time-efficient, reliable and convenient manner for the user.

The cooking appliance can be, for example, a hob, in particular an induction hob, a radiant heat hob and/or a mass hob and/or an oven, in particular a steam oven, and/or a warming compartment, in particular a warming drawer. The cooking point is understood to be a place where the food to be cooked can be heated using the cooking appliance. The cooking area can be, for example, a cooking area of the hob and/or a cooking chamber of the oven.

The expression “correlated” is understood to mean that there is a dependency between the respective measured value and the respective measured variable, in particular a relationship that is known at least in some areas and is in particular linear.

The wireless transmission of the status measurement value and the position measurement value can take place at the same time and/or with a time delay. The signal based on the measured state value and the measured position value can comprise a plurality of signal sections which each contain the measured state value and/or the measured position value. These signal sections can be transmitted at the same time or with a time delay.

The food sensor can be designed as an independent component, for example in the form of a meat thermometer, or as a component of a cooking device with a cooking tool.

The cooking tool can be designed to hold food to be cooked and/or to have a contacting effect on the food to be cooked. It can be used, for example, as cooking utensil, in particular as cooking utensil, ins special kettle and/or as a pot or pan or as a grill plate, in particular as a Tepan grill plate, or as cooking utensils, in particular as a spatula or as a wooden spoon or as a cooking spatula. The cooking tool can have a base that can be heated by means of induction radiation, in particular a base made of a ferromagnetic material, in particular a metal base.

According to one aspect of the invention, the cooking tool, in particular the cooking utensil, can be designed in such a way that it can be heated simultaneously by means of at least two, in particular at least three, in particular at least four, hotplates of at least one hob. A horizontal dimension of the cooking tool, in particular along a main extension direction, can be at least 300 mm, in particular at least 400 mm, in particular at least 500 mm, in particular at least 600 mm. The cooking tool can have this minimum dimension in two mutually perpendicular, in particular horizontally oriented, spatial directions. The cooking tool preferably has horizontal dimensions of 460 mm×230 mm. The cooking tool is preferably designed in the form of the grill plate.
According to one aspect of the invention, the food probe is portable. For this purpose, the food probe preferably weighs at most 5 kg, in particular at most 1 kg, in particular 0.5 kg, and/or at least 50 g. As a result, the food sensor is particularly easy and convenient to handle.

For the wireless transmission of the signal based on the measured state value and the measured position value, the food sensor can have a radio module, in particular a Bluetooth module, a Zigbee module, a WiFi module and/or an RFID module. As a result, the food probe is particularly uncomplicated and easy to use.

A particular, in particular independent, aspect of the invention relates to a method for operating a cooking product sensor, comprising the step of wireless reception of the electrical energy required for operating the cooking product sensor. The electrical energy received wirelessly can at least partially, in particular completely, cover the energy requirements of the food sensor. The electrical energy is preferably obtained from the heating output provided by the cooking appliance for heating the food to be cooked. For this purpose, the food sensor can have an induction coil for converting the induction radiation of an induction cooking zone into electrical energy and/or a Peltier element for converting a thermal potential into electrical energy. Alternatively, a separate energy receiver, such as an RFID module, can be provided for wirelessly receiving electrical energy. The detection of the position measurement value and the wireless reception of electrical energy preferably take place using the same means, in particular using the position detection means. This advantageously means that the food sensor can be supplied with electrical energy in a particularly convenient manner for the user. Furthermore, the food sensor can be produced particularly economically.

A further particular, in particular independent, aspect of the invention relates to the reversibly, in particular without tools, releasable connection of a first part of the food sensor to a second part of the food sensor. The second part of the food sensor is preferably attached to the cooking tool, in particular not detachable without tools, in particular non-detachable. The connection can be designed in such a way that a signal-transmitting connection, in particular an electrical connection, in particular a wired connection, is reversibly established between the first and the second part of the food sensor. A signal exchange and/or an exchange of electrical energy can take place via this connection. A signal-transmitting connection can generally be configured to transmit an information signal and/or a power signal. At least one component of the cooking product sensor, which generates and/or processes an electrical signal, is preferably arranged on each side of the connection. For example, the first part of the food sensor can have a computing unit. The first part of the food sensor can be integrated, for example, in a handle of the cooking tool, in particular a cooking vessel and/or in the knob of a lid of the cooking tool. The second part of the food sensor can have a status detection means for detecting the status measured value and/or a position detection means for detecting the position measured value. This advantageously means that the cooking tool can be used particularly flexibly and is robust in operation. Components of the food sensor that are sensitive to heat and/or moisture can be arranged on the part of the food sensor that can be detached from the cooking tool. As a result, the cooking tool can be designed to withstand high temperatures, in particular oven-proof, and/or moisture-proof, in particular dishwasher-proof.

According to a further aspect of the invention, the cooking appliance is designed with at least two, in particular at least three, in particular at least four, and/or a maximum of eight hotplates. The hotplates can be part of one or more hobs. The detected position measurement value preferably correlates with the arrangement of the cooking product sensor, in particular the cooking detected with it guts, on a specific one of the hotplates. The arrangement of the food sensor at the respective hotplate can be detected automatically. The food probe is therefore particularly easy to use for the user.

The position measurement value and/or the state measurement value can be detected continuously, in particular in real time, or at discrete points in time. The continuous detection of the measured position value advantageously ensures that a changed arrangement of the food sensor relative to the at least one cooking location, in particular a cooking tool connected to it, can be detected particularly reliably and promptly. The cooking device, in particular the cooking system, is therefore particularly safe to operate.

According to a further aspect of the invention, the position measurement value can be detected by detecting the heat output emitted at the cooking location. The heating power can be detected by detecting the thermal radiation and/or induction radiation emitted by a heating unit. Because the heating power and not the physical condition of the food to be cooked, which is dependent in particular on variable and time-delaying factors, is recorded, the method is particularly time-efficient, robust and can be carried out conveniently for the user.

According to a further aspect of the invention, the position measurement value can be detected by detecting an operating state of a heating unit designed to heat the cooking area, in particular by detecting hob activity. For example, a measured variable dependent on the operating state of the hob, in particular an electric field of a heating unit, can be recorded as a measured position value.

One, in particular independent, aspect of the invention relates to a method for operating a wireless cooking food sensor, in which the position measurement value is detected by detecting a reduction, in particular an interruption, in the heat output delivered at the specific cooking location. The reduction in the output of the heating power is preferably automated and/or for a predetermined period of time, in particular in a range from 0.01 s to 5 s, in particular from 0.05 s to 2 s, in particular from 0.1 s to 1 s. The reduction in the output of heating power at the specific cooking point is preferably carried out to a maximum of 50%, in particular a maximum of 25%, in particular a maximum of 10%, in particular a maximum of 5%, in particular to 0%, of a heating power output for detecting the measured position value. By detecting the measured position value based on the reduction in heating power, it is advantageous, particularly if the duration of the interruption is short, that the cooking food sensor can be supplied with energy particularly reliably by the heating cable, especially if the cooking food sensor has an energy receiver for converting the Has heating capacity in electrical energy.

According to a further aspect of the invention, the position measurement value is detected by detecting the induction radiation emitted via an induction hotplate of the cooking appliance. Induction radiation can be converted into an electrical signal using an induction coil. The measured position value is preferably determined using an electrical voltage present at the induction coil. A corresponding method is particularly robust in operation.

According to a further aspect of the invention, the method for operating a wireless cooking product sensor can include the detection of a tool recognition measured value correlating with the arrangement of a cooking tool at the cooking location by means of the cooking appliance. The tool recognition measured value can be detected, for example, by means of a pan recognition means of the cooking appliance. The cooking appliance preferably comprises at least one pot detection means, in particular one pot detection means for each cooking location. The at least one pot detection means can be a distance sensor. Alternatively, the at least one pan detection means can have a voltage sensor and/or a current sensor, which is designed to detect the current conducted via a heating unit, in particular an induction coil.

The arrangement of the food sensor at the specific cooking location is preferably determined using the tool detection measured value, in particular if only a single cooking tool is arranged on the cooking appliance. The position measured value is preferably only detected if at least two of the food sensors are arranged at one cooking point of the cooking device, in particular if such an arrangement is determined based on the at least two tool recognition measured values. Accordingly, the reduction of the heating power for determining the measured position value can preferably only take place if at least two of the food sensors are arranged at one cooking point each, in particular their corresponding arrangement is determined based on the tool recognition measured value. The method can therefore be carried out in a particularly energy- and time-efficient manner.

According to a further aspect of the invention, the heating power is emitted automatically based on the tool recognition measured value. The The heating output can be released at the cooking point at which the arrangement of the cooking tool was determined using the tool recognition measured value. Preferably, heating power is emitted to determine the measured position value exclusively at cooking locations at which the arrangement of a cooking tool was determined based on the measured value of the tool recognition. This advantageously means that the method can be carried out in a particularly energy- and time-efficient manner.

The tool recognition measured value can be recorded continuously or at discrete points in time. The tool recognition measured value is preferably recorded continuously over the period in which the cooking appliance is switched on. This advantageously means that a change in the cooking tool at the at least one cooking point can be detected quickly and easily. The cooking site may be deactivated when removal of the cooking tool from the cooking site is determined based on the tool detection reading. If the cooking tool is arranged at a different cooking location, this arrangement can be determined using the tool recognition measured value and/or the position measured value.

According to a further aspect of the invention, identification information which characterizes the type of cooking product sensor and/or the cooking tool connected thereto is transmitted wirelessly to the cooking appliance. The identification information may include a unique device identifier. The transmission of the identification information is preferably triggered by heating power being emitted at the specific cooking location. This advantageously means that the cooking location can be controlled as a function of the type and/or the individual properties of the food sensor and/or the cooking tool. The control of the cooking point can thus be carried out particularly precisely.

According to a further aspect of the invention, the arrangement of the cooking product sensor at a specific one of a plurality of cooking locations is detected in an automated manner. For this purpose, the multiple cooking locations can be activated individually and/or one after the other, in particular immediately one after the other or at intervals in time, to emit heating power, so that only one cooking location is activated at a time. The respective cooking location can be deactivated after a maximum of 10 s, in particular a maximum of 5 s, in particular a maximum of 2 s, in particular a maximum of 1 s, and/or at least 0.1 s. The deactivation can take place in particular if no arrangement of the food sensor at the activated cooking location has been detected in this period of time. After deactivating the cooking station, the method steps described above can be carried out at another cooking station. This procedure can be repeated until at least two, in particular at least three, in particular at least four, and/or at all cooking locations, in particular on all hobs, a correspondingly automated delivery of heat output has taken place. As a result, the arrangement of a food sensor at these cooking points can be detected automatically. Because the heating output is automatically terminated after a maximum of 5 s, the method can be carried out in a particularly time-efficient manner.

The cooking product sensor preferably receives a signal that heating power is being emitted, in particular for the purpose of detecting the measured position value at the hotplate. The signal can be provided by the cooking appliance. The measured position value is preferably triggered by this signal and/or recorded while this signal is being received and/or while heating power is being emitted.

According to one aspect of the invention, the cooking product sensor wirelessly receives a signal that identifies the cooking location via which the heat output is emitted. In this way, the arrangement of the food sensor at a specific cooking point can be assigned by means of the food sensor. Alternatively, the food sensor can be assigned to the respective cooking location exclusively by the cooking appliance, in particular by a control unit of the cooking appliance. It is therefore possible to dispense with the transmission of a signal for identifying the currently active cooking location to the cooking product sensor.

One, in particular independent, aspect of the invention relates to a cooking appliance, in particular a hob, having a control unit which is designed to control the automated delivery and termination of heat output at a cooking location, in particular individually at each cooking location one after the other. The control unit preferably has a control unit radio module for establishing a wireless signal connection with the food probe. The control unit can also be designed to control the automated release and termination of heating power at the respective cooking location depending on a signal received from the food sensor, which is based on the measured position value and/or the measured state value.

According to a further aspect of the invention, the heat output delivered at the cooking point is automatically controlled, in particular regulated, based on the state measured value and/or the position measured value. Preferably, by controlling the heating power, a physical Condition of the food to be cooked, in particular with which the condition measured value correlates, is regulated to a target condition. The physical state to be controlled can be a temperature or a pressure of the food to be cooked. Controlling can take place by means of the food sensor, in particular a computing unit, or the cooking appliance, in particular the control unit.

The measured position value can be recorded repeatedly, in particular continuously and/or at predetermined time intervals, for example in a range from 0.1 s to 10 s, in particular from 1 s to 5 s, by means of the food-to-be-cooked sensor during the delivery of heating power for heating the food to be cooked become. A signal based on this can be transmitted wirelessly continuously and/or at appropriate time intervals. This makes it possible to determine whether the cooking product sensor is being removed from the cooking location during the heating of the cooking product whose physical state is being detected, for example whether a cooking vessel is being removed from a cooking location. The missing arrangement of the food sensor at the cooking location can thus be detected. The delivery of heating power at this cooking location is preferably terminated on the basis of the wirelessly transmitted signal. As a result, the method can be carried out particularly reliably.

The invention relates in particular to a cooking appliance with a control unit which is designed to carry out the method steps described above, in particular for automatically ending the delivery of heating power on the basis of the signal from the food sensor which is transmitted continuously and/or at predetermined time intervals and which is based in particular on the status measured value and /or based on the position reading.

According to a further aspect of the invention, the detection of the measured position value is triggered by a signal transmitted by the cooking appliance. The detection of the measured position value can be triggered by a signal transmitted by the cooking appliance to determine the rearrangement of the food sensor at the cooking location and/or to determine whether the location of the food sensor at the cooking location will continue to exist. For this purpose, a signal that triggers the detection of the measured position value can be repeatedly transmitted wirelessly to the food sensor during the delivery of the heating power, in particular during the heating of the food to be cooked. As a result, the continued existence of the arrangement is reliably detected. The removal of the food to be cooked from the cooking location can be recorded. The method can therefore be carried out particularly reliably.

A further object of the invention is to create an improved wireless cooking food sensor which, in particular, is particularly time-efficient, flexible and convenient to use.

This object is achieved by a wireless cooking product sensor, having a status detection means for detecting a status measured value that correlates with a physical condition of a cooking item, a position detection means for detecting a position measurement value that correlates with the arrangement of the cooking product sensor at a cooking point of a cooking appliance, and a transmission means for wirelessly transmitting a signal based on the condition reading and the position reading. The wireless food sensor is preferably further developed with at least one of the features that is described above in connection with the method for operating a food sensor. Due to the fact that the wireless food sensor has the position detection means in addition to the status detection means, this can be designed and arranged specifically for detecting the arrangement of the food sensor at the cooking location. This makes it possible to precisely and reliably record the status measured value correlating with the status of the cooking item and to record the position measured value correlating with the arrangement of the cooking item sensor at the cooking location in a particularly time-efficient and reliable manner. For this purpose, the position detection means can be arranged at a different location than the status detection means, in particular at a distance from it, and/or can be aligned differently. The state detection means and the position detection means can be designed to detect different measured variables. In particular, the state measured value and the position measured value can correlate with different, in particular physical or chemical, measured variables.

The condition detection means preferably comprises a temperature sensor and/or a pressure sensor. The position detection means can be an induction coil and/or a Hall sensor and/or a Peltier element and/or an infrared sensor and/or a radio receiver, in particular for short-distance signal transmission with a maximum range of 1 m, in particular a maximum of 0.5 m, in particular a maximum of 0.3 m, and/or an E-field sensor and/or a magnetic field sensor. The transmission means can be designed for sending and/or receiving, in particular exclusively for sending, analog or digital signals. The transmission means preferably has a radio module, in particular a Bluetooth module and/or a Zigbee module and/or an RFID module. The radio module is preferably integrated into a handle of the cooking tool.

The wireless food sensor can have a computing unit which is connected to the state detection means, the position detection means and/or the transmission means in a signal-transmitting manner. The computing unit can have a processor. The arithmetic unit is preferably designed as a microcontroller.

The cooking product sensor can have an impedance converter and/or a filter, in particular a frequency filter, in particular along the signal line between the position detection means and the computing unit. The arithmetic unit is preferably designed in such a way that it is activated when a signal generated by the position detection means exceeds a predefined threshold value, in particular a predefined electrical threshold voltage. The advantageous result of this is that the operation of the food sensor, in particular the computing unit, can take place in a particularly energy-saving manner. The processing unit can be activated by means of a signal from the position detection means, in particular from a deactivated state and/or from an energy-saving state.

The food sensor can be designed as a component that is independent of a cooking tool. The food sensor can have at least one sensor base and one sensor head. The position detection means is preferably arranged in the sensor head. The state detection means can be arranged in the sensor base. The measured state value preferably correlates with the physical state of the food to be cooked that is in contact with the sensor base, in particular with the temperature of the sensor base. The sensor base can be designed as a temperature measuring spike for piercing the food, in particular a roast. The length of the food probe preferably ranges from 50 mm to 500 mm, in particular from 60 mm to 300 mm, in particular from 75 mm to 150 mm. Advantageously, this means that the sensor head can survive a cooking tool in the vertical and/or horizontal direction. The heating power emitted at the specific cooking point can thus be detected particularly reliably by means of the sensor head.

According to one aspect of the invention, the measured position value is detected by detecting the heat output emitted at the specific cooking location, with the food sensor, in particular the sensor head, being arranged outside a smallest convex envelope of a cooking tool, in particular a cooking vessel. The sensor base is preferably arranged within the smallest convex envelope of the cooking tool, in particular the cooking vessel.

According to one aspect of the invention, the cooking product sensor is designed to operate at a temperature in the range from -50.degree. C. to 350.degree. C., in particular from -20.degree. C. to 250.degree. The measured status value preferably correlates with the temperature of the food to be cooked, with the detection range of the food sensor covering at least the temperature range from 50° C. to 100° C., in particular from 20° C. to 150° C., in particular from 0° C. to 200° C., in particular from -10°C to 250°C.

According to a further aspect of the invention, control software stored on the cooking food sensor, in particular for software updates, can be updated, in particular updated wirelessly.

According to one aspect of the invention, the measured state value and the measured position value can be identical, in particular can be detected by the same detection means. The state detection means and the position detection means can be identical, in particular formed by a single detection means, in particular the Peltier element and/or the Hall sensor and/or the temperature sensor. The position detection means and/or the state detection means and the energy receiver can be identical, in particular formed by a single combined receiver-detection means, in particular in the form of the induction coil or the Peltier element. This advantageously means that the cooking product sensor can be produced particularly economically.

The wireless cooking food sensor can have an energy supply means. The energy supply means preferably includes an energy store, in particular a battery and/or an accumulator. The energy store is preferably reversible, in particular removable from the food sensor in a non-destructive manner and/or without tools. The cooking product sensor is preferably designed to accommodate a battery that can be replaced without tools. Alternatively, the energy store cannot be detached non-destructively, in particular cohesively, be installed in the food sensor. An energy interface of the energy supply means can be designed for receiving electrical energy in a contacting manner, in particular for charging the energy store. As a result, the food sensor can be handled particularly flexibly.

The cooking appliance preferably has a set-up surface. The installation surface is understood to mean the surface over which the cooking appliance can be set up, in particular operated, as intended on a body, in particular on the food support of a hob and/or on a tabletop, in particular for heating.

The hob preferably has at least one, in particular at least two, in particular at least four, hotplates designed as an induction hotplate.

According to one aspect of the invention, the position detection means has the induction coil, in particular it consists of it. The induction coil is preferably designed to detect the measured position value by detecting the induction radiation emitted via an induction hob of the cooking appliance.

The induction coil preferably has a coil axis. Windings of the induction coil preferably extend around this coil axis.

In particular, the coil axis can be oriented perpendicular to a main extension plane of the induction coil. The coil axis is preferably oriented essentially vertically, in particular when the installation surface is aligned parallel to a horizontal plane. The coil axis can be oriented orthogonally to the installation surface of the cooking appliance. This advantageously means that the induction coil can detect the induction radiation particularly efficiently.

One, in particular independent, aspect of the invention relates to a wireless cooking food sensor with an energy receiver designed as a Peltier element and/or as an RFID receiver, in particular an energy converter, for wirelessly receiving electrical energy for operating the cooking food sensor. The energy receiver can be part of the energy supply means. The Peltier element is preferably in contact with a hot area of the food sensor and/or a cooking tool, in particular the cooking vessel. The Peltier element can also be in contact with a cold area of the food sensor and/or be connected to the environment in a heat-exchanging manner, in particular by means of a heat-conducting surface, in particular made of aluminum and/or copper. Heat exchange ribs can be provided for a particularly efficient heat exchange with the environment. As a result, the electrical energy required to operate the food sensor can be obtained in a way that is particularly convenient for the user.

One, in particular independent, aspect of the invention relates to a wireless cooking product sensor with a reversibly detachable electrical interface for contacting the exchange of electrical signals and/or electrical power with a cooking tool. The electrical interface can be designed for reversibly producing at least two, in particular at least three, in particular at least four, electrical lines that are insulated from one another. The electrical interface can have a plug connection and/or spring contact pins. The electrical interface preferably includes a sealing element for reversible sealing against dirt and/or liquid. The electrical interface can be designed to be detachable without tools. For this purpose, the electrical interface can have a detachable latching connection, for example. The electrical interface can be designed for the reversible connection of two parts of the food sensor. For example, the transmission means and/or the processing unit can be arranged, in particular attached, to a first part of the food sensor, which is reversibly detachably connected via the electrical interface to a second part of the food sensor, on which the state detection means and/or the position detection means is located, in particular attached, are. The electrical interface can have a measured value interface for transmitting electrical signals between the state detection means and/or the position detection means and the transmission means. In particular, the position detection means and/or the state detection means can be arranged on a second part of the food sensor, which is attached to a cooking tool, in particular a cooking vessel, in particular a pot or pan. This improves the cleanability and increases the flexibility of use. A corresponding cooking tool can, for example, be cleaned in the dishwasher or used in an oven. The risk of temperature or liquid-sensitive components of the first part of the food probe being damaged can be avoided.

As an alternative or in addition to the design of the electrical interface for the contacting exchange of signals, the electrical interface can be designed for the wireless exchange of electrical signals and/or electrical power, in particular between the first and the second part of the food sensor. For this purpose, the food sensor can have a pair of coils, for example. The two parts of the food sensor can thus be liquid-tight. Such a food sensor is particularly robust in operation.

A further object of the invention is to create an improved cooking device which is particularly flexible, time-efficient and convenient to use.

This object is achieved by a cooking device with a cooking tool for receiving food to be cooked and/or for contacting the food to be cooked and at least one with the cooking tool-connected, wireless food probe. The cooking device, in particular the at least one food probe, preferably has at least one of the features that are described above in particular in connection with the method and/or the food probe. The cooking tool can be in the form of cookware, in particular a cooking vessel, in particular a pot, in particular a kettle, or a grill plate or a pan, and/or cooking utensils, in particular a spatula or a wooden spoon or a cooking spatula. The at least one cooking product sensor can be integrally and non-detachably connected to the cooking tool. Alternatively, the at least one cooking product sensor can be connected to the cooking tool in a reversibly detachable manner, in particular detachable without tools. As described above, the at least one food sensor can be formed in two parts, one of the two parts that can be reversibly and detachably connected to one another being attached to the cooking tool, in particular non-detachably, in particular not detachably without tools.

According to a further aspect of the invention, the connection between at least part of the food sensor, in particular the entire food sensor, and the cooking tool can be designed to be reversibly detachable, in particular detachable without tools. The cooking device can have a coupling for this purpose. The coupling can be designed to produce a mechanical connection, in particular a non-positive connection. The coupling can include the electrical interface for exchanging electrical signals and/or electrical power.

According to one aspect of the invention, the cooking device has a single food sensor. Alternatively, the cooking device can have at least two, in particular at least three, in particular at least four, of the food sensors. Preferably, the at least two food sensors are each designed to detect a measured position value that correlates with the arrangement of the respective food sensor at a specific cooking location. The at least one cooking product sensor is preferably designed to detect a plurality of measured position values which correlate with the arrangement of the at least one cooking product sensor at a plurality of, in particular at least two, in particular at least four, specific cooking locations. The at least two food sensors can be arranged at a distance from one another, in particular corresponding to a distance of at least two cooking locations. preferably, the at least two food sensors are designed to detect different position measurement values, which correlate with the arrangement of the at least two food sensors at different cooking locations. Preferably, the cooking tool that can be heated simultaneously by means of at least two cooking locations, in particular the cooking vessel, in particular the grill plate, has at least two food sensors. The advantageous result of this is that the arrangement of the cooking tool, which extends over a number of cooking locations, can be precisely determined, in particular relative to the cooking appliance.

According to a further aspect of the invention, the cooking product sensor can have an antenna for wireless signal transmission, in particular for wireless transmission of the signal based on the measured state value and the measured position value. The antenna can be electrically conductively connected to the cooking tool, in particular to a metallic surface of the cooking tool. The antenna is preferably electrically conductively connected to an outer wall of the cooking tool.

According to a further aspect of the invention, the cooking tool comprises at least one, in particular at least two, handles. The cooking product sensor can be at least partially integrated into the at least one handle. The at least one handle can be thermally decoupled from a heatable part of the cooking tool. For this purpose, the cooking tool can have a thermal resistance, for example having a plastic material and/or silicone material and/or a ceramic material, via which the at least one handle is connected to the heatable part of the cooking tool.

According to one aspect of the invention, the food sensor, in particular the cooking device, is designed to be splash-proof, in particular waterproof, in particular fluid-tight. The food sensor, in particular the cooking device, can have an IP 65 and/or IP 67 and/or IP 68 certification. The cooking tool can have the materials stainless steel and/or aluminum, in particular consist of them. The cooking tool, in particular the grill plate, preferably comprises a thermal resistance, for example comprising a plastic material and/or silicone material and/or a ceramic material, in particular in the form of an actuating means, for thermally decoupled contacting of a surface, for example a table top.

According to one aspect of the invention, the induction coil can be arranged on a base of the cooking tool, in particular integrated into the base of the cooking tool. The cooking tool, in particular the base of the cooking tool, can have a coil chamber into which the induction coil is placed. In the coil chamber, the induction coil can be form-fitting and/or force-fitting, in particular by screwing, and/or cohesively, in particular by gluing and/or casting and/or welding and/or soldering. As a result, the induction coil is mechanically connected to the cooking tool in a particularly robust manner.

The state detection means, in particular the temperature sensor, is preferably arranged on the base of the cooking tool, in particular integrated in the base of the cooking tool, in particular integrated in a corresponding chamber of the base, in particular integrated in the coil chamber.

The coil chamber may have a chamber cover. The chamber cover preferably forms at least in sections, in particular exclusively, the installation surface of the cooking tool. The chamber cover can be connected to the base of the cooking tool in a force-fitting and/or form-fitting and/or cohesive manner, in particular by gluing and/or by welding and/or by soldering and/or by casting.

According to a further aspect of the invention, the induction coil is electrically insulated from the cooking tool, in particular from the bottom of the cooking tool. For this purpose, the induction coil, in particular a coil conductor, can have an electrically insulating layer, in particular a sheathing, in particular a lacquer layer. Alternatively, the induction coil can be electrically conductively connected to the base of the cooking tool, in particular the chamber cover.

According to a further aspect of the invention, the cooking tool, in particular the base of the cooking tool, in particular the chamber cover, has a layer made of a metallic material. The metallic material may include iron and/or aluminum and/or copper and/or vanadium and/or magnesium and/or chromium. The metallic layer is preferably an iron-based alloy, in particular a stainless steel. The metallic layer preferably extends between the induction coil and the installation surface of the cooking tool, in particular in the vertical direction or along a surface normal of the installation surface.

According to one aspect of the invention, the layer of metallic material can overlap the induction coil at least in sections, in particular completely, in an orthogonal projection onto the installation surface of the cooking tool. In particular, there is such an overlap in a plan view. When the cooking tool is used as intended, the metallic layer is preferably located between the induction hob and the induction coil, in particular in a top view or along a surface normal of the installation surface. Surprisingly, it was found that the induction coil is still able to detect the induction radiation emitted by the induction hob. The metallic layer advantageously ensures that the cooking tool is particularly robust in operation. In particular, the induction coil is protected against mechanical influences. The cooking tool, in particular the base of the cooking tool, can be designed to be particularly resistant to high temperatures and/or ovens.

The induction coil and/or the state detection means, in particular the temperature sensor, are placed in the coil chamber, preferably in a dust-tight manner, in particular splash-proof, in particular liquid-tight, in particular dishwasher-safe.

According to a further aspect of the invention, the induction coil and/or the state detection means are arranged in the vertical direction or along a surface normal of the installation surface between two metallic layers of the bottom of the cooking tool. In relation to the induction coil, there is preferably a metallic layer, in particular made of an iron-based alloy, on the side of the installation surface and/or below the induction coil. In relation to the induction coil, opposite the installation surface and/or above the induction coil, there is preferably at least one, in particular at least two, in particular at least three, metallic layers, in particular comprising a metallic layer made from an iron-based alloy and/or a metallic layer made from an Aluminum-based alloy and / or a metallic layer of a magnesium-based alloy before.

The bottom of the cooking tool can have a sandwich structure, in particular with a core layer and edge layers arranged on one side or both sides of the core layer. The core layer, which is preferably arranged above the induction coil, can have a high thermal conductivity, preferably of at least 100 W/mK. This core layer preferably comprises aluminum and/or copper and/or magnesium, in particular as a base alloy.

According to a further aspect of the invention, the cooking device, in particular the cooking tool and/or the cooking product sensor, has an induction coil for wirelessly receiving electrical power. The induction coil can form the energy receiver and/or the position detection means. Preferably, the food sensor is at least partially, in particular exclusively, connected to its operation by means of the induction coil required electrical power supplied. The induction coil is preferably designed in such a way that the electrical power is obtained from the induction radiation that is emitted to heat the food to be cooked at the cooking location. The cooking device can thus be operated particularly conveniently.

A particularly independent aspect of the invention relates to a cooking device with an induction coil for receiving electrical power from a cooking appliance, the induction coil being attached to the cooking tool. The induction coil is preferably not detachable without tools, in particular non-detachable, connected to the cooking tool. The induction coil can be arranged on a base of the cooking tool, in particular a cooking vessel, in particular a pot or a pan. For example, the induction coil can be placed in a recess in the base of the cooking tool. The base of the cooking tool is understood to mean in particular the bottom base. The floor can preferably be heated by means of the induction radiation of an induction hob. In the area of the induction coil, the bottom of the cooking tool can be at least partially permeable to induction radiation. For this purpose, the bottom of the cooking tool can be made in several parts. In the region of the induction coil, the base preferably has a region that is permeable to induction radiation, in particular made of a non-electrically conductive material, in particular a non-metal. Otherwise, the base can consist of a metallic material, in particular a ferromagnetic material, in particular a material that can be heated by means of induction radiation.

The invention is also based on the object of creating an improved cooking system which is particularly time-efficient, flexible and convenient to operate.

This object is achieved by a cooking system with a cooking appliance for heating food to be cooked and a wireless food-to-be-cooked sensor and/or a cooking device. The cooking system, in particular the food sensor and/or the cooking device, is preferably developed with at least one of the features that are described above, in particular in connection with the method and/or the food sensor and/or the cooking device. The cooking appliance is preferably a hob, in particular an induction hob, and/or an oven, in particular a steam oven, and/or a warming compartment, in particular a warming drawer. The cooking system preferably has an extractor device for extracting cooking vapors, in particular a cooktop extractor for extracting cooking vapors downwards. The cooking appliance can have a control unit for controlling the heat output delivered at the respective cooking location and/or the extraction capacity of the vapor extraction device. The control unit preferably has a control unit radio module for establishing a wireless signal connection with the food probe. The control unit radio module can be designed to complement the radio module of the food sensor.

According to one aspect of the invention, the control unit of the cooking appliance is designed to carry out at least one of the method steps described above. In particular, the control unit can be designed to automatically control the cooking appliance using the signal, which is based on the measured state value and the measured position value.

According to a further aspect of the invention, the cooking product sensor has a sensor user interface for inputting and/or outputting information. The sensor user interface can have an output device for outputting optical and/or acoustic signals, in particular at least one light source, in particular an LED, and/or a screen. The sensor user interface can have an input means, in particular a touch and/or pressure-sensitive switch, in particular a button and/or a switch with at least two latching positions and/or a touch-sensitive screen. The information input or output at the sensor user interface can preferably be exchanged wirelessly with the cooking appliance, in particular the control unit of the cooking appliance. The cooking appliance can preferably be controlled by means of the sensor user interface. In particular, the food sensor and the cooking appliance can be designed such that the cooking appliance and/or individual cooking locations and/or a predetermined cooking process can be activated and/or deactivated using the sensor user interface.

According to a further aspect of the invention, the vapor extraction device is controlled based on the signal on which the measured state value and the measured position value are based, and/or on a signal from the sensor user interface. For example, the fume extraction device can be activated, deactivated and/or controlled via the sensor user interface. The vapor extraction device can be controlled, for example, based on the temperature of the food to be cooked, with which the state measured value correlates. For example, the fume extraction device is activated at a temperature of the food to be cooked of at least 50.degree. C., in particular at least 70.degree. C., in particular at least 100.degree. This advantageously achieves that the user is relieved and the spread of vapors in the kitchen area is reliably prevented.

• 1 eine perspektivische Darstellung eines Garsystems mit einem Gargerät in Form eines Kochfelds, einem weiteren Gargerät in Form eines Ofens und einer Garvorrichtung, aufweisend ein Garwerkzeug zum Aufnehmen von Gargut und einen kabellosen Gargutsensor,
• 2 eine perspektivische Darstellung der Garvorrichtung in 1, wobei das Garwerkzeug als Gargefäß, insbesondere als kannenförmiges Gefäß zum Erhitzen von Wasser, ausgebildet ist,
• 3 eine Schnittdarstellung entlang der Schnittlinie III-III in 2, wobei der Gargutsensor ein Positionserfassungsmittel und ein Übertragungsmittel aufweist, und
• 4 eine Schnittdarstellung einer Garvorrichtung gemäß einem weiteren Ausführungsbeispiel, wobei die Garvorrichtung ein Garwerkzeug zum Aufnehmen von Gargut in Form einer Pfanne und einen mit dem Garwerkzeug verbundenen Gargutsensor aufweist.

Further features, details and advantages of the invention result from the following description of several exemplary embodiments with reference to the figures. Show it:

• 1 a perspective view of a cooking system with a cooking appliance in the form of a hob, a further cooking appliance in the form of an oven and a cooking device, having a cooking tool for receiving food to be cooked and a wireless food-to-be-cooked sensor,
• 2 a perspective view of the cooking device in FIG 1 , wherein the cooking tool is designed as a cooking vessel, in particular as a can-shaped vessel for heating water,
• 3 a sectional view along the section line III-III in 2 , wherein the cooking product sensor has a position detection means and a transmission means, and
• 4 a sectional view of a cooking device according to a further exemplary embodiment, the cooking device having a cooking tool for receiving food to be cooked in the form of a pan and a food-to-be-cooked sensor connected to the cooking tool.

Based on 1 until 3 a first exemplary embodiment of a cooking system 1 is described. The cooking system 1 has a first cooking appliance 2 in the form of a hob. A second cooking appliance 3 of the cooking system 1 is designed in the form of an oven, in particular as a steam oven. Furthermore, the cooking system 1 comprises a cooking device 4 with a cooking tool 5 and a first cooking product sensor 6 connected to the cooking tool 5. The cooking tool 5 is designed as a cooking vessel, in particular as a can-shaped vessel for heating water. The first cooking product sensor 6 is at least partially integrated into the cooking tool 5 , in particular into a container handle 7 of the cooking tool 5 . A first part of the first food sensor 6 is integrated into a container handle 7 of the cooking tool 5 . A second part of the first food sensor 6 is integrated into a vessel base 23 of the cooking tool 5 .

The hob 2 has four hotplates 8 on which the food to be cooked can be heated, in particular by means of the cooking device 4 . The hob also includes a hob user interface 9 in the form of a touch-sensitive screen. A hob control unit 10 is in signal-transmitting connection with the hob user interface 9 and hotplate heating units, not shown, of the hotplates 8 . The hob control unit 10 is designed to control the heat output delivered at the hotplates 8, in particular based on user inputs via the hob user interface 9. The hob 2 is designed as an induction hob. For this purpose, the hotplate heating units are designed as induction heating units.

The cooking system 1 also includes an extractor device 11 for extracting cooking vapors. The extractor device 11 is designed as a cooktop extractor for extracting cooking vapors downwards. An inflow opening 12 of the extractor device is oriented parallel to a horizontal plane, in particular parallel to a footprint of the hotplates 8. An inflow channel of the extractor device 11 penetrates a food support 13 of the hob 2.

The hob 2 and the extractor device 11 are connected to one another, in particular in the form of a combination device or an assembly unit. The hob control unit 10 is also designed to control the fume extractor device 11 and has a signal connection with it for this purpose.

The assembly unit, comprising the hob 2 and the extractor device 11 with an extractor fan, not shown, is attached to a piece of kitchen furniture 14, in particular a kitchen worktop 14a of the kitchen furniture 14.

The oven 3 comprises a cooking chamber 15 in which the food to be cooked can be arranged for heating, a cooking chamber door 16 for reversibly closing the cooking chamber 15 and an oven user interface 17. An oven control unit 18 of the oven 3 is for controlling an oven heating unit, not shown formed and this is in signal-transmitting connection with this. The oven 3 has an oven heating unit designed as a radiant heater.

A second food sensor 19 is arranged in the cooking chamber 15 . The second food sensor 19 is designed as a meat thermometer.

Both food sensors 6, 19 are wireless and portable. Both food sensors 6 , 19 can be arranged freely on one of the hotplates 8 or in the cooking chamber 15 .

In the 2 and 3 the cooking device 4 is shown in more detail. The cooking tool 5 has a cooking container 20 with a spout 21 and the container handle 7 . A vessel lid 22 reversibly closes the cooking vessel 20 . The first cooking product sensor 6 is not connected to the cooking tool 5 in a detachable manner without tools.

The cooking tool 5 is designed for heating by means of induction. A vessel bottom 23 of the cooking tool 5 has a ferromagnetic material.

The first cooking product sensor 6 has a status detection means 24 , a position detection means 25 , a transmission means 26 , an energy supply means 27 and a computing unit 28 . The computing unit 28 is designed as a microcontroller and is connected to the state detection means 24, the position detection means 25 and the transmission means 26 in a signal-transmitting connection.

The status detection means 24 is designed to detect a status measured value that correlates with the temperature of the water to be heated in the cooking tool 5 . For this purpose, the status detection means 24 has a temperature sensor 29a. The temperature sensor 29a is arranged on the cooking container 20, in particular at a distance from the vessel bottom 23, in particular at least 10 mm, in particular at least 25 mm, above the vessel bottom 23. The second cooking product sensor 19 has a temperature sensor 29b.

The position detection means 25 is designed to detect a measured position value that correlates with the arrangement of the first food sensor 6 , in particular the cooking device 4 , on a specific hotplate 8a of the hob 2 . For this purpose, the position detection means 25 includes an induction coil 30. The induction coil 30 is arranged on the bottom 23 of the vessel. In particular, the induction coil 30 is arranged in a corresponding coil recess 31 in the bottom 23 of the vessel. The induction coil 30 can be connected to the cooking tool 5, in particular the bottom 23 of the vessel, in a form-fitting and/or force-fitting manner and/or with a material connection, in particular by means of an adhesive connection. The induction coil 30 is designed to detect the induction radiation emitted by the hotplate on which the cooking device 4 is arranged. In particular, the induction coil is designed to receive the induction radiation emitted for heating the food to be cooked.

The position detection means 25 has the induction coil 30, in particular it consists of it. The induction coil 30 is designed to detect the measured position value by detecting the induction radiation emitted via the induction hotplate 8a of the cooking appliance 2 .

The induction coil 30 is arranged on the base 23 of the cooking tool 5 . In particular, the induction coil 30 is integrated into the base 23 of the cooking tool 5 .

The induction coil 30 is electrically insulated from the cooking tool 5 embodied in particular as a cooking vessel. The induction coil 30 preferably comprises a wound conductor which is surrounded by an electrically insulating layer, in particular an insulating lacquer layer.

The bottom 23 of the cooking tool 5 can have a coil chamber 30a. The induction coil 30 is preferably arranged in the coil chamber 30a. According to an alternative embodiment, the state detection means 24, in particular the temperature sensor 29a, can also be arranged in the coil chamber 30a.

The coil chamber 30a preferably surrounds the induction coil 30 and/or the state detection means 24. The induction coil 30 and/or the state detection means 24 can be accommodated in the coil chamber 30a in a liquid-tight manner with respect to the environment. For example, the coil chamber 30a can have a seal for this purpose. The induction coil 30 and/or the state detection means 24 can be fixed in the coil chamber 30a with a material connection, in particular by gluing and/or by casting, and/or with a form fit and/or with a force fit.

The coil chamber 30a preferably has a chamber cover 30b, which can in particular be reversibly detached from the base 23 of the cooking tool 5. The chamber cover 30b can be connected to the bottom 23 of the cooking tool 5 in a materially bonded manner, in particular by means of gluing and/or welding and/or soldering, or in a non-positive manner, in particular by means of a screw connection.

The cooking tool 5 includes a support surface 30c for setting up the cooking tool 5 on a floor 23, in particular the surface of a table and/or the hob 2, in particular the hotplate 8, 8a.

The cooking tool 5, in particular the base 23, preferably has a layer 30d made of a metallic material. The metallic material may include iron and/or aluminum and/or magnesium and/or copper and/or chromium and/or vanadium. Preferably the metallic material is an iron base alloy. The metallic material can be a stainless steel.

The layer 30d made of the metallic material preferably extends, in particular in the vertical direction, between the induction coil 30 and the installation surface 30c of the cooking tool 5. In particular, the layer 30d can support the induction coil 30 in an orthogonal projection onto the installation surface 30c of the cooking tool 5, at least in sections, in particular complete, overlap.

The transmission means 26 includes a radio module 32a, in particular a Bluetooth module. The radio module 32a is designed for the wireless transmission and reception of digital signals. The second food sensor 19 correspondingly has a radio module 32b.

The energy supply means 27 is in energy-transmitting connection with the state detection means 24, the position detection means 25, the transmission means 26 and the computing unit 28 and is designed to supply them with the electrical power required for their operation. The energy supply means 27 has an accumulator, in particular a LiPo accumulator, for storing electrical energy.

The induction coil 30 is also part of the energy supply means 27. The induction coil 30 is designed to charge the accumulator 33. In particular, the induction coil 30 is designed to obtain the electrical energy supplied to the accumulator 33 from the induction radiation, which the induction hotplate 8a emits to the cooking device 4 for heating the latter. In the area of the induction coil 30 , the vessel bottom 23 can have a material that is at least partially transparent to the induction radiation, in order to ensure that electrical energy is obtained by means of the induction coil 30 . The same material or a different material, in particular a metallic material or a non-metal, can be present in the area of the induction coil 30 than in the remaining area of the vessel bottom.

The first cooking product sensor 6 has a sensor user interface 34 . The sensor user interface 34 includes a switch 35 with two latching switch positions. Furthermore, the sensor user interface 34 includes a touch-sensitive, in particular pressure-sensitive, button 35a. The button 35a is designed as an input means for entering user commands. The sensor user interface 34 is in signal communication with the computing unit 28.

The hob control unit 10 and the oven control unit 18 each have a control unit radio module 36a, 36b. The control unit radio modules 36a, 36b are designed to form a signal-transmitting, wireless connection with the radio modules 32a, 32b of the food sensors 6, 19. The second food sensor 19 has a position detection means 25 with an infrared sensor 37 for detecting infrared radiation emitted by the oven heating unit.

• Die Garvorrichtung 4 wird auf einer bestimmten Kochstelle 8a positioniert. Das Kochfeld 2 wird eingeschaltet, wobei die Kochstellen 8, 8a zunächst deaktiviert bleiben.

The functioning of the cooking system 1, the cooking device 4, the first food sensor 6 and the second food sensor 19 is as follows:

• The cooking device 4 is positioned on a specific hotplate 8a. The hob 2 is switched on, with the hotplates 8, 8a initially remaining deactivated.

The switch 35 is operated by a user. Triggered by this, the radio module 32a is activated and establishes a wireless, signal-transmitting connection with the control unit radio module 36a.

The hotplate 8a on which the cooking device 4 is arranged is not known to the hob control unit 10 or the cooking device 4 to date. The hob control unit 10 transmits an initialization signal to the first cooking sensor 6, which triggers the detection of the measured position value correlating with the arrangement of the first cooking product sensor 6 on the hotplate 8a.

To detect the arrangement of the first food sensor 6 at the cooking point 8a, the induction cooking points 8, 8a are activated one after the other. The computing unit 28 monitors how high the voltage induced at the induction coil 30 is. The detected electrical voltage is compared with a predetermined voltage limit value by means of the arithmetic unit 28 . The result of this comparison is used to determine whether the first cooking product sensor 6 is positioned at a hotplate 8, 8a currently emitting induction radiation.

The induction coil 30 can detect the induction radiation emitted by the respective induction hotplate 8, 8a, in particular although the metallic layer 30d is arranged between the induction coil 30 and the installation surface 30c. This was surprisingly established in the course of numerous investigations. The metallic layer 30d, in particular the metallic chamber cover 30b, protects the induction coil 30 and/or the state detection means 24 within the coil chamber 30a from damage in a particularly reliable manner. In particular, the base 23 of the cooking tool 5 can be made particularly temperature-resistant as a result. In addition, the base 23 with the layer 30d made of the metallic material can be produced particularly economically.

The respective hotplate 8, 8a is activated to determine the position of the first food sensor 6 for a maximum period of 2 s. If no arrangement of the first food sensor 6 is detected on the respective heated hotplate 8, 8a during this time, Heat output at this hotplate 8, 8a ends automatically.

When the predetermined voltage limit value is exceeded, the arrangement at the active hotplate 8, 8a is recognized. A corresponding signal is transmitted to the hob control unit 10 via the radio module 32a and by means of the control unit radio module 36a. The hob control unit 10 is used to determine that the currently activated hotplate 8a is the one on which the cooking device 4 is arranged. The arrangement of the first cooking sensor 6 at the cooking point 8a is thus determined.

The measured position value determined by means of the first food sensor 6 is recorded in the form of the electrical voltage present at the induction coil 30, which is induced by the induction radiation of the heating unit. This is a special, in particular independent, aspect of the invention.

The first food sensor 6 is supplied with energy by the electrical power induced in the induction coil 30 when the cooking device 4 is heated. The accumulator 33 does not have to be charged by the user using a separate charging device.

The hotplates 8, 8a have a pot sensor 38 for the automated detection of a cooking tool 5 placed thereon, in particular a pot or a pan. The hob control unit 10 uses the pot sensors 38 to continuously detect whether the cooking device 4 is arranged on the hotplate 8a. A removal of the cooking device 4 from the hotplate 8a can thus be detected and has the consequence that the assignment of the first food sensor 6 and correspondingly the cooking device 4 to the hotplate 8a is canceled.

The status measured value, which is detected by means of the temperature sensor 29a and correlates with a physical condition, namely the temperature, of the item to be cooked is detected by the computing unit 28 . The measured status value is transmitted to the hob control unit 10 by means of the radio module 32a and the hob radio module 36a. The hob control unit 10 controls the operation of the hotplate 8a based on the measured status value received from the first food sensor 6 . In particular, the hob control unit 10 regulates the temperature of the water taken by the cooking device 4 to a target temperature by adjusting the heat output delivered via the hotplate 8a based on a difference between the target temperature and a temperature corresponding to the measured state value.

A cooking process can be started or ended using the button 35a. The cooking process can include heating the food to be cooked, for example water, to a desired temperature. In general, the cooking process can include controlling, in particular regulating, a state variable to a target state variable, with the target state variable being able to be constant over time or having a course that is variable over time.

When the button 35a is actuated, the temperature of the water contained in the cooking container 20 can be regulated to a target temperature of 90° C., for example. If the button 35a is pressed again, the heating of the cooking device 4 can be ended.

The functions of the oven 3 and the second food sensor 19 correspond to the functions of the hob 2 and the first food sensor 6. The infrared sensor 37 detects the infrared radiation emitted by the oven heating unit. If a certain limit value of the infrared radiation is exceeded, the second cooking product sensor 19 transmits a signal to the oven control unit 18 by means of the radio module 32b and the control unit radio module 36b, which signal indicates the arrangement of the second cooking product sensor 19 in the currently heated cooking chamber 15. This is particularly advantageous if the cooking system 1 has a plurality of cooking chambers 15 . As a result, the oven control unit 18 is used to assign the second food sensor 19 to the oven 3, in particular the cooking chamber 15.

The second food sensor 19 can also be operated together with the hob 2 . The position measurement correlating with the arrangement of the second cooking product sensor 19 on one of the hotplates 8, 8a is detected by detecting the temperature of the heated cooking product using the temperature sensor 29b. In this case, the position measurement corresponds to the state measurement.

The cooking system 1 described above, the hob 2, the oven 3, the first food sensor 6 and the second food sensor 19 ensure a particularly time-efficient assignment of the food sensor 6, 19, in particular the associated cooking tool 5, to a specific cooking point 8a, 15. The automated assignment ensures the operation of the cooking system 1 in a particularly robust and secure manner.

Based on 4 a further embodiment of a cooking device 4 is described. In contrast to the cooking device 4 described above, the cooking tool 5 is designed as a pan. A third food sensor 39 connected to the cooking tool 5 is connected to the cooking tool 5, in particular designed integrally with it forms. A first part of the third food sensor 39 is integrated into a pan handle 40 . A second part of the third food sensor 39 is integrated into a pan shell 42 . The pan handle 40 is attached to the pan shell 42 in a reversibly detachable manner via a coupling 41 .

The pan shell 42 has a pan bottom 43 . The pan bottom 43 has a sensor recess 44 . The sensor recess 44 is arranged on an underside of the pan base 43 . The sensor recess 44 is pocket-shaped. A sensor cover 44a closes the sensor recess 44 in a liquid-tight manner. The sensor cover 44a is arranged flush with the underside of the pan base 43 . The sensor cover 44a can be reversibly removed from the pan base 43 . For this purpose, the sensor cover 44a can be screwed to the base 43 of the socket.

The sensor cover 44a, together with the pan base 43, encloses an intermediate space 44b. The intermediate space 44b can be filled with a thermally conductive material, in particular a copper alloy. A temperature sensor 29c of a state detection means 24 of the third cooking product sensor 39 is arranged in the intermediate space 44b, in particular between the pan base 43 and the sensor cover 44a. The temperature sensor 29c is designed to detect the temperature in a central area, in particular in the middle of the cooking tool 5.

The coupling 41 is designed for the reversibly detachable mechanical and electrical connection of the socket handle 40 to the socket shell 42 . For mechanical connection, the coupling 41 includes a screw connection. Alternatively, the coupling 41 can have a connection that can be released without tools, in particular a form-fitting connection, in particular a snap-in connection.

For the electrical connection, in particular of the status detection means 24 arranged on the side of the socket shell 42 with the computing unit 28 arranged on the side of the socket handle 40, the coupling 41 has an electrical interface, not shown. The electrical interface can have a contact plug and/or a spring pin contact. The electrical interface is preferably designed to transmit analog and/or digital signals and/or electrical power via the coupling 41 .

The energy supply means 27 of the third food sensor 39 includes an accumulator 33. When the pan handle 40 is removed, the accumulator 33 can be charged via a charging contact means in the area of the coupling 41.

The charging contact means is arranged in the area of the coupling 41 in such a way that it is protected against dirt and splashing water when the pan handle 40 is attached to the pan shell 42 .

An energy converter 45 is attached to the cooking tool 5 , in particular to the pan shell 42 . The energy converter 45 is designed to convert thermal energy into electrical energy, in particular as a Peltier element. The energy converter 45 is in signal connection with the computing unit 28 via the coupling 41. The energy converter 45 provides at least a portion, in particular all, of the electrical energy required to operate the third food sensor 39.

The energy converter 45 generates an electrical voltage due to a temperature difference between opposing surfaces 46a, 46b. The first surface 46a of the energy converter 45 contacts the socket shell 42. The second surface 46b of the energy converter 45 is arranged at a distance from the socket shell 42 and is designed to exchange heat with the environment. For this purpose, the second surface 46b can have cooling ribs, for example.

Energy converter 45 is a component of position detection means 25. Alternatively or additionally, temperature sensor 29c can be a component of position detection means 25 for detecting the measured position value and/or energy converter 45 can be a component of status detection means 24 for detecting the measured status value.

The third food sensor 39 includes a radio module 32c for the wireless transmission of the signal based on the status measurement value and the position measurement value.

The third food sensor 39 has a sensor user interface 34 with a display device 47 and an input device 48 . The display means 47 includes an RGB LED for the visual output of information to the user. The input means 48 includes a number of touch-sensitive, in particular pressure-sensitive, switches for inputting user commands. Alternatively, sensor user interface 34 may include a touch-sensitive screen.

• Die Garvorrichtung 4 wird auf einer Kochstelle 8a eines Kochfelds 2 angeordnet. Die Kochstelle 8a kann als Induktions-Kochstelle oder als Wärmestrahlungs-Kochstelle oder als Masse-Kochstelle ausgebildet sein.

The further construction of the third food sensor 39 essentially corresponds to that of the food sensors 6, 19 described above 4 The cooking device 4 shown, in particular the third food sensor 39, is as follows:

• The cooking device 4 is arranged on a hotplate 8a of a hob 2 . The hotplate 8a can be designed as an induction hotplate or as a thermal radiation hotplate or as a mass hotplate.

The hob 2 is activated using the hob user interface 9 . The hob control unit 10 uses the control unit radio module 36a and the radio module 32c to send a signal to the third food sensor 39 which initiates the detection of the measured position value by the third food sensor 39 . The position measurement value correlating with the arrangement of the cooking product sensor 39 at the cooking location 8a is detected by means of the third cooking product sensor 39 in the form of the electrical voltage applied to the energy converter 45 . As an alternative or in addition to the electrical voltage present at the energy converter 45, a sensor signal from the temperature sensor 29c can be recorded as a measured position value.

The hotplates 8, 8a are activated one after the other. The respective hotplate 8 is deactivated if no arrangement of the cooking device 4, in particular the cooking device 4 with the third food sensor 39, was detected on the hotplate 8 after a maximum period of 5 s after activation. The next hotplate 8, 8a is then activated. As soon as the arrangement of the third food sensor 39 on the hotplate 8a has been detected, a corresponding signal is transmitted from the third food sensor 39 to the hob control unit 10 by means of the radio module 32c and the control unit radio module 36a. The hotplate 8a is deactivated. The method for determining the position of the third food probe 39 is complete. Additional hotplates 8, 8a can be activated in order to allocate an additional food sensor 6.

A temperature difference between the two surfaces 46a, 46b of the energy converter 45 is decisive for the voltage change at the energy converter 45 that can be detected by the computing unit 28. This temperature difference is achieved when the pan shell 42 is heated by heating at the hotplate 8a. The temperature at surface 46a is higher than the temperature at surface 46b. The resulting electrical voltage correlates with the heat output delivered at the hotplate 8a and thus with the arrangement of the third food sensor 39 at the hotplate 8a.

In the cooking mode, there is always a temperature difference between the surfaces 46a, 46b. The electrical voltage generated by the energy converter 45 as a result of this temperature difference is used to supply the third food sensor 39 with electrical energy, in particular to charge the accumulator 33 .

The hob 2 can be controlled by means of the sensor user interface 34 . A first switch of the input means 48 is used to switch the hotplate 8a on and off. The other two switches of the input means 48 start preset cooking processes. A cooking process can have a single temperature to which the measured state value detected by means of the state detection means 24 is regulated, in particular regulated. A cooking process can alternatively include a temperature curve that varies over time, which is set, in particular regulated, by means of the hotplate 8a on the cooking tool 5 .

Whether the cooking point 8a is activated or deactivated and/or whether a cooking process is active can be displayed via the display means 47 . The information correlating with the user inputs and/or outputs is exchanged with the hob control unit 10 via the radio module 32c and the control unit radio module 36a.

The pan handle 40 can be removed from the pan shell 42 by means of the releasable coupling 41 for cleaning the pan shell 42 in the dishwasher, for easier storage and/or for heating in the cooking chamber. This is particularly easy if the coupling is designed to be detachable without tools. As a result, the cooking tool 5 can be used particularly flexibly and is robust in use.

The method according to the invention makes it possible to operate the cooking system 1, the respective cooking device 2, 3 and/or the cooking device 4 in a particularly robust, safe and time-efficient manner. Since the measured position value correlating with the arrangement of the food sensor 6, 19, 39 at the cooking location 8a, 15 differs from the measured state value, the position can be detected particularly reliably and quickly. A delay in the position detection due to the inertia of a mass heated by the cooking point 8a, 15 can be avoided. The method is largely independent of parameters that can be influenced by the user and is therefore particularly robust against user errors. The cooking device 4 and the wireless food sensors 6, 19, 39 are energy-efficient in operation and promote a time-efficient cooking process that is convenient for the user.

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• EP 0780081 A1 [0002]

Claims (15)

Method for operating a wireless cooking food sensor (6, 19, 39), comprising the steps: 1.1. Providing the food sensor (6, 19, 39) at a cooking point (8, 8a, 15) of a cooking device (2, 3) for heating food, 1.2. Detection of a status value correlating with a physical condition of the cooking item by means of the cooking item sensor (6, 19, 39), 1.3. Detecting a position value that correlates with the arrangement of the food sensor (6, 19, 39) at a specific cooking location (8a, 15) and differs from the status value by means of the food sensor (6, 19, 39), and 1.4. wireless transmission of a signal based on the measured state value and the measured position value by means of the food sensor (6, 19, 39). procedure after claim 1 , characterized in that the position measurement value is detected by detecting the heat output emitted at the specific cooking location (8a, 15). procedure after claim 2 , characterized in that the position measurement value is detected by detecting the induction radiation emitted via an induction hotplate (8a) of the cooking appliance (2). Method according to one of the preceding claims, characterized by detecting a tool recognition measured value correlating with the arrangement of a cooking tool (5) at the cooking location (8, 8a, 15) by means of the cooking device (2, 3). procedure after claim 4 , characterized by automated delivery of heat output at the cooking point (8, 8a, 15), based on the tool recognition measured value. Wireless food probe (6, 19, 39), having 6.1. a condition detection means (24) for detecting at least one condition measured value correlating with a physical condition of an item to be cooked, 6.2. a position detection means (25) for detecting a position measurement correlating with the arrangement of the food sensor (6, 19, 39) at a specific cooking location (8a, 15) of a cooking appliance (2, 3), and 6.3. a transmission means (32a, 32b, 32c) for wirelessly transmitting a signal based on the measured state value and the measured position value. Wireless food probe (6, 19, 39) claim 6 , characterized in that the position detection means (25) has an induction coil (30) which is designed to detect the measured position value by detecting the induction hob (8a) of the cooking appliance (2) emitted induction radiation. Wireless food probe (6, 19, 39) claim 6 or 7 , characterized by a reversibly detachable electrical interface for wired exchange of electrical signals and / or electrical power. Cooking device (4), with 9.1. a cooking tool (5) for receiving food to be cooked and/or for contacting the food to be cooked, and 9.2. at least one on the cooking tool (5) attached wireless cooking product sensor (6, 39), according to one of Claims 6 until 8th . Cooking device (4) after claim 9 , characterized in that at least part of the at least one food sensor (39) is reversibly detachably attached to the cooking tool (5). Cooking device (4) after claim 9 or 10 , characterized in that the induction coil (30) is arranged on a base (23) of the cooking tool (5). Cooking device (4) according to one of claims 9 until 11 , characterized in that the induction coil (30) is electrically insulated from the cooking tool (5). Cooking device (4) according to one of claims 9 until 12 , characterized in that the cooking tool (5) has a layer (30d) made of a metallic material, which extends between the induction coil (30) and a mounting surface (30c) of the cooking tool (5). Cooking device (4) after Claim 13 , characterized in that the layer (30d) of the metallic material overlaps the induction coil (30) at least in sections in an orthogonal projection onto the installation surface (30c) of the cooking tool (5). Garsystem (1), having 15.1. a cooking appliance (2, 3) for heating food to be cooked, and 15.2. a wireless food probe (6, 19, 39) according to one of Claims 6 until 8th and / or a cooking device (4) according to one of claims 9 until 14 .

Images