EP1489363B1 - Méthode de calibrage d'appareil de cuisson - Google Patents

Méthode de calibrage d'appareil de cuisson Download PDF

Info

Publication number
EP1489363B1
EP1489363B1 EP20030291477 EP03291477A EP1489363B1 EP 1489363 B1 EP1489363 B1 EP 1489363B1 EP 20030291477 EP20030291477 EP 20030291477 EP 03291477 A EP03291477 A EP 03291477A EP 1489363 B1 EP1489363 B1 EP 1489363B1
Authority
EP
European Patent Office
Prior art keywords
heating
temperature
cell
cells
control
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP20030291477
Other languages
German (de)
English (en)
Other versions
EP1489363A1 (fr
Inventor
Pascal Gluck
Peter Wiedemann
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rational AG
Frima SA
Original Assignee
Rational AG
Frima SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rational AG, Frima SA filed Critical Rational AG
Priority to DE50303198T priority Critical patent/DE50303198D1/de
Priority to EP20030291477 priority patent/EP1489363B1/fr
Publication of EP1489363A1 publication Critical patent/EP1489363A1/fr
Application granted granted Critical
Publication of EP1489363B1 publication Critical patent/EP1489363B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • H05B3/74—Non-metallic plates, e.g. vitroceramic, ceramic or glassceramic hobs, also including power or control circuits
    • H05B3/746—Protection, e.g. overheat cutoff, hot plate indicator
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/10—Tops, e.g. hot plates; Rings
    • F24C15/102—Tops, e.g. hot plates; Rings electrically heated
    • F24C15/105—Constructive details concerning the regulation of the temperature
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a method for calibrating, in particular the control unit, of cooking appliances, comprising a plurality of hot plates.
  • Cooking appliances with a variety of hot plates are known.
  • canteen or canteen operation cooking appliances are used with large heating surfaces, which are composed of a variety of individual heating plates.
  • the heating of the entire cooking surface for example when grilling meat, causes juice leaking from the meat to be heated so much that it partially evaporates, while other, substantially solid components of the meat burn on the cooking surface brand this one.
  • part of the energy applied during the cooking process is not used.
  • a cooking appliance with a grill surface is known, which is divided by the arrangement of a plurality of individually controllable via a microprocessor heating elements in a plurality of segments.
  • Target values for temperature, volume, cooking time and the like can be input into the microprocessor via an input unit, in which case a comparison with corresponding, detected actual values takes place in order to be able to specifically control the individual heating elements.
  • a disadvantage of this cooking appliance is that a user inputs undifferentiated desired values for a feed, so that an undesired area-wise vaporization of liquid as well as an area-wise burning-in of solid substances and the like is still always unavoidable.
  • a further disadvantage is that due to the large number of plates errors in the production of such cooking devices are often not completely avoided, making an exact assignment of the heating plates to suitable temperature sensors on the control unit often unsatisfactory. This is then regularly accompanied by insufficient control of the cooking process and as a direct consequence of this an unsatisfactory cooking success.
  • DE 40 22 846 C2 discloses a device for power control and limitation in a heating surface made of glass ceramic with at least one heating zone containing a heating device.
  • This heater may be composed of two or more independently switchable and controllable heating elements, which are associated with a heating zone. Furthermore, glass ceramic temperature measuring resistors which are assigned to each heating element of a heating zone are incorporated in the glass ceramic heating surface.
  • a control and regulating device is operatively connected to the glass ceramic temperature measuring resistors and controls and limits in dependence on the registered signals the power supply to the measuring resistors associated heating elements.
  • the device according to DE 40 22 846 C2 is essentially designed so that the power supplied via a cooking zone to a cooking container is optimally adapted to its quality and size. For example, good quality pots are provided with full rated capacity due to good heat extraction. However, the arrangement according to DE 40 22 846 C2 can not readily be transferred to the use of a plurality of heating plates.
  • DE 197 01 640 A1 discloses a cooking system in which preferably only partial areas of the underside of the hob body are provided with heating resistors in the form of e.g. Platelets are provided. With the aid of temperature limiter sensors distributed over the cooking area, the heating resistors in their respective area should be able to selectively switch off or shut down.
  • the temperature limiter sensors are usually in the form of a sensor layer.
  • DE 197 01 640 A1 is essentially from an electric hotplate transferring to a contact heat, which consists of a non-oxide ceramic, in particular silicon nitride. A very thin Kochplattenktirir is designed so that a very small gap between the hotplate body and cooking vessel is created via a shape ideally adapted to a cooking vessel surface. References to cooking appliances containing a large number of heating plates, however, are not disclosed in DE 197 01 640 A1.
  • DE 196 46 959 C2 discloses the use of a thermocouple in a glass ceramic hob, wherein this sensor is mounted in the region of the burner body of a gas burner and is connected directly or indirectly thermally conductive to the burner body.
  • the thermocouple is provided here only for qualitative indication of the respective temperature condition of the cooking zone.
  • the thermocouple is in the device according to DE 196 46 959 C2 otherwise not mounted so that it could be used for an accurate temperature measurement.
  • WO 97/19298 discloses a cooking surface comprising energy sources and monitoring devices for the thermal stress on the surface, which control the energy supply during use and turn off the energy in the event of no load, the number of energy sources being large , with a minimum of five sources, preferably a minimum of twenty sources, each energy source being energized only if its thermal load is said to be sufficient.
  • DE 198 21 439 A1 describes a sensor-controlled cooking unit, consisting of a hob, a cooking appliance and a sensor unit that measures the temperature of the food in the cooking appliance indirectly, which sensor unit in a special calibration mode when boiling water, the time course of the temperature registered and the control unit detects a predetermined constancy of the temperature profile as reaching the boiling point of the water and performs a self-calibration, wherein the control unit detects the achievement of a certain calibration constancy of the temperature profile as the end of a Vorkalibrierphase and the control unit keeps a heating element turned off during a subsequent Kalibriermeßphase, in the the sensor unit measures the temperature for self-calibration of the cooking unit.
  • the invention had the object of providing a method available that can be ensured in a simple and straightforward way that even with cooking appliances with very large cooking surface, comprising a variety of individual hot plates, a proper operation at each restart can.
  • calibration is to be understood as a guarantee to guarantee in a simple and straightforward way a proper operation of a cooking appliance at each restart.
  • steps a) to d) are repeated, wherein instead of an already assigned first heating cell, a not yet assigned second heating cell is selected.
  • all heating cells or all but one heating cell are subjected to process steps a) to d).
  • the object underlying the method according to the invention is further achieved by a method for calibrating, in particular the control unit, a cooking appliance comprising a plurality of heating cells, in particular heating plates, a control and regulating unit, and at least one temperature measuring device, in particular a thermocouple, per Heating cell, each heating cell via the control unit specifically identifiable, beicalbar and / or is controllable, wherein all the heating cells or all but one heating cell are heated simultaneously or almost simultaneously, each with an individual, distinguishable Aufsort, wherein the heating behavior of each heating cell is detected and / or stored at least one temperature measuring device, wherein for each heating cell predetermined heating pattern is compared with the detected by the temperature measuring devices heating behavior and wherein heating cells and temperature measuring devices, which correspond in the underlying heating pattern and the actual heating behavior, are assigned to each other, and wherein this assignment is optionally stored and / or via the control and / or regulating unit is available.
  • a method for calibrating, in particular the control unit, a cooking appliance comprising a plurality of
  • steps a) to d), in particular until all the heating cells at least one temperature measuring device, in particular at least one thermocouple are assigned, are repeated, instead of an already assigned first temperature measuring device not yet assigned second temperature measuring device is selected and the already assigned heating cell (s) will no longer be heated.
  • the object underlying the method according to the invention is achieved by a method for calibrating, in particular the control and regulating unit, a cooking appliance, comprising a plurality of heating cells and a control and regulating unit, each Heater cell at least one temperature measuring device, in particular at least one thermocouple, and wherein each temperature measuring device is identifiable and / or selectable via a control and regulating unit, all heating cells or all but one heating cell are heated simultaneously or almost simultaneously for an individual, distinguishable heating pattern, wherein the heating behavior of the heating cells is registered and / or stored via the temperature measuring devices associated therewith, wherein the heating behavior detected by the temperature measuring devices is matched with the heating patterns stored for each heating cell, wherein temperature measuring devices and heating cells whose heating patterns and heating behavior correspond are associated with each other and wherein If necessary, this assignment is stored, and / or can be retrieved via the control and / or regulating unit.
  • thermocouples for the cooking appliance used in the method according to the invention, e.g. Measuring resistors, IR sensors and bimetals and in particular thermocouples suitable.
  • the cooking appliance may have an at least partial thermal insulation of the individual heating cells from one another.
  • the cooking appliance can have at least one heating element, in particular one measurable heating resistor, per heating cell, one weight sensor per heating cell and / or one optical detection unit for each heating cell.
  • control and / or regulating device in operative connection with the temperature measuring devices, the heating elements, the weight sensors, the optical detection unit (s), at least one Garreasler, which is at least partially inserted into a food, a Storage unit, an input unit, a display unit and / or an output unit is.
  • Suitable cooking appliances are also characterized in particular by the fact that at least one temperature measuring device, in particular a thermocouple, in particular centrally, is arranged or can be arranged on or in the heating cell, in particular in an omission of the heating cell.
  • at least one temperature measuring device in particular a thermocouple, in particular centrally, is arranged or can be arranged on or in the heating cell, in particular in an omission of the heating cell.
  • At least one heating cell comprises a plurality of heating elements, in particular arranged in rows and columns.
  • the heating elements are heating resistors which can be connected or connected to each other partially or completely via a series and / or parallel connection.
  • At least one, in particular each, heating cell on the control unit is identifiable, selectable and / or controllable and / or that at least one, in particular each, temperature measuring device, identifiable via the control unit and / or is selectable and / or at least one, in particular each, thermocouple of a particular heating cell can be assigned.
  • the invention was based on the surprising finding that even large-scale cooking appliances, comprising a large number of individual heating plates, can be operated in continuous operation in a reliable and energy-efficient manner.
  • no special care must be taken to ensure that mutually associated hot plates and thermocouples are combined in the correct manner in the control and / or regulating device.
  • the cooking appliance 1 comprises a food support 10 with a cooking surface 100, which in turn is divided into individual heating cells 101 to 114.
  • the subdivision of the cooking surface 100 is achieved in that each heating cell 101 to 114 comprises at least one heating element 2 and can be heated via this by means of thermal contact.
  • the heating cells 101 to 114 may also have, for example, a weight sensor 3 and an optical detection unit 4 and be equipped with a cooking process sensor 5.
  • FIG. 2 shows the perspective view of a heating cell, for example, the heating cell 101.
  • the heating cell 101 is composed of a plurality of heating elements 201 to 220, in rows and columns are arranged side by side and formed as interconnected individual heating resistors.
  • the heating cell 101 is fastened to the food support 10 via fastening means, eg screws 250 to 253.
  • the heating cells 101 to 114 and the heating elements 2 of all the heating cells 101 to 114 are or are connected to a control and / or regulating unit, not shown.
  • This control and / or regulating unit is in turn connected to a memory unit (not shown) of an input unit (not shown) of an output unit (not shown).
  • thermocouple 20 protrudes in order to accommodate the temperature of the heating elements 201 to 220 of the respective heating cell which are approximately at the same height.
  • the heating cells 101 to 114 and the heating elements 201 to 220 of the respective heating cells 101 to 114 are each connected via lines to a control and / or regulating unit. Furthermore, the thermocouples 20 are directly or indirectly in communication with the control and / or regulating unit. When the cooking appliance is put into operation, it is first ensured which heating cell is detected via which thermocouple and whether all heating cells and thermocouples function properly. For this purpose, it is assumed according to an embodiment of the method according to the invention that each heating cell 101 to 114 via the control and / or regulating unit individually and selectively controlled, but from the outset not a clear assignment of heating cells and thermocouples is given.
  • thermocouple By controlling and heating each heating cell individually and successively, for example programmatically, it is easy to determine via which thermocouple the heating is registered. In this way, a clear assignment of heating cell to thermocouple when commissioning the cooking device can be produced. Regularly, it is sufficient for an unambiguous assignment if all but one heating cell are activated, if one thermocouple is provided per heating cell. Even with cooking appliances with a very large number of separate heating cells, it is thus possible in a straightforward way to obtain a clear association between mutually belonging heating plates and thermocouples.
  • the reliability of the assignment can be increased, for example, by setting a characteristic heating program for each heating cell via the input unit and pay attention that over the assigned. Thermocouple a corresponding heating pattern is detected.
  • characteristic heating programs for each heating cell it is possible to dispense with heating each heating cell successively. Rather, all the heating cells can then be heated at the same time or almost simultaneously, whereby the calibration process can be greatly reduced during commissioning again.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Ceramic Engineering (AREA)
  • Baking, Grill, Roasting (AREA)
  • Control Of Resistance Heating (AREA)

Claims (8)

  1. Procédé de calibrage, en particulier d'une unité de commande et de régulation, d'un appareil de cuisson, présentant une surface de cuisson (100), un support de produit à cuire (10), composé d'une pluralité de cellules de chauffage (101, ..., 114), en particulier des plaques de chauffage, où chaque cellule de chauffage présente au moins un élément chauffant (2, 201, ..., 220), la cellule de chauffage et/ou l'élément chauffant est, respectivement sont, reliés à un dispositif de commande et/ou de régulation, et au moins un dispositif de mesure de température, en particulier un thermoélément, étant prévu par cellule de chauffage, où au moins une, de préférence chaque cellule de chauffage est susceptible d'être identifiée, susceptible d'être sélectionnée et/ou susceptible d'être commandée à dessein par l'intermédiaire de l'unité de commande et de régulation, et où chaque cellule de chauffage présente au moins un dispositif de mesure de température, en particulier un thermoélément relié fonctionnellement à l'unité de commande et/ou de régulation, comprenant les étapes consistant à :
    a) sélectionner une première cellule de chauffage,
    b) chauffer la première cellule de chauffage, en particulier selon un premier schéma de chauffage individuel,
    c) enregistrer le ou les dispositif(s) de mesure de température, détectant une augmentation de température, en particulier en correspondance avec le premier schéma de chauffage,
    d) associer la première cellule de chauffage au(x) premier(s) dispositif(s) de mesure de température et, le cas échéant, mémoriser cette association.
  2. Procédé selon la revendication 1, caractérisé en ce que les étapes a) à d) sont répétées jusqu'à ce que, au lieu d'une première cellule de chauffage déjà associée, on sélectionne une cellule de chauffage non encore associée.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que l'ensemble de cellules de chauffage ou la totalité, jusqu'à une cellule de chauffage, sont soumises aux étapes de procédé a) à d).
  4. Procédé selon l'une des revendications 1 à 3, caractérisé en ce que les différentes cellules de chauffage de l'appareil de chauffage sont chauffées, de façon temporellement décalée et à des intervalles de temps constants et/ou différents les uns des autres.
  5. Procédé de calibrage, en particulier d'une unité de commande et de régulation, d'un appareil de cuisson, comprenant une pluralité de cellules de chauffage (101, ..., 114), en particulier des plaques de chauffage, une unité de commande et de régulation et au moins un dispositif de mesure de température, en particulier un thermoélément par cellule de chauffage, où chaque cellule de chauffage est susceptible d'être identifiée, est susceptible d'être sélectionnée et/ou est susceptible d'être commandée à dessein par l'intermédiaire de l'unité de commande et de régulation, où l'ensemble des cellules de chauffage ou la totalité, jusqu'à une celle de chauffage, est, simultanément ou à peu près simultanément, chauffée chaque fois avec un motif de chauffage distinguable, individuel, où le comportement au chauffage de chaque cellule de chaque cellule de chauffage est détecté et/ou mémorisé par l'intermédiaire d'au moins un dispositif de mesure de température, où le motif de chauffage prédéterminé pour chaque cellule de chauffage est compensé avec le comportement au chauffage détecté, par l'intermédiaire des dispositifs de mesure de température, et où des cellules de chauffage et des dispositifs de mesure de température, correspondant dans le motif de chauffage pris comme base, et dans le comportement au chauffage effectif, sont associés les uns les autres et cette association étant, le cas échéant, susceptible d'être mémorisée et/ou de faire l'objet d'une interrogation, par l'intermédiaire de l'unité de commande et/ou de régulation.
  6. Procédé de calibrage, en particulier d'une unité de commande et de régulation, d'appareils de cuisson, comprenant une pluralité de cellules de chauffage (101, ..., 114), en particulier des plaques de chauffage, et une unité de commande et de régulation, et où chaque cellule de chauffage présente au moins un dispositif de mesure de température, en particulier un thermoélément, et où chaque dispositif de mesure de température est susceptible d'être identifié et sélectionné par l'intermédiaire de l'unité de commande et de régulation, comprenant les étapes consistant à :
    a) sélectionner un premier dispositif de mesure de température,
    b) chauffer successivement les cellules de chauffage de l'appareil de cuisson, en particulier suivant un premier schéma de chauffage,
    c) enregistrer une augmentation de température par l'intermédiaire du premier dispositif de mesure de température,
    d) associer le premier dispositif de mesure de température, à la cellule de chauffage, pour laquelle une augmentation de température, en particulier correspondant au premier schéma de chauffage, a été enregistrée et, le cas échéant, mémoriser cette association.
  7. Procédé selon la revendication 6, caractérisé en ce que :
    les étapes a) à d), en particulier jusqu'à l'ensemble des cellules de chauffage, associées à au moins un dispositif de mesure de température, sont répétées, sachant que, au lieu d'un premier dispositif de mesure de température déjà associé, on sélectionne un deuxième dispositif de mesure de température non-associé, la ou les cellule(s) de chauffage déjà associées n'étant plus chauffée(s).
  8. Procédé de calibrage, en particulier d'une unité de commande et de régulation, d'un appareil de cuisson, comprenant une pluralité de cellules de chauffage (101, ..., 114), et une unité de commande et de régulation, où chaque cellule de chauffage présente au moins un dispositif de mesure de température, en particulier un thermoélément, et où chaque dispositif de mesure de température est susceptible d'être identifié et/ou sélectionné par l'intermédiaire d'une unité de commande et de régulation, où l'ensemble des cellules de chauffage ou la totalité, jusqu'à une celle de chauffage, sont chauffée simultanément ou à peu près simultanément, selon un motif de chauffage, individuel, distinguable, le comportement au chauffage des cellules de chauffage étant enregistré et/ou mémorisé par l'intermédiaire des dispositifs de mesure de température associés à celles-ci, où le comportement au chauffage détecté par les dispositifs de mesure de température est compensé avec les motifs de chauffage sous-jacents à chaque cellule de chauffage, où des dispositifs de mesure de température et des cellules de chauffage, dont le motif de chauffage et le comportement pris comme base, et dans le comportement au chauffage correspondent, sont associées les unes les autres et cette association étant, le cas échéant, mémorisée et/ou susceptible de faire l'objet d'une interrogation, par l'intermédiaire du dispositif de commande et/ou de régulation.
EP20030291477 2003-06-18 2003-06-18 Méthode de calibrage d'appareil de cuisson Expired - Lifetime EP1489363B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE50303198T DE50303198D1 (de) 2003-06-18 2003-06-18 Verfahren zur Kalibrierung von Gargeräten
EP20030291477 EP1489363B1 (fr) 2003-06-18 2003-06-18 Méthode de calibrage d'appareil de cuisson

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20030291477 EP1489363B1 (fr) 2003-06-18 2003-06-18 Méthode de calibrage d'appareil de cuisson

Publications (2)

Publication Number Publication Date
EP1489363A1 EP1489363A1 (fr) 2004-12-22
EP1489363B1 true EP1489363B1 (fr) 2006-05-03

Family

ID=33396034

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20030291477 Expired - Lifetime EP1489363B1 (fr) 2003-06-18 2003-06-18 Méthode de calibrage d'appareil de cuisson

Country Status (2)

Country Link
EP (1) EP1489363B1 (fr)
DE (1) DE50303198D1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005052274B4 (de) * 2005-10-27 2010-04-08 E.G.O. Elektro-Gerätebau GmbH Kochgerät
DE102016012036A1 (de) * 2016-10-11 2018-04-12 Diehl Ako Stiftung & Co. Kg Gargutträger zum Aufnehmen von Gargut in einem Gargerät und Gargerät mit einem solchen Gargutträger

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE8402536L (sv) * 1984-05-10 1985-11-11 Kopal Forseljnings Ab Uppvermningsanordning
US4761539A (en) * 1987-04-13 1988-08-02 The Tappan Company Oven calibration system having variable stored calibration value
DE4007680A1 (de) * 1990-03-10 1991-09-19 Grass Ag Heizplatte
IT1272028B (it) * 1993-03-15 1997-06-10 Whirlpool Italia Dispositivo per rilevare la presenza di un contenitore per alimenti, quale una pentola, una pirofila o similare, su un piano di cottura in vetroceramica.
WO1997019298A1 (fr) * 1995-11-21 1997-05-29 Aktiebolaget Electrolux Surface de cuisson et son systeme de commande
DE19701640A1 (de) * 1997-01-10 1998-07-16 Ego Elektro Geraetebau Gmbh Kontaktwärmeübertragendes Kochsystem mit einer Elektro-Kochplatte
DE19821439A1 (de) * 1998-05-13 1999-11-18 Bsh Bosch Siemens Hausgeraete Sensorgesteuerte Garungseinheit mit Selbstkalibrierung
US6462316B1 (en) * 2000-10-10 2002-10-08 General Electric Company Cooktop control and monitoring system including detecting properties of a utensil and its contents
US6492627B1 (en) * 2001-07-26 2002-12-10 Emerson Electric Co. Heating unit and control system for cooktops having capability to detect presence of a pan and methods of operating same
US6538238B1 (en) * 2002-02-12 2003-03-25 General Electric Company Long term calibration of sensor assembly for glass-ceramic cooktop appliance

Also Published As

Publication number Publication date
DE50303198D1 (de) 2006-06-08
EP1489363A1 (fr) 2004-12-22

Similar Documents

Publication Publication Date Title
DE3744372C2 (de) Leistungssteuerungsverfahren zum Schutz von Glaskeramikkochflächen
DE4022846C2 (de) Vorrichtung zur Leistungssteuerung und -begrenzung bei einer Heizfläche aus Glaskeramik oder einem vergleichbaren Material
EP0531987B2 (fr) Dispositif de chauffage électrique
DE19832757C2 (de) Verfahren zum Steuern eines Gargerätes, einer Waschmaschine oder einer Geschirrspülmaschine und Gargerät, Waschmaschine oder Geschirrspülmaschine mit grafischer Anzeigeeinrichtung
WO2008101766A1 (fr) Plan de cuisson avec un élément chauffant pouvant être déplacé
WO2001014798A1 (fr) Systeme de commande ou de reglage d'une cuisiniere
DE19648397A1 (de) Verfahren und Vorrichtung zum Erkennen des Kochpunktes von Kochgut
EP0652688B1 (fr) Méthode pour commander la puissance de chauffage d'une plaque vitro-céramique selon les conditions de cuisson requises
EP3001163B1 (fr) Dispositif d'appareil de cuisson
CH695817A5 (de) Bratgerät.
EP0967839A2 (fr) Plaque de cuisson munie d'une unité de commande dans le but de déterminer le niveau de puissance fournie
EP1489363B1 (fr) Méthode de calibrage d'appareil de cuisson
EP0806887B1 (fr) Procédé et dispositif pour reconnaítre le stade de cuisson d'aliments à cuire
EP1289338B1 (fr) Procédé et dispositif de commande d'appareils de cuisson, en particulier d'appareils de cuissons domestiques
DE102018212441A1 (de) Auftaumatte, Haushaltsgerät mit einer Auftaumatte, Verfahren zum Auftauen und Verfahren zum Zubereiten von Lebensmitteln
EP3082378B1 (fr) Plaque de cuisson
EP2896889B1 (fr) Procédé destiné au fonctionnement d'un appareil de cuisson avec une plaque de cuisson et appareil de cuisson
WO2007131851A1 (fr) Dispositif et procédé de commande et/ou de réglage d'une puissance de chauffe d'un élément de chauffe d'une plaque de cuisson
EP1926940B1 (fr) Plaque de cuisson
CH694894A5 (de) Verfahren zum Betrieb eines Garofens sowie Garofen.
EP1562404A2 (fr) Méthode et appareil pour régler le dispositif de chauffage électrique d'un équipement de cuisson
EP3013120B2 (fr) Plaque de cuisson
EP2087821B1 (fr) Dispositif de grill
EP1074823A1 (fr) Table de cuisson avec capteur de poids
DE19643714C2 (de) Vorrichtung zum Regeln des Garvorgangs von zu garendem Gut

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20040109

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PT RO SE SI SK TR

AX Request for extension of the european patent

Extension state: AL LT LV MK

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

RTI1 Title (correction)

Free format text: METHOD FOR CALIBRATION OF COOKING DEVICES

RIN1 Information on inventor provided before grant (corrected)

Inventor name: GLUCK, PASCAL

Inventor name: WIEDEMANN, PETER

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

AKX Designation fees paid

Designated state(s): DE FR GB IT

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): DE FR GB IT

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REF Corresponds to:

Ref document number: 50303198

Country of ref document: DE

Date of ref document: 20060608

Kind code of ref document: P

GBT Gb: translation of ep patent filed (gb section 77(6)(a)/1977)

Effective date: 20060731

ET Fr: translation filed
PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

26N No opposition filed

Effective date: 20070206

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20140620

Year of fee payment: 12

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20150618

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20150618

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 14

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 15

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 16

REG Reference to a national code

Ref country code: DE

Ref legal event code: R084

Ref document number: 50303198

Country of ref document: DE

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: IT

Payment date: 20210630

Year of fee payment: 19

Ref country code: FR

Payment date: 20210622

Year of fee payment: 19

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20220621

Year of fee payment: 20

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20220630

REG Reference to a national code

Ref country code: DE

Ref legal event code: R071

Ref document number: 50303198

Country of ref document: DE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20220618