EP1768461B1 - Méthode pour générer, traiter et évaluer un signal en correlation avec la température, et dispositif correspondant - Google Patents

Méthode pour générer, traiter et évaluer un signal en correlation avec la température, et dispositif correspondant Download PDF

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Publication number
EP1768461B1
EP1768461B1 EP06019212A EP06019212A EP1768461B1 EP 1768461 B1 EP1768461 B1 EP 1768461B1 EP 06019212 A EP06019212 A EP 06019212A EP 06019212 A EP06019212 A EP 06019212A EP 1768461 B1 EP1768461 B1 EP 1768461B1
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EP
European Patent Office
Prior art keywords
temperature
cooking
temperature sensor
power
cooking appliance
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Not-in-force
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EP06019212A
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German (de)
English (en)
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EP1768461A1 (fr
Inventor
Wolfgang Dr. Thimm
Wolfgang Wittenhagen
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EGO Elektro Geratebau GmbH
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EGO Elektro Geratebau GmbH
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Publication of EP1768461A1 publication Critical patent/EP1768461A1/fr
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    • 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
    • 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 generating, processing and evaluating a temperature or a correlated with the temperature of an electric cooking appliance or a hob signal in the operating state of the device, and a corresponding apparatus and a method for operating an electric cooking appliance or a hob.
  • the US 5,437,002 describes a method for turning off a coffee machine when the liquid in the tank has come to an end.
  • This can be detected by a temperature sensor in the tank, which may be a thermistor, for example.
  • the temperature signal of the sensor is monitored to control a heater for the water tank depending thereon. In this case, it is monitored whether the temperature in accordance with the temperature signal measured by the temperature sensor is above or below a limit value. In this case, a certain hysteresis can be provided in the switching process.
  • the US 4,629,852 describes a control circuit for controlling the operation of a heating element with a temperature sensor. Not only the absolute value of the temperature sensor is evaluated, but also the rise or fall of the temperature signal over time.
  • the US 4,523,084 describes a control method for a heating element.
  • the change in a voltage across the heating element is monitored as a function of the temperature.
  • This voltage across the heating element can either be monitored analogously or with a voltage amplification circuit with simultaneous measurement of the current by means of a current amplification circuit on a current measuring resistor. Then amplifier lines are connected downstream.
  • the invention is based on the object to provide alternative methods of the type mentioned above and a corresponding device, with which in particular a value detected via a temperature sensor device value can be provided as output value that can be further processed or used as well as possible.
  • the temperature of the electric cooking appliance or of the cooking hob, of a cooking utensil heated thereon or heated in operation, and / or of a cooking utensil content contained therein, such as a foodstuff is detected by a temperature sensor device.
  • the temperature signal detected by the temperature sensor device over time is differentiated once in a while. This result is then inverted and the result of the inversion is in turn raised to a power of between 0.5 and 1, preferably between 0.6 and 0.8.
  • the time intervals ⁇ x (t ') x (t1) -x (t2) are to be chosen large enough so as not to conflict with the noise of the measured values. Otherwise under unfavorable circumstances, this would cause the output value to be so violent that a controller would be very dependent on interference.
  • T (t ') corresponds to the signal of the temperature sensor and t (t') corresponds to the time which is measured during the measurement.
  • the slope underlying the initial value becomes negative.
  • the exponentiation value is about 2/3, particularly advantageously exactly 2/3.
  • this exponentiation value it has been shown that with this exponentiation value, a particularly readily processable output value results, in particular with a fairly linear profile, which is advantageous for the evaluation.
  • the value of 2/3 for the exponentiation value results from a consideration of the dynamic course of temperature signals.
  • consideration is given to the effect that a change in the temperature at a point, for example at the heating conductor, does not reflect directly at the sensor. Namely, the temperature signal takes a certain time to get from this point to the sensor and to heat it.
  • the value detected in the course of time can be interrogated electronically at the temperature sensor device.
  • many different temperature sensors and measurement structures with such temperature sensors which are known in the art.
  • the initial value obtained can be used, for example, to perform a cooking program on the hob as an electric cooking appliance, which runs at least partially automatically.
  • a cooking program can cook a cookware and its contents to a desired Heat the temperature, for example bring water to a boil.
  • the heating power can be selected as high as possible at the beginning to bring the water to a boil as quickly as possible. After reaching the boiling point at just under 100 ° C, the heating power can be reduced to save energy so far that just always this cooking point is maintained.
  • a drop in the initial value below a certain first limit which may be, for example, almost zero
  • the power at the hob or at a certain selected cooking position of the hob, where the detected cooking process takes place is reduced .
  • a state has been detected, which sensibly entails a reduction of the heating power.
  • this may mean that the temperature does not rise any further, which means, in particular, reaching a cooking point of water.
  • e-lektrokochierin such as an oven, the temperature on an introduced baking dish or the like. be measured.
  • the output is reduced when the overshoot or undershooting of a second limit value is detected by the output value.
  • it can even be switched off for a certain time, because such a temperature behavior is caused, for example, by the fact that after the temperature has remained in a constant range, in particular at the abovementioned boiling point, the temperature rises again.
  • a cookware contents or, for example, water in a saucepan is completely evaporated, whereby a further rise in temperature is possible and occurs.
  • this would lead to an unwanted and even dangerous overheating of cooking and cookware, which is absolutely avoided should be, after recognizing this condition the power is reduced or even switched off.
  • a warning signal is emitted when the sign of the output value changes, or that the power at the cooking station is switched off with the monitored cooking process.
  • the temporal course of the generated heating power is monitored for this purpose. For example, it can be detected whether a detected increase or decrease of the temperature coincides with the time course of the heating power or whether there is possibly an error in the temperature detection. For example, a detected increase in temperature at a time when no heating power is applied is considered to be an error in the temperature detection.
  • the heat capacity of an empty hotplate or a hotplate without attached cookware may be known and stored in a memory of a corresponding control, as well as several hotplates or heaters.
  • the heat capacity of a heating device of the electric cooking appliance for example as a hob, can be calculated.
  • the introduced power is multiplied by the output value and this value is compared with the aforementioned stored value for the heat capacity. If the deviation exceeds or exceeds 10% or 15%, an inadmissible, possibly critical condition is detected and defined as such.
  • a warning signal can be sent out and / or the power can be reduced at least at this cooking point, in particular it can be switched off.
  • a change in heat capacity means that something has changed significantly on the cookware or that it has been taken from the cooking area.
  • An aforementioned calculation of the heat capacity can also be performed several times during a cooking process. This is preferably done at regular time intervals.
  • a hotplate with reduced heat dissipation can be operated by, for example, a pot lid resting thereon or a hotplate with a well or poorly fitting pot or pan.
  • the heat capacity refers to the entire system in the vicinity of the temperature sensor. The heat capacity determined in this sense thus depends on the sensor arrangement.
  • the temperature sensor was directly in the water bath of a cookware to be heated together with water as content, one would find approximately constant values until reaching the boiling point. In this ideal case, it would not be necessary to consider the dynamic properties mentioned above. As can be seen from the formulas, in this case the constant exponent for the formation of the initial value would be "1". Since this is not the case, the output value is chosen to be lower, just in the range around 2/3.
  • cooling during a cycle operation of a cycle-operated heating device on the one hand and cooling as a result of a reduction of the power to the value "zero" on the other hand be treated in separate calculation methods. Due to the distinction, a precisely adapted calculation is possible in each case.
  • the absolute value of the temperature sensor can also be included in the evaluation. This is especially true when comparing with default values.
  • any possible power change can be made.
  • a second so-called safety mode an automatic operation of the cooking area or an automatically controlled, which is based on a prescribed cooking program with predetermined time sequences for the performance.
  • the power can only be kept or reduced, at least there is no increase. This can only be done when an operator manually and deliberately deliberately intervenes, in which case advantageously the safety mode is terminated and is changed to normal operation.
  • the result of an aforementioned temperature evaluation can be used with advantage.
  • the method described in this application regardless of the type of heating on any types of heating transferable, for example, induction heating, heating with thin or thick-film heating elements or tubular heaters.
  • the method can be transferred to various electrical appliances, for example as an alternative to a hob on an oven or steamer.
  • FIG. 1 a schematic sectional view through a hob with a radiant heater and a temperature sensor represents.
  • Fig. 1 is a hob 11 shown as electric cooking appliance. It has a hob plate 12, below which a conventional radiant heater is arranged as a radiant heater 14. On the hob plate 12 is above the radiant heater 14, a cookware 13 and a saucepan set up to bring its contents to a boil or to heat. On the underside of the hob plate 12, a temperature sensor S is mounted in the area above the radiant heater 14, for example, glued to the hob plate 12. Such temperature sensors are also known for the expected temperature range of up to about 630 ° C for the expert and it need not be discussed in detail. The temperature sensor S supplies the temperature T or a corresponding temperature signal to a controller 16.
  • the temperature sensor S is electronically interrogated, via the controller 16. This means that the temperature signal T is present in the controller 16 and can be further processed. This further processing takes place in a prescribed manner in that the temperature signal T is differentiated according to the time. This result is inverted and the result of the inversion is raised to 2/3. This results in an initial value A, or the like for further evaluation activities and / or performing a cooking program. is used. He is also advantageous because he has a reasonably linear course. Changes can be recognized very well.
  • Certain events that may occur on a hob 11, such as maintaining a maximum temperature upon reaching the boiling point of water or emptying a cookware, and a concomitant re-rise in temperature, are generally known, and the temperature profiles obtained thereby as well. If these characteristic temperature curves are now taken from the hob 11 and the resulting curves of the above-determined output value in the controller 16 or an associated memory, not shown, are stored, then the output value determined in one operation can be used A be compared with it.
  • the controller 16 can produce the result evaluate that just boiling water in a set up on the hob 11 cookware 13. On this basis, for example, as part of a corresponding cooking program, the performance can be reduced somewhat.
  • the power reduction can be carried out so that, although less power is generated by the radiant heater 14, but the temperature does not or only slightly below 100 ° C drops. This can also be done via the evaluation by means of the temperature sensor S and the temperature signal T and its associated output value after conversion according to the invention.
  • the controller 16 also monitors the power supply to the radiant heater 14. Thus, by detecting the time profile of the supplied electrical energy, a plausibility check with respect to the generated temperature profile or the detected temperature level at the temperature sensor S done. If, for example, no or only a very small heating power is generated by the radiant heater 14 at a certain point in time, but the temperature at the temperature sensor S increases, then a fault condition must be present. This is especially true when the temperature at the Temperature sensor S is so high that it can be generated only by operation of the radiant heater 14 and not by, for example, setting up a very hot cookware on the hob plate 12 above the temperature sensor S. Here then a warning signal can be issued or possibly the radiant heater 14th or the entire hob 11 are turned off. In this case, either there is a fault in the radiant heater 14, the controller 16 or at the temperature sensor S. Each of these sources of error is relatively serious, which is why a shutdown should take place.
  • FIG. 1 shown system, together with the set up cookware 13, the system whose heat capacity can be calculated in the aforementioned manner. This is then compared with the same system without placed cookware 13, so to speak, as an empty hob.
  • the controller 16 and the aforementioned safety mode can be realized. If a prescribed automatic operation is carried out here, for example by a prescribed cooking program being carried out, then the electric power for the radiant heater 14 can be kept or reduced by the controller 16. However, it can not be increased in any case, so that overheating in case of malfunction of the temperature detection via the temperature sensor S is avoided. By preventing the increase of the power in the automatic mode, high safety can be ensured.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Ceramic Engineering (AREA)
  • Cookers (AREA)
  • Electric Stoves And Ranges (AREA)
  • Control Of Temperature (AREA)
  • Measuring Temperature Or Quantity Of Heat (AREA)

Claims (15)

  1. Procédé destiné à la génération, au traitement et à l'évaluation d'un signal corrélé à la température d'un appareil de cuisson électrique lorsque cet appareil de cuisson électrique est en fonctionnement, et dans lequel la température de l'appareil de cuisson électrique, d'un récipient de cuisson posé dessus (13) et/ou d'un contenu se trouvant dans le récipient de cuisson est saisie par un dispositif à capteur de température (S), caractérisé en ce que le signal de température (T) saisi dans le temps par le dispositif à capteur de température est dérivé en fonction du temps en une première étape, puis ce résultat est inversé, et ensuite ce résultat de l'inversion est élevé à une puissance d'une valeur située entre 0,5 et 1,0 afin d'obtenir une valeur de départ, ladite valeur de départ servant de base à un traitement et à une évaluation ultérieure.
  2. Procédé selon la revendication 1, caractérisé en ce que la valeur d'élévation à la puissance est située entre 0,6 et 0,8, et en ce qu'elle s'élève en particulier à environ 2/3, de préférence à exactement 2/3.
  3. Procédé selon la revendication 1 ou 2, caractérisé en que le dispositif à capteur de température (S) est interrogé par voie électronique, de préférence au moyen d'une commande (16).
  4. Procédé selon une des revendications précédentes, caractérisé en ce qu'un programme de cuisson se déroulant au moins partiellement de façon automatique est effectué sur l'appareil de cuisson électrique (11), et que ledit programme utilise ladite valeur de départ.
  5. Procédé selon une des revendications précédentes, caractérisé en ce que, dès qu'une baisse de la valeur de départ en dessous d'une première valeur seuil définie, ou une montée au-delà d'une première valeur seuil définie est détectée, la puissance fournie à l'appareil de cuisson électrique (11) ou à une zone de cuisson déterminée ou à un dispositif de chauffe (15) de l'appareil de cuisson électrique équipé du dispositif à capteur de température (S), est réduite, et dans lequel cette première valeur seuil définie est en particulier proche de zéro.
  6. Procédé selon une des revendications précédentes, caractérisé en ce que la puissance est réduite ou de préférence coupée pour une période donnée dès qu'un dépassement ou une non atteinte de la valeur de départ au-dessus ou en dessous d'une deuxième valeur seuil est détectée.
  7. Procédé selon une des revendications précédentes, caractérisé en ce que un signal d'avertissement est émis et/ou que la puissance fournie à la zone de cuisson équipée du dispositif à capteur de température (S) est coupée, dès qu'un changement de signe de la première dérivée de la température en fonction du temps se produit.
  8. Procédé selon une des revendications précédentes, caractérisé en ce que la ou les capacités thermiques de la ou des zones de cuisson ou des dispositifs de chauffe (14), de préférence d'une zone de cuisson vide, d'une zone de cuisson avec faible émission de chaleur et/ou d'une zone de cuisson avec casserole (13) ou poêle reposant bien et/ou mal sur le support, sont connues et mémorisées dans le dispositif à capteur de température (S), dans lequel après un certain temps de fonctionnement d'une zone de cuisson ou d'un dispositif de chauffe (14) de l'appareil de cuisson électrique (11) équipé du dispositif à capteur de température (S), la capacité thermique est calculée à partir de la valeur de départ en multipliant la puissance fournie avec cette valeur de départ, ladite valeur étant comparée à la valeur mémorisée pour la capacité thermique de la zone de cuisson, et où en présence d'un écart supérieur à 10% vers le haut ou vers le bas un signal d'avertissement est émis et/ou la puissance est coupée, et où le calcul de la capacité thermique pendant un processus de cuisson est de préférence effectué à plusieurs reprises, de préférence à intervalles de temps réguliers.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'une hausse ou une baisse de la température est surveillée et comparée à la puissance fournie à la zone de cuisson ou au dispositif de chauffe (14), et dans lequel la zone de cuisson ou la totalité de l'appareil de cuisson électrique (11) est coupé de l'alimentation et/ou un signal d'avertissement est émis dès qu'un écart significatif de la température saisie par rapport à la puissance fournie est détecté.
  10. Procédé selon une des revendications précédentes, caractérisé en ce que seul le refroidissement du capteur de température (S) est évalué, aucune puissance n'étant fournie pendant ce temps.
  11. Procédé selon une des revendications précédentes, caractérisé en ce qu'un refroidissement pendant le fonctionnement intermittent d'un dispositif de chauffe (14) à fonctionnement cyclé et un refroidissement dû à une réduction de la puissance à la valeur « zéro » sont traités par des procédures de calcul distinctes.
  12. Procédé selon une des deux revendications précédentes, caractérisé en ce que la valeur absolue du capteur de température (S), en particulier lors de la comparaison avec des valeurs standards prédéfinies, est également prise en compte dans l'évaluation.
  13. Procédé destiné au fonctionnement d'un appareil de cuisson électrique ou d'une zone de cuisson (11), caractérisé en ce que l'appareil de cuisson électrique (11), ou le dispositif de chauffe (14), ou la zone de cuisson en faisant partie, fonctionnent selon deux modes de fonctionnement différents, et dans lequel toute modification de puissance possible peut être effectuée dans un premier mode de fonctionnement normal et dans lequel un fonctionnement automatique du dispositif de chauffe se déroulant avec un programme de cuisson a lieu dans un deuxième mode de fonctionnement de sécurité, et où ledit programme de cuisson permet uniquement de maintenir ou de réduire la puissance sans augmentation.
  14. Procédé selon la revendication 13, caractérisé en ce qu'il est effectué en utilisant le résultat d'une évaluation de la température obtenu par l'un des procédés selon une des revendications 1 à 12.
  15. Dispositif destiné au traitement et à l'évaluation d'un signal corrélé à la température d'un appareil de cuisson électrique ou d'une zone de cuisson (11) lorsque cet appareil de cuisson électrique est en fonctionnement, afin d'exécuter le procédé selon l'une des revendications précédentes, équipé d'un dispositif à capteur de température (S) pour la saisie de la température de l'appareil de cuisson électrique ou de son dispositif de chauffe (14), d'un récipient de cuisson posé dessus (13) et/ou d'un contenu se trouvant dans le récipient de cuisson, caractérisé par le traitement du signal du capteur ou par une commande (16), destinés à saisir le déroulement chronologique du signal de température (T) du dispositif à capteur de température (S), à obtenir une première dérivée du signal de température en fonction du temps, à inverser le résultat, à élever le résultat de cette inversion à une puissance située entre 0,5 et 1,0 afin d'obtenir une valeur de départ, dans le but de traiter et d'évaluer ultérieurement cette dite valeur de départ.
EP06019212A 2005-09-22 2006-09-14 Méthode pour générer, traiter et évaluer un signal en correlation avec la température, et dispositif correspondant Not-in-force EP1768461B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102005045875A DE102005045875A1 (de) 2005-09-22 2005-09-22 Verfahren zum Erzeugen, Verarbeiten und Auswerten eines mit der Temperatur korrelierten Signals und entsprechende Vorrichtung

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EP1768461A1 EP1768461A1 (fr) 2007-03-28
EP1768461B1 true EP1768461B1 (fr) 2010-06-30

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EP (1) EP1768461B1 (fr)
AT (1) ATE472925T1 (fr)
DE (2) DE102005045875A1 (fr)
ES (1) ES2348145T3 (fr)

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DE102008014268A1 (de) 2008-03-04 2009-09-17 E.G.O. Elektro-Gerätebau GmbH Verfahren und Vorrichtung zur Steuerung eines Kochfeldes
DE102008015036A1 (de) 2008-03-14 2009-09-17 E.G.O. Elektro-Gerätebau GmbH Vorrichtung und Verfahren zur Ansteuerung von Induktionsheizeinrichtungen eines Induktionskochfeldes
CN112545296B (zh) * 2019-09-25 2023-08-01 浙江苏泊尔家电制造有限公司 烹饪方法、烹饪器具及计算机存储介质
FR3108821B1 (fr) * 2020-03-30 2022-03-25 Groupe Brandt Plaque de cuisson comprenant un programme de cuisson ameliore, systeme de cuisson, procede de cuisson et programme correspondant

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010511274A (ja) * 2006-12-01 2010-04-08 エーゲーオー エレクトロ・ゲレーテバウ ゲーエムベーハー 温度に相関する信号を発生させ、処理して分析するための方法、およびそれに対応する装置

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ES2348145T3 (es) 2010-11-30
DE502006007313D1 (de) 2010-08-12
EP1768461A1 (fr) 2007-03-28
DE102005045875A1 (de) 2007-03-29
ATE472925T1 (de) 2010-07-15

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