EP1895240B1 - Method for detecting fire in the cooking chamber of an oven - Google Patents

Method for detecting fire in the cooking chamber of an oven Download PDF

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Publication number
EP1895240B1
EP1895240B1 EP07015750.8A EP07015750A EP1895240B1 EP 1895240 B1 EP1895240 B1 EP 1895240B1 EP 07015750 A EP07015750 A EP 07015750A EP 1895240 B1 EP1895240 B1 EP 1895240B1
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European Patent Office
Prior art keywords
cooking chamber
oxygen concentration
cooking
oven
speed
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EP07015750.8A
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German (de)
French (fr)
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EP1895240A1 (en
Inventor
Thomas Dr. Krümpelmann
Jürgen Scharmann
Ulrich Dr. Sillmen
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Miele und Cie KG
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Miele und Cie KG
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    • 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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • 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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/02—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning pyrolytic type
    • 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
    • F24C15/20—Removing cooking fumes
    • F24C15/2007—Removing cooking fumes from oven cavities
    • F24C15/2014—Removing cooking fumes from oven cavities with means for oxidation of cooking fumes

Definitions

  • the invention relates to a method for detecting fire in a cooking chamber of a baking oven.
  • this item may be exceeded, i. that the cooking chamber is heated further. As a result, the temperature of the food in the cooking chamber further increases, while the gas concentration increases only very slightly. This phase is called dehydration phase. Before the temperature of the food reaches a value that leads to a self-ignition of the food, the food to be cooked begins to carbonize, which leads to a renewed sharp increase in the gas concentration of organic gases in the oven. This phase is called a fire announcement phase.
  • the gas concentration of an organic gas for example carbon dioxide or carbon monoxide
  • the control of the oven recognizes that the normal cooking phase has ended and that the current cooking process is now in the so-called drying phase.
  • the rate of change of the gas concentration is observed and compared in an evaluation circuit of the controller with predetermined limits. If the rate of change falls below a lower limit value, the controller thereby recognizes the transition from a normal and desired cooling at the end of the normal cooking phase to the undesired desiccation phase. After that, if the rate of change of the gas concentration increases sharply again, exceeding an upper limit value, the beginning of the fire warning announcement phase is detected.
  • a magnetron for heating the cooking chamber and a fan for Ventilation of the cooking chamber are turned off. Furthermore, an acoustic warning signal is to be generated.
  • the invention thus provides the problem of providing a method for detecting fire in a cooking chamber of a baking oven, in which the circuit complexity and the required in the electrical control of the oven computer power is reduced and which is also applicable in pyrolysis in baking ovens.
  • the achievable with the present invention consist in particular in the reduction of circuit complexity and the required computer power in the electrical control of the oven and the ability to apply the method even in pyrolysis operations in ovens can. Furthermore, by measuring and evaluating the oxygen concentration in the cooking chamber, the accuracy and repeatability of the measured values determined by the method according to the invention and thus of the method according to the invention are further improved, since the amount of oxygen in the cooking chamber is sufficiently large during the entire cooking process or pyrolysis cleaning process, to ensure a reliable measurement.
  • the specified value range for the limit value of the oxygen concentration ensures the rapid detection of a dangerous situation in good time before the actual occurrence of the fire in the cooking chamber. In laboratory tests, the Use of a limit of 18% by volume, in short Vol%, has been found to be advantageous.
  • the further limit value for the rate of change of the oxygen concentration ensures safety against false alarms and false shutdowns of the cooking chamber heating or the cooking chamber flushing. Such malfunctions could occur if the further limit value for the rate of change of the oxygen concentration were chosen too low.
  • Unavoidable scattering of the measured values as well as the unavoidable change due to, for example, water vapor emitted from the food to be cooked or due to the pyrolysis of soiling on the cooking chamber walls in the pyrolysis operation could then lead to undesired and false fire detection.
  • Fig. 1 an oven for carrying out the method according to the invention is shown.
  • the oven has a closable by a door 2 cooking chamber 4 and a control panel 10, wherein on the control panel 10, a display and controls 12, not shown, are arranged.
  • the oven has an electrical control 18 which contains an evaluation circuit 18.1 with a timer and a memory 18.2 and is in signal transmission connection with an oxygen sensor 14 arranged in a vapor channel 24 and a cooking chamber heating 20 designed as resistance heating.
  • the vapor is discharged from the cooking chamber 4 in a manner known to those skilled in the art via a catalyst 22 and the vapor channel 24. This is symbolized by arrows 26.
  • an instantaneous oxygen concentration is detected by the oxygen sensor 14, since the resulting by the cooking process or pyrolysis during a Pyrolysecurisvorgangs gases are continuously removed from the oven 4. There is no concentration of these gases in the cooking chamber. 4
  • the inventive method is not limited to ovens with catalyst 22, but the oven for carrying out the method according to the invention may be optionally equipped with or without catalyst 22, wherein the catalyst 22 is arranged on the specialist in the manner known to or in the vapor channel 24.
  • Fig. 2 shows an exemplary course of the oven temperature, curve a, and the size (1-O 2 ), curve b, depending on the pyrolysis time in seconds, s.
  • the ordinate inscription shows the cooking space temperature in ° C.
  • the course of the size (1-O 2 ) is shown here only qualitatively; an ordinate label was not made.
  • the cooking chamber temperature a is equal to the room temperature, ie about 20 ° C.
  • the cooking space temperature a is increased during the pyrolysis operation in a predetermined manner and stored in the memory 18. 2 of the electric control 18.
  • the cooking chamber temperature a is lowered again, wherein the course of the oven temperature a can be completely specified and stored during the pyrolysis operation.
  • the course of the oven temperature a during pyrolysis for example, for the purpose of smoke limitation, depending on measured during pyrolytic operation measured variables, such as the oxygen concentration, is automatically adjusted to the individual case.
  • the course of the oxygen concentration detected by the oxygen sensor 14 is here at the beginning of the already explained pyrolysis operation at the value for the room air, that is about 21% by volume.
  • the oxygen concentration changes.
  • the size (1-O 2 ) increases after a while strong and then drops again until the end of the Pyrolysetivsvorgangs again the initial oxygen concentration of about 21% by volume is reached.
  • Fig. 3 shows, analogous to Fig. 2 , Another exemplary course of the cooking chamber temperature a and the size (1-O 2 ), curve b.
  • Fig. 4 is the time interval from 2,000 s to 3,000 s off Fig. 3 represented, ie the time axis was stretched accordingly.
  • the abscissa forms the time axis, on the left ordinate is the cooking space temperature and on the right ordinate the size (1-O 2 ) is plotted.
  • Clearly recognizable from this is the difference between an allowed increase in the value for (1-O 2 ), ie the normal case, and an undesired increase of (1-O 2 ), ie the case in which the rate of decrease in the oxygen concentration is greater than the further limit is about 2.5% by volume per 10 seconds.
  • the inventive method is not limited to the illustrated embodiment.
  • its use is also possible with ovens without pyrolysis cleaning function and during a cooking process and thus at lower oven temperatures.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)

Description

Die Erfindung betrifft ein Verfahren zur Brandfallerkennung in einem Garraum eines Backofens.The invention relates to a method for detecting fire in a cooking chamber of a baking oven.

Aus der US 4,496,817 ist ein derartiges Verfahren bereits bekannt. Bei dem bekannten Verfahren wird ein Garvorgang in drei Phasen eingeteilt, nämlich in eine normale Garphase, eine Austrocknungsphase und eine Brandfallankündigungsphase. Zu Beginn der normalen Garphase ist die Konzentration an organischen Gasen in dem Garraum, wie beispielsweise Kohlendioxid oder Kohlenmonoxid, relativ gering. Im Verlaufe der weiteren Aufheizung des Garraums steigt die Gaskonzentration an organischen Gasen schnell an. Übliche Garvorgänge sollen vor erreichen dieses Punktes beendet werden.From the US 4,496,817 Such a method is already known. In the known method, a cooking process is divided into three phases, namely in a normal cooking phase, a drying phase and a Feuerfallankündigungsphase. At the beginning of the normal cooking phase, the concentration of organic gases in the oven, such as carbon dioxide or carbon monoxide, is relatively low. In the course of further heating of the cooking chamber, the gas concentration of organic gases increases rapidly. Usual cooking processes should be finished before reaching this point.

Aufgrund von beispielsweise Bedienungsfehlern kann dieser Punkt auch überschritten werden, d.h. dass der Garraum weiter beheizt wird. Hierdurch erhöht sich die Temperatur des in dem Garraum befindlichen Garguts weiter, während die Gaskonzentration nur noch sehr gering ansteigt. Diese Phase wird als Austrocknungsphase bezeichnet. Bevor die Temperatur des Garguts einen Wert erreicht, der zu einer Selbstentzündung des Garguts führt, beginnt das Gargut zu verkohlen, was zu einem erneuten starken Anstieg der Gaskonzentration an organischen Gasen im Garraum führt. Diese Phase wird als Brandfallankündigungsphase bezeichnet.For example, due to operator errors, this item may be exceeded, i. that the cooking chamber is heated further. As a result, the temperature of the food in the cooking chamber further increases, while the gas concentration increases only very slightly. This phase is called dehydration phase. Before the temperature of the food reaches a value that leads to a self-ignition of the food, the food to be cooked begins to carbonize, which leads to a renewed sharp increase in the gas concentration of organic gases in the oven. This phase is called a fire announcement phase.

Um im Falle einer Fehlbedienung die Sicherheit zu gewährleisten, wird in der US 4,496,817 folgendes Verfahren vorgeschlagen:In order to ensure safety in the case of a faulty operation, is in the US 4,496,817 proposed the following method:

Zur Unterscheidung der einzelnen Phasen wird die Gaskonzentration eines organischen Gases, beispielsweise Kohlendioxid oder Kohlenmonoxid, in dem Garraum gemessen. Sobald die Gaskonzentration über einen vorher festgelegten Schwellwert gestiegen ist, erkennt die Steuerung des Backofens, dass die normale Garphase beendet ist und dass sich der laufende Garprozess nun in der sog. Austrocknungsphase befindet. Hiernach wird die Änderungsgeschwindigkeit der Gaskonzentration beobachtet und in einer Auswerteschaltung der Steuerung mit vorher festgelegten Grenzwerten verglichen. Sinkt die Änderungsgeschwindigkeit unter einen unteren Grenzwert, so erkennt die Steuerung dadurch den Übergang von einer normalen und gewünschten Abkühlung am Ende der normalen Garphase hin zur ungewünschten Austrocknungsphase. Nimmt die Änderungsgeschwindigkeit der Gaskonzentration danach wieder stark zu und übersteigt dabei einen oberen Grenzwert, so wird der Beginn der Brandfallankündigungsphase detektiert.To distinguish the individual phases, the gas concentration of an organic gas, for example carbon dioxide or carbon monoxide, is measured in the cooking chamber. As soon as the gas concentration has risen above a predetermined threshold, the control of the oven recognizes that the normal cooking phase has ended and that the current cooking process is now in the so-called drying phase. Thereafter, the rate of change of the gas concentration is observed and compared in an evaluation circuit of the controller with predetermined limits. If the rate of change falls below a lower limit value, the controller thereby recognizes the transition from a normal and desired cooling at the end of the normal cooking phase to the undesired desiccation phase. After that, if the rate of change of the gas concentration increases sharply again, exceeding an upper limit value, the beginning of the fire warning announcement phase is detected.

Um nun eine Flammbildung in dem Garraum und damit den Brandfall zu verhindern, soll gemäß dem bekannten Verfahren ein Magnetron zur Beheizung des Garraums und ein Gebläse zur Durchlüftung des Garraums ausgeschaltet werden. Ferner soll ein akustisches Warnsignal erzeugt werden.In order to prevent flame formation in the oven and thus the fire, according to the known method, a magnetron for heating the cooking chamber and a fan for Ventilation of the cooking chamber are turned off. Furthermore, an acoustic warning signal is to be generated.

Der Erfindung stellt sich somit das Problem ein Verfahren zur Brandfallerkennung in einem Garraum eines Backofens anzugeben, bei dem der schaltungstechnische Aufwand und die in der elektrischen Steuerung des Backofens erforderliche Rechnerleistung reduziert sind und das auch bei Pyrolysereinigungsvorgängen in Backöfen anwendbar ist.The invention thus provides the problem of providing a method for detecting fire in a cooking chamber of a baking oven, in which the circuit complexity and the required in the electrical control of the oven computer power is reduced and which is also applicable in pyrolysis in baking ovens.

Erfindungsgemäß wird dieses Problem durch ein Verfahren mit den Merkmalen des Patentanspruchs gelöst.According to the invention, this problem is solved by a method having the features of the patent claim.

Die mit der Erfindung erreichbaren Vorteile bestehen insbesondere in der Reduzierung des schaltungstechnischen Aufwands und der erforderlichen Rechnerleistung in der elektrischen Steuerung des Backofens und in der Möglichkeit, das Verfahren auch bei Pyrolysereinigungsvorgängen in Backöfen anwenden zu können. Ferner ist durch die Messung und Auswertung der Sauerstoffkonzentration in dem Garraum die Genauigkeit und die Wiederholbarkeit der mit dem erfindungsgemäßen Verfahren ermittelten Messwerte und damit des erfindungsgemäßen Verfahrens weiter verbessert, da die Menge an Sauerstoff in dem Garraum während des gesamten Garvorgangs oder Pyrolysereinigungsvorgangs ausreichend groß ist, um eine zuverlässige Messung zu gewährleisten.The achievable with the present invention consist in particular in the reduction of circuit complexity and the required computer power in the electrical control of the oven and the ability to apply the method even in pyrolysis operations in ovens can. Furthermore, by measuring and evaluating the oxygen concentration in the cooking chamber, the accuracy and repeatability of the measured values determined by the method according to the invention and thus of the method according to the invention are further improved, since the amount of oxygen in the cooking chamber is sufficiently large during the entire cooking process or pyrolysis cleaning process, to ensure a reliable measurement.

Zwar ist aus der US 4,954,694 A ein Verfahren zur Steuerung eines Pyrolysereinigungsvorgangs bekannt, bei dem die Sauerstoffkonzentration in dem Garraum mittels eines Sauerstoffsensors gemessen und die Änderungsgeschwindigkeit der gemessenen Sauerstoffkonzentration ausgewertet wird. Aus dem Verlauf der Änderungsgeschwindigkeit wird die notwendige Gesamtheizzeit ermittelt. Eine Brandfallerkennung ist damit nicht angegeben.Although is out of the US 4,954,694 A a method for controlling a Pyrolysereinigungsvorgangs known in which the oxygen concentration in the cooking chamber by means of an oxygen sensor is measured and the rate of change of the measured oxygen concentration is evaluated. From the course of the rate of change, the necessary Gesamtheizzeit is determined. A fire detection is not specified.

Auch die US 4,481,404 A und die US 2002/0014480 A1 offenbaren jeweils ein Verfahren zur Pyrolysereinigung. Eine Brandfallerkennung ist jedoch ebenfalls nicht offenbart.Also the US 4,481,404 A and the US 2002/0014480 A1 each disclose a process for pyrolysis. However, a fire detection is also not disclosed.

Die US 2001/0052852 A1 offenbart darüber hinaus lediglich allgemein die Steuerung oder Regelung von Garprozessen in Abhängigkeit der Rauch- oder Gaskonzentration.The US 2001/0052852 A1 moreover, only generally discloses the control or regulation of cooking processes as a function of the smoke or gas concentration.

Schließlich offenbart die DE 103 27 861 A1 die Verwendung eines Garquotienten zur Steuerung eines Garvorgangs, wobei der Garquotient aus einer momentanen Änderungsgeschwindigkeit der Sauerstoffkonzentration und einem ermittelten erstmaligen Extremwert für die Änderungsgeschwindigkeit gebildet wird. Eine Brandfallerkennung ist damit nicht angegeben.Finally, the reveals DE 103 27 861 A1 the use of a cooking quotient to control a cooking process, wherein the cooking quotient is formed from an instantaneous rate of change of the oxygen concentration and a determined first extreme value for the rate of change. A fire detection is not specified.

Der angegebene Wertebereich für den Grenzwert der Sauerstoffkonzentration gewährleistet zum einen die rasche Detektion einer gefährlichen Situation rechtzeitig vor dem tatsächlichen Eintreten des Brandfalls in dem Garraum. Bei durchgeführten Laborversuchen hat sich die Verwendung eines Grenzwerts von 18 Volumenprozent, kurz Vol-%, als vorteilhaft herausgestellt. Zum anderen gewährleistet der weitere Grenzwert für die Änderungsgeschwindigkeit der Sauerstoffkonzentration die Sicherheit gegen Fehlalarme und Fehlabschaltungen der Garraumbeheizung oder der Garraumdurchspülung. Derartige Fehlfunktionen könnten auftreten, wenn der weitere Grenzwert für die Änderungsgeschwindigkeit der Sauerstoffkonzentration zu niedrig gewählt würde. Unvermeidbare Streuungen der Messwerte sowie die unvermeidliche Änderung durch beispielweise aus dem Gargut abgegebenen Wasserdampf oder durch die Pyrolyse der Anschmutzungen an den Garraumwänden in dem Pyrolysebetrieb könnten dann zu ungewünschten und falschen Brandfallerkennungen führen.The specified value range for the limit value of the oxygen concentration on the one hand ensures the rapid detection of a dangerous situation in good time before the actual occurrence of the fire in the cooking chamber. In laboratory tests, the Use of a limit of 18% by volume, in short Vol%, has been found to be advantageous. On the other hand, the further limit value for the rate of change of the oxygen concentration ensures safety against false alarms and false shutdowns of the cooking chamber heating or the cooking chamber flushing. Such malfunctions could occur if the further limit value for the rate of change of the oxygen concentration were chosen too low. Unavoidable scattering of the measured values as well as the unavoidable change due to, for example, water vapor emitted from the food to be cooked or due to the pyrolysis of soiling on the cooking chamber walls in the pyrolysis operation could then lead to undesired and false fire detection.

Ein Ausführungsbeispiel der Erfindung ist in den Zeichnungen rein schematisch dargestellt und wird nachfolgend näher beschrieben. Es zeigt

Figur 1
einen Backofen zur Durchführung des erfindungsgemäßen Verfahrens,
Figur 2
ein erstes Diagramm, in dem die Garraumtemperatur und die Größe (1-Sauerstoffkonzentration), kurz (1-O2) in Abhängigkeit von der Pyrolysezeit dargestellt sind,
Figur 3
ein zweites Diagramm, in dem ein weiterer beispielhafter Verlauf analog zu dem Diagramm aus Fig. 2 dargestellt ist und
Figur 4
ein drittes Diagramm analog zu Fig. 3, bei dem die Zeitachse gestreckt worden ist.
An embodiment of the invention is shown purely schematically in the drawings and will be described in more detail below. It shows
FIG. 1
an oven for carrying out the method according to the invention,
FIG. 2
a first diagram, in which the cooking space temperature and the size (1-oxygen concentration), short (1-O 2 ) are shown as a function of the pyrolysis time,
FIG. 3
a second diagram, in which another exemplary course analogous to the diagram of Fig. 2 is shown and
FIG. 4
a third diagram analogous to Fig. 3 in which the timeline has been stretched.

In Fig. 1 ist ein Backofen zur Durchführung des erfindungsgemäßen Verfahrens dargestellt. Der Backofen weist einen durch eine Tür 2 verschließbaren Garraum 4 und eine Bedienblende 10 auf, wobei an der Bedienblende 10 eine nicht näher dargestellte Anzeige und Bedienelemente 12 angeordnet sind.In Fig. 1 an oven for carrying out the method according to the invention is shown. The oven has a closable by a door 2 cooking chamber 4 and a control panel 10, wherein on the control panel 10, a display and controls 12, not shown, are arranged.

In dem Garraum 4 ist eine auf einem Gargutträger abgestellte Speise 16 eingeschoben. Ferner weist der Backofen eine elektrische Steuerung 18 auf, die eine Auswerteschaltung 18.1 mit einem Zeitglied und einen Speicher 18.2 enthält und mit einem in einem Wrasenkanal 24 angeordneten Sauerstoffsensor 14 und einer als Widerstandsheizung ausgebildeten Garraumbeheizung 20 in Signalübertragungsverbindung steht.In the cooking chamber 4 a parked on a food support food 16 is inserted. Furthermore, the oven has an electrical control 18 which contains an evaluation circuit 18.1 with a timer and a memory 18.2 and is in signal transmission connection with an oxygen sensor 14 arranged in a vapor channel 24 and a cooking chamber heating 20 designed as resistance heating.

Im Betrieb des Backofens wird der Wrasen auf dem Fachmann bekannte Weise über einen Katalysator 22 und den Wrasenkanal 24 aus dem Garraum 4 abgeleitet. Dies ist durch Pfeile 26 symbolisiert. Somit wird durch den Sauerstoffsensor 14 eine momentane Sauerstoffkonzentration detektiert, da die durch den Garvorgang oder bei der Pyrolyse während eines Pyrolysereinigungsvorgangs entstehenden Gase fortlaufend aus dem Garraum 4 entfernt werden. Es kommt nicht zu einer Aufkonzentration dieser Gase in dem Garraum 4.During operation of the oven, the vapor is discharged from the cooking chamber 4 in a manner known to those skilled in the art via a catalyst 22 and the vapor channel 24. This is symbolized by arrows 26. Thus, an instantaneous oxygen concentration is detected by the oxygen sensor 14, since the resulting by the cooking process or pyrolysis during a Pyrolysereinigungsvorgangs gases are continuously removed from the oven 4. There is no concentration of these gases in the cooking chamber. 4

Das erfindungsgemäße Verfahren ist nicht auf Backöfen mit Katalysator 22 beschränkt, sondern der Backofen zur Durchführung des erfindungsgemäßen Verfahrens kann wahlweise mit oder ohne Katalysator 22 ausgerüstet sein, wobei der Katalysator 22 auf dem Fachmann bekannte Weise an oder in dem Wrasenkanal 24 angeordnet ist.The inventive method is not limited to ovens with catalyst 22, but the oven for carrying out the method according to the invention may be optionally equipped with or without catalyst 22, wherein the catalyst 22 is arranged on the specialist in the manner known to or in the vapor channel 24.

Handelt es sich dabei, wie bei dem vorliegenden Ausführungsbeispiel bereits erläutert, um ein Gargerät mit Katalysator 22, so ist es grundsätzlich vorteilhaft, den Sauerstoffsensor 14 in Strömungsrichtung nach dem Katalysator 22 anzuordnen, da auf diese Weise das an die Auswerteschaltung weitergeleitete Ausgangssignal des Sauerstoffsensors 14 verstärkt wird. Dies ist der Fall, weil die aus der Speise 16 entweichenden und oxidierbaren Gasmoleküle durch die Einwirkung des Katalysators 22 oxidieren und so die Anzahl der Gasmoleküle, die den Sauerstoff verdrängen, nach dem Katalysator 22 ansteigt. Dabei wird Sauerstoff verbraucht. Die Sauerstoffkonzentration wird also in stärkerem Maße verringert als bei einem Einbau in Strömungsrichtung vor dem Katalysator 22, beispielsweise in dem Garraum 4. Hierdurch ist es möglich, einen weniger empfindlichen und damit kostengünstigeren Sauerstoffsensor 14 zu verwenden.If this is a cooking appliance with a catalytic converter 22, as already explained in the present exemplary embodiment, it is fundamentally advantageous to arrange the oxygen sensor 14 in the flow direction downstream of the catalytic converter 22, since in this way the output signal of the oxygen sensor 14 forwarded to the evaluation circuit is reinforced. This is because the gas molecules escaping from the feed 16 and oxidizable oxidize by the action of the catalyst 22, thus increasing the number of gas molecules displacing the oxygen after the catalyst 22. This oxygen is consumed. The oxygen concentration is thus reduced to a greater extent than when installed in the flow direction upstream of the catalyst 22, for example in the cooking chamber 4. This makes it possible to use a less sensitive and therefore less expensive oxygen sensor 14.

Fig. 2 zeigt einen exemplarischen Verlauf der Garraumtemperatur, Kurve a, und der Größe (1-O2), Kurve b, in Abhängigkeit der Pyrolysezeit in Sekunden, kurz s. Die Ordinatenbeschriftung gibt die Garraumtemperatur in °C wieder. Der Verlauf der Größe (1-O2) ist hier lediglich qualitativ dargestellt; eine Ordinatenbeschriftung wurde nicht vorgenommen. Zu Beginn des hier exemplarisch gezeigten Pyrolysevorgangs, 0 s, ist die Garraumtemperatur a gleich der Raumtemperatur, also etwa 20°C. Durch Auswahl des Pyrolysebetriebs zur Reinigung des Garraüms 4, insbesondere der Garraumwände, von ungewünschten Anschmutzungen wird die Garraumtemperatur a während des Pyrolysebetriebs auf vorher festgelegte Weise und wie in dem Speicher 18.2 der elektrischen Steuerung 18 hinterlegt erhöht. Nach Beendigung der Pyrolyse wird die Garraumtemperatur a wieder abgesenkt, wobei der Verlauf der Garraumtemperatur a während des Pyrolysebetriebs vollständig vorgegeben und abgespeichert sein kann. Alternativ hierzu ist es auch möglich, dass der Verlauf der Garraumtemperatur a während der Pyrolyse, beispielsweise zum Zwecke der Rauchbegrenzung, in Abhängigkeit von während des Pyrolysebetriebs erfassten Messgrößen, wie beispielsweise die Sauerstoffkonzentration, auf den Einzelfall automatisch angepasst wird. Fig. 2 shows an exemplary course of the oven temperature, curve a, and the size (1-O 2 ), curve b, depending on the pyrolysis time in seconds, s. The ordinate inscription shows the cooking space temperature in ° C. The course of the size (1-O 2 ) is shown here only qualitatively; an ordinate label was not made. At the beginning of the pyrolysis process shown here by way of example, 0 s, the cooking chamber temperature a is equal to the room temperature, ie about 20 ° C. By selecting the pyrolysis operation for cleaning the cooking chamber 4, in particular the cooking chamber walls, of undesired soiling, the cooking space temperature a is increased during the pyrolysis operation in a predetermined manner and stored in the memory 18. 2 of the electric control 18. After completion of the pyrolysis, the cooking chamber temperature a is lowered again, wherein the course of the oven temperature a can be completely specified and stored during the pyrolysis operation. Alternatively, it is also possible that the course of the oven temperature a during pyrolysis, for example, for the purpose of smoke limitation, depending on measured during pyrolytic operation measured variables, such as the oxygen concentration, is automatically adjusted to the individual case.

Der Verlauf der durch den Sauerstoffsensor 14 erfassten Sauerstoffkonzentration, ist hier zu Beginn des bereits erläuterten Pyrolysebetriebs auf dem Wert für die Raumluft, also etwa bei 21 Vol-%. Während des Pyrolysereinigungsvorgangs verändert sich die Sauerstoffkonzentration. In dem hier exemplarisch gezeigten Verlauf steigt die Größe (1-O2) nach einer Weile stark an und fällt danach wieder ab, bis am Ende des Pyrolysereinigungsvorgangs wieder die Ausgangs-Sauerstoffkonzentration von etwa 21 Vol-% erreicht ist.The course of the oxygen concentration detected by the oxygen sensor 14 is here at the beginning of the already explained pyrolysis operation at the value for the room air, that is about 21% by volume. During the pyrolysis operation, the oxygen concentration changes. In the course shown here by way of example, the size (1-O 2 ) increases after a while strong and then drops again until the end of the Pyrolysereinigungsvorgangs again the initial oxygen concentration of about 21% by volume is reached.

Fig. 3 zeigt, analog zu Fig. 2, einen weiteren exemplarischen Verlauf der Garraumtemperatur a und der Größe (1-O2), Kurve b. Fig. 3 shows, analogous to Fig. 2 , Another exemplary course of the cooking chamber temperature a and the size (1-O 2 ), curve b.

Im Unterschied zu dem Verlauf von (1-O2) in Fig. 2 ist hier der Anstieg des Werts für (1-O2) zwischen 2.400 s und 2.500 s derart groß, dass die Geschwindigkeit der Abnahme der Sauerstoffkonzentration den weiteren Grenzwert von etwa 2,5 Vol% pro 10 s übersteigt. Gleichzeitig ist die Größe (1-O2) derart groß, dass die Sauerstoffkonzentration den Grenzwert von hier 18 Vol-% unterschreitet. Demnach sind beide Bedingungen für das Auslösen eines optischen und akustischen Warnhinweises an den Benutzer mittels der Anzeige und einem nicht dargestellten Lautsprecher des Backofens und eine Verringerung der Heizleistung der Garraumbeheizung 20 und der Garraumdurchspülung mittels eines nicht dargestellten Gebläses erfüllt. Durch das Abschalten oder die Reduzierung der Garraumbeheizung 20 wird das Gargut oder die Anschmutzung nicht weiter aufgeheizt, so dass das Eintreten des Brandfalls wirksam vermieden ist oder ein beginnender Brand gestoppt wird, so dass sich kein größerer Brand entwickeln kann. Aufgrund des Ausschaltens oder der Verringerung der Garraumdurchspülung wird ein bereits entstandenes Feuer erstickt.In contrast to the course of (1-O 2 ) in Fig. 2 Here, the increase in the value of (1-O 2 ) between 2,400 s and 2,500 s is so large that the rate of decrease in the oxygen concentration exceeds the further limit of about 2.5 vol% per 10 s. At the same time, the size (1-O 2 ) is so large that the oxygen concentration falls below the limit of 18% by volume. Accordingly, both conditions for triggering an optical and acoustic warning to the user by means of the display and a speaker of the oven, not shown, and a reduction in the heating power of the cooking chamber 20 and the Garraumdurchspülung are met by means of a blower, not shown. By switching off or reducing the cooking chamber heating 20, the food or the soiling is not heated further, so that the onset of the fire is effectively avoided or an incipient fire is stopped, so that no major fire can develop. Due to the switching off or the reduction of the Garraumdurchspülung an already existing fire is stifled.

In Fig. 4 ist das Zeitintervall von 2.000 s bis 3.000 s aus Fig. 3 dargestellt, d.h. die Zeitachse wurde entsprechend gestreckt. Dabei bildet die Abszisse die Zeitachse, auf der linken Ordinate ist die Garraumtemperatur und auf der rechten Ordinate ist die Größe (1-O2) aufgetragen. Deutlich erkennbar ist hieraus der Unterschied zwischen einem erlaubten Anstieg des Wertes für (1-O2), also dem Normalfall, und einem ungewünschten Anstieg von (1-O2), also dem Fall, bei dem die Geschwindigkeit der Abnahme der Sauerstoffkonzentration größer als der weitere Grenzwert von etwa 2,5 Vol-% pro 10 s ist. Der Punkt, in dem beide erfindungsgemäßen Bedingungen erfüllt sind, nämlich dass die die gemessene Sauerstoffkonzentration einen Wert erreicht, der kleiner als ein Grenzwert aus dem Bereich von 15 bis 20 Vol-% ist und gleichzeitig die Geschwindigkeit der Abnahme der Sauerstoffkonzentration größer als ein weiterer Grenzwert von etwa 2,5 Vol-% pro 10 s ist, ist im Kurvenverlauf von b durch einen Kreis markiert. Aufgrund des deutlichen Unterschiedes ist eine sichere Erkennung des Brandfalls gewährleistet.In Fig. 4 is the time interval from 2,000 s to 3,000 s off Fig. 3 represented, ie the time axis was stretched accordingly. The abscissa forms the time axis, on the left ordinate is the cooking space temperature and on the right ordinate the size (1-O 2 ) is plotted. Clearly recognizable from this is the difference between an allowed increase in the value for (1-O 2 ), ie the normal case, and an undesired increase of (1-O 2 ), ie the case in which the rate of decrease in the oxygen concentration is greater than the further limit is about 2.5% by volume per 10 seconds. The point where both conditions of the invention are met, namely that the measured oxygen concentration reaches a value which is smaller than a threshold value in the range of 15 to 20% by volume and at the same time the rate of decrease of the oxygen concentration is greater than another limit value is about 2.5 vol.% per 10 s, is marked by a circle in the curve of b. Due to the significant difference, a reliable detection of the fire is guaranteed.

Alternativ hierzu wäre es auch denkbar, lediglich einen Warnhinweis an den Benutzer, optisch und/oder akustisch, auszulösen. Auch ist es denkbar, dass alternativ hierzu oder ergänzend entweder die Garraumbeheizung oder die Garraumdurchspülung, beispielsweise mittels eines Gebläses oder auf eine andere dem Fachmann bekannte Art, ausgeschaltet oder reduziert wird.Alternatively, it would also be possible to trigger only a warning to the user, visually and / or acoustically. It is also conceivable that, alternatively or in addition thereto either the Garraumbeheizung or the Garraumdurchspülung, for example by means of a blower or in any other known to those skilled, off or reduced.

Darüber hinaus wären auch andere Werte aus dem Wertebereich von etwa 15 Vol-% bis etwa 20 Vol-% für den Grenzwert denkbar.In addition, other values from the value range of about 15% by volume to about 20% by volume for the limit would be conceivable.

Das erfindungsgemäße Verfahren ist nicht auf das erläuterte Ausführungsbeispiel begrenzt. Beispielsweise ist dessen Verwendung auch bei Backöfen ohne Pyrolysereinigungsfunktion sowie während eines Garvorgangs und damit bei niedrigeren Garraumtemperaturen möglich.The inventive method is not limited to the illustrated embodiment. For example, its use is also possible with ovens without pyrolysis cleaning function and during a cooking process and thus at lower oven temperatures.

Claims (1)

  1. Method for detecting fire in a cooking chamber (4) of an oven, comprising the following method steps:
    - continuously or intermittently measuring the oxygen concentration in the cooking chamber (4) or in a vapour channel (24) which is in flow connection with the cooking chamber (4) during a cooking process or a pyrolytic cleaning process;
    - determining the speed at which the oxygen concentration changes in an evaluation circuit (18.1) in an electric controller (18) of the oven;
    - comparing the measured oxygen concentration and the speed of the change determined therefrom with limit values which are set and stored in a memory (18.2) of the electric controller (18) beforehand; and
    - triggering an optical or acoustic warning for the user and/or a reduction in the heat output of a cooking-chamber heating means (20) and/or the flushing through of the cooking chamber as soon as the measured oxygen concentration reaches a value that is smaller than a limit value in the range of from 15 to 20 vol.% and, at the same time, the speed of the reduction of the oxygen concentration is greater than a further limit value of from approximately 2.5 vol.% per 10 s.
EP07015750.8A 2006-09-04 2007-08-10 Method for detecting fire in the cooking chamber of an oven Not-in-force EP1895240B1 (en)

Applications Claiming Priority (1)

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DE102006041767A DE102006041767B3 (en) 2006-09-04 2006-09-04 Fire detecting method for use in oven, involves releasing optical or acoustic warning when measured concentration obtains value that is lower than threshold valve and rate of decrease of concentration is larger than threshold value

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