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
• • 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
• • 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 a cooking appliance or a hob signal in the operating state of the device and a corresponding device.
• 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 cooking appliance or the hob, a cooking utensil heated thereon or heated in operation and / or a cooking utensil contents contained therein such as a food with a temperature sensor device is detected over time.
• the temperature signal detected by the temperature sensor device is differentiated once in a while, then inverted and exponentiated with a number or an exponent between 0.5 and 1, advantageously between 0.6 and 0.8.
• According to the invention is closed in a basic embodiment of the invention of the initial value on the amount of cookware content or determines this. Based on this, a prediction of the boiling point can take place when the heat energy supplied is known. This can be done in various ways, preferably by measuring means in a drive.
• the temperature signal for a time prior to reaching the cooking point preferably far, but still safe shortly before reaching the boiling point
• the temperature signal detected and evaluated, for example, at usual powers in the range of about 1200 W to 4000 W in a further basic embodiment of the invention for a time up to a maximum of about 300 seconds after the start of the cooking process or starting the heating.
• the amount of water can advantageously be determined, for example, as mentioned above, too high temperatures can be avoided or certain cooking programs or automatic processes can be better controlled.
• this information is present during the cooking process before reaching the cooking point and it can be very helpful early in the cooking process for further evaluation.
• a subsequent one more Evaluation is possible, for example, for a precise boiling point determination.
• the aforementioned determination of the amount of water is already completed. The calculation method and further possibilities for this are described in the applicant's DE 10 2005 045875.0, the content of which is hereby incorporated by express reference into the content of this present patent application.
• the method described above means that the output value A (t) is formed as with c positive, constant and selected from the interval 0.5 to 1 or less than 1, advantageously from the interval 0.6 to 0.8.
• T (t ') corresponds to the signal of the temperature sensor and t (t') corresponds to the time during the measurement.
• the temperature signal is evaluated in a time window of 50 to 200 seconds after the start of the cooking process.
• a time window of about 60 to 120 seconds, with a heating power of more than 1500 W at an induction heating. This results in a relatively fast evaluation, ie in a relatively short time or shortly after the start of the cooking process.
• further method steps can access and use this evaluation relatively quickly.
• the processing of the temperature signal detected in the relatively short time course, in the aforementioned manner gives a very easily evaluable course, especially well before reaching the boiling point.
• This course has characteristic properties and is well suited for further evaluation.
• the invention is closed or determined by the initial value on the amount of cookware content, which from it can be predicted in known heating energy, which is supplied via the electric cooking appliance, the time of reaching the cooking point.
• This can be used, for example, to coordinate another cooking point detection.
• the time of reaching the cooking point can be approximately predetermined and, before reaching the boiling point, the heat energy supplied can be reduced to avoid boiling of the contents of the cookware, if desired. This can be part of a selected cooking program.
• the exponent is about 2/3, particularly advantageous exactly 2/3.
• this exponent results in a virtually linear course and thus a particularly easily processable and evaluable output value.
• Formal results the value 2/3 is derived from a consideration of the dynamic course of temperature signals.
• the time course of the required heating power during the entire operation is additionally or further monitored.
• it can additionally be detected whether an increase or decrease in the temperature coincides with the time course of the heating power or whether an error in the temperature detection may be present under certain circumstances. If, for example, an increase in the temperature is detected at a time at which no heating power is introduced, this can be regarded as an error in the temperature detection. This can be displayed to an operator. In addition, this hob of the hob can be switched off.
• the cooling of the temperature sensor, during which a lower power is supplied can be evaluated.
• a better evaluation is achievable.
• Such a signal can be achieved, for example, by a deliberate power reduction in the operation of an induction heater, in particular when downshifting a "flash mode" with powers greater than 2500 W, by cyclic operation of a radiant heater or by reducing the amount of gas in a gas heater.
• the absolute value of the temperature sensor can also be included in the evaluation. This is especially true when comparing with default values.
• the method described in this application is independent of the type of heating and can be transferred from the aforementioned induction or radiant heaters to any types of heating, such as thin or thick-film heating elements or tubular heating elements.
• the method can be used for gas burners, in which the supplied energy can be determined by the amount of gas supplied.
• the method is also applicable to electrical appliances such as an oven or steamer.
• FIG. 1 shows a sectional view through a hob with an induction heater and a temperature sensor.
• Fig. 2 is a diagram for the course of the heat capacity Cp over time for about 300 seconds for different quantities in a first pot and
• Fig. 3 is a representation corresponding to FIG. 2 with a second pot.
• a hob 11 is shown as Elektrokoch réelle. It has a hob plate 12, below which a conventional induction heater is arranged as an induction heater 14. On the hob plate 12, a cookware 13 and a saucepan is placed above the induction heater 14 to bring its contents to a boil or to heat. On the underside of the hob plate 12, a temperature sensor S is disposed in the region above the induction heater 14. This can be a standard thick film based Pt1000. In an alternative embodiment, it may be a tungsten sensor or an optically measuring sensor, in particular a so-called thermopile with a sensitivity in a suitable wavelength range. 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 1 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 History has. Changes can be recognized very well.
• the controller 16 can evaluate the result.
• the controller 16 also monitors the power supply to the induction heater 14.
• a plausibility check can be carried out with regard to the generated temperature profile or the detected temperature level at the temperature sensor S. If, for example, no or only a very small heating power is generated by the induction 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 induction heater 14 and not by, for example, setting up a very hot cookware on the cooktop plate 12 above the temperature sensor S. Here then can a warning signal can be issued or possibly the induction heater 14 or the entire Hob 11 are turned off. In this case, either there is a fault in the induction 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. 2 shows the time profile of the initial value or the heat capacity, which was detected with an arrangement according to FIG. 1 in a first pot.
• the amount of water in the pot is here varied with 0.251, 0.51, 11, 21 and 2.51.
• the temperature for these values is recorded via the temperature sensor S under the glass-ceramic plate 12.
• the supplied power was more than 1500 W.
• Fig. 3 shows the same sequence, but with another second pot 13.
• the five curves for the different amounts of water in the cooking pot can be well distinguished and here according to the quantities are staggered, so here the quantity determinations can work very well.
• the curves then run very differently again. For even longer periods of time they would again diverge as in FIG. 2 and again be well distinguishable, but with the same aforementioned limitations or disadvantages, especially because of the late time.
• the controller 16 knows the curves or a kind of reference curve.
• Another possible method can be the storage of reference curves on concrete, used cooking pots by an operator.
• Cp cp _ specifically _ H 2 O * m (3), where m is the amount of water.
• cp_spezifisch_ ⁇ 2 O follows that one can determine the amount of water, if one measures Cp after
• the power P and the temperature T are determined at a time t1 relatively shortly after switching on.
• ⁇ t1 is the time from the switch-on time to t1.
• ⁇ T refers to the temperature difference from the start temperature. It then follows

Landscapes

• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Ceramic Engineering (AREA)
• Cookers (AREA)
• Investigating Or Analyzing Materials Using Thermal Means (AREA)
• Measuring And Recording Apparatus For Diagnosis (AREA)
• Electric Stoves And Ranges (AREA)
• Control Of Temperature (AREA)
• Electric Ovens (AREA)
• Measuring Temperature Or Quantity Of Heat (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (2)

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Family Applications (1)

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• 2006
  • 2006-12-01 DE DE102006057885A patent/DE102006057885A1/de not_active Withdrawn
• 2007
  • 2007-11-30 JP JP2009538643A patent/JP2010511274A/ja active Pending
  • 2007-11-30 PL PL07856308T patent/PL2095684T3/pl unknown
  • 2007-11-30 WO PCT/EP2007/010405 patent/WO2008064898A1/fr active Application Filing
  • 2007-11-30 EP EP07856308A patent/EP2095684B1/fr not_active Not-in-force
  • 2007-11-30 CN CN2007800444119A patent/CN101637062B/zh not_active Expired - Fee Related
  • 2007-11-30 AT AT07856308T patent/ATE500709T1/de active
  • 2007-11-30 ES ES07856308T patent/ES2361373T3/es active Active
  • 2007-11-30 DE DE502007006628T patent/DE502007006628D1/de active Active
• 2009
  • 2009-05-28 US US12/473,868 patent/US8217321B2/en not_active Expired - Fee Related

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