EP2268101B1 - Fond de creuset, appareil de cuisson et procédé de fonctionnement d'un tel appareil de cuisson - Google Patents

Fond de creuset, appareil de cuisson et procédé de fonctionnement d'un tel appareil de cuisson Download PDF

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Publication number
EP2268101B1
EP2268101B1 EP09290492A EP09290492A EP2268101B1 EP 2268101 B1 EP2268101 B1 EP 2268101B1 EP 09290492 A EP09290492 A EP 09290492A EP 09290492 A EP09290492 A EP 09290492A EP 2268101 B1 EP2268101 B1 EP 2268101B1
Authority
EP
European Patent Office
Prior art keywords
heating
zones
heating elements
temperature
pan base
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.)
Active
Application number
EP09290492A
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German (de)
English (en)
Other versions
EP2268101B8 (fr
EP2268101A1 (fr
Inventor
Reinhard Wassmus
Markus Lingenheil
Manfred Dipl.-Ing. Breunig
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
Rational Wittenheim SAS
Original Assignee
Rational AG
Frima T SAS
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 T SAS filed Critical Rational AG
Priority to EP09290492A priority Critical patent/EP2268101B8/fr
Priority to AT09290492T priority patent/ATE522118T1/de
Publication of EP2268101A1 publication Critical patent/EP2268101A1/fr
Publication of EP2268101B1 publication Critical patent/EP2268101B1/fr
Application granted granted Critical
Publication of EP2268101B8 publication Critical patent/EP2268101B8/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • 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

Definitions

  • the present invention relates to a crucible bottom with a substantially rectangular top for cooking food and a substantially rectangular bottom surface, against which several individually adjustable heating elements, flat, a cooking appliance with such a crucible bottom and a method for operating a cooking appliance with such crucible bottom.
  • a cooking vessel which is made of a metal body with a very thin bottom.
  • a ceramic plate In a receptacle projecting downwardly from the vessel shell, a ceramic plate has shrunk so that it is under compressive stress and the bottom of the vessel under tension. The ceramic plate allows a flat bottom surface with good heat transfer properties.
  • an electrically heated cooking appliance which has a pot, the wall of which comprises a two-layer composite material having an inner layer of stainless steel and an outer heat conducting layer, which is connected to a tubular heater.
  • a generic crucible bottom of a cooking appliance is from the WO 2005/032214 A2 known.
  • the cooking appliance described there has a plurality of individual, flat heating elements, which are attached to the bottom of the crucible.
  • the heating elements each comprise, for the direct or indirect electrical heating of at least one item to be cooked, a carrier layer, a heating element layer which adjoins the same at least in sections, and at least one electrical contact or conductor element with resilient locking element.
  • the object of the present invention is thus to further develop the generic crucible bottom in such a way that it overcomes problems of the prior art.
  • it is intended to reduce the production costs for a cooking appliance while at the same time combining the advantages that result from the use of a plurality of heating elements and the advantages that the use of a layer of good thermal conductivity can offer.
  • This object is achieved in that the arrangement of the heating elements divides the crucible bottom into six equal rectangular heating zones.
  • each heating zone is formed by a rectangular heating element or two triangular heating elements.
  • the length of the crucible bottom is in a range of 500 to 550 mm, preferably 530 or 546 mm, and the width of the crucible bottom in a range of 300 to 350 mm, preferably 325 or 334.5 mm wherein the rectangular heating zones are preferably 176 or 180 mm long and 162 or 165 mm wide.
  • each heating element is assigned its own sandwich floor structure, comprising a highly thermally conductive, in particular metallic, layer.
  • the invention further proposes a cooking device with such a crucible bottom, in which a control or regulating device, with which the heating elements are individually controllable or controllable, is provided as a function of a cooking program and / or a user setting.
  • At least one temperature-sensing device may be provided on or in the crucible bottom, preferably for detecting the heating by each of the heating elements. It can also be provided that the temperature sensing device comprises at least one thermocouple, wherein a first thermal contact of the thermocouple thermally to the top is coupled to the crucible bottom, a second thermal contact is thermally coupled to the underside of the crucible bottom side facing the heating elements, in particular between the heating elements and the sandwich floor structures arranged.
  • the invention also proposes a method for operating such a cooking appliance in which it is provided that the heating elements are individually controlled in such a way that the temperature and / or the energy input which the individual heating elements deliver to the crucible bottom provide temperature and temperature / or energy input zones on the bottom of the crucible is or will be set.
  • the surprising finding on which the invention is based is therefore to match the size and geometry of planar heating elements to the surface of a crucible bottom, so that with a crucible size of 1/1 Gastronorm (325mm x 530mm) exactly six equal sized rectangular heating zones, for example, each by Attaching a rectangular Dünn harshweplatte be provided.
  • the division of the heating surfaces in six equal parts of 1/1 Gastronorm is particularly suitable because the size 1/6 Gastronorm one hand, ideal for the size of a steak and on the other hand no too small heating zones or heating elements must be provided, which are individually controlled so that there is an optimization between cost in production and installation of the heating elements on the one hand and flexibility while cooking on the other hand.
  • the size of 1/6 Gastronorm is sufficient for most applications, while even smaller heating elements in production and assembly on the bottom of the crucible are very expensive and bring no significant additional benefits.
  • the six equal heating zones are each operated with two triangular heating elements and can thus be subdivided into triangular sections.
  • the triangular sections make it possible to adapt the geometry of the heated area to a wide variety of food items. For example, it may be useful not to heat the corners of the crucible bottom, in each case in the region of a triangular portion, in order to temporarily store already pre-fried foods without being over-cooked. This also makes it possible to prevent overheating of food in the corners of the crucible. This makes it possible, for example, to simulate a wok through the crucible bottom according to the invention.
  • FIG. 1 shows a crucible bottom 1 of a cooking appliance according to the invention, which is divided into six different heating zones 10, 11, 12, 13, 14, 15.
  • flat heating elements (not shown) are mounted for this purpose, which heat the heating zones 10, 11, 12, 13, 14, 15 separately and, as in the WO 2005/032214 A2 described, can be executed.
  • Each heating zone 10, 11, 12, 13, 14, 15 is or are associated with a rectangular heating element or two triangular heating elements.
  • the crucible bottom 1 preferably has an area of 1/1 Gastronorm (325 mm x 530 mm).
  • the size of the six heating zones 10, 11, 12, 13, 14, 15 then corresponds to one sixth of the area of 1/1 Gastronorm.
  • Each of the rectangular or triangular heating elements can be a separate prestressed sandwich floor in the sense of WO 2005/032214 A2 be associated with the heat from the heating element on the entire surface of the respective rectangular heating zone 10, 11, 12, 13, 14, 15, or on the triangular halves (not shown) is transferable.
  • Such a sandwich floor structure is to be regarded as part of the crucible bottom 1. It is therefore separate from the heating elements, even if the heating elements can abut the sandwich floor structures of the crucible bottom 1.
  • the various heating elements are associated with the sandwich floor structures.
  • a good thermal conductivity layer of the sandwich floor structure which is adapted in geometry to the heating zones 10, 11, 12, 13, 14, 15, causes the heat from a flat heating element, which is less than 1/6 Gastronorm or half thereof is distributed over the entire surface of the heating zones 10, 11, 12, 13, 14, 15 or half thereof. If a crucible bottom 1 with a larger area, for example. 2/1 Gastronorm (650 mm x 530 mm), a subdivision in 12 heating zones of 1/6 Gastronorm or in 6 heating zones 10, 11, 12, 13, 14, 15 of 1/3 Gastronorm is appropriate.
  • the heating elements of the heating zones 10, 11, 12, 13, 14, 15 are connected to a controller (not shown) of the cooking appliance. They are suitable for being individually addressed, d. H. to heat independently of each other and thus give energy in the form of heat, ie heat energy, to the crucible bottom 1.
  • the controller is thus able, depending on a user input or on the settings of an automatic cooking program or an automatic cooking process, to generate a specific temperature profile or a desired profile of a heat input or energy input on the crucible bottom 1 inside a crucible.
  • Adjacent heating elements which are operated with the same power or which are regulated to the same temperature, then give areas of the same temperature or the same energy input. Equivalent to an energy input is in particular the power with which the various heating elements are operated. Under an energy input according to the present invention but also the entry of heat energy in the interior of the crucible through the heating zones 10, 11, 12, 13, 14, 15 to understand, for example, the heating elements in dependence on the temperature difference between the top and the bottom of the heating zones 10, 11, 12, 13, 14, 15 can be controlled. A test setup this can be z.
  • Example be realized in that a first thermal contact of a thermocouple (not shown) is attached to the crucible bottom inside, and a second thermocontact connected between the heating element of the bottom of the crucible bottom 1 and the heating element, in particular the bottom of the sandwich floor structure of the heating element arranged is.
  • a first thermal contact of a thermocouple (not shown) is attached to the crucible bottom inside, and a second thermocontact connected between the heating element of the bottom of the crucible bottom 1 and the heating element, in particular the bottom of the sandwich floor structure of the heating element arranged is.
  • FIG. 2 shows the crucible bottom 1 of FIG. 1 with a division of the basically six possible heating zones into five different temperature zones 20, 21, 22, 23, 24
  • FIG. 2 shown different temperature zones 20, 21, 22, 23, 24 of the crucible bottom 1 result from the fact that the different heating zones 10, 11, 12, 13, 14, 15 associated heating elements are controlled by the electronic control to different temperatures, in such a way the heating elements of the heating zones 10 and 13 are regulated to the same temperature, while the heating elements of the heating zones 11, 12, 14 and 15 are regulated to other, different temperatures.
  • FIG. 3 A distribution of different energy inputs in the interior of the crucible on the crucible bottom 1 is in FIG. 3 shown.
  • the crucible bottom 1 is in this case operated in such a way that different powers are transmitted to the heating zones 10, 11, 12, 13, 14, 15 via the heating elements of the different heating zones 10, 11, 12, 13, 14, 15. As a result, they form different energy input zones 30, 31, 32, 33 on the crucible bottom 1.
  • a power of 90 watts into the energy input zone 30 via a rectangular heating element of the heating zone 10 by operating the heating element of the heating zone 10 with 100 watts at a manufacturer-known energy loss of 5%.
  • Four triangular heating elements of the heating zones 11 and 12 can be operated so that at the energy input zone 31, a power of 400 watts is delivered, so each of the triangular heating elements of the heating zones 11 and 12 is operated at a power of 105.3 watts to the To compensate for five percent energy loss, so 100 watts of heat from each of the four triangular heating elements is delivered to the heating zones 11 and 12. This means that for each of the heating zones 11 and 12, a power of 200 watts is transmitted.
  • the power density in relation to the area would then be twice as high in the energy input zone 31 compared to that of the energy input zone 30.
  • Two triangular heating elements of the heating zone 13 can be operated so that together they deliver only 50 watts of power to the crucible bottom 1, so that the energy input into the energy input zone 32 is only 50 watts.
  • two rectangular heating elements of the heating zones 14 and 15 can be operated so that they deliver a power of 150 watts to the crucible bottom 1, whereby a common energy input zone 33 is formed, which has an energy input of 300 watts, ie 150 watts per 1/6 Gastronorm surface.
  • FIG. 4 shows the division of the crucible bottom 1, which is divided into six different heating zones 10, 11, 12, 13, 14, 15, in three different temperature zones 40, 41, 42.
  • Temperature at the top of the crucible bottom 1 is necessary to measure. This is done, for example, by thermocouples that are in good thermal contact with the crucible bottom top, measure their temperature.
  • radiation temperature sensors which measure the infrared radiation emitted by the upper sides of the crucible bottom 1 and thus determine their temperature.
  • the temperature of the top of the crucible bottom 1 is measured, with a control that can control the power applied to the heating elements the various heating zones 10, 11, 12, 13, 14, 15 controls, the temperature of the heating zones 10, 11, 12, 13, 14, 15 are controlled.
  • a multiplicity of different temperature distributions can be generated on the surface of the crucible bottom 1.
  • FIG. 4 Exemplary is in FIG. 4 a temperature distribution of the various heating zones 10, 11, 12, 13, 14, 15 is shown, in which the heating zones 11, 12, 14, 15 are regulated to a uniform temperature, while the temperatures of the heating zones 10 and 13 regulated to different respectively different temperatures become.
  • the temperature zone 40 is formed at the heating zone 10, the temperature zone 41 at the heating zones 11, 12, 14 and 15, and the temperature zone 42 at the heating zone 13.
  • FIG. 5 Another embodiment, the diversity of the possibilities of heating zones arrangement after FIG. 1 shows is in FIG. 5 shown.
  • the bottom of the crucible FIG. 1 divided into two different temperature or energy input zones 50 and 51.
  • the heating zones 10 and 13, on the one hand, and the heating zones 11, 12, 14 and 15, on the other hand, have to be regulated to the same temperature or operated in each case with the same power.
  • FIG. 6 A division of the crucible bottom 1 into three different temperature zones or three different energy input zones 60, 61, 62 is shown in FIG FIG. 6 shown.
  • the heating zones 10 and 13 must be operated similarly to form the temperature or energy input zone 60
  • the heating zones 11 and 12 are operated together to form the temperature or energy input zone 61
  • the heating zones 14 and 15 operate in a similar manner to form the temperature or energy input zone 62.
  • the various heating zones 10 to 15 of the crucible bottom 1 are operated not with rectangular but with triangular heating elements, it is possible to produce a finer subdivision and above all a different geometry of the temperature zones or energy input zones on the crucible bottom 1.
  • FIG. 7 shown.
  • the crucible bottom 1 is divided there into seven different temperature or energy input zones 70, 71, 72, 73, 74, 75, 76.
  • This can be achieved, for example, in that the two triangular heating elements of the heating zone 10 are operated at the same power or regulated to the same temperature.
  • an inventive cooking appliance with the crucible bottom 1 can also be operated so that only a single temperature or energy input zone 80 is formed, the entire crucible bottom 1 is thus operated at a temperature or at an energy input, as in FIG. 8 shown.
  • the different heating zones 10, 11, 12, 13, 14, 15 must be operated only similar. In the entire area of the crucible bottom 1 then prevails only a temperature and an energy input, so heat input.
  • FIG. 9 shows the operation of the cooking appliance according to the invention with a division of the crucible bottom 1 in six heating zones 10, 11, 12, 13, 14, 15 after FIG. 1 in which, however, only two different temperature or energy input zones 90, 91 are produced on the crucible bottom 1.
  • the heating zones 10, 11 and 12 are operated at a temperature or power setting and the heating zones 13, 14 and 15 at a different temperature or power setting.
  • FIG. 10 shows two temperature or energy input zones 100, 101 of a crucible bottom 1 'of an alternative cooking appliance according to the invention, wherein six different heating zones on two columns, and not on two lines according to FIG. 1 , are divided. By this division of the heating zones, a different division of the crucible bottom 1 'into different temperature or energy input zones is possible.
  • the two temperature or energy input zones 100, 101 are thus formed by three respectively adjacent heating zones (not shown). These three heating zones can be operated in such a way that the two temperature or energy input zones 100, 101 are formed on the crucible bottom 1 '.
  • FIG. 11 again shows the bottom of the pot 1 FIG. 1 , which is now divided into three different, equal temperature or energy input zones 110, 111, 112.
  • Such an arrangement of the temperature or energy input zones 110, 111, 112 can be followed by a crucible bottom 1 FIG. 1 in that the heating elements of the heating zones 10 and 13 for the temperature or energy input zone 110, the heating elements of the heating zones 11 and 14 for the temperature or energy input zone 111 and the heating elements of the heating zones 12 and 15 for the temperature or energy input zone 112 are operated in the same way.
  • FIG. 12 Another possible arrangement of temperature or energy input zones 120, 121 of the crucible bottom 1 with its heating zones 10, 11, 12, 13, 14, 15 is in FIG FIG. 12 shown.
  • the heating zones 10, 11 and 13 are operated similarly to produce a temperature or energy input zone 120
  • the heating zones 12, 14 and 15 are operated similarly to produce a different temperature or energy input zone 121.
  • FIG. 13 shows three different temperature or energy input zones 130, 131, 132 of a crucible bottom 1 "of a further alternative cooking appliance according to the invention, in which six different heating zones are each operated with two triangular heating elements (not shown).
  • the heating elements of the heating zones 10, 11, 12, 13, 14, 15 of FIG. 1 cuts in the case of the embodiment FIG. 13 the diagonal of two triangular heating elements a crucible bottom corner.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Baking, Grill, Roasting (AREA)
  • Control Of Resistance Heating (AREA)

Claims (8)

  1. Fond de casserole (1) comprenant une face supérieure essentiellement rectangulaire destiné à la cuisson d'un produit à cuire et une face inférieure essentiellement rectangulaire, au niveau de laquelle se trouvent, dans un plan, plusieurs éléments chauffants pouvant être réglés individuellement, caractérisé en ce que l'agencement des éléments chauffants divise le fond de casserole (1) en six zones de chauffage (10, 11, 12, 13, 14, 15) rectangulaires de même taille.
  2. Fond de casserole selon la revendication 1, caractérisé en ce que chaque zone de chauffage (10, 11, 12, 13, 14, 15) est formée par un élément chauffant rectangulaire ou deux éléments chauffants triangulaires.
  3. Fond de casserole selon la revendication 1 ou 2, caractérisé en ce que la longueur du fond de casserole (1) se situe dans une plage de 500 à 550 mm, et est de préférence de 530 ou 546 mm, et la largeur du fond de casserole (1) se situe dans une plage de 300 à 350 mm, et est de préférence de 325 ou 334,5 mm,
    les zones de chauffage rectangulaires étant de préférence longues de 176 ou 180 mm, et larges de 162 ou 165 mm.
  4. Fond de casserole selon l'une quelconque des revendications, caractérisé en ce que à chaque élément chauffant est associé une structure de fond distincte en couches, comprenant une couche fortement conductrice de la chaleur, en particulier métallique.
  5. Appareil de cuisson comprenant un fond de casserole selon l'une quelconque des revendications précédentes, caractérisé par
    un dispositif de contrôle ou régulation, avec lequel les éléments chauffants peuvent être contrôlés ou régulés de manière individuelle, en fonction d'un programme de cuisson et/ou d'un réglage d'utilisateur.
  6. Appareil de cuisson selon la revendication 5, caractérisé par
    au moins un dispositif de détection de température au niveau du ou dans le fond de casserole (1), de préférence destiné à capter l'échauffement résultant de chacun des éléments de chauffage.
  7. Appareil de cuisson selon la revendication 5 ou 6, caractérisé en ce que le dispositif de détection de température comprend au moins un couple thermoélectrique, un premier contact thermique du couple thermoélectrique étant couplé thermiquement à la face supérieure du fond de casserole (1), un second contact thermique étant couplé thermiquement à la face des éléments de chauffage qui est tournée vers la face inférieure du fond de casserole (1), et étant en particulier agencé entre les éléments chauffants et les structures de fond en couches.
  8. Procédé de fonctionnement d'un appareil de cuisson selon l'une quelconque des revendications 5 à 7, caractérisé en ce que
    les éléments chauffants sont commandés individuellement de sorte que la température et/ou l'apport d'énergie, que les éléments chauffants individuels émettent au niveau du fond de casserole, est ou sont ajusté(s) en vue de la mise à disposition de zones d'apport de température et/ou d'énergie au niveau du fond de casserole.
EP09290492A 2009-06-25 2009-06-25 Fond de creuset, appareil de cuisson et procédé de fonctionnement d'un tel appareil de cuisson Active EP2268101B8 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP09290492A EP2268101B8 (fr) 2009-06-25 2009-06-25 Fond de creuset, appareil de cuisson et procédé de fonctionnement d'un tel appareil de cuisson
AT09290492T ATE522118T1 (de) 2009-06-25 2009-06-25 Tiegelboden, gargerät damit und verfahren zum betreiben solch eines gargeräts

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP09290492A EP2268101B8 (fr) 2009-06-25 2009-06-25 Fond de creuset, appareil de cuisson et procédé de fonctionnement d'un tel appareil de cuisson

Publications (3)

Publication Number Publication Date
EP2268101A1 EP2268101A1 (fr) 2010-12-29
EP2268101B1 true EP2268101B1 (fr) 2011-08-24
EP2268101B8 EP2268101B8 (fr) 2012-08-01

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP09290492A Active EP2268101B8 (fr) 2009-06-25 2009-06-25 Fond de creuset, appareil de cuisson et procédé de fonctionnement d'un tel appareil de cuisson

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EP (1) EP2268101B8 (fr)
AT (1) ATE522118T1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2963928B1 (fr) 2010-08-19 2013-03-29 Rational Ag Recipient pour des denrees alimentaires et procede de fabrication d'un tel recipient
EP2709424B1 (fr) * 2012-09-17 2015-09-02 Electrolux Professional S.p.A. Plaque de cuisson à induction améliorée
DE102013021356A1 (de) 2012-12-29 2015-08-20 Labetherm Limited Zweigniederlassung Deutschland Gestaltung eines Tiegelbodens vom Gargerät und Verfahren zum Betreiben solch ein Gerätes
WO2015087208A1 (fr) * 2013-12-11 2015-06-18 BSH Hausgeräte GmbH Table de cuisson
DE102015104350B4 (de) * 2015-03-24 2017-11-30 Miele & Cie. Kg Bedienvorrichtung für ein Kochfeld, Kochfeld und Verfahren zum Bedienen eines Kochfelds
DE102017102000A1 (de) 2017-02-01 2018-08-02 Frima International Ag Verfahren zum Bewegen von Gargut in einem Garbehälter und Gargerät mit einem Garbehälter
US10996820B2 (en) 2017-12-29 2021-05-04 Frima International Ag Method for displaying an operating menu and activating a cooking appliance
DE102017131405B4 (de) * 2017-12-29 2019-09-05 Rational International Ag Verfahren zum Erzeugen eines Bedienmenüs eines Gargeräts sowie Gargerät
DE102017131404B4 (de) * 2017-12-29 2019-09-05 Rational International Ag Verfahren zum Anzeigen eines Bedienmenüs und Ansteuern eines Gargeräts
EP4349225A1 (fr) * 2022-10-06 2024-04-10 Vorwerk & Co. Interholding GmbH Appareil de cuisson, procédé et produit de programme informatique

Family Cites Families (8)

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Publication number Priority date Publication date Assignee Title
DE9007495U1 (fr) * 1990-03-10 1992-06-11 Grass Ag, Hoechst, Vorarlberg, At
DE4415409A1 (de) 1993-05-14 1994-11-17 Bosch Siemens Hausgeraete Elektrisch beheiztes Gargerät, insbesondere Fritiergerät
DE19500449A1 (de) * 1995-01-10 1996-07-11 Ego Elektro Blanc & Fischer Kochstellenbeheizung für Kochgefäße
DE19705677A1 (de) 1997-02-14 1998-08-20 Ego Elektro Geraetebau Gmbh Kochgefäß und Verfahren zu seiner Herstellung
US6433317B1 (en) * 2000-04-07 2002-08-13 Watlow Polymer Technologies Molded assembly with heating element captured therein
ATE271749T1 (de) * 2001-03-09 2004-08-15 Inducs A G Vorrichtung und verfahren zum warmhalten von speisen
FR2859867B1 (fr) 2003-09-16 2006-04-14 Frima Sa Element chauffant pour appareil de cuisson
EP2001266A1 (fr) * 2007-06-08 2008-12-10 Electrolux Home Products Corporation N.V. Plaque de cuisson

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ATE522118T1 (de) 2011-09-15
EP2268101B8 (fr) 2012-08-01
EP2268101A1 (fr) 2010-12-29

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