EP2326882B1 - Dispositif de plaque de cuisson - Google Patents

Dispositif de plaque de cuisson Download PDF

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Publication number
EP2326882B1
EP2326882B1 EP09781487.5A EP09781487A EP2326882B1 EP 2326882 B1 EP2326882 B1 EP 2326882B1 EP 09781487 A EP09781487 A EP 09781487A EP 2326882 B1 EP2326882 B1 EP 2326882B1
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EP
European Patent Office
Prior art keywords
hob
unit
sensor
cooking area
evaluation
Prior art date
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Active
Application number
EP09781487.5A
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German (de)
English (en)
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EP2326882A1 (fr
Inventor
Uwe Has
Peter Vetterl
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BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
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Classifications

    • 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
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates
    • 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
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • 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
    • F24C15/2021—Arrangement or mounting of control or safety systems

Definitions

  • the invention relates to a hob apparatus according to the preamble of claim 1 and of a method with a hob according to the preamble of claim 14.
  • a cooktop apparatus having a monitoring unit that monitors a control panel and a cooking area in a cooktop. This has an optical sensor unit which is designed as an infrared camera.
  • DE3909125 Further prior art is known from DE3909125 known.
  • the object of the invention is in particular to provide a generic device with improved properties in terms of manufacturing costs and a compact design. The object is achieved by a cooktop device according to the features of claim 1 and by a method according to the features of claim 11, while advantageous embodiments and modifications of the invention can be taken from the dependent claims.
  • the invention is based on a hob device with a monitoring unit for monitoring at least one cooking zone of a hob, which has at least one sensor unit, which is provided for detection in an infrared range. It is proposed that the sensor unit has a plurality of infrared sensors, which are arranged in a sensor field. It can be provided by a space-saving hob device with low production costs.
  • a compact and inexpensive monitoring unit for a hob can be created by arranging compact and inexpensive infrared sensors in a sensor field. A particularly cost-effective design of the monitoring unit is achieved since the infrared sensors forming the sensor field have thermocouples.
  • thermocouple is to be understood as an element that is due to a temperature difference generates an electrical voltage.
  • a based on the use of thermocouples sensor unit is compared to sensor elements of infrared optics in the production cheaper and takes up less space.
  • the infrared sensors can be designed as a thermopile (or thermopile).
  • a "cooking area” is to be understood, in particular, as an area of a hob, which is provided for arranging a food to be cooked for a cooking process with the food to be cooked. This area preferably corresponds to a three-dimensional area which extends above a hotplate of the hob and is delimited from below by the hotplate surface.
  • an “infrared range” is to be understood in particular a wavelength range which has at least a portion in the interval from 780 nm to 1 mm.
  • the infrared sensors advantageously each have at least one sensitivity range in a wavelength range that is tuned to the temperatures typically occurring in a cooktop application.
  • An “infrared sensor” is to be understood in particular as meaning a sensor having at least one sensitivity range in an infrared range.
  • a “sensor field” is to be understood in particular an arrangement of sensors which are arranged on a common carrier, for example a planar carrier. Preferably, the carrier and the sensor field are located in a common sensor housing.
  • directly adjacent sensors of a sensor field can be spaced apart from one another by a distance which is constant over the sensor field.
  • the term "sensor field” can also be understood as the term “sensor array”.
  • provided is to be understood in particular specially equipped, trained and / or programmed.
  • a particularly advantageous application of an array of infrared sensors in a sensor field consists in an imaging detection of the monitored cooking area, wherein an image of the cooking area can be achieved by the proposed sensor array of infrared sensors in a structurally simple and cost-effective manner.
  • the hob device has an evaluation unit, which is provided for image evaluation of data acquired by the sensor unit.
  • An "image evaluation of data acquired by the sensor unit” is intended in particular to mean a Evaluation of data are understood, which are adapted to generate an image of the detected in the field of view of the sensor unit cooking area.
  • geometrical information about an object which can be imaged by the data of the sensor unit, can be obtained in particular from the acquired data.
  • information about the dimensions and / or the contour of objects can be determined, which can be mapped by means of the data.
  • the evaluation unit is provided for this purpose in particular with a program or with image processing software.
  • an "image” is to be understood in particular to mean a data record which is detected by the sensor unit and is suitable for generating an image of the monitored cooking area.
  • An evaluation of an image by the evaluation unit can correspond to an evaluation of the data set without the image having to be displayed by means of a display device.
  • the evaluation unit be provided to assign an application situation to a change in a contour determined in at least two different images, whereby a particularly simple and rapid recognition of an application situation can be achieved.
  • a “contour” should in particular be understood to mean an outer boundary of an object which can be imaged by means of data of the sensor unit.
  • the contour can be determined by means of the evaluation unit on the basis of the data of the sensor unit, in particular by means of a preprogrammed contour extraction algorithm.
  • a "change" of the contour may, in particular, be understood to mean an enlargement or a reduction while retaining a specific geometric shape and / or a change in the geometric shape.
  • geometric patterns can be pre-stored in a memory unit of the evaluation unit, wherein a determined contour can be compared with a prestored pattern.
  • a particularly precise monitoring of the cooking area can be achieved if the arrangement of the infrared sensors in the sensor field causes a screening of the cooking area to be monitored and if an extension direction of the monitored cooking area at least eight rasters, in particular at least sixteen rasters, are assigned.
  • the extension direction may in particular be a length or a width of the cooking area.
  • the sensor array may, for example, be one-dimensional, corresponding to a series arrangement of infrared sensors, in which the infrared sensors follow one another along one direction.
  • the sensor field is a two-dimensional field.
  • a "two-dimensional field" is to be understood in particular as an arrangement in which each element of the arrangement can be assigned a unique pair of a column number and a row number, wherein the column number and the row number can each assume at least two values.
  • a regular screening of the monitored cooking area can be achieved if the sensor array is a square matrix array.
  • the sensor unit has a field of view that extends into a common area for a cooktop user when operating the cooktop, whereby it can advantageously be checked by the monitoring unit whether an ongoing cooking process is under the supervision of the cooktop user is carried out.
  • the field of view is defined in particular by an optical system connected upstream of a sensitivity range of the sensor unit and / or by the arrangement of the sensor unit relative to the cooking region.
  • the monitoring unit is designed as a safety device for detecting a dangerous situation in an operation of the hob.
  • the monitoring unit has an evaluation unit which is intended to be connected between a normal heating of a food and an at least potentially unintended application situation.
  • a distinction between a "normal" heating and an at least potentially unintended application situation takes place for example by means of a comparison of acquired data of the sensor unit and / or an evaluation result of the evaluation unit with pre-stored values.
  • the evaluation unit advantageously has a memory unit in which criteria which characterize an application situation as a normal application situation, a potential unintended application situation or an unintentional application situation are stored.
  • a criterion may correspond to a temperature magnitude or the shape of a geometric contour.
  • An “unintended” application situation is understood to mean an application situation for which an action for eliminating an imminent danger must be made at short notice, in particular immediately.
  • a “potentially unintended” application situation should be understood as meaning an application situation in which the intention of the cooktop user can not be ruled out. In this case, in the presence of such an application situation, the cooktop user may be requested to confirm his intention to carry out a cooking process with certain heating parameters.
  • the evaluation unit is provided for detecting the presence of a food item outside a tableware intended for its heating. This can be done particularly easily by monitoring a contour obtained on the basis of data from the sensor unit.
  • the cooking surface device has a control unit for controlling a heating operation in at least two cooking zones of the cooking area, which is provided in cooperation with the evaluation unit, upon detection of unintentional heating in the cooking area, a heating operation of at least one of the cooking zones in dependence on the position unintended heating in the monitored cooking area.
  • the control unit may be provided to switch off all current heating operations of the hob when detecting an unintended application situation in a cooking zone.
  • the invention is further based on a method with a hob, in which a cooking area of the hob is monitored by means of a monitoring unit. It is proposed that data from infrared sensors, which are arranged in a sensor field, be detected and evaluated for the detection of an application situation. As a result, cost-effective and space-saving elements can be used for a monitoring process. A particularly reliable recognition of an application situation can also be achieved if the data is evaluated by means of an image evaluation. Further advantages emerge from the following description of the drawing. In the drawing, an embodiment of the invention is shown. The drawing, the description and the claims contain numerous features in combination.
  • FIG. 1 shows a hob 10 in a highly schematic view.
  • the hob 10 has a cooking plate 12 which defines a cooking area 16 formed for arranging a cookware 14 (see also FIG FIG. 4 ).
  • a three-dimensional area is to be understood, which is arranged above the cooking plate 12 and is bounded below by the surface of the cooking plate 12.
  • the hob 10 is mounted in a non-illustrated worktop a kitchen. In an alternative embodiment, the hob 10 may be formed as part of an electric cooker.
  • the cooking area 16 has a plurality of cooking zones 18 (FIG. FIG. 4 ), which are each associated with a heating unit 20 arranged below the cooking plate 12.
  • the heating units 20 may have a heating resistor or an induction unit.
  • an embodiment of the hob 10 is conceivable in which a cooking process of the cookware 14 can be performed regardless of the position of the cookware 14, if, for example, a matrix arrangement of heating elements, in particular induction coils, a contiguous Cooking zone forms, which corresponds to the entire cooking plate 12.
  • the hob 10 has a hob device 22.
  • the control unit 24 is in operative connection with the heating units 20.
  • the control unit 24 has at least one arithmetic unit (not shown), which is designed, for example, as a processor.
  • the hob device 22 further includes a monitoring unit 26, which is provided for monitoring the cooking area 16.
  • the monitoring unit 26 comprises a sensor unit 28 and an evaluation unit 30, which is provided for an evaluation of data acquired by the sensor unit 28.
  • the sensor unit 28, which is in FIG. 3 is shown in more detail, is arranged above the cooking area 16 and has a field of view 31, which detects at least the cooking area 16 (see also FIG.
  • the sensor unit 28 is disposed above a rear portion of the hob 10 and below a cooker hood 32.
  • the sensor unit 28 may be arranged in a corner 34 formed by a wall 34 and the hood.
  • An alternative arrangement of the sensor unit 28 in a position that allows the detection of the cooking area 16, in particular the entire cooking area 16, is conceivable.
  • an arrangement of the sensor unit 28 in the extractor hood 32 is possible.
  • a data communication between the sensor unit 28 and the evaluation unit 30 can be done by means of a wiring not shown in detail and / or by a wireless connection.
  • FIG. 3 shows the sensor unit 28 in a detailed view.
  • the sensor field 38 is formed as a two-dimensional field, wherein each infrared sensor 36, a unique pair consisting of a line number and a column number, can be assigned.
  • the sensor array 38 corresponds to a matrix array having a square matrix of sixteen by sixteen infrared sensors 36. Another matrix arrangement having at least thirty-two by thirty-two infrared sensors 36 is conceivable.
  • the sensor unit 28 is provided for detection in an infrared range.
  • the infrared sensors 36 thermocouples, for example, form a thermopile (or a thermopile).
  • the sensor field 38 is arranged in a housing 40 of the sensor unit 28 (see Figures 1 and 2 ), which is formed, for example, as a housing of the type TO-5. Again FIG. 4 can be removed, the sensor field 38 causes the FIG. 3 a screening of the cooking area 16, wherein a grid 42 is associated with each of an infrared sensor 36 of the sensor array 38.
  • the cooking area 16 has two mutually perpendicular extension directions 44.1, 44.2, which are aligned parallel to the sides of the cooking plate 12. Due to the configuration of the sensor array 38 as a square matrix arrangement, each extension direction 44 is assigned sixteen rasters 42 in each case. Again FIG. 4 can be seen extends the field of view 31 of the sensor array 38 in the residence area 50 in front of the front of the hob 10. In the sensor array 38 with a matrix arrangement of sixteen times sixteen infrared sensors 36 for a 60 cm cooktop, a grid 42 in the average length of About 4 cm, which small objects in the cooking area 16 can be resolved.
  • the evaluation unit 30 is provided for image evaluation of data acquired by the sensor unit 28.
  • the evaluation unit 30 has a computing unit 46, which is designed as a microprocessor, and a memory unit 48, in which at least one program is stored at least for image evaluation of data of the sensor unit 28.
  • image processing software can be stored in the memory unit 48.
  • FIGS. 5a, 5b . 6a and 6b The functional principle of the monitoring unit 26 with the sensor unit 28 and the evaluation unit 30 and their interaction with the control unit 24 will be described by way of example in the FIGS. 5a, 5b . 6a and 6b explained in more detail.
  • FIG. 5a It is shown in FIG. 5a assume that an operator of the hob 10, the cookware 14 in one of the cooking zones 18, in the cooking zone 18.1, hangs up. In the cookware 14, a liquid, a given amount of milk, should be heated. Further, it is assumed that after turning on the corresponding heating unit 20, the operator leaves the room in which the cooktop 10 is located, so that the current heating operation of the cooktop 10 is left unattended.
  • the absence of an operator in a location area 50, in which the operator of the hob 10 is under normal conditions of use, can take place by means of the evaluation unit 30 in cooperation with the sensor unit 28 by detecting an image acquisition by the sensor unit 28 and a subsequent evaluation of these image data ,
  • the field of view 31 of the sensor unit 28 extends into the residence area 50, as shown in FIG. 2 can be removed.
  • the sensor unit 28 can detect only the cooking area 16, wherein a further sensor unit is provided, which is provided specifically for monitoring the location area 50.
  • This sensor unit can be arranged in particular in the front region of the extractor hood 32.
  • a monitoring mode of the monitoring unit 26 is turned on, in which the current heating operation is continued under the supervision of the monitoring unit 26. In this operating mode, in particular a partial area of the cooking area 16 is monitored, which is detected by the evaluation unit 30 as a hot area of the cooking area 16. In the present example, a hot region 52 is formed by the surface of the food.
  • this hot region 52 Due to the configuration of the cookware 14, this hot region 52 has a regular shape, which in the present case corresponds to a circular configuration. If a cookware with lid is used in the cooking process, then a hot area corresponds to the surface of the lid.
  • FIG. 5b Fig. 1 shows in a schematic way an image 16 'of the monitored cooking area 16 received by the sensor unit 28 and in which the hot area 52 can be seen in the form of a figure 52'.
  • images 16 ' are continuously recorded by the monitored cooking area 16.
  • a temporal sequence of images 16 'of the cooking area 16 is detected and evaluated by an interaction of the sensor unit 28 and the evaluation unit 30.
  • the contour of the hot region 52 is monitored by the evaluation unit 30, for example by means of contour extraction and analysis of the contour obtained.
  • the evaluation unit 30 is provided to associate a change in the contour obtained in the temporal sequence of images 16 'with a specific application situation, in particular a dangerous situation. Thereby it can distinguish between a normal heating of a food, which is the representation of the FIG. 5a and a user's unintended application situation.
  • a dangerous situation can be detected in which the food to be heated is arranged outside the cookware 14 intended for its heating, as for example in US Pat FIG. 6a illustrated application situation.
  • the boiling milk exits the cookware 14 and spreads around the cookware 14 on the cooking plate 12.
  • the evaluation unit 30 recognizes this as an unintended application situation, in particular a dangerous situation, and transmits a signal to an output unit 54 of the monitoring unit 26, wherein an alarm signal is output by the output unit 54.
  • the output unit 54 may be formed as an acoustic and / or optical output unit 54.
  • the monitoring unit 26 furthermore comprises a time unit 56 which records the time elapsed since the occurrence of the unintended application situation.
  • the monitoring unit 26 has the function of a safety device for detecting a dangerous situation and can in this case in particular cause a safety shutdown of at least one heating unit 20.
  • an automatic reduction of the heating power by the control unit 24 can be carried out.
  • contour analysis of a map of a hot area of the monitored cooking area 16 development of steam and smoke can be detected.
  • the development of steam may be due to inadvertent heating of oil, whereby by a turn-off operation by means of the control unit 24, the burning of oil can be advantageously avoided.
  • the monitoring mode described above may be performed, for example, in the presence of the operator in the location area 50.
  • This monitoring mode can be advantageously used as an aid to an inexperienced cook.
  • the evaluation unit 30 on the basis of images 16 'of the cooking area 16 recognized application situations can be classified in at least three categories. In this case, it is possible to distinguish between a normal heating of a food item, a potentially unintended application situation and an unintentional application situation, which in particular corresponds to a dangerous situation.
  • an application situation is classified as potentially inadvertent in the presence of the operator, the operator may be prompted by the output unit 54 to perform a confirmation operation by which he confirms that the ongoing heating operation is intended by him. If this confirmation occurs, the heating mode will start followed by the control unit 24 unchanged.
  • Means for classifying an application situation in particular criteria which presuppose the fulfillment of certain conditions, are stored in the memory unit 48 of the evaluation unit 30, wherein the classification takes place, for example, by a comparison of parameters obtained from image data of the sensor unit 28 with these prestored criteria.
  • the temperature profile on lids can also be monitored by a cookware or on the surface of a food item. Exceeding a certain temperature can be recognized as a potentially unintended application situation or as a dangerous situation, as a result of which overcooking can be detected in good time and at least partially prevented.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Radiation Pyrometers (AREA)
  • Electric Stoves And Ranges (AREA)
  • Induction Heating Cooking Devices (AREA)

Claims (12)

  1. Dispositif de table de cuisson comprenant une unité de surveillance (26) pour la surveillance d'au moins une zone de cuisson (16) d'une table de cuisson (10), laquelle présente au moins une unité de capteurs (28) qui est ménagée pour une détection dans un domaine infrarouge, l'unité de capteurs (28) présentant une pluralité de capteurs à infrarouge (36) qui sont disposés dans un champ de capteurs (38), caractérisé en ce que les capteurs à infrarouge (36) formant le champ de capteurs (38) présentent des éléments thermiques, l'agencement des capteurs à infrarouge (36) dans le champ de capteurs (38) causant un tramage de la zone de cuisson (16) à surveiller, et en ce qu'au moins huit trames (42), notamment au moins seize trames (42), sont attribuées à une direction d'étendue (44) de la zone de cuisson (16) à surveiller, et en ce que le dispositif de table de cuisson présente une unité d'évaluation (30) qui est ménagée pour une évaluation d'images de données détectées par l'unité de capteurs (28).
  2. Dispositif de table de cuisson selon la revendication 1, caractérisé en ce que pour identifier une situation d'application lors d'un fonctionnement de la table de cuisson (10), l'unité d'évaluation (30) et l'unité de capteurs (28) sont ménagées, en agissant mutuellement, pour détecter et évaluer une séquence temporelle d'images (16') de la zone de cuisson (16).
  3. Dispositif de table de cuisson selon la revendication 2, caractérisé en ce que l'unité d'évaluation (30) est ménagée pour attribuer une situation d'application à une modification d'un contour déterminé dans au moins deux images (16') différentes.
  4. Dispositif de table de cuisson selon l'une quelconque des revendications précédentes, caractérisé en ce que le champ de capteurs (38) est un champ bidimensionnel.
  5. Dispositif de table de cuisson selon la revendication 4, caractérisé en ce que le champ de capteurs (38) est un agencement matriciel carré.
  6. Dispositif de table de cuisson selon l'une quelconque des revendications précédentes, caractérisé en ce que l'unité de capteurs (28) présente un champ de vision (31) qui s'étend jusque dans une zone de séjour (50) pour un utilisateur de la table de cuisson lors d'une commande de la table de cuisson (10).
  7. Dispositif de table de cuisson selon l'une quelconque des revendications précédentes, caractérisé en ce que l'unité de surveillance (26) est réalisée comme dispositif de sécurité pour l'identification d'une situation de danger lors d'une commande de la table de cuisson (10).
  8. Dispositif de table de cuisson selon la revendication 7, caractérisé en ce que l'unité de surveillance (26) présente une unité d'évaluation (30) qui est ménagée pour faire la distinction entre un échauffement normal d'un produit à cuire et une situation d'application au moins potentiellement involontaire.
  9. Dispositif de table de cuisson selon la revendication 7 ou 8, caractérisé en ce que l'unité d'évaluation (30) est ménagée pour identifier la présence d'un produit à cuire en dehors d'un récipient (14) ménagé pour son échauffement.
  10. Table de cuisson comprenant un dispositif de table de cuisson selon l'une quelconque des revendications précédentes.
  11. Procédé comprenant une table de cuisson (10), dans lequel une zone de cuisson (16) de la table de cuisson (10) est surveillée au moyen d'une unité de surveillance (26), l'unité de surveillance (26) présentant au moins une unité de capteurs (28) qui est ménagée pour une détection dans un domaine infrarouge, l'unité de capteurs (28) présentant une pluralité de capteurs à infrarouge (36) qui sont disposés dans un champ de capteurs (38), caractérisé en ce que les capteurs à infrarouge (36) formant le champ de capteurs (38) présentent des éléments thermiques, l'agencement des capteurs à infrarouge (36) dans le champ de capteurs (38) causant un tramage de la zone de cuisson (16) à surveiller, et en ce qu'au moins huit trames (42) sont attribuées à une direction d'étendue (44) de la zone de cuisson (16) à surveiller, des données étant détectées par les capteurs à infrarouge (36) et évaluées pour identifier une situation d'application.
  12. Procédé selon la revendication 11, caractérisé en ce que les données sont évaluées au moyen d'une évaluation d'images.
EP09781487.5A 2008-08-20 2009-08-04 Dispositif de plaque de cuisson Active EP2326882B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102008041390A DE102008041390A1 (de) 2008-08-20 2008-08-20 Kochfeldvorrichtung
PCT/EP2009/060113 WO2010020541A1 (fr) 2008-08-20 2009-08-04 Dispositif de plaque de cuisson

Publications (2)

Publication Number Publication Date
EP2326882A1 EP2326882A1 (fr) 2011-06-01
EP2326882B1 true EP2326882B1 (fr) 2019-02-27

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ID=41168613

Family Applications (1)

Application Number Title Priority Date Filing Date
EP09781487.5A Active EP2326882B1 (fr) 2008-08-20 2009-08-04 Dispositif de plaque de cuisson

Country Status (4)

Country Link
US (1) US8530842B2 (fr)
EP (1) EP2326882B1 (fr)
DE (1) DE102008041390A1 (fr)
WO (1) WO2010020541A1 (fr)

Cited By (2)

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USD927996S1 (en) 2019-05-21 2021-08-17 Whirlpool Corporation Cooking assistance appliance
US11517146B2 (en) 2019-05-21 2022-12-06 Whirlpool Corporation Cooking assistance appliance

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DE102011081355A1 (de) 2011-08-23 2013-02-28 BSH Bosch und Siemens Hausgeräte GmbH Einrichten einer Überwachungsvorrichtung für ein Kochfeld
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EP2326882A1 (fr) 2011-06-01
DE102008041390A1 (de) 2010-02-25
WO2010020541A1 (fr) 2010-02-25
US8530842B2 (en) 2013-09-10

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