EP2345849A2 - Method for operating an electronically controlled gas cooker and electronically controlled gas cooker - Google Patents

Abstract

The method involves determining cooking vessel base diameter of a cooking vessel (116) arranged in one of cooking zones (112-115). Cooking zone-target flame circle diameter of the cooking zone and a limit of a tolerance range are determined. Checking is made whether cooking vessel-target flame circle diameter lies within or outside the tolerance region. Applicability of the zone for the cooking vessel is determined, where the zone is applicable and inapplicable when the cooking vessel-target flame circle diameter lies within and outside the tolerance region, respectively. An independent claim is also included for an electronically controlled gas cooker comprising a control unit.

Description

Field of application and state of the art

The invention relates to a method for operating an electronically controlled gas cooking appliance with determination of a suitability of a cooking zone for a cooking vessel according to the preamble of claim 1, a method for a burner efficiency optimized operation of such a gas cooking appliance according to the preamble of claim 12, a combined method of the aforementioned method According to the preamble of claim 15 and an electronically controlled gas cooking appliance according to the preamble of claim 16.

From the DE 693 09 896 T2 For example, a cooker with an automatically programmable controller is known, which has a basic system for operating the individual burners and a number of auxiliary systems for other functions, such as a timer, a scale for determining the weight of the food to be prepared, an audible and visual alarm system and a barcode scanner. The central control unit controls the basic system and auxiliary systems accordingly. The stove is designed, for example, to automatically ignite the burner of a cooking place, if it is detected that a suitable cookware is turned off on this cooking area and at the same time an authorized user is in sufficient proximity of the cooker. This cooker allows a largely automated cooking process, but the cooker is not designed to operate the respective burners at their optimum operating point in terms of their energy efficiency and thus to increase the energy efficiency of the cooker.

Task and solution

The invention has for its object to provide an aforementioned method for operating an electronically controlled gas cooking appliance with determining a suitability of a cooking zone for a cooking vessel, a method for burner efficiency optimized operation of such a gas cooking appliance, a combined method of the aforementioned method and an electronically controlled gas cooking appliance with which problems of the prior art can be eliminated and in particular an energy-efficient operation of the gas cooking appliance is possible.

This object is achieved by a method having the features of claim 1, by a method having the features of claim 12, by a method having the features of claim 15 and by an electronically controlled gas cooking apparatus having the features of claim 16. Advantageous and preferred embodiments The invention are the subject of the other claims and are explained in more detail below. The wording of the claims is incorporated herein by express reference. Some of the following, but not exhaustive, features and properties apply to both the process and the electronic gas cooking appliance. They are sometimes described only once, but apply regardless of both the procedures and for the gas cooking appliance. Furthermore, the order of the listed features is not binding, but rather can be changed according to an optimized method or an optimized electronically controlled gas cooking appliance.

It is a method for operating an electronically controlled gas cooking appliance with determination of a suitability of a hotplate of the gas cooking appliance provided for a cooking vessel arranged on this cooking. In this case, the gas cooking appliance has at least one cooking point with a burner and a cooking vessel is arranged on a first cooking point.

According to the invention, a cooking vessel bottom diameter of the cooking vessel arranged on the first cooking point is first determined. For a cooking vessel with a non-circular cooking vessel bottom, the term "cooking vessel bottom diameter" in the following, the maximum extension of the cooking vessel bottom in one direction to understand.

In a further step, an associated cooking vessel target flame circle diameter is determined. This cooking vessel target Flammkreisdurchmesser is that burner flame circle diameter, in which a very good or optimal heat input into the cooking vessel or the food to be cooked is achieved. For example, a burner flame diameter that is too large relative to the bottom of the cooking vessel may cause hot air to sweep up the cooking vessel rim and cause it to burn on the cooking vessel rim. On the other hand, with too small a torch-flame diameter, the food in the edge region of the cooking-vessel bottom is not heated sufficiently, so that uneven heating of the food to be prepared occurs.

In a preferred embodiment, the cooking vessel target flame circle diameter is approximately between 50% and 70% of the cooking vessel bottom diameter, advantageously about 60%.

Furthermore, in a further step, a hotplate nominal flame circle diameter of the first hotplate and the limits of an associated tolerance range are determined. The hotplate target flame circle diameter depends on the burner type of the hotplate as well as the type of gas used and the design of the gas cooker. If these parameters are stored in the gas cooking appliance as predefined parameters, and if the hotplate is known, for which the hotplate nominal flame circle diameter is to be determined, this can be determined from the aforementioned parameters. Preferably, the hotplate target flame circle diameter is that burner flame circle diameter at which the burner of the associated hotplate has a good or the best efficiency. The efficiency of a burner is defined as the ratio of discharged burner power to gas consumption. The output burner output depends on the set burner flame diameter. Thus, an operating point of the burner with the best efficiency can be defined by a burner flame circuit, in this case by the so-called hotplate target flame circle diameter.

In a further step for determining the suitability of the cooking zone for a cooking vessel is checked whether the cooking vessel target flame circle diameter is within or outside the tolerance range of the cooking surface target flame circle diameter of the first cooking surface.

Subsequently, the suitability of the first hotplate for the cooking vessel arranged on it is determined or it is determined whether the cooking vessel arranged on the hotplate is suitable for this hotplate. If the cooking vessel target flame circle diameter, in particular also with its tolerance range, is outside the tolerance range of the hotplate target flame diameter, the cooking vessel for this hotplate is unsuitable with regard to its cooking vessel bottom diameter and should be placed on another hotplate. By contrast, if the cooking vessel target flame circle diameter lies within the tolerance range of the hotplate target flame circle diameter, the cooking vessel is suitable for this hotplate or vice versa. For optimal heat input into the cooking vessel and especially in the food to be prepared, the cooking vessel target flame circle diameter should be set. Depending on the selected hotplate and associated burner type, gas type, etc., it may be that the burner for this operating point in comparison to the hotplate target flame circle diameter has a significantly poorer efficiency. In the opposite case, although the burner can be operated with optimum efficiency, the heat input into the cooking vessel and the food to be prepared is worse. For an increase in energy efficiency, therefore, the cooking vessel should be placed on a cooking surface, depending on its cooking vessel bottom diameter, for the cooking vessel target flame circle diameter and hob target flame circle diameter are as equal as possible, especially taking into account their tolerance ranges.

• Zunächst wird für mindestens eine Kochstelle des Gaskochgerätes eine Belegung geprüft. Dabei wird geprüft, ob ein Kochgefäß auf ihr angeordnet ist oder
• nicht. Vorzugsweise wird für alle Kochstellen des Gaskochgerätes geprüft, ob ein Kochgefäß auf ihnen angeordnet ist oder nicht.

In a development of the invention, the following three steps are carried out before the above-described determination of the cooking vessel bottom diameter:

• First, an occupancy is checked for at least one hotplate of the gas cooking appliance. It is checked whether a cooking vessel is placed on it or
• Not. Preferably, it is checked for all cooking zones of the gas cooking appliance, whether a cooking vessel is arranged on them or not.

In a further step, the free or occupied hotplates are identified, with a hotplate being identified as free if no cooking vessel is located on it, and a hotplate being identified as occupied when a cooking vessel is placed on it.

Subsequently, a first hotplate is identified, wherein in the case of more than one occupied hotplate, one of the occupied hotplates is determined to be the first hotplate and thus identified as the first hotplate. In a preferred embodiment, the hotplate is identified as the first hotplate, which of the occupied hotplates has the burner with the lowest nominal burner power.

In an advantageous embodiment, the tolerance range around the hob target flame circle diameter is approximately +/- 10% of this. Depending on the burner and burner type, the tolerance range can also be greater. This depends on the sensitivity of the efficiency of the respective burner as a function of a deviation from the hotplate nominal flame circle diameter. Reduces the efficiency of a deviating from the hotplate target flame circle diameter Flammkreisdurchmesser only very slightly and that also for strongly deviating flame circle diameter, the tolerance range can be selected also larger than 20%.

In one embodiment of the invention, in a further step, a signal is output to a user, preferably by a visual display by means of a display device and / or by an acoustic information. With this signal, the user can be informed whether the first cooking hob is suitable or unsuitable for the cooking vessel. As a result, the user can be instructed, for example, to arrange or leave the cooking vessel on a more suitable cooking area.

• Zunächst wird geprüft, welche Kochstelle des Gaskochgerätes am besten für das Kochgefäß, welches auf der ersten Kochstelle angeordnet ist, geeignet ist.
• Dabei weist das elektronisch gesteuerte Gaskochgerät mindestens zwei Kochstellen mit jeweils einem Brenner auf, vorteilhaft sogar vier solcher Kochstellen.

In a further development of the invention, the following steps are carried out in order to recommend to the user the cooking station of the gas cooking appliance which is most suitable:

• First, it is checked which cooking point of the gas cooking appliance is best suited for the cooking vessel, which is arranged on the first hob.
• In this case, the electronically controlled gas cooking appliance has at least two burners, each with a burner, advantageously even four such burners.

• In einem ersten Schritt wird mindestens ein weiterer Kochstellen-Sollflammkreisdurchmesser mindestens einer weiteren Kochstelle des Gaskochgerätes mit den zugehörigen Grenzen des Toleranzbereichs ermittelt. Vorzugsweise werden von allen weiteren Kochstellen die Kochstellen-Sollflammkreisdurchmesser einschließlich der zugehörigen Grenzen des Toleranzbereichs ermittelt, insbesondere jedoch nur von allen freien weiteren Kochstellen.

In a preferred embodiment of the invention, a check is made as to which hotplate is best suited for the cooking vessel by performing the following four steps:

• In a first step, at least one further cooking surface target flame circle diameter of at least one further cooking point of the gas cooking appliance is determined with the associated limits of the tolerance range. Preferably, the hotplate target flame circle diameter including the associated limits of the tolerance range are determined from all other hotplates, but in particular only from all other free hotplates.

In a second step, it is checked whether the cooking vessel target flame circle diameter of the cooking vessel arranged on the first cooking point lies within the associated tolerance range of at least one of the further cooking zones. Preferably, it is checked whether it lies within the associated tolerance range of at least one of the other free cooking zones.

In a third step, a deviation of the cooking vessel target flame circle diameter is calculated from the associated cooking surface target flame circle diameter for the first cooking place and for at least one other other cooking place. Preferably, the deviations are calculated only by those other cooking zones in which the hotplate nominal flame circle diameter is within the tolerance range.

In a fourth step, the hotplate with the smallest deviation from the cooking vessel target flame circle diameter and hotplate target flame circle diameter is determined. The smaller the deviation of the cooking vessel target flame circle diameter and hotplate target flame diameter, the better the cooking vessel for that hotplate is suitable for operating the burner near or at the operating point with the best efficiency and at the same time optimum heat input into the cooking vessel.

Subsequently, in a further step, a signal is output to the user, preferably by a visual display and / or an acoustic information, which cooking place is most suitable for the cooking vessel. The user is therefore informed of the most suitable cooking location as a function of the selected cooking vessel and its cooking vessel bottom diameter. The user can not only be instructed by this display, the cooking vessel principle to arrange on another, more suitable cooking area, but it is also proposed a specific suitable cooking place.

In a further development of the invention, the user is only informed of the most suitable hotplate, which is the one with the smallest deviation, if it is free or the first hotplate.

In a preferred embodiment, in a further step, the cooking vessel target flame circle diameter is automatically set or preset at the determined, most suitable hotplate. This is preferably done automatically.

In one embodiment of the invention, the steps to determine the most suitable cooking area for the cooking vessel and the user to recommend the cooking of the gas cooking appliance, only executed when at least one other other cooking of the gas cooking appliance is a free hotplate.

In a further development of the invention, the method for determining a suitable cooking vessel for a cooking vessel is performed only in a cooking vessel hotplate allocation mode. Here, the cooking vessel hotplate allocation mode is a mode in which the suitability of a cooking vessel for a cooking position is determined depending on the cooking vessel target flame circle diameter and the hot surface target flame circle diameter according to the aforementioned embodiments. In an advantageous embodiment, the cooking vessel hotplate allocation mode can be activated both automatically and manually.

Furthermore, a method for the burner efficiency-optimized operation of an electronically controlled gas cooking appliance is provided. In this case, the gas cooking appliance has at least one cooking point with an associated burner, wherein the burner operates at least one cooking point with a current actual burner power corresponding to a set cooking level with an actual flame circle diameter. The method according to the invention comprises the following eight steps:

In a first step of this method, the actual burner power of the burner of a cooking station is determined. The actual burner output can be determined for the respective hob as a function of the set cooking level. For each adjustable flame circle diameter, the burner emits a corresponding burner output in continuous operation. For the hotplate target flame diameter in continuous operation, the associated burner output is referred to below as nominal burner output.

In a second step, the hotplate target flame circle diameter is determined from the same hotplate in flame operation and an associated rated burner output.

In a third step, it is checked whether the currently set actual burner output of the hotplate is below the nominal burner output during continuous operation. If this is the case, it is possible to operate the burner of this hotplate instead of in continuous operation with the set lst flame circuit in a clocked operation with the hotplate target flame circle diameter with a target burner power according to the set actual burner power. An advantage of the clocked operation is that the burner can then be operated in each case during firing in the operating point with its best efficiency.

Optionally, in a fourth step, a signal is output to the user, preferably by a visual display and / or audible information, with the information as to whether the actual burner power is below or above the nominal burner power or equivalent. As a result, the user can also be directed or informed in this case. For example, it can be pointed out that the gas cooking appliance has changed from continuous operation to intermittent operation or will change. This is particularly important to avoid user confusion when the flame goes out because the burner is currently in an "off" cycle or suddenly re-ignites when switching to the "on" cycle. If the actual burner output is below the nominal burner output, parameters for setting a desired burner output corresponding to the adjusted actual burner output with the hotplate setpoint flame diameter are determined in a further fifth step, in particular parameters for an interval clocking of the burner.

If appropriate, these parameters are stored in a further sixth step and at least partially output to the user, preferably when an automatic setting for generating the desired burner power is not possible.

In a further seventh step, the hotplate nominal flame circle diameter is set, preferably automatically. If this is not possible, it is advantageous if these parameters have been previously communicated to the user and the user can set the parameters manually.

In an eighth step, the clocking of the burner or the switching to the clocked operation, preferably in accordance with the determined parameters for the interval clocking, to generate the desired burner power with the hotplate target flame circle diameter.

In a further development of the invention, the parameter for the interval timing of the burner are an on time T _ON and an off time T _off. In pulsed operation, in particular during the interval timing, the burner of the cooking used is alternately switched T _A for a switch-on and operated with the burners desired flame circle diameter of the associated cooking zone and turned _off for a switch-off time T.

In a further development of the invention, the method for a burner efficiency-optimized operation is performed only in a power control mode. The power control mode is preferably for individual hotplates possible as well as for several cooking places at the same time. In particular, it is only possible if a cooking vessel is arranged on a hotplate and it is in flame operation and the burner emits a burner output corresponding to a set cooking level. In an advantageous embodiment, the power control mode can be activated both automatically and manually. In particular, it is advantageous to carry out the method for a cooking position only when a cooking vessel is arranged on this cooking point, the cooking vessel target flame circle diameter is within the tolerance range of the cooking surface target flame circle diameter.

There is further provided a method for operating a gas cooking appliance, which according to the invention combines the method with determining the suitability of a cooking point for a cooking vessel with the burner efficiency-optimized method. The burner efficiency-optimized process is carried out following the procedure for determining the suitability of a cooking zone for a cooking vessel.

Furthermore, an electronically controlled gas cooking appliance is provided with a control unit, with at least two cooking zones, each with an associated burner and with an electronically controlled gas valve. According to the gas cooking appliance or the control unit for carrying out the aforementioned combined method for the operation of an electronically controlled gas cooking appliance is formed.

These and other features will become apparent from the claims but also from the description and drawings, wherein the individual features each alone or more in the form of sub-combinations in an embodiment of the invention and in other fields be realized and advantageous and protectable Represent embodiments for which protection is claimed here. The subdivision of the application into individual sections as well as intermediate headings does not restrict the general validity of the statements made thereunder.

Brief description of the drawings

Fig. 1

eine Draufsicht auf ein elektronisch gesteuertes Gaskochgerät,

Fig. 2

ein auf einer Kochstelle angeordnetes Kochgefäß in Seitenansicht aus dem Stand der Technik,

Fig. 3

ein auf einer Kochstelle angeordnetes Kochgefäß in Seitenansicht, jedoch mit anderen Größenverhältnissen von Kochgefäß zu Brennerflamme als in Fig. 2 aus dem Stand der Technik,

Fig. 4a bis 4d

ein Flussdiagramm eines beispielhaften, erfindungsgemäßen Verfahrens für den Betrieb eines elektronisch gesteuerten Gaskochgeräts,

Fig. 5a

einen schematischen Leistungszeitverlauf für den Dauerbetrieb und

Fig. 5b

einen schematischen Leistungszeitverlauf für den getakteten Betrieb.

Embodiments of the invention are shown schematically in the drawings and are explained in more detail below. The embodiments shown in the individual figures have some features that are not shown in all embodiments shown or not all embodiments shown have. In the drawings show:

Fig. 1

a top view of an electronically controlled gas cooking appliance,

Fig. 2

a cooking vessel arranged on a cooking place in side view from the prior art,

Fig. 3

one arranged on a cooking vessel cooking vessel in side view, but with different proportions of cooking vessel to burner flame than in Fig. 2 from the prior art,

Fig. 4a to 4d

a flowchart of an exemplary, inventive method for the operation of an electronically controlled gas cooking appliance,

Fig. 5a

a schematic performance time course for continuous operation and

Fig. 5b

a schematic performance time history for the clocked operation.

Detailed description of the embodiments

Fig. 1 shows a plan view of an inventive embodiment of an electronically controlled gas cooking appliance 100, for better understanding, the individual system parts are not shown according to their actual position in the gas cooking appliance 100. The figure shows in detail a hob 129 with four burners 112 to 115. On the cooking surface 113 is a Cooking vessel 116 arranged. The cooking vessel 116 stands on a holding grid 122. Each of the cooking areas 112 to 115 has such a holding grid 122 for receiving a cooking vessel. Each cooking station has an associated burner 117 to 120, which is arranged in the center of the cooking area. Furthermore, the gas cooking appliance 100 has a plurality of operating elements 101, a display device 102 and a control unit 103. It is particularly advantageous if the control unit 103 is a central control unit and controls or regulates all functions of the gas cooking appliance 100. Part of this control unit 103 is an electronic gas control 107, which controls or controls an electronic gas valve 104 or all electronic gas valves of the gas cooking appliance 100. For the sake of clarity, is in Fig. 1 only the gas valve 104 of the third cooking station 114 shown. However, for each of the hotplates 112 to 115, the gas supply is controllable by means of a separate electronically controlled gas valve.

By means of the operating elements 101, the desired cooking levels for the associated cooking zones 112 to 115 can be set. The desired cooking level of a cooking point 112 to 115 is transmitted from the associated control element 101 to the control unit 103, in particular to the gas control 107. This controls, for example, for the third hob 114 then the gas valve 104 so that corresponding to the associated burner 119 burner output sets the desired cooking level. The gas supply of a hotplate 112 to 115 is shown using the example of the hotplate 114. Via a gas supply line 105, the gas valve 104 and the gas supply line 106, the cooking station 114 is supplied with gas.

The control unit 103 further controls the display device 102. In this case, the display device 102 is designed so that it can output a separate signal for each of the cooking zones 112 to 115. This separate signal output is realized by four light indicators 108 to 110. For example, different colors of a signal or a distinction, for example by a continuous light, a flashing light or the combination, are conceivable for the signal output different colors with a steady light or a flashing light, the flashing light may preferably represent different frequencies. However, it is also conceivable to have a text field which transmits the user a specific handling instruction or information by means of illuminated letters. Particularly advantageous is the additional output of an acoustic signal to draw the attention of the user to the display device 102, for example by a short beep. Furthermore, in Fig. 1 schematically shown in the cooking area 112, a means 121 for cooking vessel detection and Kochgefäßbodendurchmesser detection. This is connected to the control unit 103. Each cooking point 112 to 115 has such a means 121 for cooking vessel recognition and cooking vessel bottom diameter detection, but this is shown for the sake of clarity only for the cooking point 112.

Fig. 2 schematically shows a arranged on the cooking surface 113 with burner 118 cooking vessel 116, for better understanding, the holding grid of the cooking zone 113 is not shown. The cooking point 113 shown is in the flame mode, recognizable by the flames 123. The burner 118 is set in this embodiment so that it burns with the cooking surface target flame circle diameter KS_SFK-Ø. With a tolerance range 130 of, for example, +/- 10% of the hotplate nominal flame circle diameter, the limits 125 of the tolerance range 130 result. The cooking vessel 116 has a cooking vessel bottom diameter Kg-Ø. It has been found that the best heat input into the cooking vessel 116 and to the food to be cooked is achieved when a flame circle diameter of the burner 118 is set at approximately 60% of the cooking vessel bottom diameter KGB-Ø. For each cooking vessel 116 thus includes an associated cooking vessel target flame circle diameter KG_SFK-Ø. For an energy-optimized cooking operation, the burner 118 should be operated at its optimum operating point, namely with the cooking surface target flame circle diameter KS_SFK-Ø. For an energy-efficient cooking process, therefore, according to the selected cooking vessel 116, a cooking point 112 to 115 should be selected whose hotplate nominal flame circle diameter KS_SFK-Ø corresponds to the cooking vessel target flame circle diameter KG_SFK-Ø. In Fig. 2 the optimal assignment of a cooking vessel 116 to a cooking station 113 is shown. The cooking vessel target flame circle diameter KG_SFK-Ø is almost identical to the cooking surface target flame circle diameter KS_SFK-Ø, the deviation being so small that the cooking vessel target flame circle diameter KG_SFK-Ø is within the tolerance range 130 of the cooking surface target flame circle diameter KS_SFK-Ø. Thus, it can be achieved that the burner 118 of the hotplate can operate at its optimum operating point and at the same time an optimal heat input into the cooking vessel 116 takes place.

In Fig. 3 is similar Fig. 2 a cooking vessel 216 above a burner 218 of a hob 213 arranged. This cooking vessel 216 is too small for the selected cooking zone 213. The burner 218 is located in the flame mode 223 with the cooking surface target flame circle diameter KS_SFK-Ø. The cooking vessel target flame circle diameter KG_SFK-Ø is well within the tolerance range 230 of the cooking surface target flame circle diameter KS_SFK-0, even the cooking vessel bottom diameter Kg-Ø itself is within the lower limits 225a and 225b of the tolerance range 230. The cooking vessel 216 is therefore for this cooking position 213 its cooking vessel bottom diameter KGB-0 too small and therefore not suitable. A cooking vessel 216 is unsuitable for a cooking station 213 in terms of energy-efficient operation of a gas cooking appliance when the cooking vessel bottom diameter Kg-Ø is outside the tolerance range 230 of the cooking surface target flame circle diameter KS_SFK-Ø.

The FIGS. 4a to 4d show a flowchart of an exemplary method according to the invention for the operation of an electronically controlled gas cooking appliance. The abbreviations "KS" cooking point, "KG" cooking vessel, "SFK" target flame circle diameter and "KGB" cooking vessel bottom. With the method steps 301 to 305, an occupancy check of all cooking zones KS of the gas cooking appliance takes place. Subsequently, it is checked in steps 306 to 310 whether a first cooking position KS1 for the cooking vessel KG arranged on it is suitable or the cooking vessel KG is suitable for this cooking KS1. With steps 311 to 319, the most suitable cooking point KS _{opt of} the gas cooking appliance is determined and communicated to the user. The final part of the flowchart of steps 320 through 327 illustrates the method for burner efficiency optimized operation.

The flowchart shows the individual method steps of an exemplary embodiment. In Fig. 4a is the first part of the process steps shown. In a first step 301, it is checked whether the gas cooking appliance is in a cooking vessel hotplate allocation mode. If not, step 320 is performed, see Fig. 4c , If so, in this example, a count variable i for the number n of cooking zones KS1 to KSn is set to one and then checked in step 302 whether this cooking point KSi is occupied freely with i = 1 or with a cooking vessel KG. How a cooking vessel KG can be recognized is known from the prior art and is therefore not explained in detail below. The result of the aforementioned test is used to identify in step 303 the tested cooking area KS1 as vacant or occupied. In the next step 304 it is checked whether the count variable i <n, where n is the number of hotplates KS of the gas cooking appliance. If i <n, the count variable is increased by one and the next hotplate KSi is checked with i = 2 according to step 302. If all cooking zones KS1 to KSn have been tested, then each of the cooking zones KS1 to KSn of the gas cooking appliance is identified as a free or occupied hotplate. In the next step 305, a first cooking station KS1 is identified and another counting variable j is introduced and set to one. The first hob KS1 must be an occupied hotplate. If several hotplates KS1 to KSn occupied, a variety of selection criteria are possible to identify the first hob KS1 from these. For example, as the first cooking station KS1 that of the occupied cooking KS1 to KSn be selected, which has the lowest nominal burner power P _nominal . Which of the occupied hotplates KS1 to KSn is identified as the first hotplate KS1 plays no role in the further course of the process, it is only important that a hotplate KS is identified as the first hotplate KS1 and it is occupied, so that it is determined for the next process steps, for which cooking KS testing whether a suitable cooking vessel KG is disposed on her, or which cooking KS is possibly operated clocked, can be performed.

If a first cooking point KS1 identified, in a further step 306, the cooking vessel bottom diameter KGB-Ø of the cooking vessel KG arranged on this first cooking point KS1 is determined. This can be done for example by suitable existing in the gas cooking appliance, optical detection means. Conceivable, however, is also "intelligent cookware". In this case, the cooking vessel KG, for example, a transmitter and the gas cooking appliance a receiver, so that the cooking vessel KG can transmit its cooking vessel bottom diameter KGB-Ø to the gas cooking appliance or can be queried accordingly. In the next step 307, the cooking vessel target flame circle diameter KG_SFK-Ø for this cooking vessel KG is determined as a function of the cooking vessel bottom diameter KGB-Ø. It has been found that an optimum heat input into the cooking vessel KG and the food to be prepared is achieved for a cooking vessel target flame circle diameter KG_SFK-Ø, which is about 50% to 70%, advantageously about 60%, of the cooking vessel bottom diameter KGB-Ø. In the next step 308, the cooking hob setpoint flame circle diameter KS_SFK-0 and the limits of the associated tolerance range are determined by the first hob KS1, on which the cooking pot KG is arranged. A tolerance range of ± 10% of the hotplate nominal flame circle diameter KS_SFK-Ø is advantageous. The order described in this embodiment for determining cooking vessel target flame cycle diameter KG_SFK-Ø and cooking surface target flame cycle diameter KS_SFK-Ø is not absolutely necessary. It is also conceivable, for example, first to determine the hotplate target flame circle diameter KS_SFK-Ø and then the cooking vessel target flame circle diameter KG SFK-Ø.

In Fig. 4b the further process steps are shown. First, in step 309, it is checked whether the cooking vessel target flame circle diameter KG_SFK-Ø is within the tolerance range of the hotplate target flame diameter KS_SFK-Ø or outside thereof. Subsequently, the suitability of the cooking station KS1 is determined in step 310. In this case, the first cooking point KS1 is suitable for the cooking vessel KG arranged on it, if the cooking vessel target flame circle diameter KG SFK-Ø is within the tolerance range of the cooking surface target flame circle diameter KS_SFK-Ø, and unsuitable if the cooking vessel target flame cycle diameter KG_SFK-Ø lies outside of this , In the next step 310a or 310b, a signal is output to a user that the cooking station KS1 is suitable or unsuitable for the cooking vessel KG. For example, a red light may indicate that the hob KS1 is inappropriate and a green light indicates that it is appropriate.

The signal output is not absolutely necessary, but is advantageous in order to inform the user whether the cooking point KS1 selected by him is suitable for the cooking vessel KG. In this way, the user can be instructed, for example, to arrange the cooking vessel KG on another cooking KS. Apart from a signal output, further method steps are conceivable. It is possible, for example, depending on the suitability of a cooking station KS for a cooking vessel KG to block the flame operation of the cooking station KS, preferably by blocking or opening the gas supply. It may be advantageous for safety reasons to block the flame operation, if the cooking vessel bottom diameter KGB-Ø is too small for the hob KS. In particular, when the cooking vessel target flame circle diameter KG_SFK-Ø is below the tolerance range of the cooking surface target flame circle diameter KS_SFK-Ø. For a high availability of the gas cooking appliance, however, a manual deactivation of the gas supply should be possible in this case. In the illustrated embodiment, in a next step 311, a check is made as to whether one of the further hotplates KS of the gas cooking appliance is a free hotplate KS. If so, in step 312 the number variable j, with which the first and the free hotplates KS are counted, is increased by one and for the j. Cooking point determined in step 313, the associated hotplate target flame circle diameter KSj_SFK-Ø and the associated tolerance range.

The next steps are in Fig. 4c shown. Corresponding to the first cooking station KS1, it is checked in step 314 whether the j. Hotplate KSj is suitable for the cooking vessel, which is still arranged on the first hob KS1. Are except the j. Cooker KSj still more hotplates free, which is checked in step 315, steps 312 to 315 are performed again. If no further free hotplates KSj with j = 2 to m are left for one test and thus m cooking zones including the first hotplate are checked, the deviation Δ1_SFK or Δj SFK is determined in step 316 for each of the free hotplates KS and for the first hotplate KS1 calculated by cooking vessel target flame circle diameter KG SFK-Ø and cooking surface target flame circle diameter KSj_SFK-Ø. In the next step 317, the smallest deviation min-Δ-SFK is determined from all the deviations Δj SFK determined, and the most suitable cooking point KS _opt determined via the associated cooking point KSj. This may well be the first hob KS1. For the determined cooking point KS _opt , which is the most suitable of all hobs KS, the associated hob target flame circle diameter KS _opt _SFK-Ø can be determined or called. Subsequently, in step 318, the cooking area KS _{opt is} output and recommended to the user in this way. The variant shown in this embodiment, only to consider free hotplates as possible alternatives, is not mandatory. It can also be considered the occupied cooking KS. In the illustrated embodiment, an automatic adjustment of the cooking surface target flame circle diameter KS _opt _SFK-Ø is then carried out in step 319 for the most suitable cooking point KS _opt .

Between the steps 318 and 319 or 319 and 320, a user action can take place, for example, by converting the cooking vessel KG from the first cooking station KS1 to the recommended, most suitable cooking station KS _opt . The conversion of the cooking vessel KG is, if recommended, not mandatory, but very beneficial. The embodiment shows the case that the first cooking position KS1 the most appropriate cooking point KS _opt is so that no user actions must be considered and so can be checked directly after step 320, if the gas cooker is in a power control mode. Whether or not the machine is in this mode in power control mode or for a cooking station KS can be decided on the basis of a variety of criteria. It is advantageous to allow this mode for a cooking station KS only if a cooking vessel KG is arranged on this cooking point KS and the associated burner is in flame mode and a burner _output P _{lst emits} according to a set cooking level. In this case, the gas cooking appliance can be advantageous for several cooking zones simultaneously in this mode. If the power control mode for a cooking station KS is not activated, further functions of the gas cooking appliance can be called up, for example following the inquiry in step 320, or the method steps can be repeated from the beginning or from an intermediate step. If the mode is activated, as shown in the embodiment, step 321 is performed. In this case, an actual burner _output P _lst of the most suitable cooking point KS _{opt is} determined. Subsequently, in step 321 for this cooking point KS, the nominal burner output P _{nominal of} the burner of this cooking point KS is determined. The nominal burner power P _nominal is the burner capacity, the results for the burners set the flame diameter KS_SFK-Proof of Cooking KS.

If the test in step 323 _reveals that the actual burner _output P _{actual is} above the rated burner output P _nominal , a signal output to the user with this information takes place in step 324b. However, this is not mandatory. As described above, further functions of the gas cooking appliance can also be called up at this point or the process steps can be repeated from the beginning or from an intermediate step.

If the actual burner power P _{actual is} below the rated burner power P _rated , as described in the _exemplary embodiment, in each case with step 324a a signal output should be made with this information to the user so as not to unsettle the latter and to the following steps to prepare, in particular to the setting or switching the combustor to clocked mode in step 327. In a further step 325, the parameters for an interval timing to be, in particular the closing time T _A and the turn-off time T _off, is determined and then in step 326 of cooking desired flame circle diameter KS_SFK- Ø of the hob KS is set. The signal output can also be made only after the determination of the parameters, but should be done advantageously before a change in the flame circle diameter of the burner. In a last step 327, the pulsed operation of the burner is set instead of the continuous operation. Now the burner is operated at its operating point with the best efficiency. Of course, the method steps 320 to 327, see Fig. 4d , also be carried out for any other hob KS. However, the most energy-efficient operation of the gas cooking appliance is achieved if the method steps 320 to 327 are carried out following an optimal assignment of cooking vessel KG to cooking station KS. In clocked mode, the burner is switched off alternately for a switch-on time T _On and for a switch-off time T _Off .

Fig. 5a and 5b show exemplary power timings for continuous operation of a burner with P1 and the pulsed operation with P2, where P2 is the nominal burner power P _Nenn , the associated burner. Where: $$W_{\mathit{output\; burner}}=\underset{t0}{\overset{t1}{\int }}P1\left(t\right)\mathit{dt}=\underset{t0}{\overset{t1}{\int }}P2\left(t\right)\mathit{dt}\mathrm{,}$$

This means that in the period from t0 to t1 in both cases, the burner emits the same energy (= power x time). In case 1, the energy is adjusted by a low power P1 and with a longer burner operating time, because it is permanent. In case 2, the energy is set by a high power P2 = P _rated , with a comparatively short burner operating time because clocked.

Claims (16)

Method for operating an electronically controlled gas cooking appliance (100), wherein the gas cooking appliance (100) has at least one cooking station (KS, 112 to 115) with a burner (117 to 120, 218) and a cooking vessel (KG, 116, 216) on one first cooking point (KS1, 113) is arranged, with determination of a suitability of the cooking position (KS1, 113) of the gas cooking appliance (100) for the cooking vessel (KS1, 113) arranged on this cooking vessel (KG, 116, 216), characterized in that following steps (306 to 310) are performed: 1a) Determining a cooking vessel bottom diameter (KGB-Ø) of the
the first hob (KS1, 113) arranged cooking vessel (KG, 116,216), 1b) determining a cooking vessel target flame circle diameter
(KG_SFK-0), wherein this is a burner flame circle diameter, in which a very good or optimal heat input into the cooking vessel (KG, 116, 216) is achieved, 1c) determining a hotplate target flame circle diameter
(KS_SFK-0) of the first cooking point (KS1, 113) and the boundaries (125, 225a, 225b) of an associated tolerance range (130), wherein the cooking surface target flame circle diameter (KS_SFK-0) depending on the predefined burner type of the burner (118, 218 ) is the cooking point (KS1, 113) and is preferably that burner flame diameter, in which the burner (118, 218) of the cooking point (KS1, 113) has a good or its best efficiency, 1d) checking whether the cooking vessel target flame circle diameter (KG_SFK-Ø) lies within or outside the tolerance range (130, 230) of the cooking surface target flame circle diameter (KS_SFK-0), the first cooking point (KS1, 113), 1 e) determining the suitability of the first cooking point (KS1, 113) for the cooking vessel (KG, 116, 216), wherein the first cooking point (KS1, 113) is considered suitable if the cooking vessel target flame circle diameter (KG_SFK-0) within the tolerance range (130, 230) of the cooking surface target flame circle diameter (KS_SFK-0) is located, and the cooking point (KS1, 113) is considered unsuitable when the cooking vessel target flame circle diameter (KS_SFK-0) is outside it. A method according to claim 1, characterized in that prior to determining the Kochgefäßbodendurchmessers (KGB-Ø) of the arranged on the first hob (KS1, 113) cooking vessel (KG, 116, 216) the following steps (302 to 305) are performed: 2a) Checking an occupancy of at least one cooking point (KSi, 112 to 115) of the gas cooking appliance (100), preferably from all hobs (KS1 to KSn), being checked whether a cooking vessel (KG, 116, 216) on the hob (KSi ) is arranged 2b) identifying the free or occupied hotplates of the gas cooking appliance, wherein a cooking point (KSi) is free when no cooking vessel (KG, 116, 216) is arranged on it, and a cooking point (KSi) is occupied, if a cooking vessel (KG, 116, 216) is arranged on it, 2c) identifying a first cooking station (KS1, 113), wherein in the case
of more than one occupied hotplate, one of the occupied hotplates is determined to be the first hotplate (KS1, 113). A method according to claim 2, characterized in that as the first cooking point (KS1, 113), the cooking position is identified, which of the occupied hotplates the burner (117 to 120, 218) having the lowest nominal burner power (P _nominal ). Method according to one of the preceding claims, characterized in that the cooking vessel target flame circle diameter (KG_SFK-0) is between 50% and 70% of the cooking vessel bottom diameter (KGB-Ø), preferably about 60%. Method according to one of the preceding claims, characterized in that a predefined tolerance range (130, 230) of the hotplate nominal flame circle diameter (KS_SFK-0) is about ± 10% of this. Method according to one of the preceding claims, characterized in that in a further step (310a, 310b) a signal is output to a user, preferably by a visual display by means of a display device (102) and / or by an acoustic information, whether the first Cooking point (KS1, 113) for the cooking vessel (KG, 116, 216) is suitable or unsuitable. Method according to one of the preceding claims for operating an electronic gas cooking appliance (100) with at least two cooking zones (112 to 115) each having a burner (117 to 120, 218), characterized in that the following further steps are carried out: 7a) Check which of all cooking zones (KSj) of the gas cooking appliance (100) is best suited for the cooking vessel (KG, 116, 216), and 7b) outputting a signal to the user, preferably
by a visual indication and / or an acoustic information which cooking place (KS _opt ) is most suitable
wherein the testing of which cooking point (KSj) of all cooking zones (KS1 to KSn, 112 to 115) of the gas cooking appliance (100) is best suited to the cooking vessel (KG, 116, 216), by the following steps (311 to 317) he follows: 7c) determining at least one further hotplate target flame circle diameter (KSj_SFK-0) and the associated limits of the tolerance range (130, 230) of at least one further hotplate (KSj) of the gas cooking appliance, preferably of all further hotplates (KSj) of the gas cooking appliance (100) , especially only from the other free cooking zones, 7d) Check whether the cooking vessel target flame circle diameter (KG_SFK-0) of the cooking vessel (KG, 116, 216) arranged on the first cooking point (KS1, 113) is within the associated tolerance range (130, 230) of at least one of the further cooking places (KSj). is located, preferably within the associated tolerance range (130, 230) of at least one of the further free cooking zones, 7e) calculating a deviation (Aj_SFK) of the cooking vessel target flame circle diameter (KG_SFK-Ø) from the associated cooking surface target flame circle diameter (KS_SFK-0) of the first (KS1, 113) and at least one further other cooking point (KSj), preferably only of those further cooking zones in which the cooking vessel target flame circle diameter (KG_SFK-Ø) is within the tolerance range (130, 230), and 7f) determining the cooking point (KS _opt ) which is best suited for the cooking vessel (KG, 116, 216), whereby the cooking point (KSj) with the smallest deviation (min_Δ_SFK) of the cooking vessel target flame circle diameter (KG_SFK-0) from the associated cooking surface Target flame circle diameter (KS_SFK-0) is. Method according to claim 7, characterized in that the user is only informed of the most suitable hotplate (KS _opt ) for which the smallest deviation (min_Δ_SFK) has been determined if it is free or the first hotplate (KS1, 113) , Method according to one of claims 7 or 8, characterized in that in a further step (319) for the most suitable hotplate (KS _opt ) the cooking vessel target flame circle diameter (KG_SFK-0) is set, preferably automatically. Method according to one of claims 7 to 9, characterized in that the method is carried out only if at least one further other cooking point (KSj) of the gas cooking appliance (100) is a free hotplate. Method according to one of the preceding claims, characterized in that the method is carried out only in a cooking vessel hotplate allocation mode. Method for burner efficiency-optimized operation of an electronically controlled gas cooking appliance (100) having at least one cooking station (KS, 112 to 115) with an associated burner (117 to 120, 218), the burner (117 to 120, 218) at least one cooking station (112 to 115) with a current actual _{burner output} (P _lst ) according to a set cooking stage with an actual flame circle diameter, characterized in that the following steps (321 to 327) are carried out: 12a) determining the actual burner _output (P _lst ) of the burner (117 to 120, 218) from a cooking station (KS), 12b) determining the hotplate target flame circle diameter (KS_SFKØ) of this hotplate (KS) and the associated nominal burner output (P _Nenn ) for the determined hotplate target flame circle diameter (KS_SFK-0), 12c) Check whether the set actual _{burner output} (P _lst ) is below the
Rated burner power (P _rated ), 12d) optionally outputting a signal to the user, preferably by means of a visual display and / or an acoustic information, as to whether the actual _{burner output} (P _lst ) of the hotplate (KS) is below or above the rated burner power (P _rated ) or equal to it,
in the case where the actual _{burner output} (P _lst ) is below the rated _{burner output} (P _rated ), the following steps (325 to 327) are carried out: 12e) determining parameters, in particular parameters for a
Interval clocking of the burner (117 to 120, 218), for setting a desired burner output in accordance with the set actual _{burner output} (P _lst ) of this hotplate with the hotplate target flame circle diameter (KS_SFK-0), 12f) optionally storing these parameters and, at least in part, outputting the parameters to the user, preferably if a subsequent automatic adjustment of the parameters for generating the desired burner output is not possible, 12g) Setting the hotplate target flame circle diameter
(KS_SFK-0), preferably automatically, and 12 h) setting the clocked operation of the burner (117 to 120, 218), preferably in accordance with the determined parameters of the interval clocking, for generating the desired burner power with the hotplate target flame circle diameter (KS_SFK-Ø), A method according to claim 12, characterized in that the parameters for the interval timing of an ON time of the torch (T _a) and a turn-off time of the burner (T _out) of the burner (117 to 120, 218), (the burner 117 to 120, alternately (for on-time T turned 218) of the hotplate used _{(KS), a)} and (KS) (to the burners desired flame circle diameter KS_SFK-0) of the associated cooking zone is operated and (for the switch-off time T _off) is turned off. Method according to one of claims 12 or 13, characterized in that the method is carried out only in a power control mode. Method for operating an electronically controlled gas cooking appliance (100), characterized in that first a method according to one of claims 1 to 11 is performed and in the course, in particular directly afterwards, a method according to any one of claims 12 to 14 is performed. An electronically controlled gas cooking appliance (100) having a control unit (103), at least two cooking zones (112 to 115) each having an associated burner (117 to 120, 218) and an electronically controlled gas valve (104), characterized in that the gas cooking appliance ( 100) is adapted to carry out a method according to claim 15 and is adapted to be operated simultaneously in the power control mode and in the cooking vessel hotplate allocation mode.

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