EP2345849B1 - Procédé de fonctionnement d'un appareil de cuisson au gaz électronique - Google Patents

Procédé de fonctionnement d'un appareil de cuisson au gaz électronique Download PDF

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Publication number
EP2345849B1
EP2345849B1 EP10196600.0A EP10196600A EP2345849B1 EP 2345849 B1 EP2345849 B1 EP 2345849B1 EP 10196600 A EP10196600 A EP 10196600A EP 2345849 B1 EP2345849 B1 EP 2345849B1
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EP
European Patent Office
Prior art keywords
cooking
sfk
cooking area
cooking vessel
area
Prior art date
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Application number
EP10196600.0A
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German (de)
English (en)
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EP2345849A2 (fr
EP2345849A3 (fr
Inventor
Norbert Gärtner
Uwe Schaumann
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.)
EGO Elektro Geratebau GmbH
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EGO Elektro Geratebau GmbH
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Publication of EP2345849A2 publication Critical patent/EP2345849A2/fr
Publication of EP2345849A3 publication Critical patent/EP2345849A3/fr
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/12—Arrangement or mounting of control or safety devices
    • F24C3/126—Arrangement or mounting of control or safety devices on ranges
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F23—COMBUSTION APPARATUS; COMBUSTION PROCESSES
    • F23N—REGULATING OR CONTROLLING COMBUSTION
    • F23N1/00—Regulating fuel supply
    • F23N1/002—Regulating fuel supply using electronic means

Definitions

  • the invention relates to a method for operating an electronically controlled gas cooking appliance with determination of a suitability of a cooking point for a cooking vessel according to the preamble of claim 1.
  • a cooker with an automatically programmable controller 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.
  • a method for operating an electronically controlled gas cooking appliance which has at least one cooking point with a burner, wherein a cooking vessel is arranged on the cooking surface.
  • a cooking vessel bottom diameter of this cooking vessel and a cooking vessel target flame circle diameter are determined, this being a burner flame circle diameter, in which an optimal heat input is achieved in the cooking vessel.
  • a method for burner efficiency-optimized operation of an electronically controlled gas cooking appliance which has at least one cooking point with an associated burner.
  • a hotplate target flame circle diameter of the hotplate is determined, whereby an associated nominal burner output is determined for the determined hotplate target flame circle diameter.
  • 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 hotplate for a cooking vessel, can be eliminated with the problems of the prior art and in particular energy-efficient operation of the gas cooking appliance is possible.
  • the gas cooking appliance has at least one cooking point with a burner and a cooking vessel is arranged on a first cooking point.
  • a cooking vessel bottom diameter of the cooking vessel arranged on the first cooking point is first determined.
  • an associated cooking vessel target flame circle diameter is determined.
  • This cooking vessel target Flamm Vietnamese bemesser 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.
  • 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.
  • 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.
  • the cooking vessel target flame circle diameter is approximately between 50% and 70% of the cooking vessel bottom diameter, advantageously about 60%.
  • 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.
  • 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.
  • 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.
  • 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, lies 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.
  • the burner for this operating point in comparison to the hotplate target flame circle diameter has a significantly poorer efficiency.
  • the burner can be operated with optimum efficiency, the heat input into the cooking vessel and the food to be prepared is worse.
  • 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.
  • 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.
  • 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.
  • 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.
  • the hotplate is identified as the first hotplate, which of the occupied hotplates has the burner with the lowest nominal burner power.
  • the tolerance range around the hob target flame circle diameter is approximately +/- 10% of this.
  • 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 Flamm Vietnamese trimmesser only very slightly and that also for strongly deviating flame circle diameter, the tolerance range can be selected also larger than 20%.
  • a signal is output to a user, preferably by a visual display by means of a display device and / or by an acoustic information.
  • 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.
  • 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.
  • the electronically controlled gas cooking appliance has at least two burners, each with a burner, advantageously even four such burners.
  • a check is made as to which hotplate is best suited for the cooking vessel by performing the following four steps:
  • 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.
  • 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.
  • 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.
  • 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.
  • the deviations are calculated only by those other cooking zones in which the hotplate nominal flame circle diameter is within the tolerance range.
  • the hotplate with the smallest deviation from the cooking vessel target flame circle diameter and hotplate target flame circle diameter is determined.
  • 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.
  • 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.
  • the cooking vessel target flame circle diameter is automatically set or preset at the determined, most suitable hotplate. This is preferably done automatically.
  • 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.
  • the method for determining a suitable cooking vessel for a cooking vessel is performed only in a cooking vessel hotplate allocation mode.
  • 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.
  • the cooking vessel hotplate allocation mode can be activated both automatically and manually.
  • 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:
  • 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.
  • the burner emits a corresponding burner output in continuous operation.
  • the associated burner output is referred to below as nominal burner output.
  • the hotplate target flame circle diameter is determined from the same hotplate in flame operation and an associated rated burner output.
  • 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 actual flame cycle in a timed 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the parameter for the interval timing of the burner are an on time T ON and an off time T off.
  • 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.
  • 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.
  • the power control mode can be activated both automatically and manually.
  • 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.
  • 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.
  • 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.
  • the gas cooking appliance 100 has a plurality of operating elements 101, a display device 102 and a control unit 103.
  • 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.
  • the gas supply is controllable by means of a separate electronically controlled gas valve.
  • 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.
  • 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.
  • 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.
  • 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.
  • a means 121 for cooking vessel detection and Kochgefäßêt penmesser detection 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- ⁇ .
  • KS_SFK- ⁇ the cooking surface target flame circle diameter
  • the cooking vessel 116 has a cooking vessel bottom diameter KGB- ⁇ .
  • a flame circle diameter of the burner 118 is set at approximately 60% of the cooking vessel bottom diameter KGB- ⁇ .
  • each cooking vessel 116 thus includes an associated cooking vessel target flame circle diameter KG_SFK- ⁇ .
  • the burner 118 should be operated at its optimum operating point, namely with the cooking surface target flame circle diameter KS_SFK- ⁇ .
  • a cooking point 112 to 115 should be selected whose hotplate nominal flame circle diameter KS_SFK- ⁇ corresponds to the cooking vessel target flame circle diameter KG_SFK- ⁇ .
  • the cooking vessel target flame circle diameter KG_SFK- ⁇ is almost identical to the cooking surface target flame circle diameter KS_SFK- ⁇ , the deviation being so small that the cooking vessel target flame circle diameter KG_SFK- ⁇ is within the tolerance range 130 of the cooking surface target flame circle diameter KS_SFK- ⁇ .
  • 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.
  • 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- ⁇ .
  • the cooking vessel target flame circle diameter KG_SFK- ⁇ is well within the tolerance range 230 of the cooking surface target flame circle diameter KS_SFK- ⁇ , even the cooking vessel bottom diameter KGB- ⁇ itself is within the lower limits 225a and 225b of the tolerance range 230.
  • the cooking vessel 216 is therefore for this hotplate 213 with regard to its cooking vessel bottom diameter KGB- ⁇ 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 KGB- ⁇ is outside the tolerance range 230 of the cooking surface target flame circle diameter KS_SFK- ⁇ .
  • 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.
  • steps 301 to 305 an occupancy check of all cooking zones KS of the gas cooking appliance takes place.
  • steps 306 to 310 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.
  • 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.
  • step 303 the tested cooking area KS1 as vacant or occupied.
  • hotplates KS1 to KSn 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 clocked operated, can be performed.
  • the cooking vessel bottom diameter KGB- ⁇ 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".
  • 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- ⁇ to the gas cooking appliance or can be queried accordingly.
  • the cooking vessel target flame circle diameter KG_SFK- ⁇ for this cooking vessel KG is determined as a function of the cooking vessel bottom diameter KGB- ⁇ .
  • a cooking vessel target flame circle diameter KG_SFK- ⁇ which is about 50% to 70%, advantageously about 60%, of the cooking vessel bottom diameter KGB- ⁇ .
  • the cooking surface setpoint flame circle diameter KS_SFK- ⁇ and the limits of the associated tolerance range are determined by the first cooking point KS1 on which the cooking vessel KG is arranged.
  • a tolerance range of ⁇ 10% of the hotplate nominal flame circle diameter KS_SFK- ⁇ is advantageous.
  • the order described in this embodiment for determining cooking vessel target flame cycle diameter KG_SFK- ⁇ and cooking surface target flame cycle diameter KS_SFK- ⁇ is not absolutely necessary. It is also conceivable, for example, first to determine the hotplate target flame circle diameter KS_SFK- ⁇ and then the cooking vessel target flame circle diameter KG_SFK- ⁇ .
  • step 309 it is checked whether the cooking vessel target flame circle diameter KG_SFK- ⁇ is within the tolerance range of the hotplate target flame diameter KS_SFK- ⁇ 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- ⁇ lies within the tolerance range of the cooking surface target flame circle diameter KS_SFK- ⁇ , and unsuitable if the cooking vessel target flame cycle diameter KG_SFK- ⁇ lies outside of this.
  • a signal is output to a user that the cooking station KS1 is suitable or unsuitable for the cooking vessel KG.
  • 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.
  • 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- ⁇ is too small for the hob KS.
  • 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.
  • step 316 the deviation ⁇ 1_SFK or ⁇ j_SFK of each of the free hotplates KS and for the first hotplate KS1 Cooking vessel target flame circle diameter KG_SFK- ⁇ and cooking surface target flame circle diameter KSj_SFK- ⁇ calculated.
  • step 317 the smallest deviation min_ ⁇ _SFK is determined from all the determined deviations ⁇ j_SFK and the most suitable cooking point KS opt determined via the associated cooking point KSj. This may well be the first hob KS1.
  • the associated hob target flame circle diameter KS opt _SFK- ⁇ 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.
  • an automatic adjustment of the cooking surface target flame circle diameter KS opt _SFK- ⁇ is then carried out in step 319 for the most suitable cooking point KS opt .
  • 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.
  • step 321 is performed. In this case, an actual burner output P lst of the most suitable cooking point KS opt is determined.
  • 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.
  • step 323 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.
  • step 324a a signal output should be provided to the user with this information so as not to unsettle the driver and to the following steps to prepare, in particular to the setting or switching the combustor to clocked mode in step 327.
  • 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- ⁇ 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.
  • 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.
  • the method steps 320 to 327 see Fig. 4d , also be carried out for any other hob KS.
  • 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.
  • 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.
  • P2 is the nominal burner power P Nenn , the associated burner.
  • the energy is adjusted by a low power P1 and with a longer burner operating time, because it is permanent.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)
  • Baking, Grill, Roasting (AREA)
  • Regulation And Control Of Combustion (AREA)

Claims (11)

  1. Procédé de fonctionnement d'un appareil de cuisson au gaz électronique (100), l'appareil de cuisson au gaz (100) comportant au moins un point de cuisson (KS, 112 à 115) avec un brûleur (117 à 120, 218) et un récipient de cuisson (KG, 116, 216) disposé sur un premier point de cuisson (KS1, 113), avec détermination d'une adéquation du point de cuisson (KS1, 113) de l'appareil de cuisson au gaz (100) au récipient de cuisson (KG, 116, 216) disposé sur ce point de cuisson (KS1, 113), les étapes suivantes (306 et 307) étant réalisées :
    1a) détermination d'un diamètre de fond de récipient de cuisson (KGB-0) pour le récipient de cuisson (KG, 116, 216) disposé sur le premier point de cuisson (KS1, 113) ;
    1b) détermination d'un diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø), celui-ci étant un diamètre de cercle de flamme de brûleur pour lequel un très bon apport de chaleur et/ou un apport optimal est atteint dans le récipient de cuisson (KG, 116, 216) ;
    caractérisé en ce que les étapes supplémentaires suivantes (308 à 310) sont réalisées :
    1c) détermination d'un diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) du premier point de cuisson (KS1, 113) et des limites (125, 225a, 225b) d'une plage de tolérance associée (130), le diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) dépendant du type de brûleur prédéfini du brûleur (118, 218) du point de cuisson (KS1, 113) et étant de préférence le diamètre de cercle de flamme de brûleur pour lequel le brûleur (118, 218) du point de cuisson (KS1, 113) présente un bon degré d'efficacité et/ou son meilleur degré d'efficacité ;
    1d) vérification de si le diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) se situe à l'intérieur ou à l'extérieur de la plage de tolérance (130, 230) du diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) du premier point de cuisson (KS1, 113) ;
    1e) détermination de l'adéquation du premier point de cuisson (KS1, 113) au récipient de cuisson (KG, 116, 216), le premier point de cuisson (KS1, 113) étant considéré comme adapté lorsque le diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) se situe à l'intérieur de la plage de tolérance (130, 230) du diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) et le point de cuisson (KS1, 113) étant considéré comme inadapté lorsque le diamètre de cercle de flamme théorique de récipient de cuisson (KS_SFK-Ø) se situe à l'extérieur de celui-ci.
  2. Procédé selon la revendication 1, caractérisé en ce qu'avant de déterminer le diamètre de fond de récipient de cuisson (KGB-Ø) du récipient de cuisson (KG, 116, 216) disposé sur le premier point de cuisson (KS1, 113), les étapes suivantes (302 à 305) étant réalisées :
    2a) vérification de l'occupation d'au moins un point de cuisson (KSi, 112 à 115) de l'appareil de cuisson au gaz (100), de préférence de tous les points de cuisson (KS1 à KSn), sachant que l'on vérifie si un récipient de cuisson (KG, 116, 216) est disposé sur le point de cuisson (KSi) ;
    2b) identification des points de cuisson libres et/ou occupés de l'appareil de cuisson au gaz, un point de cuisson (KSi) étant libre lorsqu'aucun récipient de cuisson (KG, 116, 216) n'est disposé sur lui et un point de cuisson (KSi) étant occupé lorsqu'un récipient de cuisson (KG, 116, 216) est disposé sur lui ;
    2c) identification d'un premier point de cuisson (KS1, 113), en cas de plus d'un point de cuisson occupé, un des points de cuisson occupés étant défini comme premier point de cuisson (KS1, 113).
  3. Procédé selon la revendication 2, caractérisé en ce que le point de cuisson identifié comme premier point de cuisson (KS1, 113) est celui comportant le brûleur (117 à 120, 218) avec la puissance nominale de brûleur (PNenn) la plus réduite parmi les points de cuisson occupés.
  4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) est compris entre 50 % et 70 % du diamètre de fond de récipient de cuisson (KGB-Ø), de préférence approximativement 60 %.
  5. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'une plage de tolérance prédéfinie (130, 230) du diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) est approximativement de ± 10 % par rapport à lui.
  6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que lors d'une étape supplémentaire (310a, 310b), un signal est envoyé à un utilisateur, de préférence par le biais d'un affichage visuel au moyen d'un dispositif d'affichage (102) et/ou par le biais d'une information acoustique indiquant si le premier point de cuisson (KS1, 113) est adapté ou non au récipient de cuisson (KG, 116, 216).
  7. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que pour le fonctionnement d'un appareil de cuisson au gaz électronique (100) avec au moins deux points de cuisson (112 à 115) comportant respectivement un brûleur (117 à 120, 218), les étapes supplémentaires suivantes sont réalisées :
    7a) vérification de quel point de cuisson parmi tous les points de cuisson (KSj) de l'appareil de cuisson au gaz (100) est le mieux adapté au récipient de cuisson (KG, 116, 216) ; et
    7b) envoi d'un signal à l'utilisateur, de préférence par le biais d'un affichage visuel et/ou d'une information acoustique, du point de cuisson (KSopt) le mieux adapté ;
    la vérification du point de cuisson (KSj) le mieux adapté au récipient de cuisson (KG, 116, 216) parmi tous les points de cuisson (KS1 à KSn, 112 à 115) de l'appareil de cuisson au gaz (100) est réalisée par le biais des étapes suivantes (311 à 317) :
    7c) détermination d'au moins un diamètre de cercle de flamme théorique de point de cuisson supplémentaire (KSj_SFK-Ø) et des limites associées de la plage de tolérance (130, 230) d'au moins un point de cuisson supplémentaire (KSj) de l'appareil de cuisson au gaz, de préférence parmi tous les points de cuisson supplémentaires (KSj) de l'appareil de cuisson au gaz (100), notamment seulement parmi les points de cuisson supplémentaires libres ;
    7d) vérification de si le diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) du récipient de cuisson (KG, 116, 216) disposé sur le premier point de cuisson (KS1, 113) se situe à l'intérieur de la plage de tolérance associée (130, 230) d'au moins un des points de cuisson supplémentaires (KSj), de préférence à l'intérieur de la plage de tolérance associée (130, 230) d'au moins un des points de cuisson supplémentaires libres ;
    7e) calcul d'un écart (Δj_SFK) du diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) du diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) associé du premier point de cuisson (KS1, 113) et d'au moins un autre point de cuisson supplémentaire (KSj), de préférence seulement des points de cuisson supplémentaires pour lesquels le diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) se situe à l'intérieur de la plage de tolérance (130, 230) ; et
    7f) détermination du point de cuisson (KSopt) le mieux adapté au récipient de cuisson (KG, 116, 216), celui-ci correspondant au point de cuisson (KSj) avec l'écart le plus réduit (min_Δ_SFK) du diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) par rapport au diamètre de cercle de flamme théorique de point de cuisson (KS_SFK-Ø) associé.
  8. Procédé selon la revendication 7, caractérisé en ce que l'on n'indique à utilisateur le point de cuisson (KSopt) le mieux adapté pour lequel l'écart le plus réduit (min_Δ_SFK) est déterminé que lorsqu'il est libre ou qu'il correspond au premier point de cuisson (KS1, 113).
  9. Procédé selon l'une quelconque des revendications 7 ou 8, caractérisé en ce que lors d'une étape supplémentaire (319), le diamètre de cercle de flamme théorique de récipient de cuisson (KG_SFK-Ø) est réglé, de préférence automatiquement, pour le point de cuisson (KSopt) le mieux adapté.
  10. Procédé selon l'une quelconque des revendications 7 à 9, caractérisé en ce que le procédé n'est mis en oeuvre que lorsqu'au moins un autre point de cuisson supplémentaire (KSj) de l'appareil de cuisson au gaz (100) est un point de cuisson libre.
  11. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le procédé n'est mis en oeuvre que dans un mode d'association de point de cuisson avec un récipient de cuisson.
EP10196600.0A 2010-01-19 2010-12-22 Procédé de fonctionnement d'un appareil de cuisson au gaz électronique Active EP2345849B1 (fr)

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DE102010005655B4 (de) 2012-09-27
EP2345849A2 (fr) 2011-07-20
EP2345849A3 (fr) 2014-02-19
TR201820514T4 (tr) 2019-01-21
ES2706650T3 (es) 2019-03-29
DE102010005655A1 (de) 2011-07-21

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