EP2438796B1 - Plaque de cuisson dotee d'un capteur de temperature - Google Patents

Plaque de cuisson dotee d'un capteur de temperature Download PDF

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Publication number
EP2438796B1
EP2438796B1 EP10721505.5A EP10721505A EP2438796B1 EP 2438796 B1 EP2438796 B1 EP 2438796B1 EP 10721505 A EP10721505 A EP 10721505A EP 2438796 B1 EP2438796 B1 EP 2438796B1
Authority
EP
European Patent Office
Prior art keywords
temperature
heating
phase
control unit
cookware element
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP10721505.5A
Other languages
German (de)
English (en)
Other versions
EP2438796A1 (fr
Inventor
Oscar Luis Aldana Arjol
Sergio Llorente Gil
David Paesa García
Carlos Sagües Blázquiz
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
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Publication date
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Publication of EP2438796A1 publication Critical patent/EP2438796A1/fr
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Publication of EP2438796B1 publication Critical patent/EP2438796B1/fr
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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0269—For heating of fluids
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a hob with at least one heating zone and a temperature sensor according to the preamble of claim 1 and a method for operating a hob according to the preamble of claim 7.
  • a system for detecting the temperature of a cooking appliance over a radiant hob is already known.
  • the system has an upper surface and a lower surface and a radiant heating element for heating.
  • a temperature sensor adjacently disposed on the lower surface of the cooktop is arranged to detect a temperature of the lower surface of the cooktop.
  • the system further includes a thermal isolation barrier disposed between the temperature sensor and the radiant heater.
  • the US document U.S. 4,493,980A discloses a power control assembly for an automatic surface unit in a cooking appliance that allows a user to select cooking modes of "heat,”"simmer,””boil,” and “fry” and select from a variety of heating temperature settings for each mode.
  • the heating-temperature settings of each mode are associated with a minimum equilibrium temperature and an equilibrium performance level.
  • the control system compares the output of a cooker temperature sensor with various reference values selected based on mode and heating setting. Depending on the result of the comparison, the surface unit is operated at the respective equilibrium power level or at a non-steady state power level to bring the temperature of the cooking appliance to the desired temperature for the selected mode and temperature setting, with minimal temperature overrun.
  • the international patent application WO 2005/028963 A1 discloses a method for controlling a cooking level in an electric cooking arrangement.
  • the arrangement comprises an electric heating unit having an electric heating element and a temperature-sensitive device adapted to monitor the temperature of a cooking appliance and which in turn comprises a temperature sensor element.
  • the arrangement further comprises a manual selection input means by means of which a plurality of predetermined cooking levels can be selected by the user.
  • Each predetermined cooking level corresponds to a predetermined temperature, which is detected by the temperature sensor element, wherein the predetermined temperature is offset relative to an actual, the respective cooking level corresponding temperature.
  • the cooking level is controlled by energizing the heating unit at a corresponding power level.
  • a hob with a heating zone and a temperature sensor arranged in the center of the heating zone.
  • a method is described in which a point in time at which the liquid arranged in the cookware element reaches a boiling point is predicted with the highest possible accuracy.
  • the cooking content of the cookware is avoided by reducing the heating energy supply before reaching the boiling point or boiling point.
  • the prediction is based on the evaluation of characteristic temperature curves recorded in the past.
  • the boiling points of different liquids can vary greatly.
  • precise prediction of the boiling point is important. Simmering can save a lot of energy compared to bubbly cooking because the evaporation energy released by cooking can be very high.
  • the temperature of the food is too low and the difference in temperature of the food to the boiling point is too large, the cooking process is prolonged and / or leads to undesirable results.
  • the invention is therefore in particular the object of enabling an energy-saving Simmer compassion with a precisely matched to the boiling temperature of the cookware contents target temperature.
  • the object is achieved in particular by the features of the independent claims.
  • Advantageous embodiments and modifications of the invention will become apparent from the dependent claims.
  • the invention is based on a hob with at least one heating zone, a temperature sensor for detecting the temperature of a cooking utensil element placed on the heating zone and a control unit for operating the heating zone.
  • the control unit is designed to heat the cookware element in a heating phase in at least one operating mode and to regulate the temperature of the cooking utensil element in a holding phase to a desired temperature.
  • control unit is designed to detect a boiling temperature of the liquid contained in the cookware element during the heating phase and to determine the setpoint temperature depending on the boiling temperature.
  • the boiling temperature should therefore be measured in the heating phase itself and not in complex experimental runs with other cookware contents.
  • error-prone predictions and estimates of the boiling temperature can be dispensed with.
  • the heating phase therefore lasts at least until the boiling temperature is reached. Because by the direct Measuring the boiling temperature Errors in the forecast or estimation of the boiling temperature can be avoided, the boiling temperature is determined with high precision.
  • the setpoint temperature of the heating phase which may in particular be a simmering temperature, can thus be precisely determined depending on the boiling temperature.
  • the setpoint temperature can be selected smaller by a predetermined temperature difference than the boiling temperature.
  • the temperature difference may in particular be between 2 ° and 7 ° C.
  • the control unit For detecting the boiling temperature, the control unit records a temperature profile of the cooking utensil element during the heating phase and detects a substantially constant section in the temperature profile. When the boiling temperature is reached, the temperature of the cookware contents does not increase any further, resulting in a constant temperature of the cookware outside.
  • the measured value for the boiling temperature is a temperature averaged in the constant section.
  • the signal of the temperature sensor can generally be filtered and / or averaged in a manner which appears to be suitable to a person skilled in the art or subjected to suitable scale transformation.
  • control unit For detecting the constant portion of the temperature profile, the control unit can in particular form a gradient of the temperature profile.
  • the temperature profile can be classified as "substantially constant” if the gradient is below a certain threshold.
  • a safety shutdown can be ensured if the control unit is designed to switch off the operating mode and to generate a warning signal if the temperature detected by the temperature sensor exceeds a maximum value.
  • this maximum value may be around 150 ° C. Exceeding the maximum value indicates that the cookware element is empty so that boiling can not occur.
  • a further aspect of the invention relates to a method for operating a hob with at least one heating zone, a temperature sensor for detecting the temperature a cookware element placed on the heating zone and a control unit. It is heated in at least one operating mode, the cookware element in a heating phase and the temperature of the cooking utensil element is controlled in a holding phase to a desired temperature.
  • a boiling temperature of the liquid contained in the cookware element is detected during the heating phase and the setpoint temperature is determined as a function of the boiling temperature.
  • Fig. 1 shows a hob with a heating zone 10, a temperature sensor 12 for detecting the wall temperature of a set up on the heating zone cooking utensil 14 and a control unit 16.
  • the heating zone 10 is a marked on a cover plate 18 of the hob, its position and size of the position and size an arranged below the cover 18 inductor 20 corresponds.
  • the hob is an induction hob and the inductor 20 receives a high frequency heating current from an inverter 22. Between a household power grid connection 34 and the inverter 22, a rectifier, not shown here is arranged.
  • the control unit 16 determines the frequency and / or the amplitude of the heating current generated by the inverter 22 so that a certain heating power is generated in the time average.
  • the heating current generated via the inductor 20, a high-frequency alternating magnetic field, which in turn generates high-frequency eddy currents in the bottom of the cooking utensil element 14.
  • the cookware element 14 is heated by the dissipation of these eddy currents.
  • the temperature sensor 12 is a tower-like above the top of the cover 18 also protruding infrared temperature sensor which detects infrared radiation emitted from a side wall of the cooking utensil element 14.
  • the signal detected by the sensor 12 is processed by a sensor readout unit 24 and forwarded to the control unit 16.
  • the sensor readout unit 24 may, for example, perform a low-pass filtering and / or a scale transformation.
  • the temperature sensor is formed as arranged under the cover plate 18 NTC element or arranged as the cover plate infrared sensor. Furthermore, it is conceivable to attach the temperature sensor 12 directly to the wall of the cookware element 14.
  • the control unit 16 is a universally programmable arithmetic unit that executes a software implemented method for operating the cooktop. There are different modes of operation in the method. In a particular operating mode, which could also be referred to as a simmer mode, the cookware element 14 is heated in a heating phase 26 until a liquid 28 in the cookware element 14 reaches its boiling temperature TB.
  • the control unit 16 holds the cookware element 14 only at the boiling temperature TB until it has been determined with sufficient accuracy. Subsequently, the control unit 16 switches from the heating phase 26 into a holding phase 32 in which the temperature of the cookware element 14 or of the liquid 28 is regulated to a desired temperature TS. To form a closed loop feedback from the temperature sensor 12 is used.
  • the relationship between the temperature of the liquid 28 and the temperature of the cooking utensil element 14 and the temperature of the radial outer wall of the cooking utensil element 14 can be determined via an empirically determined function.
  • the radiation losses of the outer wall result in a proportionality between the wall temperature of the cookware element 14 and the temperature of the liquid 28, which can be expressed by a constant factor.
  • it is of secondary importance which value the boiling temperature TB of the liquid 28 itself has. What is essential is the precise determination of the outside temperature of the cooking utensil element 14, which occurs when the boiling temperature TB is reached. Because of the proportionality of the two temperatures TB, TS both can be used equivalently.
  • Fig. 2 shows the time course of a heating power (solid line), the temperature of the liquid 28 (dashed line) and the temperature of the wall of the cookware element 14 (dotted line).
  • the liquid 28 reaches the boiling temperature TB at a time t1 and the temperature of the liquid 28 of the cooking utensil element 14 is substantially constant in a section 30 of the temperature profile.
  • the control unit 16 averages the temperature measured in this section 30 by the temperature sensor 12 and stores this temperature as the boiling temperature TB or the boiling temperature associated wall temperature of the cookware element 14.
  • the control unit 16 switches to the holding phase 32, in which the liquid 28 is kept as constant as possible at a desired temperature TS. This is done in a closed loop.
  • the temperature of the liquid decreases briefly, but is increased again to the setpoint temperature TS. If the drop in temperature is too great, in one embodiment of the invention, a re-detection of the boiling temperature may take place to possibly accommodate a changed composition of the liquid.
  • the control unit 16 determines the target temperature by subtracting a predetermined stored value from the previously detected boiling temperature TB. This subtracted temperature difference can be, for example, 5 ° C., so that a target temperature of 95 ° C. results for pure water under standard atmospheric pressure. Be at 95 ° C Food is cooked substantially in the same way as in bubbly boiling water at 100 ° C, so that evaporation energy can be saved without significantly affecting the cooking process.
  • Fig. 3 shows a flowchart for carrying out the method according to the invention.
  • the retractable in the cover plate temperature sensor 12 is activated and moved from its retracted position upwards into an activation position.
  • the heating phase 26 is started.
  • the temperature of the outer wall of the cooking utensil element 14 is measured and, in a step S4, an estimated value for the temperature of the liquid 28 is determined from this temperature by multiplying it by a constant.
  • the control unit 16 judges whether the liquid 28 is boiling or not. For this purpose, the control unit 16 evaluates the temperature recorded after the last measurements and checks whether this is constant except for unavoidable fluctuations. If this is the case, the boiling temperature TB is reached. If not, the process jumps to step S3 and re-measures. If a temperature is detected in step S5 which is above a maximum temperature, an emergency shutdown occurs (not shown).
  • step S5 the control unit 16 calculates the set temperature TS for the liquid 28 in a step S6 and goes to the holding phase 32 in a step S7.
  • the temperature of the cooking utensil element is determined in a step S8 14 measured, calculated in a step S9 from the temperature of the cooking utensil element 14, the temperature of the liquid 28 and regulated in step S10 depending on the result, the heating power. If the temperature of the liquid 28 is above the target temperature, the heating power of the inductor 20 is reduced by a variation of the frequency of the inverter 22. If the temperature is below the target temperature TS, the heating energy of the inductor 20 is increased. After adjusting the heating energy, the process returns to step S8.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (7)

  1. Champ de cuisson avec au moins une zone de chauffe (10), un capteur de température (12) pour la détection de la température d'un élément de batterie de cuisine (14) posé sur la zone de chauffe (10) et une unité de commande (16) pour l'exploitation de la zone de chauffe (10), dans lequel l'unité de commande (16) est prévue afin de chauffer dans au moins un mode d'exploitation l'élément de batterie de cuisine (14) dans une phase de chauffage (26) et de régler la température de l'élément de batterie de cuisine (14) sur une température de consigne (TS) dans une phase d'arrêt (32), caractérisé en ce que l'unité de commande (16) est prévue afin de détecter durant la phase de chauffage (26) une température d'ébullition (TB) du liquide (28) contenu dans l'élément de batterie de cuisine (14) et de déterminer la température de consigne (TS) en fonction de la température d'ébullition (TB), dans lequel l'unité de commande (16) enregistre durant la phase de chauffage (26) un tracé de température de l'élément de batterie de cuisine (14), détecte une section essentiellement constante (30) dans le tracé de température et détecte la température d'ébullition (TB) comme étant une température moyennée dans la section constante (30).
  2. Champ de cuisson selon la revendication 1, caractérisé en ce que la phase de chauffe (26) dure jusqu'à un instant de commutation (t2) après l'atteinte de la température d'ébullition (TB).
  3. Champ de cuisson selon l'une des revendications précédentes, caractérisé en ce que la température de consigne (TS) est inférieure à la température d'ébullition (TB) d'une différence de température prédéfinie.
  4. Champ de cuisson selon la revendication 3, caractérisé en ce que la différence de température se situe entre 2°C et 7°C.
  5. Champ de cuisson selon la revendication 1, caractérisé en ce que l'unité de commande (16) constitue pour la détection de la section constante (30) un gradient du tracé de température.
  6. Champ de cuisson selon l'une des revendications précédentes, caractérisé en ce que l'unité de commande (16) est prévue afin de couper le mode d'exploitation et de générer un signal d'avertissement lorsque la température saisie par le capteur de température (12) excède une valeur maximale.
  7. Procédé d'exploitation d'un champ de cuisson avec au moins une zone de chauffe (10) et un capteur de température (12) pour la détection de la température d'un élément de batterie de cuisine (14) posé sur la zone de chauffe (10), dans lequel l'élément de batterie de cuisine (14) est chauffé dans une phase de chauffage (26) dans au moins un mode d'exploitation et la température de l'élément de batterie de cuisine (14) est réglée sur une température consigne (TS) dans une phase d'arrêt (32), caractérisé en ce que durant la phase de chauffage (26) une température d'ébullition (TB) du liquide (28) contenu dans l'élément de batterie de cuisine (14) est détectée et la température de consigne (TS) déterminée en fonction de la température d'ébullition (TB), dans lequel, dans une étape (S3), une température d'une paroi extérieure de l'élément de batterie de cuisine (14) est mesurée et, dans une étape supplémentaire (S4), une valeur estimée pour la température du liquide (28) est déterminée au départ de cette température en la multipliant par une constante.
EP10721505.5A 2009-06-01 2010-05-27 Plaque de cuisson dotee d'un capteur de temperature Active EP2438796B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200930236A ES2368643B1 (es) 2009-06-01 2009-06-01 Campo de cocción con un sensor de temperatura.
PCT/EP2010/057323 WO2010139598A1 (fr) 2009-06-01 2010-05-27 Plaque de cuisson avec détecteur de température

Publications (2)

Publication Number Publication Date
EP2438796A1 EP2438796A1 (fr) 2012-04-11
EP2438796B1 true EP2438796B1 (fr) 2019-11-06

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP10721505.5A Active EP2438796B1 (fr) 2009-06-01 2010-05-27 Plaque de cuisson dotee d'un capteur de temperature

Country Status (5)

Country Link
US (1) US8530798B2 (fr)
EP (1) EP2438796B1 (fr)
CN (1) CN102450094A (fr)
ES (1) ES2368643B1 (fr)
WO (1) WO2010139598A1 (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2339893B1 (fr) * 2009-12-28 2016-05-18 BSH Hausgeräte GmbH Dispositif d'appareil de cuisson
CN102711301B (zh) * 2011-03-28 2015-07-08 株式会社东芝 感应加热烹调器
ES2562616T3 (es) * 2011-03-31 2016-03-07 BSH Hausgeräte GmbH Placa de cocción por inducción
CN102357003B (zh) * 2011-08-26 2013-07-10 陈晓明 泡茶水极速制备方法
ES2490465B1 (es) * 2013-03-01 2015-06-25 Bsh Electrodomésticos España, S.A. Dispositivo de campo de cocción
CN107251646B (zh) * 2014-11-07 2020-10-09 布瑞威利私人有限公司 灶具
EP3177107B1 (fr) * 2015-12-02 2024-01-24 E.G.O. Elektro-Gerätebau GmbH Procede de fonctionnement d'une plaque de cuisson a induction
CN109812838A (zh) * 2018-12-30 2019-05-28 佛山市顺德区美的洗涤电器制造有限公司 灶具火力控制方法、装置及灶具
DE102019211283A1 (de) * 2019-07-30 2021-02-04 BSH Hausgeräte GmbH Küchenmaschine und Verfahren zur Erhöhung der Sicherheit einer Küchenmaschine

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Also Published As

Publication number Publication date
CN102450094A (zh) 2012-05-09
US20120168425A1 (en) 2012-07-05
WO2010139598A1 (fr) 2010-12-09
ES2368643A1 (es) 2011-11-21
US8530798B2 (en) 2013-09-10
ES2368643B1 (es) 2012-10-10
EP2438796A1 (fr) 2012-04-11

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