EP2487989A1 - Verfahren zur Temperaturregulierung eines Kochartikels - Google Patents

Verfahren zur Temperaturregulierung eines Kochartikels Download PDF

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Publication number
EP2487989A1
EP2487989A1 EP12153988A EP12153988A EP2487989A1 EP 2487989 A1 EP2487989 A1 EP 2487989A1 EP 12153988 A EP12153988 A EP 12153988A EP 12153988 A EP12153988 A EP 12153988A EP 2487989 A1 EP2487989 A1 EP 2487989A1
Authority
EP
European Patent Office
Prior art keywords
temperature
value
heating means
ctn
culinary article
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.)
Granted
Application number
EP12153988A
Other languages
English (en)
French (fr)
Other versions
EP2487989B1 (de
Inventor
Mickael Beule
Loïc Allain
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.)
SEB SA
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SEB SA
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Filing date
Publication date
Application filed by SEB SA filed Critical SEB SA
Publication of EP2487989A1 publication Critical patent/EP2487989A1/de
Application granted granted Critical
Publication of EP2487989B1 publication Critical patent/EP2487989B1/de
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0266—Cooktops
    • 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 present invention relates to the thermal regulation of a culinary article, particularly in the field of household appliances.
  • the regulation of the temperature must be carried out so on the one hand to heat the culinary article quickly, and on the other hand not to degrade the food content of the article if the temperature thereof becomes too important .
  • the amount of energy delivered to (or delivered by) the means of heating is a constant value in time equal to a proportion of the maximum value that can be supplied to said heating means (or that can provide said heating means).
  • the proportion of the maximum value that can be supplied to said (or that can provide said) heating means depends on the value of the set temperature.
  • the quantity energy delivered to (or by) the heating means is variable and slaved to the difference between the measured temperature and the value of the set temperature.
  • the temperature is measured in a succession of times, the quantity of energy delivered by the (or delivered to) the heating means in a time (t) being furthermore enslaved to the quantity of energy delivered by the (or delivered to the heating means in a preceding time (t-1).
  • the higher the temperature of the culinary article approaches the set temperature the lower the amount of energy delivered per unit of time by the heating means, which limits the risk of exceeding the temperature of the deposit, therefore of degradation of the content of the culinary article.
  • provision is made to regulate the amount of energy delivered by the heating means by regulating the power supply of said heating means.
  • An electronic control circuit makes it possible to easily modify the electrical supply signal of the heating means.
  • the heating means are powered by a periodic square supply signal, the amount of energy delivered by the heating means being regulated by the value of the duty cycle of said periodic signal.
  • the heating energy is regulated in a very simple and very fast way.
  • the temperature of the culinary article is rapidly stabilized around the set temperature.
  • the invention also relates to a computer program, comprising program code instructions for executing the steps of the method according to the invention, when said program is executed on a computer.
  • a user determines a target temperature to be reached to heat the food content of the culinary article at this set temperature, and optionally maintain it for a predetermined time.
  • a temperature sensor 13 for example a CTN for a Negative Temperature Coefficient
  • T_CTN the temperature T_CTN of the culinary article.
  • the CTN is for example plated below the culinary article 10 so as to be the closest to the heated food ( figure 1 ). It can also be deported, that is to say integrated into the culinary article.
  • the heating of the culinary article 10 is carried out by heating means 11 (variable) of the culinary article, for example a heating resistor, whose heating energy distributed by the latter depends on the electrical power which it is provided.
  • the heating can vary.
  • setpoint temperature T_set to reach which is called for convenience of language indifferently temperature setpoint, setpoint temperature, or setpoint, is determined by a user thanks to a human machine interface HMI (not shown), coupled to a computer described below.
  • HMI human machine interface
  • the value of the setpoint is displayed on a display screen of the HMI. It is variable and determined by the user, for example by pressing the buttons of the HMI for incrementing or decrementing the value of the setpoint according to a preset step, for example 5 ° C.
  • the heating time is also preferably programmable. It is saved, like the instruction, in a memory. Once the user has chosen the heating time and the set point, the heating starts, for example, by pressing an HMI validation button. An electronic circuit coupled or comprising the computer then supplies electrical energy to the heating means 11. Preferably, a visual indicator (light) and / or sound indicates that the heating is implemented. Preset time and temperature programs may also be available, the HMI allowing the user to select one of them.
  • the regulation of the heating energy is implemented by means 12 for regulating the power supply of the heating means 11.
  • These regulating means 12 are connected to the temperature sensor CTN and to the heating means 11, and comprise for example a computer (microprocessor or other).
  • the value of the heating energy that is to say the energy distributed by the heating means 11, or the electrical energy supply thereof is controlled at the same time at the temperature T_CTN of the culinary article 10 measured by the sensor 13 and the value of the temperature setpoint T_commands.
  • the computer compares the measured temperature T_CTN of the culinary article 10 to the value of the set temperature T_commands and orders the heating means 11 to deliver a quantity of energy dependent on the difference between the measured temperature T_CTN and the value of the temperature setpoint T_set.
  • the value of the heating energy or the electrical energy supply of the heating means 11 is also controlled at the same time at the temperature T_CTN of the article culinary 10 measured by the sensor 13 and the value of a threshold temperature T_seuil, whose T_seuil value is lower than that of the set temperature T_sign.
  • the calculator further compares the measured temperature T_CTN of the culinary article 10 with the value of the threshold temperature T_seuil, and commands the heating means 11 to deliver a quantity of energy dependent in addition to the difference between the measured temperature T_CTN and the value of the threshold temperature T_seuil.
  • the value of the threshold temperature T_seuil influences the speed of the rise in temperature of the culinary article (the more T_seuil is close to T_committed, the higher the temperature rise is fast but the risk of exceeding the setpoint is high), as described later.
  • the value of the threshold temperature T_seuil is slaved to that of the setpoint temperature T_set.
  • the temperature is measured in a succession of times, and in one embodiment, the amount of energy delivered to the heating means in a time (t) is equal to the amount of energy delivered to the heating means in a previous time. (t-1).
  • the value N of the proportion depends on the value of the set temperature T_set.
  • the amount of electrical energy supplied to the heating means 11 is variable and slaved to the difference between the measured temperature T_CTN and the value of the setpoint temperature T_set.
  • phase B and C figure 2 phase II figure 3 Operation during this phase (phase B and C figure 2 phase II figure 3 ) is the closed loop.
  • an initialization step in which, at the first exceeding of the threshold temperature T_seuil by the temperature T_CTN, the amount of electrical energy supplied to the power supply of the heating means 11 is initialized to an initial value Qeff_i (t0).
  • the initial value Qeff_i (t0) is equal to the value of the quantity of electrical energy delivered to the heating means 11 at the previous instant Qeff (t0-1) (in this case before crossing the threshold T_seuil).
  • the initial value Qeff_i (t0) becomes minimal, possibly zero, that is to say that N then takes a minimum value Nmin stored in a memory, possibly equal to 0. This has the effect of slowing down the rate of rise in temperature of the culinary article while nevertheless benefiting from the thermal inertia of the article and the heating means, which makes it possible to limit the risks of abruptly exceeding the temperature setpoint.
  • the increase in temperature is less important, the delay of the sensor 13 relative to the actual temperature of the culinary article is reduced.
  • the measured value is thus closer to the real value, so the measurement is better, more precise.
  • the quantity of electrical energy Qeff (t) delivered to the heating means is slaved to the difference between the measured temperature T_CTN and the value of the set temperature T_calls for example from the following way.
  • the quantity of electrical energy Qeff (t) delivered to the heating means is then a mathematical function of the error E (t).
  • K a coefficient selected and allowing to influence the rate of regulation of the temperature.
  • the amount of energy delivered to the heating means increases (phase B figure 2 ) since the threshold temperature has been reached until the target temperature has been reached, but the amount of electrical energy added to each iteration is smaller and smaller as the set temperature approaches.
  • phase C figure 2 When the set temperature is exceeded (phase C figure 2 ), the error E (t) becomes negative, so that the amount of electrical energy calculated at each iteration decreases until the measured temperature becomes lower than the setpoint.
  • each time the set temperature is exceeded the amount of calculated electrical energy is applied to the heating means.
  • the supply of the heating means is carried out in "all or nothing" via a relay.
  • the period T is 3 seconds. That is to say that the calculation of Qeff is done every 1.5s the result is applied to the relay only once in two.
  • the values of period and calculation frequency above are purely illustrative and may vary depending in particular on the culinary article.
  • the power supply is heating means is steady state when the measured temperature is almost equal to the setpoint ( ⁇ almost constant), as shown in phase C of the figure 2 .
  • the fact of modulating the amount of electrical power supply of the heating means according to the set point makes it possible to adapt the power level according to the type of food to be treated and the heating mode. use.
  • the energy supplied to a culinary article By limiting the energy supplied to a culinary article, by cutting the energy delivered to the heating means, it is possible for a given cooking utensil, for example a heating bowl, to prepare delicate foods (sauces, milk, eggs, etc.). , chocolate ...) and to keep all types of food warm without any risk of deterioration of it, while maintaining a possibility of quick cooking for example for the preparation of soups requiring more energy.
  • a mixed soup if 100% of the maximum energy is distributed to the heating means, the risk of burning the solid mixed particles of the soup is very high.
  • the heat transfer between the heating means and the culinary article is softer, which also makes it possible to keep food preparation at a consumption temperature hot (for example at 80 ° C. for 40 minutes).

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Control Of Resistance Heating (AREA)
  • Electric Stoves And Ranges (AREA)
EP12153988.6A 2011-02-11 2012-02-06 Verfahren zur Temperaturregulierung eines Kochartikels Active EP2487989B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1151146A FR2971663B1 (fr) 2011-02-11 2011-02-11 Procede de regulation de la temperature d'un article culinaire

Publications (2)

Publication Number Publication Date
EP2487989A1 true EP2487989A1 (de) 2012-08-15
EP2487989B1 EP2487989B1 (de) 2016-03-30

Family

ID=44484025

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12153988.6A Active EP2487989B1 (de) 2011-02-11 2012-02-06 Verfahren zur Temperaturregulierung eines Kochartikels

Country Status (4)

Country Link
EP (1) EP2487989B1 (de)
CN (1) CN102637053B (de)
ES (1) ES2569679T3 (de)
FR (1) FR2971663B1 (de)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104199490A (zh) * 2014-08-22 2014-12-10 深圳市朗特电子有限公司 一种继电器的一段式温度控制方法及其系统
DE102014217637A1 (de) * 2014-09-03 2016-03-17 BSH Hausgeräte GmbH Heizen eines Garraums eines Haushalts-Gargeräts
FR3059535A1 (fr) * 2016-12-07 2018-06-08 Seb S.A. Procede de pilotage et appareil electromenager de preparation culinaire melangeur chauffant
US11144016B2 (en) 2016-04-28 2021-10-12 Omron Corporation Output control unit, output control system, and control method of output control unit
US11181871B2 (en) 2016-04-28 2021-11-23 Omron Corporation Temperature control using time proportional output of a heater
EP4019848A1 (de) * 2020-12-22 2022-06-29 Electrolux Appliances Aktiebolag Verfahren zum betreiben eines backofens

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104957966B (zh) * 2015-07-24 2017-11-07 广东美的厨房电器制造有限公司 一种烹饪器具及其控制方法
CN109863824A (zh) * 2016-09-08 2019-06-07 美亚知识产权有限公司 用于烹饪系统的自适应热控制
ES2882703T3 (es) 2017-11-14 2021-12-02 Vorwerk Co Interholding Procedimiento para la adaptación de una potencia calorífica de al menos un elemento calentador de un electrodoméstico
WO2019176143A1 (ja) * 2018-03-14 2019-09-19 株式会社島津製作所 超臨界流体分離装置

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4104677A1 (de) * 1991-02-15 1992-08-20 Bauknecht Hausgeraete Verfahren zur automatischen leistungsanpassung
DE19533514A1 (de) * 1995-08-29 1997-09-18 Wilfried Dipl Ing Roehrig Verfahren und Vorrichtung zum Regeln der Heizleistung bei der Zubereitung von Speisen
WO2008117910A1 (en) * 2007-03-28 2008-10-02 Lg Electronics Inc. Methods for controlling heating cooking apparatus
EP2063180A2 (de) * 2007-11-26 2009-05-27 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts und Gargerät
US20090294434A1 (en) * 2007-12-28 2009-12-03 Julia Fonseca Control system for an appliance

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4104677A1 (de) * 1991-02-15 1992-08-20 Bauknecht Hausgeraete Verfahren zur automatischen leistungsanpassung
DE19533514A1 (de) * 1995-08-29 1997-09-18 Wilfried Dipl Ing Roehrig Verfahren und Vorrichtung zum Regeln der Heizleistung bei der Zubereitung von Speisen
WO2008117910A1 (en) * 2007-03-28 2008-10-02 Lg Electronics Inc. Methods for controlling heating cooking apparatus
EP2063180A2 (de) * 2007-11-26 2009-05-27 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts und Gargerät
US20090294434A1 (en) * 2007-12-28 2009-12-03 Julia Fonseca Control system for an appliance

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104199490A (zh) * 2014-08-22 2014-12-10 深圳市朗特电子有限公司 一种继电器的一段式温度控制方法及其系统
CN104199490B (zh) * 2014-08-22 2016-06-22 深圳市朗特电子有限公司 一种继电器的一段式温度控制方法及其系统
DE102014217637A1 (de) * 2014-09-03 2016-03-17 BSH Hausgeräte GmbH Heizen eines Garraums eines Haushalts-Gargeräts
US11144016B2 (en) 2016-04-28 2021-10-12 Omron Corporation Output control unit, output control system, and control method of output control unit
US11181871B2 (en) 2016-04-28 2021-11-23 Omron Corporation Temperature control using time proportional output of a heater
FR3059535A1 (fr) * 2016-12-07 2018-06-08 Seb S.A. Procede de pilotage et appareil electromenager de preparation culinaire melangeur chauffant
EP4019848A1 (de) * 2020-12-22 2022-06-29 Electrolux Appliances Aktiebolag Verfahren zum betreiben eines backofens

Also Published As

Publication number Publication date
FR2971663A1 (fr) 2012-08-17
CN102637053B (zh) 2016-04-06
CN102637053A (zh) 2012-08-15
ES2569679T3 (es) 2016-05-12
FR2971663B1 (fr) 2014-07-25
EP2487989B1 (de) 2016-03-30

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