EP2487989B1 - Verfahren zur Temperaturregulierung eines Kochartikels - Google Patents

Verfahren zur Temperaturregulierung eines Kochartikels Download PDF

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Publication number
EP2487989B1
EP2487989B1 EP12153988.6A EP12153988A EP2487989B1 EP 2487989 B1 EP2487989 B1 EP 2487989B1 EP 12153988 A EP12153988 A EP 12153988A EP 2487989 B1 EP2487989 B1 EP 2487989B1
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Prior art keywords
temperature
value
setpoint
threshold
meas
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English (en)
French (fr)
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EP2487989A1 (de
Inventor
Mickael Beule
Loïc Allain
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SEB SA
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SEB SA
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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 document EP-A-2,063,180 discloses a method for controlling the temperature of a cooking appliance of the cooking piano type.
  • This appliance includes an oven, heating elements, a thermal sensor, a thermostat and a control unit.
  • the oven is heated to a predetermined temperature (Tg) (100 ° C) for a time interval ti.
  • Tg predetermined temperature
  • Tg threshold temperature
  • Ts 80 ° C
  • the documents WO 2008/117910 A1 , DE 41 04 677 A1 and US 2009/0294434 A1 describe other methods of regulating the temperature of a culinary article with a set temperature and a threshold temperature.
  • 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 content food item if the temperature of it 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_commands, the higher the temperature rise is fast but the risk of exceeding the set point 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.
  • Toff is the low time in a period T during which the relay is off.
  • 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)

Claims (10)

  1. Verfahren zum Regeln der Temperatur eines Kochgeschirrs, das durch variable Heizmittel (11) erhitzt wird, wobei das Verfahren die folgenden Schritte umfasst:
    - Festsetzen (100) eines Wertes für eine Solltemperatur (T_consigne), die es zu erreichen gilt,
    - Messen (110) der Temperatur (T_CTN) des Kochgeschirrs,
    - Vergleichen (120) der gemessenen Temperatur (T_CTN) des Kochgeschirrs mit dem Temperatur-Sollwert (T_consigne),
    - Festsetzen (140) eines Temperatur-Grenzwerts (T_seuil) unterhalb des Temperatur-Sollwerts (T_consigne),
    - Vergleichen (150) der gemessenen Temperatur (T_CTN) des Kochgeschirrs mit dem Temperatur-Grenzwert (T_seuil),
    dadurch gekennzeichnet, dass es darüber hinaus einen Schritt folgenden Inhalts umfasst:
    - Bereitstellen (130) einer Menge an elektrischer Versorgungsenergie (Qeff) für die Heizmittel, abhängig von
    -- der Abweichung zwischen der gemessenen Temperatur (T_CTN) und dem Temperatur-Grenzwert (T_seuil),
    und
    -- der Abweichung zwischen der gemessenen Temperatur (T_CTN) und dem Temperatur-Sollwert (T_consigne).
  2. Verfahren nach Anspruch 1, wobei die Menge an Energie (Qeff), die den Heizmitteln (11) bereitgestellt wird, solange die gemessene Temperatur (T_CTN) des Kochgeschirrs unter dem Wert für den Temperatur-Grenzwert (T_seuil) liegt, einen mit der Zeit konstanten Wert darstellt, der gleich einer Proportion des Höchstwertes ist, der den besagten Heizmitteln bereitgestellt werden kann.
  3. Verfahren nach irgendeinem der vorherigen Ansprüche, wobei die Menge an Energie, die den Heizmitteln bereitgestellt wird, zumindest beim ersten Überschreiten des Temperatur-Grenzwerts (T_seuil) durch die gemessene Temperatur (T_CTN) des Kochgeschirrs variabel ist und der der Abweichung zwischen der gemessenen Temperatur (T_CTN) und dem Temperatur-Sollwert (T_consigne) unterliegt.
  4. Verfahren nach dem vorherigen Anspruch, wobei die Temperatur in einer Zeitabfolge gemessen wird, wobei die Menge an Energie, die den Heizmitteln innerhalb einer Zeit (t) bereitgestellt wird, darüber hinaus der Menge an Energie unterliegt, die durch die Heizmittel innerhalb einer vorherigen Zeit (t-1) beigestellt wird.
  5. Verfahren nach irgendeinem der vorherigen Ansprüche, wobei die Menge an Energie (Qeff), die den Heizmitteln (11) bereitgestellt wird, durch ein Signal der Stromversorgung der Heizmittel geregelt wird, wobei das besagte Versorgungssignal ein periodisches quadratisches Signal ist, dessen zyklisches Verhältnis (α) variabel ist.
  6. Verfahren nach irgendeinem der vorherigen Ansprüche, einen Schritt umfassend, der darin besteht, die Menge der Energie, die den Heizmitteln bereitgestellt wird, zumindest beim ersten Überschreiten des Temperatur-Grenzwerts (T_seuil) durch die gemessene Temperatur (T_CTN) des Kochgeschirrs auf einen Mindestwert oder Null zurückzusetzen.
  7. Verfahren nach irgendeinem der vorherigen Ansprüche, einen Schritt umfassend, der darin besteht, die Versorgung der Heizmittel zu unterbrechen, wenn die gemessene Temperatur (T_CTN) des Kochgeschirrs höher wird, als der Temperatur-Sollwert (T_consigne).
  8. Computerprogramm, Programmcodebefehle zum Ausführen der Schritte des Verfahrens nach irgendeinem der vorherigen Ansprüche umfassend, wenn das besagte Programm auf einem Computer ausgeführt wird.
  9. Vorrichtung zum Regeln der Temperatur eines Kochgeschirrs (10), das das Verfahren nach irgendeinem der Ansprüche 1 bis 7 umsetzen kann, folgendes umfassend:
    - einen Temperatursensor (13) zum Messen der Temperatur (T_CTN) des Kochgeschirrs,
    - Mittel (11) zum Erhitzen des Kochgeschirrs,
    - Mittel zum Regeln (12) der Stromversorgung der Heizmittel,
    - Mittel zum Festsetzen eines zu erreichenden Temperatur-Sollwerts (T_consigne),
    - einen Rechner, der konfiguriert ist, um
    -- die gemessene Temperatur (T_CTN) des Kochgeschirrs mit dem Wert eines Temperatur-Grenzwerts (T_seuil) und dem Wert des Temperatur-Sollwerts (T_consigne) zu vergleichen, und um
    -- den Heizmitteln (11) zu befehlen, eine Menge an Energie (Qeff) zu liefern, abhängig von
    --- der Abweichung zwischen der gemessenen Temperatur (T_CTN) und dem Temperatur-Grenzwert (T_seuil), und
    --- der Abweichung zwischen der gemessenen Temperatur (T_CTN) und dem Temperatur-Sollwert (T_consigne).
  10. Vorrichtung nach Anspruch 9, darüber hinaus ein Relais zur Stromversorgung der Heizmittel (11) umfassend.
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

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

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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
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
JP6953775B2 (ja) 2016-04-28 2021-10-27 オムロン株式会社 出力制御ユニット、出力制御システム、出力制御ユニットの制御方法
JP6874511B2 (ja) 2016-04-28 2021-05-19 オムロン株式会社 出力制御ユニット、出力制御システム、出力制御ユニットの制御方法
WO2018049276A1 (en) * 2016-09-08 2018-03-15 Meyer Intellectual Properties Limited Adaptive thermal control for a cooking system
FR3059535B1 (fr) * 2016-12-07 2019-11-15 Seb S.A. Procede de pilotage et appareil electromenager de preparation culinaire melangeur chauffant
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
JP6836227B2 (ja) * 2018-03-14 2021-02-24 株式会社島津製作所 超臨界流体分離装置
EP4019848B1 (de) * 2020-12-22 2024-05-15 Electrolux Appliances Aktiebolag Verfahren zum betreiben eines backofens

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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
KR101261647B1 (ko) * 2007-03-28 2013-05-06 엘지전자 주식회사 가열조리기기의 제어방법
DE102007056714A1 (de) * 2007-11-26 2009-05-28 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betrieb eines Gargeräts und Gargerät
US8102080B2 (en) * 2007-12-28 2012-01-24 General Electric Company Control system for an appliance

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FR2971663B1 (fr) 2014-07-25
FR2971663A1 (fr) 2012-08-17
CN102637053B (zh) 2016-04-06
EP2487989A1 (de) 2012-08-15
ES2569679T3 (es) 2016-05-12
CN102637053A (zh) 2012-08-15

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