EP2543233B1 - Plaque de cuisson comprenant au moins une zone de cuisson et procédé permettant de faire fonctionner une plaque de cuisson - Google Patents

Plaque de cuisson comprenant au moins une zone de cuisson et procédé permettant de faire fonctionner une plaque de cuisson Download PDF

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Publication number
EP2543233B1
EP2543233B1 EP11707358.5A EP11707358A EP2543233B1 EP 2543233 B1 EP2543233 B1 EP 2543233B1 EP 11707358 A EP11707358 A EP 11707358A EP 2543233 B1 EP2543233 B1 EP 2543233B1
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EP
European Patent Office
Prior art keywords
cooking
zone
inductor
inductors
cooking zone
Prior art date
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Application number
EP11707358.5A
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German (de)
English (en)
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EP2543233A1 (fr
Inventor
Paul Muresan
Jose Maria De La Cuerda Ortin
Ignacio Garde Aranda
Oscar Gracia Campos
Pablo Jesus Hernandez Blasco
Sergio Llorente Gil
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BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Publication of EP2543233A1 publication Critical patent/EP2543233A1/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
    • 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
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • 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
    • H05B6/065—Control, e.g. of temperature, of power for cooking plates or the like using coordinated control of multiple induction coils
    • 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
    • H05B2213/05—Heating plates with pan detection means

Definitions

  • the invention relates to a hob with at least one cooking zone and a device for detecting a preparation vessel on the cooking zone. Furthermore, the invention relates to a method for operating a hob.
  • Hobs are known from the prior art, which have several cooking zones. Each cooking zone considered by itself is heated by a radiator, which is located under a mounting plate of the hob, can be placed on the preparation vessels.
  • hobs are known in which a cooking zone by a plurality of heating units extending into each other, which are formed for example as a circular heating coils or induction coils, are heated. As a result, the cooking zone can be heated over an individual area with heating elements formed in one another and with a different radius.
  • the detection of a pot occupancy is essential. As a result, it can be recognized at which position and with which surface size a preparation vessel is set up on the mounting plate.
  • the known cooking zones of a hob are limited in terms of their size and beyond functionally limited in terms of the arrangement of the heating units and their individual operation.
  • a heating device for a Indutationsgarêt comprises a circuit arrangement with a plurality of inductors, which can be interconnected differently.
  • the heater includes at least a first resonant circuit comprising at least a first and a second inductor for transmitting heat energy to a member to be heated and a first circuit for exciting the first resonant circuit and for supplying the heating energy to the inductors.
  • the heating device has a switching means by which the heating energy can optionally be supplied in parallel only to one of the inductors or simultaneously to both inductors.
  • An induction hob for example, from the document US 2005/0127065 A1 known.
  • two inductors are connected in parallel, with the parallel connection of the inductors being connected in series with a current detector.
  • the EP 2 068 598 A1 describes an induction hob with a total of four groups of inductors, wherein within the respective group, the inductors are electrically connected in series with each other.
  • the different groups of inductors are each driven with an associated driver circuit or supplied with electrical energy.
  • An induction hob is further from the document US 2007/0125771 A1 known. Furthermore, the disclosure EP 0 724 379 A1 a control device, in particular for an induction hob with a plurality of heating elements.
  • An induction hob comprises a circuit arrangement for operating a cooking zone of the induction hob.
  • the circuit arrangement comprises a parallel circuit in which two inductors are connected in parallel. In series with the parallel circuit, a current measuring element is connected.
  • the induction hob includes
  • the cooking zone can be heated by at least three inductors arranged side by side and two inductors can be supplied with electrical energy with a first driver circuit and the at least third inductor can be supplied with energy with a separate second driver circuit, wherein an inductor depends on a detection of a Preparation vessel is activated on the cooking zone via this inductor.
  • the inductors connected to the first driver circuit can be independently activated and deactivated.
  • the formulation of a juxtaposition of the inductors is understood to mean such a positioning in which the inductors are positioned side by side to each other. It should therefore be understood an arrangement in which the surfaces formed by the inductors on the cooktop panel arranged above are arranged side by side and do not partially overlap or even a surface is completely absorbed by the other. This would be the case with inductors of different radius, which are arranged radially inside one another, which should not be included here.
  • the induction hob is also designed with a circuit arrangement which has two separate driver circuits, wherein the at least three heating units in the form of the inductors are operated and supplied with energy by the two driver circuits.
  • the at least three inductors are also functionally assigned to these two driver circuits and are correspondingly supplied with individual power.
  • a particularly large cooking zone can be created by this concept, since the inductors are not in each other but positioned side by side, and moreover, the number is at least three inductors so large that a particularly large heatable surface can be generated.
  • a fourth inductor is provided adjacent to the three inductors associated with the cooking zone and which is further energized by the second driver circuit.
  • two driver circuits are thus provided, which are each assigned two inductors for power supply.
  • the surface design of the cooking zone and the individual electronic mode of operation can be particularly adapted and coordinated.
  • the entire cooking zone can be formed in a specific operating mode of the induction hob of two Operakochzonen.
  • Each of these two partial cooking zones preferably each again comprises at least two subzones.
  • Each of these subzones can be heated in particular by an inductor.
  • the two inductors of the subzones of the first partial cooking zone can be supplied with energy by the first driver circuit and the two inductors of the subzones of the second partial cooking zone can be supplied with energy by the second driver circuit.
  • an inductor, in particular all inductors, of the cooking zone each have or have a single coil. It is therefore not provided in this embodiment, that each heating unit in the form of an inductor has a plurality of coils formed in each other, which are then separately activated and deactivated, but that only a single coil is provided, which is then activated and deactivated. It allows circuitry a relatively simple and robust Design. In addition, in this context, the entire surface can be heated evenly with the heating unit.
  • the heating units are wound in an oval shape with regard to their winding shape, so that the cooking zone comprises at least three, in particular four, adjacent to one another and directly adjoining oval lower zones.
  • the cooking zone comprises at least three, in particular four, adjacent to one another and directly adjoining oval lower zones.
  • the first driver circuit has a half-bridge which is electrically connected in series with two relays connected in parallel. It is therefore provided in particular that a first half-bridge circuit of the first driver circuit is connected to a first signal path in which the first relay and the first heating unit are connected. This first circuit path is connected in parallel to a second circuit path in which a second relay and the second heating unit are connected.
  • the second driver circuit is designed, which also has a half-bridge circuit in series with a parallel circuit, in which case the parallel circuit in each case has a circuit path with a relay and connected in series to a heating unit.
  • a circuitry relatively simple concept can be provided, which also particularly in connection with the device for detecting a preparation vessel on the cooking zone can be particularly simple and reliable to recognize the occupancy of specific areas of the cooking zone with a preparation vessel.
  • very specific drainage strategies for detecting occupied partial areas of the cooking zone can take place by means of such a circuit design.
  • the heating units connected to the first driver circuit can be activated and deactivated independently of one another.
  • heating units associated with a driver circuit and functionally connected to this driver circuit for the power supply can be separately activated and deactivated, which makes it possible to heat cooking zone surfaces in a particularly flexible and variable manner.
  • the total area of the cooking zone with at least three heating units is greater than half the depth of the top plate of the hob and / or greater than or equal to half the width of the mounting plate.
  • the invention relates to a method for operating a cooking zone of the induction hob, which is formed from at least two Operakochzonen and each Operakochzone can be heated by an associated inductor, wherein the inductors are connected in parallel in parallel.
  • a current measuring element is connected in series with the parallel circuit and, depending on the current values of the current-measuring element, an occupancy of a partial cooking zone with a preparation vessel is detected.
  • a first step it is at first only ascertained whether there is a preparation vessel at all on the cooking zone, in which connection the exact local position of the preparation vessel is not yet determined.
  • the switching element remains closed in series with a first inductor in a further subsequent search step.
  • the switching element in series with the second inductor is then opened.
  • the switching element is then opened in series with the first inductor and the switching element is closed in series with the second inductor.
  • the hob is designed such that the one cooking zone can be heated by at least three inductors arranged side by side.
  • Two inductors are supplied with electrical energy by a first driver circuit.
  • the at least third inductor can be powered by a separate second driver circuit and is not connected to the first driver circuit and can not be powered by the first driver circuit.
  • An inductor is activated depending on detection of a cooking vessel on the cooking zone at a locally specific position via the driver circuit. In this regard, a very specific operating method of a cooking zone of a cooking field designed specifically for this purpose is made possible, so that a particularly large cooking zone can be operated in a particularly effective manner with regard to its areal design.
  • individually and variably the individual adjacently formed inductors can be activated and deactivated.
  • an occupancy of the entire first zone area which can be heated by the first two heating units is checked independently of a specific occupancy of a first subzone heatable by the first heating unit and a second subzone heatable by the second heating unit.
  • the approach to the detection of occupancy of the cooking zone with a preparation vessel is done in an efficient manner in view of the explicit size of the cooking zone in a strategic manner with different procedures and process steps to be performed.
  • a process operation in which not already the majority of the individual heating units with respect to the occupancy arranged thereon, but that in a higher search strategy initially associated with a driver circuit heating units and the entire area heated, namely the first zone area, in general, will be examined for occupancy.
  • this first step there is not already a detailed search as to whether a preparation vessel is installed on a single heating unit or on a surface of the cooking zone above each individual heating unit. Thereby, the process for occupancy detection of the cooking zone can be done faster and more accurate.
  • the most suitable heating unit activated which means that the respective heating unit of the first two heating units, which are provided for heating the first zone areas, is activated, on which then the preparation vessel is actually. If the vessel is located on both heating units which are assigned to the first driver circuit, then both heating units are activated. If the vessel is only located on one of the two heating units, only it is activated by the driver circuit and the other heating unit is deactivated by the first driver circuit.
  • this also applies to the at least third heating unit and the second driver circuit, wherein in an advantageous embodiment this applies analogously to the explanation of the first driver circuit with the first heating units, if the second driver circuit also supplies two separate heating units with energy.
  • an occupancy check of the entire second zone area which can be heated by the heating units connected to the second driver circuit is carried out simultaneously with the occupancy test for the first zone area.
  • this occupancy check method is a multi-stage process which progressively examines the entire cooking zone area in the first general steps and checks of the larger zone areas recognized thereon preparation unit is detected.
  • a further occupancy testing process is started next to a first preparation vessel that has already been set up and can be heated with at least one activated heating unit. It can therefore, if already a preparation process is running and at least one heating unit is activated by the functionally associated driver circuit, also in the wake of at least another preparation vessel are placed on this cooking zone and then there is another Beönsutzsvorgang.
  • the already activated heating unit remains in the active state and in particular the remaining areas of the cooking zone that are not occupied in the first occupancy check process are checked for occupancy. This is done in particular according to the above graded occupancy test method.
  • the further occupancy checking process is preferably started by the user by actuating an operating element. Unwanted activations of heating units can be prevented, so that no safety-critical operating conditions occur.
  • a method in which a relatively large cooking zone having at least three juxtaposed heating units, which are operated by at least two separate driver circuits, carried out a stepped occupancy testing method and is recognized depending on which heating units in a particularly efficient manner must be activated in order to heat the occupied areas.
  • a division of the cooking zone into such zone surfaces is generally carried out in the first place, which can be heated by the heating units connected to the separate driver circuits. Only then, if an occupancy is detected on one of these zone areas, is then further searched on this zone area, which subzone of this zone area is actually occupied by a preparation vessel. If this sub-zone is then detected, the most suitable heating unit for this heating of this sub-zone is activated.
  • the cooking zone area is divided into a corresponding equal number of zone areas regardless of how many heating units each of these zone areas is heated.
  • it is thus first checked in a method step whether preparation vessels are placed on one or more of these zone areas. Only then, when it is detected on a zone surface that a preparation vessel is placed on it, then in a further process step then checked more precisely within this zone area, where this preparation vessel is actually located locally.
  • those heating units which can heat this zone area are then checked with regard to their local positions of the subzones which can be heated for a respective occupation with the preparation vessel, this being carried out successively, in particular in chronological order. In particular, searching in the zone areas of the entire cooking zone area is performed simultaneously.
  • Advantageous embodiments of the hob according to the invention are to be regarded as advantageous embodiments of the method according to the invention. Further features of the invention will become apparent from the claims, the figures and the description of the figures.
  • Fig. 1 is shown in a schematic representation of a plan view of a hob 1, which has a mounting plate 2, which may be formed of glass or glass ceramic. On a top 3 of the mounting plate 2 preparation vessels, such as pans, pots or the like can be placed.
  • the hob 1 in the exemplary embodiment comprises three cooking zones 4, 5 and 6, which are different in terms of their surface dimensions and their surface shape.
  • the cooking zones 4 and 5 are circular and have different radii.
  • the maximum area size is indicated, which is thus recognizable to a user, where below the storage tray 2 in these positions for the cooking zones 4 and 5 is a radiator.
  • the hob 1 is formed in the embodiment as an induction hob, so that under the cooking zones 4 and 5 each have at least one inductor is formed.
  • each of these inductors has a single coil, which is wound in a corresponding circular, so that upon activation of the induction coil substantially the entire surface of the cooking zone 4, which is bounded by the contour 41, is heated, and in view of Cooking zone 5 which is limited by the contour 51, this is also heated by an induction coil.
  • the cooking zones 4 and 5 are arranged spaced from each other, wherein they are also spaced apart from the cooking zone 6 are arranged.
  • At least one of the cooking zones 4 and 5 comprise a plurality of induction coils, which are separately activatable and deactivatable and are formed as circles arranged inside each other, so that these independent induction coils have different radii.
  • a cooking zone 4 and 5 can also be heated in radially smaller and larger surface areas.
  • the cooking zone 6 is formed as a particularly large cooking zone area, which is also formed rectangular in terms of their shape beyond.
  • the cooking zone 6 comprises four inductors arranged below the mounting plate 2, of which each inductor has a single induction coil. With regard to the shape of these are arranged side by side and have an oval shape, as in Fig. 1 is shown. The inductors adjoin one another in such a way that the heatable surface can be heated almost completely. Owing to the oval shape of the wound induction coils of the individual inductors 6a, 6b, 6c and 6d designed as heating units, particularly uniform surface heating is possible. As can be seen, these inductors 6a to 6d with their induction coils are not arranged in cascade with one another, but next to each other and all have the same geometric dimensions.
  • the hob 1 comprises a device 16 for detecting a preparation vessel on the cooking zones 4, 5 and 6.
  • a device 16 for detecting a preparation vessel on the cooking zones 4, 5 and 6. this is to be seen with regard to the recognition of a preparation vessel on the cooking zone 6, which in terms of area very large and larger than the surfaces of the cooking zone 4 and 5 together.
  • the surface of the cooking zone 6 extends substantially over at least 80%, preferably at least 90% of the depth of the hob 1 and thus also the mounting plate 2, which means an extension in the y-direction.
  • the cooking zone 6 has a surface in the width (x-direction), which in the embodiment comprises at least 30%, preferably 40% of the total width extension of the mounting plate 2.
  • the device 16 preferably comprises a plurality of sensors, which are capacitive or inductive working, so that the occupancy can be reliably detected.
  • the hob 1 further comprises a circuit arrangement 7, which is designed to supply power to the individual heating units of the cooking zones 4 to 6, and the inductors 6a to 6d comprises.
  • the circuit arrangement comprises a first driver circuit 8 and a separate second driver circuit 9 for this purpose.
  • the first driver circuit 8 is used to supply the two first heating units or inductors 6a and 6b formed.
  • the second drive circuit 9 is designed to supply power to the two further heating units or inductors 6c and 6d.
  • the two driver circuits 8 and 9 are independently operable.
  • the hob 1 comprises a control unit, which is associated with the circuit arrangement 7 component-specific and functional.
  • the control unit By means of the control unit, the individual inductors 6a to 6d are individually controlled and activated and deactivated accordingly, and the signals of the device 16 can be correspondingly processed with this control unit.
  • the first driver circuit 8 comprises a first half-bridge circuit 10, which is connected in series with a parallel circuit 20.
  • the parallel circuit 20 comprises a first circuit branch in which a first relay 11 is connected in series with the induction coil of the inductor 6a and thus the first heating unit.
  • a relay 12 is also connected, which is connected in series with the induction coil of the second inductor 6b and the second heating unit.
  • the second driver circuit 9 is constructed analogously to the first driver circuit 8 and also comprises a half-bridge circuit 13 which is connected in series with a parallel circuit.
  • this parallel circuit comprises a first circuit branch in which a relay 14 is connected in series with an induction coil of the third inductor 6c or the third heating unit.
  • another relay 15 is connected in series with an induction coil of the fourth inductor 6d and the fourth heating unit, respectively.
  • These sub-zones 61a and 61b essentially represent in terms of area the size of the oval configurations of the induction coils arranged underneath, which are characterized by the corresponding contours on the upper side 3 of the mounting plate 2.
  • the second driver circuit 9 is constructed analogously to the first driver circuit 8 and also comprises a half-bridge circuit 13 connected in series with one another Parallel circuit 21 is connected.
  • This parallel circuit 21 also here comprises a first circuit branch in which a relay 14 is connected in series with an induction coil of the third inductor 6c or the third heating unit.
  • another relay 15 is connected in series with an induction coil of the fourth inductor 6d and the fourth heating unit, respectively.
  • a current measuring element 22 is connected in series with the parallel circuit 20 in series with the parallel circuit 20, a current measuring element 22 is connected.
  • the current measuring element 22 is component-specific also associated with the device 16 for pot detection or occupancy detection of the cooking zone.
  • the second driver circuit 9 also has a current measuring element 23, which is connected in series with the parallel circuit 21.
  • the current measuring elements 22 and 23 of the separate driver circuits 8 and 9 are connected between the half-bridge circuits 10 and 13 and the parallel circuits 20 and 21, respectively.
  • the current measuring element 22 could be connected in series with the parallel circuit 20 even after the parallel circuit 20, as the dashed box symbolizes.
  • the interconnection of the current measuring element 23 could be provided after the parallel circuit 21 and in series.
  • the induction hob 1 also includes an operating device 24, which is formed on the hob plate or mounting plate 2.
  • This operating device 24 may be formed at least partially touch-sensitive. It can have a plurality of operating elements and, moreover, also comprise a display unit. In particular, the operating device 24 has an operating element 25, which may also be formed touch-sensitive. With this control element 25 For example, a user-defined activation of an occupancy recognition test of the entire cooking zone 6 can be carried out.
  • the large-area cooking zone 6 is formed from several partial cooking zones.
  • two partial cooking zones 61 and 62 are provided, whose corresponding zone areas are identified. These are contiguous and immediately adjacent to each other.
  • Each of these partial cooking zones 61 and 62 has in the exemplary embodiment two sub-zones 61a and 61b and 62a and 62b.
  • the areas of the subzones are defined in terms of size by the coils of the inductors 6a to 6d, which are wound in an oval fashion, or their size.
  • the induction hob 1 is designed so that at least the cooking zone 6 can be operated in two different operating modes.
  • a first operating mode that the two partial cooking zones 61 and 62, which form the entire cooking zone 6, are operated together and thus form the entire cooking surface of the cooking zone 6.
  • this first operating mode provision is made in particular for all partial cooking zones 61 and 62 and in particular also the subzones 61 a, 61 b, 62 a and 62 b to be supplied with the same electrical power.
  • this relates to the partial cooking zones 61 and 62 occupied by a preparation vessel 17 or 18 and the subzones 61 a, 61 b, 62 a and 62 b formed.
  • the subzones 61 a, 61 b, 62 a and 62 b respectively locally and functionally associated inductors 6 a to 6 d can be fed only with the same power when this first mode of operation is activated.
  • those inductors 6a to 6d, their associated sub-zones 61a, 61b, 62a and 62b or the corresponding Operakochzonen 61 and 62 on the mounting plate 2, which are covered with a preparation vessel 17 or 18, only with the same electrical Power can be fed.
  • an occupancy recognition test is performed by means of the device 16, as will be explained later.
  • a first occupancy detection test is performed automatically. If a preparation vessel 17 or 18 is then detected at specific locations, the inductors 6a to 6d which are correspondingly occupied via the subzones 61a, 61b, 62a and 62b are activated. If a further occupancy check is subsequently required or is to be carried out, this can only be started user-defined. For this purpose, the user must press the control element 25. An automatic second occupancy detection test and thus starting a second occupancy detection phase automatically is therefore not possible.
  • the cooking zone 6 is also operable in its second mode of operation by allowing the partial cooking zones 61 and 62 to be independently switched on and off. In this second operating mode, the partial cooking zones 61 and 62 can also be operated independently of one another with different powers. In this second operating mode quasi an entire cooking zone 6 does not exist and the partial cooking zones 61 and 62 are to be seen as separate autonomous cooking zones analogous to the other cooking zones 4 and 5.
  • a multi-stage search method is performed with regard to the occupancy detection process-specific. For this purpose, it is checked in a first step, if ever a preparation vessel is arranged on the entire cooking zone 6, which is searched in this first search step only superordinate and not local specific for an occupancy.
  • the partial cooking zones 61 and 62 with their zone areas shown accordingly are preferably formed with regard to the number and their size depending on the number of driver circuits 8 and 9.
  • the first partial cooking zone 61 is thus formed such that it represents approximately half of the entire cooking zone surface of the cooking zone 6 and in particular includes the surfaces of the regions of the cooking zone 6, which can be heated with the two first inductors 6a and 6b.
  • the second partial cooking zone 62 is formed such that it the area of the cooking zone 6 comprises, through which the further inductors 6c and 6d can be heated.
  • a general occupancy of the cooking zone 6 is thus first checked in a general and higher-order search strategy.
  • low-voltage measuring signals are generated by the device 16, which generate an oscillation in one of the series resonant circuits formed by the inductors 6a to 6d and the indicated capacitors.
  • all switching elements in the form of relays 11 to 15 are closed.
  • the current measuring elements 22 and 23 then correspondingly occurring current values are detected, it being possible to detect, depending on the current values, whether at least one preparation vessel is located on the cooking zone 6.
  • the relays 11 and 14 are then opened and the relays 12 and 15 are closed.
  • the relays 11 and 14 are then opened and the relays 12 and 15 are closed.
  • relays 11 and 14 are opened and the relays 12 and 15 remain closed and subsequently the relays 11 and 14 are closed and the relays 12 and 15 are opened in the following.
  • inductor 6a to 6b is then supplied with electrical energy by closing the series-connected relays 11 to 15, whose associated sub-zone 61a, 61b, 62a and 62b is also explicitly occupied with a preparation vessel.
  • the remaining inductors, whose associated subzones are not occupied, are or will remain deactivated.
  • Such occupancy detection phase takes in the embodiment about 5 seconds. During this period, preparation vessels 17 and 18 can be removed or placed, and this is then also recognized. If an occupancy recognition phase has expired and ended accordingly, an additional installation of a preparation vessel on the cooking zone 6 will not be detected in the further course, and this further preparation vessel will then not be heated either. Only when the user actively activates the control element 25, a further occupancy detection test is started and then detected the additionally prepared after the first occupancy detection phase preparation vessel.
  • a cooking vessel detected during an occupancy detection phase can be displaced (but not removed) on the cooking zone 6 in this first operating mode after expiration of the occupancy detection phase on the cooking zone 6, and this displacement is detected. Then, those inductors 6a to 6d are activated which are required for heating the preparation vessel at the new location, whereby those inducers 6a to 6d, which are now not occupied compared to the original position of the preparation vessel before the displacement, are deactivated.
  • the sub-zones 61 a, 61 b, 62 a and 62 b shown by way of example are the same in terms of surface area in terms of area and also the same in terms of their shape. It can also be provided that at least one sub-zone is larger and / or formed with a different shape. This also depends in particular on the design and size of the inductor 6a to 6d arranged underneath and associated therewith.
  • the relay 13 is opened because no preparation vessel is placed on the sub-zone 62a.
  • the further sub-zones 61 a, 61 b and 62 b are covered with the preparation vessels 17 and 18, so that the associated underneath and thus below the cooktop plate or mounting plate 2 arranged inductors 6 a, 6 b and 6 d must be supplied with energy, including the relay 11 , 12 and 15 are closed.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)

Claims (7)

  1. Table de cuisson par induction comprenant un agencement de circuit (7) destiné à faire fonctionner une zone de cuisson (6) de la table de cuisson par induction (1), laquelle zone de cuisson présente un montage en parallèle (20, 21) dans lequel deux inducteurs (6a à 6d) sont connectés en parallèle, un élément de mesure de courant (22, 23) étant connecté en série par rapport au montage en parallèle (20, 21) et un dispositif (16) d'identification d'affectation d'au moins une zone de cuisson partielle (61, 62) de la zone de cuisson (6) avec un récipient de préparation (17, 18) étant réalisé, lequel dispositif présente l'élément de mesure de courant (22, 23), la zone de cuisson (6) pouvant être échauffée par au moins trois inducteurs (6a à 6d) disposés les uns à côté des autres, et deux inducteurs (6a à 6d) pouvant être alimentés en énergie électrique par un premier circuit d'excitation (8, 9), les inducteurs (6a à 6d) reliés au premier circuit d'excitation (8, 9) étant activables et désactivables indépendamment les uns des autres, caractérisée en ce que au moins le troisième inducteur (6a à 6d) peut être alimenté en énergie par un deuxième circuit d'excitation (8, 9) séparé, la table de cuisson par induction (1) pouvant fonctionner dans un premier mode de fonctionnement dans lequel les zones de cuisson partielles (61, 62) fonctionnent en commun et forment ainsi une surface de cuisson totale de la zone de cuisson (6), toutes les zones de cuisson partielles (61, 62) étant alimentées avec la même puissance électrique et un inducteur (6a à 6d) étant activable en fonction d'une identification d'un récipient de préparation (17, 18) sur la zone de cuisson (6) par l'intermédiaire de cet inducteur (6), le dispositif (16) d'identification d'affectation étant réalisé pour exécuter un processus de recherche à plusieurs étages pour l'identification d'affectation de toute la zone de cuisson (6).
  2. Table de cuisson par induction selon la revendication 1, caractérisée en ce qu'un quatrième inducteur (6a à 6d) est alimenté en énergie par le deuxième circuit d'excitation (8, 9).
  3. Procédé de fonctionnement d'une zone de cuisson (6) d'une table de cuisson par induction (1), laquelle zone de cuisson est formée à partir d'au moins deux zones de cuisson partielles (61, 62), et chaque zone de cuisson partielle (61, 62) peut être échauffée par un inducteur associé (6a à 6d), les inducteurs (6a à 6d) étant connectés en parallèle dans un montage en parallèle (20, 21), un élément de mesure de courant (22, 23) étant connecté en série par rapport au montage en parallèle (20, 21) et une affectation d'une zone de cuisson partielle (61, 62) avec un récipient de préparation (17, 18) étant identifiée en fonction de valeurs de courant détectées par l'élément de mesure de courant (22, 23), la zone de cuisson (6) étant échauffée par au moins trois inducteurs (6a à 6d) disposés les uns à côté des autres, et deux inducteurs (6a à 6d) étant alimentés en énergie électrique par un premier circuit d'excitation (8, 9), les inducteurs (6a à 6d) reliés au premier circuit d'excitation (8, 9) étant activables et désactivables indépendamment les uns des autres, caractérisé en ce que au moins le troisième inducteur (6a à 6d) est alimenté en énergie par un deuxième circuit d'excitation (8, 9) séparé, la table de cuisson par induction (1) fonctionnant dans un premier mode de fonctionnement dans lequel les zones de cuisson partielles (61, 62) fonctionnent en commun et forment ainsi une surface de cuisson totale de la zone de cuisson (6), toutes les zones de cuisson partielles (61, 62) étant alimentées avec la même puissance électrique et un inducteur (6a à 6d) étant activable en fonction d'une identification d'un récipient de préparation (17, 18) sur la zone de cuisson (6) par l'intermédiaire de cet inducteur (6), le dispositif d'identification d'affectation étant réalisé pour exécuter un processus de recherche à plusieurs étages pour l'identification d'affectation de toute la zone de cuisson (6).
  4. Procédé selon la revendication 3, caractérisé en ce que respectivement un élément de commutation (11, 12, 14, 15) est connecté en série pour chaque inducteur (6a à 6d) dans le montage en parallèle (20, 21) et en ce que dans une première étape de recherche pour l'identification d'affectation sur la zone de cuisson totale (6), les deux éléments de commutation (11, 12, 14, 15) sont fermés et en ce qu'en fonction de la valeur de courant sur l'élément de mesure de courant, une affectation générale de la zone de cuisson (6) avec un récipient de préparation (17, 18) est détectée indépendamment de la localisation précise du récipient de préparation (17, 18) sur la zone de cuisson (6).
  5. Procédé selon la revendication 4, caractérisé en ce que dans une étape de recherche supplémentaire, l'élément de commutation (11, 12, 14, 15) en série par rapport au premier inducteur (6a à 6d) reste fermé et en ce que l'élément de commutation (11, 12, 14, 15) en série par rapport au deuxième inducteur (6a à 6d) est ouvert et en ce qu'en fonction de la valeur de courant sur l'élément de mesure de courant (22, 23), il est identifié si la première zone de cuisson partielle (61, 62) est affectée avec un récipient de cuisson (17, 18), et en ce que dans une étape de recherche supplémentaire, l'élément de commutation (11, 12, 14, 15) en série par rapport au premier inducteur (6a à 6d) est ouvert et en ce que l'élément de commutation (11, 12, 14, 15) en série par rapport au deuxième inducteur (6a à 6d) est fermé et en ce qu'en fonction de la valeur de courant sur l'élément de mesure de courant (22, 23), il est identifié si la deuxième zone de cuisson partielle (61, 62) est affectée avec un récipient de cuisson (17, 18).
  6. Procédé selon la revendication 5, caractérisé en ce qu'après l'identification d'affectation, les inducteurs (6a à 6d) sont alimentés en énergie sur les zones de cuisson partielles (61, 62) desquelles une affectation a été identifiée, et en ce que, pour cela, les éléments de commutation (11, 12, 14, 15) connectés en série par rapport aux inducteurs respectifs (6a à 6d) sont fermés.
  7. Procédé selon l'une quelconque des revendications 3 à 6, caractérisé en ce que la table de cuisson (1) est réalisée de manière à ce qu'une zone de cuisson (6) puisse être échauffée par au moins trois inducteurs (6a à 6d) disposés les uns à côté des autres et que deux inducteurs (6a à 6d) puissent être alimentés en énergie électrique par un premier circuit d'excitation (8, 9) et que au moins le troisième inducteur (6a à 6d) puisse être alimenté en énergie par un deuxième circuit d'excitation (8, 9) séparé et qu'un inducteur (6a à 6d) soit activé en fonction d'une identification d'un récipient de préparation (17, 18) sur la zone de cuisson (6) par l'intermédiaire de cet inducteur (6a à 6d).
EP11707358.5A 2010-03-03 2011-02-09 Plaque de cuisson comprenant au moins une zone de cuisson et procédé permettant de faire fonctionner une plaque de cuisson Active EP2543233B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201030314A ES2388028B1 (es) 2010-03-03 2010-03-03 Encimera de cocción con al menos una zona de cocción y procedimiento para accionar una encimera de cocción.
PCT/EP2011/051851 WO2011107328A1 (fr) 2010-03-03 2011-02-09 Plaque de cuisson comprenant au moins une zone de cuisson et procédé permettant de faire fonctionner une plaque de cuisson

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US (1) US8791398B2 (fr)
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CN (1) CN102792769B (fr)
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US20120321761A1 (en) 2012-12-20
ES2632566T3 (es) 2017-09-14
ES2388028A1 (es) 2012-10-05
US8791398B2 (en) 2014-07-29
ES2388028B1 (es) 2013-08-23
CN102792769A (zh) 2012-11-21
WO2011107328A1 (fr) 2011-09-09
EP2543233A1 (fr) 2013-01-09
CN102792769B (zh) 2015-09-30

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