EP2639514A1 - Dispositif d'appareil de cuisson - Google Patents

Dispositif d'appareil de cuisson Download PDF

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Publication number
EP2639514A1
EP2639514A1 EP13157606.8A EP13157606A EP2639514A1 EP 2639514 A1 EP2639514 A1 EP 2639514A1 EP 13157606 A EP13157606 A EP 13157606A EP 2639514 A1 EP2639514 A1 EP 2639514A1
Authority
EP
European Patent Office
Prior art keywords
unit
static
thermally active
cooking
sensor
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
EP13157606.8A
Other languages
German (de)
English (en)
Other versions
EP2639514B1 (fr
Inventor
Rafael Alonso Esteban
Carlos Franco Gutierrez
Jose Ramon Garcia Jimenez
Jose Andres Garcia Martinez
Ignacio Garde Aranda
Sergio Llorente Gil
David Paesa García
Julio Rivera Peman
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 Bosch und Siemens Hausgeraete GmbH
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by BSH Bosch und Siemens Hausgeraete GmbH filed Critical BSH Bosch und Siemens Hausgeraete GmbH
Publication of EP2639514A1 publication Critical patent/EP2639514A1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/10—Tops, e.g. hot plates; Rings
    • F24C15/102—Tops, e.g. hot plates; Rings electrically heated

Definitions

  • the invention is based on a cooking device device according to the preamble of claim 1.
  • the object of the invention is, in particular, to provide a generic device with improved properties in terms of noise development prevention.
  • the object is achieved by the features of claim 1, while advantageous embodiments and modifications of the invention can be taken from the dependent claims.
  • the invention is based on a cooking device device, in particular a cooktop device, with at least one sensor unit which is provided to determine at least one cooking parameter, and with at least one overheating prevention unit, which is provided to prevent overheating of the at least one sensor unit.
  • the overheating prevention unit has at least one static, thermally active unit.
  • a "cooking device device” should be understood in particular to mean a device which is intended to be used in a cooking device, for example an oven, a microwave and / or a hob, in particular a hob with a variable cooking zone, for example a matrix hob.
  • a “sensor unit” should in particular be understood to mean a unit which has at least one sensor element.
  • a “sensor element” is to be understood as meaning, in particular, an element which is intended to be a physical variable, in particular a temperature, an advantageous electromagnetic radiation, a mass, a length, an electrical voltage and / or an electric current other, preferably electrical, physical quantity, in particular a voltage, a current and / or a digital signal to convert.
  • the sensor unit has at least one housing unit which is provided for delimiting at least sensor elements of the sensor unit from at least one other unit, in particular a heating unit and / or a power electronics unit, the cooking appliance device and / or a cooking appliance in which the cooking appliance device is installed.
  • the housing unit is at least substantially, in particular at least 50%, advantageously at least 80%, preferably at least 95%, of at least one metal, in particular at least aluminum, formed to a low susceptibility of the sensor unit by the influence of electromagnetic radiation, in particular heat radiation and / or radio waves to achieve and / or to achieve a high thermal conductivity of the housing unit.
  • the sensor unit has at least one evaluation electronics, in particular an amplifier unit, which is provided to condition measured values of the sensor element, in particular to amplify a signal of the sensor element.
  • a "cooking size" is to be understood in particular a characteristic that characterizes a cooking operation.
  • the cooking size represents a parameter of the cooking appliance device, a parameter of a food container, in particular a pot, a pan, a baking tray and / or a brewer, and / or a characteristic of food to be cooked in the food container.
  • a "superheat avoidance unit” is intended in particular to mean a Unit, which is intended to increase a temperature of the sensor unit above a certain limit, in particular at most 100 ° C, advantageously at most 80 ° C, preferably at most 60 ° C, at least for a certain time, in particular for at least 20 minutes, advantageously for at least 40 minutes, preferably for at least 60 minutes.
  • a static, thermally active unit is meant in particular a unit having at least one static, thermally active element.
  • a "static, thermally active element” is to be understood in particular an element which is intended to transport and / or absorb heat, wherein in the heat transfer and / or the heat absorption a flow of matter is dispensable, in particular one of a pure convection deviating matter flow is dispensed with.
  • the static, thermally active element is provided, with a heating of 20 ° C up to a temperature 5 K above the threshold amount of heat of at least 50 J, in particular at least 100 J, advantageously at least 150 J, preferably at least 200 J per gramme weight and / or per second to absorb an amount of heat of at least 0.5 J, advantageously at least 1 J, preferably at least 2 J, in particular against an existing temperature gradient.
  • a low volume can be achieved because it can be dispensed with the use of an additional fan.
  • the static, thermally active unit has at least two different types of static, thermally active elements.
  • efficient overheating prevention can be achieved.
  • the static, thermally active unit has at least one static, thermally active element designed as a Peltier element.
  • a "Peltier element” is to be understood in particular as meaning a static, thermally active unit which has at least two active zones, in particular surfaces, and which is intended to transport heat from one of the active zones to another of the active zones by means of an electric current flow , Preferably, a heat transport direction is dependent on a direction of flow.
  • a powerful and / or efficient cooling can be achieved.
  • cooling can also be achieved if a temperature of the sensor unit is lower than a temperature of a coupled heat absorption unit.
  • the static, thermally active unit has at least one static, thermally active element designed as a latent heat storage element.
  • a "latent heat storage element” is to be understood in particular to be an element which has at least one phase boundary, in particular between a solid phase and a liquid and / or dissolved phase, at normal pressure at at least one limit temperature and is intended, when the phase boundary is exceeded or the limit temperature of a temperature below the limit temperature to a temperature above the limit temperature, heat, in the form of phase change heat, in particular resulting from a melting and / or enthalpy of solution, and / or upon cooling from a temperature above the threshold temperature to a temperature below Limit temperature heat, in the form of phase change heat to give.
  • the limit temperature is at least 30 ° C, preferably at least 40 ° C, preferably at least 50 ° C.
  • the limit temperature is at most 100 ° C, preferably at most 80 ° C, preferably at most 70 ° C.
  • the latent heat storage element is provided to absorb a heat quantity of at least 1 Wh, in particular at least 2 Wh, advantageously at least 3 Wh, preferably at least 4 Wh, when passing over the phase boundary.
  • the latent heat storage element has at least one housing which is filled with latent heat storage material.
  • this housing is at least largely, in particular at least 50%, advantageously at least 80%, preferably at least 95%, of at least one metal, in particular aluminum, formed. In particular, it is possible to achieve a constant temperature over a prolonged period, which can lead to increased measuring precision.
  • the overheating prevention unit has at least one heat absorption unit which is thermally connected to the sensor unit via the static, thermally active unit.
  • the heat receiving unit is partially formed integrally with the static, thermally active unit.
  • a "heat absorption unit" is to be understood in particular a unit which is intended to serve as a heat sink.
  • the heat absorption unit has at least one heat sink and / or at least one fan.
  • the heat sink is designed as a heat sink of the power electronics, as a shielding unit of a heating element, in particular an induction heating element, and / or as a housing part of a Garellavorraum having cooking appliance.
  • the heat absorption unit has at least one heat pipe, which is intended to produce good thermal contact between the heat sink and the static, thermally active unit.
  • the fan is intended to guide at least one fluid, in particular air, along the heat sink, wherein the fluid is intended to absorb and remove heat from the heat sink.
  • a continuous cooling can be achieved.
  • a reduction of required parts can be achieved.
  • costs can be saved.
  • the sensor unit is provided to determine at least one cooking temperature parameter.
  • a cooking temperature parameter is to be understood in particular to mean a cooking parameter which is a temperature of a food item and / or a Gargut mattersers reflects.
  • the sensor unit has at least one non-contact temperature sensor, in particular an infrared sensor.
  • the sensor unit is provided to determine a weight of the food and / or Gargut toysnisses, measure a performance characteristic, in particular a current of a heating element, and / or to determine a size of the Gargut spanisses.
  • the invention can be used advantageously, since here a temperature of the sensor can influence a measurement result particularly strong.
  • the sensor unit has at least one temperature sensor which is provided to determine a temperature parameter of the sensor unit.
  • the temperature sensor is designed as a thermistor.
  • an improved measurement can be achieved.
  • an influence of a temperature of the sensor unit on a measurement result, in particular mathematically, can be corrected.
  • the cooking appliance device has at least one control unit which is provided to activate at least one static, thermally active element, in particular at least one Peltier element, as a function of values of the temperature characteristic.
  • a "control unit” should in particular be understood to mean an electronic unit which is preferably at least partially integrated in a control and / or regulating unit of a cooking appliance.
  • the control unit preferably comprises a computing unit and, in particular in addition to the computing unit, a memory unit with a control and / or regulating program stored therein, which is intended to be executed by the computing unit.
  • the control unit is designed as an integrated circuit.
  • the control unit is provided to activate a static, thermally active element when a value of the temperature parameter exceeds a limit value.
  • FIG. 1 shows a designed as an induction hob cooking device 10 with four designed as hob cooking device devices 12, 14, 16, 18.
  • the cooking device 10 has four formed as induction heating elements heating elements 22, 24, 26, 28, which are arranged under a hob plate 20. On the hob plate 20 28 heating zones are specified by the heating elements 22, 24, 26, in which cooking vessels 30 or cooking utensils can be placed to a warming.
  • FIG. 2 shows a section along the line II-II in FIG. 1 by the cooking appliance device 12, for example.
  • the cooking appliance device 12 has a sensor unit 40.
  • the sensor unit 40 is provided to determine a temperature of the cooking vessel 30.
  • the sensor unit 40 has a sensor element 42 designed as an infrared sensor.
  • the sensor unit 40 has an evaluation 44.
  • the sensor unit 40 also has a temperature sensor 46, which is provided to determine a temperature of the sensor unit 40.
  • the sensor element 42, the evaluation electronics 44 and the temperature sensor 46 are accommodated in a housing unit 48 of the sensor unit 40.
  • the housing unit 48 is formed of aluminum.
  • the housing unit 48 has a window 84, alternatively an opening, through which the sensor element 42 can perform measurements.
  • the sensor element 42 is thermally coupled to the housing unit 48, for example via an electrically insulating thermal paste or the like.
  • the sensor unit 40 of the cooking device device 12 is arranged in a cooking mode under the heating element 22. Wherein a field of view of the sensor element 42 through the heating element 22 through to the hob plate 20 in the infrared spectral range is optically clear.
  • the cooktop panel 20 is at a location 21 at the infrared radiation of the Cooking vessel 30 is transmitted through the hob plate 20, specially treated, for example by laser bombardment, to improve a transmissivity and / or infrared insulating properties.
  • an optical guide element 82 is arranged in order to avoid stray light influences on the sensor element 42.
  • the optical guide element 82 is formed as a glass fiber, which connects the point 21 with the sensor unit 40. Alternatively, the optical guide element 82 can also be dispensed with if the sensor unit 40 is arranged in the free line of sight to the point 21.
  • the heating element 22 has a shielding unit 23, which is provided to intercept generated by the heating element 22, alternating electromagnetic fields to prevent their influence on electronics of the cooking appliance 10.
  • the shielding unit 23 is made of aluminum.
  • the shielding unit 23 is formed as a sheet metal.
  • the cooking appliance 10 has a power electronics unit 50, which is provided to supply the heating elements 22, 24, 26, 28 with energy.
  • the power electronics unit 50 is cooled by a heat sink 52.
  • the cooking device device 12 furthermore has an overheating prevention unit 60, which is provided to prevent overheating of the sensor unit 40.
  • the overheat prevention unit 60 includes a static thermally active unit 62.
  • the static, thermally active unit 62 has a first static, thermally active element 64 designed as a Peltier element. A first active zone of the first static thermally active element 64 is directly connected to the housing unit 48 of the sensor unit 40.
  • the overheating preventing unit 60 further includes a heat receiving unit 70 thermally connected to the sensor unit 40 via the first static thermally active unit 62.
  • the heat receiving unit 70 has a heat pipe 72.
  • a first end of the heat pipe 72 is directly connected to a second active zone of the first static thermally active element 64.
  • a second end of the heat pipe 72 is directly connected to the heat sink 52 of the power electronics unit 50.
  • the heat sink 52 is part of the heat absorption unit 70.
  • first active zone of the first static, thermally active element 64 is connected directly to the heat sink 52 and a heat pipe is arranged between the second active zone of the first static, thermally active element 64 and the sensor unit 40, or that both of the active zones are connected via a heat pipe to the sensor unit 40 and the heat sink 52, respectively.
  • the cooking device device 12 has a control unit 80, which is provided to activate the first static, thermally active element 64 as a function of values of the temperature characteristic of the temperature sensor 46 of the sensor unit 40.
  • the control unit 80 is further provided to control the power electronics unit 50.
  • the control unit 80 is provided to activate the first static thermally active element 64 when a temperature of the sensor unit 40 exceeds a threshold temperature of 60 ° C. Heat is then removed from the housing unit 48 at the first active zone of the first static thermally active element 64 and delivered to the second active zone, from where it is conducted via the heat pipe 72 to the heat sink 52.
  • control unit 80 is provided only for activation of the first static, thermally active element 64 and is integrated as an integrated circuit in the evaluation electronics 44 of the sensor unit 40.
  • control unit 80 is provided to operate at a temperature below 55 ° C, the first static, thermally active element 64 in the reverse direction and to increase a temperature of the sensor unit 40 in order to achieve a temporally constant temperature as possible.
  • the first static thermally active element 64 has a typical power factor of 1.5 and is designed to carry a heat flux of 5W.
  • the heat pipe 72 is dispensed with and the heat sink 52 is not part of the heat absorption unit 70 (dashed in FIG FIG. 2 indicated).
  • a first active zone of a first static thermally active element 64 ' is directly connected to the housing unit 48 of the sensor unit 40, and a second active zone of the first static thermally active element 64 is directly connected to the shielding unit 23, the shielding unit 23 being part the heat receiving unit 70 is.
  • FIG. 3 a further embodiment of the invention is shown.
  • the following descriptions are essentially limited to the differences between the embodiments, with respect to the same components, features and functions on the description of the embodiment of FIGS. 1 and 2 can be referenced.
  • identically designated components in particular with regard to components with the same reference numerals, can in principle also to the drawings and / or the description of the embodiment of FIGS. 1 and 2 to get expelled.
  • FIG. 2 shows an alternative embodiment of a cooking appliance device 12a.
  • the cooking device device 12a has a sensor unit 40a and an overheating prevention unit 60a with a static, thermally active unit 62a.
  • the static, thermally active unit 62a has two different types of static, thermally active elements 64a, 66a.
  • the cooking device device 12a has a first static, thermally active element 64a designed as a Peltier element.
  • the static, thermally active unit 62a has a second static, thermally active element 66a designed as a latent heat storage element.
  • the second static thermally active element 66a is formed as a housing 68a filled with latent heat storage medium.
  • the housing 68a is made of aluminum.
  • paraffin As a latent heat storage medium paraffin is filled in the housing 68 a, which has a phase boundary, a melt transition, at 60 ° C.
  • the paraffin has a specific heat of fusion of 200 J / g.
  • 90 grams of the paraffin is poured hot into the housing 68a, leaving a cavity in the housing 68a upon cooling.
  • paraffins for example, with melting temperatures between 45 ° C and 60 ° C, conceivable.
  • a first active zone of the first static thermally active element 64a is directly connected to a housing unit 48a of the sensor unit 40a.
  • a second active zone of the first static thermally active element 64a is directly connected to the housing 68a of the second static thermally active element 66a. Due to the high heat storage capacity, a temperature of the sensor unit 40a can be kept constant for one hour assuming heat transfer of the first static, thermally active element 64a of 5 W.
  • the second static thermally active element 64a forms a heat receiving unit 70a. It is conceivable that cooling fins are arranged on uncovered outer walls of the housing 68a in order to give off heat.
  • the first static, thermally active element 64a is dispensed with, wherein the housing unit 48a and the housing 68a are in direct contact. Paraffin with a melting temperature of 50 ° C is preferred here. In particular, an amount of paraffin can be reduced because heat input by electric power of the first static thermally active element 64a is eliminated. Likewise, a control of the first static, thermally active element 64a is omitted, and it is possible to dispense with a temperature sensor 46a of the sensor unit 40a.
  • Cooking appliance casing 12 Garellavorides 70 Heat receiving unit 14 Garellavorides 72 heat pipe 16 Garellavorides 80 control unit 18 Garellavorides 82 optical guide element 20 Hotplate 84 window 21 Job 22 heating element 23 shielding 24 heating element 26 heating element 28 heating element 30 cooking pot 40 sensor unit 42 sensor element 44 evaluation 46 temperature sensor 48 housing unit 50 Power electronics unit 52 heatsink 60 Overheating prevention unit 62 static, thermally active unit 64 static, thermally active element 66 static, thermally active element

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Cookers (AREA)
EP13157606.8A 2012-03-14 2013-03-04 Dispositif d'appareil de cuisson Active EP2639514B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201230383 2012-03-14

Publications (2)

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EP2639514A1 true EP2639514A1 (fr) 2013-09-18
EP2639514B1 EP2639514B1 (fr) 2021-05-12

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EP13157606.8A Active EP2639514B1 (fr) 2012-03-14 2013-03-04 Dispositif d'appareil de cuisson

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102013206868A1 (de) * 2013-04-16 2014-05-08 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Kühlung eines Halbleiterbauteils und Vorrichtung
EP3623705A1 (fr) * 2018-09-11 2020-03-18 Convotherm Elektrogeräte GmbH Appareil de cuisson
EP3477209B1 (fr) * 2017-10-27 2020-04-08 Whirlpool Corporation Four comportant un dispositif d'imagerie

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1475583A1 (fr) * 2003-05-07 2004-11-10 Samsung Electronics Co., Ltd. Plaque à conditionnement thermique pour chauffer ou réfrigérer des repas
WO2005076667A1 (fr) * 2004-02-04 2005-08-18 Ceramaspeed Limited Dispositif de chauffage electrique
DE102004055475B3 (de) * 2004-11-17 2006-07-20 Schott Ag Kochfeld
WO2009083383A1 (fr) * 2007-12-31 2009-07-09 Arcelik Anonim Sirketi Appareil électroménager
WO2011086506A2 (fr) * 2010-01-18 2011-07-21 BSH Bosch und Siemens Hausgeräte GmbH Appareil électroménager
EP2413041A1 (fr) * 2010-07-30 2012-02-01 Miele & Cie. KG Appareil de cuisson

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1258073B (it) * 1992-04-29 1996-02-20 Zanussi Elettromecc Dispositivo di misura dell'umidita' per forni, in particolare forni dicottura di alimenti
DE10211671B4 (de) * 2002-03-15 2014-04-03 Rational Ag Verfahren und Vorrichtung zur Kühlung eines Garprozeßfühlers
DE102005046716B4 (de) * 2005-09-29 2024-05-29 Rational Ag Verfahren zur Steuerung oder Regelung eines Gargeräts, Infrarotmesseinrichtung zum Durchführen solch eines Verfahrens und Gargerät mit solch einer Infrarotmesseinrichtung

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1475583A1 (fr) * 2003-05-07 2004-11-10 Samsung Electronics Co., Ltd. Plaque à conditionnement thermique pour chauffer ou réfrigérer des repas
WO2005076667A1 (fr) * 2004-02-04 2005-08-18 Ceramaspeed Limited Dispositif de chauffage electrique
DE102004055475B3 (de) * 2004-11-17 2006-07-20 Schott Ag Kochfeld
WO2009083383A1 (fr) * 2007-12-31 2009-07-09 Arcelik Anonim Sirketi Appareil électroménager
WO2011086506A2 (fr) * 2010-01-18 2011-07-21 BSH Bosch und Siemens Hausgeräte GmbH Appareil électroménager
EP2413041A1 (fr) * 2010-07-30 2012-02-01 Miele & Cie. KG Appareil de cuisson

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102013206868A1 (de) * 2013-04-16 2014-05-08 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Kühlung eines Halbleiterbauteils und Vorrichtung
EP3477209B1 (fr) * 2017-10-27 2020-04-08 Whirlpool Corporation Four comportant un dispositif d'imagerie
EP3623705A1 (fr) * 2018-09-11 2020-03-18 Convotherm Elektrogeräte GmbH Appareil de cuisson

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