EP2704523B1 - Dispositif de champ de cuisson à induction - Google Patents

Dispositif de champ de cuisson à induction Download PDF

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Publication number
EP2704523B1
EP2704523B1 EP13182251.2A EP13182251A EP2704523B1 EP 2704523 B1 EP2704523 B1 EP 2704523B1 EP 13182251 A EP13182251 A EP 13182251A EP 2704523 B1 EP2704523 B1 EP 2704523B1
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EP
European Patent Office
Prior art keywords
unit
induction heating
induction
cooktop
control unit
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.)
Not-in-force
Application number
EP13182251.2A
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German (de)
English (en)
Other versions
EP2704523A3 (fr
EP2704523A2 (fr
EP2704523B2 (fr
Inventor
Claudio Carretero Chamarro
Jose Ramon Garcia Jimenez
Jose Andres Garcia Martinez
Pablo Jesus Hernandez Blasco
Alfonso Lorente Perez
Jose Joaquin Paricio Azcona
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
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BSH Hausgeraete GmbH
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Publication date
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Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP2704523A2 publication Critical patent/EP2704523A2/fr
Publication of EP2704523A3 publication Critical patent/EP2704523A3/fr
Publication of EP2704523B1 publication Critical patent/EP2704523B1/fr
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Publication of EP2704523B2 publication Critical patent/EP2704523B2/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
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/03—Heating plates made out of a matrix of heating elements that can define heating areas adapted to cookware randomly placed on the heating plate
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention is based on an induction hob apparatus according to the preamble of claim 1.
  • an induction hob apparatus having at least one cooking surface, at least one induction heating unit disposed in a front portion of the cooking surface, and at least one control unit for operating the induction heating unit.
  • a hotplate which comprises a plurality of cooking zones, each associated with control means for controlling a heating power of the relevant cooking zone, and detection means, which are provided for detecting a set up at right angles to the cooking zones cookware.
  • the heating power associated with a cooking zone corresponds to a predetermined value and the control means are arranged to control an operation of a cooking zone as a function of the heat output when a cookware is detected at right angles to the cooking zone in question.
  • the international patent application WO 2008/067999 A1 discloses a method for controlling four induction heaters of a hob.
  • the induction heaters are connected to a supply terminal with three outer conductors, each outer conductor having a maximum load.
  • Two induction heaters are each connected via a common power unit to an outer conductor. If a first induction heater is operated with a boost power and a second induction heater with a lower desired power, then the second induction heater is operated with priority and lying close to the selected target power actual power. By contrast, the first induction heater is reduced in its actual power so far that the maximum load of the outer conductor is maintained.
  • the object of the invention is in particular to provide a generic device with improved properties in terms of safety for an operator.
  • 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 relates to an induction hob apparatus with at least one cooking surface, with at least one induction heating unit, which is arranged in a front region of the cooking surface, and with at least one control unit for operating the induction heating unit.
  • the control unit is provided to reduce at least one maximum requestable heating power of the at least one induction heating unit in at least one operating mode.
  • the control unit is provided to reduce the maximum requestable heating power of the induction heating unit to a value which can not exceed a maximum requestable heating power density of the induction heating unit of less than 7 W / cm 2 , advantageously less than 4 W / cm 2 , preferably less than 3 W / cm 2 and in particular less than 2.5 W / cm 2 leads.
  • the control unit is provided to reduce the maximum requestable heating power of the induction heating unit to a value that is less than 2000 W, preferably less than 1500 W, preferably less than 1000 W, and maximum heating power of the induction heating unit in particular less than 500 W and particularly advantageous results in less than 300 W.
  • control unit is provided in the operating mode, the maximum demandable heating power of the induction heating unit based on a maximum heating power of the induction heating unit by a factor of more than 1.3, preferably more than 1.5, preferably more than 2 and in particular of to reduce more than 3.
  • control unit is provided in the operating mode to operate the induction heating unit with a heating power from a value of zero to the reduced maximum requestable heating power.
  • control unit is provided in the operating mode to reduce at least a maximum possible power level of the induction heating unit.
  • the control unit is provided to reduce a maximum requestable power level from a value of 12 to a value of 6 and to operate the induction heating unit with a power level of between 0 and 6 inclusive.
  • the control unit is provided to reduce the maximum requestable heating power as a function of an estimated value of a generated by the induction heating unit, in particular electromagnetic stray field to a value which is at an estimated by the control unit position of an operator maximum 0.3 ⁇ T, is advantageously not more than 0.2 ⁇ T, preferably not more than 0.15 ⁇ T and in particular not more than 0.1 ⁇ T.
  • the control unit reduces the maximum requestable heating power of the at least one induction heating unit to a fixed predetermined value of the heating power and / or by a fixed predetermined factor.
  • the induction hob device has at least one sensor unit comprising the induction heating unit.
  • a “sensor unit” is to be understood as a unit which has at least one sensor and is provided in at least one operating state to measure at least one value of a temperature of a cooking vessel installed on the induction heating unit and to transmit the measured value of the temperature to the control unit.
  • the sensor unit is provided in at least one operating state to measure at least one parameter, in particular an electrical parameter, by means of the sensor and to transmit the measured parameter to the control unit.
  • the sensor unit is provided in at least one operating state for a given, predetermined by the control unit and of at least one frequency produced by the induction heating unit and at least one voltage applied to the induction heating unit by means of the sensor and to transmit the measured values to the control unit.
  • the control unit is preferably provided to determine at least one induction heating power output by the induction heating unit based on the values measured by the sensor unit.
  • the sensor unit has at least one further sensor, in particular a multiplicity of further sensors, with a high resolution and is provided in at least one operating state for measuring at least one size and / or position of the cooking vessel erected on the induction heating unit by means of the further sensor.
  • the sensor unit is preferably provided to divide at least one value range of a material of the cooking vessel set up on the induction heating unit into at least two partial areas, in particular into the metal and non-metal partial areas, by means of the further sensor.
  • a "cooking surface” is to be understood as meaning a surface of a hob plate.
  • a “cooking field plate” should be understood to mean a plate unit on which at least one cooking vessel, in particular a pot, a pan and / or the like, can be placed, preferably for heating.
  • the cooktop panel has a high temperature resistance, in particular at least up to 100 ° C, advantageously at least up to 200 ° C, preferably at least up to 300 ° C.
  • the cooktop panel has a linear low thermal expansion coefficient, in particular less than 1 ⁇ 10 6 m / (m ⁇ K), advantageously less than 0.5 ⁇ 10 6 m / (m ⁇ K), preferably less than 0.1 ⁇ 10 6 m / (m • K).
  • An “induction heating unit” is to be understood as a unit having at least one induction heating element.
  • all induction heating elements of the induction heating unit preferably simultaneously, supplied with high-frequency alternating current.
  • An “induction heating element” is to be understood as meaning a heating element with at least one induction heating line, which is provided by induction effects, ie by induction of electrical current and / or remagnetization effects, in a preferably ferromagnetic, in particular metallic, heating means, in particular in a cooking vessel an oven wall and / or in a radiator, which is arranged in an oven to cause heating of the heating medium.
  • the induction heating element intended to transmit in at least one operating mode in which the induction heating is connected to a supply electronics, a power of at least 100 W, in particular at least 500 W, advantageously at least 1000 W, preferably at least 2000 W, in particular to convert electrical energy into electromagnetic field energy , which is finally converted into heat in a suitable heating medium.
  • a "heating frequency unit” should be understood to mean an electrical unit which generates an oscillating electrical signal, preferably with a frequency of at least 1 kHz, in particular of at least 10 kHz, advantageously of at least 20 kHz, and in particular of not more than 100 kHz for an induction heating unit.
  • the heating frequency unit is provided to provide a maximum electrical power of at least 1000 W, in particular at least 2000 W, advantageously at least 3000 W, and preferably at least 3500 W, required by the induction heating unit.
  • the Schufrequenzü comprises at least one inverter, preferably at least two, preferably in series, bidirectional unipolar switches, which are formed in particular by a transistor and a parallel diode, and particularly advantageously at least one parallel to the bidirectional unipolar switches switched damping capacity in particular, is formed by at least one capacitor.
  • a voltage tap of the radio-frequency unit is arranged in particular at a common contact point of two bidirectional unipolar switches.
  • an “induction heating line” is to be understood as an electric line which is intended to carry an electric current which is intended to induce induction effects in a suitable heating means.
  • the induction heating is as inductance, in particular as a coil, advantageously as a flat coil, preferably at least substantially in the form of a circular disc, alternatively in the form of an oval or a rectangle formed.
  • the induction heating line, in particular with a coupled heating means has an inductance of at least 0.1 ⁇ H, in particular at least 0.3 ⁇ H, advantageously at least 1 ⁇ H.
  • the induction heating in particular without a coupled heating means, an inductance of at most 100 mH, in particular at most 10 mH, advantageously at most 1 mH, on.
  • the induction heating line is provided, at least in an operating state of high-frequency alternating current, in particular an alternating current with a frequency of at least 1 kHz, in particular at least 3 kHz, advantageously at least 10 kHz, preferably at least 20 kHz, in particular at most 100 kHz, in particular with a current strength of at least 0.5 A, in particular at least 1 A, advantageously at least 3 A, preferably at least 10 A, to be traversed.
  • a "front region" of the cooking surface is to be understood as meaning a region of the cooking surface which is arranged in at least one mounted state with respect to a depth direction in a front region of the cooking surface.
  • the front portion arranged in at least one mounted state in an operator facing area.
  • the front region of the cooking surface has an at least substantially parallel to the depth direction aligned distance of a maximum of 30 cm, preferably of at most 20 cm and in particular of at most 10 cm to a viewed in the depth direction leading edge of the cooking surface.
  • a "depth direction” is to be understood as a direction which is arranged in at least one mounted state of the cooking surface in a plane spanned by the cooking surface and at least substantially perpendicular to an operator facing boundary line, in particular a front edge, the cooking surface is aligned.
  • a straight line and / or plane is oriented "at least essentially parallel" to a further straight line and / or plane formed by a straight line and / or plane, it should be understood that the straight line and / or plane with the further straight line and / or plane encloses an angle which deviates by less than 5 °, preferably by less than 3 ° and in particular by less than 1 ° from an angle of 0 °.
  • a straight line and / or plane is oriented "at least substantially perpendicularly" to a further straight line and / or plane which is formed separately from a straight line and / or plane
  • the straight line and / or plane with the further straight line and / or plane encloses an angle which deviates by less than 5 °, preferably by less than 3 ° and in particular by less than 1 ° from an angle of 90 °.
  • a "control unit” is to be understood as meaning an electronic unit which is at least partially integrated in a control and / or regulating unit of an induction hob device and which is intended to control and / or regulate at least the induction heating unit.
  • 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.
  • a “maximum requestable” heating capacity is to be understood as meaning a heating output which emits the induction heating unit at the maximum due to a request.
  • the maximum requestable heating power of the induction heating unit has an amount smaller than an amount of maximum possible heating power of the induction heating unit.
  • a "request” is to be understood as a command transmitted to the control unit.
  • a “cooking vessel” is to be understood as meaning a vessel which is intended to receive food and to cook the food consumed on the cooking surface.
  • the cooking vessel is formed of metal, such as iron, cast iron, steel, stainless steel, aluminum, brass and / or copper.
  • the cooking vessel is designed as a saucepan, as a pan, coquette, pressure cooker or any other, a professional appear appropriate cooking vessel.
  • the term "intended” should be understood to mean specially programmed, designed and / or equipped.
  • the control unit is provided in the operating mode to reduce at least one maximum demandable heating power of all induction heating units arranged in the front area of the cooking surface.
  • the control unit in the operating mode is intended to divide the cooking surface into at least two cooking surface partial areas, wherein a maximum demandable heating power in a first of the cooking surface partial areas is reduced by a smaller factor than in a second of the cooking surface partial areas.
  • a maximum demandable heating power in a first of the cooking surface partial areas is reduced by a smaller factor than in a second of the cooking surface partial areas.
  • one of the cooking surface subregions, in particular the second cooking surface subregion is reduced by a factor of zero.
  • the first cooking surface portion and the second cooking surface portion are arranged spatially separated.
  • the first cooking surface portion is closer to an operator-facing boundary line, in particular a leading edge, the cooking surface arranged as the second cooking surface part area with respect to the depth direction.
  • control unit is provided in the operating mode, the maximum requestable heating power in the first of the cooking surface sections by a factor of more than 1.3, advantageously more as 1.5, preferably of more than 2 and in particular of more than 3 compared to the maximum requestable heating power in the second of the cooking surface sub-areas to reduce.
  • a dividing line that spatially separates the first cooking surface portion from the second cooking surface portion has an arcuate course.
  • the dividing line has a linear course and is oriented at least substantially parallel to the boundary line of the cooking surface facing the operator.
  • the dividing line has a wave-shaped course, wherein induction heating units, which have at least one point of intersection with a linearly extending dividing line, are assigned wholly to the first cooking surface partial area.
  • the dividing line is arranged with respect to the depth direction such that the dividing line bisects the cooking surface.
  • the first cooking surface portion is formed as the front portion of the cooking surface.
  • a maximum requestable heating power is reduced in the first cooking surface partial area:
  • the cooking surface portions are adjustable.
  • an arrangement of the Kochvidteil Anlagene is adjustable.
  • a size of the Kochvidteil Anlagene is adjustable.
  • the cooking surface is adjustable in at least substantially parallel to the depth direction Kochvidteil Anlagene.
  • the cooking surface is adjustable in matrix-like arranged Kochvidteil Anlagene.
  • the cooking surface is adjustable in at least substantially perpendicular to the depth direction Kochvidteil Anlagene.
  • a depth extension of the cooking surface subareas oriented at least substantially parallel to the depth direction is adjustable.
  • an at least substantially parallel to the depth direction aligned depth extent of the front region is adjustable.
  • the cooking surface sub-areas are adjustable by means of an input unit designed as a touch screen, in particular adjustable by an operator.
  • the cooking surface subregions may advantageously be arbitrary, in particular to the special needs of an operator adapted to be adjusted, which advantageously a comfort and safety for the operator can be further increased.
  • the cooking surface is designed as a variable cooking surface.
  • a “variable cooking surface” is to be understood as meaning a cooking surface which is intended to form at least one cooking zone adapted to at least one cooking vessel installed.
  • the variable cooking surface differs from a cooking surface in the cooking zones, in particular by markings on the cooking surface, are fixed.
  • the variable cooking surface is formed by at least one heating element matrix and / or at least one movable heating element.
  • a “heating element matrix” is to be understood as meaning a preferably two-dimensional, advantageously regular arrangement, in particular in a square or hexagonal pattern, of at least four, in particular at least ten, advantageously at least twenty, heating elements, in particular induction heating elements.
  • variable heating element is to be understood as meaning a heating element which is intended to be moved by means of at least one actuator of the variable cooking surface, within at least one partial region of the variable cooking surface.
  • the variable cooking surface has at least one sensor unit, which in particular comprises the heating elements, which is intended to detect raised cooking vessels, in particular by measuring at least one inductance and / or at least one capacitance.
  • the variable cooking surface is provided to associate a detected cooking vessel with a shape, size and / or position adapted cooking zone.
  • the variable cooking surface has at least one control unit which is provided to evaluate measured values of the sensor unit, to calculate at least one cooking zone and to determine heating elements which form this cooking zone.
  • the control unit is provided in at least one operating mode to provide a monotonically increasing with respect to a depth direction course of a maximum requestable heating power on the cooking surface.
  • a "monotonically increasing course” is to be understood as a course that assumes a gradient with a value greater than or equal to zero.
  • the monotonically increasing course has a step-shaped course.
  • it is monotone rising course formed as a course of a staircase function.
  • an induction heating unit has a lower heating power than an adjacent, proximate induction heating unit in the depth direction.
  • control unit is provided to provide a preferred position characteristic for at least one cooking vessel, at least with respect to a radiation parameter.
  • the control unit is provided to provide the preferred position characteristic for the cooking vessel at least with respect to the radiation parameter to a further electronic and / or electrical unit.
  • the control unit is provided to provide the preferred position characteristic for the cooking vessel at least with respect to the radiation parameter via at least one output unit to an operator.
  • the control unit is provided to provide the preferred position characteristic with respect to a heating efficiency for the cooking vessel at least with respect to a radiation parameter.
  • a "preferred position characteristic" should be understood to mean a parameter which is designed as a position direction and / or as a position.
  • a preferred position characteristic embodied as a positional direction is provided to provide the operator with a direction in which the cooking vessel has to be moved in order to achieve a predetermined position by the radiation parameter.
  • a preferred position characteristic formed as a position is provided to provide the operator with a position at which the cooking vessel must be positioned in order to achieve a predetermined position by the radiation parameter.
  • a determination of the preferred position characteristic variable can take place, for example, by comparison with comparison data stored in the memory unit of the control unit or in an iterative and / or analytical computational process.
  • an “iterative computing process” should be understood to mean, in particular, a computing process in which, in at least one first calculation step, it is calculated whether heating positions in a predetermined range are around one current heating position, which corresponds to an installation position of a cooking vessel, allow heating of the cooking vessel with a better agreement with the radiation parameter, whereby the iterative calculation process is stopped and the current heating position is evaluated as the heating position which has the best match with the radiation parameter, if not the case is. Otherwise, at least one further computation step is carried out analogously to the first computation step in which the heating position, which allows the heating of the cooking vessel with better agreement with the radiation parameter, is considered as the current heating position.
  • An “analytical calculation process” is understood to mean a computation process in which a calculation of the heating position that best matches the radiation parameter is carried out by a calculation of possible installation positions of the cooking vessel and comparison of the respective agreement with the radiation parameter.
  • An “output unit” is to be understood as a unit which has at least one display means.
  • a “display means” should be understood to mean a device which has at least two display states and, in at least one display state, conveys an optical and / or acoustic display and preferably emits a signal that is visible and / or audible to a human.
  • optical display means is intended to mean a luminous means, preferably an LED, and / or a preferably backlit display unit, in particular a matrix display unit, preferably an LCD display, an OLED display and / or electronic paper (e-paper, e-mail). Ink), to be understood.
  • acoustic display means is to be understood as a unit which is intended to convert electrical energy into sound energy.
  • the acoustic display means in particular to a String and / or a membrane, preferably on a speaker to transfer.
  • a "radiation parameter" is to be understood as meaning a parameter with regard to which a position of the cooking vessel is to be optimized.
  • the radiation parameter is designed as a, in particular electromagnetic stray field caused by at least one induction heating unit.
  • the induction heating could be designed as a stand-alone induction heating unit.
  • a "stand-alone induction heating unit” is to be understood as meaning an induction heating unit which has a distance of more than 1 cm, preferably more than 3 cm and in particular more than 5 cm, to an induction heating unit adjacent, in particular, the induction heating unit adjacent to it.
  • a cooktop having the single induction heating unit is designed as a classic cooktop.
  • a "classic cooktop” should be understood to mean a cooktop with at least one single induction heating unit on which the single induction heating unit is optically marked, in particular marked, for example by screen printing and / or by light sources such as LEDs.
  • a classic cooktop differs from a matrix cooktop, in particular from a variable cooktop.
  • a cooking vessel can be set up reliably on the stand-alone induction heating unit in a reliable and correct manner and with respect to a stray field caused by the induction heating unit.
  • an induction hob is proposed with at least one induction hob apparatus according to the invention.
  • an induction hob can advantageously be equipped with the induction hob device according to the invention, whereby advantageously an induction hob which is safe for an operator can be achieved.
  • the induction hob apparatus according to the invention can advantageously be operated precisely, reproducibly, safely and simply.
  • Fig. 1 shows a cooktop 28a according to the invention with an induction hob apparatus 10a according to the invention.
  • the induction hob apparatus 10a is provided with a cooking surface 12a having a plurality of induction heating units 14a disposed in a front portion 16a of the cooking surface 12a and equipped with a control unit 18a for operating the induction heating unit 14a, the control unit 18a being provided with: to reduce in the operating mode a maximum requestable heating power of all arranged in the front portion 16a of the cooking surface 12a induction heating units 14a.
  • FIG Fig. 1 for the sake of clarity, only one provided with reference numerals.
  • Fig. 1 for the sake of clarity, only one provided with reference numerals.
  • the control unit 18a is shown in phantom since the control unit 18a is hidden by a cooktop panel 30a.
  • the induction hob device 10a has an output unit 42a which is arranged in the front region 16a of the cooking surface 12a.
  • the output unit 42a is connected to the control unit 18a via an electrical connection.
  • the output unit 42a is connected to the control unit 18a via a data cable.
  • the output unit 42a is connected to the control unit 18a via a wireless connection.
  • the hob 28a has the hob plate 30a forming the cooking surface 12a.
  • the cooktop panel 30a of the cooktop 28a is surrounded by a frame unit 32a.
  • the cooking surface 12a is formed as a variable cooking surface 12a.
  • the front portion 16a is formed as a cooking surface portion 20a of the cooking surface 12a.
  • the cooking area 12a has a cooking surface part area 22a which adjoins the front area 16a with respect to a depth direction 24a.
  • the cooking surface portion 22a is formed as a rear portion 34a of the cooking surface 12a.
  • the induction hob device 10a has, in addition to the induction heating units 14a arranged in the front region 16a, a plurality of induction heating units 36a arranged in the rear region 34a of the cooking surface 12a. Of the induction heating units 36a arranged in the rear area 34a, FIG Fig. 1 for the sake of clarity, only one provided with reference numerals.
  • the induction hob device 10a has a plurality of sensor units 38a, 40a, which respectively include the respective induction heating units 14a, 36a.
  • the respective sensor unit 38a, 40a is provided to measure values of two heating unit characteristics of the respective induction heating unit 14a, 36a and to transmit them to the control unit 18a.
  • the heating unit characteristics are formed as a current through the respective induction heating unit 14a, 36a and as a voltage applied to the respective induction heating unit 14a, 36a.
  • the respective sensor unit 38a, 40a is provided to measure values of two cooking vessel characteristics and to transmit them to the control unit 18a.
  • the cooking vessel characteristics are formed as a position of a cooking vessel 26a on a respective induction heating unit 14a, 36a and as a size of the cooking vessel 26a erected on a respective induction heating unit 14a, 36a.
  • the respective sensor unit 38a, 40a is provided to divide a material of the cooking vessel 26a erected on a respective induction heating unit 14a, 36a into the subregions "metal” and “nonmetal” and to transmit the division made to the control unit 18a.
  • This division of the cooking vessel 26a set up on a respective induction heating unit 14a, 36a into the subregions "metal” and “non-metal” is also referred to below as a cooking vessel characteristic.
  • the control unit 18a is provided for evaluating the values of the characteristic quantities transmitted by the respective sensor unit 38a, 40a as well as the cooking vessel characteristics and the division into the partial areas.
  • the control unit 18a is provided to calculate a power of the respective induction heating unit 14a, 36a from the values of the heating unit characteristics.
  • the control unit 18a is provided to provide a preferred position characteristic for a respective cooking vessel 26a with respect to a radiation parameter.
  • the radiation parameter is formed as a stray field caused by the respective induction heating unit 14a, 36a.
  • the control unit 18a is provided for determining the radiation parameter on the basis of the values of the heating unit parameters transmitted by the respective sensor unit 38a, 40a to the control unit 18a, as well as of the heating parameters To determine cooking vessel characteristics.
  • the control unit 18a provides the preferred position characteristic for the respective cooking vessel 26a with respect to the radiation parameter via the output unit 42a to an operator.
  • the preferred position characteristic is formed as a position of the respective cooking vessel 26a at which the respective cooking vessel 26a must be set up in order to optimize a position of the respective cooking vessel 26a with respect to the radiation parameter.
  • the preferred position characteristic is formed as a direction in which the respective cooking vessel 26a has to be moved in order to optimize a position of the respective cooking vessel 26a with respect to the radiation parameter.
  • the control unit 18a is provided in the operating mode to divide the cooking surface 12a into the two cooking surface portions 20a, 22a, wherein a maximum demandable heating power in the first of the cooking surface portions 20a is reduced by a smaller factor than in the second of the cooking surface portions 22a.
  • the cooking surface portion 20a is formed as the front portion 16a
  • the cooking surface portion 22a is formed as the rear portion 34a. Accordingly, the maximum requestable heating power in the front region 16a is reduced by a smaller factor than in the rear region 34a.
  • the maximum heat output of the induction heating units 36a arranged in the rear region 34a is reduced by a factor of zero.
  • the maximum requestable heating power of the induction heating units 36a arranged in the rear area 34a is formed as a maximum possible heating power of the induction heating units 36a arranged in the rear area 34a.
  • the maximum requestable heating power of the induction heating units 14a arranged in the front area 16a is reduced by a factor of two.
  • the maximum requestable heating power of the induction heating units 14a arranged in the front area 16a assumes a value of 50% of the maximum demandable heating power of the induction heating units 36a arranged in the rear area 34a.
  • the cooking surface 12a is divided into the two cooking surface portions 20a, 22a by means of a dividing line 44a formed as a straight line.
  • the dividing line 44a is formed parallel to a front edge of the cooking surface 12a and halves the cooking surface 12a.
  • a dividing line has a wavy contour, as in Fig. 1 is shown in dashed lines.
  • those induction heating units 14a, 36a cut from the straight line parting line 44a are assigned to the cooking surface part area 20a in which the induction heating units 14a have a lower maximum heat output that can be requested.
  • a dividing line having an arcuate contour as in FIG Fig. 1 shown dash-dotted, conceivable, which has a constant distance to an estimated by the control unit 18a position of an operator, wherein a position of the operator in the case shown in phantom centered in front of the cooking surface 12a.
  • a course and an orientation of the parting line 44a with respect to the depth direction 24a is adjustable.
  • the cooking surface portions 20a, 22a adjustable adjustable, with a size and arrangement of the cooking surface portions 20a, 22a is adjustable.
  • the output unit 42a is formed integrally with an input unit 46a.
  • the input unit 46a is configured as a touch screen and is intended to receive prompts from the operator and to communicate these prompts to the control unit 18a.
  • an operation of the induction hob device 10a and thus the cooking surface 12a is possible by means of the input unit 46a.
  • the maximum possible heating power of the induction heating units 14a, 36a is divided into 13 stages, so that a heating power between stage 0 and stage 12 is adjustable, wherein stage 0 corresponds to a heating power with a value of 0 and stage 12 of a maximum requestable heating power.
  • a heating power between level 0 and level 12 is adjustable.
  • a heating power between level 0 and level 6 is adjustable. Accordingly, in order to achieve a high heating power, a cooking vessel 26a must be installed in the rear region 34a.
  • the control unit 18a is provided in an operating mode to provide a monotonously increasing profile of a maximum demandable heating power on the cooking surface 12a with respect to the depth direction 24a.
  • an induction heating unit 14a, 36a has a lower heating power than one in the Depth direction 24a adjacent, nearest induction heating unit 14a, 36a. Accordingly, a slope of the monotonously rising curve assumes a value greater than or equal to zero.
  • the monotonously rising course has a step-shaped course and is designed as a course of a staircase function.
  • the cooktop 28a is operated by a method of operating the induction cooktop apparatus 10a according to the invention.
  • the cooking surface 12a divided into a number desired by the operator, in the present embodiment two, on Kochhotelteil Suiteen 20a, 22a and set the Kochhotel Suitee 20a, 22a.
  • the input unit 46a is used by the operator, via which the requests of the operator are transmitted to the control unit 18a. From the control unit 18a, according to the setting of the cooking surface portions 20a, 22a of the operator, the maximum requestable heat output of the induction heating units 14a, 36a is set.
  • the control unit 18a reduces the maximum requestable heating power of the induction heating units 14a, the maximum requestable heating power of the induction heating units 36a corresponding to the maximum possible heating power and thus being reduced by a factor of zero. Subsequently, a desired number of cooking vessels 26a on the cooking surface 12a is set up by the operator and a respective desired level of heating power is set by means of the input unit 46a.
  • the control unit 18a determines a respective preferred position characteristic for a respective cooking vessel 26a and makes it available to the operator via the dispensing unit 42a. The operator decides whether he wants to heat the respective cooking vessel 26a at the position set up by him or at the position provided by the control unit 18a by the preferred position characteristic. This decision is given by the operator via the input unit 46a. Based on this input, the respective cooking vessel 26a is heated.
  • Fig. 2 an alternative, non-inventive embodiment of the invention is shown.
  • the following descriptions and the drawings are essentially limited to the differences between the exemplary embodiments, with reference in principle to the same reference components, in particular with respect to components with the same reference numerals, to the drawings and / or the description of the other embodiments, in particular Fig. 1 , can be referenced.
  • the letter a is the reference numerals of the embodiment in Fig. 1 readjusted.
  • the letter a is replaced by the letter b.
  • Fig. 2 shows an alternative embodiment of a non-inventive cooktop 28b with a non-inventive induction hob device 10b.
  • the induction hob apparatus 10b is provided with a cooking surface 12b, with two induction heating units 14b arranged in a front region 16b of the cooking surface 12b and with a control unit 18b for operating the cooking surface 12b, the control unit 18b being provided in an operating mode to reduce the maximum requestable heating power of the induction heating units 14b.
  • the induction hob unit 10b has two induction heating units 36b arranged in a rear area 34b of the cooking surface 12b.
  • the induction hob device 10b differs from the induction hob device 10a having the variable cooking surface 12a in that the induction heating units 14b, 36b are each formed as a single induction heating unit 14b, 36b.
  • a maximum demandable heating power of the induction heating units 14b in the front area 16b is reduced by a factor of 1.3 relative to a maximum possible heating power of the induction heating units 36b arranged in the rear area 34b.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)
  • Cookers (AREA)

Claims (8)

  1. Dispositif de plan de cuisson à induction comprenant au moins une surface de cuisson (12a ; 12b), comprenant au moins une unité de chauffage à induction (14a ; 14b) qui est disposée dans une partie frontale (16a ; 16b) de la surface de cuisson (12a ; 12b), comprenant au moins une unité de commande (18a ; 18b) destinée à un fonctionnement de l'unité de chauffage à induction (14a ; 14b), l'unité de commande (18a ; 18b) étant ménagée, dans au moins un mode de fonctionnement, pour réduire au moins une puissance de chauffage, pouvant être demandée au maximum, de l'au moins une unité de chauffage à induction (14a ; 14b), et avec une pluralité d'unités de chauffage à induction (14a) qui sont disposés dans la partie frontale (16a) de la surface de cuisson (12a), caractérisé en ce que l'unité de commande (18a ; 18b) est ménagée pour réduire, en mode de fonctionnement, au moins une puissance de chauffage, pouvant être demandée au maximum, de toutes les unités de chauffage à induction (14a ; 14b) disposées dans la partie frontale (16a ; 16b) de la surface de cuisson (12a ; 12b).
  2. Dispositif de plan de cuisson à induction selon la revendication 1, caractérisé en ce que l'unité de commande (18a ; 18b), en mode de fonctionnement, est ménagée pour diviser la surface de cuisson (12a ; 12b) en au moins deux zones partielles de surface de cuisson (20a, 22a ; 20b, 22b), une puissance de chauffage pouvant être demandée au maximum étant réduite, dans une première zone partielle de surface de cuisson (20a ; 20b), d'un facteur plus petit que dans une deuxième zone partielle de surface de cuisson (22a ; 22b).
  3. Dispositif de plan de cuisson à induction selon la revendication 2, caractérisé en ce que les zones partielles de surface de cuisson (20a ; 20b ; 22a, 22b) sont réglables.
  4. Dispositif de plan de cuisson à induction selon l'une quelconque des revendications précédentes, caractérisé en ce que la surface de cuisson (12a) est réalisée comme une surface de cuisson variable (12a).
  5. Dispositif de plan de cuisson à induction selon la revendication 4, caractérisé en ce que l'unité de commande (18a), dans au moins un mode de fonctionnement, est ménagée pour fournir une courbe croissante de manière monotone, par rapport à une direction en profondeur (24a), d'une puissance de chauffage pouvant être demandée au maximum sur la surface de cuisson (12a).
  6. Dispositif de plan de cuisson à induction selon l'une quelconque des revendications précédentes, caractérisé en ce que l'unité de commande (18a ; 18b) est ménagée pour fournir une grandeur caractéristique de position préférentielle, qui est réalisée en tant qu'une direction de position et/ou en tant qu'une position, pour au moins un récipient de cuisson (26a ; 26b) au moins par rapport à un paramètre de rayonnement, le paramètre de rayonnement étant réalisé en tant qu'un champ de dispersion causé par au moins une unité de chauffage à induction, notamment un champ de dispersion magnétique.
  7. Plan de cuisson comprenant au moins un dispositif de plan de cuisson à induction (10a ; 10b) selon l'une quelconque des revendications 1 à 6.
  8. Procédé destiné à un fonctionnement d'au moins un dispositif de plan de cuisson à induction (10a ; 10b) selon l'une quelconque des revendications 1 à 6, comprenant au moins une surface de cuisson (12a ; 12b), comprenant au moins une unité de chauffage à induction (14a ; 14b) qui est disposée dans une partie frontale (16a ; 16b) de la surface de cuisson (12a ; 12b), comprenant au moins une unité de commande (18a ; 18b) destinée à un fonctionnement de l'unité de chauffage à induction (14a ; 14b), au moins une puissance de chauffage, pouvant être demandée au maximum, de l'au moins une unité de chauffage à induction (14a ; 14b) étant réduite, dans au moins un mode de fonctionnement, par l'unité de commande (18a ; 18b), et avec une pluralité d'unités de chauffage à induction (14a) qui sont disposés dans la partie frontale (16a) de la surface de cuisson (12a), caractérisé en ce qu'en mode de fonctionnement, au moins une puissance de chauffage, pouvant être demandée au maximum, de toutes les unités de chauffage à induction (14a ; 14b) disposées dans la partie frontale (16a ; 16b) de la surface de cuisson (12a ; 12b) est réduite par l'unité de commande (18a ; 18b).
EP13182251.2A 2012-09-03 2013-08-29 Dispositif de champ de cuisson à induction Not-in-force EP2704523B2 (fr)

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EP13182251.2A Not-in-force EP2704523B2 (fr) 2012-09-03 2013-08-29 Dispositif de champ de cuisson à induction

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DE102016223849B3 (de) * 2016-11-30 2018-05-09 E.G.O. Elektro-Gerätebau GmbH Kochfeld und Verfahren zum Betrieb eines solchen Kochfeldes
DE102016223848A1 (de) * 2016-11-30 2018-05-30 E.G.O. Elektro-Gerätebau GmbH Kochfeld und Verfahren zum Betrieb eines solchen Kochfeldes
KR20210154605A (ko) * 2020-06-12 2021-12-21 삼성전자주식회사 인덕션 쿡탑에 의하여 가열되는 조리용기의 온도를 검출하는 전자 장치 및 그 제어 방법

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EP0160590A1 (fr) 1984-03-27 1985-11-06 Electricite De France Dispositif de récupération des organismes vivants sur les filtres rotatifs de stations de pompage d'eau
DE4007680A1 (de) 1990-03-10 1991-09-19 Grass Ag Heizplatte
DE29701430U1 (de) 1997-01-29 1998-03-05 Atag Kitchen Group Bv Vorrichtung zur Leistungsbegrenzung zweier Kochstellen einer Induktionskochmulde
JP2008099343A (ja) 2006-10-05 2008-04-24 Mitsubishi Electric Corp キッチン内電気機器電力制御システム
WO2008067999A1 (fr) 2006-12-06 2008-06-12 E.G.O. Elektro-Gerätebau GmbH Procédé de commande de dispositifs de chauffage par induction dans un appareil de cuisson électrique
EP2472999A1 (fr) 2010-12-29 2012-07-04 BSH Bosch und Siemens Hausgeräte GmbH Champ de cuisson et procédé de commande de l'apport énergétique sur un élément de chauffe d'un champ de cuisson
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Also Published As

Publication number Publication date
EP2704523A3 (fr) 2015-06-24
EP2703728A1 (fr) 2014-03-05
EP2703728B1 (fr) 2018-08-22
EP2704523A2 (fr) 2014-03-05
EP2703728B2 (fr) 2023-11-08
EP2704523B2 (fr) 2019-12-18

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