EP2772692B1 - Dispositif d'un plaque de cuisson - Google Patents

Dispositif d'un plaque de cuisson Download PDF

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Publication number
EP2772692B1
EP2772692B1 EP14155766.0A EP14155766A EP2772692B1 EP 2772692 B1 EP2772692 B1 EP 2772692B1 EP 14155766 A EP14155766 A EP 14155766A EP 2772692 B1 EP2772692 B1 EP 2772692B1
Authority
EP
European Patent Office
Prior art keywords
cooking
unit
control unit
parameter
contact module
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.)
Active
Application number
EP14155766.0A
Other languages
German (de)
English (en)
Other versions
EP2772692A2 (fr
EP2772692A3 (fr
Inventor
Sergio Llorente Gil
Jorge Mir Bel
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 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.)
Filing date
Publication date
Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP2772692A2 publication Critical patent/EP2772692A2/fr
Publication of EP2772692A3 publication Critical patent/EP2772692A3/fr
Application granted granted Critical
Publication of EP2772692B1 publication Critical patent/EP2772692B1/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
    • 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
    • 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
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a hob device according to the preamble of claim 1.
  • a hob device is from the US 5,746,114 A1 known.
  • cooktop apparatus in particular an induction cooktop apparatus, with at least one contact module, which is intended to be arranged on at least one cooking utensil, and which has at least one sensor unit which is provided to determine at least one cooking parameter.
  • the hob device has a control unit which is provided to monitor the cooking parameter during a cooking process.
  • the object of the invention is in particular to provide a generic device with improved properties in terms of comfort.
  • 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 a hob device, in particular an induction hob device, with at least one contact module, which is intended to be arranged on at least one cooking utensils, and which has at least one sensor unit which is provided to determine at least one cooking parameter.
  • the hob device has at least one control unit which is provided to monitor the cooking parameter, at least during a cooling process.
  • a "cooktop device” should be understood in particular to mean a device having at least one contact module and at least one cooktop unit.
  • the cooking field unit has a hob plate and at least one heating unit, which is arranged below the hob plate.
  • the heating unit is intended to heat at least one cooking utensil placed on the hob plate.
  • the heating unit is at least designed as an induction heating unit.
  • the cooking field unit has at least one connecting unit for a transmission of at least the cooking size of the Contact module to the control unit on.
  • the contact module is intended to be arranged on a side wall of the cooking utensil and / or on at least one cover of the cooking utensil and / or inside the cooking utensil.
  • the contact module arranged on the wall of the cooking utensil and / or on the lid is arranged in direct contact with the cooking utensil, in particular with the side wall.
  • the contact module could be arranged with at least one suction element, at least one mechanical connection with the cooking utensil and / or with at least one magnet in direct contact with the cooking utensil.
  • the contact module arranged within the cooking utensil is arranged in a cooking space formed by the cooking utensil and in particular enclosed on at least one level over an angular range of more than 180 °, advantageously of more than 270 ° and preferably of more than 330 ° from the cooking utensil.
  • a "sensor unit” is to be understood in particular as a unit having at least one sensor element.
  • the sensor element has at least one thermocouple and / or at least one thermistor, in particular an NTC resistor, and / or at least one infrared sensor for determining the cooking characteristic.
  • the cooking characteristic is formed as a pressure and / or as a boiling state.
  • the cooking feature is designed at least as a temperature.
  • the cooking feature is designed at least as a keep-warm time.
  • further forms of cooking size appearing appropriate to a person skilled in the art are conceivable.
  • control unit is understood to mean an electronic unit which is provided to control and / or regulate at least the heating unit.
  • the control unit comprises a computing unit and in particular in addition to the computing unit, a memory unit with a stored therein control and / or control program, which is intended to be of the Calculation unit to be executed.
  • the control unit is in the
  • the control unit is provided to monitor the cooking characteristic, in particular in addition to a cooling process, at least during a cooking process.
  • the control unit is provided for monitoring at least one heating power density and / or one heating temperature during the cooking process.
  • the control unit is intended to "monitor" the cooking parameter, at least during a cooling process, it should be understood, in particular, that the control unit is intended to observe and / or to influence, in particular to adjust, the cooking parameter.
  • the control unit is provided to transmit the cooking parameter to at least one further unit, in particular to at least one dispensing unit, and / or to set the cooking parameter by actuating the heating unit.
  • the inventive design in particular a high level of comfort can be achieved.
  • an operator can be warned of a residual heat of the cooking utensil in a cooling process, in particular after deactivation of the heating unit, whereby a low risk of injury to the operator can be achieved.
  • an already cooked in the cooking utensils can be advantageously kept warm at a desired, in particular adjustable by the operator temperature, whereby a pleasant temperature of the food can be achieved in a serving.
  • by using already known techniques for cooking a low-cost hob device can be achieved.
  • the cooktop device has at least one dispensing unit which is provided to output at least the cooking size.
  • the dispensing unit is integrated in the cooking panel unit.
  • the output unit could be integrated in the contact module.
  • An "output unit” should be understood to mean, in particular, a unit which has at least two display states and, in at least one display state, conveys an optical and / or acoustic display and preferably a visible and / or visible to a human audible signal.
  • the output unit has at least one optical display means and / or at least one acoustic display means.
  • An “optical display means” is intended in particular to be 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-ink ) and / or advantageously a segment display, be understood.
  • the output unit is intended to be operated by the control unit.
  • the output unit is provided for output of an equivalent characteristic of the cooking utensil characteristic.
  • the equivalent parameter is formed as an optical signal, for example as "H" and "h", and an empty display for at least two different values of the cooking parameter.
  • the equivalent parameter is formed as an acoustic signal, for example as a tone and / or a tone sequence.
  • control unit be provided to monitor the cooking size during a cooling process after a deactivation of at least one heating unit, in particular by the operator.
  • the cooking characteristic designed as a temperature By monitoring the cooking characteristic designed as a temperature, a high level of safety for an operator can advantageously be achieved.
  • control unit is provided to activate at least one heating unit depending on the cooking parameter.
  • control unit is provided to reactivate the heating unit, which has been deactivated, in particular by the operator, as a function of the cooking parameter.
  • control unit can advantageously be provided to set at least one serving temperature as a function of the cooking parameter, as a result of which a desired temperature, which can be set by the operator, and thus a high level of comfort, can be achieved.
  • the control unit is provided to keep the cooking parameter at least in a vicinity of a target value by activating the heating unit.
  • an “activation” of the heating unit is in particular an operation of the Heating unit at a low, lying in particular below a maximum power and / or in a clocked mode of the heating unit to be understood.
  • the heating unit is repeatedly turned on and off in the clocked mode.
  • a "near range" of the target value is to be understood in particular as a deviation from the predetermined target value set by the operator, in particular less than 25%, advantageously less than 10% and preferably less than 5% of the predetermined target value.
  • the hob device has at least one input unit for inputting at least one target value of the cooking parameter.
  • the input unit is integrated in the contact module.
  • the input unit could be integrated in the control unit and / or in the hob unit.
  • one of the target values of the cooking parameter is designed as a target temperature.
  • one of the target values of the cooking size is designed as a target value of the keeping-warm time.
  • the input unit is provided for a direct input of the target value of the cooking parameter by the operator.
  • the contact module has at least one selection unit which is provided to provide a selection of at least two differing target values of the cooking parameter.
  • control unit is provided to output at least one optical and / or acoustic signal, in particular by means of the output unit, when the target value is reached.
  • control unit is provided to deactivate at least the heating unit when the target value, in particular the target value of the holding time, and / or a, in particular fixed, maximum period of time, for example of at least substantially 120 minutes, is reached.
  • An "input unit” is to be understood in particular as meaning a unit which has at least one touch-sensitive operating element for actuating the input unit. Alternatively, the input unit could be designed to be actuated by means of a radio signal.
  • a "touch-sensitive" operating element is to be understood in particular as an operating element which is intended to be touched and / or approached by an operator, in particular an approach of a body part, for example a finger of an operator. in particular within a distance of not more than 10 cm, in particular not more than 3 cm, advantageously not more than 1 cm and preferably not more than 0.5 cm to react.
  • the operating element preferably reacts to an approach, in particular through a contact surface, independently of a direct contact and / or pressure.
  • the contact surface is designed as a glass and / or plastic unit and / or a hob plate.
  • the cooktop device has at least one connection unit which is provided for a wireless transmission of at least the cooking parameter from the contact module to the control unit.
  • the connection unit is provided for a wireless transmission of the target value of the cooking parameter, in particular in addition to the cooking parameter, from the contact module to the control unit.
  • the connection unit is integrated in the contact module and / or in the control unit.
  • the connection unit could be integrated in the hob unit.
  • the connection unit has at least one radio module, which is integrated in particular in the contact module, and at least one radio receiver, which is integrated in particular in the control unit.
  • the contact module has the radio module which is provided to transmit at least the cooking parameter from the contact module to the control unit.
  • the control unit has the radio receiver, which is intended to receive the cooking size sent by the radio module.
  • Fig. 1 shows a cooktop 28 according to the invention, which is formed as an induction cooktop, with a cooktop device 10 according to the invention, which is designed as an induction cooktop device and a cooking field unit 30 comprises.
  • the cooking field unit 30 has a hob plate 32 for setting up cooking utensils 14.
  • the cooking panel unit 30 further has four heating units 22, which are arranged below the hob plate 32.
  • the heating units 22 are arranged in the form of a classic hob level.
  • the hob unit 30 has a different number of heating units 22 and / or that the heating units 22 are arranged in the form of a matrix.
  • the cooking panel unit 30 has an operating area 34, which is arranged in a functional, mounted state on an operator-facing side of the hob plate 32.
  • the hob device 10 comprises a contact module 12, which is intended to be arranged on a cooking utensil 14.
  • the contact module 12 has a sensor unit 16, which is provided to determine a cooking size.
  • the contact module 12 and the sensor unit 16 are integrally formed.
  • the cooking size is designed as a temperature.
  • the cooking size is designed as a keep-warm time.
  • the cooking field unit 30 comprises a control unit 18, which is provided to monitor the cooking characteristic at least during a cooling process. In addition to monitoring a cooling process, the control unit 18 is provided for To monitor cooking size during a cooking process.
  • the control unit 18 is arranged in the operating area 34.
  • the hob device 10 has a connection unit 26 which is provided for a wireless transmission of the cooking parameter from the contact module 12 to the control unit 18.
  • the connection unit 26 is partially integrated in the contact module 12 and partially in the control unit 18.
  • the connection unit 26 has a radio module which is integrated in the contact module 12.
  • the contact module 12 has the radio module which is provided to transmit the cooking parameter from the contact module 12 to the control unit 18.
  • the connection unit 26 has a radio receiver, which is integrated in the control unit 18.
  • the control unit 18 has the radio receiver, which is intended to receive the cooking parameter transmitted by the radio module integrated in the contact module 12.
  • the cooking panel unit 30 has an output unit 20, which is provided to output a cooking parameter.
  • the output unit 20 is arranged in the operating area 34. Alternatively or additionally, it is conceivable that the output unit 20 is integrated in the contact module 12.
  • the output unit 20 is connected to the control unit 18.
  • the control unit 18 is provided to output the cooking size by means of the output unit 20.
  • the contact module 12 of the cooktop apparatus 10 has an operating unit 36 arranged in the operating area 34 for operating the cooktop unit 30.
  • the cooking area unit 30 can be activated by means of the operating unit 36.
  • the operating unit 36 which is formed integrally with the output unit 20, comprises a touch-sensitive operating element for operating the hob unit 30.
  • the contact module 12 includes an input unit 24 for inputting a target value of the cooking parameter.
  • the input unit 24 could be integrated in the hob unit 30, wherein the input unit 24 would be formed, for example, in one piece with the control unit 36.
  • the target value of the cooking characteristic formed as a temperature is formed as a target temperature.
  • the control unit 18 is provided for heating a cooking utensil 14 set up on the heating unit 22 by activating the heating unit 22 to reach the target temperature. In this case, a cooking product located in the cooking utensil 14 placed on the heating unit 22 assumes the target temperature.
  • the target value is designed as a keep-warm time Garkennlecture designed as a target value of the keep warm time.
  • the target value of the cooking factor designed as a holding time indicates how long the target temperature is maintained.
  • Fig. 2 and Fig. 3 each show a diagram in which a power of a heating unit 22 and a temperature of one of the heating unit 22 heated cooking utensils 14 are plotted over time.
  • the cooking field unit 30 is activated.
  • the contact module 12 is activated by means of the input unit 24.
  • the contact module 12 could be activated only after one end of a cooking process, wherein an operation of the cooking field unit 30 could be carried out during the cooking process by the control unit 36.
  • a cooking process is started by activation of the heating unit 22 at a time t 1 > t 0 , for example by selecting an automatic cooking process or by selecting a heating power for a specific heating unit 22.
  • a temperature T H is reached. This started at the time t 1 is added to the cooking time t 2> t 1 terminates, the heating unit 22 is deactivated, for example by the control unit 18 or by an operator.
  • a selection unit is activated by the contact module 12 at the time t 2 .
  • the contact module 12 could be activated by the cooking panel unit 30.
  • the contact module 12 sends to the control unit 18 a command to output by means of the output unit 20 more choices.
  • the selection unit includes three choices. By selecting a first option, called the "actual status", monitoring of a cool down process is rejected.
  • a cooling process is monitored when the heating unit 22 is deactivated (cf. Fig. 2 ).
  • the control unit 18 is provided to monitor the cooking parameter in a cooling process after deactivation of the heating unit 22.
  • the cooking parameter designed as a temperature is monitored.
  • the cooking size assumes a value T H and it is input from the control unit 18 by means of the output unit 20 first signal, for example the symbol "H", issued.
  • the first signal is output in a temperature range between the value T H and a value T h ⁇ T H , wherein the temperature range could be, for example, greater than 80 ° C.
  • a value of the cooking parameter decreases continuously over time. If the cooking parameter has reached a value T h ⁇ T H after a time t 3 > t 2, a second signal, for example the symbol "h", is output by the control unit 18 by means of the output unit 20.
  • the value T h of the cooking characteristic formed as a temperature is a predetermined temperature value, for example from a temperature range from 60 ° C to 80 ° C. If the value of the cooking parameter falls below a lower threshold value, for example 60 ° C., then a third signal, for example an empty display, is output. The third signal symbolizes a cold state.
  • the value T h of the cooking characteristic formed as a temperature could be manually adjustable, for example by means of the input unit 24. After falling below the value T h of the cooking characteristic formed as a temperature, a risk of combustion when the heating unit 22 is touched is low. On the other hand, if the cooking parameter takes on a value T greater than the value T h , for example, the value T H , a risk of combustion upon touching the heating unit 22 is high. After expiration of a predetermined, maximum period .DELTA.t S , for example, from .DELTA.t S 120 min, at a time t S, the heating unit 22 and the contact module 12 is deactivated. Here, the maximum period .DELTA.t S indicates after which time without an activity of the operator, the heating unit 22 and the contact module 12 are deactivated.
  • a cooling process is monitored using the heating unit 22 (see FIG. Fig. 3 ).
  • an operator is prompted to enter a target value of the cooking size.
  • a target value of the cooking characteristic designed as a holding temperature is entered.
  • different target values of the cooking characteristic formed as temperature are made available for selection.
  • the selection unit has a designated as "template food” target value in a range of 30 ° C to 40 ° C, for example, to a pure keeping warm of food.
  • the selection unit has a target value called "warm food” in a range from 40 ° C to 50 ° C, for example for sauces and / or fish dishes.
  • the selection unit has a target value called "hot food” in a range of 50 ° C to 60 ° C, for example, for soups, creams and / or meat dishes.
  • the selection unit could have further target values that appear appropriate to a person skilled in the art.
  • the target values of the cooking characteristic designed as a temperature can be set manually.
  • a target value .DELTA.t ⁇ .DELTA.t S for the target value of the cooking characteristic formed as a keep-warm temperature and a target value T S ⁇ T H is input for the cooking target formed as a target temperature.
  • the control unit 18 is provided to activate the heating unit 22 as a function of the cooking parameter.
  • the control unit 18 is provided to hold by activation of the heating unit 22, the Garkennsper in a vicinity of the target value.
  • the cooking size assumes the value T H.
  • a value of the cooking characteristic formed as a temperature continuously decreases with time.
  • the value of the cooking characteristic designed as a temperature reaches the target temperature T S ⁇ T H.
  • a signal is output by the control unit 18 by means of the output unit 20.
  • the heating unit 22 is activated by the control unit 18.
  • the deactivated after cooking heating unit 22 is reactivated by the control unit 18.
  • the heating unit 22 By activating the heating unit 22, the cooking characteristic is kept in a vicinity of the target value T S of the target temperature.
  • the control unit 18 is provided to keep the target temperature T S in a near range of the cooking parameter over a period corresponding to the target value .DELTA.t of the cooking characteristic formed as a holding temperature.
  • the heating unit 22 After the expiration of the target value At of the designed as a holding temperature Garkennginagina the heating unit 22 is at a time t 5 ⁇ t S deactivated.
  • the contact module 12 is deactivated.
  • the heating unit 22 and the contact module 12 are deactivated after the time t S.

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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)
  • Electric Stoves And Ranges (AREA)
  • Cookers (AREA)
  • Food-Manufacturing Devices (AREA)

Claims (6)

  1. Dispositif de table de cuisson, en particulier dispositif de table de cuisson à induction, avec au moins une unité de table de cuisson (30), laquelle comporte au moins une plaque de table de cuisson (32) et au moins une unité de chauffe (22), laquelle est située sous la plaque de table de cuisson (32) et qui est prévue pour chauffer au moins un récipient de cuisson (14) posé sur la plaque de table de cuisson (32) et avec au moins un module de contact (12), lequel est prévu pour être situé sur au moins une paroi latérale du récipient de cuisson (14) et/ou sur au moins un couvercle du récipient de cuisson (14) et/ou à l'intérieur du récipient de cuisson (14), ce module de contact (12) comportant au moins une unité de détection (16) prévue pour déterminer au moins une grandeur de cuisson, et avec au moins une unité de commande (18), intégrée à l'unité de table de cuisson (30) et qui est prévue pour commander et/ou régler au moins l'unité de chauffe (22), et avec au moins une unité de sortie (20) prévue pour produire au moins la grandeur de cuisson, caractérisé en ce que l'unité de commande (18) est prévue pour surveiller cette grandeur de cuisson au moins pendant un processus de refroidissement après désactivation de l'unité de chauffe (22).
  2. Dispositif de table de cuisson selon l'une des revendications précédentes, caractérisé en ce que l'unité de commande (18) est prévue pour activer, en fonction de la grandeur de cuisson, au moins une unité de chauffe (22).
  3. Dispositif de table de cuisson selon la revendication 2, caractérisé en ce que l'unité de commande (18) est prévue pour maintenir, par l'activation de l'unité de chauffe (22), cette grandeur de cuisson, dans au moins une plage proche de la valeur-cible.
  4. Dispositif de table de cuisson selon l'une des revendications précédentes, caractérisé par au moins une unité d'entrée (24) pour l'entrée d'au moins une valeur-cible de la grandeur de cuisson.
  5. Dispositif de table de cuisson selon l'une des revendications précédentes, caractérisé par au moins une unité de raccord (26) prévue pour la transmission sans fil d'au moins la grandeur de cuisson du module de contact (12) à l'unité de commande (18).
  6. Table de cuisson, en particulier table de cuisson à induction, avec un dispositif de table de cuisson (10) selon l'une des revendications précédentes.
EP14155766.0A 2013-03-01 2014-02-19 Dispositif d'un plaque de cuisson Active EP2772692B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201330293A ES2490465B1 (es) 2013-03-01 2013-03-01 Dispositivo de campo de cocción

Publications (3)

Publication Number Publication Date
EP2772692A2 EP2772692A2 (fr) 2014-09-03
EP2772692A3 EP2772692A3 (fr) 2015-11-18
EP2772692B1 true EP2772692B1 (fr) 2019-07-24

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EP14155766.0A Active EP2772692B1 (fr) 2013-03-01 2014-02-19 Dispositif d'un plaque de cuisson

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EP (1) EP2772692B1 (fr)
ES (1) ES2490465B1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2714403A1 (es) * 2017-11-28 2019-05-28 Bsh Electrodomesticos Espana Sa Sistema de cocción
ES2754878A1 (es) * 2018-10-18 2020-04-20 Bsh Electrodomesticos Espana Sa Sistema de cocción
BE1031128B1 (de) 2022-12-13 2024-07-08 Miele & Cie Kg Verfahren zum Betrieb eines induktiven Kochsystems

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US5746114A (en) * 1995-08-15 1998-05-05 Harris; David P. Intelligent cooking system with wireless control
DE20217528U1 (de) * 2002-11-07 2003-02-20 Ego Elektro Geraetebau Gmbh Anzeigeeinrichtung mit Leuchteinrichtungen für ein Haushalts-Elektrowärmegerät

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US5408073A (en) * 1993-02-20 1995-04-18 Samsung Electronics Co., Ltd. Overheat prevention circuit for electromagnetic induction heating cooker
CN1154804C (zh) * 1995-04-04 2004-06-23 阿尔班·斯姆尔科 基于自动测温的功率控制装置
DE10215043A1 (de) * 2002-04-05 2003-10-23 Diehl Ako Stiftung Gmbh & Co Einrichtung zur Zustandserfassung an einer Platte oder Wand eines Haushaltsgerätes
US7355150B2 (en) * 2006-03-23 2008-04-08 Access Business Group International Llc Food preparation system with inductive power
CN101472511A (zh) * 2006-05-12 2009-07-01 阳光有限责任公司 改进的电加热器的温度传感器
JP5077289B2 (ja) * 2009-01-28 2012-11-21 パナソニック株式会社 誘導加熱調理器
ES2368643B1 (es) * 2009-06-01 2012-10-10 Bsh Electrodomésticos España, S.A. Campo de cocción con un sensor de temperatura.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5746114A (en) * 1995-08-15 1998-05-05 Harris; David P. Intelligent cooking system with wireless control
DE20217528U1 (de) * 2002-11-07 2003-02-20 Ego Elektro Geraetebau Gmbh Anzeigeeinrichtung mit Leuchteinrichtungen für ein Haushalts-Elektrowärmegerät

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Publication number Publication date
EP2772692A2 (fr) 2014-09-03
ES2490465A1 (es) 2014-09-03
ES2490465B1 (es) 2015-06-25
EP2772692A3 (fr) 2015-11-18

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