EP2989855B1 - Procédé de régulation d'un processus de cuisson - Google Patents

Procédé de régulation d'un processus de cuisson Download PDF

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Publication number
EP2989855B1
EP2989855B1 EP14719295.9A EP14719295A EP2989855B1 EP 2989855 B1 EP2989855 B1 EP 2989855B1 EP 14719295 A EP14719295 A EP 14719295A EP 2989855 B1 EP2989855 B1 EP 2989855B1
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Prior art keywords
cookware
cooking
temperature
resonant circuit
item
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EP14719295.9A
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German (de)
English (en)
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EP2989855A1 (fr
Inventor
Holger Henke
Tobias FLÄMIG-VETTER
Philipp Ochtendung
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Cuciniale GmbH
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Cuciniale GmbH
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Publication of EP2989855A1 publication Critical patent/EP2989855A1/fr
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • 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 method for controlling a cooking process with a cookware with inductive properties on a cooking surface, wherein a coil is arranged as part of an LC resonant circuit in the cooking area and the natural frequency of the LC resonant circuit is measured repeatedly or continuously.
  • the invention also relates to a cooking appliance for implementing such a method.
  • the invention describes a method with which the energy supply for different cookware (such as saucepans and frying pans) depending on their electromagnetic and thermal properties and taking into account the properties of food to be cooked and their cooking progress is regulated.
  • cookware such as saucepans and frying pans
  • the WO 2012/092683 A2 discloses a method in which the resonant frequency of a resonant circuit is used to determine the temperature of an object to be heated.
  • the WO 2012/149997 A1 discloses a method for determining the penetration angle of a core temperature sensor. From the DE 197 14 701 A1 a controlled inductive heating system is known, in which the recording power of a vessel to be heated at high frequency is determined and compared with a target value to cancel the heating operation in case of improper loading of the induction coil.
  • a disadvantage of the known method is that under real conditions with different types of cookware that are commonly used, a reproducible and sufficiently accurate determination of the temperature of the surface of the cookware is not possible.
  • the object of the invention is therefore to overcome the disadvantages of the prior art.
  • a method for controlling a cooking process is to be provided in which a determination of the surface temperature of the cookware or its contents is possible even under different external conditions and at any time during a cooking process and when using different types and designs of cookware, so that the cooking process can also be controlled and regulated without a direct measurement of the temperature.
  • the method is intended to enable the use of the measurable parameters accessible via the oscillating circuit of inductive cooktops for determining the temperature, even in highly divergent cooking utensils and framework conditions.
  • the frequency of the LC resonant circuit is preferably measured according to the invention, the measurement is mathematically processed with the previously determined parameter function or vector function, and the result is used to control or regulate the cooking process.
  • the measurement of the frequency of the LC resonant circuit, the computational processing and the control or regulation of the cooking process is carried out continuously or repeatedly in discrete time steps.
  • a cooking process describes a sequence of desired outputs and resulting target temperatures of the cookware or of the cooking or cooking medium in the cookware with associated cooking times and / or desired temperature ramps or setpoint temperature curves and a time limit.
  • the at least two desired powers, with which the cooking area are heated alternately, are preferably set immediately following one another. Switching off the hobs, or a target power of zero or another target power or a certain target power "ramp" must not be set between the default settings.
  • Any non-metallic hotplate or stove plate is suitable for implementing inventive method.
  • Metallic hotplates are at least inappropriate if they shield the magnetic field of the coil of the LC resonant circuit in the direction of the cookware.
  • Induction hotplates or induction cooking zones are particularly well suited for the implementation of inventive methods.
  • an induction cooking zone is used as the cooking point and that the induction coil of the induction cooking zone or a separate coil is used as the coil.
  • this structure is particularly simple and inexpensive to implement.
  • At least a first target power of 50% to 100% of the rated power of the hotplate is selected and at least a second target power up to 25% of the rated power of the hotplate, preferably up to 15% of the rated power Cooker is selected.
  • the first target power and the second target power are then in the context of the present invention, the two aforementioned target powers according to the invention, or two of the aforementioned at least two different desired powers with which the hotplate is heated alternately. This also applies in the following whenever whenever two target services are mentioned.
  • the temperature sensor is preferably detachable from the cookware and is removed from the cookware after process step B) or placed in a food to be cooked. It can also be according to the invention an indication to the user of the cooking appliance, which prompts the user to remove the temperature sensor or to place in the food.
  • the control can be done after calibration by measuring the frequency of the LC resonant circuit. Accordingly, the temperature sensor can advantageously be used for other measurements that are used to control the cooking process.
  • the first target power is selected to be at least three times as high as the second target power, wherein preferably the first target power is maintained between 30 and 120 seconds and the second target power is maintained between 15 and 60 seconds.
  • the time profile of the temperature of the surface of the cookware measured with the temperature sensor is used.
  • each determined parameter function or vector function is assigned to a cookware or a cookware class and the cooking process is performed depending on the parameter function or vector function and is preferably stored together with an identifier for the cookware or the cookware class in an electronic memory.
  • the cookware Since the cookware has a significant influence on the vector function or the parameter function, it is particularly useful according to the invention and advantageous to associate the calibrations with certain cookware and store it for future cooking process controls.
  • step B) the cookware is heated to a first desired temperature, for which purpose the temperature sensor and / or the frequency of the LC resonant circuit and / or the parameter or vector function for determining the actual temperature of the Cookware is used.
  • Each value of these values ultimately corresponds to an energy input at a particular time, which should be kept constant over a certain time depending on the cooking progress.
  • the process is continuously improved by continuous use.
  • the data collected in this way can improve the quality of the measurement, even across cooking appliances, by transferring the data from one cooking appliance to other cooking appliances.
  • the temperature sensor is removed after reaching the desired temperature from the cookware or placed in a food or an indication to the user of the cooking appliance, the user to remove the temperature sensor or to place the temperature sensor in the food prompts.
  • the temperature sensor can thus be used, for example, as a core temperature sensor, in order to achieve an improvement of the cooking process control.
  • a 2-point control or a multi-point control is used, wherein the at least two desired powers in step A) as power levels for the 2 Point control or multi-point control used and the temperature is determined several times by calculating with the parameter function or the vector function of the measured frequency of the LC resonant circuit.
  • a 2-point control provides a simple and thus efficient method to implement inventive method.
  • the evaluation of the frequency of the LC resonant circuit can for example take place in that an above or below a fixed tolerance must be made to determine one of the states and then to control the cooking process.
  • a food or a cooking medium changes the thermal load in the cookware, so that the change in the parameter function or the vector function is a measure of the thermal load and thus for the amount and temperature of the filled cooking or Garmediums.
  • an indirect determination of the amount or the starting temperature of the food and this can be used for the corresponding readjustment of the energy supply.
  • the cooking process is controlled by adjusting the power of the cooking area as a function of Garvor suits, a target time and / or the desired result, wherein for determining the temperature of the cookware, the frequency of the LC resonant circuit is used to calculate the temperature using the parameter function or the vector function.
  • the energy input into the food can be selectively controlled depending on the cooking progress and desired result. It can also be provided to "freeze" the cooking progress with the aid of the temperature sensor below the Gariss to achieve a target time as accurately as possible, that is, to achieve the desired cooking result to the desired target time.
  • the method with the method steps A) and B) is used for calibrating the cookware, wherein the parameter function or the vector function is stored, and when placing a cookware on the cooking surface with the method steps A) and B) a known cookware on the basis of the parameter function or vector function is detected and the previously stored parameter function or vector function for guiding the cooking process in the evaluation of the frequency of the LC resonant circuit in step C) is used.
  • a cooking appliance having at least one cooking zone, in particular at least one induction cooking zone, a temperature sensor, a power controller, an LC resonant circuit comprising a coil which is arranged in, around or in the region of the cooking area and a controller which is connected to the temperature sensor and a means for measuring the frequency of the LC resonant circuit and which is programmed to implement a method according to one of the preceding claims, wherein the controller has access to a memory for storing the computationally determined parameter function or vector function.
  • the cooking appliance has a temperature sensor which is wirelessly connected to the controller and in the top of the temperature sensor for measuring the surface temperature of a cookware is arranged.
  • the invention is based on the surprising findings that it is possible by a change or a sweep of the power or the target power of the cooking area, a function (vector function or parameter function) between the surface temperature of the cookware and the frequency of an LC resonant circuit whose inductance by the temperature-dependent magnetic permeability of the cookware is changed, the determined function can be used in the later course of the same cooking process or a time-separate cooking process, the cooking process due to the function, which is a measure of the surface temperature of the cookware or the cookware, reliable respectively.
  • a cooking appliance with at least one cooking zone (at least one cooking zone) is used, which has a heating device, ideally via an induction heater.
  • the cooking device has at least one separate measuring circuit (LC resonant circuit) with coupled evaluation electronics, which measures the temperature-dependent permeability of the cookware. It is advantageous for this purpose to continuously measure the change in the oscillation period due to the change in the impedance and the resistance in the measuring circuit.
  • the transmitter provides a continuous temperature signal T pwm , which is dependent on the set target power P s of the cooking, the actually absorbed by the cookware power P act , the ambient temperature T u , the output temperature of the cookware T pot and the structure and the material composition of the cookware ,
  • the temperature is measured by the use of a preferably wireless temperature sensor, which measures the temperature at the surface of the cookware T pot during heating without food to be cooked . Later, this temperature sensor can also be used in the food to be cooked (for example, stabbed) to determine other parameters of the food and the cooking progress and track.
  • a preferably wireless temperature sensor which measures the temperature at the surface of the cookware T pot during heating without food to be cooked . Later, this temperature sensor can also be used in the food to be cooked (for example, stabbed) to determine other parameters of the food and the cooking progress and track.
  • the temperature sensor it is advantageous if a suitable temperature sensor is placed directly in the top of the temperature sensor.
  • Heating of the cookware with alternating heating and cooling phases (with alternating different nominal outputs of the cooking area), wherein for each Phase one or more target performances P s (ideally 2 or 3) are defined and the respective duration is either firmly defined or variably regulated.
  • target performances P s ideally 2 or 3
  • the respective duration is either firmly defined or variably regulated.
  • nominal outputs between 50% and 100% of the nominal capacity of the respective cooking zone and for the cooling phase between 0 and 15% are particularly useful.
  • the respective time is fixed.
  • times between 30 to 120 seconds for the heating phase and 15 to 60 seconds for the cooling phase are particularly advantageous.
  • the temperature signal T pwm is measured periodically (ie repeated at equal intervals) at a fixed sampling rate of at least 1 Hz, preferably of 2 Hz.
  • the parameters or the vectors are preferably determined linearly independently of each other. However, it is also possible to determine or use the parameters or the vectors as a function of each other.
  • the cookware is heated to the respective target temperature. This can be done either with the temperature sensor or even without the temperature sensor by means of the vector function or parameter function or else by means of already stored characteristics.
  • T pot the then valid value for T pwm (T pot ) is stored and subsequently used as a controlled variable.
  • T pot (t) can be described as an unambiguous function of T pwm (t) and thus ensures good regulation of the surface temperature T pot of the cookware.
  • Adding a thermal load such as loading food or adding a cooking medium (such as water, oil, or fat) to the cookware, lowers the temperature of the cookware and changes the measured permeability of the cookware. It applies, the more food or cooking medium is inserted or the colder the food or the cooking medium, the more the temperature drops. Accordingly, the temperature signal changes.
  • the surface temperature T pot of the cookware can be raised to the original level and kept at this level for a time which is optimal for the respective food.
  • the temperature vector or the parameters can also be used to detect whether the user has added further ingredients, for example, according to a recipe or when prompted by the operating unit.
  • Another useful application of the method according to the invention is to control the energy supply as a function of the properties of the food.
  • a multipoint core temperature probe is used.
  • the energy supply can be regulated taking into account the individual characteristics of the cookware. This allows particularly optimal cooking results.
  • An extension of this application is to speed up or retard the cooking process to achieve a previously entered finish time. It is not a pure keeping warm at the end of a cooking process, as this is known to lead to a reduction in food quality.
  • Another useful application is the detection of overcooking of the cooking medium or burning of the food.
  • the temperature signal rises above the level of a reasonable tolerance for the calculated Characteristic curve or the calculated vector field.
  • this can be detected automatically and the target power of the hotplate can be reduced accordingly.
  • FIG. 1 shows a schematic representation of a cooking appliance according to the invention, which is suitable for implementing a method according to the invention and based on which a method according to the invention is explained.
  • a cooking appliance 1 with at least one cooking station 2 or cooking zone 2 is used which can be heated via a heating device, ideally via an induction heating device.
  • the power supply for each hob 2 is controlled individually by a built-in microcontroller.
  • a coil 3 or induction coil 3 is embedded, which is mounted separately from the induction heating coil of the cooking zone 2.
  • the coils 3 are parts of separate LC resonant circuits 4 comprising the coil 3 for each cooking station 2 with coupled evaluation electronics 5, which measures the temperature-dependent permeability of the cookware (not shown).
  • the LC resonant circuits 4 have in addition to the coil 3 and a capacitance in the form of a capacitor which is electrically connected to the coil 3 and in FIG. 1 is shown schematically.
  • the transmitter 5 is connected to a frequency meter (not shown) for determining the frequency or the natural frequency of the LC resonant circuit 4.
  • the measurement of the permeability can be done in different ways with known methods. Is advantageous thereby continuously measuring the change of the oscillation period due to the change of the impedance and the resistance in the LC oscillation circuit 4.
  • the transmitter 5 provides a continuous or a discrete time intervals updated temperature signal T pwm , depending on the set target power P s , the actual recorded power P act , the output temperature of the coil 3, the output temperature of the cookware and the structure and material composition of the cookware is.
  • the influences of the heating device on the LC resonant circuit 4 or the measurements and measurement results are to be minimized by the use of measures known to the technical expert or the person skilled in the art.
  • the cooking appliance 1 on a control panel 6.
  • a receiver / transmitter 8 for an external operating unit 12 and a receiver 9 for a temperature sensor 14 are connected and controllable.
  • the receiver 9 and the receiver / transmitter 8 can receive data from the temperature sensor 14 or exchange data with the operating unit 12 via radio, infrared, Bluetooth or another wireless communication.
  • the radio waves for wireless data transmission are in FIG. 1 represented by three nested circle segments.
  • the cooking appliance 1 has a bus system.
  • the relevant data on the setpoint power P s , the actually recorded power P act , the temperature signal T pwm and the ambient temperature T u are transmitted via this.
  • the cooking zones 2 can be operated manually on the cooking appliance 1 via a control panel 6 or via an external operating unit 12, such as a smartphone.
  • the temperature is measured by the use of the temperature sensor 14, ideally wireless, which measures the temperature at the surface of the cookware T pot during heating without food to be cooked . Later, this temperature sensor 14 can also be placed in the food, such as in the WO 2012/149997 A1 described in order to determine further parameters of the food and the cooking progress.
  • the temperature sensor 14 it is advantageous, a suitable temperature sensor (not shown) directly in the top of the Temperature sensor 14 to place.
  • the signal is processed in the temperature sensor 14, to then wirelessly transmit it to a corresponding, external evaluation 5.
  • An evaluation can also be installed directly in the temperature sensor 14. It is also conceivable that the external operating unit 12 is integrated directly into the housing of the temperature sensor 14.
  • FIG. 2 shows a diagram in which the target power P s (solid line) and the currently recorded power P act (dashed line) (as a percentage value relative to the maximum power) over the time t (in seconds) is shown during a method according to the invention
  • FIG. 3 a diagram of the resulting temperature signal T pwm (t) (solid line) for a pan as a cookware and the regulated cooking pot temperature T pot (t) (in ° C) over the time t (in seconds).
  • the first heating cycle as described lasts 50 seconds, with the heating phase 30 seconds and the cooling phase 20 seconds. Then, with the help of the determined parameter or vector function or the temperature sensor, the temperature is raised to 110 ° C. in this example. This takes 30 seconds.
  • This surface temperature T pot is then kept constant for a certain duration by means of the described control of the determined T pwm value. It is easy to see how the T pwm value in this example correlates with the cookware temperature T pot . Therefore, the resulting from the frequency of the LC resonant circuit temperature signal T pwm can be used to determine the temperature of the cookware or be used directly to control the cooking process.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)

Claims (15)

  1. Procédé de commande d'un processus de cuisson avec un ustensile de cuisson doté de propriétés inductives sur une surface de cuisson (2), où une bobine (3) est disposée dans la zone de la surface de cuisson (2) en tant que partie d'un circuit résonnant LC et la fréquence propre du circuit résonnant LC (4) est mesurée de manière répétée ou continue, présentant les étapes de procédé
    A) de chauffage en alternance de la surface de cuisson (2) avec au moins deux réglages de puissance différents, où un premier réglage de puissance est maintenu plus longtemps qu'un deuxième réglage de puissance, où le premier réglage de puissance est choisi plus élevé que le deuxième réglage de puissance, où, pendant ce temps, la température sur le socle de l'ustensile de cuisson est mesurée de manière répétée ou continue avec un capteur de température (14) et la fréquence du circuit résonnant LC (4) est mesurée de manière répétée ou continue ;
    B) de détermination d'une fonction de paramètre ou d'une fonction vectorielle pour la détermination et/ou la régulation de la température d'un objet à partir de l'évolution de la température mesurée en fonction du temps du capteur de température (14) et à partir de la fréquence du circuit résonnant LC (4) en fonction du temps et en fonction des au moins deux réglages de puissance ; et
    C) d'exécution du processus de cuisson en fonction de la fonction de paramètre ou de la fonction vectorielle déterminées dans l'étape de procédé B) et de la fréquence du circuit résonnant LC (4) et/ou de la variation avec le temps de la fréquence du circuit résonnant (4).
  2. Procédé selon la revendication 1, caractérisé en ce
    qu'une zone de cuisson par induction est employée en tant que surface de cuisson (2) et une bobine d'induction de la zone de cuisson par induction ou une bobine séparée est employée en tant que bobine (3).
  3. Procédé selon la revendication 1 ou la revendication 2, caractérisé en ce que
    lors du chauffage de manière alternée de la surface de cuisson (2), au moins un premier réglage de puissance de 50 % à 100 % de la puissance nominale de la surface de cuisson (2) est choisi et au moins un deuxième réglage de puissance jusqu'à au maximum 25 % de la puissance nominale de la surface de cuisson (2) est choisi, de préférence jusqu'à au maximum 15 % de la puissance nominale de la surface de cuisson (2).
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que
    le capteur de température (14) n'est plus employé pour la mesure de la température de la surface de l'ustensile de cuisson après l'étape de procédé B), le capteur de température (14) est de préférence détachable de l'ustensile de cuisson et est enlevé de l'ustensile de cuisson après l'étape de procédé B) ou est placé dans un produit à cuire, ou un avertissement a lieu vis-à-vis de l'utilisateur de l'appareil de cuisson qui demande à l'utilisateur d'éloigner le capteur de température (14) ou de le placer dans le produit à cuire.
  5. Procédé selon l'une des revendications précédentes, caractérisé en ce que
    le premier réglage de puissance est choisi au moins le triple du deuxième réglage de puissance, et/ou où le premier réglage de puissance est maintenu entre 30 et 120 secondes et le deuxième réglage de puissance est maintenu entre 15 et 60 secondes.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce que,
    pour la détermination de la fonction de paramètre ou de la fonction vectorielle, l'évolution avec le temps de la température de la surface de l'ustensile de cuisson mesurée avec le capteur de température (14), l'évolution avec le temps de la puissance de la surface de cuisson (2) mesurée, l'évolution avec le temps du réglage de puissance de la surface de cuisson (2), l'évolution avec le temps de la fréquence du circuit résonnant LC (4) et/ou la dérivée première et/ou la dérivée seconde dans le temps d'une ou de plusieurs de ces grandeurs sont utilisées.
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce que,
    pour l'exécution du processus de cuisson en fonction de la fréquence du circuit résonnant LC (4), l'évolution avec le temps de la puissance mesurée de la surface de cuisson (2), l'évolution avec le temps du réglage de puissance de la surface de cuisson (2), l'évolution avec le temps de la fréquence du circuit résonnant LC (4), et/ou la dérivée première, et/ou la dérivée seconde d'une ou de plusieurs de ces grandeurs est employée.
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que
    chaque fonction de paramètre ou fonction vectorielle déterminée est associée à un ustensile de cuisson ou à une catégorie d'ustensile de cuisson et le processus de cuisson est effectué en fonction de la fonction de paramètre ou de la fonction vectorielle et, de préférence, est enregistrée dans une mémoire électronique conjointement avec une identification pour l'ustensile de cuisson ou pour la catégorie d'ustensile de cuisson.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce
    qu'après l'étape de procédé B), l'ustensile de cuisson est chauffé à une première température consignée, où le capteur de température (14), et/ou la fréquence du circuit résonnant LC (4), et/ou la fonction de paramètre ou vectorielle sont employés pour la détermination de la température réelle de l'ustensile de cuisson, où différentes valeurs pour la fréquence du circuit résonnant LC (4) ou une grandeur calculée ou en étant dérivée sont enregistrées et la valeur enregistrée ou la grandeur sont utilisées en tant que références pour des réglages ultérieurs pour la fréquence du circuit résonnant LC (14).
  10. Procédé selon l'une des revendications précédentes, caractérisé en ce que
    le capteur de température (14) est enlevé de l'ustensile de cuisson après l'accession à la température de consigne ou il y a un avertissement pour l'utilisateur pour qu'il enlève le capteur de température (14) ou qu'il place le capteur de température (14) dans le produit à cuire.
  11. Procédé selon l'une des revendications précédentes, caractérisé en ce que,
    lors d'une phase de maintien du processus de cuisson, dans laquelle la température de l'ustensile de cuisson doit être maintenue constante, une régulation à 2 points ou une régulation à points multiples est employée, où l'au moins une régulation à 2 points ou régulation à points multiples est employée et la température est déterminée à plusieurs reprises par le calcul avec la fonction de paramètre ou la fonction vectorielle à partir de la fréquence du circuit résonnant LC (4).
  12. Procédé selon l'une des revendications précédentes, caractérisé en ce
    qu'il est déterminé par l'évaluation de la fréquence du circuit résonnant LC (4) avec la fonction de paramètre ou la fonction vectorielle si un produit à cuire ou un milieu de cuisson est chargé dans l'ustensile de cuisson pendant le processus de cuisson, si le produit à cuire commence à brûler, si le milieu de cuisson déborde, si la position de l'ustensile de cuisson sur la surface de cuisson (2) s'est modifiée et/ou comment est disposé spatialement le produit à cuire dans l'ustensile de cuisson, et, en fonction de ces évaluations, le processus de cuisson est commandé et/ou il y a un avertissement pour l'utilisateur de l'appareil de cuisson.
  13. Procédé selon l'une des revendications précédentes, caractérisé en ce que
    le processus de cuisson est commandé de manière ciblée par un ajustement de la puissance de la surface de cuisson (2) en fonction de l'évolution de la cuisson, de la durée ciblée et/ou d'un résultat ciblé, où, pour la détermination de la température de l'ustensile de cuisson, la fréquence du circuit résonnant LC (4) est employée moyennant l'emploi de la fonction de paramètre ou de la fonction vectorielle pour le calcul de la température.
  14. Procédé selon l'une des revendications précédentes, caractérisé en ce que
    le procédé est employé pour l'étalonnage de l'ustensile de cuisson avec les étapes de procédé A) et B), où la fonction de paramètre ou la fonction vectorielle est enregistrée, et lors du dépôt d'un ustensile de cuisson sur la surface de cuisson (2), un ustensile de cuisson connu est reconnu à l'aide de la fonction de paramètre ou de la fonction vectorielle avec les étapes de procédé A) et B) et la fonction de paramètre ou la fonction vectorielle précédemment enregistrée est employée pour l'exécution du processus de cuisson par la détermination de la fréquence du circuit résonnant LC (4) dans l'étape de procédé C).
  15. Appareil de cuisson (1) présentant au moins une surface de cuisson (2), notamment au moins une zone de cuisson par induction, un capteur de température, un système de réglage de puissance, un circuit résonnant LC (4) présentant une bobine (3) qui est disposée dans ou autour ou dans la région de la surface de cuisson (2) et un système de commande (5) qui est relié avec le capteur de température et un dispositif pour la mesure de la fréquence du circuit résonnant LC (4) et qui est programmé pour la réalisation d'un procédé selon l'une des revendications précédentes, où le système de commande (5) possède un accès vis-à-vis d'une mémoire pour le stockage de la fonction de paramètre ou de la fonction vectorielle déterminées par calcul.
EP14719295.9A 2013-04-23 2014-04-22 Procédé de régulation d'un processus de cuisson Active EP2989855B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102013104107.8A DE102013104107A1 (de) 2013-04-23 2013-04-23 Verfahren zur Regelung eines Garprozesses
PCT/EP2014/058137 WO2014173897A1 (fr) 2013-04-23 2014-04-22 Procédé de régulation d'un processus de cuisson

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US10598549B2 (en) 2016-08-04 2020-03-24 The Vollrath Company, L.L.C. Wireless temperature probe
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WO2020009915A1 (fr) * 2018-07-03 2020-01-09 President And Fellows Of Harvard College Capteurs de plaque chauffante et de température de résistance
CN110801160B (zh) * 2018-08-06 2021-06-18 佛山市顺德区美的电热电器制造有限公司 烹饪装置的控制方法、系统及烹饪装置
CN109469924A (zh) * 2018-12-28 2019-03-15 合肥培恩电器有限公司 一种食材温度曲线采集系统
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Publication number Publication date
EP2989855A1 (fr) 2016-03-02
US20160088685A1 (en) 2016-03-24
ES2745400T3 (es) 2020-03-02
US10412789B2 (en) 2019-09-10
WO2014173897A1 (fr) 2014-10-30
DE102013104107A1 (de) 2014-10-23

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