EP3031297B1 - Équipement de cuisson et méthode pour contrôler ledit équipement - Google Patents

Équipement de cuisson et méthode pour contrôler ledit équipement Download PDF

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Publication number
EP3031297B1
EP3031297B1 EP14749803.4A EP14749803A EP3031297B1 EP 3031297 B1 EP3031297 B1 EP 3031297B1 EP 14749803 A EP14749803 A EP 14749803A EP 3031297 B1 EP3031297 B1 EP 3031297B1
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EP
European Patent Office
Prior art keywords
cooking
sensor
calibration
sensor device
radiation
Prior art date
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Active
Application number
EP14749803.4A
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German (de)
English (en)
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EP3031297A1 (fr
Inventor
Volker Backherms
Dominic Beier
Stephan Krug
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Miele und Cie KG
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Miele und Cie KG
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Publication of EP3031297A1 publication Critical patent/EP3031297A1/fr
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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0266—Cooktops
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/05—Heating plates with pan detection means
    • 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 present invention relates to a cooking device with a sensor device and a method for operating a cooking device.
  • pamphlets JP2002 299 029 A and JP 2004 327 053 A show cooking device with a sensor device and method for operating a cooking device.
  • the known devices and methods are with regard to a use in automatic functions of cooking appliances, such. As a stove, but still capable of improvement. For example, an automatic boil-up of milk without overcooking the milk places very high demands on the corresponding devices and processes with regard to reproducibility and reliability. Furthermore, the automatic function should also when using different Gargut electern, such. As copper pans and stainless steel pots, work satisfactorily. Likewise, the automatic function should also work without problems in various practical situations, for example when pots are moved or exchanged during cooking.
  • the method according to the invention is suitable for operating a cooking appliance with at least one hob and with at least one heating device provided for heating at least one cooking area.
  • At least one control device and at least one sensor device are provided for detecting at least one characteristic variable for temperatures of the cooking region.
  • the control device controls the heating device as a function of the quantity detected by the sensor device.
  • At least one positioning of a food container is registered in the cooking area. In the case of a registered movement of a food container in the cooking area, at least one calibration of the sensor device is carried out.
  • the method according to the invention has many advantages.
  • a significant advantage is that the calibration is performed in response to the change in the positioning of a food container in the cooking area. This allows the sensor device to re-calibrate upon detection of movement to maintain the accuracy of the monitoring.
  • the cooking area may also include at least one food container placed there.
  • the sensor device preferably detects the heat radiation emanating from the bottom of the food container. By means of the heat radiation, in particular the temperature of the bottom of the cooking product container is determined.
  • the heating device comprises at least one induction device.
  • the induction device is designed in particular as an induction heating source and comprises at least one induction coil. It is possible that the induction device comprises a plurality or a plurality of smaller induction coils. Then it is possible that a cooking area, for example, results flexibly by placing a Gargut matterers. It is also possible that fixed hotplates are specified.
  • the calibration is in particular a renewed determination of the emission properties of the cooking area and in particular a determination of an emissivity of a food storage compartment parked there. It is also possible to determine a degree of reflection and / or transmittance. It is possible that e.g. the emissivity is determined indirectly via a reflectance. Preferably, it is recalibrated during or after a change between the presence and absence of the food container. It is also preferred to calibrate only in the case of a registered presence of a food container in the cooking area.
  • the sensor device For determining the temperature, the sensor device preferably detects heat radiation which originates at least partially from the bottom of the food container. Based on the radiation power can, taking into account the emissivity in per se known The temperature of the food container or its bottom are determined.
  • the automatic determination of the emissivity during a cooking vessel change thus has the advantage that the temperature is always determined taking into account the appropriate emissivity. This improves the accuracy of the determined temperature values.
  • At least one detection device or a so-called “pan detection” is provided which detects the presence and / or absence of a food container in the cooking area. It can also be tapped the performance of the induction device as a parameter for the presence of a Gargut disposers.
  • an already existing detection device of the induction device can be used. So is in induction hobs z. B. pot detection often provided that can detect that no or only a very low actual power of the induction device is present, which deviates greatly from the set target power. In such a case, it is then assumed that there is no pot on the hob. The target power is then automatically set to zero. In order to check whether a pot has been set up again, the target power is automatically increased again at certain time intervals. If then the actual power also increases, it is assumed that a pot is located on the hob.
  • the at least one calibration may be performed when the magnitude sensed by the sensor device changes by at least a predetermined amount over a predetermined time interval. This may be the calculated temperature or else the signal of the sensor unit itself. Preferably, at least one calibration is performed when the detected magnitude increases and / or decreases by a predetermined amount over a predetermined time interval.
  • the predetermined measure is chosen in particular so that a signal noise does not necessarily cause a calibration.
  • the change over a time interval may deviate from a predetermined threshold. But it is also possible a current increase and / or decrease of a value of the size by a certain amount. It can also be derived and / or integrated at least one size over time and then the change will be considered. In particular, at least one recalibration is performed after at least one initial calibration.
  • the change which triggers the calibration, can occur by adding food to be cooked in a pot, eg. B. when cold water or hot broth is poured. As a result, a changed heat radiation power is registered by the sensor device and an altered temperature value is determined.
  • the change can also be caused by moving the food container be if z. B. enters a bottom region with a different emissivity in the detection range of the sensor device. Then the emissivity used would be incorrect. Thus, the calculated from the radiant power temperature of the cooking area would not be consistent. Therefore, a new calibration or determination of the emissivity with changed sensor signals is reasonable and practical. This ensures that the temperature is determined by the emissivity, which corresponds to the bottom of the cooking vessel in the detection area.
  • the at least one calibration is performed when the detected quantity does not substantially change over a predetermined time interval.
  • the change in size and / or a value derived therefrom in particular remains below a certain threshold value. It is also possible to calibrate at predetermined intervals.
  • At least one radiation source emits electromagnetic radiation at least temporarily. It is preferred that at least a portion of the radiation emitted by the radiation source be received again by the sensor device.
  • a calibration value is derived and used for calibrating the sensor device.
  • a lamp or a diode emits heat radiation, which is reflected by the bottom of the cooking vessel, so that the emissivity of the soil can be determined therefrom.
  • the at least one calibration is triggered at least indirectly by a switching process of a user, for. B. by switching on the cooking device.
  • the calibration can also be triggered by at least one switching or selection of another operating function or automatic function, preferably by an operating device.
  • At least one calibration is carried out during a registered movement of a food container.
  • at least one motion sensor and / or weight sensor may be provided.
  • the movement can also be registered by changing at least one electrical parameter of the induction device, for. B. the permeability and / or the power output or the coil current.
  • the calibration can also be triggered if the hob and / or the induction coil area is not complete or only partially or z. B. is covered only three quarters, which can be registered for example by a change in the induction coil current.
  • a desired power output of the heater can be compared with an actual power output.
  • the calibration can be carried out at a predetermined deviation of the actual power output from the desired power output. From this, for example, an absence of a cooking vessel can be detected.
  • the desired power of the induction device requested by the system or the user is greater than zero, while the actual power output is substantially zero because there is no pot available to receive the power.
  • the at least one calibration can also be carried out periodically. For example, a recalibration is automatically started every 100ms or every second or even every minute or more.
  • the calibration is performed only after a predetermined waiting time.
  • a predetermined period of time is waited until the calibration is performed.
  • a new calibration is performed only after a waiting period has elapsed.
  • the waiting time may be, for example, a few milliseconds or more or even one or two or more seconds or even longer.
  • the cooking area is at least partially reheated. This is the case, for example, if the determined temperature decreases and then the emissivity is redetermined and then the newly determined temperature again indicates a cooling. Since there is actually a cooling, z. B. by the addition of frozen food, a corresponding reheating is useful.
  • the cooking appliance according to the invention has at least one hob and at least one heating device provided for heating at least one cooking area.
  • At least one control device and at least one sensor device are provided for detecting at least one characteristic variable for temperatures of the cooking region.
  • the control device is suitable and designed, the heating device in dependence to control the size detected by the sensor device.
  • At least one detection device registers the presence of a food container in the cooking area.
  • the control device is suitable and designed to trigger at least one calibration of the sensor device in the case of a registered movement of a food container in the cooking region.
  • a significant advantage of the cooking device according to the invention is the control device, which can perform the calibration in response to the movement of a Gargut disposers.
  • z. B. the accuracy of the monitoring are maintained.
  • At least one radiation source to emit electromagnetic radiation to calibrate the sensor device.
  • the sensor device is suitable and designed to receive at least a portion of the radiation emitted by the radiation source again and output as a signal.
  • a control device is suitable and designed to derive a calibration value for calibrating the sensor device with the signal output by the sensor device.
  • the calibration value is in particular the emissivity.
  • the radiation source is preferably a lamp and / or a diode or the like, which is particularly suitable for emitting heat radiation. It is possible that the emissivity is determined indirectly via a determination of a reflectance.
  • the cooking device is designed so that it is suitable for the method according to the invention and in particular for further developments of the method.
  • the FIG. 1 shows a cooking device 1 according to the invention, which is designed here as part of a cooking appliance 100.
  • the cooking appliance 1 or the cooking appliance 100 can be designed both as a built-in appliance and as a self-sufficient cooking appliance 1 or stand-alone cooking appliance 100.
  • the cooking device 1 here comprises a hob 11 with four cooking zones 21.
  • Each of the cooking zones 21 here has at least one heatable cooking area 31 for cooking food.
  • a heating device 2 not shown here, is provided in total for each hotplate 21.
  • the heating devices 2 are designed as induction heating sources and each have an induction device 12 for this purpose.
  • a cooking area 31 is not associated with any particular cooking area 21, but represents any location on the hob 11.
  • the cooking area 31 may have a plurality of induction devices 12 and in particular a plurality of induction coils and be formed as part of a so-called full-surface induction unit.
  • a pot can be placed anywhere on the hob 11, wherein during cooking only the corresponding induction coils are driven in the pot or are active.
  • Other types of heaters 2 are also possible, such. As gas, infrared or somehowsweskan.
  • the cooking device 1 can be operated here via the operating devices 105 of the cooking appliance 100.
  • the cooking device 1 can also be designed as a self-sufficient cooking device 1 with its own operating and control device. Also possible is an operation via a touch-sensitive surface or a touch screen or remotely via a computer, a smartphone or the like.
  • the cooking appliance 100 is here designed as a stove with a cooking chamber 103, which can be closed by a cooking chamber door 104.
  • the cooking chamber 103 can be heated by various heat sources, such as a Um Kunststoffsagenmaschine.
  • Other heating sources such as a top heat radiator and a bottom heat radiator and a microwave heat source or a vapor source and the like may be provided.
  • the cooking device 1 on a sensor device 3, not shown here, which for detecting at least one characteristic size for temperatures of Cooking area (31) is suitable.
  • the sensor device 3 can detect a variable, via which the temperature of a pot can be determined, which is turned off in the cooking area 31.
  • each cooking area 31 and / or each cooking place 21 may be assigned a sensor device 3. It is also possible that several cooking areas 31 and / or cooking zones 21 are provided, but not all of which have a sensor device 3.
  • the cooking device 1 is preferably designed for an automatic cooking operation and has various automatic functions.
  • a soup can be boiled briefly and then kept warm, without a user having to supervise the cooking process or set a heating level.
  • he sets the pot with the soup on a hob 21 and selects the corresponding automatic function via the operating device 105, here z.
  • the operating device 105 here z.
  • the temperature of the pot bottom is determined by means of the sensor device 3 during the cooking process.
  • a control device 106 adjusts the heating power of the heating device 2 accordingly.
  • the heating power is reduced.
  • the automatic function it is also possible by the automatic function to perform a longer cooking process at one or more different desired temperatures, for. B. to slowly let rice pudding draw.
  • a cooking device 1 is shown in a sectional side view very schematic.
  • the cooking device 1 here has a carrier device 5 designed as a glass ceramic plate 15.
  • the glass ceramic plate 15 may in particular be designed as a ceramic hob or the like or at least comprise such. Also possible are other types of support means 5.
  • On the glass ceramic plate 15 is here a cookware or food containers 200, such as a pot or a pan, in which food or food can be cooked.
  • a sensor device 3 which detects heat radiation in a detection region 83 here.
  • the detection area 83 is provided in the installed position of the cooking device 1 above the sensor device 3 and extends upward through the glass ceramic plate 15 to the food container 200 and beyond, if there is no food container 200 is placed there.
  • the induction device 12 has an induction circuit unit 32 with a detection device 400 on.
  • the induction circuit unit 32 forms here together with an induction coil a resonant circuit for generating an alternating electromagnetic field.
  • the induction circuit unit 32 controls the oscillation circuit according to the requirements of the cooking process.
  • the detection device 400 monitors whether a food container 200 is located in the cooking area 31 or not (so-called pan detection).
  • the pot detection has the purpose that in case of pot absence also no power should be added, so that e.g. a fork or other object placed on the hob 21 is not heated by the induction field.
  • the recognition device 400 monitors the characteristics of the electromagnetic field, e.g. the voltages in the resonant circuit. If there is no food container 200 in the cooking area 31, the detection device 400 via the induction circuit unit 32, the target heating power completely down.
  • the induction device 12 is here annular and has in the middle a recess in which the sensor device 3 is mounted. Such an arrangement of the sensor device 3 has the advantage that it is still in the detection range 83 of the sensor device even if the food container 200 is not centered on the cooking point 21.
  • the FIG. 3 shows a schematic cooking device 1 in a sectional side view.
  • the cooking device 1 has a glass ceramic plate 15, below which the induction device 12 and the sensor device 3 are mounted.
  • the sensor device 3 has a first sensor unit 13 and another sensor unit 23. Both sensor units 13, 23 are suitable for non-contact detection of thermal radiation and designed as a thermopile or thermopile.
  • the sensor units 13, 23 are each equipped with a filter device 43, 53 and provided for detecting heat radiation emanating from the cooking area 31.
  • the thermal radiation emanates, for example, from the bottom of a food container 200, penetrates the glass ceramic plate 15 and reaches the sensor units 13, 23.
  • the sensor device 3 is advantageously mounted directly underneath the glass ceramic plate 15 in order to maximize the proportion of heat radiation emanating from the cooking region 31 without great losses to be able to capture.
  • the sensor units 13, 23 are provided close to below the glass ceramic plate 15.
  • a magnetic shielding device 4 which consists of a ferrite body 14 here.
  • the ferrite body 14 is essentially designed here as a hollow cylinder and surrounds the sensor units 13, 23 in an annular manner.
  • the magnetic shielding device 4 shields the sensor device 3 against electromagnetic waves Interactions and in particular against the electromagnetic field of the induction device 12 from. Without such shielding, the magnetic field generated by induction device 12 during operation could undesirably heat parts of sensor device 3 as well, resulting in unreliable temperature sensing and inferior measurement accuracy.
  • the magnetic shielding device 4 thus considerably improves the accuracy and reproducibility of the temperature detection.
  • the magnetic shielding device 4 may also consist at least in part of at least one at least partially magnetic material and an at least partially electrically non-conductive material.
  • the magnetic material and the electrically non-conductive material may be arranged alternately and in layers. Also possible are other materials or materials which have at least partially magnetic properties and also have electrically insulating properties or at least low electrical conductivity.
  • the sensor device 3 has at least one optical screen device 7, which is provided to shield radiation influences and in particular heat radiation, which act on the sensor units 13, 23 from outside the detection zone 83.
  • the optical shield device 7 is designed here as a tube or a cylinder 17, wherein the cylinder 17 is hollow and the sensor units 13, 23 surrounds approximately annular.
  • the cylinder 17 is made of stainless steel here. This has the advantage that the cylinder 17 has a reflective surface which reflects a large proportion of the much heat radiation or absorbs as little heat radiation as possible. The high reflectivity of the surface on the outside of the cylinder 17 is particularly advantageous for the shielding against thermal radiation.
  • the high reflectivity of the surface on the inside of the cylinder 17 is also advantageous in order to direct thermal radiation from (and in particular only out) the detection area 83 to the sensor units 13, 23.
  • the optical screen device 7 can also be configured as a wall, which surrounds the sensor device 13, 23 at least partially and preferably annularly.
  • the cross section may be round, polygonal, oval or rounded. Also possible is a configuration as a cone.
  • an insulation device 8 for thermal insulation is provided, which is arranged between the optical shield device 7 and the magnetic shielding device 4.
  • the insulation device 8 consists here of an air layer 18, which is between the ferrite 14 and the cylinder 17.
  • the insulation device 8 in particular a heat conduction from the ferrite 14 to the cylinder 17 is counteracted.
  • the insulation device 8 has, in particular, a thickness of between approximately 0.5 mm and 5 mm and preferably a thickness of 0.8 mm to 2 mm and particularly preferably a thickness of approximately 1 mm.
  • the isolation device 8 may also be at least one medium with a correspondingly low heat conduction, such.
  • a foam material and / or a polystyrene plastic or other suitable insulating material may be at least one medium with a correspondingly low heat conduction, such.
  • a foam material and / or a polystyrene plastic or other suitable insulating material may be at least one medium with a correspondingly low heat conduction, such.
  • a foam material and / or a polystyrene plastic or other suitable insulating material such as a polystyrene plastic or other suitable insulating material.
  • the sensor units 13, 23 are arranged here in a thermally conductive manner on a thermal compensation device 9 and in particular are coupled in a thermally conductive manner to the thermal compensation device 9.
  • the thermal compensation device 9 has for this purpose two coupling devices, which are formed here as recesses in which the sensor units 13, 23 are embedded accurately. This ensures that the sensor units 13, 23 are at a common and relatively constant temperature level.
  • the thermal compensation device 9 ensures a homogeneous temperature of the sensor unit 13, 23, when it heats up during operation of the cooking device 1. An unequal own temperature can lead to artefacts during the detection, in particular in the case of sensor units 13, 23 designed as thermopiles.
  • a spacing between cylinder 17 and thermal compensation device 9 is provided.
  • the copper plate 19 may also be provided as the bottom 27 of the cylinder 17.
  • the thermal compensation device 9 is designed here as a solid copper plate 19.
  • the thermal compensation device 9 is also possible at least in part another material with a correspondingly high heat capacity and / or a high thermal conductivity.
  • the sensor device 3 here has a radiation source 63, which can be used to determine the reflection properties of the measuring system or the emissivity of a food container 200.
  • the radiation source 63 is embodied here as a lamp 111, which emits a signal in the wavelength range of the infrared light and the visible light.
  • the radiation source 63 may also be formed as a diode or the like.
  • the lamp 111 is used here in addition to the reflection determination for signaling the operating state of the cooking device 1.
  • a region of the thermal compensation device 9 and the copper plate 19 is formed as a reflector.
  • the copper plate 19 has a concave-shaped depression, in which the lamp 111 is arranged.
  • the copper plate 19 is also coated with a gold-containing coating to increase the reflectivity.
  • the gold-containing layer has the advantage that it also protects the thermal compensation device 9 from corrosion.
  • the thermal compensation device 9 is attached to a holding device 10 designed as a plastic holder.
  • the holding device 10 has a connecting device, not shown here, by means of which the holding device 10 can be latched to a support means 30.
  • the support device 30 is formed here as a printed circuit board 50. On the support means 30 and the circuit board 50 also other components may be provided, such. As electronic components, control and computing devices and / or mounting or mounting elements.
  • a sealing device 6 is provided between the glass ceramic plate 15 and the induction device 12, which is designed here as a micanite layer 16.
  • the micanite layer 16 is used for thermal insulation, so that the induction device 12 is not heated by the heat of the cooking area 31.
  • a micanite layer 16 for thermal insulation between the ferrite body 14 and the glass-ceramic plate 15 is provided here. This has the advantage that the heat transfer from the hot in the glass ceramic plate 15 to the ferrite 14 is severely limited. As a result, hardly any heat emanates from the ferrite body 14, which could be transmitted to the insulation device 8 or the optical screen device. The micanite layer 16 thus counteracts an undesirable heat transfer to the sensor device 3, which increases the reliability of the measurements.
  • the micanite layer 16 seals the sensor device 3 dust-tight against the remaining regions of the cooking device 1.
  • the micanite layer 16 has a thickness between about 0.2 mm and 4 mm, preferably from 0.2 mm to 1.5 mm and particularly preferably a thickness of 0.3 mm to 0.8 mm.
  • the cooking device 1 has on the underside a cover 41, which is designed here as an aluminum plate and the induction device 12 covers.
  • the covering device 41 is connected to a housing 60 of the sensor device 3 via a screw connection 122.
  • the sensor device 3 is arranged elastically relative to the glass ceramic plate 15.
  • a damping device 102 is provided which has a spring device 112 here.
  • the spring device 112 is connected at a lower end to the inside of the housing 60 and at an upper end to the printed circuit board 50.
  • the spring device 112 presses the printed circuit board 50 with the ferrite body 14 and the micanite layer 16 mounted thereon upwards against the glass ceramic plate 15.
  • Such an elastic arrangement is particularly advantageous since the sensor device 3 should be arranged as close as possible to the glass ceramic plate 15 for metrological reasons , This directly adjacent arrangement of the sensor device 3 on the glass ceramic plate 15 could cause damage to the glass ceramic plate 15 in the event of impacts or impacts. Due to the elastic reception of the sensor device 3 relative to the carrier device 5, shocks or impacts are damped on the glass ceramic plate 15 and thus reliably prevent such damage.
  • the first sensor unit 13 detects heat radiation emanating from the bottom of the pot as mixed radiation together with the heat radiation which is emitted by the glass-ceramic plate 15.
  • the portion of the radiation output emanating from the glass ceramic plate 15 is calculated out of the mixed radiation power.
  • the other sensor unit 23 is provided to detect only the heat radiation of the glass-ceramic plate 15.
  • the other sensor unit 23 has a filter device 53, which transmits essentially only radiation having a wavelength greater than 5 ⁇ m to the sensor unit 23. The reason for this is that radiation with a wavelength greater than 5 microns is not or hardly transmitted by the glass ceramic plate 15.
  • the other sensor unit 23 thus essentially detects the heat radiation emitted by the glass ceramic plate 15. With the knowledge of the portion of the heat radiation, which is emitted from the glass ceramic plate 15, can be determined in per se known, the proportion of thermal radiation, which emanates from the bottom of the pot.
  • the first sensor unit 13 is equipped with a filter device 43, which is very permeable to radiation in this wavelength range, while the Filter device 43 radiation from other wavelength ranges substantially reflected.
  • the filter devices 43, 53 are each designed here as an interference filter and in particular as a bandpass filter or as a longpass filter.
  • the determination of a temperature from a specific radiant power is a known method.
  • the decisive factor is that the emissivity of the body is known, from which the temperature is to be determined. In the present case, therefore, the emissivity of the pot bottom must be known or determined for a reliable temperature determination.
  • the sensor device 3 here has the advantage that it is designed to determine the emissivity of a Gargut variousers 200. This is particularly advantageous, since thus any cookware can be used and not just a specific food container whose emissivity must be known in advance.
  • the lamp 111 In order to determine the emissivity of the pot bottom, the lamp 111 emits a signal which has a proportion of heat radiation in the wavelength range of the infrared light.
  • the radiant power or heat radiation of the lamp 111 passes through the glass ceramic plate 15 onto the bottom of the pot, where it is partially reflected and partially absorbed.
  • the reflected radiation passes through the glass ceramic plate 15 back to the sensor device 3, where it is detected by the first sensor unit 13 as mixed radiation from the bottom of the pot and the glass ceramic plate 15.
  • the lamp 111 is then switched off and only the thermal radiation of the pot base and the glass ceramic plate is detected.
  • the proportion of the reflected signal radiation then results in principle from the previously detected total radiation minus the heat radiation of the pot bottom and the glass ceramic plate.
  • the degree of absorption of the pot bottom and thus its emissivity can be determined in a known manner, since the absorption capacity of a body corresponds in principle to the emissivity of a body and the proportion of absorbed by the pot radiation is 1 minus reflected radiation.
  • the emissivity is redetermined here at certain intervals. This has the advantage that a subsequent change in the emissivity does not lead to a falsified measurement result. A change in the emissivity may occur, for example, when the cookware bottom has different emissivities and is displaced on the cooking surface 21. Different emissivities are very common in cookware trays observed because z. B. already light soiling, corrosion or even different coatings or coatings can have a major impact on the emissivity.
  • the lamp 111 is also used here for signaling the operating state of the cooking device 1 in addition to the determination of the emissivity or the determination of the reflection behavior of the measuring system.
  • the signal of the lamp 111 also includes visible light, which is perceptible by the glass-ceramic plate 15.
  • the lamp 111 indicates to a user that an automatic function is in operation.
  • Such an automatic function can, for. B. be a cooking operation, in which the heater 2 is controlled automatically in dependence of the determined pot temperature. This is particularly advantageous because the lighting up of the lamp 111 does not confuse the user.
  • the user knows from experience that the lighting is an operation indicator and belongs to the normal appearance of the cooking device 1. He can therefore be sure that a flash of the lamp 111 is not a malfunction and the cooking device 1 may not work properly.
  • the lamp 111 may also light up in a certain duration and at certain intervals. It is possible z. B. also that different operating states can be output via different flashing frequencies. Different signals are also possible via different on / off sequences.
  • a sensor device 3 with a radiation source 63 which is suitable for displaying at least one operating state, is provided for each cooking point 21 or each (possible) cooking region 31.
  • At least one arithmetic unit may be provided for the necessary calculations for determining the temperature and for the evaluation of the detected variables.
  • the arithmetic unit can be at least partially provided on the circuit board 50.
  • the control device 106 it is also possible, for example, for the control device 106 to be designed accordingly, or at least one separate arithmetic unit is provided.
  • the FIG. 4 shows a development in which below the glass ceramic plate 15, a security sensor 73 is attached.
  • the safety sensor 73 is formed here as a temperature-sensitive resistor, such as a thermistor or an NTC sensor, and thermally conductively connected to the glass ceramic plate 15.
  • the safety sensor 73 is provided here to be able to detect a temperature of the cooking area 31 and in particular of the glass ceramic plate 15. If the temperature exceeds a certain value, there is a risk of overheating and the heaters 2 are switched off.
  • the safety sensor 73 is operatively connected to a safety device, not shown here, which can trigger a safety state depending on the detected temperature.
  • a security condition has z. B. the shutdown of the heaters 2 and the cooking device 1 result.
  • the safety sensor 73 is assigned here as a further sensor unit 33 of the sensor device 3.
  • the values detected by the safety sensor 73 are also taken into account for the determination of the temperature by the sensor device 3.
  • the values of the safety sensor 73 are used. So z. B. the temperature, which was determined by means of the other sensor unit 23 on the detected thermal radiation, are compared with the temperature detected by the safety sensor 73. This adjustment can on the one hand serve to control the function of the sensor device 3, but on the other hand can also be used for a tuning or adjustment of the sensor device 3.
  • the task of the other sensor unit 23 can also be taken over by the safety sensor 73 in an embodiment not shown here.
  • the safety sensor 73 serves to determine the temperature of the glass ceramic plate 15. For example, with knowledge of this temperature from the heat radiation, which detects the first sensor unit 13, the proportion of a pot bottom can be determined.
  • Such a configuration has the advantage that the other sensor unit 23 and an associated filter device 53 can be saved.
  • the emissivity or the reflectance usually changes as well. It is a recalibration of the sensor device 3 is required.
  • User interventions are, for example, starting a cooking or frying process, raising and lowering the cooking vessel, changing the cooking vessel or moving the cooking vessel.
  • the displacement of the cooking vessel must be taken into account, in particular, if the cooking vessel bottom has bright and black spots, that is, spatially different degrees of reflection.
  • a reflection measurement 402 is here z. B. then performed when the user selects the corresponding hob 21 by selecting a power level or an automatic program.
  • the reflection measurement 402 can be carried out both before the addition of power or during it.
  • the pot detection of the detection device 400 is used here.
  • the FIG. 5 shows a sketch of a detection signal 401 of the detection device 400.
  • the pan detection indicates the absence 403 of the cooking vessel. If the user places this cooking vessel or other cooking vessel back on the cooking zone 21, the pan detection will indicate presence 404. As soon as this is the case, a reflection measurement 402 of the cooking vessel is initiated by the sensor device 3 and the current reflectance is obtained.
  • Another possibility for detecting the cooking vessel change is the comparison of desired power and actual power of the induction device 12. If the actual power is essentially 0 watts, although the user or an automatic cooking or roasting function has a desired power greater than 0 watts, it is also about cooking vessel absence, since the pan detection integrated in the hob electronics reduces the power to 0 watts when there is no cooking vessel on the respective hob 21. If the actual power is again more than 0 watts later, this is a cooking vessel presence and a reflection measurement 402 is then initiated and the current degree of reflection is obtained.
  • Another problem with regard to the degree of reflection is the displacement of the cooking vessel, especially when the cooking vessel bottom bare and black spots, so locally has different degrees of reflection.
  • the course of the pot temperature 408 and the pot temperature 407 calculated on the basis of the radiant power over the time 406 are outlined.
  • the pot temperature 408 and the calculated pot temperature 407 are substantially identical.
  • the calculated temperature drops while the pot temperature 408 remains unchanged. If no further reflection measurement is carried out, a correspondingly incorrect calculated pot temperature is obtained due to the wrong degree of reflection or emissivity. The temperature in this case deviates downwards from the pot temperature.
  • a new reflection measurement has to be carried out.
  • a new reflection measurement is automatically initiated if there is a significant change in temperature (eg 12 K / s), which can be recognized by the change in the calculated cooking vessel temperature and / or by the change in the signal of the first sensor unit 13. This can be a practical automatic operation is enabled, in which despite moving the cooking vessels always a reliable and accurate temperature determination is guaranteed.
  • the temporally indeterminate occurring events 409 are stored and they are each assigned a priority.
  • the events 409 are in descending order of priority: a registered cooking vessel absence, a corresponding cooling in the calculated temperature 407 and / or a signal change of the first sensor unit 13 or a signal change in the calculated temperature 407.
  • z. B a time window of 2 seconds, within which all other events eventual be registered. After 2 seconds, the highest priority event 409 is processed. The low priority events 409 are dropped.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Stoves And Ranges (AREA)
  • Induction Heating Cooking Devices (AREA)

Claims (13)

  1. Procédé destiné au fonctionnement d'un mécanisme de cuisson (1) avec au moins une plaque de cuisson (11) et avec au moins un mécanisme de chauffage (2) prévu en vue du chauffage d'au moins une zone de cuisson (31) et avec au moins un mécanisme de commande (106) et avec au moins un mécanisme à capteur (3), lequel est destiné à la détection d'au moins une grandeur caractéristique pour les températures de la zone de cuisson (31) ;
    dans lequel le mécanisme de commande (106) commande le mécanisme de chauffage (2), tout au moins en partie et tout au moins temporairement en fonction de la grandeur détectée par le mécanisme à capteur (3),
    caractérisé en ce que
    au moins un positionnement d'un récipient de produit à cuire (200) est enregistré dans la zone de cuisson (31) ; et
    au moins un calibrage du mécanisme à capteur (3) est réalisé dans la zone de cuisson (31) quand le mouvement d'un récipient de produit à cuire (200) est enregistré.
  2. Procédé selon l'une des revendications ci-dessus, dans lequel au moins un calibrage est réalisé quand la grandeur détectée par le mécanisme à capteur (3) est modifiée dans au moins une mesure prédéterminée sur un intervalle de temps prédéterminé.
  3. Procédé selon la revendication 1, dans lequel au moins un calibrage est réalisé quand la grandeur détectée ne change pas, pour l'essentiel, sur un intervalle de temps spécifié.
  4. Procédé selon l'une des revendications précédentes, dans lequel, en vue du calibrage du mécanisme à capteur (3), au moins une source de rayonnement (63) émet, tout au moins temporairement, un rayonnement électromagnétique et au moins une partie du rayonnement émis par la source de rayonnement (63) est de nouveau reçue par le mécanisme à capteur (3), dans lequel une valeur de calibrage peut être déduite au moyen du signal émis par le mécanisme à capteur (3) et est employée en vue du calibrage du mécanisme à capteur (3).
  5. Procédé selon l'une des revendications précédentes, dans lequel l'au moins un calibrage est déclenché, tout au moins indirectement, par un processus de commutation d'un utilisateur.
  6. Procédé selon l'une des revendications précédentes, dans lequel aucun calibrage n'est réalisé quand une absence d'un récipient de produit à cuire (200) est enregistrée, jusqu'à ce que la présence d'un récipient de produit à cuire (200) soit détectée.
  7. Procédé selon l'une des revendications précédentes, dans lequel le mouvement du récipient de produit à cuire (200) est enregistré au moyen d'un détecteur de mouvement et/ou d'un capteur de poids ou par une modification d'au moins un paramètre électrique du mécanisme à induction.
  8. Procédé selon l'une des revendications précédentes, dans lequel une puissance de sortie nominale du mécanisme de chauffage (2) est comparée à une puissance de sortie réelle, dans lequel le calibrage est réalisé quand un écart prédéterminé est détecté entre la puissance de sortie réelle et la puissance de sortie nominale.
  9. Procédé selon l'une des revendications précédentes, dans lequel au moins un calibrage est réalisé de façon périodique.
  10. Procédé selon l'une des revendications précédentes, dans lequel un calibrage est seulement réalisé à l'issue d'un délai d'attente prédéfini.
  11. Procédé selon l'une des revendications précédentes, dans lequel le chauffage est activé de nouveau, tout au moins en partie, après le calibrage de la zone de cuisson (31) quand la grandeur détectée diminue dans une mesure prédéterminée sur un intervalle de temps prédéterminé.
  12. Mécanisme de cuisson (1) avec au moins une plaque de cuisson (11) et avec au moins un mécanisme de chauffage (2) prévu en vue du chauffage d'au moins une zone de cuisson (31) de la plaque de cuisson (11) et avec au moins un mécanisme de commande (106) et avec au moins un mécanisme à capteur (3), lequel est destiné à la détection d'au moins une grandeur caractéristique pour les températures de la zone de cuisson (31) ;
    dans lequel le mécanisme de commande (106) est conçu en ce sens qu'il est capable de commander le mécanisme de chauffage (2) en fonction de la grandeur détectée par le mécanisme à capteur (3),
    caractérisé en ce que
    le mécanisme de commande (106) est conçu en ce sens qu'il est capable de déclencher au moins un calibrage du mécanisme à capteur (3) quand un mouvement d'un récipient de produit à cuire (200) se trouvant dans la zone de cuisson (31) est enregistré au moyen d'un détecteur de mouvement et/ou d'un capteur de poids ou par une modification d'au moins un paramètre électrique d'un mécanisme à induction (12).
  13. Mécanisme de cuisson (1) selon l'une des revendications ci-dessus, dans lequel au moins une source de rayonnement (63) destinée à l'émission d'un rayonnement électromagnétique est prévue en vue du calibrage du mécanisme à capteur (3) ;
    dans lequel le mécanisme à capteur (3) est conçu en ce sens qu'il est capable de recevoir de nouveau au moins une partie du rayonnement émis par la source de rayonnement (63) et de la transmettre sous la forme d'un signal ; et
    dans lequel un mécanisme de commande (106) est conçu en ce sens qu'il est capable de déduire une valeur de calibrage en vue du calibrage du mécanisme à capteur (3) au moyen du signal transmis par le mécanisme à capteur (3).
EP14749803.4A 2013-08-09 2014-08-07 Équipement de cuisson et méthode pour contrôler ledit équipement Active EP3031297B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE201310108652 DE102013108652A1 (de) 2013-08-09 2013-08-09 Kocheinrichtung und Verfahren zum Betreiben der Kocheinrichtung
PCT/EP2014/066987 WO2015018892A1 (fr) 2013-08-09 2014-08-07 Dispositif de cuisson et son procédé de fonctionnement

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EP3031297B1 true EP3031297B1 (fr) 2017-07-26

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DE (1) DE102013108652A1 (fr)
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WO (1) WO2015018892A1 (fr)

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DE102019107815B4 (de) * 2019-03-27 2021-01-14 Miele & Cie. Kg Verfahren zum Betreiben eines Gargeräts und Gargerät

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JP2002075624A (ja) * 2000-08-31 2002-03-15 Matsushita Electric Ind Co Ltd 誘導加熱調理器
JP3990116B2 (ja) * 2001-03-29 2007-10-10 三菱電機株式会社 誘導加熱調理器
JP4123036B2 (ja) * 2003-04-21 2008-07-23 松下電器産業株式会社 加熱調理器
JP4853036B2 (ja) * 2006-02-08 2012-01-11 パナソニック株式会社 誘導加熱装置
ATE479316T1 (de) 2007-06-05 2010-09-15 Miele & Cie Verfahren zur kochfeldsteuerung und kochfeld zur durchführung des verfahrens
WO2010073490A1 (fr) * 2008-12-26 2010-07-01 パナソニック株式会社 Appareil de cuisson à induction

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Also Published As

Publication number Publication date
EP3031297A1 (fr) 2016-06-15
WO2015018892A1 (fr) 2015-02-12
ES2639230T3 (es) 2017-10-25
DE102013108652A1 (de) 2015-02-12

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