EP3136822B1 - Procede de determination de temperature - Google Patents

Procede de determination de temperature Download PDF

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Publication number
EP3136822B1
EP3136822B1 EP16184674.6A EP16184674A EP3136822B1 EP 3136822 B1 EP3136822 B1 EP 3136822B1 EP 16184674 A EP16184674 A EP 16184674A EP 3136822 B1 EP3136822 B1 EP 3136822B1
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EP
European Patent Office
Prior art keywords
induction heating
cooking vessel
coil
measuring
water
Prior art date
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EP16184674.6A
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German (de)
English (en)
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EP3136822A1 (fr
Inventor
Marcus Frank
Elmar Herweg
Marius Lehner
Michael Stober
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EGO Elektro Geratebau GmbH
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EGO Elektro Geratebau GmbH
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Priority to PL16184674T priority Critical patent/PL3136822T3/pl
Publication of EP3136822A1 publication Critical patent/EP3136822A1/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
    • 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
    • H05B6/065—Control, e.g. of temperature, of power for cooking plates or the like using coordinated control of multiple induction coils
    • 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
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/03—Heating plates made out of a matrix of heating elements that can define heating areas adapted to cookware randomly placed on the heating plate
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a method for determining the temperature in an induction hob with a plurality of induction heating coils.
  • an induction hob and a method for its operation with a temperature determination are known.
  • a large number of infrared sensors are provided for this purpose, which are arranged in the center of induction heating coils. This allows the temperature of a cooking vessel to be detected, which is placed above the induction heating coil for heating it and thus also above the IR sensor.
  • the invention has for its object to provide a method mentioned above, with which problems of the prior art can be solved and in particular it is possible to carry out the temperature determination in the cooking vessel advantageously and accurately, in particular to determine when water boils in the cooking vessel.
  • a cooking vessel with water or a liquid mainly containing water in it is placed on the induction hob in such a way that there are at least two induction heating coils covered. It advantageously covers three to five induction heating coils, which are then made correspondingly small, for example with diameters or widths in the range between 6 cm and 18 cm.
  • These induction heating coils detect the coverage by the cooking vessel, in particular to a previously defined extent or with a predefined coverage level, for example at least 50% of the area of the induction heating coil.
  • each induction heating coil heats the region of the cooking vessel base arranged above it in a known manner.
  • the energy input occurs in the lowest area of the bottom of the cooking vessel, usually the lowest 1mm to 2mm. From there, the heat spreads upwards to the top of the bottom of the cooking vessel and from there it is transferred into the water.
  • the induction heating coils of a hotplate work advantageously with the same power level or resulting area power density of the power transferred into the vessel.
  • the vibration response on at least one induction heating coil is used to determine whether the temperature of the bottom of the cooking vessel changes over this induction heating coil or whether this temperature rises.
  • a temperature gradient of the bottom of the cooking vessel can be detected by the induction heating coil, which is preferred according to a method such as that mentioned in the introduction EP 2330866 A2 is described. The content of this is hereby made express reference to the content of the present application. If this determination of the vibration response takes place only periodically, it should be about once per second, advantageously every 0.1 seconds to 2 seconds.
  • the vibration response of an induction heating coil can be understood as the evaluation of the change in the resonant circuit parameters due to temperature changes in the bottom of the cooking vessel, in particular the changing inductance.
  • the vibration response of each induction heating coil can preferably be recorded.
  • the induction heating coils are operated in heating mode at least until an induction heating coil detects that the temperature gradient of the bottom of the cooking vessel is above zero or becomes zero.
  • a temperature of a cooking vessel base heated by means of an induction heating coil is advantageously determined.
  • the method comprises the steps: creating one Intermediate circuit voltage at least temporarily as a function of a single-phase or multi-phase, in particular three-phase, AC mains voltage, generating a high-frequency drive voltage or a drive current from the intermediate circuit voltage, for example with a frequency in a range from 20 kHz to 70 kHz, and applying a resonant circuit comprising the induction heating coil with the drive voltage the control current.
  • induction heating of the bottom of the cooking vessel takes place conventionally.
  • the following steps are carried out for temperature measurement: generation of the intermediate circuit voltage during predetermined periods, in particular periodically, with a constant voltage level, the intermediate circuit voltage being preferably generated independently of the mains alternating voltage during the periods, generation of the drive voltage during the predetermined periods such that the resonant circuit essentially dampens at its natural resonance frequency, measuring at least one oscillation parameter of the oscillation during the predetermined time periods and evaluating the at least one measured oscillation parameter to determine the temperature. Since the intermediate circuit voltage is kept constant during the temperature measurement, signal influences due to a variable intermediate circuit voltage can be eliminated, which enables reliable and interference-free temperature determination.
  • the method comprises the steps: determining zero crossings of the AC line voltage and selecting the time segments in the area of the zero crossings.
  • the DC link voltage usually decreases sharply.
  • the constant voltage level is preferably selected such that it is greater than the voltage level which is usually set in the region of the zero crossings, so that the intermediate circuit voltage is clamped to the constant voltage level in the region of the zero crossings. Then there are constant voltage conditions in the area of the zero crossings, which enable reliable temperature measurement.
  • the induction heating coils are all operated in heating mode at least until a first induction heating coil detects that the temperature gradient of the area of the cooking vessel bottom above this induction heating coil becomes zero. All induction heating coils can also be operated in heating mode until the temperature gradient of the cooking vessel base located above them becomes zero over each of the induction heating coils. If the temperature gradient becomes zero, this means that the temperature of the cooking vessel base does not increase any further, which in turn means that the water in the cooking vessel is directly above this cooking vessel base region or at the boundary layer between Water and the bottom of the cookware boil, so the temperature does not increase any further.
  • the temperature of the water directly at the bottom of the cooking vessel particularly when inductively heating a cooking vessel with water, at which very high powers are introduced into the bottom of the cooking vessel, which is intended to cause the water to boil very quickly can quickly increase to 100 ° C at least in some areas. This is where the typical detachment of very large water vapor bubbles takes place, which is where the water boils or bubbles. However, not all of the water in the cooking vessel has yet reached the temperature of 100 ° C, which is actually desirable.
  • induction cooktops can be set to a very high output with the well-known boost function for boiling, the formation and detachment of water vapor bubbles occurs when the temperature of the water in the upper area is only about 80 away from the boundary layer between the water and the bottom of the cooking vessel ° C to 90 ° C, so it is still clearly away from cooking or the corresponding 100 ° C.
  • high heat flows for example approx. 10W / cm 2
  • temperature differences between the water temperature and the inside of the pot bottom of approx. 10 ° C to 40 ° C occur.
  • the bottom of the cooking vessel has a further temperature difference of approx. 10 ° C between the inside and the outside.
  • the invention determines at least one of the induction heating coils as a measuring coil. Several methods can be used for this, which will be carried out in more detail later.
  • This measuring coil is then operated in measuring mode and no longer in heating mode, with the change or stopping of heating mode not necessarily having to take place immediately after being determined as a measuring coil.
  • the measuring coil In measuring mode itself, the measuring coil is operated with a so-called measuring power of up to 10% or 20%, advantageously a maximum of 50%, of the maximum power for a short time, in particular only for a half-wave, or transmits correspondingly little or less energy to the over area of the bottom of the cooking vessel. Up to 20% of the maximum power, the measuring power can be regarded as a small power.
  • the measuring coil detects the feedback vibration response in the aforementioned manner.
  • the time course of this vibration response is then evaluated after coupling the low energy several times, that is to say essentially a procedure similar to that used previously for recording the vibration response at each induction heating coil. Then, in the event that the gradient of this time course becomes zero, the water in the cooking vessel is determined to be boiling, namely all of the water.
  • the vibration response is really recorded on every induction heating coil.
  • the measuring coil can already be determined beforehand, for example as the induction heating coil with the lowest degree of coverage or the worst power input into the bottom of the cooking vessel. Then only their vibration response needs to be evaluated.
  • the measuring coil no longer heats the bottom of the cooking vessel and, as a result, the true temperature of the water in the cooking vessel or the heat flow through the pot bottom and the heat flow in the transition can be detected in the area of the cooking vessel bottom above the measuring coil
  • the bottom of the pot becomes infinitesimally small and the true temperature of the water and the temperature of the inside and the bottom of the cooking vessel become the same.
  • series-connected temperature differences of about 10 ° C to 40 ° C from the inside of the cooking vessel to water and about 10 ° C between the inside and outside of the cooking vessel become almost zero.
  • the water in the cooking vessel Due to the already started formation of bubbles in the water on the bottom of the cooking vessel, the water in the cooking vessel is mixed to a certain extent, in particular by the rising water. This is not enough to bring all the water in the cooking vessel to a boil very quickly, by repeatedly bringing some cooler water to the bottom of the cooking vessel for heating due to the decrease in heat. In the unheated area of the bottom of the cooking vessel above the measuring coil, however, it is very likely that cooler water will be present, both due to the lack of heating and due to the mixing of the water in the cooking vessel. By stopping the heating operation of the measuring coil, an effect that falsifies the measurement result is exposed.
  • the measuring coil works at least a certain time after the determination as a measuring coil only as a kind of sensor.
  • the coupling of a signal or a power for generating the vibration response for its evaluation can be regarded as negligible with regard to heating the area of the cooking vessel base directly above the measuring coil.
  • an essential essence of the invention is to make a temperature determination in a method for boiling water in a cooking vessel, for which several induction heating coils are used, more precise by using one of the induction heating coils as a measuring coil and then no longer working in heating mode, but only in measurement mode. In this way, falsifications of the measurement result are avoided or at least greatly reduced. This reduces the total heating output for the cooking vessel, but increases the accuracy. On the one hand, it is possible to quickly remove the measuring coil from heating mode to switch to measuring mode, for example after it or possibly another induction heating coil has detected a temperature of 100 ° C. on the bottom of the cooking vessel for the first time because the temperature gradient of the vibration response has become zero.
  • induction heating coil it is possible to determine that induction heating coil as the measuring coil whose temperature gradient of the vibration response first becomes zero during the general heating operation and above all during its own heating operation. This is, so to speak, the induction heating coil with the hottest area of the cooking vessel bottom above itself at this time.
  • the induction heating coil can also be determined and used as the measuring coil in which this temperature gradient ultimately becomes zero. This is then the induction heating coil that has the coolest area of the cooking vessel bottom above it. Then it can be assumed that the water in the cooking vessel as a whole is already significantly closer to the state that it is boiling overall or is completely around 100 ° C.
  • induction heating coil as the measuring coil which has the lowest power input into the cooking vessel and / or which has the lowest degree of coverage by the cooking vessel.
  • the first criterion can be determined during heating operation and can also be checked repeatedly or permanently, for example.
  • the second criterion can already be determined at the beginning of the cooking process, that is, if it is determined at all which induction heating coils are covered by the cooking vessel and which consequently start the heating operation as a common cooking point.
  • this criterion should also be checked during heating operation, since it may well happen that the cooking vessel is above the induction heating coils or is moved on the hotplate and then the degree of coverage of individual or all induction heating coils changes.
  • all induction heating coils are of identical design, that is to say they are of the same size. This simplifies the manufacture of an induction hob. Furthermore, it is advantageously also possible to operate all induction heating coils, which together form a hotplate for a single cooking vessel, identically. This applies above all to the performance level. This means that induction heating coils with a recognized lower degree of coverage can also be operated in the same way as induction heating coils with a high or complete degree of coverage.
  • the heating operation of all induction heating coils that work for this cooking vessel or this hotplate remains constant for a certain time Service is continued.
  • This time should be less than 1 minute and can be, for example, at least 10 seconds, advantageously at least 20 seconds.
  • the previously determined measuring coil is then operated in measuring mode, advantageously with the aforementioned measuring power.
  • the measuring coil which has either already been determined beforehand or is only determined thereby, does not immediately come out of the heating mode is taken, because then the total heating output at the hotplate would be unnecessarily reduced.
  • the heating is continued with the maximum possible output for rapid heating. Only after a certain time will the measuring coil be operated in measuring mode, since only then can it be expected that the 100 ° C in the entire water will soon be reached. This time can also be varied depending on how much water needs to be brought to the boil or how large the cooking vessel is. For this purpose, for example, the previous duration can be used as a criterion when the first induction heating coil detects the temperature gradient that has become zero.
  • the measuring coil is not the first induction heating coil that can be used, but the last induction heating coil, the temperature gradient of which becomes zero. Even then, even the measuring coil can continue to be operated in heating mode for a certain time, since even in this case the bottom of the cooking vessel is everywhere 100 ° C, most likely not all of the water in the cooking vessel is 100 ° C.
  • This time for the continued operation of the measuring coil in heating mode should be significantly shorter than 1 minute and can in particular be shorter than the previously mentioned time, for example 5 seconds to 20 seconds.
  • the measuring coil is only operated in measuring mode after this time has elapsed, although again it may either have been determined as the measuring coil either at the beginning of the heating mode or only later.
  • the power of the measuring coil has been significantly reduced or if it is only operated as a measuring coil with the measuring power, to equate the time course of the water temperature of the water in the cooking vessel with the time course of the period of the vibration response at the Measuring coil, at least as far as the relative course is concerned.
  • This measuring coil then works as a temperature sensor for the region of the cooking vessel base lying above it, which in turn determines the temperature of the water in the cooking vessel brought to it by swirling.
  • This area of the bottom of the cooking vessel then works, so to speak, as a first part of a sensor.
  • the second part of this sensor is the measuring coil, which queries the temperature of this first part, so to speak.
  • the measuring operation of the measuring coil should advantageously be such that it does not bring any additional heating power into the area of the cooking vessel bottom above it, in order to reduce falsifications in temperature detection or temperature determination or to avoid them as far as possible.
  • a half-wave can already suffice for the power input, which in turn is then only carried out with the aforementioned low power or measuring power.
  • FIG. 1 is shown schematically how a plurality of individual induction heating coils 13, here with a round shape, can be present in an induction hob 11.
  • a cooking vessel 15 is set up in such a way that it covers four induction heating coils 13a to 13d by more than 50%.
  • the induction heating coils 13b and 13d are completely covered, and the induction heating coils 13a and 13c to about 70% to 80%.
  • the cooking vessel 15 has a cooking vessel base 16 which is suitable for inductive heating and usually has a thickness of a few millimeters, for example 4 mm to 10 mm.
  • a cooking vessel base 16 is of multilayer design with an uppermost layer, which consists of the same material as the side wall of the cooking vessel 15 and is usually produced by deep drawing, that is to say with a one-piece material transition.
  • a heat-distributing layer of copper with a thickness of a few millimeters is often arranged underneath.
  • a thin layer of stainless steel can be provided, which is also suitable for inductive heating.
  • Their thickness can be a maximum of 1mm to 2mm. At the same time, this is approximately the maximum penetration depth of inductive fields, which will be explained below.
  • the induction heating coils 13a and 13b are connected to a controller 19 of the induction hob 11 and are supplied with power in a controlled manner, usually via a power unit (not shown here) or corresponding resonant circuit arrangements.
  • the thin arrows show a power input 21a and 21b from each of the induction heating coils 13a and 13b into the cooking vessel 15 and into the cooking vessel bottom 16. This is known to the person skilled in the art and need not be discussed in more detail. As previously mentioned, the depth of penetration of the power input 21 is less than 2 mm, advantageously less than 1 mm. From this lowermost layer of the cooking vessel base 16, the heat generated is distributed upward through the further structure of the cooking vessel base 16, possibly with a corresponding transverse distribution. At the top of the cooking vessel base 16, the heat transfer takes place in the water 17 located above it in the cooking vessel 15. This heated water rises as a result of the heat introduced, which is illustrated by the broad arrows. Of course, a kind of mixing of the water flows 23a and 23b takes place, also shown here by further water flows 23.
  • the temperature T W of the water 17 in the cooking vessel 15 is recorded as a kind of average temperature, ie not only measured at individual discrete points, but as an average at many points. In particular, this can also be a temperature at the water surface, where the temperature of the water 17 will usually be the lowest when boiling.
  • the temperature of the water above the left induction heating coil 21a near the cooking vessel base 16 is shown with a thick dashed line.
  • the water 17 will probably be the hottest and the quickest to boil.
  • the temperature of the water is 17th the value of 100 ° C is shown.
  • the course heights are approximately to scale relative to each other.
  • the measured value or the period signal of the induction heating coil 13b which is used as the measuring coil in the measuring operation is shown with a thin solid line.
  • the dashed thin line shows the period signal of the induction heating coil 13a operated in heating mode.
  • these two period signals do not have to be of different sizes, this is only shown here for the sake of clarity in order to better show their relative courses. In particular, they can be largely congruent, especially at the beginning.
  • the controller 19 detects in a known manner which induction heating coils are covered at all and to what extent or with what degree of coverage.
  • the induction heating coils 13 of the configuration of the Fig. 1 the aforementioned induction heating coils 13a to 13d are sufficiently covered. If an operator has now selected a power level for operating the induction hob 11, with which the water 17 in the cooking vessel 15 is to be brought to a boil as quickly as possible, the heating operation of the four induction heating coils 13a to 13d starts.
  • the induction heating coils 13a and 13b generate a power input 21a and 21b in the cooking vessel bottom 16, in particular in its bottom layer.
  • the inductively generated heat spreads upwards and enters or is transferred to the water 17 at the top of the cooking vessel base 16. This creates water flows 23, in particular strong water flows 23a and 23b rising from the top of the cooking vessel base 16.
  • the induction heating coil 13b can now be determined as the measuring coil, since it has the recognizable lowest degree of coverage by the cooking vessel 15 or the cooking vessel base 16. This determination can be made even if the measuring coil 13b is also operated together with the others in heating mode as a hotplate. Alternatively, this can be done in Fig. 4 Period signal shown in dashed lines, which will initially be relatively the same for most induction heating coils, can be evaluated for each induction heating coil 13. Then the induction heating coil can be determined as the measuring coil and switch to measuring mode, in which the gradient first becomes approximately zero. In in yet another embodiment of the invention, that induction heating coil can be used as the measuring coil in the measuring mode, in which this curve becomes the last to be constant or has zero slope compared to the other induction heating coils.
  • this case applies that the slope has become the last to be zero for the induction heating coil 13b. This means that the temperature above all other induction heating coils 13 of the hotplate is higher or was previously high.
  • the dashed water temperature at the time when the slope of the period signal of one of the induction heating coils becomes zero also comes to the shown maximum value of 100 ° C. as the water temperature.
  • this is the temperature of the water just above the bottom 16 of the cooking vessel above the induction heating coil with the course of the period signal shown in dashed lines.
  • the thick solid line as the temperature T W of the water 17 in the cooking vessel 15 rises approximately constant at the beginning after a short delay.
  • the induction heating coil 13b which is now operated in measuring mode as a measuring coil with the measuring power, has the continuous course with the thin line.
  • the measuring power is, for example, 5% of the maximum power.
  • the course of the period signal at the measuring coil 13b also shows that after the change to the measuring mode, this measuring coil transmits almost no energy into the bottom of the cooking vessel and thus does not attempt to heat it up. Since the water 17 in the cooking vessel 15 does not yet have a total of 100.degree. C., that is to say does not yet boil overall, but instead only has, for example, only 80.degree. C. to 90.degree. C., this relatively cooler water falls back onto this area of the cooking vessel bottom and cools it to less than 100 ° C.
  • the conditions in the cooking vessel 15 during this period are in Fig. 3 to see.
  • the induction heating coil 13a in the heating mode also causes the power input 21a into the cooking vessel bottom 16 above it, which generates the strong water flow 23a. This circulates, so to speak, and has the effect that water 17 located in the upper area appears as a water flow 23 shown with thin arrows down onto the area of the cooking vessel base 16 which lies above the measuring coil 13b.
  • experience values which can be stored in the control 19 as explained above, can also allow a certain continuation time be determined for the induction heating coil 13b in heating mode, after which the water in the cooking vessel 15 is still not completely boiled.
  • the total or average temperature of the entire water has reached about 100 ° C. due to the continuous power input of the remaining three induction heating coils, which advantageously takes place with the same or maximum output, in particular after sufficient mixing of the from the bottom 16 of the heating coils heated water with the rest of the water.
  • the thin and solid period signal of the measuring coil again has the slope zero or becomes constant, then all the water 17 boils in the cooking vessel 15. This also applies to the temperature T W of the water.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)

Claims (10)

  1. Procédé de détermination de la température sur une plaque de cuisson à induction (11) comprenant des bobines de chauffage par induction (13), les bobines de chauffage par induction (13) pouvant être excitées individuellement et, dans un régime de chauffage commun, formant un foyer de cuisson pour un récipient de cuisson (15) dans lequel se trouve de l'eau, caractérisé en ce que le procédé comprend les étapes suivantes :
    - un récipient de cuisson (15) dans lequel se trouve de l'eau est posé de telle sorte qu'il recouvre au moins deux bobines de chauffage par induction (13) avec un fond de récipient de cuisson (16),
    - les bobines de chauffage par induction (13) fonctionnent en régime de chauffage afin d'amener l'eau (17) dans le récipient de cuisson (15) à ébullition, ce qui doit être détecté en tant que détermination de la température,
    - pendant le régime de chauffage, chaque bobine de chauffage par induction (13) chauffe la zone du fond de récipient de cuisson (16) qui est disposée au-dessus de celle-ci,
    - pendant le régime de chauffage, la réponse oscillatoire au niveau d'au moins une bobine de chauffage par induction (13) est utilisée pour détecter si la température de la zone du fond de récipient de cuisson (16) qui est disposée au-dessus de cette bobine de chauffage par induction (13) varie ou augmente,
    - les bobines de chauffage par induction (13) fonctionnent en régime de chauffage au moins jusqu'à ce qu'une bobine de chauffage par induction (13) détecte que le gradient de température de la zone du fond de récipient de cuisson (16) au-dessus de cette bobine de chauffage par induction s'approche de zéro ou devient nul,
    - au moins l'une des bobines de chauffage par induction (13) est définie comme une bobine de mesure,
    - la bobine de mesure fonctionne en régime de mesure et plus en régime de chauffage, celle-ci transmettant pendant une courte durée, dans le régime de mesure avec une puissance de mesure égale au maximum à 50 % de la puissance maximale, de l'énergie dans le fond de récipient de cuisson (16) et détectant ensuite la réponse oscillatoire renvoyée en rétroaction, le tracé dans le temps de cette réponse oscillatoire étant interprété après plusieurs injections de la puissance de mesure, l'eau (17) dans le récipient de cuisson (15) étant déterminée en ébullition dans le cas où le gradient de ce tracé dans le temps s'approche de zéro ou devient nul.
  2. Procédé selon la revendication 1, caractérisé en ce que la bobine de chauffage par induction (13) qui est définie comme une bobine de mesure est celle qui présente en premier un gradient de température devenant nul pendant le régime de chauffage.
  3. Procédé selon la revendication 1, caractérisé en ce que la bobine de chauffage par induction (13) qui est définie comme une bobine de mesure est celle qui présente le plus faible apport de puissance dans le récipient de cuisson (15) et/ou le plus petit taux de recouvrement par le récipient de cuisson.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que toutes les bobines de chauffage par induction (13) fonctionnent en régime de chauffage au moins jusqu'à ce que le gradient de température du fond de récipient de cuisson (16) qui se trouve au-dessus de chacune des bobines de chauffage par induction devienne nul.
  5. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'en régime de mesure, la bobine de mesure transmet de l'énergie dans le fond de récipient de cuisson (16) à la puissance de mesure pendant une demi-onde et ensuite détecte la réponse oscillatoire renvoyée en rétroaction.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'après que la première bobine de chauffage par induction (13) présente ou détecte un gradient de température devenu nul, le régime de chauffage de toutes les bobines de chauffage par induction (13) qui fonctionnent en régime de chauffage pour ce récipient de cuisson (15) est poursuivi avec une puissance constante pendant au moins 10 secondes, de préférence pendant au moins 30 secondes, la bobine de mesure préalablement définie fonctionnant en régime de mesure après écoulement de cette période.
  7. Procédé selon l'une des revendications 1 à 5, caractérisé en ce qu'après que toutes les bobines de chauffage par induction (13) du point de cuisson ont présenté ou détecté un gradient de température devenu nul, le régime de chauffage de toutes les bobines de chauffage par induction (13) qui fonctionnent en régime de chauffage pour ce récipient de cuisson (15) est poursuivi avec une puissance constante pendant au moins 10 secondes, de préférence pendant au moins 30 secondes.
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que la durée pendant laquelle le régime de chauffage est poursuivi après que le gradient de température de la première bobine de chauffage par induction ou de la dernière bobine de chauffage par induction soit devenu nul jusqu'au moment auquel l'une des bobines de chauffage par induction fonctionne en tant que bobine de mesure est déterminée à l'aide de valeurs stockées dans une mémoire pour le niveau d'apport de puissance consommée cumulé total dans le récipient de cuisson de toutes les bobines de chauffage par induction (13) qui fonctionnent ensemble en tant que point de cuisson en régime de chauffage pour un récipient de cuisson (15) et à l'aide du temps jusqu'à ce que le gradient de température de la première bobine de chauffage par induction ou le gradient de température de la dernière bobine de chauffage par induction soit devenu nul.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'après la réduction importante de la puissance au niveau de la bobine de mesure (13) lors de la détermination de la température avec la bobine de mesure, le tracé de la température d'eau de l'eau (17) dans le récipient de cuisson (15) est rendu égal au tracé de la durée de la période au niveau de la bobine de mesure.
  10. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'après la reconnaissance de l'ébullition de l'eau (17) dans le récipient de cuisson (15), la puissance des bobines de chauffage par induction (13) ou du point de cuisson est réduite, notamment d'au moins 50 %, afin d'éviter un débordement par bouillonnement de l'eau.
EP16184674.6A 2015-08-27 2016-08-18 Procede de determination de temperature Active EP3136822B1 (fr)

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DE102015216455.1A DE102015216455A1 (de) 2015-08-27 2015-08-27 Verfahren zur Temperaturbestimmung

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CN106802584A (zh) * 2017-03-22 2017-06-06 广东美的厨房电器制造有限公司 烹饪方法、烹饪装置和烹饪器具
EP3714747B1 (fr) * 2019-03-29 2024-02-21 Vorwerk & Co. Interholding GmbH Robot de cuisine à détection du point d'ébullition

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DE10314690A1 (de) 2003-03-27 2004-10-07 E.G.O. Elektro-Gerätebau GmbH Heizungseinrichtung für eine flächige Beheizung mit Induktions-Heizelementen
JP4381875B2 (ja) * 2004-04-21 2009-12-09 パナソニック株式会社 誘導加熱調理器
WO2006032292A1 (fr) * 2004-09-23 2006-03-30 E.G.O. Elektro-Gerätebau GmbH Dispositif de chauffage pour un chauffage plan, pourvu d'elements chauffants a induction
FR2903564B1 (fr) * 2006-07-06 2011-07-01 Seb Sa Plaque de cuisson permettant la detection de la temperature d'un article culinaire
DE102009047185B4 (de) * 2009-11-26 2012-10-31 E.G.O. Elektro-Gerätebau GmbH Verfahren und Induktionsheizeinrichtung zum Ermitteln einer Temperatur eines mittels einer Induktionsheizspule erwärmten Kochgefäßbodens
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ES2804108T3 (es) 2021-02-03
PL3136822T3 (pl) 2020-11-02
EP3136822A1 (fr) 2017-03-01
US10219327B2 (en) 2019-02-26
CN106488601B (zh) 2020-10-27
DE102015216455A1 (de) 2017-03-02
CN106488601A (zh) 2017-03-08
US20170064776A1 (en) 2017-03-02

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