EP3267113A1 - Procédé de fonctionnement d'une plaque de cuisson et plaque de cuisson - Google Patents

Procédé de fonctionnement d'une plaque de cuisson et plaque de cuisson Download PDF

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Publication number
EP3267113A1
EP3267113A1 EP17177450.8A EP17177450A EP3267113A1 EP 3267113 A1 EP3267113 A1 EP 3267113A1 EP 17177450 A EP17177450 A EP 17177450A EP 3267113 A1 EP3267113 A1 EP 3267113A1
Authority
EP
European Patent Office
Prior art keywords
temperature
cooking
cooking vessel
water
case
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP17177450.8A
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German (de)
English (en)
Other versions
EP3267113B1 (fr
Inventor
Marcus Frank
Achim Lauser
Matthias Weigold
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EGO Elektro Geratebau GmbH
Original Assignee
EGO Elektro Geratebau GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by EGO Elektro Geratebau GmbH filed Critical EGO Elektro Geratebau GmbH
Priority to PL17177450T priority Critical patent/PL3267113T3/pl
Publication of EP3267113A1 publication Critical patent/EP3267113A1/fr
Application granted granted Critical
Publication of EP3267113B1 publication Critical patent/EP3267113B1/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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • 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
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a method for operating a hob, in which a state given at the time of activating should be able to be maintained, in particular because an operator has triggered a corresponding holding function. This is particularly advantageous if the state given at this time by the operator as desired or advantageous for further cooking or further operation of the hob for this cooking vessel looks. Furthermore, the invention relates to a trained for performing this method hob.
  • the invention has for its object to provide an aforementioned method for operating a hob and a hob mentioned above, with which an advantageously usable for an operator ability to hold a given time at a state of an inductively heated cooking of a hob with cooking vessel is possible, wherein preferably with the method in the hob also to different conditions or states or state changes should be able to react.
  • a hob is operated with a hotplate to specification, while a cooking vessel is placed and just heated, is advantageously heated inductively.
  • the cooking vessel is heated or remains hot.
  • the cooking vessel is preferably filled or contains something, such as water or similar liquid or a solid food such as a steak odgl .
  • a temperature change of the cooking vessel is detected as a change of state, preferably with a according to the aforementioned EP 2330866 A2 known methods, especially with an inductively heated cooking. So it is advantageously possible that the measured variable, which correlates with the cooking vessel temperature, the period of the resonant circuit of this cooking is and / or another variable is derived from this.
  • the temperature will rise, usually from room temperature.
  • a heating process of the cooking vessel can be detected, advantageously be detected from the beginning. This is done particularly advantageously by means of a control of the hob.
  • the power supplied to the heating device or to the cooking vessel and / or a temperature change of the cooking vessel can be detected and evaluated, in particular if these detected variables are still changing. This can also apply to the time course of power and / or temperature change of the cooking vessel.
  • the term “capture” should be understood the same as under "Watch”.
  • an operator can trigger a holding function, whereby the state given at this time should be kept at the cooking position with cooking vessel set up.
  • this is relevant, for example, when, at rather low temperatures, a sauce in the cooking vessel simmers or simmers slightly with an optical appearance as deemed convenient and desirable by the operator. So it should not be bubbly cooking.
  • Another example is the boiling of water in the cooking vessel with or without food in it. For example, while cooking potatoes or noodles, blistering cooking is usually desired, but excessive blistering with resultant splash of water is usually to be avoided. This is a special process at the boiling point of water.
  • searing meat in a pan as a cooking vessel at temperatures generally above 200 ° C, for example, when fat introduced into the pan shows behavior that appears to the operator as the desired temperature. At this temperature or in this state, so the meat in the pan to be prepared or fried.
  • the current state at the cooking point is distinguished, on the one hand, by a process at the boiling point of water, in particular, when water or a similar liquid is boiling.
  • a distinction is made in a different process, which takes place at a different temperature and especially without a phase transition of water in the cooking vessel, which can be done both at temperatures below 100 ° C and well above 100 ° C. Even at 100 ° C such a process could be carried out as a second case, if no water is involved, so for example a searing at this temperature.
  • the temperature is known to be relatively constant and relatively precisely 100 ° C.
  • the temperature may also rise slightly or drop slightly, for example 1 ° C. to 5 ° C. Since the operator in this case has already visually recognized the boiling of water, so it must already be present and by the largely constant temperature on the cooking vessel, this can be detected by the hob.
  • the power supply or an area power supply at this time should be maintained largely constant, since it has led, after all, not only to the boiling of water in the cooking vessel, but also to a desired appearance.
  • a common power density for boiling water may be adjusted, for example, between 2 W / cm 2 and 4 W / cm 2 .
  • a size of the erected cooking vessel is determined by a known in the hob size of the hob or its heating device on which the cooking vessel is placed.
  • known discrete heating devices or induction heating coils as heating devices their diameters and thus surfaces are known, so that the supplied area power can also be determined on the basis of a known supplied power.
  • a cooktop with a plurality of smaller heaters or induction heating coils which are then operated together to form a cooking hob for a cooking vessel, wherein a cooking vessel usually covers three to seven or nine heaters, also a size of the cooking vessel on the basis of the degree of coverage the heating devices are determined.
  • an area power supply can be determined on the basis of the sum of the power supplied to the heaters.
  • a temperature change of the cooking vessel can be detected. This is based on a temperature control according to the second case.
  • the holding function can be kept in one embodiment of the invention either so long until an operator either switches off or changes a power at this hotplate or for this cooking vessel conscious and targeted. Alternatively it can be provided that the holding function is terminated after a certain time by itself, so automatically.
  • This time can be given as absolute time, for example 30 minutes to 60 minutes or even 90 minutes.
  • the maximum duration up to an automatic shutdown may depend on the level of an estimated temperature at the cooking location, which can be estimated via a level of a power supply or, in particular, an area power supply. The maximum run time should be shorter the higher the area power supply or the higher an estimated temperature is.
  • a sudden drop in temperature after the triggering of the holding function is detected, in particular within two to ten or even 20 seconds. This can be triggered in practice by placing cooler food or fried food in the cooking vessel, and finally by adding water or similar liquids with boiling temperatures close to that of water.
  • the duration and / or slope can be detected from the sudden drop in temperature up to the compensation of the temperature drop or the change in temperature. Depending on this duration and / or slope, it can be detected what triggered the temperature drop.
  • the sudden drop in temperature over a period of less than 10 seconds is considered until the compensation as the introduction of a food or cooking in the cooking vessel. Then the cooking vessel just continues to be heated with the previous or now reached again temperature. This applies both for liquid food as well as solid fried food or food.
  • the prevailing state in the cooking vessel should here, as has been explained above, be maintained as desired by the operator.
  • the sudden drop in temperature is considered to be the introduction of water or a liquid cooking product with a similar boiling point into the cooking vessel. Then usually a larger amount of food to be cooked has been introduced into the cooking vessel, which can usually just be just water or a corresponding liquid.
  • the cooking vessel with the previous power density or surface power density is still heated or with a conventional surface power density for boiling water.
  • the temperature profile is still monitored. This introduction of additional water can be recognized when the temperature course becomes constant by the boiling point of water has been reached after the compensation of the temperature drop. This can be detected anyway by a self-adjusting constant temperature.
  • the heater can be supplied with a constant power or area power, which can advantageously be between 0.5 W / cm 2 and 5 W / cm 2 . Especially between 2 W / cm 2 and 4 W / cm 2 , boiling water is achieved with great certainty. Although a higher power input or area power supply is possible, but usually not necessary to keep water from boiling. Rather, only unnecessarily much energy would be consumed, and in addition could be caused too much boiling of water, which is then considered disturbing because of excessive blistering and water splashes.
  • an empty cooking can be detected within processes at the boiling point, when no more water covers the bottom of the pot and this is warmer than with covering water. This can be suitably signaled to an operator, advantageously acoustically and / or optically, and / or the power output can be reduced or terminated.
  • an operator may, during the holding process, have the possibility of once again adapting or fine-tuning the actual height of the held temperature.
  • the setpoint temperature can be adjusted during this fine adjustment and / or in the case of water at the boiling point, the set area power density can be adjusted.
  • an operator can interrupt the holding process and resume it later or, in the meantime, choose other power-controlled areal power densities.
  • a corresponding operating action on an operating element even after a few minutes can be returned to a surface power density, which was previously set with a holding function during a holding process.
  • a hob 11 as an induction hob, which is adapted to carry out the inventive method.
  • the hob 11 has a hob plate 12 and an induction coil 14 arranged thereunder.
  • a power electronics 16 for the induction coil 14 is controlled by a controller 17 for setting a power supply or area power supply.
  • the controller 17 is still connected to a control element 18 of the hob 11, shown here with a capacitive sensor element under the hob plate 12th
  • the induction coil 14 defines, so to speak, a cooking point 20 on the hob 11, on which a cooking vessel 22 is placed. This is shown here rather than cooking pot, which can indeed be fried in a saucepan. Alternatively, it can of course also be a significantly higher cooking pot or a much lower pan. Also shown are options for adding to the cooking vessel 22. On the right is a piece of meat 24 is shown, which is possibly fried in the cooking vessel. On the left, the addition of water 25 is shown in the cooking vessel 22 with a vessel 26.
  • a hotplate 20 may be formed depending on the size of the cooking vessel 22 and of a plurality of induction coils, for example, two to four or even more.
  • induction coils are for example in the EP 2945463 A1 and the WO 2009/016124 A1 disclosed. But several of these induction coils are then operated as a single common induction coil, advantageously with a same surface power density for the bottom of the cooking vessel 22 so that they can be considered here as a single induction coil. For the aforementioned temperature control then just all induction coils are considered a cooking place and not just a single induction coil.
  • the controller 17 can by connecting to the power electronics 16 and the induction coil 14 according to the aforementioned EP 2330866 A2 recognize a temperature change to operating parameters of the induction coil 14. For the details is expressly on this EP 2330866 A2 Referenced.
  • Fig. 2 In the function diagram in Fig. 2 is shown schematically how the process of the invention can proceed.
  • the power supply or area power supply to the induction coil 14 by means of the power electronics 16 are already detected by the controller 17.
  • the area power supply can be calculated from a current flowing through the power electronics 16 power supply. If the named holding function is then activated as a function activation at a certain point in time, an attempt must be made to distinguish the current state depending on the process at the boiling point of water on the one hand and the process at a different temperature on the other hand, ie a kind of characterization. This leads to the case analysis.
  • the controller 17 Upon function activation of the hold function due to the presence of a condition where a substantially constant temperature on the cooking vessel 22 can be detected without much need for regulation, it can be concluded during characterization that a process is at the boiling point of water.
  • the controller 17 also evaluate various additional factors that are not shown here, such as the height of the current area power supply.
  • a surface power input between 0.5 W / cm 2 and 6 W / cm 2 is usually required. If the current area power supply is significantly higher or lower than this, there may be a fault and the hold function may not be activated. However, if such a plausibility check also shows that a process can be present at the boiling point, then there is a state with a constant evaporation rate, namely the boiling of the water. The further steps will be explained in more detail below.
  • a temperature controller will start operating after the hold function has been activated. This means that the controller 17 then just tries to regulate the power supply or area power supply by means of the power electronics 16 in such a way that the temperature prevailing at the time of the function activation of the holding function is maintained. Temperature deviations are thus corrected. This can then be continued in both cases for a long time or indefinite duration as a held state.
  • a significant reduction in the area power supply can take place, for example to 10% to 30% or 50%.
  • the area power supply can be completely switched off. Before reducing or switching off, an operator can be made aware visually and / or acoustically, but this does not necessarily have to be the case.
  • Fig. 3 For example, the behavior over time for the temperature T on the left y-axis and the area power supply P on the right y-axis are shown for the first case, wherein, above all, the area power supply P is shown non-linearly.
  • the temperature T increases, and indeed relatively slowly, because yes water is heated in the cooking vessel 22 and thus once much energy must be introduced for a temperature increase.
  • the water boils in the cooking vessel 22, whereupon the temperature T becomes constant.
  • the holding function is activated, ie if the operator is of the opinion that exactly this state should be continued with boiling water and also this degree of boiling. From then on, the temperature T remains constant.
  • An area power supply may initially have been slightly higher initially, as shown by the thick line, for example 10 W / cm 2 . Then it may have been slightly reduced by an operator before time t *, for example because the water in the cooking vessel 22 has cooked too much, for example 4 W / cm 2 . Has then set a desired cooking image at the second slightly lower area power supply, the hold function is activated. The further cooking takes place with the surface power supply of the time t *. This too is in the Fig. 3 shown.
  • the area power supply may be increased at least until a constant temperature T has been established again, for example increased to the area power supply used at the beginning of the heating, here 10 W / cm 2 . This is shown in dashed lines. If then a constant temperature T is detected, then it is possible to switch back to the previous area power supply at the time t *.
  • a displacement of the cooking vessel 22 on the hob 11 can be inferred, for example by 0.5 cm to 3 cm.
  • the cooking vessel may also have been removed from the cooking area 20 for a short time and then set up again.
  • the controller 17 can advantageously maintain the area power supply from the time t * and needs no short-term increase.
  • Fig. 4 shows how, in a second case, the desired searing of meat 24 in the cooking vessel 22 will look like the curves for the temperature T and the area power supply P over time.
  • an operator will greatly heat the cooking vessel 22 if frying of, for example, steak is desired. It is likely in a pan as a cooking vessel 22 only a little oil or fat, so it must not be heated much.
  • the temperature T increases fairly steadily.
  • time t ' a temperature is reached which is considered by a operator to be good and sufficient for the desired frying of steak, usually just over 220 ° C.
  • the holding function is thus activated at time t '.
  • the temperature control already carried out attempts to compensate for this and to regulate it as quickly as possible back to the temperature from the time t.At the beginning of the heating, a very high or possibly even the maximum Area power density has been selected, for example, 7 W / cm 2 , a lower areal power density has been used after t 'just chosen to maintain this temperature, for example, 3 W / cm 2, around the sudden drop in temperature at the time t "compensate, the surface power density can be increased again and in particular set again maximum. Once the sudden drop in temperature is then corrected again and the temperature is reached again at time t ', the temperature control will again reduce the surface power density, as shown here.
  • the control behavior of the temperature controller for example, as shown here, be designed as a two-step controller. In an advantageous embodiment, however, a continuous controller is used, which adjusts the power setting proportional to the temperature deviation from the controller setpoint, or even in addition depending on its derivative and / or integral.
  • Such regulators for example P, PI, PD or PID controllers, are known to the person skilled in the art.
  • the temperature control 17 determines that the sudden drop in temperature has been made to a temperature significantly lower than that at time t ', and if a temperature increase is likely to occur very rapidly, for example within 15 seconds, a process of quenching may occur a sautéed meat or steak. This is represented by the dotted temperature profile. The seared meat is therefore added a certain amount of liquid. Then, the operation of the controller 17 changes as the Fig. 2 also shows, from the case of constant temperature control to the case of a constant area power density. Usually, after a quenching of seared meat, um For example, to produce a sauce, this brought to very light simmer or simmer. However, she certainly should not cook bubbly.
  • the controller 17 can also include how large the surface power density was at the time t ', in order to be able to roughly estimate whether an operation takes place at rather high temperatures or rather lower temperatures.
  • the initial slope of the temperature after the time t " can also be taken into account.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
EP17177450.8A 2016-07-06 2017-06-22 Procédé de fonctionnement d'une plaque de cuisson Active EP3267113B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL17177450T PL3267113T3 (pl) 2016-07-06 2017-06-22 Sposób eksploatacji płyty grzejnej

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102016212330.0A DE102016212330A1 (de) 2016-07-06 2016-07-06 Verfahren zum Betrieb eines Kochfelds und Kochfeld

Publications (2)

Publication Number Publication Date
EP3267113A1 true EP3267113A1 (fr) 2018-01-10
EP3267113B1 EP3267113B1 (fr) 2020-03-11

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EP17177450.8A Active EP3267113B1 (fr) 2016-07-06 2017-06-22 Procédé de fonctionnement d'une plaque de cuisson

Country Status (7)

Country Link
US (1) US10708982B2 (fr)
EP (1) EP3267113B1 (fr)
KR (1) KR102331108B1 (fr)
CN (1) CN107592691B (fr)
DE (1) DE102016212330A1 (fr)
ES (1) ES2791479T3 (fr)
PL (1) PL3267113T3 (fr)

Cited By (1)

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CN111107681A (zh) * 2018-10-26 2020-05-05 佛山市顺德区美的电热电器制造有限公司 烧水控制方法及装置、存储介质及电磁加热设备

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DE102017220814A1 (de) * 2017-11-22 2019-05-23 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Steuerung eines Kochgeräts mit einem externen Steuergerät, Kochgerät und System
US11153941B2 (en) 2018-08-31 2021-10-19 The Trustees Of Dartmouth College Multi-coil induction hob and method
EP3714747B1 (fr) * 2019-03-29 2024-02-21 Vorwerk & Co. Interholding GmbH Robot de cuisine à détection du point d'ébullition
DE102019205408B4 (de) * 2019-04-15 2021-12-02 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds mit Dampfgarfunktion und Kochfeld
CN110367837B (zh) * 2019-07-17 2020-12-04 珠海格力电器股份有限公司 烹饪器具的控制方法、装置及烹饪器具

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DE10141754A1 (de) * 2001-08-29 2003-04-03 Aeg Hausgeraete Gmbh Verfahren und Vorrichtung zum Steuern eines Gargerätes, insbesondere Haushaltsgargerätes
DE10253198B4 (de) * 2002-11-15 2007-07-05 Electrolux Home Products Corporation N.V. Verfahren und Vorrichtung zur thermischen Überwachung eines induktiv erwärmbaren Gargefäßes
EP1732357A2 (fr) * 2005-06-08 2006-12-13 BSH Bosch und Siemens Hausgeräte GmbH Dispositif de chauffage pour appareils de cuisson à induction
WO2008148529A1 (fr) * 2007-06-05 2008-12-11 Miele & Cie. Kg Procédé de commande d'une table de cuisson et table de cuisson pour mettre en oeuvre ce procédé
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EP2574143A2 (fr) * 2011-09-26 2013-03-27 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111107681A (zh) * 2018-10-26 2020-05-05 佛山市顺德区美的电热电器制造有限公司 烧水控制方法及装置、存储介质及电磁加热设备

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DE102016212330A1 (de) 2018-01-11
CN107592691B (zh) 2021-08-03
EP3267113B1 (fr) 2020-03-11
ES2791479T3 (es) 2020-11-04
CN107592691A (zh) 2018-01-16
US20180014363A1 (en) 2018-01-11
PL3267113T3 (pl) 2020-07-27
US10708982B2 (en) 2020-07-07
KR20180005617A (ko) 2018-01-16
KR102331108B1 (ko) 2021-11-24

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