EP3273165A1 - Dispositif de plaque de cuisson et procédé de fonctionnement - Google Patents

Dispositif de plaque de cuisson et procédé de fonctionnement Download PDF

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Publication number
EP3273165A1
EP3273165A1 EP17172122.8A EP17172122A EP3273165A1 EP 3273165 A1 EP3273165 A1 EP 3273165A1 EP 17172122 A EP17172122 A EP 17172122A EP 3273165 A1 EP3273165 A1 EP 3273165A1
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EP
European Patent Office
Prior art keywords
cooking
cooking vessel
weight
boiling
field device
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
EP17172122.8A
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German (de)
English (en)
Other versions
EP3273165B1 (fr
Inventor
Volker Dr. ENNEN
Thomas Metz
Daniel Dr. Ebke
Matthias Stahl
Stefan Dr. Rüther
Niels OHRMANN
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.)
Miele und Cie KG
Original Assignee
Miele und Cie KG
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 Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3273165A1 publication Critical patent/EP3273165A1/fr
Application granted granted Critical
Publication of EP3273165B1 publication Critical patent/EP3273165B1/fr
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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/10—Tops, e.g. hot plates; Rings
    • F24C15/102—Tops, e.g. hot plates; Rings electrically heated
    • F24C15/105—Constructive details concerning the regulation of the temperature

Definitions

  • the present invention relates to a cooking field device comprising at least one mounting plate.
  • the present invention further relates to a method for operating such a cooking field device.
  • Modern household appliances usually offer a user a number of program supports and / or automatic programs in order to make the operation of the household appliance particularly comfortable.
  • a user can be supported very much in the preparation of food on partially or even fully automated cooking processes.
  • some hobs offer boiling point detection.
  • Known boiling point detectors often use structure-borne sound measurements to infer conclusions about a boiling process. Such methods usually work reliably.
  • the disadvantage is that with structure-borne noise measurements, the monitoring of low power is not possible and that when refilling or refilling cold food no monitoring of the cooking process takes place until a boiling process on the structure-borne noise measurement is detected. A continuous adjustment of the performance to the current heat demand can not take place. In addition, the monitoring of several cooking vessels on a hob is difficult.
  • the cooking field device comprises at least one mounting plate and at least one, in particular at least two weighing devices
  • the mounting plate is configured to receive at least one cooking vessel.
  • the weighing devices are configured, in the installed position of the hob, to detect a weight force acting on the mounting plate.
  • the mounting plate is assigned at least one cooking vessel identification device.
  • the cooking vessel identification device is configured to detect the footprint of a cooking vessel arranged on the setting plate.
  • the cooking field device preferably further comprises at least one heating device, by means of which on the mounting plate upstanding cooking vessels can be heated.
  • the mounting plate is designed in particular as a ceran disk, on which one or more cooking zones are provided.
  • the heating device may preferably comprise at least one induction coil, at least one gas burner and / or at least one other type of thermal heat source.
  • At least one control device and / or at least one operating device is provided, via which the power of at least one heating device for at least one hotplate can be set.
  • the cooking field device is in particular designed such that a user is provided at least one automatic program and / or at least one cooking assistance when preparing food on the cooking field device according to the invention.
  • at least one control and / or regulating electronics of the cooking field device is expediently associated with or associated with the cooking field device.
  • the cooking field device further preferably comprises a housing device and / or a frame device.
  • the weighing devices can be arranged between a frame device on the one hand and the mounting plate and / or the housing device on the other hand.
  • the frame means is preferably attached to the worktop and the other parts of the cooking field device store by means of weighing devices on the frame means.
  • the frame device is preferably part of the housing device or is provided by the housing device and / or is formed as a separate component.
  • the weighing devices can be arranged between the housing device and / or frame device and / or the worktop on the one hand and the mounting plate on the other hand.
  • a particularly favorable embodiment provides that the weighing devices are held on the housing device and bear on the one hand on the mounting plate and on the other hand on the frame means and / or the worktop for detecting a gravitational force.
  • the weighing devices preferably comprise at least one sensor device, which is designed in particular as a weighing sensor. About such a weighing sensor or via the weighing devices, the force acting on the mounting plate force can be determined.
  • the mounting plate preferably rests exclusively on the weighing devices, so that a load on the mounting plate acts particularly effectively on the weighing devices. As a result, a particularly detailed detection of the change in weight can be detected, as a result of which a two-dimensional mapping of the cooking vessels set up on the mounting plate can be carried out particularly accurately.
  • the mounting plate is preferably located directly or indirectly on the weighing devices.
  • the weighing devices are arranged on opposite sides of the hob or the frame device, so that a particularly effective and accurate weight shift or a change in weight on the hob or on the mounting plate can be determined.
  • the mounting plate is assigned at least one cooking vessel identification device, whereby this is to be understood in particular as meaning that the cooking vessel identification device is part of the cooking field and / or is formed as a separate component.
  • a pot position can be detected on the mounting plate via such a cooking vessel identification device.
  • pot detection possible in which the nature of the pot and in particular the size of the pot is detected.
  • the diameter of the pot bottom can be recognized.
  • the cooking vessel identification device comprises at least one induction coil or at least one induction coil of a heating device.
  • a pot position detection or the recognition of the size of the pot or the pot bottom can be detected on the mounting plate by a phase shift in the induction coils.
  • the cooking vessel identification device can also be provided alone or in addition by an optical recognition device such as a camera or the like.
  • a camera can be arranged, for example, above the cooking field device, in which case in particular the integration a camera in an arranged above the cooking field device hood can be advantageously used.
  • About a camera can be detected in a cooking vessel preferably both the position of cooking vessels on the footprint and the pot size, an overlaid lid and / or the level height.
  • the cooking vessel identification device can also be integrated into the operating device of the cooking field device. Then, for example, a user can set on the operating device, which uses a cooking vessel.
  • the hob field information such as pot size, pot type, pot diameter or other parameters can be supplied, which are necessary for controlling a cooking process via the weight sensor.
  • the cooking field device offers many advantages.
  • a particularly advantageous support of the user during a cooking process can be ensured.
  • a cooking assistant can be made available to a user, as described in detail below for the method according to the invention for operating a cooking field device.
  • the frame device preferably comprises at least two mold sections for receiving or fastening respectively at least one weighing device.
  • mold sections in particular provide predetermined areas at which the weighing sensors are provided. So predefined locations can be specified, for example, in a rectangular frame means six mold sections can be provided. Then, for example, in each corner or near the corners of a mold section and be provided in the middle of the two longitudinal sides of a mold section. Thus, as needed, at least two or even more weighing devices can be positioned to receive the mounting plate.
  • three weighing devices are provided, which are arranged in particular in the form of an equilateral triangle. If only two weighing devices are provided, a weighing device is arranged in particular on one side of the frame device and a weighing device on the opposite side of the frame device.
  • a two-dimensional map of the cooking vessels can be generated on the mounting plate, whereby weight changes on the mounting plate can be accurately detected. So can also when using several cooking vessels on the hob field a weight change associated with a particular cooking vessel.
  • load cells can be used, which compensate for the moments occurring in unbalanced load.
  • a two-dimensional map of the cooking vessels can be generated on the mounting plate.
  • the inventive method is particularly suitable for operating a cooking field device, as described above.
  • weight is detected by means of the weighing devices and a cooking vessel identification by means of the cooking vessel identification device.
  • About a weight detection and the cooking vessel identification conclusions about the state of a cooking vessel and / or about the state of at least one cooking process are drawn in at least one cooking vessel.
  • a state of a cooking vessel is understood in particular whether a lid is placed on the cooking vessel or not. Furthermore, under a state of the cooking vessel, inter alia, understood in particular whether the cooking vessel is moved on the mounting plate, is raised, is tilted, whether in the cooking vessel is stirred and / or what is used for a cooking vessel.
  • a state of a cooking process in a cooking vessel is understood in particular according to the invention that it is determined whether, for example, a boiling point has been reached or whether a liquid boiling in a cooking vessel.
  • a boiling impression is the boiling behavior, in particular with respect to the density of the supplied heat output to understand. At low power density, few boiling bubbles form on the bottom of the pot, the boiling impression is weak. A weak impression of boiling is, for example, described as “weakly cooking” or “quietly cooking”. At high power density, many boiling bubbles form on the bottom of the pot, which possibly combine to form large vapor bubbles, the boiling impression is strong. A strong impression of boiling, for example, with “strong cooking” or “bubbly cooking” described. To record the boiling impression, it is necessary to determine the pot size or the cross section of the cooking vessel.
  • the amount of power supplied, the weight loss by evaporation of liquid or the weight loss rate, the time and the boiling pressure can be set by calculations in such ratios and derived from each other. For example, can Calculates after which time a certain boiling impression occurs. It is therefore also possible according to the invention to regulate the long-term to a certain boiling impression.
  • the power of the heater is controlled as a function of the power density. This makes it possible to obtain a certain impression of boiling.
  • the foodstuff in the fluid as a disturbance variable and heat sink is intrinsically taken into account in the method according to the invention and the device according to the invention.
  • control device controls the supply of heating power to regulate the boiling pressure as a function of the target boiling impression
  • control device controls the supply of heating power to regulate the boiling pressure as a function of the target boiling impression.
  • the ascertained data for weight recognition and the cooking vessel identification are further processed by a control device or an electronic control unit of the cooking field device and used to control the heating devices of a particular cooking surface.
  • a control device or an electronic control unit of the cooking field device and used to control the heating devices of a particular cooking surface.
  • the method according to the invention offers many advantages.
  • the weight sensors and a position detection of a cooking vessel and / or the recognition of a type of cooking vessel and / or cooking vessel can be used to effect a particularly accurate or exact control of the heating devices for the corresponding cooking area.
  • certain actions can be automatically detected by the cooking field device.
  • cooking can be regulated particularly precisely, and the cooking field device can continue to control a cooking process so precisely that emissions and energy are saved.
  • addition of food and the heat demand of certain foods can be detected, whereupon the performance can be adjusted continuously and optimally.
  • At least one movement parameter is determined.
  • the movement of a cooking vessel or the speed, the acceleration, deceleration, the path length, the direction and / or the rotation is understood according to the invention as a movement parameter.
  • a movement parameter can preferably be determined solely by shifting the weight of a cooking vessel or together with the cooking vessel identification. Then it can be recognized, among other things, whether a pot is moved or moved and where it is moved. Furthermore, it can also be recognized whether a stirring movement is carried out in a pot.
  • the weight is determined continuously for all arranged on the mounting plate cooking vessels, so that the cooking process can be controlled in each cooking vessel over the course of weight.
  • a continuous determination is understood in particular to mean that so many values are measured that a sufficiently accurate weight course is determined.
  • At least one movement of a cooking vessel is converted into at least one control signal.
  • a specific movement is determined or derived in particular from at least one movement parameter.
  • a particular action can be taken for a particular motion.
  • the power of at least one heater may be changed or issued.
  • an extractor hood arranged above the cooking hob device it is also possible for an extractor hood arranged above the cooking hob device to be operated differently in terms of performance depending on the movement. For example, in the case of rapid stirring movements, it can be concluded that increased steam production takes place in a cooking vessel. Then the power of the hood can be increased. Even by recognizing the lifting of a lid, the hood can be operated adjusted in performance or even turned on.
  • the control of at least one heating device takes place via the detected state.
  • the power of the heating device can be continuously adapted to the currently required heat requirement.
  • emissions and energy can be effectively saved.
  • a boiling or reducing can be achieved by means of a control of the heater with respect to a detected state advantageous.
  • the information about the footprint of the pot is preferably determined by means of the cooking vessel identification device.
  • a weight loss of about 0.1 g / min per cm 2 pot bottom, for medium boiling of about 0.14 g / min per cm 2 and for heavy boiling 0.21 g / min per cm 2 are assumed.
  • a level change can be understood in particular the refilling of liquid and / or the reduction of liquid.
  • the heater can be switched off briefly. This is followed by a review of how weight reduction progresses. If there is a lid on the cooking vessel, rising steam will condense on the lid and run back into the cooking vessel. If there is no lid, more steam will escape from the pot and the weight loss will be greater. After detecting whether a lid rests or not, the power of the heater can be adjusted again to the power provided for the cooking process.
  • the weight loss of a cooking vessel is compared with the predetermined weight loss for the power used. If the weight of the cooking vessel decreases too quickly, this can be attributed to the overcooking of a liquid.
  • FIG. 1 is purely schematically illustrated a cooking field device 1 according to the invention, which is formed in the embodiment shown as a cooking field device 1 for installation in a countertop 100.
  • the cooking field device 1 in this case comprises a housing device 2, which is used in the embodiment shown in a corresponding recess in the work surface 100.
  • the housing device 2 among other things, the power electronics and in the embodiment shown, several inductors 7 a heater 8 are provided, which can be heated on the cooking field device 1 outstanding cooking vessels.
  • a mounting plate 4 is provided, which is provided in the embodiment shown by a Ceranglasin 9. This mounting plate 4 rests on weighing devices 5, which are fastened to a frame device 3. As a result, the force acting on the mounting plate 4 force can be accurately determined by the weighing devices 5.
  • the cooking field device 1 comprises a cooking vessel identification device 50, which is integrated in the cooking field device 1 in the exemplary embodiment shown.
  • the cooking vessel identification device 50 is provided by the inductors 7 of the cooking field device 1 in the embodiment shown. By phase shifts in the inductors, both the pot position and the pot size can be optimally determined.
  • a very detailed two-dimensional map of the mounting plate 4 or the weight distribution on the mounting plate 4 can be determined.
  • a change in weight can be determined very accurately even when standing up several cooking vessels for each cooking vessel on the weight sensor and the cooking vessel identification.
  • FIG. 2 is the in FIG. 1 shown cooking field device 1 shown in a purely schematic view from above. Again, you can see the the frame device 3, to which the weighing devices 5 are attached. The mounting plate 4 rests on the weighing devices 5 in such a way that an evaluation of the forces acting on the mounting plate 4 can take place via the weighing devices 5.
  • a plurality of mold sections 6 are provided in the frame device 3, by way of which a contact with the weighing devices 5 can or should be produced.
  • six mold sections 6 are provided, three of which are provided on one longitudinal side 11 and three on the opposite longitudinal side 12.
  • weighing devices 5 can be integrated into the cooking field device 1.
  • at least two weighing devices 5 are provided, which are then preferably arranged on different longitudinal sides 11, 12.
  • three weighing devices 5 are provided, two of which are arranged on the longitudinal side 11 and a weighing device 5 and the other longitudinal side 12.
  • the weighing devices 5 are provided or arranged or fixed in the mold sections 6 such that a substantially equilateral triangle is formed by the weighing devices 5. This is indicated purely schematically by the dashed lines.
  • the change in weight can be determined on the mounting plate 5 positionally accurate. For example, it can be determined by the weighing sensor alone at which point on the mounting plate 4 a weight change takes place.
  • this change in weight can for example be assigned to a specific cooking vessel, wherein a very concrete evaluation of the change in weight can be made by the combination of weighing sensor and cooking vessel identification.
  • a weight relief is detected at a certain point on the mounting plate 4, it can be recognized, for example, by the cooking vessel identification device 50, which is made available here by the inductors 7 of the cooking field device 1, that the weight is relieved at an edge region of the cooking vessel. For example, it can be concluded that the weight is released by a tilting movement of the pot by lifting a handle of the pot.
  • FIG. 3 is purely schematically shown a side sectional view of a cooking field device according to the invention.
  • the dashed boxes above and below the cooking field device 1 indicate that the vessel identification device 50, depending on Embodiment of the cooking field device 1 may be assigned and is provided for example by inductors 7.
  • the cooking vessel identification device 50 can be associated with the cooking device 1 or the setting plate 4 as before, wherein the cooking vessel identification device 50 is then integrated into the operating device of the cooking field device 1, for example. So it is according to the invention also possible that the cooking appliance identification is done manually. Then, for example, set a user on the control device, which he uses a cooking vessel, so that, for example, the diameter of the pot bottom is known. Also, a particular cooking location could then be assigned to the cooking vessel to determine the position of the cooking vessel on the mounting plate, if several cooking vessels are used. Such information may for example be stored in the operating device and / or the control device or be added by a user manually.
  • the cooking vessel identification device 50 may also be configured as a separate component, the cooking appliance identification device 50 then, for example, at least one image capture device 51 such. B. includes a camera 52.
  • Such an external cooking vessel identification device 50 for example in the form of a camera 52, can advantageously be integrated, inter alia, in an extractor hood above the cooking field device 1.
  • a cooking device identification device 50 in the form of an image capture device 51, an effective recognition of certain cooking vessels can be achieved.
  • the pot position and the Topfart different cooking vessels on the cooking field 1 or on the mounting plate 4 can be determined exactly.
  • it can furthermore be detected quickly and simply via such an optical cooking vessel identification device 50 whether a lid rests on a cooking vessel or not and / or how the filling level in a cooking vessel is.
  • the thickening or reducing of sauces via an evaluation of the data of the weighing devices 5 and the cooking vessel identification device 50 is optimal and depending on the design of the cooking field device optimally controllable or regulated.
  • FIG. 4 is purely schematic an enlargement of detail in FIG. 3 shown with "B" section.
  • a weighing device 5 is arranged in a mold section 6 of the frame device 3.
  • a user can be provided a particularly comfortable cooking assistant.
  • automatic programs may use the data of the weighing devices 5 and the cooking vessel identification device 50 to control cooking processes.
  • FIG. 5 is shown purely schematically the course of weight over a certain portion of a cooking process over time. It is shown in the curve shown how boiling point detection can be provided by means of the cooking field device 1 according to the invention using the weighing devices 5 and the cooking vessel identification device 50.
  • a weight profile of a certain cooking vessel is monitored on the positioning plate 4.
  • the weight of a particular cooking vessel is composed of the weight of the cooking vessel and the food in the cooking vessel, in this case water.
  • the cooking vessel is heated by a heater and the weight does not change initially, since the liquid in the cooking vessel must first heat up.
  • a lid was placed on the cooking vessel, which can be recognized here by increasing a specific weight, when a certain cooking vessel was detected by the cooking vessel identification device 50 and the weight of the lid for this cooking vessel is known. Otherwise, the resting of a lid can also be determined experimentally as described later.
  • the lid was removed again from the cooking vessel, which is detected by a specific weight reduction.
  • cold liquid was replenished into the cooking vessel, wherein at the time t4, the lid was placed again on the cooking vessel.
  • the reaching of a boiling point can be effectively detected.
  • the weight of a cooking vessel is measured substantially continuously during a cooking process. In particular, so many measurement points are recorded that a weight profile can be reliably determined.
  • a user In conventional cooking hobs, a user often rates the severity of a boiling process from bubbling in the cooking vessel, e.g. weak, medium or strong cooking. In order to produce a uniform impression of the weak cooking for different pot diameters, the area of the pot bottom must be taken into account. A larger pot diameter is more power than a smaller one to produce a consistent impression of low boiling. The power density and thus the weight loss per unit time and area remains constant.
  • the cooking vessel identification device 50 is integrated in the cooking field device 1 in the embodiment shown. In other embodiments, the cooking vessel identification device 50 can also be provided as a separate component.
  • the cooking vessel identification device 50 may comprise at least one image capture device 51, which is provided by a camera 52, for example. A camera 52 may preferably be integrated in an extractor hood above the cooking field device.
  • This disturbance can be taken into account if, according to the invention, the weight loss per time is evaluated, since the time-variable heat sink is included in this measured variable. Food condensing steam does not leave the pot and the weight loss per time decreases. The power can then be continuously adjusted to the heat demand of the food until the required weight loss for the desired boiling impression per time and area is restored.
  • the control then increases the power until the desired weight loss per time is reached again. If a lid is placed on the pot, this can also be determined by the absolute weight change, since the lid has a certain weight. As with the addition of a cold food, the weight change will initially be smaller as steam condenses on the lid. The regulation also compensates for this.
  • the information about the presence of the lid may e.g. be used to reduce the cooking performance, to avoid overcooking. If the pot has been placed on the hob with its lid on and an undefined amount of food, it can not be determined by absolute change whether the lid is on the pot.
  • the absolute weight remains constant because the lid avoids evaporation.
  • the water will evaporate on the surface and the weight will continue to decrease.
  • the water temperature drops with the weight. This makes it possible to detect by measurement, whether the lid rests on the pot or not. If a lid is placed on the pot, the rising vapor will condense on it and the condensate will run back into the pot.
  • the weight change is in a cooking vessel with lid thus different than a pot without a lid.
  • the efficiency of the cooking process can be increased by limiting the weight loss per unit of time to a maximum value. In this way, a percentage of more energy is put into the heating of the water, without the heating process is slower.
  • the cooking behavior in individual cooking vessels can thus be determined on the mounting plate 4.
  • a boiling point detection for individual cooking vessels is made.
  • cooking may also be optimally controlled, or the reduction of liquids monitored, controlled and controlled.
  • the heat input or the heating power for certain cooking vessels is optimally adapted to the current state of the cooking vessel content by means of the inventively designed cooking field 1, whereby emissions and energy can be saved.
  • the cooking vessel identification device 50 and the weighing sensor can detect certain movements in or on a cooking vessel and to convert them into at least one control signal.
  • a stirring motion can be detected in a pot, wherein the weight sensor is so sensitive that even the direction of the stirring motion can be detected.
  • the displacement and / or the rotation of a cooking vessel can be detected, whereby certain actions can be initiated by such movements. For example, it can be detected by the cooking vessel identification device and the weighing sensor, whether a cooking vessel is removed from a particular cooking area. Then the previously used hotplate can be turned off, for example. Furthermore, strong stirring movements and / or the removal of a lid can be detected, which, for example, external devices such as a cooker hood can be operated changed in performance.
  • overcooking liquids can also be detected by overly rapid weight loss because then the weight decreases faster than corresponds to the amount of heat supplied.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
EP17172122.8A 2016-05-30 2017-05-22 Dispositif de plaque de cuisson et procédé de fonctionnement Active EP3273165B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102016109889.2A DE102016109889A1 (de) 2016-05-30 2016-05-30 Kochfeldeinrichtung und Verfahren zum Betreiben

Publications (2)

Publication Number Publication Date
EP3273165A1 true EP3273165A1 (fr) 2018-01-24
EP3273165B1 EP3273165B1 (fr) 2020-08-26

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EP (1) EP3273165B1 (fr)
DE (1) DE102016109889A1 (fr)
ES (1) ES2817798T3 (fr)

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DE102017220823A1 (de) * 2017-11-22 2019-05-23 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Beheizen eines Kochgefäßes auf einem Induktionskochfeld und dafür ausgebildetes Induktionskochfeld
CN111103821A (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 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN111829029A (zh) * 2019-04-17 2020-10-27 富士工业株式会社 换气系统
CN114145654A (zh) * 2021-11-22 2022-03-08 珠海格力电器股份有限公司 电火锅的烹煮控制方法、电火锅、计算机装置和可读存储介质

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DE102018201047A1 (de) * 2018-01-24 2019-07-25 BSH Hausgeräte GmbH Verfahren zum Betrieb mindestens einer Funktion eines Haushaltsgerätes und Steuervorrichtung
KR20210063897A (ko) * 2019-11-25 2021-06-02 엘지전자 주식회사 사용자의 개입 없이 특정 기능을 제공하는 전기 레인지
KR20210066227A (ko) * 2019-11-28 2021-06-07 엘지전자 주식회사 사용자의 제스처에 따라 특정 기능을 제공하는 전기 레인지
DE102020121090A1 (de) 2020-08-11 2022-02-17 Miele & Cie. Kg System, umfassend ein Kochfeld und ein Gargefäß, und Verfahren zum Betrieb eines Systems
DE102022102968A1 (de) 2022-02-09 2023-08-10 Miele & Cie. Kg Verfahren zum Betreiben einer Kochvorrichtung und Kochvorrichtung

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DE102017220823A1 (de) * 2017-11-22 2019-05-23 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Beheizen eines Kochgefäßes auf einem Induktionskochfeld und dafür ausgebildetes Induktionskochfeld
CN111103821A (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 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN111103821B (zh) * 2018-10-26 2023-03-14 佛山市顺德区美的电热电器制造有限公司 烹饪控制方法、装置、烹饪器具和计算机可读存储介质
CN111829029A (zh) * 2019-04-17 2020-10-27 富士工业株式会社 换气系统
CN114145654A (zh) * 2021-11-22 2022-03-08 珠海格力电器股份有限公司 电火锅的烹煮控制方法、电火锅、计算机装置和可读存储介质

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ES2817798T3 (es) 2021-04-08
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