EP3330616B1 - Plaque de cuisson et procédé de fonctionnement d'une telle plaque de cuisson - Google Patents

Plaque de cuisson et procédé de fonctionnement d'une telle plaque de cuisson Download PDF

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Publication number
EP3330616B1
EP3330616B1 EP17204087.5A EP17204087A EP3330616B1 EP 3330616 B1 EP3330616 B1 EP 3330616B1 EP 17204087 A EP17204087 A EP 17204087A EP 3330616 B1 EP3330616 B1 EP 3330616B1
Authority
EP
European Patent Office
Prior art keywords
operator control
strips
cooking
strip
heating zone
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.)
Active
Application number
EP17204087.5A
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German (de)
English (en)
Other versions
EP3330616A2 (fr
EP3330616A3 (fr
Inventor
Christian Egenter
Georg Florl
Adelheid Hellemann-Kleck
Marius Lehner
Beate Schmid
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
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Publication date
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Publication of EP3330616A2 publication Critical patent/EP3330616A2/fr
Publication of EP3330616A3 publication Critical patent/EP3330616A3/fr
Application granted granted Critical
Publication of EP3330616B1 publication Critical patent/EP3330616B1/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
    • F24C15/00—Details
    • F24C15/10—Tops, e.g. hot plates; Rings
    • 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
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • 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
    • H05B6/1209—Cooking devices induction cooking plates or the like and devices to be used in combination with them
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/05—Heating plates with pan detection means

Definitions

  • the invention relates to a hob with a hob and a method for operating such a hob.
  • Cooking hobs are known, and operating methods therefor, in which a multiplicity of heating devices are arranged as heating means in a heating area.
  • a cooking vessel can be set up at almost any location on the heating area and heated by at least one heating device underneath, preferably also by two, three or even more.
  • an arrangement of known touch sensors or so-called touch switches can be provided, for example as a control strip according to the DE 10 2004 044 355 A1 , of the DE 10 2009 049 559 A1 or the DE 10 2013 214 164 A1 as a so-called slider.
  • touch sensors or so-called touch switches can be provided, for example as a control strip according to the DE 10 2004 044 355 A1 , of the DE 10 2009 049 559 A1 or the DE 10 2013 214 164 A1 as a so-called slider.
  • These can be arranged in an operating area and, for example, have capacitive touch sensors below a cooktop panel as an operating panel.
  • a cooktop with a cooktop and heating devices below it in a heating area. Controls are provided to operate the hob. Furthermore, information is displayed on elongated strips. In an area in front of them, touch switches are arranged side by side. Since two precisely defined heating devices are provided in the heating area, each of these heating devices is assigned a specific set of operating elements.
  • a hob which has a plurality of individual heating devices in a heating area.
  • An operating device is arranged in an operating area located in front of it.
  • the heating area is divided into three areas from left to right as well as a front and a rear area.
  • six operating strips are provided in the operating device, one operating strip each as a pair in front and an identical control strip just behind. Such a pair of control strips is assigned to each of the three areas of the heating area in the lateral direction.
  • the invention has for its object to provide an initially mentioned hob and a method for operating such a hob, with which problems of the prior art can be solved and in particular it is possible to operate safely with simple and reliable assignment to a to reach a certain hotplate.
  • the cooktop has a cooktop plate as well as a heating area and an operating area.
  • heating means are advantageously provided under the hob plate, particularly advantageously a multiplicity of heating means such as, for example, at least eight, better still twelve or sixteen, in the case of an approximately 60 cm ⁇ 5 cm wide hob.
  • the heating means can be of any type, including radiation heaters. Induction heating coils are preferred.
  • the heating means can be of the same size or identical.
  • An elongated operating device is provided in the operating area, which extends in the direction along a front side of the hob plate. It advantageously extends over the entire front of the hob.
  • the operating device has an operating panel, which is advantageously formed by the hob plate itself, so that not only the heating area but also the operating area is formed on the hob plate.
  • the operating device has operating strips along two parallel directions, which run parallel to the front of the hob plate. These control strips are advantageous as previously described sliders according to the DE 10 2004 044 355 A1 , of the DE 10 2009 049 559 A1 or the DE 10 2013 214 164 A1 educated. Two operating strips are provided next to each other and arranged as an extension to each other.
  • control strips in an extension to one another can either be exact, that is to say in an exact extension, or also deviate from an exact extension by up to 5 mm or 10 mm as an offset. This can still be seen as an extension in the sense of the present invention.
  • the front and rear control strips are offset from one another in such a way that in the case of two control strips arranged one behind the other or one behind the other, one does not completely cover the other, or control strips located one behind the other only partially overlap. There are therefore never two operating strips arranged one behind the other, exactly in extension to one another or with the same overlap in width. This means that their centers differ from each other.
  • the placement of two cooking vessels directly one behind the other is restricted with real cooking surfaces.
  • the edge length is usually significantly shorter from front to back than from side to side.
  • this is further shortened by a control unit installed lengthways at the front. Therefore, a maximum of two smaller cooking vessels can be placed directly one behind the other, the combination of larger cooking vessels then has to be at a slight angle to one another, especially since the offset placement is also advantageous for the ergonomics of the operator. If cooking vessels are placed one behind the other at an angle, the design proposed according to the invention considerably facilitates the assignment of the cooking vessel to the operating element for the operator.
  • the control strips are formed by touch sensors arranged under the control panel, which are arranged next to one another in the longitudinal direction of the control strip. This is known per se. Furthermore, operating strips arranged in the longitudinal direction are separated from one another by an area without a touch sensor, so that two adjacent operating strips along one direction always have a gap between them and are not formed by a continuous set of touch sensors or touch switches formed thereby. The number of touch sensors required can be reduced in this way.
  • control strips Due to the staggered arrangement of control strips once at the rear and once at the front, these control strips can be assigned to a cooking vessel placed on the hob plate in the heating area and well to one of the control strips of the control device. Due to its position at the place of installation and its size, this cooking vessel forms a hotplate to be heated. This can then be grasped quickly and intuitively by an operator. Due to the different number of operating strips next to one another, a variance of such positions of the cooking vessels or the hotplates can be increased.
  • control strips are arranged at the front than behind them, for example exactly three control strips at the front and exactly two control strips at the back or one more each in the case of particularly wide cooktops.
  • adjacent operating strips are at the same distance from one another.
  • the distance between two adjacent control strips is particularly advantageous at the rear and front, so that overall there is a uniform distribution.
  • a center point of the exactly two operating strips arranged next to one another can preferably lie exactly centrally over a distance between two adjacent operating strips along the longitudinal direction along which one more operating strip or exactly three operating strips are arranged.
  • an illuminant to each touch sensor.
  • the position of this touch sensor can be indicated by lighting or this touch sensor itself can be illuminated.
  • An illuminant is advantageously arranged within the surface of the touch sensor, as is also known from the prior art mentioned at the beginning.
  • the touch sensor can be illuminated as a symbol or number, in particular in order to be able to display a power level or level.
  • the plurality of heating means arranged under the hob plate in the heating area makes it possible to set up cooking vessels in various customary sizes at any position and to heat them there optimally or at least sufficiently well by means of one or more heating means.
  • These heating means should work with the same power density or power level, if possible, set on the control device if they heat a common cooking vessel at a common cooking point.
  • the output of this hotplate can then be adjusted by means of the operating device, specifically by means of an operating strip, this operating strip advantageously forming a slider which is continuous over its entire length.
  • a touch sensor can be provided on the left end area and / or on the end area for adjustable additional functions, for example boost power or timer, and / or a numerical display, for example for displaying a set power level.
  • detection means are provided for detecting a position of a cooking vessel placed on the hob plate or on the heating area.
  • heating means in the form of induction heating coils
  • these can be the induction heating coils themselves, at least part of such detection means.
  • pot detection sensors which are particularly advantageously also designed in coil form, such as an arrangement of this type, in particular from the EP 3 079 443 A1 the same applicant is known.
  • pan detection sensors can be provided in order to detect a position of a cooking vessel placed on the hob plate.
  • the detection means pass on the information about a detected cooking vessel to the control device, so that the control strip is determined to be responsible for the control, its position within the control device, in particular in relation to the other control strips next to and in front of or behind it, the position of the cooking container best matches.
  • This control strip can then be used to operate this hotplate or to set a heating for this cooking vessel, as well as other settings such as timers or the like.
  • the hob or heating area is divided into a front and a rear area, and accordingly when positioning a cooking vessel in the rear area or front area for operation, a rear control strip or a front control strip is selected from the hotplate formed thereby.
  • the heating area is divided into at least two areas or halves, i.e. a left half and a right half, especially in the case of rather narrow cooktops with a width of 60 cm ⁇ 5 cm.
  • the distinction or assignment between the left and right operating strips is simple. This is done depending on whether the corresponding hotplate is located in the left half or sub-area or in the right half or sub-area of the heating area.
  • the assignment can be made by the relative position of the two cooking vessels as left and right cooking vessels, so that a left and a right control strip are assigned in each case.
  • a cooking vessel is arranged in that area of the heating area to which three operating strips are assigned, it is divided into a left, a middle and a right area or sub-area.
  • a middle positioning can be characterized by the fact that there is still enough space for at least one small cooking vessel both to the right and to the left of the recognized cooking vessel. Accordingly, one of the three control strips is assigned.
  • the operating strips of the operating device are assigned to the hotplates according to their relative arrangement next to one another.
  • a medium operating strip is advantageously selected or determined for a hotplate if it is possible to form a further hotplate of the usual size both to the left and to the right thereof.
  • At least one additional display or other control display can be provided on the left or right side of an operating strip, which displays central functions or special functions of the hob. This can be, for example, a timer or the like. It can also have at least one touch switch as an on-off switch for the hob.
  • each control strip can be assigned at least one hot display, for example as a symbol.
  • a variety of touch sensors of the operating strip with a mask or the like. to be provided in such a way that a number is displayed when illuminated, advantageously from 0 to 9. For example, by lighting only this number or from the lowest number to a certain number, a power level currently set for a hotplate by means of this control strip can thus be displayed .
  • a displacement display it is possible for a displacement display to be provided, by means of which an operator can be asked to move a cooking vessel to the left or to the right and / or to the front or to the rear.
  • Cooking surfaces without marking the heating means underneath can result in disadvantageous positioning of the cooking vessels.
  • heating means can be poorly covered, so that the power that can be transferred to the cooking vessel is limited, only an uneven one Heat input is possible or two cooking vessels restrict themselves because they are to be acted on by the same heating medium with different power densities.
  • a displacement display advantageously has at least one arrow or the like.
  • a direction indicator which can indicate a possible and advantageous direction of displacement.
  • a shift display with a left arrow to the left of the leftmost control strip may be provided, and accordingly a shift display with a right arrow may be provided to the right of a leftmost control strip.
  • a further displacement display can have an arrow pointing backwards or forwards.
  • Such a displacement display can be arranged at least between the three control strips, advantageously also between the two control strips. An operator can thus be shown and recommended to move a cooking vessel in one direction from the back to the front.
  • a cooking vessel is moved along a front side of the cooktop plate, i.e. from left to right, in particular relative to another cooking vessel, it is moved from a left half of the heating area into a right half and vice versa . Then you can switch from a left control strip to the other control strip next to it and vice versa.
  • the assignment to a certain control element or a certain control strip is somewhat dynamic, so that, as far as possible, it follows the cooking vessel when it moves.
  • such a shift can be requested or initiated by means of a aforementioned shift display.
  • a displacement display will only recommend a relatively small amount of movement of a cooking vessel, for example 1 cm to 5 cm or a maximum of 10 cm. With conventional sizes of hobs and heating agents, this is enough for a very good or optimal placement of a cooking vessel in the heating area.
  • control device advantageously has exactly two control strips at the back and exactly three control strips at the front is that usually large or very large cooking vessels are placed on a hob in the rear half of the heating area. Large cooking vessels of this type are usually also very high and then make cooking with smaller-sized cooking vessels behind them more difficult. With conventional hob sizes, two large or very large cooking vessels cannot be placed one behind the other in a heating area, these have to be at least partially offset to the left and / or right to each other. In the front half of the heating area, on the other hand, small or medium-sized cooking vessels are often placed, three of which would fit side by side.
  • an upper limit of four cooking vessels or four hotplates is advantageously provided for the cooktop, especially if it has a aforementioned width of 60 cm ⁇ 5 cm.
  • either three large cooking vessels can be arranged side by side or four medium or small ones.
  • a hob 11 according to the invention is shown with a hob plate 12 which has a front edge 13 or a front at the front. To some extent, the structure of the hob 11 or the arrangement of an operating device 18 is oriented along this front edge 13 or front side.
  • the hob 11 or the hob plate 12 is divided into a large rear heating area 14 and a narrow front operating area 17, as is indicated here by the long dashed line. In practice, this is not necessarily recognizable from above or not specifically marked, but this can be provided.
  • the heating area 14 is divided into four equal-sized sub-areas 14a to 14d by dotted lines which form a cross. With a width of the cooktop 11 of approximately 60 cm, this corresponds to a conventional cooktop in which individual heating means 15 are provided in each of the sub-areas 14a to 14d. Here, two heating means 15 are indicated next to one another in dashed lines for each sub-area 14a to 14d. This corresponds to the above-mentioned principle that cookware can be placed as freely as possible on the hob 11, so that, depending on the size and position, their heating can then be carried out by such a heating means 15 or also from several to, for example, four.
  • the dotted cross for dividing the heating area 14 into the sub-areas 14a to 14d is advantageously not marked or the like on the top of the hob 12, but this can be.
  • an operating device 18 is arranged in the longitudinal direction along the front edge 13 of the cooktop 11, namely below the cooktop plate 12, which in this case then forms the control panel mentioned at the beginning.
  • the operating device 18 has five operating strips 20a to 20e which are parallel to one another.
  • the two rear control strips 20a and 20b are arranged exactly in extension to one another, the three front control strips 20c to 20e also. They are also offset in front of the two rear control strips 20a and 20b.
  • the front middle control strip 20d is accurate centered on the gap between the two rear control strips 20a and 20b.
  • the entire arrangement of the control strips 20a to 20e is mirror-symmetrical.
  • a shift display 22a and 22c is arranged with an illuminable symbol or arrow to the left, as follows from the enlarged illustration in Fig. 2 can be seen.
  • a shift display 22b and 22f with arrows to the right or corresponding symbols, which are also advantageously illuminated.
  • a shift display 22d and 22e is provided, which also has an arrow or a corresponding symbol, but in the direction towards the rear or the front. This is explained in more detail below.
  • An operating display 23 is arranged to the left of the operating strips 20a to 20e, which is also touch-sensitive or contains touch sensors or touch switches in order to enable certain operating functions in a known manner. This allows, for example, the hob 11 to be switched on and off, and timer functions or the like. be provided.
  • a further additional display 24 is provided, the functions of which are not, however, and which, under certain circumstances, can also be integrated in the control display 23 with regard to their functionality.
  • the displacement displays 22a to 22f thus have a pure display function and advantageously have no operating function by means of touch sensors or the like. They are only intended to indicate to an operator whether and if possible in which direction a cooking vessel should be displaced because it is not optimally positioned.
  • the operating device 18 in the operating area 17 only shows the five operating strips 20a to 20e together with the displacement indicators 22a to 22f.
  • the operating display 23 and the additional display 24 are not shown, but they can be carried out easily by a person skilled in the art.
  • All control strips 20a to 20e are constructed identically and formed from individual touch sensors 21, such as those from the DE 10 2004 044 355 A1 , DE 10 2009 049 559 A1 or DE 10 2013 214 164 A1 are known.
  • the touch sensors 21 are also each illuminated in order to display the easily recognizable digits from 0 to 9 according to an operator's set power level.
  • Special symbols 25 are provided on the left in the control strips 20a to 20e as hot displays. On the right are further symbols 25 'in the form a "B" is provided to indicate an oversized power or a so-called boost power, as is known above all for induction hobs.
  • This boost power level has a significantly greater power density than power level "9", in particular approximately 40% greater or even more.
  • the shift indicators 22a and 22b are shown on the outside next to the rear control strips 20a and 20b.
  • the shift indicator 22a represents an arrow to the left
  • the shift indicator 22b represents an arrow to the right. Similar to the touch sensors 21 and the symbols 25 and 25 ', they are designed to be illuminated. Through their respective lighting or activation, an operator can be shown that a cooking vessel should be moved.
  • a shift indicator 22c with an arrow to the left is provided to the left of the control strip 20c.
  • a shift indicator 22f is provided to the right of the control strip 22e with an arrow pointing to the right. In principle, this corresponds to what is provided on the two rear control strips 20a and 20b.
  • the shift indicators 22d and 22e are arranged, which are designed somewhat differently. They represent a double arrow to the rear and to the front, so to speak, advantageously only one of the two arrows being illuminated in each case. In this way, an operator can be given the information to either move a cooking vessel further back or further forward or to set it up for a better position.
  • these shift indicators 22 could also have only one arrow in one direction.
  • the other displacement indicators 22a to 22c and 22f could also have arrows in opposite directions, each of which can be individually illuminated, in order to show an operator a direction for moving or relocating a cooking vessel.
  • a further displacement display could also be provided in the space between the two rear control strips 20a and 20b. However, as will become clear below, this is not actually needed.
  • FIG. 3 An exemplary configuration is shown in which four cooking vessels 26a to 26d are placed on the hob 11 or its hob plate 12. Two cooking vessels 26a and 26b are large, the cooking vessel 26c is medium in size and the cooking vessel 26d is rather small. However, this only plays a role for the available space and thus for the possible locations of cooking vessels, but not for the operating procedure. At the same time, it applies to the hob 11 that, although five operating strips 20a to 20e are provided, only a maximum of four cooking vessels can be heated or cooking pits can be formed. In the case of wide cooktops of, for example, 90 cm ⁇ 10 cm width, three control strips and four control strips below could be provided in the expansion of the invention, each offset correspondingly as from FIG Fig. 1 to see, a total of seven service strips. Nevertheless, only a maximum of six cooking vessels could be heated or cooking zones operated there.
  • the cooking vessels 26a to 26d are relatively well distributed over the individual sub-areas 14a to 14d or over the heating area 14. Therefore, the respective assignment to one of the control strips 20 is simple.
  • the large cooking vessel 26a is located at the rear left or in the heating area 14 at the rear in the left half, that is to say in the lower area 14a. For this reason, the rear left control strip 20a is assigned to it.
  • a power setting for this cooking vessel 26a or the hotplate formed therefrom can be carried out by placing a finger on the hob plate 12 as an operating panel above the operating strip 20a, wherein according to the representation of FIG Fig. 2 It can be seen at which point a finger touch adjusts which performance level.
  • a power level can be set or a power increase can take place.
  • the power is reduced accordingly.
  • the individual touch sensors 21 with the respective numbers can all be illuminated, alternatively only that touch sensor or the number that indicates the power level currently set. In yet another general alternative, it can be more illuminated and the others dim.
  • the large cooking vessel 26b is set up at the rear right in the lower region 14b. For this reason, the control strip 20b is clearly assigned to it. As described above, a corresponding power setting can also take place here on the operating strip 20b. At the same time is from the Fig. 3 to see that hardly three such large cooking vessels could be placed side by side in the back.
  • the medium-sized cooking vessel 26c is placed on the front left on the hob plate 12 in the heating area 14, that is to say on the left in the lower area 14c. For this reason, the front left control strip 20c is obviously assigned to him for setting the power.
  • the small cooking vessel 26d is set up on the front right in the lower region 14d.
  • the operating strip 20e is assigned to it, since, as shown in FIG Fig. 3 can be seen directly, better corresponds to its absolute and also its relative position.
  • a large cooking vessel 26a is set up at the back, in comparison to the Fig. 3 shifted more towards the middle, but still in the left rear half.
  • the large cooking vessel 26a overlaps somewhat in the right rear sub-area 14b, but still clearly mainly in the sub-area 14a.
  • the rear left control strip 20a is assigned to it, which is not in question.
  • the medium-sized cooking vessel 26b is placed on the rear right of the hob plate 12 in the lower region 14b. For this reason, the control strip 20b is obviously assigned to it.
  • a medium-sized cooking vessel 26c is placed on the hob plate 12 at the front left in the lower region 14c. Therefore, the left front control strip 20c is assigned to it, as is predictable.
  • a small cooking vessel 26d is placed on the front right, and relatively centrally in the lower area 14d. He becomes like from the Fig. 4 and the relative arrangement is clearly visible, of course associated with the control strip 20e. In this respect, compared to Fig. 3 the assignment of the control strips is the same, although the cooking vessels 26a to 26d are somewhat different and are set up somewhat differently.
  • a large cooking vessel 26a is placed in the left half of the hob plate 12, almost in the middle on the dividing line between sub-area 14a and sub-area 14c. Because of the recognizable, slightly shifted rearward arrangement, the operating strip 20a is selected, that is to say one of the rear operating strips. As an additional criterion, the arrangement of the small cooking vessel 26c can be included in the center front, for which reason the front left control strip 20c is not assigned. The front middle operating strip 20d is obviously assigned to this small cooking vessel 26c. In principle, the small cooking vessel 26c could also be shifted rearward behind the large cooking vessel 26a to just before the rear edge of the hob plate 12 or the heating area 14. This would, however, represent an uncomfortable situation for the operator, which is why it is rather not done. Should it nevertheless occur, the rear right control strip 20b could then be assigned on the basis of the relative position.
  • the front right control strip 20e would then be assigned to the medium-sized cooking vessel 26b. It should not necessarily be one of the front control strips, since the medium-sized cooking vessel 26b is placed almost exactly on the dividing line between the right sub-areas 14b and 14d. In relation to the small cooking vessel 26c, however, it is further forward, which speaks for one of the front control strips. Furthermore, it is positioned quite right overall, which best matches the control strip 20e because of the left / right assignment.
  • the medium-sized cooking vessel 26b is assigned the rear right operating strip 20b, since there is a rather rear position in relation to the cooking vessel 26c. Furthermore, it is in this direction approximately at the level of the large cooking vessel 26a, to which the rear control strip 20a is also assigned.
  • FIG. 6 A further configuration is shown in which a medium-sized cooking vessel 26a is clearly arranged in the rear area of the heating area 14, but exactly on the dotted dividing line between the left half and the right half.
  • one of the two rear control strips 20a or 20b should be assigned.
  • an assignment can be made either to the left rear control strip 20a or to the right rear control strip 20b.
  • a preference rule in such a case can simply provide that in the case of such a central touchdown, it is always oriented to the left or alternatively to the right, that is to say the left rear control strip 20a or alternatively the right rear control strip 20b.
  • the front middle operating strip 20d could be assigned, since its central position is instinctively easy for an operator to assign.
  • a control of the hob 11 could detect the free areas on the hob plate 12 or in the heating area 14 in order to be able to estimate where further cooking vessels could be placed. This is obviously the case on the right rear and front in the middle, so that the control strips 20b and 20d that best correspond to these positions should still remain free in the event that a further cooking vessel is placed there.
  • the operating strip 20a would then be assigned in accordance with this rule.
  • the medium-sized cooking vessel 26b is predictably assigned to the front left operating strip 20c due to its extensive placement in the front left sub-area 14c and the relative positioning of the cooking vessels 26a and 26b is obliquely to the left and obliquely to the right rear, this also speaks for a good identification of an assignment of the serving strip 20a to the medium-sized cooking vessel 26a.
  • the small cooking vessel 26c at the front right in the lower region 14d is obviously assigned the front right control strip 20e, which is obviously the best fit anyway.
  • the large cooking vessel 26a could be heated well by the two heating means 15 in the lower area 14a, and the medium-sized cooking vessel 26b by the right heating means 15 in the lower area 14b.
  • a shift to the right could then additionally be recommended by means of the shift display 22b in order to be better placed above this right heating means 15.
  • a shift could also be recommended for the small cooking vessel 26c, here either to the left or to the right via one of the heating means 15 in one of the sub-areas 14c or 14d.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
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Claims (6)

  1. Table de cuisson (11) avec une plaque de cuisson (12), comprenant une zone de chauffage (14) et une zone de commande (17), dans laquelle :
    - dans la zone de chauffage (14) sont prévus des moyens de chauffage (15) au-dessous de la plaque de cuisson (12),
    - un dispositif de commande (18) allongé est disposé dans la zone de commande (17) et s'étend dans la direction le long d'une face avant de la plaque de cuisson (12),
    - le dispositif de commande (18) présente un panneau de commande (12),
    - le dispositif de commande (18) présente des bandes de commande (20a-e) le long de deux directions parallèles parallèlement à la face avant de la plaque de cuisson (12),
    - d'un côté deux bandes de commande (20a, b) juxtaposées et arrangées en prolongement l'une à l'autre sont prévues,
    - d'autre côté, en parallèle par rapport à ceux-ci, trois bandes de commande (20c-e) juxtaposées et arrangées en prolongement l'une à l'autre sont prévues,
    - bandes de commande (20a, b ; 20c-e) en juxtaposition dans la direction longitudinale sont séparées l'une de l'autre par une région sans capteur de contact (21),
    - moyens de détection (15) pour détecter une position d'un récipient de cuisson (26ad) placé sur la plaque de cuisson (12) ou bien sur la zone de chauffage (14) sont prévus,
    - les moyens de détection (15) transfèrent l'information sur la position d'un récipient de cuisson (26a-d) placé au-dessus détecté au dispositif de commande (18) de manière à ce qu'une bande de commande (20a-e) soit attribuée à cette place de cuisson pour réglage de puissance de cette place de cuisson,
    - les moyens de détection (15) reconnaissent si une place de cuisson est située dans une moitié arrière (14a, b) de la zone de chauffage (14) ou dans une moitié avant (14c, d) de la zone de chauffage et en conséquence déterminent pour la place de cuisson une des bandes de commande arrières (20a, b) ou une des bandes de commande avants (20c-e) pour réglage de puissance,
    - les moyens de détection (15) déterminent une bande de commande avant (20c-e) pour une place de cuisson comme suit :
    ∘ une bande de commande avant gauche (20c) si la place de cuisson est située dans la moitié avant gauche (14c) de la zone de chauffage,
    ∘ une bande de commande avant droite (20e) si la place de cuisson est située dans la moitié avant droite (14d) de la zone de chauffage,
    ∘ une bande de commande avant centrale (20d) si la place de cuisson est située dans la région avant centrale de la zone de chauffage,
    caractérisée en ce que
    - les deux bandes de commande (20a, b) disposées le long d'une des directions longitudinales sont décalées par rapport à les trois bandes de commande (20c-e) disposées dans la direction longitudinale parallèle de sorte qu'en cas de deux bandes de commande successives l'une bande ne chevauche l'autre pas complètement,
    - sous les bandes de commande (20a-e) au-dessous du panneau de commande plusieurs capteurs de contact (21) sont arrangés en juxtaposition dans la direction longitudinale de la bande de commande,
    - dans une file de bandes de commande (20a, b ; 20c-e) toujours une bande de commande de plus que dans l'autre file est prévue,
    - les moyens de détection (15) déterminent une bande de commande arrière (20a, b) pour une place de cuisson comme suit :
    ∘ une bande de commande arrière gauche (20a) si la place de cuisson est située dans la moitié arrière gauche (14a) de la zone de chauffage (14),
    ∘ une bande de commande arrière droite (20b) si la place de cuisson est située dans la moitié arrière droite (14b) de la zone de chauffage (14).
  2. Table de cuisson selon la revendication 1, caractérisée en ce que, dans l'une direction longitudinale, exactement deux bandes de commande (20a, b) juxtaposées et arrangées en prolongement l'une à l'autre sont prévues et dans l'autre direction longitudinale parallèle exactement trois bandes de commande (20c-e) juxtaposées et arrangées dans la direction longitudinale l'une à l'autre sont prévues, de préférence à l'avant les trois bandes de commande (20c-e) étant en juxtaposition et là-derrière les deux bandes de commande (20a, b) étant en juxtaposition.
  3. Table de cuisson selon l'une des revendications précédentes, caractérisée en ce que dans la zone de chauffage (14), au-dessous de la plaque de cuisson (12), sont agencés des moyens de chauffage (15) pour récipients de cuisson (26a-d) placés au-dessus et répartis sur la surface par une distribution de manière à ce qu'un récipient de cuisson peut être placé à tout endroit et à l'endroit du récipient de cuisson placé au-dessus une place de cuisson est formée pour chauffer le récipient de cuisson, la place de cuisson étant actionnable par le biais d'une bande de commande (20a-e) du dispositif de commande (18).
  4. Table de cuisson selon l'une des revendications précédentes, caractérisée en ce que les moyens de détection (15) déterminent une bande de commande avant centrale (20d) si la place de cuisson est située dans la région avant centrale de la zone de chauffage (14) et si la formation d'une autre place de cuisson de taille habituelle est possible aussi bien à gauche que à droite de cette place.
  5. Procédé pour faire fonctionner une table de cuisson selon l'une des revendications précédentes, caractérisé en ce que lors de déplacement d'un récipient de cuisson (26a-d) le long d'une face avant de la plaque de cuisson (12), de préférence relativement par rapport à un autre récipient de cuisson (26a-d), il y a un changement d'une moitié gauche (14a, c) de la zone de chauffage à une moitié droite (14b, d) de la zone de chauffage et à l'inverse d'une bande de commande gauche (20a, c, d) à l'autre bande de commande droite (20b, d, e) juxtaposée et à l'inverse.
  6. Procédé selon la revendication 5, caractérisé en ce que lors de déplacement d'un récipient de cuisson (26a-d) le long d'une face extérieure latérale de la plaque de cuisson (12), de préférence relativement par rapport à un autre récipient de cuisson (26a-d), il y a un changement d'une moitié avant (14c, d) de la zone de chauffage (14) à une moitié arrière (14a, b) de la zone de chauffage et à l'inverse d'une bande de commande avant (20c-e) à une bande de commande arrière (20a, b) disposée là-derrière et à l'inverse.
EP17204087.5A 2016-11-30 2017-11-28 Plaque de cuisson et procédé de fonctionnement d'une telle plaque de cuisson Active EP3330616B1 (fr)

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DE102016223849.3A DE102016223849B3 (de) 2016-11-30 2016-11-30 Kochfeld und Verfahren zum Betrieb eines solchen Kochfeldes

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Publication number Priority date Publication date Assignee Title
DE102004044355A1 (de) 2004-09-09 2006-03-30 E.G.O. Elektro-Gerätebau GmbH Verfahren zur optischen Kennzeichnung eines Berührungsschalters und ein solcher Berührungsschalter
DE102009049559A1 (de) 2009-10-07 2011-04-14 E.G.O. Elektro-Gerätebau GmbH Bedieneinrichtung für ein Elektrogerät
ITTO20090942A1 (it) 2009-12-01 2011-06-02 Indesit Co Spa Piano cottura e metodo per il suo controllo
CN102960058A (zh) * 2010-06-21 2013-03-06 三菱电机株式会社 加热烹调器
EP2704523B2 (fr) 2012-09-03 2019-12-18 BSH Hausgeräte GmbH Dispositif de champ de cuisson à induction
DE102013214164A1 (de) 2013-07-18 2015-02-19 E.G.O. Elektro-Gerätebau GmbH Bedienteil für eine Bedieneinrichtung und Bedieneinrichtung
DE102014105161B4 (de) 2014-04-11 2023-03-23 Miele & Cie. Kg Verfahren zum Betreiben einer Kochfeldeinrichtung und Kochfeldeinrichtung
DE102014110026B4 (de) * 2014-07-17 2016-12-22 Miele & Cie. Kg Verfahren zum Betreiben einer Kochfeldeinrichtung und Kochfeldeinrichtung
DE102014217013A1 (de) * 2014-08-27 2016-03-03 BSH Hausgeräte GmbH Kochfeld
DE102014224051A1 (de) 2014-11-25 2016-05-25 E.G.O. Elektro-Gerätebau GmbH Induktionskochfeld und Verfahren zur Steuerung eines Induktionskochfelds
ES2655815T3 (es) 2015-04-10 2018-02-21 E.G.O. Elektro-Gerätebau GmbH Encimera de cocción por inducción y soporte flexible para una encimera de cocción por inducción

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EP3330616A3 (fr) 2018-09-12
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