EP3361827B1 - 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
EP3361827B1
EP3361827B1 EP18156404.8A EP18156404A EP3361827B1 EP 3361827 B1 EP3361827 B1 EP 3361827B1 EP 18156404 A EP18156404 A EP 18156404A EP 3361827 B1 EP3361827 B1 EP 3361827B1
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EP
European Patent Office
Prior art keywords
cooking vessel
heating devices
surface area
heating
covering
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EP18156404.8A
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German (de)
English (en)
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EP3361827A1 (fr
Inventor
Christian Egenter
Etienne Fuchs
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EGO Elektro Geratebau GmbH
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EGO Elektro Geratebau GmbH
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Priority to PL18156404T priority Critical patent/PL3361827T3/pl
Publication of EP3361827A1 publication Critical patent/EP3361827A1/fr
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Publication of EP3361827B1 publication Critical patent/EP3361827B1/fr
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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • 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
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/03—Heating plates made out of a matrix of heating elements that can define heating areas adapted to cookware randomly placed on the heating plate
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/05—Heating plates with pan detection means

Definitions

  • the invention relates to a method for operating a hob as well as to a cooking hob designed for carrying out this method, in particular as an induction hob.
  • an induction hob is known with a cooktop panel under which a plurality of induction heating coils are arranged as heaters in a heating area. These cover an area which essentially corresponds to that of the heating area.
  • a cooking vessel of any size can be placed anywhere on the hob plate and there can be heated with a predetermined by an operator target power level.
  • a plurality of induction heating coils may be provided, for example sixteen and more induction heating coils.
  • a cooking vessel covers in most cases at least two induction heating coils, often also three or four induction heating coils.
  • an induction hob having a plurality of induction heaters and a plurality of sensor coils to detect if and where a cooking vessel is mounted over a plurality of the induction heaters.
  • These sensor coils are arranged, inter alia, over an intermediate region between adjacent induction heaters.
  • the invention has for its object to provide an aforementioned method and a suitable for carrying out this method hob, with which problems of the prior art can be solved and it is particularly possible, a target performance for a cooking vessel so to distribute on at least two heaters that the most uniform possible heating of the cooking vessel takes place, preferably with uniform power density in its soil ,.
  • the hob has a plurality of juxtaposed and successively arranged heating devices in a heating area.
  • the heaters are advantageously identical or identical, preferably, they can at least approximately be regarded as rectangular. Between each side juxtaposed heaters and between successively arranged heaters each a distance is given, so that in each case intermediate surfaces formed between two adjacent heaters, which are arranged side by side or one behind the other.
  • at least one additional pot detection sensor is arranged in the intermediate surfaces or above the intermediate surfaces.
  • These additional pot detection sensors are used to determine the position and size of an attached cooking vessel, which together or alternatively, the heaters themselves can be used. Also in the area of the heating devices or via a heating device, such additional pan detection sensors can advantageously be provided, as a result of which the recognition accuracy is improved.
  • the method according to the invention comprises the following steps. Initially, it is checked whether a cooking vessel is placed on the heating area over several heaters or more than a single heater. For this purpose, it is precisely the heating devices themselves and / or above all the aforementioned additional pot detection sensors that can be used. In this case, it is also clear that power distribution for heating the cooking vessel to the multiple heaters will most likely take place.
  • a position and a size of the placed cooking vessel are determined. For this purpose, based on the information of the heaters themselves and / or the additional pan detection sensors, a stored table can be used, advantageously a geometric model, which will be explained in more detail later.
  • a desired power level is set according to a desired power and / or a desired power density for the cooking vessel, advantageously at an operating device by an operator. Alternatively, it could also be predetermined by a cooking program. Then the user-dependent action is that of placing the cooking vessel on the hob plate or the heating area.
  • heaters are detected which are covered with less or less than a predetermined minimum cover from the cooking vessel. These heaters are not used or activated for heating the cooking vessel, thereby At a low coverage, a very inefficient heating can be avoided, in particular also with regard to possibly resulting interference due to a low coupling of the resulting magnetic field in the cooking vessel because of the low coverage. Furthermore, this may also better avoid conflict situations between cooking vessels or be solved because then so little covered heaters for heating another cooking vessel can be available.
  • Such a minimum coverage may be in a range of 4% to 20%, advantageously in a range of 5% to 10%, which will be explained later.
  • a sum of the areas covered by the cooking vessel on each minimum covered heater is determined or calculated as the sum coverage.
  • These covered areas can be determined particularly advantageous based on the known position and size of the cooking vessel, because it is known how the cooking vessel is placed.
  • the covered areas may be determined from electrical parameters of the heaters due to their cooking vessel detection function. This is especially true in the case that induction heating coils are used.
  • the sum covering is therefore an area.
  • a false area is calculated as the area difference from the determined size or area of the cooking vessel minus the aforementioned sum coverage. This false surface is in turn, just like the sum covering, an area.
  • the heating means corresponds more or less to the area of the air gaps which run between adjacent heating devices and which are covered by the cooking vessel because the heating means are at a certain distance from one another, for example 1 mm to 10 mm. Even if their designation refers only to the false surfaces or these air gaps or distances corresponding to the interfaces between adjacent heating devices, the covered surface of those heating devices which have a lower than the predetermined minimum cover by the cooking vessel is obviously also included here. Thus, this is just a kind of missing surface and the false surface indicates which surface of the cooking vessel is not heated by an underlying and therefore covered heater.
  • a footprint weighting is calculated or determined for each of the minimum coverage heaters. It is needed for splitting the footprint on the powered heaters.
  • heaters with relatively large cover by the cooking vessel can be given a small weight in this calculation, while heaters with relatively small cover by the cooking vessel get a great deal of weight.
  • it can be tried so to achieve the goal not only to somehow produce the predetermined and set target power in the bottom of the cooking vessel, but also to achieve the most uniform distribution of heating. Possible procedures for accurately calculating this error area weighting will be explained later.
  • an effective area for each minimum coverage heater is calculated from the area covered by the cooking vessel on each heater as well as the area difference and the error area weighting.
  • the aforementioned weighting can also be carried out. From the effective area of each heater as well as the set desired power or nominal power density for the cooking vessel, its desired power can be calculated or determined for each heater. Then, the heaters covered by the cooking vessel with the minimum cover are each operated at their desired power. In total, this target power then corresponds to the target power set by means of the desired power level.
  • a previously mentioned minimum covering can amount to 4% to 20% of the respective area of the heating device, advantageously 5% to 10%.
  • the surfaces covered by the cooking vessel on non-considered heating devices, which thus do not reach this minimum coverage, are each added to the area difference for compensation or are taken into account when calculating the error area weighting. This can be done relative to the coverage of the individual heater when slamming for compensation. Relatively heavily covered heaters can get more slammed here than relatively small covered heaters. Alternatively, it can advantageously be provided in the fault area weighting that relatively little covered heaters receive a disproportionate amount of the defective area.
  • the power density for this heating device can be determined from the desired power and the area covered by the cooking vessel and then this heating device can be operated therewith.
  • the proportion of the area covered by the cooking vessel on a minimum coverage heater at the sum coverage of 100% may be subtracted, thereby obtaining the relative false area portion. All relative mismatch portions of the minimum coverage heaters are added together to a mismatched share amount. With more than two covered heaters this can be well over 100%. Then, the relative proportion of each miscargin content at the miscargin portion is determined and multiplied by the previously determined miscar area, thereby obtaining a respective mesa area.
  • This false surface area is then added to the area covered by the cooking vessel, the proportion of this sum being determined on the total area of the cooking vessel, and the power to be delivered to each heater calculated in accordance with this proportion of the set cooking vessel power ,
  • a previously mentioned stronger weighting of low-coverage heaters takes place in the distribution of the unheated fault areas to the heaters covered with minimum coverage.
  • this is about weighting heaters with small coverage in the mismatch compensation that not the relative coverage itself but its difference to the full coverage is used.
  • the error area weighting results from the quotient of a single differential coverage to the sum of all difference coverage, whereby here too only the heaters with sufficient coverage greater than the minimum coverage are used.
  • heaters with a large coverage should also be assigned a negative error area weighting, in order to be able to overcompensate, if appropriate, for the defect area effect. This can be for example for the additional Compensation of the decreasing efficiency with small heater coverage may be necessary.
  • the distance between laterally juxtaposed heaters is smaller than between successively arranged heaters.
  • the distance may be at least 5 mm to 20 mm.
  • the distance can be at least 10 mm to 25 mm.
  • a geometric model mentioned at the outset can be used. This can be stored in a memory of a control of the hob, advantageously as a kind of table.
  • a center of the cooking vessel can be determined and then determined based on the assumption of a circular cooking vessel whose area and thus size.
  • a heating device with an above-average coverage by the cooking vessel experiences a below-average increase in its power owing to the specific relatively smaller proportion of the fault surface area or defective area share sum.
  • a heater with a below-average coverage by the cooking vessel experiences an above-average increase in their performance.
  • a change in position of a set up on the heating cooking vessel is detected. Subsequently, a change in their coverage by the positionally changed cooking vessel can be queried only on those heaters, which are adjacent to this additional pan detection sensor.
  • a heating device it is possible for a heating device to have a power density or a power also below the desired power density set on the operating device or target power is used. This can occur with certain covers or constellations of heaters and cooking vessel.
  • a target total power density of all of a cooking vessel covered and operated to its heating heaters is calculated from the sum of the individual power densities of each heater.
  • This nominal total power density is compared with a maximum power density permissible for a cooking vessel placed above it and to be heated.
  • This maximum power density is dependent on a set desired power density and / or conditions of temperature monitoring in a power control for the heater and / or a temperature monitoring under a cooktop. When the permissible maximum power density is exceeded, the power density is uniformly reduced at all heaters.
  • a heater in the event that it is determined by means of the heaters and the additional pot detection sensors that a heater is covered by at least two cooking vessels either each with more than a minimum cover, advantageously at least 5% or 10% , or covered with more than a minimum cover, preferably more than 10%.
  • a respective nominal power density or desired power is set, the relative proportion of the coverage on this heating device being calculated by the at least two cooking vessels, including a calculated error area weighting, which takes into account the total coverage on this heating device.
  • an induction hob 11 according to the invention is shown in plan view, but with removed or without hob plate, so to speak, a substructure 12.
  • This substructure 12 can, as shown here, be connected as usual with a cooktop.
  • the substructure 12 has a support plate 13, which with supports or the like. is connected to the hob plate.
  • induction heating coils 15a to 15h are arranged on the support plate 13 .
  • the Indutationswespulen 15 are all identical and aligned the same. They each have long pages and short pages. At the corners they are slightly rounded because of the better guidance of the outer coil turns, as they should not be bent. Nevertheless, induction heating coils with this shape are to be regarded below as rectangular or at least approximately rectangular, as explained in the introduction. Above the coil turns ferrite rods are placed. The coil turns themselves are applied to bobbins, and these bobbins are then in turn arranged on the support plate 13.
  • the induction heating coils 15a to 15h each have a certain distance to their adjacent coils, which in practice may be 1 cm to 3 cm, with rather smaller spacings being preferred. Laterally adjacent induction heating coils 15 have a smaller spacing than induction heating coils lying one behind the other. This forms interfaces between long sides of the induction heating coils. These interfaces are all the same width and the same length. Furthermore, the induction heating coils form 15 at their mutually facing or adjacent short sides further intermediate surfaces. These four interfaces are each the same length and the same width. They are in the illustrated embodiment just slightly wider than the long intermediate surfaces due to the slightly different distances.
  • sensor coils 25 are arranged. These sensor coils 25 are advantageous as in the DE 102014224051 A1 described trained, so flat, single-wind or single-layer coils in a round shape with 10 turns to 30 turns. In each case two such sensor coils 25 are arranged in the long intermediate surfaces. In the case of these sensor coils 25 arranged in the long intermediate surfaces, it can be seen that their center is in each case arranged exactly in the middle of the intermediate surfaces or exactly between the laterally adjacent induction heating coils 15 or their long sides. Otherwise, the sensor coils 25 overlap the Indutechnischswespulen 15 on the long sides of each piece, and similar. This may in practice be one to three or four coil turns.
  • the sensor coils 25 in the long intermediate surfaces are arranged mirror-symmetrically to an axis through the short intermediate surfaces.
  • the upper sensor coil 25 is located further from the upper short sides of the induction heating coils 15a and 15b than the lower sensor coil from the lower short sides. This difference can be a few cm, but it is clear.
  • the displacement may be a few cm, for example 1 cm to 5 cm.
  • sensor coils 25 are also arranged. These are also arranged exactly along a central longitudinal axis of the short intermediate surfaces, so overlap the respective upper and the respective lower induction heating coil 15 evenly. These sensor coils 25 also have a small offset from the centric arrangement to the induction heating coils. Finally, 15 sensor coils are still arranged in central regions of the induction heating coils.
  • All sensor coils 25 are connected to a control of the induction hob 11, not shown here.
  • a method for driving them may be the aforementioned DE 102014224051 A1 be removed.
  • the induction hob 11 has an operating area with indicators and controls for adjusting the power of cooking zones, which are formed in various ways by one or more induction heating coils 15. This does not matter much here.
  • a power level can be set on the controls.
  • Fig. 2 is a medium-sized cooking vessel 29 with a diameter of 15 cm placed on the induction hob 11, the surface of its bottom is 177 cm 2 . It can be seen that a center of the cooking vessel 29 is located above the upper right area of the induction heating coil 15e. A sensor coil 25 at the left upper edge of the cooking vessel 29 is just not covered.
  • a control of the induction hob 11 on the basis of the covering information of the induction heating coils 15e and 15f and the covered and just not covered sensor coils 25 determine the exact position and the size of the cooking vessel 29.
  • image of the coverage of the induction heating coils 15e and 15f are created by the cooking vessel 29, wherein the induction heating coils 15a and 15b and other induction heating coils are not covered.
  • the cooking vessel 29 covers interfaces between the induction heating coils 15, especially between the induction heating coils 15e and 15f, but also between the induction heating coils 15a and 15e. These surfaces of the cooking vessel 29, which do not cover Indutechnischsutzspulen should be compensated or compensated with the invention, so to speak.
  • the sum coverage of the cooking vessel 29 is about 151 cm 2 , that is, the sum of the areas covered by the cooking vessel 29 above the induction heating coils 15e and 15f. It follows that 26 cm 2 are not covered as the area difference or as the aforementioned total false area, mainly caused by the distances or air gaps between the induction heating coils.
  • the individual coverages of the induction heating coils 15 through the cooking vessel 29 are 117 cm 2 for the induction heating coil 15e and 34 cm 2 for the induction heating coil 15f.
  • the result for the induction heating coil 15e is a defect area share area of 6 cm 2 and for the induction heating coil 15f a defect area share area of 20 cm 2 .
  • This false surface share surface thus shows that the significantly less covered induction heating coil 15f is weighted considerably more heavily by the error area weighting or gets hit by a relatively more area.
  • the sum becomes an area of 123 cm 2 for the induction heating coil 15e and 54 cm 2 for the induction heating coil 15f.
  • Based on the total area of the cooking vessel 29 this results in 70% for the induction heating coil 15e and 30% for the induction heating coil 15f. From a comparison with the aforementioned relative coverages by the cooking vessel 29 of 78% and 22%, respectively, the greater weighting of the less-covered induction heating coil 15f is clearly visible.
  • a larger cooking vessel 29 with a diameter of 21 cm and a resulting bottom surface 346 cm 2 is placed so that the left upper induction heating coil 15a largely 197 cm 2 , the right upper induction heating coil 15b to almost a third with 91 cm 2 and the lower left induction heating coil 15e is only minimally covered with 2 cm 2 .
  • the lower right induction heating coil 15f is not covered at all. This position and size of the cooking vessel 29 can in turn be determined exactly as explained above.
  • the induction heating coil 15a is made to cover 68% of the cooking vessel bottom, 31.6% for the induction heating coil 15b, and less than 1% for the induction heating coil 15e.
  • the induction heating coil 15e is covered only very slightly and thus the coverage is below a minimum covering, for example, 4% specified, which has been explained in the beginning, it is considered to be not covered. It is therefore not used to heat the cooking vessel 29, which would obviously be nonsensical.
  • their areal proportion according to the invention is added to the other induction heating coils.
  • this is much more pronounced for the induction heating coil 15b with the lower coverage.
  • a corrected miscibility ratio of 68% of the area of the cooking vessel 29 for the induction heating coil 15a and 32% for the induction heating coil 15b results.
  • the result is a cumulative coverage of 288 cm 2 .
  • the induction heating coil 15a has 65% as the relative defective surface ratio, 92% for the induction heating coil 15B, 55% for the induction heating coil 15e, and 88% for the induction heating coil 15f.
  • This relative mismatch percentage adds up to 300% as a miscibility sum, and normalized to 1, just under 22% for the induction heating coil 15a, just under 31% for the induction heating coil 15b, 18% for the induction heating coil 15e, and 29% for the induction heating coil 15f respective normalized relative error area proportion.
  • each induction heating coil 15a to 15f receives these respective normalized relative proportion of the defective area of 76 cm 2 struck, what the induction heating coil 15a an additional 17 cm 2, the induction heating coil 15b 23 cm 2, the induction heating coil 15e 14 cm 2 and the induction heating coil 15f gives 22 cm 2 as the respective miscarginous area of area. It can be seen that these areas of defect surface area thus become relatively large for the two low-coverage induction heating coils 15b and 15f, ie they are weighted more strongly here.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Electric Stoves And Ranges (AREA)
  • Induction Heating Cooking Devices (AREA)

Claims (12)

  1. Procédé de fonctionnement d'une table de cuisson (11),
    - la table de cuisson (11) comportant une pluralité de moyens de chauffage (15a-h), disposés les uns à côtés des autres et les uns derrière les autres, dans une zone de chauffage,
    - une distance étant ménagée à chaque fois entre des moyens de chauffage (15) disposés latéralement les uns à côté des autres et entre des moyens de chauffage (15) disposés les uns derrière les autres, laquelle distance permet de générer à chaque fois des surfaces intermédiaires entre deux moyens de chauffage disposés l'un à côté de l'autre ou l'un derrière l'autre,
    - au moins un capteur de détection de casserole supplémentaire (25) étant disposé dans ou au-dessus des surfaces intermédiaires,
    le procédé comprenant les étapes suivantes :
    - vérifier si un récipient de cuisson (29) est placé sur plusieurs moyens de chauffage (15) dans la zone de chauffage, les moyens de chauffage eux-mêmes et/ou les capteurs de détection de casserole supplémentaires (25) étant utilisés pour cela,
    - déterminer une position et une grandeur du récipient de cuisson (29) en place, les moyens de chauffage (15) eux-mêmes et/ou les capteurs de détection de casserole supplémentaires (25) étant utilisés pour cela,
    - régler un niveau de puissance souhaité pour le récipient de cuisson (29) au niveau d'un moyen de commande, le niveau de puissance souhaité correspondant à une densité de puissance souhaitée déterminée et à une puissance souhaitée déterminée,
    - déterminer des moyens de chauffage (15) qui sont recouverts par le récipient de cuisson (29) sur moins d'un recouvrement minimal prédéterminé, ces moyens de chauffage n'étant pas utilisés pour chauffer le récipient de cuisson,
    - déterminer la somme des surfaces, couvertes par le récipient de cuisson (29) sur chaque moyen de chauffage (15) avec un recouvrement minimal, en tant que recouvrement total,
    - calculer une erreur de surface, en tant que différence de surface, formée par la grandeur déterminée du récipient de cuisson (29) moins le recouvrement total,
    - calculer une pondération d'erreur de surface pour chaque moyen de chauffage (15) avec recouvrement minimal, des moyens de chauffage à recouvrement relativement grand par le récipient de cuisson (29) ayant un faible poids et des moyens de chauffage à recouvrement relativement faible par le récipient de cuisson ayant un poids important,
    - calculer pour chaque moyen de chauffage (15) une surface effective formée de la surface recouverte par le récipient de cuisson (29) sur chaque moyen de chauffage, ainsi que de la différence de surface et de la pondération d'erreur de surface,
    - calculer la puissance souhaitée de chaque moyen de chauffage (15) à partir de la surface effective de ce moyen de chauffage et de la densité de puissance souhaitée pour le récipient de cuisson (29),
    - faire fonctionner les moyens de chauffage (15) recouverts par le récipient de cuisson (29) à chaque fois avec la puissance souhaitée.
  2. Procédé selon la revendication 1, caractérisé en ce que le recouvrement minimal est de 4 % à 20 %, notamment les surfaces recouvertes par le récipient de cuisson (29) sur les moyens de chauffage (15) non pris en compte avec un recouvrement inférieur au recouvrement minimal étant ajoutées à chaque fois pour la compensation à la différence de surface ou étant prises en compte dans le calcul de la pondération d'erreur de surface, de préférence en étant ajoutées pour la compensation de manière inverse par rapport au recouvrement des moyens de chauffage individuels.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que, pour calculer la pondération d'erreur de surface, la proportion de surface, recouverte par le récipient de cuisson (29) sur un moyen de chauffage (15) à recouvrement minimal, est prise sur le recouvrement-somme de 100 % pour obtenir la proportion d'erreur de surface relative, toutes les proportions d'erreur de surface relatives étant ajoutées pour obtenir une somme de proportions d'erreur de surface puis normalisées à la valeur 1, la proportion relative de chaque proportion d'erreur de surface sur la somme des proportions d'erreur de surface étant déterminée et multipliée par l'erreur de surface pour obtenir une surface de proportion d'erreur de surface respective, cette surface de proportion d'erreur de surface étant ajoutée à la surface recouverte par le récipient de cuisson et la proportion de cette somme étant déterminée par rapport à la surface totale du récipient de cuisson, la puissance à délivrer au niveau de chaque moyen de chauffage étant calculée en fonction de cette proportion de puissance souhaitée du récipient de cuisson.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que la distance entre des moyens de chauffage (15) disposés latéralement les uns à côté des autres est inférieure à celle entre des moyens de chauffage disposés les uns derrière les autres, la distance allant de préférence d'au moins 5 mm à 20 mm entre des moyens de chauffage disposés latéralement les uns à côté des autres et/ou d'au moins 10 mm à 25 mm entre des moyens de chauffage disposés les uns derrière les autres.
  5. Procédé selon l'une des revendications précédentes, caractérisé en ce que l'on détermine sur la base de la position et de la grandeur du récipient de cuisson (29) quelle proportion du récipient de cuisson recouvre à chaque fois un moyen de chauffage (15), la détermination de la position et/ou la grandeur du récipient de cuisson en place étant de préférence effectuée au moyen d'un modèle géométrique, se présentant de préférence sous forme mémorisée.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'un moyen de chauffage (15) présentant un recouvrement supérieur à la moyenne par le récipient de cuisson (29) subit une augmentation de sa puissance inférieure à la moyenne et un moyen de chauffage présentant un recouvrement inférieur à la moyenne par le récipient de cuisson subit une augmentation de sa puissance supérieure à la moyenne.
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce que, dans le cas où une modification de la position d'un récipient de cuisson (29) placé sur la région de chauffage est détectée à l'aide d'au moins un capteur de détection de casserole supplémentaire (25), de préférence également à l'aide des moyens de chauffage (15) eux-mêmes, alors une modification de son recouvrement par le récipient de cuisson dont la position est modifiée n'est alors demandée que pour les moyens de chauffage qui sont adjacent au capteur de détection de casserole supplémentaire.
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que l'on utilise pour un moyen de chauffage (15) une densité de puissance ou une puissance qui est également inférieure à la densité de puissance souhaitée ou à la puissance souhaitée réglée sur le moyen de commande.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'une densité de puissance totale souhaitée de tous les moyens de chauffage (15) recouverts par un récipient de cuisson (29) et utilisés pour chauffer celui-ci est calculée à partir de la somme des densités de puissance individuelles de chaque moyen de chauffage, cette densité de puissance totale souhaitée étant comparée à une densité de puissance maximale admissible pour un récipient de cuisson à chauffer et placé dessus, la densité de puissance maximale dépendant d'une densité de puissance souhaitée réglée et/ou de conditions d'une surveillance de la température dans une commande de puissance pour le moyen de chauffage et/ou d'une surveillance de température sous une plaque de cuisson, une réduction uniforme de la densité de puissance étant effectuée sur tous les moyens de chauffage lorsque la densité de puissance maximale admissible est franchie vers le haut.
  10. Procédé selon l'une des revendications précédentes, caractérisé en ce que, dans le cas où à l'aide des moyens de chauffage (15) et des capteurs de détection de casserole supplémentaires (25), on détermine qu'un moyen de chauffage est recouvert par au moins deux récipients de cuisson (29) soit individuellement ou ensemble sur plus d'un recouvrement minimal, la proportion relative de recouvrement de ce moyen de chauffage par les au moins deux récipients de cuisson étant calculée avec un poids d'erreur de surface calculé qui prend en compte le recouvrement total de ce moyen de chauffage, une augmentation de la densité de puissance totale de 40 % maximum au niveau du moyen de chauffage étant effectuée pour le récipient de cuisson ayant la densité de puissance souhaitée la plus faible de manière à s'adapter à une densité de puissance souhaitée ou à une puissance souhaitée réglée plus grande pour l'autre récipient de cuisson.
  11. Table de cuisson (11) destinée à la mise en oeuvre du procédé selon l'une des revendications précédentes, caractérisée par :
    - une pluralité de moyens de chauffage (15a-h), disposés les uns à côté des autres et les uns derrière les autres, dans une zone de chauffage,
    - une distance ménagée à chaque fois entre des moyens de chauffage (15) disposés latéralement les uns à côté des autres et entre des moyens de chauffage disposés les uns derrière les autres, laquelle distance permet de générer à chaque fois des surfaces intermédiaires entre deux moyens de chauffage disposés l'un à côté de l'autre ou l'un derrière l'autre,
    - au moins un capteur de détection de casserole supplémentaire (25) disposé dans ou au-dessus des surfaces intermédiaires,
    - une commande conçue pour mettre en oeuvre le procédé selon l'une des revendications précédentes.
  12. Table de cuisson (11) selon la revendication 11, caractérisée en ce que la distance ménagée entre les moyens de chauffage (15) disposés latéralement les uns à côté des autres est inférieure à celle ménagée entre des moyens de chauffage disposés les uns derrière les autres, la distance allant de préférence d'au moins 5 mm à 20 mm entre des moyens de chauffage disposés latéralement les uns à côté des autres et/ou d'au moins 10 mm à 25 mm entre des moyens de chauffage disposés les uns derrière les autres.
EP18156404.8A 2017-02-13 2018-02-13 Procédé de fonctionnement d'une plaque de cuisson et plaque de cuisson Active EP3361827B1 (fr)

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DE102017202235.3A DE102017202235A1 (de) 2017-02-13 2017-02-13 Verfahren zum Betrieb eines Kochfelds und Kochfeld

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3962237A1 (fr) * 2020-08-26 2022-03-02 Miele & Cie. KG Procédé et dispositif de commande d'un processus de cuisson d'une plaque de cuisson à induction

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017212216A1 (de) 2017-07-17 2019-01-17 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfeldes

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Publication number Priority date Publication date Assignee Title
FR2863039B1 (fr) 2003-11-27 2006-02-17 Brandt Ind Procede de chauffage d'un recipient pose sur une table de cuisson a moyens de chauffage associe a des inducteurs
ES2362782B1 (es) 2009-04-17 2012-05-22 Bsh Electrodomésticos España, S.A. Campo de cocción con una disposición de detección y procedimiento para accionar un campo de cocción.
DE102014224051A1 (de) 2014-11-25 2016-05-25 E.G.O. Elektro-Gerätebau GmbH Induktionskochfeld und Verfahren zur Steuerung eines Induktionskochfelds
DE102015210650A1 (de) * 2015-06-10 2016-12-15 E.G.O. Elektro-Gerätebau GmbH Induktionsheizeinrichtung und Induktionskochfeld mit einer solchen Induktionsheizeinrichtung

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Publication number Priority date Publication date Assignee Title
EP3962237A1 (fr) * 2020-08-26 2022-03-02 Miele & Cie. KG Procédé et dispositif de commande d'un processus de cuisson d'une plaque de cuisson à induction

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ES2757551T3 (es) 2020-04-29
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EP3361827A1 (fr) 2018-08-15

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