EP3470741A1 - Système de plaque de cuisson - Google Patents

Système de plaque de cuisson Download PDF

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Publication number
EP3470741A1
EP3470741A1 EP18194716.9A EP18194716A EP3470741A1 EP 3470741 A1 EP3470741 A1 EP 3470741A1 EP 18194716 A EP18194716 A EP 18194716A EP 3470741 A1 EP3470741 A1 EP 3470741A1
Authority
EP
European Patent Office
Prior art keywords
cooking field
worktop
field device
cooking
induction
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.)
Withdrawn
Application number
EP18194716.9A
Other languages
German (de)
English (en)
Inventor
Thomas Metz
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.)
Filing date
Publication date
Application filed by Miele und Cie KG filed Critical Miele und Cie KG
Publication of EP3470741A1 publication Critical patent/EP3470741A1/fr
Withdrawn legal-status Critical Current

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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
    • F24C15/101—Tops, e.g. hot plates; Rings provisions for circulation of air
    • 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
    • F24C15/006—Arrangements for circulation of cooling air
    • 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
    • F24C15/30—Arrangements for mounting stoves or ranges in particular locations

Definitions

  • the present invention relates to a hob system comprising at least one worktop and at least one cooking field device with at least one induction device.
  • the present invention also relates to a cooking field device, in particular for use in a hob system.
  • hobs should be as inconspicuous and also preferably no gap between the hob and worktop remain so that no dirt between the hob and worktop can attach.
  • the hob system according to the invention comprises at least one worktop and at least one cooking field device with at least one induction device.
  • at least one recess is introduced into the underside of the worktop, in which the cooking field device is accommodated at least in sections.
  • at least one cooling device is provided, which is suitable and designed to cool at least the underside of the worktop.
  • the induction device comprises in particular at least one induction coil and a corresponding power and / or control electronics.
  • the footprint of the hob system is preferably provided by the worktop, with cookware such as a pot is placed directly for heating food or for cooking on the top of the worktop.
  • the recess in the worktop is provided such that the entire cooking field device or only a part thereof, at least one cooling air channel is received in this.
  • a recess is according to the understanding of the present invention, no opening of the worktop, but a introduced at the bottom of the worktop trough. In the installation position of the worktop, the bottom is closer to the center of the earth than the top.
  • the top of the worktop remains unchanged in the formation of the recess.
  • the recess is provided in the worktop such that the remaining thickness of the worktop in the region of the recess does not fall below approximately 4 mm.
  • Such a remaining residual thickness of the worktop is useful to to ensure sufficient stability of the installation surface for cookware.
  • other strengths can be provided depending on the design and material.
  • the cooking field device is spaced from the worktop in the recess, in which case, for example, a gap or a free flow cross section of about 3 mm remains. Together with the remaining thickness of the worktop of 4 mm creates a total distance between the induction device and the set up on the worktop cookware of about 7 mm, which corresponds to the structure of a conventional cooktops.
  • the cooling device may comprise or be formed as any known type of cooling device.
  • an active or a passive cooling device may be provided, wherein z. B. a cooling with air and / or water can be used advantageously.
  • the worktop consists of a usual for countertops material such as coated chipboard or pressboard.
  • the processing of the countertop or the introduction of the recess is particularly simple and inexpensive to produce, for example, by a carpenter or the kitchen maker.
  • the hob system according to the invention offers many advantages.
  • a considerable advantage is that a visually appealing hob or hob system is made available, which fits perfectly into the overall impression of the kitchen. Without a standing on the worktop pot, the hob or the hob system can not be seen because only the worktop in the same appearance as the rest of the work surface in the kitchen can be seen.
  • the hob according to the invention can be used advantageously especially in small kitchens, in which the work space is limited space.
  • the cooling device comprises at least one fan device.
  • the cooling of the worktop and / or the cooking field device via an air flow, whereby an optimal dissipation of the heat can be achieved.
  • the cooling device is suitable and designed to cool the cooking field device.
  • a cooling device both the worktop as well as the cooking field device are cooled, whereby a particularly effective cooling of the entire hob system is achieved.
  • At least one free flow cross section is formed between the worktop and the cooking field device.
  • a flow cross-section may preferably be provided laterally and / or at the top between the work surface and the cooking field device.
  • a free flow cross section of about 3 mm is preferred.
  • the recess and / or the cooking field device comprises at least one spacer device and / or at least one flow channel. This ensures that the cooking field device is not completely or not completely flat zw. Full surface rests against the worktop or in the recess in the worktop. This ensures that either a free flow cross section between the cooking field device and the worktop is provided or maintained by the spacer device and / or by a flow channel.
  • channels can be milled into the recess in the worktop or webs can remain in the recess, so that the cooking field does not lie completely flat in the recess.
  • webs and / or channels can also be provided in the cooking field device.
  • the spacer device comprises at least one web.
  • a defined distance between the hob and the worktop is given by a web.
  • the cooking field device comprises at least one temperature sensor.
  • an NTC sensor can be advantageously used, by means of which, for example, independently of one another, the heating power of the induction device can be adjusted together with a control device. So z. B. even if used improperly damage to the cooking field and / or the worktop can be prevented.
  • the temperature sensor preferably monitors both the temperature of the hob and the worktop.
  • At least one induction device preferably provides at least one free flow cross section to the top side of the cooking field device, wherein the fan device is fluidically connected to this free flow cross section.
  • the fluidic connection between the fan device and the free flow cross section to the top of the cooking field device can be provided directly or indirectly. So it is particularly possible that by an induction coil Air is sucked or blown through the gap between cooking hobs worktop.
  • the cooking field device comprises at least one housing device in which the at least one induction device is received at least in sections.
  • the housing device comprises at least one opening, to which the fan device is connected.
  • the fan sucks air out of the housing, the air being sucked in via the induction coils or the free flow cross section in the coils between the hob and the worktop.
  • the fan is designed as a fan and that air is blown through the housing of the cooking field through the free flow cross section of the induction device in the gap between the hob and worktop.
  • At least one ventilation channel passes through the housing device.
  • this ventilation channel provides a free flow cross-section from below the hob to above the hob, so from below the cooking field to the gap between cooking field and worktop available.
  • such a ventilation duct is formed above the cooking field device, ie in the gap between cooking field device and worktop, as a guide element, which forms a flow-tight barrier.
  • the channel is arranged at a location which has no fluidic contact with the outside of the hob.
  • the cooking field device comprises at least one housing device and at least one induction device, wherein the induction device is at least partially accommodated in the housing device. Furthermore, at least one opening is provided at least on the underside and / or on at least one side of the housing device, to which at least one cooling device or fan device is connected.
  • the induction device has at least one free flow cross section, which provides a fluidic connection between the top of the cooking field device and the opening in the bottom and / or the side of the housing device.
  • the housing device is otherwise preferably substantially dense, so that air can be sucked from the opening to the free flow cross-section and / or blown.
  • the cooking field device described above is particularly suitable for installation from below into a recess of a worktop, so in conjunction with the worktop a hob system is provided, as described above.
  • the cooking field device comprises at least one temperature sensor, which is designed in particular as an NTC sensor.
  • the cooking field device according to the invention also offers the advantages previously described for the hob system according to the invention.
  • the cooking field device is provided in particular for use in a hob system together with a worktop, which can be ensured by the corresponding design of the cooking field optimal cooling both the cooking field and the worktop.
  • At least one ventilation channel preferably passes through the housing device.
  • a ventilation duct provides a fluidic connection from below the cooking field device to the top of the cooking field device so that an air flow is generated in the gap between the hob field and worktop in the installed state of the cooking field via the ventilation duct.
  • the ventilation channel spans at least one peripheral section of the induction device.
  • a peripheral section of the induction device is surrounded by the ventilation channel, which has no direct contact or no direct fluidic connection to an outside area of the cooking field device.
  • ventilation channels are provided between the coils, so that a particularly uniform ventilation of the gap between the hob and worktop is guaranteed.
  • At least one spacer device and / or at least one flow channel is formed on or in the upper side of the cooking field device. This ensures that between the hob and worktop in the installed state at least one free flow cross-section remains, so that, for example, air can be sucked or blown through between cooking hobs worktop.
  • a spacer device such as a web and / or flow channels causes the cooking field does not lie flat against the worktop, but that at least in fluidically relevant areas a predetermined distance between hob and worktop remains so that air can circulate.
  • FIG. 1 a cooking hob system 100 according to the invention is shown purely schematically, which comprises a worktop 200 and a cooking field device 1 according to the invention.
  • the cooking field device 1 is characterized in that the mounting surface 206 for cookware is not provided by the cooking field device 1 itself, but by the work surface 200.
  • the cooking field device 1 is inserted into a recess 202 in the bottom 201 of the countertop 200, so that the induction devices 2 of the cooking field device 1 heat on the worktop 200 upstanding cookware.
  • several cooking zones 207 are provided directly on the countertop 200, depending on the design.
  • FIG. 2 is in a purely schematic perspective view of a worktop 200 shown from above, in which case the recess 202 in the bottom 201 of the worktop 200 is indicated purely schematically.
  • spacing devices 203 are provided in the recess 202, which are formed here as webs 205.
  • These webs 205 can be easily introduced, for example by a joiner in the countertop 200.
  • the worktop may consist of a material common to worktops 200, such as pressboard or other wood materials.
  • a joiner can easily mill the recess in the bottom 201 of the worktop 201 and leave the distance means 203 or the webs 205 stand. It is thus achieved that the cooking field device is arranged at a defined distance from the underside 201 in the work plate 200 in the recess 202.
  • FIG. 3 another embodiment of a countertop 200 for a cooktop system 100 according to the invention is shown purely schematically.
  • webs 205 are not provided here, but there is a two-dimensional cutout as a recess 202 before.
  • recess 202 further recesses are introduced, which are designed here as flow channels 204. These flow channels 204 cause the cooking field device 1 and in particular the induction device 2 does not rest completely flat on the underside 201 of the countertop 200 in the recess 202.
  • the recess 202 is introduced into the work surface 200 such that the remaining work surface 200 in the region of the recess 202 still has a remaining residual thickness of at least 4 mm. This ensures a further sufficient stability of the countertop 200 in the region of the recess 202. In other embodiments, the remaining thickness of the countertop 200 in the region of the recess 202 but also be larger or smaller.
  • FIG. 4 is shown purely schematically in a sectional view of the operation of the hob system 100 according to the invention.
  • the cooking field device 1 is inserted into a recess 202 in the bottom 201 of the countertop 200.
  • the cooking field device 1 is arranged at a distance from the underside 201 of the worktop 200, for which purpose spacer devices not shown here are provided.
  • the distance between the induction device 2 and a set up on the footprint 206 cookware is approximately 7 mm, which corresponds to the normal basic structure of conventional hobs.
  • the mounting surface 206 for cookware in the hob system 100 according to the invention is provided by a conventional worktop 200, overheating of the worktop 200 must be avoided in order to prevent damage thereto.
  • the cooking field device 1 spaced from the worktop 200 is arranged. Furthermore, a cooling device 3 is provided with a fan device 4, which sucks air through the free flow cross-section 9 between cooking field device 1 and worktop 2 therethrough. Through this air flow, both the underside 201 of the worktop 200 in the region of the recess 202 and the cooking field device 1 and in particular the induction devices 2 are sufficiently cooled, so that overheating of the worktop 200 or cooking field device 1 is avoided.
  • a temperature sensor 8 is provided, which is designed here as an NTC sensor.
  • a control of the cooling device 3 can also be achieved automatically, so that a defect or the like can be avoided, in particular in the event of incorrect operation of the hob system.
  • FIG. 5 is purely schematic of the basic structure of a cooktop system 1 according to the invention with a worktop 200 and a cooking field device 1 in a purely schematic perspective exploded view.
  • the cooking field device 1 comprises a housing device 11, in which the induction device 2 is arranged.
  • an opening 12 is provided in the lower side 14 or in the lower part 17 of the housing device 11, which opening is in operative connection with the cooling device 3 or the fan device 4.
  • the induction devices 2 are used, wherein the lower part 17 is substantially sealed with a lid 18.
  • free flow cross-sections 9 are provided, so that the upper side 10 of the housing device 11 via the free flow cross sections 9 in connection to the fan device 4 on the bottom 14 of the housing device 11 are.
  • ventilation channels 13 are additionally provided in the housing device 11, which pass through the housing device 11 from the underside 14 to the upper side 10. These ventilation channels 13 are formed here as a guide element 16, which are arranged in the embodiment shown on the outer sides 19 of the housing device 11 facing away from the side of the induction devices 2. Since the ventilation channels 13 pass through the housing device 11, 13 air is sucked through these channels when the fan device 4 in the opening 12 is in operation.
  • FIGS. 6 and 7 in each case an embodiment of a cooking field device 1 according to the invention is shown from above.
  • the ventilation channels 13 are provided in each case, which surround at least one circumferential section of the induction devices 2.
  • the ventilation channels 13 are each arranged such that the side of the induction device 2, which is not directly associated with an edge portion 19, is supplied via the ventilation channels 13 with air.
  • the cooking field device 1 is not applied flat against the countertop 200, whereby no free flow cross-section 300 would remain, are two different variants in the FIGS. 6 and 7 shown to achieve a free flow area 300.
  • a uniform recess 202 can be milled into the underside 201 of the worktop 200.
  • distance means 5 which are designed here as webs 7. This ensures that a free flow cross section 300 between the work surface 200 and the cooking field device 1 and in particular to the free flow cross sections 9 remains. Thus, at any time air can be sucked through the free flow cross-sections 9 and / or blown.
  • FIG. 7 another embodiment is shown, in which case flow channels 6 are provided in the upper side 10 of the housing device 11. Air can be sucked and / or blown through the free flow cross sections 9 at any time via these flow channels 6, even if the rest of the cooking field device 1 or the upper side 10 of the housing device 11 rests against the underside 201 of the worktop 200.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Induction Heating Cooking Devices (AREA)
EP18194716.9A 2017-10-12 2018-09-17 Système de plaque de cuisson Withdrawn EP3470741A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102017123771.2A DE102017123771A1 (de) 2017-10-12 2017-10-12 Kochfeldsystem

Publications (1)

Publication Number Publication Date
EP3470741A1 true EP3470741A1 (fr) 2019-04-17

Family

ID=63637686

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18194716.9A Withdrawn EP3470741A1 (fr) 2017-10-12 2018-09-17 Système de plaque de cuisson

Country Status (2)

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EP (1) EP3470741A1 (fr)
DE (1) DE102017123771A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102020122277A1 (de) 2020-08-26 2022-03-03 Miele & Cie. Kg Kochfeldmodul, Kochfeldsystem und Verfahren zum Betreiben

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3740513A (en) * 1971-09-23 1973-06-19 Environment One Corp Improved consumer oriented combined counter and cooking unit using induction heating
JPS6472490A (en) * 1987-09-11 1989-03-17 Toshiba Corp Table with electromagnetic cooker
JPH07245180A (ja) * 1994-03-03 1995-09-19 Chichibu Onoda Cement Corp 電磁調理器付きテーブル
EP1790911A1 (fr) * 2005-11-25 2007-05-30 LG Electronics, Inc. Plaque de cuisson et appareil de cuisson avec un système de refroidissement

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3710062A (en) * 1971-04-06 1973-01-09 Environment One Corp Metal base cookware induction heating apparatus having improved power supply and gating control circuit using infra-red temperature sensor and improved induction heating coil arrangement
DE2806794C2 (de) * 1978-02-17 1984-10-25 Bosch-Siemens Hausgeräte GmbH, 7000 Stuttgart Kochherd
DE202006000446U1 (de) * 2006-01-12 2006-05-11 Andreesen, Stefan Vorrichtung zur Verwendung kabelloser, elektronischer Küchengeräte
DE102009007363A1 (de) * 2009-02-04 2010-08-12 Saint-Gobain Deutsche Glas Gmbh Küchenarbeitsplatte mit Induktionskochfeld
DE102011000278A1 (de) * 2011-01-21 2012-07-26 DESIGNquadrat GbR (vertretungsberechtigte Gesellschafter Alexander Christ, 50679 Köln, Guido Endert, 42799 Leichlingen, Horst Wergen, 42105 Wuppertal) Induktionsherd
FR3018170B1 (fr) * 2014-03-10 2017-01-27 Eurokera Plan de travail en vitroceramique

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3740513A (en) * 1971-09-23 1973-06-19 Environment One Corp Improved consumer oriented combined counter and cooking unit using induction heating
JPS6472490A (en) * 1987-09-11 1989-03-17 Toshiba Corp Table with electromagnetic cooker
JPH07245180A (ja) * 1994-03-03 1995-09-19 Chichibu Onoda Cement Corp 電磁調理器付きテーブル
EP1790911A1 (fr) * 2005-11-25 2007-05-30 LG Electronics, Inc. Plaque de cuisson et appareil de cuisson avec un système de refroidissement

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Publication number Publication date
DE102017123771A1 (de) 2019-04-18

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