EP3890432B1 - Kochplatte, die ein verbessertes kochprogramm umfasst, kochsystem, kochverfahren und entsprechendes programm - Google Patents

Kochplatte, die ein verbessertes kochprogramm umfasst, kochsystem, kochverfahren und entsprechendes programm Download PDF

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Publication number
EP3890432B1
EP3890432B1 EP21164851.4A EP21164851A EP3890432B1 EP 3890432 B1 EP3890432 B1 EP 3890432B1 EP 21164851 A EP21164851 A EP 21164851A EP 3890432 B1 EP3890432 B1 EP 3890432B1
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EP
European Patent Office
Prior art keywords
cooking
temperature
liquid
boiling
during
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EP21164851.4A
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English (en)
French (fr)
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EP3890432A1 (de
Inventor
Antonio ALVES
Jean-Marc Bugeia
Pascal Oudart
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Groupe Brandt SAS
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Groupe Brandt SAS
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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
    • 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
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0266—Cooktops
    • 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
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the present invention relates to the field of cooking plates, intended to heat food placed in a cooking vessel.
  • It particularly relates to such a cooking plate comprising a program specifically adapted to bring a liquid to a boil and to maintain this boiling, for example to ensure the cooking of food in this liquid.
  • the invention also relates to a cooking system comprising such a cooking plate, a cooking vessel and equipment for measuring the temperature of the content of the cooking vessel.
  • the invention also relates to a cooking process specifically adapted to bring a liquid to a boil and to maintain this boiling, for example to ensure the cooking of food in this liquid.
  • It relates most particularly to such a cooking method suitable for bringing a liquid to a boil and maintaining this boiling while avoiding any overflow of the liquid.
  • the invention also relates to a computer program that can be used to implement such a method.
  • hotplates some, commonly called hotplates, transmit the heat from thermoelectric resistors to the cooking vessel. Such plates are generally considered to have relatively high thermal inertia. Other hotplates provide heating of the cooking vessel by the combustion of a fuel, most often a combustible gas. Finally, other cooking plates, commonly called induction plates, emit lines of magnetic fields inducing an eddy current in a cooking container, causing the heating of this container by Joule effect.
  • the present invention can be applied to the different types of known cooking plates which offer low thermal inertia. However, it applies more particularly to induction hobs, the characteristics of which make it possible to take full advantage of the advantages of the invention.
  • Cooking plates are often used to bring a liquid, such as water, contained in the cooking vessel to a boil in order to cook food placed in the boiling liquid. In such situations, it is generally sought to obtain the boiling of the liquid as quickly as possible, by providing maximum heating power to the cooking vessel.
  • heating power supplied to the boiling liquid by the cooking plate be lower.
  • the document EP 1 037 508 A1 shows a system consisting of a cooking plate and a cooking container in which is placed a temperature probe able to communicate to the cooking plate information on the temperature of a liquid contained in the cooking container. If it makes it possible to know the temperature of the liquid, such a probe does not however make it possible to determine what is the boiling point of this liquid. Indeed, the boiling point of a liquid can vary depending on the nature of this liquid. For example, it will not be identical for water, salt water, milk, etc. Moreover, this boiling temperature varies according to the atmospheric pressure, and therefore to the altitude. The measurement of the temperature of the liquid is therefore insufficient to effectively detect its boiling.
  • the present invention aims to overcome these drawbacks of the prior art.
  • the object of the invention is to provide a cooking plate, a cooking system comprising such a cooking plate and a method of cooking, which allow rapid boiling a liquid contained in a cooking vessel, and to maintain this liquid at a relatively low boil.
  • Another object of the invention is to provide such a cooking plate, such a cooking system and such a cooking method which make it possible to bring a liquid to a boil and to maintain its boiling while generating relatively low energy consumption.
  • Another object of the invention is to provide such a cooking plate, such a cooking system and such a cooking method which make it possible to avoid overflows caused by excessive boiling of a liquid brought to the boil.
  • Another object of the invention is to provide such a cooking plate, such a cooking system and such a cooking method which are particularly easy to use for the user.
  • Yet another object of the invention is to provide such a cooking plate, such a cooking system and such a cooking method which take into account the modifications of the contents of the cooking vessel.
  • the heating energy supplied by the cooking plate during the first period corresponds to the integral of the heating power supplied during this first measurement period.
  • the heat capacity of the assembly to be heated does not have to be entered by the user, which simplifies the use of the cooking plate. Furthermore, this heat capacity of the assembly to be heated is advantageously determined before boiling is reached. It is thus possible to adjust the heating power immediately after the occurrence of boiling, to avoid excessive boiling of the liquid.
  • the hob detects the boiling of the liquid, after the first measurement period, by determining that the rise in temperature of the liquid during a second period measurement included in the temperature rise phase is below a threshold value.
  • Rapid boil detection allows quick adjustment of heating power to prevent excessive boiling of the liquid.
  • the duration of this second measurement period is chosen as a function of the value representative of the heat capacity of the assembly to be heated, determined previously.
  • the detection of boiling can be carried out with optimum efficiency, in particular when the small quantity of liquid increases the risks of excessive boiling if excessive power is supplied after the boiling point.
  • this threshold value is a predetermined fixed value, independent of the value representative of the thermal capacity of the assembly to be heated and of the duration of the second measurement period.
  • this threshold value is determined as a function of the value representative of the heat capacity of the assembly to be heated or of the duration of the second measurement period.
  • the threshold value is determined so that the quotient of the rise in temperature of the liquid during the second measurement period over the duration of said second measurement period is a predetermined fixed value.
  • the heating power level during the boiling maintenance phase is chosen between several predetermined values, each of the predetermined values being associated with a range of values representative of the heat capacity of the together to heat.
  • the cooking plate detects a drop in the temperature of the liquid, and modifies the level of heating power to regulate the temperature of the liquid to the boiling temperature.
  • the cooking plate is constituted by an induction plate, capable of producing variable magnetic fields capable of generating eddy currents induced in the cooking vessel, to heat the cooking vessel by Joule effect.
  • Such cooking plates allow precise control of the heating power, with very low thermal inertia. They thus allow the effective implementation of the invention.
  • this equipment for measuring the contents of the cooking vessel comprises a temperature probe in contact with the contents of the cooking vessel.
  • Such a cooking system can advantageously have the various characteristics described above in relation to the cooking plate, these characteristics being taken individually or in combination.
  • Such a cooking method can advantageously have the different characteristics described in relation to the cooking plate, these characteristics being taken individually or in combination.
  • the invention also relates to a computer program comprising instructions which, when the computer program is executed by a device for controlling a cooking hob, lead the latter to implement a cooking method as described above.
  • the figure 1 schematically represents, in cross-sectional view, a system according to one embodiment which comprises a cooking plate 1 supporting a cooking vessel 2 containing a liquid 3. A temperature probe 4 is immersed in this liquid 3.
  • the hob 1 is an induction hob. It comprises an upper plate 11, intended to carry the containers of cooking.
  • This upper plate 11 is, conventionally, a glass-ceramic plate.
  • induction coils 12 produce, when they are electrically powered, a variable magnetic field capable of generating eddy currents induced in a cooking vessel 2 placed on the upper plate 11. These induced currents of Foucault cause, by Joule effect, the heating of the cooking vessel 2.
  • the power supply to this induction coil 12 is controlled by a control device 13.
  • This control device 13 is an electronic card, capable of executing programs, which can receive instructions from the user, for example by between hotplate control knobs (not shown). Depending on the instructions it receives, it can deliver the appropriate heating power.
  • the term “heating power”, or “useful power”, designates the power supplied by the cooking plate, which is actually used for heating the cooking vessel. In the embodiment shown, this heating power corresponds to approximately 90% of the electrical power delivered to the induction coils 12, which is converted by these induction coils into magnetic waves, which are themselves converted into heat in the cooking vessel.
  • the control device 13 can measure, with a measurement precision of the order of 2 to 5%, the electrical power delivered to the induction coils 12.
  • the efficiency of these induction coils being known elsewhere, it is therefore possible to know the heating power transmitted to the cooking vessel 2 with an accuracy of the order of 2 to 5%.
  • the cooking plate 1 can be of a different type. It is however important, for the implementation of the invention, that the cooking plate 1 has a low thermal inertia and is able to measure precisely, at each instant, the power received by the cooking vessel 2.
  • the hob 1 is a gas combustion hob, it is possible that it is equipped with a flow meter to measure the volume of gas burnt to warm the cooking vessel.
  • the heating power which is proportional to the flow rate of burnt gas, for a given quality of gas, can be known with sufficient precision.
  • the invention is however of particular interest in the case of induction cooking plates, for which it is particularly easy to know in real time the heating power absorbed by the cooking vessel 2.
  • the cooking vessel 2 is a metal saucepan, suitable for cooking on an induction hob.
  • Other types of cooking vessels can be used, provided they are suitable for the hob on which they are heated.
  • the cooking container 2 is filled with a liquid 3 intended to be heated until boiling, for example to cook food in the boiling liquid.
  • This liquid 3 can for example be water, salt water, milk, etc.
  • This liquid 3 can contain the food to be cooked. However, in many cases, the food to be cooked is only placed in the liquid after it has reached a boil.
  • the cooking receptacle 2 and the contents of this receptacle constitute an “assembly to be heated”.
  • This assembly to be heated of course only comprises the parts of the cooking container intended to rise in temperature, and not the parts of this container which are thermally insulated, such as for example the handles of a saucepan.
  • the cooking vessel 2 is equipped with a temperature probe 4, immersed in the liquid 3.
  • This temperature probe advantageously makes it possible to directly measure the temperature of the liquid 3.
  • the temperature probe 4 represented comprises radio communication equipment, and is thus capable of communicating by radio the temperature values that it records to the cooking plate 1, which comprises for this purpose a suitable radio communication equipment 14, connected to the control device 13.
  • control device 13 can permanently know both the electrical power values supplied to the induction coils 12, and therefore the heating power, and the temperature of liquid 3 supplied by temperature probe 4.
  • thermo measuring equipment can be used to know the temperature of the liquid 3.
  • These temperature measuring equipment which are known in themselves to those skilled in the art profession, can for example be in thermal contact with the liquid 3, to directly measure its temperature, or measure the infrared radiation of the liquid 3 to deduce its temperature.
  • the implementation of the invention requires that the equipment for measuring the temperature of the liquid 3 measures the temperature of the liquid 3 precisely and in real time.
  • the temperature measurement be carried out with a margin of error of less than 3°C, and preferably less than 1°C.
  • the resolution of this temperature measurement be fine, less than 0.3°C, and preferably less than 0.1°C. Such a fine resolution makes it possible to follow the temperature variations of small amplitude, preferably the temperature variations of the order of 0.1° C., which is important for the implementation of the invention.
  • the invention cannot be implemented with known measuring equipment measuring the temperature of the outside of the cooking vessel to estimate the temperature of the liquid contained in this vessel. Such measuring equipment does not in fact make it possible to measure the temperature of the liquid sufficiently accurately to implement the invention.
  • the figure 6 represents the temperature measurement curves recorded by several measuring equipment during the heating of a cooking vessel filled with water, to which a constant heating power is applied from time 0.
  • the curve 91 represents the measurement of temperature of the liquid taken by a probe in direct contact with this liquid, which is a precise measurement, in real time, allowing the implementation of the present invention.
  • Curve 92 represents the measurement of the temperature of the outside of the cooking vessel, taken by a probe placed in the cooking plate. It is clearly noted that the probe placed in the cooking plate does not make it possible to measure the temperature of the water. Thus, it measures 100°C when the liquid has already greatly exceeded its boiling point and it subsequently measures a temperature well in excess of 100°C. Such a measurement of the temperature of the outside of the cooking vessel therefore does not constitute a measurement of the temperature of the liquid, within the meaning of the present application.
  • the cooking plate 1 is configured to apply a particular cooking program to the assembly to be heated consisting of the cooking vessel 2 and the liquid 3, this cooking program being specifically adapted to bring the liquid 3 to boil and to keep it at a moderate boil.
  • This cooking program which will be called hereafter “boiling program” can be a computer program executed by the control system 13 of the cooking plate 1. It can be triggered, for example, by the pressure of a user on a specific button for triggering this boiling program, or by the choice of this program by the user in an interactive menu.
  • This boiling program controls the cooking plate 1 so that it heats the cooking vessel 2 during two successive phases: a rising phase temperature, and a boiling maintenance phase.
  • the figure 2 and 3 represent the evolution of the temperature of the liquid 3 and of the heating power delivered by the cooking plate 1 during the execution of this boiling program.
  • the volume of liquid 3 which is boiled is relatively small.
  • this volume of liquid 3 which is brought to a boil is substantially greater.
  • preliminary measurements can for example be intended to check that a suitable cooking container 2 is indeed placed on the cooking plate 1, that the temperature probe 4 is well placed in this cooking container 2, or that the temperature of the liquid 3 in the cooking container 2 is not too high to engage the boiling program.
  • the boiling program starts, possibly after the preliminary measurements, by implementing the heating phase.
  • the control system 13 delivers to the induction coils 12 a high power level, for example a maximum power level, so that the cooking plate 1 provides maximum heating power to the cooking container, and therefore to the assembly to be heated.
  • the liquid 3 contained in the cooking receptacle 2 therefore heats up at high speed, for example at the fastest speed allowed by the cooking plate 1.
  • This temperature rise phase is in fact intended to quickly obtain the liquid boil 3.
  • the boiling program implements a step for determining the heat capacity of the assembly to be heated, or a value representative of this heat capacity.
  • the control device 13 measures, during a first measurement period, the rise in temperature of the liquid 3 and the heating energy supplied by the cooking plate 1, which corresponds to the integral of the heating power supplied during the first measurement period. These measures allow the control device 13 to calculate, by dividing the value of the heating energy provided by the rise in temperature, a value representative of the heat capacity of the assembly to be heated formed by the cooking container 2 and the liquid 3 that it contains.
  • This heat capacity can be expressed in joules per kelvin (J/K). It is also possible to express it in the form of the equivalent volume of water, having a heat capacity equivalent to that of the assembly to be heated. In this case, the equivalent volume of water will most often be an approximation of the real volume of liquid 3 contained in the cooking container 2. Indeed, food liquids most often have a heat capacity close to that of water. . Moreover, the specific heat capacity of water being generally much higher than the specific heat capacity of the materials constituting the cooking vessels, the cooking vessel most often has only a marginal impact on the heat capacity of the together to heat.
  • the first measurement period during which the heating energy supplied and the temperature rise are measured to calculate the heat capacity of the assembly to be heated can be of fixed duration. It can for example be chosen that this first measurement period lasts one minute, and begins 10 seconds after the user has triggered the boiling program. In other embodiments, the duration of this first measurement period can be variable. It can for example be fixed that the first measurement period lasts the time necessary for the temperature of the liquid 3 to increase by 20°C.
  • the volume of liquid 3 which is boiled is relatively small.
  • the heating power represented by curve 53
  • P Max for example equal to 3 kW.
  • the temperature increase ⁇ T is measured during the first measurement period ⁇ t 1 , fixed here at one minute. This temperature increase ⁇ T is relatively large, for example 60° C./min.
  • the volume of liquid 3 which is brought to the boil is substantially greater.
  • the heating power represented by curve 53
  • P Max for example equal to 3 kW.
  • the temperature increase ⁇ T is measured during the first measurement period ⁇ t 1 , fixed at one minute. This temperature increase ⁇ T is relatively low, for example 9° C./min.
  • the heating power supplied can be constant. However, provision may be made for this power to be variable during the temperature rise phase. For example, provision may be made for the power supplied to be reduced when the temperature of the liquid approaches the usual boiling temperature of water. It can also be provided, according to an advantageous characteristic of the invention, that after the thermal capacity of the assembly to be heated has been calculated, the power supplied during the temperature rise phase is adjusted according to this thermal capacity. The power supplied can for example be reduced if the thermal capacity is low.
  • control device 13 detects the boiling of the liquid 3 quickly, to avoid triggering excessive boiling of the liquid 3 by continuing to supply maximum heating power to the assembly to be heated after the liquid has arrived. to a boil.
  • the boiling of this liquid 3 is for example detected by the control device 13 when the temperature of the liquid 3 stops increasing, although the heating power transmitted remains constant.
  • the boiling program implements a boiling detection step during the temperature rise phase, after the implementation of the heat capacity determination step.
  • this boiling detection step continuously measures the rise in the temperature of the liquid 3 during a second, rolling measurement period, and compares this rise in temperature with a threshold value predetermined. Boiling is detected when the rise in temperature during this second measurement period is below the predetermined threshold value.
  • the slowing down of the temperature rise can thus be detected over a relatively short period when the heat capacity of the assembly to be heated is relatively low, as represented by curve 52 on the figure 2 : Indeed, in this case, the temperature rise is rapid during the temperature rise phase, and the contrast with the temperature stagnation of the boiling phase is immediately visible. It can therefore be detected during a short observation period.
  • the fixed boiling program when the thermal capacity of the assembly to be heated is determined by the control device 13, the fixed boiling program, depending on this heat capacity, at least one of the parameters used to detect boiling.
  • the duration of a second measurement period ⁇ t 2 which may be shorter for an assembly to be heated having a lower thermal capacity, and longer for an assembly to be heated having a higher heat capacity.
  • the second measurement period ⁇ t 2 can be fixed at 2 seconds, whereas it is fixed at 20 seconds in the situation represented by the picture 3 .
  • the boiling program can for example set that boiling is obtained if the rise in temperature is less than a given value, for example 0.3° C., during the second measurement period ⁇ t 2 .
  • the choice of the parameter used to detect the boiling can be made between several predefined parameters.
  • the boiling program can use a second measurement period ⁇ t 2 of 5 seconds when the assembly to be heated has a heat capacity below a threshold of 5,000 J/K, and a second measurement period ⁇ t 2 of 10 seconds when the assembly to be heated has a thermal capacity greater than this threshold of 5000 J/K.
  • the parameters used to detect boiling can be variable, continuously or in successive steps, depending on the measured heat capacity.
  • the duration of the second measurement period ⁇ t 2 can be proportional to the measured heat capacity.
  • the control device 13 When the boiling program implemented by the control device 13 detects boiling, it stops supplying the maximum heating power P Max and implements the boiling maintenance phase. During this boiling maintenance phase, the cooking plate 1 transmits to the assembly to be heated a lower heating power P Maintenance than during the temperature rise phase, chosen to allow the maintenance of the boiling without boiling too hard, which could cause the liquid to boil over.
  • the level of heating power P Maintenance provided during this boiling maintenance phase is set by the boiling program as a function of the heat capacity of the assembly to be heated, which has been determined during the temperature rise phase.
  • the boiling program implemented by the control device 13 provides for a plurality of power values P Hold , each of these values being associated with a heat capacity range of the assembly to be heated.
  • the boiling program can provide that, during the boiling maintenance phase, the heating power P Maintenance is fixed at 500 W when the heat capacity is less than 4200J/K, i.e. approximately the heat capacity of one liter of water, the heating power P Maintenance is set at 1,000 W when the heat capacity is between 4,200 J/K and 8,400 J/K, i.e. approximately between the heat capacity of a liter of water and the heat capacity of two liters of water, and the heating power P Maintenance is fixed at 1500 W when the heat capacity is greater than 8400 J/K, i.e. greater than the heat capacity of approximately two liters of water.
  • the value of the heating power P Maintenance during this boiling maintenance phase is calculated as a function of the heat capacity. It is for example possible for the boiling program to calculate a value of the power P Hold proportional to the thermal capacity of the assembly to be heated.
  • the boiling program can provide, advantageously, a specific action when the device control detects a sudden drop in liquid temperature of several degrees, for example greater than 3°C.
  • This program can thus provide, in the event of detection of such a sudden drop in temperature, a brief increase in the heating power to the maximum power, until the temperature of the liquid 3 returns to the boiling temperature previously recorded, or until the temperature of Liquid 3 stabilizes again, indicating that Liquid 3 is boiling. heating to the previously determined boiling level.
  • Such an increase in heating power 54 is visible on the figure 2 , in response to a sudden and significant drop in temperature 55.
  • the heating power P Maintain determined for maintaining boiling is slightly insufficient to ensure maintaining boiling. This may in particular be the case when the introduction of food to be cooked in the liquid has significantly increased the heat capacity of the assembly to be heated, compared to the heat capacity which was calculated during the heating phase. temperature.
  • the boiling program monitors the temperature of the liquid 3 during the boiling maintenance phase, to detect a slight drop and gradual increase in temperature with respect to the boiling temperature, and increases the boiling maintenance heating power as a function of this drop, up to a new heating power P Maintenance+ .
  • a drop of 1°C in relation to the boiling temperature represented by the reference 56 on the figure 2
  • such an increase in power is however limited, to avoid an excessive increase in the heating power in response to a modification of the content of the liquid 3 modifying its boiling point, such as the introduction of salt into water.
  • the figure 4 schematically represents the steps of a cooking method that can be implemented by the boiling program, according to one embodiment of the invention.
  • the first step of this method is step 61 for triggering the boiling program.
  • a step 62 of preliminary measurements can be implemented, in a preferred embodiment. It is also possible, in other embodiments, for this step 62 to be eliminated, or for it to be carried out at least in part during the temperature rise phase.
  • a temperature rise phase 63 is implemented at the end of step 62 of preliminary measurements.
  • the program implements a step 631 of fixing the heating power to a high value P Max , which may correspond to the maximum power that can be supplied by the hob.
  • P Max can be maintained throughout the entire temperature rise phase 63. In other possible embodiments, the heating power may not be constant throughout the entire temperature rise phase 63. However , this heating power supplied to the cooking vessel is known during this temperature rise phase 63.
  • the boiling program implements a step 632 of determining the heat capacity of the assembly to be heated, or a value representative of this heat capacity.
  • This step 632 of determining the heat capacity advantageously comprises measuring the heating power and the temperature of the liquid during a first measurement period ⁇ t 1 and calculating the heat capacity of the assembly to be heated as a function of this measured information.
  • step 632 for determining the heat capacity the program implements a step 633 for detecting boiling. This boiling detection step 633 continues continuously until boiling is detected.
  • this boiling detection step 633 comprises a measurement, by the control device 13, of the change in temperature during a second sliding measurement period ⁇ t 2 , and a comparison of this temperature evolution with a threshold value. Boiling is detected when the change in temperature is below the threshold value.
  • the duration of the second measurement period and/or the threshold value are determined as a function of the heat capacity measured in the previous step.
  • FIG 5 schematically represents the sub-steps implemented during this boiling detection step 633, according to a preferred embodiment.
  • This boiling detection step 633 first includes a sub-step 6331 during which the duration of a second measurement period ⁇ t 2 is fixed. This duration is chosen according to the heat capacity measured previously. Thus, the duration of this second measurement period ⁇ t 2 will be chosen shorter for a relatively low thermal capacity than for a relatively high thermal capacity. It is thus possible for the duration of this second measurement period ⁇ t 2 to be proportional to the thermal capacity of the assembly to be heated, or for it to be chosen from among several predetermined duration values, as a function of this thermal capacity. In other embodiments, it is also possible for parameters other than the duration of the measurement period to be set, as a function of the heat capacity measured previously, at the start of step 633 for detecting boiling. .
  • the boiling detection step 633 then includes a sub-step 6332 during which the change in temperature ⁇ T during the second measurement period ⁇ t 2 which has just elapsed is determined.
  • this sub-step will consist in determine the evolution ⁇ T of the temperature of the liquid during the last 10 seconds.
  • Such a determination of the evolution of the temperature during a given period amounts to determining the value of the slope of the progression of temperature, which corresponds to the quotient ⁇ T / ⁇ t 2 and can be expressed, for example, in ° C/s.
  • the boiling detection step 633 then includes a sub-step 6333 during which the change in temperature during the second measurement period ⁇ t 2 is compared with a threshold value. If this change is less than the threshold value, it is considered that boiling has been reached and step 633 ends. If, on the contrary, the change is greater than the threshold value, it is considered that the change has not been reached and the step 633 of detecting the boiling continues.
  • the sub-step of determining the change in temperature ⁇ T during the second measurement period ⁇ t 2 is repeated until the change is below the threshold value.
  • the threshold value can be a fixed value, predetermined and independent of the duration of the second measurement period ⁇ t 2 . It can for example be fixed at 0.2°C. In this case, the slope of the temperature progression corresponding to the threshold value will be variable as a function of the duration of the second measurement period ⁇ t 2 .
  • the threshold value can be chosen as a function of the duration of the second measurement period ⁇ t 2 , for example so that the slope of the temperature progression corresponding to the threshold value is fixed.
  • the threshold value may be chosen according to other criteria, for example according to the program chosen by the user.
  • a first step 641 consists of fixing the heating power to a power P Hold , making it possible to maintain the temperature of the boiling liquid.
  • this power P Maintain is fixed according to the heat capacity of the assembly to be heated, measured during the phase 63 of temperature rise.
  • the phase 64 of maintaining boiling can comprise, in advantageous embodiments, a step 642 of regulating the boiling temperature.
  • a step 642 of regulating the boiling temperature the temperature of the liquid is monitored so as to maintain it at the boiling temperature.
  • corrective actions can be implemented, such as the injection of greater power for a limited period, or a slight increase in the boiling maintenance power P Maintenance .
  • This step 642 of regulating the boiling temperature can be extended until step 643 of the end of the boiling program, which can for example correspond to a press by the user on an end of program control button. boiling.

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  • Electric Ovens (AREA)

Claims (13)

  1. Kochplatte (1), die geeignet ist, um einen Kochbehälter (2) zu erhitzen, der eine Flüssigkeit (3) enthält, wobei die Kochplatte (1) geeignet ist, um eine Messung der Temperatur der Flüssigkeit (3) zu empfangen, die in dem Kochbehälter (2) enthalten ist, wobei die Kochplatte (1) ein Kochprogramm ausführt, umfassend die Schritte, bestehend aus:
    - einem Liefern einer bekannten Heizleistung an den Kochbehälter, im Laufe einer Phase mit steigenden Temperatur (63),
    - einem Bestimmen eines Werts, der die Heizkapazität einer zu erhitzenden Anlage darstellt, umfassend den Kochbehälter (2) und seinen Inhalt, bei einem Aufteilen der Heizenergie, die im Laufe einer ersten Messperiode geliefert wird, die in der Phase mit steigender Temperatur umfasst ist, durch die Erhöhung der Temperatur (63) der Flüssigkeit während der ersten Messperiode und
    - einem Erfassen eines Siedens der Flüssigkeit (3), entsprechend dem Ende der Phase mit steigender Temperatur und dem Beginn einer Phase mit Aufrechterhaltung des Siedens, wobei die Kochplatte
    dadurch gekennzeichnet ist, dass das Kochprogramm einen Schritt umfasst, bestehend aus
    - dem Liefern einer Heizleistung, im Laufe der Phase der Aufrechterhaltung des Siedens (64), auf einem Leistungsniveau, das in Abhängigkeit von dem Wert ausgewählt ist, der die Heizkapazität der zu erwärmenden Anordnung darstellt, die im Laufe der Phase mit steigender Temperatur (63) bestimmt wird.
  2. Kochplatte (1) nach dem vorstehenden Anspruch,
    dadurch gekennzeichnet, dass im Laufe des Ausführens des Kochprogramms, die Kochplatte (1) das Sieden der Flüssigkeit (3) erfasst, nach der ersten Messperiode, bei dem Bestimmen, dass die Erhöhung der Temperatur der Flüssigkeit (3) im Laufe einer zweiten Messperiode, die in der Phase mit steigender Temperatur (63) umfasst ist, kleiner als ein Schwellenwert ist.
  3. Kochplatte (1) nach dem vorstehenden Anspruch,
    dadurch gekennzeichnet, dass die Dauer der zweiten Messperiode in Abhängigkeit von dem Wert ausgewählt wird, der die Heizkapazität der zu erwärmenden Anordnung darstellt, die vorher bestimmt wurde.
  4. Kochplatte (1) nach einem der Ansprüche 2 und 3,
    dadurch gekennzeichnet, dass der Schwellenwert ein vorbestimmter fester Wert ist, der unabhängig von dem Wert, der die Heizkapazität der zu erwärmenden Anordnung darstellt, und von der Dauer der zweiten Messperiode ist.
  5. Kochplatte (1) nach einem der Ansprüche 2 und 3,
    dadurch gekennzeichnet, dass der Schwellenwert in Abhängigkeit von dem Wert, der die Heizkapazität der zu erwärmenden Anordnung darstellt, und/oder von der Dauer der zweiten Messperiode bestimmt wird.
  6. Kochplatte (1) nach einem der vorstehenden Ansprüche,
    dadurch gekennzeichnet, dass das Heizleistungsniveau im Laufe der Phase der Aufrechterhaltung des Siedens zwischen mehreren vorbestimmten Werten ausgewählt wird, wobei jeder der vorbestimmten Werte einem Wertebereich zugeordnet ist, der die Heizkapazität der zu erwärmenden Anordnung darstellt.
  7. Kochplatte (1) nach einem der vorstehenden Ansprüche,
    dadurch gekennzeichnet, dass im Laufe der Phase der Aufrechterhaltung des Siedens (64), die Kochplatte (1) ein Senken der Temperatur der Flüssigkeit (3) erfasst und das Heizleistungsniveau zum Regeln der Temperatur der Flüssigkeit (3) auf die Siedetemperatur modifiziert.
  8. Kochplatte (1) nach einem der vorstehenden Ansprüche,
    dadurch gekennzeichnet, dass sie aus einem Kochfeld besteht, das geeignet ist, variable Magnetfelder zu schaffen, die in der Lage sind, Induktionswirbelströme in dem Kochbehälter (2) zum Erhitzen des Kochbehälters (2) durch den Joule-Effekt zu erzeugen.
  9. Kochsystem, dadurch gekennzeichnet, dass es umfasst:
    - eine Kochplatte (1) nach einem der Ansprüche 1 bis 8,
    - einen Kochbehälter (2) und
    - eine Einrichtung zum Messen der Temperatur des Inhalts des Kochbehälters (2).
  10. Kochsystem nach dem vorstehenden Anspruch,
    dadurch gekennzeichnet, dass die Einrichtung zum Messen des Inhalts des Kochbehälters (2) einen Temperaturfühler (4) in Berührung mit dem Inhalt des Kochbehälters (2) umfasst.
  11. Kochverfahren, das durch ein Kochsystem ausgeführt wird, umfassend eine Kochplatte (1), einen Kochbehälter (2), der eine Flüssigkeit (3) enthält, und eine Einrichtung zum Messen der Temperatur der Flüssigkeit (3), die in dem Kochbehälter (2) enthalten ist, dadurch gekennzeichnet, dass das Kochverfahren die folgenden Schritte umfasst:
    - das Liefern, durch die Kochplatte (1), einer bekannten Heizleistung an den Kochbehälter (2), im Laufe einer Phase mit steigenden Temperatur (63),
    - das Bestimmen eines Werts, der die Heizkapazität einer zu erhitzenden Anlage darstellt, umfassend den Kochbehälter (2) und seinen Inhalt, bei einem Aufteilen der Heizenergie, die im Laufe einer ersten Messperiode geliefert wird, die in der Phase mit steigender Temperatur (63) umfasst ist, durch die Erhöhung der Temperatur der Flüssigkeit während der ersten Messperiode,
    - das Erfassen des Siedens der Flüssigkeit (3), entsprechend dem Ende der Phase mit steigender Temperatur (63) und dem Ende einer Phase der Aufrechterhaltung des Siedens (64),
    - das Liefern, durch die Kochplatte (1), einer Heizleistung, im Laufe der Phase der Aufrechterhaltung des Siedens (64), auf einem Leistungsniveau, das in Abhängigkeit von dem Wert ausgewählt wird, der die Heizkapazität der zu erwärmenden Anordnung darstellt, die im Laufe der Phase mit steigender Temperatur (63) bestimmt wird.
  12. Kochverfahren nach dem vorstehenden Anspruch,
    dadurch gekennzeichnet, dass der Schritt des Erfassens des Siedens der Flüssigkeit (3) nach der ersten Messperiode ausgeführt wird und umfasst:
    - einen Unterschritt (6331) eines Festlegens der Dauer einer zweiten Messperiode in Abhängigkeit von dem Wert, der die Heizkapazität der zu erwärmenden Anordnung darstellt,
    - einen Unterschritt (6332) des Bestimmens der Entwicklung der Temperatur des Inhalts in Abhängigkeit von der zweiten Messperiode,
    - einen Unterschritt (6333) eines Vergleichens der Entwicklung der Temperatur des Inhalts in Abhängigkeit von der zweiten Messperiode mit einem Schwellenwert.
  13. Computerprogramm, umfassend Anweisungen, die, wenn das Programm durch eine Steuervorrichtung (13) einer Kochplatte (1) durchgeführt wird, diese dazu veranlassen, ein Kochverfahren nach einem der Ansprüche 11 und 12 auszuführen.
EP21164851.4A 2020-03-30 2021-03-25 Kochplatte, die ein verbessertes kochprogramm umfasst, kochsystem, kochverfahren und entsprechendes programm Active EP3890432B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR2003119A FR3108821B1 (fr) 2020-03-30 2020-03-30 Plaque de cuisson comprenant un programme de cuisson ameliore, systeme de cuisson, procede de cuisson et programme correspondant

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EP3890432B1 true EP3890432B1 (de) 2022-12-14

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WO2024094268A1 (en) 2022-11-04 2024-05-10 Ztove Aps Automatic boiling program for a cooking system

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3530403A1 (de) * 1985-04-06 1986-10-16 Philips Patentverwaltung Verfahren zum automatischen regeln des ankochheizvorganges einer kochvorrichtung
EP1037508A1 (de) 1999-03-10 2000-09-20 Inducs A.G. Induktiver Kochherd mit Temperaturregelung
JP2004127822A (ja) 2002-10-04 2004-04-22 Tiger Vacuum Bottle Co Ltd 誘導加熱式コンロ
DE102005045875A1 (de) * 2005-09-22 2007-03-29 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Erzeugen, Verarbeiten und Auswerten eines mit der Temperatur korrelierten Signals und entsprechende Vorrichtung
US8791399B2 (en) 2006-05-11 2014-07-29 Panasonic Corporation Induction heating cooker, induction heating cooking method, induction heating cooking program, resonance sound detection device, resonance sound detection method, and resonance sound detection program
ES2564881B1 (es) * 2014-09-24 2017-01-30 BSH Electrodomésticos España S.A. Dispositivo de aparato de cocción

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ES2939085T3 (es) 2023-04-18
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FR3108821B1 (fr) 2022-03-25

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