EP3979881A1 - Batterie de cuisson pour une plaque de cuisson à induction et système de cuisson - Google Patents

Batterie de cuisson pour une plaque de cuisson à induction et système de cuisson

Info

Publication number
EP3979881A1
EP3979881A1 EP20734650.3A EP20734650A EP3979881A1 EP 3979881 A1 EP3979881 A1 EP 3979881A1 EP 20734650 A EP20734650 A EP 20734650A EP 3979881 A1 EP3979881 A1 EP 3979881A1
Authority
EP
European Patent Office
Prior art keywords
hotplate
cookware
actuator
contact section
chamber
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.)
Pending
Application number
EP20734650.3A
Other languages
German (de)
English (en)
Inventor
Thomas Ifland
Alexandros Zachos
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.)
Xinco GmbH
Original Assignee
Xinco GmbH
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 Xinco GmbH filed Critical Xinco GmbH
Publication of EP3979881A1 publication Critical patent/EP3979881A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/21—Water-boiling vessels, e.g. kettles
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/21—Water-boiling vessels, e.g. kettles
    • A47J27/21008—Water-boiling vessels, e.g. kettles electrically heated
    • A47J27/21041—Water-boiling vessels, e.g. kettles electrically heated with heating elements arranged outside the water vessel
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/21—Water-boiling vessels, e.g. kettles
    • A47J27/21008—Water-boiling vessels, e.g. kettles electrically heated
    • A47J27/21058—Control devices to avoid overheating, i.e. "dry" boiling, or to detect boiling of the water
    • A47J27/21108—Control devices to avoid overheating, i.e. "dry" boiling, or to detect boiling of the water using a bimetallic element
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/56—Preventing boiling over, e.g. of milk
    • A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
    • A47J27/64—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels for automatically lifting the cooking-vessels

Definitions

  • Cookware for an induction hob and cooking system The invention relates to cookware for an induction hob with at least one hob, the cookware having a container designed to hold food and / or food, and a cooking system having an induction hob and such cookware.
  • a cookware with a contact section for making contact with an induction hob is known from the prior art.
  • the cookware is designed as a kettle with a container and is used to heat water.
  • the contact section of the cookware is placed on one of the hotplates.
  • the corresponding hob of the induction hob is switched on by a user and the kettle heats up.
  • the water is heated or heated until the water boils.
  • the kettle also has a temperature sensor, a control unit and a transmission device.
  • the temperature sensor detects this and the control unit activates the transmitter, which sends a switch-off signal for the corresponding hob on the induction hob to a receiver on the induction hob.
  • An induction hob control unit then switches off the hob on which the kettle is located.
  • the disadvantage of this solution is that the kettle, as well as the induction hob, must have transmitting and receiving devices and thus have a complicated and cost-intensive structural design.
  • the kettle can also be operated with an induction hob, which is not Has receiving device, but in this case the kettle would not switch off automatically and there is a risk that the kettle will overheat if the water is completely in the
  • the kettle has evaporated. It is therefore the object of the invention to provide a cookware for a
  • induction hob which has a simple and inexpensive structural design and can also be operated safely for preparing the food and / or food. It is also an object to provide a cooking system for using such cookware.
  • the cookware has at least one hotplate which is arranged in the container so as to be movable relative to the contact section, and the cookware has at least one actuator for generating one
  • the construction of the cookware can be significantly simplified compared to the prior art, because additional electrical components, such as a control unit and a transmitter unit can be dispensed with for the cookware.
  • the cookware can be used on commercially available induction hobs, in particular regardless of whether the induction hob used has a receiving unit for receiving switch-off signals for switching off the hotplates.
  • the cookware according to the invention it is excluded in an advantageous manner that the Cookware overheated because as soon as a predetermined critical temperature is reached, the actuator moves the hotplate away from the hotplate.
  • the hotplate is then arranged at a distance from the hotplate of the induction hob that overheating of the hotplate is excluded. With the relative movement of the hotplate to the contact section, the hotplate can easily be brought into the operating position and inductively heated via the induction hob.
  • the hotplate is spaced so far from the contact section of the container that the induction field contacting the contact section does not generate any relevant eddy currents in the hotplate. This means that the food to be cooked or cooked is not heated any further when the hotplate is in the rest position. In the operating position, however, the induction hob generates eddy currents in the hotplate and heats it so that the food to be cooked and / or cooked in the container can simply be heated.
  • the hotplate is so far from that in the rest position
  • the hotplate With the positioning of the hotplate by the actuator, there is an indirect coupling of the cookware to the electronics of the induction hob, which usually provides for the hob to be switched off when there is no more induction because the distance to the inductively heated element is too great.
  • the hotplate is moved out of the induction area so far that this is detected by the induction hob, which then automatically deactivates the hotplate.
  • the cookware according to the invention can only be realized with mechanical components.
  • Cookware can be designed as a kettle, as a pan, as a pot, as a tea maker, as a wok, as an egg boiler and the like.
  • the food to be cooked can be a pulpy meal or a solid meal.
  • the food can be fluid, in particular water, soup, tea or the like.
  • At least the contact section of the container comprises a non-ferromagnetic material, preferably the container is made entirely of a non-ferromagnetic material and at least the hotplate comprises a ferromagnetic material, preferably the hotplate is made entirely of a ferromagnetic material.
  • the actuator comprises a switching element, the switching element for activating the
  • Actuator is formed.
  • the hotplate By activating the actuator by means of the switching element, the hotplate can be positioned by the actuator relative to the contact section under fixed switching conditions.
  • a defined switching condition can be specified via the switching element, at which the hotplate is moved from the operating position to the rest position by the actuator.
  • the switching element can thus be used to precisely determine when a relative movement is generated between the hotplate and the contact section via the actuator in order to terminate the induction of the hotplate by the induction hob contacting the contact section.
  • the number of components of the cookware can be reduced if the actuator also includes the switching element. This measure makes it possible to reduce the assembly effort of the cookware during the manufacturing process and thus also to lower the production costs for the cookware.
  • a particularly advantageous embodiment of the invention relates to the fact that the actuator and / or the switching element is designed as a thermal actuator, which is preferably formed from a bimetal or shape memory element.
  • Thermal actuators made of bimetal can be designed as thermally active components which, when the temperature changes, perform a preferably continuous movement. It is also conceivable to use thermal snap disks and snap elements for the cookware, which because of their geometry perform a discontinuous movement. In order to protect the thermal actuator from corrosion, it is also possible to galvanically or chemically coat the thermal actuator.
  • the switching element configured as a thermal actuator can have, in addition to a shape memory element, in particular a shape memory wire, a locking element and a return spring.
  • the locking element of the switching element is moved by the shape memory element, the return spring pushing or pushing back the locking element against the shape memory element, so that defined switching conditions for the switching element can be set up via the shape memory element.
  • the switching element configured as a thermal actuator can move the hotplate relative to the contact section under predefined, well-defined thermal switching conditions.
  • the switching element is designed in such a way that it can be triggered at a predetermined limit value temperature in order to activate the actuator.
  • a predetermined limit value temperature for example, in the case of water, in particular at a limit temperature of about 100 degrees Celsius, the switching element can preferably trigger automatically in order to activate the actuator.
  • the actuator and / or the switching element can also be designed with a suitable material selection and / or material thickness to a predetermined temperature, in particular a limit value temperature, in order to deform.
  • a switching element designed as a thermal actuator which comprises a shape memory element, in particular a shape memory wire
  • the predetermined limit temperature can be specified particularly easily.
  • the limit value temperature can increase via the shape memory element, in particular the shape memory wire which triggers the switching element and the actuator is activated can be set very easily and precisely.
  • the low mass of a shape memory wire also has the advantage that the shape memory element cools down very quickly, so that a return spring working against the shape memory element can quickly push back or pull a locking element of the switching element that has been displaced by the shape memory element so that the switching element can be quickly triggered again after cooling. With the shape memory wire tensioned on the locking element against the return spring, a switching element can be created very easily that is reliably triggered at a predetermined limit temperature in order to activate the actuator.
  • the switching element is arranged in a chamber.
  • the switching element can be protected from damage very easily.
  • the switching conditions predefined for triggering the switching element can be more easily controlled in the chamber, so that, for example, a predetermined limit temperature at which the switching element operating as a thermal actuator is triggered can be predetermined in a defined manner. With the defined specification of the limit temperature, it is very easy to determine when a cooking process with the cookware is interrupted by moving the hotplate relative to the contact section contacting the induction hob.
  • the chamber has an inlet opening for a fluid, in particular for water vapor, which emerges from the container.
  • a fluid in particular for water vapor
  • the inlet opening can be designed as a container opening in order to further simplify the construction of the cookware.
  • fluid in particular water vapor, which escapes from the food and / or food received in the container can be directed into the chamber in a targeted manner.
  • the fluid emerging from the food and / or food to be cooked passes through the Entry opening from the container and into the chamber delimited by the container.
  • the inlet opening the fluid can be directed into the chamber in a targeted manner in order to obtain controlled thermal conditions in the chamber.
  • the triggering of the switching element can easily be ensured under predefined switching conditions.
  • fluid escaping when the food to be cooked and / or cooked is heated, in particular water vapor can be directed into the chamber in a targeted manner in order to trigger the switching element designed as a thermal actuator there.
  • the actuator can simply be activated at a limit temperature generated by the fluid in the chamber, since the switching element arranged in the chamber can be triggered in a targeted manner via the fluid entering the chamber.
  • An embodiment is particularly advantageous which provides that the chamber has an outlet opening for a fluid which enters the chamber via the inlet opening.
  • the fluid entering the chamber can simply escape again through the outlet opening.
  • controlled thermal conditions can be established in the chamber, which ensure that the switching element is triggered at a predetermined limit temperature, so that the actuator is reliably activated.
  • ventilation of the chamber can be set up via the outlet opening, so that rapid cooling is achieved in the chamber when cooler air flows in via the inlet opening after the cooking process has ended. With more rapid cooling, a switching element designed as a thermal actuator can be made operational again more quickly so that it can be triggered again at a predetermined limit temperature.
  • An advantageous embodiment provides that at least one fresh air channel opens into the chamber, which is designed such that fresh air enters the chamber via the fresh air channel.
  • the cooling in the chamber can be accelerated via such a fresh air duct, since cooler fresh air can additionally be conducted into the chamber via the fresh air duct.
  • the fluid entering the chamber is turned against fresh air via the fresh air duct exchanged. This can accelerate the cooling in the chamber, since cool fresh air flows in from outside the cookware via the fresh air duct.
  • a switching element designed as a thermal actuator can be made operational again more quickly via the faster cooling so that it can then trigger again at a predetermined limit temperature.
  • a particularly advantageous embodiment of the invention provides that the fresh air duct is assigned to the chamber and forms an insulating area leading along the assigned chamber between the container receiving the food and the assigned chamber.
  • insulation can be created with respect to the container holding the food.
  • the fresh air passed through the fresh air duct cools and insulates the chamber from the container that holds the food.
  • the thermal influence of the food on a switching element arranged in the chamber can be largely limited to the fact that fluid exiting the food enters only via the inlet opening formed in the chamber and advantageously exits again via the outlet opening. This allows controlled thermal conditions to be established in the chamber, via which the switching element designed as a thermal actuator can be triggered in a defined manner in order to activate the actuator and to interrupt the cooking process by moving the hotplate from the operating position to the rest position.
  • the actuator comprises a spring element, in particular a compression spring or leaf spring or spiral spring or plate spring or leg spring or torsion spring, and / or is designed as a shape memory element.
  • a spring element in particular a compression spring or leaf spring or spiral spring or plate spring or leg spring or torsion spring, and / or is designed as a shape memory element.
  • the spiral springs can preferably be designed as helical springs which can be elastically deformed.
  • the spiral springs can be built into the cookware easily and inexpensively.
  • Leaf springs and disc springs can advantageously contribute to a compact and constructive construction of the cookware.
  • the spring element is set up to be pretensioned in the operating position of the hotplate and to be relieved in the rest position of the hotplate compared to the operating position of the hotplate.
  • the hotplate With the bias of the spring element in the operating position, the hotplate can be moved very easily by the actuator into the rest position by means of spring force. Flierzu is advantageously simply relieved of the pretensioned spring. With the relief of the spring element, the exerted spring travel can be used to move the hotplate from the actuator relative to the contact section. Via the spring element pretensioned in the operating position, an actuating force can be generated very easily, via which the actuator can move the hotplate into the rest position. To do this, the actuator only needs to be activated, which relieves the pre-tensioned spring.
  • the spring element is set up to exert a holding force on the hotplate in the rest position of the hotplate.
  • the hotplate can be positioned and held very easily in the rest position via the holding force of the spring element.
  • the spring element takes over the support of the hotplate in the spring-loaded state by exerting a holding force on the hotplate. This can be done via the actuator and lifting elements included by the actuator.
  • the switching element is set up to hold the spring element preloaded in the operating position of the hotplate in a first switching position and to release the spring element in a second switching position to relieve the spring element relative to the operating position of the hotplate.
  • the switching element can have a locking element which is moved between the two switching positions when the switching element is switched. This locking element can block the spring element in the first switching position so that the spring element can be kept pretensioned. After the spring element is released, it springs back and is relieved. For this purpose, the locking element can unblock the spring element.
  • An embodiment is particularly advantageous which provides that the hotplate is held in the operating position by the actuator in the first switching position of the switching element. If the switching element is switched to the first switching position, the locking element can block the spring element so that the hotplate is simply held in the operating position.
  • the spring element in the first switching position of the switching element, can be biased into the operating position when the hotplate is positioned.
  • the spring element can be pretensioned particularly easily when the hotplate is brought into the operating position by manipulation by the user. With the manipulation, the spring element can be compressed and at the same time the hotplate can be moved into the operating position.
  • the switching element can block the spring element in the first switching position and thus keep it pretensioned.
  • An advantageous embodiment provides that the spring element is relieved of load in the second switching position of the switching element in order to move the hotplate from the operating position into the rest position via the spring travel exerted during the relief.
  • the actuator can be activated in order to move the hotplate relative to the contact section into the rest position.
  • a locking element belonging to the switching element is preferably moved between the two switching positions when the switching element is switched.
  • a thermal actuator preferably pulls on the locking element in order to move the switching element into the second switching position. If the thermal actuator is designed as a shape memory wire, the required tensile forces can be applied to the locking element particularly easily for this purpose.
  • the actuator is designed as a thermal actuator, which is preferably formed from a bimetal or shape memory element.
  • a thermal actuator made of bimetal is preferably designed as a thermally active component which, when the temperature changes, executes a preferably continuous movement. It is also possible to use thermal snap disks and snap elements for the cookware which, because of their geometry, perform a discontinuous movement when the temperature changes.
  • the thermal actuator can advantageously be protected against corrosion with a galvanic or chemical coating.
  • the actuator is particularly preferably designed as a thermal actuator in the form of a spring element, which is formed from a bimetal or a shape memory alloy and positions the entire hotplate body relative to the contact section.
  • the actuator can also be designed as a thermal actuator in the form of a wire element which is formed from a bimetal or a shape memory alloy and positions the entire hotplate body relative to the contact section.
  • a particularly advantageous embodiment of the invention provides that the actuator is designed as a sticking device for the hotplate, the relative movement between the hotplate and the contact section taking place translationally and / or rotationally during the transition from the operating position to the rest position.
  • the sticking device advantageously ensures that the hotplate is reliably removed from the contact section contacting the induction hob when a limit value temperature set on the actuator is reached, so that the hotplate is no longer heated.
  • an advantageous embodiment of the invention provides that the actuator comprises a fleece element which is connected to the hotplate and transmits an actuating force generated by the actuator to generate the relative movement between the hotplate and the contact section on the hotplate. With the transmission of the actuating force, the relative movement of the hotplate can simply be initiated by the actuator.
  • An embodiment is particularly advantageous which provides that the lifting element is connected to the hotplate via a hinge, the actuating force generated generating a pivoting movement of the hotplate relative to the lifting element in the hinge. With the actuating force introduced into the hotplate via the joint, the hotplate can be moved from the operating position to the rest position in a space-saving movement.
  • a relatively short adjusting movement of the lifting element can be amplified by the actuator into a relatively large pivoting movement of the hotplate via the joint, so that large pivoting movements of the hotplate between the operating and rest position are possible with a relatively small actuator.
  • the hotplate is pivotably articulated to the container, the relative movement between the hotplate and the contact section being a pivoting movement about the articulation, the hotplate being pivoted relative to the contact section in the rest position so that no induction of the hotplate by the induction hob contacting the contact section takes place.
  • the hotplate With the articulation, the hotplate is fixed in a pivotable manner in the container, so that the relative movement from the operating position to the rest position is predetermined by pivoting the hotplate.
  • the hotplate is constructed in several parts, the hotplate parts being arranged such that they can pivot with respect to one another, the relative movement between the hotplate and the contact section being a pivoting movement of the hotplate parts, preferably to one another and to the contact section, the hotplate parts being so in the rest position are pivoted with respect to the contact section so that there is no induction of the hotplate by the induction hob contacting the contact section.
  • An embodiment is particularly advantageous which provides that the hotplate is arranged in contact with the food and / or food received in the container, at least in the operating position. With the contact between the food to be cooked and / or the food to be cooked, it can be easily heated by the induction-heated hotplate in the operating position.
  • the cookware can be produced very easily and inexpensively if the actuator is designed as a spring element, in particular as a compression spring or leaf spring or spiral spring or plate spring or leg spring or torsion spring and / or is designed as a shape memory element.
  • the shape memory element includes, for example, a shape memory alloy that can transmit very large forces without fatigue.
  • the shape memory element can be made so stable and elastic that it can be used for the entire service life of the cookware.
  • the coil springs can be designed as helical springs which can be elastically deformed.
  • the spiral springs can be built into the cookware easily and inexpensively.
  • Leaf springs and disc springs can advantageously contribute to a compact and constructive structure of the cookware.
  • the cookware can have a very compact structure if the switching element is arranged on the container. It can be useful if the switching element is arranged in a chamber. The switching element can thus be arranged in or on the cookware in a safe and protected manner.
  • the actuator comprises an element made of a shape memory alloy, which changes the conversion temperature when a bias voltage is applied, with about a
  • Adjustment element the preload can be adjusted.
  • the limit temperature established by the actuator at which the cooking or cooking process is interrupted.
  • the element that can be adjusted in this way can be the actuator designed as a spring.
  • the element that can be set in this way can also be the thermal actuator act of the switching element.
  • the setting element can be, for example, a small wheel, the rotation of which can be used to set the pretension on the actuator.
  • Load dependence of the transformation temperature of shape memory alloys can be used to set the temperature for the cookware and the limit temperature for taking the rest position can be specified by the user via the setting element.
  • the actuator is arranged in the container in food and / or food that can be accommodated therein.
  • the adjusting element has direct contact with the food and / or food, whereby the
  • Limit temperature can be derived directly. When the limit temperature in the food and / or food is reached, a
  • the cookware can be used very advantageously in a cooking system.
  • the cooking system can be an induction hob and that
  • the cookware is preferably designed as a kettle.
  • the induction hob can, for example, have four hotplates and a control panel for switching them on and / or off.
  • FIG. 1 a cookware in an operating position according to a first embodiment
  • FIG. 2 the cookware in a rest position according to the first embodiment
  • FIG. 3 a cookware in an operating position according to a second embodiment
  • FIG. 4 the cookware in a rest position according to the second embodiment
  • FIG. 5 shows a cookware in an operating position according to a third embodiment
  • FIG. 6 the cookware in a rest position according to the third embodiment
  • FIG. 7 a cookware in an operating position according to a fourth embodiment
  • FIG. 8 the cookware in a rest position according to the fourth embodiment
  • FIG. 9 a cookware in an operating position according to a fifth embodiment
  • FIG. 10 the cookware in a rest position according to the fifth embodiment
  • FIG. 11 top view of cookware according to the fifth embodiment
  • FIG. 12 sectional view through cookware according to the fifth embodiment
  • FIG. 13 a cookware in an operating position according to a sixth, seventh and eighth embodiment
  • FIG. 14 the cookware in a rest position according to the sixth, seventh and eighth embodiment
  • FIG. 15 sectional view through cookware according to the sixth embodiment
  • FIG. 16 top view of cookware according to the seventh and eighth embodiment
  • FIG. 17 sectional view through cookware according to the seventh embodiment
  • FIG. 18 sectional view through cookware according to the eighth embodiment
  • FIG. 19 sectional view through cookware according to the eighth embodiment.
  • FIGS 1 and 2 show a cooking system 1 having a
  • the induction hob 2 or the hotplate 3 includes indicated induction coils 5, which are designed for heating and / or warming the cookware 4 by means of induction.
  • the cookware 4 has a container 6 designed for the arrangement of cooked products 19 and / or cooked products with at least one contact section 7 for making contact with the induction hob 2.
  • the cookware 4 has a hotplate 20 which can be moved relative to the contact section 7 in the container 6.
  • an actuator 10 is provided which exerts the relative movement between the hotplate 20 and the contact section 7 in the container.
  • the hotplate 20 can be positioned in an operating position and in a rest position relative to the contact section 7.
  • the hotplate 20 is inductively heated through the contact section 7 by the induction hob 2, which makes contact with the contact section 7.
  • the hotplate 20 is spaced so far from the contact section 7 that induction by the induction hob 2 contacting the contact section 7 cannot take place.
  • the food to be cooked and / or cooked 19 is therefore no longer heated by the induction hob 2 in the rest position of the hotplate 20.
  • Targeted heating of the item 19 to be cooked and / or to be cooked can be achieved via the relative movement of the hotplate 20 exerted by the actuator 10.
  • the actuator 10 is designed as a centrally arranged spring which, by means of spring force, moves the hotplate 20 via a fleece element 21 between the operating position shown in FIG. 1 and the rest position shown in FIG.
  • the actuator 10 is designed as a thermal actuator, the spring consisting of a shape memory alloy.
  • the spring force of the actuator 10 changes due to a change in shape of the shape memory alloy, so that the hotplate 20 is moved from the operating position to the rest position.
  • a damping element 17 is provided, against which the hotplate 20 is moved by the actuating force generated by the actuator 10.
  • the damping element 17 can be designed as a counter spring, which cushions the actuating force of the actuator 10.
  • the relative movement of the hotplate 20 to the contact section 7 exerted by the actuator 10 takes place in a translational elevation.
  • the actuator 10 is designed as a spring and is guided within the damping element 17 designed as a spring. This enables a compact structure.
  • FIG. 2 shows the cookware 4 according to FIG. 1, the hotplate 20 being moved into the rest position by the actuator 10.
  • the hotplate 20 was removed from the contact section 7 contacting the induction hob 2 via the lifting device, so that the hotplate 20 was not heated any further.
  • the hotplate 20 of the induction hob 2 does not generate any eddy currents in the hotplate 20, so that the heating of the cooking and / or food 19 is reliably interrupted via the actuator 10 when the limit temperature is reached.
  • Figures 3 and 4 show a cooking system 1 having a
  • the essential difference is that the actuator 10 is arranged off-center. In this way, there is more space in the container 6 to accommodate larger items to be cooked. While FIG. 3 shows the cookware 4 with the hotplate 20 in the operating position, the hotplate 20 in FIG. 4 is arranged by the actuator 10 at a distance from the contact section 7 in the rest position. Here, too, the hotplate 20 on the fleece element 21 was moved into the rest position by the actuator 10 against the spring force of the damping element 17.
  • the shape of the actuator 10 formed as a spring made of shape memory alloy, changes so that the spring force of the actuator 10 is increased by the spring force exerted by the damping element 17 on the fleece element 21 in the opposite direction.
  • the hotplate 20 automatically moves from the operating position to the rest position when the limit temperature is reached on the actuator 10, whereby the cooking process on the induction hob 2 in the cookware 4 is interrupted.
  • the eccentric arrangement of the actuator 10 it can be provided that the hotplate 20 is articulated on the container 6 in a pivotable manner. As a result, the relative movement between hotplate 20 and contact section 7 turns into a pivoting movement about articulation 23. This is indicated in FIG. 4, which shows hotplate 20 in the rest position.
  • the hotplate 20 is connected to the fleece element 21 via a hinge 22, so that the pivoting movement of the hotplate 20 includes a hinge movement.
  • the hotplate 20 is pivoted to the contact section 7 in the rest position in such a way that the hotplate 20 is not induced by the induction hob 2 contacting the contact section 7.
  • the cooking process is interrupted when a limit temperature which is determined by the actuator 10 is reached.
  • Reaching the limit temperature at the actuator 10 leads to a change in shape of the actuator 10, which is designed as a spring, since it consists of a shape memory alloy.
  • the change in shape leads to a change in the spring force of the actuator 10, so that the hotplate 20 is raised over the fleece element 21 and pivoted about the articulation 23. This movement takes place against the spring force of the damping element 17, which moves the hotplate 20 into the operating position as long as the spring force of the actuator 10 is lower.
  • Figures 5 and 6 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a similar structural design as the embodiment of Figures 1 and 2.
  • the main difference is that the hotplate 20 is constructed in several parts.
  • the parts 20a, 20b of the hotplate 20 are arranged such that they can pivot with respect to one another, so that the relative movement between the hotplate 20 and the contact section 7 represents a pivoting movement of the hotplate parts 20b, 20b, so that the hotplate parts 20a, 20b in the rest position, as shown in FIG Contact section are pivoted so that induction of the hotplate 20 by the induction hob 2 contacting the contact section 7 does not occur.
  • the hotplate parts 20a, 20b are here connected to the fleece element 21 via a joint 22, via which the actuating force of the actuator 10 is transmitted to the hotplate 20.
  • FIGs 7 and 8 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a similar structural design as the embodiment of Figures 1 and 2.
  • the main difference is that the actuator 10 is directly in the food 19 is arranged. In this way, the actuator is in direct contact with the food 19.
  • FIG. 7 shows the cookware 4 with the hotplate 20 in the operating position
  • the hotplate 20 in FIG. 8 is spaced apart from the contact section 7 in the rest position by the actuator 10.
  • the hotplate 20 on the fleece element 21 was moved into the rest position by the actuator 10 against the spring force of the damping element 17.
  • the shape of the actuator 10 formed as a spring made of shape memory alloy, changes so that the spring force of the actuator 10 is increased by the spring force exerted by the damping element 17 on the fleece element 21 in the opposite direction. Fly through the hotplate 20 moves automatically from the operating position to the rest position when the limit temperature is reached at the actuator 10, whereby the cooking process on the induction hob 2 in the cookware 4 is interrupted.
  • the limit temperature at which the hotplate 20 is moved from the operating position to the rest position can be derived directly from the food 19 via the direct contact between the cooking medium 19 and the actuator 10. This enables even more precise control of the hotplate 20 via the actuator 10.
  • Figures 9 and 10 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a slightly different construction than in the embodiment of Figures 1 and 2.
  • the main difference is that the actuator 10 is a switching element 11 which is arranged in a chamber 14.
  • the switching element 11 arranged in the chamber 14 is designed as a thermal actuator 24.
  • the cookware 4 has, as in the other
  • a container 6 designed to hold food 19 and / or food to be cooked and having at least one contact section 7 for contacting the induction hob 2.
  • the cookware 4 also has a hotplate 20 which can be moved relative to the contact section 7 in the container 6.
  • an actuator 10 is provided which exerts the relative movement between the hotplate 20 and the contact section 7 in the container.
  • the hotplate 20 can be positioned in an operating position and in a rest position relative to the contact section 7.
  • the switching element 11, which is advantageously arranged in the chamber 14, activates the actuator 10 at a predetermined limit value temperature at which the switching element 11 can be triggered.
  • the switching element 11 has, in addition to a shape memory wire 24, a locking element 12 and a return spring 26. With the return spring 26 in the switching element 11 it is ensured that the locking element 12 against the from
  • Shape memory wire 24 applied tensile forces is moved back to switch the switching element 11 back automatically.
  • the spring element 25 of the actuator 10 is pretensioned and is actuated by the locking element 12 of the switching element 11 held.
  • the shown position of the shape memory wire 24, the locking element 12 and the return spring 26 corresponds to a first of two switching positions of the switching element 11.
  • the spring element 25 can be kept pretensioned while the hotplate 20 is in the operating position to warm up the food or food.
  • the hotplate 20 is held in the operating position by the actuator 10.
  • the spring element 25 can be biased into the operating position when the hotplate 20 is positioned.
  • the hotplate 20 is simply moved into the operating position by the user via a handling element 27 (FIG. 10) coupled to the hotplate 20.
  • the handling element 27 is pressed down by the user and the hotplate 20 is thus shifted from the rest position to the operating position.
  • the hotplate 20 is preferably coupled to the handling element 27 (FIG. 10) via a lifting element 21.
  • the hotplate 20 is inductively heated through the contact section 7 by the induction hob 2, which makes contact with the contact section 7.
  • the food 19 to be cooked and / or cooked in the container 6 is warmed up.
  • the fluid can exit the chamber 14 again via an outlet opening 8.
  • the current temperature of the heated or boiling food 19 to be cooked and / or cooked can be derived from the fluid thus passed through the chamber 14.
  • the actuator 10 is activated, the locking element 12 of the switching element 11 is displaced by the shape memory element 24, counter to the force of the return spring 26.
  • the switching element 11 designed as a thermal actuator can move the hotplate 20 relative to the contact section 7 under predetermined thermal switching conditions.
  • the restoring spring 26 quickly pushes or pulls the locking element 12 of the switching element 11 displaced by the shape memory element 24 so that the Switching element 11 can be quickly triggered again after cooling.
  • the cooling in the chamber 14 can additionally be accelerated via a fresh air duct 9 opening into the chamber 14, since cooler fresh air can be conducted into the chamber 14 via the fresh air duct 9. The fluid entering the chamber 14 can thus be quickly exchanged for fresh air.
  • the actuator 10 comprises a spring element 25 which is set up to bring about the movement of the hotplate 20.
  • the spring element 25 is pretensioned in the operating position of the hotplate 20 and relieved in the rest position of the hotplate 20 in relation to the operating position of the hotplate 20.
  • the spring element 25 of the actuator 10 exerts a holding force on the hotplate 20 in the rest position of the hotplate 20 in order to hold the hotplate 20 in the rest position.
  • the hotplate 20 In the rest position, the hotplate 20 is spaced so far from the contact section 7 that no induction can take place through the induction hob 2 contacting the contact section 7. The cooking and / or cooking product 19 is therefore no longer heated by the induction hob 2 when the hotplate 20 is in the rest position.
  • targeted heating of the items to be cooked and / or cooked can thus be achieved
  • FIG. 10 shows the cookware 4 according to FIG. 9, the hotplate here
  • the actuator 20 is moved by the actuator 10 into the rest position.
  • the actuator was activated via the triggered switching element.
  • the spring element 25 was in a second switching position to relieve the spring element 25 in relation to the operating position of the hotplate 20 Approved.
  • the shape memory element 24 has withdrawn the locking element 12 against the spring force of the return spring 26 in order to activate the actuator 10.
  • the hotplate 20 is moved from the operating position into the rest position via the spring travel exerted during the relief.
  • a limit value temperature set on the actuator 10 was reached, the hotplate 20 was removed from the contact section 7 contacting the induction hob 2 via the adhesive device, so that the hotplate 20 was no longer heated.
  • the hotplate 20 of the induction hob 2 does not generate any eddy currents in the hotplate 20, so that the heating of the cooking and / or food 19 is reliably interrupted via the actuator 10 when the limit temperature is reached.
  • the hotplate 20 is held in the first switching position of the switching element 11 by the actuator 10 or the spring element 25 in the operating position.
  • FIG. 11 shows a top view of the cookware according to FIGS. 9 and 10.
  • a sectional plane AA is indicated which corresponds to the sectional view according to FIG.
  • a total of two fresh air channels 9 are assigned to the chamber 14.
  • these fresh air ducts 9 are designed as circular sectors which are advantageously arranged next to one another.
  • the fresh air ducts 9 have a plurality of openings in the cover unit 16 through which fresh air can penetrate into the ducts 9.
  • the fresh air is advantageously sucked in via the fresh air ducts 9 by means of a negative pressure due to the Venturi effect, which is produced by the fluid conducted through the chamber 14 from the inlet opening 18 to the outlet opening 9.
  • the two channels 9 extend along the assigned chamber 14.
  • the channels 9 on both sides of the chamber 14 each form an insulating area leading along the chamber 14 between the container 6 receiving the cooked food and the assigned chamber 14 via the fresh air channels 9
  • Fresh air flowing through the chamber 14 ensures that the chamber 14 is cooled and isolated from the container 6.
  • the chamber 14 is preferably formed from a plastic, since the heat energy that can be absorbed is limited here so that the chamber can be cooled more quickly.
  • Figures 13 and 14 show a cooking system 1 having an induction hob 2 with a hob 3 and a cookware 4 with a slightly different structural design than in the embodiment of Figures 1 and 2.
  • the main difference is that the actuator 10 is a switching element 11 which is arranged in a chamber 14.
  • FIG. 13 and 14 form the basis for several embodiments described in more detail below.
  • the switching element 11 arranged in the chamber 14 is designed as a thermal actuator 24 in all of these embodiments.
  • the cooking utensil 4 has a container 6 designed to hold food 19 and / or food and having at least one contact section 7 for contacting the induction hob 2.
  • the cookware 4 also has a hotplate 20 which can be moved relative to the contact section 7 in the container 6.
  • an actuator 10 is provided which exerts the relative movement between the hotplate 20 and the contact section 7 in the container. By means of the relative movement generated via the actuator 10, the hotplate 20 can be positioned in an operating position and in a rest position relative to the contact section 7.
  • the switching element 11 has, in addition to a shape memory wire 24, a locking element 12 and a return spring 26.
  • the return spring 26 in the switching element 11 ensures that the locking element 12 is moved back against the tensile forces applied by the shape memory wire 24 in order to automatically switch the switching element 11 back.
  • the spring element 25 of the actuator 10 is pretensioned and is held by the locking element 12 of the switching element 11.
  • the shown position of the shape memory wire 24, the locking element 12 and the return spring 26 corresponds to a first of two switching positions of the switching element 11.
  • the spring element 25 can be kept pretensioned while the hotplate 20 is in the operating position to warm up the food or food.
  • the hotplate 20 is in the first switching position of the switching element 11 from the actuator 10 in the operating position held.
  • the spring element 25 can be biased into the operating position when the hotplate 20 is positioned.
  • the hotplate 20 is simply moved into the operating position by the user via a handling element 27 (FIG. 14) coupled to the hotplate 20.
  • the handling element 27 is pressed down by the user and the hotplate 20 is thus shifted from the rest position to the operating position.
  • the hotplate 20 is preferably coupled to the handling element 27 (FIG.
  • the hotplate 20 is inductively heated through the contact section 7 by the induction hob 2, which makes contact with the contact section 7.
  • the food 19 to be cooked and / or cooked in the container 6 is warmed up.
  • Fluid escaping from the food 19 to be cooked and / or cooked, in particular water vapor, then enters the chamber 14 from the container 6 via an inlet opening 18 (FIGS. 15, 17, 18 and 19).
  • the fluid can exit the chamber 14 again via an outlet opening 8.
  • the current temperature of the heated or boiling food 19 to be cooked and / or cooked can be derived from the fluid thus passed through the chamber 14.
  • the switching element 11 When the temperature changes, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 is activated.
  • the actuator 10 When the actuator 10 is activated, the locking element 12 of the switching element 11 is displaced by the shape memory element 24, counter to the force of the return spring 26.
  • the switching element 11 designed as a thermal actuator can move the hotplate 20 relative to the contact section 7 under predetermined thermal switching conditions.
  • the restoring spring 26 quickly pushes or pulls the locking element 12 of the switching element 11, which has been displaced by the shape memory element 24, so that the switching element 11 can be quickly triggered again after cooling.
  • the cooling in the chamber 14 can be additionally accelerated via a fresh air duct 9 (FIGS.
  • the fluid entering the chamber 14 can thus be quickly exchanged for fresh air. This accelerates the cooling in the chamber 14.
  • the shape memory element 24 tensioned against the return spring 26 on the locking element 12 is provided with a switching element 11 which triggers quickly and reliably at a predetermined limit temperature in order to activate the actuator 10.
  • the hotplate 20 is moved from the operating position into the rest position.
  • the actuator 10 comprises a spring element 25 which is set up to bring about the movement of the hotplate 20.
  • the spring element 25 is pretensioned in the operating position of the hotplate 20 and relieved in the rest position of the hotplate 20 in relation to the operating position of the hotplate 20.
  • the spring element 25 of the actuator 10 exerts a holding force on the hotplate 20 in the rest position of the hotplate 20 in order to hold the hotplate 20 in the rest position.
  • the hotplate 20 In the rest position, the hotplate 20 is spaced so far from the contact section 7 that induction by the induction hob 2 contacting the contact section 7 cannot take place.
  • the cooking and / or cooking product 19 is therefore no longer heated by the induction hob 2 when the hotplate 20 is in the rest position.
  • targeted heating of the item 19 to be cooked and / or cooked can be ensured.
  • the non-ferromagnetic material on the contact section 7 of the container 6 is not heated by the induction by means of the induction hob 2, since no eddy currents arise in the non-ferromagnetic material, while the ferromagnetic hotplate 20 is heated in the operating position by the eddy currents generated by the hob 3 becomes.
  • FIG. 14 shows the cookware 4 according to FIG. 13, the hotplate 20 here being moved by the actuator 10 into the rest position.
  • the actuator 10 was activated via the triggered switching element 11.
  • the spring element 25 was released in a second switching position to relieve the spring element 25 in relation to the operating position of the hotplate 20.
  • the shape memory element 24 has withdrawn the locking element 12 against the spring force of the return spring 26 in order to activate the actuator 10. With the relief of the spring element 25 in the second switching position, the hotplate 20 is moved from the operating position into the rest position via the spring travel exerted during the relief.
  • the hotplate 20 When a limit value temperature set on the actuator 10 was reached, the hotplate 20 is removed from the contact section 7 contacting the induction hob 2, so that no further heating of the hotplate 20 takes place. In the rest position shown, the hotplate 20 of the induction hob 2 does not generate any eddy currents in the hotplate 20, so that the heating of the cooking and / or food 19 is reliably interrupted via the actuator 10 when the limit temperature is reached.
  • the hotplate 20 is held in the first switching position of the switching element 11 by the actuator 10 or the spring element 25 in the operating position.
  • FIG. 15 shows a schematic sectional view through the cover element 16 of the cookware 4 according to FIGS. 13 and 14 and shows an embodiment in which the switching element 11 is arranged in a chamber 14.
  • the wire-shaped switching element 11 is designed as a thermal actuator 24 which is arranged encapsulated in the chamber 14 from the rest of the container 6.
  • the chamber 14 can, but does not have to be additionally surrounded by an insulating chamber 28 in order to isolate the switching element 11 from the steam from the container 6.
  • the inlet opening 18 is in this
  • the dash-dotted arrow 29 in FIG. 15 indicates how the fluid exiting the cooking and / or cooking product 19 when it is heated, in particular the water vapor, flows from the inlet opening 18 through the chamber 14 to the outlet openings 8 of the chamber 14.
  • the thermal actuator 24 of the switching element 11 is heated by the steam conducted through the chamber 14. In this way, the current temperature of the heated or boiling item to be cooked and / or cooked 19 can be derived. With the heating, the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 is activated.
  • the locking element 12 (FIG. 13) of the switching element 11 is displaced by the shape memory element 24, against the force of the return spring 26 (FIG. 13).
  • the switching element 11 configured as a thermal actuator can be predetermined thermal switching conditions move the hotplate 20 (Fig. 14) relative to the contact section 7 (Fig. 13).
  • the fluid escaping from the cooking and / or cooking product 19 (FIG. 13) when it is heated, in particular the water vapor is laterally onto the thermal actuator 24 of the switching element 11 and then rises to the top. If the food 19 and / or food is no longer heated after the hotplate 20 has been moved into the rest position (FIG.
  • the actuator 24 can cool down more quickly when the food 19 and / or the food in the container cools down in the chamber 14 and is therefore ready for use again more quickly.
  • FIG. 16 shows a top view of the cookware 4 according to FIGS. 13 and 14.
  • a sectional plane BB is indicated which corresponds to the sectional views according to FIGS. 17, 18 and 19. It can be seen from FIG. 16 that a total of four slots can preferably be provided as outlet openings 8 or fresh air channels 9 in the cover element 16.
  • FIG. 17 shows a schematic sectional view through the cover element 16 of the cookware 4 according to FIGS. 13 and 14 through the sectional plane BB according to FIG. 16 and shows a further embodiment in which the switching element 11 is arranged in a chamber 14.
  • the switching element 11 is also designed here as a thermal actuator 24, which is arranged encapsulated from the rest of the container 6 in the chamber 14 formed on the cover element 16.
  • the chamber 14 may, however, not have to be additionally surrounded by an insulating chamber 28 in order to isolate the switching element 11 from the steam from the container 6.
  • the inlet opening 18 is arranged in such a way that fluid, in particular water vapor, emerging from the cooking and / or cooking product 19 (FIG. 13) when it is heated, flows onto the thermal actuator 24 of the switching element 11 from above. This is indicated by the dash-dotted arrow 29 in FIG. 17, which shows the flow path of the steam emerging from the food 19 to be cooked and / or cooked when there is excess pressure in the container 6.
  • the thermal actuator 24 of the switching element 11 is heated by the steam thus conducted through the chamber 14.
  • the instantaneous temperature of the heated or boiling item to be cooked and / or cooked 19 (FIG. 13) can thus be derived very well.
  • the length of the tensioned shape memory wire 24 changes, so that the switching element 11 is triggered and the actuator 10 (FIG. 13) is activated.
  • the locking element 12 (FIG. 14) of the switching element 11 is displaced by the shape memory element 24, against the force of the return spring 26 (FIG. 14).
  • the switching element 11 configured as a thermal actuator can move the hotplate 20 (FIG. 13) relative to the contact section 7 (FIG.
  • This flow path is indicated by the dashed arrow 30 in FIG.
  • the actuator 24 can cool down more quickly when the food 19 (FIG. 14) and / or the food in the container 6 is cooled in the chamber 14 and is therefore ready for use again more quickly.
  • the two flow paths shown in FIG. 17 with arrows 29, 30 can be set up in the chamber 14 for the steam from the container 6.
  • the dash-dotted arrow 29 indicates a flow path of the steam when it is heated and overpressure in the container 6, while the dashed arrow 30 indicates a flow path of the steam when the food 19 (FIG. 14) and / or the food to be cooked is cooled, which is rapid cooling of the thermal actuator 24 of the switching element 11 allows.
  • Fresh air ducts 9 can be provided for additional cooling. These fresh air ducts 9 have several openings in the cover unit 16 through which fresh air, which is indicated in FIG. 17 by a dotted arrow 31, can penetrate into the ducts 9.
  • the fresh air is advantageously sucked in via the fresh air ducts 9 by means of a negative pressure due to the Venturi effect, which is produced by the fluid conducted through the chamber 14 from the inlet opening 18 to the outlet opening 9.
  • the channels 9 extend along the assigned chamber 14.
  • the channels 9 thus form an insulating area 28 leading along the chamber 14 between the container 6 receiving the food and the assigned chamber 14.
  • the fresh air 31 flowing through the fresh air channels 9 along the chamber 14 is a cooling and isolation of the chamber 14 from the container 6 is guaranteed.
  • the fresh air ducts 9 preferably open below the thermal actuator 24 of the switching element 11 in the chamber 14.
  • the chamber 14 is preferably made of a plastic, since the heat energy that can be absorbed is limited here, so that the chamber 14 can be cooled more quickly.
  • the restoring spring 26 pushes or pulls the locking element 12 (FIG. 14) displaced by the shape memory element 24 Switching element 11 quickly back again so that the switching element 11 can be triggered again quickly after cooling.
  • FIG. 18 shows a schematic sectional view through the cover element 16 of the cookware 4 according to FIGS. 13 and 14 through the sectional plane BB according to FIG. 16 and shows a further embodiment in which the switching element 11 is arranged in a chamber 14.
  • the switching element 11 is also designed here as a thermal actuator 24, which is arranged encapsulated from the rest of the container 6 in the chamber 14 formed on the cover element 16.
  • the chamber 14 can, but does not have to be additionally surrounded by an insulating chamber 28 in order to isolate the switching element 11 from the steam from the container 6.
  • the inlet opening 18 is connected to a branching channel system 32 that leads to the chamber 14 and at least one outlet opening 8.
  • the channel system 32 leads into the chamber via an entry area 33, the entry area 33 being below the branching 34 of the channel system 32.
  • outlet openings 8 lead out of the cover element 16.
  • the flow path branches off at the branch 34 formed in the channel system 32. A first part of the steam emerging from the food 19 (FIG.
  • the switching element 11 configured as a thermal actuator 24 can displace the hotplate 20 relative to the contact section 7 under predetermined thermal switching conditions.
  • the fluid escaping from the cooking and / or cooking product 19 (FIG. 13) when it is heated, in particular the water vapor, is passed from below to the thermal actuator 24 of the switching element 11 and then rises further upwards. If the food to be cooked 19 (FIG. 14) and / or to be cooked is no longer heated after the hotplate 20 (FIG.
  • the actuator 24 can cool down more quickly when the food 19 and / or food in the container 6 is cooled in the chamber 14 and is therefore ready for use again more quickly.
  • the two flow paths shown in FIGS. 18 and 19 with arrows 29, 30 can be set up in the chamber 14 for the steam from the container 6.
  • the dash-dotted arrow 29 in FIG. 18 indicates a flow path of the steam during heating and overpressure in the container 6, while the dashed arrow 30 in FIG. 19 indicates a flow path of the steam during the cooling of the food 19 and / or the food, which is a rapid Cooling of the thermal actuator 24 of the switching element 11 allows.
  • the Chamber 14 and advantageously also the channel system 32 are preferably formed from a plastic, since the heat energy that can be absorbed is limited here, so that faster cooling of the chamber 14 can be achieved.
  • the return spring 26 (FIG. 14) pushes or pulls the one displaced by the shape memory element 24
  • the locking element 12 (FIG. 14) of the switching element 11 quickly returns so that the switching element 11 can be quickly triggered again after cooling.
  • a setting element via which the preload of the actuator 10 can be adjusted is also particularly advantageous, the actuator 10 being made of one of the shape memory alloy which changes the conversion temperature when a preload is applied.
  • the limit temperature of the food 19, which is determined by the actuator 10 and at which the cooking or cooking process is interrupted, can be set.
  • the adjusting element can be, for example, a small wheel, the rotation of which can be used to adjust the preload on the actuator 10.
  • the load dependence of the transformation temperature of shape memory alloys can be used to set the temperature for the cookware and the limit temperature for taking the rest position can be specified by the user via the setting element.
  • the actuator 10 is positioned in the item to be cooked or 19, the temperature is transferred to the actuator 10 in direct contact with the item 19 itself. With the arrangement of the actuator 10 in the item 19, the temperature can be applied directly from the item 19 the actuator 10 are transmitted, so that advantageously suitable temperatures for the preparation of milk, tea or coffee can be selected via the setting element.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne une batterie de cuisson (4) pour une plaque de cuisson à induction (2) comprenant au moins un récipient (6) conçu pour contenir des aliments cuits (19) et/ou des aliments à cuire, au moins une partie de contact (7) pour la mise en contact avec la plaque de cuisson à induction (2), ladite batterie de cuisson (4) comportant au moins une plaque chauffante (20) qui est disposée dans le récipient (6) de manière à être mobile par rapport à la partie de contact (7), et la batterie de cuisson (4) comprenant au moins un actionneur (10) pour produire un mouvement relatif entre la plaque chauffante (20) et la partie de contact (7). La présente invention a pour objet de fournir une batterie de cuisson pour une plaque de cuisson à induction, dont la conception est simple et peu coûteuse et qui peut en outre être utilisée en toute sécurité pour la préparation des aliments cuits et/ou des aliments à cuire. Selon l'invention, l'actionneur (10) positionne la plaque chauffante (20) et la partie de contact (7) l'une par rapport à l'autre dans une position de fonctionnement et dans une position de repos. En position de fonctionnement, la plaque chauffante (20) est chauffée par induction par la partie de contact (7) de la plaque de cuisson à induction (2), et en position de repos, la plaque chauffante (20) est tellement espacée de la partie de contact (7) qu'aucune induction de la plaque chauffante (20) par la plaque de cuisson à induction (2) en contact avec la partie de contact (7) n'a lieu. L'invention concerne en outre un système de cuisson (1) comprenant une plaque de cuisson à induction (2) et une batterie de cuisson (4), ladite batterie de cuisson étant de préférence conçue comme une bouilloire.
EP20734650.3A 2018-09-28 2020-06-04 Batterie de cuisson pour une plaque de cuisson à induction et système de cuisson Pending EP3979881A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE102018008050.2A DE102018008050A1 (de) 2018-09-28 2018-09-28 Kochgeschirr für ein Induktionskochfeld sowie Kochsystem
DE202019103136.0U DE202019103136U1 (de) 2018-09-28 2019-06-04 Kochgeschirr für ein Induktionskochfeld sowie Kochsystem
DE102020104277.9A DE102020104277A1 (de) 2018-09-28 2020-02-18 Kochgeschirr für ein Induktionskochfeld sowie Kochsystem
PCT/EP2020/065503 WO2020245281A1 (fr) 2018-09-28 2020-06-04 Batterie de cuisson pour une plaque de cuisson à induction et système de cuisson

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EP3979881A1 true EP3979881A1 (fr) 2022-04-13

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EP19772989.0A Active EP3833225B1 (fr) 2018-09-28 2019-08-29 Ustensile de cuisson pour une plaque de cuisson à induction et système de cuisson
EP20734650.3A Pending EP3979881A1 (fr) 2018-09-28 2020-06-04 Batterie de cuisson pour une plaque de cuisson à induction et système de cuisson

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CN (1) CN112955056B (fr)
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DE102021106933B3 (de) 2021-03-20 2022-03-24 Xinco GmbH Kochgeschirr für ein Induktionskochfeld
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Publication number Publication date
WO2020245281A1 (fr) 2020-12-10
CN112955056A (zh) 2021-06-11
DE102018008050A1 (de) 2020-04-02
EP3833225B1 (fr) 2023-08-02
EP3833225A1 (fr) 2021-06-16
DE102020104277A1 (de) 2020-12-10
WO2020064262A1 (fr) 2020-04-02
DE202019103136U1 (de) 2019-08-14
EP3833225C0 (fr) 2023-08-02
CN112955056B (zh) 2022-09-27
DE112019003781A5 (de) 2021-05-27

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