EP4200561A1 - Procédé de surveillance d'une plaque de cuisson et dispositif de commande - Google Patents

Procédé de surveillance d'une plaque de cuisson et dispositif de commande

Info

Publication number
EP4200561A1
EP4200561A1 EP21748576.2A EP21748576A EP4200561A1 EP 4200561 A1 EP4200561 A1 EP 4200561A1 EP 21748576 A EP21748576 A EP 21748576A EP 4200561 A1 EP4200561 A1 EP 4200561A1
Authority
EP
European Patent Office
Prior art keywords
cooking
cooking zone
detected
determined
hob
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
EP21748576.2A
Other languages
German (de)
English (en)
Inventor
Gerald Horst
Frank Schaefer
Daniel Vollmar
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete 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 BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP4200561A1 publication Critical patent/EP4200561A1/fr
Pending legal-status Critical Current

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • 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
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems
    • 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
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/12—Arrangement or mounting of control or safety devices
    • F24C3/126—Arrangement or mounting of control or safety devices on ranges

Definitions

  • the present invention relates to a method for monitoring a hob and a control device.
  • a gesture detection unit For the operation of functions of household appliances, it is known to operate the household appliances using a gesture detection unit. Such a device with a gesture detection unit is described in DE 102014 007 172 A1, for example. Gestures for operating another household appliance, such as a hob, can be detected in a room illuminated by a first household appliance, which represents an extractor hood.
  • a cooking zone can already be activated or a cooking level can be set for a cooking zone, but without a cooking vessel being located on the respective cooking zone. Even in such cases there is a potential hazard, especially for burns or even fire if the object is not heat-resistant or fireproof, for example.
  • There is also a risk of injury for a user if a body part approaches the cooking zone. The object can still be on the respective cooking zone and thus pose a hazard when the operating status of the cooking zone is changed or when this cooking zone is switched on. For security reasons, remote commissioning is currently not possible.
  • Appropriate optical signals are provided in the vicinity of control panels of conventional hobs in order to draw attention to the danger that exists as a result of the residual heat or a current cooking level in a cooking zone.
  • signals can easily be overlooked, especially since they are not in the immediate vicinity of the cooking zone and are not in the field of vision during the cooking process.
  • signals are not for a user is visible if they are not near the hob, so that remote control is currently not possible for this reason as well.
  • the object of the present invention to provide a solution which at least reduces the disadvantages of the prior art.
  • the danger emanating from a hob is preferably reduced and the signaling of potential dangers to a user is improved, but without unnecessarily restricting him during the normal cooking process.
  • This object is achieved according to the invention by a method for monitoring a hob.
  • the procedure includes the following steps:
  • an intention to influence the cooking zone by the object is predicted based on the evaluation result and a current operating state of the cooking zone is determined, with a warning signal being output in the absence of a cooking vessel on the detected cooking zone and depending on the determined intention to influence and the operating state of the cooking zone.
  • a warning signal can be issued to a user accordingly in order to prevent accidental influencing stop.
  • an object detected in an area of a cooking zone that is not heat-resistant or even combustible, such as a plate or a plastic lid will be placed on the cooking zone or an edge area of the cooking zone even before this event actually occurred.
  • the warning signal that is emitted can prevent the object from burning or melting.
  • Manual actuation of the hob can also be prevented in this way if the object is a part of the body and a hand approaches the cooking zone, for example. In this way, potential injuries to users, children or pets can be largely prevented.
  • the user is not disturbed during a normal cooking process on a cooking zone on which there is a cooking vessel and for which a cooking level has been set, for example, especially since the warning signal is only emitted if an intention to influence a cooking zone is determined on which there is no cooking vessel .
  • the cooking process can be carried out and continued unhindered and without restrictions and a warning signal is not output for every detected movement, for example, but a user is only made aware of imminent potential dangers.
  • the intention to influence can be given, for example, by a stationary object if the absence of a movement of the object within a predetermined time interval is detected as a property. Accordingly, a warning signal can be output if an operating state has changed and, in particular, a cooking level has been set for an inactive cooking zone.
  • the object may not be heat-resistant or even flammable and may pose a potential source of danger when the cooking zone is switched on. In other words, a warning signal can thus be issued by the detected presence of an impermissible object.
  • the property of the object accordingly preferably further comprises a feature of the object that is characteristic of a hand, a cooking vessel, a cooking utensil, cooking utensil, or a material type of the object.
  • a stationary object is a potential source of danger when it is started up or when setting a cooking level for the cooking zone or not.
  • a cooking setting that is switched on can result in the respective cooking utensil heating up, with subsequent contact by a user causing injuries.
  • a warning signal is issued in this case as well.
  • the feature can also be a biometric feature, for example the size of the hand, with various limit values being provided to indicate the presence of a biometric feature.
  • biometric features examples include back-of-hand height, back-of-hand width, back-of-hand length, finger height, finger width, finger length, and relative position of fingers.
  • Cooking vessels, cooking utensils and/or cookware can also be detected based on their shape, for example by detecting a border or even straight lines that differ from biometric features. Depth images can be recorded to support this, in order to be able to determine a three-dimensional shape, for example. If it is recognized on the basis of the feature or the shape that the object is a cooking vessel, a warning can be omitted, especially since a normal cooking process can be assumed for the respective cooking zone.
  • infrared images can also be captured, which can be used to draw conclusions about a material type or a class of materials, for example. For example, a specific density can be determined or a reflection can be detected, which indicates the presence of, for example, a plastic or metal and which can be taken into account when the warning signal is output based on a corresponding danger.
  • An intention to influence can also be predicted based on a property of the object in the form of a detected movement, so that a warning signal is output, for example, only if there is a specific movement pointing in the direction of the cooking zone.
  • a normal cooking process can thus be carried out and continued unhindered and without restrictions and a warning signal is not issued for every detected movement, but only if a movement is interpreted as an intention to influence a cooking zone, the operating status for the cooking zone indicating that there is a potential hazard, for example due to the presence of residual heat.
  • the property preferably include the feature of the object described above, so that, for example, no warning signal is output when an object in the form of a cooking vessel is placed and a warning signal is output when a hand moves.
  • movements in areas of cooking zones where a cooking vessel is currently located can also be detected, for example within a detection space where a hob is located and/or for which an operating state does not pose a risk of injury.
  • movements outside a risk cooking zone or a risk area can also be detected.
  • the outputting of a warning signal is suppressed.
  • the movement or stationary position of an object can be recorded in a simple manner by a camera or using at least one sensor. Some of these movements are already detected in order to recognize gestures and to control the at least one household appliance on the basis of these gestures on extractor hoods.
  • the use of a movement in the area of a cooking vessel has the advantage that given detection units, such as cameras, can be used.
  • the intention to influence can be determined using a specific vector, it being possible for the vector to be determined, for example, using two detection points in the respective area or within a detection space.
  • a direction of movement of the detected object for example a hand, and, in the case of a time recording, also a speed of the movement can thus be determined.
  • a vector can also be determined using an individual detection point based on stored empirical values and a relative distance to at least one edge area of the respective area or the detection space.
  • the direction of movement can be a relative one Direction of movement or with correspondingly stored data of the detection space also be an absolute direction of movement.
  • the speed can also be determined using stored data and a time measurement or using a clock generator of a detection unit or an evaluation unit.
  • the determined vector also makes it possible for an intention to influence to be determined, for example by extrapolating the vector.
  • the vector can thus indicate a direction of movement which leads away from the respective cooking zone. It can thus be determined that the movement of the object does not lead in the direction of the potentially dangerous cooking zone, so that there is no intention of influencing it.
  • This also enables a differentiation or distinction as to whether a movement causes a potential hazard or can be classified as harmless. For example, short-term movements of an object may not have any particular relevance or cause any immediate danger in relation to a source of danger provided by the cooking zone.
  • the area of the respective cooking zone is to be understood in such a way that it can include a respective section within a detection space which, for example, overlaps with a corresponding surface on which the hob is located.
  • the hob can comprise a plurality of cooking zones with a respective area, in which case only one or more sections can be relevant for monitoring the hob.
  • the warning signal can be a visual signal from at least one light source and/or an acoustic signal, for example in the form of a buzzer or similar device.
  • the warning signal can be transmitted as a notification to a user's connected end device, preferably via a preinstalled app, which receives this notification in the background periodically or by means of push notifications or, in the active state, continuously.
  • Sending the notification can For example, using Wifi (Direct), Bluetooth, radio frequency (RF), infrared signal, a "hood-hob-connect” or via an existing internet connection such as HCA or Home Connect.
  • Wifi Direct
  • RF radio frequency
  • HCA Home Connect
  • the method can ensure that the hob is operated with sufficient reliability, even when it is at a distance or with remote control.
  • a user can thus initiate a cooking process via remote control of the respective cooking zones, for example using a preinstalled app on a user's end device coupled to the hob, if there is already a cooking vessel containing food to be cooked on a specific cooking zone, with no cooking setting yet for the cooking zone has been set or it only shows a small amount of residual heat.
  • food to be cooked can be (re)heated from a distance.
  • the operating mode of a cooking zone can also be changed if there is not (yet) any cooking vessel on it, but there is also no object on the cooking zone that could pose a potential hazard or that is potentially endangered and/or is approaching this cooking zone. In this way, a cooking zone can also be preheated, even if there is no cooking vessel on it.
  • the operating state or a change in the operating state is preferably determined on the basis of data transmitted from the hob or data of a control panel of the hob captured by a camera.
  • the hob can be communicatively coupled to a control device of an extractor device or a separate control module and transmit the corresponding cooking levels for the detected cooking zones, preferably wirelessly.
  • the hob and its control panel are located completely in a detection space or detection area of a detection unit of a control device, which can also be designated and designed as a module and in particular as a PAI module (Projection and Interaction Module).
  • a control device can be integrated into an extractor hood or designed as a separate device.
  • control device is placed at a similar height to an extractor hood above the worktop and preferably the hob.
  • the control device can also be coupled to an alternative extractor device such as a table fan or downdraft fan, with (only) the detection unit being arranged separately, for example.
  • an alternative extractor device such as a table fan or downdraft fan, with (only) the detection unit being arranged separately, for example.
  • a cooking level or a change in the cooking level or the operating state can thus be determined by the detection unit, which is designed as a camera, for example, and assigned to a respective cooking zone or zone.
  • a course can also be recorded and evaluated in order to determine a more precise classification of a risk potentially emanating from the cooking zone and to take this into account when the warning signal is emitted.
  • the control unit also makes it possible to recognize objects and/or gestures.
  • the user preferably interacts with an extractor device such as an extractor hood through gestures, so that the hob and the respective cooking zones are operated via the control panel, which is located in the detection range of the control device.
  • a history of the operating state or a change in operating state can be recorded, for example, so that a corresponding energy supply or existing (residual) heat of the cooking zone can be determined based on stored values and a temperature can be inferred from this.
  • a potential hazard can be rated or classified, and the detected object can also optionally be taken into account.
  • the intention to influence can be predicted based on a property of the object in the form of a detected movement.
  • the evaluation of the detected movement can include the determination of vectors for at least two detection points of the detected object, based on the at least two vectors a trajectory, preferably a three-dimensional trajectory, determined and the intention to influence as a function the determined trajectory can be determined.
  • the trajectory can be determined not only on the basis of empirical values, but also by being determined over a sliding time window and extrapolated on the basis of the detection points determined.
  • the movement path or trajectory can further increase the accuracy of the ascertained intention to influence, in particular through improved extrapolation of the ascertained movement.
  • a direction and a speed can be determined, but also non-linear movements and/or deviations of a directional line are taken into account in the determination.
  • natural movement patterns for example a hand movement
  • a determined three-dimensional trajectory based on three-dimensional vectors enables a natural movement of the object to be determined with even greater accuracy. For example, in this way a gripping movement or also a rotation or twisting movement of a hand can be determined.
  • the determined trajectory enables an even more selective output of the warning signal or a warning signal specific to the determined intention to influence or to the object, while at the same time an even earlier detection of a potential intention to influence is provided by the determination of non-linear movement patterns. For example, from two or more individually considered vectors for a corresponding number of detection points, no direct intention to influence can be determined while a determined trajectory from two vectors for the first two detection points, for example based on an extrapolation of the trajectory based on stored empirical values, can already be sufficient for determining an intention to influence. The early detection thus increases the safety of the hob.
  • the intention to influence can also be determined as a function of a detection duration, a specific distance of the object from the cooking zone and/or from at least one detected outer edge of the hob, a determined movement pattern, and/or a specific speed.
  • a short-term detection of an object at an edge area of the detection space can be ignored in the evaluation, while a stationary position or slight movement of an object or a hand can be detected for a predetermined time for the determined intention to influence, for example if a hand is in a Area in which there is a hob with a cooking level that has been set or that has yet to be set and without a cooking vessel.
  • Exceeding a limit value of a certain distance to at least one outer edge of a detection area and/or exceeding a limit value of a speed can also be regarded as an intention to influence, so that a warning signal can also be output in the event of a correspondingly rapid movement.
  • a probability of occurrence can thus be improved by extrapolating the path and/or the movement speed or the trajectory.
  • the warning signal can be a control and/or regulation signal for activating a specific lighting of a lighting device of an extractor hood, for reducing a set cooking level of the cooking zone, for switching off the hob, and/or an information output include the user.
  • a control and/or regulation signal for activating a specific lighting of a lighting device of an extractor hood, for reducing a set cooking level of the cooking zone, for switching off the hob, and/or an information output include the user.
  • a control and/or regulation signal for activating a specific lighting of a lighting device of an extractor hood, for reducing a set cooking level of the cooking zone, for switching off the hob, and/or an information output include the user.
  • a selective area and targeted lighting for example of the respective cooking zone
  • light possibly already emitted light
  • the color of the light can also change.
  • the light may be emitted at a predetermined interval, which differs from normal lighting.
  • the warning signal preferably includes an information output and/or a notification to the user and/or a control and/or regulation signal for controlling the hob.
  • a user can be notified in the absence of the cooking process, for example if he/she operates the hob and in particular changes the operating mode of a cooking zone by means of remote control.
  • the warning signal or the information output or notification can be sent to a connected end device of the user via Wifi (Direct), Bluetooth, radio frequency (RF), infrared signal, a "hood-hob-connect" or via an existing Internet connection such as HCA or Home Connect are transmitted, preferably via a pre-installed app, which receives this notification in the background periodically or by means of push notifications or, when active, continuously.
  • a control and/or regulation signal also makes it possible to prevent potential injury or burns, for example by switching down or reducing a set cooking level of the respective cooking zone accordingly. In other words, the power level for at least this cooking zone can be reduced. However, it is also possible to deactivate the entire hob at least temporarily, preferably depending on a classification of the risk, for example based on a determined temperature of the cooking zone.
  • control and/or regulation signal can bring about an adaptation of the operating mode of the hob and/or an adaptation of the scanning frequency of the detection.
  • the hob can be switched off or at a basic power level, with the respective cooking zones not exceeding a specified power level, operate.
  • An adaptation of the sampling frequency of a detection unit can also be provided, so that a monitoring algorithm can be executed which, for example, enables sensitive control and also takes into account minor movements and/or changes in speed.
  • the operating status of the cooking zone can be a set cooking level or a change in cooking level.
  • the operating state can also be an indication of residual heat that is present and/or the evaluation result can include a course of the operating state. In this way, an active cooking zone can be excluded or a current state of the cooking zone can be determined more precisely and this can be taken into account, for example, when classifying an imminent danger and when issuing the warning signal.
  • the present invention relates to a control device for monitoring a hob, which is set up to carry out the above method.
  • the control device can include a detection unit for contactless detection of at least one cooking zone of a hob and an object in the area of the detected cooking zone and an evaluation unit for identifying at least one property of the object by evaluating the object and for evaluating the detected cooking zone to identify a cooking vessel on the cooking zone.
  • the control device is characterized in that it further comprises a prediction unit for predicting an intention to influence the cooking zone by the object based on the evaluation result and a control unit which is set up to determine a current operating state for the cooking zone and in the absence of a cooking vessel on the detected Cooking zone and depending on the determined intention to influence and the operating status of the cooking zone to issue a warning signal.
  • the control device can be integrated into a fume hood and/or designed as a module that can be attached to a fume hood and includes a communication unit for wireless transmission of data between the control device and a fume hood and/or between the control device and the hob.
  • the module can preferably be integrated in an extractor hood.
  • the extractor hood is preferably connected to the hob above which it is arranged for data exchange. This connection can be wired or wireless.
  • control device represents a module which is arranged separately from an extractor device such as an extractor hood and is connected to at least the hob via a wireless communication link.
  • the communication between the control device and an extractor device can take place directly, for example, and the extractor device can be connected to the hob for communication.
  • the control device it is also possible for the control device to be connected to the hob for communication and the hob in turn to be connected to the vapor extraction device for communication.
  • control device is connected both to the extractor device and to the hob.
  • the connection(s) of the control device to the hob and/or the extractor device can be wired connection(s) or wireless connection(s).
  • control device can be arranged at a similar height as the extractor hood above the worktop and preferably the hob.
  • the control unit makes it possible to recognize objects and/or gestures.
  • the user interacts with a range hood through gestures.
  • the hob and other networked devices can be operated via a control panel, which is preferably located in the detection range of the control device.
  • the detection unit also preferably includes at least one camera, a control monitor and/or at least one sensor.
  • the camera is preferably or comprises a depth imaging camera and/or an infrared camera.
  • the camera can also be designed to record videos.
  • the sensors may include microphone arrays to help detect the user's position and/or Infrared sensors for determining temperatures and/or densities include.
  • the control monitoring of the detection unit preferably represents a monitoring unit that monitors control instructions from a control of the hob. In this way, for example, the set power level of the hob or the cooking zones of the hob can be detected.
  • the present invention relates to a computer program product which is stored on a non-volatile storage medium and contains computer-readable instructions which are set up to carry out the above method when executed by a processor.
  • the units of the control device can thus also be implemented at least partially as a program.
  • units of the control device can be at least partially combined.
  • units of the control device can be at least partially formed by units of one of the household appliances.
  • at least part of the detection unit or the control unit can be formed by units on the hob or an extractor hood.
  • FIG. 1 a schematic representation of an embodiment of the control device according to the invention in a cooking system
  • FIG. 2 a schematic block diagram of the units of an embodiment of the control device
  • FIG. 3 a schematic representation of a detection of movements and cooking stages for monitoring the hob
  • FIG. 4 an alternative schematic representation of the embodiment according to Figure 3.
  • the method according to the invention can be carried out, for example, with a control device 1 shown in Figures 1 and 2, with the control device 1 preferably being integrated in the extractor hood 2 and with a detection unit 100 of the control device 1 comprising a detection area 10, in which a hob 3 and a control panel are arranged.
  • the control panel is being operated by one hand H.
  • a cooking level for a cooking zone can be set and adjusted accordingly via the control panel, with the detection unit 100 determining a movement of the hand and optionally also the set cooking level.
  • the detection unit 100 can contain a camera for this purpose, which detects the set cooking level(s) and assigns it to a respective cooking zone.
  • the cooking level set can also be transmitted via a (wireless) interface.
  • the detection unit 100 detects decision criteria which relate to the movement of an object, for example a hand H of the user in the area of a cooking zone, and a set cooking level of the respective cooking zone. Based on an evaluation in an evaluation unit 101 of the recorded decision criteria, it can be predicted accordingly whether an intention to influence the cooking zone can be determined or whether actuation of the cooking zone is to be expected. However, this takes place selectively only for a cooking zone on which no cooking vessel is currently placed and in whose area a movement is nevertheless detected.
  • a control unit 103 Based on the predicted intention to influence by a prediction unit 102, a control unit 103 outputs a warning signal if a potential influence on the cooking zone is determined and there is a potential risk, such as a risk of injury, based on the currently determined operating state in the form of the set cooking level.
  • the warning signal makes it possible for a user to be made aware of a potential danger emanating from the cooking zone even before the cooking zone has actually been reached or influenced or even actuated. This makes the hob safer to use compared to existing systems, with any warning being ambiguous and/or out of a user's field of vision. It can thus with the help of machine object recognition intentions of the user and Courses of the cooking process can be interpreted and predicted in places and sensible measures can be initiated.
  • FIG. 3 a detection of properties of an object in the form of movements of a hand H and cooking levels 18 according to the control device 1 according to the invention and the method according to the invention is shown schematically.
  • a hob 3 is shown with three cooking zones 12, for each cooking zone 12 a corresponding cooking level 18 can be set by means of the control panel 20, as shown with the dashed lines. Both the cooking zones 12 and the cooking levels 18 are covered by the detection range 10 of a control device (not shown).
  • a respective detection area 16 is provided for each cooking zone 12 .
  • the detection unit can detect an object, in this case a hand H, and determine whether a movement in an area 16 of a respective cooking zone 12 has been detected.
  • a first hand H1 is first detected in an area 16 of a central cooking zone 12, a cooking level having been set for the cooking zone 12, as indicated by the hatched line.
  • a cooking vessel 14 is placed on this cooking zone 12 and a cooking process takes place accordingly.
  • no warning signal is output by the prediction unit of the control device, especially since there is a cooking vessel on the cooking zone 12 and therefore no accidental influencing of the cooking zone 12 or the cooking vessel 14 placed on it is to be expected.
  • This also enables a change in the operating mode of the cooking zone 12 made by remote control to be prevented in good time, for example by means of a corresponding control and/or regulation signal, which reverses the change and/or a corresponding notification to the coupled, external terminal device, which used for remote control.
  • No cooking vessel 14 is placed on the right-hand cooking zone 12 either.
  • no warning signal is issued, especially since the cooking zone 12 is switched off and has no residual heat, as shown by the corresponding dot hatching in the control panel 20.
  • a risk of injury due to heat can be ruled out with sufficient probability.
  • a stationary object can also be placed on the right-hand cooking zone 12 (not shown), the object not being a cooking vessel 14 but, for example, a cooking utensil. Based on an identified property of the cooking utensil by evaluating the detected object, for example a material property, or even identifying the object as such, a warning signal can still be issued if, for example, it is an object that is not heat-resistant or if there is a potential Combustion is to be expected when the object is touched and if, for example, the operating mode for this cooking zone 12 has been changed by means of a remote control. In this way, it can be prevented that the object forms a potential source of danger when the cooking zone is switched on.
  • the detection of the cooking level 18 can also be supported by means of a communicative coupling between a control of the hob 3 and the control device by the corresponding data being transmitted, preferably wirelessly.
  • the detection unit can thus be set up exclusively for the purpose of detecting movement and, for example, have a higher resolution of this area or of the area of the hob 3 .
  • video images, depth images and/or infrared data can optionally also be recorded in order to identify the object accordingly, for example based on the shape and/or the determined density.
  • the shape can be determined based on detected contrast changes or a brightness profile in a detected image and/or the presence of straight and/or continuous lines, so that a distinction can be made between a hand and, for example, a cooking vessel.
  • FIG. 4 A more precise prediction of an intention to influence is shown schematically in FIG. 4 using specific vectors 22 of an object.
  • respective vectors 22 are determined from an object for three detection points, with a movement path being determined from the vectors 22, as indicated by the dashed arrow.
  • a shape can be superimposed over the vectors 22, for example from empirical values stored in the evaluation unit, with a deviation being minimized for the superimposed area of the vectors 22 in order to improve the probability and accuracy of the determined trajectory.
  • the trajectory can optionally also be determined using two or more than three vectors 22 .
  • a higher number of vectors 22 enables the accuracy of the determined trajectory to be improved, while a lower number correspondingly reduces the computing capacity required.
  • the number of vectors 22 can be dynamic, for example, and can be defined by a probability of the trajectory and a threshold value provided for this.
  • two vectors 22 can already suffice for a clear movement path, while a non-specific movement pattern, a changing direction of movement and/or a low movement speed can require a larger number of vectors 22.
  • the warning signal can be output accordingly on the basis of the trajectory.
  • the warning signal prevents a user from injuring himself by alerting him to the impending danger before the surface of the cooking zone 12 is actuated.
  • This figure also shows that a cooking level 18 is set for the right-hand cooking zone 12, as shown by the hatching. However, no movement of an object was detected in the corresponding area 16 and there is also no cooking vessel 14 on this cooking zone 12. If an intention to influence is not determined after a specified time and no cooking vessel 14 is placed on the cooking zone 12, an optional Warning signal are issued to alert a user to a potentially accidental activation of the cooking zone 12. Provision can also optionally be made for the cooking zone 12 to be switched off automatically after the specified time.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne un procédé de surveillance d'une plaque de cuisson (3), au moins une zone de cuisson (12) de la plaque de cuisson (3) étant détectée sans contact et un objet étant détecté sans contact dans la zone (16) de la zone de cuisson détectée (12), au moins une propriété de l'objet détecté étant identifiée par évaluation de l'objet détecté, et la zone de cuisson détectée (12) étant évaluée pour identifier un récipient de cuisson (14) dans la zone de cuisson (12). Le procédé est caractérisé en ce qu'une intention de l'objet d'influencer la zone de cuisson (12) est prédite sur la base du résultat d'évaluation, un état de fonctionnement actuel (18) de la zone de cuisson (12) est déterminé, et en l'absence d'un récipient de cuisson (14) dans la zone de cuisson détectée (12) et en fonction de l'intention déterminée de l'objet d'influencer la zone de cuisson (12) ainsi que l'état de fonctionnement (18) de la zone de cuisson (12), un signal d'avertissement est émis.
EP21748576.2A 2020-08-18 2021-07-21 Procédé de surveillance d'une plaque de cuisson et dispositif de commande Pending EP4200561A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102020210483.2A DE102020210483A1 (de) 2020-08-18 2020-08-18 Verfahren zum Überwachen eines Kochfelds und Steuervorrichtung
PCT/EP2021/070356 WO2022037882A1 (fr) 2020-08-18 2021-07-21 Procédé de surveillance d'une plaque de cuisson et dispositif de commande

Publications (1)

Publication Number Publication Date
EP4200561A1 true EP4200561A1 (fr) 2023-06-28

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP21748576.2A Pending EP4200561A1 (fr) 2020-08-18 2021-07-21 Procédé de surveillance d'une plaque de cuisson et dispositif de commande

Country Status (3)

Country Link
EP (1) EP4200561A1 (fr)
DE (1) DE102020210483A1 (fr)
WO (1) WO2022037882A1 (fr)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009000273A1 (de) * 2009-01-16 2010-07-22 BSH Bosch und Siemens Hausgeräte GmbH Verfahren zum Betreiben eines hybriden Kochfelds
DE102014007172A1 (de) 2014-05-15 2015-11-19 Diehl Ako Stiftung & Co. Kg Vorrichtung zur Bedienung eines elektronischen Geräts
DE102018201047A1 (de) * 2018-01-24 2019-07-25 BSH Hausgeräte GmbH Verfahren zum Betrieb mindestens einer Funktion eines Haushaltsgerätes und Steuervorrichtung

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WO2022037882A1 (fr) 2022-02-24
DE102020210483A1 (de) 2022-02-24

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