ES2377091B1 - HEATING AREA FOR A COOKING DEVICE TO PREPARE FOOD. - Google Patents

Abstract

The present invention relates to a heating zone for a cooking apparatus (1) for preparing food, with a support plate (3) on which a preparation vessel (23), and a plurality of temperature sensors can be positioned (7 to 21) which are arranged next to the bottom side (22) of the support plate (3), where at least three temperature sensors (7 to 21) are arranged with a different distance from the center point (6) of the heating zone (2). The invention also relates to a cooking appliance (1).

Description

HEATING AREA FOR A COOKING DEVICE FOR PREPARE FOOD

The invention relates to a heating zone for a cooking apparatus for preparing food, with a support plate on which a preparation vessel is positioned. The heating zone further comprises a plurality of temperature sensors, which are arranged next to the bottom side of the support plate.

In a cooking appliance, a ceramic hob is provided as a support plate, on which preparation containers, such as pans or pots, can be placed. One or more heating zones are shaped and indicated on the support plate as cooking zones. These are usually round or oval, or have a similar or comparable geometry without corners. For heating this heating zone, or this cooking zone, heating bodies are arranged specifically under the hob. For the control and regulation of these heating bodies in relation to the exact desired heating of the heating zone and, consequently, also of the preparation vessel placed on it, temperature sensors are used, which are installed next to the lower side of the support plate and, therefore, the ceramic hob. By way of example, NTC (Negative Temperature Coefficient, or negative temperature coefficient) sensors are known in this regard. Due to the bulging of the base of a preparation vessel, direct contacts between the preparation vessel and the upper side of the support plate can be distributed on the surface of a heating zone; however, on the other hand, also arrangements spaced apart with an air bag in the middle. With regard to an exact temperature measurement, it is necessary that information be obtained at the points where the preparation vessel is held directly on the support plate. In the other positions, in which, as it were, an air space is formed in the middle, the resistance of the temperature sensor is increased and, through it, then the temperature measurement is also falsified. This is undesirable and, where appropriate, leads to erroneous regulations of the heating body temperature.

From DE 198 20 108 C2, an arrangement of a thermoconductive ceramic support with a heating body as a cooking zone is known. Temperature sensors are arranged at the central point of the cooking zone, as well as at the outer edges of the boundary of the cooking zones. Also in this

configuration, only low temperature sensors positioned at a great distance from each other are positioned, so that the disadvantages mentioned above also take effect here.

It is the task of the present invention to create a heating zone for a cooking apparatus for preparing food, with which a more accurate temperature capture is guaranteed.

This task is solved through a heating zone that has the characteristics according to claim 1, and a cooking apparatus that has the characteristics according to claim 10.

A heating zone according to the invention for a cooking apparatus for preparing food comprises a support plate, on which a preparation vessel is positioned. Also, the heating zone comprises a plurality of temperature sensors, which are arranged next to the bottom side of the support plate. At least three temperature sensors are arranged with a different distance from the central point of the heating zone. By means of a higher number of temperature sensors arranged with different distances from the central point, a considerably more accurate temperature capture can be guaranteed. In this respect, the distortion of the results of the temperature measurement can also be significantly reduced and, by the specific number and by its position of the temperature sensors, it can also be guaranteed that, at the points where the container of preparation sits on the support plate, a temperature measurement can take place.

The at least three temperature sensors are preferably arranged on a straight line through the central point of the heating zone. This is a particularly advantageous configuration, since, therefore, practically in the outward direction, the temperature sensors are arranged one behind the other and, therefore, areas in which the preparation vessel is supported are detected with a particularly high probability. directly on the upper side of the support plate. Also, through this configuration, you can also create a particularly simple wiring, so that the cost is also reduced in this regard.

Preferably, at least three first temperature sensors are arranged on a first straight through the central point of the heating zone, and at least three second temperature sensors are arranged

on a second straight through the center point. By means of such a configuration, the measurement accuracy can be remarkably increased in reference to the temperature pickup.

In particular, it is provided that the number of the temperature sensors along the first line is equal to the number of the temperature sensors on the second line. Preferably, it is provided that the temperature sensors arranged in a row relative to each other are positioned on the first straight line so that they are arranged on circles around the central point, on which the temperature sensors are also arranged, arranged in a row relative to each other. from others, from the second straight. This means, by way of example, that the first temperature sensors adjacent directly to the center point lie on the two lines on a circle around the center point. Also through this specific positioning and arrangement, it is considered a greater improvement in terms of temperature collection.

It may be provided that the at least two lines are arranged at an angle of 900 with respect to each other. Likewise, it may be provided that the lines are arranged at an angle of 1800 with respect to each other. Therefore, in such a configuration, it is preferably possible to capture the temperature across the entire width of a cooking zone.

In an arrangement in which the lines are arranged at an angle of 900 with respect to each other, a corresponding exact uptake of the temperature in circular segments can be made possible.

Preferably, it can also be provided that at least three third temperature sensors are arranged on a third straight through the center point, and the three straight lines are each arranged at an angle of 1200 relative to each other. By means of such a configuration, the pick-up is carried out as accurately as possible both in the radial direction and in the rotational direction, since the distances are relatively small between the straight lines, seen both in the radial direction and in the rotational direction.

The distance between two temperature sensors preferably amounts to between 5 mm. and 15 mm., especially, between 18 mm. and 12 mm. In a particularly advantageous manner, a distance of 10 mm is provided, since, in this respect, a temperature pick-up can take place, in a way, it continues along the line through the central point. Also, in this sense, the number of temperature sensors on a straight line can be optimized, and the wiring technology can

make it possible especially economically.

Preferably, it is provided that the number of temperature sensors in a straight from the central point to a delimitation of the heating zone is dependent on the distance of the central point with respect to the delimitation. Therefore, it is preferably provided that, seen from the central point towards the delimitation, temperature sensors are arranged equidistant, so that, practically along the total path between the central point towards the delimitation, along this line they are Temperature sensors arranged equidistant from each other.

It is also provided that in particular, the temperature sensors are arranged on a straight line that extends between the central point and a boundary of the heating zone with equal distance from each other, and the temperature sensor closest to the boundary. be arranged with this same distance with respect to the delimitation. In particular, it is also provided that the distance between the central point and the first temperature sensors, seen on the line with respect to the central point, is set to this same distance. These provisions contribute especially advantageously to the extremely accurate temperature pickup.

A heating zone can be, in relation to its superficial, circular, oval configuration or, however, it can also have a different shape without corners. Depending on these surface shapes, then both the number and the arrangement of the at least three temperature sensors can be configured with a different distance from the center point.

Also, the invention relates to a cooking apparatus with at least one heating zone according to the invention, or an advantageous configuration thereof. Accordingly, a heating zone constitutes a cooking zone, on which preparation containers can be placed, as well as pans, pots, or the like.

Other features of the invention are drawn from the claims, the figures and the description of the figures. The features and combinations of features mentioned above in the description, especially also the features and combinations of features shown only in the description of the figures and / or in the figures, are not only usable in the combination indicated in each case, but also in other combinations or separately, without

abandon the framework of the invention.

Next, exemplary embodiments of the invention are explained in more detail by means of schematic drawings. They show:

Figure 1

a top view on a first embodiment of a zone

heating according to the invention;

Figure 2

a top view on a second embodiment of a zone

heating according to the invention;

Figure 7

a top view on a third embodiment of an area

heating according to the invention;

Figure 7

a top view on a fourth embodiment of an area

heating according to the invention; Y

Figure 5

a schematic representation of cutting through the area of

heating according to figure 1.

In the figures, the same or equal operating elements are provided with the same reference symbols.

In figure 1, a schematic top view is shown on a cooking appliance 1 with a cooking zone 2. The cooking appliance 1 comprises a support plate 7, which is made in the example of a ceramic hob embodiment. On the upper side 7 of the support plate 7, in the area of the heating zone 2, which constitutes a cooking zone, a preparation vessel, such as a pot or a pan, can be placed. In the support plate 7, in the area of the heating zone 2, which, in the exemplary embodiment, is circular, and through a delimitation 5 is delimited and indicates its surface dimension, heating can take place. For this, at least one heating body is arranged under the support plate 7, which is activated through a control and regulation unit. The heating zone 2 has a central point 6.

In the exemplary embodiment, no temperature sensor is arranged at this central point 6.

The cooking apparatus 1 comprises a plurality of temperature sensors, in the exemplary embodiment, temperature sensors 7, 8, 9, 10 and 11. These temperature sensors 7 to 11 are arranged at a different distance from the central point 6 The temperature sensors 7 and 11 are arranged next to a lower side of the support plate 7, in particular, they are fixed directly to the lower side.

In the exemplary embodiment, five temperature sensors 7 to 11 are arranged, adapted to the surface dimension of the heating zone 2, on a straight line between the center point 6 and the boundary 5. The temperature sensors 7 to 11 they are also arranged with a distance d1 from each other, and are arranged equidistant along this line. Correspondingly, also the distance between the extreme temperature sensor 11 and the delimitation 5 amounts to this distance d1.

In Figure 2, another embodiment of a cooking apparatus 1 is shown, in which, unlike the representation according to Figure 1, five temperature sensors are arranged on two lines I and II. In the exemplary embodiment according to Figure 2, an angle � between line I and line II amounts to 900. Also the temperature sensors 12, 17, 17, 15 and 16 along line II are arranged with distances d1 corresponding.

In Figure 7, another embodiment is shown, in which two straight lines I and II of five temperature sensors 7 to 11 and 12 to 16 each are also arranged. Lines I and II are oriented at an angle � of 1800 with respect to each other.

Another embodiment is shown in top view according to the representation

7. Here, three straight lines I, II and III are configured, each with an amount of five temperature sensors with different distance from the center point 6. On this line III the temperature sensors 17, 18 are arranged in this case , 19, 20 and

21. In this embodiment, between the lines I and II, as well as between the lines II and III, and between the line I and III, an angle of 1200 is formed each time. Also here, all the temperature sensors are configured with a distance d1 from each other, and each refer to the sensors of the individual lines I to III.

In Figure 5, a sectional representation is shown through the exemplary embodiment of Figure 1, where only a partial section is shown. In this context, it is observed that the sensors 11, 10, 9 and 8, which are shown in Figure 5, are arranged directly next to a lower side 22 of the support plate 7. Likewise, it is observed that a preparation vessel 27 rests, at least in the area above the temperature sensor 10, directly on the upper side 27 of the support plate 7 and, consequently, an especially accurate temperature pickup takes place, at least on the temperature sensor 10 .

By means of the configurations of the cooking fields 1 with a number of temperature sensors � 7, which are arranged with different distances from the central point 6, and are arranged, in particular, in straight lines I and / or II and / or III, it can be achieved that at least one temperature sensor lies at a point where

The base of the preparation container 27 is directly mounted on the upper side 27 of the support plate 7 and, therefore, a very accurate temperature pickup is guaranteed.

Depending on the dimensioning of a heating zone 2 and, therefore, by way of example, its radius, the number of temperature sensors along a line I to III can also be markedly greater and, by way of For example, it can also amount to more than 10. Since, precisely in the case of relatively large pots or pans, the bulging of the base is also greater or more marked, precisely under these conditions the invention is especially advantageous.

Precisely in the case of automatic or almost automatic controls completely of the heating bodies below the heating zones 2, after connected preparation program of a cooking apparatus, the invention is especially useful and advantageous. Through the capture of the temperature now significantly improved, the control and regulation of the heating bodies can practically take place independently of the user, and a particularly remarkable preparation result can be achieved.

The invention is especially advantageous precisely also in situations where a preparation vessel 27 is also placed on a heating zone 2, which is, as far as the dimensions of its base are concerned, smaller, or even noticeably more smaller than the dimensions of the area of the heating zone 2. Also in these configurations, it can always be guaranteed that, as it were, there is a sensor that is arranged in the area of a direct contact establishment of the base of the container of preparation 27 with the support plate 7, and there it is measured accordingly.

List of reference symbols

1 Cooking device 2 Cooking zone 7 Support plate 7 Top side 5 Delimitation 6 Center point 7 to 21 Temperature sensors 22 Bottom side 27 Preparation bowl 27 Top side d1 Distance I, II, III Straight

� Angle

Claims (10)

one.

Heating zone for a cooking appliance (1) for preparing food, with a support plate (7) on which a preparation vessel (27) is positioned, and a plurality of temperature sensors (7 to 21) that are arranged next to the bottom side (22) of the support plate (7), characterized in that at least three temperature sensors (7 to 21) are arranged with a different distance from the central point (6) of the heating zone ( 2).

2.

Heating zone according to claim 1, characterized in that the temperature sensors (7 to 21) are arranged on a straight line (I, II, III) through the central point (6).

7. Heating zone according to claim 2, characterized in that at least three first temperature sensors (7 to 21) are arranged on a first straight line (I, II, III) through the central point (6), and at least three Second temperature sensors (7 to 21) are arranged on a second straight (I, II, III) through the center point (6). 7. Heating zone according to claim 7, characterized in that the lines (I, II, III) are arranged at an angle of 900 with respect to each other.

5.

Heating zone according to claim 7, characterized in that the lines (I, II, III) are arranged at an angle of 1800 with respect to each other.

6.

Heating zone according to claim 7, characterized in that at least three third temperature sensors (7 to 21) are arranged on a third straight line (I, II, III) through the central point (6), and the three straight lines (I , II, III) are each arranged at an angle of 1200 relative to each other.

7.

Heating zone according to one of the preceding claims, characterized in that two temperature sensors (7 to 21) are arranged in a distance (d1) between 5 mm. and 15 mm., especially, between 8 mm. and 12 mm.

8.

Zone from heating according a from the claims enunciated

previously, characterized in that the number of temperature sensors (7 a

21) on a line (I, II, III) from the central point (6) to a delimitation (5) of

the heating zone (2) is dependent on the distance from the center point (6)

5

with respect to the delimitation (5).

9.

Zone from heating according a from the claims enunciated

previously, characterized in that, between the central point (6) and a delimitation

(5) from the heating zone (2), the temperature sensors (7 to 21)

10

arranged on a straight line that extends in between are arranged with equal

distance (d1) from each other, and the temperature sensor (7 to 21) more

close to the delimitation (5) is arranged with this distance (d1) with respect to

to the delimitation (5).

fifteen

10. Cooking appliance with at least one heating zone (2) according to one of

the claims set forth above.

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 200931077 SPAIN Date of submission of the application: 27.11.2009 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: H05B6 / 06 (2006.01) H05B3 / 74 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

JP 5272761 A (MURATA MFG CO LTD) 19.10.1993, Summary of the EPODOC database. Recovered from EPOQUE [recovered on 06.03.2012]; figures 1-2. 1-2,7-10

Y

3-6

Y

GB 2060329 A (THORN DOMESTIC APPLIANCES LTD) 29.04.1981, lines 78-94,104-129; figures 1-2. 3-6

TO

EP 1978784 A1 (WHIRLPOOL CO) 08.10.2008, the whole document. 1-10

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 07.03.2012

Examiner E. P. Pina Martínez Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 200931077 Minimum documentation searched (classification system followed by classification symbols) H05B Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI State of the Art Report Page 2/4  WRITTEN OPINION Application number: 200931077 Date of Written Opinion: 07.03.2012  Statement Novelty (Art. 6.1 LP 11/1986) Claims 3-9 YES Claims 1-2,10 NO Inventive activity (Art. 8.1 LP11 / 1986) Claims YES Claims 1-10 NO The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986). Opinion Base. This opinion has been made on the basis of the patent application as published. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 200931077 1. Documents considered. The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

JP 5272761 A (MURATA MFG CO LTD) 19.10.1993

D02

GB 2060329 A (THORN DOMESTIC APPLIANCES LTD) 04/29/1981

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement D01 is considered the prior art prior to the object of the request. This document, together with document D02, affects the novelty and / or inventive activity of the claims as will be explained below. Claim 1 Document D01 describes the following device (references in brackets refer to D01): Heating zone (fig. 1) for a cooking apparatus for preparing food, with a support plate on which a preparation vessel (3) is placed, and three temperature sensors (11,12,13) that are arranged under the support plate and with a different distance from the central point of the heating zone. According to the above, all the features that define the object of claim 1 are identically described in document D01, whereby said claim lacks the requirement of novelty, as set forth in Art. 6.1 of Patent Law 11/86 . Claims 2-9 Claim 2 does not satisfy the requirement of novelty in view of the device described in D01, since in it the sensors are also arranged on a straight through the central point (see figure 1). On the other hand, the dependent claims 7-9 do not include additional features that confer the requirement of inventive activity (Art. 8.1 LP) compared to that described in D01, but rather that these are mere design options. As for the embodiments defined in claims 3-6, consisting of the arrangement of the sensors on different lines forming these different angles, these configurations differ from the configuration described in D01. However, in document D02 a heating zone of a cooking apparatus with a plurality of sensors uniformly distributed in a cooking zone is described in such a way that they define a series of concentric circles in which the sensors are located (line. 78-94, D02). This arrangement is considered equivalent to placing the sensors on different lines, at different angles, which pass through the central point (see figure 2, D02). Thus, the person skilled in the art, faced with the problem of how to increase the density of sensors in the heating zone described in D01 thereby increasing the accuracy of the temperature measurement, would use the knowledge disclosed in document D02 to modify the device of document D01 and arrive at the claimed solutions without the exercise of an inventive effort. Therefore, the combination of documents D01 and D02 affects the inventive activity requirement of claims 3-9, as set forth in Art. 8.1 LP. Claim 10 Document D01 describes a cooking appliance with a heating zone with the characteristics of claim 1. Therefore, claim 10 lacks the requirement of novelty (Art. 6.1 LP). In conclusion, the application does not meet the patentability requirements set forth in Art. 4.1 of Patent Law 11/86. State of the Art Report Page 4/4