ES2588195T3 - Procedure for the operation of an electric food preparation apparatus - Google Patents

Abstract

Procedure for the operation of a food preparation apparatus (1) in an operating device (6), in which the procedure has the following steps: (a) operating an automatic identification process for the identification of at least one operating characteristic of the food preparation apparatus (1) by means of the operating device (6); (b) prepare various types of operation adapted to at least one food preparation apparatus (1) by means of the operating device (6) on the basis of the automatic identification and offer process, by means of the user guide, of a selection between the types of operation, in which - for the adjustment of operating parameters of the selected type of operation a user guide is prepared, adapted to the operating characteristics, in the operating device (6), - the plurality of operating types have at least one temperature regulation, - for the preparation of the temperature regulation a presence of at least one temperature sensor has been previously identified as an operating characteristic of the food preparation apparatus, and - by means of the user guide temperature phases are prepared, which depend on at least one operating characteristic identified.

Description

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DESCRIPTION

Procedure for the operation of an electric food preparation apparatus

The invention relates to a method for the operation of an electric food preparation apparatus, that is, it can be electrically operated in an operating device and to an operating device of this type.

Methods are known for the transmission of information from a cooking appliance on a heating installation, in particular a transmission of a temperature for temperature regulation.

Thus, for example, document DE 197 29 662 A1 publishes an information transmission system for cooking vessels that are automatically operated on a heating installation of a cooking station. A cooking vessel transmits information directly from sensors inside the cooking vessel, in receiving means, which are directly associated with the heating installation. To this end, in the cooking vessel or in its lid there is, for example, an emission coil for the emission of signals. Through a ferrite bar the signals directed downwards are irradiated, where they are received by the receiving means. A control adjusts the heating system power according to the information and forecasts selected.

Another cooking installation is known from DE 101 17 545 A1, in which for automatic cooking there is between a sensor of a cooking table and a receiver that controls a control installation of a heating installation a transmission path without threads. To increase safety during automatic cooking, the transmission path is designed redundantly, so that the same status values of a sensor of a cooking dish are transmitted through at least two different physical channels.

In addition, EP 1 121 219 25 B1 describes a method and apparatus for magnetic induction heating, provided with a radio identification unit for the identification of the product to be heated.

WO 2007/017888 A2 describes a food preparation system, which has a contactless power supply for the activation of a cooking appliance. The food preparation system comprises a communication system to enable communication between a cooking appliance and the system. The device transmits an identification to the system. In the event that the device does not have a transmission unit, the system tries to determine the type of the device by means of a characterization of the load consumption through the device. In the event that the apparatus cannot be characterized, the food preparation system can be manually operated.

US 6,953,919 publishes an intelligent induction zone controlled by RFID as well as a cooking and heating process. This document publishes a system and procedure for the preparation of various types of cooking operations and the ability to automatically heat cooking dishes and other objects using an RFID technology, as well as the ability to read and write heating instructions and support Interactively its execution. An induction heating zone is prepared with two antennas per cooking zones and comprises a representation of the user interface and an input mechanism. The crockery comprises an RFID brand and a temperature sensor. In a first type of cooking operation, a recipe is read by means of the induction zone, and the induction zone assists the user in carrying out the recipe, automatically heating the dishes at the indicated temperatures and asking the user to add ingredients.

WO 02/01918 publishes an electrical supply of an appliance and an appliance provided with it. The supply of the appliance includes: a power supply for electrical appliances, which has: at least one connection to the network and at least one connector for a detachable electrical coupling of the power supply with an appliance, characterized in that the supply of Current is also equipped with a measuring and control installation for the control of a power signal, which is generated by the power supply by means of a control signal, which is transmitted from the coupled electrical appliance. The document also refers to an appliance for collaboration with a current supply of this type.

WO 2007/088209 publishes an electrical appliance electrical system, comprising an appliance base and at least one wireless electrical appliance, which can be disposed on the base of the apparatus in a detachable manner, in which the base of the apparatus it has a support surface for the at least one electrical appliance without wires and a first means of electrical connection for the transmission of electrical energy from the base of the apparatus to the appliance, and in which the at least one appliance without electrical appliances cabes has at least one electrical consumer and second electrical connection means, which can be coupled with the first electrical connection means of the base of the apparatus, such that electrical energy can be transmitted from the first electrical connection means through the

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second means of electrical connection to the electrical consumers of the electrical appliances without wires, in which the first and the second means of connection present means for the inductive transmission of electrical energies from the base of the apparatus to the electrical appliances without wires. The electrodomestical system is characterized in that the base of the apparatus comprises means for the recognition of a cordless electrodomestical apparatus disposed on the support surface. The document also refers to bases of appliances and appliances adapted for use in such a system.

Document DE 10 2006 017 801 A1 publishes an energy supply unit, comprising a primary energy transmission unit with a transmission zone, which is provided in wireless collaboration with a secondary energy reception unit, which can be separate in the transition zone and from the transmission zone, for the feeding of an energy consumer with energy. In order to achieve, in particular, a high command second, it is proposed that the power supply unit has a recognition unit, which is intended to recognize a presence of an object, different from the secondary energy reception unit, in the area of transmission.

Document DE 198 28 170 A1 publishes a cooking tableware for intelligent kitchens, in which a component of passive surface waves that can be consulted by radio is integrated. Through the contactless consultation of the OFW component, an integrated code can be calculated therefrom with manifestations on pot properties or information on the height of an environmental parameter. In the system with an intelligent kitchen it is also possible the fully automatic control of a cooking program.

It is known from Kiefer, A .; Reindl, L. M. “Inductively Coupled Sensor / Actuator System for Closed-Loop Control Applications at High Temperatures and in Aggressive Environments”, Sensor, 2007 IEEE October 28 to 31, 2007, pages 1396 to 1399, or from Kiefer, A .; Reindl, L. M. “Inductively Coupled Sensor / Actuator System for Closed-Loop Control Applications at High Temperatures” 2nd WSEAS Ont. Conf. On CIRCUITS, SYSTEMS, SIGNAL and TELECOMMUNICATIONS (CISST'08), Acapulco, Mexico, January 25-27, 2008, a sensor / actuator system for high temperature applications, in which the complete measurement electronics and sensors They are integrated in the actuator. The data transmission is implemented as a “Power Line Communication” point-to-point (PLC) between the sensor / actuator system and its control unit. A separable transformer serves as a wireless connection coupled by induction for both power transmission and also for bidirectional PLC-data, which enables a perfect hermetic seal.

Document DE 195 10 140 A1 publishes an electronic control for appliances, in particular for kitchens and cooking pans, in which a flexible control installation communicates bi-directionally with appliance modules, in which at least three modules are connected to The control facility.

WO 2008/017113 A1 also publishes a procedure for the operation of a food preparation apparatus according to the state of the art.

The procedure is used for the operation of an electric food preparation apparatus in an energy transmission zone of an operating device installed for the operation of the food preparation apparatus. An energy transmission zone is generally understood as any zone, by means of which energy can be transmitted on the food preparation apparatus for its operation. The transmitted energy can be transmitted, for example, as thermal energy, for example in an energy transmission zone in the form of an induction resistance heating plate or a heat radiator. But the transmitted energy can also be transmitted in the form of an alternating magnetic field, such as for the generation of a parasitic current in a ferromagnetic bottom of a cookware ("cooking with parasitic current") or as for example for induction of a tension in a coil of an electric food preparation apparatus, in which the voltage is used for the operation of the food preparation apparatus, for example for heating a heating resistor of an electric cooking appliance ("cooking by induction ”or“ transformation cooking ”). While the procedures that are based on a heat transmission and cooking with parasitic current are exclusively suitable for the operation of cooking dishes (pots, pans, etc.) as food preparation devices, in the transmission of inductive energy from Induction cooking can also be operated other food preparation devices such as small electrically operated appliances (eg, toaster, coffee machine, microwave, irons, etc.).

The procedure has at least the following stages:

(a) Allow to execute an automatic identification process for the identification of at least one operating characteristic of the food preparation apparatus by means of the operating device. This means that in this step (a) the operating device tries to recognize at least one operating characteristic of the food preparation apparatus associated with an energy transmission zone, which is relevant for the operation in the operating device. The characteristic operating characteristic is especially understood as a characteristic, which has an influence on the transmission of power

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on the food preparation apparatus and / or on a user's line. The procedure also presents step (b), in which from the operating device it is prepared on the basis of the automatic identification process at least one type of operation adapted to the food preparation apparatus - especially identified -. In this procedure, in addition, for the regulation of parameters of at least one type of operation through the user, a user line adapted to the operating characteristics in the operating device is prepared. This means in other words that the operating device automatically identifies one or several possible types of operation, which can be enhanced with the associated food preparation apparatus, then a user line adapted to the respective type of operation is prepared for the user. Through automatic identification, activation of the food preparation apparatus is especially simple and prior knowledge of the user about the properties of this food preparation apparatus is not necessary. In addition, an optimized user line is conditioned for the food preparation apparatus, which further increases the ease of control.

Step (b) may comprise a preparation of various types of operation, if it has been recognized that these can be performed by the food preparation apparatus. This results in a particularly flexible user line and, therefore, high ease of control. In the case of preparation of several types of operation by means of the user's line, a selection between the types of operation can be offered, so that the user receives high command flexibility and is not complicated through the procedure.

Especially for the operation of a cooking tableware it is preferred that the operating device is in a position to offer at least one of the following types of operation, in the event that the identified operating characteristics allow it; a power adjustment, in particular power control, a temperature adjustment, in particular a temperature regulation, and a program cycle. For the comfortable operation of the food preparation apparatus it is preferred that the operating device - in the case of the presence of a food preparation apparatus installed for this purpose - can offer all three types of operation.

Then it is advantageous for the precise preparation of the food that through the user's grid can be prepared power phases, which depend on at least one characteristic of identified operation. In this way, a user can be prepared especially well adapted to the respective food preparation apparatus. In this way, the number of the power phases can depend on an area of application of the expected temperature of the food preparation apparatus. For example, in the case of a predictably large temperature zone (for example, in a pan, which is operated between 30 ° C and 300 ° C) a higher number of power phases can be offered than in a preparation apparatus of food, which has a limited temperature zone, for example a Simmer pot, in which a too large number of power phases only becomes complicated. Therefore, a user line optimized for the respective food preparation apparatus is prepared for a user. A power regulation can also be adjusted in a partially limited area of limited power in a particularly fine manner, to allow a user an especially high accuracy of cooking of the typical food products for the respective food preparation apparatus. Alternatively, the power control can also be carried out "without stepping".

In fact, it is possible to estimate approximately a temperature adjustment empmically for a food preparation apparatus determined in function of the power setting, but a precise adjustment of a temperature in the cooking product is preferred, in the case of that the food preparation apparatus has a temperature sensor. Therefore, it is preferred that for the preparation of temperature regulation a presence of at least one temperature sensor has been previously identified as an operating characteristic of the food preparation apparatus.

A temperature regulation, in particular a theoretical temperature for a temperature regulation can be adjusted depending on the apparatus, especially in large stages prepared according to the apparatus. In this way, the temperature can be adjusted correspondingly fine for food preparation apparatus with correspondingly small temperature zone, for example in steps of 5 ° C or less, and can be adjusted correspondingly higher for food preparation apparatus with comparatively wide temperature zone, for example in 10 ° C stages. It is also possible to regulate certain partial zones of the temperature depending on the apparatus finer than other partial zones of temperature, for example in the area of the boiling point of water (for example, in stages of 5 ° C between 80 ° C and 110 ° C) that far from it (for example, in stages of 10 ° C). Obviously, the amplitude of the stage can also be 1 ° C or another temperature measurement.

The program cycle can be especially in the case of a cooking table a cooking program, for example with an established temperature / time profile. The cooking program may be specially adapted to a particular food preparation, for example as part of a "cookbook".

In general, for the regulation of operating parameters you can reproduce texts, which are adapted

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to the food preparation apparatus identified, in the command field, for example for the explanation of individual power phases, individual temperatures and temperature zones during temperature regulation and / or for the explanation of individual stages of the program cycle . Thus, for example, in the case of a Simmer pot, the text "boil" and the power phases "4" and "5" can be associated with the maximum power phase "6" or the maximum temperature of 100 ° C or the Temperature zone between 70 ° C and 95 ° C can be associated with the text "saute". In a frying pan you cannot use the text Saute, for it the text “Roasting” is used in a higher temperature phase “10” or in a temperature zone between 150 ° C and 200 ° C.

The food preparation apparatus can be a small household appliance and a type of operation offered by the operating device can then enable the appliance to be operated. Then the small appliance itself does not have to be adjusted for operation, which in certain circumstances will be uncomfortable, when it is in a rear cooking zone. If necessary, a control field can also be dispensed with for the small appliance, which saves weight, volume and costs. In other words, a command field of the operating device can assume the function of a command field of the food preparation apparatus.

However, a control of the small appliance is not excluded in this and, in particular, exclusively in the small appliance (the operating device only prepares a power required by the small appliance, the user's crane is carried out in a field control of the small appliance) or optionally in the small appliance and in the operating device (base station), in which the control fields of the two devices are synchronized.

In the event that a food preparation apparatus placed above is not recognized as suitable for operation with the operating device or the energy transmission zone, that is, it is not recognized as a "system apparatus", the device of operation or the energy transmission zone rejects an operation of the food preparation apparatus. For this purpose, an activation of the corresponding energy transmission zone can be rejected, or the operating device disconnects the already activated energy transmission zone and a corresponding message optionally appears in a display unit of the operating device.

In the event that it has not been possible to identify a relevant operating characteristic for an individual user range, but the food preparation apparatus has been recognized as suitable for operation with an energy transmission zone (it has been recognized as “ system apparatus ”), the operating device can prepare, for example, only a predetermined power for the food preparation apparatus, for example a fixed predetermined operating voltage, for example comparable with a grid voltage. By means of the operating voltage, the food preparation apparatus can then be operated preferably on a command field arranged there. The operating device serves in this case, therefore, only as a power source.

Alternatively or additionally, in the event that it has not been possible to identify any relevant operating characteristics for an individual user line, but the food preparation device has been identified as a system device, the user line prepares at least a standardized power control prepared, for example a control of the power phases in seven phases, the smallest phase "0" corresponding to a deactivated energy transmission and a maximum phase "6" corresponding to a maximum energy transmission. In this case, a user must pay more attention to the food preparation apparatus than in the case that at least one operating characteristic has been identified and in this way the activation of the food preparation apparatus can be adapted.

The operating device has at least one energy transmission zone, in particular a cooking zone, for the placement of a food preparation apparatus and is installed to allow a procedure to be executed as described above. The operating device can be prepared as an autonomous device or, for example, as a combined device, for example with a cooking oven. The operating device may be a compact device, which has, for example, a work plate for all energy transmission zones, but it may also have distributed energy transmission zones, which are connected to each other by means of a device. of common control.

An operating device is especially preferred, in which the procedure can be performed in each of the energy transmission zones. In this way, an especially flexible use of the energy transmission zones is possible.

The at least one control field of the operating device, which may be configured, for example, as a common control field for all the energy transmission zones of the operating device or as a separate control field for each energy transmission zone , is preferably a programmable command field, in particular a touch control command field, especially in the form of a screen sensitive to

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Contact. In the case of a freely programmable command field, a large number of the different activation elements such as push-buttons, circular slides, linear slides can be arranged essentially discretionary on the command field, which allows a flexible range of the user. In this way an adjustment of the parameters can be made by means of a linear slide (right shift = elevation, left shift = reduction), of a circular slide (clockwise shift = elevation, offset counterclockwise clockwise = reduction) or by means of a “+” (elevation) key and a “-” (reduction) key. In particular, the largest possible number of food preparation devices can be ergonomically operated.

It is especially preferred that at least one energy transmission zone, preferably all energy transmission zones, are installed for induction energy transmission, since this results in an especially varied use of food preparation apparatus.

Figure 1 shows an energy transmission unit integrated in an operating device with a primary unit and an electric pot disposed on the operating device as an electric device with a secondary unit according to the state of the art.

Figure 2 shows a flow chart of a preparation of a user range according to the invention with the aid of an arrangement according to Figure 1 during an approximation of a suitable electrical apparatus to an operating device.

Figure 3 shows in its three partial figures 3A to 3C a representation unit of the control device with different representations.

Figure 1 shows a food preparation apparatus in the form of an electric consumer 1 configured as an electric pot. It has a base body 2 with a lid and handles as well as a secondary unit 3 configured as a drive unit. The pot 1 is arranged on a surface (work surface) of a work plate 5 of an operating device (base station) 6. Under the work plate 5 an energy transmission unit 7 is mounted on the apparatus of operation 6. This has a housing 8 with an activation element 9 for connection and disconnection of the power transmission unit 7. In addition, the power transmission unit 7 has a primary unit 10, which has a means of generation of field 11 configured as primary winding and a current generating unit 12 for the supply of the field generating means 11 with an alternating current. The power generation unit 12 is configured in this embodiment as an inverter. The field generating means 11 configured as primary winding is wound in the form of a spiral winding. In the operation of the energy transmission unit 7 and the electric consumer 1, the field generating means 11 is fed with the alternating current and generates a transmission field configured as an alternating magnetic field. By means of a transmission field flow of this transmission field, the field generation means 11 transmits energy induction to a field reception means 14, arranged in an energy transmission zone 13 represented on the surface of the work plate 5, whose field reception means is a component of the secondary unit 3 configured as a drive unit. The field reception means 14 is configured as secondary winding, which is wound in the form of a spiral winding. The energy transmission zone 13 is represented by means of a line 15 on the work plate 5. In the receiving means of the field 14 a secondary voltage is induced through the transmission field flow, which is used as the voltage of operation for operation of the electric consumer 1. The electric consumer 1 can be removed from the transmission zone 13 after an application and can be disconnected, thereby separating the secondary unit 3 with the field receiving means 14 from the transmission zone 13. Other electrical consumers can then be taken to the transmission zone 13, such as a coffee machine, a mixer, a charging device, a fryer, a toaster, a water cooker, etc. (also referred to as "small appliances", which respectively have a secondary unit with a field reception means and acquire operating energy from a wireless collaboration of the respective field reception means with the primary unit 10.

In addition, a control field in the form of a contact-sensitive screen 4 is inserted on the surface of the work plate 5, on which control elements and activation elements can be freely programmed. The contact-sensitive screen 4 may be, for example, a liquid crystal display or LED screen, which is covered by a contact-sensitive sheet, for example an ITO sheet. In this way, a large number of different activation elements can be arranged such as push-buttons, circular slides, linear slides, essentially in a discretionary manner on the control field 4, which allows a very flexible range of the user. Thus, for example, the pot 1 can be equipped with a temperature sensor 16 for a temperature regulation of a cooking product, which transmits the temperature data detected by it by means of a transmitter 17 via radio to a radio receiver 18 inserted in the work plate 5. From there they are used through a control unit not shown in detail for the regulation of a power supply of the current generating unit 12, to regulate a temperature at a theoretical cooking temperature set to

through the contact-sensitive screen 4.

A theoretical temperature adjustment can be carried out, for example on the screen 4 sensitive to contact by means of a linear slide reproduced theref (right shift = elevation, left shift = reduction), of a circular slide (offset in clockwise = elevation, offset 5 counterclockwise = reduction) or by means of a "+" (elevation) key and a "-" (reduction) key played.

Figure 2 shows a simplified flow chart of a preparation of a user range according to the invention with the aid of the arrangement according to Figure 1 during an approximation of an electrical apparatus suitable to the operating device 6.

10 It starts from an operating device 6 according to Figure 1, in which in the vicinity of a determined energy transmission zone 13 there is no first consumer. In this embodiment, in step S0 during the approach of an object to an energy transmission zone 13 of the operating device 6, an automatic identification process is activated. The automatic identification process may comprise, for example, a transmission of energy through the area of transmission of energy over the object and a reaction of the object to the transmission of energy. In this case, the reaction may comprise an emission of data recorded in the food preparation apparatus, which can be received from a receiver arranged in the operating device 6. As a means of data transmission, for example, transmitters can be used of radio or components-OFW, or also an "energy line communication" transmitter, which transmits its data through the secondary coil present in the food preparation apparatus on the primary coil present in the transmission zone of energy, where the data can be read, as described, for example, in Kiefer et al. Also, during this cycle, the presence of foreign bodies consuming cargo can be detected, as, for example, according to the method described in the document DE 10 2006 017 801 A1, to which an alarm message is issued. During the development of the automatic identification process it is a question of reading operating characteristics, which are relevant for the operation of the food preparation apparatus and / or for the control in the operating device. The relevant performance characteristics may include, for example:

- type of food preparation apparatus, for example small appliance (coffee machine, toaster, etc.) or cooking dishes (pan, cooking pot, Simmer pot, etc.);

- maximum power consumption;

30 - presence of a temperature sensor;

- material properties (for example, steel bottom, copper bottom, bottom thickness, wall thickness, etc .;

- operating parameters adjustable by a user (for example, roasting phases of a toaster, amount of water from a coffee machine, clock).

35 In a special case, the food preparation apparatus can only transmit an identification of the peculiar product (for example, a serial number) to the operating device, after which the operating device reads corresponding operating characteristics from a table of consultation with the help of a control unit integrated in it for the transmitted identification. The use of a query table has the advantage that only small amounts of data have to be stored in the food preparation apparatus, which makes it possible to use economical ID transponders, such as simple OFW transponders. However, in the case of using a query table, its content is first established at the time of its programming, so that possibly newer food preparation devices cannot be identified. To maintain an updated list of food preparation devices in the reference table, the operating device can be connected, for example, to a data network, such as the Internet, and can be deposited at regular intervals or if necessary also an updated list of food preparation devices.

Alternatively to a transmission of these operating characteristics from the food preparation apparatus, it is also possible to identify some or all of the operating characteristics by means of the operating device. Thus, when the food preparation apparatus does not transmit data to the operating device, the operating device may attempt to deduce the food preparation apparatus from a physical characteristic variable, which is characteristic of the food preparation apparatus. food, for example a characteristic charge or a resonant frequency of transmission of characteristic energy. In this way, an estimated diameter of the secondary coil and an energy transmission resonance on a pan, a pot, etc. can be deduced.

55 In a next step S1 is checked by the operating device if through the characteristics of

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identified operation can identify a small appliance that can be operated electrically.

If this is the case ("Yes"), in a next step S2 is prepared for a user in a control field adapted to the device of the operating device a control surface for the control of this small appliance. For example, in the case of identifying a toaster as a small appliance on the control surface, an adjustment of the roasting phases, a defrosting function and a reheating function can be prepared. The user does not have to operate, therefore, the small appliance, but can do this through the command field of the control device. In the first place, with this is the advantage that the operating parameters do not have to be laboriously adjusted in the small appliance, which can be found, for example, in a rear power transmission zone of several areas of energy transmission and secondly the small appliance may even lack its own handle elements, which can reduce the weight, volume and costs of such a small appliance. The small appliance, for example a toaster, does not have any intelligence of its own, preferably its functions are controlled entirely by the operating device. In this way, a degree of toasting of the toaster can be adjusted through a height and duration of a power supply in the toaster from the control device. A correlation table (characteristic line) that can be called by the operating device between a duration and height of a power supply and a degree of toasting is registered for the purpose in the toaster or in the operating device. Alternatively, the toaster may have, for example, its own control, which presupposes a directional communication interface with the operating device. In this way, through the control field 4 on the work plate 5, the selected roasting phase can be transmitted with a 'Connection' signal to the toaster, which monitors the duration and the corresponding height of the power from the control device. operation and supervises and, if necessary, regulates the roasting process.

If in the S1 phase no small appliance ("No") is identified, it is assumed in the next stage that in the food preparation apparatus it is a cooking tableware. In this way, then it is verified if operating characteristics have been identified, which refer at least to a power control, a temperature regulation and / or a cooking program regulation for a cooking tableware. For example, as an operating characteristic for a power control you can use the type of a cooking tableware. In addition, it is verified if with the cooking dishes (pot, pan, etc.) a temperature regulation in the cooking dishes is possible. This can be typically stated when a temperature sensor is present as an operating characteristic or the operating characteristics of the cooking dishes are known with such accuracy, for example through empirical data, that at least approximately one can be estimated. approximate objective temperature depending on the power installation in the cooking dishes. In the case of the presence of a temperature sensor in the cookware, temperature data detected by this sensor is typically transmitted to the operating device, which uses these temperature data for the adaptation of a power supply to the primary coil, Thus, by virtue of the transmission of power on the primary coil of the cooking dishes, the power supply and, therefore, the heating power in the food preparation apparatus is also adapted. Consequently, a temperature regulation is achieved at a temperature set by the user (or a temperature derived therefrom). Ideally, the temperature detected corresponds to the temperature of the cooking product. Regardless of whether or not a temperature regulation is possible with the cookware present, it is also verified whether a cooking program can be allowed to run.

In the event that such operating characteristics cannot be identified ("No"), a power control preset in the operating device is then prepared in step S4. This contains a user line through a fixed number, for example 10, equidistant power phases, which correspond to equidistant powers fed to the primary coil. In this case, a minimum phase, for example, phase "0", corresponds to a primary coil not activated, and a maximum power phase, for example phase "9", corresponds to a maximum power supply. Alternatively, temperature regulation without stepping can be used. Therefore, this temperature control is independent of the cooking dishes and can be prepared for the user also when there is no information on the cooking dishes, except that the food preparation apparatus is suitable for operation in the operating device (no foreign body).

However, in the case that in step S3 operating characteristics have been identified for a power control, a temperature regulation and / or adjustment of the cooking program (“ST '), they are prepared in step S5 to User selection of all possible types of operation with the identified operating characteristics (power control, temperature control, cooking program, etc.). In this way, a user can select if he wants to operate a cooking pot, which is equipped for a temperature regulation with a temperature sensor, with a simple power control, a temperature regulation or also automatically by means of a cooking program If only one type of operation is possible, step S5 is skipped.

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Next, a type of operation adapted to the device, adapted to a type of command or to the selection is prepared in step S6. In this case, only the relevant operating parameters for this selection for adjustment are still shown, for example possible power phases during the selection of the power phase control or a theoretical temperature of the cooking product during the selection of the regulation of the temperature

For example, to control the potency of a pan, in which foods are prepared rtpically at higher temperatures, for example they are cooked in oil, more power phases are offered than in a cooking pot, in which normally cook with water. Also, for example, for a Simmer pot a more approximate temperature setting can be used. Ideally, maximum power consumption is also known for the dishes to be used, so that the power zones offered to a user are adapted to the possible power consumption of the cooking dishes. In this way, a possible damage to the cooking dishes and a high loss power are avoided.

The temperature regulation can also be prepared according to the identified operating characteristics of the food preparation apparatus. In this way, an adjustable temperature zone for a pan can extend from 30 ° C to 300 ° C, which allows both soft cooking and sautéed in the low temperature zone as well as roasting or frying with high heat in the upper zone of temperature. On the other hand, the temperature regulation of a Simmer pot can only be prepared in a range between 30 ° C and 100 ° C, since the cooking product can never reach a temperature above the boiling point of water and, in concrete, regardless of the heating power supplied. In addition to the adjustable temperature zone, a fineness of a temperature scale can also be prepared for the user, depending on the case, depending on the device. In this way, the theoretical temperature for a cooking pot can be offered in 5 ° C phases, while the temperature phases for a pan are offered in a range of 10 ° C. Partial zones of the total temperature zone with high resolution or fineness, like other partial zones, can also be offered to a user depending on the apparatus. In this way, in normal cooking pots, a total temperature zone of 30 ° C to 250 ° C can be offered, to enable roasting of an oil cooking product in the pot; but the temperature scale can be especially fine in the area around the boiling point of water, for example, between 90 ° C and 110 ° C in stages of 5 ° C, at least in stages of 10 ° C. In this way it is possible to cook with typical water for a cooking pot, prepare hot water, but that does not yet cook. This is advantageous, for example, for cooking pasta, which is preferably cooked at 95 ° C.

In the case that a cooking program can be carried out, the user can prepare the possibility of starting a cooking cycle, for example through an introduction of a cooking program from an external memory medium (CD, DVD, card memory, chip-RFID, barcode, etc.). But the appropriate cooking programs can also be registered in the food preparation apparatus and can be transmitted to the work plate, can be registered in the operating device or can also be manually entered by the user and, if necessary, memorize. Typically, a cooking program is constituted by a temperature profile (characteristic curve of the temperature of the cooking product / duration of time) in the place of the cooking product, if necessary along with a list of ingredients (“cookbook ”) And a handling instruction for the different stages of the preparation. The cooking program can be carried out especially precisely when the food preparation apparatus has a temperature sensor for detecting a temperature of the cooking product, but it can also exist emphatically for the particular food preparation apparatus. Certain recipe parameters, for example, a roasting device or a degree of roasting, can be adjusted individually.

Therefore, after steps S5 and S6 or S4, the operating parameters offered for one type of operation can be adjusted in step S7, and the operation of the cooking dishes can be started in a step S8 following.

Figure 3A shows the command field 4 when the food preparation apparatus has not been recognized as suitable for operation in the operating device. Then a corresponding warning is displayed in command field 4, for example, "Attention: no system device". The operating device rejects at the same time an operation of the food preparation apparatus.

Figure 3B shows the command field 4 when a food preparation apparatus has been identified as a system apparatus, but it has not been possible to identify relevant operating characteristics for a user line. The user line then prepares an operation with a grid voltage or a prepared power control for the food preparation apparatus.

Figure 3C shows the command field 4, when a food preparation apparatus has been recognized and relevant operating characteristics have been identified for a user line. In the case shown, the food preparation apparatus has been recognized as a hypothetical “cooking pot PMZ-3002”, which can be operated through power regulation, temperature regulation or a cooking program. for this purpose it has a temperature sensor for the cooking product. Then the user can perform a

5

10

fifteen

twenty

25

section between an operation through power regulation ("Power phases"), temperature regulation ("Temperature") or a cooking program ("Cookbook").

Obviously, the present invention is not limited to the performance characteristics shown.

In this way, the division and sequence of the program cycle shown in Figure 2 can also be configured differently, for example with different sequence of stages. The communication between the operating device and the food preparation apparatus can also be made bidirectional, for example by means of corresponding transmitters.

 List of

 ! reference signs

 one

 Consumer

 2

 Base body

 3

 Secondary unit

 4

 Command field

 5

 Work plate

 6

 Operating device

 7

 Power transmission unit

 8

 Case

 9

 Activation Element

 10

 Primary unit

 eleven

 Field Generation Means

 12

 Power generation unit

 13

 Power Transmission Zone

 14

 Field Reception Medium

 fifteen

 Lmea

 16

 Temperature sensor

 17

 Transmitter

 18

 Radio receiver

Claims (12)

5 10 fifteen twenty 25 30 35 40 Four. Five 1. - Procedure for the operation of a food preparation apparatus (1) in an operating device (6), in which the procedure has the following steps: (a) operating an automatic identification process for the identification of at least one operating characteristic of the food preparation apparatus (1) by means of the operating device (6); (b) prepare various types of operation adapted to at least one food preparation apparatus (1) by means of the operating device (6) on the basis of the automatic identification and offer process, by means of the user's line, of a selection between the types of operation, in which - for the setting of operating parameters of the selected type of operation, a user line, adapted to the operating characteristics, is prepared in the operating device (6), - the plurality of operating types have at least one temperature regulation, - for the preparation of the temperature regulation, a presence of at least one temperature sensor has been previously identified as an operating characteristic of the food preparation apparatus, and - Temperature phases are prepared by means of the user's line, which depend on at least one identified operating characteristic. 2. - Method according to claim 1, wherein the food preparation apparatus (1) is an electrically operated food preparation apparatus (1), which has a field reception means (14) for operation . 3. - Method according to one of the preceding claims, wherein the plurality of types of operation also presents: - a power control and / or - a program cycle 4. - Procedure according to claim 3, characterized in that during the power control by means of the user's grid power phases are prepared, which depend on at least one identified operating characteristic. 5. - Method according to one of the preceding claims, characterized in that the food preparation apparatus is a cookware (1) and the program cycle has a cooking program. 6. - Method according to one of the preceding claims, characterized in that at least one food preparation apparatus is a small appliance that has a type of operation: - Small appliance control. 7. - Method according to one of the preceding claims, characterized in that, in the case that in step (a) the food preparation apparatus is not recognized as suitable for operation in the operating device (6), the operating device (6) rejects an operation of food preparation apparatus. 8. - Method according to one of the preceding claims, characterized in that in the case that in step (a) the food preparation apparatus is recognized suitable for operation in the operating device (6), but has not could be identified for a user line, the user line prepares a prepared power control. 9. - Method according to one of the preceding claims, characterized in that in the case that in step (a) the food prelation apparatus is recognized as suitable for operation in the operating device, but no one has been identified Feature of operation relevant to a user's line, a predetermined power is prepared for the food preparation apparatus. 10. - Operating device (6) for the operation of a food preparation apparatus (1) with at least one energy transmission zone (13), characterized in that the operating device (6) is installed to execute a method according to one of the preceding claims. 11.- Operating device (6) according to claim 10, characterized in that the method eleven It can be done in each of the transmission zones of Jan ^ a (13). 12. Operating device (6) according to claim 10 or 11, characterized in that at least one of the energy transmission zones (13) is equipped for the inductive transmission of magnetic energy.