KR20240030927A - Induction heating device and control method of induction heating - Google Patents

Abstract

The present invention is a method of preventing overheating of food using a coil temperature sensor of an induction heating device, which includes: (a) initial output from a working coil built into the heating area of the induction heating device to a cooking container containing the food; Step in which heat is applied; (b) In the process of heating the cooking vessel by operating the working coil, temperature information of the working coil is sensed from a coil temperature sensor provided on the side of the working coil, and the temperature information is below a preset first reference temperature. determining whether the temperature is lower than the first reference temperature and maintaining the initial output of the working coil; and (c) when the temperature information exceeds the first reference temperature in step (b), check first time required information when the working coil changes by a preset first temperature, and calculating the amount of oil of the food in a preset manner using time required information, and reducing the initial output when the amount of oil of the food is determined to be less than a first reference value; Provides a control method including.

Description

Induction heating device and control method of induction heating {INDUCTION HEATING DEVICE AND CONTROL METHOD OF INDUCTION HEATING}

The present invention relates to an induction heating device and a control method for induction heating.

Electric ranges, which are currently widely used, are home appliances that use electric energy to heat an electric heater or a separate burner. Compared to gas ranges, there is no risk of gas leakage or explosion, it is easy to clean, and it has the advantage of low energy consumption due to its high thermal conductivity, so it is widely used as a substitute for gas ranges.

These electric ranges have an induction heater that uses an induction heating method. In this type of induction heater, when power is applied, a high frequency voltage of a certain magnitude is applied to the working coil to generate a magnetic field around the working coil, and the magnetic field lines of the induced magnetic field generated at this time create an eddy current inside the fire bowl. This generates eddy currents, and the crater is heated by this eddy current.

These electric ranges are so-called cooktops and are excellent in terms of safety because they allow cooking without an actual flame. Additionally, it has the advantage of achieving a simple and beautiful appearance.

Recently, research on the control of electric ranges has been actively conducted. Some prior technologies disclose technology for controlling an electric range using temperature information obtained from the electric range. As a representative example, Korean Patent No. 10-1671805 (induction heating cooker) is disclosed.

The prior art is provided with a plurality of temperature sensors to adjust or cancel the heating amount by detecting an unsafe situation where the distance between the cooking container and the temperature sensors is not constant due to the eccentricity of the cooking container or a deformation of the bottom, or a failure of the temperature sensor. The configuration begins. Specifically, it is a technology that controls the amount of heating using temperature difference, assuming that first and second temperature sensors are provided.

However, in actual cases, the coil temperature sensor of the electric range is located below the glass ceramic top, which has the disadvantage of not being able to sensitively measure temperature changes. Additionally, the temperature sensor of the electric range is located in the center, so temperature changes may be sensed differently depending on the shape of the bottom of the container. In the case where the center of the container is engraved and floating, there is a problem that the temperature change is perceived differently from the actual compared to the case where it is not engraved. This is a fatal problem that makes accurate control difficult when control is performed by trusting the temperature information. exists.

To solve this problem, there are cases where the coil temperature sensor is placed in a different location from the center, which increases the number of parts, man-hours, and material costs. The above-described prior art is comprised of a plurality of sensors, and therefore has disadvantages in terms of productivity and economic efficiency.

Korean Patent No. 10-1671805 (Induction heating cooker, published on October 26, 2016)

The control method according to an embodiment of the present disclosure is to detect overheating when cooking oil and adjust the output, regardless of the shape of the bottom of the cooking vessel, using only a coil temperature sensor provided in an existing induction heating device without a separate sensor or additional configuration. I would like to suggest a method.

A method of preventing overheating of food using a coil temperature sensor of an induction heating device according to an embodiment of the present disclosure, wherein (a) the food is Applying heat to the accommodated cooking vessel; (b) In the process of heating the cooking vessel by operating the working coil, temperature information of the working coil is sensed from a coil temperature sensor provided on the side of the working coil, and the temperature information is below a preset first reference temperature. determining whether the temperature is lower than the first reference temperature and maintaining the initial output of the working coil; and (c) when the temperature information exceeds the first reference temperature in step (b), check first time required information when the working coil changes by a preset first temperature, and calculating the amount of oil of the food in a preset manner using time required information, and reducing the initial output when the amount of oil of the food is determined to be less than a first reference value; Provides a control method including.

Alternatively, in step (c), (c1) when the first time required information corresponds to a first section less than the first time value, the amount of oil in the food is determined to be less than the first reference value, and the initial time value is determined to be less than the first reference value. reducing the output to a first output; Provides a control method including.

Alternatively, in step (c), (c2) if the first time required information is greater than or equal to the first time value, the second section in which the first time required information is greater than the first time value but less than the second time value. determining whether the first required time information corresponds to the second section, determining that the amount of oil in the food is greater than the first reference value but less than the second reference value, and reducing the initial output to the second output. ; Provides a control method further comprising:

Alternatively, in step (c), (c3), if the first time required information corresponds to a third section that is greater than or equal to the second time value, the amount of oil in the food is determined to be greater than or equal to the second reference value and the initial time value is determined. maintaining output; Provides a control method further comprising:

Alternatively, (d) in step (c2), if the first time required information corresponds to the second section, the temperature information of the working coil is continuously sensed from the coil temperature sensor, and the working coil Using the second time required information when the preset second temperature changes, it is determined whether there is a non-contact area with the heating area of the induction heating device among the bottom surface of the cooking vessel in a preset manner, and the presence or absence of the non-contact area is determined. controlling the output of the working coil based on; Provides a control method further comprising:

Alternatively, in step (d), when the second time required information corresponds to the second section, it is determined that there is no non-contact area on the bottom surface of the cooking vessel, and the initial output is reduced to the third output. When the second time required information corresponds to a third section that is greater than or equal to the second time value, it is determined that at least a portion of the bottom surface of the cooking vessel is a non-contact area, and a control method is provided to maintain the initial output. .

Alternatively, in step (d), (d1) if the second time required information corresponds to a third section that is greater than or equal to the second time value, the difference between the second time required information and the second time value is calculated. Using the method, determining a corresponding set section among the third sections subdivided into first to n-th set sections; and (d2) controlling the initial output based on the setting section determined in step (d1), wherein the greater the difference between the second required time information and the second time value, the greater the output of the working coil. forming, step; Provides a control method further comprising:

In addition, as an induction heating device for heating a cooking vessel according to an embodiment of the present invention, a user inputs an initial output to a working coil built into the heating area of the induction heating device so that heat is applied to the cooking container containing food. operation panel; A coil temperature sensor provided on the working coil side to sense temperature information of the working coil; an arithmetic unit that receives temperature information of the working coil from the coil temperature sensor and determines whether the temperature information is below a preset first reference temperature; When the temperature information of the working coil exceeds the first reference temperature, a time information collection unit that checks first time required information when the working coil changes by a preset first temperature; and a control unit that controls the output of the working coil based on the output control command of the working coil transmitted from the calculation unit. It includes, wherein the calculation unit determines whether the temperature information is below a preset first reference temperature, and if it is below the first reference temperature, maintains the initial output of the working coil, and the temperature information of the working coil is adjusted to the first reference temperature. 1 If the reference temperature is exceeded, the amount of oil of the food is calculated in a preset manner using the first time required information, but if the amount of oil of the food is determined to be less than the first reference value, the initial output is reduced. , provides induction heating devices.

The control method according to an embodiment of the present disclosure can control output by detecting overheating when cooking oil, regardless of the shape of the bottom surface of the cooking vessel, using only a coil temperature sensor provided in an existing induction heating device without a separate sensor or additional configuration. there is.

1 is a conceptual diagram schematically showing a control method according to an embodiment of the present disclosure.
Figure 2 is a flowchart of determining and controlling the amount of oil in a cooking vessel and the engraving on the bottom surface of the cooking vessel using a control method according to an embodiment of the present disclosure.
Figure 3 is a schematic diagram schematically showing a process of determining and controlling the amount of oil in a cooking vessel using a control method according to an embodiment of the present disclosure.
Figure 4 is a schematic diagram schematically showing a process of determining and controlling the shape of the bottom surface of a cooking vessel using a control method according to an embodiment of the present disclosure.
Figure 5 (A) shows a case where there is no engraving on the bottom of the cooking vessel, and (B) is a schematic diagram schematically showing the case where there is an engraving on the bottom of the cooking vessel.
Figure 6 is a flowchart of control according to the area of the non-contact area on the bottom surface of a cooking vessel using a control method according to an embodiment of the present disclosure.
Figure 7 is a schematic diagram dividing a third section for control according to the area of the non-contact area of the bottom surface of the cooking vessel in the control method according to an embodiment of the present disclosure.

Below, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts that are not related to the description are omitted, and similar parts are given similar reference numerals throughout the specification.

Throughout the specification, when a part is said to be “connected” to another part, this means not only when it is “directly connected,” but also when there are other components in between, and when there are other components in between. This also includes cases where they are “electrically connected.” Additionally, when a part "includes" a certain component, this means that it may further include other components rather than excluding other components, unless specifically stated to the contrary.

It is stated in advance that the 'induction heating device' used herein includes the currently widely used electric range, induction, etc., and that the present invention can be applied to all known means of applying heat to a cooking object using the induction heating method. do.

Hereinafter, the control method according to the present invention will be described with reference to the drawings.

1 is a conceptual diagram schematically showing a control method according to an embodiment of the present disclosure.

As shown in Figure 1, the induction heating device may have a plurality of heating zones. The heating area refers to the location where the cooking vessel is placed and is located on the glass ceramic top. Working coils (100A, 100B, 100C) are built into the position corresponding to the heating area under the glass ceramic top plate. Figure 1 illustrates an example of an induction heating device equipped with three heating zones.

Each of the three heating zones can have different outputs of the working coils (100A, 100B, 100C), so the user can use the most appropriate heating zone depending on the size of the cooking object or cooking vessel. A user operation panel 140 is provided on the front side of the glass ceramic top plate, and the output and time of each working coil (100A, 100B, 100C) can be adjusted by the user.

Coil temperature sensors (S1, S2, and S3) may be provided at the center of the working coils (100A, 100B, and 100C), respectively. The coil temperature sensors (S1, S2, and S3) are configured to sense the temperature information of the working coils (100A, 100B, and 100C) and transmit it to the time information collection unit 110.

The time information collection unit 110 is configured to check the first time required information when the working coils (100A, 100B, 100C) change by the first temperature, and a timer is built in for this purpose. That is, the first temperature can be understood as a concept of unit time.

Based on the temperature information transmitted through the coil temperature sensors (S1, S2, S3), it is configured to continuously collect the first time required information whenever the first temperature changes. In this application, the explanation is based on when the first temperature is changed once, but the time information collection unit 110 and the operation processing unit 120 receive information continuously, and the control method of this application is used during the operation of the induction heating device. Specify in advance that the same can be repeated.

The calculation processing unit 120 calculates the amount of oil and determines the structure of the bottom surface of the cooking vessel according to a preset method. Based on the information determined by the calculation processing unit 120, the output of the working coils 100A, 100B, and 100C is controlled through the control unit 130.

Figure 2 is a flowchart of determining and controlling the amount of oil in a cooking vessel and the engraving on the bottom surface of the cooking vessel using a control method according to an embodiment of the present disclosure.

Referring to FIG. 2, the control method according to the present invention includes steps S110 to S140.

Step S110 is a step in which heat is applied to the cooking container containing the food using the initial output from the working coil built in the heating area of the induction heating device. After placing the cooking vessel on the heating area of the induction heating device, a control signal is input through the user operation panel 140 and operated.

Step (S120) is a process in which the working coils (100A, 100B, 100C) operate to heat the cooking vessel, and the working coils (100A, 100B, 100C) operate to detect a working temperature sensor (S1, S2, S3). The temperature information of the coils (100A, 100B, 100C) is sensed, and it is determined whether the temperature information is below a preset first reference temperature. If the temperature information is below the first reference temperature, the initial temperature of the working coils (100A, 100B, 100C) is determined. This is the step to maintain output.

That is, when the temperature information collected from the coil temperature sensors (S1, S2, S3) is below the first reference temperature, the output is not controlled and the initial output initially input by the user is maintained. This is because it is considered that the cooking vessel has not yet overheated, so there is no need to forcibly control the output separately. Here, the first reference temperature can be set in advance by the designer, and each of the three working coils (100A, 100B, 100C) can be formed differently.

Since the output of the three working coils (100A, 100B, and 100C) may be different from each other, it is preferable that the first reference temperature is also set individually to prevent overheating.

In step S130, when the temperature information exceeds the first reference temperature in step S120, the first time required for the working coil to change by the preset first temperature is checked, and the first The amount of oil in the food is calculated in a preset manner using the time required information, and if the amount of oil in the food is determined to be less than the first reference value, the initial output is reduced.

That is, step S130 assumes that the temperature information exceeds the first reference temperature. Exceeding the first reference temperature means that an overheating risk state has been reached, so control is performed in an overheating risk state.

Figure 3 is a schematic diagram schematically showing a process of determining and controlling the amount of oil in a cooking vessel using a control method according to an embodiment of the present disclosure.

The description will be made with reference to FIG. 3, and the following description will be made based on the working coil (100A) and the coil temperature sensor (S1).

The first time required information provided from the coil temperature sensor S1 may be determined as one of three sections. Sections are divided using preset first and second time values.

The 'first section' refers to a time range from 0 to less than the first time value, the 'second section' refers to a time range between the first time value and the second time value, and the 'third section' refers to the second time value or more.

If the first time required information corresponds to the first section, the amount of oil in the food is determined to be less than the first reference value. The fact that the first time required information corresponds to the first section means that the time is relatively short, and the temperature rises at a rapid rate within a short period of time. For convenience of explanation, the amount of oil below the first standard value can be considered a 'small amount'.

Since the amount of oil is small, if the working coil (100A) is operated with the current output, it can quickly change from an overheating risk state to an overheating state. For this purpose, it is necessary to reduce the current output (initial output) to the first output.

If the first time required information corresponds to the second section, the amount of oil in the food is determined to be greater than the first standard value but less than the second standard value. This means that compared to the first section, the amount of oil is relatively greater. This is because it took more time to raise the temperature to the same temperature as the first temperature. For convenience of explanation, the amount of oil above the first standard value but below the second standard value can be regarded as 'weight'. In this case, if the initial output is maintained, it switches to an overheated state, so it is necessary to reduce it to the second output. Here, the second output is set to a relatively large value compared to the above-described first output.

If the first time required information corresponds to the third section, the amount of oil in the food is judged to be greater than the second standard value, and for convenience of explanation, it can be regarded as a 'large' amount of oil. If the first time required information corresponds to the third section, it is considered to be in a normal heating state, and the initial output is maintained as is. In this way, since the normal heating state is determined by the second time value, it is preferable that the second time value is set to a relatively large value. To this end, the size of the first section and the size of the second section may be formed differently.

Figure 4 is a schematic diagram schematically showing a process of determining and controlling the shape of the bottom surface of a cooking vessel using a control method according to an embodiment of the present disclosure. Figure 5 (A) shows a case where there is no engraving on the bottom of the cooking vessel, and (B) is a schematic diagram schematically showing the case where there is an engraving on the bottom of the cooking vessel.

The process of determining the non-contact area of the bottom surface of a cooking vessel and the output control method will be described with reference to FIGS. 4 and 5 together.

FIG. 5 shows a working coil 100A provided below the upper plate 103 of the main body frame 101. (A) shows a case where there is no engraving on the bottom of the cooking vessel, and (B) is a schematic diagram schematically showing the case where there is an engraving on the bottom of the cooking vessel. (B) shows that an empty space is formed between the bottom surface of the cooking vessel (P) and the top plate 103.

If the first time required information corresponds to the second section, the decision is made using the second time required information when the preset second temperature changes. At this time, the second temperature may be set to a value different from the above-described first temperature.

That is, if the first time required information corresponds to the second section, it is configured to obtain the second time required information again. If the second time required information corresponds to the second section again, it is determined that there is no non-contact area on the bottom surface of the cooking vessel, and the initial output is reduced to the third output.

In other words, when the entire bottom surface of the cooking vessel is in contact with the heating area, the heat transfer efficiency is the highest, and if the current initial output is maintained, there is a high possibility of entering an overheating state. It is desirable to design it to reduce again to the third output when it has already been reduced to the second output.

If the second time required information corresponds to the first section, it is also determined that there is no non-contact area on the bottom surface of the cooking vessel. However, since the second temperature has risen within a relatively short period of time, it is desirable to reduce the fourth output to a level lower than the third output.

On the contrary, if the second time required information corresponds to the third section, it is defined that there is a non-contact area on the bottom surface of the cooking vessel. In other words, it is determined that heat transfer efficiency is low due to the presence of an engraved portion on the bottom of the cooking vessel. Heat transfer efficiency is the most important factor in induction heating devices, so in this case, it can be set to maintain the initial output.

Due to the presence of the non-contact area, heat transfer is not good, and it is judged that it takes a relatively long time to change the second temperature. As an example, rather than maintaining the initial output, control may be made to increase the output to a limited extent. Output control is performed when the current initial output is judged to be weak for cooking.

Figure 6 is a flowchart of control according to the area of the non-contact area on the bottom surface of a cooking vessel using a control method according to an embodiment of the present disclosure. Figure 7 is a schematic diagram dividing a third section for control according to the area of the non-contact area of the bottom surface of the cooking vessel in the control method according to an embodiment of the present invention.

Referring to FIGS. 6 and 7, the process of controlling the output of the working coil by dividing the third section again will be described.

Figure 7 shows a state in which a third section is divided for control according to the area of the non-contact area on the bottom surface of the cooking vessel. The purpose of dividing the third section is to precisely control the output of the working coil (100A) using the difference between the second required time information and the second time value.

The control method for this includes steps S141 and S142.

In step S141, if the second required time information corresponds to a third section that is greater than or equal to the second time value, the first to nth set sections are selected using the difference between the second required time information and the second time value. This is the step of determining the corresponding setting section among the third sections subdivided into .

Step S142 is a step of controlling the initial output based on the setting section determined in step S141. The greater the difference between the second required time information and the second time value, the greater the output of the working coil. This is the forming stage. In other words, as the absolute value of the second required time information increases, the output value of the working coil (100A) desired by the user can be provided by maintaining the output value of the working coil relatively large.

In the present invention, the above embodiment is an example and the present invention is not limited thereto. Anything that has substantially the same structure and achieves the same effect as the technical idea described in the claims of the present invention is included in the technical scope of the present invention.

100A, 100B, 100C: Working coil
110: Time information collection department
120: Operation processing unit
130: control unit
140: User operation panel
P: Cooking container

Claims (8)

In the control method of the induction heating device,
(a) applying heat to the cooking container containing the food at an initial output from a working coil built in the heating area of the induction heating device;
(b) In the process of heating the cooking vessel by operating the working coil, temperature information of the working coil is sensed from a coil temperature sensor provided on the side of the working coil, and the temperature information is below a preset first reference temperature. determining whether the temperature is lower than the first reference temperature and maintaining the initial output of the working coil; and
(c) If the temperature information exceeds the first reference temperature in step (b), check the first time required for the working coil to change by the preset first temperature, and check the first time required for the working coil to change by the preset first temperature. calculating the amount of oil of the food in a preset manner using time information, and reducing the initial output when the amount of oil of the food is determined to be less than a first reference value; Including,
Control method. According to paragraph 1,
In step (c),
(c1) when the first time required information corresponds to a first section that is less than the first time value, determining that the amount of oil in the food is less than the first reference value and reducing the initial output to the first output; Including,
Control method. According to paragraph 2,
In step (c),
(c2) If the first time required information is greater than or equal to the first time value, determine whether the first time required information corresponds to a second section that is greater than the first time value but less than the second time value,
If the first time required information corresponds to the second section, determining the amount of oil of the food to be greater than the first reference value but less than the second reference value and reducing the initial output to the second output; Containing more,
Control method. According to paragraph 3,
In step (c),
(c3) when the first time required information corresponds to a third section that is greater than or equal to the second time value, determining the amount of oil in the food to be greater than or equal to the second reference value and maintaining the initial output; Containing more,
Control method. According to paragraph 3,
(d) In step (c2), if the first time required information corresponds to the second section, the temperature information of the working coil is continuously sensed from the coil temperature sensor,
Using the second time required information when the working coil changes by the preset second temperature, it is determined whether there is a non-contact area with the heating area of the induction heating device among the bottom surface of the cooking vessel in a preset manner, and the non-contact Controlling the output of the working coil based on the presence or absence of an area; Containing more,
Control method. According to clause 5,
In step (d),
If the second time required information corresponds to the second section, it is determined that there is no non-contact area on the bottom surface of the cooking vessel, and the initial output is reduced to the third output,
If the second time required information corresponds to a third section that is more than the second time value, it is determined that at least a portion of the bottom surface of the cooking vessel is a non-contact area, and the initial output is maintained.
Control method. According to clause 6,
In step (d),
(d1) If the second time required information corresponds to a third section that is greater than or equal to the second time value, the difference between the second time required information and the second time value is used to move to the first to nth set sections. determining a corresponding set section among the segmented third sections; and
(d2) A step of controlling the initial output based on the setting section determined in step (d1), wherein the greater the difference between the second required time information and the second time value, the greater the output of the working coil. ordering, step; Containing more,
Control method. An induction heating device that heats a cooking vessel,
a user operation panel for inputting an initial output to a working coil built in a heating area of the induction heating device so that heat is applied to the cooking container containing the food;
A coil temperature sensor provided on the working coil side to sense temperature information of the working coil;
an arithmetic unit that receives temperature information of the working coil from the coil temperature sensor and determines whether the temperature information is below a preset first reference temperature;
When the temperature information of the working coil exceeds the first reference temperature, a time information collection unit that checks first time required information when the working coil changes by a preset first temperature; and
A control unit that controls the output of the working coil based on the output control command of the working coil transmitted from the calculation unit; Includes,
The calculation unit is,
Determine whether the temperature information is below a preset first reference temperature and, if below the first reference temperature, maintain the initial output of the working coil,
When the temperature information of the working coil exceeds the first reference temperature, the amount of oil of the food is calculated in a preset manner using the first time required information, but the amount of oil of the food is calculated in a preset manner when the amount of oil of the food is less than the first reference value. If determined, reducing the initial output,
Induction heating device.