SI26048A

SI26048A - Container sensor calibration device

Info

Publication number: SI26048A
Application number: SI202000171A
Authority: SI
Inventors: Albin Smrkre
Original assignee: Smrke Albin
Priority date: 2020-09-29
Filing date: 2020-09-29
Publication date: 2022-03-31

Abstract

Naprava za kalibracijo senzorja dna posode in metoda za kalibracijo senzorja dna omogočata kvalitetno zajemanje podatkov pri kuhanju in z algoritmi kuhanja tudi precizno regulacijo energije v procesu priprave hrane. Tehnični problem, ki ga predložena naprava uspešno rešuje je definiranje parametrov za kuhanje pri različnih posodah, štedilnikih in vseh mogočih načinih kuhanja. Z kalibracijskim postopkom se izmerjeni parametri preračunajo v točno temperaturo pri določenih posodah i pogojih kuhanja. To je pomembno ker točna temperatura omogoča zdravo pripravo hrane - pregreto olje je kancerogeno, kuhanje brez vode brez znane temperature dna posode in pokrovke ni mogoče in pregrevanje hrane uničuje proteine in druge na temperaturo občutljive sestavine v hrani.The device for calibration of the bottom sensor of the pan and the method for calibration of the bottom sensor enable high-quality data acquisition during cooking and, with cooking algorithms, also precise regulation of energy in the process of food preparation. The technical problem that the presented device successfully solves is the definition of cooking parameters for different dishes, stoves and all possible cooking methods. With the calibration procedure, the measured parameters are converted into the exact temperature at certain dishes and cooking conditions. This is important because the right temperature allows healthy food preparation - overheated oil is carcinogenic, cooking without water without a known temperature of the bottom of the pan and lid is not possible and overheating food destroys proteins and other temperature-sensitive ingredients in food.

Description

Naprava za kalibracijo senzorja dna posodeDevice for calibrating the pan bottom sensor

Tehnični problem, ki ga predložena naprava uspešno rešuje, je nov način mejenja temperature pri kuhanju v cilju kalibriranja senzorja dna posode za različne parametre posod in štedilnikov. Za izračun korekcijskih in kalibracijskih parametrov je definirana metoda kako se parametri uporabljajo za različne vrtse kuhanja in način meritev.The technical problem that the presented device successfully solves is a new way of changing the temperature during cooking in order to calibrate the sensor of the bottom of the container for different parameters of containers and stoves. For the calculation of correction and calibration parameters, a method is defined, how the parameters are used for different types of cooking and the method of measurement.

Današnje stanje na področju regulacije energije pri kuhanju in regulaciji energije se ni spremenilo že nekaj desetletij. Kljub velikemu napredku pri načinu upravljanja z energijo pri kuhalnih ploščah vezano za razvoj novih tehnologij, predvsem indukcije je način regulacije ostal isti kot pri klasičnih. Hrani prilagojene temperaturne regulacije ni v standardnih napravah na tržišču.Today's situation in the field of energy regulation in cooking and energy regulation has not changed for several decades. Despite the great progress in the method of energy management for hobs related to the development of new technologies, especially induction, the method of regulation remained the same as for classic ones. Food-adapted temperature regulation is not found in standard devices on the market.

Proizvajalci ne upoštevajo da je potrebno za kvalitetno pripravo hrane imeti točno temperaturno regulacijo. Na tak način se hrana ne pregrava, kar posledično pomeni, da olja, ki drugače izgorijo vsebujejo veliko škodljivih tvari in hkrati se pri temperaturni regulaciji ne uničujemo temperaturno občutljive proteine, vitamine in druge koristne sestavine hrane. Posebej pomembno je da tako lahko kuhamo z minimalnimi količinami tekočine ali sploh brez tekočine kar omogoča, da v hrani ostanejo vse sestavine in se ne uničijo z kuhanjem.Manufacturers do not take into account that it is necessary to have accurate temperature regulation for quality food preparation. In this way, the food does not burn, which means that the oils that otherwise burn contain many harmful substances, and at the same time, temperature-sensitive proteins, vitamins and other useful food components are not destroyed during temperature regulation. It is particularly important that we can cook this way with minimal amounts of liquid or without liquid at all, which allows all the ingredients to remain in the food and not be destroyed by cooking.

Naprava po izumu omogoča točno regulacijo energije in dovajanje točno potrebne količine energije in s tem tudi velik prihranek energije. Naprava je razširjena uporabe povezanega kuhanja z multisenzorsko tehnologijo za kuhanje, ki uporablja brezžično mrežo kuhalnih senzorjev za regulacijo energije pri kuhanju.The device according to the invention enables precise regulation of energy and delivery of exactly the required amount of energy, and thus a great saving of energy. The device is an extended use of connected cooking with multi-sensor cooking technology that uses a wireless network of cooking sensors to regulate cooking energy.

Naprava po izumu omogoča, da se kuhalni senzor dna , ki ima največkra zelo slabo natančnost kalibrira na konkretni posodi in s tem omogoča kuhanje in merjenje temperature z večjo točnostjo.The device according to the invention allows the bottom cooking sensor, which has a very poor accuracy at most, to be calibrated on a concrete container and thus enables cooking and temperature measurement with greater accuracy.

Detaljno bo razložen način delovanja s pomočjo izvedenih primerov, ki niso edini možni in prikazani bodo rezultati praktičnih testov pri kuhanju.The method of operation will be explained in detail with the help of implemented examples, which are not the only possible ones, and the results of practical cooking tests will be shown.

V preteklosti je bilo kar nekaj poskusov rešiti te probleme s pomočjo merjenja temperature. Njihova praktična uporabna vrednost je mala in niso našli praktične uporabe na tržišču.In the past, there have been quite a few attempts to solve these problems with the help of temperature measurement. Their practical use value is small and they have not found practical use in the market.

Rešitev problema kvalitetne regulacije energije pri kuhanju je dala multisenzorska tehnologija opisana v EP 0820573. Osnova je brezžična komunikacija med štedilnikom in multisenzorskim senzorjem kuhanja na pokrovki ali v ročki. Naprava po izumu je integralni del multisenzorske tehnologije za kuhanje ki se specifično nanaša na kalibracijo merjenja temperature na dnu posode.The multisensor technology described in EP 0820573 provided a solution to the problem of quality energy regulation during cooking. The basis is wireless communication between the stove and the multisensor cooking sensor on the lid or in the handle. The device according to the invention is an integral part of the multisensor technology for cooking, which specifically refers to the calibration of the temperature measurement at the bottom of the container.

Vedno je cilj multisenzorske tehnologije bil iuporabiti in razviti senzorje, ki bodo dovolj poceni, da se tudi v realnem štedilniku lahko uporabijo. Tako je tudi pri napravi za kalibracijo senzorju za temperaturo dna.The goal of multisensor technology has always been to use and develop sensors that are cheap enough to be used in a real stove. This is also the case with the device for calibrating the bottom temperature sensor.

Naprava in metoda bosta razloženi detaljno s pomočjo slik, ki so:The device and method will be explained in detail with the help of pictures, which are:

Slika 1 prikazuje posodo z kuhalno ploščo in grelcemFigure 1 shows a pan with a hotplate and a heater

Slika 2 prikazuje napravo za kalibracijo po izumuFigure 2 shows a calibration device according to the invention

Slika 3 prikazuje prikaz temperaturnih in drugih parametrov v postopku kalibracijeFigure 3 shows the display of temperature and other parameters in the calibration process

Slika 4 prikazuje tabelo shranjenih parametrov za korekcijoFigure 4 shows a table of stored correction parameters

Slika 5 prikazuje postopek procesa kalibracije in kuhanjaFigure 5 shows the procedure of the calibration and cooking process

Na sliki 1 je prikazan naprava za kuhanje 1 z posodo za kuhanje 2 na kateri je prikazana hrana 3 . Izpod kuhalne površine, ki je največkrat keramično steklo je grelec 4 in naprava za merjenje temperature 5 z senzorjem za vrsto posode.Figure 1 shows a cooking device 1 with a cooking container 2 on which food 3 is displayed. Under the cooking surface, which is mostly ceramic glass, there is a heater 4 and a temperature measuring device 5 with a sensor for the type of container.

Na sliki 2 je prikazan presek skozi posodo v procesu kalibracije kjer je prikazana naprava za kalibracijo 6 , ki je predmet izuma. V našem izvedbenem primeru je upravljana enota 8 in 7 postavljena v štedilniku ali izven štedilnika, kar pa ni edini način postavljanja v sistemu kalibracije.Figure 2 shows a section through the container in the calibration process where the calibration device 6, which is the subject of the invention, is shown. In our embodiment, the controlled unit 8 and 7 are placed in the stove or outside the stove, which is not the only way of placement in the calibration system.

Na sliki 3 so prikazani časovni diagrami spremembe moči 9 , časovni diagram sprememembe izmerjene temperature dna temp 1 10 ki jo meri naprava 5, časovni diagram izmerjene temperature temp k, ki jo meri kalibracijski senzor 6 in tudi časovni potek kalibracijskega faktorja fk 12. Kalibracijski način delovanja je standardni način delovanja naprave za kuhanje. Cilj kalibracijskega postopka in naprave je da čim bolj točno določi parametre za posodo, ki enoznačno določajo korekcijski faktor za določanje temperature kuhanja na osnovi izmerjene temperature na senzorju vgrajenem v kuhalniku za merjenje temperature dna.Figure 3 shows the time diagrams of the power change 9, the time diagram of the change in the measured bottom temperature temp 1 10 measured by the device 5, the time diagram of the measured temperature temp k measured by the calibration sensor 6 and also the time course of the calibration factor fk 12. Calibration mode operating mode is the standard operating mode of the cooking device. The aim of the calibration procedure and the device is to determine as accurately as possible the parameters for the vessel, which unambiguously determine the correction factor for determining the cooking temperature based on the measured temperature on the sensor installed in the cooker for measuring the bottom temperature.

Slika 4 prikazuje tabelo, v kateri se za vsako vrsto posode 13 v določenem področju korekcijskega faktorja posode fc 14 določijo temperaturni koeficienti korekcije za posamezna temperaturna stanja 15Figure 4 shows a table in which temperature correction coefficients for individual temperature states 15 are determined for each type of container 13 in a certain area of the container correction factor fc 14

Slika 5 prikazuje postopek kalibracije. Ker se posode razlikujejo med sabo zaradi materiala, površine dna in strukture posode je postopek pri segrevanju posode:Figure 5 shows the calibration process. Since the containers differ from each other due to the material, bottom surface and structure of the container, the procedure for heating the container is:

• Z aktiviranjem kuhalnega procesa na kuhalnem aparatu se aktivira program 16.• By activating the cooking process on the cooker, program 16 is activated.

• Naprava za merjenje temperature ima v sebi senzor za specifikacijo posode, ki izmeri factor fc 17 • Na osnovi izmerjen vrednosti fc program nadaljuje z gretjem 20 , če je izmerjena vrednost v določenem območju fc 14. Pri gretju upošteva koeficiente korekcije 15 • Na osnovi izmerjene vrednosti fc program kuhanja najprej aktivira program kalibracije na napravi za kuhanje, če izmerjena vrednost fc ni bila v določenem območju 19 , ki bi omogočal kvalitetno regulacijo na osnovi izmerjene vrednosti. V programu kalibracije se uporabniku na uporabniškem vmesniku prikaže obvestilo, da postavi napravo za kalibracijo v sredino posode na mesto kjer je naprava za merjenje temperature dna v sami napravi za kuhanje. Naprava je brezžična in z pritiskom na gumb na napravi za kalibracijo se začne postopek. Kuhalna naprava segreva posodo z določenim procentom moči in meri temperaturo dna, temperaturo kalibracijske naprave po v naprej določenih temperaturnih intervalih. V praksi največkrat kalibracija poteka na več določenih nivojev od 30 - 250 stopinj C z poudarkom na temperaturah okrog 100 stopinj. Postopek je sestavljen iz segrevanja in ohlajevanja.• The temperature measuring device has a container specification sensor that measures the factor fc 17 • Based on the measured value of fc, the program continues with heating 20 if the measured value is in a certain range fc 14. During heating, it takes into account the correction coefficients 15 • Based on the measured value values of fc, the cooking program first activates the calibration program on the cooking device, if the measured value of fc was not in a certain range 19, which would enable quality regulation based on the measured value. In the calibration program, a notification is displayed to the user on the user interface to place the calibration device in the middle of the container in the place where the device for measuring the temperature of the bottom is in the cooking device itself. The device is wireless and pressing a button on the device starts the calibration process. The cooking device heats the container with a certain percentage of power and measures the temperature of the bottom, the temperature of the calibration device at predetermined temperature intervals. In practice, most often the calibration takes place at several specific levels from 30 - 250 degrees C with an emphasis on temperatures around 100 degrees. The process consists of heating and cooling.

Na osnovi izmerjenih vrednosti se izračunajo faktorji korekcije fk , ki se shranijo v spomin kuhalne naprave in , ki jih pri vsakem začetku kuhanja naprava pregleda in upošteva pri vsakem nadaljevanju kuhanja.Based on the measured values, the correction factors fk are calculated, which are stored in the cooking device's memory and which are checked by the device every time cooking is started and taken into account every time cooking is continued.

V osnovi je tabela za standardne posode na začetku že v programu kuhalne naprave, naprava za kalibracijo pa omogoča uporabnikom tudi individualne posebne kalibracije za posebne posode.Basically, the table for standard containers is already in the program of the cooking device at the beginning, and the calibration device also allows users to carry out individual special calibrations for special containers.

Naprava za kalibracijo omogoča večkratno izboljšanje točnosti meritev in s tem tudi kuhanja. Pri kuhanju so najvažnejši parametri, ki se upoštevajo pri definirajo posameznih faz so:The calibration device makes it possible to repeatedly improve the accuracy of measurements and thus cooking. When cooking, the most important parameters that are taken into account when defining individual phases are:

• Čas kuhanja, • Temperatura kuhanja, • Vrsta senzorja za optimalno določanje temperature hrane • Začetna moč gretja • Informacija o mešanju, obračanje ali drugi postopki ki jih kuharji uporabljajo • Informacija ali je potrebno kuhanje z pokrovko ali odkrito • Drugi potrebni elementi• Cooking time, • Cooking temperature, • Type of sensor for optimal determination of food temperature • Initial heating power • Information on mixing, turning or other procedures used by chefs • Information on whether cooking with a lid or uncovered is required • Other necessary elements

Temperatura je posebej pomembna in z povečanjem točnosti se za vsak tudi tako kompliciran način kuhanja priprava poenostavi in priprava hrane je enostavna, zdrava, ker je določena temperatura optimalna za ohranjanje vitaminov in drugih temperaturno občutljivih hranljivih sestavin. Pri pravilni regulaciji energije se prihrani več kot 50% energije in pri kontroliranem segrevanju olja ta ne vsebujejo kancerogene stvari.The temperature is particularly important, and by increasing the accuracy, even for such a complicated cooking method, the preparation is simplified and food preparation is easy and healthy, because a certain temperature is optimal for preserving vitamins and other temperature-sensitive nutrients. With proper energy regulation, more than 50% of energy is saved, and with controlled heating of the oil, it does not contain carcinogenic substances.

Claims

1. Device for calibrating the pan bottom sensor, characterized in that the wireless (6) or wired temperature sensor is connected to a wireless or wired part built into the cooking plate (7) or outside the cooking plate (8) and enables temperature measurement during the cooking process .

2. Device according to claim 1, characterized by the fact that the device (5) measures and stores data for the entire time course of cooking for the supplied energy, temperature changes temp k, time course of the calibration factor fk (12).

3. The method for calibrating the pan bottom sensor, characterized by determining the parameters for the pan and unambiguously determining the correction factor for determining the cooking temperature based on the temperature difference between the sensor installed in the cooker for measuring the bottom temperature and the pan bottom sensor calibration device.

4. The method according to claim 3, characterized by the fact that temperature correction coefficients for individual temperature conditions (15) are determined for each type of container (13) in a certain area of the container correction factor fc (14)

5. The method according to claim 3, characterized by the fact that, in the calibration procedure, the categories of containers are uniquely determined independently of the material, the surface of the bottom and the structure of the container and the method of heating.

6. The method according to claim 3, characterized by the fact that by activating the cooking process on the cooking appliance, the calibration program (16) is activated, which determines the container factor fc (17)

7. The method according to claim 3, characterized by the fact that, based on the measured value of fc, the program continues with heating (20, if the measured value is in a certain range of fc (14), takes into account correction coefficients during heating (15)

8. The method according to claim 3, characterized by the fact that, based on the measured value of fc, the cooking program first activates the calibration program on the cooking device, if the measured value of fc was not in a certain range (19), which would enable quality regulation based on the measured value .

9. The method according to claim 3, characterized by the fact that a notification is displayed to the user on the user interface to place the calibration device in the middle of the container at the place where the device for measuring the temperature of the bottom is in the cooking device itself.

10. The method according to claim 3, characterized in that the device is wireless and that the calibration process starts by pressing the button on the calibration device.

11. The method according to claim 3, characterized by the fact that the cooking device heats the container with a certain percentage of power and measures the temperature of the bottom, the temperature of the calibration device for predetermined temperatures.

12. The method according to claim 3, characterized by the fact that the calibration takes place in the heating process and in the cooling process to several specific levels from 30 - 250 degrees with an emphasis on temperatures around 100 degrees.

13. The method according to claim 3, characterized by the fact that the correction factors fk are calculated on the basis of the measured values, which are stored in the memory of the cooking device and which are checked by the device at each start of cooking and taken into account at each continuation of cooking.

14. The method according to claim 3, characterized by the fact that the table for standard containers is initially already in the program of the cooking device, and the calibration device also enables users to perform individual special calibrations for special containers.

15. The method according to claim 3, characterized by the fact that the calibration method enables the accuracy of the measurements to be improved with each new cooking process and thus also the cooking.