WO2020182262A1 - Bouilloire chauffée par induction - Google Patents

Bouilloire chauffée par induction Download PDF

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Publication number
WO2020182262A1
WO2020182262A1 PCT/DK2020/050065 DK2020050065W WO2020182262A1 WO 2020182262 A1 WO2020182262 A1 WO 2020182262A1 DK 2020050065 W DK2020050065 W DK 2020050065W WO 2020182262 A1 WO2020182262 A1 WO 2020182262A1
Authority
WO
WIPO (PCT)
Prior art keywords
kettle
bowl
induction
induction heated
temperature
Prior art date
Application number
PCT/DK2020/050065
Other languages
English (en)
Inventor
Søren Hansen
Jesper LARFORT
Original Assignee
Norqi Aps
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Norqi Aps filed Critical Norqi Aps
Priority to EP20715271.1A priority Critical patent/EP3939385A1/fr
Publication of WO2020182262A1 publication Critical patent/WO2020182262A1/fr

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side

Definitions

  • This invention relates to an induction heated kettle.
  • Prior art kettles have the disadvantages that they are made of many parts, both mechanical and parts for making pressure, and they need a surrounding jacket, are heavy, complicated to install, maintain and use and they are not very good to keep a constant temperature when making food.
  • a kettle that comprises fewer mechanical parts, that requires no jacket, that has a reduced weight, that is easy to install, that requires less or no maintenance, that requires no pressured part, and that is simple to use for the user and easy and fast to control in order to maintain a constant temperature when making food.
  • EP453634A2 discloses a domestic cooking system including a base defining one or more cooking locations, electromagnetic induction apparatus for heating a food at the cooking location and apparatus for automatic stirring of the food at the cooking location.
  • the cooking system comprises a separate heating unit and separate cooking utensils. Accordingly, the heating unit cannot be controlling on the basis of the temperature of the cooking utensils.
  • US2007000915A1 discloses a multiple layer clad article of cookware has an upper rim wherein the inner and outer layers of the cladding, generally stainless steel, are joined together by a weld that covers and protects the one or more inner layers.
  • the inner layers are alternatively at least one of copper and aluminium, or combinations of the same.
  • the object of the present invention can be achieved by an induction heated kettle as defined in claim 1.
  • Preferred embodiments are defined in the dependent sub claims, explained in the following description and illustrated in the accompanying drawings.
  • the induction heated kettle according to the invention is an induction heated kettle comprising a bowl having a bottom comprising a material suitable for being heated by generate eddy currents generated by an electromagnetic field, wherein the kettle comprises:
  • one or more induction coils arranged to generate one or more electromagnetic fields that generate eddy currents in the bottom of the bowl, wherein the bowl and the one or more induction coils are integrated in the induction heated kettle, wherein at least one temperature sensor is arranged to measure a temperature of the bowl.
  • the kettle comprises a single induction coil arranged to generate an electromagnetic field that generates eddy currents in the bottom of the bowl.
  • the kettle comprises two induction coils arranged to generate electromagnetic fields that generate eddy currents in the bottom of the bowl.
  • the kettle comprises four induction coils arranged to generate electromagnetic fields that generate eddy currents in the bottom of the bowl.
  • the kettle comprises more than four (e.g. 6 or 8 or more) induction coils arranged to generate electromagnetic fields that generate eddy currents in the bottom of the bowl.
  • the bowl comprises several temperature sensors each being arranged to measure a temperature of the bowl.
  • the at least one temperature sensor is arranged in a hole provided in the bowl.
  • At least one temperature sensor is arranged to measure a temperature of the bottom of the bowl.
  • the bowl comprises several temperature sensors each being arranged to measure a temperature of the bottom of the bowl.
  • the material suitable for being heated by generate eddy currents is a ferromagnetic material.
  • the material suitable for being heated by generate eddy currents is iron.
  • the material suitable for being heated by generate eddy currents is steel.
  • the material suitable for being heated by generate eddy currents is stainless steel.
  • the bottom of the bowl comprises a plate comprising several metal layers.
  • the bottom of the bowl comprises a sandwich plate having three metal layers.
  • the middle layer arranged between the top layer and the bottom layer of the sandwich plate comprises aluminum.
  • the middle layer arranged between the top layer and the bottom layer of the sandwich plate is made of aluminum.
  • the top layer is made of stainless steel. This may be an advantage due to its durability. Moreover, stainless steel is easy to clean and has large mechanical strength.
  • the kettle comprises a number of metal cores made in a ferromagnetic material.
  • the kettle comprises a number of metal cores made in a ferromagnetic ceramic material.
  • the kettle comprises a number of ferrite cores.
  • the cores are preferably arranged below the one or more induction coils.
  • the cores can be used to control (limit the extension of) the electromagnetic field(s).
  • the kettle comprises an alternating current (AC) generator electrically connected to the one or more induction coils.
  • AC alternating current
  • the AC generator is arranged and configured to generate an AC that enables one or more electromagnetic fields to be generated by means of the one or more induction coils.
  • the kettle comprises a control unit arranged and configured to receive information from the at least one temperature sensor and to control the AC generator.
  • the AC generator it is possible to regulate the AC generator on the basis of data from at least one temperature sensor. Accordingly, the temperature of the bowl can be controlled on the basis of the data from at least one temperature sensor.
  • the kettle comprises a stirring mechanism for stirring ingredients in the bowl.
  • the stirring mechanism comprises a centrally arranged shaft.
  • the stirring mechanism comprises a centrally arranged shaft arranged inside a sleeve.
  • the stirring mechanism comprises an electric motor and a frequency inverter for controlling the speed of the motor.
  • the motor is an AC motor.
  • the motor is a three-phase AC motor.
  • the motor is a DC motor.
  • the kettle comprises a number of legs allowing the kettle to be positioned on a floor.
  • the kettle comprises four legs.
  • the kettle comprises six legs.
  • the kettle comprises eight legs.
  • the kettle comprises a mounting structure for mounting the kettle to a floor.
  • the kettle comprises an insulation structure arranged between the bottom of the bowl and the one or more induction coils.
  • the insulation structure can protect the coils against the heat generated in the
  • the insulation structure is an insulation layer.
  • the insulation structure is made of a ceramic material (e.g. having a wool-like structure).
  • the insulation structure is made of a ceramic material comprising S1O2, CaO and MgO.
  • the kettle comprises a temperature sensor arranged to detect a temperature of the one or more induction coils.
  • the kettle for each of the one or more induction coils, the kettle comprises a corresponding temperature sensor arranged to detect a temperature of the relevant induction coil.
  • control unit is configured to receive temperature data detected by the one or more temperature sensors.
  • the bowl comprises one or more cooling fluid guiding structures arranged to allow a cooling fluid flow through the one or more cooling fluid guiding structures and hereby carry out heat exchange in order to change (e.g. reduce) the temperature of the bowl and/or the contents of the bowl.
  • the fluid guiding structure(s) are provided in a side wall of the that the bowl.
  • one or more of the at least one temperature sensors are arranged in a mounting arrangement comprising a force generating structure arranged to keep the temperature sensor in contact with the bottom of the bowl or with a thermally conducting structure arranged between the temperature sensor and the bottom.
  • the force generating structure is a spring.
  • the force generating structure is mounted in a bracket.
  • the volume of the bowl is at least 75 liters.
  • the kettle comprises a tilt mechanism.
  • Fig. 1 shows an example of prior art
  • Fig. 2 shows a prior art mounting frame
  • Fig. 3 shows a cross-sectional view of a prior art steam kettle
  • Fig. 4 shows a kettle according to the invention
  • Fig. 5 shows a close-up view of the bottom of a bowl of a kettle according to the invention
  • Fig. 6 shows a kettle according to the invention
  • Fig. 7 shows a sandwich plate of a bowl of a kettle according to the invention
  • Fig. 8 shows an induction coil arrangement of a kettle according to the invention
  • Fig. 9 shows another induction coil arrangement of a kettle according to the invention.
  • Fig. 10 shows a further induction coil arrangement of a kettle according to the invention.
  • Fig. 11 shows a cross-sectional view of a kettle according to the invention.
  • Fig. 12 shows a cross-sectional view of another kettle according to the invention.
  • Fig. 1, Fig. 2 and Fig. 3 are used to explain the prior art to better indicate the advantages of the invention over the prior art.
  • the remaining figures Fig. 4 to Fig. 12 are shown in order to explain the invention in detail and disclose various embodiments of the induction heated kettle according to the invention.
  • reference numeral 10 indicates the induction heated kettle.
  • Reference numerals 26, 28, 30 indicate structures of a sandwich plate.
  • Reference numerals 36, 38 and 40 indicate structures of a ventilation system. It is to be understood that numerals that refer to the same or similar elements essentially carrying out the same function.
  • Fig. 1 shows a cooking kettle equipped with powered stirrer (according to EN 13886). The cooking kettle comprises a support pillar 1, a control pillar 3, a bowl 3, a pouring lip 4, a lid 5 and a bottom-mounted stirrer 6.
  • Fig. 2 illustrates a prior art mounting frame configured to be used to fix a prior art steam heated kettle in a concrete floor.
  • Fig. 3 illustrates a cross-sectional view of a prior art steam kettle 41.
  • the steam kettle 41 comprises a steam generator 43 comprising a heating element 45.
  • the steam kettle 41 has a build- in steam generator 43.
  • the working principle is a jacketed 41 bowl, in which the steam condensates and delivers the energy.
  • the water in the steam generator 43 is heated by electrical heating elements 45 and the water evaporates into the state of steam. As the steam rises along the inner sides of the bowl it delivers the energy to the wall and goes back to the state of water and runs back into the steam generator 43 and the process is started again.
  • the jacket 41 is and needs to be pressurized.
  • the prior art kettle is equipped with a lot of features such as a pressure control, a pressure gauge and a safety valve, an air vent valve as well as level control for the water in the steam generator 43.
  • the jacket 41 is filled with cold air.
  • the vent valve is open during start.
  • this prior art kettle cools down it will build up a vacuum in the kettle as the air/steam mixture cools down. This is also avoided by the vent valve.
  • a pressure reduction valve must be placed up-steam of the kettle. It takes a positive pressure to return the condensate to the steam generator or a pump must be used. As the condensate is reused in the steam generator, a steam trap must be placed in the bottom of the kettle to separate steam and condensate. The heat generation in the jacket 41 is done in the same way as the build in generator. However, the condensate tends to queue in the generator when simmering for some time as there is no pressure to push it back to the steam generator.
  • Fig. 4 illustrates a kettle 10 according to the invention.
  • Fig. 5 illustrates a close-up view of the bottom of the bowl 20 of the kettle 10 shown in Fig. 4.
  • the bowl 20 is at least partly made of a steel (e.g. stainless steel), and it is intended for heating, cooking or boiling food present in the bowl 20.
  • the bowl has a volume of at least 75 liters.
  • the bowl 20 comprises a side wall 68 and a stirring mechanism comprising a shaft arranged in a centrally arranged sleeve 62.
  • the bowl 20 comprises a bottom part 23 made of a sandwich swiss ply constructed plate comprising a top layer 26, a middle layer 28 and a bottom layer 30 (see Fig. 7 for a better view).
  • the upper top layer 26 is made of a stainless steel material. Stainless steel may be chosen for both long durability and for hygienic purposes.
  • the middle layer 28 comprises or is made of aluminium.
  • the bottom layer 30 is made of a stainless steel material.
  • the bottom layer 30 is made of a stainless steel material.
  • insulation layer 32 is placed below the sandwich plate. This insulation layer 32 protects the induction coils against heat from the bottom part 23 of the bowl 20.
  • the insulation layer 32 comprises a ceramic material.
  • the kettle 10 comprises a number of induction coils 33 arranged to generate one or more electromagnetic fields in order to generate eddy currents in the bottom 23 of the bowl 20.
  • a number of cores 34 are arranged below the induction coils 33.
  • the cores 34 ferrite cores 34 configured to control the magnetic field lines in order to control the heating of the kettle 10, when the induction coils 33 are provided with an AC.
  • the kettle 10 comprises a AC generator configured to generate an AC. Th AC may be a 560 V (rectified 400 V) 20kHz signal. The generator is preferably configured to be connected to the mains delivering a standard AC power voltage (e.g. 400 V at 50 Hz in Europe or 400-460 V at 60 Hz in USA).
  • the AC generates electro-magnetic fields around the induction coils 33, and these electromagnetic fields generate eddy currents in the bottom 23 of the bowl 20, since the bottom part 23 of the bowl 20 is manufactured in a material suitable for being heated by generate eddy currents generated by an electromagnetic field.
  • a material suitable for being heated by generate eddy currents generated by an electromagnetic field may be a ferromagnetic material.
  • the generated eddy currents heat the bottom 23 of the bowl 20, the other parts of the bowl 20 and any food present in the bowl 20.
  • the cores 34 (e.g. ferrite cores 34) makes it possible to control the electromagnetic fields induced by the induction coils 33.
  • a coordinate system comprising an X axis and a Y axis is illustrated.
  • the kettle 10 comprises temperature sensors 35 each being arranged to measure a temperature of the bowl 20.
  • the temperature sensors 35 are arranged in a cavity provided in the bottom 23 of the bowl 20.
  • the sensors 35 may have a sensing area provided in the distal portion of the sensors 35.
  • Each sensor 35 is mounted in a bracket 48, in which the sensor 35 is pressed along the Y axis so that the distal portion of the sensor 35 is keep in contact with the bottom 23 of the bowl 20.
  • Each bracket 48 is attached to a mounting plate 66 extending along the X axis.
  • the sensors 35 have a cable 50 for being electrically connected to a control unit (see Fig. 6).
  • one or more additional sensors are positioned to detect the temperature of the induction coils 33. It is important that the induction coils 33 are cooled to ensure that they work effectively.
  • Fig. 6 Illustrates a kettle 10 according to the invention.
  • the kettle 10 comprises a stirring mechanism 84 comprising an electric motor 58 and a shaft 60 arranged in a sleeve 62.
  • the shaft 60 comprises an engagement portion 64 provided in the distal end of the shaft 60.
  • the engagement portion 64 is configured to engage with a corresponding receiving portion of a stirring tool (not shown).
  • the motor 58 is configured to rotate the shaft 60.
  • the kettle 10 comprises a bowl 20 corresponding to the one shown in Fig. 4 and Fig. 5.
  • the kettle 10 comprises a control unit 82 and an AC generator 80.
  • the control unit is arranged and configured to receive information from the at least one temperature sensor 35 and to control the AC generator 80.
  • the temperature of the bowl 20 can be controlled on the basis of the data from at least one temperature sensor 35.
  • the control unit 82 is electrically connected to at least one temperature sensor 35 and to AC generator 80 by means of cables 78, 78'. It is important to notice that Tte control unit 82 and AC generator 80 may be arranged elsewhere, e.g. in a separate housing provided next to the bowl 20.
  • Cold air 36 is coming into a ventilation box 37 comprising an electric ventilator.
  • the ventilation is controlled the by the control unit 82 by using temperature measurements made by a temperature sensor arranged to detect the temperature at the induction coils 33.
  • the air 36 flows along the induction coils 33.
  • the air 36 cools down the induction coils 33 so that at suitable working temperature can be maintained.
  • the pressure gradient between the high pressure in the cabin 37 and the surroundings cause the hot air to flow out.
  • the ventilation system is constructed in such a manner that the hot air and the cold air 38 are avoided to get mixed.
  • Cold air from outside is sucked in by beans of the fan 38. This cold air cools down the induction coils 33. Hereby, the air is heated and let out again through the opening 40.
  • Fig. 7 illustrates a sandwich plate of a bowl of a kettle according to the invention. It can be seen that the sandwich plate comprises a middle layer (intermediate layer) 28 arranged between a top layer 26 and a bottom layer 30.
  • the middle layer 28 is made of aluminium.
  • the top layer 26 is made of steel (e.g. stainless steel).
  • the bottom layer 30 is made of steel (e.g. stainless steel).
  • Fig. 8 illustrates an induction coil arrangement of a kettle according to the invention.
  • the coil arrangement comprises a single induction coil 33 and four ferrite cores 34 arranged to control the electromagnetic fields induced by the induction coil 33.
  • the induction coil arrangement comprises a centrally arranged temperature sensor 35 arranged in a configuration, in which a spring 46 presses the temperature sensor 35 in a direction away from the ferrite cores 34.
  • Fig. 9 illustrates another induction coil arrangement of a kettle according to the invention.
  • the induction coil arrangement almost corresponds to the one shown in Fig. 8, however, it comprises a bevelled portion 70.
  • Fig. 10 illustrates a further induction coil arrangement of a kettle according to the invention.
  • the induction coil arrangement comprises four induction coils each arranged in an arrangement corresponding to the one shown in Fig. 9. It can be seen that the induction coil arrangement comprises a free space 72, in which a sleeve 62 and a shaft 60 is provided. It is important to underline that the number of induction coils of the induction coil arrangement of kettle may vary. Accordingly, the induction coil arrangement may comprise 1, 2, 4, 5, 6, 7,8 or more induction coils.
  • Fig. 11 illustrates a cross-sectional view of a kettle 10 according to the invention.
  • the kettle 10 basically correspond to the one shown in Fig. 4.
  • the kettle 10 comprises a cooling arrangement comprising a plurality of cooling fluid guiding channels 76 and fluid guiding structures 77 provided in the side wall 68 of the bowl 20.
  • the fluid guiding structures 77 are arranged and configured to generate a turbulent flow of the fluid.
  • the kettle 10 comprises a cooling unit (not shown) configured to cool the cooling fluid.
  • the kettle 10 comprises a pump arranged to circulate the cooling fluid in a closed system, in which the cooling fluid leaves the cooling unit and inters the cooling fluid guiding channels 76 of the cooling arrangement, wherein the cooling fluid leaving the cooling fluid guiding channels 76 is pumped into the cooling unit for being cooled down.
  • the cooling fluid enters the cooling fluid guiding channels 76 at a first level at the bowl 20 and leaves the cooling fluid guiding channels 76 at a second level at the bowl 20, wherein the first level is a higher level (e.g. the top portion) than the second level (e.g. the bottom portion) of the bowl 20.
  • the cooling fluid guiding channels 76 constitute a helical structure.
  • Fig. 12 illustrates a cross-sectional view of another kettle 10 according to the invention.
  • the kettle 10 basically correspond to the one shown in Fig. 4.
  • the kettle 10 comprises a temperature sensor 74 provided in the side wall 68 of the bowl 20. It may be an advantage that the temperature sensor 74 is arranged close to the bottom 23 of the bowl. In one embodiment, the temperature sensor 74 is arranged in a distance of 10 cm or less from the bottom 23 of the bowl. In one embodiment, the temperature sensor 74 is arranged in a distance of 5 cm or less from the bottom 23 of the bowl.
  • Kettles known in the art are made to optimize the process of cooking in the commercial kitchen - both in economic and ergonomic, while cooking large portions.
  • a large pot is needed, and this gives issues from above 50 - 70 liters - depending on choice of type of pot.
  • Pots above 50 -70 liters have three problems when cooking in them on a stove.
  • First problem is the diameter of the surface in the bottom, which is 400 mm and above. This is a problem because the standard within coil size on the market is that they are not larger than 300 mm.
  • the pots does not get the best possible effect, because the coil is smaller than the bottom of the pot.
  • Another issue is that the pot is bigger than the coil size, which means it takes up more space than a coil on a stove - this means it is difficult to have two pots next to each other when cooking and therefor nobody cannot make optimized cooking with big pots on a stove.
  • Second problem is the height of the pot, when cooking in pots above 50 - 70 liters.
  • a standard stove is 850 - 900 mm in height, and a pot with 50 - 70 liters starts around 400 mm. This means the working height of this solution starts at 1250 mm.
  • the third problem is the weight of the pot, when it is full of food. This gives the user many heavy processes while cooking, emptying and afterwards cleaning.
  • the induction kettle of the invention can cook in all these ways - giving may new opportunities for the chef and kitchen staff.
  • a brat pan is developed for frying.
  • the brat pan has a big cooking surface area and a small edge from bottom to top. This makes the cooking process easier when frying beef patties, meatballs, chicken breast etc.
  • the brat pan is also designed with the right work height for the user and so the user does not get burn on the arm while frying the food - because of the height between bottom and top of the cooking surface.
  • a brat pan is comparable to the use of a pan on a stove in a kitchen and an induction kettle is comparable to the use of a pot on a stove in a kitchen.
  • Kettles according to the invention are made to optimize the process of cooking in the commercial kitchen - both in economic and ergonomic, while cooking large portions.
  • the main material of the induction heated kettle is stainless steel.
  • the bottom of the kettle may be made of Swiss Ply, a product made of aluminium coated with stainless steel.
  • Stainless steel is chosen due to durability, it is easy to clean and have a good strength. Because the invention, i.e. the induction kettle, is not a pressurized product, it has a lot of advantages in production and in the volume, weight of the materials over the prior art kettles. Why is the production easier of the inventions' induction kettle?
  • PED Pressure Equipment Directive
  • the design must be approved by Notified Body. When using the prior art solutions, you must have a Quality management system. Annually audits in the production by Notified Body. Moreover, the welder workers must pass exam every two years. Furthermore, all accessories for monitoring (pressure, level) and safety (safety valve) must be approved by PED.
  • the induction heated kettle according to the invention does not contain pressurized parts that's why the above-mentioned is-sues do not apply.
  • the induction heated kettle 10 of the present invention does not contain a double jacket (jacketed bowl - see figure 3). Accordingly, considerably less stainless steel is needed and accordingly a lower mass and weight can be acheived.
  • the Pressure Equipment Directive distinguishes between the two types of kettles.
  • the one kettle with build-in steam generator is called an 'assembly' which means it is a fully operational unit, which include safety accessories.
  • the kettle is accompanied by an EC declaration of conformity for an 'assembly' and is ready to use.
  • the kettle which is supplied with steam from an external source is called a 'vessel' meaning the safety accessory is part of the fixed installation.
  • This kettle is accompanied by an EC declaration of conformity for a 'vessel', meaning the kettle must not be used before a new risk assessment has been performed and a new EC declaration of conformity has been issued.
  • the induction heated kettles according to the invention are standing on a number of legs. The installation does therefore not require any comprehensive preparations.
  • the legs of the induction heated kettle can be bolted and fixed to the floor with simple brackets.
  • Electrical AC power and water supply can be routed in the ceiling and made to enter the kettle from the above space over the kettle.
  • a prior art kettle driven with steam can only operate between 80-120 degrees C. (because it has 1 bar pressure). In a heating interval between 80-120 degrees, the only cooking method is boiling. And because the prior art steam driven kettle is not very accurate in its precision. Then the user can not boil at a precise temperature (+/- 5 degrees).
  • the induction kettle of the present invention can work between 40 - 250 degrees C. and with a 1-degree precision (which in-deed is very precise!). Because of this the induction kettle of the present invention can make following cooking methods:
  • Sous vide Sous vide cooking (precision cooking at low temperatures. Must have 1-degree precision. Working between 40 - 75 degrees C.) This cooking method is very used because it extends durability of the cooked products, it makes sure that the products are loss less in production and keep a high level of uniformity after their production.
  • the temperature control system is very slow reacting. Any changes in heating of the prior art kettle is done by starting and stopping the heating elements in the steam generator. A big mass of water and steel therefor have to change temperature.
  • the temperature control is very fast.
  • the heat is generated directly in the bottom of the kettle of the present invention and the mass that needs to be heated before heating the food is quite low.
  • the electronic control is a real PID system which re-acts very fast on changes.
  • the bottom of an empty kettle (of the present invention) can be heated from 20°C to 200°C in 90 seconds. Temperature span of the induction heated kettle is 40-250°C.
  • the induction of the present invention is controlled digitally and will therefore hit the right, and keep, the wanted required temperature.
  • the steam kettle (of the prior art) will first "turn off” when it hits the marked temperature, but because power is still building up, the temperature will not stop at the marked temperature but go beyond it.
  • the induction kettle of the present invention is good at precision cooking, and it can save a lot of energy by not overheating and evaporating water. A lot of products are cooked at lower temperatures than 100 degrees. Potatoes are actually cooked at 96 degrees and not at 100 degrees, therefore there is a good saving in controlling the temperature precisely by using the kettle of the present invention.
  • the energy used to heat the content of the two types of kettles are basically the same. The difference is the energy used to heat the kettle body and the losses to the surroundings.
  • Stand-by power consumption is typically 20-40W (control volt-age transformer)
  • Induction heated kettle of the present invention Weight of the bowl 48kg
  • ⁇ loss / year 528kWh Stand by power consumption is typically ⁇ 1W (from the switch mode power supply)

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

L'invention concerne une bouilloire chauffée par induction (10) comprenant un bol (20) ayant un fond (23) comprenant un matériau approprié pour être chauffé par génération de courants de foucault générés par un champ électromagnétique. La bouilloire (10) comprend une ou plusieurs bobine(s) d'induction (33) agencée(s) pour générer un ou plusieurs champ(s) électromagnétique(s) qui génère(nt) des courants de foucault dans le fond (23) du bol (20). Le bol (20) et l'ou les bobine(s) d'induction (33) est/sont intégrée(s) dans la bouilloire chauffée par induction (10), et l'ou les capteur(s) de température (35, 74) est/sont agencé(s) pour mesurer une température du bol (20).
PCT/DK2020/050065 2019-03-12 2020-03-12 Bouilloire chauffée par induction WO2020182262A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20715271.1A EP3939385A1 (fr) 2019-03-12 2020-03-12 Bouilloire chauffée par induction

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA201900312 2019-03-12
DKPA201900312A DK180268B1 (en) 2019-03-12 2019-03-12 An induction heated kettle

Publications (1)

Publication Number Publication Date
WO2020182262A1 true WO2020182262A1 (fr) 2020-09-17

Family

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Application Number Title Priority Date Filing Date
PCT/DK2020/050065 WO2020182262A1 (fr) 2019-03-12 2020-03-12 Bouilloire chauffée par induction

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EP (1) EP3939385A1 (fr)
DK (1) DK180268B1 (fr)
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Publication number Priority date Publication date Assignee Title
EP4042909A1 (fr) 2021-02-16 2022-08-17 Miele & Cie. KG Ustensile de cuisine destiné à être posé sur une plaque de cuisson à induction
EP4070695A1 (fr) * 2021-04-07 2022-10-12 Miele & Cie. KG Ustensile de cuisine destiné à être posé sur une plaque de cuisson à induction, procédé de fonctionnement de l'ustensile de cuisine, procédé de fonctionnement de la coque intérieure de l'ustensile de cuisine et procédé de fonctionnement d'un système
EP4154773A1 (fr) * 2021-09-24 2023-03-29 Norqi ApS Appareil de cuisson à chauffage électrique

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EP0453634A2 (fr) 1990-04-24 1991-10-30 Lancet S.A. Appareil de cuisson
GB2282058A (en) * 1993-09-17 1995-03-29 Gold Star Co Ventilation of induction heating jar
JP2001275835A (ja) * 2000-03-28 2001-10-09 Nakai:Kk 電磁誘導加熱式の業務用調理装置
EP1731068A1 (fr) * 2005-06-10 2006-12-13 Electrodomesticos Taurus S.L. Robot de cuisine
US20070000915A1 (en) 2005-06-21 2007-01-04 Meyer Intellectual Properties Limited Laminated Cookware with a Protected Edge
GB2487739A (en) * 2011-02-01 2012-08-08 Matthew Edward Harris Water Bath Cooker
CN105078292A (zh) * 2015-08-31 2015-11-25 中山市伊丝顿电器有限公司 一种食品料理机

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EP0453634A2 (fr) 1990-04-24 1991-10-30 Lancet S.A. Appareil de cuisson
GB2282058A (en) * 1993-09-17 1995-03-29 Gold Star Co Ventilation of induction heating jar
JP2001275835A (ja) * 2000-03-28 2001-10-09 Nakai:Kk 電磁誘導加熱式の業務用調理装置
EP1731068A1 (fr) * 2005-06-10 2006-12-13 Electrodomesticos Taurus S.L. Robot de cuisine
US20070000915A1 (en) 2005-06-21 2007-01-04 Meyer Intellectual Properties Limited Laminated Cookware with a Protected Edge
GB2487739A (en) * 2011-02-01 2012-08-08 Matthew Edward Harris Water Bath Cooker
CN105078292A (zh) * 2015-08-31 2015-11-25 中山市伊丝顿电器有限公司 一种食品料理机

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4042909A1 (fr) 2021-02-16 2022-08-17 Miele & Cie. KG Ustensile de cuisine destiné à être posé sur une plaque de cuisson à induction
DE102021103594A1 (de) 2021-02-16 2022-08-18 Miele & Cie. Kg Küchenutensil zum Aufstellen auf ein Induktionskochfeld
EP4070695A1 (fr) * 2021-04-07 2022-10-12 Miele & Cie. KG Ustensile de cuisine destiné à être posé sur une plaque de cuisson à induction, procédé de fonctionnement de l'ustensile de cuisine, procédé de fonctionnement de la coque intérieure de l'ustensile de cuisine et procédé de fonctionnement d'un système
DE102021108578A1 (de) 2021-04-07 2022-10-13 Miele & Cie. Kg Küchenutensil zum Aufstellen auf ein Induktionskochfeld, Verfahren zum Betrieb des Küchenutensils, Verfahren zum Betrieb der Innenschale des Küchenutensils und Verfahren zum Betrieb eines Systems
EP4154773A1 (fr) * 2021-09-24 2023-03-29 Norqi ApS Appareil de cuisson à chauffage électrique

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DK201900312A1 (en) 2020-09-21
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