WO2022214314A1 - Procédé de surveillance d'un processus de cuisson et système de surveillance - Google Patents

Procédé de surveillance d'un processus de cuisson et système de surveillance Download PDF

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Publication number
WO2022214314A1
WO2022214314A1 PCT/EP2022/057586 EP2022057586W WO2022214314A1 WO 2022214314 A1 WO2022214314 A1 WO 2022214314A1 EP 2022057586 W EP2022057586 W EP 2022057586W WO 2022214314 A1 WO2022214314 A1 WO 2022214314A1
Authority
WO
WIPO (PCT)
Prior art keywords
temperature
monitoring
unit
monitoring system
temperature indicator
Prior art date
Application number
PCT/EP2022/057586
Other languages
German (de)
English (en)
Inventor
Gerald Horst
Frank Schaefer
Daniel Vollmar
Original Assignee
BSH Hausgeräte GmbH
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 BSH Hausgeräte GmbH filed Critical BSH Hausgeräte GmbH
Publication of WO2022214314A1 publication Critical patent/WO2022214314A1/fr

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2021—Arrangement or mounting of control or safety systems

Definitions

  • the present invention relates to a method for monitoring a cooking process and a monitoring system.
  • a gesture detection unit For the operation of functions of household appliances, it is known to operate the household appliances using a gesture detection unit. Such a device with a gesture detection unit is described in DE 102014007 172 A1, for example. Gestures for operating another household appliance can be detected in a room illuminated by a first household appliance, which is an extractor hood.
  • a sensor unit that can be fastened to a pot and has an acceleration sensor is described for monitoring the coupled pot.
  • an imminent cooking state of a heated cooking state is detected by means of the flexibly mountable sensor unit.
  • the sensor unit must be designed to communicate with the hob in order to control the hob from the states detected.
  • the sensor unit thus has a complex structure. Since the electronics required for the acceleration sensors and control of the hob only have a limited temperature resistance, this sensor cannot be used with a gas hob.
  • the object of the present invention is therefore to create a possibility by means of which the cooking process can be reliably monitored with a simple structure of the sensor unit.
  • the object is therefore achieved by a method for monitoring a cooking process, which is characterized in that the temperature of a cookware on a hob is monitored by an optical detection unit of a monitoring unit detecting a temperature indication of at least one temperature indicator on a cookware and the recorded temperature information is at least evaluated in a processing unit of the monitoring unit.
  • At least the monitoring of the temperature of at least one cooking utensil is referred to as monitoring a cooking process.
  • the monitoring of the cooking process can also include informing the user about a cooking state or pending cooking state and/or influencing the cooking process by changing the temperature of the cookware.
  • a monitoring system is used for monitoring, which comprises at least one monitoring unit with a detection unit and a processing unit and at least one temperature indicator.
  • a temperature indicator is a sensor that can detect the temperature of the cookware and output it optically on the temperature indicator.
  • the temperature indicator can include a temperature sensor and a display for this purpose.
  • the temperature sensor and a display can be implemented in a common unit. For example, an increase in temperature can result in a color change in the temperature indicator.
  • Both the temperature sensor and the display are preferably analog.
  • a thermocouple, resistance thermometer, NTC (Negative Temperature Coefficient) resistor or thermistor or PTC (Positive Temperature Coefficient) resistor or thermistor can be used as temperature sensors.
  • a liquid crystal film can also be used as the temperature indicator, in which case the temperature is measured and displayed simultaneously by the liquid crystal.
  • the optical detection unit is a separate unit from the at least one temperature indicator. This optical detection unit can be used to indicate a temperature be detected by the temperature indicator.
  • the temperature specification can be, for example, a color, a colored gradient, a numerical specification or a point or range of a scale.
  • the optical detection unit is preferably a camera.
  • the recorded temperature information is at least evaluated in the processing unit of the monitoring unit.
  • the recorded temperature information and/or the evaluation result can be further processed. This processing can be the assignment of the temperature information optically recorded by the detection unit and/or the evaluation result to a temperature and possibly a conversion into a numerical temperature information.
  • a temperature indication from a temperature indicator is detected via an optical detection unit and at least evaluated in a processing unit.
  • the temperature indicator can have a simple design.
  • an electrical communication interface on the temperature indicator to the evaluation unit is not required. Due to the simple structure of the temperature indicator, it can also be used on gas hobs. Nevertheless, suitable steps can be taken by optically detecting the temperature indication of the temperature detected by the temperature indicator.
  • analog temperature indicators which are used without an optical detection unit and where the user himself has to read the temperature on the temperature indicator, with the present invention the monitoring and any steps to be taken can take place automatically.
  • the evaluation result is used to control a kitchen appliance.
  • a control signal is generated from or on the basis of the evaluation result.
  • This control signal is preferably generated in the processing unit of the monitoring unit.
  • the kitchen appliance that can be controlled according to the invention is preferably the hob on which the cookware is placed.
  • the temperature profile of the cooking utensil and thus that in the cooking utensil Food to be cooked can be influenced.
  • the cooking level can be increased or decreased or the hob can be switched on or off.
  • this evaluation result can be used for an output to the user.
  • the determined temperature can be displayed, for example, on an extractor hood or a mobile terminal device.
  • the structure of the temperature indicator does not necessarily have to include a temperature display that can be read by the user and, on the other hand, not only the temperature but, for example, instructions to be carried out based on the temperature can be output.
  • the temperature or the instructions can also be given at a place that is distant from the hob, so that the user can be informed accordingly even at a distance from the hob.
  • the output to the user can be optical or acoustic.
  • the evaluation result is compared with at least one predetermined value.
  • the specified value can also be referred to as a threshold value.
  • the specified value preferably represents a temperature value, which can also be referred to as an indication temperature. Such a comparison can be used to detect whether a threshold value has been reached, exceeded or fallen below.
  • the specified value can be stored in the monitoring unit.
  • the specified value or the specified values can be stored in a storage unit in the monitoring unit or in the processing unit.
  • the predetermined value can be set by the user of the hob.
  • a user interface can be provided on the monitoring unit for this purpose.
  • the user can also set the predefined value using a mobile terminal device, for example a smartphone or tablet.
  • the monitoring unit has a communication interface for communication with the mobile terminal.
  • a function can be assigned to the specified value, which function is executed when the specified value is reached.
  • the specified value, in particular the indication temperature with the assigned function can be referred to as the temperature switching point.
  • the assigned function is executed at the temperature switching point.
  • the functions that can be executed are, for example, outputting information to the user and/or controlling a kitchen appliance, in particular the hob on which the cookware is placed.
  • the functions are preferably defined using a mobile terminal device, such as a tablet or smartphone.
  • an optical or acoustic signal is output to the user when a predetermined value is reached.
  • the signal can be sent via the monitoring unit, a kitchen appliance, such as an extractor hood, or a mobile terminal device, such as a smartphone or tablet.
  • a kitchen appliance when a predetermined value is reached, a kitchen appliance is activated in addition or as an alternative to the output of an optical or acoustic signal.
  • the hob on which the cookware that is being monitored is placed is controlled.
  • the kitchen appliance represents the hob on which the cookware is placed, and the hob is controlled in such a way that the detected temperature is maintained.
  • the recorded temperature is understood to mean the temperature information recorded by the recording unit or a temperature information determined therefrom by evaluation.
  • the temperature is preferably maintained in the case in which it has been determined by comparison with a predetermined value, in particular an indication temperature, that this value has been reached.
  • the progression over time is monitored and the activation of the kitchen appliance is adapted to the progression over time.
  • conclusions can be drawn about the load and energy consumption of the food to be cooked in the cookware and the heat output of the hob for maintaining the temperature be adjusted accordingly.
  • overcooking of the food for example, can be detected in good time and, if necessary, prevented.
  • each temperature indicator is assigned its own temperature switching point.
  • An example of this are temperature indicators for the different temperatures required for frying, roasting or cooking. If, for example, the temperature switching point is detected on a temperature indicator for cooking, the energy supply to the hob can be reduced, while at the same temperature on a temperature indicator for frying, the energy supply is initially maintained.
  • the different temperature indicators can be distinguished by the detection unit of the monitoring unit. For example, they can have different shapes or carry different symbols. The use of temperature indicators with different temperature switching points can be advantageous in particular in the case of intelligent recipes which can be stored in the monitoring unit or in a mobile terminal device which is in communication with it.
  • the invention relates to a monitoring system for monitoring a cooking process.
  • the monitoring system is characterized in that the monitoring system is designed to carry out the method according to the invention.
  • the monitoring system comprises at least one temperature indicator, which is provided on a cooking utensil, and a monitoring unit with at least one optical detection unit and a processing unit.
  • the temperature indicator is an analog element.
  • An example of an analog temperature indicator is a self-adhesive, reversible liquid crystal film for temperature measurement and display.
  • the temperature is detected and a temperature indication is output simultaneously as a result of the temperature-dependent change in the liquid crystal.
  • Another example is a temperature indicator that has an analog temperature sensor and a separate analog display.
  • the analogue temperature indicator always represents an element via which the temperature indication is optically output and can thus be detected by the optical detection unit.
  • the temperature indicator can be provided, for example, on the side wall, a handle or a lid of the cookware.
  • the temperature indicator is preferably attached to the outside of the cooking vessel, so that the risk of contamination and the associated erroneous temperature detection is reduced.
  • the optical temperature indicator can be an integral part of the cooking utensil, for example integrated into a handle or lid handle of a cooking utensil.
  • the optical temperature indicator can also be attached later or optionally flexibly attached but also removed again.
  • the temperature indicator can display temperatures over a wide range of temperatures or discreetly perform a simple color change for a specific temperature.
  • the temperature indicator has a scale.
  • the scale allows specific temperatures to be displayed on the temperature indicator.
  • the temperature indicator has a color display in addition or as an alternative to a scale.
  • the color display can be a color change of the entire temperature indicator.
  • the color display can also represent a display of a color gradient.
  • Such a color gradient can provide information about the temperature alone or combined with a scale to display a temperature indication.
  • at least two temperature indicators are provided on the cookware.
  • the temperature indicators are preferably provided on different parts of the cookware.
  • a temperature indicator can be provided on the outer wall of the cooking vessel and a further temperature indicator can be provided on the lid of the cooking vessel.
  • the at least one temperature indicator is detachably attached to the cooking utensil.
  • the at least one temperature indicator is integrated in the cooking utensil.
  • the detection unit and evaluation unit are integrated in one unit.
  • the monitoring unit has a communication interface for communicating with at least one mobile terminal device.
  • the detection unit of the monitoring unit is arranged on a vapor extraction device or is integrated into the vapor extraction device.
  • the present invention thus also relates to a vapor extraction device with a detection unit for use in the method according to the invention.
  • FIG. 1 a schematic representation of an embodiment of a monitoring system according to the invention
  • FIG. 2 shows a schematic, perspective side view of a cookware with an embodiment of a temperature indicator
  • FIG. 3 a detailed view of the embodiment of the temperature indicator
  • FIG. 4 a schematic plan view of a cooking utensil with an additional one
  • FIG. 5 a detailed view of the embodiment of the temperature indicator
  • Figure 6 a schematic block diagram of the components of a
  • Embodiment of a surveillance system Embodiment of a surveillance system.
  • FIG. 1 shows a schematic representation of a monitoring system 1 according to the present invention in a kitchen.
  • the monitoring system 1 comprises a monitoring unit 10 and in the embodiment shown two temperature indicators 11.
  • the monitoring system 1 is shown with two kitchen appliances 3.
  • a kitchen appliance 3 represents an extractor hood 31 and the other kitchen appliance 3 represents a hob 30 .
  • the monitoring unit 10 is provided on the extractor hood 31 .
  • the monitoring unit 10 is provided on the underside of the extractor hood 31 .
  • the monitoring unit 10 can be attached to the extractor hood 31 or integrated into it.
  • a cookware 2 in the form of a pot is set up on the hob 30 .
  • the cooking utensil 2 consists of the cooking vessel 20, a handle 21 attached thereto, which can also be referred to as a handle, and a lid 22.
  • two temperature indicators 11 are provided on the cooking utensil 2 .
  • a temperature indicator 11 is attached to the side wall of the cooking vessel 20 .
  • the second temperature indicator 11 is provided on the lid 22 of the cookware 2 .
  • An embodiment of a temperature indicator 11 is shown in FIG.
  • the temperature indicator 11 represents a strip-shaped element.
  • the temperature indicator 11 can be a self-adhesive, reversible liquid crystal film for temperature measurement and display.
  • a scale 110 can be specified on the temperature indicator 11, via which the temperature of the cooking utensil 2, in particular the cooking vessel 20, can be displayed precisely.
  • the scale 110 is shown in more detail in FIG. 3 by way of example.
  • FIG. 11 A further embodiment of the temperature indicator 11 is shown in FIG.
  • the temperature indicator 11 is integrated into the lid handle 23 of the cookware 2 .
  • the temperature indicator 11 has a round shape.
  • the scale 110 which is shown in more detail in FIG. 5, is arranged circumferentially in the radial direction in this embodiment.
  • the temperature indicator 11 has a pointer element 111 which is mounted centrally in the temperature indicator 11 and preferably represents a mechanical element which is rotated by mechanical means, for example a spring (not shown) and which indicates the temperature on the scale 110.
  • the monitoring system 1 comprises a monitoring unit 10 and at least one temperature indicator 11 (only one shown in FIG. 6).
  • the monitoring unit 10 comprises a detection unit 100, a processing unit 101, a memory 102 and a communication interface 103.
  • the monitoring unit 10 and thus the detection unit 100 is preferably arranged on an extractor hood 31 or in another self-sufficient device at a similar height above the hob 30 .
  • the detection unit 100 can represent a camera, for example.
  • the purpose of the invention is to use the image acquisition by the acquisition unit 100, in particular a camera, and corresponding image evaluation using software algorithms, in particular in the processing unit 101, to determine the temperature of a cookware 2, in particular the cooking vessel 20, and to react if necessary.
  • the current cookware temperature for example pot or pan temperature
  • the Increased energy supply through the hob 30, reduced or ended, or the user is supported depending on the current cooking temperature with instructions and handling recommendations during the cooking process.
  • an image evaluation can take place, in particular in the case of an optical detection unit 100, which represents a camera.
  • an optical detection unit 100 which represents a camera.
  • several temperature indicators 11 are preferably attached to the cooking utensil 2, so that optical detection is possible regardless of the orientation and position of the cooking utensil 2.
  • a detection algorithm is preferably stored in the processing unit 101 of the monitoring unit 100, by means of which the temperature indicator 11 can be extracted from the camera image captured by the capture unit.
  • the temperature indicator 11 can be evaluated continuously and can be used as a switching point for several functions.
  • the functions can be defined, for example, by means of the mobile terminal device 4 shown schematically in FIG. 6, such as a tablet or smartphone.
  • FIG. 6 there can be a data connection between the monitoring unit 10 and the hob 30 . If, for example, a temperature indication is detected by the detection unit 100, which is recognized as a threshold value in the processing unit 101, the energy supply to the hob 30 can be reduced or interrupted by this, for example.
  • the threshold can also be referred to as the indication temperature.
  • an optical or acoustic signal can be emitted to the user when the indicated temperature is reached.
  • "water is boiling” or “pan hot” can be output as a signal.
  • the visual or acoustic signal can be output via the extractor hood 31 or the mobile terminal device 4, for example.
  • Another function that can be triggered when a threshold value is reached consists in maintaining a target temperature when there is a data connection between the monitoring unit 10 and the hob 30. In this case, for example, after the indication temperature has been reached, the power supply to the hob 30 is abruptly reduced or interrupted.
  • the temperature falls below the indication temperature, this can be detected optically via the detection unit 100 and the energy supply to the hob 30 can be increased again. Based on the course of time when the indication temperature is passed through again, conclusions can be drawn about the load and energy consumption of the food to be cooked in the cooking utensil 2 . From this, an adjusted heating power for the hob 30 can be used by the system to regulate the temperature almost constantly.
  • the determined temperature can be transmitted to a suitable end device 4 (smartphone, tablet) and displayed there.
  • a suitable end device 4 smarttphone, tablet
  • An essential point of the invention lies in the optical evaluation of a temperature display that is located on, in or on the cooking utensil. Due to the optical evaluation, simple analog temperature indicators can also be used to measure the temperature.
  • a more precise detection of the point in time when the water boils over can take place.
  • detection can take place for different types of content and for different liquids.
  • a target temperature during the cooking process can be regulated more precisely.
  • the present invention can also be used in connection with gas hobs.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)

Abstract

La présente invention concerne un procédé de surveillance d'un processus de cuisson, dans lequel la température d'un ustensile de cuisson (2) sur une table de cuisson (30) est surveillée en ce qu'une indication de température d'au moins un indicateur de température (11) est détectée au niveau d'un ustensile de cuisson (2) par une unité de détection optique (100) d'une unité de surveillance (10), et l'indication de température détectée est au moins évaluée dans une unité de traitement (101) de l'unité de surveillance (10). L'invention concerne en outre un système de surveillance.
PCT/EP2022/057586 2021-04-08 2022-03-23 Procédé de surveillance d'un processus de cuisson et système de surveillance WO2022214314A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102021203466.7 2021-04-08
DE102021203466.7A DE102021203466A1 (de) 2021-04-08 2021-04-08 Verfahren zum Überwachen eines Kochvorgangs und Überwachungssystem

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Publication Number Publication Date
WO2022214314A1 true WO2022214314A1 (fr) 2022-10-13

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PCT/EP2022/057586 WO2022214314A1 (fr) 2021-04-08 2022-03-23 Procédé de surveillance d'un processus de cuisson et système de surveillance

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DE (1) DE102021203466A1 (fr)
WO (1) WO2022214314A1 (fr)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4933525A (en) * 1989-03-22 1990-06-12 Mobil Oil Corporation Microwaveable container having temperature indicating means
US5265522A (en) * 1988-10-18 1993-11-30 ALFA Institut fur Hauswirtschaftliche Produkt und Verfahrens-Entwicklung GmbH Apparatus for signalling the operating condition of a cooking vessel
US20020130190A1 (en) * 1999-10-14 2002-09-19 Andreas Marbach Gas cooktop and vessel for the cooktop
US20030209153A1 (en) * 2000-04-19 2003-11-13 Richard Sharpe Electronic frying pan systems and methods
EP1632159A1 (fr) * 2004-09-01 2006-03-08 BALLARINI PAOLO & FIGLI S.p.A. Récipient de cuisson avec des ornements exterieurs
US7364357B2 (en) * 2005-09-26 2008-04-29 Meyer Intellectual Properties Limited Thermochromic lid for cookware
CN203424785U (zh) * 2013-06-21 2014-02-12 广州市拓璞电器发展有限公司 一种水壶
EP2765826A1 (fr) 2013-02-08 2014-08-13 BSH Bosch und Siemens Hausgeräte GmbH Système d'assistance de cuisson avec appareil de mesure mobile
DE102014007172A1 (de) 2014-05-15 2015-11-19 Diehl Ako Stiftung & Co. Kg Vorrichtung zur Bedienung eines elektronischen Geräts
JP2016020749A (ja) * 2014-07-11 2016-02-04 東京瓦斯株式会社 加熱制御装置、加熱調理システム、及びプログラム

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5265522A (en) * 1988-10-18 1993-11-30 ALFA Institut fur Hauswirtschaftliche Produkt und Verfahrens-Entwicklung GmbH Apparatus for signalling the operating condition of a cooking vessel
US4933525A (en) * 1989-03-22 1990-06-12 Mobil Oil Corporation Microwaveable container having temperature indicating means
US20020130190A1 (en) * 1999-10-14 2002-09-19 Andreas Marbach Gas cooktop and vessel for the cooktop
US20030209153A1 (en) * 2000-04-19 2003-11-13 Richard Sharpe Electronic frying pan systems and methods
EP1632159A1 (fr) * 2004-09-01 2006-03-08 BALLARINI PAOLO & FIGLI S.p.A. Récipient de cuisson avec des ornements exterieurs
US7364357B2 (en) * 2005-09-26 2008-04-29 Meyer Intellectual Properties Limited Thermochromic lid for cookware
EP2765826A1 (fr) 2013-02-08 2014-08-13 BSH Bosch und Siemens Hausgeräte GmbH Système d'assistance de cuisson avec appareil de mesure mobile
CN203424785U (zh) * 2013-06-21 2014-02-12 广州市拓璞电器发展有限公司 一种水壶
DE102014007172A1 (de) 2014-05-15 2015-11-19 Diehl Ako Stiftung & Co. Kg Vorrichtung zur Bedienung eines elektronischen Geräts
JP2016020749A (ja) * 2014-07-11 2016-02-04 東京瓦斯株式会社 加熱制御装置、加熱調理システム、及びプログラム

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