WO2023110677A1 - Procédé et système de commande d'au moins un appareil de cuisson - Google Patents

Procédé et système de commande d'au moins un appareil de cuisson Download PDF

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Publication number
WO2023110677A1
WO2023110677A1 PCT/EP2022/085222 EP2022085222W WO2023110677A1 WO 2023110677 A1 WO2023110677 A1 WO 2023110677A1 EP 2022085222 W EP2022085222 W EP 2022085222W WO 2023110677 A1 WO2023110677 A1 WO 2023110677A1
Authority
WO
WIPO (PCT)
Prior art keywords
hob
cooking
cooking vessel
control device
activated
Prior art date
Application number
PCT/EP2022/085222
Other languages
German (de)
English (en)
Inventor
Gerald Horst
Daniel Vollmar
Frank Schaefer
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 WO2023110677A1 publication Critical patent/WO2023110677A1/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
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Definitions

  • the present invention relates to a method for controlling at least one cooking appliance and a system for carrying out the method.
  • the term cooking appliance includes commercially available kitchen appliances that are used in cooking. This can be, for example, a hob, in particular a hob with integrated cooking zones, an extractor hood and a light source.
  • a number of steps are required by the user at the beginning of a cooking process in which a cooking vessel, for example a pot or a pan, and in particular the food to be cooked contained therein can be heated on the hob.
  • the hob and, if necessary, an extractor hood and/or a light source must be switched on.
  • the control of cooking appliances is preferably automated in order to simplify the control of the cooking appliances in such a way that the user's steps at the start of a cooking process are reduced.
  • the invention therefore relates to a method for controlling at least one cooking appliance, comprising the steps of monitoring a hob comprising at least one cooking zone; detecting a movement in at least one area of the hob; evaluating the monitoring data of the area to determine whether a cooking vessel was placed on the hob as a result of the detected movement and activating at least part of the cooking appliance if the evaluation revealed that the cooking vessel was placed on the hob.
  • controlling means activating or deactivating a cooking appliance or at least part of the cooking appliance.
  • the processes of activating or deactivating the hob include, in particular, switching the hob on or off.
  • the activation or deactivation includes switching the extractor hood or the lighting on or off.
  • the at least one cooking appliance is preferably controlled by a control device.
  • monitoring a hob means recording monitoring data, for example image data, which preferably cover the entire surface of the hob.
  • the hob comprises at least one cooking zone.
  • the cooking zone(s) are preferably defined in the hob. Those parts of the hob that are designed to heat up a cooking vessel are referred to as cooking zones.
  • Commercially available hobs usually have two to five cooking zones that can be activated and deactivated independently of one another, with the entire hob having to be activated in order to activate a cooking zone. Depending on the configuration of the hob, however, one or more cooking zones can also be activated without first activating the hob.
  • the present invention is not limited to a number of cooking zones.
  • the method includes detecting a movement in at least one area of the hob.
  • the detection can represent the result of the monitoring of the hob. In particular, it can be recognized from the monitoring data when a movement is taking place in at least one area of the hob.
  • the area in which the movement is detected can represent the entire surface of the hob or a partial area of the hob, in particular the area of one or more cooking zones.
  • the movement can be detected by continuously evaluating the monitoring data, in particular by comparing image data recorded one after the other.
  • the monitoring data of the area in which the movement was detected is evaluated according to the invention.
  • the evaluation of the monitoring data to determine whether a cooking vessel was placed on the hob as a result of the detected movement is preferably carried out by an analysis based on an object recognition algorithm.
  • At least part of the cooking appliance is activated if the evaluation of the placement of the cooking vessel on the hob has shown that a cooking vessel has been placed on the hob.
  • the cooking appliance that is at least partially activated is preferably the hob.
  • at least part of an extractor hood can also be activated.
  • the fan and/or the lighting of the extractor hood can be activated.
  • activation can represent switching on or setting a stage (fan stage or lighting stage).
  • the hob and particularly preferably the hob as a whole is activated.
  • the hob is put into a state in which one or more cooking zones can be activated, ie switched on.
  • one or more cooking zones of the hob can also be activated by placing the cooking vessel. The part of the hob that is activated can therefore represent a cooking zone.
  • the advantage achieved by the invention is that the user's steps for starting a cooking process can be reduced.
  • placing the cooking vessel on the hob can be sufficient, since at least part of the cooking appliance and preferably the hob can thereby be activated according to the invention.
  • the method includes the step of determining the position of the placed cooking vessel on the hob and assigning a cooking zone to the cooking vessel.
  • the position of the placed hob is preferably determined by analyzing the monitoring data.
  • the cooking zone By assigning the cooking zone to the cooking vessel placed on the hob, the cooking zone can be activated in a targeted manner with or without prior activation of the hob as a whole.
  • the method can include the step of activating the cooking zone assigned to the cooking vessel.
  • a center of gravity of the cooking vessel is determined and set in relation to the hob.
  • the positions of the cooking zones in the hob can be known or can be determined by the monitoring data. In the latter case, the cooking zones are preferably marked and can thus be identified from the monitoring data, in particular image data.
  • the center of gravity here is understood to be the center of area formed by the cooking vessel. This ensures that the desired cooking zone can be assigned to the detected cooking vessel, even if the cooking vessel does not or only partially covers a surface on the hob that forms the cooking zone when it is placed on the hob, as long as the desired cooking zone is closest to the center of gravity of the cooking vessel. Furthermore, this refinement simplifies the method, since it is not absolutely necessary for the user to place the cooking vessel precisely in order for the method to be able to be carried out.
  • the evaluation can take place more efficiently in terms of time. Furthermore, a method according to the invention can be carried out despite cooking vessels already being placed on the hob, since the evaluation can only be limited to the area in which a movement has taken place.
  • input from a user is required to activate at least part of the hob.
  • the user can also be referred to as the operator.
  • An input on the part of the user is referred to as an input.
  • the input can also be referred to as a confirmation.
  • the input can be made on the hob or on a control device. The configuration in which user input is required for activation is advantageous because it can prevent the hob and/or the cooking zone from being activated without the operator having the intention of cooking.
  • the input preferably takes place by means of a button on a user interface, UI, of the hob.
  • the user interface can also be referred to as user interface or user interface.
  • the button on the user interface of the cooktop the detection of the input can be implemented in a simplified manner, since a user who is already provided on the cooktop is able to operate the cooktop in other ways Interface can be used.
  • the use of a button on the user interface is intuitive to the user.
  • the button can be a mechanical button or, if the user interface is designed as a touchpad, can be designed as an area of the touchpad.
  • the input can be given in response to a prompt.
  • the method includes the step of checking whether the user's input occurs within a predefined time interval after the cooking vessel has been placed on the hob.
  • the predefined time interval begins when the cooking vessel is placed on the hob. By entering the input within the predefined time interval after placing the cooking vessel, it is ensured that the operator has an actual intention to cook and that the placed cooking vessel was placed on the hob with the intention of cooking.
  • the time interval can be specified by legal regulations, for example, and this time interval can be used as a predefined time interval in the method.
  • the at least one activated part of the hob is deactivated if the input does not occur within the predefined time interval.
  • a light source assigned to the hob and/or an extractor hood or extractor device assigned to the hob are also activated. It can be activated by a control device or by the hob itself.
  • the hob can be connected to the light source and/or extractor hood/extractor device via a communication connection for the transmission of data.
  • the communication link can be wired or wireless.
  • a light source assigned to the cooking zone and/or an extractor hood assigned to the cooking zone can be activated.
  • a light source that illuminates the hob or the cooking zone is referred to as the light source assigned to the hob or the cooking zone.
  • the light source can be integrated into a fume hood, for example be.
  • a cooker hood associated with the hob or cooking zone is a cooker hood that extracts air from the space above the hob or cooking zone.
  • an extractor device that is integrated in the hob and sucks air downwards can also be activated.
  • the automatic activation of the extractor hood or the extractor device ensures that air contaminated by grease particles, for example, is not distributed in the kitchen.
  • the light source is preferably mounted on the extractor hood or integrated in the extractor hood. However, it is also possible to attach the light source to a wall adjacent to the hob. The arrangement and design of the light source are sufficiently known to those skilled in the art from the prior art.
  • a previously activated extractor hood and/or a previously activated light source assigned to the hob are also deactivated if the input does not occur within the predefined time interval. This relieves the user of the steps involved in deactivating the individual cooking appliances if the cooking vessel was not placed with the intention of cooking.
  • the hob is monitored and/or a movement is detected by means of an optical detection unit.
  • the optical detection unit is preferably a camera, which can preferably be arranged on an extractor hood or integrated in the extractor hood.
  • the optical detection device is preferably arranged in such a way that at least the entire cooktop is in the detected area of the optical detection device. It is also possible for the optical detection unit to be arranged, for example, on a wall adjoining the hob if the extractor device is integrated in the hob, is arranged on one level with the hob, or is not present.
  • the detection unit can be part of a control device for controlling the at least one cooking appliance or can be connected to this control device for the transmission of data.
  • the activation takes place by means of a control device.
  • the control device can include an evaluation device which is set up to evaluate surveillance data of the area in which the movement was detected using an algorithm for object recognition.
  • the presence of a cooking vessel can be determined by the evaluation unit.
  • the movement of the cooking vessel can also be recorded by the evaluation unit and the monitoring data can be evaluated to determine a placement.
  • the evaluation unit can also be used to determine the center of gravity of the placed cooking vessel and to allocate it.
  • control device can be designed to receive the user's input.
  • the input can be entered on the control device itself or can be transmitted from the hob to the control device. If there is no input or the input does not occur within the predefined interval, the control device can deactivate all activated cooking appliances, but at least the hob.
  • the invention relates to a system for carrying out the method according to the invention, the system comprising a hob with at least one cooking zone and a control device.
  • control device comprises an optical detection unit and an evaluation device.
  • control device includes a user interface.
  • user interface is connected to the control device and the user interface is provided on the hob or is integrated into it.
  • the system preferably also includes an extractor hood and/or a light source.
  • the control device is communicatively connected at least to the hob.
  • the control device can be communicatively connected to a user interface.
  • the control device and/or the hob is also communicatively connected to an extractor hood and a light source.
  • the communicative connection can also be referred to as a data connection and can be a physical or wireless data connection.
  • the connection can represent a unidirectional or bidirectional communication connection.
  • FIG. 1 shows a schematic representation of a first embodiment of a system according to the invention
  • FIG. 2 shows a schematic representation of a further embodiment of a system according to the invention
  • FIG. 1 shows a schematic representation of a plan view of a hob with a cooking vessel arranged on it;
  • FIG. 4 shows a flowchart of an embodiment of the method according to the invention
  • FIG. 5 shows a flow chart of an embodiment of the method according to the invention which is expanded in relation to FIG. 4;
  • FIG. 6 shows a flowchart of a further embodiment of the method according to the invention, which has been expanded in relation to FIG. 4;
  • FIG. 7 shows a flow chart of an embodiment of the method according to the invention which has been expanded in relation to FIG.
  • the method according to the invention can be carried out, for example, with a system 1 shown in FIG.
  • a hob 10 with four cooking zones 100 and a user interface 15 is arranged in a work surface 3 that is not specified in any more detail.
  • An optical detection unit 13 detecting at least the entire hob 10 and a light source 12 aligned in the direction of the hob 10 are arranged on an extractor hood 11 arranged above the hob 10 .
  • the system 1 comprises a control device 14 comprising an evaluation device, the control device 14 being communicatively connected to the optical detection unit 13 , the hob 10 , the user interface 15 , the extractor hood 11 and the light source 12 .
  • the control device 14 is arranged on the hob 10 in the embodiment shown. However, it is also within the scope of the invention for the control device 14 to be arranged on the extractor hood 11 .
  • the evaluation device is set up to evaluate the monitoring data recorded by the optical detection unit for the detected area 130 using an algorithm for object detection and in particular an algorithm for detecting cooking vessels.
  • the monitoring data are preferably evaluated continuously.
  • an area of the hob 10 in which the movement took place is determined.
  • the evaluation device evaluates this area with regard to a placement of a cooking vessel 2, with the position of the cooking vessel 2 preferably being determined and a cooking zone 101 associated with the position of the cooking vessel 2 being assigned.
  • a center of gravity 20 of the recognized cooking vessel 2 is preferably determined by the evaluation device and set in relation to the entire hob 10 being monitored. A closest cooking zone 101 is then determined and assigned.
  • the evaluation device can transmit the indication of the assigned cooking zone 101 to the control device 14, which can activate the hob 10, the extractor hood 11 and/or the light source 12.
  • the user can, after activating the hob 10, activate the cooking zone 101, for example via the user interface 15, without having to activate the hob 10 manually beforehand.
  • the user can then set the cooking level of the cooking zone 101 via the user interface, for example.
  • the hob 10 If a cooking vessel 2 is not placed in the area of the hob 10, the hob 10, the extractor hood 11 and/or the light source 12 are not activated.
  • the associated cooking zone 101 is also activated in addition to the hob 10 .
  • the operator therefore only has to set one cooking level for the activated cooking zone 101 .
  • the activation of the cooking zone can take place subject to a detected input from the user.
  • the user can input the input by pressing a button on the user interface 15 , with the detection of an input having to take place within a predefined time interval after a cooking vessel 2 has been placed on the hob 10 .
  • the associated cooking zone 101 is not activated and the hob 10 and possibly the extractor hood 11 and the light source 12 are deactivated.
  • control device 14 can be connected wirelessly and bidirectionally to the light source 12, the optical detection device 13 and the extractor hood 11 for the communicative connection. Furthermore, the control device 13 can be bidirectionally connected to the hob 10 and the user interface 15 by means of physical data lines.
  • FIG. 2 shows a schematic representation of a further embodiment of a system 1 according to the invention, the system 1 having a hob 10 with four cooking zones 100, a control device 14 comprising an evaluation device, an optical detection device 13, a user interface 15, an extractor hood 11 and a light source 12 includes.
  • the structure is analogous to the embodiment described in FIG. 1, with the extractor device 11 being arranged in the hob 10 in the embodiment illustrated in FIG.
  • the optical detection device 13 is attached to the worktop 3
  • Adjoining wall 4 arranged, spatially arranged above the light source 12 is mounted.
  • control device 14 can be connected wirelessly and bidirectionally to the optical detection device 13 .
  • the communicative connection between the control device 14 and the light source 12 can also be wireless but unidirectional.
  • control device 14 can be bidirectionally connected to the hob 10, the user interface 15 and the vapor extraction device 11 by means of physical data lines or wirelessly.
  • FIG. 3 shows the schematic plan view of a hob 10 comprising four cooking zones 100, with a cooking vessel 2 being placed on the hob 10.
  • the algorithm for detecting cooking vessels determines the center of gravity 20, in particular the center of area, of the recognized cooking vessel 2 and sets this in relation to the entire hob 10. A cooking zone 101 that is closest to the recognized cooking vessel 2 is then assigned.
  • the algorithm for detecting cooking vessels can assign a cooking zone 101 to the cooking vessel 2 that has been recognized, even though the cooking vessel 2 that has been recognized only partially covers a surface 102 that forms the cooking zone on the hob 10 .
  • FIG. 4 shows a flow chart of an embodiment of the method according to the invention.
  • a hob 10 comprising at least one cooking zone 100 is monitored.
  • the dimensions of the hob 10 are known or the dimensions are determined using an image recorded by the optical detection unit 13 .
  • the detected area of the cooktop 130 is continuously monitored and detected if there is movement in the area of the detected cooktop 10.
  • the algorithm for object recognition checks whether a cooking vessel 2 was placed on the detected hob 10 as a result of the detected movement.
  • the hob 10 is activated if the evaluation has shown that the cooking vessel 2 detected has been placed.
  • step S4 is optionally carried out before step S5. If the evaluation has shown that a cooking vessel 2 has been placed, the position of the detected cooking vessel 2, in particular the center of gravity 20 of the cooking vessel 2, is determined in step S4 and set in relation to the entire detected hob 10 and a closest cooking zone 101 is assigned to the cooking vessel 2 detected. If step S4 is carried out, the assigned cooking zone 101 can be activated in step S5 in addition to or as an alternative to the activation of the hob 10 .
  • FIG. 5 depicts a flowchart for an expanded embodiment shown in FIG. Steps S1 - S4 are analogous to those in Figure 4, with the last step S5' being activated in addition to activating hob 10 or the associated cooking zone 101, an extractor hood/extractor device 11 associated with hob 10 and/or a light source 12 associated with hob 10 to be activated.
  • step S6 an input from the user is recorded.
  • the input can be detected by the user pressing a button on a user interface 15 .
  • step S7 a check is made as to whether the input (S6) was detected within a predefined time interval after the cooking vessel 2 (S3) was placed. If step S6 lies within the predefined time interval after step S3, the cooking zone 101 assigned in S4 is activated in step S8. Otherwise, if steps S3 and S6 do not take place within the predefined time interval, the hob 10 is deactivated in step S9.
  • step S7 The flowchart of an embodiment of the method according to the invention in Figure 7 shows, analogously to Figure 5, steps S1 to S5 'and then steps S6 to S8 according to the flowchart in Figure 6, wherein in step S9 'in addition to the hob 10 also associated with the hob 10 If the extractor hood 11 and/or the light source 12 assigned to the hob 10 is deactivated, the check in step S7 should show that the cooking vessel 2 was placed and the input was not detected within the predefined time interval.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)

Abstract

La présente invention concerne un procédé de commande d'au moins un appareil de cuisson, comprenant les étapes consistant à : surveiller une plaque de cuisson (10) comprenant au moins une zone de cuisson (100) ; détecter un mouvement dans au moins une région (130) de la plaque de cuisson (10) ; évaluer les données de surveillance de la région afin de déterminer si un récipient de cuisson (2) a été placé sur la plaque de cuisson (10) ; et activer au moins une partie de l'appareil de cuisson (10) si l'évaluation indique le placement du récipient de cuisson (2) sur la plaque de cuisson (10). La présente invention concerne également un système (1) pour la mise en œuvre du procédé.
PCT/EP2022/085222 2021-12-15 2022-12-09 Procédé et système de commande d'au moins un appareil de cuisson WO2023110677A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102021214397.0 2021-12-15
DE102021214397.0A DE102021214397A1 (de) 2021-12-15 2021-12-15 Verfahren und System zum Ansteuern von mindestens einem Kochgerät

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WO2023110677A1 true WO2023110677A1 (fr) 2023-06-22

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PCT/EP2022/085222 WO2023110677A1 (fr) 2021-12-15 2022-12-09 Procédé et système de commande d'au moins un appareil de cuisson

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2276322B1 (fr) * 2009-07-16 2014-12-31 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de fonctionnement d'un champ de cuisson
DE102017209841A1 (de) * 2017-06-12 2018-12-13 BSH Hausgeräte GmbH Anzeigesystem, Dunstabzug und Verfahren zur Anzeige zumindest eines Zustandes auf einem Kochfeld
WO2020144445A1 (fr) * 2019-01-11 2020-07-16 Bailey Samuel Gerard Surveillance d'appareils de cuisson
KR102297650B1 (ko) * 2014-02-28 2021-09-06 세브 에스.아. 통신방식의 인덕션 쿡탑 및 상기 쿡탑 상에서 통신하는 조리용품을 검색하고 추적하는 방법

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2276322B1 (fr) * 2009-07-16 2014-12-31 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de fonctionnement d'un champ de cuisson
KR102297650B1 (ko) * 2014-02-28 2021-09-06 세브 에스.아. 통신방식의 인덕션 쿡탑 및 상기 쿡탑 상에서 통신하는 조리용품을 검색하고 추적하는 방법
DE102017209841A1 (de) * 2017-06-12 2018-12-13 BSH Hausgeräte GmbH Anzeigesystem, Dunstabzug und Verfahren zur Anzeige zumindest eines Zustandes auf einem Kochfeld
WO2020144445A1 (fr) * 2019-01-11 2020-07-16 Bailey Samuel Gerard Surveillance d'appareils de cuisson

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