EP0197604B1 - Cuisinière munie d'un dispositif de régulation automatique du processus de chauffage d'une installation de cuisson - Google Patents

Cuisinière munie d'un dispositif de régulation automatique du processus de chauffage d'une installation de cuisson Download PDF

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Publication number
EP0197604B1
EP0197604B1 EP86200549A EP86200549A EP0197604B1 EP 0197604 B1 EP0197604 B1 EP 0197604B1 EP 86200549 A EP86200549 A EP 86200549A EP 86200549 A EP86200549 A EP 86200549A EP 0197604 B1 EP0197604 B1 EP 0197604B1
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EP
European Patent Office
Prior art keywords
rise
pan
heating power
value
desired value
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
EP86200549A
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German (de)
English (en)
Other versions
EP0197604A3 (en
EP0197604A2 (fr
Inventor
Walter Braun
Reinhard Dr. Rer. Nat. Kersten
Egbert Kuhl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Philips Intellectual Property and Standards GmbH
Koninklijke Philips NV
Original Assignee
Philips Patentverwaltung GmbH
Philips Gloeilampenfabrieken NV
Koninklijke Philips Electronics NV
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 Philips Patentverwaltung GmbH, Philips Gloeilampenfabrieken NV, Koninklijke Philips Electronics NV filed Critical Philips Patentverwaltung GmbH
Priority to AT86200549T priority Critical patent/ATE70398T1/de
Publication of EP0197604A2 publication Critical patent/EP0197604A2/fr
Publication of EP0197604A3 publication Critical patent/EP0197604A3/de
Application granted granted Critical
Publication of EP0197604B1 publication Critical patent/EP0197604B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0266—Cooktops
    • 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
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • 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
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • H05B3/74—Non-metallic plates, e.g. vitroceramic, ceramic or glassceramic hobs, also including power or control circuits
    • 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
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a cooker with a device for automatically regulating a parboiling process of an electric cooking device to avoid overcooking at the end of the parboiling process, the temperature rise of the bottom of the cooking vessel being continuously determined during the parboiling process by means of a temperature sensor.
  • Two methods are known with which the electrical parboiling is preprogrammed to some extent.
  • One method is time control
  • the other method is temperature-dependent control (see HEA picture service, August 1983, main advice center for electricity application eV, Frankfurt am Main, series electric cooker).
  • time control the owner has the option of setting the energy for the parboiling process and thus also taking large or small parboiling quantities into account.
  • temperature-dependent control is better suited to the parboiling problem.
  • a distinction is made between an adjustable temperature (2 or 3 point thermostat, EGO system) and a fixed temperature point (125 o C floor temperature, bimetal controller from Siemens).
  • a temperature sensor is arranged in a central zone free of electrical heating elements, which presses against a spring-loaded cap. This cap is from the bottom of the cooking vessel depressed, so that a thermal contact is made between the sensor and the bottom of the cooking vessel. The parboiling power is switched off via the sensor.
  • the switch-off point depends on a number of other parameters, such as Filling quantity, heat capacity of the food to be cooked, heating power, shift of the cooking point due to dissolved substances (increase in boiling point) or even to a small extent from the barometer reading at the cooking location. It takes some experience of the user to find the approximate correct setting for the right pot, the filling quantity and the selected food.
  • the presetting is generally so unreliable that no user with the devices currently on the market, e.g. Allow milk to boil unattended.
  • the pot bottom temperature increases linearly with a constant slope.
  • the size of the slope is mainly determined by the amount of the food to be cooked, its heat capacity and the size of the electrical power fed in.
  • the Slope of the pot bottom temperature Before the cooking point is reached, the Slope of the pot bottom temperature. How long this time of kinking is before the boiling point is reached depends in turn on the amount of food to be cooked, its heat capacity and the size of the electrical power fed in.
  • the heating power is regulated above 70 o C cooking temperature so that the slope of the pot bottom temperature approaches a setpoint that is selected so that when the slope is switched off when the slope is bent, the energy stored in the cooking device is approximately the same or slightly larger is the energy to be supplied to the food to be cooked until it reaches its boiling point.
  • the heating power supply can then be switched off when the course of the slope is bent, so that the food to be cooked no longer receives the heating energy responsible for overcooking.
  • a switchover to a reduced heating-up power is carried out.
  • the switch-off would Parboiling power does not come to a boil when the slope of the bottom temperature of the pan bends, since the energy stored in the cooking device would not be sufficient to bring the item to the boil. For this reason, the parboil heating power is not switched off when the gradient is bent, but rather delayed.
  • the value of this delay depends on the amount of food to be cooked, the heat capacity and the magnitude of the applied electrical power, and thus of the actual slope value above 70 ° C cooking temperature. This method makes the cooking device accurate regardless of the set heating power and the amount and heat capacity of the food so much electrical energy supplied that the food just reaches its cooking point.
  • the microprocessor the actual slope value of the pan-base temperature which results from the pre-cooking Pa and the pan contents C below 70 o C, as determined, wherein the determined value is also a measure of the thermal capacity of the cooking material, from which the target slope value is determined.
  • the target slope value of the pan bottom temperature, at which the food to be cooked when the heating-up power is switched off at the break-off point can be determined.
  • the pot bottom temperature is recorded at equal time intervals of less than 30 seconds, preferably 5 to 15 seconds.
  • the detection of the pot bottom temperature should take place at intervals of less than 30 seconds for a sufficient speed of reaction of the cooking device in order to ensure that the actual course of the pot bottom temperature is recorded in good time so that the heating power can be switched off early enough. Detection at intervals of approximately 5 to 15 seconds has proven to be advantageous.
  • the slope of the pot bottom temperature is averaged over several values.
  • the risk of an incorrect reaction can also be reduced by averaging the slope calculated from the individual measurements of the pot bottom temperature over several values, so that individual outliers are less important when recording the pot bottom temperature and thus the risk of a wrong reaction of the automatic control of the Parboiling is reduced.
  • the true cooking point is detected in good time before it is reached, regardless of the cooking temperature, which fluctuates depending on the substance concentration, the height above normal zero and the air pressure. Different amounts or heat capacities of the food are also taken into account, so that boiling does not occur even with small amounts of food or small heat capacity, and on the other hand, the boiling point is reliably reached even with a larger amount of heat or heat capacity. Furthermore, an absolute calibration of the temperature sensor is not important. All that is required is a sufficiently linear relative temperature response. Previously common cookware can therefore continue to be used unchanged. Only commercially available aluminum, steel or laminate pans are suitable for electric cooking. Critical items, such as milk, can be boiled without supervision, regardless of the amount.
  • the hotplate 1 shown in section in FIG. 1 consists of a plate-shaped gray cast iron body 3, in which spiral-shaped grooves 7 are provided from the underside 5. In this spiral grooves 7 heating coil 9 are inserted.
  • a guide sleeve 13a is inserted into a holding sleeve 13 which is fixedly connected to the hotplate 1 and has an inwardly projecting shoulder 17 on the underside 15.
  • a coil spring 19 is supported, which strives to press a contact hat 21 upwards against the bottom of an attached cooking vessel.
  • a temperature sensor 23 is provided within the spring 19, which is in contact with the underside 25 of the hat 21.
  • the temperature sensor 23 is largely decoupled from the thermal influence by the hotplate by means of a double-walled radiation shield 26.
  • the bottom of a pot placed on the hotplate 1 presses the hat 21 down into the plane of the turned top 27 of the hotplate. This results in good thermal contact between the bottom of the cooking vessel and the temperature sensor 23.
  • FIG. 2 shows the control of the hotplate heating using a basic circuit diagram.
  • the temperature sensor 23, which is connected to a microprocessor 27, is located in the heat-free central zone 11.
  • the heating coils 9a and 9b can be connected to the power supply 33 by the microprocessor 27 with the aid of a two-pole switch 31 and a single-pole switch 31a.
  • the desired parboiling and boiling power can be specified for the microprocessor 27, so that the microprocessor can automatically switch from parboiling to the boiling process .
  • FIG. 3 shows a time performance diagram for the parboiling and continued boiling.
  • pressing the button 29 or 35 preselects the heating power. Pressing one of the keys 29 or 35 is indicated by the case 39 in FIG. 3. In this example, the heating power is not changed.
  • Arrow 41 indicates the time at which the parboiling process is ended. If continued cooking is desired, the setting of the energy regulator 37 determines the electrically fed power during the continued cooking process.
  • the hatched areas in FIG. 3 indicate the periods in which heating power is fed into the hotplate.
  • Figure 4 shows the pot bottom temperature profiles and slope of a parboiling process.
  • the quantity and heat capacity of the food to be cooked is selected so that the heating power is neither changed nor switched off with a delay.
  • the pot bottom temperature profiles also assume that the food to be cooked is not stirred during cooking and that no new food is added.
  • the food temperature TK increases after a certain time delay up to the cooking point indicated by arrow 43.
  • the pot base temperature TB is measured with the aid of the temperature sensor 23. After a short initial delay, the pot bottom temperature increases largely linearly with a constant gradient.
  • the size of the slope is mainly determined by the amount and heat capacity of the food to be cooked and the size of the electrical power fed in. This determination can be made according to the formula:
  • the microprocessor 27 measures the pot bottom temperature at intervals of approximately 5 to 15 seconds and stores these values. From measured value to measured value, the microprocessor compares the current pot bottom temperature value with the previous one and determines the value of the slope ⁇ TB from it. This results in a curve .DELTA.TB, which is also entered in Figure 4. The microprocessor thus determines the actual slope value of the pot bottom temperature in the temperature range below approx. 70 o C pot bottom temperature. The heat quantity of the food to be cooked is determined from this value and from this the target slope value is determined. The actual gradient value is compared with the determined target gradient value above 70 ° C. In the example shown in FIG. 4, the actual gradient value is approximately 12 Kelvin per minute.
  • FIG. 5 shows the time profiles of the same parboiler for a parboiling process with only one liter of water shown.
  • the microprocessor determines, in turn, above 70 o C pan-base temperature the value of the slope which is in the example shown in Figure 5 example, about 16 to 18 Kelvin per minute. Since this actual gradient value is above a predetermined gradient value, which for example could again be about 12 Kelvin per minute, the heating-up power is reduced, which is visible in FIG. 5 by the kink of the pan bottom temperature marked with arrow 51. After this switchover of the parboil heating power, the value of the slope ⁇ TB decreases to about 6 Kelvin per minute, which is shown in the figure by the curve 53.
  • the boil-off heating power is switched off again at the beginning of the kinking of the rise in the pot bottom temperature, which is marked by the arrow 45 and its extension 47.
  • the food to be cooked reaches its boiling point about 1 minute later, which is indicated in the curve TK in the figure by the arrow 43.
  • FIG. 6 shows the temperature profiles of a parboiling process, again of the same cooking device, but this time with 2 liters of water.
  • the slope ⁇ TB in this example is only about 10 Kelvin per minute. It is assumed in this example that the parboil heating power is not increased by the microprocessor 27. Since the actual slope value of the pot bottom temperature is below an assumed nominal slope value of approximately 12 Kelvin per minute, if the heating-up power is switched off when the slope profile is bent, the pot bottom temperature would decrease, which is shown in the figure by case 45 and its extension 47 then the energy stored in the cooking device is not sufficient to bring the food to the boil. For this reason, the microprocessor determines from the value of the slope (here about 10 Kelvin per minute) a follow-up time for the delayed switch-off of the parboil heating power. In the example shown, the run-on time is approximately 1 minute.
  • This switch-off time calculated in this way is indicated in the figure by the arrow 63 and its extension 61.
  • the food in this example reaches its cooking temperature about 1 1/2 minutes later, which is marked in the figure by arrow 43.
  • Figures 4, 5 and 6 thus show three parboiling processes of the same cooking device, which is just chosen so that in the first case the actual gradient value corresponds to the target gradient value, that in the second case the actual gradient value is above the target gradient value and in the third case the actual gradient value is below the target gradient value.
  • the heating power is not increased if the actual gradient value is below a predetermined target gradient value.
  • the parboil heating output is only switched off after a delay after the slope of the pot bottom temperature has buckled.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Ceramic Engineering (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Electric Ovens (AREA)
  • Control Of Resistance Heating (AREA)
  • Electric Stoves And Ranges (AREA)
  • Control Of Temperature (AREA)

Claims (7)

  1. Cuisinière munie d'un dispositif de réglage automatique d'une opération de chauffage d'un dispositif de cuisson électrique pour éviter un débordement à la fin d'une opération de chauffage, cuisinière dans laquelle, au cours de l'opération de chauffage à une puissance de chauffage pouvant être sélectionnée, un microprocesseur mesure de façon continue, à des intervalles égaux, l'allure dans le temps de l'augmentation d'une température de fond de marmite détectée par un capteur de température, caractérisée en ce que
    - le microprocesseur déduit de l'allure de l'augmentation de la température du fond de marmite et de la puissance de chauffage constante déduit une valeur nominale d'augmentation de température correspondant à l'aliment,
    - le microprocesseur, à une température du fond de marmite supérieure à 70°C environ, compare la valeur effective d'augmentation de température du fond de marmite avec la valeur nominale d'augmentation de température et, dans le cas d'un écart, commute la puissance de chauffage pour rapprocher la valeur effective d'augmentation de température à la valeur nominale, et que,
    - lorsque la puissance de chauffage est coupée lors de l'apparition d'un coude dans l'allure de la valeur effective d'augmentation de température du fond de marmite, l'énergie résiduelle subsistant à cause de la valeur nominale d'augmentation de température suffit alors tout juste pour permettre à l'aliment d'atteindre le point d'ébullition.
  2. Cuisinière munie d'un dispositif selon la revendication 1, caractérisée en ce qu'à une température du fond de marmite supérieure à 70°C environ et à une valeur effective d'augmentation de température supérieure à une valeur prédéterminée, le dispositif commute à une puissance réduite de chauffage.
  3. Cuisinière munie d'un dispositif de réglage automatique d'une opération de chauffage d'un dispositif de cuisson électrique pour éviter un débordement à la fin d'une opération de chauffage, cuisinière dans laquelle, au cours de l'opération de chauffage, un microprocesseur mesure de façon continue, à des intervalles égaux, l'allure dans le temps de l'augmentation d'une température de fond de marmite détectée par un capteur de température, caractérisée en ce que
    - le microprocesseur détermine à partir de l'allure de l'augmentation de la température et de la puissance de chauffage une valeur nominale d'augmentation de température correspondant à l'aliment,
    - le microprocesseur, à une température du fond de marmite supérieure à 70°C environ, compare la valeur effective d'augmentation de la température du fond de marmite avec la valeur nominale d'augmentation de température et, dans le cas d'écarts, commute la puissance de chauffage pour rapprocher la valeur effective d'augmentation de la température de la valeur nominale d'augmentation de température,
    - le microprocesseur, à une température du fond de marmite supérieure à 90°C et si la valeur effective d'augmentation de température ne peut pas être corrigée suffisamment vers le haut, par rapport à la valeur nominale d'augmentation de la température, établit un retard et, à la fin de ce retard, à la suite de l'apparition du coude dans l'allure d'augmentation de la température du fond de marmite, coupe la puissance de chauffage de façon que l'énergie résiduelle subsistant à cause de la valeur nominale calculée d'augmentation de température suffise tout juste pour permettre à l'aliment d'atteindre le point d'ébullition.
  4. Cuisinière munie d'un dispositif selon l'une des revendications 1 à 3, caractérisée en ce que le microprocesseur détermine la valeur effective d'augmentation de température du fond de marmite inférieure à 70°C et résultant de la puissance de chauffage Pa et du contenu C de la marmite, la valeur déterminée étant en même temps une mesure de la capacité thermique de l'aliment à partir de laquelle est déterminée la valeur nominale d'augmentation de la température.
  5. Cuisinière munie d'un dispositif selon une ou plusieurs des revendications 1 à 4, caractérisée en ce que la détermination de la température du fond de marmite s'effectue à des intervalles de temps égaux, inférieurs à 30 secondes, de préférence compris entre 5 et 15 secondes.
  6. Cuisinière munie d'un dispositif selon une ou plusieurs des revendications 1 à 5, caractérisée en ce que l'augmentation de la température du fond de marmite est déterminée par l'établissement d'une moyenne de plusieurs valeurs.
  7. Cuisinière munie d'un dispositif selon une ou plusieurs des revendications 1 à 6, caractérisée en ce que, après le débranchement de la puissance de chauffage, le dispositif commute automatiquement à une puissance de chauffage de maintien pouvant être réglée préalablement.
EP86200549A 1985-04-06 1986-04-02 Cuisinière munie d'un dispositif de régulation automatique du processus de chauffage d'une installation de cuisson Expired - Lifetime EP0197604B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT86200549T ATE70398T1 (de) 1985-04-06 1986-04-02 Kochherd mit einer vorrichtung zum automatischen regeln des ankochheizvorganges einer kochvorrichtung.

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE3512545 1985-04-06
DE3512545 1985-04-06
DE3530403 1985-08-26
DE19853530403 DE3530403A1 (de) 1985-04-06 1985-08-26 Verfahren zum automatischen regeln des ankochheizvorganges einer kochvorrichtung

Publications (3)

Publication Number Publication Date
EP0197604A2 EP0197604A2 (fr) 1986-10-15
EP0197604A3 EP0197604A3 (en) 1988-03-30
EP0197604B1 true EP0197604B1 (fr) 1991-12-11

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EP86200549A Expired - Lifetime EP0197604B1 (fr) 1985-04-06 1986-04-02 Cuisinière munie d'un dispositif de régulation automatique du processus de chauffage d'une installation de cuisson

Country Status (4)

Country Link
US (1) US4714822A (fr)
EP (1) EP0197604B1 (fr)
AT (1) ATE70398T1 (fr)
DE (2) DE3530403A1 (fr)

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DE102006057885A1 (de) * 2006-12-01 2008-06-05 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Erzeugen, Verarbeiten und Auswerten eines mit der Temperatur korrelierten Signals und entsprechende Vorrichtung
US7783176B2 (en) * 2007-06-28 2010-08-24 Strix Limited Heaters for liquid heating vessels
DE102010016110B4 (de) * 2010-03-24 2014-06-12 Miele & Cie. Kg Verfahren zur Regelung der Leistungszufuhr für eine Induktions-Kochstelle und Vorrichtung zur Durchführung des Verfahrens
DE102012013275B4 (de) 2011-07-05 2016-08-04 MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG Verfahren zum Durchführen eines Garvorgangs mit einem Koch- und/oder Bratgerät
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FR3108821B1 (fr) * 2020-03-30 2022-03-25 Groupe Brandt Plaque de cuisson comprenant un programme de cuisson ameliore, systeme de cuisson, procede de cuisson et programme correspondant
CN117330202B (zh) * 2023-11-20 2024-06-18 广东福尔电子有限公司 一种电锅温度监测用温度传感器及其温度监测控制方法

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ATE70398T1 (de) 1991-12-15
DE3682802D1 (de) 1992-01-23
DE3530403A1 (de) 1986-10-16
EP0197604A3 (en) 1988-03-30
EP0197604A2 (fr) 1986-10-15
US4714822A (en) 1987-12-22

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