EP3509392B1 - Method for a hotplate - Google Patents

Method for a hotplate Download PDF

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Publication number
EP3509392B1
EP3509392B1 EP19150139.4A EP19150139A EP3509392B1 EP 3509392 B1 EP3509392 B1 EP 3509392B1 EP 19150139 A EP19150139 A EP 19150139A EP 3509392 B1 EP3509392 B1 EP 3509392B1
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EP
European Patent Office
Prior art keywords
cooking
heating
hob
cooking utensil
cookware
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.)
Active
Application number
EP19150139.4A
Other languages
German (de)
French (fr)
Other versions
EP3509392A1 (en
Inventor
Alberto Ballester Herrero
Eduardo Imaz Martinez
Antonio Muñoz Fumanal
Esther Ondiviela Serrano
Daniel Palacios Tomas
Jorge Pascual Aza
David Valeau Martin
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.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
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Filing date
Publication date
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Publication of EP3509392A1 publication Critical patent/EP3509392A1/en
Application granted granted Critical
Publication of EP3509392B1 publication Critical patent/EP3509392B1/en
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Anticipated expiration legal-status Critical

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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
    • H05B6/12—Cooking devices
    • H05B6/1209—Cooking devices induction cooking plates or the like and devices to be used in combination with them
    • 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
    • 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
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • 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
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H05B6/065—Control, e.g. of temperature, of power for cooking plates or the like using coordinated control of multiple induction coils
    • 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
    • H05B2213/03—Heating plates made out of a matrix of heating elements that can define heating areas adapted to cookware randomly placed on the heating plate
    • 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
    • H05B2213/05—Heating plates with pan detection means

Definitions

  • the invention relates to a method for a hob, in particular for manufacturing and/or operating the hob, according to the preamble of claim 1.
  • WO 2009/053279 A1 discloses a method for operating a hob with a cooking surface, a plurality of heating elements arranged under the cooking surface for generating freely definable heating zones, with a control unit for actuating the heating elements and with a user interface at least for entering a parameter for determining a target heat output, wherein in at least a first operating mode in a detection step depending on a position and/or size of a detected cooking utensil element at least one parameter of a heating zone is defined, in a setting step the target heat output is read from the user interface and in a heating phase the defined heating zone is heated with the target heat output, wherein in at least one further operating mode that can be selected by an operator, one or more predetermined heating zones and/or a predetermined heating power can be used.
  • the object of the invention is in particular to provide a generic method with improved properties in terms of flexibility.
  • the object is achieved according to the invention by the features of claim 1, while advantageous refinements and developments of the invention can be found in the dependent claims.
  • the invention is based on a method for a hob, namely operation of the hob, which has at least one variable cooking surface, which in at least one operating state is subdivided into a plurality of heating zones along at least one subdivision direction, to which at least one heating parameter for heating a assigned to the cookware placed on the heating zone.
  • At least one cooking utensil parameter is taken into account in at least one edge region of the cooking surface.
  • the design according to the invention allows hobs in particular to be manufactured and/or operated flexibly.
  • cooktops can be produced that are adapted to a specific cooking utensil size.
  • the control unit of the hob can particularly advantageously detect the cooking utensil parameter of the cooking utensil that has been set up and adapt the cooking surface to the cooking utensil parameter.
  • variable cooking surface is to be understood in particular as a cooking surface which is intended to form at least one cooking zone adapted to at least one set of cooking utensil.
  • the cooking surface is a partial area of a hob plate.
  • the variable cooking surface is preferably provided to form at least two, in particular at least three, advantageously at least four, preferably at least five, independent cooking zones in at least one operating state.
  • the variable cooking surface differs from a cooking surface whose cooking zones are fixed, in particular by markings on the hob plate.
  • Hob at least one heating element matrix and/or at least one movable heating element, in particular an induction heating element.
  • an “induction heating element” is to be understood in particular as a heating element which is provided for transferring at least 100 W, in particular at least 500 W, advantageously at least 1000 W, preferably at least 2000 W, of electrical heating power into an electromagnetic radiation field, preferably with a frequency of between 10 kHz and 150 kHz, in particular between 20 kHz and 100 kHz, which is intended to be converted into heat in at least one cooking utensil, in particular at least its base, by magnetic reversal and eddy current effects.
  • resistance heaters, radiant heaters and/or the like are conceivable.
  • a “heating element matrix” is to be understood in particular as a preferably two-dimensional, advantageously regular arrangement, in particular in a square or hexagonal pattern, of at least four, in particular at least ten, advantageously at least twenty, heating elements, in particular induction heating elements.
  • a "movable” heating element is to be understood in particular as a heating element which is intended to be moved within at least a partial area of the variable cooking surface by means of at least one actuator of the variable cooking surface.
  • the hob has at least one sensor unit, which is formed in particular by the heating elements themselves, which is intended to detect positioned cooking utensils, in particular by measuring at least one inductance and/or at least one capacitance.
  • variable cooking surface is provided for assigning a cooking zone adapted to a support surface and/or position of the cooking utensil to a detected cooking utensil.
  • the hob has at least one control unit, which is preferably provided to evaluate measured values from the sensor unit, to calculate at least one cooking zone and to define heating elements that heat this cooking zone.
  • the control unit of the cooktop is provided to control power electronics and to set a required heat output for a cooking zone.
  • a “heating zone” is to be understood in particular as a partial area of the variable cooking surface, to which at least one heating parameter for heating a cooking utensil placed on the heating zone is assigned, depending on the location.
  • the heating parameter can advantageously be set by a user.
  • the heating zone has a different area from the cooking zone.
  • a "location-dependent association” is to be understood in particular as an association that takes into account a position of an object.
  • the position can in particular be in the form of an absolute position and/or a relative position.
  • An “absolute position” should be understood to mean, in particular, a position that is defined by a distance from a reference point that is valid for all objects.
  • a “relative position” is to be understood in particular as a position which is defined by a distance from a reference point defined for the respective object.
  • a “subdivision” of the cooking surface is to be understood in particular as meaning that the cooking surface is broken down into a number of partial areas which together form the entire cooking surface.
  • the hob can have at least two cooking surfaces. At least one of the cooking surfaces is advantageously divided into heating zones. The subdivision could be made in particular by setting a piece of hardware. The subdivision is preferably carried out by at least one control unit of the cooktop.
  • a “division direction” is to be understood in particular as a direction perpendicular to the edges of two adjacent heating zones that lie against one another.
  • An "edge area" of the cooking surface is to be understood in particular as a partial area which extends from a delimitation of the cooking surface along a section with a length of at most 20 cm, advantageously at most 15 cm, particularly advantageously at most 10 cm and preferably at most 5 cm in the direction of the Cooking surface extends.
  • a "cooking utensil parameter” is to be understood in particular as a parameter which characterizes a property of a cooking utensil.
  • the cooking utensil parameter can in particular be a cooking utensil material and/or a Cookware weight be formed.
  • the cooking utensil parameter is preferably designed as an extension of the cooking utensil.
  • a “cooking utensil extent” is to be understood here in particular as meaning a maximum spatial extent of the cooking utensil in at least one direction parallel to the cooking surface.
  • the extension of the cooking utensil can be understood as a diameter of the cooking utensil.
  • the cooking utensil extension is particularly preferably designed as a maximum extension of the cooking utensil parallel to the subdivision direction.
  • Provided should be understood to mean, in particular, specially programmed, designed and/or equipped.
  • the fact that an object is provided for a specific function is to be understood in particular to mean that the object fulfills and/or executes this specific function in at least one application and/or operating state.
  • a "method for producing a hob" is to be understood in particular as a method which is carried out before the hob is put into operation.
  • the method has at least one production step in which at least one cooking utensil parameter, in particular fixed, is taken into account when dividing the cooking surface into the heating zones in the edge region of the cooking surface.
  • a "method for operating a hob" is to be understood in particular as a method which is carried out during at least one operating state of the hob.
  • the method has an operating step in which, when the cooking surface is divided into heating zones in the edge region of the cooking surface, at least one cooking utensil parameter is taken into account in a particularly flexible manner, in particular as a function of the cooking utensil placed.
  • the cooking surface is subdivided along a vertical and/or horizontal subdivision direction.
  • the heating zones extend over the entire one horizontal extent of the cooking surface and with a horizontal division direction over the entire vertical extent of the cooking surface. It would also be conceivable to subdivide the cooking surface into superordinate zones, each of which has a subdivision along a vertical and/or horizontal subdivision direction. It would also be conceivable to arrange the heating zones concentrically with one another. In this way, in particular, ease of use can be increased.
  • the heating zones can be designed to be visually striking.
  • At least one extension of the cooking utensil, in particular along the direction of division, is taken into account in the division.
  • the extension of the cooking utensil can be detected by the sensor unit and passed on to the control unit. In this way, in particular, ease of use can be increased.
  • hobs can be provided that are suitable for different sizes of cookware that has been set up.
  • the subdivision takes into account an extent of the cooking utensil that corresponds to at least a double extent of at least one heating element of the hob in the edge region along the direction of subdivision.
  • a minimum extent of the heating zone corresponds to the extent of the heating elements along the direction of division. It is conceivable that all heating elements of the cooking surface have an identical extension in any direction. In this way, in particular, an advantageous consideration of the extent of the cooking utensil can be undertaken.
  • the extent of the cooking utensil taken into account can be selected to be large enough to be detected precisely, in particular despite possible tolerances of the detection means used.
  • a cooking utensil extension of at least 15 cm, in particular of at least 20 cm, advantageously of at least 25 cm and particularly advantageously of at least 30 cm along the dividing direction is taken into account in the subdivision.
  • a particularly advantageous consideration of the extent of the cooking utensil can be made.
  • the extent of the cooking utensil taken into account is advantageously large enough to be precisely detected, in particular despite possible tolerances of the detection means used.
  • the subdivision is carried out in the operating state.
  • the subdivision in the operating state is advantageously carried out by the control unit.
  • the control unit is provided to take into account a predefined cooking utensil variable during the subdivision.
  • the control unit is preferably provided to take into account several cooking utensil parameters during the subdivision. In this way, in particular, a flexible subdivision of the cooking surface can be achieved.
  • identical control units can be used in different hobs, with the control units being able to take into account different cooking utensil parameters determined by a respective program during the subdivision.
  • the program can particularly advantageously determine the cooking utensil parameter to be taken into account by means of an ID of the hob and/or measured values of the sensor unit.
  • the subdivision of the cooking surface is specified when the hob is manufactured. It is conceivable that the subdivision is determined by the hardware setting.
  • the cooking surface has markings that identify the subdivision.
  • the cooking surface has a display unit that generates the markings.
  • the display unit could have a plurality of LEDs for generating the marking.
  • the cooking utensil parameter to be taken into account is preferably defined during manufacture.
  • the control unit is advantageously equipped with the program for determining the cooking utensil parameter to be taken into account. In this way, in particular, a simple and cost-effective subdivision of the cooking surface can be achieved. A visually striking subdivision of the cooking surface can advantageously be achieved.
  • the subdivision in the operating state be carried out variably as a function of the cooking utensil parameter.
  • a cooking utensil parameter detected by the sensor unit can be taken into account by the control unit in the operating state.
  • the display unit generates a variable marking of the cooking surface depending on the cooking utensil parameter. In this way, in particular, a flexible subdivision of the cooking surface can be achieved.
  • a hob can be manufactured and/or operated which is suitable for cookware with different cookware parameters.
  • the cooking surface be divided into at least one peripheral heating zone and at least one internal heating zone, and the peripheral heating zone be designed larger than the internal heating zone.
  • An “internal heating zone” is to be understood in particular as a heating zone which adjoins other heating zones on both sides along the subdivision direction.
  • An “edge heating zone” is to be understood in particular as a heating zone which, along the subdivision direction, borders on other heating zones on precisely one side.
  • a size difference between the edge heating zones and the internal heating zones is preferably proportional to the cooking utensil parameter taken into account. In this way, in particular, ease of use can be increased.
  • the problem known from the prior art that the edge heating zones for large cookware are too small, making it impossible to place a large cookware on the edge heating zone without the cookware protruding over the cooking surface, can be avoided.
  • the subdivision allows the cooking surface to be adapted to large cookware by enlarging the edge heating zones in such a way that the cookware can be placed on the edge heating zones without protruding over the cooking surface.
  • the cooking surface is divided into heating zones separately for each of the cooking utensils.
  • the separate subdivisions can advantageously differ from one another. Particularly advantageously, the subdivision can be canceled and/or undertaken separately for each of the cooking utensils.
  • the display unit separately generates a marking of the cooking surface for each of the cooking utensils, which can be combined with one another or between which it is possible to switch. In this way, in particular, ease of use and flexibility can be increased.
  • the cooking surface can be adapted to several cooking utensils that are set up separately from one another.
  • cooking utensil parameters of the two cooking utensils be taken into account separately in the subdivision into the heating zones.
  • ease of use and flexibility can be increased.
  • the cooking surface can be adapted to a plurality of cookware set up separately from one another and having different cookware sizes.
  • a hob which was produced using a method according to the invention.
  • a flexible hob can be provided.
  • a hob with a control unit is proposed, which is provided for carrying out a method according to the invention. In this way, in particular, a simple construction of the hob can be achieved.
  • the hob 10a was manufactured using a method not in accordance with the invention.
  • a cooking utensil 24a is set up on the hob 10a.
  • the hob 10a and the cooking utensil 24a are part of a system.
  • the hob 10a has a variable cooking surface 12a.
  • the hob 10a has heating elements 14a.
  • the heating elements 14a are provided for heating the cooking utensil 24a placed on the cooking surface 12a.
  • the heating elements 14a are identical to each other.
  • the heating elements 14a are arranged in a matrix.
  • the hob 10a has a sensor unit (not shown). The sensor unit extends over the entire cooking surface 12a.
  • the sensor unit is intended to detect a support surface and a position of a set cooking utensil 24a.
  • the sensor unit has the heating elements 14a, which are used in a known manner as inductive sensors for detecting the cooking utensil 24a.
  • the position of the cooking utensil 24a is defined as the center point of the cooking utensil 24a.
  • the hob 10a has an operating unit 26a.
  • the control unit 26a has a touch control element 30a.
  • the hob 10a has a control unit 28a.
  • the control unit 28a is operatively connected to the operating unit 26a.
  • the control unit 28a is operatively connected to the sensor unit.
  • control unit 28a Depending on the contact surface of the cooking utensil 24a detected by the sensor unit, the control unit 28a generates a cooking zone for the cooking utensil 24a. For this, the control unit summarizes 28a all heating elements 14a located below the supporting surface together to form the cooking zone.
  • control unit 28a and/or the sensor unit If it is difficult for the control unit 28a and/or the sensor unit to recognize that the cooking utensil 24a is moving over a long distance on the cooking surface 12a and that it is still the same cooking zone, one conceivable approach would be for the control unit 28a requests input from a user via the control unit 26a to confirm that it is still the same cooking zone.
  • the cooking surface 12a is divided into a plurality of heating zones 16a in at least one operating state, specifically in particular in a so-called "power move" operating state.
  • a division into the heating zones 16a runs along a division direction 18a, which is aligned parallel to a depth direction of the cooking surface 12a. Alternatively, the division could run along a width direction of the cooking surface 12a.
  • the division is performed in the operating state by the control unit 28a.
  • the type of subdivision itself is defined when the hob 10a is manufactured, specifically programmed into the control unit 28a in particular.
  • the control unit 28a is equipped with a program for defining the cooking utensil parameter to be taken into account.
  • the cooking utensil parameter is designed as an extension of the cooking utensil.
  • the cooking utensil parameter is in the form of a diameter of the cooking utensil 24a.
  • the cooking utensil parameter could be in the form of a cooking utensil material or a cooking utensil weight.
  • the extent of the cooking utensil is greater than twice the extent of the heating elements 14a along the direction of division 18a.
  • the extent of the cooking utensil is greater than 15 cm.
  • a heat output is assigned to each of the heating zones 16a.
  • a setpoint temperature could be assigned to the heating zones 16a.
  • the heating power is assigned to the heating zones 16a depending on an absolute position on the cooking surface 12a. If the position of the cooking utensil 24a is arranged within one of the heating zones 16a, the heating power assigned to the heating zone 16 is set for the heating elements 14a of the cooking zone corresponding to the cooking utensil 24a.
  • the heating zones 16a can be divided into peripheral heating zones 22a and internal heating zones 20a.
  • the peripheral heating zones 22a are designed to be larger than the internal heating zones 20a. In this way, the extension of the cooking utensil 24a is taken into account.
  • the cooking utensil 24a can be positioned within the edge heating zones 22a without protruding over the cooking surface 12a. Since the program defines the extent of the cooking utensil to be taken into account, the program indirectly defines a relationship between the extents of the peripheral heating zones 22a and the internal heating zones 20a.
  • Fig.2 shows a flowchart for a method for producing the hob 10a.
  • the control unit 28a is equipped with a program for defining the extent of the cooking utensil to be taken into account. As a result, the same extent of the cooking utensil is always taken into account in the subdivision by the control unit 28a.
  • the control unit 28a in the operation state performs the division. Operating step 110 follows manufacturing step 100.
  • the hob 10b has a control unit 28b.
  • the control unit 28b is for carrying out a method according to the invention intended.
  • the control unit 28b is equipped with a program for determining an extension of the cooking utensil to be taken into account.
  • a cooking surface 12b is subdivided into heating zones 16b in a variable manner depending on the extent of the cookware.
  • the extent of the cooking utensil to be taken into account is defined by the sensor unit.
  • the cooking utensil extension to be taken into account corresponds to a cooking utensil extension of a cooking utensil 24b along a subdivision direction 18b determined by the sensor unit.
  • the extent of the cooking utensil to be taken into account could be defined by a user.
  • the program is intended to take into account the extent of the cooking utensil determined by the sensor unit. During the subdivision by the control unit 28b, the extent of the cooking utensil determined is taken into account.
  • a heating power is assigned to the heating zones 16b depending on a relative position.
  • the relative position relates to a position of the cooking utensil 24b along the subdivision direction 18b relative to a predefined reference point.
  • the predefined reference point is designed as the position of the cooking utensil 24b during the subdivision.
  • Fig.4 shows a flowchart for a method for operating the hob 10b.
  • the control unit 28b uses the sensor unit to determine the length of the cooking utensil to be taken into account.
  • the control unit 28b carries out the subdivision in the operating state, taking into account the extent of the cooking utensil determined.
  • the further operational step 130b follows the operational step 120b.
  • FIG. 5 shows a hob 10c.
  • the hob 10c has a control unit 28c.
  • the control unit 28c is provided for carrying out a method according to the invention.
  • the control unit 28c is equipped with a program for determining an extension of the cooking utensil to be taken into account.
  • a cooking surface 12c is subdivided into heating zones 16c, 34c in a variable manner depending on the extent of the cookware.
  • a cooking utensil 24c and another cooking utensil 32c are set up on the hob 10c. The other cooking utensil 32c was after setting up of the cooking utensil 24c set up.
  • the sensor unit measures the cooking utensil extension of the cooking utensil 24c, 32c that has been set up and forwards the cooking utensil extension to the control unit 28c.
  • a subdivision into heating zones 16c, 34c is carried out separately for each of the cooking utensils 24c, 32c.
  • cooking utensil parameters of the cooking utensil 24c, 32c are taken into account separately.
  • the cooking surface 12c is divided into corresponding additional heating zones 34c, which have a different ratio of the extent of additional peripheral heating zones 38c and additional internal heating zones 36c to the ratio of the extent of the edge heating zones 22c and inner heating zones 20c of the cooking utensil 24c.
  • Fig.6 shows a flowchart for a method for operating the hob 10c.
  • the control unit 28c determines the extent of the cooking utensil to be taken into account for the cooking utensil 24c.
  • the control unit 28c carries out the subdivision in the operating state, taking into account the extent of the cooking utensil determined for the cooking utensil 24c.
  • the further operational step 150c follows the operational step 140c.
  • the control unit 28c determines the cooking utensil extension to be taken into account for the cooking utensil 32c.
  • control unit 28c carries out a separate subdivision in the operating state, taking into account the extent of the cooking utensil determined for the cooking utensil 32c.
  • the further operational step 170c follows the further operational step 160c.

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

Description

Die Erfindung betrifft ein Verfahren für ein Kochfeld, insbesondere zu einer Herstellung und/oder einem Betrieb des Kochfelds, nach dem Oberbegriff des Anspruchs 1.The invention relates to a method for a hob, in particular for manufacturing and/or operating the hob, according to the preamble of claim 1.

Es sind Verfahren für Kochfelder bekannt, welche variable Kochflächen aufweisen, die in mehrere Heizzonen unterteilbar sind, welchen ortsabhängig jeweils eine Heizleistung zu einer Beheizung eines auf der Heizzone aufgestellten Gargeschirrs zugeordnet ist. Dabei besteht allerdings ein Problem, dass bei großen Gargeschirren die Heizleistung von an einem Randbereich der Kochfläche befindlichen Heizzonen nicht eingestellt werden kann, ohne dass das Gargeschirr über die Kochfläche hinausragt.Methods are known for hobs that have variable cooking surfaces that can be divided into a number of heating zones, each of which is assigned a heat output for heating cookware placed on the heating zone, depending on the location. However, there is a problem that, in the case of large cookware, the heat output of heating zones located at an edge area of the cooking surface cannot be adjusted without the cookware protruding over the cooktop.

Aus der WO 2009/053279 A1 ist ein Verfahren zum Betreiben eines Kochfelds mit einer Kochfläche, einer Mehrzahl von unter der Kochfläche angeordneten Heizelementen zum Erzeugen frei definierbarer Heizzonen, mit einer Steuereinheit zum Betätigen der Heizelemente und mit einer Benutzerschnittstelle wenigstens zum Eingeben eines Parameters zum Bestimmen einer Sollheizleistung bekannt, wobei in wenigstens einem ersten Betriebsmodus in einem Detektionsschritt abhängig von einer Position und/oder Größe eines detektierten Kochgeschirrelements wenigstens ein Parameter einer Heizzone definiert wird, in einem Einstellschritt die Sollheizleistung von der Benutzerschnittstelle eingelesen wird und in einer Heizphase die definierte Heizzone mit der Sollheizleistung beheizt wird, wobei in wenigstens einem weiteren, von einem Bediener auswählbaren Betriebsmodus eine oder mehrere vorgegebene Heizzonen und/oder eine vorgegebene Heizleistung verwendet werden.From the WO 2009/053279 A1 discloses a method for operating a hob with a cooking surface, a plurality of heating elements arranged under the cooking surface for generating freely definable heating zones, with a control unit for actuating the heating elements and with a user interface at least for entering a parameter for determining a target heat output, wherein in at least a first operating mode in a detection step depending on a position and/or size of a detected cooking utensil element at least one parameter of a heating zone is defined, in a setting step the target heat output is read from the user interface and in a heating phase the defined heating zone is heated with the target heat output, wherein in at least one further operating mode that can be selected by an operator, one or more predetermined heating zones and/or a predetermined heating power can be used.

Ferner sind aus der WO 2015/087208 A1 , der EP 1 610 590 A1 , der EP 3 001 772 A1 , der WO 2017/093850 A1 und der WO 2015/015361 A1 jeweils Verfahren für Kochfelder bekannt, wobei in zumindest einem Betriebszustand eine Kochfläche eines Kochfelds in mehrere Heizzonen unterteilt wird.Furthermore, from the WO 2015/087208 A1 , the EP 1 610 590 A1 , the EP 3 001 772 A1 , the WO 2017/093850 A1 and the WO 2015/015361 A1 each known method for hobs, wherein in at least one operating state a cooking surface of a hob is divided into several heating zones.

Die Aufgabe der Erfindung besteht insbesondere darin, ein gattungsgemäßes Verfahren mit verbesserten Eigenschaften hinsichtlich einer Flexibilität bereitzustellen. Die Aufgabe wird erfindungsgemäß durch die Merkmale des Anspruchs 1 gelöst, während vorteilhafte Ausgestaltungen und Weiterbildungen der Erfindung den Unteransprüchen entnommen werden können.The object of the invention is in particular to provide a generic method with improved properties in terms of flexibility. The object is achieved according to the invention by the features of claim 1, while advantageous refinements and developments of the invention can be found in the dependent claims.

Die Erfindung geht aus von einem Verfahren für ein Kochfeld, und zwar einem Betrieb des Kochfelds, welches zumindest eine variable Kochfläche aufweist, welche in zumindest einem Betriebszustand entlang wenigstens einer Unterteilungsrichtung in mehrere Heizzonen unterteilt ist, welchen ortsabhängig jeweils zumindest ein Heizparameter zu einer Beheizung eines auf der Heizzone aufgestellten Gargeschirrs zugeordnet ist.The invention is based on a method for a hob, namely operation of the hob, which has at least one variable cooking surface, which in at least one operating state is subdivided into a plurality of heating zones along at least one subdivision direction, to which at least one heating parameter for heating a assigned to the cookware placed on the heating zone.

Es wird vorgeschlagen, dass bei einer Unterteilung der Kochfläche in die Heizzonen in zumindest einem Randbereich der Kochfläche zumindest eine Gargeschirrkenngröße berücksichtigt wird.It is proposed that when the cooking surface is subdivided into the heating zones, at least one cooking utensil parameter is taken into account in at least one edge region of the cooking surface.

Durch die erfindungsgemäße Ausgestaltung können insbesondere Kochfelder flexibel hergestellt und/oder betrieben werden. Vorteilhaft können Kochfelder hergestellt werden, die an eine bestimmte Gargeschirrkenngröße angepasst sind. Besonders vorteilhaft kann die Steuereinheit des Kochfelds die Gargeschirrkenngröße des aufgestellten Gargeschirrs detektieren und die Kochfläche an die Gargeschirrkenngröße anpassen.The design according to the invention allows hobs in particular to be manufactured and/or operated flexibly. Advantageously, cooktops can be produced that are adapted to a specific cooking utensil size. The control unit of the hob can particularly advantageously detect the cooking utensil parameter of the cooking utensil that has been set up and adapt the cooking surface to the cooking utensil parameter.

Unter einer "variablen Kochfläche" soll insbesondere eine Kochfläche verstanden werden, die dazu vorgesehen ist, zumindest eine an zumindest ein aufgestelltes Gargeschirr angepasste Kochzone zu bilden. Insbesondere ist die Kochfläche ein Teilbereich einer Kochfeldplatte. Vorzugsweise ist die variable Kochfläche dazu vorgesehen, in zumindest einem Betriebszustand zumindest zwei, insbesondere zumindest drei, vorteilhaft zumindest vier, vorzugsweise zumindest fünf, unabhängige Kochzonen zu bilden. Insbesondere unterscheidet sich die variable Kochfläche von einer Kochfläche, deren Kochzonen, insbesondere durch Markierungen auf der Kochfeldplatte, fest vorgegeben sind. Insbesondere weist das Kochfeld zumindest eine Heizelementmatrix und/oder zumindest ein bewegliches Heizelement, insbesondere ein Induktionsheizelement, auf. Unter einem "Induktionsheizelement" soll insbesondere ein Heizelement verstanden werden, das dazu vorgesehen ist, zumindest 100 W, insbesondere zumindest 500 W, vorteilhaft zumindest 1000 W, vorzugsweise zumindest 2000 W, elektrische Heizleistung in ein elektromagnetisches Strahlungsfeld, vorzugsweise mit einer Frequenz zwischen 10 kHz und 150 kHz, insbesondere zwischen 20 kHz und 100 kHz, umzuwandeln, das dazu vorgesehen ist, in zumindest einem Gargeschirr, insbesondere zumindest dessen Boden, durch Ummagnetisierungs- und Wirbelstromeffekte in Wärme umgewandelt zu werden. Alternativ sind Widerstandsheizkörper, Strahlungsheizkörper und/oder vergleichbares denkbar. Unter einer "Heizelementmatrix" soll insbesondere eine, vorzugsweise zweidimensionale, vorteilhaft regelmäßige Anordnung, insbesondere in quadratischem oder hexagonalem Muster, von zumindest vier, insbesondere zumindest zehn, vorteilhaft zumindest zwanzig, Heizelementen, insbesondere Induktionsheizelementen, verstanden werden. Unter einem "beweglichen" Heizelement soll insbesondere ein Heizelement verstanden werden, das dazu vorgesehen ist, mittels zumindest eines Aktors der variablen Kochfläche, innerhalb zumindest eines Teilbereichs der variablen Kochfläche, bewegt zu werden. Vorteilhaft weist das Kochfeld zumindest eine Sensoreinheit auf, die insbesondere von den Heizelementen selbst gebildet ist, die dazu vorgesehen ist, aufgestellte Gargeschirre insbesondere mittels Messung zumindest einer Induktivität und/oder zumindest einer Kapazität zu detektieren. Insbesondere ist die variable Kochfläche dazu vorgesehen, einem detektierten Gargeschirr eine an eine Auflagefläche und/oder Position des Gargeschirrs angepasste Kochzone zuzuordnen. Insbesondere weist das Kochfeld zumindest eine Steuereinheit auf, die vorzugsweise dazu vorgesehen ist, Messwerte der Sensoreinheit auszuwerten, zumindest eine Kochzone zu berechnen und Heizelemente festzulegen, die diese Kochzone beheizen. Insbesondere ist die Steuereinheit des Kochfelds dazu vorgesehen, Leistungselektronik anzusteuern und für eine Kochzone eine angeforderte Heizleistung einzustellen.A "variable cooking surface" is to be understood in particular as a cooking surface which is intended to form at least one cooking zone adapted to at least one set of cooking utensil. In particular, the cooking surface is a partial area of a hob plate. The variable cooking surface is preferably provided to form at least two, in particular at least three, advantageously at least four, preferably at least five, independent cooking zones in at least one operating state. In particular, the variable cooking surface differs from a cooking surface whose cooking zones are fixed, in particular by markings on the hob plate. In particular, that shows Hob at least one heating element matrix and/or at least one movable heating element, in particular an induction heating element. An "induction heating element" is to be understood in particular as a heating element which is provided for transferring at least 100 W, in particular at least 500 W, advantageously at least 1000 W, preferably at least 2000 W, of electrical heating power into an electromagnetic radiation field, preferably with a frequency of between 10 kHz and 150 kHz, in particular between 20 kHz and 100 kHz, which is intended to be converted into heat in at least one cooking utensil, in particular at least its base, by magnetic reversal and eddy current effects. Alternatively, resistance heaters, radiant heaters and/or the like are conceivable. A “heating element matrix” is to be understood in particular as a preferably two-dimensional, advantageously regular arrangement, in particular in a square or hexagonal pattern, of at least four, in particular at least ten, advantageously at least twenty, heating elements, in particular induction heating elements. A "movable" heating element is to be understood in particular as a heating element which is intended to be moved within at least a partial area of the variable cooking surface by means of at least one actuator of the variable cooking surface. Advantageously, the hob has at least one sensor unit, which is formed in particular by the heating elements themselves, which is intended to detect positioned cooking utensils, in particular by measuring at least one inductance and/or at least one capacitance. In particular, the variable cooking surface is provided for assigning a cooking zone adapted to a support surface and/or position of the cooking utensil to a detected cooking utensil. In particular, the hob has at least one control unit, which is preferably provided to evaluate measured values from the sensor unit, to calculate at least one cooking zone and to define heating elements that heat this cooking zone. In particular, the control unit of the cooktop is provided to control power electronics and to set a required heat output for a cooking zone.

Unter einer "Heizzone" soll insbesondere ein Teilbereich der variablen Kochfläche verstanden werden, welchem ortsabhängig jeweils zumindest ein Heizparameter zu einer Beheizung eines auf der Heizzone aufgestellten Gargeschirrs zugeordnet ist. Vorteilhaft kann der Heizparameter von einem Benutzer eingestellt werden. Insbesondere weist die Heizzone eine von der Kochzone unterschiedliche Fläche auf. Unter einer "ortsabhängigen Zuordnung" soll insbesondere eine Zuordnung verstanden werden, welche eine Position eines Objekts berücksichtigt. Die Position kann insbesondere als eine Absolutposition und/oder Relativposition ausgebildet sein. Unter einer "Absolutposition" soll insbesondere eine Position verstanden werden, welche durch einen Abstand von einem für sämtliche Objekte gültigen Referenzpunkt definiert ist. Unter einer "Relativposition" soll insbesondere eine Position verstanden werden, welche durch einen Abstand von einem für das jeweilige Objekt definierten Referenzpunkt definiert ist.A "heating zone" is to be understood in particular as a partial area of the variable cooking surface, to which at least one heating parameter for heating a cooking utensil placed on the heating zone is assigned, depending on the location. The heating parameter can advantageously be set by a user. In particular, the heating zone has a different area from the cooking zone. A "location-dependent association" is to be understood in particular as an association that takes into account a position of an object. The position can in particular be in the form of an absolute position and/or a relative position. An “absolute position” should be understood to mean, in particular, a position that is defined by a distance from a reference point that is valid for all objects. A "relative position" is to be understood in particular as a position which is defined by a distance from a reference point defined for the respective object.

Unter einer "Unterteilung" der Kochfläche soll insbesondere verstanden werden, dass die Kochfläche in mehrere Teilbereiche zerlegt ist, welche zusammen die gesamte Kochfläche ausbilden. Insbesondere kann das Kochfeld zumindest zwei Kochflächen aufweisen. Vorteilhaft ist zumindest eine der Kochflächen in Heizzonen unterteilt. Die Unterteilung könnte insbesondere durch eine Einstellung einer Hardware vorgenommen werden. Bevorzugt wird die Unterteilung durch zumindest eine Steuereinheit des Kochfelds vorgenommen. Unter einer "Unterteilungsrichtung" soll insbesondere eine Richtung senkrecht zu aneinander liegenden Rändern zweier benachbarter Heizzonen verstanden werden.A “subdivision” of the cooking surface is to be understood in particular as meaning that the cooking surface is broken down into a number of partial areas which together form the entire cooking surface. In particular, the hob can have at least two cooking surfaces. At least one of the cooking surfaces is advantageously divided into heating zones. The subdivision could be made in particular by setting a piece of hardware. The subdivision is preferably carried out by at least one control unit of the cooktop. A “division direction” is to be understood in particular as a direction perpendicular to the edges of two adjacent heating zones that lie against one another.

Unter einem "Randbereich" der Kochfläche soll insbesondere ein Teilbereich verstanden werden, welcher sich von einer Abgrenzung der Kochfläche entlang einer Strecke mit einer Länge von höchstens 20 cm, vorteilhaft höchstens 15 cm, besonders vorteilhaft höchstens 10 cm und bevorzugt höchstens 5 cm in Richtung der Kochfläche erstreckt.An "edge area" of the cooking surface is to be understood in particular as a partial area which extends from a delimitation of the cooking surface along a section with a length of at most 20 cm, advantageously at most 15 cm, particularly advantageously at most 10 cm and preferably at most 5 cm in the direction of the Cooking surface extends.

Unter einer "Gargeschirrkenngröße" soll insbesondere eine Kenngröße verstanden werden, welche eine Eigenschaft eines Gargeschirrs kennzeichnet. Die Gargeschirrkenngröße kann insbesondere als ein Gargeschirrmaterial und/oder ein Gargeschirrgewicht ausgebildet sein. Bevorzugt ist die Gargeschirrkenngröße als eine Gargeschirrerstreckung ausgebildet. Unter einer "Gargeschirrerstreckung" soll hierbei insbesondere eine maximale räumliche Ausdehnung des Gargeschirrs in zumindest eine Richtung parallel zu der Kochfläche verstanden werden. Insbesondere kann bei einem runden Gargeschirr die Gargeschirrerstreckung als ein Durchmesser des Gargeschirrs verstanden werden. Besonders bevorzugt ist die Gargeschirrerstreckung als eine maximale Erstreckung des Gargeschirrs parallel zur Unterteilungsrichtung ausgebildet.A "cooking utensil parameter" is to be understood in particular as a parameter which characterizes a property of a cooking utensil. The cooking utensil parameter can in particular be a cooking utensil material and/or a Cookware weight be formed. The cooking utensil parameter is preferably designed as an extension of the cooking utensil. A “cooking utensil extent” is to be understood here in particular as meaning a maximum spatial extent of the cooking utensil in at least one direction parallel to the cooking surface. In particular, in the case of a round cooking utensil, the extension of the cooking utensil can be understood as a diameter of the cooking utensil. The cooking utensil extension is particularly preferably designed as a maximum extension of the cooking utensil parallel to the subdivision direction.

Unter "vorgesehen" soll insbesondere speziell programmiert, ausgelegt und/oder ausgestattet verstanden werden. Darunter, dass ein Objekt zu einer bestimmten Funktion vorgesehen ist, soll insbesondere verstanden werden, dass das Objekt diese bestimmte Funktion in zumindest einem Anwendungs- und/oder Betriebszustand erfüllt und/oder ausführt.“Provided” should be understood to mean, in particular, specially programmed, designed and/or equipped. The fact that an object is provided for a specific function is to be understood in particular to mean that the object fulfills and/or executes this specific function in at least one application and/or operating state.

Unter einem "Verfahren zur Herstellung eines Kochfelds" soll insbesondere ein Verfahren verstanden werden, welches vor einer Inbetriebnahme des Kochfelds durchgeführt wird. Insbesondere weist das Verfahren zumindest einen Herstellschritt auf, in welchem bei einer Unterteilung der Kochfläche in die Heizzonen in dem Randbereich der Kochfläche zumindest eine Gargeschirrkenngröße insbesondere fest berücksichtigt wird.A "method for producing a hob" is to be understood in particular as a method which is carried out before the hob is put into operation. In particular, the method has at least one production step in which at least one cooking utensil parameter, in particular fixed, is taken into account when dividing the cooking surface into the heating zones in the edge region of the cooking surface.

Unter einem "Verfahren zum Betrieb eines Kochfelds" soll insbesondere ein Verfahren verstanden werden, welches während zumindest eines Betriebszustands des Kochfelds durchgeführt wird. Insbesondere weist das Verfahren einen Betriebsschritt auf, in welchem bei einer Unterteilung der Kochfläche in die Heizzonen in dem Randbereich der Kochfläche zumindest eine Gargeschirrkenngröße insbesondere flexibel, und zwar insbesondere abhängig von einem aufgestellten Gargeschirr, berücksichtigt wird.A "method for operating a hob" is to be understood in particular as a method which is carried out during at least one operating state of the hob. In particular, the method has an operating step in which, when the cooking surface is divided into heating zones in the edge region of the cooking surface, at least one cooking utensil parameter is taken into account in a particularly flexible manner, in particular as a function of the cooking utensil placed.

Außerdem wird vorgeschlagen, dass die Kochfläche entlang einer vertikalen und/oder horizontalen Unterteilungsrichtung unterteilt wird. Insbesondere erstrecken sich die Heizzonen bei einer vertikalen Unterteilungsrichtung über die gesamte horizontale Erstreckung der Kochfläche und bei einer horizontalen Unterteilungsrichtung über die gesamte vertikale Erstreckung der Kochfläche. Denkbar wäre auch, die Kochfläche in übergeordnete Zonen zu unterteilen, welche jeweils eine Unterteilung entlang einer vertikalen und/oder horizontalen Unterteilungsrichtung aufweisen. Ferner wäre denkbar, die Heizzonen zueinander konzentrisch anzuordnen. Hierdurch kann insbesondere ein Bedienkomfort gesteigert werden. Vorteilhaft können die Heizzonen optisch auffällig ausgestaltet werden.In addition, it is proposed that the cooking surface is subdivided along a vertical and/or horizontal subdivision direction. In particular, in the case of a vertical division direction, the heating zones extend over the entire one horizontal extent of the cooking surface and with a horizontal division direction over the entire vertical extent of the cooking surface. It would also be conceivable to subdivide the cooking surface into superordinate zones, each of which has a subdivision along a vertical and/or horizontal subdivision direction. It would also be conceivable to arrange the heating zones concentrically with one another. In this way, in particular, ease of use can be increased. Advantageously, the heating zones can be designed to be visually striking.

Bei der Unterteilung wird zumindest eine Gargeschirrerstreckung, insbesondere entlang der Unterteilungsrichtung, berücksichtigt. Insbesondere kann die Gargeschirrerstreckung durch die Sensoreinheit detektiert und an die Steuereinheit weitergegeben werden. Hierdurch kann insbesondere ein Bedienkomfort gesteigert werden. Vorteilhaft können Kochfelder bereitgestellt werden, die für verschiedene Größen eines aufgestellten Gargeschirrs geeignet sind.At least one extension of the cooking utensil, in particular along the direction of division, is taken into account in the division. In particular, the extension of the cooking utensil can be detected by the sensor unit and passed on to the control unit. In this way, in particular, ease of use can be increased. Advantageously, hobs can be provided that are suitable for different sizes of cookware that has been set up.

Weiterhin wird vorgeschlagen, dass bei der Unterteilung eine Gargeschirrerstreckung berücksichtigt wird, welche zumindest einer doppelten Erstreckung zumindest eines Heizelements des Kochfelds in dem Randbereich entlang der Unterteilungsrichtung entspricht. Insbesondere entspricht eine minimale Erstreckung der Heizzone der Erstreckung der Heizelemente entlang der Unterteilungsrichtung. Denkbar ist, dass sämtliche Heizelemente der Kochfläche eine identische Erstreckung in jegliche Richtung aufweisen. Hierdurch kann insbesondere eine vorteilhafte Berücksichtigung der Gargeschirrerstreckung vorgenommen werden. Vorteilhaft kann die berücksichtigte Gargeschirrerstreckung groß genug gewählt werden, um insbesondere trotz möglicher Toleranzen verwendeter Detektionsmittel präzise erkannt zu werden.Furthermore, it is proposed that the subdivision takes into account an extent of the cooking utensil that corresponds to at least a double extent of at least one heating element of the hob in the edge region along the direction of subdivision. In particular, a minimum extent of the heating zone corresponds to the extent of the heating elements along the direction of division. It is conceivable that all heating elements of the cooking surface have an identical extension in any direction. In this way, in particular, an advantageous consideration of the extent of the cooking utensil can be undertaken. Advantageously, the extent of the cooking utensil taken into account can be selected to be large enough to be detected precisely, in particular despite possible tolerances of the detection means used.

Darüber hinaus wird vorgeschlagen, dass bei der Unterteilung eine Gargeschirrerstreckung von zumindest 15 cm, insbesondere von zumindest 20 cm, vorteilhaft von zumindest 25 cm und besonders vorteilhaft von zumindest 30 cm entlang der Unterteilungsrichtung berücksichtigt wird. Hierdurch kann insbesondere eine besonders vorteilhafte Berücksichtigung der Gargeschirrerstreckung vorgenommen werden. Vorteilhaft ist die berücksichtigte Gargeschirrerstreckung groß genug, um insbesondere trotz möglicher Toleranzen verwendeter Detektionsmittel präzise erkannt zu werden.In addition, it is proposed that a cooking utensil extension of at least 15 cm, in particular of at least 20 cm, advantageously of at least 25 cm and particularly advantageously of at least 30 cm along the dividing direction is taken into account in the subdivision. In this way, a particularly advantageous consideration of the extent of the cooking utensil can be made. The extent of the cooking utensil taken into account is advantageously large enough to be precisely detected, in particular despite possible tolerances of the detection means used.

Weiterhin wird vorgeschlagen, dass die Unterteilung in dem Betriebszustand durchgeführt wird. Vorteilhaft wird die Unterteilung in dem Betriebszustand durch die Steuereinheit durchgeführt. Denkbar ist, dass die Steuereinheit dazu vorgesehen ist, bei der Unterteilung eine vordefinierte Gargeschirrkenngröße zu berücksichtigen. Bevorzugt ist die Steuereinheit dazu vorgesehen, bei der Unterteilung mehrere Gargeschirrkenngrößen zu berücksichtigen. Hierdurch kann insbesondere eine flexible Unterteilung der Kochfläche erreicht werden. Vorteilhaft können identische Steuereinheiten in unterschiedlichen Kochfeldern verwendet werden, wobei die Steuereinheiten bei der Unterteilung jeweils unterschiedliche, durch ein jeweiliges Programm ermittelte Gargeschirrkenngrößen berücksichtigen können. Besonders vorteilhaft kann das Programm in dem Betriebszustand die zu berücksichtigende Gargeschirrkenngröße durch eine ID des Kochfelds und/oder Messwerte der Sensoreinheit ermitteln.Furthermore, it is proposed that the subdivision is carried out in the operating state. The subdivision in the operating state is advantageously carried out by the control unit. It is conceivable that the control unit is provided to take into account a predefined cooking utensil variable during the subdivision. The control unit is preferably provided to take into account several cooking utensil parameters during the subdivision. In this way, in particular, a flexible subdivision of the cooking surface can be achieved. Advantageously, identical control units can be used in different hobs, with the control units being able to take into account different cooking utensil parameters determined by a respective program during the subdivision. In the operating state, the program can particularly advantageously determine the cooking utensil parameter to be taken into account by means of an ID of the hob and/or measured values of the sensor unit.

Außerdem wird vorgeschlagen, dass die Unterteilung der Kochfläche bei einer Herstellung des Kochfelds festgelegt wird. Denkbar ist, dass die Unterteilung durch die Einstellung der Hardware festgelegt wird. Vorteilhaft weist die Kochfläche Markierungen auf, welche die Unterteilung kennzeichnet. Denkbar ist, dass die Kochfläche eine Anzeigeeinheit aufweist, welche die Markierungen erzeugt. Beispielsweise könnte die Anzeigeeinheit eine Mehrzahl an LEDs zu einer Erzeugung der Markierung aufweisen. Bevorzugt wird die zu berücksichtigende Gargeschirrkenngröße bei der Herstellung definiert. Vorteilhaft wird die Steuereinheit bei der Herstellung mit dem Programm zur Festlegung der zu berücksichtigenden Gargeschirrkenngröße ausgestattet. Hierdurch kann insbesondere eine einfache und kostengünstige Unterteilung der Kochfläche erreicht werden. Vorteilhaft kann eine optisch auffällige Unterteilung der Kochfläche erreicht werden.In addition, it is proposed that the subdivision of the cooking surface is specified when the hob is manufactured. It is conceivable that the subdivision is determined by the hardware setting. Advantageously, the cooking surface has markings that identify the subdivision. It is conceivable that the cooking surface has a display unit that generates the markings. For example, the display unit could have a plurality of LEDs for generating the marking. The cooking utensil parameter to be taken into account is preferably defined during manufacture. During production, the control unit is advantageously equipped with the program for determining the cooking utensil parameter to be taken into account. In this way, in particular, a simple and cost-effective subdivision of the cooking surface can be achieved. A visually striking subdivision of the cooking surface can advantageously be achieved.

In einer weiteren Ausgestaltung der Erfindung wird vorgeschlagen, dass die Unterteilung in dem Betriebszustand variabel in Abhängigkeit von der Gargeschirrkenngröße durchgeführt wird. Insbesondere kann bei der variablen Unterteilung durch die Steuereinheit in dem Betriebszustand eine durch die Sensoreinheit detektierte Gargeschirrkenngröße berücksichtigt werden. Denkbar ist, dass die Anzeigeeinheit eine variable Markierung der Kochfläche in Abhängigkeit von der Gargeschirrkenngröße erzeugt. Hierdurch kann insbesondere eine flexible Unterteilung der Kochfläche erreicht werden. Vorteilhaft kann ein Kochfeld hergestellt und/oder betrieben werden, welches für Gargeschirre mit unterschiedlichen Gargeschirrkenngrößen geeignet ist.In a further embodiment of the invention, it is proposed that the subdivision in the operating state be carried out variably as a function of the cooking utensil parameter. In particular, with the variable subdivision a cooking utensil parameter detected by the sensor unit can be taken into account by the control unit in the operating state. It is conceivable that the display unit generates a variable marking of the cooking surface depending on the cooking utensil parameter. In this way, in particular, a flexible subdivision of the cooking surface can be achieved. Advantageously, a hob can be manufactured and/or operated which is suitable for cookware with different cookware parameters.

Darüber hinaus wird vorgeschlagen, dass entlang der Unterteilungsrichtung betrachtet die Kochfläche in zumindest eine Randheizzone und zumindest eine Binnenheizzone unterteilt und die Randheizzone größer als die Binnenheizzone ausgestaltet wird. Unter einer "Binnenheizzone" soll insbesondere eine Heizzone verstanden werden, welche entlang der Unterteilungsrichtung zu beiden Seiten an andere Heizzonen angrenzt. Unter einer "Randheizzone" soll insbesondere eine Heizzone verstanden werden, welche entlang der Unterteilungsrichtung zu genau einer Seite an andere Heizzonen angrenzt. Bevorzugt ist ein Größenunterschied der Randheizzonen zu den Binnenheizzonen proportional zu der berücksichtigten Gargeschirrkenngröße. Hierdurch kann insbesondere ein Bedienkomfort erhöht werden. Vorteilhaft kann die aus dem Stand der Technik bekannte Problematik, dass zu kleine Randheizzonen für große Gargeschirre vorhanden sind, wodurch es nicht möglich ist, ein großes Gargeschirr auf die Randheizzone zu stellen, ohne dass das Gargeschirr über die Kochfläche ragt, vermieden werden. Besonders vorteilhaft wird durch die Unterteilung eine Anpassung der Kochfläche an große Gargeschirre ermöglicht, indem die Randheizzonen derart vergrößert werden, dass das Gargeschirr auf die Randheizzonen gestellt werden kann, ohne über die Kochfläche zu ragen.In addition, it is proposed that, viewed along the direction of division, the cooking surface be divided into at least one peripheral heating zone and at least one internal heating zone, and the peripheral heating zone be designed larger than the internal heating zone. An “internal heating zone” is to be understood in particular as a heating zone which adjoins other heating zones on both sides along the subdivision direction. An “edge heating zone” is to be understood in particular as a heating zone which, along the subdivision direction, borders on other heating zones on precisely one side. A size difference between the edge heating zones and the internal heating zones is preferably proportional to the cooking utensil parameter taken into account. In this way, in particular, ease of use can be increased. Advantageously, the problem known from the prior art that the edge heating zones for large cookware are too small, making it impossible to place a large cookware on the edge heating zone without the cookware protruding over the cooking surface, can be avoided. In a particularly advantageous manner, the subdivision allows the cooking surface to be adapted to large cookware by enlarging the edge heating zones in such a way that the cookware can be placed on the edge heating zones without protruding over the cooking surface.

In zumindest einem weiteren Betriebszustand, welcher insbesondere identisch mit dem Betriebszustand sein kann, wird bei zumindest zwei aufgestellten Gargeschirren für jedes der Gargeschirre separat eine Unterteilung der Kochfläche in Heizzonen durchgeführt. Vorteilhaft können sich die separaten Unterteilungen voneinander unterscheiden. Besonders vorteilhaft kann die Unterteilung für ein jeweiliges der Gargeschirre separat aufgehoben und/oder unternommen werden.In at least one further operating state, which can in particular be identical to the operating state, when at least two cooking utensils are set up, the cooking surface is divided into heating zones separately for each of the cooking utensils. The separate subdivisions can advantageously differ from one another. Particularly advantageously, the subdivision can be canceled and/or undertaken separately for each of the cooking utensils.

Denkbar ist, dass die Anzeigeeinheit für jedes der Gargeschirre separat eine Markierung der Kochfläche erzeugt, welche miteinander kombiniert werden können oder zwischen denen umgeschaltet werden kann. Hierdurch kann insbesondere ein Bedienkomfort und eine Flexibilität gesteigert werden. Vorteilhaft kann die Kochfläche an mehrere separat voneinander aufgestellte Gargeschirre angepasst werden.It is conceivable that the display unit separately generates a marking of the cooking surface for each of the cooking utensils, which can be combined with one another or between which it is possible to switch. In this way, in particular, ease of use and flexibility can be increased. Advantageously, the cooking surface can be adapted to several cooking utensils that are set up separately from one another.

Ferner wird vorgeschlagen, dass bei der Unterteilung in die Heizzonen Gargeschirrkenngrößen der beiden Gargeschirre jeweils separat berücksichtigt werden. Hierdurch kann insbesondere ein Bedienkomfort und eine Flexibilität gesteigert werden. Vorteilhaft kann die Kochfläche an mehrere separat voneinander aufgestellte Gargeschirre mit unterschiedlichen Gargeschirrkenngrößen angepasst werden.Furthermore, it is proposed that cooking utensil parameters of the two cooking utensils be taken into account separately in the subdivision into the heating zones. In this way, in particular, ease of use and flexibility can be increased. Advantageously, the cooking surface can be adapted to a plurality of cookware set up separately from one another and having different cookware sizes.

Weiterhin wird ein Kochfeld vorgeschlagen, welches unter Verwendung eines erfindungsgemäßen Verfahrens hergestellt wurde. Hierdurch kann insbesondere ein flexibles Kochfeld bereitgestellt werden.Furthermore, a hob is proposed which was produced using a method according to the invention. In this way, in particular, a flexible hob can be provided.

Darüber hinaus wird ein Kochfeld mit einer Steuereinheit vorgeschlagen, welche zur Durchführung eines erfindungsgemäßen Verfahrens vorgesehen ist. Hierdurch kann insbesondere eine einfache Bauweise des Kochfelds erreicht werden.In addition, a hob with a control unit is proposed, which is provided for carrying out a method according to the invention. In this way, in particular, a simple construction of the hob can be achieved.

Letztlich wird ein System mit einem erfindungsgemäßen Kochfeld und mit dem Gargeschirr vorgeschlagen, wodurch eine sinnvolle Unterteilung der Kochfläche erreicht werden kann.Ultimately, a system with a hob according to the invention and with the cookware is proposed, as a result of which a sensible subdivision of the cooking surface can be achieved.

Weitere Vorteile ergeben sich aus der folgenden Zeichnungsbeschreibung. In den Zeichnungen sind Ausführungsbeispiele der Erfindung dargestellt. Die Zeichnungen, die Beschreibungen und die Ansprüche enthalten zahlreiche Merkmale in Kombination. Der Fachmann wird die Merkmale zweckmäßigerweise auch einzeln betrachten und zu sinnvollen weiteren Kombinationen zusammenfassen.Further advantages result from the following description of the drawings. Exemplary embodiments of the invention are shown in the drawings. The drawings, the descriptions and the claims contain numerous features in combination. The person skilled in the art will expediently also consider the features individually and combine them into further meaningful combinations.

Es zeigen:

Fig. 1
ein Kochfeld mit einer variablen Kochfläche,
Fig. 2
ein Flussdiagramm für ein Verfahren zur Herstellung und zum Betrieb des Kochfelds,
Fig. 3
ein weiteres Kochfeld mit einer weiteren variablen Kochfläche,
Fig. 4
ein Flussdiagramm für ein Verfahren zum Betrieb des weiteren Kochfelds gemäß Fig. 3,
Fig. 5
ein weiteres Kochfeld mit einer weiteren variablen Kochfläche und
Fig. 6
ein Flussdiagramm für ein Verfahren zum Betrieb des weiteren Kochfelds gemäß Fig. 5.
Show it:
1
a hob with a variable cooking surface,
2
a flowchart for a method for manufacturing and operating the hob,
3
another hob with another variable cooking surface,
4
a flowchart for a method for operating the further hob according to 3 ,
figure 5
another hob with another variable cooking surface and
6
a flowchart for a method for operating the further hob according to figure 5 .

Fig. 1 zeigt ein Kochfeld 10a. Das Kochfeld 10a wurde unter Verwendung eines nicht erfindungsgemäßen Verfahrens hergestellt. Auf dem Kochfeld 10a ist ein Gargeschirr 24a aufgestellt. Das Kochfeld 10a und das Gargeschirr 24a sind Teil eines Systems. Das Kochfeld 10a weist eine variable Kochfläche 12a auf. Das Kochfeld 10a weist Heizelemente 14a auf. Die Heizelemente 14a sind zu einer Beheizung des auf der Kochfläche 12a aufgestellten Gargeschirrs 24a vorgesehen. Die Heizelemente 14a sind identisch zueinander ausgebildet. Die Heizelemente 14a sind matrixförmig angeordnet. Das Kochfeld 10a weist eine Sensoreinheit (nicht dargestellt) auf. Die Sensoreinheit erstreckt sich über die gesamte Kochfläche 12a. Die Sensoreinheit ist dazu vorgesehen, eine Auflagefläche und eine Position eines aufgestellten Gargeschirrs 24a zu detektieren. Die Sensoreinheit weist die Heizelemente 14a auf, welche in bekannter Weise zu einer Detektion des Gargeschirrs 24a als induktive Sensoren eingesetzt sind. Die Position des Gargeschirrs 24a ist als der Mittelpunkt des Gargeschirrs 24a definiert. Das Kochfeld 10a weist eine Bedieneinheit 26a auf. Die Bedieneinheit 26a weist ein Touchbedienelement 30a auf. Das Kochfeld 10a weist eine Steuereinheit 28a auf. Die Steuereinheit 28a ist mit der Bedieneinheit 26a wirkverbunden. Die Steuereinheit 28a ist mit der Sensoreinheit wirkverbunden. Abhängig von der von der Sensoreinheit detektierten Auflagefläche des Gargeschirrs 24a generiert die Steuereinheit 28a eine Kochzone für das Gargeschirr 24a. Hierzu fasst die Steuereinheit 28a sämtliche unterhalb der Auflagefläche befindlichen Heizelemente 14a zu der Kochzone zusammen. 1 shows a hob 10a. The hob 10a was manufactured using a method not in accordance with the invention. A cooking utensil 24a is set up on the hob 10a. The hob 10a and the cooking utensil 24a are part of a system. The hob 10a has a variable cooking surface 12a. The hob 10a has heating elements 14a. The heating elements 14a are provided for heating the cooking utensil 24a placed on the cooking surface 12a. The heating elements 14a are identical to each other. The heating elements 14a are arranged in a matrix. The hob 10a has a sensor unit (not shown). The sensor unit extends over the entire cooking surface 12a. The sensor unit is intended to detect a support surface and a position of a set cooking utensil 24a. The sensor unit has the heating elements 14a, which are used in a known manner as inductive sensors for detecting the cooking utensil 24a. The position of the cooking utensil 24a is defined as the center point of the cooking utensil 24a. The hob 10a has an operating unit 26a. The control unit 26a has a touch control element 30a. The hob 10a has a control unit 28a. The control unit 28a is operatively connected to the operating unit 26a. The control unit 28a is operatively connected to the sensor unit. Depending on the contact surface of the cooking utensil 24a detected by the sensor unit, the control unit 28a generates a cooking zone for the cooking utensil 24a. For this, the control unit summarizes 28a all heating elements 14a located below the supporting surface together to form the cooking zone.

Falls es für die Steuereinheit 28a und/oder die Sensoreinheit schwierig ist, bei einer Bewegung des Gargeschirrs 24a über eine lange Strecke auf der Kochfläche 12a zu erkennen, dass es sich immer noch um dieselbe Kochzone handelt, wäre ein denkbarer Lösungsansatz, dass die Steuereinheit 28a eine Eingabe eines Benutzers über die Bedieneinheit 26a einfordert, um zu bestätigen, dass es sich immer noch um dieselbe Kochzone handelt.If it is difficult for the control unit 28a and/or the sensor unit to recognize that the cooking utensil 24a is moving over a long distance on the cooking surface 12a and that it is still the same cooking zone, one conceivable approach would be for the control unit 28a requests input from a user via the control unit 26a to confirm that it is still the same cooking zone.

Die Kochfläche 12a ist in zumindest einem Betriebszustand, und zwar insbesondere in einem sogenannten "Power-Move"-Betriebszustand, in mehrere Heizzonen 16a unterteilt. Eine Unterteilung in die Heizzonen 16a verläuft entlang einer Unterteilungsrichtung 18a, welche parallel zu einer Tiefenrichtung der Kochfläche 12a ausgerichtet ist. Alternativ könnte die Unterteilung entlang einer Breitenrichtung der Kochfläche 12a verlaufen. Die Unterteilung wird in dem Betriebszustand durch die Steuereinheit 28a durchgeführt. Die Art der Unterteilung an sich wird jedoch bei einer Herstellung des Kochfelds 10a festgelegt, und zwar insbesondere in die Steuereinheit 28a einprogrammiert. Bei der Herstellung des Kochfelds 10a wird die Steuereinheit 28a mit einem Programm zu einer Definition der zu berücksichtigenden Gargeschirrkenngröße ausgestattet. Hierdurch wird bei der Unterteilung durch die Steuereinheit 28a stets dieselbe Gargeschirrkenngröße berücksichtigt. Die Gargeschirrkenngröße ist als eine Gargeschirrerstreckung ausgebildet. Die Gargeschirrkenngröße ist als ein Durchmesser des Gargeschirrs 24a ausgebildet. Alternativ könnte die Gargeschirrkenngröße als ein Gargeschirrmaterial oder als ein Gargeschirrgewicht ausgebildet sein. Die Gargeschirrerstreckung ist größer als eine doppelte Erstreckung der Heizelemente 14a entlang der Unterteilungsrichtung 18a. Die Gargeschirrerstreckung ist größer als 15 cm.The cooking surface 12a is divided into a plurality of heating zones 16a in at least one operating state, specifically in particular in a so-called "power move" operating state. A division into the heating zones 16a runs along a division direction 18a, which is aligned parallel to a depth direction of the cooking surface 12a. Alternatively, the division could run along a width direction of the cooking surface 12a. The division is performed in the operating state by the control unit 28a. However, the type of subdivision itself is defined when the hob 10a is manufactured, specifically programmed into the control unit 28a in particular. During the manufacture of the hob 10a, the control unit 28a is equipped with a program for defining the cooking utensil parameter to be taken into account. As a result, the same cooking utensil parameter is always taken into account in the subdivision by the control unit 28a. The cooking utensil parameter is designed as an extension of the cooking utensil. The cooking utensil parameter is in the form of a diameter of the cooking utensil 24a. Alternatively, the cooking utensil parameter could be in the form of a cooking utensil material or a cooking utensil weight. The extent of the cooking utensil is greater than twice the extent of the heating elements 14a along the direction of division 18a. The extent of the cooking utensil is greater than 15 cm.

Den Heizzonen 16a ist jeweils eine Heizleistung zugeordnet. Alternativ könnte den Heizzonen 16a eine Solltemperatur zugeordnet sein. Die Heizleistung ist den Heizzonen 16a abhängig von einer Absolutposition auf der Kochfläche 12a zugeordnet. Wenn die Position des Gargeschirrs 24a innerhalb einer der Heizzonen 16a angeordnet ist, wird für die Heizelemente 14a der zu dem Gargeschirr 24a korrespondierenden Kochzone die der Heizzone 16 zugeordnete Heizleistung eingestellt. Die Heizzonen 16a lassen sich in Randheizzonen 22a und Binnenheizzonen 20a unterteilen. Die Randheizzonen 22a sind größer als die Binnenheizzonen 20a ausgestaltet. Hierdurch wird die Gargeschirrerstreckung des Gargeschirrs 24a berücksichtigt. Durch die größeren Randheizzonen 22a kann das Gargeschirr 24a innerhalb der Randheizzonen 22a positioniert werden, ohne über die Kochfläche 12a zu ragen. Da das Programm die zu berücksichtigende Gargeschirrerstreckung definiert, definiert das Programm indirekt ein Verhältnis von Erstreckungen der Randheizzonen 22a und Binnenheizzonen 20a.A heat output is assigned to each of the heating zones 16a. Alternatively, a setpoint temperature could be assigned to the heating zones 16a. The heating power is assigned to the heating zones 16a depending on an absolute position on the cooking surface 12a. If the position of the cooking utensil 24a is arranged within one of the heating zones 16a, the heating power assigned to the heating zone 16 is set for the heating elements 14a of the cooking zone corresponding to the cooking utensil 24a. The heating zones 16a can be divided into peripheral heating zones 22a and internal heating zones 20a. The peripheral heating zones 22a are designed to be larger than the internal heating zones 20a. In this way, the extension of the cooking utensil 24a is taken into account. Due to the larger edge heating zones 22a, the cooking utensil 24a can be positioned within the edge heating zones 22a without protruding over the cooking surface 12a. Since the program defines the extent of the cooking utensil to be taken into account, the program indirectly defines a relationship between the extents of the peripheral heating zones 22a and the internal heating zones 20a.

Fig.2 zeigt ein Flussdiagramm für ein Verfahren zur Herstellung des Kochfelds 10a. In einem Herstellschritt 100 wird die Steuereinheit 28a mit einem Programm zu einer Definition der zu berücksichtigenden Gargeschirrerstreckung ausgestattet. Hierdurch wird bei der Unterteilung durch die Steuereinheit 28a stets dieselbe Gargeschirrerstreckung berücksichtigt. In einem Betriebsschritt 110 führt die Steuereinheit 28a in dem Betriebszustand die Unterteilung durch. Der Betriebsschritt 110 folgt auf den Herstellschritt 100. Fig.2 shows a flowchart for a method for producing the hob 10a. In a production step 100, the control unit 28a is equipped with a program for defining the extent of the cooking utensil to be taken into account. As a result, the same extent of the cooking utensil is always taken into account in the subdivision by the control unit 28a. In an operation 110, the control unit 28a in the operation state performs the division. Operating step 110 follows manufacturing step 100.

In den Fig. 3 bis 6 sind zwei Ausführungsbeispiele der Erfindung gezeigt. Die nachfolgenden Beschreibungen und die Zeichnungen beschränken sich im Wesentlichen auf die Unterschiede zwischen den Ausführungsbeispielen, wobei bezüglich gleich bezeichneter Bauteile, insbesondere in Bezug auf Bauteile mit gleichen Bezugszeichen, grundsätzlich auch auf die Zeichnungen und/oder die Beschreibung der anderen Ausführungsbeispiele, insbesondere der Fig. 1 und 2, verwiesen werden kann. Zur Unterscheidung der Ausführungsbeispiele ist der Buchstabe a den Bezugszeichen des Ausführungsbeispiels in den Fig. 1 und 2 nachgestellt. In den Ausführungsbeispielen der Fig. 3 bis 6 ist der Buchstabe a durch die Buchstaben b und c ersetzt.In the Figures 3 to 6 two embodiments of the invention are shown. The following descriptions and the drawings are essentially limited to the differences between the exemplary embodiments, with regard to components having the same designation, in particular with regard to components having the same reference symbols, also to the drawings and/or the description of the other exemplary embodiments, in particular the Figures 1 and 2 , can be referenced. To distinguish between the exemplary embodiments, the letter a is the reference number of the exemplary embodiment in FIGS Figures 1 and 2 adjusted. In the embodiments of Figures 3 to 6 the letter a is replaced by the letters b and c.

Fig. 3 zeigt ein Kochfeld 10b. Das Kochfeld 10b weist eine Steuereinheit 28b auf. Die Steuereinheit 28b ist zur Durchführung eines erfindungsgemäßen Verfahrens vorgesehen. Bei einer Herstellung des Kochfelds 10b wird die Steuereinheit 28b mit einem Programm zu einer Ermittlung einer zu berücksichtigenden Gargeschirrerstreckung ausgestattet. Eine Unterteilung einer Kochfläche 12b in Heizzonen 16b wird variabel in Abhängigkeit von einer Gargeschirrerstreckung durchgeführt. Die zu berücksichtigende Gargeschirrerstreckung wird durch die Sensoreinheit definiert. Die zu berücksichtigende Gargeschirrerstreckung entspricht einer durch die Sensoreinheit ermittelten Gargeschirrerstreckung eines Gargeschirrs 24b entlang einer Unterteilungsrichtung 18b. Alternativ könnte die zu berücksichtigende Gargeschirrerstreckung durch einen Benutzer definiert werden. Das Programm ist zu einer Berücksichtigung der durch die Sensoreinheit ermittelten Gargeschirrerstreckung vorgesehen. Während der Unterteilung durch die Steuereinheit 28b wird die ermittelte Gargeschirrerstreckung berücksichtigt. Den Heizzonen 16b ist eine Heizleistung abhängig von einer Relativposition zugeordnet. Die Relativposition bezieht sich auf eine Position des Gargeschirrs 24b entlang der Unterteilungsrichtung 18b relativ zu einem vordefinierten Referenzpunkt. Der vordefinierte Referenzpunkt ist als die Position des Gargeschirrs 24b während der Unterteilung ausgebildet. 3 shows a hob 10b. The hob 10b has a control unit 28b. The control unit 28b is for carrying out a method according to the invention intended. When the hob 10b is manufactured, the control unit 28b is equipped with a program for determining an extension of the cooking utensil to be taken into account. A cooking surface 12b is subdivided into heating zones 16b in a variable manner depending on the extent of the cookware. The extent of the cooking utensil to be taken into account is defined by the sensor unit. The cooking utensil extension to be taken into account corresponds to a cooking utensil extension of a cooking utensil 24b along a subdivision direction 18b determined by the sensor unit. Alternatively, the extent of the cooking utensil to be taken into account could be defined by a user. The program is intended to take into account the extent of the cooking utensil determined by the sensor unit. During the subdivision by the control unit 28b, the extent of the cooking utensil determined is taken into account. A heating power is assigned to the heating zones 16b depending on a relative position. The relative position relates to a position of the cooking utensil 24b along the subdivision direction 18b relative to a predefined reference point. The predefined reference point is designed as the position of the cooking utensil 24b during the subdivision.

Fig.4 zeigt ein Flussdiagramm für ein Verfahren zum Betrieb des Kochfelds 10b. In einem Betriebsschritt 120b ermittelt die Steuereinheit 28b die zu berücksichtigende Gargeschirrerstreckung mittels der Sensoreinheit. In einem weiteren Betriebsschritt 130b führt die Steuereinheit 28b in dem Betriebszustand die Unterteilung unter Berücksichtigung der ermittelten Gargeschirrerstreckung durch. Der weitere Betriebsschritt 130b folgt auf den Betriebsschritt 120b. Fig.4 shows a flowchart for a method for operating the hob 10b. In an operating step 120b, the control unit 28b uses the sensor unit to determine the length of the cooking utensil to be taken into account. In a further operating step 130b, the control unit 28b carries out the subdivision in the operating state, taking into account the extent of the cooking utensil determined. The further operational step 130b follows the operational step 120b.

Fig. 5 zeigt ein Kochfeld 10c. Das Kochfeld 10c weist eine Steuereinheit 28c auf. Die Steuereinheit 28c ist zur Durchführung eines erfindungsgemäßen Verfahrens vorgesehen. Bei einer Herstellung des Kochfelds 10c wird die Steuereinheit 28c mit einem Programm zu einer Ermittlung einer zu berücksichtigenden Gargeschirrerstreckung ausgestattet. Eine Unterteilung einer Kochfläche 12c in Heizzonen 16c, 34c wird variabel in Abhängigkeit von einer Gargeschirrerstreckung durchgeführt. Auf dem Kochfeld 10c sind ein Gargeschirr 24c und ein weiteres Gargeschirr 32c aufgestellt. Das weitere Gargeschirr 32c wurde nach dem Aufstellen des Gargeschirrs 24c aufgestellt. Die Sensoreinheit misst eine Gargeschirrerstreckung der aufgestellten Gargeschirre 24c, 32c und gibt die Gargeschirrerstreckung an die Steuereinheit 28c weiter. In dem Betriebszustand wird für jedes der Gargeschirre 24c, 32c separat eine Unterteilung in Heizzonen 16c, 34c durchgeführt. Bei der Unterteilung werden Gargeschirrkenngrößen der Gargeschirre 24c, 32c separat berücksichtigt. Für das weitere Gargeschirr 32c wird die Kochfläche 12c in korrespondierende weitere Heizzonen 34c unterteilt, welche ein zu dem Verhältnis der Erstreckung der Randheizzonen 22c und Binnenheizzonen 20c des Gargeschirrs 24c unterschiedliches Verhältnis der Erstreckung von weiteren Randheizzonen 38c und weiteren Binnenheizzonen 36c aufweisen. figure 5 shows a hob 10c. The hob 10c has a control unit 28c. The control unit 28c is provided for carrying out a method according to the invention. When the hob 10c is manufactured, the control unit 28c is equipped with a program for determining an extension of the cooking utensil to be taken into account. A cooking surface 12c is subdivided into heating zones 16c, 34c in a variable manner depending on the extent of the cookware. A cooking utensil 24c and another cooking utensil 32c are set up on the hob 10c. The other cooking utensil 32c was after setting up of the cooking utensil 24c set up. The sensor unit measures the cooking utensil extension of the cooking utensil 24c, 32c that has been set up and forwards the cooking utensil extension to the control unit 28c. In the operating state, a subdivision into heating zones 16c, 34c is carried out separately for each of the cooking utensils 24c, 32c. In the subdivision, cooking utensil parameters of the cooking utensil 24c, 32c are taken into account separately. For the additional cookware 32c, the cooking surface 12c is divided into corresponding additional heating zones 34c, which have a different ratio of the extent of additional peripheral heating zones 38c and additional internal heating zones 36c to the ratio of the extent of the edge heating zones 22c and inner heating zones 20c of the cooking utensil 24c.

Fig.6 zeigt ein Flussdiagramm für ein Verfahren zum Betrieb des Kochfelds 10c. In einem Betriebsschritt 140c ermittelt die Steuereinheit 28c die zu berücksichtigende Gargeschirrerstreckung für das Gargeschirr 24c. In einem weiteren Betriebsschritt 150c führt die Steuereinheit 28c in dem Betriebszustand die Unterteilung unter Berücksichtigung der für das Gargeschirr 24c ermittelten Gargeschirrerstreckung durch. Der weitere Betriebsschritt 150c folgt auf den Betriebsschritt 140c. In einem weiteren Betriebsschritt 160c ermittelt die Steuereinheit 28c die zu berücksichtigende Gargeschirrerstreckung für das Gargeschirr 32c. In einem weiteren Betriebsschritt 170c führt die Steuereinheit 28c in dem Betriebszustand eine separate Unterteilung unter Berücksichtigung der für das Gargeschirr 32c ermittelten Gargeschirrerstreckung durch. Der weitere Betriebsschritt 170c folgt auf den weiteren Betriebsschritt 160c. Fig.6 shows a flowchart for a method for operating the hob 10c. In an operating step 140c, the control unit 28c determines the extent of the cooking utensil to be taken into account for the cooking utensil 24c. In a further operating step 150c, the control unit 28c carries out the subdivision in the operating state, taking into account the extent of the cooking utensil determined for the cooking utensil 24c. The further operational step 150c follows the operational step 140c. In a further operating step 160c, the control unit 28c determines the cooking utensil extension to be taken into account for the cooking utensil 32c. In a further operating step 170c, the control unit 28c carries out a separate subdivision in the operating state, taking into account the extent of the cooking utensil determined for the cooking utensil 32c. The further operational step 170c follows the further operational step 160c.

Claims (9)

  1. Method for a hob (10a; 10b; 10c), namely for operating the hob (10a; 10b; 10c), which has at least one variable cooking area (12a; 12b; 12c), which in at least one operating state is divided into a plurality of heating zones (16a; 16b; 16c, 34c) along at least one division direction (18a; 18b; 18c), which are each assigned, on a location-dependent basis, at least one heating parameter for heating an item of cookware (24a; 24b; 24c, 32c) placed on the heating zone (16a; 16b; 16c, 34c), wherein during the division of the cooking area (12a; 12b; 12c) into the heating zones (16a; 16b; 16c, 34c), in at least one edge region of the cooking area (12a; 12b; 12c) at least one cookware characteristic variable is taken into consideration, wherein during the division at least one cookware extent is taken into consideration, characterised in that in at least one further operating state, which in particular may be identical to the operating state, in the event of at least two placed items of cookware (24a; 24b; 24c, 32c), a division of the cooking area (12a; 12b; 12c) into heating zones (16a; 16b; 16c, 34c) is performed separately for each of the items of cookware (24a; 24b; 24c, 32c).
  2. Method according to claim 1, characterised in that during the division a cookware extent is taken into consideration, which corresponds to at least twice the extent of at least one heating element (14a; 14b; 14c) of the hob (10a; 10b; 10c) in the edge region along the division direction (18a; 18b; 18c).
  3. Method according to claim 1 or 2, characterised in that during the division a cookware extent of at least 16 cm along the division direction (18a; 18b; 18c) is taken into consideration.
  4. Method according to at least one of the preceding claims, characterised in that the division is performed in the operating state.
  5. Method according to one of claims 1 to 4, characterised in that the division in the operating state is performed in a variable manner as a function of the cookware characteristic variable.
  6. Method according to one of the preceding claims, characterised in that, when viewed along the division direction (18a; 18b; 18c), the cooking area (12a; 12b; 12c) is divided into at least one edge heating zone (22a; 22b; 22c, 38c) and at least one inner heating zone (20a; 20b; 20c, 36c) and the edge heating zone (22a; 22b; 22c, 38c) is embodied to be larger than the inner heating zone (20a; 20b; 20c, 36c).
  7. Method according to one of the preceding claims, characterised in that during the division into the heating zones (16a; 16b; 16c, 34c) cookware characteristic variables of the two items of cookware (24a; 24b; 24c, 32c) are taken into consideration separately in each case.
  8. Hob (10a; 10b; 10c) with a control unit (28a; 28b; 28c), which is provided for performing a method according to one of claims 1 to 7.
  9. System with a hob (10a; 10b; 10c) according to claim 8 and with the cookware (24a; 24b; 24c, 32c).
EP19150139.4A 2018-01-08 2019-01-03 Method for a hotplate Active EP3509392B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201830008A ES2719504A1 (en) 2018-01-08 2018-01-08 Procedure to activate a cooking field, cooking field manufactured to use this procedure (Machine-translation by Google Translate, not legally binding)

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EP3509392A1 EP3509392A1 (en) 2019-07-10
EP3509392B1 true EP3509392B1 (en) 2022-09-28

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ES2362782B1 (en) * 2009-04-17 2012-05-22 Bsh Electrodomésticos España, S.A. COOKING FIELD WITH A DETECTION AND PROCEDURE PROVISION TO OPERATE A COOKING FIELD.
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Also Published As

Publication number Publication date
EP3509392A1 (en) 2019-07-10
US11553564B2 (en) 2023-01-10
US11917742B2 (en) 2024-02-27
US20230099376A1 (en) 2023-03-30
US20190215913A1 (en) 2019-07-11
ES2934350T3 (en) 2023-02-21
ES2719504A1 (en) 2019-07-10

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