EP3883340A1 - Ensemble de cuisson et procédé de fonctionnement d'un tel ensemble de cuisson - Google Patents

Ensemble de cuisson et procédé de fonctionnement d'un tel ensemble de cuisson Download PDF

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Publication number
EP3883340A1
EP3883340A1 EP20164581.9A EP20164581A EP3883340A1 EP 3883340 A1 EP3883340 A1 EP 3883340A1 EP 20164581 A EP20164581 A EP 20164581A EP 3883340 A1 EP3883340 A1 EP 3883340A1
Authority
EP
European Patent Office
Prior art keywords
cooking
cooking vessel
temperature
infrared sensor
vessel
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.)
Withdrawn
Application number
EP20164581.9A
Other languages
German (de)
English (en)
Inventor
Alex Viroli
Svend Erik Christiansen
Massimo Nostro
Massimo Zangoli
Fabio Angeli
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.)
Electrolux Appliances AB
Original Assignee
Electrolux Appliances AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Electrolux Appliances AB filed Critical Electrolux Appliances AB
Priority to EP20164581.9A priority Critical patent/EP3883340A1/fr
Publication of EP3883340A1 publication Critical patent/EP3883340A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • 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
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the present invention relates to a cooking assembly, in particular a domestic cooking assembly, for the thermal treatment of products, in particular food products.
  • the present invention also relates to a method of operation of a cooking assembly, in particular a domestic cooking assembly, for the thermal treatment of products, in particular food products.
  • Cooking assemblies in particular domestic cooking assemblies, are known for the preparation of food products by means of thermal conditioning of the food products being placed within a respective cooking vessel, such as a pan or pot.
  • a typical cooking assembly comprises a cooking hob having a plurality of cooking surfaces, each cooking surface being configured to support, in use, one respective cooking vessel and being selectively controllable so as to heat e.g. by means of an electrical resistance or induction, the respective cooking vessel and, accordingly, also the food product being placed within the respective cooking vessel.
  • cooking hobs comprising sensors (such as e.g. vibration sensors and/or temperature sensors) being arranged below the cooking surfaces have been introduced in order to support the user during the cooking process, e.g. in order to signal the boiling of a liquid being heated within the cooking vessel, the bouncing of food products such as potatoes within the cooking vessel and/or the risk of the ignition of oil.
  • sensors such as e.g. vibration sensors and/or temperature sensors
  • vibration sensors may not correctly work in case of a limited amount of liquid being present within the cooking vessel or in case of coated cooking vessels. Additionally, vibration sensors are not suited for the detection of the risk of oil ignition.
  • One aim of the present invention is to provide for a cooking assembly, to overcome, in a straightforward manner, at least one of the aforementioned drawbacks.
  • Another aim of the present invention is to provide for a method for controlling a cooking assembly to overcome, in a straightforward manner, at least one of the aforementioned drawbacks.
  • a cooking assembly comprising at least:
  • time-dependent temperature profile indicates that the temperature profile comprises a plurality of temperature values obtained at different times, but at substantially the same location and/or position e.g. within the cooking vessel.
  • the time-dependent temperature profile allows to follow the temporal temperature development at substantially one location and/or position.
  • the time-dependent temperature profile can be directly or indirectly determined and/or measured.
  • a directly determined and/or measured time-dependent temperature profile indicates that the infrared sensor detects and/or measures the temperature profile within the cooking vessel and/or of the product present within the cooking vessel.
  • the temperature profile is, in use, determined without any lid being placed on the cooking vessel.
  • An indirectly determined and/or measured temperature profile indicates that the infrared sensor does not directly determine the temperature profile within the cooking vessel and/or the product present within the cooking vessel, but e.g. the infrared sensor determines an auxiliary temperature profile of e.g.
  • a lid covering the cooking vessel determines and/or detects an infrared emission of the cooking vessel and/or of a lid and/or of an infrared emission sensor of the cooking assembly (e.g. associated to the cooking vessel and/or a lid covering and/or being applied on the cooking vessel).
  • the temperature profile is e.g. related to the auxiliary temperature profile or the infrared emission and/or the auxiliary temperature profile or the infrared emission allows to determine the temperature profile.
  • the auxiliary temperature profile or the infrared emission is an expression of the temperature profile.
  • the infrared sensor By providing for an infrared sensor being oriented towards the cooking hob and the cooking surface it is possible to measure the temperature within the cooking vessel. As well, the infrared sensor provides for an intermediate measurement of the temperature without any significant time delay. Furthermore, the infrared sensor allows for a continuous monitoring of the thermal treatment of the product arranged within the cooking vessel.
  • control unit is configured to control the cooking surface as a function of the cooking program and the time-dependent temperature profile, a user is aided in the preparation of the product. This allows a user to put his attention onto other aspects of the preparation of the food.
  • the product being present within the cooking vessel is a food product or a mixture, emulsion, suspension, water, oil or any other combination. It should also be noted that the product may also be defined by a mixture of a liquid such as water, milk or oil and a food product. It should also be noted that the product to be treated may vary throughout the overall cooking process; i.e. it may be possible to add further components (ingredients) to the product during the cooking process. E.g. during a first step of the cooking process, the cooking vessel only contains a first component (e.g. water or oil) and only after the first component having reached a required temperature, a second component (e.g. pasta or meat) is added.
  • a first component e.g. water or oil
  • a second component e.g. pasta or meat
  • the cooking surface is configured to be intended as any portion of the cooking hob, which is configured to support the cooking vessel and which is provided with means of directing in any form thermal energy into and/or to the cooking vessel and/or into the product being present within the cooking vessel.
  • the cooking surface can be defined by a surface for the support of the cooking vessel and an electronic element such as an electrical resistance or an electrical coil, being associated to (e.g. being arranged below of) the surface.
  • an electronic element such as an electrical resistance or an electrical coil
  • Another example is a cooking surface being defined by support elements for supporting the cooking vessel and a nozzle arranged below the support elements and configured to allow for a controlled outflow and burning of a gas.
  • a cooking vessel can be of any type, form and material (e.g. steel, cast iron, aluminium, clay, ceramics, etc.) as long that it is suitable for being placed onto the cooking surface and for the thermal treatment of products being arranged within the cooking vessel.
  • a non-exhaustive list of cooking vessels are pans, pots and kettles.
  • the infrared sensor is arranged above the cooking hob and the cooking surface. In this way, it is guaranteed that the infrared sensor is, in use, also arranged above the cooking vessel for determining and/or detecting the temperature within the cooking vessel.
  • the cooking assembly further comprises an extraction hood and the infrared sensor is coupled to the extraction hood.
  • the infrared sensor is coupled to the extraction hood.
  • the temperature determination unit also comprises a control module associated to and/or operationally connected to the infrared sensor and configured to communicate with the control unit for allowing for an exchange of data between the infrared sensor and the control unit.
  • a control module associated to and/or operationally connected to the infrared sensor and configured to communicate with the control unit for allowing for an exchange of data between the infrared sensor and the control unit.
  • the infrared sensor is configured to determine and/or measure and/or detect the temperature with a spatial resolution and at varying locations of the cooking hob and/or within varying positions within the cooking vessel.
  • the infrared sensor is an array sensor.
  • a single sensor allows to detect and/or determine the temperature at varying locations and/or positions, which is advantageous in these cases that the cooking hob comprises a plurality of cooking surfaces and/or in these case when it is advantageous to determine and/or detect the temperature at varying positions within the cooking vessel.
  • the use of an array sensor having a sufficiently high field of view allows to use a single infrared sensor and avoiding any movement mechanisms in order to orient the infrared sensor towards varying locations and/or positions.
  • the cooking assembly comprises at least one infrared emission sensor having at least:
  • the infrared sensor 6 is configured to determine and/or measure the infrared emission of the second portion for determining and/or measuring the temperature profile of the cooking vessel and/or the product present within the cooking vessel. In particular, by using such an infrared emission sensor, it is possible to indirectly determine and/or measure the temperature profile.
  • the infrared emission sensor is interposed between the infrared sensor and the cooking surface.
  • the infrared sensor is directed towards the second portion.
  • the infrared emission sensor is associated to and/or mounted to the cooking vessel and/or to a lid covering and/or being arranged on the cooking vessel.
  • control unit and/or the temperature determination unit is/are configured to calculate the temperature profile from the infrared emission of the second portion.
  • control unit is configured to control the control surface in dependence of the infrared emission of the infrared emission sensor and/or the calculated temperature profile.
  • both are an expression of the determined and/or measured temperature profile.
  • control interface is configured to allow for the selection and activation of at least one of the following cooking programs:
  • control unit is configured to control the cooking surface, in particular at least during the execution of one of the selectable cooking programs, as a function of the derivative and/or of the slope of the time-dependent temperature profile and, in particular also as a function of the absolute temperature determined and/or measured and/or detected by the infrared sensor. It has been found that in various cases, e.g. when activating the boiling program, the accuracy of the control is improved when relying on the slope and/or the derivative of the time-dependent temperature profile instead of relying on the absolute temperature value determined by the infrared sensor 6.
  • control unit is also configured to determine and/or detect a critical condition as a function of the temperature-profile determined and/or measured and/or detected by the infrared sensor. In particular, this allows to determine and/or detect conditions, which may define a threat to the integrity of a user and/or the environment within which the cooking assembly is arranged.
  • control unit is also configured to reduce and/or shut down the energy and/or power input to the cooking surface when detecting and/or determining a critical condition.
  • the control unit is also configured to reduce and/or shut down the energy and/or power input to the cooking surface when detecting and/or determining a critical condition.
  • an undesired event such as e.g. the ignition of oil or the damage of the cooking vessel.
  • a method for controlling the cooking assembly comprises at least the steps of:
  • the infrared sensor determines and/or measures the temperature with a spatial resolution and at varying locations of the cooking hob and/or within varying positions within the cooking vessel.
  • the cooking surface is controlled as a function of two or more time-dependent temperature profiles determined and/or measured by means of the infrared sensor at varying positions and/or locations within the cooking vessel.
  • the cooking surface is controlled as a function of the derivative of the time-dependent temperature profile and, in particular also as a function of the absolute temperature determined and/or measured by the infrared sensor.
  • the cooking assembly further comprises an infrared emission sensor, in particular being associated and/or mounted to the cooking vessel and/or to a lid covering and/or being arranged on the cooking vessel with the infrared emission sensor comprising at least:
  • control unit and/or the temperature determination unit calculate the temperature profile from the determined and/or measured infrared emission.
  • the cooking surface is controlled as a function of the infrared emission of the second portion and/or the calculated temperature profile.
  • a user can choose from at least one of the following cooking programs:
  • the method further comprises the step of estimating a quantity of product being present within the cooking vessel as a function of the power and/or energy input given into the cooking surface during the step of controlling of the cooking and the determined and/or measured temperature profile.
  • the method further comprises the step of determining and/or detecting the occurrence of a critical condition as a function of the temperature-profile determined and/or measured by the infrared sensor.
  • the power and/or energy input to the respective cooking surface 3 is reduced and/or shut-off when detecting and/or determining a critical condition.
  • number 1 indicates as a whole a cooking assembly, in particular a domestic cooking assembly, for the thermal treatment, in particular for the heating, of a product, in particular a food product and/or products such as water, emulsions, suspensions, mixtures or oil or any combination thereof.
  • cooking assembly 1 comprises at least:
  • control unit 5 is configured to selectively control cooking surfaces 3 as a function of the selected and activated cooking program and the respective time-dependent temperature profile determined and/or measured, in use, by infrared sensor 6.
  • operation of infrared sensor 6 relies on cooking vessel 4 not being provided with a (glass) lid.
  • This is advantageous as the interference with the lid is avoided and a direct temperature-measurement within cooking vessel 4 and/or of the product present within cooking vessel 4 is possible.
  • This is also advantageous as e.g. the emissivity of water is about 0,95 to 0,98 and the one of oil is about 0,95, water and oil being typical components present within cooking vessels 4.
  • infrared sensor 6 could be configured to determine and/or measure an auxiliary temperature-profile of at least a portion of a lid covering and/or being applied on cooking vessel 4.
  • the auxiliary temperature profile of the lid would provide for an indirect measure of the temperature profile within cooking vessel 4 and/or of the respective product present within the respective cooking vessel 4 (while in the case of a lack of a lid, the temperature-profile of cooking vessel 4 and/or the product present therein is determined and/or measured directly).
  • control unit 5 could be configured to control operation of cooking surfaces 3 as a function of the respective auxiliary temperature profile of the lid and/or of the temperature profile of cooking vessel 4 and/or of the product present within cooking vessel 4 as determined from the auxiliary temperature profile of the lid.
  • infrared sensor 6 could be configured to function both with cooking vessel 4 being provided with a lid or without.
  • the temperature determination unit and/or control unit 5 could be configured to determine whether a respective lid is arranged on the respective cooking vessel 4.
  • temperature determination unit and/or control unit 5 could be configured to understand whether infrared sensor 6 determines and/or measures directly the time-dependent temperature profile or whether infrared sensor 6 determines and/or measure the auxiliary temperature profile.
  • cooking assembly 1 could comprise at least one cooking vessel 4.
  • cooking assembly 1 could also comprise the lid covering and/or being applied onto cooking vessel 4.
  • cooking assembly 1 also comprises a supply unit (not shown) being operationally connected to control unit 5 and cooking surfaces 3 and configured to selectively supply, upon control by control unit 5, energy to cooking surfaces 3.
  • energy can be in the form of electrical energy or in the form of a gas to be burned.
  • the temperature determination unit also comprises a control module 8 associated to and/or connected to infrared sensor 6 and being configured to communicate with control unit 5 for allowing for an exchange of data, in particular in wired and/or wireless manner, between infrared sensor 6 and control unit 5.
  • a control module 8 associated to and/or connected to infrared sensor 6 and being configured to communicate with control unit 5 for allowing for an exchange of data, in particular in wired and/or wireless manner, between infrared sensor 6 and control unit 5.
  • control module 8 is configured to at least receive data about the determined and/or measured temperatures (and the respective time-dependent temperature profiles) within at least one cooking vessel 4 and/or the product present within the respective cooking vessel 4 from infrared sensor 6 and to transfer the data to control unit 5.
  • cooking assembly 1 also comprises an extraction hood 9, in particular extraction hood 9 being arranged above cooking hob 2.
  • cooking assembly 1 could also comprise an oven, in particular the oven being arranged below cooking hob 2.
  • cooking hob 2 being arranged on the oven.
  • cooking hob 2 presents a horizontal orientation, and in particular extraction hood 9 is vertically displaced from cooking hob 2.
  • the temperature determination unit in particular infrared sensor 6 and/or control module 8 is/are arranged above cooking hob 2 and cooking surface 3; i.e. the temperature determination unit, in particular infrared sensor 6 and/or control module 8, is/are vertically displaced from cooking hob 2 and cooking surface 3.
  • the temperature determination unit is, in particular infrared sensor 6 and/or control module 8 are, coupled to, in particular integrated into, extraction hood 9.
  • such an arrangement allows to avoid the need to provide for any other support structure for the temperature determination unit, in particular infrared sensor 6 and/or control module 8, and, in particular to also at least partially visually hide the temperature determination unit, in particular infrared sensor 6 and/or control module 8.
  • cooking surfaces 3 are of the type relying on a power and/or energy input by means of electrical energy.
  • cooking surfaces 3 are configured to heat by means of an electrical resistance or by means of induction.
  • cooking hob 2 comprises a glass-ceramic surface 10 and each cooking surface 3 is defined and/or determined by a respective active portion of glass-ceramic surface 10 and a respective electrical resistance or a respective electrical coil is arranged below the respective active portion of glass-ceramic surface 10.
  • control unit 5 is configured to selectively control the respective power and/or energy inputs by controlling the electrical energy transferred to the respective cooking surfaces 3.
  • cooking surface 3 could be of the type relying on a burning gas.
  • control unit 5 could be configured to selectively control the volume flow of the gas to the respective cooking surfaces 3 for controlling the power and/or energy input.
  • each cooking surface 3 could comprise respective support elements for supporting cooking vessel 4 and a nozzle arranged below the respective support elements and configured to allow for a controlled outflow and burning of the gas.
  • each cooking program defines cooking parameters such as desired cooking temperatures and/or cooking temperature profiles and cooking times and/or cooking time profiles.
  • desired cooking temperatures and/or cooking temperature profiles and cooking times and/or cooking time profiles.
  • the boiling of an egg may require to keep the cooking temperature at a first value for a first given time and to keep the cooking temperature at a second value for a second given time in order to obtain the best cooking result.
  • control unit 5 comprises a memory 11 configured to store and/or to memorize the cooking programs.
  • the cooking programs can be pre-defined according to a factory-setting and/or new cooking programs can be defined by a user and/or the cooking programs can be modified (and saved) or can be overwritten and/or updated by a user.
  • control unit 5 in particular memory 11, contains at least the following (pre-defined) cooking programs:
  • control unit 5 in particular memory 11, also contains any one of the following further (pre-defined) cooking programs:
  • control unit 5 in particular memory 11, may also contain recipe programs configured to control the preparation of the product according to a specific recipe and/or according to varying preparation steps.
  • recipe programs configured to control the preparation of the product according to a specific recipe and/or according to varying preparation steps.
  • a recipe program may require the control of different temperatures during varying steps of the cooking process and the consideration of the addition of additional ingredients during the cooking process.
  • control unit 5 is also configured to signal, in particular to visually and/or acoustically signal, the execution of specific operations during the execution of the respective cooking program.
  • control interface 7 is operationally connected or can be operationally connected, in a wireless or wired manner, with control unit 5.
  • control interface 7 is configured to transfer information and/or data regarding the cooking program to control unit 5.
  • control interface 7 is configured to allow for the selection and activation and/or for the modification of the cooking programs stored and/or memorized within memory 11 and/or for the definition of new cooking programs and/or the modification and/or saving of new cooking programs within memory 11.
  • control interface 7 is configured to allow for selectively and independently selecting and activating one respective cooking program for each one of cooking surfaces 3.
  • control interface 7 is integral to cooking hob 2.
  • control interface 7 could comprise a touch display and/or control switches and/or control knobs.
  • control interface 7 could comprise a mobile device provided with a respective software program.
  • control interface 7 is configured to allow for the selection and activation of at least one of the cooking programs stored and/or memorized within control unit 5, in particular memory 11, and /or any modified cooking program and/or any new cooking program.
  • infrared sensor 6 is configured to (simultaneously) determine and/or measure the temperature with a spatial resolution and at varying locations and/or positions of cooking hob 2 and/or within varying positions and/or locations within the respective cooking vessels 4. In this way, it is possible to detect and/or determine time-dependent temperature profiles within cooking vessels 4 being arranged at different positions of cooking hob 2. In this way, it is even possible to detect and/or determine time-dependent temperature profiles within one respective cooking vessels 4 at different positions within this specific cooking vessel 4, in order to improve the reliability of the control of the cooking processes.
  • infrared sensor 6 is an array sensor for (simultaneously) determining and/or measuring the temperature with a spatial resolution and at varying locations and/or positions of cooking hob 2 and/or at varying positions and/or locations within the respective cooking vessels 4.
  • the field of view of infrared sensor 6 being an array sensor is such to be adapted to determine and/or detect the temperature over the complete extension of cooking hob 2 (i.e. only a single infrared sensor 6 can be used).
  • infrared sensor 6 could be an infrared camera.
  • infrared sensor 6 could be provided with a movement mechanism for changing the orientation of infrared sensor 6 so as to determine and/or detect the temperature at varying positions and/or locations.
  • cooking assembly 1 could comprise more than one infrared sensor 6 for obtaining a spatial resolution for determining and/or detecting the temperature at varying positions.
  • control unit 5 is also configured to determine and/or detect the occurrence of critical conditions as a function of the temperature-profile(s) determined and/or measured by infrared sensor 6.
  • critical conditions are all these conditions which may occur during the operation of cooking assembly 1 and/or during the control of cooking surfaces 3, which may lead to the threatening of the integrity of a user and/or of the environment within which cooking assembly 1 is arranged.
  • critical conditions may e.g. be the non-presence of a cooking vessel 4 on the respective cooking surface 3 and/or the presence of an empty cooking vessel 4 and/or the risk of oil present within the respective cooking vessel 4 to ignite.
  • control unit 5 is also configured to selectively control the power and/or energy input into the respective cooking surface 3 such to avoid or to counter-act against the occurrence of a critical condition.
  • control unit 5 is configured to selectively reduce and/or shut-down the power and/or energy input to the respective cooking surface 3.
  • control unit 5 is also configured to signal, in particular to visually and/or acoustically signal, the determination and/or detection of the occurrence of a critical condition, such to warn, in use, the user.
  • control unit 5 may also be configured to send a text message to a user (e.g. by means of a text message send onto a mobile device and/or by means of an e-mail) in order to warn, in use, the user.
  • a text message e.g. by means of a text message send onto a mobile device and/or by means of an e-mail
  • control unit 5 is at least configured to detect and/or determine the presence of an empty cooking vessel 4 and/or to detect and/or determine the non-presence of a cooking vessel 4 and/or to detect and/or determine the risk of the ignition of oil present, in use, within the cooking vessel 4.
  • infrared sensor 6 is also configured to detect and/or determine the temperature on cooking surface 3 after removal of the respective cooking vessel 4, and in particular at the end of the cooking process, and control unit 5 is configured to avert a user of a (still) hot cooking surface 3.
  • control unit 5 is configured to selectively control cooking surfaces 3, in particular at least during the execution of one of the selectable and/or defined cooking programs, as a function of the derivative and/or the slope of the respective time-dependent temperature profiles and, in particular also as a function of the respective absolute temperature determined and/or measured by the infrared sensor 6.
  • control unit 5 is configured to selectively control cooking surfaces 3, in particular at least during the execution of one of the selectable and/or defined cooking programs, as a function of the derivative and/or the slope of the respective time-dependent temperature profiles and, in particular also as a function of the respective absolute temperature determined and/or measured by the infrared sensor 6.
  • Figure 3a shows the time-dependent temperature profile as determined and/or measured by infrared sensor 6 during the execution of the boiling program.
  • the boiling program was selected and activated in order to control the boiling of water.
  • the power and/or energy input to the respective cooking surface 3 was kept constant until detecting and/or determining the boiling of the water.
  • the derivate and/or slope of the time-dependent temperature profile changes when approaching the boiling point. It has been found to be particularly effective to determine the boiling point by considering both the slope and the derivative of the time-dependent temperature profile and the absolute temperature.
  • Figure 3b shows the time-dependent temperature profile obtained from a measurement with an empty cooking vessel 4. It has been observed that such an empty cooking vessel 4 results in increased slopes and/or derivatives (with respect to filled cooking vessels 4) of the time-dependent temperature profile (i.e. the heating is fast). It is possible to counter-act by decreasing or shutting down the power and/or energy input leading again to decreasing temperatures.
  • control unit 5 is also configured to estimate the quantity of the product to be heated within the respective cooking vessel 4 as a function of the power and/or energy input given into the respective cooking surface 3 and the determined and/or measured time-dependent temperature profile, in particular the respective derivative and/or slope.
  • control unit 5 is also configured to control (the power and/or energy input into) the respective cooking surface 3 as a function of the estimated quantity of the product.
  • Such a control may be of advantage when executing a simmering program (e.g. after execution of a boiling program).
  • cooking assembly 1 also comprises one or more additional sensor elements, e.g. vibration sensors, each one associated to one respective cooking surface 3, in particular being arranged at (e.g. below) one respective cooking surface 3, and each additional sensor element being configured to detect and/or determine a temperature profile of the respective cooking vessel 4 and/or the product arranged within the respective cooking vessel 4.
  • additional sensor elements e.g. vibration sensors, each one associated to one respective cooking surface 3, in particular being arranged at (e.g. below) one respective cooking surface 3, and each additional sensor element being configured to detect and/or determine a temperature profile of the respective cooking vessel 4 and/or the product arranged within the respective cooking vessel 4.
  • control unit 5 is also configured to control the respective cooking surface 3 in function of the temperature profile determined and/or detected by the respective additional sensor element.
  • cooking assembly 1 is operated for the thermal treatment of one or more products being placed within respective cooking vessels 4, which again are placed on respective cooking surfaces 3.
  • the steps of selecting and activating the cooking program and controlling the respective cooking surfaces 3, is executed for each one of cooking surfaces 3 independently from the other cooking surfaces 3.
  • the selected and activated cooking programs for each one of cooking surfaces 3 can be different or the same with respect to the other ones.
  • operation of cooking assembly 1 also comprises the step of placing at least one cooking vessel 4 onto one respective cooking surface 3.
  • operation of cooking assembly 1 also comprises the step of placing and/or filling the product and/or its ingredients and/or its single components into one respective cooking vessel 4.
  • infrared sensor 6 determines and/or measures the temperature with a spatial resolution and at varying locations of cooking hob 2 and/or within varying positions within one respective cooking vessel 4.
  • infrared sensor 6 directly determines and/or measures the temperature within cooking vessel 4 and/or of the product within the cooking vessel 4. In particular, no lid covers and/or is applied on cooking vessel 4.
  • a lid covers and/or is applied on cooking vessel 4 and during the step of determining and/or measuring, the temperature determination unit, in particular infrared sensor 6, determines and/or measures the time-dependent auxiliary temperature profile for indirectly determining and/or measuring the time-dependent temperature profile.
  • the temperature determination unit and/or control unit 5 determines the time-dependent temperature profile within cooking vessel 4 and/or the product present therein as a function of the time-dependent auxiliary temperature profile.
  • control unit 5 selectively controls each cooking surface 3 as a function of the time-dependent auxiliary temperature profile and/or the time-dependent temperature profile as determined from the auxiliary temperature profile.
  • the respective cooking surface 3 is controlled as a function of two or more time-dependent temperature profiles determined and/or measured by means of infrared sensor 6 at varying positions within the respective cooking vessel 4 and/or two or more auxiliary temperature profiles.
  • This can e.g. be advantageous, in order to control any local variations of the temperature.
  • This is particularly advantageous, when executing the frying program allowing to detect and/or determine (directly or indirectly) the temperature profile of the oil within cooking vessel 4 at different positions (e.g. for avoiding that the oil temperature also only locally exceeds the ignition temperature of the oil or for controlling the preparation of different pieces of product to be fried, which are distributed within the respective cooking vessel 4).
  • the respective cooking surface 3 is controlled as a function of the derivative of the respective time-dependent temperature profile and, in particular also as a function of the respective absolute temperature determined and/or measured by infrared sensor 6. This is e.g. in particular advantageous when executing the boiling program or when controlling the presence or non-presence of an empty cooking vessel 4.
  • a user can choose, in particular by interaction with control interface 7, from at least the boiling program, the constant temperature program, and the frying program.
  • the step of selecting and activating it is also possible to select and activate more than one cooking program for one respective and the same cooking surface 3, in particular so that the selected cooking programs will be activated according to a defined condition.
  • operation of cooking assembly 1 also comprises the step of estimating a quantity of product being present within one respective cooking vessel 4 as a function of the power and/or energy input given into the respective cooking surface 3 during the step of controlling of the respective cooking surface 3 and the respective determined and/or measured temperature profile.
  • control unit 5 controls the respective cooking surface 3 also as a function of the estimated quantity of product.
  • the step of estimating is executed with the boiling program having been selected and activated and the need to control a simmering of the product (the liquid) after having reached its boiling.
  • operation of cooking assembly 1 also comprises the step of detecting and/or determining the occurrence of a critical condition as a function of the respective temperature-profile determined and/or measured by the infrared sensor.
  • the slope and/or the derivative of the respective temperature-profile and/or the absolute temperature is used for detecting and/or determining the occurrence of a critical condition.
  • the slope of the time-dependent temperature profile allows to reliably detect the presence of an empty cooking vessel 4 (see Figure 3b ) and the absolute temperature (see Figure 3c ) allows to reliably detect the possible risk of oil ignition.
  • the time-dependent temperature profile shows the temperature of oil within the cooking vessel 4 and the absolute temperature can be correlated to the ignition temperature of the oil.
  • the power and/or energy input into the respective cooking surface 3 is reduced and/or shut-off when detecting and/or determining a critical condition.
  • number 1' indicates an alternative embodiment of a cooking assembly according to the present invention; as cooking assembly 1' is similar to cooking assembly 1, the following description is limited to the differences between them, and using the same references, where possible, for identical or corresponding parts.
  • cooking assembly 1' differs from cooking assembly 1 in comprising at least one infrared emission sensor 15 having at least:
  • infrared sensor 6 is configured to determine and/or measure the infrared emission of second surface 18 for (indirectly) determining and/or measuring the temperature profile of cooking vessel 4 and/or the product present within cooking vessel 4.
  • control unit 5 and/or the temperature determination unit is/are configured to calculate the temperature profile from the infrared emission.
  • control unit 5 is configured to selectively control cooking surfaces 3 in dependence of the indirectly determined and/or measured temperature profile (i.e. in dependence of the infrared emission of second surface 17) and/or in dependence of the calculated temperature profile.
  • infrared emission sensor 15 is interposed between infrared sensor 6 and at least one respective cooking surface 3.
  • infrared emission sensor 15 is associated and/or is carried by cooking vessel 4.
  • a lid 18 covering and/or being applied onto cooking vessel 4 comprises infrared emission sensor 15.
  • cooking assembly 1' comprises cooking vessel 4 and/or lid 18.
  • surface 16 and surface 17 are arranged opposite to one another.
  • surface 16 faces into cooking vessel 4 and surface 17 faces infrared sensor 6.
  • surface 17 is axially (considering an axis normal to the respective cooking surface 3), in particular vertically, displaced from a portion of an outer surface 19 of lid 18, the portion surrounding surface 17.
  • surface 17 is axially farer from the respective cooking surface 3 than the respective portion of lid 18.
  • the first portion in particular surface 17, could extend into cooking vessel 4 and/or being in direct contact with the product placed within cooking vessel 4.
  • infrared emission sensor 15 comprises a housing 19, in particular carrying and/or having surface 16 and surface 17 on opposites of housing 19.
  • housing 19 is at least partially made from a thermal conductive material, even more particular a material having a thermal conductivity of at least 100 W ⁇ m-1 ⁇ K-1, such as e.g. aluminium or copper. It should be noted that a material having a good thermal conductivity allows ensuring a homogeneous temperature distribution of infrared emission sensor 16, which improves the quality of the temperature measurement.
  • control unit 5 and/or the temperature determination unit calculates the temperature profile from the infrared emission of surface 17.
  • control unit 5 selectively controls cooking surfaces 3 as a function of the determined and/or measured infrared emission of surface 17 and/or as a function of the calculated temperature profile.
  • temperatures are determined instantaneously allowing to determine and/or detect (directly or indirectly) the temperature of the product to be thermally treated.
  • a further advantage resides in that infrared sensor 6 has high reactivity providing for a direct feedback about the present temperature within cooking vessel 4 substantially avoiding any delay.
  • control unit 5 controls the respective cooking surface 5 in dependence of the chosen cooking program and the respective time-dependent temperature profile. Thereby, a user is significantly aided in the thermal treatment of the product.
  • Another advantage resides in the use of an array sensor as infrared sensor 6. This allows to obtain a spatial resolution of the temperatures relying on a single sensor not requiring any movement means for changing the orientation of infrared sensor 6 and no elaborate analysis as e.g. required for infrared camera technology.

Landscapes

  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Electric Stoves And Ranges (AREA)
  • Frying-Pans Or Fryers (AREA)
EP20164581.9A 2020-03-20 2020-03-20 Ensemble de cuisson et procédé de fonctionnement d'un tel ensemble de cuisson Withdrawn EP3883340A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20164581.9A EP3883340A1 (fr) 2020-03-20 2020-03-20 Ensemble de cuisson et procédé de fonctionnement d'un tel ensemble de cuisson

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20164581.9A EP3883340A1 (fr) 2020-03-20 2020-03-20 Ensemble de cuisson et procédé de fonctionnement d'un tel ensemble de cuisson

Publications (1)

Publication Number Publication Date
EP3883340A1 true EP3883340A1 (fr) 2021-09-22

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EP20164581.9A Withdrawn EP3883340A1 (fr) 2020-03-20 2020-03-20 Ensemble de cuisson et procédé de fonctionnement d'un tel ensemble de cuisson

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070080158A1 (en) * 2003-11-25 2007-04-12 Kabushiki Kaisha Toshiba Heat cooking apparatus, cooking tool and heat cooking system
DE102011081355A1 (de) * 2011-08-23 2013-02-28 BSH Bosch und Siemens Hausgeräte GmbH Einrichten einer Überwachungsvorrichtung für ein Kochfeld
EP3336436A1 (fr) * 2016-12-19 2018-06-20 Electrolux Appliances Aktiebolag Table de cuisson dotée d'un dispositif de surveillance
US20180224127A1 (en) * 2017-02-06 2018-08-09 Pitco Frialator, Inc. Cook top assembly having a monitoring system and method of monitoring a cooking process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070080158A1 (en) * 2003-11-25 2007-04-12 Kabushiki Kaisha Toshiba Heat cooking apparatus, cooking tool and heat cooking system
DE102011081355A1 (de) * 2011-08-23 2013-02-28 BSH Bosch und Siemens Hausgeräte GmbH Einrichten einer Überwachungsvorrichtung für ein Kochfeld
EP3336436A1 (fr) * 2016-12-19 2018-06-20 Electrolux Appliances Aktiebolag Table de cuisson dotée d'un dispositif de surveillance
US20180224127A1 (en) * 2017-02-06 2018-08-09 Pitco Frialator, Inc. Cook top assembly having a monitoring system and method of monitoring a cooking process

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