Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels
  • A47J27/21—Water-boiling vessels, e.g. kettles
  • A47J27/21008—Water-boiling vessels, e.g. kettles electrically heated
  • A47J27/21158—Devices to detect overheating or boiling with a single control element or unit
• • 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 refers to a method for determination cooking conditions, preferably a household cooking, and to a system for determination said cooking conditions.
• the solution to said problem is a method of a self-controlled cooking, and a system and/or a method of energy control of the cooking apparatus during cooking, which controls and automatises the cooking process.
• a device for power control is disclosed in the patent No. DE 38 11 925 CI, where a temperature sensor is integrated within the cooking plate. A heater is switched on/off by means of said sensor. A problem arises in the case when the water boils away from the pot, where the food is cooked. The temperature of the heater does not increase fast enough in order for said temperature sensor to sense dangerous conditions and to switch the heater off.
• Additional object of the present invention is to create a system for carrying out a method for determination of conditions for cooking food in a pot, preferably in a household pot.
• a system for determination cooking conditions comprises at least one internal temperature probe, preferably arranged in the immediate vicinity of a heating body inside a cooking apparatus.
• at least one additional temperature probe is arranged on a cooking pot lid.
• a control unit is arranged inside the cooking apparatus, which on the basis of the data from at least one temperature probe controls the power supply into the heating body of the cooking apparatus.
• Said temperature probe measures a first parameter on the cooking pot and a second parameter on the heating body of the cooking apparatus. Based on the change of parameters and, respectively, the sum or the difference of said parameters the control unit of the cooking apparatus triggers an adequate pre-determined action.
• Fig. 1 shows a schematic view of a system according to the invention
• Fig. 2 shows a graphical representation of the temperature development during cooking according to the invention
• Fig. 3 shows a detail III of Fig. 2.
• Fig. 1 shows a schematic view of a system for determination cooking conditions according to the invention.
• Said system is comprised of a cooking apparatus 1, comprising a heating body 2 arranged, for instance, under a glass-ceramic plate 3 of the cooking surface of said cooking apparatus 1, a control unit 4, a cooking pot 5 with a lid 6, said cooking pot 5 being placed on said cooking surface, and at least one first temperature probe 7.
• the system according to the invention may also comprise at least one second temperature probe 8.
• Each temperature probe 7, 8 is linked via data lines 9, 10 with said control unit 4.
• said heating body 2 is linked via a data line 11 with said control unit 4.
• each said data line 9, 10, 11 is formed either as a wired line or as a wireless line.
• said first temperature probe 7 is arranged in the immediate vicinity of said heating body 2, such as for example in the central area thereof or in the marginal area thereof.
• said second temperature probe 8 is arranged on said lid 6 of the cooking pot 5.
• One of the embodiments provides for that said second temperature probe 8 is arranged in a handle of said lid 6, whereas the second, preferred embodiment provides for that said second temperature probe 8 is formed as a removable element which can be connected to said lid 6 by means of a magnetic bond, for example.
• the present invention is based on the idea that during cooking process of the food in the cooking pot 5, it can be reasoned of the condition in said cooking pot on the ground of the temperature measurements on the heating body 2 of the cooking apparatus 1 and, optionally, on the lid 6 of the cooking pot 5, and mutual relationship of said temperatures .
• Fig. 2 shows a graphical representation of an approximate temperature development during cooking of food in the cooking pot 5. It is assumed, that said cooking pot 5 contains a regular amount of the food to be cooked and a regular amount of the water to cook said food.
• the first curve 12 in Fig. 2 represents a temperature development during heating up of the water along with the food.
• said water heating temperature increases approximately linearly until the water starts to boil at approximately 100 °C, as represented by point A in Fig. 2. From said point on, the water temperature remains approximately constant as long as there is still some water in the pot 5, as represented by point B in Fig. 2.
• the second curve 13 in Fig. 2 represents a temperature development in said heating body 2
• the third curve 14 represents a temperature development on said lid 6 of the pot 5. If after reaching the point A the quantity of the energy supplied to the cooking pot 5 is not lowered, the entire volume of the water contained in said cooking pot 5 evaporates, and the temperature development in Fig. 2 reaches said point B at the time when the water completely ran out of the cooking pot.
• the temperature of the heating body 2 sharply increases.
• the temperature of said lid 6 sharply decreases, since there is no media left in the area below the lid 6 that would effectively transfer heat to the lid 6, after the cooking pot completely ran out of the water (cf. point B in Fig. 2 and Fig. 3). Therefore, the invention proves that approximately at the moment when the cooking pot 5 completely ran out of the water and, respectively, after expiration of a certain pre-determined time t from the moment when the temperature on the lid 6 decreases, i.e. at the point B in Fig.
• said first temperature probe 7 at the heating body 2 senses a sudden temperature increase ⁇ 2 of the heating body 2
• said second temperature probe 8 senses sudden temperature decrease ⁇ on the lid 6.
• Said temperature probes 7, 8 send via said data lines 9, 10 information about the temperature decrease ⁇ ! and the temperature increase ⁇ 2 , respectively, to said control unit 4 which, based on stored values of allowed temperature decrease and/or temperature increase and/or the sum of the temperature decrease and the temperature increase of the heating body 2 and/or the lid 6, in turn switches off via data line 11 the power supply to said heating body 2, resulting in the immediate stop of the cooking process.
• the method and the system according to the present invention are particularly suitable for use with the cooking in a household and, respectively, for food preparing.
• the system according to the invention is well applicable everywhere, where water is used for the cooking which may reach the boiling point, and where the power supplied to the cooking pot is automatically controlled.
• the use of the present invention is not limited to the household only, but can be applied, for example, to the area of boilers and other apparatuses for heating up liquids, and inter alia to control the solid to liquid phase change.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Cookers (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=48428526

Family Applications (1)

Country Status (3)

Cited By (4)

Citations (5)

• 2012
  • 2012-04-24 SI SI201200129A patent/SI24062A/sl active IP Right Grant
• 2013
  • 2013-03-12 DE DE112013002181.1T patent/DE112013002181T5/de not_active Withdrawn
  • 2013-03-12 WO PCT/IB2013/051927 patent/WO2013160777A1/en active Application Filing

Patent Citations (5)

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