WO2015018890A1 - Dispositif de cuisson et son procédé de fonctionnement - Google Patents

Dispositif de cuisson et son procédé de fonctionnement Download PDF

Info

Publication number
WO2015018890A1
WO2015018890A1 PCT/EP2014/066985 EP2014066985W WO2015018890A1 WO 2015018890 A1 WO2015018890 A1 WO 2015018890A1 EP 2014066985 W EP2014066985 W EP 2014066985W WO 2015018890 A1 WO2015018890 A1 WO 2015018890A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
parameter
temperature
sensor
sensor device
Prior art date
Application number
PCT/EP2014/066985
Other languages
German (de)
English (en)
Inventor
Volker Backherms
Dominic Beier
Bastian Michl
Original Assignee
Miele & Cie. Kg
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 Miele & Cie. Kg filed Critical Miele & Cie. Kg
Publication of WO2015018890A1 publication Critical patent/WO2015018890A1/fr

Links

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
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food
    • H05B1/0266—Cooktops
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • 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 device with at least one measuring system and a method for operating a cooking device.
  • the inventive method is suitable for operating a cooking device with at least one hob and at least one heating device for heating at least one cooking area.
  • At least one measuring system with at least one sensor device is provided for detecting at least one first characteristic variable for temperatures of the cooking area and in particular of a cooking vessel set up in the cooking area.
  • At least one parameter is determined. The parameter describes at least one dynamic property of the measuring system and becomes the
  • the method according to the invention has many advantages.
  • a significant advantage is that at least one parameter is taken into account, which is at least one dynamic property of the
  • Dynamic properties of the measuring system are in particular properties which change in at least one period and preferably in shorter periods.
  • the period is compared with periods in which z. B. can change static parameters, rather short. Therefore, in particular, a description of such dynamic properties as a function of time is particularly advantageous.
  • the dynamic property can be z. B. be described by a parameter which characterizes a change over time of the detected values from the measuring system. Based on the temporal change can then z. B. can be deduced whether the measuring system operates under approximately constant conditions or, for example, is exposed to non-linearly changing conditions.
  • the consideration of such a parameter can be used particularly advantageously in the evaluation of useful signals and the delimitation to interference signals. As a result, the reproducibility in determining the temperature of the cooking area can be significantly improved.
  • the parameter describes how at least one property of the
  • Modified measuring system and preferably changed over time.
  • the parameter describes the change over a predetermined period of time. It can also
  • a new parameter can be determined, for example, in an interval.
  • the parameters can be taken into account with different weightings.
  • the parameters are different in particular.
  • the parameters can also be similar. Similar parameters are z.
  • At least one second characteristic variable for temperatures of the cooking region is detected, in particular, by the sensor device.
  • Other characteristic variables for cooking zone temperatures can also be recorded.
  • at least one parameter can be determined from at least part of the detected characteristic quantities.
  • the heating device comprises at least one induction device.
  • Induction device is designed in particular as an induction heating source and comprises at least one induction coil. It is possible that the induction device comprises a plurality or a plurality of smaller induction coils. Then it is possible that the cooking area, for example, results flexibly by placing a Gargut matterers. It is also possible that fixed hotplates are specified.
  • the cooking area may also have at least one food container, z. B. a pot or pan, which were parked there.
  • the temperature of the bottom of the food container in the cooking area is preferably determined.
  • the parameter is determined taking into account a measured variable.
  • the measured variable is in particular a sensory measured variable.
  • the measured variable can be used directly as a parameter.
  • the measured variable can also be calculated and then used as a parameter. For example, can
  • Heat radiation power can be detected as a measure, the time derivative of the intensity of the heat radiation then serves as a parameter.
  • the measured variable can be z.
  • Sensor device It can also be at least one measured variable which is already detected during regular operation of the cooking device, for. B. detected by a safety sensor temperature or the detected by a control device active power or actual power, such as in the form of a performance characteristic of the induction coil.
  • the parameter is determined or derived from a temporal change of the measured variable.
  • the parameter is determined taking into account the first characteristic variable detected by the sensor device.
  • the parameter can also be determined taking into account another and, in particular, a second characteristic variable detected by the sensor device. It is also possible that the first and also the second characteristic variable are used to determine the parameter.
  • the parameter is at least one value for the temporal
  • the temporal change is in particular due to at least one derivation over time and / or an increase and / or a rate of change and / or a regression of a function of the first and / or the second characteristic size and / or the temperature of at least a portion of the sensor device determined.
  • the parameter is determined by a derivative of the first and / or the second characteristic variable on a different size than the time, such as a characteristic of the heating power.
  • the sensor device detects heat radiation originating at least partially from the cooking area as the first characteristic variable for temperatures of the cooking area.
  • the heat radiation is predominantly from the cooking area.
  • the sensor device may for this purpose comprise at least one sensor unit.
  • the sensor unit outputs as output a first size, which is characteristic of the
  • Thermal radiation performance is, such as the voltage of a thermocouple or a thermopile, which is often referred to as thermopile.
  • thermopile a thermopile
  • an output signal is derived over time and taken into account as a parameter.
  • the heat radiation detected as the first characteristic quantity originates at least partially, and preferably for the most part, from an im
  • the sensor unit preferably has a wavelength-selective filter device.
  • the sensor device can detect at least one second characteristic variable.
  • At least one further sensor unit is provided for this purpose.
  • Characteristic size is derived in particular over time and taken into account as parameters.
  • the second characteristic variable is in particular heat radiation, which emanates at least to a predominant part from a carrier device.
  • the carrier device is provided in particular for positioning a food container.
  • the carrier device is preferably a glass ceramic plate and / or a so-called ceran field.
  • the further sensor unit can also be designed as a heat sensor, which detects the temperature of the carrier device directly, for. B. as a resistance thermometer.
  • the temperature of the cooking region is determined from the first characteristic quantity taking into account the second characteristic variable. It is advantageous that the previously determined temperature of
  • Carrier device in the determination of the temperature of the Gargut mattersers in the cooking area can be calculated accordingly.
  • Gargut worthers determined. For this purpose, a calibration method, for example with a Radiation source be provided. Thus, the temperature of the Gargut mattersers can be determined very reliably from the detected heat radiation.
  • the further parameter preferably describes at least one static property of the measuring system, for example a property of the measuring system at a specific time.
  • a property of the measuring system at a specific time for example a property of the measuring system at a specific time.
  • the further parameter is determined taking into account a measured variable.
  • the measured variable is in particular a sensory measured variable.
  • the further parameter or the measured variable describes at least one temperature of at least one region of the sensor device.
  • the sensor device may have at least one integrated sensor element.
  • the temperature detected by the sensor element can be used as a further parameter. It is also possible that a plurality of sensor elements are provided, wherein an average of the signals of the sensor elements is used as a further parameter.
  • Such a further parameter makes it possible to evaluate the occurrence of unwanted spurious radiation, which arises due to the operating heat of surrounding components or even of the sensor unit itself and radiates into a detection area of the sensor device.
  • this interference can be taken into account and calculated out accordingly in the temperature determination, whereby the reproducibility of the measurements is further improved.
  • the heating device is controlled as a function of the first characteristic variable detected by the sensor device.
  • the heating device can also be controlled as a function of the second characteristic variable. It is also possible that the
  • Heating device is controlled in dependence of the first and second characteristic size.
  • the heating device is controlled as a function of the temperature, which is determined on the basis of the first and the second characteristic variable.
  • the heating device is controlled as a function of the temperature of the cooking area, which is determined taking into account the parameter.
  • the temperature of the cooking area can also be determined taking into account the further parameter. It is also possible to determine the temperature of the cooking area below
  • Heating device can be controlled particularly reliable, because the control used temperature was determined by the consideration of the parameters accordingly.
  • the cooking device comprises at least one hob and at least one heating device.
  • the heating device is provided for heating at least one cooking area.
  • the cooking device comprises at least one measuring system with at least one sensor device for detecting at least a first characteristic variable for temperatures of the cooking region. It is at least one control device for controlling the heating device as a function of the first detected by the sensor device
  • control device is suitable and designed to determine at least one parameter describing at least one dynamic property of the measuring system and to take into account the parameter for determining the temperature of the cooking zone.
  • the cooking device according to the invention has numerous advantages. Particularly advantageous is the control device which calculates the temperature in the cooking area and thereby takes into account at least one parameter which at least one dynamic property of
  • Measuring system describes. Due to such a parameter disturbing influences can be detected and taken into account, such. B. the proportion of heat input from outside the object to be determined. As a result, for example, the temperature of a pot on a hob with improved accuracy can be determined.
  • control device is suitable and designed to convert the parameter from the time change of the first detected by the sensor device
  • control device can be arranged separately or integrated, z. B. in the sensor device or the measuring system.
  • the respective values can preferably be calculated by means of linear and / or non-linear equation systems and / or by means of fuzzy logic and / or by means of at least one artificial neural network.
  • the respective values are in particular the first and / or the second characteristic variable and / or the emission properties of the measuring system and in particular the emissivity of the food container and / or the at least one parameter and / or the at least one further parameter.
  • the control device can be corresponding to such an offsetting
  • the cooking device is designed so that it for the inventive
  • Figure 1 is a schematic representation of a cooking device according to the invention on a cooking appliance in a perspective view;
  • Figure 2 is a schematic cooking device in a sectional view
  • Figure 4 shows another cooking device in a schematic, cut
  • FIG. 5 a sketch of a profile of the output signals of the sensor units.
  • Figure 6 is a sketch of another course of the output signals of the sensor units.
  • FIG. 1 shows a cooking device 1 according to the invention, which is here part of a
  • Cooking appliance 100 is executed.
  • the cooking appliance 1 or the cooking appliance 100 can be designed both as a built-in appliance and as a self-sufficient cooking appliance 1 or stand-alone cooking appliance 100.
  • the cooking device 1 here comprises a hob 1 1 with four burners 21.
  • Each of the cooking zones 21 here has at least one heated cooking area 31 for cooking food.
  • a heating device 2 not shown here, is provided in total for each hotplate 21.
  • the heating devices 2 are designed as induction heating sources and each have an induction device 12 for this purpose.
  • a cooking area 31 is not assigned to any particular cooking area 21, but rather represents an arbitrary location on the hob 1 1.
  • the cooking area 31 may have a plurality of induction devices 12 and in particular a plurality of induction coils and be formed as part of a so-called full-surface induction unit.
  • a pot can be placed anywhere on the hob 1 1, wherein during cooking only the corresponding induction coils are driven in the pot or are active.
  • Other types of heaters 2 are also possible, such.
  • the cooking device 1 can be operated here via the operating devices 105 of the cooking appliance 100.
  • the cooking device 1 can also be used as a self-sufficient cooking device 1 with its own operating and control device to be formed. Also possible is an operation via a touch-sensitive surface or a touch screen or remotely via a computer, a smartphone or the like.
  • the cooking appliance 100 is here designed as a stove with a cooking chamber 103, which can be closed by a cooking chamber door 104.
  • the cooking chamber 103 can be heated by various heat sources, such as a Um Kunststoffsagennger. Other heat sources, such as a
  • the cooking device 1 a measuring system 300 not shown here with a sensor device 3, which for detecting a first and a second
  • the sensor device 3 can detect a variable, via which the temperature of a pot can be determined, which is turned off in the cooking area 31.
  • a variable via which the temperature of a pot can be determined, which is turned off in the cooking area 31.
  • the sensor device 3 is operatively connected to a control device 106 here.
  • Control device 106 is designed to determine from the first and second characteristic variables the temperature of a cooking vessel 200 in the cooking area 31. Furthermore, the control device 106 is suitable and designed to determine a time derivative from the detected characteristic variables and to take this into account in the temperature determination as a parameter which describes a dynamic property of the measuring system 300. It can also do two or more separate and with each other
  • operatively connected control means 106 may be provided.
  • the cooking device 1 is preferably designed for an automatic cooking operation and has various automatic functions.
  • a soup can be boiled briefly and then kept warm, without a user having to supervise the cooking process or set a heating level.
  • he sets the pot with the soup on a hob 21 and selects the corresponding automatic function via the operating device 105, here z.
  • the operating device 105 here z.
  • the temperature of the pot bottom is determined by means of the sensor device 3 during the cooking process.
  • the control device 106 sets the heating power of the heating device 2 accordingly.
  • Heating power down regulated For example, it is also possible by the automatic function, a longer cooking process at one or more different desired
  • a cooking device 1 is strong in a sectional side view
  • the cooking device 1 here has a carrier device 5 designed as a glass ceramic plate 15.
  • the glass ceramic plate 15 can in particular as
  • Ceran field or the like may be formed or at least include such. Also possible are other types of support means 5.
  • a cookware or food containers 200 such as a pot or a pan, in which food or food can be cooked.
  • a sensor device 3 is provided which detects heat radiation in a detection region 83 here.
  • Detection area 83 is in installation position of the cooking device 1 above the
  • Sensor device 3 is provided and extends upward through the glass ceramic plate 15 to the food container 200 and beyond, if there is no food container 200 is placed there. Below the glass ceramic plate 15, an induction device 12 for heating the cooking area 31 is attached.
  • the induction device 12 is here annular and has in the middle a recess in which the sensor device 3 is mounted. Such an arrangement of the sensor device 3 has the advantage that it is still in the detection range 83 of the sensor device even if the food container 200 is not centered on the cooking point 21.
  • FIG. 3 shows a schematized cooking device 1 in a sectional side view.
  • the cooking device 1 has a glass ceramic plate 15, below which the
  • Induction device 12 and the sensor device 3 are mounted.
  • the sensor device 3 has a first sensor unit 13 and another sensor unit 23. Both sensor units 13, 23 are suitable for non-contact detection of thermal radiation and designed as a thermopile or thermopile.
  • the sensor units 13, 23 are each equipped with a filter device 43, 53 and provided for detecting heat radiation emanating from the cooking area 31.
  • the thermal radiation emanates, for example, from the bottom of a food container 200, penetrates the glass ceramic plate 15 and reaches the sensor units 13, 23.
  • the sensor device 3 is advantageously mounted directly underneath the glass ceramic plate 15 in order to maximize the proportion of heat radiation emanating from the cooking region 31 without great losses to be able to capture.
  • the sensor units 13, 23 are provided close to below the glass ceramic plate 15.
  • a magnetic shielding device 4 which consists of a ferrite body 14 here.
  • the ferrite body 14 is here substantially as a hollow cylinder formed and annularly surrounds the sensor units 13, 23.
  • Shielding device 4 shields the sensor device 3 against electromagnetic
  • Induction device 12 from. Without such shielding, the magnetic field generated by induction device 12 during operation could undesirably heat parts of sensor device 3 as well, resulting in unreliable temperature sensing and inferior measurement accuracy.
  • the magnetic shielding device 4 thus considerably improves the accuracy and reproducibility of the temperature detection.
  • the magnetic shielding device 4 may also consist at least in part of at least one at least partially magnetic material and an at least partially electrically non-conductive material.
  • the magnetic material and the electrically non-conductive material may be arranged alternately and in layers. Also possible are other materials or materials which have at least partially magnetic properties and also have electrically insulating properties or at least low electrical conductivity.
  • the sensor device 3 has at least one optical screen device 7, which is provided to shield radiation influences and in particular heat radiation, which act on the sensor units 13, 23 from outside the detection zone 83.
  • the optical shield device 7 is designed here as a tube or a cylinder 17, wherein the cylinder 17 is hollow and the sensor units 13, 23 surrounds approximately annular.
  • the cylinder 17 is made of stainless steel here. This has the advantage that the cylinder 17 has a reflective surface which reflects a large proportion of the much heat radiation or absorbs as little heat radiation as possible.
  • the high reflectivity of the surface on the outside of the cylinder 17 is particularly advantageous for the shield against
  • the high reflectivity of the surface on the inside of the cylinder 17 is also advantageous in order to direct thermal radiation from (and in particular only out) the detection area 83 to the sensor units 13, 23.
  • the optical screen device 7 can also be configured as a wall, which surrounds the sensor device 13, 23 at least partially and preferably annularly.
  • the cross section may be round, polygonal, oval or rounded. Also possible is a configuration as a cone.
  • an insulation device 8 for thermal insulation is provided, which is arranged between the optical shield device 7 and the magnetic shielding device 4.
  • the insulation device 8 consists here of an air layer 18, which is between the ferrite 14 and the cylinder 17.
  • the insulation device 8 in particular a heat conduction from the ferrite 14 to the cylinder 17 is counteracted.
  • Insulation device 8 provides a particularly good shielding of the sensor units 13, 23 from the effects of radiation from outside the detection range 83. This has a very advantageous effect on the reproducibility or reliability of the temperature detection.
  • the insulation device 8 has, in particular, a thickness of between approximately 0.5 mm and 5 mm and preferably a thickness of 0.8 mm to 2 mm and particularly preferably a thickness of approximately 1 mm.
  • the isolation device 8 may also be at least one medium with a correspondingly low heat conduction, such.
  • a foam material and / or a polystyrene plastic or other suitable insulating material may be at least one medium with a correspondingly low heat conduction, such.
  • a foam material and / or a polystyrene plastic or other suitable insulating material may be at least one medium with a correspondingly low heat conduction, such.
  • a foam material and / or a polystyrene plastic or other suitable insulating material such as a polystyrene plastic or other suitable insulating material.
  • the sensor units 13, 23 are arranged here on a thermal compensation device 9 thermally conductive and in particular thermally conductive with the thermal
  • the thermal compensation device 9 has for this purpose two coupling devices, which are formed here as depressions, in which the
  • Sensor units 13, 23 are embedded accurately. This ensures that the sensor units 13, 23 are at a common and relatively constant temperature level. In addition, the thermal compensation device 9 ensures a homogeneous
  • An unequal own temperature can in particular as a thermopile
  • trained sensor units 13, 23 lead to artifacts in the detection.
  • a spacing between cylinder 17 and thermal compensation device 9 is provided.
  • the copper plate 19 may also be provided as the bottom 27 of the cylinder 17.
  • Compensation device 9 is formed here as a solid copper plate 19. However, it is also possible at least in part another material with a correspondingly high heat capacity and / or a high thermal conductivity.
  • the sensor device 3 here has a radiation source 63, which can be used to determine the reflection properties of the measuring system or the emissivity of a food container 200.
  • the radiation source 63 is here designed as a lamp 1 1 1, which emits a signal in the wavelength range of the infrared light and the visible light.
  • the radiation source 63 may also be formed as a diode or the like.
  • the lamp 1 1 1 is used here in addition to the reflection determination for signaling the operating state of the cooking device 1.
  • the thermal compensation device 9 and the copper plate 19 is formed as a reflector.
  • the copper plate 19 has a concave-shaped depression, in which the lamp 1 1 1 is arranged.
  • the copper plate 19 is also coated with a gold-containing coating to increase the reflectivity.
  • the gold-containing layer has the advantage that it also protects the thermal compensation device 9 from corrosion.
  • the thermal compensation device 9 is executed on a plastic holder
  • the holding device 10 has a connecting device, not shown here, by means of which the holding device 10 can be latched to a support means 30.
  • the support device 30 is formed here as a printed circuit board 50.
  • On the support means 30 and the circuit board 50 also other components may be provided, such. As electronic components, control and computing devices and / or mounting or mounting elements.
  • Sealing device 6 is provided, which is designed here as a micanite layer 16.
  • the micanite layer 16 is used for thermal insulation, so that the induction device 12 is not heated by the heat of the cooking area 31.
  • a micanite layer 16 for thermal insulation between the ferrite body 14 and the glass-ceramic plate 15 is provided here. This has the advantage that the heat transfer from the hot in the glass ceramic plate 15 to the ferrite 14 is severely limited. This goes from the
  • the micanite layer 16 thus counteracts an undesirable heat transfer to the sensor device 3, which increases the reliability of the measurements. In addition, the micanite layer 16 seals the sensor device 3 dust-tight against the remaining regions of the cooking device 1.
  • the micanite layer 16 has
  • a thickness between about 0.2 mm and 4 mm, preferably from 0.2 mm to 1, 5 mm and particularly preferably a thickness of 0.3 mm to 0.8 mm.
  • the cooking device 1 has on the underside a cover 41, which is designed here as an aluminum plate and the induction device 12 covers.
  • Covering device 41 is connected to a housing 60 of the sensor device 3 via a
  • the sensor device 3 is arranged elastically relative to the glass ceramic plate 15.
  • a damping device 102 is provided, which here has a spring device 1 12.
  • the spring device 1 12 is connected at a lower end to the inside of the housing 60 and at an upper end to the circuit board 50.
  • the spring device 1 12 presses the printed circuit board 50 with the ferrite 14 and the attached thereto micanite 16 up against the glass ceramic plate 15.
  • Such an elastic arrangement is particularly advantageous because the sensor device 3 may be arranged as close as possible to the glass ceramic plate 15 for metrological reasons should. This directly adjacent arrangement of
  • Sensor device 3 on the glass ceramic plate 15 could cause damage to the glass ceramic plate 15 in the event of impacts or impacts. Due to the elastic reception of the sensor device 3 relative to the carrier device 5, shocks or impacts are damped on the glass ceramic plate 15 and thus reliably prevent such damage.
  • the first sensor unit 13 detects outgoing from the bottom of the pot
  • the other sensor unit 23 is provided to detect only the heat radiation of the glass-ceramic plate 15.
  • the other sensor unit 23 has a
  • Glass ceramic plate 15 is emitted, can be determined in per se known, the proportion of heat radiation, which emanates from the bottom of the pot.
  • Glass ceramic plate 15 here has a transmission of about 50%.
  • a large part of the heat radiation emanating from the bottom of the pot can pass through the glass-ceramic plate 15. Detection in this wavelength range is therefore particularly favorable.
  • the first sensor unit 13 is equipped with a filter device 43 which is very permeable to radiation in this wavelength range, while the filter device 43 substantially reflects radiation from other wavelength ranges.
  • the filter devices 43, 53 are each designed here as an interference filter and in particular as a bandpass filter or as a longpass filter.
  • the determination of a temperature from a specific radiant power is a known method.
  • the decisive factor is that the emissivity of the body is known, from which the temperature is to be determined. In the present case, therefore, the emissivity of the pot bottom must be known or determined for a reliable temperature determination.
  • the sensor device 3 here has the advantage that it is designed to determine the emissivity of a Gargut variousers 200. This is particularly advantageous, since thus any cookware can be used and not just a specific food container whose emissivity must be known in advance.
  • the lamp 1 1 1 1 In order to determine the emissivity of the pot bottom, the lamp 1 1 1 emits a signal which has a proportion of heat radiation in the wavelength range of the infrared light. The radiation power or the thermal radiation of the lamp 1 1 1 passes through the
  • the reflected radiation passes through the glass ceramic plate 15 back to the sensor device 3, where it from the first sensor unit 13 as mixed radiation from
  • Radiation equals 1 minus reflected radiation.
  • the emissivity is redetermined here at certain intervals. This has the advantage that a subsequent change in the emissivity does not lead to a falsified measurement result.
  • a change in the emissivity may occur, for example, when the cookware bottom has different emissivities and is displaced on the cooking surface 21. Different emissivities are very common in cookware trays observed because z. B. already light soiling, corrosion or even different coatings or coatings can have a major impact on the emissivity.
  • the lamp 1 1 1 is used here in addition to the determination of the emissivity or the determination of the reflection behavior of the measuring system for signaling the operating state of the cooking device 1.
  • the signal of the lamp 1 1 1 also includes visible light, which is perceptible by the glass ceramic plate 15.
  • the lamp 1 1 1 indicates to a user that an automatic function is in operation.
  • an automatic function can, for. B. be a cooking operation, in which the heater 2 is controlled automatically in dependence of the determined pot temperature. This is particularly advantageous because the lighting of the lamp 1 1 1 does not confuse the user. The user knows from experience that the lighting is an operation indicator and the normal appearance of the
  • Cooking device 1 belongs. He can therefore be sure that a flashing of the lamp 1 1 1 is not a malfunction and the cooking device 1 may not work properly.
  • the lamp 1 1 1 can also light up in a certain duration and at certain intervals. It is possible z. As well as that over different flashing frequencies
  • a sensor device 3 with a radiation source 63 which is suitable for displaying at least one operating state, is provided for each cooking point 21 or each (possible) cooking region 31.
  • At least one arithmetic unit may be provided for the necessary calculations for determining the temperature and for the evaluation of the detected variables.
  • the arithmetic unit can be at least partially provided on the circuit board 50.
  • the control device 106 it is also possible, for example, for the control device 106 to be designed accordingly, or at least one separate arithmetic unit is provided.
  • FIG. 4 shows a development in which a safety sensor 73 is fastened below the glass-ceramic plate 15.
  • the safety sensor 73 is here as a
  • thermosensitive resistor formed, such as a thermistor or an NTC sensor, and thermally conductively connected to the glass ceramic plate 15.
  • Safety sensor 73 is provided here to be able to detect a temperature of the cooking area 31 and in particular of the glass ceramic plate 15. If the temperature exceeds a certain value, there is a risk of overheating and the heaters 2 are switched off. For this purpose, the safety sensor 73 with a not shown here
  • Safety device operatively connected, which can trigger a safety state depending on the detected temperature.
  • Such a security condition has z. B. the shutdown of the heaters 2 and the cooking device 1 result.
  • safety sensor 73 is here as another sensor unit 33 of
  • the detected by the security sensor 73 Values are also taken into account for the determination of the temperature by the sensor device 3.
  • the values of the safety sensor 73 are used. So z. B. the temperature, which was determined by means of the other sensor unit 23 on the detected thermal radiation, are compared with the temperature detected by the safety sensor 73. This adjustment can on the one hand serve to control the function of the sensor device 3, but on the other hand can also be used for a tuning or adjustment of the sensor device 3.
  • the task of the other sensor unit 23 can also be taken over by the safety sensor 73 in an embodiment not shown here.
  • the safety sensor 73 serves to determine the temperature of the glass ceramic plate 15. For example, with knowledge of this temperature from the heat radiation, which detects the first sensor unit 13, the proportion of a pot bottom can be determined.
  • Such a configuration has the advantage that the other sensor unit 23 and an associated filter device 53 can be saved.
  • the radiant power of the cooking vessel bottom can be determined from the mixed radiation detected by the first sensor unit 13.
  • the heat radiation emanating from the glass ceramic plate 15 is detected by means of the second sensor unit 23 and calculated out of the mixed radiation.
  • the calculation can be improved, as in some cooking situations, the useful signal of a usually much larger
  • Sensor device 3 are in operation and by the associated heating a significant amount of interference.
  • This interference radiation can be described for example by a parameter which describes the current temperature of the components in the detection area 83. Since such a parameter describes the temperature at a particular time, it describes a property of the measurement system 300 that can be considered static. With appropriate consideration of this parameter in the calculation of the temperature from the individual signals or measured values, the reproducibility of the result can be significantly improved.
  • the temperature at the first sensor unit 13 is detected here by means of a first sensor element 133.
  • a second sensor element 233 is provided for the other sensor unit 23.
  • the sensor elements 133, 233 are integrated here in the sensor units 13, 23.
  • the sensor elements 133, 233 are typically used in the sensor units 13, 23 designed as thermopile for determining the reference temperature. This embodiment is particularly advantageous because no additional sensors need to be installed, but simply existing sensor elements 133, 233 can be used. Thus, the accuracy of the sensor device 3 can be improved inexpensively.
  • the first sensor unit 13 also detects a certain proportion
  • Glass ceramic plate 15 provides a different signal-to-noise ratio than a cooking situation with a relatively cold cooking vessel bottom.
  • the proportion of the heat input of the glass-ceramic plate 15 changes almost continuously as the temperature in the cooking area 31 changes accordingly. Therefore, it is very advantageous for an accurate temperature determination to reliably determine the current proportions of the respective radiant power and in particular the heat input of the glass-ceramic plate 15 into the measuring system 300 and to take appropriate account.
  • the temperature of the Gargefäßêts can be determined more accurately if the changes in the radiation components per unit time are taken into account in the evaluation of the noise components in the respective cooking situations. It is particularly advantageous that the time changes and thus the dynamic properties of the measuring system 300 are taken into account accordingly.
  • the output signals 130, 230 and in particular the amplified output signals of the first 13 and the other sensor unit 23 are registered here in each case and their temporal change is considered.
  • the slope of a regression line along different values of the output signals 130, 230 is considered. It is also possible to derive the output signals 130, 230 over time. In general, these parameters can be used, for example, to make a statement as to whether the measuring system 300 is more exposed to constant, falling or rising temperatures.
  • Figures 5 and 6 show the intensities 303 of the output signal 130 of the first sensor unit 13 and the
  • the output signal 130 of the first sensor unit 13 increases in the period 301 more than the output signal 230 of the other sensor unit 23.
  • Such a situation is z. B. before, when the temperature of the pot rises sharply and the temperature of the Glass ceramic plate 15 but only slowly increases. Due to the lower increase in the glass ceramic temperature can be assumed that a lower noise component. This is reflected in particular in the lower value of the parameter, which is the slope or the derivative.
  • FIG. 6 shows a case in which the glass-ceramic temperature is higher than that of FIG.
  • Pot temperature is quite high.
  • the noise component is thus higher here than in the case of FIG. 5.
  • a parameter which describes the slope of a regression line in the period 301 would therefore also be greater than the corresponding parameter in the case of FIG. 5.
  • the changed proportion of the interference radiation thus finds itself in the changed parameter consideration.
  • an artificial neural network is preferably used to solve the problem of temperature calculation, which at the input of the respective sensor sizes, emission characteristics and parameters are supplied.
  • the artificial neural network can be adjusted robustly to the cooking and roasting situations. In this case, the artificial neural network can, so to speak, "learn" the calculation of the topsoil temperature from the above-mentioned values.

Landscapes

  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Electric Stoves And Ranges (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Radiation Pyrometers (AREA)

Abstract

Le procédé selon l'invention est approprié pour faire fonctionner un dispositif de cuisson qui comprend une plaque de cuisson et un dispositif de chauffage servant à chauffer une zone de cuisson. Ce dispositif de cuisson comporte un système de mesure pourvu d'un dispositif de détection servant à détecter une première grandeur caractéristique de températures de la zone de cuisson. Le procédé selon l'invention consiste à déterminer un paramètre. Ce dernier décrit une propriété dynamique du système de mesure et il est pris en compte pour déterminer la température de la zone de cuisson.
PCT/EP2014/066985 2013-08-09 2014-08-07 Dispositif de cuisson et son procédé de fonctionnement WO2015018890A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102013108647.0 2013-08-09
DE201310108647 DE102013108647A1 (de) 2013-08-09 2013-08-09 Kocheinrichtung und Verfahren zum Betreiben der Kocheinrichtung

Publications (1)

Publication Number Publication Date
WO2015018890A1 true WO2015018890A1 (fr) 2015-02-12

Family

ID=51300748

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2014/066985 WO2015018890A1 (fr) 2013-08-09 2014-08-07 Dispositif de cuisson et son procédé de fonctionnement

Country Status (2)

Country Link
DE (1) DE102013108647A1 (fr)
WO (1) WO2015018890A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113384159A (zh) * 2021-06-18 2021-09-14 华帝股份有限公司 一种烹饪设备的控制方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017106392A1 (de) 2017-03-24 2018-09-27 Hochschule Heilbronn Vorrichtung zur Überwachung eines Kochvorgangs

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008041471A (ja) * 2006-08-08 2008-02-21 Matsushita Electric Ind Co Ltd 誘導加熱装置
JP2008140678A (ja) * 2006-12-04 2008-06-19 Matsushita Electric Ind Co Ltd 加熱調理器
JP2010160899A (ja) * 2009-01-06 2010-07-22 Hitachi Appliances Inc 誘導加熱調理器
JP2011138734A (ja) * 2010-01-04 2011-07-14 Mitsubishi Electric Corp 誘導加熱調理器
EP2384084A1 (fr) * 2009-01-28 2011-11-02 Panasonic Corporation Dispositif de cuisson à chauffage par induction, son procédé et son programme de commande

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8581159B2 (en) 2007-06-05 2013-11-12 Miele & Cie. Kg Control method for a cooktop and cooktop for carrying out said method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008041471A (ja) * 2006-08-08 2008-02-21 Matsushita Electric Ind Co Ltd 誘導加熱装置
JP2008140678A (ja) * 2006-12-04 2008-06-19 Matsushita Electric Ind Co Ltd 加熱調理器
JP2010160899A (ja) * 2009-01-06 2010-07-22 Hitachi Appliances Inc 誘導加熱調理器
EP2384084A1 (fr) * 2009-01-28 2011-11-02 Panasonic Corporation Dispositif de cuisson à chauffage par induction, son procédé et son programme de commande
JP2011138734A (ja) * 2010-01-04 2011-07-14 Mitsubishi Electric Corp 誘導加熱調理器

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113384159A (zh) * 2021-06-18 2021-09-14 华帝股份有限公司 一种烹饪设备的控制方法

Also Published As

Publication number Publication date
DE102013108647A1 (de) 2015-02-12

Similar Documents

Publication Publication Date Title
EP2153698B1 (fr) Procédé de commande d'une table de cuisson et table de cuisson pour mettre en oeuvre ce procédé
EP1865754B1 (fr) Table de cuisson à induction et procédé de calcul d'une température d'un sol d'un récipient de préparation
DE4345472C2 (de) Verfahren zum Zubereiten von Speisen in einem wenigstens teilweise mit Wasser gefüllten Kochgeschirr auf einem Kochfeld aus Keramik, insbesondere Glaskeramik
WO2015018891A1 (fr) Dispositif de cuisson et son procédé de fonctionnement
DE4413979C2 (de) Sensorgesteuerte Garungseinheit und Gargerät
EP2775792B1 (fr) Appareil de cuisson
EP3031298A1 (fr) Dispositif de cuisson et son procédé de fonctionnement
WO2015018890A1 (fr) Dispositif de cuisson et son procédé de fonctionnement
EP2775787B1 (fr) Appareil de cuisson
EP0658067A1 (fr) Commande pour l'évaluation des signaux des capteurs d'un appareil électro-ménager
EP2775788B1 (fr) Appareil de cuisson
EP2775784B1 (fr) Dispositif de cuisson et procédé de fonctionnement
DE102012109204A1 (de) Garsystem
EP3031296B1 (fr) Equipement de cuisson et methode pour controler le dit equipement
EP2775789B1 (fr) Dispositif de cuisson et procédé de montage
EP3031297B1 (fr) Équipement de cuisson et méthode pour contrôler ledit équipement
EP2775790B1 (fr) Appareil de cuisson
EP2775786B1 (fr) Appareil de cuisson
DE102010062512A1 (de) Beheizbarer Garraumeinschub, Gargerät und Verfahren zum Messen einer Temperatur
DE102013102118A1 (de) Kocheinrichtung und Verfahren zum Betreiben
EP2775791B1 (fr) Appareil de cuisson
DE19734960A1 (de) Kochzone

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14749802

Country of ref document: EP

Kind code of ref document: A1

122 Ep: pct application non-entry in european phase

Ref document number: 14749802

Country of ref document: EP

Kind code of ref document: A1