EP1865754B1 - Table de cuisson à induction et procédé de calcul d'une température d'un sol d'un récipient de préparation - Google Patents

Table de cuisson à induction et procédé de calcul d'une température d'un sol d'un récipient de préparation Download PDF

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Publication number
EP1865754B1
EP1865754B1 EP07108901.5A EP07108901A EP1865754B1 EP 1865754 B1 EP1865754 B1 EP 1865754B1 EP 07108901 A EP07108901 A EP 07108901A EP 1865754 B1 EP1865754 B1 EP 1865754B1
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EP
European Patent Office
Prior art keywords
sensor
cooking
temperature
sensors
induction
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.)
Not-in-force
Application number
EP07108901.5A
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German (de)
English (en)
Other versions
EP1865754A3 (fr
EP1865754A2 (fr
Inventor
Uwe Has
Peter Vetterl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BSH Hausgeraete GmbH
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BSH Hausgeraete GmbH
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Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP1865754A2 publication Critical patent/EP1865754A2/fr
Publication of EP1865754A3 publication Critical patent/EP1865754A3/fr
Application granted granted Critical
Publication of EP1865754B1 publication Critical patent/EP1865754B1/fr
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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 invention relates to an induction hob.
  • a preparation container for example a cookware such as a pan or a pot.
  • a preparation container is usually placed on a preparation zone, in particular a cooking zone, a preparation field, in particular a cooktop.
  • sensors are used, which capture essential information about properties of the material to be prepared in the cookware or to essential operating conditions of the hob or cookware.
  • the temperature of the cookware is a detailed information about the operating state of the entire system of radiator and the cooking zone in the hob, which may be formed as a glass ceramic.
  • temperature information about the food to be prepared itself is also recorded.
  • the knowledge of the course of the temperature of the bottom of the preparation container allows control of the preparation temperature, in particular by controlling a heating power of a radiator by means of a control and / or regulating unit.
  • a temperature sensor which is known from radiant cooktops
  • a sensor system can be used, as described in the JP 03208288 A is described.
  • the device comprises two separate infrared sensor units which are positioned on a lower side of the preparation plate.
  • the two sensors are arranged next to each other, wherein the first sensor is designed for temperature detection of the preparation plate.
  • the second sensor is designed to detect the temperature of the bottom of a preparation container, which is placed on top of the preparation plate. This is in the Preparing plate installed a special insert, which allows transmission of infrared radiation.
  • the two sensors are thus designed as separate units which detect independent temperature information.
  • the second sensor detects only a radiated from the bottom of the preparation container heat radiation.
  • a cooking unit which has a preparation plate on which a preparation container is placed.
  • two separate and spaced-apart sensors are arranged on the opposite side of the preparation plate.
  • the bottom of the preparation container is inductively heated.
  • One of the two sensors is designed for the detection of thermal radiation, which has both thermal radiation of the bottom of the preparation container and heat radiation of the preparation plate.
  • the second sensor which is designed as well as the first sensor as an IR sensor, is designed for detecting a thermal radiation of a reflector plate.
  • the reflector plate is attached to the underside of the preparation plate and the second sensor is arranged in the immediate vicinity of this reflector plate. Thus, this second sensor detects only heat radiation from this reflector plate.
  • Both sensors are connected to an evaluation unit, wherein in the evaluation unit, a difference signal from the two sensor signals with respect to a temperature determination is generated.
  • a cooking appliance which has an infrared sensor, which is designed to produce a plurality of detection areas, which are overlapping generated.
  • An induction cook according to the invention according to the preamble of claim 1 is characterized in that the two sensors in such a way are arranged so that their local detection areas at least partially overlapping, in particular substantially completely overlapping, are arranged. Both sensors detect at least in regions in the same area, whereby a much more accurate determination of the bottom temperature of the preparation container can be made possible.
  • the first sensor is designed as an NTC resistor or as a PTC resistor. It can also be provided that the first sensor for detecting measured values for determining the temperature of the preparation zone is also designed as an IR sensor.
  • both sensors are designed as IR sensors, then a dual-sensor system is realized, which is designed as a two-channel pyrometer.
  • the two sensors preferably have a same solid angle of the detection range.
  • the detection areas are such that this surface area is formed substantially congruent on the underside of the preparation zone.
  • the detection areas are such that this surface area is formed substantially congruent on the underside of the preparation zone.
  • as a two-channel pyrometer or as a dual-sensor system can then be ensured in addition to the metrological advantages of optimally matched electronics and optics that the two IR sensors "see through" the same spot of the preparation zone.
  • the sensors or the sensor system of the device are or is designed in particular as Bratsensorik and positioned accordingly.
  • the first sensor and / or the IR sensor is arranged on a side facing away from the bottom of the preparation zone.
  • the first sensor is attached to the side facing away from the bottom of the preparation zone and is thus arranged directly on the applied side.
  • the two sensors are preferably adjacent and relatively close to each other.
  • the two sensors are arranged in a common housing.
  • the two sensors are preferably arranged in a shielded manner by an induction device, in particular induction coils, provided for the inductive heating.
  • an induction device in particular induction coils, provided for the inductive heating.
  • the housing itself allows such a shield. The detection of the sensors is not affected by the inductive heating. The sensor results are thereby improved.
  • the preparation field is formed as a glass ceramic field.
  • This preparation field is preferably designed as a homogeneous field which has no special detection regions, as is required in the prior art for a corresponding detection through the preparation zone. Such a detection window is thus not required and not provided.
  • a difference signal can be generated in the evaluation unit, which enables an exact determination of the temperature of the bottom of the preparation container.
  • the IR sensor By a sensor, the IR sensor, generates a signal containing both temperature information of the preparation zone and temperature information of the bottom of the preparation container, thereby a signal is provided which characterizes a mixing temperature.
  • the other sensor is designed and arranged such that it only detects the explicit temperature of the preparation zone. In contrast to the prior art, therefore, precisely the temperature of the preparation zone is detected directly and not the temperature of a reflector plate arranged on a lower side of the preparation zone.
  • the induction cooker according to the invention With the induction cooker according to the invention, a very accurate determination of the temperature of the bottom of the preparation container can thus be made possible in the evaluation unit, since the sensor present in both sensor signals has substantially the same amount Temperature component of the preparation zone can be calculated exactly and easily. Furthermore, no own separate and made of a different material trained detection area in the preparation zone, through which then a sensor can detect the temperature of the soil, as is done in the prior art. Therefore, the preparation zone does not have to be specially designed and made expensive with a recess into which this detection area is introduced.
  • a method for determining a temperature of a bottom of a preparation container for a preparation the preparation container is placed on a preparation zone of a preparation field, wherein the preparation zone is heated inductively. At least one measured value for determining the temperature of the preparation zone is detected by a first sensor, and a thermal radiation of the preparation zone and a heat radiation of the bottom of the preparation container is detected by means of an IR sensor. The temperature information detected by the two sensors is transmitted to an evaluation unit, wherein the temperature of the bottom of the preparation container is determined by means of the evaluation unit depending on this information.
  • Fig. 1 is shown in a schematic perspective view symbolically a device 1 for determining a temperature of a bottom 31 of a cooking pot designed as a cooking container 3, which is associated with an induction hob.
  • the device 1 and the cooking pot 3 are positioned on opposite sides of a cooking field 2 designed as a cooking field, which is designed as a glass ceramic plate or glass plate.
  • the hob 2 comprises four preparation zones designed as cooking zones 21, 22, 23 and 24, of which at least the cooking zone 24, on which the cooking pot 3 stands, can be heated inductively.
  • the cooking pot 3 is placed on a top 2a of the hob 2 on the cooking zone 24.
  • the device 1 is positioned at or spaced from a bottom 2b of the hob.
  • Fig. 1 only shown as a block element device 1 is in Fig. 2 explained in more detail according to a first embodiment.
  • Fig. 2 is a schematic representation of a partial section shown, in which the device 1 comprises a sensor device.
  • the sensor device comprises a first sensor 11, which is designed as an NTC resistor or as a PTC resistor.
  • This first sensor 11 is arranged directly on the bottom 2b of the hob 2 and designed to detect only the temperature of this hob 2.
  • the temperature of the glass ceramic plate of the hob 2 is thus directly detected directly, without intermediate elements or the like are arranged.
  • the sensor device comprises a second sensor which is designed as an IR sensor 12.
  • the IR sensor 12 is positioned at a distance from the lower side 2b and has a detection area 12a which forms a flat area 12b on the underside 2b of the hob 2.
  • the sensor 11 and the IR sensor 12 are positioned relative to one another such that the first sensor 11 is at least partially also included in the detection area 12a.
  • the sensor 11 and the IR sensor 12 thus detect measured values for a further temperature determination at least in regions from a common measuring spot.
  • the IR sensor 12 is formed by a suitable heat radiation detecting filter which is radiated from both the hob 2 and the bottom 31 of the cooking pot 3.
  • the IR sensor 12 detects a quasi mixed signal, which is composed of the heat radiation of the bottom 31 and the hob 2.
  • the device 1 comprises at least one evaluation unit 13, which is electrically connected to the sensor 11 and the IR sensor 12.
  • the sensor signal of the first sensor 11 which contains exclusively the immediate temperature of the cooktop 2 characterizing measurements
  • the sensor signal with the IR sensor 12 which contains both temperature information of the hob 2 and the bottom 3, compared.
  • the temperature of the bottom 31 of the cooking pot 3 can be determined exactly; the influence of the temperature of the glass ceramic plate can be compensated.
  • Fig. 2 are also schematically illustrated inductors 4, in particular induction coils, which are designed for inductive heating of the bottom 31 of the cooking pot 3.
  • Fig. 2 is the detection sensitivity of the IR sensor 12 with respect to a detection of the heat radiation and thus a corresponding wavelength range with respect to the homogeneously formed cooktop 2 tuned.
  • the IR sensor 12 can thus also detect through the hob 2 and detect heat radiation of the bottom 31, or the heat radiation of the soil penetrates the glass ceramic into a first specific wavelength range and can be detected by the IR sensor.
  • the influence of the hob 2 can be eliminated from the mixing signal of the IR sensor 12, whereby this can be done in the evaluation unit 13 by an explicit calculation or by a stored characteristic field.
  • the temperature of the bottom 31 can be determined relatively easily and with little effort.
  • the direct detection of the temperature of the hob allows a much more accurate determination of the temperature of the bottom 31st
  • the bottom 31 is positioned at a minimum distance from the top 2a of the hob 2. This is only due to the crowning of the bottom 31 of the saucepan 3 of the case. Otherwise, the cooking pot 3 is placed directly on the top 2a. It can also be provided that the device 1 is arranged at a position in which due to the configuration of the bottom 31 of these rests directly on the top 2a.
  • Fig. 3 is a further embodiment of a device 1 shown in a schematic manner.
  • the device here comprises two IR sensors 12 and 14, which are designed as separate components. Both IR sensors 12 and 14 are spaced from the bottom 2b of the hob 2 and oriented with their detection areas 12a and 14a in the direction of the hob 2. Moreover, the IR sensors 12 and 14 are positioned such that their detection areas 12a and 14a on the lower surface 2b form surfaces 12b and 14b which overlap on the lower surface 2b in a surface area 15. In this overlapping area 15 thus a common measuring spot is formed.
  • the precision can be improved by such an overlapping configuration of the detection regions 12a and 14a, since at least in regions of a common measuring spot 15 thermal radiation is detected.
  • the IR sensor 12 is again formed by a suitable first filter for detecting thermal radiation of the hob 2 and heat radiation of the bottom 31.
  • the IR sensor 14 is designed in terms of its detection sensitivity and its detectable wavelength range by a suitable second filter such that it only and directly the heat radiation of the hob. 2 can detect.
  • the evaluation unit 13 is analogous to the embodiment according to Fig. 2 in turn, a difference signal from the two sensor signals transmitted by the IR sensors 12 and 14 determines the temperature of the bottom 31.
  • the device 1 comprises a sensor system, which is designed as a two-channel pyrometer, wherein the sensor system 16 is formed as an IR sensor system and is designed for internally separate viewing of two areas.
  • the sensor system 16 are thus not two separate sensors, as in the embodiments according to Fig. 2 and Fig. 3 is realized, but these two sensors are practically formed integrally and are both realized in the one sensor system 16.
  • the sensor system 16 is formed on the one hand for the direct detection of the temperature of the hob 2, on the other hand for detecting a mixed signal, which contains heat radiation both of the hob 2 and the bottom 31.
  • the two sensors realized in the sensor system 16 have a substantially identical detection region 16a, which leads to a substantially congruent surface region 16b on the underside 2b.
  • the sensor system 16 or the sensors realized therein thus virtually always observe the same measuring spot.
  • the sensor system 16 is arranged in a housing 17, which allows a shielding of the sensor system 16 against inductive influences of the inductors 4.
  • This housing 17 can also in the embodiments according to Fig. 2 and Fig. 3 be educated.
  • the provided for detecting the temperature of the hob 2 sensors 11, 14 and the sensor system 16 are preferably designed such that over the entire height h of the cooktop 2 averaged temperature is detectable. It can also be provided that these sensors 11, 14 and the corresponding sensor of the sensor system 16 are designed only for detecting the temperature of the underside 2b of the hob 2.
  • the hob 2 may be formed, for example, as a glass ceramic cooking surface, which is, for example, materially such that a transmittance of about 45% to 55% is given in a thermal radiation having a wavelength of about 1.5 microns to about 2, 7 11m. Furthermore, this cooktop 2 can also have a transmittance of about 37% to about 40% at a wavelength of about 3.5 11m to about 4 11m of heat radiation.
  • the IR sensors 12 and 16 then preferably have a detection sensitivity corresponding to this range. The details are merely exemplary and may vary depending on the material of the hob 2, which is why then the detection sensitivity of the IR sensors 12 and 16 and their filters are to be changed accordingly.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Electric Stoves And Ranges (AREA)
  • Cookers (AREA)
  • Measuring Temperature Or Quantity Of Heat (AREA)
  • Radiation Pyrometers (AREA)

Claims (7)

  1. Table de cuisson à induction avec un dispositif de capteurs comprenant un premier capteur (11, 14, 16) exécuté afin de saisir des valeurs de mesure pour la détermination d'une température d'une zone de préparation (21 à 24) sur laquelle un récipient de cuisine (3) servant à accueillir des aliments à préparer peut être disposé, et un capteur IR (12, 16), exécuté afin de détecter la radiation thermique de la zone de préparation (21 à 24) et d'un fond (31) du récipient de cuisine (3), et une unité d'évaluation (13) reliée électriquement au premier capteur (11, 14, 16) et au capteur IR (12, 16) et avec laquelle la température du fond (31) peut être déterminée en fonction des informations transmises par les capteurs (11, 12, 14, 16), caractérisée en ce que les deux capteurs (11, 12, 14, 16) sont disposés de telle manière que leurs zones de perception locales (12a, 14a, 16a) se chevauchent au moins par zones, en particulier essentiellement intégralement, dans laquelle le premier capteur (11,14,16) est une thermistance CTN ou une thermistance CTP ou le premier capteur un capteur IR (11, 14, 16), et les deux capteurs IR (11, 14, 16, 12) sont exécutés sous la forme d'un pyromètre à 2 canaux.
  2. Table de cuisson à induction selon la revendication 1, caractérisée en ce que le premier capteur (11,14, 16) et/ou le capteur IR (12,16) sont disposés sur un côté (2b) de la zone de préparation (21 à 24) éloigné du fond (31).
  3. Table de cuisson à induction selon la revendication 1 ou 2, caractérisée en ce que le premier capteur (11) est fixé sur le côté (2b) de la zone de préparation (21 à 24) éloigné du fond (31).
  4. Table de cuisson à induction selon l'une des revendications précédentes, caractérisée en ce que les deux capteurs (11, 12, 14, 16) sont disposés de manière protégée par rapport à un dispositif à induction (4) servant à chauffer la zone de préparation (21 à 24) par induction.
  5. Table de cuisson à induction selon l'une des revendications précédentes, caractérisée en ce que le premier capteur (11, 14, 16) et le capteur IR (12, 16) sont disposés dans le voisinage l'un de l'autre.
  6. Table de cuisson à induction selon l'une des revendications précédentes, caractérisée en ce que le premier capteur (11, 14, 16) et le capteur IR (12, 16) sont disposés dans un boîtier (17).
  7. Table de cuisson à induction selon l'une des revendications précédentes, caractérisée en ce que le champ de préparation (2) est exécuté sous forme de vitrocéramique.
EP07108901.5A 2006-06-09 2007-05-25 Table de cuisson à induction et procédé de calcul d'une température d'un sol d'un récipient de préparation Not-in-force EP1865754B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE200610026907 DE102006026907A1 (de) 2006-06-09 2006-06-09 Induktionskochmulde und Verfahren zur Ermittlung einer Temperatur eines Bodens eines Zubereitungsbehälters

Publications (3)

Publication Number Publication Date
EP1865754A2 EP1865754A2 (fr) 2007-12-12
EP1865754A3 EP1865754A3 (fr) 2009-02-11
EP1865754B1 true EP1865754B1 (fr) 2016-04-27

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EP07108901.5A Not-in-force EP1865754B1 (fr) 2006-06-09 2007-05-25 Table de cuisson à induction et procédé de calcul d'une température d'un sol d'un récipient de préparation

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EP (1) EP1865754B1 (fr)
DE (1) DE102006026907A1 (fr)
ES (1) ES2570995T3 (fr)

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FR2932640A1 (fr) * 2008-05-27 2009-12-18 Rene Guillemin Ensemble securise pour dispositif de chauffage par induction
US8754351B2 (en) 2010-11-30 2014-06-17 Bose Corporation Induction cooking
US8598497B2 (en) 2010-11-30 2013-12-03 Bose Corporation Cooking temperature and power control
ES2423383B1 (es) 2012-02-10 2014-09-12 Bsh Electrodomésticos España, S.A. Aparato de cocción por inducción con sensor de infrarrojos
ES2423381B1 (es) * 2012-02-10 2014-09-12 Bsh Electrodomésticos España, S.A. Aparato de cocción por inducción con sensor de infrarrojos
EP2813129B1 (fr) * 2012-02-10 2019-03-13 BSH Hausgeräte GmbH Table de cuisson par induction à champ de bobines d'induction
DE102012210851B4 (de) 2012-06-26 2024-07-11 BSH Hausgeräte GmbH Induktionskochgerät mit IR-Sensor
US9976751B2 (en) * 2012-09-03 2018-05-22 BSH Hausgeräte GmbH Domestic appliance apparatus
DE102013102109A1 (de) * 2013-03-04 2014-09-18 Miele & Cie. Kg Kocheinrichtung
DE102013102117A1 (de) * 2013-03-04 2014-09-18 Miele & Cie. Kg Kocheinrichtung
DE102013102112A1 (de) * 2013-03-04 2014-09-18 Miele & Cie. Kg Kocheinrichtung
DE102013102119A1 (de) * 2013-03-04 2014-09-18 Miele & Cie. Kg Kocheinrichtung
DE102013102107A1 (de) * 2013-03-04 2014-09-18 Miele & Cie. Kg Kocheinrichtung und Verfahren zum Betreiben
ITTO20130331A1 (it) * 2013-04-23 2014-10-24 Indesit Co Spa Forno a gas ad alto rendimento e metodo per il suo funzionamento
US9470423B2 (en) 2013-12-02 2016-10-18 Bose Corporation Cooktop power control system
CN113825267B (zh) * 2020-06-19 2024-03-22 广东美的白色家电技术创新中心有限公司 电磁加热装置

Family Cites Families (4)

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Publication number Priority date Publication date Assignee Title
JP2897306B2 (ja) * 1990-01-09 1999-05-31 松下電器産業株式会社 誘導加熱調理器
JP3615093B2 (ja) * 1999-08-25 2005-01-26 株式会社東芝 加熱調理器
JP2003347028A (ja) * 2002-05-24 2003-12-05 Matsushita Electric Ind Co Ltd 調理器
JP4393799B2 (ja) * 2003-06-18 2010-01-06 パナソニック株式会社 誘導加熱調理器

Also Published As

Publication number Publication date
EP1865754A3 (fr) 2009-02-11
ES2570995T3 (es) 2016-05-23
DE102006026907A1 (de) 2008-01-03
EP1865754A2 (fr) 2007-12-12

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