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
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/10—Tops, e.g. hot plates; Rings
  • F24C15/102—Tops, e.g. hot plates; Rings electrically heated
  • F24C15/105—Constructive details concerning the regulation of the temperature
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C7/00—Stoves or ranges heated by electric energy
  • F24C7/08—Arrangement or mounting of control or safety devices
• • 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 an induction cooking device with integrated temperature control.
• the present invention finds advantageous application in the field of induction cooking of food products in general, to which the following description will make explicit reference without thereby losing generality, with integrated control of the internal temperature of the food products themselves, integrated adjustable mixing, differentiated and timed cooking programming, preset cooking types, with automatic recipe recognition system and remote control interface via WI-FI, Bluetooth or m-bus technology, through the use of electronic devices such as smartphones, tablets, personal computers and the like.
• ovens allow temperature control throughout the cooking process, allowing however only a limited range of cooking types, excluding all types of cooking presently made in pots.
• vacuum cooking appliances allow water bath cooking, while they exclude all cooking types requiring a temperature above 100°C.
• Temperature measurement is performed directly in the cooking bath, but through the wall of the pot and the protective glass of the plate, providing a measure obviously affected by an error which is greater the smaller the temperature to be kept in the pot is, because it is more influenced by deviations arising from thermal resistances of said walls and by environmental dissipation of the same, causing the detection of a lower detected average temperature than the actual bath temperature.
• thermocouple in the centre of the inductor and under the pot causes a very high temperature jump or ripple during the power cycle of the inductor, since it is strongly affected by the temperature of the pot; the measurement acquires concrete value only after a quite large lapse of time after the inductor is switched off, when the bath and the pot are thermalized, thus causing a bath temperature regulation ability which is definitely approximate and ineffective.
• the positioning of the temperature sensor outside the pot allows only a qualitative measure of the temperature of the cooking bath and prevents all cooking type with control of the internal food temperature.
• the object of the present invention is therefore to provide a plate or stovetop induction cooking device capable of overcoming the problems and the drawbacks mentioned above.
• an object of the present invention is to provide a cooking device capable of solving the above problems, adding to the current supply circuit of an induction plate a relay controlled by a Wi-Fi, Bluetooth or m-bus board, interfaced to a pt100 probe and infrared temperature sensor and software installed on a device (smartphone, tablet, computer) connected to Wi-Fi, Bluetooth or m-bus with the controller board.
• figure 1 shows a schematic view of the functional constructional components of an induction plate device of the present invention.
• figure 2 shows the device of figure 1 in a partially sectional view and with parts removed for clarity.
• a cooking device comprising an induction cooking plate or stovetop 6 for cooking foods in general.
• the induction stovetop 6 for food cooking comprises a control system 5 allowing to measure the internal food temperature with different types of temperature sensors 9: while in use, plate 6 is arranged to maintain a temperature set by the user via the power control 3 of at least one inductor 2, to perform a mixing 1 1 , 13 inside a pot 10 for food containment, so as to perform differentiated and timed cooking and to be programmed with various recipes available from the internet or other and remotely programmed and controlled via WI-FI, Bluetooth or m-bus technology, preferably but not limited to computerized electronic devices such as smartphones, tablets and personal computers 1 or the like.
• figure 1 shows a schematic view of the temperature control system, where the power supply 3 of the inductor 2 of the induction stovetop 6 is controlled by a control board 5 through a relay 4, from which card 5 receives the cooking temperature measurement from external sensors means 9.
• Figure 1 also shows two preferable but non-limitating types of the sensor means 9: a pt100, indicated with 7, and an infrared sensor, indicated with 8, and also that communication between temperature sensors 9 themselves and the control board 5 can be realized by an extensible cable or via Wi-Fi, Bluetooth or m-bus technology.
• Figure 1 also shows the communication of the control board 5 with electronic devices 1 connected, preferably, via wireless connection, which have an installed software for interfacing with the cooking stovetop 6.
• the aforementioned infrared sensor 8 can be advantageously connected to the cooking stovetop 6 and positioned on the pot 10 or on the lid of the same, extracting it from stovetop 6 itself to which it is connected via extensible cable or wireless connection; furthermore, the infrared sensor 8 and sensor 7 (pt100) can be activated separately, in case the aim is to control the temperature of the bath (infrared) for water bath cooking, low temperature (sous vide) or frying, or to check the inner temperature of the treated food (pt100 probe made of AISI 316 steel).
• the board 5 is designed to receive, with a fixed rate of one hundred readings per second, the readings from temperature sensors 9, and sends them to the computerized electronic device on which software is installed (plate control interface, mobile phone, tablet, laptop, computer etc.), the operational algorithm implemented in the software checks whether the temperature T of the system reaches a minimum T min (T E - ⁇ ) or maximum T max (T E + ⁇ ) temperature equal to the desired operating temperature T E to less than a tolerance ⁇ fixed by the used sensor and by a suitable graduated scale on the control interface of the adopted device.
• the induction cooker 6 can also be adapted to achieve effective mixing of food: a mixing stirrer with ferromagnetic core 1 1 , immersed in the pot 10, is dragged by an impeller 13, which in turn is controlled remotely by wireless devices 1 through the control board 5; the same figure 2 also shows the inductor 2 and the thermal glass 12 of the induction stovetop 6.
• an immersion pump to be inserted directly in the pot 10 or through a whisk system driven by an electric motor 10 external to the pot itself.
• the mixing of the cooking bath is controlled through the computerized device by setting the switching on and off and the mixing power through a suitable graduated scale on the interface of the same computerized device.
• Burner power setting can thus be done manually or automatically by means of a performance optimization algorithm allowing to reduce initial heating time and to optimize the power of the burner in function of the choice of operating temperature and the required precision (i.e. on the maximum allowed ripple for the fluctuation of the system temperature between T M IN e T M AX values).
• the cooking stovetop 6 offers the possibility of setting a differentiated and timed cooking mode.
• the joint possibility of being able to control the operating temperature and the cooking time allows the setting of specific cooking programs, which can be done according to the following modes: for each cooking phase operating temperature, cooking time and, optionally, mixing and burner power must be set.
• the algorithm installed on the computerized device 1 automatically sets the operating modes to realize the cooking program set by optimizing the inductor power in such a way as to minimize the consumption of electric power. It is possible to set diversified programs for each single induction element of the used plate.
• the programming of the cooking surface 6 can also provide for rest pauses of the cooking process by turning off the induction element for a predetermined period or with a delay in the start of cooking.

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• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Physics & Mathematics (AREA)
• Electromagnetism (AREA)
• Induction Heating Cooking Devices (AREA)
• Cookers (AREA)

Applications Claiming Priority (2)

Publications (1)

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• 2016
  • 2016-03-18 WO PCT/IB2016/051545 patent/WO2016147159A1/en not_active Ceased
  • 2016-03-18 EP EP16719509.8A patent/EP3272185A1/de not_active Withdrawn

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