EP4200564A1 - Détermination optique d'états de fonctionnement d'une surface de cuisson - Google Patents

Détermination optique d'états de fonctionnement d'une surface de cuisson

Info

Publication number
EP4200564A1
EP4200564A1 EP21748580.4A EP21748580A EP4200564A1 EP 4200564 A1 EP4200564 A1 EP 4200564A1 EP 21748580 A EP21748580 A EP 21748580A EP 4200564 A1 EP4200564 A1 EP 4200564A1
Authority
EP
European Patent Office
Prior art keywords
cooking
pointers
assignment
pointer
cooking zones
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.)
Pending
Application number
EP21748580.4A
Other languages
German (de)
English (en)
Inventor
Gerald Horst
Frank Schaefer
Daniel Vollmar
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
Original Assignee
BSH Hausgeraete GmbH
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 BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP4200564A1 publication Critical patent/EP4200564A1/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
    • F24C7/083—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on tops, hot plates

Definitions

  • the present invention relates to a method for optically determining an operating state of a hob and a control device.
  • the current status of the hobs can be communicated to other devices via appropriate protocols, so that a power adjustment can be initiated if necessary.
  • data exchange is limited to compatible combinations of the cooktop with another device, for example an extractor hood or a separate evaluation device.
  • This object is achieved according to the invention by a method for optically determining an operating state of a hob.
  • the procedure includes the following steps:
  • the detection space comprising the hob with at least two cooking zones and a control panel with at least two pointers,
  • the optical detection can take place, for example, with a detection unit that enables optical and contactless detection, for example in the form of a camera.
  • the detection unit is arranged in such a way that the hob and its control panel are located completely in a detection space or detection area of the detection unit.
  • the detection unit can be provided, for example, as a unit of a control device, which can also be designated and embodied as a module and in particular as a PAI module (Projection and Interaction Module).
  • a control device can be integrated into an extractor hood or designed as a separate device. In the latter case, the control device is placed at a similar height to an extractor hood above the worktop and preferably the hob.
  • the control device can also be coupled to an alternative extractor device such as a table fan or downdraft fan, with (only) the detection unit being arranged separately, for example.
  • objects relevant to optical detection can be detected and evaluated in order to identify or recognize cooking zones and pointers.
  • Such objects can be recognized, for example, using object recognition algorithms using one or more images.
  • the objects are preferably detected and recognized when they are first put into operation, with no objects being placed or arranged on the cooktop, in order to enable clear and unambiguous recognition of the objects.
  • the hob can have at least two cooking zones. However, the hob preferably has between three and six cooking zones, and the arrangement on the hob can be symmetrical or asymmetrical.
  • a corresponding number of pointers which are also referred to as indicators and comprise respective toggles, rotary knobs or displays or partial displays, are located in the detection space be able. Accordingly, the pointers are operating elements and/or indicators that characterize the respective operating state and/or are set up to set the respective operating state of a corresponding cooking zone.
  • a respective center of gravity is determined for the recognized objects or the cooking zones and pointers using coordinates in the detection space.
  • a center point is established for the respective object, so that a relative arrangement can be specified in order to define a central focus point and an optional area, which can be used, for example, to monitor a cooking process or a cooking system.
  • the number and type of objects detected are stored and sorted by centroid to provide a relative order.
  • the data can be stored in lists and thus stored for future cooking processes, with each cooking zone being assigned to a respective center of area using the list and each pointer being assigned to a corresponding respective center of area using the list.
  • a relative arrangement of the cooking zones and pointers is thus made possible by means of correspondingly detected coordinates in the detection space.
  • the pointers are assigned to a respective cooking zone, so that a link is provided between each pointer and a respective cooking zone.
  • it is determined on the basis of the arrangement which pointer corresponds to a particular cooking zone, for example on the basis of stored empirical values and/or a predetermined assignment and order of the list.
  • an operating state of the respective cooking zones can be determined by assignment, with each pointer comprising one or more unique features for the respective operating states, which can be detected and evaluated or recognized by a detection unit.
  • This enables the operating states of the respective cooking zones to be evaluated so that cooking processes and a cooking system as such can be monitored accordingly.
  • a warning signal can be output based on a determined operating state, for example a visual signal, for example in the form of at least one light source, and/or an acoustic signal, for example in the form of a buzzer or similar device.
  • a user can thus be made aware of the current status of the hob or of a specific cooking zone.
  • the safety of using a cooking system and in particular a hob can be improved.
  • a cooking zone is switched on, but there is no cooking vessel on the cooking zone and/or a user is not present or the hob is not in the user's field of vision.
  • a user can thus be made aware of an imminent danger, for example, so that a potential hazard can be prevented in good time.
  • Cooking processes can also be anticipated in this way, with a control and/or regulation signal preferably being output in order, for example, to adapt a corresponding output or fan level of a fume extraction device to the determined operating state.
  • an assistance function can also be implemented, with recipes being stored, for example, and an actual value of a determined operating state being compared with a target value for a recipe step, with cooking instructions and corresponding settings preferably being recorded and stored. In this way, a note can also be issued if an event is imminent and, for example, a next step should be initiated.
  • the notice or the warning signal can also include an information output and/or a notification to the user. Accordingly, a user can be notified in the absence of cooking.
  • a warning signal or information output or notification can be sent to a connected end device of the user via Wifi (Direct), Bluetooth, radio frequency (RF), infrared signal, a "hood-hob-connect" or via an existing Internet connection such as HCA or Home Connect are transmitted, preferably via a pre-installed app, which receives this notification in the background periodically or by means of push notifications or, when active, continuously. Accordingly, the optical detection of the operating state makes it possible for various processes to be monitored and/or anticipated without data being transmitted from a hob for this purpose.
  • a set cooking level, a change and/or a course of the cooking level or the presence of residual heat is preferably determined as the operating state.
  • a cooking level or a change in the cooking level or the operating state can thus be determined by the detection unit, which is designed as a camera, for example, and assigned to a respective cooking zone or.
  • a course can also be recorded and evaluated in order to determine a more precise classification of a current status of the cooking zone and a potential risk emanating from it and/or heat emanating from it, and this if necessary when dispensing of a signal must be taken into account.
  • a history of the operating state or a change in operating state can be recorded, for example, so that a corresponding energy supply or existing (residual) heat of the cooking zone can be determined based on stored values and a temperature can be inferred from this.
  • the temperature or an abstract thereof can be used to determine a potential risk, for example to rank or classify a potential hazard.
  • the temperature can also be compared with a stored predetermined temperature and/or can be characteristic of a correspondingly preferred output of a vapor extraction device, so that a corresponding signal can be output or the output can be adjusted or a warning signal can also be output depending on the determined temperature.
  • the feature for detecting the operating state can also include a structural feature and/or displayed information.
  • a structural feature in the form of a specific protrusion on a pointer or Control element or toggle can be provided.
  • the feature can be shown or printed on the pointer, for example if it is a cooking level.
  • the control panel can also be designed with touch sensors and a respective display for each cooking zone, with the feature preferably being recorded as a graphic representation in such a design, for example by means of a seven-segment display.
  • the optically recorded properties of the objects can include, for example, a contrast, a contrast gradient, markings, boundary lines, edges and/or a size of the object.
  • values can be stored which are characteristic of certain objects and make it easier to distinguish between the objects.
  • Such properties can be implemented in an object recognition algorithm, for example. In this way, not only cooking zones and pointers or indicators or controls can be detected and recognized, but also cooking vessels, cooking utensils and/or cookware.
  • the objects can be recognized based on their shape, for example by edge recognition or recognition of a border or even straight lines that differ from biometric features.
  • Depth images can be recorded to support this, in order to be able to determine a three-dimensional shape, for example.
  • infrared images can also be recorded, with which, for example, a material type or a class of materials can be inferred and/or a specific density can be determined or a reflection can be recorded to support object recognition.
  • the arrangement based on the detected coordinates can be based on a coordinate system, with the detection unit including, for example, a coordinate origin or a reference point, which enables a relative positioning of detected object points and centroids.
  • the origin can be, for example, a central point that corresponds to a central point of an optical sensor of the detection unit, or a corner point of a rectangular detection space that corresponds to a corresponding corner point of an optical sensor of the detection unit, with a corresponding Be configuration of an optical sensor of the detection unit.
  • a relative arrangement of the detection unit to the hob or to the detection space can be taken into account, for example an inclination and/or a parallel offset of the detection unit to the hob.
  • Such an alignment or centering of the detection unit and normalization of the coordinates can take place, for example, before or at the same time as the objects are detected or likewise in a preceding calibration step.
  • the arrangement is preferably based on orthogonal coordinates, Cartesian coordinates, grid coordinates or a two-dimensional matrix.
  • the coordinates can be stored in a list and sorted based on the coordinates, with a two-dimensional matrix being aligned based on coordinates of an x-axis and y-axis, for example, and the centers of area of the objects being stored based on the corresponding coordinates in the matrix, so that a virtual arrangement of the detected objects is provided.
  • the assignment can be made using the virtual arrangement, with each pointer being assigned to a respective matrix cell and these being optionally sorted into columns or rows. Detected operating states can thus be assigned to a corresponding pointer and a cooking zone linked thereto, for example by means of a look-up table, which can be implemented in control logic.
  • the coordinates can be normalized using a specified tolerance range. For example, coordinates with a tolerance between about 5 percent and 10 percent of the difference between maximum and minimum determined coordinates can be treated as identical. If, for example, coordinates for centroids have a y-value which is between 10 and 50, then the difference in the y-value is 40 and a tolerance of 2 to 4 can be provided. Centers of area with a y-value between 45 and 49 are accordingly regarded as identical and can be processed accordingly or, for example, be stored with a predetermined value.
  • the arrangement and assignment of the cooking zones and hands can be done in different ways.
  • the pointers are assigned to the cooking zones on the basis of the arrangement if there is congruence between the direction vectors of the cooking zones and the direction vectors of the pointers.
  • the specified coordinates can, for example, define the centroid of an object with the lowest x and y values, so that starting from this point, vectors are formed to the other centroids.
  • two patterns are created, namely a pattern for the vectors of the cooking zones and a pattern for the pointers or indicators, which are then checked for overlap or congruence.
  • the vectors are normalized so that the vectors have a uniform size and only differ in the direction.
  • a congruence can also be assumed in the case of minor deviations, with a tolerance range or a threshold value for a deviation of the vector angle being able to be taken into account during the check, for example.
  • the pointers can be assigned to the respective cooking zones on the basis of the corresponding arrangement of the cooking zones.
  • a linear arrangement can be assumed, for example, if the coordinates of the centroids of the pointers have y-values or x-values which do not differ differ from each other, possibly taking into account a tolerance range described above.
  • the longitudinal axis can also be defined in that the number of cooking zones is greater in one direction, for example if the cooking zones are arranged in rows and columns. A higher number of cooking zones in the rows than in the columns can thus define a longitudinal direction along the rows or along an x-axis and a relative arrangement of the pointers to the longitudinal axis can be determined. The assignment can then take place automatically, for example, based on assignments defined for the arrangement.
  • the cooking zones can be grouped based on the common y-coordinates of the corresponding centroids and the groups can be arranged in descending order of the y-coordinate, with the cooking zones of the group being arranged in ascending order according to and within the group of the respective x-coordinate of the corresponding centroids and wherein the pointers are assigned to a respective cooking zone (12) in descending order based on the arrangement, starting from the respective y-coordinate.
  • the cooking zones can be arranged in two rows and three columns, with the top row or the row with the highest y-value forming a first group in such a two-dimensional matrix.
  • the pointer with the highest y-value is assigned to the cooking zone from the first group that has the lowest x-value.
  • the pointer with the next highest y value is assigned correspondingly to the cooking zone from the first group which has the next higher x value and this process is repeated for the first group and then the second group until all pointers are assigned to a respective cooking zone.
  • the cooking zones can be grouped based on common x-coordinates of the corresponding centroids and the groups arranged in ascending order of the x-coordinate, with the cooking zones of the group being arranged in descending order according to and within the group of the respective y-coordinate of the corresponding centroids and wherein the pointers are assigned to a respective cooking zone in ascending order based on the arrangement, starting from the respective x-coordinate.
  • grouping is by columns, with the first column or the column with the lowest x-value forming a first group in such a two-dimensional matrix.
  • the pointer with the lowest x-value is assigned to the cooking zone from the first group that has the highest y-value.
  • the pointer with the next highest x value is assigned corresponding to the cooking zone from the first group which has the next highest y value and this process is repeated for the first group and then the second and third groups until all pointers are assigned to a respective cooking zone.
  • position information of a respective cooking zone relative to at least one further cooking zone can be recorded for each pointer and the assignment can be made using the position information.
  • a symbol can be provided next to each pointer or control element, which enables the pointers to be clearly assigned to the respective cooking zones.
  • the symbol can have a number of objects that corresponds to the number of cooking zones within a row or column, with the arrangement of the objects preferably corresponding to the arrangement of the corresponding number of cooking zones.
  • a row-like arrangement of three corresponding objects of the symbol can be provided, with an object that corresponds to a relative arrangement of the cooking zones being highlighted in the symbol and being detected. Based on the highlighted object in the symbol, the pointer can thus be assigned to a cooking zone that corresponds to the arrangement of the highlighted object.
  • an unambiguous assignment can nevertheless be effected using the y or x values of the area centroids of the pointers.
  • the pointers can be automatically assigned to the respective cooking zones, so that the assignment is based on the detected position information provided by the symbols.
  • the assignment within the groups can also be supported by the position information or an assignment that has taken place can be confirmed as a result.
  • an association can be made based on selectively placed cooking vessels and selectively set operating states.
  • a cooking vessel on a cooking zone and an active operating state of a pointer can be detected, with the assignment of the pointer to a respective cooking zone taking place on the basis of the detected cooking vessel, the arrangement and the detected operating state, with the assignment preferably being carried out successively for each pointer by placing the cooking vessel on a respective cooking zone and activation of the operating state of the corresponding pointer.
  • a user can first place a cooking vessel on a cooking zone and set a cooking level using the corresponding pointer or operating element, with this process being recorded and the pointer being assigned to the corresponding cooking zone. Then another cooking vessel can be activated on another cooking zone and another corresponding pointer or the already existing cooking vessel can be placed on the other cooking zone. This process is repeated until each pointer is assigned to a respective cooking zone.
  • a cooking zone in the bottom row and at the left end and a cooking zone in the top row and at the right end, i.e. at opposite ends of a diagonal of the cooking zones can be occupied by a respective cooking vessel, after which the assignment takes place automatically for all cooking zones based on the recorded order and logic of the activated pointers.
  • arrangement information can be displayed on a display and/or transmitted to an external device and assignment information and/or position information can be received by input from a user, the association being based on the received association information and/or position information.
  • a captured image or a video image can be displayed using an app on the user's end device such as a smart device, with the pointers and hobs being marked in the image, for example with different colors.
  • the first pointer or the first control element can optionally be highlighted, for example by flashing, so that the user is prompted to select a corresponding cooking zone, which is assigned to the pointer.
  • the user can also select a pointer and a corresponding cooking zone to form a pair and enable a corresponding assignment. This process is repeated until a respective cooking zone has been selected for each pointer and a corresponding assignment has taken place.
  • a check of the assignment after the assignment has taken place can also be provided.
  • the check can be carried out using an acoustic signal, a representation on a display and/or using the transmission of assignment information and/or arrangement information to an external device.
  • a successful assignment based on a selective illumination of a cooking zone and a corresponding pointer can be provided successively for each cooking zone-pointer pair.
  • the user is preferably asked to validate and release the learned assignment, which can be done by transmitting corresponding data and inputs, as described above.
  • validation can be provided by confirmation and, if necessary, adjustment within an app on a smart device or by interaction using a voice interface.
  • the present invention relates to a control device for optically determining an operating state of a hob, which is set up to carry out the above method.
  • Advantages and features that are described in relation to the method according to the invention apply—insofar as applicable—correspondingly to the control device according to the invention and vice versa.
  • the control device can include a detection unit for optically detecting objects within a detection space and an evaluation unit for evaluating the detected objects and for detecting cooking zones of a cooktop covered by the detection space and pointers of a control panel covered by the detection space based on optically detected properties of the objects.
  • the evaluation unit is set up to determine a centroid for each detected object and to arrange the cooking zones and pointers based on detected coordinates of the respective centroids in the detection space and to assign the pointers to a respective cooking zone based on the arrangement, with the detection unit and evaluation unit being set up to To determine the operating state for at least one cooking zone based on a detected unique feature of a respective associated pointer.
  • the control device can be integrated into a fume hood or designed as a module that can be attached to a fume hood and includes an interface for transmitting data, preferably wirelessly, between the control device and a fume hood, for example in the form of a communication unit.
  • the module can be integrated into a fume hood, for example.
  • control device may represent a module which is arranged separately from an extractor device such as an extractor hood and is preferably connected to the extractor device via a wireless communication link.
  • the communication between the control device and an extractor device can take place directly, for example.
  • the connection(s) of the control device to the extractor device can be wired connection(s) or wireless connection(s).
  • control device can be arranged at a similar height as an extractor hood above the worktop and preferably the hob.
  • the control device makes it possible to recognize objects and/or gestures.
  • the user interacts with the extractor hood through gestures.
  • the hob and other networked devices can be operated via a control panel, which is preferably located in the detection range of the control device.
  • the detection unit also preferably includes at least one camera, a control monitor and/or at least one sensor.
  • the camera is preferably a depth imaging camera and/or an infrared camera.
  • the camera can also be designed to record videos.
  • the sensors may include, for example, microphone arrays to help detect the user's position and/or infrared sensors to determine temperatures and/or densities.
  • the control monitoring of the detection unit preferably represents a monitoring unit that monitors control instructions from a controller of the vapor extraction device. In this way, for example, the set power level of the vapor extraction device can be recorded in addition to the determined operating states of the cooktop.
  • Control logic can also be stored in the evaluation unit and an intermediate memory for recording the detected objects and operating states can be provided, so that evaluation and assignment can be supported.
  • a prediction unit and a control unit can be provided in the control device, with which various processes in the hob can be monitored and anticipated even before specific events occur.
  • a control and/or regulation signal for example for a coupled extractor device, preferably an extractor hood, and/or an information or warning signal can also be output by means of the control unit.
  • the present invention relates to a computer program product which is stored on a non-volatile storage medium and contains computer-readable instructions which are set up to carry out the above method when executed by a processor.
  • the units of the control device can thus also be implemented at least partially as a program.
  • the units of the control device can be at least partially combined.
  • units of the control device can be at least partially formed by units of one of the household appliances. For example, at least part of the detection unit or the control unit can be formed by units on an extractor hood.
  • FIG. 1 a schematic representation of an embodiment of the control device according to the invention in a cooking system
  • FIG. 2 a schematic block diagram of the units of an embodiment of the control device
  • Figure 3 a schematic representation of an arrangement and assignment of
  • Figure 4 a schematic representation of an arrangement and assignment of
  • Figure 5 a schematic representation of an arrangement and assignment of
  • Figure 6 a schematic representation of an arrangement and assignment of
  • Cooking zones and pointers based on selectively placed cooking vessels and set operating states
  • FIG. 7 a schematic representation of an optical determination of operating states with alternative assignment processes.
  • the method according to the invention can be carried out, for example, with a control device 1 shown in Figures 1 and 2, with the control device 1 preferably being integrated in the extractor hood 2 and with a detection unit 100 the control device 1 comprises a detection area or detection space 10, in which a hob 3 and a control panel are arranged.
  • the control panel is being operated by one hand H.
  • a cooking level for a cooking zone can be set and adjusted accordingly via the control panel, with the detection unit 100 determining the set cooking level and optionally also a movement of the hand.
  • the detection unit 100 can contain a camera for this purpose, which detects the set cooking level(s) on the basis of clear characteristics and assigns it to a respective cooking zone, as is described below with regard to FIGS. 3 to 7.
  • the detection unit 100 detects decision criteria which relate to an operating state such as a set cooking level of the respective cooking zone and optionally the movement of an object, for example a hand H of the user in the area of a cooking zone.
  • Cooking processes can thus be monitored and/or anticipated on the basis of an evaluation in an evaluation unit 101 .
  • a prediction unit 102 and a control unit 103 can optionally be provided for outputting a message or a warning signal.
  • the user's intentions to act and the course of the cooking process can be interpreted and in some cases predicted, and sensible measures can be initiated.
  • FIG. 3 correspondingly shows a hob 3 with six cooking zones 12, which are arranged in rows and columns.
  • a control panel 20 with a corresponding number of pointers or control elements 16 is also provided for setting the operating states of the respective cooking zones 12, for example a cooking level.
  • the hob 3 and the control panel 20 are located within a detection space 10 which is recorded or detected by a detection unit and is identified by the dashed border. Accordingly, the detection space 10 is dimensioned such that the objects relevant to the optical detection are in the detection space 10, the detection unit preferably at a Hood attached or integrated therein, for example as part of a control device and / or a module.
  • the objects are recognized in the detection space 10 with the aid of object recognition algorithms, for example based on changes in contrast and the presence of specific shapes or straight or continuous and/or curved lines and predetermined size ranges.
  • the detection unit is set up to subdivide the detection space 10 into coordinates, as is done here using orthogonal x and y coordinates.
  • a center point or centroid 18 is determined using the x and y coordinates of an edge region of the object and the corresponding coordinates are recorded for each centroid 18.
  • the cooking zones 12 are thus based on the centroids 18 x1, y5; x1,y2; x2,y5; x2,y2; x3,y5; and x3,y2 sorted and respectively arranged in a list in the form of a two-dimensional matrix.
  • the operating elements 16 are also based on centroids 18 x4, y6; x4,y5; x4,y4; x4,y3; x4,y2; and x4,y1 are sorted and arranged in the matrix accordingly.
  • the operating elements 16 or the pointers are arranged linearly, namely perpendicular to the longitudinal axis or longitudinal direction of the cooking zones 12 and the hob 3, the longitudinal axis being defined by the fact that the number of cooking zones 12 along the x-axis is greater than the corresponding number along the y-axis.
  • the longitudinal axis being defined by the fact that the number of cooking zones 12 along the x-axis is greater than the corresponding number along the y-axis.
  • the vertical arrangement of the controls 16 in relation to the cooking zones 12 is further determined by the fact that the pointers or the controls 16 have centroids 18 with x-coordinates which do not differ from one another, a tolerance range described above being taken into account.
  • the operating elements 16 are grouped based on the y-values of the cooking zones 12, specifically according to common y-coordinates of the corresponding centroids 18, with the groups being arranged in descending order according to the y-coordinate. With others In such a two-dimensional matrix, the upper row or the row with the highest y-value forms a first group.
  • the pointer or the operating element 16 with the highest y-value is assigned to the cooking zone 12 from the first group, which has the lowest x-value.
  • the operating element 16 with the next highest y-value is assigned to the cooking zone 12 from the first group, which has the next highest x-value, and this process is repeated for the first group and then the second group until all pointers are assigned to a respective cooking zone 12 .
  • the pointers or the operating elements 16 are sorted accordingly into groups, the number of groups corresponding to the number of different y values of the cooking zones 12 and the number of the respective operating elements 16 per group corresponding to the number of operating elements 16 divided by the number of groups includes.
  • the top three controls 16 are sorted as the first group and the bottom three controls 16 are sorted as the second group.
  • the cooking zones 12 are arranged in ascending order according to the group and within the group of the respective x-coordinate of the corresponding centroids 18, with the pointers or the operating elements 16 being assigned to a respective cooking zone 12 in descending order starting from the respective y-coordinate based on the arrangement.
  • position information 22 is provided in the form of a symbol which, for each control element 16, indicates information of a respective cooking zone 12 relative to two further cooking zones 12 of the corresponding group and thus enables the assignment to be supported.
  • the symbol is printed on the control panel 20, but can optionally also be engraved or glued on, for example.
  • Each symbol includes three circles corresponding to the shape and number of cooking zones 12, with a 16 for the control element corresponding circle is highlighted, as exemplified by the solid area of a circle, and whereby a relative location of a corresponding cooking zone 12 with respect to the remaining two cooking zones 12 can be recognized.
  • the highlighted circle in the symbol can thus be used to assign the pointer or the operating element 16 to a cooking zone 12 which corresponds to the arrangement of the highlighted circle.
  • identical symbols are provided for the two groups, an unambiguous assignment can still be effected using the y-values of the centroids 18 of the control elements 16 .
  • FIG. 4 An alternative alignment of the operating elements 16 is shown in FIG. 4, with the operating elements 16 being aligned parallel to the longitudinal direction.
  • the parallel arrangement of the operating elements 16 in relation to the cooking zones 12 is determined in that the pointers or the operating elements 16 have centroids 18 with y coordinates which do not differ from one another, a tolerance range described above being taken into account.
  • the operating elements 16 are grouped based on common x-coordinates of the corresponding centroids 18 of the cooking zones 12, with the groups being arranged in ascending order according to the x-coordinate.
  • the arrangement of the operating elements 16 for the cooking zones 12 takes place according to the cooking zones 12 of the group and within the group of the respective y-coordinate of the corresponding centroids 18 in descending order, with the pointers starting from the respective x-coordinate in ascending order of a respective cooking zone 12 based on the arrangement be assigned.
  • grouping is by columns, with the first column or the column with the lowest x-value forming a first group in such a two-dimensional matrix.
  • the pointer with the lowest x-value is assigned to the cooking zone 12 from the first group, which has the highest y-value.
  • the pointer with the next highest x value is assigned correspondingly to the cooking zone 12 from the first group which has the next higher y value and this process is repeated for the first group and then the second and third groups until all pointers are assigned to a respective cooking zone 12 are.
  • An assignment is made possible by forming direction vectors 24 starting from a cooking zone with the centroid 18 with predetermined coordinates, here the centroid 18 with the lowest x-value and y-value, to the respective centroids 18 of the other cooking zones 12.
  • This procedure is also carried out for the pointers or operating elements, starting from a pointer with the center of area with predetermined coordinates, here also the center of area 18 with the lowest x-value and y-value, is formed for the respective centers of area 18 of the other pointers .
  • the pointers are assigned to the cooking zones 12 on the basis of the arrangement if there is congruence between the direction vectors 24 of the cooking zones and the direction vectors 24 of the pointers.
  • the vectors 24 are used to form a pattern for the vectors 24 of the cooking zones 12 and a pattern for the pointers or indicators or control elements, which are then checked for overlapping or congruence.
  • the vectors 24 are normalized, not shown here, so that the vectors have a uniform size and only differ in the direction.
  • a congruence can also be assumed in the case of minor deviations, with a tolerance range or a threshold value for a deviation of the vector angle being able to be taken into account during the check, for example.
  • the pointers can be assigned to the respective cooking zones 12 based on the corresponding arrangement of the cooking zones 12 .
  • FIG. 1 Another possibility for assigning the pointers or operating elements to the cooking zones 12 is shown in FIG.
  • a cooking vessel on a cooking zone and an active operating state of a pointer can thus be detected the pointer is assigned to a respective cooking zone on the basis of the detected cooking vessel, the arrangement and the detected operating state, the assignment preferably being carried out successively for each pointer by placing the cooking vessel on a respective cooking zone and activating the operating state of the corresponding pointer.
  • a user can be prompted to first place a cooking vessel 14 on a cooking zone 12 and set a cooking level using the corresponding pointer or operating element, with this process being recorded and the pointer being assigned to the corresponding cooking zone 12 .
  • the cooking vessel 14 can then be placed on another cooking zone 12 and a cooking setting for this cooking zone 12 can be set using the corresponding pointer. This process is repeated until each pointer is associated with a respective cooking zone 12, the last pointer requiring no activation and specific placement. In this way, a semi-automatic assignment is made possible, with the pointers being assigned to the cooking zones 12 on the basis of the determined arrangement of the cooking zones 12 and the selective setting and placement of the cooking vessel 14 .
  • an assignment can also be made without cooking vessel 14, in which case activation of a cooking zone 12 is detected directly instead of cooking vessel 14, for example based on a changed temperature detected by setting the cooking level and/or a changed contrast profile of the cooking zone 12, as is the case with the corresponding hatching in FIG.
  • An infrared sensor can be provided for this purpose, for example, or the detection unit can be designed as an infrared camera.
  • FIG. 7 shows a schematic representation of assignment processes, with different assignment processes optionally being identified by means of the dashed arrows and/or these being able to take place successively.
  • a first step S100 objects within a detection space are optically detected, the detection space including a hob with at least two cooking zones and a control panel with at least two pointers.
  • the cooking zones and the pointers are then identified using optically recorded properties of the objects (S110) and centroids are determined for each recorded object (S120). Furthermore, coordinates of the respective centroids in the detection space are recorded and the cooking zones and pointers are arranged or sorted using these coordinates (S130).
  • the pointers are then assigned to a respective cooking zone based on the arrangement (S140) and an operating state for at least one cooking zone can now be determined based on a detected unique feature of a respective assigned pointer (S150).
  • the centroids of the area S120
  • a linear and vertical or parallel arrangement of the pointers in relation to a longitudinal direction of the cooking zones is detected or recognized (S122), as is the case above, for example, with regard to the embodiments according to Figures 3 and 4 has been described.
  • the pointers and also the cooking zones in the arrangement (S130) can also be grouped (S134), so that the assignment can be based on a group and a predetermined order of assignment and on the basis of x and y coordinates and the arrangement (S130) and assignment (S140) are supported accordingly.
  • relative position information can also be determined and this can be determined and recorded and recognized using the detection unit itself (S136), for example, or can also be received from a terminal device, for example, by means of a user input ( S138).
  • the position information can be recorded or recognized, for example, using highlighting in symbols, in order to enable or support a clear assignment of a pointer to a respective cooking zone, for example within a group of cooking zones.
  • direction vectors are formed in the arrangement and a pattern of the direction vectors is determined (S132), after which a congruence of the vectors of the pointers and the vectors of the cooking zones is checked and the Assignment based on the congruence or based on the arrangement is made when a congruence is determined (S142).
  • S132 a pattern of the direction vectors is determined
  • S142 the Assignment based on the congruence or based on the arrangement is made when a congruence is determined
  • An assignment can also be made based on a selectively placed cooking vessel on a cooking zone and a corresponding change in the operating state or the setting of a cooking level for the corresponding cooking zone, with the cooking vessel and/or the cooking zone and the corresponding control element or the pointer being detected and this takes place successively for all cooking zones and pointers, as described above, for example, with regard to the embodiment according to FIG.
  • Corresponding assignment processes are preferably implemented in an algorithm, with the assignment and arrangement preferably taking place successively if a specific assignment process is not possible or fails. For example, an association can first be attempted according to a vector pattern and congruence (S132, S142) and then an association according to a specific linear arrangement of the pointers and a corresponding grouping (S122, S134) if no congruence has been determined. If an unambiguous grouping is also not possible or a linear arrangement is not available, an assignment can then optionally take place based on entered position information (S136, S138) or also semi-automatically based on selective placement of a cooking vessel (S144). Such an optional automatic process enables the pointers to be clearly assigned to a respective cooking zone under different conditions and configurations of the hob and control panel, without a specific process having to be selected for this.
  • the assignment (S160) can also be checked, which is preferably confirmed or adjusted using manual inputs, for example by means of entered position information (S138).

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)
  • Electric Stoves And Ranges (AREA)

Abstract

L'invention se rapporte à un procédé de détermination optique d'un état de fonctionnement d'une surface de cuisson (3), des objets étant détectés optiquement (S100) dans un espace de détection (10) qui comprend la surface de cuisson (3) comportant au moins deux zones de cuisson (12) ainsi qu'un panneau de commande (20) comportant au moins deux indicateurs (16). Sur la base des propriétés optiquement détectées des objets, les zones de cuisson (12) et les indicateurs (16) sont identifiés (S110), un centre de gravité (18) est déterminé pour chaque objet détecté (S120), et les zones de cuisson (12) et les indicateurs (16) sont placés dans l'espace de détection (10) sur la base des coordonnées acquises des centres de gravité (18) individuels (S130). Les indicateurs (16) sont associés à l'une des zones de cuisson (12) sur la base du placement (S140), et un état de fonctionnement est déterminé pour au moins une zone de cuisson (12) sur la base d'une caractéristique unique acquise d'un indicateur (16) attribué respectif (S150).
EP21748580.4A 2020-08-18 2021-07-21 Détermination optique d'états de fonctionnement d'une surface de cuisson Pending EP4200564A1 (fr)

Applications Claiming Priority (2)

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DE102020210482.4A DE102020210482A1 (de) 2020-08-18 2020-08-18 Optisches Ermitteln von Betriebszuständen eines Kochfelds
PCT/EP2021/070361 WO2022037886A1 (fr) 2020-08-18 2021-07-21 Détermination optique d'états de fonctionnement d'une surface de cuisson

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WO (1) WO2022037886A1 (fr)

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DE102023200817B4 (de) * 2023-02-01 2025-06-18 BSH Hausgeräte GmbH Steuerung einer Dunstabzugshaube
DE102023126369A1 (de) * 2023-09-27 2025-03-27 Rational Wittenheim Sas Verfahren zum Betreiben eines Gargeräts sowie Gargerät
CN121430076B (zh) * 2025-12-29 2026-03-24 宁波方太厨具有限公司 吸油烟机与灶具的联动方法及其系统和吸油烟机

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EP2527747B1 (fr) * 2011-05-24 2018-01-03 Diehl AKO Stiftung & Co. KG Dispositif de commande d'un champ de cuisson
EP3448118B2 (fr) * 2013-04-30 2023-04-05 Electrolux Appliances Aktiebolag Table de cuisson et procédés pour faire fonctionner une telle plaque de cuisson
DE102014105161B4 (de) * 2014-04-11 2023-03-23 Miele & Cie. Kg Verfahren zum Betreiben einer Kochfeldeinrichtung und Kochfeldeinrichtung
EP3321591B1 (fr) * 2016-11-15 2022-11-09 Electrolux Appliances Aktiebolag Dispositif de surveillance pour appareils ménagers et dispositif de maintien
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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CN115917216A (zh) 2023-04-04
WO2022037886A1 (fr) 2022-02-24
US20230288073A1 (en) 2023-09-14

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