EP4383945A1 - Procédé de fonctionnement d'un système de cuisson inductif - Google Patents

Procédé de fonctionnement d'un système de cuisson inductif Download PDF

Info

Publication number
EP4383945A1
EP4383945A1 EP23209677.6A EP23209677A EP4383945A1 EP 4383945 A1 EP4383945 A1 EP 4383945A1 EP 23209677 A EP23209677 A EP 23209677A EP 4383945 A1 EP4383945 A1 EP 4383945A1
Authority
EP
European Patent Office
Prior art keywords
coil
cooking
induction coil
induction
cooking utensil
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
EP23209677.6A
Other languages
German (de)
English (en)
Inventor
Dominik WERNEKE
Christoph Müller
Hermann Stahl
Henrik Wilkens
Volker Ennen
Nils Marius Gehring
Franziska Niermann
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.)
Miele und Cie KG
Original Assignee
Miele und 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 und Cie KG filed Critical Miele und Cie KG
Publication of EP4383945A1 publication Critical patent/EP4383945A1/fr
Pending legal-status Critical Current

Links

Images

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
    • H05B2213/05—Heating plates with pan detection means

Definitions

  • the invention relates to a method for operating an inductive cooking system and an inductive surface hob therefor.
  • a cooking process can also be supported, for example, by the hob and/or a mobile device, by tracking the cooking process, presenting it to the user, showing the next steps in the recipe sequence, or giving the user appropriate instructions.
  • the hobs are to disappear visually from the kitchen more and more. This also includes making the controls on the hobs more and more inconspicuous or making them disappear completely. This may lead to the hob controls being moved to the cookware. It may therefore be necessary or at least desirable for information to be able to be exchanged between the cookware and the hob. This may include the transmission of instructions as well as measurements.
  • This also includes providing sensors on or in the cooking utensils, for example to detect the temperature of the food being cooked and to transmit this sensor information outside the cooking utensils, such as to the hob or its control unit, in particular wirelessly. This can, for example, enable a temperature-controlled or temperature-regulated cooking process.
  • the WO 2022/063506 A1 relates to a cooking utensil comprising a utensil body and at least one handle arranged on the utensil body, wherein the utensil body delimits a cooking item receiving space which is open at the top in the position of use of the cooking utensil for receiving a cooking item.
  • the cooking utensil has a plurality of sensors in the form of temperature sensors which are arranged over a height of the inside wall of a Outer shell of the dish body, wherein the sensors are connected to a control of the cooking dish in a signal-transmitting manner, and the sensors are arranged on the outer shell so as to be elastically movable relative to the outer shell.
  • the EN 10 2020 101 983 A1 describes a cooking utensil comprising at least one base and at least one wall, wherein at least one receiving volume is delimited by the base and the wall. At least two temperature sensors are assigned to the wall, wherein a first temperature sensor is provided at a first height and wherein a second temperature sensor is provided at a second height at a predetermined distance from the first temperature sensor.
  • the cooking utensils are heated using induction, this can be done using one induction coil per cooking zone or multiple induction coils per cooking zone.
  • So-called surface or full-surface induction hobs also known as inductive surface hobs, can also be used for this purpose, in which a large number of comparatively small induction coils are evenly distributed beneath the installation surface.
  • the inductive surface hob or its control system can detect the position of a cooking utensil on the installation surface, for example using additional pot detection coils, and assign the induction coils located beneath the position to the cooking utensil.
  • the induction coils can then be operated by the inductive surface hob or its control system at the desired power, thus jointly forming the cooking zone for the cooking utensils.
  • the hobs can be referred to as cooking zones.
  • the cooking zone can thus be formed flexibly depending on the number, size and positions of the cooking utensils used.
  • inductive surface hobs are comparatively expensive to manufacture because the induction coils and/or coil packages are comparatively small in order to be able to form multiple cooking zones as flexibly as possible.
  • a comparatively large number of such induction coils and/or coil packages must be used in order to cover the entire hob surface and to be able to produce a hob of a standard size.
  • inductive surface cooking surfaces To reduce the manufacturing costs of inductive surface cooking surfaces, fewer but larger induction coils and/or coil packages can be used to cover the cooking surface. However, this increases the extent to which the individual induction coils and/or coil packages are not completely covered by the cooking utensil. In other words, it can happen much more often that an induction coil and/or coil package is used to heat a cooking utensil, although the cooking utensil is not nearly completely and possibly only partially arranged above the induction coil and/or the coil package.
  • the cheaper, comparatively large induction coils and/or coil packages in inductive surface hobs mean that the coil packages can be significantly under-covered depending on the position of the cooking utensil.
  • the operation of the under-covered induction coils and/or coil packages can lead to the creation of spatially large stray fields of electromagnetic excitation of the under-covered induction coils and/or coil packages, which can spread significantly above the induction coils and/or coil packages and the installation surface above them and can in particular reach the cooking utensils to be heated.
  • the disadvantage here is that the large stray fields resulting from the under-covering can heat up the non-ferromagnetic side wall of the cooking utensil and possibly also its handle. This can be uncomfortable or even dangerous for the user if the user wants to touch the cooking utensil and/or its handle with their hand, as this can lead to burns.
  • Another disadvantage is that the unwanted additional heating of the side wall of the cooking utensil due to the stray fields can occur exactly where a temperature sensor or another sensor is located on or in the wall.
  • the electromagnetic stray fields of the undercover can therefore cause additional heating of the side wall where the temperature sensor is located.
  • the temperature sensor therefore does not record the actual temperature of the side wall or wall of the cooking utensil, which results from the inductive heating of the bottom of the cooking utensil and is actually supposed to be recorded by the temperature sensor. Instead, the local inductive heating of the wall in the vicinity of the temperature sensor is recorded by the sensor, which happens to be the result of an unfortunate positioning or orientation of the temperature sensor in relation to the stray fields of the undercover.
  • This temperature is usually significantly higher than the temperature that should actually be recorded, so that temperature-controlled or temperature-regulated operation of the cooking utensil now leads to incorrect results.
  • heating of the food can be reduced or stopped too early because it is incorrectly assumed that the food temperature is higher than it actually is.
  • the large stray fields of the under-coverage can influence the sensors integrated in the side wall so strongly that software algorithms for preventing boiling over no longer function.
  • the invention therefore addresses the problem of providing a method for operating an inductive surface cooking field of the type described above, so that the disadvantages caused by the under-covering of the induction coils and/or the coil packages can be reduced or avoided.
  • the heating of the heating cooking utensils due to the stray fields caused by the insufficient coverage of the induction coils and/or the coil packs should be reduced or avoided.
  • the interference with cooking utensil sensors due to the stray fields caused by the insufficient coverage of the induction coils and/or the coil packs should be reduced or avoided.
  • the creation of stray fields caused by the insufficient coverage of the induction coils and/or the coil packs should be reduced or avoided. At least an alternative to the known methods for operating an inductive surface hob should be created.
  • the invention thus relates to a method for operating an inductive cooking system, wherein the cooking system has an inductive surface cooking surface with a plurality of induction coils and at least one cooking utensil which is arranged on the inductive surface cooking surface.
  • the induction coils can be operated simultaneously and/or together in order to create a cooking zone on which the cooking utensil can be heated.
  • the coil coverage can be determined for each cooking utensil on the induction hob.
  • the coil coverage is the extent to which the respective cooking utensil or the surface of its cooking utensil base horizontally coincides with the horizontal extension or surface of a Induction coil and/or a coil package.
  • This can be additionally determined using a so-called pot detection function that is usually present in inductive hobs anyway, so that this information can be easily obtained, in particular without changes or additions to the hardware of the inductive hob.
  • the percentage coil coverage of each induction coil can be compared with a predetermined coil coverage limit.
  • this induction coil is operated with a predetermined reduced power which is sufficiently low to avoid stray fields or to reduce them sufficiently so that the disadvantages caused by this described at the beginning can be avoided.
  • the predetermined reduced power should be sufficiently low to reduce or avoid heating of the side walls and/or the handles of the cooking utensil to be heated and/or interference with any sensors present on the cooking utensil due to the stray fields caused by the under-coverage of the induction coils and/or the coil packages. Nevertheless, the reduced remaining power of this induction coil can still contribute to heating the cooking utensil on the cooking zone.
  • the corresponding induction coil and/or the corresponding coil package can not be operated at all. This can prevent the formation of stray fields caused by the induction coils and/or the coil packages being under-covered. At the same time, however, this induction coil can no longer contribute to heating the cookware on the cooking zone.
  • the steps of the method according to the invention can be carried out by a control unit of the inductive surface hob. However, these steps can also be carried out or initiated outside the inductive surface hob, for example by a user's mobile device such as their smartphone, tablet or the like. These steps can also be carried out in a cloud or the like.
  • the corresponding data transmission outside the inductive surface hob can preferably be carried out wirelessly.
  • the cooking utensil on the inductive hob can be recognized by means of a so-called pot detection system, which is usually present in inductive hobs anyway, as a possible prerequisite or as an initialization of the method according to the invention or its automatic execution by the control unit.
  • the user can also provide corresponding information, which can be done, for example, by means of a control element on the inductive hob, but also by means of a mobile device or by means of an operator on the cooking utensil.
  • This aspect of the invention is based on the knowledge that in the roasting cooking process, heating that is distributed as evenly as possible across the bottom of the cooking utensil is necessary or at least advantageous in order to obtain the same heating of the food everywhere on the bottom of the cooking utensil, i.e. in order to be able to roast the food evenly.
  • This is not the case with a cooking process, since it only depends on heating the water for cooking, which does not require perfect heat distribution across the bottom of the cooking utensil.
  • the presence or selection of a cooking process can be used as a prerequisite for carrying out the method according to the invention, for example as an input from the user or due to a corresponding assistance function of the inductive surface cooking field, a mobile terminal and the like. Otherwise, the method according to the invention should not be used in order not to disturb or impair roasting as a cooking process.
  • This alternative is based on the knowledge that by operating at least one other induction coil and/or another coil package or by not operating at least one other induction coil and/or another coil package, the overall power of the cooking zone of the cooking utensil is reduced accordingly. This can thus be at least partially compensated for by operating at least one induction coil and/or one coil package with sufficient coil coverage at an increased power. This can preferably apply to all sufficiently covered induction coils and/or coil packages, preferably evenly distributed.
  • the increased power of this induction coil corresponds, at least in part, to the reduced power of at least one induction coil operated at reduced power or the power of a non-operating induction coil.
  • a sufficiently covered induction coil and/or a coil package and preferably several or all sufficiently covered induction coils and/or coil packages together can additionally generate exactly the amount of power of the cooking zone which is required due to the undercovered induction coil and/or induction coils are missing, which are operated at reduced power or not at all. This can result in the cooking zone having the same power as if the method according to the invention were not applied or if no changes in the operation of the induction coils and/or the coil packages were made due to the method according to the invention.
  • the predetermined limit value is 40% coil coverage, preferably 30% coil coverage, particularly preferably 20% coil coverage.
  • These can be suitable limit values for applying the method according to the invention as described above.
  • the lower the limit value i.e. the less frequently the method according to the invention is used, the less the influence on the normal operation of the inductive surface hob can be.
  • the higher the limit value the sooner and/or the more the stray fields caused by the under-coverage and their effects can be reduced or at least avoided.
  • the predetermined reduced power is up to 30% of the maximum coil power, up to 20% of the maximum coil power, particularly preferably up to 10% of the maximum coil power.
  • These can be suitable reduced or remaining powers in order to apply the inventive method as described above.
  • the greater the reduction in power or the lower the remaining reduced power the more significantly the stray fields caused by the under-coverage and their effects can be reduced or even avoided.
  • the smaller the reduction in power or the greater the remaining reduced power the more power can continue to be available to the cooking zone for the cooking process.
  • an inductive surface hob can be provided in order to implement the corresponding aspects of the method according to the invention described above.
  • the Figure 1 is viewed in Cartesian coordinates.
  • a longitudinal direction X which can also be referred to as depth X or length X.
  • a transverse direction Y Perpendicular to the longitudinal direction X there is a transverse direction Y, which can also be referred to as width Y.
  • a vertical direction Z Perpendicular to both the longitudinal direction X and the transverse direction Y there is a vertical direction Z, which corresponds to the direction of gravity.
  • the longitudinal direction X and the transverse direction Y together form the horizontal X, Y, which can also be referred to as the horizontal plane X, Y.
  • Figure 1 shows a schematic representation of an inductive cooking system 1, 2 for carrying out a method according to the invention with a cooking utensil 2 on an inductive surface hob 1 according to the invention, viewed obliquely from above.
  • the cooking utensil 2 represents a pot 2.
  • the cooking utensil 2 has a cooking utensil base 20 and a cylindrical cooking utensil wall 21.
  • a plurality of temperature sensors 22 are arranged on or in the cooking utensil wall 21, which are arranged offset from one another in the transverse direction Y or in the circumferential direction of the utensil wall 21 and in the vertical direction Z.
  • the cooking utensil 2 is used on an inductive surface cooking surface 1, which has a glass ceramic plate 10 with induction coils 11 arranged underneath in the vertical direction Z.
  • the cooking utensil 2 is placed on the glass ceramic plate 10 in such a way or the cooking utensil base 20 is designed to be so large in area relative to the induction coils 11 that the cooking utensil base 20 is surrounded by at least two Induction coils 11 are heated inductively.
  • the only partial coverage of the induction coils 11 of the cooking zone 12 by the pot 2 or its cooking utensil base 20 leads to magnetic field lines B of the induction coils 11 coupling as stray fields directly into the cooking utensil wall 21 and leading there to local heating points A, which can also be referred to as hotspots A.
  • local heating points A can, if they are sufficiently close to one of the temperature sensors 22, influence its temperature detection and thus lead to a detected temperature which is greater than the actual cooking utensil temperature.
  • a control unit (not shown) of the inductive hob 1 with the aid of its cooking utensil recognition (not shown) therefore carries out a method according to the invention in accordance with the flow chart of Figure 2 as follows:
  • the cooking utensil 2 or the pot 2 on the inductive hob 1 is detected 100 by means of the cooking utensil detection.
  • Methods and devices for cooking utensil detection are known on the market, so details will not be discussed below.
  • the cooking utensil detection then carries out a determination 200 of the induction coils 11 located underneath the cooking utensil 2 or the pot 2 or its cooking utensil base 20.
  • the cooking zone 12 is thereby determined and/or formed.
  • this information is transmitted, in particular wirelessly, to the inductive surface cooking surface 1 or to its control unit.
  • This enables the control unit to recognize that a cooking process is to be carried out using the cooking utensil 2 of the cooking zone 12, in which an even heat distribution of the cooking utensil base 20 is not important.
  • the method according to the invention can therefore be used without negatively affecting the quality of the cooking process, at least with regard to an even heat distribution of the cooking utensil base 20.
  • the cooking utensil detection determines 400 the coil cover of each induction coil 11 located underneath the cooking utensil 2 or the pot 2 or its cooking utensil base 20. This is immediately possible using methods for cooking utensil detection that are already known and common on the market, since the cooking utensil position and a coil position are known, so that this will not be discussed below.
  • the result of the determination 400 of the coil cover is then determined 400 by the Control unit processes by comparing 500 the coil coverage of each induction coil 11 located beneath the cooking utensil 2 with a predetermined limit value. Values of 40% coil coverage or less can be used as a limit value, since from then on sufficiently large stray fields of the magnetic field lines B can be expected, which can lead to hotspots and interference with the sensors 22 and are therefore to be avoided or at least reduced.
  • this under-covered induction coil 11 can be operated 600 with a predetermined reduced power.
  • the predetermined reduced power can be 30% of the maximum coil power or less in order to sufficiently reduce the stray fields so that the stray fields no longer have a significant effect.
  • this under-covered induction coil 11 can still make a contribution to heating the cooking utensil 2 or the pot 2.
  • this under-covered induction coil 11 can be deactivated, whereby stray fields of this under-covered induction coil 11 can be completely avoided, but also no power is contributed to heating the cooking utensil 2 or the pot 2.
  • the induction coil 11 located beneath the cooking utensil 2 can be operated 800, the coil coverage of which reaches the limit value, since in this case there are no or sufficiently low stray fields so as not to alter and/or restrict the operation.
  • the reduced total power of the cooking zone 11 can be compensated by the induction coil 11 that is covered at reduced power or not at all.
  • this sufficiently covered induction coil 11 can be operated at an increased power. This can basically lead to a compensation of the missing power.
  • the increased power of this sufficiently covered induction coil 11 can, at least in part, be allocated to the reduced power of at least one induction coil 11 or the power of a non-operating induction coil 11, so that the desired total power can be made available for the cooking zone 12, considered as a whole.

Landscapes

  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Cookers (AREA)
  • Induction Heating Cooking Devices (AREA)
EP23209677.6A 2022-12-08 2023-11-14 Procédé de fonctionnement d'un système de cuisson inductif Pending EP4383945A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20225996A BE1031116B1 (de) 2022-12-08 2022-12-08 Verfahren zum Betrieb eines induktiven Kochsystems

Publications (1)

Publication Number Publication Date
EP4383945A1 true EP4383945A1 (fr) 2024-06-12

Family

ID=85980739

Family Applications (1)

Application Number Title Priority Date Filing Date
EP23209677.6A Pending EP4383945A1 (fr) 2022-12-08 2023-11-14 Procédé de fonctionnement d'un système de cuisson inductif

Country Status (2)

Country Link
EP (1) EP4383945A1 (fr)
BE (1) BE1031116B1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100243642A1 (en) * 2003-11-27 2010-09-30 Brandt Industries Method for heating a container placed on a cooktop by heating means associated to inductors
US9006621B2 (en) * 2009-01-20 2015-04-14 Bsh Bosch Und Siemens Hausgeraete Gmbh Hob with several heating elements with energy efficiency control
EP3307018A1 (fr) * 2016-10-10 2018-04-11 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de commande d'une plaque de cuisson à induction et plaque de cuisson à induction
DE102020101983A1 (de) 2020-01-28 2021-07-29 Miele & Cie. Kg Kochgeschirr, Kochsystem und Verfahren zum Betreiben
WO2022063506A1 (fr) 2020-09-22 2022-03-31 Miele & Cie. Kg Récipient de cuisson

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100243642A1 (en) * 2003-11-27 2010-09-30 Brandt Industries Method for heating a container placed on a cooktop by heating means associated to inductors
US9006621B2 (en) * 2009-01-20 2015-04-14 Bsh Bosch Und Siemens Hausgeraete Gmbh Hob with several heating elements with energy efficiency control
EP3307018A1 (fr) * 2016-10-10 2018-04-11 E.G.O. ELEKTRO-GERÄTEBAU GmbH Procédé de commande d'une plaque de cuisson à induction et plaque de cuisson à induction
DE102020101983A1 (de) 2020-01-28 2021-07-29 Miele & Cie. Kg Kochgeschirr, Kochsystem und Verfahren zum Betreiben
WO2022063506A1 (fr) 2020-09-22 2022-03-31 Miele & Cie. Kg Récipient de cuisson

Also Published As

Publication number Publication date
BE1031116A1 (de) 2024-07-02
BE1031116B1 (de) 2024-07-08

Similar Documents

Publication Publication Date Title
EP2460388B1 (fr) Table de cuisson avec au moins deux zones de cuisson
EP2236004B1 (fr) Plaque de cuisson à induction munie d'une pluralité d'éléments chauffants à induction
EP2688364B1 (fr) Dispositif de champ de cuisson
EP2342943B1 (fr) Plaque de cuisson et procédé permettant de faire fonctionner une plaque de cuisson
EP2989855B1 (fr) Procédé de régulation d'un processus de cuisson
EP2189724B1 (fr) Procédé destiné à la sélection d'au moins un programme de travail d'un appareil de cuisson et appareil de cuisson correspondant
EP3111723B1 (fr) Table de cuisson comprenant une multitude d'éléments chauffants
EP3001772B1 (fr) Plaque de cuisson
EP2204072A1 (fr) Dispositif de cuisson et procédé associé
EP3893603B1 (fr) Système de cuisine à induction
EP3813486B1 (fr) Procédé de fonctionnement d'un système de cuisson ainsi que plaque de cuisson et récipient de cuisson
DE102008054909A1 (de) Verfahren zum Betreiben eines elektrischen Lebensmittelzubereitungsgeräts
WO2004016139A1 (fr) Appareil de cuisson
EP1716795A1 (fr) Procédé de cuisson dans une marmite
BE1031116B1 (de) Verfahren zum Betrieb eines induktiven Kochsystems
EP3324123B1 (fr) Procédé de chauffage d'un liquide en reconnaissance d'un point d'ébullition
DE112007001158B4 (de) Vorrichtung und Verfahren zur Steuerung und/oder Regelung einer Heizleistung eines Heizelements einer Kochmulde
DE102022127999B4 (de) Verfahren zum Betrieb eines induktiven Kochsystems und induktives Kochsystem
DE10156777B4 (de) Verfahren zur Übertragung der Einstellungsdaten einer Kochstelle auf eine andere Kochstelle sowie Gargerät zur Durchführung dieses Verfahrens
CH697855A2 (de) Gargerät mit induktiver Heizung.
EP3749056B1 (fr) Système de cuisson et procédé de fonctionnement
BE1031072B1 (de) Kochfeld
BE1031174B1 (de) Verfahren zum Betrieb eines Bediensystems sowie Betriebsvorrichtung und bewegliche Bedienvorrichtung
DE102023129968A1 (de) Kochfeld
BE1031026B1 (de) Verfahren zum Betrieb eines Kochsystems sowie Kochfeld und Gargeschirr

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN PUBLISHED

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC ME MK MT NL NO PL PT RO RS SE SI SK SM TR

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20241212