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EP2574143B1 - Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction - Google Patents

Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction Download PDF

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Publication number
EP2574143B1
EP2574143B1 EP12185387.3A EP12185387A EP2574143B1 EP 2574143 B1 EP2574143 B1 EP 2574143B1 EP 12185387 A EP12185387 A EP 12185387A EP 2574143 B1 EP2574143 B1 EP 2574143B1
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EP
European Patent Office
Prior art keywords
parameter value
heating power
value
resonant circuit
setpoint value
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.)
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Application number
EP12185387.3A
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German (de)
English (en)
Other versions
EP2574143A3 (fr
EP2574143A2 (fr
Inventor
Wilfried Schilling
Christian Egenter
Werner Kappes
Stefan Westrich
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.)
EGO Elektro Geratebau GmbH
Original Assignee
EGO Elektro Geratebau GmbH
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Publication of EP2574143A2 publication Critical patent/EP2574143A2/fr
Publication of EP2574143A3 publication Critical patent/EP2574143A3/fr
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Publication of EP2574143B1 publication Critical patent/EP2574143B1/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 a method for heating a liquid contained in a cooking vessel by means of an induction heater and an induction heater for performing the method.
  • In Indutationsloom acquired an alternating magnetic field is generated by means of an induction heating, which induces eddy currents in a heated cooking vessel with a bottom of ferromagnetic material and causes loss of magnetization, whereby the cooking vessel is heated.
  • the induction heating coil is part of a resonant circuit comprising the induction heating coil and one or more capacitors.
  • the induction heating coil is usually designed as a flat, spirally wound coil with associated ferrite cores and arranged, for example, under a glass ceramic surface of an induction hob.
  • the induction heating coil forms an inductive and a resistive part of the resonant circuit in conjunction with the cookware to be heated.
  • a low-frequency AC mains voltage is first rectified with a mains frequency of, for example, 50 Hz or 60 Hz and then converted by means of semiconductor switches into an excitation or drive signal of higher frequency.
  • the excitation signal or the drive voltage is usually a square-wave voltage with a frequency in a range from 20 kHz to 50 kHz.
  • a circuit for generating the excitation signal is also referred to as a (frequency) converter.
  • a frequency of the excitation signal or of the rectangular voltage is changed as a function of the heat output to be delivered or fed in or of the desired power consumption.
  • This method for adjusting the heating power output makes use of the fact that with a stimulation of the resonant circuit with its resonant frequency, a maximum heat output occurs. The greater the difference between the frequency of the excitation signal and the resonant frequency of the resonant circuit, the smaller the output of heating power.
  • the induction heating device has a plurality of oscillation circuits, for example, if the induction heating device forms an induction hob with different induction cookers and different heating powers are set for the oscillating circuits, beats may be caused by superimposing the different frequencies of the excitation signals, which may lead to disturbing noises.
  • a method for heating power adjustment which avoids noise due to such beats, is a pulse width modulation of the excitation signal at constant excitation frequency, in which an effective value of a heating power is adjusted by changing the pulse width of the excitation signal.
  • RMS control by changing the pulse width at a constant excitation frequency, however, high on and off currents in the semiconductor switches, whereby a broadband and high-energy interference spectrum is caused.
  • the DE 10 2009 047 185 A1 discloses a method and an induction heater in which temperature dependent ferromagnetic properties of the cooking vessel bottom are measured at high resolution and evaluated to determine the temperature of the cooking vessel bottom.
  • the DE 102 31 122 A1 shows a method for measuring the temperature of a metallic cooking vessel, wherein at a boiling point, a resonant circuit parameter can be detected, which is used as a setpoint for a control.
  • the DE 102 53 198 A1 shows a method for thermally monitoring an inductively heatable cooking vessel by evaluating a frequency of an inductive heating causing AC, such boiling is detected.
  • the invention has for its object to provide a method for heating a liquid contained in a cooking vessel by means of an induction heater and an induction heater for performing the method, which, in particular based on the in the DE 10 2009 047 185 A1 revealed measuring principle, a temperature-controlled or temperature-controlled cooking allow.
  • the invention achieves this object by a method having the features of claim 1 and an induction heater having the features of claim 10.
  • the method is used for heating and boiling a liquid contained in a cooking vessel, for example water, by means of an induction heating device, wherein the induction heating device comprises a resonant circuit with an induction heating coil.
  • the method comprises the steps: a) continuous or periodic determination of at least one parameter value of the resonant circuit, in particular a natural resonant frequency of the resonant circuit or a self-resonant frequency associated period which depends on a temperature of the cooking vessel, in particular the cooking vessel bottom, in particular as in the DE 10 2009 047 185 A1 b) subjecting the resonant circuit with a drive signal in the form of a high-frequency square wave voltage for heating power in the cooking vessel, in particular in a cooking vessel bottom, with a predetermined heating power setpoint, in particular a maximum heating power setpoint, preferably during the determination of the at least one parameter value applying the resonant circuit c) evaluating the time profile of the at least one parameter value or evaluating a time profile of a derived from
  • the predetermined period of time is in a range between one second and 50 seconds, preferably between three seconds and 20 seconds.
  • the predetermined amount by which the heating power setpoint is reduced during the predetermined period of time is determined as a function of a set cooking level, in particular such that at a higher cooking level the heating power setpoint during the predetermined period of time is smaller by a smaller amount compared to a lower cooking level is reduced.
  • the setpoint value of the parameter value is equal to the stored parameter value.
  • the heating power setpoint is reduced during the predetermined period of time to 10% to 50% of the maximum heating power setpoint.
  • an offset is subtracted from the stored parameter value for determining the setpoint value of the parameter value, the offset being greater the smaller a set further cooking level is.
  • the following steps are carried out following the above-mentioned steps: Evaluation of the time profile of the parameter value or a variable derived from the parameter value, for example derived by inverse value formation, if the parameter value or the variable derived from the parameter value changes within a monitoring time interval changed more than a maximum amount, for example, due to introduction of food into the liquid: Setting the heating power setpoint to a Nachkochsollwert, and repeating steps c) to g). If the parameter value or the derived variable changes within the monitoring time interval by less than the maximum dimension, it is possible to gently reheat with the previously trapped setpoint value as a reference variable, for example for a PI controller. In this way, the introduction of food, which cools the liquid strongly, optimally taken into account, since a quick re-heating and subsequent cooking can take place immediately.
  • the induction heater includes: a resonant circuit having an induction heating coil and a controller configured to perform the above-mentioned method.
  • Fig. 1 schematically shows an induction heater 9 with a resonant circuit 4, which has a Indu mecanicsmosspule 1 and capacitors 2 and 3, and a power unit 7, controlled by a control device 8 conventionally rectified a low-frequency mains AC voltage UN with a mains frequency of 50Hz, for example, and then by means not shown semiconductor switches in a square wave voltage UR with a frequency in a range of 20kHz to 50kHz converts, wherein the resonant circuit 4 and the induction heating coil 1 is applied to the square wave voltage UR to feed heating power in a ferromagnetic bottom of a cooking vessel 5.
  • the capacitors 2 and 3 are conventionally looped in series between poles UZK + and UZK- an intermediate circuit voltage, wherein a connection node of the capacitors 2 and 3 is connected to a terminal of the induction heating coil 1.
  • the induction heating device 9 has measuring means (not shown in greater detail) which provide a continuous or periodic determination of a parameter value of the oscillating circuit 4 in the form of a period Tp (see FIG Fig. 2 ) allow a self-resonant oscillation of the resonant circuit 4, wherein the period Tp of the temperature of the cooking vessel bottom is dependent, ie with increasing temperature also increases, as the temperature of the cooking vessel bottom, the effective inductance increases, so that the resonant frequency decreases and correspondingly increases the period.
  • the period Tp can be determined, for example, by means of a timer of a microcontroller.
  • the measuring method and the heating power setting is also on the DE 10 2009 047 185 A1 Reference is hereby made to the content of the description to avoid repetition.
  • Fig. 2 shows time courses of a temperature ⁇ of water 6 in the cooking vessel or pot 5, by means of in Fig. 1 shown induction heating device 9 is heated, a fed into the cooking vessel 5 by means of the induction heater heating power P (in% of a rated heat output) and the period Tp an intrinsically resonant oscillation of the resonant circuit 4 in carrying out the method for heating and cooking according to the invention.
  • P in% of a rated heat output
  • the control device 8 continuously determines periodically the period Tp of a self-resonant oscillation of the resonant circuit 4, for which purpose the heating power supply is temporarily interrupted and switched over to self-resonant operation of the resonant circuit 4. Due to the low temporal resolution, these phases are in Fig. 2 not shown.
  • the resonant circuit 4 is supplied with the high-frequency square-wave voltage UR with a maximum heating power setpoint in order to bring about boiling or boiling of the water 6 as quickly as possible.
  • the maximum heating power setpoint known as the boost, is approximately 1.6 times the nominal heating power.
  • the control device 8 evaluates the time profile of the period Tp for determining the boiling point. At the end of the time interval I, the slope of the period Tp decreases below a predetermined minimum value, which suggests boiling of the water 6. A short decrease of the period Tp at the beginning of the time interval I is inherent in the principle and is not evaluated by the controller 8 as boiling.
  • the heating power setpoint is reduced by a predetermined amount for a predetermined time TR of about 20 seconds, the predetermined amount being determined in dependence on a user selected cooking level.
  • the water temperature ⁇ decreases only slightly due to the high heat capacity of water, whereas the pot bottom temperature, represented by the period Tp decreases, to a value PM, which is stored in the control device 8 and corresponds to a desired Fortkochmaschine as a reference variable.
  • the period Tp is controlled by suitable Schullmaschinenspeisung on the stored parameter value PM.
  • the induction heating device 9 provides several selectable Fortkochen, for example, 9 different Fortkochen.
  • Levels 1 and 2 are designed for simmering at temperatures between 75 ° C to 95 ° C. Accordingly, here is a temperature control or a control of the period Tp used, which corresponds to a temperature control of the pot bottom.
  • the reference variable PM for the temperature controller is derived from the boiling point. For this purpose, after detecting the boiling point, the power can be reduced to about 10% to 20% of the rated or maximum power, and after about 3 seconds to 20 seconds the current measured value PM of the period duration, unlike in Fig. 2 represented, minus an offset, which corresponds to about 15K at level 1 and about 5K at level 2, are adopted as a reference variable for the temperature controller or period duration controller.
  • Levels 3-9 are assigned to minimum follow-on services that can not be undercut and are selected by the user depending on the desired degree of walling.
  • the FortkochSullivan is maintained or quickly achieved even after the addition of food without user intervention.
  • This will be like in Fig. 2 ensured thereby ensures that after the detection of the boiling point, the heating power is reduced to a value corresponding to the selected Fort cooking level and after a settling time of a few seconds, about 3 to 20 seconds, the measured value PM of the period Tp is taken as the setpoint.
  • the pot bottom temperature can be controlled to this set point, whereby the minimum heating power can not fall below the value of the desired heating power for the selected wall degree according to the cooking level.
  • the addition of food may result in shifts in the boiling point. These can be detected by a higher or lower temperature than the setpoint temperature (boiling temperature measured at the beginning) during a rated continuous cooking performance. In this case, the setpoint temperature is corrected.
  • the pot bottom temperature decreases due to the heat removal of the food.
  • the type and amount of food results in a smaller or larger temperature jump.
  • different reheating strategies are used according to the invention. For example, more than 3K in less than 10s to a strong, constant postheating with high power (> 75%) until a boiling is recognized again and the strong reheating is stopped.
  • parameter value of the resonant circuit in the form of the period duration, other / additional parameter values can be used, for example an amplitude of a resonant circuit voltage, a voltage across the induction heating coil, an amplitude of a resonant circuit current and / or a phase shift between the resonant circuit voltage and the resonant circuit current ,
  • the invention may also find application in the context of a parallel resonant circuit or a series resonant circuit with full bridge drive.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)
  • Cookers (AREA)
  • General Induction Heating (AREA)

Claims (10)

  1. Procédé pour chauffer un liquide (6) contenu dans un récipient de cuisson (5) au moyen d'un appareil de chauffage par induction (9), l'appareil de chauffage par induction comprenant un circuit oscillant (4) muni d'une bobine de chauffage par induction (1), comprenant les étapes suivantes :
    a) détermination en continu d'une valeur de paramètre du circuit oscillant, laquelle est dépendante d'une température du récipient de cuisson,
    b) alimentation du circuit oscillant avec une tension rectangulaire à haute fréquence (UR) en vue d'injecter la puissance de chauffe dans le récipient de cuisson avec une puissance de chauffe de consigne prédéfinie et
    c) interprétation du tracé dans le temps de la valeur de paramètre en vue de déterminer le point d'ébullition du liquide,
    caractérisé par les étapes suivantes
    d) après la détermination du point d'ébullition, réduction de la puissance de chauffe de consigne d'une mesure prédéfinie pendant une durée prédéfinie (TR),
    e) après l'écoulement de la durée prédéfinie, détermination et mise en mémoire d'une valeur de paramètre momentanée (PM) et
    f) régulation de la valeur de paramètre à une valeur de consigne qui dépend de la valeur de paramètre mise en mémoire.
  2. Procédé selon la revendication 1, caractérisé en ce que la durée prédéfinie est comprise dans une plage entre une seconde et 30 secondes.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que la mesure prédéfinie de laquelle est réduite la puissance de chauffe de consigne pendant la durée prédéfinie est déterminée en fonction d'un niveau de cuisson continue réglé.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que la valeur de consigne de la valeur de paramètre est égale à la valeur de paramètre mise en mémoire.
  5. Procédé selon l'une des revendications 1 à 3, caractérisé en ce que la puissance de chauffe de consigne est réduite de 10% à 50% de la puissance de chauffe de consigne maximale pendant la durée prédéfinie.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce que la détermination de la valeur de consigne de la valeur de paramètre est effectuée en soustrayant un décalage de la valeur de paramètre mise en mémoire, le décalage étant d'autant plus grand que le niveau de cuisson continue réglé est faible.
  7. Procédé selon l'une des revendications précédentes, caractérisé par les étapes suivantes :
    - interprétation du tracé dans le temps de la valeur de paramètre et
    - si la valeur de paramètre varie de plus d'une valeur maximale à l'intérieur d'un intervalle de surveillance :
    - réglage de la puissance de chauffe de consigne à une valeur de consigne de réchauffage et
    - répétition des étapes c) à f).
  8. Procédé selon l'une des revendications précédentes, caractérisé en ce que la valeur de paramètre du circuit oscillant est une durée de période (Tp) d'une oscillation auto-résonante du circuit oscillant.
  9. Procédé selon l'une des revendications précédentes, caractérisé en ce que la puissance de chauffe de consigne prédéfinie est une puissance de chauffe de consigne maximale.
  10. Appareil de chauffage par induction (9) comprenant
    - un circuit oscillant (4) muni d'une bobine de chauffage par induction (1) et
    - un dispositif de commande (8) qui est configuré pour mettre en oeuvre le procédé selon l'une des revendications 1 à 9.
EP12185387.3A 2011-09-26 2012-09-21 Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction Active EP2574143B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102011083383A DE102011083383A1 (de) 2011-09-26 2011-09-26 Verfahren zum Beheizen einer in einem Kochgefäß enthaltenen Flüssigkeit und Induktionsheizeinrichtung

Publications (3)

Publication Number Publication Date
EP2574143A2 EP2574143A2 (fr) 2013-03-27
EP2574143A3 EP2574143A3 (fr) 2013-07-17
EP2574143B1 true EP2574143B1 (fr) 2016-05-18

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EP12185387.3A Active EP2574143B1 (fr) 2011-09-26 2012-09-21 Procédé de chauffage d'un liquide contenu dans un récipient de cuisson et dispositif de chauffage à induction

Country Status (7)

Country Link
US (1) US9451657B2 (fr)
EP (1) EP2574143B1 (fr)
JP (1) JP2013073938A (fr)
CN (1) CN103052193B (fr)
DE (1) DE102011083383A1 (fr)
ES (1) ES2585335T3 (fr)
PL (1) PL2574143T3 (fr)

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EP2887763A1 (fr) * 2013-12-19 2015-06-24 Electrolux Appliances Aktiebolag Procédé, appareil et produit de programme informatique pour commander une source de chaleur associée à de l'inertie thermique
EP2945460B1 (fr) * 2014-05-16 2017-12-13 Electrolux Appliances Aktiebolag Procédé de conduite d'un processus de cuisson à base de liquide, contrôleur et ensemble de plaque de cuisson
DE102015216455A1 (de) 2015-08-27 2017-03-02 E.G.O. Elektro-Gerätebau GmbH Verfahren zur Temperaturbestimmung
ES2975178T3 (es) * 2015-12-02 2024-07-03 Ego Elektro Geraetebau Gmbh Método de funcionamiento de una encimera de cocción por inducción
DE102016212330A1 (de) * 2016-07-06 2018-01-11 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds und Kochfeld
EP3300453B1 (fr) * 2016-09-23 2020-08-19 Electrolux Appliances Aktiebolag Procédé de détection d'ébullition et table de cuisson à induction comprenant un mécanisme de détection d'ébullition
DE102016219590A1 (de) * 2016-10-10 2018-04-12 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Induktionskochfelds und Induktionskochfeld
DE102016222313B4 (de) * 2016-11-14 2021-08-12 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Kochen von mindestens einem Ei
EP3413687A1 (fr) * 2017-06-09 2018-12-12 Electrolux Appliances Aktiebolag Procédé de réglage d'un processus de cuisson à l'aide d'un liquide
DE102019102946A1 (de) 2019-02-06 2020-08-06 Miele & Cie. Kg Verfahren zum Betrieb einer Kochstelle eines Induktionskochfelds mit einem Kochgeschirr
DE102019205408B4 (de) * 2019-04-15 2021-12-02 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb eines Kochfelds mit Dampfgarfunktion und Kochfeld

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JPH10149875A (ja) 1996-11-21 1998-06-02 Matsushita Electric Ind Co Ltd 誘導加熱調理器
DE10122427A1 (de) * 2001-05-09 2002-11-14 Bsh Bosch Siemens Hausgeraete Verfahren und Vorrichtung zur Begrenzung und/oder Steuerung der Oberflächentemperatur eines Kochfelds
DE10231122A1 (de) * 2002-07-05 2004-01-22 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Messen der Temperatur eines metallischen Kochgefäßes
DE10253198B4 (de) * 2002-11-15 2007-07-05 Electrolux Home Products Corporation N.V. Verfahren und Vorrichtung zur thermischen Überwachung eines induktiv erwärmbaren Gargefäßes
DE102004033115A1 (de) 2004-07-08 2006-02-09 Albert Thomann Verfahren und Vorrichtung zur thermostatischen Kochgeschirrregelung
DE102005050038A1 (de) * 2005-10-14 2007-05-24 E.G.O. Elektro-Gerätebau GmbH Verfahren zum Betrieb einer Induktionsheizeinrichtung
EP2020826B1 (fr) * 2006-05-11 2013-03-27 Panasonic Corporation Appareil de cuisson à chauffage par induction, procédé de cuisson à chauffage par induction, programme de cuisson à chauffage par induction, dispositif de détection de résonance acoustique, procédé de détection de résonance acoustique et programme de détection
JP4973673B2 (ja) * 2009-02-19 2012-07-11 パナソニック株式会社 誘導加熱調理器
PL2312909T3 (pl) 2009-10-19 2015-10-30 Whirlpool Co Sposób sterowania zasilaniem w energię ciekłej zawartości naczynia do gotowania
DE102009047185B4 (de) 2009-11-26 2012-10-31 E.G.O. Elektro-Gerätebau GmbH Verfahren und Induktionsheizeinrichtung zum Ermitteln einer Temperatur eines mittels einer Induktionsheizspule erwärmten Kochgefäßbodens

Also Published As

Publication number Publication date
EP2574143A3 (fr) 2013-07-17
CN103052193B (zh) 2016-12-21
JP2013073938A (ja) 2013-04-22
US9451657B2 (en) 2016-09-20
DE102011083383A1 (de) 2013-03-28
EP2574143A2 (fr) 2013-03-27
ES2585335T3 (es) 2016-10-05
PL2574143T3 (pl) 2016-11-30
US20130075388A1 (en) 2013-03-28
CN103052193A (zh) 2013-04-17

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