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EP3267113B1 - Procédé de fonctionnement d'une plaque de cuisson - Google Patents

Procédé de fonctionnement d'une plaque de cuisson Download PDF

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Publication number
EP3267113B1
EP3267113B1 EP17177450.8A EP17177450A EP3267113B1 EP 3267113 B1 EP3267113 B1 EP 3267113B1 EP 17177450 A EP17177450 A EP 17177450A EP 3267113 B1 EP3267113 B1 EP 3267113B1
Authority
EP
European Patent Office
Prior art keywords
temperature
cooking vessel
cooking
water
power supply
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.)
Active
Application number
EP17177450.8A
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German (de)
English (en)
Other versions
EP3267113A1 (fr
Inventor
Marcus Frank
Achim Lauser
Matthias Weigold
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
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.)
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Publication date
Application filed by EGO Elektro Geratebau GmbH filed Critical EGO Elektro Geratebau GmbH
Priority to PL17177450T priority Critical patent/PL3267113T3/pl
Publication of EP3267113A1 publication Critical patent/EP3267113A1/fr
Application granted granted Critical
Publication of EP3267113B1 publication Critical patent/EP3267113B1/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
    • 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
    • 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
    • F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
    • 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
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/07—Heating plates with temperature control means

Definitions

  • the invention relates to a method for operating a hob, in which a state given at the time of activation should be able to be maintained, in particular because an operator has triggered a corresponding holding function. This is particularly advantageous if the condition given at this point in time is considered by the operator to be desirable or advantageous for continued cooking or further operation of the hob for this cooking vessel.
  • a hob is known with an inductive heating device in which the heating device is to be monitored to determine whether a cooking temperature has been reached.
  • a frequency is set for the control of the inductive heating device, and a certain electrical variable is monitored and recorded over time. A performance of the inductive heating device can be measured in this way.
  • a control unit of the hob can provide a continued cooking process, with which a food to be cooked can continue to be heated after a short decay time of a few minutes with a predetermined continued cooking time.
  • a hob with an inductive heating device in which a sensor device is provided in order to be able to detect at least one variable that is directly dependent on a temperature on the pot. In this way, a temperature on the pot should be recognized.
  • the invention has for its object to provide a method for operating a cooktop, with which an advantageously usable option for an operator to maintain a given state at a certain point in time on an induction heated cooktop of a cooktop with a cooking vessel is possible, preferably with the method in the cooktop it should also be possible to react to different circumstances or states or changes in state.
  • a cooktop is operated with a hotplate according to specifications, a cooking vessel being set up and being heated, advantageously being heated inductively.
  • a certain power level has been specified either by a cooking program or advantageously by an operator and the cooking vessel heats up or remains hot.
  • the cooking vessel is preferably filled or contains something, for example water or similar liquid or a solid food such as a steak or the like. This causes a change in temperature of the cooking vessel as a change in state, preferably with one according to the one mentioned EP 2330866 A2 known methods, in particular with an induction heated hob. It is therefore advantageously possible that the measured variable, which correlates with the cooking vessel temperature, is the period of the oscillating circuit of this hotplate and / or a different variable is derived from it.
  • the temperature will continue to rise, usually starting from room temperature.
  • a heating process of the cooking vessel can be recorded, advantageously recorded from the beginning. This is done particularly advantageously by means of a control of the hob.
  • the power supplied to the heating device or the cooking vessel and / or a change in temperature of the cooking vessel can be recorded and evaluated, in particular if these recorded variables are still changing. This can also apply to the temporal course of the output and / or temperature change of the cooking vessel.
  • the term “capture” should be understood to mean the same as "observation”.
  • an operator can trigger an activation of the hold, which is intended to keep the state at that point in time at the hotplate with the cooking vessel set up.
  • this is relevant, for example, when a sauce simmers in the cooking vessel or simmers slightly at a rather low temperature with an optical appearance that is appropriate and desirable for the operator. So it shouldn't boil fizzy.
  • Another example is the boiling of water in the cooking vessel with or without food in it. For example, when cooking potatoes or noodles, cooking with blistering is usually desired, but excessive blistering with the resulting splashing of water should usually be avoided. This is a special process at the boiling point of water.
  • Another example is the searing of meat in a pan as a cooking vessel at temperatures of usually above 200 ° C., for example if fat introduced into the pan shows a behavior that the operator seems to have in accordance with the desired temperature. At this temperature or in this condition, the meat should be prepared or fried in the pan.
  • the state at that point in time at the hotplate is divided into a process at the boiling point of water, in particular when water or a similar liquid is boiling.
  • the temperature at the boiling point of water is known to be relatively constant and relatively exactly 100 ° C.
  • the temperature can also rise or fall slightly, for example 1 ° C. to 5 ° C. Since the operator has already optically recognized the boiling of water in this case, it must already be present and this can be recognized by the hob due to the largely constant temperature on the cooking vessel.
  • a conventional power density for boiling water can be set, for example between 2 W / cm 2 and 4 W / cm 2 .
  • the temperature of the cooking vessel is regulated to a largely constant temperature by adapting the power supply, specifically to the temperature that prevails or is prevailing at the time when the holding is activated, without this temperature being perceivable as an absolute value, regulated to this temperature by avoiding a temperature change.
  • the temperature is kept constant. This is from the process according to the above EP 2330866 A2 known.
  • control is therefore carried out on a constant power supply or area power supply, in the second case on a constant temperature.
  • a decision in the second case is based on the assumption that at temperatures different from 100 ° C, i.e. in a process away from the boiling point, various temperature changes can be corrected and thus a temperature can also be kept constant by changing the power supply as it is necessary. This is not possible directly at the boiling point of water in the first case, since with an increased power supply or area power supply no change in temperature would be detectable, the 100 ° C cannot be exceeded. Furthermore, it is assumed that, in the second case, a cooking pattern prevailing on the basis of a certain temperature is present and is recognized, and the operator would like to keep this cooking pattern, irrespective of a power supply or area power supply required for this.
  • a size of the cooking vessel set up is determined on the basis of a size of the hotplate or its heating device on which the cooking vessel is placed, which size is known in the hob.
  • known discrete heating devices or induction heating coils as heating devices their diameter and thus areas are known, so that the area power supplied can also be determined on the basis of a known supplied power.
  • the size of the cooking vessel can also be based on the degree of coverage of the heating devices can be determined. This is for example from the EP 2945463 A1 and the WO 2009/016124 A1 known. An area power supply can then in turn be determined from this on the basis of the sum of the power supplied to the heating devices.
  • a change in temperature of the cooking vessel can be recorded from operating parameters for the inductive heating device. This is used as the basis for temperature control in accordance with the second case.
  • the holding can either be held until an operator either switches it off or consciously and specifically changes an output at this hotplate or for this cooking vessel.
  • the holding is ended automatically after a certain time, that is to say automatically. This time can be specified as an absolute time, for example 30 minutes to 60 minutes or even 90 minutes.
  • the maximum duration until an automatic shutdown of the depends on the level of an estimated temperature at the hotplate, which can be estimated via a level of a power supply or, above all, an area power supply. The maximum running time should be shorter the higher the area power supply or the higher an estimated temperature.
  • a sudden drop in temperature is determined after the activation of the hold, in particular within two to ten or even 20 seconds. In practice, this can be triggered by placing cooler food or fried food in the cooking vessel, and finally also by adding water or similar liquids with boiling temperatures close to that of water.
  • the heating device or the hob or its control tries to raise the temperature again in the two cases mentioned at the beginning.
  • this will take place anyway, since the food to be cooked or the liquid is also heated, which leads to a renewed rise in temperature. After all, the cooking process should continue with a high probability. Because of the constant power supply or area power supply, this will usually take a little longer. If the aforementioned case of regulation to a constant temperature of the cooking vessel is present, the power or area power is increased or even significantly increased for faster compensation of the temperature drop or the temperature change, preferably by 30% to 100% or even 200%.
  • the duration and / or steepness can advantageously be recorded from the sudden drop in temperature to the compensation of the drop in temperature or the change in temperature. Depending on this duration and / or slope, it can be seen what triggered the temperature drop.
  • the sudden drop in temperature with a duration of less than 10 seconds until compensation is considered to be the introduction of a food to be roasted or cooked into the cooking vessel. Then the cooking vessel continues to be heated with the previous or now reached temperature. This applies to both liquid food and solid food or food. The previous one
  • the condition in the cooking vessel should, as previously explained, be maintained at the operator's request.
  • the sudden drop in temperature is regarded as the introduction of water or a liquid food with a similar boiling temperature into the cooking vessel. Then a large amount of food to be cooked will usually have been introduced into the cooking vessel, which in most cases can only be water or a corresponding liquid. Thus, the cooking vessel with the previous power density or area power density continues to be heated or with a usual area power density for boiling water away. Alternatively, it is also possible to regulate to the previous temperature value, which then prevails again as the target temperature.
  • the temperature profile is still monitored. This introduction of additional water can be recognized when the temperature profile becomes constant by the boiling point of water having been reached after the temperature drop has been compensated for. This can be recognized anyway by an established constant temperature.
  • the heating device can be supplied with a constant power or area power, which can advantageously be between 0.5 W / cm 2 and 5 W / cm 2 . Especially between 2 W / cm 2 and 4 W / cm 2 , boiling of water is achieved with great certainty.
  • a higher power supply or area power supply is possible, but generally not necessary to keep water boiling. Rather, only an unnecessarily large amount of energy would be consumed and, in addition, too much boiling of water could be brought about, which is then regarded as annoying because of excessive bubble formation and water splashes.
  • the period is also determined by the position of the cooking vessel. If, starting from a concentric arrangement of a round cooking vessel on a round induction coil with a similar diameter, the cooking vessel is pushed outwards, the period also changes.
  • empty boiling can be detected within processes at the boiling point if no more water covers the bottom of the pot and this makes it warmer than with covering water.
  • This can be suitably signaled to an operator, advantageously acoustically and / or optically, and / or the power output can be reduced or ended.
  • an operator can have the possibility during the holding process to adjust or fine-tune the actual level of the held temperature again.
  • the target temperature can be adjusted in the case of a temperature control and / or the set area power density can be adjusted in the case of water at the boiling point.
  • an operator can interrupt the holding process and resume it later or, in the meantime, can select other, power-controlled area power densities.
  • a corresponding operating action on a control element can be used to return to an area power density after a few minutes, which was previously set with stopping during a stopping process.
  • a hob 11 is shown very schematically as an induction hob, which is designed to carry out the method according to the invention.
  • the hob 11 has a hob plate 12 and an induction coil 14 arranged underneath.
  • Power electronics 16 for the induction coil 14 are controlled by a controller 17 for setting a power supply or area power supply.
  • the controller 17 is also connected to an operating element 18 of the hob 11, shown here with a capacitive sensor element under the hob plate 12.
  • the induction coil 14 defines, so to speak, a hotplate 20 on the hob 11, on which a cooking vessel 22 is placed. This is shown here more as a saucepan, which can also be fried in a saucepan. Alternatively, it can of course also be a significantly higher saucepan or a significantly lower pan. Possibilities for addition into the cooking vessel 22 are also shown. On the right is shown a piece of meat 24 which is possibly to be fried in the cooking vessel. The addition of water 25 into the cooking vessel 22 with a vessel 26 is shown on the left.
  • a hotplate 20 can also be formed by a plurality of induction coils, for example two to four or even more.
  • induction coils are for example in the EP 2945463 A1 and the WO 2009/016124 A1 disclosed.
  • Several of these induction coils are then operated like a single common induction coil, advantageously with one same area power density for the bottom of the cooking vessel 22, so that they can be viewed here as a single induction coil.
  • all induction coils of a hotplate are then considered and not just a single induction coil.
  • the controller 17 can be connected to the power electronics 16 and the induction coil 14 in accordance with the aforementioned EP 2330866 A2 recognize a change in temperature from the operating parameters of the induction coil 14. For the details, expressly refer to this EP 2330866 A2 Referred.
  • Fig. 2 In the functional diagram in Fig. 2 is shown schematically how the method according to the invention can proceed.
  • the power supply or surface power supply at the induction coil 14 is already detected by the control 17 by means of the power electronics 16.
  • the area power supply can be calculated from a geometric size of the induction coil 14 known to the controller 17 from a power supply flowing through the power electronics 16. If the holding mentioned is then activated at a certain point in time as a function activation, an attempt must be made to differentiate the state at that point in time depending on the process at the boiling point of water on the one hand and process at a different temperature on the other hand, that is to say a characterization. This leads to the case analysis.
  • the controller 17 can also evaluate various additional factors, for example, which are not shown here, such as, for example, the amount of the current area power supply.
  • an area power supply between 0.5 W / cm 2 and 6 W / cm 2 is usually required. If the current area power supply is significantly above or below this, an error may have occurred and holding may then no longer be activated.
  • a plausibility check also reveals that a process at the boiling point can be present, then there is a state with a constant evaporation rate, namely the boiling of the water.
  • a temperature controller will start operating after activation of the hold. This means that the controller 17 then just tries to regulate the power supply or area power supply by means of the power electronics 16 in such a way that the temperature prevailing at the time when the function of the holding function is activated is maintained. Temperature deviations are therefore corrected. In both cases, this can then be continued for a long time or indefinitely as a held state.
  • Certain maximum durations can be provided as a safety function, after which the method is ended, since after all a type of automatic cooking program is running and an operator could possibly forget that the hob 11 is switched on.
  • the area power supply can be significantly reduced, for example to 10% to 30% or 50%.
  • the area power supply can be switched off completely after this time. Before reducing or switching off, an operator can be made aware of this optically and / or acoustically, but this need not necessarily be the case.
  • Fig. 3 the behavior over time for the temperature T on the left y-axis and the area power supply P on the right y-axis are shown for the first case, the area power supply P in particular not being shown linearly.
  • the temperature T rises, and does so relatively slowly, because water is heated in the cooking vessel 22 and thus a lot of energy has to be introduced for a temperature increase.
  • the water boils in the cooking vessel 22 at a temperature of 100 ° C., whereupon the temperature T becomes constant.
  • the hold is activated, that is to say when the operator is of the opinion that exactly this state should be continued with boiling water and also with this degree of boiling. From then on, the temperature T remains constant.
  • An area power supply may initially have been somewhat higher, as shown by the thick line, for example 10 W / cm 2 . Then an operator may have reduced it slightly before the time t *, for example because the water in the cooking vessel 22 has boiled too much, for example to 4 W / cm 2 . If a desired cooking pattern has been set for the second somewhat lower area power supply, the hold is activated. Further cooking takes place with the area power supply at time t *. This is also in the Fig. 3 shown.
  • control 17 determines that a signal drop occurs suddenly and possibly even stepwise, for example within a few seconds, then it can be concluded that the cooking vessel 22 has been moved on the hob 11, for example by 0.5 cm to 3 cm. Alternatively, the cooking vessel may also have been briefly removed from the hotplate 20 and then set up again. In this case, the controller 17 can advantageously maintain the area power supply from the time t * and does not need a brief increase.
  • Fig. 4 it is shown how the curves for the temperature T and the area power supply P over time appear when the meat 24 is to be roasted in the cooking vessel 22.
  • an operator With a typically high area power supply, an operator will heat the cooking vessel 22 strongly if searing of steak, for example, is desired. There is probably only a little oil or fat in a pan as a cooking vessel 22, so it does not have to be heated very much.
  • the temperature T rises fairly steadily.
  • time t ' a temperature is reached which is considered good and sufficient by an operator for the desired roasting of steak, usually somewhat above 220 ° C. The stop is therefore operated here at time t '.
  • the control 17 via the power electronics 16 still detects a change in the temperature of the cooking vessel 22 so she knows that no process can take place at the boiling point of water, as previously explained. For this reason, a temperature control is set at this point in time after the case analysis and the temperature from time t 'is kept constant from now on. Even if at first glance the process looks very much like one Fig. 3 with the constant area power supply of the first case, the cause is different. In the Fig. 3 the temperature is kept at 100 ° C by boiling water in the cooking vessel 22, as long as no quenching or the like. he follows. In the Fig. 4 a first temperature control to the value determined at time t 'is actually carried out.
  • the temperature control which has already been carried out tries to compensate for this and to regulate back to the temperature from time t 'as quickly as possible.
  • a very high or possibly also the maximum If the area power density has been chosen, for example 7 W / cm 2 , then after t 'a lower area power density has been used, which has been chosen to maintain this temperature, for example 3 W / cm 2.
  • the sudden drop in temperature at the time To compensate t " the area power density can be increased again and, in particular, set to a maximum again. As soon as the sudden drop in temperature is corrected again and the temperature is reached again at time t ', the temperature control will also reduce the area power density again, as shown here.
  • the control behavior of the temperature controller can, for example, as shown here, be designed as a two-point controller. In an advantageous embodiment, however, a continuous controller is used which adjusts the power specification in proportion to the temperature deviation from the controller setpoint, or even additionally as a function of its derivative and / or integral.
  • controllers for example P, PI, PD or PID controllers, are known to the person skilled in the art.
  • the temperature control or the controller 17 determines that the sudden temperature drop has occurred to a significantly lower temperature than that at the time t ', and a temperature rise may take place very quickly, for example within 15 seconds, then a process of the aforementioned quenching can take place of a seared meat or steak. This is shown by the dotted temperature curve. A certain amount of liquid is therefore added to the seared meat. Then the operation of the controller 17 changes as shown in FIG Fig. 2 also shows from the case of constant temperature control to the case of constant area power density. Usually after roasting of seared meat, in order for example, to make a sauce, which made it simmer or simmer very easily. However, it should certainly not boil fizzy.
  • the controller 17 can also include how large the area power density was at the time t ′, in order to be able to roughly estimate whether an operation takes place at rather high temperatures or rather lower temperatures.
  • the initial slope of the temperature after the time t can also be taken into account.
  • Fig. 2 also shown that, starting from a case of a constant area power density, the water in the cooking vessel 22 is boiled, that is, there is a case of dry cooking. If the temperature then begins to rise again, a safety shutdown can intervene in order to avoid damage or burning of remaining food or food in the cooking vessel 22.

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

Claims (14)

  1. Procédé pour faire fonctionner une table de cuisson (11) en vue de maintenir un état donné à l'instant d'une activation du maintien à un point de cuisson (20) de la table de cuisson (11) sur lequel se trouve un récipient de cuisson (22), comprenant les étapes suivantes :
    - un récipient de cuisson (22) est posé sur un point de cuisson (20) de la table de cuisson (11) et est chauffé par le point de cuisson (20) ou par un dispositif de chauffage inductif (14) du point de cuisson conformément à une consigne,
    - détection d'un changement de température du récipient de cuisson (22) comme un changement d'état,
    - détection de l'opération de chauffe du récipient de cuisson (22) et interprétation de la puissance amenée et/ou d'une température du récipient de cuisson et/ou de son évolution dans le temps,
    - activation du maintien par un opérateur en vue de maintenir l'état donné à cet instant au point de cuisson (20) sur lequel est posé le récipient de cuisson (22),
    caractérisé par les étapes supplémentaires suivantes :
    - différenciation de l'état donné à ce moment au point de cuisson (20) d'une part dans un processus au point d'ébullition de l'eau et d'autre part dans un processus différent de celui-ci ou dans un processus lors duquel il se produit une autre température sans une transition de phase de l'eau,
    - dans le cas d'une décision pour un processus au point d'ébullition de l'eau, l'apport de puissance à cet instant étant ensuite maintenu en grande partie constant ou un apport de puissance habituel pour une poursuite de la cuisson étant réglé,
    - dans le cas d'une décision pour un processus éloigné du point d'ébullition de l'eau, la régulation étant effectuée à une température constante du récipient de cuisson (22) par adaptation de l'apport de puissance.
  2. Procédé selon la revendication 1, caractérisé par une détermination d'une taille du récipient de cuisson (22) posé à l'aide d'une taille connue dans la table de cuisson (11) du point de cuisson (20) en service pour le récipient de cuisson (22) ou de son dispositif de chauffage (14).
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce que la table de cuisson est une table de cuisson à induction (11) comprenant un dispositif de chauffage inductif (14), un changement de température du récipient de cuisson (22) étant détecté à partir des paramètres de fonctionnement pour le dispositif de chauffage (14) chauffé par induction.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que dans le cas d'une chute soudaine de la température après l'activation du maintien, la température est de nouveau amenée à la température précédente avant la chute soudaine de la température et la durée jusqu'à ce que la température se trouve de nouveau à la température précédente avant la chute soudaine de la température ou jusqu'à ce que le changement de température soit de nouveau compensé est détectée.
  5. Procédé selon la revendication 4, caractérisé en ce que directement après la détection de la chute soudaine de la température, la grandeur de régulation utilisée précédemment parmi la température ou l'apport de puissance est de nouveau utilisée jusqu'à la compensation.
  6. Procédé selon la revendication 4 ou 5, caractérisé en ce que la chute soudaine de la température, dans le cas d'une durée inférieure à 10 secondes jusqu'à la compensation, est évaluée comme l'introduction d'un produit à cuire (24) dans le récipient de cuisson (22), le chauffage du récipient de cuisson se poursuivant alors avec maintien de la température précédente ou de nouveau atteinte.
  7. Procédé selon la revendication 4 ou 5, caractérisé en ce qu'une chute soudaine plus importante de la température, de préférence suivie d'une limitation de la température, est évaluée comme l'introduction d'eau (25) dans le récipient de cuisson (22), le chauffage du récipient de cuisson se poursuivant alors avec l'apport de puissance précédent ou la puissance précédente ou le récipient de cuisson étant chauffé avec une puissance habituelle pour la poursuite de la cuisson de l'eau.
  8. Procédé selon l'une des revendications 4 à 7, caractérisé en ce que dans le cas d'un changement de signal ou d'un changement de température brusque avec un temps de variation inférieur à 5 secondes, un déplacement du récipient de cuisson (22) est reconnu.
  9. Procédé selon la revendication 8, caractérisé en ce que lors d'un déplacement reconnu du récipient de cuisson, l'écart de signal qui est dû au déplacement et non à un changement de température réel n'est pas considéré comme un écart de régulation.
  10. Procédé selon l'une des revendications précédentes, caractérisé en ce que dans le cas où un processus avec une température au point d'ébullition de l'eau a été reconnu, une puissance constante entre 0,5 W/cm2 et 7 W/cm2 est amenée au dispositif de chauffage (14).
  11. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'à l'intérieur des processus au point d'ébullition, une cuisson à vide est reconnue lorsqu'il n'y a plus d'eau qui recouvre le fond de la casserole et celui-ci devient de ce fait plus chaud que s'il était recouvert d'eau et ceci est signalé de manière appropriée à un opérateur et/ou l'apport de puissance est réduit ou terminé.
  12. Procédé selon l'une des revendications précédentes, caractérisé en ce que pendant le processus de maintien, un opérateur a la possibilité d'adapter ou d'accorder précisément une nouvelle fois le niveau de maintien proprement dit, et lors de cette adaptation précise, la température de consigne étant adaptée dans le cas d'une régulation de la température et/ou la densité de puissance surfacique réglée étant adaptée dans le cas de l'eau au point d'ébullition.
  13. Procédé selon l'une des revendications précédentes, caractérisé en ce qu'un opérateur peut interrompre le processus de maintien et le reprendre ultérieurement ou peut, entre temps sélectionner d'autres densités de puissance commandées par la puissance.
  14. Procédé selon l'une des revendications précédentes, caractérisé en ce que la grandeur de mesure qui est corrélée avec la température du récipient de cuisson est la durée de la période du circuit oscillant de ce point de cuisson et/ou une autre grandeur est dérivée ce celle-ci.
EP17177450.8A 2016-07-06 2017-06-22 Procédé de fonctionnement d'une plaque de cuisson Active EP3267113B1 (fr)

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CN110367837B (zh) * 2019-07-17 2020-12-04 珠海格力电器股份有限公司 烹饪器具的控制方法、装置及烹饪器具

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DE102016212330A1 (de) 2018-01-11
EP3267113A1 (fr) 2018-01-10
US20180014363A1 (en) 2018-01-11
CN107592691B (zh) 2021-08-03
KR20180005617A (ko) 2018-01-16
US10708982B2 (en) 2020-07-07
CN107592691A (zh) 2018-01-16
KR102331108B1 (ko) 2021-11-24
PL3267113T3 (pl) 2020-07-27
ES2791479T3 (es) 2020-11-04

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