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EP3432687A1 - Cuiseur et procédé de refroidissement - Google Patents

Cuiseur et procédé de refroidissement Download PDF

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Publication number
EP3432687A1
EP3432687A1 EP17182357.8A EP17182357A EP3432687A1 EP 3432687 A1 EP3432687 A1 EP 3432687A1 EP 17182357 A EP17182357 A EP 17182357A EP 3432687 A1 EP3432687 A1 EP 3432687A1
Authority
EP
European Patent Office
Prior art keywords
liquid
layer
cooking surface
cooling channel
flow
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.)
Granted
Application number
EP17182357.8A
Other languages
German (de)
English (en)
Other versions
EP3432687B1 (fr
Inventor
Burak ÜNVER
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.)
Vestel Elektronik Sanayi ve Ticaret AS
Original Assignee
Vestel Elektronik Sanayi ve Ticaret AS
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 Vestel Elektronik Sanayi ve Ticaret AS filed Critical Vestel Elektronik Sanayi ve Ticaret AS
Priority to EP17182357.8A priority Critical patent/EP3432687B1/fr
Priority to TR2017/11035A priority patent/TR201711035A2/tr
Publication of EP3432687A1 publication Critical patent/EP3432687A1/fr
Application granted granted Critical
Publication of EP3432687B1 publication Critical patent/EP3432687B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H05B6/1209—Cooking devices induction cooking plates or the like and devices to be used in combination with them
    • H05B6/1245—Cooking devices induction cooking plates or the like and devices to be used in combination with them with special coil arrangements
    • H05B6/1263—Cooking devices induction cooking plates or the like and devices to be used in combination with them with special coil arrangements using coil cooling arrangements

Definitions

  • the present disclosure relates to a cooker and a method of cooling a cooking surface of a cooker.
  • Induction cookers are known in which a varying electric current is passed through an induction coil, the coil therefore producing a corresponding varying electromagnetic field.
  • the varying electromagnetic field induces a varying eddy currents in a ferromagnetic cooking vessel or the like when the cooking vessel placed in close proximity to the induction coil, which in turn heats the cooking vessel and therefore the contents of the cooking vessel.
  • induction cookers One advantage of induction cookers is that the generated electromagnetic field does not itself cause heating of a cooking surface of the induction cooker. Any heating of the cooking surface itself is likely to arise from conduction of heat from a heated cooking vessel placed upon the cooking surface.
  • a cooker comprising:
  • An induction cooker according to present invention therefore differs from a conventional induction cooker in that the cooking surface is formed by a thin partially flexible layer containing a thin trapped layer of liquid in which a flow of liquid may be induced both dissipate locally accumulated heat over a wider area of the cooking surface and to remove heat from the cooking surface by means of a cooling channel.
  • the cooling channel contains a porous mesh structure through which the liquid may permeate at a reduced rate in comparison with a rate of flow of liquid within the liquid layer.
  • the mesh structure may for example comprise a woven cotton material.
  • the cooling channel contains one or more thermally conducting elements), thermally coupled to a thermally conducting wall of the cooling channel such that liquid entering the cooling channel comes into contact with the thermally conducting elements.
  • thermally conducting elements By including such additional thermally conducting elements within the cooling channel, the surface area of thermally conducting material is increased with the aim of removing more heat from the flowing liquid.
  • a thermally conducting structure is thermally coupled to an exterior surface of the wall of the cooling channel through which air may circulate.
  • the thermally conducting structure may for example comprise one or more cooling fins. Such a structure is intended to increase the rate of heat removal from the cooling channel.
  • the first and second actuators have a mid-position and are controllable to raise the respective region of the cooking surface layer by displacement above the mid-position and to lower the respective region of the cooking surface layer by displacement below the mid-position.
  • the displacement above or below the mid-position may be, for example, approximately 0.1mm.
  • the average depth of the liquid in the liquid layer is approximately 1mm.
  • the cyclic flow of liquid induced in the liquid layer by displacement of the first and second sets of actuators is substantially perpendicular the orientation of the elongate cooling channel.
  • the rate of flow of liquid into and out of the cooling channel may be expected to increase as compared with a more oblique flow relative to the orientation of the cooling channel.
  • the actuators are micro-electromechanical systems (MEMS) actuators.
  • MEMS micro-electromechanical systems
  • the at least partially flexible layer is formed of glass or a ceramic material.
  • a method for cooling a cooking surface of a cooker comprising a liquid layer contained between a supporting layer of the cooker and a cooking surface layer providing a cooking surface (22) of the cooker, the method comprising:
  • a predetermined pattern if cyclic flow of liquid may be generated within the liquid layer, for example from the first edge towards the second edge or from the second edge towards the first edge, passing through a cooling channel provided in region, for example, mid-way between the first and second edges.
  • the flow of liquid may be slowed when within the elongate cooling channel by means of a porous mesh structure provided substantially to fill the cooling channel.
  • a porous mesh structure may be expected to increase the time over which the liquid is in contact with thermally conducting elements provided within the cooling channel and thereby increase the amount of heat removed from the liquid.
  • the generated flow of liquid in the liquid layer is substantially perpendicular to the orientation of the elongate cooling channel.
  • FIG. 1 a sectional view of a portion of a conventional induction cooker 10 is schematically shown.
  • the cooker has a planar layer 12 of substantially rigid material such as glass or another material such as a ceramic material, providing a cooking surface 14 able to support a cooking vessel 16 when placed upon the cooking surface 14 in the region of a respective induction coil 18 mounted just below the planar layer.
  • the induction coil 18 may be supplied with a varying electric current at a selected frequency by associated control electronics, not shown in Figure 1 , thereby to generate a varying magnetic field.
  • the varying magnetic field induces eddy currents in the cooking vessel 16, according to the ferromagnetic properties of the vessel 16, which thereby heat the cooking vessel 16.
  • the induction coil 18 does not directly heat the material forming the planar layer 12 and so a user may not always expect to find harmfully hot areas on the cooking surface 14. Any heating of the planar layer 12 is in practice mainly due to heat conducted from a cooking vessel 16 being heated by electromagnetic induction.
  • a surface cooling system may be included on the cooking surface of an induction cooker, as will now be described with reference to Figure 2 , not only to help dissipate heat over the wider surface of the cooker, but also to remove heat from the cooking surface of the cooker generally.
  • a planar structural layer 20 is provided as in a conventional cooker, made from a glass or ceramic material for example, to provide a required level of structural support to cooking vessels as may be placed upon a cooking surface 22 of the cooker.
  • a thin flexible sheet layer 24 of a glass or other material is applied over the planar structural layer 20 and arranged to trap a thin layer 26 of water or other liquid between the thin flexible layer 24 and the structural layer 20.
  • the thin flexible layer 24 is provides the cooking surface 22 for the cooker and is made from glass, a ceramic material or other material have a required level of flexibility while providing a surface able to withstand impacts by a range of objects as may be expected to come into contact with a cooking surface of an induction cooker.
  • the thin liquid layer 26 may have an average depth of 1mm, for example.
  • a cooling channel 28 is provided, shown in cross-section in Figure 2 .
  • the cooling channel 28 is formed by a slot-like aperture in the planar structural layer 20, extending across substantially a full width of a cooking surface 22, for example along a centre line of the cooking surface 22 of the induction cooker, and an open box structure attached beneath the aperture in the planar structural layer 20, having walls 30 and a base portion 32 made from a thermally conductive material such as aluminium. Liquid in the thin liquid layer 26 is able to flow into and out of the cooling channel 28 by means of the aperture in the planar structural layer 20 but the channel 28 is otherwise sealed by the walls 30 and the base portion 32 to contain liquid flowing into and out of the channel 28 from the thin liquid layer 26.
  • Cooling fins 34 are provided within the cooling channel 28, made from a thermally conductive material such as aluminium, extending into the cooling channel 28 from the base portion 32 and intended to improve the removal of heat from liquid flowing into the channel from the thin liquid layer 26.
  • a further thermally conducting structure 36 may be provided outside the cooling channel 28, thermally coupled to the cooling channel walls 30 or to the base portion 32 to conduct heat away from the cooling channel 28, for example by exposure to air passing through the structure 36 beneath the planar structural layer 20.
  • the cooling channel 28 is substantially filled with a woven cotton mesh structure 38 arranged to allow liquid from the thin liquid layer 26 to pass through the mesh structure 38, but at a relatively slow rate in comparison to the potential rate of flow of liquid within the liquid layer 26.
  • the mesh structure 38 may be formed around the thermally conductive fins 34 within the channel 28 so that heat may be conducted from heated liquid passing through the mesh structure 38 by contact with the fins 34.
  • the presence of the cotton mesh structure 38 slows the flow of liquid within the channel 28 with the intention to increase the time over which the liquid is in contact with the thermally conducting parts 30, 32, 34 of the cooling channel 28 and hence the amount of heat removed from the liquid before becoming available to re-enter the liquid layer 26.
  • an arrangement of actuators for example micro-electromechanical systems (MEMS) actuators, is provided.
  • the actuators are controllable to raise and to lower a respective edge portion of the thin flexible layer 24, for example at an edge of the cooking surface 22, as will now be described with reference to Figure 3 .
  • MEMS micro-electromechanical systems
  • FIG. 3 three perspective views are provided of an induction cooker cooking surface according to the present disclosure. These illustrate one example of a cyclic cooling process as may be achieved by controlling the arrangement of four actuators 40, 42, arranged one at each corner of the cooking surface 22 to raise and to lower the thin flexible layer 24 by a small amount, typically 0.1mm, above and below a mid-position.
  • a first pair of actuators 40 may be operated to raise and to lower one edge 44 of the cooking surface 22 and a second pair of actuators 42 may be operated to raise and to lower an opposite side 46 of the cooking surface 22.
  • the first and second pairs of actuators 40, 42 are again activated to return to the mid-position, restoring a substantially uniform depth of liquid in the thin liquid layer 26 with a corresponding flow of liquid from the previously raised edge 46 of the cooking surface 22.
  • heat may be both dissipated across the cooking surface 22 and cooled by liquid flowing into and out of the cooling channel 28.
  • the first and second sets of actuators 40, 42 may be operate in unison, firstly to raise both the respective edges 44, 46 thereby to draw liquid out of the cooling channel 28 towards the edges 44, 46 and, secondly, to lower the respective edges 44, 46 thereby to force liquid into the cooling channel 28 from the edges 44, 46.
  • the actuators 40, 42 may be placed so as to raise and to lower different regions of the thin flexible layer 24, for example regions other than the edges 44, 46 of the cooking surface 22, to generate a flow of liquid within the thin liquid layer 26. Furthermore, additional actuators may be added and may be controlled in different combinations to raise and to lower respective regions of the thin flexible layer 24 to create any appropriate pattern of flow within the thin liquid layer 26. For example a pattern of liquid flow may be chosen according to the location of a detected high temperature region and the actuators may be controlled to achieve that pattern of liquid flow.
  • Flexibility of the thin flexible layer 24 may be varied by the choice of material or thickness of the layer 24.
  • an actuator 40, 42 may be arranged to raise and to lower a wider or smaller region of the cooking surface 22 in the vicinity of the actuator 40, 42.
  • an actuator 40, 42 located at some distance away from an edge 44, 46 of the cooking surface 22 may be expected to raise a wider region around the location of the actuator, potentially including an edge 44, 46 of the cooking surface 22, if a less flexible material is selected for the layer 24.
  • a thin layer of an inflexible material may be used to provide the cooking surface 22, or at least a portion of the cooking surface 22, in place of the thin flexible layer 24 described above.
  • an actuator located to raise and to lower a respective region of the cooking surface 22 may be expected to move a wider region of the cooking surface 22 as compared to when a flexible material is used. This may enable fewer actuators to be used to achieve a required liquid flow within the liquid layer 26.
  • a thin layer 24 of an inflexible material may be used to provide the cooking surface 22 and one or more hinges may be provided within the layer 24.
  • the hinges may enable respective regions of the cooking surface 22 to be raised and lowered by actuators 40, 42 relative to other regions of the cooking surface 22.
  • One or more temperature sensors may be provided to sense the temperature of the liquid in the thin liquid layer 26, or to measure the temperature of the cooking surface 22 itself.
  • a controller (not shown in the figures) is provided to control the first and second pairs of actuators 40, 42 according to the sensed temperature to raise and to lower a respective edge of the thin flexible layer 24, thereby to implement a cooling cycle as described above with reference to Figure 3 in the event that the sensed temperature approaches, reaches or exceeds a predetermined safe operating limit.
  • embodiments of the present invention have been described in the context of induction cookers in particular, embodiments of the present invention described above may be applied to cooling a cooking surface of other types of cooker.
  • Examples of alternative cookers may include cookers having a ceramic cooking surface and heating elements providing direct heating of cooking vessels placed on the cooking surface.

Landscapes

  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Baking, Grill, Roasting (AREA)
  • Frying-Pans Or Fryers (AREA)
EP17182357.8A 2017-07-20 2017-07-20 Cuiseur et procédé de refroidissement Active EP3432687B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP17182357.8A EP3432687B1 (fr) 2017-07-20 2017-07-20 Cuiseur et procédé de refroidissement
TR2017/11035A TR201711035A2 (tr) 2017-07-20 2017-07-27 Pi̇şi̇ri̇ci̇ ve soğutma yöntemi̇

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP17182357.8A EP3432687B1 (fr) 2017-07-20 2017-07-20 Cuiseur et procédé de refroidissement

Publications (2)

Publication Number Publication Date
EP3432687A1 true EP3432687A1 (fr) 2019-01-23
EP3432687B1 EP3432687B1 (fr) 2020-03-04

Family

ID=59383481

Family Applications (1)

Application Number Title Priority Date Filing Date
EP17182357.8A Active EP3432687B1 (fr) 2017-07-20 2017-07-20 Cuiseur et procédé de refroidissement

Country Status (2)

Country Link
EP (1) EP3432687B1 (fr)
TR (1) TR201711035A2 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5239916A (en) * 1993-02-26 1993-08-31 Lungchiang Hu Watercool electromagnetic induction heating wok
CN201718068U (zh) * 2010-06-01 2011-01-19 美的集团有限公司 一种电磁加热线圈盘
DE102013206870A1 (de) * 2013-04-16 2014-10-16 E.G.O. Elektro-Gerätebau GmbH Induktionsheizeinrichtung mit einer Induktionsspule und Verfahren zur Herstellung einer Induktionsheizeinrichtung
EP3030044A1 (fr) * 2014-12-04 2016-06-08 BSH Hausgeräte GmbH Plaque de cuisson

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5239916A (en) * 1993-02-26 1993-08-31 Lungchiang Hu Watercool electromagnetic induction heating wok
CN201718068U (zh) * 2010-06-01 2011-01-19 美的集团有限公司 一种电磁加热线圈盘
DE102013206870A1 (de) * 2013-04-16 2014-10-16 E.G.O. Elektro-Gerätebau GmbH Induktionsheizeinrichtung mit einer Induktionsspule und Verfahren zur Herstellung einer Induktionsheizeinrichtung
EP3030044A1 (fr) * 2014-12-04 2016-06-08 BSH Hausgeräte GmbH Plaque de cuisson

Also Published As

Publication number Publication date
TR201711035A2 (tr) 2019-02-21
EP3432687B1 (fr) 2020-03-04

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