[go: up one dir, main page]

EP3509392B1 - Procédé pour une plaque de cuisson - Google Patents

Procédé pour une plaque de cuisson Download PDF

Info

Publication number
EP3509392B1
EP3509392B1 EP19150139.4A EP19150139A EP3509392B1 EP 3509392 B1 EP3509392 B1 EP 3509392B1 EP 19150139 A EP19150139 A EP 19150139A EP 3509392 B1 EP3509392 B1 EP 3509392B1
Authority
EP
European Patent Office
Prior art keywords
cooking
heating
hob
cooking utensil
cookware
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
EP19150139.4A
Other languages
German (de)
English (en)
Other versions
EP3509392A1 (fr
Inventor
Alberto Ballester Herrero
Eduardo Imaz Martinez
Antonio Muñoz Fumanal
Esther Ondiviela Serrano
Daniel Palacios Tomas
Jorge Pascual Aza
David Valeau Martin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BSH Hausgeraete GmbH
Original Assignee
BSH Hausgeraete GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by BSH Hausgeraete GmbH filed Critical BSH Hausgeraete GmbH
Publication of EP3509392A1 publication Critical patent/EP3509392A1/fr
Application granted granted Critical
Publication of EP3509392B1 publication Critical patent/EP3509392B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • H05B6/10—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
    • 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
    • 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
    • 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
    • H05B3/00—Ohmic-resistance heating
    • H05B3/68—Heating arrangements specially adapted for cooking plates or analogous hot-plates
    • 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
    • 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
    • H05B6/065—Control, e.g. of temperature, of power for cooking plates or the like using coordinated control of multiple induction coils
    • 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
    • H05B2213/03—Heating plates made out of a matrix of heating elements that can define heating areas adapted to cookware randomly placed on the heating plate
    • 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 a hob, in particular for manufacturing and/or operating the hob, according to the preamble of claim 1.
  • WO 2009/053279 A1 discloses a method for operating a hob with a cooking surface, a plurality of heating elements arranged under the cooking surface for generating freely definable heating zones, with a control unit for actuating the heating elements and with a user interface at least for entering a parameter for determining a target heat output, wherein in at least a first operating mode in a detection step depending on a position and/or size of a detected cooking utensil element at least one parameter of a heating zone is defined, in a setting step the target heat output is read from the user interface and in a heating phase the defined heating zone is heated with the target heat output, wherein in at least one further operating mode that can be selected by an operator, one or more predetermined heating zones and/or a predetermined heating power can be used.
  • the object of the invention is in particular to provide a generic method with improved properties in terms of flexibility.
  • the object is achieved according to the invention by the features of claim 1, while advantageous refinements and developments of the invention can be found in the dependent claims.
  • the invention is based on a method for a hob, namely operation of the hob, which has at least one variable cooking surface, which in at least one operating state is subdivided into a plurality of heating zones along at least one subdivision direction, to which at least one heating parameter for heating a assigned to the cookware placed on the heating zone.
  • At least one cooking utensil parameter is taken into account in at least one edge region of the cooking surface.
  • the design according to the invention allows hobs in particular to be manufactured and/or operated flexibly.
  • cooktops can be produced that are adapted to a specific cooking utensil size.
  • the control unit of the hob can particularly advantageously detect the cooking utensil parameter of the cooking utensil that has been set up and adapt the cooking surface to the cooking utensil parameter.
  • variable cooking surface is to be understood in particular as a cooking surface which is intended to form at least one cooking zone adapted to at least one set of cooking utensil.
  • the cooking surface is a partial area of a hob plate.
  • the variable cooking surface is preferably provided to form at least two, in particular at least three, advantageously at least four, preferably at least five, independent cooking zones in at least one operating state.
  • the variable cooking surface differs from a cooking surface whose cooking zones are fixed, in particular by markings on the hob plate.
  • Hob at least one heating element matrix and/or at least one movable heating element, in particular an induction heating element.
  • an “induction heating element” is to be understood in particular as a heating element which is provided for transferring at least 100 W, in particular at least 500 W, advantageously at least 1000 W, preferably at least 2000 W, of electrical heating power into an electromagnetic radiation field, preferably with a frequency of between 10 kHz and 150 kHz, in particular between 20 kHz and 100 kHz, which is intended to be converted into heat in at least one cooking utensil, in particular at least its base, by magnetic reversal and eddy current effects.
  • resistance heaters, radiant heaters and/or the like are conceivable.
  • a “heating element matrix” is to be understood in particular as a preferably two-dimensional, advantageously regular arrangement, in particular in a square or hexagonal pattern, of at least four, in particular at least ten, advantageously at least twenty, heating elements, in particular induction heating elements.
  • a "movable” heating element is to be understood in particular as a heating element which is intended to be moved within at least a partial area of the variable cooking surface by means of at least one actuator of the variable cooking surface.
  • the hob has at least one sensor unit, which is formed in particular by the heating elements themselves, which is intended to detect positioned cooking utensils, in particular by measuring at least one inductance and/or at least one capacitance.
  • variable cooking surface is provided for assigning a cooking zone adapted to a support surface and/or position of the cooking utensil to a detected cooking utensil.
  • the hob has at least one control unit, which is preferably provided to evaluate measured values from the sensor unit, to calculate at least one cooking zone and to define heating elements that heat this cooking zone.
  • the control unit of the cooktop is provided to control power electronics and to set a required heat output for a cooking zone.
  • a “heating zone” is to be understood in particular as a partial area of the variable cooking surface, to which at least one heating parameter for heating a cooking utensil placed on the heating zone is assigned, depending on the location.
  • the heating parameter can advantageously be set by a user.
  • the heating zone has a different area from the cooking zone.
  • a "location-dependent association” is to be understood in particular as an association that takes into account a position of an object.
  • the position can in particular be in the form of an absolute position and/or a relative position.
  • An “absolute position” should be understood to mean, in particular, a position that is defined by a distance from a reference point that is valid for all objects.
  • a “relative position” is to be understood in particular as a position which is defined by a distance from a reference point defined for the respective object.
  • a “subdivision” of the cooking surface is to be understood in particular as meaning that the cooking surface is broken down into a number of partial areas which together form the entire cooking surface.
  • the hob can have at least two cooking surfaces. At least one of the cooking surfaces is advantageously divided into heating zones. The subdivision could be made in particular by setting a piece of hardware. The subdivision is preferably carried out by at least one control unit of the cooktop.
  • a “division direction” is to be understood in particular as a direction perpendicular to the edges of two adjacent heating zones that lie against one another.
  • An "edge area" of the cooking surface is to be understood in particular as a partial area which extends from a delimitation of the cooking surface along a section with a length of at most 20 cm, advantageously at most 15 cm, particularly advantageously at most 10 cm and preferably at most 5 cm in the direction of the Cooking surface extends.
  • a "cooking utensil parameter” is to be understood in particular as a parameter which characterizes a property of a cooking utensil.
  • the cooking utensil parameter can in particular be a cooking utensil material and/or a Cookware weight be formed.
  • the cooking utensil parameter is preferably designed as an extension of the cooking utensil.
  • a “cooking utensil extent” is to be understood here in particular as meaning a maximum spatial extent of the cooking utensil in at least one direction parallel to the cooking surface.
  • the extension of the cooking utensil can be understood as a diameter of the cooking utensil.
  • the cooking utensil extension is particularly preferably designed as a maximum extension of the cooking utensil parallel to the subdivision direction.
  • Provided should be understood to mean, in particular, specially programmed, designed and/or equipped.
  • the fact that an object is provided for a specific function is to be understood in particular to mean that the object fulfills and/or executes this specific function in at least one application and/or operating state.
  • a "method for producing a hob" is to be understood in particular as a method which is carried out before the hob is put into operation.
  • the method has at least one production step in which at least one cooking utensil parameter, in particular fixed, is taken into account when dividing the cooking surface into the heating zones in the edge region of the cooking surface.
  • a "method for operating a hob" is to be understood in particular as a method which is carried out during at least one operating state of the hob.
  • the method has an operating step in which, when the cooking surface is divided into heating zones in the edge region of the cooking surface, at least one cooking utensil parameter is taken into account in a particularly flexible manner, in particular as a function of the cooking utensil placed.
  • the cooking surface is subdivided along a vertical and/or horizontal subdivision direction.
  • the heating zones extend over the entire one horizontal extent of the cooking surface and with a horizontal division direction over the entire vertical extent of the cooking surface. It would also be conceivable to subdivide the cooking surface into superordinate zones, each of which has a subdivision along a vertical and/or horizontal subdivision direction. It would also be conceivable to arrange the heating zones concentrically with one another. In this way, in particular, ease of use can be increased.
  • the heating zones can be designed to be visually striking.
  • At least one extension of the cooking utensil, in particular along the direction of division, is taken into account in the division.
  • the extension of the cooking utensil can be detected by the sensor unit and passed on to the control unit. In this way, in particular, ease of use can be increased.
  • hobs can be provided that are suitable for different sizes of cookware that has been set up.
  • the subdivision takes into account an extent of the cooking utensil that corresponds to at least a double extent of at least one heating element of the hob in the edge region along the direction of subdivision.
  • a minimum extent of the heating zone corresponds to the extent of the heating elements along the direction of division. It is conceivable that all heating elements of the cooking surface have an identical extension in any direction. In this way, in particular, an advantageous consideration of the extent of the cooking utensil can be undertaken.
  • the extent of the cooking utensil taken into account can be selected to be large enough to be detected precisely, in particular despite possible tolerances of the detection means used.
  • a cooking utensil extension of at least 15 cm, in particular of at least 20 cm, advantageously of at least 25 cm and particularly advantageously of at least 30 cm along the dividing direction is taken into account in the subdivision.
  • a particularly advantageous consideration of the extent of the cooking utensil can be made.
  • the extent of the cooking utensil taken into account is advantageously large enough to be precisely detected, in particular despite possible tolerances of the detection means used.
  • the subdivision is carried out in the operating state.
  • the subdivision in the operating state is advantageously carried out by the control unit.
  • the control unit is provided to take into account a predefined cooking utensil variable during the subdivision.
  • the control unit is preferably provided to take into account several cooking utensil parameters during the subdivision. In this way, in particular, a flexible subdivision of the cooking surface can be achieved.
  • identical control units can be used in different hobs, with the control units being able to take into account different cooking utensil parameters determined by a respective program during the subdivision.
  • the program can particularly advantageously determine the cooking utensil parameter to be taken into account by means of an ID of the hob and/or measured values of the sensor unit.
  • the subdivision of the cooking surface is specified when the hob is manufactured. It is conceivable that the subdivision is determined by the hardware setting.
  • the cooking surface has markings that identify the subdivision.
  • the cooking surface has a display unit that generates the markings.
  • the display unit could have a plurality of LEDs for generating the marking.
  • the cooking utensil parameter to be taken into account is preferably defined during manufacture.
  • the control unit is advantageously equipped with the program for determining the cooking utensil parameter to be taken into account. In this way, in particular, a simple and cost-effective subdivision of the cooking surface can be achieved. A visually striking subdivision of the cooking surface can advantageously be achieved.
  • the subdivision in the operating state be carried out variably as a function of the cooking utensil parameter.
  • a cooking utensil parameter detected by the sensor unit can be taken into account by the control unit in the operating state.
  • the display unit generates a variable marking of the cooking surface depending on the cooking utensil parameter. In this way, in particular, a flexible subdivision of the cooking surface can be achieved.
  • a hob can be manufactured and/or operated which is suitable for cookware with different cookware parameters.
  • the cooking surface be divided into at least one peripheral heating zone and at least one internal heating zone, and the peripheral heating zone be designed larger than the internal heating zone.
  • An “internal heating zone” is to be understood in particular as a heating zone which adjoins other heating zones on both sides along the subdivision direction.
  • An “edge heating zone” is to be understood in particular as a heating zone which, along the subdivision direction, borders on other heating zones on precisely one side.
  • a size difference between the edge heating zones and the internal heating zones is preferably proportional to the cooking utensil parameter taken into account. In this way, in particular, ease of use can be increased.
  • the problem known from the prior art that the edge heating zones for large cookware are too small, making it impossible to place a large cookware on the edge heating zone without the cookware protruding over the cooking surface, can be avoided.
  • the subdivision allows the cooking surface to be adapted to large cookware by enlarging the edge heating zones in such a way that the cookware can be placed on the edge heating zones without protruding over the cooking surface.
  • the cooking surface is divided into heating zones separately for each of the cooking utensils.
  • the separate subdivisions can advantageously differ from one another. Particularly advantageously, the subdivision can be canceled and/or undertaken separately for each of the cooking utensils.
  • the display unit separately generates a marking of the cooking surface for each of the cooking utensils, which can be combined with one another or between which it is possible to switch. In this way, in particular, ease of use and flexibility can be increased.
  • the cooking surface can be adapted to several cooking utensils that are set up separately from one another.
  • cooking utensil parameters of the two cooking utensils be taken into account separately in the subdivision into the heating zones.
  • ease of use and flexibility can be increased.
  • the cooking surface can be adapted to a plurality of cookware set up separately from one another and having different cookware sizes.
  • a hob which was produced using a method according to the invention.
  • a flexible hob can be provided.
  • a hob with a control unit is proposed, which is provided for carrying out a method according to the invention. In this way, in particular, a simple construction of the hob can be achieved.
  • the hob 10a was manufactured using a method not in accordance with the invention.
  • a cooking utensil 24a is set up on the hob 10a.
  • the hob 10a and the cooking utensil 24a are part of a system.
  • the hob 10a has a variable cooking surface 12a.
  • the hob 10a has heating elements 14a.
  • the heating elements 14a are provided for heating the cooking utensil 24a placed on the cooking surface 12a.
  • the heating elements 14a are identical to each other.
  • the heating elements 14a are arranged in a matrix.
  • the hob 10a has a sensor unit (not shown). The sensor unit extends over the entire cooking surface 12a.
  • the sensor unit is intended to detect a support surface and a position of a set cooking utensil 24a.
  • the sensor unit has the heating elements 14a, which are used in a known manner as inductive sensors for detecting the cooking utensil 24a.
  • the position of the cooking utensil 24a is defined as the center point of the cooking utensil 24a.
  • the hob 10a has an operating unit 26a.
  • the control unit 26a has a touch control element 30a.
  • the hob 10a has a control unit 28a.
  • the control unit 28a is operatively connected to the operating unit 26a.
  • the control unit 28a is operatively connected to the sensor unit.
  • control unit 28a Depending on the contact surface of the cooking utensil 24a detected by the sensor unit, the control unit 28a generates a cooking zone for the cooking utensil 24a. For this, the control unit summarizes 28a all heating elements 14a located below the supporting surface together to form the cooking zone.
  • control unit 28a and/or the sensor unit If it is difficult for the control unit 28a and/or the sensor unit to recognize that the cooking utensil 24a is moving over a long distance on the cooking surface 12a and that it is still the same cooking zone, one conceivable approach would be for the control unit 28a requests input from a user via the control unit 26a to confirm that it is still the same cooking zone.
  • the cooking surface 12a is divided into a plurality of heating zones 16a in at least one operating state, specifically in particular in a so-called "power move" operating state.
  • a division into the heating zones 16a runs along a division direction 18a, which is aligned parallel to a depth direction of the cooking surface 12a. Alternatively, the division could run along a width direction of the cooking surface 12a.
  • the division is performed in the operating state by the control unit 28a.
  • the type of subdivision itself is defined when the hob 10a is manufactured, specifically programmed into the control unit 28a in particular.
  • the control unit 28a is equipped with a program for defining the cooking utensil parameter to be taken into account.
  • the cooking utensil parameter is designed as an extension of the cooking utensil.
  • the cooking utensil parameter is in the form of a diameter of the cooking utensil 24a.
  • the cooking utensil parameter could be in the form of a cooking utensil material or a cooking utensil weight.
  • the extent of the cooking utensil is greater than twice the extent of the heating elements 14a along the direction of division 18a.
  • the extent of the cooking utensil is greater than 15 cm.
  • a heat output is assigned to each of the heating zones 16a.
  • a setpoint temperature could be assigned to the heating zones 16a.
  • the heating power is assigned to the heating zones 16a depending on an absolute position on the cooking surface 12a. If the position of the cooking utensil 24a is arranged within one of the heating zones 16a, the heating power assigned to the heating zone 16 is set for the heating elements 14a of the cooking zone corresponding to the cooking utensil 24a.
  • the heating zones 16a can be divided into peripheral heating zones 22a and internal heating zones 20a.
  • the peripheral heating zones 22a are designed to be larger than the internal heating zones 20a. In this way, the extension of the cooking utensil 24a is taken into account.
  • the cooking utensil 24a can be positioned within the edge heating zones 22a without protruding over the cooking surface 12a. Since the program defines the extent of the cooking utensil to be taken into account, the program indirectly defines a relationship between the extents of the peripheral heating zones 22a and the internal heating zones 20a.
  • Fig.2 shows a flowchart for a method for producing the hob 10a.
  • the control unit 28a is equipped with a program for defining the extent of the cooking utensil to be taken into account. As a result, the same extent of the cooking utensil is always taken into account in the subdivision by the control unit 28a.
  • the control unit 28a in the operation state performs the division. Operating step 110 follows manufacturing step 100.
  • the hob 10b has a control unit 28b.
  • the control unit 28b is for carrying out a method according to the invention intended.
  • the control unit 28b is equipped with a program for determining an extension of the cooking utensil to be taken into account.
  • a cooking surface 12b is subdivided into heating zones 16b in a variable manner depending on the extent of the cookware.
  • the extent of the cooking utensil to be taken into account is defined by the sensor unit.
  • the cooking utensil extension to be taken into account corresponds to a cooking utensil extension of a cooking utensil 24b along a subdivision direction 18b determined by the sensor unit.
  • the extent of the cooking utensil to be taken into account could be defined by a user.
  • the program is intended to take into account the extent of the cooking utensil determined by the sensor unit. During the subdivision by the control unit 28b, the extent of the cooking utensil determined is taken into account.
  • a heating power is assigned to the heating zones 16b depending on a relative position.
  • the relative position relates to a position of the cooking utensil 24b along the subdivision direction 18b relative to a predefined reference point.
  • the predefined reference point is designed as the position of the cooking utensil 24b during the subdivision.
  • Fig.4 shows a flowchart for a method for operating the hob 10b.
  • the control unit 28b uses the sensor unit to determine the length of the cooking utensil to be taken into account.
  • the control unit 28b carries out the subdivision in the operating state, taking into account the extent of the cooking utensil determined.
  • the further operational step 130b follows the operational step 120b.
  • FIG. 5 shows a hob 10c.
  • the hob 10c has a control unit 28c.
  • the control unit 28c is provided for carrying out a method according to the invention.
  • the control unit 28c is equipped with a program for determining an extension of the cooking utensil to be taken into account.
  • a cooking surface 12c is subdivided into heating zones 16c, 34c in a variable manner depending on the extent of the cookware.
  • a cooking utensil 24c and another cooking utensil 32c are set up on the hob 10c. The other cooking utensil 32c was after setting up of the cooking utensil 24c set up.
  • the sensor unit measures the cooking utensil extension of the cooking utensil 24c, 32c that has been set up and forwards the cooking utensil extension to the control unit 28c.
  • a subdivision into heating zones 16c, 34c is carried out separately for each of the cooking utensils 24c, 32c.
  • cooking utensil parameters of the cooking utensil 24c, 32c are taken into account separately.
  • the cooking surface 12c is divided into corresponding additional heating zones 34c, which have a different ratio of the extent of additional peripheral heating zones 38c and additional internal heating zones 36c to the ratio of the extent of the edge heating zones 22c and inner heating zones 20c of the cooking utensil 24c.
  • Fig.6 shows a flowchart for a method for operating the hob 10c.
  • the control unit 28c determines the extent of the cooking utensil to be taken into account for the cooking utensil 24c.
  • the control unit 28c carries out the subdivision in the operating state, taking into account the extent of the cooking utensil determined for the cooking utensil 24c.
  • the further operational step 150c follows the operational step 140c.
  • the control unit 28c determines the cooking utensil extension to be taken into account for the cooking utensil 32c.
  • control unit 28c carries out a separate subdivision in the operating state, taking into account the extent of the cooking utensil determined for the cooking utensil 32c.
  • the further operational step 170c follows the further operational step 160c.

Landscapes

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

Claims (9)

  1. Procédé pour un champ de cuisson (10a ; 10b ; 10c), à savoir pour une exploitation du champ de cuisson (10a ; 10b ; 10c), lequel présente au moins une surface de cuisson variable (12a ; 12b ; 12c), laquelle est subdivisée dans au moins un état de fonctionnement le long d'au moins une direction de subdivision (18a ; 18b ; 18c) en plusieurs zones de chauffe (16a ; 16b ; 16c, 34c), auxquelles est attribué en fonction de l'endroit respectivement au moins un paramètre de chauffe pour le chauffage d'un élément de batterie de cuisine (24a ; 24b ; 24c, 32c) posé sur la zone de chauffe (16a ; 16b ; 16c, 34c), dans lequel lors d'une subdivision de la surface de cuisson (12a ; 12b ; 12c) en les zones de chauffe (16a ; 16b ; 16c, 34c) au moins une grandeur caractéristique d'élément de batterie de cuisine est prise en compte dans au moins une zone périphérique de la surface de cuisson (12a ; 12b ; 12c), dans lequel au moins une étendue d'élément de batterie de cuisine est prise en compte lors de la subdivision, caractérisé en ce que dans au moins un état de fonctionnement supplémentaire, lequel est en particulier susceptible d'être identique à l'état de fonctionnement, une subdivision de la surface de cuisson (12a ; 12b ; 12c) en zones de chauffe (16a ; 16b ; 16c, 34c) s'effectue séparément pour chaque élément de batterie de cuisine (24a ; 24b ; 24c, 32c) en présence d'au moins deux éléments de batterie de cuisine (24a ; 24b ; 24c, 32c) posés.
  2. Procédé selon la revendication 1, caractérisé en ce qu' une étendue d'élément de batterie de cuisine correspondant au moins à une double étendue d'au moins un élément de chauffe (14a ; 14b ; 14c) du champ de cuisson (10a ; 10b ; 10c) dans la zone périphérique le long de la direction de subdivision (18a ; 18b ; 18c) est prise en compte lors de la subdivision.
  3. Procédé selon la revendication 1 ou 2, caractérisé en ce qu'une étendue d'élément de batterie de cuisine d'au moins 16 cm le long de la direction de subdivision (18a ; 18b ; 18c) est prise en compte lors de la subdivision.
  4. Procédé selon l'une des revendications précédentes, caractérisé en ce que la subdivision s'effectue à l'état de fonctionnement.
  5. Procédé selon l'une des revendications 1 à 4, caractérisé en ce que la subdivision s'effectue de façon variable à l'état de fonctionnement, en fonction de la grandeur caractéristique d'élément de batterie de cuisine.
  6. Procédé selon l'une des revendications précédentes, caractérisé en ce que vue le long de la direction de subdivision (18a ; 18b ; 18c), la surface de cuisson (12a ; 12b ; 12c) est subdivisée en au moins une zone de chauffe périphérique (22a ; 22b ; 22c, 38c) et au moins une zone de chauffe intérieure (20a ; 20b ; 20c, 36c) et la zone de chauffe périphérique (22a ; 22b ; 22c, 38c) est configurée plus grande que la zone de chauffe intérieure (20a ; 20b ; 20c, 36c).
  7. Procédé selon l'une des revendications précédentes, caractérisé en ce que les grandeurs caractéristiques des deux éléments de batterie de cuisine (24a ; 24b ; 24c, 32c) sont respectivement prises en compte séparément lors de la subdivision en les zones de chauffe (16a ; 16b ; 16c, 34c).
  8. Champ de cuisson (10a ; 10b ; 10c) avec une unité de commande (28a ; 28b ; 28c) prévue pour une exécution d'un procédé selon l'une des revendications 1 à 7.
  9. Système avec un champ de cuisson (10a ; 10b ; 10c) selon la revendication 8 et avec l'élément de batterie de cuisine (24a ; 24b ; 24c, 32c).
EP19150139.4A 2018-01-08 2019-01-03 Procédé pour une plaque de cuisson Active EP3509392B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201830008A ES2719504A1 (es) 2018-01-08 2018-01-08 Procedimiento para activar un campo de cocción, campo de cocción fabricado para utilizar este procedimiento

Publications (2)

Publication Number Publication Date
EP3509392A1 EP3509392A1 (fr) 2019-07-10
EP3509392B1 true EP3509392B1 (fr) 2022-09-28

Family

ID=64959208

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19150139.4A Active EP3509392B1 (fr) 2018-01-08 2019-01-03 Procédé pour une plaque de cuisson

Country Status (3)

Country Link
US (2) US11553564B2 (fr)
EP (1) EP3509392B1 (fr)
ES (2) ES2719504A1 (fr)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3001772B1 (fr) * 2014-09-24 2017-11-15 BSH Hausgeräte GmbH Plaque de cuisson

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2872258B1 (fr) * 2004-06-25 2006-11-10 Brandt Ind Sas Table de cuisson a plusieurs zones de cuisson
ES2331037B1 (es) * 2007-10-25 2010-09-21 Bsh Electrodomesticos España, S.A. Campo de coccion y procedimiento para el accionamiento de un campo de coccion.
ES2356780B1 (es) 2009-01-20 2012-03-13 Bsh Electrodomésticos España, S.A. Campo de cocción con al menos una zona de calentamiento de varios elementos de calentamiento.
CN102047755B (zh) * 2009-02-06 2013-10-02 松下电器产业株式会社 电磁烹调器
ES2362782B1 (es) * 2009-04-17 2012-05-22 Bsh Electrodomésticos España, S.A. Campo de cocción con una disposición de detección y procedimiento para accionar un campo de cocción.
US8666703B2 (en) 2010-07-22 2014-03-04 Tokyo Electron Limited Method for automated determination of an optimally parameterized scatterometry model
JP5854874B2 (ja) * 2012-02-21 2016-02-09 三菱電機株式会社 誘導加熱調理器
DE102013206758A1 (de) * 2013-04-16 2014-10-16 BSH Bosch und Siemens Hausgeräte GmbH Kochfeld mit einer Kochzone und einer verkleinerten Symboldarstellung in der Kochzone in einer Anzeigeeinheit sowie Verfahren zum Betreiben eines Kochfelds
EP3028536B1 (fr) * 2013-07-31 2020-04-22 BSH Hausgeräte GmbH Système de table de cuisson
US10638552B2 (en) 2013-12-11 2020-04-28 BSH Hausgeräte GmbH Stovetop device
ES2615333B1 (es) * 2015-12-04 2018-03-13 BSH Electrodomésticos España S.A. Dispositivo de campo de cocción
KR102368353B1 (ko) * 2017-09-05 2022-02-28 삼성전자주식회사 조리장치 및 그 제어방법

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3001772B1 (fr) * 2014-09-24 2017-11-15 BSH Hausgeräte GmbH Plaque de cuisson

Also Published As

Publication number Publication date
ES2719504A1 (es) 2019-07-10
US20230099376A1 (en) 2023-03-30
US11553564B2 (en) 2023-01-10
US11917742B2 (en) 2024-02-27
US20190215913A1 (en) 2019-07-11
ES2934350T3 (es) 2023-02-21
EP3509392A1 (fr) 2019-07-10

Similar Documents

Publication Publication Date Title
EP1865754B1 (fr) Table de cuisson à induction et procédé de calcul d'une température d'un sol d'un récipient de préparation
EP3028535B1 (fr) Système de table de cuisson
EP1876394B1 (fr) Unité à curseur tactile avec une structure haptique en relief
EP3028536B1 (fr) Système de table de cuisson
EP2833697B1 (fr) Dispositif de plaque de cuisson
EP2704523B1 (fr) Dispositif de champ de cuisson à induction
EP2840867B1 (fr) Dispositif de plaque de cuisson
EP3509392B1 (fr) Procédé pour une plaque de cuisson
EP2258986A2 (fr) Plaque de cuisson
DE102019132486A1 (de) Verfahren zur induktiven Erwärmung eines Mediums mittels eine Zubereitungskleingeräts, Zubereitungskleingerät und System zur Durchführung des Verfahrens
WO2020079609A1 (fr) Dispositif à induction
EP3383139A1 (fr) Dispositif d'appareil de cuisson
WO2018083565A1 (fr) Fond de casserole
EP2791587B1 (fr) Dispositif plaque de cuisson avec éléments de chauffage mobiles
DE102017201659A1 (de) Bedienvorrichtung für ein Haushaltsgerät mit Sensoreinrichtung zum Erfassen eines absoluten Drehwinkels eines Bedienelements sowie Haushaltsgerät
EP2741572B1 (fr) Dispositif de plaque de cuisson
EP2708818A2 (fr) Dispositif de champ de cuisson
EP3028537B1 (fr) Système de table de cuisson
EP4442076A1 (fr) Dispositif de plaque de cuisson, plaque de cuisson et procédé de fonctionnement d'un dispositif de plaque de cuisson
BE1031116B1 (de) Verfahren zum Betrieb eines induktiven Kochsystems
WO2020079611A1 (fr) Dispositif à induction
WO2019092528A1 (fr) Système de table de cuisson
DE102023129968A1 (de) Kochfeld
EP3512303A1 (fr) Dispositif formant plaque de cuisson
DE102022127999A1 (de) Verfahren zum Betrieb eines induktiven Kochsystems

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 MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

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: 20200110

RBV Designated contracting states (corrected)

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 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: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20210302

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

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

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20220516

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

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

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

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 MK MT NL NO PL PT RO RS SE SI SK SM TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

Free format text: NOT ENGLISH

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 1522152

Country of ref document: AT

Kind code of ref document: T

Effective date: 20221015

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 502019005735

Country of ref document: DE

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

Free format text: LANGUAGE OF EP DOCUMENT: GERMAN

REG Reference to a national code

Ref country code: NL

Ref legal event code: FP

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG9D

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: RS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: NO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20221228

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2934350

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20230221

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20221229

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SM

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20230130

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: PL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20230128

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 502019005735

Country of ref document: DE

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

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

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

26N No opposition filed

Effective date: 20230629

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230103

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20230131

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230131

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230131

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230131

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20230103

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: NL

Payment date: 20250122

Year of fee payment: 7

REG Reference to a national code

Ref country code: AT

Ref legal event code: MM01

Ref document number: 1522152

Country of ref document: AT

Kind code of ref document: T

Effective date: 20240103

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20250131

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20250214

Year of fee payment: 7

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20240103

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20250122

Year of fee payment: 7

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20250123

Year of fee payment: 7

Ref country code: IT

Payment date: 20250131

Year of fee payment: 7

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20190103

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20190103

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20220928