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EP4580314A1 - Cuiseur à chauffage par induction - Google Patents

Cuiseur à chauffage par induction Download PDF

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Publication number
EP4580314A1
EP4580314A1 EP24208677.5A EP24208677A EP4580314A1 EP 4580314 A1 EP4580314 A1 EP 4580314A1 EP 24208677 A EP24208677 A EP 24208677A EP 4580314 A1 EP4580314 A1 EP 4580314A1
Authority
EP
European Patent Office
Prior art keywords
cooking vessel
instantaneous
inductance
value
values
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP24208677.5A
Other languages
German (de)
English (en)
Inventor
Hakan ALTUNTAS
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.)
Arcelik AS
Original Assignee
Arcelik 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 Arcelik AS filed Critical Arcelik AS
Publication of EP4580314A1 publication Critical patent/EP4580314A1/fr
Pending legal-status Critical Current

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B2213/00—Aspects relating both to resistive heating and to induction heating, covered by H05B3/00 and H05B6/00
    • H05B2213/05—Heating plates with pan detection means
    • 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 present invention relates to a control mechanism which prevents the cooking vessel from burning on the induction heating cookers.
  • a power level is generally selected from a range of 1 to 10.
  • the induction heating cooker keeps the power at the selected level but cannot provide temperature control. Therefore, the temperature changes uncontrollably during the cooking process, and this change causes the foodstuffs to burn or be overcooked or not to be cooked as desired.
  • An induction coil is disposed at the lower side of the induction heating cooker. When the cooker is turned on, the coil creates a magnetic field, and this field directly affects the base of the vessel and heats the same.
  • the induction heating cookers can only work with vessels with magnetic bases.
  • the most critical parameter for healthy, quality and safe cooking is the cooking temperature of the foodstuff. Cooking at higher or lower temperatures than necessary may not provide the desired results in the foodstuff to be cooked, and may also adversely affect the health of persons consuming the foodstuff.
  • the foodstuffs often burn due to the inability to control the temperature, and in some cases, the cooking vessel is permanently damaged due to burns.
  • the health and quality of the cooking process and the amount of power transferred to the cooking vessel are completely under the control of the user.
  • the users usually choose the appropriate power level according to their experience from past cooking processes. To this end, many users increase the power level transferred to the cooking vessel when they want to increase the temperature, and decrease the power level when they want to decrease the temperature. Since the user cannot directly monitor the foodstuff temperature in such embodiments, they also encounter adverse results such as the foodstuff being undercooked or overcooked, or even burning and sticking to the bottom of the cooking vessel. Since consuming the foodstuff will not be suitable for health due to the said adverse results, the foodstuff is wasted, which in turns causes the energy consumed during the cooking process to be wasted.
  • the induction heating cooker In the traditional induction heating cookers, only the power level can be selected. As a result of this selection, the induction heating cooker transfers the power to the base of the cooking vessel at the selected level but cannot provide any temperature control. Therefore, the temperature increases uncontrollably throughout the cooking process. If the user does not intervene after a while, the foodstuffs may burn. In order to prevent this, the users need to control and monitor the cooking of the foodstuffs throughout the cooking process. This monitoring and control process creates a great difficulty for the users and causes loss of time.
  • the induction heating cooker and the cooking process are examined considering that the concept planned to be created is to detect the point where the foodstuff starts to burn, it is observed that, for stews, soups, etc., the temperature of the vessel base is at constant values until the water evaporates and runs out, and increases rapidly after the water runs out.
  • the temperature sensor measuring the cooking surface temperatures from the coil since it is not possible for the temperature sensor measuring the cooking surface temperatures from the coil to detect the point where the temperature of the cooking vessel base starts to increase on its own, different parameters regarding the cooking process are also examined.
  • a cooker having a glass ceramic cooking surface with increased mechanical strength thanks to a simultaneously increased spectral transmittance in the infrared range, wherein the glass ceramic cooking surface makes it possible to use an infrared sensor to better determine the temperature of a cooking vessel and to perform an automated cooking process.
  • the aim of the present invention is the realization of an induction cooker wherein the temperature in the cooker can be measured independently of the user without the need for any user intervention, and the magnetic power in the induction heating cooker can be controlled by working integrated with this measurement method so as to increase the comfort of the user during the cooking process and to facilitate the process.
  • Another aim of the present invention is the realization of an induction heating cooker which enables the cooking process to be monitored by carrying out estimation and control processes from inside the cooker without any direct contact with the cooking vessel and which prevents the foodstuffs from burning.
  • the induction heating cooker (1) of the present invention comprises a cooker glass (2) whereon the cooking vessel is placed; at least one coil plate (3) which is positioned under the cooker glass (2) and which enables the heating of the cooking vessel; at least one temperature sensor (4) which detects the temperature of the cooking vessel; and a control member (6) which is configured to measure the cooking vessel instantaneous inductance change values ( ⁇ L 1 , ⁇ L 2 , ⁇ L 3 , ⁇ L x ) and/or the cooking vessel instantaneous resistance change values ( ⁇ R 1 , ⁇ R 2 , ⁇ R 3 , ⁇ R x ) and/or the cooking vessel instantaneous temperature change values ( ⁇ T 1 , ⁇ T 2 , ⁇ T 3 , ⁇ T x ) of the cooking pot at certain predetermined times (t 1 , t 2 , t 3 , t x ), to compare at least one of the values obtained as a result of this measurement with the predetermined reference inductance ( ⁇ L) and/or resistance
  • the cooking vessel has magnetic properties.
  • the induction heating cooker (1) comprises a measurement system which can measure the electrical parameters of the cooking vessels to which power is transferred by the coils, namely the resistance (R) and inductance (L) values which define the characteristics of the load.
  • the said measurement system is based on the calculation of the resistance (R) and inductance (L) values of the cooking vessel with the periodical sampling of the said values by exposing the cooking vessel base to electrical voltage at different frequencies. As a result of this calculation, the resistance (R) and inductance (L) values of the cooking vessel base can be estimated.
  • the resistance (R) and inductance (L) measurements of a standard cooking vessel base during the cooling and heating processes are shown in Figures 1 and 2 .
  • Figure 2 shows the graph showing resistance (R) and inductance (L) measurements of a standard cooking vessel during the cooling process
  • Figure 3 shows the graph showing resistance (R) and inductance (L) measurements of a standard cooking vessel during the heating process
  • T temperature
  • R resistance
  • L inductance
  • the cooking vessel instantaneous inductance change value ( ⁇ L1) measured at a predetermined time t 1 is smaller than the cooking vessel instantaneous inductance change value ( ⁇ L2) measured at a predetermined time t 2
  • the cooking vessel instantaneous inductance change value ( ⁇ L2) measured at a predetermined time t 2 is smaller than the cooking vessel instantaneous inductance change value ( ⁇ L3) measured at a predetermined time t 3 .
  • the cooking vessel instantaneous resistance change value ( ⁇ R 1 ) measured at a predetermined time t 1 alone or together with the instantaneous inductance change values ( ⁇ L 1 , ⁇ L 2 , ⁇ L 3 , ⁇ L x ) explained above is smaller than the cooking vessel instantaneous resistance change value ( ⁇ R 2 ) measured at a predetermined time t 2
  • the cooking vessel instantaneous resistance change value ( ⁇ R 2 ) measured at a predetermined time t 2 is smaller than the cooking vessel instantaneous resistance change value ( ⁇ R3) measured at a predetermined time t 3 .
  • the control member (6) is configured to observe the largest cooking vessel temperature change ( ⁇ R 3 ) stage and to understand when the instantaneous resistance change value ( ⁇ R 3 ) approaches the determined reference resistance ( ⁇ R) value and to increase the measurement time interval (t x ) and to ensure that the induction heating cooker (1) is turned off by communicating with a power module (5) when the instantaneous resistance change value ( ⁇ R x ) is equal to the determined reference resistance ( ⁇ L) value.
  • Figure 4 shows the graph of the temperature change (T) measured at certain intervals for the base of the cooking vessel
  • Figure 5 shows the graph of the resistance change (R) measured at certain intervals for the base of the cooking vessel
  • Figure 6 shows the graph of the inductance change (L) measured at certain intervals for the base of the cooking vessel.
  • a predetermined lower inductance value ( ⁇ L alt ) is defined as a control parameter in the control member (6) in order to prevent the cooking vessel surface inductance value from being at a value that may correspond to a false foodstuff burn detection signal.
  • the control member (6) compares the lower inductance value ( ⁇ L alt ), the cooking vessel instantaneous inductance change values ( ⁇ L 1 , ⁇ L 2 , ⁇ L 3 , ⁇ L x ) and the predetermined cooking vessel surface inductance ( ⁇ L) values in order to detect the point where the foodstuff is burning and/or sticking to the base of the cooking vessel.
  • the lower inductance value ( ⁇ L alt ) should be smaller than the cooking vessel instantaneous inductance change values ( ⁇ L 1 , ⁇ L 2 , ⁇ L 3 , ⁇ L x ), and the cooking vessel instantaneous inductance change values ( ⁇ L 1 , ⁇ L 2 , ⁇ L 3 , ⁇ L x ) should be smaller than the predetermined cooking vessel surface inductance value ( ⁇ L).
  • a predetermined lower resistance value ( ⁇ R alt ) is defined as a control parameter in the control member (6) in order to prevent the cooking vessel surface resistance value from being at a value that may correspond to a false foodstuff burn detection signal.
  • the control member (6) compares the lower resistance value ( ⁇ R alt ), the cooking vessel instantaneous resistance change values ( ⁇ R 1 , ⁇ R 2 , ⁇ R 3 , ⁇ R x ) and the predetermined cooking vessel surface resistance ( ⁇ R) values in order to detect the point where the foodstuff is burning and/or sticking to the base of the cooking vessel.
  • the lower resistance value ( ⁇ R alt ) should be smaller than the cooking vessel instantaneous resistance change values ( ⁇ R 1 , ⁇ R 2 , ⁇ R 3 , ⁇ R x ), and the cooking vessel instantaneous resistance change values ( ⁇ R 1 , ⁇ R 2 , ⁇ R 3 , ⁇ R x ) should be smaller than the predetermined cooking vessel surface resistance value ( ⁇ R).
  • a predetermined lower temperature value ( ⁇ T alt ) is defined as a control parameter in the control member (6) in order to prevent the value generated by the temperature sensor (4) measuring the surface temperature of the cooking vessel from being at a value that may correspond to a false foodstuff burning detection signal for low temperatures.
  • the control member (6) compares the lower temperature value ( ⁇ T alt ), the cooking vessel instantaneous temperature change values ( ⁇ T 1 , ⁇ T 2 , ⁇ T 3 , ⁇ T x ) and the predetermined cooking vessel surface temperature ( ⁇ T) values in order to detect the point where the foodstuff is burning and/or sticking to the base of the cooking vessel.
  • the lower temperature value ( ⁇ T alt ) should be smaller than the cooking vessel instantaneous temperature change values ( ⁇ T 1 , ⁇ T 2 , ⁇ T 3 , ⁇ T x ), and the cooking vessel instantaneous temperature change values ( ⁇ T 1 , ⁇ T 2 , ⁇ T 3 , ⁇ T x ) should be smaller than the predetermined cooking vessel surface temperature value ( ⁇ T).

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Induction Heating Cooking Devices (AREA)
EP24208677.5A 2023-12-28 2024-10-24 Cuiseur à chauffage par induction Pending EP4580314A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TR202318989 2023-12-28

Publications (1)

Publication Number Publication Date
EP4580314A1 true EP4580314A1 (fr) 2025-07-02

Family

ID=93283581

Family Applications (1)

Application Number Title Priority Date Filing Date
EP24208677.5A Pending EP4580314A1 (fr) 2023-12-28 2024-10-24 Cuiseur à chauffage par induction

Country Status (1)

Country Link
EP (1) EP4580314A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4493981A (en) * 1984-03-05 1985-01-15 General Electric Company Boil dry protection system for cooking appliance
US4740664A (en) * 1987-01-05 1988-04-26 General Electric Company Temperature limiting arrangement for a glass-ceramic cooktop appliance
EP1028602B1 (fr) * 1999-02-13 2005-03-30 Schott Ag Procédé de reconnaissance d'une cuisson à vide d'un élément de vaisselle placé sur des plaques possédant une surface de cuisson vitro-céramique ainsi que le dispositif correspondant
WO2009112150A2 (fr) * 2008-03-04 2009-09-17 E.G.O. Elektro-Gerätebau GmbH Procédé et dispositif de commande d'une plaque de cuisson
EP3196175B1 (fr) 2016-01-21 2021-10-27 Schott Ag Plaque de cuisson en vitrocéramique comprenant un capteur infrarouge
EP4231778A1 (fr) * 2022-02-22 2023-08-23 LG Electronics Inc. Appareil de chauffage par induction et son procédé de commande
EP4274381A1 (fr) * 2020-12-30 2023-11-08 LG Electronics Inc. Table de cuisson de type à chauffage par induction et procédé de fonctionnement associé

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4493981A (en) * 1984-03-05 1985-01-15 General Electric Company Boil dry protection system for cooking appliance
US4740664A (en) * 1987-01-05 1988-04-26 General Electric Company Temperature limiting arrangement for a glass-ceramic cooktop appliance
EP1028602B1 (fr) * 1999-02-13 2005-03-30 Schott Ag Procédé de reconnaissance d'une cuisson à vide d'un élément de vaisselle placé sur des plaques possédant une surface de cuisson vitro-céramique ainsi que le dispositif correspondant
WO2009112150A2 (fr) * 2008-03-04 2009-09-17 E.G.O. Elektro-Gerätebau GmbH Procédé et dispositif de commande d'une plaque de cuisson
EP3196175B1 (fr) 2016-01-21 2021-10-27 Schott Ag Plaque de cuisson en vitrocéramique comprenant un capteur infrarouge
EP4274381A1 (fr) * 2020-12-30 2023-11-08 LG Electronics Inc. Table de cuisson de type à chauffage par induction et procédé de fonctionnement associé
EP4231778A1 (fr) * 2022-02-22 2023-08-23 LG Electronics Inc. Appareil de chauffage par induction et son procédé de commande

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