ES2817798T3 - Cooktop device and procedure for making it work - Google Patents

Abstract

Cooking plate device (1) comprising at least one positioning plate (4) that is configured to receive at least one cooking container, at least one heating device (8) that is configured to supply heat output to a cooking container. cooking placed on the positioning plate (4) to heat a fluid in the cooking container, at least one control device, by means of which the supply of the calorific power can be controlled, and at least one, in particular at least two weighing devices (5) that are configured to detect at least one weight acting on the positioning plate (4) in the installed position of the cooking plate device (1), characterized in that the positioning plate (4) It is assigned at least one cooking vessel identification device (50) which is configured to detect the at least one cooking vessel placement surface arranged on the placement plate (4), the control device being configured to show a development of the change in the at least one weight to determine the force per weight, wherein the control device is configured to control the heating device (8) as a function of the quotient of the time profile of the at least one force per weight and the laying surface.

Description

DESCRIPTION

Cooktop device and procedure for making it work

The present invention relates to a cooking plate device comprising at least one positioning plate. The present invention also relates to a method for operating such a cooktop device.

Modern household appliances usually offer a series of support programs and / or automatic programs to a user in order to make operating the appliance especially comfortable.

Particularly in the case of kitchen appliances, the user can be greatly assisted in meal preparation by partially or even fully automated cooking processes. For example, some cooktops offer boiling point detection. Known boiling point detections often use structure-borne sound measurements to draw conclusions about a boiling process. These procedures usually work reliably.

However, it is a disadvantage that low power levels cannot be monitored with frame-borne noise measurements and that when cold food is added or refilled, the cooking process is not monitored until a boiling process is detected again by the measurement of noise transmitted by the structure. A continuous adjustment of the power to the current heat demand cannot take place. Also, it is difficult to control multiple cookware on one cooktop.

From the publication DE 10353299 A1 it is known the continuous determination of the weight of a food in a cooking container during preparation and the determination of the chemical potential of the food. The change in the weight of the food can be used to determine the condition of the food based on the chemical potential of the food. However, the determination of the chemical potential is time consuming and imprecise.

Therefore, the aim of the present invention is to provide the user with better support when preparing food on a cooktop.

This objective is achieved by means of a cooktop device with the characteristics of claim 1 and by means of a method for operating said cooktop device with the characteristics of claim 6. Preferred improvements of the invention are the subject of the dependent claims. . Other advantages and characteristics of the invention appear from the examples of embodiments.

The cooking plate device according to the invention comprises at least one positioning plate and at least one, in particular at least two, weighing devices. The positioning plate is configured to receive at least one cooking container. The weighing devices are configured to detect a force by weight acting on the locating plate in the installed position of the cooktop. Furthermore, at least one cookware identification device is assigned to the positioning plate. The cookware identification device is configured to detect the placement surface of a cookware disposed on the placement plate.

The terms placement surface and pot base area and pot size are used synonymously below.

The cooking plate device according to the invention further preferably comprises at least one heating device, by means of which cooking containers that are placed on the placing plate can be heated. The base plate is designed in particular as a glass-ceramic panel in which one or more burners are available. The heating device can preferably comprise at least one induction coil, at least one gas burner and / or at least one other type of thermal heating source.

Furthermore, preferably at least one control device and / or at least one operating device is provided, by means of which the heat output of at least one heating device for at least one fire can be adjusted.

Furthermore, the cooktop device is designed in particular in such a way that the user is provided with at least one automatic program and / or at least one cook support in the preparation of food on the cooktop device according to the invention. . For this purpose, at least one control and / or regulation electronics is conveniently included in the cooktop device or is assigned to the cooktop device.

The cooktop device further preferably comprises a housing device and / or a frame device. The weighing devices can be arranged between a frame device on the one hand and the positioning plate and / or the housing device on the other. In this case, the frame device is preferably attached to the hob and the remaining parts of the hob device are stored in the frame device by means of weighing devices.

Other configurations of the cooktop device according to the invention are also possible. Preferably, the frame device forms part of the housing device or is available via the housing device and / or is designed as a separate component. For example, the weighing devices can be arranged between the housing device and / or the frame device and / or the worktop on the one hand and the positioning plate on the other.

A particularly favorable embodiment provides that the weighing devices are held on the housing device and, in order to detect a weight force, they rest on the mounting plate on one side and on the frame device and / or the worktop on the other side. the other.

The weighing devices preferably comprise at least one sensor device, which is designed in particular as a weighing sensor. The force acting on the positioning plate can be determined by such a weighing sensor or by weighing devices. For this, the positioning plate is preferably supported exclusively on the weighing devices, so that a load on the positioning plate acts particularly effectively on the weighing devices. As a result, a particularly detailed record of the weight change can be recognized, as a result of which a two-dimensional mapping of the cooking vessels placed on the positioning plate can be performed particularly accurately. Preferably, the positioning plate rests directly or indirectly on the weighing devices.

The weighing devices are particularly preferably arranged on opposite sides of the cooktop or frame device, so that a weight change or weight change on the cooktop can be determined particularly efficiently and precisely or on the positioning plate.

According to the invention, at least one cookware identification device is assigned to the positioning plate, this being understood in particular that the cooking container identification device forms part of the cooktop and / or is configured as a separate component. Such a cookware identification device can be used to identify the position of a pot on the placement plate, for example. However, it is also possible to conveniently perform a pot detection, in which the type of pot and, in particular, the size of the pot is recognized. In particular, the diameter of the bottom of the pot can be detected. Furthermore, depending on the configuration of the cooking vessel identification device, it can also be detected what the filling level of the cooking vessel is and / or whether, for example, a lid is attached to the cooking vessel or not.

The cookware identification device preferably comprises at least one induction coil or uses at least one induction coil of a heating device. A detection of the position of the pot or the detection of the size of the pot or the bottom of the pot on the setting plate can be detected by a phase shift in the induction coils.

In other advantageous configurations, the cooking vessel identification device may also be available alone or additionally by means of an optical detection device such as a camera or the like. For example, a chamber may be arranged above the cooktop device, in which case, in particular, the integration of a chamber in an extractor hood arranged above the cooktop device can advantageously be used. Preferably, a camera can be used to detect both the position of the cookware on the placement surface and the size of the pot, a lid that has been placed on it, and / or the level on a cookware.

In convenient developments, the cookware identification device can also be integrated into the operating device of the cooktop device. So, for example, a user can use the operating device to configure what type of cooking container he is using. Information such as pot size, pot type, pot diameter or other parameters that are necessary to control a cooking process through the weight sensors can be fed to the cooktop device.

The cooktop device according to the invention offers many advantages. The weighing devices integrated in the cooktop device and the cookware identification device can ensure particularly advantageous support for the user during a cooking process. In particular, a kitchen assistant can be made available to a user, as described in detail below for the method according to the invention for operating a cooktop device.

The frame device preferably comprises at least two mold sections for receiving or holding at least one weighing device in each case. In this case, mold sections of this type provide in particular predetermined areas in which the weighing sensors are provided. For example, predefined locations can be specified, six mold sections can be provided for a rectangular frame device, for example. So, for example, a mold section can be provided at each corner or near the corners and a mold section can be provided in the middle of the two longitudinal sides. In this way, At least two or more weighing devices can be positioned to receive the positioning plate as required.

With particular preference, three weighing devices are provided, which are arranged in particular in the shape of an equilateral triangle. If only two weighing devices are provided, a weighing device is arranged in particular on one side of the frame device and a weighing device is arranged on the opposite side of the frame device.

By using at least three weighing devices, which are then preferably arranged in the shape of an equilateral triangle, a two-dimensional map of the cookware can be generated on the positioning plate, whereby weight changes on the Placing plate can be accurately detected. In this way, even when using several cookware in the cooktop device, a weight change can be assigned to a specific cookware.

In the case of small hobs, for example a tabletop appliance with a single cooking zone, it is also possible to use a single weighing device. Here load cells can be used, which compensate for the moments that occur in the case of asymmetric loads.

By evaluating asymmetric load compensation, it is possible that a two-dimensional map of the cookware can be generated on the placing plate with two weighing devices or even a single weighing device. The method according to the invention is particularly suitable for operating a cooktop device as described above. In this case, a weight detection is carried out by the weighing devices and an identification of the cooking container by the cooking container identification device. Conclusions are drawn about the state of a cooking container and / or about the state of at least one cooking process in at least one cooking container by detecting the weight and identifying the cooking container.

By state of a cooking container it is meant in particular whether a lid is attached to the cooking container or not. Furthermore, a state of the cooking vessel is understood to include, among other things, in particular whether the cooking vessel is moved, raised, tilted, whether the cooking vessel is shaken and / or what kind of cooking vessel is uses.

According to the invention, the state of a cooking process in a cooking vessel is understood, in particular, the determination of whether, for example, a boiling point has been reached or whether a liquid is boiling in a cooking vessel .

By boiling impression is to be understood the boiling behavior, in particular with respect to the density of the heat output supplied. If the power density is low, there are few boiling bubbles at the bottom of the pot and the boiling impression is weak. A low boiling impression is described, for example, as "low boiling" or "low boiling". With high power density, many boiling bubbles are formed at the bottom of the pot, which can combine to form large steam bubbles, the boiling impression is strong. A strong boiling impression is described, for example, as "hard boiling" or "bubbling boiling". To determine the boiling impression, it is necessary to determine the size of the pot or the cross section of the cooking container. The amount of energy supplied, the weight loss due to evaporation of the liquid or the rate of weight loss, the time and the impression of boiling can be related by calculations and derived from each other. For example, the time after which a certain boiling impression occurs can be calculated. According to the invention, therefore, it is also possible to regulate to a specific boiling impression in the long term.

According to the invention, the power of the heating device is controlled as a function of the power density. This makes it possible to obtain a certain boiling impression. The food in the fluid as a disturbance variable and heat sink is intrinsically taken into account in the method according to the invention and in the device according to the invention.

According to a possible embodiment, the control device controls the supply of the calorific power to regulate the boiling impression as a function of the desired boiling impression, so that the control device controls the supply of the calorific power to regulate the boiling impression according to the desired boiling impression.

Especially preferably, the data determined for the detection of the weight and the identification of the cookware are further processed by a control device or control electronics of the cooktop device and used to control the heating devices of a specific fire . In this way, a particularly accurate and advantageous kitchen assistant can be made available to the user.

The process according to the invention offers many advantages. In particular, weight sensors and a cooking pot position detection and / or the detection of a cooking pot type and / or the cooking pot size can result in particularly precise or exact control of the devices heaters for the corresponding fire.

In addition, the hob device can automatically recognize certain actions. For example, weight sensors in conjunction with the cooking pot identification can detect whether a lid is on or not. Furthermore, continuous cooking can be regulated with particular precision, so that the cooktop device can still control a cooking process with such precision that emissions and energy are saved. In addition, the addition of food and the heat requirement of certain foods can be recognized, so that the power can be continuously and optimally adjusted.

With conventional procedures, differentiating between individual cookware is very difficult, if at all. Also, structure-borne noise is often measured for boiling point detection, for example, but this means that low powers cannot be controlled. These drawbacks are avoided by the cooktop device according to the invention and a particularly convenient kitchen assistant is provided to the user.

Preferably, at least one movement parameter is determined. According to the invention, movement parameter is understood, among others, the displacement or the speed, the acceleration, the deceleration, the length of the path, the direction and / or the rotation of a cooking container. Thus, a movement parameter can preferably be determined solely by a change in the weight of a cooking vessel or also in conjunction with the identification of the cooking vessel. Then, among other things, it can be recognized if a pot is moving or shifting and where it is moving. In addition, it can also be recognized if a stirring movement is being carried out in a pot.

The weight is conveniently determined continuously for all the cookware arranged on the placing plate, so that the cooking process in each cookware can be controlled by the weight curve. By continuous determination it is to be understood, in particular, that such a large number of values are measured that a sufficiently precise weight curve is determined.

With particular preference, at least one movement of a cooking container is converted into at least one control signal. In particular, a specific movement is determined or derived from at least one movement parameter. By converting a specific movement into a control signal, a specific action can be performed for a specific movement. For example, the power of at least one heating device can be changed or turned off. Furthermore, it is also possible that an extractor hood arranged on the hob device is operated differently according to the movement. For example, in the case of rapid stirring movements, it can be concluded that there is a higher production of steam in a cooking vessel. Then the power of the extractor hood can be increased. By recognizing that a lid has been lifted, the cooker hood can be operated according to its power or even switched on for the first time.

In convenient configurations, at least one heating device is controlled by the recognized state. In this way, the power of the heating device can preferably be continuously adapted to the currently required heat demand. This means that emissions and energy can be saved efficiently. Continuous cooking or concentration by cooking or reduction can also be advantageously achieved by controlling the heating device in relation to a recognized state.

In preferred embodiments, boiling point detection is carried out in at least one cooking vessel. This takes place in particular taking into account the weight detection in connection with the identification of the cooking container. To this end, the weight of a cooking vessel is preferably measured essentially continuously during a cooking process. In particular, so many measurement points are recorded that a weight curve can be reliably determined. If a liquid such as water in the cooking container has already reached boiling point, the temperature of the liquid remains constant even when power is supplied. All the energy supplied is converted into evaporation. It follows that the cooking container loses weight in proportion to the power supplied. This makes it possible to effectively recognize a boiling point. With water, for example, the weight reduction is approximately 87.7 g / min with 3.3 kW of heat output and approximately 26.6 g / min with 1 kW. Weight loss can be determined by the following formula:

p

m amount of water per time LíJ

P supplied heat power [kW]

, Mj

AH evaporation enthalpy 2257

For example, for a low boiling point, this is about 3.7 W / cm2. For an average boiling of approximately 5.2 W / cm2 and for a strong boiling approximately 8.2 W / cm2. The information on the pot placement surface is preferably determined by means of the cookware identification device. For example, a weight loss of about 0.1 g / min per cm2 at the bottom of the pot can be used as a weight loss guide for a weak boil, for a mean boil of about 0.14 g / min. min per cm2 and for an intense boiling of 0.21 g / min per cm2. For a small pot with a diameter of 14 cm and a low boil, this means a weight change of 16 g / min. Scale measurements have shown that it is possible to regulate the cooking power with a resolution of 1 g which is well below the range where boiling noises can be heard. If cold foods are now added to the boiling water, this can be seen in the absolute change in weight of the pot, but also in the change in weight over time. Rising steam bubbles condense on cold food and the pot loses less weight with constant power. Similarly, the boiling intensity also decreases because not as many vapor bubbles reach the surface. The control then increases production until the desired weight loss over time is achieved again. Boiling liquids can also be detected by detecting too rapid a decrease or change in weight, as the weight then decreases faster than corresponds to the amount of heat supplied or moves to an area outside the placement surface of the pot. For the latter, the weight change can be detected by the identification device.

In the case of at least one cooking vessel, the state is preferably recognized as to whether the lid is on or not and / or whether a fill level change is taking place. And it can be understood in particular that a change of fill level means the filling of liquid and / or the reduction of liquid.

It is particularly preferred through the control of the heating device and the weight detection, to detect whether a lid is placed on a cooking container or not. For example, the heating device can be switched off briefly. Then it will be verified how the developing weight reduction occurs. If there is a lid on the cooking pot, rising steam will condense on the lid and return to the cooking pot. If the lid is not on, more steam will come out of the pot and the weight loss will be greater. After recognizing whether a lid is on or not, the power of the heating device can be adjusted back to the power provided for the cooking process.

In convenient developments, the weight loss of a cooking vessel is compared to the predetermined weight loss for the power used. If the weight of the cooking pan decreases too quickly, this indicates that liquid has been spilled.

Other advantages and characteristics of the present invention are deduced from the exemplary embodiment that are explained below with reference to the attached figures.

In the figures they show:

FIG. 1 a purely schematic representation of a cooktop device according to the invention in perspective view;

Figure 2 a purely schematic representation of a cooktop device according to the invention in one from above;

Figure 3 a purely schematic representation of a cooktop device according to the invention in a side view;

Figure 4 a purely schematic detailed view of area B of Figure 3; Y

Figure 5 a purely schematic weight curve of a cooking container during a cooking process.

Figure 1 shows a hob device 1 according to the invention in a purely schematic way, which in the exemplary embodiment shown is configured as a hob device 1 for installation in a hob 100.

The hob device 1 comprises a housing device 2 which, in the exemplary embodiment shown, is inserted into a corresponding recess in the hob 100. In the housing device 2, among other things, electronics are provided of power and, in the exemplary embodiment shown, a plurality of inductors 7 of a heating device 8, through which cooking vessels can be heated on the cooking plate device 1.

For placing cookware on the cooktop device 1, a placement plate 4 is provided, which is provided with a glass-ceramic panel 9 in the shown embodiment. This positioning plate 4 rests on weighing devices 5 which are fixed to a frame device 3. As a result, the force acting on the positioning plate 4 can be accurately determined by means of the weighing devices. weighing 5.

It is also indicated that on the positioning plate 4 several fires 10 are available, of which two fires 10 are shown purely schematically in the illustration shown.

The cooktop device 1 further comprises a cookware identification device 50, which is integrated into the cooktop device 1 in the exemplary embodiment shown. In the embodiment shown, the identification device of the cooking container 50 is provided by the inductors 7 of the cooking plate device 1. Both the position of the pot and the size of the pot can be optimally determined by changes of phase in inductors.

By evaluating the data from the weighing devices 5 or the weighing sensors and the cookware identification device 50, a highly detailed two-dimensional map of the positioning plate 4 or the weight distribution on the positioning plate 4 can be determined For example, a weight change can be determined very precisely for each individual cookware using the weight sensors and cookware identification, even when multiple cookware are upright.

In Figure 2, the cooktop device 1 shown in Figure 1 is shown in a purely schematic view from above. The frame device 3 to which the weighing devices 5 are attached is also recognized here. The positioning plate 4 rests on the weighing devices 5 in such a way that the forces acting on the positioning plate 4 can be evaluated via of weighing devices 5.

In this top view it can also be seen that a plurality of mold sections 6 are provided in the frame device 3, through which contact can or must be made with the weighing devices 5. In the illustrated embodiment, Six mold sections 6 are provided, three of which are provided on one longitudinal side 11 and three on the opposite longitudinal side 12.

Depending on the configuration of the cooktop device 1 and depending on the desired accuracy, a different number of weighing devices 5 can be integrated into the cooktop device 1. In particular, at least two weighing devices 5 are provided , which are then preferably arranged on different longitudinal sides 11, 12.

In the embodiment shown, three weighing devices 5 are provided, two of which are arranged on the longitudinal side 11 and one weighing device 5 on the other longitudinal side 12. The weighing devices 5 are provided or arranged or fixed in the mold sections 6 such that the weighing devices 5 form a substantially equilateral triangle. This is indicated purely schematically by broken lines.

With such an arrangement of the weighing devices 5 in the form of an equilateral triangle, the weight change on the positioning plate 5 can be determined in a positionally accurate manner. For example, the weighing sensors alone can determine where on the positioning plate 4 a weight change occurs.

Together with the cookware identification device 50, this weight change can be assigned to a specific cookware, for example, with the combination of weighing and cookware identification sensors that makes it possible to perform a very specific evaluation of the cookware. weight change.

If, for example, a weight relief is detected at a certain point on the setting plate 4, the cookware identification device 50, which is provided here by the inductors 7 of the cooktop device 1, can recognize that weight relief is occurring in an area on the edge of the cooking pan. For example, it can be concluded that weight relief is achieved by tilting the pot by lifting a handle from the pot.

A purely schematic side sectional view of a cooktop device according to the invention is shown in figure 3. The dotted boxes above and below the cooktop device 1 indicate that the cookware identification device 50 can be assigned to the cooktop device 1 according to the configuration and is provided, for example, by inductors 7.

In other configurations, cookware identification device 50 may be assigned to cooker 1 or placement plate 4 as before, with cookware identification device 50 then integrated, for example, into the device to operate the cooktop device 1. According to the invention, it is also possible to manually identify the cooker. So, for example, a user can use the operating device to configure what type of cooking container he is using so that, for example, the diameter of the bottom of the pot is known. A specific fire could then also be assigned to the cookware to determine the position of the cookware on the placing plate if multiple cookware is used. Such information can, for example, be stored in the operating device and / or the control device or it can be added manually by a user.

The dotted box on the cooktop device 1 indicates that the cookware identification device 50 can also be designed as a separate component, whereby the cooker identification device 50 comprises at least one capture device. imager 51 such as, for example, a camera 52. Such an external cookware identification device 50, for example in the form of a camera 52, can advantageously be integrated, inter alia, into an extractor hood on the cooktop device 1.

Efficient detection of certain cookware can also be achieved by such a cooker identification device 50 in the form of an image capture device 51. Thus, among other things, the position of the pot and the pot type of various cookware on the cooktop device 1 or on the placement plate 4. In addition, such an optical cookware identification device 50 can also be used to quickly and easily identify whether a lid is placed on a cooking container or not and / or what is the fill level in a cooking container.

For example, by determining the fill level of a certain cooking container, the liquid reduction can be optimally controlled. Then, for example, the thickening or reduction of the sauces by evaluating the data from the weighing devices 5 and the cooking vessel identification device 50 can be optimally controlled or regulated depending on the configuration of the weighing device. hob.

In figure 4, an enlarged detail of the section called "B" in figure 3 is shown in a purely schematic way. Here it is shown once again, purely schematic, how a weighing device 5 is arranged in a mold section 6 of the frame device 3.

With a cooktop device 1 configured in this way, a particularly convenient cooking assistant can be provided to the user. For example, automated programs can use data from weighing devices 5 and cookware identification device 50 to control cooking processes.

In figure 5, the weight curve in a certain section of a cooking process over time is shown in a purely schematic way. The curve profile shown shows how boiling point recognition can be provided by the cooktop device 1 according to the invention using the weighing devices 5 and the cookware identification device 50.

Therefore, using the determined data from the weighing devices 5 and the cookware identification device 50, a weight curve of a specific cookware is controlled on the setting plate 4. At time t0, the weight of a specific cookware is made up of the weight of the cookware and the food in the cookware, in this case water.

The cooking pot is heated by means of a heating device and the weight does not change initially as the liquid in the cooking pot must be heated first. At time t1, a lid was placed on the cookware, which can be recognized here by an increase in specific gravity when a specific cookware has been recognized by cookware identification device 50 and the weight of the lid for this cooking container. Otherwise, the rest position of a lid can also be determined experimentally as described below.

As the process progresses, the water begins to evaporate, which means that the weight of the cooking container begins to decrease. A boiling point can be recognized by the fact that the weight loss becomes constant over time.

At time t2, the lid was removed from the cooking pan again, which is recognized by a specific weight reduction. At time t3, cold liquid was filled into the cooking vessel, the lid being placed on the cooking vessel again at time t4.

By adding cold liquid, the contents of the pot no longer boil, which means that the weight remains essentially constant. From the moment t5, a decrease in weight per unit of time can be detected again, and a boiling point can be recognized again due to the fact that the decrease in weight a over time is constant.

In general, when such a cooktop device is operated, it can be effectively detected that a boiling point is reached. The weight of a cooking container is measured essentially continuously during a cooking process. In particular, so many measurement points are recorded that a weight curve can be reliably determined.

If the liquid in the cooking pot has already reached boiling temperature, the temperature of the liquid remains constant even when power is supplied. All the energy supplied is converted into evaporation. From It follows that the cooking container loses weight in proportion to the power supplied.

With water, for example, this is about 87.7 g / min with 3.3 kW heat output and about 26.6 g / min with 1 kW. Weight loss can be determined by the following formula:

p

m amount of water per time [^]

P supplied heat power [kW]

AH evaporation enthalpy 2257

With conventional cooktops, a user often assesses the intensity of a boiling process based on the formation of bubbles in the cookware, for example a low, medium or high boil. To create a uniform low-boiling impression for different pot diameters, the area of the bottom of the pot must be taken into account. A larger diameter pot is supplied with more power than a smaller one to create a uniform impression of weak boiling. The power density and therefore the weight loss per unit of time and area remains constant.

For example, for a low boiling point, this is about 3.7 W / cm2. For an average boiling of approximately 5.2 W / cm2 and for a strong boiling approximately 8.2 W / cm2. The information on the pot area is determined in the case of the cooktop device 1 according to the invention by the cookware identification device 50. In the shown embodiment, the inductors 7 of the device Heater 8 are used to determine the size of the container. The diameter of the container is determined from the electrical parameters of one or more induction generators by a phase change. The cookware identification device 50 is therefore integrated into the cooktop device 1 in the exemplary embodiment shown. But in other configurations the cookware identification device 50 can also be provided as a separate component. For example, the cookware identification device 50 may include at least one image capture device 51, which is available, for example, via a camera 52. Preferably, a camera 52 can be integrated into a range hood above the hob device.

This means that to set the boil impression in a pot filled exclusively with water, only the diameter of the base of the pot is actually required and the desired power density can be set using the power of the fire. Unfortunately, this controlled operation does not work if there is a time-varying heat sink in the pot, for example a food to be heated. Some of the steam bubbles condense in the food and fewer steam bubbles reach the surface, which means that the impression of boiling changes.

This disturbance variable can be taken into account when evaluating weight loss over time according to the invention, since the time-varying heat sink is included in this measurement variable. The steam that condenses on the food does not come out of the pot and weight loss is reduced over time. The power can then be continuously adapted to the heat demand of the food until the weight loss is restored in the time and area required for the desired boiling impression.

For example, a weight loss of approximately 0.1 g / min per cm2 at the bottom of the pot can be used for a weak boil, for an average boil of approximately 0.14 g / min per cm2 and for a boiling intense of 0.21 g / min per cm2.

For a small pot with a diameter of 14 cm and a low boil, this means a weight change of 16 g / min. Scale measurements have shown that it is possible to regulate the cooking power with a resolution of 1 g which is well below the range where boiling noises can be heard.

If cold foods are now added to the boiling water, this can be seen in the absolute change in weight of the pot, but also in the change in weight over time. Rising steam bubbles condense on cold food and the pot loses less weight with constant power. Similarly, the boiling intensity also decreases because not as many vapor bubbles reach the surface.

The control then increases production until the desired weight loss over time is achieved again. If a lid is placed on the pot, this can also be determined by the absolute change in weight, since the lid has a certain weight. As with adding cold foods, the weight change will initially be less as the steam condenses on the lid. Regulation also compensates for this.

Information about the presence of the lid can be used, for example, to reduce the continuous cooking power in order to avoid spillage. If the pot with the lid on and an indefinite amount of food was placed on the cooktop, an absolute change cannot be used to determine if the lid is on the pot.

In this case, it is possible to briefly interrupt the power supply once the boiling point has been reached. In the case of a pot with a lid, the absolute weight remains constant because the lid prevents evaporation. With a pot without a lid, the water on the surface will evaporate and the weight will decrease even more. At the same time, with the weight the temperature of the water also drops. This allows you to measure whether the lid is on the pot or not. If a lid is placed on the pot, the rising steam will condense and the condensate will return to the pot. Therefore, the weight change is different for a cooking container with a lid than for a saucepan without a lid.

In general, during a heating process, all the energy is used to heat the water. Only when the water has reached a certain temperature does the water begin to evaporate. Only part of the thermal energy is used to heat the water. The water temperature curve becomes flatter.

As the temperature increases, more and more water in the form of steam comes out of the pot, the temperature curve flattens until the boiling point is reached. So the curve is horizontal.

For the weight of the pot this means that it is constant at first and then decreases more and more until the decrease in weight per unit time becomes constant at the boiling point. In this way the boiling point can be identified.

The efficiency of the parboiling process can be increased by limiting the weight loss per unit time to a maximum value. In this way, a higher percentage of energy is applied in heating the water without slowing down the heating process.

By determining the weight loss at a precise position, it is thus possible to determine the cooking behavior in individual cooking vessels on the placing plate 4. Thus, as described above, it is possible to identify the boiling point of the cooking vessels. individual. In other application examples, continuous cooking can also be optimally controlled or liquid reduction can be monitored, verified and controlled.

In general, it is possible according to the invention that the heat supply or the heat output for certain cooking vessels is optimally adapted to the current state of the contents of the cooking vessel by means of the cooking plate device 1 configured in accordance with the invention, thereby saving emissions and energy.

Furthermore, the cooking container identification device 50 and the weighing sensor system make it possible to detect certain movements in or on a cooking container and convert them into at least one control signal. For example, it is possible that a stirring movement can be recognized in a pot, the weight sensing system being so sensitive that even the direction of the stirring movement can be recognized.

Furthermore, displacement and / or rotation of a cooking container can be recognized, and such movements can initiate certain actions. For example, the cookware identification device and the weighing sensor system can detect if a cookware is being removed from a particular fire. The previously used fire can be put out, for example. Furthermore, strong shaking movements and / or the removal of a lid can also be recognized, so that, for example, external devices such as a cooker hood can also be operated with a different power.

If you lose weight too quickly, you can also detect liquids that spill, for example, since the weight decreases faster than it corresponds to the amount of heat supplied.

List of references

1 Cooktop device

2 Housing device

3 Frame device

4 Placement plate

5 Weighing device

6 Mold sections

Inductor

Heating device

Glass ceramic panel

Fire

Longitudinal side

Longitudinal side

cookware identification device Image capture device

Camera

Worktop

Claims (13)

1. Cooking plate device (1) comprising at least one positioning plate (4) that is configured to receive at least one cooking container, at least one heating device (8) that is configured to supply heat output to a cooking container placed on the placing plate (4) to heat a fluid in the cooking container, at least one control device, by means of which the supply of the calorific power can be controlled, and at least one, in particular to the least two weighing devices (5) that are configured to detect at least one weight acting on the positioning plate (4) in the installed position of the cooking plate device (1), characterized in that the positioning plate ( 4) is assigned at least one cooking vessel identification device (50) which is configured to detect the at least one cooking vessel placement surface arranged on the placement plate (4 ), the control device being configured to show a development of the change in the at least one weight to determine the force per weight, in which The control device is configured to control the heating device (8) as a function of the quotient of the time profile of the at least one force per weight and the placement surface. Cooktop device (1) according to claim 1, wherein the cooktop device (1) comprises a control device that is configured to allocate the at least one force by weight and the at least a placement surface to a cooking container. Cooktop device (1) according to one of the preceding claims, in which the control device is configured to calculate the time after which a certain boiling impression occurs and / or to regulate it in the long term to a certain impression of boiling, in which a boiling impression is determined by the size and number of rising bubbles in the fluid. Cooktop device (1) according to one of the preceding claims, characterized in that three weighing devices (5) are provided, which are arranged in particular in the shape of an equilateral triangle. Cooktop device (1) according to one of the preceding claims, wherein the cooktop device (1) comprises an input device that is configured to record an input from the user, in particular a printout. desired boiling point. Method for operating a cooktop device (1) according to one of the preceding claims, wherein the boiling impression of its fluid is determined by the size and number of rising bubbles in the fluid and the procedure comprises the following stages: a) the at least one force per weight of the at least one fluid cooking container is determined by the weighing devices (5) during preparation continuously or at specific time intervals or at specific times; b) the at least one fluid is fed with calorific power through the heating device (8); c) the information of the at least one determined force by weight is fed to a control device for its evaluation; characterized by what d) by means of a cooking vessel identification device (50) the at least one placement surface or the size of the pot is determined, the vessel cross-section of at least one cooking vessel; e) the at least one positioning surface and the at least one force by weight are assigned to at least one heating device (8) by means of the control device; f) in which the impression of boiling of the liquid is inferred by determining the size of the pot or the cross section of the cooking vessel and calculating the proportions of the power supplied, the weight loss due to evaporation of the liquid or the rate of weight loss, the time and boiling impression are related by calculations and are derived from each other; g) and the supply of heating power is controlled by the control device to influence the boiling impression. Method according to claim 6 above, in which at least one movement parameter is determined. Method according to at least one of claims 6 or 7, in which at least one movement of a cooking container is converted into at least one control signal. Method according to at least one of claims 6 to 8, in which a user input is recorded by an input device and at least one of the following steps is performed: aa) the current boil print is defined and / or stored in the control device as the desired boil print; bb) user input is used to select a predetermined desired boil print or stored desired boil print; cc) the control device controls the supply of calorific power to regulate the boiling impression as a function of the desired boiling impression. Process according to at least one of claims 6 to 9, in which the supply of heat output is controlled on the basis of the evaluation of the development of the boiling impression. Method according to at least one of claims 6 to 10, in which a boiling point detection is carried out for at least one cooking vessel. Method according to at least one of claims 6 to 11, in which the state of the cooking container is recognized in at least one cooking container and / or is recognized by the control of the heating device and the detection of weight if a lid is resting on a cooking container. Process according to at least one of claims 6 to 12, in which the change in weight of a cooking container is compared with the predetermined change in weight for the power used.