• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Apparatus and cooking method associated thereto, wherein said apparatus (1) comprises an induction plate (2) arranged to receive a cooking vessel (R); a power unit (3) configured to supply electrical power (E) to the induction plate (2); and a control unit (4) configured to regulate the electric power supplied. Said apparatus (1) additionally comprises a temperature control device (10) having a first temperature probe (11) configured to measure a first temperature (T1) associated with a cooking medium (M); and a second temperature probe (12) configured to measure a second temperature (T2) associated with a food (F) immersed in the cooking medium (M). Said device (10) is configured to communicate with the control unit (4), allowing to regulate the electric power according to the values of the first and second temperature (T1, T2). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2572614A1
    申请号:ES201630076
    申请日:2016-01-22
    公开日:2016-06-01
    发明作者:Joan ROCA FONTANÉ；Salvador BRUGUÉS FONTANÉ
    申请人:Cata Corporacion 2000 S L；Cata Corporacion 2000 Sl；
    IPC主号:
    专利说明:

    APPARATUS AND COOKING METHOD

    DESCRIPTION

    Field of the invention 5
    The present invention relates to an induction cooking apparatus that has precise control of the temperature of the cooking medium and the temperature of the central part of the food, especially designed for domestic use and restaurants.

    The present invention also relates to a cooking method associated with cooking appliances. 10

    Background of the invention
    Current cooking techniques increasingly require the use of appliances and utensils that allow greater control of the main cooking parameters (time, pressure and temperature), in order to cook the food in an optimal way that allows it to fully exploit its 15 quality and organoleptic properties.

    One of the easiest ways to control the temperature is the use of thermometers, through which you can visualize the cooking temperature in a timely manner. However, these utensils do not usually communicate with the cooking apparatus, so that the temperature control is carried out manually, and therefore, they do not allow stable and precise cooking to ensure proper cooking of the food.

    In other cases, the temperature sensor is integrated in the cooking vessel itself, in order to be able to measure its temperature during the cooking process. For example, document US20150208845A1, shows a cooking vessel on the base of which one or more sensors are arranged that allow to obtain an average value of the temperature of the container. This utensil incorporates a communication module that transmits said value in real time to an external device (such as a tablet or mobile phone), which in turn gives the precise instructions to a user to manually adjust the heat output of a device. Cooking Thus, although the temperature of the container is controlled automatically, the adjustment of the container is still carried out manually.

    In any case, in the known induction cooking apparatus, the regulation of the heat output is mainly based on the control of the temperature of the cooking vessel or
    of the cooking medium. However, this type of control is insufficient for certain foods, which due to certain particularities thereof, require specific control of both the temperature of the cooking medium (water, sauce, broth, oil, etc.) and the temperature inside the food itself (that is, the temperature at which the central part or core of the food is during cooking). So many times, the cooking process 5 ends without the interior temperature of the food has reached the optimum point for consumption, or once it has exceeded it.

    The present invention solves the above-mentioned problem, by means of an apparatus and cooking method that allows to automatically and accurately regulate the heat output in function of two different temperatures. Of which, one of them is associated with the cooking medium contained within the cooking vessel, while the other is directly associated with the central part or core of a food partially or totally submerged in said cooking medium. This allows to conclude the cooking process at the right moment when the central part or core of the food reaches the optimum temperature for its consumption, independently of other factors, such as for example the type of cooking medium or the thickness of the food. It also allows cooking with the steam that can generate said cooking medium (water, broths, infusions, wines, etc.) in a controlled way.

    Description of the invention
    According to a first protection object, the present invention relates to a cooking apparatus comprising:
     at least one induction hob arranged to receive a cooking vessel;
     a power unit configured to supply electrical power to the induction board; and 25
     a control unit configured to regulate the electrical energy supplied by the power unit.

    Said apparatus is characterized in that it additionally comprises a temperature control device having:
     a first temperature probe configured to measure a first temperature directly associated with a cooking medium (water, sauce, broth, oil, steam, wines, infusions, etc.) contained within the cooking vessel; Y
     a second temperature probe configured to measure a second temperature associated with a food, preferably associated with the central part or core thereof, which is
    It is partially or totally submerged in the cooking medium.

    In turn, said temperature control device is configured to communicate with the control unit, allowing to regulate the electrical energy supplied by the power unit according to the values of the first and second temperature measured during the process. Cooking

    The control unit can be programmed through a user interface, allowing the user to enter, among other parameters, the cooking temperature and the desired food temperature at the end of the cooking process. In this way, the user can program the cooking process so that it concludes when the central part or core of the food reaches the optimum temperature for consumption, regardless of other factors (type of cooking medium, thickness of the food, presence of steam, etc.)

    This allows the cooking appliance to be especially suitable for carrying out the following 15 types of cooking:
    - cooking vacuum packed food, immersing them in a water bath;
    - cooking food inside containers (glass jars, etc.), without vacuum, immersing them in a water bath;
    - cooking food submerged directly in various liquid cooking media 20 (oils, sauces, broths, water, wines, infusions ...);
    - steam cooking by controlling the temperature of the cooking liquid.

    In the same way, the device also allows cooking in a traditional way, that is, boiling, sauteing, frying, braising, ironing, etc. 25

    The user interface allows you to program the control unit from a keypad arranged on the device itself, or via Bluetooth from a smartphone or tablet using a mobile APP application (Android, IOS). As an example, from the APP you can select a recipe with the previously defined cooking parameters, send it to the cooking device, and then validate it by pressing a button on the device itself to start the process. Once started, the application allows you to visualize the different cooking parameters (cooking medium temperature, food temperature, remaining cooking time, etc.).

    The cooking apparatus of the present invention offers multiple operating options for
    carry out the regulation of the electrical energy received by the induction hob (and therefore, of the heat output supplied by said hob to the cooking vessel) depending on the values of the first and second temperatures measured during the cooking process

    According to a first mode of operation, especially suitable for maximizing the advantages of the apparatus, the user enters a setpoint temperature of the cooking medium T1C and a setpoint temperature of the food T2C. The control unit compares the first temperature T1, measured by the first probe, with the setpoint temperature of the cooking medium T1C, and increases the electrical energy that feeds the induction hob until the first temperature T1 reaches the value of the setpoint of cooking medium T1C. 10 At that time, the device issues a warning (light, acoustic, through the mobile APP application, etc.) so that the user enters the food into the cooking vessel. Then, the control unit adjusts said energy to keep the first temperature T1 stable at the setpoint temperature of the cooking medium T1C. During cooking, the control unit compares the second temperature T2, measured by the second probe, with the setpoint temperature of the cooking medium T1C, until it finally cuts off the power supply when the second temperature T2 reaches the value of the food setpoint temperature T2C. It is a sensitive and stable regulation system, capable of rapidly increasing the temperature of the cooking medium, but at the same time effectively controlling it so that the second temperature T2 does not exceed the temperature of the food setpoint T2C.

    According to a second mode of operation, the user enters the setpoint temperature of the cooking medium T1C and the cooking time tC. The control unit compares the first temperature T1 with the setpoint temperature of the cooking medium T1C, and increases the electrical energy that feeds the induction hob until the first temperature T1 reaches the setpoint temperature value of the T1C cooking. At that time the device issues a warning (light, acoustic, through the APP mobile application, etc.) for the user to introduce the food into the cooking vessel. Once the user confirms the introduction of food (for example; by pressing a button on the appliance) the countdown of the cooking time tC is started. Then, the control unit adjusts said energy to keep the first temperature T1 stable at the setpoint temperature of the cooking medium T1C. After the cooking time tC has elapsed, the power supply to the induction plate is cut off.
     35
    The temperature control device has an especially suitable design to facilitate its adaptation to a wide variety of cooking vessels (pans, paellas, pots, pans, etc.). In this sense, in order not to hinder the user, it preferably presents a wireless communication with the control unit.
     5
    According to a preferred embodiment of the temperature control device, the first temperature probe comprises:
     a clamping end adapted to be fixed to the cooking vessel, and configured to establish a physical or wireless communication with the control unit to transmit the values of the first and second temperatures; 10
     a first measurement end having a first temperature sensor configured to measure the first temperature; Y
     a first intermediate section that joins the clamping end with the first measuring end, and is made of a semi-rigid material that allows it to be adapted to the geometry of the cooking vessel. fifteen

    The first temperature probe comprises a connection port, for example USB or micro USB, which allows the connection of the second temperature probe. In turn, said connection port allows to establish a physical communication by wiring with the cooking appliance, or with any other power supply (wall socket, USB or 20 micro USB adapter, laptop, etc.), in order of being able to charge the battery of the temperature control device, or to be able to transmit data to another electronic device.

    According to a preferred embodiment of the temperature control device, the second temperature probe comprises:
     a connection end adapted to connect to the first temperature probe, preferably to the connection port of said first probe, via a USB or micro USB terminal;
     a second measurement end having a second temperature sensor configured to measure the second temperature; and 30
     a second intermediate section that joins the connecting end with the second measuring end, and which is made of a flexible or semi-rigid material that allows the second measuring end to be taken to the central food part.

    To facilitate the insertion of the second measuring end into the central part or core of the
    food, the second temperature sensor has a pointed shape configured to dig into the food.

    According to a second object of protection, the present invention relates to a cooking method for cooking appliances in general (induction, gas, resistive, etc.) with the ability to program and control.

    Said cooking method comprises the following steps:
    a) arrange a cooking vessel on a cooking appliance;
    b) supply a heating power to the cooking vessel; 10
    c) measuring a first temperature T1 associated with a cooking medium contained within the cooking vessel;
    d) measure a second temperature T2 associated with a food, preferably associated with the central part or core thereof, partially or totally submerged in the cooking medium; Y
    e) regulate the heat output based on the values of the first and second temperature T1, T2.

    In turn, stage e) includes the stages of:
    e.1) enter a setpoint temperature of the cooking medium T1C in the cooking apparatus;
    e.2) enter a setpoint temperature of food T2C in the cooking apparatus; twenty
    e.3) compare the first temperature T1 with the setpoint of the cooking medium T1C;
    e.4) increase the heat output until the first temperature T1 reaches the setpoint temperature of the cooking medium T1C;
    e.5) adjust the heat output to keep the first temperature T1 stable at the value of 25 the setpoint of the cooking medium T1C;
    e.6) compare the second temperature T2 with the setpoint of the cooking medium T1C; Y
    e.7) stop the supply of heat power when the second temperature T2 reaches the setpoint temperature of the food T2C. 30

    The apparatus and the cooking method of the present invention allow "low temperature" cooking, "low temperature" being understood as a temperature lower than that which would be used with traditional cooking methods. Therefore, by reducing the cooking temperature with respect to that of traditional cooking, the cooking time is also extended. Thanks to this, the food is cooked 35
    a softer and more natural way, while preserving its properties (nutrients, flavor, texture ...), while preventing it from burning or drying out.

    Brief description of the drawings
    Next, a series of drawings that help to better understand the invention and that expressly relate to an embodiment of said invention which is presented as a non-limiting example thereof is described very briefly.

    Figure 1 represents a perspective view of the cooking apparatus of the present invention, according to a first application example for a pan-type cooking vessel. 10

    Figure 2 represents a block diagram of the cooking apparatus.

    Figure 3 represents a top plan view of the cooking apparatus.
     fifteen
    Figure 4 represents a bottom plan view of the cooking apparatus.

    Figure 5 represents a front view of the cooking apparatus.

    Figure 6 represents a dorsal view of the cooking apparatus. twenty

    Figure 7 represents a first profile view of the cooking apparatus.

    Figure 8 represents a second profile view of the cooking apparatus.
     25
    Figure 9 represents a sectional view along the line A-A of Figure 3.

    Figure 10 represents a perspective view of the first temperature probe.

    Figure 11 represents a profile view of the first temperature probe. 30

    Figure 12 represents a front view of the first temperature probe.

    Figure 13 represents a top plan view of the first temperature probe.
     35
    Figure 14 represents a bottom plan view of the first temperature probe.

    Figure 15 represents a perspective view of the second temperature probe.

    Figure 16 represents a perspective view of the cooking apparatus of the present invention, 5 according to a second application case for a pot-type cooking vessel.

    Figure 17 represents a perspective view of the cooking apparatus of the present invention, according to the first example of application and in loading regime.
     10
    Figure 18 represents a perspective view of the cooking apparatus of the present invention, according to the second example of application and in loading regime.

    Detailed description of the invention
    As seen in Figures 1 and 2, the cooking apparatus (1) of the present invention comprises:
     an induction hob (2) arranged to receive a cooking vessel (R), in this case a pan;
     a power unit (3) configured to supply electrical energy (E) to the induction board (2); and 20
     a control unit (4) configured to regulate the electrical energy (E) supplied by the power unit (3), which can be programmed via a user interface (5).

    Said apparatus (1) is characterized in that it additionally comprises a temperature control device (10) having:
     a first temperature probe (11) configured to measure a first temperature (T1) directly associated with a cooking medium (M) contained within the cooking vessel (R); Y
     a second temperature probe (12) configured to measure a second temperature (T2) associated with a food (F), preferably associated with the central part or core thereof, 30 which is submerged in the cooking medium (M) .

    According to the present example, it is a portable device (1) specially designed for domestic use, compact and easy to transport. In turn, it has a high design finish and an easy to clean glass surface. In this case, the induction plate (2) has 35
    a single focus that integrates a coil of about 2 kW of power with a diameter of about 210 mm. However, in other embodiments, the cooking apparatus (1) could consist of a fixed induction cooker, integrated in the hob of a cooker, comprising an induction hob (2) with one or more spotlights, with corresponding units of power (3) and control (4).
     5
    The temperature control device (10) is configured to communicate with the control unit (4), allowing to regulate the electrical energy (E) supplied by the power unit (3) according to the values of the first and the second temperature (T1, T2) measured during the cooking process. According to the present example, the temperature control device (10) has an adapter (13) for its correct attachment to a low-rise cooking vessel (R).

    The cooking method that can be carried out by the cooking apparatus (1) comprises the following steps:
    a) place the cooking vessel (R) on the induction hob (2) of the cooking appliance (1); fifteen
    b) supplying a heat output (Q) to the cooking vessel (R), where said heat energy is obtained from the electrical energy (E) supplied by the power unit (3) to the induction hob (2);
    c) measuring a first temperature (T1) associated with the cooking medium (M) contained within the cooking vessel (R), by means of the first temperature probe (11); twenty
    d) measure a second temperature (T2) associated with a food (F) submerged in the cooking medium (M), using the second temperature probe (11); Y
    e) regulate the heat output (Q) according to the values of the first and second temperature (T1, T2) by means of the control unit (4), where said values of the first and second temperature (T1, T2) are communicated wirelessly by the temperature control device (10) to the control unit (4).

    In turn, stage e) includes the stages of:
    e.1) enter a setpoint temperature of the cooking medium (T1C) in the cooking apparatus (1), via the user interface (5); 30
    e.2) enter a food setpoint temperature (T2C) in the cooking appliance (1), via the user interface (5);
    e.3) compare the first temperature (T1) with the setpoint temperature of the cooking medium (T1C), using the control unit (4);
    e.4) increase the heat output (Q) until the first temperature (T1) reaches the value 35
    of the setpoint temperature of the cooking medium (T1C), by means of the power unit (3);
    e.5) adjust the heat output (Q) to keep the first temperature (T1) stable at the setpoint temperature of the cooking medium (T1C), using the power unit (3); 5
    e.6) compare the second temperature (T2) with the setpoint temperature of the cooking medium (T1C), using the control unit (4); Y
    e.7) stop the heat power supply (Q) when the second temperature (T2) reaches the value of the food setpoint temperature (T2C).
     10
    Figures 3 to 8 correspond to various views of the cooking apparatus (1) without the cooking vessel (R), in order to better show its construction configuration and design details.

    As can be seen in figure 3, the cooking device (1) has a touch keypad (51) that allows the user to program the control unit (4), regulate the power manually, display the status and / or operating mode, different temperatures, cooking time, etc.

    As you can see in Figures 4 and 5, the cooking apparatus (1) has a light element (6) in its front part, preferably formed by a strip of light emitting diodes (LED). twenty

    Figure 6 shows a power input (7) to allow the connection of the device (1) to the mains.

    Figure 8 shows a power port (8) to be able to charge the battery of the temperature control device (10) from the cooking apparatus itself (1), or to connect the temperature control device (10) in those cases in which the transmission of data is done through a physical communication through a cable.

    Figure 9 shows an interior view of the apparatus (1), in which the power unit 30 (3) of the induction plate (2) is partially seen.

    As can be seen in Figures 10 to 14, the first temperature probe (11) comprises:
     a clamping end (111) adapted to be fixed to the cooking vessel (R), and configured to establish a physical or wireless communication with the control unit (4); 35
     a first measuring end (112) having a first temperature sensor (113) configured to measure the first temperature (T1); Y
     a first intermediate section (114) that joins the clamping end (111) with the first measuring end (112), and is made of a semi-rigid material that allows it to be adapted to the geometry of the cooking vessel (R). 5

    The first temperature probe (11) comprises a connection port (115), in this case micro USB, which allows the connection of the second temperature probe (12).

    As can be seen in Figure 15, the second temperature probe (12) comprises:
     a connection end (121) adapted to connect to the connection port (115) of the first temperature probe (11) via a micro USB terminal;
     a second measuring end (122) having a second temperature sensor (123) configured to measure the second temperature (T2); Y
     a second intermediate section (124) that joins the connecting end (121) with the second measuring end (122), and is made of a flexible or semi-rigid material that allows the second measuring end (122) to be carried to the central food part (F).

    To facilitate the insertion of the second measuring end (122) into the central part or core of the food, the second temperature sensor (123) has a pointed shape configured to drive into the food (F).

    Figure 16 shows the cooking apparatus (1) operating with a cooking vessel (R) of the pot type. As can be seen, in this case the temperature control device (10) does not require the adapter (13) for its correct fastening to a cooking vessel (R), but uses magnetic fastening means formed by two magnets permanent (117).

    Figures 17 and 18 show two application examples in which the temperature control device (10) is connected by wiring (116) to the cooking apparatus (1). 30
    权利要求:
    Claims (14)
    [1]

    1.- Cooking appliance, comprising:
     an induction hob (2) arranged to receive a cooking vessel (R);
     a power unit (3) configured to supply electrical energy (E) to the induction board (2); Y
     a control unit (4) configured to regulate the electrical energy (E) supplied by the power unit (3);
    said apparatus (1) characterized in that it comprises a temperature control device (10) having:
     a first temperature probe (11) configured to measure a first temperature (T1) associated with a cooking medium (M) contained within the cooking vessel (R); Y
     a second temperature probe (12) configured to measure a second temperature (T2) associated with a food (F) submerged in the cooking medium (M);
    wherein said temperature control device (10) is configured to communicate with the control unit (4), allowing to regulate the electrical energy (E) supplied by the power unit (3) according to the values of the first and of the second temperature (T1, T2).

    [2]
    2. Cooking appliance according to claim 1, characterized in that the control unit (4) 20 can be programmed via a user interface (5), allowing the user to enter a set temperature of the cooking medium (T1C) and a setpoint food temperature (T2C).

    [3]
    3. Cooking appliance according to claim 2, characterized in that the user interface (5) allows to program the control unit (4) from a keypad (51) arranged in the device itself 25 (1), or from a telephone smart or tablet using a mobile app APP.

    [4]
    4. Cooking appliance according to any one of claims 1 to 3, characterized in that the temperature control device (10) has a wireless communication with the control unit (4). 30

    [5]
    5. Cooking appliance according to any of claims 1 to 4, characterized in that the first temperature probe (11) comprises:
     a clamping end (111) adapted to be fixed to the cooking vessel (R), and configured to establish a physical or wireless communication with the control unit (4); 35
     a first measuring end (112) having a first temperature sensor (113) configured to measure the first temperature (T1); Y
     a first intermediate section (114) that joins the clamping end (111) with the first measuring end (112), and is made of a semi-rigid material that allows it to be adapted to the geometry of the cooking vessel (R). 5

    [6]
    6. Cooking appliance according to any of claims 1 to 5, characterized in that the first temperature probe (11) comprises a connection port (115) that allows the connection of the second temperature probe (12).
     10
    [7]
    7. Cooking appliance according to any of claims 1 to 6, characterized in that the second temperature probe (12) comprises:
     a connection end (121) adapted to connect to the first temperature probe (11);
     a second measuring end (122) having a second temperature sensor (123) 15 configured to measure the second temperature (T2); Y
     a second intermediate section (124) that joins the connecting end (121) with the second measuring end (122), and which is made of a flexible or semi-rigid material that allows the second measuring end (122) to be carried to the central food part (F). twenty

    [8]
    8. Cooking appliance according to claim 7, characterized in that the second temperature sensor (123) is configured to drive into the food (F).

    [9]
    9.- Cooking method comprising the following stages: 25
    a) arrange a cooking vessel (R) on a cooking appliance (1); Y
    b) supply a heating power to the cooking vessel (R);
    said method characterized in that it further comprises the steps of:
    c) measuring a first temperature (T1) associated with a cooking medium (M) contained within the cooking vessel (R); 30
    d) measure a second temperature (T2) associated with a food (F) submerged in the cooking medium (M); Y
    e) regulate the heat output based on the values of the first and second temperatures (T1, T2).
     35
    [10]
    10. Cooking method according to claim 9, characterized in that step e) comprises the steps of:
    e.1) enter a setpoint temperature of the cooking medium (T1C) in the cooking apparatus (1);
    e.2) Enter a food setpoint temperature (T2C) in the cooking appliance (1); 5
    e.3) compare the first temperature (T1) with the setpoint temperature of the cooking medium (T1C);
    e.4) increase the heat output until the first temperature (T1) reaches the setpoint temperature of the cooking medium (T1C);
    e.5) adjust the heat output to keep the first temperature (T1) stable at value 10 of the setpoint temperature of the cooking medium (T1C);
    e.6) compare the second temperature (T2) with the setpoint temperature of the cooking medium (T1C); Y
    e.7) stop the heat power supply when the second temperature (T2) reaches the value of the food setpoint temperature (T2C). fifteen

    [11]
    11.- Temperature control device for cooking appliances, characterized in that it comprises:
     a first temperature probe (11) configured to measure a first temperature (T1) associated with a cooking medium (M) contained within the cooking vessel (R); and 20
     a second temperature probe (12) configured to measure a second temperature (T2) associated with a food (F) submerged in the cooking medium (M);
    wherein said temperature control device (10) is configured to communicate with a cooking appliance (1).
     25
    [12]
    12. Temperature control device for cooking apparatus according to claim 11, characterized in that the first temperature probe (11) comprises:
     a clamping end (111) adapted to be fixed to the cooking vessel (R), and configured to establish a physical or wireless communication with the cooking apparatus (1);
     a first measuring end (112) having a first temperature sensor (113) 30 configured to measure the first temperature (T1); Y
     a first intermediate section (114) that joins the clamping end (111) with the first measuring end (112), and is made of a semi-rigid material that allows it to be adapted to the geometry of the cooking vessel (R).
     35
    [13]
    13. Temperature control device for cooking appliances according to any of claims 11 to 12, characterized in that the first temperature probe (11) comprises a connection port (115) that allows to establish a physical communication by wiring (116 ) with the cooking appliance (1).
     5
    [14]
    14. Temperature control device for cooking apparatus according to any of claims 11 to 13, characterized in that the second temperature probe (12) comprises:
     a connection end (121) adapted to connect to the first temperature probe (11); 10
     a second measuring end (122) having a second temperature sensor (123) configured to drive into the food (F) and measure the second temperature (T2); Y
     a second intermediate section (124) that joins the connecting end (121) with the second measuring end (122), and which is made of a flexible or semi-rigid material that allows the second measuring end (122) to be carried to the central part of the cooking vessel (R).
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    同族专利:
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    WO2017125177A1|2017-07-27|
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    EP3369290A1|2018-09-05|
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    申请号 | 申请日 | 专利标题
    ES201630076A|ES2572614B1|2016-01-22|2016-01-22|Cooking apparatus and method|ES201630076A| ES2572614B1|2016-01-22|2016-01-22|Cooking apparatus and method|
    EP16790376.4A| EP3369290A1|2016-01-22|2016-11-03|Cooking appliance and method|
    PCT/EP2016/076535| WO2017125177A1|2016-01-22|2016-11-03|Cooking appliance and method|
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