• 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:
    In order to provide a generic device for a cooking field with better properties in terms of great comfort, a device is proposed for a cooking field (22), with a control unit (12) which is intended to have account for at least one specific heating zone parameter (26) by adapting at least one basic recipe (14) to generate at least one recipe for the embodiment (16). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2595931A1
    申请号:ES201530946
    申请日:2015-07-01
    公开日:2017-01-03
    发明作者:Jorge Mir Bel
    申请人:BSH Hausgeraete GmbH；BSH Electrodomesticos Espana SA；
    IPC主号:
    专利说明:

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    heating provided to heat the heating zone. The size of the heating zone could be, for example, the size of a heating element and, advantageously, the size of the heating zone is the size of a cooking battery resting on it. The term "size" of an object, in particular, of a heating zone and / or of a cooking battery and / or of a heating element, in the projection of the object in at least one plane, includes the concept of diameter of the object. In this way, great flexibility can be achieved.
    In addition, it is proposed that, by adapting the basic recipe, the control unit is intended to adapt at least the size of the heating zone and / or the heating power and / or the temporal duration. By adapting the basic recipe for the creation of the recipe of the embodiment, the control unit is intended to modify at least one parameter of the basic recipe. Following the adaptation made by the control unit, the basic recipe and the recipe of the embodiment differ at least in the parameter of the adapted recipe. The term "adapt" includes the concept of individualizing and / or recalculating and / or modifying. In this way, an optimal adaptation of the basic recipe to specific conditions can be achieved.
    Likewise, it is proposed that, before the adaptation of the basic recipe, the control unit is intended to issue a command requirement regarding the issuance of at least one optional parameter, in particular, of the amount of portions and / or the size of the portion to be prepared. Advantageously, the control unit is designed to adapt the basic recipe by means of the optional parameter. The control unit is provided at least to issue the command requirement. By way of example, the control unit could be provided to issue the requirement for optical and / or acoustic control and / or tactile, although, advantageously, the control unit is provided at least to emit the command requirement optically. The control unit has at least one indicator means, such as at least one liquid crystal display and / or at least one LED (light emitting diode) and / or at least one OLED (organic light emitting diode) and / or at least one display and / or at least one fluorescent indicator. The control unit is intended to issue the command requirement to the user through the control unit. The optional parameter could be, by way of example, the size of the ration to be prepared, where the user could enter the size of the ration to be prepared for a given number of rations, which could be taken into account then by the control unit when adapting the basic recipe. As an example, the optional parameter could be a combination of the number of portions and the size of the portion to be prepared, where the user could
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    Enter the size of the portion to be prepared and the quantity of portions given by the command requirement, and where the control unit could take into account the command input made when adapting the basic recipe. Preferably, the optional parameter is a number of portions that the user enters through the command requirement and that the control unit takes into account when adapting the basic recipe. The term "serving size" includes the concept of a parameter associated with the amount of a cooking product to be prepared through the recipe of the embodiment. The size of the ration could present, for example, at least two, advantageously, at least three, more advantageously, at least five and, preferably, more categories, which could be associated in each case with a determined quantity of the cooking product to be prepared, where the categories could be, for example, small and / or medium and / or large. The categories could be associated in each case, for example, with a quantity, where the association could be stored in a storage unit, for example, in the storage unit of the control unit and / or in a storage unit of another unit As an example, the portion size could be an amount greater than zero, which could indicate an amount of a cooking product to be prepared and could be indicated, for example, in grams and / or kilograms. The term "number of portions" includes the concept of an integer greater than zero that indicates the number of people for whom a cooking product is designed prepared by means of the recipe of the embodiment and / or which must be satiated with the product of cooking prepared by the recipe of the realization. The amount of portions for a given serving size is approximately or exactly proportional to the amount of a cooking product prepared by the recipe of the embodiment and / or the amount of at least one ingredient to be added to the recipe of the embodiment during its preparation. The term "control input" includes the concept of an optical and / or acoustic and / or tactile input made by the user through the control unit. In this way, the basic recipe can be adapted to any type of household, for example, to a single-person household and / or to a household composed of a large family. Regardless of the type of home and / or the size of the circle of people, an optimized recipe can be provided.
    As an example, the control unit could be provided to keep the recipe of the embodiment unchanged during its execution. Preferably, when the recipe of the embodiment is carried out, the control unit is provided to check at regular distances the correspondence of at least one value of a parameter of the recipe of the embodiment with at least one value of a corresponding parameter of the basic recipe. As an example, the control unit could be provided to compare the value to each other.
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    alternatively or additionally, the control unit could be provided to transmit at least one other unit information related to the correction, in particular, information related to the correction of the basic recipe parameter. By way of example, the other unit could make the correction of the recipe parameter following the transmission of the information related to the correction. Alternatively or additionally, the control unit could carry out the correction before transmitting the information related to the correction and then transmit the corrected basic recipe and / or the corrected recipe parameter to the other unit. The other unit could be, for example, another electronic device and / or an external database such as, for example, a database of the manufacturer of the cooking field and / or the electronic device. In this way, the optimization of the basic recipe becomes possible.
    In addition, it is proposed that the control unit be provided to receive wirelessly from at least one other unit and / or to extract from this other unit the basic recipe and / or at least one parameter of the recipe to be taken into account. As an example, the control unit could be provided to receive the basic recipe and / or the recipe parameter to be taken into account by at least one electronic transmission service, encrypted, such as, for example, by a short message and / or an electronic message and / or a data string. Alternatively or additionally, the control unit could be provided to receive from the control unit and / or an electronics of the cooking field and / or to extract from this other unit the basic recipe and / or the recipe parameter to consider. In this way, it is not necessary for the storage unit of the control unit to have a large storage capacity, and it is possible to achieve low costs.
    Likewise, it is proposed that the control unit be provided to modify the sequence of steps of the basic recipe depending on a control input made by means of a control unit. The control unit is intended to modify the temporal succession and / or a temporary juxtaposition of the basic recipe steps depending on the command input made by the command unit. In this way, you can provide and / or generate and / or vary a specific recipe regardless of the country.
    The control unit is advantageously provided to compose the basic recipe in a modular way, in particular, in the form of a flexible modular system, being provided to modify the basic recipe, in particular, the modular structure thereof, depending on a control input made through the control unit. Preferably, the control unit is intended to add at least one other recipe parameter to the basic recipe and / or to remove at least one recipe parameter from the basic recipe in


    dependence on a control input made by means of the control unit. Thanks to such a modular nature, individualization of the basic recipe can be carried out with little effort and / or in a short time.
    In addition, it is proposed that the control unit is intended to emit at least information received from another unit by means of the control unit. The information could be, for example, the lack of ingredients, where the other unit could be, for example, a cold appliance, in particular, a cooling appliance and / or a freezer, and / or an application and / or a logistics unit to monitor stocks, in particular, of food and / or ingredients. The control unit could issue a request for action through the command unit, such as the purchase of missing stocks. When adapting the basic recipe, the control unit is preferably provided to take into account at least one user setting and / or at least one user profile and / or at least one user custom. As an example, the control unit could take into account a vegetarian diet of the user and / or a preferred method of preparation of the user and / or a preference for certain ingredients. In this way, great comfort and / or a high degree of satisfaction can be achieved.
    In another embodiment, a method for putting into operation a device according to the invention for a cooking field is proposed, where at least one specific heating zone parameter is taken into account when adapting at least one basic recipe to generate At least one recipe of the realization. In this way, great comfort and / or great flexibility can be achieved.
    The device described is not limited to the application or to the embodiment described above, and may in particular have a number of elements, components, and particular units that differ from the amount mentioned herein, as long as the purpose of fulfilling the functionality described here is pursued.
    Other advantages are taken from the following description of the drawing. Examples of embodiment of the invention are shown in the drawing. The drawing, description and claims contain numerous features in combination. The person skilled in the art will consider the characteristics advantageously also separately, and will gather them in other reasonable combinations.
    They show:


    Fig. 1 a cooking field with a cooking field device, in a
    schematic top view,
    Fig 2 an adaptation of a basic recipe for the generation of a recipe from the
    realization, in schematic representation,
    Fig. 3 a schematic graph in which the power is drawn through the
    time, during the execution of the recipe of the realization, and
    Fig. 4 the basic recipe in a schematic space-time chart.
    Figure 1 shows a cooking field 22, performed as an induction cooking field, with a device 10 for cooking field 22, performed as an induction device. The cooking field 22 comprises a cooking field plate 24 which, in the assembled state, forms a part of an outer housing of the cooking field 22. The cooking field plate 24 is provided to support at least one battery of cooking. The cooking field 22 comprises several heating elements (not shown), each of which is intended to heat the cooking battery placed on the cooking field plate 24 above the heating elements. The heating elements are made as induction heating elements.
    The device 10 comprises a control unit 18 for the introduction and / or selection of operating parameters, for example, the heating power and / or the density of the heating power and / or the heating zone. Also, the control unit 18 is intended to give the user the value of an operating parameter. In addition, the device 10 comprises a control unit 12, which has a storage unit (not shown), and is intended to perform actions and / or modify settings depending on the operating parameters introduced by the control unit 18. In a heating operating state, the control unit 12 regulates the power supply to the heating elements.
    The cooking field 22 comprises a sensor unit (not shown), which is intended for the detection of the cooking battery resting on it. As an example, the sensor unit could have at least one optical sensor and / or at least one weight sensor and / or at least one electronic sensor. In the present embodiment, the sensor unit is partially made in one piece with the heating elements. The sensor unit is designed to detect the cooking battery resting on the heating elements.
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    Type of recipe parameter Recipe parameter value
    Amount of portions About 4
    Heating zone size Approximately 210 mm
    Degree of extreme heating power About 7
    Extreme heating power Approximately 280 W
    Temporary duration Approximately 291.67 s
    Once the basic recipe 14 has been adapted to create the recipe for embodiment 16, the control unit 12 starts executing the recipe for the embodiment
    16. When executing the recipe of embodiment 16, the control unit 12 checks in
    5 regular distances the correspondence of the values of the parameters of the recipe of embodiment 16 with the values of the corresponding parameters of the basic recipe 14.
    By adapting the basic recipe 14, the control unit 12 calculates the base factor of the embodiment from the heating power of the basic recipe 14 and the time duration of the basic recipe 14. When executing the recipe of embodiment 16 , the control unit 12 10 calculates the specific factor of the embodiment at regular distances from the current heating power of the recipe of embodiment 16 and of the currently planned time duration of the recipe of embodiment 16. At the start of the execution of the recipe of embodiment 16, the currently planned time duration calculated approximately corresponds to the calculated time duration of the recipe of the
    15 embodiment 16. Following the correction of the recipe parameter in the form of the temporary duration of the recipe of embodiment 16, the currently planned time duration calculated corresponds to the corrected time duration of the recipe of embodiment 16 .
    As an example, at least one external factor 38 could cause a factor deviation
    20 specific to the embodiment with respect to the base factor of the embodiment. The external factor could be, for example, the type of cooking battery and / or an insufficient coupling of at least one heating element of the heating zone to a cooking battery resting on it and / or the lack of correspondence between a battery of cooking resting on top and the heating zone assigned to the cooking battery, which could be
    25 caused by improper placement of the cooking battery. Alternatively or
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    In addition, the external factor could be a type of cooking process such as dependence on the objective of the cooking process with respect to the time duration necessary to achieve the objective.
    In case of lack of correspondence between the values of the recipe parameters, the control unit 12 automatically corrects the values of the parameters of the recipe of embodiment 16. When the values of the recipe recipe parameters are corrected embodiment 16, the control unit 12 adapts the values of the parameters of the recipe of embodiment 16 to the values of the parameters of the basic recipe 14. In an alternative embodiment, the control unit could issue by means of the unit of command a proposal so that at least the value of a parameter of the recipe of the embodiment is corrected.
    When executing the recipe of embodiment 16, the control unit 12 compares the basic evolution 30 of the basic recipe 14 with the evolution of embodiment 32 of the recipe of embodiment 16 (see Figure 3). Upon correction, the control unit 12 adapts the evolution of embodiment 32 to the basic evolution 30, and adapts the surface below the evolution of embodiment 32 to the surface below the basic evolution 30.
    In the example considered, by way of example an external factor 38 in the form of a cooking battery material causes a deviation from the evolution of the embodiment 32 with respect to the basic evolution 30. The control unit 12 fixed at the time t0 the deviation of the evolution of the embodiment 32 with respect to the basic evolution 30. Also, the control unit 12 automatically corrects the time duration of the recipe of embodiment 16 and the heating power of the recipe of the embodiment 16 for creating the evolution of the correction 34 of a correction recipe 36 (see Figures 2 and 3).
    Following the execution of the recipe of embodiment 16, the control unit 12 issues a command requirement regarding the assessment of the recipe of embodiment 16, in particular, asks the user to rate the recipe of embodiment 16 by middle of a point system. In the present embodiment, the point system has values from 1 to 5. The control unit 12 starts the correction of the parameters of the basic recipe 14 depending on the valuation made, and transmits information related to the correction to the another unit 20 made in the form of an external database.


    Figure 4 shows a series of steps of the basic recipe 14 in temporal succession. Basic recipe 14 has an initial preparation point, an initial food preparation point, and an end point (see circles with linear scratch). In the example considered, the basic recipe 14 has two recipe parameters in the form of recipe steps whose sequence is unmodifiable (see checkered circles). Basic recipe 14 has three recipe parameters in the form of ingredients (see circles without scratches). In the example considered, the basic recipe has three recipe parameters in the form of recipe steps whose sequence is modifiable (see dashed circles).
    Depending on a control input made by means of the control unit 18, the control unit 12 modifies the sequence of the steps of the basic recipe 14 (see Figure 4). By way of example, the control unit 12 displaces a step of the recipe from the moment t1, which is in the time before the passing of the reference recipe 40, to the moment t2, which is in the time after the reference recipe step 40.
    The control unit 12 adds to the basic recipe 14 a recipe parameter depending on a control input made by the control unit 18 (not shown). As an example, the control unit 12 adds to the basic recipe 14 a recipe parameter in the form of a recipe step. As an example, the recipe could be to fry an ingredient and / or prepare an ingredient and / or turn over a cooking product.
    Depending on a control input made by means of the control unit 18, the control unit 12 eliminates a recipe parameter from the basic recipe 14 (see Figure 4). As an example, the control unit 12 removes a recipe parameter in the form of an ingredient provided at time t3 from the basic recipe 14. The ingredient could be, for example, a spice and / or a garnish and / or a regional specialty and / or a sauce.
    In an alternative embodiment, the cooking range device could be part of an electronic device. The device control unit could communicate wirelessly with a cooking field control unit, and transmit the recipe of the embodiment generated by the control unit based on the basic recipe to the cooking field control unit. In particular, the control unit could check the execution of the recipe of the embodiment through the control unit of the cooking field and / or through a sensor unit of the cooking field and, if necessary, make corrections to the minus one recipe parameter.
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    权利要求:
    Claims (1)
    [1]
    image 1
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    同族专利:
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    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2619231A1|1987-08-05|1989-02-10|Barbessol Andre|Apportionment calculator|
    CH678684A5|1987-08-19|1991-10-31|Bucher Guyer Ag Masch|
    GB2264370A|1992-02-24|1993-08-25|Toshiba Kk|Cooking mode selection device|
    US5398597A|1993-09-24|1995-03-21|Henny Penny Corporation|Electronic control system for cooking system|
    US20050247696A1|2004-04-22|2005-11-10|Clothier Brian L|Boil detection method and computer program|ES2755975A1|2018-10-24|2020-04-24|Bsh Electrodomesticos Espana Sa|Cooking system |US6933477B2|2003-04-10|2005-08-23|Maytag Corporation|Menu driven control system for a cooking appliance|
    US20130240505A1|2007-11-30|2013-09-19|Hearthware, Inc.|Cooling system for an induction cooktop|
    DE102011050123A1|2011-05-05|2012-11-08|Cuciniale Ag|Method for determining the insertion angle of a core temperature probe|
    US20130269539A1|2011-09-17|2013-10-17|B. Robert Polt|Variable Temperature Cooking Method and Apparatus|DE102017118022A1|2017-08-08|2019-02-14|Vorwerk & Co. Interholding Gmbh|System and method for preparing food and rinsing the utensils used therein|
    ES2764323A1|2018-11-27|2020-06-02|Bsh Electrodomesticos Espana Sa|FOOD PREPARATION SYSTEM |
    法律状态:
    2017-10-13| FG2A| Definitive protection|Ref document number: 2595931 Country of ref document: ES Kind code of ref document: B1 Effective date: 20171013 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201530946A|ES2595931B1|2015-07-01|2015-07-01|Device for a cooking field and procedure for putting into operation a device for a cooking field|ES201530946A| ES2595931B1|2015-07-01|2015-07-01|Device for a cooking field and procedure for putting into operation a device for a cooking field|
    EP16173312.6A| EP3113574B1|2015-07-01|2016-06-07|Device for a cooking hob and method for operating a device for a cooking hob|
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