METHOD OF CONDUCTING A LIQUID-BASED COOKING PROCESS, CONTROLLER AND COOKING HOB ASSEMBLY

Abstract

The present invention in particular is related to a method of conducting a liquid-based cooking process for food (8) with a cooking hob assembly (1) which comprises a cooking zone (3) with a heating element, a controller (4) and a temperature sensor (5). With the method, the controller (4) measures the liquid temperature of liquid inside a cooking vessel (6) via the temperature sensor (5) immersed in the liquid and controls the liquid temperature.

Claims

1. Method of conducting a liquid-based cooking process for food with a cooking hob assembly which comprises a cooking zone with at least one heating element, a controller and a temperature sensor, in which: the controller measures the liquid temperature of liquid inside a cooking vessel placed on the heating element of the cooking zone via the temperature sensor which is at least partly immersed in the liquid; the controller controls the liquid temperature of the liquid in accordance with a preset temperature profile over time by adequately powering the heating element on which the cooking vessel is placed in dependency of the measured liquid temperature; wherein the controller carries out at least one of the following optional operational phases: the controller as an initial or intermediate operational phase powers the heating element with a pre-set heat-up power level in an open or closed loop control so as to heat up the liquid to a pre-set temperature; and the controller determines in an initial or intermediate operational phase an amount of liquid contained in the cooking vessel and uses the amount of liquid thus determined in at least one subsequent operational phase as one of the parameters for calculating or setting the heating power level of the heating element.

2. Method according to claim 1, wherein the controller is adapted to estimate the amount of liquid contained in a cooking vessel from an actual power level of the heating element, the liquid temperature measured by the temperature sensor, a rate of change of the liquid temperature, and/or time.

3. Method according to claim 1, comprising a wait-for-load operational phase in which the controller monitors load changes and in case of a sensed load change and/or user confirmation transfers the cooking hob assembly into a react-to-load operational phase in which the controller operates the heating element so as to re-establish the cooking level or temperature prior to the load change.

4. Method according to claim 3, wherein subsequent to the react-to-load operational phase the controller transfers the cooking hob assembly into a keep-simmering operational phase in which the controller powers the heating element so as to track a pre-set cooking profile.

5. Method according to claim 1, wherein the controller shuts down the heating element after operating the heating element for a pre-set time duration and according to a preset time profile.

6. Method according to claim 1, wherein the controller is operated to extend one of the operational phases in response to a user input changing the cooking profile.

7. Method according to claim 1, wherein the controller operates the heating element in such a way that a user-set cooking level is obtained at a user-set point of time or not later than a user-set time period, wherein the controller determines an activation time-point for the heating element and activates the heating element as soon as the activation time-point is reached.

8. Method according to claim 1, wherein the controller operates the heating element in such a way that a user-set cooking result is obtained at a user-set point of time or not later than a user-set time period.

9. Method according to claim 1, wherein the controller is adapted to correlate the power level of the heating element with the temperature or temperature change detected via the temperature sensor, and in case of a discrepancy to shut off the heating element.

10. Method according to claim 1, wherein the controller executes a calibration functionality in which a boiling point operational parameter of a liquid used for cooking is calibrated according to values prevailing at an actual geographic location of operation of the cooking hob assembly.

11. Method according to claim 1, wherein the controller is adapted and is operated such that a temperature setting in at least one of the operational phases is effected relative to a geographic liquid boiling point prevailing at or representative of the geographical position in which the cooking hob assembly is operated at.

12. Controller for controlling a cooking hob assembly comprising a cooking zone, a temperature sensor, and a heating element, wherein the controller is configured and adapted to execute a method according to claim 1.

13. Controller according to claim 12, wherein the temperature sensor is a mobile-type sensor moveable at least within a given section of a cooking area of the cooking hob assembly.

14. Cooking hob assembly comprising a cooking zone with a heating element, a controller, and a temperature sensor, wherein the controller is configured and adapted to execute a method according to claim 1.

15. Cooking hob assembly according to claim 14, wherein the temperature sensor is a mobile-type sensor moveable at least within a given section of a cooking area of the cooking hob assembly.

Description

[0103] The invention will now be described in more detail in an exemplary embodiment in connection with the annexed figures, in which:

[0104] FIG. 1 shows a cross-sectional view of a cooking hob assembly in a first operational state;

[0105] FIG. 2 shows a cross-sectional view of a cooking hob assembly in a second operational state; and

[0106] FIG. 3 shows a flowchart of a method of operating the cooking hob assembly.

[0107] FIG. 1 shows a cross-sectional view of a cooking hob assembly 1 in a first operational state, and FIG. 2 shows a cross-sectional view of the cooking hob assembly in a second operational state.

[0108] The cooking hob assembly 1 comprises a cooktop 2, several cooking zones 3, a controller 4, and a temperature sensor 5. In the view shown in FIGS. 1 and 2, two cooking zones are visible. However, the cooking hob assembly may comprise any number of cooking zones or hobs, which may be operated as described below.

[0109] On the right-hand cooking zone 3 a pot 6, i.e. a cooking vessel, is positioned, which is partially filled with liquid 7, such as water, representing a cooking liquid. The temperature sensor 5 is immersed into the liquid 7, and connected to the controller 4 so that the controller can measure or determine the liquid temperature inside the pot 6. Respective connection between the temperature sensor and controller may be wireless or wire-bound.

[0110] The controller 4 is adapted such that it can operate the cooking zone 3 or hob, in particular such that it can activate and deactivate, and set required heating or power levels of a heating element (not explicitly shown) of the cooking zone 3.

[0111] In particular, the controller 4 may be connected with the temperature sensor and with the heating element in order to be able to control the cooking zone 3 or hob in dependence of temperature values measured by the temperature sensor.

[0112] If the user wants to cook a food product 8 (see FIG. 2) it is in some cases required to first heat the liquid 7 up to the respective set temperature, such as the boiling temperature, and then to put the food product into the appropriately heated liquid 7.

[0113] In order to be able to at least semi-automatically conduct the afore mentioned cooking procedures, the controller 4 may adapted and configured to directly control in an open or closed loop control, or in a control method comprising both an open and closed loop control, the liquid temperature according to a desired or given temperature profile applicable to respective food products. As food products, potatoes, rice, pasta, vegetables or similar may be considered.

[0114] The controller may be adapted such that the closed loop control comprises at least one of different operational phases, which in the present exemplary embodiment are represented by a heat-up phase H, a wait-for-load phase W, a react-to-load phase R and a keep-simmering phase K, which will be abbreviated by phase H, phase W, phase R and phase K.

[0115] Below, these single operational phases H, W, R, K are described, in more details in particular with reference to FIGS. 1 to 3, wherein FIG. 3 shows a flowchart related to the operational phases.

[0116] In phase H, liquid 7 inside the pot 6 is brought from for example room temperature to a preset, in particular intended, cooking point, e.g. the boiling point. It shall be noted that in phase H there is no food product in the pot. Note, that for example for rice and potatoes, they may be placed inside the pot during phase 1. The controller 4 operates the heating element, in particular cooking zone 3, to heat the pot 6 and liquid 7 with maximal power, i.e. with the maximal power level.

[0117] If the controller 4, which monitors the liquid temperature during heat-up via the temperature sensor 5, determines that the cooking level, e.g boiling point, or a set temperature, e.g. for dumplings or similar, is reached, the controller 4 ends phase H and transfers the cooking zone 3 from phase H to phase W, or in alternatives directly to the last phase.

[0118] In case that the boiling point is not reached within a pre-set timeout duration, the controller 4 stops the cooking procedure, as the failure to achieve the boiling point may be indicative of operational discrepancies.

[0119] Also, in case that the controller 4 determines that the amount of liquid 7 contained within the pot 6 is above a given limit, e.g. 5 litres, or below a given limit, the controller 4 may stop the cooking procedure.

[0120] With the present embodiment, the controller 4 is adapted to determine at least in phase H the amount of liquid 7 contained within the pot 6. This may be done by using operational parameters like the power level of the cooking zone 3, the actual temperature, an actual temperature change, time and others.

[0121] As mentioned above, the controller 4 transfers the cooking hob assembly 1 to phase W in case that the end of phase H, i.e. the boiling point, is reached.

[0122] In phase W, the controller 4 operates the cooking zone 3, i.e. heating element, in such a way so as to keep the liquid 7 at or slightly below the desired boiling point, or at a lower temperature for poaching programs, for example applicable to dumplings, sausages, reheat and so on. In phase W, the liquid 7 contained within the pot 6 is ready for receiving the food product, which illustrates the wait-for-load status.

[0123] The heating power applied in phase W may be selected to lie between a lower power limit, such for example 1200W, and the maximal power limit, in particular applied in phase H. An adequate power level for keeping the liquid 7 at or near the desired boiling point, without overboiling it, may be calculated with a formula comprising as input variables for example the actual temperature difference between liquid temperature and desired boiling temperature, the estimated amount of liquid 7 as determined by the controller 4 in a previous step, and other operational parameters

[0124] As can be seen, phase W may be provided to keep the liquid 7 inside the pot 6 in a condition ready for receiving the food product 8.

[0125] If the controller 4 detects that a food product 8 is put or placed into the pot 6, i.e. liquid 7, the controller transfers phase W to phase R. This detection may be conducted automatically, for example via a decreasing temperature, or via a user action involving pressing a button.

[0126] Note that for security reasons, the controller 4 may stop the cooking procedure after a predetermined timeout duration, in particular in cases where no food product is put into the pot 6 within the timeout duration. If a food product 8 is placed into the pot 6 within the timeout duration, the controller 4, as already mentioned, transfers phase W to phase R, i.e. the react-to-load phase.

[0127] In phase R, the controller 4 operates the cooking zone 3, in particular heating element, such that the desired cooking, in particular boiling, level of liquid 7, e.g. water, and food product 8 are obtained, in particular are established or re-established. Here, a somewhat higher heating power than in phase W may be applied, but it may be limited to a value lower than the maximal power applied in phase H.

[0128] The heating power in phase R may for example be calculated by subtracting a pre-set power, for example 1000W, from the maximal power applied in phase H.

[0129] Aim of phase R is to obtain or reach the desired cooking temperature after adding the food product 8, which is illustrative for the react-to-load character.

[0130] Similar to the other phases, phase R may provide a safety shutdown, in particular in case that the desired boiling temperature or level cannot be obtained, in particular established or re-established, after a predetermined timeout duration.

[0131] If the desired target cooking level can be obtained or reached in phase R, the controller 4 may transfer phase R to phase K. In phase K, the cooking procedure is continued, wherein the food product 8 is cooked with the desired set temperature, in particular target boiling level, in particular for a desired cooking or boiling time.

[0132] In phase K, the power level or heating level of the heating element of the cooking zone 3 for obtaining a desired simmering level, i.e. boiling or cooking level, may be calculated by a formula dependent on the amount of liquid, the actual liquid temperature, actual temperature changes, time, simmering or boiling level, and other parameters, in particular operational parameters.

[0133] End of phase K may be reached after a given cooking or boiling or simmering time set by a user or defined in a cooking program. At the end of phase K, the controller may shut down, i.e. deactivate, the heating element.

[0134] After phase K, the boiling or cooking procedure may be finished, unless the user decides to continue cooking or boiling. In case that the user wants to continue cooking, the user may extend the simmering time, and the controller 4 may operate the cooking zone 3, in particular heating element, so as to establish or re-establish the simmering modalities of phase K, or, if the user decided to change the simmering modalities, according to altered simmering modalities. In the extended operational phase, the controller 4 may in particular operate the heating element in modes similar to that of phase H or R.

[0135] As can be seen from the description above, the proposed method, controller and cooking hob assembly provide possibilities for effectively and user friendly conducting liquid-based, in particular water-based, cooking processes, in particular involving boiling, simmering, poaching, deep-frying and so on, in particular at least in a semi-automated manner.

[0136] With the present example, the controller 4 may comprise a calibration functionality, which allows calibration of the cooking hob assembly to the liquid, in particular water, boiling point prevailing at the actual location of operation. Here, the user or controller 4 may heat up liquid until the liquid temperature remains essentially constant, which may for example be indicative of boiling water. The respective temperature value may be stored as the actual boiling point in a memory of the controller 4 for subsequent use.

[0137] The controller 4 in the present example may comprise a boil-delay functionality, in which the controller 4 delays heating the liquid 7 up to the desired boiling level in phase H such that the desired boiling level is available at a pre-set future point of time, or after a pre-set time period, which may be set by the user. Such a boil-delay functionality may be convenient for the user and on the other side allow energy savings.

[0138] For example, if the user wants a specific boiling level to be available in 20 minutes, and heating up the liquid to the boiling level requires 3 minutes, the heat-up, i.e. phase H, may be started 17 minutes after activation of the boiling program or procedure.

[0139] In particular in case of a boil-delay functionality, the controller in general may determine or estimate the amount of liquid, and at least based on the amount of liquid, optionally based also on other parameters such as the liquid temperature, the heating power or level, may calculate a starting point in which heating up of the liquid has to be started in order to timely provide the desired target boiling level.

[0140] Note that if the duration between determining the starting point and the calculated starting point is relatively large, the controller 4 may insert an idle time or standby mode, and at the starting point may activate the cooking zone 3 to heat up the liquid to the desired boiling level.

[0141] In all it becomes obvious from the above description and the detailed description of exemplary embodiments, that the proposed method, controller and cooking hob assembly are effective in providing user friendly and safe conduction of cooking, in particular boiling, simmering, poaching, deep-frying, procedures. In addition overboiling can be prevented, and correct cooking levels, in particular simmering levels and boiling points, can be guaranteed. Besides that, the proposed method and cooking hob assembly does not require special cookware, but is adequate for any cookware suitable for cooking, in particular boiling, simmering, poaching and/or deep-frying, food. In particular, the proposed method works independently of pot size, pot type, pot and lid material, amount of liquid, and hob temperature.

LIST OF REFERENCE NUMERALS

[0142] 1 cooking hob assembly [0143] 2 cooktop [0144] 3 cooking zone [0145] 4 controller [0146] 5 temperature sensor [0147] 6 pot [0148] 7 liquid [0149] 8 food product [0150] H heat-up phase [0151] W wait-for-load phase [0152] R react-to-load phase [0153] K keep-simmering phase