Optical determination of the operating state of a hob

Abstract

The invention relates to a method for optically determining an operating state of a hob (3), wherein objects in a detection space (10) are optically detected (S100), and the detection space (10) comprises a hob (3) with at least two cooking zones (12) and an operating area (20) with at least two indicators (16). The cooking zones (12) and the indicators (16) are identified (S110) from the optically detected properties of the objects, and a center of mass (18) is determined (S120) for each detected object, wherein the cooking zones (12) and the indicators (16) are arranged (S130) from the detected coordinates of the respective center of mass (18) in the detection space (10). The indicators (16) are assigned (S140) to the respective cooking zones (12) from the arrangement and an operating state is determined (S150) for at least one cooking zone (12) from a detected unambiguous feature of the respectively assigned indicator (16).

Description

Technical Field

[0001] This invention relates to a method for optically determining the operating status of a stove and a control device. Background Technology

[0002] Current-generation cooktops typically have the capability to exchange data with other devices, and for this purpose, they can be integrated into a network, for example. Thus, the cooktop's current status can be communicated to other devices via a corresponding protocol, allowing power adjustments to be initiated if necessary. However, this data exchange is limited to a compatible combination of the cooktop and another device (such as a range hood or a separate evaluation device).

[0003] In addition, older cooktops often lack corresponding connections and therefore cannot detect the operating status of the cooktop or the corresponding cooking zone, thus excluding useful applications such as power control, safety measures, or expected support for other devices in the cooking system based on the operating status. Summary of the Invention

[0004] Therefore, the objective of this invention is to provide a solution that at least reduces the aforementioned disadvantages. Preferably, this invention proposes a possibility of providing detection and evaluation of the operating status of the cooking zone of the cooktop via other devices in the absence of data exchange, thereby enabling the integration of the cooktop into the cooking system.

[0005] According to the present invention, this task is accomplished by a method for optically determining the operating state of a stove. This method includes the following steps:

[0006] - Perform optical inspection on objects within a detection space, wherein the detection space includes a cooktop with at least two cooking zones and an operating area with at least two indicators;

[0007] - Identify the cooking zone and indicators based on the optically detected characteristics of the object;

[0008] - Determine the centroid of each detected object The cooking area and indicators are arranged according to the detected coordinates of the corresponding centroid in the detection space;

[0009] - Assign indicators to the corresponding cooking zones according to the arrangement; and

[0010] - Determine the operating status of at least one cooking zone based on the specific features detected by the corresponding assigned indicators.

[0011] Optical inspection can be performed, for example, using a detection unit capable of optical and non-contact inspection, such as in the form of a camera. The detection unit is arranged such that the cooktop and its operating area are entirely within the detection space or area of ​​the detection unit. The detection unit can, for example, be configured as a unit of a control device, which can also be called and constructed as a module, and especially a PAI module (Projection and Interaction Module). Such a control device can be correspondingly integrated into the range hood or designed as a separate device. In the latter case, the control device is arranged above the worktable and preferably the cooktop at a similar height to the range hood. The control device can also be coupled to an alternative fume extraction device, such as a table fan or a downdraft fan, wherein, for example, the detection unit is arranged separately.

[0012] In this way, objects associated with optical detection can be detected and evaluated, thereby identifying or recognizing the cooking area and indicators. This object recognition can be performed, for example, based on one or more images using an object recognition algorithm. Object detection and recognition are preferably performed during the initial operation, when no objects are placed or arranged on the cooktop, so that objects can be clearly and definitively identified.

[0013] The cooktop may have at least two cooking zones. However, preferably, the cooktop has between three and six cooking zones, wherein the arrangement on the cooktop may be symmetrical or asymmetrical. A corresponding number of indicators, also referred to as indicators, are present in the detection space and may include corresponding toggle switches, knobs, or displays or partial displays. Therefore, the indicators are operational elements and / or indicators characterizing the corresponding operating state and / or set to set the corresponding operating state of the corresponding cooking zone.

[0014] The centroid of the identified object or cooking area and indicator is determined based on the coordinates in the detection space. In other words, a center point is specified for the corresponding object, so that a relative arrangement can be given in advance to define the central focus and optional areas, which can be used, for example, to monitor the cooking process or cooking system.

[0015] The number and type of the identified objects are stored and categorized by centroid, enabling relative arrangement. For example, data can be stored in a list and thus saved for future cooking processes, where each cooking zone is assigned to a corresponding centroid according to the list, and each indicator is correspondingly assigned to its respective centroid according to the list.

[0016] Therefore, the relative arrangement of the cooking zones and indicators can be achieved by means of the corresponding coordinates detected in the detection space. According to the arrangement or according to a list, indicators are assigned to corresponding cooking zones, thus providing a link between each indicator and its corresponding cooking zone. In other words, the arrangement determines which indicator corresponds to which cooking zone, for example, based on saved empirical values ​​and / or a predetermined allocation and order of the list.

[0017] Based on indicators or metrics, the operating status of a corresponding cooking zone can be determined by assignment, where each indicator includes one or more distinct characteristics of the corresponding operating status, which can be detected, evaluated, or identified by a detection unit. This enables the assessment of the operating status of the corresponding cooking zone, allowing for corresponding monitoring of the cooking process and the cooking system itself. For example, alarm signals, such as visual signals (e.g., in the form of at least a light-emitting device) and / or acoustic signals (e.g., in the form of a buzzer or similar device), can be output based on the determined operating status. This allows the user to become aware of the current status of the stovetop or a specific cooking zone.

[0018] In this way, the safety of using cooking systems, especially stovetops, can be improved. For example, it can detect when the cooking area is open, but there are no cooking containers on the cooking area and / or the user is not present or the stovetop is not in the user's sight. Therefore, the user can be aware of, for example, an imminent danger, and thus prevent potential hazards in time.

[0019] Similarly, the cooking process can be predicted, wherein control and / or adjustment signals are preferably output to, for example, match the corresponding power or fan level of the fume extraction device to the determined operating state. Additionally or alternatively, auxiliary functions can also be implemented, such as saving the recipe and comparing the actual values ​​of the determined operating state with target values ​​for the recipe steps, wherein cooking instructions and corresponding settings are preferably recorded and stored. Thus, prompts can also be output if an event is imminent and, for example, the next step should be initiated.

[0020] Alerts or warning signals can also include information outputs and / or notifications to the user. Thus, a user absent from the cooking process can be notified. For example, alarm signals or information outputs or notifications can be transmitted via Wi-Fi (Direct), Bluetooth, radio frequency (RF), infrared signals, "hood-hob-connect," or through an existing internet connection (such as HCA or Home Connect) to a coupled terminal device of the user, preferably via a pre-installed application that receives the notification periodically in the background or via push notifications, or continuously while active. Therefore, optical detection of the operating status enables the monitoring and / or prediction of various processes without the need to transmit data from the cooktop.

[0021] The operating state preferably determines the set cooking level, changes in the cooking level and / or the process of change, or the presence of residual heat. The cooking level, or changes in the cooking level or operating state, can therefore be determined and assigned to the corresponding cooking zone by a detection unit, such as a camera.

[0022] Based on the current operating status and / or changes in operating status, the process of change can also be recorded and evaluated in order to determine a more precise classification of the current state of the cooking zone and the potential risks and / or heat generated therefrom, and this can be taken into account when outputting signals if necessary.

[0023] Furthermore, it can be specified that the current temperature of the cooking zone is determined based on the established operating status. As mentioned above, changes in operating status or variations in operating status can be recorded, allowing the corresponding energy delivery or (residual) heat present in the cooking zone to be determined based on the stored values, and the temperature to be inferred. Temperature, or its abstraction, can be used here to identify potential hazards, for example, for grading or classifying potential hazards. Temperature can also be compared with a stored predetermined temperature and / or can be characteristic of the corresponding preferred power for the fume extraction device, thereby allowing the output of a corresponding signal or adjustment of the power, or an alarm signal to be output based on the determined temperature.

[0024] Features used to identify operating status may also include structural features and / or displayed information. For example, structural features may be provided in the form of specific protrusions on indicators, operating elements, or toggle switches. Alternatively or additionally, when cooking levels are involved, for example, the features may be imaged or printed on the indicator. However, the operating area may also be constructed using touch sensors and corresponding displays for each cooking zone, wherein in such a design the features are preferably detected as graphic displays, for example by means of a seven-segment display.

[0025] To identify cooking zones and indicators, optically detected characteristics of the object may include, for example, the object's contrast, contrast variation, markings, boundary lines, edges, and / or size. Accordingly, values ​​that are representative of a particular object and make it easier to distinguish objects can be stored. Such characteristics can be implemented in object recognition algorithms, for example. In this way, not only cooking zones and indicators or pointers or operating elements can be detected and identified, but also cooking containers, cooking utensils, and / or cookware can be detected and identified.

[0026] For example, objects can be identified based on shape, such as through edge or boundary recognition, or by recognizing straight lines that differ from biometric features. Depth images can be detected to support this, for example, to determine three-dimensional shapes. Furthermore, infrared images can be detected, thereby, for example, to infer material type or category and / or to determine specific densities, or to detect reflections to support object recognition.

[0027] The arrangement based on the detected coordinates can be determined according to a coordinate system, where the detection unit includes, for example, a coordinate origin or reference point, which enables the relative positioning of the detected object point and its centroid. In a corresponding design of the optical sensor of the detection unit, the origin can be, for example, a center point coinciding with the center point of the optical sensor of the detection unit, or a corner point of a rectangular detection space that coincides with the corresponding corner point of the optical sensor of the detection unit. When the reference point is detected, the relative arrangement of the detection unit with respect to the stove or the detection space can be considered, such as the tilt and / or parallel offset of the detection unit relative to the stove. This orientation or centering of the detection unit and the normalization of the coordinates can be performed, for example, before or simultaneously with the detection of the object, or similarly, in a previous calibration step.

[0028] The arrangement is preferably based on orthogonal coordinates, Cartesian coordinates, grid coordinates, or a two-dimensional matrix. Thus, for example, coordinates can be stored in a list and categorized according to coordinates, where, for example, a two-dimensional matrix is ​​oriented according to the x-axis and y-axis coordinates, and the mass points of the object are stored in the matrix according to their corresponding coordinates, thereby providing a virtual arrangement of the detected objects. Accordingly, allocation can be made according to the virtual arrangement, where each indicator is assigned to a corresponding matrix cell, and these can optionally be categorized into columns or rows. The detected operating state can therefore be assigned to the corresponding indicator and the cooking area linked to it, for example, by means of a lookup table that can be implemented in the control logic.

[0029] Here, coordinates can be normalized according to a predetermined tolerance range. Therefore, for example, coordinates with tolerances between approximately 5% and 10% of the difference between the maximum and minimum determined coordinates can be considered identical. For instance, if the centroid's coordinates have y-values ​​between 10 and 50, then a difference of 40 in the y-values ​​can provide a tolerance of 2 to 4. Centroids with y-values ​​between 45 and 49 are correspondingly considered identical and can be processed accordingly, or, for example, saved as predetermined values.

[0030] The arrangement and allocation of cooking zones and indicators can be carried out in different ways. In a preferred embodiment, there are two or more cooking zones in the stovetop and two or more indicators in the operating area, wherein direction vectors are formed from the cooking zone having a centroid with predetermined coordinates to the corresponding centroids of the remaining cooking zones, and from the indicators having centroids with predetermined coordinates to the corresponding centroids of the remaining indicators. If there is consistency between the direction vectors of the cooking zones and the direction vectors of the indicators, then the indicators are allocated to the cooking zones according to the arrangement described above.

[0031] The predetermined coordinates can be, for example, defined as the centroid of an object with the minimum x and y values, such that vectors originating from that point are formed to the remaining centroids. In this way, two patterns are formed: one for the vectors used in the cooking area and another for the indicators or pointers, which are then checked for overlap or consistency. To simplify this, it can also be specified that the vectors are normalized so that they have uniform magnitudes and differ only in direction. When checking for consistency, it can also be specified that consistency can be assumed even with small deviations, where tolerances or thresholds for, for example, vector angular deviations can be considered during the check.

[0032] If they match, the indicators can be assigned to the corresponding cooking areas based on their layout.

[0033] In another embodiment, if consistency cannot be determined, the embodiment may optionally be provided in which four or more exactly even-numbered cooking zones exist in the cooktop and four or more exactly even-numbered indicators exist in the operating area, wherein whether the indicators are linearly arranged and whether the indicators are oriented perpendicular to or parallel to the longitudinal axis defined by the cooking zones are determined according to the coordinates of the centroids of the indicators, wherein the allocation of the indicators to the respective cooking zones is based on the determined arrangement of the indicators.

[0034] If the coordinates of the centroids of the indicators have y-values ​​or x-values ​​that are indistinguishable from each other, and considering the tolerance orientation as described above if necessary, a linear arrangement can be assumed, for example. The vertical axis can also be defined such that, when the cooking zones are arranged in rows and columns, the number of cooking zones is greater in one direction. Therefore, a greater number of cooking zones in a row than in a column can define the longitudinal direction along the row or along the x-axis, and the relative arrangement of the indicators with respect to the vertical axis can be determined. The allocation can then be performed automatically, for example, based on an explicit assignment for said arrangement.

[0035] Therefore, when the indicators are arranged vertically, the cooking areas can be grouped based on the common y-coordinate of the corresponding centroids, and the groups can be arranged in descending order of the y-coordinates, wherein the cooking areas are arranged in ascending order according to the group and within the group of the corresponding x-coordinates of the corresponding centroids, and wherein the indicators are assigned to the corresponding cooking areas in ascending order according to the arrangement from the corresponding y-coordinates (12).

[0036] For example, in a cooktop with six cooking zones, the cooking zones can be arranged in two rows and three columns, where the top row, or the row with the highest y-value, forms the first group in such a two-dimensional matrix. An indicator with the highest y-value is assigned to the cooking zone in the first group with the lowest x-value. An indicator with the next highest y-value is correspondingly assigned to the cooking zone in the first group with the next higher x-value, and this process is repeated for the first group and then for the second group, until all indicators have been assigned to their respective cooking zones.

[0037] Alternatively, with the indicators arranged in parallel, the cooking areas can be grouped based on the common x-coordinate of the corresponding centroids, and these groups are arranged in ascending order of x-coordinate, wherein the cooking areas are arranged in descending order according to the groups and within the groups of corresponding y-coordinates of the corresponding centroids, and wherein the indicators are assigned in ascending order from the corresponding x-coordinates to the corresponding cooking areas according to the arrangement.

[0038] In other words, in this implementation, the data is grouped by column, where the first column, or the column with the smallest x-value, forms the first group in such a two-dimensional matrix. The indicator with the smallest x-value is assigned to the cooking zone in the first group with the highest y-value. The indicator with the next highest x-value is correspondingly assigned to the cooking zone in the first group with the next higher y-value, and this process is repeated for the first group and then for the second and third groups, until all indicators are assigned to their respective cooking zones.

[0039] Additionally or alternatively, positional information of the corresponding cooking zone relative to at least one other cooking zone can be detected for each indicator, and assignment can be made based on the positional information.

[0040] For example, a symbol can be provided next to each indicator or operating element, enabling a clear assignment of the indicator to the corresponding cooking zone. Thus, the symbol can, for example, have a number of objects corresponding to the number of cooking zones in a row or column, wherein the arrangement of the objects preferably corresponds to the arrangement of the corresponding number of cooking zones. Therefore, for a row with three cooking zones, a row arrangement of three corresponding objects can be provided, where objects corresponding to the relative arrangement of cooking zones are highlighted in the symbol and detected. Thus, based on the highlighted objects in the symbol, an assignment of the indicator to the cooking zone corresponding to the arrangement of the highlighted objects can be made. If similar or identical symbols are provided for multiple rows, a clear assignment can still be caused based on the y or x value of the centroid of the indicator. In this way, automatic assignment of the indicator to the corresponding cooking zone can be performed, such that the assignment is based on the detected position information provided by the symbol. However, alternatively, assignment within a group can also be supported by position information, or thereby confirm an assignment that has been made.

[0041] In another embodiment, if consistency and / or linear arrangement and / or location information of the indicators cannot be determined, this embodiment may optionally be provided, in which allocation is performed based on selectively placed cooking containers and selectively set operating states. This allows detection of the active operating states of cooking containers and indicators in the cooking zones, wherein the allocation of indicators to corresponding cooking zones is performed based on the detected cooking containers, their arrangement, and the detected operating states, preferably by continuously allocating each indicator by placing the cooking containers on the corresponding cooking zones and activating the operating states of the corresponding indicators.

[0042] For example, a user can first place a cooking vessel on a cooking zone and set the cooking level using the corresponding indicator or operating element, where the process is recorded and the indicator is assigned to the corresponding cooking zone. Then, another cooking vessel on a different cooking zone and its corresponding indicator can be activated, or an existing cooking vessel can be placed on another cooking zone. This process is repeated until each indicator is assigned to its corresponding cooking zone.

[0043] Similarly, it can be stipulated that multiple cooking containers exist simultaneously on the stovetop, such as two, where the algorithm allocates them based on the saved layout and probability calculations or logic. For example, in the case of six cooking zones and two rows, the cooking zone at the left end of the bottom row and the cooking zone at the right end of the top row (i.e., opposite ends of the cooking zones on the diagonal) can be occupied by the corresponding cooking containers, and then all cooking zones are automatically allocated according to the order detected by the activation indicator and logic.

[0044] If automatic allocation is not possible, this can be supported by user input. Accordingly, layout information can be displayed on a monitor and / or transmitted to an external device, and allocation information and / or location information can be received via user input, wherein allocation is performed based on the received allocation information and / or location information.

[0045] For example, the detected image or video image can be displayed using an application on a user terminal device such as a smart device, where indicators and cooktops are marked in the image, for example, with different colors. A first indicator or first operating element can optionally be highlighted here, for example, by flashing, thereby prompting the user to select the corresponding cooking area assigned to the indicator. However, the user can also select an indicator and a corresponding cooking area independently to form a pair and achieve the corresponding assignment. This process is repeated until a corresponding cooking area is selected and assigned for each indicator.

[0046] To improve the effectiveness of the allocation possibilities described above, a check on the allocation can be provided after the allocation is performed. This check can be performed based on acoustic signals, displays on a monitor, and / or transmission of allocation information and / or layout information to external devices.

[0047] For example, each cooking zone-indicator pair can be continuously provided with selective lighting for the cooking zone and successful assignment of the corresponding indicator. However, it is preferable to require the user to confirm and release the learned assignment, which can be done by transmitting the corresponding data and input, as described above. Thus, verification can be performed, for example, by confirmation and, if necessary, by adjustments within an application on a smart device or by interaction via a voice interface.

[0048] According to another aspect, the present invention relates to a control device for optically determining the operating state of a stove, the control device being configured to perform the above-described method.

[0049] The advantages and features described with respect to the method according to the invention are applicable in accordance with the control device according to the invention to the extent applicable, and vice versa.

[0050] The control device may include a detection unit for optically detecting objects within a detection space and an evaluation unit. The evaluation unit evaluates the detected objects and identifies indicators for the cooking area of ​​the stove and the operating area of ​​the detection space based on the optically detected characteristics of the objects. The evaluation unit is configured to determine the centroid of each detected object and arrange the cooking area and indicators according to the detected coordinates of the corresponding centroid in the detection space, and assign indicators to the corresponding cooking areas according to this arrangement. The detection unit and the evaluation unit are configured to determine the operating status of at least one cooking area based on the detected definite features of the correspondingly assigned indicators.

[0051] The control device can be integrated into the range hood or configured as a module, which can be fixed to the range hood and includes an interface for preferably wireless data transmission between the control device and the range hood, for example, in the form of a communication unit. This module can, for example, be integrated into the range hood.

[0052] Alternatively, the control device may be a module arranged separately from the fume extraction device (such as a range hood) and preferably connected to the fume extraction device via a wireless communication connection. In this case, communication between the control device and the fume extraction device can be, for example, direct. The connection between the control device and the fume extraction device can be wired or wireless.

[0053] Furthermore, the control device can be positioned on the workbench, preferably above the cooktop, at a similar height to the range hood. The control device can recognize objects and / or gestures. Preferably, the user interacts with the range hood via gestures. Operation of the cooktop and other networked devices can be performed through an operating area, preferably located within the detection area of ​​the control device.

[0054] The detection unit preferably also includes at least one camera, a control monitor, and / or at least one sensor. The camera is preferably a depth imaging camera and / or an infrared camera. Furthermore, the camera may be designed to record video. The sensor may, for example, include a microphone array for supporting user location detection and / or an infrared sensor for determining temperature and / or density. The control monitor of the detection unit is preferably a monitoring unit that monitors control commands from the controller of the fume extraction device. Thus, for example, in addition to the determined operating status of the stove, the set power level of the fume extraction device can also be detected.

[0055] The evaluation unit can also store control logic and provide intermediate memory for recording detected objects and their operating states, thereby supporting evaluation and allocation.

[0056] Furthermore, predictive units and control units can be provided in the control equipment, which can be used to monitor and predict various processes in the cooktop before specific events occur. Similarly, the control unit can output control and / or adjustment signals and / or prompt or alarm signals, for example, for coupling with fume extraction devices, preferably range hoods.

[0057] According to another aspect, the present invention relates to a computer program product stored on a non-volatile storage medium and containing computer-readable instructions configured to perform the described method when implemented by a processor. The units of the control device can therefore also be implemented, at least in part, as a program.

[0058] Furthermore, the units of the control device can be at least partially combined together. Additionally, the units of the control device can be at least partially formed from units of one of the household appliances. For example, at least a portion of the detection unit or control unit can be formed from a unit located in a range hood. Attached Figure Description

[0059] The invention will now be described again with reference to the accompanying drawings. Wherein:

[0060] Figure 1 A schematic diagram illustrating an embodiment of the control device according to the present invention in a cooking system;

[0061] Figure 2 A schematic block diagram illustrating one embodiment of the control device;

[0062] Figure 3 A schematic diagram showing the arrangement and allocation of the cooking area and indicators based on the vertical arrangement of the indicators;

[0063] Figure 4 A schematic diagram showing the arrangement and allocation of the cooking area and indicators based on the parallel arrangement of the indicators;

[0064] Figure 5 A schematic diagram showing the arrangement and allocation of cooking areas and indicators based on detected patterns;

[0065] Figure 6 A schematic diagram illustrates the arrangement and allocation of cooking zones and indicators based on selectively placed cooking containers and set operating states; and

[0066] Figure 7 A schematic diagram is shown illustrating the optical determination of operating status using an alternative allocation process. Detailed Implementation

[0067] The method according to the invention can, for example, utilize Figure 1 and Figure 2The control device 1 shown is used for implementation, wherein the control device 1 is preferably integrated into the range hood 2 and wherein the detection unit 100 of the control device 1 includes a detection area or detection space 10, in which the stove 3 and the operation area are arranged. According to Figure 1 The operating area is operated by one hand H. The cooking level of the cooking zone can be set and adjusted accordingly via the operating area, wherein the detection unit 100 determines the set cooking level and optionally also determines the hand movement. For example, the detection unit 100 may include a camera that detects (one or more) the set cooking level based on specific features and assigns it to the corresponding cooking zone, as described below. Figures 3 to 7 As described.

[0068] In this way, the detection unit 100 detects decision criteria related to the operating state (such as the set cooking level of the corresponding cooking zone) and optionally, the movement of an object (such as the user's hand H) within the cooking zone. Therefore, the cooking process can be monitored and / or predicted based on the evaluation in the evaluation unit 101. To determine whether an event determined based on the decision criteria can occur, a prediction unit 102 and a control unit 103 may optionally be provided to output prompts or alarm signals. In this way, with the aid of machine object recognition, the user's operational intent and the flow of the cooking process can be interpreted and, in some places, predicted, and appropriate measures can be initiated.

[0069] The arrangement and distribution of cooking areas and indicators can be done in various ways, such as this. Figures 3 to 7 As shown in the preferred embodiment. Figure 3 Accordingly, a cooktop 3 with six cooking zones 12 is shown, arranged in rows and columns. An operating area 20 with a corresponding number of indicators or operating elements 16 is also provided for setting the operating status of each cooking zone 12, such as cooking level. The cooktop 3 and operating area 20 are located within a detection space 10, which is recorded or detected by a detection unit and is indicated by a dashed box. Therefore, the size of the detection space 10 is determined such that objects related to optical detection are located within it, wherein the detection unit is preferably attached to or integrated into the range hood, for example, as part of a control device and / or module.

[0070] Objects are identified in the detection space 10 using object recognition algorithms, such as based on contrast variations and the presence of specific shapes or straight or continuous and / or curved lines, as well as a predetermined size range. The detection unit is configured to subdivide the detection space 10 into coordinates, as implemented here based on orthogonal x and y coordinates. For each object or each cooking zone 12 and each indicator or each operating element 16, a center point or centroid 18 is determined based on the x and y coordinates of the object's edge region, and the corresponding coordinates are recorded for each centroid 18.

[0071] In this embodiment, the cooking zone 12 is therefore categorized according to its centroids 18x1, y5; x1, y2; x2, y5; x2, y2; x3, y5; and x3, y2 and arranged accordingly in a list in the form of a two-dimensional matrix. Furthermore, the operating elements 16 are also categorized according to their centroids 18x4, y6; x4, y5; x4, y4; x4, y3; x4, y2; and x4, y1 and arranged accordingly in the matrix.

[0072] In this example, the operating elements 16 or indicators are arranged linearly and perpendicular to the longitudinal axis or direction of the cooking zone 12 and the cooktop 3, wherein the longitudinal axis is defined such that the number of cooking zones 12 along the x-axis is greater than the corresponding number along the y-axis. In other words, there are more cooking zones 12 in rows than in columns, and the longitudinal direction is correspondingly defined by the orientation of the rows.

[0073] The vertical arrangement of the operating elements 16 relative to the cooking zone 12 is further determined such that the indicators or operating elements 16 have centroids 18 with mutually distinguishable x-coordinates, wherein the aforementioned tolerance range is taken into account. The operating elements 16 are grouped here according to the y-values ​​of the cooking zones 12, and also according to the common y-coordinates of the respective centroids 18, wherein the groups are arranged in descending order according to the y-coordinates. In other words, in such a two-dimensional matrix, the upper row, or the row with the highest y-value, forms the first group. The indicator or operating element 16 with the highest y-value is here assigned to the cooking zone 12 with the lowest x-value in the first group. The operating element 16 with the next highest y-value is correspondingly assigned to the cooking zone 12 with the next highest x-value in the first group, and this process is repeated for the first group and then for the second group, until all indicators are assigned to their respective cooking zones 12.

[0074] Thus, the upper cooking zone 12 with a common y value of y=5 is classified into the first group, while the lower cooking zone 12 with a common y value of y=2 is classified into the second group. The indicators or operating elements 16 are grouped accordingly, wherein the number of groups corresponds to the number of different y values ​​of the cooking zone 12, and the number of corresponding operating elements 16 in each group corresponds to the number of operating elements 16 divided by the number of groups.

[0075] In other words, the three operating elements 16 above are classified into the first group and the three operating elements 16 below are classified into the second group. The cooking zones 12 are arranged in ascending order according to the groups and within the corresponding x-coordinates of the corresponding centroids 18, wherein the indicators or operating elements 16 are assigned in descending order according to the corresponding y-coordinates based on this arrangement. Correspondingly, the assignment occurs where operating elements 16 having centroids 18x4,y6;x4,y5;x4,y4;x4,y3;x4,y2; andx4,y1 are assigned to cooking zones 12x1,y5;x2,y5;x3,y5;x1,y2;x2,y2; andx3,y2.

[0076] Furthermore, positional information 22 is provided next to each operating element 16 in the form of a symbol, which indicates information about the corresponding cooking zone 12 relative to the other two cooking zones 12 in the corresponding group for each operating element 16, thereby enabling assignment. Here, the symbol is printed on the operating area 20, but it may also optionally be engraved or pasted onto the operating area, for example. Thus, each symbol comprises three circles according to the shape and number of cooking zones 12, with the corresponding circle highlighted for the operating element 16, as exemplarily shown by the filled area of ​​the circle, and thereby the relative arrangement of the corresponding cooking zone 12 relative to the other two cooking zones 12 can be identified. Therefore, the assignment of an indicator or operating element 16 to the cooking zone 12 corresponding to the arrangement of the highlighted circle can be made according to the circle highlighted in the symbol. Although the same symbol is provided for both groups, a specific assignment can still be achieved according to the y-value of the centroid 18 of the operating element 16.

[0077] Figure 4 An alternative orientation of the operating element 16 is shown, wherein the operating element 16 is oriented parallel to the longitudinal direction. The parallel arrangement of the operating elements 16 relative to the cooking zone 12 is determined such that the indicator or operating element 16 has a centroid 18 with a y-coordinate, the y-coordinates being identical to each other, wherein the aforementioned tolerance range is taken into account. The operating elements 16 are here grouped based on the common x-coordinate of the corresponding centroid 18 of the cooking zone 12, wherein the groups are arranged in ascending order according to the x-coordinate. The arrangement of the operating elements to the cooking zone 12 is here assigned to the cooking zone 12 in descending order according to the groups and within the groups of corresponding y-coordinates of the corresponding centroid 18, wherein the indicator is assigned to the corresponding cooking zone 12 in ascending order according to the corresponding x-coordinate based on this arrangement.

[0078] In other words, in this implementation, the data is grouped by column, where the first column, or the column with the lowest x-value, forms the first group in such a two-dimensional matrix. The indicator with the lowest x-value is assigned to the cooking zone 12 in the first group that has the highest y-value. The indicator with the next highest x-value is correspondingly assigned to the cooking zone 12 in the first group that has the next higher y-value, and this process is repeated for the first group and then the second and third groups, until all indicators are assigned to their respective cooking zones 12.

[0079] According to Figure 5 The embodiment illustrates an allocation based on vector 24 or a direction vector, where five cooking zones 12 are currently provided and neither the cooking zones 12 nor the operating elements 16 are arranged linearly. Similarly, no additional positional information or symbols are provided next to the corresponding operating elements.

[0080] The allocation is achieved by forming a direction vector 24 from the cooking zone with a centroid 18 having predetermined coordinates (here, the centroid 18 with the minimum x and y values) to the corresponding centroids 18 of the other cooking zones 12. This process is also performed for indicators or operating elements, where a direction vector is formed from the pointer with a centroid 18 having predetermined coordinates (here, also the centroid 18 with the minimum x and y values) to the corresponding centroids 18 of the other pointers. If the direction vector 24 of the cooking zone and the direction vector 24 of the indicator coincide, the indicator is then allocated to the cooking zone 12 according to this arrangement.

[0081] In other words, patterns for vector 24 for the cooking zone 12 and patterns for indicators or pointers or operating elements are formed based on vector 24, and then it is checked whether they overlap or are consistent. To simplify this, it can also be specified that vector 24 is normalized, not shown here, such that the vectors have uniform magnitudes and differ only in direction. When checking for consistency, it can also be specified that consistency can be assumed even in the case of small deviations, where tolerance ranges or thresholds for, for example, vector angular deviations can be considered during the check.

[0082] If consistency exists, the indicator can be assigned to the corresponding cooking zone 12 according to the corresponding arrangement of the cooking zone 12.

[0083] Another possibility is to assign indicators or control elements to cooking zone 12. Figure 6As shown, the allocation is performed based on the selective placement of the cooking container 14 onto a specific cooking zone 12 and the corresponding activation of the operating elements of that cooking zone 12. Thus, the active operating states of the cooking containers and indicators on the cooking zones can be detected, wherein the allocation of indicators to corresponding cooking zones is performed based on the detected cooking containers, their arrangement, and the detected operating states. Preferably, each indicator is continuously allocated and its corresponding operating state is activated by placing the cooking container onto the corresponding cooking zone.

[0084] For example, the user can be asked to first place the cooking container 14 onto the cooking zone 12 and set the cooking level using the corresponding indicator or operating element, where this process is recorded and the indicator is assigned to the corresponding cooking zone 12. In this example, this is shown for a cooking zone 12 with a centroid 18 having coordinates x3, y3, where the left operating element of the two operating elements with x value x=3 is activated, thus enabling explicit assignment. The cooking container 14 can then be placed onto another cooking zone 12 and the cooking level of that cooking zone 12 can be set using the corresponding indicator. This process is repeated until each indicator is assigned to the corresponding cooking zone 12, where activation and specific placement are not required for the last indicator. In this way, semi-automatic assignment is possible, where indicators are assigned to cooking zones 12 based on the determined arrangement of the cooking zones 12 and the selective setting and placement of the cooking container 14.

[0085] However, alternatively, the distribution can also be performed without the cooking container 14, wherein the activation of the cooking zone 12 is detected directly instead of the cooking container 14, for example, based on changes in temperature and / or contrast detected by setting the cooking level in the cooking zone 12, such as using Figure 6 As shown by the corresponding shaded area. For this purpose, an infrared sensor can be provided, or the detection unit can be constructed as an infrared camera.

[0086] Figure 7 The diagram illustrates the allocation process, where different allocation processes may be identified by dashed arrows and / or these allocation processes may be performed sequentially.

[0087] In the first step S100, objects within a detection space are optically detected, wherein the detection space includes a stove with at least two cooking zones and an operating area with at least two indicators. The cooking zones and indicators are then identified based on the characteristics of the optically detected objects (S110), and the centroid of each detected object is determined (S120). Furthermore, the coordinates of the corresponding centroids in the detection space are detected, and the cooking zones and indicators are arranged or classified based on these coordinates (S130). Indicators are then assigned to corresponding cooking zones according to the arrangement (S140), and the operating state of at least one cooking zone can now be determined based on the detected specific characteristics of the correspondingly assigned indicators (S150).

[0088] When determining the centroid (S120), it may be optionally specified that the detection or identification indicator is arranged linearly and perpendicularly or parallelly relative to the longitudinal direction of the cooking zone (S122), as described above regarding the arrangement of the indicator according to the longitudinal direction of the cooking zone. Figure 3 and 4 The implementation method has been described as follows. Correspondingly, the indicator and the cooking area can also be grouped (S134) in this arrangement (S130), so that the allocation can be performed according to a predetermined order of grouping and allocation and according to the x and y coordinates, and accordingly support the arrangement (S130) and allocation (S140).

[0089] To support the arrangement (S130) and the allocation of indicators to cooking zones, relative position information can also be determined, and this position information can be determined, detected, and identified, for example, by means of the detection unit itself (S136), or it can be received from the terminal device, for example, by means of user input (S138). The position information can be detected or identified, for example, by means of a highlight in a symbol, so that the explicit allocation of indicators to the corresponding cooking zones can be realized or supported within a set of cooking zones.

[0090] It can also be stipulated that a direction vector is formed and a pattern for the direction vector is determined during arrangement (S132), then the consistency between the indicator vector and the cooking zone vector is checked, and when consistency is determined, allocation is performed based on consistency or arrangement (S142). A corresponding example of such an allocation process is, for example, as described above regarding... Figure 5 It has been described.

[0091] Similarly, cooking containers can be selectively placed on the cooking zones, and corresponding changes in the operating status or cooking level settings can be made for the corresponding cooking zones. This involves detecting the cooking containers and / or cooking zones, as well as the corresponding operating elements or indicators, and this process is continuous for all cooking zones and indicators, as described above regarding... Figure 6 As described in the implementation method.

[0092] The corresponding allocation process is preferably implemented algorithmically, wherein allocation and arrangement preferably occur sequentially if a specific allocation process is impossible or fails. For example, allocation can first be attempted based on vector patterns and consistency (S132, S142), and then, if consistency is not determined, allocation is performed based on the specific linear arrangement of the indicators and corresponding groupings (S122, S134). If explicit grouping is also impossible or the linear arrangement does not exist, allocation can then optionally be performed based on input position information (S136, S138) or semi-automatically based on the selective placement of cooking containers (S144). This optional automatic process enables explicit allocation of indicators to the corresponding cooking areas under different conditions and designs in the cooking and operating areas without having to select a specific process.

[0093] To improve the effectiveness of automatically generated allocations, the allocations can also be checked (S160), which are preferably confirmed or adjusted based on manual input, for example, by inputting location information (S138).

[0094] List of reference numerals

[0095] 1. Control equipment

[0096] 10 Testing Area

[0097] 12 Cooking Area

[0098] 14 Cooking containers

[0099] 16. Operating elements or indicators

[0100] 18. Center of mass

[0101] 20 Operating Area

[0102] 22 Location Information

[0103] 24 vectors

[0104] 100 detection units

[0105] 101 Assessment Unit

[0106] 102 Prediction Units

[0107] 103 Control Unit

[0108] 2. Range hood

[0109] 3. Stove

[0110] H hand

[0111] S100-S160 Method Steps.

Claims

1. A method for optically determining the operating status of a stove (3), comprising the following steps: - Optical detection of objects in the detection space (10) is performed by means of a detection unit (S100), wherein the detection space (10) includes a stove (3) having at least two cooking zones (12) and an operation area (20) having at least two indicators (16). -The cooking zone (12) and the indicator (16) are identified based on the optically detected characteristics of the object and by means of the evaluation unit of the control device (S110), wherein each indicator (16) includes one or more distinct features of the corresponding operating state; - Determine the centroid (18) of each detected object (S120), and virtually arrange the cooking area (12) and indicator (16) by means of the evaluation unit based on the detected coordinates of the corresponding centroid (18) in the detection space (10). - Based on the virtual arrangement and by means of the evaluation unit, the indicator (16) is virtually assigned to the corresponding cooking area (12) (S140). as well as - Determine the operating status of at least one cooking zone (12) based on the detected specific features of the corresponding assigned indicator (16) (S150).

2. The method of claim 1, wherein the characteristics include the contrast of the object, the contrast change process, the marker, the boundary line, the edge and / or the size.

3. The method according to claim 1 or 2, wherein the arrangement is based on orthogonal coordinates, Cartesian coordinates, grid coordinates or a two-dimensional matrix.

4. The method according to any one of the preceding claims, wherein the coordinates are normalized according to a predetermined tolerance range.

5. The method according to any one of the preceding claims, wherein there are more than two cooking zones (12) in the stove (3) and more than two indicators (16) in the operating area (20), wherein direction vectors (24) are formed from the cooking zone (12) having a centroid (18) with predetermined coordinates to the corresponding centroids (18) of the remaining cooking zones (12) and from the indicator (16) having a centroid (18) with predetermined coordinates to the corresponding centroids (18) of the remaining indicators (16), wherein if the direction vector (24) of the cooking zone (12) is consistent with the direction vector (24) of the indicator (16) (S142), the indicator (16) is assigned to the cooking zone (12) according to the arrangement.

6. The method according to any one of claims 1 to 4, wherein four or more even-numbered cooking zones (12) are present in the stove (3) and four or more even-numbered indicators (16) are present in the operating area (20), and wherein whether the indicators (16) are linearly arranged and whether the indicators (16) are oriented perpendicular to or parallel to the longitudinal axis defined by the cooking zones (12) is determined according to the coordinates of the centroids of the indicators (16) (S122), wherein the allocation of the indicators (16) to the respective cooking zones (12) is performed according to the determined arrangement of the indicators (16).

7. The method according to claim 6, wherein the cooking zones (12) are grouped based on the common y-coordinate of the corresponding centroid (18) when the indicators (16) are arranged vertically, and these groups are arranged in descending order according to the y-coordinate (S134), wherein the cooking zones (12) are arranged in ascending order according to the groups and within the groups of the corresponding x-coordinates of the corresponding centroids (18), and wherein the indicators (16) are assigned to the corresponding cooking zones (12) in descending order from the corresponding y-coordinates according to the arrangement.

8. The method according to claim 6, wherein the cooking zones (12) are grouped based on the common x-coordinate of the corresponding centroids (18) when the indicators (16) are arranged in parallel, and these groups are arranged in ascending order according to the x-coordinates (S134), wherein the cooking zones (12) are arranged in descending order according to the groups and within the groups of the corresponding y-coordinates of the corresponding centroids (18), and wherein the indicators (16) are assigned to the corresponding cooking zones (12) in descending order from the corresponding x-coordinates according to the arrangement.

9. The method according to any one of the preceding claims, wherein for each indicator, position information (22) of the corresponding cooking zone (12) relative to at least one other cooking zone (12) is also detected (S136; S138) and allocation is performed according to the position information (22).

10. The method according to any one of claims 1 to 4, wherein the active operating state of the cooking container (14) and the indicator (16) on the cooking zone (12) is detected (S144), wherein the allocation of the indicator (16) to the corresponding cooking zone (12) is performed based on the detected cooking container (14), the arrangement and the detected operating state, wherein the allocation for each indicator (16) is performed by placing the cooking container (14) on the corresponding cooking zone (12) and activating the operating state of the corresponding indicator (16).

11. The method of claim 10, wherein the allocation is performed continuously for each indicator (16) by placing the cooking container (14) onto the corresponding cooking zone (12) and activating the operating state of the corresponding indicator (16).

12. The method according to any one of claims 1 to 4, wherein arrangement information is displayed on a display and / or transmitted to an external device, and allocation information and / or location information (22) is received by user input (S138), wherein the allocation is performed based on the received allocation information and / or location information (22).

13. The method according to any one of the preceding claims, wherein the allocation is checked after allocation based on acoustic signals, displays on a display, and / or transmission of allocation information and / or arrangement information to an external device (S160).

14. The method according to any one of the preceding claims, wherein the operating state is a set cooking level, a change in the cooking level and / or a change process, or the presence of residual heat.

15. The method according to any one of the preceding claims, wherein the features include structural features and / or displayed information.

16. A control device for optically determining the operating status of a stove (3), comprising: -A detection unit (100) for optically detecting objects within the detection space (10). and - An evaluation unit (101) is used to evaluate the detected object and to identify the cooking area (12) of the stove (3) included in the detection space (10) and the operation area (20) included in the detection space (10) based on the optically detected characteristics of the object, wherein each indicator (16) includes one or more distinct features of the corresponding operating state. The evaluation unit (101) is configured to determine the centroid (18) of each detected object and to arrange the cooking zone (12) and indicator (16) according to the coordinates of the corresponding centroid (18) detected in the detection space (10) and to virtually assign the indicator (16) of the corresponding cooking zone (12) according to the arrangement, and wherein the detection unit (100) and the evaluation unit (101) are configured to determine the operating state of at least one cooking zone (12) according to the detected explicit features of the corresponding assigned indicator (16).

17. The control device (1) according to claim 16, wherein the control device (1) can be integrated into and / or fixed to a module of the range hood (2), and the module includes an interface for transmitting data between the control device (1) and the range hood (2).

18. The control device (1) according to claim 17, wherein data transmission is performed wirelessly.

19. The control device according to claim 16 or 17, wherein the control device is configured to implement the method according to any one of claims 2 to 15.

20. An oil fume extraction device, comprising a control device (1) according to any one of claims 16 to 19.

21. The fume extraction device according to claim 20, wherein the fume extraction device is a range hood.

22. The fume extraction device according to claim 20, wherein the control device (1) is integrated in the fume extraction device.

23. A computer program product stored on a non-volatile storage medium and comprising computer-readable instructions configured to perform the method according to any one of claims 1 to 15 when executed by a processor.

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