Combination of a cooking hob and a food temperature sensor probe

Abstract

The invention relates to a combination of a cooking hob (100) comprising a cooktop (102), a plurality of cooking zones (104) allocated to the cooktop (102), and at least one cooking vapor extracting device (106) configured to extract cooking vapors generated above the cooktop 102), on the one side, and a mobile food temperature sensor probe (120) configured to detect the food temperature inside a cooking vessel (118) located on one of the cooking zones (104), on the other side.

Description

[0001] The invention generally relates to a cooking hob comprising a cooktop, a plurality of cooking zones allocated to the cooktop, and at least one cooking vapor extracting device configured to extract cooking vapors generated above the cooktop.

[0002] Such cooking hobs are generally known not only to those skilled in the art. In practice the operation of the at least one cooking vapor extracting device is manually controlled by the user standing in front of the cooking hob. In many situations, however, the user will not continuously survey the cooking process, but leave the cooking hob on its own and fulfill other household tasks remote from the cooking hob. In such cases, it can happen that an initially input operation level of the at least one cooking vapor extracting device will not be appropriate at a later point of time, e.g. after water in pot started boiling and expelling steam.

[0003] It is, therefore, the object of the present invention to allow the at least one cooking vapor extracting device to be at least partially operated in an automated manner.

[0004] According to the present invention, this object is achieved by a combination of a hob comprising a cooktop, a plurality of cooking zones allocated to the cooktop, and at least one cooking vapor extracting device configured to extract cooking vapors generated above the cooktop, on the one side, and a mobile food temperature sensor probe configured to detect the food temperature inside a cooking vessel located on one of the cooking zones, on the other side. In the above-described exemplary case, the at least one cooking vapor extracting device can be operated in dependence of the food temperature inside a cooking vessel detected by the mobile food temperature sensor probe. As soon as the food temperature reaches a temperature value range or exceeds a threshold temperature correlated with increased steam generation, in particular a temperature range close to 100°C, the operation level of the at least one cooking vapor extracting device can be appropriately increased.

[0005] It should be noted that a mobile food temperature sensor probe which can be used in the context of the present invention is known, for example, from EP 3 431 943 A1.

[0006] The above concept can, for example, be put into practice by the cooking hob including a control unit configured to receive input data from the mobile food temperature sensor probe indicative of the temperature of the food inside the cooking vessel, and configured to operate the at least one cooking vapor extracting device in dependence of the received input data.

[0007] According to a preferred embodiment, the control unit can be configured to operate the at least one cooking vapor extracting device according to at least two operation levels, a first operation level being activated, i.e. e.g. the cooking vapor extracting device can be turned on, if the food temperature detected by the mobile food temperature sensor probe exceeds a first increase temperature threshold value, and a second operation level being activated, if the food temperature detected by the mobile food temperature sensor probe exceeds a second increase temperature threshold value. As common cooking vapor extracting device have at least three operation levels, the third operation level can be activated, if the food temperature detected by the mobile food temperature sensor probe exceeds a third increase temperature threshold value. Preferably, of course, the first increase temperature threshold value is lower than the second increase temperature threshold value, and the second increase temperature threshold value is lower than the third increase temperature threshold value and consequently, the first operation level is lower than the second operation level, and the second operation level is lower than the third operation level. For example, the first increase temperature threshold value can amount to between 20°C and 60°C, preferably to about 40°C, while the second increase temperature threshold value can amount to between 40°C and 80°C, preferably to about 60°C, and the third increase temperature threshold value can amount to between 60°C and 100°C, preferably to about 80°C.

[0008] The same principle can also be applied when the food temperature is going down again. In other words, the second operation level can be activated, if the food temperature detected by the mobile food temperature sensor probe falls below a third decrease temperature threshold value, the first operation level can activated, if the food temperature detected by the mobile food temperature sensor probe falls below a second decrease temperature threshold value, and the cooking vapor extracting device can be turned off or can be set to a so-called breeze mode, if the food temperature detected by the mobile food temperature sensor probe falls below a first decrease temperature threshold value. The mentioned breeze mode ensures that still remaining vapors are reliably extracted. This breeze mode can also be activated when the cooking hob is turned off.

[0009] According to a further idea of the present invention, a hysteresis can be provided between increasing and decreasing the operation level of the cooking vapor extracting device. This hysteresis can be provided either by selecting the decrease temperature threshold values to be lower than the corresponding increase temperature threshold values by a predetermined temperature amount or by delaying the decreasing by a predetermined time interval, in which case the corresponding increase temperature threshold values and decrease temperature threshold values can be selected to be identical. In this way, it can be ensured that all generated vapors are reliably extracted. Furthermore, a permanent increasing and decreasing of the operation level can be avoided.

[0010] Furthermore, in a preferred embodiment, at least one of the afore-mentioned temperatures threshold values can be predefined and stored in the control unit. They can be fixed temperature threshold values or temperatures threshold values which can be changed by the user, e.g. via the cooking hob's user interface.

[0011] In order to avoid problems with the heat of the cooking zones deteriorating or even damaging data lines, which typically include plastic material, it is suggested that the mobile food temperature sensor probe is wirelessly connected to the control unit.

[0012] According to a further embodiment, the control unit can be configured to control the at least one cooking zone according to a plurality of cooking programs, namely a cooking program for water-based cooking and at least one further cooking program, and is further configured to control the operation of the at least one cooking vapor extracting device in dependence of the input data received from the mobile food temperature sensor probe, if the at least one cooking zone is operated according to the cooking program for water-based cooking. Of course, it is conceivable to control the operation of the at least one cooking vapor extracting device in dependence of the input data received from the mobile food temperature sensor probe, as long as there is a clear correlation between the food temperature and the generation of steam and / or cooking fumes by the food cooked in the cooking vessel.

[0013] Alternatively or in addition to the dependence upon the cooking program, the orientation of the mobile food temperature sensor probe can be used in order to determine, whether or not the at least one cooking vapor extracting device should be controlled in dependence of the food temperature. To this end, it is suggested that the mobile food temperature sensor probe can include an orientation sensor and that the control unit can be configured to control the operation of the at least one cooking vapor extracting device in dependence of the temperature input data received from the mobile food temperature sensor probe, only if the orientation input data indicate that the mobile food temperature sensor probe has a mainly vertical orientation. In this context, a mainly vertical orientation is an orientation of at least 45° with the horizontal orientation (0°). Cooking vessels for water-based cooking or similar types of cooking usually have a higher side wall than, for example, pans or the like.

[0014] According to a further embodiment, the mobile food temperature sensor probe can include a vibration sensor and can be configured to output vibration data to the control unit. The vibration data can be indicative of the cooking zone on or in which the cooking vessel carrying the temperature sensor probe is located, thus allowing the control unit in case of two or more cooking vapor extracting devices being present to determine which of them is to be operated. For example, the vibration sensor can be a MEMS sensor (Micro-Electro-Mechanical System).

[0015] As a further safety measure, the at least one cooking vapor extracting device can be set to its highest operation level, if the vibration sensor detects that bubbles are created in the cooking vessel.

[0016] The above-described concept can be applied to all types of cooking vapor extracting devices, including cooking vapor extracting hoods. Such cooking vapor extracting hoods can have a wireless data connection to the cooking hob, e.g. using Bluetooth ®< technology or another appropriate data exchange technology. Furthermore, the cooking vapor extracting hood can be controlled using the user interface of the cooking hob, and this user interface can be in data exchange connection with the afore-mentioned control unit. In this way, the food temperature detected by the food temperature sensor probe, can easily be taken into consideration when controlling the operation of the cooking vapor extracting hood.

[0017] According to the invention, however, the at least one cooking vapor extracting device can also be a downdraft cooking vapor extracting device, i.e. a cooking vapor extracting device configured to extract cooking vapors generated above the cooktop through at least one opening provided in the cooktop in a downward direction to a region below the cooktop.

[0018] In the following the invention will be explained in more detail referring to an embodiment shown in the drawing: Figure 1shows a perspective view of an embodiment of the cooking hob according to the invention; Figure 2shows a schematic front view of the cooking hob of Figure 1; Figure 3shows a perspective view of the temperature sensor probe used in the context of the present invention; and Figure 4shows a schematic diagram illustrating an exemplary operation scheme of the cooking vapor extracting device in dependence of the food temperature detected by the temperature sensor probe.

[0019] In Figures 1 and 2 a cooking hob according to the present invention is generally labelled with reference numeral 100.

[0020] The cooking hob 100 comprises a cooktop 102, a plurality of cooking zones 104 and a cooking vapor extracting device 106.

[0021] As may be seen from Figure 2, the cooking vapor extracting device 106 includes a suction channel 108 in which a fan 110 driven by an electromotor 112 draws air containing cooking vapors or fumes from above the cooktop 102 through an opening 114 of the cooktop 102 to below the cooktop 102 (see arcuate arrows P), where it is passed through a filter insert 116.

[0022] Cooking hobs 100 of this general design are known as such and will therefore here not be explained in further detail.

[0023] As may be seen from Figures 1 and 2, a cooking vessel 118 is located on one of the cooking zones 104, and a mobile food temperature sensor probe 120 is placed such that its temperature sensor tip 120a is submerged into the food F contained in the vessel 118. The food F may, for example, be a soup or water for boiling potatoes or pasta.

[0024] The food temperature sensor probe 120 can be of the type described in EP 3 431 943 A1 as shown in Figure 3. The food temperature sensor probe 120 is in, preferably wireless, data exchange connection with a control unit 122 (see flash symbols in Figure 2).

[0025] The control unit 122 can control the electromotor 112 driving the fan 110 in dependence of the food temperature detected by the food temperature sensor probe 120 via a data line 124.

[0026] Figure 4 shows a schematic diagram illustrating an exemplary operation scheme of the cooking vapor extracting device 106 in dependence of the food temperature detected by the temperature sensor probe 120. While the temperature T is below a first threshold temperature T1, the electromotor 112 is not operated. As soon as the temperature exceeds the first threshold temperature T1, the electromotor 112 is turned on and operated according to the first operation level OL1. Then, if the temperature exceeds a second threshold temperature T2, the operation level of the electromotor 112 is increased to a second operation level OL2.

[0027] The same threshold temperature vales T1 and T2 can be used, when the food temperature detected by the temperature sensor probe 120 is decreasing. If the temperature falls below the second threshold temperature T2, the operation level of the electromotor 112 is decreased to the first operation level OL1, and if the temperature falls below the first threshold temperature T1, the electromotor 112 is turned off. In order to avoid a permanent increasing and decreasing of the operation level of the electromotor 112 a time delay can be used for decreasing the operation level.

[0028] This type of operation scheme is advantageously applied if the control unit 122 operates (via data line 126) at least one of the cooking zones 104 according to a water-based cooking program or a cooking program having a similarly strong relationship between the food temperature and the amount of steam generated.

[0029] As may be seen from Figure 3, the temperature sensor probe 120 can include two further sensors, namely an orientation sensor 120b and a vibration sensor 120c.

[0030] The orientation of the food temperature sensor probe 120 detected by the orientation sensor 120b is indicative of the type of cooking vessel 118 used. As cooking vessels for water-based cooking or similar types of cooking usually have a higher side wall than, for example, pans or the like, a corresponding mainly vertical orientation of the food temperature sensor probe 120 may indicate that it is appropriate to control the operation of the fan 110 in dependence of the food temperature.

[0031] Analogously, a signal detected by the vibration sensor 120c provides information on or in which cooking zone 104 the cooking vessel 118 is located. In cooking hobs 100 having a plurality of cooking vapor extracting devices 106, this information would allow the control unit 122 to determine which of the cooking vapor extracting devices 106 should be operated and at which operation level.

Claims

1. A combination of • a cooking hob (100) comprising • a cooktop (102), • a plurality of cooking zones (104) allocated to the cooktop (102), and • at least one cooking vapor extracting device (106) configured to extract cooking vapors generated above the cooktop 102), and • a mobile food temperature sensor probe (120) configured to detect the food temperature inside a cooking vessel (118) located on one of the cooking zones (104), the cooking vessel (118) not being part of the combination.

2. The combination of claim 1, wherein the cooking hob includes (100) a control unit (122) configured to receive input data from the mobile food temperature sensor probe (120) indicative of the temperature of the food inside the cooking vessel (118), and configured to operate the at least one cooking vapor extracting device (106) in dependence of the received input data.

3. The combination of claim 1 or 2, wherein the control unit (122) is configured to operate the at least one cooking vapor extracting device (106) according to at least two operation levels, a first operation level (OL1) being activated, if the food temperature detected by the mobile food temperature sensor probe (120) exceeds a first increase temperature threshold value (T1), and a second operation level (OL2) being activated, if the food temperature detected by the mobile food temperature sensor probe (120) exceeds a second increase temperature threshold value (T2) .

4. The combination of claim 3, wherein the at least one cooking vapor extracting device (106) is turned off or set to a breeze mode, if the food temperature detected by the mobile food temperature sensor probe (120) falls below a second decrease temperature threshold value (T2), and wherein the first operation level (OL1) is activated, if the food temperature detected by the mobile food temperature sensor probe (120) falls below a second decrease temperature threshold value (T1).

5. The combination of claims 3 and 4, when depending on claim 2, wherein the control unit (122) is configured to provide a hysteresis between increasing and decreasing the operation level of the cooking vapor extracting device (106) .

6. The combination of any of claims 1 to 5, wherein the mobile food temperature sensor probe (120) is wirelessly connected to the control unit (122).

7. The combination of any of claims 1 to 6, wherein the control unit (122) is configured to control the at least one cooking zone (104) according to a plurality of cooking programs, namely a cooking program for water-based cooking and at least one further cooking program, and is further configured to control the operation of the at least one cooking vapor extracting device (106) in dependence of the input data received from the mobile food temperature sensor probe (120), if the at least one cooking zone (104) is operated according to the cooking program for water-based cooking.

8. The combination of any of claims 1 to 7, wherein the mobile food temperature sensor probe (120) includes an orientation sensor (120b) and wherein the control unit (122) is configured to control the operation of the at least one cooking vapor extracting device (106) in dependence of the temperature input data received from the mobile food temperature sensor probe (120), only if the orientation input data indicate that the mobile food temperature sensor probe (120) has a mainly vertical orientation.

9. The combination of any of claims 1 to 8, wherein the mobile food temperature sensor probe (120) includes a vibration sensor (120c) and is configured to output vibration data to the control unit (122).

10. The combination of any of claims 1 to 9, wherein the at least one cooking vapor extracting device (106) is configured to extract cooking vapors generated above the cooktop (102) through at least one opening (114) provided in the cooktop (102) in a downward direction to a region below the cooktop (102).

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