E.g.o. Elektro-geraetebau Gmbh

E.g.o. Elektro-Gerätebau Gmbh

Wolfgang Wittenhagen

Wolfgang Thimm

Martin Baier

Lutz Ose

Eugen Wilde

Uwe Schaumann

Ralf Dorwarth

Michael Riffel

Christian Seidler

A heating device has a support and a heating element arranged on it, the heating element having two electrical terminals and a multiplicity of heating conductors that are electrically connected to one another. Starting from the one terminal, the heating element is divided into a number of heating conductors parallel to one another and in series one behind the other toward the second terminal. In this case, at least three heating conductors are connected in parallel next to one another and at least three heating conductors are connected in series one behind the other. Series-connected heating conductor groups can be formed, heating conductors being parallel within a heating conductor group.

Heating device

According to the invention, an improved analysis method for temperature monitoring of a hotplate () as a cooker with a temperature sensor (S) may be achieved by means of differentiating once over time and inverting the electronically interrogated temperature signal (T). The result of the inversion is raised to the power of &#x2154; to give an output value (A). This output value is used in further processing wherein, in the second processing, the output value is compared with stored values for an output value for defined events. The recording of the output value (A) occurs for a maximum time of up to 300 seconds after starting a cooking process, advantageously 60 to 120 seconds, and then said recording and analysis is terminated.

Method for generating, processing and analysing a signal correlated to temperature and corresponding device

A sensor for a sensor device on a cooking hob is provided with contacts on a support, an electronic circuit for signal processing and a resistance track for temperature measurement. The sensor is arranged in a tubular metallic housing above a radiant heater of the cooking hob. The metallic housing is operated as an electromagnetic pan recognition sensor. The functions of temperature measurement and pan recognition can be combined in one sensor device as a module. A good transmission of sensor signals can be achieved as a result of the physical proximity of the sensor signal processor to the sensor by placing them on the same support.

Sensor device for a heating device

A temperature sensor is disclosed comprising a sensor element having a temperature-dependent resistance that is enclosed with a tube. In one embodiment, the tube is a quartz glass tube. In another embodiment the temperature sensor is a conventional halogen lamp, designed for use as a light source. The temperature sensor can be advantageously to precisely measure temperatures in a radiant heater, such as that present in a electric cooking appliance.

Temperature sensor based on resistance measurement and radiant heater with such a temperature sensor

A hob comprising a plurality of radiant heating devices, each of which is further comprised of a support and a heat conductor mounted thereon. An elongate and tubular temperature sensor having a temperature sensitive element in a glass envelope extends along the support and is embedded therein to such a degree so as to project only slightly upwards. Ends of the temperature sensor with connections extend to the edge of the support or even project beyond.

Heating device with temperature sensor and hob with heating devices

A method and the associated device for detecting cooking or boiling processes in a glass ceramic hob are described, to which power is supplied by a power supply by means of a heating element and said power is transmitted to the cooking vessel standing thereon. During a cooking process a temperature profile of the hob is measured and evaluated. The temperature profile is evaluated after ending the power supply and for evaluation purposes a temperature profile gradient is determined. During evaluation, a normal cooking or boiling process is detected if the gradient exceeds a predetermined threshold. During evaluation, a disturbed or faulty cooking or boiling process is detected if the gradient is equal to or smaller than a predetermined threshold. Such a disturbed or faulty cooking or boiling process can arise through the cooking vessel boiling dry or empty.

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Bretten, Germany

Wolfgang Wittenhagen