Kurt Wolf & Co. Kg

Fissler Gmbh

Fissler Bmbh

Wolfram K Andre

Kurt Wolf

A control device for controlling the heating capacity of the heating element of a cooking or heating plate, on which a cooking vessel, roasting vessel, or the like, can be placed and heated. The temperature on or in the cooking vessel is determined by means of a temperature sensor, conveyed to a logic circuit, and used in this for the control of the heating element by means of an output stage in dependence on the actual temperature determined and/or the temperature increase in the heating phase. In order for control of the heating output of the heating element to also be performed during a roasting process with a roasting pan placed on the cooking or heating plate, a program selection switch provided to select between various cooking processes, such as rapid simmering, steaming, warming and the like has a coordinated switching position for each and for a roasting process has an additional switching position. The heating output is controlled during the heating phase by means of preset programs of the logic circuit by switching the heating element on and off by means of the output stage in dependence on the actual temperature detected by means of the temperature sensor and/or the temperature increase detected from the temperature curve.

Device for controlling the heating output of the heating element of a

The invention involves a method for measuring the temperature in a heating system of the type having an electrically heated hot plate with a filled cooking vessel on it and a radiation pick-up located at varying distances from the side of the vessel and pointed at it which emits a signal indicating the temperature of the substance in the vessel based upon radiation from an area on the side of the vessel as detected by the radiation measurement field of the radiation pick-up, the radiation intensity of which decreases as a square of increasing distance. To compensate for the effect on measurements of spurious radiation form the changing position of the vessel on the hot plate, the invention involves adjusting the angle of a non-intersecting radiation measurement field to obtain corresponding reduction in the area of radiation detetion on the vesel for increasing distances between vessel and radiation pick-up.

System for measuring temperature of a filled vessel on a hot plate

A device for determining the temperature of a glass ceramic plate heated using heat coils or halogen lamps with a temperature sensor which emits a signal for a control circuit corresponding to the temperature of the glass ceramic plate. The heat coils or the halogen lamps are positioned in the internal space of a cylindrical vessel-like insulation support, and in which the surrounding wall of the insulation body, under spring tension, abuts on the glass ceramic plate heated by the radiation of the heating coils or the halogen lamps. Adequate control precision can be achieved by having the temperature sensor positioned in a recess in the surrounding wall of the insulation body, and is in a thermally-conductive connection with the lower side of the glass ceramic plate. The recess for the temperature sensor is positioned at a distance to the internal space of the insulation support and thus the dynamics of the control behavior can be adjusted to low hysteresis and optimized.

Device for determining the temperature of a glass ceramic plate heated

The invention relates to controlling the simmering or cooking time in a cooking vessel which can be heated by means of an electrical cooking plate with a control circuit, in which the temperature in or on the cooking vessel is determined in the heating phase and utilized by the control circuit to regulate the heat output of the cooking plate by shutting off the cooking plate at a length of time before the completion of the predetermined simmering or cooking time, the time before completion being greater the greater the heat quantity determined from data from the heating phase. With heating starting at a temperature between the temperature necessary for the initiation of a significant steam formation and the boiling temperature of the water, the time period from reaching the boiling temperature up to the reaching of a predetermined measuring temperature lying slightly above the boiling temperature is measured, and the time period determined is used for the determination of the time period for the premature disconnection of the cooking plate which must be reduced by an amount which is greater the greater the starting temperature was above the temperature for initation of steam upon switching on the cooking plate.

Controlling the simmering or cooking time in a cooking vessel

A device for regulating the heating element of a cooking vessel of the type with an input device for setting a preselected cooking temperature in the range of the boiling point of water, a device for measuring the temperature on or in the cooking vessel, and a control circuit for maintaining cooking temperature constant at the preselected level. The device includes apparatus for altering the cooking temperature as a function of the measured atmospheric pressure or the altitude above sea level at the site of use of the cooking vessel, such adjustment being in accordance with the dependence of the boiling point of water on atmospheric pressure or altitude above sea level.

Device for regulating the heating element of a cooking vessel

This invention relates to controlling the simmering or cooking time in a cooking vessel which can be heated by means of an electrical cooking plate with a control circuit, in which the temperature in or on the cooking vessel is determined and utilized by the control circuit to regulate the heat output of the cooking plate, in which the simmering or cooking time can be set by means of an adjustable time element, in which the cooking plate can be shut off at a length of time bvefore the completion of the predetermined simmering or cooking time which is greater the slower that the rise of the temperature in the heating phase is, and in which, by using the heat content contained inthe cooking material after shutting off the cooking plate the simmering or cooking process is extended up to the preset simmering or cooking time. Starting temperatures which lie above room temperature distort the increase of the temperature in the heating phase, and thus the derivation of a measuring value initiating the premature switching off of the cooking plate. This invention provides for correcting the measure values in the heat phase in a predetermined manner so that the cooling process can nonetheless be determined.

Apparatus and process for controlling the simmering or cooking time in a

A process and apparatus for cooking food in a roasting vessel, in which the temperature in and around the roasting vessel is measured and used to regulate the cooking temperature according to a preset program by means of a control circuit which activates and deactivates an electric heating element. By controlling the heat output according to a preset program, whereby the program is effected when a predetermined temperature differential from the preset roasting temperature is reached, the cooking temperature can be controlled without overshooting the preset roasting temperature, even during high rates of temperature increase which occur during the heating cycle of the roasting operation.

Process and apparatus for roasting with a roasting vessel

An apparatus for measuring the temperature in a heating system comprising a cooking pot with cooking material positioned on a hot plate where a radiation receiver is arranged at a distance from the wall of the cooking pot and aligned with it, which receiver produces a temperature measurement signal corresponding to the temperature of the cooking material in the cooking pot. The temperature measurement signal is derived from a detected radiation area on the wall of the cooking pot which corresponds to the radiation measuring field of the radiation receiver. The effect of different distances of the cooking pot from the radiation receiver is automatically compensated for by aligning the center axis of the radiation measurement field at an acute angle to the support surface of the hot plate, so that the distance of the center of the detected radiation area from the bottom of the cooking pot increases with an increasing distance of the wall of the cooking pot from the radiation receiver.

Arrangement for measuring the temperature in a heating system comprising

An apparatus for controlling and adjusting heat output during the heating phase of a steam pressure cooking vessel. The steam pressure cooking vessel is heated by an electric heating element and the temperature inside the steam pressure cooking vessel is measured. The heating element is controlled by a control circuit and a program memory which operates in a simple way at various preset rapid cooking or vitamin preserving cooking temperatures as a function of the heating characteristics and controls the heat output so that the selected cooking temperature can be adjusted and maintained constant in the simplest possible way without overshooting.

Apparatus for controlling and adjusting heat output during the heating

An apparatus for controlling and adjusting heat output during the heating phase of a cooking vessel. The cooking vessel is heated by an electric heating element and the temperature inside the cooking vessel is measured. The heating element is provided with a control circuit and two program memories which operate as a function of the temperature increase characteristics during the simmer or warming cycles, whereby in the simmer cycle, both the first and second program memories are operative whereas in the warming cycle only the second program memory is operative in a similar manner as during the simmer cycle and over the same temperature differential but at different temperature values.

An apparatus is provided to control the cooking process in a pressure cooker heated by an electrical heating element. By measuring values related to the temperature-time characteristic curve during the heating up phase, the cooking system is operated in an energy saving manner utilizing the inertia of the system by switching off the heating element prematurely to maintain the desired cooking time. By providing an additional mode of operation, the cooking process can be carried out in several successive cooking phases while still providing the energy saving feature of prematurely switching off the heating element in all cooking phases.

Apparatus for controlling the cooking process in a pressure cooker

The invention relates to a process for deriving a measuring signal proportional to the temperature rise of a temperature-time characteristic curve in a heating system having a cooker with cooking material on a heating plate, in which the temperature of the cooker is measured by means of a temperature sensor. The system operates accurately, even during brief temperature oscillations, and using relatively great temperature increments for digitalization of the measuring value signal, when the analogous measuring value signal emitted by the temperature measuring sensor is periodically converted into corresponding digital signals, the digital signals are cyclically fed into memory points of a cyclically-operating memory with n memory points, after each cycle of the memory, a temperature average is calculated from the digital signals stored in the first k and the last k memory points of the memory, wherein k is less than n/2, a measuring signal which corresponds to the temperature difference arising during the preceding cycle is generated from both temperature averages; and after every cycle, all memory points of the memory are cleared and subsequently derived digital signals are fed to the memory.

System for deriving a measuring signal in a heating system

A regulator circuit for controlling the heat output of a heating element adapted to be switched on and off by a semiconductor switch energized by a zero crossing switch having cycle group control, whereby a sensor signal derived from the sensed temperature is supplied to the zero crossing switch. In order to avoid an overriding of the control or operating temperature in the heating phase and to improve the accuracy of the temperature control, a secondary control voltage is derived from the sensor voltage according to the rate of rise and drop of the sensor voltage which in the heat phase the switch-off of the heating element is reset to lower temperatures depending on the secondary control voltage and in the cooling phase the switch-on of the heating element is reset to higher temperatures depending on the secondary control voltage.

Regulator circuit for control of heat output of a heating element

A device for regulating the cooking process in a cooking vessel which is heated by a heating element provided with a control circuit. The temperature in the cooking vessel is measured and is utilized by the control circuit to regulate the heating element. The cooking time can be preset by an adjustable timer. The cooking time in the cooking vessel is made independent of the inertia inherent in the cooking system by causing the timer to start metering the preset cooking time only after the cooking temperature has been reached. The operation of the timer may be governed by the slope of the temperature-time curve during the heating phase to enable the timer to shut off the heating element prematurely, relative to the preset cooking time, as the temperature-time curve rises less steeply during the heating phase.

Device for regulating the cooking process in a cooking vessel

A process and apparatus to control the cooking process in a steam pressure cooker heated with a heating element controlled through a control circuit wherein the temperature of the pressure cooker is detected and utilized by the control circuit to regulate the heat output of the heating element, and wherein a cooking time can be preset by means of an adjustable timing element. To automatically adjust the preset cooking time for the time constants of the cooking system dependent upon the nature and quantity of cooking material, the slope of the temperature-time characteristic line of the entire system is detected in the heating phase, the time period which elapses between reaching the temperature of the beginning of the vapor phase and the evaporation temperature of the water in the pressure cooker is measured, and the preset cooking time is adjusted depending upon the detected slope and the determined time period and is shortened by a time interval that is greater, the smaller the slope and the greater the determined time period.

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Aichwald, Germany

Wolfram K Andre