Tempertature Sensor for a Cooking Device, Cooking Device With Electronic Control and Method for Temperature Recording

• US 20070214967A1
• Filed: 05/13/2005
• Published: 09/20/2007
• Est. Priority Date: 05/13/2004
• Status: Abandoned Application

• Current Assignee: BSH Bosch und Siemens Hausgerã¤Te GmbH (Robert Bosch GmbH)
• Original Assignee: BSH Bosch und Siemens Hausgerã¤Te GmbH (Robert Bosch GmbH)
• Inventors: Has, Uwe, Vetterl, Peter
• Application Number:
  US11/587,561
• Publication Number:
  US 20070214967A1
• Time in Patent Office: Days
• US Class Current: 99/358
• CPC Class Codes: F24C 15/105 Constructive details concerning the regulation of the temperature
• CPC Class Codes: G01J 5/60 using determination of colour temperature
• CPC Class Codes: H05B 2213/07 Heating plates with temperature control means
• CPC Class Codes: H05B 3/746 Protection, e.g. overheat cutoff, hot plate indicator

Abstract

A temperature sensor on a cooking device, for non-contact recording of a temperature of a cooking utensil includes at least one infra red-sensor, with at least two differing sensitivity ranges for recording at least two different wavelengths emitted by the cooking utensil. The infra-red sensor can be a multi-channel pyrometer. In accordance with a method for non-contact recording of a temperature of a cooking utensil, at least two different wavelength ranges emitted by the cooking utensil are recorded by an infra-red sensor comprising a multi-channel pyrometer.

Claims

1-11. -11. (canceled)

12. A temperature sensor of a cooking device for non-contact recording of a temperature of a cooking utensil, the temperature sensor comprising:

at least one infrared sensor having at least two different sensitivity ranges for recording at least two different wavelength ranges emitted by the cooking utensil.

13. The temperature sensor according to claim 12, wherein the infrared sensor comprises a multi-channel pyrometer.

14. The temperature sensor according to claim 12, wherein the wavelength ranges are a selected one of a group of wavelength ranges that adjoin one another and a group of wavelength ranges that are spaced apart from one another.

15. The temperature sensor according to claim 12, wherein each of the wavelength ranges is allocated substantially the same amounts of thermal energy.

16. A cooking device comprising:

at least one hot plate having an electronic temperature control with at least one control variable that can be determined by means of a temperature sensor (a) operable to record in a non-contact manner a temperature of a cooking utensil deployed in connection with cooking on the hot plate and (b) having at least one infrared sensor with at least two different sensitivity ranges for recording at least two different wavelength ranges emitted by the cooking utensil.

17. The cooking device according to claim 16, wherein the electronic temperature control has at least one control variable that can be determined by means of a temperature sensor arranged on the hotplate in the immediate vicinity of the cooking utensil.

18. A method for non-contact recording of a temperature of a cooking utensil comprising:

recording at least two different wavelength ranges emitted by the cooking utensil by means of an infrared sensor comprising a multi-channel pyrometer.

19. The method according to claim 18, wherein recording at least two different wavelength ranges emitted by the cooking utensil by means of an infrared sensor includes recording wavelength ranges lying in a range between about 4 μ

m to 20 μ

m.

20. The method according to claim 18, wherein recording at least two different wavelength ranges emitted by the cooking utensil by means of an infrared sensor includes recording at least three different wavelength ranges.

21. The method according to claim 18 and further comprising determining the temperature of the cooking utensil from signals respectively associated with the different wavelength ranges.

22. The method according to claim 18 and further comprising taking into account different band emittances of different materials of the cooking utensil when determining the temperatures.