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KR-20260063443-A - ELECTRONIC RANGE AND CONTROL METHOD THEREOF

KR20260063443AKR 20260063443 AKR20260063443 AKR 20260063443AKR-20260063443-A

Abstract

An electric range according to one embodiment of the present disclosure may include a main body comprising at least one heating area, at least one working coil for heating a cooking vessel placed in the heating area, at least one cooling fan for cooling the heating area, at least one temperature sensor for detecting the temperature of the heating area, and at least one processor configured to control the operation of the working coil or the cooling fan. The processor may be configured to obtain information regarding a contaminated area based on image information of the upper surface of the main body from the hood range after the operation of the at least one working coil ends, set a residual heat retention area by comparing the heating area corresponding to the working coil that ended operation with the contaminated area, obtain a temperature value of the set residual heat retention area from the temperature sensor, and adjust the output of the working coil or the rotation speed of the cooling fan corresponding to the residual heat retention area based on the temperature value.

Inventors

  • 이슬기

Assignees

  • 삼성전자주식회사

Dates

Publication Date
20260507
Application Date
20241030

Claims (15)

  1. In the electric range (200), A main body (210) including at least one heating area (212); At least one working coil (270) for heating a cooking vessel placed in the heating area (212); At least one cooling fan (280) for cooling the heating area (212); At least one temperature sensor (232) for detecting the temperature of the heating area (212); and It includes at least one processor (251) configured to control the operation of the above working coil (270) or cooling fan (280), and The above processor (251) is, After the operation of at least one working coil (270) ends, Information regarding a contaminated area (D) based on image information of the upper surface (211) of the main body (210) is obtained from the hood range (200), and A residual heat retention area is established by comparing the heating area (212) corresponding to the above-mentioned working coil (270) and the above-mentioned contamination area (D), and The temperature value of the set residual heat maintenance area is obtained from the temperature sensor (232), and An electric range configured to adjust the output of a working coil (270) or the rotation speed of a cooling fan (280) corresponding to the residual heat retention area based on the above temperature value.
  2. In paragraph 1, The above processor (251) is, If the temperature value of the above residual heat retention area is below the set temperature, An electric range configured to operate a working coil (270) corresponding to the residual heat maintenance area so that the temperature value of the residual heat maintenance area reaches the set temperature.
  3. In paragraph 1, If the temperature value of the above residual heat retention area is higher than the set temperature, An electric range configured to operate a cooling fan (280) corresponding to the residual heat maintenance area so that the temperature value of the residual heat maintenance area reaches the set temperature.
  4. In paragraph 1, The above processor (251) is, An electric range configured to set the residual heat retention area based on whether the heating area (212) corresponding to the working coil (270) that has been terminated from operation and the contamination area (D) are substantially the same.
  5. In paragraph 4, The above processor (251) is, An electric range configured to set the heating area (212) as a residual heat retention area when the heating area (212) corresponding to the working coil (270) that has been terminated from operation and the contaminated area (D) are substantially the same.
  6. In paragraph 4, The above processor (251) is, An electric range configured to set the residual heat retention area based on whether at least a portion of the heating area (212) and the contamination area (D) overlap when the heating area (212) corresponding to the working coil (270) that has been terminated from operation and the contamination area (D) are different.
  7. In paragraph 6, The above processor (251) is, An electric range configured to set the heating area (212) that overlaps with or is adjacent to the contaminated area (D) as a residual heat retention area when the heating area (212) and the contaminated area (D) do not overlap.
  8. In paragraph 6, The above processor (251) is, When at least a portion of the heating area (212) and the contamination area (D) overlap each other, Calculate the ratio that the above-mentioned overlapping contamination area (D) occupies on the heating area (212), and Compare the above calculated ratio with the preset ratio, An electric range configured to set a residual heat retention area based on the above comparison results.
  9. In paragraph 8, The above processor (251) is, An electric range configured to set the heating area (212) as the residual heat retention area when the above-calculated ratio is greater than or equal to a preset ratio.
  10. In paragraph 8, The above processor (251) is, An electric range configured to set the heating area (212) and the heating area (212) that overlaps with or is close to the remaining contaminated area (D) outside the heating area (212) as a residual heat retention area when the above-determined ratio is less than or equal to a preset ratio.
  11. In paragraph 1, It further includes a display (260), The above processor (251) is, An electric range configured to control the display (260) so that information regarding the set residual heat retention area is output in response to the above temperature value.
  12. In Paragraph 11, Information regarding the above residual heat retention area is, An electric range comprising at least one of information regarding the location of the residual heat retention area, the temperature of the residual heat retention area, whether the residual heat retention area is cleanable, and a suggestion for changing the position of the cooking vessel.
  13. In a method for controlling an electric range (200), The above electric range (200) is, A main body (210) including at least one heating area (212); At least one working coil (270) for heating a cooking vessel placed in the heating area (212); and It includes at least one cooling fan (280) for cooling the heating area (212), and The above method is, An operation to obtain information regarding a contaminated area (D) based on image information of the upper surface (211) of the main body (210) of the electric range (200) from the hood range (100); An operation to set a residual heat retention area by comparing the heating area (212) corresponding to the working coil (270) that has finished operation with the contamination area (D); The operation of obtaining the temperature value of the set residual heat retention area from the temperature sensor (232); and A method comprising the operation of adjusting the output of a working coil (270) or the rotation speed of a cooling fan (280) corresponding to the residual heat retention area based on the above temperature value.
  14. In Paragraph 13, The above electric range (200) is, It further includes a display (260), The above method is, A method comprising controlling the display (260) so that information regarding the set residual heat retention area is output in response to the above temperature value.
  15. In Paragraph 14, Information regarding the above residual heat retention area is, A method comprising at least one of information regarding the location of the residual heat retention area, the temperature of the residual heat retention area, whether the residual heat retention area can be cleaned, and a suggestion for changing the location of the cooking vessel.

Description

Electric range and control method thereof The present disclosure relates to an electric range and a method for controlling the same. Generally, electric ranges (or induction heating devices) or gas ranges are used as cooking appliances for heating and cooking food. Among the above cooking appliances, the electric range includes a main body on which a cooking vessel (e.g., a pot, a frying pan) is placed, and a working coil that generates a magnetic field to heat the cooking vessel when an electric current is applied. Since the electric range uses the cooking vessel itself as a heat source, it has the advantage of not generating harmful gases and having a low risk of fire. However, since the electric range itself cannot be used as a heat source, there is the inconvenience of having to use hot water and/or a cleaning detergent specifically designed for electric ranges separately when cleaning the electric range. The information described above may be provided as related art for the purpose of aiding understanding of the present disclosure. No claim or determination is made as to whether any of the foregoing may be applied as prior art related to the present disclosure. In relation to the description of the drawings, the same or similar reference numerals may be used for identical or similar components. FIG. 1 is a perspective view showing a cooking control system according to one embodiment of the present disclosure. FIG. 2 is a control block diagram of a hood range according to one embodiment of the present disclosure. FIG. 3 is a control block diagram of an electric range according to one embodiment of the present disclosure. FIG. 4 is a control flowchart relating to a cleaning method of an electric range using residual heat in a cooking area after cooking is finished, according to one embodiment of the present disclosure. FIGS. 5A and 5B are plan views of an electric range showing the contamination state of the upper surface of the main body of the electric range before and after cooking, according to one embodiment of the present disclosure. FIG. 6 is a control flowchart for setting a residual heat retention area of an electric range according to one embodiment of the present disclosure. FIG. 7 is a plan view of an electric range in which contaminants are present in all of the plurality of cooking zones, according to one embodiment of the present disclosure. FIG. 8 is a plan view of an electric range according to one embodiment of the present disclosure, in which contaminants are present in a heating area other than the cooking area. FIG. 9 is a plan view of an electric range in which contaminants are spread across a heating area and a cooking area, according to one embodiment of the present disclosure. FIG. 10 is a plan view of an electric range according to one embodiment of the present disclosure, in which contaminants are outside the heating area and the cooking area. The various embodiments used to illustrate the principles of the present disclosure in FIGS. 1 through 9 disclosed below and in this patent document are for illustrative purposes only and should not be construed as limiting the scope of the present disclosure in any way. Those skilled in the art will understand that the principles of the present disclosure may be implemented in any system or device appropriately arranged. Hereinafter, embodiments of the present disclosure are described in detail with reference to the drawings so that those skilled in the art can easily practice them. However, the present disclosure may be embodied in various different forms and is not limited to the embodiments described herein. In relation to the description of the drawings, the same or similar reference numerals may be used for identical or similar components. Furthermore, in the drawings and related descriptions, descriptions of well-known functions and configurations may be omitted for clarity and brevity. FIG. 1 is a perspective view showing a cooking control system (1) according to one embodiment of the present disclosure. Referring to FIG. 1, a cooking control system (1) according to one embodiment may include a hood range (100) and an electric range (200). According to one embodiment, the hood range (100) may be a ventilation device that exhausts or purifies smoke or odors generated from food during cooking to the outside. The hood range (100) may be positioned above the electric range (200) (e.g., in the +Z-axis direction). The hood range (100) may be named an exhaust device. According to one embodiment, an intake port (not shown) for inhaling smoke or odor generated during cooking may be provided on the bottom surface (e.g., one surface facing the -Z axis direction) of the main body (110) of the hood range (100). When smoke or odor is generated during cooking, the hood range (100) may operate an exhaust fan (e.g., the exhaust fan (170) of FIG. 2) to inhale the smoke or odor into the main body (110) through the intake port (111), and the inhaled