BSH has in Zaragoza the most important R&D and manufacturing center worldwide for induction countertops. Thanks to the joint work carried out since the 1980s between BSH and the University of Zaragoza has managed to be the technological reference, which reflects the figure of 500 patent applications in the field of induction plates. But we need to continue innovating so as not to lose market share. In the ARQUE project, listening to the expectations of the market, there are 4 activities with which induction kitchens (including containers and accessories) approach a more autonomous behavior, more efficient and improving the user experience: A1 Automatic cooking: It includes monitoring/simulation of the food transformation process, guiding the cooking process using sensors and external and/or internal parameters of the countertop itself, and developing containers that can provide information (sensors) about the cooking process or use energy more efficiently. A2 User experience: Through optical signaling systems (functional lighting) and user interfaces, greater interaction with the user will be achieved. On the other hand, minimising noise in the ventilation of electronics and inductors will provide greater comfort. A3 Basic technology: It will work on new heating techniques (e.g. steam, air) from inductors, in the use of high-precision temperature sensors even on flat surfaces, in stages of matrix power for flexible surfaces, in digital control, and in simulation models for EMI/EMC (derived, among other causes, from the connectivity of the apparatus). A4 Platform-level solutions: Possible solutions will be explored to minimise the environmental impact of the countertop from its design (i.e. recycled materials; repairability; recyclability), and functional surfaces are sought. The bulk of this activity is the development of new induction countertop platforms for different price ranges. To this end, BSH works together with the University of Zaragoza (UZ). The methodology is based on a division of tasks: University is closer to the theoretical aspects and basic fundamentals of technology, and BSH develops products that integrate these results, as well as certain own developments with the same objectives. The University’s research groups (and the main researchers) we work with on this project are: — Culinary Technology (Mª Luisa Salvador): Food Cooking Grade Control — Applied Mechanics and Bioengineering AMB (Miguel Angel Martinez): Simulation of the cooking process of food. Modeling and inductor-recipient simulation. Simulation of the cooling system. — Numerical fluiddynamics -GFN (Norberto Fueyo): Fluid dynamics of cooking. Refrigeration (ventilation) — Computer Science and Systems Engineering (Carlos Sagüés): Kitchen and Artificial Intelligence Assistant — Mechanical Engineering (Juan Lladó): Noise and Vibration Analysis (ventilation) — Photonic Technologies GTF (Rafael Alonso): Optical signalling. Temperature Sensors — G. Power Electronics and Microelectronics GPEM (Jesus Steel): Systems for heating based on inductors. Efficient containers. — GEPM (Oscar Lucia): Power stages for multicoil. — GEPM (Denis Navarro): Digital control. — GEPM (Medium Arturo): Simulation EMC/EMI — Ing. Mechanics -Ecodesign (Carlos Javierre): Ecodesign and modularity (Circular Economy) The impact on employment is very relevant, with the recruitment of 19 researchers by the university. And it entails a strong involvement of BSH through private investment mobilised to transform these results into marketable products.
