Heating appliance

Abstract

A heating appliance comprising: a heating source supported by a housing, the heating source operably connected to a power source; a food guide element operably supported by the housing, the food guide element comprising at least one guide wire positioned in a first orientation; and a sensor attached to the guide wire such that the sensor at least partially overlaps a surface of the guide wire.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to and the benefit of U.S. Provisional Patent Application No. 63 / 195,745, filed on June 2, 2021, the entire contents of which are incorporated herein by reference. Technical Field

[0003] The present application relates to electrical appliances, and more particularly, to heating appliances having improvements in their physical arrangement, sensing and control aspects. Background Art

[0004] Heating appliances typically utilize electric heating elements to cook or otherwise heat food, such as bread, pastries, vegetables, meat, etc. Heating appliances may also be used to heat other non-edible items. Some devices use time-based heating cycles that depend on selected target parameters, such as level settings (such as light or dark color shades). However, when different types of items to be heated are placed in the appliance for a given setting, the universal target parameter level and color setting may not be accurate. Additional factors may also make precise heating control challenging, such as freshness, aging, humidity / dryness, thickness, or the source of the item or food, as well as other environmental heating conditions experienced by the appliance or the appliance. For example, whether the appliance is still warm or completely at ambient temperature after being used previously, it will affect the heating conditions and control. Therefore, users are required to guess, including compensating for many baking or heating variables, to obtain the desired consistency, color, texture, etc. of the heated object.

[0005] Temperature sensors have been incorporated into the design of heating appliances (e.g., toasters). There are challenges associated with sensor types, placement, and types. Existing heating appliances (e.g., toasters) use bimetallic strips or other mechanical sensors. When repeated heating cycles are performed continuously, existing appliances will reduce accuracy and bring additional challenges for toast shade. When the residual heat of the previous heating cycle is used to start heating the cavity, difficulties may arise. For example, for appliances on repeated heating cycles, it is difficult to achieve consistent toasting results for each heating cycle. Therefore, it is necessary to design improved appliance heating controls and sensor arrangements to provide easy-to-use, repeatable, and predictable heating performance under various conditions. Utility Model Content

[0006] The present application relates to user-friendly improvements and precise control for heating appliances, such as detecting the starting ambient temperature and target parameter (e.g., color or doneness) level within the device, or setting and executing the heating process according to parameter settings and detection conditions based on a selection table. As disclosed herein, precise, selection table-based control techniques can be implemented, wherein the heating cycle can be simplified and additional functions can become optional, such as freezing mode, etc., because the appliance can seamlessly adjust the heating cycle according to food conditions and characteristics for a given parameter setting. Preferably, according to the precise control techniques described herein, when the surface of the food reaches a certain temperature, the heating process stops. For some foods, the surface temperature of the food can correspond to and be associated with the desired target parameter level of the food (e.g., toast color). The surface temperature is just an example, but any sensed food property or combination thereof can be used herein. Therefore, this relationship with appropriately positioned electronic sensors allows a closed-loop feedback loop, wherein when the precise desired parameter (e.g., color) is achieved from the heating cycle, the heating cycle ends. The rate of change of the sensed temperature at various sensors can be further utilized to determine more precise conditions to further refine the various embodiments herein.

[0007] Also disclosed herein is an improved sensor arrangement for detecting thermal or other parameter conditions within a heating appliance (e.g., a toaster), for example, in the vicinity of a food to be heated. By implementing the improvements disclosed herein, an improved ability to characterize a desired parameter (e.g., doneness) across different food types is achieved. For example, if a user desires consistent golden brown toast color results, specific color set points can be set and left on the heating appliance for various types of food and bread, and consistent color will be achieved for each type of food. For example, sourdough and multigrain breads take longer to toast to specific parameters and color levels than white or wheat bread.

[0008] According to a first aspect of the present disclosure, a heating device is disclosed. According to the first aspect, the heating device includes a heating source supported by a housing, the heating source being operably connected to a power source. The heating device also includes a food guiding element operably supported by the housing, the food guiding element including at least one guiding wire positioned in a first orientation. The heating device also includes a sensor attached to the guiding wire such that the sensor at least partially overlaps a surface of the guiding wire.

[0009] Preferably, the sensor is a negative temperature coefficient resistive thermal sensor and the sensor is arranged, during operation, in closely spaced relationship at a first distance from a food item supported by the food guiding element.

[0010] According to a second aspect of the present disclosure, a method for controlling a heating device is disclosed. According to the second aspect, the heating device includes a housing, a food support operably connected to the housing, a heating source, and a controller. According to the second aspect, the method includes receiving a level selection at the controller. The method also includes reading a start parameter and providing a signal to the controller when a heating process is started. The method also includes accessing a memory at the controller, the memory including a heating parameter matrix. The method also includes selecting a first set of equations of the matrix at the controller based on the selected level, the first set of equations including at least a first equation and a second equation corresponding to a first and a second start parameter range. The method also includes identifying an equation in the first set of equations of the matrix at the controller, the matrix having a corresponding start parameter range based on the start parameter. The method also includes executing the heating process according to the identified equation.

[0011] According to a third aspect of the present disclosure, a heating device is disclosed. According to the third aspect, the heating device includes a hardware processor operably coupled to a memory, wherein the hardware processor is configured to perform the following steps. According to the third aspect, the steps include receiving a level selection. The steps also include receiving an indication that a heating process is starting. The steps also include reading a start parameter. The steps also include accessing a memory including a heating parameter matrix. The steps also include selecting a first set of equations of the matrix based on the selected level, the first set of equations including at least a first equation and a second equation corresponding to a first and a second start parameter range. The steps also include identifying an equation in the first set of equations of the matrix, the matrix having a corresponding start parameter range based on the start parameter. The steps also include performing a heating process according to an identified equation.

[0012] Preferably, the first equation corresponds to a quadratic equation; the second equation corresponds to a linear equation; and / or the first set of equations also includes a third equation corresponding to a threshold maximum heating level, wherein the third equation is based only on time, and wherein the third equation uses the time value to determine the end condition.

[0013] Preferably, the matrix has a first dimension based on the total number of feasible level selections; the matrix has a second dimension based on the total number of parts of the piecewise function; wherein the piecewise function has at least three parts, including one of the following: a quadratic part; a linear part; and a time-based part; and / or the matrix has a third dimension based on the time derivative of the temperature reading at a sensor associated with the heating device.

[0014] Preferably, the quadratic portion, the linear portion and the time-based portion correspond to start parameters of non-overlapping ranges, respectively, and wherein the hardware processor is configured to selectively use the quadratic portion to calculate an end parameter based on the start parameter and the level selection; use the linear portion to calculate an end parameter based on the start parameter and the level selection; and / or use the time-based portion to calculate an end time based on the start parameter and the level selection, the calculated end parameter being a calculated target temperature of the food to be heated in the heating device.

[0015] Preferably, it also includes: determining a time derivative of a temperature at a sensor associated with the heating device, wherein identifying the equation further includes: selecting a sub-equation of at least one of the quadratic part, the linear part, and the time-based part based on a slope value of the time derivative of the temperature, wherein the time derivative of the temperature is associated with a time point associated with starting the heating process.

[0016] Preferably, based on the slope value of the time derivative of the temperature, a first sub-equation is selected for a positive slope sign or a second sub-equation is selected for a negative slope sign, wherein the heating process is performed based on at least one of the quadratic part, the linear part and the time-based part based on the selected first sub-equation or the second sub-equation, further based on the starting temperature, the level selection and the slope sign of the derivative, wherein the heating process is performed based on the time-based part, and wherein the level selection is associated with a target temperature.

[0017] These and various other features and advantages will become apparent from a reading of the following detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The present disclosure will be further explained with reference to the accompanying drawings, in which like structures are represented by like numerals throughout the several views, and

[0019] in:

[0020] Figure 1 is a perspective view of a heating device according to various embodiments.

[0021] Figure 2 According to various embodiments Figure 1 A top view of a heating device.

[0022] Figure 3 According to various embodiments Figure 1 A partial cross-sectional view of some internal components of a heating device.

[0023] Figure 4 According to various embodiments Figure 1Another partial cross-sectional view of certain internal components of the heating device.

[0024] Figure 5 is shown in more detail according to various embodiments Figure 1 Various parts of heating appliances.

[0025] Figure 6 According to various embodiments Figure 5 Another view of the component.

[0026] Figure 7 According to various embodiments and Figure 1 A close-up view of certain components associated with the sensor used in conjunction with a heating appliance.

[0027] Figure 8 According to various embodiments and Figure 1 Another close-up view of certain components associated with the sensor used in conjunction with the heating apparatus.

[0028] Fig. 9 According to various embodiments and Figure 1 Still another close-up view of certain components associated with a sensor used with a heating apparatus.

[0029] Fig.10 is a flow chart of a process of heating food with a heating appliance using a selection table according to various embodiments.

[0030] Fig.11 is a time-temperature graph of ambient start of a heating device according to various embodiments.

[0031] Fig.12 2 is a time-temperature graph of the start of heating of the heating device according to each embodiment.

[0032] Fig.13 This is an exemplary correspondence table between the target temperature and the starting temperature of food heated by a heating device.

[0033] Fig.14 is a graph showing starting temperature versus desired final temperature according to a piecewise function and selected toast color levels, according to various embodiments.

[0034] Fig.15 is a graph showing exemplary quadratic and linear equations for given bake color levels, according to various embodiments.

[0035] Fig.16 is a graph showing exemplary time-based equations for various toast color levels, according to various embodiments.

[0036] Fig.17is an exemplary partial selection table matrix for selected roast color levels according to various embodiments.

[0037] Fig.18 is a schematic diagram of an exemplary heating device according to various embodiments.

[0038] Fig.19 An overview of cyclic variation data for a bake with fixed start conditions based only on time is shown, in accordance with various embodiments, compared to the disclosed selection table heating method for all start conditions.

[0039] Fig. 20 Additional overview data of cycle variation data for a time-only bake using fixed start conditions compared to the disclosed selection table approach with all start conditions is shown according to various embodiments.

[0040] Fig.21 is a data table with quantitative chromaticity values ​​for the disclosed selection table method for various chromaticity levels according to various embodiments.

[0041] Fig. 22 Chroma values ​​and images for the disclosed selection table method tested for quadratic and linear portions of a piecewise function for an exemplary chroma level 6 are shown in accordance with various embodiments.

[0042] Fig.23 Chroma values ​​and corresponding images of the disclosed selection table method tested for only the temporal portion of a piecewise function for an exemplary chroma level 6 are shown along with the mean and standard deviation of the test data in accordance with various embodiments.

[0043] Fig.24 Chroma values ​​and corresponding images for the disclosed selection table method tested for quadratic and linear portions of a piecewise function for an exemplary chroma level 4 are shown in accordance with various embodiments.

[0044] Fig.25 Chroma values ​​and corresponding images of the disclosed selection table method tested for only the temporal portion of a piecewise function for an exemplary chroma level 4 are shown, along with the mean and standard deviation of the test data, in accordance with various embodiments.

[0045] Fig.26 Chroma values ​​and corresponding images of the disclosed selection table method tested for quadratic and linear portions of a piecewise function for an exemplary chroma level 3 are shown in accordance with various embodiments.

[0046] Fig. 27 Chroma values ​​and corresponding images of the disclosed selection table method tested for only the temporal portion of a piecewise function for an exemplary chroma level 3 are shown, along with the mean and standard deviation of the test data, in accordance with various embodiments.

[0047] Fig.28 Benchmark data based only on time control is shown.

[0048] Fig.29 Test data for the disclosed selection table method using piecewise functions according to various embodiments is shown.

[0049] Fig.30 ] is a comparison of the ambient start bake data and corresponding images for example bake 6 for the disclosed selection table method bake and a time based bake only.

[0050] Fig.31 ] is a comparison of the heat start toast data and corresponding images for example toast 6 for the disclosed selection table method toast and time based only toast.

[0051] Fig.32 Numerical data is shown for the mean difference and cumulative data between ambient start and heated start for chroma level 6 for an existing time-only based and disclosed example method of selecting a table.

[0052] Fig.33 4 is a comparison of ambient start chromaticity data and corresponding images for the disclosed selection table method and time-based baking only for an exemplary chromaticity.

[0053] Fig.34 4 is a comparison of the heat start chromaticity data and corresponding images of, for example, Chromaticity 4, for the disclosed selection table method and time-based toasting only.

[0054] Fig.35 Numerical data showing the average difference and cumulative data between ambient start and heated start for prior art and published selection table methods for an exemplary chromaticity level 4.

[0055] Fig.36 2 is a comparison of ambient starting chromaticity data and corresponding images for the disclosed selection table method and time-based bake-out only for an exemplary chromaticity level 3.

[0056] Fig.37 ] is a comparison of heat start chromaticity data and corresponding images for the disclosed selection table method and time-based-only toasting for an exemplary chromaticity level 3.

[0057] Fig.38 Numerical data for the average difference and cumulative data between ambient start and heated start for the prior art and disclosed selection table methods for an exemplary chromaticity level 3 are shown.

[0058] Fig.39An example general format of a toast time equation used in various alternative embodiments using maximum and minimum time limits for the toast cycle is shown.

[0059] Fig.40 is a flow chart of exemplary selection table method control logic for use with a heating appliance controller in accordance with various embodiments.

[0060] Fig.41 A method for communicating with Fig.40 An exemplary selection table for use with control logic.

[0061] Fig.42 An embodiment of the present disclosure is graphically illustrated using selectable minimum and maximum heating appliance run times for exemplary color settings for a heating cycle.

[0062] Fig.43 The correspondence of only the time-based portion of the selection table method is shown, including the correspondence between the running time and the starting temperature of the start of heating as further utilized based on the time derivative function of the sensed temperature at an exemplary chromaticity level 4.

[0063] Fig.44 is an example of temperature-time data associated with a heating device being cooled at a point in time determined at a sensor.

[0064] Fig.45 is an example of temperature-time data associated with a heating device being heated at a point in time determined at a sensor. DETAILED DESCRIPTION

[0065] The methods and features described herein may be applied to heating appliances, and more particularly, to heating appliances including electric and controlled "pop-up" toasters, ovens, grills, and container cookers, among other devices.

[0066] refer to Figure 1 , which shows an exemplary heating appliance (e.g., a toaster) 10. As shown, the exemplary heating appliance 10 has a base portion 26 that supports a generally vertically extending chassis in the form of a housing 12. As shown, the housing 12 has an upper end and one or more sides. At the upper end of the housing 12 are one or more open slots 20 that define respective openings that are configured to receive one or more food products 30 as desired. On one side of the housing 12 is a vertically movable joystick 18 that is operably connected to a bracket 44. When the heating appliance 10 is not in use, the joystick 18 is in the highest position. When the joystick 18 is lowered, the bracket 44 is lowered in accordance with the joystick 18. Thus, the joystick is used to move the food product 30 (see Figure 2) to start a heating cycle, etc. In the illustrated embodiment, the rack 44 preferably at least partially vertically supports the food product 30. Other embodiments (not shown) support the food product in a horizontal tray or rack orientation (e.g., as in an oven) or in any other suitable orientation or manner.

[0067] refer to Figure 2 , one or more open slots 20 of the housing 12 are configured to receive one or more food products 30. Each open slot 20 and the housing 12 preferably define a heating chamber 23 that accommodates a movable bracket 44 and one or more food guides 24 (also referred to herein as bread guides 24). As shown, each heating chamber 23 is open, while in other embodiments, each heating chamber 23 can be closed, such as by a door in an oven. As shown, each bread guide 24 may include a structure of horizontal wires 22 and vertical wires 48 / 50, which are arranged to provide lateral support for the food and are preferably provided in the form of opposing pairs, which are collectively or individually referred to as guide assemblies or multiple guide assemblies 29 and are operable to coordinately support the food 30 from both sides. In some embodiments, two or more bread guides 24 are operably connected directly or indirectly to the joystick 18 and / or the bracket 44, so that the bread guide 24 can move horizontally in the track 25 in response to the joystick 18 being pressed. Other embodiments omit the movable lever 18 and the rack 44 , such as in an oven-type embodiment having a generally horizontal orientation, and a tray or grid-type support for the food product 30 .

[0068] As shown, the guide assembly 29 is vertically fixed so that the bracket 44 is located between the opposing guide members 24 to move vertically with the joystick 18. The surface 14 of the base portion 26 optionally supports one or more controls, such as a knob 16 and / or various touch controls that can be used, for example, to select a desired toast color or other setting, select a bagel mode, a defrost mode, etc. At least one temperature sensor 28 is preferably disposed and supported within the heating device 10, such as Figures 2 to 4 The lower shield 46 (eg, a heat reflective shield) may be non-removable and positioned at the lower end of the housing 12. In other embodiments, the heating device 10 may be powered via the power cord 32 ( Figure 2 ) is connected to a power source, or it may itself include a power source, such as a battery.

[0069] As shown, each heating chamber 23 includes a guide assembly 29, which includes two guide members 24. In some embodiments, two or more heating chambers 23 may be independent heating chambers 23; in other embodiments, the heating chambers 23 may be at least partially separated by various shielding members, etc. Each heating chamber 23 may be provided with a corresponding sensor 28. The bracket 44 may move vertically in response to the descent or ascent of the joystick 18. When the bracket 44 rises, it supports the food 30 and causes the food 30 to rise together with the bracket 44, while the bread guide 24 maintains a fixed vertical position. In a preferred embodiment, the guide members 24 of the assembly 29 may move horizontally according to the width of the food 30, for example when starting or ending a heating cycle. As Figure 1 As shown, preferably, a pair of horizontal linear tracks 25 allow each guide 24 of assembly 29 to move or pivot in a generally horizontal direction. Tracks 25 are operated by providing guide slots to receive a portion of bread guide 24 so that when a movement-inducing input is received, such as based on the action of lever 18 and / or bracket 44, the portion slides along tracks 25 between predetermined innermost and outermost (stationary) positions. Tracks 25 preferably allow bread guide 24 to move a distance defined along tracks 25 based on the width of food item 30. Bracket 44 and bread guide 22 preferably support food item 30 individually or collectively. Two selected exemplary sizes of food item 30 are shown in FIG. Figure 2 As shown, a first longer food 30A and a second shorter food 30B are included. Depending on the size of the opening slot 20 and / or the guide assembly 29 configuration, food 30 of any suitable size or shape can be received in the guide assembly 29 and heating cavity 23 of the heating device 10 .

[0070] As reference Figures 5 to 8 In the exemplary heating device 10 shown, the plurality of guide wires 22 of the guide 24 can be oriented in a first orientation (e.g., vertically) and can define each grid-shaped bread guide 24 of the guide assembly 29 together with the horizontal wire upper cross member 48 and the lower cross member 50. In other embodiments, the guide wires 22 and the guides 24 can be oriented generally horizontally (e.g., as one or more guides or supports), at an angle, or in any other suitable variation. The sensor 28 can be generally elongated and cylindrical, and as shown Figure 7 and Figure 8 As shown, the sensor 28 can be positioned close to the guide wire 22 (e.g., the central guide wire 22 of the guide member 24). Therefore, as shown, the sensor 28 at least partially overlaps a portion of the guide wire 22 and only minimally blocks the heating source (e.g., one or more heating elements 31 of the heating sheet 27 (see Figure 4 ))The direct heat generated reaches the food 30.

[0071] like Figure 5 and Figure 6 As shown, the sensor 28 can be attached to the wire 22 of the guide 24. The sensor 28 can be positioned in a first orientation, such as a substantially vertical orientation as shown. Alternatively, the sensor 28 can be positioned in a horizontal orientation (e.g., mounted at least partially perpendicular to the orientation of the vertical guide wire 22, or mounted on a tray of an oven as an example of a heating appliance). The sensor 28 is preferably configured to be attached to the guide wire 22 in the same first (vertical) orientation so that the sensor at least partially overlaps the surface of the guide wire 22, but other orientations are also contemplated, such as at least partially perpendicular to the guide wire 22. In a preferred embodiment, when the sensor 28 is attached to the guide wire 22, the sensor 28 directly contacts the guide wire 22 along its length (e.g., a portion or the entire length of the sensor 28). In other preferred embodiments, the sensor 28 in the horizontal orientation contacts one or more guide wires 22 at one or more points in one or more vertically oriented guide wires 22.

[0072] The sensor 28 may be electronic and may be attached to the guide wire 22, and thus preferably supported by the guide 24. Figure 3 As shown, the sensor can be operably connected to a controller (not shown, see for example) via an electrical connection 38. Fig.18 Controller 162). When joystick 18 is depressed / lowered, bracket 44 is lowered accordingly and can also cause guide 24 of guide assembly 29 to contact and hold food 30 for safe and consistent positioning during heating. Positioning is preferably defined as the distance 40 of food 30 from sensor 28 (see Figure 3 )’s close spacing relationship.

[0073] For example, distance 40 may be close enough so that the surface temperature of food 30 affects the reading at sensor 28, and preferably far enough away from food 30 to uniformly heat food 30 behind sensor 28. In one exemplary embodiment, distance 40 is on the order of about 1 mm to 5 mm. Guide 24 pivots according to track 25, wherein sensor 28 is mounted generally at the lower portion of guide 24 opposite track 25 located at the upper portion of guide 24, preferably maintaining a certain spacing even when guide 24 holds food 30.

[0074] Preferably, as shown, the sensor 28 does not contact the food 30 during operation. For example, the contact of the sensor 28 with the food 30 will potentially result in poor uniformity and / or obstruction of at least some heat reaching the surface of the food 30 without adjusting the heating parameters. In addition, in various embodiments, the sensor 28 (or a combination of two or more sensors 28) can be configured to determine the physical distance of the food 30 from the sensor 28 or any other reference object in the heating device 10. In various embodiments, the sensor 28 can be configured to detect any contact with the food 30, and can, for example, send a message to the controller to indicate the presence of contact. The heating cycle or its parameters are optionally adjusted in response to receiving an indication that the food 30 is in contact with the sensor 28. In some embodiments, the controller can select different equations, equations, sub-equations, etc. based on determining that the sensor 28 is in contact with the food 30. If a contact-based equation group is selected, then in some cases, based on an indication that contact has occurred, the target temperature and end temperature values ​​can default to a heating cycle based only on time to avoid relying on sensed temperature data in this case.

[0075] like Figure 7 As best shown, at least one of the wires 22 of the bread guide 24 preferably includes one or more alignment protrusions 34 that are spaced apart for precise positioning of the sensor 28 on the wire 22. One or more corresponding clips 36 can be formed to removably clamp and retain the sensor 28 to the wire 22 using a biased spring action. The clips 36 can be compliant and can include spring-like features. Alternatively, the clips 36 can be directly welded to the wire 22 or optionally formed integrally with the wire 22. In addition, any fastening device or method can be used to reduce or prevent relative movement between the sensor 28 and the wire 22 of the bread guide 24. As shown in FIG. Fig. 9 An exemplary clip 36 is shown. Figure 8 As shown, the sensor 28 preferably has one or more notches 52 along its length that are sized and shaped to receive corresponding clips 36 when fully assembled and attached to the wire 22. As shown and when assembled, the sensor 28 can extend beyond (above and below) the upper cross member 48 and / or the lower cross member 50 of the guide 24, respectively. Figure 4 As shown, the sensor 28 can be positioned so that it at least partially passes through the lower shield 46 supported by the housing 12. The sensor 28 can pass through a portion of the lower shield 46 when assembled to reduce exposure of the operating connection wires of the sensor 28 to excessive heat during operation. Figure 4 As shown, the bracket 44 is generally located above and adjacent the lower shroud 46 and the sensor 28 when in the fully lowered (ready to heat) position.

[0076] Optionally, one or more shields (e.g., thermal, electromagnetic, acoustic shields, etc.) or other reflective devices may be provided in the heating chamber 23 to enable the sensor 28 to better measure the detection parameters (e.g., surface temperature) of the food 30. Various shields may be made of metal or any other suitable composition. The lower shield 46 is a possible example of a reflective device. The sensor 28 may be disposed at various locations within the heating chamber 23. In a preferred embodiment, each heating chamber 23 of the heating device 10 is provided with a sensor 28. Preferably, the sensor 28 is mounted to the bread guide 24 so that it is positioned close to the surface of the food 30. In various embodiments, the bread guide 24 with the sensor 28 mounted thereon may be positioned at an angle relative to the vertical direction. Based on the angle of the bread guide 24, the top of the bread guide 24 may contact the food 30, and the lower portion of the same bread guide 28 may be gradually separated from the food 30, which may be compressible. In this way, the wire 22 of the bread guide 24 may be better separated from the food 30 at the lower portion. In various embodiments and based on the above description, the sensor 28 is preferably disposed at a position on one or more wires 22 so as to obtain a desired distance from the food 30 to the sensor 28, for example, for a desired type of food 30 (e.g., typical sliced ​​bread, etc.). However, it is also contemplated that there is at least some degree of variability and / or uncertainty, and in some cases, for example, if the food 30 is very thick or inserted at an angle, etc., contact between the sensor 28 and the food 30 may occur. Alternatively, the sensor 28 may be mounted to any position of the heating plate 27 or housing 12 of the heating device that allows the sensor 28 to read, receive, or otherwise determine at least the surface temperature of the food 30. In various embodiments, the sensor 28 may determine a non-surface (e.g., internal) temperature of the food 30, and contact of the sensor 28 with the food 30 may be further detected as described above.

[0077] In some examples, the sensor 28 may be a thermal sensor. According to various embodiments, examples of thermal sensors include negative temperature coefficient (NTC) sensors, thermocouples, resistance temperature detectors (RTDs), or other electronic sensors. In some optional embodiments, the sensor 28 is an infrared thermometer that uses infrared radiation (IR) to measure the surface temperature of the food 30. In various embodiments (e.g., in the case where the sensor 28 is an IR sensor), the sensor 28 may be positioned at one or more any suitable locations to directly or indirectly determine the surface temperature (or other parameters) of the food. In various embodiments, such as in the oven embodiment, the IR sensor is positioned at a distance from the food 30 to be heated. In various other embodiments, the sensor 28 may be positioned near the food 30 to be heated so as to more directly sense the surface temperature of the food 30 during heating. In the case of the NTC sensor 28, the sensor 28 is positioned closer to the food 30 so that the sensed temperature is fully affected by the surface temperature of the food 30, and the temperature sensed from the cavity 23 around the food 30 is correspondingly reduced. As food product 30 is heated and the surface temperature of food product 30 is monitored, sufficient influence from food product 30 on sensor 28 may enable a closed feedback loop at the controller to achieve a desired surface temperature, level, or other parameter level.

[0078] In some embodiments, sensor 28 is a parameter sensor rather than a temperature sensor. In some embodiments, sensor 28 may be a humidity sensor (hygrometer). Sensor 28 may alternatively or additionally be a light sensor, camera, photodiode or any type of electromagnetic sensor, including sensors configured to sense visible light, ultraviolet (UV) light, infrared light, etc. Sensor 28 may detect sound waves, smells or detect particles, waveforms or other characteristics not listed above. Although various embodiments herein are directed to a single sensor 28 of a single parameter type, it is conceivable that more than one sensor 28 may be included so that one or more parameter types may be sensed within the heating device 10. In some embodiments, the temperature or heat aspects described herein may be replaced or supplemented with humidity and / or based on light detection and parameter detection. For example, the heating device may detect humidity levels during heating in order to further refine the time required to achieve the desired selection level (e.g., baking chromaticity level), and may use visual aspects of food before or during heating to further refine the heating process. In various embodiments, sensor 28 may detect the physical distance and / or relationship of various objects and / or components within the heating device 10, such as contact of sensor 28 with food 30, as described above.

[0079] In a preferred embodiment, the sensor 28 and the one or more parameters sensed thereby are configured to allow the food 30 to affect or have one or more parameters detected by the sensor 28. Also in a preferred embodiment, the sensed parameters are sufficient to achieve the desired output parameters so that the desired level or setting can be achieved during heating. In another preferred embodiment, the sensor 28 is configured to resiliently withstand environmental conditions (e.g., heat) so that accurate and useful output can be used to control heating. As an example, a thermal sensing NTC sensor can be encapsulated in stainless steel to protect from heat while providing useful thermal sensing information for controlling heating. The sensor 28 can be protected from various other environmental conditions by any of a variety of suitable coatings, shielding, etc.

[0080] In the case where, for example, the physical distance of or associated with one or more food products 30 is at least one parameter sensed by one or more sensors 28, various features and conditions can be determined geometrically. For example, the sensor 28 is operable to determine the thickness or size of the food product 30, the distance of the one or more food products 30 from the one or more heating elements 31 of the heating plate 27, and / or the presence / position of the one or more food products 30 within the heating cavity 23. In various embodiments, the sensor 28 can be combined with an ultrasonic range sensor, etc. When using a distance and / or spatially sensitive sensor 28, the heating device 10 can read the physical distance and size parameters, and use these parameters through a controller to select a cooking process, etc. accordingly. In various embodiments, the operation of the heating device 10 can be adjusted based on the detected physical distance, relationship, spacing, and / or detected size of the food product 30. For example, if the food product 30 is positioned closer to the sensor 28, the sensor 28 can read the surface temperature of the food product 30 relatively more directly, and the sensor 28 can be less affected by other environmental factors of the cavity 23, etc. The sensed spatial and geometric characteristics can be used to adjust any number of operating parameters of the heating device, including but not limited to: cavity 23 temperature monitoring, which heating elements 31 of the heating plate 27 are energized, whether to engage one or more fans, how long the heating cycle lasts, etc. Physical distance and dimensional parameters within the heating device 10 do not generally change significantly as the heating process cycles, and therefore, variables such as heating time, energy used (including variable energy used and its rate of change with respect to time), or other variables can be used to more directly determine when the heating cycle should end.

[0081] like Figure 4 As shown, each heating plate 27 may preferably include one or more resistive heating elements 31. Although not shown, other types of non-resistive heating elements 31 are also contemplated herein. Each heating plate 27 is operably connected to a controller and power circuit (not shown, see Fig.18An exemplary power circuit 166 of the embodiment of the present invention is configured to provide electrical energy to the heating patch 27 and the heating element according to a desired heating cycle. The desired heating cycle may include powering the heating element 31 of the heating patch 27 at an energy level for an amount of time associated with a specific parameter level (e.g., temperature, including a starting temperature and a target temperature). In some embodiments, the heating patch 27 is powered at a set energy level (power usage) and the power supply time of the heating patch 27 is adjusted. The controller can be configured to track and store information related to the energy used by the heating patch 27. In other embodiments, the heating patch 27 can be heated at an adjustable power level based on various factors (e.g., a sensed condition received at the sensor 28). The embodiments herein contemplate heating the heating patch 27 to a set or variable (including dynamically variable based on a controller output signal) power level and stopping powering the heating element 31 after the time and / or condition is reached. In various embodiments, the heating process can be dynamically changed based on a primary selection or a secondary selection based on a selected heating process selected by a user or automatically. For example, for a given chroma level (e.g., Chroma 4), the controller can utilize various dynamic heating programs based on various selections, including an "ECO" mode that can achieve Chroma 4 with less overall power usage, etc. The controller can be any suitable type of microcontroller, application specific integrated circuit (ASIC), etc., and can include at least one processor operably coupled to a memory. Therefore, controller and microcontroller are used interchangeably herein.

[0082] With the exemplary physical characteristics of the exemplary heating device 10 now described, an example of a heating process using the heating device 10 is discussed below. It should be understood that the method described below can be performed by any type of heating device, toaster or other appliance. Figures 1 to 9 The depicted heating appliance 10 is one of many possible examples contemplated herein and is for illustrative purposes only.While a pop-up toaster heating appliance 10 is illustrated with reference to the above figures, other types of heating appliances such as ovens and the like are also contemplated herein.

[0083] Reference now Fig.10, a control process 60 based on a representative selection table is illustrated as an example flow chart. Process 60 can be performed by a controller as described herein. Process 60 shows that food 30 is accurately heated using a heating device 10 according to various embodiments. Process 60 shows a possible example of a selection table, and a process based on a piecewise function of a heating cycle according to a starting temperature, a piecewise function based on a starting parameter (temperature) and a selected toast chromaticity setting, to provide an optimized and repeatable heating cycle according to the user's preference. Compared with existing toasters or other heating appliances, by using a piecewise function to control the heating cycle, higher accuracy, control and flexibility are achieved under various conditions. The piecewise function as used herein is a function composed of two or more sub-functions. The temperature used herein is an example of a parameter as a target value or a sensed value. In other embodiments, other parameters such as physical distance, humidity, visible (or other invisible spectrum) characteristics, temperature derivatives or other parameters can be used to replace the temperature parameter or used together with the temperature parameter to achieve accurate heating of food 30. As shown, selection table 76 is two-dimensional, but any dimension (including three or more dimensions) may be utilized to provide even greater precision and finer aspects of control.

[0084] As shown, when a user presses a joystick (e.g., joystick 18) or otherwise initiates a heating cycle, the selection table control process 60 begins at operation 62. Alternatively, various buttons or electronic controls may be used to initiate the process 60. Prior to operation 62, the user may select a shade (e.g., shade 1 to shade 6, from the lightest to the darkest setting). For example, shade 1 may be a very light toast setting, while shade 6 may be a dark toast setting. After operation 62, the controller (e.g., Fig.18 A microcontroller or controller 162 of the embodiment of the present invention reads the colorimetric value selected by the user and determines the row of the selection table (or "matrix"). As shown, the selection table 76 preferably includes columns 78 and rows 80 in two dimensions (X-axis and Y-axis). After operation 64, at operation 66, the microcontroller operably reads the starting temperature from a temperature sensor (e.g., sensor 28), wherein the microcontroller determines column 78 from the applicable selection table 76. In some embodiments, the sensor 28 can detect any order or selection of any of the following: 1) detecting the surrounding / environmental (heating chamber 23) parameters / temperatures with little or no measurement of the food 30 itself, 2) food 30 surface parameters / temperatures, and / or 3) any combination of heating chamber parameters / temperatures and food 30 surface parameters / temperatures. In other embodiments, more than one sensor can be utilized to sense the parameters / temperatures of the heating chamber 23 and the food 30, respectively.

[0085] At operation 68, an equation-based function may be selected or a time-based function may be selected, for example, based on column 78 of selection table 76. Preferably, a first parameter (e.g., temperature) range corresponds to a quadratic equation, a second, higher temperature range corresponds to a linear equation, and a third, higher temperature range corresponds to a time-based function (see Fig.14 ).also, Figure 43 to Figure 45 Describes Fig.14 70, otherwise the process continues to operation 72. At operation 70, the end temperature (y) is determined by the microcontroller by adding the start temperature value (x) to the selected equation. Optionally, and at operation 72, if the controller determines that the start temperature is greater than the temperature threshold (x T ), the microcontroller uses the time value N in seconds to determine the end condition and heating time accordingly. Once the end temperature or end time condition is met, the process 60 can end at operation 74, and the joystick 18 can then be ejected with the tray 44 and the food 30. In other embodiments, the heating process can end under the triggering of an alarm, and / or end without physical movement or ejection of the tray.

[0086] refer to Fig.11 and Fig.12 , which is the environmental start for the exemplary heating device 10 ( Fig.11 90) and heating start ( Fig.12 100) provides two contrasting time-temperature diagrams. In general, as used herein, "ambient start" refers to the starting conditions that the components of the heating device 10 basically reach the environment, indoor (or in some cases outdoor) temperature in a substantially consistent manner. In some embodiments, the ambient start (ambient start) can be a starting point in any one of the various starting temperature ranges (such as the quadratic part of one or more piecewise functions discussed herein), or in a cooling state but above any threshold value discussed herein, etc. In other embodiments, the ambient start can refer to any static, steady-state starting condition. As used herein, "heating start (hot start)" is the overall condition that the heating device 10 has recently run a heating cycle and one or more components are directly or indirectly heated and keep at least some heat according to a previous heating cycle or preheating cycle. The environment and heating start used herein can be applied to humidity or any other environment that may be affected by a previous running cycle, etc. in the same manner. Some heating starts can reach one or more thresholds, and therefore the selected heating parameters are set in one of the selection table piecewise functions of each type.

[0087] As shown, graphs 90 and 100 show various heating curves for heating according to the specific color level settings of the heating device 10. When the joystick 18 is pressed, the controller loads and runs the control logic to determine the end condition (e.g., temperature). As shown, "Temperature End (°C)" ( Fig.11 The middle is 92, Fig.12 102) line corresponds to logic specified based only on the starting condition (e.g., temperature), such as Fig.11 and Fig.12 As shown in Figures 92 and 102, respectively. As described above, each heating chamber 23 of the heating device 10 is provided with a sensor 28. In various embodiments, each sensor 28 may be an NTC sensor (or any other suitable sensor). As shown in Figures 90 and 100, two temperatures "Temp1 (°C)" ( Fig.11 The middle is 94, Fig.12 104) and "Temp2(℃)" ( Fig.11 The middle is 96, Fig.12 106) corresponds to two sensors in the heating device 10. The bracket 44 can be vertically biased and selectively held downward (e.g., Fig.18 Schematically shown). Bracket 44 can be configured to be released when any temperature sensor reaches the target temperature (e.g., when the lower temperature reaches a threshold of the target temperature). In various embodiments, the four-piece heating device can effectively be two two-piece heating devices 10, which have extended slots 20, housings 12 and other corresponding features side by side. Other configurations are also contemplated herein, including any number or size of slots, etc.

[0088] If desired, a maximum heating run time set for each selected color can be optionally implemented. Based on the collected data, the controller can be configured to provide a maximum heating time of, for example, 125% of the typical heating time for a particular toasted color level for each color. In addition, the heating device 10 can be configured to immediately stop the heating operation when a specific maximum temperature threshold (e.g., 280° C. or 300° C.) is reached. In other embodiments, such as reference Figure 39 to Figure 42 As described below, a linear equation may be used to determine the minimum allowed run time for each chromaticity, and a linear equation may be used to determine the maximum run time. In various embodiments, the control aspects of the selection table based control are sufficient to avoid overheating conditions, etc., and the maximum and minimum heating times may only provide redundant control aspects.

[0089] like Fig.11 As shown in the graph 90 of FIG. 9 , the temperature of the heating device 10 increases relatively linearly over time, depending on the characteristics of the heating plate 27 and the relatively cold (ambient) starting temperature (e.g., about 18° C.-20° C.). Fig.12, a "heating start" condition may be present when the heating device 10 has recently completed a heating cycle, for example, when the heating device 10 is started at approximately 130°C-150°C (or any other temperature greater than approximately room temperature), and an initial immersion (as shown from time 0-50 seconds) may occur before the heating element 31 is in the process of achieving full power load and a new food 30 is introduced into the heating chamber 23 to begin a second or subsequent heating cycle. The new food 30 may be frozen or at room temperature, thereby providing "cooling" or causing it to sense cooling at the sensor 28 during the initial time period. When equilibrium is reached, the sensed temperature begins to rise again. Other parameters may follow any of a variety of patterns during the heating process and may be determined as theoretically or empirically appropriate. Reference Figure 43 to Figure 45 As described below, the derivative (rate of change) of the sensed temperature (or other aspect) with respect to time may further be used as a parameter to provide for precise heating control.

[0090] The temperature drop can also be affected by the thermal inertia stored in the heating device and the associated cooling of the heating device 10. Even if the heating element is turned on, the heating chamber 23 will take time to begin heating again. As also shown in the figure, the final time of the heating cycle can be different for a particular color level setting, depending on the ambient start of the heating device 10 and the start of heating. In addition, the start of heating can vary from slightly hot to very hot starting temperatures of various components, and the heating cycle can adapt the heating cycle time depending on the starting temperature discussed herein. Generally, as Fig.11 and Fig.12 As shown, when the heating device 10 starts as a heating start, the heating time is preferably shorter, and when the rate of change of the heating device 10 is positive (heating ramp), the heating time may also be shorter, although the final sensed temperature at the sensor 28 is preferably also higher than the ambient start. Where other non-temperature parameters are used, the heating start and ambient start may have any of a variety of heating process characteristics, respectively.

[0091] also, Fig.13It is a table 110 of the correspondence between the target temperature and the start temperature of the food 30 after heating with a heating device. Therefore, table 110 includes data for the ambient start, heating start and other types of start of the heating device 10. The data shown in table 110 is generated empirically by testing with ordinary bread types as controls of a representative heating device (e.g., heating device 10). As shown in the figure, different starting conditions and chromaticity of toast are observed during heating, and appropriate toast chromaticity is observed to determine the target chromaticity temperature for each start temperature. Based on table 110, the target temperature of any possible start temperature can be interpolated and determined accordingly. Therefore, the temperature-based equations (e.g., linear and quadratic) disclosed herein are derived in part based on empirical data according to tables (e.g., table 110). Other data can also be used to derive. However, table 110 shows the trend of the target end temperature between different chromaticity values ​​and different start conditions.

[0092] As shown, the target temperature of food 30 can increase based on the increase of starting temperature. As shown, the darker, higher value, color setting preferably corresponds to a higher target temperature as used herein. For example, color setting 6 will mean a darker baking result than color setting 4.

[0093] Fig.14 The relationship between the starting temperature and the desired final temperature according to an exemplary piecewise function having three parts is shown in a graph 120. The graph 120 shows the corresponding relationship between the starting temperature and the desired end temperature for a selected toast color level (herein, color 6) according to various embodiments. The test data for the regression (e.g., Fig.13 ) can be used to generate the data shown in graph 120. An example of a chromaticity setting of 6 (e.g., a maximum, darkest setting) is shown. Graph 120 includes a quadratic portion 122 (with a corresponding resulting quadratic polynomial line 123) that models the data at the beginning of the heating process (here, starting at a "heating" of approximately 120°C), after which the piecewise function transitions to a linear portion 124 (with a corresponding resulting straight line 125) until a threshold temperature (X T )128.

[0094] The threshold temperature (X T ) 128 is selected to be a value above which greater inconsistencies in baking color may occur, sometimes referred to as a "hot-hot" start. If the threshold temperature (X T) 128 (e.g., 142°C, 150°C, etc.) is determined as the starting temperature, then only the time portion 126 of the piecewise function at 120 is enabled and only time is used to determine when the heating cycle for properly heated food 30 will end. The ending temperature shown on the Y-axis is preferably calculated once based on the starting temperature shown on the X-axis. It is therefore preferred that a single target ending temperature (or time-based countdown) is generated based only on the starting temperature reading from sensor 28. In other optional embodiments, including for other types of heating appliances, etc., additional piecewise function models and / or portions may be added. Reference Figure 43 to Figure 45 , hereinafter, the time-based heating portion of the piecewise function may be further refined based on the time derivative of one or more sensed aspects at a point in time (eg, the sensed temperature at the sensor 28 at the current time or at another point in time).

[0095] Still reference Fig.14 , since the housing 12 of the heating device (e.g., the heating device 10) absorbs a large amount of heat at the beginning of the heating cycle operation and causes a nonlinear response over time, the quadratic portion 122 can benefit from quadratic modeling. The stable linear portion 124 corresponds to the steady increase in temperature within the housing 12 during operation. For example, once the heating device 10 has completely absorbed heat and is in a relatively stable thermal state. Preferably, each equation coefficient is determined for each color setting. Preferably, the transition temperature from the quadratic portion 122 to the linear portion 124 is seamless and produces approximately the same end temperature at one or more transitions.

[0096] In various embodiments, the quadratic equation of the quadratic part 122, the linear equation of the linear part 124, and the time-based equation of the time-based part 126 each correspond to a non-overlapping starting temperature range. In various embodiments, the quadratic equation of the quadratic part 122 is used to select to calculate the end temperature based on the starting temperature and the baking chromaticity level. In various embodiments, the linear equation of the linear part 124 is used to select to calculate the end temperature based on the starting temperature and the baking chromaticity level. In various embodiments, the controller uses the time-based equation of the time-based part 126 to calculate the end time selected based on the starting temperature and the baking chromaticity level. In various embodiments, the starting temperature is the starting internal temperature of the heating device 10. The starting internal temperature of the heating device 10 can be an ambient temperature, a partial heating temperature, and a variation thereof. In some other embodiments, any number of parts of the piecewise function can be realized, including one or more of any of the above-mentioned parts, and more or less than three parts can be utilized accordingly.

[0097] Although not shown, additional or alternative parts may be included in any embodiment herein, including cubic (three-time exponential power) and / or higher power equations. One or more sub-equations may also be selected using derivatives (e.g., time derivatives) of one or more parts, for example using a three-dimensional selection table (see Figure 43 to Figure 45 ).

[0098] Fig.14 is a chart 130 showing exemplary quadratic and linear equations for a given toast color level (color level 1 shown) according to various embodiments. As shown, the exemplary quadratic equation is y=Ax 2 +Bx+C, where y represents the target temperature and x represents the starting temperature. Constants A, B, and C can be selected empirically or by simulation or other means. If the linear part of the piecewise function is selected, the example linear equation is y=Mx+D, such as Fig.14 The constants M and D may be chosen similar to the quadratic equation constants A, B, and C. Optionally, numbers may be appended to various constants (eg, D6) to represent constants that optionally correspond to desired toast color levels, etc.

[0099] Fig.16 1 is a chart 140 showing exemplary time-based equations for various toast color levels in accordance with various embodiments. Depending on the selected color level (e.g., Chroma 1 through Chroma 6), each color level may have a unique or corresponding countdown time amount upon startup. Thus, the countdown time at Chroma Level 6 (darkest setting) is preferably longer than that at Chroma Level 1 (lightest color level setting). In particular, it was determined that darker toast color level settings paired with relatively hot starting temperatures resulted in suboptimal toasting results. In part due to rapid cooling of the crust 12, inconsistent toast color was observed at high starting temperatures. One or more derivations (e.g., temperature versus time, see Figure 14) may be calculated and used, for example, with time-based heating. Figure 43 to Figure 45 ) to further refine the performance and get more precise and consistent results.

[0100] Fig.17 is an exemplary two-dimensional partial matrix (or "selection table") 150 for selected toast color levels according to various embodiments. The matrix 150 may be Fig.15 and Fig.16 The details in the example are combined into a single matrix, including exemplary constants and the countdown values ​​identified. In the example shown, the quadratic equation constants A and B are the same for Chroma 6 and Chroma 3, but the C constant changes. Similarly, for the linear equation, the M constant shown is the same for Chroma 6 and Chroma 3, but the D constant changes in the example shown. When the threshold temperature (X T), a countdown of a predetermined time may be started, for example 70 seconds for the maximum chroma setting 6 and 70 seconds for the chroma setting 3. Thus, in various embodiments, preferably, in general, the countdown predetermined time is higher for darker chromas and lower for lighter chromas. As discussed herein, the derivative of temperature with respect to time may be used to further refine the countdown timer (if applicable).

[0101] In further embodiments, a higher second threshold temperature parameter may be utilized above which the heating device 10 runs an even shorter but still time-based countdown, or is programmed to terminate once the heating device 10 has cooled to a particular temperature level (e.g., X T or X T +n(degrees), etc.) before running the heating cycle. Thus, in some examples, a four-part piecewise function may be utilized, such as a function comprising two separate time-only parts, optionally with various derivative-based adjustments to support each part for greater accuracy.

[0102] Fig.18 is a schematic diagram of an exemplary heating device (e.g., heating device 10) according to various embodiments. As shown, the heating device 10 includes a heating plate 27 operably connected to at least a power circuit 166 and a controller 162. The controller 162 is also operably connected to a sensor 28. In a preferred embodiment, at least one of the controller 162, the power circuit 166, and the heating plate 27 is also operably connected to an electromagnet 164, which is configured to keep the bracket 44 down when the joystick 18 is lowered, as described herein. The controller 162 preferably includes at least a hardware processor and a memory, and in various embodiments, can be implemented in an application-specific integrated circuit. The heating plate 27 preferably includes one or more heating elements 31, as shown. Applicants also cite U.S. Patent No. 10,813,496, entitled "SECONDARY CIRCUIT AND TIMING DEVICE FOR APPLIANCE", the entire contents of which are incorporated herein for all purposes. The additional power circuit aspects referenced above are understood to be applicable to the present disclosure where appropriate. Controller 162 optionally senses and controls the power consumption and resulting temperature of heating plate 27, and in some embodiments can vary the heating rate of heating plate 27 and the amount of power usage over time to adjust the rate at which food is heated, for example, based on sensed parameters and / or derivatives thereof. For example, a higher starting temperature can use a first thermal cycle, while a lower starting temperature can use a second thermal cycle adjusted to a set of starting conditions, including optional derivatives (e.g., time derivatives) of the starting condition data, such as the sensed temperature.

[0103] Reference now Figures 19 to 38 , test result data for a segmented selection table based control for a heating appliance 10, and more specifically, for a pop-up toaster, are shown. Comparative test data for an existing timed toaster (an example of a heating appliance) is also shown. As shown, the test data for the disclosed selection table control embodiment provides quantifiable benefits in terms of accuracy and consistency compared to conventional, existing time-based heating cycles and controls. Both numerical and visual data are presented as further evidence of the benefits of the present disclosure.

[0104] Fig.19 An overview of cyclic variation data for the disclosed selection table approach with all start conditions compared to time-based heating with fixed start conditions according to various embodiments is shown. For an existing toaster with existing "time-based" control only, as described herein, standard deviations are shown for each of "hot start" and "ambient start" for color levels 3, 4, and 6. For the "selection table" approach according to a piecewise function for improved control as described herein, the various conditions (e.g., start / ambient temperature) are combined into an overview with associated standard deviations. See also Fig. 20 , Fig.21 , Fig.28 and Fig.29 .

[0105] Fig. 20 Additional data overviews of cycle-by-cycle data compared to the disclosed selection table approach with all start conditions and time-based heating with fixed start conditions are shown according to various embodiments. Fig. 20 The comparison in provides a more direct comparison of the existing time-based methods with the improved selection table method described herein. As shown, at various color settings, when comparing ambient start and heating start, the selection table-based techniques according to various embodiments herein show between 78% and 87% improvement in more consistent and uniform toasted color compared to the time-based baseline. See also Fig.28 and Fig.29 .

[0106] Fig.21 is a data table with quantitative chromaticity values ​​for the disclosed selection table technology for various chromaticity levels according to various embodiments. The quantitative chromaticity values ​​for evaluation and comparison can be determined in various ways, including by any of the ways disclosed in U.S. Patent No. 10,819,905 and / or U.S. Patent Application Publication No. US2021 / 0015300A1, both of which are incorporated herein by reference for all purposes. The quantitative chromaticity values ​​allow for direct comparison and provide evidence that the disclosed precision selection table control embodiments achieve more accurate baking chromaticity results.

[0107] Figure 22 to Figure 27 Data for existing time-only heating methods versus disclosed selection table-based embodiments for certain color settings are shown. Graphical representations of the heating process, starting temperature, baking time (heating time), quantitative color values, and exemplary images from the testing are shown.

[0108] The example process used in the test includes a number of steps. A toaster (e.g., heating appliance 10) including a controller (e.g., controller 162) is used, with a precise "selection table" segmented heating function (e.g., see Fig.10 ) to program the controller. First, two slices of white (e.g., "Bimbo" brand) bread were inserted into the toaster and the desired color shade was selected. Second, the toaster was configured to record the starting temperature and calculate the target end temperature as described herein. Third, the two slices of bread were heated until the cycle was complete when the sensor (e.g., sensor 28) and controller (e.g., controller 162) determined that the toaster had reached the calculated target end temperature. Finally, the test toaster was retested under various starting temperature conditions and toasting colors.

[0109] Fig.28 Benchmarking data for existing time-based control is shown. As shown, heated and ambient start conditions were tested using an existing toaster in multiple trials for color levels 3, 4, and 6. Quantitative color value results were determined as described above.

[0110] Fig.29 Test data for the disclosed selection table based control using piecewise functions according to various embodiments is shown. As shown, thermal and ambient starting conditions were tested for chromaticity levels 3, 4, and 6 using a modified "selection table" toaster in multiple trials. Quantitative chromaticity value results were recorded. Thus, Fig.29 Data and Fig.28 Direct comparison with existing toaster data. Fig. 20 Provided Fig.28 and Fig.29 Overview of data.

[0111] Figures 30 to 38 Data for ambient start and heating start are shown, including visual results for various chromaticity settings. A comparison of existing time-based methods for various chromaticity settings with the disclosed selection table control method according to various embodiments is also shown. A graphical representation of the heating process, starting temperature, baking time (heating time), quantitative chromaticity values, and exemplary images from the test are shown. Data averages and standard deviations from the test data are also provided. The chromaticity values ​​shown in the data table as described above are determined.

[0112] Use the testing process to get Figures 30 to 38 The data of various steps are included and utilize an exemplary toaster (e.g., a two-slice pop-up toaster) that is started at room temperature (i.e., the ambient starting parameter condition). The desired color is selected and two slices of white (e.g., Bimbo brand) bread are inserted into the toaster and heated according to the desired color setting. After the heating cycle is completed and the toasted bread slices are ejected, the toaster is allowed to cool naturally for two minutes. Another heating cycle is then started in which another two slices of white (e.g., Bimbo brand) bread are toasted. This is referred to as the heating start condition. The exemplary toaster is then cooled with a fan for 10 minutes, and another toasting test cycle is performed by repeating the previous steps for different color settings, etc.

[0113] Reference now Figures 39 to 42 , provides a set of alternative embodiments, which combines, for example, the above Fig.10 The invention provides the characteristics of precise selection table-based control of , but also incorporates minimum and maximum heating time limits. In addition to the segmented temperature functions for each color setting as described above, either or both of two additional equations can be implemented to control the minimum and maximum time limits for heating. These time limits can be calculated using linear equations based on the desired color and starting temperature parameters. These maximum and minimum time equations create an additional layer of control for heating based on the target end temperature to ensure acceptable toasting results in special cases.

[0114] Fig.40 and Fig.41 A flow chart of an exemplary control process 200 and logic implementation and associated selection table (matrix) is shown. Fig.39 The overall format of the heating time equation used with the heating time equation is shown. Fig.42 Shown graphically and numerically are how exemplary minimum and maximum heating times relate to starting temperature and heating time in seconds.

[0115] In such exemplary minimum and maximum time limit equations, an overall linear format y=Mx+B may be used, where "x" is the starting temperature and "y" is time. Each color may have a separate minimum and maximum time linear equation. This provides a more comprehensive way to limit heating performance over time. This includes time-based aspects, but builds on the precise control selection table, piecewise formulas described herein to provide more efficient and consistent toast color than using a fixed amount of time. In some embodiments, the equations for the minimum and maximum time limits have approximately similar slopes, but different y-intercept values.

[0116] By optionally having a maximum value or limit on the run time of the heating cycle based on the starting conditions, predictable and desired operating parameters of the toaster are maintained while still producing the desired toaster color results. In addition, in special circumstances where the sensor 28 does not sense the target end temperature (or other parameters, if applicable) within an appropriate amount of time, the maximum run time can prevent the food from being over-toasted.

[0117] In other special or unusual situations or conditions, the reading of the temperature sensor 28 may rise rapidly and meet the target end temperature condition before the food 30 has finished heating. By providing a minimum heating time for each color based on the starting temperature, it is ensured that the bread remains heated in the cavity 23 for a sufficient time under all operating conditions to more closely approach the desired and selected color setting.

[0118] During operation, the toaster (eg, heating appliance 10) will run for a minimum time, after which the toaster may be operated according to a selection table (see Fig.41 ) can be used Fig.40 The control logic in the process 200 of the flowchart of FIG. 1 determines whether the end temperature condition has been reached. If so, the toaster will immediately end the heating cycle. If not, the heating cycle will continue until the end temperature condition or the maximum time condition is met.

[0119] For each color setting, if the starting temperature of the sensor 28 in the heating chamber 23 exceeds the threshold temperature (X T ), the timing part of the piecewise function will be used first for the control logic. Therefore, when implementing the control based on the precise selection table as described in this article, reference Figure 39 to Figure 42 The described embodiments provide additional and alternative benefits.

[0120] More specifically, and with specific reference now to Fig.40 , process 200 may be started at operation 210 when a joystick is depressed, preferably after the food is inserted into a heating appliance (e.g., a toaster). Optionally, operation 210 may include selecting one or more buttons, knobs, or any other action to initiate the heating process without a joystick. Process 200 then continues to operation 212, where a hardware microprocessor operably connected to at least a memory receives and reads the chromaticity value and the starting temperature, and stores both the chromaticity value and the starting temperature value. Next, at operation 214, based on the stored chromaticity value, the microprocessor determines a row from a selection table (B) (see Fig.41 ). Next, at operation 216, using the starting temperature value (X), the microprocessor determines the corresponding column from the selection table (B). Further options, such as receiving derivative values ​​and using a three-dimensional selection table for the derivative values, are optionally contemplated.

[0121] Next, according to process 200, at operation 218, the microprocessor determines whether the selected cell of the selection table contains an equation. If yes, process 200 proceeds to operation 220, and if no, process 200 preferably proceeds to both operations 222 and 226.

[0122] At operation 220, using the chromaticity value, the microprocessor determines a row from the selection table (A). At operation 224, after operation 220, the starting temperature value (X) is added to the equation, and the microprocessor optionally determines the maximum and minimum times for toasting. At operation 226, the microprocessor adds the starting temperature value (X) to the equation to determine the ending temperature (Y). After operations 224 and 226, process 200 proceeds to operation 230. At operation 230, the microprocessor calculates and an associated memory stores the ending temperature, and optionally calculates the minimum and maximum times.

[0123] Next, at operation 234, the microprocessor optionally determines whether the minimum time has been reached. If so, the process 200 proceeds to operations 232 and 236, and if not, the process proceeds to operation 238. At operation 232, the microprocessor determines whether the end temperature has been reached. If so, the joystick is released at operation 240. If not, toasting continues at operation 238. At operation 236, the microprocessor optionally determines whether the maximum time has been reached. If so, the joystick is released at operation 240. If not, toasting continues at operation 238. At operation 234, if the microprocessor optionally determines that the minimum time has not been reached, the process 200 continues to operation 238, and toasting continues.

[0124] At operation 222, the microprocessor determines whether the starting temperature is greater than a threshold temperature (X T ), and if so, only the time value (N in seconds) is used to determine the end condition for toasting. After operation 222, it is determined whether the end time value is met; if so, the joystick is released at operation 240; if not, toasting continues at operation 242. Operation 228 may optionally follow operation 242 in a loop until the end time value is met at operation 228. When the joystick is released at operation 240 (e.g., by disconnecting an electromagnet, etc.), process 200 may end.

[0125] Various embodiments described herein refer to a two-dimensional (X-axis and Y-axis) selection table or matrix that includes various portions of a piecewise function for selecting to perform a heating process. In other various examples, the table or matrix can be three-dimensional (or more, e.g., X-axis, Y-axis, and Z-axis), and more than one parameter type can be used to select a portion of a piecewise function. For another example, a piecewise function can be used to select an equation from a selection table based on sensed temperature and humidity levels to determine a heating cycle target temperature and / or any other measure of doneness (e.g., color) (or its derivative), or alternatively, a target heating time can be determined based on sensing multiple types of parameters.

[0126] Fig.43 Another variation and alternative embodiment is shown, wherein the correspondence of the exemplary time-based only portion of the selection table method is further configured to utilize time derivative information to refine the time-based only portion of the selection table method described herein. The correspondence between the running time and the starting temperature for the start of heating is shown, which further utilizes a differential time function based on the sensed temperature at the exemplary chromaticity level 4.

[0127] Other factors or dimensions may be used to further refine the selection tables and piecewise functions described above. For example, a derivative function (e.g., a sensed or otherwise determined temperature or other parameter at a time point) may be used to more accurately set the time limits in the time-based only portion of the selection table for the heating device. In some embodiments, an exemplary time-based derivative function for selecting a more accurate equation is used only for hot-hot start, e.g., the heating device 10 starts above a threshold temperature (X T ) or higher (e.g., higher than X T , about 142°C to 150°C). In other embodiments, time derivative based functions may be used over any temperature range, including quadratic and linear equation portions of the piecewise functions described herein. In one example, the refined derivative based method works by determining the lowest value of one or more sensors 28 and then determining whether the slope at a selected time point (e.g., current) is increasing or decreasing. This is done by looking at the sign of the slope at that time point, i.e. (+) for an up slope and (-) for a down slope.

[0128] In a specific example of time-based heating, if the slope is positive at the start of the cycle, a "heating hot-hot start" function 310 (composed of data points 314) may be used. If the slope is negative at the start of the cycle, a "cooling hot-hot start" function 312 (composed of data points 316) may be used. As shown, both functions 310 and 312 are linear, with function 310 having a higher corresponding run time and a slightly more downward sloping shape overall. Based on the above and based on the determined start temperature, a more precise run time may then be selected based on the start conditions (including the time derivative of the sensed temperature). This derivative data and further selection table refinement then enables the two hotter starts (hot-hot start functions) to deliver accurate toaster color levels regardless of whether the toaster has been recently used (with the potential for delayed thermal inertia effects), allowing it to be used above a threshold temperature (X T ) in the starting temperature range. Thus, utilizing the time derivative data optionally provides higher accuracy over a wider range of conditions, particularly for time-based heating according to embodiments of the present disclosure.

[0129] Fig.44 326. The temperature-time curve 324 is an example of a temperature-time function determined at a sensor that a heating appliance is cooling. As shown, the temperature-time curve 324 is read at a time point as shown at 326. The time associated with point 326 may be the time when a user starts a heating cycle of the heating appliance 10. Alternatively, multiple separate and simultaneous temperature readings may be taken (e.g., at each of a plurality of slots in a toaster, etc.), and the lower of the two temperature readings may be viewed when the heating appliance 10 starts a heating cycle. As shown, the temperature currently sensed at point 326 is approximately 160°C and is decreasing (i.e., sloping downward). Therefore, the time derivative of the temperature curve 324 is negative, i.e., the time derivative is a value less than zero.

[0130] At point 326, preferably, the temperature value is first compared to the threshold temperature (X T ) for comparison. In the example shown, the temperature at 326 is approximately 160°C, and as shown, the temperature also decreases over time, so the negative derivative value shown at point 326 indicates that the heating tool is above the threshold temperature (X T ) and cools down over time. Based on the above, the controller can select the time-based heating sub-equation and the corresponding cycle (X) above the threshold temperature using the determined cooling time-based function. T ). Therefore, the controller may select the time-only based function 312 based on the determined slope.

[0131] Fig.45is another example of a temperature-time function where the heating device is heated, as determined at the sensor. Fig.44 relatively, Fig.45 An example is shown in which two temperature readings are taken (curve 334 and curve 332) and in which the sensed temperatures are both rising, for example, after the heating tool has reached the target end temperature of the previous heating cycle. As shown, in some examples, after the heating cycle is completed, the sensed temperature continues to rise, in which case the sub-equation for time-based heating determines whether there is an upward sloping temperature-time curve, and therefore the time derivative at the point 336 shown is not positive. Fig.45 The sensed temperature characteristics may be shown, for example, following Fig.44 After the heating cycle shown has been started.

[0132] As shown, two temperature readings 330 and 332 are optionally read, and when the heating device 10 begins a heating cycle, the lower of the two temperature readings at point 336 may be viewed. As shown, the lower sensed temperature value of the curve 334 at point 336 is selected. As shown, the temperature at point 336 is oppositely inclined upward at time point 336. In other words, the temperature curve 334 is inclined upward at point 336. Before determining the slope of the curve 334 at point 336, the controller determines that the heating device 10 is above the threshold temperature (X T ), which indicates that "hot-hot" has started, and the controller then determines that the temperature has also increased over time. Fig.45 As shown, the time-based heating cycle will use a sub-equation based on the heating time function. Therefore, the controller can determine that the detected temperature is higher than the threshold temperature (X T ) and the sign of the slope at the time point to select the corresponding time-based sub-equation.

[0133] Although the above examples use sub-equations based on time derivatives and slopes for only the time portion of the relevant piecewise functions, it is also contemplated that the linear and / or quadratic portions of the piecewise functions considered herein can be modified with sub-equations in a similar manner. For example, the y-intercept value can be shifted for linear and / or quadratic equations based on the time or other derivatives of the sensed data, or the equations can be changed or transformed in shape in the corresponding sub-equations. Various test data can be used to determine how thermal inertia, etc., affects any heating process results and variables for the quadratic and linear portions of the piecewise functions discussed herein.

[0134] Although some examples herein use a pop-up electric toaster as an exemplary heating appliance, other heating appliances are also contemplated herein, including but not limited to: ovens, grills, baking pans, and container cookers. The container cookers considered include pressure cookers, air fryers, convection ovens, rice cookers, slow cookers, vacuum cookers, and the like. As some examples of heating appliances considered herein, the applicant hereby incorporates the entire contents of the following patents by reference: pending U.S. patent application number 17 / 193,460 (US20210274968A1); PCT application PCT / US2020 / 052751 (WO2021188150A1); and PCT application PCT / US2019 / 054504 (WO2020072777A1).

[0135] As described herein, the articles (e.g., food 30) to be heated are not limited to heating and toasting, etc. Food 30 may include any suitable food that may be heated, cooked, crisped, baked, etc. Some additional examples of food 30 include a mixture of various meats, vegetables, cakes, pasta, sauces, soups, stews, casseroles, the aforementioned or any other type of food or beverage. Although chromaticity levels are always used as examples of desired and target parameter levels and conditions, other parameter levels and target levels for heating food 30 are also considered. In some examples, the target chromaticity level may be replaced by a degree of doneness, a crispness level, color quality, an internal meat temperature, or any other suitable parameter. Articles to be heated may be any heatable articles or products.

Claims

1. A heating device, It is characterized in that include: a heating source supported by the housing, the heating source operably connected to a power source; a food guiding element operably supported by the housing, the food guiding element comprising at least one guide wire positioned in a first orientation; and A sensor is attached to the guide wire such that the sensor at least partially overlaps a surface of the guide wire.

2. The heating device according to claim 1, It is characterized in that The sensor is attached to the guide wire in the same first orientation or in a second orientation at least partially perpendicular to the first orientation, and wherein the first orientation is a vertical orientation or a horizontal orientation.

3. The heating device according to claim 1, It is characterized in that The sensor is generally cylindrical, and wherein when the sensor is attached to the guide wire, the sensor directly contacts the guide wire along its length.

4. The heating device according to claim 1, It is characterized in that The heating appliance is an oven, and wherein the food guiding element comprises a horizontal tray.

5. The heating device according to claim 1, It is characterized in that The heating appliance is a toaster, and wherein the housing and the food guiding element together define an open slot configured to receive a food item.

6. The heating device according to claim 1, It is characterized in that The sensor is a negative temperature coefficient resistive thermal sensor, and wherein the sensor is configured during operation to be in closely spaced relationship at a first distance from a food item supported by the food guiding element.

7. The heating device according to claim 1, It is characterized in that The heating source includes at least one resistive heating element operably connected to the power source.

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