Food cooking control device and method

Abstract

The present invention relates to a cooking control device intended to be inserted into a food located on a cooking surface, comprising: a structure intended to rest on the food; a surface temperature control module comprising a first support with a first extendable movement mechanism, intended to extend through the food, and a first temperature sensor; a core temperature control module comprising a second support with a second extendable movement mechanism and a second temperature sensor; a base temperature control module with a third temperature sensor; a distance sensor for measuring a distance between the support surface and the cooking surface; and a control unit for collecting and processing temperature signals and recording the cooking time, and generating instructions, at least for turning and taking out, according to a cooking control method.

Description

[0001] FOOD COOKING CONTROL DEVICE AND METHOD

[0002] OBJECT OF THE INVENTION

[0003] The object of the present invention relates to food cooking and deals with a device and a method for controlling food cooking.

[0004] The device includes temperature sensors that accurately measure temperatures at various depths, proportional to the thickness of the food being cooked, and record the cooking time and thickness of the piece. This information is processed using the method to provide commands to a user to cook the food according to predetermined parameters.

[0005] BACKGROUND OF THE INVENTION

[0006] Cooking thermometers are well-known for their function of measuring the temperature of food. Specifically, one type of cooking thermometer consists of a temperature probe that is inserted into the food whose temperature is to be determined in order to cook it to the desired temperature.

[0007] In this way we know the temperature at an approximate point inside the food.

[0008] Also known are temperature-controlled cooktops, which regulate cooking power based on the temperature detected near the cooking vessel, allowing indirect control of the temperature of the contact surface of the food being cooked.

[0009] Both devices suffer from some drawbacks. The insertable temperature probe cannot be inserted to a precise depth into the food due to the variable thickness of food and the difficulty of placing the probe at an exact, known point. This makes it difficult to determine a reliable temperature for making decisions about the cooking process, such as adjusting the power, turning it over, or removing it from the heat. Furthermore, the temperature probe only provides periodic temperature readings. However, the cooking of a food depends not only on this quantity, but also on other quantities, such as its thickness, the rate of temperature change and the evolution of this rate, as well as the interrelationship between the speeds of the surface receiving the heat and how it is transmitted to the center of the food.

[0010] As for temperature-controlled cooktops, cooking control is indirect and imprecise, because the internal temperature of the food is unknown.

[0011] No device is capable of guiding the user about the state of the food as it is being cooked and suggesting actions to achieve predetermined interior and exterior finishes of the food.

[0012] Cooking food is especially complex when done on a hot surface, as it is asymmetrical, generating temperature gradients and accumulating thermal inertia. This must be taken into account when deciding whether to turn the food over and remove it from the heat to finish cooking. Users are forced to rely on their experience and basic information, such as the temperature of a specific point inside the food obtained using the probe described above.

[0013] For all of the above reasons, the need to guide the user through cooking to obtain food cooked accurately and repeatably according to predetermined requirements has not yet been satisfactorily addressed.

[0014] DESCRIPTION OF THE INVENTION

[0015] The invention seeks to address the above needs by providing a food cooking control device that takes various temperature measurements, and a food cooking control method that determines, based on said temperature measurements, temperature evolution, thickness, and other user-defined data, instructions for a user cooking food on a cooking surface. Specifically, the device comprises:

[0016] - A structure comprising a support surface intended to rest on a surface of the food.

[0017] - At least one surface temperature control module comprising:

[0018] + a first support connected to the previous structure, comprising a first extendable movement mechanism to advance in a direction perpendicular to the food support surface, crossing it; and

[0019] + a temperature sensor attached to the extendable support that passes through the food and configured to measure a cooking surface temperature (TSC) of the food at a distance of between 1 and 5 mm from the cooking surface.

[0020] - At least one temperature control module of the center, comprising:

[0021] + a second support parallel to the first, comprising a second extendable movement mechanism configured to advance in a direction perpendicular to the support surface, crossing the food, a distance equal to half the length that the first extendable movement mechanism extends,

[0022] + and a second temperature sensor attached to the second extendable support and configured to measure a core temperature (TC) of the food.

[0023] - At least one base temperature control module comprising a third temperature sensor fixed to the structure and configured to measure an opposite face temperature (TCOP) of the food.

[0024] - At least one distance sensor that is connected to at least one of the temperature control modules and configured to measure a distance between the structure and the support surface.

[0025] - A control and interface unit connected to the temperature sensors and the distance sensor, which determines its position and periodically collects and processes the signals from the temperature sensors and the distance sensor, also recording the total cooking time and the time of each turning and generating cooking instructions.

[0026] The device of the invention may comprise an interface where the user can enter and select cooking parameters and receive cooking instructions. The three aforementioned temperature control modules are preferably elongated and have a tip to facilitate insertion into the food. The first and second temperature sensors are preferably located at a predetermined distance from the tip to achieve accurate temperature measurement at any depth in the food. The temperature sensors may be any known to those skilled in the art, such as a platinum resistor.

[0027] Preferably, the movement mechanisms of the movement control modules may comprise two racks, one attached to the structure and the other attached to the first support, in addition to a pinion geared to these two racks and attached to the second support, configured to move the second support a distance equal to half the distance the first support moves. Furthermore, it may have a motor connected to the pinion that can rotate in both directions.

[0028] If additional temperature control modules need to be positioned, this will be done using a reduction or multiplier gear, depending on whether the travel of this rack needs to be doubled or halved.

[0029] The position of the temperature sensor is critical for the method's accuracy. The temperature detection point of the center temperature control module is preferably aligned with the ends of the second support when the movement mechanisms are not extended. Thus, if the thickness of the part is G, the detection points of the surface temperature control module are at Gn, where n is the distance between the sensor position and the end of the first support, and the sensor of the center temperature control module is at G / 2.

[0030] By keeping the support surface in contact with the food, the surface temperature control module is intended to be inserted until it abuts the cooking surface. In this way, the surface temperature control module measures the temperature of a portion of the food very close to the cooking surface. When the base of the device rests on the food, in this configuration, the movement mechanism of the core temperature control module moves the second sensor to a length half the thickness of the food, measuring the temperature of the food's core.

[0031] The displacement mechanism can be based on any mechanism known in the state of the art that generates different relative displacements between various elements.

[0032] To ensure accurate insertion of the temperature control modules into the food and generate reliable cooking recommendations, it is necessary to periodically measure the length to which the surface and core temperature control modules are extended to calculate the thickness of the food. To do this, as explained, the device incorporates a distance sensor, which measures the distance between the structure and the supporting surface.

[0033] The following describes the inventive food cooking control method implemented by the device. It is based on the principle that the cooking point of a food is determined by the temperature it reaches when, after being removed from the heat, the temperature gradients generated by cooking have diffused throughout the food and its internal temperature has become homogeneous. None of the known methods take this aspect into account.

[0034] The method comprises, before the start of cooking, a stage of selection and introduction of the following cooking parameters:

[0035] -the food or type of food (meat, fish, etc.), which determines the estimated thermal conductivity of the food (KALIM),

[0036] -the target temperature (TOBJ) that you want the food to reach in its center after being removed from the heat, which defines its cooking point,

[0037] -the maximum permissible temperature on the surface of the food in contact with the cooking surface (TMAX), which defines its external appearance, and

[0038] -the number of turns (N). Turning is defined as the number of times the side of the food in contact with the cooking surface has been changed. For example, to achieve symmetrical cooking of a two-sided food, at least one turning is required: first, side A is cooked on turning 0 (because the food has not yet been turned), the food is turned, and then side B is cooked on turning 1.

[0039] The user can enter the desired cooking parameters and save them. However, in one aspect of the invention, to facilitate implementation of the method, the KALIM, TOBJ, and TMAX parameters are predefined and grouped for each food item, so that the user only needs to select the food item.

[0040] The method also comprises the step of placing the device in the food.

[0041] In one aspect of the invention, according to a first manner of positioning the device, with the food arranged on the cooking surface and the surface and center temperature control modules extended to their maximum length, the device is placed on the food with its support surface parallel to the surface of the food and is pressed towards the food, inserting the surface temperature control module until it stops against the cooking surface. With the surface temperature control module in contact with the cooking surface, the structure is pressed until its support surface rests on the food, at that moment, the base temperature control module, located on the support surface of the device, is in contact with the surface of the food opposite the cooking surface and the center temperature control module is located in the center of the food (in the thickness direction)

[0042] The method further comprises a step of measuring the state of the food, before or after placing the food on the cooking surface, which comprises determining:

[0043] -The initial temperature of the center of the food (TCI) by means of the center temperature control module.

[0044] -The thickness of the food (TF), determined by the distance sensor. The method also includes a step of detecting the start of the cooking process. Once the cooking surface begins to heat up with the food on it and the device is inserted, the cooking process is determined to have begun when the following conditions are met:

[0045] -GR is stable.

[0046] -TCOP is stable.

[0047] -TC is stable.

[0048] -The difference between TP and TC is equal to or greater than a predefined start detection threshold value.

[0049] -TP is increasing for a predetermined number of consecutive readings.

[0050] A variable is determined to be stable when there is a difference between consecutive readings less than a previously established limit value.

[0051] Once it has determined that the cooking process has begun, the control unit starts two timers:

[0052] -a total timer, which measures the time elapsed since the beginning of the cooking process, and

[0053] -a flip timer, which measures the time each flip takes.

[0054] Using the flipping timer and a user determination of which side is in contact with the plate, the control unit adds up the respective flipping times of each side, for example, with the goal of making the time for side A as similar as possible to the time for side B if symmetrical cooking is desired.

[0055] In parallel, once it has been determined that the cooking process has begun, the method comprises a stage of calculations of turning parameters carried out by the control unit which comprises:

[0056] -The calculation of the thermal jump (ST), which is defined as the difference between TOBJ and TCI. -The calculation of the turning temperature (TV) if the user desires symmetrical cooking (where the contact time of the cooking surface with each side of the food is equal), which is defined as

[0057] ST

[0058] TV = TCI + —

[0059] N The command to turn the food over and to remove it from the heat is managed by comparing the TCC with the target temperatures. When the TCC reaches the TV, the command to turn over is given, and when the TCC reaches the TOBJ, the command to remove the food from the cooking surface is given. In addition, other conditions must be met for this command to be issued.

[0060] For turn 0, a calculated center temperature (TCCO) is defined as:

[0061] TCCQ = TC + a - b - (TP - TC + (TCOP - TCI),

[0062] For the following turns, a calculated center temperature (CCT) is defined as: where a is:

[0063] GR is expressed in millimeters. The X value depends on the sensor diameter and the distance in millimeters between the temperature detection point and the tip of the sensor body.

[0064] The parameter b is determined as follows:

[0065] , ^vol b = -

[0066] GR ■ Cond

[0067] GR is expressed in millimeters and t vot is the tumbling time from the start of the current tumbling in seconds. Cond is the estimated time in seconds that heat diffusion will take to go from the transient to the steady state per millimeter of thickness based on the estimated conductivity.

[0068] To reduce noise in temperature sensor signals, consecutive values ​​can be read and averaged during each periodic signal acquisition. This averaged value is preferably used in all calculations of the method.

[0069] The method may further comprise permanent filtering of all the signals obtained, specifically those from the surface (TP), center (TC), and backside (TCOP) temperature sensors, and those from the distance sensor, to reduce noise and spurious detections. The filtering validates or rejects each value measured by the control unit and the distance sensor. A V value is considered valid if it satisfies the following conditions:

[0070] IV¿+i - l < umbrala

[0071] Where the subscripts indicate the sample number of the corresponding value, and threshold vat It is a validation threshold. Preferably, validated values ​​would be used to calculate all derived values ​​of TP, TC, and TCOP.

[0072] The method may also comprise the continuous detection of a coherence break. A coherence break is a sudden change in the measured temperatures and the measured thickness. A sudden change is considered when the difference between two temperature measurements is greater than a value defined when selecting the food type, which depends on the estimated conductivity. After a coherence break, one of the following may occur:

[0073] -Feed sensors have been removed when TP, TC and TCOP tend to equalize.

[0074] -The food has turned over when TCOP is met pre < TCP post

[0075] Where the subscript pre means the last coherent reading before the break and the subscript post means the first coherent reading after the break.

[0076] -The sensors have been repositioned when the following are true: after being reinserted, a temperature gradient between the cooking surface temperature (TP) and the core temperature (TC) remains constant with respect to its value before the coherence break, the cooking surface temperature (TP) is higher than the core temperature (TC), and the opposite side temperature (TCOP) remains substantially constant. Then, if TC immediately after repositioning is lower than the initial TCI and the subsequent readings are consistent, this TC is taken as the new TCI and the turning temperatures are recalculated using the lowest TC from a group of samples immediately after repositioning. This may occur if the sensors are reinserted into a thicker part of the food.

[0077] The method can also calculate temperature rates defined below. The cooking surface temperature rate (CTR) is defined as the rate of change of TP with respect to time. where t is the instant of time.

[0078] The core temperature velocity (CVT) is defined as the rate of change of TC with respect to time.

[0079] The opposite-side temperature rate (OSTR) is defined as the rate of change of OSTR with respect to time. It is used to determine whether heat diffuses from or toward the side opposite the side in contact with the cooking surface.

[0080] A temperature acceleration (TCA) is also defined, which is the rate of change of VTC with respect to time. An acceleration of the opposite side temperature (ATCOP) can also be determined. When the ATC stops increasing, it determines a separation between the transient state, in which VTC changes (increases), and a steady state, in which a stable heat flux is received at the center of the part.

[0081] The method of the invention makes it possible to estimate how long (TMP OBJ) it takes to reach a target turning temperature (TOVolteo) or TOBJ, once the ATC stops rising. To do this, the VTCC (Calculated Center Temperature Velocity) is used, which includes the influence of the thermal energy possessed by a part of the food due to being in contact with the cooking surface, because this energy diffuses into the interior of the piece, cooking it, after turning it over or even if it has been removed from the cooking surface. By knowing the turning stage in which we are, the TCC, the VTCC and the TOVolteo or TOBJetivo, the time can be calculated.

[0082] At the start of firing, and for a time dependent on the thickness, if the temperature readings consistently rise above a coherence threshold—the maximum difference between two consecutive readings, a predefined threshold that depends on conductivity (for TP, it also depends on the thickness and the defined exterior finish, and for TC, it also depends on the thickness of the piece)—and reach predefined maximum values ​​before a predetermined time, the algorithm may order the machine to turn over or remove from the fire. The choice of one of the two options will depend on the values ​​reached and the time it takes to reach them.

[0083] During cooking, you should preferably have a sufficient number of consistent values ​​to be able to generate instructions.

[0084] Preferably, when at turn 0 TCC equals TV the method may issue an instruction to turn the food over. When at turn 1 TCC equals TC OBJ the method issues an instruction to remove the food from the heat. In one aspect of the invention, additionally, further conditions must be met for this instruction to be issued.

[0085] The heat that the food receives from the cooking surface is distributed:

[0086] Part of it increases the temperature of the surface of the food that receives it. We'll call this fraction of the energy received Firepower.

[0087] - Another part progressively diffuses into the food and increases the temperature in the center of the piece,

[0088] - If the temperature of the cooking surface is higher than 100 eAnother part of the heat received will be used to evaporate water, which is the main component of food.

[0089] An equation obtained by regression can be defined that relates TP with a theoretical VTP corresponding to a value that relates the fire power with the part of the energy received on the surface of the food that increases the temperature of the contact surface.

[0090] In this way, we can anticipate the time it will take from a temperature T1 to reach a predefined temperature T2. From the theoretical VTP, we can calculate the time required to reach a target TP from an initial TP.

[0091] With this equation, knowing the initial TP and final TP, we can calculate the time it will take to transition between both temperatures for a constant firepower.

[0092] The value of n depends on the distance between the temperature detection point and the tip of the sensor, as well as its diameter. The smaller the distance between the two, the greater the value of n, and the further away it is from the tip, the greater the value.

[0093] TPMax is the maximum TP value that the griddle temperature sensor can reach. This value, along with the VTP, defines the exterior finish of the cooking process.

[0094] From GR and TOBJ, the method can obtain, from predetermined values ​​or values ​​previously entered by the user before cooking, a maximum TPM OBJ and a minimum TPM OBJ.

[0095] Knowing the VTP, the registered TP and the maximum TP, we can calculate the firepower.

[0096] Knowing the time it will take to transition between two predefined temperatures and the estimated conductivity, we establish a tolerance margin for maximum and minimum firepower.

[0097] If the fire power is consistently lower than the minimum power value, the method issues an instruction to increase the cooking power.

[0098] If the firepower is consistently higher than the maximum power value, the method issues an instruction to reduce the cooking power. If, when the food is placed on the cooking surface, the temperature values ​​are not consistent because TP is rising at a rate above the corresponding threshold, and:

[0099] -a predefined temperature is reached at the start of cooking, or

[0100] -TP exceeds a VTP threshold in several measurements, then the method can issue the instruction to remove the food from the cooking surface.

[0101] DESCRIPTION OF THE DRAWINGS

[0102] To complement the description being made and in order to help better understand the characteristics of the invention, in accordance with a preferred example of practical implementation thereof, a set of drawings is attached as an integral part of said description, in which the following has been represented for illustrative and non-limiting purposes:

[0103] Figure 1.- shows a representative diagram of the device of the invention.

[0104] Figure 2.- shows a diagram of the device of the invention before being placed on the food.

[0105] Figure 3.- shows a diagram of the device of the invention supported on the food.

[0106] PREFERRED EMBODIMENT OF THE INVENTION

[0107] A preferred embodiment of the device and method of the invention is described below with the help of Figures 1 to 3.

[0108] Specifically, the device comprises:

[0109] -A structure (1) comprising a support surface (2), which rests on a surface of the food (12).

[0110] -A surface temperature control module (3) comprising: a first support (4) attached to the structure (1 ). The first support (4) comprises a first extendable movement mechanism, in a direction perpendicular to the support surface (2). Thus, the first support (4) is configured to pass through the food (12). The surface temperature control module (3) also comprises a first temperature sensor (5) attached to the support and configured to measure a temperature of the food (12) at a distance of between 1 and 5 mm from the cooking surface (11 ) (TP).

[0111] -A core temperature control module (6) comprising a second support (7) attached to the structure (1) and parallel to the first support (4). The second support (7) comprises a second movement mechanism extendable in a direction perpendicular to the support surface (2), configured to pass through the food (12). The core temperature control module (6) also comprises a second temperature sensor (8) attached to the support and configured to measure a core temperature (TC) of the food (12).

[0112] -A base temperature control module (9), comprising a third temperature sensor (10), attached to the structure (1) and configured to measure an opposite face temperature (TCOP) of the food (12).

[0113] -A distance sensor connected to the surface temperature control module (3) or to the center temperature control module (6) and configured to measure a distance between the support surface (2) of the structure (1) and the cooking surface (11), allowing the thickness (GR) to be determined.

[0114] -A control unit connected to the temperature sensors and the movement mechanism, and configured to determine the position of the temperature sensors and to periodically collect and process signals from the temperature sensors, record the total cooking time and the time of each turning, executing calculations to generate cooking instructions.

[0115] The position of the sensors is essential for the method to be accurate.

[0116] By keeping the support surface (2) in contact with the food (12), the support of the surface temperature control module (3) is intended to be inserted into the food (12) until it abuts the cooking surface (1 1 ). In this way, the first sensor (5) measures the temperature of a portion of the food (12) at a distance between 1 and 5 millimeters from the cooking surface (1 1 ). In this configuration, by resting the support surface (2) of the device on the food (12) and using the second movement mechanism, the second support (7) is extended to a length that is half the thickness of the food (12), the second sensor (8) measuring the temperature of the center of the food (12).

[0117] The displacement mechanisms can be based on any known mechanism that generates different relative displacements between several elements.

[0118] In one aspect of the invention, each movement mechanism is a rack and pinion mechanism, comprising at least one pinion and two racks. A first rack is fixed to the structure (1 ), a second rack is fixed to the first support (4) of the first sensor (5), and the pinion, meshed between both racks, is integrally fixed to the second support (7) of the second sensor (8). The pinion, by means of the rotation meshed with the first rack, also moves linearly with respect to it and therefore with respect to the structure (1 ), extending and retracting the first support (4) of the first sensor (5).

[0119] Each travel mechanism may house a motor to which the pinion is coupled. The motor rotates the pinion in both directions.

[0120] Next, the food cooking control method (12)s executed by the food cooking control device (12)s is described.

[0121] A first step consists of selecting and entering the following cooking parameters before starting cooking:

[0122] -the food (12) or the type of food (12) (meat, fish, etc.), which determines the estimated thermal conductivity of the food (12) (KALIM), which will determine the estimated time it will take for the food (12) to pass from the transient to the stationary state per unit of thickness,

[0123] -the target temperature (TOBJ) that the food is expected to reach (12) after homogenizing the temperature in its center once cooking is complete, which is what defines its cooking point,

[0124] -the maximum permissible temperature on the surface of the food (12) in contact with the cooking surface (11) (TMAX), which defines its external appearance, and -the number of turns and the symmetry or asymmetry of the cooking (N).

[0125] The user can enter the desired cooking parameters and save them. Alternatively, the user can select only one food type (12), and the method will load the KALIM, TOBJ, and TMAX parameters associated with that food type (12).

[0126] A second step involves placing the device on the food (12). With the food (12) placed on the cooking surface (11) and the supports of the surface and center temperature control modules extended to their maximum length, they are inserted into the food (12) passing through it until the first support (4) abuts the cooking surface (11), the device is placed on the food (12) with its support surface (2) parallel to the surface of the food (12) and the structure (1) of the device is pressed towards the food (12), inserting the supports of the surface and center temperature control modules into the food (12), until the support surface (2) contacts the surface of the food (12).At this time, the second sensor (8) is located in the center of the food (12) (in the thickness direction) and the third sensor (10) is in contact with the surface of the food (12) opposite the cooking surface (11).

[0127] A third step consists of determining the initial temperature of the center of the food (12) (TCI) by means of the second sensor (8) and the thickness of the food (12) (GR) by means of the distance sensor.

[0128] A fourth stage determines the beginning of the cooking process. The beginning of the cooking process occurs when:

[0129] -GR is stable, that is, it remains the same or with variations of +- 1 mm.

[0130] -TCOP is stable.

[0131] -TC is stable.

[0132] -The difference between TP and TC is equal to or greater than a predefined start detection threshold value based on the food (12), and its conductivity.

[0133] -TP is increasing for 10 consecutive readings.

[0134] Once it has been determined that the cooking process has begun, the control unit starts two timers: - a total timer, which measures the time elapsed since the beginning of the cooking process, and

[0135] -a flip timer, which measures the time each flip takes.

[0136] Using the flipping timer and a user determination of which side is in contact with the plate, the control unit adds the respective flipping times of each side with the goal of making the time for side A as similar as possible to the time for side B if we are looking for symmetrical cooking.

[0137] In parallel, once it has been determined that the cooking process has begun, the method comprises a stage of calculations of turning parameters carried out by the control unit which comprises:

[0138] -Capturing the initial temperature at the center of the TCI part. Once the system initiates the process, we take the lowest value in the series of coherent TCs as the TCI.

[0139] The calculation of the thermal jump (ST), which is defined as the difference between TOBJ and TCI.

[0140] -The calculation of the turning temperature (TV) if the user wants a symmetrical cooking (that in which the contact time of the cooking surface (11) with each side of the food (12) is equal), which is defined as

[0141] ST

[0142] TV = TCI + — N

[0143] For turn 0, a calculated center temperature (TCCO) is defined as:

[0144] TCCQ = TC + a - b - (TP - TC + (TCOP - TCI),

[0145] For the following turns, a calculated center temperature (CCT) is defined as: where a is: GR is expressed in millimeters. The X value depends on the sensor diameter and the distance in millimeters between the temperature detection point and the tip of the sensor body.

[0146] The parameter b is determined as follows: _ vo l GR • Cond

[0147] GR is expressed in millimeters and t vot is the flipping time from the start of the current flip in seconds. Cond is the estimated time in seconds that it will take to go from the transient to the steady state per millimeter of thickness.

[0148] To reduce noise in temperature sensor signals, a predefined number of consecutive values, for example, are read in each periodic coherent signal acquisition and averaged, generating a reading or read value. This averaged value is used in all the method's calculations.

[0149] The method includes permanent filtering of all signals involved in the method, specifically the temperatures and those from the distance sensor, to reduce noise and spurious detections. The filtering validates or rejects each value measured by the control unit of the temperature control modules and the distance sensor. A V value is considered valid if it meets the following conditions:

[0150] I Vi+i - l < umbrala

[0151] Where the subscripts indicate the sample number of the corresponding value, and threshold vat It is a validation threshold determined by the type of food (12) and its thickness. For calculating all derived values ​​of TP, TC and TCOP, validated values ​​are preferably used.

[0152] The method involves the continuous detection of a coherence break. A coherence break is a sudden change (following the previously established definition of a sudden change) in the measured temperatures and the measured thickness. Following a coherence break, one of the following may occur:

[0153] -The food sensors (12) have been removed when TP, TC and TCOP tend to equalize.

[0154] -The food (12) has been turned over when the following is true: TCOP pre < TC0Pp OSt

[0155] Where the subscript pre means the last valid reading before the break and the subscript post means the first valid reading after the break.

[0156] -The sensors have been repositioned when, after turning, the same temperature gradient is maintained between TP, TC and TCOp and:

[0157] If TC immediately after repositioning has consistent values ​​lower than the initial TCI, the lowest TC from a group of samples immediately after repositioning is taken as the new TCI. This may occur if the sensors are reinserted into a thicker part of the food (12).

[0158] The method also uses temperature rates defined below.

[0159] The rate of change of TP with respect to time is defined as plate temperature rate (TPR). where t is the instant of time.

[0160] The core temperature velocity (CVT) is defined as the rate of change of TC with respect to time.

[0161] The opposite temperature velocity (VTCOP) is defined as the rate of change of TCOP with respect to time.

[0162] The evolution of the speed of the TC and TCOP is used to determine whether the heat in the center of the piece diffuses from or towards the face opposite the face that is in contact with the cooking surface (11).

[0163] An acceleration of TC (ATC) and TCOP (ATCOP) are also defined, which is the rate of change of VTC with respect to time. It allows to differentiate the transient state, while VTC is growing ATC is positive and the stationary state when VTC stops growing. From ATC it is also possible to determine if the heat diffuses from or towards the face opposite the face that is in contact with the cooking surface (11 ). While ATC<0 is negative, in the center more heat is received from the opposite face than from the cooking surface (11 ). When ATC is 0, the same heat is received from both sides. When ATC>0, in the center more heat is received from the cooking surface (11 ) than from the opposite face.

[0164] The method allows to estimate how much time (TMP OBJ) is needed to reach a turning temperature (TV) or TOBJ. Using VTCC allows to include the influence of the thermal energy that a part of the food (12) has when in contact with the cooking surface (11 ), because this energy diffuses towards the interior of the piece, cooking it, after being removed from the cooking surface (11 ).

[0165] Preferably, the time taken to go from the transient state to the steady state is used to recalculate the turning times and decide on turnings, since this time determines the symmetry of the cooking times.

[0166] For example, in a cooking process the time it takes to go from transient to stationary is 30 seconds and the 0 turn has lasted 1 minute.

[0167] At the 1-minute mark, a preliminary calculation is made that the TCC will reach the target temperature in 15 seconds. In this case, it is decided not to turn the food, but to extend turning for another 15 seconds. This is because turning the food will reach the target temperature in the transient state.

[0168] On the contrary, if in turn 1 at the end of 1 minute the calculations say that the TCC will reach the target temperature in 2 more minutes, turn 1 is extended for 1 more minute, and a turn is performed starting turn 2.

[0169] After this new turning, in 1 minute, which is more than the 30 seconds it takes to go from a transient to a stationary state, cooking is complete, having reached the target temperature. Thus, the food will have received heat for 2 minutes on side 1 (1 minute on turning 0 and 1 minute on turning 2), and on side 2, it will also have received heat for 2 minutes on turning 1.

[0170] Therefore, the objective is to reach the target temperature in a steady state, since in the transient state the temperature distribution inside the part is less precise, due to thermal inertia, while in the steady state it is much more predictable.

[0171] To generate instructions to lower and raise the cooking power or to remove the food, if at the start of cooking and for a time that depends on the thickness, the temperature values ​​consistently increase above the coherence threshold and / or reach predefined maximum values, then the system will give the order to remove the piece from the heat.

[0172] When at turn 0, TCC equals TV, the method issues an instruction to turn the food (12). In one aspect of the invention, additionally, other conditions must be met for this instruction to be issued.

[0173] A regression-derived equation is defined that relates TP to a corresponding theoretical VTP. From the theoretical VTP, the time required to reach a target TP from an initial TP is calculated.

[0174] From GR and TOBJ, the method obtains, from predetermined values ​​or values ​​previously entered by the user before firing, a maximum TMP OBJ and a minimum TPM OBJ, which define the exterior finish.

[0175] If with the Fire Power calculated based on the TP and the VTP we are going to reach the maximum TMP OBJ in a time less than the estimated time required for the heat to diffuse to the center of the food, the method issues an instruction to lower the cooking power.

[0176] If the firepower calculated based on the TP and the VTP are going to reach the minimum TMP OBJ is higher than a higher temporary threshold, the method issues an instruction to increase the cooking power. If when the food (12) is placed on the cooking surface (11) the coherence of the temperature values ​​is not detected because TP grows at a rate higher than the corresponding threshold, and: - a predefined temperature is reached at the start of cooking, or

[0177] -VTP exceeds a VTP threshold in several measurements, then the method issues the instruction to remove the food (12) from the cooking surface (11).

Claims

1 A food cooking control device (12) intended to be inserted into a food (12) located on a cooking surface (11), comprising: -a structure (1) comprising a support surface (2) intended to rest on a surface of the food (12), -at least one surface temperature control module (3) comprising: a first support (4) attached to the structure (1 ), comprising a first extendable movement mechanism in a direction perpendicular to the support surface (2), configured to pass through the food (12), and a first temperature sensor (5) attached to the extendable support and configured to measure a cooking surface temperature (TP) of the food (12) at a distance of between 1 and 5 mm from the cooking surface (11 ), - at least one core temperature control module (6) comprising a second support (7) attached to the structure (1 ) and parallel to the first support (4), comprising a second extendable movement mechanism in a direction perpendicular to the support surface (2), configured to traverse the food (12) a distance equal to half the length that the first extendable movement mechanism extends, and a second temperature sensor (8) attached to the extendable support and configured to measure a core temperature (TC) of the food (12), - at least one base temperature control module (9) comprising a third temperature sensor (10), attached to the structure (1 ) and configured to measure an opposite face temperature (TCOP) of the food (12), -at least one distance sensor connected to at least one of the temperature control modules and configured to measure a distance between the support surface (2) of the structure (1) and the cooking support surface (2), and -a control unit connected to the temperature sensors and the distance sensor, and configured to determine the position of the temperature sensors and to periodically collect and process signals from the temperature sensors, the distance sensor, record the total cooking time and the time of each flip, and generate cooking instructions.

2. The device of claim 1, further comprising an interface in which a user can enter cooking parameters and receive cooking instructions. 3.- The device of claim 1, wherein the supports of the surface temperature control module (3) and the center temperature control module (6) are elongated and comprise a tip to facilitate insertion into the food (12) and where the first and second temperature sensors (5, 8) are located at a predetermined distance from the tip of each support. 4.- The device of claim 1, wherein each displacement mechanism comprises: -a first zipper attached to the structure (1), -a second zipper attached to the first support (4), and -a pinion geared to the first and second rack and attached to the second support (7), configured to move the second support (7) a distance equal to half the distance that the first support (4) moves. 5.- The device of claim 4, wherein each displacement mechanism further comprises a motor connected to the pinion and configured to rotate it in both directions. 6.- A method of monitoring food cooking (12), characterized in that it comprises at least the stages of: - determine a type of food (12), thus defining an estimated conductivity; - determine a target cooking temperature (TOBJ); - determine a maximum permissible temperature on the cooking surface (11) (TMAX) based on an external cooking finish; - determine a number of turns (N) by user selection; - measuring an initial temperature of the center of the food (12) (TCI) and a thickness of the food (GR) by means of a device according to any one of claims 1 to 5; - determine a thermal jump (ST) as: ST = TOBJ - TCI - determine a turning temperature (TV) as: ST TV = TCI + — N - determine a core temperature as: + at a 0 turn (TCCO): TCC0= TC + a - b ■ (TP - TC + (TCOP - TCI) + in subsequent turns (TCC): where a and b are parameters previously determined based on the thickness, the sensor diameter, a flipping time and a conductivity; and - generate cooking instructions based on the calculated temperatures. 7.- The cooking monitoring method according to claim 6, where a is determined as: and GR is the thickness, and X depends on the diameter of the sensor and the distance in millimeters between the temperature sensing point and the tip of the sensor body and the parameter b is determined as: , ^vol b = - GR - Cond where t votis the tumbling time from the start of the current tumbling in seconds and Cond is an estimated time in seconds that it will take to go from a transient to a steady state per millimeter of thickness calculated based on the estimated conductivity. 8.- The cooking monitoring method according to claim 6, wherein the parameters of estimated thermal conductivity (KALIM), target temperature (TOBJ) and maximum permissible temperature on the cooking surface (TMAX) are automatically assigned based on the selection of a food type. 9.- The cooking monitoring method according to claim 6, wherein the step of determining a cooking start time comprises the sub-steps of: - start a total timer and a flip timer when: + the thickness (GR) is stable, with the difference between consecutive readings being less than a previously established limit value; + the opposite face temperature (TCOP) is stable; + the core temperature (TC) is stable; + the difference between the cooking surface temperature (TP) and the core temperature (TC) is equal to or greater than a predefined start detection threshold value; and + the cooking surface temperature (TP) is increased for a predetermined number of consecutive readings; and - determine a set of duration times for each flip. 10.- The cooking monitoring method according to claim 6, further comprising a step of determining a coherence break when a difference between two temperature measurements is greater than a previously defined value and that depends on the estimated conductivity, and determining that: - the food sensors (12) have been removed when the cooking surface temperature (TP), the center temperature (TC) and the opposite face temperature (TCOP) tend to be equal; - the food (12) has turned over when: TCOPp re < TC0Pp OSt where the subscript pre means the last valid reading before the break and the subscript post means the first valid reading after the break; or - the sensors have been repositioned when: after being reinserted a temperature gradient between the cooking surface temperature (TP) and the core temperature (TC) remains constant with respect to its value before the coherence break, the cooking surface temperature (TP) is higher than the core temperature (TC), and the opposite face temperature (TCOP) remains substantially constant, so that if the center temperature (TC) decreases, the turning temperature is recalculated with this new center temperature (TCInitial). 1 1 The cooking monitoring method according to claim 6, further comprising at least one of the steps of: - determine a cooking surface temperature rate (VTP); - determine a center temperature velocity (CVT); - determine an opposite temperature velocity (VTOC); and - determine a center temperature acceleration (ATC). 12.- The cooking monitoring method according to claim 6, further comprising at least one of the steps of: - determine a VTC growth threshold, such as that which separates a transient state, with increasing VTC, from a stationary state, with stable VTC; - determine a time in which the transition from the transient state to the steady state occurs - determine a TMP OBJ time, such as the time required to reach TOBJ or a target turning temperature (TOTurning) - determine a turning or exit time preferably reached during steady state. 13.- The cooking monitoring method according to claim 6, further comprising a step of generating instructions to turn over or remove from the heat, if the temperature records consistently increase above a coherence threshold, which is the maximum difference between two consecutive readings predefined and which depends on the conductivity, for TP it also depends on the thickness and the defined external finish, and the evolution of the TC, it also depends on the thickness of the piece, and they reach maximum values ​​predefined by the user before a predetermined time. 14.- The cooking monitoring method according to claim 6, further comprising a step of generating instructions to turn the food (12) when in the turn 0 TCC is equal to TV. 15.- The cooking monitoring method according to claim 6, further comprising a step of determining a firepower by expressing: where the value of n will depend on the distance between the temperature detection point and the end of the sensor and its diameter, being greater when the distance is smaller, and TPMax is selected based on the exterior finish of the cooking. 16.- The cooking monitoring method according to claim 6, further comprising a step of - determine a maximum TMP OBJ and minimum TMP OBJ value based on a user-defined part finish, thickness (GR) and target temperature (TOBJ); - set a tolerance margin for maximum and minimum firepower based on the time required to pass between two predefined temperatures and the estimated conductivity; - generate an instruction to increase the cooking power if the firepower is consistently lower than the minimum power value; or - generate an instruction to lower the cooking power if the firepower is consistently higher than the maximum power value. 17.- The cooking monitoring method according to claim 6, further comprising a step of generating the instruction to remove the food (12) from the cooking surface (11) if TP grows at a rate greater than a predefined threshold and / or: -a predefined temperature is reached at the start of cooking, or -VTP exceeds a VTP threshold in several measurements.

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