Air Grill Support Body Temperature Sensing for Precise Browning
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Solution Overview
Problem
Existing cooking systems lack efficient temperature control and air circulation mechanisms, particularly in countertop air grilling systems, which can lead to inconsistent cooking results and difficulty in achieving specific temperature thresholds for Maillard reactions and smoke points.
Innovation Solution
A cooking system with a housing containing a heating element and a temperature sensor, where the temperature sensor is remotely located to monitor the support body's temperature and adjust the heating element's operation, and an air movement device to circulate heated air, ensuring precise temperature control and air flow for optimal cooking modes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If the temperature sensor is located remotely from the heating element, then the temperature control precision is improved, but the response time to detect temperature changes is worsened
Solution Approach 1:
The patent uses the support body as an intermediary thermal mass between the heating element and temperature sensor. The support body absorbs and stores thermal energy, then releases it gradually, allowing the remotely positioned sensor to accurately track the cooking surface temperature without requiring direct contact with the heating element. This resolves the contradiction by using the support body as a thermal mediator that bridges the spatial gap.
Solution Approach 2:
The system performs preliminary heating of the support body before temperature sensing becomes critical. The controller pre-heats the support body to the desired temperature, then uses the remotely positioned sensor to monitor and maintain that temperature. This preliminary action allows the system to establish thermal conditions before the sensor needs to respond, reducing the effective response time penalty.
2Productivity
If the heating element operates at high power, then the cooking speed is improved, but the risk of overheating and exceeding smoke point is worsened
Solution Approach 1:
The patent implements a feedback control system where the temperature sensor continuously monitors the support body temperature and the controller adjusts the heating element power accordingly. When the temperature approaches the smoke point, the controller automatically reduces or shuts off heating power. This feedback mechanism enables high-power operation for speed while preventing overheating through real-time temperature-based control adjustments.
Solution Approach 2:
The system dynamically adjusts the heating element's power output based on real-time temperature conditions. Rather than operating at a fixed high power level, the controller modulates the heating element between high and low power states, allowing rapid heating when needed while preventing excessive temperature rise. This dynamic operation resolves the contradiction between cooking speed and overheating risk.
3Loss of time
If the temperature sensor is positioned close to the heating element, then the response time is improved, but the measurement accuracy is worsened due to direct heat exposure
Solution Approach 1:
The support body serves as a thermal intermediary that the temperature sensor contacts instead of the heating element. The sensor measures the temperature of the support body, which is thermally coupled to the heating element but physically separated. This intermediary arrangement allows the sensor to be positioned close to the heating zone for fast response while avoiding direct exposure to the intense heat that would cause measurement errors or sensor damage.
4Reliability
If the system uses multiple temperature sensors, then the temperature monitoring coverage is improved, but the device complexity is worsened
Solution Approach 1:
The patent makes the single temperature sensor universally applicable to multiple cooking surfaces by allowing it to monitor the support body, which in turn is thermally coupled to multiple heating elements. Rather than placing sensors at each heating element, one sensor monitoring the central support body provides indirect temperature information for the entire cooking zone. This multi-functional approach improves monitoring coverage while avoiding the complexity of multiple sensors and their associated wiring and control logic.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system achieves consistent and precise temperature control, enabling effective Maillard reactions and preventing overheating by monitoring and adjusting the temperature, ensuring better cooking outcomes.
Implementation Method 1
a heating element is positioned to heat the hollow interior and the support body
Implementation Method 2
The temperature sensor includes a thermistor
Implementation Method 3
an air movement device to circulate heated air
Data Source
AI summary
A cooking system including a housing having a hollow interior and food being receivable within said hollow interior. A support body supports food within the hollow interior and a heating element is positioned to heat the hollow interior and the support body. A temperature sensor is operable to monitor a temperature of the support body. The temperature sensor is located remotely from said heating element.