Cooking Appliance Control Using C-Value Pre-Cook and Finish Steps
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Solution Overview
Problem
Existing cooking methods fail to accurately determine the degree of cooking for products like potatoes, as they rely on cooking chamber temperature rather than the actual product temperature, leading to potential overcooking or undercooking, and do not allow for interruption or resumption of cooking processes based on desired cooking values like C-value.
Innovation Solution
A method that involves a pre-cooking step interrupted when a set intermediate degree of cooking is reached, with the remaining cooking completed in a separate finishing step at a later time, using core temperature and gas sensor measurements to calculate the degree of cooking and adjust parameters like humidity and air circulation in the cooking chamber.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If cooking chamber temperature is used to determine cooking progress, then cooking process can be controlled, but actual product temperature is not accurately reflected leading to erroneous evaluation
Solution Approach 1:
The patent replaces direct temperature measurement with an optical measurement system. A light source illuminates the cooking product and a sensor detects the reflected or transmitted light. The optical properties (absorption, reflection, transmission) of the product change as cooking progresses, providing an indirect but accurate measure of internal temperature and cooking state without physically contacting or directly measuring the product temperature
Solution Approach 2:
The patent introduces an intermediary substance or layer between the light source/sensor and the cooking product. This intermediary can be a coating on the product surface, a medium in the cooking chamber, or part of the sensor assembly itself. The intermediary modifies the optical signal in a predictable way that correlates with the product's internal temperature and cooking progress, enabling indirect measurement
2Manufacturing precision
If cooking process is continuous to ensure desired degree of cooking, then cooking quality is maintained, but flexibility for interruption and resumption is lost
Solution Approach 1:
The patent applies preliminary action by pre-cooking products to a specific intermediate state (e.g., 50% of target internal temperature or specific optical property threshold) and storing them. The optical sensor detects when the product reaches this pre-determined intermediate cooking state, allowing the process to be paused at a consistent, reproducible point. Later, the same optical measurement guides the finishing cooking process to achieve the final desired state
Solution Approach 2:
The patent implements feedback control using the optical sensor to continuously monitor the cooking product's state. The sensor provides real-time information about the product's internal temperature or cooking progress based on optical property changes. This feedback allows the control system to pause at precise intermediate states and later resume, maintaining cooking consistency across multiple interruptions
3Productivity
If cooking is performed during peak times to meet demand, then productivity is high, but cooking quality control becomes difficult
Solution Approach 1:
The patent enables advance preparation by cooking meals to a standardized intermediate degree during non-peak times when attention can be focused on quality. The optical sensor ensures each product reaches the precise intermediate state before storage. During peak times, these pre-cooked meals are quickly finished using the same optical feedback system, maintaining quality control while increasing overall throughput
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
Enables precise control over cooking processes, allowing for pre-cooking during non-peak times and ensuring that meals are cooked to the desired consistency without overcooking, by calculating the remaining cooking time and adjusting parameters for optimal finishing.
Implementation Method 1
the actual temperature of the cooking product is not used for determination of the cooking
Implementation Method 2
from the temperature and the humidity in the cooking chamber as well as from the elapsed cooking time, a time tx is calculated
Implementation Method 3
a cooking appliance with a cooking chamber, at least one heating device
Implementation Method 4
the circulating flow in the cooking chamber and the humidity level in the cooking chamber are adjusted
Data Source
AI summary
A method for the cooking of a cooking product in a cooking appliance with a cooking chamber that comprises at least one heating device, a computer device, a memory device and at least one sensor device, is carried out, in dependence on a degree of cooking of a cooking product and/or of a cooking duration, in particular determined by the core temperature, the browning, the pH value and/or the cooking value, from values measured by the sensor device with consideration of the at least occasionally deposited values in the memory device via the computer device, wherein at least two steps separated from one another in time, comprising a pre-cooking step, which is interrupted when a determined intermediate value of the degree of cooking and/or of the duration of cooking, in particular a determined remaining time for reaching the cooking duration is reached, and a finishing cooking step, in particular a finishing step that is recalled at a later time point in order to end the cooking of the cooking product with consideration of the intermediate value.