Capacitive Sensor Cooking Apparatus for Oil Level Control and Reuse
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Solution Overview
Problem
Deep fat frying processes face challenges in maintaining consistent oil quality and safety due to the need for frequent oil replacement, complex apparatus, and potential scorching or discoloration of food particles in cooking liquids, which increases operational costs and labor while compromising food quality.
Innovation Solution
A capacitive liquid level sensor system with a microprocessor controls the cooking oil level and temperature, allowing for incremental oil addition and periodic filtration and reuse, ensuring accurate oil management and reducing the need for complete oil replacement, while a pressure relief system and filter unit maintain safe and efficient cooking conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If conventional liquid level control methods are used, then the apparatus structure is simple, but the oil level control precision is insufficient leading to overheating and quality degradation
Solution Approach 1:
The patent replaces conventional mechanical float-based liquid level sensors with capacitive sensors that use electrical fields to detect oil level. This substitution provides more precise measurement without excessive mechanical complexity, as capacitive sensors can detect subtle changes in dielectric constant and level position electronically.
Solution Approach 2:
The capacitive sensor system acts as an intermediary between the oil and the control system. The sensor detects oil level and quality changes through capacitive coupling, providing indirect but precise measurement that prevents direct contact issues while maintaining high measurement accuracy.
2Reliability
If frequent complete oil replacement is performed, then food quality and safety are maintained, but operational costs and labor requirements increase significantly
Solution Approach 1:
The capacitive sensor system provides continuous feedback on oil level and quality parameters. By monitoring changes in capacitive characteristics, the system detects oil degradation and level variations in real-time, enabling targeted oil management interventions rather than scheduled complete replacements, thus maintaining food quality while reducing waste.
Solution Approach 2:
Instead of discarding oil after a fixed period or usage cycle, the system continuously monitors oil condition via capacitive sensors. When oil quality parameters remain within acceptable ranges, the oil is recovered and reused. Only when sensors detect degradation beyond thresholds does the system indicate oil replacement is needed, maximizing oil utilization while ensuring food safety.
3Reliability
If complex filtration and oil management systems are implemented, then oil quality is maintained, but device complexity and operational cost increase
Solution Approach 1:
The capacitive sensor system enables a form of self-service oil management by automatically detecting oil level and quality parameters. The sensors monitor oil conditions continuously and provide feedback to the control system, which can automatically adjust heating, alert operators, or control filtration systems. This automated monitoring reduces the need for complex manual intervention systems while maintaining oil quality.
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
This solution enables consistent high-quality food production with reduced oil costs and labor, as the capacitive sensors accurately control oil levels, prevent overheating, and allow for continuous oil reuse, maintaining quality and safety throughout the cooking process.
Implementation Method 1
at least one capacitor sensor and preferably a plurality of capacitor sensors are attached at selected positions or disposed within the side wall of the vessel in contact with the cooking liquid for sensing the level of the liquid contained within said vessel
Data Source
AI summary
An apparatus for cooking food under atmospheric or pressure environment or in a basket while immersed in a batch of cooking liquid. The cooking vessel is controllably heated and the level of the cooking liquid is controlled by at least one capacitor in contact electrical contact with a capacitor sensor in fluid communication with the cooking liquid and a controller for controlling the temperature and amount of cooking liquid in the cooking vessel at various stages of the cooking process.