Carbon Heater Cooker Control for Faster Food Heating
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Solution Overview
Problem
Conventional electric cookers using heaters like sheath, halogen, and carbon heaters are inefficient in cooking food due to suboptimal energy absorption and longer cooking times, as they do not effectively tailor energy output to the specific types of food being cooked.
Innovation Solution
A cooker equipped with a carbon heater that supplies radiation energy within a specific wavelength range (1.4 ∼ 5 µm) and temperature (1000 ∼ 1400°C) tailored to the type of food, controlled by a microcomputer and switching element to enhance energy absorption and cooking efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional heaters (sheath, halogen, carbon) are used for cooking, then the cooking process can be performed, but the energy absorption by food is suboptimal and cooking time is extended
Solution Approach 1:
The patent applies parameter changes by controlling the carbon heater to operate within specific temperature ranges (1000-1400°C) and wavelength ranges (1.4-5 µm). This optimization of physical parameters ensures maximum energy absorption by food, thereby improving cooking efficiency and reducing cooking time compared to conventional heaters that do not operate within these optimized parameters.
2Use of energy by moving object
If conventional heaters are used, then cooking can be performed, but energy absorption by food is not optimized
Solution Approach 1:
The invention optimizes energy absorption by controlling the carbon heater to emit radiation within the specific wavelength range of 1.4-5 µm, which corresponds to the optimal absorption spectrum for food. By adjusting the heater temperature to 1000-1400°C, the system maximizes the transfer of radiant energy to food, improving heating efficiency and reducing energy loss.
Solution Approach 2:
The patent incorporates a microcomputer that monitors and controls the heating process, enabling feedback mechanisms to maintain optimal temperature and wavelength parameters. This ensures continuous optimization of energy absorption by food, adapting to different cooking conditions and food types to maximize efficiency.
3Productivity
If carbon heater operates without controlled parameters, then simple operation is achieved, but cooking efficiency is reduced
Solution Approach 1:
The patent employs a microcomputer-based control system that provides automated feedback control of the carbon heater parameters. The system monitors temperature and adjusts power delivery to maintain optimal operating conditions (1000-1400°C), enabling fast and efficient cooking while automating the complexity of parameter control rather than requiring manual intervention.
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 carbon heater achieves faster and more efficient cooking by optimizing energy absorption, reducing cooking time, and improving energy efficiency compared to other types of heaters, as demonstrated by experiments with beef, ham, potato, and bread.
Implementation Method 1
a carbon heater configured to supply radiation energy to the cooking chamber for cooking the foods inside the cooking chamber
Implementation Method 2
a carbon heater configured to supply radiation energy to the cooking chamber
Data Source
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AI summary
The present invention relates to a cooker. In the present invention, a carbon heater is used to cook foods in a cooking chamber and electric current applied to the carbon heater is controlled by a switching element, such that an effective wavelength range and an available temperature range of energy generated from the carbon heater is adjusted. Therefore, according to the present invention, it is possible more efficiently cook foods, using the carbon heater.