Connected Oven Sensing and Feedback Control for Precise Cooking
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Solution Overview
Problem
Conventional ovens lack advanced features for precise control over cooking parameters and user experience, such as real-time monitoring and automatic adjustment of cooking conditions, leading to potential cooking mistakes and inefficient use of space.
Innovation Solution
A connected oven system with integrated sensors, cameras, and processing capabilities that allow for real-time monitoring and automatic adjustment of cooking parameters, including dynamic control of heating elements and convection, and the ability to recognize food types and adjust cooking based on user preferences or crowd-sourced data.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional ovens are used, then the device is simple and easy to manufacture, but the cooking precision and user experience are insufficient
Solution Approach 1:
The patent implements real-time monitoring of cooking parameters (temperature, humidity, cooking stage) using sensors and cameras, with automatic feedback loops that adjust heating elements and convection fans to maintain precise cooking conditions. The system continuously monitors food appearance and cooking progress, comparing against target parameters and making automatic adjustments to achieve desired cooking outcomes.
Solution Approach 2:
The oven system performs automatic cooking parameter adjustment, food monitoring, and cooking process control without requiring continuous user intervention. The processor automatically analyzes camera images, adjusts heating elements, controls convection fans, and manages the cooking process based on pre-programmed recipes and real-time sensor data, enabling the system to serve itself in maintaining optimal cooking conditions.
2Manufacturing precision
If the oven includes advanced monitoring and control features, then cooking precision improves, but the interior volume available for food decreases
Solution Approach 1:
The patent divides the oven interior into multiple cooking zones with independently controllable heating elements and convection fans. Each zone can be optimized for specific cooking tasks, allowing precise temperature and humidity control in different regions without requiring a single large space. The segmentation enables efficient use of interior volume by creating specialized cooking environments.
Solution Approach 2:
The system uses multi-dimensional sensor arrays and camera systems positioned at various locations within the oven to monitor cooking parameters from multiple perspectives. This spatial distribution of monitoring components allows comprehensive cooking surveillance without occupying significant interior volume, as the sensors and cameras are integrated into the oven walls and structure.
3Reliability
If real-time monitoring and automatic adjustment systems are added, then user error is reduced, but the device complexity and manufacturing cost increase
Solution Approach 1:
The patent implements real-time monitoring of cooking parameters (temperature, humidity, cooking stage) using sensors and cameras, with automatic feedback loops that adjust heating elements and convection fans to maintain precise cooking conditions. The system continuously monitors food appearance and cooking progress, comparing against target parameters and making automatic adjustments to achieve desired cooking outcomes.
Solution Approach 2:
The system replaces manual mechanical control with automated electronic control systems. processors analyze camera images and sensor data to automatically adjust cooking parameters, eliminating the need for users to manually monitor and adjust temperature, humidity, and cooking time. This substitution of mechanical user interaction with automated electronic control enhances reliability while managing complexity through software-based solutions.
4Area of stationary object
If the oven maintains a compact exterior footprint, then it saves space in the kitchen, but the interior volume for food preparation is limited
Solution Approach 1:
The patent employs nested cooking chambers and integrated components where smaller functional elements are positioned within or between larger structural components. The heating elements, convection fans, and sensor systems are integrated into the oven walls and structure, maximizing the use of available space. Multiple cooking zones are arranged in a compact, space-efficient configuration that provides adequate interior volume for food preparation while maintaining a small exterior footprint.
Solution Approach 2:
The system uses vertical stacking and three-dimensional space optimization to maximize interior volume within a compact exterior footprint. The oven utilizes height and vertical space efficiently, with multiple cooking levels and vertically arranged heating and convection elements. This dimensional optimization allows adequate interior cooking space while keeping the horizontal footprint small for kitchen installation.
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
Enhances cooking precision, reduces user error, and optimizes oven design by increasing interior volume while maintaining a compact exterior footprint, providing a more intuitive and aesthetically pleasing user experience.
Implementation Method 1
a set of heating elements configured to heat the cooking cavity
Implementation Method 2
a set of convection elements configured to move air about the cooking cavity
Data Source
AI summary
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.