Method for providing information on the cooking of a food item, and associated apparatus
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Solution Overview
Problem
Existing cooking apparatuses lack the ability to provide users with suitable information and automatic cooking options that ensure favorable organoleptic results, appropriate core cooking, and ease of operation, leading to inconsistent texture and color.
Innovation Solution
A cooking apparatus that measures internal cooking temperatures, calculates cooking time based on stored temperatures, food thickness, and surface area, and provides user feedback through a luminous display with chromatic indicators to ensure precise cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If cooking apparatus provides automatic cooking with stored temperature values and calculated cooking times, then cooking precision and organoleptic results are improved, but device complexity increases
Solution Approach 1:
The apparatus prestores multiple internal cooking temperature values (X) in memory before first use, corresponding to different desired cooking levels. The microcontroller automatically selects appropriate temperatures and calculates cooking times based on measured food thickness, eliminating the need for users to manually set parameters and ensuring consistent cooking results.
Solution Approach 2:
The system automatically measures food thickness using optical sensors, selects the appropriate stored temperature value, calculates the required cooking time, and provides real-time feedback through luminous indicators. This self-service approach reduces user intervention while maintaining high cooking precision.
2Ease of operation
If apparatus measures food thickness and calculates cooking time automatically, then ease of operation is improved, but device complexity increases
Solution Approach 1:
The apparatus automatically measures food thickness using optical sensors that detect the position of the food surface, retrieves the corresponding cooking time from stored data, and provides guidance through luminous indicators. The system performs all calculations and control functions automatically, requiring minimal user input beyond placing the food on the heating element.
Solution Approach 2:
Manual thickness measurement and timing operations are replaced by an automated optical sensing system and microcontroller-based calculation engine. The system uses non-contact optical measurement and electronic data retrieval from memory, substituting mechanical measurement tools and manual timing with automated electronic systems.
3Measurement precision
If apparatus provides real-time temperature feedback and cooking status information, then measurement precision is improved, but device complexity increases
Solution Approach 1:
The apparatus incorporates temperature sensors that continuously monitor the internal temperature of the food during cooking. The microcontroller compares real-time temperature readings against the target temperature value from stored data and provides feedback through luminous indicators to show when the desired cooking level is achieved, enabling precise temperature control.
Solution Approach 2:
The system uses luminous indicators that change color or intensity to communicate cooking status and temperature achievement to the user. Different luminous states indicate different cooking phases and temperature levels, providing intuitive visual feedback without requiring complex display interfaces.
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 apparatus ensures consistent and user-friendly cooking by providing real-time temperature and cooking time feedback, allowing for precise control over cooking levels, reducing user error and enhancing the quality of cooked food.
Implementation Method 1
at least one heating plate in contact with which the food can be cooked
Implementation Method 2
at the end of a heating time of the food by one or more resistor(s)
Data Source
AI summary
Provided is an apparatus for cooking a food cooked by contact, characterized in that the apparatus is made to transmit information to a user after a period of time during which the food is heated by the resistor(s) has elapsed, said period of time depending on at least one value of the internal cooking temperature of the food, which is prestored in a memory of the apparatus at the factory prior to the first operational use thereof.