Automatic broiler for variable batch cooking
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Solution Overview
Problem
Conventional conveyorized cooking devices are inflexible in changing cooking profiles to accommodate different food products and sizes, leading to inefficient thermal output, waste of energy, and poor product quality due to temperature gradients and lack of enclosed cooking environments.
Innovation Solution
An automatic broiler with a stationary conveyorized cooking surface that uses a combination of radiant burners below and infrared heating elements above to adjust thermal energy based on food type and batch size, enclosed to minimize heat loss, and a programmable control system for precise temperature control and cooking profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conveyorized chain cooking devices are used for continuous sequential cooking, then productivity is improved, but adaptability deteriorates due to inability to quickly change cooking profiles for different food products
Solution Approach 1:
The patent implements a programmable control system that dynamically adjusts cooking parameters (temperature, time, heating element activation) based on selected food products. The system transitions from static conveyorized cooking to dynamic, programmable cooking profiles that adapt to different product requirements while maintaining continuous operation capability.
Solution Approach 2:
The invention changes physical parameters (thermal output, cooking time, temperature distribution) through programmable control to accommodate different food products. The system stores multiple cooking profiles with specific parameter sets that are automatically applied based on the selected product type and batch size.
2Adaptability or versatility
If variable-load heating elements are used to accommodate different food products, then adaptability is improved, but energy efficiency deteriorates due to thermal energy waste from non-uniform radiation
Solution Approach 1:
The patent employs multiple independently controllable heating elements positioned at different locations within the cooking chamber. Each heating element can be individually activated or deactivated based on the specific cooking requirements, ensuring localized heat application only where and when needed, thereby eliminating waste from uniform heating of all elements.
Solution Approach 2:
The system applies heating action only to the extent necessary for each specific cooking task. The programmable control system activates only the required number and type of heating elements based on batch size and product type, avoiding excessive heating and thermal energy waste associated with running all heating elements at full capacity.
3Ease of operation
If open cooking environment is used for conveyorized cooking, then ease of operation is improved, but energy efficiency deteriorates due to heat loss and debris entry
Solution Approach 1:
The patent incorporates an enclosed cooking chamber with insulated walls that retains thermal energy while maintaining operational accessibility. The enclosure acts as a thermal barrier that prevents heat loss to the surrounding environment, while designated loading and discharge openings allow operator access without compromising the insulating enclosure.
4Device complexity
If conventional thermostat control is used for temperature regulation, then device complexity is minimized, but manufacturing precision deteriorates due to inaccurate temperature control and temperature gradients
Solution Approach 1:
The patent implements a programmable control system with temperature sensors that continuously monitor heating element output and cooking chamber temperature. The system uses feedback signals to automatically adjust heating element activation and intensity, maintaining precise temperature control and eliminating temperature gradients without requiring complex 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
Enables efficient and uniform cooking of various food products by varying infrared energy and thermal output, reducing waste and improving product quality through precise temperature control and efficient energy use.
Implementation Method 1
by altering the infrared energy radiated from a heat source above the broiled food product
Implementation Method 2
radiant burner below the broiled food product and by altering the infrared energy radiated from a heat source above
Data Source
Figure 1
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AI summary
A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat source, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.