Cooking apparatus and controlling method thereof
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Solution Overview
Problem
Conventional cooking apparatuses face challenges in cooking multiple foods simultaneously that require different cooking temperatures and times, often resulting in undercooked or overcooked dishes due to the need for extended cooking times and increased energy consumption.
Innovation Solution
A cooking apparatus with a heat transfer regulator featuring multiple regions of varying reflectance to control heat distribution, combined with a sensor and controller system to optimize cooking conditions for each food item, allowing for simultaneous cooking of diverse food types.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple foods requiring different cooking temperatures and times are cooked simultaneously using a conventional cooking apparatus, then cooking time is reduced, but cooking quality deteriorates (undercooked or overcooked)
Solution Approach 1:
The heat transfer regulator is divided into multiple regions with different heat transfer coefficients. Each region is designed with specific properties (such as different materials, thicknesses, or surface structures) to provide localized heat control. This allows different zones to deliver appropriate heat levels to different food items simultaneously, enabling multiple foods with different cooking requirements to be cooked properly in one batch, thus reducing total cooking time while maintaining cooking quality.
2Manufacturing precision
If each single food is cooked at a time using a conventional cooking apparatus, then cooking quality is maintained, but cooking time increases
Solution Approach 1:
The invention combines multiple cooking zones with different heat transfer characteristics into a single cooking apparatus. The heat transfer regulator integrates multiple regions that can simultaneously cook different food items with different requirements. This merging approach allows users to cook multiple foods in one operation rather than sequentially, significantly reducing total cooking time while maintaining the quality needed for each specific food type.
3Productivity
If multiple foods are cooked simultaneously using a conventional cooking apparatus, then cooking time is reduced, but energy consumption increases
Solution Approach 1:
The heat transfer regulator employs regions with different heat transfer coefficients optimized for specific cooking requirements. By matching the heat transfer parameters of each region to the specific needs of different food types, the system achieves efficient heat utilization. This parameter optimization ensures that energy is effectively transferred to each food item without excessive loss, allowing simultaneous cooking of multiple foods with reduced overall energy consumption compared to conventional approaches.
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 energy-saving cooking of multiple foods with different temperature and time requirements by precisely controlling heat distribution and cooking times, ensuring proper doneness while reducing overall cooking time and energy usage.
Implementation Method 1
a heat transfer regulator provided to face the at least one heater and provided with a plurality of regions each having a different (respective) reflectance against heat generated by the at least one heater
Implementation Method 2
a reflector provided in a boundary between the plurality of regions of the heat transfer regulator to reflect an incident electromagnetic wave to prevent an interference of electromagnetic waves
Data Source
AI summary
Disclosed herein is a cooking apparatus capable of cooking a plurality of cooking materials using a heat transfer regulator having a plurality of regions in which a reflectance against heat generated by a heater is variable, and a controlling method thereof. In accordance with one aspect of the present disclosure, a cooking apparatus includes at least one heater and a heat transfer regulator provided to face the at least one heater and provided with a plurality of regions each having a different reflectance against heat generated by the at least one heater.