Cooking apparatus having a calibration function
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Solution Overview
Problem
Existing cooking devices face challenges in accurately detecting temperature without direct contact with the aqueous medium, and the measurements are influenced by installation situations, thermal transfer conditions, and air pressure, leading to inconsistent temperature control.
Innovation Solution
The cooking device uses the boiling point of the aqueous medium as a stable reference to calibrate the temperature sensor signal, reducing the impact of local influencing factors and allowing for more precise temperature control by recording the temperature sensor signal when the medium boils and adjusting for air pressure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the temperature sensor is not in direct contact with the aqueous medium, then the device structure is simpler and easier to manufacture, but the temperature measurement precision deteriorates due to thermal transfer conditions and installation situation variations
Solution Approach 1:
The patent applies preliminary action by performing calibration before actual temperature measurement. The system detects the boiling point of water (100°C at standard pressure) as a reference point and uses this known temperature to calibrate the temperature sensor signal. This preliminary calibration step establishes a conversion relationship between the sensor signal and actual temperature, compensating for variations in thermal transfer conditions and installation situations that would otherwise affect measurement accuracy.
Solution Approach 2:
The patent applies parameter changes by adjusting the conversion parameters between temperature sensor signal and actual temperature based on the detected boiling point. The system dynamically modifies the conversion relationship (e.g., scaling factors, offset values) to account for specific thermal transfer conditions and installation variations, thereby maintaining accurate temperature measurement despite differences in sensor placement and thermal conductivity.
2Device complexity
If the temperature sensor signal is used directly without calibration, then the device complexity is reduced, but the temperature control reliability deteriorates due to influence from installation situation and thermal transfer properties
Solution Approach 1:
The patent applies self-service by enabling the temperature control system to automatically calibrate itself using the known boiling point of water. The system detects when water is boiling, uses this natural reference point to determine the relationship between sensor signal and actual temperature, and automatically adjusts its conversion parameters without requiring external calibration equipment or manual intervention. This self-calibration mechanism ensures reliable temperature control while maintaining relatively simple device architecture.
3Measurement precision
If calibration is performed using the boiling point reference, then the temperature measurement precision is improved and becomes independent of installation situation, but the measurement time increases due to the need to reach boiling point
Solution Approach 1:
The patent applies universality by designing the calibration process to serve multiple functions. The boiling point detection not only calibrates the temperature sensor but also verifies system functionality, establishes baseline performance characteristics, and can be performed using the same heating and sensing components already present in the cooking device. This multi-functional approach maximizes the utility of the calibration process while minimizing additional time requirements.
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
This method provides temperature control that is largely independent of installation situations and thermal transfer properties, enabling more accurate temperature regulation and improved food quality.
Implementation Method 1
a heating device (3) for heating the cooking container (2)
Implementation Method 2
thermal transfer conditions, and heat transfer between the cooking container and the temperature sensor
Implementation Method 3
a temperature sensor (4) which is attached to a wall on an outside of the cooking container (2), the temperature sensor (4) being designed to detect a temperature at a predetermined point on the cooking container (2) and to generate a temperature sensor signal as a function of the temperature
Implementation Method 4
detecting a value of the temperature sensor signal when the aqueous medium is boiling
Implementation Method 5
The boiling point of the aqueous medium provides a stable reference for calibrating the conversion of the temperature sensor signal into the associated temperature
Data Source
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AI summary
A cooking device is described which has a cooking container for holding an aqueous medium, a heating device for heating the cooking container and a temperature sensor which is designed to detect a temperature at a predetermined point on the cooking container and to transmit a temperature sensor signal as a function of the temperature generate. The cooking device is designed to detect a value of the temperature sensor signal when the aqueous medium is boiling and to calibrate a conversion of the temperature sensor signal into an associated temperature based on the detected value. This ensures that the temperature is determined in such a way that the influence of the individual installation situation and the thermal ambient conditions is corrected in whole or in part.