Cooking Appliance Image-Based Fan Control for Uniform Browning
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Cooking appliances using forced convection often result in uneven heating due to unfavorable air flow conditions, leading to suboptimal cooking results, as existing methods for reversing fan direction are not precise enough to ensure uniform temperature distribution.
Innovation Solution
A method that records images of the food using an image recording device to determine its surface state, calculates a spatial browning profile by comparing browning at multiple positions, and controls the circulating device based on this profile to adjust air flow and heat distribution for more precise cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the fan direction is reversed at regular intervals, then temperature distribution is improved on average, but precision of heat distribution control is insufficient
Solution Approach 1:
The patent implements feedback control by using an image recording device to capture the browning state of food, evaluating these images to determine spatial browning profiles, and using this information to dynamically adjust fan operation. This closed-loop feedback system enables precise control of heat distribution based on actual cooking conditions rather than predetermined fixed intervals.
Solution Approach 2:
The patent replaces the mechanical timing-based fan reversal system with an optical measurement and evaluation system. Instead of relying solely on mechanical fan direction changes at fixed intervals, the system uses image recording devices to optically measure food browning and substitutes the fixed mechanical control with adaptive control based on optical evaluation results.
2Device complexity
If fixed interval fan reversal is used, then device complexity is reduced, but cooking result uniformity deteriorates
Solution Approach 1:
The system uses feedback from image evaluation to dynamically adjust fan operation based on actual cooking progress. The control device monitors browning development through image recording and adjusts fan speed and direction in response to real-time conditions, achieving uniform cooking results without requiring complex pre-programmed fixed schedules.
Solution Approach 2:
The patent transitions from static fixed-interval fan reversal to dynamic adaptive control. The fan operation parameters (speed, direction, timing) are continuously adjusted based on real-time image evaluation of food browning, making the system responsive to actual cooking conditions rather than following a predetermined rigid schedule.
3Measurement precision
If image recording and evaluation is implemented, then heat distribution monitoring precision is improved, but device complexity increases
Solution Approach 1:
The patent applies multi-functionality by using the image recording device and evaluation system for multiple purposes: monitoring food browning, determining spatial browning profiles, assessing heat distribution uniformity, and controlling fan operation. This universal approach consolidates multiple functions into integrated components, reducing overall system complexity despite the advanced monitoring capabilities.
Solution Approach 2:
The system implements self-service through automated image evaluation and adaptive control. The control device automatically processes images, evaluates browning states, determines heat distribution patterns, and adjusts fan operation without requiring manual intervention. This automation reduces operational complexity while maintaining high measurement precision.
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 approach allows for a reliable, contactless determination of heat distribution within the cooking chamber, enabling uniform or targeted heat distribution, thus improving cooking results and allowing for simultaneous cooking of foods with different cooking times.
Implementation Method 1
at least one image of the food to be cooked is recorded by means of an image recording device; evaluating the at least one image to determine at least one surface state of the food to be cooked
Implementation Method 2
a heating device for heating the cooking chamber
Implementation Method 3
a heating device for heating the cooking chamber
Implementation Method 4
a circulating device including at least one fan for circulating air in the cooking chamber
Data Source
AI summary
A method for operating a cooking appliance having a cooking chamber for receiving a food to be cooked, a heating device for heating the cooking chamber, a circulating device including at least one fan for circulating air in the cooking chamber, and a control device for controlling at least the circulating device, the method including: recording at least one image of the food to be cooked by an image recording device; evaluating the at least one image to determine at least one surface state of the food to be cooked; determining a spatial browning profile by comparing surface states of the food to be cooked at at least two mutually spaced positions of the food to be cooked; and controlling the circulating device as a function of the spatial browning profile.