Cooking Appliance Sensor-Based Power Distribution for Uniform Browning
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Solution Overview
Problem
Existing household cooking devices face challenges in achieving uniform surface properties, such as even browning and temperature distribution, during the cooking of Gargut, which limits the precision and consistency of cooking outcomes.
Innovation Solution
A procedure that involves measuring the local surface quality distribution of Gargut using sensors, calculating deviations from pre-known power distributions, and adjusting cooking treatment units to operate with setting values that minimize these deviations, ensuring a uniform surface property distribution by predicting and correcting energy input based on real-time measurements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional cooking devices are used, then cooking process is simple, but uniform surface property distribution (browning, temperature) cannot be achieved
Solution Approach 1:
The patent implements a feedback control system where sensors continuously measure surface properties (browning, temperature) of the food, and the control unit adjusts the power distribution of heating elements based on these measurements to achieve uniform surface properties. This closed-loop feedback mechanism resolves the contradiction by enabling precise control without requiring complex mechanical modifications to the cooking chamber.
Solution Approach 2:
The system dynamically changes the operational parameters (power distribution) of the heating elements based on real-time sensor data. By adjusting the power input to different heating zones according to measured surface properties, the system achieves uniform cooking results while maintaining a relatively simple device structure.
2Reliability
If uniform surface properties are achieved through conventional means, then cooking consistency improves, but additional construction effort and complexity increase
Solution Approach 1:
The cooking system performs self-adjustment through automated sensor-based control. The sensors monitor surface properties and the control unit automatically modifies heating power distribution without requiring manual intervention or complex mechanical adjustment mechanisms. This self-regulating approach improves cooking consistency while minimizing additional construction complexity.
Solution Approach 2:
The patent replaces mechanical adjustment mechanisms with an electronic control system. Instead of using complex mechanical devices to physically adjust heating elements or food positioning, the system uses electronic control of power distribution based on sensor feedback, thereby achieving reliable and consistent cooking results with minimal additional construction effort.
3Manufacturing precision
If real-time measurement and adjustment is implemented, then surface property uniformity improves, but device complexity and cost increase
Solution Approach 1:
The control unit serves multiple functions: it processes sensor data, calculates optimal power distribution, and controls the heating elements. By making the control unit multi-functional, the patent reduces the need for separate dedicated components for each function, thereby improving surface property precision while limiting the increase in overall system complexity.
Solution Approach 2:
The patent introduces sensors as intermediary components that bridge the gap between the heating system and the food. These sensors provide real-time information about surface properties, enabling the control unit to make precise adjustments. The use of intermediaries (sensors and control algorithms) achieves high precision in surface property distribution while keeping the overall system architecture relatively simple and modular.
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 precise adjustment of surface properties, achieving highly uniform distributions of surface qualities like browning, even in complex cooking environments, with minimal additional construction effort, and is applicable to various cooking devices including ovens and microwaves.
Implementation Method 1
at least one sensor for determining at least one surface property of the food, wherein a local distribution of at least one surface property of the food is measured by means of at least one sensor
Implementation Method 2
at least one food treatment unit, and at least one sensor for determining at least one surface property of the food
Data Source
Figure 1
Figure 2~3B
Figure 3C~3E
AI summary
A method (S1-S5) is used to treat products to be cooked (G) in a domestic cooking appliance (1) having a cooking chamber (2), at least one unit (6-9) for treating products to be cooked and at least one sensor (11) for determining at least one surface condition of the products to be cooked, in which a local distribution (LBG1, LBG2) of at least one surface condition (BG) of the products to be cooked is measured (S1) by means of at least one sensor (11), a particular degree of deviation is calculated from the measured distribution of the at least one surface condition and a plurality of previously known local power distributions (LV1, LV2) in the region of the products to be cooked, wherein the previously known power distributions correspond (S3) to different sets of settings of the at least one unit for treating products to be cooked, and the at least one unit for treating products to be cooked with the set of settings of that power distribution (LV2) satisfies at least one predefined criterion (S4, S5). A domestic cooking appliance is configured to carry out the method. The invention can be applied, in particular, to an oven, specifically for treating products to be cooked with a uniform degree of browning and/or a uniform temperature distribution on the surface thereof.