Cooking Chamber Temperature Curve Control for Load-Based Time Adjustment

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Solution Overview

Problem

Modern convection ovens and steamers face challenges in adjusting cooking time accurately based on the load in the cooking chamber without the use of core temperature sensors, which can be inconvenient and ineffective for frozen or small food items.

Innovation Solution

A method that calculates cooking time extension by analyzing the temperature curve in the cooking chamber, integrating the temperature difference between the nominal and actual temperatures, and applying correction factors based on product categories and cooking modes to ensure precise cooking time adjustment.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Measurement precision

If a core temperature sensor is used to measure the temperature in the food itself, then the cooking time can be adjusted based on the actual food temperature, but the device complexity increases and the ease of operation deteriorates due to the need for correct insertion and compatibility issues with certain food types

Engineering Contradiction:

Improvefood temperature measurementVSAvoidsensor insertion and compatibility

Core Design Contradiction:

Measurement precisionVSEase of operation

Solution Approach 1:

The patent uses an intermediary approach by measuring the temperature of the cooking chamber air or surface instead of directly measuring the food core temperature. A temperature sensor is positioned to measure the surrounding environment (chamber air or tray surface) which serves as an intermediary to infer the food cooking state, avoiding the need for direct food penetration while still enabling cooking time adjustment

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces the mechanical probe-based core temperature sensing system with a non-contact or indirect thermal measurement system. Instead of physically inserting a sensor into the food, the system uses a temperature sensor to measure the cooking chamber environment and calculates the required cooking time extension based on thermal models and temperature curves, substituting mechanical intrusion with environmental monitoring

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Temperature

If the cooking appliance is fully loaded, then the heating power must be increased to maintain the nominal temperature, but the energy consumption increases and the heating time extends

Engineering Contradiction:

Improvenominal temperature maintenanceVSAvoidheating energy consumption

Core Design Contradiction:

TemperatureVSUse of energy by moving object

Solution Approach 1:

The patent implements dynamic heating power adjustment based on the detected temperature curve and calculated cooking time extension. The heating element's power is modulated in real-time according to the thermal load conditions, increasing power when needed to maintain temperature and reducing power when the load is lighter, optimizing energy usage according to actual cooking requirements

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The system uses feedback from the temperature sensor to continuously monitor the cooking chamber temperature and adjust the heating power accordingly. The temperature curve detection and cooking time extension calculation create a closed-loop control system that responds to actual thermal conditions, preventing energy waste while maintaining the required cooking temperature

Inventive Principle:

Principle #23Feedback

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 allows for automatic cooking time adjustment based on load size without core temperature sensors, ensuring consistent cooking results across various food types and loads, improving cooking efficiency and accuracy.

Implementation Method 1

a temperature sensor (35) is provided, which generates a temperature curve as a function of time during the cooking process

Methodology Applied

Scientific EffectTemperature detection:

Implementation Method 2

the heating device of the cooking chamber is used to bring the temperature back up to the nominal value

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 3

The material to be cooked, which is initially cold, lowers the temperature in the cooking chamber or cooking compartment

Methodology Applied

Scientific EffectThermal energy absorption: Absorption (physical)

Data Source

PatentUS10253989B2Method for operating a cooking device, and such a cooking device for performing the method

Publication Date: 2019.04.09 MKN MASCHINENFABRIK KURT NEUBAUER GMBH & CO KG

AI summary

An apparatus and related method for operating a cooking appliance comprising a convection oven, a hot-air steamer, or a convection steamer, which includes a cooking chamber which can be closed by a door, a heating device, at least one steam injection device, at least one flow-generating device such as a blower, at least one temperature sensor, which detects the temperature in the cooking chamber, and an electronic appliance control unit with memory, in which cooking programs comprising the cooking sequences for specific food products are stored. Based on the time extending from a starting to a target temperature value, it is determined on the basis of the detected temperature curve in the cooking chamber whether and possibly to what extent it will take extra time to reach the target temperature. On this basis the appliance control unit calculates a cooking time extension, by which the cooking program step is extended.