Cooking oven 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 foods due to the need for extended cooking times and increased energy consumption.
Innovation Solution
A cooking apparatus featuring a heat transfer regulator with multiple regions of varying reflectance to control heat distribution, combined with a sensor and controller system to adjust cooking times and temperatures for each food item, allowing for simultaneous cooking of diverse food items.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a conventional cooking apparatus cooks multiple foods requiring different temperatures and times simultaneously, then cooking time is reduced, but cooking quality deteriorates (undercooked or overcooked foods)
Solution Approach 1:
The cooking apparatus divides the cooking space into multiple independent cooking zones, each equipped with separate heating elements and temperature control systems. This segmentation allows different foods to be cooked at different temperatures and times simultaneously within the same apparatus, resolving the contradiction between reduced cooking time and maintained cooking quality.
Solution Approach 2:
Each cooking zone is designed with localized temperature control capabilities, allowing the system to provide different thermal conditions (temperature and time) to different regions of the cooking space. This local quality approach enables simultaneous cooking of multiple foods with different requirements without compromising cooking quality while reducing overall cooking time.
2Use of energy by stationary object
If a conventional cooking apparatus cooks multiple foods requiring different temperatures and times simultaneously, then energy consumption is reduced, but cooking quality deteriorates (undercooked or overcooked foods)
Solution Approach 1:
The cooking apparatus segments the heating system into multiple independently controlled heating elements, each associated with a specific cooking zone. This allows the system to activate only the necessary heating zones for the current cooking task, reducing overall energy consumption while maintaining precise temperature control for each food item, thereby preventing undercooking or overcooking.
Solution Approach 2:
Each cooking zone has dedicated heating elements and temperature sensors that provide localized thermal control. This enables the system to optimize energy distribution by applying heat only where and when needed for each specific food item, reducing total energy consumption while ensuring each food is cooked to the required quality standards.
3Manufacturing precision
If a cooking apparatus uses a heat transfer regulator with multiple regions of varying reflectance, then cooking precision is improved, but device complexity increases
Solution Approach 1:
The heat transfer regulator incorporates multiple regions with different reflectance properties (e.g., reflective, absorptive, transparent regions) to control heat distribution to different cooking zones. This local quality approach enables precise temperature control for each cooking zone using a single integrated component, improving cooking precision without proportionally increasing overall device complexity.
Solution Approach 2:
The heat transfer regulator serves multiple functions simultaneously: it reflects heat to certain zones, absorbs heat in other zones, and allows heat transmission to additional zones. This multi-functionality is achieved within a single component structure, improving cooking precision across multiple zones without requiring separate control mechanisms for each function, thereby limiting the increase in device complexity.
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 precise cooking of multiple foods at different temperatures and times, reducing overall cooking time and energy consumption while ensuring each item is cooked to the appropriate level.
Implementation Method 1
The heat transfer regulator is a reflector provided in a boundary between the plurality of regions of the heat transfer regulator to reflect an incident electromagnetic wave
Implementation Method 2
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 (respective) reflectance against heat generated by the at least one heater
Data Source
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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.