Boiling point detection and heating system
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Solution Overview
Problem
Current cooking systems require constant observation and multiple pans for maintaining food temperature, leading to inefficiencies and food loss during transfer, as they rely on manual detection of phase changes and separate serving pans.
Innovation Solution
A cooking apparatus with a temperature sensor and variable heat source that detects the phase change of food and automatically adjusts heat output to maintain a consistent serving temperature, eliminating the need for constant monitoring and multiple pans.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single cooking pan is used for both cooking and serving, then equipment complexity and time expenditure are reduced, but temperature control precision deteriorates without automated detection
Solution Approach 1:
The system enables self-service temperature control through automated detection. The temperature sensor continuously monitors the food temperature and automatically triggers the heating element to maintain the desired temperature range, eliminating the need for manual intervention and multiple pans while preserving precise temperature control.
Solution Approach 2:
The system implements feedback control by continuously monitoring temperature via the sensor and adjusting the heating element's power output accordingly. When the food temperature drops below the target range, the heater activates; when it reaches the target, the heater reduces or stops heating, maintaining precise temperature control in a single pan.
2Measurement precision
If manual observation is used to detect phase change, then measurement precision is maintained, but loss of time and productivity increase due to constant monitoring requirements
Solution Approach 1:
The system replaces manual mechanical observation with an automated electronic temperature sensing and control system. The temperature sensor continuously monitors the food temperature and automatically triggers the heating element to maintain the desired temperature range, eliminating the need for manual intervention and multiple pans while preserving precise temperature control.
Solution Approach 2:
The system implements feedback control by continuously monitoring temperature via the sensor and adjusting the heating element's power output accordingly. When the food temperature drops below the target range, the heater activates; when it reaches the target, the heater reduces or stops heating, maintaining precise temperature control in a single pan.
3Temperature
If food is transferred from cooking pan to steam table pan, then temperature maintenance is improved, but loss of substance and time increase during transfer
Solution Approach 1:
The system merges the cooking and serving functions into a single pan. The temperature-controlled cooking pan maintains the food at the optimal serving temperature throughout the cooking process, eliminating the need to transfer food to a separate steam table pan and preventing food loss during transfer.
Solution Approach 2:
The cooking pan is designed to perform multiple functions: it serves as both the cooking vessel and the serving dish. The pan can maintain food at cooking temperatures and then transition to serving temperatures, replacing the need for separate cooking and serving equipment.
4Reliability
If constant monitoring is implemented, then reliability of cooking process is improved, but loss of time and operational complexity increase
Solution Approach 1:
The system implements feedback control by continuously monitoring temperature via the sensor and adjusting the heating element's power output accordingly. When the food temperature drops below the target range, the heater activates; when it reaches the target, the heater reduces or stops heating, maintaining precise temperature control in a single pan.
Solution Approach 2:
The system enables self-service temperature control through automated detection. The temperature sensor continuously monitors the food temperature and automatically triggers the heating element to maintain the desired temperature range, eliminating the need for manual intervention and multiple pans while preserving precise temperature control.
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 solution reduces food loss and labor by automating temperature control, allowing for efficient cooking and serving without overcooking, while minimizing equipment and time expenditure.
Implementation Method 1
detecting the temperature at the sensor as the food item boils, resulting in a phase change and corresponding drop in sensed temperature
Implementation Method 2
heating the food in the pan via a heat source having a first thermal output
Data Source
AI summary
A method and an apparatus for preparing food. In one example the method comprises the steps of: providing a cooking pan; filing the cooking pan with a food item; wherein the food item is at least partially liquid; placing the pan in thermal connection to a heat source; thermally connecting a temperature sensor to the cooking pan at the temperature sensing location; heating the food in the pan via a heat source having a first thermal output until the food reaches the boiling point; electronically detecting the temperature via the temperature sensor as the food is heated; detecting the temperature as the food item boils, resulting in a phase change and corresponding drop in temperature; and reducing the thermal output of the heat source to a second thermal output.