Method for cooking cooking products
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Solution Overview
Problem
Existing cooking methods fail to reliably maintain the critical cooking state for various food products, leading to potential damage and disposal, especially when cooking multiple items with different loading and unloading times.
Innovation Solution
A method that determines the critical cooking state of selected products and prevents interruptions by locking the cooking chamber door or blocking selection options, allowing only compatible products to be cooked simultaneously, using automatic or manual determination based on cooking parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple food products with different loading and unloading times are cooked simultaneously, then productivity is improved, but the critical cooking state may be interrupted causing food damage
Solution Approach 1:
The system determines and plans the critical cooking states of all food products before the cooking process begins. By预先 identifying when each product requires uninterrupted cooking, the control unit can pre-arrange the cooking schedule to avoid conflicts, allowing multiple products to be cooked in parallel while maintaining their critical states.
Solution Approach 2:
The control unit continuously monitors the cooking process and uses feedback from the predetermined critical cooking state information to make real-time decisions. When a product enters its critical cooking state, the system receives feedback and automatically prevents door openings or product additions that would interrupt this state, while still allowing other non-critical operations to proceed.
2Reliability
If the cooking chamber door is locked to prevent interruptions, then reliability of critical cooking state is improved, but ease of operation deteriorates
Solution Approach 1:
The door locking mechanism is dynamic rather than static. The control unit adjusts the locking state based on real-time cooking conditions - the door is locked only during specific critical cooking states when interruption would cause damage, and unlocked at other times when products can be safely added or removed. This dynamic approach maintains reliability when needed while preserving ease of operation when safe.
3Reliability
If product addition is restricted during critical cooking state, then reliability is improved, but productivity deteriorates
Solution Approach 1:
The restriction on product addition is applied locally and selectively rather than globally. The control unit identifies which specific products are in their critical cooking states and restricts additions only when such additions would interrupt these critical states. If the timing and arrangement allow critical states to be maintained even with new products, then additions are permitted, maximizing productivity while maintaining reliability.
Data Source
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AI summary
The present invention relates to a method for cooking cooked products (GP) with cooking characteristics that match one another, which comprises the following method steps: determining or entering at least one critical cooking state (kG) of at least one cooked product (GP) of all the cooked products to be cooked; - Starting the cooking process of all cooking products (GP); - Preferably display the achievement of the specific and / or entered critical doneness (kG) and its duration; and - preventing an interruption of the critical cooking state (kG), characterized in that - a selection of new cooking processes is noted and after the end of the critical cooking state (kG) and its duration is automatically recorded as a product waiting list and preferably displayed.