Method for carrying out a cooking process
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Solution Overview
Problem
In commercial cooking appliances, simultaneous loading of various products with different amounts and tray configurations leads to suboptimal cooking times due to temperature fluctuations, altered air movements, and humidity changes, resulting in inconsistent cooking results.
Innovation Solution
The method optimizes cooking processes by adjusting parameters such as cooking time, temperature, humidity, and air speed before, during, or at the start of the cooking process, using a formula to calculate new cooking times based on the number of trays and product amounts, ensuring consistent quality across mixed loads.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple products with different amounts are loaded simultaneously into the cooking space, then the cooking appliance can process various products in one cycle (improving productivity), but the cooking times stored for individual cooking programs are no longer optimally appropriate due to temperature fluctuations, altered air movements, and humidity changes (worsening manufacturing precision)
Solution Approach 1:
The system dynamically adjusts cooking parameters (time, temperature, humidity, air speed) based on the actual product load configuration. The control unit calculates updated cooking times using a formula that considers the number of trays and base cooking parameters, allowing the cooking program to adapt in real-time to mixed loading conditions rather than relying on fixed stored values
Solution Approach 2:
The invention changes the cooking parameters (time, temperature, humidity, air speed) based on the detected product load. The control unit modifies at least one cooking parameter using a calculation that incorporates the number of trays and base cooking parameters, ensuring optimal cooking conditions for each product regardless of the mixed loading configuration
2Adaptability or versatility
If the cooking space is loaded with variable amounts of products on different number of trays, then the appliance can accommodate diverse cooking needs (improving adaptability), but the different amounts of cold cooking material cause increased fall in temperature, altered air movements, and altered humidity values (worsening stability)
Solution Approach 1:
The control unit performs preliminary calculations of updated cooking parameters before the cooking process begins. By determining the adjusted cooking time and other parameters in advance based on the detected tray configuration and product amounts, the system prepares compensation measures for the expected temperature drops and humidity changes caused by loading variable amounts of cold cooking material
Solution Approach 2:
The system uses feedback from the detected product load configuration to adjust cooking parameters. The control unit continuously monitors the cooking process and modifies parameters based on the initial load detection, creating a closed-loop system that compensates for the destabilizing effects of variable loading on temperature, air movement, and humidity
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 ensures consistent and reproducible cooking quality by adapting cooking parameters to account for varying product loads, maintaining optimal cooking conditions and reducing temperature drops, air movement changes, and humidity variations, thereby improving cooking efficiency and product quality.
Implementation Method 1
a heating device (not shown in the drawing) is arranged in the cooking space 3
Implementation Method 2
a fan wheel, which can bring about movements of either dry air or humid air depending on the cooking process to be carried out
Data Source
Figure 1
AI summary
The invention relates to a method for carrying out a cooking process in a cooking space (3) of a cooking appliance (1), comprising the following method steps: simultaneously introducing a plurality of different cooking products (GP1-GP3) arranged on product trays (TR1-TR4) and having associated base cooking parameters (T1old-T3old) into the cooking space (3); determining at least one updated cooking parameter (T1new-T3new) of each cooking product (GP1, GP2 and GP3) introduced into the cooking space (3) as a function of the number of introduced product trays (TR1-TR4), the base cooking parameters (T1old-T3old), a pre-set optimisation value (TT) and/or an optimisation value (Topt) which can be determined individually for an optimised cooking process which is to be carried out; initiating the optimised cooking process simultaneously for all introduced cooking products (GP1-GP3); and removing the fully cooked cooking products (GP1-GP3) from the cooking space (3).