Detachable Sensor Unit for Cooking Vessel Base Temperature Detection
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Solution Overview
Problem
Existing cooking systems lack flexibility in sensor unit placement and integration, which limits optimal detection of cooking parameters independent of the type or condition of food and utensils, and requires significant development effort for market introduction.
Innovation Solution
A cooking system with a sensor unit detachably connected to the cooking utensil's base, allowing flexible placement on different utensils, featuring an electrical coupling point and electronics unit for independent detection of cooking parameters, such as temperature, with adhesive attachment for stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the sensor unit is embedded or integrated in the cooking utensil base, then the detection reliability is improved, but the adaptability and flexibility are reduced
Solution Approach 1:
The sensor unit is separated from the cooking utensil base, with the sensor unit being detachably attachable to the base. This segmentation allows the sensor unit to be reliably integrated for accurate detection while maintaining adaptability across different utensil types through the detachable connection mechanism.
Solution Approach 2:
The sensor unit is designed with universal applicability to work with different cooking utensil bases through standardized detachable connections. This allows the same sensor unit to be used across multiple utensil types, enhancing adaptability while maintaining reliable detection functionality.
2Adaptability or versatility
If the sensor unit is detachably connected to the cooking utensil base, then the adaptability is improved, but the detection precision may be reduced
Solution Approach 1:
The sensor unit includes pre-configured attachment mechanisms and electrical coupling points that ensure proper positioning and connection before detection begins. This preliminary preparation maintains detection precision by ensuring the sensor is correctly positioned relative to the cooking utensil base.
Solution Approach 2:
The detachable connection system includes intermediary components such as electrical coupling points and contact elements that ensure reliable signal transmission between the sensor unit and the cooking utensil base, maintaining detection precision despite the detachable nature of the connection.
3Ease of manufacture
If the sensor unit is attached on the side of the cooking utensil base facing away from the food receiving space, then the ease of manufacture is improved, but the detection capability may be reduced
Solution Approach 1:
The sensor unit detects cooking parameters through thermal conduction via the cooking utensil base, transitioning from direct contact with food (spatial dimension) to indirect detection through the base material (temporal/dimensional transformation). This allows attachment on the outer side of the base while maintaining detection capability.
Solution Approach 2:
The cooking utensil base itself acts as an intermediary medium, conducting thermal energy from the food to the sensor unit attached on the outer side. This intermediary approach enables easy manufacturing and attachment while preserving detection capability through the base material's thermal properties.
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 optimal temperature-controlled cooking processes and flexible market introduction with minimal development effort, providing precise and independent detection of cooking parameters across various food types and utensils.
Implementation Method 1
the sensor unit is arranged outside the food receiving space in an operating state... for detecting at least one cooking parameter
Data Source
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AI summary
The invention relates to a cooking system (10a-b), in particular an induction cooking system, with at least one cooking vessel (12a-b) which at least partially defines at least one food receiving chamber (14a-b), and with at least one sensor unit (16a-b) which is provided for detecting at least one cooking parameter. In order to advantageously further develop a system of this type, it is proposed that the sensor unit (16a-b) is, in at least one operating state, at least partially attached to the cooking vessel (12a-b) on a side of a cooking vessel base (20a-b) facing away from the food receiving chamber (14a-b).