Dual-Threshold Temperature Control for Culinary Items
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Solution Overview
Problem
Existing temperature regulation methods for culinary items in household appliances fail to quickly heat while preventing food degradation, as they often rely on simple on/off controls or single threshold temperatures, leading to potential overheating and food deterioration.
Innovation Solution
A method that compares the measured temperature of a culinary item with both a setpoint and a threshold temperature, adjusting the heating energy based on the differences between these values to achieve rapid but controlled heating, using a combination of open-loop and closed-loop operations to modulate energy delivery and prevent overheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If simple on/off control or single threshold temperature regulation is used, then the device complexity is reduced, but the temperature control precision deteriorates leading to potential overheating and food degradation
Solution Approach 1:
The temperature regulation is segmented into two distinct thresholds: a first threshold (e.g., 60°C) for initiating energy reduction and a second threshold (e.g., 80°C) for complete energy cutoff. This segmentation allows the system to balance between rapid heating and precise temperature control, resolving the contradiction by dividing the control function into staged segments rather than using a single threshold or continuous complex control.
2Speed
If maximum heating power is applied continuously, then the heating speed is improved, but the temperature stability deteriorates causing excessive temperature rise and food degradation
Solution Approach 1:
The system applies periodic modulation to the heating energy based on temperature measurements. When the first threshold is exceeded, energy delivery is reduced; when the second threshold is exceeded, energy delivery is cut off completely. This periodic action between full power and reduced/cut-off power enables both rapid heating and temperature stability, preventing continuous overheating while maintaining cooking effectiveness.
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 allows for rapid temperature increase while minimizing the risk of exceeding the target temperature, ensuring food is cooked quickly and safely, maintaining precise control to prevent degradation and maintaining temperature stability around the setpoint.
Implementation Method 1
heating means for heating the cookware
Implementation Method 2
measuring the temperature of the cookware
Data Source
Figure 1~3
Figure 4~5
AI summary
The method involves establishing value for setpoint temperature (T-consigne), and measuring temperature (T-CTN) of a culinary article that is heated by a variable heating unit. Value of the measured temperature is compared with the setpoint temperature value. Threshold temperature value (T-seuil) is established less than the setpoint value. The measured value is compared with the threshold value. An electrical supply energy amount (Qeff) is delivered to the unit depending on difference between the measured and threshold values or difference between the measured and setpoint values. Independent claims are also included for the following: (1) a computer program comprising a set of instructions to perform a culinary article temperature adjusting method (2) a device for adjusting temperature of a culinary article.