Fryer Standby Temperature Control by Customer Congestion
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Solution Overview
Problem
Conventional liquid heat-cooking devices struggle to adjust standby temperatures dynamically based on customer congestion, leading to inefficiencies in energy usage and cooking performance.
Innovation Solution
Incorporating customer-congestion detecting means, such as press-count, opening/closing-count, or head-count calculating mechanisms, to adjust the standby temperature of the cooking liquid, allowing for real-time temperature settings that optimize heating according to the level of congestion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the liquid temperature is kept at a high standby temperature to ensure quick cooking response, then the cooking speed is improved, but energy consumption increases
Solution Approach 1:
The standby temperature is made dynamic rather than fixed. The control unit adjusts the standby temperature based on real-time customer congestion detection, raising it during peak hours for quick cooking response and lowering it during off-peak hours to reduce energy consumption.
Solution Approach 2:
The temperature parameter is changed based on external conditions (customer congestion). The system monitors congestion levels and adjusts the standby temperature parameter accordingly, switching between high and low temperature states to balance cooking performance and energy efficiency.
2Use of energy by moving object
If the liquid temperature is kept at a low standby temperature to save energy, then energy consumption is reduced, but the cooking response time increases
Solution Approach 1:
The system dynamically adjusts temperature based on predicted cooking demand. During off-peak hours with low customer congestion, the standby temperature is reduced to save energy. When congestion increases, the system proactively raises the temperature to ensure quick cooking response.
Solution Approach 2:
The system performs preliminary temperature adjustment based on detected congestion trends. When customer congestion is detected to be increasing, the system proactively raises the standby temperature before actual cooking orders arrive, ensuring immediate cooking capability without excessive energy waste during low-demand periods.
3Productivity
If the standby temperature is adjusted based on scheduled cooking menus, then the cooking schedule is optimized, but it creates a mismatch with actual customer congestion patterns
Solution Approach 1:
The system uses real-time feedback from customer congestion detection to adjust standby temperature. Instead of relying solely on pre-set schedules, the control unit continuously monitors actual congestion levels and modifies temperature settings accordingly, creating a closed-loop control system that adapts to real-world conditions.
Solution Approach 2:
The system autonomously adjusts temperature settings based on detected congestion patterns without requiring manual intervention. The control unit automatically interprets congestion data and makes temperature adjustments, enabling the system to self-optimize its operation based on actual restaurant conditions.
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 enables the liquid heat-cooking device to quickly respond to changing customer demands, ensuring efficient energy use and rapid food preparation during peak congestion while minimizing energy waste during off-peak times.
Implementation Method 1
a heating means that heats the liquid in the cooking vessel
Implementation Method 2
a temperature detecting means that detects a temperature of the liquid
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A fryer (1) is set up in a cooking area (70) of a restaurant or the like for use, and allows a standby temperature of cooking oil to be switched according to congestion of customers (7) in a hall (60) in the restaurant. The congestion of customers (7) is evaluated by counting per unit time the press count of an entrance switch (75) pressed when a customer (7) enters the hall (60). When the count number per unit time is equal to or greater than a predetermined count, the oil temperature in a oil vessel (10) of the fryer (1) is set at a standby temperature T1 (degrees Celsius) allowing food materials to be quickly fried. On the other hand, if the count is smaller than p1 times, the oil temperature is set at a standby temperature T2 (degrees Celsius) lower than the standby temperature T1.