Method and induction device module for heating articles of food
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Solution Overview
Problem
Existing food heating methods, particularly in large kitchens, face challenges in maintaining food quality due to long-term storage in a warm state, leading to undesirable cooking and logistical issues, with induction heating causing variations in heating quality across different dishes due to production fluctuations and misalignment of secondary elements with induction coils.
Innovation Solution
An induction device module with multiple coils and an electrical circuit that includes a measuring module for occupancy detection and electromagnetic parameter monitoring, allowing for real-time correction of induction coil control to maintain a precise heating profile, and optional temperature measurement for each food portion, ensuring uniform heating and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If induction heating is used to heat food portions, then heating speed and energy efficiency are improved, but variations in heating quality occur across different dishes due to production fluctuations and misalignment of secondary elements with induction coils
Solution Approach 1:
The system measures electromagnetic parameters (such as impedance or resonant frequency) of each induction coil in real-time during the heating process. Based on these measurements, the control unit adjusts the heating power individually for each coil to compensate for deviations caused by misalignment or production variations, thereby maintaining consistent heating quality across all dishes.
Solution Approach 2:
The system dynamically changes the heating parameters (power level, frequency) of each induction coil based on measured electromagnetic characteristics. By adapting the heating parameters to the actual state of each secondary element, the system compensates for manufacturing tolerances and positioning variations, ensuring uniform heating results.
2Productivity
If multiple induction coils are used to heat multiple dishes simultaneously, then productivity is improved, but energy waste occurs when coils are not occupied by secondary elements
Solution Approach 1:
Before initiating the heating process, the system performs an occupancy detection phase where it measures the electromagnetic parameters of each induction coil to determine whether a secondary element is present. Only coils that are confirmed to be occupied are activated for heating, preventing energy waste on empty coils while maintaining the capability to heat multiple dishes simultaneously.
Solution Approach 2:
Each induction coil automatically indicates its occupancy status through its electromagnetic characteristics (such as impedance changes when a secondary element is placed on it). The control system reads these self-indicated states and activates only the occupied coils, allowing the system to self-regulate energy consumption based on actual heating needs.
3Ease of operation
If food is stored in a warm state for extended periods, then convenience is improved, but food quality deteriorates rapidly due to overcooking and nutrient loss
Solution Approach 1:
The system uses the cook & chill method where food is periodically processed through freezing or chilling after cooking, then stored in a cold state to preserve quality. Before serving, the food undergoes a rapid periodic heating process using induction heating to regenerate it to the desired temperature and texture, avoiding prolonged warm storage while maintaining convenience.
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 enhances energy efficiency and maintains consistent food quality by compensating for production fluctuations and misalignment, ensuring precise heating and reducing energy waste, while allowing for efficient regeneration of food portions.
Implementation Method 1
Induction heating uses an induction device with multiple induction coils that induce an alternating voltage in the secondary element described earlier
Implementation Method 2
The secondary element is preferably a conductive layer in which the induced electrical currents are converted into heat by a suitable specific resistance
Data Source
Figure 1
AI summary
The method involves determining occupancy of a secondary element (6) e.g. soup cup, in each of induction coils (7) by a measuring component (10), where the secondary element is heatable by an induction heating process. The induction coils that are not provided with the secondary element are deactivated. A deviation of an electromagnetic parameter e.g. current and/or voltage, detected by the measuring component from a reference value is detected. The activation of the respective induction coil is corrected dependent on the deviation of the electromagnetic parameter from the reference value. An independent claim is also included for an induction appliance module.