Three dimensional induction rethermalizing stations and control systems
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Solution Overview
Problem
Conventional food warming and rethermalizing technologies, such as steam bath and hot air warming stations, face challenges in maintaining consistent food item temperatures, leading to food waste due to overheating, scorching, and inefficient energy use.
Innovation Solution
A rethermalizing station equipped with a three-dimensional induction coil system and temperature sensors that control the power output of the induction coils to maintain food items at a targeted temperature, using a control unit to manage heating modes and prevent overheating, while allowing for variable power output to maintain consistent temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional steam bath and hot air warming stations are used to warm food items, then food items can be heated, but temperature consistency is poor leading to overheating and food waste
Solution Approach 1:
The patent implements a feedback control system using temperature sensors that continuously monitor food pan temperature and adjust induction coil power output accordingly. The control unit receives temperature signals and modulates heating power to maintain precise temperature control, preventing overheating and reducing food waste through closed-loop feedback regulation.
Solution Approach 2:
The patent changes the heating parameter from conventional indirect steam or hot air heating to direct electromagnetic induction heating. This parameter change enables precise control of heating power through electrical signal modulation, achieving superior temperature consistency and eliminating the temperature control imprecision inherent in conventional thermal conduction methods.
2Loss of energy
If conventional warming stations operate to heat food items, then heating function is provided, but energy consumption is inefficient
Solution Approach 1:
The patent replaces the mechanical thermal conduction system (steam bath or hot air circulation) with an electromagnetic induction system. The induction coils generate electromagnetic fields that directly induce currents in the food pan, converting electrical energy directly to thermal energy in the target object. This substitution eliminates energy losses associated with heating large volumes of air or water and transferring heat through multiple intermediate media, significantly improving heating efficiency and reducing energy consumption.
3Productivity
If induction coils are used for heating, then heating efficiency improves, but temperature control precision must be maintained to prevent scorching
Solution Approach 1:
The feedback control system continuously monitors temperature via sensors and adjusts induction coil power in real-time. When the food pan approaches the target temperature, the control unit reduces coil power to maintain precise temperature control, preventing scorching while preserving the high heating efficiency advantage of induction technology through dynamic power modulation.
Solution Approach 2:
The system dynamically adjusts the power output of the induction coils based on real-time temperature conditions. The control unit varies coil excitation levels to match heating requirements at different stages, transitioning from high power for rapid heating to low power for temperature maintenance. This dynamic control preserves induction heating efficiency while preventing harmful overheating and scorching effects.
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
The system effectively maintains consistent food item temperatures, reducing waste and energy consumption by preventing overheating and ensuring precise temperature control, thus improving food quality and operational efficiency.
Implementation Method 1
a first induction coil surrounding the side wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan
Implementation Method 2
via inductive heating of the food pan
Data Source
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AI summary
A rethermalizing station includes a well defined by an exterior wall, a food pan configured to be inserted into the well and to hold a food item, a first induction coil surrounding the exterior wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan, a first temperature sensor configured to detect a temperature of the food pan, and a control unit coupled to the first induction coil and the first temperature sensor, the control unit configured to control the first induction coil in response to the temperature of the food pan detected by the first temperature sensor such that temperature of the food pan is maintained at a targeted temperature.