Infrared Sensor Oven Floor Temperature Control

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Solution Overview

Problem

Existing oven temperature control systems face challenges in accurately monitoring and regulating the temperature of high-temperature oven floors, particularly in high-temperature environments, where traditional sensors are ineffective and require manual intervention, leading to inefficiencies in baking cycles and prolonged oven refresh times.

Innovation Solution

The use of infrared sensors positioned outside the baking chamber to measure infrared light emissions from the oven floor, combined with ventilation systems and backup power to protect the sensors from heat damage, allows for continuous monitoring and control of both top and bottom surface temperatures, enabling independent regulation of the oven floor and baking chamber temperatures.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Measurement precision

If traditional temperature sensors are used inside the high-temperature baking chamber, then direct temperature measurement is achieved, but the sensors are damaged by heat and require manual intervention

Engineering Contradiction:

Improvetemperature measurement accuracyVSAvoidsensor durability

Core Design Contradiction:

Measurement precisionVSReliability

Solution Approach 1:

The patent uses infrared light as an intermediary to transfer temperature information from the hot oven floor to the cool sensor. The infrared sensor measures thermal radiation emitted by the oven floor through ports or openings, allowing temperature monitoring without direct contact between the sensor and the high-temperature environment.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces traditional contact-based mechanical temperature sensors with non-contact infrared sensing. This substitution eliminates the need for physical sensor placement inside the baking chamber, allowing temperature measurement through infrared radiation detection from a protected external location.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Measurement precision

If the infrared sensor is positioned inside the baking chamber for direct measurement, then measurement precision is improved, but the sensor is exposed to heat damage

Engineering Contradiction:

Improvetemperature sensing accuracyVSAvoidheat damage to sensor

Core Design Contradiction:

Measurement precisionVSObject-affected harmful factors

Solution Approach 1:

Infrared radiation serves as the intermediary medium that carries temperature information from the oven floor through ports or openings to the sensor. This allows the sensor to remain in a cool external environment while accurately measuring the temperature of the hot oven floor surface.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The sensor is extracted from the high-temperature baking chamber environment and positioned in a cool external location. The sensor measures temperature remotely by detecting infrared radiation that passes through ports or openings in the oven structure, separating the sensing function from the harsh thermal environment.

Inventive Principle:

Principle #2Taking out (Extraction)

3Productivity

If manual temperature monitoring is used, then device complexity is reduced, but productivity decreases due to prolonged oven refresh times

Engineering Contradiction:

Improvebaking cycle efficiencyVSAvoidtemperature control system complexity

Core Design Contradiction:

ProductivityVSDevice complexity

Solution Approach 1:

The infrared sensor provides continuous real-time temperature feedback about the oven floor surface temperature to the control system. This enables automated monitoring and adjustment of heating elements to maintain optimal baking temperatures, reducing refresh times between baking cycles without requiring manual intervention.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The temperature control system operates autonomously using the infrared sensor to continuously monitor oven floor temperature and automatically adjust heating elements. The system self-regulates to maintain optimal baking conditions, eliminating the need for manual temperature checks and adjustments by operators.

Inventive Principle:

Principle #25Self-service

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 precise temperature control, reducing oven refresh times and improving baking efficiency by allowing immediate compensation for heat losses during cycles, even when the oven is loaded with cold pizzas, and maintaining optimal temperatures between cycles.

Implementation Method 1

sensing infrared light emitted from portions of surfaces of oven floor

Methodology Applied

Scientific EffectInfrared radiation: Infrared Radiation

Implementation Method 2

Powered air ventilation, positive or negative, may be provided around the infrared sensor

Methodology Applied

Scientific EffectForced convection: Forced Convection

Data Source

PatentUS12089599B1Three sensor oven

Publication Date: 2024.09.17 LANGLEY JOHN

AI summary

An oven uses at least one infrared sensor located outside of the oven baking chamber to measure infrared light emissions from an oven floor, and includes apparatuses that defend infrared sensors and light sources from heat damage using for example baffles, shutters, remote location of the sensor from heat sources and powered ventilation, temperature control systems for ovens using at least one infrared sensor to control the temperature of an oven floor, and powered ventilation systems to keep oven walls cool.