Infrared toaster
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Solution Overview
Problem
Existing toasters fail to consistently achieve uniform toasting across bread products like English muffins in a short time period, often resulting in over-toasting or under-toasting due to surface irregularities and temperature variations.
Innovation Solution
A toaster system that includes an infrared source, a camera for image analysis, and a processor to monitor the toasting process, using light sources and image processing techniques to determine the toasting level and adjust the IR energy application, ensuring consistent and uniform browning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the toasting time is shortened to increase productivity, then the toasting speed increases, but the uniformity of browning deteriorates due to surface irregularities
Solution Approach 1:
The patent applies dynamics by making the IR source movable rather than fixed. The IR source can adjust its position dynamically during the toasting process to maintain optimal distance from different areas of the bread surface, compensating for surface irregularities and ensuring uniform energy distribution even during rapid toasting
Solution Approach 2:
The patent applies local quality by directing IR energy non-uniformly across the bread surface. The system adjusts the intensity and position of IR sources to provide localized energy distribution matched to the specific topography of the bread surface, ensuring that peaks and valleys receive appropriate energy levels for uniform browning
2Productivity
If the infrared energy intensity is increased to reduce toasting time, then the toasting speed increases, but the bread product is more likely to be burned
Solution Approach 1:
The patent applies feedback by using a camera to continuously monitor the browning process and adjust the IR energy application in real-time. The system detects the actual toasting state and modifies the heating intensity accordingly, preventing over-toasting and burning while maintaining high productivity
Solution Approach 2:
The patent applies periodic action by using pulsed or cyclic IR energy application rather than continuous high-intensity heating. This allows brief intervals for heat distribution and prevents localized overheating that leads to burning, while still achieving rapid overall toasting
3Device complexity
If a fixed IR source position is used to simplify device complexity, then the device structure is simpler, but uniform toasting cannot be achieved on irregular surfaces
Solution Approach 1:
The patent applies universality by using a camera system that serves multiple functions: it monitors the toasting process, detects surface irregularities, guides IR source positioning, and provides feedback for real-time control. This multi-functional approach achieves uniform toasting without significantly increasing overall device complexity
Solution Approach 2:
The patent applies intermediary by using the camera as a mediator between the fixed IR source and the irregular bread surface. The camera captures surface topology information and enables computational adjustment of energy distribution, allowing a simple fixed IR source to achieve uniform toasting on complex surfaces
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 achieves consistent and uniform toasting across various bread products by precisely controlling the IR energy application based on real-time image analysis, preventing over-toasting and ensuring a desired toasting level is reached.
Implementation Method 1
An infrared (IR) source is arranged relative to the support. The IR source is operable to direct IR energy to the food product on the support.
Implementation Method 2
The process of toasting, which is also referred to herein as browning, is the result of a chemical reaction known as the Maillard reaction. The Maillard reaction is the reaction between carbohydrates and proteins that occurs upon heating and which produces browning.
Implementation Method 3
A light source is arranged relative to the support. The light source is operable to illuminate the food product on the support while the IR source operates to direct IR energy. A camera operates to capture digital images of the food product on the support.
Data Source
AI summary
An infrared toaster and a method of toasting use a support configured to hold a food product relative to an infrared source. A light source and a camera are arranged relative to the support to illuminate the food product and capture digital images of the food product. A processor receives and analyzes successive images from the camera. The processor operates the IR source to achieve a predetermined toasting level of the food product. The processor operates the IR source to terminate operation directing IR energy when the predetermined toasting level is reached.