Method of conducting a liquid-based cooking process, controller and cooking hob assembly
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Solution Overview
Problem
Liquid-based cooking processes, such as water-based cooking, lack automation and efficiency, particularly in achieving precise temperature control and optimizing cooking times for various food preparation methods.
Innovation Solution
A method and controller for a cooking hob assembly that uses a temperature sensor to measure and control liquid temperature in cooking vessels, implementing semi-automatic or automatic control through preset temperature profiles, power adjustments, and operational phases like heat-up, wait-for-load, react-to-load, and keep-simmering to efficiently boil, simmer, or deep-fry food, with the ability to estimate liquid quantity for precise power management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If manual liquid-based cooking processes are used, then simplicity and ease of operation are maintained, but automation and cooking efficiency are insufficient
Solution Approach 1:
The system automatically determines liquid amount using temperature sensor data and heating power information without requiring manual intervention. The controller self-calibrates and adjusts cooking parameters based on detected liquid quantity, enabling the system to serve itself and eliminating the need for manual measurement or setup.
Solution Approach 2:
The patent replaces manual mechanical measurement of liquid with an electronic sensing system. The temperature sensor combined with heating power data substitutes for traditional liquid level indicators or manual measurement, converting a mechanical/manual process into an electronic automated one.
2Temperature
If fixed heating power is applied, then device complexity is reduced, but temperature control precision deteriorates
Solution Approach 1:
The system continuously monitors liquid temperature and uses this feedback to dynamically adjust heating power. The controller compares actual temperature with target temperature and modifies heating intensity accordingly, creating a closed-loop control system that achieves precise temperature control while adapting to varying liquid amounts.
Solution Approach 2:
The heating power transitions from a static fixed value to a dynamic adjustable parameter. The system adapts heating power in real-time based on detected liquid amount and temperature conditions, allowing the same device to optimize performance across different cooking scenarios without requiring multiple fixed-power settings.
3Productivity
If liquid amount is not determined, then device complexity is reduced, but cooking time optimization and energy efficiency deteriorate
Solution Approach 1:
The system uses heating power as an intermediary parameter to indirectly determine liquid amount. Instead of directly measuring liquid volume or mass, the controller uses the known relationship between heating power, temperature rise rate, and liquid thermal capacity to calculate liquid quantity, simplifying the measurement approach while maintaining accuracy.
4Measurement precision
If temperature sensor is not immersed in liquid, then device complexity is reduced, but temperature measurement accuracy deteriorates
Solution Approach 1:
The temperature sensor only needs partial immersion in the liquid to achieve accurate measurement, rather than requiring complete submersion or complex immersion mechanisms. This partial action approach simplifies sensor installation and maintenance while maintaining measurement precision for the cooking application.
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 cooking efficiency and precision by maintaining optimal temperatures and liquid levels, ensuring consistent results in cooking processes like Sous Vide, boiling, simmering, and deep-frying, while preventing overheating and energy wastage.
Implementation Method 1
a heating element for heating a cooking vessel placed thereon
Implementation Method 2
a temperature sensor... measure the liquid temperature of liquid present in a cooking vessel
Implementation Method 3
a boiling process, simmering process, poaching process or deep-fry process
Data Source
Figure 1~2
Figure 3
AI summary
The present invention in particular is related to a method of conducting a liquid-based cooking process for food (8) with a cooking hob assembly (1) which comprises a cooking zone (3) with a heating element, a controller (4) and a temperature sensor (5). With the method, the controller (4) measures the liquid temperature of liquid inside a cooking vessel (6) via the temperature sensor (5) immersed in the liquid and controls the liquid temperature.