Microwave Oven Barcode Imaging for Automatic Heating Time Control
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Solution Overview
Problem
Existing microwave oven systems for heating food in stores face inconvenience due to the need for manual input of heating times and the hassle of registering product codes with corresponding heating times, especially when dealing with a large variety of products and multiple ovens, leading to potential errors and increased operational burden.
Innovation Solution
A microwave oven system that includes an imaging unit to capture images of the inside chamber, a reading unit to extract heating control information from attachments on the food, and a heating control unit to automatically set heating times based on the read information, eliminating the need for manual input and reducing registration hassles by using a lead mark or location mark to accurately read heating control information.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If barcode reading is implemented to automatically set heating time, then operational burden is reduced, but reading errors occur due to door opening/closing interruptions
Solution Approach 1:
The imaging unit captures an image of the barcode before the door is closed, and the reading unit reads the barcode from this pre-captured image. This preliminary action ensures that barcode reading is completed before door closure interrupts the process, eliminating reading errors while maintaining automatic operation.
2Productivity
If multiple products are heated simultaneously, then productivity increases, but reading control becomes complex
Solution Approach 1:
The imaging unit images the entire chamber interior, capturing all barcodes visible in the chamber simultaneously. The reading unit then reads all barcodes from this single image, enabling automatic identification of multiple products without requiring separate reading operations for each product, thus simplifying control while maintaining high productivity.
3Measurement precision
If frequent door opening/closing occurs to reposition products for barcode reading, then reading accuracy improves, but time loss increases
Solution Approach 1:
The imaging unit captures the barcode image while the door is still open, and the reading unit processes this pre-captured image before door closure. This eliminates the need for repeated door opening/closing operations, as the barcode is read from the stored image data, thereby preventing time loss while ensuring reading accuracy.
4Adaptability or versatility
If manual input of heating time is required, then flexibility is maintained, but operational burden and error potential increase
Solution Approach 1:
The reading unit automatically reads the barcode from the pre-captured image and the heating control unit automatically determines and sets the heating time based on the read barcode information. This self-service automation eliminates manual input operations, reducing operational burden and error potential while maintaining the flexibility to handle various products through their respective barcodes.
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 allows for automatic setting of heating times without clerk intervention, reducing errors and operational burdens, and enabling efficient heating of multiple products simultaneously, thus improving convenience and accuracy in food heating services.
Implementation Method 1
an imaging unit imaging an inside of the heating chamber
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A heating cooker includes a heating chamber (12) in which an object to be heated is stored, a heating unit heating the object to be heated stored in the heating chamber (12), an imaging unit imaging an inside of the heating chamber (12), and a reading unit (19) extracting a character of heating control information from an attachment attached to the object to be heated and reading that character. The heating cooker further includes a heating control unit (14) controlling the heating unit based on the heating control information read by the reading unit (19). In this manner, heating time can be automatically set without a clerk having to input a product heating time or select a button corresponding to a product and a hassle attributable to registration of a relationship between a product code and the heating time can be avoided.