Oven 3D Coordinate-Based Heating Control for Multi-Position Food Items
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing oven technologies lack an efficient method to apply heat uniformly and specifically to food items of varying types and positions within the heating chamber, leading to suboptimal cooking results.
Innovation Solution
A computer-implemented method and system that utilize multiple heating elements and sensor units to calculate and apply 3D coordinate-based operating parameters, allowing for a locally-based heating scheme that adapts heat distribution based on the precise location and type of food items within the oven, using radiant heat, heated air, and laser radiation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple heating elements are used to provide flexible heating options, then adaptability to different food items is improved, but device complexity increases
Solution Approach 1:
The patent applies local quality by controlling different heating elements independently based on the 3D location of food items. Each heating element can be activated or adjusted according to the specific spatial position and heating requirements of food items in different regions of the heating chamber, providing localized heating quality that adapts to different food items without requiring a complete system redesign.
Solution Approach 2:
The patent implements dynamics through the dynamic control of heating elements based on real-time 3D coordinate information of food items. The heating scheme is not static but adapts dynamically during the heating process, allowing the system to respond to changes in food item position and heating state, thereby maintaining high adaptability while managing complexity through intelligent control.
2Manufacturing precision
If 3D coordinate-based control is implemented for precise heating, then manufacturing precision of heating distribution is improved, but measurement precision requirements increase
Solution Approach 1:
The patent uses an intermediary approach by introducing a coordinate system and control unit as mediators between the heating elements and food items. The control unit processes 3D coordinate information and translates it into appropriate heating control signals, acting as an intermediary that simplifies the measurement requirements while achieving precise heating distribution through systematic coordinate-based control.
Solution Approach 2:
The patent applies segmentation by dividing the heating chamber into a 3D coordinate system with multiple heating elements positioned at different locations. This segmentation allows independent control of each heating element based on its specific coordinate position, achieving high heating distribution precision through modular, location-specific control rather than requiring high-precision measurement of the entire system.
3Manufacturing precision
If heating scheme is customized for each food item location, then cooking quality is improved, but ease of operation decreases
Solution Approach 1:
The patent implements self-service by enabling the system to automatically determine the 3D coordinates of food items and generate appropriate heating schemes without requiring manual configuration by the user. The control unit autonomously processes spatial information and adjusts heating parameters, allowing the system to serve itself in optimizing cooking quality while maintaining ease of operation through automated decision-making.
Solution Approach 2:
The patent uses feedback mechanisms where the control unit continuously monitors the 3D position of food items and adjusts the heating scheme accordingly. This closed-loop feedback system automatically adapts the heating parameters based on the actual state of food items, ensuring high cooking quality while eliminating the need for complex manual operation, as the system self-adjusts based on real-time feedback.
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 approach ensures precise and efficient heating, improving cooking outcomes by tailoring heat application to the specific location and type of food items, enhancing cooking quality and efficiency.
Implementation Method 1
a heating element arranged and configured to feed, via a corresponding emission area, radiant heat into the 3D-volume
Implementation Method 2
a heating element arranged and configured to feed, via a corresponding emission area, heated air into the 3D-volume
Implementation Method 3
a heating element arranged and configured to feed, via a corresponding emission area, laser radiation into the 3D-volume
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention relates to a computer-implemented method of controlling an oven comprising a heating chamber that spans a 3D-volume for accommodating therein one or more food items to be, respectively, heated in one of a plurality of 3D coordinate positions by a heating system, the heating system comprising multiple heating elements arranged and configured to feed, via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume, wherein at least two heating elements, differ from each other in at least one of orientation and location of the emission area relative to a 3D-volume reference, the method comprising calculating an operating parameter settings for operating the oven according to a locally-based heating scheme based on a 3D coordinate location of a food item located in the heating chamber.