Oven Air Fry Mode Using Multi-Stage Temperature Control and Convection
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Solution Overview
Problem
Conventional air frying methods require significant counter space and lack versatility, as they typically involve dedicated countertop units that do not offer the ability to perform other cooking methods like baking or broiling, and they often require pre-coating food with oil to achieve a crispy exterior.
Innovation Solution
A kitchen range with a dedicated air fry mode that uses hot air as the cooking medium, employing a convection system and multiple heating elements controlled by a processor to execute a series of temperature and time-regulated cooking stages, allowing for air frying without oil and enabling the use of the appliance for various cooking methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a dedicated countertop air fryer unit is used, then air frying function is achieved, but counter space is consumed and versatility is limited
Solution Approach 1:
The patent combines the air frying function with a conventional oven by integrating a convection fan and control algorithm into the oven cavity. This merging allows the oven to perform both traditional baking/roasting and air frying functions, eliminating the need for a separate countertop air fryer device and thus saving counter space while maintaining versatility.
Solution Approach 2:
The oven is designed with multi-functionality to perform various cooking methods including conventional baking, broiling, and air frying. By making the oven universal, the patent eliminates the need for dedicated single-function devices, thereby reducing counter space requirements while maintaining cooking versatility.
2Object-affected harmful factors
If conventional air frying with oil coating is used, then crispy exterior is achieved, but fat content increases
Solution Approach 1:
The patent changes the cooking parameters by using hot air circulation instead of oil immersion, and by implementing a two-stage temperature control algorithm with offset adjustments. This parameter change allows achieving crispy exterior through enhanced convective heat transfer and controlled temperature profiles without the harmful effect of high fat content from oil coating.
Solution Approach 2:
The patent replaces the mechanical/chemical system of oil coating and frying with a thermal convection system. By substituting the oil-based frying mechanism with hot air circulation and sophisticated temperature control, the system achieves similar crispy exterior results without the harmful fat content associated with traditional oil frying.
3Manufacturing precision
If simple heating control is used, then device complexity is reduced, but temperature precision and cooking quality deteriorate
Solution Approach 1:
The patent implements feedback control through a control algorithm that continuously monitors oven cavity temperature and adjusts heating element operation accordingly. The system uses temperature sensors to detect actual temperature and compares it with target temperature, making real-time adjustments to maintain precise temperature control throughout the air frying process.
Solution Approach 2:
The control system is designed to be dynamic, adapting heating power and temperature targets based on the cooking stage. The algorithm transitions between preheat and cooking stages, adjusting temperature offsets and heating intensity dynamically. This dynamic control achieves high temperature precision without requiring overly complex static control mechanisms.
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 healthier, cleaner, and more efficient food frying with minimal oil, saving counter space and adding versatility to the kitchen range, which can be used for multiple cooking techniques, including baking and broiling, by utilizing hot air circulation and precise temperature control.
Implementation Method 1
the rapid circulation of the air by an internal motive element providing a generally consistent temperature throughout the respective cooking vessel
Implementation Method 2
a convection fan, a convection heating element and at least one of a bake heating element or a broil heating element is operated during the respective duty cycle
Implementation Method 3
a plurality of heating elements and an associated fan... heating an oven cavity of the kitchen range during a first pre-heat stage
Data Source
AI summary
A method is disclosed for cooking food in an oven cavity, where air is the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.