Oven Temperature Control via Dynamic Energy Distribution
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Solution Overview
Problem
Existing methods for controlling temperature and energy distribution in electric industrial ovens for baking require complex user settings and result in high energy consumption or inefficiencies, particularly when switching between different baking products.
Innovation Solution
An oven system with independent temperature control for the top and bottom heating elements, using thermocouples and an energy regulating device that dynamically adjusts energy distribution based on detected temperature differences and pre-set values, facilitated by a self-calibration process to optimize energy use and reduce baking times.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If two thermostats are used to control top and base temperature independently, then temperature control precision is improved, but energy consumption increases
Solution Approach 1:
The system dynamically adjusts the operating state of heating elements based on real-time temperature feedback. The controller monitors temperatures at different heights and selectively activates only the heating elements needed to reach target temperatures, avoiding simultaneous operation of all elements and reducing energy consumption while maintaining precise temperature control.
Solution Approach 2:
The system uses temperature sensors at multiple heights to provide continuous feedback to the controller. Based on this feedback, the controller adjusts the operation of top and base heating elements independently, ensuring precise temperature control while minimizing energy usage by activating only the necessary heating elements.
2Use of energy by moving object
If one thermostat and energy regulating device are used to divide electrical energy, then energy consumption is reduced, but temperature control precision deteriorates
Solution Approach 1:
The system divides the heating control into separate segments - top heating elements and base heating elements are controlled independently through separate thermostats. This segmentation allows each zone to be optimized for its specific temperature requirements while maintaining overall energy efficiency through selective operation.
Solution Approach 2:
The system dynamically determines which heating elements to activate based on real-time temperature measurements and target temperatures. Instead of using fixed energy division ratios, the controller adaptively adjusts the operation of top and base heating elements to achieve precise temperature control while minimizing energy consumption.
3Use of energy by moving object
If energy regulating device is used to distribute electrical energy between top and base, then energy consumption is reduced, but device complexity increases
Solution Approach 1:
The system merges the temperature control functions for top and base zones into a single integrated controller that receives feedback from multiple sensors and coordinates the operation of both heating zones. This unified control approach simplifies the overall system architecture while maintaining energy efficiency through intelligent selective activation of heating elements.
4Ease of operation
If fixed energy distribution percentages are set, then ease of operation is improved, but adaptability deteriorates
Solution Approach 1:
The system performs self-adjustment by automatically determining the optimal operation of heating elements based on real-time temperature feedback. The controller autonomously decides which heating elements to activate and for how long, eliminating the need for manual configuration while adapting to different baking requirements, product types, and loading conditions.
Solution Approach 2:
Instead of using fixed energy distribution percentages, the system dynamically adjusts the operation of heating elements based on real-time temperature measurements and target temperatures. This dynamic approach maintains ease of operation through automatic control while providing full adaptability to different baking scenarios.
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 simplifies the setting of baking parameters, reduces baking times, and maintains low energy absorption by dynamically adjusting energy distribution to match the specific needs of each baking zone, ensuring efficient and consistent results without increasing power consumption.
Implementation Method 1
comparing said detected temperature values with pre-set temperature values to be reached for the top and bottom zones
Implementation Method 2
the heat is produced by two sets of electrical resistors placed respectively below the baking surface and in the air above the baking surface
Implementation Method 3
The heat reaches the product to be baked by conduction from the baking surface
Implementation Method 4
The heat reaches the product to be baked by conduction from the baking surface and by radiation and convection from the set of resistors placed in the air above
Implementation Method 5
The heat reaches the product to be baked by conduction from the baking surface and by radiation and convection from the set of resistors placed in the air above
Data Source
Figure 1
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AI summary
An oven (1) for baking food (2), in particular bakery and confectionery products, comprising a baking chamber (3) for baking food (2), lower (7) and upper (8) heating means and respective lower (9) and upper (12) temperature detectors. A control unit is configured to receive the detection signals (10), (13) of the lower and upper temperature, to determine which temperature value is more distant from the respective pre-set temperature value to be reached, to calculate a sub-division value (14) so as to favour, through a regulating device (15), the heating means arranged at the zone in which the temperature value detected is more distant with respect to the respective pre-set temperature value.