Oven Flavoring Chamber Control for Smoking Without Burnt Taste
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Solution Overview
Problem
Existing cooking ovens lack a satisfactory solution for both smoking and flavoring foods, as known smoking devices burn flavoring substances, destroying their aromatic molecules and failing to effectively flavor foods.
Innovation Solution
A method and device that control the operation of a flavoring device within a cooking oven, allowing for either smoking or flavoring processes by managing heating and air pathways to prevent burning of flavoring substances, ensuring the preservation of aromatic molecules.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If heating is applied to flavoring substances to volatilize aromatic molecules, then flavoring effectiveness is improved, but temperature control difficulty increases due to risk of burning and destroying aromatic molecules
Solution Approach 1:
The patent implements a feedback control system where a temperature sensor continuously monitors the heating element temperature and sends signals to the control unit. The control unit adjusts the heating power based on this feedback to maintain the temperature within the optimal range of 100-200°C, preventing burning while ensuring effective volatilization of aromatic molecules from flavoring substances.
Solution Approach 2:
The patent specifies precise temperature parameter ranges (100-200°C) for flavoring substances and different ranges (200-400°C) for smoking substances. By controlling the heating element to operate within these defined parameter ranges, the system achieves reliable flavoring without destroying aromatic molecules, resolving the contradiction between effectiveness and control difficulty.
2Reliability
If high temperature heating is used to char smoking substances, then smoking functionality is improved, but harmful factors increase due to potential burning and unpleasant burnt taste
Solution Approach 1:
The feedback control system monitors temperature continuously and adjusts heating power to maintain it within the 200-400°C range optimal for smoking. This prevents excessive heating that would cause burning and generate harmful substances or unpleasant burnt tastes, while still achieving effective smoking functionality.
Solution Approach 2:
The patent defines specific temperature parameter ranges for different processes: 200-400°C for smoking substances. By strictly controlling the heating element operation within this parameter range through the control unit, the system achieves reliable smoking functionality while minimizing harmful factors such as burnt taste and harmful substance formation.
3Device complexity
If a single heating element is used for both smoking and flavoring, then device complexity is reduced, but adaptability decreases due to conflicting temperature requirements
Solution Approach 1:
The patent employs a single heating element that serves dual functions: flavoring substances at 100-200°C and smoking substances at 200-400°C. The control unit provides multi-functionality by adjusting the heating element's operation according to the selected process, eliminating the need for separate heating elements while maintaining adaptability to different temperature requirements through intelligent control.
Solution Approach 2:
The heating element operates dynamically with adjustable temperature ranges controlled by the control unit. Depending on whether flavoring or smoking process is selected, the system dynamically adjusts the target temperature range (100-200°C for flavoring, 200-400°C for smoking). This dynamic adaptability allows a single heating element to satisfy conflicting temperature requirements for different processes.
4Productivity
If heating power is increased to ensure complete combustion of smoking substances, then smoking efficiency is improved, but loss of substance increases due to burning of flavoring substances
Solution Approach 1:
The patent controls the heating element temperature within the 200-400°C range for smoking processes, which is sufficient to char smoking substances and generate smoke without requiring complete combustion. This parameter control ensures high smoking efficiency while preventing excessive heating that would burn and destroy flavoring substances, thereby reducing substance loss.
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
The solution enables effective smoking and flavoring of foods without destroying the flavoring substances, allowing for precise temperature control to volatilize or vaporize flavoring molecules and char smoking substances correctly, enhancing food flavor without imparting an unpleasant burnt taste.
Implementation Method 1
heating the flavoring substance, so as to volatilize/vaporize its flavoring molecules
Implementation Method 2
heated air, moving through said at least one air path promotes a diffusion of the smoke generated
Implementation Method 3
heating the smoking substance by radiation and by convection, in such a way that the radiated and convected heat chars the smoking substance, which releases smoke
Data Source
AI summary
A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100′) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.