Oven Heating System with 3D Coordinate-Based Local Heat Control
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Solution Overview
Problem
Ovens lack an efficient method to apply heat uniformly to food items based on their specific 3D coordinates within the heating chamber, leading to suboptimal cooking results due to varied heating requirements for different food types and modes of operation.
Innovation Solution
A computer-implemented method and system that utilize multiple heating elements and sensor units to determine the 3D coordinate location of food items within the oven, allowing for a locally-based heating scheme where heating elements are controlled to apply radiant heat, heated air, or laser radiation specifically to the food items' location, optimizing heat distribution based on real-time sensor data and image processing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional heating elements are used to heat food items in an oven, then the heating process is simple and device complexity is low, but the heating uniformity and cooking precision are poor
Solution Approach 1:
The patent applies local quality by dividing the heating chamber into multiple zones with dedicated heating elements positioned at specific locations (top, bottom, front, rear, side walls). Each heating element targets a specific region, allowing localized temperature control and uniform heat distribution across different areas of the food item, thereby improving heating precision without requiring excessive complexity.
Solution Approach 2:
The heating system is segmented into multiple independent heating elements rather than using a single heating source. This segmentation allows each element to be controlled independently and targeted at specific regions, improving overall heating precision and uniformity while maintaining manageable device complexity through modular design.
2Manufacturing precision
If multiple heating elements are used to improve heating uniformity, then the heating precision is improved, but the device complexity increases
Solution Approach 1:
The multiple heating elements serve universal functions by all contributing to the overall heating of food items while each element can be independently controlled. This multi-functionality allows the system to achieve uniform heating across different regions without requiring separate specialized systems, balancing improved heating uniformity with controlled device complexity.
Solution Approach 2:
Each heating element is positioned to provide localized heating to specific areas, and the system uses sensor data to dynamically adjust which elements are active based on the food item's location and heating requirements. This approach achieves uniform heating through coordinated local actions rather than requiring all elements to operate simultaneously, managing complexity effectively.
3Measurement precision
If sensor units and image processing are used to determine 3D coordinate location of food items, then the heating control precision is improved, but the system complexity and cost increase
Solution Approach 1:
The patent replaces complex mechanical measurement systems with optical sensors and image processing algorithms to detect food item location and determine 3D coordinates. This substitution achieves high measurement precision through software-based image analysis rather than requiring complex mechanical positioning systems, thereby improving location detection precision while controlling system complexity.
Solution Approach 2:
The sensor units and image processing system enable the oven to automatically detect and track food item locations without requiring manual input or complex external systems. The system self-adjusts heating parameters based on detected food positions, achieving high measurement precision through autonomous operation while keeping the system relatively simple and cost-effective.
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 adapting heat application to the exact location and type of food items, enhancing cooking or baking results by ensuring that each food item is heated uniformly and effectively.
Implementation Method 1
The heating elements are arranged and configured to feed (in particular: to radiate or to apply), via corresponding emission areas, at least one of radiant heat, heated air, and laser radiation into the 3D-volume
Implementation Method 2
Heated air may for example be generated by one or more heated air generators with emission areas implemented as air outlet ports
Implementation Method 3
The laser radiation may for example be based on laser radiation of a CO2-laser and/or laser radiation in the terahertz range
Data Source
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.