Oven Moisture-Slope Control for Consistent Cooking Results

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Solution Overview

Problem

Existing cooking process control methods in cooking appliances fail to account for external disturbances and variations in food quantity or container size, leading to inconsistent cooking results.

Innovation Solution

A method that uses a gas sensor to record gas or moisture concentration over time, determining a trigger value and follow-up time based on the type of food, allowing for continued cooking beyond the initial concentration peak, and accounting for external disturbances by monitoring the point in time when the trigger value is reached.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of time

If the cooking process is interrupted when a certain gas concentration threshold is reached, then the cooking time is reduced, but the cooking results become inconsistent due to external disturbances

Engineering Contradiction:

Improvecooking timeVSAvoidcooking result consistency

Core Design Contradiction:

Loss of timeVSReliability

Solution Approach 1:

The patent applies dynamics by transitioning from a static fixed-time termination approach to a dynamic adaptive approach. The system continuously monitors gas concentration and adjusts the cooking termination point based on real-time measurements. The cooking process is extended beyond the initial threshold point by calculating a run-on time based on the slope characteristics, allowing the system to adapt to varying cooking conditions and external disturbances while maintaining consistent results.

Inventive Principle:

Principle #15Dynamics

2Reliability

If the cooking process continues for a fixed duration after the gas concentration peak, then cooking consistency is improved, but energy consumption increases

Engineering Contradiction:

Improvecooking result consistencyVSAvoidenergy consumption

Core Design Contradiction:

ReliabilityVSUse of energy by moving object

Solution Approach 1:

The patent applies parameter changes by using the slope of gas concentration as a dynamic parameter to determine cooking termination. Instead of using a fixed time extension, the system calculates the slope at the threshold point and uses this parameter to determine the appropriate run-on time. This allows the cooking process to be extended or shortened based on the specific cooking conditions, maintaining consistency while optimizing energy consumption.

Inventive Principle:

Principle #35Parameter changes

3Adaptability or versatility

If the slope threshold is set low to account for slow cooking processes, then more food types can be accommodated, but the cooking time extension becomes excessively long

Engineering Contradiction:

Improvefood type accommodationVSAvoidcooking time extension

Core Design Contradiction:

Adaptability or versatilityVSLoss of time

Solution Approach 1:

The patent applies partial or excessive action by initially setting a low slope threshold to ensure all food types are accommodated, then correcting the excessive cooking time extension through slope-based adjustment. The system deliberately allows for a longer potential extension and then refines it based on the actual slope characteristics measured during cooking. This ensures versatility across different food types while preventing excessive time extension through the slope correction mechanism.

Inventive Principle:

Principle #16Partial or excessive action

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

Ensures consistent cooking by considering the specific characteristics of the food and its container, improving cooking accuracy and reliability even in the presence of external disturbances.

Implementation Method 1

a gas sensor with which the concentration of a gas or moisture in the cooking chamber, which escape from the food to be cooked after the start of the cooking process, can be recorded

Methodology Applied

Scientific EffectGas detection:

Data Source

PatentEP2102556B1Method and cooking appliance for regulating cooking processes in a cooking chamber

Publication Date: 2015.12.02 E G O ELEKTRO GERAETEBAU GMBH

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AI summary

Disclosed is a method for regulating a baking process in an oven (11). In said method, an operator introduces a product (22) to be cooked into a controller (16) of the oven (11), and a gas sensor (26) detects a concentration of a moisture (f) in the cooking chamber (13) over the course of time (t) once the product (22) to be cooked has been introduced, said moisture (f) being released from the product (22) to be cooked. The slope of the curve of the detected concentration (f) over the course of time is determined, and a trigger value (f'trigger) that is linked to the product (22) to be cooked is determined for the slope. The point in time (T(f'trigger)) at which the trigger value (f'trigger) will be reached is determined, and an additional time (Tadd) linked to said point in time is determined at the point in time at which the trigger value (f'trigger) is reached. The duration of the additional time (Tadd) depends on the point in time (T(f'trigger)) at which the trigger value (f'trigger) is reached. The additional time (Tadd) is continued as an additional process until the additional time has elapsed in case the trigger value (f'trigger) is not reached.