Oven Optical Sensor System for Size-Adaptive Cooking Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional ovens fail to accurately cook food based on its size, often resulting in undercooked or burnt products due to fixed cooking times determined by food type rather than size.
Innovation Solution
An oven equipped with a sensor system that uses light-emitting and light-receiving modules to identify the size and cooking status of food, adjusting cooking time and status detection based on reflected light wavelengths, ensuring optimal cooking without user monitoring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If fixed cooking time is determined by food type, then cooking process is simple to control, but cooking accuracy deteriorates resulting in undercooked or burnt food
Solution Approach 1:
The patent employs feedback mechanisms where sensors continuously monitor cooking parameters (temperature, time, food state) and the controller adjusts cooking conditions in real-time based on this feedback. This closed-loop control system enables accurate cooking by dynamically adapting to actual cooking progress rather than relying on fixed predetermined times, thereby resolving the contradiction between cooking accuracy and control simplicity.
Solution Approach 2:
The patent replaces traditional mechanical timing and temperature control systems with sensor-based detection and electronic control systems. Optical sensors, temperature sensors, and microprocessors substitute for manual timing and fixed thermostat controls, enabling precise measurement and adjustment of cooking parameters without complex mechanical mechanisms, thus achieving high cooking accuracy with electronically simplified control.
2Ease of operation
If cooking time is fixed regardless of food size, then operation is simple, but cooking quality deteriorates
Solution Approach 1:
The patent enables the cooking system to automatically determine cooking parameters based on detected food characteristics. The sensor system autonomously measures food size, type, and initial state, and the controller self-adjusts cooking time and temperature without user intervention. This self-service capability maintains operational simplicity for users while achieving high cooking quality through automated parameter optimization tailored to each food item.
Solution Approach 2:
The patent dynamically changes cooking parameters (time, temperature, power level) based on detected food characteristics such as size, type, and moisture content. The system adapts cooking conditions in real-time by modifying these parameters according to sensor feedback, thereby maintaining simple operation for users while achieving precise cooking quality through automated parameter adjustment.
3Measurement precision
If sensor system is added to detect food size and cooking status, then cooking precision is improved, but device complexity increases
Solution Approach 1:
The patent designs sensor systems and control units that perform multiple functions: optical sensors detect both food size and cooking status, temperature sensors monitor both internal and external temperatures, and the controller integrates detection, processing, and actuation functions. This multi-functionality reduces the need for separate dedicated sensors and control mechanisms for each parameter, thereby achieving high measurement precision without proportionally increasing device complexity.
Solution Approach 2:
The patent combines detection functions into integrated sensor modules and control units. The sensor system merges optical detection, temperature sensing, and humidity detection into coordinated measurement capabilities. The controller integrates data processing for multiple parameters and combines control functions for heating elements and timing. This merging approach achieves comprehensive food monitoring and precise cooking control while minimizing the number of separate components and reducing overall system complexity.
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 system allows for optimal cooking of food regardless of size, ensuring completion without overcooking or undercooking, even when the exact cooking method is unknown.
Implementation Method 1
a light-receiving portion for receiving light reflected from a cooking product in the oven
Implementation Method 2
The light in the first wavelength band may be infrared rays
Data Source
Figure 1
Figure 2
Figure 3
AI summary
An oven is disclosed. The present oven comprises: a sensor including a light-emitting portion for outputting light in a first wavelength band and light in a second wavelength band and a light-receiving portion for receiving light reflected from a cooking product in the oven; and a processor for, when a user command for initiating cooking is input, outputting the light in the first wavelength band through the light-emitting portion, when the light output from the light-emitting portion is reflected from the cooking product and received by the light-receiving portion, determining the size of the cooking product on the basis of the received light in the first wavelength band, outputting the light in the second wavelength band through the light-emitting portion while the cooking product is being cooked on the basis of a cooking time determined according to the determined size of the cooking product, when the output light is reflected from the cooking product and received by the light-receiving portion, determining a cooking status of the cooking product on the basis of the received light in the second wavelength band, and cooking the cooking product on the basis of the determined cooking status.