Baking Oven Radiant Heat Control for Food Surface Temperature
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Solution Overview
Problem
Existing baking oven technologies lack precise control over the grilling or baking process, particularly in achieving uniform temperature across food items without direct temperature measurement.
Innovation Solution
A method and baking oven design that utilizes a tubular heating element mounted on the upper sealing wall, combined with a control unit that determines and regulates radiation and convection heat flows to achieve a preset temperature on food surfaces, using temperature sensors and power supply management to ensure temperature-controlled food preparation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a heating element is used to grill food in a baking oven, then grilling function is achieved, but precise temperature control over the food surface is difficult
Solution Approach 1:
The patent introduces an intermediary calculation model that computes food surface temperature based on heating element temperature and environmental factors, rather than directly measuring the food surface. This mediator (calculation model) bridges the gap between measurable quantities (heating element temperature) and the desired controlled quantity (food surface temperature), enabling precise temperature control without direct measurement.
Solution Approach 2:
The system implements feedback control by continuously monitoring the heating element temperature and using it to adjust power supply to maintain the desired food surface temperature. The control unit receives temperature data, calculates the expected food surface temperature, and adjusts heating element power accordingly, creating a closed-loop feedback system that achieves precise temperature control.
2Productivity
If heating device temperature is increased to maximize radiation heat flow, then grilling efficiency improves, but temperature uniformity across food deteriorates
Solution Approach 1:
The patent employs dynamic power adjustment of the heating element based on real-time temperature measurements and calculated food surface temperature. Instead of maintaining constant high power, the system dynamically modulates heating intensity to optimize both grilling efficiency and temperature uniformity, adapting to changing thermal conditions during the cooking process.
Solution Approach 2:
The system changes operational parameters (heating element power, temperature setpoints) based on the calculated food surface temperature and environmental conditions. By dynamically adjusting these parameters, the system maintains optimal grilling efficiency while ensuring uniform temperature distribution across the food surface.
3Measurement precision
If direct temperature measurement on food is implemented, then temperature control precision improves, but device complexity increases
Solution Approach 1:
The patent uses an intermediary calculation approach where the food surface temperature is computed from measurements of the heating element temperature and environmental parameters, rather than directly measuring the food. This intermediary method achieves accurate temperature control while avoiding the complexity of direct food temperature sensing and measurement systems.
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
Enables precise temperature control of food surfaces and cores without direct measurement, optimizing grilling results by maximizing radiation heat flow and managing convection heat effectively, ensuring consistent and efficient cooking.
Implementation Method 1
at least one heating device in the muffle, which heating device is adapted to generate radiation energy or radiation heat, respectively, at a temperature greater than 650°C
Implementation Method 2
determines the influence that the convection heat flow has on the food
Data Source
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AI summary
In a method for operating a baking oven with at least one radiation heating device in a muffle, a food support for placing food for heat treatment in the muffle, a temperature sensor in the muffle and a baking oven control unit, the baking oven control unit determines the energy generated by the heating device, and determines the temperature detected by the temperature sensor and the temperature of the heating device. The baking oven control unit will then determine the influence of a radiation heat flow emanating directly from the heating device on the food on the basis of stored values, and determines the influence of the convection heat flow based on the temperature measured by the temperature sensor. The baking oven control unit also determines the temperature of the upper side of the food, and will then regulate the power of the heating device on the basis of a comparison between the preset temperature and the determined temperature at the food to be cooked in order to bring the determined temperature at the food to the preset temperature.