Oven Temperature Control with Three-Phase Energy-Saving Cooking
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Solution Overview
Problem
Existing ovens face challenges in balancing energy savings with maintaining desired cooking quality, as prolonged cooking durations at reduced heater operation times compromise cooking performance.
Innovation Solution
A three-phase cooking process is implemented, where the control unit adjusts temperatures and durations inversely proportional to the initial set temperature, with the heater operating in an on-off cycle to optimize energy usage and cooking quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If the heater operation time is reduced to save energy, then energy consumption decreases, but cooking quality deteriorates
Solution Approach 1:
The cooking process is segmented into three distinct phases: first phase at initial temperature for a set time, second phase at reduced temperature for energy saving, and third phase returning to higher temperature for quality improvement. This temporal segmentation allows the system to achieve both energy savings and cooking quality by applying different temperature regimes at different stages of the cooking process
Solution Approach 2:
The heater operates in periodic cycles rather than continuously or at single reduced power. The system alternates between active heating phases and reduced heating phases, creating a periodic temperature profile that maintains cooking effectiveness while reducing overall energy consumption compared to continuous high-temperature operation
2Loss of energy
If the cooking duration is prolonged to save energy, then energy consumption decreases, but time efficiency worsens
Solution Approach 1:
The system dynamically adjusts the temperature profile during cooking rather than maintaining a static temperature throughout. By transitioning between different temperature phases (initial high temperature, intermediate reduced temperature, and final high temperature), the system optimizes the balance between energy consumption and cooking time, achieving energy savings without excessive prolongation of cooking duration
3Loss of energy
If the temperature is reduced in the second phase to save energy, then energy consumption decreases, but cooking performance deteriorates
Solution Approach 1:
The first phase at initial temperature performs preliminary cooking action to prepare the food before the energy-saving second phase. This preliminary high-temperature treatment ensures that the food structure is sufficiently prepared to withstand the lower temperature period without compromising final cooking performance, allowing energy savings during the intermediate phase
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 energy savings while maintaining high cooking quality by minimizing temperature differences across phases and adjusting cooking times accordingly, providing efficient energy consumption and performance across a wide range of initial temperatures.
Implementation Method 1
a heater (3) for cooking the foodstuffs emplaced in the cooking chamber (2)
Implementation Method 2
a thermostat that controls the operation of the heater (3)
Data Source
AI summary
The present invention relates to an oven (1) comprising a cooking chamber (2) wherein the cooking process is performed, a heater (3) for cooking the foodstuffs emplaced in the cooking chamber (2), a thermostat that controls the operation of the heater (3) and a control unit (4) that regulates the cooking parameters of temperature and duration such that energy savings is maintained at different temperature values (T1) defined by the user such as 160°C, 180°C, 200°C, 220°C,... according to type of food to be cooked.