Selective Electromagnetic Oven Heating for Uniform Multi-Zone Control
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Solution Overview
Problem
Conventional electromagnetic ovens, such as microwave ovens, heat food unevenly due to standing wave patterns, leading to non-uniform heating and requiring multiple cycles or segregation of food items for different heating needs.
Innovation Solution
The development of a selective heating electromagnetic oven system that uses a user interface, camera, and electromagnetic energy control to direct heat to specific areas of food within the oven cavity, allowing for precise temperature control and simultaneous heating of multiple items with different temperature requirements without the need for segregation or multiple cycles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional electromagnetic ovens use standing wave patterns to heat food, then the heating process is simple and fast, but the heating uniformity deteriorates
Solution Approach 1:
The patent divides the heating process into multiple passes with different standing wave patterns. Instead of using a single continuous heating pattern, the system segments the heating into discrete cycles, each with potentially different antenna configurations or phase settings, to achieve both speed and uniformity.
Solution Approach 2:
The patent implements periodic switching between different standing wave patterns during the heating process. The system alternates between different antenna phase configurations or activates different antenna elements in sequence, creating a periodic variation in the standing wave distribution that prevents localized overheating while maintaining overall heating efficiency.
2Ease of operation
If conventional ovens heat all food items uniformly, then the operation is simple, but the adaptability to different heating needs deteriorates
Solution Approach 1:
The patent introduces dynamic control capabilities that allow the standing wave pattern to change during the heating process. The system can adjust antenna phases, frequencies, or activation sequences based on real-time feedback or pre-programmed sequences, enabling adaptive heating while maintaining user-friendly operation through automated control.
Solution Approach 2:
The patent utilizes changes in electromagnetic parameters such as frequency, phase, and amplitude of the standing waves to achieve selective heating. By modulating these parameters across different antenna elements or over time, the system can target specific regions or types of food while preserving overall operational simplicity through automated parameter management.
3Loss of time
If multiple food items with different temperature requirements are heated simultaneously in conventional ovens, then time is saved, but the heating precision deteriorates
Solution Approach 1:
The patent segments the heating control by associating different antenna elements or phase configurations with different heating zones or food types. This allows simultaneous but differentiated heating of multiple food items with different temperature requirements, achieving both time efficiency and temperature precision through spatial or temporal segmentation of the heating process.
Solution Approach 2:
The patent applies local quality control by enabling different heating intensities, frequencies, or patterns in different regions of the oven cavity. Through selective activation or phase control of antenna elements, the system can provide customized heating conditions for different food items placed in different locations, maintaining precision while heating multiple items simultaneously.
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 efficient, uniform heating of various food items or areas within a single oven cycle, reducing energy consumption, saving time, and minimizing dishware usage, while allowing for advanced control through heat maps and calorie determination.
Implementation Method 1
Conventional electromagnetic ovens, such as microwave ovens, bombard food placed in a cavity with electromagnetic energy that causes food to heat through the process of dielectric heating
Implementation Method 2
Conventional microwave ovens use a magnetron to emit electromagnetic waves in a cavity. This creates standing waves inside the cavity
Implementation Method 3
Conventional infrared ovens use high frequency radiation to heat foods inside a space
Data Source
AI summary
A selective heating device may include a chamber, at least one heating element, and a circuit. The at least one heating element may selectively heat a first portion of a target in the chamber at a first energy level for a first period of time. The at least one heating element may also selectively heat a second portion of the target at a second energy level for a second period of time, wherein the second energy level and/or the second period of time are different from the first energy level and/or the first period of time; or refrain from heating a third portion of the target; or a combination thereof. The circuit may receive a heating instruction and control the at least one heating element based on the heating instruction.