Steam Oven Moisture Sensing for Accurate Cooking Completion
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing steam cooking apparatuses struggle to accurately determine the moisture content of cooking products, as the influence of the cooked product on moisture levels within the oven is not effectively accounted for, leading to unreliable cooking process regulation.
Innovation Solution
A method and apparatus where a sensor system detects and evaluates gas or moisture passing out of the cooking product during a measuring phase, with controlled steam introduction and ventilation phases to isolate the product's moisture influence, allowing precise determination of cooking completion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If steam is continuously introduced into the oven during cooking, then the cooking process can be maintained, but the sensor cannot accurately detect moisture from the cooking product due to steam interference
Solution Approach 1:
The patent implements periodic measuring phases where steam supply is temporarily stopped to allow accurate moisture detection, alternating with cooking phases where steam is supplied. This periodic interruption enables the sensor to detect moisture from the cooking product without steam interference, resolving the contradiction between measurement accuracy and cooking continuity.
Solution Approach 2:
The cooking process is segmented into distinct phases: cooking phases with steam supply and measuring phases without steam supply. This segmentation allows the system to separate the conflicting requirements of maintaining cooking conditions versus enabling accurate measurement, with each phase optimized for its specific purpose.
2Measurement precision
If the oven is ventilated to remove steam, then moisture measurement accuracy improves, but cooking temperature and humidity control deteriorates
Solution Approach 1:
Ventilation is applied periodically during measuring phases rather than continuously. This temporary ventilation removes steam interference for accurate measurement while minimizing impact on overall temperature stability. The system restores normal ventilation conditions after measurement to maintain cooking environment.
Solution Approach 2:
The system performs preliminary ventilation before measuring phases to ensure steam is sufficiently removed, creating optimal conditions for accurate detection. This preparatory action ensures measurement accuracy is achieved without requiring prolonged ventilation that would affect temperature stability.
3Reliability
If steam supply is interrupted for measurement, then measurement reliability improves, but cooking efficiency decreases
Solution Approach 1:
The steam supply is interrupted only partially and temporarily during brief measuring phases, rather than stopping the entire cooking process. These short interruptions provide sufficient data for reliable cooking completion determination while minimizing time loss. The system uses just enough measurement time to achieve reliability without excessive interruption.
Solution Approach 2:
The system uses feedback from moisture measurements during brief interruptions to determine cooking completion. By monitoring moisture content changes over time and analyzing the rate of change, the system can reliably determine when cooking is complete with minimal interruption to the overall process, optimizing both reliability and time efficiency.
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 reliable regulation of cooking processes by accurately measuring moisture content, ensuring precise determination of cooking completion and energy management within the steam cooking apparatus.
Implementation Method 1
a sensor system (39) detects and evaluates gas or moisture passing out of the cooking product (15)
Implementation Method 2
steam is introduced into the oven (13) in accordance with a cooking operation
Implementation Method 3
the steam supply is terminated, and the concentration of steam/gas or moisture in the oven is at least reduced by ventilating the oven
Data Source
AI summary
A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.