Three dimensional induction rethermalizing station and control system
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Solution Overview
Problem
Conventional food warming and rethermalizing technologies, such as steam bath and hot air warming stations, face challenges in maintaining consistent food item temperatures, leading to food waste due to overheating, scorching, and inefficient energy use.
Innovation Solution
A rethermalizing station equipped with a well-defined exterior wall and a food pan surrounded by a three-dimensional induction coil, along with temperature sensors and a control unit, which dynamically adjusts the power output of the induction coils to maintain the food item at a targeted temperature, preventing overheating and ensuring consistent heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional steam bath or hot air warming stations are used to warm food items, then food items can be heated, but temperature consistency is poor leading to overheating, scorching, and food waste
Solution Approach 1:
The patent employs temperature sensors that continuously monitor the food pan temperature and feed this information back to the control system. The controller adjusts the induction coil power output based on this feedback to maintain the food at the target temperature, preventing overheating and scorching that cause food waste.
Solution Approach 2:
The induction heating system allows for precise control of heating parameters including power output levels and heating duration. The controller can vary the power delivery to the induction coils dynamically, enabling accurate temperature control that prevents both underheating and overheating of food items.
2Temperature
If conventional warming stations are used, then food can be heated, but energy consumption is inefficient
Solution Approach 1:
The feedback control system monitors temperature continuously and adjusts power delivery accordingly, ensuring energy is only consumed when and where needed for heating. This eliminates the energy waste associated with conventional systems that cannot precisely control or stop heating once the target temperature is reached.
Solution Approach 2:
The patent replaces conventional thermal conduction heating mechanisms with electromagnetic induction heating. Induction heating directly generates heat within the food pan through electromagnetic fields, eliminating the need for intermediate heat transfer media and significantly improving energy efficiency.
3Temperature
If conventional warming stations are used, then food can be warmed, but the system complexity increases due to water reservoirs and additional components
Solution Approach 1:
The patent extracts and eliminates the water reservoir component from the warming station system. By using induction heating, the system no longer requires water or steam generation components, simplifying the overall system architecture while maintaining effective food warming capability.
Solution Approach 2:
The induction heating system replaces complex mechanical steam generation and hot air circulation systems with a simpler electromagnetic field-based heating mechanism. This substitution eliminates numerous components including water reservoirs, steam generators, and complex airflow control mechanisms.
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 solution effectively maintains food item temperatures consistently, reducing food waste and energy consumption by eliminating the need for water reservoirs and using dry heat, thereby enhancing operational efficiency and food quality.
Implementation Method 1
a first induction coil surrounding the exterior wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan
Data Source
AI summary
A rethermalizing station includes a well defined by an exterior wall, a food pan configured to be inserted into the well and to hold a food item, a first induction coil surrounding the exterior wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan, a first temperature sensor configured to detect a temperature of the food pan, and a control unit coupled to the first induction coil and the first temperature sensor, the control unit configured to control the first induction coil in response to the temperature of the food pan detected by the first temperature sensor such that temperature of the food pan is maintained at a targeted temperature.