Three dimensional induction rethermalizing stations and control systems
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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 three-dimensional induction coil system and temperature sensors, controlled by a processing unit to maintain targeted temperatures through precise power management, ensuring consistent heating and preventing overheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional steam bath or hot air warming stations are used to heat food items, then food items can be warmed, but temperature consistency is poor leading to overheating and scorching
Solution Approach 1:
The patent employs temperature sensors that continuously monitor the temperature of food items and provide feedback to a control system. The control system adjusts the power output of induction coils in real-time based on this feedback, ensuring precise temperature maintenance and preventing overheating or scorching of food items.
Solution Approach 2:
The patent utilizes induction heating technology that allows for precise control of heating parameters. By varying the power output of induction coils through electronic control, the system can dynamically adjust heating intensity to maintain optimal temperature ranges, thereby improving temperature consistency and preventing thermal damage to food items.
2Productivity
If higher power is used to heat food items faster, then heating efficiency improves, but energy waste increases due to overheating
Solution Approach 1:
The control system continuously monitors temperature via sensors and provides real-time feedback to adjust induction coil power output. This closed-loop control enables rapid heating when needed while automatically reducing power when target temperature is approached, thereby maintaining high productivity while minimizing energy waste from overheating.
Solution Approach 2:
The system employs periodic temperature monitoring and power adjustment cycles. The control system periodically checks temperature readings and modulates induction coil power accordingly, enabling efficient heating through controlled on-off or variable power cycles that prevent continuous overheating and reduce energy consumption.
3Quantity of substance
If conventional heating methods are used, then food items can be warmed, but food waste increases due to scorching and overheating
Solution Approach 1:
Temperature sensors provide continuous feedback to the control system, which adjusts induction coil power to maintain temperatures within safe ranges. This prevents scorching and overheating that would otherwise damage food items, thereby reducing food waste and preserving food quality and quantity.
Solution Approach 2:
The patent replaces conventional mechanical or thermal heating systems with induction heating technology. Induction heating provides more precise and controllable heat transfer directly to the food container, eliminating the uncontrolled thermal environments of steam bath or hot air methods that cause scorching and food degradation.
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 system effectively maintains consistent food item temperatures, reducing food waste and energy consumption by preventing overheating and scorching, while providing efficient and consistent heating.
Implementation Method 1
a first induction coil surrounding the side wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan
Implementation Method 2
the first induction coil configured to warm the food item via inductive heating of the food pan
Implementation Method 3
a first temperature sensor configured to detect a temperature of the food pan
Data Source
AI summary
A rethermalizing station includes a well defined by a side wall, a food pan configured to be inserted into the well and to hold a food item, a first induction coil surrounding the side 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.