Toaster Heating Control for Even Browning at Partial Load
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Solution Overview
Problem
Conventional toasters produce inconsistent toasting results when used at less than maximum capacity, as one surface of the bread receives more heat due to imbalance in heat radiation, leading to uneven browning.
Innovation Solution
An apparatus and method that use sensors and calibration data to control the heating elements, ensuring both surfaces of the bread receive a substantially identical amount of heat by adjusting the number and duration of heating elements activated, and using light sources to determine the chromatic property of the bread for precise heat control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a conventional toaster is used at less than maximum capacity (one slice in a two-slot toaster), then the toaster structure remains simple and easy to operate, but the toasting results become inconsistent with uneven browning
Solution Approach 1:
The patent applies local quality by making different parts of the heating system have different properties. Specifically, the heating elements are configured with different power ratings or activation sequences - the first heating element (facing the empty slot) operates at reduced power or for shorter duration compared to the second heating element (facing the bread), compensating for the imbalance caused by the empty slot and achieving uniform browning across both surfaces of the bread
Solution Approach 2:
The patent changes operational parameters dynamically based on loading conditions. The controller adjusts heating element power levels, activation timing, and duration based on whether slots are occupied. This parameter adjustment ensures consistent toasting results whether one or two slices are being toasted, resolving the contradiction between ease of operation and toasting consistency
2Manufacturing precision
If the toaster operates at maximum capacity (two slices), then consistent toasting results are achieved, but the device complexity increases to accommodate variable loading conditions
Solution Approach 1:
The patent implements self-service through automatic detection and compensation mechanisms. Sensors detect whether slots are occupied, and the controller automatically adjusts heating element operation accordingly. This eliminates the need for manual intervention or complex user input while maintaining consistent toasting results, achieving high manufacturing precision without proportionally increasing device complexity
Solution Approach 2:
The patent applies preliminary action by pre-configuring the heating elements with different operational characteristics and pre-programming compensation algorithms. The system is designed in advance to handle variable loading conditions, with calibration data stored for different scenarios. This preliminary preparation enables consistent performance across different operating conditions without requiring complex real-time adjustments
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 both surfaces of the bread are toasted to a consistent brownness, even when the toaster is used at less than maximum capacity, preventing overcooking or undercooking, and maintaining optimal performance at full capacity.
Implementation Method 1
a light source arranged to emit light having at least two wavelengths or wavelength ranges
Implementation Method 2
a detector arranged to measure an intensity of reflected light
Implementation Method 3
a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff
Data Source
AI summary
The present invention relates to an apparatus for processing foodstuff, the apparatus comprising a receiving portion for receiving foodstuff; a heating source for processing the foodstuff so as to effect a change of a chromatic property of first and second surface areas of the foodstuff; wherein the apparatus is arranged to obtain information that is indicative of the chromatic property of the first surface area of the foodstuff, and control the change of the chromatic property of the second surface area of the foodstuff using the obtained information and predetermined calibration data.