Toaster Shade-Based Feedback Control for Uniform Browning
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Solution Overview
Problem
Current toasting and baking systems lack the ability to consistently achieve uniformity and optimal degree of toasting due to variations in product type and conditions, often resulting in burnt or under-toasted products.
Innovation Solution
A device with sensing means to detect the degree of toasting by shade, processing and control logic to adjust heating elements based on real-time color changes, ensuring uniformity and energy efficiency by turning off or reducing heat on over-toasted areas and not activating unnecessary heating elements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If toasting is performed for a determined period of time at a determined temperature, then the toasting process is simple to control, but the product cannot achieve consistent degree of toasting due to variations in product type and conditions
Solution Approach 1:
The patent employs feedback control by continuously monitoring the toasting process through color sensing and adjusting heating power accordingly. The system captures images of the product during toasting, compares the color values to reference values, and dynamically adjusts the heating elements to maintain the desired toasting degree, thereby achieving consistent results despite product variations.
Solution Approach 2:
The patent replaces traditional mechanical timing and temperature control mechanisms with an optical sensing and automated control system. Instead of relying on preset timers and manual temperature adjustments, the system uses color detection to automatically monitor and control the toasting process, substituting mechanical control with sensor-based intelligent control.
2Manufacturing precision
If multiple toasting means are used to cover different areas, then uniformity of toasting can be improved, but energy consumption increases due to activating all heating elements
Solution Approach 1:
The patent applies local quality control by dividing the toasting area into multiple zones, each controlled by independent heating elements and monitored by corresponding sensors. The system adjusts the heating power of each zone individually based on the actual toasting progress detected in that specific area, ensuring uniform toasting while avoiding unnecessary energy consumption in already adequately toasted regions.
Solution Approach 2:
The patent implements dynamic control of heating elements based on real-time detection of toasting progress. The system continuously adjusts the power distribution to different heating zones according to the current state of the product, transitioning from static all-or-nothing heating to dynamic adaptive heating that responds to actual toasting needs in each area.
3Reliability
If toasting time is extended to ensure thorough toasting, then under-toasting is avoided, but the product may become burnt in areas that toast faster
Solution Approach 1:
The patent employs periodic monitoring and adjustment during the toasting process by capturing images at regular intervals and adjusting heating power in between captures. This periodic control allows the system to detect early signs of excessive toasting in certain areas and reduce heating power before burning occurs, while maintaining sufficient heating in areas that require more time.
Solution Approach 2:
The patent applies partial heating action by selectively adjusting the power of individual heating elements based on local toasting progress. Instead of uniformly reducing power across all zones, the system applies excessive heating only where needed (areas that are still under-toasted) while reducing or stopping heating in areas that are approaching or have reached the desired toasting degree, thereby preventing burnt areas.
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 ensures a uniformly toasted product with the desired degree of doneness chosen by the user, regardless of initial product characteristics, while optimizing energy usage by dynamically adjusting heating.
Implementation Method 1
means for sensing toasting, such that the degree for toasting is detected as a function of the shade thereof
Data Source
Figure 1
AI summary
Device for controlling toasting and baking that comprises, at least: means (1) for sensing toasting, such that the degree of toasting is detected as a function of the shade thereof; means (2) for processing the signal emanating from the sensing means (1); logic processing and control means (3); logic storage means (4); and a plurality of toasting means (5); wherein all the components are connected to the logic processing and control means (3), thereby enabling a method for controlling toasting or baking, based on the change in shade of the product to be toasted or baked, to be implemented.