Adaptive thermal control for a cooking system

Patent metadata

Field	Value
Publication number	US-10874244-B2
Application number	US-201715699807-A
Country	US
Kind code	B2
Filing date	Sep 8, 2017
Priority date	Sep 8, 2016
Publication date	Dec 29, 2020
Grant date	Dec 29, 2020

Abstract

According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item, and further includes one or more processors. The processors are operable to receive an indication of a requested cooking temperature, and to receive a plurality of indications of measured temperature associated with the food item at different times. The processors are further operable to determine an integral term based on differences between the requested cooking temperature and the measured temperatures, to determine a heat loss term based on the integral term, and to determine an energy adjustment based on the heat loss term. The heat source is further operable to modify the amount of energy provided by the heat source in accordance with the determined energy adjustment.

First claim

What is claimed is:

1. A method, comprising:
a) providing, by a heat source of a heat source system, an amount of energy to be used to cook a food item in accordance with a cooking recipe;
b) receiving, by one or more processors communicatively coupled to the heat source and further communicatively coupled to one or more temperature sensors, an indication of measured temperature associated with the food item;
c) receiving, by the processors, an indication of a requested cooking temperature;
d) determining, by the processors, whether the requested cooking temperature is less than the measured temperature;
e) in response to the determination that the requested cooking temperature is less than measured temperature, determining, by the processors, a proportional term based on a difference between the requested cooking temperature and the measured temperature;
f) energizing the heat source in response to the determined proportional term;
g) receiving, by the processors, a plurality of indications of additional measured temperature associated with the food item at different times;
h) determining, by the processors, an integral term based on differences between the requested cooking temperature and the additional measured temperatures;
i) determining, by the processors, a heat loss term based on the integral term;
j) determining, by the processors, an energy adjustment based on the proportional term, the integral term, and the heat loss term; and
k) energizing the heat source in accordance with the determined energy adjustment.

2. The method of claim 1 , wherein the heat loss term is calculated as a fraction of the integral term.

3. The method of claim 1 , wherein the heat loss term is calculated as a fraction of the integral term by multiplying the integral term by a number between 0.5 to 0.9.

4. The method of claim 1 , wherein the heat loss term is calculated from an integral term calculated over a plurality of the additional measured temperatures that extend from the last two consecutive instances in which the additional measured temperature was less than the requested cooking temperature.

5. The method of claim 1 , further comprising:
a) receiving, by the processors, an indication of another measured temperature associated with the food item;
b) determining, by the processors, whether the requested cooking temperature is less than the another measured temperature;
c) in response to the determination that the requested cooking temperature is less than the another measured temperature, determining, by the processors:
i) a second proportional term based on a difference between the requested cooking temperature and the another measured temperature; and
ii) a first derivative term based on the past change in the measured temperatures;

d) energizing the heat source in response to the determined second proportional term and the first derivative term.

6. A method, comprising:
a) providing, by a heat source of a heat source system, an amount of energy to be used to cook a food item;
b) receiving, by one or more processors communicatively coupled to the heat source and further communicatively coupled to one or more temperature sensors, an indication of a requested cooking temperature;
c) receiving, by the processors, a plurality of indications of measured temperature associated with the food item at different times;
d) determining, by the processors, an integral term based on differences between the requested cooking temperature and the measured temperatures;
e) determining, by the processors, a heat loss term based on the integral term;
f) determining, by the processors, an energy adjustment based on the heat loss term; and
g) modifying, by the heat source, the amount of energy provided by the heat source in accordance with the determined energy adjustment.

7. The method of claim 6 , further comprising determining, by the processors, the energy adjustment based on the heat loss term and the integral term.

8. The method of claim 6 , wherein the heat loss term is calculated as a fraction of the integral term.

9. The method of claim 6 , wherein the heat loss term is calculated as a fraction of the integral term by multiplying the integral term by a number between 0.5 to 0.9.

10. The method of claim 6 , wherein the heat loss term is calculated from an integral term calculated over a plurality of the measured temperatures that extend from the last two consecutive instances in which the measured temperature was less than the requested cooking temperature.

11. The method of claim 6 , wherein the heat loss term is calculated from a plurality of integral terms, each of the plurality of integral terms being calculated over a plurality of the measured temperatures that extend from the last two consecutive instances in which the measured temperature was less than the requested cooking temperature.

12. The method of claim 6 , wherein the heat loss term is calculated from an average of a plurality of integral terms, each of the plurality of integral terms being calculated over a plurality of the measured temperatures that extend from the last two consecutive instances in which the measured temperature was less than the requested cooking temperature.

13. The method of claim 12 , wherein the heat loss term is further calculated as a fraction of each of the plurality of integral terms by multiplying each of the plurality of integral terms by a number between 0.5 to 0.9.

14. The method of claim 6 , wherein the heat loss term is calculated from a weighted average of a plurality of integral terms, each of the plurality of integral terms being calculated over a plurality of the measured temperatures that extend from the last two consecutive instances in which the measured temperature was less than the requested cooking temperature, wherein the most recently determined of the plurality of integral terms is weighted more than a previously determined integral term.

15. The method of claim 14 , wherein the heat loss term is further calculated as a fraction of each of the plurality of integral terms by multiplying each of the plurality of integral terms by a number between 0.5 to 0.9.

16. The method of claim 6 , further comprising:
a) determining, by the processors, a proportional term based on the differences between the requested cooking temperature and the measured temperatures;
b) determining, by the processors, a derivative term based on the differences between the requested cooking temperature and the measured temperatures; and
c) determining, by the processors, the energy adjustment based on the heat loss term, the integral term, the proportional term, and the derivative term.

Assignees

• Meyer Intellectual Properties Ltd

Inventors

• Vengroff Darren Erik

Classifications

• A47J36/321

  the electronic control being performed over a network, e.g. by means of a handheld device · CPC title

• A23L5/10 Primary

  General methods of cooking foods, e.g. by roasting or frying · CPC title

• H05B6/06

  Control, e.g. of temperature, of power · CPC title

• H05B1/0261

  of food · CPC title

• H05B6/687

  for cooking · CPC title