KR101048897B1 - Grill control system and method - Google Patents

Abstract

The present invention generally relates to various control systems for conventional grills that can monitor and control heating or cooking operations. More specifically, the present invention may set the set point provided directly or indirectly by the user, monitor the degree of cooking of the food, detect the set point by various sensors and / or algorithms, The present invention relates to a grill control system capable of ending cooking when food is cooked up to a preset set point. The grill control system of the present invention may be incorporated into an existing grill or may be incorporated into such grill control system as an integrated grill. The present invention provides a method for setting and detecting various set points during cooking of food with a grill, a method of using a grill control system for controlling cooking of food with a desired set point, and a method for preventing overcooking by the grill control system. It is about. The present invention relates to various processes for providing such grill control systems, processes for providing various controllers and sensors, and various portions of grills incorporated into the control system or their portions and / or units of the present invention.

Grill Control System, Cooking, Sensor

Description

Grill Control System and Method {GRILL CONTROL SYSTEM AND METHODS}

Technical Field

The present invention generally relates to various control systems for conventional grills that can control and monitor heating or cooking operations of conventional grills. More specifically, the present invention can set set points, monitor the degree of cooking of food, detect set points by various sensors and / or algorithms, and terminate cooking when such food is cooked up to the set point. To a grill control system. The invention also relates to various methods of controlling cooking using conventional grills and methods of using a control system to control cooking of food to such a desired set point. The present invention also provides various processes for providing such grill control systems, processes for providing various controllers and / or sensors for such grill control systems, and / or processes for providing various components of conventional grills incorporated into the control system, and the like. It is about. This control system of the present invention may be applied to heated cookware and evaporative cooking equipment to remove excess fluid from food. This control system may also be applied to various industrial processes involving changes in volume or mass of natural materials.

Background

Humans are unique in that they use fire to prepare food from natural ingredients. For example, humans cook these various ingredients for barbecue, broiling, poaching, baking, boiling or simmering to enhance the texture, aroma, and / or taste of ingredients such as meat, fish, vegetables, or grains. Liked it. As civilization progressed, humans invented various cooking tools or equipment such as, for example, grills, ranges, ovens, and stoves. Modern cooking equipment also incorporates the most advanced technologies, including digital technology, which provides the user with numerous details of its operational state to the equipment so that they use gas or electricity as their primary energy source. In particular, some ovens and stoves are specifically designed for broiling and baking only and include timers to control their cooking time.

Although impressive advances have been made in cooking equipment, many aspects of this equipment have not changed since the birth of its early models. An example is a grill or range that is specially designed to supply thermal energy to the bottom of the food container and cooks the food inside the container until the volume and mass of the food is reduced to the desired set point. Like its early models, made hundreds of years ago, users must monitor the degree of cooking periodically to ensure that food is cooked and that excess fluid has evaporated to the desired level. Thus, when the user forgets to check in time, the food may be overcooked or burned, and the user will have to repeat the same procedure again this time with the additional work of cleaning this container, which is soiled with charcoal. No cooking machine freed the user from checking the degree of cooking, not to mention the fear of overcooking or burning the food.

Accordingly, there is a need for a grill control system that can detect the degree of cooking and take various control actions when food is cooked to a desired set point. There is also a need for a grill control system that can detect and prevent overcooking of food.

Summary of the Invention

The present invention generally relates to various control systems for conventional grills that can monitor and control the heating or cooking operation of conventional grills. More specifically, the present invention can set the set point provided directly or indirectly by the user, monitor the degree of food cooking, detect the set point by various sensors and / or algorithms, The present invention relates to a grill control system capable of ending cooking when cooked at a preset set point. The grill control system of the present invention may be incorporated into an existing grill or may be incorporated into such grill control system as an integrated grill. The invention also relates to various methods of setting and detecting various set points while cooking food with a grill, a method of using a grill control system to control cooking food to a desired set point, and overcooking by the grill control system. It is about how to prevent that. The invention also relates to various processes for providing such grill control systems, processes for providing various controllers and sensors of such grill control systems, various parts of grills incorporated into control systems or portions of grill systems and / or the invention. A process for providing a unit of.

Accordingly, one object of the present invention is to provide a grill control system capable of monitoring the degree of food cooking contained in a container. A related object of the present invention is to provide a grill control system that can monitor the degree of cooking and can generate an alert and / or alarm if necessary. Another related object of the present invention is to provide a grill control system capable of monitoring the degree of cooking and ending this cooking when the food is cooked to the desired set point or threshold level.

It is another object of the present invention to provide a grill control system that allows a user to cook food contained in a container only to a desired degree. A related object of the present invention is to provide such a system capable of monitoring changes in mass, volume, and / or height (or level) of food contained in a container during cooking. Another related object of the present invention is to provide a system that allows a user to set point in terms of mass, volume, and / or height (or level) of food in a container. Another related object of the present invention is to provide a system that allows a user to provide such a set point with respect to the mass, volume, and / or height (or level) of food that will remain in the container after cooking. Another related object of the present invention is to provide another system that allows a user to provide such a set point with respect to the mass, volume, and / or height (or level) of food (or moisture) to evaporate after cooking.

It is another object of the present invention to provide a grill control system that includes one or more control portions capable of receiving various set points from a user. Accordingly, a related object of the present invention is to provide a total mass of food and containers containing such food therein, the mass of food in the container (excluding the mass of the container), the volume of food in the container, the level of food inside such containers, or It is to provide the system with a control part capable of receiving such set points relating to each obtained after the end of cooking, such as height. It is another object of the present invention to provide a system with a control portion capable of receiving such a set point in relation to a desired set time or preset interval at which time the food is cooked to a desired degree within or within that interval.

Another object of the present invention is to monitor the total mass of food and the containers that contain such food, the mass of food within the container (excluding the mass of the container), the volume of food in the container, the level or height of food in the container, and the like. It is to provide a grill control system comprising at least one sensor part that can be. A related object of the present invention is to provide such a system with a sensor portion disposed away from the container while measuring the mass, volume, and / or height (or level) of the food and / or container. A related object of the present invention is to provide a system with a sensor portion disposed adjacent to the container while measuring the mass, volume, and / or height (or level) of the food and / or container. Another related object of the present invention is to provide a system that includes at least a portion of the sensor and / or other sensor member that may be placed in the container and / or the food while measuring the mass, volume, and / or height (or level) of the food.

Another object of the present invention is to provide a grill control system comprising one or more sensor parts capable of monitoring the degree of cooking and thus controlling the heating rate. Accordingly, a related object of the present invention is to provide a system with a sensor portion capable of controlling the heating rate and achieving this degree of cooking after a preset interval and / or at a desired set time. Another related object of the present invention is to provide a system with a sensor portion that can be controlled to vary this heating rate with a constant level or time after achieving a degree of cooking after a preset interval and / or at a desired set time.

It is another object of the present invention to provide a grill control system that includes one or more control portions capable of detecting overcooking or burning of food. Accordingly, a related object of the present invention is to provide a system with one or more sensors capable of detecting such overcooking or burning by monitoring the level or height of the food in the container, the mass or volume of the food in the container, and / or the temperature of the food. It is. Another related object of the present invention is to provide a system with a control portion that can take one or more preset control actions to prevent such overcooking or burning, to compensate for mistakes in various set points provided by the user, and the like.

Various grill control systems in accordance with the present invention provide numerous benefits. Firstly, this grill control system allows a user or cook to, for example, evaporate or otherwise remove during the desired set level or height and / or the desired mass of food remaining in the container when cooking is complete. It is possible to set a desired set point of his or her cooking such as a desired set level or height of excess moisture and / or a set mass. The control system may preferably be arranged to allow the user to easily set various set points, for example by adjusting the sensor portion and / or control portion of such a system. Second, the grill control system monitors the degree of cooking by sensing the level and / or mass of food remaining in the container and the level and / or mass of food remaining in the container approaches and / or reaches the desired set level and / or mass. At the moment, or alternatively, when the desired amount of excess moisture is evaporated or otherwise removed from the food. Third, the user may stop cooking when the food level and / or mass approaches and / or reach this set point, e.g. by shutting off the energy supply to the heating portion of the grill, while the food is too warm while keeping the food warm. Take one or more preset control actions by reducing the energy supply to the heating portion, alerting the user, etc. to avoid ripening. Fourth, the user may use the grill control system to complete cooking after the set time and / or preset time, thereby reducing the level or height and / or mass of the food to the set point and allowing the food to be set at the set time. Cook to be prepared and served. The grill control system may detect whether the food is overcooked or burned by sensing the level (or height), mass, and / or temperature of the food and / or container, thereby causing one or more preset control actions to be taken, To compensate for mistakes in the various set points provided by the user. In addition, the user may utilize this grill control system and select various heating patterns to prepare food after a set time or a range of preset times, or improve the aroma and taste of such food. In addition, the grill control system allows the user to monitor the level (or height), mass, and / or temperature of food in the container and use it for various other purposes.

Various grill control systems of the present invention may be used for a variety of applications. For example, the grill control system may be a variety of conventional fixed and / or movable gases and / or electric grills, ranges, ovens, stoves, burners, and / or other designed to provide thermal energy for cooking various foods. It may also be incorporated into cookware or equipment. Such control systems may also be incorporated into various food-processing equipment designed to apply vacuum to the equipment with or without heating, thereby evaporating excess moisture from the food. In addition, the control system may be used in conjunction with various reactors and / or processors for non-food that may remove excess moisture from the non-food during chemical reactions and / or physical processing of the non-food. Such control systems may also be applied to various chemical reactors designed for the chemical reactions (including their phase changes) of various reactants, which may involve changes in the mass and / or volume of the reactants.

Various exemplary aspects and / or embodiments of the grill control system and method for the present invention will now be described, and these aspects and / or embodiments may represent only other forms. However, such grill control systems and their methods of the present invention may be implemented in many other different forms and, therefore, should not be construed as limited to the following aspects and / or embodiments illustrated herein. Rather, various illustrative aspects and / or embodiments described herein are provided to make this disclosure thorough and complete, and to fully convey the scope of the invention to those skilled in the art.

In one aspect of the invention, a grill control system may be provided for monitoring the mass of food disposed in a container and heated by a heating portion of the grill comprising a body comprising a top and bottom surfaces.

In one exemplary embodiment of this aspect of the invention, the grill control system may comprise a sensor portion and a control portion, the sensor portion being operatively connected with the heating portion, measuring the mass of the object to be placed on the heating portion and It may also include one or more mass sensors that produce a sense signal that may represent the mass of the subject. In one example, the control unit receives the sensing signal from the sensor and evaluates the mass of the food from the first sensing signal representing the first mass of the container without food and the second sensing signal representing the second mass of the container containing the food. And by heating the monitor may be arranged to monitor the mass of the food while it is being heated. In another example, the control unit receives multiple sensing signals from sensors for multiple masses, calculates the difference between two of these masses as the difference between two of these sensing signals, and while heating the container by the heating unit. It may be arranged to monitor the difference. In another example, the control unit resets the zero point of the mass sensor and adjusts it to the mass of the food-free container, receives a detection signal from the sensor indicating the mass of the food, and adjusts the mass of the food while heating the container by the heating unit. It may be arranged to monitor.

In another exemplary embodiment of this aspect of the invention, the grill control system may comprise a sensor portion and a control portion, the sensor portion being operatively connected to the body, measuring the mass of the object disposed on the upper surface of the body, It may also include one or more mass sensors arranged to generate a sense signal indicative of the mass of such an object. In one example, the control unit receives a sensing signal from such a sensor and evaluates the mass of the food from the first sensing signal representing the first mass of the container without food and the second sensing signal representing the second mass of the container including food. And by means of a heating portion may be arranged to monitor the mass of the food while heating such containers. In another example, the control unit receives multiple sensing signals from sensors for multiple masses, calculates the difference between two of these masses as the difference between the two of these sensing signals, and while heating the container by the heating unit. It may be arranged to monitor the difference. In another example, the control unit resets the zero point of the mass sensor to the mass of the container without food, receives a detection signal from the sensor indicating the mass of food, and loads the mass of food while heating the container by the heating unit. It may be arranged to monitor.

Embodiments of this aspect of the invention may include one or more of the following features.

The mass sensor may be arranged above, below, between the heating sections, and / or on the side. Alternatively, such mass sensors may be disposed above or below the top surface of the body, between the top and bottom surfaces, below the bottom surface, and the like. In addition, the mass sensor may also be arranged to measure continuously, intermittently, or only in response to a user's command.

In another aspect of the present invention, a grill control system may be provided to monitor the level of food contained within a container and heated by a heating portion of the grill including the body.

In one exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. The sensor portion may comprise one or more level sensors positioned outside the container in the off position, inserted into the food in the container in the on position, and arranged to generate a sensing signal indicative of the level of the food in the container. The control unit may be arranged to receive a sense signal from the sensor and to monitor the level of food in the container while being heated by the heating unit.

In another exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. This sensor part is located out of the container toward the main body in the off position, out of the container in the on position and away from the main body, and detects a sensing signal indicative of the level of food in the container in the on position. It may also include one or more level sensors arranged to generate. The control unit may be arranged to receive a sensing signal from the sensor and to monitor the level of food in the container while the container is heated by the heating unit.

Embodiments of this aspect of the invention may include one or more of the following features.

This level sensor is connected and supported to be detachable to the inner and / or outer wall of the container. The level sensor may be arranged to float over food or to immerse into a container. The level sensor may be arranged to measure continuously, intermittently, or only in response to a user's command. The control unit may also be arranged to receive the sensing signal wired or wirelessly.

In another aspect of the present invention, the grill control system may be provided to set a set point corresponding to the degree of food cooking desired by the user through heating of the food disposed in the container by the grill.

In one exemplary embodiment of an aspect of the present invention, the grill control system may include a sensor unit and a control unit. The sensor unit measures a first amount of food disposed in the container and / or a second amount of container receiving food therein, arranged in operative connection with the container and / or at least part of the grill. And one or more sensors arranged to generate a sense signal indicative of one or more such quantities. In one example, the control unit may be arranged to receive a plurality of sensing signals from such a sensor, receive an input command signal from a user, and set the input command signal as this set point. In another example, the control unit may also be arranged to receive a plurality of sensing signals from a sensor, receive an input command signal from a user, and set one of the sensing signals measured simultaneously while receiving the input command signal as a set point. In another embodiment, the control unit may be arranged to receive a plurality of sensing signals from a sensor, receive an input command signal from a user, and set one of these sensing signals indicated by the input command signal as a set point. In another example, such control receives an input command signal from a sensor, receives two or more sense signals from the sensor, calculates a difference between two of these sense signals indicated by the input command signal, and calculates the difference. It may be arranged to set to a set point.

In another exemplary embodiment of this aspect of the invention, the grill control system may have an input, a sensor, and a control. The sensor portion measures a first amount of food disposed in the container and / or a second amount of container receiving food therein, arranged in operative connection with the container and / or at least a portion of the grill, and at least one such amount. The input may receive an input command signal from a user, while the input may include one or more sensors arranged to generate a sense signal indicative of the signal. In one example, such a control receives a plurality of sensing signals from a sensor, receives an input command signal from a user through such an input, evaluates the time of receiving the input command signal, and among these sensing signals measured at that time. It may be arranged to set one as a set point. In another example, the control unit is arranged to receive a plurality of sensing signals from a sensor, to receive such an input command signal from a user by an input unit, and to set one or more of the sensing signals indicated by the input command signal as a set point. May be In another example, the control unit receives an input command signal from a user by an input unit, receives two or more sensing signals from a sensor, calculates a difference between two of these sensing signals indicated by the input command signal, and It may be arranged to set the difference to a set point.

Embodiments of this aspect of the invention may include one or more of the following features.

The amount may be the mass of food, the mass of food and containers, the level of food in the containers, and the like. The degree of cooking may be the mass of food remaining in the container after cooking or the mass of food evaporated until the end of cooking. The control unit may be arranged to receive this sensing signal wirelessly or wired. The sensor may be arranged to measure this amount continuously, intermittently, only as a response to a user command, or the like. The control member may be arranged to store the set point at least temporarily in its storage unit.

In another aspect of the invention, the grill control system may be provided for detecting the degree of food cooking that is cooked through heating by a heating portion of the grill, the body being disposed in the container and having a body having an upper side and a lower side.

In one exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. The sensor portion may include one or more sensors operatively connected to this portion of the grill and arranged to monitor the amount of food in the container. The control unit is arranged to receive the initial amount of food before heating and the first amount of food after heating, compare this initial amount with the first amount, and detect the degree of cooking of the food from the difference between the initial amount and the first amount. May be

In another exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. The sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of the object disposed over the heating portion of the grill. In one example, the control unit receives from the sensor an initial mass of the container and the food before heating and a first mass of the container and the food after heating and compares this initial mass with the first mass and between the initial mass and the first mass. It may be arranged to detect the degree of cooking of the food from the difference. In another example, the sensor portion may also include one or more mass sensors operatively connected with the body of the grill and arranged to monitor the mass of the object disposed over the body of the grill.

In another exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. The sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of the object disposed over the heating portion of the grill. The control unit receives the mass of the container with and without food, calculates the mass of the food in these containers from the difference in mass, evaluates the initial mass of food before heating and the first mass of food after heating May be arranged to compare the initial mass of the food to the first mass and to detect the degree of cooking of such food from the difference between the initial mass and the first mass of the food. The sensor portion may instead include one or more mass sensors operatively connected to the body of the grill and arranged to monitor the mass of the object disposed on the body of the grill.

In another exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. The sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of the object disposed over the heating portion of the grill. This control resets the zero point of the mass sensor to match the mass of this container without food, receives the initial mass of food before heating and the first mass of food after heating, and matches the initial mass of food with the first mass of food. Compare, and detect the degree of cooking of the food from the difference between the initial and first mass of the food. The sensor portion may instead include one or more mass sensors operatively connected to the body of the grill and arranged to monitor the mass of the object disposed over the body of the grill.

In another exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. Such a sensor portion may comprise one or more level sensors operatively connected to the container and arranged to monitor the level of food in the container, but such controls may include an initial level of such food in the container before heating and a first level of food after heating. And may compare the initial level of food with the first level of food, and detect the degree of food cooking from the difference between the initial and the first amount.

In another exemplary embodiment of this aspect of the invention, the grill control system may similarly include a sensor portion and a controller. The sensor portion may comprise one or more temperature sensors operatively connected to the food and / or the container and arranged to directly or indirectly monitor the temperature of the food in the container. The control unit may be arranged to receive the temperature of the food in the container and to detect the degree of food cooking therefrom.

Embodiments of this aspect of the invention may include one or more of the following features.

The mass sensor may be disposed above, below, in between and / or on the heating side. Such a mass sensor may be disposed above or below the upper surface of the body, between the upper surface and the lower surface, below the lower surface, or the like. The mass sensor may be measured continuously, intermittently, only in response to a user command, or the like. The level sensor may be arranged to be connected to and supported by the inner and / or outer walls of the container so as to be removable. The level sensor may also be arranged to float over food or to immerse into a container. The level sensor may be measured continuously, intermittently, only in response to a user command, or the like. The control unit may be arranged to receive the detection signal wirelessly or wired. The temperature sensor may be fixedly or detachably connected to various internal and / or external parts of the container, arranged to be submerged in food, and the like.

In another aspect of the present invention, a grill control system may be provided for detecting the remaining degree of cooking of the cooked food through heating by a heating portion of the grill, which is arranged in a container and defines a body having an upper side and a lower side.

In one exemplary embodiment of this aspect of the invention, the grill control system may include a sensor portion, an input portion, and a control portion. The sensor portion may comprise one or more sensors operatively connected to this portion of the grill and arranged to monitor the amount of food in the container that changes during cooking over time. The input may be arranged to receive a set point and / or an input signal, while the input signal is arranged to indicate one of these multiple quantities, while the set point is arranged corresponding to the degree of cooking desired by the user. The control unit receives a set point and / or an input signal from the input, a first amount of food after heating from such a sensor, compares the set point with the first amount, and determines the difference between the set point and the first amount. It may be arranged to detect the remaining amount of such cooking.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. Such sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of the object placed over the heating portion of the grill, which mass varies during cooking over time. The input may be arranged to receive a set point and / or an input signal, wherein the control receives the set mass and / or the input signal from the input, a first mass of food after heating from the sensor, and sets the first mass to the set mass. , And may be arranged to detect the remaining degree of cooking by the difference between the set mass and the first mass, while the set mass corresponds to the degree of cooking desired by the user and the input signal is one of a plurality of masses. It is arranged to specify as a set point. The sensor portion may instead include one or more mass sensors that are operatively connected to the body of the grill and arranged to monitor the mass of the object disposed on the body of the grill, the mass changing during cooking over time.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. Such a sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of the object placed over the heating portion of the grill, which mass varies during cooking over time. The input may be arranged to receive the set mass and / or the input signal, the set mass corresponding to the degree of cooking desired by the user, and the input signal is arranged to designate one of the plurality of masses as the set point. The control unit receives the mass of the container with and without food from the sensor unit, calculates the mass of the food in the container from the difference between the masses, and sets the set mass and / or the input signal from the input unit to It may be arranged to receive the first mass from the sensor, compare the first mass with the set mass, and detect the remaining amount of cooking from the difference between the set mass and the first mass. Instead, the sensor portion may comprise one or more mass sensors operatively connected to the body of such grill and arranged to monitor the mass of an object placed on the body of the grill, which mass may change during cooking over time. have.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. Such a sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of the object placed over the heating portion of the grill, the mass may change during cooking over time. Such an input may be arranged to receive a set mass and / or an input signal, the set mass arranged to correspond to the degree of cooking desired by the user and the input signal arranged to designate one of the plurality of masses as this set point. The control unit resets the zero point of the mass sensor to match the mass of the container without food, receives the set mass and / or input signal from the sensor unit, receives the first mass of food after heating, and removes the set mass of food. It may be arranged to compare with one mass and to detect the remaining degree of cooking from the difference between the set and the first mass. The sensor portion may instead include one or more mass sensors that are operatively connected to the body of the grill and arranged to monitor the mass of the object disposed on the body of the grill, the mass changing during cooking over time.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. Such sensor portion may comprise one or more level sensors operatively connected to the container and arranged to monitor the level of food in the container. The input may be arranged to receive a set level and / or an input signal, the set level corresponding to the degree of cooking desired by the user and the input signal arranged to designate one of these levels as a set point. The control unit receives a set level and / or an input signal from the sensor, receives a first level of food after heating, compares the set level of food with the first level of food, and compares the difference between the set level and the first level. It may be arranged to detect the remaining degree of cooking.

Embodiments of this aspect of the invention may include one or more of the following features described in combination with the previous aspect of the invention. It will be appreciated that in both aspects of the invention the sum of the remaining and desired degrees of such cooking is equal to the difference between the initial amount and the present amount of food in the container.

In another aspect of the invention, a grill control system may be provided to evaluate the mass of food during multiple steps of cooking food with one or more heating portions of the grill.

In one exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. Such a sensor portion may comprise one or more mass sensors operatively connected with the heating portion of the grill and arranged to monitor the mass of food in one of the plurality of containers, the mass of which varies during cooking over time. The control unit receives the first mass of food disposed in the first container, at least temporarily stores the first mass therein, and stores the first mass as the mass of food in the second container after the food has been moved to the second container. It may be arranged to determine.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. The sensor portion may be arranged to be operatively connected to the heating portion of this grill and to monitor the mass of food in the container, and the mass may change during cooking over time. The control unit receives the first mass of food in the container disposed above the first heating unit, at least temporarily stores the first mass therein, and the second heating unit after the container is moved from the first heating unit to the second heating unit. It may be arranged to determine the mass of the food in the container disposed above as the first mass.

Embodiments of this aspect of the invention may include one or more of the following features.

The control unit may calculate the mass of the food from the difference between the mass of the container and the total mass of the container and the food. The control unit may use the total mass instead of the food mass. The control unit may calculate another container mass to obtain a food mass. The control unit may reset the zero point of the mass sensor of the second heating unit and set it to the container mass.

 In another aspect of the present invention, a grill control system is provided to control food cooking by grilling based on a set point arranged to correspond to a degree of cooking of a food desired by a user.

In one exemplary embodiment of this aspect of the invention, the grill control system may include a sensor unit and a control unit. The sensor portion may be operatively connected to the grill and / or portions of the container and may include one or more sensors arranged to monitor the variable to assess the degree of cooking of the food. The control unit receives the variable from the sensor unit, receives this set point from the user and / or sensor unit, at least temporarily stores the set point therein, compares the variable with the set point, and indicates that the variable has reached the set point. It may be arranged to perform one or more preset control operations when. Alternatively, the controller may be arranged to perform one or more preset control operations when the variable approaches a set point within a preset range.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. While the input may be arranged to receive an input signal, such a sensor portion may be configured to operatively connect one or more sensors to the container and / or portions of the grill and to monitor variables to evaluate the degree of cooking of such food. It may also include. The control unit receives a plurality of variables from the sensor unit, selects a set point from one of the plurality of variables specified by the input signal, at least temporarily stores the set point therein, compares the variable with the set point, May be arranged to perform one or more control operations when the set point is reached. Alternatively, the controller may be arranged to perform one or more preset control actions when the variable approaches a set point within a preset range.

Embodiments of this aspect of the invention may include one or more of the following features.

These variables may correspond to the mass of the food, the mass of the container in which the food is, the level of the food, and / or the temperature of the food. The control operation may generate an acoustic or visual warning signal, reduce the heat supply for cooking, terminate the heat supply, and the like.

In another aspect of the invention, a grill control system may be provided for adjusting the heating pattern of the heating portion of the grill for cooking food.

In one exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. The sensor unit may include one or more sensors arranged to monitor the variable to assess the degree of cooking of the food. The input unit may be arranged to receive from the user a set interval at which cooking is completed and / or a set time at which cooking is completed, and to receive a set point corresponding to the degree of cooking desired by the user when the variable reaches the set point. In one example, the control unit receives a set interval and / or set time from an input, receives a set point from the input as well as receives a variable from a sensor, and supplies food to complete cooking within the set time and / or set interval. May be arranged to determine a constant degree of heat supply. In another example, the control unit receives a set interval and / or set time from such an input, receives a variable from a sensor, receives a set point from the input, and feeds the food to complete cooking at and / or within the set interval. May be arranged to determine a time course of multiple rates of heat supply.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. Such sensor portion may comprise a number of sensors arranged to monitor one or more variables to assess this degree of cooking of the food, one of which is a temperature sensor arranged to measure the temperature of the food. The input unit may be arranged to receive from the user a set interval at which cooking is completed and / or a time at which cooking is complete, and also to receive a set point corresponding to the degree of cooking recommended by the user whose variable reaches the set point. The control unit receives the set interval and / or set time from the input, receives the variable and temperature from the sensor, receives the set point from the input, applies the heat supply at maximum speed to the food until the food boils, and at least at the set time. And at one or more of the set intervals to determine a time course of one or more rates of heat supply to food for completion of cooking.

Embodiments of this aspect of the invention may include one or more of the following features.

The time course may be continuous, extendable, or the like. The rate of heat supply may be a number with or without units, a range with or without units, and the like. The control operation is similar to that described heretofore.

In another aspect of the invention, the grill control system may provide to complete cooking of the food by heating by the grill up to and / or within the set interval, wherein the set timing represents the time when cooking is complete The set point corresponds to the degree of cooking desired by the user.

In one exemplary embodiment of the present invention, the grill control system may include one or more sensor units, one or more input units, and a control unit. Such sensor portion may include one or more sensors arranged to monitor one or more variables for assessing this degree of cooking of such food. The input unit may be arranged to receive a set point from a user and to receive at least one of a set interval at which cooking is completed and a time at which such cooking is completed. The control unit receives a set point and set interval and / or set time from the input, receives a variable from the sensor, receives a time course of multiple rates of heating from the input to such food, the rate of each heating in advance It is arranged to continue for a set period of time. In one example, the control unit may also be arranged to adjust one or more heating rates based on variables and set points to complete such cooking within the set time and / or set interval. In another example, the controller may be arranged to adjust one or more time periods based on variables and set points to complete cooking within the set time and / or set interval.

Embodiments of this aspect of the invention may include one or more of the following features.

These variables may be the mass of food in the container, the mass of the container containing the food therein, the level of food in the container, and the like. The controller may perform one or more control operations as described above when the variable reaches the set point or approaches the set point within a preset range.

In another aspect of the invention, a grill control system may be provided to avoid or prevent food from overcooking by being heated by the grill past a set point corresponding to the degree of cooking of the food desired by the user.

In one exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. Such sensor portion may include one or more mass sensors arranged to monitor the mass of the food and / or the mass of the container containing the food in the container while cooking the food. The control unit receives the set point from the user and / or input and monitors one or more such masses during cooking, when one of these masses reaches the set point and / or one of these masses is within the preset range. It may be arranged to perform one or more control operations when in proximity.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. The sensor unit may include one or more level sensors arranged to monitor the level of food in the container containing the food during cooking of the food. The controller may be arranged to receive a set point from an input and / or a user, and to perform one or more control operations when the level reaches the set point and / or when the level approaches the set point within a preset range.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. The sensor portion may include one or more temperature sensors arranged to monitor the temperature of the food disposed within the container containing the food and other temperatures of such container during cooking of the food. The control unit receives the set point from the input and / or the user, senses or monitors the temperature during cooking, when one of these temperatures reaches the set point and / or one of these temperatures approaches the set point within a preset range. May be arranged to perform one or more control operations.

Embodiments of this aspect of the invention may include one or more of the following features.

The controller may perform one or more control operations as described above when one of these temperatures can reach the set point and / or when the set point is within a preset range. The control unit may receive a preset range from the user and / or sensor unit or may also be arranged to calculate such a preset range.

In another aspect of the present invention, a grill control system may be provided to evaluate the validity of a set point indicative of the amount of food cooked by a grill desired by the user.

In one exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. Such sensor portion may include one or more sensors arranged to monitor the variable to assess the degree of cooking of the food during cooking. The control unit receives a plurality of variables from this sensor unit during the cooking period, receives a set point from the user and / or input unit, performs at least one comparison of the set point with one or more of the plurality of variables during this period, It may be arranged to evaluate the validity of the set point from the comparison and to perform one or more warning actions if the comparison is outside of a preset range.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. The sensor portion may include one or more sensors arranged to monitor the mass of the food and other masses of the container containing such food during cooking. The control unit receives this mass monitored by the sensor unit during the period, receives set points from the user and / or input unit, compares the set point with one or more such masses during the period, and the set point this time to the mass of the food. It may be arranged to perform one or more warning actions when outside of a preset range determined at least in part by.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. The sensor unit may include one or more level sensors arranged to monitor the level of food in the container containing the food during cooking. The control unit receives a plurality of levels monitored by the sensor unit during the period, receives such set points from the user and / or the input unit, compares one or more levels with the set point during the period, and before the set point begins cooking. It may be arranged to perform one or more warning actions when outside of a preset range determined at least in part by the level of the monitored food.

In another exemplary embodiment of this aspect of the invention, the grill control system may include one or more sensor units and a control unit. The sensor portion may comprise one or more temperature sensors arranged to monitor the temperature of the food disposed in the container containing the food and / or the other temperature of the container during cooking. The control unit receives a plurality of temperatures monitored by the sensor unit during the period, receives set points from the user and / or input unit, compares one or more such temperatures with the set point during the period, and before the set point begins cooking. It may be arranged to perform one or more warning actions when out of a predetermined range determined at least in part by the boiling temperature of such food.

Embodiments of this aspect of the invention may include one or more of the following features.

The alert operation may be to generate an acoustic or visual warning signal, invalidate the set point with or without waiting for a preset period of time, suggest a preferred range for the set point, and the like. The alert action may be performed in combination with the preceding control action.

Embodiments of this aspect of the present invention relating to various grill control systems may include one or more of the following features.

Food generally contains the ingredients and / or any fluids needed to make such food. The variables, amounts, and / or physical attributes of the system may indicate, for example, the mass of the food, the mass of the container containing the food therein, the level of food in the container, the temperature of the food and / or container, and the like. When these variables, quantities, and / or physical properties may be the mass of a container, the control unit resets the zero point of the mass sensor and adjusts it to the mass of the container, so that any mass measured by the sensor afterwards is dependent on the mass of the food in the container. It may correspond. Such variables, quantities, and / or physical attributes may be represented by any value with units, percentages or percentages without units, and the like. Mass, level, and / or temperature may also be replaced by percentages and / or percentages having no units. The control member may also be arranged to request the user to send a confirmation signal when the set point is outside the preset range. As mentioned above, the heating and / or heating may be replaced by suction (or by applying a vacuum) and / or suction or vacuum generating device, respectively. In addition, food and its ingredients and fluids may be replaced by non-food, while cooking may be replaced by treating such non-food.

In another aspect of the invention, a frame may be provided for the grill to heat a container having food disposed thereon by a heating portion.

In one exemplary embodiment of this aspect of the invention, the frame may comprise a frame body and one or more mass sensors. The frame body may be arranged to receive and support at least one portion of the container disposed at least around a portion of the heating portion. The mass sensor receives gravity from a container disposed directly below, below, directly above, above, and / or in the middle of the frame body and fixedly and / or detachably and disposed above the mass sensor and / or frame body, It may be arranged to measure the mass of the container from.

In another exemplary embodiment of this aspect of the invention, the frame may comprise a body and one or more mass sensors. The body defines a top side and a bottom side and receives and supports at least a portion of the container on the top side. The mass sensor is fixedly and / or detachably disposed above the top, below the top, between the top and the bottom, above the bottom, and / or below the bottom, and receives gravity from a container disposed above the mass sensor and / or the top. And the mass of the container from gravity.

In another aspect of the invention, a control or input panel may be provided for the grill to heat a container containing food by one or more plurality of heating portions.

In one exemplary embodiment of this aspect of the invention, such a control or input panel may comprise a panel, a first number of first switches, and a second number of second switches. The first switch may be disposed above the panel and each of the first switches may be arranged to indicate a first amount of food that is placed in the container prior to heating. The second switches may be arranged over the panel and each second switch may be arranged to indicate a second amount of food placed in the container after the heating is completed. The first number is substantially equal to the second number, each of the first and second numbers is substantially equal to the number of heating portions of the grill, and one of the first switches and one of the second switches is at least a plurality of heatings. Approach each of the parts and are operatively connected with them.

In another exemplary embodiment of this aspect of the invention, such a control or input panel may comprise a panel and a number of switches. Such switches may be disposed over the panel and each such switch may operate between two or more positions and be arranged to indicate a different amount of food disposed within the container at each position. In addition, each switch may also be arranged to be disposed proximate and operatively connected to the plurality of heating portions.

In another exemplary embodiment of this aspect of the invention, such control or input panel may comprise a panel, a plurality of switches, and one or more selectors. Multiple switches may be disposed above the panel, and each switch may be arranged to operate between two or more positions and to indicate a different amount of food disposed within the container at each position. The selector may be arranged to operate in two or more states, be operatively connected to one or more switches, and assign one or more switches to two or more such heating units in each state.

In another exemplary embodiment of this aspect of the invention, such control or input panel may comprise a panel and one or more switches. Such a switch is arranged directly above the panel and arranged to include at least one first portion and at least one second portion. This first portion may be arranged to operate between two or more locations and indicate different amounts of food disposed in the container at each location. This second portion may be arranged to operate between two or more states, be operatively connected to the first portion, and to effectively assign this first portion to each of the two or more heating portions in each state.

Embodiments of this aspect of the invention may include one or more of the following features.

The switches and / or portions may be a button, a handle, and a conventional device in which the user may select each of a number of positions and / or states. Such switches and portions may be arranged to operate between the positions and / or states, for example, by translation, rotation, pivoting, pressing, pushing, pulling, contacting, and the like.

In another aspect of the invention, one method may be provided for setting one or more set points by a grill control system for cooking food by grill.

In one exemplary embodiment of the invention, one method includes preparing one or more materials, placing a first portion of the material into the container to remain in the container after cooking, and measuring the amount of the first portion by the system Storing the amount in the system as a set point for cooking, and then adding one or more fluids for the food into the container to prepare the remaining ingredients and / or cooking.

In another exemplary embodiment of this aspect of the invention, one method includes preparing one or more fluids for food, placing a first portion of the fluid in the container to remain in the container after cooking, the first portion by the system Measuring the amount of, storing the amount in the system as a set point for cooking, and adding one or more ingredients for the food into the container to prepare the remaining fluid and / or cooking. .

In another exemplary embodiment of this aspect of the invention, one method comprises preparing at least one material and fluid for food, placing a first portion of each of the material and fluid in the container to remain in the container after cooking, the system Measuring the amount of the first portion by means of storing the amount into the system as a set point for cooking, and adding the remaining material and fluid into the container to prepare for cooking.

In another exemplary embodiment of this aspect of the invention, one method comprises preparing one or more materials and one or more fluids for food, placing all of these materials and fluids in the container, and after cooking by the system in the container Setting a first amount of material and / or fluid to remain, and storing the first amount in the system as a set point for cooking.

In another exemplary embodiment of this aspect of the invention, one method comprises preparing one or more materials and one or more fluids for food, placing all of these materials and fluids in the container, and after cooking by the system in the container Establishing a first percentage of remaining material and / or fluid, and storing the first percentage in the system as a set point for cooking.

In another exemplary embodiment of this aspect of the invention, one method comprises preparing one or more materials, placing a second portion of the material to be evaporated after cooking into the container, measuring the amount of the second portion by the system And storing this amount in the system as a set point for cooking, and adding the remaining ingredients and one or more fluids for food into the container to prepare for cooking.

In another exemplary embodiment of this aspect of the invention, one method includes preparing one or more fluids for food, placing a second portion of fluid to be evaporated in the container after cooking in the container, and by such a system Measuring the amount of the two portions, storing the amount in the system as a set point for cooking, and adding the remaining fluid and material for the food into the container to prepare for cooking.

In another exemplary embodiment of this aspect of the invention, one method comprises preparing at least one material and at least one fluid for food, placing a second portion of the material and fluid in the container to be left in the container after cooking. Measuring the amount of the second portion by the system, and storing this amount in the system as a set point for cooking, adding the remaining ingredients and fluids into the container to prepare for cooking. have.

In another exemplary embodiment of this aspect of the invention, one method comprises preparing one or more materials and one or more fluids for food, placing all of these materials and fluids in the container, out of the container after cooking by the system Setting a second amount of material and / or fluid to be evaporated, and storing the second amount as a set point for cooking in the system.

In another exemplary embodiment of this aspect of the invention, one method includes preparing one or more materials and / or one or more fluids for food, placing all of these materials and / or fluids in a container, by the system Setting a second percentage of such material and / or fluid to be evaporated out of the container after cooking, and storing the second percentage in the system as a set point for cooking.

Embodiments of this aspect of the invention may include one or more of the following features.

The method may include initiating and maintaining heating the container until the first amount reaches the set point, and then taking one or more preset control actions. Alternatively, the method may include initiating and maintaining heating the container until the second amount has evaporated out of the container and taking one or more preset control actions.

In another aspect of the invention, a method may be provided for evaluating the mass of food while cooking food using a grill control system.

In one exemplary embodiment of this aspect of the invention, the method comprises measuring the container mass of the container by a mass sensor of the system, placing the food in the container after the measurement, the total mass of food and the container with such a mass sensor Measuring the mass, initiating heating the container for cooking, and evaluating by the system the mass of food at this time during cooking by subtracting the container mass from the total mass at some time after initiation. have.

In another exemplary embodiment of this aspect of the invention, the method includes placing a container over a mass sensor of the system, resetting the zero point of this mass sensor to the mass of the container, placing the food in the container after the measurement. Measuring the mass of the food, initiating heating the container for cooking, and evaluating by the system the mass of such food at any time during cooking.

In another exemplary embodiment of this aspect of the invention, a method includes placing food in a container, measuring the total mass of food and the container with a mass sensor of the system, and initiating heating the container for cooking. And evaluating the mass of food evaporated at this time by subtracting the total mass from the total mass before initiation at some time after such initiation.

In another exemplary embodiment of this aspect of the invention, the method includes placing a container over a mass sensor of the system, resetting the zero point of such a mass sensor to the mass of the container, placing food in the container, Measuring the mass of the food by a mass sensor, initiating heating the container for such cooking, and at some time after initiating the mass of the food from the mass of the food before initiation, It may also include evaluating the mass.

In another aspect of the present invention, a method may be provided for evaluating the level of food inside a container while cooking food using a grill control system.

In one exemplary embodiment of this aspect of the invention, the method includes placing food in the container, inserting one or more level sensors of the system into the container, initiating heating the container for cooking, and cooking It may include evaluating the level of food with such a sensor at any time during the day.

In another exemplary embodiment of this aspect of the invention, a method includes placing food in a container, placing one or more level sensors of such a system outside the container, initiating heating the container for cooking, and At some time during cooking, the level sensor may include evaluating the level of the food by flattening the half moon shape of the food in the container.

In another aspect of the invention, a method may be provided for evaluating the mass of food during multiple procedures of cooking food using a grill control system for grilling.

In one exemplary embodiment of this aspect of the invention, the method includes placing food in a first container while evaluating an initial mass of food added to the first container by the system, the cooking of the desired food after cooking through the system. Receiving the set mass, initiating heating the first container for cooking, measuring the first mass of food left in the first container by the system, after but before cooking is completed, Moving the food from the first container to the second other container while maintaining the set mass and automatically resetting the first mass to the mass of the food located in the second container, followed by heating the second container for cooking Initiating the step, measuring the mass of food remaining in the second container, and mass of food remaining in the second container It may comprise the step of continuing the heating until the mass reached.

In another exemplary embodiment of the invention, the method includes operatively connecting a first sensor of the system with a first heating part of the grill and a second sensor of the system with a first heating part of the grill. Placing the container on or directly above, placing the food in the container, measuring the initial mass (or level) of the food and / or container containing the food in the container with the first sensor, after cooking through the system Receiving a set mass (or level) of the desired food, initiating heating the container for cooking with a first heating portion, measuring a first mass (or level) of food remaining in the container with a first sensor Afterwards, but before cooking is complete, the container is transferred from the first heating section to the second heating section while maintaining both the set mass and the first mass of this system. Moving, starting heating the container for cooking with a second heating portion, measuring the mass of food remaining in the container with the second sensor, and until the mass of food remaining in the container reaches the set mass. Maintaining such heating may be included.

In an exemplary embodiment according to this aspect of the invention, the method comprises placing the food in the container, while measuring the initial mass of food added to the container by the system, the set mass of the desired food after cooking by the system. Receiving, initiating heating the container for cooking, subsequently evaporating at least a portion of the food out of the container by heating, adding more food to the container while maintaining the set mass of the system, and Measuring the mass of food remaining in the container, and maintaining such heating until the mass of food remaining in the container reaches the set mass.

Embodiments of this aspect of the invention may include one or more of the following features.

Measuring the initial mass may include measuring a first container with and without food and resetting the zero point of the system to the mass of the first container. This measuring step may be performed continuously, at intervals, as appropriate. The method may include repeating the initiation, measurement, and maintenance of steps. The method may also include taking one or more preset control actions after continuing.

In another aspect of the invention, a method of detecting the degree of cooking food in a container may be provided.

In one exemplary embodiment of this aspect of the invention, the method comprises measuring the amount of food with a mass sensor, placing the food in the container after the measurement, initiating heating the container for cooking, during heating Monitoring the change in amount with time by the mass sensor, thereby detecting the degree of cooking. The measuring and disposing step may be replaced by disposing food in the container and thereafter measuring the amount of food and / or container with a mass sensor after placement.

In another exemplary embodiment of this aspect of the invention, the method includes placing food in the container, measuring the mass of the food and the container with a mass sensor, initiating heating the container for cooking, and heating Monitoring the change in mass over time with the mass sensor, thereby detecting the degree of cooking.

In another exemplary embodiment of this aspect of the invention, the method comprises measuring the container mass of the container with a mass sensor, placing the food in the container, measuring the total mass of the food and the container with the mass sensor, Obtaining the food mass by subtracting the container mass from the mass, initiating heating the container for cooking, and monitoring the change in food mass over time with a mass sensor during heating, thereby monitoring the degree of cooking And may include detecting.

In another exemplary embodiment of this aspect of the invention, the method includes placing food in the container, measuring the level of the food in such container with a level sensor, initiating heating the container for such cooking, Monitoring the level change of the food over time with the level sensor during heating, thereby detecting the degree of cooking with the level sensor.

In another exemplary embodiment of this aspect of the invention, the method includes placing food in the container, measuring the temperature of the food and / or container with a temperature sensor, initiating heating the container for cooking, Monitoring the change in temperature using the temperature sensor during this heating, thereby detecting the degree of cooking with the sensor.

Embodiments of this aspect of the invention may include one or more of the following features.

This monitoring step may be performed continuously, at intervals, as appropriate.

In another aspect of the invention, a method may be provided for cooking food using one or more set points corresponding to a degree of cooking desired by a user using a grill control system.

In one exemplary embodiment of this aspect of the invention, the method includes selecting a variable to assess the degree of cooking, placing a food in a container and / or setting a set point for the variable thereafter, Initiating heating of the container for cooking, evaluating the degree by monitoring the variable using the sensor of the system, detecting when the variable reaches the set point with the sensor of the system, and And performing one or more control operations when approaching the set point within a preset range and / or when the variable reaches the set point.

In another exemplary embodiment of this aspect of the invention, the method includes selecting a variable to assess the degree of cooking, placing a food in the container and / or setting a set point for the variable thereafter, Initiating heating the container for cooking, evaluating this degree by monitoring the variable using a sensor of the system, detecting when the variable reaches the set point with the sensor of the system, and subsequently heating It may include the step of ending. In one example, terminating may be replaced with generating a warning signal and terminating heating. In another example, terminating may be replaced with generating a warning signal and reducing this heating. In an alternative example, this terminating step may be replaced by generating a warning signal, waiting for a preset period of time, and terminating heating if the user does not provide another input signal.

In another exemplary embodiment of this aspect of the invention, the method includes selecting a variable to assess the degree of cooking, placing a food in the container and / or setting a set point for the variable thereafter, Initiating heating of the container for cooking, evaluating this degree by monitoring a variable using a sensor of the system, detecting when the variable is approaching a set point within a preset range with a sensor of the system, And generating a warning signal. In one example, generating a warning may be replaced by reducing heating, ending heating when the variable reaches the set point. In another example, generating a warning may be replaced by generating a warning, reducing heating, and ending heating when the variable reaches the set point.

Embodiments of this aspect of the invention may include one or more of the following features.

Selecting a variable may include selecting mass, level, temperature, and the like as such a variable. The generating a warning may include generating an acoustic or video signal.

In another aspect of the present invention, a method of controlling heating and cooking using a grill control system may be provided.

In one exemplary embodiment of this aspect of the invention, a method includes placing food in a container, receiving a set time and / or set interval from a user by a system, initiating heating at a fixed rate, This may include heating the container for such cooking, and ending the heating at at least one of its time and after the interval. Terminating may also be replaced by performing one or more control operations at this time and / or after an interval.

In another exemplary embodiment of this aspect of the invention, a method includes placing food in a container, receiving a set time course of multiple heating rates for heating from a user through a system, the speed according to the set time course Initiating the furnace heating, thereby heating the container for cooking, and terminating the heating at that time and / or after an interval. Terminating may also be replaced by performing one or more control operations after this time and / or interval.

In another exemplary embodiment of this aspect of the invention, the method includes placing food in a container, receiving one or more set points corresponding to the degree of cooking desired by the user through the system, initiating such heating and Maintaining heating at a high rate until it boils, subsequently adjusting the heating until cooking reaches a set point, and terminating the heating. Terminating may also be replaced by performing one or more control operations after this time and / or interval.

Embodiments of this aspect of the invention may include one or more of the following features.

Receiving a time course may include receiving a continuous time course or receiving an incremental time course. Receiving a plurality of heating rates may also include receiving such rates in numbers, ranges, and the like. Adjusting may include maintaining or reducing heating. The method may also include performing one or more preset control operations.

In another aspect of the present invention, a method may be provided for completing cooking of a food at a set time interval by a grill control system to one or more set points corresponding to a degree of cooking desired by a user of the system.

In one exemplary embodiment of this aspect of the invention, the method includes selecting a physical attribute of the food corresponding to the set point, placing the food in the container, and initializing the initial value of this attribute of the food in the container by the system. Measuring, receiving a set interval and a set point from a user through the system, initiating heating for cooking of the food, sensing a first value of an attribute remaining in the container at a first timing by the system, Evaluating a second value of the property of the food evaporated by the system to reach the set point from an initial and first value of the property of the food, calculating the first interval by the system from the first timing to the end of the set interval Properties of the first interval and food by the system to reach the set point, and to the end of the set interval Adjusting the heating based on the second value of.

In another exemplary embodiment of this aspect of the invention, the method includes selecting a physical property of the food corresponding to the set point, placing the food in the container, and initializing the initial value of this property of the food in the container by the system. Measuring, receiving a set interval and a set point from a user through the system, receiving a set time course of a plurality of heating rates for heating from the user through the system, wherein each heating rate is a predetermined period of time. Receiving, arranged to last for a period of time, initiating heating for cooking of the food, sensing a first value of an attribute remaining in the container at a first timing by the system, from an initial and a first value of the attribute of the food Evaluate the second value of the property of the food being evaporated by the system to reach the set point Calculating, by the system, a first interval from the first timing to the end of the set interval, and heating by the system based on the first value and the second value of the property of the food to reach the set point until the end of the set interval. And adjusting one or more of the duration of the velocity. The adjusting may also be replaced by adjusting one or more of the heating rates of the heating based on the first value and the second value of the property of the food by the system to reach the set point until the end of the set interval.

Embodiments of this aspect of the invention may include one or more of the following features.

Selecting may include selecting, as attributes, the mass and / or level of food in the container. The method may include performing one or more control operations after reaching the set point. The measuring may include sensing the total mass of such food and containers. The calculating may include warning the user that it is impossible to complete cooking within the set interval provided by the user. The initiating step may also be followed by waiting for the food to boil. The method may also include repeating sensing, evaluating, calculating, and adjusting until the attribute of the food in the container reaches the set point.

In another aspect of the invention, a method may be provided for preventing overcooking of food by a grill control system.

In one exemplary embodiment of this aspect of the invention, a method includes placing food in a container, receiving a set mass (or level) from a user through such a system, initiating heating of the food for cooking of the food. Determining the mass (or level) of food in the container by the system, and when the mass (or level) of food remaining in the container approaches the set mass (or level) within a preset range. It may also include performing a control operation.

In another exemplary embodiment of this aspect of the invention, a method includes placing food in a container, receiving a set temperature from a user through such a system, initiating heating of the food for cooking of the food, the system Measuring the temperature of the food in the container, and performing one or more multiple control operations when the temperature of the food remaining in the container is arranged to approach the set temperature within a preset range.

Embodiments of the following aspects of the various methods of the invention may include one or more of the following features.

Food may refer to ingredients and / or fluids. The amount may refer to the mass of the food, the mass of the food and the container, the level of the food in the container, the temperature of the food, as well as other physical properties of such food that may change during the course of cooking. When the mass is chosen positive, the system may also be arranged to reset the zero point of the mass sensor to the mass of the container. This amount may be a value with units or a percentage or percentage without any units. That is, mass, level, and / or temperature may be replaced by ratios, percentages, and the like. The method may include requiring the user to provide a confirmation signal when the set point is outside the preset range. In the following, the heating may be replaced by applying a vacuum, and the food, ingredients, and / or fluid may also be replaced by some non-food. Similarly, cooking may be replaced with processing.

In another aspect of the invention, the grill control system may be provided to set a set point of cooking of food using the grill.

In one exemplary embodiment of this aspect of the invention, the grill control system provides one or more sensors, one or more controls to the system, detects the amount of food disposed over the heating portion of the grill and detects the amount of food during cooking. Operatively connecting such a sensor to a heating portion of the grill to generate a plurality of sensing signals for the operatively connecting the sensor to the controller such that the controller can store one of the sensing signals as a set point for cooking. It may also be made by a process comprising a step.

In another exemplary embodiment of this aspect of the invention, the grill control system provides such a system with one or more sensors, one or more inputs, and one or more controls, sensing the amount of food disposed on the heating portion of the grill. And operatively connecting this sensor to a heating portion of the grill to generate a plurality of sensing signals for the amount of food during cooking, arranging such inputs to receive input command signals, and controlling the inputs to such inputs and sensors. And operatively connecting to, arranging the control to assign one of these sensing signals indicated by the input command signal from the input as a set point for cooking.

In another aspect of the invention, a grill control system may be provided to evaluate the amount of food while cooking the food using the grill.

In one exemplary embodiment of this aspect of the invention, the grill control system provides one or more sensors and one or more controls to such a system, sensing the amount of food disposed on the heating portion during cooking and indicating the amount of food. Operatively connecting such a sensor to a heating portion of the grill to generate a sense signal, and by a process comprising operatively connecting the sensor to the controller such that the controller processes and / or stores the sense signal. You may lose.

In another exemplary embodiment of this aspect of the invention, the grill control system provides the system with at least one mass sensor and at least one control, sensing the mass of food disposed on the heating portion during cooking and adjusting the amount of food. Operatively connecting the sensor to a heating portion of the grill to generate a sense signal for the sensor, and by the process comprising operatively connecting the sensor to the controller such that the controller processes and / or stores the sense signal. It can also be made.

In another exemplary embodiment of this aspect of the invention, the grill control system provides the system with one or more level sensors and one or more controls, for sensing the amount of food disposed in the container during cooking and for the level of the food. Operatively connecting this level sensor to a container for such food to generate a sense signal, and operatively connecting the sensor to the control such that the control process and / or store the sense signal. Can be made by

In another exemplary embodiment of this aspect of the invention, the grill control system provides one or more level sensors and one or more controls to such a system, allowing the user to place a half moon portion of food disposed in the container and over the heating portion during cooking. Placing the sensor alongside the heating portion of the grill to flatten multiple indications of the sensor on the sensor and generate a sensing signal for the amount of this flattened food, wherein the control process and / or store the sensing signal. May be made by a process comprising operatively connecting a sensor to a control unit.

In another aspect of the invention, a grill control system may be provided to evaluate the mass of food during multiple steps of cooking food by one or more heating portions of the grill.

In one exemplary embodiment of this aspect of the invention, the grill control system provides one or more mass sensors, inputs, and controls to such a system, sensing the mass of food disposed on the heating portion and amount of such food. Operatively connecting this sensor to a heating unit to generate a sense signal for the sensor, arranging the input unit to receive an input command signal, and set mass corresponding to the desired degree of cooking via the mass sensor and / or input unit. Arranging such a control unit to receive the control, providing a storage unit in the control unit and arranging at least temporarily storing the set mass and the mass of food in the storage unit when the food is removed from the heating unit. Can be made by

In another exemplary embodiment of this aspect of the invention, a grill control system is provided with a plurality of heating portions in a grill, a plurality of mass sensors, an input portion, and a control portion in the system, disposed above each heating portion. Operatively connecting one or more of these mass sensors to each of the heating units to sense the mass of the food and generate a sensing signal for the mass of the food, arranging the inputs to receive the input command signal, the mass sensor and / or Or receiving, by the input unit, a set mass corresponding to a desired degree of cooking and storing the mass of food disposed above each heating unit and a set point set for each heating unit, the food for one of the heating units Arranging the control unit to move or assign a mass and a set point of the second heating unit to another heating unit. It can also be made by process.

In another aspect of the present invention, a grill control system may be provided for detecting the degree of cooking of food disposed within a container.

In one exemplary embodiment of this aspect of the invention, the grill control system provides one or more sensors and controls to such a system, placing such a container with food over a heating portion of the grill, food in the container during cooking. Operatively connecting the sensor to the container and / or heating to detect the amount of and generate a detection signal for the amount of food over time, the detection signal being received from the sensor and controlled by the controller from time to time. And evaluating a change in the amount of food according to the method, and detecting a degree of cooking of the food from the change by the controller.

In another exemplary embodiment of this aspect of the invention, the grill control system includes providing one or more mass sensors and one or more controls to the system, placing a container with food over a heating portion of the grill, in a container during cooking. Operatively connecting the mass sensor to the heating unit to sense the mass of the food and generate a sense signal for the mass over time, receiving such sense signal from the sensor and changing the mass over time from the sense signal by the controller It may be made by a process comprising the step of evaluating, detecting the degree of cooking of such food from the change by the control. The operatively connecting step may be replaced by operatively connecting the mass sensor to the heating unit to sense the mass of the food and the container during this cooking and to generate a sense signal for the mass over time.

In another exemplary embodiment of this aspect of the present invention, the grill control system includes providing one or more level sensors and one or more controls to the system, placing a container with food over a heating portion of the grill, within the container during cooking. Detecting a level of the food being placed and generating a detection signal for the level over time, receiving a detection signal from the sensor and evaluating a change in the level of the food over time from the detection signal by the controller, by the controller It may be made by a process comprising detecting the degree of cooking of the food based on the change.

In another exemplary embodiment of this aspect of the present invention, a grill control system includes providing one or more temperature sensors and controls to the system, placing a container with food over a heating portion of the grill, and preparing food in the container during cooking. Sensing temperature and generating a sense signal for temperature over time, receiving this sense signal from a sensor and evaluating a change in temperature over time based on the sense signal by the control, food from the change by the control It may be made by a process comprising the step of detecting the degree of cooking.

In another aspect of the invention, a grill control system may be provided for cooking food to one or more set points corresponding to the degree of cooking desired by the user of the grill.

In one exemplary embodiment of this aspect of the invention, the grill control system comprises providing one or more sensors, inputs, and controls to such a system, the sensors being arranged to monitor a variable reflecting the degree of cooking, the sensor And / or arranging the control unit to receive a set point of the variable corresponding to the desired degree of cooking from the input unit, monitoring the variable and the set point and taking one or more control actions when the variable approaches the set point within a preset range. It may also be made by a process comprising the step of arranging the control unit. The final arranging may be replaced by arranging the control unit to monitor these variables and set points and take one or more control actions when the variables reach the set points.

In other aspects of the invention, other grill systems may also be provided to control the heating and cooking of the food.

In one exemplary embodiment of this aspect of the invention, the grill control system provides one or more sensors, inputs, and controls to such a system, arranging sensors to monitor variables reflecting the degree of cooking, input Arranging the input to receive a command signal, arranging the control to receive a set time and / or set interval from the sensor and / or input, and arranging the control to receive a constant rate of heating by the sensor and / or input. And performing one or more control actions at the set time and / or after the set interval. The final arranging may also be replaced by arranging the control to estimate a constant or fixed rate of heating to complete cooking up to the set time and / or within the set interval.

In another exemplary embodiment of this aspect of the invention, the grill control system includes providing one or more sensors, inputs, and controls to the system, arranging sensors to monitor variables reflecting the degree of cooking, input commands Arranging an input to receive a signal, arranging the control to receive a set time and / or a set interval through the sensor and / or input, a time course of multiple speeds of heating by the sensor and / or input. And arranging the control unit to receive, and performing one or more control operations at and / or after the set interval. Similarly, the final arranging step may be replaced by arranging the control unit to apply heat at a high rate until the food boils, and then adjusting the heating until the cooking reaches the set point.

In another aspect of the invention, a grill control system may be provided that completes cooking of food at a set point corresponding to the degree of cooking desired by the user of the grill at a set interval.

In one exemplary embodiment of this aspect of the invention, the grill control system provides one or more sensors, inputs, and controls to such a system, arranging sensors to monitor variables reflecting the degree of cooking, input Arranging an input to receive a command signal, arranging the control to receive a set point and a set interval via the sensor and / or input, determining the degree of cooking from the initial value and the first value of the variable monitored by the sensor. Arranging the control unit to evaluate and adjust the heating by the grill to reach the set point until the end of the set interval, and when the variable approaches the set point within a preset range and / or when the variable reaches the set point. It may be made by a process comprising performing a control action.

In another exemplary embodiment of this aspect of the invention, the grill control system provides one or more sensors, inputs, and controls to such a system, arranging sensors to monitor variables reflecting the degree of cooking, input Arranging an input to receive a command signal, arranging the control to receive a set point and set interval via the sensor and / or input, receiving a time course of multiple rates of such heating by the sensor and / or input. Arranging the controls such that each heating rate is arranged to last for a preset duration, by means of variables monitored by the sensor over time to reach the set point up to the end of the set interval. One of the duration of the heating rate based on the degree of cooking determined Arranging the control unit to adjust the anomaly, and performing one or more control actions when the variable approaches the set point within a preset range and / or when the variable reaches the set point. It may be. The final arranging may be replaced by arranging the control to adjust this heating rate based on the degree of cooking determined by the variables monitored by the sensor over time to reach the set point up to the end of the set interval. .

More product-by-process claims may also be generated by combining the preamble of the device claim with the body of the method claim. In addition, embodiments of these aspects of the present invention with respect to processes may employ one or more of the following features set forth in conjunction with various systems and portions thereof and / or various methods for controlling such aspects of the systems and portions of the present invention. It may also include.

As used herein, the term "grill" collectively refers to any grill, range, stove, oven, or other utensil and / or equipment, all of which, for example, supply heat energy to food. Or by applying a vacuum to thereby remove excess fluid in the food through boiling and / or evaporation, thereby cooking and / or otherwise processing the food. Such "grills" may rely on conventional energy sources for generating thermal energy and / or vacuum, and therefore, whether the "grill" is via gas combustion, which is combusted by a heating unit comprising a conventional nozzle, the conductivity Whether by flowing electrical current through the heating unit, collecting solar energy and supplying this energy through the heating unit, providing electromagnetic waves of any wavelength and delivering these waves to food, creating a vacuum with conventional vacuum pulp, etc. It is not generally important to the scope of the invention whether or not it supplies thermal energy. The term "grill" within the scope of the present invention may include various food processing apparatuses and / or equipment capable of generating a vacuum around the food, with or without a heat energy supply, through which evaporates excess fluid. It may be. The term " grill " refers to various reactors and / or processors for non-food that can remove excess fluid through their chemical reactions and / or physical treatments from non-food, and changes in mass and / or volume. Reference may be made to various chemical reactors designed for the chemical reaction of various reactants (including their phase changes) that may be involved. It is understood that the "grill" may be provided as a fixed device, for example, fixedly connected to a kitchen, building, or the like, or alternatively may be provided as a mobile device.

"Food" generally means mixing one or more ingredients with one or more fluids, and the fluid may be added to the material for cooking separately from the material or the fluid may be extracted from the material during cooking. Thus, "food" may not be mixed, and may consist only of one of the materials and fluids. Examples of ingredients may include, but are not limited to, meat, fish, vegetables, grains, spices, herbs, and / or other edibles that may ordinarily be added to the material during cooking. Examples of such fluids may include, but are not limited to, water, aqueous liquid mixtures, oily liquid mixtures, and other liquids that are portions that may typically be added to these materials during cooking and may preferably evaporate at the end of cooking. Does not. When various grill control systems are applied to the non-food reactors and / or processors, such "food" is a product formed by, for example, suspensions, gels, colloids, chemical reactions and / or physical treatments, or other liquids and And / or "non-food" such as a solid mixture, may be substituted within the scope of the present invention. Similarly, "material" and "fluid" are replaced with one or more reactants within the scope of the present invention, where "fluid" is limited to reactants in a fluid state, examples of which are water, solvent, and / or other volatiles. It may include but is not limited to a substance. It is to be understood again that "food" and its "materials" and "fluids" are not limited to edibles, but "non-foods" are limited to non-edibles.

As used herein, “set point” may refer to one or more “set mass,” “set level or height,” “set temperature”, “set time” and “period of set time”, respectively. May be selected by the user or metered by the grill control system In particular, the "set mass" may refer to this mass of food in the container or the mass of the container containing the food therein, while the "set level" Or height may mean the level or height of the material, fluid and / or food in the container. Thus, such a "set level or height" may vary depending on the size of such container. May be the temperature of the food or the temperature of one of the various parts of the container, the “set time” being selected and / or selected by the user or the grill control system. Or it may be the time and / or timing being evaluated, while the “period of set time” may be an interval selected and / or evaluated by the user and / or the grill control system. It is understood that "set mass" may be used interchangeably with "set weight" as may be used interchangeably with "weight."

As used herein, "on", "on directly", and "on" are used interchangeably to refer to the manner in which objects are placed in contact or on a support or a defined length away from the support. Similarly, the terms "below", "below", and "immediately beneath" are also used interchangeably to refer to a support or a manner in which objects are placed apart by a defined length from below the support.

Unless defined otherwise in the following specification, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although the same or similar methods and articles as described herein can be used in the testing or practice of the present invention, suitable methods and articles are described below. All publications, patent applications, patents, and / or other references mentioned herein are incorporated by reference in their entirety. In case of any conflict, the present specification, including definitions, will control. In addition, the objects, methods, and examples are illustrative only and not intended to be limiting.

Other features and advantages of the invention will be apparent from the following detailed description and claims.

Brief description of the drawings

1A is a schematic graph of an exemplary relationship of change in temperature of a food as a function of time during cooking of the food according to the present invention.

1B is a schematic graph of an exemplary relationship of change in mass or weight of food as a function of time during cooking of the food according to the present invention.

2A is a schematic diagram of a procedure for directly setting set points and detecting such set points during cooking according to the present invention.

2b is a schematic diagram of a procedure for setting a set point indirectly from an initial point and detecting such set point during cooking according to the invention.

3A is a schematic diagram of an exemplary grill control system incorporated into a conventional grill according to the present invention.

3B is another schematic diagram of various parts of the exemplary grill control system shown in FIG. 3A in accordance with the present invention.

4 is a schematic diagram of an exemplary sensor section disposed directly above and in parallel with the grill top in accordance with the present invention.

5 is a schematic diagram of an exemplary container having different cross-sectional areas in accordance with the present invention.

6A is a schematic diagram of an exemplary sensor portion disposed away from the frame and heating portion of the grill according to the present invention.

6B is a schematic diagram of another exemplary sensor portion disposed above the heating portion of the grill according to the present invention.

6C is a schematic diagram of another exemplary sensor part disposed on the frame according to the present invention.

6D is a schematic diagram of another exemplary sensor part disposed on the support of the frame of the grill according to the invention.

6E is another exemplary sensor portion disposed below the frame of the grill according to the present invention.

6F is a schematic diagram of another exemplary sensor portion disposed on the top surface of a grill according to the present invention.

6G is a schematic diagram of another exemplary sensor portion disposed above the heating portion, below the upper surface on the grill according to the present invention.

6H is a schematic diagram of another exemplary sensor portion disposed below the heating portion of the grill according to the present invention.

7A is a schematic diagram of an exemplary control panel with a separate set button for each heating unit in accordance with the present invention.

7B is a schematic diagram of another exemplary control panel with a composite set button for each heating unit in accordance with the present invention.

FIG. 7C is a schematic diagram of another exemplary control panel with a selector and individual set buttons for each block of heating portions according to the present invention. FIG.

7D is a schematic diagram of another exemplary control panel having a center set button and a center selector in accordance with the present invention.

7E is a schematic diagram of another exemplary control panel with a selector of all heating parts and a central composite set button in accordance with the present invention.

7F is a simplified diagram of another exemplary control panel including a center selector and a center arrow key in accordance with the present invention.

Detailed Description of the Preferred Embodiments

The present invention generally relates to various control systems for conventional grills that can monitor and control heating or cooking operations of conventional grills. More specifically, the present invention sets the set point provided by the user directly or indirectly, monitors the degree of cooking of the food, detects the set point with various sensors and / or algorithms, and sets the food preset It relates to a grill control system which can end cooking when cooked to a point. The grill control system of the present invention may be incorporated into an existing grill or such grill control system may be incorporated as an integrated grill. The invention also relates to various methods of setting and detecting various set points while cooking food with a grill, a method of using a grill control system to control cooking food to a desired set point, and overcooking by the grill control system. It is about how to prevent that. The present invention also provides various processes for providing such grill control systems, processes for providing various controllers and sensors of such grill control systems, various parts of grills incorporated into control systems or portions of grill systems and / or It relates to a process for providing a unit.

Various exemplary aspects and / or embodiments of the grill control system and method thereof of the present invention will be described in more detail with reference to the accompanying drawings and / or texts, where these aspects and embodiments may represent only different forms. have. However, the grill control system and / or method thereof of the present invention may be embodied in many other forms and thus is not limited to these aspects and embodiments illustrated herein. Rather, various illustrative aspects and embodiments described herein are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Unless otherwise specified, it is understood that various parts, units, and / or parts of such grill control systems are generally drawn to scale and / or proportions for ease of illustration. It is also understood that these parts, units, and / or parts of the grill control system, designated by the same numerals, generally represent the same, similar, and / or functionally identical parts, units and / or parts, respectively.

1A is a schematic graph of an exemplary relationship of the change in temperature of a food as a function of time during cooking, and FIG. 1B corresponds to the cooking of FIG. 1A according to the invention and the mass (or weight) of the food as a function of time It is a schematic graph of an exemplary relationship of the change in, where the vertical axis represents temperature and the horizontal axis is time. Upper curve 11 of FIG. 1A shows the time profile of the temperature T _H of the heating portion of the grill, while lower curve 13 of FIG. 1A is the time profile of the food temperature T _F. In addition, curve 15 of FIG. 1B shows the temporal profile of the total mass disposed over the heating portion. As the user starts cooking, he or she first washes and prepares a variety of materials, as shown at the interval between t = 0 and point E in the drawing, during which time these materials are typically at room temperature (T _F = T _R ), The heating part is off-position (T _H = T _R ), and nothing is raised on the heating part of the grill (m _T = 0). The user then places a container with a mass of m _{c on} the heating part, and as shown in the period from point E to point F in the figure, the mass on the heating part increases from 0 to m _c . When the user moves a material with a mass of m _i into the container, the mass on the heating portion increases from m _c to (m _c + m _i ), as seen in another period from point F to point G in the figure. Then, as shown in the period from point H to point A in the drawing, the user adds extra fluid to the container, whereby the mass on the heating portion is m _T equal to the sum of m _c , m _i and m _f . Increases.

The user turns on the grill at point A (t = t ₀ ) and starts burning gas (or flowing electrical current) into the heating section, and momentarily increases the temperature T _H of the heating section to T _F. As heating continues, as shown in the period from point A to point B, the food temperature gradually increases, while the mass on the heating portion does not change. When the food temperature T _F reaches point B (T _B ), the food begins to boil, while the mass on the heating portion begins to decrease gradually as steam and / or steam leaks out of the container. The boiling temperature (T _B ) may correspond to the boiling temperature of water, but may typically be slightly higher than the boiling temperature of water because the various ingredients dissolved in the food raise the boiling temperature of the food. When the food continues to boil and the excess fluid evaporates, the mass of the food (or the mass on the heating, m _F ) is also all excess from the food, as seen in the period from point B to point C in FIG. 1B. Decrease until the fluid evaporates. As a result, as seen in the period from point B to point C of FIG. 1A, the food remaining in the container becomes thicker, and its boiling point slowly increases. After point C, as seen in the period from point C to point D, further heating causes an increase in food temperature T _F , and at some point, the food starts to burn or starts a combustion reaction, Produces charcoal When all combustible materials of the food pass the combustion reaction, the mass (m _H ) on the heating portion decreases to the sum of the mass of the container and the mass of char, while the temperature of the food (in this case charcoal) is reduced to the heating portion. Asymptotes are reached, determined by the heat supply from and the heat loss to the air.

Based on the schematic graph, the various grill control systems of the present invention receive the desired set points from the user and / or calculate (or evaluate) these set points from other user-supplied data, monitor the degree of cooking, It is desirable to detect when food is cooked with this set point, take one or more control actions thereon, and prevent burning and / or overcooking of the food, which may be due in part to an incorrect set point provided by the user. Is designed to be.

In one aspect of the invention, a grill control system may be provided to allow a user to set a set point for his or her cooking and to detect such set point when food is cooked at or near the set point. It may be arranged.

In one exemplary embodiment of this aspect of the invention, FIG. 2A shows a schematic diagram of an exemplary procedure for directly setting a set point and detecting the set point during cooking according to the invention, wherein the container 20 ) Includes an upper portion 21 and a lower portion 23, and the grill control system 30 is operatively connected to a grill (not shown) to control its heating operation. In panel A, the empty container 20 is disposed directly above the heating portion of the grille. In panel (B), the user sets a set point, such as a set mass or set level (or height), by placing a desired amount of material and / or fluid in container 20. In one example, the user puts all the ingredients so that the total mass or level (or height) of food in the container is such a set mass or set level (or height) and adds a preset amount of extra fluid. In another example, a user may put only a portion of the material and / or excess fluid into container 20 up to a set mass or level (or height). In each example, setting such a set point corresponds to selecting point J of FIG. 1B. The user then manipulates the set button to enter this set point into the control system 30 to draw. In panel C, the user pours the remaining and / or excess fluid of the material into the container 20 and brings the total mass or level (or height) of the food up to the initial point, which is point A in FIGS. 1A and 1B. Corresponds to. Later and in panel D, the user starts to supply heat to the container 20 and the food disposed therein. As the grill continues to heat the food as described in panel E, the mass immediately above the heating portion and the level (or height) of the food left in the container 20 are close to the set mass or level (or height). Finally and as described in panel (E), the mass (or height) of the food left on the heating portion or inside the container 20 approaches the set point within the preset range or is shown in FIGS. 1A and 1B. When the set point corresponding to point S is reached, the grill control system detects this timing and takes one or more control actions, such as terminating the heat supply to the food, for example.

In another exemplary embodiment of one aspect of the invention, FIG. 2B shows a schematic diagram of an alternative exemplary procedure for setting such a set point indirectly from an initial point and detecting such set point during cooking according to the invention. . Similar to FIG. 2A, the container 20 has an upper portion 21 and a lower portion 23, and the grill control system 30 is operatively connected to the grill. In panel A, the user places the empty container 20 directly above the heating of the grille. In panel B, the user puts all materials and fluids into container 20 and sets initial points such as initial mass and / or initial level (or height), which corresponds to obtaining point A of FIG. 1B. . Then and in panel (C), the user evaluates the set mass or set level (or height), such as the desired amount of food left in the container after cooking, which generally corresponds to point S of FIG. 1B. In particular, the user may select the set mass or level (or height) in grams or centimeters, or alternatively select it as a percentage of the initial mass or initial level (or height). The user then manipulates the set button and provides this set point to the control system 30 to draw. In panel D, the user starts to supply heat to container 20. If the grill continues to provide heat to the food as in panel E, the level (or height) of the food remaining in the container 20 or the mass on the heating portion is close to the set mass or level (or height). As shown in panel (E), the mass (or height) of the food on the heating portion or the level (or height) of the food in the container 20 approaches a set point within the preset range or at a set point such as point S shown in FIG. Upon reaching, the grill control system takes one or more control actions, for example terminating the heat supply to the food. Other exemplary embodiments of this aspect of the invention will be described in more detail below.

In one aspect of the invention, the grill control system receives a set point provided by the user or calculated from other inputs and senses the mass (or height) of food left in the container and the mass over the heating portion of the grill. This may include various parts for monitoring the degree of cooking, detecting when the level (or height) of the food reaches a set point, and taking one or more control actions to it.

3A is a schematic diagram of an exemplary grill control system incorporated into a conventional grill according to the present invention. Typical grills include an energy source, a heating unit, a flow control switch, and a final control unit. This energy source provides the heating part with a gas or electric current that burns the gas or flows an electric current to produce thermal energy. The flow control switch receives a user input for a desired amount of gas or electric current supplied to the heating section and manipulates the final control to adjust the amount of gas or electric current in accordance with the user input. The grille control system 30 is operatively connected to various parts and / or units of such grille or is disposed between these parts and / or units of the grille. More specifically, FIG. 3B is another schematic diagram of various parts of the exemplary grill control system of FIG. 3A in accordance with the present invention. For example, grill control system 30 may include one or more inputs, one or more outputs, one or more sensor units, one or more control units, and one or more actuating units, where the sensor units are, for example, one or more mass sensors. One or more sensors, such as one or more level sensors, one or more flow sensors for gas and / or electrical currents, one or more temperature sensors, and the like.

Inputs typically include a variety of set points (e.g., set mass, set level or height, set temperature, set time, set time period, etc.), sensing mode (e.g., sensor selection, sensing interval, etc.), heating Arranged to receive various user input command signals for modes or patterns, control modes or patterns, warning modes or patterns, container shapes, and the like. Inputs may be arranged in a variety of shapes and / or sizes, for example, alphanumeric keys or buttons, selection or control buttons, touch sensing pads, arrow keys, and other conventional devices capable of providing command signals. Various conventional data input devices such as < RTI ID = 0.0 >

The outputs are generally controlled by various set points, sensing modes, heating modes, control modes, warning modes, container shapes, various system variables and / or parameters measured by the sensor, and provided by the user and / or by the grill control system. It is arranged to output various sound and / or picture signals for other system variables and / or parameters that may be selected. The output may allow a user to select which signals are displayed visually, which signals are produced acoustically, how often these signals are displayed and / or generated, and the like. The outputs may be arranged in various shapes and / or sizes, for example, display panels, light bulbs and / or light emitting devices, speakers, and other conventional displays capable of displaying and / or generating audible signals. A visual and / or audio data output device such as a device.

The sensor portion may, for example, the mass of the container itself, the mass of each material of the food, such as the material and excess fluid in the container, the total mass of the food in the container, the total mass of the container including the food disposed therein, the food in the container Each level or height of the substance of, the level or height of the food in such a container, the flow rate of the energy source (eg, gas, electric current, light beam, and microwave) into the heating or food, temperature of the heating, It is arranged to detect or monitor various system variables such as the temperature of various parts of the container, the temperature of the food in the container, the amount of heat supplied to the container and / or food, time, duration of time, and the like. Thus, the sensor portion of the present invention may include one or more mass portions, one or more level or height sensors, one or more flow sensors, one or more temperature sensors and / or one or more other auxiliary sensors.

More specifically, the temperature sensor preferably corresponds to the difference temperature, which is the difference between temperature, temperature and reference temperature, the dynamic temperature as a function of time, the change in temperature that is the temperature difference between two instants, the derivative of the temperature over time May be arranged to monitor and sense the rate of change of temperature, the average temperature, which may be the spatial and temporal average of two or more temperatures, and the like. Any conventional temperature sensor may be used in the grill control system, where examples of such sensors may be arranged to measure such temperature by contacting thermocouples, thermistors, infrared sensors, and target objects or at a distance without contacting these objects. Other conventional temperature sensors may be included, but are not limited to such.

The mass sensor includes absolute mass, differential mass as the difference between mass and reference mass, dynamic mass as a function of time, change in mass as the difference in mass between two instants, rate of mass change corresponding to derivative of mass over time, And may be arranged to monitor and sense an average mass or the like, which may be a spatial or temporal mean of two or more masses. The differential mass obtains the mass of the food in the container as the difference between the total mass disposed on the heating portion and the mass of the container, and the food remaining in the container as the difference between the initial total mass disposed on the heating portion and the total mass disposed thereon. May be used to calculate the mass of the fluid, calculate the mass of the fluid evaporated during cooking as the difference between the initial total mass and the set mass disposed above the heating portion. Conventional mass sensors may be used in grill control systems, where examples of such sensors include mechanical mass sensors, piezoelectric sensors, movement sensors, force sensors, and other conventional sensors capable of measuring mass disposed thereon. It may, but is not limited to. Mass sensors are generally arranged to monitor changes in food mass during the course of cooking. Since such food is always placed in a container of a mass that is sometimes larger than the food mass, such mass sensors may have to have adequate sensitivity and / or rigidity despite the weight of the container.

A level (or height) sensor is a level (or height), the difference level (or height) that is the difference between a given level and the reference level, the dynamic level (or height) that is a function of time, and the difference between the levels at two different moments. Arranged to monitor and detect changes in level (or height), rate of change of level (or height) corresponding to the derivative of the level over time, average level (or height), which may be a spatial or temporal average of two or more levels, and the like. It may be. The difference level may be used to calculate the level of food remaining in the container as the difference between the initial level of the food and other levels thereafter, to obtain the level of fluid evaporated during cooking as the difference between the initial food level and the set level. have. Any level sensor may be used in a grill control system, where examples of such sensors are lockable type level sensors, position sensors that allow a user to indirectly measure or evaluate absolute and / or relative levels in a container, And other conventional level sensors, but are not limited thereto. If desired, the level sensor may be incorporated into the container in a fixed or detachable manner, or alternatively, a transparent window may be installed in the container.

Flow sensors may be arranged to monitor and sense the presence or absence of the flow of gas and / or electrical current from their source to the heating, and optionally to measure the rate of flow of such gas and / or electrical current. Conventional fluid flow sensors and / or current meters may be utilized in the grill control system.

The sensor portion may also include other auxiliary sensors such as, for example, one or more time sensors, one or more thermal sensors, and one or more combustion detection sensors. The time sensor may be arranged to measure time, difference time, which is the difference between time and reference time, interval or duration, which is the difference between two instants, and the like. The difference time may be utilized to obtain the interval or duration remaining until cooking as the difference between the set time and the current time. Conventional clocks and timers may be used in the grill control system. A thermal sensor may be arranged to evaluate the amount of heat delivered to the food and / or container during a single cooking session, for a preset interval, and the like. The thermal sensor may be arranged to directly monitor and sense the total amount of food, or alternatively, to calculate this amount based on the total volume of gas and / or the total amount of electrical energy supplied to the heating unit. It may be. Thus, the thermal sensor of the latter embodiment is generally operatively connected to the flow sensor. Combustion detection sensors may be arranged to monitor or detect combustion of food, typically due to overcooking. Such sensors may be arranged to monitor food and / or temperatures and to detect overcooking or burning when such temperatures pass a preset limit. Alternatively, such sensors may be arranged to monitor the presence of certain substances that are typically formed due to carbohydrates, fats, proteins, and other substances commonly included in food. If possible, the sensor unit may also include one or more density sensors arranged to monitor or sense the density of the food during cooking.

It is understood that the preceding sensor portion may comprise various transducer units capable of differently processing the various sensed signals generated by the amplifying, filtering and / or preceding sensors. The transducer unit does not necessarily have to be arranged next to or near the sensor, and thus may be arranged almost anywhere, above, below, around, inside or outside the grill. It is also understood that any of these sensors disposed in close proximity to the heating portion may preferably operate at least at minimum levels over a wide range of temperatures. Alternatively, the grill control system may include one or more self-calibration units that can check sensors and calibrate such sensors when needed.

As briefly described above, the preceding sensors may be disposed directly above, below, around, inside, and / or outside of various portions of the grill. The detailed arrangement of the sensors depends, for example, on the target variables monitored and / or sensed by such sensors, the operating mechanism of such sensors and the like. A more detailed description of the placement of such sensors will be provided in more detail with reference to FIGS. 5 and 6A-6H.

With reference to FIGS. 3A and 3B, the actuating portion may be arranged to manipulate portions of the various grilles to adjust the amount of gas, electrical current, and / or others to the heating portion. For example and as shown in the figures, the actuating unit may be arranged to control the supply of energy sources to the final control section of the grille and / or to open and close the track from which the energy sources are provided to the final control section. Alternatively, the actuator can be arranged to directly manipulate the final control or to adjust the flow control switch of the grille. In another option, the actuating unit may be arranged to directly control the heating unit or to open and close other lines to the energy source between this final control unit and the heating unit. In this regard, the final control of a conventional grille may be replaced by an actuating part in this embodiment. It is understood that the actual flow rate of the energy source to the heating portion may preferably be reflected in the state of the flow control switch. Thus, the actuation portion is preferably operatively connected to the flow control switch of the grill in all of the above embodiments and to manipulate the state of the flow control switch so that the user can easily check the actual flow rate of the energy source into the heating portion. .

The controller may be arranged to perform various control operations and to include one or more storage units and one or more processor units. The storage unit is supplied by the user with various factory-installed data, various factory-installed algorithms for controlling various parts and / or units of the grill control system, various factory-installed procedures for calibrating the various sensors of the sensor section. Or may be arranged to store various operation and / or command signals, various signals generated by the sensor, and the like. The processor unit is arranged to perform all remaining control operations. In one example, the control unit may receive an input signal from the input unit, and may change various set points, control modes, heating patterns, etc. in response to such an input signal. In particular, such a control may be arranged to receive its set point from the input and adjust its control algorithm according to the input in order to be able to detect this set point during cooking. Depending on the nature of the input signal, this control may also replace various data stored in its storage with this input signal. In another example, the controller may generate various output signals that are visually displayed and / or acoustically generated. To this end, the controller may also comprise one or more display units and / or one or more sound or image generating units capable of generating visual and / or audio signals, respectively. In another example, the control unit receives various signals generated by the preceding sensor and, for example, calculates the remaining food mass in the container, calculates the length of the interval remaining to continue cooking, and cooks to a preset time. Such signals may be processed to evaluate system variables and / or parameters, such as evaluating heating patterns to complete the circuit. In another example, the controller may be arranged to manipulate the input and / or output to manipulate its input and / or display mode. In a more important example, the control unit may be arranged to detect various set points as cooking proceeds. As described in more detail below, the control unit preferably follows the path of the various sensed signals generated by the sensor and the system variables reach the set point and / or the timing at which these variables approach the set point within a preset range and And / or arranged to detect an event. Later and in other important examples, the controller may take one or more preset control actions, which will be described in more detail below. In a related example, such controls may be arranged to manipulate the actuator and control the amount of energy source supplied to the heating portion of the grille. As described herein, the fine control mechanism depends on the exact position and / or mode of connection of the actuator, and thus may not be important to the scope of the invention. In another example, the control may also be arranged to respond to the user when certain system variables and / or parameters supplied by the user appear out of range. For example, the control unit may require the user to confirm the user-supplied set mass or level when such mass or level exceeds the initial mass or level, respectively, and if the user does not transmit a confirmation signal, set the set point. It may not be relayed to the control unit. In another example, the control unit may similarly require the user to confirm the set period or interval when this period or interval exceeds a preset limit. The control unit may also perform other auxiliary functions as described throughout the specification.

In other aspects of the present invention and with reference to FIGS. 3A and 3B, such control may be arranged to receive one or more set points based on various preset procedures. As defined above, a set point may refer to any of set mass, set level or height, set temperature, set time, duration of set time, etc., each of these set points may be selected and provided by a user. It may also be calculated and / or evaluated by the control unit. Each set point has an absolute value (e.g., grams, centimeters, degrees Celsius, seconds, etc.), a relative value (e.g., a percentage, fraction, ratio, etc.) and / or one of a preset range ( High, medium, low, etc.), and depending on whether such set points are provided in units, and whether such set points are provided as one of the preset ranges, the following embodiments are preceded by Applies to any of the set points. The user draws such a set point by manipulating the various input buttons of the input unit which transmits the set point to the control unit, or alternatively, by operating the various control buttons of the control unit and directly providing the set point to the control unit without going through the input unit. It is understood that it may be provided to a control system. The choice of one of these embodiments is generally a matter of choice for those skilled in the art and may not be a problem of the scope of the invention.

In one exemplary embodiment of this aspect of the invention, the control section receives and stores a user-selected set point via an input to adjust or control various operations of the grill and / or grill control system according to this set point. It may be arranged to selectively store such a set point in the unit. In one example, the control unit receives a set mass, such as the mass of food in the container or the mass of the entire container containing the food therein. The user may provide the set mass by monitoring the mass sensor, detecting the instant when such sensor represents the set mass, and manipulating the input button or control button to display this mass as the set mass. The user may also evaluate the set mass with or without mass or other sensors, and provide the mass directly to the input by typing the set mass and / or selecting such set mass from a preset range. In another example, the control unit receives a set level (or height), such as the level of material remaining in the container, the level of fluid and / or the level of food. The user may provide the set level by monitoring the level sensor, detecting the moment when the level in the container reaches the set level, and manipulating the input or control buttons to mark this level as the set level. The user can also evaluate the set level with or without a level or other sensor, and provide the set level directly to the input by typing the set level or by selecting such a set level from a preset range. As briefly described above, it is understood that various levels of material, fluid and / or food may be measured by various level sensors installed in or directly above the container. Alternatively, as described in more detail below in conjunction with FIG. 4, other level sensors may be installed outside the container to help the user evaluate the various levels. In contrast to the set mass, it is understood that this set level should preferably be determined in consideration of the shape of the container, ie whether the container has a constant cross-sectional area depending on its height, a detailed description of which will be described below in conjunction with FIG. will be. In another example, the controller may be arranged to receive a set time at which cooking is finished, a set interval or time period at which cooking is finished, and / or a set temperature at which cooking is completed. The user may provide these set times, intervals, and / or temperatures by typing these set points directly or alternatively selecting these set points from a preset range. In these examples, such controls may be arranged to receive and / or detect with or without any of the sensors preceding various initial points such as, for example, initial mass, initial level, initial time, initial temperature, and the like. .

In another exemplary embodiment of this aspect of the invention, the control may be arranged to calculate and / or evaluate the set point from various input and / or control signals from the user, ie such control indirectly of the set point. It may also be arranged to evaluate the set point by manipulating such input and / or control signals as indicated. In one example, the user similarly displays the mass of the container, the mass of food in the container, and the mass of fluid that evaporates during cooking using the input and / or control buttons. From these masses, the control unit calculates a set mass corresponding to the mass of food left in the container after cooking. In this embodiment, the user can determine the mass of the fluid to be evaporated by placing the fluid in the container, monitoring the mass sensor, detecting the moment when the sensor displays the mass of the fluid to be removed, and manipulating a button to display this mass. You can also provide In a related example, the user may indicate the mass of the entire container with food and the mass of fluid to be evaporated. From these masses, the control unit may calculate a set mass corresponding to the total mass of food and containers when cooking is complete. In another example, the user indicates the level of fluid to be evaporated before and / or after adding the material and displays the total level of food. From these levels, the control unit calculates a set level corresponding to the level of food to remain when cooking is complete. It is understood that various examples of this embodiment may be useful when a user boils the fluid before adding food or heats the fluid to a certain temperature. Other features of the controller of this embodiment of this aspect of the invention are generally similar or identical to those of the previous embodiment of the same aspect.

The difference between the two exemplary embodiments of this aspect of the invention may be at least partially due to which definition is adopted as the set point. For example, if the set mass is defined as the sum of the mass of food left in the container in addition to the mass of the container itself, it may be easier for the user to adopt the total mass as the set mass. However, if the user must move food from one container to another during cooking, the user defines the first mass, completes the first cooking step using the first container and uses the first set mass as the second initial mass. It is preferred to define a second set mass of the second container and complete cooking with the second container. The same applies to other set points such as set level, set time and / or set temperature. Thus, it is understood that the controller is preferably arranged such that the user can define his or her own convenient set point.

In another aspect of the invention, the set point may be provided to the storage unit of the control unit at the time of shipment, supplied by the user as an input and / or control signal which may be measured by the sensor unit, or the processor of the control unit. It may be obtained from system variables and / or parameters that may be calculated by the unit.

In one exemplary embodiment of this aspect of the invention, various levels of material, fluid, and food in the container may be used primarily to obtain the set level L _s . In one example, the user may add the desired amount of material, fluid or food to the container and then display the set level directly, and the controller may receive this set level from the user. In another example, the level sensor may measure the level of total food, L _T , in the container before cooking, and the user provides a set percentage of the level using the input or control buttons. The control unit receives the total level and the percentage and calculates the set level as a percentage of the total food level. In another example, the user may indicate the food level before cooking or provide a set percentage, and the control unit may similarly calculate the subsequent set level.

In other exemplary embodiments of this aspect of the invention, various masses of materials, fluids, foods and / or containers may be used primarily to assess the set mass m _s . In one example, the user may display the set mass directly after adding the desired amount of material, fluid, food in the container, and the control may receive this set mass from the user. In another example, the mass sensor may measure the total food mass, m _f , in the container before cooking, and the user provides a set percentage of food using the input or control buttons. The control receives the total mass and the percentage and calculates the set mass as this percentage of the total mass. In another example, the user may display the total food mass before cooking or provide a set percentage, where the control unit may similarly calculate the set mass from the user. In another example, the mass of the container, m _c , may be provided from the storage unit or the user and measured from the mass sensor. Container mass may be used to obtain food mass from the total mass disposed on the heating or grill. It is understood that the following formula exists between these masses.

m _H = m _c + m _f

Where m _H is the total mass disposed on the heating or grille, m _c is the mass of the container and m _f is the total food mass. Thus, when a container mass is given or measured, the algorithm developed for unknown container mass may similarly be applied.

In general, a user may evaluate food levels by simply approximating the semicircular shape of the food in the container. If the level sensor is not installed in the container, such a user has no means to convert the estimated level into a quantitative number. Thus, special sensors may be provided for converting food levels estimated by the user into input or control signals.

For example, FIG. 4 shows a schematic diagram of an exemplary sensor section disposed directly above and in parallel with the grill top surface according to the invention. The grill generally includes a heating portion 33 arranged to generate thermal energy by burning gas or flowing electrical current. The annular rectangular frame 31 is movably disposed around the heating portion 33 and defines a plurality of supports 32 arranged to support a container disposed thereon. Although only the level sensor 34 of the grill control system 30 is shown in the figure for ease of explanation, the grill control system 30 is operatively connected with the grill. Such a sensor 34 may include an indicator 34A arranged to move along a track 34B formed along a path of travel and pivot so that the entire sensor 34 may rotate towards and away from the user. 38) to the body of the grille.

In operation, the user places the container over the heating portion 33 of the grill. When the material is ready, the user adds material and adds fluid up to the set level. The user raises the sensor 34 up and towards or by him by rotating the sensor 34 around the pivot 38, sets it in one position, and evaluates the position of the semicircle of food in the container. The user then moves the indicator 34A along the track 34B to a position that is at a level with this semicircle of food. The user indicates this set level by activating an input or control button which will be described in more detail with reference to FIGS. 7A-7F. The user may repeat this procedure whenever he or she wants to display the level.

In another aspect of the present invention, such control may be arranged to perform one or more preset control actions after reaching a set point, such as, for example, set mass, set level, set time, set temperature, etc., wherein the preset The main purpose of the operation is to prevent the food from overcooking, to prevent the food from getting cold, and to keep warm.

In one exemplary embodiment of this aspect of the invention, such a control member may be arranged to terminate the supply of energy source to the heating part when or after this set point is reached. As described above, the control unit may cut off the energy source directly, close the line of the energy source to the final control unit, turn off the final control unit directly, or close the line of the energy source between the final control unit and the heating unit. Alternatively, or move the flow control switch to its off position to prevent such food from overcooking or burning.

In another exemplary embodiment of this aspect of the invention, instead of completely stopping the supply of the energy source, the control unit may be arranged to reduce the supply of energy source to the heating unit by resorting to the various methods described in the previous paragraph. have. Such a control may reduce the supply when or early to the set point, or alternatively before reaching the set point within a preset limit. This embodiment is useful for keeping food ready and not overcooked, as well as keeping the food warm when or at the set point is reached.

In another exemplary embodiment of this aspect of the invention, the control member may be arranged to change the heating pattern before reaching the set point. For example, when food is cooked near the set point, the controller may reduce the supply of energy sources to the first level and reduce the speed of cooking. Later, as food is cooked closer to the set point, this control may also reduce the supply of energy sources as well as the speed of cooking to a second level. Against this background, this embodiment may appear in a more sophisticated way than described in the previous paragraph to keep food warm while preparing food and not overcooking.

In these exemplary embodiments of this aspect of the present invention, the control unit is configured to control the system variable as soon as the system variable reaches the set point, as soon as cooking proceeds to the desired degree, and / or as soon as the system variable approaches the set point within a preset limit. It may be arranged to unconditionally take one or more of the operations. Alternatively, the control unit may be arranged to generate a warning and / or alarm before, when, and / or after the system variable reaches the set point. The control unit may be arranged to take one or more of the control actions after generating a warning and / or alarm a predetermined number of times and / or after waiting for a predetermined period of time. Preferably, the control unit may adjust (more specifically, increase) the frequency of occurrence of such warnings and / or alarms when cooking proceeds past the set point and the user does not respond to such warnings and / or alarms.

In another aspect of the present invention, the controller may be arranged to calculate the set time, set interval, and / or set heating pattern based on various input and / or control signals supplied through the input.

In one exemplary embodiment of this aspect of the invention, the control unit may be arranged to perform heating or cooking according to a preset heating pattern that provides heat at a constant rate or according to a time dependent pattern. Thus, the heating or cooking time according to this embodiment may be primarily determined by the time it takes for the system variable to reach the set point, or alternatively, the time it takes for this variable to approach the set point within a preset range. All the control needs to do is to monitor these system variables and determine whether the variable reaches the set point or close to the set point within preset limits.

In another exemplary embodiment of this aspect of the invention, the control member may be arranged to adjust or determine a heating pattern to complete cooking within a set time or set interval, wherein the heating pattern is at a constant rate or over time or at a time. Similarly, the heating may vary.

Thus and in one example, the controller may be arranged to calculate or evaluate a constant rate of heating required to complete cooking within the set interval. Since the amount of heat required to evaporate a given amount of fluid or moisture is constant, such a controller may evaluate this heating rate after the amount of evaporated fluid is given, which may be input and output as described herein. And / or by indicating the level of excess fluid to be evaporated using the control button. When the amount of fluid to be evaporated cannot be obtained, the control unit must make an initial estimate of the heating rate, for example the maximum rate, and adjust the heating rate by monitoring the decrease in the mass (or level) of food in the container over time. Should be. When a set point is provided as a set level, the size of the container, more specifically the side size of the container, may be an important factor in assessing the heating rate. In such a case, the grill control system may allow the user to provide this size of the container to the controller. Alternatively, the grill control system may allow a user to select one of a number of preset container types, as illustrated in FIG. 5, which shows a schematic diagram of an example container having a different cross-sectional area in accordance with the present invention. have. However, this heating rate calculated and evaluated in the above example may not be accurate enough to complete cooking within the set time or preset intervals. Therefore, the control unit must monitor the heating rate as well as change in the mass or level of food in the container and make intermediate corrections if necessary. In another example, the control unit may be arranged to calculate or evaluate a heating pattern that depends on or varies with time for completing cooking within a set time or set interval. In this example, the control unit may be arranged to monitor the food level in the container or monitor the food temperature to adjust the heating pattern.

Determining the optimal heating pattern to complete cooking within a set time or set interval is a problem that is not mathematically determined, i.e. how many different heating rates will be used, and how long each duration of these heating rates will be. There may be less problems than unknowns to be determined, such as recognition. Thus, in the last two embodiments of this aspect of the invention, the grill control system is high-medium (ie, initial high heating rate, then medium heating rate), medium-high (ie, high-medium opposite), high -Low (i.e. initial high heating rate, then low heating rate), low-high (i.e. high-low, vice versa), medium-low, low-medium, high-medium-low (ie, initial high heating rate, The user may be given the option to select one of a plurality of preset heating patterns such as medium heating rate, then low heating rate), medium-high-low, and the like. If the user selects a number of different heating rates for cooking, the duration of the heating rates may be determined through various algorithms. First, the controller may be arranged to assign a fixed subinterval to each heating pattern, which subintervals may be the same or different. When a set point is provided as a set time or interval, the control unit may be arranged to assign a sub interval to each heating rate, and the duration of such subinterval may be obtained by dividing the set interval by the number of different heating rates. . Alternatively, such controls may be arranged to assign different subintervals to each heating rate according to a preset pattern. Secondly, the grill control system may allow the user to determine the respective duration of each heating pattern, and the user may type a desired interval or select a preset value from multiple selections. Preferably, the grill control system allows the user to make his or her own heating rate, heating range (eg, highest high, higher, high, medium, low, lower, highest low, etc.), and / or heating. You can choose to create a duration of the rate, or you can create your own or a subsequent sequence of these heating rates.

In all of the above embodiments of the same aspect of the invention, in many cases, all or part of the fluid must be boiled before the material is added. When the heating pattern includes an initial heating rate that is not a high setting in this situation, the result will be a cooking time that is delayed and wasted without a visible effect. Thus, the grill control system provides the user with the option that the evaluation or calculation of various set points, such as, for example, set time, set interval, and set heating rate, may be performed taking into account the initial period of time required for the fluid to boil. It may be arranged to.

As described above, the controller receives sensing signals from various sensors of the sensor unit and controls various operations of the grill control system. Such a sensor may also be arranged such that the control unit also monitors and generates a sense signal continuously to oversee the operation of the grill control system and to correct the setting when the operation deviates from the intended setting and / or range. Alternatively, the sensor may generate this sensing signal intermittently, eg at fixed or varying intervals. Such an embodiment may be useful for monitoring system variables during the initial phase of cooking when no important things happen. In another option, the controllers may be arranged to manipulate the sensing interval or frequency as well as the number of such sensors and / or their type of generating the sensing signal. Such a control may be arranged to appropriately adjust the sampling frequency in different parts of the cooking, for example, from the start of cooking to the initial phase from when the food begins to boil, to the boiling phase from the time of boiling. In addition, the control unit may adjust the sampling frequency according to the shape of the container so that the sensor generates the detection signal more often, especially when the side size of the container decreases as cooking progresses. The finer sampling frequency is generally not critical to the scope of the present invention as long as the control may also control the various phases of cooking.

In another aspect of the present invention, the preceding sensor may be disposed at various locations directly above, below, around, in and / or out of various parts of the grill to monitor or sense various system variables and / or parameters of the grill control system. It may be. 6A-6H then illustrate exemplary arrangements of such sensors above, directly above, around, below, below, between, inside, or outside of various portions of a typical grill. In all such figures the grill control system is operatively connected to at least some of these grilles, but it is understood that only selected sensors of its sensor portion are included in the figures for ease of explanation. While these figures are generally oriented for various mass sensors, it is understood that other sensors in the sensor section may be similarly arranged.

In one exemplary embodiment of this aspect of the invention, FIG. 6A is a schematic diagram of an exemplary sensor portion disposed away from the frame and heating portion of the grill according to the invention. Exemplary conventional grilles generally define an upper surface 35 on which a heating portion is disposed so as to generate thermal energy by burning gas and / or flowing electrical current. The annular rectangular frame 31 is movably disposed on the upper surface 35 and is disposed around the heating part 33. The frame 31 also defines a number of supports 32 which are arranged to support a container disposed thereon. Although only the sensor 34 of the grill control system 30 is shown for easy description, the grill control system 30 is operatively connected to the grill. For example, four mass sensors 34 are arranged symmetrically at each corner of the frame 31, in particular inside the frame 31, or between the frame 31 and the heating part 33. A single mass sensor 34 may suffice so that the exact number of mass sensors 34 may vary as long as such sensors 34 monitor the mass placed thereon. This top surface of the mass sensor 34 may be arranged to be raised at least slightly above the support 32 so that the container can contact the top surface of the sensor and exert a gravity on it.

In another exemplary embodiment of this aspect of the invention, FIG. 6B is a schematic diagram of another exemplary sensor portion disposed over the heating portion of the grill according to the invention. The exemplary conventional grille of FIG. 6B and its frame 31 are similar or identical to that of FIG. 6A. However, the single mass sensor 34 is similarly arranged to rise at least slightly above the support 32. The heating section 33 of this embodiment must be configured to withstand a significant mechanical weight to withstand the weight of the container as well as the food contained in the container.

In another exemplary embodiment of this aspect of the invention, FIG. 6C is a schematic diagram of another exemplary sensor portion disposed directly on or above the frame according to the invention. The exemplary conventional grille of FIG. 6C and its heating portion are similar or identical to that of FIG. 6A. However, four mass sensors 34 are arranged directly above or above the annular rectangular frame 31 and at each corner thereof. Like the sensors of FIGS. 6A and 6B, the sensors 34 are arranged so that their top faces are raised past the support 32 to receive the container and the mass of food contained in the container. The sensor 34 of this embodiment may require an appropriate electrical connection to the control of the grill control system 30, which connection from the sensor 34 to the control via the frame 31 and top 35 of the grill. It may be implemented. In particular, the electrical contact between the frame 31 and the top surface 35 is such that the frame 31 is above the top surface 35 so that the frame 31 is removable or removable from the top surface 35 for other purposes or cleaning. Such a contact may be formed when deployed and is preferably detachable so that it opens when the frame 31 is removed.

In another exemplary embodiment of this aspect of the invention, FIG. 6D is a schematic diagram of another exemplary sensor portion disposed directly on or above the support of the frame of the grill according to the invention. The exemplary grill and heating 33 of FIG. 6D is similar or identical to that of FIG. 6A. The grille control system 30 comprises four sensors 34 directly on or above the annular rectangular frame 31, in particular on each support 32 which is not directly on the frame 31. Thus, when a container is placed on the grill, its mass is applied directly to this sensor 34. Such sensor 34 may include an electrical connection similar or identical to that described with reference to FIG. 6C. In addition, such sensors 34 of FIGS. 6C and / or 6D may be arranged to be detachably mechanically and / or electrically connected to the frame 31 and / or the support 32. One object may be formed with the frame 31 and / or the support 32.

In another exemplary embodiment of this aspect of the invention, FIG. 6E is another exemplary sensor portion disposed directly under, under or under the frame of the grill according to the invention. The exemplary grill, frame 31 as well as the heating 33, are similar or identical to that of FIG. 6A. The sensor part comprises four mass sensors 34 disposed just below the frame 31 or between the frame 31 and the top surface 35 of the grille. Thus, this sensor 34 is arranged to monitor and sense the mass of the frame 31 itself as well as the total mass disposed on the frame 31. This embodiment relates to a frame 31 of the grill so that the user can adjust the frame 31 and the heating portion 33 with the same attention and attention as he or she gives to the conventional frame and heating portion. The gain of disposing the mass sensor 34 away from the heating section 33 may be provided. It is understood that the sensor 34 may be disposed via various mechanical connections to other portions of the grill. For example, such a sensor 34 may be fixedly or removably connected to the top surface 35 of the grille. In another example, the sensor 34 may be fixedly or detachably connected to the frame 31. As long as such sensor 34 properly monitors the mass of the container, food, and frame 31, the detailed mechanical connection of such sensor 34 is generally not critical to the scope of the present invention.

In another exemplary embodiment of this aspect of the invention, FIG. 6F is a schematic diagram of another exemplary sensor portion disposed directly on or above the top surface of the grill according to the invention. Unlike the counterparts of the figure, the heating section 33 of the grill is arranged under, directly below or below the top surface 35 of the grill, regardless of whether it directly contacts the top surface 35. Thus, the heating section 34 transmits thermal energy to the container via the upper surface 35, which container is disposed directly on or directly above the upper surface 35 of the grill. The grille also defines a lower face 36 which is mechanically connected to the upper face 35 via one or more vertical supports 37 and which supports the upper face 35. Depending on the detailed design of the grille, this support 37 may be on the side of the body of the grille, and the top face 35 and the bottom face 36 correspond to the top and bottom face of the body, respectively. Exemplary electrical heating portion 33 includes a lead 39 through which an electrical current is provided. The heating part 33 is generally arranged between the top face 35 and the bottom face 36 but is preferably arranged close to the top face 35 in order to enhance efficiency in heat energy transfer. A number of mass sensors 34 are disposed directly on or above the top surface 35 in an arrangement such that the container is placed over one or more such sensors 34 and exerts its mass as well as its mass. Like other sensors of other embodiments, such sensors 34 may be fixedly or removably connected to the top surface 35.

In another exemplary embodiment of this aspect of the invention, FIG. 6G is a schematic diagram of another exemplary sensor portion disposed above the heating portion, just below, below or below the top surface of the grill according to the invention. The conventional grille of FIG. 6G and its heating portion are similar or identical to that of FIG. 6F. However, the sensor portion 4 mass sensors 34 disposed above the end of the support 37, just below the upper surface 35, so that any mass disposed on the upper surface 35 can exert gravity on the sensor 34. ) It is understood that this sensor 34 may be fixedly or detachably connected to the bottom of the top surface 35 or the top end of the support 37. The precise mode of mechanical connection of such sensor 34 is not critical to the scope of the present invention, as long as such sensor 34 only sustains the mass of food and containers contained therein.

In another exemplary embodiment of this aspect of the invention, FIG. 6H is a schematic diagram of another exemplary sensor portion disposed below and under the heating portion of the grill according to the invention. The conventional grill of FIG. 6H and its heating part 33 are similar or identical to that of FIG. 6F and the mass sensor 34 of FIG. 6H shows that the sensor 34 is a support of the grill, just above the lower face 36. (37) similar or identical to that of FIG. 6G except that it is disposed below. This sensor 34 may be fixedly or detachably connected to the upper surface of the lower surface 36 or the lower portion of the support 37.

All structural and / or operational variations and / or modifications of the above embodiments of the exemplary systems and various modules described in FIGS. 6A-6H are within the scope of the present invention.

First, it is understood that the arrangement of the various sensors described herein applies equally to all types of grills regardless of their energy source. Thus, the detailed arrangement of these sensors described in the background of the gas grill may equally apply to other grills using electrical current as their energy source.

Secondly, detailed configurations such as the shape, size, and configuration of various parts of the grill, such as their frames, supports, top and / or bottom, may vary from case to case. However, it is understood that this detailed configuration of the grill is generally not critical to the scope of the present invention, provided that the preceding sensor is positioned in the proper position and can monitor the intended system variables.

The preceding mass sensor may be disposed above, above, directly above, below, directly below, between, inside or outside the various portions of the grill. For example, such a mass sensor may be disposed just below the heating portion, between the frame and the support, along the middle portion of the support, and so on. It is understood that the precise placement of such mass sensors is generally not critical to the scope of the present invention, if one or more such sensors can be configured to withstand the mass of the container and / or food placed on the grill.

While the exact location depends on the system variables that these sensors monitor and sense, other sensors in the sensor section, such as level sensors, temperature sensors, time sensors, combustion detection sensors, and the like, may be similarly disposed at these locations. For example, level sensors are generally placed in containers so that the user can indicate the level of food of interest. Thus, the level sensor is detachably arranged on the top of the grill and may be inserted into the container if necessary. Alternatively, such level sensors may be arranged outside the container and arranged to help the user to evaluate various levels without having to be locked into the container, an exemplary embodiment of such a sensor has been disclosed in FIG. 4. Preferably, this level sensor may be replaced by another sensor that may evaluate the level of food in the container from the known mass of food and the approximate density of such food.

The temperature sensor may be similarly arranged at various locations depending on what temperature is measured. If the sensor measures the temperature of the heating part, for example the flame temperature of the gas heating part and / or the surface temperature of the electrical heating part, the temperature sensor may preferably be arranged inside the flame near the heating part, directly on the surface of the heating coil, or the like. have. Alternatively, the non-contact temperature sensor may be placed away from the heating and may monitor the surface color of the flame and / or coil. In order to measure the temperature of the container, such a sensor may be placed around or just above the wall of the container. It is anticipated that temperature differences may exist along other portions of the container, particularly between portions that contain food and portions that do not. In addition, the temperature of the bottom portion of the container may be unfairly deflected by sparks or heat radiation from the heating coil. Thus, it may be desirable to obtain the average temperature of a container when measuring temperature at a single location of the container results in deflection or error. When the temperature sensor measures the temperature of the food, such sensor may be detachably disposed on the top of the grill so that the user can pre-insert this sensor into the food. Alternatively, the temperature sensor may be inside the container while being detachably or fixedly connected to the container. In another option, such a sensor is placed around the edge of the container and monitors the temperature of steam or steam out of the container where the controller may evaluate the temperature of the food. It is understood that the preceding temperature sensor may be arranged to form various mechanical connections with various portions of the container or grill. For example, such a sensor may include one or more mechanical couplers removably connected to this portion of the container or grill. Preferably, the container or grille may include one or more matching couplers to facilitate the mechanical connection therebetween. Alternatively, such a sensor may include a magnet and be connected to this part of the container or grill by the pulling force of the magnet.

As mentioned above, the flow sensor is generally disposed along various lines of the energy source, and thus may be placed directly above or above the frame, support, top and / or bottom of the grill. The combustion detection sensor may preferably be disposed around the edge of the container to detect such material. Thus, such a sensor is preferably arranged around the edge of the container to detect such material. Such a combustion detection sensor may be replaced by a temperature sensor which considers the temperature of steam, steam and / or container as combustion exceeding a preset limit. The thermal sensor may be disposed near or over the heating portion to monitor the amount of heat generated by the heating portion. Such a thermal sensor may evaluate the amount of heat generated by the heating unit from the amount of heat generated by the control unit and the amount of energy source supplied to the heating unit and the unit amount of energy source. The time sensor measures time or intervals of time, and thus may be placed at any desired place.

The sensor portion of the grill control system of the present invention may include other auxiliary sensors. One example is a position detection sensor that monitors the position of such a switch that is operatively connected to a flow control switch of the grill and arranged to move between an off position and one or more open positions. Another example is an outflow sensor that is placed near a container and monitors whether food has been spilled from the container. In general, the sensors of the grill control system may be arranged in addition to the control unit, preferably to be connected with other parts or units of such a system. For example, the position detection sensor may be operatively connected with a flow sensor that confirms that the energy source is substantially supplied to the heating portion. The sensor part is incorporated by reference in its entirety and filed on April 19, 2004 by the same Applicant, the serial number U.S.S.N. Other sensors may be included as described in US Provisional Application "Grill Safety Systems and Methods," which is filed at 60 / 563,418.

It is understood that the sensor portion may include one or more sensors of the same type to measure the same system variable. As illustrated in FIGS. 6A-6H, if one to four mass sensors may be used to measure various masses, and such sensors may monitor the intended system variables, the exact number of masses or other sensors will generally be seen. It is not important to the scope of the invention. If multiple sensors may be used to measure the same system variables, such sensors may be arranged in almost any configuration, provided that such configuration does not inhibit and / or degrade normal operation of such sensor. Thus, such sensors may be arranged at the same or different levels, etc., in a symmetrical or asymmetrical configuration. In addition, different types of sensors may be used to monitor the same system variables in order to improve the accuracy of the measured parameters as well as to provide extra sensors in case such sensors malfunction. Preferably, multiple sensors of different types may be arranged in the same location, for example, by placing mass and temperature sensors directly above the upper part of the support of the grill, or by placing the level and temperature sensors directly above the inner wall of the container. Arrangement, such as arrangement | positioning, can be performed.

It is understood that the various sensors must be placed in locations that are severely exposed to the heat generated by the heating units. Thus, such sensors may be properly isolated to prevent failure due to high temperature harsh operating environment and to extend the life of such sensors. Additionally and as briefly described above, the grill control system may be equipped with one or more calibration algorithms to check if the sensor needs to be replaced or calibrated.

In another aspect of the present invention, the grill control system may include various control or input panels to enable a user to provide various control or input signals. 7A-7F below represent exemplary embodiments of such a control or input panel. The distinction between an input panel (and its input buttons) and a control panel (and its control buttons) is defined by the control in which the main function of these panels allows the user to control the various operations of the grill and / or grill control system. It may not be important to the scope of the present invention as it will ultimately be able to provide various signals used. Thus, it is understood that the exact path of this signal generated by such a control or input button to the input and / or control is not critical to the scope of the present invention. Although the following figures illustrate various controls and / or inputs of the grill control system for grills with four heating portions, this exemplary embodiment may equally apply to other grills with more or less heating portions.

In one exemplary embodiment of this aspect of the invention, FIG. 7A is a schematic diagram of an exemplary control panel with a pair of individual set buttons for each heating unit according to the invention. The control or input panel 40 (hereinafter referred to as “control panel”) includes four flow control switches 41 each arranged to control the amount of energy source supplied to a corresponding heating portion (not shown). . The control panel 40 is an optional display panel arranged to display various visual signals related to various inputs, outputs, and / or control signals, such as supplied by a user, monitored by a sensor, calculated by a controller, and the like. (42). A pair of control buttons 44, 45 may be provided in proximity to each flow control switch 41, the upper button corresponding to the initial point button 44, and the lower button to the set point button 45. Corresponds. More specifically, this initial point button 44 (or “initial button” hereafter) is arranged to be operated by a user to generate an initial control signal and to transmit this signal to the control unit. Similarly, this set point button 45 (or “set button” hereafter) is arranged to be operated by a user to generate a set control signal and to transmit this signal to the control unit. Based on these initial and set signals, the controller may increase, maintain, decrease, or terminate the supply of energy sources to the heating units.

In another exemplary embodiment of this aspect of the invention, FIG. 7B shows a schematic diagram of another exemplary control panel having a composite set button for each heating unit according to the invention. The exemplary control panel 40 of FIG. 7B is grouped together so that the initial and set buttons 44, 45 can manipulate one of these buttons 44, 45 without the user having to move his or her fingers. It is generally similar to that of FIG. 7A except that it is close. These buttons 44 and 45 apply similar or identical operations by operating these buttons 44 and 45 in different directions, thereby applying forces having different intensities to these buttons 44 and 45, thereby applying these buttons 44. , 45 may be arranged to form one object to activate one or the other by, for example, alternatingly activating, manipulating other portions of these buttons 44, 45, and so forth. Other structural features of the control panel 30 of FIG. 7B are generally similar or identical to those of FIG. 7A.

In another exemplary embodiment in this aspect of the present invention, FIG. 7C shows a schematic diagram of another exemplary control panel with a selector and individual set buttons for each block of heating portions according to the present invention. In contradiction to Figs. 7A and 7B, the four flow control switches 41 of Fig. 7 are grouped into two groups, namely a left group and a right group. The control panel 40 includes two selectors 46 each positioned between two flow control switches of each group and arranged to point to one of the two switches 46 of rotation, movement or its group. do. Next to each selector 46 is an initial button 44 and a set button 45 similar or identical to those of FIGS. 7A and 7B. Thus, the user selects a particular heating part by rotating, moving or otherwise selecting such a part, and one of the buttons 44, 45 to indicate various initial and / or set points by generating initial and / or set control signals, respectively. Or all can be manipulated. Other structural features of the control panel 30 of FIG. 7C are generally similar or identical to those of FIGS. 7A and 7B.

In another exemplary embodiment of this aspect of the invention, FIG. 7D shows a schematic diagram of another exemplary control panel having a center set button and a center selector according to the invention. The exemplary control panel 40 of FIG. 7D is similar to that of FIG. 7C except that such control panel 40 includes a single selector 46, a single initial button 44, and a single set button 46. In general, they may be similar. Thus, the user may select a particular heating unit out of four and may operate a single initial and / or set button 44, 45 to generate an initial and / or set control signal. In this background, the embodiment of Figure 7D is a more integrated control panel than that of Figure 7C. Other structural features of the control panel 30 of FIG. 7D are generally similar or identical to those of FIGS. 7A-7C.

In another exemplary embodiment of this aspect of the invention, FIG. 7E shows a schematic diagram of another exemplary control panel having a selector and central composite set button of all heating portions according to the invention. The exemplary control panel 40 of FIG. 7E is generally similar to that of FIG. 7D, except that the initial button 44, the set button 45, and the selector 46 all come together to form a single composite button. . These different parts 44, 45, 46 become individual objects to allow the user to manipulate each of the buttons 44, 45 or selector 46 to generate different input and / or command signals, but each other in shape or size. It may be arranged to be movable to fit. In one example, the selector 46 is arranged to rise above the buttons 44 and 45 to help the user select one of the heating sections, and the hemisphere buttons 44 and 45 generate the user desired control signal. Disposed around the selector 46. Alternatively, the composite button may be operated by operating the composite button in different directions, by applying forces having different intensities to the composite button, by alternately activating different portions of the composite button by applying similar or identical operations, It may be arranged to form one object such that the user activates one or the other button, for example, by manipulating the other part. Other structural features of the control panel 30 of FIG. 7E are generally similar or identical to those of FIGS. 7A-7D.

In another exemplary embodiment of this aspect of the invention, FIG. 7F shows a simplified diagram of another exemplary control panel having a center selector and a pair of center arrow keys in accordance with the invention. The exemplary control panel 40 of FIG. 7F gathers the initial and set buttons together to form a single point button 48 and the selector 46 is disposed concentrically around and around the point button 48. It may also be similar in general to that. The control panel 40 also includes a pair of arrows 47A and 47B arranged to allow the user to adjust various settings. More specifically, the user may move, rotate, or otherwise select one of the four heating units, manipulate the point button to select whether the input or control signal can correspond to the initial or set control signal, and adjust the signal to the desired level. Arrows 47A and 47B may also be manipulated to set. Other structural characteristics of the control panel 30 of FIG. 7F are generally similar or identical to those of FIGS. 7A-7E.

All structural and / or operational variations and / or modifications of the above embodiments of the exemplary system and various modules described in FIGS. 7A-7F are within the scope of the present invention.

Firstly, these buttons and / or selectors of various control panels (hereinafter collectively referred to as "buttons") are of various shapes and / or as long as they are placed directly above the control panel and the user can easily distinguish between them. It may be arranged to have a size. For this purpose, these buttons may be color-coded, provided with other materials, and the like. Similarly, these buttons may be arranged in various arrangements directly above the control panel. In particular, the gathered buttons may be placed between and adjacent to these flow control switches in the group corresponding to the group of switches to prevent or minimize confusion over portions of the user.

Secondly, these buttons may be arranged to be activated (ie to produce the intended control or input signal) by various manipulations by the user. For example, such buttons may be arranged to be rotated, pivoted, moved, pushed, pressed, pulled, contacted, and the like, such that the user may activate or deactivate these buttons. Preferably, this button may generate an acoustic signal and / or an image signal to inform the user that such manipulation has been effectively received and communicated to the controller.

Their operational characteristics and various buttons described in each of the above embodiments may be used interchangeably in other embodiments. Thus, certain features described in one of these embodiments may equally apply to other embodiments unless otherwise specified.

In another aspect of the invention, the grill control system is arranged to monitor various system variables and to prevent overcooking or burning of food due to excessive heat.

In one exemplary embodiment of this aspect of the invention, the control unit may be arranged to monitor various temperatures and to detect overcooking and / or burning of food in the container. As illustrated in FIG. 1A, the general time course of cooking includes a first gradual increase in the temperature of the food during the initial cooking phase, a relatively constant temperature near or above the boiling temperature of the fluid during the boiling intermediate phase, and It includes a final gradual increase in food temperature during later overcooking and / or combustion phases when all fluids in the food evaporate and the food starts to burn. Based on the natural course of cooking, various temperature sensors may be arranged to monitor various temperatures, and the control unit detects the burning or burning of food based on various detecting algorithms or before such burning or burning occurs. Detect overcooking of food beforehand. As mentioned above, such temperature sensors may measure various temperatures, such as, for example, the temperature of food, the temperature of various parts of the container, the temperature of steam or steam coming out of the container, and the like. Thus, the control unit may be arranged to operate based on different detection algorithms depending on what temperature is to be measured using these sensors.

In one example, the control unit may be provided with a set temperature of food that is installed at the factory or set by a user. This control may then be arranged to consider the temperature of the food, container, steam and / or steam above the corresponding set value as overcooking or commencement of combustion. It is understood that the set temperature is generally chosen to be slightly higher than the boiling temperature of the fluid. However, the boiling temperature tends to rise during the boiling phase due to the thickening or compression of these fluids, so choosing these set values not too low to avoid undercooking and at the same time not too high to prevent overcooking. Attention is required.

In another example, the control unit may be arranged to monitor this temporal profile of food temperature, more specifically after the end of the initial cooking phase. Such a control may be arranged to follow the change in temperature over time during the boiling phase and to consider the sudden change in temperature past a preset limit as an overcooking or the onset of combustion. It is known that the heat capacity of most conventional fluids for cooking, i.e. water, is generally larger than any other material, and assuming that the thermal energy is provided at the same rate, the temperature change with unit time after the boiling phase is therefore It will typically be larger than the change during the boiling phase. Thus, the controller may be arranged such that the rate of change of temperature during the boiling phase is obtained and a change in temperature greater than the change during the boiling phase by a preset limit or preset ratio is detected. Alternatively, the user may be allowed to do so when it may be more certain and / or safe to provide such a preset limit or ratio.

In another exemplary embodiment of this aspect of the invention, the control unit is arranged to monitor various masses and / or various levels in the container disposed on the grill and to detect overcooking and / or burning of such food. As illustrated in FIG. 1B, the time course of cooking includes a relatively constant mass of food during the initial cooking phase, a gradual decrease in the food mass during the boiling intermediate phase, and when all fluid evaporates from the food and the remaining food begins to burn. It generally includes overcooking or other gradual decrease in food mass during the burning phase. Based on this natural course of cooking, various mass sensors may be arranged to monitor various masses and the control unit may detect burning or burning of food based on various detecting algorithms or before such burning or burning occurs. It may also be arranged to detect overcooking of the food in advance. As mentioned above, such mass sensors may measure various masses, such as, for example, the mass of containers with or without food, the mass of food, the mass of fluid, and the like. Thus, the control unit may be arranged to operate based on different detection algorithms depending on what mass will be measured by these sensors.

In one example, the controller may be provided with the mass of the material measured by the mass sensor or evaluated by the user. This control may then be arranged to consider as overcooking the food mass below the corresponding preset limit or as the onset of combustion. It is understood that because almost all materials contain fluid therein, preset limits are typically chosen slightly higher than the actual mass of the material. When the material is a dry material such as grain or when it is desirable to preserve the fluid, this preset limit may be chosen to be slightly less than or equal to the total mass of this material. In any case, care must be taken to select such a preset limit not too low to prevent undercooking and at the same time not too high to prevent overcooking.

In another example, the control may be arranged to monitor the temporal profile of this food mass, more specifically after the end of the initial cooking phase. Such a control may be arranged to follow the change in mass over time during the boiling phase and to take account of the sudden mass change over which the velocity deviates from the speed of the boiling phase, or as an initiation of combustion. Since it is known that the heat capacity of a fluid or water is generally larger than any other material, assuming that the thermal energy is provided at the same rate, the temperature change over a unit time after the boiling phase is typically equal to the change during the boiling phase. Will be different, for example greater than or less than the rate during the boiling phase, depending on the enthalpy requirement for burning the material. Thus, such a control may be arranged such that the rate of change of the food mass during the boiling phase is evaluated and that such a change in the different food mass is detected from the change during the boiling phase by a predetermined limit or a preset ratio. Alternatively, the user may be allowed to do so when it may be more certain and / or safe to provide such a preset limit or ratio.

In another exemplary embodiment of this aspect of the invention, the control unit is arranged to detect the presence or absence of a particular substance and to detect overcooking and / or burning of food. In this embodiment, the combustion detection sensor is arranged to detect the presence of overcooking and the presence of certain substances typically produced by the combustion of food. In general, such an embodiment may correspond to the last line of defense and therefore may be used in combination with one or more of the previous embodiments. A more detailed description of this embodiment is incorporated herein by reference in its entirety and filed on April 19, 2004 by the same applicant, and the serial number U.S.S.N. No. 60 / 563,418 is filed in US Provisional Application "Grill Safety Systems and Methods".

According to the same aspect of the present invention, the control unit is arranged to take one or more of the above-described control operations upon detecting overcooking or burning of food. However, it is anticipated that the food temperature or mass may vary with the course of cooking, and it may be inaccurate and in some cases to evaluate the instant when the food temperature and / or food mass deviates from a preset limit as the beginning of overcooking. It may also trigger an incorrect alarm. Thus, it is desirable for the control to evaluate the onset of overcooking from the average of the food temperature or mass over a preset period of sampling interval, not from a single measurement. Alternatively, the control unit may be arranged to generate a warning or alarm and wait for user input for a preset period of time. If the user does not acknowledge a false alarm, the control may be arranged to proceed to take the control action as described above.

The sensitivity of the temperature and / or mass sensor may be important in evaluating the onset of over ripening with at least minimum precision. For example, the change in food temperature from initiation to the end of the boiling phase may be some, some and up to 10 degrees Celsius. In addition, the mass change from the end of the boiling phase to the onset of overcooking may be slightly or several grams. More importantly, the mass sensor may have to deal with the weight of the container. Thus, the controls may be arranged to account for the possible limitations of the sensitivity of these various sensors. In addition, all of the preceding exemplary embodiments are based on the assumption that the heating rate remains constant. On the other hand, when the heating section supplies heat to the food according to the heating pattern over time, the control unit should be arranged to take this pattern into account as well.

Given the overcooking of food or the significant consequences of burning, the above-described algorithm of detecting overcooking of food should be integrated with as little false alarms as possible. For this purpose, the preceding algorithms may be used in combination such that the control may make a more accurate assessment based on a number of miscellaneous results obtained by a number of different sensors monitoring a number of different system variables. It is understood that in designing such algorithms, a conservative strategy is preferred over more efficient algorithms at the expense of accuracy.

When the grill control system utilizes the set mass as the set point, all cooking requires a container, so the control must take into account the container, i.e. the mass of the container. However, the mass sensor is arranged to monitor the mass placed thereon, whether the container is empty or filled with food. Thus, in another aspect of the present invention, the controller may be arranged to replenish the mass of the container as well as eliminate the effect of the container mass in setting the set mass or calculating the set mass from the other mass.

In one exemplary embodiment of this aspect of the invention, the mass of the container may be measured a priori and used during cooking. For example, the user may provide the storage unit of the control unit with the mass of the container he or she frequently uses for cooking. The user may simply measure the mass of the container by placing each container in a mass sensor, or store the measured mass in a storage unit. Preferably, the user may assign a number to each measured container so that the control may recall the mass of a particular container during cooking when the user simply enters the assigned number.

In another exemplary embodiment of this aspect of the invention, the control member may be arranged to change its zero point to the mass of the container. For example, the user may place an empty container over the mass sensor before starting cooking. After measuring the mass of the container, the user subsequently resets the mass sensor so that the mass sensor operates at a new zero point corresponding to the mass of the container. Thus, all measurements subsequently produced by the mass sensor reflect only the mass of the material and / or fluid disposed within the container, not the mass of the container.

This embodiment of this aspect of the invention provides a number of advantages. First, the user does not have to deal with containers to make up for the mass of these containers. Thus, the user can directly assess the mass of the material, fluid and / or food and make quick decisions. In addition, the controller may operate according to a simpler algorithm that does not include the mass of the container. Secondly, the user may use as many containers as he or she wants during cooking without having to worry about resetting the set point and / or providing other control signals. Without this algorithm, the user may not move food from one container to another during cooking because each container has a different mass and the mass measured by the mass sensor corresponds to the total mass of the food and the container. However, with this algorithm, the user may obtain the mass of food no matter what container he or she uses. Thus, when the user wants to move food to another container, all he or she has to do is store the current settings, for example the set mass, initial mass, current mass, and the like.

In another aspect of the invention, the grill control system may be arranged to use both mass and level sensors to evaluate various set points using such sensors. For example, the user may forget to display the set mass and / or level while he or she fills the container with food. In another example, it may not be practical to indicate the set mass and / or level while filling a container with food because only a portion of the food has been heated for a preset period of time and the rest of the food must be added later. Even in this case, the controller may allow the user to reverse this situation and set the set mass and / or level. In one example, the user may display the total (or initial) level of the food using various buttons, without having to operate the mass sensor. However, the control automatically activates the mass sensor when the user displays the total level, and thus may measure the total mass of the food with or without the mass of the container. The user then evaluates this set level and provides it to the control which stores the set level. As cooking proceeds, the control unit monitors the mass and / or level of the food, detects when these variables reach the set point, and takes one or more of the above control actions.

The grill control system of this aspect of the present invention provides several advantages. For example, the control section of the grill control system allows the user to set various set points even after he or she forgets to put the entire portion of the food into the container and determine the set point. More importantly, the control allows the user to take advantage of the advantageous properties of the mass and level sensors. That is, the user relies on a level sensor that is easy to use in setting initial and set points, but relies on a mass sensor to monitor the amount of cooking and to terminate heating when the set point is reached.

In another aspect of the present invention, the grill control system may be arranged to receive a set ratio and / or set percentage from a user and thus control the heating operation of the grill. Similar to the above example, the user may forget to display the set mass and / or level when filling such containers with food, or it may not be practical to display the set mass and / or level when filling such containers with food. The control of the grill control system allows the user to provide a set ratio and / or percentage and monitor the mass or height of the food as a set point, instead of the exact set mass or level. In one example, the controller may calculate the ratio or percentage of such mass or height, respectively, relative to the initial mass or height, and detect the instant when the ratio or percentage reaches the set ratio or set percentage, respectively. In another example, the controller may calculate the set mass or level from the initial mass or level and percentage or percentage, respectively. The control then monitors the mass or level of food and detects the moment when this variable reaches the set point.

The grill control system of this aspect of the present invention provides several advantages. For example, such a system is very simple in that the user is very unlikely to type or press the wrong set point. Since everything the user has to type or choose is a percentage between 0 and 100, there is little user error to make compared to other cases where the user has to type a certain number for a set mass or level. Additionally, since the percentage never exceeds 100, such grill control system may require a simpler control panel that allows the user to select his or her set points more easily or directly.

All structural and / or operational variations and / or modifications of the above embodiments of the exemplary system and various modules described in FIGS. 1A-7F are within the scope of the present invention.

The control unit may be arranged to be equipped with additional algorithms to meet various needs during cooking. In one example, the user sometimes has to remove the container from the heating portion and must partially lift or tilt the container for various reasons. Without considering this operation, the controller may generate a false alarm because the container or food contained therein has reached the set mass or the food is just overcooked. To avoid such false alarms, the control unit may be arranged to request that the user confirm whether to keep the current settings or cancel the current operation. Alternatively, the control may instead include a hold button arranged to send a signal to the control to maintain the current setting when activated by the user. In a similar but other example, a user may have to move a container from one heating portion to another. Instead of requiring the user to repeat the steps of providing the necessary set point and / or other control signals, the control unit may allow the user to transfer any setting provided to one heating unit to another by pressing only one or several buttons. It may be arranged.

In more complex cases, the user may have to add more material and / or more fluid during the course of cooking due to his or her mistake or by the natural needs of the food. In one case, the addition of such material or fluid does not necessarily change the set point, and the controller may proceed with its current control operation while resetting the initial point when needed. In other cases, however, when addition of material or fluid changes the set point, the control unit receives a new set point from the user or sensor unit while thoroughly examining the previous control action and based on the new set point. Is arranged to initiate. If it is not possible to display a new set point after adding such a material or fluid, the control may be arranged to remember the previous setting, evaluate the mass or level of added material or fluid, and evaluate the new set point. .

In the foregoing, it is generally assumed that the set mass and level is greater than the mass or level of the material but less than the mass and level of the food provided before cooking. Although this is a number of scenarios in general cooking, it may occur that the set mass and level must be less than the mass and level of all materials. One example is when the user has to prepare a thick, compressed liquid from vegetables containing excess moisture. Another example is when a user has to thicken a liquid by heating and evaporating a certain amount thereof. Another example is when a material, such as sliced vegetables, is densely compressed, thus forming extra void space between them. When the user adds some water, the meniscus may be below the top of the pile of loosely compressed material. In all these cases, since the mass or level sensor already displays mass or level above this set point, it is not practical to put all materials first and display three masses or levels. Thus, the control unit may be arranged to accept such set points unconditionally or after receiving a confirmation signal from the user.

As described herein, various grill control systems herein may be applied to a variety of applications. First, the grill control system may be incorporated into various mobile and / or stationary gases and / or electric grills, ranges, ovens, stoves, and / or other cookware or equipment designed to provide thermal energy to various foods. . Such control systems may be incorporated into a variety of food-processing equipment designed to apply vacuum with or without heat, thereby evaporating excess fluid from food. In addition, the control system may be used in combination with various reactors and / or processors capable of removing excess fluid from non-food during chemical reactions and / or physical processing of such materials. Such control systems may be applied to various chemical reactors designed for chemical reactions (including their phase changes) of various reactants that may involve changes in their mass and / or volume. The grill control system of the present invention may be incorporated into various conventional grills and may be traded on the market as an integrated or intelligent grill. Alternatively, such grill control system may be arranged to be a modification of a conventional grille.

It is understood that the grill control system of the present invention may be applied to grills, such as stoves and ovens, which receive containers in their chambers and heat food in the containers by convection. In these grills, the mass sensors may be placed above and / or just below the bottom of the chamber or in other locations where such sensors can measure the mass of food and / or containers. Other constitutive and / or operational features in this case may be generally similar to those described above.

While various aspects and / or embodiments of the invention have been described in conjunction with the detailed description, the foregoing description is intended to illustrate the scope of the invention, but is not limited thereto, and the scope of the invention is defined in the appended claims. Is defined by. Other embodiments, aspects, advantages, and / or modifications of the invention are within the scope of the following claims.

Claims (16)

A grill control system that cooks through heating by a heating unit of a grill including a main body having an upper surface and a lower surface, and detects a degree of cooking of food disposed in a container, One or more sensor units including one or more sensors operatively connected to one or more portions of the grill and configured to monitor the amount of food in the container; And Receive an initial amount of the food before the heating and a first amount of the food after the heating, compare the initial amount with the first amount, and cook the food from the difference between the initial and first amounts And at least one control unit configured to detect a degree of the control system. The method of claim 1, The sensor is a mass sensor operatively connected to the heating unit and configured to monitor a mass of an object disposed on the heating unit, The control unit receives, from the mass sensor, an initial mass of the food and a container before the heating, and a first mass of the food and a container after the heating, compares the initial and the first mass, and compares the initial and the And control the degree of cooking from the difference between the first mass. The method of claim 1, The sensor is a mass sensor operatively connected to the body, the mass sensor being configured to monitor a mass of an object disposed on the body of the grill, The controller receives from the mass sensor an initial mass of the food and a container before the heating, and a first mass of the food and a container after the heating, compares the initial and the first mass, and compares the initial and the first mass. And control the degree of cooking from the difference between 1 mass. The method of claim 1, The sensor is a mass sensor operatively connected to the heating unit and configured to monitor a mass of an object disposed on the heating unit, The control unit receives the masses of the container with and without the food, calculates the mass of the food in the container from the difference of the masses, before the heating and after the initial mass of the food And compare the first mass of the food and detect a degree of cooking of the food from a difference between the initial and the first mass of the food. The method of claim 1, The sensor is a mass sensor operatively connected to the body, the mass sensor being configured to monitor a mass of an object disposed on the body of the grill, The control unit receives the masses of the container with and without the food, calculates the mass of the food in the container from the difference of the masses, before the heating and after the initial mass of the food And compare the first mass of the food and detect a degree of cooking of the food from a difference between the initial and the first mass of the food. The method of claim 1, The sensor is a mass sensor operatively connected to the heating unit and configured to monitor a mass of an object disposed on the heating unit, The control unit resets the zero point of the sensor to match the mass of the container without food, receives the initial mass of the food before the heating and the first mass of the food after the heating, And compare the initial mass with the first mass of the food and detect the degree of cooking from the difference between the initial and the first mass of the food. The method of claim 1, The sensor is a mass sensor operatively connected to the body, the mass sensor being configured to monitor a mass of an object disposed on the body of the grill, The control unit resets the zero point of the sensor to match the mass of the container without food, receives the initial mass of the food before the heating and the first mass of the food after the heating, And compare the initial mass with the first mass of the food and detect the degree of cooking of the food from the difference between the initial and the first mass of the food. The method of claim 1, The sensor is a level sensor operatively connected to the container and configured to monitor the level of the food in the container, The control unit receives an initial level of the food in the container before the heating, and a first level of the food in the container after the heating, compares the initial level of the food with the first level of the food, And detect the degree of cooking of the food from the difference between the initial and first level. The method of claim 1, The sensor is a temperature sensor operatively connected to at least one of the food and the container and configured to directly or indirectly monitor the temperature of the food in the container, And the control unit is configured to receive the temperature of the food in the container and to detect a degree of cooking of the food therefrom. The method according to any one of claims 2 to 6, And the mass sensor is configured to be disposed on one of the above, below, between, and side surfaces of the heating portion. The method according to any one of claims 2 to 6, And the mass sensor is configured to be disposed above the top surface, below the top surface, between the top surface and the bottom surface, and below the bottom surface. The method of claim 8, And the level sensor is configured to be detachably connected and supported to a wall of the container. The method of claim 8, And the level sensor is configured to float on or immerse in the food. The method of claim 9, And the temperature sensor is configured to be secured or detachably connected to at least one of an inner portion and an outer portion of the container. A grill control system for controlling cooking of food in a container by a grill based on a set point configured in correspondence with a degree of cooking of food desired by a user, One or more sensor units including one or more sensors operatively connected to one or more of the grill and portions of the container and configured to monitor variables for evaluating the degree of cooking of the food; Receive the variable from the sensor unit, receive the set point from one or more of the user and the sensor unit, store the set point at least temporarily in a control, compare the set point with the variable, and And a controller configured to perform one or more preset control actions when a variable reaches the set point. The method of claim 15, And the control unit is further configured to perform the preset control operation when the variable approaches the set point within a preset range.

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