WO2015058343A1 - 依食物特性执行加热的方法 - Google Patents

依食物特性执行加热的方法 Download PDF

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Publication number
WO2015058343A1
WO2015058343A1 PCT/CN2013/085635 CN2013085635W WO2015058343A1 WO 2015058343 A1 WO2015058343 A1 WO 2015058343A1 CN 2013085635 W CN2013085635 W CN 2013085635W WO 2015058343 A1 WO2015058343 A1 WO 2015058343A1
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Prior art keywords
heating
temperature
cooking appliance
heated
food
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PCT/CN2013/085635
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English (en)
French (fr)
Inventor
林靖权
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林靖权
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Application filed by 林靖权 filed Critical 林靖权
Priority to PCT/CN2013/085635 priority Critical patent/WO2015058343A1/zh
Publication of WO2015058343A1 publication Critical patent/WO2015058343A1/zh

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the invention relates to a method for performing heating according to food characteristics, in particular to scanning the appearance shape of a to-be-heated object completely on a display screen by an ultrasonic scanner, and presenting the overall appearance of the food in a 3D rotatable state,
  • the user can choose to automatically or specify a temperature difference of one or two points to maintain a certain temperature difference between the surface temperature and the center temperature, thereby making the heating or cooking of the food more convenient, and indeed achieving the user's desired heating temperature and conditions, etc. To avoid the wrong way of making mistakes due to human operation.
  • the conventional cooking apparatus can only perform horizontal linear heating (single or single), and can only maintain the 80 ° C and 100 ° C heating temperatures indicated by the fixed temperature from the beginning to the end. Since the characteristics of each food are different, if it is heated only horizontally, it will not only affect the taste of the food, but if it is set incorrectly, it may cause the food to be not fully cooked or overcooked, which will result in food, energy and time. Waste on. In view of this, the applicant has been practicing the business for many years. After continuous research and experimentation, Yan Mengsheng designed a method to perform heating according to food characteristics, which makes food cooking more convenient and can reach energy and time. The highest utilization rate of food, etc., and is the only best and most reliable heating method for users.
  • the main object of the present invention is to provide a method for performing heating according to food characteristics, so that when the food is heated, the appearance shape of the object to be heated is completely scanned on the display screen by the ultrasonic scanner, and is rotated in 3D.
  • the state is presented for the user to select automatic (computer operation) or to set the heating according to the preference of the individual for temperature or other heating parameters, and use the detecting component to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, A certain temperature difference between the surface temperature and the center temperature is maintained, so that the food is heated or cooked to achieve the best reheating effect, and it is more convenient, more suitable for conditioning, and exhibits delicious food.
  • the solution of the present invention is:
  • a method for performing heating according to food characteristics comprising: a display device for a cooking appliance and a printer for printing a barcode or a QR barcode; the internal heating zone is provided with a plurality of detecting components, and an ultrasonic scanner; The shape of the object to be heated is completely scanned by the ultrasonic scanner on the display screen, so that the user can select the automatic selection by the touch method or the heating according to personal preference, and the heating method records each heating mode by the cooking device.
  • the information is stored in the computer by the cooking appliance, the printer prints out the object to be identified, or is directly coded and stored in the cooking appliance, and the next time the cooking appliance is used to heat the same object to be heated,
  • the object to be recognized is read by the reader, or can be executed directly by encoding.
  • the point heating may be set to a certain temperature or a central point of the surface of the object to be heated, or may be a point of two or more points on the surface of the object to be heated, or a point on the surface plus a center point Set the temperature to heat.
  • the click heating may set the heating by selecting a temperature difference between the surface temperature of the object to be heated and the temperature of the internal center point, or may set the heating for the temperature difference of the two points.
  • the detecting component disposed in the heating zone of the cooking appliance is a temperature detecting component.
  • the detecting members of the cooking utensils are respectively disposed at two sides and a rear side of the heating zone and a top edge.
  • the detecting member disposed on the top edge of the heating zone is configured to detect a center temperature of the object to be heated.
  • the detecting members disposed on both sides of the heating zone and behind are configured to detect a surface temperature of the object to be heated.
  • the object to be recognized printed by the printer of the cooking appliance is a barcode.
  • the object to be recognized printed by the printer of the cooking appliance is a QR barcode.
  • a method of performing heating according to food characteristics comprising:
  • the object to be identified having the parameters of temperature, time and other water content, humidity, barbecue, smoke and the like is set to be heated;
  • the reader of the cooking appliance scans and reads the object to be identified
  • the content of the object to be recognized is converted into a data signal by the reader, and is compared with the data signal by the default program of the appliance and temporarily stored;
  • the object to be heated is placed in the cooking appliance, the cooking appliance is activated to perform the heating process, and the temperature difference between the surface temperature of the single point, the multi-point or the average number of the object to be heated and the internal center temperature is detected by the detecting component, and the heating program is automatically set.
  • the heating operation is terminated when any default value, that is, the optimal heating condition is reached, thereby making the heating or cooking of the food more convenient and indeed achieving the best ideal use. effect.
  • the reader is a barcode scanner that is mounted to the cooking appliance such that the reading end is exposed to the cooking appliance.
  • the object to be identified which is disposed on the object to be heated, is a barcode.
  • the object to be identified which is disposed on the object to be heated, is a QR barcode.
  • the object to be identified disposed on the object to be heated is any image file that can be recognized.
  • the cooking appliance is provided with a printer for printing a barcode or a QR barcode.
  • the detecting component disposed in the heating zone of the cooking appliance is a temperature detecting component.
  • the detecting members of the cooking utensils are respectively disposed at two sides and a rear side of the heating zone and a top edge.
  • the detecting member disposed on the top edge of the heating zone is configured to detect a center temperature of the object to be heated.
  • the detecting members disposed on both sides of the heating zone and behind are configured to detect a surface temperature of the object to be heated.
  • the cooking appliance can be provided with a display screen for displaying a heating profile.
  • the object to be heated is placed in the heating zone of the cooking appliance, and the shape of the object to be heated is completely scanned on the display screen by the ultrasonic scanner for the user to select automatically or select a single point or more or The multi-point average of two or more points is selected and heated by the temperature difference between the other points.
  • the detecting component is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, so as to maintain a certain temperature difference between the surface temperature and the center temperature, thereby making the heating or cooking of the food more convenient and avoiding artificial The operation is prone to the lack of errors.
  • each cooking method is recorded by the cooking appliance, or the information is stored in a computer for the next access.
  • the object to be identified is printed by the printer of the cooking appliance, or directly encoded and stored in the cooking.
  • the appliance when the next time the cooking appliance is used to heat the same object to be heated, is only required to be read by the reader or directly activated by the code.
  • 1A and 1B are heating diagrams of a conventional cooking appliance
  • Figure 2 is a perspective view of a first embodiment of the present invention
  • Figure 3 is a structural view of a first embodiment of the present invention.
  • FIG. 4 and FIG. 5 are diagrams showing a state of use of the first embodiment of the present invention.
  • Figure 6 is a view showing the state of the display screen in the first embodiment of the present invention.
  • Figure 7 is a perspective view of a second embodiment of the present invention.
  • Figure 8 is a view showing the state of use of the second embodiment of the present invention.
  • Figure 9 is a heating diagram of a second embodiment of the present invention.
  • Figure 10 is a heating diagram of a third embodiment of the present invention.
  • Figure 11 is a view showing a state of use of a fourth embodiment of the present invention.
  • Figure 12 is a heating diagram of a fourth embodiment of the present invention.
  • FIG. 13 is a diagram showing an embodiment of printing an object to be recognized according to the present invention.
  • Figure 14 is a heating diagram of a fifth embodiment of the present invention.
  • Figure 15 is a heating diagram of a sixth embodiment of the present invention.
  • Figure 16 is a heating diagram of a seventh embodiment of the present invention.
  • Figure 17 is a heating diagram of an eighth embodiment of the present invention.
  • Figure 18 is a heating diagram of an eighth embodiment of the present invention.
  • Figure 19 is a view showing an embodiment of the display screen of the present invention.
  • Figure 20 is a diagram showing an embodiment of the display screen of the present invention.
  • the present invention mainly comprises at least a cooking appliance 1 (this embodiment is a microwave oven generally including a manipulation key 11) for heating, the cooking appliance 1 being provided with a reader 12 and a display screen 2 (LCD or LED display) a screen, which is a touch display screen, and a printer 13 for printing a barcode or a QR barcode, the reader 12 being a barcode scanner that can be mounted on the cooking appliance 1 such that the reading end is exposed to the cooking appliance 1.
  • the internal heating zone 14 of the cooking appliance 1 is provided with a plurality of detecting members 15, 16, 17, 18 and a turntable 19, and an ultrasonic scanner 20.
  • the detecting members 15, 16, 17, 18 are temperature detecting components, and the detecting members 15, 16 are respectively disposed on two sides of the heating region 14, and the detecting member 17 is disposed in the heating region.
  • the rear of the 14 is located, and the detecting member 18 is disposed at the top edge of the heating zone 14 (or may be added at other suitable locations such as a chassis, etc.);
  • FIG. 4 and FIG. 5 are diagrams of the use state of the first embodiment of the present invention. Please refer to FIG. 3.
  • the object to be heated 3 is placed on the turntable 19 of the heating zone 14 of the cooking appliance 1, and the appearance of the object to be heated 3 is completed by the ultrasonic scanner 20.
  • the temperature difference from another point, the point of selection includes 1, can be a single point (a certain point or center point on the surface) set temperature heating, 2, can be more points (ie, two or more points on the surface or surface A point plus center point) set the temperature to heat, 3, the temperature difference between the surface temperature and the internal (center point) temperature can be set to heat, 4, can be set at any two temperature difference heating.), that is, can be displayed On screen 2, click to set the temperature of any position, and the relative relationship with the temperature of another position or other multi-point position.
  • the setting of the present invention can have an infinite selection, and can automatically set various desired final (user-ideal) heating temperatures and conditions, and use the ultrasonic scanner 20 to complete the optimal heating result.
  • the heating means is recorded by the cooking appliance 1, or the information is stored in the computer, and after the optimal cooking result is obtained, the printer 13 of the cooking appliance 1 prints the object to be recognized 4 (the barcode Or QR barcode), or directly encoded in a cooking appliance.
  • the object to be recognized 4 is simply read by the reader 12, or can be directly executed by the code to make the operation more convenient and fast.
  • the invention has certain specifications for any object 3 to be heated, in particular, an object 3 to be heated (such as chicken, duck, fish, fruits and vegetables, etc., which is not recombined or normalized), wherein each The weight of the material to be heated 3 is different, and the heating conditions are also different. Therefore, the present invention can exert optimal efficiency and optimal individual heating conditions, and can be learned by the accumulated experience of the present invention.
  • the optimum heating value (heating parameter) provides the most suitable heating conditions for the user.
  • FIG. 6 is a state diagram of the first embodiment of the present invention.
  • the present invention can link the display screen 2 to the cooking appliance 1 in an external manner, and the display panel 2 displays the appearance shape of the object 3 to be heated for viewing by the user.
  • the present invention mainly comprises at least a cooking appliance 1 for heating (this embodiment is a microwave oven generally including a manipulation key 11), and a foodstuff to be heated 3 (refer to a food which can be heated by microwaves or the like and packaging thereof).
  • the object to be identified 4 having temperature, time and other heating parameters such as temperature, humidity, barbecue, smoke, etc. is directly printed or attached.
  • the cooking appliance 1 is provided with a reader 12 for reading the object 4 to be recognized, and a printer 13 for printing a barcode or a QR barcode, the reader 12 being a barcode scanner, which can be installed In the cooking appliance 1, the reading end is exposed to the cooking appliance 1.
  • the heating zone 14 of the cooking appliance 1 is provided with a plurality of detecting members 15, 16, 17, 18 and a turntable 19.
  • the detecting members 15, 16, 17, 18 are temperature detecting.
  • the components see FIG. 3), wherein the detecting members 15 and 16 are respectively disposed at two sides of the heating region 14, the detecting member 17 is disposed at the rear of the heating region 14, and the detecting member 18 is disposed at the heating region 14.
  • the top edge (or may be added at other appropriate locations);
  • the object to be identified 4 is a barcode set according to the above temperature, time and other parameters such as water content, humidity, barbecue, smoke, etc., and may also be a QR barcode or any other identifiable image file or object, such
  • the parameters are tested by the manufacturer who needs to heat the edible product, and the optimum quality (heating) parameter of the product (obtained during the execution type reheating process) is set;
  • the content of the object 4 to be recognized is read by the reader 12, and after being compared with the control program, the cooking device 1 is driven by the control program to automatically heat according to the temperature and time set by the object 4 to be identified. And detecting the temperature difference between the surface temperature of the object to be heated and the internal center temperature by using the detecting members 15, 16, 17, 18, and automatically setting the heating program to maintain a certain temperature difference between the surface temperature and the center temperature, thereby making the food It is more convenient to heat or cook, and it is easy to avoid the mistake of human error.
  • FIG. 9 is a heating graph of a second embodiment of the present invention.
  • the reader 12 reads the content of the object 4 to be recognized, and after comparing with the control program, the control program drives the cooking appliance 1 according to the temperature set by the object 4 to be identified.
  • time (and other heating parameters) automatic heating can be used in different stages of temperature and time:
  • the first stage (a) - thawing section set the condition temperature 60 ° C, time 3 minutes.
  • the second stage (two) - progressive heating section set the condition temperature 60 ° C ⁇ 80 ° C, time 3 minutes.
  • the third stage (three) - rapid heating section set the condition temperature 100 ° C, time 2 minutes.
  • the heating line is (L1) ⁇ (L2) ⁇ (L3), and the non-horizontal straight line is set according to the requirements of the product, and the optimal heating condition is set, which is the best utilization of heat energy and the most efficient one heating design.
  • the heating conditions it can be set according to the characteristics of the product and individual needs, forming three different stages of heating, and the temperature can also be set according to the stage requirements, fixed temperature or upper (gradual or rapid or parabolic optimal heating conditions) A heating type that raises or lowers the temperature.
  • FIG. 10 is a heating diagram of a third embodiment of the present invention.
  • the present invention can be set according to product characteristics (or personal preferences):
  • the first stage (a) - heating conditions (thaw, heating line L1): temperature 40 ° C, time 3 minutes (0-3 minutes).
  • the second stage (two) - heating conditions are two: (1) heating (2) humidification (parameter A)
  • Curve heating line L2 temperature 60 ° C ⁇ 95 ° C, time 2 minutes (3-5 minutes).
  • the percentage of humidity can be set by itself (depending on the product characteristics ⁇ from 0% ⁇ 100%>), the time is 2 minutes, or can be set by yourself.
  • the third stage (three) - heating conditions are two: (1) heating (2) smoke (parameter B)
  • the percentage of concentration can be set according to the product demand (or personal preference).
  • FIG. 11 and FIG. 12 are a state diagram and a heating diagram of a fourth embodiment of the present invention.
  • the present invention can detect the temperature difference between the surface temperature of the object to be heated 3 and the internal center temperature by using the detecting members 15, 16, 17, 18 to automatically set the heating program to reach the surface temperature and The central temperature maintains a certain temperature difference.
  • the whole heating process maintains the surface temperature - center temperature ⁇ 10 ° C +/- 1 ° C, temperature difference: 10 ° C, until the surface temperature reaches 100 ° C, that is, the center temperature is Heating was performed at a temperature of 90 ° C +/- 1 ° C.
  • the invention directly activates the detecting members 15, 16, 17, 18, keeps the surface temperature and the center temperature within a temperature difference range of 10 ° C, and performs heating until the set surface temperature is 105 ° C, and the heating line is dependent on the (average) temperature difference.
  • C' (C2+C3+C4)/3-C1 ⁇ 10°C forms the best automatic heating line, where:
  • the detecting member 18 is mainly for detecting the center temperature (C1) of the object 3 to be heated.
  • the detecting members 15, 16, 17 are for detecting the surface temperatures (C2, C3, C4) of the object 3 to be heated.
  • the present invention has the following special functions:
  • Microwave function It can be intermittent or in the 'ON' state from the beginning to the end.
  • Vapor function This function has the effect of heat preservation (moisturizing). When the temperature is high and the temperature is high, the skin of the object to be heated will be burnt, resulting in poor product results.
  • Turntable rotation function It can automatically or manually set the optimal rotation speed at each stage, and cooperate with the start of each function to achieve the best result.
  • FIG. 13 is a diagram of an embodiment of printing an object to be identified according to the present invention.
  • the present invention can be self-established on the cooking appliance 1 to perform an optimal heating mode, and the cooking appliance 1 records each heating mode, and after obtaining the best cooking result, the cooking appliance 1
  • the printer 13 prints out the object 4 to be identified (barcode or QR barcode).
  • the object to be recognized 4 can be read by the reader 12, which makes the operation more convenient and fast.
  • FIG. 14 is a heating graph of a fifth embodiment of the present invention.
  • the object to be identified 4 constitutes heating
  • the mode can be set to automatic navigation by the forced system, and the appropriate heating time is first set, and the cooking device 1 is driven by the control program according to the set time.
  • FIG. 15 is a heating graph of a sixth embodiment of the present invention.
  • the present invention can set the surface temperature (L1) and the center temperature (L2) first by setting the surface temperature (L1) and the center temperature (L2) in a mode in which the to-be-identified object 4 constitutes heating, and the control program drives the cooking.
  • the appliance 1 is automatically heated according to the set temperature, and the detecting component 15, 16, 17, 18 is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, and the heating program is automatically set to reach (set Single point or multi-point or average temperature) When the surface temperature and the center temperature reach the set temperature, the heating action is automatically stopped, so that the heating or cooking of the food is more convenient, the user's goal is indeed achieved, and the artificial The operation is prone to the lack of errors.
  • FIG. 16 and FIG. 17, are heating diagrams of the seventh and eighth embodiments of the present invention.
  • the heating mode can be set by the user, and the temperature difference (10 ° C) of the surface temperature (L1) and the center temperature (L2) is first set, by the control program.
  • the cooking appliance 1 is automatically heated according to the set temperature, and the detecting component 15, 16, 17, 18 is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, and the heating program is automatically set to reach the surface temperature and When the center temperature reaches the set temperature difference, the heating operation is automatically stopped, thereby making it easier to heat or cook the food.
  • FIG. 18 is a heating diagram of a ninth embodiment of the present invention.
  • the object to be identified 4 constitutes heating
  • the heating mode can be set by the user, and the temperature difference (20 ° C) of the surface temperature (L1) and the center temperature (L2) is first set, by the control program.
  • the cooking appliance 1 is automatically heated according to the set temperature, and the detecting component 15, 16, 17, 18 is used to detect the temperature difference between the surface temperature of the object to be heated and the internal center temperature, and the heating program is automatically set to reach the surface temperature and When the center temperature reaches the set temperature difference, the heating operation is automatically stopped, thereby making it easier to heat or cook the food.
  • FIG. 19 is a diagram of an embodiment of installing a display screen according to the present invention.
  • the present invention can provide a display screen 2 (LCD or LED display screen) on the cooking appliance 1, and display a heating graph from the display screen 2 for the user to view and convert it into the object 4 to be identified. It is printed by the printer 13 of the cooking appliance 1 (barcode or QR barcode).
  • the display screen 2 displays a curve screen. In this way, if the user thinks that the final temperature is too high or too low, the user can change the setting, perform the heating, and reprint the object to be identified 4 for the next use to meet the needs of different users.
  • a family of different ages, due to different taste preferences (temperature or humidity or other heating parameters) the present invention can be changed and set by individual preferences to meet the needs of each individual.
  • FIG. 20 is a diagram of an embodiment of an external display screen of the present invention.
  • the present invention can link the display screen 2 (LCD or LED display screen) to the cooking appliance 1 in an external manner, and display the heating graph by the display screen 2 for the user to view and convert it into a standby
  • the identification object 4 is printed by the printer 13 of the cooking appliance 1 (barcode or QR barcode).
  • the ultrasonic shape scanner completely scans the shape of the object to be heated on the display screen for the user to select automatically on the display screen by using the touch method. Heating makes it easier to heat or cook the food.
  • the user can use the touch method to set the temperature heating on the single point of the display (some point or center point on the surface) to make the heating or cooking of the food more convenient.
  • the user can use the touch method to set the temperature heating on multiple points of the display screen (ie, two or more points on the surface or a point on the surface plus a center point).
  • the user can use the touch method to set the temperature difference between the surface temperature and the internal (center point) temperature. 5.
  • the user can use the touch method to select the temperature at the two points. The difference is set to heat.
  • the heating method can be recorded by the cooking appliance.
  • the information is stored in the computer, and the object to be identified (barcode or QR barcode) is printed by the printer of the cooking appliance, and is read by the next time the cooking appliance is used to heat the same object to be heated.
  • the object can be read by reading the object to be recognized, which makes the operation more convenient and fast.
  • Each heating method can be recorded by the cooking appliance, and the information can be directly encoded and stored in the cooking appliance. ⁇ The next time you use the cooking appliance to heat the same object to be heated, you only need to start it directly with the code to make the operation more convenient and fast. 8.
  • the heating operation is automatically stopped to avoid the lack of error due to human operation.
  • the heating mode can be set by the user to automatically stop the heating action when the surface temperature and the center temperature reach the set temperature difference, thereby making the heating or cooking of the food more convenient.
  • a display screen (LCD or LED display) can be set on the cooking appliance, and the heating curve graph is displayed on the display screen for the user to view and convert it into an object to be identified, which is printed by the printer of the cooking appliance (barcode Or QR barcode). ⁇ When other users scan for the object to be recognized, the display shows a curve. In this way, if the user thinks that the final temperature is too high or too low, the user can change the setting, perform the heating, and reprint the object to be identified for the next use to meet the needs of different users. 12.
  • the present invention has a specification for any object to be heated, in particular, an object to be heated (such as chicken, duck, fish, fruits and vegetables, etc., which is not reconstituted or normalized),
  • the weight of the heating material is different, and the heating conditions are also different.
  • the invention can exert the optimal efficiency and the best personalized heating condition, and the optimal heating value can be learned by the accumulated experience of the invention. (heating parameters), providing the most suitable heating conditions for the user. 13.
  • the same user and the same object to be heated can set different heating temperatures according to different seasons or times to fully meet the needs of users. That is, the present invention can set the heating temperature according to any requirement to achieve a customized effect. 14. It is customary to use the scanning barcode method to form the heating technology.
  • the present invention constitutes an automatic navigation heating of the object to be heated under the final demand condition, which cannot be achieved by the conventional bar code scanning heating technology. 15.
  • the heating process if the heating is suspended due to other factors, the heating may be continued upon restarting (for example, when the object to be heated has been heated to 50 ° C, the valve is restarted and is heated to 100 ° C.
  • the invention can detect the original temperature and then continue to heat to 100 ° C to stop automatically. 16.
  • the prior art has many disadvantages of excessive heating or insufficient heating, resulting in a high proportion of heating failure rate.
  • the invention has the highest efficiency heating effect and enables heating. The success rate is 100%.
  • the present invention uses a cooking appliance provided with a control program, and a reader and a detecting component mounted on the cooking appliance to read the object to be identified attached to the object to be heated while the food is being heated.
  • the content of the cooking appliance is automatically heated according to the temperature and time set by the object to be identified, and the detection condition of the detecting component, so that the heating or cooking of the food is more convenient.

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  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
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Abstract

一种依食物特性执行加热的方法，主要于烹饪器具（1）设有读取器（12）及显示屏（2），以及可供打印条形码或QR条形码的打印机（13），烹饪器具的内部的加热区（14），设有复数的侦测件（15，16，17，18）及一超音波扫瞄器（20）。于使用时，将待加热物（3）置于烹饪器具加热区（14），借由超音波扫瞄器（20）将待加热物（3）外观形状完整扫瞄于显示屏（2），以供使用者选择自动或选择单点或一点以上亦或两点以上的多点平均值，与另一点间的温度差点选加热。利用侦测件（15，16，17，18）侦测待加热物（3）表面温度与内部中心温度的温度差，以达到使表面温度与中心温度保持一定温度差，从而使食品的加热或烹饪更为方便，且可避免因人为操作而易生错误的缺失。

Description

依食物特性执行加热的方法 技术领域
本发明有关一种依食物特性执行加热的方法，尤指一种借由超音波扫瞄器将待加热物外观形状完整扫瞄于显示屏，并以3D可旋转状态呈现食物的整体外观，以供使用者选择自动或指定一点或任两点的温度差，使表面温度与中心温度保持一定温度差，从而使食品的加热或烹煮更为方便、确实已达到用户理想的加热温度及条件等，避免因人为操作易生错误的方法。
背景技术
一般的微波炉等烹饪器具于使用时，由于结构的设计，仅能供简单的加热动作，如图1A及图1B所示，假设（I）其设定加热条件为80℃，时间为4分钟，所以加热区域为（I）部分，其加热线（L1）为水平直线，假设（II）其设定加热条件为100℃，时间为6分钟，所以加热区域为（II）部分，其产生加热线（L2）亦为水平直线。是以，习知的烹饪器具仅能做水平直线性加热（单一或唯一），从一开始到结束只能保持固定温度所示的80℃及100℃加热温度。而由于每一种食物的特性皆不相同，若仅以水平直线性加热，不但会影响食品的美味，且若设定错误亦可能造成食品未全熟或过熟，相对造成食物、能源及时间上的浪费。申请人有鉴于此，乃秉持从事该项业务多年的经验，经不断研究、实验，遂萌生设计一种依食物特性执行加热的方法，祈使食物的烹饪更为方便，并能达到能源、时间、食物等最高利用率，且为使用者唯一最佳、最放心的加热方法。
发明内容
本发明的主要目的，即在提供一种依食物特性执行加热的方法，使食物于加热时，借由超音波扫瞄器将待加热物外观形状完整扫瞄于显示屏，并以3D可旋转状态呈现，以供用户选择自动（计算机运算）或依个人对温度或其他加热参数的偏好自行设定点选加热，利用侦测件侦测待加热物表面温度与内部中心温度的温度差，以达到表面温度与中心温度保持一定温度差，从而使食品的加热或烹煮，达到最佳复热效果，且更为方便，更适当的调理、并展现出食物的美味。
为达上述目的，本发明的解决方案是：
一种依食物特性执行加热的方法，包含：　　于烹饪器具设有显示屏及可供打印条形码或QR条形码的打印机，内部的加热区设有复数的侦测件，以及超音波扫瞄器；　　借由超音波扫瞄器将待加热物外观形状完整扫瞄于显示屏，以供使用者利用触控方式于显示屏选择自动或依个人偏好点选加热，由烹饪器具纪录每一次的加热方式，于取得最佳的烹饪结果后，由烹饪器具将信息储存于计算机，由打印机打印出待辨识对象，或直接编码储存于烹饪器具，俾于下一次使用烹饪器具加热同一待加热物时，只需由读取器读取该待辨识对象，或直接以编码启动即可执行。
所述的点选加热可为点选待加热物表面某一点或中心点设定温度加热，或可为点选待加热物表面的某两点或两点以上，亦或表面某一点加中心点设定温度加热。
所述的点选加热可为点选待加热物表面温度与内部中心点温度的温度差设定加热，或可为点选任两点的温度差设定加热。
所述的设于烹饪器具加热区的侦测件，为温度侦测组件。
所述的烹饪器具的侦测件，分别设于加热区的两侧及后方以及顶缘。
所述的设于加热区顶缘的侦测件，供侦测待加热物的中心温度。
所述的设于加热区两侧及后方的侦测件，供侦测待加热物的表面温度。
所述的烹饪器具的打印机所打印出的待辨识对象，为条形码。
所述的烹饪器具的打印机所打印出的待辨识对象，为QR条形码。
一种依食物特性执行加热的方法，包含：
于烹饪器具设置可供读取待辨识对象的读取器，并于内部的加热区设有复数的侦测件；
将设有具温度、时间及其它含水量、湿度、烧烤、烟熏等参数条件的待辨识对象设于待加热物；
将读取器设于烹饪器具；
将待加热物携至烹饪器具前，由烹饪器具的读取器扫瞄读取待辨识对象；
由读取器将待辨识对象的内容转换为数据讯号，并由器具默认的程序与数据讯号比对并暂存；
将待加热物置于烹饪器具内，启动烹饪器具执行加热程序；利用侦测件侦测待加热物单点、多点或平均数的表面温度与内部中心温度的温度差，自动设定其加热程序，以达到表面温度与中心温度保持一定温度差，待到达任一默认值即最佳加热条件时为加热工作终止，从而使食品的加热或烹煮更为方便，且确实达到最佳的理想使用效果。
所述的读取器为条形码扫瞄器，其装设于烹饪器具，使读取端突露于烹饪器具。
所述的设于待加热物的待辨识对象，为条形码。
所述的设于待加热物的待辨识对象，为QR条形码。
[根据细则26改正03.11.2014]　
所述的设于待加热物的待辨识对象，为可辨识的任何图档。
所述的烹饪器具设有可供打印条形码或QR条形码的打印机。
所述的设于烹饪器具加热区的侦测件，为温度侦测组件。
所述的烹饪器具的侦测件，分别设于加热区的两侧及后方以及顶缘。
所述的设于加热区顶缘的侦测件，供侦测待加热物的中心温度。
所述的设于加热区两侧及后方的侦测件，供侦测待加热物的表面温度。
所述的烹饪器具可设有一显示屏，以供显示加热曲线图。本发明使用时，将待加热物置于烹饪器具加热区，借由超音波扫瞄器将待加热物外观形状完整扫瞄于显示屏，以供使用者选择自动或选择单点或一点以上亦或两点以上的多点平均值，与另一点间的温度差点选加热。利用侦测件侦测待加热物表面温度与内部中心温度的温度差，以达到，使表面温度与中心温度保持一定温度差，从而使食品的加热或烹煮更为方便，且可避免因人为操作而易生错误的缺失。并由烹饪器具纪录每一次的加热方式，或将信息储存于计算机以供下次取用，于取得最佳的烹饪结果后，由烹饪器具的打印机打印出待辨识对象，或直接编码储存于烹饪器具，俾于下一次使用烹饪器具加热同一待加热物时，只需由读取器读取该待辨识对象，或直接以编码启动即可执行。
附图说明
图1A及图1B为习知烹饪器具加热曲线图；
图2为本发明第一实施例的立体图；
图3为本发明第一实施例的结构图；
图4及图5为本发明的第一实施例使用状态图；
图6为本发明第一实施例外接显示屏状态图；
图7为本发明第二实施例立体图；
图8为本发明第二实施例使用状态图；
图9为本发明第二实施例加热曲线图；
图10为本发明第三实施例加热曲线图；
图11为本发明的第四实施例使用状态图；
图12为本发明第四实施例加热曲线图；
图13为本发明待辨识对象打印实施例图；
图14为本发明第五实施例加热曲线图；
图15为本发明第六实施例加热曲线图；
图16为本发明第七实施例加热曲线图；
图17为本发明第八实施例加热曲线图；
图18为本发明第八实施例加热曲线图；
图19为本发明加装显示屏实施例图；
图20为本发明加装显示屏实施例图。
【主要组件符号说明】
1烹饪器具11操控键
12读取器13打印机
14加热区15侦测件
16侦测件17侦测件
18侦测件19转盘
2显示屏3待加热物
4待辨识对象。
具体实施方式
为了进一步解释本发明的技术方案，下面通过具体实施例来对本发明进行详细阐述。
请同时参阅图2及图3，为本发明的第一实施例立体图及结构图。如图所示，本发明主要至少包含可供加热的烹饪器具1（本实施例为一般包含操控键11的微波炉），该烹饪器具1设有读取器12及显示屏2（LCD或LED显示屏，为触控显示屏），以及可供打印条形码或QR条形码的打印机13，该读取器12为条形码扫瞄器，其可装设于烹饪器具1，使读取端突露于烹饪器具1。烹饪器具1的内部的加热区14，设有复数的侦测件15、16、17、18及一转盘19，以及一超音波扫瞄器20。于本实施例，该等侦测件15、16、17、18为温度侦测组件，且其中的侦测件15、16分别设于加热区14的两侧，侦测件17设于加热区14的后方，而侦测件18则设于加热区14的顶缘（或可于其它适当位置增设如底盘等）；
请同时参阅图4及图5，为本发明的第一实施例使用状态图。敬请配合图3，如图所示，本发明于使用时，将待加热物3置于烹饪器具1加热区14的转盘19，借由超音波扫瞄器20将待加热物3外观形状完整扫瞄于显示屏2，并以3D可旋转状态呈现，以供使用者利用触控方式于显示屏2选择自动或点选加热（选择单点或一点以上或两点以上的多点平均值，与另一点间的温度差，其点选方式包含1、可以单点（表面某一点或中心点）设定温度加热，2、可以多点（即表面的某两点或两点以上或表面某一点加中心点）设定温度加热，3、可以表面温度与内部（中心点）温度的温度差设定加热，4、可以任两点的温度差设定加热。），亦即，可于显示屏2上点选设定任一位置的温度，与另一位置或其他多点位置的温度的相对关系，以图4的鸭为例，可供点选鸭背温度（t1）、环绕于鸭外围四个点的温度（t2、t3、t4、t5）、鸭中心温度（t6），其不同的设定及动作如下：　　1、设定t1=100℃（表面温度），t6=90℃（中心温度）　　t1-t6=100℃-90℃=10℃（温度差）　　选择此两点的温度以后（温差10℃），确认后烹饪器具1即自行启动加热，直至达到所设定的条件即停止。
2、可选择t1、t2、t3、t4的总平均温度（表面温度）　（t1+t2+t3+t4+t5）/5=t'=100℃再选择中心温度t6=85℃t'=t'-t6=100℃-85℃=15℃（温度差）　即可自动加热。3、选择t2与t4温度差t'=0℃，t2=100℃，t4=100℃待t2与t4达到设定温度即结束加热。
本发明的设定可有无限的选择，可自行设定所想要的各种最终（使用者最理想）加热温度及条件，透过超音波扫瞄器20搭配完成最佳的加热结果。且本发明的操作简易，可依照使用者对食物的偏好，由高热100℃、中热85℃～99℃或低热84℃以下，自行选择任何一点或与其他任何点或多点的温度差或各独立的温度下，即可自动执行加热，如：1、选择t1=100℃，t3=95℃，t6=85℃条件后，即可执行加热。2、选择t5=105℃，t4=100℃条件后，于不选择中心温度状态下即可执行加热。
前述的加热动作于执行后，由烹饪器具1纪录每一次的加热方式，或将信息储存于计算机，于取得最佳的烹饪结果后，由烹饪器具1的打印机13打印出待辨识对象4（条形码或QR条形码），或直接编码储存于烹饪器具。俾于下一次使用烹饪器具1加热同一待加热物3时，只需由读取器12读取该待辨识对象4，或直接以编码启动即可执行，使操作更为方便、快速。
本发明对于任何的待加热物3具有规格性，特别是具有不规则的待加热物3（如鸡、鸭、鱼、蔬果等未经重组或规格化的待加热物3），其中如每一种待加热物3的重量大小皆不相同，其加热条件亦不相同，因此，本发明可发挥最佳效率、最佳个人化的加热条件，且可借由本发明经多次的累积经验学习到最佳的加热值（加热参数），提供使用者最适当的加热条件。
请参阅图6，为本发明的第一实施例外接显示屏状态图。如图所示，本发明可将显示屏2以外接方式链接于烹饪器具1，由显示屏2显示待加热物3外观形状，以供使用者观视。
请同时参阅图7及图8，为本发明的第二实施例立体图及使用状态图。如图所示，本发明主要至少包含可供加热的烹饪器具1（本实施例为一般包含操控键11的微波炉），以及设于待加热物3（指可供微波等加热的食品及其包装），以直接印制或贴附方式设有具温度、时间及其它含水量、湿度、烧烤、烟熏等加热参数条件的待辨识对象4。其中，该烹饪器具1设有可供读取该待辨识对象4的读取器12，以及可供打印条形码或QR条形码的打印机13，该读取器12为条形码扫瞄器，其可装设于烹饪器具1，使读取端突露于烹饪器具1。烹饪器具1的内部的加热区14，设有复数的侦测件15、16、17、18及一转盘19，于本实施例，该等侦测件15、16、17、18为温度侦测组件（请参阅图3），且其中的侦测件15、16分别设于加热区14的两侧，侦测件17设于加热区14的后方，而侦测件18则设于加热区14的顶缘（或可于其它适当位置增设）；
该待辨识对象4，为依据上述温度、时间及其它含水量、湿度、烧烤、烟熏等参数而设定的条形码，其亦可为QR条形码或其他可辨识的任何图文件或对象，该等参数由需加热食用产品的业者经复数次的测试，设定该项产品的（在执行型复热过程中得到）最佳质量的（加热）参数；
借由前述的装置，俾借由读取器12读取待辨识对象4的内容，与控制程序比对后，由控制程序驱动烹饪器具1依待辨识对象4所设定的温度及时间自动加热，再利用侦测件15、16、17、18侦测待加热物表面温度与内部中心温度的温度差，自动设定其加热程序，以达到表面温度与中心温度保持一定温度差，从而使食品的加热或烹煮更为方便，且可避免因人为操作而易生错误的缺失。
请参阅图9，为本发明的第二实施例加热曲线图。如图所示，本发明于使用时，借由读取器12读取待辨识对象4的内容，与控制程序比对后，由控制程序驱动烹饪器具1依待辨识对象4所设定的温度及时间（及其它加热参数）自动加热，可做阶段性不同温度及时间的应用:
一、第一阶段（一）-解冻段：设定条件温度60℃,时间3分钟。
二、第二阶段（二）-渐进升温加热段：设定条件温度60℃→80℃,时间3分钟。
三、第三阶段（三）-快速加热段：设定条件温度100℃,时间2分钟。
综合上述其加热线为（L1）→（L2）→（L3），非水平直线而依其产品所需而设定出最佳的加热条件，为热能最佳利用且最有效率一个加热设计。依加热条件完全可依照产品的特性及个人需求而设定，形成三段不同阶段加热，且其温度也可视阶段需求设定，固定温度或上（渐进或急速或抛物线等最佳的加热条件）升或下降温度的加热式。
请参阅图10，为本发明的第三实施例图加热曲线图。如图所示，本发明依产品特性（或个人偏好）可设定:
一、第一阶段（一）-加热条件（解冻，加热线L1）：温度40℃,时间3分钟（0-3分钟）。
二、第二阶段（二）-加热条件有二：（1）加热（2）加湿（参数A）
（1）曲线加热线L2：温度60℃→95℃,时间2分钟（3-5分钟）。
（2）同部启动'加湿'：湿度百分比%可自行设定（依产品特性＜由0%→100%＞），时间2分钟，或可自行设定。
三、第三阶段（三）-加热条件有二：（1）加热（2）烟熏（参数B）
（1）加热温度95℃→105℃。
（2）同时启动烟熏动作，浓度百分比%可视产品需求（或个人偏好）设定。
请同时参阅图11及图12，为本发明的第四实施例使用状态图及加热曲线图。如图所示，本发明可利用侦测件15、16、17、18来侦测被待加热物3表面温度与内部中心温度的温度差,来自动设定其加热程序,来达到表面温度与中心温度保持一定温度差，依产品的最佳加热特性，整个加热过程保持表面温度-中心温度<10℃+/-1℃，温差:10℃，直到表面温度达到100℃，亦即中心温度在90℃+/-1℃范围来执行加热。本发明直接启动侦测件15、16、17、18，保持表面温度与中心温度保持10℃温差范围内，执行加热至已设定表面温度105℃为止，其加热线会依（平均）温度差C'=（C2+C3+C4）/3-C1≤10℃形成最佳自动加热线，其中：
侦测件18主要供侦测待加热物3的中心温度（C1）。
侦测件15、16、17供侦测待加热物3的表面温度（C2、C3、　C4）。
平均表面温度C'，由三边侦测件15、16、17所侦测到的温度平均数（C2+C3+C4）/3=C'，C'－C1=C'温度差，依本实施例C'≤10℃最终结束表面温度C'=105℃，表面平均温度=中心温度C1≤10℃，从开始到结束，亦可自行设定其它参数，如转盘19的旋转速度（r.p.m.）。
假设我们将一只冷冻（-18℃）后的烤鸡，经过多次人工测试结果设定最佳加热（复热）状况，其加热为图12所示的'L'线，各阶段各种功能启动的状态，当读取器12扫瞄待加热物3包装上的待辨识对象4后，将冷冻烤鸡置于烹饪器具1中，烹饪器具1即自动启动各阶段的功能，来达成默认结果。
本发明除前述的加热功能外，尚具备有以下的特殊功能：
（1）微波功能：其可采间断式，或从开始到结束都在'ON'状态。
（2）蒸气功能：此功能有保温（保湿）的效用，避免长时间且高温的状态下，待加热物的表皮会被烧焦，导致产生产品不佳结果。
（3）烟熏功能：当蒸气加热保温后,可能早期烟熏香气会些许被挥发，烟熏味变淡，本功能可再度补充其味道达到保持香气。
（4）烧烤功能：最后以烧烤方式将湿气去除，将表面的香气、口感达到未冷冻前的（原始）味道再度重现。
（5）转盘旋转功能：为一可自动或手动设定在各阶段的最佳旋转速度，配合各功能的启动，来达到最佳结果。
请参阅图13，为本发明的待辨识对象打印实施例图。如图所示，本发明可自行在烹饪器具1上自行设立的来执行最佳的加热方式，并由烹饪器具1纪录每一次的加热方式，于取得最佳的烹饪结果后，由烹饪器具1的打印机13打印出待辨识对象4（条形码或QR条形码）。俾于下一次使用烹饪器具1加热同一待加热物3时，只需由读取器12读取该待辨识对象4即可，使操作更为方便、快速。
请参阅图14，为本发明第五实施例加热曲线图。如图所示，本发明除前述以待辨识对象4构成加热外，可借由强制统设为自动导航的模式，先设定适当的加热时间，由控制程序驱动烹饪器具1依设定的时间自动加热，再利用侦测件15、16、17、18侦测待加热物表面温度（L1）与内部中心温度（L2）的温度差，自动形成阶段性加热程序（第一、二、三阶段），达到表面温度与中心温度保持一定温度差（如表面温度100℃，中心温度温差10℃）时，自动停止加热动作，从而使食品的加热或烹煮更为方便，且可避免因人为操作而易生错误的缺失。
请参阅图15，为本发明第六实施例加热曲线图。如图所示，本发明除前述以待辨识对象4构成加热外，可借由强制统设为强制导航的模式，先设定表面温度（L1）及中心温度（L2），由控制程序驱动烹饪器具1依设定的温度自动加热，再利用侦测件15、16、17、18侦测待加热物表面温度与内部中心温度的温度差，自动设定其加热程序，达到（所设定的单点或多点或平均温度）表面温度与中心温度到达所设定的温度时，自动停止加热动作，从而使食品的加热或烹煮更为方便、确实达到用户的目标，且可避免因人为操作而易生错误的缺失。
请同时参阅图16及图17，为本发明第七及第八实施例加热曲线图。如图所示，本发明除前述以待辨识对象4构成加热外，可由用户自行设定加热模式，先设定表面温度（L1）及中心温度（L2）的温差（10℃），由控制程序驱动烹饪器具1依设定的温度自动加热，再利用侦测件15、16、17、18侦测待加热物表面温度与内部中心温度的温度差，自动设定其加热程序，达到表面温度与中心温度到达所设定的温差时，自动停止加热动作，从而使食品的加热或烹煮更为方便。
请参阅图18，为本发明第九实施例加热曲线图。如图所示，本发明除前述以待辨识对象4构成加热外，可由用户自行设定加热模式，先设定表面温度（L1）及中心温度（L2）的温差（20℃），由控制程序驱动烹饪器具1依设定的温度自动加热，再利用侦测件15、16、17、18侦测待加热物表面温度与内部中心温度的温度差，自动设定其加热程序，达到表面温度与中心温度到达所设定的温差时，自动停止加热动作，从而使食品的加热或烹煮更为方便。
请参阅图19，为本发明加装显示屏实施例图。如图所示，本发明可于烹饪器具1设一显示屏2（LCD或LED显示屏），由显示屏2显示加热曲线图，以供用户观视，并将其转换为待辨识对象4，由烹饪器具1的打印机13打印出（条形码或QR条形码）。俾当其他用户依该待辨识对象4扫瞄使用时，该显示屏2即显示曲线画面。如此，若后用户认为最终的温度过高或过低时，可参考前一用户的数据自行变更设定、执行加热，并重新打印待辨识对象4供下次使用，以符合不同使用者的需求。例如：不同年龄层的一家人，由于对食物口味喜好（温度或湿度或其它加热参数）各自不同，本发明可借由个人偏好自行的变更、设定，满足各人的需求。
请参阅图20，为本发明外接显示屏实施例图。如图所示，本发明可将显示屏2（LCD或LED显示屏），以外接方式链接于烹饪器具1，由显示屏2显示加热曲线图，以供用户观视，并将其转换为待辨识对象4，由烹饪器具1的打印机13打印出（条形码或QR条形码）。
本发明与一般烹饪器具较之，其至少具备以下的优点：1、借由超音波扫瞄器将待加热物观形状完整扫瞄于显示屏，供使用者利用触控方式于显示屏选择自动加热，使食品的加热或烹煮更为方便。2、使用者可利用触控方式于显示屏单点（表面某一点或中心点）设定温度加热，使食品的加热或烹煮更为方便。3、使用者可利用触控方式于显示屏多点（即表面的某两点或两点以上或表面某一点加中心点）设定温度加热。4、使用者可利用触控方式于显示屏点选表面温度与内部（中心点）温度的温度差设定加热，5、使用者可利用触控方式于显示屏点选，任两点的温度差设定加热。6、可由烹饪器具纪录每一次的加热方式，信息储存于计算机，由烹饪器具的打印机打印出待辨识对象（条形码或QR条形码），于下一次使用烹饪器具加热同一待加热物时，由读取器读取该待辨识对象即可执行，使操作更为方便、快速。7、可由烹饪器具纪录每一次的加热方式，将信息直接编码储存于烹饪器具。俾于下一次使用烹饪器具加热同一待加热物时，只需直接以编码启动即可执行，使操作更为方便、快速。8、可借由强制统设为自动导航的模式，于表面温度与中心温度保持一定温度差时，自动停止加热动作，以避免因人为操作而易生错误的缺失。9、可借由强制统设为强制导航的模式，使表面温度与中心温度到达所设定的温度时，自动停止加热动作，以避免因人为操作而易生错误的缺失。10、可由用户自行设定加热模式，使表面温度与中心温度到达所设定的温差时，自动停止加热动作，从而使食品的加热或烹煮更为方便。11、可于烹饪器具设一显示屏（LCD或LED显示屏），由显示屏显示加热曲线图，以供用户观视，并将其转换为待辨识对象，由烹饪器具的打印机打印出（条形码或QR条形码）。俾当其他用户依该待辨识对象扫瞄使用时，该显示屏即显示曲线画面。如此，若后用户认为最终的温度过高或过低时，可参考前一用户的数据自行变更设定、执行加热，并重新打印待辨识对象供下次使用，以符合不同使用者的需求。12、本发明对于任何的待加热物具有规格性，特别是具有不规则的待加热物（如鸡、鸭、鱼、蔬果等未经重组或规格化的待加热物），由于每一种待加热物的重量大小皆不相同，其加热条件亦不相同，本发明可发挥最佳效率、最佳个人化的加热条件，且可借由本发明经多次的累积经验学习到最佳的加热值（加热参数），提供使用者最适当的加热条件。13、同一使用者及同一待加热物，可依不同的季节或时间，设定不同的加热温度，以充分满足用户的需求。亦即，本发明可依任何的需求设定加热温度，达到客制化的效果。14、习知以扫瞄条形码方式构成加热的技术，仅为设定温度及时间的条件，惟若同一待加热物于不同温度及时间加热，其结果完全不同（同一待加热物于18℃条件下与20℃条件下，加热结果完全不同，如：若将冰冻的待加热物及退冰的待加热物，以相同的条形码扫瞄加热，由于两者所需的加热温度及时间条件有所差异，因此，可能造成适合的加热效果，或过度的加热）。是以，本发明以最终需求条件，构成对待加热物的自动导航加热，为习知条形码扫瞄加热技术所无法达致。　15、本发明于加热过程中，若因其他因素暂停加热，于重新启动时可构成接续的加热，（如：待加热物已加热至50℃暂停时，于重新启动且欲加热至100℃时，本发明可侦测到原存在的温度，再持续加热至100℃自动停止）。　16、本发明与习知手动加热或条形码扫瞄加热技术较之，习知技术存在过度加热或加热不足的诸多缺点，造成高比例的加热失败率，本发明具有最高效率的加热效果，使加热成功率达到100%。　
综上所述，本发明以设有控制程序的烹饪器具，配合装设于烹饪器具的读取器及侦测件，使食品于加热时，借由读取附于待加热物的待辨识对象的内容，驱动烹饪器具依待辨识对象所设定的温度及时间，以及侦测件的侦测条件自动加热，使食物的加热或烹煮更为方便。
上述实施例和图式并非限定本发明的产品形态和式样，任何所属技术领域的普通技术人员对其所做的适当变化或修饰，皆应视为不脱离本发明的专利范畴。

Claims (20)

1、一种依食物特性执行加热的方法，其特征在于，包含：　　于烹饪器具设有显示屏及可供打印条形码或QR条形码的打印机，内部的加热区设有复数的侦测件，以及超音波扫瞄器；　　
借由超音波扫瞄器将待加热物外观形状完整扫瞄于显示屏，以供使用者利用触控方式于显示屏选择自动或依个人偏好点选加热，由烹饪器具纪录每一次的加热方式，于取得最佳的烹饪结果后，由烹饪器具将信息储存于计算机，由打印机打印出待辨识对象，或直接编码储存于烹饪器具，俾于下一次使用烹饪器具加热同一待加热物时，只需由读取器读取该待辨识对象，或直接以编码启动即可执行。
2、如权利要求1所述的依食物特性执行加热的方法，其特征在于：点选加热可为点选待加热物表面某一点或中心点设定温度加热，或可为点选待加热物表面的某两点或两点以上，亦或表面某一点加中心点设定温度加热。
3、如权利要求1所述的依食物特性执行加热的方法，其特征在于：点选加热可为点选待加热物表面温度与内部中心点温度的温度差设定加热，或可为点选任两点的温度差设定加热。
4、如权利要求1所述的依食物特性执行加热的方法，其特征在于：设于烹饪器具加热区的侦测件，为温度侦测组件。
5、如权利要求1所述的依食物特性执行加热的方法，其特征在于：烹饪器具的侦测件，分别设于加热区的两侧及后方以及顶缘。
6、如权利要求1所述的依食物特性执行加热的方法，其特征在于：设于加热区顶缘的侦测件，供侦测待加热物的中心温度。
7、如权利要求1所述的依食物特性执行加热的方法，其特征在于：设于加热区两侧及后方的侦测件，供侦测待加热物的表面温度。
8、如权利要求1所述的依食物特性执行加热的方法，其特征在于：烹饪器具的打印机所打印出的待辨识对象，为条形码。
9、如权利要求1项所述的依食物特性执行加热的方法，其特征在于：烹饪器具的打印机所打印出的待辨识对象，为QR条形码。
10、一种依食物特性执行加热的方法，其特征在于，包含：
于烹饪器具设置可供读取待辨识对象的读取器，并于内部的加热区设有复数的侦测件；
将设有具温度、时间及其它含水量、湿度、烧烤、烟熏等参数条件的待辨识对象设于待加热物；
将读取器设于烹饪器具；
将待加热物携至烹饪器具前，由烹饪器具的读取器扫瞄读取待辨识对象；
由读取器将待辨识对象的内容转换为数据讯号，并由器具默认的程序与数据讯号比对并暂存；
将待加热物置于烹饪器具内，启动烹饪器具执行加热程序；利用侦测件侦测待加热物单点、多点或平均数的表面温度与内部中心温度的温度差，自动设定其加热程序，以达到表面温度与中心温度保持一定温度差，待到达任一默认值即最佳加热条件时为加热工作终止，从而使食品的加热或烹煮更为方便，且确实达到最佳的理想使用效果。
11、如权利要求10所述的依食物特性执行加热的方法，其特征在于：读取器为条形码扫瞄器，其装设于烹饪器具，使读取端突露于烹饪器具。
12、如权利要求10所述的依食物特性执行加热的方法，其特征在于：设于待加热物的待辨识对象，为条形码。
13、如权利要求10所述的依食物特性执行加热的方法，其特征在于：设于待加热物的待辨识对象，为QR条形码。
14、如权利要求10所述的依食物特性执行加热的方法，其特征在于：设于待加热物的待辨识对象，为可辨识的任何图档。
15、如权利要求10所述的依食物特性执行加热的方法，其特征在于：烹饪器具设有可供打印条形码或QR条形码的打印机。
16、如权利要求10所述的依食物特性执行加热的方法，其特征在于：设于烹饪器具加热区的侦测件，为温度侦测组件。
17、如权利要求10所述的依食物特性执行加热的方法，其特征在于：烹饪器具的侦测件，分别设于加热区的两侧及后方以及顶缘。
18、如权利要求17所述的依食物特性执行加热的方法，其特征在于：设于加热区顶缘的侦测件，供侦测待加热物的中心温度。
19、如权利要求17所述的依食物特性执行加热的方法，其特征在于：设于加热区两侧及后方的侦测件，供侦测待加热物的表面温度。
20、如权利要求10所述的依食物特性执行加热的方法，其特征在于：烹饪器具可设有一显示屏，以供显示加热曲线图。
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Publication number Priority date Publication date Assignee Title
CN1892673A (zh) * 2005-06-27 2007-01-10 三星电子株式会社 使用条形码的微波炉和用于控制其的方法
TWM445680U (zh) * 2012-08-24 2013-01-21 Jing-Quan Lin 利用辨識功能執行之加熱裝置
TWM474114U (zh) * 2013-09-27 2014-03-11 Jing-Quan Lin 依食物特性執行之加熱裝置

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1892673A (zh) * 2005-06-27 2007-01-10 三星电子株式会社 使用条形码的微波炉和用于控制其的方法
TWM445680U (zh) * 2012-08-24 2013-01-21 Jing-Quan Lin 利用辨識功能執行之加熱裝置
TWM474114U (zh) * 2013-09-27 2014-03-11 Jing-Quan Lin 依食物特性執行之加熱裝置

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