WO2022266600A1 - Accessoire à température contrôlée pour système de cuisson de plan de travail - Google Patents

Accessoire à température contrôlée pour système de cuisson de plan de travail Download PDF

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Publication number
WO2022266600A1
WO2022266600A1 PCT/US2022/072900 US2022072900W WO2022266600A1 WO 2022266600 A1 WO2022266600 A1 WO 2022266600A1 US 2022072900 W US2022072900 W US 2022072900W WO 2022266600 A1 WO2022266600 A1 WO 2022266600A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
temperature
internal heating
heating compartment
accessory
Prior art date
Application number
PCT/US2022/072900
Other languages
English (en)
Inventor
Ethan S. KRAMER
Ethan T. BROWN
Nathaniel R. LAVINS
Original Assignee
Sharkninja Operating Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US17/752,377 external-priority patent/US20220395136A1/en
Application filed by Sharkninja Operating Llc filed Critical Sharkninja Operating Llc
Priority to AU2022294362A priority Critical patent/AU2022294362A1/en
Priority to CN202280042735.3A priority patent/CN117500416A/zh
Priority to EP22741136.0A priority patent/EP4355180A1/fr
Publication of WO2022266600A1 publication Critical patent/WO2022266600A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices

Definitions

  • the present disclosure relate generally to a cooking system, and more particularly, to a temperature-controlled cooking surface arranged within an internal cooking chamber of a countertop cooking system.
  • Existing countertop cooking systems such as toaster ovens for example, may be used to conveniently warm or cook food in place of a larger wall mounted oven or a range for example.
  • food is typically positioned on a thin plate arranged within an internal chamber of the cooking system.
  • these thin plates typically do not provide good contact to sear the food being cooked due to one or more of poor heat distribution, poor heat storage, and poor temperature regulation.
  • the use of a thicker plate is sufficient to overcome some of these issues, such as heat storage and distribution.
  • the temperature of the plate drops significantly, and the cooking system is unable to effectively monitor or regulate the plate temperature.
  • Cooking systems having a temperature-controlled cooking surface arranged within an internal cooking chamber for cooking food are provided.
  • a cooking system having a housing, a heating element, a cooking accessory, a temperature sensor, and a controller.
  • the housing can have an internal heating compartment.
  • the heating element can be positioned within the internal heating compartment.
  • the cooking accessory can have a cooking surface and can be configured to be received within the internal heating compartment.
  • the temperature sensor can be positioned within the internal heating compartment and can be configured to measure a temperature of the cooking accessory.
  • the controller can be configured to operate an output of the heating element. The output of the heating element can be related to the measured temperature of the cooking accessory and independent of an air temperature of the internal heating compartment.
  • the heating element can be positioned vertically between a bottom surface of the internal heating compartment and the cooking accessory.
  • a second temperature sensor can be positioned within the internal heating compartment and it can be configured to measure the air temperature of the internal heating compartment.
  • a second heating element can be positioned within the internal heating compartment and vertically above the cooking accessory.
  • an output of the second heating element can be related to the measured air temperature of the internal heating compartment.
  • the output of the first heating element can be independent from the output of the second heating element.
  • the temperature sensor can have a variety of configurations.
  • the temperature sensor can be mounted within an aperture positioned in a rear wall of the internal heating compartment.
  • the temperature sensor can be movable relative to the internal heating compartment.
  • the temperature sensor can be movably biased in a first direction.
  • the cooking accessory can be configured to be inserted into the internal heating compartment in a second direction, opposite the first direction.
  • the cooking accessory can be configured to directly contact the temperature sensor when inserted into the internal cooking compartment.
  • the temperature sensor can be configured to move relative to the internal heating and remain in contact with the cooking accessory.
  • a cooking system having a housing having an internal heating compartment.
  • a cooking accessory can have a cooking surface and can be configured to be received within the internal heating compartment.
  • a first heating element can be positioned within the internal heating compartment below the cooking accessory.
  • a second heating element can be positioned within the internal heating compartment above the cooking accessory.
  • a first temperature sensor can be positioned within the internal heating compartment and it can be configured to directly contact and measure a temperature of the cooking accessory.
  • a second temperature sensor can be positioned within the internal heating compartment and it can be configured to measure an air temperature of the internal heating compartment.
  • a controller can be configured to operate an output of the first heating element and an output of the second heating element. The output of the first heating element can be related to the measured temperature of the cooking accessory, and the output of the second heating element can be related to the measured air temperature of the internal heating compartment.
  • the output of the first heating element can be independent of the output of the second heating element.
  • the first temperature sensor can be aligned with the cooking accessory along an insertion axis of the cooking accessory.
  • the first temperature sensor can be movable relative to the internal heating compartment.
  • a method of operating a cooking system can include measuring a surface temperature of a cooking accessory arranged within an internal heating compartment of a housing by a first temperature sensor, measuring an air temperature of the internal heating compartment of the cooking system by a second temperature sensor, the monitoring of the surface temperature of the cooking accessory being independent from the monitoring of the air temperature of the internal heating compartment, and controlling a present surface temperature of the cooking accessory in response to the measured surface temperature of the cooking accessory independent of the measured air temperature of the internal heating compartment.
  • the method can further include directly contacting the first temperature sensor with the cooking accessory. In some embodiments, the method can further include controlling a present air temperature of the internal heating compartment in response to the measured air temperature of the internal heating compartment independent of the measured surface temperature of the cooking accessory.
  • the controlling of the temperature of the cooking accessory can further include adjusting an output of a first heating element arranged between the cooking accessory and a bottom surface of the internal heating compartment.
  • FIG. 1 is a front perspective view of one embodiment of a cooking system
  • FIG. 2 is a front perspective view of the cooking system of FIG. 1 with a door in an open position;
  • FIG. 3 is a cross-sectional front view of the cooking system of FIG. 1 with a cooking accessory arranged therein;
  • FIG. 4 is a schematic diagram of a control system of the cooking system of FIG. 1;
  • FIG. 5 is a side cross-sectional view of the cooking system of FIG. 1;
  • FIG. 5A is a detailed cross-sectional view of a temperature sensor and the cooking accessory of FIG. 5;
  • FIG. 6 is a front perspective view of the cooking system of FIG. 5 with the cooking accessory partially inserted.
  • a cooking device having multiple temperature sensors and heaters in order to achieve multiple cooking modes.
  • the cooking device includes air frying, sear crisping, rapid baking, air roasting, and broiling cooking modes, where each mode can require a different conductive cooking surface temperature and convective air temperature in order to achieve a desired result. Therefore, the present invention includes temperature regulation within the cooking device for both air and cooking surface temperatures, compared to a traditional oven where air temperature and cooking surface temperature are linked together and cannot be independently controlled. The lack of independent control of both conductive and convective heating can lead to the under-heating of one region while overheating of another region, leading to a food product burning on the bottom while the top is undercooked, or a raw bottom with charred top.
  • the present invention solves these issues by not only having independent temperature control of different heating elements, but also being able to precisely monitor the cooking surface and air temperatures independently, and then adjusting the heating output in only regions where it is needed. It is important monitor the temperatures within the cooking device consistently not only to achieve a desired result, but also to increase a cooking process efficiency and to reduce smoke generation within the cooking device. Accordingly, the cooking device can independently monitor and control different cooking region to precisely provide precise conduction and convection heating to a food product.
  • FIGS. 1 and 2 illustrate one exemplary embodiment of a cooking system 20 configured to be positioned on a support surface 22, such as a countertop.
  • the cooking system 20 generally includes a thermally insulated housing 24 that defines an internal heating compartment or cooking volume 26.
  • the housing 24 can be formed from a left exterior sidewall 28, a right exterior sidewall 30, a top exterior wall 32, a bottom exterior wall 34, and a rear exterior wall 36.
  • the exterior walls 28, 30, 32, 32, and 36 can be connected to form of a hollow box, where the internal heating compartment 26 is defined therein.
  • the exterior walls 28, 30, 32, 32, and 36 can be formed from stamped sheet metal secured together.
  • the housing 24 can include traditional support feet arranged on the bottom exterior wall 34, where the cooking system 20 remains in an operational position at all times.
  • a base 25 and support feet 27 can be arranged on the exterior of the housing 24 .
  • the housing 24 can pivot about the base 25 in order to lift the feet 27 of the housing 24 off the support surface 22. This pivoting action allows the housing 24 to be moved to a vertical orientation, thus allowing a user to reduce the occupied space of the cooking system 20 when not in use.
  • the housing 24 forms an internal heating compartment 26 which is accessible through an opening 46 in the housing 24.
  • the housing 24 includes a front wall 38 through which the internal heating compartment 26 is accessed by a user.
  • the front wall 38 of the housing 24 may be formed as a moveable door 40 that is movable relative to the remainder of the housing 24 to selectively provide access to the internal heating compartment 26.
  • the illustrated door 40 is a rectangular plate mounted in overlapping arrangement with the opening 46 in the housing 24 to seal the internal heating compartment 26.
  • the door 40 can include a transparent plate, e.g., glass, arranged within a frame such that a user can see into the internal heating compartment 26 during operation of the cooking system 20.
  • gaskets 40a, 40b shown in FIG. 2 can be arranged on the inside surface of the door and can contact the housing 24 when the door 40 is in the closed positon.
  • the door 40 is hinged to the housing 24 along a bottom edge 42 thereof for rotation about a hinge axis X between an open position (shown in FIG. 2) and a closed position (shown in FIG. 1).
  • the hinge axis X is illustrated as being located at a bottom edge 42 of the door 40, in other embodiments the hinge axis X can be positioned at an upper edge or a side edge of the door 40.
  • the door 40 may include a handle 41 arranged on the door 40 to facilitate movement of the door 40 relative to the housing 24 by a user. In one aspect, the handle 41 is illustrated at a left side of the door 40.
  • embodiments where the handle 41 is arranged at another location about the door 40, such as a top edge thereof for example, are also within the scope of the disclosure.
  • the door 40 is described as being pivotable about a hinge axis X, it should be understood that embodiments where the door 40 is configured to translate relative to the housing 24, or where the door 40 is removably coupled to the housing 24 are also contemplated herein.
  • the movable door 40 may be replaced by a slidable or drawerdike mechanism that is receivable within the interior of the housing 24.
  • the housing 24 may have an open top surface and a lid movable to selectively close and/or seal the open top surface.
  • the housing 24 does not include a front wall 38 and the internal heating compartment 26 is open to the environment are also within the scope of the disclosure.
  • the door 40 may define the entire front wall 38 of the housing 24. However, in other aspects, the door 40 may define only a portion of the front wall 38, and the front wall 38 may further include a panel 44 located adjacent to one or more sides of the door 40. As illustrated in FIGS. 1 and 2, the panel 44 may be positioned adjacent the right exterior sidewall 30, and can extend between the top and bottom exterior walls 32, 34, respectively of the housing 24. It should be understood that the panel 44 can be located anywhere on the housing 24.
  • a user interface 66 for operating the cooking system 20.
  • the user interface 66 is part of a control system 70 that is electrically connected to various powered components within the cooking device.
  • the illustrated user interface 66 includes one or more inputs 72 associated with operating the cooking system 20 and for selecting various modes of operation of the cooking system 20.
  • One or more of the inputs 72 may include a light or other indicator to show that the respective input 72 has been selected.
  • the user interface 66 may additionally include a display 74 separate from and associated with the at least one input 72. However, embodiments where the display 74 is integrated into the at least one input 72 are also contemplated herein.
  • At least one input 72 on the user interface 66 is an on/off button or switch which allows the user to activate or deactivate the user interface 66. When the user interface 66 is deactivated, none of the heating elements or air movement device are energized.
  • the at least one input 72 may include a distinct start button intended to initiate operation in a desired mode, a distinct stop button to cease all operation, or a stop/start button intended to initiate and cease functions.
  • the cooking system 20 may be operable to automatically start operation after a predetermined time has elapsed once an input has been selected and any necessary information has been provided to the user interface 66.
  • One or more of the other inputs 72 may be operable, such as by pushing the dial 43 towards the user interface 66, to start and stop operation of the cooking system 20, regardless of whether the cooking system 20 is following a stored sequence or is in a manual mode.
  • the one or more inputs 72 are operable to initiate operation of the cooking system 20 in a plurality of cooking modes.
  • modes of operation of the cooking system 20 include, but are not limited to, toast, bake, broil, grill, warm, reheat, and steam cook.
  • independent control of heating elements allows a user to configure a cooking/heating cycle based on the type of food item positioned within the internal heating compartment 26.
  • the at least one input 72 is operable to select one or more manual modes of operation of at least one of the heating elements. Alternatively, or in addition, the at least one input 72 is operable to select a stored sequence of operation of at least one heating element. In some cases, the stored sequences may be particularly well suited for a given method of food preparation and/or for particular ingredients or types of ingredients.
  • the plurality of stored sequences associated with the at least one input 72 may be stored within a memory accessible by the processor 76. Alternatively, the plurality of stored sequences may be stored remotely from the cooking system 20, and may be accessed by the processor 76, such as via wireless communication.
  • a user may be able to enter or select a time associated with operation of the cooking system 20 in a desired manual mode.
  • the time may be entered via the same input 72, or a separate input 72 as used to select a mode of operation.
  • the display 74 may indicate a time remaining on the display 74. Temperature or other parameters, such as toasting color for example, may also be entered via inputs 72.
  • the control system 70 includes a controller or processor 76 for controlling operation of heating elements 60, 62, an air movement assembly 90 including a fan 64, and sensors SI, S2, which will be explained in detail below. These components operate in response to a user input provided via the one or more inputs 72 and use algorithms to execute stored sequences of heating operations.
  • a heating output of one or more of the heating elements 60, 62 is controlled by the processor 76 and may be variable in response to the power supplied to the heating elements 60, 62.
  • the heating elements 60, 62 may be independently operable.
  • the sensors SI, S2 are also arranged in communication with the processor 76 and operable to monitor one or more parameters, for example a temperature within the internal heating compartment 26 or a cooking surface temperature.
  • the internal heating compartment 26 includes inner sidewalls 37, 39, and a rear inner wall 58.
  • the inner sidewalls 37, 39 and the rear wall 58 are spaced apart from the exterior walls 28, 30, 32 in order to provide an insulating area between the internal heating compartment 26 and the exterior walls 28, 30, 32.
  • a support assembly 47a is arranged on the inner sidewall 37 and is formed from projections 48a extending inward to the internal heating compartment 26 from the inner sidewall 37 and extending along the length of the inner sidewall 37 from the front to the back of the device.
  • the inner sidewall 39 includes a support assembly 47b, formed from projections 48b extending inward to the internal heating compartment 26 from the inner sidewall 39.
  • the support assemblies 47a, 47b may be integrally formed with the inner sidewalls 37, 39, such as the projections 48a, 48b being stamped directly in the sheet forming the inner sidewalls 37, 39.
  • the support assemblies 47a, 47b are positioned to support one or more cooking accessories 50, such as a removable cooking rack G (shown in FIG. 2), a basket, a spit, a drip tray, or a griddle (shown in FIG. 3) for example, at a desired position within the internal heating compartment 26.
  • the support assemblies 47a, 47b may support the cooking accessories directly or indirectly, such as if the cooking accessory is arranged within a movable cooking container that is also receivable within the internal heating compartment 26 of the housing 24.
  • multiple cooking accessories can be supported within the channels 49a, 49b of the support assemblies 47a, 47b at different heights.
  • any type of fixture capable of supporting a cooking accessory within the internal heating compartment 26 is contemplated herein.
  • the cooking system 20 includes at least one first heating element 60 positioned within the internal heating compartment 26, for example adjacent the top wall 32 of the housing 24.
  • the cooking system 20 includes a plurality of first heating elements 60, such as three first heating elements, oriented generally parallel to the hinge axis X and spaced across a depth of the top wall 32 of the housing 24 or internal heating compartment 26. It should be understood that any number of first heating elements 60 and any configuration of the first heating elements 60 are contemplated herein.
  • at least one second heating element 62 may be positioned within the internal heating compartment 26, for example adjacent the bottom 34 of the housing 24.
  • the illustrated cooking system 20 includes a plurality of second heating elements 62, such as three second heating elements, oriented generally parallel to the hinge axis X and spaced across a depth of the bottom 34 of the housing 24 or internal heating compartment 26.
  • the first heating elements 60 and the second heating elements 62 may be generally aligned or may be staggered relative to one another. It should be understood that although the heating elements 60, 62 of the cooking system 20 are illustrated and described as being positioned generally adjacent the top wall 32 and bottom wall 34 of the housing 24, respectively, embodiments where the cooking system 20 alternatively or additionally includes one or more heating elements (not shown) located adjacent one or more lateral sides of the internal heating compartment 26 and/or within a center of the internal heating compartment 26 are also contemplated herein.
  • guards 63, 65 can be positioned about the length of each of the heating elements 60, 62 and they can be configured to protect the heating elements 60, 62 from food product which may fall from a cooking accessory.
  • the guards 63, 65 can include apertures and slots to ensure infrared heat is able to pass around the guards 63, 65 and properly heat the air within the internal heating compartment 26 and a cooking accessory.
  • the position of some or all of the heating elements 60, 62 within the internal heating compartment 26 and the position at which a cooking accessory, such as the cooking accessory 50 shown in FIG. 5, is received within the internal heating compartment 26, in particular relative to one or more of the heating elements 60, 62 can be optimized.
  • the respective positions may be selected to balance the speed and efficiency of heat transfer from the heating elements 60, 62 to the cooking accessory while maximizing the uniformity of temperature across the cooking surface 52 of the cooking accessory.
  • the one or more heating elements 60, 62 of the cooking system 20 may be selected to perform any suitable type of heating, including but not limited to, conduction, convection, radiation, and induction. Accordingly, the at least one heating element 60, 62 may be any type of heating element, such as a tubular, quartz, tungsten, or halogen heating element for example. At least one of the plurality of heating elements 60, 62 of the cooking system 20 may be a quartz infrared heating element. In an aspect, the cooking system 20 includes a plurality of second heating element 62 and all of the second heating elements 62 are quartz infrared heating elements.
  • the at least one first heating element 60 may also be a quartz infrared heating element, or alternatively, may be another type of heating element, such as a calrod heating element for example.
  • a quartz infrared heating element is configured to transfer a large portion or amount of energy via radiation and a smaller portion of energy via convection. This is distinguishable from other countertop cooking systems which commonly use heating elements, such as calrod heating elements for example, configured to transfer heat primarily via convection and secondarily via radiation.
  • calrods can be used and should be considered within the scope of this disclosure.
  • the plurality of heating elements 60, 62 may be substantially identical, or alternatively, may be different, and further may be operable to perform similar or distinct types of heating.
  • both the first and second heating elements are radiant heating elements.
  • heating elements operable to perform other combinations of heating are contemplated herein.
  • the cooking system 20 may additionally include a fan 64 operable in conjunction with or independently of the heating elements 60, 62 to circulate air or another fluid through the internal heating compartment 26.
  • the cooking system 20 may include one or more sensors, such as a temperature sensor SI, S2 for monitoring conditions within the internal heating compartment 26.
  • the temperature sensors SI, S2 may be configured to communicate with the processor 76 either wirelessly or via one or more wires, such as embedded within the housing 24, external to the internal heating compartment 26.
  • the illustrate cooking system 20 includes a first temperature sensor SI configured to monitor a temperature of a cooking accessory 50 positioned within the internal heating compartment 26, such as the cooking surface 52 of a cooking accessory 50.
  • the temperature sensor SI may directly contact a surface of the cooking accessory to determine the temperature thereof.
  • embodiments where the temperature sensor SI is configured to indirectly contact a surface of the cooking accessory 50 are also within the scope of the disclosure.
  • the first temperature sensor SI is arranged at a rear inner wall 58 of the internal heating compartment 26. Accordingly, as a cooking accessory is inserted into the internal heating compartment 26, a portion of the cooking accessory, for example an edge, wall, cooking surface and/or bottom surface thereof, is configured to contact the temperature sensor SI. By contacting the temperature sensor S 1 directly, the temperature sensor SI can measure the temperature of the cooking accessory, which directly relates to a searing process of a food product arranged on the cooking accessory.
  • the temperature sensor SI may be movably mounted with respect the internal heating compartment 26. As illustrated in FIG. 5 A, the temperature sensor SI may be arranged within a housing 80 that extends through an aperture 59 arranged within the rear inner wall 58. A sensor body 86 is arranged within the housing 80 and configured to contact the inside surface of the housing 80 such that there is a direct connection between the sensor body 86 and the cooking accessory 50 via the housing 80. The sensor body 86 is held in place against the inner surface of the housing 80 by a bracket 87 and a bolt 88. Additionally, a wire 89 connects the sensor body 86 to the processor 76
  • the housing 80 can move relative to the rear inner wall 58 via at least one biasing mechanism 82, such as a coil spring for example.
  • the biasing force is parallel to an insertion axis, which is perpendicular to the hinge axis X.
  • the movement of the temperature sensor SI relative to the internal heating compartment 26 facilitates engagement with the cooking accessory 50 even when the cooking accessory 50 is not fully inserted into the compartment. Further, by allowing the temperature sensor SI to move relative to the internal heating compartment 26, damage to a surface or coating applied to the cooking accessory 50 as a result of engagement with the temperature sensor SI may be avoided while also ensuring good thermal contact between the temperature sensor SI and the cooking accessory 50.
  • Embodiments of the cooking system 20 having a temperature sensor S 1 configured to monitor a temperature of the cooking surface 52, but that is fixedly mounted and/or is arranged at another location within the internal heating compartment 26, such as adjacent to one of the sidewalls 28, 30 for example, are also within the scope of the disclosure.
  • the cooking system 20 may further employ one or more additional temperature sensors S2 to sense and communicate to the processor 76 the temperature of the environment or air within the internal heating compartment 26.
  • the temperature sensor S2 is arranged in the inner sidewall 37 of the internal heating compartment 26.
  • the temperature sensor S2 can be configured to monitor the temperature of the environment of the internal heating compartment 26 and may be located at any suitable position within the internal heating compartment 26, such as near a sidewall thereof, or near one or more of the heating elements 60, 62.
  • the temperature sensor S2 is arranged within a protective cage 29, which protects the sensor S2 from contact with food particles within the internal heating compartment 26 during a cooking operation.
  • the cage 29 include apertures which allow air circulating within the internal heating compartment 26 to pass into the cage 29 and contact the temperature sensor S2, thus allowing the temperature sensor S2 to measure the temperature of the air within the internal heating compartment 26.
  • the temperature sensors SI, S2 of the cooking system 20 can each be a negative temperature coefficient (NTC) temperature sensors. However, other types of temperature sensors are also contemplated herein.
  • the cooking accessory 50 may be formed from a single piece of thin material, such as sheet metal for example, or alternatively, may be formed by affixing a plurality of individual pieces together.
  • the cooking accessory 50 includes a cooking surface 52 and a plurality of sidewalls 54 extending generally vertically from the peripheral edges of the cooking surface 52.
  • the cooking accessory 50 is illustrated as having sidewalls 54 extending about the entire periphery of the cooking surface 52, embodiments where sidewalls 54 are arranged at only a portion of the edges or sides of the cooking surface 52 are also contemplated herein.
  • the cooking accessory 50 includes outwardly extending flanges 55a, 55b extending from opposite sides of the cooking accessory 50.
  • the outwardly extending flanges 55a, 55b are arranged at to extend from the sidewalls 54 towards the inner sidewalls 37, 39, when the cooking accessory 50 is installed into the internal heating compartment 26.
  • the flanges 55 a, 55b may be configured to cooperate with the channels 49a, 49b of the support assemblies 47a, 47b to support the cooking accessory 50 at a desired position within the internal heating compartment 26. As illustrated in FIGS 3 and 6, the flanges 55a, 55b are receivable within the channels 49a, 49b of the support assemblies 47a, 47b.
  • the cooking system 20 as illustrated and described herein provides enhanced temperature regulation.
  • at least one temperature sensor SI configured to monitor a temperature of a cooking surface of a cooking accessory 50
  • at least one temperature sensor S2 configured to monitor a temperature of an environment within the internal heating compartment 26
  • the temperatures of the cooking accessory 50 and the environment can be monitored independently. Further, the temperature of the cooking accessory and the environment can be controlled independently, allowing for heat to be delivered only to the portion or areas where needed.
  • the cooking system 20 is configured to allocate portions of full power during a cooking process to the appropriate set of heating elements 60, 62, should only one sensor SI, S2 be activated to monitor temperature levels. For example, if only temperature sensor SI is activated, the control algorithm diverts full power to the heating element 62. As the cooking process continues, temperature sensor S2 can be activated.
  • the processor 76 is configured to redirect and split power between the heating elements 60, 62 when both temperature sensors SI, S2 are activated. This “power sharing” ensures the temperature of the cooking surface 52 or the heating compartment 26 is able to respond robustly to any impulses during the cooking process, such as food loads being added or the door 40 being opened while at least one of the heating elements 60, 62 is active.
  • information sensed by the temperature sensors SI, S2 can be interpreted to ensure that an appropriate power level is delivered that does not increase the risk of burning or overcooking food arranged within the heating compartment 26, while still optimizing performance of cooking the food.
  • the cooking system 20 includes a Proportional, Integral, and Derivate (PID) controller using the readings from the temperature sensors SI, S2.
  • PID Proportional, Integral, and Derivate
  • the use of a PID controller can ensure the cooking system 20 responds rapidly and efficiently to temperature changes within the heating compartment 26 with the optimal amount of power, and without causing undesirable behavior, such as unstable temperature oscillations or significant overshoot of a desired temperature within the heating compartment 26.
  • One or more operating parameters of the cooking system 20 may be adjusted, via for example a control algorithm accessible by the processor 76, in response to the temperature detected by the one or more temperature sensors SI, S2.
  • the power provided to one or more heating elements 60, 62 may be increased or decreased to achieve a desired temperature.
  • the temperature of the environment and the temperature of the cooking surface 52 may be controlled independently.
  • the temperature of the environment within the internal heating compartment 26 may be predominantly controlled by operation of the at least one heating element 60, and the temperature of the cooking surface 52 of the cooking accessory 50 may be primarily controlled by operation of the one or more heating elements 62.
  • the temperature of one or both of the environment and the temperature of the cooking surface 52 are continuously or intermittently sensed and communicated from the respective temperature sensors SI, S2 to the processor 76.
  • Operation of the one or more heating elements 60 may be adjusted using the control algorithm in response to the temperature of the heated air, measured by the temperature sensor S2 disposed in the environment of the internal temperature compartment. For example, power provided to one or more heating element 60 may be increased if the sensed air temperature is below a set point, and the power provided to one or more of the heating elements 60 may be reduced or ceased completely if the sensed air temperature is equal to or exceeds a set point, thereby allowing the internal heating compartment 26 to cool.
  • the control algorithm may be configured to determine that a food has been positioned on the cooking surface 52 when the temperature of the cooking surface 52 and/or cooking accessory 50 as monitored by the at least one temperature sensor SI begins to decrease, but the temperature of the environment within the internal heating compartment 26 remains generally constant. In response to this determination, the control algorithm will adjust an operating parameter of one or more of the heating elements 62 located below the cooking accessory 50 to increase the temperature of the cooking surface 52.
  • the at least one temperature sensor SI configured to monitor a temperature of the cooking surface 52 is operable to provide smoke control and indicate when the temperature of the cooking surface 52 or of the cooking accessory 50 is approaching a temperature associated with the generation of smoke (also known as the smoke point). The smoke point will vary based on the type of food positioned within the internal heating compartment 26.
  • the at least one temperature sensor SI configured to monitor a temperature of the cooking surface 52 may additionally be configured to cooperate with the control system 70 to prevent damage to a coating material of the cooking accessory and/or to prevent over cooking or burning of food positioned on the cooking surface 52.
  • control algorithm can be configured to specify and maintain target temperatures for both of the heating elements 60, 62 independently of one another to ensure an appropriate balance of seared and roasted results of the food within the heating compartment 26.
  • Approximating language may be applied to modify any quantitative representation that could permissibly vary without resulting in a change in the basic function to which it is related. Accordingly, a value modified by a term or terms, such as “about,” “approximately,” and “substantially,” are not to be limited to the precise value specified. In at least some instances, the approximating language may correspond to the precision of an instrument for measuring the value.
  • range limitations may be combined and/or interchanged, such ranges are identified and include all the sub-ranges contained therein unless context or language indicates otherwise.

Abstract

L'invention concerne un système de cuisson. Le système de cuisson inclut un boîtier, des éléments chauffants, un accessoire de cuisson, un capteur de température et un dispositif de commande. Le boîtier a un compartiment de chauffage interne dans lequel est positionné l'élément chauffant. L'accessoire de cuisson a une surface de cuisson et est configuré pour pouvoir être reçu dans le compartiment de chauffage interne. Le capteur de température est positionné à l'intérieur du compartiment de chauffage interne et configuré pour mesurer une température de l'accessoire de cuisson. Le dispositif de commande est configuré pour faire fonctionner une sortie de l'élément chauffant. La sortie de l'élément chauffant est liée à la température mesurée de l'accessoire de cuisson et indépendante d'une température d'air du compartiment de chauffage interne.
PCT/US2022/072900 2021-06-14 2022-06-13 Accessoire à température contrôlée pour système de cuisson de plan de travail WO2022266600A1 (fr)

Priority Applications (3)

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AU2022294362A AU2022294362A1 (en) 2021-06-14 2022-06-13 Temperature controlled accessory for countertop cooking system
CN202280042735.3A CN117500416A (zh) 2021-06-14 2022-06-13 用于台面烹饪系统的温控配件
EP22741136.0A EP4355180A1 (fr) 2021-06-14 2022-06-13 Accessoire à température contrôlée pour système de cuisson de plan de travail

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US202163210322P 2021-06-14 2021-06-14
US63/210,322 2021-06-14
US202163249988P 2021-09-29 2021-09-29
US63/249,988 2021-09-29
US17/752,377 US20220395136A1 (en) 2021-06-14 2022-05-24 Temperature Controlled Accessory for Countertop Cooking System
US17/752,377 2022-05-24

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10201640A (ja) * 1997-01-22 1998-08-04 Rinnai Corp グリル庫の温度センサ取付構造
WO2015138985A1 (fr) * 2014-03-14 2015-09-17 Sorenson Nicole Ann Appareil de cuisson pouvant fonctionner sans fil
US20190045964A1 (en) * 2017-08-09 2019-02-14 Sharkninja Operating Llc Cooking device and components thereof
US20190254473A1 (en) * 2019-02-25 2019-08-22 Sharkninja Operating Llc Cooking device and components thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10201640A (ja) * 1997-01-22 1998-08-04 Rinnai Corp グリル庫の温度センサ取付構造
WO2015138985A1 (fr) * 2014-03-14 2015-09-17 Sorenson Nicole Ann Appareil de cuisson pouvant fonctionner sans fil
US20190045964A1 (en) * 2017-08-09 2019-02-14 Sharkninja Operating Llc Cooking device and components thereof
US20190254473A1 (en) * 2019-02-25 2019-08-22 Sharkninja Operating Llc Cooking device and components thereof

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