CA1076184A - Oven cooking monitor for uniformly cooking a plurality of food items requiring different cooking times - Google Patents
Oven cooking monitor for uniformly cooking a plurality of food items requiring different cooking timesInfo
- Publication number
- CA1076184A CA1076184A CA258,703A CA258703A CA1076184A CA 1076184 A CA1076184 A CA 1076184A CA 258703 A CA258703 A CA 258703A CA 1076184 A CA1076184 A CA 1076184A
- Authority
- CA
- Canada
- Prior art keywords
- cooking
- oven
- temperature
- probe
- food items
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 89
- 238000010411 cooking Methods 0.000 title claims abstract description 83
- 239000000523 sample Substances 0.000 claims abstract description 66
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000001276 controlling effect Effects 0.000 claims description 12
- 230000003405 preventing effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims 2
- 235000015278 beef Nutrition 0.000 abstract description 3
- 235000013410 fast food Nutrition 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 238000005286 illumination Methods 0.000 description 5
- 238000012544 monitoring process Methods 0.000 description 4
- 230000000875 corresponding effect Effects 0.000 description 3
- 239000003990 capacitor Substances 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 101150087426 Gnal gene Proteins 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012806 monitoring device Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B1/00—Details of electric heating devices
- H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
- H05B1/0227—Applications
- H05B1/0252—Domestic applications
- H05B1/0258—For cooking
- H05B1/0261—For cooking of food
- H05B1/0263—Ovens
-
- 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
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/1906—Control of temperature characterised by the use of electric means using an analogue comparing device
- G05D23/1909—Control of temperature characterised by the use of electric means using an analogue comparing device whose output amplitude can only take two discrete values
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
- G05D23/24—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature the sensing element having a resistance varying with temperature, e.g. a thermistor
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K2207/00—Application of thermometers in household appliances
- G01K2207/02—Application of thermometers in household appliances for measuring food temperature
- G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes
Abstract
OVEN COOKING MONITOR FOR UNIFORMLY COOKING A PLURALITY OF
FOOD ITEMS REQUIRING DIFFERENT COOKING TIMES
ABSTRACT OF THE DISCLOSURE
An oven cooking monitor and method automatically control the cooking, to a selected degree of doneness, of a plurality of food items requiring different cooking times, thereby permitting the food items to be loaded into the oven in random size order and to be removed in the order in which they become done. In restaurant or fast food cooking a number of different roasts of beef of different sizes often are placed in an oven to be cooked to a uniform degrees of doneness, or roasts of similar of different size are placed in a oven at different times. Uniform cooking, without overcooking, is achieved through the present invention by providing a separate disconnectable probe for each food item to generate a signal varying with the temperature sensed by each probe. A reference temperature signal is set to correspond to a desired degree of doneness, and the sensed temperature sensed by each reference temperature signal are compared, yielding an output signal when the sensed and reference temperature match. When an output signal is generated to indicate that one of the food items has reached the desired degree of doneness, the monitor indicates the particular probe associated with the done food item and auto-matically switches the oven to a holding temperature substantially curtailing further cooking. The done food items is removed, and its probe is disconnected, whereupon the monitor stops the probe indicator and automatically switches the oven again to its cooking temperature. Cooking then proceeds until the next food item is done. In this fashion, a plurality of food items such as roasts can be cooked without requiring careful supervision, and without exceeding a prescribed degree of doneness, thereby reducing waste.
Roasts may be loaded randomly, and removed in the indicated order in which they become done.
FOOD ITEMS REQUIRING DIFFERENT COOKING TIMES
ABSTRACT OF THE DISCLOSURE
An oven cooking monitor and method automatically control the cooking, to a selected degree of doneness, of a plurality of food items requiring different cooking times, thereby permitting the food items to be loaded into the oven in random size order and to be removed in the order in which they become done. In restaurant or fast food cooking a number of different roasts of beef of different sizes often are placed in an oven to be cooked to a uniform degrees of doneness, or roasts of similar of different size are placed in a oven at different times. Uniform cooking, without overcooking, is achieved through the present invention by providing a separate disconnectable probe for each food item to generate a signal varying with the temperature sensed by each probe. A reference temperature signal is set to correspond to a desired degree of doneness, and the sensed temperature sensed by each reference temperature signal are compared, yielding an output signal when the sensed and reference temperature match. When an output signal is generated to indicate that one of the food items has reached the desired degree of doneness, the monitor indicates the particular probe associated with the done food item and auto-matically switches the oven to a holding temperature substantially curtailing further cooking. The done food items is removed, and its probe is disconnected, whereupon the monitor stops the probe indicator and automatically switches the oven again to its cooking temperature. Cooking then proceeds until the next food item is done. In this fashion, a plurality of food items such as roasts can be cooked without requiring careful supervision, and without exceeding a prescribed degree of doneness, thereby reducing waste.
Roasts may be loaded randomly, and removed in the indicated order in which they become done.
Description
BACKGROUND OF THE INVENTION
Field of the Invention This invention relates to cooking monitors, and more particularly to a monitoring device and method for commercial o~ens used, e.g., in restaurants, for cooking a plurality of food items requiring different cooking times. As an example, restaurant ovens frequently cook beef roasts, cooked to a precise degree of doneness, but which require different cooking times because the roasts have different sizes or because the roasts are put in the oven at di~ferent times to accommodate a LlOW of . patrons.
Description of the Prior Art Because restaurant cooks have other tasks to perform, it is desirable to provide a temperature monitoring system which ~ 20 will indicate when a food item, such as a roast, has attained a desired aegree of doneness. Such monito~s may accommodate several food items with separate temperature-sensing probes, and may be arranged to sound alarms to indicate that the internal temperature of a food item, as sensed by the probe, has reached a preset level corresponding to a desired degree of doneness. An e~ample ~ ~ ~ of such a monitor is shown in U. S. Patent 3,611,336 to Chen.;~ At times, a cook may be preoccupied with other tasXs and ignore the monitor's alarm. As a result, the food mav become ~; overcooked. If the alarm is recogni2ed, but the roast is not y~t ;
Field of the Invention This invention relates to cooking monitors, and more particularly to a monitoring device and method for commercial o~ens used, e.g., in restaurants, for cooking a plurality of food items requiring different cooking times. As an example, restaurant ovens frequently cook beef roasts, cooked to a precise degree of doneness, but which require different cooking times because the roasts have different sizes or because the roasts are put in the oven at di~ferent times to accommodate a LlOW of . patrons.
Description of the Prior Art Because restaurant cooks have other tasks to perform, it is desirable to provide a temperature monitoring system which ~ 20 will indicate when a food item, such as a roast, has attained a desired aegree of doneness. Such monito~s may accommodate several food items with separate temperature-sensing probes, and may be arranged to sound alarms to indicate that the internal temperature of a food item, as sensed by the probe, has reached a preset level corresponding to a desired degree of doneness. An e~ample ~ ~ ~ of such a monitor is shown in U. S. Patent 3,611,336 to Chen.;~ At times, a cook may be preoccupied with other tasXs and ignore the monitor's alarm. As a result, the food mav become ~; overcooked. If the alarm is recogni2ed, but the roast is not y~t ;
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1(1176184 needed for serving, the cook c~n reduce the oven temperature so that the roast will not overcook. O~ten, however, when the roast is later removed from the oven, the cook forge-ts to raise the oven temperature and an embarrassing dela~,r r.ay occur before the ' next roast is cooked enough for serving. As a result of these -~
- problems, present monitoring systems have not been altogether satisfactory. ' , :~ ~ : ' ' ' .. , . ~
SUMMARY OF THE INVENTI02~ - .
' It is a princi'pal o~ject of the present invention to ~'' ' 10 'provide an improved oven cooking monitor for controlling the ~ ~ , . , . .
~ cooking of a plurality of food ltems requiring different caoking ; ' times. Further objects of the invention are to~provide such a ' cooking monitor which automatically prevents the food items ~rom ' becoming overcooked, yet automatically permits each one to attaln 15~ a aesired degree of doneness despite requiring different cooking times, and to provide such a cooking monitor ~Ihich is~ efective and simple. Still another object of theinvention is to provide -~
an oven cooking monitor suitable for commercial restaurant use, where' food items may be loaded randomly, and removed on?-at-a-time for serving.
~ In a preferred embodiment of the invention to-be ,' ; '~ des~ribed hereinbelow in detail, the oven cooking monitor for a ' plurality o food items requiring different coaking times inserts a probe into each food item and generates a siynal varying with'' ~ the temperature sensed by the probe. A standard re~erence temp--~ erature signal is set, e.g., by means of a control dial, and a comparison is made between the sensed and reEerenced signals.
when the signals match, an output is generated. Upon receipt o~
- an output signifyiny that any one oE -the food items has attained,.',.......... . .
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a desired temperature, the monitor indicates, e.g., by means of a flashing indicator light, which probe is associated with the done food item. At the same time, the monitor automatically -switches the oven to a holding temperature subs-tantially curtail-ing further cooking of the ~ood items. At his leisure, or when demand arises, the cook removes the done food item, identified by the flashing light. The probe for this food item is disconnected, whereupon the monitor automatically stops the flashing indication , ~ and switches the oven again to its cooXing temperature to proceed 10 i with-the cookLng of the remaining ikems. This arrangement advan-- tageously allows a plurality o~ fQod ltems to be randnmly 102ded yet uniformly cooked, and guards against both overcooking and inadvertent delays in csoking. Accordingly, wastage, as well as two sources of strong customer complaint, are sharply reduced, adding to restaurant profits and well being.
In further aspects of the invention, separate indicator lights provided for each probe are arranged to emit steady illumination when a probe is connected, and to flash when the I probe senses the reference temperature. A temperature meter is Z~ ~ arranged to visually indicate the temperature sensed by a selec~ed ~ probe. The monitor, moreover, is arranged with a single reerenc I temperature signal source, and separate comparators for the probes so that a succession o~ food items may be done uniformly.
Other objects, aspects and advantages of the invention will be pointed out in, or apparent from, the detailed descrip-tion hereinb ow considered together with the Eollowing drawings.
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1' DESCRIPTION OE' THE DRA',~INGS :
.. . Fig. 1 is a perspective view of a commercial oven .. . equipped with a cooking monitoring system according to the presen1 . invention; and .
¦ 5 Fig~ 2 is a schematic diagram illustrating a preferred .. . form of monitoring circuit. : .
~ ~ ~ ' .. ~ : : DESCRIPTION OF TEE PREFERRED E~ODI~EMT
. Figure l.illustrates a commercial oven 10 equipped with.
~ an oven cooking¦monitor 12 which is constructed in accordance :
: ~ ; with the present invention. Such an oven, as indicated previousl~ ~
-frequently is called upon to cook a plurality of food.items Fa ..
, :~ ~ and Fb, such as the illustrated beef roasts, requiring different . cooking times because of different sizes or different times of . :~ placement in the oven. .~ ~.
15:~ ~ - In accordance wlth the present invention, the cooking of food items Fa and Fb is automatically controlled by monitor 12 : to bring the food items to a selected uniform degree o~ doneness .
without overcooking and without risk of mistakes leading to delays . in cooking. The monitor 12 permits ~ood items to be placed in~o ; 2~0 oven 10 in random orderj without regard to size or timing, and .. . to autjomatically monitor cooking so that the roasts are w~thdra~n .
~ in ~he order in which they attain the selected degree o~ doneness. ~.
.~l ........... Moreover, monitor 12 controls cooking in such a ~ashion that the . .
. ~. . cook can withdraw the done roasts whenever.he desires, withou~ ..
being required to remove them the moment they become done. As . . a result, a plurality of Eood items can be commercially cooked ...
with maximum convenience and minimum wastage and attention. -'. . - . . ' . :.:
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As illustrated in Fig. 1, the oven cooking monitor 12 has a control unit 14 mounted on top of oven 10 and positioning a control panel 16 at the front of the oven 10, just above the oven door 18. An electrical ~ine 20 leads from the control unit 14 to the oven door 18, and terminates in a plurality, here four, of probe connecting sockets Sl through S4 mounted upon the interior surface of door 18. Each of the food items to be cooked, such as roasts Fa and Fb, has a temperature sensing probe, such as the illustrated probes Pl and P3, inserted at one end in the food item and connected at the other end to one of the sockets Sl through S4. The probes Pl and P3 are of known construction, having a rigid metal portion 22 for insertion into the food item, :.
a flexible portion covered with polytetrafluorinatedethylene 24 leading to a connector 26, a temperature sensing element such as a thermistor Rt at the end of the rigid metal portion 22, and ;~
. internal electrical leads (not shown) connecting the temperature sensitive element Rt to connectors in the sockets Sl, and thence , .~: through line 20 to control unit 14.
Probes Pl and P3 provide control unit 14 with separate measurement signals varying with the internal temperatures of ..
roasts Fa and Fb. The control unit, as will be described below, is arranged to compare the sensed temperature signals with a " ~
reference temperature signal selected by means of a dial 28 which ~: preferably is calibrated in degrees as shown to represent the desired degree of doneness the food items are to attain. The ~: control panel 16 further displays four indicator lights Il through I4, one for each probe. The indicator lights are arranged to emit ~
steady illumination whenever a probe is plugged into the corres-ponding socket Sl through S4, and to emit flashing illumination whenever the corresponding probe has indicated its food item is .... .
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~076184 -.
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done. To permit the cook to yauge the progress of cooking, the control panel 16 has a -temperature meter 30, preferably calibrate in the same units as reference temperature dial 28. A selector -dial 32 connec-ts tempera-ture meter 30 to a selected one of the four probes, so that the meter will indicate the internal temper-ature sensed by the selected pxobe. ~
Control panel 16 further comprises a selector dial 34 to set the cooking temperature of oven 10, and another selector dial 36 to set a lower holding temperature for oven lO, the hold-ing temperature generally being one low enough to substantially '? ~ . . . : ' . . -curtail further cooking of the food items. }n accordance with the present invention, control unit L4, when it senses that the internal temperature of one o~ the-food items has reached the ~ reerence temperature selected by dial 28~, proceed~ not only to :~ 15 indicate with a flashing indicator light that the food item is ;~ h`~ done,~but also automatically switches the oven operating tempera-ture from its aooking temperature to its holding temperature.
~ AccordingLyr cooking stops and the food item that is done is ~
-~; mai~ntained at the holding temperature, without o~ercooking, until the cook needs another roast for serving. When another roast is needed, the cook dete Dines which roast is done by detecting~
~;; which indicator light is ~lashing. The roast is removed ~rom the `
ovén,rand the asscciated probe is disconnected from its-socket.
In accordance with the present invention, the control unit 14 then automatically turns out the indicator li~ht for that probe~
and automaticaLly switches the oven 10 back to its cooking temp-erature. The remaining food items in oven lO will than proceed to cook until thé next ood i-tem reaches the raEarence temperatur~ -l seLected by dial 28. In this manner, roasts removed rom th~
oven will be at a uniEorm degree o~ doneness notwithstanding '.:','. " , . ,, . ~`,';
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differences in size, or the order in ~Ihich the~ were put in the oven.
The operation of control unit 14 is governed by the circuit 40 illustrated in Fig. 2. As illustrated, a 220 volt a.c. input is reduced by a transformer T, rectified by diodes Dl and D2 and clamped by capacltor Cl to provide, on line Ll, a source of 24 volt unregulated d.c. power. This signal is suppliec through a resistor Rl to a I2 volt regulator 42 terminated by capacitor C2 to provide, on line L2, a source of regulated 12 ~' ~ lO volt d.c. power. An oscillator circuit 44 comprises a solid stat~
oscillator component 46 connected between line L2 and ground with resistors R2, R3 and R4, diode D3, and capacitors C3 and C4, to provide on line L3 a low frequency wave signal varying between ground and +12 volts. The oscillating signal on lina L3 is ga~ed, ~'~ 15 in a manner to be described belowr to an audible alarm 5~ and to a indicator light to cause thém to tùrn on and off intermittently.
Each of probes Pl through P4 is associated with a ~l separate comparison circuit CH1 through CH4, of whlch only compar-ison circuit CHl is illustrated in Fig. 2. The comparing and ; 20 indicating circuit CHl connects the variable resistance element ~t of probe Pl through a resistor RS to line L2, to thereby form~
a voltage divider developing a sensed voltage signal Vs across element Rt which is applied to the positive input terminal of an operational amplifier 48 having a positive feedback resistor R6 and operating as a comparator. The connections of the amplifier' are to the manufacturer's terminal numbers indicated thereon.' A reférence temparature signal Vr is developed by a ' ; reEerence selecto~r circuit 50. ~
The reference temperature selecting circuit S0 r as ~shcwn in Fig 2, is ~ voltage divider comprising ten se~ias '' . , , , . '.`
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resistors R~ of equal magnitude terminated with a resistor Rb, in series with a resistor Rc. Switch 28 selects among the in~er-mediate taps between the resistors Ra and thus provides ten diEferent adjustment settlngs, e.g., at 2~ intervals in the range of 120F. to 140F.
The reference temperature signal Vr is applied to the negative input terminal of the comparator 48 through a voltage divider comprising potentiometer R7 in series with resistor R8.
Comparator 48 has an output when the voltage Vs at its positive input terminal exceeds the reference voltage Vr' applied to its~
negative input terminal. This condition arises whenever the sensed temperature of a food item matches the xeference temperatu e selected by dial 28. -The comparator output is applied through a resistor .J.
R7 to open a gate diode Gl connected to oscillator line L3.
The oscillating signal, gated by the comparator output, is applie through a diode D4 and resistor R10 to the input to a transistor switch Ql. The collector-emitter circui-t of transistor Ql, which -, is alternately conducting and nonconducting, is connected throu~h - ;~ 20 an isolating diode DS to an alarm or bleeper 52 common to the - four comparing and indicating circuits. ~
, The output oE transistor switch Ql is also arranged to flash indicator light Il by turning off a transistor switch Q2, `
con~ected in series with indicator light Il, whenever transistor ~-Ql conducts. The transistor switch Q2, as shown, is controlled by the input across a resistor Rll, which is connected to lin~
Ll through a resistor R12 ancl a diode D6. The collector o~
transistor Ql is coupled o the base of transistor Q2 through the ,.~ . ' .
forward biased diode D6 and an oppositely biased diode D7.
~ Accordin~l~, when transistor Ql conducts, diodo D7 will clos2, . ~ .
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~7618 diode D6 will open, and transistor swLtch Q2 ~rill open to dis-. connect indicator light Il. Similarly, when transistor Ql is . ~nonconduc-ting, diode D7 will open, perm1tting a circuit to be completed through closed diode D6 to make transistor Q2 conducti~
and to cause indicator light Il to be energized and emit illumina tion. Since transistor switch Ql is alternateLy made conductive and nonconductive by the oscillating signal on line L3, the indicator light Il will flash with the same fre~uency.
The indicator light is also arranged to have a steady 10illumlnation to indicate that probe Pl is connected into its ; ~ socket Sl. As sho~m in Fig. 2,~the sensed temperature signal Vs is appiled through an isolating aiode D8 to the anode of diode D6. Accordingly, whenever pro~e PI is connected into its socket Sl, the temperature sensing signal Vs will open diode D8, thus :
causing an input to be applied to transistor switch Q2 to cause ~ it to conduct and thereby steadily energize indicator light Il.
;~ ~ Socket Sl has a shunting contact SW1 which closes whenever a probe Pl is disconnected. When the contact closes, a grounding ~1 signal is apFlied through diode D8 to the anode o* diode D6, ;~ ~ 20 causing the diode to open, switch Q2 to open, and indicator light : ~ Il to extinguish. The grounding signal also is applied to the input o~ comparator 48, closing gate diode Gl and preventing the oscillatiny signal on line L3 from being applied to alarm 52 - or light Il. ~ ~
In accordance with the present invention, the outputs of the comparators in circuits CHl through CH4 are applied thraug~
isolating diodes D9 to the common inpuk 54 of an oven control ~ -circuit 56. An output from any comparator at common input point ; 5~ is applied across resis~ors R13 and R1~ and forms tha input - 30 of a -transistor switch Q3, which controls the application of powe . ,.' , , . . .
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Erom line Ll throucJh the windiny oE ~ relay RYl shunted hy free- .
wheeling diode D10. The rela~ R~ 1 has a normally closed contact . Kl completing a circuit through a cooking temperature control circuit 58, and a normally open contact K2 completing a circuit ll through holding temperature control circuit 60. Accordingly, wher .
.~, none of the comparing circuits CHl-through C~4 has an output, .
the cooking temperature control circuit ~7ill. be operative to . : develop a cooking temperature in oven 10. S~enever/,any comparator output is present, signifying that a food item is done, relay ~:
-.~ 10 RYl wlll automatically switch to contact K2 to cause holding .
temperature control circuit 60 to maintain the oven 10 at a hold-.~. . ing temperature. Upon removal of the probe causing a comparator output.to be present, the comparator output will drop and relay RYl will again.switch to contact Kl to cause cooking to resumeO .1 Temperature meter 30 is driven through.a~circuit 62 :
comprising the selec*or swi*ch 32, which receives the temperature .
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:: sensing signal Vs from the desired probe, and a voltage divider ..
circuit comprising potentiometer R15 and resistor R16 for applying .
a portion of:the sensed voltage to the positive input terminal o~ :
. an opérational.amplifier 64 having a shorted negative féedback .-~.
: line and thereEore functioning as a bu~fer. The output of bu~er :.
~ 64 is applied through an adjustable scaling resistor R17 to one~
; : input of meter 30. The other input of meter 30 is connected ...
. , . . . . :, , . through a diode Dll to a re~erence voltage developed across a ..
resistor R18 in the emitter clrcuit of a transistor Q4, whose .~.
. inp.ut is fixéd by a voltage divider comprised of resistors ~19 ;
. . . . and R20. Meter movement over a scale of, e.g., 60F. to 150F., ..
~ oQcurs when the output of the buffer amplifier e~ceeds the refer-.~:. ence voltage. .
- 30 The control circuit 40 described above supplies a uni~or~ 1 reference tcnlerature s;gnal Vr to each oE the four ccmparison ~ ¦
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circuits C11l ~hrough C114. The ~ood iteM~ Fa, E~, etc. may be cooked to the same degree of donene~s b~ leaving ~elector switch 28 at the same settiny, or may be cooked to different degrees of doneness b~ changing the selector s;~/itch following the removal of a done roast. The circuit 40 is easily realized from standard components, and enables automatic, accurate cooking to take place. Use of the monitor is straightforward, because a glance at the control panel will indicate, through steady illumination from indicator lights Il through I4, which probes are in use, and will indicate, by flashing of an indicator light, which probe is associated with a food item that is done and ready for removal. The automatic shifting between cooking and holding temperatures that occurs as roasts become done and are removed ~rom the oven prevents overcooking, reduces wastage, and simplifies the cooking of a plurality of food items requiring different coo~ing times.-~ ~ ~
~- ~ Examples of components used in a preferred version -of control circuit 40 are set forth below:
Operational ampliiers 48,64 ~ational Semiconductor 307 ~ Oscillator 46 - " " `~ 555 - ;
Rl l50 Ohms~ ~ ~ ` -~
R2 3K ~ ~ `
i ~ R3 lM ~ ;
R6 3.3M -~', R7 ~I
R8 l.2~1 R9, Rl0, Rll 47I~
~12 ' 12 Rl3, Rl~ ~.7K
Rl5 lM ~r -~
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. Rl7 lK
Rl8 ~ ~1. 5K
Rl9 8 . 2K -.~ 5 . R2 0 - ~ ~ ~ 3 . 9K .
Ra : . 44 . 2,K .
Rb ~ . 5 . 9K
Rc 8.~12K
Cl ~ . 500 microfarads 10~ . (~2, C~3 ; `: ~ 4~7 ~ ~ - ` :~
: C4 ~ . Ol ~ ~ :
D1, D2 - ~ ~tI~ 2069 : D3-Dll, Gl-G4 ~ I~ 4l48~ ~
Ql-Q4 ~ 2~2222 - ~ .~:
15:.~ :~ ~ :Although a specific embodiment of the~inven~ion has ~ ;~
~been disclosed herein in detail, it is to be understood that this ~:
is for the purpose of illustrating the invention, and should not.
:be construed as necessarily limiting the scope of ~he inven~ion, :
~since~ it is apparent that many changes can be made to t~he dls- .;
::20 ~: closed s~ructure by those skilled in the art to suit particular ~ 1 applications. ~ ... .
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1(1176184 needed for serving, the cook c~n reduce the oven temperature so that the roast will not overcook. O~ten, however, when the roast is later removed from the oven, the cook forge-ts to raise the oven temperature and an embarrassing dela~,r r.ay occur before the ' next roast is cooked enough for serving. As a result of these -~
- problems, present monitoring systems have not been altogether satisfactory. ' , :~ ~ : ' ' ' .. , . ~
SUMMARY OF THE INVENTI02~ - .
' It is a princi'pal o~ject of the present invention to ~'' ' 10 'provide an improved oven cooking monitor for controlling the ~ ~ , . , . .
~ cooking of a plurality of food ltems requiring different caoking ; ' times. Further objects of the invention are to~provide such a ' cooking monitor which automatically prevents the food items ~rom ' becoming overcooked, yet automatically permits each one to attaln 15~ a aesired degree of doneness despite requiring different cooking times, and to provide such a cooking monitor ~Ihich is~ efective and simple. Still another object of theinvention is to provide -~
an oven cooking monitor suitable for commercial restaurant use, where' food items may be loaded randomly, and removed on?-at-a-time for serving.
~ In a preferred embodiment of the invention to-be ,' ; '~ des~ribed hereinbelow in detail, the oven cooking monitor for a ' plurality o food items requiring different coaking times inserts a probe into each food item and generates a siynal varying with'' ~ the temperature sensed by the probe. A standard re~erence temp--~ erature signal is set, e.g., by means of a control dial, and a comparison is made between the sensed and reEerenced signals.
when the signals match, an output is generated. Upon receipt o~
- an output signifyiny that any one oE -the food items has attained,.',.......... . .
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a desired temperature, the monitor indicates, e.g., by means of a flashing indicator light, which probe is associated with the done food item. At the same time, the monitor automatically -switches the oven to a holding temperature subs-tantially curtail-ing further cooking of the ~ood items. At his leisure, or when demand arises, the cook removes the done food item, identified by the flashing light. The probe for this food item is disconnected, whereupon the monitor automatically stops the flashing indication , ~ and switches the oven again to its cooXing temperature to proceed 10 i with-the cookLng of the remaining ikems. This arrangement advan-- tageously allows a plurality o~ fQod ltems to be randnmly 102ded yet uniformly cooked, and guards against both overcooking and inadvertent delays in csoking. Accordingly, wastage, as well as two sources of strong customer complaint, are sharply reduced, adding to restaurant profits and well being.
In further aspects of the invention, separate indicator lights provided for each probe are arranged to emit steady illumination when a probe is connected, and to flash when the I probe senses the reference temperature. A temperature meter is Z~ ~ arranged to visually indicate the temperature sensed by a selec~ed ~ probe. The monitor, moreover, is arranged with a single reerenc I temperature signal source, and separate comparators for the probes so that a succession o~ food items may be done uniformly.
Other objects, aspects and advantages of the invention will be pointed out in, or apparent from, the detailed descrip-tion hereinb ow considered together with the Eollowing drawings.
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~`` 1076184 ' .
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1' DESCRIPTION OE' THE DRA',~INGS :
.. . Fig. 1 is a perspective view of a commercial oven .. . equipped with a cooking monitoring system according to the presen1 . invention; and .
¦ 5 Fig~ 2 is a schematic diagram illustrating a preferred .. . form of monitoring circuit. : .
~ ~ ~ ' .. ~ : : DESCRIPTION OF TEE PREFERRED E~ODI~EMT
. Figure l.illustrates a commercial oven 10 equipped with.
~ an oven cooking¦monitor 12 which is constructed in accordance :
: ~ ; with the present invention. Such an oven, as indicated previousl~ ~
-frequently is called upon to cook a plurality of food.items Fa ..
, :~ ~ and Fb, such as the illustrated beef roasts, requiring different . cooking times because of different sizes or different times of . :~ placement in the oven. .~ ~.
15:~ ~ - In accordance wlth the present invention, the cooking of food items Fa and Fb is automatically controlled by monitor 12 : to bring the food items to a selected uniform degree o~ doneness .
without overcooking and without risk of mistakes leading to delays . in cooking. The monitor 12 permits ~ood items to be placed in~o ; 2~0 oven 10 in random orderj without regard to size or timing, and .. . to autjomatically monitor cooking so that the roasts are w~thdra~n .
~ in ~he order in which they attain the selected degree o~ doneness. ~.
.~l ........... Moreover, monitor 12 controls cooking in such a ~ashion that the . .
. ~. . cook can withdraw the done roasts whenever.he desires, withou~ ..
being required to remove them the moment they become done. As . . a result, a plurality of Eood items can be commercially cooked ...
with maximum convenience and minimum wastage and attention. -'. . - . . ' . :.:
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761~3~
As illustrated in Fig. 1, the oven cooking monitor 12 has a control unit 14 mounted on top of oven 10 and positioning a control panel 16 at the front of the oven 10, just above the oven door 18. An electrical ~ine 20 leads from the control unit 14 to the oven door 18, and terminates in a plurality, here four, of probe connecting sockets Sl through S4 mounted upon the interior surface of door 18. Each of the food items to be cooked, such as roasts Fa and Fb, has a temperature sensing probe, such as the illustrated probes Pl and P3, inserted at one end in the food item and connected at the other end to one of the sockets Sl through S4. The probes Pl and P3 are of known construction, having a rigid metal portion 22 for insertion into the food item, :.
a flexible portion covered with polytetrafluorinatedethylene 24 leading to a connector 26, a temperature sensing element such as a thermistor Rt at the end of the rigid metal portion 22, and ;~
. internal electrical leads (not shown) connecting the temperature sensitive element Rt to connectors in the sockets Sl, and thence , .~: through line 20 to control unit 14.
Probes Pl and P3 provide control unit 14 with separate measurement signals varying with the internal temperatures of ..
roasts Fa and Fb. The control unit, as will be described below, is arranged to compare the sensed temperature signals with a " ~
reference temperature signal selected by means of a dial 28 which ~: preferably is calibrated in degrees as shown to represent the desired degree of doneness the food items are to attain. The ~: control panel 16 further displays four indicator lights Il through I4, one for each probe. The indicator lights are arranged to emit ~
steady illumination whenever a probe is plugged into the corres-ponding socket Sl through S4, and to emit flashing illumination whenever the corresponding probe has indicated its food item is .... .
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done. To permit the cook to yauge the progress of cooking, the control panel 16 has a -temperature meter 30, preferably calibrate in the same units as reference temperature dial 28. A selector -dial 32 connec-ts tempera-ture meter 30 to a selected one of the four probes, so that the meter will indicate the internal temper-ature sensed by the selected pxobe. ~
Control panel 16 further comprises a selector dial 34 to set the cooking temperature of oven 10, and another selector dial 36 to set a lower holding temperature for oven lO, the hold-ing temperature generally being one low enough to substantially '? ~ . . . : ' . . -curtail further cooking of the food items. }n accordance with the present invention, control unit L4, when it senses that the internal temperature of one o~ the-food items has reached the ~ reerence temperature selected by dial 28~, proceed~ not only to :~ 15 indicate with a flashing indicator light that the food item is ;~ h`~ done,~but also automatically switches the oven operating tempera-ture from its aooking temperature to its holding temperature.
~ AccordingLyr cooking stops and the food item that is done is ~
-~; mai~ntained at the holding temperature, without o~ercooking, until the cook needs another roast for serving. When another roast is needed, the cook dete Dines which roast is done by detecting~
~;; which indicator light is ~lashing. The roast is removed ~rom the `
ovén,rand the asscciated probe is disconnected from its-socket.
In accordance with the present invention, the control unit 14 then automatically turns out the indicator li~ht for that probe~
and automaticaLly switches the oven 10 back to its cooking temp-erature. The remaining food items in oven lO will than proceed to cook until thé next ood i-tem reaches the raEarence temperatur~ -l seLected by dial 28. In this manner, roasts removed rom th~
oven will be at a uniEorm degree o~ doneness notwithstanding '.:','. " , . ,, . ~`,';
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differences in size, or the order in ~Ihich the~ were put in the oven.
The operation of control unit 14 is governed by the circuit 40 illustrated in Fig. 2. As illustrated, a 220 volt a.c. input is reduced by a transformer T, rectified by diodes Dl and D2 and clamped by capacltor Cl to provide, on line Ll, a source of 24 volt unregulated d.c. power. This signal is suppliec through a resistor Rl to a I2 volt regulator 42 terminated by capacitor C2 to provide, on line L2, a source of regulated 12 ~' ~ lO volt d.c. power. An oscillator circuit 44 comprises a solid stat~
oscillator component 46 connected between line L2 and ground with resistors R2, R3 and R4, diode D3, and capacitors C3 and C4, to provide on line L3 a low frequency wave signal varying between ground and +12 volts. The oscillating signal on lina L3 is ga~ed, ~'~ 15 in a manner to be described belowr to an audible alarm 5~ and to a indicator light to cause thém to tùrn on and off intermittently.
Each of probes Pl through P4 is associated with a ~l separate comparison circuit CH1 through CH4, of whlch only compar-ison circuit CHl is illustrated in Fig. 2. The comparing and ; 20 indicating circuit CHl connects the variable resistance element ~t of probe Pl through a resistor RS to line L2, to thereby form~
a voltage divider developing a sensed voltage signal Vs across element Rt which is applied to the positive input terminal of an operational amplifier 48 having a positive feedback resistor R6 and operating as a comparator. The connections of the amplifier' are to the manufacturer's terminal numbers indicated thereon.' A reférence temparature signal Vr is developed by a ' ; reEerence selecto~r circuit 50. ~
The reference temperature selecting circuit S0 r as ~shcwn in Fig 2, is ~ voltage divider comprising ten se~ias '' . , , , . '.`
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resistors R~ of equal magnitude terminated with a resistor Rb, in series with a resistor Rc. Switch 28 selects among the in~er-mediate taps between the resistors Ra and thus provides ten diEferent adjustment settlngs, e.g., at 2~ intervals in the range of 120F. to 140F.
The reference temperature signal Vr is applied to the negative input terminal of the comparator 48 through a voltage divider comprising potentiometer R7 in series with resistor R8.
Comparator 48 has an output when the voltage Vs at its positive input terminal exceeds the reference voltage Vr' applied to its~
negative input terminal. This condition arises whenever the sensed temperature of a food item matches the xeference temperatu e selected by dial 28. -The comparator output is applied through a resistor .J.
R7 to open a gate diode Gl connected to oscillator line L3.
The oscillating signal, gated by the comparator output, is applie through a diode D4 and resistor R10 to the input to a transistor switch Ql. The collector-emitter circui-t of transistor Ql, which -, is alternately conducting and nonconducting, is connected throu~h - ;~ 20 an isolating diode DS to an alarm or bleeper 52 common to the - four comparing and indicating circuits. ~
, The output oE transistor switch Ql is also arranged to flash indicator light Il by turning off a transistor switch Q2, `
con~ected in series with indicator light Il, whenever transistor ~-Ql conducts. The transistor switch Q2, as shown, is controlled by the input across a resistor Rll, which is connected to lin~
Ll through a resistor R12 ancl a diode D6. The collector o~
transistor Ql is coupled o the base of transistor Q2 through the ,.~ . ' .
forward biased diode D6 and an oppositely biased diode D7.
~ Accordin~l~, when transistor Ql conducts, diodo D7 will clos2, . ~ .
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~7618 diode D6 will open, and transistor swLtch Q2 ~rill open to dis-. connect indicator light Il. Similarly, when transistor Ql is . ~nonconduc-ting, diode D7 will open, perm1tting a circuit to be completed through closed diode D6 to make transistor Q2 conducti~
and to cause indicator light Il to be energized and emit illumina tion. Since transistor switch Ql is alternateLy made conductive and nonconductive by the oscillating signal on line L3, the indicator light Il will flash with the same fre~uency.
The indicator light is also arranged to have a steady 10illumlnation to indicate that probe Pl is connected into its ; ~ socket Sl. As sho~m in Fig. 2,~the sensed temperature signal Vs is appiled through an isolating aiode D8 to the anode of diode D6. Accordingly, whenever pro~e PI is connected into its socket Sl, the temperature sensing signal Vs will open diode D8, thus :
causing an input to be applied to transistor switch Q2 to cause ~ it to conduct and thereby steadily energize indicator light Il.
;~ ~ Socket Sl has a shunting contact SW1 which closes whenever a probe Pl is disconnected. When the contact closes, a grounding ~1 signal is apFlied through diode D8 to the anode o* diode D6, ;~ ~ 20 causing the diode to open, switch Q2 to open, and indicator light : ~ Il to extinguish. The grounding signal also is applied to the input o~ comparator 48, closing gate diode Gl and preventing the oscillatiny signal on line L3 from being applied to alarm 52 - or light Il. ~ ~
In accordance with the present invention, the outputs of the comparators in circuits CHl through CH4 are applied thraug~
isolating diodes D9 to the common inpuk 54 of an oven control ~ -circuit 56. An output from any comparator at common input point ; 5~ is applied across resis~ors R13 and R1~ and forms tha input - 30 of a -transistor switch Q3, which controls the application of powe . ,.' , , . . .
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Erom line Ll throucJh the windiny oE ~ relay RYl shunted hy free- .
wheeling diode D10. The rela~ R~ 1 has a normally closed contact . Kl completing a circuit through a cooking temperature control circuit 58, and a normally open contact K2 completing a circuit ll through holding temperature control circuit 60. Accordingly, wher .
.~, none of the comparing circuits CHl-through C~4 has an output, .
the cooking temperature control circuit ~7ill. be operative to . : develop a cooking temperature in oven 10. S~enever/,any comparator output is present, signifying that a food item is done, relay ~:
-.~ 10 RYl wlll automatically switch to contact K2 to cause holding .
temperature control circuit 60 to maintain the oven 10 at a hold-.~. . ing temperature. Upon removal of the probe causing a comparator output.to be present, the comparator output will drop and relay RYl will again.switch to contact Kl to cause cooking to resumeO .1 Temperature meter 30 is driven through.a~circuit 62 :
comprising the selec*or swi*ch 32, which receives the temperature .
. ., . .
:: sensing signal Vs from the desired probe, and a voltage divider ..
circuit comprising potentiometer R15 and resistor R16 for applying .
a portion of:the sensed voltage to the positive input terminal o~ :
. an opérational.amplifier 64 having a shorted negative féedback .-~.
: line and thereEore functioning as a bu~fer. The output of bu~er :.
~ 64 is applied through an adjustable scaling resistor R17 to one~
; : input of meter 30. The other input of meter 30 is connected ...
. , . . . . :, , . through a diode Dll to a re~erence voltage developed across a ..
resistor R18 in the emitter clrcuit of a transistor Q4, whose .~.
. inp.ut is fixéd by a voltage divider comprised of resistors ~19 ;
. . . . and R20. Meter movement over a scale of, e.g., 60F. to 150F., ..
~ oQcurs when the output of the buffer amplifier e~ceeds the refer-.~:. ence voltage. .
- 30 The control circuit 40 described above supplies a uni~or~ 1 reference tcnlerature s;gnal Vr to each oE the four ccmparison ~ ¦
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circuits C11l ~hrough C114. The ~ood iteM~ Fa, E~, etc. may be cooked to the same degree of donene~s b~ leaving ~elector switch 28 at the same settiny, or may be cooked to different degrees of doneness b~ changing the selector s;~/itch following the removal of a done roast. The circuit 40 is easily realized from standard components, and enables automatic, accurate cooking to take place. Use of the monitor is straightforward, because a glance at the control panel will indicate, through steady illumination from indicator lights Il through I4, which probes are in use, and will indicate, by flashing of an indicator light, which probe is associated with a food item that is done and ready for removal. The automatic shifting between cooking and holding temperatures that occurs as roasts become done and are removed ~rom the oven prevents overcooking, reduces wastage, and simplifies the cooking of a plurality of food items requiring different coo~ing times.-~ ~ ~
~- ~ Examples of components used in a preferred version -of control circuit 40 are set forth below:
Operational ampliiers 48,64 ~ational Semiconductor 307 ~ Oscillator 46 - " " `~ 555 - ;
Rl l50 Ohms~ ~ ~ ` -~
R2 3K ~ ~ `
i ~ R3 lM ~ ;
R6 3.3M -~', R7 ~I
R8 l.2~1 R9, Rl0, Rll 47I~
~12 ' 12 Rl3, Rl~ ~.7K
Rl5 lM ~r -~
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, Rl6 . lO
. Rl7 lK
Rl8 ~ ~1. 5K
Rl9 8 . 2K -.~ 5 . R2 0 - ~ ~ ~ 3 . 9K .
Ra : . 44 . 2,K .
Rb ~ . 5 . 9K
Rc 8.~12K
Cl ~ . 500 microfarads 10~ . (~2, C~3 ; `: ~ 4~7 ~ ~ - ` :~
: C4 ~ . Ol ~ ~ :
D1, D2 - ~ ~tI~ 2069 : D3-Dll, Gl-G4 ~ I~ 4l48~ ~
Ql-Q4 ~ 2~2222 - ~ .~:
15:.~ :~ ~ :Although a specific embodiment of the~inven~ion has ~ ;~
~been disclosed herein in detail, it is to be understood that this ~:
is for the purpose of illustrating the invention, and should not.
:be construed as necessarily limiting the scope of ~he inven~ion, :
~since~ it is apparent that many changes can be made to t~he dls- .;
::20 ~: closed s~ructure by those skilled in the art to suit particular ~ 1 applications. ~ ... .
CLA~:MS: - . . ~ :
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Claims (12)
1. An oven cooking monitor for automatically control-ling the cooking, to a selected degree of doneness, of a plurality of food items requiring different cooking times, to permit food items to be loaded into the oven randomly and removed in the order in which each food item becomes done, comprising a disconnectable probe for each food item, arranged to be inserted into the food item to sense its internal temperature;
means connected to each probe for providing a signal varying with the internal temperature sensed by the probe:
means for setting a reference temperature signal:
means for comparing the temperature sensing signal from a probe with the reference signal and for providing an output signal when the sensed temperature matches the reference temper-ature;
means connected to the comparison means for receiving an output signal arising from the attainment by any of the probes of the reference temperature and, in response to such an output signal, (a) indicating which probe has sensed the done food item and (b) switching the oven to a holding temperature to curtail.
further cooking, and, in response to disconnecting of the probe for the done food item, said means (a) stopping indicating of that probe as the one associated with the done food item and (b) switch ing the oven again to a cooking temperature,. whereby cooking of the food items proceeds until the next food item has reached the desired degree of doneness, thereby permitting the different food items to be cooked and stored safely until removal while prevent-ing any overcooking thereof, and indicating the order in which the food items become done and are to be removed.
means connected to each probe for providing a signal varying with the internal temperature sensed by the probe:
means for setting a reference temperature signal:
means for comparing the temperature sensing signal from a probe with the reference signal and for providing an output signal when the sensed temperature matches the reference temper-ature;
means connected to the comparison means for receiving an output signal arising from the attainment by any of the probes of the reference temperature and, in response to such an output signal, (a) indicating which probe has sensed the done food item and (b) switching the oven to a holding temperature to curtail.
further cooking, and, in response to disconnecting of the probe for the done food item, said means (a) stopping indicating of that probe as the one associated with the done food item and (b) switch ing the oven again to a cooking temperature,. whereby cooking of the food items proceeds until the next food item has reached the desired degree of doneness, thereby permitting the different food items to be cooked and stored safely until removal while prevent-ing any overcooking thereof, and indicating the order in which the food items become done and are to be removed.
2. An oven cooking monitor for controlling the cooling of a plurality of food items as claimed in claim 1 wherein the means for indicating which probe has sensed the done food item comprises an indicator light for each probe and means responding to the comparison output signal for flashing the indicator light, said monitor further comprising means for steadily energizing:
the indicator light when its probe is connected and is sensing a temperature below the reference temperature.
the indicator light when its probe is connected and is sensing a temperature below the reference temperature.
3. An oven cooking monitor for automatically controlling the cooking of a plurality of food items as claimed in claim 1 further comprising a temperature meter for connection to a probe to visually indicate the internal temperature of the food item being sensed by the probe, whereby the internal temperature of each food item may be ascertained during cooking.
4. An oven cooling monitor for controlling the cooking of a plurality of food items as claimed in claim 1 wherein the means for comparing the sensed temperature signal with the refer-ence temperature signal comprises a separate comparator for each probe, and wherein the means for setting a reference temperature signal applies a single reference signal to each comparator.
5. An oven cooking monitor for controlling the cooking of a plurality of food items as claimed in claim 1 further com-prising means for setting the oven holding temperature, and means for setting the oven cooking temperature.
6. An oven cooking method for automatically controlling the cooking, to a selected degree of doneness, of a plurality of food items requiring different cooking times, to permit food items to be loaded into the oven in random order and removed in the order in which the food items become done, comprising: placing food items into an oven, inserting a temperature-sensing probe into each food item of a type that provides a signal varying with the temperature sensed by the probe, said temperature sensing probe being connected to said oven, setting a reference temperature signal to correspond to the desired degree of doneness, using self-actuating comparison means to compare the sensed temperature signal with the reference temperature signal and to provide an output signal when the sensed and reference signals match, to indicate which probe is associated with the done food items, and to switch the oven to a holding temperature curtailing further cooking of the food items, removing the done food from the oven and disconnecting the probe for the done food item from the oven, and in response to the disconnecting of the probe associated with the done food item, said comparison means stopping the indication that a food item is done, and switching the oven again to a cooking temperature to resume cooking of the remaining food items, whereby cooking of the food items proceeds with each food item attaining the desired degree of doneness with over-cooking automatically prevented, and with an indication of the order in which the food items become done and are to be removed.
7. An oven cooking method for automatically controlling the cooking of a plurality of food items as claimed in claim 6 further comprising the steps of providing an indicator light in association with each probe, indicating the probe is associated with a done food item by flashing the indicator light, and indicating that a probe is connected and is below the reference temperature by steadily energizing the indicator light.
8. An oven cooking method for automatically controlling the cooking of a plurality of food items as claimed in claim 6 further comprising visually indicating on a meter the temperature sensed by a selected probe.
9. An oven cooking method for automatically controlling the cooking of a plurality of food items as claimed in claim 6 wherein the reference signal setting and comparing steps comprise setting a single reference temperature signal and comparing the signal reference signal with each of the sensed temperature signals provided by the probes.
10. An oven cooking method for automatically controlling the cooking of a plurality of food items as claimed in claim 6 further comprising setting the oven holding temperature, and setting the oven cooking temperature.
11. An oven cooking method for automatically controlling the cooking, to a selected degree of doneness, of a plurality of food items requiring different cooking times, to permit food items to be loaded into an oven randomly and removed in the order in which each food item becomes done, comprising:
a probe for each food item arranged to be inserted into the food item to sense its internal temperature;
means connected to each probe for providing a signal varying with the internal temperature sensed by the probe;
means for setting a reference temperature signal;
means for comparing the temperature sensing signal from each probe with the reference temperature signal and for providing an output signal when any sensed temperature matches the reference temperature; and means connected to the comparison means for receiving an output signal and, in response to such an output signal, indicating that the food item is done and switching the oven to a holding temperature to curtail further cooking, thereby permitting the food items to be cooked and safely stored until removal while preventing any overcooking thereof.
a probe for each food item arranged to be inserted into the food item to sense its internal temperature;
means connected to each probe for providing a signal varying with the internal temperature sensed by the probe;
means for setting a reference temperature signal;
means for comparing the temperature sensing signal from each probe with the reference temperature signal and for providing an output signal when any sensed temperature matches the reference temperature; and means connected to the comparison means for receiving an output signal and, in response to such an output signal, indicating that the food item is done and switching the oven to a holding temperature to curtail further cooking, thereby permitting the food items to be cooked and safely stored until removal while preventing any overcooking thereof.
12. An oven cooking method as claimed in claim 11 wherein the probes are disconnectable, and wherein the means receiving the comparison output signal, in response to disconnecting of the probe in the done food item, stops indicating that a food item is done and switches the oven again to a cooking temperature.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/644,875 US4036995A (en) | 1975-12-29 | 1975-12-29 | Oven cooking monitor for uniformly cooking a plurality of food items requiring different cooking times |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1076184A true CA1076184A (en) | 1980-04-22 |
Family
ID=24586695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA258,703A Expired CA1076184A (en) | 1975-12-29 | 1976-08-09 | Oven cooking monitor for uniformly cooking a plurality of food items requiring different cooking times |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4036995A (en) |
| CA (1) | CA1076184A (en) |
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| US4230731A (en) * | 1978-05-25 | 1980-10-28 | Robertshaw Controls Company | Microwave cooking method and control means |
| US4194015A (en) * | 1978-06-26 | 1980-03-18 | Plastics, Inc. | Method of cooking a frozen food item with a heat probe |
| US4471193A (en) * | 1981-01-19 | 1984-09-11 | Baxter Travenol Laboratories, Inc. | Microwave heating apparatus with plural temperature sensors |
| US4467163A (en) * | 1981-01-19 | 1984-08-21 | Baxter Travenol Laboratories, Inc. | Temperature sensing system for microwave oven apparatus |
| US4663710A (en) * | 1981-05-15 | 1987-05-05 | The Frymaster Corporation | Intelligent cooking appliance |
| ES8700019A1 (en) * | 1984-10-22 | 1986-10-16 | Viesa Maquinaria Ind S A | Method for preparing cured sausage and ham |
| US4966125A (en) * | 1985-07-26 | 1990-10-30 | Weber-Stephen Products Co. | Barbeque kettle |
| DE3641659C1 (en) * | 1986-12-05 | 1988-06-23 | Convotherm Elektrogeraete | Device for the heat treatment of substances, in particular foods |
| US5148737A (en) * | 1989-06-09 | 1992-09-22 | Cyclofur Company, L.P. | Hot air circulating oven and food heating apparatus |
| US4867994A (en) * | 1989-12-17 | 1989-09-19 | Perrine Paul M | Process for producing a cooked, sliced meat product |
| DE9001760U1 (en) * | 1990-02-15 | 1990-04-19 | W. F. Kaiser & Co Gmbh, 5408 Nassau, De | |
| US5123337A (en) * | 1991-03-18 | 1992-06-23 | Vie De France Corporation | Sous vide reheating device |
| US5097759A (en) * | 1991-03-18 | 1992-03-24 | Vie De France Corporation | Sous vide reheating device |
| US5433963A (en) * | 1991-11-05 | 1995-07-18 | Bridgford Foods Corporation | Process for cooking beef patties to eliminate foot and mouth disease virus |
| CA2144201C (en) * | 1994-03-17 | 1999-05-25 | Charles A. Maher, Jr. | Electronic control system for a heating apparatus |
| US6018150A (en) * | 1995-03-23 | 2000-01-25 | Tridelta Industries, Inc. | Method of heating a medium to a desired temperature |
| US5582755A (en) * | 1995-04-04 | 1996-12-10 | Tridelta Industries, Inc. | Apparatus and method for classifying a medium in a cooking chamber |
| DE59604137D1 (en) * | 1995-12-20 | 2000-02-10 | Gate Gourmet International Ag | FOOD PACKAGING, METHOD AND DEVICE FOR HEAT TREATING A FOOD VACUUM PACKED WITH SUCH A PACKING |
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| US3003048A (en) * | 1959-12-21 | 1961-10-03 | Gen Electric | Automatic meat thermometer and heater |
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-
1975
- 1975-12-29 US US05/644,875 patent/US4036995A/en not_active Expired - Lifetime
-
1976
- 1976-08-09 CA CA258,703A patent/CA1076184A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US4036995A (en) | 1977-07-19 |
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