Apparatus and method for classifying a medium in a cooking chamber

• US 5,582,755 A
• Filed: 04/04/1995
• Issued: 12/10/1996
• Est. Priority Date: 04/04/1995
• Status: Expired due to Term

• Current Assignee: Ametek Incorporated
• Original Assignee: Tridelta Industries, Inc. (Honeywell International Inc.)
• Inventors: Maher, Charles A. Jr., Larrick, Raymond
• Primary Examiner(s): Paschall, Mark H.
• Application Number:
  US08/416,047
• Time in Patent Office: 616 Days
• Field of Search: 291/494, 291/497, 291/501, 291/506, 291/492, 291/508, 340/588, 340/589, 99/329 R, 99/325, 99/344, 99/330, 99/331, 73/25.01
• US Class Current: 219/492
• CPC Class Codes: A47J 37/1266 Control devices, e.g. to control temperature, level or quality of the frying liquid
• CPC Class Codes: G05D 23/1919 characterised by the type of controller

Abstract

A deep fat fryer includes a controller operatively connected to a heating element for controlling the operation thereof to apply heat to a cooking chamber. A temperature sensor is disposed in the cooking chamber for measuring the temperature in the cooking chamber and communicating the same to the controller. The controller selectively operates the heating means to apply heat to the cooking chamber. Utilizing the output of the temperature sensor, the controller automatically determines whether the medium contained in the cooking chamber is water, liquid shortening or solid shortening or whether the cooking chamber is empty. Based on this determination, the controller takes appropriate action including, automatically adjusting its operation to conform to the detected medium

Claims

1. A method of operating a control system to classify a medium in a cooking chamber as air or non-air comprising:

determining a first measured temperature of the medium;

storing the first measured temperature of the medium;

activating a heating element to heat said medium for a first predetermined period of time;

deactivating said heating element for a second predetermined period of time;

determining a second measured temperature of the medium;

comparing the first measured temperature of the medium to said second measured temperature;

classifying the medium as air if said second measured temperature exceeds said first measured temperature by a predetermined amount; and

controlling the heating element as a function of said classification.

2. A method of operating a control system to control the temperature of a medium in a cooking chamber, said method comprising:

activating a heating element to heat said medium;

monitoring the temperature of said medium;

determining if the temperature of said medium stops rising within a predetermined range of temperatures; and

controlling said heating element to maintain the medium at a temperature below the temperature at which said medium stopped rising.

3. The method of operating a control system as set forth in claim 2, wherein the temperature at which said medium is maintained is outside the predetermined range of temperatures.

4. The method of operating a control system as set forth in claim 2, wherein the predetermined range of temperatures corresponds to the boiling point of water over normal altitude variations.

5. The method of operating a control system as set forth in claim 4, wherein the predetermined range of temperatures is approximately 200°

F.-220°

F.

6. A method of operating a control system to classify a medium in a cooking chamber as air, liquid or solid comprising;

activating a heating element to heat said medium such that the temperature of said medium rises a first preprogrammed amount;

measuring the time for the temperature to rise said first preprogrammed amount;

deactivating said heating element;

measuring the time for the medium temperature to fall a second preprogrammed amount; and

classifying said medium as air, liquid or solid based upon the total time for the temperature of the medium to rise and fall.

7. A method of operating a control system as defined in claim 6, wherein said system includes means for storing in memory the thermal characteristics of liquid and solid mediums and air, and means for calculating the thermal characteristics of the medium in said cooking chamber from the total time for the temperature of the medium to rise and fall.

8. A control system for controlling the temperature of a medium in a cooking chamber comprising:

a heater for applying heat to the medium;

a temperature sensor for sensing temperature of the medium; and

a controller operatively connected to the heater and the temperature sensor for controlling the amount of heat applied to the medium in two or more modes of operation, wherein in one mode of operation the controller determines if the temperature of the medium stops rising at a temperature indicative of the boiling point of water and automatically changes to another mode of operation wherein the heater is controlled to maintain said medium at a temperature below the temperature indicative of the boiling point of water.