Control system for an oven having multiple heating sources for the preparation of food

• US 5,945,018 A
• Filed: 03/13/1998
• Issued: 08/31/1999
• Est. Priority Date: 06/15/1995
• Status: Expired due to Term

• Current Assignee: Aktiebolaget Electrolux
• Original Assignee: Aktiebolaget Electrolux
• Inventors: Halen, Eva S.
• Primary Examiner(s): PASCHALL, MARK H
• Application Number:
  US08/981,180
• Time in Patent Office: 536 Days
• Field of Search: 219/492, 219/497, 219/506, 219/483-486, 219/680-683, 99/325, 99/328, 99/331, 99/333
• US Class Current: 219/492
• CPC Class Codes: F24C 7/087 of electric circuits regulating heat
• CPC Class Codes: H05B 6/645 using temperature sensors
• CPC Class Codes: H05B 6/6476 the refrigerating air being used for convection

Abstract

An oven having two sources of heat is controlled to perform high quality results when the user simply chooses the class of food on a front panel. A first source of heat is active during a first period until a second source of heat takes over during a second period until the temperature rises to a specific temperature threshold. The time required to reach this specific temperature threshold is measured. The measured time is dependent on the size and type of the food to such a degree that the remaining baking time can be determined with high precision along with the required baking temperature during the remaining baking time. The oven then preforms baking for the remaining baking time using either or both of the first and second sources of heat and informs the user about the remaining baking time.

Claims

1. An oven for cooking food products with means for controlling the supply of heat in accordance with the progress of the cooking effected, said oven comprising:

an oven cavity for holding the food products to be cooked;

a first heat source for heating food products in said oven cavity from a starting time until a threshold time is reached;

a second heat source for heating food products in said oven cavity after the threshold time is reached until a threshold temperature is reached, said second heat source being a different type of heat source than said first heat source;

means for maintaining a cooking temperature in said oven cavity using at least one of said first heat source and said second heat source after the threshold temperature is reached until a finishing time is reached;

means for measuring temperature in said oven cavity;

means for measuring a total time to reach the threshold temperature from the starting time;

means for determining the finishing time as a function of the total time to rise to the threshold temperature and a predetermined and stored multiplication factor; and

means for determining the cooking temperature as a function of a predetermined and stored weighting function.

2. The oven according to claim 1, wherein said means for measuring temperature includes at least one temperature sensor fixed in the oven cavity.

3. The oven according to claim 2, wherein said means for measuring temperature includes a plurality temperature sensors, wherein at least one of said temperature sensors is placed where heat is transported by convection.

4. The oven according to claim 3, wherein at least one of said temperature sensors is shielded from convection.

5. The oven according to claim 3, further comprising a fan for moving air within said oven cavity which is optionally operable with said first heat source and said second heat source.

6. The oven according to claim 3, wherein said first heat source is a hot air oven.

7. An oven for cooking food products with means for controlling the supply of heat in accordance with the progress of the cooking effected, said oven comprising:

an oven cavity for holding the food products to be cooked;

a first heat source for heating food products in said oven cavity from a starting time until a first threshold temperature is reached;

a second heat source for heating food products in said oven cavity after the first threshold temperature is reached until a second threshold temperature is reached, said second heat source being a different type of heat source than said first heat source, said second threshold temperature being greater than said first threshold temperature;

means for maintaining a cooking temperature in said oven cavity using at least one of said first heat source and said second heat source after the second threshold temperature is reached until a finishing time is reached;

means for measuring temperature in said oven cavity;

means for measuring a total time to reach the second threshold temperature from the starting time;

means for determining the finishing time as a function of the total time to rise to the second threshold temperature and a predetermined and stored multiplication factor; and

means for determining the cooking temperature as a function of a predetermined and stored weighting function.

8. The oven according to claim 7, wherein said means for measuring temperature includes at least one temperature sensor fixed in the oven cavity.

9. The oven according to claim 8, wherein said means for measuring temperature includes a plurality temperature sensors, wherein at least one of said temperature sensors is placed where heat is transported by convection.

10. The oven according to claim 9, wherein at least one of said temperature sensors is shielded from convection.

11. The oven according to claim 7, further comprising a fan for moving air within said oven cavity which is optionally operable with said first heat source and said second heat source.

12. The oven according to claim 7, wherein said first heat source is a hot air oven.

13. A method of controlling an oven for cooking food products in accordance with the progress of the cooking effected, said method comprising the steps of:

identifying a type of food product to be cooked in the oven;

operating a first heat source for a first period of time for raising the temperature and heating the food products in a cavity of the oven;

operating a second heat source for a second period of time following the first period of time for raising the temperature and heating the food products in the oven cavity until a threshold temperature is reached, the second heat source being a different type of heat source than the first heat source;

maintaining a cooking temperature in the oven cavity for a third period of time using at least one of the first heat source and the second heat source after the threshold temperature is reached until a finishing time is reached;

measuring temperature in the oven cavity to determine when the threshold temperature is reached;

measuring a total time to reach the threshold temperature;

determining the finishing time as a function of the measured total time to rise to the threshold temperature and predetermined and stored multiplication factors for different types of food products; and

determining the cooking temperature as a function of predetermined and stored weighting functions for different types of food products.

14. The method according to claim 13, wherein said step of operating the first heat source for the first period of time is stopped when a time threshold is reached.

15. The method according to claim 13, wherein said step of operating the first heat source for the first period of time is stopped when a lower temperature threshold is reached.