Data processing: generic control systems or specific application – Specific application – apparatus or process – Product assembly or manufacturing
Reexamination Certificate
1998-12-14
2001-10-09
Grant, William (Department: 2121)
Data processing: generic control systems or specific application
Specific application, apparatus or process
Product assembly or manufacturing
C374S016000, C706S047000
Reexamination Certificate
active
06301521
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention is generally directed to controls for ranges or other appliances for heating fluids and, in particular, to a method and apparatus for boil phase determination for use in connection with such appliances.
Boiling water or other fluids or foods (generically “liquids”) is one of the most common uses of a range. It is typically desirable to closely monitor the boil phase of the liquid during such processes, i.e., to identify the pre-simmer, simmer onset, simmer and/or boil phases. In this regard, the pre-simmer phase is generally characterized by a calm liquid and the simmer onset phase is the initial, slow bubbling of the liquid characterized by the appearance of individual bubbles. During the simmer phase, bubbles appear in jets creating the effect commonly referred to as simmering. Finally, in the boil phase, the bubbling of the liquid is generalized, resulting in the familiar turbulence of a boiling liquid. These phases are easily identified by experts and experienced cooks.
The boil phase is monitored for a number of reasons. First, many cooking processes require that the liquid be attended to upon identification of a particular boil phase, e.g., reducing the heat after the liquid reaches a boil. In addition, the boil phase may be monitored to reduce heat upon boiling so as to prevent boil-over which can result in a burned-on mess or, in the case of gas ranges, extermination of the cooking flame. Moreover, a liquid not monitored upon boiling can boil dry resulting in burning of the food and a mess as well as presenting a potential hazard.
Generally, the boil phase is monitored visually. This is tedious, hence the common expression “watched water never boils.” Such visual monitoring can interfere with the user's ability to prepare other foods or be otherwise fully productively disposed during heating of the liquid. Moreover, a busy or inexperienced cook may fail to accurately and in a timely manner identify a boil phase of interest. Accordingly, it would be beneficial to automatically monitor the boil phase of a liquid in order to provide greater convenience, cooking consistency and safety.
SUMMARY OF THE INVENTION
According to one aspect of the present invention, a method is provided for correlating boil phase to an identifiable characteristic of one or more detectable boil-related parameters. Such parameters can include any parameter or combination thereof that is measured by a sensor system and provides an indication of boil phase. Examples include time, temperature, sound and light-based/optical phenomena. The correlation method involves performing a number of test runs where output from a sensor is received for relation to a boil phase as determined visually. The method further involves determining a relationship between the received sensor output and boil phase and storing information regarding the relationship for use in determining boil phase during subsequent liquid heating processes. Preferably, the step of determining a relationship involves a feature extraction substep and an induction tool substep. In the feature extraction substep, the sensor output is sampled and analyzed mathematically to identify sensor reading characteristics that may be related to boil phase. In the induction tool substep, an induction tool is applied relative to the identified sensor reading characteristics to inductively develop operating rules relating sensor output to boil phase.
According to another aspect of the present invention, an apparatus is provided for determining boil phase such as during cooking. The apparatus includes a sensor system for sensing a state relative to a liquid under consideration, a processor for receiving signals from the sensor system regarding the state of the liquid and making a determination regarding boil phase based on the received signal, and an output system for providing an output indicative of the determined boil phase. The sensor system preferably includes one or more of a timer, a temperature sensor, an acoustic sensor and an optical sensor (e.g., to identify bubbling of the fluid, to determine the size and type of pan or other container, whether the container has a lid or any other optically detectable parameter). In one embodiment, the processor stores inductively derived rules relating sensor output to boil phase and makes a comparison of the sensor system output to the rules to determine boil phase. The output may be provided in any of various forms. For example, the user may be notified of a boil phase of interest by an indicator, e.g., a visual output such as via a light or LED display or an audible signal such as a bell, buzzer, or the like. Alternatively or additionally, an electronic output may be provided such as via a feedback signal transmitted to a controller so as to automatically reduce or cut off heating of the liquid. A corresponding method for determining boil phase involves obtaining sensor reading information regarding a state of the fluid, conducting a comparison between stored relationship information concerning a relationship between sensor reading at boil phase and providing an output based on the comparison, where the output provides an indication of boil phase based on the stored relationship information.
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Bonanni Pierino Gianni
Chen Yo-To
Breedlove Jill M.
General Electric Company
Goldman David C.
Grant William
Hartman, Jr. Ronald D.
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