CONVECTION AUTOMATED LOGIC OVEN CONTROL

For the past few years, there has been a greater push to bring more au tomation to the cooking process, There have been attempts at automated cooking using a wide range of sensors and procedures, but with Limite d success, We have the answer to the automated cooking process; this p atented technology is called Convection AutoLogic (CAL), The beauty of our technology is that it requires no extra hardware for the existing oven system, We use the existing temperature probe, whether it is an RTD, thermocouple, or thermistor. This means that the manufacturer doe s not have to be burdened with extra costs associated with automated c ooking in comparison to standard ovens, The only change to the oven is the program in the central processing unit (CPU) on the board, As for its operation, fen the user places the food into the oven, he or she is required to select a category (e.g., beef, poultry, or casseroles) and then simply press the start button, The CAL program then begins it s cooking program, It first looks at the ambient oven temperature to s ee if it is a cold, warm, or hot start, CAL stores this data and then begins to look at the food's thermal footprint, After CAL has properly detected this thermal footprint, it can calculate the time and temper ature at which the food needs to be cooked, CAL then sets up these fac tors for the cooking stage of the program and, when the food has finis hed cooking, the oven is turned off automatically: The total time for this entire process is the same as the standard cooking time the user would normally set, The CAL program can also compensate for varying li ne voltages and detect when the oven door is opened, With all of these varying factors being monitored, CAL can produce a perfectly cooked i tem with minimal user input.