Patent Application
20230363569
This invention relates to measuring and controlling temperature in a cooking vessel, such as a kettle. In particular, the invention relates to measuring and controlling the temperature of food prepared in large cooking kettles for preparing large quantities of food in a professional environment.
The term “kettle”, as used in the packaging and processing industry, means a vessel capable of holding a liquid. It usually implies a round bottom and a means of heating or cooling. Sizes may range from a couple litres to a couple hundred gallons.
In modern professional kitchens food processing equipment includes a lot of automation and elements for controlling and measuring the cooking process. One reason for this is process efficiency, another safety requirement that requires exact control of the food making process. One of the variables that has to be monitored and controlled is temperature of food and the temperature of the kettle during heating, cooking and cooling. The temperature during the process affects the taste and structure of food and efficient heating and cooling is needed to prevent contamination or spoiling of the food. Contamination or spoiling may occur if the temperature is allowed to stay too long on a temperature that, for example, allows bacterial growth.
Many kettles have jackets into which steam, hot or chilled water or other heating or cooling fluid may be circulated. A temperature control commonly regulates the flow to maintain a desired temperature. PLCs or other controllers may be used to drive a sophisticated heating and cooling profile. For example, heat the base material quickly to 150 degrees, after adding a flavour heat rapidly to 200 degrees and hole for 1 hour, then cool slowly to 80 degrees for packaging. Gas fired and electrically heated kettles are also generally available. Heating elements may be divided in sections especially when electric heating is used. Cooling elements like water cooling jacket may be provided.
Kettles are often open topped or have a loose fitting lid. Some kettles have a sealed top to withstand internal pressure or vacuum. Pressurization and/or vacuum may be useful in “cooking” some types of food, pharmaceutical or chemical products. Pressure allows a water-based product to achieve temperatures above boiling without evaporating. Vacuum allows liquid to be boiled off while keeping the product at a lower temperature than would be possible in an open kettle.
Some non-viscous products will circulate sufficiently by natural convection to heat evenly. Most products will require some type of mixer. Products with suspended solids will also require a mixer to prevent the particles from settling. Mixers can range from a simple propeller mixer to aid natural convection in a non-viscous product to counter rotating paddles with scrapers in the case of a viscous product. The scrapers are required to prevent the product sticking to the kettle walls.
Kettles are often top loaded by opening the hinged top or through a handhole in a pressurized kettle. Some kettles have piping connections that permit the liquid components to be injected directly. This can be useful to prevent splashing, foaming or air entrainment.
Some kettles are designed to be drained from the bottom. These may have a simple fitting with a ball valve on the bottom. This is generally undesirable unless the diameter of the discharge is fairly large in relation to its length. If not, it forms a “dead leg” in which the product does not circulate well. Particles in suspension may also settle into this deadleg. Kettles with a bottom discharge should have a special, flush, valve to eliminate this deadleg.
Other kettles have no opening in the bottom and are mounted on gimbles. The kettle is emptied by rotating it and dumping the product. This is useful when the process requires rapid dumping or when the product has a lot of solids that will not flow well in piping.
The temperature of the contents of mixing kettles is usually measured by a sensor placed on the sides of the kettle. In a well designed production process and correct mixing the temperature measurement by sensors on the sides of the kettle is reliable and accurate. However, if the contents, for example food, of the kettle is not mixed properly in a desired manner, the reliability of the measurement may deteriorate and be unreliable. This may not be accepted as it may compromise quality and safety of the food being prepared.
The invention is defined by the features of the independent claims. Some specific embodiments are defined in the dependent claims.
According to a first aspect of the present invention, there is provided a method for measuring temperature in a kettle that comprises a heatable vessel formed by a bottom and a wall and a mixer tool mounted in the vessel and having a rotation axle in the middle of the vessel, the method comprising:
According to a second aspect of the present invention, there is provided a kettle comprising
According to a third aspect of the present invention, there is provided a temperature sensor comprising:
In addition to the aspects above, the invention includes several further aspects that may be combined individually or in combination to the aspects above. Some of these aspects are listed below:
In the process described further below, the temperature measurement in a kettle is transferred from the mantle of the kettle to the inside space of the kettle. This enables measurement of the temperature directly from the food product being prepared. The measurement is reliable and accurate and multiple measurement points can be used as desired. The temperature measurement is performed by a temperature sensor located the temperature measurement points at a distance from the rotation axle of the mixer tool. Now the temperature is measured in the middle of the mixing zone. The measurement results are transferred to the control processor of the kettle wirelessly.
A temperature sensor 1 is mounted on mixer tool 3. In this example, the mounting system includes a sensor mount 2 placed on a top bar 22 of one of the mixer tool blades. The sensor mount is an open box made of sheet metal. The box is open towards the edge of the top bar 22. The top bar 22 and the upper wall on the top bar have aligned grooves 23 for the sensor body 10 (see
The temperature sensor has a casing 27 for transmitter circuit board 5. This is, for example, a tube closed by a plastic cap 4 on one end and a bottom of the casing 8 at the opposite end. A sensor body 10 is fixed on the bottom of the casing 8. The sensor body is a tube, preferably a metal tube made of food compatible material such a s stainless steel. Of course, other food compatible materials and body forms may be used. The sensor body 10 extends coaxially with the casing 27 from the bottom of the casing 8 and turns on a side forming a straight angle. From the angle the sensor body extends to a second straight angle and turns in the parallel direction with the part of the body that extends from the bottom 16 of the casing. The sensor body 10 forms a Z-shape. As can be seen from
Mounting and removal of the sensor element 1 is shown in
The temperature sensor 1 is supported by these mounting elements on the mixer tool 3. This mounting arrangement and shape of the sensor element 1 are simple and easy to use. For example, no moving elements for setting or locking are needed. However, the shapes and dimensions can be varied. Any arrangement where the sensor casing 27 containing the transmitter circuit board 5 is placed at the lid opening to provide transmission of a signal and body shape that allows placing the part of the sensor body containing the temperature sensor elements away from the rotary axle of the mixer tool can be used.
The sensor body 10 contains a sensor circuit board 14 and three temperature sensor elements 11, 12, 13. The sensor circuit board 14 and the temperature sensor elements 11, 12, 13 are placed on the end part of the sensor body 10 so that the third temperature sensor element 13 is placed at the extreme tip of the sensor body 10. The second temperature sensor element 12 at a distance from it towards the casing 27 and the first temperature sensor element yet another distance from the second. The distances between the temperature sensor elements are equal. In this way the temperature is measured at the middle of the mixing area from the bottom, middle and top region on the vessel. Of course, the setting and distances as well as the number of the temperature sensor elements can be varied, but three elements provides accurate measurement over the mixing area without using an excessive number of temperature sensor elements. The temperature sensor elements may be thermocouples or other sensors having suitable detection range and size. The sensor circuit board 14 is connected to the transmitter circuit board 5 by a cable 9.
The method and apparatus configurations disclosed herein make preparing food more efficient and especially improve security on food safety. The wireless temperature sensor provides a reliable, accurate and secure way to access temperature of the food within the food batch during cooking, holding and/or cooling process. This is particularly important when mixing of the food is not as good as desired, for example because of the type of ingredients used. In such cases the reliability of other types of temperature measurement may be compromised. Regarding safety of the food and also in the quality viewpoint, such insecurity can not be tolerated. Now, whether during heating or cooling, the wireless temperature sensor provides a multipoint measurement method for controlling whether the temperature is within the risk limits (3°-70° C.) and securing that process is kept away from these limits. This secures that dangerous bacteria are neutralized and the food is safe for consumption. The sensor is also a useful tool for achieving optimum cooking time and result for a high quality food.
During the cooling process the temperature of food may drop quickly to the danger zone. It is important to survey that cooling after this is accomplished efficiently. If the process does not operate exactly as designed, the cooling may not occur evenly and the batch of food may be discarded. Therefore it is important to secure that the process has proceeded as desired. The multipoint wireless temperature sensor provides a useful tool for achieving this security. The wireless multipoint measurement provides multiple measuring points in different parts of the food batch. By combining this temperature information a simple but versatile information on process can be obtained. The information can be combined with an automatic HACCP-process (Hard Analysis Critical Point) for obtaining the highest level of food safety.
The temperature measurement may be used for controlling the heating, holding and cooling processes of a kettle in a desired way. For example, if a temperature sensor element detects a temperature out of set limits, heating or cooling may be adjusted. This can be done efficiently by an automatic control system used for operating the kettle.
The multipoint measurement provided by the wireless temperature sensor is efficient way to secure optimal food temperature during cooking. When the optimal temperature is achieved, the kettle may use its intelligent temperature control and energy efficiency that guarantee the energy is used smartly. Further energy efficiency is obtained as temperature control reducesisk of burning, whereby cleaning is facilitated and less water is needed.
It is to be understood that the embodiments of the invention disclosed are not limited to the particular structures, process steps, or materials disclosed herein, but are extended to equivalents thereof as would be recognized by those ordinarily skilled in the relevant arts. It should also be understood that terminology employed herein is used for the purpose of describing particular embodiments only and is not intended to be limiting.
Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment.
As used herein, a plurality of items, structural elements, compositional elements, and/or materials may be presented in a common list for convenience. However, these lists should be construed as though each member of the list is individually identified as a separate and unique member. Thus, no individual member of such a list should be construed as a de facto equivalent of any other member of the same list solely based on their presentation in a common group without indications to the contrary. In addition, various embodiments and examples of the present invention may be referred to herein along with alternatives for the various components thereof. It is understood that such embodiments, examples, and alternatives are not to be construed as de facto equivalents of one another, but are to be considered as separate and autonomous representations of the present invention.
Furthermore, the described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided, such as examples of lengths, widths, shapes, etc., to provide a thorough understanding of embodiments of the invention. One skilled in the relevant art will recognize, however, that the invention can be practiced without one or more of the specific details, or with other methods, components, materials, etc. In other instances, well-known structures, materials, or operations are not shown or described in detail to avoid obscuring aspects of the invention.
While the forgoing examples are illustrative of the principles of the present invention in one or more particular applications, it will be apparent to those of ordinary skill in the art that numerous modifications in form, usage and details of implementation can be made without the exercise of inventive faculty, and without departing from the principles and concepts of the invention. Accordingly, it is not intended that the invention be limited, except as by the claims set forth below.
The verbs “to comprise” and “to include” are used in this document as open limitations that neither exclude nor require the existence of also un-recited features. The features recited in depending claims are mutually freely combinable unless otherwise explicitly stated. Furthermore, it is to be understood that the use of “a” or “an”, i.e. a singular form, throughout this document does not exclude a plurality.
The invention can be used in professional food processes and for providing equipment for such processes.
| Number | Date | Country | Kind |
|---|---|---|---|
| 22173323.1 | May 2022 | EP | regional |
