Description GRILL CONTROL SYSTEMS AND METHODS

Technical Field

[1] The present invention generally relates to various control systems for conventional grills which are capable of monitoring and controlling heating or cooking operations thereof. More particularly, the present invention relates to grill control systems capable of establishing set points, monitoring extents of cooking foods, detecting the set points by various sensors and/or algorithms, and then terminating cooking when such foods are cooked to the set points. The present invention also relates to various methods of controlling cooking using conventional grills and those of using control systems to control cooking foods to such desired set points. The present invention further relates to various processes of providing such grill control systems, those of providing various controllers and/or sensors thereof, and/or those of various parts of conventional grills incorporated with the control systems, and the like. Such control systems of the present invention may be applied to heating-type cooking appliances and evaporation-type cooking equipment so as to remove extra fluids from the foods. Furthermore, such control systems may be applied to various industrial processes accompanying changes in volumes or masses of raw materials. Background Art

[2] Humans are unique on the earth that they use fire to prepare foods from raw ingredients. For example, humans have loved to barbecue, broil, sear, bake, boil or simmer various ingredients such as meats, fish, vegetables or grains in order to enhance texture, flavor, and/or taste of such ingredients. As the civilization progresses, humans have invented a variety of cooking tools or equipment such as, e.g., grills, ranges, ovens, and stoves. Present day cooking equipment have also incorporated top- of -the-line technologies therein so that they use gas or electricity as their main energy source, include digital technologies to provide the user with numerous details of its operational status, and the like. In particular, some ovens and stoves are specifically designed for broiling and baking and include timers to control periods of cooking thereby.

Disclosure of Invention

Technical Problem

[3] Although there have been impressive progresses in cooking equipment, many aspects of such equipment have not changed at all ever since the birth of its predecessor. One example is the grills or ranges which are particularly designed to supply heat energy to a bottom of a food container and boil the foods inside the container until their volume

and mass may decrease to a desirable set point. Just like its predecessors which had been built hundreds of years ago, however, the user has to regularly monitor extents of cooking so as to check whether the foods have been cooked and the excess fluid has evaporated to a desired level. Accordingly, when the user forgets to check in time, the food may be overcooked or burnt, and the user has to repeat the same procedure over again, only this time with an additional task of cleaning such a container littered with chars. No cooking appliances have ever freed the user from checking the extents of cooking, not to mention the fear of overcooking or burning of the foods.

[4] Therefore, there is a need for grill control systems which are capable of detecting the extents of cooking and of taking various control actions when the foods are cooked to the desired set points. There also is a need for the grill control systems which are also capable of detecting and preventing overcooking of foods, Technical Solution

[5] The present invention generally relates to various control systems for conventional grills which are capable of monitoring and controlling heating or cooking operations thereof. More particularly, the present invention relates to grill control systems which are capable of establishing set points provided by an user either directly or indirectly, monitoring extents of cooking foods, detecting the set points by various sensors and/or algorithms, and terminating cooking when the foods are cooked to the preset set points. The grill control systems of the present invention may be incorporated into existing grills or as an integrated grill may be incorporated with such grill control systems. The present invention also relates to various methods of establishing and detecting various set points during cooking foods with grills, those of using grill control systems to control cooking foods to the desired set points, and those of preventing overcooking by the above grill control systems. The present invention further relates to various processes for providing such grill control systems, those for providing various controllers and sensors thereof, and those for providing various parts of grills incorporated with the control systems or their members and/or units of this invention.

[6] Therefore, one objective of the present invention is to provide a grill control system capable of monitoring extents of cooking food contained in a container. A related objective of this invention is to provide a grill control system capable of monitoring the extents of cooking and issuing warning and/or alarms when necessary. Another related objective of this invention is to provide a grill control system capable of monitoring the extents of cooking and terminating such cooking when the food is cooked to a desired set point or to a threshold level.

[7] Another objective of the present invention is to provide a grill control system allowing an user to cook food contained in a container only to a desired extent. A

related objective of this invention is to provide such a system capable of monitoring changes in a mass, volume, and/or height (or level) of food contained in the container during cooking. Another related objective of this invention is to provide the system allowing an user to set a set point in terms of the mass, volume, and/or height (or level) of the food in the container. Another related objective of this invention is to provide the system capable of allowing the user to provide such set points in terms of the mass, volume, and/or height (or level) of the food to be remaining in the container after cooking. Another related objective of this invention is to provide another system capable of allowing the user to provide such set points in terms of the mass, volume, and/or height (or level) of food (or moisture) to be evaporated after cooking.

[8] Another objective of the present invention is to provide a grill control system including at least one control member capable of receiving various set points from the user. Thus, a related objective of this invention is to provide the system with the control member capable of receiving such set points in terms of a total mass of food and a container containing such food therein, a mass of food inside the container (excluding that of the container), a volume of food in the container, a level or height of food inside such a container, and the like, each of which is to be attained after the end of cooking. Another objective of this invention is to provide the system with the control member capable of receiving such set points in terms of a desired set time or preset interval at which or within which the food is cooked to a desirable extent.

[9] Another objective of the present invention is to provide a grill control system including at least one sensor member capable of monitoring a total mass of food and a container containing such food, a mass of food inside the container (excluding that of the container), a volume of food in a container, a level or height of food in the container, and the like. A related objective of this invention is to provide such a system with the sensor member disposed away from the container while measuring the mass, volume, and/or height (or level) of food and/or container. Another related objective of this invention is to provide the system with the sensor member disposed adjacent to the container while measuring the mass, volume, and/or height (or level) of the food and/ or container. Another related objective of this invention is to provide the system including another sensor member at least a portion of which may be disposed inside the container and/or food while measuring the mass, volume, and/or height (or level) of the food.

[10] Another objective of the present invention is to provide a grill control system including at least one sensor member capable of monitoring an extent of cooking and controlling heating rate according thereto. Thus, a related objective of this invention is to provide the system with the sensor member capable of manipulating the heating rate and achieving such an extent of cooking in a preset interval and/or at a desirable set

time. Another related objective of this invention is to provide the system with the sensor member capable of manipulating such a heating rate at a constant level or at a time- varying course while achieving the extent of cooking in the preset interval and/or at the desirable set time.

[11] Another objective of the present invention is to provide a grill control system including at least one control member capable of detecting overcooking or burning of foods. Thus, a related objective of this invention is to provide the system with at least one sensor member capable of detecting such overcooking or burning by monitoring the level or height of food in the container, the mass or volume of food in the container, and/or temperature of the food. Another related objective of this invention is to provide the system with the control member capable of taking one or more of preset control actions for preventing such overcooking or burning, for compensating mistakes in various set points provided by the user, and the like.

[12] Various grill control systems according to the present invention offer numerous benefits. First, such grill control systems allow an user or a cook to establish a desired set point of his or her cooking such as, e.g., a desired set level or height of food and/or a desired mass thereof which is to be left in a container when cooking is completed, or alternatively, a desired set level or height and/or set mass of excess fluid to be evaporated or otherwise removed through cooking. The control systems may be preferably arranged to allow the user to easily establish various set points, e.g., by adjusting sensor members and/or control members of such systems. Secondly, the grill control systems monitor extent of cooking by sensing the level and/or mass of food left inside the container and then detect a moment as the level and/or mass of the food left inside the container may approach and/or reach the desired set level and/or mass or, in the alternative, when an desired amount of the excess fluid is evaporated or otherwise removed from the food. Thirdly, the user may manipulate the grill control systems to take one or more of preset control actions as the food level and/or mass may approach and/or reach such a set point, e.g., by stopping cooking by terminating supply of energy to heating elements of a grill, by reducing the supply of energy thereto in order to prevent overcooking of the foods while keeping the foods warm, by alarming the user, and the like. Fourthly, the user may use the grill control systems to complete cooking at a set time and/or after a preset period of time, thereby reducing the level or height and/or mass of the food to the set point and preparing such foods ready and to be served at the set time. The grill control systems may detect overcooking or burning of the foods by sensing the level (or height), mass, and/or temperature of the foods and/or container, and to take one or more of the preset control actions, thereby compensating any mistakes in various set points provided thereto by the user. Moreover, the user may utilize such grill control systems and select various heating patterns,

thereby prepare the foods at the set time or after the preset period of time and/or improving flavor or taste of such foods. Furthermore, the grill control systems may allow the user to monitor the level (or height), mass, and/or temperature of foods in the container and to utilize such for various other purposes.

[13] Various grill control systems of the present invention may be used for a variety of applications. For example, the grill control systems may be incorporated into various conventional stationary and/or portable gas and/or electric grills, ranges, ovens, stoves, burners, and/or other cooking appliances or equipment designed to provide heat energy to cook various foods. Such control systems may also be incorporated into various food-processing equipment which is designed to apply vacuum thereto with or without heating, thereby evaporating excess fluids from the foods. In addition, the control systems may be used in conjunction with various reactors and/or processors for nonfood articles which may be capable of removing the excess fluids from the non-food articles during chemical reactions and/or physical treatments of such articles. Such control systems may further be applied to various chemical reactors designed for chemical reactions of various reactants (including their phase changes) which may accompany changes in the mass and/or volume thereof.

[14] Various exemplary aspects and/or embodiments of grill control systems and methods therefor of this invention will now be described, where such aspects and/or embodiments may only represent different forms. Such grill control systems and their methods of the present invention, however, may be embodied in many other different forms and, accordingly, should not be interpreted to be limited to the following aspects and/or embodiments set forth herein. Rather, various exemplary aspects and/or embodiments described herein are provided to make this disclosure to be thorough and complete, and to fully convey the scope of the present invention to one of ordinary skill in the relevant art.

[15] In one aspect of the present invention, a grill control system may be provided for monitoring a mass of food disposed in a container and heated by a heating element of a grill including a body which includes a top and a bottom.

[16] In one exemplary embodiment of this aspect of the invention, a grill control system may include a sensor member and a control member, where such a sensor member may include at least one mass sensor arranged to operatively couple with the heating element, to measure a mass of an object to be disposed over the heating element, and to generate a sensing signal which may represent the mass of the object. In one example, the control member may be arranged to receive the sensing signal from the sensor, to assess the mass of the food from a first sensing signal representing a first mass of the container without the food and a second sensing signal representing a second mass of the container containing the food therein, and to monitor the mass of the food while

heating such a container by the heating element. In another example, the control member may be arranged to receive multiple sensing signals from the sensor for multiple masses, to calculate a difference between two of such masses as a difference between two of such sensing signals, and to monitor the difference while heating the container by the heating element. In another example, the control member may be arranged to reset and match a zero scale of the mass sensor to a mass of the container not having the food therein, to receive the sensing signal from the sensor which represents the mass of the food, and to monitor the mass of the food while heating the container by the heating element.

[17] In another exemplary embodiment of such an aspect of the invention, a grill control system may include a sensor member and a control member, in which the sensor member may include at least one mass sensor which is arranged to be operatively coupled to the body, to measure a mass of an object disposed over the top of the body, and to generate a sensing signal representing the mass of such an object. In one example, the control member may be arranged to receive the sensing signal from such a sensor, to assess the mass of the food from a first sensing signal representing a first mass of the container without the food and a second sensing signal representing a second mass of the container containing the food therein, and to monitor the mass of the food while heating such a container by the heating element. In another example, the control member may be arranged to receive multiple sensing signals from the sensor for multiple masses, to calculate a difference between two of such masses as a difference between two of such sensing signals, and to monitor the difference while heating the container by the heating element. In another example, the control member may be arranged to reset and match a zero scale of the mass sensor to a mass of the container not having the food therein, to receive the sensing signal from the sensor which represent the mass of the food, and to monitor the mass of the food while heating the container by the heating element.

[18] Embodiments of this aspect of the invention may include one or more of the following features.

[19] The above mass sensors may be disposed over, below, between, and/or beside the heating element. In the alternative, such mass sensors may be disposed over or below the top, between the top and bottom, below the bottom of the body, and the like. In addition, the mass sensor may also be arranged to measures continuously, intermittently, only in response to user commands, and so on

[20] In another aspect of the present invention, a grill control system may be provided to monitor a level of food contained in a container and heated by a heating element of a grill which includes a body.

[21] In one exemplary embodiment of the aspect of the invention, a grill control system

may include a sensor member and a control member. The sensor member may include at least one level sensor arranged to be placed outside of the container in its off position, to be inserted into the food inside the container in its on position, and to generate a sensing signal representing a level of the food inside the container. The control member may be arranged to receive the sensing signal from the sensor and to monitor the level of the food inside the container while heating the container by the heating element.

[22] In another exemplary embodiment of such an aspect of the invention, a grill control system may include a sensor member and a control member. Such a sensor member may include at least one level sensor which is arranged to be placed outside of the container and toward the body in its off position, to be placed outside of such a container and then moved away from the body in its on position, and to generate a sensing signal representing a level of the food inside the container in the on position. The control member may be arranged to receive the sensing signal from the sensor and then to monitor the level of the food inside the container while heating the container by the heating element.

[23] Embodiments of this aspect of the invention may include one or more of the following features.

[24] Such a level sensor may be releasably coupled to and supported by an inner and/or outer wall of the container. The level sensor may be arranged to float over the food or to sink into the container. The level sensor may be arranged to measure continuously, intermittently, only in response to an user command, and so on. The control member may also be arranged to receive the sensing signal through wire or wirelessly.

[25] In another aspect of the present invention, a grill control system may be provided to establish a set point which corresponds to an extent of cooking food desired by an user through heating the food disposed inside a container by a grill.

[26] In one exemplary embodiment of the aspect of the invention, a grill control system may include a sensor member and a control member. The sensor member may include at least one sensor which is arranged to operatively couple with the container and/or at least a part of the grill, to measure a first amount of the food which is disposed in the container and/or a second amount of the container which contains the food therein, and to generate a sensing signal representing at least one of such amounts. In one example, the control member may be arranged to receive multiple sensing signals from such a sensor, to receive an input command signal from the user, and to establish the input command signal as such a set point. In another example, the control member may also be arranged to receive multiple sensing signals from the sensor, to receive an input command signal from the user, and to establish one of the sensing signals measured at the same timing of receiving the input command signal as the set point. In another

example, the control member may be arranged to receive multiple sensing signals from the sensor, to receive an input command signal from the user, and then to establish one of such sensing signals designated by the input command signal as the set point. In another example, such a control member may also be arranged to receive an input command signal from the sensor, to receive at least two sensing signals from the sensor, to calculate a difference between two of such sensing signals designated by the input command signal, and to establish the difference as the set point.

[27] In another exemplary embodiment of such an aspect of the invention, a grill control system may have an input member, a sensor member, and a control member. The input member may be arranged to receive an input command signal from the user, while the sensor member may include at least one sensor arranged to operatively couple with the container and/or at least a part of the grill, to measure a first amount of the food which is disposed in the container and/or a second amount of the container which contains the food therein, and to generate a sensing signal representing at least one of such amounts. In one example, such a control member may be arranged to receive multiple sensing signals from the sensor, to receive the input command signal from the user through such an input member, to assess a timing of receiving the input command signal, and to establish one of such sensing signals which is measured at the timing as the set point. In another example, such a control member may be arranged to receive multiple sensing signals from the sensor, to receive such an input command signal from the user by the input member, and to establish at least one of the above sensing signals which is designated by the input command signal as the set point. In another example, the control member may be arranged to receive an input command signal from the user by the input member, to receive at least two sensing signals from the sensor, to calculate a difference between two of such sensing signals designated by the input command signal, and to establish the difference as the set point.

[28] Embodiments of this aspect of the invention may include one or more of the following features.

[29] The above amount may be a mass of the food, a mass of the food and the container, a level of the food inside the container, and so on. The above extent of cooking may be the mass of the food to be left in the container after cooking or the mass of the food to be evaporated by an end of cooking. The control member may be arranged to receive such sensing signal through wire or wirelessly. The sensor may be arranged to measure such amounts continuously, intermittently, in response to an user command, and so on. The control member may be arranged to store the set point at least temporarily in a storage unit of thereof.

[30] In another aspect of the present invention, a grill control system may be provided for detecting an extent of cooking food which is disposed in a container and cooked

through heating by a heating element of a grill including a body with a top and bottom.

[31] In one exemplary embodiment of the aspect of the invention, a grill control system may include a sensor member and a control member. The sensor member may include at least one sensor which is operatively coupled to such a part of the grill and arranged to monitor an amount of the food in the container. The control member may be arranged to receive an initial amount of the food before such heating and a first amount of the food after the heating, to compare such an initial amount with the first amount, and to detect the extent of cooking the food from a difference between the initial amount and first amounts.

[32] In another exemplary embodiment of such an aspect of the invention, a grill control system may include a sensor member and a control member. The sensor member may include at least one mass sensor operatively coupling with the heating element of the grill and arranged to monitor a mass of an object which is disposed over the heating element of the grill. In one example, the control member may be arranged to receive an initial mass of the container and food before the heating and a first mass of the container and food after the heating from the sensor, to compare such an initial mass with the first mass, and to detect the extent of cooking the food from a difference between the initial mass and first mass. In another example, the sensor member may also include at least one mass sensor operatively coupling with the body of the grill and arranged to monitor a mass of an object disposed over body of the grill.

[33] In another exemplary embodiment of such an aspect of the invention, a grill control system may include a sensor member and a control member. The sensor member may include at least one mass sensor operatively coupling with the heating element of the grill and arranged to monitor a mass of an object disposed over the heating element of the grill. The control member may be arranged to receive masses of the container without and with the food therein, to calculate a mass of the food inside such a container from a difference between such masses, to assess an initial mass of the food before the heating and a first mass of the food after the heating, to compare the initial mass with the first mass of the food, and to detect the extent of cooking such food from a difference between the initial mass and the first mass of the food. The sensor member may instead include at least one mass sensor which is operatively coupled to the body of the grill and arranged to monitor a mass of an object disposed on the body of the grill.

[34] In another exemplary embodiment of such an aspect of the invention, a grill control system may include a sensor member and a control member. The sensor member may include at least one mass sensor operatively coupling with the heating element of the grill and arranged to monitor a mass of an object disposed over the heating element of the grill. Such a control member may be arranged to reset and to match a zero scale of

the sensor to a mass of such a container without containing the food, to receive an initial mass of the food before the heating and a first mass of the food after the heating, to compare the initial mass of the food with a first mass of the food, and to detect the extent of cooking the food from a difference between the initial and first masses of the food. The sensor member may instead include at least one mass sensor operatively coupling with the body of the grill and arranged to monitor a mass of an object disposed over body of the grill.

[35] In another exemplary embodiment of such an aspect of the invention, a grill control system may include a sensor member and a control member. Such a sensor member may include at least one level sensor which operatively couples with the container and arranged to monitor a level of the food inside the container, whereas such a control member may be arranged to receive an initial level of such food in the container before the heating and a first level of the food after the heating, to compare the initial level of the food with the first level of the food, and then to detect the extent of cooking the food from a difference between the initial and first amounts.

[36] In another exemplary embodiment of such an aspect of the invention, a grill control system may similarly include a sensor member and a control member. The sensor member may include at least one temperature sensor which is operatively coupled to the food and/or container and arranged to directly or indirectly monitor a temperature of the food in the container. The control member may be arranged to receive the temperature of the food inside the container and to detect the extent of cooking the food therefrom.

[37] Embodiments of this aspect of the invention may include one or more of the following features.

[38] The mass sensor may be disposed over, below, between, and/or beside the heating element. Such a mass sensor may be disposed over or below the top, between the top and bottom, below the bottom of the body, and the like. The mass sensor may measure continuously, intermittently, only in response to an user command, and the like. The level sensor may be arranged to releasably couple with and to be supported by an inner and/or outer wall of the container. The level sensor may also be arranged to float over the food or to sink into the container. The level sensor may also be arranged to measure continuously, intermittently, only in response to an user command, and the like. The control member may be arranged to receive the sensing signal through wire or wirelessly. The temperature sensor may be arranged to be fixedly or releasably coupled to various inner and/or outer parts of the container, to be immersed into the food, and so on.

[39] In another aspect of the present invention, a grill control system may be provided for detecting a remaining extent of cooking food which is disposed in a container and

cooked through heating by a heating element of a grill defining a body having a top and a bottom.

[40] In one exemplary embodiment of the aspect of the invention, a grill control system may include a sensor member, an input member, and a control member. The sensor member may include at least one sensor which is operatively coupled to such a part of the grill and arranged to monitor an amount of the food inside the container which varies during the cooking over time. The input member may be arranged to receive a set point and/or an input signal, where the set point is arranged to correspond to an extent of the cooking desired by the user, while the input signal is arranged to designate one of such multiple amounts as the set point. The control member may be arranged to receive the set point and/or input signal from the input member and a first amount of the food after the heating from such a sensor, to compare the first amount with the set point, and then to detect the remaining extent of such cooking by a difference between the set point and the first amount.

[41] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may include at least one mass sensor operatively coupling with the heating element of the grill and arranged to monitor a mass of an object disposed over the heating element of the grill, where the mass varies during the cooking over time. The input member may be arranged to receive a set mass and/or an input signal, where the set mass corresponds to an extent of the cooking desired by such an user and where the input signal is arranged to designate one of multiple masses as the set point, while the control member may be arranged to receive the set mass and/or input signal from the input member and a first mass of the food after the heating from the sensor, to compare the first mass with the set mass, and to detect the remaining extent of the cooking by a difference between the set mass and the first mass. The sensor member may instead include at least one mass sensor which may be operatively coupled to the body of the grill and arranged to monitor a mass of an object disposed over body of the grill, where the mass varies during cooking over time.

[42] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may include at least one mass sensor operatively coupling with the heating element of the grill and arranged to monitor a mass of an object disposed over the heating element of the grill, where the mass may vary during cooking over time. The input member may be arranged to receive a set mass and/or an input signal, where the set mass corresponds to an extent of the cooking desired by such an user, where the input signal is arranged to designate one of multiple masses as the set point. The control member may be arranged to receive from the

sensor member masses of the container without and with the food therein, to calculate a mass of the food in the container from a difference between the masses, to receive the set mass and/or input signal from the input member and a first mass of the food after the heating from the sensor, to compare the first mass with the set mass, and to detect the remaining extent of the cooking from a difference between the set mass and the first mass. Instead, the sensor member may include at least one mass sensor op- eratively coupling with the body of such a grill and arranged to monitor a mass of an object disposed over body of the grill, where such a mass may vary during the cooking over time.

[43] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may include at least one mass sensor op- eratively coupling with the heating element of the grill and arranged to monitor a mass of an object disposed over the heating element of the grill, where the mass varies during cooking over time. Such an input member may be arranged to receive a set mass and/or input signal, where the set mass is arranged to correspond to an extent of the cooking desired by the user and where the input signal is arranged to designate one of multiple masses as such a set point. The control member may be arranged to reset and match a zero scale of the mass sensor to a mass of the container without containing the food, to receive the set mass and/or input signal from the sensor, to receive a first mass of the food after the heating, to compare the set mass of the food with a first mass of the food, and to detect the remaining extent of the cooking from a difference between the set and first masses. The sensor member may instead include at least one mass sensor which is operatively coupled to the body of the grill and arranged to monitor a mass of an object disposed over body of the grill, the mass varying during cooking over time;

[44] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may include at least one level sensor operatively coupling with the container and arranged to monitor a level of the food in the container. The input member may be arranged to receive a set level and/or an input signal, where the set level corresponds to an extent of the cooking desired by such an user and where the input signal is arranged to designate one of such levels as the set point. The control member may be arranged to receive from the sensor the set level and/or input signal from the sensor, to receive a first level of the food after the heating, to compare the set level of the food with a first level of the food, and to detect the remaining extent of the cooking from a difference between the set level and the first level.

[45] Embodiments of this aspect of the invention may include one or more of the following features which have been described in conjunction with the previous aspect of the present invention. It is to be understood in both aspects of this invention that a sum of the remaining extent and desired extent of such cooking equals to a difference between the initial amount and a current amount of the food in the container.

[46] In another aspect of the present invention, a grill control system may be provided to assess a mass of food during multiple steps of cooking the food by at least one heating element of a grill.

[47] In one exemplary embodiment of the aspect of the invention, a grill control system may include at least one sensor member and a control member. Such a sensor member may include at least one mass sensor operatively coupled to the heating element of the grill and arranged to monitor a mass of the food in one of multiple containers, where such a mass may vary during the cooking over time. The control member may be arranged to receive a first mass of the food disposed in a first container, to at least temporarily store the first mass therein, and to assign the first mass as a mass of the food inside a second container after the food is transferred to the second container.

[48] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member and a control member. The sensor member may include at least one mass sensor operatively coupling with the heating element of such a grill and arranged to monitor a mass of the food in a container, where the mass may vary during the cooking over time. The control member may be arranged to receive a first mass of the food inside the container disposed over a first heating element, to at least temporarily store the first mass therein, and to assign the first mass as a mass of the food in the container disposed on a second heating element after the container is moved from the first heating element to the second heating element.

[49] Embodiments of this aspect of the invention may include one or more of the following features.

[50] The control member may calculate the mass of the food from a difference between a mass of the container and a total mass of the container and food. The control member may use the total mass instead of the food mass. The control member may calculate a different container mass to obtain the food mass therefrom. The control member may reset and match a zero scale of a mass sensor of the second heating element to a container mass.

[51] In another aspect of the present invention, a grill control system is provided to control cooking food in a container by a grill based on a set point arranged to correspond to an extent of cooking the food desired by an user.

[52] In one exemplary embodiment of the aspect of the invention, a grill control system

may include a sensor member and a control member. The sensor member may be op- eratively coupled to a part of the grill and/or container and including at least one sensor which is arranged to monitor a variable to assess the extent of cooking the food. The control member may be arranged to receive the variable from the sensor member, to receive such a set point from the user and/or sensor member, to at least temporarily store the set point therein, to compare the variable with the set point, and then to perform at least one preset control action when the variable reaches the set point. Alternatively, the control member may be arranged to perform at least one preset control action when the variable approaches the set point within a preset range.

[53] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may operatively couple with a part of the grill and/or container and include at least one sensor arranged to monitor a variable for assessing the extent of cooking such food, while the input member may be arranged to receive an input signal. The control member may be arranged to receive multiple variables from the sensor member, to select the set point from one of multiple variables designated by the input signal, to at least temporarily store the set point therein, to compare the variable with the set point, and to perform at least one preset control action when the variable reaches the set point. In the alternative, the control member may be arranged to perform at least one preset control action when the variable approaches the set point within a preset range.

[54] Embodiments of this aspect of the invention may include one or more of the following features.

[55] Such a variable may correspond to a mass of the food, a mass of the container with the food, a level of the food, and/or a temperature of the food. The control action may be to issue an audible or visible warning signal, to reduce heat supply for the cooking, to terminate heat supply, and so on.

[56] In another aspect of the present invention, a grill control system may be provided for adjusting a heating pattern of a heating element of a grill for cooking food.

[57] In one exemplary embodiment of the aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. The sensor member may include at least one sensor arranged to monitor a variable for assessing the extent of cooking the food. The input member may be arranged to receive from an user a set interval in which the cooking is to be completed and/or a set time by which the cooking is to be completed and to receive a set point which corresponds to an extent of the cooking desired by the user in which the variable reaches the set point. In one example, the control member may be arranged to receive the set interval and/or set time from the input member, to receive the variable from the

sensor as well as the set point from the input member, and to determine a constant rate of heat supply to the food for completing the cooking at the set time and/or within the set interval. In another example, the control member may be arranged to receive the set interval and/or set time from such an input member, to receive the variable from the sensor and set point from the input member, and to determine a time course of multiple rates of heat supply to the food in order to complete the cooking at the set time and/or within the set interval.

[58] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may include multiple sensors arranged to monitor at least one variable for assessing such an extent of cooking the food, where one of such sensors is a temperature sensor arranged to measure temperature of the food. The input member is arranged to receive a set interval in which the cooking is to be completed and/or a set time by which the cooking is to be completed from an user, and to also receive a set point which corresponds to an extent of the cooking desired by the user in which such a variable reaches the set point. The control member is arranged to receive the set interval and/or the set time from the input member, to receive the variable and the temperature from the sensors and the set point from the input member, to apply a maximum rate of heat supply to the food until the food boils, and then to determine a time course of at least one rate of heat supply to the food in order to complete the cooking at least one of at the set time and within the set interval.

[59] Embodiments of this aspect of the invention may include one or more of the following features.

[60] The above time course may be continuous, incremental, and the like. The rates of heat supply may be in numbers with or without units, ranges with or without units, and the like. The above control actions are similar to those described hereinabove.

[61] In another aspect of the present invention, a grill control system may be provided to complete cooking food through heating by a grill by a set time and/or within a set interval, where such a set time represents a time by which the cooking is to be co mpleted and where the set point corresponds to an extent of the cooking to be desired by an user.

[62] In one exemplary embodiment of the aspect of the present invention, a grill control system may include at least one sensor member, at least one input member, and a control member. Such a sensor member may include at least one sensor arranged to monitor at least one variable for assessing such an extent of cooking such food. The input member may be arranged to receive the set point from the user, and at least one of a set interval within which the cooking is to be completed and a set time by which such cooking is to be completed. The control member may be arranged to receive the

set point and the set interval and/or set time from the input member, to receive the variable from the sensor, to receive a time course of multiple rates of the heating to such food from the input member, where each of the rate of the heating is arranged to last for a preset duration. In one example, the control member is also arranged to adjust at least one of the heating rates based upon the variable and set point so as to complete such cooking at the set time and/or within the set interval. In another example, the control member is arranged to adjust at least one of the durations based upon the variable and set point so as to complete the cooking at the set time and/or within the set interval.

[63] Embodiments of this aspect of the invention may include one or more of the following features.

[64] Such a variable may be a mass of the food in the container, a mass of the container including the food therein, a level of the food in the container, and the like. The control member may perform at least one control action as described above when the variable reaches the set point or approaches the set point within a preset range.

[65] In another aspect of the present invention, a grill control system may be provided to prevent or avoid overcooking food through heating by a grill beyond a set point which corresponds to an extent of cooking the food to be desired by an user.

[66] In one exemplary embodiment of the aspect of the invention, a grill control system may include at least one sensor member and a control member. Such a sensor member may include at least one mass sensor arranged to monitor a mass of the food and/or a mass of a container containing the food therein during cooking the food. The control member may be arranged to receive the set point from an user and/or input member, to monitor at least one of such masses during the cooking, and to perform at least one control action when one of such masses reaches the set point/or and when one of such masses approaches the set point within a preset range.

[67] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member and a control member. The sensor member may include at least one level sensor arranged to monitor a level of the food inside a container containing the food during cooking the food. The control member may be arranged to receive the set point from the input member and/or user, to monitor the level during such cooking, and to perform at least one control action when the level reaches the set point and/or when the level approaches the set point within a preset range.

[68] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member and a control member. The sensor member may include at least one temperature sensor arranged to monitor a temperature of the food disposed in a container which contains the food therein and another

temperature of such a container during cooking such food. The control member may be arranged to receive the set point from the input member and/or user, to sense or monitor the temperature during the cooking, and to perform at least one control action when one of such temperatures reaches the set point and/or when one of such temperatures approaches the set point within a preset range.

[69] Embodiments of this aspect of the invention may include one or more of the following features.

[70] The control member may perform at least one control action as described above when one of such temperatures may reach the set point and/or approaches the set point within the preset range. The control member may receive the preset range from the user and/or sensor member or may also be arranged to calculate such a preset range.

[71] In another aspect of the present invention, a grill control system may be provided to assess a validity of a set point representing an extent of cooking food by a grill desired by an user.

[72] In one exemplary embodiment of the aspect of the invention, a grill control system may include at least one sensor member and a control member. Such a sensor member may include at least one sensor arranged to monitor a variable for assessing the extent of cooking the food during the cooking. The control member may be arranged to receive multiple variables from such a sensor member over a duration of the cooking, to receive the set point from the user and/or input member, to perform at least one comparison of the set point with at least one of multiple variables over such a duration, to assess validity of the set point from such comparison, and then to perform at least one warning action as the comparison is out of a preset range.

[73] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member and a control member. The sensor member may include at least one mass sensor arranged to monitor a mass of the food and another mass of a container containing such food therein during the cooking. The control member may be arranged to receive such masses monitored by the sensor member over the duration, to receive the set point from the user and/or input member, to compare at least one of such masses with the set point over the duration, and to perform at least one warning action when the set point is out of a preset range which is in turn at least partly determined by the mass of the food.

[74] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member and a control member. The sensor member may include at least one level sensor arranged to monitor a level of the food inside a container containing the food therein during the cooking. The control member may be arranged to receive multiple the levels monitored by the sensor member over the duration, to receive such a set point from the user and/or input member, to compare

at least one of the levels with the set point over the duration, and to perform at least one warning action when the set point is out of a preset range which is at least partly determined by the level of the food monitored before commencing the cooking.

[75] In another exemplary embodiment of such an aspect of the invention, a grill control system may include at least one sensor member and a control member. The sensor member may include at least one temperature sensor arranged to monitor a temperature the food disposed in a container containing the food and/or another temperature of the container during the cooking. The control member may be also arranged to receive multiple temperatures monitored by the sensor member over the duration, to receive the set point from the user and/or input member, to compare at least one of such temperatures with the set point over the duration, and to perform at least one warning action when the set point lies out of a preset range which is at least partly determined by a boiling temperature of such food before commencing the cooking.

[76] Embodiments of this aspect of the invention may include one or more of the following features.

[77] The warning action may be to issue audible or visible warning signals, to nullify the set point with or without waiting for a preset period of time, to suggest a preferred range for the set point, and the like. The warning action may be performed in con junction with the foregoing control actions.

[78] Embodiments of the above aspects of the invention regarding various grill control systems may include one or more of the following features.

[79] The food generally includes any ingredients and/or any fluids needed to make such food. The variables, amounts, and/or physical properties of the system may represent, e.g., a mass of the food, a mass of the container containing the food therein, a level of the food in the container, a temperature of the food and/or container, and so on. When such a variable, amount, and/or physical property may be the mass of the container, the control member may be arranged to reset and match a zero scale of the mass sensor to a mass of the container so that any mass measured by the sensor thereafter may correspond to solely the mass of the food in the container. Such variables, amounts, and/or physical properties may represent any values with units, ratios or percentages without any unit, and the like. The mass, level, and/or temperature may also be replaced by a ratio and/or percentage without having any units. The control member may also be arranged to request the user to send a confirmation signal when the set point is out of a preset range. As described above, the heating and/or heating elements may be respectively replaced by suction (or applying vacuum) and/or suction or vacuum generating devices. In addition, the food and its ingredient and/ fluid may be replaced by non-food articles, while the cooking may be replaced by processing such non-food articles.

[80] In another aspect of the present invention, a frame may be provided for a grill in order to heat a container with food disposed thereover by a heating element thereof.

[81] In one exemplary embodiment of such an aspect of the invention, a frame may include a frame body and at least one mass sensor. The frame body may be arranged to be disposed around at least a portion of the heating element and to receive and support at least a portion of the container disposed thereover. The mass sensor may be arranged to be fixedly and/or releasably disposed under, below, on, over, and/or in a middle of the frame body, to receive gravitational force from the container which is disposed over the mass sensor and/or frame body, and to measure a mass of the container from the gravitational force.

[82] In another exemplary embodiment of this aspect of the invention, a frame may include a body and at least one mass sensor. The body may define a top and a bottom and arranged to receive and support at least a portion of the container over the top thereof. The mass sensor may be arranged to be fixedly and/or releasably disposed over the top, below the top, between the top and bottom, over the bottom, and/or below the bottom, to receive a gravitational force from the container disposed over the mass sensor and/or the top, and to measure a mass of the container from the gravitational force.

[83] In another aspect of the present invention, a control or input panel may be provided for a grill for heating a container containing food therein by at least one multiple heating elements thereof.

[84] In one exemplary embodiment of this aspect of the invention, such a control or input panel may include a panel, a first number of first switches, and a second number of second switches. The first switches may be disposed over the panel and each of the first switches may be arranged to mark a first amount of the food disposed in the container before the heating. The second switches may be disposed over the panel and each of the second switches may be arranged to mark a second amount of the food disposed in the container after the heating is completed. The first number is substantially equal to the second number, each of the first and second numbers is substantially equal to a number of the heating elements of the grill, and one of the first switches and one of the second switches are disposed adjacent to each of at least a substantial number of the heating elements and to operatively couple therewith.

[85] In another exemplary embodiment of this aspect of the invention, such a control or input panel may include a panel and multiple switches. Such switches may be disposed over the panel and each of such switches may be arranged to operate between at least two positions, and to mark different amounts of the food which is disposed inside the container in each of the positions. In addition, each of the switches may also be arranged to be disposed adjacent to a substantial number of the heating elements and to

operatively couple therewith.

[86] In another exemplary embodiment of this aspect of the invention, such a control or input panel may include a panel, multiple switches, and at least one selector. Multiple switches may be disposed over the panel and each of the switches may be arranged to operate between at least two positions and to mark different amounts of the food disposed inside the container in each of the positions. The selector may be arranged to operate between at least two states, to operatively couple with at least one of the switches, and to operatively designate at least one of the switches to each of at least two of such heating elements in each of the states.

[87] In another exemplary embodiment of this aspect of the invention, such a control or input panel may include a panel and at least one switch. Such a switch is disposed on the panel and arranged to include at least one first portion and at least one second portion. Such a first portion may be arranged to operate between at least two positions and to mark different amounts of the food disposed inside the container in each of the positions. Such a second portion may be arranged to operate between at least two states, to operatively couple with the first portion, and to operatively designate such a first portion to each of at least two of the heating elements in each of the states.

[88] Embodiments of this aspect of the invention may include one or more of the following features.

[89] The switches and/or portions may be any buttons, knobs, and any conventional devices with which the user may select each one of multiple positions and/or states. Such switches and portions may be arranged to operate between the above positions and/or states by, e.g., translating, rotating, pivoting, pressing, pushing, pulling, touchin g, and so on.

[90] In another aspect of the present invention, a method may be provided for establishing at least one set point by a grill control system for cooking food by a grill.

[91] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient, disposing into a container a first portion of the ingredient to be left therein after the cooking, measuring an amount of the first portion by the system, storing such an amount in the system as the set point for the cooking, and adding the rest of the ingredient and/or at least one fluid for the food into the container thereafter for preparing the cooking.

[92] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one fluid for the food, disposing in a container a first portion of the fluid to be left therein after the cooking, measuring an amount of the first portion by the system, storing the amount in the system as the set point for the cooking, and thereafter adding the rest of the fluid and/or at least one ingredient for the food into the container for preparing the cooking.

[93] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient and at least one fluid for the food, placing in a container first portions of each of the ingredient and fluid which is to be left therein after the cooking, measuring an amount of the first portions by the system, storing the amount in the system as the set point for the cooking, and adding the rest of the ingredient and fluid into the container for preparing the cooking.

[94] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient and/or at least one fluid for the food, placing all of such an ingredient and fluid in a container, establishing by the system a first amount of the ingredient and/or fluid to be left inside the container after the cooking, and storing the first amount in the system as the set point for the cooking.

[95] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient and/or at least one fluid for the food, placing all of such an ingredient and/or fluid in a container, establishing by the system a first percentage of the ingredient and/or fluid to be left inside the container after the cooking, and then storing the first percentage in the system as the set point for the cooking.

[96] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient, placing in a container a second portion of the ingredient to be evaporated after the cooking, measuring an amount of the second portion by the system, storing the amount in the system as the set point for the cooking, and adding the rest of the ingredient and/or at least one fluid for the food into the container for preparing the cooking.

[97] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one fluid for the food, placing a second portion of the fluid which is to be evaporated after the cooking in a container, measuring an amount of such a second portion by the system, storing such an amount in the system as the set point for the cooking, and adding the rest of the fluid and/or at least one ingredient for the food into the container for preparing the cooking.

[98] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient and at least one fluid for the food, placing in a container second portions of the ingredient and fluid to be left therein after the cooking, measuring an amount of the second portions by the system, storing the amount in the system as the set point for the cooking, and adding the rest of the ingredient and fluid into the container for preparing the cooking.

[99] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient and/or at least one fluid for the food, placing all of such an ingredient and/or fluid in a container, establishing by

the system a second amount of the ingredient and/or fluid to be evaporated out of the container after the cooking, and storing the second amount in the system as the set point for the cooking.

[100] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of preparing at least one ingredient and/or at least one fluid for the food, placing all of such an ingredient and/or fluid in a container, establishing by the system a second percentage of such fluid and/or ingredient to be evaporated out of the container after the cooking, and then storing the second percentage in the system as the set point for the cooking.

[101] Embodiments of this aspect of the invention may include one or more of the following features.

[102] The above methods may include the steps of commencing and continuing heating the container until the first amount reaches the set point, and taking at least one preset control action thereafter. In the alternative, the method may include the steps of commencing and continuing heating the container until the second amount is evaporated out of the container, and then taking at least one preset control action.

[103] In another aspect of the present invention, a method may be provided for assessing a mass of food during cooking the food using a grill control system.

[104] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of measuring a container mass of the container by a mass sensor of the system, disposing the food in the container after the measuring, measuring a total mass of the food and container by such a mass sensor, commencing heating the container for the cooking, and assessing a mass of the food by the system at any time during the cooking by subtracting the container mass from the total mass at such time after the commencing.

[105] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing a container over a mass sensor of the system, resetting a zero scale of such a mass sensor to a mass of the container, then disposing the food in the container after the measuring, measuring a mass of the food, commenci ng heating the container for the cooking, and assessing such a mass of the food by the system at any time during the cooking.

[106] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, measuring a total mass of the food and container by a mass sensor of the system, commencing heating the container for the cooking, and assessing a mass of the food evaporated at any time by subtracting the total mass at such time after such commencing from the total mass before the commencing.

[107] In another exemplary embodiment of this aspect of the present invention, a method

may include the steps of disposing a container over a mass sensor of the system, resetting a zero scale of such a mass sensor to a mass of the container, disposing the food in the container, measuring a mass of the food by the mass sensor, commencing heating the container for such cooking, and assessing a mass of the food which is evaporated at any time by subtracting the mass of the food at such time after the commencing from the mass of the food before the commencing.

[108] In another aspect of the present invention, a method may be provided for assessing a level of food inside a container during cooking the food using a grill control system.

[109] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, inserting into the container at least one level sensor of the system, commencing heating the container for the cooking, and assessing a level of the food by such a sensor at any time during the c ooking.

[110] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food into a container, disposing at least one level sensor of such a system outside the container, commencing heating the container for the cooking, and assessing a level of the food by leveling a meniscus of the food in the container with such a level sensor at any time during the cooking.

[I l l] In another aspect of the present invention, a method may be provided for assessing a mass of food during multiple procedures of cooking the food using a grill control system for a grill.

[112] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food into a first container, while measuring an initial mass of the food added to the first container by the system, receiving a set mass of the food which is desired after the cooking through the system, commencing heating the first container for the cooking, measuring a first mass of the food which is left in the first container by the system, transferring the food from the first container to a second different container thereafter but before finishing the cooking, while keeping the set mass in the system and automatically resetting the first mass as the mass of the food placed in the second container, commencing heating the second container for the cooking thereafter, measuring the mass of the food left in the second container, and continuing the heating until the mass of the food left in the second container reaches the set mass.

[113] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of operatively coupling a first sensor of the system to a first heating element of the grill and a second sensor of the system to a second heating element of the grill, placing a container over or on the first heating element of the grill, disposing the food in the container, while measuring an initial mass (or level) of the

food and/or container containing the food therein by the first sensor, then receiving a set mass (or level) of the food desired after the cooking through the system, commencing heating the container for the cooking by the first heating element, measuring a first mass (or level) of the food left in the container by the first sensor, thereafter transferring the container from the first heating element to the second heating element but before finishing the cooking, while keeping both of the set mass and first mass in such a system, commencing heating the container for the cooking by the second heating element, measuring the mass of the food left in the container by the second sensor, and keeping such heating until the mass of the food left in the container reaches the set mass.

[114] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, while measuring an initial mass of the food added to the container by the system, receiving a set mass of the food desired after the cooking by such a system, commencing heating the container for the cooking, evaporating at least a portion of the food out of the container by the heating thereafter, then adding more food into the container, while maintaining the set mass in the system, measuring the mass of the food left in the container thereafter, and keeping such heating until the mass of the food left in the container reaches the set mass.

[115] Embodiments of this aspect of the invention may include one or more of the following features.

[116] The measuring an initial mass step may include the steps of measuring the first container with and without the food, and resetting a zero scale of the system to a mass of the first container. Such measuring step may be performed continuously, at intervals, adaptively, and the like. The method may include the step of repeating the commencing, measuring, and continuing steps. The method may also include the step of taking at least one preset control action after the continuing.

[117] In another aspect of the present invention, a method may be provided for detecting an extent of cooking food inside a container.

[118] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of measuring an amount of the food by a mass sensor, disposing the food in the container after the measuring, commencing heating the container for the cooking, and then monitoring a change in the amount over time by the mass sensor during the heating, thereby detecting the extent of the cooking. The above measuring and disposing steps may be replaced by the steps of disposing the food in the container and, thereafter, measuring an amount of the food and/or container by a mass sensor after the disposing.

[119] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in the container, measuring a mass of the

food and the container by a mass sensor, commencing heating the container for the cooking, and monitoring a change in the mass over time by the mass sensor during the heating, thereby detecting the extent of the cooking.

[120] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of measuring a container mass of the container by a mass sensor, disposing the food in the container, measuring a total mass of the food and container by the mass sensor, then obtaining a food mass by subtracting the container mass from the total mass, commencing heating the container for the cooking, and monitoring a change in the food mass over time by the mass sensor during the heating, thereby detecting the extent of the cooking.

[121] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in the container, measuring a level of the food in such a container by a level sensor, commencing heating the container for such cooking, and monitoring a change in the level of the food over time by the level sensor during the heating, thereby detecting the extent of cooking by the level sensor.

[122] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in the container, measuring a temperature of the food and/or container by a temperature sensor, commencing heating the container for the cooking, and monitoring a change in the temperature using the temperature sensor during such heating, thereby detecting the extent of cooking by the sensor.

[123] Embodiments of this aspect of the invention may include one or more of the following features.

[124] Such monitoring step may be performed continuously, at intervals, adaptively, and the like.

[125] In another aspect of the present invention, a method may be provided for cooking food using a grill control system to at least one set point which corresponds to an extent of the cooking desired by an user.

[126] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of selecting a variable for assessing the extent of the cooking, establishing the set point for the variable while and/or after disposing the food into a container, commencing heating the container for the cooking, assessing the extent by monitoring the variable using a sensor of the system, detecting when the variable reaches the set point by the sensor of the system, and then performing at least one control action when such a variable approaches the set point within a preset range and/ or when the variable reaches the set point.

[127] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of selecting a variable for assessing the extent of the cooking, es-

tablishing the set point for the variable while and/or after disposing the food into a container, commencing heating the container for such cooking, assessing such an extent by monitoring the variable using a sensor of the system, detecting when the variable reaches the set point by the sensor of the system, and then terminating the heating thereafter. In one example, the terminating step may be replaced by the steps of issuing a warning signal, and terminating the heating. In another example, the terminating step may be replaced by the steps of issuing a warning signal, and reducing such heating. In an alternative example, such terminating step may be replaced by the steps of issuing a warning signal, waiting for a preset period, and terminating the heating unless the user provides another input signal.

[128] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of selecting a variable for assessing the extent of the cooking, establishing the set point for the variable while and/or after disposing the food into a container, commencing heating the container for the cooking, assessing the extent of the cooking by monitoring the variable using a sensor of the system, detecting by the sensor of the system when the variable approaches the set point within a preset range, and issuing a warning signal. In one example, the issuing step may be replaced by the steps of reducing the heating, and terminating the heating when the variable reaches the set point. In another example, the issuing step may be replaced by the steps of issuing a warning signal, reducing the heating, and terminating the heating as the variable reaches the set point.

[129] Embodiments of this aspect of the invention may include one or more of the following features.

[130] The selecting a variable step may include the step of choosing a mass, a level, a temperature, and so on, as such a variable. The issuing step may include the step of generating audible or visual signals.

[131] In another aspect of the present invention, a method may be provided for controlling heating and cooking food using a grill control system.

[132] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, receiving a set time and/or set interval from an user by the system, commencing the heating at a fixed rate, thereby heating the container for such cooking, and terminating the heating at least one of at the time and after the interval. The terminating step may also be replaced by the step of performing at least one control action at such time and/or after the interval.

[133] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, receiving a set time course of multiple heating rates of the heating from an user through the system, commencing the heating at the rate according to the set time course, thereby heating the container

for the cooking, and then terminating the heating at the time and/or after the interval. The terminating step may also be replaced by the step of performing at least one control action at such time and/or after the interval.

[134] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food inside a container, receiving at least one set point which corresponds to an extent of the cooking which is desired by an user through the system, commencing such heating and maintaining the heating at a high rate until the food boils, adjusting the heating thereafter until the cooking reaches the set point, and terminating the heating thereafter. The terminating step may also be replaced by the step of performing at least one control action at such time and/or after the interval.

[135] Embodiments of this aspect of the invention may include one or more of the following features.

[136] The receiving the time course step may include the step of receiving a continuous time course or the step of receiving an incremental time course. The step of receiving multiple heating rates may also include the step of receiving such rates in numbers, ranges, and so on. The adjusting step may include the step of maintaining or decreasing the heating. The method may further include the step of performing at least one preset control action.

[137] In another aspect of the present invention, a method may also be provided for finishing cooking food in a set interval of time by a grill control system to at least one set point which corresponds to an extent of the cooking desired by an user of the system.

[138] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of selecting a physical property of the food corresponding to the set point, disposing the food in a container, measuring an initial value of such a property of the food in the container by the system, receiving the set interval and the set point from the user through the system, commencing heating for the cooking food, sensing a first value of the property which is left inside the container at a first timing by the system, assessing a second value of the property of the food to be evaporated by the system in order to attain the set point from the initial and first values of the property of the food, calculating a first interval from the first timing to an end of the set interval by the system, and adjusting the heating based upon the first interval and the second value of the property of the food by the system in order to attain the set point by the end of the set interval.

[139] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of selecting a physical property of the food which corresponds to the set point, disposing the food in a container, measuring an initial value of the

property of such food in the container by the system, receiving the set interval and set point from the user through the system, receiving from the user through the system a set time course of multiple heating rates for the heating, where each of the heating rates is arranged to last for a preset duration, commencing heating for the cooking food, then sensing a first value of the property left inside the container at a first timing by the system, assessing a second value of the property of the food to be evaporated by the system so as to attain such a set point from the initial and first values of the property of the food, calculating a first interval from the first timing to an end of the set interval by the system, and adjusting at least one of such durations of such heating rates based upon the first interval and second value of the property of the food by the system so as to attain the set point by the end of the set interval. The adjusting step may also be replaced by the step of adjusting at least one of the heating rates of the heating based upon the first interval and the second value of the property of the food by the system in order to attain the set point by the end of the set interval.

[140] Embodiments of this aspect of the invention may include one or more of the following features.

[141] The selecting step may include the step of choosing a mass and/or level of the food inside the container as the property. The method may include the step of performing at least one control action after attaining the set point. The measuring step may include the step of sensing a total mass of such food and container. The calculating step may include the step of warning the user that it is impossible to finish the cooking within the set interval provided by the user. The commencing step may further be followed by the step of waiting until the food begins to boil. The method may also include the step of repeating the sensing, assessing, calculating, and adjusting steps, until the property of the food in the container reaches the set point.

[142] In another aspect of this invention, a method may be provided for preventing overcooking food by a grill control system.

[143] In one exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, receiving a set mass (or level) from an user through such a system, commencing heating the food for cooking the food, measuring a mass (or level) of the food in the container by the system, and performing at least one of multiple control actions when the mass (or level) of the food left inside the container may approach the set mass (or level) within a preset range.

[144] In another exemplary embodiment of this aspect of the present invention, a method may include the steps of disposing the food in a container, receiving a set temperature from an user through such a system, commencing heating the food for cooking the food, measuring a temperature of the food in the container by the system, and performing at least one of multiple control actions as the temperature of the food left

inside the container is arranged to approach the set temperature within a preset range.

[145] Embodiments of the foregoing aspects for various methods of the invention may include one or more of the following features.

[146] The food may refer to the ingredient and/or fluid therefor. The amount may refer to a mass of the food, a mass of the food and the container, the level of the food inside the container, temperature of the food, as well as other physical properties of such food which may change during the course of cooking, When the mass is chosen as the amount, the system may also be arranged to reset a zero scale of the mass sensor to the mass of the container. Such an amount may be a value with units or a ratio or percentage without any unit. That is, the mass, level, and/or temperature may be replaced by a ratio, percentage, and the like. The methods may include the step of requesting user to provide a confirmation signal when the set point is out of a preset range. In all of the foregoing, the heating may be replaced by applying vacuum, and the food, ingredient, and/or fluid may further be replaced by any non-food articles. Similarly, the cooking may be replaced by processing.

[147] In another aspect of the present invention, a grill control system may be provided to establish a set point of cooking food using a grill.

[148] In one exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing such a system with at least one sensor and at least one control member, operatively coupling such a sensor to a heating element of the grill so as to sense an amount of the food disposed over a heating element of the grill and to also generate multiple sensing signals for the amount of the food during the cooking, and operatively coupling the sensor to the control member in order to allow the control member to store one of the sensing signals as the set point for the cooking.

[149] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing such a system with at least one sensor, at least one input member, and at least one control member, operatively coupling the sensor to a heating element of the grill in order to sense an amount of the food disposed over a heating element of the grill and to generate multiple sensing signals for the amount of the food during the cooking, arranging such an input member to receive an input command signal, operatively coupling the control member to such an input member and sensor, and arranging the control member to assign one of such sensing signals marked by the input command signal from the input member as the set point for the cooking.

[150] In another aspect of the present invention, a grill control system may be provided to assess an amount of food during cooking the food using a grill.

[151] In one exemplary embodiment of this aspect of the present invention, a grill control

system may be made by a process including the steps of providing such a system with at least one sensor and at least one control member, operatively coupling such a sensor to a heating element of the grill in order to sense an amount of the food disposed over the heating element during the cooking and to generate a sensing signal representing the amount of the food, and then operatively coupling the sensor to the control member in order to allow the control member to process and/or store the sensing signal.

[152] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one mass sensor and at least one control member, operatively coupling the sensor to a heating element of the grill so as to sense a mass of the food disposed over the heating element during the cooking and to generate a sensing signal for the amount of the food, and operatively coupling the sensor to the control member in order to allow the control member to process and/or store the sensing signal.

[153] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one level sensor and at least one control member, operatively coupling the level sensor to a container for such food in order to sense an amount of the food disposed in the container during the cooking and to generate a sensing signal for the level of the food, and operatively coupling the sensor to the control member in order to allow the control member to process and/or store the sensing signal.

[154] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one level sensor and at least one control member, disposing the sensor side by side with a heating element of the grill so as to allow an user to level multiple marks of the sensor with a meniscus of the food disposed in a container and over the heating element during the cooking and to generate a sensing signal for such an leveled amount of the food, and operatively coupling such a sensor to the control member in order to allow the control member to process and/or store the sensing signal.

[155] In another aspect of the present invention, a grill control system may be provided to assess a mass of food during multiple steps of cooking the food by at least one heating element of a grill.

[156] In one exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one mass sensor, an input member, and a control member, operatively coupling the sensor to the heating element so as to sense a mass of the food disposed over the heating element and to generate a sensing signal for the amount of the food, arranging the input member to receive an input command signal, arranging such a control member to receive a set mass which corresponds to a desired extent of the cooking

through the mass sensor and/or input member, implementing a storage unit into the control member, and then arranging the control member to at least temporarily store the mass of the food and set mass in such a storage unit when the food is removed from the heating element.

[157] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process which includes the steps of providing multiple heating elements to the grill, providing multiple mass sensors, an input member, and a control member to the system, operatively coupling at least one of such mass sensors with each of the heating elements to sense a mass of the food disposed over each of the heating elements and to generate a sensing signal for the mass of the food, arranging the input member to receive an input command signal, arranging the control member to receive a set mass which corresponds to a desired extent of the cooking by the mass sensor and/or input member and to store the set point established for each of the heating elements and the mass of the food disposed over each of the heating elements, and arranging the control member to transfer or assign the set point and the mass of the food for one of the heating elements to another of the heating elements.

[158] In another aspect of the present invention, a grill control system may be provided for detecting an extent of cooking food disposed in a container.

[159] In one exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing such a system with at least one sensor and a control member, disposing such a container with the food over a heating element of a grill, operatively coupling the sensor to the container and/or heating element in order to sense an amount of the food in the container during the cooking and to generate sensing signals for the amount of the food over time, receiving the sensing signals from the sensor and assessing a change in the amount of the food over time from the sensing signals by the control member, and detecting the extent of cooking the food from the change by the control member.

[160] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing at least one mass sensor and at least one control member to the system, disposing the container with the food over a heating element of a grill, operatively coupling the mass sensor to the heating element so as to sense a mass of the food in the container during the cooking and to generate sensing signals for the mass over time, receiving such sensing signals from the sensor and assessing a change in the mass over the time from the sensi ng signals by the control member, and detecting the extent of cooking such food from the change by the control member. The operatively coupling step may be replaced by the step of operatively coupling the mass sensor to the heating element so as to sense a

mass of the food and container during such cooking and to generate sensing signals for the mass over time.

[161] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing at least one level sensor and at least one control member to the system, disposing the container with the food over a heating element of a grill, operatively coupling the level sensor to the container so as to sense a level of the food disposed in the container during the cooking and to generate sensing signals for the level over time, receiving the sensing signals from the sensor and assessing a change in the level of the food over the time from the sensing signals by the control member, and detecting the extent of cooking the food based on the change by the control member.

[162] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one temperature sensor and a control member, disposing the container with the food over a heating element of a grill, operatively coupling the temperature sensor to the container so as to sense a temperature of the food in the container during the cooking and to generate sensing signals therefor over time, receiving such sensing signals from the sensor and assessing a change in the temperature over time based upon the sensing signals by the control member, and detecting the extent of cooking the food from the change by the control member.

[163] In another aspect of the present invention, a grill control system may be provided for cooking food to at least one set point corresponding to an extent of the cooking desired by an user of a grill.

[164] In one exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one sensor, an input member, and a control member, arranging the sensor to monitor a variable reflecting the extent of the cooking, arranging the input member to receive an input command signal, arranging the control member to receive a set point of the variable corresponding to a desired extent of the cooking from the sensor and/or input member, arranging the control member to monitor the variable and set point therefor and to take at least one control action when the variable approaches the set point within a preset range. The last arranging step may be replaced by the step of arranging the control member to monitor such a variable and set point therefor and to take at least one control action when the variable reaches the set point.

[165] In another aspect of the present invention, another grill control system may further be provided for controlling heating and cooking food.

[166] In one exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at

least one sensor, an input member, and a control member, arranging the sensor to monitor a variable reflecting the extent of the cooking, arranging the input member to receive an input command signal, arranging the control member to receive a set time and/or a set interval from the sensor and/or input member, arranging the control member to receive a constant rate of the heating by the sensor and/or input member, and performing at least one control action at the set time and/or after the interval. The last arranging step may also be replace by the step of arranging the control member to estimate a constant or fixed rate of the heating to complete the cooking by the set time and/or within the set interval.

[167] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing at least one sensor, an input member, and a control member to the system, arranging the sensor to monitor a variable reflecting the extent of the cooking, arranging the input member to receive an input command signal, arranging the control member to receive a set time and/or set interval through the sensor and/or input member, arranging the control member to receive a time course of multiple rates of such heating by the sensor and/or input member, and performing at least one control action at the set time and/or after the set interval. Similarly, the last arranging step may be replaced by the steps of arranging the control member to apply the heating at a high rate until the food boils, and adjusting the heating thereafter till the cooking reaches the set point.

[168] In another aspect of the present invention, a grill control system may be provided for finishing cooking food in a set interval to a set point corresponding to an extent of the cooking which is desired by an user of a grill.

[169] In one exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing the system with at least one sensor, an input member, and a control member, arranging the sensor to monitor a variable reflecting the extent of the cooking, arranging the input member to receive an input command signal, arranging the control member to receive the set point and set interval through the sensor and/or input member, arranging the control member to assess the extent of cooking from an initial value and a first value of the variable monitored by the sensor and then to adjust heating by the grill in order to attain the set point by an end of the set interval, and performing at least one control action when the variable approaches the set point within a preset range and/or when the variable reaches the set point.

[170] In another exemplary embodiment of this aspect of the present invention, a grill control system may be made by a process including the steps of providing at least one sensor, an input member, and a control member to the system, arranging the sensor to monitor a variable reflecting the extent of the cooking, arranging the input member to

receive an input command signal, arranging the control member to receive the set point and set interval through the sensor and/or input member, arranging the control member to receive a time course of multiple rates of such heating by the sensor and/or input member, where each of the heating rates is arranged to last for a preset duration, then arranging the control member to adjust at least one of the durations of the heating rates based upon the extent of cooking determined by the variables monitored by the sensor over time in order to attain the set point by an end of the set interval, and performing at least one control action when the variable approaches such a set point within a preset range and/or when the variable reaches the set point. The last arranging step may be replace by the step of arranging the control member to adjust at least one of such heating rates based upon the extent of cooking determined by the variables monitored by the sensor over time so as to attain the set point by an end of the set interval.

[171] More product-by-process claims may also be produced by combining preambles of the above apparatus claims with bodies of the above method claims. In addition, embodiments of these aspects of the present invention regarding various processes may also include one or more of the foregoing features which have been described in conjunction with various systems and their members and/or various methods for controlling various aspects of such systems and their members of this invention.

[172] As used herein, the term "grill" collectively refers to any grills, ranges, stoves, ovens, or other appliances and/or equipment, all of which are capable of cooking and/or otherwise processing foods, e.g., by supplying heat energy to the foods or applying vacuum thereto, thereby removing extra fluids in the foods through boiling and/or evaporation thereof. Such a grill may resort to any conventional energy sources to generate the heat energy and/or vacuum and, accordingly, it is generally immaterial to the scope of the present invention whether the "grill" supplies the heat energy through combustion of combustible gas by a heating element including a conventional nozzle, by flowing electric current through a conductive heating element, by collecting solar energy and supplying such energy through a heating element therefor, by providing electromagnetic waves of certain wavelengths and transmitting such waves to the foods, by creating the vacuum by conventional vacuum pumps, and so on. It is to be appreciated that the term grill within the scope of the present invention may include various food processing appliances and/or equipment which may be capable of creating vacuum around the foods with or without necessarily supplying the heat energy, thereby evaporating excess fluids therefrom. The term grill may also refer to various reactors and/or processors for non-food articles capable of removing excess fluids from such articles through their chemical reactions and/or physical treatments, and to various chemical reactors designed for chemical reactions of various reactants (including their phase changes) which may accompany changes in the mass and/or

volume thereof. It is appreciated that the above "grills" may be provided as a stationary equipment by fixedly coupled to, e.g., a kitchen, a building, and the like, or in the alternative, as a portable equipment.

[173] A "food" generally means a mixture of at least one ingredient and at least one fluid, where the fluid may be added to the ingredient for cooking separately from the ingredient or where the fluid may be extracted from the ingredient during cooking thereof. Accordingly, the "food" may not be a mixture but consist of only one of the above ingredient and fluid. Examples of the ingredients may include, but not be limited to, meat, fish, vegetable, grain, condiments, herbs, and/or any other edible articles which may be conventionally added with the above ingredients during cooking. Examples of such fluids may include, but not be limited to, water, a water-based liquid mixture, an oil-based liquid mixture, and other liquids which may be conventionally added with the foregoing ingredients during cooking, and at least a portion of which may preferably be evaporated at the end of the cooking. When various grill control systems are applied to the above non-food reactors and/or processors, such food is to be replaced within the scope of this invention by the above "non-food articles" such as, e.g., a suspension, a gel, a colloid, a product formed by chemical reactions and/or physical treatments, or any other liquid and/or solid mixtures. Similarly, the "ingredient" and "fluid" are to be replaced by at least one reactant within the scope of this invention, where the "fluid" is limited to the reactant in the fluid phase, examples of which may include, but not be limited to, water, solvent, and/or any other volatile material. It is again to be understood that the "food" and its "ingredient" and "fluid" are limited to edible articles, whereas the "non-food articles" are limited to articles which are not edible articles.

[174] As used herein, a "set point" may refer to one or more of a "set mass," a "set level or height," a "set temperature," a "set time," and a "set period of time," each of which may be selected by an user and/or estimated by a grill control system. In particular, the "set mass" may represent such a mass of food inside a container or that of the container including the food therein, while the "set level or height" may mean a level or height of the ingredient, fluid, and/or food inside the container. Therefore, such a "set level or height" may vary depending upon a dimension of such a container. The set temperature may be a temperature of the food inside the container or a temperature of one of various portions of the container, the "set time" may be a time and/or a timing selected and/or estimated by the user or grill control system, while the "set period of time" may be an interval selected and/or estimated by the user and/or the grill control system. It is to be understood throughout this description that a "mass" may be used interchangeably with a "weight" such that the "set mass" may be user interchangeably with the "set weight." As used herein, the terns "over," "on," and "above" are to be used in-

terchangeably in order to refer to a manner of disposition of an article either contacting or separated by a finite distance from a support from above the support. Similarly, the terms "under," "below," and "underneath" are also to be used interchangeably so as to refer to another manner of disposition of an article either contacting or separated by a finite distance from another support from below the support.

[175] Unless otherwise defined in the following specification, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Although the methods or materials equivalent or similar to those described herein can be used in the practice or in the testing of the present invention, the suitable methods and materials are described below. All publications, patent applications, patents, and/or other references mentioned herein are incorporated by reference in their entirety. In case of any conflict, the present specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting.

[176] Other features and advantages of the present invention will be apparent from the following detailed description, and from the claims. Brief Description of the Drawings

[177] FIG. IA is a schematic graph of an exemplary relationship of changes in a temperature of food as a function of time during cooking of foods according to the present invention;

[178] FIG. IB is a schematic graph of an exemplary relationship of changes in a mass or a weight of food as a function of time during cooking of foods according to the present invention;

[179] FIG. 2A is a schematic diagram of procedures of establishing a set point directly and detecting such a set point during cooking according to the present invention;

[180] FIG. 2B is a schematic diagram of alternative procedures of indirectly establishing a set point from an initial point and detecting such a set point during cooking according to the present invention;

[181] FIG. 3 A is a schematic diagram of an exemplary grill control system which is incorporated into conventional grill according to the present invention;

[182] FIG. 3B is another schematic diagram of various members of the exemplary grill control system shown in FIG. 3A according to the present invention;

[183] FIG. 4 is a schematic diagram of an exemplary sensor member disposed on a top of a grill and side by side therewith according to the present invention;

[184] FIG. 5 is a schematic diagrams of exemplary containers which have different cross- sections according to the present invention;

[185] FIG. 6A is a schematic diagram of an exemplary sensor member which is disposed

apart from a frame and apart from a heating element of a grill according to the present invention; [186] FIG. 6B is a schematic diagram of another exemplary sensor member which is disposed over a heating element of a grill according to the present invention; [187] FIG. 6C is a schematic diagram of another exemplary sensor member which is disposed over a frame according to the present invention; [188] FIG. 6D is a schematic diagram of another exemplary sensor member which is disposed over a support of a frame of a grill according to the present invention; [189] FIG. 6E is a schematic diagram of another exemplary sensor member which is disposed under a frame of a grill according to the present invention; [190] FIG. 6F is a schematic diagram of another exemplary sensor member which is disposed over a top of a grill according to the present invention; [191] FIG. 6G is a schematic diagram of another exemplary sensor member which is disposed under a top but over a heating element of a grill according to the present invention; [192] FIG. 6H is a schematic diagram of another exemplary sensor member which is disposed under a heating element and over a bottom of a grill according to the present invention; [193] FIG. 7A is a schematic diagram of an exemplary control panel having individual set buttons for each heating element according to the present invention; [194] FIG. 7B is a schematic diagram of another exemplary control panel with a composite set button for each heating element according to the present invention; [195] FIG. 7C is a schematic diagram of another exemplary control panel with individual set buttons and a selector for each block of heating elements according to the present invention; [196] FIG. 7D is a schematic diagram of another exemplary control panel with central set buttons and a central selector according to the present invention; [197] FIG. 7E is a schematic diagram of another exemplary control panel having a central composite set button and a selector for all heating elements according to the present invention; and [198] FIG. 7F is a schematic diagram of another exemplary control panel including a central selector and central arrow keys according to the present invention.

Mode for the Invention

[199] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [200] The present invention generally relates to various control systems for conventional grills which are capable of monitoring and controlling heating or cooking operations thereof. More particularly, the present invention relates to grill control systems which

are capable of establishing set points provided by an user either directly or indirectly, monitoring extents of cooking foods, detecting the set points by various sensors and/or algorithms, and terminating cooking when the foods are cooked to the preset set points. The grill control systems of the present invention may be incorporated into existing grills or as an integrated grill may be incorporated with such grill control systems. The present invention also relates to various methods of establishing and detecting various set points during cooking foods with grills, those of using grill control systems to control cooking foods to the desired set points, and those of preventing overcooking by the above grill control systems. The present invention further relates to various processes for providing such grill control systems, those for providing various controllers and sensors thereof, and those for providing various parts of grills incorporated with the control systems or their members and/or units of this invention.

[201] Various exemplary aspects and/or embodiments of grill control systems and methods therefor of the present invention will now be described more particularly with reference to the accompanying drawings and/or text, where such aspects and embodiments may only represent different forms. The grill control systems and/or methods therefor of the present invention, however, may be embodied in many other different forms and, therefore, should not be limited to such aspects and embodiments set forth herein. Rather, various exemplary aspects and embodiments described herein are provided so that this disclosure will be thorough and complete and fully convey the scope of the present invention to one skilled in the relevant art.

[202] Unless otherwise specified, it is to be understood that various members, units, and/or parts of such grill control systems are not generally drawn to scales and/or proportions for ease of illustration. It is also understood that such members, units, and/or parts of the grill control systems designated by the same numerals may generally represent the same, similar, and/or functionally equivalent members, units, and/or parts thereof, respectively.

[203] FIG. IA is a schematic graph of an exemplary relationship of changes in a temperature of food as a function of time during cooking, and FIG. IB is a schematic graph of an exemplary relationship of changes in a mass (or weight) of food as a function of time and corresponding to the cooking of FIGs. IA according to the present invention, where an ordinate represents temperature and an abscissa is time. A top curve 11 of FIG. IA shows a temporal profile of temperature of a heating element of a grill (TH), whereas a bottom curve 13 of FIG. IA is a temporal profile of food temperature (TH). In addition, a curve 15 of FIG. IB represents a temporal profile of a total mass disposed over the heating element. As an user starts cooking, he or she first washes and prepares various ingredients as demonstrated by an interval between t = 0 and the point E in the figures, during which such ingredients are generally in room

temperature (TF = TR), the heating element is kept in off-position (TH = TR), while nothing is yet placed over a heating element of the grill (mT = 0). The user then places a container with a mass of me over the heating element, and the mass over the heating element jumps from 0 to me, as demonstrated by a period from the point E to the point F in the figures. When the user pours the ingredients having a mass of mi into the container, the mass over the heating element jumps from me to (me + mi), as shown by another period from the point F to the point G in the figures. Thereafter, the user adds extra fluid to the container as demonstrated by a period from the point H to the point A, thereby increasing the mass over the heating element to mT which is equal to a sum of me, mi, and mf.

[204] The user then turns on the grill and starts to burn gas by (or flow electric current through) the heating element at the point A (or t = tθ), which instantly increases temperature of the heating element (TH) to TF. As the heating continues, the food temperature also gradually increases, as demonstrated by a period from the point A to the point B, while the mass over the heating element does not change. When the food temperature (TF) reaches the point B (TB), the food begins to boil, while the mass over the heating element gradually begins to decrease as steam and/or vapor escapes the container. The boiling temperature (TB) may correspond to a boiling temperature of water, but may typically be slightly higher than the boiling temperature of water, for various substances dissolved in the food may raise the boiling temperature of the food. As the food keeps boiling and the excess fluid keeps evaporating, the mass of the food (or the mass over the heating element, mF) decreases as well until all extra fluids evaporate from the food, as demonstrated by a period from the point B to the point C of FIG. IB. As a result, the food remaining in the container gets thicker and its boiling temperature slowly increases, as shown by a period from the point B to the point C of FIG. IA. Beyond the point C, any further heating results in a further increase in the food temperature (TF) and, at some point, the food begins to burn or its combustion reaction, resulting in smokes and chars, as demonstrated by a period from the point C to the point D. As all combustible substances of the food undergo the combustion reaction, the mass over the heating element (mH) decreases to a value which is a sum of the mass of the container and the mass of the char, while the temperature of the food (or in this case, char) reaches an asymptote which is determined by the heat supply thereto from the heating element and heat loss to air.

[205] Based upon the above schematic graphs, various grill control systems of the present invention are preferably designed to receive desirable set points from the user and/or to calculate (or estimate) such set points from other user-supplied data, to monitor extent of cooking, to detect when the food is cooked to such set points, to take one or more control actions thereupon, and to prevent overcooking and/or burning of the food

which may be in part attributed to wrong set points provided by the user.

[206] In one aspect of the present invention, a grill control system may be provided to allow an user to establish a set point for his or her cooking and arranged to detect such a set point when the food is cooked near or to the set point.

[207] In one exemplary embodiment of such an aspect of this invention, FIG. 2A shows a schematic diagram of exemplary procedures of directly establishing a set point and, thereafter, detecting the set point during cooking according to the present invention, where a container 20 includes an upper part 21 and a lower part 23 and where a grill control system 30 is operatively coupled to a grill (not shown in the figure) to control heating operation thereof. In the panel (A), the empty container 20 is disposed on an heating element of the grill. In the panel (B), the user establishes a set point such as a set mass or a set level (or height) by putting a desired amount of ingredients and/or fluids into the container 20. In one example, the user may put all ingredients and add thereto a preset amount of extra fluid so that a total mass or level (or height) of the food inside the container may amount to such a set mass or set level (or height). In another example, the user may place only a portion of the ingredients and/or extra fluid into the container 20 up to the set mass or level (or height). In either example, establishing such a set point corresponds to selecting the point J of FIG. IB. Thereafter, the user operates a set button in order to input such a set point to the grill control system 30. In the panel (C), the user pours in the rest of the ingredients and/or extra fluid into the container 20 and brings the total mass or level (or height) of the food up to an initial point, which corresponds to the point A of FIGs. IA and IB. Thereafter and in the panel (D), the user begins to supply heat to the container 20 and food disposed therein. As the grill continues to heat the food as described in the panel (E), the mass on the heating element or level (or height) of the food left inside the container 20 approaches the set mass or level (or height). Finally and as described in the panel (E), as the mass over the heating element or level (or height) of the food inside the container 20 approaches the set point within a preset range or reaches the set point which corresponds to the point S shown in FIGs. IA and IB, the grill control system detects such timing and takes one or more control actions such as, e.g., terminating supply of heat to the food.

[208] In another exemplary embodiment of this aspect of the present invention, FIG. 2B represents a schematic diagram of alternative exemplary procedures of indirectly establishing such a set point from an initial point and detecting the set point during cooking according to the present invention. Similar to that of FIG. 2A, a container 20 has an upper part 21 and a lower part 23, and a grill control system 30 is operatively coupled to a grill. In the panel (A), the user places the empty container 20 on an heating element of the grill. In the panel (B), the user places all ingredients and fluids

into the container 20 and establishes an initial point such as an initial mass and/or an initial level (or height), which corresponds to obtaining the point A of FIG. IB. Thereafter and in the panel (C), the user estimates a set mass or a set level (or height) such as a desired amount of the food to be left in the container after the cooking, which generally corresponds to the point S in FIG. IB. In particular, the user may select the set mass or level (or height) in grams or centimeters or, in the alternative, as a percentage of the initial mass or initial level (or height). Thereafter, the user operates a set button and provides such a set point to the grill control system 30. In the panel (D), the user begins to supply heat to the container 20. As the grill continues to provide heat to the food as in the panel (E), the mass over the heating element or level (or height) of the food in the container 20 approaches the set mass or level (or height). As shown in the panel (E), as the mass over the heating element or level (or height) of the food inside the container 20 approaches the set point within a preset range or reaches the set point such as the point S shown in FIG. IB, the grill control system takes one or more control actions such as, e.g., terminating supply of heat to the food. Other exemplary embodiments of this aspect of the present invention will further be described in greater detail below.

[209] In another aspect of the present invention, a grill control system may include various members in order to receive a set point supplied by an user or calculated from other inputs, to monitor extent of cooking by sensing a mass over a heating element of a grill and/or a level (or height) of food left inside a container, to detect when the mass or level (or height) of the food reaches the set point, and to take one or more control actions thereupon.

[210] FIG. 3 A is a schematic diagram of an exemplary grill control system which is incorporated into conventional grill according to the present invention. A conventional grill includes an energy source, a heating element, a flow control switch, and a final control element. Such an energy source provides gas or electric current to the heating element which then burns the gas or flows the electric current therethrough, thereby generating heat energy. The flow control switch receives an user input about a desirable amount gas or electric current to be supplied to the heating element, and manipulates the final control element so as to adjust the amount of gas or electric current according to the user input. A grill control system 30 is operatively coupled to various members and/or units of such a grill and/or disposed between such members an/or units of the grill. More particularly, FIG. 3B describes another schematic diagram of various members of the exemplary grill control system of FIG. 3A according to the present invention. For example, the grill control system 30 may include at least one input member, at least one output member, at least one sensor member, at least one control member, and at least one actuator member, where the sensor member may

include one or more sensors such as, e.g., at least one mass sensor, at least one level sensor, at least one flow sensor for gas and/or electric current, at least one temperature sensor, and the like.

[211] The input member is generally arranged to receive various user input command signals about various set points (e.g., a set mass, a set level or height, a set temperature, a set time, a set period of time, and so on), sensing modes (e.g., sensor selection, sensing intervals, and so on), heating modes or patterns, control modes or patterns, alarming modes or patterns, container shapes, and so on. The input member may be arranged in various shapes and/or sizes, and include various conventional data input devices such as, e.g., alphanumeric keys or buttons, selection or control buttons, touch sensing pads, arrow keys, and any other conventional devices capable of providing command signals thereto.

[212] The output member is generally arranged to output various audible and/or visual signals about various set points, sensing modes, heating modes, control modes, alarming modes, container shapes, various system variables and/or parameters measured by the sensor member, and any other system variables and/or parameters which may be provided by the user and/or which may be selected by the grill control system. The output member may be arranged to allow the user to select which signals are to be visually displayed, which signals are to be audibly generated, how often such signals are to be displayed and/or generated, and the like. The output member may also be arranged in various shapes and/or sizes, and include various conventional visual and/or audible data output devices such as, e.g., display panels, light bulbs and/or light emitting devices, speakers, and any other conventional devices capable of displaying the visual signals and/or generating audible signals.

[213] The sensor member includes various sensors which are arranged to sense or monitor various system variables such as, e.g., a mass of the container itself, a mass of each substance of the food such as the ingredient and excess fluid inside the container, a total mass of the food in the container, a total mass of the container including the food disposed therein, a level or height of each substance of the food inside the container, a level or height of the food in such a container, a flow rate of energy source (e.g., gas, electric current, light beams, and microwaves) to the heating element or to the food, temperature of the heating element, temperatures of various parts of the container, temperature of the food inside the container, an amount of heat supplied to the container and/or food, time, period of time, and the like. Accordingly, the sensor member of this invention may include at least one mass sensor, at least one level or height sensor, at least one flow sensor, at least one temperature sensor, and/or at least one other auxiliary sensor.

[214] More particularly, the temperature sensor may preferably be arranged to monitor and

sense a temperature, a differential temperature which is a difference between a temperature and a reference temperature, a dynamic temperature which is a function of time, a change in temperature which is a temperature difference between two moments, a rate of change in temperature which corresponds to a differential of temperature with respect to time, an average temperature which may be a temporal or spatial average of more than two temperatures, and the like. Any conventional temperature sensors may be used in the grill control system, where examples of such sensors may include, but not limited to, thermocouples, thermisters, infrared sensors, and other conventional temperatures sensors which may be arranged to measure such temperatures by contacting a target object or at a distance without contacting such an object.

[215] The mass sensor may be arranged to monitor and sense an absolute mass, a differential mass which is a difference between a mass and a reference mass, a dynamic mass which is a function of time, a change in mass which is a mass difference between two moments, a rate of change in mass which corresponds to a differential of mass with respect to time, an average mass which may be a temporal or spatial average of more than two masses, and so on. It is appreciated that the differential mass may be utilized to obtain a mass of food inside a container as a difference between a total mass disposed over an heating element and a mass of the container, to calculate a mass of food remaining in the container as a difference between an initial total mass disposed over the heating element and a total mass disposed thereover thereafter, to calculate a mass of fluid to be evaporated during cooking as a difference between an initial total mass disposed over the heating element and the set mass, and so on. Any conventional mass sensors may be employed in the grill control system, where examples of such sensors may include, but not be limited to, mechanical mass sensors, piezoelectric sensors, displacement sensors, force sensors, and any other conventional sensors capable of measuring the mass disposed thereon. The mass sensor is generally arranged to monitor the change of food mass during the course of cooking. Because such food is always disposed in the container of which the mass is sometimes greater than the food mass, such a mass sensor may have to have an adequate sensitivity and/ or resolution despite a dead weight of the container.

[216] The level (or height) sensor is arranged to monitor and sense a level (or height), a differential level (or height) which is a difference between a given level and a reference level, a dynamic level (or height) which is a function of time, a change in level (or height) which is a difference in levels at two different moments, a rate of change in level (or height) which is a differential of level with respect to time, an average level (or height) which is a temporal or spatial average of more than two levels, and so on. It is appreciated that the differential level may be used to calculate a level of food remaining in the container as a difference between an initial level of food and another

thereafter, to obtain a level of fluid to be evaporated during cooking as a difference between the initial food level and the set level, and the like. Any level sensors may be employed in the grill control system, where examples of such sensors may include, but not be limited to, an immersible-type level sensors, a position sensor which may enable the user to indirectly measure or estimate an absolute level and/or a relative level in such a the container, and any other conventional level sensors. When desirable, the level sensors may be fixedly or releasably incorporated into the container or, in the alternative, a see-through window may be installed on the container.

[217] The flow sensor may be arranged to monitor and sense a presence or absence of flow of gas and/or electric current from their source to a heating element and to optionally measure a rate of flow of such gas and/or electric current. Any conventional fluid flow sensor and/or current meter may be employed in the grill control system.

[218] The sensor member may further include other auxiliary sensors such as, e.g., at least one time sensor, at least one heat sensor, and at least one combustion detecting sensor. The time sensor may be arranged to measure time, a differential time which is a difference between a time and a reference time, an interval or a period which is a difference between two moments, and so on. It is appreciated that the differential time may be utilized to obtain an interval or period remaining to cook as a difference between a set time and a present time. Any conventional clock and timer may be employed in the grill control systems. The heat sensor may be arranged to assess an amount of heat delivered to the food and/or container during a single cooking session, during a preset interval, and so on. The heat sensor may be arranged to directly monitor and sense a total amount of food or, in the alternative, to calculate such an amount based on a total volume of gas and/or a total amount of electric energy supplied to the heating element. Therefore, the heat sensor of the latter embodiment is generally operatively coupled to the above flow sensors. The combustion detecting sensor is typically arranged to monitor or sense combustion of the food due to overcooking. Such a sensor may be arranged to monitor a temperature of the food and/ or container and to detect the overcooking or combustion as such a temperature may exceed beyond a preset limit. Alternatively, such a sensor may be arranged to monitor a presence of certain substances which is generally formed due to combustion of carbohydrates, fats, proteins, and other substances commonly included in the food. When feasible, the sensor member may also include at least one density sensor arranged to monitor or sense a density of food during cooking.

[219] It is appreciated that the foregoing sensor member may include various transducer units which are capable of amplifying, filtering, and/or otherwise processing various sensing signals generated by the foregoing sensors. The transducer unit may not necessarily have to be disposed adjacent or next to the sensors and, therefore, may be

disposed in almost any locations over, below, around, inside or outside the grill. It is also appreciated that any of such sensors which are to be disposed adjacent to the heating element may preferably be able to operate in at least a minimum level over a wide range of temperature. Alternatively, the grill control system may include at least one self-calibrating unit which is capable of checking the sensors and calibrating such sensors when necessary.

[220] As briefly described above, the foregoing sensors may be disposed on, below, around, inside, and/or outside various parts of the grill. Detailed disposition of the above sensors may depend upon, e.g., target variables to be monitored and/or sensed by such sensors, operating mechanisms of such sensors, and the like. Further details of disposition of such sensors will be provided in greater detail in conjunction with FIGs. 5 and 6A through 6H.

[221] Still referring to FIGs. 3 A and 3B, the actuator member may be arranged to manipulate various parts of the grill in order to adjust an amount of an energy source such as gas, electric current, and/or others to a heating element. For example and as depicted in the figures, the actuator member may be arranged to control supply of the energy source to a final control element of a grill and/or to open and close a conduit through which the energy source is supplied to the final control element. Alternatively, the actuator member may be arranged to directly manipulate the final control element and/or to adjust a flow control switch of the grill. In another alternative, the actuator member may be arranged to control the heating element directly or to open and close another conduit for the energy source between such a final control element and heating element. In this respect, the final control element of a conventional grill may be replaced by the actuator member in some of these embodiments. It is appreciated that the actual flow rate of the energy source to the heating element may preferably be reflected on the status of the flow control switch. Therefore, the actuator member may preferably be operatively coupled to the flow control switch of the grill in all of the above embodiments and to manipulate the status of the flow control switch so that the user may readily check an actual flow rate of the energy source to the heating element.

[222] The control member may be arranged to perform a variety of control operations, and to include at least one storage unit and at least one processor unit. The storage unit is arranged to store various factory-installed data, various factory-installed algorithms for controlling various members and/or units of the grill control system, various factory- installed procedures for calibrating various sensors of the sensor member, various operational and/or command signals supplied or selected by the user, various signals generated by the sensors, and the like. The processor unit is arranged to perform all the rest of control operations. In one example, the control member may receive the input signals from the input member and may change various set points, control mode,

heating patterns, and so on, in response to such input signals. In particular, such a control member is arranged to receive the set points from the input member and to adjust its control algorithms according thereto in order to be able to detect such set points during cooking. Depending upon the nature of the input signals, such a control member may also replace various data stored in its storage member by such input signals. In another example, the control member may generate various output signals which are to be visually displayed and/or audibly generated. To this end, the control member may further include at least one display unit and/or at least one sound generating unit capable of generating visual signals and/or audible signals, respectively. In another example, the control member may receive various signals generated by the foregoing sensors and process such signals in order to assess the system variables and/or parameters, e.g., calculating a food mass remaining in a container, calculating a length of an interval remaining to continue cooking, assessing a heating pattern to complete cooking by a preset time, and so on. In another example, the control member may be arranged to manipulate the input and/or output members in order to manipulate input and/or display modes thereof. In a more important example, the control member may be arranged to detect various set points as the cooking proceeds. As will be described in greater detail below, the control member may preferably be arranged to keep track of various sensing signals generated by the sensors and to detect a timing and/or an event in which the system variables may reach the set points and/or such variables may approach the set points within a preset range. Thereafter and in another important example, the control member may take one or more of preset control actions which are to be described in greater detail below. In a related example, such a control member may also be arranged to manipulate the actuator member and to control an amount of energy source supplied to the heating element of the grill. As described herein, detailed control mechanisms may also vary depending upon an exact location and/or mode of coupling of the actuator member and, therefore, may not be critical to the scope of the present invention. In another example, the control member may further be arranged to respond to the user when any system variables and/or parameters supplied by the user may seem to be out of range. For example, the control member may require the user to confirm an user-supplied set mass or level when such a mass or level may exceed the initial mass or level, respectively, and may not relay such a set point to the control member, unless the user sends a confirmation signal. In another example, the control member may similarly require the user to confirm a set period or interval when such a period or interval may exceed a preset limit. The control member may also perform other auxiliary functions as will be described through the description. In another aspect of the present invention and still referring to FIGs. 3A and 3B, such

a control member may be arranged to receive at least one set point based upon a variety of preset procedures. As defined above, the set point may refer to any of the set mass, set level or height, set temperature, set time, set period of time, and the like, where each of such set points may be selected and provided by an user and/or may be calculated and/or estimated by the control member. Although each set point may be provided to such a control member as an absolute number (e.g., in grams, centimeters, degree Celsius, seconds, and the like), a relative number (e.g., in percentages, fractions, ratios, and the like), and/or as one of a preset ranges (e.g., high, medium, low, and the like), it is appreciated that following embodiments apply to any of the foregoing set points whether or not such set points may be provided with units, whether or not such set points may be provided as one of preset ranges, and the like. It is to be understood that the user may provide such set points to the grill control system by manipulating various input buttons of the input member which then delivers the set points to the control member or, in the alternative, by manipulating various control buttons of the control member and directly providing such set points to the control member without going through the input member. Selection of either of such embodiments is generally a matter of choice of one of ordinary skill in the art and, therefore, may not be material to the scope of the present invention. In one exemplary embodiment of this aspect of the present invention, the control member may be arranged to receive user-selected set points through the input member in order to adjust or control various operations of the grill and/or grill control system according to such set points and to optionally store such set points in its storage member. In one example, the control member receives a set mass such as a mass of food inside a container or a mass of an entire container including the food therein. The user may provide the set mass by monitoring the mass sensor, detecting an instant when such a sensor indicates the set mass, and then manipulating an input button or a control button to mark such a mass as the set mass. The user may also estimate the set mass with or without using the mass or other sensors, and provide the mass directly to the input member by typing in the set mass and/or by selecting such a set mass from preset ranges. In another example, the control member receives a set level (or height) such as a level of the ingredient, that of the fluid, and/or that of the food left inside the container. The user may provide the set level by monitoring the level sensor, detecting an instant as a level inside the container reaches the set level, and manipulating the input or control button in order to mark such a level as the set level. The user may also estimate the set level with or without using the level or other sensors, and provide the set level directly to the input member by typing the set level or by selecting such a set level from preset ranges. It is appreciated and as briefly described above that various level of the ingredient, fluid, and/or food may be measured by various level sensors

which are installed inside or on the container. In the alternative, a different level sensor may also be implemented outside the container in order to aid the user to estimate various levels, as will be described in greater detail below in conjunction with FIG. 4. It is to be understood that, unlike the set mass, such set levels may preferably be decided considering shapes of the container, i.e., whether or not the container has a constant cross-sectional area along its height, detailed of which will be described in greater detail below in conjunction with FIG. 5. In yet another example, the control member may also be arranged to receive a set time when the cooking is to be terminated, a set interval or period of time after which the cooking is to be terminated, and/or a set temperature at or above which the cooking is to be finished. The user may provide these set time, interval, and/or temperature by directly typing in such set points or, in the alternative, by selecting such set points from preset ranges. In any of these examples, such a control member may also be arranged to receive and/or detect various initial points such as, e.g., an initial mass, an initial level, an initial time, an initial temperature, and the like, with or without using any of the foregoing sensors. In another exemplary embodiment of such an aspect of this invention, the control member may be arranged to calculate and/or estimate the set points from various input and/or control signals from the user, i.e., such a control member may be arranged to assess the set points by manipulating such input and/or control signals which are only indirectly indicative of the set points. In one example, the user similarly marks a mass of the container, another mass of food inside the container, and then yet another mass of fluid to be evaporated during the cooing using the input and/or control buttons. From these masses, the control member calculates a set mass corresponding to a mass of food to be left in the container after the cooking. In such an embodiment, the user may provide the mass of the fluid to be evaporated by pouring the fluid into the container, monitoring the mass sensor, detecting an instant when such a sensor indicates the mass of the fluid to be removed, and manipulating the buttons so as to mark such a mass. In a related example, the user may mark a mass of the entire container with the food and another mass of fluid to be evaporated. From these masses, the control member calculates a set mass corresponding to the entire mass of the food and container when the cooking is finished. In another example, the user marks a level of the fluid to be evaporated before and/or after adding the ingredient thereto and a total level of the food. From these levels, the control member calculates a set level which corresponds to a level of the food to be left when the cooking is finished. It is appreciated that various examples of this embodiment may be beneficial when the user has to boil the fluid and/or to heat the fluid to a certain temperature before adding the food thereto. Other characteristics of the control member of such an embodiment of this aspect of the invention are generally similar or identical to those of the previous

embodiment of the same aspect thereof.

[226] It is appreciated that one difference between these two exemplary embodiments of this aspect of the present invention may be at least in part attributed to which definition may be adopted as the set points. For example, when the set mass is defined as a sum of the mass of the food to be remaining in the container in addition to the mass of the container itself, it may be easier for the user to adopt the total mass as the set mass. However, when the user has to move the food during cooking from one to another container, it is preferred that the user may define a first set mass and finish a first cooking step using a first container, then use the first set mass as a second initial mass, define a second set mass in a second container, and then finish the cooking with the second container. The same applies to other set points such as set levels, set time, and/ or set temperature as well. Accordingly, it is to be appreciated that the control member is preferably arranged to allow the user to define his or her own set points of convenience.

[227] In another aspect of the present invention, the above set points may also be obtained from the system variables and/or parameters which may be provided to the storage unit of the control member by the factory and/or the user, which may be supplied by the user as the input and/or control signals, which may be measured by the sensor members, and/or which may be calculated by the processor unit of the control member.

[228] In one exemplary embodiment of such an aspect of the present invention, various levels of the ingredient, fluid, and/or food inside the container may solely be used to obtain the set level, Ls. In one example, the user may directly mark the set level after adding a desired amount of the ingredient, fluid or food into the container, and the control member may receive such a set level therefrom. In another example, the level sensor may measure a total food level inside the container before cooking, LT, and the user provides a set percentage of the level using the input or control buttons. The control member then receives the total level and percentage, and calculates the set level as the percentage of the total food level. In another example, the user may mark the total food level before cooking and provide the set percentage, and the control member may similarly calculate the set level thereafter.

[229] In another exemplary embodiment of such an aspect of the present invention, various masses of the ingredient, fluid, food, and/or container may solely be used to assess the set mass, ms. In one example, the user may directly mark the set mass after adding a desired amount of the ingredient, fluid or food into the container, and the control member may receive such a set mass therefrom. In another example, the mass sensor may measure a total food mass inside the container before cooking, mf, and the user provides a set percentage of the food using the input or control buttons. The control member then receives the total mass and percentage and calculates the set mass as such

a percentage of the total mass. In another example, the user may mark the total food mass before cooking and provide the set percentage, where the control member may similarly calculate the set mass therefrom. In another example, the mass of the container, me, may be provided from the storage unit or user or measured by the mass sensor. The container mass may then be used to obtain the food mass from the total mass disposed over the heating element or grill. It is appreciated that there exists a equation between such masses as follows:

[230] mH = me + mf

[231] where mH is the total mass disposed over the heating element or grill, me is the mass of the container, and mf is the total food mass. Accordingly, when the container mass is given or measured, the above algorithms developed for unknown container mass may be similarly applied.

[232] In general, the user may assess the food level simply by eyeballing a meniscus of the food in the container. Unless the level sensor is implemented into the container, however, such an user has no means to convert the eyeballed level into a quantitative number. Accordingly, a special sensor may be provided to convert the user? eyeballed estimation of the food level into the input or control signal.

[233] For example, FIG. 4 shows a schematic diagram of an exemplary sensor member disposed on a top of a grill and side by side therewith according to the present invention. A grill generally includes a heating element 33 arranged to generate heat energy by burning gas thereby and/or flowing electric current therethrough. An annular rectangular frame 31 is then movably disposed around the heating element 33 and defines multiple supports 32 arranged to support a container disposed thereon. A grill control system 30 operatively couples with the grill, although only a level sensor 34 of the grill control system 30 is shown in the figure for ease of illustration. Such a sensor 34 may include a marker 34A arranged to translate along a track 34B formed therealong and may be coupled to a body of the grill by a pivot 38 such that the entire sensor 34 may be rotated toward and away from the user.

[234] In operation, the user disposes the container over the heating element 33 of the grill. When the ingredient is prepared, the user pours the ingredients and then adds the fluid thereto up to a set level. The user then lifts the sensor 34 upward and toward him or her by rotating the sensor 34 around the pivot 38, stands in one location, and assess a location of a meniscus of the food inside the container. Thereafter, the user moves the marker 34A along the track 34B to a position which is level with such a meniscus of the food. The user then marks such a set level by activating an input or control button which will be explained in greater detail in conjunction with FIGs. 7 A through 7F. The user may repeat such procedures whenever he or she desires to mark the level.

[235] In another aspect of the present invention, such a control member may be arranged to

perform at least one of preset control actions after attaining the set point such as, e.g., the set mass, set level, set time, set temperature, and the like, where the main objective of such preset control actions may be to prevent overcooking of the food, to keep the food warm and from getting cold, and the like.

[236] In one exemplary embodiment of such an aspect of this invention, such a control member may be arranged to terminate supply of the energy source to the heating element on or after attaining such a set point. As described above, the control member may directly shut down the energy source, may close the conduit of the energy source toward the final control element, may directly turn off the final control element, may close the conduit of the energy source between the final control element and the heating element, and/or may move the flow control switch to its off position, thereby preventing such food from being overcooked or burnt.

[237] In another exemplary embodiment of this aspect of the present invention, instead of completely stopping the supply of the energy source, the control member may rather be arranged to reduce such supply of the energy source to the heating element by resorting to various methods described in the previous paragraph. Such a control member may reduce the supply on or after attaining the set point or, alternatively, before attaining the set point within a preset limit. This embodiment may be beneficial in keeping the food warm on or after attaining the set point as well as making the food ready but never be overcooked.

[238] In another exemplary embodiment of such an aspect of this invention, the control member may be arranged to change a heating pattern before attaining the set point. For example, when the food is cooked near the set point, the control member may cut down the supply of the energy source to a first level and reduce the speed of cooking. Thereafter, as the food is cooked closer to the set point, such a control member may further reduce the supply of the energy source to a second level as well as the speed of cooking. In this context, such an embodiment may be deemed as a more refined method than the one described in the previous paragraph for making the food ready and for keeping the food warm but preventing overcooking.

[239] In all of these exemplary embodiments of such an aspect of this invention, the control member may be arranged to unconditionally take one or more of such actions as soon as the system variable reaches the set point, as soon as the cooking proceeds to the desired extent, and/or as soon as such a system variable approaches the set point within a preset limit. Alternatively, the control member may be arranged to issue a warning and/or alarm before, on, and/or after the system variable reaches the set point. The control member may then be arranged to take one or more of the control actions after issuing the warning and/or alarm for a preset number of times and/or after waiting for a preset period of time. When desirable, the control member may adjust (more

specifically, increase) a frequency of issuing such warning and/or alarms as the cooking proceeds beyond the set point but when the user does not respond to such warning and/or alarms.

[240] In another aspect of the present invention, the control member may be arranged to calculate or estimate a set time, a set interval, and/or a set heating pattern based upon various input and/or control signals supplied thereto through the input member.

[241] In one exemplary embodiment of this aspect of the present invention, the control member may be arranged to perform the heating or cooking according to a preset heating pattern which may be to supply the heat at a constant rate or according to a time-dependent pattern. Therefore, the heating or cooking time according to such an embodiment may be predominantly determined by how long it would take for the system variable to attain the set point or, alternatively, how long it would take for such a variable to approach the set point within the preset limit. All the control member has to do is to monitor such a system variable and to decide whether the variable attains the set point or approaches the set point within the preset limit.

[242] In another exemplary embodiment of such an aspect of this invention, the control member may rather be arranged to adjust or decide the heating pattern which may complete the cooking by the set time or within the set interval, where the heating pattern may similarly involve the heating at a constant rate or the time-dependent or time- varying heating.

[243] Therefore and in one example, the control member may be arranged to calculate or estimate a constant rate of heat required to finish the cooking within the set interval. Because an amount of heat required to evaporate a given amount of the fluid or water is constant, such a control member may be able to estimate such a heating rate once an amount of the fluid to be evaporated is given, which may be accomplished by marking a level of the excess fluid to be evaporated using the input and/or control buttons as described herein. When the amount of the evaporated fluid may not be obtained, however, the control member may have to make an initial guess of a heating rate such as, e.g., a maximum rate, and then adjust the heating rate by monitoring a decrease in the mass (or level) of the food inside the container over time. It is to be understood that dimensions of the container, more particularly, a lateral dimension thereof may become a critical factor in estimating such a heating rate when the set point is provided as the set level. In such a case, the grill control system may allow the user to provide such dimensions of the container to the control member. In the alternative, the grill control system may also allow the user to select one of multiple preset container shapes, as exemplified in FIG. 5 which shows a schematic diagrams of exemplary containers which have different cross-sections according to the present invention. It may happen, however, that such heating rates calculated or estimated by any of the

above examples may not be accurate enough to complete the cooking by the set time or within the set interval. Therefore, the control member is arranged to monitor the heating rate as well as changes in the mass or level of the food inside the container and to make midway corrections if necessary. In another example, the control member may also be arranged to calculate or estimate a time-dependent or time-varying heating pattern to finish the cooking by the set time or within the set interval. In these examples, the control member may be arranged to monitor the food level inside the container and/or to monitor the food temperature in order to adjust the heating pattern.

[244] It is expected that determining an optimal heating pattern to finish the cooking by the set time or within the set interval may be a mathematically underdetermined problem, i.e., a number of constraints may be less than a number of unknowns to be determined such as, e.g., how many different heating rates will be employed, what are durations of each of such heating rates, and so on. It is appreciated in the last two embodiments of this aspect of the invention, therefore, that the grill control system may provide the user with an option of selecting one of multiple preset heating patterns such as, e.g., high-medium (i.e., an initial high heating rate which is followed by a medium heating rate), medium-high (i.e., a reverse of the high-medium), high-low (i.e., an initial high heating rate and then a low heating rate), low-high (i.e., a reverse of high-low), medium- low, low-medium, high-medium- low (i.e., an initial high heating rate followed by a medium heating rate which is then followed by a low heating rate), medium-high-low, and so on. When the user selects multiple different heating rates for the cooking, durations of heating rates may be determined by various algorithms. First, the control member may be arranged to assign fixed subintervals to each of the heating patterns, where such subintervals may be same or different. When the set point is provided as the set time or interval, the control member may also be arranged to assign a subinterval to each heating rate, in which a duration of such a subinterval may be obtained by dividing the set interval by a number of different heating rates. In the alternative, such a control member may be arranged to assign different subintervals to each heating rate according to a preset pattern. Secondly, the grill control system may be arranged to allow the user to decide each duration of each heating pattern, where the user may type in desired intervals or select a preset value from multiple choices. When desirable, the grill control system may also allow the user to create his or her own heating rates, heating ranges (e.g., highest, higher, high, medium, low, lower, lowest, and so on), and/or durations therefor and/or to create his or her own sequences of such heating rates.

[245] It is also to be understood in all of the above embodiments of the same aspect of this invention that, in many circumstances, an entire or at least a portion of the fluid has to be boiled before adding the ingredients thereto. When the heating pattern involves any

initial heating rates other than the high setting in these circumstances, the result will be the cooking time which is extended and wasted with no apparent benefit. Accordingly, the grill control system may be arranged to provide the user with an option that estimations or calculations of various set points such as, e.g., the set time, set interval, and set heating rate, may be performed accounting for the initial period required for the fluid to boil.

[246] As described above, the control member receives the sensing signals from various sensors of the sensor member and controls various operations of the grill control system. Such sensors may be arranged to monitor and to generate the sensing signals continuously so that the control member may also supervise the operations of the grill control system and correct any setting when the operations may deviate from intended settings and/or ranges. In the alternative, the sensors may generate such sensing signals intermittently, e.g., at fixed or variable intervals. Such an embodiment may be useful in monitoring the system variables during an initial phase of cooking where nothing significant happens. In another alternative, the control member may be arranged to manipulate the above sensing intervals or frequency as well as a number of such sensors and/or their types generating the sensing signals. Such a control member may also be arranged to adaptively adjust the sampling frequency in different portions of the cooking such as, e.g., the initial phase from an onset of cooking until the food begins to boil, a boiling phase from an onset of boiling, and so on. In addition, the control member may adjust the sampling frequency depending upon the shape of the container so that the sensors may generate the sensing signals more often particularly when the lateral dimension of the container decreases as the cooking proceeds. As long as the control member may control various phases of the cooking, detailed sampling frequency is not generally material to the scope of the present invention.

[247] In another aspect of the present invention, the foregoing sensors may be disposed in various locations on, below, around, inside, and/or outside various parts of a grill in order to monitor or sense various system variables and/or parameters of the grill control system. Following FIGs. 6 A through 6H represent exemplary dispositions of such sensors over, on, around, under, below, between, inside or outside of various parts of a conventional grill. It is appreciated in all of such figures that a grill control system operatively couples with at least a port of such a grill, however, that only selected sensors of its sensor member are included in those figures for ease of illustration. It is also appreciated that such figures are generally directed for various mass sensors but that other sensors of the sensor member may also be similarly disposed.

[248] In one exemplary embodiment of this aspect of the invention, FIG. 6A is a schematic diagram of an exemplary sensor member disposed apart from a frame and heating element of a grill according to the present invention. An exemplary conventional grill

generally defines a top 35 over which a heating element 33 is disposed so as to generate heat energy by burning gas thereby and/or flowing electric current therethrough. An annular rectangular frame 31 is then movably disposed over the top 35 and around the heating element 33. The frame 31 also defines multiple supports 32 arranged to support a container disposed thereon. A grill control system 30 is op- eratively coupled to the grill, although only sensors 34 of the grill control system 30 are shown in the figure for ease of illustration. For example, four mass sensors 34 are symmetrically disposed in each corner of the frame 31, in particular, inside the frame 31 or between the frame 31 and heating element 33. It is appreciated that an exact number of the mass sensors 34 may vary so that a single mass sensor 34 may also suffice as long as such a sensor 34 may monitor any mass disposed thereover. It is also appreciated that top surfaces of such mass sensors 34 may be arranged to be at least slightly raised above supports 32 so that a container may touch the top surfaces of the sensors 34 and to exert gravitational force thereto.

[249] In another exemplary embodiment of such an aspect of the present invention, FIG. 6B show a schematic diagram of another exemplary sensor member disposed on or over a heating element of a grill according to the present invention. An exemplary conventional grill and its frame 31 of FIG. 6B are similar or identical to that of FIG. 6A. However, a single mass sensor 34 is disposed over a top part of a heating element 33 and a top surface of such a sensor 34 is similarly arranged to be at least slightly raised above supports 32. It is to be understood that the heating element 33 of this embodiment has to be constructed to bear a significant mechanical load in order to endure a weight of a container as well as food contained therein.

[250] In another exemplary embodiment of such an aspect of the present invention, FIG. 6C shows a schematic diagram of another exemplary sensor member implemented on or over a frame according to the present invention. An exemplary conventional grill and its heating element 33 of FIG. 6C are similar to or identical to that of FIG. 6A. However, four mass sensors 34 are disposed on or over an annular rectangular frame 31 and in each corner thereof. Similar to those of FIGs. 6 A and 6B, the sensors 34 are arranged that their top surfaces are raised beyond supports 32 in order to receive the masses of the container and food contained therein. It is appreciated that the sensors 34 of such an embodiment may require proper electrical connection to the control member of the grill control system 30, in which such connection may be implemented from the sensors 34 to the control member through the frame 31 and a top 35 of the grill. In particular, in order to maintain the frame 31 to be detachable or removable from the top 35 for cleaning or other purposes, the electrical contact between the frame 31 and top 35 may preferably be provided to be detachable such that such contact is formed when the frame 31 is disposed over the top 35 but opened when the frame 31 is

removed therefrom.

[251] In another exemplary embodiment of such an aspect of the present invention, FIG.

6D shows a schematic diagram of another exemplary sensor member which is disposed on or over a support of a frame of a grill according to the present invention. An exemplary grill and a heating element 33 of FIG. 6D are similar or identical to those of FIG. 6A. A grill control system 30 similarly includes four sensors 34 over or on an annular rectangular frame 31 and, in particular, not directly over a frame 31 but over each support 32. Therefore, when the container is disposed over the grill, its mass is directly exerted to such sensors 34. It is appreciated that such sensors 34 may include electrical connection similar or identical to those described in conjunction with FIG. 6C. In addition, it is appreciated that such sensors 34 of FIGs. 6C and/or 6D may be arranged to be mechanically and/or electrically releasably coupled to the frame 31 and/ or support 32 or, in the alternative, may form an unitary article with such a frame 31 and/or support 32.

[252] In another exemplary embodiment of such an aspect of the present invention, FIG. 6E shows a schematic diagram of another exemplary sensor member placed under, below or beneath a frame of a grill according to the present invention. An exemplary grill, a frame 31 as well as a heating element 33 thereof are similar or identical to those of FIG. 6A. A sensor member includes four mass sensors 34 which are disposed under the frame 31 or between the frame 31 and a top 35 of the grill. Therefore, such sensors 34 are arranged to monitor and sense a total mass disposed over the frame 31 as well as a mass of the frame 31 itself. Such an embodiment may offer the benefit of implementing the mass sensors 34 away from the frame 31 and heating element 33 of the grill such that the user may handle the frame 31 and heating element 33 with the same care and attention he or she pays to conventional frames and heating elements. It is appreciated that the sensors 34 may be disposed through various mechanical couplings with different parts of the grill. For example, such sensors 34 may be fixedly or releasably coupled to the top 35 of the grill. In another example, the sensors 34 may rather be fixedly or releasably coupled to the frame 31. As long as such sensors 34 may properly monitor the mass of the container, food, and frame 31 itself, detailed mechanical coupling of such sensors 34 is generally not material to the scope of the present invention.

[253] In another exemplary embodiment of such an aspect of the present invention, FIG. 6F shows a schematic diagram of another exemplary sensor member disposed on or over a top of a grill according to the present invention. Unlike its counterparts of the above figures, a heating element 33 of the grill is disposed below, under or beneath a top 35 of the grill, whether or not directly contacting the top 35. Accordingly, the container is to be directly disposed over or on the top 35 of the grill, while the heating

element 34 delivers heat energy to the container through the top 35. The grill also defines a bottom 36 which may be mechanically coupled to and support the top 35 thro ugh one or more vertical supports 37. Depending upon detailed designs of the grill, such supports 37 may be sides of a body of the grill, while the top 35 and bottom 36 respectively correspond to a top surface and a bottom surface of the body. An exemplary electrical heating element 33 includes a lead 39 through which electric current is provided thereto. The heating element 33 is generally disposed between the top 35 and bottom 36 but preferably closer to the top 35 so as to enhance an efficiency in delivering heat energy. Multiple mass sensors 34 are disposed on or over the top 35 in an arrangement such that the container is disposed over at least one of such sensors 34 and to exert its mass as well as that of food contained therein. Similar to other those of other embodiments, such sensors 34 may be fixedly or releasably coupled to the top 35.

[254] In another exemplary embodiment of such an aspect of the present invention, FIG. 6G shows a schematic diagram of another exemplary sensor member disposed under, below or beneath a top, but over a heating element of a grill according to the present invention. A conventional grill and its heating element 33 of FIG. 6G are typically similar or identical to those of FIG. 6F. A sensor member, however, includes four mass sensors 34 disposed immediately under a top 35 but over end portions of supports 37 such that any mass disposed over the top 35 will exert a gravitational force onto such sensors 34. It is appreciated that such sensors 34 may be fixedly or releasably coupled to a bottom surface of the top 35 or to top ends of the support 37. As far as such sensors 34 may bear the mass of a container and food contained therein, exact modes of mechanical coupling of such sensors 34 is not material to the scope of the present invention.

[255] In another exemplary embodiment of such an aspect of the present invention, FIG. 6H shows a schematic diagram of another exemplary sensor member disposed under a heating element and over a bottom of a grill according to the present invention. A conventional grill and its heating element 33 of FIG. 6H are similar or identical to those of FIG. 6F, and mass sensors 34 of FIG. 6H are also similar or identical to those of FIG. 6G, except that such sensors 34 are disposed immediately over a bottom 36 and below supports 37 of the grill. Such sensors 34 may further be fixedly or releasably coupled to a top surface of the bottom 36 or bottom portions of the supports 37.

[256] Configurational and/or operational variations and/or modifications of the above embodiments of the exemplary systems and various modules thereof described in FIGs. 6A through 6H also fall within the scope of this invention.

[257] First of all, it is to be understood that dispositions of various sensors described heretofore and hereinafter equally apply to any type of grills regardless of their energy

sources. Therefore, detailed disposition of such sensors described in the context of gas grills may also equally apply to other grills using electric current as their energy source.

[258] Secondly, detailed configuration such as shapes, sizes, and arrangements of various parts of the grill such as, e.g., their frames, supports, tops, and/or bottoms may vary from one to another. It is to be understood, however, that such detailed configuration of the grill is generally not material to the scope of the present invention, as long as the foregoing sensors may be disposed in proper locations and monitor intended system variables.

[259] The foregoing mass sensors may be disposed in other locations, e.g., above, over, on, below, under, between, inside or outside various parts of the grill. For example, such mass sensors may be disposed under the heating element, between the frame and the support, along middle portions of the supports, and the like. As long as at least one of such sensors may be arranged to bear the mass of the container and/or food disposed over the grill, exact disposition of such mass sensors may not be material to the scope of the present invention.

[260] Other sensors of the sensor member such as, e.g., level sensors, temperature sensors, time sensors, combustion detecting sensors, and the like, may similarly be disposed in the above locations, although exact locations thereof may vary depending upon which system variables such sensors are to monitor and sense. For example, the level sensors are generally disposed inside the container so that the user may mark the levels of food of interest. Therefore, the level sensors may be releasably disposed over the top of the grill and be inserted into the container as necessary. Alternatively, such a level sensor may be disposed external to the container and arranged to assist the user in estimating various levels without having to be immersed into the container, where an exemplary embodiment of such a sensor has been disclosed in FIG. 4. When desirable, such level sensors may be replaced by other sensors which may estimate a level of food inside the container from the known mass of food therein and an approximate density of such food.

[261] The temperature sensors may similarly be disposed in various locations depending upon which temperature to measure. When the sensor is to measure temperature of the heating element such as, e.g., flame temperature of the gas heating element and/or surface temperature of the electric heating element, the temperature sensor may be preferably disposed near the heating element, inside a flame, on the surface of heating coils, and so on. Alternatively, non-contacting temperature sensors may be disposed at a distance from the heating element and monitor a color of the flame and/or surface of the coils. To measure temperature of the container, such sensors may preferably be disposed around or on a wall of the container. It is expected that temperature

differences may exist along different parts of the container, particularly between a part containing the food and another part which does not. In addition, temperature of a bottom part of the container may be unjustly biased due to thermal radiation from the flame or heating coils. Accordingly, it may be desirable to obtain an average temperature of the container when measuring temperature in a single location of the container may introduce bias or errors. When the temperature sensor is to measure temperature of the food, such a sensor may be detachably disposed on the top of the grill such that the user may readily insert such a sensor into the food. Alternatively, the temperature sensor may be kept inside the container while being releasably or fixedly coupled thereto. In another alternative, such a sensor may be disposed around an edge of the container and monitor the temperature of steam or vapor emitting out of the container from which the control member may estimate the temperature of food. It is appreciated that the foregoing temperature sensors may be arranged to form various mechanical couplings with various parts of the container or grill. For example, such a sensor may include at least one mechanical coupler which is to releasably couple with such parts of the container or grill. When desirable, the container or grill may also include at least one matching coupler so as to facilitate the mechanical coupling therebetween. Alternatively, such a sensor may include a magnet and couple with such parts of the container or grill by magnetic attractive force.

[262] As described hereinabove, the flow sensors are generally disposed along various conduits of the energy sources and, accordingly, not directly on or over the frame, support, top, and/or bottom of the grill. The combustion detection sensors are to measure substances formed by combustion of food inside the container. Therefore, such sensors are preferably disposed around edges of the container to detect such substances. Such combustion detecting sensors may be replaced by the temperature sensors which may regard the temperature of the steam, vapor, and/or container exceeding a preset limit as combustion. The heat sensors may also be disposed near or over the heating element in order to monitor an amount of heat generated by the heating element. Such heat sensors may be replaced by the flow sensors, in which the control member may estimate the amount of heat generated by such a heating member from an amount of the energy source supplied thereto and from an amount of heat generated by an unit amount of the energy source. The time sensors are to measure time or intervals of time and, therefore, may be disposed in any desirable locations.

[263] The sensor member of the grill control system of this invention may also include other auxiliary sensors. One example is a position detecting sensor which operatively couples with the flow control switch of the grill and monitors a position of such a switch arranged to move between an off position and at least one open position thereof. Another example is a spill sensor which may be arranged to be disposed near the

container and to monitor whether or not any food may spill from the container. In general, any sensor of the grill control system may be arranged to couple with other members or units of such a system other than the control member when desirable. For example, the position detecting sensor may operatively couple with the flow sensor to confirm whether or not the energy source may be actually supplied to the heating element. The sensor member may further include other sensors as described in a pending U.S. Provisional Application, entitled, "Grill Safety Systems and Methods," filed by the same Applicant on April 19, 2004, and bearing the Serial Number of U.S. S.N. 60/563,418, an entire portion of which is to be incorporated herein by reference.

[264] It is appreciated that the sensor member may include one or more sensors of the same type so as to measure the same system variable. As exemplified in FIGs. 6A to 6H, one to four mass sensors may be used to measure various masses and an exact number of the mass or other sensors may be generally immaterial to the scope of this invention as long as such sensors may be able to monitor the intended system variables. When multiple sensors may be used in order to measure the same system variable, such sensors may also be arranged in almost any arbitrary configuration as long as such a configuration does not prohibit and/or degrade normal operations of such sensors. Accordingly, such sensors may be disposed in a symmetric or asymmetric arrangement, on the same or different levels, and the like. In addition, different types of sensors may be used to monitor the same system variable in order to improve accuracy of the measured variable as well as to provide redundancy in case one of such sensors may malfunction. When desirable, multiple sensors of different types may further be disposed in the same location, e.g., disposing the mass and temperature sensors on the top portion of the support of the grill, disposing the level and temperature sensors on an inner wall of the container, and the like.

[265] It is appreciated that various sensors may have to be disposed in locations severely exposed to heat generated by the heating element. Accordingly, such sensors may be properly insulated so as to prevent malfunction due to a harsh operating environment of high temperature and to prolong a life of such a sensor. In addition and as briefly discussed above, the grill control system may be provided with at least one calibration algorithm to check whether or not the sensors need to be replaced and/or to be calibrated.

[266] In another aspect of the present invention, a grill control system may include various control or input panels in order to enable the user to provide various control or input signals. Following FIGs. 7A through 7F depict exemplary embodiments of such control or input panels. It is to be understood that distinction between an input panel (and its input buttons) and a control panel (and its control buttons) may not be material

to the scope of the present invention, for a main function of such panels may be to allow the user to provide various signals which are to be ultimately used by the control member in controlling various operations of the grill and/or grill control system. Accordingly, it is also appreciated that exact routes of such signals generated by such control or input buttons toward the input member and/or control member) is not material to the scope of the present invention. It is appreciated that the following figures describe various control and/or input panels of the grill control system for a grill with four heating elements but that such exemplary embodiments may equally apply to other grills including more or less heating elements.

[267] In one exemplary embodiment of this aspect of the invention, FIG. 7A is a schematic diagram of an exemplary control panel having a pair of individual set buttons for each heating element according to the present invention. A control or input panel 40 (to be referred to as a "control panel" hereinafter) includes four flow control switches 41 each of which is arranged to regulate an amount of the energy source supplied to a corresponding heating element (not shown in the figures). The control panel 40 also includes an optional display panel 42 arranged to display various visual signals related to various input, output, and/or control signals supplied by the user, monitored by the sensors, calculated by the control member, and the like. A pair of control buttons 44, 45 may also be provided adjacent to each flow control switch 41, where a top one corresponds to an initial point button 44, while a bottom one corresponds to a set point button 45. More particularly, such an initial point button (or an "initial button" hereinafter) 44 is arranged to generate an initial control signal upon being manipulated by the user and then to deliver such a signal to the control member. Similarly, such a set point button (or a "set button" hereinafter) 45 is arranged to generate a set control signal upon being manipulated by the user and to deliver such a signal to the control member. Based on these initial and set signals, the control member may increase, maintain, reduce, or terminate the supply of the energy source to the heating element.

[268] In another exemplary embodiment of this aspect of the invention, FIG. 7B shows a schematic diagram of another exemplary control panel including a composite set button for each heating element according to the present invention. An exemplary control panel 40 of FIG. 7B may be generally similar to that of FIG. 7A, except that initial and set buttons 44, 45 are clustered and close to each other such that the user may manipulate either of such buttons 44, 45 without having to move his or her fingers. Such buttons 44, 45 may also be arranged to form an unitary article such that the user may activate one or the other by manipulating such buttons 44, 45 in different directions, by applying forces having different intensities to such buttons 44, 45, by applying similar or same manipulations and alternatingly activating such buttons 44, 45, by manipulating different portions of such buttons 44, 45, and the like. Other con-

figurational characteristics of the control panel 30 of FIG. 7B are generally similar or identical to those of FIG. 7A.

[269] In another exemplary embodiment of this aspect of the invention, FIG. 7C shows a schematic diagram of another exemplary control panel with individual set buttons and a selector for each block of heating elements according to the present invention. In contrary to those of FIGs. 7A and 7B, four flow control switches 41 of FIG. 7C are clustered into two groups, i.e., a left group and a right group. A control panel 40 includes two selectors 46 each of which is positioned between two flow control switches 46 of each group and arranged to rotate, move or otherwise point one of two switches 46 in its group. Next to each selector 46 are disposed an initial button 44 and a set button 45 which are similar or identical to those of FIGs. 7 A and 7B. Accordingly, the user may choose a specific heating element by rotating, moving or otherwise selecting such an element and then manipulate one or both of the buttons 44, 45 to mark various initial and/or set points by generating the initial and/or set control signals, respectively. Other configurational characteristics of the control panel 30 of FIG. 7C may be generally similar or identical to those of FIGs. 7 A and 7B.

[270] In another exemplary embodiment of this aspect of the invention, FIG. 7D shows a schematic diagram of another exemplary control panel with central set buttons and a central selector according to the present invention. An exemplary control panel 40 of FIG. 7D may be generally similar to that of FIG. 7C, except that such a control panel 40 includes a single selector 46, a single initial button 44, and a single set button 46. Accordingly, the user may choose a specific heating elements out of four and manipulate the single initial and/or set buttons 44, 45 in order to generate the initial and/or set control signals. In this context, the embodiment of FIG. 7D is a more integrated control panel than that of FIG. 7C. Other configurational characteristics of the control panel 30 of FIG. 7D may be generally similar or identical to those of FIGs. 7A to 1C.

[271] In another exemplary embodiment of this aspect of the invention, FIG. 7E shows a schematic diagram of another exemplary control panel having a central composite set button and a selector for all heating elements according to the present invention. An exemplary control panel 40 of FIG. 7E may be generally similar to that of FIG. 7D, except that an initial button 44, a set button 45, and a selector 46 are all clustered to form a single composite button. These different parts 44, 45, 46 may be arranged to be separate articles but to be shaped and/or sized to movably fit onto each other such that the user may manipulate each button 44, 45 or selector 46 to generate different input and/or command signals. In one example, the selector 46 may be arranged to be raised above the buttons 44, 45 in order to help the user to select one of the heating elements, and hemispherical buttons 44, 45 are disposed around the selector 46 to allow the user

to generate desired control signals. In the alternative, the composite button may also be arranged to form an unitary article such that the user may activate one or the other by manipulating the composite button in different directions, by applying forces of different intensities to the composite button, by applying similar or same manipulations thereto and alternatingly activating different parts of the composite button, by m anipulating different portions of the composite button, and the like. Other config- urational characteristics of the control panel 30 of FIG. 7E are generally similar or identical to those of FIGs. 7A to 7D.

[272] In another exemplary embodiment of this aspect of the invention, FIG. 7F shows a schematic diagram of another exemplary control panel having a central selector and a pair of central arrow keys according to the present invention. An exemplary control panel 40 of FIG. 7F may be generally similar to that of FIG. 7E such that an initial button and a set button are clustered to form a single point button 48 and that a selector 46 is concentrically disposed external to and around such a point button 48. A control panel 40 also includes a pair of arrow keys 47A, 47B which are arranged to allow the user to adjust various settings. More particularly, the user may more, rotate or otherwise select one of four heating elements, manipulate the point button in order to select whether an input or control signal may correspond to an initial or set control signals, and then manipulate the arrow keys 47A, 47B in order to establish such signals to desired level. Other configurational characteristics of the control panel 30 of FIG. 7F are generally similar or identical to those of FIGs. 7A to 7E.

[273] Configurational and/or operational variations and/or modifications of the above embodiments of the exemplary systems and various modules thereof described in FIGs. 7A through 7F also fall within the scope of this invention.

[274] First of all, such buttons and/or selectors of various control panels (to be collectively referred to as "buttons" hereinafter) may be arranged to have various shapes and/or sizes as far as they may be disposed on the control panel and allow the user easy distinction therebetween. To this end, such buttons may be color-coded, provided with different textures, and so on. Similarly, such buttons may be disposed in various arrangements on the control panel. In particular, the clustered buttons may be disposed between as well as adjacent to those flow control switches of the corresponding group of the switches in order to prevent or minimize confusion on the part of the user.

[275] Secondly, such buttons may be arranged to be activated (i.e., to generate intended control or input signals) by various manipulation by the user. For example, such buttons may be arranged to be rotated, pivoted, translated, pushed, pressed, pulled, touched, and the like, such that the user may be able to activate and/or deactivate such buttons. When desirable, such buttons may also be arranged to make audible signals and/or to emit visible signals in order to inform the user that such manipulation is ef-

fectively received thereby and delivered to the control member.

[276] It is appreciated that various buttons and their operational characteristics described in each of the above embodiments may be used in another embodiment interchangeably. Accordingly, a certain feature described in one of such embodiments may be equally applied to other embodiments, unless otherwise specified.

[277] In another aspect of the present invention , a grill control system is arranged to monitor various system variables and to prevent overcooking or combustion of food due to excessive heating thereof.

[278] In one exemplary embodiment of such an aspect of the present invention, the control member may be arranged to monitor various temperatures and to detect therefrom overcooking and/or burning of the food inside the container. As described in FIG. IA, a general time course of cooking includes a first gradual increase in a temperature of the food during an initial cooking phase, a relatively constant temperature near or above a boiling temperature of the fluid during a intermediate phase of boiling, and a final gradual increase in the food temperature during an overcooking and/or combustion phase after all the fluid in the food is evaporated and when the food begins to burn. Based on this natural course of cooking, various temperature sensors may be arranged to monitor various temperatures, while the control member may be arranged to detect burning or combustion of the food or to detect overcooking of the food in advance before such burning or combustion may take place based on various detecting algorithms. As described above, such temperature sensors may measure various temperatures such as, e.g., that of the food, those of various parts of the container, those of the steam or vapor emitting out of the container, and the like. Accordingly, the control member may be arranged to operate based upon different detecting algorithms depending upon which temperature is to be measured using those sensors.

[279] In one example, the control member may be provided with a set temperature of the food which may be factory installed or set by the user. Thereafter, such a control member is arranged to regard any temperature of the food, container, steam, and/or vapor over the corresponding set value as an onset of overcooking or combustion. It is appreciated that the set temperature is generally selected to be slightly higher than the boiling temperature of the fluid. However, because the boiling temperature tends to increase during the boiling phase due to thickening or condensing of such fluid, a care should be taken in selecting such a set value not too low so as to prevent immature cooking, but at the same time not too high in order to prevent overcooking.

[280] In another example, the control member may be arranged to monitor a temporal profile of such a food temperature, more particularly, after an end of the initial cooking phase. Such a control member is arranged to follow up a change in the temperature over time during the boiling phase, and to regard any sudden temperature change

which exceeds beyond a preset limit as an onset of overcooking or combustion. It is well known that a heat capacity of the most common fluid for cooking, i.e., water, is generally greater than that of any other ingredients and, therefore, it is expected that the temperature change over an unit time after the boiling phase would be typically greater than that during the boiling phase, assuming that the heat energy is provided at the same rate. Accordingly, the control member may be arranged to obtain the rate of change in temperature during the boiling phase and to detect the change in temperature which is greater than that during the boiling phase by a preset limit or a preset ratio. In the alternative, the user may be allowed to provide such a preset limit or ratio as well when it may be more reliable and/or safer to do so.

[281] In another exemplary embodiment of this aspect of the present invention, the control member is arranged to monitor various masses placed over the grill and/or various levels inside the container and to detect therefrom overcooking and/or burning of such food. As depicted in FIG. IB, a time course of cooking generally includes a relatively constant mass of food during an initial cooking phase, a gradual decrease in the food mass during an intermediate phase of boiling, and then another gradual decrease in the food mass during an overcooking or combustion phase after all the fluid is evaporated from the food and when the remaining food begins to burn. Based upon this natural course of cooking, various mass sensors may be arranged to monitor various masses, and the control member may be arranged to detect food burning or combustion and/or to detect overcooking of the food in advance before such burning or combustion may take place based upon various detecting algorithms. As described above, such mass sensors may measure various masses such as, e.g., that of the container with or without the food, that of the food, that of the fluid, and so on. Therefore, the control member may be arranged to operate based upon different detecting algorithms depending upon which mass may be measured by those sensors.

[282] In one example, the control member may be given a mass of the ingredient which is measured by the mass sensor or estimated by the user. Thereafter, such a control member may be arranged to regard any food mass below a corresponding preset limit as an onset of overcooking or combustion. It is appreciated that the preset limit may be typically selected to be slightly higher than an actual mass of the ingredients, for almost all ingredients may contain some fluid therein. When the ingredients are dry substances such as grains or when it is desirable to be conservative, such a preset limit may also be chosen to be equal to or slightly less than the overall mass of such ingredient. In any case, a care should be taken in selecting the preset limit not too low i n order to prevent immature cooking, but at the same time, not too high in order to prevent overcooking.

[283] In another example, the control member may be arranged to monitor a temporal

profile of such a food mass, more particularly, after an end of the initial cooking phase. Such a control member may be arranged to follow up a change in the food mass over time during the boiling phase, and to regard any sudden mass change of which the rate may deviate from that of the boiling phase as an onset of overcooking or combustion. Because the heat capacity of the fluid or water is generally greater than that of most ingredients, it is expected that the change in mass over an unit time after the boiling phase would be typically different from than that during the boiling phase, e.g., greater or less than the rate during the boiling phase depending upon enthalpy requirements to burn the ingredients, assuming that the heat energy is provided at the same rate. Accordingly, such a control member may be arranged to assess the rate of change in the food mass during the boiling phase and then to detect such a change in the food mass which is different from that during the boiling phase by a preset limit or a preset ratio. Alternatively, the user may also be allowed to provide such a preset limit or ratio when it may be more reliable and/or safer to do so.

[284] In another exemplary embodiment of this aspect of the present invention, the control member is arranged to detect presence or absence of specific substances and to detect therefrom overcooking and/or burning of the food. In this embodiment, the combustion detecting sensor is arranged to detect the presence of specific substances which are commonly generated by combustion of the food, and to detect the overcooking therefrom. In general, such an embodiment may correspond to the last line of defense and, therefore, may be used in conjunction with one or more of the previous embodiments. Further details of such an embodiment is provided in a co-pending U.S. Provisional Application, entitled ?rill Safety Systems and Methods," which has been filed on April 19, 2004, by the same Applicant and bears the Serial Number of U.S. S.N. 60/563,148, an entire portion of which is to be incorporated herein by reference.

[285] It is appreciated that the control member according to the same aspect of the present invention is arranged to take one or more of the aforementioned control actions upon detecting the overcooking or combustion of food. However, it is expected that the food temperature or mass may fluctuate over the course of cooking, and assessing the very moment where the food temperature and/or food mass may deviate from the preset limit as the onset of overcooking may prove to be inaccurate and result in a false alarm in some cases. Accordingly, it may be preferred for the control member to assess the onset of overcooking not from a single measurement but from an average of the food temperature or mass over a preset period of a sampling interval. Alternatively, the control member may be arranged to issue a warning or alarm and to wait for the user input for a preset period of time. Unless the user confirms a false alarm, the control member may be arranged to proceed to take the control actions as described above.

[286] It is also appreciated that sensitivity of the temperature and/or mass sensors may be important in assessing the onset of overcooking with at least minimal accuracy. For example, any change in the food temperature from the onset to the end of the boiling phase may amount to a few, several, and at most ten degrees Celsius. In addition, any mass change from the end of the boiling phase to the onset of overcooking may amount to a few or several grams. More importantly, the mass sensor may have to deal with a dead weight of the container. Accordingly, the control member may be arranged to take account of possible limitations in such sensitivities of various sensors. In addition, all of the foregoing exemplary embodiments are based on the assumption that the heating rate is maintained constant. In contrary, when the heating element supplies heat to the food according to the time-dependent heating pattern, the control member is accordingly arranged to take account of such a pattern as well.

[287] Considering a grave consequence of overcooking or combustion of food, the aforementioned algorithms of detecting the food overcooking may have to be as integrated as possible to minimize the false alarm. To this end, the foregoing algorithms may also be used in combination so that the control member may be able to make a more accurate assessment based upon multiple heterogeneous results which are obtained by multiple, different sensors which monitor multiple, different system variables. It is to be understood that a conservative strategy may be preferred in designing such algorithms to any more efficient algorithms at the cost of accuracy.

[288] When the grill control system employs the set mass as the set point, the control member has to take account of the container, i.e., a mass of the container, for every cooking requires the container. The above mass sensors, however, are arranged to monitor the mass disposed thereon, regardless of whether the container may be empty or full of food. Accordingly, in another aspect of the present invention, the control member may be arranged to compensate the mass of the container as well as to obviate the effects of the container mass in establishing the set mass and/or calculating the set mass from other masses.

[289] In one exemplary embodiment of this aspect of the present invention, the mass of the container may be measured a priori and used during cooking. For example, the user may provide the masses of the containers which he or she frequently uses for cooking to the storage unit of the control member. The user may measure the masses of the containers simply by disposing each container on the mass sensor, and store the measured mass in the storage unit. When desirable, the user may also assign a number to each measured container such that the control member may be able to retrieve the mass of a specific container during cooking when the user simply enters the assigned number.

[290] In another exemplary embodiment of this aspect of the present invention, the control

member may be arranged to shift its zero scale to the mass of the container. For example, the user may place an empty container over the mass sensor before the cooking commences. After measuring the mass of the container, the user resets the mass sensor such that the mass sensor thereafter operates on a new zero scale which corresponds to the mass of the container. Accordingly, every measurement made by the mass sensor thereafter solely reflects the mass of the ingredients and/or fluid disposed inside the container, but not the mass of the container.

[291] The above embodiments of such an aspect of the present invention offers numerous benefits. First of all, the user does not have to deal with the container any more by compensating for the mass of such a container. Accordingly, the user may be able to readily assess the mass of the ingredients, fluid, and/or food and to make a quick decision. In addition, the control member may operate according to simpler algorithms which do not involve the mass of the container at all. Secondly, the user may be able to use as many containers as he or she desires during cooking without worrying about resetting the set points and/or providing other control signals. Without this algorithm, the user may not be able to move the food from one container to a different container during cooking, for each container has a different mass and any mass measured by the mass sensor corresponds the total mass of the food and the container. However, with this algorithm, the user may obtain the mass of the food regardless of which container he or she may use. Therefore, when the user desires to move the food to another container, all he or she has to do is to save the current settings such as, e.g., the set mass, the initial mass, the current mass, and the like.

[292] In another aspect of the present invention, a grill control system may be arranged to utilize both of the mass and level sensors so as to assess various set points using such sensors. For example, the user may forget to mark the set mass and/or level while he or she fills the container with the food. In another example, it may not be practical to mark the set mass and/or level while filling the container with the food, because only a portion of the food may be heated for a preset period and because the rest of the food may have to be added thereafter. Even in these cases, the control member may allow the user to revert such situations and to establish the set mass and/or level. In one example, the user may mark the total (or initial) level of the food using various buttons, without having to manipulate the mass sensor. The control member, however, automatically activates the mass sensor when the user marks the total level and, therefore, may measure the total mass of the food with or without the mass of the container. Thereafter, the user estimates and provides such a set level to the control member which then stores the set level. As cooking proceeds, the control member monitors the mass and/or level of the food, detects when such a variable reaches the set point, and then takes one or more of the above control actions.

[293] The grill control system of such an aspect of the present invention offers a few benefits. For example, the control member of the grill control system allows the user to establish various set points, even after he or she may place an entire portion of the food into the container and miss the chance of deciding the set points. More importantly, the control member allows the user to utilize advantageous features of the mass and level sensors. That is, the user resorts to the level sensor which is easier to use in establishing the initial and set points, but to the mass sensor to monitor the extent of cooking and to terminate the heating upon attaining the set point.

[294] In another aspect of the present invention, a grill control system may be arranged to receive a set ratio and/or set percentage from the user and to control heating operations of the grill accordingly. Similar to the above examples, the user may forget to mark the set mass and/or level while filling such a container with the food or it may not be practical to mark the set mass and/or level while filling such a container with the food. The control member of the grill control system allows the user to provide a set ratio and/or percentage as the set points, instead of an exact set mass or level, and to monitor the mass or height of the food. In one example, the control member may calculate the ratio or percentage of such a mass or height with respect to the initial mass or height, respectively, and detect a moment when the ratio or percentage reaches the set ratio or percentage, respectively. In another example, the control member may calculate the set mass or level from the initial mass or level and from the ratio or percentage, respectively. Thereafter, the control member may monitor the mass or level of the food and detect the moment when such a variable reaches the set point.

[295] The grill control system of such an aspect of the present invention offers a few benefits. For example, such a system is foolproof in the sense that there is only a slim chance for the user to type in or key in a wrong set point. Because all the user has to type in or select is a percentage between 0 and 100, it is very unlikely that the user may make a mistake, comparing with others where the user has to type in specific numbers for the set mass or level. In addition, such a grill control system may need a rather simple control panel with which the user may select his or her set point rather easily or readily, for the percentages never exceed 100.

[296] Configurational and/or operational variations and/or modifications of the above embodiments of the exemplary systems and various modules thereof described in FIGs. IA through 7F also fall within the scope of this invention.

[297] The control member may be arranged to be equipped with additional algorithms in order to meet various needs during cooking. In one example, the user may have to occasionally remove a container from the heating element or partly lift or tilt the container for various reasons. Without accounting for these actions, the control member may issue a false alarm such that the mass of the container or food contained

therein has attained the set mass and/or that the food is about to be overcooked. To avoid such false alarms, the control member may be arranged to request the user to confirm whether or not to keep the current settings or to cancel the current operation. In the alternative, the control member may instead include a hold button which is arranged to send a signal to the control member to maintain the current setting when activated by the user. In a similar but different example, the user may have to move the container from one heating element to another. Instead of requiring the user to repeat the steps to provide requisite set points and/or other control signals, the control member may be arranged to allow the user to transfer any settings provided to one heating element to another heating element just by pressing one or a few buttons.

[298] In more complicated cases, the user may have to add more ingredients and/or more fluid during the course of cooking due to his or her mistake or by necessity of the nature of the food. In one case, addition of such ingredients or fluid may not necessarily change the set point, and the control member may proceed its current control operations while resetting the initial point when necessary. However, in another case when addition of the ingredients or fluid changes the set point, the control member is arranged to receive a new set point from the user or sensor member while overhauling the previous control operations, and commence new control operations based upon the new set point. When it is not feasible to mark the new set point after adding such ingredients or fluids, the control member may be arranged to remember the previous settings, to assess the mass or level of the added ingredients or fluids, and to assess the new set point therefrom.

[299] In the foregoing, it is generally assumed that the set mass and level are to be greater than the mass and level of the ingredients but to be less than the mass and level of the food provided into the container before cooking. Although such a case would be a majority scenario for cooking in general, it may also happen that the set mass and level may have to be less than the mass and level of all the ingredients. One example is a case where the user has to prepare a thick and condensed liquid from the vegetables containing excess water. Another example is a case where the user has to thicken a liquid by heating and evaporating a certain amount thereof. Yet another example is a case where the ingredients such as diced vegetables may not be densely packed and, accordingly, form excess void spaces therebetween. Even when the user may add some water, a meniscus may be below a top of a pile of the loosely packed ingredients. In all of these cases, it may not be practical to first pour all of the ingredients and then mark the set mass or level, for the mass or level sensor will already indicate the mass or level which exceeds such a set point. Accordingly, the control member may be arranged to accept such a set point unconditionally or only after receiving a confirmation signal from the user.

[300] As described herein, various grill control systems of the present invention may be applied for a variety of applications. First of all, the grill control systems may be incorporated into various portable and/or stationary gas and/or electric grills, ranges, ovens, stoves, and/or other cooking appliances or equipment designed to provide heat energy to cook various foods. Such control systems may also be incorporated into various food-processing equipment which is designed to apply vacuum thereto with or without heating, thereby evaporating excess fluids from the foods. In addition, the control systems may be used in conjunction with various reactors and/or processors for non-food articles which may be capable of removing the excess fluids from the nonfood articles during chemical reactions and/or physical treatments of such articles. Such control systems may further be applied to various chemical reactors designed for chemical reactions of various reactants (including their phase changes) which may accompany changes in the mass and/or volume thereof. The grill control systems of the present invention may be incorporated into various conventional grills and marketed as integrated or intelligent grills. Alternatively, such grill control systems may be arranged to be retrofit into conventional grills.

[301] It is appreciated that when the grill control system of this invention is applied to the grills such as the stoves and ovens which receive the container inside their chambers and heat the foods inside the container by convection. In these grills, the mass sensors may be disposed over and/or under the bottom of the chambers or in other locations in which such sensors may measure the masses of the foods and/or containers. Other con- figurational and/or operational characteristics in such cases may be generally similar to those described hereinabove.

[302] It is to be understood that, while various aspects and/or embodiments of the present invention have been described in conjunction with the detailed description thereof, the foregoing description is intended to illustrate and not to limit the scope of the present invention, which is defined by the scope of the appended claims. Further embodiments, aspects, advantages, and/or modifications thereof are within the scope of the following claims.