Method of cleaning a roaster bowl employing electronic techniques for detecting boiling of water during steam cleaning operation
A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.
1. A method of steam cleaning a roaster bowl at any altitude of a location of the roaster bowl, comprising:
providing the roaster bowl, wherein the roaster bowl has an internal surface and sugar is adhered to the internal surface;
adding water into the roaster bowl;
placing a cover on a top of the roaster bowl;
heating the roaster bowl;
electronically determining, using a processor and a temperature sensor that senses a temperature of the water within the roaster bowl, whether the water within the roaster bowl has reached a boiling point at an altitude of a current location of the roaster bowl; and
after it is determined that the water within the roaster bowl has reached the boiling point, as determined in the electronically determining step, continue to heat the roaster bowl for a predetermined length of time in order to implement the steam cleaning of the roaster bowl,
wherein the step of electronically determining whether the water within the roaster bowl has reached the boiling point comprises:
monitoring, using the temperature sensor, temperatures of the water within the roaster bowl over a detection time threshold;
detecting a first temperature and a second temperature of the water within the roaster bowl over said detection time threshold;
ascertaining a variation of the temperature of the water within the roaster bowl over said detection time threshold by calculating a difference between the detected first and second temperatures;
comparing the ascertained variation with a predetermined temperature variation threshold; and
determining, by the processor, that the water within the roaster bowl has reached the boiling point based upon the ascertained variation is less than the predetermined temperature variation threshold.
2. The method of claim 1 , comprising:
counting a length of time of boiling upon electronically determining that the water within the roaster bowl has reached the boiling point at the altitude of the current location of the roaster bowl;
steam cleaning the internal surface of the roaster bowl and the cover while the water within the roaster bowl has reached the boiling point;
terminating heating of the roaster bowl when the counted length of time of boiling reaches the predetermined length of time; and
pouring out the water, with the sugar dissolved therein, from the roaster bowl after heating is terminated.
3. The method of claim 1 , comprising forming a steam vent between the cover and the roaster bowl upon carrying out the placing the cover on the roaster bowl.
4. The method of claim 3 , comprising venting through the steam vent at least some steam produced by the boiling of the water during said steam cleaning of the roaster bowl.
5. The method of claim 1 , comprising terminating heating of the roaster bowl when a temperature of the roaster bowl exceeds a predetermined shut-off temperature.
6. The method of claim 1 , comprising providing an over-temperature error signal to a user of the roaster bowl when the temperature of the roaster bowl exceeds a predetermined shut-off temperature.
7. The method of claim 5 , wherein the predetermined shut-off temperature is 250° F. or higher.
8. The method of claim 1 , wherein the predetermined length of time is 90 seconds.
9. The method of claim 1 , wherein the predetermined length of time is a length of time sufficiently high to break down the sugar adhered to the internal surface of the roaster bowl.
10. The method of claim 1 , wherein the predetermined length of time is a function of a number of uses of the roaster bowl to make food products since a prior steam cleaning of the roaster bowl has been carried out.
11. The method of claim 1 , wherein said detection time threshold is 15 seconds.
12. The method of claim 1 , wherein said detection time threshold is 30 seconds.
13. The method of claim 1 , wherein the predetermined temperature variation threshold is 5° F.
14. The method of claim 1 , wherein the roaster bowl has an outwardly extending pouring lip, the roaster bowl and the pouring lip having sugar adhered thereto;
wherein placing the cover on top of the roaster bowl comprises placing the cover on top of the roaster bowl at an orientation so that a steam vent is disposed adjacent to at least a portion of the pouring lip of the roaster bowl;
the method comprising:
venting, through the steam vent, steam produced during boiling of the water;
condensing some of the vented steam on the pouring lip;
dissolving sugar adhered to the pouring lip in the condensed steam; and
dripping the condensed steam with the dissolved sugar into the roaster bowl.
15. A method of steam cleaning a roaster bowl at any altitude of a location of the roaster bowl, comprising:
providing the roaster bowl to be cleaned having water therein;
placing a cover on a top of the roaster bowl;
heating the roaster bowl; and
electronically determining, using a processor and a temperature sensor that senses a temperature of the water within the roaster bowl, whether the water within the roaster bowl has reached a boiling point at an altitude of a current location of the roaster bowl; and
after it is determined that the temperature of the water within the roaster bowl has reached the boiling point, as determined in the electronically determining step, continue to heat the roaster bowl for a predetermined length of time in order to implement the steam cleaning of the roaster bowl,
wherein the step of electronically determining whether the water within the roaster bowl has reached a boiling point comprises:
monitoring, using the temperature sensor, the temperatures of the water within the roaster bowl over a period of time of at least 15 seconds;
detecting a first temperature and a second temperature of the water within the roaster bowl over said period of time;
ascertaining, using the processor and the temperature sensor, a variation of the temperature of the water within the roaster bowl over said period of time by calculating a difference between the detected first and second temperatures; and
determining, by the processor, that the water within the roaster bowl has reached the boiling point based upon the ascertained variation is less than 5° F.