Control system for cooking meat - uses ultrasonic and radiation measuring systems to determine size and surface temp. to control heat

The method of measuring the temperature of a piece of meat being roasted or grilled in an oven uses a contactless system. The temperature on the surface of the meat is measured by a suitable device, and the size of the piece of meat is measured by a second device. The measured values are entered into a calculator, and the output signals are used to control the roasting or cooking process. Where a flat piece of meat is being cooked, only its thickness is measured, using the distance between two carrier grids. The size can be measured by an ultrasonic echo system, and the surface temperature determined by infra red radiation.