Patent Description:
The effect of humidity during cooking on food quality, and on the effectiveness of the heat transfer processes occurring in an oven, is well known in the art. It is therefore desirable to accurately measure and control humidity within an oven, in order to optimize the quality and consistency of the food.

Domestic ovens cannot practically include sensors which require replacement or recalibration during their lifetime, which can typically be <NUM> - <NUM> years for a domestic oven. Furthermore, ovens are very hostile environments for sensors, with high temperatures (up to <NUM> in a pyrolytic oven), and volatile organic compounds (VOCs) including oils and fats which may be present in the vapor phase. These VOCs would foul a sensing surface very quickly and likely cause substantial errors and/or sensor failure. Accordingly, the invention seeks to provide a humidity sensor with a relatively long life despite the environment of an oven.

Still further, domestic appliances are typically mass-produced, meaning that any sensor systems must be very low cost. Another relevant factor is that ovens are used at a wide range of altitudes above sea level (<NUM> - <NUM>) and this should not affect the sensing system. Embodiments of the present invention therefore seek to make humidity sensors cost effectively and these should ideally be insensitive to altitude.

It is known to determine humidity from the slip in an induction motor coupled to a fan, taking into account measurements of gas temperature and pressure. Although this principle has potential, it has not found commercial success because the signal to noise ratio is poor and due to other effects, which were not fully appreciated. <CIT> discloses an asynchronous motor used in the process for determining the proportion of a gas constituent, especially water vapor, contained in a gas mixture. The asynchronous motor drives a delivery device for circulating the gas mixture that is used for treating foodstuffs. The difference between the rotational speed, occurring while the delivery device is driven, and the synchronous rotational speed, i.e. the slip, is used as a measure for the sought proportion of the gas constituent at respectively established pressure and temperature values of the gas mixture.

According to a first aspect of the invention there is provided an apparatus comprising a fan, an induction motor having a stator and a rotor, the rotor coupled to the fan, an electrical circuit configured to apply an AC current to a coil of the stator, a temperature sensor configured to determine the temperature of gas within the apparatus, a speed sensor configured to determine the speed of rotation of the fan, and a processing circuit configured to process the determined temperature of the gas, and the speed of rotation of the rotor, to thereby determine a measurement of the humidity of gas within the apparatus. The apparatus is an oven, configured to regulate the humidity within the oven responsive to the humidity measurement. The oven comprises an induction heater configured to evaporate water to controllably increase humidity within the oven. The apparatus comprises a main circulation fan and a secondary fan, wherein the fan which is coupled to the rotor is the secondary fan.

Typically, the processing circuit is configured to process the speed of rotation of the rotor to determine the slip, being the difference between the speed of rotation of the rotor and the synchronous speed of rotation of the rotor, and to use the slip to determine the humidity of the gas. The rotor is coupled to the fan and so the slip depends on the torque on the fan. Typically, the speed of rotation of the rotor is the same as the speed of rotation of the fan, where they are fixedly connected, and so the speed of rotation of the fan is the speed of rotation of the rotor, however the inclusion of some gearing mechanism between the rotor and the fan is not excluded. The speed of rotation of the rotor is typically determined by measuring the speed of rotation of the fan.

The synchronous speed of rotation of the rotor is the speed at which the magnetic field of the stator rotates, due to the AC current. In the case of an AC induction motor having P poles, expressed in RPM, the synchronous speed is given by: <MAT>.

Typically, the induction motor has <NUM> poles, but this is not essential. The actual rotational speed, N, is always < Ns due to slip, s: <MAT> with <NUM> ≤ s < <NUM>.

The slip is indicative of the load torque of the rotor which is related to the humidity of the gas. Thus, determination of this parameter, slip, enables the humidity of the gas to be calculated.

It may be that the induction motor is a shaded pole motor. In this case, it has been determined experimentally that the slip, s, varies with torque and that the relationship is close to linear. It is also known that:.

Accordingly, the humidity of the gas passing the fan can be determined from the slip provided that the gas temperature is also known. The temperature of the gas within the appliance is preferably the gas temperature at the fan. However, it is possible to measure the gas temperature elsewhere in the appliance (for example in the heating chamber) and to use that to infer the temperature of gas at the fan.

It may be that the apparatus is configured to determine the temperature of at least one coil of the stator. The apparatus may comprise a temperature sensor configured to measure the temperature of at least one coil of the stator. The apparatus may comprise a circuit which determines the temperature of at least one coil of the stator from the electrical properties of the at least one coil (e.g. resistance or reactance). This may be integrated into the circuit which applies the AC current. The method may comprise determining (e.g. measuring) the temperature of at least one coil of the stator.

The processing circuit may determine the measurement of humidity taking into account the determined temperature of the at least one coil of the stator.

We have found that the temperature of the stator can vary substantially and can have a significant effect on the relationship between speed and humidity with gas temperature. In some embodiments, the magnitude of the rate of change of slip with rotor temperature is greater than the magnitude of the rate of change of slip with gas temperature. Accordingly, by determining this temperature (which is an entirely separate determination to the temperature of the gas in the apparatus) a more accurate humidity measurement can be obtained.

Measurement of the temperature of the stator coil also enables the fan to be allowed to run at a higher torque, at which the signal to noise ratio (variation in slip with humidity) is greater.

The speed of rotation of the fan may be determined by a fan speed sensor. The fan speed sensor may comprise a Hall effect sensor or optical sensor which is fixed to the body of the appliance and a magnet or visible mark which rotates with the fan (e.g. on a thrower associated with the fan). The sensor generates a digital (pulse train) output which is not susceptible to analogue drift. This approach is low cost with no contact parts and so has a long lifetime.

The determination of the measurement of humidity may take into account a calibration factor related to the elevation above sea level, resistance of the bearings of the rotor and/or fan (which may change over extended time periods), and the mains supply voltage (typically corresponding to the voltage supplied to the coil). The calibration factor may be determined at first installation of the oven and/or periodically, by an automatic procedure (typically under the control of the controller).

The apparatus may be configured to switch off one or more heating elements of the appliance when a humidity measurement is being made. We have found that these can have a significant effect on the main supply voltage (due to their electrical load) which can effect humidity measurement.

It may be that the apparatus is configured so that slip varies by at least <NUM>, or by at least <NUM>, or at least <NUM>, at least <NUM>, or at least <NUM> between humidity of <NUM>% and <NUM>%, at constant gas and stator coil temperature. This arises when the apparatus is configured so that the torque which the fan must exert is sufficiently high. (In a prototype, slip varies by <NUM> between humidity of <NUM>% and <NUM>%.

The apparatus may be configured to determine the variation in slip with humidity by configuring of the fan. For example, one or more orifices may be provided in the gas flow circulation pathway, through which circulating gas passes, impelled by the fan. The shape and size of the orifices can be selected to provide the required flow resistance.

An oven has a heating chamber. The gas flow circulation pathway may extend from the heating chamber, through a gas conduit, past the fan, and back to the heating chamber.

The heating chamber may comprise one or more nozzles which direct gas which has been impelled by the fan, for example, nozzles in the roof of an oven chamber, which direct gas which has been impelled by the fan to impinge on food within the oven. The one or more nozzles may present significant flow resistance within the gas flow circulation pathway.

The main circulation fan impels gas movement around the gas circulation pathway. The secondary fan is provided for the purpose of humidity measurement. The main circulation fan may direct gas through a gas circulation conduit. The secondary fan may be located in a secondary gas chamber. The secondary gas chamber may receive gas from the gas circulation conduit, or the chamber, and/or output gas to the gas circulation conduit and/or the chamber. Gas may be diverted from the main circulation pathway through the secondary gas chamber for humidity measurement using the secondary fan. This is especially useful where the flow resistance of the gas circulation pathway varies significantly with the amount of matter (e.g. food) present in the chamber (e.g. oven chamber). For the secondary fan, the majority of gas flow resistance is typically provided by the inlet into and outlet from the secondary gas chamber.

For example, the humidity may be regulated towards a target humidity or to within a humidity range, which may vary during an operating program.

The induction heater may be switched on at the beginning of a cooking program to increase humidity (to increase mass transfer by convection) and is typically switched off when humidity exceeds a threshold and/or after a period of time. The induction heater may be provided on the base of the oven. It may heat water within a container introduced into the oven chamber in use.

The apparatus may comprise a controllable inlet through which ambient air may be selectively drawn into the apparatus to reduce humidity. The controllable inlet may be opened responsive to determining that the humidity exceeds a threshold or at a predetermined time or stage in a cooking program.

A second aspect of the invention provides a method of measuring the humidity of gas within an apparatus, the method comprising driving a fan, which is coupled to the rotor of an induction motor, by applying an AC current to the stator of the induction motor, determining the temperature of gas within the apparatus, determining the speed of rotation of the rotor and processing the temperature of the gas and the speed of rotation of the rotor to determine a measurement of the humidity of gas within the apparatus.

The method may comprise determining the temperature of at least one coil of the stator. Determining the measured humidity may comprise taking into account the determined temperature of the at least one coil of the stator. The speed of rotation of the fan may be determined by measuring the speed of rotation of the fan.

The determination of the measurement of humidity may take into account a calibration factor related to the elevation above sea level, resistance of the bearings of the rotor and/or fan (which may change over extended time periods) and mains supply voltage. The calibration factor may be determined at first installation of the oven and/or by an automatic procedure (typically under the control of the controller).

The method may comprise switching off one or more heating elements of the appliance while a humidity measurement is made.

It may be that the apparatus is configured so that slip varies by at least <NUM>, or by at least <NUM>, or at least <NUM>, or at least <NUM> between humidity of <NUM>% and <NUM>%, at constant gas and coil temperature.

The humidity within the chamber may be controlled responsive to the humidity measurement. For example, the humidity may be regulated towards a target humidity or to within a humidity range, which may vary during an operating program.

The method may comprise switching on an induction heater (e.g. at the beginning of a cooking program) to increase humidity (to increase mass transfer by convection). The method may comprise selectively opening a controllable inlet (e.g. by operating a valve) to draw air into the apparatus to reduce humidity.

Other principal features and advantages of the invention will become apparent to those skilled in the art upon review of the following drawings, the detailed description, and the appended claims.

An example embodiment of the invention will now be illustrated with reference to the following Figures in which:.

With reference to <FIG>, an oven <NUM> according to an exemplary embodiment of the disclosure not covered by the claims comprises an oven chamber <NUM>, within which food is cooked in use. A gas circulation pathway is formed by a conduit having a gas receiving region <NUM> upstream of fan <NUM>, and a gas output region <NUM> downstream of the fan. During cooking, gas circulates into the gas receiving region of the circulation pathway through a peripheral vent <NUM> (e.g. a removable gauze filter) around the base of the oven chamber, then through fan <NUM>, which impels the gas, to the gas output region from where it passes through nozzles <NUM>, into the oven chamber where it impinges on food at the base of the oven. Gas may pass out of the oven chamber through an outlet <NUM>, which provides a route for humidity to leave the oven chamber. A controllable inlet <NUM>, is regulated by an electronically controlled valve <NUM>, and is selectively openable to allow ambient air into the oven chamber, which enables humidity to be reduced controllably. Oven gases become humid during operation due to water released by food during the cooking process. Electrical elements for cooking are included in the base of the oven and/or within the gas circulation pathway as are known in the art. There may be radiant heating elements in the roof of the oven. An induction heater <NUM> is provided to heat a base <NUM> on which a food container <NUM> rests, or the food container may itself be made out of material which is heatable by induction, for example formed of aluminum with a thin coating of stainless steel or another ferromagnetic material. The induction heating of food or water within the container provides another source of water vapor within the gas circulation pathway and some embodiments of the invention deliberately drive the induction heater to evaporate water in the early stages of cooking to build up to a desired humidity.

The blades of the fan <NUM> are connected through an axle <NUM> to the rotor <NUM> of a shaded pole induction motor <NUM>. The stator <NUM> of the motor is driven in use with an AC current from a motor drive circuit <NUM> of an oven controller <NUM>. A temperature sensor <NUM> measures the temperature of gas within the fan. A temperature sensor <NUM> measures the temperature of the stator coil of the motor. The oven controller contains a microprocessor in electronic communication with a microprocessor which stores program instructions and data and which controls the function of the oven responsive to data which is received from the various sensors.

The apparatus is configured so that the torque on the fan is relatively high in use. This arises from the flow impedance of the nozzles <NUM>, and the position and shape of the fan and is discussed further below.

During operation, the fan is driven by an AC current (typically at the frequency of the power supply) applied to the stator coil of the motor. The temperature of circulating gas is measured by temperature sensor <NUM>, the temperature of the stator coils are measured by temperature sensor <NUM>, the speed of rotation of the fan (which is in this example the same as the speed of rotation of the rotor) is measured by fan rotation sensor <NUM>.

As we have described above, the synchronous speed of a <NUM>-pole AC induction motor in RPM is given by: <MAT> where f is the frequency in Hz. For f = <NUM>, Ns = <NUM> RPM. A typical value for the fan used in a domestic oven is s = <NUM> so N = <NUM> RPM (<NUM>). As mentioned above, for this type of shaded pole motor, s varies with torque, and the relationship is close to linear. It is also known that:.

It follows that, for an oven permanently installed at a particular altitude above sea level a measurement of fan (and therefore rotor) speed, N, and gas temperature, T, can be used to derive a value for the humidity, H.

Bearing friction can be expected to change during the lifetime of the oven, and a method of compensating for this is incorporated into the measurement system.

Tests on fans used in domestic ovens show that the variation of slip with humidity is small over the range of operating conditions typically used (<NUM> < T < <NUM> and <NUM> < H < <NUM>%). The gas circulation pathway and fan have thereby been selected so that the fan is operating at the highest practical value of torque and therefore slip, so that the changes in N are large enough to ensure sufficient resolution and accuracy in the derivation of a value for H.

A fan sensor in the form of a Hall effect sensor <NUM> measures the speed of rotation of the fan blades, periodically detecting a magnet <NUM> within a blade and thereby enabling the speed of rotation of the fan blades and so the rotor of the induction motor to be determined.

N can be measured conveniently and accurately using a low-cost tachometer. In this oven a small cylindrical neodymium magnet <NUM> is attached to the tip of one of the blades of the thrower (a small secondary impeller mounted outside the oven, used to cool the fan shaft and motor area). A solid-state non-contact Hall effect sensor <NUM> detects the magnet each revolution of the fan shaft and generates a low voltage DC square wave pulse train. These pulses are counted by the microprocessor to derive a frequency in Hz. Being a digital input, this measurement of N is not susceptible to analogue drift and loss of calibration.

T will be measured already by the oven control system, for control of heat input to the oven using temperature sensor <NUM>. Alternatively, a dedicated temperature sensor may be used, in which case it could be incorporated in the gas circulation conduit, close to the fan. Any convenient temperature sensor is acceptable, including a thermocouple, a thermistor or a platinum resistance device. These are of course analogue devices, and therefore potentially susceptible to calibration drift. However practical experience with these devices informs us that the magnitude of the errors that might occur over the lifetime of an oven are small. Errors or drift greater than <NUM> are most unlikely.

Such an error would have a minimal effect on the accuracy of the humidity measurement method described here.

The characteristic performance of a centrifugal fan of the type used in domestic ovens, is shown in <FIG>, where it is compared to the performance of a fan according to the present invention. <FIG> shows the pressure rise or difference across the fan, ΔP (Pa), as a function of the volumetric flow rate, Q (m3/s), for an oven according to the invention <NUM>, operating at <NUM> (with the stator driven by a <NUM> AC supply) and a conventional oven <NUM> (with the fan operating at <NUM>), and <FIG> shows how the power consumption of the fan, P, varies with the volumetric flow rate, Q, for an oven according to the invention <NUM>, operating at up to <NUM> W, and a conventional oven <NUM>, operating at up to <NUM> W. It is apparent that in a system corresponding to the present invention both the pressure difference across the fan and the power consumption of the fan are distinctly larger than for a conventional oven system. The power consumption of the fan is a function, typically linear, of the torque of the fan.

The air circulation system ensures much higher torque levels at the fan shaft than in conventional fan-assisted ovens, so that changes in N with humidity H are sufficiently large to be useful for humidity measurement.

Conventional ovens use low power circulation fans to improve the efficiency rating of the oven. However, running the air circulation fan at significantly higher speed and power draw can actually improve the oven efficiency, as long as the additional energy is used to direct impingement jets at the food surface. The improved convective heat transfer means that the oven can be operated at a lower temperature (e.g. <NUM> vs. <NUM> to roast a chicken) and hence heat losses through the walls of the oven are correspondingly lower - by an amount much larger than the additional fan power requirement.

It is typical for a domestic oven to be put through a heating cycle when first installed, to remove any residual oils or greases from the manufacturing processes. During this heating cycle the oven firmware will measure and store in the memory the variation of N with T and with motor stator temperature. The effect of altitude above sea level and local mains AC supply frequency and voltage is thus accounted for.

<FIG> shows experimental values for the speed of rotation of the fan (in Hz) as the oven temperature is increased from ambient, room temperature, to <NUM>. Also shown in <FIG> is a linear fit to the experimental values. Data of this sort allows the effect of the oven temperature on the rotational speed of the fan to be used to create a look up table or parameters of a calibration equation, stored in the memory of the controller to be taken into account when using the rotational speed of the fan in a calculation of humidity. This calibration can be repeated periodically (perhaps every <NUM> months) by prompting the user to initiate an automatic heating cycle. This then accounts for any changes in bearing friction over the lifetime of the oven. Improved accuracy can be achieved if a 2nd order polynomial fit is used, rather than a linear fit.

In this calibration method, the fan is first run for about <NUM> minutes at ambient temperature to characterize the effect of motor stator temperature on fan speed. The oven is then heated to, say, <NUM> to characterize the effect of the gas temperature on motor speed.

The influence of humidity H on fan speed N (at a certain gas temperature, T) can be determined empirically using a reference humidity sensing device at the place of manufacture and again is used to derive calibration data stored in a look up table or as parameters of a fitted curve. This relationship is fundamental, due only to the change of gas density with steam content and will not change during the lifetime of the oven.

<FIG> shows a graph of experimental data of the rotational speed of the fan (in Hz) as a function of humidity (in vol %) at <NUM>. A linear fit to the data is also shown.

The slope of this linear fit (c = <NUM> in this example) can be assumed to be unaffected by temperature. Alternatively, for improved accuracy the variation of the fan speed can additionally be determined as a function of temperature and this function stored in memory.

The performance characteristic of a shaded pole motor driving an oven fan is also dependent on the temperature of the motor itself. Due to the relatively low efficiency of this type of motor (typically <NUM>%), significant heat is generated in the motor body, causing a temperature rise in the motor itself to perhaps <NUM> above ambient. This happens in about <NUM> minutes from a cold start.

<FIG> shows temperature measurements taken from a domestic built-in oven heated from ambient (point (A)) to <NUM> in <NUM> minutes (point (B)), then cooled down again to close to ambient (point (C)), then reheated to <NUM> (point (D)). The air circulation fan inlet <NUM> and outlet <NUM> temperatures are plotted, as well as the temperature of the fan motor body <NUM>. The fan motor body temperature was measured using a thermocouple in the stationary layered magnet. During this temperature cycle, which lasts around <NUM> minutes, the motor body increases in temperature from <NUM> to <NUM>.

The effect of the motor body temperature on fan rotational speed is significant, as shown in <FIG> (here the arrows indicate the increase and subsequent decrease of fan speed as experimentally recorded). At a fan discharge temperature of <NUM> fan speed is <NUM> for a motor at <NUM>, and <NUM> for a motor at <NUM>. This is a difference of <NUM> for a motor heating up from <NUM> to <NUM>. This is a <NUM>% error in speed reading, since the total speed range is (<NUM> - <NUM>) = <NUM>. The error that is introduced into the calculation of humidity from the fan speed using compensation for air temperature only (as described earlier) is even larger - up to <NUM>%.

In summary, we found in an experiment that:.

Without the correction for motor temperature, the signal due to humidity variation would be highly inaccurate. This could only otherwise have been avoided by running the fan with very low torque and so minimal variation in motor temperature, but in this case the variation in slip with humidity would be very small, again leading to an inaccurate measurement.

However, according to the invention, the temperature of the coil of the motor is measured and this is used to correct the speed reading before the humidity calculation, using a calibration curve stored in memory, for example a smoothed version of the experimental data shown in <FIG>, or <FIG> which shows the variation in fan speed with coil temperature with gas of constant humidity and temperature.

In more detail, humidity is calculated during cooking as follows:.

The controller applies a digital filter to ignore 'spikes' due to electrical noise, interference in the tachometer pulse train, and/or pulse counting errors. The basis of the filter is that the inertia of the fan impeller is too high to allow changes in speed of greater than <NUM> in <NUM> second. This type of filter may need to be extended to <NUM> or <NUM> seconds depending on the noise level in the incoming signal.

<FIG> shows the results of correction for coil temperature, according to the invention, on the measurement of air at constant humidity across a range of fan discharge temperatures during an experiment.

<FIG> is an experimental verification showing independently measured humidity <NUM>, calculated oven humidity without <NUM> correction for coil temperature, and with <NUM> correction for coil temperature using a polynomial fit, measured fan motor speed <NUM>, and measured gas temperature at the fan inlet <NUM>, with time during a cooking cycle. A correction for coil temperature using a linear fit (not shown, for clarity) was also carried out. It can be seen that the coil temperature correction and the relatively high variation in slip with humidity enables an accurate humidity measurement, especially with the polynomial fit for slip correction with coil temperature.

<FIG> is a further experimental verification showing variation in fan discharge temperature <NUM> and gas humidity <NUM> determined according to the invention with humidity measurements from a reference humidity sensor <NUM>, with time, during a heating cycle, in which a dish of water is placed on a hotplate with a ceramic cover at time <NUM>, the induction hotplate is switched on at time <NUM> and off at <NUM>, the valve is opened to introduce atmospheric air and reduce humidity at time <NUM> and closed again at time <NUM>. The oven door is opened at time <NUM>.

This humidity sensing arrangement should typically remain reliable for the entire lifespan of the apparatus (><NUM> years).

The reliable humidity sensing enables humidity to be better controlled. In order to achieve effective humidity control in a domestic oven, the pressure distribution must be carefully configured. The main enclosure must operate at close to <NUM> Pa(g) - i.e. the same atmospheric pressure as the room in which it is installed. This is important to minimize leakage of hot gases out of the oven, and possible condensation of steam within the oven insulation and on electrical components located outside the insulation. In order to minimize manufacturing costs, domestic ovens are typically not completely air tight. However, embodiments of the present invention are configured to allow ambient air to be drawn into the oven through valve <NUM> and inlet <NUM> to controllably reduce humidity.

<FIG> show the pressure of gas at various locations in exemplary ovens of different configurations. In the arrangement of <FIG>, typical of conventional domestic ovens, there is no controllable fresh air inlet or impingement jets. It is therefore not possible to reduce the humidity in the oven by diluting the oven atmosphere with fresh air. In the arrangement of <FIG> there is insufficient pressure difference across the fresh air inlet valve to draw in air, if required to reduce the humidity in the oven. In the arrangement of <FIG>, corresponding generally to <FIG>, some of the impingement jet velocity (and hence improvement in convective heat transfer) has been sacrificed to create a negative gauge pressure at the fresh air inlet. A removable filter mesh is a convenient way to create this effect, since it is required anyway to prevent oil/fat mist droplets entering the recirculation system. Blockage of the inlet filter can be detected conveniently, since the value of N moves outside the normal operating range. Absence of the inlet filter can be detected using a microswitch.

Water vapor is evaporated from food during use. The exemplary oven of <FIG> incorporates an induction heating system in the base of the oven which can be used to boil water in a suitable dish or container, which will rapidly generate steam, to build humidity up to a desired value. This is often necessary only at the start of a cooking process. The exemplary oven of <FIG> has a vent <NUM> through which humidity may be lost to the atmosphere. Other embodiments have a sealed oven chamber to ensure that steam generated by evaporation from the food can be retained if required, meaning no additional steam generation system is necessary. In this way very high levels of humidity can be achieved (> <NUM> %vol H2O).

Claim 1:
An apparatus (<NUM>) comprising a fan (<NUM>), an induction motor (<NUM>) having a stator (<NUM>) and a rotor (<NUM>), the rotor (<NUM>) coupled to the fan (<NUM>), an electrical circuit (<NUM>) configured to apply an AC current to a coil of the stator (<NUM>), a temperature sensor (<NUM>) configured to determine the temperature of gas within the apparatus (<NUM>), a speed sensor (<NUM>) configured to determine the speed of rotation of the fan (<NUM>), and a processing circuit (<NUM>) configured to process the determined temperature of the gas, and the speed of rotation of the rotor (<NUM>), to thereby determine a measurement of the humidity of gas within the apparatus (<NUM>);
wherein the apparatus (<NUM>) is an oven (<NUM>), configured to regulate the humidity within the oven (<NUM>) responsive to the humidity measurement, characterized in that the apparatus further comprises an induction heater (<NUM>) configured to evaporate water to controllably increase humidity within the oven; and
in that the apparatus (<NUM>) comprises a main circulation fan (<NUM>) and a secondary fan (<NUM>), wherein the fan (<NUM>) which is coupled to the rotor (<NUM>) is the secondary fan (<NUM>).