Issue
154 May 2003
Automatic
Temp Controller
Data
Logger for Slow Cooker
PROJECT
GOALS
The
original goal for this project was to implement a simple
closed-loop temperature controller using an 8-bit microprocessor.
Modeled after a kitchen oven, I wanted the controller
to have a knob for setting the desired temperature.
A temperature probe would monitor the ceramic cooker’s
actual temperature, and the controller would adjust
the airflow to keep the desired and actual temperatures
as close as possible.
Being
microprocessor controlled, I thought it would be easy
to add other functionality, such as additional probes
to monitor the food temperature, and another control
to indicate the desired final food temperature. An alarm
could ring when the food reached a desired temperature
or if an error condition occurred. An RS-232 port would
allow cooker and food temperatures to be logged, either
to a local computer or perhaps a web site for remote
access. Photo 2 shows the front panel of my final controller
implementation.
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(Click
here to enlarge)
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Photo
2—The LCD shows the actual and desired cooker temperatures,
and up to three food temperatures. You can mute
the piezoelectric alarm. The cooker temperature
can be set from 180° to 400°F in 5° steps, and the
food alarm can be set from 100° to 220°F. |
As
for the control system’s accuracy, my intention was
make it at least as good as a kitchen oven. Temperature
tolerances only needed to be within ±5°, because barbequing
is more of an art than a science. Temperature is just
one factor to be consider when you’re trying to determine
if the food is ready to be taken off the fire.
TEMPERATURE
ACQUISITION
Temperatures
are measured by taking an analog measurement from a
temperature probe. Converting it to a digital value
using the micro’s A/D converter, and then converting
the raw measurement to an actual temperature achieves
this.
The
temperature probe I used is a thermocouple, which is
constructed simply by connecting two dissimilar types
of metal wire. When this junction is heated, a voltage
proportional to the temperature can be measured at the
other end of the wires. Different types of metals have
been standardized, and their voltage-versus-temperature
properties characterized. This project uses a type-K
thermocouple.
Generally,
type-K can be used for temperatures up to 2300°F, although
the insulating materials used in the low-cost probes
limit the upper temperature to approximately 500°F for
Teflon and 900° for glass braid. Photo 3 shows typical
thermocouple configurations. Although thermocouples
are simple, rugged, and inexpensive, they have some
properties that must be accommodated.
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(Click
here to enlarge)
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Photo
3—Beaded-type thermocouples respond too quickly
for use in an oven. Adding a washer provides thermal
mass. The slender stainless probes are used for
food temperatures. The thicker probe is for oven
temperatures. |