A digital gas cooking appliance is disclosed. The digital gas cooking appliance has the ability of self-initiating an automatic calibration process to determine an optimum valve position to be used for an electromechanical valve when igniting a gas cooking element by performing a plurality of ignition sequences for the gas cooking element at a plurality of respective valve positions of the electromechanical valve. During each of the plurality of ignition sequences, a respective ignition duration between a start of the respective ignition sequence when an igniter is active and the electromechanical valve is open, and a flame is detected by a flame detector, may be determined.

The gas swirling state determination system (10) determines the quality of the swirling state of gas that swirls around the central axis. The gas swirling state determination system (10) includes an imaging device (39), an information processing device (11), and a display device (42). The imaging device (39) captures swirling gas from a direction along the central axis to acquire a still image. The information processing device (11) includes a calculation unit (40), a smoothing unit (41), and a determination unit (43). The display device (42) displays a determination result.

A multi-function sight port door includes a sensor mount attached at an aperture within the sight port door. A sensor is mounted to the sensor mount and configured to monitor the interior of a heater that the multi-function sight port door is mounted to. The multi-function sight port door is also configured to open to allow visual inspection of the interior of the heater while the sensor is mounted thereto. The multi-function sight port may be configured to allow for one or more of X-axis, Y-axis, Z-axis, tilt, roll, and yaw positioning of the sensor as mounted to the sight port door. The sensor may be a temperature sensor, pressure sensor, flame scanner, gas analyzer, optical-based sensor, thermal imager, thermal camera, or laser-based analyzer.

The present disclosure relates to a flame transfer function measurement system for prediction and reduction of combustion instability.

Food cooking unit composed of gas burners (1) and an ignition source (2) feed with gas through regulation electrovalves (3) and an ignition source electrovalve (13); a food monitoring sensor (5) focused towards the cooking zone and/or a weight sensor (15); at least one thermocouple (6) in thermal contact with the flames and in connection with a safety electrovalve (4) and an electronic control device (7) connected to said food monitoring sensor (5), to said at least one regulating electrovalve (3) and to the ignition source electrovalve (13) and that stores different regulation programs and that regulates the regulating electrovalve (3) and/or interrupts the thermocouple connection with the safety electrovalve in response to the signals obtained from the food monitoring sensor (5) and/or from the weight sensor (15) and/or the thermocouple (6).

Methods and systems for monitoring a flare burner with a camera. The methods and systems which may indicate to operators the presence or absence of one or more of smoke, flare flame, and steam plume and record those indications or measurements. Additionally, the methods and systems may confirm whether compliance with local regulations on visual emissions, smoke plume is achieved. The methods and systems automatically adjust the delivery rate of key inputs including measures assist fuel gas, purge gas, steam and/or air simultaneously to maintain or attain compliance with said local regulatory requirements. Also, methods for a machine learning process for using controller inputs to identify normal and abnormal flare states and provide visual indications and flare operation recommendations.

Systems and methods for multi-variable flare control include receiving, at a flare controller, a plurality of flare characteristics from a flare monitor. The flare monitor may be an optical flare monitor. The plurality of flare characteristics may include, but are not limited to, Combustion Efficiency (CE), Smoke Index (SI), Flame Stability (FS), Flame Footprint (FF), and Heat Release (HR). The flare controller analyzes a plurality of the flare characteristics and outputs a control signal to control an operating condition of the flare, such as an amount of assist media being fed to the flare. Iterations of the control signal may be bounded by a step value defining a maximum increase or decrease in the control value as compared to the previous control value.

The present invention presents a method of assessing the quality of the burning of the gases in the flare and adjusting the vapor flow rate in a continuous way and with flexibility to integrate with different instrumentation topologies of the flare control system. The state of the flare flame is identified from an image set of the flame, classifying it into one of four: flame with excess vapor, optimized flame, flame with soot or images with insufficient information to classify them as one of the previous states of the flare flame. In addition, it is further able to quantify the height of the flame. The invention comprises the following components: flare, camera, image stream manager, edge computer, data historian, alert manager, information visualization panels, distributed digital control system, DDCS, and cloud storage and computing.

Food cooking unit composed of gas burners (1), regulation electrovalves (3) of the supplied gas; an infrared sensor (5) focused towards the cooking zone; a thermocouple (6) in thermal contact with the flames and in connection with a safety electrovalve (4) through a relay (10) and an electronic control device (7) connected to said infrared sensor (5), to said at least one regulating electrovalve (3) and the relay (10) and that stores different regulation programs and that regulates the regulating electrovalve (3) and/or interrupts the thermocouple connection with the safety electrovalve in response to the signals obtained from the infrared sensor (5) and/or the thermocouple (6), and issues warnings in response to signals from the thermocouple (6).

A method for operating a combustion chamber is provided. The method includes introducing a fuel into the combustion chamber via a plurality of nozzles, each nozzle having an associated stoichiometry for an output end of the nozzle. The method further includes measuring the stoichiometry of each nozzle via one or more sensors to obtain stoichiometric data, and determining that at least one of a frequency and an amplitude of spectral line fluctuations derived from the stoichiometric data has exceeded a threshold. The method further includes adjusting the stoichiometry of at least one of the nozzles based at least in part on the stoichiometric data so as to maintain a flame stability of the combustion chamber.