Actively Heated or Cooled Dishware with Integrated Temperature Control
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Solution Overview
Problem
There is a lack of technology for actively heating or cooling dishwasher-safe dishware and drinkware, limiting the ability to maintain food at desired temperatures during use.
Innovation Solution
The development of an actively heated or cooled mug with a heating system comprising heating elements, power storage, a wireless power receiver, and control circuitry that can wirelessly receive power and adjust heating based on sensed parameters, along with features like temperature sensors and user interfaces, allowing for temperature control and energy efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If passive heating or cooling mechanisms are used (relying on heat transfer properties of ceramic material), then the dishware can be heated or cooled, but the ability to actively maintain desired temperatures is limited
Solution Approach 1:
The patent replaces passive thermal conduction mechanisms with an active electrical heating system. Heating elements (resistive or Peltier devices) are integrated into the dishware, allowing electrical energy to be converted into thermal energy for active temperature control. This substitution enables precise temperature maintenance and active cooling capabilities that passive ceramic materials cannot provide.
Solution Approach 2:
The dishware is designed to perform multiple functions: it can be passively heated in an oven, actively heated using integrated heating elements, and actively cooled using Peltier devices. The system can adapt between different heating modes and cooling modes depending on the desired temperature control needs, providing universal temperature management capability.
2Adaptability or versatility
If actively heated or cooled dishware is developed, then temperature control capability is improved, but dishwasher safety and energy efficiency become concerns
Solution Approach 1:
Temperature sensors are integrated into the dishware to continuously monitor the temperature of the food or beverage. This temperature data is fed back to the control system, which automatically adjusts the power delivered to heating elements or Peltier devices to maintain the desired temperature. This feedback mechanism prevents energy waste by activating heating or cooling only when and where needed, rather than operating continuously at fixed power levels.
Solution Approach 2:
The heating and cooling system is designed to be dynamic rather than static. The power delivery to heating elements and Peltier devices is continuously adjusted based on real-time temperature conditions, ambient temperature, and user preferences. This dynamic operation allows the system to use minimal energy while maintaining temperature, rather than operating at constant high power.
3Adaptability or versatility
If heating elements and control systems are integrated into dishware, then active temperature control is achieved, but device complexity increases
Solution Approach 1:
Multiple functions are merged into a single integrated system. The heating elements, cooling elements (Peltier devices), temperature sensors, control circuitry, and power management components are all combined within the dishware structure. This integration allows the system to switch between heating and cooling modes and to coordinate multiple components working together, reducing the need for separate external devices while managing complexity through unified design.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables the maintenance of liquids at desired temperatures for extended periods, ensuring food remains warm or cold, even when not in use, while being dishwasher safe and energy-efficient.
Implementation Method 1
The heating system comprises one or more heating elements configured to heat one or more surfaces of the receiving portion of the body
Implementation Method 2
a wireless power receiver configured to wirelessly receive power from a power source
Implementation Method 3
the body having a vacuum insulated chamber configured to reduce the rate in which heat energy exits the mug or travel mug
Implementation Method 4
The heating and cooling system comprises one or more Peltier devices electrically isolated from each other and configured to actively heat and cool at least a portion of the receiving portion of the body
Data Source
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AI summary
A plate, bowl or serving dish is disclosed, which comprises a body having a surface configured to receive food thereon; and a heating or cooling system, and comprising one or more heating or cooling elements, configured to actively heat or cool at least a portion of the surface, and an electronic module configured to control the one or more heating or cooling elements to heat or cool the surface to one or more predetermined temperature setpoints based on user input.