Air flow cooking device
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Solution Overview
Problem
Conventional cooking appliances for heating loose food pieces, such as deep fryers, require large quantities of oil, leading to handling difficulties, safety risks, high costs, and environmental concerns, while also failing to achieve efficient heat exchange and the Maillard reaction necessary for crispy fried food without immersing food in a bath of hot oil.
Innovation Solution
A compact, simple household appliance that uses a generator to create a flow of air for heating food, with an air outlet and inlet arranged to force air circulation around a screen, allowing for direct heat exchange and Maillard reaction without the need for a large oil bath, enabling cooking similar to deep-frying with minimal oil usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a large quantity of oil is used for deep frying, then the Maillard reaction and crispy texture are achieved, but handling difficulties, safety risks, and costs increase
Solution Approach 1:
The invention extracts the essential cooking function (Maillard reaction and crisping) from the traditional deep-frying method by removing the need for large quantities of oil. The air flow system delivers hot air directly to the food surface, achieving browning and crisping without immersion in oil, thus eliminating handling difficulties associated with large oil volumes.
Solution Approach 2:
The invention uses a pneumatic system (forced air flow) to replace the hydraulic system (oil bath) for heat transfer. A fan generates forced convection currents that circulate hot air around the food, achieving efficient heat exchange and surface crisping without requiring a liquid medium, thereby eliminating the safety and handling issues of large oil volumes.
2Productivity
If conventional deep fryers are used, then food is cooked in hot oil, but safety risks increase due to scalding and oil spitting
Solution Approach 1:
The invention replaces the hot oil medium with a forced air flow system. The fan-generated convection currents circulate hot air around the food, achieving efficient heat transfer and cooking without the safety hazards of hot oil spitting and scalding. This pneumatic approach maintains cooking efficiency while eliminating the harmful thermal spray associated with liquid oil frying.
3Reliability
If a large quantity of oil is used, then frying bath is established, but pre-heating time increases and user safety decreases
Solution Approach 1:
The forced air flow system heats up much faster than large volumes of oil. The fan-driven convection currents rapidly bring the air to cooking temperature and maintain it, significantly reducing pre-heating time compared to heating 1.5-2 liters of oil. This eliminates the waiting period and reduces the window during which users might forget about pre-heating equipment.
4Reliability
If conventional deep fryers are used, then oil bath is maintained, but regular oil purchases increase usage costs
Solution Approach 1:
The invention extracts the essential cooking outcome (browned, crispy food) from the oil-based process. By using forced hot air convection, the system achieves Maillard reaction and surface crisping without requiring any oil or fat, completely eliminating the need for regular oil purchases and reducing substance consumption to zero.
5Loss of substance
If oil is reused multiple times, then cost is reduced, but hygiene and taste quality deteriorate
Solution Approach 1:
The forced air flow system uses clean, circulating air as the cooking medium. The air can be continuously filtered and recirculated, maintaining hygiene quality without the degradation issues of reused oil. This eliminates the trade-off between oil consumption and hygiene, as the air medium does not degrade in the same way oil does when reused.
6Reliability
If heated oil is used for frying, then Maillard reaction occurs, but unpleasant odors and polymerization occur
Solution Approach 1:
The forced air convection system achieves Maillard reaction through direct hot air contact with the food surface, eliminating the oil medium that causes polymerization and unpleasant odors. The air flow can be easily vented or filtered, preventing the accumulation of harmful fumes and odors that occur when heating large quantities of oil to high temperatures.
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
The appliance achieves effective and homogeneous cooking with minimal components, providing a crispy texture similar to deep-fried food without the drawbacks of traditional deep fryers, using less oil and reducing environmental impact.
Implementation Method 1
generator means (3) for generating a flow of air (4), with an air outlet (5) from which air is blown into the food-receiver (2) and an air inlet (6) via which air is sucked in so as to set up the flow of air (4) between the outlet (5) and the inlet (6)
Implementation Method 2
heater means for heating the loose pieces of food, which heater means include generator means (3) for generating a flow of air (4)
Implementation Method 3
heater means for heating the loose pieces of food
Implementation Method 4
a screen (7) arranged relative to the air outlet (5) and to the air inlet (6) so that it forces the flow of air (4) to go around the screen (7) in order to reach the air inlet (6) from the food-receiver (2)
Data Source
AI summary
A domestic cooking appliance (1) comprising a means for receiving (2) bulk food items (100) and a heating means comprising a means (3) for generating an air flow (4), wherein the means (3) for generating an air flow (4) comprises an air outlet (5) and an air inlet (6). The device (1) also comprises a screen (7) which is disposed relative to the air outlet (5) and the air inlet (6) such that it is possible to force the air flow (4) to effect a movement to obviate the screen (7) in order to return to the air inlet (6) from the reception means (2) onwards.