Cooking device and components thereof
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Solution Overview
Problem
Conventional cooking systems lack an efficient mechanism for achieving a Maillard reaction and maintaining consistent temperatures across various cooking modes, particularly in countertop air grilling systems, which affects the quality and consistency of cooked food.
Innovation Solution
A countertop air grilling system with a housing and heating element that includes a support body with diffuser ribs, which directs downward flowing air horizontally across the cooking surface, reducing air rotation and ensuring consistent heat distribution, combined with temperature sensors for monitoring and adjusting cooking parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional cooking systems use simple heating elements without airflow control, then the device complexity is reduced, but the temperature consistency and heat distribution across the cooking surface deteriorates
Solution Approach 1:
The support body is segmented into multiple diffuser ribs that create separate channels for airflow control. Each rib acts as an independent element to manage air distribution across different zones of the cooking surface, enabling precise temperature control without requiring a complex overall system design.
Solution Approach 2:
The diffuser ribs act as intermediary structures between the heating element and the food. These ribs modify the airflow pattern by deflecting downward air horizontally across the support body, creating an intermediate airflow stage that ensures uniform heat distribution before air reaches the cooking surface.
2Productivity
If downward flowing air is not deflected horizontally, then the device complexity is reduced, but the Maillard reaction efficiency and cooking quality deteriorates
Solution Approach 1:
The diffuser ribs are configured with curved surfaces that deflect the downward airflow in a horizontal direction across the support body. This curvature in the rib design naturally redirects air flow paths, creating effective circulation patterns that enhance heat distribution and promote Maillard reactions without requiring additional mechanical components.
Solution Approach 2:
The system utilizes pneumatic principles by controlling air flow dynamics through the diffuser rib channels. The downward flowing air is converted into horizontal flow across the cooking surface, creating pressure differentials and circulation patterns that enhance heat transfer efficiency and cooking performance.
3Temperature
If air rotation is not reduced, then the device complexity is reduced, but the temperature consistency and cooking uniformity deteriorates
Solution Approach 1:
The diffuser ribs are strategically positioned and configured to address local airflow issues at specific zones of the support body. Each rib is designed to deflect air horizontally across its adjacent region, creating localized flow control that collectively achieves uniform temperature distribution across the entire cooking surface.
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 system achieves efficient heat distribution and consistent temperatures, enabling effective Maillard reactions and enhancing cooking quality across multiple modes, including grilling, air frying, and other cooking operations.
Implementation Method 1
A plurality of channels is formed between the plurality of diffuser ribs and at least one of the plurality of diffuser ribs and the plurality of channels is operable to deflect a relatively downward flowing fluid relatively horizontally across said support body
Implementation Method 2
said downward flowing fluid has a rotation, and said rotation of said downward flowing fluid is decreased as said downward flowing fluid contacts said support body
Implementation Method 3
A heating element is associated with the housing
Implementation Method 4
said support body has a thermal mass between about 200 g and about 3 kg
Data Source
AI summary
A cooking system includes a housing having a hollow interior and food is receivable within said hollow interior. A heating element is associated with the housing and a support body supports food within the hollow interior. The support body includes a body having a plurality of diffuser ribs. A plurality of channels is formed between the plurality of diffuser rib and at least one of the plurality of diffuser ribs and the plurality of channels is operable to deflect a relatively downward flowing fluid relatively horizontally across said support body.