Cooking device and components thereof
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Solution Overview
Problem
Existing cooking systems lack efficiency in achieving a Maillard reaction and maintaining optimal cooking temperatures for diverse cooking modes, particularly in non-contact cooking methods, due to inadequate heat distribution and temperature control.
Innovation Solution
A countertop air grilling system with a support body featuring diffuser ribs and channels that deflect and rotate air flow to enhance heat distribution, combined with temperature sensors for precise temperature monitoring and control, allowing for multiple cooking modes including non-contact and contact cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional heating elements are used without air flow management, then the device structure is simple, but heat distribution is inadequate and Maillard reaction efficiency is poor
Solution Approach 1:
The support body is segmented into multiple diffuser ribs that create separate channels for air flow. This segmentation allows the heating system to be divided into multiple zones with different air flow characteristics, enabling precise control over heat distribution patterns to achieve Maillard reaction at specific areas while maintaining overall system simplicity
Solution Approach 2:
Diffuser ribs act as intermediary structures between the heating element and the food. These ribs manipulate air flow patterns, creating turbulence and directing hot air across the food surface. The intermediary ribs transform the simple heating function into controlled convective heating that promotes Maillard reaction without requiring complex heating elements
2Adaptability or versatility
If single cooking mode is used, then the device is simple, but it cannot maintain optimal temperatures for diverse cooking modes
Solution Approach 1:
The support body incorporates movable or adjustable diffuser ribs that can change their configuration based on the selected cooking mode. This dynamic adjustment allows the same physical structure to create different air flow patterns for grilling, baking, or steaming modes, enabling versatile cooking functionality without requiring multiple separate heating systems
Solution Approach 2:
The diffuser rib structure serves multiple functions: it acts as a support for food, an air flow distributor, a temperature regulator, and a cooking mode selector. This multi-functionality allows a single structural element to handle diverse cooking requirements, reducing the need for separate specialized components for each cooking mode
3Temperature
If uniform heating is applied, then the heating system is simple, but temperature distribution is inadequate for optimal cooking results
Solution Approach 1:
Different regions of the support body have diffuser ribs with varying heights, angles, or spacing to create localized air flow characteristics. Areas requiring higher temperatures for Maillard reaction have ribs configured to generate stronger turbulence and longer air residence time, while other areas have different configurations for gentler heating, achieving non-uniform temperature distribution through simple geometric variations
4Productivity
If no air flow deflection is used, then the device structure is simple, but heat distribution efficiency is poor
Solution Approach 1:
The system utilizes air flow dynamics created by the diffuser ribs to distribute heat efficiently. The ribs act as flow deflectors that redirect convective air currents across the food surface, enhancing heat transfer through forced convection. This pneumatic approach to heat distribution achieves high productivity without requiring mechanical moving parts or complex active control systems
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 efficiently achieves a Maillard reaction and maintains optimal cooking temperatures across various modes, ensuring consistent and high-quality cooking results through improved air flow management and temperature regulation.
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 and a support body supports food within the hollow interior
Implementation Method 4
The system efficiently achieves a Maillard reaction and maintains optimal cooking temperatures across various modes
Data Source
AI summary
A cooking system includes a housing having a hollow interior and a container disposable within the hollow interior and including a bottom surface. The container defines a container cavity for receiving food to be cooked. A support body is positionable within the hollow interior to support food. The support body is disposable within the container cavity. The container cavity includes a clearance area between a bottom of the support body and the bottom surface of the container. A heating element operably coupled to the support body.