Apparatus and method for isostatic roasting of an upright animal carcass

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Solution Overview

Problem

Conventional beer-can chicken roasting methods limit heat transfer to the liquid container, resulting in inefficient cooking and potential moisture loss, leading to undercooked meat and uneven doneness.

Innovation Solution

A metal thermal via connects the oven base to the liquid container within the chicken cavity, allowing for conductive heat transfer and creating an isostatic chamber by sealing the neck opening, which vaporizes the liquid and gently steams the meat, while radiant and convective heat browns the exterior.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of energy

If the liquid container is suspended above the cooking tray surface, then the beverage container and its liquid are protected from excessive heat conduction, but heat transfer to the container is limited resulting in inefficient cooking and potential moisture loss

Engineering Contradiction:

Improveheat transfer efficiencyVSAvoidcooking uniformity

Core Design Contradiction:

Loss of energyVSReliability

Solution Approach 1:

A metal thermal via is introduced as an intermediary component between the cooking tray and the liquid container. This thermal via conducts heat efficiently from the tray surface to the container bottom, ensuring reliable heat transfer while the container remains suspended above the tray. The thermal via acts as a dedicated heat conduction pathway that resolves the contradiction between limiting excessive heat and ensuring sufficient heat transfer.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The heat transfer system is segmented into distinct components: the cooking tray, the thermal via, and the liquid container. By separating the heat source (tray) from the heat receiver (container) with an intermediate thermal conduction element (thermal via), the system achieves both controlled heat transfer and protection from excessive direct heating. This segmentation allows each component to perform its specific function optimally.

Inventive Principle:

Principle #1Segmentation

2Ease of manufacture

If the neck of the chicken is left open, then the cooking process is simpler, but a substantial portion of the liquid evaporates and escapes the inner cavity

Engineering Contradiction:

Improvecooking process simplicityVSAvoidliquid evaporation loss

Core Design Contradiction:

Ease of manufactureVSLoss of substance

Solution Approach 1:

A flexible neck plug made of heat-resistant silicone foam is used to seal the chicken neck opening. This flexible material can conform to the irregular shape of the neck cavity while maintaining an effective seal. The plug prevents liquid vapor escape during cooking, and its flexibility allows for easy insertion and removal without complex assembly procedures, thus maintaining ease of operation while preventing substance loss.

Inventive Principle:

Principle #30Flexible shells and thin films

3Ease of operation

If conventional roasting methods are used, then the cooking process is straightforward, but the meat may be undercooked or unevenly done and moisture is lost

Engineering Contradiction:

Improvecooking process simplicityVSAvoidmeat doneness uniformity

Core Design Contradiction:

Ease of operationVSManufacturing precision

Solution Approach 1:

The system utilizes phase transition of water (liquid to vapor) for cooking. Liquid in the container is heated to vapor, which then condenses on the cooler meat surfaces, releasing latent heat for gentle, uniform cooking. This phase transition mechanism ensures even heat distribution throughout the meat while keeping it moist, achieving precise cooking results without complex operational procedures.

Inventive Principle:

Principle #36Phase transitions

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

This method significantly reduces roasting time, achieves higher meat doneness temperatures (190-195°F), tenderizes meat more effectively, and ensures even cooking with crispy skin, while eliminating bacterial contamination risks.

Implementation Method 1

A metal thermal via connects the oven base to the liquid container within the chicken cavity, allowing for conductive heat transfer

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

which vaporizes the liquid and gently steams the meat

Methodology Applied

Scientific EffectEvaporation: Evaporation

Implementation Method 3

vaporizes the liquid

Methodology Applied

Scientific EffectPhase change: Phase Change

Implementation Method 4

The water then vaporizes and permeates the carcass, but is trapped by the skin, and so condenses

Methodology Applied

Scientific EffectCondensation: Condensation

Implementation Method 5

radiant and convective heat browns the exterior

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Implementation Method 6

radiant and convective heat browns the exterior

Methodology Applied

Scientific EffectConvection: Convection

Data Source

PatentUS11589712B2Apparatus and method for isostatic roasting of an upright animal carcass

Publication Date: 2023.02.28 FRAIVILLIG TECH CO

AI summary

An animal carcass cooking and roasting assembly and method of use in an oven, the assembly including a base tray, a liquid container mounted on and connected to the tray in a rack in a spaced apart upright position, the container arranged to receive a substantial amount of heat by conduction from the tray by the use of a tray and container connecting thermal via, the container arranged to fit within an open end of the carcass and wherein the opposite end of the carcass is tightly plugged or closed to form an isostatic chamber to contain liquid evaporated from the container within the carcass during the cooking process.