Apparatus for preparing food
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Solution Overview
Problem
Preparing French fries at home is tedious and poses safety concerns due to uneven cutting and the risks of splashing hot oil, which can lead to burns and cooking fires.
Innovation Solution
An apparatus with a food-receiving chamber, a cutting structure, an impeller, an oil chamber, and an oil introduction system that allows for oil mist or spray, enabling automated cutting and frying within a controlled environment, reducing user exposure to hot oil and ensuring even cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If potatoes are cut manually to correct size and shape, then cutting precision can be achieved, but it is tedious and challenging for unaccustomed users
Solution Approach 1:
The patent replaces manual mechanical cutting with an automated cutting mechanism that uses a cutting blade guided by a template or jig. The template ensures consistent size and shape of potato portions without requiring user skill, while the automated feed system eliminates the tedium of manual cutting.
Solution Approach 2:
The cutting apparatus is designed to automatically feed potatoes through the cutting blade using a hopper and conveyor mechanism. The system performs the cutting operation autonomously once potatoes are loaded, eliminating the need for continuous manual intervention while maintaining precise cuts.
2Productivity
If oil is heated for frying, then cooking can be achieved, but safety risks of splashing and burns increase
Solution Approach 1:
The patent introduces a basket or rack as an intermediary between the heated oil and the user. This basket can be lowered into the oil and removed safely, acting as a mediator that protects users from direct contact with hot oil while enabling the frying process.
Solution Approach 2:
The patent extracts the dangerous element (hot oil) from direct user contact by using a removable basket system. The oil remains in a contained reservoir, and only the basket with food is exposed to the oil, separating the hazard from the user.
3Productivity
If potatoes are fried in hot oil bath, then cooking can be achieved, but tedious shaking or wiping is required to remove excess oil
Solution Approach 1:
The patent implements continuous oil circulation and filtration during the frying process. An oil pump continuously circulates oil through a filtration system, maintaining oil quality throughout cooking and eliminating the need for post-frying oil removal steps.
Solution Approach 2:
The patent replaces the manual mechanical action of shaking or wiping with an automated air circulation system. Heated air blows through the fried potatoes in a drying chamber, automatically removing excess oil without requiring user intervention.
4Manufacturing precision
If uniform cutting is performed, then even cooking can be achieved, but manual cutting produces varying results
Solution Approach 1:
The patent introduces a template or jig as an intermediary that guides the cutting blade. This template pre-establishes the correct dimensions and shape, ensuring that all potato portions are cut uniformly without requiring the user to manually measure or adjust cuts.
Solution Approach 2:
The patent replaces manual cutting with an automated cutting mechanism that uses a fixed template or computer-controlled blade positioning. This ensures consistent cut dimensions while eliminating the variability introduced by manual cutting skill and fatigue.
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 apparatus simplifies the preparation of French fries by automating cutting and frying, reducing oil usage, and minimizing exposure to hot oil, while ensuring uniform cooking and safety by using a controlled heating system and oil circulation.
Implementation Method 1
an impeller for impelling the at least one food item into contact with the cutting structure
Implementation Method 2
a heating system for heating the oil
Implementation Method 3
the oil introduction system being operable to introduce at least one of an oil mist and an oil spray in the frying chamber
Data Source
AI summary
An apparatus for preparing food is provided, and includes a food-receiving chamber sized to receive at least one food item, a cutting structure configured to cut the at least one food item when pressed into contact therewith, an impeller for impelling the at least one food item into contact with the cutting structure, an oil chamber for storing oil, a heating system for heating the oil, and an oil introduction system in communication with the oil chamber, the oil introduction system being operable to introduce at least one of an oil mist and an oil spray in the frying chamber.