Bread Maker Vessel and Blade Geometry for Natural Dough Rise
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Solution Overview
Problem
Conventional bread-making appliances impose unnatural dough growth due to vertical container walls, making it difficult to release bread and resulting in a parallelepiped shape with a significant crust, which is not suitable for all bread types.
Innovation Solution
A bread-making device with a circular tank and a mixing blade that creates space between the blade and the bottom wall, allowing for natural dough growth and easy release, featuring a blade mounted in rotation around a vertical axis with a horizontal axis of rotation, and a connecting wall with a radius of curvature greater than 30 mm to minimize contact with vertical walls.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If vertical walls are used in the container, then the container can maintain dough during mixing and kneading, but the dough growth becomes unnatural and bread release becomes difficult
Solution Approach 1:
The patent replaces the conventional rectangular container with a circular container having a curved bottom. This curvature modification allows the dough to rise naturally without being constrained by sharp vertical walls, while still providing adequate containment during mixing and kneading operations. The rounded geometry facilitates easier bread release after baking.
Solution Approach 2:
The container is designed with distinct functional zones: a curved bottom portion for natural dough rising, vertical side walls for containment during mixing, and a transition zone connecting these regions. This segmentation allows each portion to serve its specific function optimally without compromising the others.
2Productivity
If the blade is positioned close to the bottom wall, then mixing and kneading efficiency is improved, but dough rolling effect is reduced
Solution Approach 1:
The blade is positioned at a moderate distance from the bottom wall rather than in direct contact, creating a small gap that enables dough to be rolled and folded under the blade during rotation. This partial contact approach maintains sufficient mixing efficiency while achieving the desired dough rolling effect for better texture.
3Device complexity
If a rectangular container is used, then the container structure is simple, but the bread shape is constrained and crust formation is excessive
Solution Approach 1:
The patent introduces a circular container with a curved bottom surface, replacing the rectangular geometry. This curvature allows the dough to expand naturally in all directions during rising, producing a more natural bread shape with reduced excessive crust formation on the sides, while maintaining relatively simple overall structure.
Data Source
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AI summary
The present invention relates to a device for preparing and cooking for a household electrical appliance, comprising a vessel (20) comprising a substantially horizontal bottom wall (201) and one or more substantially vertical walls connected to the periphery of the bottom wall (201) via a connecting wall, the said device comprising at least one blade or paddle for mixing and kneading ingredients placed in the volume of the vessel, characterized in that this blade or paddle, in its mixing and kneading position, leaves an underlying space (100) with respect to the bottom wall (201) of the vessel (20).