Bread Machine Vessel Curvature for Natural Dough Rise
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Solution Overview
Problem
Conventional bread machines impose unnatural dough growth due to vertical walls, making it difficult to mold bread and resulting in a significant crust, which restricts the production of various bread types and complicates the demolding process.
Innovation Solution
A bread machine with a preparation and cooking tank featuring a substantially horizontal bottom wall and vertical walls connected by a curved connecting wall with a radius of curvature greater than 30 mm, allowing the dough to rise naturally and facilitating easy bread release, along with perforations for air circulation and infrared radiation penetration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If vertical walls are used in the tank, then the tank structure is simple and easy to manufacture, but the dough cannot rise naturally and the bread is difficult to demold
Solution Approach 1:
The patent applies curvature by replacing the conventional vertical cylindrical walls with a conical frustum structure having a specific apex angle (60°-120°). This curved surface allows the dough to rise naturally toward the apex while preventing adhesion, enabling easy demolding without compromising structural simplicity
2Ease of operation
If a large radius of curvature is used in the connecting wall, then the dough can rise naturally, but the tank height increases
Solution Approach 1:
The patent controls the tank height by precisely defining the apex angle parameter of the conical frustum (60°-120°) and maintaining the vertical wall height within 20-80mm. This parameter optimization allows the dough to rise naturally along the curved surface while preventing excessive tank height increase
3Object-affected harmful factors
If the vertical wall height is increased, then food splashes are prevented, but the bread adheres more to the walls and demolding becomes difficult
Solution Approach 1:
The patent applies local quality by differentiating the tank wall structure into two zones: a lower conical frustum section with curved surface for natural dough rising and easy demolding, and an upper vertical wall section (20-80mm height) for preventing food splashes. Each zone has optimized properties for its specific function
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 design promotes natural dough growth, reduces the presence of vertical edges in the bread, enhances demolding, and produces loaves with a well-browned, uniform crust, suitable for a variety of bread types.
Implementation Method 1
Such openings then make it possible to promote the circulation of air
Implementation Method 2
when the tank is associated with means of heating by radiation, to contribute to the penetration of infrared radiation through the openings to color the surface of the bread
Data Source
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AI summary
The present invention relates to a vessel (20) for preparing and cooking in a household electrical appliance, comprising a substantially horizontal bottom wall (201) and one or more substantially vertical walls (202) connected to the periphery of the bottom wall (201) via a connecting wall (203), characterized in that this connecting wall (203) has at least a radius of curvature (R) greater than 30 mm.