Cannoli Shell Frying Rack for Uniform Submerged Batch Cooking
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Solution Overview
Problem
The traditional method of cooking cannoli shells requires constant manual rotation and limits the number that can be cooked simultaneously due to the need for shells to float at the same level and be separated, leading to uneven cooking and reduced efficiency.
Innovation Solution
A device comprising a rack, clips, and rods that holds cannoli shells submerged in cooking oil, allowing multiple shells to be cooked uniformly without manual intervention, with multiple tiers enabling a higher capacity for simultaneous cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the traditional method of floating cannoli shells on cooking oil is used, then the shells can be easily removed after cooking, but the shells must be constantly rotated and attended to, reducing productivity
Solution Approach 1:
The patent introduces an intermediary device consisting of a rack with multiple rods that hold the cannoli shells during cooking. This mediator allows the shells to be submerged and cooked uniformly without direct manual manipulation, while still enabling easy removal by lifting the entire rack. The intermediary structure resolves the contradiction by automating the holding function and enabling batch processing.
Solution Approach 2:
The cooking device is segmented into multiple rods arranged on a rack, each rod holding individual cannoli shells. This segmentation allows multiple shells to be cooked simultaneously in an organized manner, increasing productivity while maintaining ease of removal through the modular rack structure.
2Difficulty of detecting and measuring
If cannoli shells are cooked floating on the oil surface, then they can be easily monitored, but they must be physically rotated for uniform cooking, increasing labor requirements
Solution Approach 1:
Instead of cooking shells floating on the oil surface as in the traditional method, the patent inverts the approach by submerging the shells below the oil surface using vertical rods. This inversion eliminates the need for rotation during cooking while still allowing uniform heat distribution through the submerged position, and monitoring is maintained by observing the shells through the oil or by their position on the rack.
3Productivity
If multiple cannoli shells are placed in the cooking oil simultaneously, then productivity increases, but the shells must remain separated and at the same level, limiting the number that can be cooked
Solution Approach 1:
The patent transitions from a two-dimensional arrangement where shells float on the oil surface to a three-dimensional arrangement using vertical rods of different heights. This allows shells to be positioned at varying depths below the oil surface while maintaining separation, dramatically increasing the number of shells that can be cooked simultaneously without excessive complexity.
Solution Approach 2:
The cooking device uses a nested structure where multiple rods are arranged on a rack framework. The rods are nested within the rack structure, and multiple shells can be attached to each rod or positioned around the rods, creating a compact yet high-capacity cooking arrangement that maximizes productivity without excessive spatial complexity.
4Device complexity
If cannoli shells are cooked without submersion, then the cooking process is simpler, but uniform cooking cannot be achieved without constant manual intervention
Solution Approach 1:
The submerged cooking arrangement is self-regulating in that the rods automatically hold the shells at the correct depth and position for uniform cooking. The oil naturally circulates heat around the submerged shells, and the rigid rod structure ensures consistent positioning without requiring manual intervention or complex control mechanisms, achieving both simplicity and uniformity.
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
Enables efficient and uniform cooking of a large number of cannoli shells simultaneously, eliminating the need for manual rotation and increasing the capacity beyond traditional methods.
Implementation Method 1
The device for cooking cannoli shells keeps the cannoli shells submerged below the surface of cooking oil while they are being cooked
Implementation Method 2
The cannoli shells being cooked are held under the surface of the cooking oil, thereby allowing each cannoli shell to be uniformly cooked
Data Source
AI summary
A device for cooking cannoli shells is comprised of a rack, a plurality of clips, a plurality of rods and a handle. The clips are attached to the upper side of the rack. The clips releasably secure the rods at a central section of each rod. The rods are shaped such that cannoli dough in the shape of a cannoli shell may be placed on each end of each rod, for a total of two shells per rod. The handles allow the device to be inserted into and removed from hot cooking oil. When the device is placed within a frying pan, the cannoli dough shell wraps on the rods are submerged below the surface of the cooking oil. Multiple racks may be releasably attached to each other to form a multiple tiered device which can be used with a frying pan deep enough to accommodate the device.