Code translation method for precision sous-vide cooker device
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Solution Overview
Problem
Sous-vide cooking results vary due to inconsistent food quality and unverified temperature recipes, leading to incorrect cook times and temperatures, resulting in suboptimal cooking outcomes.
Innovation Solution
A fluidic temperature control device with a processor, memory, heating element, and agitator that can receive and translate machine-readable codes into cooking attributes, automatically configuring the heating element and agitator for precise temperature and cook time control, and includes features like a detachable skirt for cleaning, a waterproof submersible pump, and remote device connectivity for enhanced usability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If machine-readable codes are used to standardize cooking parameters, then manufacturing precision of cooking results is improved, but device complexity increases due to code translation requirements
Solution Approach 1:
The patent introduces machine-readable codes as an intermediary between the food packaging and the cooking device. The code contains pre-determined cooking parameters (temperature, time, power level) that are translated by the device's processor, serving as a mediator that bridges food quality variation and consistent cooking results without requiring complex real-time sensing systems
Solution Approach 2:
The cooking parameters are predetermined and encoded on the food packaging before the cooking process. This preliminary encoding of cooking instructions eliminates the need for complex real-time decision-making algorithms in the device, as the processor simply needs to read and execute pre-validated parameters, thereby reducing device complexity while ensuring manufacturing precision
2Ease of operation
If automatic parameter configuration is implemented, then ease of operation is improved, but device complexity increases due to additional sensors and processors
Solution Approach 1:
The system enables self-service operation where the cooking device automatically reads the machine-readable code, translates it into cooking parameters, and configures the heating and timing without user intervention. The device serves itself by autonomously determining the appropriate cooking settings based on the encoded information, greatly simplifying operation while keeping the automatic control system relatively simple
Solution Approach 2:
The processor serves multiple functions: it reads the machine-readable code, translates the encoded parameters, controls the heating element, and manages the timing. This multi-functionality consolidates what could be separate complex subsystems into a single integrated control unit, improving ease of operation without proportionally increasing overall device complexity
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
Ensures precise temperature control and consistent cooking results by automatically determining and adjusting cooking parameters based on machine-readable codes, improving food quality and safety through accurate temperature monitoring and user-friendly operation.
Implementation Method 1
a heating element, wherein the memory is configured to provide the processor with instructions which when executed cause the processor to: heat the liquid to a constant temperature
Implementation Method 2
an agitator, wherein the memory is configured to provide the processor with instructions which when executed cause the processor to: configure automatically the heating element to the temperature, the agitator to the speed
Data Source
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AI summary
A method for translating cooking time and temperatures for prepackaged food products. The sous-vide program allows users to cook to a food manufacturer recommended doneness based on the size, shape and fat content of the food. The program also lets user adjust setting if the users modified the food product like cut it in half. The program can be located on the sous vide cooking device or on person computing device.