Cold Smoker Temperature Control Without Open-Flame Toxins
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Solution Overview
Problem
Traditional cold smoke guns use open flames, which are not optimal for extracting flavors and can cause toxin extraction or unpleasant odors, and there is a lack of devices capable of controlled temperature smoking.
Innovation Solution
A cold smoker with an electronic heating element and temperature control system that uses ceramic infrared heaters to maintain precise temperatures for infusing food with natural wood chips, herbs, or spices, ensuring optimal flavor extraction without open flames.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If open flame is used for smoking, then ignition is achieved, but temperature control is lost and toxins are extracted
Solution Approach 1:
The patent replaces the mechanical/open flame ignition system with an electronic heating element system. The electronic heater provides controlled thermal energy without open flame, enabling precise temperature regulation through electronic control circuits while eliminating the temperature runaway problem associated with open flames.
Solution Approach 2:
The patent changes the temperature parameter control from uncontrolled (open flame) to precisely controlled (electronic heating with thermostat). The system maintains temperature within a specific range (16-32°C for cold smoking) by using temperature sensors and control circuits that adjust heating power dynamically.
2Ease of manufacture
If high temperature is used for smoking, then ignition is achieved, but unpleasant odors and toxins are extracted
Solution Approach 1:
The patent changes the temperature parameter from high temperature (open flame ~1,649°C) to controlled low temperature (16-32°C for cold smoking). This parameter change prevents the thermal decomposition of wood chips that produces toxins and unpleasant odors, while still achieving effective smoke extraction through controlled heating.
Solution Approach 2:
The patent replaces the high-temperature combustion process with a low-temperature controlled heating process. The electronic heating element delivers thermal energy without reaching combustion temperatures, eliminating the formation of harmful combustion byproducts while maintaining smoke generation capability.
3Productivity
If traditional smoke gun is used, then smoke generation is achieved, but consistent flavor extraction is not achieved
Solution Approach 1:
The patent incorporates temperature sensors and control circuits that continuously monitor and adjust heating power to maintain consistent temperature. This feedback mechanism ensures repeatable flavor extraction by keeping the heating process within optimal temperature ranges, eliminating the variability inherent in manual open flame methods.
Solution Approach 2:
The patent establishes precise temperature parameters for different wood chip types and smoking conditions. By controlling temperature within specific ranges rather than using uncontrolled open flame, the system achieves consistent flavor extraction and smoke generation across multiple operations.
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 device efficiently infuses food with desired flavors by maintaining controlled temperatures, preventing toxin extraction and ensuring consistent taste profiles.
Implementation Method 1
A cold smoke smoker uses a controlled temperature ignition plate (e.g., ceramic infrared heater)
Implementation Method 2
heating element such as a ceramic infrared heater
Implementation Method 3
a fan to blow air across the material(s)
Implementation Method 4
maintain precise temperatures for infusing food with natural wood chips, herbs, or spices
Implementation Method 5
temperature controller for controlling a temperature of the ignition plate
Data Source
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AI summary
Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows smoke up through a vent, past an ignition plate smoking the materials, and through tubing into a food package containing food. The materials that are smoked can include natural wood chips, herbs, spices, or blends of the fore mentioned materials.