Combination Cooker with Integrated Sous-Vide Temperature Control
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Solution Overview
Problem
Current sous-vide equipment lacks versatility, as they are designed for singular sous-vide functionality and cannot be used for conventional cooking, and attempts to modify conventional cooking devices for sous-vide cooking have been unsuccessful.
Innovation Solution
A combination cooking range that integrates a high-precision temperature controller, pump, and fluid agitation device, allowing for sous-vide cooking using a user's own pots and range, with features like a detachable skirt for cleaning, submersible pump, and remote control capabilities for precise temperature control and recipe management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional cooking equipment is modified to attempt sous-vide functionality, then sous-vide capability is added, but the temperature control precision and reliability deteriorate
Solution Approach 1:
The patent integrates both conventional cooking and sous-vide functionalities into a single cooking device. The system includes a heating element for conventional cooking and a temperature controller that can operate in both conventional mode and sous-vide mode, allowing the device to perform multiple functions while maintaining precision through mode-specific control algorithms
Solution Approach 2:
The patent implements a feedback control system using a temperature sensor that continuously monitors the cooking temperature and adjusts the power delivery accordingly. The controller receives temperature feedback and modulates the heating element to maintain precise temperature control in both conventional and sous-vide modes, with different setpoint ranges for each mode
2Measurement precision
If singular sous-vide equipment is used, then temperature control precision is improved, but versatility deteriorates as it cannot perform conventional cooking
Solution Approach 1:
The cooking device is designed with universal functionality to perform both conventional cooking and sous-vide cooking. The temperature controller includes separate control modes: conventional cooking mode for high-temperature applications and sous-vide mode for precise low-temperature control, allowing a single device to replace multiple specialized equipment
Solution Approach 2:
The system dynamically switches between different control modes based on the selected cooking function. The controller adapts its control parameters, temperature ranges, and response characteristics depending on whether conventional cooking or sous-vide cooking is selected, optimizing performance for each specific function
3Adaptability or versatility
If conventional cooking equipment is used for sous-vide, then versatility is maintained, but heat-up time increases due to lower power output
Solution Approach 1:
The system uses periodic heating cycles during the heating phase, alternating between high-power heating intervals and lower-power maintenance intervals. This allows the device to rapidly heat the water to the target temperature using high power, then transition to precise temperature maintenance mode for sous-vide cooking
Solution Approach 2:
The controller dynamically changes power delivery parameters based on the cooking phase. During heat-up, the system delivers high power to rapidly increase temperature. Once the target temperature is reached, the system transitions to low-power pulse-width modulation control to maintain precise temperature with minimal oscillation, optimizing both speed and precision
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 sous-vide cooking while utilizing the power advantages of a cooking range for shorter heat-up times, allowing for both sous-vide precision and conventional cooking, with enhanced user experience through adjustable displays, wireless connectivity, and easy cleaning features.
Implementation Method 1
a heating element positioned within the container
Implementation Method 2
a pump positioned within the container and in communication with the heating element
Implementation Method 3
an agitation device positioned within the container and in communication with the pump
Data Source
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AI summary
A multifunction cooking range with sous-vides functionality. Cooking ranges are found in every home and in every restaurant; with the addition of a high precision temperature controller attached to the heating elements, a fluidic temperature control device, the range can also be configured to enable sous-vide cooking. By using a pot filled with fluid located on a burner, the user would immerse a fluidic temperature control device in the pot while using the burner with a heating element that is modulated by the controller and temperature sensor.