Low energy impact kitchen system, configured for installation in a remote and harsh or extra-terrestrial environment
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Solution Overview
Problem
The lack of direct supply of raw materials and electricity, combined with limited space, makes it impossible to install traditional kitchen systems in remote and harsh environments, such as space ships or extra-terrestrial environments.
Innovation Solution
A compact kitchen system with reduced energy consumption, featuring a standing area, working area, distribution unit, multifunction unit, and operating units like a dishwasher, refrigerator, and a growing area for plants, all connected by an electronic control unit to manage energy usage and automate operations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a traditional kitchen system is installed, then sufficient functionality is achieved, but the installation space required becomes too large for remote and harsh environments
Solution Approach 1:
The patent combines multiple kitchen functions (food preparation, cooking, cleaning, storage, and plant cultivation) into a single integrated system. The work surface integrates washing areas, cutting zones, and cooking surfaces. The refrigerator doubles as storage for both food and plants. This merging of functions allows the kitchen to provide traditional functionality while occupying minimal space suitable for spacecraft and remote environments.
Solution Approach 2:
The kitchen system is designed with multi-functional elements: the refrigerator serves as both food storage and plant cultivation space, the work surface provides washing, cutting, and cooking areas, and the electronic control unit manages multiple operations including energy distribution, cooking control, and plant monitoring. This universality ensures sufficient kitchen functionality within a compact footprint.
2Productivity
If traditional kitchen equipment is used, then cooking operations are performed effectively, but energy consumption becomes too high for environments with limited power supply
Solution Approach 1:
The patent replaces traditional thermal conduction heating with electromagnetic induction heating. The induction cooktop generates electromagnetic fields that directly induce currents in the cookware, heating the food rapidly and efficiently. This substitution reduces energy consumption compared to traditional electric heaters or gas stoves, while maintaining high cooking efficiency. The system also includes automated cooking control that optimizes energy usage based on the cooking stage and requirements.
Solution Approach 2:
The kitchen system dynamically adjusts operational parameters to optimize energy efficiency. The electronic control unit monitors cooking progress and automatically adjusts temperature, power levels, and timing. The refrigerator uses variable speed compressors that adjust cooling power based on load requirements. These parameter changes ensure high productivity while minimizing energy consumption in power-constrained environments.
3Ease of operation
If operating units are automated to reduce manual operation, then ease of operation improves, but device complexity increases
Solution Approach 1:
The kitchen system incorporates self-service capabilities through automated functions: the induction cooktop automatically detects cookware and adjusts power levels, the refrigerator automatically monitors temperature and activates cooling only when needed, and the electronic control unit automatically tracks cooking progress and notifies users when meals are ready. These self-service features improve ease of operation while keeping the system manageable through intuitive interfaces and automated decision-making algorithms.
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 system provides efficient food preparation and plant cultivation with minimal space and energy, ensuring high functionality and redundancy, even in environments lacking terrestrial resources.
Implementation Method 1
at least one ohmic heating device actuated on containers, in particular closed thermoses, containing a semi-finished product or a product to be heated and/or sterilized
Implementation Method 2
a lower plate for induction heating
Data Source
AI summary
A low energy impact kitchen system, configured for installation in a remote and harsh or extra-terrestrial environment and in particular in the absence of terrestrial ground and/or on space platforms, comprising a standing area (2) for a user, a working area (3) positioned around the standing area and, positioned in the working area (3): a distribution unit (10) comprising a plurality of containers or compartments (15) and configured to store and release individually in a controlled manner a plurality of predetermined doses of different raw or semi-processed materials; a multifunction unit (20) configured for actuating functions of mixing, chopping and cooking by induction a raw or semi-processed material or a mixture of raw or semi-processed materials; and further operating units (30-70) designed for the thermal treatment of products or semi-processed products and/or designed for auxiliary operations, for example washing, and/or designed for processing semi-processed food products. The kitchen system (1) also comprises an electronic control unit connected to the operating units (10-70) to receive information relating to an energy absorption level of the operating units (10-70).