Continuous flow food defroster
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Solution Overview
Problem
Conventional immersion food defrosting methods are inefficient as they waste thermal potential by allowing colder water to settle at the bottom of the basin, leading to increased water usage and splashing, while failing to adhere to health regulations for continuous water flow.
Innovation Solution
A system that directs a flow of defrosting fluid into the lower portion of a basin, using a manifold with apertures to circulate warmer water past the frozen item, reducing water usage and preventing splashing by ensuring continuous flow without overflowing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If water is provided to the top of the basin holding the frozen item, then the frozen item can be defrosted, but the thermal potential of the warmer water is wasted as colder water settles to the bottom and warmer water runs over the top edge
Solution Approach 1:
The patent inverts the conventional water flow direction by introducing water at the bottom of the basin through the manifold rather than at the top. This inversion allows warmer water to rise naturally through the frozen item, maximizing thermal potential utilization and preventing the waste of energy that occurs when warm water flows over the top edge while cold water settles at the bottom.
Solution Approach 2:
The patent introduces a vertical dimension to water flow by using the manifold to distribute water upward from the basin bottom. This dimensional change transforms the conventional horizontal top-to-bottom flow into a bottom-to-top vertical flow, enabling the frozen item to be defrosted from the bottom up and maximizing thermal energy utilization throughout the entire water column.
2Stability of the object's composition
If the flow of water into the basin is increased to mix colder water in the bottom with warmer water from the faucet, then mixing is facilitated, but water use is significantly increased
Solution Approach 1:
The patent inverts the water flow direction to introduce warm water at the bottom rather than the top, allowing natural convection to drive mixing. This eliminates the need for increased water flow rates to achieve temperature distribution, as the density-driven convection currents naturally mix the water while maintaining low consumption.
Solution Approach 2:
The system utilizes natural convection currents driven by temperature and density differences to achieve water mixing automatically. The warmer water introduced at the bottom naturally rises and circulates, creating self-sustaining convection patterns that mix the water without requiring additional energy input or increased water consumption.
3Stability of the object's composition
If increased flow of water directly into the basin is used to facilitate mixing, then temperature distribution is improved, but water splashing occurs
Solution Approach 1:
The patent inverts the water introduction location from the top to the bottom of the basin through the manifold. This inversion eliminates splashing by introducing water gently at the bottom where it can rise through convection without the impact and turbulence associated with top-down water flow, while still achieving effective temperature distribution.
4Device complexity
If conventional top-down water flow is used for defrosting, then the process is simple, but thermal potential is wasted and water consumption increases
Solution Approach 1:
The patent segments the water flow system by introducing water at multiple points through the manifold at the basin bottom rather than as a single top-down stream. This segmentation allows distributed water introduction that maximizes thermal potential utilization while maintaining relatively simple system architecture through the use of a manifold component.
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 efficiently defrosts food while reducing water consumption and maintaining compliance with health regulations by ensuring continuous water circulation without wasting thermal potential or causing splashing.
Implementation Method 1
The open inlet end of the riser extends above the top edge of the basin when the manifold is disposed within the basin. This allows providing water into the riser which is then directed to a space below the manifold
Implementation Method 2
The manifold includes an upper surface having a plurality of apertures that allow for dispersing water received below the manifold into the basin near the bottom of the basin
Implementation Method 3
The frozen item tends to cool the water in the basin such that colder water settles to the bottom of the basin while the typically warmer water from the faucet tends to run over the top edge of the basin
Data Source
AI summary
Presented herein is a system and a method (i.e., utility) for use in defrosting frozen food items. The utility is directed generally to a device and its use that directs a flow of a defrosting fluid (e.g., water) into a lower portion of a basin where the water passes upwards to the rim of the basin to defrost frozen items placed in the basin.