Cooking apparatus and method
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing cooking apparatuses suffer from excessive smoke production during cooking, which negatively affects the odor and taste of cooked food ingredients.
Innovation Solution
A cooking apparatus that includes a cooking chamber, a heater, and processors configured to control the heater to heat the cooking chamber at a first temperature (≤140°C) for a larger fraction of the cooking time and at a second temperature (higher than 140°C) for a shorter remainder of the cooking time, based on inputted recipe parameters.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the cooking chamber is heated at high temperature throughout the cooking time, then the cooking efficiency and food doneness are improved, but excessive smoke production occurs which deteriorates food odor and taste
Solution Approach 1:
The cooking process is segmented into two distinct temperature phases: a first temperature phase (≤140°C) for the larger fraction of cooking time and a second temperature phase (>140°C) for the remainder. This segmentation allows the cooking process to benefit from both low-temperature smoke-free cooking and high-temperature efficient cooking, resolving the contradiction between productivity and smoke generation
Solution Approach 2:
The cooking process employs periodic temperature variation, alternating between lower temperature periods (reducing smoke) and higher temperature periods (improving cooking efficiency). The processor dynamically adjusts temperature based on cooking time fractions, creating a periodic thermal action pattern that balances smoke reduction with cooking effectiveness
2Object-generated harmful factors
If the cooking chamber is heated at low temperature to reduce smoke, then smoke production and adverse effects on food odor and taste are reduced, but the cooking time increases which reduces productivity
Solution Approach 1:
The cooking process is divided into two temperature segments where the first segment (≤140°C) occupies a larger fraction of time for smoke-free cooking, while the second segment (>140°C) occupies a smaller fraction for rapid finishing. This segmentation ensures that the majority of cooking occurs at smoke-reducing temperatures while a brief high-temperature phase maintains productivity
Solution Approach 2:
The temperature parameter is dynamically changed during the cooking process based on the elapsed time and predetermined fractions. The processor adjusts the heating element output to transition between temperature zones, optimizing the balance between smoke reduction and cooking speed by varying the temperature parameter throughout the cooking cycle
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
This solution effectively reduces excessive smoke production and its adverse effects on food odor and taste, while ensuring the food is cooked to the required doneness.
Implementation Method 1
Fan-assisted ovens and air fryers, for instance, cook food ingredients by convection
Data Source
AI summary
A cooking apparatus including a cooking chamber for receiving food ingredients. A heater for heating the cooking chamber. An input arrangement to input at least one recipe parameter indicative of an energy requirement for cooking the food ingredients. One or more processors control the heater to heat the cooking chamber at a first temperature less than or equal to 140° C. for a fraction of a cooking time and control the heater to heat the cooking chamber at a second temperature higher than 140° C. for the remainder of the cooking time. The remainder is a further fraction of the cooking time which is less than the fraction. The processors select the cooking time based on the energy requirement, fraction of the cooking time at the first temperature, further fraction of the cooking time at the second temperature. A method for operating the cooking apparatus. A computer program for implementing the method.