Cooking apparatus using liquid bath
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Solution Overview
Problem
Existing sous vide cooking appliances are often single-function, require significant counter space, lack flexibility in water level adjustment, and need separate heating sources, making them inconvenient for diverse cooking needs and multiple temperature control.
Innovation Solution
A kitchen sink adapted for sous vide cooking with external heating units, adjustable temperature control, and multiple temperature zones, allowing for flexible cooking with integrated temperature sensors and recirculation pumps, enabling precise temperature control and space-saving multi-purpose use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If dedicated stand-alone sous vide appliances are used, then precise temperature control is achieved, but they require significant counter space and lack flexibility for diverse cooking quantities
Solution Approach 1:
The patent applies multi-functionality by enabling a conventional kitchen sink to perform both its traditional dishwashing function and a secondary sous vide cooking function. The sink serves as the water bath container, while external heating units provide temperature control, allowing the same space to be used for multiple purposes without requiring dedicated counter space for separate appliances.
Solution Approach 2:
The patent uses external heating units as intermediaries to transfer thermal energy to the water in the sink without requiring the heating elements to be integrated into the sink structure. This intermediary approach allows precise temperature control to be achieved while keeping the sink design simple and maintaining its primary function.
2Adaptability or versatility
If immersion circulator-style portable heaters are used, then flexibility in container size is improved, but the system becomes unstable and requires large containers to accommodate the heater size
Solution Approach 1:
The patent resolves the stability issue by moving the heating units from a vertical immersion configuration to a horizontal external placement configuration. The heating units are positioned on the countertop adjacent to the sink rather than being submerged in the water, which eliminates the stability problems associated with large immersion heaters while maintaining flexibility in sink size selection.
3Reliability
If single-purpose cooking appliances are used, then each appliance is optimized for its specific function, but multiple appliances are needed for diverse cooking needs, increasing space requirements
Solution Approach 1:
The patent applies multi-functionality by enabling a conventional kitchen sink to perform both its traditional dishwashing function and a secondary sous vide cooking function. The sink serves as the water bath container, while external heating units provide temperature control, allowing the same space to be used for multiple purposes without requiring dedicated counter space for separate appliances.
4Device complexity
If fixed water level appliances are used, then the appliance structure is simplified, but they cannot accommodate diverse quantities and sizes of food to be cooked
Solution Approach 1:
The patent applies dynamics by making the water level adjustable rather than fixed. The sink design includes features that allow the water level to be dynamically changed to accommodate different cooking quantities, from small portions to large batches, while maintaining structural simplicity through the use of standard sink components.
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 precise temperature control and flexible cooking in a conventional kitchen sink, accommodating various food quantities and types, reducing the need for multiple appliances and providing space-saving, multi-zone cooking capabilities.
Implementation Method 1
an electric heating unit adapted and controlled to heat water in the interior volume of the kitchen sink to user settable temperatures over substantially an entire temperature range of 120° F.-160° F. for sous vide cooking
Implementation Method 2
a two part temperature sensor arrangement providing feedback to the temperature control unit wherein the first part of the temperature sensor arrangement is adapted to monitor the temperature of the water in the kitchen sink
Implementation Method 3
a convection system for heating and dispersing hot water without the need for a separate pumping system
Data Source
AI summary
A water bath system for cooking includes a conventional kitchen sink for 1) a dish washing mode of operation with heated water and 2) a sous vide cooking mode of operation, including a heating unit for heating water in the sink, a temperature sensor and a control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid in the kitchen sink at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath for sous vide cooking.