Cooking assistance device

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Solution Overview

Problem

Existing sous-vide cooking devices require multiple versions for different food items, leading to high costs and space usage, and immersion heaters can cause temperature stratification due to heat input from below, making precise temperature control challenging.

Innovation Solution

A self-erecting float cooking aid with a temperature sensor and electronic circuit arrangement that floats above the waterline, allowing for precise temperature measurement near the water surface and protection from heat, and can be used in both water and oil baths, with optional energy harvesting and wireless communication for user-friendly operation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If multiple versions of sous-vide devices are kept for different food items, then the ability to cook various foods optimally is improved, but cost and space consumption increase

Engineering Contradiction:

Improveability to cook various foodsVSAvoidspace consumption

Core Design Contradiction:

Adaptability or versatilityVSArea of stationary object

Solution Approach 1:

The patent describes a universal sous-vide device that can be used for cooking different types of food by adjusting temperature and time parameters through a control unit, eliminating the need for multiple specialized devices. The device maintains versatility while reducing space requirements by consolidating functionality into a single multi-functional unit.

Inventive Principle:

Principle #6Universality (Multi-functionality)

2Power

If immersion heaters are used to heat water, then heating capability is improved, but temperature stratification occurs making precise temperature control difficult

Engineering Contradiction:

Improveheating capabilityVSAvoidtemperature control precision

Core Design Contradiction:

PowerVSMeasurement precision

Solution Approach 1:

The patent incorporates a temperature sensor that continuously monitors water temperature and feeds this information back to a control unit. The control unit adjusts the immersion heater's power output based on the feedback to maintain a target temperature, preventing temperature stratification and ensuring precise temperature control throughout the water bath.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The patent replaces manual temperature monitoring and adjustment with an automated electronic control system that uses sensors and feedback loops to maintain precise temperature control, eliminating the need for mechanical intervention and improving temperature uniformity.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Ease of manufacture

If the temperature sensor is placed near the bottom of the cooking vessel, then temperature measurement is simplified, but temperature stratification causes inaccurate readings of the actual food cooking temperature

Engineering Contradiction:

Improvetemperature measurement simplicityVSAvoidfood temperature accuracy

Core Design Contradiction:

Ease of manufactureVSMeasurement precision

Solution Approach 1:

The control unit uses feedback from the temperature sensor to continuously adjust heating power, compensating for temperature gradients in the water. This ensures that the target temperature is maintained throughout the water bath, making the temperature reading at any location (including the bottom) representative of the overall cooking temperature.

Inventive Principle:

Principle #23Feedback

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 reliable and precise temperature control in sous-vide cooking without the need for multiple devices, prevents temperature stratification, and protects electronic components from heat, allowing for efficient use in various cooking environments.

Implementation Method 1

with the temperature sensor being able to detect a temperature of a water bath

Methodology Applied

Scientific EffectTemperature detection: Thermal Expansion

Implementation Method 2

the auxiliary cooking device is designed as a self-erecting float

Methodology Applied

Scientific EffectBuoyancy: Archimedes' Principle (Buoyancy)

Implementation Method 3

data for controlling the temperature of the water bath being transmitted wirelessly from the electronic circuit arrangement

Methodology Applied

Scientific EffectWireless transmission: Electromagnetic Induction

Data Source

PatentEP3143916B1Cooking assistance device

Publication Date: 2018.01.31 FLUXRON SOLUTIONS AG

Figure 1~2
Figure 3~4

AI summary

Auxiliary cooking device (1) with a temperature sensor (2) and an electronic circuit arrangement (3) to which an output value of the temperature sensor (2) is supplied, with the temperature sensor (2) being used to determine a temperature of a water bath (20) that can be heated by a hotplate (22) can be detected and data for controlling the temperature of the water bath (20) can be transmitted wirelessly from the electronic circuit arrangement (3) to a receiving unit (23), and wherein the auxiliary cooking device (1) is designed as a float, and that the auxiliary cooking device (1) is designed as a self-erecting float, the electronic circuit arrangement (3) being completely above the water line (8) of the auxiliary cooking device (1) when the auxiliary cooking device (1) floating in the water bath (20) is in a self-erecting state. (Fig.1)