Cooking insert for a kitchen appliance
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Solution Overview
Problem
Existing cooking inserts for food processors often obstruct the flow of steam, leading to undesirable turbulence and inefficient cooking, as they typically contact the pot or vessel bottom, hindering the free flow of water vapor.
Innovation Solution
A cooking insert designed to be contactless with the pot or vessel bottom, allowing steam to flow freely by being supported on the inner wall or arranged as a shelf within the pot or vessel, with passage openings for vapor distribution and handles for easy positioning, enabling optimal steam circulation and food cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the cooking insert contacts the pot or vessel bottom for stability, then the insert is stable and easy to position, but the steam flow is obstructed causing turbulence and inefficient cooking
Solution Approach 1:
The cooking insert is designed to be supported laterally by the inner wall of the pot or vessel rather than resting on the bottom, transitioning from vertical support (contact with bottom) to lateral support (contact with wall). This dimensional change allows steam to flow freely underneath the insert while maintaining stability through side contact.
2Ease of operation
If the cooking insert contacts the pot or vessel bottom, then the insert is easy to position and handle, but steam flow is hindered creating turbulence
Solution Approach 1:
The insert utilizes lateral support from the vessel wall instead of bottom contact, changing the support dimension from vertical to horizontal. This eliminates the harmful turbulence effect while maintaining ease of positioning, as the insert can be easily placed against the vertical wall.
3Productivity
If the cooking insert is designed to be contactless with the bottom for optimal steam flow, then steam circulation is improved, but the insert may be less stable or harder to position
Solution Approach 1:
The inner wall of the pot or vessel serves as an intermediary support structure for the cooking insert. Instead of the insert directly contacting the bottom or floating freely, the vertical wall provides a stable lateral support surface that maintains insert position while allowing unrestricted steam flow underneath.
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 design ensures unobstructed steam flow and efficient cooking by preventing turbulence, allowing for simultaneous cooking of multiple portions with improved vapor distribution and ease of use.
Implementation Method 1
water vapor rising in the pot, which can rise into the vessel when the cooking insert is arranged in a vessel arranged on the pot
Data Source
Figure 1~3
AI summary
The present invention relates to a cooking insert (1) for a food processor comprising a pot, comprising an insert body (2) in which at least one food receptacle (3) is formed for receiving food. The cooking insert is characterized in that it can be inserted into the pot or into a container arranged on the pot in such a way that the cooking insert (1) can be arranged without contact with the bottom of the pot or the bottom of the container within the pot or the container. This improves the heat distribution with respect to the food receptacles (3).