Cooking method for a cooking appliance with a motion-inducing means and corresponding cooking appliance
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing cooking appliances with stirring mechanisms inside a food reception chamber face inefficiencies in cooking homogeneity and compactness due to the height of food piles and reduced capacity, especially when cooking food coated in breadcrumbs, as they require larger chambers and reduce the amount of food that can be prepared.
Innovation Solution
A cooking method involving a food cooking appliance with a reception means and a stirring means that move in relative rotation, with two temperature-controlled steps: a first step where rotation is neutralized and a second step where rotation is active, allowing for controlled temperature changes and stirring to ensure even browning and cooking of breadcrumb-coated foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the stirring paddle pushes food around the chamber to improve cooking homogeneity, then the cooking quality is improved, but the height of the food pile increases requiring a larger chamber
Solution Approach 1:
The invention applies dynamic motion between the stirring paddle and chamber by rotating the stirring paddle at a controlled speed (5-20 rpm) while the chamber remains stationary. This dynamic stirring action distributes food evenly throughout the chamber without requiring excessive vertical space, as the horizontal rotation spreads food across the chamber floor rather than piling it upward.
Solution Approach 2:
The stirring mechanism operates with periodic cyclic motion, where the paddle rotates continuously at a low speed to periodically redistribute food items. This periodic stirring action ensures that all food surfaces sequentially contact the chamber bottom for fat coating and are exposed to hot air flow, achieving homogeneous cooking without increasing chamber height.
2Manufacturing precision
If the stirring paddle is positioned to stir food effectively, then cooking homogeneity is improved, but the appliance capacity is reduced due to obstacle space requirements
Solution Approach 1:
The stirring paddle is designed with multi-functionality, serving both as a stirring element and a food distribution mechanism. The paddle geometry and rotation create multiple functions: it stirs food, distributes fat, exposes surfaces to hot air, and prevents food piling. This universal design maximizes the utility of the stirring component without requiring additional space-consuming elements.
Solution Approach 2:
The stirring paddle design replicates effective stirring geometry from existing appliances but optimizes it for horizontal rotation rather than vertical pushing. By copying and adapting the stirring function to a rotational motion pattern, the invention achieves effective food mixing without the space-consuming food pile effect caused by vertical paddle movement.
3Ease of operation
If the chamber is sized to accommodate the food pile created by the stirring paddle, then the stirring function works, but the appliance becomes less compact
Solution Approach 1:
The invention transforms the static chamber design into a dynamic system where the stirring paddle rotates horizontally at controlled speeds. This dynamic approach distributes food evenly across the chamber floor through rotation, preventing vertical piling and allowing the chamber to be shorter while maintaining effective stirring function.
4Manufacturing precision
If the stirring paddle moves food to expose surfaces to hot air and fat, then cooking quality is improved, but the appliance complexity increases
Solution Approach 1:
The invention merges the stirring function with the cooking process by integrating the stirring paddle rotation with the hot air circulation and fat distribution systems. The single rotational motion of the paddle simultaneously achieves multiple cooking objectives: food mixing, fat coating, and hot air exposure, thereby improving cooking quality without proportionally increasing appliance complexity.
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 method effectively browns the breading without crumbling and achieves crispy, golden results across all surfaces, enhancing cooking quality and maintaining the appearance of breadcrumb-coated foods while allowing for a more compact appliance design.
Implementation Method 1
a chamber (20) arranged inside a casing (4) that encloses a hot air heating mechanism
Implementation Method 2
The different surfaces of the fries can thus successively come into contact with the bottom of the chamber, where they can be coated in fat
Implementation Method 3
The geometry of the stirring paddle and the movement of the stirring paddle inside the vessel help to move the fries around with respect to one another
Data Source
AI summary
Provided is a method of cooking for a food-cooking appliance having a reception means designed to receive the food products, a motion-inducing means positioned inside the reception means, and at least one main heating means. The method includes: a first cooking step during which the relative rotation of the reception means and of the motion-inducing means is neutralized and at least one main heating means is operated in order to regulate the temperature to a first set-point value; and a second cooking step during which the relative rotation of the reception means and of the motion-inducing means is active and at least one main heating means is operated in order to regulate the temperature to a second set-point value higher than the first.