Cooking Range Modular Platen Design for Wide Temperature Control
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Solution Overview
Problem
Traditional French Top cooking ranges are deficient in efficiently heating cooking vessels to higher temperatures and providing a sufficient range of temperatures for multiple vessels simultaneously, as they require cumbersome removal of the circular portal and lack sufficient temperature variability.
Innovation Solution
The cooking range features a modular design with a platen, a removable outer plate, and a removable inner plate, each with varying thermal conductivity and thickness, along with a perforated enclosure that directs heat to the inner plate, allowing for adjustable thermal resistance and enhanced heat retention, enabling higher temperatures and broader temperature ranges without removing the inner plate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the circular portal is removed to increase heat to a cooking vessel, then the heat provided to the cooking vessel is increased, but the structure becomes simpler and loses temperature variability
Solution Approach 1:
The cooking surface is segmented into multiple independent heating zones: a central circular portal and multiple peripheral platens, each capable of independent temperature control. This allows simultaneous operation at different temperatures without requiring removal of any component.
Solution Approach 2:
The system transitions from a static, single-temperature surface to a dynamic, multi-temperature system where each platen and the circular portal can be independently adjusted to different temperature levels, providing adaptability while maintaining structural integrity.
2Quantity of substance
If multiple cooking vessels are heated simultaneously, then the cooking capacity is increased, but the temperature control for each vessel becomes more difficult
Solution Approach 1:
The heating surface is divided into multiple independently controllable segments (circular portal and platens), allowing each cooking vessel to be positioned over a specific zone with its own temperature control, enabling simultaneous cooking at different temperatures.
Solution Approach 2:
Each platen and the circular portal serve multiple functions: they can be used individually or in combination, and each can operate at different temperature levels to accommodate various cooking requirements simultaneously.
3Stability of the object's composition
If the circular portal is kept intact for indirect heating, then the temperature distribution is more uniform, but the maximum temperature achievable is limited
Solution Approach 1:
The system separates the heating functions into two distinct modes: the circular portal provides uniform indirect heating when needed, while peripheral platens can be configured for direct high-temperature heating, allowing both temperature uniformity and high temperature capability without compromise.
Solution Approach 2:
Different regions of the cooking surface have different thermal characteristics: the circular portal area provides gentler, more uniform heating, while the peripheral platens can deliver concentrated high heat, allowing local optimization of heating quality for different cooking needs.
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 allows for efficient heating of cooking vessels to higher temperatures and provides a wider range of cooking temperatures, improving the performance and versatility of the cooking range by maintaining heat effectively across different sections.
Implementation Method 1
at least one combustion chamber having a bottom surrounded by sidewalls that extend upward to an upper rim; first and second gas burners positioned at the bottom of the at least one combustion chamber
Implementation Method 2
a first platen positioned on a first portion of the upper rim, the first platen having an interior opening above the first gas burner with a first flange... a removable outer plate positioned on the first flange of the first platen... a removable inner plate positioned on the second flange of the removable outer plate
Data Source
AI summary
According to one embodiment, a range for cooking includes at least one combustion chamber having a bottom surrounded by sidewalls that extend upward to an upper rim. The range further includes first and second gas burners positioned at the bottom of the at least one combustion chamber, and a first platen positioned on a first portion of the upper rim. The first platen has an interior opening above the first gas burner with a first flange. The range further includes a first removable plate positioned on the first flange. The first removable plate has an interior opening above the first gas burner with a second flange. The range further includes a removable inner plate positioned on the second flange. The range further includes a second platen positioned over a remaining portion of the upper rim. The second gas burner is a linear flame source positioned under the second platen.