Robot
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Solution Overview
Problem
Existing cooking robots face challenges in processing food ingredients into solid forms that are easy to transport and minimize deformation, which affects the precision and cleanliness of ingredient input during cooking operations.
Innovation Solution
A robot system comprising an ingredient mold, a storage container, a cooling chamber, and a guide that cools food ingredients into solid forms, with features like inclined or spiral guides to prevent deformation and ensure precise transfer of ingredients to a cooking container.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If food ingredients are processed into solid forms using conventional methods, then they can be transported, but they deform during transfer affecting precision
Solution Approach 1:
The patent utilizes phase transition by cooling liquid or semi-liquid food ingredients to transform them into solid forms within the ingredient mold. This phase change enables the ingredients to maintain their shape during transport and transfer, preventing deformation while allowing for precise input into cooking containers
Solution Approach 2:
The system performs preliminary solidification of ingredients in the ingredient mold before transfer. By pre-cooling and solidifying the ingredients in a controlled environment, the system ensures they maintain their intended shape and position during subsequent handling and transfer operations
2Ease of operation
If ingredients are cooled into solid forms, then they are easy to transport, but the cooling process adds system complexity
Solution Approach 1:
The cooling chamber is integrated with the ingredient mold assembly, combining the cooling function directly with the ingredient processing component. This merging eliminates the need for separate cooling systems and reduces overall system complexity while maintaining the ability to produce transport-friendly solid ingredients
3Manufacturing precision
If a guide structure is added to prevent deformation, then ingredient transfer precision improves, but device complexity increases
Solution Approach 1:
The guide structure serves as an intermediary element between the ingredient mold and cooking container. This simple guiding component facilitates smooth transfer of solid ingredients while preventing deformation, achieving precision improvement with minimal added complexity through a straightforward mechanical guide
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
The system effectively processes food ingredients into solid forms that are easy to transport and minimize deformation, enabling precise and clean input into cooking containers, enhancing cooking efficiency and quality.
Implementation Method 1
a cooler configured to cool the cooling space
Implementation Method 2
The guide may have an inclined surface disposed between the ingredient mold and the storage container and inclined toward the storage space
Data Source
AI summary
A robot includes an ingredient mold configured to cool food ingredients into solid ingredients; a storage container spaced from the ingredient mold and having a storage space configured to store the solid ingredients; a cooling chamber formed therein with a cooling space in which the storage container is accommodated; a cooler configured to cool the cooling space; and a guide configured to guide the solid ingredients dropped from the ingredient mold to the storage space.