Cooking Container Sensor Channel via Pre-formed Groove
Solution Overview
Problem
Existing methods for producing cooking vessels with integrated temperature sensors result in irregularly dimensioned channels due to material subsidence during crimping, potentially damaging the sensor and wires, and require high-tonnage presses, making them costly and inefficient.
Innovation Solution
A method involving a foundry operation to create a cooking vessel cap with a groove and studs, allowing for precise crimping of a perforated plate using a lower-tonnage press, ensuring constant channel dimensions and compatibility with various sensors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a groove is made in the bottom and the perforated plate is crimped on by striking, then the receiving channel is formed, but the bottom material subsides in the groove causing irregular dimensions
Solution Approach 1:
The groove is pre-formed in the bottom before the crimping operation. This preliminary action defines the exact receiving channel dimensions in advance, so that subsequent crimping of the perforated plate cannot cause material subsidence that would alter the groove dimensions. The groove acts as a pre-established template that guides and constrains the final assembly.
Solution Approach 2:
The bottom is segmented into distinct functional zones: the groove area that forms the receiving channel, and the surrounding bottom material. This segmentation isolates the channel-forming function from the structural bottom, preventing material subsidence from affecting channel dimensions during crimping.
2Strength
If a high-tonnage press is used to crimp the perforated plate, then the plate is securely fixed, but the equipment cost and complexity increase
Solution Approach 1:
The groove is pre-formed with dimensions and geometry optimized to work with low-tonnage crimping. The groove's cross-sectional shape and size are designed to provide mechanical interlocking and constraint during crimping, enabling secure fixation without requiring excessive press force.
Solution Approach 2:
The groove dimensions (width, depth, cross-sectional shape) are specifically optimized to maximize the mechanical advantage during crimping. By adjusting these geometric parameters, the design achieves strong fixation with minimal crimping force, reducing the required press tonnage.
Data Source
Figure 1~2
Figure 3~5
AI summary
The invention relates to a process for producing a cooking container (1) comprising a dome (2) having a base (3), a plate (5) with perforations (15) attached on the base (3), and a receiving channel (11) for a sensor (20), in particular a temperature sensor, said receiving channel (11) being arranged between the base (3) and the perforated plate (5). The method according to the invention comprises the following steps: a) producing the dome (2) by a casting operation, the base (3) of said dome (2) comprising a slot (6) and studs (8) intended to engage with the perforations (15) of the plate (5), the slot (6) and the studs (8) coming directly from the mould used in said casting operation. b) positioning the perforated plate (5) on the base (3) by introducing the perforations (15) into the studs (8), and c) crimping the perforated plate (5) onto the base (3) by striking the studs, the receiving channel (11) being formed by the slot (6) hooded by the plate (5).