Cooking system and method for operating a cooking system and cooked goods container
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Solution Overview
Problem
Conventional cooking systems require multiple pots and appliances for various cooking tasks, and manual heat adjustment is cumbersome, as they lack efficient heat distribution and monitoring capabilities.
Innovation Solution
A cooking system with a food container featuring a cavity for latent heat transfer and a sensor unit that controls the heat source based on pressure changes, allowing for precise temperature management and versatile cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional pots and appliances are used for various cooking tasks, then different cooking requirements can be met, but multiple pots and appliances must be kept in stock
Solution Approach 1:
The cooking container is designed with a cavity containing a working medium that enables it to perform multiple cooking functions - gentle heating for delicate foods, rapid boiling for water, and controlled melting for chocolate - all in a single device, replacing the need for multiple specialized pots and appliances
2Reliability
If manual heat adjustment is used to prevent burning or boiling over, then cooking control can be achieved, but constant monitoring and adjustment are required
Solution Approach 1:
A sensor unit detects the temperature or state of the food and provides feedback to a control device, which automatically adjusts the heat output of the heating source to maintain optimal cooking conditions and prevent burning or boiling over without requiring constant manual monitoring
Solution Approach 2:
The cooking system is designed to automatically regulate its own heat output based on sensor feedback, making the cooking process self-managing and eliminating the need for continuous user intervention to adjust heat settings
3Productivity
If high heat output is used for rapid heating, then heating speed is improved, but burning or boiling over occurs
Solution Approach 1:
The control device periodically adjusts the heat output based on sensor feedback, applying high heat when needed for rapid heating and reducing it when the food approaches the desired temperature, creating a dynamic heating pattern that achieves both speed and safety
Solution Approach 2:
The cavity uses a working medium that undergoes phase transitions (evaporation and condensation) to transfer heat efficiently, enabling rapid and uniform heat distribution that prevents localized overheating and burning while maintaining overall heating speed
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
Enables gentle and rapid heating of diverse foods, reducing the need for multiple pots and appliances, while allowing for automatic heat adjustment and monitoring, ensuring efficient and convenient cooking.
Implementation Method 1
The cavity contains at least one working medium for latent heat transfer. The cavity and the working medium are preferably suitable and designed to enable heat transfer between the walls essentially via evaporation or condensation heat.
Implementation Method 2
The cavity and the working medium are preferably suitable and designed to enable heat transfer between the walls essentially via evaporation or condensation heat.
Implementation Method 3
The cavity and the working medium are preferably suitable and designed to enable heat transfer between the walls essentially via evaporation or condensation heat.
Implementation Method 4
At least one sensor unit for detecting at least one characteristic variable for a pressure in the cavity is assigned to the cavity. The control device is suitable and designed to control the heating source at least temporarily as a function of the variable detected by the sensor unit.
Data Source
Figure 1~2
AI summary
The present invention relates to a cooking system (100) and a method for operating such a cooking system (100) and a food container (2). The cooking system (100) comprises a cooking device (1) with a heat source (11) and a food container (2) with a preparation space (12) for receiving and treating food. The heating source (11) can be controlled by means of a control device (4). The preparation space (12) of the food container (2) is delimited by a wall device (5) which has an inner wall (15) and an outer wall (25). A cavity (6) is formed between the inner wall (15) and the outer wall (25), which cavity contains a working medium (16) for latent heat transfer, so that the heat transfer between the walls (15, 25) essentially takes place via evaporation or The heat of condensation of the working medium (16) takes place. At least one sensor unit (7) for detecting at least one characteristic variable for a pressure in the cavity (6) is assigned to the cavity (6). The control device (4) is suitable and designed to control the heating source (11) depending on the variable detected by the sensor unit (7).