Cooking System and Vessel
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Solution Overview
Problem
Industrial food cooking systems face inefficiencies due to maintenance shutdowns and oil degradation from food residue, leading to economic losses and reduced cooking quality, as existing systems struggle to maintain clean conditions and optimal oil quality.
Innovation Solution
The implementation of a cooking system with a self-cleaning mechanism and optimized oil management, including a cooking vessel design with oil nozzles and a filter assembly that promotes a consistent laminar flow of cooking oil, reduces residue accumulation and extends the operational time between maintenance, while minimizing oil volume and frequency of replacement.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional cooking systems operate continuously, then productivity is maintained, but oil quality degrades due to food residue accumulation
Solution Approach 1:
The system performs preliminary cleaning actions by continuously circulating filtration equipment through the cooking oil during operation. The filtration system captures food particles before they can accumulate and degrade the oil quality, allowing continuous productivity without waiting for maintenance shutdowns.
Solution Approach 2:
The cooking system performs self-cleaning through automated filtration equipment that continuously circulates and filters the cooking oil. The system monitors its own oil quality and maintains cleanliness without external intervention, enabling continuous operation while preventing oil degradation.
2Object-affected harmful factors
If maintenance shutdowns are performed to clean the system, then oil quality is improved, but productivity is reduced due to downtime
Solution Approach 1:
The filtration system operates continuously alongside the cooking process, maintaining oil quality without interrupting productivity. The useful action of filtering oil continues uninterrupted, eliminating the need for maintenance shutdowns while preserving both oil quality and production continuity.
Solution Approach 2:
The system performs preliminary filtration during normal operation, preventing the need for subsequent maintenance shutdowns. By continuously removing food particles before they can cause degradation, the system maintains oil quality without requiring productivity-reducing maintenance periods.
3Productivity
If large volumes of cooking oil are used, then cooking capacity is increased, but waste and replacement frequency increase
Solution Approach 1:
The system incorporates sensors and monitoring equipment that continuously assess oil quality and provide feedback to the control system. Based on this real-time information, the system adjusts filtration intensity and alerts operators when oil replacement is actually needed, preventing premature disposal and reducing waste while maintaining optimal cooking capacity.
Solution Approach 2:
The automated filtration and monitoring system maintains oil quality independently, extending the useful life of cooking oil. By continuously removing contaminants and monitoring degradation, the system allows larger volumes of oil to be used more efficiently, reducing replacement frequency and waste without compromising cooking capacity.
4Object-affected harmful factors
If frequent oil replacement is performed, then oil quality is maintained, but loss of substance and operational efficiency decrease
Solution Approach 1:
The monitoring system provides continuous feedback on actual oil quality conditions, replacing oil only when degradation thresholds are reached rather than on a fixed schedule. This data-driven approach maintains oil quality while minimizing unnecessary replacements and reducing waste.
Solution Approach 2:
The continuous filtration system maintains oil quality throughout its service life, extending the period between replacements. By continuously removing contaminants, the system keeps oil in optimal condition longer, reducing replacement frequency and associated waste without compromising quality.
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 solution allows for continuous operation of industrial food cooking systems with reduced maintenance downtime and improved cooking quality by maintaining optimal oil quality and minimizing waste, thereby reducing economic losses.
Implementation Method 1
promotes a consistent laminar flow of cooking oil
Implementation Method 2
each of the plurality of nozzles is configured to emit oil along an upper surface of the base toward the trough
Implementation Method 3
cooking oil is configured to flow radially through apertures in the trommel
Implementation Method 4
A driver is configured to rotate the trommel about the axis of rotation
Implementation Method 5
a burner or burners configured to combust an air/fuel mixture to produce heat
Implementation Method 6
one or more heat exchangers to transfer the heat produced by the burner to the cooking medium
Data Source
AI summary
A cooking vessel for a cooking system is provided that includes a table including a longitudinal axis, a first end, a second end opposite the first end, a trough positioned along the table that is more proximate the second end than the first end. The cooking system further includes an inlet header positioned at the first end that is configured to emit cooking fluid onto the table such that the cooking fluid is to flow across the table toward the trough, and a plurality of oil nozzles positioned along a base of the table, wherein each of the plurality of nozzles is configured to emit oil along an upper surface of the base toward the trough.