Table for food preparation and/or consumption
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Solution Overview
Problem
The existing methods for preparing and consuming seafood, such as steaming oysters, involve a two-step process that poses risks due to the transportation of hot food and boiling water, and there is a need for a more streamlined and safe approach that integrates cooking and consumption in a single location.
Innovation Solution
A table with a heat-shielded cooking system, featuring a gas burner positioned underneath a table top aperture, which is shielded by a heat shroud to prevent heat radiation and allow for stable food preparation, serving, and consumption at the same location, reducing the risk of injury and maintaining food temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If food is prepared on a remote cooking apparatus and then transported to a serving table, then the cooking and serving functions are separated, but this creates safety risks due to transportation of hot food and boiling water
Solution Approach 1:
The patent combines the cooking apparatus and serving table into a single integrated unit. The cooking surface is built directly into the table structure, eliminating the need to transport hot food between separate cooking and serving locations. This integration maintains safety by keeping hot food preparation and serving in one stationary location while reducing process complexity through consolidation.
2Reliability
If a built-in cooking system is integrated into the table, then transportation of hot food is eliminated, but heat radiation may damage structural areas of the table
Solution Approach 1:
The patent introduces a heat-shielding barrier as an intermediary element between the cooking surface and the table's structural components. This barrier, positioned beneath the cooking surface, blocks heat radiation from reaching and damaging the wooden or other combustible structural areas of the table, thereby protecting structural integrity while maintaining the integrated cooking system.
Solution Approach 2:
The heat-shielding barrier functions as a protective film or shell that intercepts thermal radiation. This thin barrier layer effectively prevents heat transfer to vulnerable structural areas while allowing the integrated design to proceed without compromising the table's structural strength or stability.
3Temperature
If food is transported from cooking apparatus to serving table, then separate functional areas are provided, but this results in loss of food temperature and potential contamination
Solution Approach 1:
The patent merges the cooking and serving functions into a single integrated table unit. Food is prepared on the built-in cooking surface and remains in the same location for serving, eliminating temperature loss during transport and reducing contamination risks. This consolidation maintains food temperature and simplicity while providing both cooking and serving capabilities in one device.
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 eliminates the need for transporting hot food items, enhances safety, reduces waste, and maintains food warmth, making it suitable for both indoor and outdoor use, while allowing for efficient preparation and consumption of various foods.
Implementation Method 1
a heat shroud configured to provide a heat-insulating air barrier for reducing or preventing heat radiation to structural areas of the table
Implementation Method 2
a cooking system comprising at least one heat-adjustable, regulated heat source (e.g., a gas burner system)
Data Source
AI summary
A table, for either indoor or outdoor use, may comprise a generally flat table top that can be stably positioned horizontally, or substantially horizontally, at a suitable height by a support system comprising at least two vertical, or substantially vertical, table top support members (e.g., two load-bearing members with stabilizing footing or plate at the floor or ground or a sufficient number of individual support legs). The table may be configured such that at least one food container or cooking tray may be received and stably held above and proximate the at least one aperture through which heat may be supplied from underneath by a cooking system comprising at least one heat-adjustable, regulated heat source, which is at least partially shielded by a heat shroud configured to provide a heat-insulating air barrier for reducing or preventing heat radiation to structural areas of the table.