Cooking Vessel Temperature Sensor with Food Placement Zone Marking
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Solution Overview
Problem
Cooking vessels with integrated temperature sensors often display inaccurate cooking temperatures due to non-homogeneous heating and the sensor's location not being directly under the food, leading to a significant temperature difference between the displayed and actual cooking temperatures.
Innovation Solution
A cooking vessel design with a temperature sensor positioned at the base and visible markings to identify the food deposit zone, ensuring the sensor is directly under the food, along with remote signal processing and display means for accurate temperature monitoring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If the temperature sensor is integrated in the bottom of the cooking vessel, then the temperature can be displayed, but the displayed temperature does not correspond to the actual temperature of the food due to non-homogeneous heating and sensor location
Solution Approach 1:
The patent applies local quality by creating a specific localized zone on the bottom of the cooking vessel where food should be placed. This zone is directly above the temperature sensor and is identified by visual markings. By concentrating the measurement function to a specific location rather than assuming uniform temperature across the entire bottom, the system accurately reflects the actual cooking temperature where the food is placed.
Solution Approach 2:
The patent introduces visual markings (arrows, circles, or other indicators) as an intermediary element between the temperature sensor and the user. These markings guide the user to place food in the correct location directly above the sensor, effectively mediating the interaction between the measurement system and the cooking process to ensure accurate temperature monitoring.
2Temperature
If the bottom of the cooking vessel is preheated, then cooking can begin, but the temperature drops significantly in the food area while the rest of the bottom remains hot
Solution Approach 1:
The patent recognizes that temperature distribution across the bottom of the cooking vessel is non-uniform and creates a specific localized zone directly above the temperature sensor where food should be placed. This approach accepts the temperature heterogeneity and utilizes the specific thermal characteristics of the localized sensor area rather than attempting to achieve uniform temperature across the entire bottom surface.
3Ease of operation
If visual markings are added to identify the food deposit zone, then the user can easily place food in the correct location, but the manufacturing process becomes slightly more complex
Solution Approach 1:
The patent uses visual markings such as arrows, circles, or other graphical indicators printed or embossed on the bottom of the cooking vessel. These markings utilize color or visual contrast to clearly indicate the food deposit zone to the user, providing intuitive guidance without requiring complex mechanical or electronic systems.
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 design allows for precise temperature monitoring of the food, ensuring successful cooking by providing accurate temperature information displayed to the user, enhancing cooking results and user experience with intuitive and economical implementation.
Implementation Method 1
a temperature sensor (10) arranged between the external face (7) of the cap (2) and the perforated plate (6)
Data Source
Figure 1~2
Figure 3~6
AI summary
The invention relates to a cooking container (1, 1') comprising a bottom (3, 3') provided with a temperature sensor (10) which is electrically connected to signal processing and display means (40) arranged at a distance from said temperature sensor (10). According to the invention, the bottom (3, 3') of the cooking container comprises means (20a, 20b, 20c, 20d) for identifying an area for placing the food to be cooked, said area being arranged facing the temperature sensor (10) in order to allow the user to monitor the cooking temperature of said food.