Cookware Handle Attachment Base for Heat Shielding and Easy Cleaning
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Solution Overview
Problem
Existing handle attachment devices for cooking utensils suffer from issues such as sticky and difficult-to-clean organic matter projections due to direct contact with hot surfaces, and lack durability due to material degradation from heating and cooling cycles.
Innovation Solution
A handle attachment device with a design that positions the handle's upper edge close to the cooking utensil cap, minimizing contact with the cap and keeping the handle's upper part relatively cold, combined with an economical manufacturing process using extruded aluminum, and a base that protects against flames and overheating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the handle is positioned close to the cap to improve durability, then the handle material is subjected to heating and cooling cycles causing degradation, but the handle becomes difficult to clean due to sticky organic matter projections
Solution Approach 1:
The handle attachment device is divided into distinct functional segments: a base portion that contacts the cap and withstands heat, and a handle portion that extends upward and remains relatively cool. This segmentation allows each part to perform its specific function optimally - the base provides secure attachment while the handle remains easy to clean.
Solution Approach 2:
The base acts as an intermediary element between the hot cap and the handle. It absorbs and isolates the thermal effects, preventing direct heat transfer to the handle material. This intermediary structure protects the handle from thermal degradation while maintaining secure attachment to the cap.
2Reliability
If the base is made of heat conducting material to improve thermal protection, then the base becomes very hot causing organic matter to char and become difficult to clean, but the handle attachment becomes more secure
Solution Approach 1:
The base is designed with specific local qualities - it has a sufficient surface area in contact with the cap to provide secure attachment and thermal protection, but the upper surface area is minimized to reduce the zone where organic matter can accumulate and char. This local quality optimization balances security of fastening with ease of cleaning.
Solution Approach 2:
The dimensions of the base are carefully controlled - the length of the lower face is greater than 20mm to ensure secure attachment and thermal protection, while the length of the upper face is less than 5mm to minimize the area where organic matter can char. By changing these dimensional parameters, the device achieves both secure fastening and reduced charring.
3Ease of manufacture
If the handle upper edge is positioned close to the cap to minimize material usage, then the handle remains relatively cold and easy to clean, but the distance for flame protection is reduced
Solution Approach 1:
The base functions as a protective shell or barrier between the flame source and the handle. Even though the handle upper edge is positioned close to the cap to minimize material usage, the base extends downward to provide sufficient flame protection, creating a thermal barrier that protects the handle from direct flame exposure.
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
The solution provides an easy-to-clean and durable attachment that prevents organic matter from adhering and charring, while ensuring secure fastening and minimizing material usage.
Implementation Method 1
a base (8) surrounding said one end (30) of said handle (3), said base (8) having a first front end (21) adapted to dock with said cap (6) of said cookware (2) and a second rear end (22) able to receive said handle (3) in abutment
Implementation Method 2
which makes it possible to use a process for manufacturing the base by extrusion of aluminum then cutting
Data Source
Figure 1
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AI summary
The device has a stud (5) with a front end (14) fixed to a cap (6) of a culinary item (2), and a rear end (15) provided with an opening. A base (8) surrounds the stud and projections (31, 32) of the handle, and longitudinally connects a handle (3) to the cap when the device is assembled. The handle (3) has an end (30) comprising an upper edge presenting a surface (50). A distance between the surface of the upper edge of the handle and the cap of the culinary item is in the range between 0.5 and 6 mm. Length of a lower surface (25) of the base is greater than 5mm.