Culinary Injection Device Temperature Control Spring Plunger
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Solution Overview
Problem
Traditional food injectors lack the ability to maintain temperature control, making it difficult to inject substances into foods that require different temperatures, such as injecting into frozen treats or baked goods without compromising the food or the injected material.
Innovation Solution
A culinary injection delivery device with a cylindrical housing and a plunger system, featuring a conical-shaped nozzle and disks with a spring mechanism, allowing for adjustable temperature resistance and secure sealing, enabling the injection of materials into prepared foods without compromising their integrity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If traditional injectors are used to inject substances into foods with different temperature requirements, then the injection process is simple, but the temperature control is lost and food quality is compromised
Solution Approach 1:
The injector is divided into separate functional modules: a temperature-controlled chamber for holding injected substances, a separate food item, and a connection mechanism. This segmentation allows independent temperature control of the injected substance without affecting the overall device complexity significantly.
Solution Approach 2:
A temperature-controlled chamber acts as an intermediary between the injected substance and the food item. This intermediary maintains the required temperature of the substance during injection, resolving the contradiction between simple injection and temperature control.
2Temperature
If injected substances are heated or cooled to match food temperature requirements, then temperature compatibility is achieved, but energy consumption increases
Solution Approach 1:
The injected substances are pre-cooled or pre-heated in a temperature-controlled chamber before injection. This preliminary action ensures temperature compatibility with the food item without requiring continuous energy input during the injection process itself.
Solution Approach 2:
The temperature parameter of the injected substance is adjusted in advance to match the food item's temperature requirements. By changing the temperature parameter beforehand, the system avoids continuous energy consumption during injection while maintaining temperature compatibility.
3Stability of the object's composition
If injection is performed into frozen foods, then the food structure is preserved, but injection difficulty increases due to hardness
Solution Approach 1:
A specially designed needle or injection tool acts as an intermediary that can penetrate frozen food structures. This intermediary is specifically adapted to handle the hardness of frozen foods while maintaining the food's structural integrity, resolving the contradiction between structure preservation and injection ease.
4Reliability
If traditional injectors are used without sealing mechanisms, then the device is simple, but leakage occurs and food quality is compromised
Solution Approach 1:
Flexible sealing rings or membranes are used at the injection point to create reliable seals. These flexible elements conform to the injection site and prevent leakage without requiring complex mechanical sealing structures, resolving the contradiction between sealing reliability and device simplicity.
Data Source
AI summary
A culinary injection delivery device including a cylindrical housing having an interior volume. The cylindrical housing is opened at both ends. The first opened end has a delivery nozzle attached thereto. The second opened end has a plunger located therein. The plunger is made up of a stick and at least two disks. A first disk is located on an end of the stick and a second disk is located slightly aft of the first disk. A spring located behind the first and second disk is configured to push the first disk forward. The first disk has an extension placed thereon that matches the interior of the delivery nozzle. The spring will push the first disk forward releasing a food product.