Device for cooking and heating and/or reviving of portions of fresh and/or frozen pre-cooked pasta and other food preparations
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Solution Overview
Problem
Conventional cooking and reheating devices for pasta and other foods are inefficient, prone to contamination, require significant space and equipment, and pose hygiene and practicality issues due to complex structures and steam emission.
Innovation Solution
A compact steam pressure cooking device with a box-shaped enclosure, a steam boiler, a water tank, and a perforated basket system that uses solenoid valves and an electronic control system to manage steam flow and condensation, ensuring rapid, uniform heating and hygiene.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional water boilers are used for cooking pasta, then cooking can be achieved, but the water becomes contaminated with starch and aromas from previous operations causing pasta to stick together
Solution Approach 1:
The system changes the physical state and composition of the cooking medium by using pressurized steam instead of liquid water. The steam is generated at high temperature and pressure, then condensed on the food surface, creating a different thermal transfer mechanism that prevents starch dissolution and contamination of the cooking medium.
Solution Approach 2:
The harmful element (liquid water that becomes contaminated) is extracted from the system. Instead of using liquid water for cooking, the system generates steam in a separate boiler, delivers it through controlled pathways, and condenses it on the food. The condensation water is collected separately and does not contaminate the steam generation process.
2Reliability
If steam ovens are used for cooking, then cooking can be achieved, but the cooking time becomes lengthy
Solution Approach 1:
The system uses pressurized steam with higher temperature and pressure parameters compared to conventional steam ovens. The steam is generated at elevated pressure (indicated by the pressure gauge and valve control) and delivered directly to the food surface, increasing the thermal energy transfer rate and reducing cooking time.
Solution Approach 2:
The system employs pneumatic principles by using pressurized steam flow to deliver thermal energy. The steam is generated under pressure, controlled through pressure-regulated valves, and delivered through a diffuser system that distributes the pressurized steam uniformly across the food surface, enhancing heat transfer efficiency.
3Reliability
If conventional water boilers are used, then cooking can be achieved, but the device requires significant space and extractor hoods for steam management
Solution Approach 1:
The system merges the steam generation, cooking, and condensation functions into a single integrated unit. The boiler, cooking chamber, and condensation system are combined in one compact device, eliminating the need for separate extractor hoods and water connections. The condensation system is integrated into the cooking chamber, allowing steam to be condensed and collected within the same unit.
Solution Approach 2:
The device performs multiple functions in one unit: steam generation, food cooking/heating, steam condensation, and water collection. The system can cook, heat, and revive various food types using the same pressurized steam mechanism, making it a universal cooking device that replaces multiple separate appliances.
4Adaptability or versatility
If complex cooking devices are used, then cooking capabilities are enhanced, but the structure becomes complex making sanitization lengthy and costly
Solution Approach 1:
The system uses a perforated basket or container with a relatively simple structure that allows steam penetration. The cooking chamber and steam pathways are designed with smooth, non-porous surfaces that facilitate easy cleaning and sanitization. The condensation system uses a simple collection reservoir that can be easily emptied and cleaned.
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 device achieves rapid, hygienic, and uniform cooking or reheating of food portions without contamination or steam dispersion, suitable for small spaces and easy use, eliminating the need for extractor hoods and dedicated water connections.
Implementation Method 1
a boiler (4) for producing steam
Implementation Method 2
a condenser (26)
Implementation Method 3
cooking and heating and/or reviving of portions
Data Source
AI summary
A device for steam pressure cooking and heating and/or reviving of portions of fresh and/or frozen pre-cooked pasta and other foods having a frame that accommodates a boiler for producing steam and a tank for water, the device further including a supporting assembly with which a container provided with a handle is associated detachably, a basket, and means for feeding and/or storing and discharging water and a condenser. The basket is arranged detachably in a suspended manner in the pressure-tight container, with means for storing and/or feeding and discharging water from the boiler to the tank and to and from the pressure-tight container and a condenser for receiving water from the pressure-tight container.