Food preparation apparatus and methods
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Solution Overview
Problem
The quality of baked goods prepared from frozen dough is affected by environmental conditions during proofing and baking, necessitating precise control of temperature and humidity to optimize dough preparation.
Innovation Solution
A dough preparation apparatus with recirculation ducting, heating and cooling elements, and a controller to manage air circulation and temperature within a dough preparation chamber, along with independent temperature control systems for multiple chambers and user interface for recipe execution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If frozen dough is prepared without precise environmental control, then the preparation process is simpler and requires fewer equipment components, but the quality of baked goods deteriorates due to uncontrolled temperature and humidity variations
Solution Approach 1:
The apparatus is divided into multiple independent chambers (first dough preparation chamber and second dough preparation chamber) that can be controlled separately. Each chamber has its own temperature control system, allowing different dough types to be prepared under optimized conditions simultaneously without interfering with each other
Solution Approach 2:
The system enables precise control of temperature and humidity parameters within each chamber through independent control systems. The temperature control system can maintain different temperature setpoints in different chambers, and humidity is controlled through refrigeration systems that manage condensation and evaporation rates
2Adaptability or versatility
If multiple dough types are prepared simultaneously in separate chambers with independent temperature control, then the adaptability and versatility of the apparatus is improved, but the device complexity and control system complexity increase
Solution Approach 1:
The control system is segmented into chamber-specific control units that can operate independently. Each chamber has its own temperature control system that can be programmed and adjusted separately, allowing complex multi-chamber operations to be managed through simple, localized controls rather than a single complex centralized system
Solution Approach 2:
The first and second dough preparation chambers can perform multiple functions - they can be used for different dough types (bread, pastry, pizza), different preparation stages (proofing, conditioning, thawing), and can operate simultaneously or independently based on the recipe requirements
3Use of energy by moving object
If recirculation ducting is used to recirculate air from the dough preparation chamber back to the chamber, then energy efficiency is improved by reusing conditioned air, but the device complexity increases due to additional ducting and fan components
Solution Approach 1:
The recirculation ducting is integrated with the existing temperature control system components. The fan and heating/cooling elements are combined within the same air handling unit, and the ducting pathways are routed through available spaces in the chamber structure, minimizing additional complexity while maximizing energy recovery
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
Enables precise control of dough preparation environments for thawing, slacking, and conditioning, ensuring consistent quality of baked goods by maintaining optimal temperature and humidity conditions.
Implementation Method 1
recirculation ducting for recirculating air from the dough preparation chamber back to the dough preparation chamber. The apparatus includes a fan configured to move air in the recirculation ducting from the dough preparation chamber back to the dough preparation chamber
Implementation Method 2
At least one heating element or cooling element outside the recirculation ducting is configured to heat or cool air in the recirculation ducting
Implementation Method 3
At least one heating element or cooling element outside the recirculation ducting is configured to heat or cool air in the recirculation ducting
Data Source
AI summary
Dough preparation apparatus and associated methods. The dough preparation apparatus can store and be configured to execute a plurality of dough preparation recipes. In one example, the dough preparation apparatus is configured for thawing or slacking frozen dough and conditioning the dough prior to baking. The dough preparation apparatus facilitates production of baked bread having higher and more consistent quality.