Dual-Flame Cooking Module for Woks and Saucepan Heat Control
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Solution Overview
Problem
Professional kitchens face inefficiencies and space constraints due to specialized heating devices for woks, which are only used intermittently and cannot be easily adapted for other types of cooking vessels, leading to unused device space and safety concerns when using non-wok containers.
Innovation Solution
A modular cooking device with a gas burner that generates both central and peripheral flames, and a supporting grid that adjusts container distance from the burner, allowing for concentrated or distributed heat based on container shape, enabling the same device to be used for woks and saucepans without modification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a specialized heating device is used for woks, then the heating efficiency and cooking performance for woks is improved, but the device cannot be used for other types of containers and occupies space permanently
Solution Approach 1:
The heating device is designed with a universal supporting grid structure that can accommodate multiple container types including woks, saucepans, and frying pans. The grid's geometry and positioning system enable it to adapt to different container shapes and sizes, allowing a single device to perform multiple heating functions effectively
2Temperature
If a specialized wok heating device is used, then concentrated heat delivery to the wok is improved, but the device complexity increases and requires separate components
Solution Approach 1:
The supporting grid incorporates localized geometric features and positioning elements that automatically adjust the container's position relative to the heat source based on the container type. This creates locally optimized heat concentration zones without requiring complex adjustable mechanisms, maintaining structural simplicity while achieving targeted heat delivery
3Area of stationary object
If non-wok containers are placed on a wok-specific heating device, then space utilization is improved, but safety standards and combustion efficiency are not met
Solution Approach 1:
The supporting grid employs dynamic positioning capabilities that automatically adjust container placement based on container type. This ensures that whether a wok, saucepan, or frying pan is used, the container achieves the correct position for safe and efficient combustion, adapting the heating configuration in real-time without manual intervention
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 efficient and safe use of a single cooking module for various container types, optimizing heat distribution and meeting safety standards, while allowing for hygienic and efficient cooking without the need to dismantle or replace components.
Implementation Method 1
a gas burner (4), arranged for generating at least one central flame (7), preferably substantially vertical, and a peripheral crown of flames (8), preferably being tilted
Data Source
Figure 1~6
Figure 7~8
AI summary
This invention relates to a method for cooking foodstuffs placed in a container (21) being heated by a heating source (4), wherein the heating of the source (4) on the container (21) is all the more concentrated as the distance from the container (21) to the source (4) is smaller. This invention also relates to a device for cooking foodstuffs placed in a container (21), comprising a heating source (4) for heating a container (21) and a means (18) for supporting a container (21), arranged so as to heat a container (21) in an all the more concentrated way as the distance from the container (21) to the source (4) is smaller.