Elastomer Microwave Cooking Utensil With Curved Ribbed Bottom
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Solution Overview
Problem
Existing containers for cooking en papillote in microwave ovens are either economically costly, prone to tearing, or poorly adapted for microwave cooking due to their material and design, leading to inefficient and irregular cooking.
Innovation Solution
A utensil with a receptacle made of elastomer material featuring a curved bottom wall and reinforcing ribs, allowing for thinner walls that enhance heat transmission and exposure to microwaves, along with ergonomic handles for stability and ease of use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a flat bottom wall is used in the container, then the container structure is simple and easy to manufacture, but the hot air or microwaves cannot come into contact with the outer surface of the bottom wall, lengthening cooking time and causing irregular cooking
Solution Approach 1:
The patent applies curvature to the bottom wall of the container, transforming it from a flat surface to a curved surface. This curved bottom wall allows hot air and microwaves to contact the outer surface more effectively, improving heat transmission and reducing cooking time while maintaining structural simplicity.
2Productivity
If the container walls are made thin to improve heat transmission, then cooking efficiency increases, but the container lacks sufficient consistency for handling and is prone to deformation
Solution Approach 1:
The patent applies local reinforcement to specific areas of the container, particularly at the bottom wall and critical structural points. This allows the overall wall thickness to be reduced for better heat transmission while maintaining sufficient strength and consistency for handling through localized structural enhancements.
3Ease of manufacture
If aluminium foil is used instead of special paper, then cost is reduced and availability is improved, but the foil is very prone to tearing and can destroy the wrapping causing food to spill out
Solution Approach 1:
The patent employs a flexible elastomeric container that provides the necessary durability and tear-resistance unlike aluminium foil. The elastomeric material maintains wrapping integrity while being suitable for microwave cooking, eliminating the reliability issues associated with using aluminium foil as a substitute for special cooking paper.
4Strength
If silicone container walls are made thick to provide enough consistency for handling, then structural strength is improved, but the poor heat conduction of silicone and the thickness negatively affect cooking time
Solution Approach 1:
The curved bottom wall design increases the surface area in contact with heat sources and improves heat distribution throughout the container. This allows for thinner walls that conduct heat more efficiently while maintaining sufficient structural consistency through the optimized curved geometry.
Solution Approach 2:
The patent uses localized reinforcement strategies where additional structural support is provided only where needed for handling consistency, rather than uniformly thickening all walls. This allows thin walls for heat conduction while maintaining adequate strength at critical points.
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 utensil achieves quicker and more uniform cooking by improving heat transmission and stability, reducing cooking time and preventing food spillage, while being cost-effective and suitable for microwave cooking.
Implementation Method 1
the reinforcing ribs... providing a plurality of supports leaving all or most of the outer surface of the bottom wall substantially exposed to the surrounding atmosphere... achieves quicker and more uniform cooking by improving heat transmission
Implementation Method 2
a receptacle made of an elastomer material for containing foodstuffs, with an access opening
Data Source
AI summary
A utensil for containing foodstuffs, applicable to cooking in a microwave oven, including a receptacle made of an elastomer material with an access opening and a cover for covering the access opening. The receptacle is formed by one or more walls including a bottom wall in elongated channel shape and opening edges defining the access opening at a height greater than the bottom. The bottom wall includes reinforcing ribs projecting outwardly from an outer surface thereof and providing supports leaving most of the outer surface of the bottom wall exposed to the surrounding atmosphere when the receptacle is on a support surface. The bottom wall is connected at its ends to end walls determining respective end opening edges configured to support lids.