Elastomeric Sleeve Reservoir for Leak-Safe Water Bath Baking
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Solution Overview
Problem
Existing baking apparatuses, such as springform pans, face challenges in maintaining even heat distribution and water leakage during water bath baking processes, which can affect the texture and consistency of baked goods like cheesecakes.
Innovation Solution
A flexible elastomeric sleeve with a reservoir design that nests a pan, providing a water-resistant and heat-resistant barrier to evenly distribute heat from a water bath while minimizing water intrusion, using a thermoplastic or thermoset material like Tufel II 94305 resin.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If aluminum foil is used to wrap the springform pan, then water leakage is reduced, but heat distribution becomes uneven
Solution Approach 1:
The patent introduces a silicone sleeve as an intermediary barrier between the water bath and the springform pan. This sleeve serves dual functions: it prevents water from leaking into the pan while simultaneously conducting heat evenly to the pan's sidewalls, thus resolving the contradiction between water protection and heat distribution.
Solution Approach 2:
The invention uses composite construction by combining the silicone sleeve with the metal springform pan. The silicone material provides water resistance and thermal conduction properties that complement the pan's structure, creating a system that achieves both water leakage prevention and even heat distribution.
2Use of energy by moving object
If the pan is directly submerged in water bath, then heat is transferred efficiently, but water leaks into the pan
Solution Approach 1:
The silicone sleeve acts as a mediator that allows the pan to be submerged in the water bath for efficient heat transfer while blocking water from entering the pan. The sleeve's material properties enable it to conduct heat from the water bath to the pan while maintaining a water-tight barrier.
3Device complexity
If traditional springform pan is used without sleeve, then device complexity is low, but water leakage occurs during baking
Solution Approach 1:
The patent employs a flexible silicone sleeve that can be easily fitted around the springform pan. This thin-walled flexible structure provides effective water protection without adding significant complexity to the baking apparatus, as the sleeve is a simple cylindrical component that slips over the pan.
4Object-affected harmful factors
If rigid barrier is used to prevent water leakage, then water protection is improved, but heat conduction becomes insufficient
Solution Approach 1:
The invention changes the material parameters by selecting silicone with specific thermal conductivity properties. The silicone sleeve is formulated to have sufficient thermal conductivity to transfer heat effectively from the water bath to the pan, while maintaining its water-resistant barrier function. This parameter optimization resolves the contradiction between water protection and heat conduction.
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 sleeve ensures even cooking and texture of baked goods by conducting heat uniformly and preventing water leakage, resulting in a smooth and evenly textured final product.
Implementation Method 1
The sleeve ensures even cooking and texture of baked goods by conducting heat uniformly
Implementation Method 2
providing a water-resistant and heat-resistant barrier to evenly distribute heat from a water bath while minimizing water intrusion
Data Source
AI summary
A baking apparatus includes a sleeve having a base, a sidewall, and a lip. The sidewall protrudes upwardly from said base. The lip is positioned on an opposite end of the sidewall from the base. The sidewall establishes a cutout. The base, the sidewall and the cutout define a reservoir.