Electrical cooking appliance
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Solution Overview
Problem
Electric cooking appliances of the hot air fryer type are limited in their ability to accommodate various cooking methods, restricting the preparation of diverse food types and cooking techniques beyond frying.
Innovation Solution
An electric cooking appliance with a housing, cooking tank, and movable outer cover, featuring a pressure regulating device with a removable inner cover and at least one pressure regulating element, allowing for two operational modes: one under pressure and one at atmospheric pressure, enabling multiple cooking methods such as pressure cooking, steaming, frying, dehydrating, and oven-like cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If the appliance uses only convection heating for cooking, then the structure remains simple, but the cooking versatility is limited
Solution Approach 1:
The patent implements multi-functionality by providing both first cooking means (convection heating element with fan) and second cooking means (heating element at the bottom of the tank). This allows the single appliance to perform multiple cooking operations including frying, roasting, baking, and pressure cooking, thereby improving cooking versatility without requiring separate appliances for each cooking method
2Productivity
If the appliance operates at atmospheric pressure only, then the structure is simple, but the cooking time is extended
Solution Approach 1:
The patent applies dynamics by making the inner cover removable and configurable. The inner cover can be installed to create a sealed pressure cooking environment when fast cooking is needed, or removed when atmospheric pressure cooking suffices. This dynamic reconfiguration allows the appliance to adapt its pressure cooking capability based on the specific cooking requirements, improving cooking speed without permanently adding complex pressure regulation structures
3Reliability
If the inner cover is permanently installed for pressure cooking, then pressure cooking capability is ensured, but the ease of cleaning and maintenance is reduced
Solution Approach 1:
The patent implements segmentation by dividing the cover system into two separate parts: an outer cover and a removable inner cover. The inner cover can be detached from the outer cover, allowing users to easily access and clean the interior surfaces, seals, and pressure regulation elements. This segmented design maintains pressure cooking capability when the inner cover is installed, while enabling straightforward cleaning and maintenance when the inner cover is removed
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 a wide range of cooking techniques and methods, reducing cooking time, preserving nutrients, and allowing for various culinary processes like stirring, mixing, and temperature control, thus enhancing the versatility and healthiness of food preparation.
Implementation Method 1
first convection cooking means, positioned for example in the lower part of the outer cover, in particular above the cooking tank, and arranged to generate a flow of hot air on the food to be cooked received in the cooking tank
Implementation Method 2
second cooking means, positioned in the lower part of the housing, for example under the cooking tank
Implementation Method 3
at least one pressure regulating element arranged on the inner cover and arranged to regulate a pressure within the internal space of the cooking tank
Data Source
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AI summary
Cooking appliance, comprising: - a housing (10), - a cooking vessel (20), - first convection cooking means (60), positioned above the cooking vessel (20), - second cooking means (70), positioned below the cooking vessel (20), characterized in that the cooking appliance includes a removable pressure regulating device (80) above the cooking vessel (20), so as to offer: - a first operating mode under pressure, in which the first convection cooking means (60) are rendered inoperative, and the second cooking means (70) are made operative, - or a second operating mode at atmospheric pressure, in which the first convection cooking means (60) and/or the second cooking means (70) are made operative.