Electrical device for heating and/or cooking food with steam
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Solution Overview
Problem
Existing steam cooking appliances often result in the washing away of nutrients and loss of flavor in food due to direct steam injection, leading to inefficient cooking and nutrient preservation.
Innovation Solution
A steam cooking appliance with a movable confinement wall in a steam expansion chamber that allows for controlled steam contact with food, reducing nutrient loss and enhancing cooking efficiency by using a pump to manage air and steam, and incorporating a removable perforated support for juice recovery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If steam is directly injected into the enclosure, then cooking speed is improved, but nutrients and flavor are washed away
Solution Approach 1:
The confinement wall acts as an intermediary element between the steam source and the food. It allows steam to pass through and contact the food for cooking, while simultaneously preventing the washing away of nutrients and flavor. The wall's selective permeability or controlled positioning enables it to mediate the steam-food interaction, achieving both fast cooking and nutrient preservation.
Solution Approach 2:
The confinement wall introduces local differentiation in the enclosure space. It creates zones with different steam exposure characteristics - allowing steam penetration for heating while preventing excessive steam contact that would wash away nutrients. This local quality control enables differentiated treatment of the cooking environment to achieve both speed and nutrient preservation.
2Use of energy by moving object
If the enclosure volume is reduced to favor the steam expansion chamber, then heat exchange efficiency is improved, but the enclosure size is reduced
Solution Approach 1:
The confinement wall is designed to be movable rather than fixed, allowing the enclosure volume to dynamically adjust during operation. When cooking, the wall moves to reduce enclosure volume and increase heat exchange efficiency. When not in use, it retracts to maintain a compact overall device size. This dynamic positioning resolves the contradiction between operational efficiency and compact storage.
Solution Approach 2:
The confinement wall can be positioned to nest within the enclosure structure when not in use, allowing the device to maintain a compact form factor. During operation, it extends or moves into its functional position to create the optimized cooking chamber volume. This nesting approach enables both small device size and efficient cooking volume when needed.
3Loss of substance
If a movable confinement wall is added to control steam contact, then nutrient preservation is improved, but device complexity increases
Solution Approach 1:
The confinement wall is designed to move automatically in response to steam pressure or temperature changes, eliminating the need for complex motorized actuators or control systems. The steam itself provides the force to move the wall into its correct position, making the system self-regulating and reducing mechanical complexity while maintaining nutrient preservation functionality.
Solution Approach 2:
The confinement wall utilizes steam pressure (pneumatic force) to drive its movement and positioning. Rather than requiring electrical motors or complex mechanical linkages, the system uses the steam expansion force itself to move the wall into the correct position for optimal cooking and nutrient preservation, simplifying the overall device architecture.
4Adaptability or versatility
If the confinement wall is made of elastically deformable flexible material, then adaptability to food volume is improved, but structural strength is reduced
Solution Approach 1:
The confinement wall is constructed from flexible material that can elastically deform to accommodate different food volumes and shapes in the enclosure. This flexibility allows the wall to conform to various cooking scenarios while maintaining its integrity. The material is selected to provide sufficient flexibility for adaptation while retaining adequate strength to contain steam pressure and maintain structural function.
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
This design allows for faster cooking, better heat exchange, and preservation of nutrients and flavor, while avoiding the need for disposable bags and simplifying the cooking process.
Implementation Method 1
the lid carries a steam expansion chamber supplied with steam by the steam production device
Implementation Method 2
The movable containment wall in contact with the steam present in the steam expansion chamber can come into contact with the food and heat it by conduction
Implementation Method 3
The device also includes a pump used to inflate the vapor expansion chamber and/or to suck the air present in the enclosure
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
- The invention relates to an appliance for cooking and/or heating food, comprising an enclosure (2) comprising a receptacle (40) and a cover (20), and a device for producing steam (1). - According to the invention, the cover (20) carries a steam expansion chamber (3) supplied with steam by the steam production device (1), the steam expansion chamber (3) comprising a wall of containment (4) delimiting a part of the enclosure (2), the containment wall (4) being movable relative to the receptacle (40) when the cover (20) closes the enclosure (2) and the device comprises a pump used to inflate the steam expansion chamber (3) and/or to suck the air present in the enclosure (2).