Fluid-based devices for storing and preparing food and methods of using the same
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing kitchen appliances often fail to provide a means for both storing and cooking food items efficiently, as they are either expensive, unintuitive, or occupy too much space, and typically specialize in either refrigeration or cooking without offering both functions effectively.
Innovation Solution
A semi-autonomous meal storage and cooking device with multiple thermal containers and a fluid circulation system that allows for independent temperature control of each container, enabling storage and cooking of different food items using various modalities such as fluid immersion, sous-vide, and steam, while minimizing space and cost.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a device provides both storage and cooking functions, then versatility is improved, but device complexity increases
Solution Approach 1:
The appliance integrates both refrigeration and cooking functions within a single device. The same physical chamber and food container serve dual purposes: storing food when the fluid is cold and cooking food when the fluid is heated, eliminating the need for separate appliances
Solution Approach 2:
The patent combines previously separate functions (refrigeration and cooking) into one unified system. The fluid circulation system, heating element, and cooling mechanism work together in the same chamber to provide both storage and cooking capabilities
2Adaptability or versatility
If different food items are stored and cooked with different temperature profiles, then adaptability is improved, but device complexity increases
Solution Approach 1:
The system dynamically adjusts the temperature of the circulating fluid based on the cooking or storage mode selected. The controller modifies heating and cooling parameters in real-time to provide different temperature profiles for different food items, making the system adaptable without requiring multiple fixed-temperature zones
Solution Approach 2:
The patent changes the temperature parameter of the circulating fluid to accommodate different food storage and cooking requirements. By varying the fluid temperature over time and across different circulation cycles, the system achieves multiple temperature profiles using the same physical infrastructure
3Quantity of substance
If a device occupies substantial space, then cooking and storage capacity is improved, but kitchen space utilization worsens
Solution Approach 1:
By making the appliance multi-functional (both refrigerator and cooker), the effective capacity is doubled while the physical footprint remains that of a single appliance, effectively reducing the kitchen space required per unit of food handling capacity
Solution Approach 2:
The patent merges storage and cooking capacities into one appliance, allowing the same chamber to hold and process food in both cold and hot modes, thereby maximizing the utilization of kitchen space
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 device efficiently stores and cooks multiple food items simultaneously using different modalities, ensuring precise temperature control and cooking times, thus enhancing kitchen efficiency and reducing appliance size and cost.
Implementation Method 1
A first volume of fluid circulating through a portion of the first thermal container and a portion of the second thermal container is cooled such that thermal energy from at least the first food item and the second food item is transferred to the cooled fluid
Implementation Method 2
In response to a first criterion being satisfied, the first volume of fluid circulating through the portion of the first thermal container and the portion of the second thermal container is heated such that thermal energy from the heated fluid is transferred to the first food item and the second food item
Implementation Method 3
In response to a second criterion being satisfied, a second volume of fluid is conveyed into a portion of the third thermal container such that thermal energy from the second volume of fluid is transferred to the third food item
Data Source
AI summary
A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.