Foldable Thin Cutting Board for Spill-Free Food Transfer

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Solution Overview

Problem

Existing cutting boards fail to efficiently transfer prepared food to various-sized vessels without spillage or mess, often requiring cumbersome handling and additional storage space due to complex designs or lack of control over the transfer process.

Innovation Solution

A lightweight, flexible cutting board made from durable plastic with perforations functioning as handles and diagonal scoring for controlled folding, allowing for a funnel effect to guide food into narrow-necked vessels, while maintaining a full-sized surface area and simple, economic manufacturing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If a traditional cutting board is used, then food preparation can be accomplished, but transfer of prepared food to vessels becomes difficult and messy

Engineering Contradiction:

Improveease of food transferVSAvoidboard design complexity

Core Design Contradiction:

Ease of operationVSDevice complexity

Solution Approach 1:

The cutting board incorporates flexible sides that can be dynamically adjusted between a flat configuration for cutting and a raised/folded configuration for food transfer. This dynamic flexibility allows the board to adapt to different operational phases, enabling easy food transfer to vessels without requiring complex mechanical structures.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The board's sides can change their geometric parameters (height, angle, position) during use. By folding or raising the sides, the board transforms from a simple flat surface to a structured container that guides food into vessels, thereby improving transfer ease without adding permanent complex components.

Inventive Principle:

Principle #35Parameter changes

2Productivity

If a cutting board with food transfer features is designed, then food transfer efficiency improves, but manufacturing cost and complexity increase

Engineering Contradiction:

Improvefood transfer efficiencyVSAvoidmanufacturing simplicity

Core Design Contradiction:

ProductivityVSEase of manufacture

Solution Approach 1:

The board is segmented into distinct functional zones: a flat preparation area and raised sides with folding capabilities. This segmentation allows each zone to perform its specific function optimally while keeping the overall structure relatively simple and manufacturable using standard techniques.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The board utilizes flexible material properties to create transfer aids that are thin and lightweight. The flexible sides can be folded or raised without requiring thick, heavy, or complex structural support, thereby maintaining manufacturing simplicity while improving food transfer efficiency to various vessel sizes.

Inventive Principle:

Principle #30Flexible shells and thin films

3Volume of moving object

If a thin flexible cutting board is used, then storage space is minimized, but control over food transfer to narrow vessels is reduced

Engineering Contradiction:

Improvestorage space requirementVSAvoidfood transfer control

Core Design Contradiction:

Volume of moving objectVSEase of operation

Solution Approach 1:

The board transitions from a two-dimensional flat surface to a three-dimensional structured form during food transfer. By folding or raising the sides upward, the board creates vertical walls and guiding channels that provide control over food transfer to narrow vessels, while still maintaining a thin, space-efficient profile when folded flat for storage.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

4Stability of the object's composition

If a heavy cutting board is used, then stability during cutting is improved, but ease of handling and transfer becomes difficult

Engineering Contradiction:

Improvecutting stabilityVSAvoidhandling ease

Core Design Contradiction:

Stability of the object's compositionVSEase of operation

Solution Approach 1:

The board employs flexible, thin material construction that provides sufficient stability during cutting through friction and surface contact, rather than relying on heavy mass. This lightweight design enables easy one-handed handling and maneuvering while maintaining adequate stability for food preparation tasks.

Inventive Principle:

Principle #30Flexible shells and thin films

Data Source

PatentUS10213055B1Thin chopping and slicing board that facilitates easy transfer of prepared ingredients

Publication Date: 2019.02.26 RANDALL DAVID AWREY

AI summary

A method using thin material such as plastic to create a flat food preparation surface of suitable size. Any durable, hygienic, and easily-cleaned substance may be utilized. The sheet is adapted by inclusion of perforations to serve has handles as well as longitudinal scoring or similar features to control site of folding. The perforations may be of different shapes and scoring of different lengths and positions in varying embodiments. Reinforcement with hinges at the scorings may be included in certain embodiments. Grasping and bringing together the handles folds the sheet into a predictable shape to allow foods to be easily directed to a recipient vessel of any dimension.