Method of using a food storage and cooking device
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Solution Overview
Problem
Existing sous-vide cooking methods are time-consuming and lack flexibility in cooking different food items with varying procedures, temperatures, and times, and do not effectively manage and discard used cooking fluid without contaminating the food or cooking device.
Innovation Solution
A food storage and cooking device with a carrier system that allows for precise temperature control through fluid circulation, enabling the cooking of food items in sealed or semi-permeable packages, and includes a drainage system to manage used fluid, ensuring cleanliness and efficient cooking processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional sous-vide cooking methods are used with sealed containers submerged in heated fluid, then food integrity is maintained through precise temperature control, but the cooking process becomes time-consuming and lacks flexibility for different food items
Solution Approach 1:
The cooking system is divided into multiple independent cooking chambers, each capable of operating with different temperatures and cooking parameters simultaneously. This segmentation allows different food items to be cooked according to their specific requirements without waiting for a single large batch to complete, thereby reducing overall cooking time while maintaining precise temperature control in each chamber.
2Adaptability or versatility
If a single large volume of cooking fluid is used for multiple food items, then cooking flexibility is reduced, but using separate containers for each food item increases device complexity
Solution Approach 1:
The cooking device employs universal cooking chambers that can accommodate various types of containers and food items. Each chamber is designed with standardized interfaces and adjustable parameters, allowing the same chamber to cook different foods with different requirements. This multi-functionality provides cooking flexibility without requiring separate specialized containers for each food item, thus avoiding increased device complexity.
3Productivity
If used cooking fluid is not drained, then the cooking device can maintain continuous operation, but the used fluid contaminates the food items and cooking device components
Solution Approach 1:
The system incorporates an automatic drainage mechanism that extracts and removes used cooking fluid from the cooking chambers after the cooking cycle is complete. This extraction function separates the used fluid from the food items and cooking device components, preventing contamination while allowing the chambers to be quickly prepared for the next cooking operation, thus maintaining continuous productivity.
Solution Approach 2:
The used cooking fluid is discarded through an automated drainage system that empties the chambers after cooking. The system may also include fluid recovery capabilities where the drained fluid is collected and can be reused or properly disposed of. This discarding and recovering process eliminates contamination risks while enabling rapid turnover between cooking cycles, preserving continuous operation capability.
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 system allows for efficient cooking of various food items with precise temperature control and automatic fluid management, enhancing cooking flexibility and maintaining device cleanliness.
Implementation Method 1
The carrier is disposed in a thermal container of a food storage and cooking device configured to receive thermal energy from a heating device
Implementation Method 2
the carrier includes a siphon tube configured to siphon fluid from the inner volume of the carrier
Data Source
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AI summary
Systems, devices, and methods for storing and/or cooking food items via a food storage and cooking device are described. In some embodiments, a method of cooking a food item via includes disposing a food item in a food container, an inner volume of the food container configured to receive a flow of fluid and an outlet of the food container substantially aligned with a drain. A volume of fluid having a temperature sufficient to cook the food item is conveyed into the inner volume of the food container. After a predetermined time, a flow of fluid is conveyed into the inner volume of the food container such that the volume of fluid in the inner volume of the food container exceeds a threshold volume. The volume of fluid is then drained automatically into the drain in response to the volume of fluid exceeding the threshold volume.