Food steamer systems
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Solution Overview
Problem
Current food steamer technologies require preheating and lack flexibility in water reservoir size and mid-cycle water addition, leading to inefficient and inconsistent cooking due to limited control over steam generation and distribution.
Innovation Solution
A food steaming system with an enclosed interior space featuring a steam generator, air mover, and expandable reservoir, allowing for instantaneous steam generation and cyclonic steam flow control, enabling precise steam distribution and adjustable cooking volumes through user input and multiple deflector plates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If steam cooking is implemented into existing cooking products like ovens or air fryers, then steam generation is achieved, but the cooking unit must heat up first which increases overall cooking time
Solution Approach 1:
The system separates the steam generation function from the main cooking chamber by using a dedicated steam injection system that operates independently. The steam generator can produce steam immediately without requiring the main cooking unit to preheat, thus reducing overall cooking time while maintaining system functionality.
Solution Approach 2:
The system performs preliminary steam generation and injection before the main cooking process begins. The steam generator is pre-positioned and can activate immediately to introduce steam into the cooking chamber, eliminating the need for the entire unit to heat up first.
2Adaptability or versatility
If fixed water reservoir sizes are used, then system design is simplified, but users have less control over cooking efficiency and consistency
Solution Approach 1:
The system employs a collapsible water reservoir that can dynamically adjust its volume. The reservoir collapses as water is consumed and can be refilled to varying levels, allowing users to control the amount of water used for different cooking needs. This dynamic design provides cooking flexibility without requiring complex adjustable mechanisms.
Solution Approach 2:
The system allows users to change the water volume parameter in the reservoir based on cooking requirements. By enabling variable water levels, the system adapts to different cooking scenarios and food quantities, improving cooking control and efficiency.
3Productivity
If water reservoirs cannot be added mid-cycle, then system design is simpler, but cooking consistency and efficiency are reduced
Solution Approach 1:
The system enables continuous water addition to the reservoir during the cooking cycle. This allows the steam generation process to maintain optimal water levels throughout cooking, ensuring consistent steam production and cooking efficiency without interrupting the cooking process.
Solution Approach 2:
The system is designed to accept water additions from the user during operation without requiring system shutdown or complex automated refilling mechanisms. The open design of the reservoir system allows users to conveniently add water mid-cycle, maintaining cooking continuity.
4Speed
If steam is generated only after heating, then energy consumption is reduced, but cooking speed decreases
Solution Approach 1:
The system separates the energy-intensive heating function from the steam generation function. The steam generator uses a dedicated heating element that operates independently from the main cooking chamber heating, allowing steam to be produced quickly without requiring the entire cooking unit to reach operating temperature first.
Solution Approach 2:
The system performs preliminary steam generation using a dedicated heating element before the main cooking process begins. This allows steam to be introduced into the cooking chamber immediately, increasing cooking speed without requiring the entire system to preheat.
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 solution enables faster cooking, more efficient steam generation, and improved control over cooking cycles by allowing for adjustable steam flow and reservoir size, resulting in consistent and efficient food preparation.
Implementation Method 1
a steam generator disposed proximate the cooking volume configured to inject a steam flow into the annulus
Implementation Method 2
An air mover is operatively connected to move the steam flow upwards through the annulus from a lower portion of the interior space to an upper portion of the interior space
Implementation Method 3
the air mover can be configured to form an upward moving cyclonic steam flow within the annulus rotating about a rotational axis of the air mover
Implementation Method 4
a deflector plate disposed at the upper portion of the interior space and extending into the cooking volume configured to deflect steam flow from the annulus into the cooking volume as a downward moving cyclonic steam flow
Data Source
AI summary
In accordance with at least one aspect of this disclosure, a food steaming system includes an enclosed interior space defined by a first wall and a cooking volume within the interior space defined by a second wall radially inboard of the first wall forming an annulus between the first wall and the second wall. A steam generator is disposed proximate the cooking volume configured to inject a steam flow into the annulus prior to the steam flow entering the cooking volume. An air mover is operatively connected to move the steam flow upwards through the annulus from a lower portion of the interior space to an upper portion of the interior space, the air mover positioned downstream from the steam generator.