Fully submergible sous vide device
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Solution Overview
Problem
Conventional sous vide cooking devices are limited by their need for AC power, are not fully submersible, and can be damaged by non-clear liquids or leaks, leading to inefficiencies and safety issues.
Innovation Solution
A fully submergible sous vide device with a rechargeable battery and wireless communication capabilities, including moisture and turbidity sensors, that can control an external heating element and circulate water without a built-in heating element, allowing for wireless charging and operation in any container.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a conventional sous vide device uses AC power through a heating element, then temperature control is achieved, but the device cannot be fully submersible and is limited by wall outlet availability
Solution Approach 1:
The heating element is extracted from the sous vide device and placed externally. The device now only contains a temperature sensor, water circulator, and control electronics, allowing full submersion while using an external heating source heated by AC power.
Solution Approach 2:
The external heating element serves dual purposes: it heats the water for cooking and simultaneously provides wireless power transfer to the submergible device through electromagnetic induction, eliminating the need for separate battery charging.
2Temperature
If a conventional sous vide device is designed with AC power requirements, then heating capability is provided, but the device housing and controls must remain above water level
Solution Approach 1:
The heating function is extracted from the device body and relocated to an external heating element. This allows the entire device to be submersible while maintaining heating capability through the external source.
Solution Approach 2:
Water acts as an intermediary medium that transfers thermal energy from the external heating element to the food, eliminating the need for internal heating components and enabling full submersion.
3Adaptability or versatility
If a conventional sous vide device is used in non-water liquids or experiences bag leakage, then cooking flexibility is reduced, but the device can be fouled and damaged
Solution Approach 1:
The device uses optical sensors (turbidity and moisture sensors) instead of mechanical components that could be damaged by contamination. These sensors detect liquid properties and bag integrity without physical contact that could lead to fouling.
Solution Approach 2:
The turbidity sensor provides feedback about liquid clarity to detect bag leaks or contamination, allowing the system to alert users or adjust operation to prevent damage while maintaining versatility in liquid selection.
4Temperature
If a conventional sous vide device is clipped to a container or has a power cord, then temperature control is maintained, but lid usage is prevented leading to water evaporation and potential food exposure
Solution Approach 1:
The power cord and mounting mechanisms are completely removed from the design. The device uses wireless power transfer and free-floating submersion, eliminating physical connections that would prevent lid placement and reduce evaporation losses.
Solution Approach 2:
The external heating element on the stovetop serves both as the heat source for water heating and as the power transfer mechanism, consolidating functions and eliminating the need for separate power cords that would interfere with container sealing.
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
Enables sous vide cooking in any container without the need for AC power, prevents damage from non-clear liquids, and maintains temperature control efficiently, enhancing cooking flexibility and safety.
Implementation Method 1
the body including a battery, water circulator, and temperature sensor, and a controller disposed within the body, the controller coupled to the temperature sensor and the water circulator and powered by the battery
Implementation Method 2
the controller is configured to actuate the water circulator to circulate water when the body is submerged in the container of water
Implementation Method 3
the body including a battery, water circulator, and temperature sensor, and a controller disposed within the body, the controller coupled to the temperature sensor
Implementation Method 4
the controller is configured to actuate the water circulator to circulate water when the body is submerged in the container of water and wirelessly communicate with an external device using the wireless communication circuit
Implementation Method 5
in some embodiments, a sous vide device may include a moisture sensor for use in changing the activation state of a heating element
Implementation Method 6
in some embodiments, a sous vide device may include a turbidity sensor for use in changing the activation state of a water circulator of the sous vide device
Implementation Method 7
A typical sous vide cooking device is designed to clip onto the side of a container such as a pot and includes a heating element
Data Source
AI summary
A sous vide device and method of using the same may include a body that is fully submergible in a container of water and may wirelessly communicate with an external device, e.g., to control an external heating element during sous vide cooking. Further, a sous vide device may include a rechargeable battery capable of being wirelessly recharged from a charging dock. In addition, a sous vide device may include a moisture sensor for use in changing the activation state of a heating element and/or a turbidity sensor for use in changing the activation state of a water circulator of the sous vide device.