Heated or cooled dishware and drinkware
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Solution Overview
Problem
There is a lack of actively heated or cooled dishwasher-safe dishware and drinkware that can maintain food or liquid at desired temperatures during use, relying on passive heat transfer mechanisms which are inefficient.
Innovation Solution
Development of actively heated or cooled containers with integrated heating or cooling systems, including heating elements, power storage, control circuitry, and sensors, that can wirelessly receive power and adjust temperature settings based on sensed parameters to maintain liquids at user-selected temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If passive heating or cooling mechanisms are used in dishware, then the dishware can maintain food temperature for a longer time, but the heating or cooling efficiency is insufficient and cannot actively control temperature
Solution Approach 1:
The patent replaces passive thermal mechanisms with an active electronic heating system comprising heating elements, control circuitry, and power storage elements. This substitution enables controlled electrical heating to maintain food temperature actively rather than relying on passive thermal retention, thereby improving heating efficiency and temperature control capability.
2Productivity
If actively heated dishware is developed, then temperature control efficiency is improved, but device complexity increases due to integrated heating systems
Solution Approach 1:
The patent integrates multiple functions into a single dishware unit: the heating elements provide active heating, the control circuitry enables temperature regulation, and the power storage elements supply energy. This multi-functional integration achieves efficient temperature control while managing structural complexity through consolidation of components within the dishware assembly.
Solution Approach 2:
The control circuitry is configured to automatically regulate the heating elements based on temperature sensors, enabling the dishware to self-regulate temperature without continuous user intervention. This self-service capability simplifies operation while maintaining efficient temperature control, offsetting the increased device complexity through automated functionality.
3Adaptability or versatility
If integrated heating systems with multiple components are used, then temperature control capability is improved, but manufacturing complexity increases
Solution Approach 1:
The patent divides the heating system into separate modular components: heating elements, control circuitry, and power storage elements. This segmentation allows each component to be manufactured and tested independently, then assembled into the final dishware product, thereby improving temperature control capability while managing manufacturing complexity through modular assembly processes.
4Ease of operation
If wireless power reception and sensor-controlled heating are implemented, then usage convenience is extended, but energy consumption increases
Solution Approach 1:
The control circuitry is configured to operate the heating elements in periodic cycles rather than continuous operation, activating heating only when temperature thresholds are not met and using wireless power reception during charging phases. This periodic action pattern maintains usage convenience through automated temperature regulation while reducing overall energy consumption compared to continuous heating operation.
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 efficient and controlled temperature maintenance of food or liquids in dishware and drinkware, extending usage time and convenience by actively managing temperature through wireless power reception and sensor-controlled heating or cooling.
Implementation Method 1
The heating system comprises one or more heating elements configured to heat one or more surfaces of the receiving portion of the body
Implementation Method 2
a wireless power receiver configured to wirelessly receive power from a power source
Implementation Method 3
the body having a vacuum insulated chamber configured to reduce the rate in which heat energy exits the mug or travel mug
Data Source
Figure 1
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AI summary
An actively heated portable container includes a body that receives a liquid therein and a heating or cooling system at least partially disposed in the body. The heating or cooling system can include one or more heating or cooling elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The container can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and control the delivery of electricity from the one or more power storage elements to the one or more heating or cooling elements and may also include one or more sensors that sense a parameter of the liquid or sense a parameter of the heating or cooling system and communicates the sensed information to the control circuitry.