Heating cooker
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Solution Overview
Problem
Conventional heating cookers with stirring functions struggle to effectively mix cooking materials containing both liquid and solids, such as borscht, as solids often lose shape and fail to mix well with liquids due to inadequate stirring mechanisms.
Innovation Solution
The heating cooker incorporates a stirring body with both a lower blade to push cooking materials towards the inner container surface and an upper blade to cause materials above the lower blade to sink towards the bottom, enhancing the stirring efficiency without the need for high-speed rotation, which can damage solids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a conventional stirring body rotates near the bottom surface of the cooking container, then it can stir cooking materials, but solids lose their shape and do not mix well with the liquid
Solution Approach 1:
The stirring body is segmented into multiple functional components: a lower blade for pushing solids upward, an upper blade for guiding downward movement, and a central column for structural support. This segmentation allows each component to perform a specific function in the stirring process, improving overall effectiveness while being gentler on solid ingredients
Solution Approach 2:
The stirring mechanism transitions from conventional horizontal rotation near the bottom surface to a three-dimensional flow pattern that moves cooking materials vertically between the lower and upper blades. This dimensional change creates a more effective mixing action that maintains solid shapes while achieving thorough incorporation with liquids
2Productivity
If high-speed rotation is used to improve stirring efficiency, then mixing is enhanced, but solids are damaged and lose shape
Solution Approach 1:
The stirring body employs dynamic blade configurations that adapt to the cooking materials being processed. The lower and upper blades work in coordination to create controlled material flow, adjusting the stirring action based on the properties of the solids and liquids being mixed, thereby maintaining efficiency without excessive mechanical stress
Solution Approach 2:
The invention changes the stirring parameters from high-speed horizontal rotation to a slower, more controlled three-dimensional flow pattern. This parameter change reduces mechanical stress on solid ingredients while maintaining effective mixing through the vertical circulation created by the lower and upper blades
Data Source
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AI summary
A heating cooker with a stirring function includes stirring body (20) configured to stir cooking materials that include liquid and a solid and are housed in a cooking container. Stirring body (20) includes housing (21) rotatably mounted to a center of a bottom surface of the cooking container, and lower blade (31) that extends from an outer peripheral surface of housing (21) toward an inner peripheral surface of the cooking container and is configured to push at least one of the cooking materials that is positioned near the bottom surface of the cooking container toward the inner peripheral surface of the cooking container. Stirring body (20) further includes upper blade (41) that extends from the outer peripheral surface of housing (21) toward the inner peripheral surface of the cooking container and is configured to cause at least one of the cooking materials that is near a liquid surface to sink toward the bottom surface of the cooking container.