Integrated multifunctional vacuum cooking machine
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The existing Sous Vide cooking process is complex, costly, and environmentally unfriendly, requiring separate vacuum packaging and low-temperature cooking machines, with limited temperature control and additional equipment needed for post-cooking processes like frying and roasting, leading to inefficiencies and poor user experience.
Innovation Solution
An integrated multifunctional vacuum cooking machine with a heat conducting container, vacuum pump, heating assembly, temperature measuring assembly, and control system that allows for simultaneous vacuum preservation and low-temperature cooking without the need for vacuum bags, providing precise temperature control and versatile cooking options.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If separate vacuum packaging machine and constant-low-temperature cooking machine are used, then vacuum cooking function is achieved, but device complexity and process complexity increase
Solution Approach 1:
The patent combines the vacuum packaging function and low-temperature cooking function into a single integrated device. The vacuum cavity serves dual purposes: as a vacuum chamber for packaging and as a cooking chamber for heating, eliminating the need for separate vacuum bags and multiple devices.
Solution Approach 2:
The heating assembly can operate in both vacuum and non-vacuum modes, allowing the device to perform multiple functions including vacuum packaging, vacuum cooking, and conventional cooking. The vacuum cavity is designed to accommodate various cooking operations without requiring separate equipment.
2Reliability
If vacuum bags are used for vacuum sealing, then food is kept in vacuum state, but environmental pollution increases and cost increases
Solution Approach 1:
The patent extracts the food from the vacuum bag requirement and cooks it directly in the vacuum cavity. The heat conducting container holds the food without needing vacuum bags, and the vacuum pump creates the vacuum environment directly around the food, eliminating waste material.
3Temperature
If water bath heating is used, then low-temperature cooking is achieved, but temperature control precision decreases
Solution Approach 1:
The patent incorporates a temperature detection assembly that provides real-time feedback on the temperature of the food or heating medium. The control system uses this feedback to adjust the heating assembly's output, maintaining precise temperature control during low-temperature cooking operations.
4Adaptability or versatility
If additional equipment like spray gun, frying pan, oven is used for post-cooking, then cooking versatility is achieved, but device complexity and production cost increase
Solution Approach 1:
The heating assembly is designed to operate in both vacuum and non-vacuum environments, enabling it to perform multiple cooking functions including steaming, boiling, frying, and roasting within the same device, eliminating the need for separate equipment for different cooking methods.
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 machine simplifies the cooking process, reduces environmental impact, and enhances user experience by integrating vacuum cooking and heating functions, eliminating the need for separate equipment and water baths, while ensuring accurate temperature control and versatile cooking capabilities.
Implementation Method 1
a vacuum pump set provided on the cooking machine body and communicated with the vacuum cavity
Implementation Method 2
a heating assembly provided on the cooking machine body and configured to heat the vacuum cavity
Implementation Method 3
a temperature measuring assembly provided on the cooking machine body and configured to measure a temperature of the food materials
Implementation Method 4
a heat conducting container configured to accommodate food materials
Data Source
AI summary
An integrated multifunctional vacuum cooking machine includes a cooking machine body, a heat conducting container, a vacuum pump set, a heating assembly, a temperature measuring assembly, and a control system. The cooking machine body includes a base and a top cover, a chamber recessed downward is formed in a top surface of the base, and the top cover is configured to open and close the chamber. The heat conducting container is disposed in the chamber, and defines a vacuum cavity with the top cover when the top cover closes the chamber. The vacuum pump set is communicated with the vacuum cavity. The heating assembly is configured to heat the vacuum cavity. The temperature measuring assembly is configured to measure a temperature of food materials. The control system is electrically connected to the vacuum pump set, the heating assembly, and the temperature measuring assembly.