Temperature regulated preparation and storage system
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Solution Overview
Problem
Current sous vide cooking systems are complex to use, require multiple components, and lack integrated storage and refrigeration capabilities, leading to issues with food spoilage and overcooking, especially for delicate ingredients.
Innovation Solution
A temperature-regulated preparation and storage system with a base housing heating and cooling elements, a tube network for liquid flow, and a pump system for vacuum creation, allowing for programmable cooking and refrigeration, and enabling hands-free delayed cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If traditional sous vide devices are used, then cooking precision is improved, but device complexity and ease of operation deteriorate
Solution Approach 1:
The patent combines multiple functions (cooking, refrigeration, storage) into a single integrated device with one chamber, eliminating the need for separate appliances and reducing overall device complexity while maintaining precise temperature control through a unified heating/cooling system
2Measurement precision
If traditional sous vide devices are used, then cooking precision is improved, but ease of operation deteriorates
Solution Approach 1:
The device performs multiple functions (sous vide cooking, refrigeration, storage) within a single chamber, allowing one appliance to replace several different devices and simplifying the user experience while maintaining precise temperature control across all modes
3Adaptability or versatility
If multi-chambered apparatuses are used, then functionality is improved, but ease of operation deteriorates
Solution Approach 1:
The patent merges cooking, refrigeration, and storage functions into a single chamber that can operate in different modes, eliminating the need to physically move food between chambers while maintaining all required functionalities
4Ease of operation
If slow cookers are used, then convenience is improved, but food quality deteriorates
Solution Approach 1:
The device dynamically adjusts between heating and cooling modes as needed, allowing it to cook food precisely and then immediately transition to refrigeration mode to maintain food quality, unlike slow cookers that cannot actively cool food
5Ease of operation
If vacuum sealed vessels are left at room temperature, then convenience is improved, but food safety deteriorates
Solution Approach 1:
The device performs preliminary refrigeration of the chamber before cooking, and maintains refrigeration capability after cooking, proactively preventing bacterial growth throughout the entire process rather than allowing food to sit at room temperature
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 system simplifies sous vide cooking, reduces component complexity, and prevents food spoilage by providing integrated refrigeration and cooking functions, ensuring precise temperature control and maintaining food quality for extended periods.
Implementation Method 1
The reservoir is configured to hold a liquid. The liquid may be heated by a heating element
Implementation Method 2
The liquid may be cooled by a cooling element having a heat sink and a fan
Implementation Method 3
A pump system is used to pressurize or create a vacuum in the compartment. The pressure or vacuum induces the movement of liquid to and from the reservoir and to and from the compartment
Data Source
AI summary
A temperature-regulated apparatus for food and drink preparation and storage, particularly for refrigeration and sous vide cooking. The apparatus is preferably a consumer electronic device comprising a compartment, base, reservoir, tube network, heating and cooling element, and an air pump system. The apparatus is controlled electronically and wirelessly in connection with a hardware and software system.