Low pressure steam cooker
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Solution Overview
Problem
Conventional steamers for food preparation are technically complex, space-consuming, and can cause damage to ovens due to excessive water vapor escape, while they fail to generate steam pressure that significantly exceeds room pressure, affecting cooking time and quality.
Innovation Solution
A low-pressure steamer comprising a base plate and hood made of non-glazed ceramic mixed with granite powder, with a water trough that evaporates to create a low-pressure steam atmosphere, allowing for efficient cooking in both ovens and microwave ovens without excessive water vapor escape, using a ceramic material that absorbs microwave radiation for energy-efficient cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional steamers are used to create steam atmosphere, then food can be heated gently, but the devices are technically complex and take up space in the kitchen
Solution Approach 1:
The steaming function is segmented from complex standalone steamers and integrated into a simple base plate and hood system that fits within existing ovens and microwaves. The base plate contains a water reservoir and heating element, while the hood creates a confined steam chamber, dividing functions into minimal essential components.
Solution Approach 2:
The base plate and hood assembly is designed to be universally compatible with both conventional ovens and microwave ovens, allowing the same device to function in multiple cooking environments without requiring separate specialized equipment.
2Productivity
If conventional steamers are used to generate steam, then food can be cooked, but excessive steam escape can damage the oven
Solution Approach 1:
The hood's overflow outlet converts potentially harmful excessive steam escape into a beneficial feature by allowing controlled venting that prevents overpressure while directing steam away from the oven interior. The overflow mechanism transforms what would be damaging steam leakage into a safety feature that protects the oven.
Solution Approach 2:
The hood is designed with a flexible sealing arrangement that maintains steam containment under normal operating pressure but automatically releases excess steam through the overflow outlet when pressure exceeds design parameters, preventing damage to the oven while maintaining cooking efficiency.
3Reliability
If conventional steamers are used, then steam atmosphere can be created, but no steam pressure significantly exceeding ambient pressure can be generated, affecting cooking time and result
Solution Approach 1:
The system changes the pressure parameter by creating a sealed hood environment that allows steam pressure to build up to 1.05-1.2 bar (slightly above ambient pressure). This controlled pressure increase significantly reduces cooking time compared to atmospheric pressure steaming while remaining safe through the overflow pressure relief mechanism.
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 low-pressure steamer enables quick, energy-saving, and gentle cooking with reduced risk of contamination and health hazards, as it maintains steam pressure above ambient pressure, preventing overpressure and ensuring safe, even heat distribution and retention, while being easy to clean and safe for food contact.
Implementation Method 1
using a ceramic material that absorbs microwave radiation for energy-efficient cooking
Implementation Method 2
a ceramic material that absorbs microwave radiation
Implementation Method 3
with a water trough that evaporates to create a low-pressure steam atmosphere
Data Source
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AI summary
The invention relates to a low-pressure steam cooker comprising a base plate (01) and a low-pressure hood (10). The base plate (01) has a bottom surface (02) and a cooking surface (03) opposite it, the cooking surface (03) having a hood support surface (04) with a circumferential, raised retaining rim (05) and at least one water trough (06, 07) for receiving water. The low-pressure hood (10) has an egg-shaped hood volume and a mounting rim (11) whose contour is formed complementary to the course of the retaining rim (05) of the base plate (01), such that the mounting rim (11) is enclosed by the retaining rim (05) when the mounting rim (11) rests on the hood support surface (04). The base plate (01) and low-pressure hood (10) are each formed from an unglazed ceramic material to which granite flour has been added. The water trough (06, 07) has a water absorption volume in the range of 1% to 2% of the hood volume.The mutually directed surfaces of the mounting edge (11) and the hood support surface (04) are shaped in such a way that at least in sections a steam outlet gap (15) remains between them.