Multi-Container Meal Storage and Cooking with Fluid Thermal Control
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Solution Overview
Problem
Existing kitchen appliances often fail to provide a means for both storing and cooking food items efficiently, as they are either designed for storage or cooking, and lack the ability to handle different storage and cooking modalities, temperature profiles, and time profiles for various food types, leading to inefficiencies and high costs.
Innovation Solution
A semi-autonomous meal storage and cooking device with multiple thermal containers and a fluid circulation system that allows for independent temperature control of each container, using cooled and heated fluid to transfer thermal energy based on predefined criteria, enabling simultaneous storage and cooking of different food items via various modalities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a device is designed to provide both storage and cooking functions, then the device's versatility is improved, but the device complexity increases
Solution Approach 1:
The patent implements a single device that performs both refrigeration/storage and cooking functions through a unified thermal management system. The fluid circulation system can operate in different modes (cooling or heating) to serve multiple purposes, eliminating the need for separate refrigerator and cooker appliances.
Solution Approach 2:
The patent combines previously separate storage and cooking devices into one integrated unit. The thermal containers serve dual purposes as both storage vessels and cooking vessels, with the fluid circulation system providing both cooling and heating capabilities through the same hardware infrastructure.
2Manufacturing precision
If multiple thermal containers with independent temperature control are used, then the manufacturing precision and temperature control are improved, but the device complexity increases
Solution Approach 1:
The patent divides the thermal management system into multiple independent thermal containers, each capable of maintaining its own temperature zone. This segmentation allows precise temperature control for different food items simultaneously, with each container acting as an independent thermal chamber.
Solution Approach 2:
Each thermal container is designed to provide localized temperature control tailored to specific food storage or cooking needs. The fluid circulation system delivers thermal energy to specific containers based on their individual requirements, enabling differentiated temperature profiles in different locations within the device.
3Use of energy by moving object
If a fluid circulation system is used for thermal energy transfer, then the energy efficiency is improved, but the device complexity increases
Solution Approach 1:
The patent introduces a fluid circulation system as an intermediary medium to transfer thermal energy between the heat source and thermal containers. This fluid acts as a carrier that efficiently transports thermal energy, enabling better energy utilization compared to direct heating methods.
Solution Approach 2:
The patent employs a hydraulic fluid circulation system to manage thermal energy distribution. The fluid circulation mechanism provides efficient heat transfer through controlled fluid flow, improving energy efficiency while maintaining manageable system complexity through standardized hydraulic components.
4Volume of moving object
If the device is designed to occupy less kitchen space, then the volume of the device is reduced, but the functionality may be compromised
Solution Approach 1:
The patent employs a nested arrangement where thermal containers are positioned within the device structure in a space-efficient manner. The containers are arranged to maximize utilization of internal volume, with smaller containers potentially nested within or adjacent to larger ones, reducing the overall device footprint while maintaining multiple functional zones.
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 device efficiently stores and cooks multiple food items with precise temperature control, reducing energy consumption and space requirements, while allowing for different cooking methods for each item, enhancing food preparation flexibility and safety.
Implementation Method 1
A first volume of fluid circulating through a portion of the first thermal container and a portion of the second thermal container is cooled such that thermal energy from at least the first food item and the second food item is transferred to the cooled fluid
Implementation Method 2
the first volume of fluid circulating through the portion of the first thermal container and the portion of the second thermal container is heated such that thermal energy from the heated fluid is transferred to the first food item and the second food item
Implementation Method 3
a second volume of fluid is conveyed into a portion of the third thermal container such that thermal energy from the second volume of fluid is transferred to the third food item
Data Source
AI summary
A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.