Multi-Compartment Microwave Vessel with Selective Susceptor Heating
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Solution Overview
Problem
Household microwave ovens lack precise control over heating patterns, leading to uneven cooking of diverse food items in multi-compartment trays, where components with different energy requirements are often overcooked due to undifferentiated heating.
Innovation Solution
A vessel designed for solid state microwave ovens, featuring a tray with a susceptor integrated at the bottom, providing thermal insulation to allow targeted heating by directing microwave energy to specific compartments, ensuring each food item reaches the optimal temperature without overheating adjacent items.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If a susceptor is applied directly to the food surface for heat transfer, then heating efficiency is improved, but the food surface may be overheated or burnt
Solution Approach 1:
The patent introduces a susceptor layer as an intermediary between the microwave field and the food surface. This susceptor layer absorbs microwave energy and converts it to heat, then transfers the heat to the food through controlled thermal conduction. The susceptor acts as a mediator that enables efficient heating while preventing direct microwave over-heating of the food surface, thus resolving the contradiction between heating efficiency and preventing overheating.
2Productivity
If all compartments in a multi-compartment tray are heated simultaneously with equal energy, then cooking time is reduced, but food items with different energy requirements are overcooked or undercooked
Solution Approach 1:
The patent applies different susceptor configurations to different compartments of the same tray. Each compartment can have its own susceptor layer with specific properties (such as different thickness, material composition, or presence/absence of susceptor) tailored to the specific heating requirements of the food item in that compartment. This local customization of heating characteristics allows simultaneous cooking of multiple food items with different energy requirements at optimal speeds, resolving the contradiction between cooking speed and heating uniformity.
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
Enables simultaneous and controlled heating of multiple food items with different energy requirements, such as meat and vegetables, to perfection within the same cooking period, preventing overcooking of delicate items.
Implementation Method 1
Microwave susceptors are materials that show a strong absorption of microwaves
Implementation Method 2
The purpose of susceptors is to heat up to temperatures up to 220° C. in the microwave oven
Implementation Method 3
there is a thermal insulation between the susceptor and the food item
Data Source
AI summary
The present invention relates to a vessel having an area for holding at least one food item for being heated in a solid state microwave oven. Additionally, disclosed is a method for heating a food item in a solid state microwave oven. Particularly, the vessel comprises a tray having an area for holding at least one food item and a susceptor wherein there is a thermal insulation between the susceptor and the food item. The tray may include two- or multi-compartment configurations wherein the susceptor only spans at least along a portion of one compartment to heat various food item simultaneously within a solid state microwave oven.