Multi-Stage Microwave Oven Heating for Oil-Free Fry-Cooking Texture
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Solution Overview
Problem
Microwave ovens are inadequate for fry-cooking as they do not effectively supply thermal energy to oil, making it difficult to replicate the frying process using these appliances.
Innovation Solution
A cooking apparatus equipped with a microwave-heating unit, a convection-heating unit, and a grill-heating unit, which performs a microwave-heating stage and a slim fry stage to achieve fry-cooking by activating the grill and convection units without the microwave, mimicking the effects of frying without oil.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If microwave-heating unit is used to cook food, then cooking speed is improved, but ability to achieve fry-cooking texture and color deteriorates
Solution Approach 1:
The patent combines microwave-heating unit, convection-heating unit, and grill-heating unit into a single cooking apparatus. The microwave unit provides rapid heating while the convection and grill units supply the high temperatures needed for browning and crispy texture formation, thus merging the speed advantage of microwaves with the quality advantage of traditional frying methods.
Solution Approach 2:
The patent changes the heating parameters by using different heating units for different stages of cooking. The microwave unit operates at high power for rapid heating, while the convection and grill units operate at controlled high temperatures to achieve browning and crispy texture, thus optimizing both cooking speed and texture quality through parameter adjustment.
2Manufacturing precision
If convection-heating unit and grill-heating unit are activated continuously to achieve fry-cooking effect, then fry-cooking quality is improved, but energy consumption increases
Solution Approach 1:
The patent implements periodic action by alternating between microwave-heating stage and slim fry stage. During the microwave-heating stage, the convection and grill units are not continuously activated, reducing energy consumption. The slim fry stage with convection and grill units is activated only when needed to achieve the desired crispy texture and browning, thus balancing energy efficiency with cooking quality.
Solution Approach 2:
The patent applies preliminary action by using the microwave-heating unit first to rapidly heat the food to a suitable temperature before activating the convection and grill units. This preliminary heating reduces the time and energy required for the subsequent slim fry stage, as the food is already warm and closer to the target temperature, requiring less additional heating from the energy-intensive convection and grill units.
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 fry-cooking by replicating the texture and color of fried food using radiant heat and convection heat, reducing the need for oil and improving cooking efficiency.
Implementation Method 1
a microwave-heating unit to radiate microwaves to the cooking chamber
Implementation Method 2
a convection-heating unit to supply hot air to the cooking chamber
Implementation Method 3
a grill-heating unit to supply radiant heat to the cooking chamber
Data Source
AI summary
A cooking apparatus has a cooking chamber, a microwave unit to radiate microwaves to the cooking chamber, a convection unit to supply hot air to the cooking chamber, a grill unit to supply radiant heat to the cooking chamber, an input unit to receive a cooking command and a control unit to perform a cooking corresponding to the received cooking command by performing one of a first heating stage and a second heating stage, and after performing the one of the first heating stage and the second heating stage, performing the other one of the first heating stage and the second heating stage. In the first heating stage, the control unit operates the microwave unit and at least one of the convection unit and the grill unit, and in the second heating stage, the control unit operates the grill unit and the convection unit while not operating the microwave unit.