Device for individually cooking a plurality of culinary preparations
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Solution Overview
Problem
Conventional oven cooking devices lack the ability to control temperature locally for each culinary preparation, leading to uneven cooking and inability to cook different preparations simultaneously with varying temperatures and durations, especially when dealing with frozen and chilled ingredients.
Innovation Solution
A cooking device with a moveable plate and secondary heating elements above each cooking site, allowing for independent control of thermal power and cooking cycles for each preparation, enabling simultaneous individualized cooking of multiple culinary preparations with different temperature and time requirements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single heat source and single cooking chamber are used, then the device complexity is reduced, but the temperature control precision for each culinary preparation deteriorates
Solution Approach 1:
The cooking chamber is divided into multiple independent cooking zones, each with its own heating element. This segmentation allows each zone to control temperature independently while sharing a common chamber structure, thus improving temperature control precision without proportionally increasing overall device complexity.
Solution Approach 2:
Each cooking zone is equipped with localized heating elements and temperature sensors that provide targeted temperature control for specific culinary preparations. This local quality approach ensures that each preparation receives the precise temperature it requires without affecting other zones, resolving the contradiction between simple device structure and precise temperature control.
2Ease of operation
If identical cooking parameters are used for all preparations, then the device operation is simplified, but the cooking quality for different preparations deteriorates
Solution Approach 1:
The cooking system dynamically adjusts temperature and time parameters for each cooking zone based on the specific culinary preparation being cooked. The control system allows independent programming of cooking cycles for each zone, enabling optimized cooking parameters for different preparations while maintaining simplified operation through automated control.
Solution Approach 2:
Each cooking zone can independently vary temperature, time, and heating power parameters according to the specific requirements of different culinary preparations. This parameter flexibility allows high-quality cooking for diverse preparations while the centralized control interface maintains ease of operation.
3Ease of operation
If frozen and chilled ingredients are cooked simultaneously with identical parameters, then the cooking process is simplified, but the cooking reliability deteriorates
Solution Approach 1:
The cooking chamber segments different ingredient types into separate zones with tailored heating parameters. Frozen ingredients can be placed in zones with higher initial heating power for defrosting, while chilled ingredients receive moderate heating, ensuring reliable cooking for each type without compromising the other.
Solution Approach 2:
The system allows preliminary configuration of cooking parameters for different ingredient types before cooking begins. Frozen ingredients can be pre-programmed with extended defrosting phases, while chilled ingredients use standard cooking cycles, ensuring reliable results for mixed preparations while maintaining simple operation through pre-set programs.
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 precise control over thermal power for each culinary preparation, allowing for optimal cooking of both frozen and chilled ingredients within the same cooking procedure, reducing the risk of spoilage and improving cooking quality.
Implementation Method 1
a primary heating means (110), arranged in order to deliver a thermal power, called primary thermal power, making it possible to heat the cooking chamber
Implementation Method 2
making it possible to heat the cooking chamber—and preferentially a part of the culinary preparations
Implementation Method 3
each heating element being associated with one of the cooking sites and being arranged in order to deliver a thermal power, called secondary thermal power, making it possible to heat preferentially the top of this cooking site
Data Source
AI summary
A device for cooking culinary preparations, includes:a cooking chamber, capable of simultaneously receiving several individual culinary preparations,a primary heater, arranged in order to heat the cooking chamber and deliver a thermal power called primary thermal power to at least one part of the culinary preparations,a moveable plate, inside the cooking chamber, and including at least one plurality of cooking sites, each being arranged in order to receive a culinary preparation, andsecondary heater, including a plurality of heating elements, arranged in order to follow the displacement of the moveable plate, each heating element being associated with one of the cooking sites and being arranged in order to heat preferentially the top of this cooking site by delivering a thermal power called secondary thermal power.