Oil immersion cooker
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Solution Overview
Problem
Sous vide cooking methods are costly due to expensive equipment and plastic vacuum bags, and involve a complex three-step process that is environmentally undesirable.
Innovation Solution
Using pliable, liquid-tight formable sheets like aluminum foil for wrapping food and substituting water with cooking oils for temperature-controlled cooking, allowing for a continuous process without the need for vacuum sealing or separate heat coloring steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If sous vide cooking is performed using vacuum sealed plastic bags and controlled temperature water, then food quality is excellent with precise temperature control, but equipment cost is high and environmental impact is negative
Solution Approach 1:
The patent changes the cooking medium from water to oil, which has different thermal properties (higher specific heat capacity and better heat retention). This parameter change allows for effective cooking without requiring the complex vacuum sealing and precise temperature control systems of traditional sous vide, while still achieving excellent food quality and texture
Solution Approach 2:
The patent replaces expensive, reusable vacuum sealing equipment with simple, disposable aluminum foil wrappers. The foil is inexpensive, easily obtainable, and eliminates the need for costly vacuum sealers and specialized cooking chambers, making the system accessible to home cooks while maintaining cooking effectiveness
2Reliability
If plastic vacuum bags are used for each sous vide cooking, then food is protected during cooking, but cost per use is high and environmental pollution increases
Solution Approach 1:
The patent replaces expensive plastic vacuum bags with inexpensive aluminum foil wrappers that can be easily obtained and disposed of. The foil provides adequate protection during cooking and is far cheaper than plastic vacuum bags, eliminating the ongoing cost and environmental burden of specialized sous vide packaging
Solution Approach 2:
The patent simplifies the disposal process by using aluminum foil that can be easily discarded after use. Unlike plastic vacuum bags that require special handling and recycling infrastructure, the foil wrappers can be simply tossed in the trash, dramatically reducing the complexity of waste management while maintaining food protection during cooking
3Shape
If three separate steps (vacuum bagging, controlled temperature cooking, heat coloring) are used in sous vide, then food surface color is improved, but process complexity and time consumption increase
Solution Approach 1:
The patent merges the cooking and surface coloring steps into a single process. By cooking food directly in oil at temperatures that promote browning (unlike water-based sous vide which requires separate high-heat finishing), the food develops desirable surface color and texture during the cooking process itself, eliminating the need for separate grilling or searing steps
Solution Approach 2:
The patent enables continuous cooking without interruption for separate finishing steps. The oil cooking process continuously cooks and browns the food surface simultaneously, maintaining useful action throughout the entire cooking period rather than requiring pauses to transfer food between different cooking methods or equipment
4Manufacturing precision
If expensive vacuum sealers and specialized equipment are required, then precise vacuum sealing is achieved, but accessibility for home cooks is reduced
Solution Approach 1:
The patent replaces expensive vacuum sealing equipment with simple aluminum foil that requires no special tools or skills to use. Home cooks can easily wrap food in foil without needing to learn vacuum sealing techniques or invest in costly equipment, dramatically improving accessibility while maintaining adequate sealing effectiveness for cooking
Solution Approach 2:
The patent makes the sealing process self-service through the inherent properties of aluminum foil. The foil can be easily folded and crimped by hand to create effective seals without requiring external vacuum sealing devices. The cooking process itself helps maintain the seal integrity, making the system self-sufficient and extremely easy to operate
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
This approach reduces costs, minimizes environmental impact, and enables efficient, even cooking with the ability to add flavors and reheat foods conveniently, while maintaining nutritional content and preserving nutrients.
Implementation Method 1
immersing the evacuated bagged foods, for extended periods, into controlled, below boiling temperature (typically 212° F., 100° C. at sea level) water
Implementation Method 2
which circulates and heats the cooking liquid and the food items
Data Source
AI summary
Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.