Multi-Stage Oven Heating for Fast Slim Fry 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 with a microwave-heating unit, a convection-heating unit, and a grill-heating unit that 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 is worsened
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 and browning effects necessary for fry-cooking texture, thus merging the advantages of different heating methods to resolve the contradiction between cooking speed and texture quality.
Solution Approach 2:
The patent changes the heating parameters by switching between different heating modes (microwave-only, convection-only, grill-only, or combinations) and adjusting temperature and time parameters for each stage. This allows the system to achieve both fast cooking and proper fry-cooking texture by optimizing the thermal parameters throughout the cooking process.
2Manufacturing precision
If convection-heating unit and grill-heating unit are activated for slim fry stage, then fry-cooking texture is improved, but cooking time is increased
Solution Approach 1:
The patent applies preliminary action by using the microwave-heating unit in the first stage to rapidly pre-cook the food and bring it close to the target temperature. This preliminary microwave heating reduces the subsequent cooking time required for the convection and grill stages, thereby maintaining fry-cooking texture quality while minimizing total cooking time.
Solution Approach 2:
The patent uses periodic action by implementing intermittent heating cycles during the slim fry stage, where the convection and grill units are activated in alternating intervals rather than continuously. This periodic operation allows heat penetration while preventing excessive surface drying, achieving proper texture with reduced cooking time compared to continuous heating.
3Speed
If microwave-heating unit is activated during slim fry stage, then cooking speed is improved, but fry-cooking texture is worsened
Solution Approach 1:
The patent segments the cooking process into distinct stages: a first stage using microwave-heating for rapid cooking, and a second (slim fry) stage using convection and grill heating for texture development. By segmenting the cooking process and assigning different heating methods to different stages, the system achieves both fast cooking and proper fry-cooking texture without the microwave unit interfering with the final texture quality.
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 using radiant heat and convection heat to achieve a crispy texture and color similar to oil-fried food, without the need to dip materials in oil, thus extending the capabilities of microwave ovens.
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.