An oven with sous-vide function and a method thereof
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Solution Overview
Problem
Sous-vide cooking devices require additional equipment and occupy space, making them impractical for home use due to the necessity of external devices to maintain water at a constant temperature under vacuum.
Innovation Solution
An oven with integrated features such as a cooking chamber, temperature sensor, heater, and control unit that allows for sous-vide cooking without external devices, using a cooking surface for direct heat transmission and a magnetic stirring mechanism to ensure homogeneous temperature distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If external sous-vide devices are used to maintain water at constant temperature under vacuum, then precise temperature control is achieved, but device complexity and space occupation increase
Solution Approach 1:
The patent merges the sous-vide cooking function with a conventional oven by integrating a water bath chamber, heater, and temperature control system into the oven structure. This allows the oven to perform both traditional heating and precise sous-vide temperature control (0.1-1°C precision) using a single device, eliminating the need for separate external sous-vide equipment while maintaining temperature precision.
Solution Approach 2:
The oven is designed to serve multiple functions: traditional high-temperature cooking and precise low-temperature sous-vide cooking. The control system can operate in different modes (conventional heating mode and sous-vide mode), allowing the same device to handle various cooking requirements without needing specialized external equipment for each function.
2Manufacturing precision
If external sous-vide devices are used to maintain water at constant temperature, then cooking precision is improved, but ease of operation and space usage deteriorate
Solution Approach 1:
The patent combines the sous-vide water bath system with the oven's existing structure, including integrating the water chamber, heater, and temperature sensor within the oven body. This integration allows users to perform precise sous-vide cooking using the same appliance they already own and operate, eliminating the need to learn and manage separate external devices while maintaining cooking precision.
3Speed
If water is heated in a conventional manner, then heating speed is fast, but temperature homogeneity deteriorates
Solution Approach 1:
The patent employs a magnetic stirrer that uses magnetic field rotation to agitate the water in the cooking chamber. This mechanical stirring action continuously circulates the water, preventing temperature stratification and ensuring uniform heat distribution throughout the water bath, thereby maintaining temperature homogeneity during the heating process.
Solution Approach 2:
The system uses a temperature sensor to continuously monitor the water temperature and provides feedback to the control unit. The control unit adjusts the heater power and stirrer operation based on this feedback to maintain the desired temperature setpoint, ensuring both rapid heating response and uniform temperature distribution throughout the water bath.
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
The oven provides a compact, easy-to-use solution for sous-vide cooking by eliminating the need for external devices, ensuring precise temperature control and homogeneous heating within the cooking vessel, thus enhancing cooking efficiency and reducing costs.
Implementation Method 1
at least a heater (6) located in the chamber (1e)... transmitting heat from the heater (6) to the cooking vessel (9) through direct transmission
Implementation Method 2
at least a cooking surface (5) placed on the second opening (1d) so as to cover the heater (6)... and transmitting heat from the heater (6) to the cooking vessel (9) through direct transmission
Implementation Method 3
at least a magnetic stirrer (11) which is suitable for being placed in the water inside the cooking vessel (9)... and at least a generator of a magnetic field (not shown in the figures) which generates a magnetic field for rotation of the magnetic stirrer (11)
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
An oven and a method thereof, the oven comprising a body (1) having a cooking chamber (1a) and a first opening (1b); a door (2); a control panel (3) having a display (4); a second opening (1d) which is located on a base surface (1c) of the cooking chamber (1a) and opens into a chamber (1e) provided at a lower part of the base surface (1c); a heater (6) located in the chamber (1e); a cooking surface (5) placed at the second opening (1d) so as to cover the heater (6), suitable for placing a cooking vessel (9) thereon, and transmitting heat from the heater (6) to the cooking vessel (9) through direct transmission; a gasket (10) which is located at the sides of the cooking surface (5) contacting the base surface (1c), and prevents transmission of heat from the cooking surface (5) to the base surface (1c) and the cooking chamber (1a); a temperature sensor located at the cooking chamber (1a) and detecting a temperature of the water inside the cooking vessel (9); a control unit which controls the heater (6) based on data received from the control panel (3) and the temperature sensor.