Peltier Food Serving Plate With Remote Heat Exchanger Cooling
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Solution Overview
Problem
Conventional food service systems for heating and cooling face challenges such as inefficiency, safety concerns, and portability issues, as they often require multiple components and bulky refrigeration systems, and existing thermoelectric devices struggle to achieve hygienic food temperatures.
Innovation Solution
A thermally conductive plate with Peltier chips, a heat exchanger, and a radiator system that uses a heat transfer liquid and fans to maintain temperature, integrated with a battery-powered design for portability and simplicity, allowing for both heating and cooling with a single-type temperature adjustment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional refrigeration systems are used for cooling food, then cooling capability is achieved, but the system becomes bulky and costly with harmful chemicals
Solution Approach 1:
The patent extracts the harmful and bulky components (condensers, coils, harmful chemicals) from the refrigeration system, retaining only the essential cooling function through alternative means (ice or freezable material containers), thereby simplifying the system while maintaining cooling capability
Solution Approach 2:
The patent replaces the mechanical refrigeration system with a simpler thermal storage system using ice or freezable materials, eliminating the need for complex mechanical components like compressors, condensers, and coils
2Reliability
If flame sources are used for heating food, then heating capability is achieved, but local hot spots and combustion products are produced
Solution Approach 1:
The patent replaces the flame-based heating system with an electric heating element, eliminating combustion products and associated harmful effects while maintaining effective heating capability through controlled electrical resistance heating
Solution Approach 2:
The patent uses disposable or replaceable heating elements that can be easily replaced when worn, providing a simple and cost-effective solution that avoids the complexity of maintaining flame-based heating systems
3Temperature
If additional heating elements are added to meet hygienic temperature requirements, then temperature capability is improved, but device complexity and cost increase
Solution Approach 1:
The patent combines the heating and cooling functions into a single integrated system using Peltier elements, which can operate in both heating and cooling modes depending on the direction of current flow, thereby achieving dual functionality without additional components
Solution Approach 2:
The Peltier elements serve multiple functions - they can provide both heating and cooling capabilities, and can operate at different temperature levels by adjusting current parameters, making a single component perform what would traditionally require multiple specialized elements
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 solution effectively maintains food at appropriate temperatures for service, from 10°F to 360°F, using a compact and portable system that fits within standard food service containers, addressing the limitations of prior art by achieving hygienic temperatures with reduced complexity and cost.
Implementation Method 1
A plurality of Peltier chips 102 are attached to the plate 100 and in thermally conductive contact with a heat exchanger 104 to drive a temperature difference
Implementation Method 2
A heat transfer liquid, such as a food grade coolant or water circulates through tubing in the heat exchanger 104 and a separate radiator 106, perpetuating the temperature difference at the plate
Implementation Method 3
One or more fans 107 may be placed to encourage airflow through the radiator 106
Data Source
AI summary
Systems and apparatus for heating or cooling food to an appropriate temperature for service using a standard food service container, such as a chafing dish or food cart. A thermally conductive plate has a plurality of Peltier chips attached thereto to drive a temperature difference. The Peltier chips are in thermally conductive contact with a heat exchanger. A heat transfer liquid circulates through tubing in the heat exchanger and a separate radiator, perpetuating the temperature difference at the plate. The heat exchanger and radiator may be spaced apart by a gap. One or more fans may be placed to encourage airflow through the radiator. A coolant reservoir and pump may be included.