Recirculating Thawing Apparatus with Heated Water Flow
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Solution Overview
Problem
Current thawing methods for frozen food in restaurants result in significant water waste and inefficient thawing, as they typically involve running water over frozen food in a sink, which takes several hours and does not ensure even heat distribution.
Innovation Solution
A water recycling apparatus that pumps heated water from the bottom of a container to the top, where it overflows and is recirculated, using a submersible heating element to maintain a temperature of around 68°F (20°C) and an alarm for automatic shutoff after two hours, ensuring compliance with food safety regulations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If water is run over frozen food in a sink for thawing, then the food can be thawed, but a large amount of water is wasted and the process takes several hours
Solution Approach 1:
The patent recovers and recirculates the same water continuously through the thawing container, heating it periodically to maintain thawing effectiveness. This eliminates water waste while reducing thawing time compared to continuous fresh water flow methods.
Solution Approach 2:
The patent implements continuous recirculation of water through the container, with periodic heating cycles that maintain the water at effective thawing temperatures. This continuous action reduces total thawing time while using minimal water.
2Productivity
If water flows over frozen food in a sink, then the food is thawed, but heat distribution is uneven and the process is inefficient
Solution Approach 1:
The patent uses a recirculating pump to dynamically move water through the container and heating elements, creating continuous circulation that ensures even heat distribution throughout the food, improving thawing efficiency and reducing time.
Solution Approach 2:
The patent employs periodic heating cycles where water is heated to specific temperatures and then circulated continuously. This periodic thermal action ensures uniform heat distribution while maintaining efficient thawing rates.
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 method reduces water waste, ensures even thawing of all food portions, and complies with food safety requirements by maintaining a consistent temperature and water flow, significantly reducing thawing time while preventing bacterial growth.
Implementation Method 1
a submersible heating element to maintain a temperature of around 68°F (20°C)
Implementation Method 2
Water is then pumped from the bottom of the container where the water is heated and, by use of a pump and natural rise of heat, allowed to flow around the food
Implementation Method 3
by use of a pump and natural rise of heat, allowed to flow around the food
Data Source
AI summary
A method for thawing frozen foods by recycling the water that is used to thaw the frozen foods. Food is first placed inside of a container and then water is pumped from the bottom of the container where the water is heated and by use of a pump and natural rise of heat allowed to flow around the food. When the water reaches the top of the container, it spills over the top and is pumped back into the bottom of the container as a continuous process until the food is thawed.