Roaster Bowl Steam Cleaning via Electronic Boiling Detection

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Solution Overview

Problem

Existing roasting and glazing equipment for nuts is either cumbersome or unsafe to operate, particularly when emptying the roaster bowl or handling steam during the glazing process, and results in significant waste due to sugar balls and inefficient cleaning methods.

Innovation Solution

A roasting and glazing apparatus with a steam cleaning method that uses an electronic technique to determine the boiling point of water at the current altitude, employing a processor and temperature sensor to control heating and vent steam through a steam vent, minimizing waste and ensuring safe operation by preventing accidental bowl drops and scalding.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If water is added to the bowl and heated to melt and dissolve sugar for cleaning, then the cleaning effectiveness is improved, but the process becomes cumbersome and steam is generated that may scald operators

Engineering Contradiction:

Improvecleaning effectivenessVSAvoidoperational safety

Core Design Contradiction:

ReliabilityVSEase of operation

Solution Approach 1:

The patent replaces manual monitoring and handling of boiling water with an electronic temperature sensing system. A temperature sensor automatically detects when water reaches boiling point, and a processor controls the heating element to maintain boiling without requiring operator intervention, thereby eliminating the scalding hazard while preserving cleaning effectiveness

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The system implements a feedback loop where the temperature sensor continuously monitors water temperature, sends signals to the processor, which then adjusts the heating element accordingly. This automatic feedback control ensures the water boils safely without operator exposure to steam while maintaining the necessary temperature for effective sugar dissolution

Inventive Principle:

Principle #23Feedback

2Quantity of substance

If a heavy roaster bowl is used for roasting nuts, then the capacity and durability are improved, but it becomes difficult and unsafe to lift and empty

Engineering Contradiction:

Improveroasting capacityVSAvoidhandling safety

Core Design Contradiction:

Quantity of substanceVSEase of operation

Solution Approach 1:

The patent employs a counterbalance mechanism that provides an opposing force to the weight of the roaster bowl. When the operator lifts the bowl, the counterbalance system reduces the effective weight that must be supported, making it safe for single-operator handling while preserving the bowl's heavy-duty construction and large capacity

Inventive Principle:

Principle #8Anti-weight (Counterweight)

3Reliability

If water is heated to boil for cleaning the bowl, then sugar adhered to the bowl is effectively broken down, but steam escapes into the air causing surrounding surfaces to be coated with sugar

Engineering Contradiction:

Improvecleaning effectivenessVSAvoidsteam dispersion

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent introduces a vented lid as an intermediary component between the boiling water and the surrounding environment. The lid captures steam at the source and directs it through controlled vents away from sugar-coated surfaces, allowing the steam to continue serving its cleaning function while preventing it from depositing sugar on surrounding areas

Inventive Principle:

Principle #24Intermediary (Mediator)

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 apparatus enables safe and efficient operation, reduces waste by effectively breaking down sugar adhered to the bowl, and minimizes steam dispersion to prevent damage and cleanup issues, ensuring high-quality roasted and glazed nuts with minimal scrap.

Implementation Method 1

a temperature sensor adapted to sense a temperature of the water in the roaster bowl

Methodology Applied

Scientific EffectTemperature sensing: Thermocouple

Implementation Method 2

determining whether the water within the roaster bowl has reached a boiling point at the current altitude

Methodology Applied

Scientific EffectBoiling point detection: Boiling

Implementation Method 3

heating the roaster bowl... heating the water within the roaster bowl

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 4

steam cleaning operation... water is converted into steam that escapes into the air

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS10299505B2Method of cleaning a roaster bowl employing electronic techniques for detecting boiling of water during steam cleaning operation

Publication Date: 2019.05.28 CALICO COTTAGE CONFECTIONS LLC

AI summary

A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.