Roaster Bowl Steam Vent and Pour Tray for Sugar Glaze Cleaning
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Solution Overview
Problem
Existing roasting and glazing equipment for nuts is either cumbersome or unsafe to use, 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 roaster bowl featuring an outwardly extending pouring lip and a cover that forms a steam vent, allowing for controlled steam dissolving of sugar, combined with a detachable pour tray to manage the sugar water, ensuring safe operation and minimal waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If water is added to the roaster bowl and heated to melt and dissolve sugar for cleaning, then the cleaning effectiveness is improved, but the risk of scalding the operator increases and steam escapes causing surface contamination
Solution Approach 1:
A removable pour tray is introduced as an intermediary component between the roaster bowl and the operator/surroundings. The pour tray intercepts and channels the hot sugar water and steam away from harmful areas, allowing the cleaning process to proceed effectively while protecting the operator and surrounding surfaces from scalding and contamination
Solution Approach 2:
The harmful elements (hot sugar water and steam) are extracted from the direct path between the roaster bowl and the operator by using the pour tray to redirect them. The pour tray separates the cleaning function from the harmful effects, allowing effective cleaning while removing the scalding risk and surface contamination problems
2Strength
If the roaster bowl is made heavy to withstand high temperatures and sugar coating, then the structural strength is improved, but the ease of emptying and handling deteriorates
Solution Approach 1:
The system is segmented into separate components: the heavy roaster bowl remains fixed for strength and heat resistance, while the removable pour tray handles the emptying function. This segmentation allows the bowl to be optimized for strength without compromising ease of operation, as the pour tray can be easily attached and removed for emptying
3Manufacturing precision
If water is added during the nut glazing step to create steam for coating, then the glazing quality is improved, but the risk of burning the operator increases
Solution Approach 1:
The pour tray serves as an intermediary that redirects the steam and hot water away from the operator during the glazing process. It channels the harmful elements in a controlled path that protects the operator while maintaining the glazing quality benefits
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, minimizing waste and surface contamination by directing steam and sugar-laden vapors away from the operator and surrounding surfaces, facilitating easy cleaning and reducing the risk of accidents during the roasting and glazing process.
Implementation Method 1
a cover that forms a steam vent, allowing for controlled steam dissolving of sugar
Implementation Method 2
venting some of the produced steam through the steam vent that, in turn, makes contact with the pouring lip, and then dissolves the sugar adhered to the pouring lip
Implementation Method 3
water typically is added to the bowl and then heated to melt and dissolve all of the remaining sugar
Data Source
AI summary
A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.