Roasting and glazing apparatus

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Solution Overview

Problem

Existing roasting and glazing apparatuses for nuts are cumbersome, unsafe, and inefficient, with issues including difficult handling of heavy bowls, risk of steam burns, sugar waste, and messy sugar dispersion during cleaning.

Innovation Solution

A roasting and glazing apparatus with a steam cleaning method that determines the boiling point using a temperature sensor and processor, a detachable pour tray for safe disposal of sugar water, and a design that minimizes steam dispersion to prevent scalding and surface contamination.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If water is added to the bowl during glazing, then the nuts can be glazed, but a large burst of steam is created that may burn the operator

Engineering Contradiction:

Improveglazing capabilityVSAvoidsteam burns

Core Design Contradiction:

Ease of manufactureVSObject-affected harmful factors

Solution Approach 1:

A steam vent is introduced as an intermediary component between the water addition point and the operator. The steam vent provides a controlled pathway for steam to escape from the bowl, directing it away from the operator's hands and face while still allowing the glazing process to proceed with water addition

Inventive Principle:

Principle #24Intermediary (Mediator)

2Productivity

If the bowl is made very large for cooking, then cooking capacity is improved, but the bowl becomes heavy and difficult to empty safely

Engineering Contradiction:

Improvecooking capacityVSAvoidhandling difficulty

Core Design Contradiction:

ProductivityVSEase of operation

Solution Approach 1:

A counterweight mechanism is implemented to balance the heavy bowl when it is raised to the emptying position. The counterweight compensates for the bowl's weight, allowing the operator to safely raise and lower the large, heavy bowl without requiring excessive force or risking accidental dropping

Inventive Principle:

Principle #8Anti-weight (Counterweight)

3Ease of manufacture

If water is heated to melt and dissolve sugar for cleaning, then cleaning effectiveness is improved, but a substantial amount of sugar water is converted into steam that escapes and coats surrounding surfaces

Engineering Contradiction:

Improvecleaning effectivenessVSAvoidsugar coating on surfaces

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The steam vent, originally designed to prevent burns during glazing, is also utilized during the cleaning process. The steam that would otherwise escape and coat surrounding surfaces is now directed through the steam vent in a controlled manner, converting the harmful sugar-laden steam into a beneficial cleaning agent that can be safely contained and directed

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

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, and effectively cleans the bowl while preventing steam burns and surface contamination, ensuring high-quality roasted and glazed nuts with minimal mess.

Implementation Method 1

determining, using a processor and temperature sensor, whether the water within the roaster bowl has reached a boiling point at the current altitude of the roaster bowl

Methodology Applied

Scientific EffectBoiling: Boiling

Implementation Method 2

monitoring, using the temperature sensor, the temperature of the roaster bowl

Methodology Applied

Scientific EffectTemperature sensing:

Implementation Method 3

heating the roaster bowl, and performing various electronic steps

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 4

the water within the roaster bowl has reached a boiling point

Methodology Applied

Scientific EffectBoiling: Boiling

Implementation Method 5

The cover when mounted on the roaster bowl forms a steam vent between the cover and roaster bowl

Methodology Applied

Scientific EffectSteam generation: Evaporation

Implementation Method 6

steam produced during boiling of the water during the count

Methodology Applied

Scientific EffectSteam escape: Evaporation

Implementation Method 7

monitoring, using the temperature sensor, the temperature of the roaster bowl

Methodology Applied

Scientific EffectTemperature monitoring:

Implementation Method 8

counting (i.e., keeping track of) the amount of time the water is boiling

Methodology Applied

Scientific EffectTime measurement:

Data Source

PatentUS11311144B2Roasting and glazing apparatus

Publication Date: 2022.04.26 CALICO COTTAGE CONFECTIONS LLC

AI summary

A roasting and glazing apparatus includes a housing having a top peripheral surface with an opening defined by an interior edge, a roaster bowl movable from within the housing, through the opening, to an elevated position above the housing, and a pour tray configured to detachably couple to the interior edge, and to receive and guide a fluid exiting the roaster bowl when the roaster bowl is in the elevated position. The pour tray has a bottom surface and a mounting bracket extending from the bottom surface. The mounting bracket is configured to detachably couple to the interior edge of the housing defining the opening. In an assembled configuration, the bottom surface of the pour tray is oriented at an angle relative to the top peripheral surface of the housing and supported by a shoulder or side peripheral surface of the housing.