Rotating Stirring Cooking Method for Breading-Safe Browning
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Solution Overview
Problem
Existing cooking appliances for electric cooking that incorporate stirring mechanisms to cook foods like fries or chicken face issues with compactness and capacity due to the elevation of food piles caused by the riddling blade, leading to reduced cooking efficiency and space constraints, and preheating stages that are not considered part of the cooking process.
Innovation Solution
A cooking method and appliance design featuring a receiving means with a stirring mechanism that undergoes relative rotational movement, with a two-step cooking process: a first step where rotation is neutralized to preserve breading and regulate temperature, followed by an active rotation phase with increased temperature for browning and complete cooking, allowing for improved mechanical strength and even cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the stirring means is made mobile to stir and mix food and fat, then cooking quality is improved, but the appliance size must be increased to accommodate the upward movement of food piles
Solution Approach 1:
The patent applies the dynamics principle by making the stirring means mobile rather than stationary. The stirring means is designed to rotate within the tank, creating dynamic movement that effectively stirs and mixes food and fat during cooking. This dynamic design improves cooking quality by ensuring even heat distribution and preventing food sticking, while the rotation mechanism is contained within the existing tank boundaries, avoiding the need to increase overall appliance volume.
2Manufacturing precision
If the stirring paddle pushes food upward to expose different sides to heat, then cooking evenness is improved, but the cooking capacity is reduced
Solution Approach 1:
The patent uses dynamic rotation of the stirring means to achieve even cooking. The stirring means rotates continuously during cooking, periodically bringing different portions of food into contact with the heated tank bottom and exposing different surfaces to the heating elements. This continuous dynamic action ensures uniform cooking throughout the food mass without requiring excessive vertical space, thereby maintaining cooking capacity.
Solution Approach 2:
The stirring means operates through periodic rotation cycles that systematically move food portions between heated and non-heated zones. This periodic action ensures that all food items receive equivalent heat exposure over time, achieving uniform cooking results. The cyclic nature of the stirring operation allows efficient use of the available cooking space while maintaining cooking capacity.
3Manufacturing precision
If an obstacle is positioned within the tank to block food movement, then food distribution is improved, but the upward movement of food piles is amplified
Solution Approach 1:
The patent replaces static obstacles with a dynamic stirring means that actively manages food distribution. The rotating stirring means continuously moves food items around the tank, achieving uniform distribution without requiring fixed obstructions. This dynamic approach distributes food evenly throughout the available space without creating localized pile-ups that would increase vertical dimension requirements.
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 method ensures the preservation of breading quality, achieving crispy and golden browning without mechanical degradation, enhancing cooking efficiency and appliance compactness by optimizing temperature control and movement patterns.
Implementation Method 1
the main heating means generates a heating flow entering the receiving means through the upper opening
Implementation Method 2
the receiving means and the stirring means being designed to be animated by a relative rotational movement
Data Source
Figure 1
Figure 2
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AI summary
The invention relates to a method of cooking for a food‑cooking appliance comprising a reception means (1) designed to receive the food products, a motion‑inducing means (2) positioned inside the reception means (1), at least one main heating means (10), the reception means (1) and the motion‑inducing means (2) being designed to be made to rotate one relative to the other, the reception means (1) having a top opening (3), the appliance comprising means for controlling at least the relative rotation and the at least one main heating means, characterized in that the cooking method comprises: - a first cooking step during which the relative rotation of the reception means (1) and of the motion‑inducing means (2) is neutralized and at least one main heating means (10) is operated in order to regulate the temperature to a first set‑point value; - a second cooking step during which the relative rotation of the reception means (1) and of the motion‑inducing means (2) is active and at least one main heating means (10) is operated in order to regulate the temperature to a second set‑point value higher than the first.