Portable Seafood Conveyor Steamer With Integrated Cleaning
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Solution Overview
Problem
Existing outdoor cooking equipment for large groups is inadequate for efficiently cleaning and cooking seafood and vegetables, requiring labor-intensive manual handling and separate cleaning and cooking processes, which complicates timely and consistent food supply.
Innovation Solution
A portable outdoor cooking apparatus with an elongated enclosure featuring a conveyor belt system for continuous cleaning and steaming, incorporating a water reservoir, gas burner for steam generation, and a control system to manage water levels and cooking parameters, allowing for sequential cleaning and cooking of seafood in a single operation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If manual cleaning and separate cooking operations are used for seafood and vegetables, then labor-intensive handling is required, but the process complexity and time consumption increase
Solution Approach 1:
The patent combines the cleaning zone and cooking zone into a single integrated apparatus with a shared conveyor belt system. The cleaning section with spray nozzles and the cooking section with heating elements are merged into one continuous process flow, eliminating the need for separate cleaning and cooking operations and reducing manual handling between distinct equipment.
Solution Approach 2:
The conveyor belt system serves multiple functions: it transports food through the cleaning zone, carries items through the transition area, and delivers them to the cooking zone. The same mechanical structure performs sequential cleaning, drying, and cooking operations, reducing the need for multiple specialized devices.
2Loss of time
If separate cleaning and cooking facilities are used, then equipment availability is limited, but the need for transfer between facilities increases handling time
Solution Approach 1:
The cleaning section and cooking section are physically merged into a single apparatus with continuous food flow. The conveyor belt creates a seamless transition from cleaning to cooking without requiring manual transfer or movement between separate facilities, eliminating transfer time while maintaining the versatility of both cleaning and cooking functions.
3Productivity
If continuous processing is implemented, then food supply consistency improves, but the apparatus complexity increases
Solution Approach 1:
The conveyor belt operates continuously to transport food items through the cleaning zone, transition area, and cooking section without interruption. This continuous action ensures consistent food supply and eliminates batch processing delays, while the modular design of the zones keeps the overall apparatus complexity manageable.
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
Enables efficient, continuous preparation and cooking of seafood and vegetables, eliminating the need for separate cleaning operations and ensuring a consistent supply of fully cleaned and cooked food products for large gatherings.
Implementation Method 1
an elongated gas burner supported by said legs and extending along said enclosure beneath said cooking zone; and a gas supply connected to said gas burner and operable to heat said water reservoir for generating steam in said cooking zone
Implementation Method 2
said water supply having a second branch line having spray outlets above and below said conveyor belt for clean said food articles
Implementation Method 3
a conveyor belt in said cavity of said enclosure extending between said entry end and said discharge end; an electric motor operatively connected with said conveyor belt and selectively operable to transfer food article thereon from said entry end to said discharge end
Data Source
AI summary
A portable outdoor cleaner and cooker for steaming foodstuffs such as shellfish includes an elongated housing having an internal conveyor that routes the foodstuffs past a water dispersing station for cleaning and subsequently through a steaming section for cooking.