Sensor Channel Forming in Cooking Vessels With a Removable Support Bar
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Solution Overview
Problem
Existing methods for producing channels in cooking vessels to receive sensors, such as temperature sensors, often result in irregular dimensions due to material subsidence during crimping, leading to potential damage and pollution from finishing processes, and lack economic efficiency.
Innovation Solution
A method involving creating a groove in the bottom or perforated plate, inserting a bar to maintain geometry during crimping, and removing it after surface treatment to form a channel with controlled dimensions and prevent pollution, using materials that change state or decompose under thermal, physical, or chemical processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the perforated plate is crimped on the bottom by striking to form the reception channel, then the channel is formed between the bottom and the perforated plate, but material subsidence occurs during crimping causing irregular dimensions that can damage the sensor and lead wires
Solution Approach 1:
A support bar is introduced as an intermediary element during the crimping operation. The bar is positioned in the groove before crimping and maintains the geometry of the reception channel during the striking operation. This mediator prevents material subsidence and ensures regular dimensions without requiring complex equipment or processes.
2Ease of manufacture
If surface treatment steps such as sandblasting or coating deposition are performed to finish the cooking vessel, then the surface quality is improved, but the reception channel may be polluted by foreign bodies from these processes
Solution Approach 1:
The support bar serves as a protective intermediary that blocks the reception channel during surface treatment operations. By having the bar in place before sandblasting, coating deposition, trimming, or polishing, the channel is shielded from foreign body contamination while these necessary manufacturing steps are performed on the cooking vessel.
Solution Approach 2:
The support bar is installed in the groove before the surface treatment and finishing operations are performed. This preliminary action ensures that the channel is protected from pollution before the harmful processes occur, rather than requiring cleanup or protection after the fact.
3Manufacturing precision
If a rigid support structure is used to maintain channel geometry during crimping, then dimensional precision is improved, but the complexity of the manufacturing process increases due to additional removal steps
Solution Approach 1:
The support bar is made of material that undergoes phase transition when heated - specifically, wax that melts from solid to liquid state. This allows the bar to be easily removed by simple heating after it has served its purpose during crimping, avoiding complex removal operations while maintaining dimensional precision during the critical crimping step.
Solution Approach 2:
The material of the support bar is selected to change its physical properties under specific conditions. The wax-based bar changes from a solid state (providing structural support during crimping) to a liquid state (enabling easy removal by heating). This parameter change simplifies the removal process while maintaining the bar's functionality during manufacturing.
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
Ensures consistent channel dimensions to protect sensors, prevents pollution, and facilitates economical production by maintaining channel integrity and cleanliness during the finishing stages.
Implementation Method 1
Position the perforated plate on the bottom and crimp it on the bottom by striking, the bar maintaining the geometry of the channel formed between the bottom and the perforated plate during the striking operation
Implementation Method 2
the bar is made of at least one material which can change state or which can be decomposed under the effect of a thermal, physical or chemical process during step d) of the method... the bar is made of at least one material which can change state or which can be decomposed under the effect of a thermal, physical or chemical process during step d) of the method... the bar is made of at least one material which can change state or which can be decomposed under the effect of a thermal, physical or chemical process during step d) of the method
Implementation Method 3
the bar is made of at least one agglomerated material, in particular based on sand or plaster, which can be decomposed under the effect of vibrations
Data Source
Figure 1~4
Figure 5~6
AI summary
The invention relates to a method for producing a channel (11) for receiving a sensor, in particular a temperature sensor, in a cooking receptacle (1) comprising a cap (2) comprising a bottom (3) and a perforated plate (6) fixed on the bottom (3), said receiving channel (11) being arranged between the bottom (3) and the perforated plate (6). In accordance with the invention, it comprises the following steps: a) Making a groove (5) in the bottom (3) of the cap (2) or in the perforated plate (6), b) Placing a bar (10) in the groove (5), c) Position the perforated plate (6) on the bottom (3) and crimp it on the bottom (3) by striking, the bar (10) maintaining the geometry of the reception channel (11) formed between the bottom (3) and the perforated plate (6) during the striking operation, d) Remove the strip (10) to release and form the reception channel (11).