Single-Opening Vent Design for Steam and Air Fryer Moisture Control
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Solution Overview
Problem
Conventional cooking devices require multiple units for different cooking operations, leading to increased cost and storage space, and combination cookers complicate the venting system to prevent high moisture air from being drawn back in, increasing complexity and cost.
Innovation Solution
A cooking system with a single vent that includes an inlet and outlet channel configuration to alternately draw in low-moisture fluid and evacuate high-moisture fluid, allowing for both steam and air frying modes without backflow, using a piston and vent tube with a switching mechanism to control airflow.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If multiple separate cooking devices are used for different cooking operations, then each device can be optimized for its specific function, but the cost and storage space requirements increase
Solution Approach 1:
The cooking device is designed to perform multiple cooking operations including steaming, air frying, and crisping within a single integrated unit. The device includes a cooking chamber that can operate in different modes by controlling the venting mechanism and heating elements, eliminating the need for separate steam cookers and air fryers.
2Object-generated harmful factors
If inlet and outlet ports are positioned at a distance apart in combination cookers, then high moisture air evacuation is improved, but the device complexity and cost increase
Solution Approach 1:
The inlet port and outlet port are merged into a single opening on the cooking device. A vent tube with a piston mechanism is integrated into this single opening to control airflow direction. The piston can move between positions to alternately allow ambient air entry and high moisture air evacuation through the same opening, eliminating the need for separate inlet and outlet ports positioned at a distance.
Solution Approach 2:
The venting system incorporates a movable piston within the vent tube that can dynamically change position based on cooking mode requirements. The piston alternates between blocking and opening different pathways within the vent tube, enabling the single opening to function both as an inlet and outlet as needed, rather than requiring fixed separate ports.
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 system simplifies the venting process, reducing complexity and cost by integrating steam and air frying functions in a single device while maintaining airflow directionality to prevent moisture backflow.
Implementation Method 1
A piston can be arranged within the central channel and it can be configured to alternate between a venting and a non-venting position such that a low-moisture fluid is drawn through the inlet channel into the cooking chamber from the external environment, and high-moisture fluid is evacuated through the outlet channel into the external environment from the cooking chamber.
Data Source
AI summary
A cooking system is provided. The cooking system includes a housing, a lid, a heating element, a vent tube, and a piston. The housing has a hollow interior. The lid is movable relative to the housing, where the lid and housing cooperate to form a cooking chamber. The heating element is mounted within the lid. The vent tube is arranged within the lid and extends between the cooking chamber and an external environment. The vent tube includes an inlet channel, an outlet channel, and a central channel arranged between the inlet and outlet channel. A piston is arranged within the central channel and configured to alternate between a venting and a non-venting position such that a low-moisture fluid is drawn through the inlet channel into the cooking chamber from the external environment, and a high-moisture fluid is evacuated through the outlet channel into the external environment from the cooking chamber.