Single-Opening Vent Piston for Steam 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 face complexity in managing moisture levels during transitions between steaming and air frying due to the need for separate inlet and outlet ports to prevent moisture recirculation.
Innovation Solution
A cooking system with a single vent that includes a vent tube with an inlet channel, an outlet channel, and a central channel, featuring a piston that alternates between venting and non-venting positions to manage moisture levels, allowing for both steam cooking and air frying modes without recirculating high-moisture air.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If separate inlet and outlet ports are positioned a distance apart to prevent high-moisture air recirculation, then moisture management reliability is improved, but device complexity and manufacturing cost increase
Solution Approach 1:
The patent merges the inlet port and outlet port into a single vent opening on the lid. The vent tube contains both an inlet channel and an outlet channel that are spatially separated within the same vent structure, eliminating the need for multiple distributed ports while maintaining functional separation of air intake and moisture evacuation pathways.
Solution Approach 2:
Within the single vent tube, the inlet channel and outlet channel are segmented as distinct pathways. The piston divides the central channel to control flow direction, creating separate functional zones within the unified vent structure, thereby maintaining channel separation without requiring separate physical ports on the lid.
2Adaptability or versatility
If multiple cooking devices are used for different cooking operations, then cooking versatility is improved, but cost and storage space increase
Solution Approach 1:
The cooking system is designed to perform multiple cooking functions including steaming, air frying, and pressure cooking within a single device. The vent system supports both wet cooking (steam) and dry cooking (air fry) modes by controlling moisture evacuation, eliminating the need for separate steam cookers and air fryers.
Solution Approach 2:
The piston dynamically switches between positions to enable different cooking modes. In steam mode, the piston seals the central channel to retain moisture. In air fry mode, the piston opens the central channel to evacuate moisture, allowing the same vent structure to support multiple cooking functions.
3Productivity
If inlet and outlet ports are positioned far apart to ensure steady state flow, then moisture evacuation effectiveness is improved, but manufacturing precision requirements increase
Solution Approach 1:
The patent transitions from a two-dimensional lid surface arrangement of ports to a three-dimensional arrangement within the vent tube. The inlet channel and outlet channel are positioned at different angular orientations (e.g., 90 degrees apart) within the vertical vent tube structure, achieving spatial separation without requiring large horizontal distances on the lid.
Solution Approach 2:
The inlet channel and outlet channel are nested within the same vent tube structure, with each channel occupying a distinct angular position. This nested arrangement within a unified cylindrical structure simplifies manufacturing compared to positioning separate ports far apart on the lid surface.
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 transition between steam cooking and air frying modes within a single device, reducing complexity and cost by ensuring effective moisture management through a single vent system, preventing the recirculation of high-moisture air and allowing for ambient air ingress while evacuating steam.
Implementation Method 1
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
Implementation Method 2
the heating element can heat a flow of air circulating within 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.