Sink-Based Liquid Bath Cooking With Multi-Temperature Zones
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Solution Overview
Problem
Existing sous vide cooking systems are limited by their single-function design, requiring significant space, being cumbersome to handle different food quantities, and lacking flexibility in water level control and temperature management for multiple cooking zones, with existing systems unable to efficiently cook food to varying doneness levels without compromising temperature uniformity.
Innovation Solution
A liquid-based cooking system utilizing a conventional kitchen sink with multiple temperature zones, a heating unit, and temperature control system that allows for adjustable water levels and temperature control within the sink, enabling flexible cooking of various food items to different temperatures using wireless sensors and a recirculation pump, and can be integrated with existing appliances to conserve space.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If dedicated stand-alone sous vide appliances are used, then precise temperature control is achieved, but device complexity and space requirements increase
Solution Approach 1:
The patent converts a conventional multi-functional kitchen appliance (rice cooker, pressure cooker, or slow cooker) into a sous vide cooking system by adding a heating element, temperature sensor, and control circuitry. This allows the appliance to perform both its original function and precise temperature-controlled sous vide cooking, eliminating the need for a dedicated sous vide device while maintaining temperature precision.
2Measurement precision
If fixed-size sous vide appliances are used, then temperature control is maintained, but adaptability to different food quantities is reduced
Solution Approach 1:
The patent employs a water level sensor that dynamically detects the amount of water in the appliance's container and adjusts the heating power and temperature control accordingly. This allows the system to adapt to different food quantities and water levels, maintaining precise temperature control whether cooking a single portion or multiple items, unlike fixed-size appliances with static parameters.
3Ease of operation
If immersion circulator systems are used, then portability is improved, but stability and ease of operation deteriorate due to heavy weight and clamping requirements
Solution Approach 1:
The patent integrates the heating element, temperature sensor, control circuitry, and water circulation system into a single self-contained unit that sits on the counter next to the cooking container. This merged design eliminates the need for heavy clamping mechanisms required by immersion circulators, providing both portability and stability while maintaining ease of operation.
4Device complexity
If single-temperature water bath systems are used, then system complexity is reduced, but ability to cook multiple items to different doneness levels is limited
Solution Approach 1:
The patent divides the water bath into multiple independent temperature zones, each with its own heating element and temperature control. This segmentation allows different food items to be cooked simultaneously at different temperatures and doneness levels within the same appliance, maintaining versatility while managing complexity through modular zone control.
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
This system provides precise temperature control for diverse cooking needs, reduces storage requirements, and allows for efficient cooking of multiple items to different doneness levels without the need for multiple appliances, enhancing cooking flexibility and space utilization.
Implementation Method 1
a heating unit for heating liquid in the container sink
Implementation Method 2
a convection system for heating and dispersing hot water without the need for a separate pumping system
Implementation Method 3
a temperature control unit connected to the heating unit and responsive to the temperature of the liquid or food to be cooked to maintain the liquid at a specific temperature
Data Source
AI summary
A water/liquid bath system for cooking includes a conventional kitchen sink, a heating unit for heating water in the sink, a temperature sensor and control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath.