Slim Fry Oven Control Using Microwave, Grill, and Convection Heat

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Microwave ovens are inadequate for fry-cooking as they do not effectively supply thermal energy to oil, making it difficult to replicate the frying process using these appliances.

Innovation Solution

A cooking apparatus with a microwave-heating unit, a convection-heating unit, and a grill-heating unit that performs a microwave-heating stage and a slim fry stage to achieve fry-cooking by activating the grill and convection units without the microwave, mimicking the effects of frying without oil.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If microwave-heating unit is used alone, then cooking speed is improved, but ability to achieve fry-cooking texture and color deteriorates

Engineering Contradiction:

Improvecooking speedVSAvoidfry-cooking texture and color quality

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The patent combines microwave-heating unit, convection-heating unit, and grill-heating unit to operate simultaneously or sequentially. The microwave unit provides rapid internal heating while the convection and grill units supply external thermal energy to achieve browning and crispy texture, resolving the contradiction between cooking speed and fry-cooking quality.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The cooking apparatus integrates multiple heating functions (microwave, convection, grill) into a single device that can perform various cooking methods including fry-cooking. This multi-functionality allows the system to achieve both rapid cooking and authentic fry-cooking characteristics through coordinated operation of different heating modes.

Inventive Principle:

Principle #6Universality (Multi-functionality)

2Manufacturing precision

If convection-heating unit and grill-heating unit are activated continuously, then fry-cooking texture is improved, but energy consumption increases

Engineering Contradiction:

Improvefry-cooking texture qualityVSAvoidenergy consumption

Core Design Contradiction:

Manufacturing precisionVSUse of energy by stationary object

Solution Approach 1:

The control unit operates the convection-heating unit and grill-heating unit in periodic cycles rather than continuously. The system alternates between activating these units to build up heat and texture, and deactivating them to conserve energy, while maintaining the cumulative effect needed for authentic fry-cooking characteristics.

Inventive Principle:

Principle #19Periodic action

Solution Approach 2:

The system dynamically adjusts operational parameters including temperature, humidity, and time based on the cooking stage. During the slim fry stage, parameters are optimized to achieve crispy texture with reduced energy consumption by controlling the intensity and duration of convection and grill heating.

Inventive Principle:

Principle #35Parameter changes

3Productivity

If microwave-heating unit is activated during slim fry stage, then cooking speed is improved, but crispy texture formation deteriorates

Engineering Contradiction:

Improvecooking speedVSAvoidcrispy texture formation

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The cooking process is divided into distinct stages: microwave-heating stage for rapid initial heating and slim fry stage for texture formation. During the slim fry stage, the microwave-heating unit is deactivated while convection and grill units are activated, allowing crispy texture to form without the interfering effects of microwave radiation.

Inventive Principle:

Principle #1Segmentation

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 fry-cooking by replicating the texture and color of fried food using radiant heat and convection heat, without the need to dip food in oil, thereby shortening cooking time and maintaining crispiness.

Implementation Method 1

a microwave-heating unit to radiate microwaves to the cooking chamber

Methodology Applied

Scientific EffectMicrowave radiation: Microwave Radiation

Implementation Method 2

a convection-heating unit to supply hot air to the cooking chamber

Methodology Applied

Scientific EffectConvection: Convection

Implementation Method 3

a grill-heating unit to supply radiant heat to the cooking chamber

Methodology Applied

Scientific EffectThermal radiation: Thermal Radiation

Data Source

PatentUS9433233B2Cooking apparatus and control method thereof

Publication Date: 2016.09.06 SAMSUNG ELECTRONICS CO LTD

AI summary

A cooking apparatus including a cooking chamber to receive materials to be cooked therein, a microwave-heating unit to radiate microwaves to the cooking chamber, a convection-heating unit to supply hot air to the cooking chamber, a grill-heating unit to supply radiant heat to the cooking chamber, a crusty plate configured to be heated by the microwaves, an input unit to receive a user fry-cooking command, and a control unit. When the user fry-cooking command is input, the control unit performs a microwave-heating stage of activating at least one of the convection-heating unit and the grill-heating unit and activating the microwave-heating unit, and performs a slim fry stage of activating the grill-heating unit and the convection-heating unit without activating the microwave-heating unit. Accordingly, the cooking apparatus achieves the fry-cooking process using the microwaves, radiant heat and convection heat without dipping the materials to be cooked in oil.