Sous vide assembly for use in a microwave oven

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Solution Overview

Problem

Conventional sous vide cooking methods in microwave ovens can result in uneven heating and overcooking due to direct exposure of food to microwave energy.

Innovation Solution

A sous vide assembly for microwave ovens that includes a tank for containing liquid, a basket with perforations and vertical dividers to create food chambers, and a cover to prevent direct microwave exposure, utilizing convection gaps to absorb microwave energy and maintain water temperature for controlled cooking.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If food is directly exposed to microwave energy for cooking, then cooking speed is improved, but temperature control precision deteriorates resulting in overcooking or uneven heating

Engineering Contradiction:

Improvecooking speedVSAvoidtemperature control precision

Core Design Contradiction:

ProductivityVSMeasurement precision

Solution Approach 1:

The patent introduces water as an intermediary medium between the microwave energy and the food. The microwave energy first heats the water, which then transfers heat to the food through conduction and convection. This intermediary approach allows the use of microwave energy for heating while maintaining precise temperature control, as water has high specific heat capacity and distributes heat uniformly, preventing direct microwave exposure from causing overheating or uneven cooking of the food.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Measurement precision

If conventional sous vide method is used in microwave oven, then cooking time is extended for precise temperature control, but harmful exposure to microwave energy occurs causing uneven heating

Engineering Contradiction:

Improvetemperature control precisionVSAvoidmicrowave energy exposure

Core Design Contradiction:

Measurement precisionVSObject-affected harmful factors

Solution Approach 1:

The container with walls acts as a barrier to block direct microwave energy from reaching the food, while the water inside the container serves as a heat transfer medium. The microwave energy heats the container and water, which then gently transfer heat to the food through conduction, eliminating harmful direct microwave exposure while maintaining the precise temperature control characteristic of sous vide cooking.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent utilizes the phase transition properties of water (liquid state with high specific heat capacity) to absorb and distribute microwave energy uniformly. The water acts as a thermal buffer, transitioning between different thermal states to evenly distribute heat throughout the cooking medium, thereby preventing localized overheating and ensuring uniform temperature distribution to the food.

Inventive Principle:

Principle #36Phase transitions

3Measurement precision

If low heat is applied over several hours for sous vide cooking, then temperature control is improved, but cooking duration increases significantly

Engineering Contradiction:

Improvetemperature controlVSAvoidcooking duration

Core Design Contradiction:

Measurement precisionVSDuration of action of moving object

Solution Approach 1:

The patent employs periodic microwave heating cycles with intervals of standing time. During microwave heating phases, energy is delivered in controlled bursts, and during standing phases, the heat distributes uniformly through the water and food. This periodic action pattern accelerates the heating process compared to continuous low-heat cooking, reducing overall cooking duration while maintaining precise temperature control through the thermal mass of water.

Inventive Principle:

Principle #19Periodic action

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 solution enables precise temperature control and uniform cooking of food in a microwave oven, preventing overcooking and ensuring consistent results by isolating food from direct microwave energy.

Implementation Method 1

a convection gap is defined between the basket and the tank

Methodology Applied

Scientific EffectConvection: Convection

Implementation Method 2

utilizing convection gaps to absorb microwave energy

Methodology Applied

Scientific EffectMicrowave absorption: Absorption (EM radiation)

Implementation Method 3

a basket positioned inside the tank such that a convection gap is defined between the basket and the tank with the basket comprising a bottom wall defining a plurality of perforations

Methodology Applied

Scientific EffectGravity-driven flow: Gravitation

Data Source

PatentUS20250024981A1Sous vide assembly for use in a microwave oven

Publication Date: 2025.01.23 HAIER US APPLIANCE SOLUTIONS INC

AI summary

A sous vide assembly for use in a microwave oven includes a tank to contain a volume of liquid and a basket positioned inside the tank. The basket includes a perforated bottom wall, vertical dividers within the basket to form food chambers, and a perforated cover mounted over the food chambers, the cover movable between a closed position and an open position. A gap is formed and maintained between the basket and the tank to allow a convection flow.