Sous Vide Heating Unit Structure for Precise Temperature Control
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Solution Overview
Problem
Sous vide cooking requires precise control of temperature and time, which is challenging with existing cooking apparatuses, often necessitating separate equipment and difficulty in maintaining nutrient retention, texture, and taste.
Innovation Solution
A cooking apparatus with a housing, heating unit, and door configuration that includes a temperature sensing device and heat-transfer ribs for uniform heating, along with a rib structure to prevent water and foreign material leakage, allowing for modular mounting and improved insulation and heating efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a separate cooking apparatus is used for sous vide cooking, then temperature control precision is improved, but device complexity increases
Solution Approach 1:
The patent combines multiple cooking functions (convection heating, steam cooking, and sous vide water bath heating) into a single integrated cooking apparatus. The heating unit can operate in different modes depending on the cooking method selected, eliminating the need for separate dedicated sous vide equipment while maintaining precise temperature control through the temperature sensing device and controller.
2Duration of action of moving object
If conventional cooking methods are used, then cooking time is reduced, but nutrient retention and temperature control are worsened
Solution Approach 1:
The patent implements dynamic temperature control where the controller continuously adjusts the heating power based on feedback from the temperature sensing device. The system can maintain precise low temperatures for extended sous vide cooking periods or quickly raise temperatures for conventional cooking methods, adapting the heating rate and temperature profile dynamically to match the selected cooking mode and recipe requirements.
3Productivity
If heating power is increased for faster cooking, then productivity is improved, but temperature uniformity and food quality are worsened
Solution Approach 1:
The patent employs heat-transfer ribs positioned at specific locations within the cooking chamber to create localized heat distribution zones. These ribs are strategically placed to direct heat flow to areas that require enhanced heating while preventing overheating in other zones. The system adjusts the activation and positioning of different heating elements based on the cooking method selected, optimizing both cooking speed and temperature uniformity for different food types and recipes.
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 precise temperature control and efficient sous vide cooking while preventing leakage and ensuring uniform heating, enhancing cooking performance and usability.
Implementation Method 1
a heating unit provided in the housing and contacting a bottom surface of the container to heat the container
Implementation Method 2
heat-transfer ribs for uniform heating
Data Source
AI summary
A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.