Sous-Vide Cooker With Passive Circulation and PID Temperature Control
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Solution Overview
Problem
Existing sous-vide cooking technologies are expensive and lack cost-effective solutions for precise temperature control, which is crucial for maintaining food integrity during extended low-temperature cooking.
Innovation Solution
A sous-vide cooker design featuring a cooking chamber, heating system, and housing with a passive water circulator, PID controller, and multi-function lid, which includes temperature sensors and a control panel for precise temperature management, allowing for affordable and precise temperature control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a PID controller with temperature correction algorithm is used, then temperature control precision is improved, but device complexity increases
Solution Approach 1:
The PID controller implements a feedback mechanism by continuously monitoring the temperature through sensors and adjusting the heating element accordingly. The temperature correction algorithm processes sensor readings to compensate for thermal lag and achieve precise temperature control within ±0.1°C, resolving the contradiction by using intelligent feedback rather than simple on/off control.
Solution Approach 2:
The patent replaces complex mechanical temperature control mechanisms with an electronic PID controller that uses software-based temperature correction algorithms. This substitution reduces mechanical complexity while maintaining or improving temperature precision through computational methods.
2Device complexity
If a passive water circulator is used instead of an active pump, then device complexity is reduced, but water circulation effectiveness may be worsened
Solution Approach 1:
The passive water circulator operates without external power or control systems by utilizing natural convection currents created by temperature differences in the water. Hotter water rises and cooler water sinks, creating automatic circulation that reduces device complexity while maintaining adequate mixing and temperature uniformity for sous-vide cooking.
Solution Approach 2:
The passive circulator changes the operational parameters of water circulation from active pump-driven flow to natural convection-based flow. By adjusting the heating pattern and utilizing thermal gradients, the system achieves sufficient water movement without mechanical complexity.
3Measurement precision
If commercially available thermal immersion circulators are used, then temperature control precision is improved, but manufacturing cost increases
Solution Approach 1:
The patent divides the temperature control system into separate functional components: a standard heating element, independent temperature sensors, and a PID controller with correction algorithm. This segmentation allows using more affordable individual components while achieving commercial-grade temperature precision through their coordinated operation.
Solution Approach 2:
The invention replaces expensive commercial thermal immersion circulators with a custom-designed system using affordable off-the-shelf components controlled by a microcontroller with temperature correction software. This substitution achieves similar precision at lower manufacturing cost through intelligent control rather than proprietary hardware.
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
The sous-vide cooker provides precise temperature control within ±0.1°C of a set temperature, ensuring food integrity and safety while being more cost-effective than commercial sous-vide cookers.
Implementation Method 1
The heating system comprises a heating unit, one or more temperature sensors, a proportional-integral-derivative (PID) controller
Implementation Method 2
a passive water circulator
Implementation Method 3
one or more temperature sensors, a proportional-integral-derivative (PID) controller
Implementation Method 4
a proportional-integral-derivative (PID) controller, and a control panel
Data Source
AI summary
A sous-vide cooker is disclosed. The sous-vide cooker comprises a cooking chamber, a heating system, and a housing that houses the cooking chamber and the heating system. The cooking chamber comprises a chamber body, a multi-function lid, a passive water circulator and, optionally, a rack for holding food items during the cooking process. The heating system comprises a heating unit, one or more temperature sensors, a proportional-integral-derivative (PID) controller, and a control panel. The PID controller is calibrated. The sous-vide cooker maintains a constant water temperature within tolerances.