Cooking device
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Solution Overview
Problem
Traditional cooking methods, such as oven or pan cooking, have a narrow window for achieving evenly cooked food, risking over- or undercooking due to heat distribution issues, whereas sous vide cooking is time-consuming due to fixed water temperature settings.
Innovation Solution
A predictive cooking method and device that adjusts heater control based on real-time temperature measurements and physical models to maintain an acceptable temperature gradient across the food item, allowing for faster cooking by optimizing heater set points and operation periods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If traditional cooking methods (oven or pan) are used, then cooking speed is fast, but temperature distribution is uneven causing narrow cooking window
Solution Approach 1:
The patent introduces a fluid (water) as an intermediary medium between the heat source and the food item. The heater heats the fluid, and the fluid then transfers heat to the food item, creating a more uniform temperature distribution compared to direct heating methods. This intermediary fluid acts as a heat transfer medium that distributes thermal energy more evenly across the food surface.
Solution Approach 2:
The system dynamically adjusts the heater set point temperature and heater operation period based on real-time temperature measurements and predictive modeling. By changing the temperature parameter over time (higher initially then reducing), the system optimizes both cooking speed and temperature uniformity, resolving the contradiction between fast cooking and even heat distribution.
2Manufacturing precision
If fixed water temperature settings are used for sous vide cooking, then temperature distribution is uniform, but cooking time is long
Solution Approach 1:
The system transitions from static fixed temperature settings to dynamic temperature control. The heater set point and operation period are continuously adjusted based on predictive modeling and real-time temperature feedback. This dynamic approach allows the system to maintain uniform temperature distribution while significantly reducing cooking time by optimizing heat transfer efficiency throughout the cooking process.
Solution Approach 2:
The system implements feedback control by continuously measuring the temperature of the fluid and food item, then using this information to adjust the heater operation. The predictive model uses real-time temperature data to update heater control parameters, creating a closed-loop system that maintains temperature uniformity while minimizing cooking time through adaptive optimization.
3Speed
If higher water temperature is used to reduce cooking time, then cooking speed increases, but temperature gradient across food becomes excessive
Solution Approach 1:
The system uses periodic heating cycles with varying intensity. The heater operates at high power for specific periods to rapidly increase temperature, then reduces power or pauses to allow temperature equilibrium. This periodic action pattern, optimized through predictive modeling, enables fast cooking while maintaining acceptable temperature gradients across the food item.
Solution Approach 2:
The predictive model calculates optimal heater operation periods in advance to prevent excessive temperature gradients before they occur. By anticipating temperature distribution patterns, the system adjusts heating parameters proactively to maintain uniform cooking, cushioning against potential temperature overshoots that would create harmful gradients.
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
Significantly reduces cooking time by allowing hotter water to heat food faster and controlling temperature gradients, resulting in evenly cooked food while maintaining the desired internal temperature.
Implementation Method 1
controlling a heater for heating the fluid
Implementation Method 2
obtaining a temperature measurement
Implementation Method 3
heat flows from a burner to a pan then into the food
Data Source
Figure 1
Figure 2A~2B
Figure 3
AI summary
Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.