Sous Vide Sink System with Multi-Zone Temperature Control
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Solution Overview
Problem
Existing sous vide cooking appliances are limited by fixed sizes, require manual filling and emptying, lack flexibility in water level adjustment, and often necessitate multiple baths for cooking items at different temperatures, occupying significant space and lacking multiple intake and output ports for diverse cooking requirements.
Innovation Solution
A sous vide system utilizing a conventional kitchen sink with integrated heating units and cooling modules to create multiple temperature zones, controlled by sensors and a temperature control unit, allowing for adjustable water levels and temperature monitoring within the food bag, and incorporating a recirculation pump for uniform temperature maintenance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a dedicated stand-alone sous vide appliance is used, then precise temperature control is achieved, but it occupies significant countertop space and requires manual filling and emptying
Solution Approach 1:
The patent transforms a single-purpose sous vide appliance into a multi-functional system by integrating it with a conventional kitchen sink. The sink serves both as a cooking vessel for sous vide and as a functional kitchen sink for washing, eliminating the need for a dedicated countertop appliance and reducing space requirements.
Solution Approach 2:
The patent combines the sous vide heating and temperature control system with the existing kitchen sink infrastructure. The heating element, temperature sensors, and control unit are integrated into the sink, merging two separate functions (cooking and washing) into a single unified system.
2Measurement precision
If a fixed-size sous vide appliance is used, then temperature control is maintained, but it cannot accommodate diverse quantities or sizes of food
Solution Approach 1:
The patent introduces dynamic adjustability to the sink system through adjustable racks and shelves that can be repositioned to accommodate different food sizes and quantities. The water level can also be adjusted dynamically to match the volume of food being cooked, providing versatility while maintaining precise temperature control.
3Adaptability or versatility
If multiple separate sous vide appliances are used for different temperatures, then each item can be cooked to different doneness, but space requirements and device complexity increase
Solution Approach 1:
The patent divides the single sink into multiple independent temperature zones using physical barriers or baffles. Each zone can be controlled by separate heating elements and temperature sensors, allowing different foods to be cooked at different temperatures simultaneously within the same sink, eliminating the need for multiple separate appliances.
4Ease of operation
If an immersion circulator is used, then portability is improved, but the system becomes unstable and requires secure clamping
Solution Approach 1:
The patent integrates the heating element and control system directly into the sink structure, eliminating the need for external immersion circulators that require clamping. The heating element is permanently mounted in the sink, providing stable and reliable operation without compromising portability or requiring additional support mechanisms.
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 flexible cooking of multiple items at different temperatures within a single sink, reducing space requirements and simplifying operation by using existing infrastructure, while maintaining precise temperature control and eliminating the need for multiple appliances.
Implementation Method 1
a heating unit adapted to heat the liquid within a container
Implementation Method 2
a cooling module adapted to cool the liquid within a container
Implementation Method 3
first and second temperature sensors providing feedback to the temperature control unit for the first and second temperature zones
Implementation Method 4
the temperature control unit is responsive to the first and second temperature sensors and is adapted to control the liquid temperature in the first and second temperature zones to different temperatures
Data Source
AI summary
A sous vide system including a container having an amount of liquid therein with at least first and second temperature zones, first and second temperature sensors for the first and second temperature zones and a control unit for maintaining the temperature of the liquid in the first and second temperature zones using heating and/or cooling units.