Integrated Sous-Vide Cooker With Vacuum Sealing and Thermal Barrier
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Solution Overview
Problem
Existing hybrid cooking appliances require separate devices for sous-vide cooking and vacuum-packing, which are inconvenient and expensive, and lack efficient space management for simultaneous cooking operations.
Innovation Solution
A hybrid cooking appliance integrating a low-temperature cooking unit with vacuum-packing capabilities, allowing for sous-vide cooking and vacuum-packing in a single device, featuring a barrier to prevent heat transfer from high-temperature to low-temperature cooking units and a support structure for stable vacuum-packing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If separate devices are used for sous-vide cooking and vacuum-packing, then each device can perform its function reliably, but the device complexity increases and kitchen space requirement increases
Solution Approach 1:
The patent combines a vacuum-packing module and a low-temperature cooking unit into a single integrated device. The vacuum-packing module includes a vacuum pump and sealing mechanism, while the low-temperature cooking unit includes a heating element and temperature control system. These previously separate functions are merged into one appliance, reducing the number of devices needed while maintaining the reliability of each function through dedicated components within the integrated system.
Solution Approach 2:
The integrated cooking appliance performs multiple functions: vacuum-packing food, low-temperature sous-vide cooking, and potentially other cooking modes. The device is designed with universal functionality to handle various cooking tasks that previously required separate specialized devices, thereby reducing device complexity and space requirements while maintaining functional reliability.
2Reliability
If separate devices are used for sous-vide cooking and vacuum-packing, then each device can be optimized for its specific function, but the kitchen space requirement increases
Solution Approach 1:
The patent merges the vacuum-packing module and low-temperature cooking unit into a single integrated appliance with shared housing and control systems. This consolidation significantly reduces the kitchen space required compared to having separate devices, while each function remains optimized through dedicated components within the integrated structure.
Solution Approach 2:
The vacuum-packing module is nested within or adjacent to the low-temperature cooking unit, with the vacuum pump and sealing mechanisms integrated into the same housing structure. This nested arrangement maximizes space efficiency by utilizing the same physical footprint for multiple functions, thereby reducing overall kitchen space requirements while maintaining functional optimization.
3Area of stationary object
If high-temperature and low-temperature cooking units are placed close together, then space is optimized, but heat transfer from high-temperature to low-temperature unit occurs affecting temperature control
Solution Approach 1:
The patent introduces a barrier structure positioned between the high-temperature cooking unit and the low-temperature cooking unit. This barrier acts as a thermal intermediary that blocks heat transfer from the high-temperature unit to the low-temperature unit, thereby maintaining precise temperature control in the low-temperature unit while allowing the units to be placed close together for space optimization.
Solution Approach 2:
The internal space of the appliance is segmented into distinct thermal zones using barriers and insulation. The high-temperature and low-temperature cooking units are separated by thermal barriers that create independent temperature control zones. This segmentation allows the units to be positioned close together for compact footprint while preventing thermal interference that would compromise temperature control precision.
4Ease of manufacture
If vacuum-packing and cooking are performed in separate locations, then each operation can be performed with dedicated equipment, but operational convenience decreases and time increases
Solution Approach 1:
The patent combines the vacuum-packing module and low-temperature cooking unit into a single integrated appliance with unified control. Users can perform vacuum-packing and sous-vide cooking in one location without moving equipment or food between separate devices. This integration significantly improves operational convenience while maintaining the dedicated functionality of each component through modular design within the integrated system.
Solution Approach 2:
The integrated device allows users to perform vacuum-packing as a preliminary action directly before cooking, without requiring separate equipment or locations. The seamless integration enables a continuous workflow where food can be vacuum-packed and then immediately cooked in the same appliance, reducing operational time and improving convenience while maintaining equipment dedication through specialized components.
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 convenient and stable sous-vide cooking with integrated vacuum-packing, reducing the need for multiple devices and optimizing space, while maintaining precise temperature control and operational stability.
Implementation Method 1
a barrier to prevent heat transfer from high-temperature to low-temperature cooking units
Implementation Method 2
a heating element in the low-temperature cooking unit to heat the liquid in the container
Data Source
AI summary
A low-temperature vacuum cooking device and a cooking appliance including low-temperature vacuum cooking device are provided. The cooking appliance may include a housing including a container mount and a vacuum-packing module mount provided adjacent to each other, a first container having a space to accommodate a liquid therein, the first container being configured to be coupled with the container mount, a heater that heats the liquid accommodated in the first container, a vacuum pressure generator installed on the vacuum-packing module mount to suction air inside a food packing bag, a sealer installed adjacent to the vacuum pressure generator that heats the food packing bag in order to seal it, a cover rotatably installed on the housing to cover or open the first container and the vacuum pressure generator, and a high-temperature cooking unit including a top plate and a high-temperature heater provided at a lower portion of the top plate.