Integrated Sous-Vide Cooker With Vacuum Packing and Thermal Isolation
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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 often lack sufficient space for all components, leading to inefficient cooking processes.
Innovation Solution
A hybrid cooking appliance that integrates a low-temperature cooking unit with vacuum-packing capabilities, allowing for sous-vide cooking and heating in a single device, featuring a barrier to prevent heat interference between high-temperature and low-temperature cooking units, and a support structure for stable vacuum-packing of food bags.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If separate devices are used for sous-vide cooking and vacuum-packing, then each device can be optimized for its specific function, but the overall system becomes complex and requires more space
Solution Approach 1:
The patent combines the vacuum-packing unit and sous-vide cooking unit into a single integrated device. The vacuum-packing unit includes a vacuum chamber and sealing mechanism, while the cooking unit includes a water tank and heating element. These units share common components such as the control system, power supply, and housing structure, thereby reducing overall system complexity while maintaining functional optimization for both vacuum-packing and sous-vide cooking operations
Solution Approach 2:
The integrated device performs multiple functions within a single system: vacuum-packing food items, sealing vacuum bags, and conducting sous-vide cooking operations. The control system manages both vacuum-packing and cooking functions, and the device can switch between these modes based on user selection, achieving multi-functionality without requiring separate dedicated devices
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 cost increases
Solution Approach 1:
The patent combines the vacuum-packing unit and sous-vide cooking unit into a single integrated device. The vacuum-packing unit includes a vacuum chamber and sealing mechanism, while the cooking unit includes a water tank and heating element. These units share common components such as the control system, power supply, and housing structure, thereby reducing overall system complexity while maintaining functional optimization for both vacuum-packing and sous-vide cooking operations
Solution Approach 2:
The integrated device performs multiple functions within a single system: vacuum-packing food items, sealing vacuum bags, and conducting sous-vide cooking operations. The control system manages both vacuum-packing and cooking functions, and the device can switch between these modes based on user selection, achieving multi-functionality without requiring separate dedicated devices
3Reliability
If multiple devices are used for vacuum-packing and sous-vide cooking, then each function can be performed with dedicated equipment, but the space requirement increases
Solution Approach 1:
The patent implements a nested arrangement where the water tank of the cooking unit is positioned within or adjacent to the vacuum chamber structure. The control system and electronic components are integrated into a shared control panel. This nesting approach allows the vacuum-packing and cooking functions to occupy overlapping or adjacent spatial volumes, significantly reducing the total footprint compared to placing two separate devices side by side
4Area of stationary object
If high-temperature and low-temperature cooking units are placed close together, then space is optimized, but heat interference occurs
Solution Approach 1:
The patent divides the internal structure into distinct thermal zones: a high-temperature cooking chamber for grilling or roasting, and a low-temperature water tank for sous-vide cooking. These zones are separated by thermal insulation barriers and independent air channels that prevent heat transfer between them. The control system independently regulates temperature in each zone, ensuring precise temperature control despite the compact arrangement
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 efficient sous-vide cooking with integrated vacuum-packing, reducing the need for multiple devices and optimizing space, while maintaining precise temperature control and preventing heat transfer errors.
Implementation Method 1
a barrier to prevent heat interference between high-temperature and low-temperature cooking units
Implementation Method 2
Sous-vide cooking is carried out by heating a sealed plastic bag containing food in water at a low temperature
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, 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 cover rotatably installed on the housing to cover or open the first container.