Sous Vide Cooking Vessel Heating for Precise Temperature Control
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Solution Overview
Problem
Sous vide cooking requires precise control of temperature and time, which is challenging with existing cooking apparatuses, often necessitating separate equipment due to difficulties in controlling cooking temperature and time effectively.
Innovation Solution
A cooking apparatus with a housing, heating unit, and door configuration that includes a temperature sensing device and heat-transfer ribs for uniform heating, along with a rib structure to prevent water and foreign material leakage, allowing for modular mounting and improved insulation and heating efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a separate cooking apparatus is used for sous vide cooking, then temperature and time control precision is improved, but device complexity increases
Solution Approach 1:
The patent combines sous vide cooking functionality with a conventional cooking apparatus by integrating a heating unit, temperature sensing device, and control unit into an existing cooking device structure. This merging approach allows precise temperature control for sous vide cooking while avoiding the need for a completely separate dedicated apparatus, thus reducing overall device complexity.
Solution Approach 2:
The cooking apparatus is designed to perform multiple cooking functions including conventional cooking and sous vide cooking through a multi-functional control system. The control unit can operate in different modes (conventional cooking mode and sous vide cooking mode) to accommodate various cooking requirements, making the device universal and eliminating the need for separate specialized equipment.
2Device complexity
If conventional cooking apparatus is used, then device simplicity is maintained, but temperature and time control precision deteriorates
Solution Approach 1:
The patent incorporates a temperature sensing device that continuously monitors the cooking temperature and provides feedback to the control unit. The control unit adjusts the heating unit's operation based on this feedback to maintain the desired temperature within a precise range (±0.5°C), thereby achieving accurate temperature control while using a relatively simple conventional apparatus structure.
Solution Approach 2:
The patent replaces manual temperature monitoring and adjustment mechanisms with an automated electronic control system that includes a temperature sensing device and control unit. This substitution enables precise temperature and time control for sous vide cooking while maintaining the simplicity of the overall apparatus structure.
3Use of energy by moving object
If heating unit contacts water directly, then heating efficiency is improved, but water leakage to housing occurs
Solution Approach 1:
The patent introduces a raised support as an intermediary element between the heating unit and the housing. This raised support elevates the heating unit above the bottom surface of the housing, creating a barrier that prevents water from directly contacting the heating unit and flowing into the housing. This intermediary structure maintains heating efficiency while preventing water leakage hazards.
4Ease of operation
If door is opened to check food, then cooking monitoring is improved, but heat loss increases
Solution Approach 1:
The patent replaces the mechanical action of opening the door to monitor food with an optical monitoring system. A camera captures images of the food during cooking, and a display unit shows these images to the user. This substitution allows cooking monitoring without physically opening the door, thereby preventing heat loss while maintaining ease of operation.
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 precise temperature control for sous vide cooking while preventing leakage and ensuring uniform heating, enhancing cooking performance and usability by integrating sous vide capabilities into a modular cooking system.
Implementation Method 1
a heating unit (230) provided in the housing (210) and contacting a bottom surface of the container (220) to heat the container (220)
Implementation Method 2
heat-transfer ribs for uniform heating
Data Source
AI summary
A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.