Steam Cooker Cleaning Sequence With Buffer Tank Water Saving
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Solution Overview
Problem
Existing cooking appliances without an external water connection face challenges in efficient and water-conserving cleaning processes, requiring significant user intervention and structural effort.
Innovation Solution
A method involving user-side filling of a tank with water, transferring portions into an intermediate store and cooking chamber, using treatment agents that neutralize or dilute each other, allowing for automated and minimally water-intensive cleaning, with options for tank removal and filling, and the use of treatment additives for thorough cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a cleaning process is implemented for cooking appliances without external water connections, then cleaning capability is provided, but water consumption becomes a limiting factor
Solution Approach 1:
The cleaning process is divided into multiple sequential steps using different treatment agents (first treatment agent for initial cleaning, second treatment agent for neutralization and final cleaning). This segmentation allows efficient use of limited water by assigning specific cleaning tasks to different agents rather than using large amounts of water for all cleaning functions.
Solution Approach 2:
An intermediate store is introduced as a mediator between the first tank and the cooking chamber. This intermediate store enables controlled transfer and mixing of treatment agents, allowing the system to manage water and cleaning agents more efficiently by preparing and dosing them in controlled amounts rather than direct application.
2Extent of automation
If automated cleaning is implemented, then user intervention is reduced, but device complexity increases
Solution Approach 1:
The first tank serves multiple functions: storing water, holding treatment agents, and acting as a mixing chamber. The intermediate store also performs multiple roles including temporary storage, mixing, and controlled dispensing. This multi-functionality reduces the need for separate dedicated components for each function, thereby limiting the increase in overall device complexity while enabling automated operation.
3Reliability
If treatment agents are used for thorough cleaning, then cleaning effectiveness improves, but safety concerns arise from handling strong agents
Solution Approach 1:
The patent deliberately uses a second treatment agent that neutralizes the first treatment agent in the first tank. This converts the potentially harmful residual first treatment agent into a safe neutralized mixture. The second treatment agent serves dual purpose: cleaning the cooking chamber and neutralizing/handling the first treatment agent safely in the first tank.
Solution Approach 2:
The system changes the chemical parameters of the cleaning solution by introducing a second treatment agent with opposite chemical properties to the first treatment agent. This parameter change (from strong cleaning agent to neutralized solution) occurs both in the cooking chamber for final cleaning and in the first tank for safe handling, thereby improving safety while maintaining cleaning effectiveness.
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
The method enables effective cleaning of cooking appliances with minimal water usage, user-friendly automation, and safe handling of treatment agents, suitable for appliances without external water connections, ensuring thorough and residue-free cleaning.
Implementation Method 1
The transfer of water from the first tank can be implemented, for example, by pumping the water from the first tank into the buffer store
Implementation Method 2
Step (i) can also achieve a mixture of the two treatment agents in the first tank which can be handled particularly safely. Thus, the two treatment agents can neutralize each other in the first tank
Implementation Method 3
or the second treatment agent can dilute the first treatment agent, etc.
Data Source
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AI summary
A method (a-r) for carrying out a cleaning procedure for a cooking device (1) comprises at least: filling a tank (3) of the cooking device (1) with water (W), moving some of the water which is located in the tank (3) into a buffer store (5) of the cooking device, moving the water which is located in the buffer store into a cooking chamber for providing a first treatment agent (R1), leaving the first treatment agent in the cooking chamber for a first period of time, moving the rest of the water which is located in the tank into the buffer store, moving the first treatment agent into the tank, moving the water which is located in the buffer store (5) into the cooking chamber for providing a second treatment agent (R2), leaving the second treatment agent in the cooking chamber for a second period of time, and moving the second treatment agent (R2) into the tank (3). A cooking device is designed to carry out the method. The invention can be particularly advantageously applied to cooking devices without an external water connection, in particular steam cookers. The invention can be particularly advantageously applied to domestic cooking devices.