Pressurized Steam Cooker with Separated Chamber Pressure Control
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Solution Overview
Problem
Conventional steam cookers face inefficiencies due to high energy consumption, long pre-heating and cooling times, and the need for large water volumes, with pressurized cookers requiring complex locking mechanisms and unpressurized ones limited to 100°C, leading to longer cooking times and increased water management.
Innovation Solution
A modular pressurized steam cooker system with a detachable pressure container, a heater, and a control unit that manages steam pressure and temperature, allowing for quick pressure adjustment and efficient steam generation, featuring a pump for pressure control, a spice container for flavoring, and thermal isolation to enhance cooking efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If pressurized steam is used for cooking, then cooking speed and temperature are improved, but energy consumption and pre-heating time increase
Solution Approach 1:
The system divides the cooking chamber into multiple zones with independent heating elements, allowing simultaneous cooking at different temperatures and pressures. This segmentation enables efficient use of energy by heating only the necessary portions rather than heating a large volume of water and steam generation system
Solution Approach 2:
The system dynamically adjusts steam pressure and temperature parameters during the cooking process based on sensor feedback. By optimizing these parameters in real-time, the system achieves fast cooking speeds while minimizing energy consumption through precise control rather than continuous high-energy input
2Temperature
If pressurized steam cooker is used, then cooking temperature is improved, but cooling time and safety complexity increase
Solution Approach 1:
The system automatically initiates the cooling process immediately after cooking completion by introducing cold water or activating cooling elements. This preliminary action reduces the waiting time for users and allows the system to prepare for the next cooking cycle without manual intervention
Solution Approach 2:
The system uses an intermediary cooling medium (cold water or cooling plates) to rapidly reduce the temperature of the cooking chamber. This intermediary substance facilitates fast heat transfer from the steam and cooking surfaces, significantly reducing cooling time while maintaining safety
3Device complexity
If unpressurized steam cooker is used, then device complexity is reduced, but cooking temperature and cooking speed are limited
Solution Approach 1:
The system replaces complex mechanical pressure regulation mechanisms with electronic sensors and control systems. This substitution maintains low device complexity while enabling precise temperature and pressure control to achieve high cooking temperatures without requiring traditional pressure cooker safety mechanisms
Solution Approach 2:
The system uses electronic control to dynamically adjust steam generation parameters, allowing the cooking chamber to operate at elevated temperatures without significant pressure buildup. By controlling temperature rather than pressure, the system achieves high cooking speeds while maintaining simple device architecture
4Quantity of substance
If large water volume is used for steam generation, then steam supply is improved, but pre-heating time and energy consumption increase
Solution Approach 1:
The system uses multiple small heating elements distributed throughout the water reservoir instead of heating a large volume of water in one location. This segmentation allows parallel heating of water portions, rapidly generating sufficient steam volume without the long pre-heating time required to heat a single large mass of water
Solution Approach 2:
The system maintains continuous steam generation by continuously heating water and replenishing the water supply from a reservoir. This continuous action ensures adequate steam supply for extended cooking periods while minimizing pre-heating time through ongoing heat application rather than batch heating
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
This design enables fast and energy-efficient cooking with precise temperature and pressure control, reducing cooking time and maintaining food quality, while being safer and more versatile for various household sizes, with quick pressure release and easy cleaning.
Implementation Method 1
The heater (110) comprises a water inlet (112) and a steam outlet (114), wherein the heater is configured to evaporate the water into the steam and to provide the steam to the outlet with a steam pressure of at least a minimum pressure
Implementation Method 2
The pressure container comprises a steam inlet connected to the steam outlet of the heater and a temperature sensor configured to determine a temperature of the steam in the pressure container
Implementation Method 3
The control unit is configured to obtain the temperature from the temperature sensor and to control the heater such that the temperature comprises at least a minimum temperature to cook the food in the food receptacle
Implementation Method 4
The pressure container is separated from the heater and is closable to expose the food to the steam under the steam pressure
Data Source
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AI summary
A pressurized steam cooker (100) comprises a heater (110), a pressure container (120) and a control unit (150). The heater (110) comprises a water inlet (112) and a steam outlet (114), the heater (110) being configured to evaporate the water into steam and to provide the steam to the steam outlet (114) with a steam pressure of at least a minimum pressure. The pressure container (120) accommodates a food receptacle (130) for food (140), the pressure container (120) comprises a steam inlet (124) connected to the steam outlet (114) of the heater (110) and a temperature sensor (121) configured to determine a temperature (T) of the steam in the pressure container (120). The control unit (150) is configured to obtain the temperature (T) from the temperatures sensor (121) and to control the heater (110) and the pump (120) such that the temperature (T) comprises at least a minimum temperature (T1) to cook the food (140) in the food receptacle (130). The pressure container (120) is separated from the heater (110) and is closable to expose the food (140) under steam pressure. The steam pressure inside the pressure container (120) can be lowered by introducing liquid water in the pressure container.