Steam Heating Appliance with Suspended Food Basket
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Solution Overview
Problem
Existing appliances struggle with achieving consistent water-to-grain ratio and heating time for various types of grains, leading to inconsistent heating results and discouraging users from cooking unfamiliar grains.
Innovation Solution
A steam-based appliance with a steamer basket and controller that suspends food above heated water, directing steam for precise heating, and adjusts water and heating cycles based on food type and weight, using sensors to monitor absorption rates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water is introduced directly into the heating cavity, then water is supplied to heat the food product, but water may contact the food product directly causing uneven water absorption and inconsistent heating results
Solution Approach 1:
The hollow shaft acts as an intermediary component that directs water through its interior passage to the lower wall of the steamer basket, preventing direct contact between water and food product. This mediator structure ensures water is converted to steam before contacting the food, achieving consistent heating without requiring user expertise.
2Reliability
If steam is generated by heating water in the lower portion of the heating cavity, then food product can be heated by steam flow, but achieving the appropriate water-to-grain ratio and heating time is difficult
Solution Approach 1:
The system changes the physical state parameter of water from liquid to steam by heating it in the lower portion of the heating cavity. This parameter change allows precise control of water absorption by the food product, as steam condenses and is absorbed in controlled amounts, achieving accurate water-to-grain ratios without complex control systems.
3Reliability
If the steamer basket suspends food product above the lower portion of the heating cavity, then steam can flow over the food product for heating, but water supply must be precisely directed to avoid contacting the food product
Solution Approach 1:
The water supply system is segmented into distinct functional zones: the hollow shaft for water transport, the dispensing opening for water release, and the perforated lower wall for steam generation. This segmentation allows precise control of water delivery to the heating cavity while keeping the food product in a separate zone above, ensuring heating consistency and simplifying manufacturing.
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
Ensures accurate and consistent heating of grains and legumes by optimizing water absorption and heating times, reducing user guesswork and improving cooking outcomes.
Implementation Method 1
steam generated by heating water within the lower portion of the heating cavity flows over the food product for heating thereof
Implementation Method 2
heating arrangement to heat water from the water reservoir to create steam
Implementation Method 3
a hollow shaft extending from a first end generally vertically aligned with an upper rim of the body to a second end in communication with a dispensing opening through the lower wall. The first end is positionable in contact with the portion of the water supply directed through the lid to further direct the water through the lower wall of the body without contacting the food product
Implementation Method 4
a steamer basket defines a body with a perforated lower wall positionable above the lower portion of the heating cavity such that steam generated by heating water within the lower portion of the heating cavity flows over the food product
Data Source
Figure 1
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Figure 4~5
AI summary
An appliance (10) for heating a food product (P) comprises a housing (12) having an interior (14), a vessel (40) receivable within the interior (14), a heating cavity (16) defined within the vessel (40), a heating element (24) adjacent a lower portion (26) of the heating cavity (16), a steamer basket (28) for receiving the food product (P), and a controller (64). The steamer basket (28) is receivable within the heating cavity (16) and defines a body (30) with a perforated lower wall (32) positionable above the lower portion (26) of the heating cavity (16) such that the food product (P) can be suspended above the lower portion (26) of the heating cavity (16) during heating of a quantity of water therein and such that steam generated by heating water within the lower portion (26) of the heating cavity (16) permeates the food product (P) for heating thereof. The controller (64) is configured to control the heating element (24) to heat the lower portion (26) of the heating cavity (16) to a heating temperature selected to cause evaporation of water received within the lower portion (26) of the heating cavity (16) at an evaporation rate selected to match a known absorption rate of the food product (P).