Steam Sous Vide Cooking Chamber with Integrated Vacuum Pack
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Solution Overview
Problem
Conventional sous vide cooking appliances require water heating and an auxiliary vacuum treatment unit, limiting their functionality and increasing costs, as they are designed for specific dishes and need an airtight chamber for water accommodation.
Innovation Solution
A cooking appliance with a steam function that performs sous vide cooking by vacuum-treating the cooking pack using an air pump within a single chamber, eliminating the need for water heating and an auxiliary vacuum unit, and allowing for steam-based heating without a high-priced sealed chamber.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If water heating method is used for sous vide cooking, then cooking temperature control is improved, but device complexity and cost increase due to requiring an airtight chamber for water accommodation
Solution Approach 1:
The patent extracts the water from the cooking system and replaces it with air heating. Instead of immersing food in water within an airtight chamber, the food is placed in a vacuum bag that is then heated by hot air circulation in the cooking chamber. This eliminates the need for a water-tight sealed chamber while maintaining temperature control capability.
Solution Approach 2:
The patent uses pneumatic principles by utilizing hot air circulation instead of water for heat transfer. The cooking chamber circulates heated air to transfer thermal energy to the vacuum-sealed food bags, replacing the hydraulic water-based heating system with a pneumatic air-based system that simplifies chamber requirements.
2Reliability
If an auxiliary vacuum treating unit is provided for sous vide cooking, then vacuum treatment effectiveness is improved, but device complexity and cost increase
Solution Approach 1:
The patent merges the vacuum treatment function with the existing cooking chamber. The cooking chamber serves dual purposes: it acts as both the cooking environment and the vacuum chamber. By integrating these functions, the patent eliminates the need for a separate auxiliary vacuum treating unit while maintaining effective vacuum sealing capability.
Solution Approach 2:
The cooking chamber is designed to perform multiple functions: it serves as the heating chamber for cooking and simultaneously as the vacuum chamber for sealing food bags. This multi-functionality reduces the overall number of components needed in the sous vide cooking system.
3Reliability
If dedicated dishes are designed for sous vide cooking, then cooking performance is improved, but adaptability decreases
Solution Approach 1:
The cooking appliance is designed to handle multiple cooking methods including conventional cooking, steaming, and sous vide cooking using the same cooking chamber. The vacuum bags used for sous vide can be placed directly in the chamber for heating, allowing the appliance to perform various cooking functions without requiring dedicated dishes for each method.
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 sous vide cooking without dedicated dishes, reduces costs by using steam instead of water for heating, and integrates vacuum treatment and cooking in a single chamber, enhancing versatility and reducing product unit costs.
Implementation Method 1
the internal space of the cooking pack is vacuum-treated by using an air pump
Implementation Method 2
cooking for the objects has to be performed for a relatively long time period in a preset range of temperatures
Implementation Method 3
heating means to raise the temperature in the cooking chamber
Data Source
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AI summary
The present invention relates to a cooking appliance comprising: a cabinet defining a cooking chamber; a heating means installed on the cabinet and formed so as to heat the inside of the cooking chamber; an air pump installed on an outer side extends into the cooking chamber; a cooking pack arranged selectively inside the cooking chamber and formed so as to accommodate an object to be cooked; and a control unit for controlling the heating means and the air pump, wherein one side of the cooking pack is detachable from a free end of the tube. According to the present invention, sous vide cooking is enabled by, within a single plate, vacuum treating the space where the object to be cooked is accommodated and controlling the temperature inside the cooking chamber during cooking.