Tapered Taco Griddle Troughs for Low-Oil Uniform Shell Cooking
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Solution Overview
Problem
Traditional methods of cooking tacos, such as deep-frying, are time-consuming, produce uneven results, and result in high-calorie foods due to oil absorption, while also requiring multiple steps and tools.
Innovation Solution
An electric taco griddle with a grill member featuring tapered, narrow cooking troughs and a horizontal heating element, along with heat sink facilities, allows for even cooking of tortillas to crispy taco shells using minimal to no oil, and includes removable taco formers for shaping and easy cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional deep-frying method is used to cook taco shells, then the taco shells become crispy and well-formed, but the cooking time increases and the calorie content increases due to oil absorption
Solution Approach 1:
The cooking process is segmented into two distinct phases: first, the tortilla is cooked in oil to achieve crispiness and formation; second, the formed taco shell is drained and finished in air. This segmentation allows the tortilla to be quickly cooked and formed, then rapidly finished without prolonged oil exposure, reducing cooking time and oil absorption while maintaining quality
Solution Approach 2:
The cooking process uses periodic action by alternating between oil immersion for formation and air drying for finishing. The tortilla is briefly immersed in hot oil to form the shell structure, then removed and allowed to finish cooking in air, creating a periodic cycle that reduces total cooking time and oil absorption while maintaining crispiness
2Reliability
If traditional deep-frying method is used to cook taco shells, then the taco shells become crispy and well-formed, but the calorie content increases due to oil absorption
Solution Approach 1:
The cooking process is segmented into two distinct phases: first, the tortilla is cooked in oil to achieve crispiness and formation; second, the formed taco shell is drained and finished in air. This segmentation allows the tortilla to be quickly cooked and formed, then rapidly finished without prolonged oil exposure, reducing cooking time and oil absorption while maintaining quality
Solution Approach 2:
The oil immersion phase is rushed through as quickly as possible - just long enough to form the shell structure - then the process skips back to air cooking for the finishing stage. This rushing through the oil phase minimizes oil absorption while still achieving the necessary shell formation, and the skip back to air cooking completes the process with minimal additional oil contact
3Reliability
If traditional pan-frying method is used to cook tacos, then multiple steps and tools are required, but the process becomes more complex and less convenient
Solution Approach 1:
The appliance merges two previously separate cooking functions into one unified device: the oil bath for formation and the air drying chamber for finishing are combined into a single taco-making machine. This merging eliminates the need for separate pans, fryers, and drying areas, reducing the number of tools required while ensuring complete and consistent cooking
Solution Approach 2:
The appliance performs multiple functions within a single device: it heats oil for frying, provides an air drying chamber for finishing, and includes features for both formation and crisping of taco shells. This multi-functionality eliminates the need for multiple specialized tools, simplifying the cooking process while maintaining cooking completeness
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 electric taco griddle achieves efficient and uniform cooking of taco shells with reduced oil content, enhancing convenience and healthiness by eliminating the need for extensive oil heating and multiple cooking tools.
Implementation Method 1
a heating element assembly connected to the lower surface portions
Implementation Method 2
A plurality of heat sink facilities are registered with each with its trough. Each heat sink facility defines a channel that closely receives a portion of the heating element assembly
Data Source
AI summary
A food heating appliance comprises a grill member with an upper food contact surface having an articulated surface having upwardly-open cooking troughs for receiving food items such as tacos. The trough sidewalls are tapered and narrow upwardly. Each trough is defined by spaced-apart cooking sidewalls connected at a lower surface portion, with a horizontal heating element connected to the lower surface portions, A plurality of heat sink facilities are registered with each with its trough. Each heat sink facility defines a channel that closely receives a portion of the heating element assembly. Each trough is defined between an inboard cooking sidewall and an outboard cooking sidewall, with the inboard sidewalls being proximate each other and being thicker that than the outboard cooking sidewalls. The grill is a unitary casting with a peripheral rim encompassing the heating element assembly and free of undercuts and of negative draft angles.