Temperature-controlled foodservice unit
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Solution Overview
Problem
Existing temperature-controlled foodservice units lack enhanced heat transfer mechanisms for food products, particularly in improving thermal conduction, radiation, and convection to achieve faster thawing and temperature control.
Innovation Solution
A temperature-controlled foodservice unit incorporating a shelf system for thermal conduction and radiation, combined with an air system for thermal convection, to enhance heat transfer by using fluid passageways in shelves and controlled airflow for efficient temperature management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If only convection is used to transfer heat to food product, then the system is simple, but heat transfer efficiency is insufficient
Solution Approach 1:
The patent combines three heat transfer mechanisms (conduction through shelves, radiation from shelves, and convection through air circulation) into a single integrated foodservice unit. The shelves serve dual purposes as both food supports and heat transfer surfaces, while the air circulation system works in conjunction with the shelf system to provide comprehensive heating, thereby significantly improving overall heat transfer efficiency without requiring separate independent systems for each mechanism.
Solution Approach 2:
The shelves in the patent perform multiple functions: they support the food product mechanically and simultaneously serve as heat transfer surfaces for both conduction and radiation. The air circulation system also serves multiple purposes by providing convection heating and aiding in moisture removal. This multi-functionality increases heat transfer efficiency without proportionally increasing system complexity.
2Productivity
If fluid passageways are added to shelves for thermal conduction and radiation, then heat transfer is enhanced, but device complexity increases
Solution Approach 1:
The fluid passageways are integrated within the shelf structure itself, with channels embedded in the shelf material to allow fluid circulation. This nesting approach allows the heat transfer system to be contained within the existing shelf framework, enhancing thermal conduction and radiation capabilities without requiring separate external piping systems or significantly increasing overall device complexity.
Solution Approach 2:
A fluid medium circulates through the passageways to transfer thermal energy between the heating/cooling system and the food product. This fluid intermediary enables efficient thermal conduction through the shelves and subsequent radiation to the food, achieving rapid thawing while keeping the thermal transfer mechanism contained within the shelf structure.
3Productivity
If air circulation is increased for thermal convection, then heat transfer improves, but energy consumption increases
Solution Approach 1:
The air circulation system is designed to create targeted localized airflow patterns that direct heated or cooled air specifically to areas where food products are located on the shelves. Rather than uniformly circulating air throughout the entire chamber, the system concentrates airflow in relevant zones, improving temperature control efficiency while minimizing unnecessary energy consumption from moving air throughout the entire space.
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 combined system accelerates thawing times and improves temperature control by maximizing heat transfer through thermal conduction, radiation, and convection, reducing thawing times significantly and maintaining precise temperature settings.
Implementation Method 1
the at least one fluid passageway being associated with the at least one shelf and configured for carrying a fluid therein so as to transfer heat by thermal conduction
Implementation Method 2
transfer heat by thermal conduction and thermal radiation with respect to the food product positioned on the at least one shelf
Implementation Method 3
a temperature-controlled air system configured for moving air through the chamber so as to transfer heat by thermal convection with respect to the food product positioned on the at least one shelf
Data Source
AI summary
A temperature-controlled foodservice unit includes: a body including a frame and defining a chamber; and a plurality of temperature-controlled systems operatively coupled with the frame and configured for transferring heat with respect to a food product positioned within the chamber, the plurality of temperature-controlled systems including: a temperature-controlled shelf system including at least one shelf and at least one fluid passageway, the at least one shelf being positioned within the chamber, the at least one fluid passageway being associated with the at least one shelf and configured for carrying a fluid therein so as to transfer heat by thermal conduction and thermal radiation with respect to the food product positioned on the at least one shelf; and a temperature-controlled air system configured for moving air through the chamber so as to transfer heat by thermal convection with respect to the food product positioned on the at least one shelf.