Thermal Oil Cooking Vessel for Low-Steam Goetta Heating
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Solution Overview
Problem
Conventional cooking devices for preparing goetta generate excessive heat and steam, require repetitive water addition, and are inefficient, making them cumbersome and unsatisfactory for user safety and energy efficiency.
Innovation Solution
A cooking device comprising a trough with an insulated outer wall, a heating element, and a thermal oil medium with a boiling point higher than water, allowing for efficient heat transfer and reduced energy consumption, along with a well and cover plate configuration for uniform heating and easy cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional cooking devices are used to cook goetta, then the cooking process can be completed, but excessive heat and steam are generated creating unsafe working conditions
Solution Approach 1:
The patent changes the cooking parameter from water-based boiling to oil-based frying, utilizing oil's higher boiling point (300-400°F) compared to water (212°F). This parameter change allows cooking at lower temperatures while maintaining effective heat transfer, thereby reducing excessive steam generation and improving energy efficiency without compromising cooking effectiveness
Solution Approach 2:
The patent introduces thermal oil as an intermediary cooking medium between the heat source and the goetta. This intermediary substance facilitates more efficient heat transfer to the food product, reducing the total energy required and minimizing harmful steam generation while maintaining safe working conditions
2Ease of operation
If conventional cooking devices are used, then cooking can be performed, but repeated addition of water is required making the process cumbersome
Solution Approach 1:
The patent enables continuous cooking operation by using oil as a reusable cooking medium that does not require frequent replenishment like water in conventional devices. The oil maintains its cooking effectiveness throughout the process, eliminating interruptions for water addition and significantly reducing the time loss associated with these operational interruptions
3Ease of manufacture
If conventional cooking devices are used, then cooking can be completed, but the cleaning process becomes burdensome
Solution Approach 1:
The patent divides the cooking device into separable components including the cooking chamber, oil reservoir, and heating element. This segmentation allows the oil and food residues to be easily drained and removed from specific sections, greatly simplifying the cleaning process compared to conventional integrated devices while maintaining functional effectiveness
4Loss of energy
If conventional cooking devices are used, then cooking can be performed, but unsatisfactory energy efficiency is achieved
Solution Approach 1:
The patent changes the thermal parameters of the cooking system by using oil with higher specific heat capacity and boiling point compared to water. This allows maintaining effective cooking temperatures (300-400°F) with lower energy input, as oil retains heat more efficiently and transfers it directly to the goetta without the energy loss associated with water's phase change and steam generation
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 device provides efficient and uniform heating with reduced energy consumption, minimizing heat and steam generation, and simplifying the cooking process while maintaining food quality and safety.
Implementation Method 1
a heating element contained within the trough... heating element positioned adjacent the floor of the trough... heating element configured to heat the thermal oil medium
Implementation Method 2
thermal oil contained between the outer wall of the trough and the well... cooking medium configured to transfer heat from the heating element to the well
Implementation Method 3
At least a portion of the well is in thermal communication with the cooking medium... well extending through the cover plate into the trough
Implementation Method 4
The trough comprises an insulated outer wall
Data Source
AI summary
A cooking apparatus comprises a trough, a well, and a pot. The trough is configured to hold a first cooking medium. The trough has insulated floors, insulated walls, and a steam pipe as a heating element to directly heat the first cooking medium. The well is joined to a cover plate. The cover plate is configured to fit over the trough with a seal, such that at least a portion of the well extends into the trough for submersion into the first cooking medium. The pot is inserted in the well. A second cooking medium may be introduced in the well adjacent to the pot. A food product such as goetta may be introduced to the pot for cooking. Heat may be transferred from the heating element, to the first cooking medium, to the well, to the second cooking medium, to the pot, and then to the goetta.