Tofu Press Toggle Latch Mechanism for Liquid Removal
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Solution Overview
Problem
Existing tofu presses are not portable, easy to use, or convenient, often requiring complex maintenance and failing to efficiently remove neutral liquid from tofu, which affects the flavor infusion and texture of the product.
Innovation Solution
A tofu press with a toggle latch mechanism that applies pressure to the tofu using a pressure member and a tray, allowing for adjustable tension and easy liquid removal, featuring a linkage that can be made of elastic or inelastic materials and a design that permits convenient storage and liquid passage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a toggle latch mechanism is used to apply pressure to tofu, then the device becomes portable and easy to use, but the structural complexity increases
Solution Approach 1:
The toggle latch mechanism utilizes dynamic mechanical advantage through a movable arm that transitions between positions. When the arm is in the first position, the linkage is releasable; when rotated to the second position, tension in the linkage locks the pressure member to the tray, creating a self-locking effect that maintains pressure without requiring continuous user input.
Solution Approach 2:
The pressure application system is divided into discrete functional components: a pressure member for applying force, a tray for holding tofu, a movable arm for control, a linkage for force transmission, and a latch member for locking. This segmentation allows each component to be simple in design while the assembly provides sophisticated pressure control functionality.
2Ease of operation
If the linkage is made of elastic material, then gradual and smooth pressure increase is achieved, but the precision of pressure control decreases
Solution Approach 1:
The elastic material in the linkage changes its physical parameter of stiffness to provide a progressive resistance force as it stretches. This allows the system to automatically adjust pressure application - starting gently and increasing smoothly - while the latch mechanism provides discrete locking positions for precise pressure control when needed.
3Productivity
If the tray has a surface configured to permit passage of liquid, then liquid removal efficiency is improved, but the structural complexity increases
Solution Approach 1:
The tray incorporates a porous or perforated surface structure that allows liquid to pass through while retaining the tofu. This simple geometric modification to the tray surface enables efficient liquid removal during the pressing operation without requiring additional components or complex mechanisms.
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 tofu press effectively reduces liquid content in tofu, making it firmer and easier to infuse with flavors, while being portable and requiring minimal maintenance, thus improving usability and product consistency.
Implementation Method 1
The linkage may comprise an elastic material. In this way, the linkage may stretch. This may allow a gradual and/or smooth increase in pressure to the tofu within the tray. In particular, the linkage may substantially follow Hooke's Law
Implementation Method 2
the linkage may substantially follow Hooke's Law, for instance over extensions experienced within normal operation of the tofu press
Implementation Method 3
a pressure member for applying pressure to the tofu within the tray
Data Source
AI summary
Tofu is typically sold saturated in liquid, and in order for the tofu to take on a desired flavour, the liquid content of the tofu must first be reduced. The present invention provides a method of reducing the liquid content of tofu and a tofu press 10, comprising: a tray 20 for receiving tofu 30 therein; a pressure member 80 for applying pressure to the tofu 30 within the tray 20; and a toggle latch 120 releasably coupleable between the tray 20 and the pressure member 80 such that pressure is applied to the tofu 30 within the tray by the pressure member 80.