Vertical Heat Transfer Device with Chain Heaters for Protein Searing
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Solution Overview
Problem
Existing heat transfer devices face challenges in broiling proteins due to the release of water, grease, and fat, which can degrade components and lead to uncontrolled combustion, while also requiring effective searing techniques that are different from toasting processes.
Innovation Solution
A vertically oriented heat transfer device with dual conveyor belts and independently controlled chain heaters, along with a controller, to achieve localized searing and efficient energy use by selectively operating heaters based on food presence, and incorporating baffles and vents for temperature control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If high heat is applied to sear protein surfaces, then searing effect is improved, but water and grease release increases causing component degradation
Solution Approach 1:
The heating function is segmented into two independent systems: chain heaters for surface searing and primary heaters for internal cooking. This segmentation allows the chain heaters to apply high heat briefly for searing without continuously exposing components to grease and water, while primary heaters handle the bulk cooking at lower temperatures.
Solution Approach 2:
The chain heaters are positioned to apply heat at the very beginning of the cooking process before significant grease and water release occurs. This preliminary searing action achieves the desired surface effect while minimizing the harmful byproducts that would otherwise degrade components.
2Reliability
If continuous heating is applied to maintain cooking temperature, then cooking consistency is improved, but energy consumption increases
Solution Approach 1:
The chain heaters operate periodically rather than continuously, providing intense heat only when needed for searing at the start of the cooking process. The primary heaters then maintain cooking temperature, eliminating the need for continuous high-energy operation of all heating elements.
Solution Approach 2:
The heating responsibilities are segmented between chain heaters (intermittent searing) and primary heaters (continuous cooking maintenance), allowing energy-efficient operation by matching each heater's activity to its specific functional requirements.
3Volume of moving object
If vertical orientation is used for heat transfer device, then space efficiency is improved, but grease and water accumulation in heaters increases
Solution Approach 1:
The harmful accumulation problem is extracted from the heating system by positioning chain heaters on the conveyor structure above the cooking zone, where grease and water naturally drain downward due to gravity, preventing accumulation in the heating elements themselves.
Solution Approach 2:
The chain heaters are positioned in a different spatial dimension (above the cooking zone on the conveyor structure) rather than directly in the path of falling grease and water, using the vertical dimension to their advantage while avoiding the accumulation problem.
4Temperature
If chain heaters are positioned near the opening for immediate searing, then searing effectiveness is improved, but heat loss to environment increases
Solution Approach 1:
The chain heaters are positioned to apply heat as the very first action when food enters the cooking zone, achieving searing before significant heat loss can occur. The enclosed cooking chamber then retains heat for the remainder of the cooking process.
Solution Approach 2:
The enclosed cooking chamber maintains continuous heat retention throughout the cooking process, ensuring that the initial heat investment for searing is preserved and utilized continuously for cooking, minimizing overall heat loss to the environment.
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 effectively sears proteins with grill marks while minimizing component degradation and energy consumption, allowing for flexible cooking options and efficient operation.
Implementation Method 1
The first chain heater may be operable to direct heat energy to the first chain conveyor belt to increase a temperature of the first chain conveyor belt proximate the opening
Implementation Method 2
The first primary heater may be arranged to direct heat energy past the first chain conveyor belt into a food item conveyed by the first chain conveyor belt
Data Source
AI summary
A heat transfer device for thermal treatment of food items includes an enclosure defining an interior of the heat transfer device. A first and second driven conveyor systems are positioned within the enclosure. A first primary heater is arranged interior of the first chain conveyor belt. A first chain heater is arranged proximate to the first chain conveyor belt at a location of the first chain conveyor belt proximate to the opening. A second primary heater is arranged interior of the second chain conveyor belt. A second chain heater is arranged proximate to the second chain conveyor belt at a location of the second chain conveyor belt proximate to the opening.