Vertical tortilla cooking device
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Solution Overview
Problem
Traditional methods for reheating tortillas, such as using a griddle or oven, either result in soggy or dry tortillas, and require lengthy preparation time for multiple tortillas, limiting their suitability for family meals and availability in home kitchens.
Innovation Solution
A vertically configured cooking device with induction stages and tortilla pans that allow for simultaneous cooking of multiple tortillas using magnetic induction heating, providing precise temperature control and efficient cooking while being easy to clean and expandable.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If tortillas are heated on a griddle one-at-a-time, then the tortillas are properly heated and softened, but the preparation time becomes excessively long
Solution Approach 1:
The patent transitions from horizontal griddle cooking to vertical stacked pan configuration, allowing multiple tortillas to be cooked simultaneously in a vertical arrangement rather than sequentially on a flat surface
Solution Approach 2:
The cooking system is divided into multiple separate tortilla pans that can be stacked vertically, each capable of cooking one or more tortillas independently, allowing parallel processing of multiple tortillas
2Productivity
If a large flat griddle is used to cook multiple tortillas simultaneously, then cooking capacity increases, but the device becomes unsuitable for home kitchens
Solution Approach 1:
The patent utilizes vertical space instead of horizontal space, stacking multiple compact tortilla pans vertically to achieve high cooking capacity without requiring a large footprint on the kitchen counter
Solution Approach 2:
Multiple tortilla pans are nested or stacked vertically within a compact configuration, allowing each pan to be positioned above the other, maximizing cooking capacity within a small vertical footprint suitable for home kitchens
3Speed
If tortillas are warmed in a steamer, then they are heated quickly, but they become soggy and lose flavor
Solution Approach 1:
The patent applies direct contact heating through the tortilla pan surface, creating localized high-heat zones that quickly cook and crisp the tortilla exterior while maintaining interior moisture, preventing the uniform moisture distribution that causes sogginess in steaming
4Stability of the object's composition
If tortillas are reheated in an oven, then they are heated uniformly, but they become dry and brittle
Solution Approach 1:
The tortilla pan provides direct conductive heating contact with the tortilla surface, creating localized high-heat zones that quickly cook and crisp the exterior while the short cooking time prevents excessive moisture loss, maintaining pliability unlike prolonged oven heating
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
Enables rapid and uniform heating of multiple tortillas, maintaining their pliability and flavor, reducing preparation time and increasing cooking capacity, making it suitable for family meals and home use.
Implementation Method 1
an induction element configured to generate an oscillating magnetic field
Implementation Method 2
a conductive cooking pan positioned on the induction stage and in communication with the induction element
Implementation Method 3
each heating plate includes one or more heating elements for heating each of the heating plates to a selected temperature and transferring thermal energy to at least one tortilla pan
Data Source
AI summary
A tortilla cooking device includes induction stages arranged in a substantially vertical configuration, with some of the induction stages including one or more induction elements. The cooking device also includes tortilla pans. A respective tortilla pan is configured for being removably positioned on at least one of the induction stages and formed from a material suitable for magnetic induction based heating. The tortilla pay converts magnetic energy received from at least one induction element of the induction stage to thermal energy. A respective induction stage includes a recessed portion substantially matching a protruding bottom surface of the tortilla pans. The tortilla pans further include a lip structure for retaining one or more materials on a cooking portion of the tortilla pans. The cooking device further includes a casing unit configured to contain the plurality of induction stages arranged in a substantially vertical configuration.