Patent Application
20210120996
This patent document contains material that is subject to copyright protection. The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or the patent disclosure, as it appears in the Patent and Trademark Office patent file or records, but otherwise reserves all copyright rights whatsoever.
The present disclosure relates in general to the field of ovens for cooking food, and in particular to systems and methods for providing steam at a certain temperature to a cooking chamber using a piezo-electric ultrasonic atomizer and a water heater.
The foregoing and other objects, features, and advantages for embodiments of the present disclosure will be apparent from the following more particular description of the embodiments as illustrated in the accompanying drawings, in which reference characters refer to the same parts throughout the various views. The drawings are not necessarily to scale, emphasis instead being placed upon illustrating principles of the present disclosure.
Reference will now be made in detail to the embodiments of the present disclosure, examples of which are illustrated in the accompanying drawings.
Embodiments of the present disclosure may enable a more efficient method for cooking food within a cooking chamber with steam produced in an adjacent chamber using an atomizer and a water heater. A benefit of the present disclosure may include an overall reduction in the thermal energy required for cooking food within a steam oven. An advantage of the disclosure may include the lower amount of energy required to heat and atomize a liquid within a small chamber, versus the greater amount of energy required to heat a large cooking chamber in order to generate steam within the cooking chamber. In accordance with certain embodiments of the disclosure, the steam may be emitted into a cook chamber at a certain cooking temperature. In some embodiments, the cooking chamber would not need to be heated above the boiling temperature of the liquid. Rather, the heated steam may be maintained at a cooking temperature using a heating element within the cooking chamber at a temperature less than the boiling temperature of the liquid. Such a method may enable sous-vide cooking with less energy and more control. In certain embodiments, a controller may be used to monitor and adjust temperatures in order to provide a more effective cooking system.
Referring to
In certain embodiments, the steam-generating chamber 4 may include a liquid reservoir 5 for storing liquid (not shown) such as water. The liquid reservoir 5 may be mounted within the steam-generating chamber 4 adjacent to a liquid-heating element 6 and an atomizer 7. In embodiment, the housing 2 may include a liquid-supply opening. The liquid reservoir 5 may be adapted to receive liquid through the liquid-supply opening. In some embodiments, a water-supply hose 8 may receive water from piping and deliver the water to the liquid-reservoir 5 through such as liquid-supply opening.
In certain embodiments, the liquid-heating element 6 may be an electric heating element 6 adapted to heat liquids. The steam-generating chamber 4 may include a liquid-heating element 6 configured to heat a liquid to a regulated liquid temperature, which may be less than the boiling temperature of the liquid at atmospheric pressure. The steam-generating chamber 4 may include an atomizer 7 configured to generate atomized particles (not shown) of the liquid. The atomizer 7 may be a piezo-electric ultrasonic atomizer 7. In some embodiments, a plurality of atomizers 7 may be utilized. The atomized particles may be generated by a phase change from a liquid state to a gaseous state. The atomized particles may comprise the steam emitted from the steam-generating chamber 4 and received by the cooking chamber 3. The steam may travel from the former chamber 4 to the latter chamber 3 via a conduit 9, which operably connects the two chambers. The conduit 9 may comprise a steam duct 9 positioned between the steam-generating chamber 4 and the cooking chamber 3, which may be configured to transfer the steam in one direction from the steam-generating chamber 4 to the cooking chamber 3.
The cooking chamber 3 may be defined by cooking chamber walls 3′ mounted within the housing 2. The cooking chamber 3 may be located adjacent to the steam-generating chamber 4. The cooking chamber 3 may be adapted to receive the steam emitted from the steam-generating chamber 4. The cooking chamber 3 may have an air-heating element 10 configured to be heated to a regulated heater temperature, which may be less than the boiling temperature of the liquid at atmospheric pressure. The cooking chamber 3 may be configured to maintain a regulated air temperature of the air (not shown) within the cooking chamber 3 based on the regulated heater temperature of the air-heating element 10 and the regulated steam temperature of the steam received within the cooking chamber 3.
In an embodiment, the bottom wall 3′ of the cooking chamber 3 may be sloped so that any condensation produced by the steam within the cooking chamber 3 may be directed towards a condensation receptor 11. The condensation receptor 11 may be adapted to receive condensation from the cooking chamber 3. The condensation receptor 11 may be mounted within the housing 2 adjacent to the cooking chamber 3. The housing 2 may include a condensation-removal opening. The condensation receptor 11 may be adapted to provide condensation through the condensation-removal opening. The cooking chamber 3 may be configured to receive a food product (not shown). The food product may be received via an opening in the housing 2. A door 12 may cover this opening.
In some embodiments, the regulated steam temperature of the steam may be regulated based on the regulated liquid temperature of the liquid. In certain embodiments, the liquid may comprise water. The boiling temperature of the liquid may be within the temperature range of 210° Fahrenheit (98.8° Celsius) and 214° Fahrenheit (101.1° Celsius) at atmospheric pressure. The regulated liquid temperature may be less than 212° Fahrenheit (100° Celsius). The regulated steam temperature of the emitted steam may be less than 212° Fahrenheit (100° Celsius). The regulated heater temperature may be less than 212° Fahrenheit (100° Celsius). The regulated air temperature may be less than 212° Fahrenheit (100° Celsius). In an embodiment, the food product may comprise meat and the regulated air temperature may be between 131° Fahrenheit (55° Celsius) and 140° Fahrenheit (60° Celsius).
In an embodiment, the system 1 may include a controller 13 mounted within the housing 2. The controller 13 may be adapted to receive a temperature reading (not shown). The temperature reading may be transmitted by a sensor (not shown), which may be adapted to determine a monitored temperature. The monitored temperature may include the regulated liquid temperature, the regulated steam temperature of the emitted steam, the regulated heater temperature, and/or the regulated air temperature. The controller 13 may be further adapted to adjust a system temperature. The system temperature may include the regulated liquid temperature, the regulated steam temperature of the emitted steam, the regulated heater temperature, and/or the regulated air temperature.
Referring to
The method may include the steps of emitting [block 340] the steam from the steam-generating chamber 4, and receiving [block 350] the emitted steam into the cooking chamber 3. In certain embodiments, the method may further include the steps of heating [block 360] the air within the cooking chamber 3 via an air-heating element 10, and maintaining [block 370] the regulated air temperature of the air within the cooking chamber 3 based on the regulated heater temperature of the air-heating element 10 and the regulated steam temperature of the steam received within the cooking chamber 3. As discussed above, the regulated heater temperature may be less than 212° Fahrenheit (100° Celsius), and the regulated air temperature may be less than 212° Fahrenheit (100° Celsius). In addition, the method may include the step of cooking [block 380] a food product within the cooking chamber 3 at the regulated air temperature.
An embodiment may include a device 1 for providing steam to cook the food product within the cooking chamber 3. The device 1 may comprise a home appliance 1 adapted to be mounted within a kitchen. The home appliance may include casing or walls 2, which may comprise the housing 2 for the steam-generating chamber 4 and the cooking chamber 3. The housing 2 may define a door opening adapted to receive a door 12 to enable an user to access the cooking chamber 3. In an embodiment, the liquid reservoir 5 and the condensation receptor 11 may be located within the home appliance 1. The condensation receptor 11 may be adapted to remove condensation from the cooling chamber 3 through the condensation-removal opening. The condensation receptor 11 may be adapted to connect to a drain, which may carry away the condensation.
While the present disclosure has been particularly shown and described with reference to an embodiment thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present disclosure. Although some of the drawings illustrate a number of operations in a particular order, operations that are not order-dependent may be reordered and other operations may be combined or broken out. While some reordering or other groupings are specifically mentioned, others will be apparent to those of ordinary skill in the art and so do not present an exhaustive list of alternatives.
This application claims under 35 U.S.C. § 119(e)(1) the benefit of U.S. Provisional Application No. 62/926,051, filed Oct. 25, 2019, the entire contents of which are incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| 62926051 | Oct 2019 | US |
