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Apparatus to Reduce Cooling Times and Increase Cooking Speed and Efficiency

IP.com Disclosure Number: IPCOM000244433D
Publication Date: 2015-Dec-11
Document File: 3 page(s) / 174K

Publishing Venue

The IP.com Prior Art Database

Abstract

Disclosed is a kitchen appliance that utilizes the basic design of the microwave oven, but works to reduce cooling times and increase cooking speed and efficiency. The appliance is programmable to run a complete cooking cycle.

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This is the abbreviated version, containing approximately 52% of the total text.

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Apparatus to Reduce Cooling Times and Increase Cooking Speed and Efficiency

Before storing warmed food in the refrigerator, the temperature of the food must be reduced, in an organic way over time. Because decay and bacterial growth start the minute that cooking ends, it is important to decide how the food will be stored, if not immediately eaten. Heat exchange from introducing a hot plate into a cold refrigerator increases the overall temperature of the food contained in the fridge and reduces the food's shelf life . Refrigerators are not built to cool food in a rapid manner, but are designed to maintain a stable temperature to store food. The only real solution for fast cooling is a blast chiller. A new quick cooling method is needed.

The novel contribution is a kitchen appliance that utilizes the basic design of the microwave oven, but works to reduce cooling times and increase cooking speed and efficiency. The idea is to use the stirrer to introduce a flow of cold air after the de-pressurization of the cooking cavity. The appliance is programmable for a complete cooking cycle (i.e. cook - rest - cooling)

when required. The design requires minor modifications to the size(s) of current microwave appliances.

Figure: Appliance for running a complete cooking cycle

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The stirrer is essentially a set of fan blades that push more than just the microwaves down . The fan blades provide the required airflow for blast chilling and\or evaporative cooling. Two viable cooling methods are:


Cooking cavity can be de-pressurized for part of the process. This requires a good seal not affected by the microwave radiation.


Blast chilling by pushing cold air through the cooking cavity; the design must address the weight, noise, and airflow

The cooler element maintains an air-cooling coil within a solution that has been previously chilled to near zero degrees (0...