Peter TownsonSoundChef - Ultrasonic Sous Vide Cooking
2012 › CIF › Bachelor Design (Industrial Design)
The SoundChef uses ultrasound waves in a kitchen appliance, aimed to replace the microwave's poor cooking and thawing techniques. The design incorporates the physical product, but also the food that goes with it, creating single serve meal, or meat options, correctly packaged and ready for use in the Soundchef.
The SoundChef uses ultrasound waves (similar to that used by a physiotherapist) to evenly thaw frozen meats, without cell damage, water loss, or bacteria risk. The results of the thesis tests proved this method effective in ~10minutes.
To cook the food, ultrasound at a lower wavelength is used, combined with the French cooking style 'Sous Vide', where vacuum sealed ingredients are placed in tempered water to cook amazingly succulent meals. Combining these two methods produces steak cooked to perfection in its own juices, that melts in your mouth and a colour that blends evenly throughout the cut. Where conventionaly Sous Vide methods is a time consuming process, the effect of the ultrasound on the food, increases cooking time down to 15minutes for steak and 10 minutes for fish and chicken, results proved.
The designer wanted to create a product that took a fresh look on the microwave, but use technology to create a different relationship for interaction. Ultrasound is again utilised to measure the velocity that the waves travel through the meat, therefore determining how long to cook the food. As there is constant velocity measurements through all meats, at all phase chages (frozen, thawed and cooked) the SoundChef intermittently measures the meat. Cooking the meal to how you like it, everytime. Clever and simple.
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