A multi-toothed abrasive cutter

Abstract

This utility model discloses a multi-toothed grinding tool, including an outer grinding disc and an inner grinding disc: the inner wall of the outer grinding disc includes a first toothed portion, a second toothed portion, and a third toothed portion arranged sequentially; the inner grinding disc is located in the center of the outer grinding disc; the side wall of the inner grinding disc and the first toothed portion, the second toothed portion, and the third toothed portion form a grinding space; when the inner grinding disc and the outer grinding disc rotate relative to each other, the grinding space formed by the two can grind coffee beans. When coffee beans pass through the first toothed portion, the second toothed portion, and the third toothed portion in sequence, they are subjected to multi-stage processing, thereby effectively ensuring the grinding range of coffee powder and adapting to the particle size requirements of different types of brewing equipment.

Description

Technical Field

[0001] This utility model relates to the field of grinding structures, and in particular to a multi-tooth grinding tool. Background Technology

[0002] With the ever-accelerating pace of life, people's demands for material goods are also increasing. Many consumers, seeking fresh, high-quality coffee, are placing higher demands on coffee grinders. A high-quality grinder requires a high-quality and efficient grinding blade assembly; therefore, a suitable grinding blade assembly is particularly essential for a coffee grinder. Specifically, different brewing methods exist for coffee, such as pour-over, French press, espresso machine, and moka pot. The grinder must be selected according to the type and roast level of the coffee beans to maximize their quality. Furthermore, different brewing methods require different grind sizes. For example, for the same dark roast beans, pour-over coffee requires a larger grind size, while espresso machine coffee requires a finer grind size. Therefore, if a grinder grinds coffee beans... In the processing steps, it is desirable for industry professionals to achieve a wide range of adjustable particle sizes. Currently, the core grinding discs of coffee grinders are generally divided into two types: conical and flat. Each type has its advantages and disadvantages. Conical grinding discs are widely used in the industry because they can produce smaller particles. Structurally, conical grinding discs consist of an annular outer grinding wheel and a frustum-shaped inner grinding disc. The inner wall of the inner grinding disc has grinding teeth, and the outer wall of the outer grinding wheel has another grinding tooth surface that mates with the inner grinding tooth surface. These two grinding tooth surfaces form the space for grinding coffee beans. However, the structure between the inner grinding disc and the outer grinding wheel in the current technology is relatively simple, making it impossible to produce a wide range of grinding sizes. Therefore, a more rationally designed solution is urgently needed to address the problems of the current technology and meet the expectations of industry professionals. Utility Model Content

[0003] In view of the technical problem that the structure between the inner grinding disc and the outer grinding wheel in the prior art is relatively simple and cannot generate a grinding effect with a wide range of particle sizes, this utility model provides a solution.

[0004] To achieve the above objectives, this utility model provides a multi-tooth grinding tool, comprising: An outer grinding disc, the inner wall of which includes a first toothed portion, a second toothed portion and a third toothed portion arranged sequentially; An inner grinding disc is located inside the center of the outer grinding disc; the sidewall of the inner grinding disc forms a grinding space with the first toothed portion, the second toothed portion, and the third toothed portion; When coffee beans pass through the grinding space, they form powder with gradually decreasing particle size in the regions corresponding to the first toothed portion, the second toothed portion, and the third toothed portion.

[0005] As an improvement of this application, the first tooth shape is obtained by arranging a preset number of inner peripheral blades in a spiral shape, and any two adjacent inner peripheral blades form a bean dropping channel; the preset number of inner peripheral blades is 6-10.

[0006] As an improvement of this application, the inner peripheral blade is arranged in an alternating spiral arrangement with a first spiral angle α1 and a second spiral angle α2; the first spiral angle α1 is 95-105 degrees; and the second spiral angle α2 is 70-80 degrees.

[0007] As an improvement of this application, the second toothed portion is located on the tip of the inner peripheral blade, and the length L1 of the second toothed portion is 20%-35% of the height H1 of the outer grinding disc.

[0008] As an improvement to this application, multiple sets of the second toothed portions are arranged at expected intervals.

[0009] As an improvement of this application, the third toothed portion includes a first portion and a second portion connected together, wherein the first portion forms a first fine grinding surface that is continuously undulating in the bean drop channel and connected to the second toothed portion.

[0010] As an improvement of this application, the second portion forms a second fine grinding surface connected to the first fine grinding surface on the inner wall; the ratio of the tooth groove width W2 of the second portion to the tooth groove width W2 of the first portion is 0.4-0.5.

[0011] As an improvement of this application, the inner grinding disc is composed of an outer peripheral blade and a grinding tooth portion; the outer peripheral blade and the inner peripheral blade together form the main crushing area, and the grinding tooth portion and the third tooth portion form the main grinding area.

[0012] As an improvement of this application, the grinding tooth portion forms a sub-grinding portion on the cutting edge of the outer peripheral blade, and the sub-grinding portion and the second tooth portion form an anti-skid-off area.

[0013] As an improvement of this application, the helical angle α3 of the outer peripheral blade is 55-65 degrees, and the number of the outer peripheral blades is 6-9.

[0014] The beneficial effects of this utility model are as follows: Compared with the prior art, this utility model provides a multi-tooth grinding tool, including an outer grinding disc and an inner grinding disc: the inner wall of the outer grinding disc includes a first toothed portion, a second toothed portion, and a third toothed portion arranged sequentially; the inner grinding disc is located in the center of the outer grinding disc; the side wall of the inner grinding disc and the first toothed portion, the second toothed portion, and the third toothed portion form a grinding space; when the inner grinding disc and the outer grinding disc rotate relative to each other, the grinding space formed by the two can grind coffee beans. When coffee beans pass through the first toothed portion, the second toothed portion, and the third toothed portion in sequence to obtain multi-stage processing, the grinding range of coffee powder is effectively guaranteed, which can adapt to the particle size requirements of different types of brewing equipment. Attached Figure Description

[0015] Figure 1 This is a plan view of the present invention; Figure 2 This is a three-dimensional schematic diagram of the present invention; Figure 3 This is a three-dimensional schematic diagram of the outer grinding disc of this utility model; Figure 4 This is a three-dimensional view of the outer grinding disc of this utility model from another angle; Figure 5 This is a front view of the end face of the outer grinding disc of this utility model; Figure 6 This is a cross-sectional view of the outer grinding disc of this utility model; Figure 7 This is a schematic diagram showing the parameters of the outer grinding disc of this utility model; Figure 8 This is a three-dimensional schematic diagram of the inner grinding disc of this utility model; Figure 9 This is a schematic diagram of the grinding space of this utility model.

[0016] The symbols for the main components are explained below: 1. Outer grinding disc; 11. First toothed section; 111. Inner peripheral blade; 12. Bean dropping channel; 12. Second toothed section; 13. Third toothed section; 131. First division; 132. Second division; 14. Arc; 15. First parameter circle; 16. Second parameter circle; 2. Inner grinding disc; 21. Outer peripheral cutting edge; 22. Grinding tooth profile; 221. Sub-grinding part; 3. Grinding space; 31. First gap; 32. Second gap; 33. Third gap. Detailed Implementation

[0017] To more clearly illustrate this utility model, the following description, in conjunction with the accompanying drawings, will provide a further picture.

[0018] In the following description, specific examples are given to provide a more in-depth understanding of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of them. It should be understood that the specific embodiments described are only used to explain the present invention and are not intended to limit the present invention.

[0019] It should be understood that when the terms “comprising” and / or “including” are used in this specification, they indicate the presence of the said feature, integral, step, operation, element, or component, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, or combinations thereof.

[0020] To address the technical problem that the existing technology's structure between the inner grinding disc and the outer grinding wheel is relatively simple, failing to produce a wide range of grinding effects, please refer to the appendix. Figure 1 To be continued Figure 9 This application provides a multi-tooth grinding tool, including an outer grinding disc 1 and an inner grinding disc 2: the inner wall of the outer grinding disc 1 includes a first toothed portion 11, a second toothed portion 12 and a third toothed portion 13 arranged sequentially; the inner grinding disc 2 is located in the center of the outer grinding disc 1; the side wall of the inner grinding disc 2 and the first toothed portion 11, the second toothed portion 12 and the third toothed portion 13 form a grinding space 3; When coffee beans pass through the grinding space 3, powder with a gradually decreasing particle size is formed in the regions corresponding to the first toothed portion 11, the second toothed portion 12, and the third toothed portion 13.

[0021] The following describes a specific application scenario to further illustrate this application: Either the outer grinding disc 1 or the inner grinding disc 2 is connected to an external power source. When the power source is activated, the outer grinding disc 1 and the inner grinding disc 2 rotate relative to each other, and the coffee beans within the grinding space 3 are ground through physical contact. For specific grinding steps, please refer to... Figure 9 This can be understood as follows: within the grinding space 3, the first toothed portion 11, the second toothed portion 12, and the third toothed portion 13 form corresponding gaps, denoted as the first gap 31, the second gap 32, and the third gap 33. The first gap 31, the second gap 32, and the second gap 33 together constitute the aforementioned grinding space 3. It is worth noting that, in order to clearly demonstrate the first gap 31, the second gap 32, and the third gap 33, the applicant will attach... Figure 9 The lines formed by the toothed portion are appropriately erased, which is a strategy to enable those skilled in the art to better understand the solution of this application. If any appendages exist... Figure 9Some parts of the drawings do not correspond to certain parts of other figures; please refer to the relevant content in the specification of this application for a comprehensive understanding. When coffee beans enter the first gap 31, the first toothed part 11 cooperates with the inner grinding disc 2 to crush the coffee beans, resulting in powder particles with a relatively large particle size. This stage is referred to in the industry as "coarse grinding." The powder that has completed the "coarse grinding" stage falls into the second gap 32. Since the main body of the inner grinding disc 2 is frustoconical, and the first gap 31 corresponds to the middle of the inner grinding disc 2, the gap spacing of the second gap 32 is smaller than that of the first gap 31. The spacing of the gap 31 allows for a finer powder grinding effect, a stage known in the industry as "fine grinding." After the "fine grinding" stage, the powder falls into the third gap 33, where the spacing is smaller than that of the second gap 32. The coffee powder falling into this gap undergoes a third grinding process. In this grinding stage, the particle size of the coffee powder gradually becomes more uniform and falls within the target range; this stage is known in the industry as "fine grinding." After the "fine grinding" stage is completed, the resulting powder can be further ground. Coffee grounds are used for brewing. Taking pour-over and espresso as examples, pour-over coffee requires a larger particle size, ideally between 400 and 600 micrometers. At this particle size, the water flow from the pour-over kettle can smoothly carry the coffee extract through the filter paper and collect it in the container. If the particle size is smaller than this range, it obstructs the flow of hot water, leading to over-extraction, resulting in a coffee with an increased acidity and bitterness, and the coffee bean's flavor cannot be fully expressed. If an espresso machine is used to brew espresso, compared to pour-over... The particle size required for brewing coffee needs to be smaller, between 200 and 300 micrometers. Since the water output and temperature of an espresso machine are relatively stable, if the particle size is not within the above range, the coffee powder will not be extracted sufficiently, and the flavor of the coffee beverage will be lost. In terms of particle size control, the distance between the outer grinding disc 1 and the inner grinding disc 2 can be increased or decreased, so that the distance between the first gap, the second gap and the third gap constituting the grinding space 3 is changed, thereby processing coffee powder with a suitable expected particle size distribution.

[0022] As can be seen, when the inner grinding disc 2 and the outer grinding disc 1 rotate relative to each other, the grinding space 3 formed by the two can grind the coffee beans. When the coffee beans pass through the first toothed part 11, the second toothed part 12 and the third toothed part 13 in sequence to obtain multi-stage processing, the grinding range of the coffee powder can be effectively guaranteed, which can adapt to the particle size requirements of different types of brewing equipment.

[0023] Further optimizations and improvements to the inner grinding disc 2 and the outer grinding disc 1 are further illustrated through the following embodiments.

[0024] In this embodiment, the first toothed portion 11 is formed by a predetermined number of inner peripheral blades 111 arranged in a spiral shape, and any two adjacent inner peripheral blades 111 form a bean drop channel 12. It is easy to understand that the formation of the bean drop channel 12 and the inner peripheral blades 111 can ensure that the coffee beans are fed smoothly and are initially crushed in both directions. In a specific solution, the inner peripheral blades 111 and the bean drop channel 12 form a "plum blossom" shaped profile opening on the end face of the outer grinding disc 1. This profile opening is formed by multiple identical arcs 14 connected end to end in a ring shape. The intersection between two adjacent arcs 14 is the blade of the inner peripheral blade 111, and the arc 14 is the end face of the groove formed by the bean drop channel 12. In the specific parameters, the diameter Φ1 of any arc 14 is 16mm-16.40mm. Within this parameter range, the best grinding and bean drop effect can be guaranteed. The outer surfaces of all arcs 14 are inscribed in the same first parameter circle 15, the diameter of which is Φ2. Within the range of 32mm-32.6mm, the crushing process stability can be well guaranteed. If it is smaller than this range, excessive compression will occur in the "coarse grinding" stage, resulting in an unstable particle size distribution. If it is larger than this range, more coffee beans will enter the first gap 31, increasing the load and causing the overall feeding to be too fast, resulting in a shorter grinding time for the coffee beans and more obvious unevenness. On the other hand, all the arcs 14 intersect within the same second parameter circle 16, the diameter Φ3 of which is 29.7mm-30.3mm. The size of the parameter circle, m, can effectively control the feeding space and stabilize the efficiency of powder output and feeding. If it is larger than this parameter range, uneven grinding particle size and excessively fast bean feeding will occur. If it is smaller than this parameter range, the coffee beans will have difficulty falling. It is worth noting that the first parameter circle 15 and the second parameter circle 16 have no physical structure. They are only important parameters required for the preparation of the bean dropping channel 12 and the inner peripheral blade 111. Under the above specific parameters, the first toothed part 11 can be further balanced in both feeding smoothness and initial crushing.

[0025] In this embodiment, adjacent inner peripheral blades 111 are arranged in alternating spirals according to a first spiral angle α1 and a second spiral angle α2. The first spiral angle α1 is 95-105 degrees; the second spiral angle α2 is 70-80 degrees. Under the above alternating design, the position of the coffee beans in the broken state can be well corrected so that they can be accommodated in the first gap 31 to the maximum extent during the "coarse grinding" stage. This prevents the coffee beans from being squeezed together during the "coarse grinding" process, which would cause the beans to jump. This effectively improves the feeding efficiency and the uniformity of grinding. Moreover, it can achieve better results in terms of bean jamming, heat generation, and powder blockage. If the two spiral angles are not used in an alternating manner, the grinding quality will decrease, and the distribution will not be able to be maintained in the same expected particle size, or the distribution will be more dispersed, making it difficult to determine the quality of the coffee powder.

[0026] In this embodiment, the second toothed portion 12 is located on the tip of the inner peripheral blade 111, and the length L1 of the second toothed portion is 20%-35% of the height H1 of the outer grinding disc 1. The second toothed portion 12 can effectively "grab" the coffee powder after the "coarse grinding" state, preventing the coffee powder in the second gap 32 from jumping directly back into the first gap 31. If the length of the second toothed portion 12 deviates from the above-defined proportion, the coffee beans will not be fed smoothly, and the output of coffee powder will be polarized. The term "grab" used above should be understood as the characteristic that the second toothed portion 12 can exert force on the coffee powder in the "fine grinding" stage, so that the coffee powder can be kept in the second gap 32 to the greatest extent for "fine grinding" processing.

[0027] In practice, it has been found that although the second toothed portion 12 can grasp the coffee powder after "coarse grinding", the particle size of the coffee powder after "coarse grinding" is still relatively large. At this time, if the second toothed portion 12 is arranged too densely, a more serious "bean jumping" situation will occur, that is, the coffee powder in the second gap 32 will return to the first gap 31 during the grinding process. Therefore, in this embodiment, multiple sets of second toothed portions 12 are arranged at expected intervals. Since the number of second teeth is reduced, the "grabbing force" of coffee powder is reduced. At this time, the particle size of the coffee powder in the second gap 32 that is accumulated in the "fine grinding" stage is more appropriate, effectively reducing the "bean jumping" situation.

[0028] In this embodiment, the third toothed portion 13 includes a first portion 131 and a second portion 132 connected together. The first portion 131 forms a first fine grinding surface with continuous undulations in the bean drop channel 12 and is connected to the second toothed portion 12. The first portion 131 enables the coffee powder that has undergone "fine grinding" to achieve the first stage of "refined grinding". The second portion 132 is used to achieve the second stage of "refined grinding". Specifically, the first fine grinding surface formed by the first portion 131 has a continuously undulating part. The peaks of this part can increase the grinding area, and the valleys can provide a certain buffer for the coffee powder, ensuring the smoothness of grinding, so that the coffee powder in the first stage of "refined grinding" can be more fully ground. Grinding; the second section 132 ensures that the coffee powder that has been "finely ground" in the first stage is further ground and the desired particle size distribution is generated before it is discharged; more specifically, the second section 132 forms a second fine grinding surface on its inner wall that is connected to the first fine grinding surface; the ratio of the tooth groove width W2 of the second section 132 to the tooth groove width W1 of the first section 131 is 0.4-0.5, for example, the tooth groove width W1 of the first section 131 is 1.06±0.1mm, the tooth groove width W2 of the second section 132 is 2.23±0.1mm, and the number of teeth m1 is 50-70 teeth. After grinding by the second section 132, the coffee powder with the desired particle size distribution is finally obtained.

[0029] In this embodiment, the inner grinding disc 2 is composed of an outer peripheral blade 21 and a grinding tooth 22; the outer peripheral blade 21 and the inner peripheral blade 111 together form the main crushing area, and the grinding tooth 22 and the third tooth 13 form the main grinding area; it is easy to understand, in conjunction with the aforementioned embodiments, that in the assembled state, the positions of the outer peripheral blade 21 and the inner peripheral blade 111 are matched, that is, the first gap 31, and the grinding tooth 22 corresponds to the area of ​​the second tooth 12 and the third tooth 13, that is, the second gap 32 and the third tooth 13. The gap 33; the groove formed in the outer peripheral blade 21 works in coordination with the bean drop channel 12 to achieve efficient and stable feeding of coffee beans. Subsequently, the blades of the inner peripheral blade 111 and the outer peripheral blade 21 work together to crush the coffee beans, thus completing the "coarse grinding". In the subsequent process, the grinding tooth 22 and the second tooth 12 are used to achieve "fine grinding" and "fine grinding" in sequence, so as to obtain coffee powder with the expected powder size distribution. In the specific scheme, the number of teeth m2 of the grinding tooth 22 is 40-60.

[0030] In this embodiment, the grinding tooth portion 22 forms a sub-grinding portion 221 on the cutting edge of the outer peripheral blade 21, and the sub-grinding portion 221 and the second tooth portion 12 form an anti-jumping area. It is easy to understand that the function of the sub-grinding portion 221 is the same as that of the embodiment in which the cutting edge of the second tooth inner peripheral blade 111 is arranged, which is to prevent the coffee powder from jumping back into the first gap 31 during the "fine grinding" process. The first tooth portion 11 formed by the cutting edge of the inner peripheral blade 111 cooperates with each other to form two opposing clamping surfaces to "grip" the coffee powder, thereby further reducing the occurrence of coffee powder jumping.

[0031] In this embodiment, the helical angle α3 of the outer peripheral blade 21 is 55-65 degrees, and the number of outer peripheral blades 21 is 6-9. Within this angle range, α3 ensures an optimal balance between feeding speed and particle uniformity. If the angle is greater than this range, the coffee powder enters the second gap 32 and the third gap 33 too quickly, resulting in uneven distribution of coffee powder after "fine grinding." If the angle is less than this range, during the "fine grinding" stage, the powder diameter distribution increases towards the finer powder direction, easily generating higher temperatures, leading to uneven coffee powder distribution. Flavor loss; in the preferred embodiment, the number of inner peripheral blades 111 is greater than the number of outer peripheral blades 21, with a ratio of 4:3. Specifically, the number of inner peripheral blades 111 is 8 and the number of outer peripheral blades 21 is 6. Under the above parameter settings, the outer grinding disc 1 has a larger number of inner peripheral blades 111, which can provide more high-level crushing effect. The inner grinding disc 2 has a smaller number of outer peripheral blades 21 in order to prolong the grinding contact time, balance efficiency and particle size uniformity, avoid overuse leading to unilateral wear, and improve the service life of the blades.

[0032] The advantages of this utility model are: When the inner and outer grinding discs rotate relative to each other, the grinding space they form can grind the coffee beans. As the coffee beans pass through the first toothed section, the second toothed section, and the third toothed section in sequence, they undergo multi-stage processing, which effectively ensures the range of grind size of the coffee powder and can adapt to the particle size requirements of different types of brewing equipment.

[0033] The above-disclosed embodiments are only a few specific examples of this utility model. However, this utility model is not limited thereto. Any variations that can be conceived by those skilled in the art should fall within the protection scope of this utility model.

Claims

1. A multi-toothed grinding tool, characterized in that, include: An outer grinding disc, the inner wall of which includes a first toothed portion, a second toothed portion and a third toothed portion arranged sequentially; An inner grinding disc is located inside the center of the outer grinding disc; the sidewall of the inner grinding disc forms a grinding space with the first toothed portion, the second toothed portion, and the third toothed portion; When coffee beans pass through the grinding space, they form powder with gradually decreasing particle size in the regions corresponding to the first toothed portion, the second toothed portion, and the third toothed portion.

2. The multi-tooth grinding tool according to claim 1, characterized in that, The first tooth shape is obtained by arranging a predetermined number of inner peripheral blades in a spiral shape, and a bean dropping channel is formed between any two adjacent inner peripheral blades; the predetermined number of inner peripheral blades is 6-10.

3. A multi-profile abrasive cutter according to claim 2 wherein, The inner circumferential blades are arranged in alternating spirals with a first spiral angle α1 and a second spiral angle α2; the first spiral angle α1 is 95-105 degrees; and the second spiral angle α2 is 70-80 degrees.

4. A multi-tooth grinding tool according to claim 2, characterized in that, The second toothed portion is located on the tip of the inner peripheral blade, and the length L1 of the second toothed portion is 20%-35% of the height H1 of the outer grinding disc.

5. A multi-tooth grinding tool according to claim 4, characterized in that, Multiple sets of the second toothed portion are arranged at expected intervals.

6. A multi-tooth grinding tool according to claim 2, characterized in that, The third toothed portion includes a first portion and a second portion connected together, wherein the first portion forms a first fine grinding surface that is continuously undulating in the bean drop channel and connected to the second toothed portion.

7. A multi-tooth grinding tool according to claim 6, characterized in that, The second portion forms a second fine grinding surface on the inner wall that is connected to the first fine grinding surface; the ratio of the tooth groove width W2 of the second portion to the tooth groove width W2 of the first portion is 0.4-0.

5.

8. A multi-profile abrasive cutter according to claim 4 wherein, The inner grinding disc is composed of an outer peripheral blade and a grinding tooth section; the outer peripheral blade and the inner peripheral blade together form the main crushing area, and the grinding tooth section and the third tooth section together form the main grinding area.

9. A multi-profile abrasive cutter according to claim 8 wherein, The grinding tooth portion forms a sub-grinding portion on the cutting edge of the outer peripheral blade, and the sub-grinding portion and the second tooth portion form an anti-skid area.

10. A multi-tooth grinding tool according to claim 8, characterized in that, The helix angle α3 of the outer peripheral blade is 55-65 degrees, and the number of the outer peripheral blades is 6-9.

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