A hot beverage preparation machine

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Solution Overview

Problem

Existing hot beverage preparation machines have inefficient water transfer mechanisms, leading to splashing and unsanitary handling of hot components, and lack a controlled vapor discharge system.

Innovation Solution

The machine design positions the brewing chamber above the pot, with the water container on a separate platform, featuring an inclined strainer orifice that allows water to trickle from the water container to the brewing chamber without splashing, and includes a lid for controlled vapor release and a wall with gaps to slow water flow, ensuring smooth and sanitary operation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Device complexity

If water is transferred directly from the water container to the brewing chamber, then the water transfer process is simple, but water splashing occurs during transfer

Engineering Contradiction:

Improvewater transfer mechanismVSAvoidwater splashing

Core Design Contradiction:

Device complexityVSObject-affected harmful factors

Solution Approach 1:

The patent introduces a strainer as an intermediary component between the water container and brewing chamber. The strainer includes an inclined base that receives water from the water container and guides it into the brewing chamber in a controlled manner, preventing splashing while maintaining a relatively simple overall structure.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Ease of operation

If the strainer orifice is exposed for easy access, then user access is convenient, but hot water and vapor cause safety hazards

Engineering Contradiction:

Improvestrainer orifice accessibilityVSAvoidhot water and vapor exposure

Core Design Contradiction:

Ease of operationVSObject-affected harmful factors

Solution Approach 1:

The patent employs a lid that can be selectively positioned to cover the brewing chamber opening. The lid acts as a protective barrier that can be opened for access or closed for protection, allowing the strainer orifice to remain accessible while protecting users from hot water and vapor when the lid is closed.

Inventive Principle:

Principle #30Flexible shells and thin films

3Temperature

If the brewing chamber is sealed to retain heat, then brewing efficiency improves, but vapor discharge becomes uncontrolled

Engineering Contradiction:

Improvebrewing chamber heat retentionVSAvoiduncontrolled vapor discharge

Core Design Contradiction:

TemperatureVSObject-generated harmful factors

Solution Approach 1:

The patent utilizes the lid with its specific opening configuration to control vapor discharge. When closed, the lid structure allows vapor to escape through designated openings in a controlled manner while maintaining sufficient heat retention for effective brewing.

Inventive Principle:

Principle #31Porous materials

4Productivity

If the water flow speed is high for efficient brewing, then brewing time is reduced, but water splashing and handling difficulty increase

Engineering Contradiction:

Improvebrewing speedVSAvoidwater flow control

Core Design Contradiction:

ProductivityVSEase of operation

Solution Approach 1:

The patent employs an inclined base in the strainer with a curved surface design. This curved geometry guides water flow smoothly from the water container into the brewing chamber, maintaining efficient flow speed while preventing splashing and improving flow control.

Inventive Principle:

Principle #14Spheroidality (Curvature)

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

This design enhances the ease of use and quality of beverage preparation by preventing splashing during water transfer and allowing controlled vapor discharge, improving the overall efficiency and safety of the brewing process.

Implementation Method 1

The water poured from the water container orifice to the strainer orifice is transferred into the strainer by trickling over the inclined base

Methodology Applied

Scientific EffectGravity: Gravitation

Implementation Method 2

By means of the wall, the flow speed of the water is decreased and the water is enabled to be delivered into the strainer by trickling through the gaps

Methodology Applied

Scientific EffectFriction: Friction

Implementation Method 3

The strainer orifice that contacts the hot water gets hot and the brewing chamber orifice prevents the user from directly touching the strainer orifice

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 4

vapor forming in the brewing chamber exits through the strainer orifice in a controlled manner

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentEP3027094B1A hot beverage preparation machine

Publication Date: 2017.09.06 ARCELIK AS

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Figure 4~5

AI summary

The present invention relates to a hot beverage preparation machine (1) comprising a body (2), a water container (3) wherein water is filled, a water heater (4) enabling the water in the water container (3) to be heated, a brewing chamber (5) wherein the raw material of the beverage to be prepared is put and whereto the water heated in the water container (3) is transferred, wherein the brewing process is performed as a result of the interaction of the raw beverage material and water, a housing (6) that is situated on the body (2), under the brewing chamber (5), and a pot (7) that is placed into the housing (6), the top surface thereof being at least partially open, whereto the beverage brewed in the brewing chamber (5) is transferred.