Adjustable Stamp Depth for Multi-Layer Confectionery Shells
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Solution Overview
Problem
Conventional methods for producing confectionery shells require accurate and expensive stamps and moulds for each shell thickness, limiting flexibility and increasing production downtime, especially when producing multi-layered shells.
Innovation Solution
A method using a single stamp to deposit and shape multiple edible liquids in a mould cavity, varying the stamp's insertion depth for each layer to achieve different shell thicknesses, reducing the need for multiple stamps and moulds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional cold-stamping technology is used to produce confectionery shells of a defined thickness, then the shell thickness can be controlled, but accurate stamps and moulds are required which increases manufacturing cost and reduces adaptability
Solution Approach 1:
The patent applies the dynamics principle by making the stamp adjustable in its position relative to the mould cavity. The stamp can be moved to different depths within the cavity, allowing the same stamp to produce shells of varying thicknesses. This dynamic adjustment capability eliminates the need for multiple precision-stamped tools for different thickness requirements, thereby improving adaptability while maintaining manufacturing precision.
Solution Approach 2:
The patent implements parameter changes by varying the insertion depth of the stamp into the mould cavity as a controllable parameter. By changing this single parameter (stamp position/depth), the system can produce confectionery shells with different thicknesses using the same stamp and mould combination, thus improving versatility without sacrificing thickness control precision.
2Manufacturing precision
If accurate stamps and moulds are manufactured for each shell thickness, then product quality can be maintained, but production downtime and manufacturing costs increase
Solution Approach 1:
The patent applies universality by designing a single stamp that can perform multiple functions - producing confectionery shells of different thicknesses by adjusting its insertion depth. This multi-functional stamp replaces the need for multiple dedicated stamps for different thickness specifications, thereby eliminating production downtime associated with installing new stamps while maintaining product quality through controlled depth adjustment.
Solution Approach 2:
The dynamic adjustability of the stamp position enables one stamp to serve multiple thickness requirements, reducing the need for frequent stamp changes and minimizing production downtime while preserving manufacturing precision.
3Manufacturing precision
If multiple stamps are used to produce different shell thicknesses, then manufacturing precision can be maintained, but device complexity and manufacturing costs increase
Solution Approach 1:
The patent reduces device complexity by creating a universal stamp that can produce shells of various thicknesses through depth adjustment, eliminating the need for multiple specialized stamps. This single multi-functional tool maintains manufacturing precision while significantly simplifying the overall manufacturing system.
Solution Approach 2:
The patent merges the functionality of multiple stamps into a single adjustable stamp, combining what would traditionally require several separate precision-manufactured tools into one versatile device, thereby reducing device complexity and manufacturing costs while maintaining precision.
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 approach allows for the production of confectionery shells with varying thicknesses using fewer stamps, minimizing production downtime and costs, while maintaining product quality and aesthetics by enabling the production of multi-layered shells with cleaner edges.
Implementation Method 1
pressing the first edible liquid against the wall of the mould cavity using a stamp having a surface temperature below the solidification temperature of the first edible liquid so as to shape and at least partially solidify the first edible liquid
Data Source
AI summary
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mold cavity in a second phase is shorter than the distance the stamp is pressed into the mold cavity in a first phase.