Automatic coffee machine with a dispensing device
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Solution Overview
Problem
Existing coffee machines face issues with the relaxation of coffee emulsions and the straight outflow of coffee, which are affected by the density and viscous properties of the media, leading to inconsistent dispensing and potential contamination.
Innovation Solution
Designing an open-channel dispensing system with a guide rib for the coffee emulsion, where the second dispensing channel is angled relative to the first, allowing for relaxation and straight outflow, and incorporating a drip edge to ensure precise cup filling and prevent contamination.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a pure tube solution is used for dispensing coffee emulsion, then the structure is simple, but the outlet is dependent on the density of the media and the viscous properties of the emulsion, leading to inconsistent dispensing
Solution Approach 1:
The patent changes the geometric parameters of the dispensing channel from a closed tube to an open channel with specific width and depth ratios. This parameter change allows the coffee emulsion to relax and spread out, making the outflow independent of density and viscous properties, thereby resolving the contradiction between structural simplicity and dispensing consistency.
Solution Approach 2:
Instead of relying on the natural flow properties of the coffee emulsion through a closed tube, the patent inverts the approach by using an open channel design where the coffee flows under gravity with a free surface. This inversion makes the outflow behavior independent of the emulsion's density and viscosity, solving the reliability issue while maintaining structural simplicity.
2Area of stationary object
If the outlet channels are arranged close together to achieve compact design, then the installation space is reduced, but the dispensed streams may mix and contaminate each other
Solution Approach 1:
The patent applies local quality by designing each dispensing channel with a guide rib that creates a specific flow pattern. The guide rib ensures that the coffee stream follows a controlled path and exits in a predetermined direction, preventing mixing with adjacent streams even when channels are closely spaced, thus resolving the contradiction between compact design and contamination prevention.
Solution Approach 2:
The guide rib acts as an intermediary element between the dispensing channel and the coffee stream. It guides and directs the flow, ensuring that each stream maintains its integrity and does not mix with adjacent streams, thereby preventing contamination while allowing compact channel arrangement.
3Device complexity
If the outlet channel is designed as a closed tube, then the structure is simple, but the coffee jet may not hit the cup consistently and the crema cannot relax
Solution Approach 1:
The patent inverts the traditional closed tube design by using an open channel with a free surface. This allows the crema to relax and spread out before exiting, ensuring consistent positioning of the coffee jet in the cup. The open channel design, while slightly more complex, provides the necessary space for crema relaxation and precise jet control.
Solution Approach 2:
By changing the channel geometry from a closed tube to an open channel with specific width-to-depth ratios, the patent enables the crema to relax and the coffee jet to maintain consistent positioning. This parameter change improves manufacturing precision regarding jet placement while maintaining relatively simple channel structure.
Data Source
Figure 1~3
AI summary
The present invention relates to a coffee machine (1) with a dispensing device (2) for dispensing milk, milk foam, water and/or coffee, with milk, milk foam and/or water via at least one first dispensing channel (3) and via at least one second dispensing channel (4) Coffee and/or water can be dispensed. It is essential to the invention that the at least one second dispensing channel (4) is designed as an open channel with a guide rib (5).