Beverage machine with separable beverage processing unit
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Solution Overview
Problem
Beverage preparation machines face inefficiencies in heat management and ingredient extraction, particularly in coffee preparation, where existing systems often require complex thermal conditioning and ingredient transfer mechanisms, leading to increased energy consumption and user complexity.
Innovation Solution
A centrifugal beverage preparation machine that uses a movable chamber with a capsule-based system for mixing water with flavoring ingredients, allowing for adjustable centrifugal speeds and automatic ingredient recognition, enabling efficient extraction and preparation of various beverages without the need for active thermal conditioning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If thermal conditioning systems are used for beverage preparation, then beverage temperature control is improved, but energy consumption and device complexity increase
Solution Approach 1:
The patent removes the thermal conditioning system from the beverage preparation machine entirely. Instead of heating or cooling water, the machine uses cold water extraction with centrifugal force to prepare beverages, eliminating the energy-consuming thermal management components while maintaining beverage preparation functionality.
Solution Approach 2:
The invention changes the fundamental parameter of water temperature from hot (thermal extraction) to cold (centrifugal extraction). This parameter change allows the use of simple cold water instead of heated water, dramatically reducing energy consumption while achieving effective ingredient extraction through centrifugal force.
2Temperature
If thermal conditioning systems are used for beverage preparation, then beverage temperature control is improved, but device complexity increases
Solution Approach 1:
The patent extracts and removes the complex thermal conditioning system from the machine, replacing it with a simple centrifugal extraction mechanism. This eliminates heaters, temperature sensors, thermal insulation, and control systems, dramatically simplifying the device architecture.
3Use of energy by moving object
If centrifugal extraction is used instead of thermal conditioning, then energy consumption is reduced, but ingredient extraction efficiency may worsen
Solution Approach 1:
The patent uses preliminary action by pre-grinding ingredients to fine powder and pre-saturating the extraction chamber with cold water before centrifugal extraction begins. This preparation ensures that when centrifugal force is applied, extraction occurs rapidly and efficiently, compensating for the lack of thermal energy.
Solution Approach 2:
The invention employs hydraulic principles by using pressurized cold water flow combined with centrifugal force to drive water through the ground ingredients. The centrifugal force creates a pressure gradient that forces water through the coffee bed, achieving efficient extraction without thermal energy.
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
The machine achieves efficient beverage preparation with adjustable volume and temperature control, reducing energy consumption and user complexity by utilizing centrifugal force for ingredient extraction and eliminating the need for complex thermal management systems.
Implementation Method 1
preparing a beverage from a flavouring ingredient, e.g. coffee or tea or chocolate or cacao or milk or soup, by mixing water with the flavouring ingredient, e.g. by centrifugally driving such flavouring ingredient with water
Data Source
AI summary
A machine (1) for preparing a beverage (3) has a beverage processing unit (10, 20) formed of a first processing unit member (10) and a second processing unit member (20) that delimit a chamber (21) and that are movable between a distant configuration in which a flavouring ingredient (2) is received in the chamber (21) and a proximate configuration in which the flavouring ingredient (2) is held and mixed with water (4) in the chamber (21) during beverage preparation. The machine includes: a water source for delivering the water (4) towards the beverage processing unit (10, 20); a water guide (30) for guiding the water (4) between the water source and the chamber (21); and a supporting structure (70) which has a base (72) that is stationary during beverage preparation and that supports the beverage processing unit (10, 20) during beverage preparation. The beverage processing unit (10, 20) is disassemblable by a user from the supporting structure (70) and assemblable by a user to the structure (70).