Mechanically preconditioning beverage ingredient portions
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Solution Overview
Problem
Existing beverage preparation machines face challenges in efficiently preparing and dispensing beverages with varying ingredient types and volumes, particularly in handling solid flavoring ingredients and ensuring precise control over the brewing process.
Innovation Solution
A machine with a mixing unit that includes a stationary support, a movable seat, and a closure part, capable of receiving and crushing solid flavoring ingredients, combined with a control unit that manages the brewing process through actuators and thermal conditioning, allowing for customizable beverage preparation and dispensing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If solid flavoring ingredients are used in beverage preparation machines, then ingredient versatility is improved, but manufacturing precision deteriorates due to difficulty in controlling ingredient dosing and breakdown
Solution Approach 1:
The patent applies preliminary action by pre-processing solid flavoring ingredients into specific portion forms (pellets, tablets, or pre-measured chunks) with controlled physical properties before they enter the brewing machine. This pre-portioning ensures consistent dosing precision while maintaining ingredient versatility, as the machine receives uniformly sized portions that can be reliably handled and dissolved during brewing.
2Productivity
If factory preconditioned portions are used, then productivity is improved, but device complexity worsens due to additional preconditioning equipment requirements
Solution Approach 1:
The patent implements self-service by designing the brewing machine to automatically perform the breakdown and dissolution of solid flavoring portions during the normal brewing process. The brewing mechanism itself serves the dual function of both brewing and ingredient preparation, eliminating the need for separate preconditioning equipment while maintaining high productivity through automated operation.
3Productivity
If solid portions are broken up during brewing, then mixing efficiency is improved, but reliability deteriorates due to variability in breakdown consistency
Solution Approach 1:
The patent applies parameter changes by carefully controlling the physical parameters of solid flavoring portions during manufacturing - specifically size (1-5mm diameter), shape (spherical, cylindrical, or irregular), density, and moisture content. These controlled parameters ensure that portions break up consistently during brewing, achieving reliable mixing efficiency while maintaining breakdown consistency through standardized physical characteristics.
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
Enables efficient preparation and dispensing of beverages with precise control over ingredient mixing and brewing, accommodating a range of flavors and volumes, from 15 to 1000 ml, with adjustable compression forces and thermal conditions.
Implementation Method 1
via a thermal conditioner, e.g. a water heater and/or a cooler
Implementation Method 2
capable of receiving and crushing solid flavoring ingredients
Data Source
AI summary
A machine (1) for serving a beverage (7) via a dispensing outlet (8) to a consumer receptacle (9) by mixing water (3) from a water source (3′) with a flavouring ingredient (2), has a mixing unit (10) that comprises: a stationary support (11); a seat (12) having an ingredient opening (120); a closure part (13) configured to close and open the ingredient opening (120); and a wall part (14) that is movable inside the seat (12). The seat (12), the closure part (13) and the wall part (14) are: mounted to the support (11); and relatively movable between a transfer configuration and a mixing chamber configuration in which the seat (12) and the closure part (13) and the wall part (14) form a mixing chamber (12′) fluidically connected with the water source (3′). The machine (1) has a control unit (C) that is configured to control a preconditioning of the flavouring ingredient after an introduction into the seat’s ingredient opening (120). The preconditioning of the flavouring ingredient comprises a portion break-up relative movement of the seat (12) and the closure part (13) and the wall part (14).