Beverage Dispensing Nozzle Isolation Device
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Solution Overview
Problem
Conventional beverage dispensing systems that use a single nozzle for multiple flavors face issues of cross-contamination and color carry-over due to residual additives, inadequate mixing, and space inefficiency, particularly with viscous syrups causing delayed dripping and contamination.
Innovation Solution
A dispensing nozzle with a dispense point isolation device that directs beverage additives vertically at discharge, incorporating features like recesses, notches, and tubular projections to isolate additive flows and prevent residual contamination, along with a design that maintains carbonation and uniform discharge.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Area of stationary object
If multiple beverage dispensing devices use a single discharge nozzle to dispense different beverages, then floor space is reduced, but cross-contamination and color carry-over occur between beverages
Solution Approach 1:
The single discharge nozzle is segmented into multiple independent fluid channels, each capable of dispensing a different beverage additive. This segmentation allows multiple beverages to be dispensed through one nozzle without cross-contamination, as each channel remains isolated from the others.
Solution Approach 2:
Different regions of the nozzle are designed with specialized local qualities - hydrophilic coatings in some channels, hydrophobic coatings in others, and varying channel geometries. These localized properties prevent additive transfer between channels while maintaining efficient dispensing in each specific region.
2Stability of the object's composition
If beverage additives are mixed within the nozzle to ensure consistency, then mixing quality improves, but residual additive splashing and travel occur
Solution Approach 1:
The mixing function is extracted from the discharge nozzle and relocated to separate mixing chambers positioned upstream. This extraction allows complete mixing of beverage additives with water before discharge, ensuring consistency while preventing residual additive travel within the nozzle itself, as the nozzle only handles the final mixed beverage.
Solution Approach 2:
Mixing chambers serve as intermediary zones between the beverage additive reservoirs and the discharge nozzle. In these intermediary spaces, additives are thoroughly mixed with water under controlled conditions, eliminating residual splashing issues in the final discharge path while maintaining beverage consistency.
3Device complexity
If viscous beverage additives are dispensed through close-proximity channels, then device size is reduced, but delayed dripping and contamination occur
Solution Approach 1:
The internal geometry parameters of the fluid channels are optimized - including diameter, length, curvature radius, and inclination angle - to accommodate viscous additives. These parameter changes enable reliable dispensing of thick syrups through compact channels, preventing delayed dripping and contamination while maintaining a compact device size.
Solution Approach 2:
The nozzle channels are constructed using composite materials with specific surface properties - such as hydrophilic coatings or plasma-treated surfaces - that reduce viscosity-related adhesion issues. This allows viscous additives to flow smoothly through close-proximity channels without delayed dripping or cross-contamination, maintaining both compact size and dispensing reliability.
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 solution effectively prevents cross-contamination and color carry-over, ensures uniform and efficient mixing, and reduces device size by minimizing residual additives and dripping, enhancing the consistency and quality of dispensed beverages while optimizing space usage.
Implementation Method 1
the viscosity of the beverage additive may contribute to the above noted contamination and cross-over problem. Dispensing of particularly viscous beverage additives, such as flavored syrups, may result in delayed dripping from the channel opening or transfer of residual droplets onto adjacent additive discharge orifices due to surface tension of the viscous beverage additive.
Data Source
Figure 1
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Figure 5~6
AI summary
A multiple beverage dispensing nozzle includes a dispensing array 10 with a plurality of flow-paths 12, 13 for a beverage base and for additives, attached to an isolation device 17 within a dispensing nozzle. The dispensing array facilitates flow of a beverage base and at least one beverage additive into the dispensing nozzle; the dispense point isolation device isolates discharge of beverage additive to prevent cross-contamination and color-carryover caused by the residual traces of additive and has vertical flow-path outlets for thebeverage additives. In many embodiments, the dispense point isolation device further includes one or more isolation features, including any or all of a recess, trough, notch, raised ridge or tubular projection around an exit orifice of the beverage additive flow channel so as to further isolate release of the beverage additive and further inhibit cross-contamination and color-carryover.