Beverage Dispensing Nozzle Segmentation for Cross-Contamination

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Solution Overview

Problem

Conventional beverage dispensing systems face the issue of cross-contamination when using a single nozzle for multiple beverages with different ingredients, as well as contamination of the ice-dispenser chute, due to incomplete flushing of ingredients.

Innovation Solution

The dispensing nozzle features a modular design with a nozzle manifold containing separate orifices and conduits for diluents, macro-ingredient sweeteners, and micro-ingredients, where micro-ingredients are positioned in the center to minimize contact with the funnel, and a diluent baffle for mixing, along with a sweetener channel and valve membrane to control flow, reducing cross-contamination and the need for extensive flushing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Device complexity

If a single nozzle is used to dispense multiple types of beverages containing different ingredients, then device complexity is reduced, but cross-contamination of ingredients between beverages occurs

Engineering Contradiction:

Improvenozzle configurationVSAvoidcross-contamination

Core Design Contradiction:

Device complexityVSObject-affected harmful factors

Solution Approach 1:

The nozzle is segmented into multiple independent channels, each dedicated to a specific ingredient (carbonated water, concentrated beverage, ice). This segmentation prevents cross-contamination while maintaining a single integrated nozzle structure, resolving the contradiction between device simplicity and contamination prevention.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The ice dispenser chute is extracted from the internal nozzle structure and positioned externally. This eliminates the source of contamination where ice could contact beverage ingredients within the nozzle, while still allowing ice to be dispensed through the same device.

Inventive Principle:

Principle #2Taking out (Extraction)

2Adaptability or versatility

If an ice-dispenser chute is contained within the nozzle, then ice can be dispensed through the same device, but beverage ingredients contaminate the ice-dispenser chute

Engineering Contradiction:

Improveice dispensing capabilityVSAvoidcontamination of ice-dispenser chute

Core Design Contradiction:

Adaptability or versatilityVSObject-affected harmful factors

Solution Approach 1:

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

A partition wall acts as an intermediary barrier between the beverage ingredient flow paths and the ice dispenser chute. This physical separator prevents direct contact between ingredients and ice, eliminating contamination while maintaining integrated dispensing capability.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Productivity

If micro-ingredients are dispensed through conventional nozzles, then all ingredients can be mixed in the funnel, but extensive flushing is required to prevent cross-contamination

Engineering Contradiction:

Improvedispensing speedVSAvoidflushing time

Core Design Contradiction:

ProductivityVSLoss of time

Solution Approach 1:

The nozzle channels are segmented into separate, dedicated pathways for each ingredient type. This prevents ingredient mixing in the traditional funnel area, eliminating the need for extensive flushing between different beverage formulations and reducing maintenance time.

Inventive Principle:

Principle #1Segmentation

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 configuration effectively reduces cross-contamination and simplifies the flushing process by minimizing micro-ingredient contact with the funnel, making it easier to clean and maintain, while ensuring proper mixing of ingredients before dispensing.

Implementation Method 1

The sweetener channel contains a valve membrane configured to prevent flow of the one or more macro-ingredient sweeteners unless a threshold pressure level is reached

Methodology Applied

Scientific EffectPressure threshold control: Pressure Gradient

Implementation Method 2

a diluent baffle configured to receive the one or more diluents and the one or more macro-ingredient sweeteners and allow the received diluent and macro-ingredient sweetener to mix

Methodology Applied

Scientific EffectFluid mixing: Turbulence

Implementation Method 3

a bottom portion of the nozzle housing constitutes a funnel having a nozzle exit. The funnel is configured to receive the one or more diluents and the one or more macro-ingredient sweeteners and allow the received diluent and macro-ingredient sweetener to flow down the funnel

Methodology Applied

Scientific EffectGravity-driven flow: Gravitation

Data Source

PatentUS10703618B2Micro-ingredient based beverage dispenser

Publication Date: 2020.07.07 THE COCA COLA CO

AI summary

Technologies are described herein for a dispensing nozzle for a beverage dispensing system. An example embodiment of the dispensing nozzle may include a housing; a nozzle manifold containing orifices and corresponding conduits for a number of diluents, macro-ingredient sweeteners, and micro-ingredients; a sweetener channel and a diluent baffle, the combination of which facilitates the mixing of the diluent and macro-ingredient sweetener; a funnel; and a nozzle exit. The diluent, macro-ingredient sweetener, and micro-ingredients may mix in the dispensing nozzle to form a predetermined beverage. The dispensing nozzle may communicate with various aspects of the beverage dispensing system to coordinate the dispensing of the predetermined beverage.