Bread Dispenser Inclined-Plane Mechanism for Hygienic Self-Service
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Solution Overview
Problem
Existing devices for dispensing loose food products, such as bread, often require operators to wear protective gloves or use complex tongs, leading to operational inconvenience and hygiene issues, especially in small commercial settings where space and simplicity are concerns.
Innovation Solution
A compact device with a container body featuring an inclined plane and a sliding plate-like mechanism actuated by lever means, allowing food products to be dispensed without direct hand contact, ensuring hygiene and ease of use.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If protective gloves or tongs are used to withdraw food products, then hygiene is improved, but operational convenience deteriorates
Solution Approach 1:
The device enables the food product to serve itself by automatically presenting it for withdrawal through the inclined plane mechanism, eliminating the need for operators to directly handle the food with hands, gloves, or tongs. The product moves autonomously under gravity from the container through the inclined plane to the dispensing area.
Solution Approach 2:
The inclined plane acts as an intermediary mechanism between the food storage container and the dispensing area. It transfers the food product without requiring direct human contact, using gravity and mechanical inclination to move the product along a controlled path to the front opening.
2Object-affected harmful factors
If complex bread dispensers are used to avoid hand contact, then hygiene is improved, but device complexity and size increase
Solution Approach 1:
The device is divided into simple, discrete components: a container body, a separate inclined plane element, and a plate-like component. These segmented parts work together through basic mechanical principles rather than complex integrated mechanisms, reducing overall structural complexity while maintaining hygiene functionality.
Solution Approach 2:
Instead of using complex automated mechanisms to push food out, the invention inverts the approach by using gravity and an inclined plane to allow food to move outward naturally. This simple mechanical inversion eliminates the need for motors, sensors, or complex control systems.
3Object-affected harmful factors
If protective gloves are worn continuously, then hygiene is improved, but operator convenience and productivity deteriorate
Solution Approach 1:
The dispensing system serves itself by automatically presenting food products for customer selection through the inclined plane mechanism. This eliminates the need for operators to continuously wear gloves or use tongs, allowing them to perform other value-added tasks while maintaining hygiene standards.
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 device enables hygienic, self-service dispensing of food products without the need for gloves, maintaining product integrity and preventing contamination, while being easy to disassemble, sanitize, and implement at a low cost.
Implementation Method 1
an inclined plane which is arranged fixed within said container body and is connected to the opening of said container body, plate-like means being able to slide on the inclined plane
Data Source
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AI summary
A device for dispensing food products, such as bread and the like, comprising a container body with a front opening, which is adapted to be loaded with a food product such as bread and the like, further comprising an inclined plane (3) which is arranged fixed within the container body (2) and is connected to the opening of the container body, plate-like means (4) being able to slide on the inclined plane (3) and being actuatable by lever means (13), the plate-like means (4) being adapted to pass from an initial position for closing the opening of the container body (2) to an active position in which the passage of the food product is allowed for the dispensing thereof.