Chocolate Tempering Machine with Sequential Thermal Control
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Solution Overview
Problem
Existing chocolate production machines are not versatile and cannot produce high-quality chocolate with a high number of type V crystals, limiting their ability to create products other than chocolate.
Innovation Solution
A machine and method that involve a tempering process with thermal treatment means to control chocolate temperatures sequentially, promoting the formation of stable type V crystals, and allowing for the production of various chocolate-based products like ice cream and gelato by using multiple containers and thermal treatment plants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If existing chocolate production machines are used, then chocolate production is possible, but the machines lack versatility and cannot produce high-quality chocolate with high number of type V crystals
Solution Approach 1:
The patent applies multi-functionality by designing a single machine that can produce multiple types of products (chocolate, ice cream, gelato, pastry fillings) using the same basic structure. The thermal treatment means and mixing mechanisms serve universal purposes across different products, while the control system adapts parameters for each specific product type to achieve both versatility and quality.
Solution Approach 2:
The patent uses parameter changes by implementing a control system that adjusts temperature, mixing speed, and thermal treatment parameters based on the desired product type. For high-quality chocolate with type V crystals, specific temperature ranges and thermal treatment sequences are applied, while different parameters are used for ice cream or gelato, allowing the same machine to achieve product-specific precision.
2Manufacturing precision
If thermal treatment means are added to control chocolate temperatures sequentially, then high-quality chocolate with stable type V crystals can be produced, but the device complexity increases
Solution Approach 1:
The patent merges the thermal treatment means directly into the mixing chamber structure, combining heating and cooling functions within the same container where mixing occurs. This integration reduces the need for separate thermal treatment equipment and simplifies the overall machine structure while maintaining the capability to produce high-quality chocolate with controlled crystal formation.
Solution Approach 2:
The control system automatically manages the thermal treatment sequences and mixing parameters based on the selected product type, reducing the need for manual intervention and complex operator procedures. The machine self-regulates temperature and mixing to achieve the desired crystal formation, simplifying operation despite the advanced thermal control capabilities.
3Adaptability or versatility
If existing machines are used, then simple machine structure is maintained, but they cannot produce products other than chocolate
Solution Approach 1:
The patent implements universality by designing a machine with a common mixing chamber and thermal treatment system that can handle multiple product types. The basic structure remains simple and unified, while the control system provides the flexibility to produce chocolate, ice cream, gelato, and pastry fillings using the same core components, avoiding the need for separate dedicated machines for each product.
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 the production of high-quality chocolate with a high number of stable type V crystals and versatility in producing different chocolate-based products, improving organoleptic quality and extending product shelf life.
Implementation Method 1
a mixer 5 associated with the container (2,3) for mixing the chocolate being processed; thermal treatment means 6 associated with the at least one processing container (2,3) for heating and/or cooling the walls of the processing container (2,3)
Implementation Method 2
thermal treatment means 6 associated with the at least one processing container (2,3) for heating and/or cooling the walls of the processing container (2,3)
Data Source
AI summary
A machine for making and dispensing chocolate, comprising:at least one chocolate processing container;a chocolate dispenser tap connected to the processing container for allowing chocolate dispensing;at least a first mixer associated with the container for mixing the chocolate being processed;thermal treatment means associated with said at least one processing container and designed to heat and/or cool the walls of said processing container;an operating and control unit, designed to control said thermal treatment means so as to bring, in sequence in terms of time, the chocolate being processed in said at least one container;to a first, chocolate melting temperature;to a second temperature, which is lower than the first temperature;to a third temperature, which is between the second temperature and the first temperature.