Coffee dispenser system
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Solution Overview
Problem
Existing coffee dispenser systems face challenges in maintaining coffee quality and temperature consistency when brewing large quantities, especially during peak demand, and often require heating facilities to keep coffee fresh.
Innovation Solution
A coffee dispenser system with a coffee supply channel extending upwardly inside the container to an air relief chamber, which minimizes heat loss and maintains coffee composition, allowing for efficient filling and dosing, and includes a sensor system to maintain optimal coffee levels without heating facilities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If coffee is brewed in large batches to meet peak demand, then productivity increases, but temperature consistency and coffee quality deteriorate
Solution Approach 1:
The coffee dispensing system is divided into two independent channels: a first channel for brewing large batches of coffee and a second channel for dispensing. This segmentation allows the brewing process to operate independently from the dispensing process, enabling large batch brewing while maintaining temperature consistency during dispensing through separate thermal management.
Solution Approach 2:
Coffee is brewed in advance in large batches and stored in an insulated container before dispensing. This preliminary action allows the coffee to be prepared when demand is low, and then rapidly dispensed during peak demand periods without compromising temperature consistency, as the insulated container maintains temperature during storage.
2Temperature
If heating facilities are added to maintain coffee temperature, then temperature consistency improves, but device complexity increases
Solution Approach 1:
The system uses the thermal energy already present in the freshly brewed coffee to maintain temperature in the insulated container, rather than requiring external heating facilities. The large batch of hot coffee essentially heats itself through thermal retention in the insulated container, eliminating the need for additional heating devices.
Solution Approach 2:
The system changes the thermal insulation parameter of the container to have very high insulation properties, allowing the coffee to maintain its temperature passively without active heating. This parameter change in the container's thermal characteristics replaces the need for heating facilities.
3Productivity
If coffee is stored in a container for rapid dispensing, then productivity increases, but heat loss increases
Solution Approach 1:
Coffee is brewed and transferred to the insulated container in advance, allowing rapid dispensing during peak demand. The preliminary brewing action stores thermal energy in the insulated container, enabling fast dosing without significant heat loss because the insulation maintains temperature during the storage period.
Solution Approach 2:
The system separates the brewing and dispensing operations in different spatial and temporal dimensions. Brewing occurs in the first channel when demand is low, and storage/dispensing occurs in the second channel when demand is high. This dimensional separation allows rapid dosing while minimizing heat loss through the insulated container design.
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 filling of large quantities, rapid dosing of coffee comparable to instant drinks, and maintains coffee freshness with minimal heat loss, addressing the issues of quality and temperature consistency during peak demand.
Implementation Method 1
an air relief chamber (16) is provided to release the air from the coffee transported through the coffee supply channel
Implementation Method 2
the container is provided with heat insulating properties to keep the coffee 'fresh'
Data Source
AI summary
A coffee dispenser system including a coffee brewer unit, a container and a coffee supply channel between the coffee brewer unit and the container to provide a fluid connection between the coffee brewer unit and the container for receiving and holding coffee from the coffee brewer unit, and an outlet channel for coffee which is connected to the container. The coffee supply channel and the outlet channel for coffee both connect to the container at a bottom side of the container. The coffee supply channel that connects to the container extends upwardly inside the container up to a highest level. At the highest level, an air relief chamber is provided to release air from the coffee transported through the coffee supply channel, and from the air relief chamber, a coffee mix channel extends downwardly to above and near to the bottom of the container.