Coffee Grinder Duct Vibration to Reduce Powder Agglomeration
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Solution Overview
Problem
Existing coffee grinders face issues with the formation of agglomerates and uneven flow of coffee powder due to high outlet pressure and electrostatic charges, leading to accumulation, overheating, and poor quality of ground coffee, especially during high-rate grinding operations.
Innovation Solution
A coffee grinder device with a duct system featuring a conformation that includes a circular sector-shaped element with a mechanical member for flow regulation, capable of varying the flow rate and using elastic elements for partial occlusion and vibration to prevent agglomerate formation, combined with a weighing mechanism for precise dosing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high outlet pressure is used for intensive grinding operations, then productivity increases, but agglomerate formation and powder accumulation worsen
Solution Approach 1:
The patent applies mechanical vibration through a vibrating element (such as a vibrating screen or vibrating chute) in the powder discharge path. This vibration prevents coffee powder agglomerates from forming and accumulating by continuously disrupting the powder flow, allowing particles to remain separated and flow smoothly even under high outlet pressure conditions during intensive grinding operations.
2Productivity
If high outlet pressure is used for intensive grinding operations, then productivity increases, but device overheating worsens
Solution Approach 1:
The vibrating element not only prevents agglomerate formation but also promotes continuous movement of coffee powder through the discharge system. This continuous motion prevents powder from stagnating and generating excessive heat through friction and compression, thereby controlling device temperature even during high-rate grinding operations.
3Device complexity
If simple deflector elements are used for flow regulation, then device complexity is reduced, but flow control precision worsens
Solution Approach 1:
The vibrating element provides active flow control through vibration-induced particle movement, enabling precise regulation of powder flow rates without requiring complex mechanical adjustment mechanisms. The vibration frequency and amplitude can be controlled to optimize flow rates, achieving precise control while maintaining relatively simple device architecture.
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 reduces agglomerate formation and ensures a consistent flow, improving the quality and precision of ground coffee, reducing maintenance needs and extending the life of the grinder.
Implementation Method 1
said element being arranged for the regulation of the outflow characterized by further comprising a mechanical member for the control of the flow of the powders, having a shape compatible with the web surface of the grinding chamber and of a shape compatible with the element for regulating the flow of powder, equipped with a specific degree of elasticity
Implementation Method 2
capable of varying the flow rate and using elastic elements for partial occlusion and vibration to prevent agglomerate formation
Implementation Method 3
The technique described heretofore has drawbacks in the treatment of powders, drawbacks that occur most when grinding occurs at a high rate and with intensive operation
Data Source
AI summary
A device for processing coffee beans includes a primary tank, a mixing chamber having one or more rotating bodies for the reduction of grains and consequent production of coffee powder, and one or more outlet ports connected to one or more ducts for the discharge of the coffee powder from the grinding chamber, the ducts having an element having specific conformation and elasticity for regulating the outflow of the coffee powder so as to prevent the formation of lumps in the ground coffee the accumulation of ground coffee powder along the exit path from the grinding chamber to the external ducts.