Continuous Drink Cooling for Fast Hot-to-Cold Beverage Switching
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Solution Overview
Problem
Existing beverage preparation devices are inefficient in quickly and effectively producing high-quality hot or cold drinks, particularly in large quantities, as they require lengthy cooling processes that can degrade the taste and are not suitable for immediate conversion from hot to cold drinks.
Innovation Solution
A compact beverage preparation device that integrates a hot beverage preparation unit with a continuous cooling device, using a Peltier element or refrigeration unit for active cooling, allowing for immediate conversion of hot drinks to cold without intermediate storage, and includes a valve arrangement for rapid switching between hot and cold beverage delivery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a hot drink is stored in a vessel before and/or during cooling to allow coolant to act on it, then the drink temperature is reduced sufficiently for enjoyment, but the taste of the drink is affected and the process becomes lengthy and laborious
Solution Approach 1:
The cooling system is segmented into multiple independent cooling chambers (first cooling chamber with ice, second cooling chamber with cold water) that can operate simultaneously or sequentially, allowing rapid temperature reduction without prolonged single-stage cooling that degrades taste
Solution Approach 2:
The system prepares cooling resources in advance by maintaining ice in the first cooling chamber and cold water in the second cooling chamber, so that when hot drink preparation is completed, the cooling path is immediately available and pre-conditioned for rapid cooling
2Speed
If a continuous cooling device with thermally insulated container is used to cool hot drinks, then cooling speed is improved, but the cooling effect decreases over time as absorbed heat cannot be released
Solution Approach 1:
The cooling system is divided into multiple independent cooling chambers (first cooling chamber with ice, second cooling chamber with cold water) that can be sequentially used, allowing the first chamber to be replenished or reset while the second chamber is in use, maintaining consistent cooling effectiveness
Solution Approach 2:
The system discards the warmed coolant from the first cooling chamber and transfers it to the second cooling chamber or replaces it with fresh cold water, while the first chamber is replenished with fresh ice or cold water, ensuring continuous availability of effective cooling medium
3Temperature
If air cooling pan with evaporation is used to cool hot drink, then cooling is achieved, but the aroma of the hot drink is degraded
Solution Approach 1:
The cooling path is segmented into multiple chambers where the drink can be rapidly cooled through controlled contact with ice and cold water, minimizing the time the drink is exposed to air and evaporation, thus preserving aroma while achieving cooling
Solution Approach 2:
The system uses ice and cold water as intermediary cooling media that directly contact the drink in controlled environments, providing efficient heat transfer without the uncontrolled evaporation and air exposure that occurs with open air cooling pans
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 cold drinks with minimal equipment expenditure and short fluid paths, maintaining flavor integrity by continuous cooling without direct coolant addition, suitable for both small and large quantities.
Implementation Method 1
using a Peltier element or refrigeration unit for active cooling
Implementation Method 2
a first heat exchanger (16) which has a first flow channel arrangement (17) for the continuous flow of a beverage (7) to be cooled or cold water
Data Source
Figure 1~2
Figure 3~5
Figure 6
AI summary
According to a method of producing a drink, a cold drink, in particular iced coffee is produced from a hot drink, in particular a coffee/expresso, which is produced in a drinks machine by means of a hot-drinks-preparing device (2 - 6). In order for optionally the hot drink or the cold drink to be produced in portions with a high taste quality, as are typical for catering or domestic use, in the case of the cold drink desired the latter is produced on a continuous basis directly after the hot drink has been prepared, without the direct addition of cooling agents, in particular ice, iced water or cooling bodies, in the same drinks machine using a cooling device (16, 23, 23', 37, 39).