Dual-Nozzle Ice Cream and Shake Dispensing Without Splashing
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Solution Overview
Problem
Existing machines for making ice creams and shakes dispense products unevenly due to the shape of the dispensing nozzle, leading to turbulence and splashes for shakes and inefficient dispensing of ice cream through smaller cross-sections.
Innovation Solution
A machine with a dual-nozzle system, where the first nozzle has a star-shaped opening for ice cream and a circular nozzle for shakes, allowing for optimized dispensing by adjusting the nozzle based on the product's density and liquid content, controlled by an electronic selector and sensor system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a star-shaped opening with large cross-section is used in the dispensing nozzle, then ice cream can be dispensed attractively with good flow, but shake dispensing becomes uneven and creates turbulence with splashes
Solution Approach 1:
The dispensing nozzle is made adjustable with interchangeable plates featuring different opening configurations. A first plate provides a star-shaped opening for ice cream, while a second plate provides a narrow opening for shakes. This dynamic reconfiguration allows the system to adapt its dispensing characteristics to match the specific requirements of each product type, eliminating turbulence and splashes during shake dispensing while maintaining efficient ice cream flow.
2Object-generated harmful factors
If a narrow cross-section opening is used in the dispensing nozzle, then shake dispensing becomes more controlled with reduced splashes, but ice cream dispensing time increases significantly
Solution Approach 1:
The system employs an adjustable dispensing nozzle with interchangeable plates that can be quickly switched between configurations. The first plate with star-shaped opening optimizes ice cream dispensing speed, while the second plate with narrow opening controls shake flow to minimize splashes. This dynamic adaptation eliminates the time penalty by using the appropriate opening size for each product type.
Solution Approach 2:
The dispensing nozzle is segmented into multiple interchangeable plates, each optimized for specific product characteristics. The first plate configuration handles ice cream with its larger star-shaped opening, while the second plate configuration handles shakes with its narrow opening. This segmentation allows each component to be optimized independently for its specific function.
3Device complexity
If a single fixed opening shape is used in the dispensing nozzle, then the device structure remains simple, but the machine cannot optimally dispense both ice cream and shakes
Solution Approach 1:
The dispensing nozzle is designed as a universal component that can perform multiple functions through interchangeable plates. The same nozzle body accepts different plates with varying opening configurations, allowing it to optimally dispense both ice cream and shakes despite their different viscosity and flow characteristics. This multi-functionality maintains structural simplicity while achieving product-specific optimization.
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 machine effectively dispenses ice cream and shakes without turbulence, ensuring both products exit in an even and attractive manner, improving user experience and reducing waste.
Implementation Method 1
a refrigerant unit consisting of a motor-driven compressor, a condenser and an evaporator associated with the freezing chamber
Implementation Method 2
The positive displacement pump is activated by suitable electronic selector means which feed dosed quantities of diluting liquid
Implementation Method 3
The product dispensed consists of ice cream or shake, depending whether or not the cylindrical compartment is connected to the diluting liquid tank by suitable selector means. A piston runs inside the cylindrical compartment, with each outward stroke dispensing a dose of ice cream or shake
Data Source
AI summary
A machine for making two different types of product consisting respectively of ice creams and of shakes, comprising: a main processing circuit for making the ice cream, having an infeed end associated with a tank for containing a product to be processed and an outfeed end associated with a mixing chamber; an auxiliary processing circuit for making the shake, having an infeed end associated with a tank for containing a diluting liquid and an outfeed end associated with the mixing chamber; dispenser means positioned at the mixing chamber dispensing the ice cream or the shake; and means for selecting the type of product, equipped with at least a first and a second nozzle, there being the possibility of associating each nozzle with the mixing chamber in a corresponding condition for dispensing of the ice cream or the shake.