Dual-Shell Infuser Layout for Tea Flavor and Easy Cleaning
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Solution Overview
Problem
Existing tea preparation machines fail to produce tea with satisfactory organoleptic characteristics, are expensive, cumbersome, difficult to clean, and lack ergonomic design, especially when handling tea leaves.
Innovation Solution
A device with a dual-shell infuser, comprising a first and second volume separated by a minimal gap, driven by a motor, allows for efficient infusion and evacuation of beverages, featuring a compact, ergonomic design and high organoleptic quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If existing tea preparation machines are used, then quick and easy tea preparation is achieved, but satisfactory organoleptic characteristics are not produced
Solution Approach 1:
The infuser is divided into two separate shells: a first shell defining the heating volume and a second shell defining the retention and infusion volume. This segmentation allows water to be heated separately and then transferred to the infusion chamber, ensuring proper temperature control and preventing direct heating of tea leaves, thereby achieving both ease of operation and satisfactory organoleptic characteristics
Solution Approach 2:
The infuser is designed to be driven in motion by a motor, allowing dynamic transfer of water between the heating volume and retention/infusion volume. This dynamic mechanism enables automated operation while maintaining the separation of heating and infusion functions, resolving the contradiction between ease of operation and organoleptic quality
2Reliability
If traditional infuser designs are used, then organoleptic characteristics can be achieved, but the device is expensive to manufacture and cumbersome
Solution Approach 1:
The two-shell infuser design nests the retention and infusion volume within or alongside the heating volume structure. The first shell and second shell are positioned one above the other with minimal gap, creating a compact nested arrangement that reduces overall device size and manufacturing complexity while maintaining the functional separation needed for good organoleptic characteristics
Solution Approach 2:
The heating means and water supply are combined into an integrated system where water is heated in the first volume and then transferred to the second volume for infusion. This merging of functions into a unified two-shell structure reduces the number of separate components needed, lowering manufacturing costs and reducing device complexity
3Reliability
If complex infuser mechanisms are used, then proper infusion can be achieved, but the device is difficult to clean and maintain
Solution Approach 1:
The infuser is segmented into two removable shells that can be easily separated and cleaned independently. The first shell (heating volume) and second shell (retention and infusion volume) are distinct components that can be accessed and cleaned separately, maintaining infusion quality while greatly simplifying cleaning and maintenance procedures
Solution Approach 2:
The tea leaves are contained in a separate second shell that can be easily removed and extracted from the first shell. This extraction capability allows users to easily remove the infusion chamber for cleaning and maintenance without disassembling the entire heating mechanism, resolving the contradiction between infusion quality and ease of maintenance
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 device achieves high-quality tea preparation with ergonomic ease, maintaining organoleptic characteristics while being cost-effective and easy to maintain.
Implementation Method 1
heating means for heating the water
Implementation Method 2
said infuser being capable of being driven in motion by means of a motor; said device being remarkable in that said infuser is made up of two shells, a first shell defining the first volume and a second shell defining the second volume, open and whose openings extend one to the other
Implementation Method 3
The tea leaves then release their aromas, caffeine, etc., until the concentration is to the consumer's liking
Data Source
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AI summary
The present invention relates to a device for preparing a hot or cold beverage, by infusion of a product in water, comprising at least one water supply, heating means for heating the water and an infuser that is able to receive a given volume of water, the infuser comprising at least retaining means for retaining the product to be infused, means for discharging the infusion, two separate volumes, a first volume referred to as the heating volume and a second volume referred to as the retaining and infusion volume in which the retaining means extend, the infuser being able to be driven in movement by means of a motor, wherein the infuser is made up of two shells, a first shell (19) defining the first volume and a second shell (20) defining the second volume, which are open and the openings of which extend one in line with the other.