Flouring unit with removable sieve
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Solution Overview
Problem
Existing flouring and breading systems suffer from inefficiencies in separating excess flour or breading matter from food, leading to contamination, dispersion, and increased costs due to manual handling and recycling challenges, with previous solutions failing to address the issue of flour or breading matter falling by gravity during the stirring process.
Innovation Solution
A system comprising two interconnected containers, where a smaller container with a sieve bottom is positioned within a larger container, allowing for the separation of excess flour or breading matter by rotating the smaller container to raise it above the larger one, enabling efficient collection and recycling of usable flour or breading matter while minimizing contamination and dispersion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the sieve is permanently attached to the flouring unit, then the structure is stable and simple, but the sieve cannot be easily replaced or cleaned
Solution Approach 1:
The flouring unit is divided into separate components: a removable sieve and a base unit with mounting structure. This segmentation allows the sieve to be easily detached and replaced while keeping the base unit stable and simple in design.
Solution Approach 2:
The sieve is extracted from the permanent structure and made as a separate removable component. This extraction enables easy replacement and cleaning of the sieve without affecting the stability of the overall flouring unit structure.
2Ease of manufacture
If the sieve is permanently attached, then manufacturing is simpler, but cleaning and maintenance become difficult
Solution Approach 1:
By segmenting the sieve from the base unit, the design maintains manufacturing simplicity for each component while enabling easy removal for cleaning and maintenance purposes.
Solution Approach 2:
The sieve is taken out as a separate removable component, allowing it to be easily detached for cleaning and maintenance without complicating the overall manufacturing process of the flouring unit.
3Adaptability or versatility
If a fixed sieve is used, then the device is simpler, but it cannot adapt to different flour types or mesh sizes
Solution Approach 1:
The sieve is designed as a dynamic, replaceable component rather than a fixed element. This allows the user to adapt the flouring unit to different flour types and mesh size requirements by simply changing the sieve, without increasing the overall device complexity.
Solution Approach 2:
The base unit is designed with universal mounting capabilities that can accommodate different sieve types and mesh sizes, making the flouring unit versatile for various flour types while maintaining structural simplicity.
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 system ensures optimal flouring or breading with minimal waste, allowing for 100% recycling of non-adhered flour or breading matter, reducing contamination risks and operational costs, and maintaining hygiene in professional kitchens.
Implementation Method 1
a rotating brush beats the flour against the sieve
Implementation Method 2
beats the flour against the sieve
Data Source
Figure 1A~1B
Figure 2A~2B
Figure 3A
AI summary
The present invention is directed to a system and a method of use thereof for flouring or breading food. The system comprises two containers consisting of a quadrilateral bottom F' and F''. Said containers have a perimeter P' and P'' respectively and are constituted by walls on the four sides of height h' and h''. Said bottom has dimensions such that a first container V1 of lower perimeter P' is contained in the second container V2 of upper perimeter P'', said container V1 having the bottom constituted at least partially by a sieve of suitable dimensions to allow in use the separation of the excess floury matter from the floured or breaded food. The four-sided bottom of said containers has a rectangular shape with dimensions of the sides of container V1 of perimeter P' less than a' and b', and of the sides of container V2 of perimeter P'' greater than a' and b''. The dimensions of said sides of each are such that a' < a'' and b' < b'', and the ratios a'/a'' and b'/b'' are between 90 and 50%. According to a further preferred embodiment of the invention, the container V1 is covered by a third container V3 of similar dimensions. Said container V3 fits on the upper edge of said container V1 and has a bottom formed by a sieve having a size 30% larger than the size of the sieve of said container V1. The dimensions of said sieve of the container V3 according to a preferential mode of construction are between 60 and 120 % of the dimensions of the sieve of the container V1.