Machine for making and dispensing food emulsions
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Solution Overview
Problem
Existing machines for making and dispensing food emulsions require significant cleaning interventions, which is inefficient and time-consuming.
Innovation Solution
A machine designed for processing and dispensing food emulsions with removable components, such as the containing receptacle and delivery mouth, and a refrigeration system with dual heat exchanger fluids for efficient cooling and temperature control, minimizing cleaning needs and ensuring product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the machine uses fixed integrated components for processing food emulsions, then the structural integrity and sealing are improved, but the cleaning complexity and time required increase significantly
Solution Approach 1:
The machine components are divided into separable segments including removable containing receptacles, detachable delivery mouths, and modular processing chambers. This segmentation allows each component to be independently removed and cleaned without disassembling the entire machine, maintaining sealing integrity when assembled while dramatically reducing cleaning time through easy access and separation of parts.
2Productivity
If the machine uses removable components for easy cleaning, then the cleaning efficiency is improved, but the device complexity increases
Solution Approach 1:
The removable components are designed with universal connection interfaces and standardized mounting mechanisms that can be applied across different machine configurations. The containing receptacles, delivery mouths, and processing chambers use consistent attachment methods, reducing the complexity of assembly while enabling easy removal for cleaning purposes.
3Productivity
If the machine operates at higher temperatures for processing, then the emulsion formation speed is improved, but the bacterial load and product safety deteriorate
Solution Approach 1:
The system utilizes controlled phase transitions of the heat exchanger fluid between liquid and gas states to achieve rapid cooling of the food emulsion. This phase change mechanism enables efficient temperature reduction from processing temperatures to safe serving temperatures, reducing bacterial load while maintaining high emulsion formation speeds during the processing phase.
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
Facilitates easy cleaning and maintains product quality by reducing bacterial load and temperature stability, enhancing operational efficiency and safety.
Implementation Method 1
a refrigeration system with dual heat exchanger fluids for efficient cooling and temperature control
Implementation Method 2
dual heat exchanger fluids for efficient cooling and temperature control
Data Source
AI summary
A machine for making and dispensing food emulsions, Includes, in combination: a containing receptacle; a product processing system including at least: a texturizer; a pump connected, at an inlet end, to the containing receptacle and, at an outlet end, to the texturizer; and a dispensing device including a delivery duct, connected to the texturizer, and having a delivery port for delivering the emulsified product. The dispensing device includes: a first chamber, associated with a portion of the delivery duct; a plug member, disposed inside said first chamber and movable between a delivery duct open position and a delivery duct closed position; and a diaphragm connected to the plug member and defining a separating wall of the first chamber.