Food Jet Printer for Shaped Batter Dispensing
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Solution Overview
Problem
Existing methods for making dough products like pancakes are limited to producing only round shapes, with thickness and distribution determined by batter flow behavior, failing to replicate the quality and texture of traditional pancakes.
Innovation Solution
A method utilizing a food jet printer with individually controllable apertures to dispense pancake batter on a heatable conveyor, allowing for precise control of batter quantity and pattern to create diverse shapes and thicknesses, including thinner edges and central thinner parts, enabling the production of pancakes with varied shapes and textures comparable to traditional methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a single aperture dispenser is used, then the device is simple to operate, but the shape and thickness distribution of pancakes cannot be controlled
Solution Approach 1:
The single aperture is divided into multiple individually controllable apertures arranged in a matrix pattern, allowing independent control of each aperture to create various pancake shapes and thickness distributions while maintaining operational simplicity through automated control
Solution Approach 2:
The aperture configuration changes dynamically based on the desired pancake shape. The system can select different subsets of apertures from the matrix to activate, enabling transition between different shapes (round, square, heart-shaped, etc.) and thickness patterns without physical reconfiguration
2Manufacturing precision
If multiple hoppers with slides are used, then round pancakes can be made, but the shape is limited to substantially round forms
Solution Approach 1:
The dispensing system is segmented into multiple independently controllable apertures arranged in a matrix, where different combinations of apertures can be activated to create various shapes beyond just round pancakes, including square, triangular, and decorative shapes
Solution Approach 2:
Different regions of the aperture matrix can be activated with different patterns to create local variations in pancake shape and thickness. This allows creation of complex shapes with varying thickness distributions across different areas of the same pancake
3Ease of manufacture
If batter flow behavior determines thickness, then the process is simple, but the thickness distribution cannot be precisely controlled
Solution Approach 1:
The batter dispensing is segmented into multiple discrete aperture locations, allowing independent control of batter quantity at each location. This enables precise thickness control across different regions of the pancake while maintaining a simple continuous dispensing process
Solution Approach 2:
The system controls thickness by changing the activation pattern and duration of individual apertures rather than relying on batter flow behavior. Each aperture can be opened for different time periods or with different opening degrees to achieve desired thickness variations
4Device complexity
If a fixed aperture pattern is used, then the device is simple to construct, but diverse pancake shapes cannot be created
Solution Approach 1:
The aperture system is segmented into a matrix of individually controllable apertures, allowing software-controlled selection of different aperture subsets to create various shapes. This provides shape versatility while maintaining relatively simple hardware construction
Solution Approach 2:
A single aperture matrix structure serves multiple functions by activating different aperture subsets for different shapes. The same physical aperture arrangement can create round, square, triangular, and decorative shapes, eliminating the need for multiple dedicated dispensing systems
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 accurate setting of batter quantity and position, allowing for the creation of pancakes with diverse shapes such as heart-shaped, star-shaped, and pine tree-shaped pancakes, with edges thinner than the rest, and the option to include fillings like jam or bacon, while reducing oil usage and achieving textures similar to traditional pancakes.
Implementation Method 1
use will be made of a conveyor having a heatable carrier on which the dough products to be made are conveyed
Data Source
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AI summary
Method and assembly for making dough products built up from a batter, such as pancakes. In the method use is made of a conveyor including a heatable carrier on which the pancakes to be made are conveyed, and with a first food jet printer. The method comprises the steps of: - applying a layer of cooking oil (or a comparable shortening) on the carrier, and - the first food jet printer applying a quantity of pancake batter on the layer of cooking oil applied on the carrier, wherein the carrier is moved with respect to the food jet printer by the conveyor, and wherein the food jet printer dispenses a preset quantity of pancake batter per position on the carrier.