Food Processing Machine with Segmented Heating and Independent Dispensers
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Solution Overview
Problem
Prior art machines for making liquid and semi-liquid food products, such as ice creams, are limited in flexibility as they can only produce one type of product at a time, require long transients for temperature changes, and are not adaptable to varying product loads, leading to poor operating flexibility and inefficiency.
Innovation Solution
A machine with a cooker and a whipping and freezing cylinder, where the cooker is equipped with independent heating elements and a control unit to manage temperature based on product load, and a feed line with dispensers to allow simultaneous processing of different products and recipes, enabling flexible operation and precise temperature control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the machine processes one product at a time sequentially, then the processing is simple to control, but the productivity and operating flexibility are poor
Solution Approach 1:
The feed line is divided into multiple independent dispensers (first dispenser, second dispenser) that can operate simultaneously and independently. Each dispenser has its own activation means, allowing the machine to process multiple products at the same time without increasing overall system complexity
Solution Approach 2:
The machine is designed with universal components that can handle different product types. The cooker and whipping/freezing cylinder are equipped with independent control systems that can be adjusted for various products, while the feed line with multiple dispensers provides universal access to different product streams
2Ease of operation
If the heating elements operate continuously, then the temperature control is simple, but the energy consumption increases and product quality deteriorates with varying loads
Solution Approach 1:
The heating elements are equipped with independent activation means that allow dynamic control based on actual product load and temperature requirements. The system can selectively activate specific heating elements according to the presence and quantity of product, optimizing energy consumption while maintaining simple operation through automated control
Solution Approach 2:
The control unit receives temperature information from sensors and automatically activates or deactivates heating elements based on the detected temperature and product load. This feedback mechanism maintains simple operation while preventing energy waste and product quality deterioration
3Device complexity
If the whipping and freezing cylinder uses a single cooling system, then the structure is simple, but the temperature response time is too long for complex recipes
Solution Approach 1:
The cooling system is segmented into multiple independent cooling circuits that can be activated selectively. This allows specific zones of the whipping and freezing cylinder to be cooled independently and simultaneously, achieving rapid temperature changes without requiring a completely complex system structure
Solution Approach 2:
The cooling system incorporates dynamic control capabilities with independent activation means for different cooling circuits. This enables the system to rapidly respond to temperature requirements for complex recipes by activating only the necessary cooling zones, maintaining structural simplicity while achieving fast temperature response
4Adaptability or versatility
If the machine lacks independent activation means for multiple dispensers, then the control system is simple, but the operating flexibility and adaptability are poor
Solution Approach 1:
The control system is segmented into independent activation means for each dispenser, allowing selective and independent control of different product streams. This segmentation provides high adaptability for processing different products while keeping each control unit relatively simple
Solution Approach 2:
The control unit is designed with universal activation means that can control multiple dispensers and coordinate their operation. This universal control approach provides operating flexibility for various product combinations without requiring a completely complex customized control system
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 simultaneous production of multiple food products and flexible operation with any product load, allowing for complex recipes requiring sudden temperature changes, improving machine flexibility and efficiency.
Implementation Method 1
The cooking chamber is equipped with electric heating elements in contact with the outside on the wall of the cooking cylinder, said heating elements providing the heat needed for the heat treatment or cooking process
Implementation Method 2
The hollow cylinder of the whipping and freezing cylinder is surrounded by a coil, or comprises suitable cavities, in which an operating fluid of a refrigerating machine flows so that the mixture of products in the whipping and freezing cylinder is evenly cooled
Data Source
Figure 1
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AI summary
A machine for making liquid and semi-liquid food products comprises a heat treatment or cooking cylinder (2) with a horizontal axis (P), a whipping and freezing cylinder (3) with a horizontal axis (M) positioned below the cooker (2), a feed line (4) comprising a first dispenser (5) for putting into fluid communication the cooker (2) and the whipping and freezing cylinder (3), and an evaporator (39) connected to the whipping and freezing cylinder (3) and connected to a primary cold line (44). The feed line (4) comprises a second dispenser (7) for putting into fluid communication the cooker (2) and the outside environment; the cooking cylinder (2) comprising three heating elements (30) extending parallel with the cylinder central axis (P), the heating elements being separated from each other by angles of 90 degrees. The machine also comprises an auxiliary line (45) for the refrigerating machine operating fluid, for introducing warm operating fluid into the evaporator (39).