Food-processing tool for a kitchen appliance suitable for mixing low quantities of food preparation
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Solution Overview
Problem
Existing mixer accessories for household appliances are ineffective in properly mixing small quantities of food preparation, as they are designed to handle larger amounts and do not optimize mixing when the ingredient volume is limited.
Innovation Solution
A mixer accessory with a drive part having a first axis of rotation and at least one arm, featuring a whip mounted freely on a second axis of rotation, with a base that includes mixing means such as undulations around and below it to enhance mixing and emulsion of small quantities, ensuring the whisk is positioned close to the container bottom for efficient operation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional mixer accessories with whips mounted on crosspieces are used, then mixing of large quantities of food preparation is effective, but mixing of small quantities of food preparation is ineffective
Solution Approach 1:
The base of the whip is provided with mixing means (undulations) specifically designed to interact with small quantities of food preparation. This local modification of the whip structure concentrates mixing action at the base level where small quantities of ingredients are located, rather than relying solely on the upper whip strands.
Solution Approach 2:
The mixing means are arranged both around the periphery and below the base of the whip, creating a three-dimensional mixing action. The undulations extend downward below the base plane, adding a vertical dimension to the mixing action that effectively engages small quantities of food preparation in the container.
2Ease of operation
If whips are positioned higher in the container, then mixing of large quantities is effective, but positioning closer to the bottom is needed for small quantities
Solution Approach 1:
The whip is designed to rotate freely on a second axis that is eccentric to the drive shaft axis. This dynamic positioning allows the whip to sweep through a larger volume of the container, reaching both the bottom area where small quantities are located and extending upward to cover larger quantities when present.
Solution Approach 2:
The base with undulations acts as an intermediary element between the whip strands and the food preparation. It provides a localized mixing surface that effectively engages small quantities of ingredients at the bottom of the container, transferring mixing action from the rotating whip to the ingredients.
3Productivity
If traditional mixing elements (strands, fins, blades) are used on whips, then general mixing is achieved, but optimization for small quantities is lacking
Solution Approach 1:
The mixing function is segmented between the upper whip strands (for general mixing of larger quantities) and the base with undulations (for optimized mixing of small quantities). This segmentation allows each element to specialize in different quantity ranges, with the base providing targeted mixing action for small amounts.
Solution Approach 2:
The undulations on the base create a curved, wave-like surface that effectively engages with small quantities of food preparation. The curved geometry of the undulations promotes turbulent flow and thorough mixing action in the limited space occupied by small quantities of ingredients.
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 accessory effectively mixes and emulsifies small quantities of food preparation by optimizing the mixing action with the base's mixing means, ensuring thorough incorporation even when the ingredient volume is minimal, such as one-fifth of the whisk's height.
Implementation Method 1
the mixing means comprise undulations distributed around and/or below the base, to promote the mixing and the emulsion of a small quantity of food preparation
Implementation Method 2
The eccentricity of the secondary axis of the whip and the friction of the strands with the ingredients during the rotation of the driving part according to the first axis of rotation allows said whip to enter into rotation according to the second axis of rotation, thus creating an epicyclic trajectory of the strands
Implementation Method 3
The eccentricity of the secondary axis of the whip and the friction of the strands with the ingredients during the rotation of the driving part according to the first axis of rotation allows said whip to enter into rotation according to the second axis of rotation
Data Source
Figure 1~2
Figure 3~6
Figure 7~9
AI summary
The invention relates to a whisk attachment (1) for a food preparation appliance, the whisk attachment (1) comprising a drive unit (2) having a first axis (X1) of rotation and at least one arm (4, 5), the whisk attachment (1) comprising at least one whisk (7, 8), the whisk or each whisk (7, 8) being mounted to rotate freely on the arm or one of the arms (4, 5) along a second axis (X2, X3) of rotation eccentric with respect to the first axis (X1) of rotation. According to the invention, the whisk or one or less of the whisk(s) (7, 8), preferably the whisk or each whisk (7, 8), comprises a base (12) that is at least partially annular and has mixing means (120) moving above and at a distance from said at least one arm (4, 5) during the rotation of said at least one whisk (7, 8) to promote the mixing and emulsification of a small amount of food preparation.