Freezing Pan Heat Sink With Low-Point Liquid for Faster Ice Cream Freezing
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Solution Overview
Problem
Conventional freezers and ice cream makers are limited in their ability to quickly freeze food products like ice cream, requiring longer times due to temperature limitations and are often complex and costly to maintain.
Innovation Solution
A device comprising a pan with a heat sink and a base, where a liquid with a freezing temperature lower than water is used to facilitate rapid freezing, allowing for efficient heat transfer and freezing of food products without the need for extensive cooling times.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If conventional freezers are used to freeze food products, then the freezing process can be completed, but the freezing time is excessively long due to temperature limitations
Solution Approach 1:
The invention changes the temperature parameter by using a freezing liquid with a lower freezing point than conventional freezers. The liquid freezing medium is cooled to a temperature below its freezing point, creating a more extreme cold environment that dramatically reduces freezing time while maintaining the freezing function.
Solution Approach 2:
The invention introduces a freezing liquid as an intermediary substance between the cooling source and the food product. This liquid medium serves as a heat transfer intermediary that can be cooled to lower temperatures than conventional freezers, enabling faster heat extraction from the food product.
2Loss of time
If conventional ice cream makers are used to freeze food products, then freezing can be achieved, but the device complexity and maintenance cost increase
Solution Approach 1:
The invention extracts the complex mechanical components of conventional ice cream makers and replaces them with a simple thermal system. By removing the need for motors, agitators, and complex control systems, the device achieves rapid freezing through a straightforward heat exchange process between the cooling element and the freezing liquid.
Solution Approach 2:
The freezing liquid serves multiple functions simultaneously: it acts as the cooling medium, the heat transfer agent, and the temperature regulator. The system self-regulates through the thermal properties of the freezing liquid, eliminating the need for complex control mechanisms and reducing maintenance requirements.
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 quick freezing of food products by pre-cooling the device to below the freezing point of water, allowing for faster preparation of frozen items like ice cream, gelato, or sorbet, while being simpler and potentially more cost-effective than traditional methods.
Implementation Method 1
a heat sink positioned within the cavity to assist in freezing the food product
Implementation Method 2
the liquid having a freezing temperature lower than a freezing point of water
Data Source
AI summary
A device for quickly freezing food product incorporates a pan and a base. The pan is adapted to receive the food product to be frozen, and has a bottom portion and a wall portion surrounding the bottom portion. The bottom portion of the pan has an upper surface and an opposing lower surface. The base is positioned under the bottom portion and the wall portion of the pan. The wall portion of the base is coupled to the wall portion of the pan such that the pan and the base form a unitary body. A cavity exists between the bottom portion of the base and the lower surface of the bottom portion of the pan. A plurality of fins project outwardly from lower surface of the bottom portion of the pan into the cavity.