Single-Serving Frozen Confection System with Pod Cooling and Scraping
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Solution Overview
Problem
Current domestic ice cream makers produce large batches that require pre-frozen containers and significant time, resulting in delays and manual handling for single servings, and lack the ability to dispense directly into consumption containers.
Innovation Solution
A compact system capable of producing at least 5 fluid ounces of frozen confection in 5 minutes or less, using a pod with a cooling unit, water supply, and rotation mechanism to dispense directly into a container, also capable of making hot or cold beverages.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If current domestic ice cream makers are used to produce large batches, then the batch size is improved (1.0-2.0 liters), but the preparation time increases (20-60 minutes) and requires pre-freezing containers (4-8 hours)
Solution Approach 1:
The invention divides the ice cream making process into single-serving portions using individual cups or containers, each capable of being processed independently and rapidly. This segmentation allows the system to produce small quantities (1-2 servings) very quickly (2-5 minutes) without requiring pre-freezing of large batches or containers.
Solution Approach 2:
The system performs preliminary freezing of the ice cream mixture in a storage reservoir before the actual serving process. This allows the mixture to be ready for rapid dispensing and freezing into individual cups without requiring the end-user to pre-freeze containers or wait for large batch processing.
2Quantity of substance
If current ice cream makers produce large batches, then the quantity of ice cream is improved (1.0-2.0 liters), but the device complexity increases and manual handling is required
Solution Approach 1:
The system automatically dispenses the frozen ice cream mixture directly into individual serving cups and then into the final container (bowl or cone). This self-service mechanism eliminates the need for manual removal, scooping, and portioning of ice cream from large batches, significantly reducing manual handling while maintaining the ability to produce multiple servings.
3Length of stationary object
If a compact system is designed to fit under kitchen cabinets (18 inches height), then the device footprint is reduced, but the cooling capacity is limited
Solution Approach 1:
The system uses a storage reservoir that can be maintained at different temperature zones, with portions of the mixture pre-frozen and portions remaining liquid or semi-liquid. This local quality differentiation allows the compact cooling system to efficiently freeze only the necessary portions for immediate serving while maintaining smaller overall dimensions.
Solution Approach 2:
The system pre-freezes the ice cream mixture in the storage reservoir before dispensing, allowing the actual freezing into individual cups to occur rapidly during the dispensing process itself. This preliminary action enables the compact system to achieve adequate cooling capacity for single servings without requiring large frozen storage chambers.
4Productivity
If rapid production (5 minutes or less) is achieved for single servings, then the productivity is improved, but the manufacturing precision must be maintained for consistent quality
Solution Approach 1:
The system incorporates sensors and control mechanisms that monitor the freezing process, dispensing rate, and temperature to ensure consistent quality across all servings. This feedback control allows the rapid production process to maintain manufacturing precision by automatically adjusting parameters to achieve uniform freezing and portioning for each cup.
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 rapid production of single servings of frozen confections, beverages, and hot drinks directly into consumption containers, reducing preparation time and manual handling while accommodating various temperature requirements.
Implementation Method 1
a cooling unit for cooling the pod
Implementation Method 2
a heat transfer unit for transferring heat between the pod and the heat transfer unit, wherein the heat transfer unit is capable of (i) taking heat out of the pod, and (ii) supplying heat to the pod
Data Source
AI summary
A system for providing a single serving of a frozen confection, wherein the system comprises a pod comprising at least one ingredient for providing a single serving of a frozen confection; the system cools the pod; the system introduces water into the pod; the system simultaneously stirs the contents of the pod while scraping at least one wall of the pod to prevent a build-up of the frozen confection on the at least one wall of the pod; and the system ejects the frozen confection out of the pod.