Heating Assembly for Vending Machines Using Hot Water Circulation
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Solution Overview
Problem
Traditional food heating methods in automatic vending machines, such as microwaves, require high-cost and environmentally harmful packaging and can produce harmful substances at high temperatures, limiting the introduction of traditional flavored foods and increasing operational costs.
Innovation Solution
A heating assembly for automatic meals-selling machines that utilizes roasting, water-bath, and steam heating methods, reducing packaging material requirements and costs, and ensuring safer temperature control for various traditional food types.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If microwave heating is used for fast food, then heating efficiency is improved, but packaging material cost increases and environmental pollution worsens
Solution Approach 1:
The patent changes the heating parameters by switching from microwave heating to hot water circulation heating, which operates at lower temperatures (below 100°C). This parameter change allows the use of environmentally friendly packaging materials like paper boxes instead of expensive microwave-safe PP plastics, thereby reducing packaging material cost and environmental pollution while maintaining adequate heating efficiency for traditional Chinese foods.
Solution Approach 2:
The patent replaces the electromagnetic microwave heating system with a thermal convection system using circulating hot water. This mechanical/thermal substitution enables the use of simpler, more environmentally friendly packaging materials that do not require special microwave-resistant properties, thus reducing packaging material cost and environmental impact.
2Speed
If high temperature heating is used, then heating speed is improved, but harmful substances are produced
Solution Approach 1:
The patent changes the temperature parameter from high-temperature microwave heating to lower-temperature hot water circulation heating (below 100°C). This parameter change prevents the formation of harmful substances while maintaining sufficient heating speed through continuous water circulation and heat convection, achieving a balance between heating efficiency and food safety.
Solution Approach 2:
The patent introduces hot water as an intermediary heating medium between the heat source and the food. This intermediary approach allows heat transfer at controlled temperatures that prevent harmful substance formation, while the continuous circulation of water maintains efficient heat transfer and heating speed.
3Productivity
If microwave heating is used, then heating efficiency is improved, but packaging material requirements become more stringent
Solution Approach 1:
The patent changes the heating method parameter from microwave to hot water circulation, which fundamentally alters the packaging material requirements. The lower operating temperature and non-radiative heating mechanism allow the use of versatile materials like paper boxes, cloth bags, and regular plastic containers, greatly increasing adaptability and eliminating the need for specialized microwave-safe packaging.
4Reliability
If traditional heating methods are used, then food safety is improved, but heating efficiency decreases
Solution Approach 1:
The patent implements continuous circulation of hot water through the food container, ensuring sustained and uniform heat distribution. This continuous thermal action maintains food safety by preventing localized overheating and harmful substance formation, while the constant water flow ensures efficient heat transfer that compensates for the lower temperature, maintaining acceptable heating efficiency.
Solution Approach 2:
The patent employs hydraulic principles by using circulating water as the heat transfer medium. The water circulation system efficiently transports thermal energy from the heating source to the food, maintaining heating efficiency through forced convection while keeping the water temperature below 100°C to ensure food safety.
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 proposed heating assembly allows for the efficient and cost-effective heating of traditional foods, reducing packaging needs and environmental impact while maintaining food safety and quality, enabling the widespread use of traditional snacks and meals in vending machines.
Implementation Method 1
a heating body provided at the vessel body and/or the cover body for achieving at least one of roasting heating, water-bath heating or steam heating
Implementation Method 2
in response to that the heating assembly adopts the steam heating or the water-bath heating, the vessel body is a tube structure with one end open, the heating body is provided at the vessel body, and the vessel body is filled with a certain capacity of water
Implementation Method 3
the heating body is provided on a surface of the vessel body facing away from the heating tank and/or inside the cover body
Data Source
AI summary
Disclosed are a heating assembly and an automatic meals-selling machine. The heating assembly includes a vessel body, a cover body and a heating body, and the vessel body is provided with a space accommodating meals to be heated; the cover body is movably provided relative to the vessel body to cover or open the vessel body, and the cover body and the vessel body are configured to cover together to form a heating cavity; the heating body is provided at the vessel body and/or the cover body for achieving at least one of roasting heating, water-bath heating or steam heating; and one of the vessel body and the cover body is provided with a meals inlet to allow the meals pickup assembly put the meals into the one of the vessel body and the cover body via the meals inlet.