Hinged Food Press With Pivoting Member for Adjustable Extraction
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Solution Overview
Problem
Conventional comestible product presses are limited in their ability to efficiently extract fluids and modify food products due to their manual operation and lack of adaptability for different types and sizes of food items.
Innovation Solution
A comestible product press with interconnected portions that pivot via a hinge, featuring profiled surfaces and apertures, allowing for adjustable pressure and ease of use across various food items, with color-coding and adaptable shapes for specific products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If manual operation is used, then device complexity is reduced, but productivity and extraction efficiency are limited
Solution Approach 1:
The press incorporates a pivotable intermediate member that transitions from a static to a dynamic configuration. This member can rotate between a first position for receiving the comestible product and a second position for pressing, enabling adaptive movement that improves extraction efficiency while maintaining relatively simple manual operation
2Device complexity
If a fixed pressing structure is used, then device complexity is reduced, but adaptability to different food items is limited
Solution Approach 1:
The intermediate member's pivotable design allows it to adapt its position and orientation based on the type and size of comestible product being pressed, enabling the same simple structure to handle various food items effectively
Solution Approach 2:
The press is designed with universal features including the pivotable intermediate member and adjustable pressing surfaces that can accommodate different types and sizes of comestible products, making a single device suitable for multiple pressing applications
3Ease of operation
If uniform pressing force is applied, then ease of operation is improved, but extraction efficiency for different product sizes is reduced
Solution Approach 1:
The pressing surfaces are designed with varying characteristics to apply appropriate local pressure distributions. The intermediate member's pivotable nature allows different portions of the pressing surface to engage at different angles and forces, optimizing extraction for specific product sizes and types while maintaining simple manual operation
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
Enhances the efficiency of extracting fluids and modifying food products by allowing for adjustable pressure and adaptability to different types and sizes, improving user experience and product handling.
Implementation Method 1
The first, second, and third portions are pivotably connected together via a hinge
Data Source
AI summary
A comestible product press comprising a first handle having first and second ends; a second handle having first and second ends, wherein the first and second handles are hingedly connected to one another at their first ends; a first protrusion on the first handle, the first protrusion extending toward the second handle when the first and second handles are positioned to define an acute angle therebetween; a second protrusion on the second handle, the second protrusion extending away from the first handle when the first and second handles are positioned to define an acute angle therebetween; and an intermediate member connected to at least one of the first and second handles, wherein the intermediate member substantially fills the space between the first and second protrusions when the first and second handles are brought together.