Hot Water Dispensing Control for Precise Temperature and Volume
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Solution Overview
Problem
Existing water dispensing systems in the food production industry lack precision and accuracy in controlling both volume and temperature, leading to potential errors and waste, especially when different temperatures and volumes are required for various food products.
Innovation Solution
A controlled water dispensing system that uses a combination of heated and ambient water sources, controlled by a controller with sensors and valves, to accurately dispense predetermined volumes of water at specific temperatures, with a user interface for easy operation and precision adjustments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a heated water tank and a chilled water tank are used to produce desired end result temperatures, then temperature control capability is improved, but device complexity and space requirements increase
Solution Approach 1:
The patent extracts and eliminates the chilled water tank from the system. Instead of using both heated and chilled water tanks, the system uses only a heated water tank combined with ambient temperature water to achieve the desired temperature range through mixing and heating control.
Solution Approach 2:
The heated water tank serves multiple functions: it provides both the heat source for heating water and, when combined with ambient water, enables temperature control across a wide range without requiring a separate chilled water tank.
2Temperature
If a heated water tank and a chilled water tank are used to produce desired end result temperatures, then temperature control capability is improved, but space requirements increase
Solution Approach 1:
The chilled water tank is removed from the system, significantly reducing the space required for water storage and temperature control infrastructure while maintaining the ability to produce desired temperature results.
3Ease of manufacture
If water temperature is manually monitored and adjusted on a stove, then equipment cost is reduced, but manufacturing precision and reliability decrease
Solution Approach 1:
The system incorporates temperature sensors that continuously monitor water temperature and provide feedback to the controller, which automatically adjusts heating and mixing to maintain precise temperature control, eliminating manual monitoring errors.
Solution Approach 2:
The system performs automatic temperature control without requiring manual intervention. The controller independently manages heating elements and water mixing based on sensor input, ensuring consistent precision.
4Temperature
If additional water is manually added to adjust temperature, then temperature flexibility is improved, but manufacturing precision and reliability worsen
Solution Approach 1:
Temperature sensors and automated control replace manual water addition. The system precisely controls the amount of heated and ambient water mixed to achieve target temperatures, eliminating the imprecision of manual adjustment.
5Adaptability or versatility
If different volumes and temperatures are dispensed in sequence, then adaptability is improved, but loss of time increases
Solution Approach 1:
The system pre-heats water in the heated water tank in advance, so when dispensing is needed, the water is already at the required temperature, eliminating waiting time for temperature adjustment.
Solution Approach 2:
The system maintains continuous readiness by keeping water in the heated tank at optimal temperature, allowing immediate dispensing of both heated and ambient water in any required proportions without interruption or waiting.
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 system ensures precise control over water volume and temperature, reducing errors and waste by accurately mixing heated and ambient water to achieve desired outcomes, such as consistent water temperature and volume for different food products, even when changing temperatures and volumes are needed during the dispensing process.
Implementation Method 1
A heater is associated with the tank to heat water retained therein
Implementation Method 2
Two controllable valves communicate with the heated and unheated water lines, respectively, to control a flow of water there through
Implementation Method 3
Temperature sensors detect a temperature of the heated and unheated water, respectively
Data Source
AI summary
A system and method for controllably dispensing a predetermined volume of water at a predetermined temperature. The system and method include at least one heated water source and at least one second water source. Water is controllably dispensed from the heated water source and controllably combined with the controllably dispensed water from the second water source to produce a resultant predetermined volume of water at a resultant predetermined temperature. The system and method also includes controls and/or interfaces which allow a user to control the volume and temperature of water dispensed. The user may directly control the volume and/or temperature or may indirectly control the volume and temperature such as by introducing a control media, control selection, or recipe by which the user selects the choice but does not specify the details of the parameters associated with the choice.