Ice Cream Machine Feed Unit Using Pressurized Gas Transfer
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Solution Overview
Problem
The ice cream and catering industry faces challenges in producing small quantities of liquid and semi-liquid products quickly and to customer specifications while minimizing contamination risks.
Innovation Solution
A machine and method featuring a processing container with a stirrer, thermal treatment system, and a feed unit with a pressurized gaseous fluid injection device to transfer a basic preparation from a container into the processing container, where it is diluted and thermally treated to produce small portions of ice cream, pastry, or catering products efficiently and safely.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a machine is designed to produce small quantities of ice cream products quickly, then productivity and customer service capability are improved, but the risk of product contamination increases due to more frequent handling and exposure
Solution Approach 1:
The patent employs disposable containers for both the basic preparation and the finished ice cream product. These single-use containers eliminate the need for repeated cleaning and handling of storage vessels, thereby maintaining high production speed for small portions while preventing contamination through the barrier of disposable packaging.
Solution Approach 2:
The invention extracts the basic preparation from its original storage container and transfers it directly to the processing container within the machine. This extraction process is designed to minimize exposure time and contact points, reducing contamination risk while enabling rapid production of customized small portions.
2Adaptability or versatility
If a machine allows customization of ice cream products according to customer specifications, then adaptability and customer satisfaction are improved, but device complexity increases due to multiple components and controls
Solution Approach 1:
The machine is segmented into distinct functional modules: a feed unit for storing basic preparation, a processing container for mixing and freezing, a stirrer for agitation, and a thermal treatment system for temperature control. Each module performs a specific function, allowing customization through simple operation of individual components rather than complex integrated controls.
Solution Approach 2:
The processing container serves multiple functions: it receives the basic preparation, accommodates the stirrer for mixing, and works with the thermal treatment system for freezing. This multi-functionality reduces the need for separate specialized components, simplifying the overall device structure while maintaining high adaptability for various ice cream formulations and customer preferences.
3Object-affected harmful factors
If a machine uses disposable containers for basic preparation, then product contamination risk is reduced, but loss of substance increases due to potential waste of the basic preparation
Solution Approach 1:
The basic preparation is portioned into disposable containers in advance, with each container holding a precise amount needed for a single serving. This preliminary portioning ensures that the entire contents of each disposable container are utilized in the ice cream production process, eliminating waste while maintaining the contamination prevention benefits of disposable packaging.
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 customized products with reduced contamination risk, optimizing food safety and operational efficiency by automating the production process and simplifying handling, thus ensuring high-quality products and reduced maintenance.
Implementation Method 1
a pressurized gaseous fluid injection device configured to inject the gaseous fluid into the container in such a way as to cause the basic preparation to be expelled from the container and transferred to the processing container
Implementation Method 2
a thermal treatment system, provided with at least one heat exchanger associated with the processing container, for exchanging heat with the container
Data Source
AI summary
A machine for making liquid and/or semi-liquid products for the ice cream, pastry or catering trade, including:a processing container forming a processing chamber for making an ice cream product;a stirrer mounted inside the processing chamber;a thermal treatment system provided with at least one heat exchanger associated with the processing container, for exchanging heat with the container;a feed unit including a container containing a basic preparation for an ice cream, pastry or catering product, and a pressurized gaseous fluid injection device configured to inject the gaseous fluid into the container in such a way as to cause the basic preparation to be expelled from the container and transferred to the processing container;a diluting liquid injection device for delivering a diluting liquid.