Ice Cream Machine Integrating Batch Freezing and Hygienic Dispensing
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Solution Overview
Problem
Existing ice cream making and dispensing machines lack simplicity, food safety, and ease of cleaning, requiring separate machines for production and display, and do not allow for practical and hygienic dispensing of ice cream.
Innovation Solution
A batch freezer-display unit with a refrigeration system, multiple containers, stirrers, and a dispensing scoop system that allows ice cream to be made, stored, and served in the same container, featuring a removable lid, annular flange for easy cleaning, and a control unit for temperature regulation, ensuring safe and efficient ice cream production and serving.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If separate machines are used for ice cream production and display, then food safety and functional specialization are improved, but device complexity and space requirements increase
Solution Approach 1:
The patent combines the batch freezer and refrigerated display cabinet into a single integrated machine. The batch freezer portion includes a freezing tub for making ice cream, while the refrigerated display cabinet portion provides storage and display space. This merging eliminates the need for two separate machines, reducing device complexity and space requirements while maintaining food safety through continuous refrigeration and controlled temperature zones.
Solution Approach 2:
The integrated machine performs multiple functions within a single device: it can freeze ice cream in the batch freezing tub, store finished products in the refrigerated display cabinet, and display them for serving. This multi-functionality resolves the contradiction by providing the specialization of separate machines while avoiding their complexity through unified design.
2Reliability
If traditional dispensing methods are used with separate scoops for each container, then food safety is improved by preventing mixing, but ease of operation and hygiene are worsened due to multiple scoops to clean
Solution Approach 1:
The patent extracts the scoop from the container system and makes it a separate, reusable tool. Instead of having scoops permanently attached to or dedicated to each container, a single scoop can be used across multiple containers. This extraction reduces the number of scoops that need to be cleaned and stored, improving ease of operation while maintaining food safety through proper sanitization protocols.
Solution Approach 2:
The design allows the scoop to be easily sanitized and reused by the operator without requiring complex cleaning mechanisms in the machine itself. The simplicity of the dispensing system enables self-service cleaning and maintenance, improving ease of operation while maintaining hygiene standards.
3Adaptability or versatility
If multiple containers are used for different flavors, then product variety is improved, but ease of cleaning increases due to more surfaces and components
Solution Approach 1:
The machine is segmented into distinct functional zones: the batch freezing tub for making ice cream, the refrigerated display cabinet for storage, and individual container slots for different flavors. This segmentation allows each zone to be cleaned independently, reducing the overall cleaning complexity despite supporting multiple flavors. The modular container design also facilitates easy removal and cleaning of individual flavor containers.
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 machine provides a safe, practical, and easy-to-clean solution for making, storing, and dispensing ice cream, maintaining hygienic conditions and allowing multiple flavors to be processed simultaneously, with controlled temperature storage and serving, reducing bacterial risk and operational complexity.
Implementation Method 1
a refrigeration system 4, operatively associated with the container 2 respectively for mixing the basic mixture and for cooling the basic mixture in such a way as to convert it into finished product
Implementation Method 2
a stirrer 3 and a refrigeration system 4, operatively associated with the container 2 respectively for mixing the basic mixture
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A machine (1) for making and dispensing liquid or semi-liquid products comprises, in combination: - a plane element (9) with an opening (9A) made in it; - at least one container (2) adapted to contain a basic mixture provided with an opening (5) and inserted in the opening (9A) of the plane element (9); - a stirrer (3) and a refrigeration system (4), operatively associated with the container (2) respectively for mixing the basic mixture and for cooling the basic mixture in such a way as to convert it into finished product; - a flange (10) which can be coupled to the plane element (9); - means (30) for coupling the flange (10) to the plane element (9); - a lid (7) movably connected to the flange (10) to close the opening (5) of the container (2) in use.