Ice-Cream Rolling Spatula With Deflecting Protrusion
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Solution Overview
Problem
Existing methods for forming a roll of ice-cream are inefficient, requiring significant skill, time, and energy, with a high risk of human error and inconsistent results due to uncontrollable factors like temperature and product composition, leading to long preparation times and excessive freezing.
Innovation Solution
A spatula with a protrusion and a controlled cooling plane is used to spread and scrape a food product into a roll shape, where the spatula's design and the controlled temperature ensure consistent rolling by deflecting the scraped product forward, reducing preparation time and energy consumption.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a traditional spatula is used to scrape and form ice-cream rolls, then the process requires significant skill and time, but the formation of correctly rolled product is inconsistent and dependent on multiple uncontrollable factors
Solution Approach 1:
The deflecting protrusion acts as an intermediary element between the spatula blade and the ice-cream product. It automatically guides and deflects the scraped product forward to promote rolling, eliminating the need for operator skill in manual rolling manipulation while ensuring consistent roll formation.
Solution Approach 2:
The spatula design enables the ice-cream product to roll itself automatically through the action of the deflecting protrusion. The product's own movement during scraping is harnessed to create the rolling effect, eliminating the need for external manual manipulation or skill-based techniques.
2Use of energy by stationary object
If the cooling plane temperature is maintained at suitable levels using traditional methods, then more energy is consumed, but the desired rolling effect is not achieved
Solution Approach 1:
The invention changes the mechanical parameter of the spatula by adding the deflecting protrusion, which alters the interaction between the spatula and product. This mechanical modification enables proper rolling formation without requiring changes to the thermal parameter (cooling temperature), thus reducing energy consumption while maintaining product quality.
3Reliability
If visual observation is used to determine when whipping is complete, then the process is simple, but there is a high risk of human error and excessive freezing
Solution Approach 1:
The invention replaces the human visual observation system with a mechanical solution - the deflecting protrusion that automatically ensures proper rolling formation. This mechanical system provides reliable, consistent results without the variability of human judgment, while the streamlined process reduces preparation time by eliminating trial-and-error whipping.
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 spatula and method enable quick, repeatable, and energy-efficient formation of a correctly rolled ice-cream product with reduced human error, ensuring the product is rolled multiple times without excessive freezing.
Implementation Method 1
a quantity of food product in liquid or creamy state, comprising for example a basic preparation for ice-cream, is spread on a cooling work plane that is controlled at a desired temperature, for example of about −18° C., to give rise to a layer of product, changed into solid or pasty state
Data Source
AI summary
A spatula is disclosed that is used to implement a food preparation method having the object of forming a roll of ice-cream, in which a quantity of food product in liquid or creamy state, consisting of a basic preparation for ice-cream, is spread on a controlled cooling plane at a temperature of about −18° C., to form in a few seconds a layer of ice-cream, changed into solid or pasty state, which is subsequently scraped away by the spatula, the latter having an upper side from which a protrusion emerges that, during scraping, meets the scraped-away ice-cream and deflects the ice-cream, promoting the rolling up thereof.