Ice Maker Ozonated Water Sanitation for Sealed Foodzone Protection
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Solution Overview
Problem
Commercial ice makers face challenges in maintaining a sanitary foodzone due to ingress of airborne particles and microorganisms, despite sealing and pressurization efforts, and existing cleaning protocols are insufficient to meet stringent cleanliness requirements, especially in high-risk environments like hospitals.
Innovation Solution
An automated sanitizing system for ice makers that uses ozonated water, generated by an ozone generator, to sanitize the foodzone and ice production surfaces, maintaining a sanitary state without disrupting the sealing or pressurization mechanisms, ensuring effective coverage and removal of contaminants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If the foodzone is sealed and held under positive pressure to protect against airborne contaminants, then protection against contamination is improved, but the ability to clean and sanitize the foodzone is worsened due to disruption of sealing and pressurization mechanisms
Solution Approach 1:
Ozonated water serves as an intermediary sanitizing agent that can be introduced into the sealed foodzone without compromising the sealing or pressurization mechanisms. The ozonated water system allows sanitation to occur within the closed environment, mediating between the need for protection and the need for cleaning.
Solution Approach 2:
The system changes the chemical parameter of water by ozonating it, creating a sanitizing solution that can effectively clean surfaces and kill microorganisms within the sealed foodzone. This parameter change allows the water to perform dual functions: maintaining sanitation while preserving the sealed environment.
2Ease of operation
If standard cleaning protocols are used to maintain sanitation, then ease of operation is improved, but the level of sanitation is worsened and insufficient to meet stringent cleanliness requirements
Solution Approach 1:
Ozone is a strong oxidant that is introduced into the water to create ozonated water. This strong oxidizing agent provides superior sanitizing capability compared to standard cleaning protocols, effectively killing microorganisms and removing contaminants while maintaining ease of operation through automated delivery.
Solution Approach 2:
The ozonated water system is designed to automatically sanitize the foodzone without requiring manual intervention to open or disassemble components. The system serves itself by circulating ozonated water through the sealed environment, maintaining high sanitation levels while preserving operational simplicity.
3Object-generated harmful factors
If the foodzone is opened for cleaning, then the ability to remove contaminants is improved, but the protection against airborne contaminants is worsened due to disruption of sealing and pressurization
Solution Approach 1:
Ozonated water acts as an intermediary that enables contaminant removal within the sealed foodzone. Instead of opening the foodzone, the ozonated water mediates the cleaning process by chemically reacting with and removing contaminants while the sealing remains intact, preserving protection against airborne contaminants.
4Productivity
If periodic manual cleaning is performed, then maintenance effort is reduced, but sanitation effectiveness is worsened due to insufficient cleaning frequency and thoroughness
Solution Approach 1:
The ozonated water system provides continuous or frequent automated sanitation cycles within the sealed foodzone, replacing periodic manual cleaning. This continuous action ensures thorough and consistent sanitation effectiveness while maintaining high productivity by eliminating the need for manual intervention and associated downtime.
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 effectively sanitizes the foodzone and ice surfaces, maintaining a sanitary condition without opening the unit, ensuring the protection against airborne contaminants and reducing the risk of microorganism growth, thus addressing the limitations of traditional cleaning methods.
Implementation Method 1
an ozonated water source in communication with a water sump
Implementation Method 2
uses ozonated water, generated by an ozone generator, to sanitize the foodzone and ice production surfaces
Data Source
AI summary
An ice maker includes an ice making unit comprising an evaporator connected to a refrigeration system, an ice holding bin, a sump, a pump, a drain valve, an ozonated water source, and a controller. The controller activates the ozonated water source supplying a first volume of ozonated water to the sump, thereafter activates the pump to circulate the first volume of ozonated water from the sump to the ice making unit, once a predetermined sterilization time has been reached, the controller turns off the pump and drains the first volume of ozonated water from the sump. The controller initiates an ice making mode, and activates the ozonated water source to supply a second volume of ozonated water to the sump, thereafter activates the pump to circulate the second volume of ozonated water from the sump to the ice making unit forming ozonated ice on the evaporator, and initiates an ice harvest mode to remove the ozonated ice from the evaporator and delivers it to the ice holding bin.