Machine for making ice cream
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Solution Overview
Problem
Existing ice cream production methods lack simplicity and flexibility for making small quantities, and they often pose risks of product contamination, which compromises food safety.
Innovation Solution
A batch freezing unit with a processing container, stirrer, thermal treatment system, and a system for receiving and housing capsules containing concentrated ice cream preparations, along with a device for injecting dilution liquids, allowing for on-demand production of small ice cream quantities while minimizing handling and contamination risks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If traditional ice cream production methods are used, then production capacity is sufficient for large quantities, but the complexity of operation increases and contamination risks arise
Solution Approach 1:
The invention divides the ice cream production system into modular components: individual capsules containing concentrated preparation, a receiving device for multiple capsules, a processing container for mixing and freezing, and dispensing means. This segmentation allows simple operation with individual capsules while maintaining scalability for different production quantities.
Solution Approach 2:
The invention uses disposable capsules containing concentrated ice cream preparation. Each capsule is a single-use component that is inserted into the receiving device, used once, and then discarded. This eliminates the need for complex cleaning and sterilization procedures, greatly simplifying operation and reducing contamination risks.
2Reliability
If traditional production methods are used, then food safety maintenance is difficult, but switching to capsule-based systems increases device complexity
Solution Approach 1:
The disposable capsule system ensures food safety by providing a sealed, single-use container for the concentrated preparation. Each capsule is hermetically sealed until use, preventing contamination during storage and handling. After use, the capsule is discarded, eliminating cross-contamination risks between batches.
Solution Approach 2:
The invention extracts the preparation from bulk storage containers and places it into individual sealed capsules. This extraction isolates the preparation from potential contamination sources in the environment and in previous batches, maintaining food safety while using a relatively simple capsule handling system.
3Productivity
If bulk production is used, then production efficiency is high, but the ability to produce small quantities on demand is reduced
Solution Approach 1:
The receiving device is designed to accept multiple capsules simultaneously, and the processing container can handle different numbers of capsules based on demand. This segmentation allows the system to produce small quantities using one or two capsules or large quantities using multiple capsules, providing both speed and flexibility.
Solution Approach 2:
The system dynamically adapts to production requirements by allowing the operator to insert the appropriate number of capsules into the receiving device based on customer demand. The processing container then processes whatever quantity is present, enabling rapid adjustment between small and large production quantities without changing the fundamental system.
4Ease of manufacture
If conventional mixing systems are used, then mixing capability is sufficient, but cleaning and maintenance complexity increases
Solution Approach 1:
The disposable capsules eliminate the need for complex cleaning procedures. The concentrated preparation is sealed in the capsule until use, preventing contact with the external environment and the mixing system. After use, only the processing container needs simple cleaning, not the preparation storage and handling systems.
Solution Approach 2:
The invention extracts the preparation from bulk containers and delivers it through sealed capsules directly to the processing container. This extraction eliminates the need for complex piping, pumps, and cleaning systems that would be required to handle bulk preparations, simplifying both the mixing system and its maintenance.
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 quick, contamination-free production of small ice cream quantities, ensuring high food safety and quality, with easy cleaning and reduced environmental impact and maintenance.
Implementation Method 1
a thermal treatment system (for cooling), not illustrated, provided with at least one heat exchanger associated with the processing container 3, for exchanging heat therewith
Implementation Method 2
a stirrer 5 mounted inside the processing chamber 4 (not illustrated and schematically indicated in the accompanying drawings)
Data Source
Figure 1
Figure 2
AI summary
An ice cream machine for making ice cream, comprising: - a processing container (3) forming a processing chamber (4) for making an ice cream-type product; - a stirrer (5) mounted inside the processing chamber (4); - a cooling system, provided with at least one heat exchanger associated with the processing container (3), for exchanging heat therewith; - a device (9) for receiving and housing a capsule (2) containing a basic preparation; - a device (11) for transferring the basic preparation from the capsule (2) to the processing container (3); - a device (12) for injecting a dilution liquid, associated with the receiving and housing device (9) or with the device (11) for transferring the preparation or with the processing container (3); - dispensing means (6), connected to the processing chamber (4) for delivering the ice cream-type product to the outside.