Method for optimized cleaning of an infusion chamber of a coffee machine
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Solution Overview
Problem
The existing cleaning process for the brewing chamber of automatic coffee machines is lengthy and energy-consuming, particularly during the evaporation of residual water, which affects efficiency and energy usage.
Innovation Solution
A method that includes controlling the fluid distribution valve to evacuate residual water from the infusion chamber without consuming energy, utilizing a draining position to connect the chamber to a fluid recovery device, and optimizing water injection and piston positions to ensure effective cleaning with minimal water usage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If residual water is evaporated from the infusion chamber using the heating element, then the infusion chamber is cleaned, but the cleaning cycle duration becomes long and electrical energy is consumed
Solution Approach 1:
Instead of removing water through evaporation (thermal removal), the patent inverts the approach by using gravity-driven drainage to evacuate water from the infusion chamber. The fluid distribution valve is controlled to connect the infusion chamber to the fluid recovery/evacuation device, allowing water to drain naturally without energy consumption.
Solution Approach 2:
The patent replaces the thermal field (heating element for evaporation) with a mechanical field (fluid distribution valve control system). By using the valve to redirect water flow to a recovery tank, the system eliminates the need for thermal energy input during the water removal phase of cleaning.
2Reliability
If residual water is evaporated from the infusion chamber using the heating element, then the infusion chamber is cleaned, but electrical energy consumption increases
Solution Approach 1:
Instead of removing water through evaporation (thermal removal), the patent inverts the approach by using gravity-driven drainage to evacuate water from the infusion chamber. The fluid distribution valve is controlled to connect the infusion chamber to the fluid recovery/evacuation device, allowing water to drain naturally without energy consumption.
Solution Approach 2:
The patent replaces the thermal field (heating element for evaporation) with a mechanical field (fluid distribution valve control system). By using the valve to redirect water flow to a recovery tank, the system eliminates the need for thermal energy input during the water removal phase of cleaning.
3Reliability
If a large volume of water is injected into the infusion chamber for cleaning, then cleaning effectiveness is improved, but water consumption increases
Solution Approach 1:
The patent implements a fluid recovery system where water that has contacted the infusion chamber during cleaning is not discarded but recovered. The fluid distribution valve redirects this used water to a recovery tank, allowing it to be reused in subsequent brewing operations, thereby reducing overall water consumption while maintaining cleaning effectiveness.
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
This method significantly reduces the cleaning cycle duration and energy consumption while maintaining effective cleanliness, allowing for quick and economical maintenance of the brewing chamber.
Implementation Method 1
a boiler (16) arranged under the infusion chamber (12) and comprising a heating element (25)
Implementation Method 2
a fluid distribution valve (30) comprising at least one position for supplying water to the infusion chamber (12) and one position for draining the infusion chamber (12)
Implementation Method 3
c) injecting a volume of water V1 through the water supply conduit (26) into the infusion chamber (12)
Implementation Method 4
a presser piston (14) movable between a high withdrawal position and a low tamping position in which the presser piston (14) is arranged in the infusion chamber (12) to tamp the ground coffee and form a cake of ground coffee
Data Source
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AI summary
The invention relates to a method for cleaning a brewing chamber (12) of an automatic coffee machine comprising a brewing device (10) which includes the brewing chamber (12) and a water supply conduit (26) for the brewing chamber (12), the brewing device (12) comprising a fluid distribution valve (30) having at least one position for supplying water to the brewing chamber (12) and one position for draining the brewing chamber (12), the method comprising at least the steps: b) operating the fluid distribution valve (30) in the position for supplying water to the brewing chamber (12); c) injecting a volume of water V1 through the water supply conduit (26) into the brewing chamber (12). According to the invention, said method comprises, after step c), a step d) consisting of: d) operating the fluid distribution valve (30) in the infusion chamber drain position (12).