Milk emulsifying device with a Venturi effect and a production method of hot milk with and without froth using the device
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Solution Overview
Problem
Milk emulsifying devices typically produce hot milk without froth at a lower temperature than hot milk with froth due to the Venturi effect, which limits the final temperature to around 60-70°C, as the steam flow affects milk aspiration and temperature.
Innovation Solution
A milk emulsifying device with a single or dual mixing chambers using Venturi effect, connected to steam, milk, and air aspirating channels, featuring reconfigurable outflow sections to maintain consistent milk aspiration and temperature between frothed and non-frothed milk production, ensuring equal temperature in both dispensing configurations without altering steam flow or heating means.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the steam flow is supplied to create depression in the mixing chamber for aspirating milk by Venturi effect, then the milk aspiration flow increases, but the final temperature of the milk decreases
Solution Approach 1:
The invention divides the single mixing chamber into two separate mixing chambers: a first mixing chamber for producing hot milk with froth (with air aspirating channel) and a second mixing chamber for producing hot milk without froth (without air aspirating channel). This segmentation allows independent optimization of each chamber's outflow section size, resolving the temperature-flow contradiction by providing dedicated pathways for different milk preparation needs
Solution Approach 2:
The invention applies different outflow section sizes to different mixing chambers based on their specific functions. The first mixing chamber (with froth) has a smaller outflow section while the second mixing chamber (without froth) has a larger outflow section. This local differentiation allows each chamber to maintain optimal milk aspiration flow and temperature characteristics specific to its intended milk preparation type
2Adaptability or versatility
If the check valve is opened to allow air aspiration for froth production, then hot milk with froth is produced, but the dispensing cycle time is equal to and does not improve upon hot milk without froth production
Solution Approach 1:
The invention segments the milk preparation system into two independent pathways with separate mixing chambers, allowing simultaneous optimization of both froth and non-froth milk production processes without one compromising the other's efficiency
Solution Approach 2:
The invention makes the outflow section size dynamic and adaptable to different operational modes by providing reconfigurable means that can switch between different outflow section configurations, allowing the system to optimize performance for either froth or non-froth milk production as needed
3Device complexity
If a single mixing chamber is used for both froth and non-froth milk production, then device complexity is reduced, but the temperature of hot milk without froth cannot be maintained above 60-70°C
Solution Approach 1:
The invention divides the single mixing chamber into two separate mixing chambers, each optimized for specific milk preparation requirements. The second mixing chamber (for non-froth milk) is specifically designed with a larger outflow section to maintain higher temperatures above 60-70°C, while the first mixing chamber (for froth milk) has a smaller outflow section for its specific needs
Solution Approach 2:
The invention applies different outflow section characteristics to different mixing chambers based on their specific functions. The second mixing chamber has a larger outflow section specifically tailored for maintaining high temperature non-froth milk, creating local optimization that addresses the temperature limitation of the single-chamber design
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 device achieves hot milk with or without froth at substantially the same temperature by adjusting the milk outflow section size, maintaining consistent milk aspiration and temperature, thus optimizing the production of milk-based drinks.
Implementation Method 1
a single mixing chamber operating by Venturi effect, connected to a single steam inflow channel, to a single milk aspirating channel by Venturi effect, to a single air aspirating channel by Venturi effect
Data Source
AI summary
The production method of hot milk with or without froth, with a Venturi effect emulsifying device suitable for sending, into a mixing chamber, a flow of steam so as to aspirate, by Venturi effect, milk and air or only milk, comprises a production cycle of hot milk with froth and a production cycle of hot milk without froth being carried out by supplying an equal flow of steam of equal duration into a mixing chamber having equal volume, equal conformation and equal inlet section of the milk but a different outflow section of the milk.