Milk Foam Dispensing Vessel With Gravity-Fed Cup Transfer
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Solution Overview
Problem
Existing methods for preparing milk foam from milk powder require skilled operation and often result in the drink being consumed from the preparation vessel, lacking convenience and ease of use.
Innovation Solution
A method and device that utilize a preparation vessel with a lateral or downward spout, where hot water jets from a specially designed hot water shower head impinge on milk powder, creating milk foam that automatically flows into a collecting vessel, reducing operator skill requirements and enhancing safety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If manual steaming method is used to froth milk, then milk foam can be produced, but it requires skilled operation and is difficult to master
Solution Approach 1:
The system performs milk frothing automatically without requiring user skill. The control unit manages the entire process including heating, frothing, and dispensing, allowing the system to serve itself and eliminating the need for skilled manual operation.
Solution Approach 2:
The manual mechanical steaming process is replaced with an automated system using a frothing chamber and control unit. The mechanical action of manual steaming is substituted with an automated frothing mechanism that consistently produces reliable milk foam without requiring user expertise.
2Ease of operation
If drink is prepared in preparation vessel, then milk foam can be made, but the vessel must be manually handled and repositioned for consumption
Solution Approach 1:
The preparation vessel and collection vessel functions are merged into a single integrated system. The preparation vessel is positioned directly above the collection vessel, allowing the prepared milk foam to be automatically transferred to the collection vessel for consumption, eliminating manual handling and repositioning steps.
Solution Approach 2:
The collection vessel acts as an intermediary between the preparation vessel and the user. Milk foam is automatically transferred from the preparation vessel through the system to the collection vessel, which is positioned for direct consumption, eliminating the need for manual transfer and reducing time loss.
3Productivity
If hot water channels are directed downwards with twist, then milk powder mixes rapidly and foams simultaneously, but device complexity increases
Solution Approach 1:
The hot water channels serve multiple functions: they heat the milk powder, create turbulent mixing through their twisted configuration, and generate foam simultaneously. This multi-functionality achieves rapid mixing and foaming without requiring separate mechanisms, thereby limiting the increase in device complexity.
Solution Approach 2:
The hot water channels are designed with specific geometric parameters (twist angle, direction, configuration) that transform the water flow characteristics. These parameter changes enable the water to rapidly mix with milk powder and simultaneously generate foam, achieving high productivity through optimized flow parameters rather than complex additional components.
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 the production of high-quality milk foam or beverage that can be easily transferred to a separate container, maintaining taste quality and simplifying the preparation process without requiring manual handling or repositioning of vessels.
Implementation Method 1
air is also entrained with the water jets, with which the beverage that is being formed, in particular hot chocolate, can be frothed up
Implementation Method 2
The jets of liquid flowing out of the nozzles impinge on an area on or near the inner wall of the vessel... produce jets of water which hit the powder material at the bottom of the vessel in such a way that it is set in a whirling motion
Implementation Method 3
A spout running laterally and/or downwards... from which the prepared milk foam or the prepared drink flows over into the collecting vessel
Data Source
Figure 1~3
Figure 4~7
Figure 8a~9
AI summary
According to a method for preparing and dispensing milk foam or a drink made of powdered milk or self-dissolving drink preparation powder, improved milk foam not directly consumed from a preparation vessel (6) is intended to be foamed easily. To this end, at least one hot water stream (2a) is applied to the milk powder or drink preparation powder in the above open or opened preparation vessel (6), in particular a foaming vessel, said hot water stream flowing out of a hot water channel under hot water pressure. The preparation vessel (6) is fixed. The milk foam (22) or drink so prepared in the preparation vessel automatically flows, i.e. merely by way of the effect of the hot water stream and the force of gravity, from the preparation vessel (6) through a laterally and/or downwardly led discharge of the preparation vessel or through an outlet spout to a collection vessel (4), preferably a cup or a glass.