Milk Foaming Outlet Layout for Easier Cappuccino Cleaning
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Solution Overview
Problem
Existing coffee/espresso machines with milk froth generating devices face challenges in cleaning the outlet distributor with two outlet pipes, as milk residues can cake and be difficult to remove, requiring complex designs and manual disassembly for thorough cleaning.
Innovation Solution
A coffee/espresso machine design that integrates a milk froth generating device with a Venturi nozzle and Laval nozzle arrangement, where the nozzle opens directly into the distributor pipe, eliminating the need for separate milk foam supply lines and allowing for effective rinsing of the outlet distributor and nozzle arrangement using espresso, which is fed into a collecting vessel for cappuccino preparation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If separate milk foam supply lines are used to connect the milk froth generating device to the outlet distributor, then the milk foam can be delivered effectively, but the cleaning complexity increases and milk residues become difficult to remove
Solution Approach 1:
The patent combines the milk foam supply line with the espresso supply line by having both fluids flow through the same outlet distributor pipes. The milk froth generating device connects to the outlet distributor through the existing espresso inlet and outlet pipes, eliminating separate milk foam conduits. This merging of fluid pathways simplifies the overall structure and enables easier cleaning since a single rinse cycle can clear both milk and espresso residues from the common pathways.
2Ease of manufacture
If the outlet distributor has two outlet pipes angled downwards for easy cleaning, then cleaning is improved, but the device complexity increases due to additional components
Solution Approach 1:
The outlet distributor pipes serve multiple functions: they transport both espresso and milk foam, provide angled downward orientation for drainage and cleaning access, and enable sequential rinsing operations. The same physical structure that delivers beverages also facilitates cleaning by allowing rinse water to flow through the identical pathways, removing residues from all surfaces without requiring separate cleaning channels or 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
This design simplifies the cleaning process by allowing espresso to flush out milk residues, reducing operational complexity and production costs, while maintaining a compact and efficient crema formation mechanism.
Implementation Method 1
a Venturi nozzle (2) in a flow channel between a steam supply line (3) and a mixing and foaming chamber (4)
Implementation Method 2
a nozzle arrangement (22) following this in the direction of flow according to the Laval principle with a nozzle neck (24)
Data Source
Figure 1~1b
Figure 2
Figure 3
AI summary
The coffee or espresso machine has a milk foam generating device (1) for making cappuccino, where two outlet pipes (16,17) are connected to an espresso inlet (14) in fluid connection. A nozzle arrangement (22) of the milk foam generating device opens directly into a central connecting portion (15') of the distributor pipe (15).