Milling-Rib Hand Blender Blade for Active Central-Zone Cutting
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Solution Overview
Problem
Conventional blade arrangements for hand blenders and jug blenders have a 'passive' central zone that is ineffective for cutting and comminution, as the cutting edges are angled such that they cannot penetrate solid food, requiring excessive force and time for processing.
Innovation Solution
A blade arrangement with a rotatable blade featuring a milling rib that extends from the hub to the cutting edge, creating a milling zone adjacent to the cutting zone, allowing for efficient milling and cutting of solid foods with reduced compressive force, and minimizing the passive central zone.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the cutting edges are angled out of the rotational plane to create cutting zones, then the cutting effectiveness is improved, but the central zone of the blade becomes passive and cannot process solids
Solution Approach 1:
The blade is segmented into distinct functional zones: angled cutters that create cutting zones for effective solid food processing, and a newly introduced milling rib that creates a milling zone. This segmentation allows each zone to perform its specific function optimally while collectively enlarging the active comminution area throughout the blade radius.
Solution Approach 2:
The milling rib extends axially from the blade surface, adding a third dimension (axial direction) to the traditionally two-dimensional cutting zones. This axial extension creates a milling zone that processes solids in a different orientation, effectively utilizing the central blade area that was previously passive.
2Device complexity
If the blade has a smooth central zone, then the blade structure is simple, but solids become clogged and cannot be processed efficiently
Solution Approach 1:
The blade structure is segmented into functional zones with the milling rib creating a distinct milling zone in the central area. This segmentation transforms the previously smooth, passive central zone into an active processing area that prevents food clogging while maintaining overall structural simplicity.
Solution Approach 2:
The blade is designed with multi-functionality: the angled cutters handle outer zone cutting while the milling rib handles central zone milling. This allows the single blade structure to process solids of various sizes and positions efficiently without requiring multiple separate components.
3Area of stationary object
If the cutting edges extend close to the shaft, then the active cutting zone is enlarged, but the cutting speed becomes too low to achieve cutting effect
Solution Approach 1:
The blade functionality is segmented by radius: outer zones use high-speed cutting edges for rapid cutting, while the central zone uses the milling rib for low-speed milling. This segmentation allows each zone to operate at optimal speeds for its specific location, maintaining high cutting speeds at the periphery while effectively processing food at the low-speed central area.
Solution Approach 2:
The processing mechanism changes parameters based on radial position: cutting speed decreases toward the center while milling action increases. The milling rib provides a different processing mechanism (milling versus cutting) that is effective at lower speeds, allowing the blade to maintain effectiveness across the entire radius despite varying linear speeds.
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 blade arrangement enables efficient cutting and comminution of solid foods with minimal effort, as the milling rib extends the active cutting zone, allowing for effective processing of larger pieces without clogging and easy cleaning.
Implementation Method 1
the blade has a milling rib which protrudes upwards from the blade in an axial direction and is oriented so as to produce a milling effect when rotating
Data Source
AI summary
A hand blender containing a blade arrangement for a domestic appliance for cutting and comminuting food containing a rotatable blade with a hub which lies at a center of rotation of the blade for receiving a shaft. The blade includes at least one cutter which extends radially and which has a cutting edge that lies on a front side in the rotational direction and defines a circular cutting zone when circulating. The blade also includes a milling rib which protrudes upwards from the blade in an axial direction and is oriented so as to produce a milling effect when circulating and defines a corresponding milling zone that extends from the hub to the cutting zone of the cutter.