Mixing Vessel Internal Baffles for Frozen Drink Slush Flow Control
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Solution Overview
Problem
Existing frozen drink makers face challenges in controlling slush flow within the mixing vessel, leading to potential blockages and waste due to slush sticking to the vessel instead of dispensing properly.
Innovation Solution
The implementation of one or more internal baffles within the mixing vessel, such as corner, side, and front baffles, to direct slush flow, prevent blockages, and reduce waste by ensuring slush is properly mixed and dispensed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If no internal baffles are used in the mixing vessel, then the device complexity is low, but slush flow cannot be controlled leading to blockages and waste
Solution Approach 1:
The mixing vessel is segmented into multiple zones using internal baffles (corner baffle, side baffle, front baffle) that divide the vessel chamber to control slush flow paths. This segmentation allows independent control of different flow regions, preventing blockages while maintaining manageable device complexity through modular baffle components.
Solution Approach 2:
Internal baffles serve as intermediary structures between the slush material and the vessel walls, directing flow patterns and preventing direct contact between slush and critical areas. These intermediary elements mediate the flow control function, improving reliability without requiring complex active control systems.
2Stability of the object's composition
If internal baffles are added to control slush flow, then mixing thoroughness improves, but the device complexity increases
Solution Approach 1:
Multiple baffles (corner, side, front) create segmented flow paths that force slush to follow specific trajectories, ensuring thorough mixing by preventing short-circuiting and dead zones. Each baffle segment contributes to overall mixing effectiveness while maintaining simple geometric forms.
Solution Approach 2:
The baffles incorporate curved surfaces and rounded edges that guide slush flow smoothly through the vessel chamber. The curved geometry of baffles and the cylindrical vessel chamber work together to create efficient flow patterns that enhance mixing thoroughness without creating sharp corners that could cause blockages.
3Reliability
If the vessel chamber is tall to prevent slush contact with top, then slush flow control improves, but the volume of the vessel increases
Solution Approach 1:
Instead of solving the flow control problem by increasing height (vertical dimension), the patent uses baffles to control flow in the horizontal plane. The baffles create two-dimensional flow patterns within a compact vertical space, preventing slush from reaching the top without requiring excessive vessel height.
Solution Approach 2:
The cylindrical vessel chamber with curved sidewalls and the curved surfaces of the baffles work together to create smooth flow paths that naturally guide slush away from the top of the vessel. The curved geometry enables effective flow control in a compact volume by utilizing radial and tangential flow components.
Data Source
AI summary
A mixing vessel for a frozen drink maker is described. The mixing vessel includes at least one curved sidewall defining a vessel chamber that is at least partly cylindrical configured to receive a drink product to be processed. The vessel chamber includes a front, a rear, a right side, a left side, a top, and a bottom, and the vessel chamber includes at least one asymmetric wall portion proximate to at least one of the front or the top of the vessel chamber. The at least one asymmetric wall portion is configured to promote slush flow within the vessel chamber.