Nut Butter Grinding Nozzle Design to Prevent Drips

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Solution Overview

Problem

Conventional grinding dispenser systems for viscous food products, such as nut butter, require pre-processed nuts, produce exposed paste streams that are unsanitary, and result in residue drips after use, which can lead to contamination and product loss.

Innovation Solution

The system incorporates an over-center cutout for processing whole nuts, a flexible nozzle with a valve to seal off residue drips, and a variable frequency drive motor for efficient grinding, along with a pivoting shutter and manual texture adjustment features to improve operation and hygiene.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If conventional grinding dispenser systems are used, then pre-processed nuts can be ground into nut butter, but the systems cannot process whole nuts

Engineering Contradiction:

Improvecapability to process whole nutsVSAvoidstructure complexity

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The auger is segmented with a cutout portion that creates discrete processing zones, allowing whole nuts to be captured and ground individually while maintaining the overall auger structure for continuous operation

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The cutout portion acts as an intermediary structure between the auger and the product, capturing whole nuts and facilitating their processing without requiring changes to the entire grinding system

Inventive Principle:

Principle #24Intermediary (Mediator)

2Reliability

If conventional dispensing systems dispense viscous paste, then product can be delivered to consumers, but exposed paste streams create sanitary issues

Engineering Contradiction:

Improvesanitary safetyVSAvoidoutlet structure complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

A flexible nozzle is introduced at the outlet to cover and contain the viscous paste stream, preventing environmental contamination while allowing the paste to flow through the flexible material to the consumer

Inventive Principle:

Principle #30Flexible shells and thin films

Solution Approach 2:

The flexible nozzle serves as an intermediary barrier between the paste and the environment, allowing product delivery while maintaining sanitary separation

Inventive Principle:

Principle #24Intermediary (Mediator)

3Loss of substance

If conventional systems dispense viscous food paste, then product can be delivered, but residue drips occur after dispensing ceases

Engineering Contradiction:

Improveproduct loss from drippingVSAvoidnozzle structure complexity

Core Design Contradiction:

Loss of substanceVSDevice complexity

Solution Approach 1:

The nozzle is designed with dynamic flexibility, allowing it to change shape from an open dispensing state to a closed sealing state, automatically preventing residue drips after dispensing ceases without requiring additional mechanical components

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The flexible nozzle self-seals through its inherent elasticity when dispensing pressure is released, automatically preventing residue drips without requiring external control mechanisms

Inventive Principle:

Principle #25Self-service

4Force

If a larger motor is used for grinding, then more torque is available for processing, but the overall footprint increases

Engineering Contradiction:

Improvegrinding torqueVSAvoidmotor size

Core Design Contradiction:

ForceVSVolume of moving object

Solution Approach 1:

The motor operating parameters are optimized to deliver high torque at lower speeds, allowing a smaller motor to achieve the required grinding force without increasing footprint

Inventive Principle:

Principle #35Parameter changes

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 processing of whole nuts, reduces sanitary issues by covering the paste stream and preventing residue drips, and enhances efficiency and ease of use with adjustable texture and motor performance.

Implementation Method 1

a flexible nozzle with a valve configured to seal off residue drips

Methodology Applied

Scientific EffectElasticity: Elasticity

Implementation Method 2

a variable frequency driven (VFD), 3 phase motor, that provides higher torque with a volumetrically smaller motor

Methodology Applied

Scientific EffectElectromagnetic induction: Electromagnetic Induction

Implementation Method 3

a transport device and a milling device... The transport device may be a rotatable auger which is coupled to the power source

Methodology Applied

Scientific EffectMechanical force: Mechanical Force

Implementation Method 4

a milling device... processing the particulate food product into a pressurized supply flow of viscous food paste

Methodology Applied

Scientific EffectShear stress: Shear Stress

Data Source

PatentUS11904323B2Viscous food product grinding and dispensing system

Publication Date: 2024.02.20 RETAIL SPACE SOLUTIONS LLC

AI summary

A viscous food product dispensing system having a transport section for receiving a particulate food product from a bin, an auger for processing and conveying the received particulate food product from the transport section into an outlet adapter via one or more flutes, a milling device housed in the outlet adapter, and a discharge nozzle in the outlet adapter that pinches off the viscous food product created by the milling device. The auger has a unique design that allows it to engage and break whole nuts.