Pasta Cooking Dispenser Nozzle Layout for Uniform Steam and Water Flow
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Solution Overview
Problem
Current cooking dispensers for pasta are unable to cook pasta quickly while ensuring homogeneous cooking and preserving its organoleptic qualities, particularly in the quick-service food field.
Innovation Solution
A dispenser with a nozzle body that supplies steam and hot water separately or simultaneously through multiple openings, optimizing cooking time and quality, and a lid that forms a sealed compartment to maintain overpressure, allowing for uniform distribution of steam and hot water around the pasta.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If steam is supplied through a single central nozzle, then the dispenser structure is simple, but the pasta cooking is not homogeneous
Solution Approach 1:
The single central steam nozzle is segmented into multiple nozzles arranged in a circular pattern around the central axis. This segmentation allows steam to be distributed from multiple directions simultaneously, ensuring homogeneous cooking of pasta while maintaining a relatively simple overall nozzle body structure that can be manufactured as a single piece.
2Productivity
If cooking is performed in an open environment, then the dispenser structure is simple, but cooking time is excessive and organoleptic qualities are not preserved
Solution Approach 1:
The container is equipped with a lid that is placed on the container before the cooking process begins. This preliminary action of closing the container creates a sealed environment that traps steam and heat, maintaining overpressure conditions throughout the cooking process. This eliminates the need for complex real-time pressure control mechanisms while achieving rapid and efficient pasta cooking.
3Manufacturing precision
If hot water is supplied from a single central point, then the dispenser structure is simple, but the pasta cooking is not homogeneous
Solution Approach 1:
The single central hot water supply is segmented into multiple hot water nozzles arranged in a circular pattern around the central axis, similar to the steam nozzle configuration. This segmentation enables hot water to be distributed from multiple directions simultaneously, ensuring homogeneous penetration and cooking of pasta throughout the container volume.
4Productivity
If steam and hot water are supplied simultaneously through separate nozzles, then cooking efficiency is improved, but the dispenser structure becomes complex
Solution Approach 1:
The steam nozzles and hot water nozzles are merged into a single integrated nozzle body structure with multiple openings arranged in concentric circular patterns. The steam nozzles are positioned in an inner circle while hot water nozzles are positioned in an outer circle, both sharing the same central axis. This merging allows simultaneous supply of steam and hot water from a single compact component, achieving high cooking efficiency without proportionally increasing structural complexity.
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 rapid and homogeneous cooking of pasta by uniformly distributing steam and hot water, maintaining the quality and flavor of the pasta.
Implementation Method 1
a first opening in fluidic communication with a steam supply channel
Implementation Method 2
at least a second opening in fluidic communication with a hot water supply channel
Implementation Method 3
where the overpressure of the steam can be maintained
Data Source
Figure 1
Figure 2~3
AI summary
A dispenser (5) of a machine for cooking a dose of pasta (P) in a container (3) has a nozzle body (13), which has at least a first opening (23) in fluidic communication with a steam supply channel (15) and at least a second opening (24) in fluidic communication with a hot water supply channel (16); and a lid (14) arranged around the nozzle body (13) and configured to close the container (3).