Pizza Sauce Applicator with Computer-Controlled Rotating Tray
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Solution Overview
Problem
Existing methods for saucing pizza crusts, especially circular ones, are slow, inconsistent, and difficult for machines to perform accurately and efficiently, requiring skill and experience.
Innovation Solution
A machine with a central computer-controlled rotatable tray and manifold system that dispenses sauce onto pizza crusts of varying sizes by actuating pumps and selectively controlling fluid communication through the manifold's outlets, ensuring precise and consistent application.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If hand saucing is used, then flexibility and adaptability to different crust sizes are maintained, but productivity and consistency deteriorate
Solution Approach 1:
The patent implements a rotatable tray that can rotate at variable speeds controlled by a computer, allowing the system to adapt dynamically to different crust sizes. The rotation speed and degree are adjusted based on the specific crust dimensions, enabling both high productivity through automation and adaptability to various sizes.
Solution Approach 2:
The system changes operational parameters (rotation speed, sauce flow rate, dispensing timing) based on the detected crust size. The computer controls these parameters to optimize the saucing process for each specific crust diameter, maintaining adaptability while achieving consistent results at high speed.
2Manufacturing precision
If hand saucing is used, then skill-based precision is applied, but productivity and consistency deteriorate
Solution Approach 1:
The system incorporates sensors that detect crust size and position, providing feedback to the computer control system. This feedback loop enables real-time adjustments to maintain precise sauce application consistency while operating at high speeds, replacing human skill with automated sensing and control.
Solution Approach 2:
The patent replaces the manual mechanical skill of hand saucing with an automated system comprising pumps, manifolds with controlled outlets, and computer control. This substitution achieves both high productivity and consistent precision that cannot be reliably maintained by hand.
3Productivity
If machine saucing is used, then productivity is improved, but adaptability to different crust sizes and precision deteriorate
Solution Approach 1:
The patent designs a universal saucing system that can handle multiple crust sizes through a combination of rotatable tray with adjustable parameters and a manifold with multiple selectively controllable outlets. This multi-functional design allows the same machine to adapt to different crust diameters while maintaining high productivity.
Solution Approach 2:
The manifold is divided into multiple outlets that can be selectively activated based on crust size. This segmentation allows the system to engage only the necessary outlets for each specific crust diameter, providing adaptability while maintaining efficient high-speed operation.
4Productivity
If machine saucing is used, then productivity is improved, but manufacturing precision deteriorates
Solution Approach 1:
The computer-controlled system uses feedback from sensors detecting crust position and size to adjust sauce dispensing in real-time. This feedback mechanism ensures consistent sauce quantity application even at high speeds, overcoming the precision limitations of traditional high-speed mechanical systems.
Solution Approach 2:
The patent replaces mechanical precision mechanisms with computer-controlled pump and valve systems that can achieve precise sauce quantity control through electronic control. This substitution enables both high productivity and manufacturing precision that are difficult to achieve with purely mechanical systems.
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 consistent saucing of pizza crusts of different diameters, improving efficiency and reducing human error, making the process more profitable and scalable.
Implementation Method 1
one or more of multiple pumps may be actuated by the computer, based on the size of the crust, to impel sauce to a manifold and onto the crust
Data Source
AI summary
A pizza saucer having a housing in which components may be mounted. The housing includes a base having an upwardly facing deck, a neck that extends from the base to a head, and a manifold mounted to the head facing the deck. The housing contains at least one pump to convey pizza sauce from a source to the manifold, and a computer that controls a rotary prime mover in the base with a driveshaft extending through the deck to a tray drivingly linked to the driveshaft. An input, such as a touchscreen, is mounted to the head and faces the user during operation. With the touchscreen, the user may input the crust size. The computer actuates the pumps and the rotary prime mover, simultaneously causing the crust to rotate 360-370 degrees and the manifold to dispense sauce onto the crust until the crust is coated.