Planar Beverage Preparation System with Base-Region Fluid Discharge
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Solution Overview
Problem
Existing beverage preparation systems face challenges in minimizing constructive height for fluid circulation between supply and discharge recipients while maintaining efficient beverage preparation, particularly for aromatic beverages like coffee and tea, which can lead to premature cooling due to improper discharge directions and recipient placements.
Innovation Solution
A compact, planar-shaped beverage preparation system with first and second recipient placements configured to reduce overall height, featuring a fluid reservoir in flow connection with a pressurization device and a flow regulation element for controlled fluid discharge opposite to gravity, ensuring efficient fluid circulation and heat retention through a thermally conducting base and single-way valve system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the beverage discharge is performed in a direction opposite to gravity (through the base region), then the beverage quality is improved by reducing exposure to air and premature cooling, but the device height and complexity increase
Solution Approach 1:
The patent repositions the beverage discharge from a vertical downward path to a horizontal path through the base region, changing the discharge dimension from vertical to horizontal. This allows the beverage to be discharged through the base of the drinking recipient without increasing the overall device height, as the discharge occurs laterally rather than vertically through the full height of the apparatus.
Solution Approach 2:
Instead of discharging beverage from the top or side of the recipient, the system inverts the discharge approach by delivering fluid through the base region upward into the recipient. This reverse discharge path minimizes exposure to air and prevents premature cooling while maintaining a compact vertical profile.
2Volume of moving object
If the fluid reservoir and beverage preparation recipient are positioned at similar levels, then the configuration becomes more compact and planar, but the fluid circulation path becomes more complex
Solution Approach 1:
The patent employs a pressurization device connected to the fluid reservoir to create controlled fluid flow. By using pneumatic/hydraulic pressure differential, the system can move fluid horizontally between the reservoir and preparation recipient at similar elevation levels without requiring complex vertical piping or gravity-dependent flow paths, thus maintaining compact dimensions while managing circulation complexity through pressure control.
Solution Approach 2:
The base region serves as an intermediary space that facilitates fluid circulation between the reservoir and preparation recipient. By positioning both components at similar levels and using the base region as a shared horizontal plane for fluid distribution, the system simplifies the circulation path while maintaining compact overall dimensions.
3Ease of operation
If the beverage preparation recipient has a base region for fluid reception, then the discharge flow control is improved, but the recipient design complexity increases
Solution Approach 1:
The patent applies a flow regulation element specifically at the base region of the beverage preparation recipient where fluid discharge occurs. This localized control mechanism manages the discharge flow at the critical interface between fluid supply and beverage preparation, providing precise flow control without requiring complex mechanisms throughout the entire recipient structure.
Solution Approach 2:
The base region of the beverage preparation recipient is designed to receive and control fluid discharge autonomously through the flow regulation element. The structure enables self-regulated fluid distribution at the point of entry, simplifying the overall system by eliminating the need for external complex control mechanisms while maintaining ease of operation.
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 system achieves a more compact design with reduced height, minimizing heat loss and maintaining beverage quality by ensuring controlled fluid flow and heat retention, enhancing portability and ergonomic use while preventing contamination and dust accumulation.
Implementation Method 1
a pressurization device in flow connection with the fluid reservoir and with the fluid discharge element
Implementation Method 2
maintaining beverage quality by ensuring controlled fluid flow and heat retention
Data Source
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AI summary
The present invention discloses a system for preparing aromatic beverages, such as for example, tea, comprising an apparatus (1) presenting a top surface that comprises a recipient placement disposition (9) adapted for placing a preparation fluid recipient (11, 11'), and a service region adapted so that provides space for placing a plurality of drinking recipients (10, 10'), whereby said apparatus (1) presents a height (H) that is at least four time smaller than any of the other two characteristic dimensions (D2, D3) and the top surface extends devoid of any projection or cavity in an area at least approximately similar to the area of the base region and bigger than the area of the frontal, posterior and side surfaces.