Process and system for managing water in a food preparation sink
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing food preparation sink systems face challenges in effectively controlling and verifying the prevention of cross-contamination and bacterial growth, as current methods either fail to kill all pathogenic bacteria without altering the food's quality or pose safety hazards due to the use of aggressive treatments.
Innovation Solution
A system comprising a sanitizer optimized for food preparation sink water, a delivery system for premeasured sanitizer application, and a verification element to ensure the sanitizer maintains effective chlorine levels and pH, using adjuvants like diols or polyols to stabilize pH and enhance lethality, while minimizing chemical reactions that harm food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If very hot water is used to kill all bacteria, then pathogen control is improved, but worker safety deteriorates due to scalding hazard and food quality deteriorates as the product becomes scalded and cooked
Solution Approach 1:
The patent changes the parameter of water temperature from very hot (which causes scalding) to a controlled temperature range that is effective for pathogen control while maintaining worker safety and food quality. This involves optimizing temperature as a critical parameter to achieve the desired balance between sanitation and product integrity
Solution Approach 2:
The patent introduces chemical sanitizers as intermediary substances that mediate between the water and the pathogens. These sanitizers provide the necessary pathogen-killing effect without requiring extreme temperatures, thus avoiding scalding hazards while maintaining effective sanitation
2Reliability
If aggressive chemical treatments are used to kill all bacteria, then pathogen control is improved, but food quality deteriorates due to chemical burning or wilting
Solution Approach 1:
The patent optimizes the concentration and type of chemical sanitizers to achieve effective pathogen control while preventing chemical burning or wilting of food products. This involves carefully controlling chemical parameters such as concentration, contact time, and pH to balance sanitation effectiveness with food quality preservation
Solution Approach 2:
The patent applies a controlled amount of chemical sanitizer that is sufficient to control pathogens without excessive application that would cause chemical burning. This involves using the minimum effective concentration needed to achieve pathogen control while avoiding over-treatment that would damage the food product
3Ease of operation
If standard sanitizer delivery systems are used, then simplicity is maintained, but verification of effective sanitizer levels becomes difficult
Solution Approach 1:
The patent incorporates verification mechanisms that provide feedback on sanitizer effectiveness, such as test strips or measurement devices that allow operators to verify sanitizer levels and pH. This feedback loop ensures that the simple delivery system maintains effective sanitizer concentrations without requiring complex monitoring infrastructure
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 effectively manages water in food preparation sinks to prevent bacterial growth and cross-contamination, ensuring food safety by maintaining optimal sanitizer concentrations and pH levels, thereby balancing pathogen control with food quality.
Implementation Method 1
the sanitizer includes chlorine, wherein a pH of the water is between 4 and 6 with a free chlorine concentration of at least 2 ppm
Implementation Method 2
with a buffer system to stabilize the pH between 4 and 6
Implementation Method 3
a verification element that is configured to be added to the water load in the food preparation sink and indicate that the water in the food preparation sink is not promoting growth or spread of bacteria
Data Source
AI summary
A method and system for managing water in a food preparation sink is provided. The system includes a sanitizer comprising a chemistry optimized for a food preparation sink water load, a delivery system configured to transport and deliver the sanitizer to the food preparation sink; and a verification element that is configured to be added to the water load in the food preparation sink and indicate when the water in the food preparation sink is not promoting growth or spread of bacteria.