Rotatable Mixing Chamber for Random Sauce Distribution in Frozen Confections
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Solution Overview
Problem
Existing methods for manufacturing frozen confections with sauces result in regular patterns, making products appear mass-produced rather than artisanal, and are not suitable for high-throughput industrial production, as they require manual processes or inefficient energy use.
Innovation Solution
A rotatable mixing chamber with integrated frozen confection and sauce inlets that rotates during the manufacturing process, creating turbulent vortices to distribute sauces randomly throughout the frozen confection, producing a marbled effect indicative of a hand-crafted product while allowing for high-throughput industrial production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If manual processes are used to combine frozen confection with sauce, then the sauce can be incorporated in a random, artisanal manner, but the process is time consuming and inappropriate for industrial manufacture
Solution Approach 1:
The mixing chamber is made rotatable to dynamically generate turbulent flow patterns that randomly distribute sauce throughout the frozen confection. The rotation creates varying flow conditions that prevent regular layering while maintaining random incorporation, resolving the contradiction between achieving artisanal random patterns and enabling industrial-scale production.
Solution Approach 2:
The patent replaces manual mechanical mixing with automated rotational mixing. The mixing chamber rotates to create turbulent vortices that automatically distribute sauce randomly, eliminating the need for time-consuming manual operations while maintaining the desired random pattern at industrial production speeds.
2Shape
If rotational extrusion is used to incorporate sauce throughout the frozen confection, then the sauce can be distributed randomly, but existing rotational methods produce regular patterns rather than random ones
Solution Approach 1:
The mixing chamber rotates during the filling process to create dynamic turbulent flow conditions. This rotation generates irregular vortices and eddies that randomly distribute sauce throughout the frozen confection, preventing the formation of regular layered patterns while achieving the desired random rippled structure.
Solution Approach 2:
The rotation of the mixing chamber creates turbulent flow patterns and vortices that act as a form of mechanical disturbance. This turbulence randomly mixes the sauce into the frozen confection, creating irregular rippled patterns rather than regular layers, thus resolving the contradiction between pattern regularity and random structure.
3Ease of manufacture
If sauce is placed only on top of the ice cream, then the manufacturing process is simple, but the product provides a limited eating experience and appears old-fashioned
Solution Approach 1:
The patent segments the sauce delivery system by providing multiple sauce inlets positioned at different locations within the mixing chamber. This allows different sauces to be incorporated at different stages and locations during the extrusion process, enabling product variety and enhanced appeal while maintaining a relatively simple manufacturing process.
Solution Approach 2:
The mixing chamber serves multiple functions: it mixes the frozen confection with sauce, distributes the sauce randomly throughout the product, and can accommodate multiple sauce inlets for different sauce types. This multi-functionality allows the system to create varied products with enhanced appeal while keeping the manufacturing process simple and integrated.
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 solution enables the production of frozen confections with sauces in a random, rippled manner, providing an artisanal appearance while improving efficiency and reducing energy consumption, suitable for industrial-scale manufacturing without issues of blockage or contamination.
Implementation Method 1
A rotatable mixing chamber with integrated frozen confection and sauce inlets that rotates during the manufacturing process, creating turbulent vortices to distribute sauces randomly throughout the frozen confection
Data Source
AI summary
The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confection; at least one sauce inlet connectable to a source of sauce; and an outlet, wherein the at least one sauce inlet is positioned between the at least one frozen confection inlet and the outlet, characterised in that the mixing chamber is rotatable. The present invention provides a process for producing frozen confectionery products, the process comprising: providing the foregoing apparatus; supplying a frozen confection to the at least one frozen confection inlet; supplying a sauce to the at least one sauce inlet; and extruding the frozen confection and sauce from the outlet, characterised in that the mixing chamber is rotated thereby to distribute the sauce randomly throughout the frozen confection.