Solid Gel Cleaning Agent Liquefaction for Commercial Cooking Equipment
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Commercial cooking appliances, especially those using water and/or steam, face challenges in cleaning their internal line systems due to the limitations of existing alkaline cleaning agents, such as breakage of tablets, inconsistent solubility, and the risk of skin and eye contact, leading to inadequate cleaning and safety concerns.
Innovation Solution
A method utilizing a container with a solid, cut-resistant gel cleaning agent that liquefies using heat or a solvent, allowing for controlled release without manual dosing, reducing the risk of spills and skin contact, and integrating with the appliance's line system for efficient cleaning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If tablets or melting blocks are used for cleaning, then dosing precision and ease of handling are improved, but the cleaning agent may break, dissolve inconsistently, or leave residues that affect rinse aid effectiveness
Solution Approach 1:
The invention changes the physical state of the cleaning agent from solid tablets to liquid form, and controls its release through temperature-dependent viscosity changes. The cleaning agent is stored as a viscous liquid at room temperature and released as a liquid at elevated temperatures, eliminating solubility inconsistency issues while maintaining precise dosing through controlled release mechanisms
Solution Approach 2:
The cleaning agent utilizes phase transition between viscous liquid state at room temperature and flowing liquid state at elevated temperatures. This phase transition enables the agent to remain stable during storage and transport while ensuring complete and consistent release during the cleaning cycle, preventing both premature dissolution and incomplete release
2Productivity
If highly alkaline cleaning agents are used, then cleaning effectiveness is improved, but the risk of skin and eye contact increases
Solution Approach 1:
The system introduces an intermediary containment mechanism where the cleaning agent is stored in a sealed container and released through a controlled delivery system. This intermediary structure prevents direct contact between the user and the highly alkaline cleaning agent while ensuring effective delivery to the cleaning surfaces
Solution Approach 2:
The cleaning agent system is designed to be self-contained and automatically released during the cleaning cycle without requiring manual handling. The system activates the release mechanism automatically, eliminating the need for users to directly handle or dose the cleaning agent, thus preventing skin and eye contact while maintaining cleaning effectiveness
3Adaptability or versatility
If manual dosing of cleaning agents is performed, then flexibility in dosing is improved, but the risk of spillage and splashing increases
Solution Approach 1:
The system automatically doses and releases the cleaning agent through an integrated delivery mechanism, eliminating the need for manual dosing operations. The controlled release system ensures precise delivery of the required amount while containing the highly alkaline agent throughout the process, preventing spillage and splashing hazards
Solution Approach 2:
An automated delivery system acts as an intermediary between the storage container and the cleaning application point. This intermediary mechanism controls the release and transfer of the cleaning agent, providing dosing flexibility through programmable release amounts while eliminating direct user handling that causes spillage and splashing
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 method ensures effective cleaning of commercial cooking appliances with reduced effort and cost, while minimizing user exposure to cleaning agents and allowing for variable chemical compositions, ensuring thorough hygiene and efficient operation.
Implementation Method 1
The solid cleaning agent is liquefied using heat and/or a solvent (preferably water and/or steam) to produce a liquefied cleaning agent
Implementation Method 2
The solid cleaning agent is liquefied using heat and/or a solvent (preferably water and/or steam) to produce a liquefied cleaning agent
Implementation Method 3
the liquefied cleaning agent is able to escape from the container when the open container is in an upside-down position
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
The present invention relates to a method of cleaning a piece of commercial cooking equipment (100, 100'), in which a vessel (B, B') containing a solid cleaning composition (1R), especially a solid gel, is admitted into a connection unit (101, 102) of the piece of commercial cooking equipment (100, 100') and, in the cleaning operation, the solid cleaning composition (1R) is liquefied to produce a liquefied cleaning composition in the vessel (B, B') with the aid of heat and/or a solvent, preferably water and/or water vapour. The invention further relates to the use of a vessel (B, B') containing a solid cleaning composition (1R) for cleaning a piece of commercial cooking equipment (100, 100'). Finally, the present invention relates to a corresponding vessel (B, B') containing a solid cleaning composition (1R) for cleaning commercial cooking equipment.