Steam Nozzle Mixing Group for Instant Hot Food Preparation

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Solution Overview

Problem

Existing methods for preparing high-quality hot mixtures like chocolate and panna cotta are semi-manual, requiring manual mixing and heating, which is labor-intensive and inefficient, and existing machines either require substantial pre-prepared ingredients or have issues with residue buildup and cleaning.

Innovation Solution

An automatic group and machine that can instantly prepare hot mixtures by grinding, mixing, and heating liquid food substances, with a nozzle system that allows independent control of mixing and vapor dispensing, enabling fully automatic operation and easy cleaning.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If manual mixing and heating procedures are used, then flexibility in preparation is maintained, but labor intensity and time consumption increase

Engineering Contradiction:

Improvepreparation flexibilityVSAvoidpreparation efficiency

Core Design Contradiction:

Ease of operationVSProductivity

Solution Approach 1:

The system performs mixing and heating operations automatically without requiring continuous manual intervention. The worker simply adds ingredients to the container, and the system autonomously executes the preparation process, eliminating the need for manual stirring and monitoring while maintaining preparation flexibility.

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

Manual mixing operations are replaced by an automatic mixing mechanism within the container, and manual heating monitoring is replaced by an automated heating system. This substitution transforms the semi-manual process into a fully automated one, significantly improving productivity while maintaining operational simplicity.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Productivity

If pre-prepared mixtures are dispensed from machines, then productivity increases, but product quality deteriorates and cleaning becomes difficult

Engineering Contradiction:

Improvedispensing speedVSAvoidproduct quality

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The system separates the preparation function from the dispensing function. Instead of preparing large batches in advance and storing them in ducts, the system prepares mixtures instantly in a container at the point of use. This segmentation eliminates quality degradation from storage while maintaining high dispensing speed.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The container serves as an intermediary between ingredient storage and final dispensing. Ingredients are mixed and heated in the container, which acts as a temporary holding and processing chamber, ensuring fresh preparation without requiring complex internal duct systems that are difficult to clean.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Use of energy by moving object

If vapor heating is applied to pre-prepared mixtures in ducts, then heating efficiency improves, but residue buildup and cleaning difficulty increase

Engineering Contradiction:

Improveheating efficiencyVSAvoidcleaning accessibility

Core Design Contradiction:

Use of energy by moving objectVSEase of manufacture

Solution Approach 1:

The heating process is extracted from the internal duct system and relocated to the open container. Vapor heating is applied directly to the mixture in the container rather than through enclosed ducts, maintaining heating efficiency while eliminating the cleaning accessibility problems associated with internal ductwork.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

Instead of heating mixtures as they travel through ducts (traditional approach), the system inverts the sequence by heating mixtures in an open container before dispensing. This reversal eliminates residue buildup in hard-to-reach duct areas while preserving vapor heating efficiency.

Inventive Principle:

Principle #13The other way round (Inversion)

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 the preparation of high-quality hot mixtures automatically, reducing manual labor, minimizing residue buildup, and facilitating easy cleaning, while ensuring optimal mixing without vapor interference.

Implementation Method 1

a first end 12, able to be selectively associated with a group for generating vapour 13, possibly under pressure

Methodology Applied

Scientific EffectVapor generation under pressure: Phase Change

Implementation Method 2

introducing pressurized vapour into the mixture itself through a nozzle

Methodology Applied

Scientific EffectVapor heating: Heating

Implementation Method 3

means 15 for mixing the liquid food substances to be treated and arranged in the container 21

Methodology Applied

Scientific EffectMixing: Stirring

Data Source

PatentEP2348932B1Automatic group for instantaneous preparation of hot mixtures of liquid food substances and a machine equipped with such a group

Publication Date: 2012.11.07 BIEPI

Figure 1
Figure 2~2d
Figure 3

AI summary

An automatic group (10) for instantaneous preparation of hot mixtures of liquid food substances comprising a hollow nozzle element (11) provided with a first end (12), selectively associable to a vapour generator (13) for introduction of vapour into an internal cavity (20) of the nozzle element (11), and with a second free end (14) adapted to be dipped into liquid food substances to be treated arranged in a container (21), the second end (14) being provided with means (15) for mixing liquid food substances to be treated arranged in the container (21) and with means (16) for supplying vapour introduced by the vapour generator (13) into the internal cavity of the nozzle (11).