Stepped Strainer Bottom for Stable Whole-Vegetable Juicing
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Solution Overview
Problem
Existing juice extractors face issues with vibrations due to residue accumulation on the strainer, leading to imbalance and inefficiency, either by allowing residues to pass through and contaminating the juice or requiring pre-cutting of vegetables, which is time-consuming.
Innovation Solution
A juice extractor with a strainer featuring a perforated radial wall and a stair-shaped solid bottom, allowing whole vegetables to be processed without pre-cutting, reducing residue size to prevent vibrations and ensuring efficient juice extraction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a solid bottom strainer is used with a food pusher, then juice extraction efficiency is improved, but residues accumulate on the strainer causing vibrations and imbalance
Solution Approach 1:
The bottom of the strainer is divided into multiple levels (first level, second level, third level) at different heights, creating a stepped structure. This segmentation allows residues to be contained on specific levels rather than accumulating uniformly, preventing imbalance and vibrations while maintaining effective juice extraction.
2Object-affected harmful factors
If the spout is made narrow to reduce residue size, then vibrations are reduced, but pre-cutting of vegetables is required which increases preparation time
Solution Approach 1:
Instead of reducing spout dimensions, the solution adds a vertical dimension with multi-level stepped bottom structures. This allows whole vegetables to be processed through a wide spout while residues are contained on lower levels, eliminating vibrations without requiring pre-cutting.
3Productivity
If a truncated conical strainer is used with serrated bottom, then fruit pulp is extracted efficiently, but juice purity decreases and output is poor
Solution Approach 1:
Different regions of the strainer bottom have different functions: the stepped structure contains and grates vegetables to control residue size, while the perforated radial wall with specific hole distribution filters juice. This local differentiation achieves both efficient pulp extraction and high juice purity.
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 efficient juice extraction from whole vegetables without pre-cutting, reducing vibrations and improving user convenience by maintaining a stable operation and high-quality juice output.
Implementation Method 1
The products thus grated are then expulsed, by centrifugal force, in the direction of and through the radial wall with a view to extracting their juice
Implementation Method 2
The food pusher forces the vegetable products in the strainer into contact with a bottom of the strainer
Data Source
AI summary
An apparatus for extraction of juice and pulp from a food product includes a base enclosing an electric motor from which extends a rotating drive shaft, a tank fixed on the base and transpierced by the drive shaft, an entry spout for the food product, a strainer set in the tank and being supported and spun by the drive shaft, the strainer comprising a radial wall perforated by several holes and a solid bottom, such that the food product is in contact with the bottom and the wall and passes through the holes, and a food pusher which can be inserted in the spout, the food product being held against the bottom of the strainer by the food pusher in order to extract from this food product its juice which is collected in the tank situated underneath the strainer, wherein the bottom of the strainer comprises a shape of an ascending or descending staircase.