Suction-Driven Ingredient Manifold for Precise Ratiometric Mixing
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Solution Overview
Problem
Existing ingredient blending systems for frozen beverages and soft-serve ice cream face challenges such as inefficient mixing, complex operational requirements, difficulty in handling diverse ingredient types, and high maintenance costs, leading to inconsistent product quality and prolonged downtime.
Innovation Solution
A suction-based ingredient blending system with a manifold body, valve caps, and pressure sensors that eliminates the need for positive pressure pumps, enabling precise control over ingredient ratios and simplifying system design, while supporting diverse configurations and reducing maintenance complexity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If traditional positive pressure pumps are used to deliver ingredients, then ingredient flow can be controlled, but system complexity and maintenance requirements increase
Solution Approach 1:
The patent inverts the traditional pressure-based delivery system by using suction-based delivery. Instead of using positive pressure pumps to push ingredients through the system, the manifold uses suction to draw ingredients in, eliminating the need for complex pumping mechanisms while maintaining flow control capability
Solution Approach 2:
The patent extracts and removes the positive pressure pump component from the system entirely. By using suction-based delivery through the manifold, the system eliminates the pump while still achieving controlled ingredient flow, thereby reducing device complexity and maintenance requirements
2Adaptability or versatility
If multiple ingredient supply lines are connected to a mixing cylinder, then product variations can be achieved, but cleaning time increases significantly
Solution Approach 1:
The patent merges multiple ingredient supply lines into a single manifold structure with a common blending chamber. This consolidation allows all ingredient lines to be accessed and cleaned through a unified interface, significantly reducing cleaning time while maintaining the ability to produce multiple product variations by controlling which ingredient lines are active
3Productivity
If traditional mixing systems are used, then ingredients can be blended, but blending time is excessive and product consistency is poor
Solution Approach 1:
The patent replaces traditional mechanical mixing mechanisms with a suction-based flow control system. By using the vacuum effect created during dispensing to draw ingredients through the manifold and into the dispensing chamber, the system achieves rapid mixing without mechanical agitation, thereby increasing blending speed while maintaining product consistency through controlled flow ratios
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 achieves precise ingredient mixing, reduces operational complexity, and enhances product quality, making it adaptable to various production scales and environments, with improved efficiency and reduced downtime.
Implementation Method 1
A pump is operatively connected to an egress port of the manifold body to create suction, thereby drawing ingredients through the manifold body
Data Source
AI summary
An ingredient blending system for food and beverage applications incorporates a manifold body with a blending chamber, ingredient inlet ports, egress ports, and ingress ports to facilitate ratiometric mixing of multiple ingredients. The system employs a pump connected to an egress port to create suction, eliminating the need for positive pressure pumps at the inlet. Valve caps maintain selected ports in a permanently open state, enabling fluid communication for continuous flow, while electronic valves provide selective control. The system supports dynamic ingredient flow control, with configurations allowing pressure sensors to monitor ingredient flow or be replaced by sensor caps for simplicity. The blending chamber achieves precise mixing ratios based on port dimensions and supports diverse ingredient types, such as liquids and gases. Designed for scalability, the system enables efficient cleaning and maintenance, making it suitable for high-demand environments like frozen beverage or soft-serve ice cream equipment.