System comprising a display unit for storing and displaying food products, and multiple shelves, and method for storing and displaying food products in a display unit
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing display units for food products are not flexible enough to accommodate changing temperature needs in commercial settings, requiring daily switching between refrigerated and heated units, leading to double investments, downtime, and extra storage space.
Innovation Solution
A display unit with a hollow shelf that can be converted between refrigerated and heated modes using an air circulation system and a shelf heater, allowing for the same unit to serve both cold and hot food products by adjusting the air flow and temperature within the chamber.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a refrigerated display unit is used during daytime and switched to a heated display unit in the evening, then both refrigerated and heated food products can be served, but this requires double investments, causes downtime during switching, and needs extra storage space for the unused unit
Solution Approach 1:
The display unit is designed with dual functionality by integrating both refrigeration and heating systems within a single chamber. The chamber can be configured for refrigerated mode during daytime and heated mode in the evening through controlled air circulation and temperature regulation, eliminating the need for separate dedicated units and reducing overall system complexity
Solution Approach 2:
The display unit employs dynamic temperature control through an adjustable air circulation system that can switch between cooling and heating modes. The air forcing apparatus and heat exchangers are designed to adapt their operation based on the required temperature mode, allowing the same physical chamber to serve different thermal requirements throughout the day
2Adaptability or versatility
If a refrigerated display unit is switched to a heated display unit every day, then temperature needs are met, but this causes downtime during switching and requires extra storage area
Solution Approach 1:
The display unit is designed with dual functionality by integrating both refrigeration and heating systems within a single chamber. The chamber can be configured for refrigerated mode during daytime and heated mode in the evening through controlled air circulation and temperature regulation, eliminating the need for separate dedicated units and reducing overall system complexity
Solution Approach 2:
Both refrigeration and heating systems are pre-installed and ready within the single display unit, eliminating the need for physical switching between separate units. The systems can be activated or deactivated electronically without requiring removal or installation of components, thus preventing any downtime
3Temperature
If air is circulated through the hollow shelf with heating, then heated food products are maintained, but this requires additional energy consumption
Solution Approach 1:
The system uses air circulation as the heat transfer medium, where air is forced through the hollow shelf structure containing heating elements. This pneumatic approach allows efficient heat distribution to food products while utilizing the existing air circulation infrastructure of the display unit, reducing the need for additional high-energy heating systems
Solution Approach 2:
The air circulation system adjusts its parameters (flow rate, temperature, circulation patterns) based on the operational mode and thermal requirements. During heated mode, the system optimizes air flow through the hollow shelf to achieve efficient heat transfer, while during refrigerated mode, the parameters are adjusted to minimize energy consumption while maintaining food safety temperatures
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 flexible use of a single display unit for both refrigerated and heated food products, reducing the need for separate units, minimizing downtime and storage requirements, and maintaining food quality through balanced heat transfer and laminar air flow.
Implementation Method 1
The air circulation system comprises a lower air duct with a lower front inlet, an upper air duct with an upper front outlet, and a first air forcing apparatus. The first air forcing apparatus is provided for moving air through the at least one air duct, from the lower front inlet towards the upper front outlet.
Implementation Method 2
The first air refrigerator is provided for cooling the air which is moved from the lower front inlet towards the upper front outlet.
Implementation Method 3
The upper front outlet is directed at the lower front inlet for creating a front air curtain in front of the open front.
Implementation Method 4
The shelf air forcing apparatus is in fluid connection with the shelf air inlet and the shelf air outlet for moving air from the shelf air inlet through the hollow shelf to the shelf air outlet.
Implementation Method 5
The shelf heater is provided in the inner space for heating the air in the inner space of the hollow shelf.
Data Source
AI summary
A system comprises a display unit and shelves. The display unit has an open front chamber for storing food products, a lower air duct with a lower front inlet, an upper air duct with an upper front outlet, a fan and an air refrigerator. The upper front outlet is directed at the lower front inlet for creating an air curtain in front of the open front. At least one of the shelves is a hollow shelf with an inner space, a shelf air outlet at a front side, a shelf air inlet at a back side, a fan, and a shelf heater. The fan is in fluid connection with the shelf air inlet and the shelf air outlet for moving air from the shelf air inlet through the hollow shelf to the shelf air outlet.