Tapered Nozzle and Variable Pump for Frozen Confection Dispensing
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Solution Overview
Problem
Existing frozen confection dispensing machines produce unevenly mixed products due to non-constant ice cream flow and splattering, resulting in undesirable appearance and quality, especially at the beginning of the dispense cycle and due to carryover of syrup flavors.
Innovation Solution
An apparatus with a mixing chamber and valve assembly to control ice cream flow, a pump to vary the rate of flavored concentrate supply, and a dispensing nozzle with a tapered flow channel to ensure laminar flow and reduce splatter, along with a reverse-pumping mechanism to relieve pressure and clean surfaces.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a constant rate syrup pump is used with non-constant ice cream flow, then the syrup supply is stable and controlled, but the mixing becomes uneven and product quality deteriorates
Solution Approach 1:
The patent applies dynamics by transitioning from a constant rate pump to a variable rate pump that dynamically adjusts syrup flow to match the non-constant ice cream flow rate. The pump controller modifies the pump operation in real-time to maintain consistent mixing ratios despite variations in ice cream supply, resolving the contradiction between syrup stability and mixing uniformity.
Solution Approach 2:
The system implements feedback control where the actual ice cream flow rate is monitored and used to adjust the syrup pump rate accordingly. This closed-loop control ensures that the syrup supply automatically adapts to match the ice cream flow variations, maintaining uniform mixing while preserving reliable syrup supply control.
2Device complexity
If a standard dispensing nozzle is used, then the structure is simple, but splatter occurs at the beginning of dispense cycle and product appearance deteriorates
Solution Approach 1:
The patent applies parameter changes by modifying the nozzle internal geometry, specifically the flow channel dimensions and shape. By optimizing parameters such as channel diameter, length, and contour, the nozzle controls fluid velocity and pressure to eliminate splatter while maintaining a relatively simple overall structure.
Solution Approach 2:
The nozzle design incorporates preliminary anti-action by pre-conditioning the product flow before it exits the dispensing point. The internal flow channel geometry is designed to smooth and stabilize the product flow, preventing splatter from occurring in the first place rather than attempting to mitigate it after occurrence.
3Productivity
If the pump operates at high speed to match dispense rate, then productivity is improved, but pressure buildup causes syrup carryover to the next flavor
Solution Approach 1:
The patent applies periodic action by implementing a pulsed or cyclic pump operation mode. Instead of continuous high-speed operation, the pump operates in controlled intervals with periods of high-speed dispensing followed by low-speed or reverse operation to clear residual syrup. This periodic variation maintains productivity while preventing carryover contamination to the next flavor.
Solution Approach 2:
The system incorporates reverse operation as a solution to the carryover problem. After normal forward pumping at high speed for productivity, the pump briefly operates in reverse to suction back any remaining syrup in the lines, preventing it from contaminating the next flavor. This inversion of flow direction eliminates the harmful carryover effect.
4Measurement precision
If the flow channel has a small diameter to control flow rate, then the dispense precision is improved, but the flow becomes turbulent and mixing efficiency decreases
Solution Approach 1:
The patent applies dimensionality change by extending the nozzle length in the axial direction while maintaining a small diameter. This increases the length-to-diameter ratio, allowing the flow to transition from turbulent to laminar regime despite the small diameter. The extended dimension provides sufficient development length for flow stabilization, maintaining both dispense precision and flow laminarity.
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 solution ensures a consistent and aesthetically pleasing dispense of frozen confections by matching ice cream and flavored concentrate flow rates, reducing splatter and carryover, and maintaining product quality throughout the dispense cycle.
Implementation Method 1
The dispensing nozzle has a flow channel through which a mixture of the ice cream and at least one flavored concentrate is dispensed. The flow channel has a first diameter adjacent an inlet end of the dispensing nozzle and a second diameter adjacent an outlet end of the dispensing nozzle. The second diameter is greater than the first diameter.
Implementation Method 2
said pump is operable in a reverse direction to reduce pressure within said conduit
Data Source
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AI summary
An apparatus for dispensing a frozen confection includes a mixing chamber within which an ice cream and at least one flavored concentrate are mixed. A valve assembly is operable to control a flow of the mixture of ice cream into the mixing chamber. A pump provides said at least one flavored concentrate to the mixing chamber. A dispensing nozzle is arranged in fluid communication with the mixing chamber. The dispensing nozzle has a flow channel through which a mixture of the ice cream and at least one flavored concentrate is dispensed. The flow channel has a first diameter adjacent an inlet end of the dispensing nozzle and a second diameter adjacent an outlet end of the dispensing nozzle. The second diameter is greater than the first diameter.