Tempering Machine Control for Direct Degree Adjustment
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Solution Overview
Problem
Current tempering machines for confectionery masses, such as chocolate, require complex settings of individual controllers for temperature and quantity, making it difficult to directly adjust the degree of tempering, which is essential for processing chocolate masses effectively.
Innovation Solution
A method and device that allow for direct adjustability of the tempering degree by setting only one variable, the desired temperature degree, using a control device with a temperature measuring device and programmable logic controller, which automatically adjusts parameters like temperature and volume flow of the cooling medium over a defined time interval to achieve the desired tempering index.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If individual controllers for temperature and quantity are adjusted manually, then the tempering degree can be controlled, but the operation complexity increases significantly
Solution Approach 1:
The patent transforms multiple control parameters (temperatures of mass and tempering media, quantities) into a single control parameter (desired tempering level). The control unit automatically calculates and adjusts the individual controller settings based on the desired tempering level, eliminating the need for manual adjustment of multiple parameters while maintaining precise tempering control.
Solution Approach 2:
The control unit acts as an intermediary between the operator and the individual controllers. Instead of directly adjusting multiple temperature and quantity controllers, the operator simply inputs the desired tempering level, and the control unit mediates by automatically determining the appropriate settings for all individual controllers.
2Manufacturing precision
If multiple parameters are adjusted manually to achieve desired tempering level, then tempering control is possible, but the adjustment process becomes time-consuming
Solution Approach 1:
The control unit is pre-programmed with the relationships between desired tempering levels and the required settings for individual controllers. When an operator inputs a desired tempering level, the control unit immediately retrieves and applies the pre-calculated settings, eliminating the time-consuming trial-and-error adjustment process while ensuring accurate tempering control.
Solution Approach 2:
The system continuously monitors the actual tempering level and compares it with the desired level. The control unit automatically adjusts the individual controllers based on this feedback, enabling rapid convergence to the target tempering level without manual intervention and reducing the overall adjustment time.
3Ease of operation
If automatic control system is implemented, then operation is simplified, but the initial setup and programming complexity increases
Solution Approach 1:
The control unit is designed to automatically determine the settings for individual controllers based on the desired tempering level input by the operator. The system serves itself by internally calculating and adjusting all necessary parameters without requiring external expertise or complex manual configuration, thereby simplifying operation while managing control system complexity through automated self-adjustment.
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 precise and automatic control of the tempering process, allowing operators to set and maintain the desired tempering degree, ensuring stable crystal formation and efficient processing of chocolate masses, even when conditions change, by continuously monitoring and adjusting parameters like temperature and volume flow.
Implementation Method 1
a cooling medium for cooling down the confectionery mass in the cooling zone
Implementation Method 2
the confectionery mass is then tempered and subsequently processed further... During and after cooling, cocoa butter crystals form in the mass
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
Training a tempering machine (1) for direct adjustability of tempering degree of confectionery mass to be tempered in tempering machine, comprises (i) introducing confectionery mass with constant temperature and flow rate, into cooling zone (3) of tempering machine, (ii) conveying confectionery mass through cooling zone, determining tempering degree of confectionery mass, with continued introduction of confectionery mass into cooling zone, (iii) changing parameter of tempering machine, (iv) re-determining tempering degree of confectionery mass, and (v) recording course of tempering degree. Training a tempering machine (1) for a direct adjustability of a tempering degree of a confectionery mass to be tempered in the tempering machine, comprises (i) introducing the confectionery mass with a constant temperature and a constant flow rate, into a cooling zone (3) of the tempering machine, (ii) conveying the confectionery mass through the cooling zone, determining the tempering degree of the confectionery mass after the cooling zone, with continued introduction of the confectionery mass with the constant temperature and the constant flow rate into the cooling zone of the tempering machine, (iii) automatically changing a parameter of the tempering machine, according to a mathematical function over a time interval, (iv) re-determining the tempering degree of the confectionery mass after the cooling zone in the time interval, and (v) automatically recording the course of the tempering degree over the parameters in the time interval. Independent claims are also included for: (1) the tempering machine for tempering the confectionery mass, comprising a device for determining the tempering degree of the confectionery mass to be tempered in the tempering machine, a device for training the tempering machine for the direct adjustability of the tempering degree of the confectionery mass to be tempered in the tempering machine, where the device is formed for carrying out the above mentioned method; (2) a software for carrying out the above mentioned method, preferably for a tempering machine; and (3) programming the tempering machine for carrying out the above mentioned method.