Tempering Shelf Profile for Uniform Chocolate Cooling
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Solution Overview
Problem
Existing devices for tempering consumer goods, particularly chocolate items, face challenges in hygiene and optimal temperature control, with existing solutions not effectively ensuring uniform cooling and easy cleaning.
Innovation Solution
The device features shelves designed as profiles with channel parts and edge strips that allow temperature control media to be trapped and evenly distributed, ensuring thorough cooling and easy cleaning, while a Z-shaped rail profile limits mold movement and the use of suction fans for controlled air flow improves hygiene.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If molds are placed directly on flat shelves, then the structure is simple, but the tempering medium cannot uniformly reach all surfaces of the mold
Solution Approach 1:
The shelf is segmented into multiple functional zones: a receiving area for mold placement, support elements that elevate molds to create gaps, and discharge areas for the tempering medium. This segmentation allows the tempering medium to reach the mold from multiple directions (top, bottom, and sides) rather than a single point, achieving uniform cooling while maintaining relatively simple structural components
Solution Approach 2:
The invention transitions from single-direction tempering (typically top-down) to multi-dimensional tempering by using support elements to create vertical gaps, allowing the tempering medium to flow underneath the mold. This adds a bottom-up dimension to the tempering process, ensuring uniform temperature control across the entire mold surface
2Ease of manufacture
If shelves have protruding edges or right-angle transitions, then the structure is easy to manufacture, but cleaning agents cannot flow through and hygiene is compromised
Solution Approach 1:
Instead of having protruding edges that block cleaning agents, the shelf design inverts the approach by creating recessed areas and sloped surfaces that guide cleaning agents downward and backward toward the discharge area. The support elements are positioned to create gaps that allow cleaning agents to flow underneath, eliminating dead zones where dirt could accumulate
Solution Approach 2:
The shelf design incorporates hydraulic principles by ensuring that cleaning agents (liquid) can flow freely through the structure via gravity-driven drainage. The sloped surfaces and gaps created by support elements facilitate continuous liquid flow, preventing stagnation and enabling thorough cleaning without requiring complex mechanical cleaning systems
3Temperature
If air is drawn from the hollow body and forced through tempering elements, then tempering is achieved, but the system requires complex air handling and dehumidification equipment
Solution Approach 1:
The invention extracts the complex air handling, dehumidification, and circulation equipment from the tempering system. Instead of forcing air through tempering elements with fans and dehumidifiers, the system uses passive gravity-driven flow where the tempering medium naturally circulates through the mold areas, achieving effective tempering with minimal mechanical intervention
Solution Approach 2:
The tempering medium serves itself by naturally flowing through the system via gravity. The shelf design creates natural flow paths where the tempering medium moves from higher to lower areas, automatically distributing cooling throughout the mold areas without requiring external pumps, fans, or control systems to force circulation
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
This design ensures uniform temperature control and intensive washing of molds, enhancing hygiene by preventing dirt accumulation and facilitating easy cleaning, with the temperature control medium being evenly distributed and effectively utilized for consistent cooling.
Implementation Method 1
The use of suction fans for controlled air flow improves hygiene
Implementation Method 2
the temperature control medium being evenly distributed and effectively utilized for consistent cooling
Data Source
Figure 1
Figure 2
AI summary
In a device for tempering food products, in particular chocolate products, in at least one mold (6) before and/or after filling the food product into this mold (6), wherein shelves (5) for the molds (6) are provided on a wall (4), slots (11.1,11.2; 13.1,13.2) for the release of a tempering medium shall be provided in the wall (4) above and below the mold.