Advanced heating device
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Solution Overview
Problem
Beverage preparation machines face issues with scale deposition in thermoblocks due to operating temperatures near boiling point, leading to energy inefficiency and the need for frequent descaling, and existing instant heaters are expensive and difficult to control accurately.
Innovation Solution
A control unit is implemented to manage the thermoblock's temperature, allowing it to cool down to a reduced temperature between beverage preparations, reducing energy consumption and preventing scale deposition, while maintaining the ability to quickly reach operative temperature when needed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If the thermoblock is maintained at operative temperature (close to boiling point) between beverage preparations, then the heating response time is reduced and beverage preparation is faster, but scale deposition increases and energy consumption rises
Solution Approach 1:
The patent implements dynamic temperature management by introducing a reduced temperature level (50-95% of operative temperature) that the thermoblock maintains between beverage preparations. The control unit dynamically adjusts the thermoblock temperature based on whether a beverage is being prepared or not, switching between operative temperature (during preparation) and reduced temperature (between preparations). This dynamic approach resolves the contradiction by allowing the system to be fast when needed while preventing scale deposition during idle periods.
2Loss of time
If the thermoblock is maintained at operative temperature between beverage preparations, then the heating response time is reduced, but energy consumption increases
Solution Approach 1:
The control unit dynamically manages power consumption by maintaining the thermoblock at reduced temperature (50-95% of operative temperature) during idle periods between beverage preparations. When a beverage preparation is requested, the control unit quickly heats the thermoblock back to operative temperature. This dynamic temperature management significantly reduces energy consumption during idle periods while ensuring rapid heating response when needed.
3Use of energy by moving object
If the thermoblock temperature is rapidly reduced after use, then energy consumption and scale deposition are minimized, but the ability to quickly reach operative temperature when needed is compromised
Solution Approach 1:
The patent changes the temperature parameter from binary (operative or off) to a three-level system (operative temperature, reduced temperature of 50-95% of operative, and off). By maintaining the thermoblock at a reduced temperature rather than completely shutting it off, the system preserves thermal energy while significantly reducing power consumption and scale deposition. The reduced temperature is high enough to enable rapid heating back to operative temperature when needed, thus resolving the contradiction between energy savings and response time.
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
Significantly reduces energy consumption and prevents scale deposition by lowering the thermoblock's temperature after use, allowing for rapid re-heating when needed, thus enhancing efficiency and extending the lifespan of the machine.
Implementation Method 1
Thermoblocks usually include one or more resistive heating elements, for instance discrete or integrated resistors, that convert electrical energy into heating energy
Implementation Method 2
a high thermal capacity for accumulating heat energy and a high thermal conductivity for the transfer the required amount of the accumulated heat to liquid circulating therethrough
Data Source
Figure 1
Figure 2
Figure 3~4
AI summary
A beverage preparation machine comprises: a heater (1) for heating up a supply of liquid from a supply temperature to a beverage preparation temperature, in particular an in-line heater and/or a heat accumulation structure such as a thermoblock; and a control unit (2) for controlling said supply of liquid and the heater so that the heater is energised to reach and be maintained at an operative temperature ("RUN") for heating up said supply of liquid to the beverage preparation temperature during beverage preparation. The control unit is further arranged so that the heater is energised to reach and be maintained at a reduced temperature ("ECO") out of beverage preparation.