Three-Bay Sink Control for Consistent Ware Washing Sanitation

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Solution Overview

Problem

Current ware washing systems in food service establishments rely on manual monitoring and chemical management, leading to inconsistent sanitation levels and increased risks of contamination, which can result in health code violations and foodborne illnesses.

Innovation Solution

An automated system for a three-bay commercial kitchen sink that uses sensors and a controller to maintain consistent water temperature, detergent, and sanitizer levels, ensuring removal of human DNA and food waste, thereby preventing bacterial growth and contamination.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If manual monitoring and chemical management are used in ware washing, then operational simplicity is maintained, but sanitation consistency deteriorates leading to contamination risks

Engineering Contradiction:

Improveoperational simplicityVSAvoidsanitation consistency

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The system performs self-monitoring of water quality parameters (pH, alkalinity, turbidity, quaternary ammonium level) and automatically triggers drainage and refilling when standards are not met, eliminating the need for continuous manual monitoring while maintaining consistent sanitation levels

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

The controller continuously receives feedback from sensors monitoring water quality parameters and automatically adjusts the washing system by draining contaminated water and refilling with fresh water, creating a closed-loop control system that maintains sanitation consistency

Inventive Principle:

Principle #23Feedback

2Reliability

If automated sensors and controllers are implemented, then sanitation reliability is improved, but device complexity increases

Engineering Contradiction:

Improvesanitation consistencyVSAvoidsystem complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

A single controller unit performs multiple functions including monitoring pH, alkalinity, turbidity, and quaternary ammonium levels, as well as controlling drainage and refilling operations, reducing the need for separate dedicated devices for each function

Inventive Principle:

Principle #6Universality (Multi-functionality)

Solution Approach 2:

The system replaces manual mechanical monitoring and chemical management with automated electronic sensors and computerized control, reducing the need for human intervention while maintaining sanitation standards

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Object-affected harmful factors

If continuous monitoring of water quality parameters is performed, then contamination detection is improved, but measurement precision requirements increase

Engineering Contradiction:

Improvecontamination detectionVSAvoidparameter measurement accuracy

Core Design Contradiction:

Object-affected harmful factorsVSMeasurement precision

Solution Approach 1:

The system monitors changes in key water quality parameters (pH, alkalinity, turbidity, quaternary ammonium level) over time and triggers refilling when parameters fall outside acceptable ranges, focusing on detecting significant changes rather than maintaining absolute precision at all times

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentUS8990972B2Method and apparatus for controlling ware washing

Publication Date: 2015.03.31 AUTO FILL N DRAIN

AI summary

A method and apparatus to control ware washing to provide and maintain health safety through the use of an automated system. The method and apparatus adheres and maintains to FDA/EPA standards which consistently clean water, high detergent, correct water temperature and sanitizer levels, to ensure the removal of all human DNA, oils and other food waste that could, when not properly removed after the three step washing process of wash, rinse and sanitize, form a bacterial growth on the kitchen cooking equipment, plates, glasses and utensils, contaminating future food and liquid use.