Touchless flowable product dispenser
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Solution Overview
Problem
Existing food service equipment lacks effective solutions to reduce the transmission of bacteria and germs when customers dispense condiments or beverages, particularly in high-traffic areas like restaurants and fast-food establishments.
Innovation Solution
A touchless flowable product dispenser that uses a canister or bag containing the product, a tube, and a peristaltic pump to dispense precisely measured amounts of condiments or beverages into a container or directly onto food items, without customer contact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional dispensing mechanisms are used, then customers can easily dispense condiments, but the risk of germ and bacteria transmission increases due to direct contact
Solution Approach 1:
The patent introduces a sensor-based detection system as an intermediary between the customer and the dispensing mechanism. The sensor detects the customer's presence or gesture and triggers the dispensing action automatically, eliminating direct contact while maintaining ease of use. This mediator resolves the contradiction by enabling touchless operation.
Solution Approach 2:
The patent replaces the traditional mechanical button-pressing system with an automated sensor-triggered system. Instead of requiring physical contact with a button or lever, the system uses optical or motion sensors to detect customer intent and activates the peristaltic pump automatically. This substitution eliminates the harmful contact while preserving operational simplicity.
2Reliability
If touchless dispensing is implemented, then germ transmission is reduced, but device complexity increases due to addition of sensors and automated mechanisms
Solution Approach 1:
The patent integrates multiple functions into a single compact unit: the sensor array serves both as a detection mechanism and a control trigger, while the peristaltic pump handles both product dispensing and flow control. The housing combines structural support with product containment. This multi-functionality reduces overall system complexity despite adding touchless capabilities.
Solution Approach 2:
The patent employs a flexible tube for the peristaltic pump mechanism, which can be easily routed and positioned within the housing. The flexible components allow for compact arrangement and simplify assembly, reducing the complexity burden of the automated dispensing mechanism.
3Measurement precision
If peristaltic pump is used for precise dispensing, then product control is improved, but energy consumption increases compared to simple gravity dispensing
Solution Approach 1:
The peristaltic pump operates in periodic cycles rather than continuously. The sensor-triggered system activates the pump only when needed, with each activation providing a precise, controlled dispensing action. This periodic operation significantly reduces energy consumption compared to continuous pumping, while maintaining high dispensing accuracy through controlled activation cycles.
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 touchless dispenser significantly reduces the risk of germ and bacteria transmission by eliminating direct customer contact with dispensing mechanisms, while allowing for efficient and precise dispensing of products.
Implementation Method 1
a peristaltic pump interposed between the flowable product outlet port of the canister or bag to a flowable product dispensing outlet port of the touchless flowable product dispenser
Data Source
AI summary
A new and improved touchless flowable product dispenser which is to be utilized to reduce the amount of bacteria and germs transmitted when a customer wishes to dispense a flowable product, such as, for example, various condiments into a container. This invention allows large quantities of the flowable product to be stored and dispensed without customer contact, thereby reducing the risk of germ and bacteria transmission inside of a restaurant, particularly during infectious disease events or calendar seasons.