Food Vat Vent Clean-in-Place Nozzle Design
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Solution Overview
Problem
Existing food processing vat vents require manual cleaning and lack effective mechanisms for cleaning the internal surfaces, leading to inefficiencies and increased maintenance time, as clean-in-place systems primarily focus on the vat's interior and large mechanical components, neglecting the vents themselves.
Innovation Solution
A vent design for food processing vats that includes a lid and nozzle configuration allowing for in-place cleaning, with a collar to deflect cleaning fluid and a perforated vent tube for thorough fluid distribution, along with a removable attachment mechanism and a collection chamber for condensate, enabling automated cleaning and efficient fluid management.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If manual cleaning of vents is performed, then thorough cleaning can be achieved, but maintenance time and operational complexity increase significantly
Solution Approach 1:
The vent system is equipped with a self-cleaning capability through an integrated cleaning fluid delivery system. The nozzle delivers cleaning fluid directly into the vent, allowing the vent to clean itself without requiring manual intervention by technicians, thus reducing maintenance time while maintaining cleaning effectiveness
Solution Approach 2:
The cleaning fluid is delivered into the vent before any manual cleaning would be required, pre-cleaning the internal surfaces. This preliminary action prepares the vent for operation or reduces the subsequent cleaning burden, addressing the contradiction by performing cleaning proactively rather than reactively
2Reliability
If vents are removed for thorough cleaning, then complete cleaning coverage is achieved, but system complexity and operational disruption increase
Solution Approach 1:
The vent performs self-cleaning while remaining installed on the vat, eliminating the need for removal. The cleaning fluid delivery system is integrated directly into the vent structure, allowing complete cleaning coverage without increasing overall system complexity or requiring disassembly operations
Solution Approach 2:
The vent structure serves multiple functions: it maintains pressure equilibrium, allows vapor venting, and enables self-cleaning. By integrating the cleaning fluid delivery capability into the existing vent structure, the system achieves complete cleaning without requiring separate removal procedures or additional complex systems
3Reliability
If cleaning fluid is sprayed into the vent, then internal surfaces are cleaned effectively, but cleaning fluid may escape and create contamination risks
Solution Approach 1:
The lid is designed to extract or contain the cleaning fluid within the vent structure, preventing its escape to the external environment. The cleaning fluid is delivered and retained within the confined space of the vent, eliminating contamination risks while maintaining cleaning effectiveness on internal surfaces
Solution Approach 2:
The lid acts as an intermediary barrier between the cleaning fluid and the external environment. It receives the cleaning fluid delivery and directs or contains it within the vent, mediating between the cleaning operation and the surrounding area to prevent harmful spillage while enabling effective cleaning
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
Facilitates automated cleaning of the vent system, reduces manual maintenance time, ensures thorough cleaning of internal surfaces, and effectively manages condensate and cleaning fluid, enhancing the overall efficiency and hygiene of food processing operations.
Implementation Method 1
a nozzle that is mounted in a fixed position inside of the vent so as, in use, to deliver cleaning fluid inside of the vent
Implementation Method 2
The lid may be positioned with respect to the vent body such that (i) vented fluid that flows out of the vat can flow between the vent body and the lid so that the vented fluid can exit the vent, and (ii) cleaning fluid that is delivered out of the nozzle cannot flow between the vent body and the lid
Implementation Method 3
The vent may include a collar that is positioned with respect to the nozzle and the lid so that the cleaning fluid that is delivered out of the nozzle is deflected by the collar to prevent the cleaning fluid from exiting the vent
Implementation Method 4
An upper portion of the vent tube is provided within the canister and has a perforated side wall. The openings or perforations of the perforated side wall may be configured to diffuse streams of the cleaning fluid that is delivered by the nozzle, so that the cleaning fluid is spread out and applied to substantially an entire inner surface(s) area of the vent
Implementation Method 5
a collection chamber for condensate
Implementation Method 6
The lid may be maintained by spring clips in such a position with respect to the vent body
Data Source
Figure 1~2
Figure 3~4
Figure 5
AI summary
A food processing vat (7) is provided with a vent (60) that can be automatically cleaned in place, without requiring manual cleaning by a technician or removal of the vent from the vat. A nozzle (90) is mounted to at least one of the vent (60) and the vat (7) and has an opening(s) (91) that is posited with respect to the vent (60) to direct cleaning fluid into the vent. The vent (60) may include a canister (80) that concentrically surrounds at least a portion of a vent tube (70) that is fluidly connected to the vat (7), which collects cleaning fluid and/or condensate from gas that enters or exits the vat.