Ice cream maker redesign
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Revision as of 13:05, 12 October 2007
Contents |
Design Concepts
Proposed Design Change 1
Increase Surface Area of the Freezer Bowl: An additional tube of the freezeing fluid that sticks up into the middle of the freezer bowl would expose more of the ice cream to a frozen surface of the bowl. It is obvious that the Ice Cream in the old design freezes unevenly, hardening faster at the edge of the bowl, then at the middle. This design chage requires a redesign of the mixing arm as well.
The design uses a similar geometry to the orginal mixing arm, but slimmed up and doubled. These dual arms are suspended on an added beam and then retained on a ring similar to the orginal. The new freezer bowl sits on the same base as the old one and rotates. The same Easy Lock Lid is used to hold the mixing arms in place. The added beam also has a pin in the center that the mixing arms rotate around.
Proposed Design Change 2
Combined Mixer/Ice Cream Maker: This design change requires several changes to the design. The motor must be position on top of the freezer bowl so that it can spin a whisking arm attackment. The whisking attachment clips into the motor with a spring loaded locking mechinism, similar to the one on common houshold electric mixers. The classic mixing arm from the old design is slightly altered to fit on to the locking mechinism as well. By adding a gear shift to the gear train that comes off the motor it can spin at two speeds. A fast speed to whisk the ingredience of the recipe together, and a slow speed to churn the ice cream. This desing also allows for a third blended attachment (not shown) that would blend ingredience as necessary for certian chocolate ice cream recipes.
The added whisking component ensures that additional air is whipped into the raw ice cream mix before it has a chance to freeze. The additional air in the ice cream mixture would add to the fluffy texture of the final ice cream.
Proposed Design Change 3
Freezing Tube: This design concept revolutionizes how ice cream maker have historically worked. In this concept the surface area of the ice cream exposed to the freezing unit is increased by running the ice cream through a tube that coild around between two freezing units. The outer caseing (not shown) and the inner (blue) cooling cylinder are both filled with either a 23% salt-water concentration, or a suitible cooling chemical that have a freezing point of around -20 degrees F.
The freezing tube device is used by pouring the room temperature ice cream mixture into the containter on the top. The liquid then runs down the device into the freezing tube. At this point a small compressor (about the size of an aquarium air pump) is engaged and starts pumping air into the system. The pumping both airates the ice cream mixtue and pushes it though the freezing tube, as the ice cream hardens. Agitators may be inserted into the freezing tube as well to aid in mixing the cream as it travels up the tube. The ice cream leaves the tube in a semi-hard soft serve state. It then falls into an ending cotainer that can be placed directly into the freezer for additional hardening.
Pugh Chart
Value Oppurtunity Analysis (VOA)
