THE NON-OVERFLOWING COFFEEPOT
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Registration No.: 2011/TR03524
Assignee: Arzum
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The Non-Overflowing Coffeepot (NOC) consists of torso, handle, base and spoon. NOC, with its non-electrical and electrical versions, is a coffeepot which prevents the overflow by using a base part (2). NOC can be used to warm up other beverages (eg. milk), that tends to froth and overflow after a certain amount of heating time (ie. in case of forgetting the pot on the stove).
CONVENTIONAL PRODUCTS
Traditionally Turkish coffee is made in regular coffeepots, in which the user adds water and Turkish coffee into the coffeepot and heat it up till froth builds up on the coffee surface. A well-made Turkish coffee should be frothed, and it froths right before the overflowing occurs. Hence the overflowing is a very common problem in making Turkish coffee. Once it overflows, it is very hard to clean it from the stove and the coffee pot. The same problem exists with some other beverages (eg. milk). There are some electrical non-overflowing coffeepots, which controls the temperature in the pot to ensure that the coffee froths but do not overflows. NOC establishes the non-overflowing feature through a non-electrical traditional pot design.
OBJECTIVE
The purpose of NOC is to offer a non-electrical and an electrical coffeepot that prevents the overflow of the ingredient regardless the duration and power of the heat input. The NOC’s base part acts as a heat limiter, heat transfer barrier and as a collector if the overflowing still occurs due to excess heating duration or heating power. The base part (2) is easy to demount, establishing an easy-to-clean feature.
DETAILED DESCRIPTION
There are three fundamental modes of heat transfer modes:
- Conduction: The transfer of energy between objects that are in physical contact;
- Convection: The transfer of energy between an object and its environment, due to fluid motion;
- Radiation: The transfer of energy to or from a body by means of the emission or absorption of electromagnetic radiation.
The efficiencies of 3 heat transfer modes with respect to each other are as follows: e(conduction) < e(convection) < e(radiation)
NOC prevents the overflow by using a base part (2), which acts as a (I) heat transfer barrier; (II) heat limiter and (III) an overflow-collector as described below:
(I) Heat transfer barrier feature: NOC uses the differences in heat transfer efficiencies between heat transfer modes. Conventional coffeepots on a fire are heated up by radiation. Once the coffee reaches the temperature where it starts to froth, it overflows in a few seconds, because the acceleration of the heat build-up is very high. At NOC’s design the torso (1) sits on the elevated bottom (2e) of the base (1). Hence the base part (2) acts as a heat barrier and ensures that the heat transfer occurs through conduction.
(II) Heat limiter feature: Before heating up, some water is added into the base part through the base openings (2b) (fig.2). During heating, the base water warms up to 1000C and after its boiling point it uses the excess energy to evaporate. Hence, the water in the base part (2) acts as a heat limiter and limits the base temperature around 1000C.
(III) Overflow-collector feature: If the heating process continues (ie. the user forgets the pot on the stove), after all the base water evaporates, the coffee in the torso (1) can overflow a few times and then the overflowing stops. The overflows happen in small amounts and the exact number of them depends on the power of the heating source. The upper contour geometry of the torso ensures that the overflowing occurs at the front overflow contour (1b) or rear overflow contour (1c) (fig.5). The overflowed coffee flows down into the base part through the base openings (2b).
Registration:
TR2011/03524