RU202347U1 - Kettle filter - Google Patents

Abstract

The utility model relates to household appliances. The filter for the kettle contains a body in the form of a polymer frame, the shape of which in the plan repeats the shape of the flow section of the kettle spout, a filter membrane is fixed inside the frame to exclude the splashing of the poured water and filter it from the scale elements. In this case, the filter element is made in the form of a mesh made of AISI 304 steel, covered with a layer of 99.9 sample silver with a thickness of 0.1-4 microns. 4 ill.

Description

The utility model relates to household appliances and concerns the design of a filter removable installed in a kettle, mainly in an electric kettle, designed to heat water for home use.

Typically, such an electric kettle consists of a body into which water is poured, having an opening for pouring water through it from the body, and a spout that is a continuation of the opening outside the body in order to facilitate pouring water out. The body also contains a handle for easy handling of the kettle and a main opening in the upper part of the body for filling the kettle with water. In addition, the kettle contains a lid adapted to cover this main opening in the body, and an electric power supply base on which the body is mounted, and the body also contains electric heating elements for heating water located in this body.

In the upper part of the teapot spout, in the area of the water outlet, a filter or filter element built into the teapot spout is installed, which can be removable or replaceable. A removable filter is preferable, since it is possible to remove it and carry out a periodic preventive inspection of the filter element and clean it from scale and other deposits. In the spout or in the area of the spout of the electric kettle, either a seat for installing a removable filter or elements for attaching the filter are made by, for example, elastic clamps or paws. In the spout or in the area of the kettle spout, the filter blocks the through (drain) hole and provides, as a rule, two functions: excludes splashing of the poured water by cutting the flow and filtering the poured water from scale deposits.

Typically, such a filter is made in the form of a predetermined frame made of polymeric material, inside which is a perforated plate or mesh made of polymeric material or metal.

So there is a known filter for an electric kettle, removably installed in a socket in the area of the spout of this kettle and containing a body in the form of a polymer frame, the shape of which in the plan repeats the shape of the flow section of the spout, while a porous membrane is fixed inside the frame to exclude splashing of the poured water while filtering it from elements of scale formed in the container of an electric kettle when boiling water. An example of such an electric kettle with the specified filter design is described in RU 2644114, A47J27 / 00, publ. 02/07/2018 This decision was made as a prototype.

Within the framework of this patent, it is indicated that the porous membrane is made of a polymeric material and is used to filter the poured water from scale and cut the poured stream of water into microjets, excluding the splashing of boiled water.

However, the installation of a membrane type filter with pores or in the form of a mesh does not solve the problem of environmental safety of the poured water and the water contained in the kettle.

Boiling kills all germs, which is why boiled water is considered safe for health by many. But as soon as it cools down, microorganisms begin to appear and accumulate in it, the faster the higher the temperature in the room. Therefore, it is best to use boiled water within 1 day. Pour out the rest the next morning from yesterday, picking up and boiling fresh. But the more often the same water is boiled, the worse it becomes. Each repeated boiling increases the concentration of harmful impurities. Since after heating to 100 ° C there are no microbes in it, but the content of harmful impurities remains. If boiled water is stored for several days, especially in warmth, it is dangerous to drink it. The fact is that after cooling, boiled water rather quickly accumulates microorganisms from the surrounding air and, over time, elementarily goes out. Repeated boiling will certainly kill all microorganisms. But, firstly, as already mentioned, repeated boiling worsens the composition of the water. Secondly, microorganisms themselves will die, but the products of their activity will remain in the water.

At high temperatures in water, the destruction of compounds containing chlorine occurs. This chemical element and its salts form a precipitate that settles on the walls of the kettle. Particles of all kinds of impurities enter the cup along with the water. Boiling destroys the structure of the liquid. Water does not bring any benefit to the body, except to quench thirst. It is not for nothing that boiling water is called "dead water". The salts that form scale on the walls of the kettle accumulate in the body and can cause diseases of the joints and internal organs. Heavy metals, nitrates, phenols and other harmful substances do not evaporate anywhere. As you know, water boils at 100 ° C. And many pathogenic bacteria tolerate this temperature easily. To get rid of them, you need to raise the temperature or boil for a long time - from 3 to 10 minutes. When chlorine reacts with other chemical elements, methane compounds are formed, which are hazardous to health.

If by passing boiled water through a porous membrane, you can still get rid of deposits and sediments, then microorganisms, bacteria and the results of their activity calmly pass through the membrane or mesh and enter the human body. In addition, the membrane remains wet and dries after the water is drained through the spout. At the same time, microorganisms and bacteria and the results of their activity remain and dry on the membrane, which, when the water is drained again, are washed off the membrane and again enter the human body. The danger also lies in the fact that when dried on a membrane, these organisms are oxidized in the air and can form compounds that are complex and dangerous to humans.

Therefore, the use of metal or polymer porous membranes and grids in the spouts of electric kettles can be considered exclusively as a means of filtering boiled water from mechanical impurities and scale.

According to the safety requirements for using boiled water at home, it is necessary, in fact, to boil the water once, consume it in a short period of time, and then wash and clean the boiling tank of the electric kettle and clean the filter. It is clear that strict adherence to these requirements practically nullifies the convenience and efficiency of boiling water in an electric kettle, equating it to a one-time boiling in any other dish.

However, these safety requirements for the use of boiled water at home and due to public employment are practically not met by many, and once boiled water in a 2-3 liter kettle can be stored for up to 2-3 days and used for drinking or brewing tea or making coffee.

In this regard, it becomes relevant to develop solutions that would slow down the multiplication of microorganisms and bacteria in the period after water cooling or create conditions that would block the decomposition and reproduction of any organic matter due to the interaction of water with air.

The present utility model is aimed at achieving a technical result, which consists in increasing the environmental safety of water passing through the filter.

The specified technical result is achieved by the fact that in a filter for a kettle, predominantly electric, containing a body in the form of a polymer frame, the shape of which in the plan repeats the shape of the flow section of the kettle spout, a filter membrane is fixed inside the frame to prevent splashing of the poured water and filter it from the scale elements, the filtering element is made in the form of a mesh made of AISI 304 steel, covered with a layer of 99.9 sample silver with a thickness of 0.1-4 microns.

These features are essential and are interconnected with the formation of a stable set of essential features, sufficient to obtain the required technical result.

The present utility model is illustrated by specific examples of execution, which, however, are not the only possible ones, but clearly demonstrate the possibility of achieving the required technical result.

FIG. 1 - filter, rear view;

fig. 2 - filter, front view;

fig. 3 - side view of the filter;

fig. 4 is an example of filter execution.

According to this utility model, the design of a filter for an electric kettle, located in the area of the drain spout, is considered, which neutralizes the multiplication of microorganisms and bacteria during the period after the water has cooled down, both in the will itself, which is in the boiling vessel, and in the process of its draining through the spout of the kettle.

The filter for the kettle (Fig. 1-3) is predominantly electric, contains a body in the form of a polymer frame 1 (the frame is made of a polymer material is more preferable than a metal one due to the fact that the polymer is more neutral to thermal expansion and oxidation processes, than metal, the shape of which, in plan, repeats the shape of the flow section of the spout of the kettle. In this case, the design of the kettle itself is not considered, since it can be any of those available on the market. The object of consideration is the design of a filter that can be used for any type of kettle, in which is designed to use a filter.

A filtering membrane 2 is fixed inside the frame 1 to exclude the splashing of the poured water and filter it from the scale elements.

To increase the environmental safety of water and water passing through the filter. located in the kettle tank, the filter element is made in the form of a mesh made of AISI 304 steel, covered with a layer of 99.9 sample silver with a thickness of 0.1-4 microns.

The bactericidal effect of silver is 3.5 times higher than that of sodium hydrochloride and bleach and 1750 times more effective than carbolic acid.

At the same time, the peculiarity of the filter placement is that it must be installed in the spout of the electric kettle above the level of boiled water.

It is known that enrichment of water with silver primarily increases its shelf life and the ability to not deteriorate for a long time. This is explained by the fact that harmful microorganisms die in it. Such beneficial properties of silver have been known for a long time. It copes much better with bacteria than gold or copper. The benefits and harms of silver water are still considered controversial. Some scientists say that the metal is not in vain attributed to the second class of hazard. In addition, the permissible dose of metal in water should be no more than 50 mcg per liter. Water enriched with silver can be obtained by dipping a silver thing into water and letting this water infuse for some time. Indeed, all organic formations die in such water. But we must not forget that silver belongs to the 2nd class of hazardous substances, despite the historical prescription of the use of silver as a medicinal product. Today's position regarding water infused with silver has no final decision in terms of clarifying the benefits and harms. But it has been precisely established that an excess of the concentration of silver above 50 μg per liter can have a negative character for the human body due to the fact that, without damaging the cells of the human body, silver accumulates in the body and thus has a negative effect on DNA.

But at the same time, the fact of the external influence of silver on nearby objects, including water and microorganisms, was established. Microorganisms in the zone of influence of silver, especially pure silver, are subject to oppression until they die. If the silver is at a distance (near) from the water, then the ox does not acquire the type of "silver water" (that is, saturated with silver ions), but all organic inclusions in this water die. At the same time, water does not change its properties. All microorganisms of any origin on the surface of silver items die. This also applies to microorganisms that are in a certain proximity to silver. Silver ions kill bacteria. They interact with their enzymes and disrupt the metabolism of bacteria and microorganisms when interacting with the environment. Due to silver, bacteria are blocked from accessing oxygen and their development is blocked. The effect of silver on microorganisms and organics located near the silver element (near without direct contact) is due to the fact that the air surrounding the silver element is saturated with silver ions and forms, as it were, a cloud, inside which the processes of oppression take place.

This effect is used by the authors in the claimed utility model, according to which the steel mesh of the filter is coated with pure silver (fineness 99.9). Moreover, this mesh is located above the water level in the kettle, that is, it does not have direct contact with water and does not saturate it with silver ions, the concentration of which in water directly depends on the time that silver is in the water, which can negatively affect human health with prolonged use of such silvered water. The effect of silver from the grid on the water passes through the air, that is, it is indirect to create an air environment saturated with silver ions in the cavity of the container with boiled water. Such an environment does not allow microorganisms remaining after boiling to develop due to the lack of direct access to oxygen. At the same time, the water itself does not change its properties and qualities and is not saturated with silver ions. But the rate at which the air blockage effect appears depends on the purity of the silver. In this regard, the authors used the highest possible test for industrial production - 99.9 in order to exclude the effect of impurities on the properties of silver to bind with oxygen from the air. Pure silver does not oxidize in air, but it can interact with it. A feature of silver is its ability to bind with sulfur, selenium, tellurium or halogens, which leads to the formation of a thin oxide film on the silver surface. When interacting with hydrogen sulfide (a consequence of spoiled water), this film dims and darkens over time. Therefore, the silver on the strainer is also an indicator of water quality.

The use of lowered silver samples (for example, brought to jewelry samples) does not give the desired result in ionization of the air zone due to the binding of the crystalline structure of silver by shells from the additives used to normalize the samples.

A layer of pure silver is obtained on a steel mesh by electrolytic deposition, which allows you to immediately obtain silver of the highest standard.

For the filter mesh itself, steel grade AISI 304 (The American Iron and Steel Institute) is used - austenitic steel with a low carbon content. In Russia, according to GOST, its analogue is steel grade 08X18H10. AISI 304 stainless steel is acid resistant and is used for the manufacture of equipment for the production, storage and transportation of milk, beer, wine and other beverages, as well as chemical reagents. AISI 304 is the main grade in the stainless steel family and contains a minimum of 18% Cr and 8% Ni. This Cr content ensures the formation of an oxide layer on the surface, which makes the steel resistant to a variety of chemicals. Kegs for beer and kvass are also made from AISI 304 steel. Thus, the mesh made of this steel belongs to the category of safe use.

When in the area of the spout of an electric kettle, a filter with a silver mesh coating forms an ion sweep with the surrounding air in the area of the boiled water tank and in the spout, which reduces the possibility of microorganisms to enter into an oxidative process with oxygen in this air. This process takes place indirectly and constantly. including after a partial discharge of water (boiled or chilled) was made through the spout. This is important, as the remaining moisture on the walls of the spout begins to dry out and, in fact, provides a favorable environment for the growth of microorganisms. But silver ions reduce the activity of microorganisms by changing the environment. The same thing happens in the boiled water in the kettle itself. When water passes through the filter, deposits (for example, scale) are filtered, but at the same time, the water flow is also enriched with silver ions. But, due to the fact that this enrichment process takes place for a minimum short time period, the drained water does not have time to retain silver ions and therefore remains not infused with silver. If, during operation, darkening and blackening of individual sections or the entire mesh begins to appear on the silver cocoon, then this will indicate an unfavorable environment both in the kettle and in the place where the kettle is located. This indicates the processes of binding of silver with hydrogen sulfide, which belong to the category of processes of decomposition or environmental disturbance or water poured into an electric kettle. The proposed filter completely neutralizes the activity of bacteria and microorganisms, slows down the growth and reproduction of harmful microbes and bacteria. At the same time, the filter element does not oxidize and does not form limescale and guarantees perfect hygiene for the user. The filter does not "bloom", the water is treated with bound silver, but does not contain silver itself, that is, it is safe for humans.

The filter is removable and can be held in the spout of the electric kettle due to the elastic fixing legs 3. The shape in terms of the filter itself depends on the design of the kettle and in particular the place for it in the spout. The mesh membrane in the filter can be made in one piece and be held at the edges by a frame. The frame may have partitions 4 dividing it into separate sections 5. FIG. 4 shows an example of a filter with a two-section filtering mesh, and FIG. 1-3 - a filter with a cruciform partition dividing the filter element into four sections. The choice of the filter shape, the presence of partitions or their absence do not affect the processes of increasing the environmental safety of boiled water. But the use of partitions makes it possible to make a filter in which the filter element can be made as a part of the surface of a sphere or other convex shape. For the convenience of removing the filter from the kettle, the filter holder 6 is made in the form of a visor for gripping the filter by hand.

In principle, nothing limits the possibility of using a filter element in the form of a perforated plate. But it should be understood that the minimum size (diameter) of perforated holes that can be obtained mechanically is 2 mm. And round cells for a mesh made of steel filaments can have a size of 1 mm, and slotted cells in a mesh - from 1.2 mm. If we take into account that the filter element is designed to retain deposits and the results of the activity of various types of microorganisms in the water, it is clear that the size of the cells should be minimized to a reasonable limit so as not to interfere with the normal drainage of water. This minimum dimension is the diameter or transverse dimension of the cell of 1 mm. When this size is reduced, the filter element becomes clogged with debris very quickly, which makes it difficult to drain the water. The use of perforations with a minimum size of 2 mm leads to the fact that the remains of litter and small fractions of scale and other deposits are drained together with water.

Claims (1)

A filter for a kettle, mainly electric, containing a body in the form of a polymer frame, the shape of which in the plan repeats the shape of the flow section of the kettle spout, a filter membrane is fixed inside the frame to prevent splashing of the poured water and filter it out of scale elements, characterized in that the filter element is made in in the form of a mesh made of AISI 304 steel, covered with a layer of 99.9 standard silver with a thickness of 0.1-4 microns.

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