Beverage dispenser

Abstract

A beverage dispensing system includes a nozzle body with a plurality of ingredient inlets and a water inlet disposed in the nozzle body. A diffuser is connected to the nozzle body and has floor with a plurality of holes therethrough. A nozzle cap is connected to the diffuser and has an outlet. A first mixing chamber is formed between the ingredient inlets and the diffuser floor, and a second mixing chamber is formed between the diffuser and the outlet, with the second mixing chamber being configured to receive fluid from the first mixing chamber via the holes in the diffuser floor. A first water flow path is situated between the water inlet and the first mixing chamber, and a second water flow path is situated between the water inlet and the second mixing chamber, wherein the second water flow path bypasses the first mixing chamber.

Description

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable.

REFERENCE TO APPENDIX

Not applicable.

BACKGROUND OF THE INVENTION

Beverage dispensing machines typically produce a beverage by mixing ingredients such as water or carbonated water with a flavoring such as a syrup concentrate. Once mixed, the beverage is dispensed through a nozzle.

Such beverage dispensing machines often have a nozzle for each type or flavor of beverage. Due to counter space restrictions, the number of different beverage offerings may be limited due to the number of nozzles required to dispense the different beverages. To reduce space requirements while providing multiple flavors or types of beverages, other machines dispense multiple different beverages from a single nozzle. Thus, a small number of dispensing nozzles, for example one or two nozzles, can provide a wide variety of drinks.

BRIEF SUMMARY OF THE INVENTION

A beverage dispensing system includes a nozzle body with a plurality of ingredient inlets and a water inlet disposed in the nozzle body. A diffuser is connected to the nozzle body and has floor with a plurality of holes therethrough. A nozzle cap is connected to the diffuser and has an outlet. A first mixing chamber is formed between the ingredient inlets and the diffuser floor, and a second mixing chamber is formed between 25 the diffuser and the outlet, with the second mixing chamber being configured to receive fluid from the first mixing chamber via the holes in the diffuser floor. A first water flow path is situated between the water inlet and the first mixing chamber, and a second water flow path is situated between the water inlet and the second mixing chamber, wherein the second water flow path bypasses the first mixing chamber

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

The accompanying drawings are included to provide a further understanding of embodiments and are incorporated in and constitute a part of this specification. The drawings illustrate embodiments and together with the description serve to explain principles of embodiments. Other embodiments and many of the intended advantages of embodiments will be readily appreciated as they become better understood by reference to the following detailed description. The elements of the drawings are not necessarily to scale relative to each other. Like reference numerals designate corresponding similar parts.

FIG. 1 is a block diagram conceptually illustrating an example of beverage dispensing machine in accordance with aspects of the present disclosure.

FIG. 2A is a section view of a first embodiment of a dispensing system of the machine shown in FIG. 1.

FIG. 2B is a section view of a second embodiment of a dispensing system of the machine shown in FIG. 1.

FIG. 3 is a close-up partial view of the dispensing system shown in FIG. 2A.

FIG. 4 is a top perspective view of an example of a diffuser of the dispensing system illustrated in FIGS. 2A and 3.

FIG. 5 is a cut-away perspective view of the diffuser shown in FIG. 4.

FIG. 6 is a top perspective view of an example of a nozzle body of the dispensing system illustrated in FIGS. 2A and 3.

FIG. 7 is a bottom perspective view of the nozzle body illustrated in FIG. 6.

FIG. 8 is a bottom perspective view of an example of a nozzle cap of the dispensing system illustrated in FIGS. 2A and 3.

FIG. 9 is a top perspective view of the nozzle cap illustrated in FIG. 8.

DETAILED DESCRIPTION

In the following Detailed Description, reference is made to the accompanying drawings, which form a part hereof, and in which is shown by way of illustration specific embodiments in which the invention may be practiced. In this regard, directional terminology, such as “top,” “bottom,” “front,” “back,” “leading,” “trailing,” etc., is used with reference to the orientation of the Figure(s) being described. Because components of embodiments can be positioned in a number of different orientations, the directional terminology is used for purposes of illustration and is in no way limiting. It is to be understood that other embodiments may be utilized and structural or logical changes may be made without departing from the scope of the present invention. The following detailed description, therefore, is not to be taken in a limiting sense, and the scope of the present invention is defined by the appended claims.

FIG. 1 is a block diagram illustrating an example of a beverage dispensing machine system 10. The system 10 includes an ingredient supply 12 for producing a plurality of different beverages. For example, the ingredient supply 12 may include several different syrups for producing multiple drinks, as well as additional flavorings. A source of water 14 is provided for mixing with the desired ingredients from the ingredient supply 12 to produce a desired beverage. In some embodiments, sources of carbonated water and uncarbonated water are provided.

The desired beverage is dispensed from a dispensing system 100 that includes a dispensing valve 102 where the ingredients 12 are mixed with the carbonated or uncarbonated water 14 as the beverage is dispensed from the machine 10. Rather than including a dispensing nozzle for each type of flavor of beverage dispensed, the dispensing valve 102 of the machine 10 provides several different beverages.

FIG. 2A and FIG. 3 illustrate a first embodiment of a beverage dispensing system 100 in accordance with the present disclosure. The system 100 includes a nozzle body 110 with a plurality of ingredient inlets 112 and a water inlet 114 disposed therein for receiving ingredients and water, respectively, into the nozzle body 110. In some embodiments, such as the embodiment shown in FIGS. 2A and 3, both a carbonated water inlet 114a and a noncarbonated water inlet 114b are provided for producing both carbonated and uncarbonated beverages. For example, 0.25 inch water inlets are suitable. A diffuser 116 is connected to the nozzle body 110, and has a floor 118 with a plurality of holes 120 extending therethrough to form drain ports. A nozzle cap 122 is connected to the nozzle body 110 and diffuser 116, and has an outlet 124 through which the beverage exits the system 100.

A first mixing chamber 130 is formed between the ingredient inlets 112 and the diffuser floor 118, and a second mixing chamber 132 is formed between the diffuser 116 and the outlet 124. The second mixing chamber 132 receives fluid from the first mixing chamber 130 via the holes 120 in the diffuser floor 118. A first water flow path 134 extends between the water inlet 114a, 114b and the first mixing chamber 130, and a second water flow path 136 extends between the water inlet 114a, 114b and the second mixing chamber 132. The second water flow path 136 bypasses the first mixing chamber 130.

Alternatively, the mixing chambers 130, 132 described above can be omitted and an isolation barrier can be coupled to system 100 so that the ingredients and water can be isolated from one other until both exist the outlet 124 of the system 100. For example, FIG. 2B illustrates a section view of a second embodiment of a dispensing system of the machine shown in FIG. 1 that can include this isolation barrier. System 100 includes a nozzle body 110 with a plurality of ingredient inlets 112 and water inlets 114a, 114b disposed therein for receiving ingredients and water, respectively, into the nozzle body 110. In some embodiments, both a carbonated water inlet 114a and a noncarbonated water inlet 114b are provided for producing both carbonated and uncarbonated beverages. System 100 can further include a plurality of holes 120 extending therethrough to form drain ports. The holes 120 can include, for example, conduits from which ingredients may flow through and exit the system 100 at outlet 124.

The system 100 can further include isolation barrier 190 that can be coupled to system 100 such that the outer surfaces of isolation barrier 190 and the inner surface of nozzle body 110 form one or more channels 192a, 192b. Isolation barrier 190 can include a sheath or the like and can be formed as a single monolithic unit with system 100 or, in the alternative, formed as in insert such that it can be removeably coupled to one or more elements of system 100. Channels 192a, 192b can include conduits or other pathways for providing a fluid communication between one or more of water inlets 114a, 114b and outlet 124. As water flow from inlets 114a, 114b, it can continue through channels 192a, 192b without mixing with ingredients flowing through holes 120. As the ingredients and water exit outlet 124, the ingredients and water can be mix after each exit system 100 in the desired quantities and ratios.

There are several advantages to the addition of isolation barrier 190. For example, by isolating the water flow from the flow of ingredients, system's 100 channels 192a, 192b will remain clear from ingredients and, thus, the risk of these channels from clogging is reduced. Moreover, the unmixed water and ingredient flows can produce an aesthetically pleasing stream, thus enhancing the experience for a user when dispensing a drink from system 100.

FIGS. 4 and 5 illustrate an example of the diffuser 116. The diffuser 116 has distribution members 140 extending from the diffuser floor 118 into the first mixing chamber 130. In certain embodiments, the nozzle body 110 is generally cylindrical and has an axis, and the distribution members 140 are also generally cylindrical and each has an axis that extends parallel to the nozzle body axis. The floor 118 of the diffuser 116 slopes towards the holes 120, and top surfaces of the distribution members 140 also are angled to direct the fluid to achieve the desired mixing.

Retention legs 142 are situated about the lower periphery of the diffuser 118 that allow the nozzle cap 122 to press the diffuser 116 into the nozzle body 110, keeping the diffuser 116 in place. In the illustrated example, the nozzle body 110 has a top surface 150 and side surfaces 152 generally perpendicular to the top surface 150 that form the cylindrical body. The ingredient inlets 112 are disposed in the top surface 150 and the water inlets 114a, 114b are disposed in the side surface 152. In alternate configurations, the carbonated and/or uncarbonated may be introduced via water inlets on the top of the nozzle body.

Segmenting plates 144 extend upwardly from the floor 118 about the periphery of the diffuser 116 and define openings between adjacent segmenting plates. Some openings 146 extend into the first mixing chamber 130 to form the first water flow path 134. Other of the openings 148 extend downwardly to the side of the diffuser 116 to form the second water flow path 136, where the first mixing chamber 130 is bypassed and the water flows directly to the second mixing chamber 132.

FIGS. 6 and 7 illustrate an example of the nozzle body 110. The ingredient inlets 112 include fittings 154 oriented towards the top 150 of the nozzle body 110 for connecting to the ingredient sources 12. In some embodiments, the ingredients are provided in “bag-in-box” containers that connect to the ingredient fittings 154 via tubes. The opposite ends of the ingredient inlets 112 are ingredient ports 156 where the ingredients flow into the first mixing chamber 132 from the top 150 of the nozzle body 110. In the example illustrated in FIGS. 6 and 7, the nozzle body 110 includes 16 ingredient inlets 112. As shown in FIG. 2A, in the illustrated implementation the ingredient inlets 112 are situated directly over the distribution members 140. Thus, there are 16 distribution members 140 corresponding to the 16 ingredient inlets 112 such that the ingredients flow into the first mixing chamber 132 from the top 150 of the nozzle body 110 and strike the corresponding distribution member 140.

The illustrated nozzle body 110 includes openings 160 in a mounting flange 162 configured to receive corresponding locking tabs 166 extending from the nozzle cap 122 to lock the nozzle cap 122, diffuser 116 and nozzle body 110 together. A locating notch 168 is situated in the underside of the nozzle body 110 to receive a corresponding locating key 170 extending from the diffuser to locate the diffuser 116 in the proper orientation relative to the nozzle body 110. A water inlet ring 172 is also defined in the underside of the nozzle body 110 to establish the first flow path 134 from the water inlets 114a, 114b to the first mixing chamber 132.

FIGS. 8 and 9 illustrate an example of the nozzle cap 122. As noted above, the nozzle cap 122 has locking tabs 166 extending upwardly to engage the openings 160 in the mounting flange 162 to connect the nozzle cap 122 to the nozzle body 110, and press the diffuser 116 into the nozzle body 110 to keep it in place. The illustrated embodiment has concentric straightening rings 180 in the outlet 124 of the nozzle cap.

Thus, the illustrated dispensing system 100 is configured so that ingredients such various syrups and flavorings are introduced through the top 150 of the nozzle body 110 though a generally vertical flow path as viewed in the drawings. The ingredients are dispersed as they flow from the ingredient inlets 112 and impinge on the corresponding distribution members 140 and then into the first mixing chamber 130 created by the mating of the diffuser 116 and nozzle body 110.

Water, both carbonated and uncarbonated depending on drink selected, is introduced via the water inlets 114a, 114b situated on the side 152 of the nozzle body 110 through a generally horizontal flow path as viewed in the drawings, perpendicular to the flow of the final drink product. In the illustrated example, the water flows through check valves 182 integrated into each of the water inlet fittings 114a, 114b thereby maintaining suitable back pressure in the water supply line and preventing excessive residual water drainage. The water then flows into the nozzle body 110. In some embodiments, both carbonated and uncarbonated water inlets 114a, 114b are provided, which allows varying the carbonation level of dispensed product. For an uncarbonated beverage, water is supplied via the uncarbonated water inlet, and for a “fully” carbonated beverage, carbonated water is supplied via the carbonated water inlet. Further, water can be supplied via both inlets 114a, 114b with the flow of water from each inlet being controlled as desired to provide a “partially” or less carbonated beverage.

Spring pressure in the check valves 182 can be adjusted to accommodate varying upstream pressures. The nozzle body 110 contains a cylindrical chamber defined by the sides 152 that surrounds the ingredient inlets 112, and forms the first mixing chamber 130 together with the diffuser 116. The water is allowed to fill this first, or upper mixing chamber 130 via the first water flow path 134, and then to flow downward through the passages 120 in the floor 118 of the diffuser 116 to the second mixing chamber 136 formed by the nozzle cap 112. These passages 120 are sized to minimize CO2 breakout as the water passes from one area of the dispensing system 100 to another.

As noted above, the illustrated nozzle body 110 includes 16 ingredient inlets for ingredients such as various beverage brand syrups, flavor injection syrup, vitamin or energy additives, etc. The ingredient inlets 112 allow product additive to pass through the body 110 of the dispensing system 100 into the first mixing chamber 130. As the product additives pass into the first mixing chamber 130 they impinge axially upon the distribution members 140, which distribute the ingredients radially about the axis of the distribution member 140. The angle of the top surface of the distribution members 140 ensures the product additive is evenly distributed throughout the first mixing chamber 130 where it is pre-mixed with water.

In certain implementations, up to 45% of the incoming water flow (either carbonated or uncarbonated), for example, is diverted into the first mixing chamber 130 via the first water flow path 134. The first water flow path 134 that provides the water to the first mixing chamber 130 is created by the mating of the diffuser 116 and the nozzle body 110, with the openings 146 and the water distribution ring 168. This amount of carbonated or uncarbonated water serves to premix the product additive and cool the product additive minimizing CO2 breakout during drink pour.

After the premixing has occurred in the first mixing chamber 130, the mixed ingredients/water flows to the second mixing chamber 132, passing through the diffuser drain ports 120. These openings, or drains 120 are positioned such that the incoming water and product ingredients cannot immediately drain without interacting in the first mixing chamber 130. The combined areas of the drain openings 120 are greater than the cumulative area of the ingredient inlet ports 172 and openings 146 forming the first water flow path 134 feeding the first mixing chamber 130. This prevents overfilling the first mixing chamber 130, and allows for less residual post mix product to be retained in the first mixing chamber 130.

The first and second water flow paths 134, 136 meet in the second mixing chamber 132 formed by the nozzle cap 122, where the pre-mixed ingredient/water mixture flowing through the openings 148 of the diffuser into the second mixing chamber 169 is injected into the water stream received via the second water flow path 136. The nozzle cap 122 is designed such that the mixing in the second mixing chamber 132 occurs in the last 5% of the nozzle length prior to the mixed drink leaving the outlet 124. The concentric rings 180 situated at the outlet 124 converge the multidirectional streams of water and product additive mix into a unidirectional product flow.

Although specific embodiments have been illustrated and described herein, it will be appreciated by those of ordinary skill in the art that a variety of alternate and/or equivalent implementations may be substituted for the specific embodiments shown and described without departing from the scope of the present invention. This application is intended to cover any adaptations or variations of the specific embodiments discussed herein. Therefore, it is intended that this invention be limited only by the claims and the equivalents thereof.

Claims

1. A method, comprising: receiving a plurality of ingredients into ingredient inlets in a nozzle body, wherein the ingredients inlets are disposed in a top surface of the nozzle body such that a selected ingredient is received into the nozzle body from the top surface of the nozzle body through a generally vertical flow path;receiving water into a first water flow path in the nozzle body, wherein the water is received into the side surface of the nozzle body through a generally horizontal flow path;flowing the selected ingredient through a plurality of vertical holes in the nozzle body;flowing the water through a channel formed between an outer surface of an insolation barrier and an inner surface of the nozzle body, wherein the isolation barrier is a sheath that is removably coupled to a portion of the nozzle body;dispensing the selected ingredient from an outlet; anddispensing the water through the channel.

2. The method of claim 1, wherein the selected ingredient and the water mix after the selected ingredient dispenses from the outlet and the water dispenses from the channel.

3. The method of claim 1, wherein the channel remains clear from the selected ingredient.

4. The method of claim 3, wherein carbonated water is received via the first water flow path and non-carbonated water is received via a second water flow path.

5. The method of claim 1, wherein the selected ingredient and the water do not mix after selected ingredient dispenses from the outlet and the water dispenses from the channel.

6. The method of claim 5, wherein the unmixed water and the selected ingredient produces an aesthetically pleasing stream when dispensed.

7. A dispensing device, comprising: a nozzle body having a top surface and side surfaces perpendicular to the top surface;a plurality of ingredient inlets vertically disposed in the top surface of the nozzle body;a horizontally disposed water inlet disposed in the side surface of the nozzle body; andremovable isolation barrier, wherein an outer surface of the isolation barrier and an inner surface of the nozzle body form at least one channel;wherein the at least one channel is adapted to receive water disposed in the nozzle body from the water inlet;further wherein the isolation barrier is adapted to prevent mixing of water and ingredients within the nozzle body.

8. The device of claim 7, wherein the isolation barrier is a sheath.

9. The device of claim 7, wherein the water inlet is a first water inlet, and wherein the device further comprises a second water inlet.

10. The device of claim 9, wherein the first water inlet is configured to receive carbonated water and the second water is configured to receive non-carbonated water.

11. The system of claim 7, wherein the dispensing device is adapted to allow mixing of water and ingredients outside the nozzle body.

12. The system of claim 7, wherein the dispensing device is adapted to prevent mixing of water and ingredients outside the nozzle body.

13. The system of claim 7, wherein the dispensing device is adapted to produce an aesthetically pleasing stream when the water and ingredients are dispensed.

14. The system of claim 7, wherein the dispensing device is adapted to reduce the risk of the at least one channel clogging.