Topping Dispenser

BACKGROUND

Toppings such as crushed candies can be added to various food products. One typical example is an ice cream product made by adding one or more toppings to the ice cream and then blending the topping into the ice cream. Several examples of such toppings include cookie dough pieces, brownie pieces, cheesecake pieces, and crushed candies distributed under trade names such as Snickers, M&Ms, Reese's pieces, Reese's peanut butter cup, and Heath bar. Such toppings may include pieces of various sizes, from small dust-sized particles to pieces having a width of 0.5 inches or more. Improved dispensing of such toppings is desired.

SUMMARY

In general terms, this disclosure is directed to an automated dispenser of toppings. In one possible configuration and by non-limiting example, the dispenser includes a refrigerated cabinet that stores one or more toppings until the toppings are dispensed.

One aspect is a dispenser comprising: a refrigerated cabinet arranged and configured to store at least one topping therein; at least one input device; and an automated dispensing mechanism operable to dispense the topping from the refrigerated cabinet upon receipt of an input with the input device.

Another aspect is a dispenser comprising: a refrigerated cabinet including a dispense opening; at least one hopper defining an internal volume for storing a food product therein, the hopper being entirely contained within the cabinet; and a dispense mechanism operable to dispense a portion of the food product through the dispense opening.

A further aspect is a method of dispensing a food product, the method comprising: receiving an input from an operator; and automatically dispensing a predetermined amount of a substantially solid food product from a bulk volume of the food product in the refrigerated cabinet through a dispense opening of the refrigerated cabinet after receipt of the input.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an isometric view of an example topping dispenser.

FIG. 2 is another isometric view of the dispenser shown in FIG. 1.

FIG. 3 is a front view of the dispenser shown in FIG. 1.

FIG. 4 is a side cross-sectional view of the dispenser shown in FIG. 1.

FIG. 5 is another isometric view of the dispenser shown in FIG. 1.

FIG. 6 is a schematic side cross-sectional view of a portion of the dispenser shown in FIG. 1.

FIG. 7 is a front view of an example control panel of the dispenser shown in FIG. 1.

DETAILED DESCRIPTION

Various embodiments will be described in detail with reference to the drawings, wherein like reference numerals represent like parts and assemblies throughout the several views. Reference to various embodiments does not limit the scope of the claims attached hereto. Additionally, any examples set forth in this specification are not intended to be limiting and merely set forth some of the many possible embodiments for the appended claims.

FIG. 1 is an isometric view of an example topping dispenser 100. In this example, the topping dispenser 100 includes a cabinet 102, dispense region 104, cups 106, weighing rack 108, and control panel 110.

Toppings to be dispensed are stored within cabinet 102. In some embodiments, the cabinet 102 is a refrigerated cabinet that cools the interior of the cabinet relative to the ambient environment. In some embodiments, the interior of cabinet 102 is maintained at a temperature that prevents thawing of the toppings contained therein. For example, in some embodiments the cabinet maintains an interior temperature of less than 32 degrees F., and in some embodiments the temperature is maintained below 0 degrees F.

A dispense region 104 is provided below the cabinet 102. One or more cups are provided in the dispense region 104 to collect toppings as they are dispensed from the cabinet 102.

A weighing rack 108 is provided in the dispense region in some embodiments to weigh the toppings as they are dispensed into the cups 106. The cups 106 are supported by the weighing rack 108, such that the weighing rack can monitor changes in weight caused by toppings being dispensed into the cups 106. Dispensing ceases when the appropriate amount of topping has been dispensed into the cup 106. The cup 106 can then be removed by an operator and the toppings contained in the cup 106 can be applied to a food product.

A control panel 110 is provided in some embodiments to receive inputs from an operator. In this example, the control panel 110 includes a plurality of buttons that control the dispensing of food products. For example, in some embodiments each dispense unit includes one or more buttons that control the dispensing of the respective topping. Some embodiments include multiple buttons for each dispense unit, where each button is associated with an amount of topping to be dispensed (e.g., an appropriate amount of topping for mini, small, medium, and large sized food products). In some embodiments, each button is associated with a weight of food product to be dispensed (e.g., 1 oz, 2 oz, 3 oz, etc.).

FIG. 2 is another isometric view of the example dispenser 100. FIG. 3 is a front view of the example dispenser 100. A door of the cabinet 102 is removed to show the interior 120 of the cabinet and dispense units 122.

Dispenser 100 includes one or more dispense units. In some embodiments multiple dispense units 122 are included, such as in a range from 2 to 10, and in some embodiments from about 4 to about 6. The specific example depicted in FIG. 2 includes five dispense units 122 (including 122a-e).

Each dispense unit 122 includes a hopper 124 having an internal volume configured to store one or more toppings therein.

The cabinet 102 includes a floor 126, and each dispense unit 122 includes a separate dispense opening 128 that extends through the floor 126 to permit toppings to be dispensed therethrough.

The dispense region 104 is positioned directly below the dispense openings 128 and configured so that cups 106 can be positioned directly vertically below the dispense openings 128 to receive and collect the toppings.

Separate dispense units 122 are provided for each topping, in some embodiments. This provides several potential advantages. One potential advantage is that it reduces the possibility of mixing of toppings. Another potential advantage is that it prevents or reduces the chance of cross contamination of ingredients, such as to prevent a potentially allergenic ingredient (e.g., peanuts) from being introduced into a topping that does not typically include that ingredient. A further potential advantage is to reduce the mixing of smells and flavors between toppings.

FIG. 4 is a side cross-sectional view of dispenser 100 shown at cross section B-B depicted in FIG. 3.

In this example, the dispenser 100 includes a housing that includes several distinct regions, including the cabinet 102, rear compartment 202, and lower compartment 204.

The cabinet 102 includes a door 210 and surrounding walls (side walls 212, rear wall 214, upper wall 216, and floor 126) that collectively define boundaries of the interior 120.

In some embodiments, cabinet 102 is a refrigerated cabinet. One example of a refrigerated cabinet is a cold wall system. In this example the cabinet 102 includes coils 218 within one or more walls of the cabinet, such as within side walls 212, rear wall 214, and upper wall 216. A refrigerant flows through the coils that cools the interior 120 of cabinet 102. The coils 218 are in fluid communication with a condensing unit, such as shown in FIGS. 5-6.

Some embodiments do not include coils 218 within walls of cabinet 102. For example, in some embodiments the refrigerated cabinet includes a forced air system that utilizes a fan to blow cold air into the cabinet 102 for cooling.

Hoppers 124 (including hopper 124b) are entirely contained within the interior 120 of the cabinet during normal use of the dispenser 100, but can be removed for refilling once the topping 220 has been completely dispensed. Toppings 220 are stored within an interior volume 222 of the hopper 124. In this example, hopper includes front wall 224, rear wall 226, side walls 228 and 230 (FIG. 3), output compartment 232, and removable lid 234. Interior volume 222 is defined by inner surfaces of walls 224, 226, 228, 230, and output compartment 232. In one example embodiment, the interior volume 222 is large enough to hold a five pound bag of a topping 220. Other volumes are used in other embodiments.

In some embodiments, front wall 224 is sloped relative to a vertical line. For example, an angle A1 is in a range from about 10 degrees to about 20 degrees from vertical. The sloped front wall 224 cooperates with gravity to guide toppings 220 toward a dispense mechanism 250. In some embodiments, a lower edge of front wall 224 forms a knife point 240. The knife point 240 cuts through and redirects any toppings that are pressed against the lower edge of front wall 224 by the dispense mechanism 250 to prevent or reduce the chance of toppings getting trapped at this intersection.

In some embodiments, rear wall 226 is sloped relative to a vertical line to form a reverse draft angle. In this example, an upper portion of the rear wall 226 is arranged forward of the lower portion. For example, an angle A2 is in a range from about 1 degree to about 10 degrees from a vertical line. This reverse draft angle reduces the chance of the topping 220 bridging over the dispense mechanism, because the rear wall does not provide any upward force to support such a bridge.

The dispensing of topping 220 from hopper 124 is performed by a dispense mechanism 250. In some embodiments, each dispense unit 122 (including 122a, 122b, 122c, 122d, and 122e) has its own dispense mechanism 250. In this example, dispense mechanism 250 includes a drive unit 252, an auger 254, and a dispense opening 256.

The drive unit 252 is a prime mover, such as an electric motor. An example of a drive unit 252 is a 24 volt brushless gearmotor. The drive unit 252 is positioned within rear compartment 202, and has a shaft 258 that extends through rear wall 214 of cabinet 102. The shaft 258 has a distal end that engages with auger 254 when hopper 124 is within cabinet 102. In an example embodiment, the distal end of shaft 258 has a tapered shape with a triangular cross-section. This shape permits the hopper 124 to be easily engaged with the shaft 258, without the hopper 124 and shaft 258 having to be precisely aligned. The mating end of auger 254 has a mating shape to receive the end of shaft 258.

The auger 254 includes an axle 260 and protruding flighting 262. The flighting 262 has a helical shape that extends from the axle 260. The axle 260 defines an axis of rotation, about which the flighting 262 is rotated by the drive unit 252. Rotation of the auger 254 forces some of the topping 220 forward until it reaches dispense opening 256 where it is dispensed through dispense opening 128 and into cup 106.

A hopper plug 264 is provided at the forward end of output compartment 232. The hopper plug 264 includes a handle at the end and a cylindrical portion that extends rearward. The cylindrical portion includes the opening 256. When the handle is in a dispense position, the opening 256 is positioned to permit topping 220 to pass therethrough. When the handle is rotated to the closed position, the opening 256 is covered by part of the cylindrical portion which prevents topping 220 from passing therethrough. In addition, the hopper plug 265 also includes a protruding tab, which when the handle is rotated to the closed position, is engaged by a latch to secure hopper 124 to floor 126 of cabinet 102.

When hopper 124 needs to be refilled, the door 210 of cabinet 102 is opened, and the handle of hopper plug 264 is rotated to release the hopper 124 from floor 126, and to cover opening 256. The lid 234 of hopper is removed and bulk topping 220 is loaded into the interior volume 222. The lid 234 is then replaced and hopper 124 is replaced into cabinet 102. Once properly positioned, hopper plug 264 is rotated to the dispense position, and door 210 is closed.

FIG. 5 is another isometric view of the example dispenser 100. Several panels are removed to illustrate the contents of rear compartment 202 and lower compartment 204.

In some embodiments, the rear compartment 202 houses portions of the dispense mechanisms 250, including the drive units 252. Additional electronics can be housed within rear compartment 202, such as a control system 208 and power supply 282. The lower compartment 204 houses condenser unit 284. Other arrangements are possible.

A power cord 286 extends from dispenser 100 that can be connected to a wall receptacle to receive power, such as from a power grid. The power may be in the form of 115V AC power, or 230V AC power, for example. A power switch 288 can be selectively actuated to turn the dispenser on and off. Power received through the power cord 286 is provided to power supply 282, which can transform the power into one or more desired forms. For example, in some embodiments drive units 252 may require a power source of 24 volts DC, while control system 280 may require a power source of 12 volts DC. Power is supplied to the electrical components from power supply 282 by conductors, not shown in FIG. 5.

The control system 280 operates to control the overall operation of dispenser 100. In some embodiments, control system 280 includes one or more processing devices, and at least one data storage device. Data instructions can be stored in the data storage device, and can be executed by the one or more processing devices to cause the one or more processing devices to perform the operations, methods, or functions disclosed herein. For example, the control system 280 operates to control dispense mechanisms 250 and condenser unit 284. In addition, control system 280 receives input from an operator through the control panel 110, as discussed in more detail with reference to FIG. 7, and upon receipt of the input, causes the dispenser 100 to dispense one or more appropriate toppings, by activating the appropriate one or more dispense mechanisms 250. The control system 280 also receives feedback from the weighing system 320, as discussed in more detail with reference to FIG. 6.

FIG. 6 is a schematic side cross-sectional view of a portion of dispenser 100, depicting the dispense region 104 and the lower compartment 204 is greater detail.

The lower compartment 204 is defined by a housing that includes an upper wall 302, rear wall 304, base 306, forward wall 308, lower dispense region wall 310, rear dispense region wall 312, side wall 314, and side wall 316 (not shown in FIG. 6). In some embodiments, the upper wall 302 includes an opening between the lower compartment 204 and the rear compartment 202 for the passage of cables and conduits.

In this example, the lower compartment 204 houses condenser unit 284, control panel electronics 318, and portions of weighing system 320.

The condensing unit 284 includes, for example, a compressor 322 and condenser 324. A conduit supplies refrigerant from the condenser 324, through an expansion valve, and to the coils 218 of cabinet 102 (FIG. 4). Another conduit returns refrigerant from the coils 218 to the compressor 322. Alternatively, a forced air system is used.

Control panel electronics 318 are housed on the interior surface of forward wall 308 in some embodiments, adjacent to control panel 110. The electronics cooperate with the control panel to receive input from an operator. In some embodiments, the control panel 110 includes one or more displays, such to show the current temperature within cabinet 102, to show what topping is currently being dispensed, and to indicate when one or more of the toppings have been fully dispensed from the hoppers 124 and need to be refilled. The control panel electronics 318 are electrically coupled to control system 280.

An example of the weighing system 320 includes weighing rack 108, arm 328, and weighing device 330.

The weighing rack 108 is a plate that extends across dispense region 104. In some embodiments, drip tray 332 is arranged on top of weighing rack. The drip tray 332 includes recesses formed in an upper surface, which are sized to receive bottom ends of cups 106. The recesses guide cups 106 to the proper location on drip tray 332 so that they are properly aligned with dispense opening 128. In some embodiments the drip tray 332 is removable for washing. Further, in some embodiments the drip tray 332 can also be positioned to cover openings 128 when the dispenser 100 is not in use. In order to do so, cups 106 are first removed from dispense region 104. The drip tray 332 is then removed from weighing rack 108, and can be cleaned. The drip tray 332 is then turned upside down and inserted directly below and adjacent to openings 128. Support brackets 334 (see also, FIG. 2) arranged at each end of dispense region 104 receive ends of the drip tray 332 to hold the drip tray 332 adjacent to openings 128. In this way, the drip tray substantially closes off openings 128. This helps to reduce the amount of ambient air and moisture that enters interior 120 of cabinet 102 when dispenser 100 is not in use, and reduces undesired heat flow through opening 128.

Arm 328 supports weighing rack 108 at a position slightly elevated from lower dispense region wall 310, and couples the weighing rack 108 to weighing device 330. In this example, the arm 328 is formed of a sheet of material, and bent to form two right angles. The arm 328 extends through an opening in rear dispense region wall 312 and is coupled to weighing device 330.

Weighing device 330 is coupled to upper wall 302 and operates to detect a force applied to weighing rack 108 through arm 328. One example of weighing device 330 is a load cell. Other weighing devices can also be used, such as a strain gauge, a spring potentiometer, etc. Another example of a weighing device is a piezoresistive force sensor, in which resistance is inversely proportional to applied force, such as the FlexiForce® sensors available from Tekscan, Inc. of Boston, Mass. Specific examples of weighing device 330 include the model numbers A201 or A401 FlexiForce® sensors. The weighing device 330 can be positioned within the cabinet as shown, or can be positioned in the dispense region 104, such as directly below one or more of cups 106.

The output of the weighing device 330 is provided to control system 280. The weighing device 330 is used by the control system to determine when an appropriate amount of a topping has been dispensed. For example, dispensing continues until 2 oz. of the topping have been dispensed. The weighing system 320 permits portions to be carefully measured and controlled, so that the appropriate amount of topping is dispensed each time. This helps to provide consistent food products that contain a substantially similar amount of the topping, while also reducing waste that occurs if too much of a topping is regularly dispensed.

In some embodiments, the weighing system 320 recalibrates itself each time dispensing is requested. In other words, before dispensing food product, the weighing system 320 sets a current weight to be the “zero” weight, and then proceeds to dispense food product until the appropriate weight has been dispensed (e.g., by subtracting the zero weight from the measured weight). This reduces variability that may otherwise result from food product being spilled onto weighing rack 108, or other changes in the weight of the weighing rack 108.

In some embodiments, weighing system 320 includes multiple weighing devices, such as a separate weighing device for each dispense unit. Similarly, separate weighing racks can be used for each dispense unit, if desired.

FIG. 7 is a front view of an example control panel 110. In this example, the control panel 110 is divided into a separate set of controls for each dispense unit 122 (FIGS. 2-3). These dispense unit controls 340a-e are provided to receive input to operate one of the dispense units 122. For example, dispense unit controls 340a are provided to operate dispense unit 122a (FIGS. 2-3). Similarly, dispense unit control 340b operates dispense unit 122b, and so on.

In this example, dispense unit controls 340 each include a plurality of selectable controls, including buttons 342, 344, 346, and 348. Each button is associated with a different amount of topping to be dispensed. In some embodiments, the amount is based on a size of a food product, such as a mini size (342), small size (344), medium size (346), and large size (348) of the food product. The dispenser 100 can be programmed to provide a predetermined amount of the product upon selection of each button. In some embodiments, the dispenser 100 is programmed to dispense a certain weight for each size of each food product. As one example, the dispenser 100 dispenses 1 oz. of topping with dispensing unit 122a upon selection of button 342, 2 oz. of topping upon selection of button 344, 3 oz. of topping upon selection of button 346, and 4 oz. of topping upon selection of button 346. Other embodiments are programmed to other weights. The dispenser can be separately programmed for each type of topping, and for each button of each of the dispense unit controls 340, as desired. For example, it may be desirable to dispense a greater weight of a topping having a greater density and a lesser weight of a topping having a lower density for the same size food product.

In some embodiments, the buttons 342, 344, 346, and 348 include a selection indicator 350, such as a light emitting diode, that illuminates upon selection to show that the topping associated with the selected size of food product is currently being dispensed into the respective cup 106 (FIG. 1). In some embodiments, all of the selection indicators 350 of a group of dispensing unit controls flash when a topping has been fully dispensed and the associated hopper needs to be refilled. An audible alert is also generated in some embodiments. In some embodiments, the dispenser 100 determines that a topping has been fully dispensed when a predetermined period of time has elapsed during a dispense cycle without any substantial change in weight being detected by weighing system 320. An example of a suitable period of time is four seconds.

The various embodiments described above are provided by way of illustration only and should not be construed to limit the claims attached hereto. Those skilled in the art will readily recognize various modifications and changes that may be made without following the example embodiments and applications illustrated and described herein, and without departing from the true spirit and scope of the following claims.

Topping Dispenser

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CROSS-REFERENCE TO RELATED APPLICATION

Provisional Applications (1)