U.S. patent application number 11/278993 was filed with the patent office on 2006-07-27 for apparatus for leveling a liquid deposited on a flat surface.
This patent application is currently assigned to MooBella, LLC. Invention is credited to Charles S. Brunner, Paul Kateman.
Application Number | 20060162348 11/278993 |
Document ID | / |
Family ID | 26857117 |
Filed Date | 2006-07-27 |
United States Patent
Application |
20060162348 |
Kind Code |
A1 |
Kateman; Paul ; et
al. |
July 27, 2006 |
Apparatus for Leveling a Liquid Deposited on a Flat Surface
Abstract
Apparatus for dispensing a product includes a surface with a
rotary axis and a periphery for supporting a layer of material, a
motor for rotating the surface, a vertical forming cylinder
positioned adjacent to the periphery, the cylinder having a side
window opposite the periphery and a bottom opening below the
surface, and a first scraper positioned above the surface and
extending cross-wise to the direction of rotation of the surface.
The first scraper engages the rotary surface while the surface is
rotating to scrape the material into a row of scrapings on the
surface. A second scraper is positioned above the surface adjacent
to the first scraper and extends perpendicular to the first
scraper, the second scraper engaging the surface and being movable
parallel to the first scraper. An actuator moves the second scraper
between a first position adjacent to the axis and a second position
adjacent to the periphery so that the second scraper pushes the row
of scrapings from the surface into the forming cylinder through the
window thereby collecting the scrapings within the cylinder. An
ejector movable within said forming cylinder pushes the collected
scrapings as a shaped product out of the cylinder through the
bottom opening thereof. A dispensing method is also disclosed.
Inventors: |
Kateman; Paul; (Wellesley,
MA) ; Brunner; Charles S.; (North Reading,
MA) |
Correspondence
Address: |
MINTZ, LEVIN, COHN, FERRIS, GLOVSKY;AND POPEO, P.C.
ONE FINANCIAL CENTER
BOSTON
MA
02111
US
|
Assignee: |
MooBella, LLC
Taunton
MA
|
Family ID: |
26857117 |
Appl. No.: |
11/278993 |
Filed: |
April 7, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10881684 |
Jun 30, 2004 |
7052728 |
|
|
11278993 |
Apr 7, 2006 |
|
|
|
10726815 |
Dec 3, 2003 |
6952928 |
|
|
11278993 |
Apr 7, 2006 |
|
|
|
10160674 |
Jul 31, 2002 |
6698228 |
|
|
11278993 |
Apr 7, 2006 |
|
|
|
60336252 |
Nov 2, 2001 |
|
|
|
Current U.S.
Class: |
62/71 ;
62/354 |
Current CPC
Class: |
A23G 9/282 20130101;
G07F 17/0071 20130101; A23G 9/281 20130101; A23G 9/045 20130101;
A23G 9/28 20130101; A23G 9/48 20130101; F25C 1/145 20130101; A23G
9/163 20130101; A23G 9/20 20130101; F25B 41/22 20210101; A23G 9/283
20130101; A23G 9/46 20130101; A23G 9/228 20130101 |
Class at
Publication: |
062/071 ;
062/354 |
International
Class: |
F25C 5/02 20060101
F25C005/02; F25C 1/14 20060101 F25C001/14 |
Claims
1. Dispensing apparatus comprising a flat surface; a leveling
member having opposite ends, and a boundary extending between said
ends; a mount for mounting the leveling member opposite said flat
surface so that said boundary is parallel to the flat surface;
spacers extending from said boundary to said flat surface thereby
defining a gap therewith, and motive means for moving the leveling
member and flat surface relatively so as to level a liquid
deposited on the flat surface to the height of said gap.
2. The apparatus defined in claim 1, wherein the leveling member
comprises a roller having a rotary axis and a conical surface which
defines said boundary.
3. The apparatus defined in claim 2, wherein said spacers include a
pair of circular elastomeric ridges at the opposite ends of said
roller which contact said flat surface and maintain said conical
surface of the roller at a selected distance from the flat surface
so as to establish said gap.
4. The apparatus defined in claim 3 and further including an
actuator for moving the roller closer to said flat surface so that
said ridges are compressed to an extent that said conical surface
contacts the flat surface thereby eliminating said gap.
5. The apparatus defined in claim 2, wherein said flat surface is
rotatable about a central axis, and said moving means move said
surface about the central axis, said roller being mounted so that
said rotary axis extends crosswise to the direction of movement of
said flat surface.
6. The apparatus defined in claim 1 and further including means for
removing a liquid deposited on the flat surface after it has been
leveled by the roller.
7. The apparatus defined in claim 1 and further including a
refrigeration device for chilling the flat surface so as to at
least partially freeze a liquid deposited on the flat surface.
Description
RELATED APPLICATIONS
[0001] This application is a divisional of prior application U.S.
Ser. No. 10/881,684, filed on Jun. 30, 2004, which is a divisional
of U.S. Ser. No. 10/726,815, filed on Dec. 3, 2003 (now U.S. Pat.
No. 6,952,928), which is a divisional of U.S. Ser. No. 10/160,674,
filed on Jul. 31, 2002 (now U.S. Pat. No. 6,698,228), which claims
the benefit of Provisional application Ser. No. 60/336,252, filed
on Nov. 2, 2001. The contents of each of these applications are
incorporated herein by reference in their entirety.
BACKGROUND
[0002] Aerated frozen food products generally require the mixing of
selected liquid ingredients with a prescribed volume of air and
freezing of the resultant mixture and dispensing of the finished
product. The desirability of the finished product is often related
directly to the manner and to the degree in which the air is
metered and blended with the liquid ingredients of the mixture,
referred to as overrun, and the manner in which the blended mix is
frozen and then dispensed. The prior art is replete with examples
of apparatus for dispensing ice cream and other semi-frozen dairy
products such as soft ice cream and frozen yogurt.
[0003] Conventionally, such machines are usually dedicated to
dispensing one or two flavors of product and, in some cases, a
combination of the two. For example, in an ice cream shop, there
may be one machine with two separate freezing chambers for making
and dispensing chocolate and vanilla ice cream, a second
two-chamber machine for making and dispensing strawberry and banana
ice cream, a third machine dedicated to making and dispensing
coffee and frozen pudding flavors, and so on. The reason for this
is that each chamber typically contains a volume of ice cream
greater than is required for a single serving. In order to dispense
a different flavor ice cream, that chamber must be emptied and
cleaned before the new flavor can be made in that chamber and
appear at the outlet of the dispenser. Additionally, the vat of
preflavored mix from which the frozen product is made must also be
very clean. While high volume ice cream shops and confectionery
stores may have sales to justify the presence of several dispensing
machines dispensing many different products and flavors, smaller
sales outlets can usually only afford one or two such machines and
are thus restricted in the number of flavors that they can offer to
customers.
[0004] Further, because the product is typically formed in a
quantity that is greater than that to be dispensed at any one
serving, the excess product remains in the chamber after formation
and until additional servings draw it down. The excess is thus
subjected to further freezing, which promotes crystallization.
Because of the relatively large quantity of the premixed flavors,
and the continuous freezing of several quarts of the product, the
freshness and palatability of the product may be adversely affected
in outlets with relatively slow sales of the product.
[0005] Another disadvantage of the prior dispensers is that they
have many interior surfaces and moving parts that are difficult and
time consuming to clean and maintain at the end of each day or at
intervals prescribed by local Health Department regulations. Each
dispenser must be purged of any remaining product, and it's chamber
walls, pumps and other internal parts cleaned thoroughly to prevent
growth of bacteria that could contaminate the product being
delivered by the dispenser. Not only is the cleaning operation
expensive in terms of down time, it is also costly in terms of
product waste and is an unpleasant and difficult job to get
employees to do properly.
[0006] U.S. Pat. No. 5,433,967 discloses a method and apparatus for
producing and dispensing an aerated product, wherein the apparatus
includes a mixing chamber having a first inlet for receiving a
liquid, a second inlet for receiving a gas, and an outlet leading
to a continuous tube that has a relatively small cross section. The
tube has one end positioned to receive the fluid effluent from the
mixing chamber outlet and its other end is spaced from that outlet
so that the effluent is subjected to confined turbulent mixing in
the tube until the fluid product is discharged from the other end
of the tube. If that product is to be cooled, the tube leads to a
cooling zone or surface that cools and at least partially freezes
the liquid product issuing from that tube. The apparatus disclosed
there is especially suitable for making and dispensing frozen
yogurt and ice cream and allows for the service of individualized
fresh product portions in a variety of flavors.
[0007] U.S. Pat. No. 5,727,713 discloses a dispenser product supply
unit that includes a pressurizable container for containing a
product liquid or base and having an opening leading into one end
of a conduit. Formed integrally in the conduit is a mixing chamber
at which a gas may be added to the liquid, followed by an elongated
tube for causing turbulent flow of the mixed fluids. Side branches
from the conduit may also be present for introducing one or more
flavors into the fluid flowing through the conduit. The opposite or
outlet end of the conduit may be coupled to a distribution manifold
that can distribute the aerated liquid issuing from the turbulence
tube onto a freezing surface as a relatively thin layer. The
container, conduit and side branches constitute a one-piece
disposable structure that is especially suitable for producing and
dispensing flavored dairy products from an associated dispensing
apparatus in an efficient and sanitary manner.
[0008] While the apparatus described in the above patents, the
contents of which are hereby incorporated herein by reference, have
existed separately in the prior art, until now no way has been
found to combine them into a single machine capable of efficiently
and economically making and dispensing different frozen food
confections in a wide variety of flavors and in different formats
(e.g., as a cup or cone).
SUMMARY
[0009] This invention relates to a method and apparatus for
producing and dispensing aerated and/or blended food products.
While the invention may be used to produce a variety of products,
it has particular application to the production and dispensing of
frozen confections such as ice cream and frozen yogurt.
Consequently, we will describe the invention in that context. It
should be understood, however, that various aspects of the
invention to be described also have application to the making and
dispensing of various other food products.
[0010] Disclosed herein is an improved apparatus for making, mixing
and/or dispensing various food products on demand. The apparatus
can produce and dispense various food products and does not require
the maintenance of a large supply of pre-flavored mixes and/or a
large supply of finished product within the apparatus. The
apparatus can also facilitate changing substantially immediately
from one product type to another to satisfy the demands of
individual customers.
[0011] Further, embodiments of the apparatus can produce and
dispense individualized portions of freshly aerated flavored frozen
products on demand and in different formats (e.g., as a cup or
cone). Embodiments of the apparatus for producing and dispensing
aerated frozen products are also designed to be easy to clean and
to maintain in a sanitary condition. Additionally, the apparatus
can selectively mix or blend many different flavors while aerating
a base product such as a neutral ice cream, fat-free ice cream,
soy, sorbet or yogurt base. When embodied as a frozen
product-dispensing machine, the apparatus can have minimal product
carryover from one serving to the next, which prevents, e.g., a
serving of vanilla ice cream from being contaminated by residue
from a prior serving of chocolate ice cream.
[0012] Further still, apparatus for this general type can occupy a
relatively small amount of floor space, while being able to
dispense food products having a wide variety of bases, flavors and
mix-ins. An apparatus of this type can also maintain the product
supply under sanitary conditions until it is dispensed. The
apparatus can also effectively and efficiently carry out the
dispensing methods disclosed in the above patents.
[0013] One embodiment of the apparatus is a self-contained unit
housed in a cabinet having a door containing a product selection
control panel and a portal providing access to a product dispensing
station including a vertically moveable tray that can support a
product container such as a cup or cone placed on the tray. The
apparatus includes a rotary horizontal freezing surface and motive
means for rotating that surface about an axis. The freezing surface
constitutes the evaporator component of a closed-loop refrigeration
system situated in the cabinet. When the refrigeration system is in
operation, it maintains the surface of the freezing surface at a
selected temperature that is low enough to freeze or partially
freeze a liquid product mix such as sorbet, yogurt or ice cream mix
deposited on that surface.
[0014] Spaced above the freezing surface is a turret section
including a turret having a plurality of pumpable containers filled
with different liquid flavors and supported on a rotary manifold.
The manifold defines a plurality of mixing chambers, one for each
container, and a separate turbulence tube leading from each mixing
chamber to a separate outlet port in a depositing head over the
freezing surface. Each container is connected to one of the mixing
chambers of the manifold and motive means are provided for rotating
the turret independently of the freezing surface, about an axis
located above the freezing surface.
[0015] Disposed adjacent to the turret are product base delivery
means including one or more vertically moveable nozzles or
fittings, each of which receives compressed air and a different one
of a plurality of liquid product bases pumped thereto from bulk
supplies stored in the cabinet. Each of the aforesaid nozzles, when
operative, may deliver to the turret a liquid product base along
with air (or not). By rotating the turret to position a selected
mixing chamber of the manifold opposite a selected one of the
delivery means nozzles, and lowering the nozzles to establish
connections to that chamber while activating appropriate pumps, the
selected product base with or without air delivered by a nozzle is
brought together with the selected flavor pumped from a flavor
container. The two fluids are then intimately mixed together in the
manifold and conducted to the manifold's depositing head so that a
fixed volume or portion of the selected flavored and aerated (or
not) product mix is deposited on the freezing surface.
[0016] The apparatus also comprises a stationary product delivery
section disposed between the turret section and the freezing
surface. The delivery section has product mix leveling means in the
form of a radially oriented self-cleaning roller having a conical
surface spaced above the freezing surface. When the freezing
surface is rotated, the liquid product mix deposited thereon by the
turret section is spread out and leveled to the height of the gap
between the roller and the freezing surface. Resultantly, the
surface freezes or partially freezes the leveled product mix to
form a thin, flat layer of frozen, flavored, aerated (or not)
product. The delivery section also includes a radial scraper
angularly spaced behind the roller, which scrapes the layer of
frozen product from the rotating freezing surface and gathers it
into a radially extending ridge row of frozen scrapings that is
aligned with a vertically oriented forming cylinder located at the
periphery of the delivery section just beyond the edge of the
freezing surface.
[0017] The delivery section also has a radially moveable scraping
blade that operates in conjunction with the radial scraper to push
the ridge row of frozen product through a side window of the
forming cylinder to gather and compress the frozen product within
that cylinder. As will be seen, when the scraping blade is fully
extended, it actually closes the window in the cylinder allowing a
piston moveable along the cylinder to further compact the product
into a scoop shape and push the scoop of frozen product out the
bottom of the cylinder into a container (e.g., a cup or cone) that
has been placed on the tray at the product dispensing station and
raised to position the container at a selected elevation under the
forming cylinder. After the container is filled, the tray is
lowered so that the container may be removed from the tray through
the portal in the cabinet door.
[0018] As will be described in more detail later, provision is made
for cleaning the freezing surface, leveling roller, forming
cylinder and piston between servings to minimize product carryover
from one serving to the next. Also as will become apparent, the
apparatus is designed so that all critical components of the
apparatus are readily accessible for cleaning and routine
maintenance. Thus, the present apparatus is able to efficiently and
effectively dispense, on demand, a variety of food products for a
prolonged period of time and requires only a minimum amount of
maintenance.
[0019] It should also be understood that various aspects of the
invention may be used to mix, blend and dispense various other hot
or cold food products such as hot chocolate, instant soups, juices
and even candy, cookies, omelets, crepes and the like.
BRIEF DESCRIPTION OF THE DRAWINGS
[0020] In the accompanying drawings, described below, like
reference characters refer to the same or similar parts throughout
the different views. The drawings are not necessarily to scale,
emphasis instead being placed upon illustrating particular
principles of the methods and apparatus characterized in the
Detailed Description.
[0021] FIG. 1 is a perspective view of dispensing apparatus
incorporating the invention with the front door of the apparatus
shown partially open.
[0022] FIG. 2 is a similar view of the FIG. 1 apparatus on a
slightly larger scale with the front door removed and with the
apparatus' turret section and delivery section shown in their
closed positions.
[0023] FIG. 3 is a similar view of the apparatus with its turret
section shown in the open position and the delivery gate cover
removed.
[0024] FIG. 4 is a similar view of the apparatus showing both the
turret section and delivery sections (sans cover) in their open
positions.
[0025] FIG. 5 is a right front perspective view of the FIG. 1
apparatus devoid of the cabinet and other parts.
[0026] FIG. 6A is a fragmentary perspective view on a larger scale
showing part of the turret section of the FIG. 1 apparatus in
greater detail.
[0027] FIG. 6B is a sectional view on a larger scale showing in
detail a flavor bottle pump in the FIG. 6A turret section.
[0028] FIG. 6C is a fragmentary perspective view showing the
underside of the turret section.
[0029] FIG. 6D is a sectional view on a larger scale taken along
line 6D-6D of FIG. 6A.
[0030] FIG. 7 is an enlarged perspective view showing the leveling
roller in the delivery section of the FIG. 1 apparatus.
[0031] FIG. 8A is a perspective view from below illustrating the
compaction/forming assembly in the delivery section of the FIG. 1
apparatus.
[0032] FIG. 8B is a similar view from above of a portion of that
assembly.
[0033] FIG. 8C is a sectional view on a larger scale taken along
line 8C-8C of FIG. 8A.
[0034] FIG. 8D is a fragmentary perspective view showing another
portion of the delivery section in greater detail.
[0035] FIG. 8E is a fragmentary sectional view, on a larger scale,
showing a part of the FIG. 8A assembly in greater detail.
[0036] FIG. 9 is a diagrammatic view of another part of the
delivery section.
[0037] FIG. 10 is a sectional view on a larger scale taken along
line 10-10 of FIG. 4.
[0038] FIG. 11 is a block diagram of the refrigeration loop in the
FIG. 1 apparatus.
[0039] FIG. 12A is a sectional view on a larger scale of the rotary
coupling/seal assembly for the rotary freezing surface in the FIG.
1 apparatus.
[0040] FIG. 12B is a similar view on a much smaller scale of
another such assembly embodiment.
DETAILED DESCRIPTION
[0041] Referring to FIGS. 1 and 2 of the drawings, our dispensing
apparatus is a standalone unit housed in a cabinet 10 having a top
wall 10a, opposite sidewalls 10b and 10c as well as rear and bottom
walls (not shown). The front of the cabinet is open for the most
part except for a low front wall 12 containing louvers to provide
inlet air to the primary refrigeration unit. The front opening into
the cabinet may be closed by a hinged door 14 that may be swung
between an open position wherein the door allows access to the
interior of the cabinet and a closed position wherein the door
covers the opening into the cabinet. Suitable means 15a, 15b are
provided for latching or locking the door in it's closed
position.
[0042] As shown in FIG. 1, a relatively large opening or portal 16
is provided in door 14 so that when the door is closed, the portal
16 provides access to a dispensing station 17 within the cabinet at
which a customer may pick up a food product dispensed by the
apparatus. Preferably, the portal is provided with a swing-out door
16a so that the portal is normally closed blocking access to
station 17. A customer may select the particular product to be
dispensed by depressing the appropriate keys of a control panel 18
mounted in door 14 after viewing product availability on an
electronic display 19 above panel 18. In the event the apparatus is
being used as an automatic vending machine, the control panel 18
may include the usual mechanisms for accepting coins, debit cards
and currency and possibly delivering change in return. For
advertising purposes, an illuminated display 20 may be built into
the front of door 14 as shown in FIG. 1.
[0043] Referring now to FIGS. 2 and 5, the cabinet 10 includes a
horizontal shelf 22 supported by the cabinet walls more or less
midway along the height of the front opening into the cabinet. A
pan 22a may sit on shelf 22 as shown in FIG. 2 to catch fluid
droppings. Shelf 22 includes an upstanding rotary coupling 24
covered by a boot 25, wherein the coupling 24 rotatably supports a
horizontal freezing surface 26. As shown in FIG. 5, freezing
surface 26 has a depending shaft 28 that extends down into the
rotary coupling 24, the input shaft of the coupling carrying a
pulley 32 that is coupled by a belt, and perhaps an idler mechanism
34, to the shaft of an electric motor 36 mounted to the underside
of shelf 22. Under the control of a controller 38 in cabinet 10,
motor 36 may be activated to rotate freezing surface 26 at a
controlled speed in the direction of the arrow A shown in FIG. 2.
As we shall see, controller 36 is programmed to control all aspects
of the apparatus including control of the speed and temperature of
surface 26, the timing of various operations to be described, the
operation of interlocks, base product and flavor selections,
etc.
[0044] Referring to FIG. 5, freezing surface 26 contains an
internal spiral or sinuous fluid conduit or path 42, the opposite
ends of which are connected via rotary coupling 24 to fluid lines
(not shown) leading to and from a refrigeration system (shown
generally at 44) that operates under the control of controller 38.
Suitable couplings with rotary fluid seals will be described later
in connection with FIGS. 12A and 12B.
[0045] Referring to FIGS. 5 and 11, refrigeration system 44
comprises a primary compressor 44a, and a primary condenser and fan
unit 44b. When the dispensing apparatus is in operation and the
freezing surface 26 is rotating, the refrigeration system 44, under
the control of controller 38, circulates refrigerant through the
freezing surface so as to cool the upper surface 26a thereof to a
selected low temperature (e.g., -5 to +17.degree. F.).
[0046] Preferably, freezing surface 26 is a direct expansion
freezing surface; i.e., it functions as the evaporator component in
the closed refrigerant loop of the refrigeration system 44, and the
refrigeration control circuit in controller 38 has two modes of
operation, to wit: STANDBY and DUMP. The STANDBY mode is operative
during inactive periods of the apparatus to maintain the upper
surface 26a of freezing surface 26 at a specified temperature,
T.sub.1 (e.g., 0.degree. F.). The DUMP mode is operative during
periods of active product production. Since product production is
intermittent, the refrigerator control circuit can switch
frequently between the two modes.
[0047] The STANDBY mode uses a standard expansion valve 40 in the
refrigeration loop of system 44 whose valve orifice is sized to
control the temperature of freezing surface 26 to maintain the
upper surface 26a at the temperature T.sub.1. Due to the limits of
the expansion valve, this control mode cannot provide the heat
removal required to freeze the product mix on surface 26a.
Therefore, the DUMP mode is utilized to provide a high rate of heat
removal from the upper surface 26a. The DUMP mode of operation
utilizes a second, or so-called dump valve 41, that is connected in
parallel with the standard expansion valve in the loop of
refrigerator system 44. This mode provides a high heat removal rate
from upper surface 26a by flooding the refrigerant conduit 42 in
surface 26 with liquid refrigerant. As the refrigerant changes
state to a gas in surface 26 (i.e., the evaporator component of the
refrigeration loop), it cools the portion of the surface 26
adjacent conduit 42 to a temperature T.sub.2, that is appreciably
lower than T.sub.1. This creates a large temperature differential
with the upper surface 26a causing the temperature of that surface
to drop rapidly.
[0048] In order to prevent the surface 26a from dropping below
temperature T.sub.1, the depositing of product mix on surface 26a
by turret section 52 is initiated and the refrigerant modes are
switched simultaneously, or within a short period of time. This
sets up a large temperature differential between the lower portion
of surface 26 and the product mix being applied to the upper
surface 26a thereof creating a high heat transfer rate. When the
turret section stops applying product to surface 26 and the proper
product temperature has been achieved, the refrigeration control
system 44 changes the operating mode from DUMP back to STANDBY
until the dispensing process is ready to be initiated again.
[0049] For this application, the orifice of the dump valve is sized
intentionally to prevent the liquid refrigerant from changing state
to refrigerant gas. The intended effect of this is to allow liquid
refrigerant to flow into the evaporator (i.e., surface 26). Heat
added to the evaporator (i.e., surface 26) by the depositing of the
relatively warm product mix on that surface will cause the liquid
refrigerant in surface 26 to change state to a gas.
[0050] The dump valve can be any type of metering or throttling
device. In some applications, it may be desirable to use a manually
set bypass valve, such as a needle valve or a capillary tube, that
is operative in the DUMP mode to cause the aforesaid refrigerant
gasification in surface 26.
[0051] Referring to FIGS. 3 to 5, preferably an electric blower 45
is mounted inside cabinet 10 in the corner between the cabinet
walls 10a and 10c. In the illustrated apparatus, the blower sucks
in relatively warm air at the top of the cabinet and delivers it
via a duct 46 to a secondary cooling unit or system 47 at the
bottom of cabinet 10. Unit 47, under the control of controller 38,
expels cold air, which cools the cabinet 10 interior and especially
the space under shelf 22 containing the supplies of the product
base to be described later. If a more uniform temperature within
the cabinet is desired for a particular application, the air flow
path through duct 46 may be reversed so that cold air is discharged
at the top of the cabinet. Thus, the apparatus contains two
distinct and separately controlled cooling systems 44 and 47, the
former of which cools freezing surface 26 and the latter of which
cools the interior cabinet 10.
[0052] As best seen in FIGS. 2 and 5, the apparatus includes a
turret section (shown generally at 52), which provides a plurality
of different flavors. Positioned next to the turret section 52 is a
product base delivery means (indicated generally at 54), which,
upon command, can deliver a selected one of a plurality of product
bases, aerated or not, to the turret section where it is mixed with
a selected flavor from turret section 52. The turret section
thoroughly mixes and aerates (or not) the flavored product base and
deposits same on the upper surface 26a of freezing surface 26.
Disposed between turret section 52 and the freezing surface 26 is a
product delivery section shown generally at 56. The delivery
section 56 includes means for spreading the flavored mix on the
surface 26a so that it forms a layer of selected area and
thickness, which becomes frozen or partially frozen. Delivery
section 56 also includes means for scraping the frozen or partially
frozen product from freezing surface 26, compacting the product
into a "scoop" and delivering that scoop to the dispensing station
17 from where it may be removed by the consumer through the portal
16 in cabinet door 14 (FIG. 1).
[0053] It is apparent that the rotation of freezing surface 26 with
respect to the fixed delivery section 56 provide the necessary
relative motion to facilitate the distribution and collection of
the food product on that surface. Obviously the same effort could
be accomplished with a stationary freezing surface 26 and a rotary
delivery section 56. In each case, the speed of rotation affects
the dwell time of the products on the surface 26. That, in turn,
affects the speed and degree of freezing and therefore the texture
and mouth feel of the resulting product.
The Turret Section 52
[0054] Referring to FIGS. 2 and 3, the turret section 52 is
specifically designed to minimize parts and to maintain sanitary
pathways for the fluids being deposited on the freezing surface 26.
It is illustrated as a swing-out unit, but could just as well be
implemented as a pull-out drawer. In any event, the illustrated
section includes a horizontal gate 58 that is connected by a hinge
62 to the cabinet's sidewall 10b. Gate 58 may be swung between a
closed, operative position within cabinet 10 illustrated in FIG. 2
and an open position shown in FIG. 3 wherein the turret gate is
swung out to provide access to the components of the turret section
for resupply and maintenance purposes. A handle 64 is present at
the free end of gate 58 to facilitate swinging the gate between
those two positions, and a latch 66 and keeper 66a are provided to
latch the gate in its closed position shown in FIG. 2.
[0055] Suspended from gate 58 is a turret (shown generally at 67)
comprising a shaft 68 that has an upper end rotatably supported
within gate 58 and extending down to a lower end 68a, which, when
the turret section 52 is in its closed position, is situated in a
clearance notch 69 (FIG. 3) formed in the delivery section 56.
Shaft 68 is rotated by a servomotor 70 (FIG. 6C) mounted in gate 58
under the control of controller 38. A portion of that motor
extending below the gate may be enclosed by a cover 71. Mounted and
rotatably fixed to shaft 68 is a circular plate 75 (FIG. 4) that
supports a multiplicity, herein twelve, of wedge-shaped bottles or
containers 74 held in position by spacers 76 projecting up from
that plate. Thus, the flavor positions are directly related to the
home position of the shaft 68 as detected by a home sensor (not
shown).
[0056] Removably mounted to the lower end of shaft 68 under plate
75 is a circular manifold 72 having a relatively thick side wall
that extends up around that plate. A pin (not shown) projecting up
from the upper surface of the manifold engages in a hole on plate
75 to rotatably fix the manifold to the plate and thus to shaft 68.
The manifold is held in place against the plate by a nut 77
threaded onto the lower end of the shaft.
[0057] As seen from FIGS. 6A and 6B, each bottle 74 has a radially
outwardly facing pumping section 78 including a radially moveable
piston 82. When a piston 82 is depressed or moved inward toward
shaft 68, the liquid in the corresponding bottle 74 is pumped out
through an outlet conduit 84 that extends down into a top opening
86 in the side wall 72a of manifold 72. To eliminate the need for
cleaning pump parts, the pumping section 78 may be permanently
attached to bottle 74, which may itself be disposable.
[0058] As shown in FIG. 6B, the pumping section 78 is installed in
an opening 88 in the front wall 74a of bottle 74 adjacent to the
bottom thereof. For reasons to be described later, the mouth of
that opening is surrounded by a radial flange 89. The pumping
section includes a generally cylindrical housing 92, which slidably
receives the piston 82. The piston is movable between an outer
position shown in FIG. 6B and an inner position closer to the
closed inner end 92a of the housing. The piston is biased to its
outer position by a coil spring 94 compressed between the piston 82
and the housing end 92a.
[0059] Pumping section 78 also includes an antechamber 96 in fluid
communication with the interior of the housing 92 at the closed end
92a thereof. Antechamber 96 opens into the interior of the
corresponding bottle 74 and is fitted with a check valve 98 so that
when piston 82 is moved to its extended or outer position shown in
FIG. 6B, liquid in bottle 74 is drawn into antechamber 96 and into
housing 92. Also in fluid communication with antechamber 96 is a
fluid passage 102 that is connected by way of a check value 104 to
the outlet conduit 84. When the piston 82 is moved to its inner or
retracted position, the liquid in antechamber 96 and the housing 92
interior is expelled through passage 102 and check value 104 to the
outlet conduit 84, section 78 also including provision for venting
the bottle.
[0060] In order to maintain optimum product quality, each bottle 74
is preferably used only once; i.e., it is a disposable item. It may
be filled initially through an opening 105 (FIG. 6C) near or at the
top of the bottle, the opening of which is then sealed to prevent
reuse of the bottle.
[0061] As best seen in FIGS. 6A and 6C, the outer end of each
outlet conduit 84 is turned down and makes a sliding seal with the
side wall 86a of the opening 86 into which it extends. Each opening
86 leads to a separate mixing chamber 108 having an outlet 109 that
connects to a separate turbulence tube or passage 110 leading to a
separate outlet port 112 in a depositing head 114 at the underside
of manifold 72. In other words, outlet conduit 84 from each bottle
74 connects to a different mixing chamber 108 whose outlet is
connected by a different turbulence tube 110 to a different port
112 in head 114. The provision of a separate fluid path to head 114
for each flavor minimizes carryover from one product serving to the
next. Ports 112 form a circular array in the depositing head 114
that is located above the freezing table 26 when turret section 52
is in its closed position shown in FIG. 2. The structure and
function of the turbulence tubes 110 are described in detail in the
aforesaid patents incorporated by reference.
[0062] For reasons that will become apparent, each mixing chamber
108 has two additional inlet branches extending to top openings
116a and 116b in manifold wall 72a on opposite sides of the
corresponding opening 86 therein. In other words, in the
illustrated apparatus with twelve flavor bottles 74, manifold 72
defines twelve mixing chambers 108 connected to twelve long,
sinuous turbulence tubes 110 leading to twelve outlet ports 112 in
head 114. Typically, the tubes or passages 110 are in the order of
2 to 4 feet long, a preferred length being about 3 feet.
Preferably, the manifold is molded (using the lost wax process) or
otherwise formed as a generally cylindrical block containing the
aforesaid mixing chambers 108 and conduits 110.
[0063] Manifold 72 is preferably removable from shaft 68 as noted
above in order to facilitate its cleaning. For this, a special
cup-like attachment connected to a supply of water and detergent at
a sink may be engaged to the depositing head 114 in order to
backflush all of the manifold passages 110.
The Product Base Delivery Means 54
[0064] Referring now to FIGS. 3, 6A and 6D, delivery means 54
operates in concert with manifold 72 to make and break connections
of the tubing supplying the product bases to the manifold so as to
deliver product bases to the manifold via a minimum number of
tubing joints or splits. The delivery means 54 included a block 126
mounted to the side wall 10c of cabinet 10. Formed in block 126 is
a pair of laterally spaced-apart vertical passages 128 for slidably
receiving a pair of guide rods 132. The upper ends of rods 132 are
secured to a block 134 anchored by suitable fasteners to the bottom
of a circular disk 136 having a top flange 136a.
[0065] Delivery means 54 also includes a relatively large bracket
or shuttle 138 having a horizontal arm 138a and a vertical arm
138b. Arm 138a is provided with a large opening 142 for receiving
disk 136 with some clearance but whose edge underlies disk flange
136a. The bracket arm 138a is fastened to an overlying plate 146.
Plate 146 and bracket arm 138a form a pocket 147 for disk 136 that,
for reasons that will become apparent, permits some movement of
plate 146 relative to disk 136 but only in a horizontal plane. In
other words, there is a small gap between the edge disk flange 136a
and the side wall of pocket 147. To center the plate 146 relative
to disk 136, a set of eight springs 154 is provided, the springs
being stretched between four posts 156 extending down from bracket
arm 138a at locations that define the four corners of a square and
four outboard posts located midway along each side of that square.
As shown in FIG. 6D, the springs 154 underlie the opening 142 in
the bracket arm 138a and engage the sides of disk 136. Thus, the
springs tend to maintain plate 146 centered on disk 136, but allow
some horizontal movement of the plate.
[0066] Referring to FIGS. 6A and 6D, a vertical, double-acting
pneumatic actuator 158 is mounted to block 126 between openings 128
therein. Actuator 158 has a shaft 158a that connects to block 134.
Actuator 158 is normally charged with air through one inlet so that
its shaft 158a is extended so as to maintain bracket or shuttle 138
in a raised position relative to turret section 52 as shown in FIG.
6A. When air is delivered to the other actuator inlet and the one
inlet is vented under the control of controller 38 (FIG. 5), the
bracket or shuttle 138 is moved downward relative to the turret
section as will be described in detail later.
[0067] The vertical bracket arm 138b has two tabs 138c that are
bent toward turret section 52 such that the tabs overlie the side
wall 72a of manifold 72. The tabs 138c support a pair of
mirror-image nozzle assemblies each shown generally at 164. Each
nozzle assembly includes an upper section 164a mounted to a tab
138c and a lower section 164b that is releasably secured to the
upper section by clips 166. As we shall see, section 164b is part
of a disposable product base supply unit.
[0068] The upper nozzle section 164a includes a fitting 168 that
has a neck 168a extending up through a hole 172 in the associated
tab 138c and is secured to that tab. Each fitting neck 168a is
connected via a hose 169 to a supply of compressed air as will be
described presently. Fitting 168 has an internal passage 170 that
is upwardly-inwardly tapered. Also the fitting has an external
shoulder 171.
[0069] The lower nozzle section 164b includes a fitting 172 having
a tapered tubular upper end or nose 174 adapted to plug into
passage 170 of fitting 168 to establish a fluid-tight face seal
therewith. Of course, other comparable seals are possible including
an O-ring, gland seal, etc. Clips 166 extend up from fitting 172
and are arranged to engage the shoulder 171 to releasably couple
together the two fittings 168, 172. The lower nozzle section also
has a vertical leg 182, and a side branch 184 that opens into leg
182. Side branch 184 is connected to tubing 185 leading to a source
of liquid product base that is part of the disposable product base
supply unit mentioned above.
[0070] Referring to FIGS. 6A and 6B, for reasons to be described,
delivery means 54 also include an actuator 186 mounted to bracket
arm 138b between that bracket arm and block 126. The actuator 186
has a shaft 186a that extends through the bracket arm and is
terminated by a plunger 188 (FIGS. 3 and 6B) that faces turret
section 52 between the two nozzle assemblies 164.
[0071] As shown in FIGS. 5 and 6A, the two air hoses 169 are
connected to outlets from a compressed air tank 194 that is
pressurized by an air compressor 196. When outlet valves (not
shown) in the lines from the tank 194 are opened under the control
of controller 138, air at a selected pressure is delivered to
nozzle assemblies 164.
[0072] Each nozzle assembly 164 also receives a liquid product
base. More particularly as shown in FIGS. 2 and 5, cabinet 10 has a
rack 197 that supports a plurality, herein two, of trays 204. Each
tray contains a sealed flexible bag 206 containing a liquid product
base. Each bag is part of a disposable base product supply unit
mentioned above, wherein the unit may be similar to the one
described in the above-mentioned U.S. Pat. No. 5,727,713. For
example, the bag 206 in one tray 204 may contain a yogurt base
while the bag in the other tray may be filled with an ice cream
base or simply water or a water mix to make a slush. Each bag is
connected to one of the tubes 185 leading to a nozzle section 164b
(FIG. 6A). Each tube 185 extends out of the associated tray 204 and
is passed through a roller pump 210 on its way to one of the nozzle
assemblies 164. When each roller pump 210 is activated under the
control of controller 38, that pump and its associated tube 185
function as a peristaltic pump to pump liquid product base from the
corresponding bag 206 to the corresponding nozzle assembly 164.
Preferably, each pump 210 is driven by a DC servo with feedback
control so that the pump pumps at a selected rate for a selected
period to assure precise portion control over the dispensed product
base.
[0073] When compressed air and the product base are provided
simultaneously to each nozzle assembly 164, the two fluids mix
within the nozzle assembly and that fluid mixture is discharged
through the nozzle discharge end 182a of that assembly. If the
product to be dispensed is not aerated (e.g., a slush), compressed
air is not delivered to the operative nozzle assembly during the
dispensing cycle. As we shall see presently, the product base is
combined in chamber 108 within the manifold 72 with a selected
flavor from one of the bottles 74 in the turret 67. Preferably,
each nozzle assembly 164 incorporates one or more check valves (not
shown) to isolate the lines leading from the base supply and the
air supply. Most preferably, a check valve is located in the
fitting 172 of each lower nozzle assembly section 164b.
[0074] Referring to FIG. 6A, the relative position of turret 67 and
product base delivery means 54 is such that when the turret 67 is
rotated to position one of bottles 74 directly opposite delivery
means 54; as described above, the nozzle assemblies 164 of the
delivery means are disposed directly above the pair of passages
116a and 116b in the manifold side wall 72a that bracket the
opening 86 that receives the outlet tube 84 from that opposing
bottle. Also, the actuator plunger 188 (FIGS. 3 and 6B) of the
delivery means 54 is located directly above the pump piston 82 of
that same bottle 74. Thus, when the delivery means actuator 158 is
actuated by controller 38 (FIG. 5) to shift bracket or shuttle 138
to its aforesaid lower position, the tapered discharge ends 182a of
nozzle assemblies 164 are plugged into the underlying openings 116a
and 116b in the manifold wall 72a making seals with the side walls
of those openings. As noted previously, the shuttle 138 is movable
in the vertical direction and maintains the nozzle assembly 164 in
a vertical orientation. But to accommodate misalignment of the
nozzle assembly 164 and turret, the shuttle 158 is compliant in the
horizontal plane. Thus, the nozzle ends 182a shift as necessary to
establish good seals with the walls of openings 16a, 1116b. Of
course, other comparable flexure arrangements may be contemplated
to provide the necessary relative movement between the nozzles with
manifold to establish good seals between the two.
[0075] At this point, the actuator plunger 188 is now positioned
directly opposite the piston 82 of that bottle's pumping section 78
as shown in phantom in FIG. 6B. Thus, if controller 38 should
activate the base product mix pump 210 serving one of the nozzle
assemblies 164 while initiating the delivery of compressed air to
that same nozzle assembly, the nozzle assembly will deliver a
selected volume of air and product base to the operative mixing
chamber 108 in manifold 72. If the controller should also activate
actuator 186, the actuator plunger 188 will extend against the
piston 82 of the operative bottle 74 causing a selected amount of
flavor to be pumped via outlet tube 84 to the same mixing chamber
108. To assure that a precise portion of flavor is dispensed with
each actuation of the plunger 188, a pair of grippers 214 with
in-turned ends 214a may project from the front of the bracket or
shuttle leg 138b as shown in FIG. 6B. When the shuttle 138 is in
its raised position shown in FIG. 6A, the grippers extend out over
the bottle flange 89. But when the shuttle is in its lower position
shown in FIG. 6B, the gripper ends 214a engage behind the bottle
flange at the opposite sides thereof thereby holding the bottle
while the plunger 188 presses against the pump piston 82 thus
eliminating any compliances inherent in the shuttle and turret
system. The same effect may be obtained by engaging a depending pin
on the shuttle in a hole in the manifold or vice versa.
[0076] All three fluids will come together in the chamber 108 and
will be thoroughly mixed and aerated (if selected) in the
turbulence tube 110 extending from that chamber to the depositing
head 114 so that by the time the fluid mixture reaches the
corresponding outlet port 112 in that head 114 and is deposited on
the freezing surface 26, the flavor will be distributed uniformly
throughout the mix and the mix may have a selected amount of
aeration or overrun.
[0077] Often only one nozzle assembly 164 is active at any given
time, However, in some cases, it may be desirable to also deliver
air to the "inactive" assembly, which plugs into the manifold
opening 116a, 1116b adjacent to the one receiving the selected
product base so that the base fluid will not cross over in mixing
chamber 108 and come out that adjacent opening. Variations on the
turret and nozzle assemblies may include various check valve
implementations to organize and control flow through the flow paths
of both liquids and the air.
The Delivery Section 56
[0078] Referring to FIGS. 2 to 4, delivery section 56 is also
designed as a swing-out unit for easy cleaning and maintenance,
although it could just as well be a pull-out drawer. In another
device embodiment, the turret section 52 and delivery section 54
may be formed as a single unit that is separable from freezing
surface 26. In any event, the illustrated section 56 preferably
comprises a pan-like shelf 220 that has a side wall 220a and is
connected by a hinge 222 to the interior surface of the cabinet
sidewall 10c so that the shelf can be swung between a closed,
operative position shown in FIGS. 2 and 3 wherein the shelf is
interposed between the freezing surface 26 and the manifold 72, and
an open position shown in FIG. 4 wherein the shelf is swung out to
provide access to the components of the delivery section for
cleaning and maintenance. The shelf 220 may be maintained in its
closed position by a suitable latch 224 shown in FIGS. 2, 4 and 8B.
The shelf 220 has a circular cutout 226 formed in its forward edge
that defines the notch 69, which provides clearance for the shaft
lower end 68a of the turret 67 when both the turret and the
delivery sections are in their closed positions shown in FIG.
2.
[0079] Suspended from the underside of shelf 220 is a roller
assembly shown generally at 227 in FIGS. 2 and 5. As best seen in
FIG. 7, assembly 227 comprises a conical leveling roller 228
rotatably supported at its opposite ends by a bracket 232. Bracket
232 is actually composed of two separate sections 232a and 232b
that are releasably connected together by a thumbscrew 234. By
removing the thumbscrew, the two sections can be spread apart
allowing the roller 228 to be separated from bracket 232 in the
event it becomes necessary to clean or replace the roller.
[0080] A slotted post 236 extends up from bracket 232 and is
slidably received in a vertical promontory 238 formed in a plate
242 that is normally mounted to the underside of shelf 220.
Promontory 238 is also slotted to provide clearance for one end of
a lever arm 244 so that that end of the lever arm can be pivotally
connected to the upper end of post 236. Lever arm 244 is itself
pivotally connected at 246 to promontory 238 so that when the
opposite end of the lever arm is moved up and down, the bracket 232
and roller 228 are moved up and down relative to plate 242. Note
that the engagement of lever arm 244 in the slotted promontory 238
fixes the angular position of post 236 so that roller 228 is
orientated radially with respect to the rotary axis of table 26. To
produce the rocking motion of the lever arm, an actuator 248 is
mounted to plate 242 with the shaft 248a of the actuator being
pivotally connected to the end of lever arm 244 remote from post
236. The pivot 246 for lever arm 244 is created from a combination
of parts that allows for vertical adjustment of the pivot point to
compensate for parts tolerances and to permit adjustment of the
actuator stroke. Alternatively, a fixed throw solenoid could act
directly on post 236.
[0081] The roller 228 is comprised of a rigid internal core covered
by an elastomeric sheath. At each end of the sheath is a circular
ridge 250. When plate 242 is mounted to the underside of shelf 220
as shown in FIG. 2, the roller surface 228a is spaced a selected
small distance above the freezing surface (e.g., 0.020 inch) by
ridges 250, which set the gap for the thickness of product on
freezing surface 26. That thickness affects the freezing rate of
the liquid mix deposited on surface 26, which has an impact on
freezing characteristics, ice crystal formation, etc., which, in
turn, can affect the texture and mouth feel of the final product.
On the other hand, when actuator 248 is actuated under the control
of the controller 38 (FIG. 5), a compressive force is transferred
to roller 228 through lever arm 244. This force compresses the
elastomeric ridges 250 allowing the conical roller surface 228a to
contact the freezing surface 26 so that product residue on the
roller offsets to surface 26. As will be seen later, this is done
periodically to clean the surface of the roller to minimize
carryover from one serving to the next.
[0082] As we shall see also, when the depositing head 114 of turret
section 52 deposits liquid product mix on freezing surface 26,
preferably at a location at about one-half the radius thereof, as
that surface rotates, roller 228 spreads out that deposit on upper
surface 26a to the level determined by the height of ridges 250
(i.e., 0.020 in.). Thereupon, the leveled product mix becomes
frozen or partially frozen due to the low temperature of the
freezing surface 26.
[0083] In a preferred embodiment of the invention, the depositing
head 114 of manifold 72 may be provided with an attachment 252 that
may be secured to head 114 by nut 77. The attachment, shown in FIG.
6C, includes a cup-like base 253 supporting a plurality of
depending flexible tubes 254. The upper ends of the tubes are
arranged to connect to the outlet ports 112 in head 114 while the
lower ends, which are closed, extend down next to roller 228. The
tubes 254 have side openings 254a directed toward roller 228.
Resultantly, when liquid mix flows out of ports 112, it is directed
by tubes 254 against the conical surface 228a of roller 228. This
avoids splatter that could occur if the liquid is deposited
directly onto (i.e., normal to) surface 26a. Such splatter could
make it more difficult to maintain the desired minimum level of
carryover and ease of cleaning.
[0084] In some applications, other means may be employed besides a
roller to level and control the thickness of the liquid deposit on
surface 26. For example, a radially oriented leveling blade may be
used, wherein the blade is normally maintained at a selected
elevation (gap) above the surface and may be periodically brought
into contact with that surface momentary in order to clean the
blade edge.
[0085] Referring to FIGS. 2 and 8A, the delivery section 56 also
includes a compaction assembly shown generally at 256 mounted to
shelf 220 so that, when section 56 is in its closed position shown
in FIG. 2, assembly 256 is oriented radially with respect to the
rotary axis of freezing surface 26. As best seen in FIGS. 8A to 8C,
assembly 256 includes a corner bracket 258 at the outer end of the
assembly, which has a vertical leg 258a that is normally secured to
the side wall 220a of shelf 220 as in FIG. 2. At the inner end of
the assembly is a support plate 262 that is normally mounted to the
underside of shelf 220. Also, normally secured to the underside of
that shelf between bracket 258 and plate 262 is a bracket 264
having a generally L-shaped cross-section. That bracket pivotally
supports a scraper assembly shown generally at 265.
[0086] As best seen in FIG. 8C, assembly 265 comprises an inverted
U-shaped channel 266. An eye 266a projecting up from the top wall
of the channel receives a horizontal pin 267 extending to bracket
264 and is retained by a thumb screw 268 extending through a hole
in that bracket and into the threaded end of that pin. That pin/eye
connection prevents vertical and horizontal movement of the channel
but allows limited pivotal motion thereof so that the scrapper
assembly will contact the freezing surface 26 all along its length
as will be described presently despite possible height variations
in that rotating surface.
[0087] Snugly received in channel 266 is an inverted U-shaped liner
269 having a front wall or blade 269a, a rear wall 269b and a top
wall 269c. The lower edge margin 271 of the rear wall 269b is
crimped around the adjacent edge of channel 266 to secure the liner
to the channel. The liner front wall or blade 269a extends below
the rear edge margin 271 and its lower edge is beveled to form a
sharp scraping edge 272.
[0088] Just above edge 272, the liner front wall is thickened to
form a forwardly extending shelf 273. Further as shown in FIG. 8C,
the channel 266 is internally notched at 274 just above shelf 273
to provide a space for receiving an elastomeric strip 275 that
extends the length of channel 266. A gap G is provided between
liner top wall 269c and the top wall of channel 266 so that the
liner front wall 269a and its scraping edge 272 can move vertically
relative to the channel with the resilient strip 275 providing
compliance. Thus the strip 275 functions as a spring to urge edge
272 toward freezing surface 26. A series of small tabs or feet 269'
project to the same plane as the scraping edge 272 of the channel
266 front wall. These feet ride along freezing surface 26 just
behind scraping edge 272 to add stability to the scraper assembly
265.
[0089] Referring to FIGS. 8A and 8B, for reasons that will become
apparent, the liner 269 defines a radial alley or path 270 for
pushing means in the form of a scraper blade 276. The blade 276 is
curved about a vertical axis and its side edges resiliently but
slidably engage the liner side walls 269a, 269b. Blade 276 is
secured to one end of a rigid beam 278 having a toothed rack 282 is
formed in the side of beam 278 facing liner front wall 269a. Also,
a depending shaft 284 is rotatably mounted in the support plate 262
directly opposite rack 282. The shaft 284 is slidably received in a
notch 285 adjacent to the inner end of channel 266. An enlargement
284a of shaft 284 seats on the top of channel 266 and the shaft
carries a spur gear 286 whose teeth mesh with those of the rack.
Also on shaft 284 below gear 286 is a radial enlargement 284b that
rotatably engages under a lateral rib 278a of beam 278 to help
support the beam. When the shaft 284 is rotated in one direction or
the other, the scraper blade 276 is moved back and forth in a
horizontal direction along path 270 in liner 269.
[0090] Shaft 284 is rotated by a reversible motor 292 mounted to
the top of plate 262, is the motor shaft being connected via a
speed reducer 293 to the upper end of the shaft. Motor 292 is
operated under the control of controller 38 (FIG. 5) to move the
scraper blade 276 from a retracted position shown in FIG. 8A
wherein the blade 276 is located at the inner end of liner 269
under plate 262 to an extended position wherein the blade is
positioned at the outer end of the liner under bracket 258.
[0091] As best seen in FIGS. 2 and 5, when the compaction assembly
256 is properly mounted to the shelf 220, the channel 266 extends
radially out from the rotary axis of the freezing surface 26 such
that the horizontal leg 258b of bracket 258 extends out laterally
beyond the shelf side wall 220a over the dispensing station 17. In
this position of the assembly 256, the scraping edge 272
resiliently engages the upper surface 26a of the freezing surface
26 along a radius of that surface that lags behind roller 228 by
about 270.degree..
[0092] It will be obvious from the foregoing that after the liquid
product mix has been leveled by roller 228 and frozen on the
rotating freezing surface 26, the frozen product will encounter the
scraping edge 272 lagging 270.degree. behind the roller. The
scraping edge will scrape the frozen product from the surface 26a
and gather it into a ridge row of frozen product extending along
path 270 in liner 269. If motor 292 is now activated, scraper blade
276 will be moved radially along path 270 to its extended position
at the edge of shelf 220 thereby pushing that ridge row to the edge
of shelf 220 and into a forming cylinder to be described
shortly.
[0093] As best seen in FIGS. 3 and 8D, the shelf 220 is connected
to cabinet wall 10c by a hinge 222. Shelf 220 is attached to hinge
222 by way of a torsion bar 295 that extends perpendicular to hinge
222 and has one end connected to the hinge and the other end
secured to shelf 220. The torsion bar 295 permits the shelf to
rotate counterclockwise (FIG. 8D) relative to hinge 222 from a
stable position that orients scraper assembly 266 at some small
angle of about 1.degree. above the horizontal. This allows shelf
220 to swing between its closed operative position shown in FIG. 2
to its open position shown in FIG. 4 without the scraper assembly
266 rubbing against the freezing surface 26. A stop 287 on the
hinge 222 is engaged by a vertical plate 289 connected to shelf 220
to prevent over travel of shelf 220 in the counter clockwise
direction in FIG. 8D.
[0094] After shelf 220 has been swung to its closed position (shown
in FIG. 4), the latch 224, which is mounted to cabinet side wall
10b, is moved to its latched position. More particularly, the latch
includes a base 288 normally secured to wall 10b. The base supports
an upstanding tubular housing 296. Housing 296 slidably receives a
vertical shaft 297 having a flange 297a adjacent to its upper end.
Compressed between the flange 297a and a shoulder 296a of the
housing is a coil spring 298 that biases the shaft 297 upwards in
housing 296. A lever arm 299 is connected by a pivot 300 to the top
of housing 296. The lever arm is formed with a depending cam 299a
so that when the lever arm 299 is moved downward, the cam engages
the top of shaft 297 and the shaft is shifted downward. Mounted to
the lower end of shaft 297 is a lost motion plunger 300 with an
overhang 300a that extends over the shelf. When shelf 220 is moved
to its closed position, a cam 301 at the edge of shelf engages
under a cam follower 302 projecting out from base 295. Resultantly,
when lever 299 is swung down, shaft 297 is moved down thereby
pushing plunger 300 into a hole 303 in the top of shelf 220. Also,
the shelf itself is pushed downward by the plunger against the
upward bias provided by the torsion bar 295 until the scraper edge
272 engages against freezing surface 26. The lost motion plunger
300 provides compliance in the event that upper surface 26a of
freezing surface is not flat. The fact that the scraper assembly
265 is mounted to shelf 220 by pin 267 enables that assembly to
remain parallel with upper surface 26a and produce a uniform
loading of the freezing surface 26.
[0095] Of course in lieu of the lever-actuated shaft 297, other
comparable means (e.g., a pneumatic cylinder or solenoid actuator
controlled by controller 38) may be used to lock the shelf in its
closed position automatically (FIG. 5).
[0096] Referring now to FIGS. 2, 8A, 8B, and 8E, the compaction
assembly 256 also includes a vertical forming cylinder 304 that is
secured to the radially outer end of channel 266 by fasteners 305.
A lower end of cylinder 304 is open. In addition, the side wall of
the cylinder facing the outer end of the liner has a window 306
that is sized so that when the scraper blade 276 is moved to its
extended position pushing the ridge row of frozen product into the
cylinder in the process, the blade eventually closes window 306
thus essentially becoming part of the forming cylinder side
wall.
[0097] Mounted to the bracket leg 258b directly above cylinder 302
is a vertical, double-acting pneumatic cylinder 307 containing a
piston 308. Mounted to the lower end of the piston rod is a
downwardly facing hemispherical ejection cup 309 whose diameter is
slightly less than the inside diameter of forming cylinder 304 so
that the cup can slide up and down within the cylinder along with
the piston 308. As best seen in FIG. 8E, cup 309 has a concave
lower surface 309a whose mouth is spanned by an elastic diaphragm
310 that is specially shaped so that when cup 309 pushes frozen
product down in cylinder 304, diaphragm 310 is deformed by product
into the cup as shown by dashed lines in that figure so that the
thus compacted product assumes a dome or, scoop or other molded
shape depending upon the shape of surface 309a. A suitable vent
passage 311 is provided in cup 308 to vent the space above the
diaphragm 310. When cup 309 reaches the end of its downward
movement, the resilience of diaphragm 310 will cause the diaphragm
to reassume its natural shape shown in solid lines in FIG. 8C. In
so relaxing, the diaphragm actually peels away from the ice cream
thereby releasing the ice cream "scoop" from cup 309 allowing it to
drop into a container placed under cup 309.
[0098] In an alternative arrangement, the diaphragm may have a
normal shape shown by the dashed lines in FIG. 8E and be forced
downward or outward by compressed air introduced through passage
311 to eject the product scoop.
[0099] In either event, the diaphragm 310 is preferably provided
with a reinforced edge margin 310a that functions both as a sliding
seal and a wiper to clean the interior surface of cylinder 304 as
the cup 309 moves up and down within the cylinder.
[0100] Air ports 311a and 311b are provided at the respective upper
and lower ends of cylinder 307. The ports are connected by valved
air hoses 312a and 312b, respectively, to the compressed air tank
194 shown in FIG. 5. When air is supplied to port 311a and vented
from port 311b, the piston 308 and cup 309 attached thereto move
downward within cylinder 304. On the other hand, when air is
supplied to port 311b and vented through port 311a, the piston and
cup move upwardly within the cylinder.
[0101] Still referring to FIG. 8A, also mounted to the bracket leg
258b on opposite sides of cylinder 307 may be a pair of rotary
actuators 322 and 324. Preferably, cylinder 307 as well as
actuators 322, 324 are normally housed in a protective boot 325 as
shown in FIG. 2. The shaft 322a of actuator 322 extends down
through the bracket leg 258b; its lower end is releasably keyed to
the upper end of a vertical shaft 326 rotatably mounted to a
bracket 328 extending from one side of cylinder 304 and is, in
turn, secured by the fasteners 305 to the adjacent end of the
channel 266. Shaft 326 extends down to a point just below the lower
end of cylinder 304 and the lower end of that shaft is connected to
a discoid door 332 having essentially the same diameter as that of
cylinder 304. Door 332 can be swung by actuator 322 under the
control of controller 38 (FIG. 5) between an open position shown in
FIG. 8B wherein the door is located to one side of cylinder 304 and
a closed position wherein the door completely closes the bottom
opening into the cylinder while the cylinder is being loaded with
frozen product by scraper blade 276 as described above. It should
be understood, however, that in some applications, the door 332 may
not be necessary.
[0102] As best seen in FIGS. 8A, 8B and 9, the other rotary
actuator 324 operates in a similar manner to swing a cleaning cup
336 located at the opposite side of cylinder 304 from door 332
between an open position shown in FIGS. 8A and 8B wherein the cup
is swung to one side of the cylinder and a closed position wherein
the cup is disposed directly under the lower end of the cylinder.
As we shall see, cup 336 is used to periodically clean the interior
of cylinder 304 and the ejection cup 309 therein. To this end, an
inlet port 338 is provided in a wall of cleaning cup 336 and that
port is connected by tubing 342 to a clean water misting source
shown generally at 344 mounted to the rear wall of cabinet 10
behind the product base delivery means 54 as seen in FIG. 3. Cup
336 also includes an outlet port 342 connected by tubing 348 to a
vacuum waste container 358 mounted to the cabinet side wall 10b
behind dispensing station 17 as shown in FIG. 5.
[0103] Referring to FIG. 9, the misting source 344 comprises a
relatively large bottle 345 containing a supply of water or other
cleaning fluid. Cleaning fluid from the bottle is pumped from the
bottle via a tube 349 containing an automatic pinch valve 350
controlled by controller 38 and fed via tube 342 to inlet 338.
Pumping air from tank 194 (FIG. 5) is delivered to the bottle via
tube 351. A manually set needle valve 352 controls the air/fluid
ratio delivered to tube 342 and cup 336.
[0104] At the appropriate time in the operating cycle of the
apparatus, cleaning cup 336 may be moved into position under
forming cylinder 304. The aforesaid pinch valve 350 is opened by
controller 38 and mist is ejected from a nozzle 336a in the cup
(FIG. 8B) and directed up into forming cylinder 304 to clean any
residue from the prior product serving from the interior surface of
the cylinder, the diaphragm 310 and other product contact points
thereby minimizing carryover to the next serving. The pinch valve
350 then closes allowing just air to be blown via tube 342 and
nozzle 336a into the forming cylinder 304 to dry the components in
preparation for the next product serving. The waste fluid is then
conveyed from the cup 336 via the outlet tube 348 to the waste
container 358 shown in FIG. 5. Preferably, means (not shown) are
provided for drawing a vacuum in container 358 so that the waste
fluid is actually sucked from cup 336 to the waste container. Of
course, cleaning of the cylinder may be done at other times in the
dispensing cycle under the control of controller 38 (FIG. 5).
[0105] Referring now to FIGS. 4 and 10, preferably provision is
made for depositing mix-ins such as jimmies, crushed nuts and the
like on the base product mix spread out on the freezing surface 26.
Although such depositing means are not strictly part of the
delivery section of the apparatus, they are closely related thereto
and accordingly will be introduced at this point. The depositing
means comprise a plurality of bins 362 removably mounted to the
cabinet sidewall 10b and the cabinet rear wall behind the closed
turret section 52. The bins have open tops to facilitate filling
the bins with different mix-ins. Preferably, covers 361 normally
close the top openings into bins 362 to protect the bins contents.
Each bin has a downwardly inclined or V-shaped bottom wall 362a
leading to a slot 363 that extends out over freezing surface 26.
Filling that slot is a roller 364 rotatably mounted at the bottom
of the bin with a gear 365 projecting from the end of the bin. When
the bin is in place, gear 365 meshes with a similar gear (not
shown) driven by a motor 366 mounted to wall 10b. Each roller is
formed with a plurality of grooves 365 so that when the roller is
rotated by motor 366 under the control of controller 38, mix-in
particles will be carried around by the grooved roller and
sprinkled onto the spread out and leveled product on the freezing
surface 26. Thus, while the selection of a particular mix-in is
controlled by the consumer by depressing a particular button on
control panel 18 (FIG. 1), the controller 38 controls the timing
and amount of the mix-in deposit on surface 26.
The Product Dispensing Station 17
[0106] Referring now to FIGS. 1, 2 and 5, the components of
dispensing station 17 are supported by a shelf 370 located at the
front of cabinet 10 adjacent to the cabinet side wall 10b. The
dispensing station includes a plate 372 mounted to shelf 370 and
supporting a vertical, double-acting pneumatic cylinder 374 that
contains a piston 376 (FIG. 5). Cylinder 374 has the usual
inlet/outlet ports at its upper/lower ends and these ports are
connected by three tubes 378a, 378b and 378c to the compressed air
tank 194 shown in FIG. 5, suitable valves being provided in the air
lines to control the air flow to and from cylinder 374. Attached to
the upper end of piston 376 within station 17 is a lift plate 380
that moves up and down with the piston and removably mounted to the
lift plate is a tray 381. The tray is adapted to support a product
container C such as a cup or cone. If the latter, the tray is
shaped to hold the cone vertically. Preferably three guide rods 382
extend down from lift plate 380 through suitable openings in
support plate 372 around cylinder 374 to stabilize the tray during
its up and down movements. Also, a bellows or boot 384 may be
connected between support plate 372 and lift plate 380 to
protectively enclose the sliding piston.
[0107] Cylinder 374 operates under the control of controller 38 to
move tray 380 at least between a lower retracted position shown in
FIGS. 1 and 5 wherein tray 380 and its contents are readily
accessible through the dispensing portal 16 in the closed cabinet
door 14 and an upper extended position illustrated in FIG. 2
wherein the cup or cone supported on the tray is disposed directly
under the open lower end of the forming cylinder 304 in position to
receive the frozen compacted product pushed out of the cylinder by
the ejection cup 309. In addition, the controller 38 is preferably
programmed to set the tray 380 at one or more intermediate
positions to allow for servings with more than one scoop of frozen
product (e.g., a double decker cone).
Rotary Coupling 24
[0108] Referring now to FIGS. 5 and 12A, as described above, the
freezing surface 26 has a depending shaft 28 that is rotated by a
driven pulley 32. Surface 26 contains a fluid path 42 whose
opposite ends are connected by rotary coupling 24 to fluid lines
leading to and from refrigeration system 44. Coupling 24 includes a
cylindrical housing 402 that is mounted to shelf 22 and receives
the shaft 28. As shown there, both the shaft and the housing 402
are stepped to accommodate an upper bearing element 404 at the top
of housing 402 and a larger lower bearing element 406 at the bottom
of the housing. The shaft 28 extends below the lower bearing
element 406 where it is connected to the pulley 32.
[0109] As shown in FIG. 12A, shaft 28 has an axial passage 408
whose upper end communicates with a radial passage 410 that leads
to an elbow fitting 412 connected to one end of the fluid path 42
in freezing surface 26. A side passage 414 is provided adjacent to
the opposite end of passage 408, which communicates with a radial
passage 416 in housing 402 whose outer end is provided with a
fitting 418 for conducting refrigerant to the refrigeration system
44. Rotary seals 422a and 422b are provided between shaft 28 and
housing 402 above and below passages 414 and 416 to provide fluid
tight seals at those locations.
[0110] Refrigerant fluid from refrigeration system 44 is introduced
into coupling 24 by way of a fitting 424 in the side of housing
402. Fitting 424 communicates with a radial passage 426 in the side
of housing 402 that leads through a radial hole 427 in the shaft 28
to an annular passage 428 that surrounds passage 408. A rotary seal
430 is provided between passage 426 and bearing element 404, which,
along with the seal 422a, confines the inflowing refrigerant to
those fluid pathways.
[0111] The refrigerant flowing into the annular passage 428 leaves
that passage via a side hole 432 near the upper end of shaft 28.
That hole 432 leads to an elbow fitting 434 that is connected to
the other end of the fluid path 42 in the freezing surface 26.
[0112] The fluid flow through the coupling 24, shaft 28 and
freezing surface 26 is indicated by the arrows in FIG. 12A. Thus,
the coupling 24 along with shaft 28 conduct refrigerant through the
freezing surface 26 so that that surface can function as the
evaporator component of the refrigeration system 44 as described
above, while still allowing that surface to be rotated at the
desired speed.
[0113] FIG. 12B illustrates another rotary seal embodiment shown
generally at 24'. In this embodiment, a stationary shaft 28'
supports a discoid table 452 mounted to the upper end of the shaft.
Table 452 has a raised lip or rim 452a enabling table 452 to
contain a viscous, thermally conductive liquid 454 such as
propylene glycol. Also supported on table 452 in that liquid 454 is
a multiplicity of ball bearings 456.
[0114] In this embodiment, the freezing surface 26' is positioned
on top of table 452 so that the underside of the freezing surface
rests on the ball bearings 456. A circular recess 458 is provided
in the underside of surface 26', which provides clearance for the
upper edge of the rim or lip 452a that establishes the liquid 454
level, and surface 26' is formed with a depending flange 26b' that
encircles table 452. To enable surface 26' to rotate relative to
table 452, a rotary seal 462 is provided between rim 452a and
flange 26b'. Also, a skirt 464 is secured to the lower edge of
flange 26b', wherein the skirt has a reduced diameter neck 464a
that surrounds shaft 28'. Preferably a bearing element 466 is
provided between skirt 464a and shaft 28' to allow the skirt along
with freezing surface 26' to rotate to relative to table 452. The
lower end of the skirt neck 464a is formed as a pulley 467 that may
be rotated by a conventional belt drive (not shown).
[0115] A pair of longitudinal passages 468 and 472 are provided in
shaft 28' and table 452 for conducting refrigerant through a long
spiral or sinuous passage 473 in plate 452. As the refrigerant from
refrigeration system 44 is circulated through plate 452, heat is
transferred by conduction and convection through the liquid 454 to
maintain the freezing surface 26' at the desired low temperature,
while at the same time allowing that surface to be rotated by
pulley 467.
Operation of the Apparatus
[0116] As mentioned above, all of the various fluid lines are
provided with appropriate valves that operate under the control of
controller 38 to deliver the various fluids at the correct times
and in the correct amounts to achieve accurate product portion
control. Likewise, all of the various electrical components of the
apparatus are activated by the controller in a selected sequence
during each product dispensing cycle to dispense at the dispensing
station 17 a controlled portion of the particular flavored product
selected by the operator at the apparatus' control panel 18. The
apparatus is also provided with conventional position sensors and
interlocks for safety reasons and to prevent its various subsystems
from operating out of sequence and to signal when a particular
function is not performed. For example, the door 16a to dispensing
station 17 is locked when the machine is in a dispensing cycle.
Also, the machine will not commence a dispensing cycle unless a
container C is on tray 380.
[0117] In the case of the motor-activated parts (i.e., scraper 276,
door 332 and cleaning cup 336), special provisions are made for
detecting when those parts are not performing their intended
functions at the correct times in the apparatus operating sequence.
More particularly, the drive circuit for each motor 292, 322 and
324, respectively, includes a voltage controller to set the motor
speed so that the time it takes for a part such door 332 to move
between stops at its open and closed positions is known (e.g., 5
seconds). The current drawn by the associated motor (i.e., motor
322) is monitored by controller 38 to detect when a current spike
occurs when the part reaches a stop thereby stopping the motor
shaft. If the spike occurs at the known elapsed time (i.e., 5
seconds), then the controller "knows" that the door 332 has fully
closed (or opened). On the other hand, if the spike occurs at, say,
3 seconds or 7 seconds, the controller "knows" that the door is
only particularly closed (or opened) and thereupon stops the
dispensing cycle.
[0118] When the apparatus is in its initial state, the
refrigeration system 44 is operative so that the upper surface 26a
of freezing surface 26 has the desired low temperature (e.g.,
0.degree. F.). Also, surface 26 is usually already rotating
although provision may be made for stopping rotation at a selected
time after the previous dispensing cycle. Also initially, the tray
380 is in its lower position, the roller 228 is in its raised
position, the cylinder door 332 (if present) is closed, cleaning
cup 336 is swung to the side and the scraper blade 276 is retracted
to its position shown in FIG. 8A.
[0119] A customer or operator makes a product selection by placing
the appropriate container C on tray 380 and depressing the required
buttons in control panel 18, perhaps after depositing money. More
specifically, he/she may select from among the available product
bases (e.g., ice cream or yogurt) and among the available flavors
(e.g., vanilla, chocolate, etc.). Available also is a selection of
mix-ins (e.g., jimmies, crushed nuts, etc.).
[0120] The selections are stored in the memory of controller 38,
which then carries out the steps required to deliver the selected
frozen product to the dispensing station 17 as follows: [0121] a)
delivers compressed air to the lowest port 378c of cylinder 274 and
vents the upper port 378a to raise tray 380 to its upper position
shown in FIG. 2 or by delivering air to port 378b, to a lower
raised position if the customer has selected a serving with more
than one scoop; [0122] b) activates the motor 70 to position the
bottle 74 containing the selected flavor opposite the product base
delivery means 54; [0123] c) activates actuator 158 to plug nozzles
164 into passages 116a and 116b in the manifold 72; [0124] d) opens
the compressed air hose 169 and activates pump 210 of the line to
the nozzle assembly 164 that delivers a controlled portion of the
selected base product mix, while activating actuator 186 to pump
flavor from the operative bottle 74 so that a controlled amount or
portion of aerated flavored product mix is deposited by the
depositing head 114 onto the freezing surface 26; [0125] e) turns
off the delivery of said fluids to the operative nozzle assembly
164 and retracts the nozzle assemblies from manifold 72; [0126] f)
possibly activates the roller motor 366 of a selected one of the
mix-in bins 362 if a mix-in has been selected; [0127] g) at this
point, the liquid deposited on the rotating freezing surface 26 is
leveled automatically by roller 228 and becomes frozen or partially
frozen before it is scraped from the freezing surface by scraper
assembly 265 and collected into a ridge row of frozen product that
extends in a line along path or alley 270 between the scraper blade
276 and the window 306 of forming cylinder 304; [0128] h) activates
motor 292 to extend the scraper blade 276, which pushes the row of
frozen product through window 306 into forming cylinder 304 so that
the product compacts against the closed door 332 (if present)
thereby forming a solid cylindrical body of frozen product within
cylinder 304; [0129] i) delivers compressed air to the lower port
of cylinder 307 while venting the upper port to retract ejection
cup 309 slightly and then activates actuator 322 to open the
forming cylinder door 332 (if present); [0130] j) activates
actuator 248 to press roller 228 against the freezing surface 26
with enough force to compress the roller's elastomeric ridges 250
so that the roller's conical surface 228a contacts the freezing
surface; the roller is held in this position for a time that allows
enough rotations of the roller (e.g., two) to cause offsetting of
any product residue on the roller to the freezing surface 26
thereby cleaning the roller, with the offset product being scraped
up by blades 269a and 276 and included in the present serving,
thereby minimizing product carryover from one serving to the next;
alternatively, controller 38 may be programmed to clean the roller
before the next depositing step so that any roller residue offset
to the freezing surface is included in the next serving; of course,
the residue can also be scraped manually or automatically into a
waste container (not shown) under the edge of surface 26; [0131] k)
delivers compressed air to the upper port 310a of pneumatic
cylinder 310 while venting the lower port to extend ejection cup
309 and perhaps also delivers compressed air to cup 309 to push out
its diaphragm 310, thereby releasing the compacted frozen product
portion out the bottom of cylinder 304 into container C; [0132] l)
delivers compressed air to the upper port 378a of cylinder 374
while venting at least one of the lower ports to lower tray 380
thereby allowing removal of the product-filled container C from
tray 380 through the portal 16 in the cabinet door 14; [0133] m)
activates rotary actuator 324 to rotate cleaning cup 336 under the
forming cylinder 304; [0134] n) opens valve 350 of the misting
source 344 to deliver cleaning mist via cleaning cup 336 to the
interior of forming cylinder 304 and actuates the vacuum pump
serving the waste container 358 to collect waste liquid from the
cleaning cup; [0135] o) possibly activates cylinder 307 to raise
and lower the ejection cup 309 within cylinder 304 to ensure
thorough cleaning of the cup and the interior wall of the cylinder
by sliding seals 310a; [0136] p) closes pinch valve 350 of the
misting source 344 to deliver just air to cleaning cup 336 to air
dry the interior of cylinder 304; [0137] q) activates cylinder 307
to raise ejection cup 309; and [0138] r) actuates motor 292 in
reverse to retract the scraper blade 276 thereby completing the
dispensing cycle.
[0139] If desired, the cleaning cup 336 may be left in the closed
position of the dispensing cycle so that at the beginning of the
next cycle, the apparatus may execute a pre-cleaning of cylinder
304; after which, the cup 336 may be moved to its open position and
be replaced by door 332 (if present).
[0140] It is contemplated that an end-of-day cleaning cycle be
carried out by substituting for product base bags 206, similar bags
containing a cleaning solution and cycling the apparatus to rotate
turret 67, using nozzle assemblies 164, and to pump cleaning
solution, in turn, to each pair of manifold openings 116a, 116b so
as to flush out and sanitize all of the flow paths 110 in manifold
72, including extension tubes 254.
[0141] The controller 38 controls and manages all of the functions
and activities of the apparatus, including the timing thereof,
necessary to make, and to maintain strict portion control of, all
products being dispensed by the apparatus and to assure prompt and
effective delivery of those products, as well as to maintain the
machine in a sanitary and properly refrigerated condition. The
controller may also be programmed to carry out various housekeeping
and inventory control functions. To facilitate this, the flavor
bottles 74, bags 206 of product base and mix-in bins 362 may be
marked with coded indicia (e.g., bar codes), which identify and
pertain specifically to the particular substance in the bottle, bag
or bin. One such bar code 392 is illustrated on a bottle 74 in FIG.
6A. To read the coded indicia, the apparatus may include a code
scanner or reader 294 (shown in FIG. 1) that may be plugged into a
receptacle 296 in the cabinet door 14 above display 19 and
connected to controller 38. Alternatively, the scanner or reader
may be plugged into a receptacle inside the cabinet. When
resupplying the apparatus, the coded indicia 292 on the bottles,
bags and bins may be read out by scanner or reader 294 and loaded
into the internal memory of controller 38. The controller
preferably also stores therein other data for controlling the
operation of the apparatus depending upon the ingredients being
mixed to form the finished product.
[0142] Thus, the controller may store data reflecting the amount of
a selected flavor that should be mixed with a particular product
base to obtain an optimum food product. For example, less chocolate
flavor may be required to make a serving of chocolate ice cream as
compared with chocolate yogurt; less flavor may be needed to make
chocolate ice cream as compared with strawberry ice cream, etc.
Thus, controller 38 is programmed to mix the proper amount of the
ingredients available in the apparatus at a given time as reflected
by the container codes 392 written into the memory of controller
38, to cause the apparatus to dispense products with superior
qualities. In other words, in a sense, the product ingredients and
the processing thereof are optimized to suit the apparatus and its
control functions. Resultantly, when a customer selects a
particular product at control panel 18 (FIG. 1), the apparatus will
dispense a selected product with the proper ratio of ingredients
for that particular product.
[0143] Other examples of the type of control exercised by the
controller depending upon the ingredients being mixed include
optimum residence time on surface 26, optimum surface 26
temperature.
[0144] Likewise, the amount of mix-in dispensed for a given serving
may vary depending upon the types of mix-ins contained in bins 362.
Controller 38 is programmed to control each dispenser motor 366 to
dispense the proper amount of the particular mix-in selected by the
customer, which may vary depending upon the particular product base
selected by the customer.
[0145] Preferably also stored in the controller memory is the
number of servings that can be delivered from each bottle, bag and
bin and the time when that particular container was last replaced.
Thus, the controller can keep track of the amount of material
remaining in each such container and thus can update product
availability information being displayed by display 19 and trigger
an alarm or an appropriate display message on the display 19 to
signal that it is time to refill or replace empty or near empty
containers or containers whose contents may be outdated.
[0146] Of course controller 38 can be programmed to cause display
19 to show other information such as "flavor of the month" product
discounts, special sales and the like.
Other Options
[0147] s alluded to above, certain sections of the above-described
apparatus may have separate utility. For example, the turret
section 52 and delivery means 54 may operated to dispense selected
beverages (e.g., soft drinks) from head 114 into a container
positioned under that head. For this, the tubing 185 leading to
each nozzle assembly may be connected to a source of water or
carbonated water. Another option is to fill the bottles 74 with
various liquid soup, coffee, tea, chocolate, etc., bases, which,
when combined with hot water from nozzle assemblies 164, will
result in a selected heated product being delivered to a container
positioned under head 114. Even a powder (e.g., chocolate, coffee,
soup base, etc.) may be delivered along with the air as a slurry
via hoses 169 to nozzle assemblies 164 and combined therein with a
liquid such as milk, water, etc., from tubing 185 to dispense at
head 114 a hot or cold beverage or other liquid food product.
[0148] Also, surface 26 may be made hot instead of cold by
circulating a hot fluid through passage 42 (FIG. 5) therein or by
incorporating a heating element in that surface. If, then, an egg
base is delivered to nozzle assemblies 164 and mixed therein with
milk delivered via hoses 169 and deposited on the hot surface 26,
the resultant product may be an omelet, pancake, candy, cookie,
etc., depending upon the particular product base. Various liquid
toppings (e.g., tomato sauce, fudge sauce, maple syrup, etc.) from
bottles 74 may be added to the resultant product after the product
has set on surface 26, and various add-ons such as cheese, diced
peppers, onions, coconut, etc., from bins 362 may be sprinkled by
rollers 364 on the top of the set product resident on the hot
surface 26.
[0149] Also, it should be understood that various alternate surface
26 configurations may be more appropriate to make certain products.
For example, to cool or partially freeze a beverage or a strip of
candy, it may be more efficient to design surface 26 as a
vertically oriented rotary chilled funnel with the liquid from head
114 being deposited on the upper end of the interior surface of the
funnel and the cold or frozen product being delivered to a
container under the funnel.
[0150] Still further, the set or solidified product on surface
26--be it ice cream, an omelette, cookie, etc.--may be removed from
that surface manually using a spatula or scraper instead of relying
on delivery section 56 for that purpose.
[0151] Also, the basic concept of controlling various aspects of
the making and dispensing of a product from a plurality of
ingredients, including mixing ratios, process times, ingredient,
replacement times, etc., based on coded information corresponding
to the replacement time and type of the ingredients, has other
obvious application aside from food dispensing.
[0152] It will thus be seen that the objects set forth above among
those made apparent from the preceding description are efficiently
attained. Also, certain changes may be made in carrying out the
above method and in the above constructions without departing from
the scope of the invention. Therefore, it is intended that all
matter contained in the above description or shown in the
accompanying drawings shall be interpreted as illustrative and not
in a limiting sense.
[0153] It is also to be understood that the following claims are
intended to cover all of the generic and specific features of the
invention described herein.
* * * * *