U.S. patent application number 12/833478 was filed with the patent office on 2011-03-24 for brewed iced tea or non-carbonated drink dispenser.
This patent application is currently assigned to PEPSICO, INC.. Invention is credited to Scott A. Dzibela, Brian C. Jones, Sanjay Kumar, Mark Tauer, Fernando Ubidia.
Application Number | 20110068118 12/833478 |
Document ID | / |
Family ID | 33096827 |
Filed Date | 2011-03-24 |
United States Patent
Application |
20110068118 |
Kind Code |
A1 |
Jones; Brian C. ; et
al. |
March 24, 2011 |
BREWED ICED TEA OR NON-CARBONATED DRINK DISPENSER
Abstract
A beverage dispensing apparatus includes a mixing chamber for
mixing hot water, a beverage concentrate and cold water, as well as
one or more additives. The hot water and cold water are supplied at
a predetermined flow rate at a predetermined proportion, regardless
of the pressure of the water supply. A water heater supplies the
hot water within a specified pressure range and without significant
entrapped air.
Inventors: |
Jones; Brian C.; (New
Hartford, CT) ; Kumar; Sanjay; (Bethel, CT) ;
Dzibela; Scott A.; (Carmel, NY) ; Ubidia;
Fernando; (Ludlow, MA) ; Tauer; Mark;
(Belchertown, MA) |
Assignee: |
PEPSICO, INC.
Purchase
NY
|
Family ID: |
33096827 |
Appl. No.: |
12/833478 |
Filed: |
July 9, 2010 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11094057 |
Mar 30, 2005 |
7757600 |
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12833478 |
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10402944 |
Apr 1, 2003 |
6915732 |
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11094057 |
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Current U.S.
Class: |
222/1 ;
222/145.6 |
Current CPC
Class: |
A47J 31/402
20130101 |
Class at
Publication: |
222/1 ;
222/145.6 |
International
Class: |
B67D 7/00 20100101
B67D007/00; B67D 7/78 20100101 B67D007/78; B67D 7/82 20100101
B67D007/82 |
Claims
1. A mixing duct comprising: a hot water inlet provided near a
distal end of the mixing duct; a cold water inlet disposed
downstream of the hot water inlet; a concentrate inlet disposed
between the cold water inlet and the hot water inlet; and a nozzle
configured to dispense a beverage provided at a proximal end of the
mixing duct, wherein the nozzle changes a flow direction of the
beverage from horizontal to vertical.
2. The mixing duct according to claim 1, wherein at least one of
the cold water inlet and the concentrate inlet is provided with a
check valve to prevent backflow.
3. The mixing duct according to claim 2, wherein the check valve
comprises a duckbill valve.
4. The mixing duct according to claim 1, further comprising at
least one additive port disposed downstream of the hot water
inlet.
5. The mixing duct according to claim 1, wherein the concentrate
inlet is disposed closer to the hot water inlet than to the cold
water inlet.
6. The mixing duct according to claim 1, wherein the mixing duct is
contained within cladding to appear as a leaf tea brewing urn.
7. The mixing duct according to claim 1, further comprising
internal flow vanes for mixing.
8. The mixing duct of claim 1, wherein a hydraulic diameter of the
mixing duct decreases in at least one location between the distal
end and the proximal end.
9. A mixing duct comprising: a chamber having a distal end, a
proximal end, and a central bore; a hot water inlet provided near
the distal end of the chamber and being configured to transport hot
water; a cold water inlet disposed downstream of the hot water
inlet and being configured to transport cold water, wherein the
cold water inlet is disposed at an angle transverse that is to an
axis of the central bore; a concentrate inlet disposed between the
hot water inlet and the cold water inlet and being configured to
transport concentrate, an outlet provided at the proximal end of
the chamber, wherein the outlet is configured to output a beverage
resulting from mixing of at least two of the hot water, the cold
water, and the concentrate within the mixing duct; and a nozzle
configured to dispense the beverage.
10. The mixing duct according to claim 9, wherein at least one of
the cold water inlet and the concentrate inlet is provided with a
check valve to prevent backflow.
11. The mixing duct according to claim 10, wherein the check valve
comprises a duckbill valve.
12. The mixing duct according to claim 9, wherein the concentrate
inlet is disposed closer to the hot water inlet than to the cold
water inlet.
13. The mixing duct according to claim 9, further comprising an
additive port disposed downstream of the hot water inlet and being
configured to provide an additive.
14. The mixing duct according to claim 13, wherein the additive
port is configured to transport at least one of an aroma-causing
substance and a sweetener.
15. The mixing duct according to claim 9, wherein the hot water
inlet is coaxial with the central bore.
16. The mixing duct according to claim 9, further comprising a
sweetener inlet located downstream of the cold water inlet and
upstream of the outlet.
17. The mixing duct according to claim 9, wherein the mixing duct
is contained within cladding to appear as a leaf tea brewing
urn.
18. The mixing duct according to claim 9, wherein the mixing duct
comprises internal flow vanes for mixing.
19. A method comprising: providing, via a hot water inlet, hot
water to a chamber of a mixing duct, the chamber having a distal
end, a proximal end, and a central bore; providing, via a
concentrate inlet, beverage concentrate to the chamber; mixing,
within the chamber, the hot water and the beverage concentrate to
create a diluted concentrate; providing, via a cold water inlet,
cold water to the chamber; mixing, within the chamber, the cold
water and the diluted concentrate to create the beverage; and
dispensing the beverage.
20. The method of dispensing a beverage of claim 19, further
comprising providing, via an additive inlet, an additive to the
chamber, wherein the mixing of the cold water and the diluted
concentrate further comprises mixing with the additive to create
the beverage.
Description
REFERENCE TO RELATED APPLICATIONS
[0001] This application is a divisional of U.S. patent application
Ser. No. 11/094,057 filed Mar. 30, 2005, which claims priority to
U.S. patent application Ser. No. 10/402,944 filed Apr. 1, 2003, now
U.S. Pat. No. 6,915,732 issued Jul. 12, 2005, the contents of each
of which is expressly incorporated herein by reference in its
entirety.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to beverage forming and
dispensing systems. More particularly, the present invention
relates to beverage forming and dispensing systems for effectively
preparing a beverage mixture from concentrate, and even more
particularly to beverage forming and dispensing systems for
effectively preparing a tea beverage mixture from concentrate.
[0004] 2. Description of the Related Art
[0005] Beverages formed from concentrates are enjoyed around the
world. An important advantage of forming a beverage from a
concentrate is that only the concentrate need be shipped to the
dispensing site; any available water supply at the site can be used
to form the bulk of the final mixed product. An advantage in
forming traditionally brewed drinks, such as tea and iced tea, from
concentrate is that the time-consuming brewing process is
eliminated.
[0006] There are many types of beverage making machines or
appliances for forming beverages from concentrate. For example,
U.S. Pat. No. 4,920,871 relates to a beverage making appliance in
which hot water is discharged onto a brewing material, such as
ground coffee or tea leaves, placed in a filter within a brewing
funnel. In making iced tea, a brewed concentrate discharges from
the brewing funnel and combines with cold water to form an iced tea
stock. However, in this beverage-making appliance, the concentrate
must first be brewed and the ratio of the cold water and hot water
concentrate is not precisely metered.
[0007] U.S. Pat. Nos. 4,309,939 and 4,579,048 relate to beverage
brewing apparatuses in which beverage concentrate is first brewed
from a dry beverage making material in a funnel. The concentrate is
distributed into a reservoir into which cold water is added to
dilute the concentrate to an acceptable strength. However, the cold
water is supplied to the reservoir after the hot concentrate begins
to flow into the reservoir. Accordingly, the cold water and hot
concentrate may stratify in the reservoir and not mix
sufficiently.
[0008] U.S. Pat. No. 5,579,678 relates to an apparatus for
automatically sweetening tea in which heated water combines with
tea in a brewing station to form tea concentrate where it is mixed
in a canister with a delivered sweetener. After sufficient tea
concentrate is brewed and delivery of the sweetener is completed, a
quantity of diluting water is mixed with the hot tea concentrate
and dissolved sweetener. Because the diluting water is supplied
after a complete batch of tea concentrate is brewed, the resulting
mixture may stratify and not mix sufficiently. It is known to
agitate a mixture for prevention of stratification and for more
effective mixing. However, more complicated structure and greater
power consumption is necessary to effect agitation.
[0009] Additionally, conventional leaf tea urns are costly to clean
and operate, and are subject to undesirable and even dangerous
growth of bacteria inside the urn. The tea itself is a food source
for bacteria and the long residence times of tea product in the urn
create an environment that promotes bacteria growth. Generally,
bacteria colonies start to reproduce within several hours of making
a fresh batch of tea. Typical post mix iced tea systems negate the
disadvantages of the leaf tea brewing process by directly mixing
tea syrup with cold water. However, since there is no brewing step,
the finished tea product does not have the same visual and taste
quality as real, fresh-brewed iced tea.
[0010] From the foregoing, it is apparent that there is still a
need for an improved method and apparatus for automatically
preparing beverages from concentrate and ensuring that the
resulting beverage mixture is sufficiently mixed.
SUMMARY OF THE INVENTION
[0011] The present invention can provide a method and apparatus for
preparing a beverage from concentrate.
[0012] The present invention can also provide a method and
apparatus that effectively mix a beverage concentrate and diluting
water.
[0013] Further, the present invention can provide a method and
apparatus that provide a residence time for the mixing of hot water
and beverage concentrate.
[0014] Still further, the present invention can provide a beverage
mixing apparatus which is essentially a post-mix device but which
has the appearance of a real brewing urn, such as a leaf tea
brewer.
[0015] In addition, the present invention can provide a hot water
heating unit that can rapidly heat water and dispense it at a
relatively low pressure without significant variation of flow rate
during dispensing and without significant entrapment of air
bubbles.
[0016] Moreover, the present invention can provide a beverage
mixing apparatus that can maintain a predetermined flow rate and a
predetermined proportion of hot and cold water regardless of
pressure variations in the water source.
[0017] Further, the present invention can provide a beverage mixing
apparatus that can reliably mix the various components of the
resulting beverage.
[0018] These and other aspects, objects, and features of the
present invention will become apparent from the following detailed
description of the preferred embodiments, read in conjunction with,
and reference to, the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0019] FIG. 1 is a block diagram of a beverage dispensing system
according to an embodiment of the present invention;
[0020] FIG. 2A is a cross-sectional view of the water heater
according to the embodiment;
[0021] FIG. 2B is a partial enlargement of FIG. 2A;
[0022] FIG. 3 is an exploded perspective view of the hot water
tank;
[0023] FIG. 4 is an exploded perspective view of the mix chamber of
the embodiment;
[0024] FIG. 5A is a cross-sectional view of FIG. 4 taken along
section line 5A-5A;
[0025] FIG. 5B is a cross-sectional view of FIG. 4 taken along
section line 5B-5B; and
[0026] FIG. 6 is a perspective view of the beverage dispensing
apparatus of the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0027] The present invention relates to a beverage dispensing
system that has the appearance of a system dispensing a beverage
from a reservoir, but which is actually a post mix dispenser that
instantaneously mixes and dispenses concentrate along with hot
water and/or cold water.
[0028] In particular, the present invention relates to an iced tea
dispenser that looks and operates like a real leaf tea brewing urn,
but which is actually a post mix dispenser that instantaneously
mixes and dispenses tea concentrate, hot water, and cold water.
Additives, such as a liquid sweetener and an aroma-enhancing
substance, may also be mixed and dispensed with the other elements.
The finished tea product looks and tastes like fresh brewed leaf
tea, but without the disadvantages of high maintenance, high
operational costs, and susceptibility to bacterial growth, which
are inherent to leaf tea brewers. Additionally, the exterior of the
dispenser appears to the user as a real leaf tea brewing urn.
[0029] The disclosure of U.S. patent application Publication No.
2002-0074350, published Jun. 20, 2002, is incorporated herein by
reference. This publication is based on U.S. patent application
Ser. No. 09/965,829, filed Oct. 1, 2001, which is also incorporated
herein by reference. In addition, the disclosure of U.S. patent
application Ser. No. 10/100,164, filed Mar. 19, 2002, is
incorporated hereinto by reference.
[0030] An embodiment of the present invention will now be described
with reference to FIG. 1. Throughout the system, conventional
beverage tubing (FDA approved for use with food products) is used
to connect the components of the system. Any of the beverage tubing
lines may be insulated to prevent heat loss or gain. In the
beverage dispenser system 110 shown in FIG. 1, a pressurized water
source 124 supplies water to the system 110 at typical domestic
water pressures, i.e., approximately 300-50 psi. As with the
apparatus disclosed in the embodiments of the prior application,
the dispensing apparatus can have the appearance of a real leaf tea
dispenses beverage from a reservoir, but is actually a post-mix
dispenser that can instantaneously mix and dispense tea concentrate
along with hot and cold water. A sweetener and other additives,
such as an aroma additive, can also be mixed therein. The correct
proportion of hot and cold water can be maintained regardless of
the incoming water pressure.
[0031] Water from water source 124 is split into two separate flows
of hot water inlet line 128 and cold water inlet line 129 at water
pressure regulator 126. Alternatively, a separate flow splitter can
be positioned downstream of the pressure regulator to separate the
flows. The flow through hot water heater inlet line 128 is
controlled by a solenoid-operated hot water heater inlet flow
control valve 112, which controls the flow of water into water
heater 114, which will be described in detail later. Flow of water
out of heater 114 through outlet line 131 is controlled by
solenoid-operated hot water outlet valve 130. Hot water outlet line
131 is connected to a mix chamber 122 downstream of the valve 130.
A solenoid-operated cold water supply valve 156 is provided in cold
water supply line 129. The outlet of line 129 is also connected to
the mix chamber 122.
[0032] Each of valves 112,130 and 156 can be a conventional plunger
valve, movable between fully-opened and fully-closed positions. In
addition, each of valves 112 and 156 contains an orifice
restriction of a predetermined size to meter the flow of water
therethrough. That is, based on the relative sizes of the orifice
restrictions of the two valves, the correct proportion of hot and
cold water can be maintained regardless of the incoming water
pressure at water source 124. This ratio is preset by selecting an
appropriate fixed orifice restriction for each valve. After the
appropriate orifice restriction is set, the total water flow can be
controlled by adjusting water pressure regulator 126. For example,
increasing the upstream pressure to the valves increases total
flow, while decreasing pressure decreases flow. Alternatively,
rather than incorporating the restrictions into the valves, the
restrictions can be separate components in the hot and cold water
lines. The hot water restriction 116 can be placed anywhere in line
128 between pressure regulator 126 and water heater 114 and the
cold water restriction 158 can be placed anywhere in line 129
between regulator 126 and the mix chamber 122.
[0033] Referring to FIGS. 2A, 2B and 3, hot water heater 114 will
be described in more detail. The hot water heater 114 includes a
tank 210 having cylindrical side walls enclosed by a cover 212 and
a base 213. Water from hot water supply line 128 is supplied
through water inlet 214 provided near the base 213. Hot water exits
the tank 210 through a hot water outlet 216 located at cover 212.
Located coaxially with and in communication with outlet 216 is a
dip tube 218. The dip tube extends downwardly from the interior of
cover 212 within the tank. Water exits the interior of tank 210
through an opening at the end of dip tube 218 so that the level of
water in the tank should never rise significantly above the bottom
end of the dip tube. This creates a head space or air ballast 220
between the water surface and the cover 212 when the tank is
filled.
[0034] Two check valves are provided in or near cover 212. An
atmospheric check valve 224 is provided in an extension or chimney
222 extending from the cover 212. Atmospheric check valve 224 acts
as a pressure relief valve to set a maximum pressure in the tank
and can be adjustable. This valve protects the tank from
overpressurization. Hot water outlet valve 130 can be designed as a
back-up for this function. A vacuum check valve 228 is provided in
flange or collar 226 also connected with the cover 212 at any
elevation above the water level. Vacuum check valve 228 prevents
negative pressure from generating in the tank when, for example, a
substantial amount of cold water flows into the tank, which may
cause steam in the head space to condense and otherwise cause a
negative pressure. Vacuum check valve 228 allows air from outside
of the tank to pass into the head space to equalize the pressure
when such negative pressure condition develops. Check valves 224
and 228 communicate with the head space 220 defined by dip tube
218. This head space enables the tank to react to changes in
temperature and pressure and maintain desired pressure
conditions.
[0035] Working together, valves 224 and 228 define a minimum (e.g.,
atmospheric) and a maximum pressure in the tank. It has been found
that when the relief pressure of valve 224 is set relatively high
(e.g., 5-7 psig), use of vacuum check valve 228 is not necessary.
However, if the relief pressure of valve 224 is relatively low
(e.g., 34 psig), such a vacuum relief valve may become necessary to
prevent the development of negative pressure in the ballast that
would otherwise be caused by the rapid entry of cold water or by
the heater's own power supply being disconnected. This is because
at a relatively high pressure (5-7 psig), a vacuum is typically not
created in the head space even when a substantial amount of cold
water flows into the tank, but such may readily occur when the
relief pressure is set to a lower level (e.g., 3-4 psig).
[0036] During the water heating process large amounts of dissolved
air become released from solution in the water and can be observed
as bubbles rising upward in the tank and collecting in the head
space at the top of the tank. A major benefit of relief valve 224,
besides maintaining a uniform water pressure in the tank, is to
provide a means to remove or "eject" the excess air from solution.
If this air were not removed, the air would exit in the flow of hot
water from the heater into the mix chamber. If air bubbles enter
into the mix chamber, the flow of hot water through the mix chamber
would not be uniform. Non-uniform flow of hot water results in
varying concentration of tea product in the mix chamber and can be
viewed by the user as clear and dark volumes of finished tea
product dispensed from the nozzle. The apparatus described in U.S.
patent application Publication No. 2002-0074350 uses an elaborate
air ejection mechanism to remove air and facilitate the uniform
flow of hot water to the mix chamber. The present invention
provides an improved method of removing air by combining the
function of water heating and air ejection into a single water
heater assembly as described herein, which provides a uniform back
pressure to the mix chamber and removal of all the air that becomes
disassociated from the water as the water is heated. The net result
is a simplified and economical approach to provide uniform flow of
hot water to the mix chamber that results in superior product
homogeneity.
[0037] When the hot water control valves 112 and 130 are closed and
the water heating unit heats the water, the pressure in the head
space may rise to the maximum release pressure. When the hot water
control valves are open, hot water will be forced through the mix
chamber at a higher than desired flow rate due to the pressure in
the head space. However, this pressure quickly dissipates and the
hot water flow quickly reaches a steady state at a desired supply
pressure of about 1 psig maintained in the head space. The steady
state pressure supply can give the appearance of gravity-fed
dispensing as in a conventional brewing urn.
[0038] Tank 210 is heated by a low watt density or low power
density heater blanket 230 which is fitted tight to the tank 210
and encapsulated by a shell 232. The shell can be in the form of
two semi-cylindrical halves that can be bolted together at their
edges to encapsulate the heater blanket 230. The compression of
heater blanket 230 by shell 232 improves thermal transfer between
the heater blanket and the water contained inside the tank. The low
watt density of the blanket, typically less than 3 watts per square
inch, reduces the temperature of the inside surface of the tank as
compared to conventional immersion heaters with much higher watt
densities, e.g., greater than 100 watts per square inch. The lower
surface temperature improves heater efficiency and reduces the
precipitation of mineral scale onto heat transfer surfaces that can
result in reduced operating life of the heater. Scale formation
creates a resistance to heat transfer and over time can increase
heater temperature to the point that the electric resistance
elements in the heater blanket will fail.
[0039] A primary water temperature sensor 234 formed of an
encapsulated temperature sensing element such as a thermocouple or
thermistor is provided in contact with the water in the tank 210 to
measure its temperature. A controller 400 will supply energy to
heater blanket 230 to heat the water in the tank until it reaches a
predetermined temperature as measured by water temperature sensor
234. A tank temperature sensor 236 such as a bimetallic thermostat
element is provided in contact with the exterior surface of tank
210 to measure its temperature. If the temperature of the exterior
of the tank rises above a predetermined level, the thermostat 236
is used to break the supply of energy (i.e., supply voltage) to the
heater blanket 230 to prevent overheating. The thermostat is thus a
redundant control to prevent overheating in the event of a failure
of the primary temperature sensor 234.
[0040] To further increase heating efficiency, tank 210 can be
covered with insulation 238. Insulation is provided around the side
walls as well as top and base of the tank. A drain 240 is provided
at the lowest point of tank 210 and is normally closed by an end
stop 241. In the event of long periods of non-use, the tank can be
drained completely through drain 240.
[0041] The tank 210 produces hot water within a predetermined
range. The hot water is preferably in the range of 140-200.degree.
F., more preferably in the range of 175-185.degree. F., and most
preferably is 180.degree. F. A temperature that is too high may
cause the water to boil over. Additionally, during high volume
dispensing, the temperature may drop. While this lower temperature
produces a product of lesser quality, it is still sufficient to
produce the mixed beverage. The hot water inlet flow control valve
112 controls the flow rate of water into the tank 210. The incoming
water enters the tank 210 at a controlled flow rate and pushes
heated water out of the tank at the same flow rate. A preferred
volume of the tank is a relatively small, 0.75-1.5 liters, which
facilitates rapid heating of the water. The low-pressure operation
of the tank, without wide variation in pressure, contributes to a
uniform flow of end product, causing the dispensed product to
appear to be flowing from a reservoir, such as from a real leaf tea
brewing urn.
[0042] When the controller 400 supplies voltage to the heating
blanket to heat the water in the tank, both inlet and outlet hot
water valves 112 and 130 are normally closed as long as the system
is in a non-dispensing mode. Outlet hot water valve 130 is
necessary to isolate the tank during the heating cycle to contain
the expansion of water in the tank as the water is heated. If valve
130 did not exist or were opened during the heating cycle, hot
water would expand and rise up the dip tube 218 and enter into the
mix chamber. This overflow of hot water into the mix chamber would
result in greatly diluted tea product during the initiation of the
normal dispensing function, and would be experienced as clear hot
water flowing from the nozzle. Generally, hot water valves 112 and
130 will operate simultaneously during the normal product
dispensing function to provide instantaneous and uniform hot water
flow to the mix chamber.
[0043] Referring again to FIG. 1, in the mixing chamber 122, a
concentrate is mixed with hot water and cold water. The concentrate
can be supplied through a fitment 135 and pumped by a gear pump
136. Gear pump 136 can be DC-powered and can provide practically
pulseless concentrate delivery for better homogeneity. The flow
capacity of the concentrate can be adjusted by varying the DC
voltage supply or via pulse width modulation, which modulates pump
speed.
[0044] The beverage concentrate can be of any concentration ratio,
with the mixing ratios of concentrate, hot water, and cold water
being adjusted according to the specific concentration ratio. In a
preferred embodiment, the beverage concentrate is nominally a 100:1
dilution ratio based on volume, allowing storage of the highly
concentrated beverage within a relatively small space. The beverage
concentrate can be supplied in a disposable plastic bag. Since the
concentrate can be costly, it is beneficial to be able to fully
evacuate the plastic bag with little or no remnant, which requires
proper support of the plastic bag within the system. One method is
to support the plastic bag via a conventional "bag-in-box"
approach. The preferred method is to hang the plastic bag from
hooks (not shown) attached to a support structure (not shown) of
the system, which results in a more complete evacuation of the
concentrate from the plastic bag.
[0045] In order to activate certain flavor components and to
effectively mix and dissolve the concentrate, this extraction
should be mixed with hot water at a temperature in a range of
around 175-185.degree. F. At lower temperatures, the mixture may
not remain in solution. In the preferred embodiment, the
concentrate is first mixed with hot water in the mixing chamber at
a ratio of about 10:1 and the hot water/concentrate mixture is then
mixed with cold water at a ratio of about 9:1 further downstream in
the mixing chamber. Thus, the resulting beverage mixture will have
a constituent ratio of cold water, hot water and concentrate of
about 90:10:1.
[0046] A substance for adding aroma to the dispensed mixture can
also be supplied to the mix chamber. This aroma substance can be
provided through a fitment 160 and also pumped by a DC-powered gear
pump 162. The aroma substance is very concentrated and supplied or
injected at extremely low dosage, for example, on the order of 8
grams per minute. Typical gear pumps normally do not operate at
such a low discharge rate. Accordingly, a return line 164 is
positioned to establish fluid communication between a discharge
line 163 of pump 162 and fitment 160. A variable restriction 165 is
provided in return line 164. By varying restriction 165, a precise
amount of aroma substance can be returned back to the source while
allowing a fraction of the substance discharged by the pump to
enter the mix chamber. Alternatively, the flow rate of aroma can be
further restricted by placing an additional flow restriction at the
aroma inlet to the mix chamber. In addition, another additive, such
as a sweetener can be selectively supplied through a separate line
144 to the mix chamber. The sweetener can be controlled by a
solenoid valve 142.
[0047] Pressure switches can be used to monitor the supplies of the
concentrate, aroma substance, and sweetener to determine when the
supplies of these various components are depleted.
[0048] A more detailed description of the mix chamber 122 will be
described with reference to FIGS. 4, 5A and 5B. The mix chamber
includes a cylindrical housing 310 with a central bore 311 and
various supply ports 312, 314, 316, 318 and 320, as well as a
discharge exit 322. Hot water is supplied through an axial inlet
312 that is provided coaxially with the central bore 311 of housing
310. Downstream of axial hot water inlet 312 is cold water inlet
314. Cold water inlet 314 is disposed at an angle transverse to the
axis of the housing and preferably at an angle less than 90.degree.
The cold water inlet port 314 is preferably angled in the flow
direction, as shown in FIG. 4, to help maintain uniform flow. A
concentrate inlet 316 is disposed between hot water inlet 312 and
cold water inlet 314. Inlet 320 is provided between concentrate
inlet 316 and cold water inlet 314 and can supply the aroma
substance. Inlet 318 is provided downstream of the cold water inlet
and can be used to supply an additive such as sweetener. The
additive port is preferably located on the bottom of the mixing
chamber 122. This positioning allows the additive to stratify
during periods of non-dispense. Stratification is possible because
the additive has a higher specific gravity than the beverage
product. For example, a liquid sweetener has a higher specific
gravity than a tea product. It is also desirable to keep the
sweetener fully concentrated during periods of non-dispense to
maintain the effectiveness of sterilizing agents in the
sweetener.
[0049] The assignments of the various constituents to particular
inlets as well as the positioning of the various inlets are not
limited to that described above. However, it is preferred that hot
water be supplied at the inlet furthest upstream to enable hot
water to rinse the entire mixing chamber in a rinse cycle. Further,
it is preferred that the concentrate inlet be disposed adjacent the
hot water inlet to enable a residence time of the concentrate with
the hot water before the cold water is introduced. This residence
time can range from 0.1-2.0 seconds, for example, as desired. A
residence time of about 0.5 is desired in one application. That
residence time can be controlled by adjusting the flow rate with
respect to the distances between the hot water, concentrate and
cold water inlets.
[0050] The mixing chamber 122 mixes the beverage solution, and it
is preferable for the mixing chamber to have a gradually reducing
hydraulic diameter from its entrance to its exit. The gradually
reducing hydraulic diameter provides additional mixing of the
beverage solution. Additionally, the mixing chamber 122 may have
internal flow vanes (not shown) on the internal surface of, or
inserted into, the mixing chamber to further direct and mix the
beverage solution.
[0051] At the exit of the mixing chamber 122, the beverage solution
empties into the nozzle assembly 151, where the flow direction is
changed from horizontal to downward. The change in flow direction
further enhances mixing. A converging nozzle 152 is threaded onto
the nozzle assembly 151. Flow is directed through the nozzle 152
and into a cup or pitcher of the user. The nozzle 152 may have
internal flow vanes (not shown) to help straighten the flow and
minimize splashing. It is preferable for the nozzle 152 to be
threaded onto the nozzle assembly 151 such that the threads are not
exposed to the beverage product, making the system easier to
clean.
[0052] The mixing chamber 122 of the present invention provides
good mixing of the beverage product that produces a homogenous flow
with no color variation due to incomplete mixing, and is drainable
and cleanable with hot water to reduce the growth of bacteria. It
is preferable to mold the mixing chamber assembly, or its
components, with an antibacterial agent (for example, Microban.TM.)
mixed with plastic resin to discourage the growth of bacteria on
the internal and external surfaces.
[0053] With the exception of hot water inlet 312, it is preferred
that a check valve be provided at or near each of the other supply
inlets. Each check valve 314a, 316a, 318a, 320a can be in the form
of a duck bill valve. Each valve can be encapsulated within each
inlet or within a barb filling 314b, 316b, 318b, 320b attached to
each inlet. Mix chamber 122 can be formed of plastic or stainless
steel, for example, and the check valves or barb fittings can be
sonically welded or glued to the mix chamber body. The check valves
can prevent the back flow of the mixture into the various inlet
lines. The exit 322 of the mix chamber 122 can be directly
connected to the nozzle assembly 151 or a flange or adapter 152a
for connection with the nozzle assembly. Alternatively, the mix
chamber can be formed integrally with the nozzle assembly.
[0054] In operation, controller 400, which can comprise a
microprocessor on a circuit board, activates the associated flow
control valves and pumps and starts the dispensing process.
Additionally, transformers provide power to the system.
[0055] The programmable microprocessor (not shown) provides
intelligent control of the system. The microprocessor controls the
dispensing function (i.e., valve operation, pump operation,
temperature control, etc.), monitors system status such as water
temperature, number of drinks dispensed, and out of product sensors
(concentrate and additive), can control a daily hot water flush,
provides service diagnostics, and provides the ability to remotely
poll the electronic status.
[0056] Referring to FIG. 6, the nozzle assembly 151 includes a
lever 172, nozzle 152, a microswitch (not shown), and a switch
depressor (not shown). The user initiates the flow of beverage
product by pulling on the lever 172. The lever 172 is linked to a
pull rod that activates the microswitch with the switch depressor.
The lever 172 returns to the resting position by a biasing device
or spring. The microswitch can be mounted to the rear of the nozzle
assembly and is hidden from the user. Closure of the microswitch
creates an input to the controller that in turn activates the
associated flow control valves and pumps, and starts the dispensing
process. Alternatively, the microswitch can directly activate the
associated flow control valves and pumps, and start the dispensing
process.
[0057] If the system is first being used or is being used for the
first time in a while, or the tank has been drained for some
reason, the system must be initialized. Lever 172 is depressed so
as to actuate at least hot water control valves 112, 130. Water is
fed through hot water inlet line 128 into the bottom of tank 210
while evacuating air from water outlet 216. This evacuated air is
passed through hot water outlet line 131 through the mix chamber
122 and out the nozzle 152. If cold water solenoid valve 156 is
opened, the evacuating air will be evident in the discharging cold
water. The water level rises in the tank until it reaches dip tube
218, at which time water begins to flow through outlet line 131. A
continuous, smooth flow of water through the nozzle will signal the
operator that tank 210 is filled. There is no need for a tank level
sensor.
[0058] In operation, after the water tank has been filled and the
water heated, upon-lever 172 being operated, the microswitch is
activated to control the various valves and pumps. More
specifically, hot water control valves 112, 130 and cold water
valve 156 are opened simultaneously to instantaneously provide
flows of hot and cold water to the mix chamber 122. The flow rates
of these two valves are in fixed proportion and controlled by
pressure regulator 126. At the same time, pumps 136 and 162 pump
concentrate and an aroma substance into the mix chamber and
solenoid valve 142 selectively opens to allow another additive,
such as sweetener, to also enter the mix chamber. The various
constituents are mixed in the mix chamber and dispensed through
nozzle 152. When the lever 172 is returned to its resting position,
the microswitch is opened, and the microprocessor closes the flow
control valves and shuts down the pumps. The operation described
above instantaneously terminates the flow from the nozzle assembly
151 as soon as the lever 172 is returned to the resting position.
Also, the operation of valve and pump activation and de-activation
may be timed to make adjustments that could improve the homogeneity
of the dispensed tea product.
[0059] FIG. 6 shows a conceptual design of exterior cladding 170
that provides the appearance of a real leaf tea brewing urn but
which is actually a post-mix system according to the present
invention. The exterior cladding 170 is attached to unshown support
structure that mounts the individual internal elements.
[0060] The preferred use of the beverage dispensing system is to
produce a brewed iced tea beverage product. The "fresh brewed"
process involves the initial mixing of tea concentrate with hot
water in order to "brew" the tea. Dispensing flow rates of 2.5
ounces (74 ml) per second provide the look of iced tea dispensing
from a real leaf tea brewer. For 100:1 concentrate, the system uses
about 0.25 ounces (7.4 ml) per second of hot water, about 2.25
ounces (66 ml) per second of cold water, and about 0.03 ounces (0.8
ml) per second of concentrate. If an additive is also used, then
the amount of cold water may be reduced accordingly.
[0061] With the present invention, tea concentrate and hot water
are initially mixed in the mixing chamber. The initially-mixed tea
concentrate/hot water solution is then further mixed downstream in
the mixing chamber assembly with a metered quantity of an aroma
substance and a metered quantity of cold water to produce the
finished tea beverage. The cold water reduces the temperature of
the final product to a temperature that is similar in temperature
to the iced tea product dispensed from leaf tea brewers.
Preferably, the temperature of the dispensed tea product is within
the range of 60-100.degree. F., and more preferably within the
range of 70-90.degree. F. The dispensed tea product should be
dispensed into a cup containing ice, to produce an iced tea
beverage. A sweetened tea option is also provided, where a liquid
sweetener (the additive) is added to the solution. The liquid
sweetener may be added directly to the solution in the mixing
chamber or mixed with the cold water and then with the
solution.
[0062] The "fresh brewing" process results in a superior product in
terms of taste, clarity, convenience and economy. There is also a
distinct advantage with respect to controlling the unwanted growth
of bacteria as compared to conventional leaf tea brewers where
bacteria are not easily controlled.
[0063] The end user is led to believe that the product is freshly
brewed iced tea from a real leaf tea brewer. Maintenance and
operational costs to the end user are greatly reduced, the exterior
appearance is modern and pleasant, and convenience is enhanced.
[0064] The individual components of the present invention described
herein are not limited to application in beverage dispensing
systems. For example, the hot water heater is useful in any
application of heating a liquid.
[0065] It is preferable to use the present invention with computer
hardware that performs the processing and implementing functions.
As will be appreciated by those skilled in the art, the systems,
methods, and procedures described herein can be embodied in or with
a programmable computer, computer executable software, or digital
circuitry. The software can be stored on computer readable media,
for example, on a floppy disk, RAM, ROM, a hard disk, removable
media, flash memory, memory sticks, optical media, magneto-optical
media, CD-ROMs, etc. The digital circuitry can include integrated
circuits, gate arrays, building block logic, field programmable
gate arrays (FPGA), etc.
[0066] Although specific embodiments of the present invention have
been described above in detail, it will be understood that this
description is merely for purposes of illustration. Various
modifications of the disclosed aspects of the preferred
embodiments, in addition to those described above, may be made by
those skilled in the art without departing from the spirit of the
present invention defined in the following claims, the scope of
which is to be accorded the broadest interpretation so as to
encompass such modifications and equivalent structures.
* * * * *