U.S. patent application number 14/321941 was filed with the patent office on 2014-10-23 for kitchen appliance for preparing a beverage and method of operating same.
The applicant listed for this patent is Hamilton Beach Brands, Inc.. Invention is credited to Adam Hanes, Patrick T. Mulvaney, William D. Starr.
Application Number | 20140314926 14/321941 |
Document ID | / |
Family ID | 49156470 |
Filed Date | 2014-10-23 |
United States Patent
Application |
20140314926 |
Kind Code |
A1 |
Hanes; Adam ; et
al. |
October 23, 2014 |
Kitchen Appliance for Preparing a Beverage and Method of Operating
Same
Abstract
A kitchen appliance includes a first reservoir for receiving a
liquid to be used for preparing a beverage and a hot water
generator (`HWG`) which has an inlet end, an outlet end and a
passageway therebetween. The inlet end of the HWG is connected to
the first reservoir. Liquid from the first reservoir flows into the
HWG through the inlet end. A second reservoir is connected to the
outlet end of the HWG. The second reservoir includes a discharge
port. A fluid path connects the first and second reservoirs and
bypasses the HWG. The kitchen appliance is operable for both
pressurized brew/heat cycles and un-pressurized brew/heat
cycles.
Inventors: |
Hanes; Adam; (Glen Allen,
VA) ; Mulvaney; Patrick T.; (Richmond, VA) ;
Starr; William D.; (Richmond, VA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Hamilton Beach Brands, Inc. |
Glen Allen |
VA |
US |
|
|
Family ID: |
49156470 |
Appl. No.: |
14/321941 |
Filed: |
July 2, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
13754158 |
Jan 30, 2013 |
|
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|
14321941 |
|
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Current U.S.
Class: |
426/431 ; 99/295;
99/317 |
Current CPC
Class: |
A23F 3/18 20130101; A47J
31/407 20130101; A23F 5/262 20130101; A47J 31/462 20130101 |
Class at
Publication: |
426/431 ; 99/317;
99/295 |
International
Class: |
A47J 31/40 20060101
A47J031/40; A23F 3/18 20060101 A23F003/18; A23F 5/26 20060101
A23F005/26; A47J 31/46 20060101 A47J031/46 |
Claims
1. A kitchen appliance comprising: (a) a first reservoir for
receiving a liquid to be used for preparing a beverage; (b) a HWG
in fluid communication with the first reservoir and configured to
heat liquid received from the first reservoir; (c) a discharge port
in fluid communication with an outlet of the HWG; (d) a housing in
fluid communication with the discharge port such that heated liquid
from the discharge port flows over foodstuff received in the
housing to prepare the beverage, the housing further comprising a
removable basket with integral filter arranged therein, the basket
configured to retain a loose foodstuff or foodstuff in a soft
packet, the housing further configured to receive foodstuff in a
container.
2. The kitchen appliance of claim 1, further comprising a removable
cartridge holder configured to receive the container therein, the
basket being configured to receive the cartridge holder when the
beverage is prepared using foodstuff in the container.
3. The kitchen appliance of claim 2, further comprising a handle
pivotally attached to at least a portion of the basket.
4. The kitchen appliance of claim 3, further comprising a support
fork that is at least one of pivotally, slidably, or removably
attached to the handle, and is pivotally attached to the cartridge
holder.
5. The kitchen appliance of claim 1, further comprising a removable
cartridge holder configured to receive the container therein and
selectively received in the housing when the basket is removed.
6. The kitchen appliance of claim 5, further comprising an ejection
fork pivotally attached to the cartridge holder.
7. The kitchen appliance of claim 1, wherein the discharge port is
configured to pierce the container to allow entry of the heated
liquid into the container.
8. The kitchen appliance of claim 7, further comprising a blade
arranged within the housing configured to pierce the container to
allow the beverage to flow out of the container.
9. The kitchen appliance of claim 1, wherein the housing is a
drawer.
10. A method of operating a kitchen appliance having a first
reservoir for receiving a liquid to be used for preparing a
beverage, a HWG in fluid communication with the first reservoir, a
discharge port in fluid communication with an outlet of the HWG,
and a housing in fluid communication with the discharge port, the
method comprising: (a) receiving in the housing foodstuff for
preparing the beverage, the foodstuff being in loose form, in a
soft packet, or in a container; (b) receiving a selection from a
user of an operating mode of the kitchen appliance based on whether
the received foodstuff is in loose form, in a packet, or in a
container; (c) heating the liquid in the HWG; (d) outputting the
heated liquid from the HWG through the discharge port in accordance
with the selected operating mode, the heated liquid flowing over
the foodstuff in the housing to prepare the beverage.
11. The method of claim 10, further comprising providing a
removable basket having a filter arranged therein, and when the
foodstuff is in loose form or in the packet, the basket retains the
loose foodstuff or the packet during operation of the kitchen
appliance.
12. The method of claim 11, further comprising providing a
removable cartridge holder configured to receive the container
therein, and when the foodstuff is in the container, the basket
receives the cartridge holder.
13. The method of claim 10, further comprising, when the foodstuff
is in the container, piercing, by the discharge port, the container
to allow entry of the heated liquid into the container.
14. The method of claim 13, wherein the kitchen appliance further
includes a blade, and the method further comprises, when the
foodstuff is in the container, piercing, by the blade, the
container to allow the beverage to flow out of the container.
15. A process for preparing a beverage, the process comprising: (a)
providing a kitchen appliance having a first reservoir for
receiving a liquid to be used for preparing the beverage, a HWG in
fluid communication with the first reservoir, a discharge port in
fluid communication with an outlet of the HWG, and a housing in
fluid communication with the discharge port; (b) providing
foodstuff in each of a loose form, in a soft packet, and in a
container, the housing of the kitchen appliance being configured to
receive the foodstuff in the loose form, in the soft packet, or in
the container; (c) selecting, by a user, the foodstuff in the loose
form, the foodstuff in the soft packet, or the foodstuff in the
container and placing the selected foodstuff in the housing; (d)
heating the liquid in the HWG; and (e) outputting the heated liquid
from the HWG through the discharge port, the heated liquid flowing
over the foodstuff in the housing to prepare the beverage.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 13/754,158, filed on Jan. 30, 2013, entitled
"Kitchen Appliance for Preparing a Beverage and Method of Operating
Same," currently pending, which claims the benefit of U.S.
Provisional Patent Application No. 61/610,649, filed on Mar. 14,
2012, the entire contents of all of which are incorporated by
reference herein.
SUMMARY OF THE DISCLOSURE
[0002] The present disclosure relates generally to a kitchen
appliance for preparing beverage. The subject kitchen appliance can
be operated as a pressurized brewing system or as an automatic drip
brewing system that operates at ambient pressure.
BACKGROUND OF THE DISCLOSURE
[0003] Kitchen appliances for preparing a beverage are well known.
However, conventional devices have numerous disadvantages. For
example, conventional devices generally use a pressurized system
(such as espresso, cartridge brewers, etc.) that employ mechanical
air or liquid pumps or an unpressurized/ambient system (e.g.,
percolators, automatic drip coffeemakers, etc.). It is not known to
operate a machine in both pressurized (closed) and ambient (open)
conditions during different brew or heating cycles. In addition,
known pressurized systems can be loud due to the use of mechanical
liquid or air pumps. Mechanical fluid and air pumps are also
relatively expensive components that effect manufacturing costs and
the complexity and reliability of the appliance. Finally, liquid
and air pumps may push water through an infusible material too
quickly. The strength of a brewed beverage can be increased by a
longer contact time between the fluid to be infused and the
infusible material. While a mechanical pump can quickly produce a
brewed beverage, the beverage may be relatively weak or less
desirable than a "slower" brew system.
[0004] It has heretofore not been discovered how to create a
kitchen appliance that is capable of preparing beverages under both
pressure and ambient conditions during different brew cycles.
Further, there is a need for a pressurized brewing system that uses
low cost and/or reliable components that does not employ a
mechanical liquid or air pump to motivate the fluid that is to be
infused. The device of the following disclosure accomplishes the
above and other objectives and overcomes at least the
above-described disadvantages of conventional kitchen
appliances.
BRIEF SUMMARY OF THE DISCLOSURE
[0005] Briefly stated, one aspect of the present disclosure is
directed to a kitchen appliance including a first reservoir for
receiving a liquid to be used for preparing a beverage. A hot water
generator (`HWG`) has an inlet end, an outlet end a passageway
therebetween. The inlet end of the HWG is connected to the first
reservoir. Liquid from the first reservoir flows into the HWG
through the inlet end. A second reservoir is connected to the
outlet end of the HWG. The second reservoir includes a discharge
port. The first and second reservoirs are fluidly connected through
a path other than the HWG to form a looped system. Optionally, a
third reservoir is connected to the loop created by the first
reservoir, HWG, and second reservoir. Liquid within the third
reservoir would be maintained at atmospheric pressure during all
brew cycles. A primary check valve would be positioned between the
first reservoir and the third reservoir and between the third
reservoir and the HWG. The primary check valve prevents liquid in
the first reservoir from entering the third reservoir.
[0006] Another aspect of the present disclosure is directed to a
kitchen appliance including a first reservoir for receiving a
liquid to be used for preparing a beverage. A HWG, such as a
U-shaped extrusion HWG as conventionally found in automatic drip
coffeemakers, has an inlet end, an outlet end a passageway there
between. The inlet end of the HWG is connected to the first
reservoir. Liquid from the first reservoir flows into the extrusion
HWG through the inlet end. The second reservoir is connected to the
outlet end of the extrusion HWG. The second reservoir includes a
discharge port. The first and second reservoirs are fluidly
connected through a path other than the HWG to form a looped
system. A container at least partially encloses foodstuff for
preparing a beverage. The container is in fluid communication with
the discharge port of the second reservoir and at least partially
restricts the flow rate therethrough. At least the combination of
the first reservoir, the HWG, the second reservoir, and the
container form at least a generally closed system. The system being
configured to achieve and maintain an internal pressure greater
than atmospheric pressure. Activation of the HWG increases the
temperature of at least a portion of the liquid within the system.
The pressure within the system increases during a brew cycle. The
HWG also effectuates movement of liquid in the HWG to the second
reservoir. The discharge port is the fluid outlet for the system,
although restricted by the container. The fluid is "pushed" through
the discharge port and into the container to prepare a
beverage.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
[0007] The foregoing summary, as well as the following detailed
description of the disclosure, will be better understood when read
in conjunction with the appended drawings. For the purpose of
illustrating the disclosure, there are shown in the drawings
embodiments which are presently preferred. It should be understood,
however, that the disclosure is not limited to the precise
arrangements and instrumentalities shown. In the drawings:
[0008] FIG. 1 is a perspective view of a kitchen appliance
according to one embodiment of the present disclosure;
[0009] FIG. 2A is a schematic diagram of certain components
thereof
[0010] FIG. 2B is a schematic diagram of certain portions of the
kitchen appliance according to an embodiment of the present
disclosure;
[0011] FIG. 3 is a schematic diagram of certain components of the
kitchen appliance according to another embodiment of the present
disclosure;
[0012] FIG. 4 is a schematic diagram of certain components of the
kitchen appliance according to one embodiment of the present
disclosure;
[0013] FIG. 5 is a partially exploded perspective view thereof;
[0014] FIG. 6 is a partial cross-sectional perspective view of
certain components thereof;
[0015] FIG. 7 is a cross-sectional side elevational view of certain
components thereof, wherein a handle is shown in a horizontal
position;
[0016] FIG. 8 is another cross-sectional side elevational view of
certain components thereof, wherein the handle is shown in an
angled or upward position;
[0017] FIG. 9A is yet another cross-sectional side elevational view
of certain components thereof, wherein a container is shown in an
upward position with respect to a cartridge holder;
[0018] FIG. 9B is still another cross-sectional side elevational
view of certain components thereof; wherein the container is shown
being pushed downwardly with respect to the cartridge holder;
[0019] FIG. 9C is a further cross-sectional side elevational view
of certain components thereof; wherein the container is shown being
pushed further downwardly with respect to the cartridge holder;
[0020] FIG. 9D is an additional cross-sectional side elevational
view of certain components thereof; wherein the container is shown
in a fully downward position with respect to the cartridge
holder;
[0021] FIG. 10 is a top front perspective view of the kitchen
appliance according to another embodiment of the subject
appliance;
[0022] FIG. 11 is another top front perspective view thereof,
wherein a drawer is shown fully separated from a housing;
[0023] FIG. 12 is a top rear perspective view of the kitchen
appliance thereof; wherein a reservoir is shown fully separated
from the housing;
[0024] FIG. 13 is a schematic diagram of certain components
thereof;
[0025] FIG. 14A is a partial cross-sectional side elevational view
thereof, wherein the drawer is shown partially separated from the
housing;
[0026] FIG. 14B is another partial cross-sectional side elevational
view thereof, wherein the drawer is shown in the same partially
separated position as in FIG. 14A;
[0027] FIG. 14C is yet another partial cross-sectional side
elevational view thereof, wherein the drawer is shown further
inwardly into the housing when a discharge point is in contact with
a container;
[0028] FIG. 14D is still another partial cross-sectional side
elevational view thereof, wherein the drawer is shown still further
inwardly into the housing when the container is pierced by a
discharge port;
[0029] FIG. 14E is a further cross-sectional side elevational view
of thereof, wherein the drawer is shown essentially fully inserted
into the housing;
[0030] FIG. 14F is an additional cross-sectional side elevational
view thereof, wherein the drawer is shown fully inserted into the
housing;
[0031] FIG. 15A is a perspective view of a combination of an
ejection fork, the cartridge holder and the container of the
kitchen appliance according to one embodiment; and
[0032] FIG. 15B is a top perspective view thereof; wherein the
container is shown in a partially ejected position.
DETAILED DESCRIPTION OF THE DISCLOSURE
[0033] Certain terminology is used in the following description for
convenience only and is not limiting. The words "lower," "bottom,"
"upper" and "top" designate directions in the drawings to which
reference is made. The words "inwardly," "outwardly," "upwardly"
and "downwardly" refer to directions toward and away from,
respectively, the geometric center of the device, and designated
parts thereof, in accordance with the present disclosure. Unless
specifically set forth herein, the terms "a," "an" and "the" are
not limited to one element, but instead should be read as meaning
"at least one." The terminology includes the words noted above,
derivatives thereof and words of similar import.
[0034] Referring to the drawings in detail, wherein like numerals
indicate like elements throughout, FIGS. 1 and 2A illustrate a
kitchen appliance, generally designated 10, in accordance with a
preferred embodiment of the present disclosure. The kitchen
appliance 10 is intended or designed for preparing a beverage from
foodstuff (none shown) to be consumed by a user. The present
disclosure is not limited by the type of beverage prepared by the
kitchen appliance 10 of foodstuff used to prepare the beverage. For
example, the term "foodstuff," as used herein, is sufficiently
broad to cover any extractible/infusible substance, such as coffee
grounds, tea leaves, hot chocolate powder, soup ingredients,
oatmeal and the like.
[0035] Thus, the kitchen appliance 10 is versatile because it may
be used to create and/or prepare any one of a variety of different
types of beverages from a variety of different types of foodstuff.
More specifically, the kitchen appliance 10 preferably heats
liquid, such as water, to a sufficient temperature to be combined
with or poured over the foodstuff to create a hot beverage. The
term "beverage" is broadly defined herein as hot water or a
combination of liquid and foodstuff.
[0036] The kitchen appliance 10 is versatile because it preferably
allows a user to create a beverage from foodstuff in any one of a
variety of different forms or states. For example, the kitchen
appliance 10 may be used to make coffee or tea from loose coffee
grounds or leaves, coffee grounds or leaves contained in a
generally soft packet (i.e., a flexible coffee "pod" or a tea bag),
or coffee grounds or tea leaves contained in a generally hard
container (i.e., a rigid coffee or tea "pod"). The foodstuff is
preferably inserted into at least a portion of the kitchen
appliance 10 in a dry or generally dry state. Following completion
of preparation of the beverage, any moist or saturated foodstuff
remaining in the kitchen appliance 10 is preferably removed and
either recycled or discarded.
[0037] The kitchen appliance 10 is also versatile because it is
preferably capable of operating in either of at least two operating
modes, such as a non-pressurized (i.e., drip brew) mode and a
pressurized mode. In the non-pressurized mode, the kitchen
appliance 10 operates similar to a conventional automatic drip
coffee maker ("ADC"). For example, in the non-pressurized mode, an
internal pressure of the kitchen appliance 10 is generally
maintained at or near atmospheric pressure (i.e., 1 atm=101.325
kPa=14.696 psi). In the pressurized mode, an internal pressure of
the kitchen appliance 10 is raised to greater than ambient pressure
during a brew or heat cycle, as explained further below.
[0038] Referring to FIG. 1, the kitchen appliance 10 includes an
outer housing 12 for enclosing and protecting internal components
of the kitchen appliance 10, as described in detail below. A
longitudinal axis A of the housing 12 extends at least generally,
and preferably exactly, perpendicularly to a support surface, such
as a tabletop or countertop (none shown), when the kitchen
appliance 10 is placed on the support surface. The housing 12
and/or any components thereof may be constructed from any polymer,
metal or other suitable material. For example, an injection molded
acrylonitrile butadiene styrene (ABS) material could be employed,
but the housing may be constructed of nearly any generally rigid
material that is able to take on the general shape of the housing
12 and perform the functionality of the housing 12 described
herein. The housing 12 may be generally or completely opaque,
translucent or transparent.
[0039] The housing 12 preferably includes a recess 14 that is
preferably sized, shaped and/or configured to receive and/or
support at least a portion of cup, pot, travel mug or other vessel
15 (shown in phantom in FIG. 1) for receiving a beverage or liquid
that exits the kitchen appliance 10. The beverage preferably flows,
drips or otherwise accumulates in the vessel 15, and the vessel 15
is removed from the recess 14 prior to consumption of the beverage
by the user. A drawer 16 is preferably removably attachable to the
housing 12 and positioned directly above the recess 14 when
properly attached to the housing 12. In a fully-inserted position
(see FIG. 1), at least an outer peripheral portion of the drawer 16
rests on a ledge (not shown) in an interior of the housing 12
and/or in the recess 14. The drawer 16 preferably slides laterally
along the ledge when the drawer 16 is inserted into and/or removed
from the housing 12. The drawer 16 preferably includes a handle 18
that extends outwardly beyond at least a portion of the housing 12.
The drawer 16 preferably holds the foodstuff used to prepare the
beverage, and is described in more detail below, and may include a
filter (not shown) therein. A drip tray or grate 22 may be
positioned proximate a lower end of the recess 14 to receive any
excess beverage or liquid is not received in the vessel 15. Grate
22 acts as a cup support and may be repositioned to adjust for the
size of the vessel 15. For instance, grate 22 can be positioned to
act as a shelf (not shown) so that a mug would be positioned closer
to the drawer 16. In a second position, grate 22 can accommodate a
taller travel vessel.
[0040] As shown in FIG. 1, an on/off button 86 is preferably
exposed on the housing 12. The kitchen appliance 10 of the present
embodiment prepares a beverage of a single-serving size (which is
up to approximately 16 ounces of prepared beverage), although it is
envisioned that the embodiments disclosed herein could be operative
with larger serving sizes as well. Depressing the on/off button 86
preferably begins an operating cycle, and subsequent depressing the
on/off button 86 preferably ends an operating cycle. The phrase
"operating cycle" is broadly defined herein as a period of time
when the kitchen appliance 10 is first activated to when the
beverage is fully prepared and the kitchen appliance 10 is
deactivated. The appliance performs both pressurized and
un-pressurized brewing cycles. For each pressurized operating
cycle, there can be a plurality of pressure/vacuum cycles, as
described in detail below, which preferably act to increase an
average pressure of fluid within the kitchen appliance 10 to
prepare the beverage. The kitchen appliance 10 may automatically
turn off or deactivate once the operating cycle is complete, as
described below. The kitchen appliance 10 is not limited to
including a single on/off button 86. For example, additional
buttons, knobs, switches and/or levers (none shown) could be added
to the kitchen appliance 10 to allow the user increased control
over the functionality and/or operation of the kitchen appliance
10. For example, the kitchen appliance 10 may include a button that
allows the user to select between a pressurized mode and a
non-pressurized mode or a flow selector to select between a single
serve function and a multi-serve function.
[0041] Referring again to FIG. 1, a cover 24 is preferably
removably positioned or attached to an upper end of the housing 12.
The cover 24 preferably encloses an interior cavity of the housing
12 and permits access thereto. At least a portion of the cover 24
is preferably movable between a first, upward or removed position
(not shown) for allowing liquid to be inserted into at least a
portion of the housing 12, and a second, downward or attached
position (see FIGS. 1 and 2A) for closing and/or sealing the
internal cavity of the housing 12. In a properly closed position
(see FIG. 1), the cover 24 may seal the interior cavity of the
housing 12 to create a fluid-tight connection. Alternatively, the
closed cover 24 may not be "air-tight," such that it permits gas to
enter into at least a portion of the interior cavity of the housing
12. A second portion, which is designated as 24b in FIG. 1, may be
fixed and enclose other parts of appliance 10.
[0042] To insert liquid into the appropriate portion of the housing
12 to commence an operating cycle, an openable portion of the cover
(designated as 24a in FIG. 1) or entire cover (designated as 24 in
FIG. 2A) is temporarily removed or pivoted to an open position with
respect to the housing 12 to expose at least a portion of the
interior cavity thereof. The cover 24 or cover portion 24a may be
attached to at least a portion of the housing 12 by a hinge 25.
Alternatively, the cover 24 or cover portion 24a may be snap-fitted
or friction-fitted onto a least a portion of the upper end of the
housing 12.
[0043] Referring to FIG. 2A, the kitchen appliance 10 preferably
includes at least one first reservoir 26 for receiving and/or
holding liquid to be used for preparing a beverage. The term
"reservoir" is broadly defined herein throughout as a body, cavity,
or conduit that holds a volume of liquid, either temporarily or for
an extended period of time. The first reservoir 26 may be referred
to as a cold water pressure reservoir, although appliance 10 can
operate in both pressurized or unpressurized states depending on
whether an outlet to the appliance is restricted. The arrows shown
in FIG. 2A indicate the direction of flow of fluid (e.g., water
and/or steam) within the kitchen appliance 10 in a pressurized
mode. It is preferred that the first reservoir 26 is completely
surrounded by and/or positioned completely within the housing 12
when the cover 24 is attached to the housing 12 in a closed
position. The first reservoir 26 is preferably sized, shaped and/or
configured to receive at least an amount of liquid that is suitable
for preparing a consumer-selected amount of the beverage, such as
six, eight or twelve ounces or any other single-serving size.
Alternatively, the first reservoir 26 may be sufficiently sized to
receive an amount of liquid that is capable of filling an entire
pot of approximately one liter, for example. An outlet 27 is formed
in a lower portion of the first reservoir 26, and at least a
portion of a bottom wall of the first reservoir 26 may be slanted
or sloped to direct liquid within the first reservoir 26 toward the
outlet 27.
[0044] To begin an operating cycle of the kitchen appliance, liquid
is preferably inserted into and/or contained within the first
reservoir 26. A user may manually pour liquid directly into the
first reservoir 26, or liquid may be inserted into the first
reservoir 26 automatically, such as by activation of a switch or
button (none shown) by the user. When the cover 24 is open, such as
during insertion of liquid into the first reservoir 26, a pressure
within the first reservoir 26 is preferably at atmospheric
pressure. However, as described in more detail below, during
operation of the kitchen appliance 10 in the pressurized mode
(namely, with an outlet to appliance 10 restricted), the cover 24
is preferably in a closed and sealed position (see FIGS. 1 and 2A)
and, as described below, the first reservoir 26 is preferably
capable of maintaining an internal pressure that is greater than
atmospheric pressure. Alternatively or additionally, the first
reservoir 26 may include a separate lid (not shown) that allows the
first reservoir 26 to be selectively sealed and unsealed despite
the positioning of the cover 24. In such an embodiment, the lid may
include at least some of the same features and/or functionality of
the cover 24 as described above.
[0045] Referring again to FIG. 2A, the kitchen appliance 10
preferably includes at least one HWG 32. The HWG 32 is preferably
capable of heating liquid therein to at least a temperature
sufficient to create a phase change of at least some of the liquid
into gas. Such a phase change creates or generates the force(s)
necessary to move fluid throughout the kitchen appliance 10 to
prepare a beverage. The HWG 32 is preferably a generally U-shaped,
tubular, aluminum extrusion, HWG with a cal-rod. Such a device is a
generally inexpensive means to heat and motivate liquid in a
non-mechanical manner (i.e., no impellers, air pump, or the like)
and can be found in automatic drip coffeemakers ("ADCs"). The HWG
32 preferably includes an inlet end 34 (i.e., upstream side), an
opposing outlet end 36 (i.e., downstream side) and a passageway 38
therebetween. The inlet end 34 of the HWG 32 is fluidly connected
to at least a portion of the first reservoir 26 for receiving
liquid therefrom. The phrase "fluidly connected" is broadly defined
herein as being in fluid communication, in addition to being
"adjacent to" by direct or indirect attachment.
[0046] Once first reservoir 26 is at least partially filled, the
fluid level in the kitchen appliance 10 equalizes between the
upstream and downstream portions (relevant to the HWG 32), as
further described below. Liquid from the first reservoir 26
preferably flows from the outlet 27 into the HWG 32 through the
inlet end 34 thereof. The HWG 32 is a gravity-fed device, in which
liquid enters the HWG 32 due to the force of gravity. Thus, at
least a portion of the first reservoir 26 is preferably positioned
at a level or height that is higher than the HWG 32 to provide
positive head pressure to fill the HWG 32 with liquid from the
first reservoir 26. HWG 32 could be a boiler or a continuous
flow-through heater, although for the purposes of space, cost,
complexity, reliability, and the like, it is preferred that the HWG
32 is not a boiler or a continuous flow-through heater. It is also
preferred that the HWG 32 is the driving force or catalyst for
preparing the beverage. In other words, there is no impeller,
positive displacement pump, water pump, air pump, or the like used
to motivate fluid through the HWG 32 to an outlet. Once at
equilibrium in the kitchen appliance 10, fluid motivation during a
brew or heat cycle occurs solely due to a phase change of the fluid
that occurs in the HWG 32 during operation.
[0047] The kitchen appliance 10 preferably includes at least one
second reservoir 40 preferably fluidly connected to the outlet end
36 of the HWG 32. As before and throughout, "reservoir" is defined
herein as a body, cavity, or conduit that holds a volume of liquid,
either temporarily or for an extended period of time The second
reservoir 40 may be referred to as a hot water reservoir or a
"showerhead." The second reservoir 40 transmits or holds a volume
of hot liquid to be infused into the foodstuff for preparing a
beverage, as described in detail below. The second reservoir 40 is
preferably laterally adjacent to and/or laterally spaced-apart from
the first reservoir 26. In one embodiment, the outlet end 36 of the
HWG 32 is preferably fluidly connected to an inlet portion 40a of
the second reservoir 40. While the second reservoir could be a
tube, a riser tube 56 may be positioned between and connect the
outlet end 36 of the HWG 32 to the inlet portion 40a of the second
reservoir 40. A first or upper end 56a of the riser tube 56 is
preferably positioned at a level or height which is higher than the
outlet 27 and a maximum fill line of the first reservoir 26, and a
second or lower end 56b of the riser tube 56 is preferably
positioned at a level or height which is lower than the outlet 27
of the first reservoir 26.
[0048] Referring to FIG. 2A, the kitchen appliance 10 preferably
includes an inlet check valve 58 positioned between the first
reservoir 26 and the HWG 32. The inlet check valve 58 prevents
liquid to flow from the HWG 32 in the downstream direction. In
other words, fluid in the HWG 32 should not enter the first
reservoir 26 at the outlet 27 end of the first reservoir 26. More
specifically, the inlet check valve 58 is a one-way valve
positioned proximate to or within the inlet end 34 of the HWG 32
and/or the outlet 27 of the first reservoir 26. The inlet check
valve 58 and any other check valves described herein may be any
type of one-way valve, such as a silicone flapper, a ball-type
valve, a diaphragm-type valve, a duckbill valve, an in-line valve,
a stop-check valve, a lift-check valve or the like.
[0049] As briefly noted above, when liquid is poured into or is
present in the first reservoir 26 and the HWG 32 is not activated
or energized (e.g., pulsed), liquid travels into the HWG 32 and at
least partially into the riser tube 56 until an equilibrium level
of the liquid is achieved. In some embodiments, such as where
second reservoir 40 is a tube directly connected to an outlet and
HWG 32, the liquid would partially enter second reservoir 40. In
other words, the height of liquid proximate the inlet end 34 of the
HWG 32 is generally equal to the height of liquid proximate the
outlet end 36 of the HWG 32. Shortly after the HWG 32 is activated
or energized, a temperature of at least the liquid in the HWG 32
begins to rise. Eventually, the liquid begins to boil and
experiences or exhibits a phase change from liquid to gas, which
increases pressure within the HWG 32. A level or height of a top of
the first reservoir 26 could be lower than a level or height of an
entry point to the second reservoir 40 so that liquid will not flow
into the second reservoir 40 prior to activation of the HWG 32.
[0050] Pressure created from the gas attempts to push liquid out of
the HWG 32. Due to the inlet check valve 58 preventing liquid
within the HWG 32 from entering the first reservoir 26, the riser
tube 56 and/or the second reservoir 40 offers the least resistance
to the rising liquid. Therefore, the pressure pushes at least some
liquid out of the HWG 32 through the outlet end 36, upwardly
through the riser tube 56 and/or second reservoir 40. In an
unpressurized mode, the heated fluid exits appliance 10 to interact
with an infusible material. During operation in the pressurized
mode (i.e, the appliance outlet is restricted such that the HWG 32
generates a greater flow than can be accommodated), internal
pressure is equalized between the first and second (described
further below) so that there is roughly equal pressure on the
upstream side and downstream sides of the HWG 32. Actuation or
pulsing of the HWG 32 continues and/or repeats until all or
substantially all of the liquid in the system is displaced from the
first reservoir 26, as described below.
[0051] In one embodiment, a discharge port 42 is preferably formed
in and extends at least slightly outwardly from a lower portion of
the second reservoir 40. The discharge port 42 may include one or
more relatively small or narrow internal passageway(s). In the
unpressurized mode, the discharge port 42 is open to ambient
pressure and, therefore, pressure buildup in appliance 10 is able
to escape through discharge port 42 relatively easily so that the
system is maintained substantially at ambient conditions. At least
a portion of a bottom wall of the second reservoir 40 could be
slanted or sloped to direct liquid toward the discharge port 42. A
lower tip of the discharge port 42 can be sharp or pointed. Liquid
may exit the discharge port 42 at an angle with respect to a
longitudinal axis of the discharge port 42, which is preferably
generally, if not exactly, parallel to the longitudinal axis A of
the housing 12. In particular, liquid may exit the discharge port
42 at an angle between approximately thirty and ninety degrees
(30.degree.-90.degree.) with respect to the longitudinal axis A of
the housing 12. However, liquid may exit the discharge port 42 in a
manner that is parallel to the longitudinal axis A of the housing
12. Other geometric arrangements would also be suitable. In another
embodiment, outlet port 42 may resemble a more conventional
showerhead of an ADC for use with loose infusible material.
[0052] Referring again to FIG. 2A, a fluid path preferably fluidly
connects the second reservoir 40 to the first reservoir 26 so as to
bypass the HWG 32. This arrangement forms a looped system for fluid
flow. The fluid path could be a conduit 50. First reservoir 26
could also be a conduit so that the fluid path from the second
reservoir to the first reservoir is the opening at the juncture of
first and second reservoirs. In the embodiment where first
reservoir 26 is a holding tank of sorts and conduit 50 serves as
the fluid path to loop the second reservoir to the first reservoir,
at least a portion of the conduit 50 can be at a level or height
that is higher than an upper or top portion of both the first and
second reservoirs 26, 40. The conduit 50 may include a uniform
interior diameter, or the conduit 50 may include a portion 52
(referred to herein as "reduction 52") having a reduced
cross-sectional area to reduce the amount of fluid (liquid or
steam) flowing through the conduit 50. The reduction 52 may extend
inwardly into an interior passageway of the conduit 50, or the
reduction 52 may simply be a relatively small opening at an upper
or top portion of the second reservoir 40. The reduction 52 can be
used to allow the second reservoir 40 to dissipate pressure to the
first reservoir 26 at a slower rate than presented by the HWG which
can impact the flow rate through the discharge port 42. In other
words, the reduction 52 could optionally be used to retard the
timing of a pressure wave movement through the kitchen appliance
10. Reduction 52 could provide an adjustability to further restrict
or release pressure traveling from the second reservoir to the
first reservoir. An adjustable reduction 52 might automatically or
manually vary the amount of restriction based on temperature, flow,
pressure, or user preferences.
[0053] In the pressurized mode of operation, the kitchen appliance
10 includes or works in combination with a container 54 that at
least partially encloses the foodstuff used to prepare the
beverage. The container 54 may include a generally rigid body 54a
and a cap or foil top 54b removable therefrom. The container 54 may
be a conventional K-CUP.RTM., a rigid pod, or any other structure
that is capable of holding or storing foodstuff. The container 54
is preferably removably insertable into the drawer 16. When the
container 54 is properly inserted into the drawer 16 and the drawer
16 is properly attached to the housing 12, an interior of the
container 54 is preferably fluidly connected to the discharge port
42 of the second reservoir 40. More specifically, the discharge
port 42 may be at least partially inserted into the container 54,
such that a tip or distal end of the discharge port 42 pierces or
is otherwise inserted into the cap 54b of the container 54. The
container restricts the flow through the discharge port 42 in a
manner that causes appliance 10 to operate in a pressurized
mode.
[0054] Prior to being inserted into the housing 12, the container
54 may be air-tight such that the foodstuff therein is completely
surrounded by the body 54a and the cap 54b. However, once the
container 54 is properly inserted into the drawer 16 and the drawer
16 is properly inserted into the housing 12, at least two
spaced-apart holes are preferably formed or present in the
container 54. A first hole 43 exists by or at the discharge port 42
piercing or being inserted into the cap 54b. Thus the first hole 43
is preferably formed in an upper end of the container 54. The first
hole 43 can be formed by moving the container 54 with respect to
the generally stationary discharge port 42. However, the first hole
43 may be formed by moving the discharge port 42 with respect to
the container 54, which may be held stationary. A width or diameter
of the first hole 43 is preferably approximately the same as that
of the discharge port 42 to provide a tight fit between the first
hole 43 and the discharge port 42. A second hole 45 is present or
formed in the body 54a, as described in detail below. The second
hole 35 is preferably formed or located in or near a lower end of
the container 54 and vertically below a foodstuff within the
container 54. The second hole 45 can be formed during and/or after
the container 54 is properly inserted into the drawer 16.
Nevertheless, the foodstuff in the container 54 acts as a
restriction on the discharge port 42.
[0055] The presence of the restriction at the outlet means the
appliance operates in a pressurized mode. Namely, when the
container 54 is present as a restriction on the discharge port 42,
the first reservoir 26, the HWG 32, the second reservoir 40, the
fluid path/conduit 50 and the container 54 preferably form at least
a generally closed system. At least a portion of the HWG 32, such
as a portion of the passageway 38, is preferably the lowest portion
of the system. At least a portion of the conduit 50 or first
reservoir 26 can be the highest portion of the system.
[0056] With the discharge port 42 at least partially restricted,
the system is configured to achieve and maintain an internal
pressure that is greater than atmospheric pressure. In particular,
upon activating or energizing the HWG 32, a temperature of at least
a portion of the liquid within the system begins to increase. This,
in turn, increases the internal pressure within the system. In
other words, with a constant capacity volume, increasing the
temperature of the system increases the pressure of the system. The
discharge port 42, although at least partially restricted at
ambient pressures, is the path of least resistance and only outlet
path. The aforementioned phase change in the HWG effectuates
movement of liquid in the HWG 32 (under pressure) to the second
reservoir 40, through the discharge port 42 and into the container
54 to prepare a beverage.
[0057] As the HWG 32 continues to heat and move fluid from the
passageway 38 of the HWG 32 into the second reservoir 40, heated
fluid under pressure is directed toward and into the discharge port
42. The heated fluid preferably flows under pressure through the
discharge port 42 and into the container 54 to contact the
foodstuff therein. At the initial wetting of the foodstuff within
the container 54, a flow restriction through the container 54 is
relatively low. However, as the foodstuff within the container 54
becomes increasingly saturated, the flow restriction of the
foodstuff increases and slows the flow of liquid through the
discharge port 42. As a result, the flow rate through the container
54 is less than the HWG 32 initially supplies. Pressure within the
appliance 10, including second reservoir 40, increases further.
[0058] When a pressure level within the second reservoir 40 begins
to increase, at least some of the fluid (i.e., liquid or steam)
travels back to the first reservoir 26 via a fluid path such as an
opening between the two reservoirs or the conduit 50. Thus, any
pressure differential between the second reservoir 40 and the first
reservoir 26 is reduced or equalized. Pressure equalization within
the first and second reservoirs 26, 40 occurs by circulating or
"recycling" fluid back to the beginning of the system. The average
pressure within the entire system is increased.
[0059] When the first and second reservoirs 26, 40 are maintained
at a generally equal internal pressure, liquid within the first
reservoir 26 is able to flow through the inlet check valve 58 and
into the HWG 32. In some embodiments of appliance 10, fluid
entering the HWG 32 is at a higher temperature than the liquid that
originally entered the HWG 32 at the beginning of the operating
cycle due to the "recycling" of the fluid. As such, the fluid is
converted to gas more quickly in the HWG 32. This can increase the
flow rate to the second reservoir 40. This cycle of pressure
increase and fluid flow is continued within the system and
eventually forces substantially all fluid under pressure through
the container 54 and into the vessel 15. Although the first and
second reservoirs 26, 40 are preferably maintained at approximately
the same internal pressure throughout the pressurized mode, the
internal pressure is preferably higher than ambient pressure and
acts as a motivating force to move heated liquid in the second
reservoir 40 through/over the restriction of the foodstuff in the
container 54 and into the vessel 15. Without pressure equalization
between the first and second reservoirs 26, 40, as would be absent
in a conventional ADC, the inlet check valve 58 would fail to open
until HWG 32 "boils dry" and deactivates or pressure on the
upstream side of HWG 32 is otherwise dissipated. A failure to
refill the HWG 32 during a brew cycle is known as "stalling" the
brew or heat cycle. Backpressure, as created by the container 54,
would stall a conventional ADC. ADC stalling is explained further
below.
[0060] As shown in FIG. 2A, a pressure relief valve 44 and/or a
separate vacuum release valve 46 may be positioned in or near a top
wall of the second reservoir 40. The valves 44, 46 may be of a
spring-loaded, umbrella type, or the like. The pressure relief
valve 44 is preferably biased closed and preferably opens when a
pressure within the second reservoir 40 reaches a predetermined
value. The pressure relief valve 44 can prevent over-pressurization
of the discharge port 42. The vacuum release valve 46 is preferably
biased closed and preferably opens if and when a vacuum is created
inside the second reservoir 40 or when the internal pressure drops
below atmospheric, as described in detail below. A discharge check
valve (not shown, but see discharge check valve 266 described below
and shown in FIG. 3) may be positioned in the second reservoir 40
proximate the discharge port 42.
[0061] During normal pulsing caused by the HWG 32, heated fluid is
displaced from the closed system (e.g., through the container 54
and into the vessel 15), which creates a void that generates a
negative pressure. A vacuum may be created within the second
reservoir 40 when gas therein begins to cool or is otherwise
converted to liquid. The negative pressure or vacuum can be
relieved through the discharge port 42 and/or the vacuum release
valve 46. It is important to prevent negative pressure from
reaching the discharge port 42 because negative pressure may pull
foodstuff from the container 54 upwardly into the second reservoir
40 through the discharge port 42. The vacuum release valve 46 is
preferably closed when a pressure within the second reservoir 40 is
positive (i.e., equal to or greater than atmospheric). The vacuum
release valve 46 may be positioned wherever gas condenses most
easily and/or often. For example, the vacuum release valve 46 may
be positioned near the HWG 32 where gas is initially created, or
near the discharge port 42 wherein the vacuum is undesirable.
[0062] In operation, liquid is preferably initially introduced into
the first reservoir 26, and flows into the HWG 32 and possibly into
a portion of the riser tube 56 due to gravity. Liquid preferably
stops flowing when equilibrium is reached, such that a height of
liquid in the first reservoir 26 is at least generally if not
exactly equal to a height of liquid in the riser tube 56 and/or a
downstream side of the HWG 32. After the HWG 32 is activated, at
least some liquid within the system preferably is heated and
transformed into gas. Gas and liquid eventually flow into the
second reservoir 40. Liquid continues to flow through the discharge
port 42 and into the container 54. At a certain point of saturation
of the foodstuff in the container 54, fluid within the second
reservoir 40 may flow through to the first reservoir 26 while
bypassing the HWG 32, thereby creating a loop to recycle fluid. The
resulting pressure equalization pushes more liquid from the first
reservoir 26 into the HWG 32 or otherwise equalizes pressure so
that inlet check valve 58 can open. Thus, fluid within the system
travels in a generally circular path until the end of an operating
cycle at which point any back-pressure caused by the saturated
foodstuff is overcome by the increased pressure within the system.
Eventually, a combination of fluid and foodstuff in the container
54 flows into the vessel 15 for consumption by the user. Once the
desired amount of a combination of liquid infused by the foodstuff
flows into the vessel 15, the HWG 32 is preferably automatically
deactivated (e.g., shuts-off) and the operating cycle is
complete.
[0063] In a conventional ADC the internal pressure is not equalized
on the upstream and downstream sides of the HWG 32. Even relatively
low back-pressure on the downstream fluid path from the HWG can
cause the HWG to stall, as noted above. During a "stall" of the
HWG, pressure in the HWG exceeds the pressure upstream of an inlet
check valve such that the check valve opening is delayed. The delay
causes the HWG to become hotter than desired. When the pressure is
finally dispelled and liquid beings to flow into the HWG, the
liquid therein flashes into gas. The increased pressure associated
with the burst of gas prematurely closes the inlet check valve
before the liquid properly fills the HWG. This slow cycle will
repeat until all of the liquid is largely vaporized out of the
system. The container of the subject disclosure causes a
backpressure that would stall an ADC. It is the novel configuration
of the subject kitchen appliance 10 that permits backpressure
without stalling the HWG 32.
[0064] A preferred method of operating the kitchen appliance 10 in
the pressurized mode to prepare a beverage includes placing a
container 54 within the drawer 16 and properly attaching and/or
inserting the drawer 16 into the housing 12. Container 54 may
include a top hole or a first hole 43 is created in the container
54 when the discharge port 42 pierces the cap 54a and extends into
the container 54. A second hole 45 may exist or is created in the
body 54b of the container 54 preferably when the container 54 is
inserted into at least a portion of the drawer 16. A flow path is
thereby created through the container 54 from the first hole 43 to
the second hole 45. The first reservoir 26 is at least partially
filled with liquid, which then flows into the HWG 32. When the HWG
32 is activated, an internal pressure of the system and a
temperature of the liquid is increased. Eventually, gas is produced
which moves heated liquid under pressure into and through the
second reservoir 40 to the discharge port 42 and into the container
54. As fluid (i.e., liquid and gas) enters the second reservoir 40,
a labyrinth path (not shown) may be used to separate the liquid and
gas. As the foodstuff within the container 54 becomes saturated, a
back-pressure is increased in the second reservoir 40. The
back-pressure is overcome by continuing to operate the HWG 32 such
that the internal pressure of the system is increased to a level
above the back-pressure. At this point, hot liquid is forced under
pressure through the container 54 and into the vessel 15 to be
consumed by the user.
[0065] FIG. 2B illustrates a modified embodiment of the second
reservoir 40' of the present disclosure. The reference numerals of
the modified embodiment are distinguishable from those of the
previously-described embodiment by a prime symbol ('), but
otherwise indicate the same elements as indicated in the first
embodiment, except as otherwise specified. While certain like
reference numerals may be shown in FIG. 2B, the description of
certain similarities between the embodiments may be omitted herein
for the sake of brevity and convenience, and, therefore, is not
limiting
[0066] The modified embodiment of the second reservoir 40' includes
an additional portion or extension 41' that preferably extends
downwardly below the bottom wall of the second reservoir 40'. The
extension 41' allows the second reservoir 40' to hold or otherwise
store and increased amount of liquid without increasing the height
of the housing 12. However, if the discharge port 42' is not
properly positioned (or if the discharge port 42' cannot be
properly positioned because of other design constrains), liquid
within the extension 41' may pool therein without moving toward the
discharge port 42' to eventually exit the system.
[0067] Near the end of an operating cycle, the HWG 32' may struggle
to motivate heated liquid into the second reservoir 40'. As a
result, the HWG 32' will generate additional gas (i.e., steam). The
gas generation at the end of an operating cycle can be greater than
the pressure relief valve 44' can evacuate. If it is, the second
reservoir 40' is further pressurized for a relatively short amount
of time. During the short duration, the extra pressure will push
any heated liquid within the second reservoir 40' above the
discharge port 42' through the container 54'. Further, the steam
moving through the container 54' pushes liquid out of container 54'
so that dripping from the container 54' after a brew cycle can be
minimized.
[0068] To accelerate liquid evacuation from the second reservoir
40' and/or remove pooling liquid from within the extension 41', a
sump tube 48' may be positioned therein to allow heated liquid to
move from a lower portion of the extension 41' of the second
reservoir 40' through the discharge port 42'. In particular, it is
preferred that the sump tube 48' ensures that the second reservoir
40' empties any heated liquid therein between operating cycles
and/or at the end of any operating cycle. The sump tube 48' may be
a silicone tube and preferably includes a first or inlet end 48a'
and a second or outlet end 48b'. The outlet end 48b' of the sump
tube 48' can be fluidly connected to the discharge port 42'. The
pressure in the second reservoir 40' at the end of an operating
cycle pushes the fluid up and through the sump tube 48'.
[0069] FIG. 3 illustrates another preferred embodiment of the
kitchen appliance 210. The reference numerals of the present
embodiment are distinguishable from those of the earlier embodiment
by a factor of two-hundred (200), but otherwise indicate the same
elements as indicated above, except as otherwise specified. The
kitchen appliance 210 of the present embodiment is substantially
similar to that of the earlier embodiment. While certain like
reference numerals may be shown in FIG. 3, the description of
certain similarities between the embodiments may be omitted herein
for the sake of brevity and convenience, and, therefore, is not
limiting.
[0070] A distinguishing feature of the present embodiment is the
inclusion of one or more additional reservoirs fluidly connected to
the first reservoir 226. For instance, a third reservoir 260 could
include an outlet 261 formed in a lower portion of thereof, and at
least a portion of a bottom wall of the third reservoir 260 may be
slanted or sloped to direct liquid toward the outlet 261. A filter
(not shown) may be positioned proximate the outlet 261. An upper
end of the third reservoir 260 may be open and/or the cover (not
shown) of the housing (not shown) is preferably not air-tight in
the closed position, such that the third reservoir 260 is
maintained at atmospheric pressure at all times (e.g., during a
pressurized brew or heat cycle). The outlet 261 of the third
reservoir 260 is preferably fluidly connected to the first
reservoir 226.
[0071] In the present embodiment, at least a portion of the third
reservoir 260 is at a similar vertical height as the first
reservoir 226, while at least another portion of the first
reservoir 226 is positioned at a height that is vertically below
the third reservoir 260. More specifically, a main body of the
first reservoir 226 is preferably laterally off-set from the third
reservoir 260, such that a water level in both the main body of the
first reservoir 226 and the third reservoir 260 can be generally
equal. However, a lower portion of the first reservoir 226 may be
piping or tubing that extends at a level which is lower than the
third reservoir 260 and fluidly connects the third reservoir 260
with the HWG 232 and the main body of the first reservoir 226. For
example, the lower portion may be a T-connection that fluidly
connects the third reservoir 260 with the HWG 232 and the main body
of the first reservoir 226.
[0072] Fluid within the first and second reservoirs 226, 240 is
preferably not able to enter the third reservoir 260. In
particular, a primary check valve 262 is preferably positioned
between the first reservoir 226 and the third reservoir 260. The
primary check valve 262 is preferably positioned within one leg of
the T-connection, but may be positioned in another portion of the
first reservoir 226 or in a portion of the third reservoir 260. The
primary check valve 262 is a one-way valve that prevents fluid in
the first reservoir 226 and the HWG 232 from entering the third
reservoir 260, but allows fluid to flow freely from the third
reservoir 260 into HWG 232 and/or the first reservoir 226. The
primary check valve 262 also preferably prevents pressure from
being released from the system and into the third reservoir 260.
The primary check valve 262 is open when liquid within the third
reservoir 260 is drawn or drained into the HWG 232 and/or the first
reservoir 226. The primary check valve 262 is closed when the HWG
232 and/or the first reservoir 226 is sufficiently filled with
liquid and/or a pressure within the system is greater than a
pressure within the third reservoir 260. A second pressure relief
valve 244' and/or a second vacuum release valve 246' may be formed
in the first reservoir 226 to selectively reduce a pressure load
and relieve a vacuum, respectively, as described in detail
above.
[0073] An optional outlet check valve 264 is preferably positioned
in or between the HWG 232 and the second reservoir 240. The outlet
check valve 264 is a one-way valve and prevents liquid in the
second reservoir 240 from entering the HWG 232. The outlet check
valve 264 is preferably open when the HWG 232 is pumping heated
liquid into the riser tube 256 and/or the second reservoir 240. The
outlet check valve 264 is preferably closed when heated liquid is
not being forced out of the HWG 232 and/or when a pressure within
the second reservoir 240 is greater than a pressure within the HWG
232. In other words, the outlet check valve 264 prevents a vacuum
created by the eventual phase change of gas (e.g., steam) to liquid
(e.g., water) in the HWG 232 from drawing liquid in the riser tube
256 back into the HWG 232.
[0074] A discharge check valve 266 is preferably positioned in the
second reservoir 240 proximate the discharge port 242. The
discharge check valve 266 is a one-way valve and prevents liquid
and/or foodstuff in the container 254 from entering the second
reservoir 240. The discharge check valve 266 is preferably open
when liquid is flowing from the second reservoir 240 into the
container 254 and/or when a pressure within the second reservoir
240 is greater than a pressure within the container 254. The
discharge check valve 266 is preferably closed when a pressure
within the second reservoir 240 is less than a pressure within the
container 254, such as when the container 254 creates a relatively
high back-pressure (i.e., a vacuum). The reduction 252 facilitates
the first reservoir 226 in holding a vacuum after the HWG 232 has
begun another pulse, which allows the first reservoir 226 to fill
from the third reservoir 260 as efficiently as possible.
[0075] In operation with a container restricting the discharge
port, the second reservoir 240 fills with hot liquid, and then the
conduit 250 will fill with hot liquid and/or gas. When liquid
reaches the reduction 252, a larger pressure differential between
the second reservoir 240 and the first reservoir 226 is created
than during normal operation. This larger pressure differential
causes the inlet check valve 258, which may be positioned within
the T-connection of the first reservoir 226, to remain closed and
cause a stalled condition of the HWG 232. As a result, the HWG 232
generates greater volumes of gas and increases the internal
pressure of the second reservoir 240. The higher pressure in the
second reservoir 240 overcomes the load of the restricted container
254 and empties the conduit 250. The pressure differential then
equalizes between the second reservoir 240 and the first reservoir
226, which allows water to enter the HWG 232. Since the pressure
changes in the first reservoir 226 lags or trails the pressure in
the second reservoir 240, the first reservoir 226 will be at a
higher pressure and force more liquid into the HWG 232, which will
act to terminate any stall event and return the kitchen appliance
210 to normal pumping operation.
[0076] FIGS. 4-9D illustrates another embodiment of the kitchen
appliance 310. The reference numerals of the present embodiment are
distinguishable from those of the earlier embodiment by a factor of
three-hundred (300), but otherwise indicate the same elements as
indicated in the previous embodiments, except as otherwise
specified. The kitchen appliance 310 of the present embodiment is
substantially similar to that of the earlier embodiments. While
certain like reference numerals may be shown in FIGS. 4-9D, the
description of certain similarities between the embodiments may be
omitted herein for the sake of brevity and convenience, and,
therefore, is not limiting.
[0077] Referring to FIGS. 4 and 5, the third reservoir 360 is
preferably positioned directly above and/or partially within the
first reservoir 326. Similar to the previous embodiment, the third
reservoir 360 is preferably maintained at atmospheric pressure.
Thus, even in the pressurized mode, a lid 324a permits air to pass
into the third reservoir 360 when in a closed position. Lid 324a
and top housing 324b form the top surfaces 324 of housing 312. When
lid 324a is in an open position, an interior of the third reservoir
360 is preferably exposed to the external environment.
[0078] As shown in FIG. 6, a sump tube 348 preferably includes an
discharge check valve 349 therein. The discharge check valve 349
preferably prevents liquid from flowing from sump tube 348 back
into second reservoir 340. In particular, the discharge check valve
349 is preferably opened when an internal pressure within the
second reservoir 340 is sufficient to push fluid through sump tube
348. The discharge check valve 349 is preferably closed when the
internal pressure within the second reservoir 340 is relatively low
and/or insufficient to motivate fluid through sump tube 348. The
kitchen appliance 310 is not limited to the inclusion of the
discharge check valve 349, which may be omitted.
[0079] Referring to FIGS. 5 and 7-9D, the drawer 316 of the kitchen
appliance 310 preferably includes a basket 368 having a filter 368a
in a bottom wall thereof. The basket 368 may receive foodstuff
therein, such as loose coffee grounds, a soft "pod" or a tea bag,
for example. To prepare a beverage without using the container 354
(i.e., to run a non-pressurized brew or heat cycle), liquid from
the discharge port 342 may flow over and/or through the foodstuff
placed directly into the basket 368, through the filter 368a and
into the vessel (not shown) for consumption by the user.
[0080] To prepare a beverage using a container 354 or otherwise
operate the kitchen appliance 310 in the pressurized mode, a
combination of a support fork 370, a cartridge holder 372, the
basket 368 and the handle 318 are preferably used. As shown in
FIGS. 7-9D, the cartridge holder 372 is preferably sized, shaped
and/or configured to receive the container 354 therein. The
cartridge holder 372 is preferably at least slightly larger than
the container 354, such that the cartridge holder 372 generally
surrounds the entire container 354 when the container 354 is
properly placed therein. The basket 368 is preferably sized, shaped
and/or configured to receive the cartridge holder 372. The basket
368 is preferably at least slightly larger than the cartridge
holder 372, such that the basket 368 generally surrounds the entire
cartridge holder 372 when the cartridge holder 372 is properly
placed therein.
[0081] The handle 318 preferably assists in inserting or removing
the basket 368 from the housing 312, but the handle 318 may provide
additional functionality as described in detail below. As shown in
FIGS. 7 and 8, the handle 318 is preferably pivotally attached to
at least a portion of the basket 368. More specifically, as shown
in FIG. 5, at least one and preferably two spaced-apart pivot pins
318a extend outwardly from a portion of the handle 318 and are
received in opposing slots 368b in the basket 368. The
complementary engagement between the pivot pins 318a and the slots
368b permit the handle 318 to move between a level or horizontal
position (see FIG. 7) and an angled or upward position (see FIG.
8). In the horizontal position, the handle 318 is preferably level
and the basket 368 can be inserted into and removed from the
housing 312. In the upward position, the discharge port 342
preferably pierces the lid 354b of the container 354 to create the
first hole 343. Additional description of the pivoting movement of
the handle 318 and structure that permits and/or facilitates such
movement is described in detail below.
[0082] The support fork 370 is preferably pivotally, slidably
and/or removably attached to at least a portion of the handle 318.
More specifically, as shown in FIG. 5, at least one and preferably
two spaced-apart pivot pins 370a extend outwardly form a portion of
the support fork 370 and are received in opposing slots 318b in the
handle 318. The combination of the pivot pins 370a and the slots
318b allow the support fork 370 to be removed from, slide with
respect to, and pivot upwardly with respect to the handle 318 to
allow the container 354 to be more easily inserted into and/or
removed from the cartridge holder 372. The support fork 370 is
preferably separated from the handle 318 and removed from the
basket 368 before operating the kitchen appliance 10 in the
non-pressurized mode (e.g., to brew loose coffee grounds, such as
done in an ADC).
[0083] Referring to FIGS. 5, 7 and 8, to pivot the support fork 370
upwardly with respect to the handle 318, a thumb tab 371 at one end
of the support fork 370 is preferably pressed downwardly to pivot
an opposing end of the support fork 370 upwardly. Thus, the support
fork 370 may be pivoted with respect to the handle 318 to allow the
container 354 to be more easily removed from the cartridge holder
372 and/or the drawer 316 without requiring the user to reach into
the basket 368. As shown in FIGS. 7 and 8, a locator tab 375
preferably prevents the support fork 370 from inadvertently moving
with respect to the handle 318. The locator tab 375 preferably
extends downwardly from a bottom surface of the support fork 370,
and is preferably received in a complementary groove in the handle
318. The locator tab 375 is removable from the groove, so as to
slide the support fork 370 with respect to the handle 318, by
depressing the thumb tab 371 to raise the locator tab 375 out of
the groove.
[0084] The cartridge holder 372 is preferably pivotally attached to
at least a portion of the support fork 370. More specifically, as
shown in FIG. 5, at least one and preferably two spaced-apart pivot
pins 372a extend radially outwardly from a portion of the cartridge
holder 372 and are received in opposing slots 370b of the support
fork 370. As shown in FIGS. 7-9D, the cartridge holder 372
preferably includes a first upper end 372b and an opposing second
lower end 372c. The first end 372b is preferably completely open,
and the second end 372c preferably has an opening 372d with a
smaller cross-sectional area than the opening of the first end
372b. The container 354 is preferably inserted into and removed
from the cartridge holder 372 through the first end 372b thereof.
During operation of the pressurized mode, the first end 372b of the
cartridge holder 372 is preferably generally coplanar with an upper
end of the basket 368.
[0085] The cartridge holder 372 preferably includes a blade door
373 with a blade 374. The blade door 373 is preferably pivotally
attached to the cartridge holder 372 between a first or radially
inward position (see FIGS. 9A-9C) and a second or radially outward
position (see FIGS. 7, 8 and 9D). The blade door 373 is preferably
biased in the first position by a biasing member (not shown)
proximate an upper end of the blade door 373. In the second
position, the blade door 373 preferably generally closes a
complementary opening 372b in a sidewall of the cartridge holder
373. At least a portion of the blade 374 preferably extends
radially inwardly from an interior surface the blade door 373. The
blade 374 preferably includes a sharp tip 374a at an upper end
thereof. The sharp tip 374a is preferably spaced radially inwardly
from a remainder of the blade door 373, and/or an opening may be
formed in the blade door 374 proximate the sharp tip 374a of the
blade 374. Such a configuration improves a cutting action of the
blade 374, as understood by those skilled in the art.
[0086] As shown in FIGS. 9A-9D, the blade 374 preferably pierces a
portion of a sidewall and/or a bottom wall of the body 354a of the
container 354 to create the second hole 345. In particular, prior
to operating the kitchen appliance 310 in the pressurized mode, a
lower end of the container 354 is preferably inserted into the
first end 372b of the cartridge holder 372 (see FIG. 9A). The
container 354 is preferably moved downwardly within the cartridge
holder 372. As shown in FIG. 9A, an interior surface of an upper
end of the blade door 373 preferably complements or conforms to a
lower portion of the container 354 when the container 354 is first
inserted into the cartridge holder 372.
[0087] As shown in FIG. 9B, after moving the container 354 a
predetermined distance downwardly with respect to the cartridge
holder 372, a portion of the container 354 preferably contacts at
least a portion of the blade door 373. As the container 354
continues to move downwardly, the downward force on the container
354 begins to overcome the biasing force on the blade door 373, so
that the blade door 373 begins to pivot radially outwardly
(counterclockwise when viewed in FIG. 9B) toward the sidewall of
the cartridge holder 372. As the container 354 continues to move
downwardly with respect to the cartridge holder 372, the sharp tip
374a of the blade 374 preferably contacts at least a bottom wall of
the body 354a of the container 354. Further downward movement of
the container 354 causes the blade 374 to pierce the bottom wall of
the body 354a. The blade 374 is preferably spaced a sufficient
distance radially inwardly from the blade door 373 such that a user
cannot insert the container 354 into the cartridge holder 372
without at least a portion of the bottom wall thereof contacting
the sharp tip 374a of the blade 374.
[0088] As shown in FIG. 9C, as the container 354 continues to move
downwardly with respect to the cartridge holder 372, the blade 374
continues to penetrate further into the bottom wall of the
container 354. Eventually, the blade 374 preferably extends through
the cavity of the container 354 and pierces at least a portion of
the sidewall of the container 354. Essentially, as the container
354 is moved downwardly, the blade 374 creates a hole or cuts a
portion of the container 354 from the bottom wall and/or side wall
thereof. These containers are typically disposable. It should be
noted that reusable containers may come with preexisting inlet and
outlet holes so that piercing/cutting the container 354 is not
needed.
[0089] As shown in FIG. 9D, when the container 354 is pushed fully
into the cartridge holder 372, the blade 374 will have passed
completely through the container 354, thereby forming the second
hole 345. When the second hole 345 is fully formed, the blade door
373 will be moved to the second position. It is preferred that the
second hole 345 is created prior to the first hole 343. In other
words, it is preferred that the container 354 is properly inserted
into the cartridge holder 372 prior to the discharge port 342 being
inserted into the lid 354b of the container 354.
[0090] To create the first hole 343, the drawer 316 is preferably
initially inserted into the housing 312 with the handle 318, the
fork 370 and the cartridge holder 372 being in the position and/or
configuration shown in FIG. 7. In other words, it is preferred that
the handle 318 is in the level or the horizontal position when the
drawer 316 is initially inserted into the housing 312. To
effectuate movement of the handle 318 from the horizontal position
(see FIG. 7) to the upward position (see FIG. 8) to create the
first hole 343, the drawer 316 preferably includes a latch pawl 376
and a basing member 378. The latch pawl 376 can have a generally
eccentric or circular shape and is pivotally attached to a portion
of the basket 368. The biasing member 378 is preferably an
over-the-center spring. The latch pawl 376 preferably amplifies
vertical movement of the handle 318 by rotating in close proximity
to a portion of the handle 318.
[0091] In particular, a latch tab 318c preferably extends radially
inwardly from a portion of the handle 318. The latch pawl 376
preferably includes a projection 376a and a groove 376b adjacent
thereto. When the handle 318 is in the horizontal position (FIG.
7), the projection 376a is preferably positioned beneath the latch
pawl 376 and the biasing member 378 preferably causes the latch
pawl 376 to exert an upward force on the handle 318. When the
handle 318 is moved from the horizontal (FIG. 7) to the downward
position (FIG. 8), the latch pawl 376 preferably rotates such that
the latch tab 318c of the handle 318 is positioned within the
groove 376b of the latch pawl 376. When the handle 318 is in the
downward position (FIG. 8), the latch tab 318c is preferably
positioned within the groove 376b of the latch pawl 376 and the
biasing member 378 preferably causes the latch pawl 376 to exert a
downward force on the handle 318. The combination of the latch pawl
376 and the biasing member 378 help to maintain the handle 318 in
the desired position and provide sufficient force to the container
354 so that the discharge port 342 pierces the lid 354b of the
container 354. As shown in FIG. 8, a seal 382 may at least
partially or completely surround the discharge port 342, which
preferably prevents leaking when the discharge port 342 pierces the
lid 354b of the container 354 and liquid flows therethrough. The
container may be held against the seal by spring force as a means
of compensating for assembly tolerances or weekly sealed
containers.
[0092] FIGS. 10-15B illustrates another embodiment of the kitchen
appliance 410. The reference numerals of the present embodiment are
distinguishable from those of the earlier embodiment by a factor of
four-hundred (400). The kitchen appliance 410 of the present
embodiment is substantially similar to that of the previous
embodiments. While certain like reference numerals may be shown in
FIGS. 10-15B, the description of certain similarities between the
embodiments may be omitted herein for the sake of brevity and
convenience, and, therefore, is not limiting.
[0093] Referring to FIGS. 10 and 11, the housing 412 preferably
includes the on/off button 486 and a display 488. The display 488
is preferably a liquid crystal display (LCD) capable of displaying
and cycling through at least three separate icons for small, medium
and large sizes of the vessel that receives the prepared beverage.
In operation, a user preferably chooses a vessel size on the
display 488 and then presses the on/off button 486 to initiate an
operating mode or cycle. Alternatively, the user can simply press
the on/off button 486 to brew the same vessel size as the last
operating mode or cycle. It is preferred that the on/off button 486
can be pressed at any time to cancel the operating mode or
cycle.
[0094] As shown in FIGS. 10-13, at least one fourth reservoir 480
is selectively removable from housing 412. The fourth reservoir 480
may be referred to as a secondary cold water ambient reservoir
because liquid within the fourth reservoir 480 is preferably
maintained at atmospheric pressure, regardless of whether the
kitchen appliance 410 is operated in the pressurized or
non-pressured mode. As shown in FIGS. 10-12, the fourth reservoir
480 may be removably attachable to a rear side of the housing 412.
A second recess 414a on a rear side of the housing 412 is
preferably sized, shaped and or configured to complementarily
receive the fourth reservoir 480. The fourth reservoir 480
preferably allows a user to prepare a larger quantity of the
beverage without having to manually refill the third reservoir 460
with liquid.
[0095] The fourth reservoir 480 preferably includes an outlet 481
formed in a lower portion of thereof, and at least a portion of a
bottom wall of the fourth reservoir 480 may be slanted or sloped to
direct liquid toward the outlet 481. The outlet 481 of the fourth
reservoir 460 is fluidly connected to the third reservoir 460 in a
manner to transmit fluid to the third reservoir but not vice versa.
While it is preferred that the fourth reservoir 480 is a generally
closed container that is separable from the housing 412, the fourth
reservoir 480 is preferably not air-tight, such that the fourth
reservoir 480 is maintained at atmospheric pressure. At least one
optional liquid level sensor, such as a magnetic float switch (not
shown), may be located in, on, and/or near the fourth reservoir
480. The liquid level sensor would be preferably operatively
connected to and/or in communication with a printed circuit board
(PCB) (not shown) of the kitchen appliance 410.
[0096] As shown in FIG. 13, a pump 484 is preferably positioned
between and/or operatively connects the fourth reservoir 480 and
the third reservoir 460. A fill or riser tube 494 preferably
fluidly connects the pump 484 to the third reservoir 460. The pump
484 is not limited to being a certain type of pump, as the pump 484
may be a positive displacement pump, a water pump or an air pump,
for example. The pump 484 preferably forces liquid from the outlet
481 of the fourth reservoir 480 into the third reservoir 460.
Operation of the pump 484 can be automatic or controlled by a user
through selective manipulation of the display 488 and/or the on/off
button 486. The pump 484 can dispense or pump a user-chosen volume
of liquid (e.g., small, medium or large) as determined by a
time-based algorithm or other mechanism. The brew or heat cycle is
then activated to brew/heat the entirety of the fluid in the third
reservoir 460. Alternatively, a capacitance sensor (not shown)
preferably located inside the housing 412, such as in the fill tube
494, may detect a level of liquid in the fourth reservoir 480 and
alters or modifies operation of the pump to compensate for loss of
pumped volume associated with reduced head height in the fourth
reservoir 480. In particular, the capacitance sensor senses the
permittivity of the liquid in the fourth reservoir 480 and controls
the pump 484 accordingly.
[0097] Referring to FIGS. 14A-14F, the first hole 443 can be
created in the lid 454b of the container 454 by moving the
container 454 into engagement with the stationary discharge port
442. In particular, at least one four-bar linkage 490 preferably
movably attaches a funnel 472 to a drawer 468. The four-bar linkage
490 may be located on each of two opposing sides of the cartridge
holder funnel. In particular, at least two spaced-apart and
parallel bars 490a, 490b of each four-bar linkage 490 are
positioned between and operatively connect the funnel 472 and the
drawer 468. A first or upper end of each bar 490a, 490b is
preferably pivotally attached to the funnel 472 proximate the first
upper end 472b thereof. A second or lower end of each bar 490a,
490b is preferably pivotally attached to an interior surface of the
drawer 468 proximate a lower end thereof. As described in detail
below, when a drawer assembly 416 is properly inserted into the
housing 412 and the funnel 472 is properly inserted into the drawer
468, the four-bar linkage 490 effectuates movement of the funnel
472 upwardly with respect to the drawer 468 to cause the discharge
port 442 to pierce the lid 454b of the container 454 to create the
first hole 443.
[0098] As shown in FIGS. 14A-14F, when the drawer assembly 416 is
initially inserted into the housing 412, both the drawer 468 and
the funnel 472 move horizontally or generally parallel to the
support surface. However, when the drawer assembly 416 is moved a
sufficient or predetermined distance inwardly into the housing 412,
an inward portion of the funnel 472 preferably contacts a portion
of the interior of the housing 412. The contact of the funnel 472
and the interior of the housing 412 causes the horizontal movement
of the funnel 472 to transfer to vertical movement by the four-bar
linkage 490. In particular, the funnel 472 begins to move at least
partially upwardly while the drawer 468 continues to move
horizontally into the interior of the housing 412. The funnel 472
preferably moves upwardly a sufficient distance so that the
discharge port 442 pierces the lid 454b of the container 454 to
create the first hole 443 and to at least slightly compress a seal
482 surrounding at least a portion of the discharge port 442.
[0099] Referring to FIGS. 14A and 14F, the container 454 is
supported within funnel 472 via cartridge holder 475. A projection
492 preferably extends downwardly in the interior of the housing
412 and/or into the recess 414. A complementary slot or opening 493
is preferably formed in at least a portion of the cartridge holder
475. The combination of the projection 492 and the opening 493
preferably ensure the proper positioning of the container 454 and
the discharger port 442 to create the first hole 443. When the
drawer assembly 416 is at least partially removed from the housing
412 (see FIG. 14A), the opening 493 of the cartridge holder 475 is
preferably positioned below and laterally outwardly from the
projection 492 of the housing 412. As the drawer assembly 416 is
properly inserted into the housing 412 and the funnel 472 contacts
the interior of the housing 412, at least a lower tip of the
projection 492 is preferably vertically aligned with the opening
493. As the funnel 472 and cartridge holder 475 move upwardly via
the four-bar linkage 490, the projection 492 is preferably inserted
further into the opening 493. When the drawer assembly 416 is
removed from the housing 412 at the end of an operating cycle in
the pressurized mode, the opening 493 is moved downwardly out of
engagement with the projection 492 as the four-bar linkage 490 and
gravity move the funnel 472 and cartridge holder 475 downwardly
into the drawer 468.
[0100] Referring now to FIGS. 15A and 15B, the pivoting action of
an ejection fork 470 assists the user in removing a spent container
454 following the completion of an operating (pressurized) cycle.
When the drawer assembly 416 is properly inserted into the housing
412 (either before or after an operating cycle in the pressurized
mode), the ejection fork 470 is preferably in a horizontal position
(see FIG. 15A). When an operating cycle in the pressurized mode is
completed, the container 454 is preferably removed from the drawer
assembly 416 by first pivoting the ejection fork 470 from the
horizontal position to an upward position (see FIG. 15B). The
ejection fork 470 is preferably pivotally attached to the cartridge
holder 475 by at least one pin 470b. The ejection fork 470 is
preferably pivoted from the horizontal position to the vertical
position by depressing the thumb tab 471 of the ejection fork 470.
When the ejection fork 740 is in the upward position (FIG. 15B),
the container 454 is raised at least slightly above the cartridge
holder 475, thereby facilitating removal of the container 454 from
the drawer assembly 416.
[0101] Cartridge holder 475 includes a cutting assembly 473 with a
blade 374. The cutting assembly 473 is pivotally attached to the
cartridge holder 475 between a first or radially inward position.
Operation of cutting assembly 473 and blade 474 is the same as the
above-described blade door 373. In an embodiment depicted by FIGS.
14A-14F, a user can selectively remove cartridge holder 475 from
funnel 472. A filter basket (not illustrated) can interchangeably
be placed in funnel 472. The filter basket would include an
integrated screen or filter or could support a disposable filter.
The user could load loose infusible material or soft pods into the
filter basket. During unpressurized operation of appliance 410,
fluid would exit the second reservoir via the discharge port 442.
The fluid would then interact with the loose infusible material or
grounds and pass through the filter basket to the funnel 472. In
both the pressurized mode (i.e., with a container restricting flow
through discharge port 442) or unpressurized mode (i.e., brewing
loose infusible material, soft pods, or the like), the fluid passes
from the cartridge holder 475 or the filter basket, respectively,
into funnel 472. Funnel 472 may include a sloped floor to a funnel
outlet 477. The brewed beverage drains from funnel outlet 477 into
a user's receptacle.
[0102] A preferred method of operating the kitchen appliance 410
includes removing the fourth reservoir 480 from the housing 412,
filling the fourth reservoir 460 with water or another liquid, and
re-attaching the fourth reservoir 460 to the housing 412. The user
removes the drawer assembly 416 from the housing 412 either before,
during, or after any one of the above-identified steps. For an
operating cycle using the container 454 (i.e., the pressurized
mode), the user places the container 454 in the cartridge holder
475 until the lid 454b of the container 454 is generally flush with
the first upper end 472b of the cartridge holder 475 and ejection
fork 470. Simultaneously, the second hole 445 is created in the
container 454 by the blade 474 as the container 454 moves
downwardly into the cartridge holder 472. For an operating cycle
that does not employ the container 454 (i.e., the non-pressurized
mode), such as when brewing loose coffee grounds, soft pods, or the
like, the user removes at the cartridge holder 475 from the funnel
472 and inserts a filter basket (not shown) into the funnel 472.
Foodstuff is then inserted into the filter basket to prepare the
beverage. As shown in FIGS. 15A and 15B, locking tabs 495 on
opposing sides of the cartridge holder 475 allow the cartridge
holder 475 to be easily secured to and removed from the funnel
472.
[0103] The user places the drawer assembly 416 into the housing 412
until an exterior surface of the handle 418 is generally flush with
an exterior surface of the housing 412 (see FIG. 10). In the fourth
embodiment, the handle 418 is fixedly or non-movably attached to
the drawer 468. As described above, the four-bar linkage 490 moves
the funnel 472 into the proper position. A vessel is placed or
positioned within the recess 414 of the housing 412 to collect or
receive the prepared beverage. The user chooses a vessel size, such
as through the display 488, and then depresses the on/off button
486 to initiate an operating cycle. Alternatively, the user can
simply depress the on/off button 486 to create the same amount of
the beverage as the last time an operating cycle was initiated.
[0104] Once an operating cycle is initiated, in one embodiment the
PCB references, senses or otherwise communicates with the optional
liquid lever sensor to make sure that the fourth reservoir 480
includes a sufficient amount of liquid to complete an operating
cycle. If there is an insufficient amount of liquid, the display
488 will indicate that the user should add liquid to the fourth
reservoir 480. The indication could be in the form of one or more
flashing icons (none shown). If a sufficient amount of liquid is
present in the fourth reservoir 480 to complete an operating cycle,
the PCB will energize the pump 484 to move liquid from the fourth
reservoir 480, through the pump 484, up the fill tube 494 and into
the third reservoir 460.
[0105] Gravity moves liquid from the third reservoir 460, through
the primary check valve 462 and into the T-connection of the first
reservoir 426. Due to gravity, liquid will freely pass from the
first reservoir 426, through the inlet check valve 458 and into the
HWG 432. Liquid will continue to move via gravity into and through
the HWG 432 and into the riser tube 456. Liquid will pass through
the outlet check valve 464 and continue upwardly in the riser tube
456 until the liquid reaches equilibrium with liquid in the third
reservoir 460. For example, equilibrium may be reached when a level
of liquid in the third reservoir 460 is generally equal to a level
of liquid in the riser tube 456. The outlet check valve 464
prevents a vacuum created by the eventual phase change of gas
(e.g., steam) to liquid (e.g., water) in the HWG 432 from drawing
liquid from the riser tube 456 back into the HWG 432.
[0106] After a relatively short duration from when the pump 484 is
first energized, the HWG 432 will be energized by a relay from the
PCB. The HWG 432 then heats the liquid within the system and
generate saturated gas bubbles. The gas bubbles increases the
pressure of the liquid within the HWG 432 and act to move heated
liquid within the HWG 432. Since the inlet check valve 458 prevents
liquid from moving out of the HWG 432 and back into the first or
third reservoirs 426, 460 heated liquid is forced out of the HWG
432, into the riser tube 456, and into the second reservoir
440.
[0107] In the pressurized mode (i.e., where discharge port 442
restricted by a container/foodstuff), the pressure within the
system increases. The pressure in the second reservoir 440 pushes
liquid from the second reservoir 440 through the discharge check
valve 466, the discharge port 442 and the container 454 and into
the vessel to be consumed by the user. At least some of the
pressure and will pass through a fluid path 450 (opening or
conduit) and into the first reservoir 426, which acts to equalize
the pressure between the inlet end 434 and the outlet end 436 of
the HWG 432. Shortly thereafter, gas in the HWG 432 will begin to
condense and create a vacuum. The vacuum in the HWG 432, combined
with the increased pressure in the first reservoir 426, will act to
draw more liquid through the inlet check valve 458 into the HWG
432. The outlet check valve 464 prevents previously-heated liquid
from reentering the HWG 432 from the riser tube 456.
[0108] After fluid leaves the HWG 432, gas in the fluid can begin
to condensate because the gas is no longer subjected to the
relatively high heat of the HWG 432. The condensation may create a
vacuum in the riser tube 456 and/or the second reservoir 440. The
discharge check valve 466 prevents foodstuff and/or gas in the
drawer assembly 416 from being drawn into the second reservoir 440.
The vacuum will pass through the conduit 450 and into the first
reservoir 426. The vacuum in the first reservoir 426 will draw
liquid from the third reservoir 460, through the primary check
valve 462 and into the first reservoir 426. The movement of liquid
from the third reservoir 460 into the first reservoir 426 will act
to equalize, reduce or eliminate the vacuum.
[0109] The system will repeat or otherwise continue the
above-described pressure/vacuum cycle until all liquid in the third
reservoir 460 and the first reservoir 426 is consumed (i.e., passed
through the discharge port). After all or substantially all fluid
is forced out of the HWG 432, a temperature of the HWG 432 will
increase until a thermostat or other mechanism (not shown) opens or
otherwise terminates energy to the HWG 432. For example, a sensor
(not shown) on a thermostat could signal the PCB to open a relay on
the PCB and terminate the current operating cycle. The drawer
assembly 416 can then slide out and/or removed from the housing 412
to either dispose of the spent container 454 and/or clean the
drawer 468 in preparation for a later operating cycle.
[0110] Those skilled in the art will understand that a consistency
or density of foodstuff in the container 454 and foodstuff prepared
without the container 454 is typically not consistent. Some types
or commercially-available brands of containers 454 provide
significantly more resistance or restriction at the point of
discharge from the appliance. In the case of high resistance,
potentially not all of the heated fluid in the system will be
pumped through the container 454 for any given pressure cycle. If
this occurs, liquid may pool in the second reservoir 440 and
eventually fill the second reservoir 440.
[0111] When the second reservoir 440 is filled with liquid, liquid
may flow through the fluid path 450 and contact the optional
restriction 452. Since liquid is more viscous than gas, the
restriction 452 offers increased resistance to liquid passing
through the fluid path 450. As a result, the pressure within the
second reservoir 440 will remain higher (relative to the first
reservoir and ambient conditions) for a longer duration, which
creates a greater downward force on the heated fluid to push more
heated liquid into the container 454. Any amount of fluid that may
pass through the fluid path 450 will flow into the first reservoir
426, which can increase a temperature of the liquid entering the
HWG 432. A higher inlet liquid temperature will cause the HWG 432
to pump faster and produce a greater volume of gas, which will
increase the pressure in the second reservoir 440 and create a
greater downward force on the heated fluid to push more heated
liquid into the container 454. When the second reservoir 440 is
partially or almost completely filled with liquid, the vacuum phase
of the operating cycle will pull any fluid in the fluid path 450
back into the second reservoir 440. Gas located on the first
reservoir 426 side of the conduit 450 can move through the optional
restriction 452 in the fluid path 450, which allows the vacuum
cycle to exist even during the higher pressures created by
foodstuff in the container 454.
[0112] It will be appreciated by those skilled in the art that
changes could be made to the embodiments described above without
departing from the broad inventive concept thereof. It is
understood, therefore, that this disclosure is not limited to the
particular embodiments disclosed, but it is intended to cover
modifications within the spirit and scope of the present disclosure
as defined by the appended claims.
* * * * *