CA3144495A1 - Improved touchless product dispensing - Google Patents

Abstract

A beverage dispensing system provides a product metering system, a dispenser and a control system for operatively controlling dispensing, metering, delivering and reporting of dispensed product. Authentication, authorization and control operation are distributed in a cloud-based control through a wide area network. The dispenser includes sensor to identifying objects and filter out movements that are not interpreted as requests for dispensing. A local controller operates the metering and dispensing, combining inputs from the hardware level sensors and applying logic and rules from the remote cloud level.

Description

IMPROVED TOUCHLESS PRODUCT DISPENSING
BACKGROUND OF THE INVENTION
1. Field of the Invention [0001] The present invention relates generally to an improved delivery of various products in an automated manner and, more particularly, to system for improved beverage or condiment delivery that minimizes direct contact transmission of disease pathogens.

2. Description of the Related Art [0002] Beverage dispensing systems exist that distribute bulk, keg dispensed beverages such as beer, wine, cold brew coffee or the like through a distribution conduit and to a spigot or tap. Such beverage dispensing systems have been automated for the metering, tracking, controlling and continuous dispensing of volumes and to achieve maximized throughput and optimized repeatability of beverage delivery.
Specifically, those automated beverage dispensing systems as described in international publication WO/2016/168220 and WO/2018/190925 where a system and method for the automated dispensing of bulk keg wine are provided having, in combination: integrated temperature control; pressure monitoring; automated purging; and an integrated point of sale data acquisition for determining inventory usage statistics for each keg of wine dispensed.

[0003] However, the recent pandemic has both disrupted the operation of public venues as well as raised concerns over the hygiene and safety within group settings, including public locations where food and/or drink are both dispensed and consumed. Contact transmission is the most common form of transmitting diseases and virus. There are two types of contact transmission: direct and indirect. Direct contact transmission occurs when there is physical contact between an infected person and a susceptible person. Indirect contact transmission occurs when there is no direct human-to-human contact. Contact occurs from a reservoir to contaminated surfaces or objects, or to vectors such as mosquitoes, flies, mites, fleas, ticks, rodents or dogs. Direct contact infections spread when disease-causing microorganisms pass from the infected person to the healthy person via direct physical contact with blood or body fluids. Examples of direct contact include direct touching or the mutual touching of common surfaces. Indirect contact infections spread when an infected person sneezes or coughs, sending infectious droplets into the air. If healthy people inhale the infectious droplets, or if the contaminated droplets land directly in their eyes, nose or mouth, they risk becoming ill. Droplets generally travel between three and six feet and land on surfaces or objects including tables, doorknobs and telephones. In either instance when healthy people touch the contaminated objects with their hands, and then touch their eyes, nose or mouth, illnesses may be spread.

[0004] While previous improvements in the automated delivery of beverages were concerned with faster and more accurate delivery of concessions, the above-mentioned new paradigm shifts look for any new improvement, no matter how incremental, evolutionary or revolutionary, that can further decrease a likelihood of any direct or indirect transmission of pathogens within the associated venue.

[0005] Consequently, a need exists for providing the dispensing of beverages as well as crème, milk, and half and half in a customer self-serve manner in combination with touchless beverage dispensing utilizing non-contact sensors and in a manner of actuation that eliminates accidental product dispensing.
SUMMARY OF THE INVENTION

[0006] Improvements in automated product dispensing are provided that allow for touchless, automated dispensing of a metered amount of product. Product dispensing is controlled generally by: identification of a non-contact indicator to initiate operation of the dispensing system; automated product dispensing control; and authorization, control and payment verification.

[0007] Identification of a non-contact indicator to initiate operation of the dispensing system may be accomplished through the monitoring for motions that can be differentiated between affirmative requests and errant motions. The system may filter out and not react to such activities as people walking or standing in a close proximity to the station, waiving their hands or placing objects on the location where a dispenser is located. In addition, motions associated with cleaning of the system or mere passersby should not trigger an unintentional dispensing of beverages.

[0008] In the present invention it is preferable that a non-contact sensor actuated dispensing system is adapted and configured for the identification of specific hand gestures, rather than merely the blunt sensing of any object within a detection zone. Rather than using multi-sensor triangulations, it is preferred that distances to objects are measured using ultrasonic sensors and analyzing reflected pulses. In order to differentiate between a valid request for dispensing and other activity in the vicinity of the touchless dispenser, a target area is identified where potential requests for dispensing are considered. Movements of a targeted object within the target detection area are then detected and the amount of time is calculated where the targeted object spends inside the detection area. Detection 5 of the targeted object in a stable position within the detection zone for a predetermined amount of time can then be used to trigger the dispenser.

[0009] While flow detection is typically done using horizontally looking sensor, An additional downwardly directed sensor may be optionally incorporated for verifying or detect the presence of a glass or to ascertain the level of a beverage in a glass. . Such a sensor orientation may also be adapted to verify the level of product being dispensed into a receptacle (i.e., beverage level within a user's cup or mug).

[0010] Automated product dispensing control may be adapted for both beverages as well as other non-Newtonian fluid foodstuffs (i.e., catsup, mayonnaise, other condiments). The dispensing system provides automated, portion-controlled delivery of various products in a consistent, repeatable and reportable manner. The dispensing system may be adapted for use with various types of products, such as beverages and especially regulated beverages (i.e., beer, wine, other alcoholic beverages), as well as condiments that are Newtonian fluids, non-Newtonian fluids or granulated solids. For perishable products, the cooling of the dispensing taps and their supporting tap towers is maintained within a desired temperature range applicable to the product being delivered.

[0011] Finally, authorization, control and payment verification.

[0012] It is an advantage of the present invention to allow for the non-contact dispensing of a product in order to improve hygienic operation.

[0013] It is another advantage of the present invention to filter out and not react to motions from such activities as people walking or standing in a close proximity to the station, waiving their hands or placing objects on the bar where a beverage dispenser is located. As such, activities such as cleaning of faucets or other activities performed by the staff do not trigger an unintentional dispensing of beverages.

[0014] Additionally, it is anticipated that the present invention may be adapted for both beverages as well as other non-Newtonian fluid foodstuffs (i.e., catsup, mayonnaise, other condiments).

[0015] It should be considered broadly within a functional equivalent of the present invention that dispensing initiation may be alternately provided in ways that may not directly actuate a control valve, such as, inter alia, through the controlled operation of any metering mechanism or fluid dispensing urging force (i.e. direct or indirect control of system pressure, etc.).

[0016] It is an advantage of the present invention to prevent bartender interference with the operation of the flow of beverage during an automated dispensing cycle.

[0017] It is another advantage of the present invention to allow for operation of a beverage dispensing in a contact-less manner.

[0018] In addition to minimizing direct transmission of pathogens, another advantage of the present contactless operated flow control valve is to allow for easy adaptations that also may minimize indirect transmissions of pathogens

[0019] Further advantages of the present invention provide improved accuracy and repeatability and decrease variability of volumes for dispensed beverages during operation of automated pour control systems.

[0020] Further objects, features, elements and advantages of the invention will become apparent in the course of the following description.
BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The advantages and features of the present invention will become better understood with reference to the following more detailed description and claims taken in conjunction with the accompanying drawings, in which like elements are identified with like symbols, and in which:

[0022] FIG. 1 is a schematic view of a system for and method of touchless product dispensing according to an exemplary preferred embodiment of the present invention;

[0023] FIG. 2 is a schematic of the control hierarchy for use therewith;

[0024] FIG. 3 is a perspective view of a dispensing system 100 adapted for the touchless dispensing of typical beverages;

[0025] FIG. 4 is a cross sectional elevational view of the metering mechanism 102 for use therewith;

[0026] FIG. 5 a schematic view of a system for and method of touchless product dispensing having an improved chilled tap tower for controlling temperature control within a containment housing 502 and dispensing tower 504;

[0027] FIG. 6 is a schematic view of a system for and method of touchless product dispensing having a dispensing system adapted for the touchless dispensing of powdered or granulated condiments; and

[0028] FIG. 7 is a schematic of dispensing gesture identification for initiation operation of a touchless product dispenser according to the preferred embodiment of the present invention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0029] The best mode for carrying out the invention is presented in terms of its preferred embodiment, herein depicted within the Figures.
1. Detailed Description of the Figures

[0030] Referring now to the drawings, wherein like reference numerals indicate the same parts throughout the several views, improved touchless product dispensing may typically be embodied by improvements in and integration between systems for initiating the dispensing, the dispensing itself, and authorization or payment systems.

[0031] Product dispensing may be initiated by guests by triggering a touchless proximity sensor 20, or touchless proximity sensors 20, 22 installed at and control dispensing out of a single tap 24. By processing and analyzing sensor readings the dispensing system 10 can identify an initiation indicia, such as a QR code or barcode 30, or a gesture such as a movement from the guest's hand 32. As is described in greater detail below, movements are differentiated between random hand movements or movements related to a station maintenance or cleaning activity from a specific command communicated by guests via hand gesture.

[0032] In addition to initiation detection, one or several proximity sensors 26 may also be used for detecting the presence or absence of a glass or other container 28 where a product is being dispensed. The absence of such container 28 5 will block a serving from being dispensed. Further, removal of the container 28 during a dispensing cycle may immediately stop dispensing of a product serving.

[0033] The proximity sensors 26 may further control dispensing in two different modes: initiate dispensing of a 10 fixed size serving; or initiate dispensing with one command (e.g., movement of a hand close to sensors) and then explicitly stop dispensing by another command (e.g., removing the hand from the sensors). Through the use of this second mode, dispensing a serving of a variable size may be achieved.
In either mode, dispensed serving size may be defined so as not to exceed a predefined limit such as, for example, even if a guest does not remove their hand 32 during dispensing.

[0034] It is anticipated that dispensing initiation may be implemented through both a combination of hand gestures and the scanning of a QR code or barcode 30. The QR code or barcode 30 may be scanned using a user's personal smart device 31 (e.g., smartphone). Such identification may thereby allow indicating additional data such as the dispensing location data, dispensing chronology data, the individual initiating the dispensing, etc. The scanning of the QR code or barcode 30 may direct the guest to a web application or native application to facilitate login for confirmation of a user's identity, such as with a user ID, password or other identification schema such as the use of biometrics (i.e., fingerprint or facial recognition).

[0035] Once identified and the system initiated, the guest may make a product selection which is sent to a controller 60 via web, cloud or Internet of things (IoT) connection 62. The controller 60 may respond with a status of the system 10 and an availability of a selected product. The guest may thereby process a payment for the dispensed product via their personal smart device 31.

[0036] According to one aspect of the present invention, a "payment hold" may be placed. The "payment hold" may be in the form of a credit or debit hold on a purchase whose total is not known at the time the transaction is initiated. Such a payment hold may provide a cushion to cover possible final purchase amounts or to otherwise temporarily reserve enough of a payment or credit limit to cover a final transaction by reserving a portion of the funds in a bank account or available credit in a merchant account.

[0037] The controller 60 may thereby receive a payment authorization signal 64 to allow dispensing selected product, whereby the controller 60 may signal to an indicator light or other visual or audible indicator (not shown) to communicate to the guest that the tap 24 is ready to dispense. The indicator light or sound may also offer more feedback on dispensing such as completion, errors, etc.

[0038] Upon initiation of dispensing, the guest may initiate the operation of the dispensing system 10 using the proximity sensors 26 by placing the receiving vessel 28 or otherwise positioning their hand 32 steady in front of the sensors 20, 22 for a selected amount of time. For example, such a programmed amount of time may be between 2 to 4 seconds or another interval that is sufficient to discern between actions or activities that are intentional indicators for dispensing and other unintentional or errant motions or other sensor inputs. Once the positive indicia of dispensing is discerned, the proximity sensor 26 may signal to the controller 60 that the guest is thereby initiating dispensing, at which time the controller 60 may signal the tap 24 to pour the selected product. During such action, the status of the indicator light or sound may be modified to present a visual and/or audible dispensing signal.

[0039] Dispensing may further continue in one of two ways.
Pouring may begin when proximity sensors 20,22 register a steady hand 32, thereby actuating a dispensing system 100 to dispense a programmed portion. Alternately, pouring may begin when proximity sensors 20,22 register a steady hand and thereby actuating the dispensing system 100 for dispensing until the proximity sensors 20, 22 register that the hand 32 has moved away. In either scenario, an algorithm may be used to detect the a "steady hand" to avoid accidental or interrupted pouring.

[0040] The dispensing system 100 may provide automated, portion-controlled delivery of various products in a consistent, repeatable and reportable manner. The dispensing system 100 may be adapted for use with various types of products, such as beverages and especially regulated beverages (i.e., beer, wine, other alcoholic beverages), as well as condiments that are Newtonian fluids, non-Newtonian fluids or granulated solids. Water, mineral and vegetable oils and pure sucrose solutions are examples of Newtonian fluids. Low-concentration liquids in general, such as whole milk and skim milk, may for practical purposes be characterized as Newtonian fluids. Ketchup, mustard, honey, food dressings and the like may be characterized as non-Newtonian fluids. Sugars and other non-sugar sweeteners and non-dairy creamer are common granulated condiments that are widely available in many hospitality venues. As will be described in greater detail below, the dispensing system 100 may be adapted or enhanced to dispense a variety of products using different dispensing methods.

[0041] Referring now in conjunction with FIG. 3-4, the dispensing system 100 is shown adapted for the touchless dispensing of typical beverages. The metered and controlled dispensing of wine, cocktails, hard liquor, or the like may utilize the volumetric metering based on a metering mechanism 102 in fluid communication between the tap or spigot 24 and a beverage bulk storage and distribution system 104. The metering mechanism 102 provides for a metered discharge in a manner that provides for a specific controlled metered pour into the container 28 as will be described in greater detail below.

[0042] The metering mechanism 102 may include a metering chamber 110 that functions as a line pressure powered bi-directional dispenser in which pressure is redirected from one end of the chamber to the other end of the chamber. The use of such a chamber 110 may allow for accurate, repeatable metering, while at the same time utilizing and preserving line pressure as a fluid motive force without the need to include an additional pumping device.

[0043] The metering mechanism 102 may further incorporate a non-contact user interface 112 providing operational control of the metering mechanism 102 including delivering a metered volume of liquid to the tap 24. As would be apparent to a person having ordinary skill in the relevant art, such a user interface 112 may include many types of non-contact proximity sensors 26 for detection of a product container or drinking 5 vessel 28 relative to the interface 114. The sensors 26 may include, but are not limited to: capacitive displacement sensor; sensor based on doppler effect; inductive; magnetic, including magnetic proximity fuse; reflection of ionizing radiation; sonar (i.e., active or passive to detect liquid or 10 solid objects); or Hall effect sensors or similar detection of objects within a magnetic field. Further still, the user interface 112 may include other types of non-contact proximity sensors that can be adapted for detection of a drinking vessel 28 relative to interface 112, or capable of being used to 15 identify a selected hand or other body gesture as an indicia of actuation, including but not limited to: optical (i.e., infrared, visible light or laser or time of flight sensors), whether through-beam, retroreflective, diffuse or a charge-coupled device (requires pixel processing); radar (i.e., radio waves); ultrasonic sensor or fiber optics sensor (i.e., similar to optic but uses Fiber optics cables). As presently shown, an exemplary user interface 112 may be actuated in a manner that is discernibly validated through one or a sequence of lights or blinking lights and/or audible sounds. The metering mechanism 102 may further include wireless communication capability to communicate with a standard PC or smartphone 31 using the wireless protocol (such as Bluetooth, Wi-Fi, Internet, etc.).

[0044] The chamber 110 may be provided in a form of a container having a selected, defined internal volume 142. The chamber 110 is shown embodied as a cylindrical container;
however, it should be noted that such a shape and configuration is not intended to be limiting to the present invention. As will be described in greater detail below, according to an aspect of the present invention the defined volume 142 may be equal to the volume of a desired beverage pour. Further, according to another aspect of the present invention the defined volume 142 may be equal to a fractional component of the volume of a desired beverage pour, thereby facilitating its use with mixed or blended drinks. Further still, according to yet another aspect of the present invention the defined volume 142 may be equal to a multiple of the volume of a desired beverage pour, thereby allowing for multiple dispenses from each reciprocating cycle.

[0045] The internal volume 142 may house and contains a piston 150 which may be adapted to match the cross-sectional shape of the chamber 110. The piston 150 may freely move laterally, as urged, in a reciprocating manner about the internal volume 142. The free-floating piston 150 may also incorporate a pair of parallel, flat face surfaces 152 and a peripheral sealing surface 154. The sealing surface 154 may include a surface sealing mechanism, such as elastomeric ring type seals (not shown).

[0046] The chamber 110 may also be sealed at each opposing end, shown herein by a sealing nut 170. Each nut 170 engages with and seals a respective end of the chamber 110 and further forms an egress port 172. As described above, the metering mechanism 1020 provides for a fluid communication input from the beverage supply 104 to the tap or spigot 24. According to a preferred embodiment of the present invention, an input 180 is in connection with the beverage supply 104, and further may include a flow splitter 182 that directs a flow conduit to each egress port 172. Similarly, an outlet 184 is in connection with the metered discharge and further includes a similar flow splitter 182 that directs a flow conduit from each egress port 172. A three-way switching valve 120 is operatively connected between the input 180, outlet 184 and metering cylinder 110 in order to provide alternating and symmetric flow paths through the metering cylinder 110. As should be apparent to a person having ordinary skill in the relevant art, in light of the present disclosure, the particular arrangement of valves and flow splitters may be adapted to a number of configurations, as long as existing line pressure is maintained while flow is alternately redirected between the opposite sides of the chamber 110 without changing or adding the pressure setup in-line. By way of example, and not as a limitation, alternate configurations for a single chamber design may be accomplished with various combinations and permutation of 2-way valves, 3-way valves 4-way valves, or an equivalent manifold configuration incorporating another means of redirecting pressure.

[0047] Bulk beverages from a number of sources may be metered upon demand as urged through the metering chamber 110 of an identified volume by a single system pressure generated from fluid communication with the bulk beverage container 104.
In addition to eliminating the need to provide an accurate (rather than estimated) dispensed volume of various beverages, the present invention may also provide for the discharge to be dispensed at a temperature correlated as appropriate for the differing dispensed beverages (as described in greater detail below). With such operational characteristics, the present system 10 may provide a unique quality and quantity control can be easily accomplished, tracked and reported.

[0048] With systems in which the dispensing of tap water is desired, such dispensing may be adapted by connection of the dispensing system 102 directly to a water line supply line (not shown). In such a configuration, a timed opening of a hydraulic or solenoid valve may be implemented for controlling dispensing.

[0049] It should be apparent to a person having ordinary skill in the relevant art, considering the present teachings, that such a configuration for the chamber 110 is merely exemplary, and that a variety of configurations may be employed that provide an equivalent element functionality. For example, air pressure may be used to squeeze a bag inside the keg and pushes the beverage out. For beer or other carbonated beverages, a timed opening of a hydraulic or solenoid valve built into the touchless tap 24 may allow gas pressure within the keg to push the beverage through the system.

[0050] In alternate embodiments where adaptations are made for use with non-Newtonian fluids such as condiments (e.g.
mustard, ketchup, etc.), such a pressurized container may be provided with air pressure squeezing a bag with the product and pushing the content out of the tap. In further alternate configurations, a peristaltic pump may be utilized where the bulk product container is not pressurized.

[0051] Referring now in conjunction with FIG. 5, the dispensing system 100 is shown having an improved chilled tap tower 500 in which a temperature control system is provided with a containment housing 502 and dispensing tower 504.

[ 0 052 ] The containment housing 502 may be of a variety of sizes and configurations, including portable or fixed position embodiments. The housing 502 may further be adapted from an otherwise conventional refrigerator appliance and adapted to a 5 fixed counter or portable cart. As should become apparent to those having ordinary skill in the relevant art, in light of the present teachings, those portable configurations, as well as some small form factor fixed configurations, would comprise those systems having the most to gain from an optimized form 10 factor and minimized weight and space requirements. The containment housing 502 may include at least the temperature control system 504 that is operatively controlled from a temperature sensor 506. The temperature control system 504 may include a heat exchange radiator 508 and provide a cold 15 space 510 for receiving a bulk supply container 512, shown herein as a milk container. In addition to cooling the cold space 510, the system 500 may include a glycol recirculating pump 514 for circulation of refrigerant through a glycol circulation loop 516. A flow detector 518 may be provided to 20 provide a flow detection input to the local system controller 60. The circulation loop 516 may maintain thermal communication between the cold space 510 and the tap dispensing tower 504. By monitoring the flow of coolant from the flow sensor 518, as well as the temperature of the cold space 510 from the temperature sensor 506, the controller 60 may detect when the refrigeration has been halted, or the cold space exceeds the needed specification for a period of time, or other control logic to prevent dispensing when product safety can be questioned.
[0053] Such an adaptation of the dispensing system 100 is particularly suited for the touchless dispensing of perishable beverages, such as milk, cream, etc. As schematically illustrated, a closed loop cooling approach may be provided utilizing the recirculating pump 514 in order to circulate coolant through a discharge conduit 520, a return conduit 522, and a heat exchanger 508. The pump 514 may preferably be a reservoir pump in which a hydraulic reservoir is integrated within the pump to provide for continuous priming and suction.
In a preferred embodiment the pump 514 may include any of the following:
-EKg Water Blocks model EKWB EK-XRES 140 Revo D5 RGB PWM
Reservoir with Pump (available from EKWB d.o.o. of Komenda, Slovenia);
-EKg Water Blocks model EKWB EK-DBAY D5 PWM MX Liquid Cooling Reservoir with Integrated Water Pump;
-EKg Water Blocks model EK-XTOP Revo D5 PWM Plexi Pump;
Or -Swiftech MCP655-B 12 Volts Industrial Pump (available from Rouchon Industries, Inc DBA Swiftech Corp. of Pico Rivera, CA.).
Such pump selections have been found to be functionally effective in the intended application; however, such particular selections should be considered exemplary of any such pump that is functionally similar to or equivalent thereof.
[0054] The discharge conduit 520 may distribute pressurized fluid such as water or food grade glycol in a manner that parallels the dispensing conduit 516 and return conduit 522 between the bulk container 512 and the tap tower 504. The food grade glycol may be a propylene glycol USP Kosher Certified food and pharmaceutical grade such as that provided by Froggy's Fog Brand item CHEM-PG-1G-A as available from Froggy's Fog LLC of Columbia TN, or any functionally similar or equivalent materials. As should be apparent to one having ordinary skill in the relevant art, the dispensing conduit 520 and discharge conduit may be routed in conjunction with one another within an insulated passage 524. Similarly, the return conduit 522 may be provided as a return loop within the tap tower 504 and also be routed within the insulated passageway 524. Such a configuration provides for the maintenance of cooling of product within the discharge conduit 516 and through a spigot 24 while dwelling within the tap tower 504. Of particular significance is the ability to provide for sufficient cooling within the tap tower 504 during long periods of dwell time, such as an extended time between pours from the spigot (e.g., throughout extended down time that may occur during off hours).
[0055] The return conduit 522 may be routed to an input of the heat exchanger 508. The heat exchanger 5008 is preferably a modular cooling unit such as:
-Corsair Hydro XR5 Triple 360mm Water-Cooling Radiator;
-Corsair Hydro XR5 Dual 240mm Water-Cooling Radiator; or -Corsair Hydro XR5 Single 120mm Water-Cooling Radiator;
wherein each being available from Corsair Components, Inc. of Fremont, CA, or any functionally similar or equivalent materials.
[0056] The discharge of the heat exchanger 508 may be in fluid communication with the inlet of the pump 514, thereby closing the hydraulic loop. Such Corsair XR5 series water cooling radiators are conventionally designed and configured for rapid and custom cooling in computer, server and microprocessor applications to deliver high heat flux cooling performance with high-airflow or low-noise fans. However, in such conventionally applications such heat exchanger is provided to remove the heat generated within a container. In contrast, the present application provides and improvement to augment existing refrigerator systems and will work with any type of beverage dispenser, whether using flow meters or a time-based metering, in order to chill the dwell volume of beverages located inside of a tap tower that can get warm or even hot between servings. As such, the cooling radiator herein is intended to remove heat flux that is generated from outside the tap tower 40 and migrating inward.
[0057] The tap dispensing tower 504 and the containment housing 502 may be in close physical proximity or placed at a larger distance between the two depending upon the user's need. It should be apparent to those having ordinary skill in the relevant art, in light of the present teachings, that the present invention may be adaptable to either arrangement with a product dispensing line 516 spanning between the cold space 510 and tap tower 504 within a fully refrigerated passageway 524 that is in fluid communication between the cold space 510 and the tap tower 504.
[0058] The tap tower 504 may provide a dispensing point for delivering the requested product. A pump 530 may be provided in communication with the bulk supply container 512 through the product dispensing line 516. The pump 530 may be of a diaphragm pump, a peristaltic pump design or other similar or functional equivalent pump type. A seal or adapter 531 may be provided between the dispensing line 516 and the bulk container 512 in order to accommodate for differences in form 5 factor.
[0059] Referring now in conjunction with FIG. 6, the dispensing system 100 is shown adapted for the touchless dispensing of powdered or granulated condiments is shown. The process and system shown and described herein utilizes the 10 dispensing of sugar such as is commonly provided for at coffee shops. However, it should be apparent to those having ordinary skill in the relevant art, in light of the present teachings, that such examples should not be taken as a limitation and that similar or equivalent operations using 15 different seasonings in different hospitality settings should be broadly construed within the scope of equivalents of the present invention.
[0060] The process of dispensing may be initiated similarly by a guest through the use of proximity sensors 20, 22 by 20 holding their hand 32 steady in front of the sensor(s) 20, 22 for a programmed amount of time. The proximity sensors 20, 22 thereby may signal to the controller 60 that the guest is initiating dispensing, whereby the controller 60 signals one or more dispensing chambers 600 to rotate. As the dispensing chamber 600 rotates, any granular or powdered contents 602 contained within a feed container 604 therein will be dispensed in turn upon rotation of the dispensing chamber 600.
As shown, an exemplary configuration of the dispensing chamber 600 may be provided as a segmented rotational valve that rotates in fractional increments that correspond to the segmentation. With fractional rotation during each dispensing volume such as, for example 1/4 or 1/3 rotation per dispensing event, the rotational valve 600 thereby empties one chamber segment 601 as part of each dispensed serving. Simultaneously, a subsequent segment 601 is thereby filled from the product container 604 in preparation for a following dispensing event.
[0061] Alternately embodiments may be utilized to provide an equivalent functionality. These may include, inter alia, an auger configuration, or a hopper feed device having slotted outlets designed to draw flowable granular materials from the container 604 for mass flow to occur.
[0062] Such exemplary dispensing may continue in one of two ways. First, when the proximity sensors 20, 22 register the dispensing indicator the dispensing chambers 600 may rotate (i.e., either once, or a partial rotation, or a programmed default number of rotations, etc.). In such operation a guest may wave their hand 32 or hold it in front of proximity sensors 20, 22 continuously to dispense the programmed amount over and over in order to get their desired serving.
Alternately, a dispensing may begin when proximity sensors 20, 22 register the dispensing indicator to rotate the dispensing chamber 600 until the proximity sensors 20, 22 register that the dispensing indicator has been removed. According to this aspect of the operation of the invention the number of rotations may form the serving size. Additionally, a maximum dispensing amount may be programmed as well. An algorithm may further be used to detect a "steady hand" to avoid accidental or interrupted pouring.
[0063] The controller 60 may report a completed, successful serving via cloud connection once dispensing has stopped. A
serving volume may be determined by the number of incremental rotations achieved.
[0064] Each incremental rotation of the dispensing chamber may partially rotate between different states. These may include: dispensing, wherein a chamber is currently dumping product out to serve; filling, wherein a chamber 601 is directly under the product container 604 and currently being filled with product; or waiting, wherein an empty chamber 601 moves under the product container 604 and thereafter fills on the next rotation.
[0065] As shown in greater detail in conjunction with FIG.
7, the dispensing tap 24 may further support a plurality of dispensing control sensors. As shown, at least one proximity sensor 20 may be provided in a user facing orientation. The sensor 20 may operate by sending high frequency ultrasound pulses and then receiving the pulses reflecting from objects located in the path of the emitted signal. By measuring the time that elapses between the moments when a pulse is sent and its reflection is received, the controller 60 can calculate distance "X" between sensor 20 and an object, such as a user's hand 32. It should be noted that not only ultrasound, but other types of proximity sensors may be utilized including, inter alia, infrared or electromagnetic time of flight sensors or those having functional equivalent operation. It should also be noted that multiple proximity sensors 22 may be attached to each tap in order to increase the accuracy of object detection.
[0066] The tap 24 may further support a stream detection sensor 26. The stream dispensing sensor may downward face so as to identify the target area where potential requests for dispensing are considered, shown herein as a drinking vessel 28. The stream dispensing sensor 26 may specifically be used to verify the dispensing of a requested volume of product.
The target sensors 20, 22 may form a three-dimensional target area represented by a truncated cone such that a distance "X"
between the sensors 20, 22 and targeted object 32 may satisfy the condition A X < B, wherein the angle between cone's axis and its slanted heights defines the width of a cone. The sensors 20, 22 may also identify movements of an object within the target detection area, an amount of time an object spends inside the detection area, and a stability of the position of the object.
[0067] A dispensing algorithm may further be provided to differentiate between valid requests for beverage dispensing and any other activity in the vicinity of the dispensing station. The behavior of the algorithm is controlled by a number of parameters, including but not limited to the following:
1. Distances A and B are the closest and the farthest distances between the sensor and an object that define the three-dimensional area where object's presence could initiate beverage dispensing.
2. The time interval between two consecutive pulses emitted by the proximity sensor(s) 20,22. For each emitted pulse the controller 60 checks whether a foreign object is present in the cone C-D-E (sensor sensitivity cone) at a distance between A and B.
3. After a selected number of consecutive measurements (N) indicate a presence of an object close to the sensor for detection period T = t x N, the decision is made that a guest has requested a serving of a beverage.
[0068] As an example, setting A = 5 cm, B = 15 cm, t = 250 millisecond, and N=4, if an object is present inside the 5 sensor sensitivity cone and the distance between 5 and 15 cm from the sensor for T = 1 second, it is assumed that user requested to initiate dispensing of a product.
[0069] In addition, the position of the object relative to the sensor must be stable, during the detection period T the 10 distance X should not change more than a specified percent of a desired distance (e.g., 10%).
[0070] Parameters N and t may further be utilized for the elimination of false positive errors in identifying beverage dispensing requests. If a person just passes by or waves 15 their hand unintentionally in front of the tap tower it should not trigger beverage dispensing.
[0071] Axis D of the sensor sensitivity cone is shown at an angle with the dotted line F that represents a horizontal line. This upwards orientation of axis D may be intended to 20 minimize false positive errors.
[0072] The dispensing system 100 of any variation may operate to dispense a predefined fixed volume of a product or, alternatively, may continuously pour for as long as object 32 is identified by the proximity sensor 20, 22. As soon as this object 32 is moved away from the sensors 20, 22, pouring may stop. It should be pointed out that the instant invention may also work for tap towers containing several individual taps.
In such an alternate configuration, each successive tap will require a proximity sensor installed next to it. In such multiple use configurations individual sensitivity cones of each of the sensors may be positioned such that they do not overlap.
[0073] With the product sourced and metered, a point of delivery dispensing may thereafter be provided in a non-contact manner. Based on two (or more) sensors operating simultaneously to identify dispensing event from a touchless dispenser for beverages or non-Newtonian (fluids including beverages, condiments, and other foodstuffs), a tap tower may include a spigot having at least one non-contact sensor affixed to or within the body of the tap tower. The sensor may be adapted to identifying objects and is further adapted to filter out movements that are not interpreted as a request for dispensing. A microprocessor analyzing the data from the non-contact sensor determines when an actual request for dispensing is received. Once the request for dispensing is confirmed the spigot operationally delivers the beverage or non-Newtonian fluid foodstuff. Operation of the non-contact sensor provides both sending a pulsed signal and receiving the pulsed signal reflected from an object located in the path of the emitted signal. The microprocessor measures the time that elapses between initiation of the pulse and receipt of the reflection and uses this time delay to calculate the distance between the non-contact sensor and the object.
[0074] According to another aspect of the present invention, the pulsed signal may consist of high frequency ultrasound pulses. According to other aspects of the present invention, the pulsed signals may be infrared or electromagnetic light or laser.
[0075] In order to differentiate between valid requests for dispensing and other activity in the vicinity of the touchless dispenser, a target area is identified where potential requests for dispensing are considered. Movements of a targeted object within the target detection area are then detected and the amount of time is calculated where the targeted object spends inside the detection area. Detection of the targeted object in a stable position within the detection zone for a predetermined amount of time can then be used to trigger the dispenser.
2. Operation of the Preferred Embodiment [0076] The present invention is intended to be used in conjunction with an automated beverage dispensing system.

More specifically, it is felt that the present invention may be used in conjunction with an improved operation of the Beverage Dispensing System of the type described, taught or anticipated by or within PCT/US16/27175, and a Touchless Tap Dispenser of the type described, taught or anticipated by or within PCT/U518/13415, or their equivalents.
[0077] The use of a touchless dispensing system of the present invention may typically work in a self-serve mode.
However, when controlled products, such as alcoholic beverages or high value density products (e.g., perfume) are offered in a non-complimentary manner, some sort of authentication and authorization may be required before a guest is allowed to request servings via touchless proximity sensors. According to the present invention, various forms of authorization may be provided. These may include a dispensing station 10 activated by a command sent by guests from their mobile devices 31. Such a commands may be communicated through the cloud 62 where a number of business rules may be applied, such as: verification of guest age; verification that the guest did not exceed a maximum allowed volume/ servings of product in total or per unit of time (e.g., per day); verification of a sufficient balance on a guest financial account to complete the purchase; or, allowed only during a specified timeframe, for example during their stay at the hotel or on a cruise ship.
[0078] The activation of a dispensing station may be initiated by scanning of a authentication code, such as through the use of a QR code or barcode. Alternatively, scanning of tickets, tokens, RFID cards, fobs, or bracelets may be equivalently used to transmit information identifying the guest to an authorization system 66 where business rules described above may be applied and, if satisfied, to activate the dispensing station 10. A credit card terminal (not shown) may also be installed at a dispensing station where commands to the authorization system 55 may be communicated through the cloud 62 either directly or via a separate credit card processor cloud (not shown). The dispenser 10 may thereby be unlocked, or may be unlocked only after a guest enters an additional special code provided by a venue staff that may confirm that the guest has been authenticated and is allowed to use the dispensing station 10. When the terminal is unlocked the guest is allowed to make a product selection and swipe their credit card. Once credit card processor confirms that the guest presented a good credit card with a sufficient account balance, they can authorize a transaction and send a dispensing request to authorization system 66 where other validation rules may be applied and, if satisfied, would activate the dispensing station 10.

[ 0 0 7 9] As best shown in conjunction with FIG. 2, the integrated dispensing system provided herein provides Internet of Things (IoT) enabled operational sensors that allow for local control and remote authentication and authorization. The 5 control hierarchy may include a hardware level; a local control level; and a remote cloud level. The hardware level may include sensors to provide input on gestures, presence of cup, detection of product flow, as well as operational status for the glycol chilling to determine proper operation of the 10 radiator for heat exchange and circulating pump. A glycol flow detector may be utilized to provide input on glycol circulation status and speed of flow. Temperature sensors provide input and constant reading of temperature in the cooling area. The hardware level may include a touchless 15 dispensing pump or valve to provide a means of dispensing product.
[0080] The intelligence level may include a microprocessor or controller operating at the location to combine all the inputs from the hardware level and apply logic and rules from 20 the cloud level. The control of actual dispensing based on the rules established with controls for actual dispensing via control of the touchless dispensing Valve/Pump. Further, report all the data from and status may all be communicated to the cloud in real time via IoT.

[ 0 0 8 1 ] The cloud level collects all the data from the controller in real time and analyzes data and stores for Big-Data analytics. Additionally, the cloud level may evaluates all acknowledgment and authorization rules and send alerts and notifications to appropriate users. Further, data analytics may be provided to users for reports, trends, business activities (like inventory management, etc.), provide required compliance reports (like temperature tracking for milk), or provides real time changes by users to the business rules and dispensing parameters and provisions them to the controller for real time implementation.
[0082] The dispensing, metering, delivery and reporting of dispensed product is thereby authenticated, authorized and controlled through distributed cloud-based control through a wide area network. By providing sensor inputs from each of the main system points (i.e., supply, metering, dispensing), delivery and control is ultimately determined through a cloud-based authentication and authorization system. By maintaining a higher level control, individual system operations may be governed and controlled by a centralized rules engine to approve or deny dispensing request (whether due to age verification or other metric), control charges and costs, as well monitor, report and alert system operations. By integrating operational sensors from each part of the system, failure of any sensor input or contradicting sensor inputs can be analyzed to allow the system to continue operations using various 'back up' control algorithms.
[0083] According to another aspect of the present invention, a dispensing system and method of operation is provided that may be adapted for general product dispensing in which system operation sensor are available from the product supply, through the product metering, to product discharge.
Utilizing parallel data inputs, the operation of the system may be controlled utilizing set operational rules intended to identify normal system operation from an error mode and thereby allow continued, accurate operation even during failure of part of the system. Authentication and authorization are managed through a cloud based server in which payments may be processed and data management may be maintained with separate customer and operations databases.
Authorization requests from a user at a point of purchase may be transmitted to authentication and authorization server in order to verify and validate a user and process a payment request. The request approval or denial is transmitted to the cloud-based rules engine for comparison of the request with the system operation. If one or more services are authorized the system will initiate dispensing, with a completed serving or serving failure/timeout being communicated to the cloud based rules engine for additional control (i.e., post a charge for successful dispensing, alert an error if a failure, etc.) Progress may be updated at the system or otherwise online from a portable electronic device.
[0084] By separating and distributing the system status, the user and system authorization data, and the control functions, operations may be monitored and controlled about multiple dispensing divided about separate geographic locations (if desired). In such a method operational rules that are separate for different geographic locations, operational time periods or with ambulatory or mobile customers may be aggregated.
[0085] The foregoing descriptions of specific embodiments of the present invention are presented for purposes of illustration and description. The Title, Background, Summary, Brief Description of the Drawings and Abstract of the disclosure are hereby incorporated into the disclosure and are provided as illustrative examples of the disclosure, not as restrictive descriptions. It is submitted with the understanding that they will not be used to limit the scope or meaning of the claims. In addition, in the Detailed Description, it can be seen that the description provides illustrative examples, and the various features are grouped together in various embodiments for the purpose of streamlining the disclosure. This method of disclosure is not to be interpreted as reflecting an intention that the claimed subject matter requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive subject matter lies in less than all features of a single disclosed configuration or operation. The following claims are hereby incorporated into the Detailed Description, with each claim standing on its own as a separately claimed subject matter.

Claims (23)

1. A product dispensing system comprising:
an authentication system for initiating product dispensing comprising:
at least one touchless proximity sensor operatively communicating with a product metering system for providing a dispensing authorization with by processing and analyzing sensor readings to identify a non-contact initiation indicia comprising a visually discernable gesture; and at least one proximity sensors for detecting the presence or absence of, within a specific location, a container where a product is being dispensed;
a product source or supply;
said product metering system operatively providing egress of the product from the product source or supply;
a delivery dispenser in operative communication from the product metering system; and a control system for operatively controlling dispensing, rnetering, delivery and reporting of dispensed product whereby initiation authentication and control operation are distributed in a cloud based control through a wide area network.

2. The product dispensing system of claim 1, wherein dispensing is implemented in a mode selected from a group consisting of:
initiating a fixed size serving and a first visually discernable gesture; and initiating dispensing with the first visually discernable gesture and ceasing dispensing by a second visually discernable gesture.

3. The product dispensing system of claim 1, wherein in addition to the visually discernable gesture said non-contact initiation indicia further comprises, in combination, one or more additional initiation signals selected from a group consisting of: a QR code;
a barcode; a tickets;
a tokens; an RFID readable elenlent; a fobs; or a coded bracelet.

4. The product dispensing system of claim 1, wherein said visually discernable gesture comprises an intentional hand movement; whereby said intentional hand movement is differentiated between random hand movements or other nonintentional environmental movements.

5. The product dispensing system of claim 4, wherein said product metering system further comprises:
a beverage dispensing system having a pressurized liquid beverage source or supply;
a metering chamber enclosing a piston that functions as a line pressure powered bi-directional dispenser by redirecting the pressure from one end of the chamber to the other end;
and a touchless tap in fluid communicaiton with the metering chamber for dispensing Newtonian or non-Newtonian fluid beverages or foodstuffs; and a control system further comprising:
a hardware level comprising a plurality of Internet of Things (IoT) enabled operational sensors in operational communication with the control system and comprising:
at least one sensor to identify the visually discernable gesture;
at least one sensor to identify a presence of product receiving container; and at least one sensor to detect a flow of dispensed product.

6. The product dispensing system of claim 4, wherein said product metering system further comprises:
a bulk liquid beverage source or supply;
a pump in fluid communication between the beverage source or supply and a delivery dispenser;
a touchless tap in fluid communicaiton with the pump for dispensing Newtonian or non-Newtonian fluid beverages or foodstuffs; and a control system further comprising:
a hardware level comprising a plurality of Internet of Things (IoT) enabled operational sensors in operational communication with the control system and comprising:
at least one sensor to identify the visually discernable gesture;
at least one sensor to identify a presence of product receiving container; and at least one sensor to detect a flow of dispensed product.

7. The product dispensing system of claim 5, wherein said product metering system further comprises:
a refrigerated volume for storing at least one beverage keg; and a tap tower for supporting at least one spigot in fluid communication with the at least one beverage keg;
a temperature control system for maintaining a discharge dwell volume of beverage between the at least one beverage keg and the at least one spigot at a selected depressed temperature by removing heat flux that is generated from outside the tap tower and migrating inward.

8. The product dispensing system of claim 7, wherein said temperature control system comprises a closed loop cooling circuit utilizing:
a pump, a discharge conduit, a return conduit, and a heat exchanger, all in continuous operational fluid communication among each other.

9. The product dispensing system of claim 8, wherein said pump includes a hydraulic reservoir integrated within the pump to provide for continuous priming and suction to facilitate pumping coolant through at least one heat exchange assembly discharging heat from coolant passing through the cooling apparatus, and the pump being a field-replaceable unit which is external to and coupled in fluid communication with the at least one heat exchange assernbly

10. The product dispensing system of claim 8, wherein said heat exchanger comprises a utilizing a food water cooling radiator grade propylene glycol as a cooling fluid with the closed loop, the water cooling radiator being a field-replaceable unit which is external to and coupled in fluid communication with the pump.

11. The product dispensing system of claim 10, wherein said heat exchanger comprises a utilizing a food water cooling radiator grade propylene glycol as a cooling fluid with the closed loop, the water cooling radiator being a field-replaceable unit which is external to and coupled in fluid communication with the pump.

12. The product dispensing system of claim 6, wherein said product metering system further comprises:
a refrigerated volurne for storing at least one beverage keg; and a tap tower for supporting at least one spigot in fluid communication with the at least one beverage keg;

a ternperature control systern for maintaining a discharge dwell volume of beverage between the at least one beverage keg and the at least one spigot at a selected depressed temperature by removing heat flux that is generated from outside the tap tower and migrating inward.

13. The product dispensing system of claim 12, wherein said temperature control system comprises a closed loop cooling circuit utilizing:
a pump, a discharge conduit, a return conduit, and a heat exchanger, all in continuous operational fluid communication among each other.

14. The product dispensing system of claim 13, wherein said pump includes a hydraulic reservoir integrated within the pump to provide for continuous priming and suction to facilitate pumping coolant through at least one heat exchange assembly discharging heat from coolant passing through the cooling apparatus, and the pump being a field-replaceable unit which is external to and coupled in fluid communication with the at least one heat exchange assembly

15. The product dispensing system of clairn 13, wherein said heat exchanger comprises utilizing a food water cooling radiator grade propylene glycol as a cooling fluid with the closed loop, the water cooling radiator being a field-replaceable unit which is external to and coupled in fluid communication with the pump.

I 6. The product dispensing system of claim 15, wherein said heat exchanger comprises a utilizing a food water cooling radiator grade propylene glycol as a cooling fluid with the closed loop, the water cooling radiator being a field-replaceable unit which is external to and coupled in fluid communication with the pump.

17. The product dispensing system of claim 5; wherein said Internet of Things (IoT) enabled operational sensors further comprise:
at least one sensor to identify a speed or flow of coolant; and at least one sensor to identify a temperature reading of the liquid beverage source or supply.

18. The product dispensing system of claim 12; wherein said Internet of Things (IoT) enabled operational sensors further comprise:
at least one sensor to identify a speed or flow of coolant; and at least one sensor to identify a temperature reading of the liquid beverage source or supply.

19. The product dispensing system of claim 1, wherein an operation of the at least one touchless proximity sensor comprises:
sending a pulsed signal; and receiving the pulsed signal reflecting from an object located in a path of an emitted signal;
whereby the microprocessor measures a time that elapses between initiation of a pulse and receipt of a reflection is received such as to calculate a distance between the non-contact sensor the object.
20. The product dispensing system of claim 19, wherein said pulsed signal is select =from a group consisting of: high frequency ultrasound pulses; infrared radiation; and electromagnetic radiation.

20. A method for differentiate between valid requests for dispensing and other activity in the vicinity of a dispensing station for touchless dispensing of beverages and non-Newtonian fluid foodstuffs comprising:
identifying a target area where potential requests for dispensing are considered;
detecting movements of a targeted object within the target detection area;
determining an amount of time that the targeted object spends inside the detection area;
and identifying a stability of a position of the targeted object.

21. The product dispensing system of claim 20, wherein the target area comprises a three-dimensional space represented by a truncated cone such that the distance between the sensor and the targeted object is between the cone's axis and the cone's slanted heights about a defined width.

22. The product dispensing system of claim 21, wherein the targeted object comprises a hand gesture.

23. The product dispensing system of claim 22, wherein said hand gesture is selected from a group comprising: left hand is placed in front of sensor; right hand is placed in front of sensor;
both hands placed in front of sensor; first left and then right hand are placed in front of sensor;
first right and then left hand are placed in front of sensors; a hand moved from left to right; and a hand moved from right to left.