CN109863112B - Container-free customized beverage vending machine - Google Patents

Abstract

Methods and apparatus are described for facilitating a beverage dispenser and its operation. The embedded computer interface enables the consumer to create their own beverages or to select from a menu of beverages. The beverage is dispensed in a container. The beverage can be made from hot, cold or carbonated water mixed with various flavors of syrups, sweeteners and nutritional supplements. An identification may be presented and the consumer identified and an account with the consumer may be called up by the computer to determine available funds and previous beverage selections and mixes. The machine may set an automatic cleaning cycle for the tubing valve and the dispensing area.

Description

Container-free customized beverage vending machine

Technical Field

Convenience drink dispensers are a major industry costing billions of dollars worldwide. Today, market share is dominated entirely by the beverage sold in plastic bottles and aluminum cans. It is estimated that less than 15% of such beverage containers are currently recycled, resulting in a significant amount of environmental waste.

Moreover, most convenient drinks are water-based and, therefore, have significant energy consumption in their own right in bottling, shipping and dispensing into vending machines.

There is a need for a new beverage dispenser that addresses the selection limitations and environmental issues associated with existing beverage dispensers.

Disclosure of Invention

A convenience drink dispenser and methods of dispensing convenience drinks are described. An embedded computer interface is utilized that enables customers to sell a wide variety of convenience drinks to their own containers. The vending machine is connected to municipal water supplies and drains in a manner similar to a conventional fountain. This enables a large portion of the beverage constituents to be supplied to the machine in a highly concentrated form and then mixed in the machine to produce a customized beverage rather than transporting the water to a vending site. Municipal water entering the machine is subjected to a multi-stage filtration process specifically adapted to the water quality of the site at a particular location.

The beverage sold by the vending machine can be made of hot, cold or carbonated water, and can be any beverage designed by the customer, either plain filtered water, standard soft drinks, or fully customized beverages. The beverage ingredients can be stored in the machine in one of two highly concentrated forms. The beverage material may be in liquid form, either in industry standard "bag-in-box" designs, storage cartridges, or product bins. The drink raw material can be in a powder form and is contained in a large powder container or a small-capacity container. Each vending machine stores a plurality of individual ingredients. Some of these may be standard drinks and the remainder may be individual ingredients including but not limited to: various natural fruit syrup concentrates, conventional and low-calorie sweeteners, natural fruit extracts, natural herbal extracts, natural flavors, dairy products such as coffee, tea, cocoa, chocolate, milk or cream, non-dairy products such as soy milk or almond milk, vegetables in juice, powder or puree form, various flavor nutritional supplements, and various nutritional supplements.

An agent or user may access the invention and present identification credentials. The machine identifies the user as a customer and calls out an account for the customer. Additionally, the machine may locate the customer based on a Global Positioning System (GPS) or proximity sensor and log in with the mobile device application user. The user can add funds using physical currency through the machine interface, if desired, or bill a credit card, for example, for an amount of money if necessary. The machine may also accumulate drink charges. Billing for the charge may be to any third party, such as, but not limited to, an employer, a sponsor, a school district, a host, an advertiser, or a health care provider. In one embodiment, the third party may pay the entire charge, or any portion of the entire charge for the drink, such as a flat fee (per drink or daily), for example as part of employee welfare. The vending machine may call out a list of favorite or recently purchased beverages by the user. The user can then simply order from the list, order general filtered water, standard soft drinks, favorite or hot-sell recipes recommended by the machine, or design a completely new customized drink. When designing a new customized beverage, the user can choose the flavor type (which can be a mix) and its relative flavor intensity. For example, the user may pick 30% pomegranates and 70% blueberries and then vary the intensity from mild like micro flavored water to severe like fruit juice. The user may also select additional sweeteners from more standard sugar-based sweeteners such as sucrose/agave syrup or low calorie sweeteners such as stevia or luo han guo extract. Likewise, the user may select various percentage combinations of the above sweeteners and then vary the intensity from slightly sweet to very sweet. Next, the user may choose a nutritional supplement mix at will, such as immune enhancement, energy enhancement, multivitamins, etc., select their relative percentages, and then adjust the amount, perhaps according to body weight. For example, children may use fewer nutritional supplements than adults. After all the above selections are completed, the beverage is mixed and dispensed to the user's own container. If the user likes the beverage, it may be saved to the user's account and stored in a database for future sale or edit to adjust the recipe. In another example, a customer may access a social media outlet as provided by Facebook (Facebook) corporation, headquartered in palo alto, ca, usa, and "drink share" a recipe. For example, a user may access a social media outlet (e.g., facebook. rtm.) and "drink share" a customized drink recipe via, for example, an apple app (iphone. rtm. application), an android app (android. rtm. application), and/or other electronic applications. The customer may then choose to purchase the shared beverage recipe found from the social media experience on a local machine. The local machine or a remote database accessible via an internet connection sells the desired shared beverage formulation. For example, a customer may discover a shared beverage recipe and save it to an individual account in a social media outlet experience. The personal account may be maintained in a remote database that the machine can access and then sell the beverage on demand by the customer.

A custom mix ratio drink can also be created. Unlike conventional soda dispensers, which dispense syrup and water bases simultaneously in fixed proportions, microprocessor control enables all of the various ingredients held in the machine to be mixed with each other, in any combination, in various proportions, and to the water base. The mix proportion of ordinary soda can be preprogrammed to sell ordinary soft drink, also can sell the complete customization drink that single user designed.

A cleaning cycle may also be included, including the novel vending cycle. In a conventional carbonated drink machine, the carbonated syrup/water mixture may drip slightly at the end of each vending operation. This results in the dispensing area becoming sticky and therefore requires frequent cleaning. A mixing manifold may be included that is first cleaned by a cleaning cycle. This clears the manifold of any drips that may leak during the vending cycle. One end of the mixing manifold multi-path solenoid valve, which normally opens to the machine drain, is connected to the drain. The cleaning cycle may be performed with a cleaning agent such as hot water and/or bleach at about 190 degrees fahrenheit.

The vending machine may also be equipped to provide valve cleaning. Solenoid valves and similar conventional carbonated beverage dispenser valves can become sticky over time and may not open or close properly. In a common beverage fountain, its machine components are frequently disassembled, cleaned, and then reassembled. One embodiment of the present vending machine utilizes a periodic valve cleaning cycle that is executed by software or manual control at specific time intervals determined based on events such as elapsed time or the number of syrups sold for a given syrup type.

a) The vending machine may also provide a unique billing/customer interface that enables an individual user to create unique beverages and store their favorite formula in the central database of the machine. Each machine may be connected to a master database via the internet. Since each individual machine may be stocked with a different ingredient, the user interface may display the likelihood that the beverage that the customer is using the particular machine may be made. The system may also implement features such as "parental controls. This feature may be implemented in machines deployed at schools where parents may limit the number and types of drinks that a child may purchase, and may also set limits on the types of drinks or specific ingredients such as sugar. Parents may also require a specific nutritional supplement in each drink. In addition, the customer may name the beverage and submit it for other customers to try and score, and the database may display the highest scoring/selling formula in the machine. The system may also implement features such as "all/operator control". For example, the machine may include a lock-out time. For example, the machine may be programmed to lock on to students during a class, and open to teachers and/or employees.

b) The vending machine may also be capable of vending beverages in all different sizes, colors and translucent containers. Opaque containers are often difficult to see through when filled with a drink, thus resulting in overfill and spillage. If the user knows the bottle/container size, which can select the appropriate size/volume for the beverage total, the microprocessor can adjust the amount of all ingredients and fill the container accurately without overflowing the container. If the user makes a mistake and does not know the container size, a manual or microprocessor controlled cycle can be activated to avoid overfilling.

The vending machine may also provide a secure experience to the user. Since the machine can be used to sell hot, cold or carbonated drinks, there is a risk that some customers may buy hot drinks to fit into an unsuitable container, for example an uninsulated stainless steel bottle may cause burns. Accordingly, the vending machine may include a temperature sensor. If the temperature of the bottle surface exceeds a safe level, the user may be alerted and the vending process may stop.

The vending machine may also include a sanitizing device for the dispensing area. Conventional carbonated drink machines employ dispensing nozzles that actuate dispensing by pushing a dispensing valve stem with a disposable cup. If a user uses his or her own container in such a dispensing mechanism, bacteria may be transmitted to the dispensing rod and, thus, between subsequent customers. In one embodiment of the vending machine, a recessed dispensing tube may be utilized that is shielded from contact with the user's bottle and that may be illuminated with germicidal ultraviolet germicidal light throughout the dispensing area.

This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the detailed description. This summary is not intended to identify key or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.

Brief description of the drawings

The detailed description is described with reference to the accompanying drawings. The left-most digit(s) of a reference number in a figure identifies the figure in which the reference number first appears. The use of the same reference symbols in different drawings indicates similar or identical items.

FIG. 1 is a schematic diagram of one embodiment of a piping system in a vending machine assembly.

FIG. 2 is a schematic diagram of one embodiment of an electrical system in the vending machine assembly.

FIG. 3 is a schematic diagram showing one embodiment of the location of components in the vending machine assembly.

Fig. 4 is a schematic diagram of an interface presented to an agent to enable customized drink dispensing.

Fig. 5 is a schematic diagram of an interface presented to an agent to enable customized drink dispensing.

Fig. 6 is a schematic diagram of an interface presented to an agent to enable customized drink dispensing.

Fig. 7 is a schematic diagram of an interface presented to an agent to enable customized drink dispensing.

Fig. 8 is a schematic diagram of an interface presented to an agent to enable customized drink dispensing.

Fig. 9 is a schematic diagram of an interface presented to an agent to enable customized drink dispensing.

Figure 10 is a flow diagram of a drink vending-related control process in one embodiment.

Figure 11 is a schematic diagram of one embodiment of a piping system in a beverage dispensing system.

Figure 12 is a schematic diagram of one embodiment of a water filtration system in a beverage dispensing system.

Figures 13A and 13B are perspective and cross-sectional views, respectively, of one embodiment of a thermoelectric water cooling and carbonation system in a beverage dispensing system.

Figures 14A and 14B are cross-sectional views of one embodiment of a thermoelectric water cooling and carbonation system showing water flow in a water bath and ice accumulation reservoir.

Figure 14C is a schematic diagram of one embodiment of a thermoelectric water cooling and carbonation system.

Figures 15A and 15B are schematic diagrams of one embodiment of a differential pressure dosing system in a beverage dispensing system.

FIGS. 16A and 16B are perspective and cross-sectional schematic views, respectively, of one embodiment of a differential pressure feed device for measuring fluid flow in a differential pressure feed system.

17A, 17B, and 17C are series of graphs showing flow rate measurement feed for a differential pressure feed system.

18A, 18B, and 18C are series of graphs showing flow rate measurement feed for a differential pressure feed system.

Figures 19A and 19B are schematic diagrams of one embodiment of a pulse counter dosing system in a beverage dispensing system.

Figures 20A and 20B are an exploded perspective view and a cross-sectional view, respectively, of one embodiment of a dual sensor pulse counter feed system using a Hall effect sensor.

FIG. 20C is a table of one embodiment of a dual sensor pulse counter feed system for pulse counting.

21A, 21B, 21C, 21D, 21E, 21F, 21G, 21H, 21I, 21J, 21K, 21L, 21M, and 21N are schematic diagrams of one embodiment of a four-sensor pulse counter feed system using Hall (Hall) effect sensors.

FIG. 22 is a schematic perspective view of one embodiment of an infrared sensor pulse counter feed system.

FIG. 23 is a schematic top view of an embodiment of a light pulse generator of an infrared sensor pulse counter feeding system.

24A, 24B, 24C, 24D, 24E, 24F, and 24G are a series of schematic example diagrams of one embodiment of an infrared sensor pulse counter feed system.

Figure 25 is an exploded schematic view of one embodiment of a dispenser in a beverage dispensing system.

Figure 26 is an overall schematic view of one embodiment of a dispenser in a beverage dispensing system.

Figures 27A and 27B are schematic partial cross-sectional views of one embodiment of a nozzle in a beverage dispensing system.

Fig. 27C is a schematic cross-sectional view of a portion of a nozzle in a beverage dispensing system showing the direction of liquid dispensed from an ingredient outlet.

FIG. 27D is a schematic cross-sectional view of a portion of a nozzle illustrating the direction of liquid dispensed from a non-circular outlet.

Figures 28A, 28B, 28C and 28D are schematic partial cross-sectional and schematic cross-sectional views, respectively, of one embodiment of a solid cone spray of a nozzle in a beverage dispensing system.

Figure 28E is a partial cutaway perspective schematic view of the water flush discharge of the nozzle and the resulting solid cone spray in the beverage dispensing system.

Figure 29 is a schematic view of a nozzle filling a user receptacle in a beverage dispensing system.

Detailed description of the preferred embodiments

Reference is made to the accompanying drawings. FIG. 1 shows one embodiment of a vending machine apparatus that may include a touch screen display 100. Other embodiments may include a variety of other ways to communicate information to and/or receive information from a user, such as a keyboard, monitor, human interface device, or visual display. In one embodiment, a Personal Computer (PC) 101 having one or more processors and memory may communicate with the touch screen display 100 to receive and transmit information related to information acquired by the display 100 and/or transmitted by the PC 101. Other embodiments may include other ways to transmit or receive information to an element interacting with a user.

The PC101 may convert the received information into a format and/or language that communicates with two Programmable Logic Controllers (PLCs) 103, 104. Other embodiments may include ways of communicating user input directly and/or indirectly with one or more controller devices.

The PC101 may communicate with two PLCs103, 104 by means of an ethernet router 102. The PLCs103, 104 may send and receive information to and from the PC101 that is directly related to information retrieved from the user and/or the operations of the PLCs103, 104 described above. Other embodiments may include one or more control devices and/or methods that are capable of directly or indirectly fulfilling user requirements. In one example, the user may select an option presented on the touch screen display 100, which may then be transmitted to the PC 101. The PC101 may then interpret the user's input and convert the input into a format and/or language recognizable by the PLCs103, 104. The PC101 may then transmit the necessary information required to fulfill the customer's requirements to the PLCs103, 104 via the ethernet router 102.

In one embodiment, the PLC103 controls the relay 105 in connection with the solenoid valve 124 to achieve flow rate control of the liquid and/or gas through the solenoid manifold 113. Alternative embodiments may include one or more relays or other means to control or directly affect the opening of a valve or fluid flow, wherein the relays are of a wide variety including solid state relays, polarized relays, latching relays, vibrating reed relays. Other embodiments may include one or more valves that are actuated pneumatically, hydraulically, electrically, and/or other mechanically. For example, after the user input is communicated to the PLC103 via the PC101 and/or the Ethernet router 102, it may be accomplished by activation of the relay 105, which relay 105 activates the solenoid valve 124, allowing fluid to flow for a period of time directly related to the user input. Further, the user input, after being communicated to the PLC103 via the PC101 and/or the ethernet router 102, can be accomplished by activation of the relay 105, the relay 105 activating the solenoid valve 124, allowing a flow of a quantity of liquid, which is based on feedback from one or more flow sensors and is directly related to the user input.

As shown in FIG. 1, one embodiment utilizes a fluid system to effect the transport, filtration, modification and manipulation of one or more fluids and their properties. The flow of water into the vending machine assembly often closes the safety solenoid valve 106. Valve 106 can terminate liquid flow into the vending machine at any time. The liquid path outlet valve 106 may be connected to an ozone generator by a T-connector. Fluid from the liquid path outlet valve 106 may be prevented from entering the ozone generator by a check valve. In this embodiment, the water passes through a water softening filter 107 to reduce magnesium, calcium and other dissolved minerals to a desirable palatable level for human consumption. After passing through the softener 107, the liquid passes through two serially oriented carbon filters 108. The liquid then flows through an Ultraviolet (UV) filter 109 before continuing to other components of the liquid system.

In summary, one embodiment may employ a four-stage filtration process that includes a softener 107, an activated carbon filter 108, and a UV filter 109 to deliver water that is palatable and suitable for human consumption. Other embodiments may include various amounts and types of purification and/or particulate filters as needed to achieve delivery of water that is palatable and suitable for human consumption. An embodiment may include other ways of reducing scale and/or reducing water hardness, such as a scale filter. Alternative embodiments may omit the use of filtration in the liquid system.

The inlet fluid path may be divided into several components. One component may be a solenoid valve 110 to control the flow of liquid to a hot water tank or heater 111. Another embodiment may employ one or more pneumatic, electric, hydraulic, and/or mechanical valves placed in front of and/or behind the heating reservoir to effect the flow of liquid to and from the heating reservoir.

The flow of liquid into the heated water tank 111 may be directly controlled by the actuation of the solenoid valve 110. The flow of liquid to the heating water tank 111 and the flow of liquid from the heating water tank 111 flow through the inlet port and the outlet port, respectively. The outlet port may be directly connected to the liquid path which is always maintained at atmospheric pressure. Other embodiments may employ various other heating assistance techniques, such as pressurized hot water tanks, tankless water heaters, and the like, to achieve heating of water.

The temperature of the hot water may range from 100 degrees fahrenheit to 212 degrees fahrenheit. The high temperature liquid then flows along the liquid path to the check valve 112, and the check valve 112 prevents the backflow of the liquid to or into the heated water tank 111. After passing through the check valve 112, the hot liquid flows through three manifolds 113, a liquid flow meter and a normally open three-way solenoid valve 115, oriented in a series, two-in-parallel fashion. At this time, the high temperature liquid is diverted to a liquid path connected to the distribution nozzle 116 or a liquid path connected to the drain line 117. Another embodiment may include one or more liquid paths along which the high temperature liquid may flow, directly or indirectly, to the dispensing nozzle and/or drain. Another embodiment may include the manner in which a high temperature liquid is brought from a source to a destination in a liquid system to dispense and/or discharge the liquid.

The liquid may also enter a liquid treatment device 118 having cooling and/or carbonation influent functions. The vending machine also has the capability of cooling one or more incoming streams flowing through a single fluid path. Other embodiments may include one or more means for cooling and/or carbonating the liquid of the present invention.

A liquid path out of the vending machine may be included, for example, a path dedicated for chilled liquid to flow through the one-way valve 112 to prevent backflow, and then to a dedicated solenoid valve 124 located within the manifold 113. Each liquid path generally follows the path of the high temperature liquid entering the manifold.

The function of discharging liquid possessed by the present invention can be ensured by the drain valve. The valve may be of various designs including, but not limited to, a block valve and a solenoid valve. Figure 1 shows an embodiment of the drain valves with a mains drain valve 129, a hot water tank drain valve 130, a carbonated liquid drain valve 131 and an ice bath drain valve 132. An ice bath overflow liquid path or drain line 133 may also be utilized as a component of the freezer 118 to maintain an optimal level in the ice bath.

The temperature of the frozen product may range from about 60 degrees fahrenheit to 32 degrees fahrenheit. For example, the liquid may enter a water cooler, carbonator, syrup cooler bank designed for fountain drink machines 118. The liquid flowing from the chilled water path then flows along a path connected to a one-way valve 124 to a normally closed solenoid valve located in the manifold. After the solenoid is activated, chilled water flows directly through manifold 113, flow meter 114 and three way solenoid 115 for distribution. Other embodiments may include the use of one or more liquid paths and/or valves to control the flow of liquid from a liquid treatment facility, such as a water cooler, to distribute or treat the liquid. The carbonated liquid exiting the liquid treatment device may flow along a liquid path directly or indirectly connected to the dispensing nozzle, which may be adjusted through the use of a device such as a needle valve 134 or an inline compensator or similar device. In another example, syrup may pass through a syrup freeze line, through manifold 113, flow meter 114, and three-way solenoid 115 to a dispensing nozzle.

One embodiment utilizes pressurized carbon dioxide (CO)₂) A tank 119 for regulating outlet pressure to supply CO to the chiller/carbonator train 118, the product pump 120 and the in-line supply₂A gas. Other embodiments may include various other components that require compressed gas for pneumatic actuation, carbonation, direct use, and/or other applications that require compressed gas.

Gas entering the product pump 120 effects operation of the pump and flow of product along a liquid path that bisects the product pump 120. For example, CO₂The gas activates the air turbine pump which delivers a positive pressure to the upstream flow to move the liquid through a liquid path. CO 2₂Gas may also flow along a liquid path that terminates in a one-way valve 112, which 112 is connected to a dedicated, normally closed solenoid valve on the manifold 113. Flow through the liquid path may be regulated by an assembly such as a needle valve 135. This path then follows a path similar to the chilled fluid described aboveThe course continues to extend. In other embodiments, the gas may flow along various routes that terminate at flow control assemblies, such as solenoid valves, pneumatic valves, and/or mechanical valves that initiate the dispensing or processing of the gas, etc. In other embodiments, CO₂The gas may enter the carbonation tank under pressure where it dissolves into a solution (co-carbonation fluid).

Pneumatically driven product pump 120 can effect the transfer of product liquid from one or more containers to a dispense or process along a liquid path similar to the chilled fluid described previously. Alternate embodiments may utilize other means to deliver the product liquid to dispensing or processing by one or more liquid delivery methods such as electric pumps, pneumatic pumps, positive displacement pumps, hydraulic pumps, positive pressure inlets, and any combination thereof or alone.

One embodiment may utilize a combination of solenoid manifolds 113 to control the flow of liquid from a single independent inflow path to a total outflow path. For example, a six-wire manifold may include six normally closed solenoid valves, each of which prevents a given liquid from entering the manifold. When a given solenoid valve is energized, liquid previously trapped by the solenoid flows through the manifold. The plurality of solenoid valves 112 may be actuated during overlapping time intervals to allow one or more fluids to enter the manifold through separate fluid paths and exit through the manifold. Other ways of achieving control of the total outlet of a single or multiple liquid streams through a possible application may also be used.

In another embodiment, the vending machine may control the flow of liquid to the dispensing nozzle 116 using a normally open three-way solenoid valve 115. The solenoid operates so that all liquid flowing through the inlet is expelled through one of two independent outlet paths. When the three-way solenoid 115 is energized, all of the liquid flowing through the inlet is expelled through an outlet path connected to the dispensing nozzle 116. Other embodiments may control the dispensing of the liquid using methods such as a normally closed solenoid or other means.

A sink 121 may be placed under the dispensing nozzle 116 to take the treated liquid and deliver it to the drain 117. Other embodiments may use a variety of methods to take the treated liquid and send it to the drain.

An Ultraviolet (UV) disinfection lamp 125 may be utilized to disinfect the sink, dispensing nozzle, and or dispensing area.

The liquid may be delivered to the process outlet via a drain line 117. Other embodiments may use methods such as a water reservoir with a submersible pump to drain the treated liquid from the present invention.

The inductive float switch 128 can detect the liquid at the bottom of the present invention. Other embodiments may use other liquid level sensing approaches.

The magnetic stripe card reader 122 may enable the user to transfer funds as payment for the products delivered by the present invention. For example, consumers come to the present invention and purchase beverages from vending machines using visa (rtm) credit cards. Payment may also be effected using means such as cash and coin machines or other payment accepting devices.

Near field Radio Frequency Identification (RFID) readers 123 can enable identification of known customers so that the present invention can respond to the customer in a personalized manner. For example, the customer approaches the machine and presents an RFID tag to the reader 123, and the reader 123 receives an identification number from the customer's tag and transmits the information to a program that retrieves and applies the information associated with the customer identification number. The RFID tag may be an inductive card, a passive RFID tag, an active RFID tag, a near field communication device, or any other RFID technology and/or frequency communication device suitable for enabling identification of a known customer and enabling the present invention to respond to the customer in a personalized manner. Other embodiments may use methods such as user name, password, magnetic stripe card, smart card, and/or any similar method to effect identification of a known customer.

One or more LED lights 126 may be used to illuminate a drink container placed beneath the dispensing nozzle 116 and/or to illuminate the area from which liquid is dispensed.

An image of the liquid path out of the dispensing nozzle 116 may be captured using the camera 127. The captured image may be a still picture and/or a video image of the liquid path exiting the dispensing nozzle 116.

The beverage selection and customization process may utilize the touch screen display 100 to enable communication between the vending machine and the user. Such communication allows the user to directly control the composition of the dispensed beverage. For example, FIG. 4 illustrates an initial display image that may be utilized by one embodiment. The present invention learns the identity of a user in a "login" event. Prior to the event, one embodiment may display an image as shown in fig. 5.

One embodiment may use the display images shown in fig. 4-9 for a beverage customization process. For example, the user selects a desired amount of beverage using the display image as shown in fig. 5. In one embodiment, the quantity of beverage may range from about 6 fluid ounces to about 64 fluid ounces, or any similar quantity associated with a personal beverage container. The user can then select the main liquid types as regular cold water, carbonated water and hot water. Other embodiments may include major liquid types other than water removal such as aqueous solutions and ethanol. After this, a display screen such as that shown in fig. 7 may be used to enable the user to select one or more supplemental liquids to be added to the beverage. For example, the user chooses to add a concentrated juice of kiwifruit, mango, and orange to the custom made drink. The user may then select to customize the proportion of supplemental liquid added. The user may specify that the concentrated juice of the final makeup liquid combination contains 47% kiwifruit, 28% orange, and 25% mango.

Other embodiments may include similar but different ways for the user to customize the particular supplemental liquid added. Other embodiments may include similar but different ways for customizing the proportion of a particular supplemental liquid added. For example, a user may choose to create a drink with multiple supplemental liquids, where the proportion of the multiple supplemental liquids is myriad possibilities, but the total is equal to 1 or 100%. Any value in 100% may correlate to a value directly related to the intensity of the flavor desired by the user. If the user selects five refill liquids, the flavor intensity is selected to be "strong," and the strong flavor is known to equal 1 fluid ounce, then there are countless possible combination ratios of the five refill liquids, but in amounts equal to a constant of 1 fluid ounce. Yet another embodiment utilizes a different way than the total amount to enable the user to customize the mixing ratio of the supplemental liquids. Another embodiment may set the replenishment amount as a static amount or "cuvette". The cups may be of the same size as 8 ounces of beverage and 32 ounces of beverage. The user may select a small cup or a plurality of cups. Similar alternatives may include setting the overall flavor, viscosity, or other characteristics of the supplemental liquid to meet the needs of the user.

Upon selection of the supplemental liquids in unique combinations according to the user's needs, the nutritional supplement can be added to the beverage via the display image as shown in fig. 7. The nutritional supplement in liquid, powder, or other form can be added to the beverage or dispensed in a fixed amount, quality, or quantity commensurate with the characteristics of the beverage or the needs of the user into the total liquid. For example, the user may select a 20 fluid ounce beverage with a nutritional supplement. The total mass of the dispensed supplement may be a fixed mass such as 1 gram. Nutritional supplement in another embodiment, the quality of the nutritional supplement may be commensurate with the supplemental nutrition desired by the user, or with the quantity of 20 ounces of the beverage. The user may also choose to add sweetener to the customized beverage. The sweetener may include materials such as sucrose, stevia, agave, Lo Han Guo extract, Lo Han Guo or other sweeteners. These sweeteners can be added to the customized beverage in a manner similar to the addition of supplements.

The total mass of sweetener dispensed may be proportional to the amount of beverage and the sweetness desired by the user. Other embodiments may include similar ways of enabling a user to customize the sweetness of a customized beverage. Other embodiments may include similar ways of enabling a user to customize the caloric level of a customized beverage by changing the ratio of caloric sweeteners to non-caloric sweeteners. The user may also be presented with a display image as shown in fig. 8 informing the user of the final ingredients of the customized beverage that they created through the beverage customization process.

At this point, during the beverage customization process, the user may choose to confirm the purchase and/or customize the final ingredients of the beverage. The user may also be presented with a display image that presents various types of information to the user as shown in fig. 9. The information may include advertisements presented to the user. These advertisements may be generic and/or targeted to that particular user. The display screen may also present social media interaction options. For example, the user may choose to share the beverage with friends in facebook (rtm) status. At the same time, the final screen allows the user to initiate a sale by a button or similar actuation.

A cleaning cycle may be utilized to ensure proper sterilization and performance. In one embodiment, the vending machine may utilize automated cycles to accomplish cleaning and sterilization of one or more fluid paths. The cleaning may be accomplished by circulating hot water at a temperature of about 190 degrees fahrenheit and/or a sanitizing solution, such as a bleach solution, in one or more of the fluid paths. Another embodiment may utilize ozone (O)₃) Sterilization of one or more fluid paths. Other embodiments may utilize a similar manual rather than automatic manner to implement the cleaning cycle. Also, various methods of determining the necessity of cleaning and disinfecting may be included in one embodiment to initiate a cleaning cycle. Such methods may include sensing fluid changes reflective of a desired cleaning cycle using a flow characteristic sensor. Other embodiments may utilize methods of specifying the time interval between cleaning cycles, and/or ways of manually determining the necessity of a cleaning cycle.

A computing device may be employed that includes a processor and a memory such as a Random Access Memory (RAM). The computing device may be used in conjunction with other components of an embodiment, including but not limited to a controller and a display device. The computing device can operate in conjunction with a connected device to dispense a customized beverage. The computing device may also perform operations in accordance with software running in the device.

It may also include a way to clean and sterilize some components that are exposed to the user interacting with the vending machine in order to purchase the beverage. All surfaces exposed to the user are easy to disinfect and clean. More specifically, during the dispensing of the drink, the area of the machine exposed to the liquid, hereinafter referred to as the dispensing area, is periodically sterilized by a sterilization cycle. In one embodiment, the cycle may include sterilization of the dispensing area by Ultraviolet (UV) sterilizing light 125. Other embodiments may utilize hot liquids, such as water having a temperature of about 190 degrees fahrenheit, and/or sanitizing liquids, such as bleach solutions, to clean the dispensing area. One embodiment may turn on UV light for the necessary length of time after the vending cycle or at some other time to inhibit bacterial and potential pathogen growth in the dispensing area. In another embodiment, the surface of the dispensing area may be soaked in a disinfecting liquid to repel harmful bacteria from the dispensing area.

Means for ensuring safe dispensing of the hot liquid, defined herein as a liquid having a temperature above 100 ° fahrenheit, may also be included. The safety method reduces the risk of burns and/or other related injuries to the user. In one embodiment, this safety method is achieved by using a temperature sensor that directly and/or indirectly measures the skin temperature of the container. The method may include terminating the manner in which the hot liquid is dispensed and/or the temperature of the surface layer is reduced when the temperature of the surface layer of the container reaches or exceeds the temperature threshold. For example, the user places a metal container in the dispensing area and initiates high temperature liquid dispensing. After the liquid enters the container, the temperature sensor indicates that the skin temperature is over 100 ° fahrenheit. The invention then stops the dispensing of the hot liquid and dispenses the cold liquid at a temperature of about 45 degrees fahrenheit until the temperature sensor indicates that the skin temperature is below a temperature threshold of about 100 degrees fahrenheit. Other embodiments may utilize similar but different methods to detect unsafe temperature levels.

Methods of determining the capacity and/or size of a dispensing liquid container may also be included. One embodiment utilizes an array of proximity sensors arranged in an array to calculate and estimate container size. For example, one embodiment determines the volume of a container using various ultrasonic rangefinders that may be arranged hemispherically around a container holder (container bay). The volume data received from the rangefinder is then converted using an algorithm and an approximate container volume is calculated. Other embodiments may utilize a manner of determining or estimating the volume of the container by measuring other characteristics such as mass, without departing from the scope of the present invention.

Methods of verifying whether a container is present in the dispensing area may also be included. This method allows the vending machine to terminate dispensing liquid in the absence of a container into which the liquid to be dispensed enters. One embodiment may use an ultrasonic rangefinder to verify the presence of an object in the distribution area. Other embodiments may use a variety of other ways to verify that a container exists that holds the liquid to be dispensed.

Methods of aligning the container mouth with the liquid being dispensed may be included to ensure that the liquid being dispensed enters the container. One embodiment utilizes a volume sensor and a multi-dimensional actuator to position the dispensing nozzle over the mouth of the container. Other embodiments may use a variety of other methods including a combination of sensors and information that informs the user of the alignment between the container mouth and the dispensing nozzle. Another embodiment may present the user with an image of the dispensing nozzle and container mouth and allow the user to make spatial adjustments to ensure that the liquid being dispensed flows into the container.

Means may be included to prevent overfill or liquid flow out of the mouth of the container. This event may occur during the liquid dispensing process. One embodiment utilizes a volume sensor that measures the rate of rise of liquid in the container. This embodiment may then detect the change in liquid velocity described above, which may indicate that the container has reached a maximum liquid capacity. For example, an ultrasonic rangefinder indicates that a liquid is in a container as V_oThe rate rises. Next, the sensor indicates the current velocity V of the liquid_cBy a given factor k, or V_o =V_cK is the sum of the values of k and k. The decrease in velocity further indicates that the liquid in the container is no longer rising and that the liquid has flowed out of the container mouth.

A method may be included to ensure that liquid flowing through the liquid path as a cleaning cycle assembly does not enter a container placed below the dispensing nozzle. One embodiment accomplishes this by including a multi-way valve connected to the drain and the dispensing nozzle. In the event of a cleaning cycle, a multi-directional nozzle is installed to ensure that liquid does not flow into the dispensing nozzle, but rather into a drain or recirculation loop that is part of the cleaning cycle. For example, the liquid path is filled with hot water at a temperature of about 190 ° fahrenheit before the liquid is dispensed. The liquid path is connected to a normally closed three-way solenoid valve that controls the flow of liquid to either the dispensing nozzle or the drain. The three-way solenoid is de-energized so that all of the hot liquid entering the valve flows to the liquid path connected to the drain. This ensures that high temperature liquid does not enter the dispensing nozzle. Other embodiments may implement the method using other types of valves or methods.

A method of storing information on a customer identification device may also be included. In one embodiment, the device is a near field Radio Frequency Identification (RFID) tag of the customer. In other embodiments, the device may be presented as a personal communication or entertainment device such as an MP3 player or cell phone. Although other embodiments may utilize various other devices capable of communicating and storing information.

In one embodiment, information containing device owner specific information is sent from the vending machine to the device for storage. The user and/or vending machine then stores the information for later use. For example, a customer has an RFID tag that stores information about the customer's account balance and beverage preferences. When the customer authenticates himself to the vending machine using the RFID device, the aforementioned information is communicated to the vending machine. This information is then used to enable a customer's personalization and/or drink-selling experience. Other embodiments may utilize stored information for customer experience related purposes.

A method may be included that enables a user to electronically create or modify an aspect of their account and/or view information about the vending machine. In one embodiment, the method is implemented by utilizing an electronic application such as an apple (iphone.rtm.) application, an android (android.rtm.) application, and/or other electronic applications. For example, customers create customized beverages using an apple (iphone. rtm.) application and add them to their own account. The next time the customer identifies himself to the embodiment, he may be given the option of dispensing the drink created on the application. In another example, a customer browses the location of a vending machine near the location of the particular customer using an apple (iPhone. RTM.) application. Other embodiments may implement the method using a variety of other electronic means. Such other electronic means may include web pages, social media outlets (e.g., facebook. rtm.), or other channels of information.

Methods of presenting advertisements to one or more users within a given close range may also be included. The advertisement may be specifically tailored for a particular user and/or for a general audience.

A method of storing customer information in a database may also be included. The database may be utilized by various embodiments of the vending machine to share and retain information about customers, beverage ingredients, locations, and various other information used to effect beverage customization, vending processes, and/or customer experiences. For example, the database contains information about the amount of beverage ingredient to ensure that a new ingredient is replaced before the ingredient is used up. In another embodiment, the database contains information about the individual user's name, beverage history, beverage preferences, friendship, age, gender, location, and other personal attributes. In the event that the customer proves himself, this information is passed from the database to an embodiment. This information can be used to customize the customer experience and present the customer with known preferences.

Figure 10 illustrates a process in which the controller dispenses a customized drink. In one embodiment, the process is initiated with the establishment of communications between all of the control devices 138. This process continues with confirmation of successful communication. If successful, the process continues with the activation of the controller subroutine 139. The controller then waits to receive data 140 including information needed to dispense the beverage. Upon receipt of the information, the cleaning step 144 executes a predetermined cleaning algorithm, which may include cleaning the lines with hot water prior to dispensing. The desired water type 141 is selected and the appropriate dispense is calculated. A proportion of the total drink volume is then dispensed and it is determined whether syrup is required. The pour syrup 145 algorithm controls the dispensing of the desired amount of one or more syrups, such as desired syrups. If syrup is not needed, or after the syrup pouring step 145 is completed, the remaining amount of beverage is dispensed. After this event, the post-cleaning 142 step executes a cleaning algorithm, cleans the fluid path, and one or more controllers wait to receive data needed to dispense another beverage. The stop command 143 may interrupt the step at any time during the above steps and immediately move the step to a post-clean 142 event.

In one embodiment, as shown in fig. 11, the beverage dispensing system 170 may include a water supply 182, an ingredient supply 400, a dispensing system 600, a beverage dispensing controller 172 (generally referred to as controller 172), an operator interface 174, and a display and touch screen 176. In some examples, the beverage dispensing system 170 may include a credit card reader 180 and/or a cash receiver 178. In some examples, operator interface controller 174 may access a remote database via a network connection (e.g., internet 192) to sell the desired beverage formulation discussed above. Credit card reader 180 may be a magnetic stripe reader such as reader 122 (fig. 2) and/or an RFID reader such as reader 123 (fig. 2). Controller 172 may include one or more processors, and a microprocessor (such as PC101 shown in fig. 2 and described above) coupled to one or more persistent memory devices and adapted to perform the functions described herein. In one embodiment, the beverage dispensing system may contain one or more of any desired ingredients. Such materials may include, but are not limited to: various natural (or artificial) concentrated fruit syrups, conventional, low-calorie and non-caloric sweeteners, natural (or artificial) fruit extracts, natural (or artificial) herbal extracts, natural (or artificial) flavors, coffee, tea, cocoa, chocolate, dairy products such as milk or cream, non-dairy products such as soy milk or almond milk, vegetables such as juice, powder or puree, various types of flavored nutritional supplements, and various types of nutritional supplements. In certain embodiments, the one or more materials may include alcohol, such as ethanol (i.e., alcohol), or any alcoholic or "adult" related beverage or product, such as, by way of example only and not limitation, any kind of alcohol-based spirit, wine, or beer. In some embodiments, the beverage dispensing system may produce a beverage corresponding to a small glass of wine, a brewed beverage, a cocktail, sanguisia sparkling wine, an infused beverage, or the like, according to user preferences. In some embodiments, the beverage dispensing system may be placed in a well-defined area or location where only adults are present, such as in a bar location, or a certifier that requires an age-related group to consume the alcohol beverage prior to dispensing alcohol, such as via a user driver's license entry or reader, or other similar authorization process.

Generally, a user may select one or more user preferences for a customized beverage using the display and touch screen 176, and the selected preferences may be communicated to the controller 172 via the operator interface controller 174. In response to user input, the controller 172 may control the water supply 182, ingredient supply 400, and dispensing system 600 to deliver the customized healthy natural beverage to the container.

The water supply system 182 is described next. In one embodiment, the water supply 182 may include a relief valve 184, a water filtration system 200, a water cooling and carbonation system 300, one or more sensors 186, and one or more water dispenser valves 213, 215, 216. Water from the potable water supply 190 is delivered to a purified water filtration system 200 via a safety valve 184. The purified water is then passed through a water cooling and carbonation system 300 that produces chilled carbonated (i.e., bubble) water and chilled (non-carbonated) water. Carbonated water and chilled water are directed through respective valves 213, 215, 216 to form high flow chilled carbonated water, high flow chilled water, and low flow chilled water (described further below) before reaching the dispensing system 600. The one or more sensors 186 may be of any type useful for monitoring flowing liquids, such as, but not limited to, a flow meter, a thermometer, a pressure sensor, or an ammeter.

Water filtration system 200 is further described below in conjunction with fig. 12. In one embodiment, the water supply 182 may be a raw-quality water system capable of operating in a vending environment. The quality of the potable water supply and the operating conditions of the potable water supply 190 may vary widely. Some potable water supplies may have sufficient hydrostatic pressure, but the available flowing water pressure may vary widely, daily, hourly. Meanwhile, the sensory quality of drinking water supplies varies widely, and many give off undesirable tastes and odors. It is desirable to properly treat the potable water supply, efficiently and inexpensively addressing the sensory and operational challenges faced by all drink dispensing system installations.

It is well known that multi-stage filtration systems provide raw quality water that is sufficiently good to have a pleasing aesthetic appearance. These systems can result in significant hydraulic losses, reduced pressure and the ability of the water supply to distribute raw-quality water.

Booster pumps are known to solve the problem of insufficient water pressure. Diaphragm booster pumps are commonly used because such booster pumps are relatively quiet in operation and can continue to operate under water supply conditions where the flowing water pressure is near zero. As is well known in the art,a booster pump is coupled to the accumulator storage tank and to a mechanical controller to maintain a reserve supply of water under pressure to overcome the pressure losses normally associated with high performance filtration systems. However, the normal operating range of higher water pressure and on-off pressure of the mechanically controlled booster system may present new problems. Since short cycling (i.e., repeated switching on and off over a very short time interval) can cause premature failure of the booster pump, the mechanical controller typically includes a hysteresis comparator to prevent the booster pump from cycling short. As a result, the mechanical controller has a large pressure differential between the on and off pressure values. Such large pressure differentials can result in large changes in water operating pressure. Accordingly, in order to reduce the pressure to the normal operating range, it is necessary to add a pressure regulator downstream of the mechanically controlled filtration system components. When a carbonation system is included in the system design, a separate carbonator pump is typically added to increase the water pressure to account for the CO used by the carbonator to refill the carbonator tank₂The pressure of the gas.

The water filtration system 200 of the beverage dispensing system 170 may include a booster pump 202, a summation tank 203, at least one filter 204, and a pressure sensor 205. The pressure sensor 205 may measure the pressure of the water flowing out of the filter 204 to monitor the operational capacity of the filter 204. The same pressure sensor 205 may also be used to monitor and control the booster pump 202 to allow the water system to operate more efficiently.

The water filtration system 200 may be connected to the potable water supply 190, the safety valve 184, and the controller 172. The controller 172 may, among other functions, directly manage the dispense operation of the beverage dispense system 172 and monitor water pressure. The booster pump 202 may be controlled to vary the on and off pressures as required by the water supply 182.

When dispensing plain (i.e., non-carbonated) water, the low pressure water from the booster pump 202 is generally sufficient to meet the flow rate requirements. However, when the carbonator tank 320 needs to be refilled, the controller 172 may operate the booster pump 202 to increase the water pressure suitable for refilling the carbonator tank, and then decrease the water pressure when the task is completed.

Also, the controller 172 may provide more efficient operation, further reducing energy consumption by controlling the speed at which the booster pump 202 is operated to maintain a more constant flow water pressure to accommodate current operating requirements. Since the controller 172 also controls all other raw-quality water system 200 functions, the controller 172 may use the pressure sensor 205 at the outlet of the filter 204 to make the booster pump 202 operate more efficiently. Thus, the controller 172 may more efficiently control the booster pump 202 as compared to prior mechanical controllers that do not have knowledge of the water flow rate and required pressure operation.

Also, the controller 172 can vary the pressure value depending on the current functional requirements. For example, refilling carbonator tanks typically uses water pressures much higher than conventional dispensing of pure water. The controller 172 may increase the water pressure when refilling the carbonator tank to more effectively assist the carbonation process and reduce the water pressure to a lower range for normal pure water dispensing.

It should be noted that the water pressure required to refill the carbonator is dependent upon the desired carbonation level (in CO)₂Measured by the absorption amount of) of carbon monoxide in the gas₂The pressure of the gas. CO connected to carbonator tank 320₂The pressure regulator is set, for example, at 50 PSI, and a minimum of 85 PSI of water pressure can be used to provide minimum refill performance. The water pressure used by the beverage dispenser to effectively dispense both high and low flows of pure water may be as much as 75 PSI. Pressures above 90 PSI may result in a low flow flush function (see description below regarding the dispensing system 600) such that water is dispensed at a higher than desired flow rate. The controller 172 may use motor speed control to more closely match the output flow of the booster pump 202 to the current water demand of the distribution system. This reduces high pressure circulation, enables smoother operation of the feed-quality water filtration system 200, while exerting less physical pressure on the components of the water filtration system 200 and reducing the energy consumption of the booster pump 202 motor.

The filter 204 may be a single stage filter or may include various grades, such as a sediment filter, a carbon filter, a submicron filter, an antimicrobial filter, or any combination thereof. The different stages may comprise a single multi-stage filter or separate single-stage filters.

For clarity of presentation, examples of the present disclosure and the accompanying drawings show frozen and room temperature water feedstocks. The beverage dispensing system 170 may also include (not shown) a heated water tank (e.g., heated water tank 111) and an associated control system for dispensing hot water ingredients as described above. The heated water tank may be coupled to the water filtration system 200 after the pressure sensor and to the dispensing system 600 via the outlet tube 630. Accordingly, in some embodiments, the beverage dispensing system 170 user input may include choosing one or more water selections that include a temperature range from cold to hot.

Next, a water cooling and carbonation system 300 is described according to the embodiment shown in fig. 13A, 13B, 14A-14C. The beverage produced by the beverage dispensing system 170 may be cooled (i.e., frozen) using a thermoelectric cooling (TEC) apparatus. Fig. 13A is a perspective view of system 300, and fig. 13B and 14 are cross-sectional views of system 300 taken along line 13B-13B. Fig. 14B illustrates another cross-sectional view of the system 300 of the ice accumulation reservoir 329 on the cold plate 326.

It is well known that small horsepower vapor-compression systems using artificial chemical refrigerants are used to provide the refrigeration required for beverage vending. However, vapor-compression systems have problems with noise, reliability, power supply, and refrigerant-based system environmental protection. Either the design of the cooling system must be extremely reliable and not require maintenance, or the design must be prepared for simple field replacement of the faulty unit so that it does not require field maintenance. These requirements may introduce considerable additional cost and complexity to the vapor-compression solution.

With the recent advances in solid state cooling devices, a practical solution has emerged that can meet the operating requirements of vending dispensers that are quiet, have low power consumption, and do not contain environmentally unfriendly refrigerants. Thermoelectric cooling (TEC) devices, also known as Peltier effect (Peltier) devices, may be used for applications where the operating temperature is below ice water (32 ° F). Thermoelectric devices have no additional cooling capacity to overcome the low thermal efficiency designs that are tolerated by conventional vapor-compression units. The design of the cooling and carbonation system 300 includes insulation, heat transfer patterns, and thermoelectric devices capable of providing ice accumulation reserves such that the system 300 is quiet and efficient to meet operating requirements.

In one embodiment, as shown in fig. 13A and 13B, the cooling and carbonation system 300 represents a thermostatic water bath and includes an insulated water bath housing 319 housing a water bath 328, thermoelectric cooling (TEC) equipment (e.g., at least one TEC cooling fan 323, one TEC heat sink 324, at least one TEC motor 325, and at least one TEC cold plate 326), a cold water coil 321, a carbonator tank 320, a circulation pump 327, a distributor 322, and an ice accumulation reservoir 329. In the example shown in fig. 13A, 13B, 14A and 14B, the system 300 includes two motors 325, a plurality of fans 323, and six cold plates 326. It should be understood that the above is representative of non-limiting examples of the system 300.

The system 300 employs several features to operate efficiently. These features include an insulated water bath housing 319 that substantially reduces the ambient heat gain into the water bath 328; the cold water coil 321 and carbonator tank 320 are provided to more efficiently use the volumetric space of the water bath 328, while cooling the coil 321 and tank 320; improved water flow management techniques to increase the heat transfer efficiency between the cold water coil 321 and the ice bank 329; and an efficient physical design of the ice accumulation reserve 329 to build up sufficient heat storage.

The TEC engine(s) 325 may employ a multi-layer design to provide higher temperature differentials while maintaining higher thermal conductivity. A cold plate 326 may be attached to the cold side of the TEC engine(s) 325. The cold plate 326 may be made of a thermally conductive material such as, but not limited to, copper or aluminum. The cold plate 326 may be suspended in a water bath 328, the water bath 328 being adjacent to but isolated from the cooling coil 321 and carbonator tank 320.

The surface area of the cold plate 326 may enable direct absorption of heat from the water bath 328 and may conduct the heat to the TEC engine(s) 325 where the heat is transferred to the heat sink 324. At a water bath 328 temperature of approximately 32F, a layer of ice may form on the submerged surfaces of the cold plate, forming an ice bank 329 as shown in FIGS. 14A and 14B. The ice bank reserve 329 advantageously serves as a heat store to provide instantaneous cooling for handling heat increments generated during a single dispense event and to maintain a constant 32 ° F water bath 328 temperature. The ice bank reserve 329 allows the TEC engine 325 to utilize the dispensing interval to dissipate heat to the surrounding air and restore the lost ice bank reserve 329.

A large area of thin sheets of ice are formed on the cold plate 326 without losing refrigeration capacity by reducing heat transfer efficiency due to a thick layer of ice thermally isolating the cold plate 326 from the water bath 328 while providing the ice bank reserve 329. In one example, the ice accumulation reservoir 329 may be about 10-12 pounds of heat storage and the ice thickness may be thin, typically about 6.35 mm (0.25 inches) thick.

Existing systems using vapor-compression cooling typically encounter problems with frequent on/off cycling of the compressor in order to maintain ice reserves during periods of no dispensing activity, resulting in ice migration, thicker build-up at the inlet of the evaporator and no build-up at the outlet. Ice migration can lead to a frozen condition when the ice becomes too thick at the inlet and interferes with the water bath agitation flow or directly contacts the water cooling coil.

In contrast, system 300 expands ice accumulation reservoir 329 to a larger surface area, providing a similar amount of heat storage. However, the cold plate 326 continues to absorb and will conduct a greater percentage of the heat directly to the ambient air. Additionally, the TEC engine 325 used by the system 300 has the ability to adjust the cooling power to meet changing operating needs.

TEC devices adjust cooling by changing the power input to the cold plate. In system 300, TEC engine 325 may operate at full power when the initial cooling or recovery condition uses the maximum amount of heat transfer. Since the ice bank reserve 329 is fully built and there is currently no drink dispensing activity, the power can be reduced to a level that maintains the heat increment balance into the water bath 328. This has the advantage of reducing energy consumption while maintaining a thin ice distribution (i.e., ice accumulation reserve) at the surface of the cold plate 326. Because TEC engine 325 operates in a power management approach that is quite different from existing vapor-compression systems, ice migration and associated failure modes may be eliminated.

One or more cooling fans 323 can cool the heat sink 324 using ambient air inside the housing of the beverage dispensing system 170, expelling the warmed air directly from the beverage dispensing system 170. The beverage dispensing system 170 may include air intake louvers (not shown) located near the ground to draw in cooler ambient air, with the added benefit of the beverage dispensing system 170 having air moving continuously to maintain a constant ambient temperature.

As shown in fig. 13B and 14A, a cooling coil 321 may be placed around the carbonator tank 320, both of which may be mounted above the water flow distributor 322. The dispenser 322 may be connected to a circulation pump 327 and may dispense a flow of cold water through the coils of the cooling coil 321, using the carbonator tank 320 to help manage the water flow. The water flow also provides additional cooling to carbonator tank 320. This represents an improvement over prior systems that relied on a stirring propeller or similar device to agitate the water bath, but did not efficiently direct the water stream at the cooled surface, in terms of directed water flow.

Overall, the cooling cycle is shown by the arrows in fig. 14A. A circulation pump 327 moves cold water from the water bath 328 through an ice accumulation reservoir 329 to the dispenser 322. Cold water flows out of the holes of the distributor 322, moves upward through the cooling coil 321, and absorbs heat given off by incoming material (e.g., water) passing through the cooling coil 321 in a distributed path (after cooling from a first temperature to a second (lower) temperature by the system 300). The heat absorbed from the cooling coil 321 is transferred by the water flow to the ice accretion store 329 and absorbed by the cold plate 326 on return to the circulation pump 327. TEC motor 325 conducts heat absorbed from cold plate 326 to heat sink 324. At the heat sink 324, heat is transferred to the cooling air by the cooling fan(s) 323 and expelled from the beverage dispensing system 170.

The drink of the drink dispensing system 170 may be frozen by freezing a portion of the water in the drink formulation. The relatively high concentration levels of the raw materials (described further below) may result in a significant percentage of water being used in the final beverage formulation to reconstitute the raw materials, e.g., over 90% water. When the percentage of added raw material (storable at room temperature) is low, the effect on the final beverage temperature may be negligible compared to the temperature of the chilled water.

In one embodiment, all of the water processed by the beverage dispensing system 170 may not be cooled. The carbonation required for the "bubble" water option may not be very difficult to dispense when mixed with the feedstock at room temperature. In one embodiment, it is possible to cool only the feed water to efficiently cool only the desired portion of the water. In an alternative embodiment, one or more of the various raw materials may be frozen.

As shown in fig. 11 and 14C, the controller 172 may be configured to measure and control the flow and various functions of the frozen raw material. The controller 172 may control the solenoid valve 210 to control the input of the carbonator tank 320. In addition, a flow meter 212 for measuring the cold carbonated water and a solenoid valve 213 for controlling the cold carbonated water may also be used. Similarly, flow meter 214 may measure chilled water flow to solenoid valves 215 and 216, with solenoid valve 215 controlling high flow chilled pure water and solenoid valve 216 controlling low flow chilled pure water. One embodiment may utilize pressurized carbon dioxide (CO)₂) Tank 119, the outlet pressure of which is regulated by regulator 209 to supply carbonator tank 320.

For the purposes of the present invention, the difference between high and low flow refers to the flow rate of the water. To flush the nozzle 610, a flow rate of about 0.05 to 0.25 ounces/second can be used that effectively performs the flushing function without the use of large amounts of water. High flow rates, typically between 0.5 and 2.0 ounces/second, are useful for both pure and carbonated water. The high flow rate may be used to provide most of the refill of the formula in a minimum dispensing time and to create a small turbulent flow of material mixing as the user container 699 is filled. In addition, at high flow rates, carbonated water does not dispense too quickly resulting in excessive foaming and spillage.

Next, the raw material supply system 400 is described with reference to FIGS. 11, 15A-15B, 16A-16B, 17A-17C, 18A-18C, 19A-19B, 20A-20C, 21A-21N, 22, 23, and 24A-24G. The feedstock supply system 400 may include a feedstock bin 402, a feedstock pump 404, feed devices 406, 506, and a controller 172. The material supply system 400 is described below with respect to the differential pressure feed device 406 and the pulse count feed device 506.

As shown in fig. 11, 15B, and 19B, the feedstock of the present invention may be packaged in a plurality of bins 402. In one embodiment, the bin 402 may be a bag-in-box package. The beverage dispensing system 170 may include various ingredients, which may be in the form of highly concentrated natural ingredients, that have a shelf life of at least one year when no artificial ingredients or preservatives are used. By adding ingredients such as various amounts of two or more flavors and supplements, an unlimited number of combinations of tastes and benefits can be achieved to achieve a plethora of health benefits tailored to the user's preference(s) (e.g., user input received by the system 170 via the display and touch screen 176).

In this way, several feedstocks may bring about various benefits. For example, the beverage dispensing system 170 may include various supplements as ingredients. In one embodiment, a user seeking an immune enhancing formula may specify a preference for a multivitamin supplement (which may be beneficial once daily) and a combination of an antioxidant supplement (which may be beneficial with each beverage, i.e., multiple times daily) and echinacea to create an immune formula. In another embodiment, the user may specify a preference for a combination of caffeine (which may be beneficial to energy) and vitamin B compounds (which may be beneficial to attention and concentration) to obtain an enhanced energy drink. In other embodiments, the supplement may be used alone (i.e., not in combination with other ingredients) for other specific benefits. The wide variety of ingredients enables many possible drinks to be created from several ingredients. Various supplements may be in the form of highly concentrated natural materials, which have a shelf life of at least one year without the use of artificial materials or preservatives. Supplements may include, but are not limited to, proteins, vitamins, multivitamins, antioxidants, echinacea, caffeine, or any combination of the foregoing. Non-limiting examples of supplements may include, for example, at least one of: one or more vitamins, antioxidants, minerals, fibers, essential fatty acids, amino acids, probiotics, digestive enzymes, appetite suppressants, electrolytes, antacids (such as ginger and papaya), proteins, glucosamine and chondroitin, CoQ10, curcumin, collagen, chemical extracts, brewers' yeast, spirulina, bee pollen, royal jelly, herbal caffeine, and any other natural or artificial herb or extract, may be placed in a dispensable form in the system of the present invention.

The beverage dispensing system 170 may also include various sweetener materials, which may be used alone or in combination according to user preference(s). For example, a user preference may be set to select a single sweetener type, or to mix a higher calorie sweetener option with a lower calorie option, a zero calorie option, or any combination of the above. By selecting the preferred proportions of the various sweetener materials, the user may obtain a range of available calorie selections. This enables different users to use the same raw material to achieve different caloric results. For example, a first user prefers zero calories, a second prefers a few calories, and a third user does not care about calories. Each user may specify a drink that uses different proportions of the same sweetener material to achieve different caloric levels. The user may select the heat level by setting user preferences. The sweetener may include any high calorie, low calorie, or zero calorie sweetener, such as, but not limited to, any natural or artificial sweetener, such as, by way of example only and not limitation, sugar, dextrose, glucose, fructose, maltodextrin, trehalose, honey, stevia, lo han guo, sucrose, beet sugar, agave, citrus extracts, saccharin, aspartame, sucralose, neotame, acesulfame k, alitame, cyclamate, neohesperidin, thaumatin, and sugar alcohols, such as sorbitol, mannitol, xylitol, erythritol, D-tagatose, isomalt, lactitol, maltitol, glycerol, HSH hydrogenated starch hydrolysate, or polydextrose, or any combination of the foregoing.

The beverage dispensing system 170 may also include various acidic ingredients. The addition of acid in the beverage allows the creation of fine flavor options using several raw materials without the need for extensive blending of the product. For example, many fruits have different flavors based on their acid profile. Differences between apple varieties are caused by differences in, for example, acid type, pH, and volatile elements. Many fruits contain citric acid, malic acid and ascorbic acid in varying proportions. Sourness can be selected by combining different amounts of various acids and sweeteners. By having available a wide variety of acids, sweeteners, and other raw materials, a wide variety of fruit and fruit variety flavors can be achieved by varying the amount of these acids in the finished beverage. The acidic material may be selected from any acid, such as, but not limited to, citric acid, malic acid, ascorbic acid, and any combination thereof. In some embodiments, the user may be able to select a level of sourness (i.e., user preferences entered by the user, such as via the display and touch screen 176). The system 170 may convert the user's preference for a level of tartness to some combination of sweetener(s) and acid(s) that corresponds to the user's identified level of tartness.

Next, the feedstock material feed as shown in FIGS. 15A-15B and 19A-19B is described. The raw material feed of the beverage dispensing system customization process poses a unique set of problems. The beverage dispensing system 170 is different from a typical fountain dispenser. The beverage dispensing system 170 may be a vending machine, that is, the beverage dispensing system 170 may operate in a stand-alone mode and include payment and customer account management functions not included with typical fountain dispensers.

The beverage dispensing system 170 dispenses beverages as a fully customized formula based on user preferences and dispenses one beverage at a time. Typical fountain dispensers, even those providing a greater variety by adding pre-set flavor additives to a base formula beverage, dispense in a continuous ratio mode. In contrast, the beverage dispensing system 170 customization process includes selecting the amount of ingredients to be dispensed, and the beverage dispensing system 170 operates in a single batch dosing mode to accurately provide each ingredient simultaneously. The precise dosing of each ingredient by the system 170, which varies in amount, means that some ingredients will complete their own dispensing before others. In the beverage dispensing system 170, all ingredients have been dispensed and the final amount of purified or bubbled water has been added to the beverage, at which point the user-specified recipe is complete. This is a set of operating requirements that is significantly different from the continuous ratio mode in fountain dispensers.

The beverage dispensing system 170 may provide ingredients that are highly concentrated natural ingredients that have a shelf life of at least one year when no artificial ingredients or preservatives are used. Due to the high concentration of the raw materials, the dosing requirements may be, for example, between less than 1 milliliter per ounce and 20 milliliters per ounce. In addition, the feed system of system 170 is capable of handling liquid feedstocks having different density (e.g., a specific gravity of 1-1.3) and viscosity (e.g., 1-250 centipoise at 72F.) characteristics.

In one embodiment, each feedstock silo 402 is connected to a feedstock pump 404. In some embodiments, a second backup silo 402' of feedstock may also be connected to a feedstock pump 404. In one embodiment, as shown in fig. 15A-15B and 19A-19B, there may be a first bin 402 of one material connected to a first material pump 404, and a second bin 402' of the same material connected to a second material pump 404, both material pumps connected to the same feed device 406, 506. In some embodiments (not shown), a single feedstock pump 404 may be coupled to multiple bins 402 via flow selector switches. A flow selector switch may be used to select one of the bins 402 for a particular beverage formulation at a particular time and couple it to the ingredient pump 404.

The ingredient feed to the customization process of the beverage dispensing system 170 may include a relatively low cost peristaltic pump with a Direct Current (DC) motor, which is used as the ingredient pump 404. Peristaltic pumps have several advantages. The peristaltic pump provides its own flow control method in that it automatically stops and seals off the flow of the feed stream being pumped when it stops running. In addition, the peristaltic pump is capable of removing the product from the bag-in-box package and providing sufficient vacuum to allow the material to be completely removed from the bag without creating wasted material. Several methods can be used to accurately dose highly concentrated feedstocks via the use of peristaltic pumps or any similar positive displacement pump.

In one embodiment, as shown in FIGS. 15A, 16A-16B, 17A-17C, and 18A-18C, the amount of material dispensed can be calculated using a closed loop feedback method to measure the pressure differential across the feed stream. The pressure differential can be converted into a flow rate of the feedstock. The flow rate may then be converted into a dose of material. Fig. 15A shows a feed system 408 comprised of a differential pressure feed device 406, a controller 172, a feedstock pump 404, and a map 450.

As shown in fig. 17A-17C, the differential pressure is measured and mapped to a flow rate. The calculated flow rate is integrated over time to calculate the total amount of material dispensed and directly control the speed of the material pump 404 until the desired dosage is dispensed. Thus, each feedstock was mapped at room temperature and differential pressure over a range of flow rates was measured (fig. 17A). A polynomial equation is generated using the mapping data, and the flow rate of the measured differential pressure is calculated (fig. 17B). The controller 172 controls the speed of the feedstock pump 404 to deliver the feedstock being dispensed at a desired flow rate. While the pump 404 is dispensing, the device 406 measures the pressure differential at regular intervals and uses the measured pressure differential to calculate the feed flow rate. (solid line in fig. 17C). The flow rate multiplied by the sample interval time gives the dosing for that interval (rectangle in fig. 17C). The flow rates are controlled, the dosing sums are calculated until the desired total dose is reached, and the flow rates are reduced until the final total dose is reached, i.e. the total dose is a sum of the intervals.

One method of accurately measuring the flow rate of a liquid is to measure the pressure differential created by the liquid as it flows through a sharp-edged or thin plate orifice restriction. A differential pressure feed device 406 utilizing a pressure differential may be placed in line with the feed stream. As shown in FIGS. 16A-16B, differential pressure feed device 406 may include a body 410, a flow passage 411, a restrictive orifice 420, and a differential pressure sensor 430. In one embodiment, the differential pressure feed device 406 may also include a fitting 415 and/or an analog to digital converter. The analog to digital converter on the printed circuit board may be invoked by the controller, by a remote system via the internet 192, or in any other suitable manner.

In one embodiment, body 410, flow passage 411, and restrictive orifice 420 may be a molded, one-piece body having an inside diameter that matches the inside diameter of tube 416 attached to tube assembly 415 to minimize flow disturbance. The fitting assembly 415 may be a quick-connect assembly, such as the Speedfit push-fit assembly available from John Guest, or an equivalent. The diameter of the internal flow passage 411 may match the internal diameter of the inlet/outlet tubing. Two example configurations of the passages 411 (2.4 mm, 4mm inner diameter) can handle a wide range of feedstock characteristics. The differential pressure sensor 430 may be a surface mount differential pressure sensor mounted directly to the molded body 410 with ports located near either side of the restricted orifice 420. The differential pressure sensor 430 may be a Flow-Through sensor, such as the 26PC Flow-Through series sensor available from Honeywell, or a comparable sensor.

As described above, the controller 172 may measure the differential pressure at regular intervals during dispensing. The differential pressure measurement may be applied to equations such as polynomial equations of arbitrary order. In the following examples, polynomial equations (e.g., second order polynomial equations) are described. It should be understood that other methods of determining a map between differential pressure and flow rate may be employed. 18A-18C, the polynomial equation for each differential pressure feed device 406 can be derived by mapping the differential pressure to the material, and then using an initial mapping process to dispense the material. The initial mapping process sets the flow rate of the feedstock through the orifice restriction 420 to a known value and then reads the pressure differential created by that flow rate. Each feedstock may have a mapped range of flow rates controlled at various temperatures (x-axis) versus measured pressure differential developed across the precision restrictive orifice 420 (y-axis). The initial mapping process is repeated over a range of flow rates from 0 to the maximum scaled flow rate. The flow rate versus pressure differential data pairs can be used to generate a continuous equation, for example, by curve fitting software. The plotted mapping data and curve fitting software can be used to generate, for example, a best-fit second order polynomial equation. The coefficients of the polynomial mapping equation may be used with a quadratic equation to back calculate the flow rate from the measured differential pressure to create a map 450 between the flow rate and the dispensed amount.

After the initial mapping process, during the user-specified recipe dispensing process, the speed of the feedstock pump 404 for each feedstock specified by the user preference(s) is controlled by the controller 172, and the differential pressure of each feedstock at the differential pressure feed device 406 is measured by the controller 172 at input 403 to deliver the desired total dose of the feedstock(s) being dispensed for the user-specified recipe.

While the feedstock pump 404 is dispensing, the associated differential pressure feed device 406 measures the differential pressure at intervals and the controller 172 calculates a flow rate value for the feedstock using the measured differential pressure in conjunction with a differential pressure to flow rate map 450. The calculated flow rate value is multiplied by the interval time to obtain the feed amount for the interval. The dosing amounts for each interval are summed until the sum approaches the desired formula dosage, at which point the controller 172 turns off the feed pump 404 by sending a signal from the output 405 to slow the feed pump 404 down until the final total amount is reached.

With closed-loop control in this manner, the feeding error is almost zero and the feeding execution repeatability is high. If the flow rate fluctuates or pulsates over time and the feedstock pump 404 is running, the pressure differential of the liquid versus the flow rate follows the feed equation and the flow variations can be compensated for in each feed cycle to maintain repeatability and accurate feed volume.

Another embodiment is described next. As shown in fig. 19A, 20A-20C, 21A-21N, 22, 23 and 24A-24G, pulses in a positive displacement pump were counted using a closed loop feedback method to measure the flow rate of the material and calculate the dispensed amount. Fig. 19A shows a feed system 508 comprised of a pulse counter 506, controller 172, feedstock pump 404, and a map 509.

Dispensing using a positive displacement pump such as a peristaltic pump divides the rotation of the pump into discrete pulses by a pulse counting method and measures the amount of material dispensed in a given number of pulses. Generally, peristaltic pumps have rotating rollers, also known as cams or shoes (shoes), that push liquid through the pump. The rollers divide the pump into several parts of known capacity. Each time the roller moves past the outlet to the pump, a known amount moves past the pump.

In one embodiment, the initial map may collect a number of liquid outputs from the pump and count pulses to determine the amount of liquid material dispensed per pulse. The rate of separation may depend on the number of pulses generated per revolution of the pulse counter. Several methods of generating pulses are disclosed herein, and one skilled in the art would appreciate that any pulse counting technique suitable for pulse counting feedstocks may be used.

As shown in fig. 20A-C, in a first embodiment, the pulse counting technique may use a Hall (Hall) effect sensor 510 and a magnet 520 embedded in the pulse counter feed apparatus 506. As each magnet 520 passes the hall effect sensor 510, a pulse is generated. The magnet 520 is disposed within at least one pumping roller 530. At least one hall effect sensor 510 may be positioned adjacent to the rotating roller 530 such that the passage of the magnet 520 is sensed at least once per revolution of the pump. As shown in fig. 20A, in one embodiment, hall effect sensor 510 is attached to pump housing 540. The number of pulses generated by the pulse counter feed device 506 per revolution is dependent on the number of rollers 530, magnets 520, and hall effect sensors 510 used in the pulse counter feed device 506. The number of rollers 530, magnets 520, and hall effect sensors 510 used in the pulse counter feed device 506 is not limited. Illustratively, in the embodiment shown in FIGS. 20A-C, two Hall effect sensors 510 (i.e., sensors 510-A and 510-B) and three rollers 530 (i.e., rollers 530-1, 530-2, 530-3), one magnet 520 per roller, are used such that the pulse counter feed device 506 generates 6 pulses per revolution. As each roller 530 having a magnet 520 passes each hall effect sensor 510, a pulse is generated that is readable by the input 503 of the controller 172. The hatched areas shown in fig. 20B represent the associated rotating rollers; for clarity, hatching is drawn only at the center of the rotating roll.

Figures 21A-N show an embodiment showing increased pulse counts to achieve a higher separation rate. Four hall effect sensors 510 (i.e., sensors 510-a, 510-B, 510-C, and 510-D) and three rollers 530 (i.e., rollers 530-1, 530-2, 530-3), one magnet 520 per roller, are used so that the pulse counter feed device 506 generates 12 pulses per full revolution. The hatched areas shown in FIGS. 21A, 21C-21N represent the associated rollers; for clarity, hatching is drawn only at the center of the rotating roll.

An initial mapping process is performed in which each material can be mapped to measure the amount dispensed per pulse to determine a scaling factor. To obtain an accurate reading to create a conversion factor, several large pulse count measurements in the pump Revolutions Per Minute (RPMs) range may be measured to determine an average value. For example, a 1000 pulse dispense and a measure of the amount dispensed may be obtained. The measured capacity number may be divided by 1000 to obtain a conversion factor. Another measurement may be taken at 10000 pulses and compared to a scaling factor taken at 1000 pulses. If the calculated scaling factors are the same, the results can be considered stable and meaningful. A mapping 509 between the pulse count and the dispense amount may be created. For example, calculating the feed may include dividing the formula amount by the amount dispensed per pulse to determine how many pulses are to be counted. In operation, a pulse counter feed device 506 is attached to each feedstock pump 404, and the controller 172 determines the number of pulses to dispense based on the pulse count and a mapping 509 between the pulse count and the amount dispensed using an output 505 to control the speed of the feedstock pump 404.

In another embodiment, as shown in fig. 22, 23 and 24A-24G, the pulse counting technique may use an optical or Infrared (IR) sensor to optically detect small holes or needles that produce one countable pulse at a time as they pass through the field of view of the optical sensor.

As shown in FIG. 23, in one embodiment, pulse counter feed device 506 uses apertures 565 equally spaced around the outer edge of rotating roller plate 560. As shown in fig. 22, the pump housing 540 is provided with corresponding holes 541. An IR transceiver sensor 550 is mounted outside the pump housing 540 so that IR radiation can pass through the pump housing aperture 541. In operation, as shown in FIG. 23, the aperture 565 rotates past the pump housing hole 541 and changes in IR signal reflection generate measurement pulses. In one embodiment, using one IR transceiver 550 and 30 apertures 565, 30 pulses will be generated for each revolution of roller plate 560. Fig. 24A-24G show the timing of the rotation of 30 apertures 565 arranged equidistantly (12 °) around the outer periphery of the rotating platen 560. The triangles shown in fig. 23 and 24A-24F represent the positions where the pump housing holes 541 and apertures 565 are aligned, which alignment causes the transceiver 550 to generate pulses.

An embodiment (not shown) that improves upon existing pumps may be included wherein the apertures 565 may be offset (e.g., 6 °) from the roller axis to enable the apertures 565 to ride over the roller pin. In addition, the orientation of the roller plate 560 may be reversed such that the roller plate 560 is able to face away from the motor. In one embodiment, a visible light transceiver may be used instead of the IR transceiver. In one embodiment (not shown), the reverse configuration may use posts or obstructions in addition to the apertures 565 in the rotating plate 560 that interrupt the beam of radiation or block the optical field of view as it passes through the transceiver 550.

As described above, the beverage dispensing system 170 may include a variety of ingredients, possibly in the form of highly concentrated natural ingredients, that have a shelf life of at least one year when no artificial ingredients or preservatives are used. High concentration reduces the water content to an activation level, as a result of which the resulting pH naturally inhibits bacterial or other organic growth. Due to the high concentration levels and the desired long shelf life, the beverage dispensing system 170 can employ ingredient dispensing into separate ingredient storage and distribution streams to maintain ingredient flavor and meet the sensory expectations of the user. The beverage dispensing system 170 is able to maintain isolation of all ingredients until the ingredients are mixed together, one beverage at a time, in the consumer container 699 without the flavor left over from previous dispenses. In one embodiment, the user receptacle may comprise a reusable receptacle.

The pump flow stops at the end of the dispense when the typical fountain dispenser experiences air infiltration-induced dripping. The material drips off the sides of the dispenser and is difficult to clean after each formulation is dispensed, leaving flavor behind to the next dispensed beverage. In addition, since higher concentration levels of individual materials are used to reconstitute the flavor, it is expected that the water system will not emit any undesirable taste or odor of the water source. In addition to operational challenges, these are also challenges in situations where the water supply conditions at the beverage dispensing system installation site vary widely.

The dispensing system 600 is next described in accordance with the embodiments shown in fig. 11, 25, 26, 27A-27D, 28A-28E, and 29. The beverage dispensing system 170 of the present invention may employ a dispenser system 600. the dispenser system 600 may include a nozzle 610 including a conical nozzle 611, a material funnel 620, and at least one outlet tube 630. Alternatively, as shown in FIGS. 25 and 26, the dispenser 600 may include a cover 640, or a plurality of outlet tubes 630-1, 630-2. As shown in fig. 27A, 28D and 29, the conical nozzle 611 has staggered hole type raw material outlets 613, the raw material outlets 613 are disposed around a central flushing discharge port 612, and the central flushing discharge port 612 is located in a hole at the tip of the conical nozzle 611.

The conical nozzle 611 is generally shaped as a concave cone to enable the flush spray pattern 614 to effectively clean all of the individual flavor droplets remaining at the completion of the dispense cycle. The water flush discharge port 612 may be a solid cone nozzle such as a lexler 460 series or 490/491 series spray nozzle available from lexler (Lechler) located in san charles, il, usa; fulco Jet PVDF spray nozzles available from United States plastics Corporation (United States plastics Corporation), Lima, Ohio; or products with the same function.

As shown in fig. 28A-28C, the water flush drain 612 may contain a physical characteristic that splits the water flow into two portions. A first portion of the flush water flows straight out from the outlet. As shown in fig. 28B, the second portion is diverted through a passage in the flush vent 612, rotating about the straight flow of the first portion upon exiting the flush vent 612. The low flow flush water enters the conical nozzle 611 through a centrally located flush discharge port 612.

In one embodiment, the flush vent 612 may be assembled using tubing and low flow water may be connected by tubing 616. The tube 616 inserted into the flush port 612 may stop at a stop block 617. the stop block 617 is designed to create a space 618 between the end of the tube 616 and the solid tapered spray insert 619 for the purpose of distributing water to the four inlets of the solid tapered spray insert 619.

The solid conical spray insert 619 divides the low flow water into two portions. 28A, 28B, and 28C, the first portion flows through the central passage 622, continuing vertically straight through the insert 619. The second portion flows through three evenly spaced and angled channels 623-1, 623-2, 623-3 cut into the side surface of the insert 619, turning the water counterclockwise relative to the first portion flow path of the insert 619 and then away from the bottom of the insert 619. As shown in FIGS. 28D and 28E, the outlet space 621 under the insert 619 allows the two portions to merge and spread out in a cone as they enter the conical nozzle, drawing the first portion into a cone, filling the cone with a solid cone spray 614 (as opposed to a hollow cone). As shown in fig. 28D, the angle of the solid conical spray 614 may match the interior angle of the conical nozzle 611. The solid conical spray 614 effectively flushes the inner surface of the material hopper 620 and the interior of the conical nozzle 611.

As shown in fig. 27B, the inner surface of conical nozzle 611 may include a circular outlet 615 for each feedstock outlet 613. A circular outlet 615 extends outwardly from the inner surface of the conical nozzle 611 to ensure that individual ingredients are dispensed vertically from the conical nozzle 611 to the ingredient funnel 620 by a single shot of ingredient. The circular outlet 615 is shaped to form the raw material outlet 613 as a circular opening and to ensure that the raw material will be distributed in a vertical flow 624, as shown in fig. 27C; and does not drip from the inner surface of the tapered nozzle 611 in a skewed flow 625 like the non-circular outlet 626 shown in fig. 27D. Without the circular outlet 615, the intersection of the feedstock outlet 613 and the inner surface of the conical nozzle 611 is elliptical. The oblong longer surface can cause some of the feed stream to bend, resulting in excessive dripping from the inner surface, which can be difficult to rinse effectively at the end of each dispense cycle.

As described above, a peristaltic pump provides its own flow control method in that the peristaltic pump automatically stops and seals off the flow of material being pumped when the peristaltic pump stops operating. As shown in fig. 27B, the circular outlet 615 and the peristaltic feedstock pump 404 provide a feed stream that leaves at most one drop remaining at the feedstock outlet 613.

In operation, the controller 172 may initiate the recipe dispensing process by briefly turning on low flow flush water via the solenoid 216 (fig. 14C) to wet the interior surface of the conical nozzle 611 before dispensing any material. The controller 172 may then pulse the low flow water spray through the dispensing of all of the material to begin diluting the material. As shown in fig. 29, the pulsing of the low stream spray also drives the feedstock out of the feedstock hopper 620 into a user container 699 placed on a container support and drain stand 696.

The at least one outlet tube 630 may be positioned very close to the outlet of the material hopper 620. In embodiments including two outlet tubes 630-1, 630-2, the feed hopper 620 and the outlet tubes 630-1, 630-1 may form a closed triangular arrangement. For example, outlet tube 630-1 may dispense a high flow (chilled) bubble of water and outlet tube 630-2 may dispense a high flow (chilled) pure water. At least one outlet tube 630 may be placed in a location relative to the material funnel 620 to facilitate removal of the material funnel 620 for routine cleaning. Optionally, a cover 640 may be used to shield or protect the at least one outlet tube 630 and the material funnel 620. The lid may be funnel-shaped to provide a visual indication to assist the user in placing the container under the outlet of the ingredient funnel 620.

Although the subject matter has been described in language specific to structural features and/or methodological acts, it is to be understood that the subject matter defined in the appended claims is not necessarily limited to the specific features or acts described above. Rather, the specific features and acts described above are disclosed as example forms of implementing the claims.

Claims (49)

1. A beverage dispensing system, comprising:

a plurality of bins respectively containing a plurality of individual raw materials to be used in the beverage formula;

a user interface for selecting a user-defined customized beverage to be dispensed based on user input indicating user preferences related to one or more of the plurality of individual ingredients to be combined;

one or more feedstock pumps connected to the plurality of bins, respectively;

a controller for individually controlling each of the one or more ingredient pumps to select any combination of the plurality of individual ingredients to form one or more selected ingredients, the controller being configured to create the customized beverage by controlling selection of particular combinations and amounts of the plurality of individual ingredients based on user preferences received from user input; and

a dispensing nozzle comprising a conical portion and a funnel portion, the dispensing nozzle in communication with the one or more ingredient pumps for independently receiving the one or more selected ingredients at the conical portion and mixing the one or more selected ingredients at the funnel portion to form and dispense the customized beverage;

the dispensing nozzle also includes a water flush discharge for dispensing water in the form of a solid cone spray that is further configured to flush the cone portion and any individual or mixed ingredients remaining in the funnel portion between drink dispenses.

2. The beverage dispensing system according to claim 1, wherein the customized beverage comprises water and at least one of one or more flavor materials, one or more acids, one or more sweeteners, and one or more supplements contained in the plurality of bins.

3. The beverage dispensing system according to claim 2, wherein the one or more acids comprise at least one of citric acid, malic acid, and ascorbic acid.

4. The beverage dispensing system according to claim 2, wherein the one or more supplements comprise at least one of: one or more vitamins, antioxidants, minerals, fibers, essential fatty acids, amino acids, probiotics, digestive enzymes, appetite suppressants, electrolytes, antacids, proteins, glucosamine and chondroitin, CoQ10, curcumin, collagen, chemical extracts, brewers yeast, spirulina, bee pollen, royal jelly, herbs, and caffeine.

5. The beverage dispensing system of claim 1, wherein the customized beverage comprises at least one of one or more wines or ethanol-based spirits, wines, or beers.

6. The beverage dispensing system according to claim 1, wherein the user input is configured to one or more of:

one or more of the flavor materials are selected,

one or more varieties of raw materials are selected,

the relative intensity of the selected flavor material is selected,

the type of sweetener is selected such that,

the relative sweetness level of the selected sweetener type is selected,

selecting an acid raw material, namely selecting an acid raw material,

the level of sourness is selected,

the option of selecting one or more of the water,

selecting a selected temperature range option for the water, an

Selecting a carbonation level option for the selected water.

7. The beverage dispensing system according to claim 6, wherein the sweetener type is associated with one or more different calorie levels.

8. The beverage dispensing system according to claim 1, wherein the user input is a result of a user personally selecting one or more ingredients of the plurality of individual ingredients and at least one of an amount, concentration, percentage, or proportion of the one or more ingredients used to create the customized beverage.

9. The beverage dispensing system according to claim 1 further comprising one or more water options selectable by a customer to define a customized beverage, the water options including a temperature range from cold to hot, and a carbonation level from non-carbonated to fully carbonated.

10. The beverage dispensing system according to claim 1 further comprising a memory device coupled to the controller and the user interface, wherein the user interface communicates with the memory device to store and manage the user preferences.

11. The beverage dispensing system according to claim 1 wherein the user input further comprises an interactive display for displaying ingredient selection parameters for creating a customized beverage.

12. A method of dispensing a beverage, comprising:

storing a plurality of individual ingredients for use in a beverage formulation in a plurality of bins, respectively, the plurality of bins being connected to a plurality of ingredient pumps, respectively;

receiving, via a user interface, a user input indicating a user-defined selection of a customized beverage to be dispensed, the user input indicating a user preference associated with one or more ingredients of the plurality of individual ingredients to be combined;

controlling, by a controller, each ingredient pump individually to select any combination of the plurality of individual ingredients to form one or more selected ingredients, whereby selection of a particular combination and amount of the plurality of individual ingredients is controlled by the controller to create the customized beverage based on user preferences received from user input;

independently receiving the one or more selected feedstocks at a conical section through a dispensing nozzle in communication with the plurality of feedstock pumps;

mixing the one or more selected ingredients in a funnel portion of the dispensing nozzle to form the customized beverage;

dispensing the customized beverage through the dispensing nozzle; and

water flushing discharge through the dispensing nozzle dispenses water in the form of a solid cone spray, flushing the cone portion and any individual or mixed ingredients remaining in the funnel portion between drink dispenses.

13. The method of claim 12, wherein the customized beverage comprises water and at least one of one or more flavors, one or more acids, one or more sweeteners, and one or more supplements contained in the plurality of bins.

14. The method of claim 12, wherein the user input is configured as one or more of:

one or more of the flavor materials are selected,

one or more varieties of raw materials are selected,

the relative intensity of the selected flavor material is selected,

selecting a sweetener type associated with one or more different calorie levels,

the relative sweetness level of the selected sweetener type is selected,

selecting an acid raw material, namely selecting an acid raw material,

the level of sourness is selected,

the option of selecting one or more of the water,

selecting a selected temperature range option for the water, an

Selecting a carbonation level option for the selected water.

15. The method of claim 12, wherein the user input is a result of a user personally selecting one or more ingredients of the plurality of individual ingredients and at least one of an amount, concentration, percentage, or ratio of the one or more ingredients to create the customized beverage.

16. The method of claim 12, wherein the user input comprises selection of one or more water options to define the customized beverage, the water options comprising a temperature range from cold to hot, and a carbonation level from non-carbonated to fully carbonated.

17. A method of dispensing a beverage, comprising:

storing a plurality of individual ingredients for use in a customized beverage formula in a plurality of bins, respectively, the plurality of bins being in communication with a dosing system for controlling the concentration of any of the plurality of individual ingredients;

receiving, by a controller coupled to the dosing system, a user input indicating a user preference for the beverage;

controlling, by said controller in response to said user input, a dosing system to select any combination among said plurality of individual ingredients in accordance with said user preference;

controlling, by the dosing system, selection of a particular combination and concentration among the plurality of individual ingredients based on the user preference to form one or more selected ingredients associated with the beverage such that, for each selected ingredient, the dosing system determines a predetermined dosing amount by repeatedly measuring a change in the amount of the respective ingredient being dispensed using a differential pressure sensor or a pulse counter sensor until the predetermined dosing amount is reached;

independently receiving each selected ingredient and water associated with the beverage through a conical portion of a dispensing nozzle in communication with the dosing system;

mixing the one or more selected raw materials and water in a funnel portion of the dispensing nozzle; and

dispensing the beverage mixed within the dispensing nozzle through a dispensing nozzle.

18. The method of claim 17, characterized in that the method further comprises:

dispensing, via at least one outlet tube coupled to the dispensing nozzle and separate from an outlet of the dispensing nozzle, one or more water options selectable by a user to define the beverage, the water options including a temperature range from cold to hot and a carbonation level from non-carbonated to fully carbonated.

19. The method of claim 17, wherein controlling the selection of the particular combination and concentration of the plurality of individual feedstocks comprises:

activating, for each selected feedstock, a respective feedstock pump coupled to a corresponding bin of the plurality of bins;

measuring the differential pressure of each selected feedstock for each selected feedstock by the differential pressure sensor during operation of each feedstock pump;

determining, by the controller, a flow rate of the corresponding selected feedstock for each selected feedstock based on the measured pressure differential; and

controlling, by the controller, operation of the ingredient pumps for each selected ingredient based on the flow rate with respect to user preferences of the beverage.

20. The method of claim 17, wherein controlling the selection of the particular combination and concentration of the plurality of individual feedstocks comprises:

activating, for each selected feedstock, a respective feedstock pump coupled to a corresponding bin of the plurality of bins;

measuring, by the pulse counter sensor, for each selected feedstock, a pulse associated with rotation of the corresponding feedstock pump during operation of each feedstock pump;

determining, by the controller, a corresponding selected material dispensation amount for each selected material based on each measured pulse; and

controlling, by the controller, operation of the ingredient pumps by selecting an ingredient for each beverage based on the dispense amount.

21. The method of claim 17, further comprising purifying the water with at least one filter prior to directing the water to the dispensing nozzle.

22. The method of claim 21, wherein the purifying of the water comprises:

providing a booster pump in communication with the controller and in communication with a water supply source;

a reserve supply of stored water in a accumulation tank in communication with an outlet of the booster pump and an inlet of the at least one filter;

measuring a water pressure at the outlet of the at least one filter via a pressure sensor in communication with the outlet of the at least one filter and in communication with the controller; and

controlling, by the controller, the booster pump to adjust a water output flow rate of the at least one filter based on at least one of the measured water pressure and an operational state of the beverage dispensing system.

23. The method of claim 17, further comprising cooling the water with a thermoelectric cooling system prior to delivering the water to the distribution nozzle.

24. The method of claim 23, further comprising carbonating the water with a thermoelectric cooling system prior to delivering the water to the dispensing nozzle.

25. The method of claim 17, further comprising heating the water with a heating water tank prior to delivering the water to the dispensing nozzle.

26. A beverage dispensing system, comprising:

a plurality of bins containing a plurality of individual raw materials to be used in a customized beverage formulation, respectively;

a dosing system in communication with the plurality of bins for controlling a concentration of any of the plurality of individual ingredients in the customized beverage formula based on a predetermined dosing amount to be dispensed for each of the plurality of individual ingredients in a particular beverage formula in the customized beverage formula;

a controller coupled to the dosing system for receiving user preferences of a beverage and controlling the dosing system to select any combination among the plurality of individual ingredients in accordance with the user preferences, such that the dosing system controls selection of a particular combination and concentration of the plurality of individual ingredients to form one or more selected ingredients based on the user preferences, such that for each selected ingredient, the dosing system determines a predetermined dosing amount by repeatedly measuring a change in an amount of each ingredient being dispensed using a differential pressure sensor or a pulse counter sensor until the predetermined dosing amount is reached; and

a dispensing nozzle having a conical portion and a funnel portion, the dispensing nozzle in communication with the dosing system for independently receiving each selected ingredient and water in the conical portion, mixing the one or more selected ingredients and the water in the funnel portion of the dispensing nozzle, and dispensing the beverage that has been mixed in the dispensing nozzle.

27. The beverage dispensing system according to claim 26, further comprising:

at least one outlet tube coupled to the dispensing nozzle and separate from an outlet of the dispensing nozzle for dispensing one or more water options selectable by a user to define the beverage, the water options including a temperature range from cold to hot and a carbonation level from non-carbonated to fully carbonated.

28. The beverage dispensing system according to claim 26, wherein the dosing system comprises:

a plurality of feedstock pumps coupled to the plurality of bins, respectively; and

a differential pressure sensor for each bin, intermediate the associated feedstock pump and dispensing nozzle, and configured to be in fluid communication with a corresponding individual feedstock for measuring a pressure differential of the individual feedstock as each feedstock pump operates, wherein, in relation to the user preference, the controller is configured to determine a feed rate of the corresponding individual feedstock from the measured pressure differential and to control operation of the individual feedstock pumps based on the feed rate, the feed rate being associated with a change in the amount of each feedstock being dispensed.

29. The beverage dispensing system according to claim 26, wherein the dosing system comprises:

a plurality of feedstock pumps coupled to the plurality of bins, respectively; and

a pulse counter for each feedstock pump, the pulse counter being in communication with the respective feedstock pump for measuring pulses associated with rotation of the feedstock pump during operation of the respective feedstock pump, wherein, in relation to the user preference, the controller is configured to determine a dispensed amount of the corresponding individual feedstock from the measured pulses and to control operation of the respective feedstock pump based on the dispensed amount, the measured pulses being associated with an amount of change in the respective amount of feedstock being dispensed.

30. The beverage dispensing system according to claim 26 further comprising a filtration system including at least one filter for purifying the water prior to directing the water to the dispensing nozzle.

31. The beverage dispensing system according to claim 30, wherein the at least one filter comprises at least one of a sediment filter, a charcoal filter, a sub-micron filter, and an antimicrobial filter.

32. The beverage dispensing system according to claim 30, wherein the filter system comprises:

a booster pump in communication with the controller and with whose water supply source;

an accumulator tank in communication with the outlet of the booster pump and the inlet of the at least one filter for reserve supply of stored water;

a pressure sensor in communication with the outlet of the at least one filter and in communication with the controller for measuring a water pressure at the outlet of the at least one filter,

wherein the controller controls the booster pump to adjust a flow rate of the output water of the filtration system based on at least one of the water pressure measured by the pressure sensor and an operation state of the beverage dispensing system.

33. The beverage dispensing system according to claim 26, further comprising a thermoelectric cooling system for cooling the water prior to delivery to the dispensing nozzle.

34. The beverage dispensing system according to claim 33, wherein the thermoelectric cooling system cools water without cooling the one or more selected ingredients.

35. The beverage dispensing system according to claim 33, wherein the thermoelectric cooling system further comprises a carbonator for carbonating water.

36. The beverage dispensing system according to claim 26 further comprising a user interface for selecting the user preferences, defining the beverage to be dispensed.

37. The beverage dispensing system according to claim 26, further comprising a chiller system for the beverage dispensing system, comprising:

a controller;

a thermoelectric cooling device coupled to the controller, the thermoelectric cooling device having at least one cold plate and a heat sink; and

the heat insulation water bath shell is packaged with:

a water bath is carried out, and the water bath,

the at least one cold plate located in the water bath,

a cooling coil positioned in the water bath adjacent to and separate from the at least one cold plate, the cooling coil configured to receive water at a first temperature and output chilled water at a second temperature lower than the first temperature, and

a circulation pump coupled to the controller and located in the water bath, the controller controlling the circulation pump to direct a flow of water in a directed path through the cooling coil and the at least one cold plate in the water bath.

38. The beverage dispensing system according to claim 37 wherein the controller controls the circulation pump and the thermoelectric cooling device to create a reserve of ice buildup on the at least one cold plate.

39. The beverage dispensing system according to claim 38, wherein the controller is configured to adjust the power supply to the thermoelectric cooling device according to at least one of an amount of the ice accumulation reserve and a preset operating condition of the beverage dispensing system.

40. The beverage dispensing system according to claim 37 further comprising a distributor located in the water bath and in fluid communication with the cooling coil, the distributor distributing a flow of water directed by the circulation pump around the cooling coil.

41. The beverage dispensing system according to claim 40, further comprising a carbonator tank positioned in the water bath such that the cooling coil is disposed around an exterior of the carbonator tank, the carbonator tank being in fluid communication with the dispenser, the carbonator tank being configured to dispense chilled carbonated water.

42. The beverage dispensing system according to claim 37, further comprising at least one cooling fan positioned adjacent to the heat sink and configured to cool the heat sink.

43. A dispenser for a beverage dispensing system, comprising:

a water flush discharge for dispensing water in the form of a solid cone spray;

a plurality of ingredient outlets for dispensing any combination of ingredients of a plurality of individual ingredients, respectively, according to one or more customized beverage formulations; and

a nozzle, comprising:

a conical portion having a central opening at a top end thereof adapted to receive the water flush discharge and a plurality of openings around the central opening adapted to receive the plurality of raw material outlets, an

A funnel portion in fluid communication with a bottom of the cone portion and having an outlet such that one or more of the plurality of individual ingredients associated with a particular beverage mix with the solid cone spray in the cone portion and the funnel portion and are dispensed via the outlet;

wherein the solid cone spray is further configured to flush any individual or mixed ingredients remaining in the cone portion and the funnel portion between beverage dispenses.

44. The dispenser according to claim 43, wherein the conical nozzle is shaped as a concave cone.

45. A distributor as defined in claim 43, wherein each feed outlet is associated with a circular outlet projecting from an inner surface of the conical portion.

46. The dispenser of claim 45, wherein the circular outlet is configured to provide a circular outlet geometry for a corresponding individual ingredient such that the individual ingredient is dispensed in a direction perpendicular to the bottom of the tapered portion.

47. The dispenser of claim 43, wherein the water flush discharge includes a physical feature that divides the flow of water into a first portion of water that flows in a straight direction out of the water flush discharge and a second portion of water that is diverted by one or more passageways that cause the water to selectively flush around the straight flow of the first portion as the water exits the water flush discharge to form the solid cone spray.

48. The dispenser according to claim 43, further comprising a funnel-shaped cover disposed over said funnel portion.

49. The dispenser of claim 43, further comprising at least one outlet tube external to the outlet of the funnel portion for dispensing at least one of chilled water and chilled carbonated water.

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