EP1099661A1 - Dispositif et méthode pour le soutirage à haute vitesse - Google Patents

Dispositif et méthode pour le soutirage à haute vitesse Download PDF

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Publication number
EP1099661A1
EP1099661A1 EP00124520A EP00124520A EP1099661A1 EP 1099661 A1 EP1099661 A1 EP 1099661A1 EP 00124520 A EP00124520 A EP 00124520A EP 00124520 A EP00124520 A EP 00124520A EP 1099661 A1 EP1099661 A1 EP 1099661A1
Authority
EP
European Patent Office
Prior art keywords
beverage
nozzle
pressure
flow
control valve
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP00124520A
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German (de)
English (en)
Inventor
Iver.J Phallen
David.C Messing
Douglas N Vogt
Scott Mcllhagga
Robert Comfort
David.J Carroll
Richard J.Jr Jezuit
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Niagara Pump Corp
Original Assignee
Niagara Pump Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Niagara Pump Corp filed Critical Niagara Pump Corp
Publication of EP1099661A1 publication Critical patent/EP1099661A1/fr
Withdrawn legal-status Critical Current

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B67D1/14—Reducing valves or control taps
    • B67D1/1405—Control taps
    • B67D1/1411—Means for controlling the build-up of foam in the container to be filled
    • B67D1/1422—Means for controlling the build-up of foam in the container to be filled comprising foam avoiding means
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0003—Apparatus or devices for dispensing beverages on draught the beverage being a single liquid
    • B67D1/0009—Apparatus or devices for dispensing beverages on draught the beverage being a single liquid the beverage being stored in an intermediate container connected to a supply
    • B67D1/001—Apparatus or devices for dispensing beverages on draught the beverage being a single liquid the beverage being stored in an intermediate container connected to a supply the apparatus comprising means for automatically controlling the amount to be dispensed
    • B67D1/0011—Apparatus or devices for dispensing beverages on draught the beverage being a single liquid the beverage being stored in an intermediate container connected to a supply the apparatus comprising means for automatically controlling the amount to be dispensed based on the timed opening of a valve
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/04—Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
    • B67D1/0406—Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers with means for carbonating the beverage, or for maintaining its carbonation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B67D1/14—Reducing valves or control taps
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0042—Details of specific parts of the dispensers
    • B67D1/0081—Dispensing valves
    • B67D2001/0087—Dispensing valves being mounted on the dispenser housing
    • B67D2001/009—Dispensing valves being mounted on the dispenser housing operated by cup detection
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B67D1/14—Reducing valves or control taps
    • B67D2001/1483—Reducing valves or control taps electrically or electro-mechanically operated

Definitions

  • the present invention relates generally to a unique and novel method and apparatus for the high speed dispensing of all beverages, and particularly carbonated beverages. More particularly, the major elements of the apparatus include tubing connected at one end to a beverage supply in the form of a pressurized container such as a beer keg (or pumped flow source of liquid beverage) and at the other end to a positive bottom shut-off filling nozzle, a main flow control valve coupled to the tubing, a pressure control valve downstream of the main flow control valve and associated with the filling nozzle via a nozzle pressure control port fluid line, and requisite electronic controller and actuators to establish a dispenser operating sequence.
  • a heat exchanger may be disposed upstream of the positive bottom shut-off filling nozzle.
  • a first limitation of known types is the control of foaming within the fluid flow pathway as a result of the rate of flow and associated pressure changes within a carbonated beverage or beer dispensing apparatus. It is well understood that the flow rate and pressure directly correlate and that drops in pressure beyond a defined magnitude or rate cause dissolved gases (typically carbon dioxide) in a sparkling beverage to leave solution and enter gas phase. This physical phenomenon is variously referred to in the beverage domain as foaming, blooming, breakout, out gassing, or foam out.
  • a second limitation of known systems is the control of foaming as a result of the physical interaction of the beer or carbonated beverage with the vessel into which it is dispensed.
  • the degree of foaming that occurs during the pouring of a draft beer increases with increasing flow rates into the cup, glass, or pitcher, or any other vessel.
  • the excessive foaming that may occur as a draft beer is flowed into a drinking vessel is increased as a function of the turbulence and trauma directly associated with flow rate and foam formation is further increased by the entrainment of air into the beer as a function of such flow induced agitation.
  • This foam event associated with high flow rates into the serving vessel is variously referred to as foaming, frothing or fobbing.
  • foam associated dispensing problems the general concept that foam makes more foam is valid for understanding such fluids behavior.
  • Rawling discloses three embodiments of a beverage dispenser valve system. Each embodiment provides for manual dispensing without portion control. Each device does provide for variable flow rate control based on a variable flow area arrangement. Also provided is a gas trap designed to collect gas bubbles at the point of dispense and manually introduce them as desired into the beverage being served in order to cause the formation or addition of a foam head or fob. In one version a sealed dome is fitted at the filling tap for the purpose of trapping or accumulating gas bubbles emerging from the beverage, thus to reduce frothing or foaming of the beverage. The dome is transparent and thus the bartender can determine when it is full and manually purge it through the filling tap as desired. Rawling does not disclose any bottom or subsurface filling structure or method.
  • James discloses a bottom shut-off filling nozzle-valve for the manual dispensing of beverages.
  • the device is particularly intended to reduce the time taken to dispense a carbonated beverage such as a lager.
  • the device consists of a long spout with a bottom sealing valve element, designed to be placed at the bottom of the vessel into which the beverage is dispensed and to remain below the level of the beverage as it is dispensed.
  • the spout has an external centering structure at its tip to keep the valve generally coaxial with the spout.
  • James teaches a higher flow rate of dispense without excessive foam formation by reducing the velocity of flow into the vessel with vertical flow in the nozzle being gradually altered to horizontal flow into the cup, the reduced velocity causing less agitation and thus less liberation of gas. James does not disclose variable flow rate capability and the filling valve sees the pressure applied to or by the beverage at all times.
  • Nelson (5,603,363) teaches a carbonated beverage dispenser designed for rapid dispensing on a defined dose basis consisting of an elevated and liquid level controlled tank holding beverage at atmospheric pressure such that timed flow from the tank into a vessel defines a dose.
  • Flow from the tank is through a long nozzle with a rod operated conical bottom shut-off designed for bottom-up subsurface filling of a vessel.
  • the tank is chilled to maintain the beverage at a desired temperature.
  • the nozzle actuator is controlled electronically to define a desired dose size.
  • the system is equipped with a clean-in-place sanitizing apparatus.
  • Nelson does not teach method or apparatus to alter dispensing flow rate, the nature of reservoir replenishment valve, nature of the control computer, ability to prevent loss of carbonation or sparkle in the beverage held at atmospheric pressure for extended periods, means to alter or define or calibrate the desired amount of foam associated with a particular beverage, actuation speeds or motion characteristics of the filling nozzle, or means and method to assure that the reservoir beverage supply flow rate equals or exceeds the takeaway rate as a means of assuring continuous dispenser operating capability without depletion of available beverage in the reservoir.
  • the primary objects of the present invention include:
  • FIG. 1 is an illustration of a first embodiment of the invention, showing the system without a heat exchanger.
  • FIG. 2 is an exploded view of a nozzle assembly shown in FIG. 1.
  • FIG. 3 is a view similar to FIG. 2, but showing the parts in their normal operative position when a beverage is not being dispensed.
  • FIG. 4 is an enlarged view of the lower portion of the nozzle assembly showing a conventional actuator tip in a closed position.
  • FIG. 5 is an enlarged view of a portion of the structure shown in FIG. 2, the centering spider not being shown in this view.
  • FIG. 6 is a view of the electronic and pneumatic controls which may be used for the operation of the system shown in the various figures.
  • FIG. 7 is a flow chart illustrating the operation of the system of this invention.
  • FIG. 8 is a view similar to FIG. 1 but shows another preferred embodiment of this invention wherein a heat exchanger is disposed between the bulk supply source container of the beverage to be dispensed, for example a beer keg, and the filling nozzle assembly.
  • a heat exchanger is disposed between the bulk supply source container of the beverage to be dispensed, for example a beer keg, and the filling nozzle assembly.
  • FIG. 8A is a view similar to FIG. 8 but additionally showing a pressure sensor.
  • FIG. 9 is a view similar to FIG. 8 but showing a flow control valve (or volume controller) disposed between the beverage container and the main flow pinch valve.
  • a flow control valve or volume controller
  • FIG. 10 is an enlarged view of one version of the flow control valve shown in FIG. 9.
  • FIG. 11 is a section taken generally along the line 11-11 in FIG. 10.
  • FIG. 12 is an alternate design of a flow control valve.
  • FIG. 12A is a section taken generally along the line 12A-12A in FIG. 12.
  • FIG. 13 is a further alternative design of a flow control valve.
  • FIG. 15 is a view similar to FIG. 9 but showing the filling nozzle assembly and pressure control valve mounted upon a support which is moveable vertically so that the nozzle can be moved down into a beverage cup and upwardly out of the beverage cup as it is filled.
  • FIG. 16 is a partial illustration of the dispensing system of this invention wherein a digital pressure control unit is associated with the source of gas to control the pressure within the keg.
  • FIG. 17 is a partial illustration of a system wherein the flow rate is controlled by a positive displacement pump which is located between the beer keg and the main flow control valve.
  • FIGS. 18,19, and 20 show variations of the nozzle tube, FIG. 18 showing the inlet tube at right angles to the nozzle tube with the bottom face of the displacement plug at a differing angle than that shown in FIG. 2, FIG. 19 showing the inlet port at an angle to the nozzle tube, and FIG. 20 showing a curve inlet port.
  • FIGS. 21 to 23A are illustrations of a nozzle tube provided with means to reduce the volume of the tube, FIGS. 21 and 22 having the volume reducer attached to the actuator rod, and FIGS. 23 and 23A showing the volume reducer being supported by the nozzle tube.
  • FIGS. 24 and 25 are further illustrations of a nozzle assembly having a reduced diameter, wherein the tip is flared to reduce agitation of the fluid being discharged, and wherein the tube is provided with insulation; FIG. 24 showing the disposition of the parts when the nozzle assembly is closed, and FIG. 25 showing the disposition of the parts when the nozzle assembly is open.
  • FIG. 26 shows a variation of the purge tube design with the purge beverage and gas being discharged into the operator rod for direct discharge into a beverage vessel.
  • FIG. 27 shows apparatus for retarding the rate of growth of bacteria on the external surface of the nozzle tube in the form of an ozone generator.
  • FIGS. 28-30 show an inward opening beverage filling nozzle, FIG. 28 showing the nozzle in a closed position, FIG. 29 showing it in an open position, and FIG. 30 being an exploded view.
  • FIG. 31 disclosed an apparatus wherein gas pressure above the rack pressure is employed to inhibit gas and bubble formation in the filling nozzle and thus prevent or inhibit foaming when beverage flow under rack pressure into the serving cup or glass.
  • FIG. 32 shows a the application of a volume controller to the pressure control line.
  • the present invention is uniquely capable of high speed dispensing of carbonated beverages, especially beer.
  • the notion of high dispensing speed has two components, the absolute dispense time and the machine cycle time.
  • Absolute dispense time is defined as the elapsed time from the start of a dispense cycle to the end of a dispense cycle.
  • the machine cycle time is defined as the minimum possible time the machine functions can accommodate between dispense cycles.
  • the dispenser is uniquely capable of producing a 20 ounce (600 mL) dose of beer in an absolute dose time of 2.5 seconds or less, and typically well less than 2.0 seconds.
  • the actual duration of beer flow into the cup is typically about 1.5 seconds.
  • the dispenser of the present invention also manifests a very fast cycle time.
  • the system is capable of resuming a dispense cycle in no more than 0.25 seconds and, in the worst case, in 1 second.
  • This is an important and novel feature in that in practical terms the cycle time is constrained in the design herein disclosed only by the human element of operation, which requires the placement and removal of drink cups under the filling nozzle.
  • the minimal cycle time of the dispenser design herein presented is a direct consequence of its hydraulic design where there is no intermediate reservoir requiring beverage supply or re-supply maintenance and thus beverage is always available in real time for dispense into the serving cup.
  • the beverage dispenser machine detailed here is capable of producing one complete 20 ounce serving cycle as fast as every 2.25 seconds. At this speed, the machine is unconstrained in speed of function by any beverage flow limitations through the fluid flow pathway of the machine save for the availability of beverage to the machine from a bulk supply source.
  • the beverage dispenser of the present invention can dispense over twenty-six beer pours per minute of 20 ounces each, while conventional beer dispensers can typically dispense three to four pours per minute of the same serving size.
  • the high speed beverage dispenser herein detailed and disclosed offers a speed increase of over six times compared to known conventional designs.
  • the present invention consists of a solution to the high speed dispensing problem in which beverage quality and character are maintained through the use of a pressurized hydraulic system.
  • hydraulic it is meant that the fluid flow pathway of the dispenser is completely filled with the beverage to be dispensed.
  • the foaming problem associated with high speed dispensing is solved by active electronic control, manipulation and sequencing of beverage flows and pressures within the system and careful control of beverage flow out of the filling nozzle and into a receiving vessel such as a cup C.
  • the present invention consists of numerous preferred embodiments including:
  • the various components of the first or second preferred embodiments operate together to provide high speed beverage dispensing.
  • the bulk supply container is a beer keg 1, there being a beer line 2 extending from the keg tap 19 through a main flow pinch valve 3 to a side feed entry or inlet port 10.1 of a filling nozzle or nozzle fill tube 10.
  • the valve 3 is supported on a bracket 4 which may be secured to the port 10.1 or to heat exchanger 5 (FIG. 8).
  • a small flow tube 10.2 At the upper end of the nozzle fill tube 10 is a small flow tube 10.2 (FIG. 2) to which is connected a pressure control line 6.
  • the valves 3 and 7 are pneumatically operated valves and to this end they are connected to air lines 9 and 8, respectively.
  • the other end of the air line 8 is connected to pressure control solenoid valve V 1 , which is in turn coupled to electronic controller EC (FIG. 6) and more specifically to a pressure control regulator R 1 .
  • the other end of air line 9 is connected to main flow solenoid control valve V 2 , which is in turn coupled to a main flow control regulator R 2 .
  • a hollow operating rod 39 having a piston (not shown) on an upper end portion, the piston being mounted in a nozzle actuation air cylinder 16.
  • Air lines 12 and 13 extend between the air cylinder 16 and a filling nozzle solenoid valve V 3 which is in turn coupled to regulator R 3 .
  • the rod can be moved up or down or be held stationary. Its position can be determined by a nozzle position encoder reed switch 17 which sends an electrical position signal to the electronic controller EC.
  • the bottom of the tube 10 is sealed by a nozzle plug.
  • the nozzle plug consists of an actuator tip 22 and an actuator tip O-ring 21 (FIG. 5), the actuator tip being carried by the operating rod 39.
  • a centering spider 23 (FIG. 2) insures that the nozzle plug 21, 22 will properly seat when the plug is raised to its closed position, and will remain centered when it is lowered to insure even distribution of the beverage being dispensed.
  • the sealing tip of the filling nozzle (inward or outward) can be fitted with a unitized elastomeric membrane with an external elastomeric operator block or button, the deflectable rubber assembly being fitted and glued to the nozzle plug.
  • This device is for the purpose of starting the dispenser when the inside bottom of a serving vessel is pressed up against the button.
  • This structure is known in the commercial art and is not novel.
  • the specific mechanism of actuation acted upon by the deflectable rubber button 20 shown in FIG. 5 is novel. It consists of a plastic or glass fiber of the type used in fiber optic devices, and may be a fiber optic fiber bundle 14 of several fibers within a sheath. At its lower end it is secured in place by epoxy filler 29. The rubber button or fiber actuator boot is secured in place by RTV silicone sealant 28.
  • the fiber runs up through the hollow operator rod 39 of the nozzle and emerges at the top of the nozzle to be connected to an optical amplifier 15 which converts the optical signal transmitted through the fiber into an electronic grade output.
  • modulated infrared light is transmitted from the amplifier down the fiber.
  • the rubber button is displaced toward the fiber tip by contact with a drink cup, the amount of light reflected off of the inner surface of the rubber button and back up the fiber to the amplifier is increased. This increase in light is detected by the amplifier and the electrical output to the dispenser controller constitutes a start signal.
  • a displacement plug 24 mounted within the tube 10 adjacent the side port 10.1.
  • O-rings 25 are mounted in plug 24 and prevent liquid from flowing above the plug 24.
  • a clamp block 26 is mounted on the upper end of the rod 39.
  • a nozzle bridge 11 (FIG. 2) is secured at its upper end to an upper flange 10.3 on fill tube 10 by a tri-clamp fitting 27.
  • a small flow tube 10.1 Fitted to the pressure control port on the upper portion of the filling nozzle and communicating to it is a small flow tube 10.1 (FIG. 2).
  • This tube is connected to a small diameter flexible tube 6 which passes through a valve 7, preferably a pinch valve, which may be smaller but otherwise similar in detail to the main flow valve 3.
  • This second pinch valve is termed the pressure control valve.
  • This valve may also be encoded so that its open or closed position or flow status can be electronically detected by the dispenser control electronics, shown at EC in FIG. 6.
  • the main flow control valve and the pressure control valve can be of many suitable and known forms but are preferably dual anvil fast-acting pinch valves, typically actuated by pneumatic cylinders.
  • the particular form of pinch valve is unique and novel and is fully disclosed in WO 98/31935.
  • This form of pinch valve is particularly suited on several counts for on-off valving service of carbonated beverages in the present invention.
  • First, it provides for a dual floating anvil geometry which provides for essentially symmetrical compression of the liquid flow tube and thus a symmetrically shaped flow aperture through the valve.
  • valve actuation is preferentially by pneumatic cylinder.
  • pneumatic cylinder As has been detailed in regard to the filling nozzle actuator, all known alternative conventional forms of actuation are possible and practical for use in the present beverage dispenser invention.
  • the system is primed or packed with a beverage, for example draft beer, by applying CO 2 or other gas pressure to the beverage source through tube 1A and simultaneously opening the main flow control valve 3 and the pressure control valve 7.
  • a beverage for example draft beer
  • CO 2 or other gas pressure to the beverage source through tube 1A and simultaneously opening the main flow control valve 3 and the pressure control valve 7.
  • beverage flows from the source 1 through the connecting line 2 and heat exchanger 5 to the nozzle 10.
  • Gas in the nozzle tube or barrel is displaced and exits via the pressure control valve line 6, as does the foam and mixed gas-liquid phase flow from the priming process.
  • the filling nozzle is in a vertical orientation and is vented to atmosphere by the pressure control valve 7 during priming, the nozzle quickly and preferentially fills with the liquid beverage with any trapped gas in the nozzle volume being readily and preferentially displaced upward and out of the pressure control valve line.
  • this arrangement is particularly efficient, quick and effective in priming the system with liquid beverage and purging the system of gas. Further, the amount of beverage lost to priming is particularly small in volume, for example typically representing less than one part in two hundred of the volume of a common beer keg.
  • the pressure control valve 7 is closed, but the main flow control valve 3 remains open. This completes the priming of the system and places the beverage throughout the dispenser fluid flow pathway at the pressure applied to the beverage supply, generally termed the rack pressure.
  • the rack pressure generally termed the pressure applied to the beverage supply.
  • CO 2 gas ranging from 8 to 30 psi is generally applied to beer kegs.
  • a beverage dispense cycle is initiated by a start input signal to the electronic controller (FIG. 6) which can be by a wide variety of devices but most typically from a nozzle tip actuator 20 detecting the presence of a vessel such as a glass, cup, or pitcher to be filled.
  • the electronic controller FIG. 6
  • the electronic controls provided with the dispenser of the present invention are integral to its operation and function, and are to a large extent incorporate on a printed circuit board indicated at EC in FIG. 6.
  • the controls generally consist of a logic and input/output engine which can be a microcontroller and associated hardware or a programmable logic controller PLC, or a PC or the like.
  • the controls also include an operator interface OI, also termed a man-machine-interface (MMI) which generally consists of an input/output capability such as a membrane keypad KP and a display, such as a multi-line LCD display.
  • Other components of the electronic controller include input/output drivers I/O D, a transformer T, a power supply PS, wire connectors WC, and wire ways WW.
  • the design of the controls for the present dispenser invention are unique in providing extensive grouped parameters of machine setup, termed recipe setup, as well as an extensive suite of diagnostic parameters and capabilities.
  • the design also accommodates remote access and control and status polling.
  • a recipe can be created for each beverage and stored in controller memory for use as required.
  • the numerous and particular functions of the electronic controller associated with the dispenser herein disclosed are fully detailed throughout the specification in association with discussion of the specific methods and apparatus of the invention.
  • the operating parameters controlled include flow rate, flow controller function and settings, operating pressures, flow rate profiling, pressure control timing settings, valve actuations, pressure control sequences, dose time and volume, operating sequence and timing, filling nozzle motions, filling nozzle speeds, flow and control valves positioning and status, priming flows and times, automatic bottom-up nozzle filling motions and speeds, control of foam defining methods and sequences, clean-in-place (CIP) machine sequencing and operation, integration and control of CIP operating hardware such as cleaning pumps, and watchdog timer and supervisory functions and actuations.
  • CIP clean-in-place
  • the numerous diagnostic functions carried out and monitored by the electronic controller include monitor of beverage supply status, pneumatics, gas pressure, failure of filling nozzle or flow control valves to open or close properly, high or low beverage pressure, high or low AC mains voltage, and battery power status in portable versions of the dispenser. Audible, visual and data alarms (not shown) are provided for annunciation of out of specification conditions.
  • the electronic controller also annunciates required CIP intervals based either upon number of dispense cycles or elapsed operating time, and proper maintenance intervals and maintenance items based upon number of dispense cycles or elapsed operating time.
  • the electronic controller can also be linked into a network array with other beverage dispensers, or to a remote control node. This linkage is carried out using conventional data integration hardware and software protocols.
  • the device can be remotely set up and configured by selecting and entering any desired beverage operating recipe in the current machine operating parameters, and the machine can be status polled for operating status and condition, including fault conditions.
  • the controller also has a self-teach capability with regard to some operating parameters as detailed elsewhere in the specification.
  • the electronic controller upon receipt of a start input signal, first causes the main flow control valve 3 to close, thus isolating the beverage source from the system beyond the valve. After the main flow control valve is closed the pressure control valve 7 is opened briefly and then closed. This has the effect of removing all or part of the foam or gas which may have accumulated at the top of the nozzle 10 since the previous dispensing cycle.
  • the open interval is electronically defined and can be varied as desired, the varying time having the direct effect of allowing determination of the amount of foam desired in or on top of the drink to be dispensed. The principles and mechanisms for this control will be extensively discussed in a later section of this specification.
  • the opening and closing of the pressure control valve also has the effect of reducing the pressure inside of the nozzle and communicating structure to a level below the rack value.
  • the pressure level can be defined by the opening period or duration of the pressure control valve. Most typically, the pressure is lowered to a level at or near atmosphere. However, this is electronically controllable and variable as desired, the varying open time of the pressure control valve having the direct effect of allowing determination of the amount of foam desired in or on top of the drink to be dispensed. A more complete discussion of this foam defining methodology will be found further on in this specification.
  • the filling nozzle is opened.
  • This opening is preferably pneumatically defined and controlled in such a way as to assure that the downward motion of the nozzle plug 21, 22 is relatively gentle.
  • a sensor 17 on the nozzle actuator critically detects the completion of nozzle opening, at which time the main flow control valve is opened.
  • the sensor may be a nozzle encoding reed switch. It is important to understand that by first lowering the pressure of the beverage in the nozzle to a level at or near atmospheric pressure, or to a desired level below the rack pressure, the filling nozzle can be opened with little or no pressure mediated flow occurring simultaneously with opening. This is because of the action of the pressure control valve to cause a low or lowered pressure in the nozzle and because at the time of nozzle opening the main flow valve remains closed.
  • Opening of the main flow control valve allows beverage to flow through the system at a rate defined by the rack pressure. Note that because the nozzle was opened with the beverage in the nozzle at low pressure, no violent or turbulent flow into the cup or glass occurs as a result of nozzle opening.
  • the filling nozzle is closed.
  • the closing motion is unique and novel and critically consists of closing the nozzle at a fast rate of motion. This is important in that as the nozzle closes its flow orifice diminishes and the flow of beverage therefore accelerates in velocity. This increase in velocity can result in turbulence within the volume of dispensed beverage and the turbulence can induce the formation of substantial amounts of foam. This phenomenon is largely avoided or reduced to an absolute minimum by virtue of the fast nozzle closure.
  • the closure of the nozzle completes a dispensing event and the main flow valve remains open to insure that the beverage in the system remains at rack pressure and is thus preserved in character and quality relative to preventing substantial out gassing or foaming of the beverage within the dispenser fluid flow pathway.
  • a watchdog timer is started in the dispenser's electronic controller.
  • This timer may also be alternately termed a quality timer, an outgas timer, a re-prime timer, or a purge timer.
  • the purpose of this timer is to measure the duration of time between successive dispenser events. It will be understood by one knowledgeable in the art that in a closed and beverage filled dispenser fluid flow pathway at rack pressure, some of the carbon dioxide gas dissolved in the liquid will come out of solution over time. This process is dependent upon numerous physical variables but is well known in the art. Thus, over time, gas pockets or bubble trains or groupings can form on the inner surfaces of the fluid flow pathway.
  • the purpose of the novel watchdog timer in this instance is to initiate a short re-prime sequence in the dispenser if sufficient time has passed to allow an unwanted or undefined gas pocket to form at the top of the nozzle. This restores the system to a known, fully primed condition thus assuring tight repeatability of all dispensing functions.
  • the watchdog timer is reset and begins a new watchdog period at the end of the dispensing cycle.
  • the dosing event proceeds, and the main flow control valve is closed, the pressure relief valve is closed, the pressure relief valve is cycled, the filling nozzle is opened and a defined dose of beverage is dispensed, all in a manner identical to that previously described. Additional components will be discussed below.
  • a source of beverage in container or keg 1 is connected to the flexible tube 2 connecting to the main flow control valve 3.
  • the main flow control valve is most preferably and typically a dual anvil fast-acting pinch valve, actuated pneumatically. This valve type will be extensively discussed further on in this specification.
  • the main flow control valve may be encoded so that its open or closed position or flow status can be electronically detected by the dispenser control electronics.
  • the flexible line continues through the valve and is coupled to a heat exchanger 5 using a smooth walled sanitary connector generally known as a tri-clamp fitting.
  • the valve 3 is supported on the heat exchanger 5 by a mounting bracket 4.
  • the beverage emerges from the heat exchanger, typically through a tri-clamp fitting with a diameter as large as practical to limit absolute flow velocity in the conduit which connects the heat exchanger to the positive bottom shut-off beverage filling nozzle 10.
  • the filling nozzle is coupled to the heat exchanger using a tri-clamp connection.
  • the filling nozzles utilized in the embodiments of the beverage dispenser invention herein disclosed have several unique and novel features.
  • inward and outward opening bottom shut-off filling nozzles are particularly effective in the dispenser invention. It will be understood that filling nozzles of these general types are well known and long utilized in the commercial art in association with liquid filling machines utilized in manufacturing and production settings to package liquids into containers of every kind.
  • One novel feature of the nozzles disclosed herein concerns the small flow tube 10.1 fitted to the upper portion of the nozzle and communicating with the lumen of the nozzle.
  • This tube is termed the pressure control port and may be alternately termed the blow-off port, the purge port, the foam control port or the prime port.
  • the important function of this novel filling nozzle structure is extensively detailed further on in this specification in conjunction with methods of beverage foam control possible with this invention.
  • a second novel feature of the nozzles disclosed herein is the use of a beveled or angled displacement plug 24, as shown in of FIG. 2 and FIG. 21, generally at the top of the filling nozzle tube.
  • the displacement plug eliminates the void or space above the side feed entry port of the nozzle thus largely eliminating a gas trap area. This trap exists because the top of the nozzle is gas and liquid sealed by the seal O-rings 25 best shown in FIG. 2. Thus a domed area is created which would fill with gas accumulated from a carbonated beverage if the space were not displaced by the solid displacement plug.
  • the angle of the bottom face 24.1 of the displacement plug 24 is novel and important in that it provides for a more gradual deflection and turning of the flowing beverage as it enters the nozzle tube from the side port. This reduces flow pressure changes and kinetic flow trauma which helps to prevent unwanted foaming of the carbonated beverage.
  • FIG. 2 the bottom face 24.1 is shown at a slight angle, whereas in FIG. 18 it is at a greater angle.
  • FIGS. 19-20 show other novel geometries of an inlet tube 10.1 for assuring gentle flow through the nozzle tube 10.
  • the side feed entry pot 10.1 is at a 45° angle to the inlet tube 10
  • the inlet port 10.1 is curved.
  • the annular groove 24.2 novelty cut circumferentially in the displacement block coincides with the pressure control port 10.2 when the plug is installed in the nozzle tube, thus aiding flow of gas and foam around the plug and out through the port.
  • the passage hole 24.3 from the annular groove to the operator rod hole (no number) piercing the plug centrally from top to bottom further promotes ease of movement of gas and foam toward the pressure control port.
  • the nozzle is novelly encoded such that its full open or flow position or status can be electronically detected.
  • the encoding can also define initial opening of the nozzle.
  • the filling nozzles preferably utilized in the present invention are most typically actuated pneumatically. This is because of the inherent availability of pressurized gas in most carbonated beverage installations and by virtue of the ruggedness and simplicity and low cost of pneumatics. It is also possible to achieve reliable and reproducible motion rate control using precision orifices or servopneumatic controls and techniques. It is also provided herein for other actuation methods including use of all types of rotary motors, use of solenoid operators, use of voice coil operators and use of linear motors.
  • FIGS. 23 and 23A a novel unitized displacement sleeve 63 is fitted to the nozzle tube from the top, integrating the displacement function and the flow contouring requirement of plug 24.
  • the unitized displacement sleeve includes, in addition to the displacement portion, a curved face 63.1, an annular groove 63.2, and a passage hole 63.3 which function in the same manner as the corresponding parts of the displacement plug 24.
  • the large square area of flow at the nozzle tip is not compromised or reduced.
  • the fiber optic fiber bundle is not shown.
  • FIGS. 24 and 25 Still another unique and novel feature of the filling nozzles of the present invention is shown in FIGS. 24 and 25.
  • the nozzle pictured in these figures has a main flow tube 10a which is sheathed or wrapped in thermal insulation 64. This design substantially reduces the rate of warming of the beer held in the nozzle for extended periods.
  • the insulation can be of many forms and can be bonded and sealed to the nozzle for sanitary service such that it can be immersed in the beverage container being filled.
  • An external stainless steel sheath (not shown) covering the insulation can also be welded to the bottom of the fill tube thus providing an immersible design.
  • lumen volume is reduced by the use of a reduced internal diameter main flow tube 10a, with a bell 10a.4 or flair geometry at the nozzle tip to again establish the large annular flow area which advantageously allows low velocity beverage flow into the serving vessel or cup. It will be understood that reducing the volume of beer in the nozzle that can warm over time and/or reducing the rate of warming allows a drink dispensed after a standby period to be lower in temperature than would otherwise be the case.
  • FIG. 26 Another embodiment of the beverage dispenser of the present invention is shown In FIG. 26.
  • This filling nozzle design allows the small quantity of foam originating from the upper portion of the nozzle prior to a fill as a consequence of operating the pressure control valve to be connected via a flexible tube 6 to the top of the nozzle operator rod 39.
  • the operator rod in this embodiment is hollow and communicates all the way down to and through the nozzle tip. This design allows the small discharge of beverage to enter the serving container rather than be discharged from the pressure control valve flow tube 6, thus further reducing beverage waste and loss.
  • the pressure control valve 7 as pictured in Figure 8 may be used to control and define the desired amount of foam in a dispensed drink.
  • the pressure control valve may also be termed the blow-off valve, the purge valve, the foam control valve, or the prime valve, and it fulfills all of these functions.
  • the filling nozzle is first isolated from the beverage source by closure of the main flow control valve 3.
  • the pressure control valve is then opened for a precise and defined period. This opening period is electronically defined by the controller associated with the dispenser, typically as a controller timer function.
  • the opening time for a particular beverage type or brand is defined as one of numerous dispenser parameter variables that define drink dispense volume and drink character or presentation.
  • the pressure control valve 7 is connected through a fluid tight conduit 6 into a flow tube 10.1 located generally at the top of the filling nozzle 10.
  • the flow tube connected to the nozzle is termed the pressure control port and alternately termed the blow-off port, the purge port, the foam control port, or the prime port.
  • the dissolved gases provide a means to effect flow by virtue of their accumulation and ability to compress and expand as a function of applied pressure as explained in the discussion of system priming, and also by virtue of the outgassing that occurs with any sudden reduction of pressure of a highly gas solvated liquid.
  • the pressure control valve when opened with flow from the beverage supply blocked, allows the pressure in the filling nozzle and adjacent structure up to the main flow control valve to decrease as a function of flow induced by the expansion of the trapped gas with the decreasing pressure.
  • the pressure can be empirically shown to be at rack value prior to opening, and to decay or decrease toward atmosphere at a finite rate as a function of the duration for which the pressure control valve is open.
  • pressure can be directly controlled in the nozzle volume of the dispenser herein disclosed, direct control over a desired amount of foam in a pour of beer or other carbonated beverage is achieved. This is partially true because when the filling nozzle opens to begin the filling event, the initial flow into the serving vessel is mediated by a combination of a fixed gravimetric flow or fallout of beverage from the nozzle, and by the propulsion furnished by the gas associated with the beverage. Thus, the lower the pressure in the nozzle the lower the initial rate of flow of beverage into the serving vessel and the lower the turbulence and therefore the less the foam formed, which forms largely as a function of outgassing induced by flow turbulence.
  • the first method of foam control is both by the timed opening of the pressure control valve which influences foam formation as a function of modulation of initial flow velocity or rate and also as a function of control of gas to liquid induced foam forming turbulence during rack pressure mediated flow.
  • the quantity of liquid or gas or mixed phase beverage lost to atmosphere with each beverage pour is quite small.
  • the total weight of beverage displaced through the pressure control valve pathway typically ranges from less than thirty to no more than ninety grams for the entire keg.
  • An important and novel variant to the timed pressure control valve method described above is to open the valve until a defined and desired pressure is reached as determined by a pressure sensor.
  • the sensor can be located anywhere on the downstream or nozzle side of the main flow control valve but most preferably at or near the filling nozzle. Any suitable sensor type will serve as appropriate to the pressure range and sanitary service requirement.
  • This sensor based pressure control method provides enhanced reproducibility and pressure set point resolution but at a higher economic cost for the apparatus.
  • FIG. 32 is a view of one version of the filling nozzle of the present invention in which the pressure control conduit 6 leading to the pressure control valve 7 has inserted into a device indicated generally at 30 for alternately increasing and reducing the system or lumen volume contained in the portion of the beverage dispenser fluid flow pathway on the nozzle side of the main flow control valve.
  • the device includes a tube 45, similar in diameter to tube 2, which is coupled to upstream and downstream portions of the pressure control line 6.
  • the device 30, termed a volume controller is partially compressed when dispensing is not occurring. The partial compression does not prevent flow through the device and thus the prime valve 7 pictured in FIG.
  • the flow control valve or volume controller 30 shown in FIG. 32, as well as in FIGS. 10 and 11, includes a pair of anvil compression cylinder assemblies 31 mounted on a cylinder support plate 32.
  • the operation of the cylinder assemblies is controlled by the electronic controller EC, and more specifically by a solenoid operated compression cylinder control valve and regulator (not shown) operating through the cylinder air feed line 33.
  • Bridge supports 34 carry a tubing backer plate 35, the tubing 2 being disposed between plate 35 and compression anvil 36 which is carried by the pistons of the compression cylinder assemblies 31.
  • a single cylinder assembly volume controller 30 is shown in FIGS. 12 and 12A and functions in a manner similar to a pinch valve in that a compressible flow tube 2 or conduit is laterally collapsed to reduce lumen volume in the tube but not occlude flow.
  • the actuator may be retracted to allow the tube to assume its full lumen volume.
  • the motion described can be established mechanically or be defined electronically.
  • the stroke of the actuator is a mechanically defined pneumatic design.
  • encoding of the stroke can provide electronic control and actuation can be by any known means including by rotary motors, solenoids, linear motors or voice coils. It should also be understood that many alternate forms of the volume controller are possible including piston types, diaphragm types and bladder types.
  • volume controller in beverage dispensing foam management and control is straightforward. From a compressed or minimum volume position, the volume controller is shifted to its maximum volume condition at the start of a filling event after the main flow control valve has been closed. This increase in volume in the portion of the fluid flow pathway isolated by the main flow control valve from rack or system pressure causes the pressure in this portion of the system to drop. This drop in pressure allows foam control and definition in a manner akin to that previously described in conjunction with the function of the pressure control valve.
  • the prime valve associated with the volume controller remains closed during dosing events and thus there is no flow of gas or beverage to atmosphere in this method except when the prime valve is opened for system priming or re-priming after a watchdog timed prompt.
  • the volume controller 30 may be shifted to its minimum volume configuration at any time after beverage flow from the beverage supply has begun, and it is thus readied for the next subsequent pour. It should also be noted that it is possible to combine the functions of the volume controller and the prime valve into one integrated device, the many forms of volume controllers and integrated volume control and flow control devices being the subject of a separate disclosure.
  • the second principal method of foam control and definition is by control and manipulation of the actuation timing and motion relationship between the filling nozzle and the main flow control valve. This method may or may not be utilized operatively in conjunction with the first method.
  • This method may be termed start fill delay and consists of sensing the opening of the dose nozzle to its full open condition and then electronically varying the opening of the main flow control valve from essential no delay to a desired delay.
  • This manipulation controls foam formation in the serving vessel by controlling flow turbulence as a function of the amount of air introduced into the drink. This foam control is possible because, from the time that the nozzle opens until system pressure mediated flow is allowed, gravimetric flow occurs from the open nozzle. Because the nozzle volume is not open to atmosphere, air enters the nozzle as the liquid beverage flows or falls out of the nozzle. The longer main flow from the beverage supply is delayed, the more air enters the filling nozzle.
  • this second principal foam control method provides for the filling nozzle open condition to be sensed by a sensor encoding or marking such nozzle status, the method can be implemented on a timer basis only if desired.
  • the third principal method of foam control and definition is also by control and manipulation of the actuation and timing and motion between the filling nozzle and the main flow control valve, but utilizing a different motion relationship.
  • This method may be termed nozzle opening aperture control. It consists of sensing the opening of the filling nozzle such that the very initial motion or opening of the nozzle is detected or encoded, and then electronically varying the opening of the main flow control valve from essentially no delay relative to initial nozzle opening to a desired delay including until the filling nozzle is fully open.
  • This manipulation controls foam formation in the serving vessel by controlling flow turbulence as a function of flow velocity at the nozzle opening, which is a function of the amount of opening of the nozzle tip and thus the square area of the nozzle flow aperture.
  • This foam control methodology is possible because when the nozzle begins to open the annular flow pathway around the nozzle plug 21, 22 is relatively small. Thus, if flow from the beverage supply is allowed at the first opening of the nozzle, the velocity of the flow is relatively high and decreases as the nozzle becomes progressively more fully open, dropping to some finite and minimal velocity when the nozzle becomes fully opened. It will be understood the flow velocity of the beverage into the serving vessel is directly correlated with the amount of foam formed as a function of the dose flow.
  • This third method of foam manipulation is electronically defined and controlled in the control electronics of the dispenser of the present invention and may be altered at will and can be included as a setup variable or machine operating parameter associated with each distinct beverage type or brand to be dispensed.
  • this method may be established on a purely timer related basis in lieu of nozzle encoding, and may or may not be used in conjunction with the first method of foam control.
  • This method may be termed filling nozzle closing aperture control. It consists of controlling and varying the rate of filling nozzle closure at the end of the filling dose event.
  • the design of the dispenser of the present invention provides for electronic means to determine the beverage dose as a function of time pressure flow, and it also can provide means to control the rate at which the filling nozzle closes at the end of the fill, from very fast to relatively slow.
  • flow velocity into the serving vessel defines flow turbulence in the vessel and thus the amount of foam created in the vessel.
  • size of the annular flow area at the nozzle tip defines flow velocity of the beverage exiting the nozzle.
  • the duration of the flow velocity increase as a function of nozzle closing is minimized and thus foam is minimized as a function of nozzle closure.
  • Control of nozzle closure rate can range from manual to fully electronically controlled and is achieved by most known conventional methods including pneumatic, variable hydraulic shock absorber, linear motor control, and all methods of rotary motor control.
  • the fifth method of beverage foam control and manipulation is by control of the nozzle opening distance or dimension throughout the pour period.
  • the dispenser of the present invention is designed to operate with both inward and outward opening positive shut-off filling nozzles as illustrated in FIG. 3 and FIG. 30 respectively.
  • the opening dimension of the nozzle plug can be defined by limiting or controlling the nozzle stroke.
  • This is done by mechanical or electronic means and either can be manual or automatic.
  • the mechanical limit of stroke is achieved by interposing a stop (not shown) between the nozzle operator rod anchor block 26 at the very top of the nozzle and the upper shoulder 16.1 of the actuator, an air cylinder in the case of the illustration.
  • This stop can be a simple spacer fitted over the actuator operator rod 39, or it can be an adjustable stop on a screw actuator, or a cam operated stop, or many other variants.
  • the various means can be controlled by the control electronics using linear or rotary motors or solenoids or voice coils, or any other suitable actuator.
  • the primary actuator of the nozzle can be controlled directly to define the nozzle stroke or opening dimension, actuator means including those already described.
  • FIGS. 28-30 One embodiment of an inward opening beverage filling nozzle is shown in FIGS. 28-30. Initially, it can be seen that this design has a differing diameter and length from the filling nozzle shown in FIG. 1.
  • the flow orifice can be defined by the amount of opening of the nozzle plug as it is moved up into the nozzle lumen, compare FIGS 28 and 29.
  • the nozzle fill tube is made of upper and lower parts 10 b and 10c, respectively, which are coupled together by a threaded knurled coupler 10d.
  • the lower portion 10c has a frusto-conical inwardly extending tapered lower end 10c.4 which is sealed by a nozzle plug 21, 22 similar in design to the nozzle plug 21-22 best shown in FIG. 5.
  • the sixth principal method of foam control and definition is by electronic control and manipulation of the system or rack pressure at which the dispenser operates.
  • a digital pressure controller indicated generally at 40 in FIG. 16, provides for electronic sensing and control of pressure in an enclosed or defined volume or containment.
  • Such a device is pictured schematically in FIG. 16, and is manufactured by Oden Corporation of Buffalo, New York, USA.
  • a microcontroller 41 and a pressure sensor 42 function to control the gas pressure, typically carbon dioxide, applied to a keg of beer 1 or other bulk beverage source.
  • the digital term in the device name refers to the means and mode of pressure control.
  • a fast-acting inlet solenoid valve 43 opens to admit gas at relatively high pressure. This quickly increases pressure in the pressure controlled enclosure, and the valve turns off when the desired set point is reached.
  • an array of fast-acting exhaust solenoid valves 44 open to exhaust gas from the pressure controlled enclosure to atmosphere.
  • This use of digital pressure control in beverage dispensers is novel and allows direct electronic control of primary flow rate in the system with direct access via the electronic control of the dispenser and with beverage rack pressure selectable as a grouped parameter for machine setup.
  • the pressure control apparatus can be a discrete device or be incorporated into the controls for the dispenser pictured in FIG. 6.
  • an active electronic pressure control device also allows another novel control aspect of dispenser operation. Because dose time varies as a function of rack pressure, it is possible to construct a control formula which allows a particular dose time to be achieved by defining a particular rack pressure. This allows further automation of dispenser setup.
  • a still more sophisticated aspect of the sixth principal method of foam control involves the use of flow profiling by varying the applied rack pressure during a dispensing interval or period.
  • the seventh principal method of foam control and definition is by mechanical or electromechanical control and manipulation of the beverage dispense flow rate by restriction or unrestriction of a novel flow control in the beverage fluid flow pathway.
  • FIGS. 10, 12, and 13 illustrate novel flow control devices particularly appropriate to the flow rate control of carbonated beverages. These devices are the subject of a separate disclosure and will thus be only generally described herein.
  • FIG. 13 differs from FIGS. 10 and 12 in that the compression anvil is pivotally supported at one end by a mounting bracket 37 and pivot pin 38.
  • FIGS. 10 and 13 overcome this problem by providing a gradually restricting profile and a long axis of restriction. This allows substantial flow rate control without in-line foaming.
  • the devices also have the novel advantage of being non-invasive to the flow line and thus exceptionally sanitary in character.
  • long axis flow rate controls to operate in carbonated beverage lines provides a means of flow rate control akin to the digital pressure control device in method six. Flow is altered as a function of restriction rather than alteration of motive force, but the result is equivalent. Further, the long axis flow control device can be modulated during a fill to provide flow rate profiling as in method six.
  • the eighth principal method of foam control and definition uses an applied gas pressure above the rack pressure to inhibit gas and bubble formation in the filling nozzle and thus prevent or inhibit foaming when beverage flow under rack pressure into the serving cup or glass.
  • FIG. 31 The apparatus specific to this method is shown in FIG. 31. It consists of a filling nozzle 10 of described type with the pressure control port 10.1 connected by a fluid tight conduit 50 to a tee connector 51 which branches to two pinch valves.
  • the pinch valve 52 on the horizontal branch 53 serves the priming and pressure control functions previously and extensively discussed in the specification.
  • the pinch valve 54 on the vertical branch 55 of the tee connects to a source of pressurized gas at a pressure substantially above the rack pressure applied to the bulk beverage source. This second valve 54 is called the high pressure valve or alternatively the pressure boost valve.
  • the high pressure valve 54 can be opened, applying the above rack pressure to the isolated portion of the pathway and thus inhibiting outgassing when the dispenser system is not dispensing a drink.
  • the pressure boost valve 54 is closed and the pressure control valve 52 is actuated as previously detailed.
  • the main flow control valve is already closed in this method, and after nozzle opening occurs, it opens in the usual manner to allow rack pressure defined beverage flow into the serving vessel.
  • the high pressure valve can be electronically defined in function by the dispenser control electronics.
  • Another object of the present invention is to utilize a rotary positive displacement pump 60 of suitable sanitary type to displace carbonated beverage to and through the dispensing apparatus, which pump is driven by a suitable pump drive 61.
  • FIG. 17 somewhat schematically depicts such a system. It is a common problem in carbonated beverage installations that the bulk supply of beverage can be quite remote from the dispenser apparatus. As this separating distance increases, the available flow rate of beverage to the dispenser is reduced and limited by the flow resistance offered by the longer runs of beverage flow lines.
  • One means to overcome this problem is to increase the gas pressure at the keg or bulk source so that more force is operating on the beverage. However, higher gas pressures over the large square area of the bulk beverage container can drive excess gas into solution in the beverage and thus alter its quality or character.
  • the pump can operate in an already pressurized and hydraulic system, allowing pumping action to take place without foaming or outgassing as a consequence. This is true because the pump can be placed near the supply, minimizing suction pressure, with increased pressure occurring on the balance of the fluid flow pathway downstream of the pump discharge.
  • this limitation of the differential pressure across the pump is the key to its ability to increase beverage flow without foaming.
  • the pump can be integrated into the beverage electronic controls such that it operates only when the dispenser is demanding flow. This avoids deadhead or no discharge pumping and the foaming it would produce.
  • the pump can uniquely auto tune such that it steadily increases flow until it achieves a specified dose time at the dispenser filling nozzle.
  • FIG. 15 illustrates a novel aspect of the present invention and illustrates automated nozzle filling motion and manipulation relative to a serving cup C.
  • This method allows the filling nozzle 10 to automatically be lowered into a serving cup C until it is near the bottom of the cup, and to be gradually and progressively raised up out of the cup on an automatic basis such that the bottom of the nozzle is held and remains below the rising level of the beverage flowing into the cup, but not such that the displacement of the nozzle in the dispensed beverage causes the beverage to overflow the cup.
  • This automatic nozzle motion can be effected pneumatically, servo-pneumatically, or using known rotary and linear motor drive and control methods, the nozzle raising and lowering mechanism being shown at 65.
  • the dispenser control electronics can provide this described nozzle motion control, which can be self-teaching in terms of motion rates and distances and can be a stored machine setup and operating parameter associated with a particular beverage type and container type or size.
  • the filling nozzles of the beverage dispenser of the present invention are particularly designed and intended to operate below the surface of the beverage being dispensed into a container. Thus, the outside surfaces of the nozzle are wetted repeatedly by the beverage being dispensed. Most beverages support some bacterial growth and over time a filling nozzle wetted by a beverage can become contaminated as a result of such growth. Thus, the nozzle of the present invention should be cleaned and sanitized from time to time.
  • Ozone is a potent bactericide and can reduce and maintain a low bacterial count on nozzle surfaces.
  • the cup C is supported by a support 67, and the ozone generators on supports 68. While the supports 67 and 68 are stationary, they may be moved and the nozzle may be stationary.
  • the fluid flow pathway of the dispenser is particularly designed to minimize or eliminate beverage foaming or outgassing as a function of flow through the system. This is achieved in numerous ways including the use of large flow aperture straight through flow design valves, and through the use of features internal to the filling nozzles, both as detailed elsewhere in the specification.
  • the fluid flow pathway is generally uniform in flow diameter throughout or, where transitions occur, the diameter increases with the transition.
  • smooth, low turbulence connections are made as with, by example, the use of tri-clamp sanitary fluid connectors and fittings.
  • the internal finish of the fluid flow pathway is attended to with a number 3 or better dairy finish helping to further reduce flow turbulence and hence foaming.
  • the fluid flow pathway of the dispenser is particularly designed to minimize or eliminate beverage foaming or outgassing as a function of flow through the system. This is achieved in numerous ways including the use of large flow aperture straight through flow design valves, and through the use of features internal to the filling nozzles, both as detailed elsewhere in this specification.
  • the fluid flow pathway is generally uniform in flow diameter throughout or, where transitions occur, the diameter increases with the transition.
  • smooth, low turbulence connections are made as with, by example, the use of tri-clamp sanitary fluid connectors and fittings.
  • the internal finish of the fluid flow pathway is attended to with a number 3 or better dairy finish helping to further reduce flow turbulence and hence foaming.
  • CIP clean-in-place
  • a pressurized source of soapy wash water may be connected. More commonly, a five gallon plastic pail of soapy wash water may be used with the beverage coupler connected into a suitable CIP pump for moving the wash water through the dispenser system.
  • the pump may be of many types including centrifugal, rotary positive displacement, rotary peristaltic, air operated diaphragm or linear peristaltic.
  • the linear peristaltic pump of the gas driven type is particularly suited due to its high pressure capability, low cost and ease of on-off control.
  • An example of such a pump is that manufactured by Niagara Pump Corporation of Buffalo, New York, USA.
  • the CIP pump is connected to the beverage dispenser control electronics and the CIP routine is initiated via the display and keypad as shown in FIG. 6.
  • Many cleaning routines or sequences can be provided via software for the CIP process.
  • the routine herein described is typical and generally preferred.
  • the cleaning sequence begins with the CIP pump being turned on and allowed to run until the system is pressurized, typically to 20 to 25 PSI. This pressure can be readily defined by specifying the operating gas pressure of the pump. After the system is pressurized, the main flow control valve (MFCV) and the pressure control valve (PCV) are opened for three seconds, then closed. This subsequence is repeated twice to assure the system fluid flow pathway is primed with the cleaning solution.
  • the CIP pump operates on a demand basis to maintain flow and pressure. All system valves are then closed for one second.
  • the MFCV and filling nozzle are both opened and closed simultaneously for one second. After a one second cycle interval, the MFCV and the PCV are opened and closed simultaneously for a one second duration. After a one second cycle interval, this sequence is automatically repeated until five repetitions have been completed.
  • the number of repetitions and the flow durations are adjustable via the electronic controls.
  • the MFCV is opened. After the MFCV is open, thus pressurizing the system, the filling nozzle is opened and closed at approximately 2 to 5 Hz., thus creating a "chatter" effect during which highly pulsating cleaner is pulse flowed through the fluid flow pathway of the dispenser and out the filling nozzle at relatively high discharge velocities.
  • the result of this part of the sequence is a relatively vigorous "washing machine” like action causing a scrubbing action in the fluid flow pathway.
  • the beverage source connector line is removed and a pump out sequence lasting for approximately thirty seconds is initiated via the keypad control surface of the dispenser electronic controls. During the pump out, all system valves are opened assuring complete pathway draining.
  • the described wash sequence consumes approximately two to five gallons of wash solution dependent upon flows and pressures.
  • the effluent from the filling nozzle and the pressure control line are typically collected in another five gallon bucket.
  • a sanitizer typically of the caustic or chlorine type, is cycled through the system in a similar or identical sequence as previously detailed.
  • the dispenser fluid flow pathway may be reconnected to a beverage supply, the beverage moved through the system as a function of priming or packing the pathway serving as a rinse out of the sanitizer.
  • a water rinse akin to the first can be carried out followed by re-packing of the system with the beverage to be dispensed.

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US4517651A (en) * 1981-10-14 1985-05-14 Fuji Electric Company, Ltd. Automatic vending machine
EP0090664A2 (fr) * 1982-03-30 1983-10-05 Liquipak International B.V. Dispositif à soupape pour la commande du débit de liquides
EP0111629A2 (fr) * 1982-12-11 1984-06-27 Bremerland-Molkerei eG Valve de sortie pour la distribution peu moussante de lait frais en vrac
DE8515762U1 (de) * 1985-05-25 1985-08-01 hiwi Armaturen GmbH, 5350 Euskirchen Kompensator-Zapfhahn für Weizenbier
US4886190A (en) * 1986-10-29 1989-12-12 The Coca-Cola Company Postmix juice dispensing system
EP0515993A1 (fr) * 1991-05-26 1992-12-02 Joseph Feldman Valve de dosage de sirop dans une installation de préparation de boissons carboniques aromatisées
GB2283299A (en) 1993-10-29 1995-05-03 Denis Martin Edward Rawling Beverage dispenser
US5603363A (en) 1995-06-20 1997-02-18 Exel Nelson Engineering Llc Apparatus for dispensing a carbonated beverage with minimal foaming
WO1998031935A1 (fr) 1997-01-17 1998-07-23 Phallen Iver J Pompe lineaire peristaltique
EP0861801A1 (fr) 1997-02-27 1998-09-02 Whitbread Plc Robinet distributeur de boissons

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WO2001032549A2 (fr) * 1999-11-03 2001-05-10 Dispensing Systems Inc. Dispositif et procede servant a verser une boisson gazeuse avec un minimum de mousse provoquee par la pression
WO2001032549A3 (fr) * 1999-11-03 2002-02-21 Dispensing Systems Inc Dispositif et procede servant a verser une boisson gazeuse avec un minimum de mousse provoquee par la pression
WO2001052621A3 (fr) * 2000-01-24 2002-04-25 Exel Nelson Engineering Llc Systeme pressurise et procede de distribution de boisson gazeifiee
EP1343714A2 (fr) * 2000-11-15 2003-09-17 Shurflo Pump Manufacturing Company, Inc. Dispositif et procede de distribution rapide de fluides comestibles au moyen d'un diffuseur
EP1343714A4 (fr) * 2000-11-15 2006-05-31 Shurflo Pump Mfg Co Inc Dispositif et procede de distribution rapide de fluides comestibles au moyen d'un diffuseur
WO2007019047A2 (fr) * 2005-08-05 2007-02-15 Laminar Technologies, Llc Distributeur de boissons
WO2007019047A3 (fr) * 2005-08-05 2007-05-10 Laminar Technologies Llc Distributeur de boissons
WO2007076309A3 (fr) * 2005-12-15 2008-06-12 Niagara Dispensing Technologie Distributeur de boisson
CN101401048B (zh) * 2005-12-15 2010-12-01 尼亚加拉分装技术股份有限公司 饮料分配
WO2007117327A2 (fr) * 2005-12-15 2007-10-18 Niagara Dispensing Technologies, Inc. Distributeur de boisson
WO2007084258A3 (fr) * 2005-12-15 2008-04-10 Niagara Dispensing Technologie Distributeur de boisson
EA021323B1 (ru) * 2005-12-15 2015-05-29 Дд Оперэшионс Лимитед Разлив и дозирование напитка
WO2007076309A2 (fr) * 2005-12-15 2007-07-05 Niagara Dispensing Technologies, Inc. Distributeur de boisson
WO2007117327A3 (fr) * 2005-12-15 2008-06-26 Niagara Dispensing Technologie Distributeur de boisson
US8833405B2 (en) 2005-12-15 2014-09-16 DD Operations Ltd. Beverage dispensing
US7861740B2 (en) 2005-12-15 2011-01-04 Niagara Dispensing Technologies, Inc. Digital flow control
WO2007084258A2 (fr) * 2005-12-15 2007-07-26 Niagara Dispensing Technologies, Inc. Distributeur de boisson
EP2097348A2 (fr) * 2006-11-15 2009-09-09 Shurflo, LLC Appareil et procédé de distribution rapide de fluides comestibles
EP2097348A4 (fr) * 2006-11-15 2011-08-10 Shurflo Llc Appareil et procédé de distribution rapide de fluides comestibles
EP1930290A1 (fr) 2006-12-06 2008-06-11 TDS Technische Verkaufshilfen und Zubehöre Handels und Service GmbH Dispositif destiné à distribuer rapidement des boissons
US7823411B2 (en) 2006-12-15 2010-11-02 Niagara Dispensing Technologies, Inc. Beverage cooling system
DE102006062368A1 (de) 2006-12-27 2008-07-03 Ekhard Wacker Zapfverfahren und Getränkezapfvorrichtung
WO2009074131A3 (fr) * 2007-12-12 2010-01-14 Wacker, Dorothea Dispositif de tirage de boisson
DE102007060357A1 (de) 2007-12-12 2009-06-25 Tds Gmbh Getränkezapfvorrichtung
WO2009074131A2 (fr) * 2007-12-12 2009-06-18 Tds Gmbh Dispositif de tirage de boisson
US9670049B2 (en) 2014-06-23 2017-06-06 Rehrig Pacific Company Plastic beer keg
US10907739B2 (en) 2016-03-03 2021-02-02 Christine L. Jeep Trustee of the Louis & Patricia Mueller Family Trust, Dated April 2nd, 2020 Pinch valve

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CA2325270A1 (fr) 2001-05-09
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