ES2643071T3 - Method and device to detect the mode of operation of a beverage system - Google Patents

Description

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DESCRIPTION

Method and device to detect the mode of operation of a beverage system

Beverage dispensing systems are typically used in beverage dispensing establishments for efficient dispensing of large quantities of beverage. Typically, beverage dispensing systems are used to dispense carbonated alcoholic beverage such as draft beer and cider. However, also non-alcoholic beverages such as soft drinks and non-carbonated beverages such as wine and fruit juice can be dispensed using a beverage dispensing system. The beverage dispensing systems in your mayona are for professional users such as in establishments such as bars, restaurants and hotels, however, on the increase for private users such as private homes.

Professional beverage dispensing systems typically dispense beverage provided in large beverage barrels. Such beverage barrels may contain 20-50 liters of beverage for a professional beverage dispensing system to typically allow 50-100 beverage dispensing operations before needing to change the beverage barrel. Typically, the beverage barrels are made of solid materials such as steel and are filled several times, between each of the filled the beverage barrels are carefully cleaned. Insufficient cleaning can lead to non-hygienic drinking barrels, which can lead to health problems for the beverage consumer. Alternatively, the beverage barrels are made foldable for single use due to the concern of previous hygiene. An example of such a beverage dispensing system that uses collapsible beverage barrels is Draught-Master ™ provided by the requesting company. Such beverage dispensing systems that typically use folding beverage barrels typically have the beverage barrel installed in a pressure chamber.

When a beverage is dispensed from the beverage dispensing system, a pressurized fluid is allowed to enter the beverage barrel in case of using a metal barrel, or the pressure chamber in the case of using a folding barrel.

When a metal barrel is used, the barrel itself can be considered to be the pressure chamber. During dispensing of the beverage from the pressure chamber, the pressure fluid acts on the beverage and pushes the beverage out of the pressure chamber. If a collapsible beverage barrel is used, the beverage barrel is folded while the beverage is dispensed and the volume of the beverage barrel is reduced corresponding to the amount of beverage dispensed.

Folding beverage barrels are preferably made of a flexible and disposable material such as a plastic.

While performing a dispensing operation, the force of the pressure causes the beverage to flow out of the beverage container and into an intake line. The intake line leads to an intake device that typically has a intake valve and a handle to allow an operator to control the intake valve and therefore the beverage dispensing operation. The operator, such as a waiter or a waitress, uses the drinking device to control the speed of dispensing the beverage. After each beverage dispensing operation, the residual beverage is inevitably left in the drinking line and in the drinking device. After a certain amount of time a residual beverage layer can be formed within the intake line and the intake device. Said residual beverage layers may solidify and eventually clog the drinking line and / or the drinking device, which will impair the operation of dispensing beverage. However, long before clogging the intake line and / or the intake device, the residual beverage can be a hygienic problem. The intake line and the intake device constitute areas where bacterial growth can be accelerated due to the presence of drink, the large surface area compared to the volume of drink, lack of sufficient cooling and proximity to the outside. The growth of bacteria due to the lack of hygiene in the intake line of the intake device can be a quality problem for the beverage consumer. Additionally, the formation of solidified beverage crusts within the intake line may occur. Therefore, there is a need for technologies to clean the intake line and the intake device after a certain period of time or alternatively after a certain number of beverage dispensing operations.

In the European patent application pending and not published yet that it has the application number 07388059.3 and filed on August 20, 2007, a beverage distribution system has been described which has a separate rinse line. Using a specially designed discharge valve, a rinse fluid or beverage can enter the intake line selectively. The rinse fluid is provided from a separate pressurized reservoir. The discharge valve includes safety features to avoid a mixture of the rinsing fluid and the beverage.

In WO 2007 / 076584A2 an automatic multiple household dispensing device is described. The above publication briefly describes that a cleaning cartridge can be used to clean the beverage dispensing apparatus. However, the publication does not describe any additional details of how the cleaning is performed.

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In the European patent application in process and not published yet that it has the application number 08388029.4 and filed on September 11, 2008, a cleaning and rinsing cartridge for internal use is described. The cleaning and rinse cartridge is installed in the pressure chamber similar to a beer barrel and dispensed similar to a beverage.

It may, however, be advantageous to provide an external system for cleaning and rinsing, which can be operated while a barrel of beverage or alternatively a beverage is still disposed within the pressure chamber.

Beverage dispensing systems are often operated in bars, restaurants and similar establishments. These establishments tend, under certain circumstances, to subject operators to a high level of stress. In the present context it has been observed that accidents may occur as a result of improper handling of the beverage dispensing system during the exchange of the collapsible beverage barrel within the pressure chamber. When the beverage barrel is close to being changed, the pressure chamber is depressurized, the used beverage barrel is removed, a new beverage barrel is installed and the pressure chamber is pressurized again.

It should not be possible to pressurize the pressure chamber when it is open, since a stream of highly pressurized flow can form and cause injuries to nearby people. Similarly, any cleaning or rinsing operation should be avoided if the pressure chamber is open, since possibly a toxic cleaning fluid and rinsing fluid can be expelled from the pressure chamber to nearby people. Without any means of safety, such accidents can occur frequently.

A beverage dispensing system that addresses safety problems related to pressure is known from EP 1 621 514 A2. Trying to operate the beverage dispensing system without any barrel of beverage can cause a pressurized fluid to enter the dispensing line, expelled through the beverage tap and cause injuries to the operator. Therefore, any attempt to operate the beverage dispensing system without any installed beverage barrel should be avoided. Similarly, rinsing of the intake line without a barrel of drink should be avoided, since cleaning and rinsing fluids can enter and contaminate the pressure chamber. When the beverage container is closed, there is normally no way to determine the mode of operation of the beverage dispensing system. The detection of an operating mode is therefore crucial for the safe operation of the beverage dispensing system.

It is therefore an object of the present invention to provide technologies for detecting the mode of operation of the beverage dispensing system. Additional objects of the present invention include providing technologies for cleaning and rinsing a beverage dispensing system using an external cleaning and rinsing cartridge.

The foregoing need and the foregoing objects together with numerous other necessities and objects, which will be apparent from the detailed description below, are in accordance with a first aspect of the present invention obtained by a method according to claim 1. The Mayona pressure chambers have a removable lid to access the inside of the pressure chamber when the beverage barrel is installed or removed. Some pressure chambers have a vertical orientation when they are in a closed position, and can be balanced to a horizontal orientation when they are in an open position when the beverage barrel is about to change. Before opening the beverage barrel, the pressurized air is normally let out slowly to avoid injury when the lid is opened. When the pressure chamber is sealed and pressurized with pressurized fluid, the volume of the collapsible barrel is reduced as the beverage is dispensed through the intake line. The intake line typically leads to a beverage tap for controlled dispensing of the beverage. The fluid pressure source may comprise an air compressor or any other suitable device for generating a pressurized fluid that has adequate pressure to dispense the beverage.

The first detector can supply pressurized fluid from the control pressure outlet of the first detector when the pressure chamber is closed. Therefore, no pressurized fluid is supplied from the control pressure outlet of the first detector if the pressure chamber is open. The first detector can, for example, detect if the beverage container is balanced in a vertical orientation and / or if the lid is on. The second detector similarly detects if a beverage barrel is properly installed in the pressure chamber and then supplies pressurized fluid from the control pressure outlet of the second detector. If no beverage container is installed or if the beverage container is installed in a false manner, that is, it is not in fluid communication with the intake line, no pressurized fluid is supplied from the control pressure outlet of the second detector.

The evaluation of AND logic must be understood in the sense that the mode of operation is not determined to have been met if none or only one of the first and second detectors supplies the control pressure from its control pressure output. Only if one of the first and second detectors supplies the control pressure from their respective control pressure outputs, the mode of operation is determined to have been fulfilled.

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The above control pressures and the determination of the mode of operation may preferably be used in combination with a safety system to prevent or at least deter the use of the beverage dispensing system when the beverage dispensing system is not in the operating mode.

It can be contemplated as part of a logical system to use a simple and cheap circuit to determine the mode of operation instead of using a control pressure, that is, a pneumatic signal, which will be more complicated and expensive to perform. In the present case, the control pressure has surprisingly been found to be superior to an electrical circuit to determine the mode of operation, since the electrical components are not fail-safe in the present environment comprising beverage, fluids of cleaning and rinsing fluids. A short circuit caused by an intrusion of fluid in the electronic circuits can cause a single slow system failure and a complete loss of the logical system and therefore of the security system.

The security system can be contemplated as including means to allow the pressure chamber to be pressurized only if the operating mode is achieved.

According to the first aspect, the activation mode can be indicated by an indication signal, such as, for example, a green light, a green signal plate or the like. Said indication signals may, preferably, be located in a plurality of suitable positions, such as in the beverage tap and in the pressure chamber.

According to the first aspect, the first and second detectors can be connected in a serial configuration or alternatively be connected to an AND pressure valve to generate an activation pressure, if the operating mode is achieved. By connecting the first and second detectors in a serial connection, it is contemplated that no activation pressure is generated if one of the detectors is not supplying the control pressure. The activation pressure is therefore generated directly from the control pressure. Alternatively, control pressures are used to control an AND pressure valve. An AND valve allows the supply of a pressurized fluid if both the first and second control pressures are supplied. Said valves are well known in the state of the art. The activation pressure will be used to pressurize the pressure chamber, therefore creating a failsafe security system. When any of the detectors does not supply the control pressures, the pressure chamber cannot be pressurized.

According to the first aspect, a discharge valve can be provided between the beverage barrel and the intake line, the discharge valve having a beverage dispensing position and a closed position, where the mode of operation corresponds to the chamber of pressure being pressurized, and the activation pressure is used to cause the discharge valve to adopt the beverage dispensing position. The discharge valve can prevent the beverage from entering the intake line, preventing fluid communication between the beverage barrel and the intake line if the beverage dispensing system is not in the operating mode. When the operating mode is achieved, the discharge valve can allow dispensing of beverage by restoring fluid communication between the beverage barrel and the intake line. The discharge valve preferably uses the activation pressure to adopt the beverage dispensing position. Without the activation pressure, the closed position can be adopted by a counter spring or the like.

According to the first aspect, a rinse cartridge can be provided in fluid communication with the intake line, and a third detector having a pressure inlet to receive fluid pressure from the rinse cartridge and a control pressure outlet, to detect if the rinse cartridge is pressurized or not, and, if the rinse cartridge is pressurized, it supplies a control pressure from the control pressure outlet, where the method comprises evaluating the control pressures from AND the control pressure outputs of the first, second and third detectors and determine if a rinse mode of the beverage dispensing system has been achieved if the three control pressures are supplied from the control pressure outputs of the first, second and third detectors

Cleaning and rinsing should not be allowed to start if the pressure chamber is pressurized, that is, if the pressure chamber is open or no barrel is present in the pressure chamber. This requirement prevents the cleaning fluid from accidentally entering the pressure chamber when the pressure chamber is open. A third detector can be used to detect when the rinse cartridge is pressurized, since the rinse cannot begin without a pressurized rinse cartridge. The third detector can supply a pressurized fluid from the control pressure outlet of the third detector when the rinse cartridge is pressurized. Therefore, no pressurized fluid is supplied from the control pressure outlet of the third detector if the rinse cartridge is not pressurized.

The AND logic evaluation should be understood to mean that the rinse mode is not determined to have been achieved if none or only one or two of the first, second and third detectors supply the control pressure from the pressure outputs of control. Only if all of the first, second and third detectors supply the control pressure from their respective control pressure outputs, it is determined that the rinse mode has been achieved. The above control pressures and the rinse mode determination can be used in a way

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preferable in combination with a safety system to avoid or at least deter the use of the rinse cartridge when the beverage dispensing system is not in the rinse mode.

From the foregoing it is contemplated that the supply of the control pressure from the control pressure outputs of both the first and the second detectors is a prerequisite for determining both the rinse mode and the mode of operation. Therefore, some embodiments may use two subsequent AND logic evaluations: in a first stage the control pressure outputs of the first and second detectors are evaluated as an AND logic to determine the mode of operation, and at a later stage The result of the first stage and the control pressure output of the third detector are evaluated as an AND logic to determine the rinse mode.

According to the first aspect, the rinsing mode can be indicated by an indication signal, such as, for example, a red light, a red signal plate or the like. Said indication signals may preferably be located in a plurality of suitable positions, such as in the beverage tap and in the pressure chamber, to avoid attempts to perform any beverage dispensing operation when the rinse mode has been determined. .

According to the first aspect, the first, second and third detectors may be connected in a serial configuration or alternatively be connected to an AND pressure valve to generate a rinse activation pressure if the rinse mode is has achieved. By connecting the first, second and third detectors in a serial connection, it is contemplated that no rinse activation pressure is generated if one of the detectors does not supply the control pressure. The rinse activation pressure is therefore generated directly from the control pressure. Alternatively, the control pressures are used to control an AND pressure valve. An AND valve allows the supply of pressurized fluid if all of the first, second and third control signals are supplied. Said valves are known in the state of the art. Either an AND pressure valve having three inputs, or alternatively two AND pressure valves connected in series, each having two inputs, is used.

According to the first aspect, a discharge valve can be provided between the rinse cartridges and the intake line, the discharge valve having a rinse position, where the rinse mode corresponding to the rinse cartridge is being pressurized, and the rinse activation pressure is used to cause the discharge valve to adopt the rinse position.

The discharge valve can prevent cleaning and rinsing fluid from entering the intake line by preventing fluid communication between the rinse cartridge and the intake line if the beverage dispensing system is not in the rinse mode. When the rinse mode is achieved, the discharge valve may allow dispensing of the beverage by restoring fluid communication between the rinse cartridge and the intake line. The discharge valve is preferably using the rinse activation pressure to adopt the rinse position. Without the activation pressure, the closed position can be adopted by means of a counter spring or the like. Preferably, the discharge valve has three positions: a rinse position, a beverage dispensing position and a closed position. The rinse activation pressure, the activation pressure and the spring cause the valve to adopt the three positions mentioned above.

According to the first aspect, the rinse cartridge can be removably installed in the pressure chamber, or alternatively, the rinse cartridge constitutes a separate rinse unit. The rinse cartridge is preferably prepared and subsequently fixed to the side of the pressure chamber to start the rinse. Alternatively, a central rinse unit can be used.

According to the first aspect, the rinse cartridge may be pressurized by the activation pressure, or alternatively the rinse cartridge may be pressurized by a source of fluid pressure or the pressure chamber. By pressurizing the rinse cartridge by means of the activation pressure, it can be ensured that the rinse mode is determined only when the pressure chamber is also pressurized. Alternatively, there may be an interconnection between the pressure chamber and the rinse cartridge so that the rinse cartridge is pressurized by the pressure chamber. In another alternative, the rinse cartridge may have a separate connection to the source of fluid pressure, regardless of the pressure chamber and the activation pressure.

According to the first aspect, the rinse cartridge may be connected to a plurality of beverage dispensing systems. Preferably, a centralized rinse cartridge may constitute a common rinse unit for a plurality of beverage dispensing systems. The beverage dispensing systems that share a rinse cartridge, preferably, belong to the same set, that is, their respective beverage taps are located close to each other, for example, on the same bar. The intake lines of the beverage dispensing systems are normally separate, however in some embodiments a common intake line can be used.

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According to the first aspect, the rinse cartridge may be provided with a switch for selectively supplying the cleaning and rinsing fluid from the rinse cartridge to an intake line of the plurality of beverage dispensing systems. A switch can be used to selectively distribute the cleaning and rinsing fluid to only one beverage dispensing system at the same time to make it possible to determine the exact amount of cleaning and rinsing fluid that passes through each line. of shot.

Alternatively, all the intake lines are cleared simultaneously, allowing the rinse process to be carried out quickly, however, without any possibility of determining the amount of cleaning and rinsing fluid that passes through each line of cleaning. taking.

According to the first aspect, the rinse cartridge may be provided with a switch to selectively supply the control pressure output of the third detector to one of the beverage dispensing systems, or alternatively the pressure output of Third detector control can be supplied to all beverage dispensing systems. By supplying the control pressure output of the third detector to all beverage dispensing systems, one of the beverage dispensing systems is prevented from being in the rinse mode, while others are in an operating mode. This is an important safety feature since confusion between rinsing fluids and the beverage is avoided when dispensing the beverage is not allowed at the same time as rinsing. By selectively supplying the control pressure output of the third detector to one of the beverage dispensing systems, beverage dispensing and rinsing are possible at the same time.

The previous need and the previous objects together with numerous other needs and objects, which will be apparent from the detailed description below, are in accordance with a second aspect of the present invention obtained by a system for detecting the mode of operation of a beverage dispensing system according to claim 13. The evaluation unit can preferably be operated entirely mechanically, that is, as a pneumatic system, to avoid any risk of failure, for example, by fluids entering an electrical circuit, etc. It is contemplated that the system mentioned above can be used in connection with the methods mentioned above. Any of the features according to the first aspect mentioned above can be applied in the same way according to the second aspect.

The present safety system may comprise a safety valve that prevents the discharge valve from adopting the rinse position if the rinse cartridge and the pressure chamber are not pressurized. If the pressure chamber is open, it cannot be pressurized and therefore the discharge valve does not adopt the rinse position.

If the pressure chamber is pressurized, the rinse position is automatically adopted when the rinse cartridge is pressurized, thus allowing the rinse fluid to enter the intake line. The safety valve is preferably designed to allow only the pressure fluid to propagate from the safety valve to the discharge valve if the pressurized fluid is supplied from both the pressure chamber and the rinse cartridge. The discharge valve is preferably a pneumatic valve, that is, when the pressurized fluid is supplied from both the pressure chamber and the rinse cartridge, the pressurized fluid will propagate to the discharge valve and cause the valve of discharge adopt the rinse position. For the safe operation of the cleaning and external rinsing system, some safety requirements are essential to avoid personal injury and the like. Preferably, all beverage taps belonging to the same establishment or located in the same bar should be operated in the same way. For example, it should not be possible to dispense beverage from one of the beverage taps while cleaning the others. The reason for this is the apparent risk of confusing the drink with the cleaning fluid.

The present invention is now described in more detail with reference to the drawings, wherein:

Figure 1 is a series of figures showing an external cleaning and rinsing cartridge

Figure 2 is a series of figures showing a folding cleaning cartridge,

Figure 3 is a series of figures showing a previously filled cleaning cartridge,

Figure 4 is a series of figures showing a cleaning tablet dissolving,

Figure 5 is a series of figures showing a piston-controlled external cleaning and rinsing cartridge,

Figure 6 is a plan and foreground view of an external cleaning and rinse cartridge,

Figure 7 is an external cleaning and rinse cartridge installed in a pressure chamber,

Figure 8 is a set of interconnected pressure chambers for a centralized cleaning and external rinse unit,

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Figure 9 is a base part of a pressure chamber,

Figure 10 is a central rinse system in a rinse mode,

Figure 11 is a central rinse system in a beverage dispensing mode,

Figure 12 is a central rinse system in a closed mode,

Figure 13 is a local rinse system in a rinse mode,

Figure 14 is a local rinse system in a beverage dispensing mode,

Figure 15 is a local rinse system in a closed mode,

Figure 16 is a discharge valve in a beverage dispensing mode,

Figure 17 is a discharge valve in a rinse mode, and

Figure 18 is an alternative embodiment of the central rinse system.

A detailed description of the figures of some presently preferred embodiments of the present invention follows.

Figure 1A shows the most preferred embodiment of an external cleaning and rinsing unit 20. The cleaning and rinsing unit 20 comprises an outer chamber constituting a rinse fluid cartridge 36 having a volume of approximately four liters and an inner chamber constituting a cleaning fluid cartridge 46 having a volume of approximately one liter. The volumes of one and four liters are, respectively, typical values suitable for the majority of beverage dispensing systems. The rinse fluid cartridge 36 is in fluid communication with the cleaning fluid cartridge 46 through a cartridge interconnection 40, which interconnects the bottom of the rinse fluid cartridge 36 and the

upper part of the cleaning fluid cartridge 46. The rinse fluid can flow into the interconnection 40

of cartridge into an outlet 38 of rinse fluid located at the bottom of the rinse fluid cartridge 36 and flow through interconnect cartridge 40 into the cleaning fluid cartridge 46 and entering the cleaning fluid cartridge 46 to through a rinse fluid inlet 42 located at the top of the cleaning fluid cartridge 46. A check valve 43 is provided at the rinse fluid inlet 42 to prevent cleaning fluid from flowing into the rinse fluid cartridge 36.

An outlet 24 of rinse fluid is provided in the lower part of the cleaning fluid cartridge 46. The rinse fluid is understood in the present context which comprises any of the cleaning fluids and the rinsing fluids. A rinse line 25 connects the rinse fluid outlet 24 to a rinse connector 27 located on the side of the cleaning and rinsing unit 20. A float valve 50 is provided within the cleaning fluid cartridge 46 to prevent the pressurized fluid in the cleaning fluid cartridge 46 from escaping to the rinse fluid outlet 24. The float valve 50 will allow the liquids, that is, the rinsing and cleaning fluid, to flow through the rinse fluid outlet 24 and prevent the gas, for example, the pressurized fluid, from flowing through outlet 24 of rinse fluid. A set of tabs that constitute a float valve holder 52 will ensure that the float valve 50 is located in a secure closed state in the cleaning fluid cartridge 46 when no cleaning fluid is present in the cleaning fluid cartridge 46 .

A pressurized fluid pipe 29 provides a pressurized fluid from the side of the cleaning and rinse unit to the upper inner part of the rinse fluid cartridge 36 to prevent any rinse fluid from entering the fluid pipe 29 pressure when the rinse fluid cartridge 36 is filled.

The cleaning and rinsing unit 20 may be prepared to fill rinsing fluid, that is, water, in the cleaning fluid cartridge 46 and in the rinsing fluid cartridge 36. The rinse fluid cartridge 36 is subsequently sealed from the cleaning fluid cartridge 46 by a rinse fluid cover 58. The rinse fluid cover 56 seals the rinse fluid cartridge but allows access to the cleaning fluid cartridge through an opening 54. When the rinse fluid cartridge 36 has been properly separated from the fluid cartridge 46 For cleaning, a cleaning tablet 59 dissolves in the cleaning fluid cartridge 46, transforming the rinse fluid disposed in the cleaning fluid cartridge 46 into cleaning fluid.

Alternatively, the cleaning constituent may be provided as a powder, a liquid or a paste, or a combination thereof, preferably in a specific measured amount or a unit dose.

Subsequently, the cleaning fluid cartridge 46 is sealed by the cleaning fluid cover 58.

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Figure 1B shows the cleaning and rinsing unit 20 of Figure 1A when it has been installed in a beverage dispensing system (not shown). By providing pressurized fluid, for example, pressurized air, in the rinse fluid cartridge 36 through the pressurized fluid tube 29, the pressurized fluid causes the rinse fluid in the rinse fluid cartridge 36 between in the cleaning fluid cartridge 46 through the cartridge interconnection 40. The rinse fluid leaves the rinse fluid cartridge 36 through the rinse fluid outlet 38 and enters the cleaning fluid cartridge 46 through the rinse fluid inlet 42, thereby causing the fluid The cleaning fluid in the cleaning fluid cartridge 46 is ejected through the rinse fluid outlet 24 and also through the rinse line 25 and the rinse connector 27. The directions of fluid flow are indicated in the figure by arrows. The rinse connector 27 must be connected to the intake line and the beverage tap of the beverage dispensing system, which is to be cleaned (not shown). The beverage tap (not shown) is located at the opposite end of the intake line and typically located on a bar. The cleaning fluid is distinguished from the rinsing fluid in the figure by small bubbles.

Fig. C shows the cleaning and rinsing unit 20 of Fig. 1A when the rinse fluid cartridge 36 is empty and the cleaning fluid cartridge 46 is filled with rinse fluid. The pressurized fluid causes the rinse fluid to be expelled through the rinse fluid outlet 24. When the cleaning fluid cartridge 46 is empty, the float valve 50 has reached the bottom of the cleaning fluid cartridge 46 and prevents any pressurized fluid from being expelled through the rinse fluid outlet 24.

Figure 2A shows another embodiment of a cleaning and external rinsing unit 20 '. The cleaning and external rinsing unit 20 'comprises a cartridge 36 of rinsing fluid that constitutes the mayona of the interior of the cleaning and rinsing unit 20'. A cartridge 46 'of cleaning fluid is provided in the form of a flexible container filled previously with cleaning. The cleaning fluid cartridge 46 'comprises a piercing element and a connector 60 that constitutes a sharp blade or needle or a similar breaking element. The connector 60 is connected to the rinse fluid outlet 24, providing a fluid communication between the cleaning fluid cartridge 46 'and the rinse line 25. After the cleaning fluid cartridge 46 'has been installed, the rinse fluid cartridge 36 is filled with rinse fluid and the cover 58 is fixed, sealing the rinse fluid cartridge 36.

Figure 2B shows the cleaning and rinsing unit 20 'of Figure 2A when it has been installed in a beverage dispensing system (not shown). The pressurized fluid entering the rinse fluid cartridge 36 through the pressurized fluid tube 29 causes the rinse fluid to subject the cleaning fluid cartridge 46 'to a pressure force. The cleaning fluid is therefore expelled through the connector 60 towards the rinse line 25 while the cleaning fluid cartridge 46 'is folded. The cleaning fluid cartridge 46 'will be folded into the container 60 and the cleaning fluid cartridge 46' will be pierced and broken by the connector 60.

Figure 2C shows the cleaning and rinsing unit 20 of Figure 1A when the rinse fluid cartridge 36 is empty and broken or alternatively perforated, allowing the cleaning fluid to be expelled through the fluid outlet 24 of rinse.

Figure 3A shows another embodiment of an external cleaning and rinsing unit 20 ''. The cleaning and rinsing unit 20 '' comprises a cartridge 36 of rinsing fluid that constitutes the mayona of the interior of the cleaning and rinsing unit 20 ''. A cleaning fluid cartridge 46 '' 'is provided on the bottom of the rinse fluid cartridge 36. The cleaning fluid cartridge 46 '' 'is previously filled with cleaning fluid and connected to the rinse fluid outlet 24. The inlet 42 'of rinsing fluid of the cleaning fluid cartridge 46' '' is located opposite the outlet 24 of rinsing fluid. The rinse fluid cartridge 36 is provided with a float valve 50.

Figure 3B shows the cleaning and rinsing unit 20 '' of Figure 2A when it has been installed in a beverage dispensing system (not shown). The pressurized fluid entering the rinse fluid cartridge 36 through the pressurized fluid tube 29 causes the rinse fluid to enter the cleaning fluid cartridge 46 '' 'through the inlet 42' of rinse fluid. The cleaning fluid is therefore expelled through the rinse fluid outlet 24 towards the rinse line 25.

Figure 3C shows the cleaning and rinse unit 20 '' of Figure 3A when the cleaning fluid cartridge 46 '' is filled with cleaning fluid. The pressure fluid is causing the rinse fluid to be expelled through the rinse fluid outlet 24. When the rinse fluid cartridge 36 is empty, the float valve 50 has reached the bottom of the rinse fluid cartridge 46 '' and prevents any pressurized fluid from being used through the rinse fluid outlet 24 .

Figures 4A-C show an additional embodiment of a cleaning and external rinse unit 20 '' 'very similar to Figures 3A-C, with the exception that the cleaning fluid cartridge 46' 'comprises a cleaning tablet 59, which dissolves and creates the cleaning fluid as the rinse fluid flows into the cleaning fluid cartridge 46 '' 'as described above in connection with Figure 3B. When

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Approximately 1 liter of rinse fluid has passed through the cleaning fluid cartridge 46 '', the cleaning tablet 59 has completely dissolved and the remaining rinse fluid continues to flow through the rinse fluid outlet 24.

Figure 5A shows an additional embodiment of a cleaning and rinsing unit 20 "". The cleaning and rinsing unit 20 "" comprises a cartridge 36 'of external rinsing fluid and a cartridge 46 "" of internal cleaning fluid similar to Figure 1 and Figure 2.

In addition to the pressurized fluid pipe 29, which supplies pressurized fluid to the upper part of the rinse fluid cartridge 36 ', an auxiliary pressure fluid pipe 29' is provided to supply pressurized fluid to the upper part of the cartridge 46 ”” of cleaning fluid at inlets 44 ', 44' 'of pressurized fluid. Both the cleaning fluid cartridge 46 "" and the rinse fluid cartridge 36 'are filled with rinse fluid, and a cleaning tablet 59 dissolves in the cleaning fluid cartridge to create the cleaning fluid.

Figure 5B shows the rinse fluid cartridge 36 'and the cleaning fluid cartridge 46' '' 'being divided into a respective upper space and lower space by an inner piston 53 and an outer piston 55 respectively. The respective rinsing and cleaning fluids are disposed in their respective lower spaces below the respective inner and outer piston 53, 55. Pressurized fluid is allowed to enter the upper space of the cleaning fluid cartridge 46 '' '' and act on the inner piston 53 which in turn acts to press the cleaning fluid through the fluid outlet 24 ' of rinse. The lower spaces of the rinse fluid cartridge 36 'and the cleaning fluid cartridge 46' '' 'are interconnected by an inlet 42'A of rinse fluid. A rinse fluid valve 57 is located at the bottom and inside the cleaning fluid cartridge 46 '' '' and prevents the rinse fluid from entering the cleaning fluid cartridge 46 '' '' from the cartridge 36 '' rinse fluid. The rinse fluid valve 57 defines a plurality of holes that are sealed to the wall between the rinse and cleaning cartridges 36 ', 46' '' '. As the inner piston 53 is pressed by the pressurized fluid to the rinse fluid outlet 24 ', the inner piston 53 will act on the rinse fluid valve 57 and push the rinse fluid valve 57 into a recess 51 valve. When the rinse fluid valve 57 has contacted the bottom of the valve hole 51, the inner piston 53 will have reached its final position and the holes located in the rinse fluid shutoff valve 57 will be in register with the inlet 42 'of rinse fluid. The fluid communication is established between the rinse fluid cartridge 36 'and the cleaning fluid cartridge 46' '' 'through the rinse fluid valve 57 and the rinse fluid inlet 42'.

Figure 5C shows the rinse fluid that is being pressed out of the rinse fluid outlet 24 'by the outer piston 55 while the pressurized fluid is allowed to enter the upper space of the rinse fluid cartridge 36' a through inlet 44 '' of pressure fluid. The flow direction of the rinse fluid is indicated in the figure by arrows. When the outer piston 55 has reached its final position, the outer piston 55 will prevent the pressurized fluid from entering the rinse fluid outlet 24 ', thus eliminating the need for a ball valve for this purpose. The present embodiment has the advantage of physically separating the pressurized fluid from the rinsing and cleaning fluids and therefore can be used, preferably, in connection with a liquid under pressure fluid. Such liquid pressurized fluids may comprise water.

Figure 6A shows a top view of the embodiment of an external cleaning and rinsing unit 20 as shown in Figure 1. The cleaning and rinsing fluid is expelled from the cleaning and rinsing unit 20 through the rinse connector 27. The rinse connector 27 may be connected to a pressure chamber or a beverage dispensing system (not shown). Two pressurized fluid connectors 28 are located on each side of the rinse connector 27 to provide a pressurized fluid to the cleaning unit 20 and rinse through the pressurized fluid tube 29 (not shown in this view). The pressurized fluid connectors 28 are interconnected as a part of the safety system, which will be further explained in connection with Figures 13-15.

Figure 6B shows a close-up view of the embodiment of an external cleaning and rinsing unit 20 as shown in Figure 1. When the cleaning and rinsing unit is empty, the float valve 50 seals the outlet 24 of rinsing fluid and prevents any pressurized fluid from leaving the cleaning and rinsing unit 20 through the rinsing connector 27. In this list, the pressure fluid connectors 28 are not visible.

Figure 7 shows a cleaning and rinsing unit 20 that is installed outside a pressure chamber 10. The pressure chamber 10 may preferably have a collapsible beverage container. The pressure chamber is arranged in a housing 114. The beverage container (not shown) can be accessed by balancing or pivoting the pressure chamber from its current vertical orientation to a horizontal orientation and subsequently removing the upper part that constitutes a lid 14 of the pressure chamber 10 using the handles 12. The cleaning and rinsing unit 20 is preferably made of solid plastics or alternatively of metal. The cleaning and rinsing unit 20 may, preferably, be at least partially transparent to allow an external observer to determine the level of cleaning and rinsing fluid disposed within the cleaning and rinsing unit 20. In order to distinguish between cleaning and rinsing fluids, the fluid from

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Cleaning can be tinted a specific color, such as green, red or blue. The cleaning and rinsing unit 20 preferably has a cylindrical shape.

Figure 8 shows a plurality of chambers 10, 10 ', 10' 'of pressure. The pressure chambers 10, 10 ', 10' 'are individually connected to a central cleaning and rinsing unit by means of a set of supplies 128 of rinsing fluid and commonly a fourth pressure tube 142. A control valve 124 controls the flow of pressurized fluid from the fourth pressure tube 142 to a discharge valve (not shown here but to be described below in Figures 9-18 and designated with reference numeral 72) which It constitutes a barrel coupler of the pressure chamber 10. The control valve 124 will also be described in connection with Figures 10-12. The cleaning and rinsing fluid is supplied with a centralized cleaning and rinsing unit (not shown here but which will be described below in Figures 10-12 designated by reference numeral 118) connected to the far end of a set of supplies 128 rinse fluid. The centralized cleaning and rinsing unit (not shown here but to be described below) may comprise a cleaning and rinsing unit 20 as described above in connection with any of Figures 1-6, however it may be significantly larger, depending on the number of pressure chambers 10 and / or drink lines / drink taps that are intended to be served.

Figure 9 shows a set of beverage dispensing base parts 66 for use with any of the modes of realization of the pressure chamber (not shown here but described in Figure 7-8 and which will be described below in the Figures 10-15 and designated by reference numeral 10). A socket line 68 is provided on the back of the base part 66. A beverage container (not shown) may be installed at the top of the base part 66 and connected to a beverage outlet 70. The intake line 68 supplies beverage as well as cleaning and rinsing fluid to the beverage tap (not shown). The base part 66 includes a discharge valve 72 to selectively provide either a beverage from the beverage outlet 70 or a cleaning / rinsing fluid from the first supply 128 of rinsing fluid to be dispensed through the line 68 shot. The pressure chamber is pressurized through the pipeline 74 of fluid under pressure and an inlet 76 of fluid under pressure. It is contemplated that the above embodiment of the base part 66 can also be used with the local cleaning and rinsing units as described above in connection with Figure 7.

Figures 1-15 show two specific embodiments of a centralized and local rinse system 110, 116, respectively, which have a safety system for controlling rinse and beverage dispensing. The safety system prevents rinsing from starting if the pressure chamber 10 until pressurized or if the discharge valve 72 is not in a rinse position. Figures 10-12 show a central rinse system for a plurality of pressure chambers, while Figures 13-15 show a local rinse system for a pressure chamber only. The other 110, 116 of centralized and local rinse, each, comprises two identical pressure chambers 10, 10 '.

Figure 10 shows a central rinse system 110 in a rinse mode. The central rinse system comprises an air compressor 112, a first pressure chamber 10, a second pressure chamber 10 'and a centralized cleaning and rinsing unit 118. The air compressor 112 is connected, by a first pressure tube 136, to the first pressure chamber 10 through a primary safety valve 120 and a secondary safety valve 122. When a beverage barrel is installed in the pressure chamber 10, the primary safety valve 120 allows compressed air to flow from the air compressor 112 to the secondary safety valve 122. The secondary safety valve 122 allows the compressed air to pressurize the pressure chamber 10 when the pressure chamber adopts the vertical orientation shown in Figure 7, which indicates that the first pressure chamber 10 is ready to dispense drinks. The secondary valve 122 prevents compressed air from pressurizing the first pressure chamber 10 when the pressure chamber 10 has adopted the horizontal orientation. Any of the 10, 10 'pressure chambers can be balanced to their horizontal orientation when a new beverage barrel is to be installed, for example, when the original beverage barrel is empty. In the horizontal orientation, the compressed air is allowed to leave the pressure chamber 10, therefore, allowing the lid of the pressure chamber 10 to be safely removed and the beverage barrel to be changed. When the first pressure chamber 10 is pressurized, the pressure will also act on a control valve 124 through a second pressure tube 138. The control valve 124 will be described further below. The first and second pressure chambers 10, 10 'are arranged in a first and a second housing 114, 114', respectively.

The air compressor 112 is also connected, via a third pressure tube 140, to the central cleaning and rinsing unit 118. The cleaning and rinsing unit 118 is also connected, by a fourth tube 142 to the control valve 124 so that a pressure will act on the control valve 124 when the rinsing unit 118 is pressurized. When the control valve 124 is subject to pressure from both the cleaning and rinsing unit 118 and the first pressure chamber 10, it will allow the pressurized fluid to act on the discharge valve 72 and cause it to adopt the rinse position and rinse. The discharge valve 72 is the same type as the discharge valve 72 described above in connection with Figure 9. The same type of discharge valve is further described in Figures 16-17 under the same reference. When the discharge valve 72 has adopted the rinse position, the cleaning and rinsing fluids are allowed

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enter the discharge valve 72 through the first supply 128 of rinse fluid and leave the discharge valve 72 through the intake line 68. At the same time, the beverage is prevented from entering the discharge valve 72 so that any contact between the rinsing fluid and the beverage is avoided.

The second pressure chamber 10 'is connected, by means of a second supply 130 of rinsing fluid to the cleaning and rinsing unit 118, separately in relation to the first pressure chamber 10. For safety reasons, both discharge valves 72, 72 'of the pressure chambers 10, 10' will adopt the rinse position if they are pressurized. This is to avoid dispensing drinks and rinsing different faucets at the same time, which could be a safety risk since the cleaning fluid could be accidentally mistaken for the drink. A switch may be provided in the cleaning and rinsing unit 118 to selectively provide cleaning and rinsing fluids to one of the first and second pressure chambers 10, 10 '. In an alternative embodiment, both lines 68 for taking cameras 10, 10 'can be provided with cleaning and rinsing fluids simultaneously.

Figure 11 shows the central rinse system 110 in the beverage dispensing mode. In the beverage dispensing mode, the air compressor 112 can supply pressurized air to the cleaning and rinsing unit 118. However, the pressurized air is prevented from acting on the control valve 124 through the fourth pressure tube 142 as the fourth pressure tube 142 is vented into the atmosphere in the beverage dispensing mode through a vent valve not shown in the drawings. When the control valve 124 is not subject to pressure from both the first pressure chamber 10 and the cleaning and rinsing unit 118, the control valve 124 will prevent the air pressure from acting on the discharge valve 72. This causes the discharge valve 72 to adopt the beverage dispensing position. When the discharge valve 72 has adopted the beverage dispensing position, the beverage is allowed to flow from the first pressure chamber 10 to the intake line 68. At the same time, the rinse fluid is prevented from entering the discharge valve 72.

Figure 12 shows a central rinse system 110 in a closed mode. The closed mode implies that either the primary safety valve 120 and / or the secondary safety valve 122 are closed, ie that either the pressure chamber 10 is balanced in the horizontal position or the beverage barrel is not present inside the first pressure chamber 10. Pressurized air is prevented from pressurizing the first pressure chamber 10 and therefore, the control valve 124 will not supply any pressurized fluid to the discharge valve 72. In the closed mode, both the beverage and the rinsing fluid are prevented from entering the discharge valve and flowing into the intake line 68.

Figure 13 shows a local rinse system 116 in the rinse mode. Similar to the central rinse system 110 described above, the local rinse system 116 comprises a compressor 112, a first pressure chamber 10 and a second pressure chamber 10 '. The cleaning and rinsing unit 118 described above in connection with Figures 10-12 has been replaced by a first rinse cartridge 132 mounted in connection with the first pressure chamber 10 and a second rinse cartridge 132 'mounted in connection with the second chamber 10 'of pressure. The first and second rinse cartridge 132 and 132 ', respectively, may be of the type described above in connection with Figures 1-7. The first pressure chamber 10 is connected to the first rinse cartridge 132 through the second pressure tube 138 so that when the first pressure chamber 10 is pressurized, the first rinse cartridge 132 is also pressurized. The first rinse cartridge 132 is also connected to the discharge valve 72 so that when the first rinse cartridge is pressurized, the pressure acts on the discharge valve 72 through the fourth pressure tube 142 so that the valve 72 Discharge adopts the rinse position. In the rinse position, the rinse fluid is allowed to flow from the first rinse cartridge 132 through the discharge valve 72 to the intake line 68 '.

Figure 14 shows a local rinse system 116 in a beverage dispensing mode. To adopt the beverage dispensing mode, the first rinse cartridge 132 is simply removed from the first pressure chamber 10. When the first rinse cartridge 132 is removed, a check valve (not shown) edits the pressurized air leaving the first pressure chamber 10 through the second pressure tube 138. Consequently, no pressurized air will act on the discharge valve 72, which causes the discharge valve 72 to adopt the beverage dispensing position. The beverage dispensing position allows the beverage to flow through the discharge valve 72 'to the intake line 68'.

Figure 15 shows a local rinse system 116 in a closed mode. The closed mode for the local rinse system 116 corresponds to the closed mode of the central rinse system 110 and therefore will not be described further.

Figure 16 is a schematic close-up view of a section of a discharge valve 72, as illustrated in the previous drawings.

The discharge valve 72 comprises a rod 174, which is located inside the coupling housing 192 and which is adapted to act as a ball joint 176. The ball joint 176 is not, in the present embodiment, a part of the coupling housing 192, but part of the beverage container 168. Board 176 of

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ball is received in the 186 base part. The discharge valve 72 is operable between three possible positions, which constitutes a first position, a second opposite position, and an intermediate position. As will be described in greater detail below, the intermediate position constitutes the beverage dispensing position, while the first and second positions constitute the rinse position and the closed position, respectively.

The ball joint 176 is located in the base part 186 in a defined space between an entrance narrowing 178 and an exit narrowing 180. The entrance narrowing 178 and the exit narrowing 180 include an opening or opening to allow the beverage to flow from the beverage container 168 through the input and output narrowings 178, 180 and also through the housing 192 of coupling towards the exit 182 of drink. Both the entrance narrowing 178 and the beverage narrowing 180 constitute valve seats, against which the ball joint 176 can seal. The ball joint 176 either establishes a joint against the entrance narrowing 178 or with the exit narrowing 180, or remains in the intermediate position, shown in Figure 16, which constitutes the beverage dispensing position. The coupling housing 192 receives the rod 174 and fits into the base part 186. The coupling housing 192 is fixed to the ground such that when the pressure chamber 10 and the beverage container 168 are balanced or pivoted in the horizontal direction, the coupling housing 192 that includes the rod 174 remains with the bottom wall, and the discharge valve 72 that includes the ball joint 176 remains with the beverage container 168. The rod 174 and the coupling housing 192 can therefore be made of solid and non-disposable materials such as metal.

When the pressure chamber is in the vertical orientation an accessory 198 seals between the base part 186 and the coupling housing 192. Accessory 198 is displaced downward to allow pressure chamber 10 to balance in horizontal orientation.

When the rod 174 is in the beverage dispensing position, that is, in the active or intermediate position as shown in Figure 16, the beverage can flow from the beverage container 168, pass the ball joint 176 already through exit 182 of drink. The beverage outlet 182 is in fluid communication with the intake line.

Initially, when a new sealed beverage container 168 is installed, the base part 186 is sealed by a laminated seal in the outlet narrowing 180. The laminate seal is broken by the rod 174 when the beverage container 168 is installed. This allows the beverage to be dispensed from the beverage container 168.

When the coupling housing 192, and therefore also the rod 174, are separated from the beverage container 168, the beverage, indicated by a shadow in the figure, exerts a force on the ball joint 176 by pushing the ball joint 176 against the outlet narrowing 180 defining the closed position, that is, the second passive position, therefore sealing the beverage container 168.

In Fig. 16, the ball joint 176 is located between the entrance narrowing 178 and the exit narrowing 180, allowing the beverage to flow from the beverage container 168 by passing the ball joint 176 and additionally through the outlet 182 of Drink to the intake line.

The beverage container 168 is mounted with the base part 186, where the upper part of the discharge valve 72 is received. The ball joint 176, the entrance narrowing 178 and the exit narrowing 180 are components of the base part 186.

From the beverage dispensing position shown in Figure 16, the rod 174 can be moved to the beverage container 168 or to the beverage outlet 182 and the intake line 68. A spring 184 presses the rod 174 in the direction against the beverage container 168 in the closed position. The discharge valve 72 is preferably used, together with the safety system described in Figures 10-15. The pressure chamber can be pressurized only when beverage dispensing is allowed, that is, when the beverage barrel 168 has been installed and the pressure chamber has been balanced in the vertical orientation. Accordingly, the pressure inside the pressure chamber can be used to apply an intermediate force against the spring 184, keeping the rod 174 in the beverage dispensing position shown in Figure 16. Adding the force applied from the safety system , the rod 174 moves towards the beverage container 168 in the rinse position further described in Figure 17.

Figure 17 is a schematic sectional view in section of the same assembly shown in Figure 16, with the discharge valve 72 rotated slightly around the vertical axis to disclose an inlet 190 of rinse fluid and a supply 128 of rinse fluid , which are not shown in Figure 16, and the rod 174 in the rinse position rather than in the beverage dispensing position shown in Figure 16. It is shown that the rinse fluid inlet 190 is located in the housing 192 coupling. The rinse fluid inlet 190 is used to rinse the discharge valve 72 and the rinse fluid of the intake line A can be introduced through the rinse fluid inlet 190 and clarify the space within the 72 discharge valve.

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When the rod 174 is in the rinse position, the ball joint 176 is pushed into contact with the inlet narrowing 178, so that a sealing effect is created that ensures that the rinse fluid does not enter the interior of the container 168 of beverage, which could contaminate the beverage stored in the beverage container 168.

When the rod 174 is in the rinse position, that is, in the first position shown in Figure 17, the ball seat 176 and the inlet contraction 178 establish a seal that prevents the rinse fluid from entering the container 168 of beverage, however, allowing the rinse fluid to rinse and rinse the discharge valve 72 and the intake line. Opening the beverage tap when the rod 174 is in the rinse position, the rinse fluid will flow out of the beverage tap and rinse and rinse the discharge valve 72 as well as the intake line and the beverage tap (not shown) .

The coupling housing 192 interconnects the outlet narrowing 180 of the discharge valve 72 and the beverage outlet 182. The rinse fluid inlet 190 is fixed to the coupling housing 192 as well, but in a position below the rinse valve seat 196. When the rod 174 is in the rinse position, a corresponding rinse valve element 194 allows a fluid communication between the rinse fluid inlet 190 and the coupling housing 192. When the rod is moved against the rinse position to the dispensing position or the closed position, the rinse valve element 194 contacts the rinse valve seat 196 and prevents fluid communication between the coupling housing 192 and inlet 190 of the rinse fluid. This is to prevent the drink and rinse fluid from mixing when the rod 174 is in the dispensing position.

After the cleaning fluid, the rinsing fluid, ie tap water, is introduced through the rinse fluid inlet 190 to clear the discharge valve 72 and the intake line so that the residual cleaning fluid Do not be dispensed with the ability in the first operation of dispensing beverage after rinsing.

Figure 18 shows an alternative embodiment of the central rinse system 110 '. By providing a separate cleaning and rinsing unit 118, the pressurized fluid can be selectively supplied to one of the control valves 124, 124 '. In the embodiment currently shown, the pressurized fluid is supplied only to the control valve 124 'belonging to the second pressure chamber 10'. A switch can be used for this purpose. Since both pressure chambers 10, 10 'are pressurized, the discharge valve 72 belonging to the first pressure chamber 10 will adopt the beverage dispensing position, and the discharge valve 72' of the second pressure chamber 10 ' will adopt the rinsing mode. Therefore, the cleaning and rinsing fluid can be supplied to the discharge valves 72, 72 'of both pressure chambers 10, 10'. However, since only the discharge valve 72 'of the second pressure chamber 10' is in the rinse position, it will allow the cleaning and rinsing fluid to propagate through the second supply 130 of rinsing fluid and the intake line 68 'of the second pressure chamber 10', and the rinse and rinse fluid will be prevented from entering the intake line 68 belonging to the first pressure chamber 10. It should be borne in mind that the beverage and cleaning fluid can be dispensed simultaneously in the present embodiment and therefore the present embodiment does not meet the highest level of safety since the beverage and the rinse fluid can be mixed accidentally by a careless operator. The present embodiment, however, provides a slightly greater flexibility to the rinse operation and at the same time provides some basic safety requirements such as avoiding the rinse operation when the pressure chamber is open and is not pressurized.

List of features with reference to the figures:

 10.

 pressure chamber 72. Discharge valve

 12.

 Handle 74. Pressurized fluid pipe

 14.

 Cap 76. Pressurized fluid inlet

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 Cleaning and external rinsing unit 110. Centralized rinse system

 24.

 Rinse fluid outlet 112. Air compressor

 25.

 Lmea rinse 114. Housing

 27.

 Rinse connector 116. Local rinse system

 28.

 Pressurized fluid connector 118. Centralized cleaning / rinsing unit

 29.

 Pressurized fluid pipe 120. Primary safety valve

 36. Rinse fluid cartridge 122. Secondary safety valve

 38. Rinse fluid outlet 124. Control valve

 5

 40. Cartridge interconnection 128. First supply of rinse fluid

 42. Rinse fluid inlet 130. Second supply of rinse fluid

 43. Check valve 132. Rinse cartridge

 10

 44. Pressed fluid inlet 136. First pressure tube

 46. Cleaning fluid cartridge 138. Second pressure tube

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 50. Float valve 140. Pressure tube

 51. Valve hole 142. Fourth pressure tube

 52. Float valve holder 168. Drink container

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 53. Inside Piston 174. Vastago

 54. Opening 176. Ball joint

 25

 55. Piston exterior 178. Narrowing of entrance

 56. Rinse fluid cap 180. Exit narrowing

 57. Rinse fluid valve 182. Beverage outlet

 30

 58. Cleaning fluid cover 184. Spring

 59. Cleaning tablet 186. Base part

 35

 60. Connector (piercing element) 190. Rinse fluid inlet

 65. Valve 192. Coupling housing

 66. Base part 194. Rinse valve element

 40

 68. Intake line 196. Rinse valve seat

 70. Drink exit 198. Accessory

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Claims (13)

5 10 fifteen twenty 25 30 35 40 Four. Five fifty 55 60 65 1. A method for determining whether the mode of operation of a beverage dispensing system is achieved or not achieved, the beverage dispensing system comprising: a sealable pressure chamber (10) to be moved between a first open position and a second closed position, a collapsible barrel (168) to be received inside the sealable pressure chamber (10), an intake line (68), at least during use, connected to said collapsible barrel (168), a source (112) of fluid pressure connected to the pressure chamber (10) to pressurize the pressure chamber (10), a first detector (122) having a pressure inlet to receive a fluid pressure from said fluid pressure source (112) and a control pressure outlet, to detect if said sealable pressure chamber (10) is in said first open position or in said second closed position and, if said sealable pressure chamber (10) is in said second closed position, supply a control pressure from said second control pressure output, and a second detector (120) having a pressure inlet to receive fluid pressure from said fluid pressure source (112) and a control pressure outlet, to detect if the collapsible barrel (168) is located or not in said Sealable pressure chamber (10) and if said barrel (168) is located in said sealable pressure chamber (10), supplying a control pressure from said second control pressure output detector, the method comprising evaluating said control pressures of said control pressure outputs of said first and second detectors (120, 122) as an AND logic and determining that said mode of operation of said beverage dispensing system has not been achieved if none or only one of the first and second detectors (120, 122) supplies the control pressure from its control pressure output and said mode of operation is only achieved if both control pressures are supplied from the control pressure outputs of said first and second detectors (120, 122), said first and second detectors (120, 122) being connected in a serial configuration or alternatively being connected to an AND pressure valve, said method comprises the additional step of generating an activation pressure, if said mode of operation is achieved , said activation pressure being used to pressurize the pressure chamber (10), therefore creating a failsafe safety system. 2. The method according to claim 1, wherein said mode of operation is indicated by an indication signal, such as, for example, a green light, a green signal plate or the like. 3. The method according to any of the preceding claims, which further provides a discharge valve (72) between said beverage barrel (168) and said intake line (68), said discharge valve (72) having a position of dispensing beverage and a closed position, wherein said mode of operation corresponds to said pressure chamber (10) being pressurized, and said activation pressure is used to cause said discharge valve (72) to adopt said position of dispensed from drink 4. The method according to any of the preceding claims, which further provides a rinse cartridge (20, 118, 132) in fluid communication with said intake line (68), and a third detector (124) having an inlet pressure to receive a fluid pressure from said rinse cartridge (20, 118, 132) and a control pressure outlet, which detects whether the rinse cartridge (20,118,132) is pressurized or not, and whether said cartridge (20, 118, 132) of rinsing is pressurized, providing a control pressure from said control pressure output, wherein the method comprises evaluating said control pressures of said control pressure outputs of said first, second and third as an AND logic. detectors (120, 122, 124) and determining a rinse mode of said beverage dispensing system is achieved only if the three control pressures are supplied from said control pressure outputs of said first, second and third detectors is (120, 122, 124). 5. The method according to claim 4, wherein said rinsing mode is indicated by an indication signal, such as, for example, a red light, a red signal plate or the like. 6. The method according to any of claims 4-5, said first, second and third detectors (120, 122, 124) being connected in a serial configuration or alternatively being connected to an AND pressure valve to generate a rinse activation pressure, if said rinse mode is achieved. 5 10 fifteen twenty 25 30 35 40 Four. Five fifty 55 60 7. The method according to claim 6, which further provides a discharge valve (72) between said rinse cartridge (20, 118, 132) and said intake line (68), said discharge valve (72) having a rinse position, wherein said rinse mode corresponds to said rinse cartridge (20, 118, 132) that is being pressurized, and said rinse activation pressure is used to cause said valve (72) to adopt said position of cleared up. 8. The method according to any of claims 4-7, wherein said rinse cartridge (20, 118, 132) is removably installed in said pressure chamber (10), or alternatively said cartridge (20 , 118, 132) of rinse constitutes a separate rinse unit. 9. The method according to any of claims 4-8, wherein said rinse cartridge (20, 118, 132) is pressurized by said activation pressure, or further comprising said cartridge (20, 118, 132) which is being pressurized by said fluid pressure source (112) or said pressure chamber (10). 10. The method according to any of claims 4-9, wherein said rinse cartridge (20, 118, 132) is connected to a plurality of beverage dispensing systems. 11. The method according to claim 10, wherein said rinse cartridge (20, 118, 132) is provided with a switch for selectively supplying a rinse fluid from said rinse cartridge (20, 118, 132) to a line (68) for taking said plurality of beverage dispensing systems. 12. The method according to claims 10-11, wherein said rinse cartridge (20, 118, 132) is provided with a switch for selectively supplying said control pressure output of said third detector (124) to one of said beverage dispensing systems, or alternatively, wherein said control pressure output of said third detector (124) is supplied to all beverage dispensing systems. 13. A system for determining whether the mode of operation of a beverage dispensing system is achieved or not achieved, the beverage dispensing system comprising: a sealable pressure chamber (10) to be moved between a first open position and a second closed position, a collapsible barrel (168) to be received inside the sealable pressure chamber (10), an intake line (68), at least during use, connected to said collapsible barrel (168), a source (112) of pressure of the fluid connected to the pressure chamber (10) to pressurize the pressure chamber (10), a first detector (122) having a pressure inlet to receive a fluid pressure from said fluid pressure source (112) and a control pressure outlet, to detect if said sealable pressure chamber (10) is in said first open position or in said second closed position and, if said sealable pressure chamber (10) is in said second closed position, supply a control pressure from said second control pressure output, and a second detector (120) having a pressure inlet to receive fluid pressure from said fluid pressure source (112) and a control pressure outlet, to detect if the collapsible barrel (168) is located or not in said sealable pressure chamber (10) and if said barrel (168) is located in said sealable pressure chamber (10), supply a control pressure from said control pressure output, and an evaluation unit to evaluate as a logic AND said control pressures from said control pressure outputs of said first and second detectors (120, 122) and determine that said mode of operation of said beverage dispensing system is not being achieved if neither or only one of the first and second detectors (120, 122) supplies the control pressure from its control pressure output and said mode of operation is only achieved if both control pressures are supplied from the control pressure output of said first and second detectors (120, 122), said first and second detectors (120, 122) being connected in a serial configuration or alternatively being connected to an AND pressure valve to generate an activation pressure, if said operating mode is achieved, said activation pressure being used to pressurize the pressure chamber (10), therefore creating a failsafe safety system.