ES2928788T3 - A system for selectively storing and dispensing at least a portion of a volume of liquid - Google Patents

Abstract

The system and method of the invention advantageously allows for superior storage, preservation, and management of selective dispensing of beverages (eg, wine), by storing the beverages in a pressurized environment to ensure that the stored beverage does not enter contact with air, and then by selectively dispensing a portion of the stored beverage, I 0 according to a desired dispensing regime (which can be configured and controlled locally, remotely, and/or via a computer system), (Automatic translation with Google Translate, without legal value)

Description

DESCRIPTION

A system for selectively storing and dispensing at least a portion of a volume of liquid Field of the Invention

The present invention relates generally to a system for selectively storing and dispensing at least a portion of a liquid, and more particularly to systems for selectively dispensing liquids (such as wine or similar beverages) stored in a pressurized environment using a controlled source of pressure force for applying sufficient pressure to the pressurized environment to dispense a portion of the stored liquid in accordance with a desired dispensing rate.

Background of the invention

The increasing consumption of wine and similar beverages, both in various commercial establishments (for example, restaurants, bars, cafeterias, etc.), and in consumers' homes, together with the increase in consumer perception of Wine as an "experience" meant to be paired with the right food or enjoyed through "tastings" has resulted not only in increased consumer demand for a broader selection of wines available in commercial establishments (which has led to the proliferation of exclusive "wine bar" establishments), but also fueled the desire of many consumers to be able to bring the "wine bar" or equivalent experience into their home.

While restaurants have traditionally relied on bottle purchases by their patrons, leaving only a few lower-end wines available to serve "by the glass" from bottles that can remain in use for several days after opening, due in much to inherent changes (eg oxidation) in wine over time when exposed to air, eventually leading to spoilage and waste. However, in light of the market trends mentioned above, however, many establishments have been forced to expand their "by the glass" (hereafter "BTG") selections to meet consumer demand, but at a cost much higher (both due to the rapid deterioration of unsealed wine bottles and due to increased labor costs in managing a wide range of BTG services). Independent bars and cafes have traditionally offered limited wine selections, but in view of the trends mentioned above, they also faced the same obstacles as restaurants. Ultimately, wine bars were forced to face the challenge of maintaining a wide enough selection of BTG by their very nature.

Virtually all of the solutions attempted to the above challenges involved devices and systems for the preservation and/or dispensing of bottled wines, and thus their success was rather limited due to the inherent drawbacks of using bottled wine in a storage environment. Comercial establishment. On the other hand, due to the fact that virtually all bottle-based wine preservation systems are sized and configured only for use with standard 750ml bottles, which requires very frequent and time-consuming bottle replacement when the establishment is busy (i.e. precisely at a time when establishment staff are under the greatest pressure to maintain a suitably high level of prompt service to customers). On the other hand, since conventional high-end wine storage/dispensing systems include a separate chamber for each bottle, the cost of systems comprising a sufficient number of wine bottle chambers for larger establishments quickly rises to stratospheric levels.

To address the disadvantages of using bottled wine in commercial establishments, several companies have proposed the use of higher volume/less expensive "wine bags" (often offered in a "wine in bag"/"bag in box" format; hereinafter "WinB products"). However, previously known WinB products have various disadvantages when used in commercial establishments, which in some cases may make them less desirable than bottled wine in many circumstances. These drawbacks have resulted in at least the following key obstacles to the successful use of a wide range of WinB products in commercial settings:

• Difficulties in preserving and serving wine from WinB product containers;

• the amount of space that WinB products and their containers take up — an especially serious problem for retail settings where space is at a premium;

• the challenge posed in commercial environments by the need to dose wine services of a specific volume from WinB products and the difficulty of automatically tracking such services; Y

• The aesthetic appearance of most WinB products and their containers does not permit their use in tastefully decorated consumer and commercial environments.

In view of the above, WinB products have found very limited acceptance in all but a few smaller establishments. To date no suitable solution has been offered that allows for the commercially practical use of bagged wine products in virtually all restaurant bar (and similar) settings.

Prior art document EP2154103A1 discloses a modular drink dispensing assembly having several drink storage units, each for dispensing a pressurized drink and each having a hermetic pressure container housing a collapsible removable cartridge containing the drink; and an electric compressor for feeding pressurized gas into the pressure vessel of each beverage storage unit, to crush the removable cartridge within the pressure vessel.

Prior art document GB2146705A discloses a beverage dispensing unit having one or more pressure vessels, each having an outlet for communicating with the dispensing tap, each vessel housing a flexible bag containing the carbonated beverage in solution. The containers are pressurized through the connection of an air compressor to the unit or an existing fluid line and the pressurization serves to ensure the dissolution of the gases in the beverage and also to expel the beverage from the bags. Fortunately, co-pending US patent application in conjunction with commonly assigned SIN 14/055,876, published as US2014097201 and entitled "SYSTEM AND METHOD FOR STORING AND SELECTIVELY DISPENSING LIQUIDS", has provided various embodiments of an advantageous inventive system of pressurized liquid storage and dispensing ("PLSMPD"), which not only easily addresses and solves the drawbacks and drawbacks of all previously known wine (and other liquid) storage and dispensing solutions, but also provides a number of advantages never before previously seen, when used in conjunction with WinB products to dispense wine.

Specifically, in various of its exemplary embodiments, the '876 application PLSMPD system is capable of transporting/dispensing wine locally or to significantly remote dispensing locations, at extremely high speed and with high accuracy and precision, without spillage. On the other hand, the rapid transport of wine in the '876 application PLSMPD system also subjects the wine to controlled oxygenation (which, when properly administered, is widely considered to enhance the positive attributes of most wines). This highly desirable feature of the novel PLSMPD system is particularly advantageous in view of the fact that in many wine bars and fine dining establishments, considerable time is spent "aerating" the wine prior to serving, a process that would become unnecessary if the system were implemented. inventive.

Therefore, when used with WinB products, the rapid transport aspect of the '876 application PLSMPD system is not only beneficial in terms of saving time for accurate servings, but also enhances the quality of the dispensed wine. In addition, in several of its embodiments, the '876 application PLSMPD system is highly (and easily) configurable to ensure fast, high-accuracy metered services over a wide range of distances by using predefined pressure-versus-time algorithms to automatically manage service rate accuracy for one or more predetermined desired service sizes. However, the '876 application did not specifically address the full range of special advantages and additional capabilities that are possible with the implementation of the new PLSMPD system (or its equivalent) in a commercial establishment environment (such as a restaurant, bar, or equivalent). , and/or in a hotel, cruise ship, or other hospitality environment).

Therefore, it would be desirable to provide a system that overcomes all of the disadvantages of previously known WinB products and their dispensing containers in use in commercial settings. It would further be desirable to provide a system that offers hitherto unavailable advantageous features related to the preservation and controlled dispensing of beverages, such as wine, from WinB products or equivalents thereof. It would further be desirable to provide a system and method for the selective controlled storage and dispensing of beverages, such as wine, that is configurable for use with various WinB products and their equivalents, that is modular and easily scalable for a advantageous use in environments ranging from consumer homes to large retail/hospitality establishments.

In accordance with the present invention, there is provided a system for selectively storing and dispensing at least a portion of a volume of liquid as defined in appended claim 1. Preferred features are set forth in the dependent claims.

Brief description of the drawings

In the drawings, where like reference characters denote corresponding or like elements throughout the various figures:

Figure 1 is a diagram of a first system and method for selectively storing, holding, managing and dispensing beverages, shown by way of example, as implemented in a commercial setting;

Figure 2 is an illustrative diagram of a system and method for selectively storing and dispensing beverages, not in accordance with the present invention, that can be used to advantage as a component of the system and method for selectively storing, preserving, managing, and dispensing beverages of the Figure 1; Figure 3A is an illustrative diagram of a second system, this system being an embodiment of the present invention, and being an inventive system for selectively storing and dispensing beverages, which can be used to advantage as a component of the system and method for storing, preserving, selectively managing and dispensing beverages of Figure 1;

Figure ^3b is an illustrative diagram of a third system and method, this system being an embodiment of the present invention, and being an inventive system for selectively storing and dispensing beverages, which can also be used to advantage as a component of the system and method. to selectively store, preserve, manage and dispense beverages of Figure 1;

Figure 3C is an illustrative diagram of a fourth system and method, this system being an embodiment of the present invention, and being an inventive system for selectively storing and dispensing beverages, which can also be used to advantage as a component of the system and method for selectively store, preserve, manage and dispense beverages of figure 1

Figure 4A is an illustrative diagram of an exemplary embodiment of a dispensing service unit component that can be readily used as a subcomponent of the various novel systems of Figures 1-3C,

. Figure 4B is a diagram illustrating an example implementation of a multi-component dispensing service unit arrangement and multiple beverage fountains that can be readily utilized in the inventive system of Figure 1; Y

Figure 4C is an illustrative diagram of an exemplary embodiment of a dispensing service unit multi-service nozzle element that can be readily used as a sub-component in the various dispensing service unit embodiments of Figures 1, 4A and 4B.

Detailed Description of the Preferred Embodiments

The inventive system for selectively storing, preserving, managing, and dispensing beverages, in various of its embodiments, overcomes the shortcomings and drawbacks of all previously known wine storage and dispensing solutions (and especially large-scale commercial solutions), regardless of its configuration, storing a plurality of beverages (such as various wines, etc.) in a pressurized environment (which may be remotely located and/or environmentally controlled) to ensure that the stored beverage does not come into contact with air, and dispensing , then selectively a portion of the stored beverage, according to a desired configurable dispensing regimen (which can be set and controlled locally, remotely, and/or via a computerized system), using a controlled source of pressure force to apply a degree of pressure sufficient to the pressurized environment to expel the volume des dispensing the beverage into a pressurized stream directed to a remote dispensing/serving interface (for example, located in a desired area of a bar, restaurant, or other hospitality establishment) via a liquid delivery system (which may comprise one or more separate systems, for example directed to different areas of a commercial establishment.

In at least one embodiment thereof, the system of the present invention is configured for use with compressible bagged wine ("WinB") product containers placed in at least one pressurized chamber (acting as a pressurized environment) and interconnected with a liquid delivery system connected to one or more dispensing components (as shown and described in various embodiments of the new pressurization-based liquid dispensing technology disclosed in the '876 application previously incorporated as a dispensing and delivery system pressurized liquid storage (referred to herein as the "PLS-MPD system").Advantageously, the inventive system is scalable for implementation as a flexible multi-area electronically controlled beverage dispensing infrastructure, operable to interface with various systems hospitality management (for example, restaurants), (for example, implements two with one or more optional embodiments and features of a more robust PLSMPD system, as shown in Figure 3A, and described in more detail in connection therewith below).

At the outset, it should be noted that, although the various descriptions of the different embodiments of the system of the present invention describe the use thereof with wine, one skilled in the art should understand that the various embodiments of the inventive system can easily be used in conjunction with the selective storage and dispensing of any beverage or liquid substance as a matter of necessity or design choice. Similarly, while the inventive system is described as operable for use with WinB products, virtually any anaerobic compressible container can be easily substituted for, or even integrated into, the pressurized chamber (eg, as a liner, etc.).

Before describing in detail the various embodiments of the system of the present invention, it is useful to provide a general description of various novel embodiments of a pressurization-based liquid metered service dispensing technology disclosed in the '876 application as a "Dispensing System Metered Service and Pressurized Liquid Storage" (herein referred to as the "PLSMPD system"), shown in Figures 2 and 3, and described in more detail below in the section titled "Examples of Embodiments Pressurized Liquid Storage and Metered Service Dispensing System for use with the Wine Cannon SPMm PD System shown in Figure 1"

Referring now to Figure 1, the selective beverage storage, holding, management, and dispensing system is shown as a metered service storage, holding, and dispensing ("SPMMPD") system 1 (for convenience only, and not by way of limitation, hereinafter referred to as "SPMMPD 1 Wine Cannon System). It should be noted that the term "Wine Cannon" is used herein for ease of reference only, and in no way restricts or limits the various embodiments of the inventive system and components thereof.

The Wine Cannon SPMMPD 1 system is preferably configured for use with one or more Pressurized Storage/Preservation Systems ("PSP"), each of which is operable to store one or more WinB (or equivalent) products in a pressurized environment, and which are also operable to dispense, in response to control signals, predetermined amounts of the stored wines to one or more remote service dispensing units (as described below), through corresponding dispensing conduits, for enable each dispensing service unit to rapidly serve accurately metered services.

In various embodiments thereof, the Wine Cannon SPMMPD 1 system comprises at least a portion of the following components, elements and/or features:

a. A plurality of service dispensing units that are provided for connection to plural PSP systems, such that each dispensing service unit can be connected to, and initiate dispensing from, one or more plural and/or multiple beverage PSP systems that can be available from any single PSP system configured to dispense multiple drinks from it.

b. Plural PSP systems connected via dispensing conduits to various plural dispensing service units, allow not only "perfect metered services" (see below), but to "serve" each service to a corresponding dispensing service unit, through the use of a sudden and rapid increase in pressure exerted on a selected volume of compressible beverage stored therein, to expel each dispensed beverage from its volume and propelling it through the dispensing conduit to a corresponding dispensing service unit (which together form a "system sealing"), with sufficient velocity to generate a vacuum effect and ensure that little, if any, of the dispensed beverage remains in the dispensing spout after service.

c. Optionally, one or more dispensing conduits may comprise one or more check valves, with optional cooling of the portion of the dispensing conduit located between the PSP system and the check valve,

d. One or more of the plural PSP systems may advantageously be automated at a desired predetermined "automation level" ranging from a "lower automation level" to a "higher automation level" (and which may be set to any level desired automation between them): i. At the lowest "automation" level, plural PSP systems can be controlled from the dispensing service units (to initiate services) and can provide the minimum necessary feedback such as alarms (for example, low or out of wine, problem(s) ) of pressurization, temperature variation in the beverage storage component of the system that is outside the safe range), without the need to use a centralized control system; Y

ii. At the highest "automation" level, plural PSP systems can be controlled from a centralized control system (such as a BMS 6 control system, described below), which can optionally still use local controls at the dispensing service units to initiate services and/or use local PSP system control units) which can, in addition to providing a centralized "dashboard" of alarm/system information, also automatically manage and address various system problems (such as monitoring volumes of service and make automatic adjustments to pressure parameters in individual PSP systems to maintain predetermined volumes of "perfect metered service", control temperature, automatically initiate and perform cleaning processes (for example, if cleaning/sanitizing components and features are used of the dispensing system), etc., in addition to performing various monitoring functions, reports and additional data processing functions (from beverage sales monitoring, inventory management, beverage status tracking and automatic ordering, to staff/security management functions that track each service by person who initiated it, and collect and use related data.

Advantageously, while the entire Wine Cannon SPMMPD 1 system can be operated from local controls located at various locations where beverages stored in the PSP systems are dispensed, preferably the Wine Cannon SPMMPD 1 system can be controlled, configured, and operated, through a centralized beverage service management ("BMS") control system 6 (comprising, for example, at least one data processing system (and applicable related components) operable to execute one or more programs of configurable application and/or program modules).

The BMS 6 control system, which can be easily configured for use with various embodiments of the system of the present invention, can be a stand-alone system, or can be integrated with an existing hospitality management system (for example, in a large restaurant and /or at a hotel or other sufficiently large headquarters facility), and while certain operations and administrative functions of the same are preferably restricted to a secure local control interface or accessible via the web, the daily dispensing functions and tasks Related can be operated (and optionally configured) from one or more control system interfaces (shown in Figure 1 as BMS system interfaces 7 to 7-2) which may comprise display-equipped data processing systems (for example , touch screen panels, computer stations, etc.) located in waiters' stations, in a bar, etc.), and/or that may include d Conventional mobile data processing/communication devices (eg, smartphones, tablets, etc.) supplied with appropriate software application programs ("Apps"), preferably comprising graphical user interfaces (GUI).

In various embodiments thereof, the Beverage Service Management System ("BMS"): may comprise a centralized or distributed data processing system with communication, data exchange and data acquisition features, implemented as at least one of: a computer running one or more application programs and having (preferably) a graphical user interface, a dedicated driver (or set of specialized drivers) for connecting to and managing various components of the Wine Cannon SPMMPD 1 system (such such as plural PSP systems, dispensing service units, etc.), and/or as a hybrid platform where a mobile data processing device (such as a smartphone or tablet) can be used as a control interface and user, with all other functions managed and implemented through one or more secondary data processing systems and/or controllers is specialized. Advantageously, the BMS 6 control system may comprise one or more of the following features/functions:

a. Provide operational monitoring, control, and regulation functionality to all or part of the Wine Cannon SPMMPD 1 system and its components, ranging from monitoring the parameters of each plural PSP system (such as pressurization (i.e., pressure level), temperature, etc.), to monitor service volume accuracy through one or more means in dispensing service units, or otherwise], and initiate adjustments to pressurization parameters to minimize service volume differences ; and also provide all necessary alarm and system information (preferably in an information panel or equivalent format), to the appropriate system administrator;

b. Provide information, reporting, and related system management functions to automate, and reduce the cost of, Wine Cannon SPMMPD 1 system operations, such as:

1. track individual beverage inventories and provide new order alerts or automatically place new orders when individual beverage inventories fall below specified levels),

2. start automatic cleaning/disinfection of the Wine Cannon SPMMPD 1 system,

3. Track the utilization of the Wine Cannon SPMMPD 1 system across a huge variety of parameters, and provide very deep and comprehensive reports on beverage sales by beverage, price level, date, time of day, by personnel initiating services, by individual dispensing service units, etc.) and

4. When a sufficient amount of data is collected, provide beverage sales projections and related information

b. Provide additional general system features, such as access management for individual dispenser service units (via "identifier" type or biometric identification verification, for example, at the dispenser service unit level), so that only units can be accessed by specific authorized personnel (with optional access levels so that a low-level employee cannot initiate wine services over $20 per glass), and tracking the identification of each person initiating a service along with all related information (service time, drink served, etc.);

c. Provide optional functionality to enable "extended" features, such as control and management of "self-service" stationary or mobile dispensing service units, where individual customers can be pre-authenticated and pre-authorized to operate the self-service dispensing service units (for biometrically or by providing an "identifier" such as a magnetic device, NFC or RFID) or an electronic identifier storable on your mobile device), allowing such pre-authorized customers to freely use self-service dispensing service units and, for example , charging your services to your hotel room or to a pre-provided credit card, or to a pre-authorized "assignment" (for example, during an event). Said authentication can also serve to verify the age of the client.

d. In addition to application program-based inventory management functionality, providing optional physical inventory tracking features, including one or more of the following:

1. Tracking and monitoring the acquisition, installation and removal of each individual beverage container (for example, bagged wine), through identification of beverage containers (which may include labels (for example, with scannable codes (codes of barcodes, QR codes), with RFID tags (or equivalent), or through any other means of tracking and managing inventory; and/or

2. Assignment of incoming inventory items (eg, beverage containers) to their corresponding designated dispensing systems; for example, bags of incoming Pinot Noir and Chardonnay wine would be directed for installation in a dedicated dispensing system equipped with carbonation and mixed serve functionality and operable to dispense "champagne style" mixed carbonated serves.

In at least one embodiment of the present invention, each PSP system used in the Wine Cannon SPMMPD 1 system, may further comprise one or more of the following:

a. the pressurized vessel, pressurization system, and control elements (A - E, and G-1) of the PLSMPD 9 system of figure 2,

b. one or more of the pressurized vessel, pressurization system, and control elements (12 and 16-52) of the PLSMPD 10A system of Figure 3,

c. one or more of the pressurized vessel, pressurization system, and control elements (18-1 to 22a-1, and 60a to 68) of the PLs Mp D 10B system of Figure 3B, and/or

d. one or more of the pressurized vessel, pressurization system, and control elements (18-1 to 22a-1, and 60a-1 to 66a-2) of the PLS ^m P ^d 10C system of Figure 3C.

Thus, for example, as described in more detail below, each of the PSP systems 2a, 2b or 2c, may comprise the pressurized vessel A coupled to a controllable pressure system D of the PLSMPD system 9 of Figure 2, with or without, the dispensing control E, or it can comprise the pressurized canister/cartridge 16 coupled to the pressurization system 18 of the PLSMPD system 10A of Figure 3A, with or without, the control systems 20a, 20b, or it can comprise the system PLSMPD 10B of Figure 3B, with or without, control system 20a-1, or may comprise system PLSMPD 10C of Figure 3C, with or without, control system 20a-2.

Advantageously, by way of example, PSP systems can comprise and utilize compressible liquid volumes (such as WinB products) of several different types, styles, varietals, and brands of beverages, such as different R1 - R(x) red wines, white wines W1 - W(z), Ports or other spirits P(y), etc. Optionally, one or more of the PSP systems (such as the PSP systems 2a, 2b) may be provided with systems for controlling temperature and/or other environmental factors (eg humidity), (eg environmental control systems 2a -1, 2b-1) for the correct maintenance of stored beverages.

The Wine Cannon SPMMPD 1 system can understand and use PSP systems of various configurations. Examples of PSP system embodiments that can be used to advantage may include, but are not limited to, at least one of the following PSP system embodiments:

a. A first embodiment of a new PSP system (eg, PSP System 2a) comprising one or more pressurized containers, each operable to store and release (to dispense) a single WinB product, through a corresponding dispensing conduit connected thereto. (eg, such as the PLSMPD 9 system of Figure 2);

1. Optionally, each pressurized container can be configured as a cartridge (eg, canister/cartridge 16 of the PLSMPD 10A system of Figure 3A), having various pressurized container interfaces positioned, sized, and configured to align and "plug", or otherwise be securely coupled to the corresponding pressurization source and liquid dispensing conduits when placed in a correspondingly configured "docking station" or equivalent (not shown),

For example, the PSP system 2a may comprise a single pressurized vessel R1 with a single WinB product R1 located therein, or may comprise multiple pressurized vessels R1-R(x), each comprising a single corresponding WinB product R1 -R(x),

b. A second embodiment of a new PSP system (eg, PSP System 2b or 2c) comprising at least one pressurized container, each operable to store multiple WinB products therein (each preferably having an identification element/ monitoring that allows the personnel responsible for the management of the same, to guarantee that the correct WinB products are placed in the PSP systems and are connected to the correct dispensing lines (or controllable dispensing line selection valves), and:

1. When the PSP system is configured with a plurality of outgoing dispensing lines (one for each WinB product stored), launch each WinB product through a corresponding plural dispensing line connected to it (for example, such as WinB 60a products - 60c which are launched through corresponding individual dispensing conduits 66a - 66c in the PLSMPD system 10B of Fig. 38), shown by way of example as conduits W1 and W(z) of the PSP system 2b, or 2. When the PSP system configured with a single outgoing dispensing spout (shared by all stored WinB products), launch each particular WinB product, selected from the plurality of WinB products stored in the pressurized vessel, through the single shared dispensing spout connected to it (for example, such as the WinB 60a-1 and 60a-2 products that are selectively (for example, via a controllable solenoid valve) released via a single dispensing conduit 66a-1 in the PLSMPD system 10C of Figure 3C), exemplified as conduit W1-(z) of the alternate PSP system 2b, and

c. An alternate embodiment, of the second embodiment of the PSP system described above, in which one of the WinB products is replaced with a compressible liquid volume comprising a cleaning/disinfecting solution, which can be selectively "dispensed" through one or more corresponding dispensing conduits for cleaning and disinfecting the internal portions of the conduits and downstream dispensing service unit(s) (for example, such as the volume 62 of compressible cleaning/disinfecting solution in the PLSMPD 108 system of Figure 3B , or the volume of compressible liquid 60a-2 in the PLSMPD 10G system of Figure 3C, when filled with a cleaning/disinfecting solution).

Optionally, instead of requiring the various PSP systems to use local pressure sources, the Wine Cannon SPMMPD 1 system may comprise a centralized stabilized pressure source (eg, located at a remote location) connected to plural sealed outlets in one facility ( such as an event or banquet room or an outdoor area), which allows portable and/or mobile PSP systems to be deployed near such exits without the need for portable pressure sources, so that when connected to it, the PSP systems they can share and use the centralized stabilized pressure source, and provide dispensing functionality through local dispensing service units (which, for example, can be configured as simplified "gun-like" service components).

The Wine Cannon SPMMPD 1 system can be used with PSP systems located in a remote PSP area 2 (for example, PSP systems 2a, 2b, and optionally 2c), which is preferably a location that is environmentally appropriate for long-term storage. wine and other beverage locations (such as a cellar or cellar), Optionally, the Wine Cannon SPMMPD 1 system can also be used in conjunction with one or more locally located PSP systems, such as a PSP 2-1 system.

The Wine Cannon SPMMPD 1 system also comprises a plurality of dispensing service units 4a, 4b and optionally 4-1 located in one or more dispensing areas 3, and may optionally also comprise at least one dispensing service unit 4-2 , located in a different area of the operating establishment. Each dispensing service unit 4a-4-2 is operable to:

a. (Optionally) select a specific desired wine (or other beverage) from one or more available options, and b. deliver the desired (selected) wine in a precisely metered serve (which may optionally and selectively be aerated, carbonated and/or blended (from multiple selected wines) and/or otherwise pre-processed during the rapid dispense process) in response to:

1. Manual actuation (for example, by operating a local control manually (via a switch), by selecting an appropriate menu option on a BMS 7, 7-1, 7-2, etc. system interface, or 2. automatic actuation, by positioning a target cup on a designated part of the dispensing service unit to receive a service, from a pressure, light, or equivalent switch, or by other means, or 3. a combination of manual and automatic actuation.

The dispensing service units 4a, 4b, etc., can vary from simple pistol-type manual dispensers located at the end of one or more liquid supply conduits connected to the remote PSP systems, to a more robust and fully equipped dispensing service unit. the functions, such as an exemplary embodiment of the new dispensing service unit configured for optimal use in connection with the Wine Cannon SPMMPD 1 system, illustrated as a dispensing service unit 10o in figure 4 together with various components thereof .

The dispensing/dispensing control/and optional routing of the various beverages R1-R(n), W1-W(z) and P(y) from PSP systems 2a-2c in PSP area 2 and from other locations ( for example, from the PSP system 2-1), to the various corresponding dispensing service units 4a to 4-2, can optionally be achieved by a dispensing control system 5 (and optionally by one or more dispensing control systems optional additions 5-1, 5-2) that can be configured to perform all necessary PSP system control functions (thus eliminating the need for individual local control systems on each PSP system), and/or can be configured to communicate with and selectively operate one or more local control systems for one or more corresponding PSP systems. Examples of configuration and operations of such systems are given below, and are also discussed in connection with the descriptions of the dispensing control E of the PSP system 9 of Fig. 2, and dispensing controls 20a, 20b of the PSP system 10A of Fig. 3A.

Optionally, the dispensing control system 5 may comprise one or more "enhancement" components, each operable to selectively apply one or more predefined enhancements to one or more dispensing conduits selectively connectable therewith. Examples of enhancement components that can be provided and used in accordance with the present invention include, but are not limited to:

a. A cooling component, operable to lower the temperature of the beverage in a dispensing conduit passing through it by a predefined amount,

b. An aeration component, operable to selectively inject oxygen into a dispensing conduit to provide a desired level of aeration, and/or

c. A carbonator component, operable to selectively add carbonation to any beverage being dispensed, thus providing an operating establishment the option to selectively convert standard wine services to sparkling wine services (thus allowing the operating establishment to create and offer services champagne type from applicable varietals (for example, pinot noir, chardonnay, etc.)). as well as create services inspired by Prosecco or Durello, or carbonated services from any other varietal (Shiraz, etc.).

1. Carbonation can be achieved by injecting a carbonation medium (for example, CO2 from a carbonation source, such as a CO2 tank connected to a PSP system dispense line via a remotely controllable valve). Preferably, the BMS control system 6 is operable, directly or through the dispensing control system 5, or a local PSP system controller), to adjust carbonation pressure levels (and optionally other carbonation related adjustments) in response to a control signal (which may be programmatically received for a specific predefined "mixed drink recipe"), or which may be selected from a BMS system interface 7, 7-1, 7-2 (for example, by a waiter or barista), or, if such access is permitted, from a mobile device application.

2. Adjustment of other "carbonation related" settings may include, for example, the option to add a small amount of carbonic acid in the event that the carbonated product is intended for subsequent use in a blender, as an ingredient in a mixed wine-based drink (such as a Bellini). The addition of carbonic acid for such purposes would improve the final product and allow the operating establishment to add more ice to the final product, increasing its revenue per product served.

3. The carbonation functionality may advantageously be operable from a control interface of the dispensing service unit and/or from an interface of the BMS 7, 7-1, 7-2 system (for example, by a waiter or barista), or, if such access is permitted, from a mobile device application.

4. On dispensing service units that have the mixed-serve capability, the carbonation function may be used in combination with it, to produce mixed carbonated services according to one or more pre-configured mixed carbonated service profiles, or on a preconfigured basis. ad hoc.

Example embodiments of the pressurized liquid storage and metered service dispensing system for use with the Wine Cannon SPMMPD system of Figure 1.

In summary, in a central (i.e., simplified) embodiment of the novel PLSMPD system, is that a liquid (for example, wine) is stored in a pressurized environment under a regulated pressure sufficient to maintain it in an anaerobic state (for example, the liquid can be stored in a compressible bag arranged within a sealed pressurized chamber), after which the liquid can be selectively dispensed through a normally blocked dispensing conduit connected to its pressurized environment, maintaining the anaerobic state of the remaining liquid, maintaining a level predetermined pressure on the stored liquid, which is sufficient to expel the stored liquid in response to selective unblocking of the dispensing conduit while the conduit is open, in accordance with one or more predetermined dispensing profiles. Each of these profiles may comprise dispensing parameters including, but not limited to, the volume of liquid to be dispensed, the distance the dispensed liquid must travel along the conduit to a dispensing system/interface to be dispensed, etc. In various embodiments thereof, the pressurization system component of the PLSMPD system compensates for the gradual decrease in the volume of stored liquid so that system performance is maintained after multiple dispenses.

Although there are several liquid transport solutions, attempting to apply them to address the aforementioned challenges of using the WinB product, reveals its significant drawbacks that make such use impractical. For example, most liquid transport systems use mechanical pumps, with a separate pump required for each liquid dispensing conduit (greatly increasing cost). of any implementation that requires the delivery of multiple liquids (i.e., a selection of wines) to a remote dispensing target). On the other hand, the pumps generate heat during their operation, which has a significant negative impact on temperature-sensitive liquids (such as wines). Additionally, a mechanical pump requires that a bag filled with liquid (for example, a WinB product) be placed in a holding container, with the nozzle positioned at the bottom of the bag, and because the mechanical pump does not extract the liquid (eg wine) from its container (eg bag), you can never completely empty the contents of the bag, resulting in continued losses of valuable products (and creating additional difficulties in disposal of depleted bags). Furthermore, since the dispensing of WinB products is a highly intermittent process, subjecting the pump to constant starts/stops greatly increases its wear and tear and leads to a considerable reduction in pump life.

Other liquid transport solutions avoid the use of mechanical pumps and instead rely on a 'gravity feed' approach along with the use of regulating flowmeters. However, since any liquid transport system based on such a solution will not be able to transport any liquid from its container to a dispensing location that is level with or elevated above, the portion of a bag of the the liquid comes out. On the other hand, the performance of any gravity feed solution suffers when the dispensing target, to which the liquid is to be conveyed, is not located significantly below the bag from which the liquid is being dispensed.

Finally, both of the previously known liquid transport solutions described above also suffer from one more common drawback. In the context of being used to dispense WinB products, it would be almost impossible to configure either solution to quickly deliver carefully metered services on demand. This failure not only increases costs due to the overdispensing of expensive wines, but there are significant operational costs in commercial beverage service environments incurred when establishment staff must spend sufficient time to ensure accurate service.

The various embodiments of the novel PLSMPD system, which is preferred for use in conjunction with the Wine Cannon SPMMPD 1 system of Figure 1, not only easily address and solve the drawbacks and disadvantages of all previously known liquid transport solutions, but also provide a number of benefits never seen before, particularly when used in connection with WinB products for dispensing wine. Specifically, in several of its exemplary embodiments, the PLSMPD system is capable of transporting/dispensing wine locally or to significantly remote dispensing locations at extremely high speed and with great precision without spillage. On the other hand, the novel systems' rapid transport of wine over a suitable distance also subjects the wine to controlled oxygenation (which, when properly managed, is widely considered to enhance the positive attributes of most wines). . This highly desirable feature of the PLSMPD system is particularly advantageous in view of the fact that in many wine bars/fine dining establishments, considerable time and effort is spent "aerating" the wine prior to serving, a process that would become unnecessary if implemented. the inventive system. Therefore, when used with WinB products, the rapid transport aspect of the PLSMPD system is not only beneficial in terms of saving time for accurate serving, but also enhances the quality of the dispensed wine.

In addition, the PLSMPD system is highly (and easily) configurable to ensure fast, high-precision services over a wide range of distances by using pre-defined pressure vs. time algorithms to automatically manage service rate accuracy for one or plus default serving sizes. Control and fine-tuning of such algorithms can be performed on one or more of the following system components, depending on a design choice:

a. locally on a PSP system (for example, PSP systems 2a, 2b, 2c of Figure 1),

b. in various dispense controls (for example, in dispense controls 5, 5-1, 5-2 in Figure 1),

c. in dispensing service units (for example, in dispensing service units 4a, 4b, 4-1, 4-2, of Figure 1), and

d. preferably in the BMS control system 6, and/or in the interfaces 7, 7-1, 7-2 of the BMS system in figure 1)

Referring now to Figure 2, which discloses a system and method for selectively storing and dispensing liquids that can be readily implemented in the Wine Cannon SP-MMPD system of Figure 1, it is shown as a pressurized liquid storage and dispensing system. Service Meter ("PLSMPD") 9.

The PLSMPD 9 system includes a pressurized vessel A (e.g., a high pressure hermetic seal rated tank, vessel, or equivalent) for storing a volume of compressible liquid C (e.g., a flexible WinB product) within a pressurized environment B ), a controllable pressure system D (for example, a compressor, a compressed air (or other gas) tank, or an air pump connected to an air pressure stabilizer and an air pressure regulator) that is connected to the pressurized environment B through a pressure supply conduit (for example, tube or pipe) G-1. It should be noted that the pressure system controllable D can be easily selected from a number of devices/systems operable to generate and maintain the pressurized environment B within the desired parameters. For example, the controllable pressure system D can use gas other than air or another fluid. Alternatively, the pressure force for the controllable pressure system D, can be generated by gravity, preconfigured compressed air/gas container, or by other means than pumping.

The pressurized container A can be configured so that the compressible liquid volume C is directly implemented in the pressurized environment B, without being enclosed in a flexible compressible container. In this alternate configuration, a G-2 dispensing conduit (which may be a plastic or metal tube, or equivalent), would be connected directly to pressurized container A (instead of being connected to liquid volume interface C), while that the controllable pressure system D would be selected and configured to provide direct pressurization to the compressible liquid volume C, e.g., by volumetric compression of the internal region of the pressurized vessel A (e.g., by hydraulic/piston-type compression thereof) to generate and maintain the pressurized environment B within the necessary/desired parameters. The G-2 dispensing conduit may include one or more in-line 1-way check valves to minimize the amount of liquid remaining within it after each time the PLSMPD 9 system dispenses liquid through it.

The PLSMPD 9 system also includes a local dispense control system E (for example, a solenoid valve coupled to a dispense controller (which can range from a solid-state electronic control to a computerized system operable to independently control multiple solenoid valves)), which is connected to the compressible liquid volume C through the conduit G-2. The local dispensing control system E is also connected to a corresponding dispensing service unit (which may be one of), via a dispensing conduit G-3 (which may also comprise a plastic or metal tube or equivalent). Optionally , the G-3 dispensing conduit may be located within a G-3' hollow protective casing, which allows for easy removal and replacement of the G-3 dispensing conduit when necessary.

Optionally, the local dispensing control system E can be connected to the controllable pressure system D, so that it can be operable to provide any necessary control functions, such as pressure maintenance/regulation, or, when activated (by example, from the control system BMS 6 via a link to it), the local dispensing control system E can instruct the controllable pressure system D to briefly increase the pressure level in the pressurized environment B during all or a portion of the duration of a dispense period to provide additional force and velocity to the liquid being expelled from the liquid volume C (for example, if a corresponding dispensing service unit is particularly remote from the pressurized container A).

As noted above, the PLSMPD 9 system is operable through selective activation of the local dispensing control system E (via a remote signal from an external controller (for example, the BMS 6 control system)). , and/or via an activation signal from a dispensing service unit connected thereto (eg by a push button, push, IR or equivalent switch). According to one or more predefined dispensing profiles, the local dispensing control system E opens the path through it for the conduit G-2, causing the pressurized liquid to be immediately expelled from the liquid volume C, through the system. local dispensing control E and conduit G-3 to be served in the corresponding dispensing service unit (for example, such as dispensing service unit 4a-4-2 of Fig. 1).

A dispense profile can be as simple as a predetermined group of settings that are fully or partially locked into the PLSMPD 9 system, controlling pressurization, length of dispense period, and other parameters. Or, in more sophisticated preferred implementations of the inventive PLSMPD 9 system, a particular dispensing profile can be selectively issued and/or modified by the BMS 6 control system (for example, regulating the volume of each metered service dispensed based on a customer order, and/or who can provide instructions for further operations).

For example, in accordance with such instructions, the dispensed wine may be bypassed and then recovered from (eg, via an additional set of solenoid valves) a parallel wine aeration and/or accelerated aging system, prior to being served. The implementation of the deployment profiles in the inventive PLSMPD system 9 is preferably supported by at least one predefined pressure vs. time algorithm that can be executed by the local dispensing control system E to automatically manage service rate accuracy. for one or more predetermined serving sizes, in a corresponding dispensing serving unit. The remote controller may include a mobile device with a corresponding software application comprising a graphical user interface installed thereon.

In an alternate embodiment of the PLSMPD 9 system, the pressurized container A (and optionally lines G-2, G-3, and local dispensing control system E) may be located in a temperature controlled environment T that is suitable for the temperature stable storage of the liquid that is dispensed from the liquid volume C. The temperature controlled environment T can be passive (such as a cellar/basement), active (such as a refrigerated shell (or refrigerated jackets or coils around pressure vessel A), or a cold plate (or equivalent), or ice or equivalent freezable cold items, located proximal to pressure vessel A (such as below the bottom thereof), or a combination of one or more of the above (such as a heated cellar). Additionally, a temperature control component may be positioned around the liquid volume C (such as a cooling jacket around a bag of wine).

In alternative embodiments, the PLSMPD 9 system can be located on a mobile cart (not shown) or an equivalent mobile platform, where the controllable pressure system D can comprise one or more air tanks, where the corresponding dispensing service unit it may comprise a dispensing gun (as described above), and wherein the dispensing control system may comprise a mobile device provided with an application controlled by the corresponding user.

Referring now to Figure 3A, an exemplary embodiment of the inventive system for selectively storing and dispensing liquids is shown as a pressurized liquid storage and dispensing ("PLSMPD") system 10A, The PLSMPD 10A system, by way of example. , illustrates multiple alternative embodiments of the PLSMPD 9 system of Figure 1, highlighting the highly configurable and scalable properties of the system and method of the present invention (for example, showing that the novel system can be easily used with multiple WinB products within a single pressurized container and may comprise the ability to rapidly and accurately transport liquid from each stored compressible liquid volume to a common remote dispensing system, or to a plurality of proximal and/or dispersed dispensing systems.The PLSMPD 10A system, as described below in connection with Figure 3A, also demonstrates its ability to empl Earn a wide range of pressurization, liquid transport, and dispensing options.

The PLSMPD system 10A includes a pressurized container 22a (eg, a high-pressure hermetic seal-rated tank, vessel, or equivalent), for storing a volume of compressible liquid 28 (eg, a flexible WinB product) within a pressurized environment. 22b. The compressible liquid volume 28 includes a volume interface 32 (eg, a nozzle or equivalent) for accessing the liquid stored therein, preferably configured for a sealed/airtight connection to a releasable coupling 30 (such as a connector/fill). compression), which in turn connects the compressible liquid volume 28 to a conduit 44a/44b. In an alternative embodiment of the present invention, the pressurized container 22a may be configured as a pressurized canister/cartridge 16, having the various pressurized container interfaces 40a, 40b (and optionally 40c), positioned, sized, and configured to align and "plug in" " or otherwise be securely coupled to the corresponding liquid supply and pressurization conduits when placed in a correspondingly configured "docking station" or equivalent (i.e., such as in connection with PSP systems 2a, 2b and 2c of Figure 2).

While the volume interface 32 and releasable coupling 30 may be preconfigured to easily form a releasable sealed connection, in an alternate embodiment of the present invention, the releasable coupling 30 may comprise a "universal adapter" component, operable to allow the adaptive releasable coupling 30 forms a secure (but releasable) sealed connection with virtually any variation of volume interface 32. Various embodiments of a novel adaptive releasable coupling that would be particularly advantageous for use as adaptive releasable coupling 30 are further described. detail in commonly assigned US patent application US2013056504. It should be noted that releasable coupling 30 preferably also comprises a releasable sealed connector element operable to form a releasable connection with conduit 44a so that conduit 44a can be readily disconnected if replacement of any component is necessary. In a preferred embodiment of the present invention, the releasable coupling sealed connector element 30 comprises a releasable adaptive pressurized pack that increases in strength and reliability in response to an increase in pressure being exerted on the PLSMPD WA system (eg, such as a pressurized "O-ring" fitting).

Similarly, the use of such releasable adaptive pressurized packs would be advantageous in all components of the PLSMPD 10A system where connections are made to various conduits (at the pressure vessel interfaces 40a and 40b (and at the vessel-to-air interface). optional pressure 40c), at an optional splitter 52 (for example, a 1-way diverter valve), and at many other connections (not specifically identified in Figure 3A) involving the various pressurization conduits 42a, 42b, 42c, and 42d, and the various liquid transport conduits 44a, 44b and 44c). Preferably, the pressure vessel interface 40b and optional pressure vessel interface 40c comprise 1-way check valves (or a combination of 1-way check and check valves). While the liquid transport conduits 44a, 44b and 44c can be made of any sterile material, they can preferably be made of flexible material that will allow the PLSMPD 10A system to take advantage of the "hammer effect" to increase the velocity of the liquid being fed. dispensing through it.

In accordance with the present invention, the various conduits used in connection with the PLSMPD 10A system comprise a reliable, preferably flexible, tube or equivalent, which may be comprised of plastic (and related materials, eg, polymers, etc.), or of a suitable metal.

In some embodiments of the present invention, all of the conduits used in the PLSMPD 10A system may have uniform characteristics, whether it is used for pressurization or liquid transport functions (in which case, when used to dispense beverages, the conduits must be composed of non-reactive food-grade materials), which simplifies maintenance and upkeep of the PLSMPD 10A system (ie, since replacement conduits for any purpose can be easily cut and deployed as needed).

In other embodiments of the present invention, the conduits used in the PLSMPD 10A system may have different characteristics, depending on whether they are used for pressurization (for example, conduits 42a, 42b, 42c, and 42d), or for liquid transport functions. (for example, conduits 44a, 44b, and 44c). In this case, the pressurization lines do not need to be food-safe and should be more robust (such as by using metal tubing), while the liquid transport lines should be made of non-reactive food-safe materials. Using flexible materials for the liquid transport conduits 44a, 44b and 44c allows the PLSMPD 10A system to take advantage of the "hammer effect" to increase the speed of the liquid being dispensed therethrough. Depending on their length, the liquid transport conduits 44b and 44c may also each include one or more corresponding controllable valves 46a or 46b, 46c, respectively, which may be 1-way controllable valves, 1-way check valves conventional, or a combination thereof. Optionally, one or more bypass valves may be included in one or more of the liquid transport conduits 44b and 44c to minimize the amount of liquid that may remain in them after each time the PLSMPD 10A system dispenses the liquid.

Optionally, one or more additional compressible liquid volumes 50 may also be stored within the pressurized container 22a, and may also be subjected to the pressurized environment 22b during operation of the PLSMPD system 10A. The size and amount of said additional compressible liquid volume(s) 50 may be selected as a matter of design choice (eg, based on the size of the selected pressurized vessel 22a, etc.).

In an alternative embodiment of the present invention, one of the at least one additional compressible liquid volume 50 may be filled with a cleaning solution operable to clean and disinfect liquid transport conduits 44b and 44e with interface element 40c. comprising a controllable 1-way diverter valve and positioned in-line in conduit 44a such that when activated (eg by local control system 48a), operation of PLSMPD system 10A results in the cleaning solution of the compressible cleaning solution volume 50 passes through the same conduits, valves and related components as the main liquid that is dispensed through it, thus ensuring that the PLSMPD 10A system remains clean and hygienic. The protocol for activation of the cleaning function can be configured and issued by the BMS 6 control system, and can occur automatically according to a predefined schedule, and/or automatically after a certain number of dispensing cycles, and also can be activated manually.

Pressurized container 22a preferably comprises an access component 22c (such as a sealable lid or other cover), which when opened, allows installation, removal and/or replacement of the compressible liquid volume 28 (and/or volume(s) additional compressible liquid volumes 50), and which when sealed, allows a controllable pressure system 18 to generate and maintain the desired pressurized environment 22b during operation of the PLSMPD system 10A.

The use of the controllable pressure system 18 by the PLSMPD system 10A, is one of the key aspects of the present invention, because the controllable pressure system 18 not only functions to manage the pressurized environment 22b in the pressurized vessel 22a within the parameters desired (especially when compressible liquid volumes are depleted during operation of the PLSMPD 10A system), but also because its operation supports the deployment and use of the dispensing profiles described above by one or more dispensing systems (for example, by a local control system 48a of a dispensing system 20a, and/or by an optional local control system 48b of an optional dispensing system 20a). In at least one embodiment thereof, the controllable pressure system 18 includes a pressure source 34 (such as a compressor, an air pump, or its equivalent) connected, through pressurization conduit or conduits 42a, 42b , to a pressure regulator 38a, which is operable to control the operation of the pressure source 34 to adjust the pressurized environment 22b, as required, through a pressurization conduit 42c that forms a pressurized seal with the vessel interface. under pressure 40a. Seal (without 2-way check valve)

Preferably, after configuration of the desired settings and parameters thereof, the pressure regulator 38a automatically operates in accordance with its settings and parameters. In an alternate embodiment of the present invention, a pressure regulator 38b (having equivalent functionality to pressure regulator 38a), or features thereof, may be integrated into pressure source 34, instead of using pressure regulator 38a. (or in addition to it, for example, to enable backup/failsafe operation, for example, in case the pressure regulator 38a) fails.

Preferably, controllable pressure system 18 also includes a pressure stabilizer 36 located between pressurization conduits 42a and 42b, operable to "store" pressurization generated by pressure source 34 and thus to support operation of the controllable pressure system 18. pressure regulator 38a serving as a temporary “on demand” pressure source for pressure regulator 38a without the need to intermittently activate/engage pressure source 34. Optionally, pressure stabilizer 36 can serve as a temporary pressure source for another pressure regulator of another PLSMPD system (not shown) through the pressurization conduit 42d, so that the other PLSMPD system can share the pressure source 34 and pressure stabilizer 36 with the PLSMPD system 10A.

As noted above, in connection with the description of the controllable pressure system D of Figure 2, the controllable pressure system 18, and the various components thereof (34, 36, 38), can be easily selected from among various devices/systems. operable to generate and maintain the pressurized environment 22b within desired parameters. For example, the controllable pressure system 18 may use gas other than air, or other fluid, such as compressed air and/or compressed CO2 tanks. Alternatively, the pressure force for the controllable pressure system 18 may be generated through gravity, through one or more preconfigured air/gas vessels, or by other means than pumping, and/or by introduction of CO2 into the pressure regulator 38a.

The PLSMPD 10A system also includes the dispensing control system 20a, which may comprise:

(1) A controllable valve 46a (eg, a solenoid or other electromechanical valve) coupled to the compressible liquid volume 28 via liquid transport conduit 44b, container interface 40b and liquid transport conduit 44a (preferably with 1-way check valve capability); and (2) an optional local control system 48a, comprising;

(a) an electronic data processing system operable to execute program/control instructions (which can be implemented in virtually any configuration ranging from a solid-state electronic controller, to a computerized system that is operable to independently control multiple devices electromechanical and to optionally interface with a more comprehensive liquid dispensing management system (eg, as disclosed in the '491 application), (b) one or more suitable electromechanical control components operable, in response to the processing system data electronic, for controlling electromechanical valves (such as controllable valve 46a (and optionally one or more additional controllable valves 46b, 46c (for example, if the optional additional compressible liquid volume 50 is employed))), and optionally for controlling other electromechanical devices (for example, such as one or more components controllable pressure system 18, a dispensing system 14a, etc.) and

(c) optionally, a remote controller component, which may include a mobile device with a corresponding software application comprising a graphical user interface, installed thereon. Dispensing control system 20a is also connected to a dispensing system 14a, via liquid transport conduit 44c.

If one or more optional additional compressible liquid volumes 50 are employed, the PLSMPD system 10A may include one or more optional dispensing control systems 20b, having a local control system 48b and a controllable valve 46c (each of which it may be provided in any of several configurations described above in connection with local control system 48a and controllable valve 46a). The optional dispensing control system 20b is connected to a dispensing system 14b (for example, a Wine Cannon SP-MMPD 1 system dispensing service unit), and may function to dispense the liquid from the compressible liquid volume(s). 50 through.

Optionally, one or more independent controllable valves 46b may be provided that are controllable by the dispense control system 20a (and/or by the dispense control system 20b, if present), without the need for a dedicated control system for it. As shown in Figure 3A by way of example, the independently controllable valve 46b can be used in conjunction with the additional compressible liquid volume 50 and optional divider 52, to perform rapid metered services from the compressible liquid volume 50 to the dispensing system 14a. while dispensing control system 20b is operable to simultaneously execute rapid metered services from compressible liquid volume 50 to dispensing system 14b. Optionally, the above features can be implemented using a Y-adapter manifold.

Optionally, the dispensing control system 20a (and/or the dispensing control system 20b) may be connected to the controllable pressure system 18 (or individual component(s) thereof) so that it may be operable to provide any necessary control function, such as pressure maintenance/regulation. In an alternative embodiment of the present invention, when activated (for example, from the dispensing system 14a via a link thereto), the pressure control system dispense 20a may instruct the controllable pressure system 18 to briefly increase the pressure level in the pressurized environment 22b during all (or a portion of the duration of a dispense period) to provide additional force and velocity to the liquid being expelled from the volume of compressible liquid 28 (eg, if dispensing system 14a is particularly remote from pressurized container 22a), thereby temporarily modifying the predefined pressure vs. time algorithm(s).

In an alternate embodiment of the PLSMPD system 10A, the pressurized container 22a may be located in a controlled temperature environment 54 that is suitable for temperature stable storage of the liquid being dispensed from the compressible liquid volume 28 (and/or from the volume of compressible liquid 50). The temperature controlled environment 54 may be passive (such as a cellar/basement), active (such as a refrigerated shell (or refrigerated jackets or coils located around container 22a), or cold plate (or equivalent), or ice or equivalent freezable cold items located proximal to container 22a (such as below the bottom thereof), or a combination of one or more of the above (such as a heated wine cellar) Additionally, an individual temperature control component (such as a cooling jacket around a bag of wine) can be placed around any volume of liquid stored in pressurized container 22a that requires lower temperatures for optimal storage (eg, volume of liquid 28 and/or 50).

Apart from what is stated above, the PLSMPD 10A system operates in a substantially similar manner to that described above in relation to the PLSMPD 9 system of Figure 2, with respect to its activation, the use of various dispensing profiles (for example, one or both of the dispensing control systems 20a, 20b use the same, overlapping, or different dispensing profiles).

Referring now to Figure 3B, a further exemplary embodiment of the inventive system for selectively storing and dispensing liquids is shown as a pressurized liquid storage and dispensing ("PLSMPD") system 10B. The PLSMPD 10B system is a first alternative embodiment of the PLSMPD 10A system of Figure 3A (comprising elements 18-1, 20a-1, 22a-1 and 22b-1, corresponding to their counterpart elements 18, 20a, 22a and 22b shown in Figure 3A), configured with a plurality of protruding dispensing conduits (66a - 66c) one for each volume of stored compressible liquid (WinB product) 60a - 60c), which is operable to launch each WinB product through a corresponding plural dispensing conduit, connected thereto via an array of controllable Open/Close A/B solenoids 64a-64c.

By way of example, the PLSMPD system 10B may comprise a system cleaning/disinfecting feature, implemented as a compressible volume of cleaning/disinfecting solution 62, that can be used to clean any of the dispensing conduits 66a-66c, when the control system 20a-1 selectively activates each individual A/B open/close solenoid 64a-64c, one at a time, to close a corresponding stored one to connect the volume of compressible cleaning/disinfecting solution 62 to each corresponding dispensing conduit 66a - 66c, and perform cleaning/disinfection by running a cleaning cycle through it. Upon completion of the cleaning process, control system 20a-1 causes A/B open/close solenoids 64a - 64c to select connections to compressible liquid volumes (WinB product) 60a - 60c),

Optionally, by way of example, a local carbonator component 68 operable through control system 20a-1 (or remotely from control system BMS 6) may provide selective connectivity to one or more of dispensing conduits 66a-66c, which it has the functionality described above in relation to the dispensing control system 5 of Figure 1.

Referring now to Figure 3C, a further exemplary embodiment of the inventive system for selectively storing and dispensing liquids is shown as a pressurized liquid storage and dispensing ("PLSMPD") system 10C. The PLSMPD 10C system is a first alternative embodiment of the PLSMPD 10A system of Figure 3A (comprising elements 18-2, 20a-2, 22a-2 and 22b-2, corresponding to their counterpart elements 18, 20a, 22a and 22b shown in Figure 3A), configured with a single protruding dispensing conduit 66a-2 that can be selectively connected to one of two stored compressible liquid volumes 60a-1 and 60a-2, by operation of the open/close solenoid A. /B 64a-2 (to which compressible liquid volumes 60a-1 and 60a-2 are connected), in response to corresponding control signals from control system 20a-2 (or control system BMS 6).

By way of example, the PLSMPD system 10C may comprise a system cleaning/sanitizing function that can be used to clean the dispensing conduit 66a-2, if the compressible liquid volume 60a-2 comprises a cleaning/sanitizing solution. The cleaning function can be activated when the control system 20a-2 selectively activates the open/close A/B solenoid 64a-2 to connect the volume of compressible cleaning/disinfecting solution 60a-2 to the dispensing conduit 66a-2, and perform cleaning/disinfection by running a cleaning cycle through it. At the completion of the cleaning process, the control system 20a-2 causes the A/B open/close solenoid 64a-2 to select the connection to the compressible liquid volume 60a-2.

Referring now to Figures 4A-4C, each of the various dispensing service units that can be used in connection with the Wine Cannon SPMMPD 1 system of Figure 1 (such as any of the dispensing service components 4a through 4-2 of Figure 1), may comprise any suitable apparatus, device or system for dispensing beverages (for example, wine), preferably through rapid metered services, in an appropriate container (for example, a glass of wine), when one of the dispensing functions of the Wine Cannon SPMMPD 1 system is activated. For example, a dispensing service unit may be a simple spout, pistol-type, hand-operable manual dispenser (such as a dispensing service unit 206 shown in Figure 4B), or may comprise a vertically elongated housing comprising an opening sized and configured to receive a wine glass therein, so that the wine glass can be positioned under a service item to ensure that the dispensed liquid enters, and remains entirely within, the wine glass during serving dispensing process (such as an example dispensing service unit 100 of Figure 4A),

Referring now to Figure 4A, an exemplary embodiment of a dispensing service component (such as any of the dispensing service components 4a through 4-2 of Figure 1) is shown, in multiple views, as a service unit. dispensing unit 100. The dispensing service unit 100 can be easily configured to comprise various advantageous features and functions, which may be located, arranged and/or otherwise situated, in whole or in part in one of several regions A to C of the dispensing service unit ("DPU") (as shown, by way of example only, in Figure 4A), and which may include, but are not limited to, at least one or more of the following:

a. a flow sensor (for example, a flowmeter), or an equivalent means to detect the amount of liquid that has been dispensed in each service measured.

b. Service/Dispense Activation (i.e., how the dispensing of the wine is initiated) - may comprise one or more of the following:

1. Manual control: -- can be activated by the user after placing a cup inside the "dispensing compartment" of the dispensing service unit, to make the PSP system (which is connected to the dispensing service unit) quickly dispense a predefined amount of wine into the glass, which may include one or more of the following characteristics;

Yo. push button, switch or equivalent manual control element,

ii. Voice-based interface (which may provide additional functionality, such as the ability to select a specific wine to serve in dispensing service unit embodiments where multiple dispensing lines are connected to a single dispensing service unit) iii. remote control (having one or both of the above types of controls activated implemented as an electromechanical device or as a software application (for example, as an "App" on a mobile communication device)

2. Automatic control: - is automatically activated when the dispensing serving unit detects that a glass of wine is correctly positioned and aligned in the dispenser compartment, allowing immediate dispensing of a predefined "serving amount" of wine into the glass, The way in which the cup is positioned and positioned may be selected as a matter of design choice and may comprise: i. Mechanical sensor - pressure sensor, sensing switch (for example, rolling ball switch, motion switch, etc.), or

ii. Non-mechanical sensor - IR, ultrasonic, light-based, motion sensor, etc.,

c. Identification of available service options: enabling identification for each dispensing service unit, the corresponding "available to serve" wines and, where applicable, available options (e.g. mixed services, carbonation, etc.), size control service unit (for example, to optionally dispense services of different volumes, such as lower volume "tasting" services), and may comprise, on each dispensing service unit, an electronic display (optionally supplied with a graphical user interface) , physical labels (or replaceable printed information cards), labeled buttons or other physical controls, or if the dispensing service unit is operable to communicate with it, through an application installed on a mobile device, etc.

d. Glass Positioning/Alignment: May comprise structural and/or mechanical guides in the lower portion of the dispenser compartment to physically assist in guiding the glass into a suitable position within the dispenser compartment to receive dispensed wine and/or may include markings Visuals to help position the cup, such as illustrative and/or color indicators. Optionally, sensor features and/or electronic feedback may also be included, such as an indicator light that turns on and/or an audio tone that plays, when the cup is correctly positioned. In addition, a splash protection element (such as a flexible (and optionally retractable) flange or cover may be provided to limit or substantially eliminate the possibility of the dispensing process cause the dispensed beverage to splash out of the cup,

and. Replaceable dispensing service unit nozzles that can be used to enhance the wine being dispensed (such as an aerator nozzle),

F. An optional light source operable to illuminate the target container H into which the liquid is being dispensed during the dispensing process, such that the cessation of illumination serves as an indicator that dispensing is complete (the completion of the dispensing process). dispensing can also / alternatively be indicated by other means, such as by an audio signal).

g. Authentication of user identity: biometrically (for example, by means of a fingerprint sensor integrated into the service control, or by facial or voice recognition, and/or other means of identity verification, for example, an RFID card, etc.), where the user can be an employee of an authorized establishment, or a pre-registered customer with an account in the biometric system that is allowed to self-dispense from a dispensing service unit with biometric verification enabled.

h. A multi-service nozzle, such as the multi-service nozzle 250 shown in Figure 4C, comprising a single nozzle "head" 252 comprising an array of multiple nozzle elements 256 arranged therein, to allow the dispensing service unit 100 dispenses different beverages (for example, multiple wines selected from four different red wines R1 to R4, and three different white wines W1 to W3) from multiple corresponding beverage sources (each beverage source comprising a dispensing conduit, connected to a corresponding nozzle element in assembly 256, and to a corresponding PSP system source, which may comprise one of:

1. One or more sources of a multi-drink PSP system (for example, different individual bags of wine stored in the same PSP system pressurized canister), such as PSP systems 2 and 3 shown in a multi-source dispensing arrangement 200 from figure 4B,

2. Multiple plural PSP system beverage sources (for example, different individual wine bags, each stored in a different PSP system pressurized container), such as PSP I (and additional similar PSP systems (not shown) from Figure 4B, and

3. Any combination of one or more single multi-drink PSP system fountains and multiple plural PSP system beverage sources, such as PSP systems 1, 2 and 3 of multi-source dispensing arrangement 200 of Figure 4B.

A multi-service nozzle 250 may comprise any reasonable number of nozzle elements ranging from 2 to 9 (or more), determined based on a design choice.

Yo. Any dispensing service unit comprising a multi-serve spout (such as the 250 multi-serve spout) can be equipped with 'mixed serve' functionality, which allows a wide range of wines to be blended during the dispensing process, each serve blended is configured according to at least the following parameters (collectively making up a corresponding "Blended Serve Profile"): (1) selection of the number and types of wine to be blended, and (2) selection of the serving volume of each came to combine

1. The combined service functionality is preferably implemented in dispensing service units equipped with a multi-serve nozzle (see above). During the mix-serve operation, multiple selected nozzle elements are activated substantially simultaneously (preferably to dispense each wine to be blended according to a selected predetermined mix-serve profile), to enable beverage combinations to be produced instantaneously. (such as combinations of wine varieties) in the glass located in the dispenser compartment of the dispensing service unit.

2. Combined service profiles may be changed periodically (e.g., nightly) by the operating establishment to reflect beverage menu items and/or specials. Combined service profiles may also be custom configured by a authorized operator of a dispensing service unit on a case-by-case basis and/or by an end user (eg a customer), eg via a BMS system interface (eg 7, 7-1, 7-2 ) provided by the operating establishment, or through an application installed on the client's data processing mobile device (which can be connected to the BMS 6 control system), which can also provide Combined Service Profile suggestions based on the famous Bordeaux or other denominations, in various vintages and specific wines.

Therefore, although fundamental novel features of the inventive system applied to preferred embodiments thereof have been shown, described and pointed out, it will be understood that various omissions and substitutions and changes in the form and details of the illustrated devices and methods, and in their operation, can be performed by experts in the field. It is intended, therefore, that the invention be limited only as indicated by the scope of the appended claims.

Claims (9)

1. A system for selectively storing and dispensing at least a portion of a volume of liquid, comprising: two or more sealed compressible containers (28), each comprising an interior region of a predetermined amount of volume operable to be substantially filled with the volume of liquid therein, and each further comprising a volume interface (28) to access the volume of liquid stored therein and a releasable coupling component (30) operable to receive a releasable sealed connection thereto; a hollow pressurizable container (16), comprising: a hollow shell portion (22a) having a hermetically sealable opening (22c) and at least two pressure-sealed shell interfaces (40b, 40c), the hollow shell portion (22a) being a hermetic seal-classified rigid tank of high pressure (22a); Y an access portion (22c) of the hollow shell portion (22a) that is operable to releasably open and close the access portion (22c) to form a hermetic seal with the hermetically sealable opening (22c) when closed, the hermetically sealable opening (22c) being sized and configured to receive the sealed compressible container (28), wherein the housing portion (22a) is sized and configured to store the sealed compressible container (28) therein, such that when sealed compressible containers (28) are disposed therein, the hollow pressurizable container (16) is operable to maintain sealed compressible containers (28) therein in a pressurized environment (22b); a dispensing system (14a) comprising at least two dispensing conduits (44a, 44b, 44c) each having a first end and a second end, the dispensing system (14a) further comprising at least two valves (46a, 46b ), each of the at least two valves (46a, 46b) being capable of selectively opening and closing one of the at least two dispensing conduits (44a, 44b, 44c), the first end of each of the dispensing conduits being ( 44a, 44b, 44c) connected to a different one of the releasable coupling components (30), the dispensing conduits (44a, 44b, 44c) each being coupled via one of the at least two casing interfaces sealed to pressure (40b, 40c) within the hollow shell portion (22a) of the hollow pressurizable container (16), the second end of each of the dispensing conduits (44a, 44b, 44c) being coupled to the dispensing system (14), each of the dispensing conduits (44a, 44b, 44c being able to ) of forming a releasable connection with the respective releasable coupling component (30) of the respective sealed compressible container (28) within the hollow shell portion (22a); a regulated pressure system (18), connected to the hollow pressurizable vessel (16) through a pressurization conduit (42c) which forms a pressurized seal with a pressure vessel interface (40a), the pressurized seal not being a valve bidirectional check, the regulated pressure system (18) operable to exert and maintain a first level of pressure in the pressurized environment (22b) to allow compression of the compressible container (28) to reduce the predetermined amount of volume of an internal region so that it substantially coincides with a magnitude of the volume of liquid stored inside it, and which is also sufficient to cause at least a portion of the volume of liquid to be expelled through at least one of the compressible containers (28), the respective releasable coupling component (30) and through the dispensing system (14a) in the form of a liquid service, when and for as long as the dispensing system (14a) has been opened; Y a control system (20a) operable to selectively open and close the dispensing system (14a). The system of claim 1, wherein the control system (20a) operates according to at least one predefined dispensing profile comprising at least one value of dispensed volume of liquid service, selectable from a plurality of values of predetermined dispensed volume; and/or wherein the volume of liquid comprises an alcoholic beverage arranged in at least one of the compressible containers (28). The system of claim 2, wherein the control system (20a) includes an aeration component, the volume of liquid comprises the alcoholic beverage disposed in at least one of the compressible containers (28), and wherein when the alcoholic beverage comprises a wine, the aeration component is operable to inject oxygen into at least one of the dispensing conduits (44a, 44b, 44c) to provide a level of aeration to the volume of liquid expelled. The system of claim 1, wherein the access portion (22c) comprises one of: a lockable linkage member operable to form a tight seal with the sealable opening (22c) of the housing portion (22a), and a screw cap; and/or wherein the dispensing system (14a) comprises a plurality of dispensing systems (14a), and wherein the control system (20a) is further operable to select one of the plural dispensing systems (14a), and to connect the selected plural dispensing system (14a) to at least one of the releasable coupling components (30) of the compressible container through the pressure-sealed shell interface (40b) of the pressurized container. The system of claim 1, wherein the pressure regulated system (18) comprises at least one pressure source (34) and at least one pressure regulating component. The system of claim 5, wherein the regulated pressure system (18) further comprises at least one pressure stabilizer component (36); and/or wherein at least one pressure source (34) comprises at least one of: a compressor, a tank filled with a pressurized gas, a low-regulated high-pressure source, a plurality of cascaded pressurized tanks, a manual pump and an automatic pump. The system of claim 1, wherein the dispensing system (14a) is located a predetermined distance from the hollow pressurized container (16). The system of claim 7, wherein the selectively operable locking component is operable to lock and unlock the dispensing conduit (44a, 44b, 44c) in response to a corresponding lock and unlock signal from the first control means. ; and/or wherein the dispensing conduit (44a, 44b, 44c) further comprises at least one check valve located between the first and second ends thereof, each operable to block the flow of liquid in the direction of the first end. The system of claim 1, wherein the dispensing system (14a) is located proximal to the hollow pressurizable container (16); and/or further comprising a refrigeration system proximal to the hollow pressurized vessel (16), operable to maintain at least one desirable temperature within the hollow shell portion (22a).