GB2283963A - Condiment dispensing system - Google Patents

Abstract

A condiment dispensing system includes a conduit system for connecting various condiment containers (14, 16, 18, 20) to spaced dispenser stations (26, 28). The conduits (15, 17, 19, 21) pass through a pipe (22) supplied with heating and/or cooling fluid to maintain the condiment being dispensed through the conduits at the requisite temperature. In addition, there is provided a sanitising system (34) which is used to clean and sanitise the conduits normally used to direct the condiment from its source of supply to a dispensing station. The sanitising is accomplished by first shutting off the condiment supply and then flushing the conduits free of the condiments located therein, sanitising the conduits, and then flushing the conduits again to insure that the sanitising liquid has been removed. <IMAGE>

Description

Condiment Dispensing Svstem This invention relates to the dispensing of various types of condiments.

Condiment dispensing has been done in a variety of different ways. These include the utilisation of small packages of various products like catchup, mustard, mayonnaise, soy sauce, particulate and non-particulate salad dressings, and a variety of other condiments that are consumed by the consumer in a restaurant or carried out from the thousands of fast food places that proliferate in our landscape. Other conventional condiment dispensing arrangements employ hand pumps attached to containers disposed on a counter or open containers from which the condiments are spooned. It is essential to keep in mind that some of these various products have to be stored and dispensed in a refrigerated or heated state for safety or customer preference.

Existing systems have been limited in the distance they can moye such viscous and semi-viscous food stuffs and have also been limited in the variety of products that can be dispensed in this fashion. Also, temperature ranges at which various products can be dispensed have been critical and have not lent themselves to the supplying of certain products over great distances. Normally, the typical condiment system dispensed products at ambient temperature, which as can be appreciated may not be the most desirable condition for the various condiments that are being dispensed.

It is important to note that changes in weather affect the viscosity and other physical characteristics of such products, which has to be taken into consideration so that the condiments can be delivered in a consistent physical state throughout the year.

Further deficiencies of existing condiment systems, with the exception of unit packs, require extensive human contact and atmospheric contact both prior-to and during dispensing. This has been a major concern since it increases the risk of contamination of the product.

Also, such systems require elaborate cleaning and sanitizing procedures with complicated steps which requires extensive labour involvement, both to fill the dispensers and to maintain them in a full, ready-to-use condition. These problems are most prevalent with the conventional squeeze bottles, spoon hand serve bins, and hand pump systems.

Specifically, when squeeze bottles, spoon hand serve bins, and hand pumps are used, the serving product container must be taken to the location of the bulk products, such as a shipping container, and then be opened and filled. Then the serving container must be returned to the dispensing location. The sanitation problems associated with this are obvious. In addition, there is a major concern that many of the products dispensed in these systems may spoil. Normally, the containers are small to minimize spoilage problems and therefore require frequent cleaning during use. Daily or more frequent cleaning of the dispensing area is necessary for contamination prevention, as is frequent cleanup of the filling area due to spills during filling.

It is noted that a number of these disadvantages referred to above can be obviated by the utilisation of unit packs, but such unit packs provide three problems of their own. First, they are extremely expensive, with the product contained in them costing as much as 300% to 500% more than the same amount of product in bulk, such as 11 litre (3 gallon) bags. Also, they are extremely portable and concealable, and thus they tend to be stolen for home use by patrons and from storage by establishment employees, which further drives up the costs providing food stuff in the unit pack format. - Finally, the consumer often finds them difficult and messy to open.

Further, packing in them product which must be constantly refrigerated adds substantially to the cost of the product for refrigerated delivery. Heated product contained in food packs requires special packaging, which further adds to the cost of the product for serving in unit pack format.

It can be appreciated that a condiment system that obviates the aforementioned problems has long been desired in the industry.

According to one aspect of the present invention, a condiment dispenser system comprises a supply of a plurality of condiments disposed in containers, conduit means connecting the containers to a dispensing station, pump means for pumping condiment out of the containers through the conduit means to the dispensing station, the conduit means including separate conduits connecting separate containers to the dispensing station, temperature control means in conjunction with at least one of the conduits for maintaining the temperature of the said conduit at a desired temperature, and sanitising means connected to the conduit means for cleaning the conduit means when desired.

According to another aspect of the present invention, a method of dispensing condiments consists of a supply of condiments, directing said condiments to a dispensing station through individual conduits, heating and/or cooling separate condiments to a desired temperature to provide the condiments at a dispensing station at the requisite temperature, closing off the condiment supply and sanitising the conduits by removing the products disposed in the conduits, cleaning the conduits, and reconnecting the conduits to the condiment supply.

The present invention thus makes possible a condiment dispensing system which has the ability to handle any number of products and deliver them under preselected heating or cooling conditions over large distances. The number of products that can be handled by the present invention is limitless. There will be no more troublesome portion packets to tear or squirt.

Condiments to be dispensed are normally provided in bags or other containers from which they can be pumped by a suitable pumping means. The pump pressures should be carefully regulated with respect to each product being dispensed due to their delicacy. The bag in which the product is usually provided may be located in a container and preferably includes a built-in valve which is opened by a connector secured to a conduit, such as a flexible tube, through which the product is dispensed. When the connector is removed, the valve automatically seals, allowing the partially used content to be stored.

Depending on the consistency of the product and the temperature at which it is to be dispensed, the individual supply lines containing the various products can be heated or cooled as desired.

What is provided is a relatively simple system that enables the movement of product from, for example, a storage area to a kitchen area or to a consumer area in an efficient manner through suitable conduits that are provided in conjunction with heating and/or cooling tubes to heat or cool the product as it is being delivered from its storage area. The conduits can be directed through underground systems or overhead arrangements where underground facilities are not readily available.

In addition to the ability to transfer condiments from a storage area to the various areas where they are to be used, there is provided in combination with the dispensing arrangement a sanitising system that readily permits the cleaning of the conduits through which the products are directed so that they can be cleaned and sanitised in an orderly basis, change the products within the lines, and overcome any other disadvantages that could occur if the product was not moved steadily through the dispensing system.

It is to be noted that a condiment delivering system incorporating applicant's invention may, and usually will, include provision for portion control and thus for maximum product usage. It will then minimise waste because people will only be taking that which they need and will not be taking more than they might use. And, most critically, the system insures that the customer will receive an unspoiled product at the desired temperature which is being delivered through a sanitary system free of human contamination.

A system constructed in accordance with the invention also does away with a number of labour concerns in the sense that with the systems being currently used, there is extensive labour cost, because of the messy filling of the large jugs, squeeze bottles, open containers, as well as the collecting of portion packs, and the like. In the present system, the refrigeration or heating technology employed is capable of handling the products so that the product life is maximized.

Specifically, the product conduits are located within a multi-temperature conduit that is provided with the requisite heating or cooling medium so that the product can be pumped through the supply conduits and arrives at the dispensing stations at the desired consistency and temperature.

As aforementioned, the lines can be run underground for new construction or overhead for existing units and control of the temperature will insure proper viscosity of the various products at the desired application temperature for proper dispensing. Dispensing valves and guns may be provided and should be fine-tuned to the specific temperature, viscosities, and particulate properties of the food products. Needless to say, a proper pump must 'be selected depending on the food product. The pump pressure should also be carefully regulated since the food products are very delicate.

It is believed that it should be possible to construct a system in accordance with the present invention which contains an automatic cleaning and sanitising system and which is capable of dispensing food stuffs over distances up to 30m (100 feet) at precise desired temperatures at a range of 3.30C to 630C (380F to 1450F). The line runs can contain refrigerated, ambient or heated products in the same line run via a multitemperature conduit. If necessary, due to product particulate characteristics, the product can be delivered via a pressurised bag and can system.

The remote automatic sanitation system provided in accordance with the present invention saves labour and reduces human contact with the product, thus decreasing opportunities for contamination. It is a closed system which of course improves sanitation and reduces health risks to customers.

In a preferred arrangement, an automatic cleaning/sanitising system will clean and sanitise each produce line individually and automatically with a first water flush to remove the product, then a sanitiser flush to kill any microbiological organisms, and then finally another water flush to remove any sanitiser from the line. The lines can then be reconnected to the product containers and be operable.

The invention may be carried into practice in various ways but one condiment dispensing system constructed in accordance with the present invention will now be described by way of example with reference to the accompanying drawing the single figure of which is a schematic circuit diagram of the condiment dispensing system which includes a storage area for the condiments wherein there is located the chilling and sanitising system, a kitchen condiment dispensing area, and a condiment dispenser at a consumer station.

As shown in the drawing, there is illustrated a storage area 10 wherein there is located a storage system 12 comprising a plurality of bag-in-box packs containing the condiments to be dispensed. This could be any of a variety of condiments, such as catchup, mustard, and soy sauce. There are attached to each of the packs pumps that function to dispense a product from the packs through separate conduits. In the illustrated embodiment, there is also provided a chiller 13 to introduce cooling water into the system.

By way of example only, there are four separate condiments being dispensed from the storage area. A first condiment is contained in pack 14 and other serially connected packs located on the same level. A second condiment is contained in the serially connected packs 16A, 16B and 16C. A third condiment is dispensed from serially connected packs 18A, 18B, and 18C, and a fourth condiment is pumped from serially connected packs 20A, 20B, and 20C. Pack 14 is connected by conduit 15; packs 16A, 16B, and 16C are connected by conduit 17; packs 18A, 18B, and 18C are connected by conduit 19; and packs 20A, 20B, and 20C are connected by conduit 21. The system is designed so that when one pack is used up the next one will be emptied, etc.The conduits 15, 17, 19, and 21 are disposed into a plurality of larger multitemperature conduits 22 that are insulated and can be provided with recirculating chilled water to keep the product cool, with a heated liquid in order to maintain the product at the desired elevated temperature or each individual conduit can be heated, cooled or left at ambient temperature as desired. The conduits 22 are then directed through a pipe 24 that is laid underground to direct the conduits 22 to a kitchen area 25 where there is positioned a pair of separate dispensers 26,28 to receive the separate conduits 15, 17, 19, and 21. The condiments in the conduits 15, 17, 19 and 21 are then ready to be dispensed. If it is desired that the condiments also be directed to a consumer area 29, a conduit 22 is directed through an underground pipe 30 into the condiment dispenser 32 located in the restaurant area.

In order to sanitise the conduits when desired, the auto-sanitising system 34 is employed. The dispenser lines 15, 17, 19, and 21 are disconnected from the product containers leaving the containers 14, 16A, 18A, etc., sealed off by means of built-in valves. The dispensers 26, 28 and 32 are subsequently opened. The sanitising system 34 is activated to first direct water into the conduits 15, 17, 19, and 21 through conduit 36.

This first water flush removes any product contained in the conduits 15, 17, 19, 21. A sanitiser flush is then used to kill any microbiological organisms and then finally another water flush is used to remove any sanitiser from the line. The conduits 15, 17, 19, and 21 are then reconnected to the product containers 14, 16A, etc., and the system is in condition to resume operation.

It will be appreciated from the foregoing detailed description of the invention and the illustrated embodiment thereof that numerous variations and modifications may be effected.

Claims (9)

Claims:

1. A condiment dispenser system comprising a supply of a plurality of condiments disposed in containers, conduit means connecting the containers to a dispensing station, pump means for pumping condiment out of the containers through the conduit means to the dispensing station, the conduit means including separate conduits connecting separate containers to the dispensing station, temperature control means in conjunction with at least one of the conduits for maintaining the temperature of the said conduit at a desired temperature, and sanitising means connected to the conduit means for cleaning the conduit means when desired.

2. A condiment dispenser system as claimed in claim 1 in which the temperature control means consists of a tube in conjunction with at least one of the conduits of the conduit means and including a temperature control liquid in conjunction with said tube and said one conduit to control the temperature of the condiment in said one conduit.

3. A condiment dispenser system as claimed in claim 1 in which the temperature control means consists of a multi-temperature tube whereby the conduits are heated or cooled as is required by the product being dispensed.

4. A condiment dispenser system as claimed in claim 2 including a plurality of conduits disposed in the tube and separate temperature control means disposed in conjunction with each of said conduits for maintaining the conduits at the desired temperatures.

5. A condiment dispenser system as claimed in any of the preceding claims in which the sanitising means includes a second conduit means in communication with said first conduit means, the condiment containers being disconnectable from said first conduit means and connectable to means for directing sanitising liquid through said second conduit means into said first conduit means for cleaning out said first conduit means.

6. A condiment dispenser system as claimed in any of the preceding claims which includes an underground conduit connecting the supply of a plurality of condiments to a dispensing station located spaced from the said supply.

7. A method for dispensing condiments consisting of a supply of condiments, directing said condiments to a dispensing station through individual conduits, heating and/or cooling separate condiments to a desired temperature to provide the condiments at a dispensing station at the requisite temperature, closing off the condiment supply and sanitising the conduits by removing the products disposed in the conduits, cleaning the conduits, and reconnecting the conduits to the condiment supply.

8. A condiment dispenser system substantially as described herein with reference to the accompanying drawing.

9. A method of operating a condiment dispenser system as claimed in claim 8, the method being substantially as described herein.