US1846500A

US1846500A - Flavoring sirup pump

Info

Publication number: US1846500A
Application number: US370795A
Authority: US
Inventors: Charles L Thompson
Original assignee: Individual
Current assignee: Individual
Priority date: 1929-06-14
Filing date: 1929-06-14
Publication date: 1932-02-23
Anticipated expiration: 1949-02-23

Description

Feb. 23, 19321. a c. THOMPSON 1,846,500

FLAVORING SIRUP PUMP Filed June 14. 1929 llllll- Patented Feb. 23, 1932 UNITED STATES PATENT, @FFHQE FLAVORING SIRUP PUMP Application filed June 14,

This invention relates to improvements in dispensing devices of the type employed in connection with soda fountains for the handling of flavoring sirups.

The flavoring employed in connection with soda fountain drinks is mixed with a sirup and this is kept in suitable ars and is transferred from the ars to the glasses by means of pumps, which are operated by means of a piston rod and piston and which have a nozzle under which the glass is held and through which the sirup is forced to travel on its way from the pump to the glass. As these sirups contain a large amount of sugar, there is a gradual accumulation of crystallized sugar from the interior of the nozzle with the result that the opening in the nozzle becomes very restricted and oftentimes entirely closed. In order to make the pumps function properly, it is necessary to remove this crystallized sugar from the interior of the nozzles at frequent intervals and for this purpose it is customary to employ the blade of a knife or some similar sharp instrument which is used for scraping the crystallized sugar and removing it from the nozzle. By this method of cleaning the nozzles are often damaged to a considerable degree, as they are made from blocked tin which is very soft and when a sharp instrument is used for cleaning, the metal is cut away with the result that the nozzle soon begins to drip and this drip is highly objectionable since it leaves an accumulation of crystallized sugar on the outside of the nozzle.

Itis the object of this invention to produce a flavoring syrup dispensing pump which shall be so constructed that the nozzle can be readily detached and cleaned by means of hot water and which, therefore, makes it possible to very quickly replace a 'nozzle that has become inoperative,'due to the accumulation of crystallized sugar, with a clean nozzle. This invention, briefly described, consists in forming the nozzle of two parts, one of which can be readily re moved and replaced, and the other of which is permanently attached to the pump portion. On account of the nature of the liquid that is transferred to pumps of the type to which 1929. Serial No. 370,795.

this invention relates, it is necessary toproduce a special form of connection between the two parts of the nozzle so as to prevent the parts from becoming filled up with crystallized sugar and so as to produce a perfectly tight joint between the two parts. And an object of this invention is, therefore, to produce a special form of connection between the two parts of the nozzle, which will be described in detail hereinafter.

This invention can be'most clearly described and will be most readily understood when reference is had to the accompanying drawings in which the invention has been illustrated, and in which:

Fig. 1 is a side elevation showing the pum applied to a conventional jar, parts being broken away to better disclose the construction; and i Fig. 2 is a section through the improved nozzle showingthe preferred form of construction. i

In the drawings numeral 1 represents a jar of the type employed in soda fountains and which is adapted to contain the sirup which has been designated by reference numeral 2. These jars are ordinarily of rectangular shape and are provided with an upwardly extending collar 3 which surrounds a circular opening at the top. A cover 4 is supported on the collar 3 and this cover has attached to it a pump mechanism. The pump is of a type well known and does not form part of my invention and I will therefore limit my description thereof to those parts which are necessary in order to properly describe my invention. The pump is provided with a cylinder 5, which has a capacity cor responding to the amount of sirup required for a glass of soda water. A piston 6 is attached to the lower end of the piston rod 7 and is held in the position shown in Fig. l by means of a spring located within the tube 8. The upper end of the cylinder is cut away as indicated by reference numeral 9 so that the sirup can flow into the cylinder when the piston is in its uppermost position. A pipe 10 is connected with the interior of the cylinder through an opening 11 and the upper end of this pipe extends through the top of the cover 4 and is connected with the interior of the lower section 12 of the nozzle. The nozzle is made in two parts and the outer section which has been designated by reference numeral 13 is so connected with section 12 that it can be readily removed and replaced. The outer end of section 13 is curved downwardly as indicated by reference numeral 14 and when the plunger 15 which is connected with the-upper end of. the piston rod 7, is moved downwardly, the sirup will pass upwardly through pipe 10 and through the nozzle whenever the piston is moved downwardly and in this manner. a: predetermined amount of sirup is delivered to the glass. hen the piston moves upwardly, after having delivered a quantity of sirup, the suction producedby itsupward movement will return the sirup from the nozzle and pipe to the cylinder and in this way the interior of the nozzle is kept free from liquid when the pump is not in use.

The sirup employed contains a large amount of sugar and when the sirup that remains on the inner surface of the nozzle comes in contact with the air, the liquid evaporates and leaves a layer of crystallized sugar within the nozzle. As the pump is used intermittently and a large number of times every day,,the accumulation of crystallized sugar increases very rapidly with the result that in one or two days, the nozzle gets quite well filled up with crystallized sugar and has to be cleaned. As above pointed out, the usual way of cleaning the crystallized sugar from the nozzles is to employ a knife blade by means of which the sugar is romoved by scraping. Owing to the fact that the metal of which the nozzle is constructed is very soft. being invariably made of-blocked tin, the metal is cut away to some extent every time the nozzle is cleaned and the outer end of the nozzle very quickly obtains acurved surface instead of terminating in a sharp edge as shown in the drawings. This curved surface causes drops of' sirup to adhere and there run down along the under'surface of the nozzle and onto the top of the cover 4, thereby giving the parts a soiledv appearance.

In order to make it possible to clean the nozzle without resorting to the use of a sharp instrument, I have constructed it of two parts, the part 13 being removable, and therefore, whenever this becomes clogged due to accumulations of crystallized sugar, it can be removed and placed in. hot water which will dissolve the sugar and the nozzle can therefore be cleaned without also being damaged.

It often happens that the nozzle becomes so badly stopped up that it has to be cleaned innned'iately and when this must be done at a time where the attendant is busy, it causes consideral' l'e delay and inconvenience, and it is therefore evident that for the most satisfactory results, a nozzle should be so constructed that the exchange can be made very quickly. In Fig. 2 I have shown the part 12 of the nozzle provided with a tapered end 16. This taper must be very gradual and I have adopted what is known as the Morse taper, such as is employed in drill presses as this taper has been found by experience to give a firm connection between two parts. The part 13 of the nozzle has its inner surface tapered as indicated at 17 so as to conform to the taper of the part 16 and when the part 13 is put in place it will be held very securely but canreadily be removed by the application of the necessary force. when parts 12and 13 are connected, as shown in Fig. 2, that the removal of part 13will require only an instant of time and that, a new nozzle portion can be very quickly put in place. By having the surfaces tapered,,they can readily be cleaned so that a good fit will be assured and so that the crystallization of the sirup will not make them stick together.

The removable part has been provided with a thickened wall 19 where it connects with the stationary part, this is for the purpose of resisting thestrains which wouldotherwise stretch the material. Since the parts are made of block tin, they are very soft and unless they are quite massive at the point where connection is made, they are likely'to stretch.

From the above description it will be seen that by thesimple expedient of making the nozzle in two parts, and of so connecting the parts that they can be readily separatedv and connected, I have greatly improved the ordinary flavoring sirup pump so that the nozzle can be kept clean at all times so as to insure a satisfactory operation.

Particular attention is called to the form of connection shown in Fig. 2 as this is believed to be of particular value in a device of this type where it is necessary to make the desired change quickly and where the parts must be kept scrupulously clean. By the use of the Morse taper joint, the parts will be held very rigidly in assembled relation and will permit the parts to be separated with the least possible loss of time.

Having described the invention what is claimed as new is:

1. In a sirup dispensing pump having a cylinder, a piston operatively associated with the cylinder and a discharge pipe having one end connected with the interior of the cylinder, a two part nozzle secured to the free end of the delivery pipe, that portion of the nozzle that is connected directly with the delivery pipe whose outer surface near its end is smooth and tapered and the other part of the nozzle having a smooth tapered opening adapted to receive the tapered end of the other part of the nozzle, the part having the tapered opening having its walls increased in It is evident that thickness so that it will resist the strains to which it is subjected.

2. In a pump for delivering flavoring sirup in measured quantities, a nozzle formed from tWo separate parts, one of which has its end provided With a smooth tapered outer surface and the other of which has a smooth tapered opening adapted to receive the tapered end of the other part, the part having the tapered opening having its Walls of increased thick ness so that it will resist the strains to which it is subjected.

In testimony whereof I aflix my signature.

CHARLES L. THOMPSON.