WO2001035060A1 - Procede et appareil permettant de distributer rapidement des boissons - Google Patents

Procede et appareil permettant de distributer rapidement des boissons Download PDF

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Publication number
WO2001035060A1
WO2001035060A1 PCT/US2000/030966 US0030966W WO0135060A1 WO 2001035060 A1 WO2001035060 A1 WO 2001035060A1 US 0030966 W US0030966 W US 0030966W WO 0135060 A1 WO0135060 A1 WO 0135060A1
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WO
WIPO (PCT)
Prior art keywords
beverage
nozzle
flow
pressure
control valve
Prior art date
Application number
PCT/US2000/030966
Other languages
English (en)
Inventor
Iver Phallen
Douglas Vogt
Robert Comfort
Richard Jezuit, Jr.
David Messing
Scott Mcilhagga
David Carroll
Original Assignee
Niagara Pump Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Niagara Pump Corporation filed Critical Niagara Pump Corporation
Priority to US10/129,771 priority Critical patent/US6669051B1/en
Priority to AU19169/01A priority patent/AU1916901A/en
Publication of WO2001035060A1 publication Critical patent/WO2001035060A1/fr

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Classifications

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

Definitions

  • the present invention relates generally to a unique and novel method and apparatus for the high speed dispensing of all beverages, and particularly carbonated beverages. More particularly, the major elements of the apparatus include tubing connected at one end to a beverage supply in the form of a pressurized container such as a beer keg (or pumped flow source of liquid beverage) and at the other end to a positive bottom shut-off filling nozzle, a main flow control valve coupled to the tubing, a pressure control valve downstream of the main flow control valve and associated with the filling nozzle via a nozzle pressure control port fluid line, and requisite electronic controller and actuators to establish a dispenser operating sequence.
  • a heat exchanger may be disposed upstream of the positive bottom shut-off filling nozzle.
  • a first limitation of known types is the control of foaming within the fluid flow pathway as a result of the rate of flow and associated pressure changes within a carbonated beverage or beer dispensing apparatus. It is well understood that the flow rate and pressure directly correlate and that drops in pressure beyond a defined magnitude or rate cause dissolved gases (typically carbon dioxide) in a sparkling beverage to leave solution and enter gas phase. This physical phenomenon is variously referred to in the beverage domain as foaming, blooming, breakout, out gassing, or foam out.
  • a second limitation of known systems is the control of foaming as a result of the physical interaction of the beer or carbonated beverage with the vessel into which it is dispensed.
  • the degree of foaming that occurs during the pouring of a draft beer increases with increasing flow rates into the cup, glass, or pitcher, or any other vessel.
  • the excessive foaming that may occur as a draft beer is flowed into a drinking vessel is increased as a function of the turbulence and trauma directly associated with flow rate and foam formation is further increased by the entrainment of air into the beer as a function of such flow induced agitation.
  • This foam event associated with high flow rates into the serving vessel is variously referred to as foaming, frothing or fobbing.
  • foam associated dispensing problems the general concept that foam makes more foam is valid for understanding such fluids behavior.
  • Vetrano (US 2,450,315) teaches a beer faucet with a tubular portion with a bottom plug having a conical valve seat, an operating rod with guide spiders within the tubular portion and a ball valve shut-off fitted to the rod thus providing a bottom shut-off filling nozzle. Filling with the nozzle at the bottom of the glass is shown and a first gentle and second fast flow rate are provided for, but operation is manual and speed of fill, amount of foam and amount of pour are dependent upon the technique and skill of the bartender. Vetrano is silent regarding any other aspects, methods or apparatus associated with the dispensing apparatus.
  • Rawhng discloses three embodiments of a beverage dispenser valve system. Each embodiment provides for manual dispensing without portion control. Each device does provide for variable flow rate control based on a variable flow area arrangement. Also provided is a gas trap designed to collect gas bubbles at the point of dispense and manually introduce them as desired mto the beverage being served in order to cause the formation or addition of a foam head or fob. In one version a sealed dome is fitted at the filling tap for the purpose of trapping or accumulating gas bubbles emerging from the beverage, thus to reduce frothing or foaming of the beverage. The dome is transparent and thus the bartender can determine when it is full and manually purge it through the filling tap as desired. Rawling does not disclose any bottom or subsurface filling structure or method.
  • James discloses a bottom shut-off filling nozzle-valve for the manual dispensing of beverages.
  • the device is particularly intended to reduce the time taken to dispense a carbonated beverage such as a lager.
  • the device consists of a long spout with a bottom sealing valve element, designed to be placed at the bottom of the vessel into which the beverage is dispensed and to remain below the level of the beverage as it is dispensed.
  • the spout has an external centering structure at its tip to keep the valve generally coaxial with the spout.
  • James teaches a higher flow rate of dispense without excessive foam formation by reducing the velocity of flow into the vessel with vertical flow in the nozzle being gradually altered to horizontal flow into the cup, the reduced velocity causing less agitation and thus less liberation of gas. James does not disclose variable flow rate capability and the filling valve sees the pressure applied to or by the beverage at all times.
  • Nelson (5,603,363) teaches a carbonated beverage dispenser designed for rapid dispensing on a defined dose basis consisting of an elevated and liquid level controlled tank holding beverage at atmospheric pressure such that timed flow from the tank into a vessel defines a dose.
  • Flow from the tank is through a long nozzle with a rod operated conical bottom shut-off designed for bottom-up subsurface filling of a vessel.
  • the tank is chilled to maintain the beverage at a desired temperature.
  • the nozzle actuator is controlled electronically to define a desired dose size.
  • the system is equipped with a clean-in-place sanitizing apparatus.
  • Nelson does not teach method or apparatus to alter dispensing flow rate, the nature of reservoir replenishment valve, nature of the control computer, ability to prevent loss of carbonation or sparkle in the beverage held at atmospheric pressure for extended periods, means to alter or define or calibrate the desired amount of foam associated with a particular beverage, actuation speeds or motion characteristics of the filling nozzle, or means and method to assure that the reservoir beverage supply flow rate equals or exceeds the takeaway rate as a means of assuring continuous dispenser operating capability without depletion of available beverage in the reservoir.
  • a watchdog timer for eliminating foam or gas in the fluid flow pathway of the dispenser as it accumulates or generates over an electronically definable period of dispenser inactivity.
  • the optimal operating parameters for a particular specific beverage including flow rate, operating pressure, pressure control intervals and sequences, dose time, dispensing temperature, filling nozzle motions and speeds, pnming flow time, and flow profiling data dunng dispensing can be grouped as a machine setup or recipe and entered into the machine electronic controller on a non-volatile basis such that it may be recalled m a display at any time among many other recipes and utilized to electronically configure the machine for operation as desired.
  • nozzle open encoding providing a guarantee of minimal delay for beverage flow to be initiated thus minimizing dispensing time and eliminating gravity mediated beverage fallout from the nozzle and consequent air entry into the nozzle thus further minimizing beverage foaming; nozzle open encoding providing a safety assurance that high speed flow of beverage cannot ensue from a partially open nozzle, thus protecting the dispenser operator; nozzle open encoding providing an empincally demonstrable improvement in filling dose set point accuracy and stability.
  • the electronic controller can optionally be linked in a network array such that the device can be addressed from a remote mode for data ret ⁇ eval; so that the machine can be remotely setup on a selected beverage; so that the machine can provide status polling; and so that the machine can be accessed for remote diagnosis of fault conditions.
  • a start fill delay time may be entered mto the dispensing sequence after the filling nozzle has been read as open by the nozzle open sensor; the start fill delay allowing further control over the amount of foam created in the vessel being filled.
  • FIG. 1 is an illustration of a first embodiment of the invention, showing the system without a heat exchanger.
  • FIG. 2 is an exploded view of a nozzle assembly shown in FIG. 1.
  • FIG. 3 is a view similar to FIG. 2, but showing the parts in their normal operative position when a beverage is not being dispensed.
  • FIG. 4 is an enlarged view of the lower portion of the nozzle assembly showing a conventional actuator tip m a closed position.
  • FIG. 5 is an enlarged view of a portion of the structure shown in FIG. 2, the centenng spider not being shown in this view
  • FIG. 6 is a view ot the electronic and pneumatic controls which may be used for the operation of the system shown in the various figures.
  • FIG. 7 is a flow chart illustrating the operation of the system of this invention.
  • FIG. 8 is a view similar to FIG 1 but shows another preferred embodiment of this invention wherein a heat exchanger is disposed between the bulk supply source container of the beverage to be dispensed, for example a beer keg, and the filling nozzle assembly.
  • a heat exchanger is disposed between the bulk supply source container of the beverage to be dispensed, for example a beer keg, and the filling nozzle assembly.
  • FIG. 8A is a view similar to FIG. 8 but additionally showing a pressure sensor.
  • FIG. 9 is a view similar to FIG. 8 but showing a flow control valve (or volume controller) disposed between the beverage container and the main flow pinch valve.
  • a flow control valve or volume controller
  • FIG. 10 is an enlarged view of one version of the flow control valve shown in FIG. 9.
  • FIG. 11 is a section taken generally along the line 11-11 in FIG. 10.
  • FIG. 12 is an alternate design of a flow control valve.
  • FIG. 12A is a section taken generally along the line 12A-12A in FIG. 12.
  • FIG. 13 is a further alternative design of a flow control valve.
  • FIG. 14 is a view similar to FIG. 9 but showmg the volume controller or flow control valve located between the heat exchanger and the filling nozzle assembly.
  • FIG. 15 is a view similar to FIG. 9 but showmg the filling nozzle assembly and pressure control valve mounted upon a support which is moveable vertically so that the nozzle can be moved down into a beverage cup and upwardly out of the beverage cup as it is filled.
  • FIG. 16 is a partial illustration of the dispensing system of this invention wherein a digital pressure control unit is associated with the source of gas to control the pressure within the keg.
  • FIG. 17 is a partial illustration of a system wherein the flow rate is controlled by a positive displacement pump which is located between the beer keg and the main flow control valve.
  • FIGS. 18, 19, and 20 show vanations of the nozzle tube, FIG. 18 showing the inlet tube at nght angles to the nozzle tube with the bottom face of the displacement plug at a diffe ⁇ ng angle than that shown in FIG. 2, FIG. 19 showing the inlet port at an angle to the nozzle tube, and FIG. 20 showing a curve inlet port
  • FIGS. 21 to 23A are illustrations of a nozzle tube provided with means to reduce the volume of the tube, FIGS. 21 and 22 having the volume reducer attached to the actuator rod, and FIGS. 23 and 23A showing the volume reducer being supported by the nozzle tube.
  • FIGS. 24 and 25 are further illustrations of a nozzle assembly having a reduced diameter, wherein the tip is flared to reduce agitation of the fluid being discharged, and wherein the tube is provided with insulation; FIG. 24 showing the disposition of the parts when the nozzle assembly is closed, and FIG. 25 showing the disposition of the parts when the nozzle assembly is open.
  • FIG. 26 shows a vanation ol the purge tube design with the purge beverage and gas being discharged into the operator rod for direct discharge into a beverage vessel.
  • FIG. 27 shows apparatus for retarding the rate of growth of bactena on the external surface ot the nozzle tube in the form ot an ozone generator.
  • FIGS. 28-30 show an inward opening beverage filling nozzle, FIG. 28 showing the nozzle in a closed position, FIG. 29 showing it in an open position, and FIG. 30 being an exploded view.
  • FIG. 31 disclosed an apparatus wherein gas pressure above the rack pressure is employed to inhibit gas and bubble formation in the filling nozzle and thus prevent or inhibit foaming when beverage flow under rack pressure into the serving cup or glass.
  • FIG. 32 shows a the application of a volume controller to the pressure control line.
  • the high speed dispensing of beverages, especially carbonated and sparkling beverages and especially of beer, is fraught with problems and difficulties. Of particular note are the problems of controlling foaming at high flow rates and of maintaining beverage quality and character in a high speed dispensing system.
  • the present mvention is uniquely capable of high speed dispensing ot carbonated beverages, especially beer.
  • the notion of high dispensing speed has two components, the absolute dispense time and the machme cycle time.
  • Absolute dispense time is defined as the elapsed time from the start of a dispense cycle to the end of a dispense cycle.
  • the machme cycle time is defined as the minimum possible time the machine functions can accommodate between dispense cycles.
  • the dispenser is uniquely capable of producing a 20 ounce (600 mL) dose of beer in an absolute dose time of 2.5 seconds or less, and typically well less than 2.0 seconds.
  • the actual duration of beer flow into the cup is typically about 1.5 seconds.
  • the dispenser of the present invention also manifests a very fast cycle time.
  • the system is capable of resuming a dispense cycle in no more than 0.25 seconds and, in the worst case, in 1 second.
  • This is an important and novel feature in that in practical terms the cycle time is constrained in the design herein disclosed only by the human element ot operation, which requires the placement and removal of drink cups under the filling nozzle.
  • the minimal cycle time of the dispenser design herein presented is a direct consequence of its hydraulic design where there is no intermediate reservoir requiring beverage supply or re-supply maintenance and thus beverage is always available in real time for dispense into the serving cup.
  • the beverage dispenser machine detailed here is capable of producing one complete 20 ounce serving cycle as fast as every 2.25 seconds. At this speed, the machine is unconstrained in speed of function by any beverage flow limitations through the fluid flow pathway of the machine save for the availability of beverage to the machine from a bulk supply source.
  • the beverage dispenser of the present invention can dispense over twenty-six beer pours per minute of 20 ounces each, while conventional beer dispensers can typically dispense three to four pours per minute of the same serving size.
  • the high speed beverage dispenser herein detailed and disclosed offers a speed increase of over six times compared to known conventional designs.
  • the present invention consists of a solution to the high speed dispensing problem in which beverage quality and character are maintained through the use of a pressu ⁇ zed hydraulic system.
  • hydraulic it is meant that the fluid flow pathway of the dispenser is completely filled with the beverage to be dispensed.
  • the foaming problem associated with high speed dispensing is solved by active electronic control, manipulation and sequencing of beverage flows and pressures withm the system and careful control of beverage flow out of the filling nozzle and into a receiving vessel such as a cup C.
  • the present invention consists ot numerous preferred embodiments including:
  • a basic dispenser version consisting of a fluid line connecting a source of beverage to a main flow control valve, a fluid line connecting the main flow control valve to a positive bottom shut-off filling nozzle, a pressure control valve controlling flow through a flow pathway generally connected to the upper portion of the filling nozzle, actuators for manipulating the three valve elements, a tngger or start sensor associated with the nozzle tip for initiating dispensing, and an electronic controller providing control of the apparatus.
  • a second version of the dispenser apparatus in which a heat exchanger is coupled to the filling nozzle for the purpose of controlling and maintaining the temperature of the beverage being dispensed.
  • the heat exchanger may be close coupled to the filling nozzle in which case the main flow control valve is interposed between the beverage supply and the heat exchanger, or alternatively the heat exchanger may be more remotely located from the filling nozzle such that the main flow control valve is interposed between the heat exchanger and the filling nozzle.
  • a third version of the dispenser apparatus in which a suitable flow rate control device, typically a long axis non-invasive progressively rest ⁇ ctive flow control or a progressively less rest ⁇ ctive flow control is inserted into the fluid flow pathway between the beverage source and the filling nozzle, the flow control device being locatable va ⁇ ously relative to the heat exchanger and the main flow control valve.
  • a suitable flow rate control device typically a long axis non-invasive progressively rest ⁇ ctive flow control or a progressively less rest ⁇ ctive flow control
  • a fourth version of the dispenser apparatus wherein flow rate control ot the beverage through the fluid flow pathway of the apparatus is substantially defined by a digital pressure control device, the device being electronically controlled and the desired flow rate determining pressure being applied to the beverage source and defined and established by the dispenser electronic controller.
  • a fifth version of the dispenser apparatus wherein flow rate control of the beverage through the fluid flow pathway of the apparatus is substantially defined by the use of a rotary positive displacement pump or linear penstaltic pump interposed between the beverage supply source and the main flow control valve; the pump type being widely variable and the pump being especially useful in establishing adequate flow rates for high speed dispensing of beverages where the beverage dispenser apparatus is substantially separated from the beverage source.
  • the va ⁇ ous components ot the first or second prefe ⁇ ed embodiments operate together to provide high speed beverage dispensing.
  • Vanous embodiments of the high speed beverage dispensmg apparatus are shown in the vanous figures. In these figures, common reference numerals are used for common parts.
  • the bulk supply container is a beer keg 1, there being a beer line 2 extending from the keg tap 19 through a main flow pinch valve 3 to a side feed entry or inlet port 10.1 of a filling nozzle or nozzle fill tube 10.
  • the valve 3 is supported on a bracket 4 which may be secured to the port 10.1 or to heat exchanger 5 (FIG. 8).
  • a small flow tube 10.2 (FIG. 2) to which is connected a pressure control line 6.
  • the valves 3 and 7 are pneumatically operated valves and to this end they are connected to air lines 9 and 8, respectively.
  • the other end of the air line 8 is connected to pressure control solenoid valve V, which is in turn coupled to electronic controller EC (FIG. 6) and more specifically to a pressure control regulator R,.
  • the other end of air line 9 is connected to mam flow solenoid control valve V 2 , which is in turn coupled to a mam flow control regulator R 2 .
  • a hollow operating rod 39 having a piston (not shown) on an upper end portion, the piston being mounted in a nozzle actuation air cylinder 16.
  • Air lines 12 and 13 extend between the air cylinder 16 and a filling nozzle solenoid valve V 3 which is m turn coupled to regulator R 3 .
  • the rod can be moved up or down or be held stationary. Its position can be determined by a nozzle position encoder reed switch 17 which sends an elect ⁇ cal position signal to the electronic controller EC.
  • the bottom of the tube 10 is sealed by a nozzle plug.
  • the nozzle plug consists of an actuator tip 22 and an actuator tip O- ⁇ ng 21 (FIG.
  • a centenng spider 23 (FIG. 2) insures that the nozzle plug 21, 22 will properly seat when the plug is raised to its closed position, and will remain centered when it is lowered to insure even dist ⁇ bution of the beverage being dispensed.
  • the sealing tip of the filling nozzle (inward or outward) can be fitted with a u tized elastome ⁇ c membrane with an external elastome ⁇ c operator block or button, the deflectable rubber assembly being fitted and glued to the nozzle plug.
  • This device is for the purpose of starting the dispenser when the inside bottom of a serving vessel is pressed up against the button.
  • the specific mechanism of actuation acted upon by the deflectable rubber button 20 shown in FIG. 5 is novel. It consists of a plastic or glass fiber of the type used in fiber optic devices, and may be a fiber optic fiber bundle 14 of several fibers within a sheath. At its lower end it is secured in place by epoxy filler 29. The rubber button or fiber actuator boot is secured in place by RTV sihcone sealant 28.
  • the fiber runs up through the hollow operator rod 39 of the nozzle and emerges at the top of the nozzle to be connected to an optical amplifier 15 which converts the optical signal transmitted through the fiber into an electronic grade output.
  • modulated infrared light is transmitted from the amplifier down the fiber.
  • a clamp block 26 is mounted on the upper end of the rod 39.
  • a nozzle bndge 11 (FIG. 2) is secured at its upper end to an upper flange 10.3 on fill tube 10 by a t ⁇ -clamp fitting 27.
  • Fitted to the pressure control port on the upper portion of the filling nozzle and communicating to it is a small flow tube 10.1 (FIG. 2).
  • This tube is connected to a small diameter flexible tube 6 which passes through a valve 7, preferably a pinch valve, which may be smaller but otherwise similar in detail to the main flow valve 3.
  • This second pinch valve is termed the pressure control valve.
  • This valve may also be encoded so that its open or closed position or flow status can be electronically detected by the dispenser control electronics, shown at EC in FIG. 6.
  • the main flow control valve and the pressure control valve can be of many suitable and known forms but are preferably dual anvil fast-acting pinch valves, typically actuated by pneumatic cylinders.
  • the particular form of pinch valve is unique and novel and is fully disclosed in WO 98/31935.
  • This form ot pinch valve is particularly suited on several counts tor on-otf valv g service of carbonated beverages in the present invention.
  • First, it provides for a dual floating anvil geometry which provides for essentially symmetncal compression of the liquid flow tube and thus a symmet ⁇ cally shaped flow aperture through the valve.
  • the means ot valve actuation is preferentially by pneumatic cylinder.
  • pneumatic cylinder As has been detailed in regard to the filling nozzle actuator, all known alternative conventional forms of actuation are possible and practical for use in the present beverage dispenser invention.
  • the system is pnmed or packed with a beverage, for example draft beer, by applying C0 2 or other gas pressure to the beverage source through tube 1A and simultaneously opening the mam flow control valve 3 and the pressure control valve 7.
  • a beverage for example draft beer
  • C0 2 or other gas pressure to the beverage source through tube 1A and simultaneously opening the mam flow control valve 3 and the pressure control valve 7.
  • beverage flows from the source 1 through the connecting line 2 and heat exchanger 5 to the nozzle 10.
  • Gas in the nozzle tube or ba ⁇ el is displaced and exits via the pressure control valve line 6, as does the foam and mixed gas-liquid phase flow from the priming process.
  • the filling nozzle is in a vertical o ⁇ entation and is vented to atmosphere by the pressure control valve 7 dunng pnming, the nozzle quickly and preferentially fills with the liquid beverage with any trapped gas in the nozzle volume being readily and preferentially displaced upward and out of the pressure control valve lme.
  • this arrangement is particularly efficient, quick and effective m pnming the system with liquid beverage and purging the system of gas.
  • the amount of beverage lost to pnming is particularly small in volume, for example typically representing less than one part in two hundred of the volume of a common beer keg.
  • the pressure control valve 7 is closed, but the mam flow control valve 3 remains open. This completes the pnming of the system and places the beverage throughout the dispenser fluid flow pathway at the pressure applied to the beverage supply, generally termed the rack pressure.
  • the rack pressure generally termed the pressure applied to the beverage supply.
  • gas ranging from 8 to 30 psi is generally applied to beer kegs.
  • a beverage dispense cycle is initiated by a start input signal to the electronic controller (FIG. 6) which can be by a wide va ⁇ ety of devices but most typically from a nozzle tip actuator 20 detecting the presence of a vessel such as a glass, cup, or pitcher to be filled.
  • the electronic controller FIG. 6
  • the electronic controls provided with the dispenser ot the present invention are integral to its operation and function, and are to a large extent incorporate on a pnnted circuit board indicated at EC in FIG. 6.
  • the controls generally consist of a logic and input/output engine which can be a microcontroller and associated hardware or a programmable logic controller PLC, or a PC or the like.
  • the controls also include an operator interface OI, also termed a man-machine-interface (MMI) which generally consists of an input/output capability such as a membrane keypad KP and a display, such as a multi-line LCD display.
  • MMI man-machine-interface
  • the design of the controls for the present dispenser invention are unique in providing extensive grouped parameters of machine setup, termed recipe setup, as well as an extensive suite of diagnostic parameters and capabilities. The design also accommodates remote access and control and status polling. A recipe can be created tor each beverage and stored in controller memory for use as required.
  • the numerous and particular functions ot the electronic controller associated with the dispenser herein disclosed are fully detailed throughout the specification in association with discussion of the specific methods and apparatus of the invention.
  • the operating parameters controlled include flow rate, flow controller function and settings, operating pressures, flow rate profiling, pressure control timing settings, valve actuations, pressure control sequences, dose time and volume, operating sequence and timing, filling nozzle motions, filling nozzle speeds, flow and control valves positioning and status, pnming flows and times, automatic bottom-up nozzle filling motions and speeds, control of foam definmg methods and sequences, clean-in-place (CIP) machine sequencing and operation, integration and control of CIP operating hardware such as cleaning pumps, and watchdog timer and supervisory functions and actuations.
  • CIP clean-in-place
  • the numerous diagnostic functions earned out and monitored by the electronic controller include monitor of beverage supply status, pneumatics, gas pressure, failure of filling nozzle or flow control valves to open or close properly, high or low beverage pressure, high or low AC mams voltage, and battery power status in portable versions of the dispenser. Audible, visual and data alarms (not shown) are provided for annunciation of out of specification conditions.
  • the electronic controller also annunciates required CIP intervals based either upon number of dispense cycles or elapsed operating time, and proper mamtenance intervals and maintenance items based upon number of dispense cycles or elapsed operating time.
  • the electronic controller can also be linked into a network a ⁇ ay with other beverage dispensers, or to a remote control node. This linkage is earned out usmg conventional data integration hardware and software protocols.
  • the device can be remotely set up and configured by selecting and ente ⁇ ng any desired beverage operating recipe in the cu ⁇ ent machine operating parameters, and the machine can be status polled for operating status and condition, including fault conditions.
  • the controller also has a self-teach capability with regard to some operating parameters as detailed elsewhere in the specification.
  • the electronic controller upon receipt of a start input signal, first causes the main flow control valve 3 to close, thus isolating the beverage source from the system beyond the valve. After the main flow control valve is closed the pressure control valve 7 is opened b ⁇ efly and then closed.
  • the open interval is electronically defined and can be va ⁇ ed as desired, the varying time having the direct effect of allowing determination of the amount of foam desired in or on top of the drink to be dispensed.
  • the principles and mechanisms for this control will be extensively discussed in a later section of this specification.
  • the opening and closing of the pressure control valve also has the effect of reducing the pressure inside of the nozzle and communicating structure to a level below the rack value.
  • the pressure level can be defined by the openmg penod or duration of the pressure control valve. Most typically, the pressure is lowered to a level at or near atmosphere. However, this is electronically controllable and vanable as desired, the varymg open time of the pressure control valve having the direct effect of allowing determination of the amount of foam desired in or on top of the drink to be dispensed. A more complete discussion of this foam defining methodology will be found further on in this specification.
  • the filling nozzle is opened.
  • This opening is preferably pneumatically defined and controlled in such a way as to assure that the downward motion of the nozzle plug 21 , 22 is relatively gentle
  • a sensor 17 on the nozzle actuator cntically detects the completion of nozzle opening, at which time the main flow control valve is opened.
  • the sensor may be a nozzle encoding reed switch. It is important to understand that by first lowenng the pressure of the beverage in the nozzle to a level at or near atmospheric pressure, or to a desired level below the rack pressure, the filling nozzle can be opened with little or no pressure mediated flow occurring simultaneously with opening.
  • the filling nozzle is closed.
  • the closing motion is unique and novel and critically consists of closing the nozzle at a fast rate of motion. This is important in that as the nozzle closes its flow onfice diminishes and the flow ot beverage therefore accelerates in velocity. This increase in velocity can result in turbulence within the volume of dispensed beverage and the turbulence can induce the formation of substantial amounts of foam. This phenomenon is largely avoided or reduced to an absolute minimum by virtue ot the fast nozzle closure.
  • the closure of the nozzle completes a dispensing event and the main flow valve remains open to insure that the beverage in the system remains at rack pressure and is thus preserved in character and quality relative to preventing substantial out gassing or foaming of the beverage within the dispenser fluid flow pathway.
  • va ⁇ ant of the basic operating sequence descnbed it is possible, at the end of the dose defining flow time to stop beverage now by first closing the main flow control valve, followed immediately thereafter by closure ot the filling nozzle.
  • this operating valve sequence it is essential that the main flow control valve be reopened after the filling nozzle has completely closed so that the entire dispenser fluid flow pathway is re-established at the rack or system operating pressure
  • a watchdog timer is started in the dispenser's electronic controller.
  • This timer may also be alternately termed a quality timer, an outgas timer, a re-pnme timer, or a purge timer.
  • the purpose of this timer is to measure the duration of time between successive dispenser events. It will be understood by one knowledgeable in the art that in a closed and beverage filled dispenser fluid flow pathway at rack pressure, some of the carbon dioxide gas dissolved in the liquid will come out of solution over time. This process is dependent upon numerous physical va ⁇ ables but is well known in the art. Thus, over time, gas pockets or bubble trains or groupings can form on the inner surfaces of the fluid flow pathway. As these bubbles merge and combine, they eventually migrate upward to the top of the containment structure which, in the present embodiment, is the top of the filling nozzle. Thus, over time, an undefined gas or mixed phase pocket can form.
  • novel watchdog timer in this instance is to initiate a short re-p ⁇ me sequence m the dispenser if sufficient time has passed to allow an unwanted or undefined gas pocket to form at the top of the nozzle. This restores the system to a known, fully pnmed condition thus assunng tight repeatability of ail dispensing functions.
  • the watchdog timer is reset and begins a new watchdog penod at the end of the dispensing cycle.
  • the dosing event proceeds, and the mam flow control valve is closed, the pressure relief valve is closed, the pressure relief valve is cycled, the filling nozzle is opened and a defined dose of beverage is dispensed, all in a manner identical to that previously descnbed. Additional components will be discussed below.
  • a source of beverage in container or keg 1 is connected to the flexible tube 2 connecting to the main flow control valve 3.
  • the main flow control valve is most preferably and typically a dual anvil fast-acting pinch valve, actuated pneumatically. This valve type will be extensively discussed further on in this specification.
  • the main flow control valve may be encoded so that its open or closed position or flow status can be electronically detected by the dispenser control electronics.
  • the flexible line continues through the valve and is coupled to a heat exchanger 5 using a smooth walled sanitary connector generally known as a t ⁇ -clamp fitting.
  • the valve 3 is supported on the heat exchanger 5 by a mounting bracket 4.
  • the beverage emerges from the heat exchanger, typically through a tn-clamp fitting with a diameter as large as practical to limit absolute flow velocity in the conduit which connects the heat exchanger to the positive bottom shut-off beverage filling nozzle 10.
  • the filling nozzle is coupled to the heat exchanger using a t ⁇ -clamp connection.
  • the filling nozzles utilized In the embodiments of the beverage dispenser invention herein disclosed have several unique and novel features.
  • va ⁇ ed types and geomet ⁇ es of active valved filling nozzles can be utilized, inward and outward opening bottom shut-off filling nozzles are particularly effective in the dispenser invention. It will be understood that filling nozzles of these general types are well known and long utilized in the commercial art in association with liquid filling machines utilized in manufactunng and production settings to package liquids into containers of every kind.
  • a novel feature of the nozzles disclosed herein concerns the small flow tube 10.1 fitted to the upper portion of the nozzle and communicating with the lumen of the nozzle.
  • This tube is termed the pressure control port and may be alternately termed the blow-off port, the purge port, the foam control port or the p ⁇ me port.
  • the important function of this novel filling nozzle structure is extensively detailed further on in this specification in conjunction with methods of beverage foam control possible with this invention.
  • a second novel feature of the nozzles disclosed herein is the use of a beveled or angled displacement plug 24, as shown m of FIG. 2 and FIG. 21, generally at the top of the filling nozzle tube. The displacement plug elimmates the void or space above the side feed entry port of the nozzle thus largely eliminating a gas trap area.
  • the angle of the bottom face 24.1 of the displacement plug 24 is novel and important in that it provides for a more gradual deflection and turning of the flowing beverage as it enters the nozzle tube from the side port. This reduces flow pressure changes and kinetic flow trauma which helps to prevent unwanted foaming of the carbonated beverage.
  • FIG. 2 the bottom face 24.1 is shown at a slight angle, whereas in FIG. 18 it is at a greater angle.
  • FIGS. 19-20 show other novel geomet ⁇ es of an inlet tube 10.1 for assunng gentle flow through the nozzle tube 10.
  • the side feed entry pot 10.1 is at a 45° angle to the inlet tube 10
  • the inlet port 10.1 is curved.
  • FIG. 19 the side feed entry pot 10.1 is at a 45° angle to the inlet tube 10
  • FIG. 20 the inlet port 10.1 is curved.
  • the annular groove 24.2 novelty cut circumterentially in the displacement block coincides with the pressure control port 10.2 when the plug is installed in the nozzle tube, thus aiding flow ot gas and foam around the plug and out through the port.
  • the passage hole 24.3 from the annular groove to the operator rod hole (no number) piercing the plug centrally from top to bottom further promotes ease of movement of gas and foam toward the pressure control port.
  • the nozzle is novelly encoded such that its full open or flow position or status can be electronically detected.
  • the encoding can also define initial opening of the nozzle.
  • the filling nozzles preferably utilized in the present invention are most typically actuated pneumatically. This is because of the inherent availability of pressu ⁇ zed gas in most carbonated beverage installations and by virtue of the ruggedness and simplicity and low cost of pneumatics. It is also possible to achieve reliable and reproducible motion rate control using precision o ⁇ fices or servopneumatic controls and techniques. It is also provided herein for other actuation methods including use of all types of rotary motors, use of solenoid operators, use of voice coil operators and use of linear motors.
  • a self-centenng displacement tube 62 is provided which is uniquely designed to drop over the operator rod of the nozzle, displacing a significant volume of the nozzle lumen.
  • the tube may include an integral set of cente ⁇ ng fins 62.1 , or operate with a separate cente ⁇ ng spider (not shown).
  • FIGS. 23 and 23A a novel umtized displacement sleeve 63 is fitted to the nozzle tube from the top, integrating the displacement function and the flow contou ⁇ ng requirement of plug 24.
  • the u tized displacement sleeve includes, in addition to the displacement portion, a curved face 63.1, an annular groove 63.2, and a passage hole 63.3 which function in the same manner as the conesponding parts of the displacement plug 24.
  • the large square area of flow at the nozzle tip is not compromised or reduced.
  • the fiber optic fiber bundle is not shown.
  • FIGS. 24 and 25 Still another unique and novel feature of the filling nozzles of the present invention is shown in FIGS. 24 and 25.
  • the nozzle pictured in these figures has a main flow tube 10a which is sheathed or wrapped in thermal insulation 64.
  • This design substantially reduces the rate of warming of the beer held in the nozzle for extended pe ⁇ ods.
  • the insulation can be of many forms and can be bonded and sealed to the nozzle for sanitary service such that it can be immersed in the beverage container being filled.
  • An external stainless steel sheath (not shown) covenng the insulation can also be welded to the bottom of the fill tube thus providing an immersible design.
  • lumen volume is reduced by the use of a reduced internal diameter main flow tube 10a, with a bell 10a.4 or flair geometry at the nozzle tip to again establish the large annular flow area which advantageously allows low velocity beverage flow into the serving vessel or cup. It will be understood that reducing the volume of beer in the nozzle that can warm over time and/or reducing the rate of warming allows a drink dispensed after a standby period to be lower in temperature than would otherwise be the case.
  • FIG. 26 Another embodiment of the beverage dispenser of the present invention is shown In FIG. 26.
  • This filling nozzle design allows the small quantity of foam onginating from the upper portion of the nozzle p ⁇ or to a fill as a consequence of operating the pressure control valve to be connected via a flexible tube 6 to the top of the nozzle operator rod 39.
  • the operator rod m this embodiment is hollow and communicates all the way down to and through the nozzle tip. This design allows the small discharge of beverage to enter the serving container rather than be discharged from the pressure control valve flow tube 6, thus further reducing beverage waste and loss.
  • the pressure control valve 7 as pictured in Figure 8 may be used to control and define the desired amount of foam in a dispensed dnnk.
  • the pressure control valve may also be termed the blow-off valve, the purge valve, the foam control valve, or the pnme valve, and it fulfills all of these functions.
  • the filling nozzle is first isolated from the beverage source by closure of the main flow control valve 3.
  • the pressure control valve is then opened for a precise and defined penod.
  • This opening penod is electronically defined by the controller associated with the dispenser, typically as a controller timer function.
  • the opening time for a particular beverage type or brand is defined as one of numerous dispenser parameter vanables that define drink dispense volume and dnnk character or presentation.
  • the pressure control valve 7 is connected through a fluid tight conduit 6 into a flow tube 10.1 located generally at the top of the filling nozzle 10.
  • the flow tube connected to the nozzle is termed the pressure control port and alternately termed the blow-off port, the purge port, the foam control port, or the pnme port.
  • the dissolved gases provide a means to effect flow by virtue of their accumulation and ability to compress and expand as a function of applied pressure as explained the discussion of system pnming, and also by virtue of the outgassing that occurs with any sudden reduction of pressure of a highly gas solvated liquid.
  • the pressure control valve when opened with flow from the beverage supply blocked, allows the pressure in the filling nozzle and adjacent structure up to the main flow control valve to decrease as a function ot flow induced by the expansion of the trapped gas with the decreasing pressure.
  • the pressure can be empincally shown to be at rack value prior to openmg, and to decay or decrease toward atmosphere at a finite rate as a function of the duration for which the pressure control valve is open.
  • pressure can be directly controlled in the nozzle volume of the dispenser herein disclosed, direct control over a desired amount of foam in a pour of beer or other carbonated beverage is achieved. This is partially true because when the filling nozzle opens to begin the filling event, the initial flow into the serving vessel is mediated by a combination of a fixed gravimetnc flow or fallout of beverage from the nozzle, and by the propulsion furnished by the gas associated with the beverage. Thus, the lower the pressure in the nozzle the lower the initial rate of flow of beverage into the serving vessel and the lower the turbulence and therefore the less the foam formed, which forms largely as a function of outgassing induced by flow turbulence.
  • the first method of foam control is both by the timed opening of the pressure control valve which influences foam formation as a function of modulation of initial flow velocity or rate and also as a function of control of gas to liquid induced foam forming turbulence dunng rack pressure mediated flow.
  • the quantity of liquid or gas or mixed phase beverage lost to atmosphere with each beverage pour is quite small.
  • the total weight of beverage displaced through the pressure control valve pathway typically ranges from less than thirty to no more than ninety grams for the entire keg.
  • An important and novel variant to the timed pressure control valve method described above is to open the valve until a defined and desired pressure is reached as determined by a pressure sensor.
  • the sensor can be located anywhere on the downstream or nozzle side of the main flow control valve but most preferably at or near the filling nozzle. Any suitable sensor type will serve as appropriate to the pressure range and sanitary service requirement.
  • This sensor based pressure control method provides enhanced reproducibihty and pressure set point resolution but at a higher economic cost for the apparatus.
  • FIG. 32 is a view of one version of the filling nozzle of the present invention in which the pressure control conduit 6 leading to the pressure control valve 7 has inserted into a device indicated generally at 30 for alternately increasing and reducing the system or lumen volume contained in the portion of the beverage dispenser fluid flow pathway on the nozzle side of the mam flow control valve.
  • the device includes a tube 45, similar in diameter to tube 2, which is coupled to upstream and downstream portions of the pressure control line 6.
  • the device 30, termed a volume controller is partially compressed when dispensing is not occur ⁇ ng. The partial compression does not prevent flow through the device and thus the prime valve 7 pictured in FIG.
  • the flow control valve or volume controller 30 shown in FIG. 32, as well as in FIGS. 10 and 11 includes a pair of anvil compression cylinder assemblies 31 mounted on a cylinder support plate 32.
  • the operation of the cylinder assemblies is controlled by the electronic controller EC, and more specifically by a solenoid operated compression cylinder control valve and regulator (not shown) operating through the cylinder air feed line 33.
  • B ⁇ dge supports 34 carry a tubing backer plate 35, the tubing 2 being disposed between plate 35 and compression anvil 36 which is earned by the pistons of the compression cylinder assemblies 31.
  • a single cylinder assembly volume controller 30 is shown in FIGS. 12 and 12A and functions in a manner similar to a pinch valve in that a compressible flow tube 2 or conduit is laterally collapsed to reduce lumen volume in the tube but not occlude flow.
  • the actuator may be retracted to allow the tube to assume its full lumen volume.
  • the motion descnbed can be established mechanically or be defined electronically.
  • the stroke of the actuator is a mechanically defined pneumatic design.
  • encoding of the stroke can provide electronic control and actuation can be by any known means including by rotary motors, solenoids, linear motors or voice coils. It should also be understood that many alternate forms of the volume controller are possible including piston types, diaphragm types and bladder types.
  • volume controller in beverage dispensing foam management and control is straightforward. From a compressed or minimum volume position, the volume controller is shifted to its maximum volume condition at the start of a filling event after the mam flow control valve has been closed. This increase in volume in the portion of the fluid flow pathway isolated by the main flow control valve from rack or system pressure causes the pressure m this portion of the system to drop. This drop in pressure allows foam control and definition in a manner akin to that previously descnbed in conjunction with the function of the pressure control valve.
  • the pnme valve associated with the volume controller remains closed dunng dosing events and thus there is no flow of gas or beverage to atmosphere in this method except when the pnme valve is opened for system pnming or re-pnming after a watchdog timed prompt.
  • the volume controller 30 may be shifted to its minimum volume configuration at any time after beverage flow from the beverage supply has begun, and it is thus readied for the next subsequent pour. It should also be noted that it is possible to combine the functions of the volume controller and the pnme valve into one integrated device, the many forms of volume controllers and integrated volume control and flow control devices being the subject of a separate disclosure.
  • the second pnncipal method of foam control and definition is by control and manipulation of the actuation timing and motion relationship between the filling nozzle and the mam flow control valve.
  • This method may or may not be utilized operatively in conjunction with the first method.
  • This method may be termed start fill delay and consists of sensing the opening of the dose nozzle to its full open condition and then electronically varymg the opening of the ma flow control valve from essential no delay to a desired delay.
  • This manipulation controls foam formation in the serving vessel by controlling flow turbulence as a function of the amount of air introduced into the dnnk. This foam control is possible because, from the time that the nozzle opens until system pressure mediated flow is allowed, gravimetnc flow occurs from the open nozzle.
  • nozzle volume is not open to atmosphere, air enters the nozzle as the liquid beverage flows or falls out of the nozzle. The longer main flow from the beverage supply is delayed, the more air enters the filling nozzle. When the flow control valve is opened and flow from the supply ensues, the air that has entered the nozzle is largely displaced out of the nozzle and into the volume of beverage being filled into the cup. Because more air in the pour results in more turbulence and more turbulence results in more foam, it can be understood that a mechanism for defining foam quantity m the drink pour is established where no delay between nozzle opening and flow control valve opening represents minimum foam and more delay represents more foam. This method is electronically defined and controlled in the control electronics of the dispenser of the present invention and may be altered at will and may be included as a setup vanable or machine operating parameter associated with each distinct beverage type or brand to be dispensed from the device.
  • this second pnncipal foam control method provides for the filling nozzle open condition to be sensed by a sensor encoding or marking such nozzle status, the method can be implemented on a timer basis only if desired.
  • the third pnncipal method of foam control and definition is also by control and manipulation of the actuation and timing and motion between the filling nozzle and the main flow control valve, but utilizing a different motion relationship.
  • This method may be termed nozzle opening aperture control It consists of sensing the opening of the tilling nozzle such that the very initial motion or opening of the nozzle is detected or encoded, and then electronically varying the opening of the mam flow control valve from essentially no delay relative to initial nozzle opening to a desired delay including until the filling nozzle is fully open.
  • This manipulation controls foam formation in the serving vessel by controlling flow turbulence as a function of flow velocity at the nozzle opening, which is a function of the amount of opening of the nozzle tip and thus the square area of the nozzle flow aperture.
  • This foam control methodology is possible because when the nozzle begins to open the annular flow pathway around the nozzle plug 21, 22 is relatively small. Thus, if flow from the beverage supply is allowed at the first opening of the nozzle, the velocity of the flow is relatively high and decreases as the nozzle becomes progressively more fully open, dropping to some fimte and minimal velocity when the nozzle becomes fully opened It will be understood the flow velocity of the beverage into the serving vessel is directly co ⁇ elated with the amount of foam formed as a function of the dose flow.
  • This third method of foam manipulation is electronically defined and controlled in the control electronics of the dispenser of the present invention and may be altered at will and can be included as a setup vanable or machine operating parameter associated with each distinct beverage type or brand to be dispensed. As with the second method of foam control, this method may be established on a purely timer related basis in lieu of nozzle encoding, and may or may not be used in conjunction with the first method of foam control.
  • the fourth pnncipal method of foam control and definition is by control and manipulation of the motion of the filling nozzle alone, at the end of the pour or dose event.
  • This method may be termed filling nozzle closing aperture control. It consists of controlling and varying the rate of filling nozzle closure at the end of the filling dose event.
  • the design of the dispenser of the present invention provides for electronic means to determine the beverage dose as a function of time pressure flow, and it also can provide means to control the rate at which the filling nozzle closes at the end of the fill, from very fast to relatively slow. It will be understood from discussion of the first three foam defining methodologies that flow velocity into the serving vessel defines flow turbulence in the vessel and thus the amount of foam created in the vessel. It is also understood from previous discussion that the size of the annular flow area at the nozzle tip, as a function of the position of the nozzle tip relative to the nozzle ba ⁇ el defines flow velocity of the beverage exiting the nozzle. Thus it is clear that if the nozzle is slowly closed, the flow velocity will slowly increase, thus increasing turbulence and thus increasing foam.
  • Control of nozzle closure rate can range from manual to fully electronically controlled and is achieved by most known conventional methods including pneumatic, variable hydraulic shock absorber, linear motor control, and all methods of rotary motor control.
  • the fifth method of beverage foam control and manipulation is by control of the nozzle opening distance or dimension throughout the pour penod.
  • the dispenser of the present invention is designed to operate with both inward and outward opening positive shut-off filling nozzles as illustrated in FIG. 3 and FIG. 30 respectively.
  • An examination of the outward opening type of FIG. 3 will show that the opening dimension of the nozzle plug can be defined by limiting or controlling the nozzle stroke. This is done by mechanical or electronic means and either can be manual or automatic.
  • the mechanical limit of stroke is achieved by interposing a stop (not shown) between the nozzle operator rod anchor block 26 at the very top of the nozzle and the upper shoulder 16.1 of the actuator, an air cylinder in the case of the illustration.
  • This stop can be a simple spacer fitted over the actuator operator rod 39, or it can be an adjustable stop on a screw actuator, or a cam operated stop, or many other vanants.
  • the vanous means can be controlled by the control electronics using linear or rotary motors or solenoids or voice coils, or any other suitable actuator.
  • the p ⁇ mary actuator of the nozzle can be controlled directly to define the nozzle stroke or openmg dimension, actuator means including those already descnbed.
  • FIGS. 28-30 One embodiment of an inward opening beverage filling nozzle is shown in FIGS. 28-30. Initially, it can be seen that this design has a diffenng diameter and length from the filling nozzle shown in FIG. 1. The flow onfice can be defined by the amount of opening of the nozzle plug as it is moved up into the nozzle lumen, compare FIGS 28 and 29.
  • the nozzle fill tube is made of upper and lower parts 10 b and 10c, respectively, which are coupled together by a threaded knurled coupler lOd.
  • the lower portion 10c has a trusto-conical inwardly extending tapered lower end 10c 4 which is sealed by a nozzle plug 21 , 22 similar in design to the nozzle plug 21-22 best shown in FIG. 5.
  • the nozzle b ⁇ dge 11 is connected to the upper portion of the nozzle 10b by another knurled coupler 1 la, rather than by a t ⁇ -clamp fitting.
  • the bottom taper angle 10c 4 formed by the lower portion of the nozzle, along with the nozzle plug, defines an increasing flow aperture as the plug travels further up into the nozzle tube until it is fully into the parallel wall section of the nozzle tube as shown in FIG. 29.
  • the control of the nozzle stroke in the case of the inward opening filling nozzle is essentially the reverse of the outward version and by the same methods and apparatus. In both cases, the opening dimension can represent a setup parameter in the dispenser control electronics and can be grouped along with other essential system settings for any particular beverage.
  • the sixth principal method ot foam control and definition is by electronic control and manipulation of the system or rack pressure at which the dispenser operates.
  • a digital pressure controller indicated generally at 40 in FIG. 16, provides for electronic sensing and control of pressure in an enclosed or defined volume or containment.
  • Such a device is pictured schematically in FIG. 16, and is manufactured by Oden Corporation of Buffalo, New York, USA.
  • a microcontroller 41 and a pressure sensor 42 function to control the gas pressure, typically carbon dioxide, applied to a keg of beer 1 or other bulk beverage source.
  • the digital term in the device name refers to the means and mode of pressure control.
  • a fast-acting inlet solenoid valve 43 opens to admit gas at relatively high pressure. This quickly increases pressure in the pressure controlled enclosure, and the valve turns off when the desired set point is reached Likewise, when pressure is sensed by the pressure sensor to be too high, an a ⁇ ay ot fast-acting exhaust solenoid valves 44 open to exhaust gas from the pressure controlled enclosure to atmosphere.
  • This form of control is responsive in less than ten milliseconds and is highly precise. Because gas is compressible, the digital addition or removal of gas is readily integrated and thus the set point vanes in a relatively smooth analog manner.
  • This use of digital pressure control in beverage dispensers is novel and allows direct electronic control of p ⁇ mary flow rate in the system with direct access via the electronic control of the dispenser and with beverage rack pressure selectable as a grouped parameter for machine setup.
  • T e pressure control apparatus can be a discrete device or be incorporated into the controls for the dispenser pictured in FIG. 6
  • the use of an active electronic pressure control device also allows another novel control aspect of dispenser operation. Because dose time vanes as a function of rack pressure, it is possible to construct a control formula which allows a particular dose time to be achieved by defining a particular rack pressure. This allows further automation of dispenser setup.
  • a still more sophisticated aspect ot the sixth pnncipal method of foam control involves the use of flow profiling by varying the applied rack pressure dunng a dispensing interval or period.
  • the seventh pnncipal method of foam control and definition is by mechanical or electromechanical control and manipulation of the beverage dispense flow rate by restnction or unrest ⁇ ction of a novel flow control in the beverage fluid flow pathway.
  • FIGS. 10, 12, and 13 illustrate novel flow control devices particularly appropnate to the flow rate control of carbonated beverages. These devices are the subject of a separate disclosure and will thus be only generally descnbed herein.
  • FIG. 13 differs from FIGS. 10 and 12 in that the compression anvil is pivotally supported at one end by a mounting bracket 37 and pivot pin 38.
  • FIGS. 10 and 13 overcome this problem by providing a gradually restncting profile and a long axis of restnction. This allows substantial flow rate control without m- line foaming.
  • the devices also have the novel advantage of being non-invasive to the flow line and thus exceptionally sanitary in character.
  • long axis flow rate controls to operate in carbonated beverage lines provides a means ot flow rate control akin to the digital pressure control device in method six. Flow is altered as a function of restnction rather than alteration of motive force, but the result is equivalent. Further, the long axis flow control device can be modulated dunng a fill to provide flow rate profiling as in method six.
  • the eighth pnncipal method of foam control and definition uses an applied gas pressure above the rack pressure to inhibit gas and bubble formation in the filling nozzle and thus prevent or inhibit foaming when beverage flow under rack pressure into the serving cup or glass.
  • the apparatus specific to this method is shown in FIG. 31. It consists of a filling nozzle 10 of descnbed type with the pressure control port 10.1 connected by a fluid tight conduit 50 to a tee connector 51 which branches to two pinch valves.
  • the pinch valve 52 on the horizontal branch 53 serves the pnming and pressure control functions previously and extensively discussed in the specification.
  • the pinch valve 54 on the vertical branch 55 of the tee connects to a source of pressunzed gas at a pressure substantially above the rack pressure applied to the bulk beverage source. This second valve 54 is called the high pressure valve or alternatively the pressure boost valve.
  • the eighth method of foam control is designed to prevent foam or gas bubbles from forming in the filling nozzle and associated structure and thus reduce foaming in the vessel dunng beverage dispensing. This method requires that at the end of a pour, after the filling nozzle closes, the mam flow control valve 3 is closed, isolating that portion of the fluid flow pathway on the nozzle side of the flow control valve from the rest of the system.
  • the high pressure valve 54 can be opened, applying the above rack pressure to the isolated portion of the pathway and thus inhibiting outgassing when the dispenser system is not dispensing a dnnk.
  • the pressure boost valve 54 is closed and the pressure control valve 52 is actuated as previously detailed.
  • the main flow control valve is already closed in this method, and after nozzle opening occurs, it opens in the usual manner to allow rack pressure defined beverage flow into the serving vessel.
  • the high pressure valve can be electronically defined in function by the dispenser control electronics.
  • Another object of the present invention is to utilize a rotary positive displacement pump 60 of suitable sanitary type to displace carbonated beverage to and through the dispensing apparatus, which pump is driven by a suitable pump drive 61.
  • FIG. 17 somewhat schematically depicts such a system. It is a common problem in carbonated beverage installations that the bulk supply of beverage can be quite remote from the dispenser apparatus. As this separating distance increases, the available flow rate of beverage to the dispenser is reduced and limited by the flow resistance offered by the longer runs of beverage flow lines.
  • One means to overcome this problem is to increase the gas pressure at the keg or bulk source so that more force is operating on the beverage. However, higher gas pressures over the large square area of the bulk beverage container can drive excess gas into solution in the beverage and thus alter its quality or character.
  • m d it is uniquely possible with the present system to utilize a rotary positive displacement pump 60 to increase beverage flow rate.
  • the pump can operate in an already pressurized and hydraulic system, allowing pumping action to take place without foaming or outgassing as a consequence.
  • the pump can be placed near the supply, minimizing suction pressure, with increased pressure occurnng on the balance of the fluid flow pathway downstream of the pump discharge.
  • this limitation of the differential pressure across the pump is the key to its ability to increase beverage flow without foaming.
  • the pump can be integrated into the beverage electronic controls such that it operates only when the dispenser is demanding flow. This avoids deadhead or no discharge pumping and the foaming it would produce.
  • the pump can uniquely auto tune such that it steadily increases flow until it achieves a specified dose time at the dispenser filling nozzle.
  • FIG. 15 illustrates a novel aspect ot the present invention and illustrates automated nozzle filling motion and manipulation relative to a serving cup C.
  • This method allows the filling nozzle 10 to automatically be lowered into a serving cup C until it is near the bottom of the cup, and to be gradually and progressively raised up out of the cup on an automatic basis such that the bottom of the nozzle is held and remains below the rising level of the beverage flowing into the cup, but not such that the displacement of the nozzle in the dispensed beverage causes the beverage to overflow the cup.
  • This automatic nozzle motion can be effected pneumatically, servo-pneumatically, or using known rotary and linear motor drive and control methods, the nozzle raising and lowenng mechanism being shown at 65.
  • the dispenser control electronics can provide this described nozzle motion control, which can be self-teaching in terms of motion rates and distances and can be a stored machine setup and operating parameter associated with a particular beverage type and container type or size.
  • the filling nozzles of the beverage dispenser of the present invention are particularly designed and intended to operate below the surface of the beverage being dispensed into a container. Thus, the outside surfaces of the nozzle are wetted repeatedly by the beverage being dispensed. Most beverages support some bacterial growth and over time a filling nozzle wetted by a beverage can become contaminated as a result of such growth. Thus, the nozzle of the present invention should be cleaned and sanitized from time to time.
  • Ozone is a potent bacte ⁇ cide and can reduce and maintain a low bacte ⁇ al count on nozzle surfaces.
  • the cup C is supported by a support 67, and the ozone generators on supports 68. While the supports 67 and 68 are stationary, they may be moved and the nozzle may be stationary.
  • the fluid flow pathway of the dispenser is particularly designed to minimize or eliminate beverage foaming or outgassing as a function of flow through the system. This is achieved in numerous ways including the use of large flow aperture straight through flow design valves, and through the use of features internal to the filling nozzles, both as detailed elsewhere in the specification.
  • the fluid flow pathway is generally uniform in flow diameter throughout or, where transitions occur, the diameter increases with the transition.
  • smooth, low turbulence connections are made as with, by example, the use of t ⁇ -clamp sanitary fluid connectors and fittmgs.
  • the temal fi sh of the fluid flow pathway is attended to with a number 3 or better dairy finish helping to further reduce flow turbulence and hence foaming.
  • the fluid flow pathway of the dispenser is particularly designed to minimize or eliminate beverage foaming or outgassing as a function of flow through the system. This is achieved m numerous ways including the use of large flow aperture straight through flow design valves, and through the use of features internal to the filling nozzles, both as detailed elsewhere in this specification.
  • the fluid flow pathway is generally uniform in flow diameter throughout or, where transitions occur, the diameter increases with the transition.
  • smooth, low turbulence connections are made as with, by example, the use of t ⁇ -clamp sanitary fluid connectors and fittings
  • the internal finish of the fluid flow pathway is attended to with a number 3 or better dairy finish helping to further reduce flow turbulence and hence foaming
  • CIP electronically programmed and controlled clean-in-place
  • a pressu ⁇ zed source of soapy wash water may be connected. More commonly, a five gallon plastic pail of soapy wash water may be used with the beverage coupler connected into a suitable CIP pump for moving the wash water through the dispenser system.
  • the pump may be of many types including cent ⁇ fugal, rotary positive displacement, rotary peristaltic, air operated diaphragm or linear peristaltic.
  • the linear peristaltic pump ot the gas driven type is particularly suited due to its high pressure capability, low cost and ease ot on-off control.
  • An example of such a pump is that manufactured by Niagara Pump Corporation of Buffalo, New York, USA.
  • the CIP pump is connected to the beverage dispenser control electronics and the CIP routine is initiated via the display and keypad as shown in FIG. 6.
  • Many cleaning routines or sequences can be provided via software for the CIP process.
  • the routine herein descnbed is typical and generally prete ⁇ ed.
  • the cleaning sequence begins with the CIP pump being turned on and allowed to run until the system is pressurized, typically to 20 to 25 PSI. This pressure can be readily defined by specifying the operating gas pressure of the pump.
  • the main flow control valve (MFCV) and the pressure control valve (PCV) are opened for three seconds, then closed. This subsequence is repeated twice to assure the system fluid flow pathway is pnmed with the cleanmg solution.
  • the CIP pump operates on a demand basis to maintam flow and pressure. All system valves are then closed for one second.
  • the MFCV and filling nozzle are both opened and closed simultaneously for one second. After a one second cycle interval, the MFCV and the PCV are opened and closed simultaneously for a one second duration. After a one second cycle interval, this sequence is automatically repeated until five repetitions have been completed.
  • the number of repetitions and the flow durations are adjustable via the electronic controls.
  • the MFCV is opened. After the MFCV is open, thus pressu ⁇ zing the system, the filling nozzle is opened and closed at approximately 2 to 5 Hz., thus creating a "chatter" effect during which highly pulsating cleaner is pulse flowed through the fluid flow pathway of the dispenser and out the filling nozzle at relatively high discharge velocities.
  • the result of this part of the sequence is a relatively vigorous "washing machine” like action causing a scrubbing action in the fluid flow pathway.
  • the beverage source connector line is removed and a pump out sequence lasting for approximately thirty seconds is initiated via the keypad control surface of the dispenser electronic controls. Dunng the pump out, all system valves are opened assunng complete pathway draining. The descnbed wash sequence consumes approximately two to five gallons of wash solution dependent upon flows and pressures. The effluent from the filling nozzle and the pressure control line are typically collected in another five gallon bucket.
  • nnse water typically at elevated temperature.
  • a sa tizer typically of the caustic or chlonne type, is cycled through the system in a similar or identical sequence as previously detailed.
  • the dispenser fluid flow pathway may be reconnected to a beverage supply, the beverage moved through the system as a function of priming or packing the pathway serving as a nnse out of the lecturizer.
  • a water nnse akin to the first can be earned out followed by re-packing of the system with the beverage to be dispensed.

Abstract

L'invention concerne un procédé et un appareil permettant de distribuer rapidement toute boisson, en particulier des boissons gazeuses. Les éléments principaux du dispositif comprennent une soupape principale de régulation de débit (3) couplée à un récipient sous pression (1), tel qu'un fût à bière; une buse de remplissage à obturateur automatique (10); une soupape de réglage de la pression (7) associée à ladite buse de remplissage. Ces éléments requièrent des moyens électroniques de commande et des dispositifs de commande afin d'établir une séquence de fonctionnement du distributeur. La distribution d'une quantité de boisson déterminée consiste d'abord à fermer la soupape principale de régulation de débit puis à ouvrir rapidement la soupape de réglage de la pression, ce qui permet d'abaisser la pression hydraulique contenue dans la buse à une pression désirée inférieure à celle qui est appliquée au récipient susmentionné, puis à ouvrir lentement la buse de remplissage, et immédiatement après l'ouverture de ladite soupape principale, à maintenir cette soupape dans une position ouverte pendant un laps de temps nécessaire pour produire une quantité déterminée de boisson, puis à refermer rapidement la buse de remplissage tout en maintenant ladite soupape principale en position ouverte.
PCT/US2000/030966 1999-11-09 2000-11-09 Procede et appareil permettant de distributer rapidement des boissons WO2001035060A1 (fr)

Priority Applications (2)

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US10/129,771 US6669051B1 (en) 1999-11-09 2000-11-09 High speed beverage dispensing method and apparatus
AU19169/01A AU1916901A (en) 1999-11-09 2000-11-09 A high speed beverage dispensing method and apparatus

Applications Claiming Priority (2)

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US16467199P 1999-11-09 1999-11-09
US60/164,671 1999-11-09

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AU (1) AU1916901A (fr)
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US9670049B2 (en) 2014-06-23 2017-06-06 Rehrig Pacific Company Plastic beer keg
CN107265384A (zh) * 2017-06-16 2017-10-20 宁波天誉机械设备有限公司 一种灌装装置及其工作方法
CN112236385A (zh) * 2018-06-06 2021-01-15 Khs有限责任公司 用于处理已填充有可发泡的液态填料的容器的设备和方法

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US20070151992A1 (en) * 1999-11-10 2007-07-05 Kevin Carlson Rapid comestible fluid dispensing apparatus and method
US6443335B1 (en) * 1999-11-10 2002-09-03 Shurflo Pump Manufacturing Company, Inc. Rapid comestible fluid dispensing apparatus and method employing a diffuser
AU2001234516A1 (en) * 2000-01-24 2001-07-31 Dispensing Systems Inc. Pressurized system and method for dispensing carbonated beverage
US20060032869A1 (en) * 2003-03-13 2006-02-16 Laminar Technologies, Llc Beverage dispensing apparatus
WO2007117327A2 (fr) * 2005-12-15 2007-10-18 Niagara Dispensing Technologies, Inc. Distributeur de boisson
WO2007084258A2 (fr) * 2005-12-15 2007-07-26 Niagara Dispensing Technologies, Inc. Distributeur de boisson
CA2634028A1 (fr) 2005-12-15 2007-07-05 Niagara Dispensing Technologies, Inc. Distributeur de boisson
EP1969265B1 (fr) 2005-12-15 2015-09-16 DD Operations Ltd. Regulation numerique de debit
DE202006018585U1 (de) 2006-12-06 2007-02-15 TDS Technische Verkaufshilfen und Zubehöre Handels und Service GmbH Vorrichtung zum Schnellzapfen von Getränken
US7823411B2 (en) 2006-12-15 2010-11-02 Niagara Dispensing Technologies, Inc. Beverage cooling system
DE102006062368A1 (de) 2006-12-27 2008-07-03 Ekhard Wacker Zapfverfahren und Getränkezapfvorrichtung
DE102007060357A1 (de) 2007-12-12 2009-06-25 Tds Gmbh Getränkezapfvorrichtung
US10907739B2 (en) 2016-03-03 2021-02-02 Christine L. Jeep Trustee of the Louis & Patricia Mueller Family Trust, Dated April 2nd, 2020 Pinch valve

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US9670049B2 (en) 2014-06-23 2017-06-06 Rehrig Pacific Company Plastic beer keg
CN104890951A (zh) * 2015-05-18 2015-09-09 广东省自动化研究所 真空式全自动液体灌装机电控系统
CN107265384A (zh) * 2017-06-16 2017-10-20 宁波天誉机械设备有限公司 一种灌装装置及其工作方法
CN112236385A (zh) * 2018-06-06 2021-01-15 Khs有限责任公司 用于处理已填充有可发泡的液态填料的容器的设备和方法
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EP1099661A1 (fr) 2001-05-16
CA2325270A1 (fr) 2001-05-09

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