WO2010119438A1 - Chauffe-eau atmosphérique - Google Patents

Chauffe-eau atmosphérique Download PDF

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Publication number
WO2010119438A1
WO2010119438A1 PCT/IE2010/000016 IE2010000016W WO2010119438A1 WO 2010119438 A1 WO2010119438 A1 WO 2010119438A1 IE 2010000016 W IE2010000016 W IE 2010000016W WO 2010119438 A1 WO2010119438 A1 WO 2010119438A1
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WO
WIPO (PCT)
Prior art keywords
water
temperature
reservoir
dispensed
control unit
Prior art date
Application number
PCT/IE2010/000016
Other languages
English (en)
Inventor
Paul Drewry Pearson
Paul Francis Stack
Original Assignee
Paul Drewry Pearson
Paul Francis Stack
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
Priority claimed from IE2009/0295A external-priority patent/IE85810B1/en
Application filed by Paul Drewry Pearson, Paul Francis Stack filed Critical Paul Drewry Pearson
Priority to GB1117261.6A priority Critical patent/GB2482255B/en
Publication of WO2010119438A1 publication Critical patent/WO2010119438A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/54—Water boiling vessels in beverage making machines
    • A47J31/56—Water boiling vessels in beverage making machines having water-level controls; having temperature controls

Definitions

  • This invention relates to an atmospheric water boiler for beverages and foodstuffs and, in particular, to an atmospheric boiler for generating hot water at a desired temperature for beverages and foodstuffs.
  • Coffee and tea enthusiasts recognise that brewing conditions are critical for the production of a high quality beverage.
  • a barista needs to be able to control a number of factors including the water temperature, the water volume, the precise amount of coffee or tea to be added and the contact time between water and coffee or tea, so as to obtain the optimum degree of flavour and aroma extraction.
  • the brew water temperature is important for the proper extraction of the aroma and flavour from the coffee beans. If the temperature of the water is too low, under-extraction will occur and the coffee will be too weak. Under-extraction also causes the coffee to have a sour flavour, since the acids from the beans are the first substances to dissolve. If the brew water temperature is too high then over-extraction will occur and the bitter oils from deep within the coffee beans will also be extracted resulting in a bitter taste.
  • the contact time is also important as a short exposure results in a coffee that is weak and lacks flavour. However, if the contact time is too long, the coffee is over-extracted and will taste bitter.
  • a coffee machine known as the CLOVER coffee machine (CLOVER is a registered trademark of the Starbucks Corporation of Seattle, Washington 98134) can be used to make a single cup of high quality coffee easily and conveniently. This machine requires the coffee to be mixed with the water before being dispensed. This can result in unsanitary conditions if the machine is not cleaned thoroughly after use. This machine is also cumbersome and inconvenient for the user if he needs to make many beverages for a large group of people using this single-serving type coffee machine, as the user would need to repeat the same operation many times.
  • the stability of the water temperature is another essential factor. In order to obtain a high degree of extraction, the temperature of the water should remain constant. However, it is common for the water to cool down during the dispensing action, as the water is cooled by passage of the hot water through the cold lines between the hot water boiler and the dispensing point.
  • the degree of temperature reduction is not the same with each dispensing of water. It is dependent on whether it is a first dispensing of water, during which the lines and the dispensing valve through which the hot water will run are in a cold state, or whether these areas are warm owing to the passage of the hot water from previously dispensed hot water. Depending upon the situation, the temperature of the dispensed water can be either higher or lower than requested, which can affect the quality of the coffee produced.
  • Water boilers must contain a sufficient quantity of hot water for a number of beverage servings. However, eventually the reservoir water will have been dispensed and will need to be replaced.
  • a problem with current water boilers is the temperature reduction of the reservoir water when it is being refilled with cold water. The introduction of a large volume of cold water into the reservoir reduces the temperature of the reservoir water, which must be heated before further hot water can be dispensed. This results in a substantial time delay. This type of boiler also increases the running costs as it is necessary to heat a large volume of cold water each time the reservoir is refilled.
  • the invention provides an atmospheric water boiler for beverages and foodstuffs, the boiler comprising a water reservoir, a control unit in communication with the water reservoir, the control unit controlling a water inlet valve connected to the reservoir, a heating element positioned inside the reservoir and a water dispensing valve connected to the reservoir, means for setting the temperature of the water to be dispensed, and means for maintaining the temperature of the water as it is dispensed within a range of +/- 3°C of the set temperature.
  • An advantage of the invention is that it allows the user to accurately control the temperature of water dispensed by the boiler, thereby extracting a high degree of flavour and aroma from coffee beans during coffee brewing or tea leaves during tea infusion.
  • a further advantage of the invention is that the reservoir water temperature is adjusted rapidly, accurately and in a controlled manner.
  • the dispensed water temperature is accurate to within a range of +/- 3°C of the set temperature and is stable.
  • the water temperature in the reservoir is maintained at a predetermined standby temperature.
  • An advantage of this feature of the invention is that once the reservoir is filled, the reservoir water temperature is monitored and maintained at the predetermined standby temperature.
  • Maintaining the boiler at a standby temperature increases the efficiency of the boiler as it requires less energy to maintain the water at the standby temperature and to heat it to the set temperature than to heat the water, from a cold water source, for each beverage.
  • a further advantage of this feature of the invention is that if water is dispensed from the reservoir, then the water in the reservoir can be rapidly reheated to the standby temperature without undue delay, following replenishment from the cold water supply. This aids in a quick recovery time between water dispenses.
  • the temperature setting means is a factory setting of the standby temperature.
  • the boiler heats and dispenses water at a single fixed temperature. This has many practical applications where only one temperature of water is required.
  • the water dispensing temperature is the same as the standby temperature and this is fixed to the desired temperature during the construction of the boiler.
  • the temperature setting means is a control panel connected to the control unit and operable by a user.
  • An advantage of this feature of the invention is that it allows the user to adjust the temperature of water to be dispensed by the boiler.
  • the water in the reservoir is maintained at a standby temperature, which may be quickly cooled or heated to the required temperature for a particular beverage.
  • the time required to reach the set temperature is substantially shorter than the time required to heat cold water to the set temperature.
  • the predetermined temperature range is within the range of 80- 100 0 C.
  • the temperature of the water to be dispensed can be set within the range of 80- 100 0 C.
  • control unit activates the heating element when the temperature of the reservoir water drops to 3 0 C below the predetermined standby temperature and deactivates the heating element when the temperature of the reservoir water returns to the predetermined standby temperature.
  • An advantage of this aspect of the invention is that the reservoir water temperature is monitored and if the boiler is not used for a period of time, the control unit maintains the predetermined standby temperature.
  • the control unit causes the water inlet valve to be opened and the heating element to be activated whenever the reservoir water is being topped up with water, causes the water inlet valve to close whenever the temperature of the reservoir water drops to 3 0 C below the predetermined standby temperature while filling, the water inlet valve being opened and further water being added, as necessary, once the predetermined standby temperature has been reached.
  • An advantage of this aspect of the invention is the reservoir can take in cold water until the reservoir water temperature falls 3 0 C lower than the predetermined standby temperature before the water intake is stopped and the water is heated to the predetermined standby temperature.
  • This arrangement allows the reservoir to be refilled with water gradually in small volume increments.
  • the time required to heat the reservoir water by 3 0 C is substantially faster than the time required to reheat the reservoir if it was allowed to completely fill with cold water.
  • control unit co-operates with the water dispensing valve, the water inlet valve and the heating element causing the water inlet valve to be closed when the dispensing valve is opened, the water inlet valve being reopened when the water dispensing valve is closed.
  • the reservoir water temperature can be maintained resulting in less energy being required.
  • a further advantage of this arrangement is that the closing of the water intake valve prevents cold water mixing with the reservoir water and reducing the temperature of the reservoir water as it is dispensed. This allows the high dispensing temperatures to be reached quickly.
  • This arrangement also allows beverages requiring different temperatures to be produced in rapid succession.
  • the temperature of the water as it is dispensed is within a range of +/- 0.5 0 C of the set temperature.
  • the temperature setting means is a LCD temperature control panel connected to the control unit.
  • An advantage of this feature of the invention is that the temperature can be set using the control panel, which communicates with the control unit to heat or cool the reservoir water to the set temperature.
  • the LCD temperature control panel may be arranged so that the real-time temperature of the reservoir water is displayed allowing the user to manually activate the heating element and close the water inlet valve to increase the water reservoir temperature.
  • the LCD temperature control panel may be arranged so that the real-time temperature of the reservoir water is displayed allowing the user to manually deactivate the heating element and open the water inlet valve to decrease the water reservoir temperature.
  • a temperature sensor with which the temperature of the hot water is determinable, can be disposed in the region of the exit of the hot water line from the reservoir.
  • the temperature sensor is connected to the LCD temperature control panel and the control unit, whereby the heating of the heating element is controllable according to the measured temperature of the water.
  • the control unit co-operates with the water inlet valve and the heating element causing the water inlet valve to be closed and the heating element to be activated when the set temperature of the water to be dispensed is higher than the predetermined standby temperature.
  • An advantage of this aspect of the invention is that a set temperature higher than the predetermined standby temperature can be reached quickly by the control unit closing the water inlet valve and activating the heating element. This action stops the intake of cold water and activates the heating element to heat the reservoir water beyond the predetermined standby temperature. Once the reservoir water reaches the set temperature for the beverage, the water inlet is closed and the water can be dispensed.
  • a further advantage of this arrangement is that the closure of the water inlet valve results in the reservoir water having a fixed volume, which can be heated to a high temperature in a short period of time as there is no intake of cold water to reduce the temperature.
  • the control unit co-operates with the water inlet valve, a water draining valve connected to the reservoir and the heating element causing the water draining valve to open to drain off hot water from the reservoir, the water inlet valve to be opened to introduce cold water and the heating element to be deactivated when the set temperature of the water to be dispensed is lower than the predetermined standby temperature.
  • control unit activates the heating element, closes the water inlet valve and closes the water draining valve when the reservoir water falls lower than the set temperature of the water to be dispensed.
  • An advantage of this arrangement is that if the reservoir water temperature is reduced to a point lower than the desired dispensing temperature, then the heating element is activated to heat the water in the reservoir to the desired temperature.
  • the temperature maintaining means is a water circulation pump that circulates water from the reservoir to the dispensing valve, prior to dispensing water therefrom.
  • An advantage of this feature of the invention is that as the water is being heated to a higher temperature it circulates from the reservoir to the dispensing valve to heat and stabilise the temperature of the lines. Thus, when the water is dispensed no heat is lost to cold lines during the transport of water from the reservoir to the dispensing valve, allowing stable delivery temperatures to be achieved.
  • a further advantage of this feature of the invention is that the temperature of the water dispensed is not affected by heated lines owing to the passage of the hot water from previously dispensed hot water at a higher temperature.
  • the boiler has means for determining the volume of water to be dispensed.
  • This feature further adds to the control of the parameters of a beverage being produced.
  • the determining means is selected from the group consisting of a flow meter, a timed pump dispense and a weight-based device.
  • the volume of water to be dispensed is determined as a function of the weight thereof.
  • An advantage of this feature of the invention is that an accurate water volume can be dispensed and added to an exact amount of coffee or tea.
  • the water dispensed is weighed on a scale and the weight is displayed on a LCD panel.
  • An advantage of this feature of the invention is that the user has real-time feedback on the volume of the water dispensed and can accurately adjust the volume dispensed based on the water/coffee ratio required.
  • the water reservoir can dispense 80% of its capacity.
  • An advantage of this feature of the invention is that 80% of the reservoir capacity can be dispensed before requiring a refill. This allows, for example, four litres of hot water to be dispensed, which is sufficient for all beverage and foodstuff requirements. The remaining 20% is required to prevent damage to the element from lack of water.
  • Water reservoir capacities for use in accordance with the invention can be within the range of 2.5-15 litres.
  • the operational capacity of the boiler will determine how much water can be dispensed.
  • the water reservoir has a capacity of 5 litres.
  • the element rating will have an effect on the recovery time. Typical elements include 2.8 kW which would allow the boiler to be used in a standard 13 A socket. Alternatively larger element rating e.g. 5.6kW could be used for a faster recovery time.
  • control unit activates a timer when the water is dispensed.
  • An advantage of this feature of the invention is to monitor the contact time between the water and the beverage material e.g. coffee.
  • the beverage material e.g. coffee.
  • the production of a weak coffee that lacks flavour due to a short contact time is prevented.
  • over-extraction of a coffee producing a bitter taste is prevented which occurs when the contact time is too long.
  • control unit contains a programmable memory device capable of storing pre-programmed commands for particular temperature settings.
  • An advantage of this feature of the invention is that the water temperature, volume dispensed, and contact time for different beverages can be stored on the device.
  • the user can scroll through the stored options and select the specific beverage type e.g. Columbian coffee, the boiler will then heat the water to a set temperature for Columbian coffee and will dispense the hot water according to the preset water to coffee weight ratio assigned to Columbian coffee.
  • the control unit can start a timer which sets off an audible alarm when the ideal contact time has been reached for that coffee type.
  • Beverages for use in accordance with the invention include coffee, tea, chocolate, or any other beverage whereby hot water is required.
  • the hot water is used to brew coffee.
  • Foodstuffs for use in accordance with the invention include soups, noodles, rice, spaghetti, or any food preparation that requires hot water.
  • a method of dispensing water from an atmospheric water boiler at a set temperature which method comprises the steps of:
  • An advantage of the method according to the invention is that it allows the user to accurately control the temperature of water dispensed by the boiler, thereby extracting a high degree of flavour and aroma from coffee beans during coffee brewing or tea leaves during tea infusion.
  • a further advantage of the method according to the invention is that once a change in temperature is required, the reservoir temperature is adjusted rapidly, accurately and in a controlled manner.
  • the dispensed water temperature is accurate to within a range of +/- 3°C of the set temperature and is stable.
  • a still further advantage of the method according to the invention is that the capacity of the reservoir allows beverages to range from one cup to numerous pots at a specific temperature.
  • the rapid recovery time allows water for beverages of differing temperatures to be produced in a short period of time.
  • the water temperature in the reservoir is maintained at a predetermined standby temperature.
  • the dispense temperature is a factory setting.
  • An advantage of this feature of the method according to the invention is that the boiler heats and dispenses water at a single fixed temperature. This has many practical applications where only one temperature of water is required.
  • the water dispensing temperature is the same as the standby temperature and this is fixed to the desired temperature during the construction of the boiler.
  • the setting of the dispensing temperature includes the step of adjusting the temperature using a control panel connected to the control unit operable by a user.
  • An advantage of this aspect of the invention is that it allows the user to adjust the temperature of water dispensed by the boiler.
  • the water in the reservoir is maintained at a standby temperature which may be cooled or heated quickly to the required temperature of the beverage.
  • the time required to reach the set temperature is substantially shorter than the time required to heat cold water to the set temperature.
  • the predetermined standby temperature is maintained by a control unit connected to a water inlet valve connected to the reservoir, a heating element positioned inside the reservoir and a water dispensing valve connected to the reservoir.
  • the control unit activates the heating element when the temperature of the reservoir water drops to 3 0 C below the predetermined standby temperature and deactivates the heating element when the temperature of the reservoir water returns to the predetermined standby temperature.
  • An advantage of this aspect of the method according to the invention is that the reservoir water temperature is monitored and if the boiler is not used for a period of time, the control unit maintains the predetermined standby temperature.
  • control unit causes the water inlet valve to be opened and the heating element to be activated whenever the reservoir water is being topped up with water, causes the water inlet valve to close whenever the temperature of the reservoir water drops to 3 0 C below the predetermined standby temperature while filling, the water inlet valve being opened and further water being added, as necessary, once the predetermined standby temperature has been reached.
  • An advantage of this arrangement is that the reservoir can take in cold water until the reservoir water temperature falls 3 0 C lower than the predetermined standby temperature before the water intake is stopped and the water is heated to the predetermined standby temperature.
  • This arrangement allows the reservoir to be refilled with water gradually in small volume increments.
  • the time required to heat the reservoir water by 3 0 C is substantially faster than the time required to reheat the reservoir if it was allowed to completely fill with cold water.
  • control unit co-operates with the water dispensing valve, the water inlet valve and the heating element to cause the water inlet valve to be closed when the dispensing valve is opened, the water inlet valve being reopened when the water dispensing valve is closed.
  • An advantage of this arrangement is that the when the boiler dispenses water, the control unit closes the water inlet valve. This feature stops cold water intake to the boiler as hot water is being dispensed.
  • the reservoir water temperature can be maintained resulting in less energy being required.
  • a further advantage of this arrangement is that the closing of the water intake valve prevents cold water mixing with the reservoir water and reducing the temperature of the reservoir water as it is dispensed. This allows the high dispensing temperatures to be reached quickly. The arrangement also allows beverages requiring different temperatures to be produced in rapid succession.
  • the temperature of the water as it is dispensed is within a range of +/- 0.5 0 C of the set temperature.
  • An advantage of this feature of the method according to the invention is that the precise temperature of water dispensed within a range of +/- 0.5 0 C of the set temperature allows the optimum degree of flavour and aroma extraction for the specific beverage type.
  • the water dispensing temperature is adjusted by closing the water inlet valve and activating the heating element to heat the water temperature to above the predetermined standby temperature.
  • An advantage of this feature of the method according to the invention is that a set temperature higher than the predetermined standby temperature can be reached quickly by the control unit closing the water inlet valve and activating the heating element. This action stops the intake of cold water and activates the heating element to heat the reservoir water beyond the predetermined standby temperature. Once the reservoir water reaches the set temperature for the beverage the water the water can be dispensed.
  • a further advantage of this feature of the method according to the invention is that the closure of the water inlet valve prevents the intake of cold water to reduce the reservoir water temperature and allows the water to be heated in a short period of time.
  • the water dispensing temperature is adjusted by opening a water outlet valve to displace hot water, opening the water inlet valve to introduce cold water, and deactivating the heating element to cool the reservoir water temperature to below the predetermined standby temperature.
  • An advantage of this arrangement is that a set temperature lower than the predetermined standby temperature can be reached quickly by the control unit opening the draining valve to drain hot water from the reservoir, deactivating the heating element and opening the water inlet valve to introduce cold water. This action allows the intake of cold water which mixes with the reservoir water and lowers the temperature of the reservoir water. Once the reservoir water reaches the set temperature for the beverage the water inlet is closed and the water can be dispensed.
  • the water temperature is maintained as it is dispensed by circulating the hot water in the reservoir to the dispensing valve, prior to dispensing water therefrom.
  • a further advantage of this feature of the method according to the invention is that the temperature of the water dispensed is not affected by heated lines owing to the passage of the hot water from previously dispensed hot water at a higher temperature.
  • the method includes the step of determining the volume of water to be dispensed.
  • the volume of water delivered is a function of the weight thereof.
  • An advantage of this feature of the method according to the invention is that an accurate water volume ratio can be determined and added to an exact amount of coffee or tea.
  • the Figure is a schematic representation of an atmospheric water boiler according to the invention.
  • the boiler 10 comprises a water reservoir 11 mounted inside a housing 12, a control unit 13 mounted inside the housing 12, the control unit 13 being protected from water and heat exposure with insulation and a mechanical covering (not shown).
  • the control unit 13 controls a water inlet valve 14 connected to a cold water source 15 and the reservoir 11.
  • the control unit 13 also controls a heating element 16, located inside the reservoir 11 and a water dispensing valve 17 connected to the reservoir 11 by a conduit 18.
  • the boiler 10 has a temperature control panel (not shown) and temperature display panel 19, for setting the temperature of the water to be dispensed, and a water circulation valve 20, located at an end 21 of a return conduit 22, which enables circulating water to return to the reservoir 11 from the dispensing valve 17, thus maintaining the temperature of the water at a set temperature as it is dispensed.
  • the predetermined standby temperature is entered into the temperature control panel (not shown) and displayed on the temperature display panel 19.
  • the control unit 13 closes the water intake valve 14 and activates the heating element 16 which has a 2.8kW rating.
  • a pump 23, located at end 24 of the conduit 18, is activated and the water circulation valve 20 is opened to allow reservoir water to circulate through the conduit 18 and the return conduit 22 via the dispensing valve 17.
  • a pour button control (not shown) is pressed, the dispensing valve 17 is opened and the circulation valve 20 is closed allowing water to be dispensed.
  • the control unit 13 opens the water inlet valve 14 allowing cold water to enter the reservoir 11 and mix with the hot reservoir water.
  • the thermistor 25 monitors the reservoir temperature. Once the net reservoir temperature falls 3 0 C below the predetermined standby temperature, the control unit 13 closes the water inlet valve 14 and activates the heating element 16 to heat the reservoir water to the predetermined standby temperature. Once the standby temperature is reached the heating element 16 is deactivated.
  • the control unit 13 closes the cold water intake valve 14. Holding down the boost button activates the heating element 16.
  • the pump 23 is activated and the water circulation valve 20 is opened to allow reservoir water to circulate through the conduit 18 and the return conduit 22 via the dispensing valve 17.
  • a temperature probe 27, located in the conduit 18, monitors the circulating water temperature, which is displayed on the dispense temperature display 19. Once the set temperature is reached the user releases the boost button, the control unit 13 deactivates the heating element 16 and the boiler 10 is ready to dispense.
  • the boost button is enabled it remains enabled until either the user presses a reset button (not shown) or three minutes elapses without the boost button being pressed again to activate the heating element 16. In either case the control unit 13 maintains the reservoir water temperature at the standby temperature.
  • the control unit 13 opens a drain valve (not shown), which removes hot water from the reservoir.
  • the control unit 13 also opens the intake valve 14 and deactivates the heating element 16.
  • the pump 23 is activated and the water circulation valve 20 is opened to allow reservoir water to circulate through the conduit 18 and the return conduit 22 via the dispensing valve 17.
  • the temperature probe 27 monitors the circulating water temperature which is displayed on the dispense temperature display 19. Once the set temperature is reached the user releases the drain button, the control unit 13 closes the drain valve (not shown) and the cold water intake valve 14 and the boiler 10 is ready to dispense.
  • the drain button If the drain button is enabled it remains enabled until either the user presses a reset button (not shown) or three minutes elapses without the drain button being pressed again. In either case the control unit 13 maintains the reservoir water temperature at the standby temperature.
  • a cafetiere (not shown) containing a desired quantity ground coffee is placed on a weighing pan 28, and the weighing mechanism (not shown) is zeroed to set the tare.
  • the user presses and holds a pour button control (not shown) to dispense the water.
  • the control unit 13 opens the dispensing valve 17 and closes the circulation valve 20, allowing water to be dispensed.
  • the volume of water dispensed is weighed by the weighing mechanism and is displayed on a weight scale display 29. Once the correct volume of water has been dispensed the pour button is released by the user.
  • the water dispensed is at the chosen temperature to within 0.5 0 C of the set temperature. If the user presses and holds the pour button control (not shown) to dispense the water a timer (not shown) is activated by the control unit 13.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Devices For Dispensing Beverages (AREA)
  • Apparatus For Making Beverages (AREA)
  • Cookers (AREA)

Abstract

L'invention porte sur un chauffe-eau (10), pour des boissons et des produits alimentaires, qui comporte un réservoir d'eau (11), une unité de régulation de température de l'eau (13) en communication avec le réservoir d'eau (11), l'unité de régulation (13) commandant une vanne d'entrée d'eau (14) reliée au réservoir (11), un élément chauffant (16) monté à l'intérieur du réservoir et une vanne de distribution d'eau (17) reliée au réservoir (13), un moyen pour régler la température de l'eau à distribuer, et un moyen pour maintenir la température de l'eau distribuée dans une plage de +/- 3°C de la température réglée. Le chauffe-eau (10) génère de l'eau à des températures précises et stables, ce qui améliore la régulation disponible afin de produire des boissons de haute qualité. Le chauffe-eau (10) est rempli d'eau froide par incréments de petit volume, ce qui permet d'obtenir, par conséquent, des temps de récupération rapides et des économies d'énergie.
PCT/IE2010/000016 2009-04-14 2010-03-26 Chauffe-eau atmosphérique WO2010119438A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1117261.6A GB2482255B (en) 2009-04-14 2010-03-26 An atmospheric water boiler

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IE2009/0295A IE85810B1 (en) 2009-04-14 An atmospheric water boiler
IE2009/0295 2009-04-14

Publications (1)

Publication Number Publication Date
WO2010119438A1 true WO2010119438A1 (fr) 2010-10-21

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WO (1) WO2010119438A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2767199A1 (fr) * 2013-02-19 2014-08-20 Moran, Sean Martin Chaudière à vaporisation instantanée
WO2019222571A1 (fr) 2018-05-18 2019-11-21 Tea Unwrapped Llc Système et procédé de distribution d'eau régulée à une température précise
WO2021212529A1 (fr) * 2020-04-23 2021-10-28 南京骏诺电脑开水器制造有限公司 Distributeur d'eau du type à récupération de vapeur
RU2789095C2 (ru) * 2018-05-18 2023-01-30 Ти Анрэппд Ллк Система и способ раздачи воды с точно регулируемой температурой
JP2023528444A (ja) * 2020-06-02 2023-07-04 ラバッツァ プロフェッショナル ノース アメリカ，エルエルシー 飲料機および飲料機をプライミングする方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0244010A1 (fr) * 1986-05-01 1987-11-04 Verheijen B.V. Dispositif de distribution d'eau chaude
WO1990008494A1 (fr) * 1989-01-25 1990-08-09 Cafe 98 Industries Limited Machine a cafe
US6095031A (en) * 1999-01-08 2000-08-01 Bloomfield Industries Canada Limited Computer controlled brewing apparatus
GB2390138A (en) * 2002-06-25 2003-12-31 Sean Martin Moran An atmospheric water boiler
US20060096465A1 (en) * 2004-11-09 2006-05-11 Ruguo Hu Method and apparatus for optimizing variable liquid temperatures

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0244010A1 (fr) * 1986-05-01 1987-11-04 Verheijen B.V. Dispositif de distribution d'eau chaude
WO1990008494A1 (fr) * 1989-01-25 1990-08-09 Cafe 98 Industries Limited Machine a cafe
US6095031A (en) * 1999-01-08 2000-08-01 Bloomfield Industries Canada Limited Computer controlled brewing apparatus
GB2390138A (en) * 2002-06-25 2003-12-31 Sean Martin Moran An atmospheric water boiler
US20060096465A1 (en) * 2004-11-09 2006-05-11 Ruguo Hu Method and apparatus for optimizing variable liquid temperatures

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2767199A1 (fr) * 2013-02-19 2014-08-20 Moran, Sean Martin Chaudière à vaporisation instantanée
WO2019222571A1 (fr) 2018-05-18 2019-11-21 Tea Unwrapped Llc Système et procédé de distribution d'eau régulée à une température précise
CN112703168A (zh) * 2018-05-18 2021-04-23 散装茶有限责任公司 用于分配精确温控的水的系统和方法
JP2021524361A (ja) * 2018-05-18 2021-09-13 ティー・アンラップド・エルエルシー 正確な温度で制御された水を定量吐出するシステムおよび方法
EP3793933A4 (fr) * 2018-05-18 2022-04-13 Tea Unwrapped LLC Système et procédé de distribution d'eau régulée à une température précise
RU2789095C2 (ru) * 2018-05-18 2023-01-30 Ти Анрэппд Ллк Система и способ раздачи воды с точно регулируемой температурой
WO2021212529A1 (fr) * 2020-04-23 2021-10-28 南京骏诺电脑开水器制造有限公司 Distributeur d'eau du type à récupération de vapeur
JP2023528444A (ja) * 2020-06-02 2023-07-04 ラバッツァ プロフェッショナル ノース アメリカ，エルエルシー 飲料機および飲料機をプライミングする方法
JP7490090B2 (ja) 2020-06-02 2024-05-24 ラバッツァ プロフェッショナル ノース アメリカ，エルエルシー 飲料機および飲料機をプライミングする方法

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GB2482255A (en) 2012-01-25

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