WO2013157939A1

WO2013157939A1 - Sauce dispensing device

Info

Publication number: WO2013157939A1
Application number: PCT/NL2013/050273
Authority: WO
Inventors: Cornelis Petrus ZIJERVELD
Original assignee: Nyc Be Beautiful B.V.
Priority date: 2012-04-17
Filing date: 2013-04-16
Publication date: 2013-10-24
Also published as: NL2008648C2

Abstract

The invention relates to a device for the dispensing of sauce comprising a sauce storage unit with an outlet channel under the sauce storage unit. In accordance with the invention the outlet channel has a flexible wall which rests against a plate and a first pressure element and a second pressure element can press the outlet channel closed at the upper side and the lower side against the plate whereby the plate is at least partly heated at the location of the outlet channel.

Description

Sauce dispensing device

The invention relates to a device in accordance with the preamble of claim 1. Dispensing sauce from a sauce storage unit often requires complicated constructions that often make heating the sauce difficult.

In order to avoid this drawback, the device is in accordance with claim 1. In this way, the sauce that lies between the upper roller and the lower roller and that is set apart in order to dispense the sauce, can be warmed up at the same time in a simple way.

In accordance with an embodiment, the device is in accordance with claim 2. In this way, prolonged bacterial growth on the component that comes in contact with air and gets warm is prevented .

In accordance with an embodiment, the device is in accordance with claim 3. In this way, the replenishment and/or changing of the sauce stock can be carried out in a simple manner .

In accordance with an embodiment, the device is in accordance with claim 4. In this way, the shelf life of the sauce is improved .

In accordance with an embodiment, the device is in accordance with claim 5. In this way, it is prevented that pieces of vegetable, meat and other sauce ingredients are get^¬ ting caught between the upper roller and the plate so

preventing that the upper roller would not press the outlet channel closed properly.

In accordance with an embodiment, the device is in accordance with claim 6. In this way, the lower roller can epty a predetermined portion out of the outlet channel.

In addition, the invention concerns a storage bag in accordance with claim 7. Such a storage bag can be used in the device . The invention will be hereinafter described with the aid of one or more embodiments using a drawing. The drawing shows in

Figure 1 a schematic cross-section of a vending machine with a cooking chamber, within which a portion of pasta can be cooked, and a sauce dispensing device, within which a sauce can be heated in portions,

Figure 2 a schematic longitudinal cross-section of a second embodiment of the cooking chamber,

Figure 3 a schematic longitudinal cross-section of a third em^¬ bodiment of the cooking chamber,

Figure 4 a cross-sectional view IV-IV of the cooking chamber in ^' Figure 3 , and

Figure 5 a detail of a cross-section V-V of the dispensing de- vice in Figure 1.

The vending machine has a housing (not shown) within which is a boiler 1 for heating and storing hot water, a cooking chamber 52, a pasta dispensing device 9, a sauce

dispensing device 18, and a transport system 71 for feeding, positioning and removing trays 75 in the vending machine. Furthermore, the vending machine has a control system that can be enabled by the user by, for example, inserting coins. The option also exists to use buttons to select certain products. The control unit is coupled to various motors, valves and sen- sors, and the like.

The boiler 1 has a boiler wall 2 surrounded by a heater 5. The boiler 1 has a water outlet 4 with an outlet connection 6, an inlet connection 7 and a vent connection 41. The inlet connection 7 is connected to a water connection 61 using a water pipe via a flow meter 58, a valve 59 and a heat exchanger 60. The vent connection 41 is connected to a pressure relief valve 43 and a vent valve 44. Furthermore, boiler 1 has a temperature sensor (not shown) which, in combination with heater 5 and the control system ensures that the tempera- ture of the water in boiler 1 remains slightly below 100°C. To prevent heat loss, the boiler wall 2 is enclosed with insulation 3. The cooking chamber 52 has a cylindrical cooking chamber wall 50 with on one side of the cooking chamber wall 50 a bottom 38. A sliding wall 48 slides with a sealing ring 49 in the inside of the cooking chamber wall 50. A lid 36 is connected to the sliding wall 48 with coupling rods 39 and can be sealed in the bottom 38 using a sealing ring 35. To this end, the adjustment cylinder 56 moves the lid 36 parallel to the centre-line of the cooking chamber wall 50. A basket 40 is placed between the sliding wall 48 and the lid 36. Spacer rings 37 are placed on coupling rods 39 in order to hold the basket 40 in the longitudinal direction. When the lid 36 is sealingly placed in the bottom 38, the basket 40 is in a first position and the sliding wall 48 and. the lid 36 with the cooking chamber wall 50 form an enclosed space around the basket 40.

The sliding wall 48 is optionally connected by a coupling piece 73 though a piston rod 55 to a piston 54. The piston 54 can move back and forth in the adjustment cylinder 56 when fluid such as air or water flows through a first con- nection 53 and a second connection 57 thereby moving the basket 40 between the first position and a second position. When the assembly of the sliding wall 48, the lid 36, and the basket 40 moves to the left up to a positional stop (not shown) in the shown embodiment until the basket 40 is com- pletely enclosed by the cooking chamber 52, the seals 35 and 49 will seal against, respectively, the bottom 38 and the cooking chamber wall 50 so that the basket 40 is in the first position in an enclosed cooking space. The surface area of the sliding wall 48 is greater than the surface area of the lid 36. If the pressure in the cooking space is greater than the ambient pressure, the pressure difference will apply a force in the direction of the positional stop forcing the lid 36 to remain closed, ensuring the cooking chamber 52 cannot be opened by mistake when it is in the closed position.

The cooking chamber wall 50 has a filling connection

42 that is connected through a pipe with a valve 72 to the outlet connection 6 of the boiler 1. The vent connection 41 is connected to a pressure relief valve 43 and a vent valve 44. A level sensor 47 is fitted in the sliding wall 48, which via a pipe 46 and a sensor connection 45 is connected to the control system with which the level of. the liquid in the cooking^■ chamber 52 can be established. A cooking chamber outlet 63 is connected via a valve 74 and the heat exchanger 60 to a water outlet 62. The heat exchanger 60 has a heat buffer so that the heat from the water released from the cooking chamber 52 through outlet 63 can be stored and later reused in a new cooking cycle when water is fed into cooking chamber 52 from boiler 1. In order to heat water in the cooking chamber 52, a heater 51 is fitted around the cooking chamber wall 50 and insulation 64 is fitted around the cooking chamber wall 50 and the heater.

The basket 40 is open on one side so the cooked pasta can fall into the basket 40 when the basket 40 is in the second position outside the cooking chamber 52 and can be tipped out after cooking by rotating basket 40 around its longitudinal axis. The basket 40 is preferably made of metal mesh so that while the water is boiling it can flow through the basket 40. In order to rotate the assembly of the sliding wall 48, the lid 36, and the basket 40 along the longitudinal axis, a profiled rod 24 is attached to the lid 36, which can slide into a sliding sleeve 30. The sliding sleeve 30 is supported by a bearing 29, and a wheel 28 rotates the sliding sleeve 30 and therewith the assembly of the sliding wall 48, the lid 36, and the basket 40. The coupling piece 73 is fitted with a rotary coupling so that the piston 54 in the adjustment cylinder 56 does not rotate. A rotary drive 25 with a motor 26 rotates the wheel using a toothed belt 27. The wheel 28 and/or the ro- tary drive 28 is/are provided with sensors so that the control system knows the rotational position of the basket 40. In another embodiment, the rotational drive is positioned between the cooking chamber 52 and the adjustment cylinder 56. There is also an embodiment possible whereby a linear drive engages the profiled rod 24.

The vending machine has a transport system 71 that includes a tray holder 34 that can move over a tray guide 33. The tray holder 34 is coupled with a belt 32 which runs around wheels 31. One of the wheels 31 is driven by a motor that can position the tray holder 34 into three positions. A tray 75 can be placed into the tray holder 34, whereby in position A, the tray 75 is placed under the basket 40; in position A' the tray 75 is placed beneath the sauce dispensing device 18; and in position A" the tray 75 is accessible from outside the vending machine so that tray 75 can be placed into the tray holder 34 or removed from tray holder 34. There are sensors that can detect whether there is a tray 75 in the tray holder 34 and the position of the tray holder 34.

The pasta dispensing device 9 has a storage space 10 which becomes narrow at the bottom where a dispensing wheel 14 regulates the flow 11 to a dispensing nozzle 15. The storage area 10 can be filled through a lid 8. The dispensing nozzle 15 is above the basket 40 when basket 40 is in the second position. The dispensing wheel 14 is the same width as the narrowed bottom of the storage area 10, is fitted with plastic bristles 13, and can rotate in a direction 12. The dispensing wheel 14 is driven for a set time by a dispensing motor (not shown) and this time determines the amount of pasta that falls through the dispensing nozzle 15 into ' the basket 40. Immediately adjacent to the dispensing nozzle 15, is an oil

dispenser 70 with a sprayer by which oil, for example olive oil, can be sprayed on the uncooked pasta in the basket 40, if the basket 40 is in the second position.

The sauce dispensing device 18 is made up of a support plate 20 with hooks (not shown) upon which a (preferably plastic) bag 17, which is filled with sauce, is hung using eyelets 16. Preferably the vending machine will be fitted with two identical sauce dispensing devices 18 so that if one of the bags 17 is empty, sauce from the other bag 17 can be dispensed. The bag 17 has a sauce dispensing channel 65 that is open at the top to a larger storage volume and has a constant width over the dispensing distance. The dispensing distance is preferably longer than the constant width.

The support plate 20 has a heating plate 21 at the bottom; insulation 66 (see Figure 5) between the support plate 20 and the heating plate 21 prevents unwanted heating of the support plate 20. An upper roller 19 presses the dispensing channel 65 against the support plate 20 and a lower roller 22 presses the dispensing channel 65 against the heating plate 21 and possibly the support plate 20. The upper roller 19 and lower roller 22 ensure that portions of sauce are dispensed out of a sauce outlet 23 from the dispensing channel 65. The bag 17 is closed when it is brought to and hung up in the vending machine. Subsequently, the sauce dispensing channel 65 is pressed against the support plate 20 and the heating plate 22 by the upper roller 19 and the lower roller 22. The sauce outlet 23 is created by cutting off the tip of the dispensing channel 65 and, after heating the sauce the sauce can dispensed to the tray 75 positioned under the sauce outlet 23 in position A' by moving the upper roller 19 and/or the lower roller 22. After the sauce has been pushed out of the sauce dispensing channel 65 by the lower roller 22, the lower part of the empty dispensing channel 65 will lie against the heater plate, which is heated to a temperature of approximately 70° Celsius. This high temperature of the heating plate 21 ensures there will be no bacterial growth in the dispensing channel 65 and prevents the contents of the pouch 17 from spoiling.

The operation of the vending machine is as follows: the user places an empty tray 75 in the tray holder 34 and puts instructions into the control system to start cooking a portion of pasta, for example, by the provision of a payment. The control system of the vending machine ensures that the transport system moves an empty tray into the A position under the dispensing nozzle 15 and the second position of the basket 40. The basket 40 is in position with the opening facing up. The dispensing wheel 14 rotates for a set time and a portion of pasta 11 passes through the dispensing nozzle 15 into the basket 40. The oil dispenser 70 sprays a small amount, for example, a few drops, of oil onto the pasta in the basket 40. The adjustment cylinder 56 moves the sliding wall 48, the lid 36 and the basket 40 assembly into the first position inside the cooking chamber wall 50.

The water in the boiler 1 is slightly below 100° Celsius with a liquid pressure equal to the pressure of the water connection 61 because the shut-off valve 59 is opened. 'The cooking chamber 52 is filled with water by opening the valve 72 and the vent valve 44 that is connected to the cooking chamber 52. The cooking chamber 52 is filled with a pre-set amount of water measured by the flow meter 58, or up to a certain level measured by the level sensor 47. After filling, the vent valve 44 and the shut-off valve 72 close and the heater. 51 is turned on. The water is in a pressure-tight enclosed space, so that when the temperature rises above 100°C, the pressure in this space rises above the ambient pressure.

The water in the cooking chamber 52 is heated until it reaches a set temperature or pressure, measured by a temperature sensor and/or a pressure sensor mounted in the cooking chamber (not shown) . Because of the pressure in the boiling cooking chamber 52 and the difference in the surface area of the sliding wall 48 and the lid 36, the sliding wall 48, the lid 36 and the basket 40 assembly is pushed against the positional stop so that it is not possible for the cooking chamber 52 to open.

After the prescribed cooking time of about two minutes for example, the heater is switched off and the valve 74 opened. Now the steam pressure in the cooking chamber 52 pushes the liquid from the cooking chamber 52 to the water outlet 62 through the heat exchanger 60, which can preheat wa- ter flowing into the boiler 1.

After the water from the cooking chamber 52 has drained and the pressure in the cooking chamber 52 is equal to the ambient pressure, the adjustment cylinder 56 moves the sliding wall 48, the lid 36 and the basket 40 assembly to the second position. Then the motor 26 rotates the basket 40 around 180° so that the cooked pasta falls into the tray 75= The spacer rings 37 provide sufficient distance between the basket 40 and the sliding wall 48 so that pasta falling from the basket 40 remains clear of the bottom 38. After the pasta has fallen into the tray 75, the tray 75 is moved into posi^¬ tion below the sauce outlet 23. The motor 26 rotates the cage 40 back 180° back so that the basket 40 is ready to receive the next portion. Simultaneously with starting of the pasta cooking cycle the heating of the sauce in the sauce dispensing device 18 is started. The upper roll 19 thereby moves away from the support plate 20, as a result of which, the sauce dispensing channel 65 fills with sauce. Following that the roller 19 moves back to the support plate 20 and closes the sauce supply. The sauce in the dispensing channel 65 is now heated up by the heating plate 21 and reaches about 50° Celsius in the time required to cook the pasta, which' is about 120 seconds.

After the tray 75 containing cooked pasta is placed in position A' under the sauce outlet 23, the lower roller 22 moves upwards and away from the support plate 20 to approximately the position of the upper roller 19, then it moves back towards the support plate 20 and rolls along the support plate 20 in a downward motion and pushes the heated sauce from the dispensing channel 65 so that the sauce falls onto the pasta in the tray 75. Then, the tray 75 is moved to position A" and the user can remove the tray 75 containing cooked pasta and hot sauce.

Figure 2 shows an embodiment of the cooking chamber

52 in which the surface area of the sliding wall 48 is equal to the area of the lid 36. The cooking chamber wall 50 is cylindrical and has no bottom. The basket 40 is the same length as the distance between the sliding wall 48 and the lid 36. The sliding wall 48 and the lid 36 form the side of the basket 40, these are possibly coated with Teflon where at the location of the basket in order to prevent the cooked pasta from sticking .

This embodiment of the cooking chamber 52 makes it imperative that the lid 36 is fully secured to the cooking chamber wall 50 during cooking to prevent for example, in the case of a power failure or suchlike, the release of boiling water or steam. One way this can be achieved is by means of a spring (not shown) that holds the sliding wall 48, the lid 36 and the basket 40 assembly in the first position. Another measure may be to use a spring-loaded latch (not shown) to hold the sliding wall 48, the lid 36 and the basket 40 assembly in the first position, only allowing the sliding wall 48, the lid 36 and the basket 40 assembly to be moved to the second position after the control unit has taken care of the necessary release of the latch.

Figures 3 and 4 show a third embodiment of the cook- ing chamber 52. In this embodiment, the lid 36 has an axial sealing ring 35 on the bottom 38 of the cooking chamber. The diameter of the sealing ring 35 is smaller than the diameter of the sealing ring of the sliding wall 48, so that when the pressure in the cooking chamber is greater than the ambient pressure the axial sealing ring 35 is pressed against the bottom. As a result, a good seal is obtained and the unit will remain safe in the event of a failure of the control unit. The sliding wall 48 is fitted with three scrapers 69. By rotating the sliding wall 48, the lid 36 and the basket 40 assembly while the basket 40 is in the second position, the scrapers 69 will scrape along the inside of the boiler wall 50 and the bottom 38, to prevent material from becoming encrusted.

Figure 4 shows that basket 40 has a U-shaped cross- section so that the basket 40 can be easily filled and emp- tied. The sliding wall 48 and the lid 36 are coupled with three coupling rods 39. It will be clear that the coupling can also take place in an alternative manner and/or that the basket 40 can have a different model.

Figure 5 shows the way in which the sauce dispensing device 18 dispenses sauce 76 from the sauce outlet 23. In the stationary state, the situation is as shown in Figure 5a. The sauce dispensing channel 65 is empty. Simultaneously with the start of cooking the pasta, the upper roller 19 moves from the supporting plate 20 and sauce dispensing channel 65 fills with sauce, as shown in Figure 5b. Then the upper roller 19 moves a short distance downwards until the upper roller 19 seals the dispensing channel 65 against the support plate 20; then the roller 19 rolls back upwards the short distance mentioned earlier and the sauce with any pieces of vegetables, meat or suchlike is pushed upwards. Thus, the upper roller 19, following a path 67 as shown in Figure 5c. This prevents that pieces of vegetable, or any other solids in the sauce, remain between the upper roller 19 and the support- plate 20. Such pieces may hinder the sealing of the pouch 17 by the roller 19. In an alternative embodiment, the vertical movement of the roller 19 can be omitted and the roller 19 moves only horizontally.

In addition to the previously described embodiment of the dispensing channel 65, in another embodiment the dispensing channel 65 may be fitted with a snap connection to fix the dispensing channel 65 to the support plate 20. In this way the dispensing channel 65 retains its shape and the volume of the sauce dispensed is accurately defined.

After the sauce has been warmed up and the container

75 positioned beneath the sauce outlet 23, the lower roller 22 moves away from the support plate 20 and upwards to just under the upper roll 19, it is then pressed up against the support plate 20, see Figure 5d. Then the lower roller 22 rolls down- wards along the support plate 20, empties the sauce dispensing channel 65 and dispenses a portion of sauce 76 from the sauce outlet 23. Therefore the lower roller 22 follows a path 68 as shown in Figure 5d and 5e until it reaches the position shown in Figure 5a.

In the embodiment described above, the dispensing channel 65 is closed respectively by the upper roller 19 and the lower roller 20. In other embodiments, this closure can be carried out using differently shaped pressure elements, such as a plastic component with a rounded edge that can move along the dispensing channel 65.

The components described above, such as the cooking chamber 52 with the boiler 1 and the sauce dispensing device 18 are also suitable for semi-automatic use in a professional kitchen .

The cooking chamber 52 is then adjusted, in such a way that the lid 36 is fitted with a handle, with which the sliding wall 48, the lid 36 and the basket 40 assembly can be moved between the first and second position. Also the user can rotate the basket 40 along the longitudinal axis of the cook- ing chamber wall 50 so that it can be filled with pasta and cooked pasta can fall out. Filling the cooking chamber 50 with water, boiling the water and draining the water from the cooking chamber 50 can be done manually if necessary or there is a control unit that will do this after receiving instruction from the user. Optionally, the sliding wall 48 is provided with a guide so that the sliding wall 48, the lid 36 and the basket 40 assembly can move in and out of the cooking chamber wall 50 in a straight line. Another assembly can also be fitted to ensure the sliding wall 48, the lid 36 and the basket 40 assembly can only be pushed into the cooking chamber wall 50 if the basket 40 is upright. The rotation of the assembly is therefore blocked when the assembly is inside the cooking chamber wall 50.

The sauce dispensing device 18, fitted with a bag 17 of sauce or many bags 17 of sauce with different flavours, can be used in a professional kitchen or snack bar for the on- demand heating of pre-fabricated sauces that can be used for various dishes.

Claims

A device for dispensing hot sauce, comprising a sauce storage unit (17) with an outlet channel (65) under the sauce storage unit characterised in that the outlet channel (65) has a flexible wall which rests against a plate (20,21) and a first pressure element (19) and a second pressure element (22) can press the outlet channel closed at the upper side and the lower side against the plate whereby the plate (21) is at least partly heated at the location of the outlet channel (65).

A device in accordance with claim 1 or 2 whereby the outlet channel (65) is interchangeable.

A device in accordance with one of the preceding claims whereby the sauce storage unit and the outlet channel form a storage bag (17) that can be replaced in its entirety.

A device in accordance with claim 4, whereby the storage bag (17) is a plastic bag that is closed airtight before use.

A device in accordance with one of the preceding claims, whereby the first pressure element (19) can move upwards along the plate (20,21) .

A device in accordance with one of the preceding claims, whereby the second pressure element (22) can move downwards along the plate (20,21).

Storage bag of flexible material comprising an outlet (65) of more or less constant cross-section which is filled with sauce and is thereafter completely closed.