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WO2018140437A1 - Distributeur de boisson - Google Patents

Distributeur de boisson Download PDF

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Publication number
WO2018140437A1
WO2018140437A1 PCT/US2018/014960 US2018014960W WO2018140437A1 WO 2018140437 A1 WO2018140437 A1 WO 2018140437A1 US 2018014960 W US2018014960 W US 2018014960W WO 2018140437 A1 WO2018140437 A1 WO 2018140437A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice
beverage dispenser
beverage
refrigeration system
ice bath
Prior art date
Application number
PCT/US2018/014960
Other languages
English (en)
Inventor
Raymond J. Vanassche
Mingfei Gan
Joshua Casey SCHWARBER
Original Assignee
The Coca-Cola Company
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 The Coca-Cola Company filed Critical The Coca-Cola Company
Publication of WO2018140437A1 publication Critical patent/WO2018140437A1/fr

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D31/00—Other cooling or freezing apparatus
    • F25D31/002—Liquid coolers, e.g. beverage cooler
    • F25D31/003—Liquid coolers, e.g. beverage cooler with immersed cooling element
    • 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
    • B67D1/0857—Cooling arrangements
    • B67D1/0858—Cooling arrangements using compression systems
    • B67D1/0861—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means
    • B67D1/0864—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means in the form of a cooling bath
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25C—PRODUCING, WORKING OR HANDLING ICE
    • F25C5/00—Working or handling ice
    • F25C5/18—Storing ice
    • 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
    • B67D1/0015—Apparatus or devices for dispensing beverages on draught the beverage being prepared by mixing at least two liquid components
    • B67D1/0021—Apparatus or devices for dispensing beverages on draught the beverage being prepared by mixing at least two liquid components the components being mixed at the time of dispensing, i.e. post-mix dispensers

Definitions

  • the disclosure generally relates to a beverage dispenser and more particularly relates to dynamically managing the operation of a refrigeration system of the beverage dispenser.
  • a beverage dispenser is disclosed herein.
  • the beverage dispenser may include an ice bath, an evaporator coil disposed within the ice bath, and an ice probe attached to the evaporator coil.
  • a refrigeration system associated with the evaporator coil may be dynamically managed in order to provide a suitable amount of ice in the ice bath in order to meet the beverage dispensing demands of the beverage dispenser.
  • FIG. 1 schematically depicts a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 2 depicts a top view of an evaporator coil with an ice probe attached thereto in accordance with one or more embodiments of the disclosure.
  • FIG. 3 depicts a front view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 4 depicts a side view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 5 depicts a top view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 6 depicts a rear view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 7 depicts a perspective view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 8 depicts a perspective view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 9 depicts a front view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 10 depicts a rear view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 11 depicts a top view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 12 depicts a cross-sectional view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 13 depicts a cross-sectional view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 14 depicts a cross-sectional view of a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 15 depicts a side view of a heat exchanger subsystem disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 16 depicts a rear view of a heat exchanger subsystem disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 17 depicts a front view of a heat exchanger subsystem disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 18 depicts a side view of a heat exchanger subsystem disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 19 depicts a top view of a heat exchanger subsystem disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIGS. 20-26 depict various views of an ice bath subsystem disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIGS. 27-33 depict various views of a beverage component subsystems disposed within a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 34 depicts a control architecture that may be used to control a beverage dispenser in accordance with one or more embodiments of the disclosure.
  • FIG. 1 schematically depicts a beverage dispenser 100.
  • the beverage dispenser 100 may include a nozzle 102 for dispensing a beverage.
  • the nozzle 102 may be in communication with a number of beverage components. In some instances, the nozzle 102 may mix the beverage components to form a beverage. Any number of beverage components may be used herein.
  • the beverage components may include water and/or carbonated water.
  • the beverage components may include a number of micro-ingredients and one or more macro-ingredients.
  • the macro-ingredients may have reconstitution ratios in the range from full strength (no dilution) to about six (6) to one (1) (but generally less than about ten (10) to one (1)).
  • the reconstitution ratio refers to the ratio of diluent (e.g., water or carbonated water) to beverage ingredient. Therefore, a macro-ingredient with a 5: 1 reconstitution ratio refers to a macro-ingredient that is to be mixed with five parts diluent for every part of the macro-ingredient in the finished beverage.
  • macro-ingredients may have reconstitution ratios in the range of about 3 : 1 to 5.5: 1, including 4.5: 1, 4.75: 1, 5: 1, 5.25: 1, and 5.5: 1 reconstitution ratios.
  • the macro-ingredients may include sweeteners such as sugar syrup, HFCS ("High Fructose Corn Syrup"), FIS ("Fully Inverted Sugar”), MIS ("Medium Inverted Sugar”), mid- calorie sweeteners comprised of nutritive and non-nutritive or high intencity sweetener blends, and other such nutritive sweeteners that are difficult to pump and accurately meter at concentrations greater than about 10: 1 - particularly after having been cooled to standard beverage dispensing temperatures of around 35-45° F.
  • sweeteners such as sugar syrup, HFCS ("High Fructose Corn Syrup"), FIS ("Fully Inverted Sugar"), MIS (“Medium Inverted Sugar”)
  • mid- calorie sweeteners comprised of nutritive and non-nutritive or
  • An erithritol sweetener may also be considered a macro-ingredient sweetener when used as the primary sweetener source for a beverage, though typically erythritol will be blended with other sweetener sources and used in solutions with higher reconstitution ratios such that it may be considered a micro-ingredient as described below.
  • the macro-ingredients may also include concentrated extracts, purees, and similar types of ingredients.
  • Other ingredients may include traditional BIB ("bag-in-box”) flavored syrups (e.g., COCA-COLA bag-in- box syrup), juice concentrates, dairy products, soy, and rice concentrates.
  • a macro-ingredient base product may include the sweetener as well as flavorings, acids, and other common components of a beverage syrup.
  • the beverage syrup with sugar, HFCS, or other macro-ingredient base products generally may be stored in a conventional bag-in-box container remote from the dispenser.
  • the viscosity of the macro-ingredients may range from about 1 to about 10,000 centipoise and generally over 100 centipoises or so when chilled. Other types of macro-ingredients may be used herein.
  • the micro-ingredients may have reconstitution ratios ranging from about ten (10) to one (1) and higher. Specifically, many micro-ingredients may have reconstitution ratios in the range of about 20: 1, to 50: 1, to 100: 1, to 300: 1, or higher.
  • the viscosities of the micro-ingredients typically range from about one (1) to about six (6) centipoise or so, but may vary from this range.
  • micro-ingredients include natural or artificial flavors; flavor additives; natural or artificial colors; artificial sweeteners (high potency, nonnutritive, or otherwise); antifoam agents, nonnutritive ingredients, additives for controlling tartness, e.g., citric acid or potassium citrate; functional additives such as vitamins, minerals, herbal extracts, nutricuticals; and over the counter (or otherwise) medicines such as pseudoephedrine, acetaminophen; and similar types of ingredients.
  • Various acids may be used in micro-ingredients including food acid concentrates such as phosphoric acid, citric acid, malic acid, or any other such common food acids.
  • Various types of alcohols may be used as either macro- or micro-ingredients.
  • the micro- ingredients may be in liquid, gaseous, or powder form (and/or combinations thereof including soluble and suspended ingredients in a variety of media, including water, organic solvents, and oils). Other types of micro-ingredients may be used herein.
  • micro-ingredients for a finished beverage product include separately stored non-sweetener beverage component concentrates that constitute the flavor components of the finished beverage.
  • Non-sweetener beverage component concentrates do not act as a primary sweetener source for the finished beverage and do not contain added sweeteners, though some non-sweetener beverage component concentrates may have sweet tasting flavor components or flavor components that are perceived as sweet in them.
  • These non-sweetener beverage component concentrates may include the food acid concentrate and food acid-degradable (or non-acid) concentrate components of the flavor, such as described in commonly owned US patent application Ser. No.
  • micro-ingredients may have reconstitution ratios ranging from about ten (10) to one (1) and higher, where the micro-ingredients for the separately stored non-sweetener beverage component concentrates that constitute the flavor components of the finished beverage typically have reconstitution ratios ranging from 50: 1, 75: 1, 100: 1, 150: 1, 300: 1, or higher.
  • the non-sweetener flavor components of a cola finished beverage may be provided from separately stored first non-sweetener beverage component concentrate and a second non-sweetener beverage component concentrate.
  • the first non-sweetener beverage component concentrate may comprise the food acid concentrate components of the cola finished beverage, such as phosphoric acid.
  • the second non-sweetener beverage component concentrate may comprise the food acid- degradable concentrate components of the cola finished beverage, such as flavor oils that would react with and impact the taste and shelf life of a non-sweetener beverage component concentrate were they to be stored with the phosphoric acid or other food acid concentrate components separately stored in the first non-sweetener component concentrate.
  • the second non-sweetener beverage component concentrate does not include the food acid concentrate components of the first non-sweetener beverage component concentrate (e.g., phosphoric acid), the second non-sweetener beverage component concentrate may still be a high-acid beverage component solution (e.g., pH less than 4.6).
  • a high-acid beverage component solution e.g., pH less than 4.6.
  • a finished beverage may have a plurality of non-sweetener concentrate components of the flavor other than the acid concentrate component of the finished beverage.
  • the non-sweetener flavor components of a cherry cola finished beverage may be provided from the separately stored non-sweetener beverage component concentrates described in the above example as well as a cherry non-sweetener component concentrate.
  • the cherry non-sweetener component concentrate may be dispensed in an amount consistent with a recipe for the cherry cola finished beverage.
  • Such a recipe may have more, less, or the same amount of the cherry non-sweetener component concentrate than other recipes for other finished beverages that include the cherry non-sweetener component concentrate.
  • the amount of cherry specified in the recipe for a cherry cola finished beverage may be more than the amount of cherry specified in the recipe for a cherry lemon-lime finished beverage to provide an optimal taste profile for each of the finished beverage versions.
  • Such recipe-based flavor versions of finished beverages are to be contrasted with the addition of flavor additives or flavor shots as described below.
  • micro-ingredient sweeteners may include high intensity sweeteners such as aspartame, Ace-K, steviol glycosides (e.g., Reb A, Reb M), sucralose, saccharin, or combinations thereof.
  • Micro-ingredient sweeteners may also include erythritol when dispensed in combination with one or more other sweetener sources or when using blends of erythritol and one or more high intensity sweeteners as a single sweetener source.
  • micro-ingredient flavor additives may include additional flavor options that can be added to a base beverage flavor.
  • the micro- ingredient flavor additives may be non-sweetener beverage component concentrates.
  • a base beverage may be a cola flavored beverage, whereas cherry, lime, lemon, orange, and the like may be added to the cola beverage as flavor additives, sometimes referred to as flavor shots.
  • the amount of micro-ingredient flavor additive added to supplement a finished beverage may be consistent among different finished beverages.
  • the amount of cherry non-sweetener component concentrate included as a flavor additive or flavor shot in a cola finished beverage may be the same as the amount of cherry non-sweetener component concentrate included as a flavor additive or flavor shot in a lemon-lime finished beverage.
  • a recipe-based flavor version of a finished beverage is selectable via a single finished beverage selection icon or button (e.g., cherry cola icon/button)
  • a flavor additive or flavor shot is a supplemental selection in addition to the finished beverage selection icon or button (e.g., cola icon/button selection followed by a cherry icon/button selection).
  • beverage selections may be made through a touchscreen user interface or other typical beverage user interface selection mechanism (e.g., buttons) on the beverage dispenser.
  • the selected beverage including any selected flavor additives, may then be dispensed upon the beverage dispenser 100 receiving a further dispense command through a separate dispense button on the touchscreen user interface or through interaction with a separate pour mechanism such as a pour button (electromechanical, capacitive touch, or otherwise) or pour lever.
  • a macro- ingredient flavored syrup that contains all of a finished beverage's sweetener, flavors, and acids is mixed with a diluent source such as plain or carbonated water in ratios of around 3 : 1 to 6: 1 of diluent to the syrup.
  • a diluent source such as plain or carbonated water
  • the sweetener(s) and the non-sweetener beverage component concentrates of the finished beverage are all separately stored and mixed together about a nozzle when the finished beverage is dispensed.
  • Example nozzles suitable for dispensing of such micro-ingredients include those described in commonly owned US provisional patent application Ser. No. 62/433,886, entitled “Dispensing Nozzle Assembly," PCT patent application Ser. No. PCT/US 15/026657, entitled "Common Dispensing Nozzle
  • the beverage dispenser 100 may dispense finished beverages from any one or more of the macro-ingredient or micro-ingredient sources described above.
  • a macro-ingredient flavored syrup may be dispensed with a diluent source such as plain or carbonated water to produce a finished beverage.
  • the traditional BIB flavored syrup may be dispensed with the diluent and one or more micro-ingredient flavor additives to increase the variety of beverages offered by the beverage dispenser 100.
  • Micro-ingredient-based finished beverages may be dispensed by separately dispensing each of the two or more non-sweetener beverage component concentrates of the finished beverage along with a sweetener and diluent.
  • the sweetener may be a macro- ingredient sweetener or a micro-ingredient sweetener and the diluent may be water or carbonated water.
  • a micro-ingredient-based cola finished beverage may be dispensed by separately dispensing a food acid concentrate components of the cola finished beverage, such as phosphoric acid, food acid-degradable concentrate
  • a micro-ingredient- based diet-cola finished beverage may be dispensed by separately dispensing a food acid concentrate components of the diet-cola finished beverage, food acid-degradable concentrate components of the diet-cola finished beverage, micro-ingredient sweetener, such as aspartame or an aspartame blend, and carbonated water.
  • a mid-calorie micro-ingredient-based cola finished beverage may be dispensed by separately dispensing a food acid concentrate components of the mid-calorie cola finished beverage, food acid-degradable concentrate components of the mid-calorie cola finished beverage, a reduced amount of a macro-ingredient sweetener, a reduced amount of a micro-ingredient sweetener, and carbonated water.
  • reduced amount of macro- ingredient and micro-ingredient sweeteners it is meant to be in comparison with the amount of macro-ingredient or micro-ingredient sweetener used in the cola finished beverage and diet-cola finished beverage.
  • a supplementally flavored micro-ingredient-based beverage such as a cherry cola beverage or a cola beverage with an orange flavor shot
  • a supplementally flavored micro-ingredient-based beverage may be dispensed by separately dispensing a food acid concentrate components of the flavored cola finished beverage, food acid-degradable concentrate components of the flavored cola finished beverage, one or more non-sweetener micro- ingredient flavor additives (dispensed as either as a recipe-based flavor version of a finished beverage or a flavor shot), a sweetener (macro-ingredient sweetener, micro- ingredient sweetener, or combinations thereof), and carbonated water. While the above examples are provided for carbonated beverages, they apply to still beverages as well by substituting carbonated water with plain water.
  • the various ingredients may be dispensed by the beverage dispenser 100 in a continuous pour mode where the appropriate ingredients in the appropriate proportions (e.g., in a predetermined ratio) for a given flow rate of the beverage being dispensed.
  • the beverage dispenser 100 provides for continuous mixing and flows in the correct ratio of ingredients for a pour of any volume.
  • This continuous mix and flow method can also be applied to the dispensing of a particular size beverage selected by the selection of a beverage size button by setting a predetermined dispensing time for each size of beverage.
  • the beverage dispenser 100 may be in
  • a water conduit 106 may connect the nozzle 102 with the external water source 104.
  • the water conduit 106 may include a booster 108, a backflow preventer 110, a vessel 112 with a pressure regulator 114, a water filter 116, and a tap 118 to other beverage dispensers, all of which may be disposed outside of the beverage dispenser 100.
  • the water conduit 106 may include a strainer 120, a backflow preventer 122, a pressure regulator 124, a carbonator pump 126 for pumping water into a pressurized carbonator tank 154, a water heat exchanger 128, and a still water valve 130 comprising a backblock valve 132, a flow meter 134, and a shutoff valve 136.
  • the water heat exchanger 128 may be disposed within an ice bath 138.
  • the carbonator tank 154 may sit on a stand 155.
  • the nozzle 102 may be in communication with a CO2 source via a CO2 conduit 140.
  • the CO2 source may comprise an internal CO2 source 142 within the beverage dispenser 100 and/or an external CO2 source 144 outside of the beverage dispenser.
  • the internal CO2 source 142 may be stored in a cabinet or other compartment.
  • the external CO2 source 144 may be omitted.
  • the CO2 conduit 140 may include a pressure regulator 146 disposed outside of the beverage dispenser 100 and a pressure regulator 148 disposed within the beverage dispenser 100.
  • the CO2 conduit 140 also may include a backflow preventer 150, a pressure relief valve 152, the carbonator tank 154, and a sparkling water valve 156 comprising a backblock valve 158, a flow meter 160, and a shutoff valve 162, all of which may be disposed within the beverage compartment 100.
  • the carbonator tank 154 may be disposed within the ice bath 138.
  • a sparkling water conduit 164 with a backflow preventer 166 may connect the water conduit 106 to the carbonator tank 154 within the ice bath 138.
  • the nozzle 102 also may be in communication with a bag-in-box (BIB) via a BIB conduit 168.
  • the BIB may include a macro-ingredient, such as a macro-ingredient sweetener.
  • the BIB may include an external BIB 170 outside of the beverage dispenser 100 and/or an internal BIB 172 within the beverage dispenser 100.
  • the external BIB 170 may be omitted.
  • the size of the external BIB 170 and/or the internal BIB 172 may vary depending on the market. For example, a five (5) liter BIB or a 2.5 gallon BIB may be used.
  • the BIB may be any size, shape, or configuration.
  • a controlled gear pump 174, air vent 176, air vent tube 177, and backflow preventer 178 may be disposed along the BIB conduit 168 within the beverage dispenser 100.
  • the configuration and operation of the controlled gear pump 174 and air vent 176 may conform to the description of those components in commonly owned PCT application publication No. WO 2016/175839, entitled “Vacuum Side Air Vent,” which is herein incorporated by reference in its entirety.
  • the controlled gear pump may operate in conjunction with the air vent to remove unwanted air from the BIB.
  • the BIB conduit 168 may include a BIB heat exchanger 180 and a BIB valve 182 comprising a backblock valve 184 and a shutoff valve 186.
  • the BIB heat exchanger 180 may be disposed within the ice bath 138.
  • the ice bath 138 may include a well 188 Tillable with water and/or ice.
  • the cold water and/or ice within the ice bath 138 may exchange heat with the heat exchangers disposed therein.
  • a water source and a refrigeration system may be in communication with the well 188 of the ice bath 138.
  • the ice bath 138 may include an overflow drain 190.
  • the ice bath 138 may include an impeller 139 and an impeller shaft 141 attached to a motor 143.
  • the refrigeration system may comprise a vapor compression refrigeration cycle, in which CO2 is the refrigerant. Any refrigerant may be used herein.
  • a vapor compression refrigeration cycle includes a compressor 192, a condenser 194, an expansion valve 196, and an evaporator 198.
  • the condenser 194 may include condenser fans 195.
  • the evaporator 198 of the refrigeration system may be disposed within the well 188 of the ice bath 138.
  • the evaporator 198 may include an evaporator coil 200.
  • the evaporator coil 200 may have an ice probe 202 attached thereto via a bracket 201.
  • the ice probe 202 may be electrically conductive through ice but not water. In this manner, the ice probe 202 may be capable of detecting the presence of ice within the well 188 of the ice bath 138.
  • the ice probe 202 may be disposed within the well 188 of the ice bath 138 between the bottom of the well 188 and the top of the well 188 in order to provide a more accurate reading.
  • the ice probe 202 may include a ground pin 204, a low pin 206, and a high pin 208.
  • the ground pin 204, the low pin 206, and the high pin 208 may comprise conductive pins.
  • the pins may be any size, shape, or configuration. Any number of pins may be used.
  • the ground pin 204, the low pin 206, and the high pin 208 may be the same size.
  • the ground pin 204, the low pin 206, and the high pin 208 may be different sizes.
  • the low pin 206 may be longer than the high pin 208.
  • the ground pin 204 may be omitted.
  • the well 188 of the ice bath 138 may act as the ground for the ice probe 202.
  • the pins may be located anywhere on the ice probe 202 and/or elsewhere in the ice bath 138.
  • the pins may be separated by any distance. For example, the distance between the pins may be uniform or vary.
  • the pins may be moveable. That is, the pins may be slid into different locations. Additional probes may be disposed within the well of the ice bath to monitor the water level within the well.
  • Ice may form on the evaporator coil 200 and expand outward away from the evaporator coil 200.
  • the ground pin 204 may be disposed closest to the evaporator coil 200, and the high pin 208 may be disposed furthest away from the evaporator coil 200.
  • the low pin 206 may be disposed between the ground pin 204 and the high pin 208.
  • the ground pin 204 may act as a reference for measuring the voltage through a circuit formed once the ice reaches the low pin 206 or high pin 208.
  • the ice probe 202 may indicate that the refrigeration system should be activated to produce more ice. If ice reaches the low pin 206 and forms a circuit, the ice probe 202 may indicate that the ice bath 138 includes at least a minimal amount of ice. In such instances, the refrigeration system may be deactivated or the refrigeration system may be activated to make more ice. If ice propagates to the high pin 208 to form a circuit, the ice probe 202 may indicate that the ice bath 138 has enough ice and that the refrigeration system may be deactivated.
  • the operation of the refrigeration system may be dynamically managed in order to provide a suitable amount of ice in the well 188 of the ice bath 138 to meet the demands of the beverage dispenser 100.
  • the refrigeration system may be dynamically managed in order to limit the number of times the refrigeration system starts and stops in order to limit the wear and tear on the compressor 192 of the refrigeration system and avoid efficiency losses, particularly when the refrigerant is CO2, which typically requires higher pressures to perform work on the fluid than other refrigerants.
  • One way of dynamically operating the refrigeration system includes continuing to run the refrigeration system for a predetermined amount of time even if the ice probe 202 indicates that there is enough ice in the well 188 of the ice bath 138. For example, during periods were a high volume of beverages are typically being dispensed from the beverage dispenser (e.g., during lunch or dinner), the compressor 192 may continue to operate even if the ice probe 202 indicates that the well 188 of the ice bath 138 includes an adequate amount of ice.
  • the refrigeration system may be activated even if the ice probe 202 does not indicate that a minimum amount of ice is available (e.g., before the low pin 206 is exposed).
  • Another way of dynamically operating the refrigeration system includes, depending on the time of day, not activating the compressor 192 even if the ice probe 202 indicates that the level of ice in the well 188 of the ice bath 138 is low. For example, during typical down times when fewer drinks are dispensed (such as in the middle of the night or between meals), a minimal amount of ice in the well 188 of the ice bath 138 may be sufficient to meet the needs of the beverage dispenser 100.
  • the refrigeration system may be activated for a predetermined amount of time if a peak usage period (e.g., lunch or dinner) is approaching.
  • a peak usage period e.g., lunch or dinner
  • the refrigeration system may be activated during non-peak periods in which the cost of energy may be cheaper in order to build-up the ice reserves in the well 188 of the ice bath 138. The more ice in the ice bath 138 means longer periods between activating the refrigeration system.
  • the refrigeration system may include multiple modes of operation. For example, in one mode of operation, the refrigeration system may operate once per day to produce ice in the ice bath 138. In another mode of operation, the refrigeration system may be activated and deactivated multiple times a day. For example, the refrigeration system may produce ice as needed. In such instances, the refrigeration system may turn on if the low pin 206 on the ice probe 202 is exposed. Similarly, the refrigeration system may turn off once ice has reached the high pin 208 on the ice probe 202. In yet another mode of operation, the refrigeration system may produce ice dynamically. In such instances, as noted above, the refrigeration system may be activated for a predetermined amount of time if a peak usage period (e.g., lunch or dinner) is approaching.
  • a peak usage period e.g., lunch or dinner
  • the beverage dispenser 100 may include a number of micro-ingredient cartridges 210.
  • US patent No. 9,394, 154 which is herein incorporated by reference in its entirety, describes one or more example micro-ingredient cartridges that may be used herein.
  • the micro-ingredient cartridges 210 may be any size, shape, or configuration.
  • the micro-ingredient cartridges 210 may be cardboard or paperboard cartons that enclose a pouch of micro-ingredients.
  • the pouch can include a fitment for dispensing the micro-ingredients in the dispenser.
  • the carton may be placed within a container that engages with and supports the fitment during installation of the carton in the dispenser - ensuing that the fitment is supported while a probe 211 disposed in the dispenser is inserted into the fitment.
  • a tear-away portion of the carton may be removed to reveal the fitment.
  • the carton may be placed in the container and the fitment may be engaged in a landing.
  • the carton and container may be inserted into the dispenser.
  • the micro-ingredients may be provided in cartridges that include a rigid housing that locks the fitment in place and houses the pouch, which is described in US patent No. 8,333,224, which is herein incorporated by reference in its entirety.
  • the micro-ingredient cartridges 210 may store micro-ingredients therein.
  • the micro-ingredient cartridges 210 may include agitated micro-ingredient cartridges 212 and static micro-ingredient cartridges 214. That is, the ingredients in the agitated micro- ingredient cartridges 212 may require periodic agitation to maintain homogeneity.
  • the static micro-ingredient cartridges 214 may include ingredients that may not require periodic agitation to maintain homogeneity.
  • the cartridges themselves may be identical for the agitated micro-ingredient cartridges 212 and static micro-ingredient cartridges 214. Any number of micro-ingredient cartridges 210 may be used herein.
  • the beverage dispenser 100 may include eight agitated micro- ingredient cartridges 212.
  • the agitated micro-ingredient cartridges 212 may be in communication with the nozzle 102 via one or more agitated micro-ingredient conduits 216.
  • each of the agitated micro-ingredient cartridges 212 may include a respective agitated micro-ingredient conduit 216, strainer 218, and pump 220, all of which may be disposed within the beverage dispenser 100. As discussed in greater detail below, the agitated micro-ingredient cartridges 212 may be housed in an agitation tower 222.
  • the beverage dispenser 100 may include eight static micro-ingredient cartridges 214.
  • the static micro-ingredient cartridges 214 may be in communication with the nozzle 102 via one or more static micro-ingredient conduits 224.
  • each of the static micro-ingredient cartridges 214 may include a respective static micro-ingredient conduit 224, strainer 226, and pump 228, all of which may be disposed within the beverage dispenser 100.
  • the static micro-ingredient cartridges 214 may be housed in a static tower 230.
  • one of the eight static micro-ingredient cartridges 214 may include a non-nutritive sweetener (NNS).
  • the non-nutritive sweetener may be a blend of high intensity sweeteners, such as aspartame and Ace-K.
  • This static micro- ingredient cartridge may be known as the NNS micro-ingredient cartridge 232.
  • the NNS micro-ingredient cartridge 232 may be in communication with the nozzle 102 via an NNS manifold 234 that branches into three NNS conduits 236.
  • Each NNS conduit 236 may include an NNS strainer 238 and an NNS pump 240.
  • a larger variety of flow rates and maximum total flow rate of the NNS to the nozzle may be supported by the beverage dispenser 100 (e.g., up to three times as high a flow rate as compared to ingredients that are dispensed to the nozzle via a single conduit and pump).
  • two of the eight static micro-ingredient cartridges 214 may be replaced with two macro-ingredient cartridges 242.
  • the macro- ingredient cartridges 242 may be in communication with the nozzle 102 via a macro- ingredient conduit 244.
  • the macro-ingredient conduit 244 may include a first strainer 246, a first pump 248, a second strainer 250, a second pump 252, a backflow preventer 254, and a macro-ingredient cartridge heat exchanger 256.
  • the macro-ingredient cartridge heat exchanger 256 may be disposed within the ice bath 138.
  • FIGS. 3-8 depict one example embodiment (or portions thereof) of the beverage dispenser 100.
  • the beverage dispenser 100 may include an outer housing 258.
  • the outer housing 258 may include a number of removable panels that form a fully enclosed dispensing system. In this manner, one or more of the removable panels may be removed to access an interior of the outer housing 258. In some instances, one or more of the removable panels may be perforated panels (e.g., screens) or the like.
  • the outer housing 258 may rest on a number of adjustable feet 260. In one example embodiment, the outer housing 258 may rest on four adjustable feet 260 disposed about the corners of the outer housing 258.
  • the outer housing 258 When assembled, the outer housing 258 may include a height of about 631mm (excluding the adjustable feet), a width of about 637.1mm, and a depth of about 623.7mm. The size, shape, and configuration of the outer housing 258 may vary. In some embodiments, the outer housing 258 may have a height less than 40 inches, a width of 30 inches or less, and a depth of 30 inches or less. The outer housing 258 may include one or more compartments for housing all of the interior components depicted in FIG. 1
  • the front of the outer housing 258 may include a user interface 262, a dispensing slot 264, a drip tray 266, the nozzle 102, and a door panel 268.
  • the door panel 268 may include a lock 269.
  • a user may interact with the user interface 262 in order to dispense a beverage.
  • the user interface 262 may be a touch screen or the like. Any type of user interface may be used herein.
  • the user interface 262 may be any size, shape, or configuration. In some instances, the user interface 262 may be similar to the user interface described in U.S. patent publication No. 2015/0082243, which is herein incorporated by reference in its entirety.
  • the beverage dispenser 100 may include dispenser control architecture similar to the dispenser control architecture described in International patent publication No. WO 2015/103542, which is herein incorporated by reference in its entirety.
  • FIG. 34 shows a control architecture 1200 that may be used to control, for example, the beverage dispenser 100.
  • the control architecture 1200 may comprise a core dispense module (CDM) 1204, a human machine interface (HMI) module 1206, a user interface (UI) 1208, and a machine bus (MBUS) 1210.
  • the HMI 1206 may connect to or otherwise interface and communicate with at least one external device (e.g., a mobile computing device) being external to the beverage dispenser 100.
  • the HMI 1206 may also control and update display screens on the UI 1208.
  • the CDM 1204 may control flows from a plurality of pumps and/or valves 1212 in the beverage dispenser 100 according to a recipe to mix and dispense a product (e.g., a beverage) from the beverage dispenser 100.
  • Beverage components i.e., beverage bases or beverage base components and flavors
  • beverage dispenser 100 may also be configured to dispense beverage components individually.
  • the beverage dispenser 100 may be configured to dispense beverage base components to form a beverage base or finished beverage.
  • the other beverage ingredients may include diluents such as still or carbonated water, functional additives, or medicaments, for example.
  • control architecture 1200 for the beverage dispenser 100 may be described in US Serial No. 61/987,020, entitled "Dispenser Control
  • the MBUS 1210 may facilitate communication between the HMI module
  • the HMI module 1206, the MBUS 1210, and the CDM 1204 may collectively comprise common core components, implemented as hardware or as combination of hardware and software, which may be adapted to provide customized functionality in the beverage dispenser 100.
  • the beverage dispenser 100 may further include memory storage and a processor. Examples of the UI 1208 may be described in US Serial No. 61/877,549, entitled "Product Categorization User Interface for a
  • the UI 1208 may detect what area of a touch screen has been touched by a user (e.g., user 108). In response, the UI 1208 may send the HMI module 1206 data regarding where the touch screen was touched. In response, the HMI module 1206 may interpret this received data to determine whether to have the UI 1208 display a different UI screen or to issue a command to the CDM 1204. For example, the HMI module 1206 may determine that the user touched a portion of the touch screen corresponding to a beverage brand. In response, the HMI module 1206 may issue a command to the CDM 1204 to pour the corresponding beverage brand. Or the HMI module 1206 may determine that the user touched a portion of the touch screen corresponding to a request for another screen. In response, the HMI module 1206 may cause the UI 1208 to display the requested screen.
  • a user e.g., user 108
  • the UI 1208 may send the HMI module 1206 data regarding where the touch screen was touched.
  • the UI 1208 in the beverage dispenser 100 may be utilized to select and individually dispense one or more beverages.
  • the beverages may be dispensed as beverage components in a continuous pour operation whereby one or more selected beverage components continue to be dispensed while a pour input is actuated by a user or in a batch pour operation where a predetermined volume of one or more selected beverage components are dispensed (e.g., one ounce at a time).
  • the UI 1208 may be addressed via a number of methods to select and dispense beverages. For example, a user may interact with the UI 1208 via touch input to navigate one or more menus from which to select and dispense a beverage. As another example, a user may type in a code using an onscreen or physical keyboard (not shown) on the beverage dispenser 100 to navigate one or more menus from which to select and dispense a beverage.
  • the UI 1208, which may include a touch screen and a touch screen controller, may be configured to receive various commands from a user (i.e., consumer input) in the form of touch input, generate a graphics output and/or execute one or more operations with the beverage dispenser 100 (e.g., via the HMI module 1206 and/or the CDM 1204), in response to receiving the aforementioned commands.
  • a touch screen driver in the HMI module 1206 may be configured to receive the consumer or customer inputs and generate events (e.g., touch screen events) that may then be communicated through a controller to an operating system of the HMI module 1206.
  • the beverage dispenser 100 may be in communication with one or more external device (e.g., a mobile computing device.
  • a mobile computing device e.g., a tablet, or a smartphone.
  • the beverage dispenser 100 may be in communication with one or more external device (e.g., a mobile computing device.
  • the external device e.g., a mobile computing device.
  • communication between the beverage dispenser 100 and the external device may be accomplished utilizing any number of communication techniques including, but not limited to, near-field wireless technology such as BLUETOOTH, Wi-Fi and other wireless or wireline communication standards or technologies, via a communication interface.
  • near-field wireless technology such as BLUETOOTH, Wi-Fi and other wireless or wireline communication standards or technologies
  • the beverage dispenser 100 may include wireless capabilities such that user can control the dispensing of beverage from the beverage dispenser 100 remotely.
  • the user may operate a smart phone to control the dispensing of beverages from the beverage dispenser 100.
  • the beverage dispenser 100 may enable a user to dynamically adjust ratios of beverage to be mixed and dispensed by the beverage dispenser 100 as described in U.S. patent publication No. 2015/0046877, which is herein incorporated by reference in its entirety.
  • the beverage dispenser 100 may include functionality for facilitating individualized user interaction with an electronic device, as described in U.S. patent publication No. 20155/0039776 and PCT patent application Ser. No. PCT/US16/053961 entitled "Dispenser Connectivity", which are herein incorporated by reference in their entirety.
  • the nozzle 102 may be disposed within the dispensing slot 264 opposite the drip tray 266. In this manner, a user may place a container within the dispensing slot 264 beneath the nozzle 102 in order to dispense a beverage from the nozzle 102. Any excess beverage may be captured by the drip tray 266. As noted above, the various beverage components may be mixed together at the nozzle 102 to form a number of different beverages. The combinations and ratios of the micro-ingredients and macro-ingredients may be predetermined or customized by the user. [0068] As depicted in FIG.
  • removal of the removable panel 268 on the front of the outer housing 258 may provide access to the agitation tower 222, the static tower 230, a switch and I/O panel 270, and a BIB compartment 272.
  • the BIB compartment 272 may be sized and shaped to house the internal BIB 172 therein.
  • the agitation tower 222 may include a number of agitated micro-ingredient cartridges 212 staked thereon. As described in PCT publication No.
  • the agitation tower 222 may include a chassis and agitation assembly for moving (i.e., agitating) the agitated micro-ingredient cartridges 212 staked in the agitation tower 222 in order to ensure the micro-ingredients within the agitated micro-ingredient cartridges 212 are properly mixed.
  • Each tower may include slots for receiving a micro-ingredient cartridge or micro-ingredient carton and container in the dispenser. At the back of each slot is a probe that engages with the fitment on the micro- ingredient pouch. The probe may be in fluid communication with a micro-ingredient pump which dispenses the micro-ingredients to the nozzle.
  • the agitation tower 222 may be in communication with an agitation motor 223 for actuating the agitation tower 222.
  • the static tower 230 may include a similar configuration as the agitation tower 222, except that the static tower 230 may not move. That is, the static tower 230 may include the chassis without the agitation assembly. In this manner, the static tower 230 may not agitate the static micro-ingredient cartridges 214 staked thereon.
  • the agitation tower 222 may include eight agitated micro- ingredient cartridges 212 stacked vertically thereon.
  • the static tower 230 may include eight static micro-ingredient cartridges 214 stacked vertically thereon. In this manner, the beverage dispenser 100 may include a total of sixteen micro-ingredient cartridges 210.
  • beverage component concentrate encompasses both macro- ingredients and micro-ingredients, but not water or carbonated water.
  • the switch and I/O panel 270 may include a power switch 274 for turning the beverage dispenser ON/OFF.
  • the switch and I/O panel 270 may include one or more electronic ports or terminals 276.
  • I/O is used to describe any program, operation, or device that transfers data to or from a computer and to or from a peripheral device.
  • the back of the beverage dispenser 100 may include a removable back panel 278, which may be removed from the outer housing 258 to expose the interior of the outer housing 258.
  • the back of the beverage dispenser 100 may include additional removable perforated panels 280.
  • a number of micro-ingredient pumps may be disposed within the interior of the outer housing 258. Each of the micro-ingredient pumps may be associated within a respective micro-ingredient cartridge 210. For example, removal of the removable back panel 278 may provide access to the agitated micro-ingredient cartridge pumps 220, the static micro-ingredient cartridge pumps 228, the NNS manifold 234, and the NNS pumps 240.
  • the back of the beverage dispenser 100 may include one or more connection ports 282.
  • the beverage dispenser 100 may include a power supply connection 284, a water supply connection 286, and/or a C02 supply connection 288.
  • the beverage dispenser 100 may include addition connection points.
  • FIGS. 11-14 depict various cross-sectional views of the beverage dispenser.
  • FIGS. 15-19 depict the various views of the heat exchanger subsystems disposed within the beverage dispenser 100.
  • FIGS. 20-26 depict the various views of the ice bath subsystem disposed within the beverage dispenser.
  • FIGS. 27-33 depict the various views of the beverage component subsystems.
  • the beverage dispenser 100 may include a controller.
  • the controller may be any computing device that includes a memory and a processor. Any number of controllers may be used.
  • the controller may be in communication with the various systems and subsystems of the beverage dispenser.
  • the controller may be in communication with one or more pumps, valves, sensors, probes, regulators, filters, strainers, motors, actuators, wireless modules, power controls, user interfaces, etc. In this manner, the controller may control the operation of the beverage dispenser and facilitate communication between the various components of the beverage dispenser and/or remote computing devices.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Devices For Dispensing Beverages (AREA)

Abstract

La présente invention concerne un distributeur de boisson. Le distributeur de boisson peut comprendre un bain de glace, un serpentin d'évaporateur disposé à l'intérieur du bain de glace, et une sonde à glace fixée au serpentin d'évaporateur. Un système de réfrigération associé au serpentin d'évaporateur peut être géré de manière dynamique afin de fournir une quantité appropriée de glace dans le bain de glace pour satisfaire les besoins en matière de distribution de boisson du distributeur de boisson.
PCT/US2018/014960 2017-01-26 2018-01-24 Distributeur de boisson WO2018140437A1 (fr)

Applications Claiming Priority (2)

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US201762450867P 2017-01-26 2017-01-26
US62/450,867 2017-01-26

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WO2018140437A1 true WO2018140437A1 (fr) 2018-08-02

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EP3927649A4 (fr) * 2019-02-21 2023-03-15 The Coca-Cola Company Système de distribution de boisson avec systèmes de stockage de micro-ingrédient à distance
WO2023148589A1 (fr) * 2022-02-01 2023-08-10 Bevco S.R.L. Système respectueux de l'environnement pour la distribution de boissons réfrigérées

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US5606864A (en) * 1996-03-26 1997-03-04 Wilshire Partners Ice bank control for a beverage dispensing machine
US6253557B1 (en) * 1998-10-05 2001-07-03 The Coca-Cola Company Ice bank detector
US6449966B1 (en) * 1993-09-22 2002-09-17 Imi Cornelius Inc. Electronically controlled beverage dispenser
US7415833B2 (en) * 2004-08-06 2008-08-26 Imi Cornelius Inc. Control system for icemaker for ice and beverage dispenser
US20110259802A1 (en) * 2010-04-27 2011-10-27 Cummins Filtration Ip, Inc. Multi-conductor water in fuel sensor for fill rate detection

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Publication number Priority date Publication date Assignee Title
US6449966B1 (en) * 1993-09-22 2002-09-17 Imi Cornelius Inc. Electronically controlled beverage dispenser
US5606864A (en) * 1996-03-26 1997-03-04 Wilshire Partners Ice bank control for a beverage dispensing machine
US6253557B1 (en) * 1998-10-05 2001-07-03 The Coca-Cola Company Ice bank detector
US7415833B2 (en) * 2004-08-06 2008-08-26 Imi Cornelius Inc. Control system for icemaker for ice and beverage dispenser
US20110259802A1 (en) * 2010-04-27 2011-10-27 Cummins Filtration Ip, Inc. Multi-conductor water in fuel sensor for fill rate detection

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3927649A4 (fr) * 2019-02-21 2023-03-15 The Coca-Cola Company Système de distribution de boisson avec systèmes de stockage de micro-ingrédient à distance
WO2023148589A1 (fr) * 2022-02-01 2023-08-10 Bevco S.R.L. Système respectueux de l'environnement pour la distribution de boissons réfrigérées

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