Dispensing – Processes of dispensing
Reexamination Certificate
2002-08-19
2003-12-30
Kaufman, Joseph A. (Department: 3754)
Dispensing
Processes of dispensing
C222S394000, C222S400700
Reexamination Certificate
active
06669051
ABSTRACT:
TECHNICAL FIELD
The present invention relates generally to a unique and novel method and apparatus for the high speed dispensing of all beverages, and particularly carbonated beverages. More particularly, the major elements of the apparatus include tubing connected at one end to a beverage supply in the form of a pressurized container such as a beer keg (or pumped flow source of liquid beverage) and at the other end to a positive bottom shut-off filling nozzle, a main flow control valve coupled to the tubing, a pressure control valve downstream of the main flow control valve and associated with the filling nozzle via a nozzle pressure control port fluid line, and requisite electronic controller and actuators to establish a dispenser operating sequence. In addition, a heat exchanger may be disposed upstream of the positive bottom shut-off filling nozzle.
BACKGROUND OF THE INVENTION
The dispensing of beer for public and consumption is a ubiquitous activity. The dispensing of other carbonated and still beverages is equally widespread. In the particular case of draft beers and carbonated beverages in general, numerous problems and limitations associated with known dispensing systems are well documented.
A first limitation of known types is the control of foaming within the fluid flow pathway as a result of the rate of flow and associated pressure changes within a carbonated beverage or beer dispensing apparatus. It is well understood that the flow rate and pressure directly correlate and that drops in pressure beyond a defined magnitude or rate cause dissolved gases (typically carbon dioxide) in a sparkling beverage to leave solution and enter gas phase. This physical phenomenon is variously referred to in the beverage domain as foaming, blooming, breakout, out gassing, or foam out.
A second limitation of known systems is the control of foaming as a result of the physical interaction of the beer or carbonated beverage with the vessel into which it is dispensed. For example, it is well understood that the degree of foaming that occurs during the pouring of a draft beer increases with increasing flow rates into the cup, glass, or pitcher, or any other vessel. The excessive foaming that may occur as a draft beer is flowed into a drinking vessel is increased as a function of the turbulence and trauma directly associated with flow rate and foam formation is further increased by the entrainment of air into the beer as a function of such flow induced agitation. This foam event associated with high flow rates into the serving vessel is variously referred to as foaming, frothing or fobbing. In all cases of foam associated dispensing problems, the general concept that foam makes more foam is valid for understanding such fluids behavior.
The consequences of excessive foaming of carbonated beverages and draft beer from all causes in known systems are so severe as to limit and slow dispense flow rates. This, in turn, results in protracted and lengthened dispense times. This problem is particularly pervasive and notable in the case of draft beer, where lagers, ales, stouts and all other styles exhibit excessive foaming problems on a frequent basis, and are filled slowly into vessels as a matter of preferred practice. The inability of beverage dispense designs of known type to dispense carbonated drinks and draft beers at high speeds carries substantial penalties. It results in an inefficient serving environment where prompt service is demanded or desired. It slows the rate at which beverages can be served, impairing cash flow and return on installed equipment and facility investment. It compromises drink quality by forcing the pre-service dispensing of draft beers to meet peak demand in venues of high periodic demand such as sports arenas and stadiums.
It is also important to note that dispensing systems of know design and in common usage cannot dispense on a dose or portion controlled basis because of the excessive and variable foam problem. Thus, the economic and quality benefits of portion controlled dosing are not available to the consumer or the vendor. This forces costs up for the consumer and profits down for the vendor.
In one recent study of draft beer dispensing at a National Football League stadium (US) it was observed that the absolute dispense time or absolute dose time, the time from start of beer flow to end of beer flow, into a 20 ounce plastic serving cup varied from 15 to 20 seconds. This provides some perspective on the limitations faced in providing the thousands of draft beer servings which may be demanded in the space of a 15 to 30 minute sports intermission period. Clearly, dispenser devices of known type present severe limitations in design and practice to the high speed dispensing of beverages.
Numerous designs have been set forth in the prior art for the specific purpose of improving the speed and dispensing characteristics of draft beer and other carbonated beverages. Vetrano (U.S. Pat. No. 2,450,315) teaches a beer faucet with a tubular portion with a bottom plug having a conical valve seat, an operating rod with guide spiders within the tubular portion and a ball valve shut-off fitted to the rod thus providing a bottom shut-off filling nozzle. Filling with the nozzle at the bottom of the glass is shown and a first gentle and second fast flow rate are provided for, but operation is manual and speed of fill, amount of foam and amount of pour are dependent upon the technique and skill of the bartender. Vetrano is silent regarding any other aspects, methods or apparatus associated with the dispensing apparatus.
In UK Patent Application GB 2,283,299 A, Rawling discloses three embodiments of a beverage dispenser valve system. Each embodiment provides for manual dispensing without portion control. Each device does provide for variable flow rate control based on a variable flow area arrangement. Also provided is a gas trap designed to collect gas bubbles at the point of dispense and manually introduce them as desired into the beverage being served in order to cause the formation or addition of a foam head or fob. In one version a sealed dome is fitted at the filling tap for the purpose of trapping or accumulating gas bubbles emerging from the beverage, thus to reduce frothing or foaming of the beverage. The dome is transparent and thus the bartender can determine when it is full and manually purge it through the filling tap as desired. Rawling does not disclose any bottom or subsurface filling structure or method.
In European Patent Application EP 0,861,801 A1, James discloses a bottom shut-off filling nozzle-valve for the manual dispensing of beverages. The device is particularly intended to reduce the time taken to dispense a carbonated beverage such as a lager. The device consists of a long spout with a bottom sealing valve element, designed to be placed at the bottom of the vessel into which the beverage is dispensed and to remain below the level of the beverage as it is dispensed. The spout has an external centering structure at its tip to keep the valve generally coaxial with the spout. James teaches a higher flow rate of dispense without excessive foam formation by reducing the velocity of flow into the vessel with vertical flow in the nozzle being gradually altered to horizontal flow into the cup, the reduced velocity causing less agitation and thus less liberation of gas. James does not disclose variable flow rate capability and the filling valve sees the pressure applied to or by the beverage at all times.
Nelson (U.S. Pat. No. 5,603,363) teaches a carbonated beverage dispenser designed for rapid dispensing on a defined dose basis consisting of an elevated and liquid level controlled tank holding beverage at atmospheric pressure such that timed flow from the tank into a vessel defines a dose. Flow from the tank is through a long nozzle with a rod operated conical bottom shut-off designed for bottom-up subsurface filling of a vessel. The tank is chilled to maintain the beverage at a desired temperature. The nozzle actuator is controlled electronically to define a
Carroll David J.
Comfort Robert
Jezuit, Jr. Richard J.
McIlhagga Scott
Messing David C.
Kaufman Joseph A.
Niagara Pump Corporation
Thompson John L.
LandOfFree
High speed beverage dispensing method and apparatus does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with High speed beverage dispensing method and apparatus, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and High speed beverage dispensing method and apparatus will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3123843