HK1142583A - Post-mix dispenser for beverages including juices - Google Patents

Description

Mixing dispenser for beverages containing fruit juices

Technical Field

The present application relates generally to a beverage dispenser and more particularly to a juice dispenser or any other type of beverage dispenser capable of selectively dispensing multiple beverages as desired.

Background

Commonly owned U.S. Pat. No.4,753,370 relates to a "Tri-Mix Sugar Based Dispensing System". This patent describes a beverage dispensing system that separates highly concentrated flavors from sweeteners and diluents. This separation allows the use of several taste modules and a universal sweetener to create a large number of beverage options. One of the objectives of this patent is to allow the beverage dispenser to provide as many beverages as there are pre-packaged bottled or canned beverages available on the market.

However, these separation processes have not generally been applied to juice dispensers. Specifically, juice dispensers typically have a one (1) to one (1) correspondence between the juice concentrate stored in the dispenser and the product dispensed therefrom. Thus, in view of the necessity for efficient storage space for the concentrate, consumers can generally only select from a relatively small number of products. Thus, conventional juice dispensers require a large footprint in order to provide a wide range of different products.

Another problem with known juice dispensers is that the last mouthful of juice in the cup may not be properly mixed, so that a large mouth of undiluted concentrate may be left behind. This problem may be caused by insufficient agitation of the viscous juice concentrate. The result is often an unpleasant taste and an unsatisfactory beverage.

Accordingly, there is a need for an improved beverage dispenser capable of accommodating a wide range of different beverages. Preferably, the beverage dispenser can provide a wide range of juice-based products or other types of beverages within a footprint of reasonable size. Moreover, the beverage provided by the beverage dispenser will be properly mixed thoroughly.

Summary of The Invention

Accordingly, the present invention describes a beverage dispenser for combining multiple micro-ingredients, one or more macro-ingredients, and one or more streams of water. The beverage dispenser may include a micro-mixing chamber for mixing a plurality of micro-ingredients and water into a micro-ingredient stream and a macro-mixing chamber for mixing the micro-ingredient stream, macro-ingredients and water into a combined stream.

The water stream may comprise a fresh water stream or a carbonated water stream. The beverage dispenser may include a carbonated water passage positioned below the macro-mixing chamber for mixing the combined stream and the carbonated water stream. The macro-ingredients may include HFCS streams. The beverage dispenser may include an HFCS metering system to deliver an HFCS stream to the macro-mixing chamber. The macro-ingredients may include one or more macro-ingredient streams. The beverage dispenser may include one or more macro-ingredient pumps to deliver a macro-ingredient stream to the macro-mixing chamber. The micro-ingredients may include one or more micro-ingredient streams. The beverage dispenser may include one or more micro-ingredient pumps to deliver micro-ingredient streams to the micro-mixing chamber.

The micro-mixing chamber may include a micro-water channel in communication with the water stream and a plurality of micro-ingredient channels in communication with the micro-water channel. The micro-mixing chamber may include a displacement membrane positioned between the micro-ingredient channel and the micro-water channel. The micro-mixing chamber may include a one-way valve positioned between the micro-ingredient channel and the micro-water channel.

The macro-mixing chamber may include a plurality of macro-ingredient channels and a micro-ingredient flow channel. Each of the macro-ingredient passages may include a check valve located thereon. The macro-mixing chamber may include an agitator therein. The agitator may be rotated at about 500rpm to about 1500rpm to generate a centrifugal force therein. The agitator and macro-mixing chamber may have an inverted conical shape.

The present application also describes a mixing chamber for multiple micro-ingredients. The mixing chamber may include: a plurality of micro-ingredient channels leading to an ingredient manifold; a water passage; a valve positioned between the ingredient manifold and the water channel; and a fluid displacement device positioned within the ingredient manifold to pump the micro-ingredient through the valve and into the water channel.

The fluid displacement device may comprise a pneumatic membrane. The pneumatic membrane may comprise an elastomeric material. The mixing chamber may also include a source of compressed air in communication with the pneumatic membrane. The pneumatic membrane expands to push the plurality of micro-ingredients through the valve and contracts to maintain the valve in a closed position. The valve may comprise a one-way valve. The one-way valve may comprise a one-way membrane valve.

Brief Description of Drawings

Fig. 1 is a schematic view of a beverage dispenser described herein.

FIG. 2 is a schematic view of a water metering system and a carbonated water metering system that may be used in the beverage dispenser of FIG. 1.

Fig. 3A is a schematic view of an HFCS metering system that may be used in the beverage dispenser of fig. 1.

Fig. 3B is a schematic view of an alternative HFCS metering system that may be used in the beverage dispenser of fig. 1.

Fig. 4A is a schematic view of a macro-ingredient storage and metering system that may be used in the beverage dispenser of fig. 1.

Fig. 4B is a schematic view of a macro-ingredient storage and metering system that may be used in the beverage dispenser of fig. 1.

Fig. 5 is a schematic view of a micro-ingredient mixing chamber that may be used in the beverage dispenser of fig. 1.

Fig. 6 is a front view of the micro-ingredient mixing chamber of fig. 5.

Fig. 7 is a cross-sectional view of the micro-ingredient mixing chamber taken along line 7-7 of fig. 6.

Fig. 8 is a cross-sectional view of the micro-ingredient mixing chamber taken along line 7-7 of fig. 6.

Fig. 9 is a cross-sectional view of the micro-ingredient mixing chamber taken along line 7-7 of fig. 6.

Fig. 10A is a perspective view of a mixing module that may be used in the beverage dispenser of fig. 1.

Fig. 10B is an additional perspective view of the mixing module of fig. 10A.

Fig. 10C is a top view of the hybrid module of fig. 10A.

Fig. 11 is a side cross-sectional view of the mixing module taken along line 11-11 of fig. 10C.

Fig. 12 is a side cross-sectional view of the mixing module taken along line 12-12 of fig. 10C.

Fig. 13 is an additional side cross-sectional view of the mixing module taken along line 13-13 of fig. 10B.

Fig. 14 is an enlargement of the bottom portion of fig. 12.

FIG. 15 is a side cross-sectional view of the mixing module and nozzle of FIG. 14 shown in perspective view.

FIG. 16 is a perspective view of a flush diverter that may be used in the beverage dispenser of FIG. 1.

FIG. 17 is a side cross-sectional view of the flush diverter taken along line 17-17 of FIG. 16.

FIG. 18 is a side cross-sectional view of the flush diverter taken along line 17-17 of FIG. 16.

FIG. 19 is a side cross-sectional view of the flush diverter taken along line 17-17 of FIG. 16.

FIG. 20 is a side cross-sectional view of the flush diverter taken along line 17-17 of FIG. 16.

21A-21C are schematic diagrams illustrating the operation of the flush diverter.

FIG. 22 is a schematic view of a clean-in-place system that may be used in the beverage dispenser of FIG. 1.

FIG. 23 is a side cross-sectional view of a clean-in-place lid that may be used in the clean-in-place system of FIG. 22.

Detailed Description

Referring now to the drawings, in which like numerals refer to like elements throughout the several views, fig. 1 shows a schematic view of a beverage dispenser 100 as is described herein. Those portions of the beverage dispenser 100 that may be located within the freezer 110 are shown within the dashed lines, while non-frozen components are shown outside the dashed lines. Other freezing configurations may be used herein.

Any number of different compositions may be used with the dispenser 100. By way of example, the dispenser 100 may use fresh water 120 (still or non-carbonated) from a water source 130; carbonated water 140 from a carbonator 150 in communication with the water source 130 (the carbonator 150 and other components may be positioned within the cooler 160); a plurality of macro-ingredients 170 from a plurality of macro-ingredient sources 180; and a plurality of micro-ingredients 190 from a plurality of micro-ingredient sources 200. Other types of ingredients may be used herein.

Generally described, the macro-ingredients 170 have a reconstitution ratio (recovery) ranging from full strength (undiluted) to about six (6) to one (1), but generally less than about ten (10) to one (1). Macro-ingredients 170 may include juice concentrates, sugar syrups, HFCS ("high fructose corn syrup"), concentrated extracts, fruit purees, or similar types of ingredients. Other ingredients may include dairy products, soy, rice concentrates. Similarly, macro-ingredient base products may include sweeteners as well as flavorings, acids, and other common components. Juice concentrates and dairy products generally require refrigeration. The sugar, HFCS, or other macro-ingredient base product may generally be stored in a conventional bag-in-box container (bag-in-box) remote from the dispenser 100. The viscosity of the macro-ingredients may range from about one (1) centipoise to about 10,000 centipoise, and generally above 100 centipoise.

The micro-ingredients 190 may have a reconstitution ratio ranging from about ten (10) to one (1) and higher. In particular, many micro-ingredients 190 may have a reconstitution ratio in the range of 50: 1 to 300: 1 or higher. The viscosity of the micro-ingredients 190 typically ranges from about one (1) centipoise to about six (6) centipoise or so, but can vary from this range. Examples of micro-ingredients 190 include natural or artificial flavors; a taste additive; natural or artificial color; artificial sweeteners (high potency or otherwise); additives for controlling acids, such as citric acid or potassium citrate; functional additives such as vitamins, minerals, herbal extracts, nutrients; and over-the-counter (or other) drugs such as pseudoephedrine, acetaminophen; and similar types of substances. Various types of alcohol may be used as the micro-ingredient or macro-ingredient. The micro-ingredients 190 may be in liquid, gas, or powder form (and/or combinations thereof, including soluble and suspended ingredients in a variety of media, including water, organic solvents, and oils). The micro-ingredients 190 may or may not require refrigeration and thus may be positioned within the dispenser 100. Non-beverage substances such as paints, molds, oils, cosmetics, etc. may also be used and dispensed in a similar manner.

The water 120, the carbonated water 140, the macro-ingredients 170 (including HFCS), and the micro-ingredients 190 may be pumped from their different sources 130, 150, 180, 200 to a mixing module 210 and a nozzle 220, as will be described in more detail below. Each component typically must be provided to the mixing module 210 in the correct ratio and/or amount.

The water 140 may be delivered from the water source 130 to the mixing nozzle 210 via a water metering system 230, while the carbonated water 140 is delivered from the carbonator 150 to the nozzle 220 via a carbonated water metering system 240. As shown in fig. 2, water 120 from a water source 130 may first pass through a pressure regulator 250. The pressure regulator 250 may be of conventional design. The water 120 from the water source 130 will be regulated or pressurized to a suitable pressure by the pressure regulator 250. The water then passes through a cooler 160. The chiller 160 may be a mechanically chilled water bath with ice cubes therein. The water line 260 passes through the chiller 160 to cool the water to a desired temperature. Other cooling methods and devices may be used herein.

The water then flows to the water metering system 230. The water metering system 230 includes a flow meter 270 and a proportional control valve 280. The flow meter 270 provides feedback to the proportional control valve 280 and may also detect a no flow condition. The flow meter 270 may be a paddle wheel device (paddle wheel device), a turbine device, a gear flow meter, or any type of conventional metering device. The flow meter 270 may be accurate to within about 2.5%. A flow rate of about 88.5 milliliters per second may be used, but any other flow rate may be used herein. The pressure drop across the cooler 160, flow meter 270 and proportional control valve 280 should be relatively low in order to maintain the desired flow rate.

The proportional control valve 280 ensures that the correct ratio of water 120 to carbonated water 140 is provided to the mixing module 210 and nozzle 220 and/or that the correct flow rate is provided to the mixing module 210 and nozzle 220. The proportional control valve may be operated via pulse width modulation, variable orifice, or other conventional type of control device. The proportional control valve 280 should be positioned in close physical proximity to the mixing nozzle 210 in order to maintain a precise ratio.

Similarly, the carbonator 150 may be connected to a gas cylinder 290. The gas cylinder 290 typically includes pressurized carbon dioxide or similar gas. The water 120 within the chiller 160 may be pumped to the carbonator 150 by a water pump 300. The water pump 300 may be of conventional design and may include a vane pump and similar types of designs. The water 120 is carbonated by conventional means to become carbonated water 140. The water 120 may be cooled prior to entering the carbonator 150 for optimal carbonation.

Carbonated water 140 may then pass into carbonated water metering system 240 via carbonated water line 310. A valve 315 on the carbonated water line 310 may open and close the flow of carbonated water. The carbonated water metering system 240 may also include a flow meter 320 and a proportional control valve 330. The carbonated water flow meter 320 may be similar to the fresh water flow meter 270 described above. Similarly, the respective proportional control valves 280, 330 may be similar. The proportional control valve 280 and the flow meter 270 may be integrated into a single unit. Similarly, the proportional control valve 330 and the flow meter 320 may be integrated into a single unit. The proportional control valve 330 should also be positioned as close as possible to the nozzle 220. This positioning may minimize the amount of carbonated water in the carbonated water line 310 and similarly limit the chance of carbonation break (carbonation break). Air bubbles generated due to carbonation losses may displace water in line 310 and force the water into nozzle 220 to promote dripping.

One of the macro-ingredients 170 described above includes high fructose corn syrup ("HFCS") 340. The HFCS 340 may be delivered to the mixing module 210 from an HFCS source 350. As shown in fig. 3, the HFCS source 350 may be a conventional bag-in-box container or a similar type of container. The HFCS is pumped from the HFCS source 350 via a pump 370. The pump 370 may be a gas-assisted pump or similar type of conventional pumping device. The HFCS source 350 may be positioned within the dispenser 100 or at a distance from the dispenser 100 as a whole. In the event that an additional bag-in-box pump (bag-in-box pump)370 is required, the vacuum regulator 360 may be used to ensure that the inlet of the additional bag-in-box pump 370 is not over-pressurized. Depending on the distance of the HFCS source 350 from the chiller 160, an additional bag-in-box pump 370 may also be positioned closer to the chiller 160. The HFCS lines 390 may be passed through a chiller 160 to cool the HFCS 340 to a desired temperature.

The HFCS 340 may then pass through an HFCS metering system 380. The HFCS metering system 380 may include a flow meter 400 and a proportional control valve 410. The flow meter 400 may be a conventional flow meter as described above or a flow meter as described in commonly owned U.S. patent application serial No.11/777,303 entitled "flow sensor" and filed herewith. The flow meter 400 and proportional control valve 410 ensure that the HFCS 340 is delivered to the mixing module 210 at about the desired flow rate and also detects a no flow condition.

Fig. 3B shows an alternative method of HFCS delivery. The HFCS 340 may be pumped from the HFCS source 350 by a bag-in-box pump 370 positioned proximate to the HFCS source 350. The second pump 371 may be positioned proximate to the dispenser 100 or within the dispenser 100. The second pump 371 may be a positive displacement pump such as a progressive cavity pump. The second pump 371 pumps the HFCS 340 through the HFCS line 390 and through the chiller 160 at a precise flow rate so that the HFCS 340 is chilled to a desired temperature. The HFCS 340 may then pass through an HFCS flow meter 401 similar to that described above. The flow meter 401 and positive displacement pump 371 ensure that the HFCS 340 is delivered to the mixing module 210 at about the desired flow rate, and also detects a no flow condition. If the positive displacement pump 371 can provide a sufficient degree of flow rate accuracy without feedback from the flow meter 401, then the system as a whole can operate in an "open loop" fashion.

Although fig. 1 shows only a single macro-ingredient source 180, the dispenser 100 may include any number of macro-ingredients 170 and macro-ingredient sources 180. In this example, eight (8) macro-ingredient sources 180 may be used, but any number may be used herein. Each macro-ingredient source 180 may be a flexible bag or any conventional type of container. Each macro-ingredient source 180 may be housed within a macro-ingredient tray 420 or similar mechanism or container. While the macro-ingredient tray 420 will be described in greater detail below, fig. 4A shows the macro-ingredient tray 420 containing the macro-ingredient sources 180, the macro-ingredient tray 420 having a female fitting 430 to mate with a male fitting 440 associated with the macro-ingredient pump 450 via a CIP connector. (the CIP connector 960 is described in more detail below). Other types of connection means may be used herein. Thus, the macro-ingredient tray 420 and CIP connector may separate the macro-ingredient source 180 from the macro-ingredient pump 450 for cleaning or replacement. The macro-ingredient tray 420 may also be removable.

The macro-ingredient pump 450 may be a progressive cavity pump, a flexible impeller pump, a peristaltic pump, other types of positive displacement pumps, or similar types of devices. The macro-ingredient pump 450 is capable of pumping a series of macro-ingredients 170 with an accuracy of about 2.5% at a flow rate of about one (1) to about sixty (60) milliliters per second or so. The flow rate may vary from about five percent (5%) to one hundred percent (100%) flow rate. Other flow rates may be used herein. The macro-ingredient pump 450 may be calibrated for the characteristics of a particular type of macro-ingredient 170. The accessories 430, 440 may also be specific to a particular type of macro-ingredient 170.

The flow sensor 470 may be in communication with the pump 450. The flow sensor 470 may be similar to those described above. The flow sensor 470 ensures the correct flow rate therethrough and detects a no flow condition. A macro-ingredient line 480 may connect the pump 450 and the flow sensor 470 with the mixing module 210. As described above, the system may operate in a "closed loop" manner, in which case the flow sensor 470 measures the macro-ingredient flow rate and provides feedback to the pump 450. If the positive displacement pump 450 can provide a sufficient degree of flow rate accuracy without feedback from the flow sensor 470, then the system can operate in an "open loop" manner. Alternatively, a remotely located macro-ingredient source 181 may be connected to the female fitting 430 via tubing 182 as shown in FIG. 4B. The remotely located macro-ingredient source 181 may be located outside of the dispenser 100.

The dispenser 100 may also include any number of micro-ingredients 190. In this example, thirty-two (32) micro-ingredient sources 200 may be used, although any number may be used herein. The micro-ingredient sources 200 may be positioned within plastic or cardboard boxes to facilitate handling, storage, and loading. Each micro-ingredient source 200 may be in communication with a micro-ingredient pump 500. The micro-ingredient pump 500 may be a positive displacement pump to accurately provide very small doses of the micro-ingredients 190. Similar types of devices may be used, such as peristaltic pumps, solenoid pumps, piezoelectric pumps, and the like.

Each micro-ingredient source 200 may be in communication with a micro-ingredient mixing chamber 510 via a micro-ingredient line 520. The use of the micro-ingredient mixing chamber 510 is illustrated in fig. 5. The micro-ingredient mixing chamber 510 may be in communication with an auxiliary water line 540, the auxiliary water line 540 directing a small amount of water 120 from the water source 130. Water 120 flows from source 130 through pressure regulator 541 into auxiliary water line 540, where the pressure may be reduced to about 10psi or so in pressure regulator 541. Other pressures may be used herein. The water 120 continues through the water line 540 to the water inlet channel 542 and then continues through the central water passageway 605, which central water passageway 605 extends through the micro-ingredient mixing chamber 510. Each of the micro-ingredients 190 is mixed with the water 120 within the central water chamber 605 of the micro-ingredient mixing chamber 510. The mixture of water and micro-ingredients exits the micro-ingredient mixing chamber 510 via the outlet channel 545 and is sent to the mixing module 210 via the combined micro-ingredient line 550 and the on/off valve 547. The micro-ingredient mixing chamber 510 may also be in communication with the carbon dioxide cylinder 290 via a three-way valve 555 and a pneumatic inlet port 585 to pressurize and depressurize the micro-ingredient mixing chamber 510 as will be described in more detail below.

As shown in fig. 6-9, the micro-ingredient mixing chamber 510 may be a multi-layer microfluidic device. Each micro-ingredient line 520 may communicate with the micro-ingredient mixing chamber 510 via an inlet channel fitting 560 leading to an ingredient passage 570. The ingredient passage 570 may have a displacement membrane (displacement membrane)580 in communication with the pneumatic passage 590 and a one-way membrane valve 600 leading to the central water passage 605 and the combined micro-ingredient line 550. The displacement membrane 580 may be made of an elastic membrane. The membrane 580 may function as a back pressure reduction device because it may reduce the pressure on the one-way membrane valve 600. The back pressure on the one-way membrane valve 600 may cause leakage of the micro-ingredients 190 through the valve 600. The one-way membrane valve 600 generally remains closed unless the micro-ingredients 190 are flowing through the ingredient passage 570 in a preferred direction. All of the displacement membrane 580 and the check membrane valve 600 may be made of a common membrane.

At the start of dispensing, the on/off valve 547 opens and water 120 can begin to flow into the micro-mixing chamber 510 at a low flow rate but a high linear velocity. For example, the flow rate may be about one (1) milliliter per second. Other flow rates may be used herein. The micro-ingredient pump 500 may then begin pumping the desired micro-ingredients 190. As shown in fig. 8, the pumping action opens the one-way membrane valve 600 and the ingredient 190 is dispensed into the central water passage 605. The micro-ingredients 190 and the water 120 flow together to a mixing module 210 where the micro-ingredients 190 and the water 120 may be combined to produce a final product.

At the end of dispensing, the micro-ingredient pump 500 may then stop, but the water 120 continues to flow into the micro-ingredient mixer 510. At this point, pneumatic passage 590 may alternate between a pressurized state and a depressurized state via three-way valve 555. As shown in fig. 9, when pressurized, the membrane 580 deflects and displaces any additional micro-ingredients 190 from the ingredient channel 570 into the central water channel 605. When depressurized, the membrane 580 returns to its original position and a slight vacuum is drawn in the ingredient passage 570. This vacuum may ensure that there is no residual back pressure on the one-way membrane valve 600. This helps to ensure that the valve 600 remains closed to prevent carryover or micro-ingredient leakage therethrough. After the end of dispensing, the flow of water through the micro-ingredient mixer 510 carries the removed micro-ingredients 190 to the combined micro-ingredient line 550 and mixing module 210.

After dispensing is complete, the removed micro-ingredients may then be diverted to a drain as part of a post-dispense flush cycle (as will be described in detail below). After the post dispense flush cycle is complete, the valve 547 closes and the central water passage 605 is pressurized depending on the setting of the regulator 541. This pressure keeps the membrane valve 600 tightly closed.

Fig. 10A-13 show a mixing module 210 with a nozzle 220 positioned below. The mixing module 210 may have a plurality of macro-ingredient inlet channels 610 as part of a macro-ingredient manifold 615. The macro-ingredient portal 610 may house macro-ingredients 170, including the HFCS 340. Although nine (9) macro-ingredient entry channels 610 are shown, any number of channels 610 may be used. Each macro-ingredient channel 610 may be closed by a duckbill valve 630. Other types of check valves, one-way valves, or sealing valves may be used herein. The duckbill valve 630 prevents backflow of the ingredients 170, 190, 340 and the water 120. Eight (8) channels 610 are used for the macro-component and one (1) channel is used for the HFCS 340. A micro-ingredient inlet channel 640 in communication with the combined micro-ingredient line 550 may enter the top of the mixing chamber 690 via a duckbill valve 630.

The mixing module 210 includes a water inlet channel 650 and a carbonated water inlet channel 660 positioned with respect to the nozzle 220. The water inlet passage 650 may include a plurality of water duckbill valves 670 or similar types of sealing valves. The water inlet passage 650 may lead to an annular water chamber 680, the annular water chamber 680 surrounding a mixer shaft (which will be described in more detail below). The annular water chamber 680 is in fluid communication with the top of the mixing chamber 690 via five (5) water duck bill valves 670. The water duckbill valve 670 is positioned about the inner diameter of the chamber wall so that water 120 exiting the water duckbill valve 670 flushes through all other ingredient duckbill valves 630. This ensures that proper mixing will occur during the dispense cycle and proper cleaning will occur during the rinse cycle. Other types of dispensing devices may be used herein.

The mixer 700 may be positioned within the mixing chamber 690. The mixer 700 may be an agitator driven by a motor/gear combination 710. The motor/gear combination 710 may include a DC motor, a gear reduction box, or other conventional type of drive device. Depending on the nature of the ingredients being mixed, mixer 700 is typically rotated at speeds ranging from about 500rpm to about 1500rpm in order to provide effective mixing. Other speeds may be used herein. The mixer 700 can thoroughly combine ingredients of different viscosities and amounts to produce a homogenous mixture without excessive foaming. The reduced volume of the mixing chamber 690 provides for more direct dispensing. The diameter of the mixing chamber 690 may be determined by the amount of macro-ingredients 170 that may be used. As will be discussed in detail below, the internal volume of the mixing chamber 690 is also kept to a minimum to reduce the loss of ingredients during a flush cycle. The mixing chamber 690 and the mixer 700 may be generally onion-shaped to retain fluid therein due to centrifugal forces when the mixer 700 is operated during a flush cycle. Thus, the mixing chamber 690 minimizes the volume of water required for flushing.

As shown in fig. 14 and 15, the carbonated water inlet 660 may lead to an annular carbonated water chamber 720 positioned directly above the nozzle 220 and below the mixing chamber 690. The annular carbonated water chamber 720 may then lead to the flow deflector 730 via a plurality of vertical paths 735. The deflector 730 directs the flow of carbonated water into the mixed water and ingredient streams to enhance further mixing. Other types of dispensing devices may be used herein. The nozzle 220 itself may have a plurality of outlets 740 and baffles 745 positioned therein. The baffles 745 may straighten the flow which may have a rotational component after exiting the mixer 700. The flow along the nozzle 220 should be visually attractive.

The macro-ingredients 170 (including the HFCS 340), micro-ingredients 190, and water 140 may thus be mixed in the mixing chamber 690 via the mixer 700. Subsequently, carbonated water 140 is injected into the mixed component stream via flow deflector 730. Mixing continues as the flow continues down the nozzle 220.

After dispensing is complete, pumping of the ingredients 120, 140, 170, 190, 340 for the final beverage is stopped and the mixing chamber 690 is rinsed with water while the mixer 700 is turned on. Mixer 700 may be operated at about 1500rpm for about three (3) to about five (5) seconds and may alternate between forward and reverse motion (referred to as a wobbling motion) to enhance cleaning. Other speeds and times may be used herein depending on the nature of the final beverage. Depending on the beverage, approximately thirty (30) milliliters of water may be used in each flush. When the mixer 700 is operating, the flush water will be retained within the mixing chamber 690 due to centrifugal forces. Once the mixer is shut down, the mixing chamber 690 will be vented. Thus, flushing greatly prevents carry over from one beverage to the next.

Fig. 16-20 show the flush diverter 750. The flush diverter 750 may be positioned with respect to the nozzle 220. As schematically illustrated in fig. 21A-21C, the flush diverter 750 may have a dispense mode 760, a flush mode 770, and a clean-in-place mode 780. The flush diverter 750 is manipulated between a dispense mode 760 and a flush mode 770. Subsequently, in the clean-in-place mode 780, the flush diverter 750 may be removed.

The flush diverter 750 may include a drain pan 790 that leads to an external drain 800. The drain pan 790 is angled so as to encourage flow toward the drain 800. The drain pan 790 includes a dispensing opening 830 positioned therein. The dispensing opening 830 has an upwardly angled edge 840 to minimize spraying from the nozzle 220.

The drain pan 790 has a dispensing path 810 and a flush path 820. The divider 850 may separate the dispensing path 810 from the flush path 820. The divider 850 minimizes the chance that some of the flush water may exit the dispensing opening 830. The flush diverter lid 860 may be positioned over the drain pan 790. The nozzle shroud 870, which may be attached to the nozzle 220, is sized to be manipulated within the lid aperture 880 of the lid 860. The nozzle shroud 870 may also minimize any spray from the nozzles 220.

The flush diverter 750 may be positioned on the flush diverter carrier 890. The flush diverter carrier 890 includes a carrier opening 831 that can be aligned with the nozzle 220. The flush diverter 750 may be rotationally manipulated (pivoted about a vertical axis about the centerline of the drain 800) by a flush diverter motor 900 connected to a plurality of gears 911. The flush diverter motor 900 may be a dc gear motor or similar type of device. The gear 911 may be a set of bevel gears or similar type of device in a rack and pinion configuration. The flush diverter 750 may rotate within the carrier 890 while the carrier 890 may remain stationary. As shown in fig. 19, the flush diverter carrier 890 may also pivot about a plurality of hinge points 910, the plurality of hinge points 910 being connected to the frame of the dispenser to provide a horizontal axis for rotation of the carrier 890. The carrier 890 may be substantially horizontal in both the dispensing mode and the flush mode. In the clean-in-place mode, the carrier 890 may be substantially vertical. In the dispense mode and the flush mode, the carrier opening 831 is aligned with the nozzle 220.

As shown in fig. 18, the flush diverter 750 may stay in the flush mode 770 until dispensing begins in order to catch stray droplets from the nozzle 220. As shown in fig. 17, once dispensing does begin, the flush diverter 750 moves to align the nozzle 220 with the nozzle shroud 870 with the dispensing path 810 and the dispensing opening 830. The beverage thus has an unobstructed path in the flush diverter 750 and carrier 890. After dispensing, the flush diverter 750 remains in this position for a few seconds to allow the mixing module 210 to drain. The flush diverter 750 then returns to the flush mode 770. Specifically, the nozzle 220 may now be positioned over the flush path 820. The flushing fluid may then pass through the nozzle 220 and through the drain pan 790 to the drain 800 to flush the mixing chamber 210 and nozzle 220 and minimize any carry over in the subsequent beverage. The drain 800 may be routed so that the flushing fluid is not visible.

In the clean-in-place mode 780, as shown in fig. 19, the flush diverter 750 and flush diverter carrier 890 may pivot about a hinge point 910. This allows access to the nozzle 220 for cleaning. Likewise, as shown in fig. 20, the flush diverter 750 may be removed from the flush diverter carrier 890 for cleaning.

The dispenser 100 may also include a clean-in-place system 950. The clean-in-place system 950 cleans and sanitizes the components of the dispenser 100 on a predetermined basis and/or as needed.

As schematically shown in fig. 22, the clean-in-place system 950 as a whole may communicate with the dispenser 100 via two locations: a clean-in-place connector 960, and a clean-in-place cap 970. The clean-in-place connector 960 may be coupled to the dispenser 100 proximate to the macro-ingredient source 180. The clean-in-place connector 960 may function like a three-way valve or similar type of connection device. The clean-in-place cap 970 may be attached to the nozzle 220 when desired. As shown in fig. 23, the clean-in-place cap 970 may be a two-piece construction such that in its closed mode, the clean-in-place cap 970 circulates cleaning fluid through the nozzle 220 and the dispenser 100. In its open mode, the clean-in-place cap 970 diverts cleaning fluid from the nozzle 220 to drain any remaining fluid from the cap 970.

The clean-in-place system 950 may use one or more cleaning chemicals 980 positioned within a cleaning chemical source 990. The cleaning chemicals 980 may include hot water, sodium hydroxide, potassium hydroxide, and the like. The cleaning chemical source 990 may include a plurality of modules for providing safe loading and removal of the cleaning chemicals 980. These modules ensure proper installation and proper sealing with the pump described below. The clean-in-place system 950 may also include one or more sanitizing chemicals 1000. The sanitizing chemicals 1000 may include phosphoric acid, citric acid, and similar types of chemicals. The sanitizing chemicals 1000 may be positioned within one or more sanitizing chemical sources 1010. The cleaning chemistry 980 and the sanitizing chemistry 1000 can be connected to a clean-in-place manifold 1020 via one or more clean-in-place pumps 1030. The clean-in-place pump 1030 may be of conventional design and may include a single-acting piston pump, a peristaltic pump, and similar types of devices. The cleaning chemical source 990 and the sanitizing chemical source 1010 may have dedicated connections to the clean-in-place manifold 1020.

The heater 1040 may be positioned inside the manifold 1020. (alternatively, the heater 1040 may be positioned outside of the manifold 1020.) the heater 1040 heats the fluid stream as it passes therethrough. The manifold 1020 may have one or more orifices 1050 and one or more sensors 1060. The vents 1050 provide pressure relief for the clean-in-place system 950 as a whole and may also be used to provide air intake during venting. Sensor 1060 ensures that fluid is flowing therethrough and a no flow condition can be detected. The sensors 1060 may also monitor temperature, pressure, conductivity, pH, and any other variables. Any change outside of the expected value may indicate an error in the dispenser 100 as a whole.

Thus, the clean-in-place system 950 provides a circuit from the clean-in-place manifold 1020 (which includes the heater 1040) to the valve manifold 971. The valve manifold 971 directs flow to the drain 801 or to the CIP connector 960, through the macro-ingredient pump 450, through the mixing module 210, through the nozzle 220, through the clean-in-place cap 970, through the CIP recirculation line 1065, and back to the clean-in-place manifold 1020. Other paths may be used herein. Some or all of the modules may be cleaned simultaneously.

Initially, the flush diverter 750 is in the flush position and the dispenser 100 is configured substantially as shown in fig. 1. To clean and sanitize the dispenser 100, the first step is to flush the macro-ingredients 170. As shown in fig. 4, the macro-ingredient source 180 is separated from the system by separating the female fitting 430 from the male fitting 440. This is accomplished by actuating the CIP connector 960. Actuation of the CIP connector 960 also connects the CIP module 950 to the macro-ingredient pump 450. The water source 130 is then opened through the valve manifold 971 and the macro-ingredient pump 450 is turned on. Water thus flows from the clean-in-place system 950 through the CIP connector 960, through the pump 450, and the mixing module 210. The water is then flushed to the drain 800 via the flush diverter 750. After the macro-ingredients 190 have been purged, the water and pump 450 is stopped, and the flush diverter 750 is then pivoted down into the CIP position and the clean-in-place cap 970 is connected to the nozzle 220. A valve 1066 in the CIP recirculation line 1065 opens to allow a fluid communication path between the mixing module 210 and the clean-in-place manifold 1020. The clean-in-place cap 970 captures fluid that may exit the nozzle 220 and is routed through the carbonated water passage 660 to the CIP recirculation line 1065, which CIP recirculation line 1065 leads to the clean-in-place manifold 1020. The flush diverter 750 may then be removed for cleaning. The dispenser 100 is now configured substantially as shown in fig. 22.

The next step is to more thoroughly flush the residue of the macro-ingredients 170 from the system by circulating hot water through the system. The water source 130 is then turned on again while the macro-ingredient pump 450 remains in place. Air in the system may then be exhausted via the orifice 1050 associated with the clean-in-place manifold 1020. The water source 130 may then be shut off, and the drain 801 may be closed once the system is ready. While the heater 1040 remains in place, the macro-ingredient pump 450 is turned on again to circulate hot water through the dispenser 100. Once the hot water has been circulated, the drain 801 may be opened and the water source 130 opened again to circulate cold water through the dispenser 100 to replace the hot water containing the remainder of the macro-ingredients 170 with fresh cold water.

In a similar manner, cleaning chemicals 980 may be introduced into the dispenser 100 and circulated, heated, and replaced with cold water. The sanitizing chemical 1000 may also be introduced, circulated, heated, and replaced with cold water. The clean-in-place cap 970 may be removed and the macro-ingredient sources 180 may then be connected to the system by deactivating the CIP connector 960. De-actuation of the CIP connector 960 also disengages the CIP module 950 from the macro-ingredient pump 450. The valve 1066 in the CIP recirculation line 1065 is closed to interrupt fluid communication between the mixing module 210 and the clean-in-place manifold 1020. The flush diverter 750 may then be replaced and pivoted to the flush/dispense position. The dispenser 100 is again configured substantially as shown in figure 1. The beverage line may then be provided with ingredients and dispensing may begin again. Other types of cleaning processes may be used herein.

The interval between the cleaning cycle and the disinfection cycle may be different depending on the nature of the ingredients used. Thus, the cleaning process described herein need only be performed in some beverage lines, not all.

Claims (23)

1. A beverage dispenser for combining a plurality of micro-ingredients, one or more macro-ingredients, and one or more streams of water, comprising:

a micro-mixing chamber for mixing a plurality of the plurality of micro-ingredients and the one or more water streams into a micro-ingredient stream; and

a macro-mixing chamber for mixing the micro-ingredient stream, the one or more macro-ingredients, and the one or more water streams into a combined stream.

2. The beverage dispenser of claim 1, wherein the one or more water flows comprise a fresh water flow.

3. The beverage dispenser of claim 1, wherein the one or more water streams comprise a carbonated water stream, and wherein the beverage dispenser further comprises a carbonated water channel positioned below the macro-mixing chamber for mixing the combined stream and the carbonated water stream.

4. The beverage dispenser of claim 1, wherein the one or more macro-ingredients comprise a HFCS stream, and wherein the beverage dispenser further comprises a HFCS metering system to deliver the HFCS stream to the macro-mixing chamber.

5. The beverage dispenser of claim 1, wherein the one or more macro-ingredients comprise one or more macro-ingredient streams, and wherein the beverage dispenser further comprises one or more macro-ingredient pumps to deliver the one or more macro-ingredient streams to the macro-mixing chamber.

6. The beverage dispenser of claim 1, wherein the one or more micro-ingredients comprise one or more micro-ingredient streams, and wherein the beverage dispenser further comprises one or more micro-ingredient pumps to deliver the one or more micro-ingredient streams to the micro-mixing chamber.

7. The beverage dispenser of claim 1, wherein the micro-mixing chamber comprises a micro-water channel in communication with the one or more water streams and a plurality of micro-ingredient channels in communication with the micro-water channel.

8. The beverage dispenser of claim 7, wherein the micro-mixing chamber comprises a displacement membrane positioned between the plurality of micro-ingredient channels and the micro-water channel.

9. The beverage dispenser of claim 7, wherein the micro-mixing chamber comprises a one-way valve positioned between the plurality of micro-ingredient channels and the micro-water channel.

10. The beverage dispenser of claim 1, wherein the macro-mixing chamber includes a plurality of macro-ingredient channels and a micro-ingredient flow channel.

11. The beverage dispenser of claim 10 wherein each of the plurality of macro-ingredient passages includes a check valve thereon.

12. The beverage dispenser of claim 1, wherein the macro-mixing chamber includes an agitator therein.

13. The beverage dispenser of claim 12, wherein the agitator comprises about 500rpm to about 1500rpm to create a centrifugal force therein.

14. The beverage dispenser of claim 12, wherein the agitator comprises an inverted conical shape.

15. The beverage dispenser of claim 12, wherein the macro-mixing chamber comprises an inverted conical shape.

16. A mixing chamber for a plurality of micro-ingredients, comprising:

a plurality of micro-ingredient channels leading to an ingredient manifold;

a water passage;

a valve positioned between the ingredient manifold and the water channel; and

a fluid displacement device positioned within the ingredient manifold to pump the plurality of micro-ingredients through the valve and into the water channel.

17. The mixing chamber of claim 16, wherein the fluid displacement device comprises a pneumatic membrane.

18. The mixing chamber of claim 17, wherein the pneumatic membrane comprises an elastomeric material.

19. The mixing chamber of claim 17, further comprising a source of compressed air in communication with the pneumatic membrane.

20. The mixing chamber of claim 19, wherein the pneumatic membrane expands to push the plurality of micro-ingredients through the valve.

21. The mixing chamber of claim 19, wherein the pneumatic membrane contracts to maintain the valve in a closed position.

22. The mixing chamber of claim 16, wherein the valve comprises a one-way valve.

23. The mixing chamber of claim 22, wherein the one-way valve comprises a one-way membrane valve.