JP2003513860A - High speed edible fluid supply device and method - Google Patents

Abstract

SUMMARY The nozzle assembly (40) disclosed herein is capable of controlling the pressure of an edible fluid exiting therefrom. The nozzle assembly (40) further includes a hand-held edible fluid dispenser (16) capable of cooling and selectively dispensing some edible fluid supplied.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates generally to fluid feeders and, more specifically, to edible fluid feeders and cooling, sterilization, measurement and pressure controls therefor.

BACKGROUND OF THE INVENTION Despite the considerable progress made in fluid supply devices and systems, such devices and systems have decades of unsolved problems. While these problems exist in various fluid supply applications, they have a very significant impact on fluid supply devices and systems in the food and beverage industry, as shown below. Edible fluid feeders in the industry are used to deliver a wide variety of carbonated and non-carbonated pre-mixed and post-mixed beverages including beer, soda, water, coffee, tea and the like. Fluid dispensers in the industry are also widely used to dispense non-beverage fluids such as spices, food ingredients. As used in the specification and claims, the term "edible fluid" is intended to refer to all types of food and beverages that are consumed and that are in a fluidized form.

Most of the problems that have remained unsolved in the edible fluid supply technology have been found in dispensers for carbonated drinks. First, since the fluid that is poured contains carbonic acid and is therefore sensitive to pressure drops, conventional carbonated edible fluid feeders are generally slow and take several seconds to fill an average size cup or glass. It costs. Second, as the flow rate increases, undesirably large bubbles (which may overflow, spill, and in some cases become messy) are formed on top of the dispensed beverage, which can be a problem for fast dispensing. Often it is a missing piece. Some currently used devices utilize hydrostatic pressure to force the edible fluid out of a holding tank located above the subdivision nozzle. One such device is disclosed in U.S. Pat. No. 5,603,363 issued to Nelson. Unfortunately, these devices do not provide for pressure control at the nozzle, and their capability is (at least in part because of this) the formation of bubbles in the case of carbonated edible fluids and loss of carbon dioxide gasification. Is limited to preventing. The working potential of rack pressure in such a device is expended in favor of generally hydrostatic pressure. By not maintaining rack pressure on the nozzles in these devices, the carbonated edible fluid will continue to lose its unavoidable carbon dioxide gasification action while waiting for the next feed. Also, like other existing beer dispensers, such devices cool and / or keep edible fluid cool by relatively inadequately cooling the reservoir or source of edible fluid.

Another problem with conventional edible fluid beverage dispensers is related to the temperature at which the fluid is retained prior to delivery and the fluid is serviced. Some beverages are usually cold but served without ice and therefore must be cooled or refrigerated prior to serving. This requirement imposes considerable design constraints on the dispenser for delivering such beverages. As an example only, beer is usually served cold and must be refrigerated or cooled prior to serving. The conventional practice would be to cool the beer in a refrigerated insulated storage area. Refrigerating beer storage areas, sometimes for an indefinite period of time before serving beer, can be extremely inefficient and costly. Also, such refrigeration does not provide for rapid control or change of the temperature of the edible fluid that it supplies. In particular, the edible fluid in the storage is usually stored in a large amount, so that the user cannot quickly change or adjust the temperature. Also, conventional cooling systems are not suitable for response control of edible fluid temperature by automatic or manual control.

[0005] It is not necessary to keep it cool (for example, soft drink, tea, lemonade, etc., which can be mixed with ice in a container after being supplied), or at least a refrigerating fluid supply source and a nozzle. Unlike many other edible fluids, which do not require a cooling device or system for the fluid line that connects the plug, the tap, or the dispensing gun, beer is kept cool to the point of supply. Is ideal. Therefore, many conventional feeders are not suitable for serving beer. For example, beer in a fluid line between a refrigerated fluid source and a nozzle, plug, or dispensing gun can become warm during delivery. Warm beer in the fluid line must be served warm, mixed with warm beer in the fluid line followed by cold beer, or flushed and discarded. None of these options are acceptable as they either waste the product wastefully or service the product in a less desirable state. In addition, many edible fluids are subject to spoilage relatively quickly, so that such fluids can be stored for long without cooling (such as in the fluid line connecting the refrigerated fluid supply to the nozzle, plug, or dispensing gun). Retaining time can damage the fluid and even ruin some or all of the delivery system, requiring the system to be flushed and cleaned.

Since many of the edible fluids must be kept cold to the point of delivery, the devices or elements required to achieve such cooling have severely constrained the design of conventional feeders. . Therefore, a dispenser for fairly perishable fluids such as beer
Normally, the stopper is a non-movable stopper that is connected to a refrigeration fluid supply source through an insulating or refrigerating pipeline, whereas it is not easily damaged (especially iced after supply)
The fluid supply is portable and can be connected to a refrigerated or non-refrigerated fluid source with a non-refrigerated or non-insulated fluid line, if desired.

A problem in edible fluid feeder design that is related to the above problems is to be able to clean and sterilize the feeder as needed. As with the above problems, improper cleaning of the feeder system can affect the taste and aroma of the edible fluid and ruin the fresh edible fluid. Many potential feeder system designs have become unusable because one or more interior areas of the feeder system cannot be properly cleaned and sterilized. In particular, if the feeder system design requires the use of small components, is small, is inaccessible, or has components with internal areas that cannot be easily flushed to clean. The advantages offered by such a design are offset by cleaning issues.

[0008] All of the above problems not only have a significant impact on the quality and taste of the edible fluid delivered, but also on the "speed" which is an important issue for most feeder applications. No known equipment can be used to increase the fluid flow rate, carbonated fluids require special attention to the method of delivery, or perishable fluids limit the design of the dispenser. The fluid feeder is non-variably low speed and inefficient.

In view of the above-mentioned problems and restrictions of the prior art, even if the supply interval is extended, it is possible to supply the edible fluid at a high speed in a controlled manner without generating bubbles or being deflated. The fluid can be kept cold throughout the feeder with unlimited and high efficiency, the temperature of the edible fluid delivered can be controlled quickly and accurately by automatic or manual cooling system control, on-board or portable. Mold device, which can be easily cleaned and sterilized despite the relatively small internal areas of the device that are difficult to access, controlling the operation of the device and the supply pressure, flow rate and head size What is needed is an edible fluid supply device and method that can monitor the supply parameters for and. Each preferred embodiment of the present invention accomplishes one or more of these.

SUMMARY OF THE INVENTION The present invention is a nozzle assembly capable of controlling the pressure of edible fluid exiting the nozzle assembly,
A cooling system for controlling the pressure of the refrigerant in the cooling system to achieve efficient and excellent control of the temperature of the edible fluid, and a type of heat exchanger connected in a manner to cool the edible fluid to the outlet of the subdivision nozzle, A sterilization system to effectively sterilize the outside and inside of the edible fluid supply system, even if it is difficult to access, and to cool and replenish some warm edible fluid to be replenished selectively. The above prior art problems have been addressed by providing a handheld edible fluid dispenser that can be dispensed.

[0011] How the present invention utilizes edible fluid rack pressure as pressure for an entire supply system without the relatively high pressure-prone supply problems (especially carbon dioxide such as beer supply systems). In beverage systems, it is most desirable to keep the carbonated fluid under pressure for an indefinite period of time between servings). According to one embodiment of the invention, the nozzle assembly for supplying the edible fluid is provided with a plurality of valves each having an open position and a range of closed positions corresponding to different edible fluid pressures at the nozzle supply outlet. It is provided. Controlling the fluid holding chamber or reservoir within the nozzle assembly to expand prior to opening results in a lower controllable supply pressure.
The valve is preferably a plunger valve that is in a telescoping relationship with the nozzle housing. In another embodiment of the invention, another pressure reducing element and device is used to control the feed pressure at the nozzle. For example, a purge line may extend from the nozzle assembly or a fluid line that supplies edible fluid to the nozzle assembly. Prior to opening, a quantity of edible fluid is drained from the nozzle or fluid line and the system controller can reduce the edible fluid pressure in the nozzle to the desired controllable supply level. In yet another embodiment of the present invention, a movable fluid conduit wall, a deformable fluid chamber wall, etc. are used to control the edible fluid pressure at the nozzle location. The flow information can be measured and monitored by the control system via the same pressure sensor and / or flow meter used to control the operation of the nozzle valve, which allows the user to Thus, the supply and waste of edible fluid can be monitored.

In order to improve the temperature control and cooling efficiency of the supply system, the present invention preferably provides a heat exchanger adjacent the nozzle assembly, substantially each heat exchanger and its respective nozzle assembly. It is provided without any structural elements that obstruct the flow between and. Since the efficiency is relatively high and the size is small, a highly efficient plate heat exchanger is preferably used. Ventilation systems or plugs are used to ventilate or fill the head space that may occur in the heat exchanger, avoiding problems of cleaning and pressurization. Due to their proximity to the nozzle assembly, the heat exchanger creates convective reflux through the nozzle assembly,
Cold edible fluid is delivered to the end of the nozzle assembly and warm edible fluid is received therefrom. Accordingly, the edible fluid remains cool to the feed outlet of each nozzle assembly. In addition, since the edible fluid is cooled near the supply point, convective cooling in the adiabatic storage area often causes inefficient operation of refrigerating the source of the edible fluid that may take a long time during the supply. It can be omitted for use.

If desired, the present invention can take the form of a subdivision gun to provide the subdivision nozzle with mobility to increase the feed rate. In one preferred embodiment of the dispensing gun, a heat exchanger is located adjacent to the nozzle assembly, creating a cooled convective convection flow within the nozzle assembly, as described above. Increase the portability of the subdivision gun,
In order to improve the operability of the user, the heat exchanger is a highly efficient heat exchanger such as a plate heat exchanger. The dispensing gun is provided with a plurality of edible fluid input conduits so that the user can selectively supply any of the plurality of edible fluids. Advantageously, the valve is located between the heat exchanger and the nozzle assembly of the dispensing gun,
The user can supply any of the fluids to be replenished through controls on the dispensing gun. Since the heat exchanger is located near the feed point, such as the nozzle assembly and heat exchanger described above, the need for refrigeration of the edible fluid can be eliminated in many applications. Further, the pressure control at the nozzle is preferably realized by the valve of the nozzle assembly having the range of the closed position as described above.

To further improve control of the edible fluid temperature, the present invention preferably comprises a cooling system that can be controlled by controlling the temperature and / or pressure of the refrigerant. Specifically, the evaporator pressure regulator is used to control the refrigerant pressure upstream of the compressor in the cooling system to control the cooling capacity of the refrigerant in the heat exchanger and the temperature of the refrigerant passing through the heat exchanger. I am able to do it. Additionally or alternatively, the hot gas bypass valve may be used to remove hot refrigerant from the compressor and reintroduce it into the cold refrigerant upstream of the heat exchanger, especially when the cooling system is operating under low or no load conditions. When controlling the cooling capacity of the refrigerant in the heat exchanger and the temperature of the edible fluid passing through the heat exchanger (eg, during low frequency feeds where the fluid in the heat exchanger is already cold). I am able to

In a preferred embodiment of the invention, an ultraviolet light assembly is provided to sanitize the outer and inner surfaces of the system. The ultraviolet light assembly includes an ultraviolet light generator and one or more ultraviolet light transmitters for transmitting the ultraviolet light to various locations in and on the delivery system. For example, ultraviolet light can be transmitted to the outer surface of the nozzle, to the head space in the heat exchanger, and then to the fluid line of the supply system for each underwater filling operation. The ultraviolet light transmitter may be an optical fiber, a light pipe, or any other conventional (preferably flexible) member as long as it can transmit the ultraviolet light from the ultraviolet light generator to the place to be sterilized. .

Other objects and advantages of the present invention, as well as its structure and operation, will be apparent when the following detailed description of the invention is read with reference to the accompanying drawings.
It should be noted that throughout the drawings, similar elements are provided with similar reference numbers.

(Detailed Description of Preferred Embodiments) Hereinafter, the present invention will be described with reference to the accompanying drawings showing preferred embodiments of the present invention. It should be noted that the present invention disclosed in the accompanying drawings is merely an example. The various elements described below and shown in the drawings, and combinations thereof, may be embodied in various configurations and arrangements, yet still be within the spirit and scope of the invention. It should be noted that in the series of figures, like reference numbers indicate like parts.

The present invention finds application in virtually any environment that supplies edible fluids. By way of example only, the figures of the present application show an example where the present invention is employed in a mobile sales stand (generally designated by reference numeral 10). In FIG. 1, the sales stand 10 is
It is preferably a self-contained device, powered by a power source via a generator or electrical wiring (not shown). The illustrated sales stand has a subdivision rack 12 from which several subdivision nozzles 14 extend for supplying different edible fluids.
The illustrated sales stand 10 also has an edible fluid dispensing gun 16 capable of selectively supplying one of a plurality of edible fluids supplied via a fluid hose 18. The sales stand 10 so that the user can control the stand and supply operation.
Preferably has a control unit 20 at a location accessible by the user (most preferably in the form of the control board shown).

As shown in FIG. 2, the stand 10 contains a source of beer, preferably in the form of a barrel 22. The following description expands on only one barrel 22 and associated pressure and fluid delivery elements (such as fluid lines, pressure regulators, nozzles and other supply equipment), but is visible in other barrels 22 and FIG. It can also be applied to non-related supply equipment. Also, in the following description of the present invention, different embodiments of the device for supplying beer will be taken as an illustrative example.
However, it should be understood that the present invention is not defined by the type of edible fluid that is delivered or the type of container that stores and delivers such fluid. The present invention can be utilized to provide virtually any type of edible fluid described in the Background section above. Many edible fluids cannot be placed in barrels, but are similarly transported and stored in various types of fluid containers. The present invention is equally applicable to and includes the supply of various edible fluids contained in such different fluid containers.

As is well known to those skilled in the art, beer is stored under pressure, pressure source,
That is, it is supplied from a conventional barrel by a fluid pressure source such as a tank of carbon dioxide or beer gas (a mixture of carbon dioxide and nitrogen gas) connected to the barrel. A pressure source, or fluid pressurizer, applies pressure to the beer in the barrel and forces the beer out of the barrel via the beer tap. Throughout the specification and claims, when an element is “coupled” to another element, that element is not necessarily clamped, fixed, or attached to another element. It is not always the case. Instead, the term "coupled" means that one element is either directly or indirectly connected to another element, or is in mechanical or electrical communication. A pressure regulator is connected to the pressure source in a conventional manner to regulate the pressure of the beer in the barrel, and the pressure of beer in the system, the pressure level in the pressure source and barrel is measured, and the user applies it to the barrel. It is preferable that the pressure can be changed. One edible fluid pressurizer in the preferred embodiment of the present invention shown in FIG. 2 is a tank 24 of carbon dioxide gas that is conventionally connected to barrel 22 via pressure line 26. A conventional pressure regulator 28 is attached to the tank 24 to measure tank and barrel pressure as described above. The fluid delivery line 30 is also connected to the barrel 22 via a stopper 32, also in a conventional manner, to the downstream supply equipment,
This will be described later.

The tank 24, pressure line 26, regulator 28, barrel 22, stopper 32, delivery line 3
0, their operation, and connecting devices (not shown) for connecting the respective elements are well known to those skilled in the art, and a detailed description thereof will be omitted here. However, another embodiment of the present invention employs a conventional fluid storage device, and an edible fluid pressurization device that is significantly different from the barrel and tank devices disclosed herein, but still within the scope of the present invention. Please note that For example, although not suitable as a beer feeder, some edible fluid storage devices rely on the hydrostatic pressure of the fluid to exert sufficient fluid pressure on downstream feeders. In that case, the edible fluid does not need to be pressured at all, but may be placed higher than the downstream supply equipment to create the required supply pressure. In another example, another system uses a fluid pump to apply pressure to the fluid to be delivered. The fluid storage device may take the form of a barrel, tank, bag or the like, depending at least in part on the storage pressure of the fluid being supplied. Each of these alternative fluid pressurization devices and storage devices function similarly to the illustrated embodiment,
Pressurized fluid is delivered from a storage container to downstream supply equipment, with or without conventional devices for regulating the pressure created to move the fluid from the storage device. . These alternative fluid pressurization and storage devices are well known to those of ordinary skill in the art and are within the spirit and scope of the present invention.

Continuing with FIG. 2, the delivery line 30 is laid from the barrel 22 to the rack heat exchanger 34. The rack heat exchanger 34, which will be described in detail later, is preferably a plate heat exchanger to which a refrigerant is supplied. The rack heat exchanger 34 is preferably located at the rear of the subdivision rack 12 in a housing 36, where it is mounted in a conventional manner. The rack heat exchanger 34 is used for each barrel 22 in the sales stand 10.
It has ports and fittings for connecting the beer inlet / outlet pipelines to and the input / output refrigerant pipelines to the rack heat exchanger 34.

A series of beer outflow lines 38 (one for each barrel 22) extend from the rack heat exchanger 34, only one of which is shown in FIG. Each outflow line 38 is connected to a nozzle assembly 40 that allows a user to manipulate the nozzle assembly 40 to open or close and dispense beer, which will be described in more detail below.

In the preferred embodiment of the present invention shown in FIGS. 1 and 2, a beer dispensing gun 16 is also connected to barrel 22 as shown. Typically, beer is supplied from one barrel 22 to only one of the dispensing gun 16 or nozzle assembly 40, but not both. Both can be connected to the same barrel 22 via stoppers 32 as in FIG. 2, but this arrangement is presented for illustration and simplicity only. The subdivision gun 16 is supplied with beer from a plurality of barrels 22 via a plurality of fluid lines 42, only one of which is shown. More specifically, the subdivision gun 16 comprises a plate heat exchanger 4 in which a fluid conduit 42 is laid and connected in a conventional manner via a fluid inlet.
It is preferable to have 4. A fluid outlet (discussed in detail below) connects the heat exchanger 44 to the nozzle assembly 46 of the beer gun 16. The heat exchanger 44 also has conventional ports and fittings for connecting the input and output refrigerant lines to the rack heat exchanger 34.

The sales stand 10 shown in the figure cools the inside of the sales stand 10 and uses the heat exchanger 3
It also has a cooling system (generally designated 48 and described in more detail below) for cooling the refrigerant for 4, 44. In order to supply cold refrigerant to the heat exchangers 34, 44,
Conventional refrigerant supply lines 50, 52 are provided from the cooling system 48 to the heat exchanger 3 respectively.
4 and 44, and are connected to the cooling system 48 and heat exchangers 34 and 44 via fittings and ports, as is well known to those skilled in the art. Similarly, conventional refrigerant return lines 54, 56 are laid from the heat exchangers 34, 44, respectively, and are connected to the cooling system 48 and the heat exchangers 34, 44 via conventional fittings and ports.

Keg 22 and connected edible fluid and lines 30, 42, 50, 5
In order to keep 2, 54, 56 cold, the interior area of the vending stand 10 is preferably insulated in a conventional manner. With respect to the fluid lines 42 running from outside the vending stand 10 to the dispensing gun 16, these lines are preferably stored inside the vending stand 10 when the dispensing gun 16 is not in use. Specifically, the fluid conduit 42 is a take-up device such that the fluid conduit 42 is retracted inside the vending stand 10 when the dispensing gun 16 is returned to the holder 58 of the vending stand 10. Alternatively, it may be attached to another conventional conduit picking device (not shown). Said devices and their operation are known to a person skilled in the art and therefore will not be described further here.

With reference to FIG. 3, the beer flow in the present invention is described in more detail.
As used herein and in the appended claims, "fluid conduit (fl
The term "uid line)" collectively refers to fluid coming from a fluid source (eg, barrel 22),
It means a region flowing to the outlets 70 and 130. "Fluid line" may refer to the entire path taken by the liquid through the system, or it may refer to a portion of said path.

As mentioned above, the delivery line 30 is connected from each barrel 22 to a rack heat exchanger.
changer) 34 and, in a conventional manner, to the fluid inlet line in the rack heat exchanger. The delivery line 30 is preferably at least selectively the delivery line 3.
A valve 60 is provided to constrain 0, but most preferably to selectively close delivery line 30. For simplicity, the valve 60 is preferably a conventional pinch valve, but instead a sluice valve or, preferably, a quick closing and opening of the delivery line 30. Other valves capable of operating may be used. The valve 60 may be provided for the delivery line 30, as is common with many pinch valves, or alternatively may be joined to the delivery line 30 as desired.

As described above, the fluid outflow conduit 38 runs from the rack heat exchanger 34 to each nozzle assembly 40. Most preferably, outflow line 38 and connected nozzle assembly 4
0 is the extension of the rack heat exchanger 34 at its fluid outlet (not shown). Purge line 62 preferably extends from outlet line 38 or from nozzle assembly 40 and is connected to the outlet line or nozzle assembly in a conventional manner, as described in FIG. Purge line 62 is preferably and selectively purge line 6.
A purge valve 64 for closing 2 is provided. The purge valve 64 is also preferably a pinch valve, but may instead be another type of valve, as described above with reference to the valve 60 in the delivery line 30. As described in more detail herein, the nozzle assembly 40 is operable to be opened and closed for beer-fed and selectively poured beer from the heat exchanger 44.

The nozzle assembly 40 (see FIG. 4) includes a housing 66 and an outlet 7.
It includes a valve 68 that moves to open and close 0, and a fluid holding chamber or reservoir 80 that is at least partially defined by housing 66, and more preferably, at least partially defined by housing 66 and valve 68. The housing 66 is preferably stretched, as shown in the figure.
For reasons that will be described below, the housing 66, valve 68, and outlet 70 are preferably shaped such that the valves 68 move in a nested relationship over a distance within the housing 66. In the preferred embodiment illustrated, the housing 66, valve 68, and outlet 70 have a circular cross-sectional shape, thereby forming a tubular interior region of the housing 66. The valve 68 is preferably a plunger-type valve, as shown in FIG. 4, in which case the valve 6
8 passes through a range of positions until it reaches the open position and provides a seal against the inner wall of the housing 66 or a plurality of inner walls (depending on the particular housing 66 shape).
Although one open position is possible in such a valve, valve 66 is more preferably also capable of moving through a range of open positions, thereby varying the size of outlet 70, and Prepare for the flow velocity from the outlet 70 in the corresponding range. To operate the valve 68, a valve rod 72 is attached at one end to the valve 68 and extends through the housing 66 to an actuator 74, which is preferably attached to the housing 66. The actuator 74 preferably connects the valve 68 to the housing 6 in a conventional manner.
6 can be controlled by a user or system controller 150 for placement in a range of various positions. This range of positions is defined by the outlet 70 being open for pouring beer, at least one open position, and the outlet 70 being closed to prevent pouring beer, a range formed along the length of the housing 66. Including the closed position of. One of ordinary skill in the art will appreciate that the entire housing 66 of the nozzle assembly 40
It will be appreciated that it need not be elongated in shape or tubular. Where the preferred plunger valve 68 is employed (other nozzle elements described below can perform the function of the plunger valve 68, as described below), a fluid tight seal is provided through the closed valve position in the range. Only the portion of the housing 66 that contacts the valve 68 to provide the is elongated and tubular, or otherwise has a cavity with a substantially constant cross-sectional area along its length. Will.

The actuator 74 is preferably pneumatic, and preferably from conventional air lines and conventional equipment, from an air compressor (not shown) to a compressed air tank (also shown). No) or from barrel 2
Compressed air is supplied even from a tank 24 which is connected to 2 and pressurizes the barrel 22. It will be appreciated by those of ordinary skill in the art that numerous other activators and assemblies can be used to accomplish the same function of moving valve 68 with respect to housing 66 to open outlet 70. For example, the actuator 74 does not have to be externally moved to both the extended and retracted positions, which correspond to the open and closed positions of the nozzle valve 68. Instead, the actuator 74 is externally moved in one direction (such as toward an extended position that pushes the nozzle valve 68 open to open) and adds beer in the nozzle assembly 40 in a manner known to those skilled in the art. By pressing, it can be biased in the opposite direction. As another example, pneumatic actuator 74 may be an electric or hydraulic actuator, or a worm gear that turns valve rod 72 through gear teeth (eg, gear teeth in a valve rod, rack and pinion set, etc.). worm gear)), a mechanical actuator that can move the valve by a magnet, etc. In this regard, the valve 68
Need not necessarily be attached to and movable by the valve rod 72. There are numerous other valve actuation elements and assemblies that can move valve 68 to open and close the spout. However, in all such cases, the actuation element or assembly is preferably capable of controlling a range of positions to move the valve 68 to the desired location in the housing 66. Such other activation assemblies and elements are within the spirit and scope of the present invention.

In a highly preferred embodiment of the present invention, a trigger sensor 76.
And a shutoff sensor 78 is provided at the tip of the nozzle housing 66 or at the tip of the valve 68 (as described in FIG. 4). Both sensors 76, 78 have valves 60, 62, 7 for pouring beer from the nozzle assembly 40 and stopping pouring beer at the desired time in the conventional manner.
6 is connected to the system controller 150. Preferably, the trigger sensor 76 is a mechanical trigger that responds to touch, while the trigger sensor 7
8 is an optical sensor that responds to the visual perception of beer and to its entry into the beer. Of course, many other known mechanical and electrical sensors may be included in the system controller 150 for opening and closing the valve 68 of the nozzle assembly 40.
Can be used to send a signal to. Such sensors include, without limitation, proximity sensors, motion sensors, temperature sensors, liquid sensors and the like. However, the sensor used (and especially the mechanical sensor such as trigger sensor 76 in the preferred embodiment of the present invention) should be selected to work in conjunction with a wide variety of beer containers and container configurations. For example, if the selected trigger sensor operates by sensing the bottom of the beer container, then the sensor is
The bottom surface of all types of beer containers can be sensed including, without limitation, flat, sloped, opaque, transparent, reflective, non-reflective, etc. surfaces.

In the operation of pouring beer, the user places a container such as a glass or a mug under the nozzle assembly 40 corresponding to the desired beer type. The trigger sensor 76 (
Preferably, in the preferred case of a manual trigger sensor, the vessel is raised until it is activated (by touching the bottom of the vessel). When activated, trigger sensor 7
6 sends signals to the system controller 150 via electrical connections (eg, valve rod 72 up, exit actuator 74 or housing 66 to system controller 150, housing 66 up to system controller 150). , Etc.) or in a conventional manner to convey wireless signals to be received by the system controller 150. System controller 150 is barrel 2
Responding by closing the valve 60 in the delivery line 30 from 2. At this stage, the barrel 22, delivery line 30, heat exchanger 34, outlet line 38, and nozzle assembly 40 store beer under pressure near or equal to the keg pressure. This pressure is typically too great for proper beer dispensing from the nozzle assembly 40. Thus, the pressure in the nozzle assembly 40 is preferably sized to the desired amount based on the desired dispensing characteristics (eg, desired beer head amount) and the type of beer being poured. Reduced. The pressure at the nozzle assembly 40 can be reduced in several ways.

For example, system controller 150 can send or communicate a signal to purge valve 64 to open the purge valve for releasing beer from purge line 62. Valve controllers responsive to such signals are known to those skilled in the art and therefore will not be described further here. The purge valve 64 is
Preferably, it is open for a time sufficient to leave sufficient beer to reduce the pressure at nozzle assembly 40. The amount of purge valve opening time required depends at least in part on the desired pressure drop, the type of beer poured, and the size of purge line 62 and purge valve 64. Preferably, the system controller 150 is pre-programmed for the time required for the desired pressure drop for various beer types. As such, the user inputs the type of beer to be poured via the controller 20, and then the system controller 150 reduces the pressure in the nozzle assembly 40 to a level low enough for proper beer dispensing. See the amount of time you need to. After the pressure in the nozzle assembly 40 has dropped sufficiently, the system controller 150 sends or signals a signal to cause the purge valve 64 to close and a signal to open the nozzle valve 68 to the actuator 74. .

As another example, the pressure in the nozzle assembly 40 can be reduced by increasing a portion of the beer containing area. Such expansion may be accomplished, for example, by expanding a portion of the fluid line or heat exchanger 34 (ie,
This can be done (by moving a wall or surface defining a portion of the fluid line or heat exchanger 34), but most preferably, the fluid holding chamber 80 is enlarged. Accordingly, the valve 68 can move to increase the size of the fluid holding chamber 80 in the housing 66 of the nozzle assembly 40. The valve preferably defines a face or wall of the fluid holding chamber. As mentioned above, the valve 68 is preferably moveable through a range of closed positions in the nozzle assembly 40, and more preferably is nested within the housing 66. When the system controller 150 receives the trigger signal from the trigger sensor 76,
The system controller 150 sends or conveys a signal to the actuator to move the valve toward the outlet 70. This movement increases the volume of the fluid holding chamber 80 in the nozzle assembly 40, thereby reducing the pressure in the nozzle assembly 40. By the time valve 68 reaches outlet 70 and opens for pouring beer, the pressure in the nozzle assembly has dropped to the desired pouring pressure.

Still, other conventional pressure reduction devices and assemblies can be used to reduce pre-injection pressure in the nozzle assembly 40. For example, the one or more walls defining the fluid retention chamber 80 may be, for example, the nozzle valve 68, a flexible wall of the fluid retention chamber 80 (annular flexible wall) that may be deformed to increase the volume of the fluid retention chamber 80. Etc.) to expand the fluid holding chamber, such as by one or more telescopic walls that can move laterally toward and away from the center of the fluid holding chamber 80, etc. Can move to. The latter type of wall can be formed, for example, in the shape of a sphere, and is usually tightened with a strap, cable, or other tightening tool and loosened before pouring to increase the capacity of the fluid holding chamber 80. Can be Such other devices and assemblies are known to those skilled in the art and are within the spirit and scope of the invention.

It is noted that one or more pressure reducers or assemblies can be employed to reduce the nozzle dispense pressure to the desired level. The nozzle assembly described in FIGS. 3 and 4 includes, for example, a purge line 62 and purge valve 64 assembly, and also includes a telescoping nozzle valve 68. However, in practice, only one such device or assembly is typically required. As such, the need for purge line 62 and purge valve 64 is reduced or eliminated when the most preferred telescoping nozzle assembly is employed, as described in FIGS. 3 and 4. Also, this is also the purge line 62 and purge valve 6 as shown in FIGS.
If 4 is adopted, the need for a valve 68 with a range of closed positions is reduced or eliminated. That is, the valve 68 can simply have open and closed positions. It is even possible to eliminate the valve 60 in the delivery line 30 running from the barrel 22, depending on the speed at which the pressure reducing device or assembly operates and the dispense speed of the nozzle assembly. Specifically, the low pressure at or near the nozzle assembly 40 is not necessarily due to the reaction lag that is typically experienced from pressure drops away from the nozzle assembly (in the rack heat exchanger 34). That is, it does not reduce the upward fluid pressure (in the delivery line 30). Due to a sufficiently rapid pressure drop in the nozzle assembly 40, the higher pressure in the heat exchanger 34 upwards is
Before having time to be delivered to the nozzle assembly 40, the user can pour the beer at or near the desired dispense pressure in the nozzle assembly, thereby causing the pinch valve 60 in the delivery line 30. Both the need to operate or the need for a pinch valve are eliminated.

The pressure drop in the nozzle assembly 40, prior to pouring, can be accomplished in a number of different ways as described above, including the preferred valve arrangement shown in the drawings.
Although such plunger valves are preferred, other conventional valve types can be used instead (including, without limitation, pinch valves, sluice valves, ball valves, spool valves, etc.). , Where one or more of the alternative pressure drop devices described above are employed.

At substantially the same time as or immediately after the system controller 150 sends a signal to the actuator 74 to open the nozzle valve 68, the system controller 150 preferably also activates the shutoff sensor 78 (still. If not started). Preferably, the shutoff sensor 78 is the nozzle valve 6
8 and is selected and adapted to sense the presence of fluid near or at the level of one end of nozzle housing 66. The shut-off sensor 78 senses the approach of the surface of the beer in the vessel, thereby sensing its ingress into the beer in the vessel, and thus the temperature corresponding to the removal of beer from the sensor. This function can be performed, such as by sensing a change. Most preferably, however, the shutoff sensor 78 optically senses its ingress into beer in a manner well known in the fluid sensing industry.

Unless system controller 150 receives a signal from shutoff sensor 78 indicating not to do so, system controller 150 causes beer to be poured from nozzle assembly 40. The nozzle 14 of the preferred embodiment of the present invention is a sub-surface fill nozzle, which means that beer is poured into the beer already poured into the vessel. Due to the preferred geometry of the nozzle valve 68 described in Figures 3 and 4, beer exits the outlet 70 radially in all directions within the container, thereby better than linear flow pouring (carbon dioxide Disperse the beer pressure (to help reduce loss and foaming). However, it is noted that the flow from the spout need not flow radially in all directions, but could instead be a stream, fan, or any other desired flow shape. After the initial amount of beer is poured into the vessel, the tip of the nozzle assembly 40 is preferably kept below the surface of the beer in the vessel. The beer that is further poured into the vessel is low in foaming and is injected with low carbon dioxide loss. When the user finishes pouring the beer into the container, the user lowers the container from the nozzle assembly 40. The shutoff sensor 78 senses that it is no longer soaked in beer and sends a signal to the system controller 150 in a conventional manner. Upon receiving this signal, the system controller 150 sends a signal to the actuator 74 to return the nozzle valve 68 to the closed position, thereby sealing the outlet 70 and discontinuing beer injection.

With the arrangement of nozzle assemblies described above, pressure can be maintained throughout the system, from barrel 22 to nozzle valve 68. Most preferably, the equilibrium state of the system is the storage pressure of the beer in the barrel (ie "rack pressure").
e) ") is substantially equal to the pressure. Such pressure across the entire system is
Prevents carbon dioxide loss in the system due to low pressure or atmospheric pressure, prevents overcarbonation due to undesired high pressure, allows for faster beer brewing, and allows for better brewing control.

There are several alternatives to the use of trigger sensor 76 and shutoff sensor 78 in the nozzle assembly to control beer dispensing. For example, the nozzle assembly 40 can be directly operated by a user via the controller 20,
In that case, the user would preferably directly display the start and stop times for the beer dispense. As another example, where the size of the beer dispenser is known, this information can be entered by the user into the system controller 150 via the controller 20. Operationally, the system operates by means of a trigger sensor, such as the trigger sensor 76 described above, by a user activatable button on the controller 20, in a manner known to those of skill in the art. The beer is triggered to begin pouring, such as by one or more sensors located adjacent the nozzle assembly for sensing presence. If a desired amount of beer is to be poured, a shutoff sensor, such as the shutoff sensor 78 described above, nozzle 1
4, one or more sensors located adjacent to the nozzle assembly 40 for sensing removal of the vessel from underneath, barrel 22 to nozzle valve for measuring the amount of flow through the flow meter. A conventional flow meter located somewhere along the system up to 68 (and more preferably at the outlet 70 or housing 66) or for measuring the pressure of beer being poured into the system. Beer infusion can be stopped in many different ways, such as by a conventional pressure sensor located alongside, but more preferably, located on nozzle assembly 40. In both latter cases, the nozzle assembly size is known and is preferably programmed into the system controller 150 in a conventional manner. For example, if a flow meter is used, the cross-sectional area of the nozzle 14 in the flow meter is
It will be known to calculate the amount of flow through the flow meter. When using a pressure sensor, the size of the outlet 70 when the nozzle valve 68 is open will be known to calculate the amount of flow through the outlet 70 per unit time. Preferably, using a conventional timer 152 in combination with the system controller 150, the system controller 150 will wait for a certain amount of time (eg, it is desired to be poured) that corresponds to the desired fluid dispense volume. A signal can be sent to the actuator 74 to close the nozzle valve 68, which is determined by dividing the amount of fluid by the flow velocity per unit time). Since pressure and flow rate change during the pouring operation, an alternative embodiment employing a flow meter or pressure sensor frequently monitors beer flow or pressure and updates the flow rate in the conventional manner, respectively. . When the desired amount of beer is measured via the flow meter or pressure sensor, the system controller 150 sends a signal to the actuator 74 to close the nozzle valve 68.

Devices and systems for calculating flow rates as described above are well known to those skilled in the art,
Within the spirit and scope of the invention. However, such a device and system need not necessarily be used with the nozzle valve 68 as described above, but instead controls the beer supply to the nozzle assembly 40. May be used for. For example, such an apparatus and system may be used to control the supply of fluid to the nozzle assembly 40 in order to control the valve 6 upstream of the rack heat exchanger 34.
0 may be used with a valve such as No. 0, and the nozzle assembly 40 itself is preferably timed to open and close at or near the timing of opening and closing the upstream valve. The device or system either calculates the flow rate based on the valve opening time (such as the pressure sensor in the example above) or measures the flow velocity at a known flow cross-sectional area (such as the flow meter in the example above). In any case, control of valves other than nozzle valve 68 may be used to subdivide the desired amount of beer from nozzle assembly 40.

Another method by which a desired amount of beer can be dispensed from nozzle assembly 40 is to close a valve, such as valve 60 upstream of nozzle assembly 40, and dispense all fluid downstream of this closed valve 60. It is to be. The valve 60 is located a sufficient distance upstream of the nozzle assembly 40 so that the amount of beer from the valve 60 to the nozzle assembly 40 is a known set amount, such as 12 ounces, 20 ounces, etc. It
If it is desirable to reduce the distance of the fluid line between valve 60 and nozzle assembly 40 by closing valve 60 and subdividing the fluid downstream of valve 60,
This fluid line may have one or more chambers (not shown) of known volume that are evacuated after valve 60 is closed. In addition, a plurality of valves 60 located at different locations upstream of the nozzle assembly 40 are used, each with a nozzle assembly 4
Different amounts from 0 (preferably standard beverage amounts) may be subdivided. This allows the user and / or system controller 150 to selectively close one of the plurality of valves 60 in response to the desired subdivision. To assist in draining the fluid line downstream of the closed valve 60, the valve 60 is
It may have a conventional drain line or drain port associated therewith (eg, to valve 60 itself or immediately downstream of valve 60), the conventional drain line or drain port being Open when valve 60 is closed and closed when valve 60 is open. Similarly, when the nozzle valve 68 is closed and the valve 60 is opened after subdivision, the conventional vent valve or vent to the nozzle assembly 40 to assist in filling the fluid line downstream of the valve 60. A line may be provided to open the fluid line while it is being filled and to close when the fluid line is completely filled.

Although valve control upstream of the nozzle assembly 40 can be used to subdivide a given amount of beer, such a configuration generally results in inherent pressure error and pressure propagation time in the system. This is not preferable, and as a result, the accuracy of subdivision is poor. However, pressure error and pressure transit time are significantly affected by the particular arrangement of valve 60 and the type and size of heat exchanger 34 used. Therefore, the use of a heat exchanger with a low pressure effect on the beverage in this system and the placement of the valve 60 between the heat exchanger 34 and the nozzle assembly 60 eliminates the problems associated with such valve control. It can be reduced.

Since the amount of beer subdivided from the nozzle assembly 40 at the time of subdivision can be measured based on the subdivision basis of the above-described configuration of the flow meter and the timely adjusted pressure sensor, the nozzle assembly can be, for example, by the system controller 150. Of course, the total amount of beer dispensed from any or all of the 40 can be monitored in a conventional manner. Among other things, this is especially useful for monitoring beer waste, stealing, consumer preferences and hot selling.

5 and 6 illustrate the cooling system of the present invention. In contrast to conventional sales stands, the present invention does not require an isolated or chilled beer barrel storage area.
Eliminating the need for a beer barrel storage area cooling system instead of the heat exchanger cooling system described below is a considerable cost, maintenance-free, and fairly efficient cooling system. Isolated and chilled beer barrel storage areas are preferred for applications in which beer barrels are delivered every two days or more. However, in the case of a large number of subdivisions such as in-store sales floors at sports events and festivals,
Beer barrels are consumed quickly enough to eliminate cooling after opening the barrel to keep customers from waiting. The cooling system for cooling the beer barrel storage area of the sales stand 10 shown in the drawings is not shown, but may be employed if desired. Such systems and their operation are well known to those skilled in the art and therefore will not be described further here.

FIG. 5, which is a schematic diagram of the cooling system 48 of the present invention, illustrates four major components of the cooling system. That is, compressor 82, condenser 84, expansion valve (triple feed wound capillary tube 86 in the illustrated preferred embodiment), evaporator (rack heat exchanger 34 or subdivision gun heat exchanger 44 in the illustrated preferred embodiment). Is. In the cooling system 48, for example, ammonia,
Many different working fluids can be used, such as R-12 or R-134a, R-404a, but preferably the working fluid is R-22.

For example, in a vapor compression refrigeration cycle as employed in the preferred embodiment of the present invention, the compressor 82 receives a relatively low pressure and high temperature refrigerant gas, which is then transferred to a relatively high pressure and high temperature refrigerant gas. Compress to gas. This refrigerant gas reaches the condenser 84 through the gas pipeline 88 and cools to a relatively high pressure and low temperature refrigerant liquid. Although there are several different types of condensers, condenser 84 is preferably a conventional air cooled condenser with at least one or more fans,
This fan directs air into the conduit of condenser 84 to cool the refrigerant. After exiting the condenser 84, the relatively high pressure and low temperature refrigerant liquid passes through the triple feed wound capillary tube 86 to reduce the pressure of the refrigerant, from which it becomes the relatively low pressure and low temperature refrigerant liquid. This refrigerant liquid is then transferred to the heat exchangers 34, 4 and 4.
Enter 4 and absorb heat from the beer. The resulting relatively hot and low pressure refrigerant gas then travels to compressor 82 (via valve 96 described below) for the next refrigeration cycle. The heat exchangers 34, 44 incorporate conventional releasable joints 92 (and most preferably conventional threaded flare joints) so that units cooled by the cooling system 48 can be replaced quickly and conveniently. Most preferably, it is connected to a free part of the cooling system 48 via. Similarly, the cooling conduits connected to the heat exchangers 34,44 are preferably connected to the heat exchangers 34,44 by conventional releasable threaded flare joints 94. As will be appreciated by those skilled in the art, such fittings can take any number of different forms. Such joints, as well as joints and connecting elements for connecting all elements of the cooling system 48 to their conduits, are well known to those skilled in the art and will not be described in detail here.

All conduits connecting the elements of the cooling system 48 may be rigid. However, these conduits are preferably flexible to facilitate connection and maintenance and are preferably made of a transparent material so that flow characteristics and cleanliness can be observed. In particular, if the refrigerant supply and return lines 50, 52, 54, 56 lead to and return to the subdivision gun 16, these lines are flexible to allow the user to move the subdivision gun 16. Should be. Such lines are well known in the field of cooling and air conditioning. For example, using a flexible hose for automobile air conditioning, a heat exchanger 44
Alternatively, the cooling system 48 may be connected to a part having a margin.

The cooling system 48 of the present invention includes a beer dispensing gun 16 and a nozzle assembly 4.
It can be used to control the temperature subdivided from zero. In the present invention, it is highly desirable to control the amount of cooling of the heat exchangers 34,44. As is well known in the art, for proper beer subdivision it is necessary to keep the pressure of beer in a relatively narrow range, which pressure is considerably influenced by the temperature at which the beer is held. While it is desirable to keep the beer cold in the nozzle assembly 40, it is most preferred to control the beer temperature by controlling the cooling system 48, as described below. By controlling the temperature of the beer flowing through the system 48, the nozzle valve 68 described above, as well as the pressure of the beer in the system 48 (which is an important factor in metering beer aliquots, as described above) is controlled. The pressure change induced by the operation can be well controlled. For example, in nozzle assembly 40, prior to operating nozzle valve 68, if a low equilibrium beer pressure is desired to reduce beer pressure prior to beer subdivision, system controller 150 causes cooling in heat exchanger 34. To increase, the cooling system 48 can be controlled (as described in more detail below), which allows the nozzle assembly 4 to
The beer pressure at 0 can be reduced. Such control is useful in controlling beer pressure and temperature in system 48 in other embodiments of the invention described above.

To control the cooling system 48, the heat exchangers 34, 44 and the compressor 82
A conventional evaporator pressure regulation (EPR) valve 96 is preferably provided between the two. The EPR valve 96 is connected to the refrigerant return lines 54, 56 in a conventional manner. The EPR valve 96 includes refrigerant return lines 54 and 56 (and heat exchangers 34 and 44).
The pressure of the refrigerant therein is measured and the flow from the heat exchangers 34 and 44 is throttled, or the flow from the heat exchangers 34 and 44 is further opened, and this is dealt with. These changes change the pressure upstream of EPR valve 96 in a manner well known to those skilled in the art.
In particular, by adjusting valve 96, the pressure in heat exchangers 34,44 can be increased or decreased. Increasing the refrigerant pressure in the heat exchangers 34, 44 reduces the ability of the refrigerant to absorb heat from beer in the heat exchangers 34, 44, which reduces the cooling effect of the heat exchangers 34, 44, resulting in heat exchange. The temperature of the beer passing through the vessels 34,44 rises. Conversely, when the pressure of the refrigerant in the heat exchangers 34, 44 is reduced, the ability of the refrigerant to absorb heat from the beer in the heat exchangers 34, 44 increases, which enhances the cooling effect of the heat exchangers 34, 44. The temperature of the beer passing through the heat exchangers 34 and 44 decreases. The pressure upstream of the EPR valve 96 can be precisely controlled by adjusting the EPR valve 96, which results in a change in the cooling capacity of the refrigerant, thereby precisely controlling the temperature of the beer to be dispensed. The cooling system 48 can be operated continuously regardless of the load in which it is placed. This is in contrast to conventional cooling systems for beverage liquid dispensers in that conventional cooling systems typically cycle on and off as the system becomes less loaded. The EPR valve 96 is connected to the system controller 150 and is automatically adjusted by the system controller 150 in the conventional manner, but, alternatively, may be manually adjusted by the user if desired. In this regard, the nozzle assembly 40, 46, heat exchangers 34, 44, in or adjacent to the beer barrel 22 may be used to measure the temperature of the beer in the system and provide this information to the system controller 150. It is preferable to dispose a temperature sensor (not shown). This allows the system controller 150 to adjust the EPR valve 96 and change the beer temperature accordingly.

Another way in which the cooling system 48 can be adjusted to control the cooling of the heat exchangers 34, 44 is shown in the schematic diagram of FIG. In particular, beer line 98 is connected to the discharge end of compressor 82 and the other end of compressor 82 is connected to refrigerant supply lines 50, 52 extending from capillary tube 86 to heat exchangers 34, 44. preferable. A conventional bypass regulator 100 is attached to the bleed conduit 98, which measures the pressure of the refrigerant in the refrigerant supply conduits 50, 52 and keeps the bleed conduit 98 blocked. Or compressor 8
Respond by opening the hot refrigerant from 2 to the refrigerant supply lines 50, 52 to escape. Bleed line 98 and bypass regulator 100 are preferably connected to compressor 82 and refrigerant supply lines 50, 52 by conventional fittings. The hot refrigerant discharged from the compressor 82 by the bypass regulator 100 mixes with and warms the cold refrigerant liquid in the refrigerant supply lines 50, 52, thereby absorbing heat from the beer in the heat exchangers 34, 44. It reduces the capacity of the refrigerant and raises the temperature of the beer passing through the heat exchangers 34,44. The amount of the hot refrigerant gas mixed with the refrigerant in the refrigerant supply lines 50 and 52 is determined by the bypass regulator 1
00, which changes the cooling capacity of the refrigerant to precisely control the temperature of the beer to be subdivided, and the cooling system 48 continuously operates regardless of the load in which it is placed. You can drive. As mentioned above, this means that conventional refrigeration systems generally have to be cycled on and off when such systems are lightly loaded, in conventional refrigeration systems for beverage liquid dispensers. In contrast to the system. Bypass regulator 100 is preferably connected to system controller 150 and automatically adjusted by this system controller 150 in a conventional manner, but instead, if desired,
It may be manually adjusted by the user. In this regard, in order to measure the temperature of the beer in the system and provide this information to the system controller 150,
A temperature sensor (not shown) is preferably located in the nozzle assembly 40, 46, heat exchanger 34, 44 or beer barrel 22. As a result, the system controller 15
Zero can adjust the bypass regulator 100 and change the beer temperature accordingly.

The EPR valve 96 and the bypass regulator 100 may be of various forms known to those skilled in the art, any of which may change the pressure of the refrigerant in the system or the hot refrigerant to the cold refrigerant conduit. It is effective to open and close each of the pipe lines in order to inject. The components of such a cooling system automatically open and close in response to a threshold pressure reached in the sensed refrigerant line, operating at least as a valve and most preferably as a regulator (thus allowing cooling). Automatically keep system 48 running at sufficient capacity to maintain the desired beer temperature). Although the preferred embodiment of the invention illustrated in the drawings includes an EPR valve 96 and a bypass regulator 100, one of ordinary skill in the art can operate the system with one or a number of these devices. It will be understood that it can be controlled. Also, if either or both of these devices are simple valves rather than regulators, the control of the cooling system will still control the temperature and / or temperature of the beer passing through the heat exchangers 34, 44 as described above. Alternatively, by measuring the pressure, and by operating the valves 96, 100 via the system controller 150 in response to the measured temperature and / or pressure.

FIG. 6 details rack heat exchanger 34 of the preferred embodiment of the present invention. The rack heat exchanger 34 includes a conventional housing having at least one beer inlet 102, one beer outlet 104, one refrigerant inlet 106, and one refrigerant outlet 108. It is preferably an exchanger. In the illustrated preferred embodiment, the rack heat exchanger 34 is a plate heat exchanger with four separate flow paths through the heat exchanger 34 for four different beers. Thus, the illustrated rack heat exchanger 34 has four different beer inlets 102 and four different beer outlets 104, and spans all sections of the rack heat exchanger 34. One refrigerant inlet 106 and one refrigerant outlet 10 so that the refrigerant can move.
8 and. The rack heat exchanger 34 may be divided into any number of separate sections (beer flow paths) in response to the transfer of any number of desired beers to the dispensing rack 12 and, if desired, , More refrigerant inflow and outflow 106, 108
Those skilled in the art will understand that may be adopted. In fact, the rack heat exchanger 34 may have dedicated refrigerant inlet and outlet ports 106, 108 for each section of the rack heat exchanger 34. As a modified example, the subdivision rack 12 is
A dedicated refrigerant inflow and outflow port 1 for each beer supplied to the subdivision rack 12.
It may have a separate heat exchanger 34 with 06,108. Plate heat exchangers with numerous fluid passages are well known to those skilled in the art and will not be described in detail here. As mentioned above, the delivery line 30 extends to each fluid inlet from the respective beer barrel 22 and is connected to the beer barrel 22 in a conventional manner using conventional fittings. Similarly, the refrigerant supply line 50 and the refrigerant return line 54 extend to the refrigerant inflow and outflow ports 106 and 108, respectively, using a conventional joint in a conventional manner and a refrigerant inflow and outflow port 106. , 108. Each outlet 108 of the rack heat exchanger 34 preferably extends to the nozzle housing 66.

A problem that arises with the use of conventional plate heat exchangers for dispensing beverage liquids is that such heat exchangers typically have a headspace therein. Headspace makes it difficult to clean such areas, and pressure regulation problems occur in such systems, causing bacteria to colonize and grow within the system, potentially ruining beer. Figure 6
6a and 6a, the headspace 110 is the area inside the heat exchanger above the beer outlet 104 and is not filled with fluid during normal system operation. 6 and 6a show the plate heat exchanger of the present invention in detail. As is known to those skilled in the art, the fluid to be cooled is kept separated from the refrigerant by one or more plates in the heat exchanger, one side of each plate being exposed to the refrigerant or in the refrigerant. , While the other side of each plate is exposed to or immersed in the fluid to be cooled. To prevent the headspace-related problems described above, the rack heat exchanger 54 has a vent 1 at the top of the rack heat exchanger 54.
It is preferable to have 13. The vent 113 has a vent valve 115 that operates to open and close the vent 113. The vent valve 115 may be any valve that can open and close the vent 113, but is preferably a check valve that allows only air and gas to exit the rack heat exchanger 54. The rack heat exchanger 54 also includes a sensor 117 capable of sensing liquid pressure at the top of the rack heat exchanger 54.
Preferably. The sensor 117 includes, but is not limited to, an optical sensor for sensing near fluid in the headspace of the rack heat exchanger 54, a liquid sensor responsive to ingress into liquid, and the presence of liquid on the sensor. Alternatively, it may be one of many types, including temperature sensors responsive to temperature differences created by the contact of liquid on the sensor, mechanical or electro-mechanical liquid level sensors, and the like. The vent 113, vent valve 115, sensor 117 and their coupling and operation are existing and conventional. The vent valve 115 may be opened and closed manually (in a conventional manner), but most preferably the vent valve 115 is controlled by the system controller 150,
Therefore, the controller 150 and the sensor 117 are connected. However, the vent valve 115 and the sensor 117 may be part of a built-in electrical circuit that is individually powered and receives signals from the sensor 117 and controls the vent valve 115 accordingly. Such circuits are well known to those skilled in the art and are within the spirit and scope of the invention.

During operation, the vent valve 115 opens, allowing fluid to exit the rack heat exchanger 54. When the sensor 117 detects the presence of fluid at the top of the rack heat exchanger 54 (the beverage fluid trigger level or the rack heat exchanger maximum fill level), the sensor 117 sends or communicates one or more signals to the system controller 150. System controller 1
50 preferably sends or transmits one or more signals to close the vent valve 115 and prevent fluid from exiting the rack heat exchanger 54. Most preferably, the sensor 117 should be selected or located so that the vent valve 115 closes as soon as the rack heat exchanger 54 is full of beer. Depending on the type of sensor 117 used, the sensor 117 may be located in the vent 113 or attached to the vent valve 115 to detect the first entry of beer into the vent 113. Alternatively, it may be arranged immediately beside it. Such a vent arrangement allows the system controller 150 to evacuate the space above the beer level in the rack heat exchanger 54 when desired. This not only avoids the above headspace related problems, but also facilitates cleaning. In particular, when flushing the fluid in the system, the vent valve 115 and the sensor 11 so that the wash fluid can contact, flush and clean all areas of the rack heat exchanger 54.
7 can be operated.

Numerous vent assemblies and elements are well known to those of skill in the art, and these vent assemblies and elements are described above and shown in vent 113, vent valve 115, sensor 1.
It can be used instead of 17. These other vent assemblies and elements are within the spirit and scope of the present invention.

As a modification to the vent assembly or apparatus for solving the above-mentioned head space problem of the rack heat exchanger, a block material (not shown) having a shape matching the head space 110 is used. May be filled or closed. Materials such as epoxy, plastic, aluminum can be used, but the block is made from easily cleanable materials such as brass, stainless steel, Teflon® and other food grade synthetic materials. And preferably completely occupies the entire area of headspace 110.

Referring to FIGS. 4 and 6 together, another important feature of the present invention is the nozzle assembly 4
Maintaining beer temperature within zero. As described above, the rack heat exchanger 5 of the present invention
4 has a number of beer outlets 104 extending from it. Each nozzle assembly 40 has an inlet 112 to which one of the beer outlets 104 is connected in a conventional manner (preferably via a conventional joint). Each outlet 104 is preferably made of a high temperature transfer food grade material, such as stainless steel. Most preferably, the walls of each inlet 112 and fluid holding chamber 80 within the nozzle assembly 40 are also made of a high temperature transfer food grade material.

The distance between the body of the rack heat exchanger 54 and the housing 66 of the nozzle assembly 40 provides sufficient space to place and remove conduits to and from the nozzle assembly 40. It is preferably as short as possible. This distance (in the preferred embodiment shown, the combined length of the beer outlet 104 and the nozzle assembly outlet 112 forming a fluid passage or conduit between the body of the rack heat exchanger 54 and the nozzle assembly 40). Is less than about 12 inches (30.5 cm). More preferably, this distance is less than 8 inches (20.3 cm). Most preferably, this distance is 1 to 6 inches (2.5 to 15.2 cm). Therefore, the nozzle assembly 40 is an extension of the heat exchanger.

The distance between the body of the rack heat exchanger 54 and the housing 66 of the nozzle assembly 40 is a special feature of the invention, namely the temperature of the beer in the nozzle assembly 40.
It is important to maintain the temperature of the beer exiting the rack heat exchanger 54 as close as possible. This function is performed by a preferably thermally conductive material in the beer outlet 104 and nozzle assembly inlet 112. In particular, when the beer passes through the nozzle assembly 40 and is dispensed from the dispense outlet 70, the beer has sufficient time to significantly change from the selectable drinking temperature controlled by the rack heat exchanger 54. There is no. If the beer is not dispensed from the nozzle assembly 40, it is most desirable to keep the beer at a selectable drinking temperature.

Conventional beer dispensers either cannot keep the beer in the nozzle cold enough for irregular lengths of time, or keep it cooled in an efficient and inexpensive way. Not that. However, in the present invention, the distance between the cooling element (eg, rack heat exchanger 54) and the fluid holding chamber 80 in the nozzle assembly 40 causes the fluid in the fluid holding chamber 80 to move to the rack heat exchanger. It can be kept close to the temperature of the beer at 54, or it is preferably short enough to exit the rack heat exchanger 54 by convective recirculation. In particular, beer in the main body of the rack heat exchanger 34 or in the beer outlet 104 of the rack heat exchanger 54 is
4 to the subdivision outlet 70 of the nozzle assembly 40, which is normally the coldest,
On the other hand, the nozzle valve 48 beer is the warmest because it is the furthest from the cooling source. Therefore, there is a temperature difference or gradient between the beer in the body of the rack heat exchanger 34 and the beer at the end of the nozzle assembly 40. As described above, keeping the rack heat exchanger 34 near the housing 66 of the nozzle assembly 40 allows convection of cold beer around and into the beer outlet 104 of the rack heat exchanger 34 in the fluid holding chamber. Move towards 80. The cold fluid entering the fluid holding chamber 80 moves to the lower portion of the fluid holding chamber 80, the location of the warmest beer in the nozzle assembly 40, because the cold fluid is prone to sinking. This mixes the cold beer with the warm beer to cool the warm beer. The warm beer in the fluid holding chamber 80 is cooled by the cooling source (
Ascend to a position close to the rack heat exchanger 34). This convective recirculation is extremely effective in keeping the beer cold in the nozzle assembly for the relatively short distance between the rack heat exchanger 34 and the fluid holding chamber 80 described above. . Although not required to generate beer cooling as described above, the beer outlet 104, nozzle assembly inlet 112, and preferably the high heat transfer material of the walls of the fluid holding chamber 80 in the nozzle assembly 40 are rack heat exchangers. The cold air from the beer outlet 104
And to help subdivide into the nozzle assembly inlet 112 and into the fluid holding chamber 80. Therefore, the cool air is preferably subdivided downstream of the rack heat exchanger 34 by convective recirculation and by heat transfer.

In the heat exchanger and nozzle assembly configuration described and illustrated above, the rack heat exchanger 34
Can maintain the temperature difference between the beer in the rack heat exchanger 34 and the beer in the fluid holding chamber within 5 ° F. If the distance between the heat exchanger and the nozzle assembly is within the most preferred range of 1-6 inches (2.5-15.2 cm), this temperature difference can be maintained within 2 ° F. These temperature differences can be maintained indefinitely in the present invention. While there are prior art systems in which the more distant cold source operates at cooler temperatures, such systems subcool the beer and ( It operates by creating a large temperature gradient along the flow path (which may even drop below the freezing temperature), making the preferred system temperature and pressure control of the present invention difficult or impossible.

A mountable nozzle assembly, such as nozzle assembly 40, is described above as a variant and shown in FIGS. 1-6, but FIGS. 7 and 8 show a portable nozzle in the form of a dispensing gun 16. The assembly 46 is shown. Except as noted above, the subdivision gun 16 utilizes substantially the same components and joints as the rack heat exchanger 34 and nozzle assembly 40 described above, and utilizes the rack heat exchanger 34 and nozzle assembly. It operates under substantially the same principle as 40.

The subdivision gun 16 has a gun heat exchanger 44 to which the fluid line 42 from the barrel 22 is connected. The gun heat exchanger 44, like the rack heat exchanger 34, preferably includes a number of beer inlets 114 and a number of beer outlets 116 corresponding to different beers fed to the dispensing gun 16, and a refrigerant. Inflow port 118 and refrigerant outflow port 1
It is a plate heat exchanger having 20 and 20. The fluid lines 42 extending from the barrel 22 to the subdivision gun 16 are each connected to the beer inlet 114, and the refrigerant supply line 52 and the refrigerant return line 56 extending between the cooling system 48 and the subdivision gun 16 are: The refrigerant inlet 118 and the refrigerant outlet 120 are respectively connected. All joints with the gun heat exchanger 44 are conventional in nature and are preferably formed by conventional fittings.

The gun heat exchanger 44, like the rack heat exchanger 34, preferably has a number of channels separated from each other and a refrigerant channel extending to beer along each of the channels. Have. Heat exchangers with a large number of separate fluid compartments and channels (and with reference to the preferred embodiment shown, plate heat exchangers) are well known to the person skilled in the art and are therefore further described here. I won't explain.

The gun heat exchanger 44 preferably has a multi-neck beer outlet valve 122 for receiving beer from each of the beer outlets 116. The beer outlet 120 is
Preferably, it is shaped as shown to extend from the body of the gun heat exchanger 44 to a beer outflow valve 122, each connected in a conventional manner (eg, by conventional fitting, brazing, etc.). Alternatively, the beer outlet 116 may be connected to the beer outlet valve 122 by a relatively short fluid line (not shown) that is normally connected to the beer outlet 116 and the beer outlet valve 122.

The beer outlet valve 122 is preferably electrically controllable to open one of the beer outlets 116 extending from the gun heat exchanger 44 to the beer outlet valve 122. Many different valve types capable of accomplishing this function are well known to those skilled in the art. In the illustrated preferred embodiment, the beer outflow valve 122 is a conventional four-inlet, one-outlet rotary electromagnetic valve.
The beer outflow valve 122 is preferably electrically connected to a control pad 124, which is preferably mounted on the face of the gun heat exchanger 44. Alternatively, the beer outflow valve 122 can be electrically connected to the controller 20 on the sales stand 10 via electrical wires (not shown) extending along the fluid and refrigerant lines 42, 52, 56. In the illustrated preferred embodiment, the control pad 124 has a button 124 that a user can press to activate the beer outflow valve 122 in the normal manner.

The nozzle assembly 46 of the subdivision gun 16 is substantially identical to the nozzle assembly 40 of the subdivision rack 12 described above and operates in much the same manner. However, the housing 126 preferably has a metering dispense extension 128 that extends from the dispense outlet 130. Accordingly, the fluid outlet defined by the nozzle assembly opening through which beer exits the nozzle assembly travels a distance from the dispensing outlet 130. The nozzle valve 132 is moved by the actuator 134 to the outlet 13 for subdivision.
When the beer is weighed and subdivided by moving toward 0, the beer is discharged from the subdivision outlet 13
Through 0 into the metering extension 128 and into the container to be filled. The dosing extension 128 is used to help guide the beer into the container,
It is not a necessary element of the present invention. However, the metering subdivision extension 128,
When the trigger sensor 136 and the cutoff sensor 138 are used with the subdivision gun 16 (operated in the same manner as the metering subdivision rack nozzle assembly 40 described above), the trigger sensor 136 and the cutoff sensor 138 are: Preferably, it is attached to the end of the metering extension 128, as shown.

It should be noted that as a variation on the electronic or automatic control of the nozzle valve 132, the movement of the nozzle valve 132 can be manually controlled by the user if desired. For example, the user can operate a manual control, such as a button on the dispensing gun 16 to mechanically open the nozzle valve 132. The nozzle valve can be biased and shut off by one or more springs, magnets, fluid pressure from pressurized drinking fluid in the nozzle, etc., in a manner well known to those skilled in the art.
By operating the manual control, the user preferably allows the nozzle valve 13
2 in the holding chamber 140 from its closed position to low pressure, then
The nozzle valve 132 is opened to meter the beer at low pressure. As another example, the nozzle valve 132 may be manually manipulated by the user as described above, after which an actuator (of the type described above) controls how long the nozzle valve 132 remains open. . Such manual control of the nozzle valve 132 is similar to the method described above for the dispensing gun 16 in the rack nozzle assembly 4.
It should be noted that the zero nozzle valve 68 is also applicable.

In operation, the user grips the dispensing gun 16 and moves the dispensing gun 16 onto a container into which beer should be poured. By activating the control pad 124 on the dispensing gun 16, the user preferably changes the type of beer to be dispensed if desired. When changing the type of beer to be metered, preferably the control pad 124 directly to the beer outflow valve 122 (or
A signal is sent from the control system (in response to control pad 124) to open the beer outlet 116 corresponding to the beer selected for metering. The dispensing gun 16 is then described above, either by the control pad 124 or a user control operation on the control 20 of the sales stand, or most preferably in conjunction with the rack dispensing nozzle assembly 40 for dosing. With the trigger sensor 136
The trigger is pulled. At this point, the empty fluid holding chamber 140 is filled with the selected beer. Immediately thereafter, or substantially simultaneously therewith, the nozzle valve 132 is preferably moved toward the dispensing outlet 130 to reduce the pressure in the holding chamber as described above.

Although not preferred, the fluid holding chamber 140 has a vent, valve that operates in the same manner as the vent, valve, and sensor assemblies 113, 115, 117 described above in connection with the rack heat exchanger 34. , And a sensor assembly can be provided. This assembly is preferably placed on top of the fluid retention chamber 140 to vent an empty fluid retention chamber, from the beer outlet valve 122 to the fluid retention chamber 140.
Allows a quick beer flow in. Such an assembly may be manually controlled, but more preferably is electrically connected to the beer outlet 116, the control pad 124, the controller 20, or the system controller 150 and is open at the beer outlet valve 122. And the fluid holding chamber is closed after it is completely or substantially filled.

After the desired amount of beer has been metered into the container, the valve 132 preferably moves to close the dosing outlet 130 and the beer outflow valve preferably moves to the closed position. Most preferably, beer outflow valve 122 is first closed for a time sufficient to empty fluid holding chamber 140. In this regard, the vent, valve, and sensor assembly (not shown) described above may be opened to allow fluid retention chamber 1
Can help to empty 40. The valve 132 is the actuator 134.
The nozzle assembly 146, the nozzle assembly 146
Ready for another dosing cycle.

During operation of the dispensing gun 16 as described above, the fluid holding chamber 140 is typically emptied during the beer metering subdivision. Otherwise, the beer held in the chamber will be mixed with the beer exiting beer outlet valve 122 for the next metering subdivision. This is not necessarily undesirable when trying to meter the same beer in the next metering cycle, but when selecting a different beer for the next metering cycle this may be desirable. Absent. Although less desirable than the above described actuation, the actuation of another dispensing gun is to close the nozzle valve 132 after each metering subdivision by keeping the beer outflow valve open with the nozzle valve 132 open. After that, the beer is maintained in the fluid holding chamber 140. Therefore, the operation of such a subdivision gun is almost the same as the operation of the rack type nozzle assembly 40 for measuring and subdividing. The beer outflow valve 122 is preferably controlled by the system controller 150 to keep successive metered aliquots of the same beer open. However, if another beer is selected to be metered via the control pad 124 or point of sale controller 20, the beer in the fluid holding chamber 140 will be purged prior to the next metering. . This purging may be done via the user actuated control of the control pad 124 or the control 20 of the sales stand, or each time a command is issued to operate the beer outflow valve 122 to open a different beer outlet 116. Automatically by the system controller 150
Can be done by During the purging operation, the beer outflow valve 122 is closed and then the nozzle valve 132 is opened for a short period to drain the remaining beer from the fluid holding chamber 140. Immediately thereafter, the actuator 134 preferably moves the nozzle valve 132 to the closed position and actuates the beer outflow valve 122 to open the beer outlet 116 corresponding to the beer to be metered. Alternatively, the nozzle housing 126 is provided with conventional vents and vent valves (not shown), preferably controlled by the system controller 150, to drain beer in the fluid holding chamber 140 prior to opening the beer outlet valve 122. Can be opened as When draining water by opening the nozzle valve 132 or by opening the ventilation valve of the nozzle housing 126, by metering the nozzle valve 132 or the ventilation valve for a short period with the beer outflow valve 122 open. It is also possible to purge the fluid holding chamber 140 under the pressure from fresh beer selected for dispensing.

In the most preferred embodiment of the dispensing gun 16, the beer outflow valve 122 is located immediately downstream of the heat exchanger, as shown in FIGS. 7 and 8. Such a design minimizes beer waste due to purging of the dosing gun 16 during metering of different beer types when the holding chamber 140 is filled with beer during metering. However, it is possible (but not preferred) to place the beer outflow valve 122 at another location between the barrel 22 and the nozzle assembly 46. For example, a multi-inlet / single-outlet type valve may be located upstream of the gun heat exchanger 44. Preferably, all four fluid lines 42 are conventionally connected to the inlet of a valve which is normally connected to the beer inlet of the gun heat exchanger 44. Beer outflow valve 12 of the preferred dispensing gun embodiment described above.
The valve can be controlled in substantially the same manner as 2. The advantage obtained with this design is that the gun heat exchanger 44 need only have one beer flow path, since only one beer can enter the gun heat exchanger 44 at any given time. The result is a gun heat exchanger 44 that is simple, inexpensive and easy to clean. However, a drawback of this design is that the gun heat exchanger 44 between different beer metering subdivisions.
Is more difficult to drain or purge. If the gun heat exchanger 44 and nozzle assembly 46 cannot be emptied to empty, the newly selected beer can be passed through the dispensing gun 16 or the gun heat exchanger 44 can be emptied. The beer can be purged by pressing it through a heat exchanger 44 with pressurized air or gas (eg, supplied from tank 24) via a pressure fitting. Although each purge discards a certain amount of beer, the combined beer capacity of the gun heat exchanger 44 and nozzle assembly 46 is relatively small.

The advantages provided by the subdivision gun 16 of the preferred embodiment described and illustrated above are substantially the same as the advantages provided by the nozzle assembly 40 and the heat exchanger 34 of the subdivision rack 12. For example, depressurizing control of beer within the holding chamber 140 of the nozzle assembly 46 prior to opening the dispensing outlet 130 provides a rapid flow rate with minimal foaming and saturation loss. As another example, the close proximity of the nozzle assembly 46 to the gun heat exchanger 44 provides a convection recirculation cooling effect similar to the metering subdivision rack assembly described above, which allows beer to the subdivision outlet 130. Maintain a constant cooling temperature. The more compact nature of the dispensing gun 16 (when compared to the nozzle assembly 40 of the dispensing rack 12) is preferably shorter between the body of the gun heat exchanger 44 and the housing 126 of the nozzle assembly 46. It should be noted that it gives distance. This distance is preferably 1-6 inches (2.5-15.
2 cm), and more preferably approximately 1 to 3 inches (2.5 to 7.6 cm). Due to the shorter distance, the maximum temperature difference between beer in the fluid holding chamber 140 and beer at the gun heat exchanger 44 is less than about 10 ° F, more preferably less than about 5 ° F. . The shorter distance between the heat exchanger and the nozzle assembly provides a smaller temperature difference when the dimensions of the dispensing gun 16 components are small. Most preferably, the nozzle assembly of the dispensing gun 16 is substantially the same size as the nozzle assembly 40 of the dispensing rack 12. However, if desired, smaller nozzle assemblies and smaller heat exchangers can be used in the dispensing gun 16 at the expense of cooling rates and / or flow rates. It should be noted that the control and operation of the cooling system described above with reference to FIG. 5 applies equally to the cooling operation of the gun heat exchanger 44.

The relative orientations of the gun heat exchanger 44 and the nozzle assembly 46, as shown in FIGS. 7 and 8, are not essential to the practice of the invention. The illustrated structure for the gun heat exchanger 44 and the nozzle assembly 46 in which the handgrip 142 is formed on the side of the gun heat exchanger 44 and the like is the same as the gun heat exchanger 4 relating to the nozzle assembly 46.
Presented as one of four different relative orientations. Those of ordinary skill in the art will appreciate that nozzle assembly 46 is oriented at an angle (eg, 90 °) with respect to the position shown in FIG. 7 such that beer exits beer outlet valve 122 through the elbow tube to nozzle assembly 46. It will be appreciated that many other relative orientations are possible.
Such and other metering gun structures are within the spirit and scope of the present invention.

In addition to these advantages provided by the dispensing gun 16, the dispensing gun 16
The fact that the is handheld and portable is also a significant advantage. Although dosing guns for dosing various drinking fluids are known, their use for many different applications has been very limited. The main limitation is due to the fact that the drinking fluid in the pipettes of the prior art dispensing guns becomes warm after some point during the metering dispense. If there is no way to cool this drinking fluid before dispensing, the seller must either discard the warm fluid or service the warm fluid to the consumer. I won't. Put simply,
A dosing gun for many drinking fluids cannot be received because the fluid may become warm in the line during metering. This is especially true for drinking fluids such as beer, which are generally not served on ice. The subdivision gun 16 of the present invention addresses this problem by providing the subdivision gun 16 with a cooling device (gun heat exchanger 44). Thus, even if the drinking fluid gets warm in the fluid line 42, the same fluid exits the dispensing gun 16 at the desired constant cooling temperature. For applications in which a large amount of time elapses during the metering of potable fluid, the fluid line 42 is preferably pulled and stored in a refrigerated store as described above. Therefore, the only limitation of using the dispensing gun 16 to dispense the drinking fluid is the spoilage rate of the drinking fluid in its storage container (barrel 22).

The subdivision gun 16 described and illustrated above is a multi-type beer subdivision gun. However, it should be noted that the dispensing gun 16 can be used to meter a single beer. In particular, the vegan 16 extends to the barrel 22 1
The two fluid lines 42 can have one beer outlet 114 which is connected in the usual way. Thus, such a subdivision gun 16 has one beer outlet 116 extending directly to the nozzle assembly 16, but with a beer outlet 122, and
It is not necessary to have the associated conduit used for the dispensing gun 16 described above. The dispense gun 16 is substantially the same as the heat exchanger 34 and nozzle assembly 40 of the dispense rack 12 except for one fluid line, one beer inlet, and one beer outlet associated with the heat exchanger. Works the same way. However, subdivision gun 1
6 preferably includes at least a manual metering dispense button (not shown) for manually triggering the actuator 134 to open the dispense outlet 130. The dispensing gun according to the preferred illustrated embodiment is capable of selectively metering any of the four beers supplied. However, according to the same principles of the invention described above, many beer dispensing guns 16 (of course, depending on the number of beers fed to the dispensing gun 16 requiring different numbers of mouths and different valve types). Can be dispensed into and metered into a fixed amount. Alternative embodiments of the elements and operations described above in relation to the rack heat exchanger 34 and nozzle assembly 40 of the dispensing rack 12 also apply to alternative embodiments of the dispensing gun 16.

On the other hand, the subdivision rack 12 described above can be modified to operate in the same manner as the subdivision gun 16 of the multi-fluid inflow / single fluid outflow design. In particular,
Rather than having a nozzle assembly 40 for each beer outlet 104 as described and illustrated above, the subdivision rack 12 is a beer to which the beer outlet 104 is connected in a manner similar to the beer outlet 122 of the subdivision gun 16. It may have an outflow valve. The nozzle assembly 40 is preferably similar to the nozzle assembly 46 of the dispensing gun 16 shown in FIG. 7 and operates in the same manner as the nozzle assembly 46. However, the controls for such a system are located on the sales stand controller 20 rather than on the rack heat exchanger 34. Another embodiment of the elements and operation described above in relation to the dispensing gun 16 is the rack heat exchanger 34 and nozzle assembly 4.
0 as another embodiment.

As mentioned above, a major problem with existing drinking fluid dispensers is the difficulty of keeping the fluid dispenser clean. Many drinking fluids (including beer) are particularly susceptible to growth of bacteria and microorganisms. Therefore, those areas of the fluid dispenser that come into contact with the drinking fluid at any time during the dispensing operation should be thoroughly and frequently cleaned. However, even thorough and frequent cleaning may be insufficient to prevent spoilage and contamination of the drinking fluid. In particular, in these preferred embodiments of the invention, which rely on the filling of the inner surface of the drinking fluid, it is desirable to provide a method of regularly and very frequently sterilizing air exposed surfaces. A device for performing this function is shown in FIG. This device is sterilizing the surface of the metering and dispensing system of the present invention with UV light and has an UV generator 144 which is output in the usual way and is connected to different areas of the metering and dispensing system. By way of example only, the UV generator 144 of FIG. 9 is shown connected to the nozzle assembly 40 of the subdivision rack 12 and the top of the rack heat exchanger 34.

Conventional UV sterilizers have been limited in their use primarily due to the spatial conditions of such devices. However, this problem is addressed in the present invention by the use of a conventional fiber optic line 146 that transmits UV radiation from the UV generator 144 to the surface to be sterilized. Those skilled in the art are familiar with UV generators and fiber optic lines, as well as methods of connecting the fiber optic lines to a light source to transmit light away from the light source. Accordingly, at least one fiber optic line 146 is connected in a conventional manner to the UV generator 144 and is fixed in a conventional manner on or adjacent to the surface to be exposed to UV light. In a preferred embodiment of the invention, two fiber optic lines 146 are provided from the UV generator 144 (which can be located in the stand 10 or at any other location desired) to the nozzle set in the sub-rack 12. It extends to a location near the housing 66 of the solid 40. The fiber optic line 146 preferably terminates with a dispersive lens 148 that disperses ultraviolet light from the fiber optic line 146 to the exterior surface of the housing 66. Dispersion lens 148
, And the relationship with the fiber optic line that disperses the light exiting the fiber optic line is well known to those skilled in the art and therefore will not be described further here. Most preferably, multiple fiber optic lines 14
6 extends from the UV generator 144 to a dispersive lens 148 which is arranged around the outer surface of the housing 66 and is fixed in a conventional manner. Fiber Optic Line 14
6 and the number of dispersive lenses 148 disposed around the housing 66 is determined by the amount of surface to be sterilized, but is preferably sufficient to irradiate the entire exterior surface of the housing 66 with ultraviolet light. .

As also shown in FIG. 9, a series of fiber optic lines 146 preferably extend to a dispersive lens 148 mounted in a conventional manner in a holder 58 for the dispensing gun 16. Fiber Optic Line Subdivision Gun 16
More preferably, fiber optic line 146 extends to holder 58 of the dispensing gun, although it can extend to itself. Similar to the dispersive lens 148 around the nozzle assembly 40, the dispersive lens 148 shown on the holder 58 of the dispensing gun 16 receives ultraviolet light from the fiber optic line 146 and disperses the received ultraviolet light. In this way, the fiber optic line 1
46 is the surface of the dispensing gun 16 (and most preferably, the nozzle housing 6)
The outer surface of 6) is irradiated with ultraviolet rays.

Fiber optic lines can be extended to numerous other locations in the metering system to sterilize the surface at those locations. As shown in FIG. 9, fiber optic lines can be extended to one or more dispersive lenses located at the top of barrel 22 to sterilize the interior surfaces that make up these top spaces. Connect the fiber optic line to the nozzle housing 126 and the subdivision gun 1.
A dispersion lens mounted at a location around the 6 metering extension 128,
Extend to the dispensing outlets 70, 130 to sterilize the inner ends of the nozzle housings 66, 126, or extend to the interior of or at the end of the metering dispensing extension 128 of the dispensing gun 16; It is possible to sterilize their inner surfaces and the like.
In the weighing and dispensing system of the present invention (and in the weighing and dispensing system of the prior art), the location where the top space is formed is where the fiber optic line is extended and the surface of the top space is irradiated with ultraviolet rays for sterilization.

Although dispersive lens 148 is preferred to disperse UV light from fiber optic line 146 to the surface to be sterilized, it should be noted that the dispersive lens is not essential to the practice of the invention. . Ultraviolet light can also be transmitted directly from the fiber optic line 146 to the surface to be sterilized. In such cases, the amount of surface area exposed to ultraviolet light can be significantly less than with lens 148, but it is particularly desirable to sterilize the surface in a relatively small space. Also, fiber optic line 146 represents only one of many different UV transmitters that can be used in the present invention. For example, the fiber optic line 146 can be replaced with a light pipe if desired. As is well known to those skilled in the art, a light pipe has the ability to receive light and disperse it radially outward along its length. This light distribution pattern is particularly useful for sterilizing by exposing it to UV light on a large number of surfaces in a manner not possible with fiber optic lines. For example, the nozzle assemblies 40, 4
A fiber optic line 146 extending to the housings 66, 126 of the
It can be wrapped around the nozzle assembly 40, 46, or replaced by a conventional light pipe extending laterally of the nozzle assembly 40, 46. The light pipe can extend to any of the locations described above in connection with the fiber optic line and, if desired, extend through the fluid line of the system to sterilize the inner surface of the fluid line.

The numbers and positions of the fiber optic lines 146 and the dispersive lenses 148 shown in FIG. 9 are arbitrary and are shown merely as an example. One of ordinary skill in the art will appreciate that a number of fiber optic lines, dispersive lenses, light pipes, or other UV transparent devices can be used at any desired location inside or outside the drinking fluid metering device.

To further facilitate easy and thorough cleaning of the present invention, all components of the fluid system are optionally made of food compatible plastics or other synthetic resin materials, seals, fittings and valves. With the exception of the components, it is preferably formed of food compatible metal such as stainless steel or brass. In a highly preferred embodiment of the present invention, the outer surfaces of the nozzle housings 36, 126 and metering extension 128 are coated with Teflon to facilitate good cleaning. If desired, the nozzle housing 36, 126 and the inner surface of the metering subdivision extension 126, the nozzle valve 68,
Other surfaces of the device where bacteria or other microorganisms are likely to grow, such as the surface of 132, can also be coated with Teflon®.

The embodiments described and illustrated above are presented by way of example only and are not intended as limitations on the concepts and principles of the present invention. Therefore, those skilled in the art will appreciate that various changes can be made to the elements and their construction and arrangement without departing from the spirit and scope of the invention as claimed. Let's do it. For example, each of the preferred embodiments of the invention described and illustrated above utilize plate heat exchangers 34, 44 to cool the drinking fluid flowing therein. Plate heat exchangers are preferred for use in the present invention due to their relatively high efficiency. However, those skilled in the art will appreciate that the preferred plate heat exchanger 34,
Instead of 44, many other types of heat exchangers could be used, including, without limitation, shell and tube heat exchangers, tube-in-tube heat exchangers, heat pipes, etc. I understand.

Each of the embodiments of the invention described and illustrated above also includes one or more barrels 22 stored in the cold sale stand 10. However, it should be noted that the present invention does not rely on cooling of the source of drinking fluid to dispense cold drinking fluid. Drinking fluid entering the nozzle assemblies 40, 46 is associated with the associated heat exchanger 34.
, 44, so that the temperature of the drinking fluid upstream of the heat exchangers 34, 44 is related only to the work required by the cooling system 48 supplying the heat exchangers 34, 44 with the refrigerant. To do. Thus, the barrel 22 can be tapped and, if desired, metered from the apparatus of the present invention at room temperature. In essence, the invention is
A very inefficient conventional practice of keeping large volumes of drinking fluid cold for a relatively long period of time prior to metering is a relatively small and efficient heat exchanger 33,4.
4 is used to replace the very efficient method of rapidly cooling the drinking fluid just prior to dispensing.

[Brief description of drawings]

FIG. 1 is a perspective view of a sales cart having a set of rack nozzle assemblies, a dispensing gun, and related elements according to a first preferred embodiment of the present invention.

FIG. 2 is an elevational cross-sectional view of the sales cart shown in FIG. 1, showing the elements located within the sales cart and their manner of connection.

[Figure 3]   FIG. 3 is a schematic view of an edible fluid path according to a preferred embodiment of the present invention.

[Figure 4]   FIG. 3 is an elevational cross-sectional view of the rack nozzle assembly shown in FIGS. 1 and 2.

[Figure 5]   1 is a schematic diagram of a cooling system according to a preferred embodiment of the present invention.

6 is a partially cutaway perspective view of a rack heat exchanger used in the sales stand shown in FIGS. 1 and 2. FIG.

FIG. 6a   It is an elevation sectional view of the rack heat exchanger shown in FIG.

[Figure 7]   It is a side elevation sectional drawing of the subdivision gun shown in FIG.

[Figure 8]   FIG. 8 is a side elevation sectional view taken along line 8-8 of the subdivision gun shown in FIG. 7.

[Figure 9]   1 is a schematic diagram of a sterilization system according to a preferred embodiment of the present invention.

─────────────────────────────────────────────────── ─── Continued front page    (31) Priority claim number 09 / 438,113 (32) Priority date November 10, 1999 (November 10, 1999) (33) Priority claiming countries United States (US) (31) Priority claim number 09 / 437,835 (32) Priority date November 10, 1999 (November 10, 1999) (33) Priority claiming countries United States (US) (31) Priority claim number 09 / 437,702 (32) Priority date November 10, 1999 (November 10, 1999) (33) Priority claiming countries United States (US) (81) Designated countries EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, I T, LU, MC, NL, PT, SE, TR), OA (BF , BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, G M, KE, LS, MW, MZ, SD, SL, SZ, TZ , UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, B Z, CA, CH, CN, CR, CU, CZ, DE, DK , DM, DZ, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, J P, KE, KG, KP, KR, KZ, LC, LK, LR , LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NO, NZ, PL, PT, R O, RU, SD, SE, SG, SI, SK, SL, TJ , TM, TR, TT, TZ, UA, UG, US, UZ, VN, YU, ZA, ZW (72) Inventor Gagliano Thomas             United States California             92648 Huntington Beach Tue             Second Street 202 (72) Inventor Shoo Star James Earl             United States California             92688 Las Flors Wild Mare               30 (72) Inventor Paolini Lewis Jay Jr.             United States California             91719 Corona Kellogg Avenue             1781 F term (reference) 3E082 AA02 BB01 BB03 CC01 DD05                       DD07 DD11

Claims (164)

[Claims] 1. An edible fluid dispenser comprising a nozzle having at least one wall and a valve received inside the nozzle, the valve and the at least one wall being inside the nozzle. A substantially fluid-tight chamber for receiving and containing an edible fluid and further comprising an actuator coupled to the valve for moving the valve in a nested relationship with respect to the nozzle, the valve being in the chamber Along the line, there is a subdivision device having at least one open position and a range of closed positions corresponding to a range of edible fluid pressure within a substantially fluid-tight chamber. 2. The dispensing device of claim 1, wherein at least a portion of the nozzle is tubular in shape and the valves are in a telescopic relationship within the tubular portion of the nozzle. 3. A control unit that is connected to the actuator and controls movement of the actuator; And a timer provided therein.
The subdivision device described in. 4. A pressure sensor for detecting an edible fluid pressure in the apparatus, and a control unit connected to the actuator for controlling movement of the actuator, the control unit being measured by the pressure sensor. The dispenser of claim 1, wherein the dispenser controls movement of the actuator in response to pressure. 5. The dispenser of claim 1, wherein the pressure inside the nozzle at at least one open position of the valve is lower than the pressure inside the nozzle at the closed position of the range. 6. A pressure sensor for detecting the pressure of the edible fluid inside the nozzle, and a control unit connected to the pressure sensor, wherein the control unit responds to the pressure detected by the pressure sensor, The method of claim 1, further comprising a timer associated with the controller, the controller coupled to the actuator, the timer adapted to actuate the actuator at the sensed pressure for a desired period of time. The described subdivision device. 7. The dispenser of claim 1, wherein at least a portion of the nozzle is Teflon coated. 8. The subdivision device according to claim 1, further comprising a flow meter for detecting a subdivision amount of the edible fluid from the nozzle. 9. The dispenser of claim 8, wherein the flow meter is mounted on the nozzle to measure fluid through the nozzle. 10. The subdivision device according to claim 8, wherein the flow meter is installed upstream of the nozzle to indirectly measure a fluid passing through the nozzle. 11. A fluid conduit for connecting the nozzle to an upstream device, a valve arranged in the fluid conduit, and a controller connected to the valve for opening and closing a valve attached to the fluid conduit. The valve attached to the fluid conduit is closed to limit the volume of edible fluid in the nozzle and in the fluid conduit between the valve of the fluid conduit and the nozzle to allow the fluid to exit from the nozzle. The subdivision device according to claim 1, wherein the subdivision device can be subdivided. 12. The valve attached to the fluid line is a first valve,
The subdivision device further comprises at least one further valve mounted on the fluid line, each further valve mounted on the fluid line being closed to cause a respective respective valve mounted on the fluid line. 12. The subdivision device according to claim 11, wherein the edible fluids having different predetermined volumes in the nozzle and in the fluid conduit between the nozzle and the nozzle are limited so that the edible fluid can be subdivided from the nozzle. 13. The dispensing device of claim 1, wherein the dispensing device is gripped by hand. 14. A trigger sensor connected to the nozzle, further comprising:
The dispenser of claim 1, wherein a trigger sensor is electrically connected to the actuator to cause the actuator to trigger a valve opening action. 15. The dispensing device according to claim 14, wherein the trigger sensor is electrically connected to the nozzle by the control unit. 16. The subdivision of claim 1, further comprising a shutoff sensor coupled to the nozzle, the shutoff sensor electrically connected to the actuator to induce the actuator to close a valve. apparatus. 17. The subdivision device according to claim 16, wherein the interruption sensor is electrically connected to the nozzle by the control unit. 18. The valve when in the at least one open position comprises:
The dispenser according to claim 1, wherein the nozzle and the valve are shaped to dispense an edible fluid from an annular dispense opening. 19. A chamber is defined and includes a nozzle for receiving and holding an edible fluid, and a plunger valve in a telescopic relationship within the nozzle, the plunger valve defining a contour of a wall of the chamber. And further comprising an actuator coupled to the plunger valve, the plunger valve having an open position in which the edible fluid in the chamber can exit the chamber and the edible fluid in the chamber being unable to exit the chamber. And a plunger valve having a closed position over a range and the plunger valve is movable by an actuator over an open position and a range of closed positions. 20. The dispenser of claim 19, wherein the nozzle has a substantially constant cross-sectional shape at least along its length. 21. The dispenser of claim 20, wherein in the range of closed positions of the valve, the valve provides a fluid tight seal to the nozzle over the length of its constant cross section. 22. The dispenser of claim 21, wherein at least a portion of the valve is located substantially outside the length of a constant cross section of the nozzle when in the open position. 23. A edible fluid dispenser, having a dispenser outlet and defining an elongated chamber, the nozzle adapted to receive and retain the edible fluid, and located within the elongated chamber. And at least one closed position in which the plunger valve blocks the flow of edible fluid through the outlet and at least one open position in which the plunger valve does not block the flow of edible fluid through the subdivision outlet. A plunger valve movable over a range of positions, the at least two closed positions being a first closed position in which the fluid pressure of the edible fluid in the nozzle is at a first pressure; A second closed position wherein the fluid pressure of the edible fluid therein is at a second pressure that is lower than the first pressure. 24. The apparatus further comprises an upstream valve in fluid communication with the nozzle, the upstream valve having an open position in which the edible fluid is supplied to the nozzle and an edible fluid flow directed to the nozzle by the upstream valve. A closed position for shutting off, further comprising a fluid volume existing between the upstream valve and the nozzle, the fluid volume including the fluid volume in the nozzle, coupled to the plunger valve, and connected to the actuator. Is provided with an actuator that moves the plunger valve over a plurality of positions within a certain range by the operation of the, and a control unit that is connected to the upstream valve and the actuator. At least one of the valves
24. The dispenser of claim 23, wherein in one open position a known volume of edible fluid can be dispensed from the nozzle, the known volume of edible fluid being substantially equal to the fluid volume. 25. Further comprising at least one further upstream valve in fluid communication with the nozzle and corresponding to at least one further fluid volume between the upstream valve and the nozzle, The fluid volumes each include a fluid volume within the nozzle, and the control units are coupled to respective separate upstream valves for selective control and are different from each other in the at least one open position of the plunger valve. 25. The dispenser of claim 24, wherein a known volume of edible fluid is dispensed from the nozzle, each different known volume of edible fluid being substantially equal to each of the different fluid volumes. 26. A method of subdividing an edible fluid, comprising maintaining the edible fluid in a fluid line at a first pressure, the fluid line being closed against the flow of the edible fluid therethrough. Terminating at a nozzle, which reduces the pressure in the fluid line to a second pressure by moving the surface inside the nozzle to expand the cavity defined in the nozzle, and opening the nozzle. And allowing the edible fluid through the nozzle to flow at a substantially second pressure. 27. The method of claim 26, wherein the surface is the surface of a valve that is movable within the nozzle. 28. The method of claim 27, wherein the valve is in a telescoping relationship with the nozzle. 29. The method of claim 27, further comprising: providing an actuator coupled to the valve, and actuating the actuator to move the valve within the nozzle. 30. The method of claim 26, wherein the nozzle has an interior chamber for receiving edible fluid and the surface is an interior surface of a movable wall defining at least a portion of the interior chamber. . 31. The method of claim 30, wherein the movable wall is coupled to an actuator to move the actuator. 32. The method of claim 30, wherein the movable wall is flexible and the walls are movable in different positions in response to different compressive forces exerted on the wall. 33. The surface is moved within the nozzle over a range of locations to provide a corresponding increase in cavity size and a decrease in fluid pressure within the nozzle cavity over a range. 27. The method of claim 26 that occurs. 34. A step of starting a timer substantially at the same time as the step of opening the nozzle, and a step of closing the nozzle when the timer measures a predetermined time corresponding to both of the edible fluid subdivided from the nozzle. 27. The method of claim 26, including. 35. A step of providing an actuator connected to the valve, a step of measuring the pressure of the edible fluid inside the fluid conduit, a step of measuring how long the nozzle is open, and a predetermined step. And actuating the actuator to move the valve after the nozzle has been opened for a period of time, the predetermined period of time being gradually increased to further reduce the pressure of the edible fluid within the fluid line. 28. The method according to claim 27, wherein: 36. The step of reducing the pressure in the fluid line and the step of opening the nozzle are triggered by a trigger sensor, the method comprising: moving the receiving container to a dispensing position below the nozzle. 27. The method of claim 26, further comprising the step of activating the trigger sensor at substantially the same time as the preceding step of moving the receiving container. 37. A step of moving the receiving container away from the nozzle, a step of activating the shutoff sensor substantially simultaneously with the step of moving the receiving container, and a step of closing the nozzle and edible fluid passing through the nozzle. And the process of stopping the flow of
27. The method of claim 26. 38. The method of claim 26, further comprising measuring the total amount of edible fluid exiting the nozzle over a set period of time. 39. The method of claim 38, wherein the step of measuring the total amount of edible fluid is performed by a flow meter. 40. The step of measuring the total amount of edible fluid comprises: measuring a period during which a nozzle having a known nozzle opening is open; and measuring the edible fluid pressure inside the fluid conduit. And a step of measuring the amount of fluid that exits the nozzle opening per unit time under the nozzle fluid pressure, and the amount of fluid that exits the nozzle opening under the pressure of the edible fluid per unit time 40. measuring the amount of fluid exiting the nozzle over the set period of time by multiplying by. 41. The method of claim 40, wherein the step of measuring the total amount of edible fluid is performed over multiple fluid dispensing operations. 42. The method of claim 26, further comprising the step of closing a valve upstream of the nozzle prior to the step of opening the nozzle. 43. The method of claim 42, further comprising the steps of opening the nozzle and subdividing the edible fluid downstream of the valve.
The method described in. 44. The method of claim 43, wherein after the step of opening the nozzle, the fluid pressure of the edible fluid exiting the nozzle decreases over time. 45. Prior to the step of opening the nozzle, further comprising closing one of a plurality of valves upstream of the nozzle, each of the plurality of valves from the nozzle after the step of opening the nozzle. Supports different amounts of edible fluid that are subdivided,
27. The method of claim 26. 46. The method of claim 45, further comprising opening the nozzle and dispensing the edible fluid downstream of one of the plurality of valves closed. 47. The method of claim 26, wherein the nozzle is part of a hand-held edible fluid dispenser in which the fluid conduit is in communication. 48. Prior to the step of opening the nozzle, inserting the nozzle into the container, filling the container with an edible fluid sufficient to submerge the dispensing outlet of the nozzle, and closing the nozzle. 27. up to and including maintaining the subdivision outlet submerged in the subdivided edible fluid in the container. 49. A method of subdividing an edible fluid, the method comprising: delivering the edible fluid at a first pressure to a nozzle closed by a valve inside the nozzle; and moving the valve to move a chamber inside the nozzle. Increasing the size and reducing the pressure of the edible fluid to a second pressure, and opening the nozzle by moving the valve to the open position after the previous step of moving the valve to increase the chamber size. And subdividing the edible fluid from the nozzle at a substantially second pressure,
Method. 50. A method of subdividing an amount of edible fluid from a subdivision device while minimizing the foaming effect of the edible fluid, the amount of edible fluid at a first pressure inside a chamber in a nozzle. And the chamber is bounded at least in part by the surface of the plunger valve to move the plunger valve to increase the size of the chamber and increase the pressure of the edible fluid in the chamber to a second pressure. And further moving the plunger valve to open the nozzle and dispense the edible fluid from the nozzle at substantially the second pressure. 51. The method of claim 50, wherein moving the plunger valve comprises telescopically moving the plunger valve within the tubular portion of the nozzle. 52. A step of measuring the length of time that the nozzle is open, and a step of moving the plunger valve and closing the nozzle when the time has elapsed corresponding to a predetermined amount of the edible fluid subdivided from the nozzle. 6. The method according to claim 5, further comprising:
The method described in 0. 53. The method of claim 50, further comprising measuring edible fluid pressure in the nozzle, sending fluid pressure information to a controller, determining the time the nozzle is open, and the nozzle. And determining the flow rate of the edible fluid through the nozzle, and sending a signal from the controller to the actuator that connects to the plunger valve when the time corresponding to the desired amount of fluid to be dispensed from the nozzle is reached and closing the plunger valve. A method characterized by: 54. The method of claim 50, further comprising measuring the amount of edible fluid flow from the nozzle. 55. The method of claim 50, further comprising measuring the flow rate of the edible fluid through the nozzle, sending at least one signal representative of this flow rate to a controller, and a desired amount to be subdivided. Calculating the amount of time required for the edible fluid by dividing this desired amount by the flow rate of the edible fluid and connecting from the controller to the plunger valve when the time corresponding to the desired amount of fluid dispensed from the nozzle has been reached Sending a signal to an actuator to close the plunger valve. 56. A method of controlling an edible fluid dispensed from a dispenser comprising the steps of providing an edible fluid held at a first pressure and receiving a quantity of the edible fluid in a fluid conduit. The fluid conduit includes a nozzle closed at one end, the step of measuring the pressure of the edible fluid, and the step of opening the nozzle to form a subdivision outlet in the nozzle. Draining a flow of edible fluid from the device, and using the measured edible fluid pressure to determine a volume of edible fluid dispensed from the nozzle. 57. The method of claim 56, wherein the step of measuring the pressure of the edible fluid is performed by a pressure sensor provided in the fluid line, further comprising a controller connected to the nozzle and the pressure sensor. Through the steps of preparing, sending pressure information of the edible fluid from the pressure sensor to the controller, and passing through the controller, the desired amount of the edible fluid is output from the nozzle based on the pressure information received from the pressure sensor and the size of the subdivision outlet. Determining the amount of time required to subdivide, and sending a signal from the controller to the nozzle to close the nozzle when the amount of time has expired. 58. The method of claim 57, wherein the step of determining the amount of time required comprises monitoring the edible fluid pressure level in the fluid line over a time increment, and the nozzle during the time increment. Calculating the flow rate of fluid flowing out of the nozzle, calculating the amount of fluid flow exiting the nozzle over this time increment, and calculating the total amount of fluid flow exiting the nozzle over the time increment A method comprising the steps of adding amounts and comparing the total amount of fluid flow exiting the nozzle with a desired amount of fluid flow exiting the nozzle. 59. An edible fluid subdivision device comprising a fluid conduit, the fluid conduit defining a nozzle provided at one end thereof, a volume defining a volume of edible fluid contained in the fluid conduit, and a volume of the fluid conduit. A pressure surface movable to change the pressure of the fluid, and a pressure measuring device installed to measure the fluid pressure in the fluid conduit, an actuator connected to the nozzle to open and close the nozzle, and a pressure measuring device. And a controller connected to the nozzle actuator, the controller controlling the timed movement of the actuator in response to the pressure measured by the pressure measuring device. 60. An edible fluid subdivision device comprising: an edible fluid pressurizer for pressurizing the edible fluid and maintaining that pressure; and a heat exchanger for cooling the edible fluid passing therethrough in fluid communication with the pressurizer. And a nozzle attached to the heat exchanger, the nozzle being installed close enough to the heat exchanger to cool the nozzle without subdivision of the edible fluid from the nozzle. Edible fluid subdivision device. 61. The apparatus according to claim 60, wherein the edible fluid pressurizer is a pressurized edible fluid container in fluid communication with the heat exchanger. 62. The apparatus according to claim 60, wherein the heat exchanger is a plate heat exchanger. 63. The apparatus according to claim 60, wherein the heat exchanger is at least one heat pipe. 64. The apparatus according to claim 60, wherein there is a temperature gradient between the heat exchanger and the end of the nozzle during operation of the apparatus, with this temperature gradient between the heat exchanger and the end of the nozzle. It is characterized in that convective recirculation of the fluid is performed to move the heated edible fluid from the nozzle toward the heat exchanger and to move the cooled edible fluid from the heat exchanger toward the nozzle. Device to do. 65. The apparatus according to claim 60, wherein during operation of the apparatus, a temperature gradient exists between the heat exchanger and the nozzle, the temperature gradient being due to the heat exchanger to 5 degrees Fahrenheit.
A device characterized in that it is kept below the temperature. 66. The apparatus according to claim 60, wherein during operation of the apparatus, a temperature gradient exists between the heat exchanger and the nozzle, the temperature gradient being maintained below 2 degrees Fahrenheit by the heat exchanger. A device characterized by the above. 67. The apparatus according to claim 60, wherein the nozzle and heat exchanger comprise a handheld unit that can be moved to different edible fluid dispensing locations by the user. 68. An edible fluid subdivision device comprising a heat exchanger for cooling edible fluid passing therethrough, a nozzle adjacent the heat exchanger, and a nozzle extending from the heat exchanger through the nozzle for heat exchange. A fluid line for receiving cooled pressurized edible fluid from the vessel, the heat exchanger maintaining the edible fluid in the nozzle below ambient temperature at all times independent of the edible fluid subdivision from the nozzle. An edible fluid subdivision device characterized by. 69. The apparatus of claim 68, wherein the nozzle has an edible fluid reservoir, the fluid conduit extends from the edible fluid reservoir, and includes the edible fluid reservoir. Device to do. 70. The apparatus according to claim 68, wherein the heat exchanger is a plate heat exchanger. 71. The apparatus according to claim 68, wherein the heat exchanger is at least one heat pipe. 72. The apparatus according to claim 68, wherein during operation of the apparatus there is a temperature difference between the edible fluid in the fluid line at the heat exchanger and the edible fluid at the nozzle end, An apparatus characterized in that this temperature difference enables convective recirculation of warmed edible fluid towards the heat exchanger and cooled edible fluid from the heat exchanger. 73. The apparatus according to claim 68, wherein the heat exchanger has an outlet port and between the edible fluid at the outlet port of the heat exchanger and the edible fluid in the nozzle during operation of the device. Apparatus in which there is a temperature difference and the heat exchanger is capable of maintaining this temperature difference below approximately 5 degrees Fahrenheit. 74. The apparatus of claim 68, wherein the heat exchanger has an outlet port and the temperature between the edible fluid at the outlet port of the heat exchanger and the edible fluid in the nozzle during operation of the device. An apparatus in which there is a difference and the heat exchanger can maintain this temperature difference below approximately 2 degrees Fahrenheit. 75. The apparatus according to claim 68, wherein the heat exchanger, the nozzle and the fluid line constitute a handheld unit that can be individually moved to different subdivision locations by the user. And the device. 76. An edible fluid dispenser including a heat exchanger and a fluid nozzle connected to the heat exchanger, the fluid nozzle having a dispense outlet, the heat exchanger and the fluid nozzle. A fluid passageway that establishes fluid communication with the sub-portion of the edible fluid, the fluid passageway being sufficiently deficient to provide convective recirculation of the edible fluid between the heat exchanger and the sub-portion of the fluid nozzle Edible fluid dispensing device characterized by being sufficiently short. 77. An edible fluid nozzle assembly, comprising: a fluid nozzle having an internal cavity; and at least one wall which is at least partially defined by the internal cavity of the fluid nozzle and which is capable of holding an edible fluid. And a heat exchanger connected to the fluid line and provided close to the fluid nozzle sufficiently to cool the fluid in the fluid nozzle by convection recirculation. Edible fluid nozzle assembly. 78. The nozzle assembly of claim 77, wherein the fluid line comprises:
Move sufficiently short, cooled edible fluid from the heat exchanger under convection recirculation to the inner cavity of the nozzle, and warmed edible fluid from the inner cavity of the nozzle under convective recirculation. A nozzle assembly that can be moved to a heat exchanger. 79. The nozzle assembly of claim 78, wherein the temperature differential across the fluid line during operation is maintained by the heat exchanger within about 5 degrees Fahrenheit. . 80. The nozzle assembly of claim 78, wherein the temperature differential across the fluid line during operation is maintained within about 2 degrees Fahrenheit by the heat exchanger. 81. A method of constantly maintaining an edible fluid in an edible fluid subdivision device below ambient temperature, the step of cooling the edible fluid below ambient temperature via a heat exchanger; The edible fluid is circulated in the fluid pipe by the convection due to the temperature difference between the heat exchanger and the nozzle, and the edible fluid is warmed in the nozzle, and the heat exchanger Cooling adjacent to. 82. The method of claim 81, wherein cooling the edible fluid comprises delivering the edible fluid through a plate heat exchanger. 83. The method of claim 81, wherein cooling the edible fluid comprises feeding the edible fluid through a heat pipe. 84. The method of claim 81, wherein the edible fluid in the fluid line adjacent the exchanger has a first temperature and the edible fluid in the nozzle is at a second temperature higher than the first temperature. And the second temperature is maintained by convection within about 5 degrees Fahrenheit of the first temperature. 85. The method of claim 81, wherein the edible fluid in the fluid line adjacent the heat exchanger has a first temperature and the edible fluid in the nozzle is higher than the first temperature. A method having a temperature, the second temperature being maintained by convection within about 2 degrees Fahrenheit of the first temperature. 86. A method of maintaining the temperature of an edible fluid before subdivision, the steps of sending the edible fluid from a source of edible fluid to a heat exchanger, cooling the edible fluid in the heat exchanger, and cooling the edible fluid. To generate a cooled edible fluid from the heat exchanger to the cooled edible fluid subdivision nozzle, and a heat exchanger by heat exchange between the heat exchanger and the cooled edible fluid in the nozzle. , Maintaining the cooled edible fluid between the nozzles below ambient temperature. 87. The method of claim 86, further comprising the step of cooling the edible fluid in the nozzle by heat exchanger, convection recirculation of the edible fluid between the nozzles. 88. The method of claim 86, wherein the nozzle has an edible fluid dispensing end, the edible fluid in the nozzle being warmed at the nozzle dispensing end to produce a warmed edible fluid, and convection. Circulating the edible fluid warmed from the nozzle toward the heat exchanger by recirculation and cooling the edible fluid warmed by convection of the cooler edible fluid from the heat exchanger. And how to. 89. A method of maintaining the temperature of an edible fluid in a fluid subdivision nozzle, the steps of flowing the edible fluid through a heat exchanger, cooling the edible fluid in the heat exchanger, and edible fluid in the subdivision nozzle. And flowing convective recirculation of the edible fluid within the subdivision nozzle between a heat source constituted by the environment of the subdivision nozzle and a cold source constituted by a heat exchanger. how to. 90. A heat transfer device for a food liquid dispenser, the at least one plate, a pair of coolant ports in fluid communication with a first side of the at least one plate, and at least one plate. A pair of edible fluid ports in fluid communication with a second side of the device and a fluid passageway configured between the edible fluid port pair, the first portion being immersed in the food liquid during device operation and the device operation. A heat transfer device comprising: a fluid passageway having a second portion that is not immersed in the food liquid therein; and at least one plug that fills at least a portion of the second portion of the device. 91. The heat transfer device of claim 90, wherein the plurality of plates are arranged in a stacked configuration and the coolant port pair is in fluid communication with the first side of each of the plurality of plates. A pair of edible fluid ports are provided for each of the second of the plurality of plates.
A heat transfer device characterized by being in fluid communication with a side surface. 92. The heat transfer device of claim 90, wherein at least one plug is made of a material selected from the group of stainless steel, epoxy, Teflon® and brass. Transmission device. 93. The heat transfer device according to claim 90, further comprising an outlet provided in the top region of the second portion of the device for draining fluid above the food liquid in the device. A heat transfer device characterized by. 94. The heat transfer device of claim 93, further comprising a liquid level sensor provided in a second portion of the device, the liquid level sensor measuring the edible fluid level within the device. This liquid level sensor is connected to the discharge port and opens and closes the discharge port in response to the measured edible fluid level in the device. A heat transfer device, characterized in that it is adapted to close edible fluid levels above the fluid trigger level and open edible fluid levels below the edible fluid trigger level within the device. 95. A heat exchanger for cooling an edible fluid, the housing comprising an internal fluid chamber, the internal fluid chamber having a maximum fill level, and the liquid level of the edible fluid in the internal fluid chamber being detected. A liquid level sensor provided in the housing for controlling the liquid level, and an outlet valve connected to the liquid level sensor and in fluid communication with the internal chamber above the maximum fill level. A valve closes in response to the liquid level sensor when the liquid level sensor detects fluid at the maximum fill level in the internal fluid chamber and closes when the liquid level sensor does not detect fluid at the maximum liquid level in the internal fluid chamber. A heat exchanger characterized by: 96. The heat exchanger of claim 95, wherein the heat exchanger is a plate heat exchanger and the internal fluid chamber is at least partially defined by the fluid space between the stacked plates in the housing. A heat exchanger characterized in that 97. An edible fluid dispensing device having a sterilization device, which comprises an ultraviolet light generator, an ultraviolet light transmitter having a first end adjacent to the ultraviolet light generator, a nozzle having a surface, and a nozzle connected thereto. And includes a fluid line in fluid communication therewith for supplying edible fluid to the nozzle, wherein an ultraviolet transmitter is located adjacent to the surface of the nozzle and directs the ultraviolet light from the ultraviolet generator to the surface of the nozzle. An edible fluid dispensing device having a second end. 98. The edible fluid dispensing apparatus according to claim 97, wherein the surface is the outer surface of the nozzle. 99. The edible fluid dispensing apparatus according to claim 97, wherein the surface is the inner surface of the nozzle. 100. The edible fluid dispensing apparatus according to claim 99, wherein the inner surface of the nozzle is a surface of an edible fluid chamber inside the nozzle. 101. The edible fluid dispenser of claim 97, wherein the ultraviolet light emitter is a first ultraviolet light emitter, the fluid line has an inner surface, and further comprises a second ultraviolet light emitter. The second UV transmitter has a first end adjacent to the UV generator and a second end located in the fluid line and is adapted to deliver UV light from the UV generator to the inner surface of the fluid line. A device characterized by being present. 102. The apparatus of claim 97, wherein the UV transmitter is first.
An edible fluid container having an inner surface, the edible fluid container having an inner surface, the edible fluid container being an ultraviolet ray transmitter, the edible fluid container being in fluid communication with the fluid line and supplying the edible fluid to the fluid line. And a second UV transmitter having a second end located within the edible fluid container and adapted to deliver UV light from the UV generator to the inner surface of the edible fluid container. 103. The apparatus according to claim 97, 98 or 101,
The apparatus characterized in that the ultraviolet ray transmitter is an optical fiber line. 104. The apparatus according to claim 97, 98 or 101,
A device characterized in that the ultraviolet ray transmitter is a light pipe. 105. The apparatus of claim 97, wherein the apparatus is a hand-held edible fluid dispenser and the UV generator is located remote from the nozzle. 106. An edible fluid subdivision device having a sterilizer, which comprises an ultraviolet generator, an ultraviolet transmitter adjacent to the ultraviolet generator, an edible fluid container having an inner surface, a nozzle, a nozzle and an edible fluid container. A fluid line having an inner surface and adapted to supply edible fluid to the nozzle, the ultraviolet light transmitter including an edible fluid container and an edible fluid line. An apparatus that extends to at least one of the two and is adapted to deliver ultraviolet radiation from an ultraviolet generator to the surface of at least one of the edible fluid container and the edible fluid conduit. 107. The apparatus of claim 106, wherein the UV transmitter is a fiber optic line. 108. The apparatus according to claim 106, wherein the ultraviolet light emitter is a light pipe. 109. The device of claim 106, wherein the surface is an inner surface. 110. A method of sterilizing an edible fluid storage container, a nozzle for subdividing an edible fluid and an edible fluid storage container and a edible fluid subdivision device having a fluid line in fluid communication therewith. The step of generating ultraviolet rays by the ultraviolet ray generator, the step of allowing the ultraviolet ray transmitter adjacent to the ultraviolet ray generator to receive the ultraviolet rays, and the step of transmitting the ultraviolet rays to at least one of the edible fluid storage container, the nozzle and the fluid conduit. Delivering ultraviolet light through the container and directing the ultraviolet light to the surface of at least one of the edible fluid storage container, the nozzle and the fluid conduit. 111. The method of claim 110, wherein the surface is an inner surface. 112. The method of claim 110, wherein the UV transmitter is at least one fiber optic line. 113. The method of claim 110, wherein the ultraviolet light emitter is at least one light pipe. 114. The method of claim 110, wherein the nozzle is part of a handheld dispensing gun and the fluid line extends through the handheld dispensing gun. 115. An edible fluid dispensing device having a sterilizing device, which comprises an ultraviolet generator, an ultraviolet transmitter adjacent to the ultraviolet generator, a dispensing gun having a nozzle having a nozzle surface, and a dispensing gun holder. And connected to the subdivision gun,
In fluid communication therewith, including a fluid conduit for supplying the edible fluid to the nozzle, an ultraviolet transmitter extends to the subdivision gun holder for delivering the ultraviolet light to the subdivision gun holder. An edible fluid dispensing device, wherein the container is located in the dispensing gun holder and is adapted to direct ultraviolet radiation to the surface of the nozzle when installed in the dispensing gun holder. 116. The edible fluid dispenser according to claim 115, wherein the ultraviolet transmitter is at least one optical fiber line. 117. The edible fluid dispenser of claim 115, wherein the ultraviolet light emitter is at least one light pipe. 118. A method of sterilizing an edible fluid dispensing gun nozzle, the method comprising:
In the sub-division gun holder, the steps of generating UV light through the UV generator, adhering the UV light to the UV transmitter adjacent to the UV generator, sending the UV light to the subdivision gun holder through the UV transmitter, Directing ultraviolet light at the nozzle of the dispensing gun. 119. The method of claim 118, wherein the UV transmitter is at least one fiber optic line. 120. The method of claim 118, wherein the ultraviolet light emitter is at least one light pipe. 121. An edible fluid refrigeration system comprising a compressor, a condenser connected to the compressor, a refrigerant expander connected to the condenser, and a heat exchanger connected to the refrigerant expander and the compressor.
The heat exchanger has an edible fluid inlet for receiving the edible fluid, an edible fluid outlet for discharging the cooled edible fluid, a refrigerant inlet for receiving the refrigerant from the refrigerant expander, and a refrigerant outlet for discharging the refrigerant from the heat exchanger. A valve is connected between the heat exchanger and the compressor so that the valve increases or decreases the temperature of the edible fluid discharged from the fluid outlet of the heat exchanger by increasing or decreasing the refrigerant pressure in the heat exchanger. An edible fluid refrigeration system characterized in that it is adjustable. 122. The system according to claim 121, wherein the valve is an evaporator pressure regulating valve. 123. The system according to claim 121, wherein the refrigerant expander is a triple wound feed capillary. 124. The system according to claim 121, wherein the heat exchanger is a plate heat exchanger. 125. The system of claim 121 used to cool an edible fluid in a fluid dispenser, further comprising a temperature sensor positioned to detect the temperature of the edible fluid in the fluid dispenser. A system controller connected to the temperature sensor, the system controller responding to the edible fluid temperature measured by the temperature sensor by automatically adjusting the valve to increase or decrease the pressure in the heat exchanger. A system characterized by the following. 126. An edible fluid refrigeration system comprising: a compressor, a condenser connected to the compressor, a refrigerant expander connected to the condenser, and a heat exchanger connected to the refrigerant expander and the compressor. , An edible fluid inlet for receiving the cooled edible fluid, an edible fluid outlet for discharging the cooled edible fluid, a refrigerant inlet for receiving the refrigerant from the refrigerant expander and a refrigerant outlet for discharging the refrigerant from the heat exchanger. Fluid communication between a heat exchanger having a compressor, a refrigerant expander, and a point between the heat exchanger,
A bypass regulator that is adjustable to open and close fluid communication between the compressor and the heat exchanger. 127. The system of claim 126, wherein the refrigerant expander is an expansion valve. 128. The system of claim 126, wherein the refrigerant expander is a triple wound feed capillary. 129. The system of claim 126, wherein the heat exchanger is a plate heat exchanger. 130. The system of claim 126 used to cool an edible fluid in a fluid dispenser, further comprising a temperature sensor installed to detect the temperature of the edible fluid in the fluid dispenser. , A system controller connected to the temperature sensor, the system controller responding to the edible fluid temperature measured by the temperature sensor by automatically adjusting a bypass regulator to increase or decrease the pressure in the heat exchanger. A system characterized by being adapted to. 131. The system of claim 126, wherein a bypass regulator is connected to communicate hot refrigerant from the compressor to refrigerant downstream of the refrigerant expander. 132. A food refrigeration system for cooling an edible fluid in an edible fluid dispenser, comprising a heat exchanger, a compressor for receiving a refrigerant from the heat exchanger, a heat exchanger, and a valve connected between the compressors. A temperature sensor installed to detect the temperature of the edible fluid in the edible fluid dispenser, and a system controller connected to the temperature sensor and the valve to control the valve operation,
A system controller configured and arranged to automatically adjust the valve in response to the edible fluid temperature measured by the temperature sensor. 133. The system according to claim 132, wherein the pressure of the refrigerant in the heat exchanger is changed by adjusting a valve. 134. The system of claim 132, wherein the valve is an evaporator pressure regulating valve. 135. The system of claim 132, wherein the heat exchanger is a plate heat exchanger. 136. The system of claim 132, wherein the temperature sensor measures a temperature of the edible fluid at at least one of a location within the heat exchanger, an upstream side of the heat exchanger, a downstream side of the heat exchanger. A system characterized by being installed so as to detect. 137. A food refrigeration system for cooling an edible fluid in an edible fluid dispenser, wherein the food refrigeration system is connected between a compressor and a heat exchanger, between the compressor and the heat exchanger, and is selected between the compressor and the heat exchanger. Of the bypass regulator, which establishes the effective fluid communication, the temperature sensor installed to detect the temperature of the edible fluid in the edible fluid dispenser, and the temperature sensor and the bypass regulator are connected. A system controller for controlling a system controller configured and arranged to automatically adjust a bypass regulator in response to an edible fluid temperature measured by a temperature sensor. 138. The system of claim 137, wherein the adjustment of the bypass adjuster changes the amount of refrigerant exiting the compressor with respect to refrigerant entering the heat exchanger. 139. The system of claim 137, wherein the heat exchanger is a plate heat exchanger. 140. A method of controlling the temperature of an edible fluid in an edible fluid dispenser, the method comprising: passing the edible fluid through a heat exchanger; and passing a cold refrigerant through the heat exchanger to the edible fluid. Cooling, passing heated refrigerant through the valve to the compressor, measuring the temperature of the edible fluid, adjusting the valve in response to the measured changes in the edible fluid temperature, and cooling the refrigerant in the heat exchanger. Changing the pressure. 141. The method of claim 140, wherein the step of adjusting the valve is performed automatically by a system controller. 142. The method of claim 140, wherein the valve is an evaporator pressure regulating valve. 143. A method of controlling the temperature of an edible fluid in an edible fluid dispenser, the method comprising: providing a compressor and edible fluid to a heat exchanger in selective fluid communication with the compressor via a bypass regulator. Through the heat exchanger, passing a cold refrigerant through the heat exchanger to cool the edible fluid passing through the heat exchanger, measuring the temperature of the edible fluid, and responding to the measured temperature change of the edible fluid. , Withdrawing hot refrigerant from the compressor via a bypass regulator into the refrigerant entering the heat exchanger. 144. The method of claim 143, wherein the step of withdrawing hot refrigerant is performed when the measured edible fluid temperature drops to a predetermined temperature. 145. The method of claim 143, further comprising adjusting a bypass regulator in response to the measured edible fluid temperature change to draw hot refrigerant into the refrigerant entering the heat exchanger from the compressor. A method comprising the step of altering. 146. The method of claim 145, wherein adjusting the bypass regulator is performed automatically by a system controller. 147. An edible fluid dispensing gun having at least one edible fluid inlet, an edible fluid output valve in fluid communication with the at least one edible fluid inlet, a refrigerant inlet and a refrigerant outlet. A nozzle valve connected to and in fluid communication with a heat exchanger and an edible fluid output valve of the heat exchanger, the nozzle valve being movable between an open position and at least one closed position and the nozzle valve A edible fluid dispensing gun comprising: a nozzle connected to and having an actuator for moving it to an open position and a closed position. 148. The dispensing gun according to claim 147, wherein the heat exchanger is a plate heat exchanger. 149. The subdivision gun of claim 147, wherein the heat exchanger has a plurality of edible fluid inlets for receiving a plurality of different edible fluids and the edible fluid output valve is a plurality of edible fluid ports. A dispensing gun controllable to selectively establish fluid communication with one of the nozzles and the nozzle. 150. The dispensing gun of claim 147, wherein the nozzle valve is nested within the nozzle and the nozzle valve moves over a range of closed positions corresponding to the range of edible fluid pressure within the nozzle. A subdivision gun characterized by being capable. 151. The subdivision gun of claim 147, further comprising:
Characterized by including a trigger sensor mounted on the nozzle and connected to an actuator, the trigger sensor being responsive to detection of a receptacle beneath the nozzle by controlling the actuator to open the nozzle. A subdivision gun. 152. The dispensing gun according to claim 151, wherein the trigger sensor is connected to the actuator by a system controller. 153. The dispensing gun according to claim 147, further comprising:
A dispensing gun including a shutoff sensor connected to an actuator, the shutoff sensor responding to removal of a receiving container from under the nozzle by controlling the actuator to close the nozzle. 154. The dispensing gun of claim 153, wherein the shutoff sensor is connected to the actuator by a system controller. 155. The subdivision gun of claim 147, wherein the nozzle is a heat exchanger sufficient to allow cooling of the edible fluid in the nozzle by convection recirculation of the edible fluid between the nozzles. A subdivision gun characterized by being installed close to. 156. The dispensing gun of claim 155, wherein the temperature of the edible fluid in the nozzle and heat exchanger is maintained within about 5 degrees Fahrenheit. 157. The subdivision gun of claim 155, wherein the temperature of the edible fluid in the nozzle and heat exchanger is maintained within about 2 degrees Fahrenheit. 158. An edible fluid dispensing gun comprising a heat exchanger having an edible fluid inlet and an edible fluid outlet and a nozzle connected to and in fluid communication with the edible fluid outlet, the housing comprising: , A valve movable in the housing to an open position and at least one closed position, and a nozzle having an actuator connected to the valve and moving the valve toward its open and closed positions. Gun for edible fluid subdivision. 159. The subdivision gun of claim 158, wherein the heat exchanger is a plate heat exchanger. 160. The dispensing gun of claim 158, wherein the valve is moveable over a range of closed positions within the nozzle housing that corresponds to a range of edible fluid pressure within the nozzle housing. 161. The subdivision gun of claim 160, further comprising:
It includes a system controller connected to the actuator and controlling the operation of the actuator, and a timer combined with the system controller,
A dispensing gun, wherein the system controller is constructed and arranged to move the valve to a closed position when the timer reaches a predetermined time corresponding to the desired dispensing amount. 162. The dispensing gun according to claim 158, further comprising:
Characterized in that it includes a trigger sensor connected to the actuator to start the operation of the actuator, the trigger sensor being installed on the dispensing gun to detect the presence of the receiving container below the nozzle. Gun for subdivision. 163. The dispensing gun according to claim 158, further comprising:
It includes a shut-off sensor connected to the actuator to start the operation of the actuator, and this shut-off sensor is installed on the subdivision gun so as to detect the removal of the receiving container below the nozzle. A subdivision gun. 164. A method of subdividing a cooled edible fluid, the steps of providing a heat exchanger comprising a hand-held edible fluid subdivision gun connected to a nozzle, and within the edible fluid inlet of the heat exchanger. A step of receiving the edible fluid into the heat exchanger, a step of cooling the edible fluid in the heat exchanger by heat exchange with the refrigerant in the heat exchanger, a step of discharging the cooled edible fluid from the heat exchanger to the nozzle, and a nozzle Receiving a cooled edible fluid into the holding chamber of the nozzle, actuating a valve in the nozzle to open the dispensing port of the nozzle, and subdividing the cooled edible fluid from the retaining chamber of the nozzle. A method characterized by.