Post-mix beverage dispenser for frothed beverages

A post-mix beverage dispenser includes a diluent jet directed at a wall of a mixing chamber thereof such that a swirling descending mass of diluent is formed. A concentrate dispensing outlet ejects concentrate into the swirling mass of diluent causing turbulent mixing of the diluent and the concentrate to create a frothed or whipped beverage. Instead of creating a swirling mass of diluent, the diluent jet and concentrate dispensing outlet may be oriented substantially directly at one another such that the streams of concentrate and diluent collide causing a turbulent mixing of the diluent and the concentrate.

BACKGROUND OF THE INVENTION

The present invention generally relates to beverage dispensers. More particularly, the present invention relates to a post-mix beverage dispenser for agitated or whipped beverages.

There are presently a number of popular beverages sold in restaurants, snack shops, amusement parks, fast food outlets, and other establishments throughout the world. Some of these beverages are served in a whipped or foamed condition. That is, the beverage is agitated or whipped in the dispensing process to give the served beverage a foamy, froth texture. Typically, these beverages are made from a combination of a concentrate and a diluent, usually water. The concentrate by itself generally does not require refrigeration and has a shelf life of several months to over a year. However, when mixed with a diluent such as water or exposed to air, the combined beverage usually requires refrigeration to retard bacterial growth.

For years, two basic type of fountain dispensers have been available to the trade, referred to respectively as “pre-mix” and “post-mix” dispensers.

Pre-mix dispensers mix a syrup concentrate and water to provide a finished beverage which is then stored in a holding tank until dispensed through a facet located on the dispenser. However, such pre-mix dispensers suffer from a number of disadvantages. Even with refrigeration, some bacterial growth is present. Consequently, after a period of time, typically a few days, any remaining pre-mix beverage should be discarded to maintain healthful quality and pleasing beverage taste. Thus, it is necessary to disassemble and clean the whipping assembly on a daily basis to remove accumulated beverage residue remaining in the whipping apparatus.

Post-mix dispensers do not pre-mix and store the syrup and water. Instead the syrup and water conveyed by separate conduits to a dispenser housing, sometimes referred to as valves or heads, and then mixed while being dispensed through the usual spout on the housing. It has been found that the majority of the mixing in such soft drink dispensers actually occurs in the beverage cup as the beverage is being dispensed as the syrup and water are merely dropped over a diffuser such that a small amount of mixing occurs in the spout, and the final mixing occurring in the beverage cup. The syrup may be stored remotely from the dispenser housing in a metallic cylinder, or in a collapsible plastic bag in a cardboard box, or any other suitable storage medium. The water source may simply be the available municipal water line. Post-mix dispensers overcome, to a great extent, the disadvantages suffered by the pre-mix dispensers. Accordingly, the majority of soft drinks and non-carbonated beverages sold in restaurants and fast-food businesses utilize post-mix dispensers.

In the early 1980's, Orange Bang, Inc. designed a dispenser for a whipped beverage comprising a specially designed plastic mixing block1, as shown in FIG.1. The mixing block1included a generally hemispherically shaped mixing chamber2cut-out therefrom. A syrup concentrate conduit3was formed in the block1such that it extended between the mixing chamber2and a solenoid valve4which controlled the delivery of the pressurized syrup concentrate. Similarly, a conduit5was formed in the block which was in fluid communication with the mixing chamber2and another solenoid valve6for controlling the amount of pressurized water which was delivered. The concentrate and water conduits3and5were angled with respect to one another such that the syrup and water would be ejected at angles which would intersect at a given point to create the frothed beverage. It was discovered that the mixing chamber2had to be vented to allow air to be introduced into the mixing chamber2and allow the concentrate and water to whip or froth. Accordingly, a vent conduit8was formed in the block1. It was also found that whip-gain was improved and the possibility of the beverage entering the vent conduit8virtually eliminated by the addition of a metal tube7within the vent conduit8and extending into the water conduit5. As the water cascaded over the end of the tube7, a venturi effect was created allowing air to be drawn into the water stream, while preventing the back flow of beverage through the air vent8and out of the exterior of the block1of the dispenser. Other conduits9such as for electrical leads, stream control devices, etc. were formed in the mixing block1.

U.S. Pat. No. 4,676,401 to Fox et al. discloses an improvement on this design, wherein a mixing paddle operated by a motor is introduced into the mixing chamber to improve the whip-gain of the whipped beverage.

U.S. Pat. No. 6,305,269 to Stratton, discloses a slight variation to the initial Orange Bang, Inc. beverage dispenser. To improve whip-gain, Stratton discloses the use of a uniquely configured water injection nozzle having a tube with a flattened end portion defining an elongated water injection port extending into the mixing chamber. Such specialized water injection nozzle provided sufficient whip-gain. However, the Stratton dispensing apparatus also required the specially designed plastic mixing block with the various passageways and chambers, including the air passage and for allowing air to enter the mixing chamber. Another problem with all of these devices is that, due to their specialized design, they effectively served as a stand-alone dispenser often placed next to traditional carbonated beverage dispensing banks.

Accordingly, there is a continuing need for an apparatus for preparing and dispensing whipped beverages which does not require the use of a plastic mixing block having chambers and conduits formed therein. What is further needed is such a dispenser which could be incorporated into a traditional bank of soft drink dispensers. Such a dispenser should provide optimum whip-gain such that a lower amount of syrup is required for the beverage. The present invention fulfills these needs, and provides other related advantages.

SUMMARY OF THE INVENTION

The present invention resides in a post-mix beverage dispenser for whipped or frothed beverages. The beverage dispenser does not require a specialized mixing block having conduits and chambers formed therein, such as by drilling or cutting. Instead, the dispenser preferably utilizes a conventional dispensing head modified to accomplish the present invention.

In one embodiment, a jet or outlet is in fluid communication with a source of diluent and directed at a wall of a mixing chamber at an angle such that the diluent hits the wall tangentially, forming a swirling descending mass of diluent. A concentrate dispensing outlet in fluid communication with the source of concentrate is positioned to eject concentrate into the mixing chamber. When the concentrate contacts the swirling mass of diluent, turbulent mixing of the diluent and concentrate create the frothed or whipped beverage.

Typically, the dispenser includes a head having an outlet spout attached thereto and which cooperatively define the mixing chamber. Preferably, the spout is removably attached to the head, in standard fashion, to facilitate the cleaning of the spout and the upper portion of the mixing chamber. The head includes inlet conduits fluidly connected to the sources of diluent and concentrate, and includes valves for controlling the flow of diluent and concentrate from the inlet conduits to the mixing chamber. A switch selectively operates the valves.

In a particularly preferred embodiment, a concentrate dispensing member, in fluid communication with a concentrate conduit within the head, extends into the mixing chamber and defines the concentrate dispensing outlet. Typically, the concentrate dispensing member is removably attached to the head so that it can be easily cleaned. In one form, the concentrate dispensing member includes a radially extending flange which defines the concentrate outlet, wherein the swirling mass of diluent flows over the flange causing the turbulent mixing of the diluent and the concentrate.

A diffuser is disposed within an outlet of the mixing chamber, typically in the spout below the diluent jet and concentrate outlet, such that the motion of the stream of whipped beverage is directed generally downwardly in a controlled fashion.

In another embodiment, a diluent jet or outlet is configured and positioned such so as to eject a stream of diluent therefrom and into the mixing chamber. Typically, the jet extends into the mixing chamber. A concentrate dispensing outlet, typically formed in the removable concentrate dispensing member, is oriented substantially directly at the diluent jet such that the streams of concentrate and diluent collide, causing turbulent mixing of the diluent and the concentrate to create the desired whipped beverage.

It has been found that the aforementioned arrangements allow the use of traditional dispensing heads which are modified only slightly. Furthermore, there is no need for air passageways to create venturi effects. Moreover, the whip-gain has been found to be substantially improved.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

As shown in the accompanying drawings for purposes of illustration, the present invention resides in a post-mix beverage dispenser, generally referred to by the reference number10, which uses conventional beverage dispenser heads and components which have been modified to create a frothed beverage in accordance with the present invention.

Referring now toFIGS. 1 and 2, a dispenser head12is shown which extends from a support structure (not shown) which, as is well-known in the art, can accommodate ice, fluid conduits to a source of water or other diluent, and beverage concentrates. Such support structures typically include a drain basin for collecting spilled beverage and ice, and having a grate14for supporting cups16thereon so that the cups16can be positioned below the dispenser head12to receive the frothed beverage18.

With particular reference toFIG. 2, the dispenser head12includes a cover20, shown in phantom, which houses the necessary components and conduits for dispensing a diluent, typically water, and a syrup or concentrate. As such, the head12includes inlet conduits22which are connected to fluid lines extending to either the water source or the source of concentrate. Flow regulators24are used to adjust the amount of water or concentrate delivered. A switch26, such as the illustrated push-button switch, electrically activates a solenoid28which creates a magnetic field causing an arm30to move against the bias of spring32and open valves to allow the water and concentrate to flow into a mixing chamber. The dispenser head12may include other conduits and chambers for electrical lines, concentrate and diluent passageways, motors as necessary, etc. These components are traditional and well-known in the art. Dispenser heads12having other configurations and componentry may also be used in the present invention.

In conventional soft drink dispensers, pressurized carbonated water and syrup are dispensed through the dispenser head12such that the carbonated water falls substantially directly downwardly over a skirt or flange through which the syrup concentrate is emitted such that the carbonated beverage mixes as the syrup and carbonated water fall through spout34and into the cup16. While performing adequately well for soft drinks, such a design does not allow the beverage to have a frothed or whipped characteristic.

With reference now toFIGS. 2-5, a generally cylindrical wall36extends downwardly from a bottom portion of the dispenser head12. An inner wall38also extends downwardly from the head12generally concentric to the outer wall36so as to form a space or groove40therebetween which is configured to receive an upper circumferential edge42of the spout34. The spout34is thus attached to the head12by a twist-turn frictional fit so that it is removably attached to the head12for cleaning purposes and the like. The spout34may include a protrusion44which is inserted bayonet-style into a mating notch and groove40(not shown) such that upon inserting and turning the spout34a quarter-turn, it is locked in place. Typically, the spout34is defined by generally cylindrical upper portion, which tapers at a lower portion46thereof to an outlet48through which the beverage18is dispensed. The generally cylindrical inner wall38and an inner surface of the spout34cooperatively form a mixing chamber for the water diluent and syrup concentrate, as will be discussed more fully herein.

A concentrate dispensing member50includes a upwardly extending tube52which is configured to be received within a concentrate conduit54of the head12. A rubber O-ring56ensures a water-tight seal and fit between the concentrate dispensing member50and the concentrate conduit inner wall54. The concentrate conduit member50can thus be selectively removed from the conduit54for cleaning purposes as the concentrate valve is opened upstream of this connection.

With particular reference toFIGS. 3 and 4, a generally circular flange or skirt58extends outwardly from the inlet tube52. Outlet apertures60extend through the flange58and into the tube52so as to dispense pressurized concentrate therefrom. Preferably, canals or grooves62extend from the outlet60to the edge of the flange58.

With reference now toFIGS. 5 and 6, a conduit defining diluent outlet or jet64extends downwardly into the mixing chamber defined by the inner wall38and upper portion of the spout34. The outlet66is directed so as to emit a stream68of diluent at an angle towards the inner wall38. The jet64comprises a closed-end tube having an aperture formed on a sidewall thereof. As the water diluent is pressurized, and the outlet66rendered of smaller cross-sectional diameter than the conduit, the fast-moving stream of diluent68strikes the inner wall38tangentially with high velocity and being contained within the circular inner wall38creates a swirling descending mass of diluent, similar to a vortex.

As shown inFIGS. 5 and 7, the swirling stream of water diluent68flows over the flange58of the concentrate dispensing member50such that as the pressurized concentrate70is emitted through outlet apertures60, the diluent stream68contacts the concentrate70causing a turbulent mixing of the diluent68and concentrate70. This turbulent mixing, caused by the high velocity of the circularly swirling diluent68and pressurized concentrate70, absorbs air entering through the opening of the spout34such that a frothed beverage is formed having a relatively high whip-gain.

With reference toFIGS. 3-5, the swirling mixture of diluent68and concentrate70flows over the flange58and onto a diffuser72, which is typically formed with, or otherwise attached to, a lower end of the concentrate dispensing member50. However, the diffuser72can be positioned anywhere between the outlets60and66of the water and concentrate and the outlet48of the spout34. The diffuser comprises a disk having multiple apertures74formed therethrough such that the beverage18which has been mixed and frothed is converted from a swirling state to a more linear state such that it is directed through the outlet48of spout34and into the cup16in a fairly controlled manner. The use of a diffuser is optional, but it has been found that it helps in controlling the flow of the whipped beverage into the cup. However, the diffuser must permit air to enter through the opening of the spout and into the mixing chamber such that the frothed beverage is created while not requiring a vent tube.

It has been found that the process of mixing the water diluent68and concentrate70as described above eliminates the need for venting tubes, improves whip-gain of the beverage18and enables the use of more traditional and conventional dispenser heads12while mixing the beverage within the mixing chamber before it is dispensed into the beverage cup. Similar to traditional dispenser heads12, to clean the dispenser10, one merely need remove the spout34and concentrate dispensing member50, which can be washed separately, and wipe the bottom portion of the head with a wash cloth in a traditional manner.

With references now toFIGS. 8-10, another embodiment of the present invention is illustrated. It has been found that the aforementioned benefits can also be produced by directing high velocity, pressurized streams of concentrate70and water68directly at one another. With reference toFIG. 8, a single concentrate outlet76is formed in the tube52of the concentrate dispensing member50′. Preferably, the outlet76is of a reduced cross-sectional diameter as compared to the cross-sectional diameter of the inlet of the tube52. Thus, the pressurized concentrate70is accelerated even further through the outlet76so as to attain a high speed.

As shown inFIGS. 9 and 10, the water outlet66of the jet64extending into the mixing chamber is directed substantially opposite the outlet76of the concentrate dispensing member50′ such that the pressurized and high velocity streams of water68and concentrate70collide with tremendous force and cause turbulent mixing of the diluent68and concentrate70with the incorporation of small air bubbles which cause the beverage to have a frothed or whipped characteristic. The frothed beverage18is then directed by gravity through diffuser72and out the spout34through outlet48and into the serving cup16.