Abstract:
An apparatus for dispensing a beverage into a receptacle is provided having one or more taps, between them defining two beverage flow paths. One of the beverage flow paths is provided with a flow restriction for inducing turbulence in the beverage flow for producing foam. An arrangement is provided for directing the beverage flow path subjected to the turbulence inducing flow restriction to be not vertically orientated at an outlet such that fobbing of the beverage in the receptacle is prevented.

Description:
FIELD OF THE INVENTION 
     This invention relates to improvements in or relating to dispensing apparatus. In particular, the invention relates to the dispensing of beverages, for example, beer, ale, porter, stout or lager. The present invention finds particular application for use in dispensing draft beverages where the beverage is stored in a keg or similar container and is transported to a dispensing tap as and when required. 
     BACKGROUND OF THE INVENTION 
     It is common to provide a tap, or other such device, at the point of dispensation of the beverage to allow a user to control the quantity and timing of dispensation of the beverage. Such taps are normally manually operated. It is also known to dispense beverages containing a gas such as carbon dioxide and/or nitrogen in solution in such a way as to produce a close-knit, creamy head on the beverage. Typical examples of such beverages are stouts and ales. The creamy head has been found to have a pleasing aesthetic effect. A creamy head may be produced on some beverages by providing a fixed orifice plate or a suitable agitation means within the flow path of the tap. The orifice tap comprises a disc-shaped partition disposed substantially perpendicularly to the flow path of the beverage. The partition has a number of apertures through which beverage passes. The reduced size of the apertures in the orifice plate compared to the tap as a whole acts as a restriction on the flow path and induces turbulence to the flow of beverage, leading to nucleation of bubbles of gas dissolved in the beverage. These bubbles grow and nucleate further bubbles as the beverage is dispensed into a receptacle such as a glass. As the beverage settles after dispensing, the bubbles rise to form a close-knit, creamy head. 
     A disadvantage with orifice plates is that all of the beverage passes through the orifice plate. With some beverages (those containing more than 2.5 g/l CO 2 ), this leads to the nucleation of too many bubbles which results in over-foaming of the beverage (known as fobbing), which is undesired. Given that nearly all lagers and most keg ales have a greater than 2.5 g/l CO 2  dissolved in them, a large number of products are incapable of being dispensed with a creamy head with their current CO 2  levels. Factors which affect the degree of fobbing include the temperature, CO 2  (or other) gas pressure and the flow speed of the beverage. Reducing the temperature, gas pressure and/or flow speed can reduce the degree of fobbing but this can be expensive and reduces customers&#39; acceptance of the beverage in other areas. 
     Our co-pending application, GB 9900727 discloses a dispensing apparatus as shown in FIG.  1 . The dispensing apparatus is in the form of a tap having a spout which comprises a portion  2   a  of a relatively narrow diameter and a portion  2   b  of a relatively large diameter. One end of the tap is connected to a beverage line and the other end terminates in an outlet through which the beverage is dispensed. A vertical partition  3  is positioned within portion  2   b  of the spout extending across the full diameter of the spout to divide the portion  2   b  into two chambers  14  and  15 . An orifice plate  10  is provided in chamber  14  extending between partition  3  and a side wall of portion  2   b  of the spout. There is no orifice plate positioned in chamber  15 . A flap valve  16  is rotatably mounted on a hinge  17  at an upper end of the vertical partition  3  is provided to act as an inlet valve. The flap valve  16  and hinge  17  arrangement is preferably operatively connected to a handle on the tap. The flap valve  16  may be rotated from the position shown in solid lines in FIG. 1 in which the inlet to chamber  15  is closed and beverage is constrained to flow through chamber  14  along the path indicated by arrow  13   a , to a second position shown in dotted lines in FIG. 1, in which the inlet to chamber  14  is closed and beverage is constrained to flow through chamber  15  following the path of arrow  13   b . The orifice plate  10  contains one or more apertures  18 . 
     In use, flap valve  16  is initially in the second position shown in dotted lines in FIG. 1 such that the inlet to chamber  15  is open and chamber  14  is closed. A handle of the tap is then operated to discharge beverage through chamber  15  into a receptacle, such as a glass. At the appropriate time, the handle operatively connected to flap valve  16  is operated to move flap valve  16  into its first position shown in solid lines in FIG. 1 such that the beverage flow is diverted through chamber  14  and hence through orifice plate  10  where gas bubbles are nucleated. As a result, a creamy head is designed to be deposited on the beverage. 
     It has been found that use of the above described apparatus of FIG. 1 is problematic. In particular, the beverage diverted through chamber  14  which is foamed as it passes through orifice plate  10  is dispensed into the receptacle at a relatively high speed. This has been found to cause unacceptable levels of fobbing of the beverage. 
     SUMMARY OF THE INVENTION 
     It is an object of the present invention to provide a dispensing apparatus which at least overcomes this problem. 
     According to the present invention, there is provided dispensing apparatus for dispensing a beverage into a receptacle comprising one or more taps between them defining two beverage flow paths, wherein one of the beverage flow paths are provided with a flow restriction for inducing turbulence in the beverage flow for producing foam and means for directing said beverage flow path to be not vertically orientated at an outlet such that fobbing of beverage in the receptacle is prevented. 
     There is also disclosed a method of dispensing a beverage into a receptacle comprising the steps of dispensing beverage through a first tap or chamber into the receptacle, subsequently dispensing beverage through a second tap or chamber containing a flow restriction for inducing turbulence in the beverage flow for producing foam and directing said foam into the receptacle in a non-vertical direction. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     Embodiments of the present invention will now be described, by way of example only, with reference to the following drawings, in which: 
     FIG. 1 is a cross-sectional side elevation of a dispensing apparatus disclosed in co-pending application GB 9900727; 
     FIG. 2 is a schematic representation of a first embodiment of dispensing apparatus according to the present invention; 
     FIG. 3 is a schematic representation of a second embodiment of dispensing apparatus according to the present invention; 
     FIG. 4 is a schematic representation of a third embodiment of dispensing apparatus according to the present invention; and 
     FIG. 5 is a schematic representation of a fourth embodiment of dispensing apparatus according to the present invention. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     FIG. 2 shows a first embodiment of apparatus  1  according to the present invention in which first and second taps  21 ,  22  are provided having spouts  23 ,  24 . The taps may be mounted in a font (not shown) which may in turn be mounted on a bar top or similar surface. Each tap  21 ,  22  has a separate handle associated with it for controlling the flow of beverage. Alternatively, electronic control means may replace one or both of the handles. 
     Each tap comprises, amongst other parts, a valve for opening and closing the tap, a handle (or electronic control) for operating the valve moveable from a closed position in which the valve is closed and beverage flow is prevented to an open position in which the valve is open to allow a flow of beverage, and means for connecting the tap to a beverage line. Typically, each spout  23 ,  24  comprises a hollow cylindrical housing connected upstream to a beverage line through which beverage is conveyed from a storage point. Both taps  21 ,  22  may be connected to the same beverage line. Alternatively, a single beverage line may be used to convey the beverage from the storage point towards the font. In this case the beverage line is split just before entering the font into two branches, with each branch supplying a different tap  21 ,  22 . 
     Each spout  23 ,  24  terminates in an outlet  25 ,  26  through which the beverage is dispensed. 
     The spout  23  of the first tap  21  is orientated substantially vertically or at only a small angle from the vertical. The spout  24  of the second tap  22  is orientated at an angle α to the horizontal such that it is not vertical. 
     The second tap  22  is provided with an orifice plate  10  which may be positioned at any point within the spout  24 . In particular, the orifice plate  10  may be positioned relatively near the outlet  26  of the spout  24  or relatively far from the outlet  26 . 
     The orifice plate  10  is fixedly located in the spout  24  and orientated generally perpendicularly to the direction of flow of the beverage passing therethrough. The orifice plate  10  includes one or more apertures. The number, position and shape of the apertures may be varied as is known in the art. 
     First tap  21  does not contain an orifice plate. 
     In use, the handle of the first tap  21  (or the electronic control means) is moved from its closed to its open position to discharge beverage through spout  23  into a receptacle  20 , such as a glass. Since no orifice plate is provided in spout  23 , the flow of beverage is substantially laminar and without significant turbulence. Consequently, the beverage is dispensed without a head being formed. At an appropriate time, the handle of the first tap  21  is closed and the receptacle  20  is moved to beneath the outlet  26  of the second tap  22 . The handle of the second tap  22  is then operated to open the valve of the second tap  22  to dispense a further quantity of beverage into the receptacle  20 . Beverage dispensed through the second tap  22  passes through orifice plate  10  wherein, given its high CO 2  content, it is forced to flow turbulently resulting in nucleation of gas bubbles and the delivery of foam onto the top of the beverage to form a creamy head. The ratio of liquid to foam dispensed from the second tap  22  may be varied by, for example, varying the temperature of the beverage supplied to the second tap  22 . The higher the temperature of the beverage, the more foam will be produced. At one extreme only foam and no liquid may be dispensed from the second tap  22 . This may be advantageously achieved where the beverage supply line is split into two branches just before entering the font by leaving the branch supplying the second tap  22  uninsulated. In this way the temperature of the beverage flowing through the branch will increase. Alternatively separate heating means may be provided. 
     Angle α may be varied with some freedom so long as beverage and/or foam dispensed from outlet  26  does not cause fobbing of the beverage in the receptacle. Preferably angle α is close to zero. However an angle α of greater than zero will also produce a beneficial effect. For example angle α may be varied between 0 and 45 degrees. Due to the low angle α of inclination of the second spout  24 , the creamy head of foam and/or beverage is dispensed into the receptacle  20  at a relatively slow speed and such that the creamy head does not impact the beverage in the receptacle at an angle substantially normal to the surface of the beverage. The geometry of the impact and the reduced density of the foam and/or beverage of the creamy head compared to the beverage result in the creamy head having a much reduced vertical component of momentum. These factors help to significantly reduce the degree of disturbance (and hence fobbing) imparted to the beverage in the receptacle. This is the case even where the second tap  22  is connected to a beverage delivery line at normal working pressure. As a result, the addition of the creamy head does not have a tendency to fob the beverage already in the receptacle  20 . 
     It has been found that the colder the beverage in the receptacle  20  the longer the CO 2  in the beverage will be retained in solution rather than rising to the surface of the beverage where it contacts the creamy head with a detrimental effect. Beverages such as lagers are typically dispensed at approximately 7 degrees centigrade. According to the present invention the beverage dispensed through the first tap  21  is preferably dispensed at between 0 and 7 degrees centigrade. In contrast the beverage dispensed through the second tap  22  is preferably dispensed at between 7 degrees centigrade and any where up to ambient so as to maximise the amount of foam produced by the orifice plate  10 . As described above this may be achieved by leaving a portion of the beverage supply line to the second tap  22  uninsulated. 
     FIG. 3 shows a second embodiment in which the first and second taps  21 ,  22  of the first embodiment have been formed into a single tap  50  having first and second chambers  51 ,  52  connected to separate beverage supply lines or to a single beverage line which splits into two branched as described above with reference to the first embodiment. First chamber  51  has an outlet spout  51   a  which is substantially vertical whereas chamber  52  has an outlet spout  52   a  which is inclined at an angle α to the horizontal as described above with reference to the first embodiment. 
     Second chamber  52  contains an orifice plate  10  whilst first chamber  51  does not. Each chamber  51 ,  52  may have a separate handle associated with it for controlling the flow of beverage. Alternatively one handle may be provided for operating both beverage flows, for example, by providing a handle which is pivotable in two directions, each direction being associated with a separate chamber. Electronic controls may alternatively be used. 
     In use the second embodiment functions in a similar manner to the first embodiment. 
     FIG. 4 shows a third embodiment in which a single tap  30  is provided having a spout  32  and a vertical partition  33  positioned therein which extends across the full diameter of the spout  32  to divide the spout  32  into two chambers  34  and  35 . 
     Chamber  34  is provided with a substantially vertically orientated spout  34   a  having an outlet  36 . Chamber  35  is provided with a spout  35   a  having an outlet  37  which is inclined at an angle α to the horizontal as described above with reference to the first embodiment. 
     Chamber  35  is provided with an orifice plate  10  substantially similar to the orifice plate  10  described in the first embodiment. Chamber  34  does not contain an orifice plate. 
     A flap valve  40  or other similar valve means is provided rotatably mounted on a hinge  41  at an upper end of vertical partition  33  to act as a flow control valve. The flap valve  41  may be rotated from the position shown in dotted lines in FIG. 4 in which the inlet to chamber  35  is closed and beverage is constrained to flow through chamber  34  along the path indicated by arrow A, to a second position shown in solid lines in FIG. 4 in which the inlet to chamber  34  is closed and beverage is constrained to flow through chamber  34  following the path of arrow B. 
     The flap valve  40  and hinge  41  arrangement may be connected to a manual handle or to an electronic control such as a push button to control rotation of the flap valve  40 . In the latter case drive means are provided to move the flap valve  40 . 
     In use, the flap valve  40  is normally in the position shown in dotted lines in FIG. 4 such that when the handle of the tap  30  is operated beverage is dispensed into receptacle  20  via chamber  34  in a non-turbulent manner such that no head is formed. 
     At an appropriate time, the handle or electronic control associated with the flap valve  40  is operated to rotate the flap valve  40  into the position shown in solid lines in FIG. 4 such that the beverage flows through chamber  35  and through orifice plate  10  as described above with reference to the first embodiment. 
     FIG. 5 shows a fourth embodiment which is similar to the third embodiment wherein a single tap  60  is provided having two spouts  61 ,  62  fed from a single beverage supply line. Spouts  61 ,  62  are fed from a common reservoir  63  which is supplied by the beverage supply line. Valve means  64 ,  65  are provided associated with each spout  61 ,  62  to control flow of beverage therethrough. Spout  62  is provided with an orifice plate  10  as previously described. Handles  66 ,  67  or alternatively electronic controls are provided to operate the valve means  64 ,  65 . 
     The operation of the fourth embodiment is the same as the operation of the second embodiment as described above. 
     In the above embodiments the taps and/or spouts may be positioned such that the receptacle  20  must be physically moved between the two dispensing steps of dispensing through the first tap or spout and dispensing through the second tap or spout. Alternatively the taps and/or spouts may be positioned such that both dispensing steps may be performed without the need to move the receptacle  20  by positioning the outlets close enough to one another that they both overlie the receptacle  20  at the same time. 
     Whilst the present invention has been described in particular for use in dispensing ales, lagers and the like it may also be used to dispense a creamy head onto other beverages which are not normally capable of being presented with a foamy head lasting more than a few seconds such as, but not limited to, water, cider, spirits, and spirits mixed with either fruit juices or fruit flavourings. In these cases the foamed creamy head may be formed from the main beverage or may be formed from a separate beverage such as an ale or lager. 
     The quality and appearance of the creamy head can be improved by increasing the nitrogen gas content of the dispensed beverage, since the nitrogen gas forms smaller, more tightly arranged bubbles than carbon dioxide which tend to last longer before dissipating. This may be achieved by nitrogenating the beverage at the point of manufacture or by dispensing the beverage using a mixed gas supply of carbon dioxide and nitrogen gases.