Patent Publication Number: US-6706300-B1

Title: Method of brewing a beverage

Description:
This application is a division of and claims the benefit under 35USC120 of U.S. application Ser. No. 08/933,258 filed Sep. 18, 1997 now abandoned which, in turn, claims the benefit of U.S. Provisional Application No. 60/026,275, filed Sep. 18, 1996, and entitled “Brewer Systems, Apparatus and Methods of Operations and Uses”, the contents of both of which are hereby incorporated by reference. 
    
    
     BACKGROUND OF THE INVENTION 
     1. Field of the Invention 
     This invention relates generally to brewing apparatus and methods and, in particular, to brewers which have removable brew baskets and servers with bypass valves to bypass beverage ingredient within the basket. 
     2. Description of the Related Art Including Information Disclosed under 37 C.F.R. 1.97-1.99 
     A disadvantage of known high volume coffee brewers is that the brew basket which holds as much as five pounds of dry coffee, after brewing soaked with hot water, becomes too heavy for many servers to safely remove the brew basket from the brewer and dump the grounds to prepare the brewer for a new cycle. 
     Another difficulty with known high volume brew systems is that a single open protrusion in the wall of the brew basket is provided to hold a portion of the filter away from the sides of the wall of the basket for receipt of by pass water from a single by pass nozzle. Since there is only a single nozzle, the flow of by pass water is at a relatively high volume which can force the filter paper holding the coffee to collapse and thereby disrupt the entire brew cycle. 
     SUMMARY OF THE INVENTION 
     The principal object of the invention is to provide a high volume brewing apparatus and methods which overcome the above limitation and disadvantages of known high volume brewing apparatus and methods noted above by facilitating removal of exhausted brew baskets and reducing filter collapse into the brew baskets. 
     The object of the invention is obtained by providing in a brewing system having a frame and a brewer with a water dispenser and a brew basket for holding the brew material for receipt of water from the water dispenser mounted to the frame, a brew basket mounting apparatus having a brew basket support for releasable supporting the brew basket and means for mounting the brew basket support for movement of the brew basket relative to the frame between a first position in which the brew basket, when supported by the brew basket support, is in proper alignment with the brewer for receipt of water from the brewer dispenser and a second position in which the brew basket, when supported by the brew basket support, is removed away from proper alignment with the brewer and at least partially away from the frame to facilitate removal of the brew basket from the brew basket support. 
     Also, obtainment of the object of the invention is achieved by providing a method of brewing a beverage with a brewer comprising the steps of (a) mounting a brew basket with beverage ingredient to a movably mounted brew basket support when in a loading position spaced from a front of the brewer and (b) moving the support with the brew basket from the loading position to a brewing position in which the brew basket is aligned with the brewer for receipt of water from the brewer. The method of brewing also included the step of connecting a hose to collect dripping water from the brew basket when in the loading position and the step of automatically pressing a top edge of the brew basket against a mating edge of the brew basket to create a seal when the brew basket support moves the brew basket to the brewing position. 
     Moreover, the object of the invention is obtained by providing a brew basket assembly having a hollow body with water impervious closed wall defining a relatively wide opening at one end of the body for receipt of water into the body and a relatively narrow opening at an opposite end of the body for dispensing freshly brewed beverage from within the body, a filter support basket for support of a beverage porous filter container of a beverage ingredient and means for mounting the filter support basket within the hollow body but spaced inwardly from the closed wall to provide a perimital gap between the filter support basket and the closed wall for passage of by-pass water through the hollow basket and relatively narrow opening without passing through the filter support basket and any of the ingredient supported therein during a brew cycle. The brew basket assembly includes an annular trough carried by the filter support basket above the gap for receipt of water at an upper trough opening and having a bottom with a plurality of drain holes for draining bypass water through the perimital gap. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     The foregoing objects and advantageous features of the invention will be explained in greater detail and others will be made apparent from the detailed description of the preferred embodiment of the present invention which is given with reference to the several figures of the drawing, in which: 
     FIG. 1A is a front elevation view of a double brewer system comprised of a double brewer, a beverage storage tank and a transportable double brewer dispenser aligned beneath the brewer for receipt of brewed beverage; 
     FIG. 1B is a side elevation view of the double brewer of FIG. 1A together with the transportable double brewer dispenser of FIG. 1A; 
     FIG. 1C is an enlarged front elevation view of the control switch panels of FIG. 1A; 
     FIG. 1D is a front elevation view of the twin brewer assembly with a mobile duel inlet dispenser assembly for receipt of a brewed beverage from both brew heads: 
     FIG. 2A is a bottom view of the preferred embodiment of the twin brewer assembly of FIG. 1A with a pair of single inlet dispenser carts engaged with the twin brewer assembly; 
     FIG. 2B is a bottom view of the preferred embodiment of the twin brewer assembly of FIG. 1A but with the dispenser carts disengaged from the twin brewer assembly; 
     FIG. 3A is a bottom view of the twin brewer assembly of FIG. 1D showing the guide member of the mobile duel inlet cart engaged with the central guide member on the base of the twin brewer; 
     FIG. 3B is a bottom view of the twin brewer assembly of FIG. 3A showing the mobile duel inlet cart disengaged from the base of the twin brewer; 
     FIG. 4A is a front elevation view of the twin brewer assembly of FIG. 1 a  supported on a counter top with a pair of manually removable urns mounted in slidable drawers; 
     FIG. 4B is aside elevation view of the twin brewer assembly of FIG. 4A with the urn attached to the drawer in the closed position; 
     FIG. 4C is a side elevation view of the twin brewer assembly of FIG. 4A with the drawer in the extended open position for removal of the urn; 
     FIG. 4D is an exploded side elevation view of the urn of FIG. 4A removed from the dispenser cart to better illustrate the mounting means; 
     FIG. 4E is a front elevation view of a preferred embodiment of the single brewer assembly of the present invention mounted to a stand; 
     FIG. 4F is a front elevation view of a serving cart to which the removable urn of FIG. 4E is mountable; 
     FIG. 5A is a front elevation view of a preferred embodiment of a brewing system constructed in accordance with the present invention including a pair of twin brewers connected in series to a pair of holding tanks which store the freshly brewed beverage from the brewers of FIG. 5A; 
     FIG. 5B is an enlarged side elevation view of the control switch panel of the brewers of FIG. 5A; 
     FIG. 6A is a section side elevation view of the single brewer of FIG. 4E showing the interior components including the brew head and urn; 
     FIG. 7A is a schematic circuit diagram of the logic control circuit of the brewer of FIG. 4E in which a controller program is stored; 
     FIG. 7B is a plan view of a circuit board of the logic control circuit of FIG. 7A including sockets for removable receipt of solid state timer s fro setting the time period for the by-pass cycle, the brew cycle, and the flush cycle; 
     FIG. 7C is a side view of the timer module which is inserted into the sockets of FIG. 7B; 
     FIG. 7D is atop view of the timer module of FIG. 7C; 
     FIG. 8A is an enlarged sectional front elevation view of the storage tank of FIG. 5A showing a spray nozzle head assembly used to flush down the top and sides of the storage tank; 
     FIG. 8B is an enlarged cross sectional elevation front view of a portion of the holding tank of FIG. 8A adjacent the juncture of the lid and the side wall; 
     FIG.  8 C. is an enlarged cross sectional side elevation view of a portion of the urn of the urn of FIG. 6A adjacent the juncture of the lid and the side wall; 
     FIG. 9A is a plan view of the spray disk of the brewer of the preferred embodiment of FIG. 1A; 
     FIG. 9B is a sectional side elevation view of the brew basket assembly of FIG. 6A; 
     FIG. 10A is a sectional side view of the brew basket and movable brew basket.support member of FIG. 1A wit the brew basket in aligned sealed engagement with the by-pass/dispenser assembly; 
     FIG. 10B is a sectional side view similar to that of FIG. 10A but in which the brew basket adjacent to its aligned position before it is carried into sealed engagement with the by-pass/dispenser assembly; and 
     FIG. 10C is a sectional side view similar to that of FIGS. 10A and 10B but in which the brew basket has been moved from alignment with the hot water dispenser for removal of the filter holder and storing the brew basket drainage hose. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
     Referring now to FIGS. 1A,  1 B and  1 C, a preferred embodiment of a mobile twin brewer system  30  is seen which includes a pair of substantially identical brewers  30 A and  30 B symmetrically mounted in side-by-side symmetrical relationship within a single rectilinear housing, or frame,  32 . The rectilinear housing includes a base  34  supported above a floor  36  by five substantially identical legs  38 , and the base  34  supports an elongate, upright aft housing section  40  with an upper aft housing portion  40 A and a lower aft housing portion  40 B. 
     The upper aft housing portion  40 A, in turn, supports a forward housing section  42  in cantilever relationship suspended at a preselected relatively elevated position above the floor  36 , as best seen in FIG.  1 B. The cantilevered forward housing section has an upper cantilevered housing portion  42 A and a lower cantilevered housing portion  42 B. Mounted to the forward face of the upper cantilevered housing portion are two control panels  44 A and  44 B of manually actuable control switches and associated status indicator lights respectively associated with the pair of brewers  30 A and  30 B as best seen in FIG.  1 C. The switches and lights of control panels  44 A and  44 B are connected with a pair of associated electronic controllers (not shown) protectively contained within the upper cantilevered housing portion  42 A. 
     Referring to control panel section  44 A shown in FIG. 1C, each of the control panels  44 A and  44 B includes a power on/off switch  46  to control the application of AC power to the associated brewer, a “ready to brew” indicator light  48  to indicate when the associated brewer  30 A or  30 B is ready to start a brew, a brewer start switch  50 , a “stop brew” switch  52  to manually stop the brew cycle of the associated brewer and a monostable “flush” switch  54  for controlling a flushing operation of the association brew system, all as described in more detail below. 
     Referring again to FIG. 1A, the lower cantilevered housing portion  42 B supports in cantilevered suspended relationship with the floor  36 , a brew/by-pass hot water distributor assembly  56  and a brew basket assembly  58  for each of the brewers  30 A and  30 B. During a brewing cycle, hot water from a separate hot water dispenser tank for each of the brewers  30 A and  30 B (not shown) mounted within the aft housing section  40  is allowed to flow downwardly by passing or flowing through ground coffee contained within the brew basket assembly  58  and out through a beverage outlet  60  at the bottom of the brew basket assembly  58 . 
     In keeping with an important aspect of the invention, the cantilever mounting of the forward housing section  42  positions the beverage outlet  60  at precisely the correct height above the floor and the correct forward distance from the front  40 C of the aft housing section  40  to ensure correct depth alignment of a single inlet mobile dispenser assembly  62  with single one of the twin brewers, such as the right side brewer  30 A shown in FIGS. 1A and 1B, or with a substantially larger dual inlet mobile dispenser assembly  64  shown in FIG.  1 B. When the back  62 A of the single inlet mobile dispenser assembly  62  and the back  64 A, FIG. 3A, abuts against the front  40 C of the aft housing section  40 , the mobile dispenser assemblies  62  and  64  are correctly aligned depth-wise for receipt of brewed coffee directly into the mobile dispensers  62  and  64 , respectively. Depth alignment is assisted and lateral alignment is ensured by means of leg guides  66 A and  66 B, on the left, and leg guides  68 A and  68 B, on the right, shown in FIG.  1 A and described in greater detail below with respect to FIGS. 2A,  2 B,  3 A and  3 B. 
     Still referring to FIGS. 1A and 1B, the single inlet mobile dispenser  62  includes a cart assembly  64  with a support platform  64 A, supported, in turn, by a frame  64 B, supported, in turn, by a base  64 C. The base  64 C is supported by a matched pair of forward, outer wheels  64 D and a matched pair of aft, pivotally mounted inner steering wheels  64 E, all assemble together in a generally trapezoidal relationship to support the single inlet mobile dispenser for rolling motion along the floor surface  36 . Wheels are provided with brakes. Facilitating rolling the single inlet mobile dispenser  62  along the floor are a pair of handles  64 F at the front of the card assembly  64 . An adjustably mounted sink, or drip tray,  68  having substantial depth is mounted to the frame  64 G by means of posts (not shown) which fit into a pair of horizontally aligned key hole slots  64 H (only the unused pair shown). 
     The single inlet dispenser  66  has a thermally insulated container defined by side walls  66 A with a closed bottom  66 B resting upon the platform  64 A and an open top with an insulated lid  66 C to which is mounted a centrally located inlet funnel  66 D for direct receipt of freshly brewed beverage from the beverage outlet  60  when in vertical alignment, as shown in FIG.  1 B. After the dispenser  66  is filled with the desired amount of coffee as shown by a glass gage  66 F, the dispenser assembly  62  is rolled out from beneath brewer  30 B using handle  64 F to any desired remote location for dispensing of coffee into individual cups or urns by means of a faucet  66 E. After the dispenser  66  is filled, the inlet funnel  66 D is closed with a removable vent cap  420  (not shown) to prevent spilling during transport and reducing heat loss. The insulated cover  66 C is releasably locked in place by means of clamps screwed down tight by means of threaded knobs  66 G secured down on threaded posts. The clamps are released and the cover  66 C removed by means of a pair of handles  66 H for access to the interior of the dispenser for cleaning. These handles  66  H alternatively are used to lift the entire single inlet dispenser from off the platform  64 A. 
     The twin brewer system  30  alternatively is used with a single inlet dispenser assembly  64 , as shown in FIG. 1A, simultaneously with a pair of mobile single inlet dispenser assemblies  62  or is used in cooperation with a series of dispenser assemblies  62  which are necessarily filled by each brewer. 
     In addition, as seen in FIG. 1D, the twin brewer assembly  30  is also adapted to cooperate with a mobile dual inlet dispenser assembly  70  similar to the mobile single inlet dispenser assembly  62  of FIGS. 1A and 1B. The dual inlet dispenser assembly  72  is permanently mounted on a cart  74  rollable across a floor  36  into a mating position with the twin brewer assembly  30 . In the mating position, both of a pair of perimital inlet nozzles  72 A and  72 B are in vertical alignment with the beverage outlets  60  of both the left side brewer  30 A and the right side brewer  30 B to simultaneously directly brew freshly brewed coffee from both brewers into the one dispenser assembly  72 . Like the mobile single inlet dispenser assembly  62 , the dual inlet dispenser assembly  70  has a set of four wheels  72  su rting a frame, or housing,  74  which, in turn, supports the dual inlet dispenser  72 . The dual inlet dispenser has an insulated body  76 , an insulated lid  78  to which the inlet funnels  72 A and  72 B are mounted. The lid  78  is releasably clamped to close an open top of the body  76  by means of clamps tightened down with knobs  80 . The mobile dual dispenser assembly  70  also has a sink  82  adjustably mounted to the fan  74  by means of key hole slots  84 . The dual dispenser assembly  72  also has a handle  86 , a level gage  88 , a pair of aligned faucets  90  and  92  on opposite sides and a relatively lower centrally located faucet  94 . The dual dispenser holds approximately24 gallons of coffee and, thus, is not adapted for removal from support by the frame  74 . 
     Depth alignment of the dual inlet funnels  72 A with the beverage outlets  60  is achieved when the back of the dual inlet dispenser  70  is pressed against the front  40 C of the housing section  40 , same as with the single inlet dispenser assembly  62  as shown in FIG.  2 A. Depth alignment is assisted. Lateral alignment is achieved by means of interior guide member  66 A and  66 A′ of the shown brewer assembly  32  cooperating with guide means  68 B and  68 B′ for the dispenser assembly, as well as described in greater detail with reference to FIGS. 2A,  2 B,  3 A and  3 B. 
     Referring first to FIGS. 2A and 2B, each of the mobile single inlet dispensers  64  carriers adjacent the floor  36  a pair of elongate, symmetrically arranged male guide members  68 B and  68 B′ which are guided by engagement with guide legs  66 A and  66 A′ of the twin brewer assembly  30 . The guide members have formed beveled sections  96  pointed inwardly toward each other to cause the guides upon engagement with the forward edges of guide members  66 A and  66 A′ cam toward the center of the space  98  between guide members  66 A and  66 A′. Also, they have shoulders  98  extending perpendicularly outward from each other which engage the forward surface  100  of the guide members  66 A and  66 A′ to block further insertion to assist in achieving proper depth alignment. 
     As seen in FIGS. 3A and 3B, the same guide members  66 A′ which cooperates on opposite sides with the interior guide member  68 B′ of the mobile single inlet dispenser assemblies carts, functioning as female guide members, also function as a male guide member which cooperates with a generally rectilinear female guide member  102 . Guide member  102  has a pair of parallel side walls  104  with beveled ends  106  for causing engagement with the end  100  of center or interior guide member  66 A to facilitate receipt of the guide member  66 A between parallel side walls  104 . A stop member  106  extending between the side walls  104  engages the forward surface  100  of guide member  66 A to block further forward movement to assist in correct depth alignment. In addition, when guide members  66 A are fully inserted between guide member  102 , rounded corners  108  abut against the forward wall of aft housing  40  to also assist in correct depth alignment. 
     Thus, in using the brewer system of FIGS. 1A-3B, an operator need not ever manually lift or move a dispenser into and out of cooperative relationship with the brewing system and, moreover, can directly brew into a large capacity dual inlet dispenser that would be too heavy for one person to lift. In addition, with the mobile dual inlet dispenser  72 , both brewers can be used simultaneously to brew beverage directly into the dispenser. The same guide members on the twin brewer  30  are used to correctly align both mobile single inlet dispenser assemblies  62  and mobile double inlet dispenser  70 . In using the twin brewer, an operator rolls the mobile dispenser into correct alignment with the beverage outlet  60  of one or both of the brewers  30 A and  30 B using the cooperating guide members, brews the coffee into the dispenser and when the desired amount has been received, removes (rolls) the dispenser from engagement with the brewer  30  to a service location, thereby making room for another mobile dispenser to be moved into engagement with the brewer. 
     Another embodiment of the twin brewer  30 ′ is shown in FIGS. 4A and 4B which is substantially identical with the twin brewer  30  of FIGS. 1A-3B, except that instead of being equipped with the capacity of directly brewing beverage into a mobile single or double dispenser assembly, it is equipped with a pair of single inlet dispenser nd a mechanism to facilitate manual removal of the single inlet dispenser from the brewer for manual transfer to a service cart or the like. In addition, the lower aft housing section  40 B has been removed, and instead, the aft upper housing  40 A′ is supported on a base  34 ′ and four legs  104  above a counter top  106 . 
     Instead of being supported on a platform  64 A mounted on wheels, the single inlet dispenser  66  is mounted on a movably mounted dispenser shelf  108  which is slideably mounted on an elongate pair of parallel tracks  110  as best seen in FIG.  4 C. Preferably, these tracks  110  have U-shaped channels in which wheels  111  are carried for ease of movement by a shelf mounting member  112  which is fixedly attached to the shelf  106 . As seen in FIG. 4C, a handle  114  at the front of shelf  108  is accessible to manually pull the shelf  108  and the single dispenser carried by the shelf  108  from an operative position aligned beneath the beverage outlet for receipt of the brew as shown in FIG. 4B, to a loading/unloading position as shown in FIG. 4C in which a person is enabled to stand alongside the dispenser and other side gain better access to the handles  66 H without having to lean over the top of the dispenser or slide the dispenser relative to the shelf  108 . The shelf  108  is moved to the loading position to place an empty dispenser on the shelf  108  and is then slid or rolled backward to the operative brewer position. After the dispenser has been filled with the selected amount of brew, the shelf  108  and the loaded dispenser are then slid forward again to the forward load position. The dispenser is then manually lifted off the shelf  108  while in the load/unload position and then moved to another location directly or first moved onto a mobile service cart. 
     As seen in FIG. 4D, the service cart is preferably the same as the service cart assembly  64  of the mobile dispenser  62 . In addition, the dispenser preferably has a boss  116  with a threaded hole within which a threaded bolt  118  carried by the service cart is matingly received to prevent the dispenser from falling off the cart. The threaded bolt is mounted for relative sliding movement along the slot  120  to facilitate alignment with the threaded hole of the bore  116 . 
     As shown in FIGS. 4E, the brewer  30 A or  30 B of the twin brewer  30 ′ are alternatively mounted alone in their own individual housing. Such single brewers are adapted for mounting on special stands  120  which support the shelf  108  at substantially the same height of the service cart assembly of FIG.  4 D. 
     As soon in FIG. 5A, other versions of the mobile twin brewers  30  shown in FIG.  1 D and the twin brewer  30 ′ of FIGS. 4A and 4B. Transfer mobile twin brewer assemblies  120  and transfer stationary twin brewer assemblies  122 , respectively, which are capable of transferring fresh brew from the associated brewer to one or more substantially identical holding tanks  124 A and  124 B. As shown in FIG. 5B, the control panels  126 A and  126 B of these transfer brewers have control switches additional to the control panels  44 A and  44 B associated with the transfer capability. In addition to the power switch  46 , the ready indicator  48 , the brew start switch  50 , the stop switch  52  and the flush switch  54 ′, each of the control panels have two transfer switches: an automatic transfer on/off bistable switch  128  and a monostable manual transfer control switch  130  that must be manually held in an on state in order to effect transfer. 
     Each of the transfer brewers  120  and  122  have a pump (seen in FIG.  7 A), one or more transfer lines, or conduits,  132  and associated valve and connections to enable actuation of the pump and transfer of the freshly brewed beverage from the brewer to the first holding tank  124 A with which it is connected. A line  134  with a manual control valve  136  selectively interconnects the storage tanks for transfer between the tank  124 A and  124 B before the first tank is filled. Otherwise, the first holding tank  124  must first be filled before there is overflow to fill the next holding tank  124 B. When the automatic transfer switch  128  is on, the pump operates automatically to transfer the coffee to the holding tanks as explained below. On the other hand, transfer can be selectively controlled by manual actuation and holding of the manual hold transfer switch  130 . 
     The flush switch  54 ′ in combination with the transfer switch is used to flush the pump (not shown), the transfer lines  132  and the holding tanks  124 A and  124 B. 
     Referring again to FIG. 5B, the third additional switch is an emergency stop switch, or power assist break/reset,  138 . When this bistable switch  138  is pushed in, all brew and transfer functions cease and power to the brewer is disconnected. When the switch  138  is pulled out to reset the brewer and re-establish power, the controller required the brew cycle to be restarted and the original brew cycle in process when the emergency stop switch was actuated will not be allowed to continue. 
     Referring again to FIG. 5A, each of the holding tanks holds approximately 60 gallons of brew, has an upper faucet  140  at an upper level which is preferably used when the tank is filled to reduce head pressure and a lower faucet  142  at a relatively lower level and when the level of the brew is below the level of the higher faucet  140 . The holding tanks also each have an insulated body, a removable insulated cover  144  with handles  146 , a head gage  148  and are supported on stands  150  substantial identical for mounting the stationary twin brewer  122 . The first tank  124 As directly connected to each of the brewers  120  and  122  by their own line  132 . Although only two holding tanks  124 A and  124 B are shown, each brew unit has capacity for connection with at least one tank and each tank has capacity for inlet connection with multiple brewers and outlet connection with an inlet of another tank. Accordingly, any number of tanks can be connected in series. 
     Referring to FIGS. 6A and 6B, an important feature of the twin brewer system is that each of the two brewers is self-contained and is capable of operating individually of the other brewer should the other brew cease to function properly. At the same time, the twin brewers operate in a coordinated fashion to achieve speed of production equal or better than that of known nonindependent systems which require a high level of electrical service, such as 220 VAC, with a lower level of service more commonly accessible, such as standard 110 VAC electrical service. Referring to FIG. 6A, this is made possible, as will be explained in detail below because each brewer, brewers  30 A and  30 B, is provided with its own separate hot water tank  152 , with its own individual electrical heating element  154 , with its own power supply, with its own water supply control to and from tank  156  and its own controller  158 . There is a single water connection and electrical power connection for the twin brewer but the connections immediately branch off to the two separate brewers. 
     Because of the separate water tanks, dispensing a fixed amount of brewing levels  160  and  162  defined by the ends of level sensor  164  and the level of brew  166 , from the hottest part of the tank adjacent the top and connection of all electrical power to the heating elements  154  of only one hot water tank  152  at a time, a relatively rapid heating of the hot water in tank  152  through use of standard 120 VAC power instead of 220 VAC is achieved. 
     Still referring to FIG. 6A, each brewer is also seen to contain a second level sensor  168  for detecting when the water is beneath the normal lowest level during operation such as when the tank is first being filled. Each of the brewers also contain a by-pass valve  170  which provides hot water from the tank  152  to a by-pass location above the annular trough  172  of a brew water distributor  174  for a selected time period at the beginning of each brew cycle or during a flush operation under control of controller  158 . A brew water dispenser valve  176  selectively passes hot water to a brew water dispenser location suitably located above a central bowl  178  of the distributor  174 . The bowl  178  is isolated from the annular, or doughnut shaped, distributor by-pass trough  172 . Water from the trough  172  drops through an annular gap  180  between the perimeter of a brew basket  182  and a filter  184  holding the coffee  186  in a central location beneath the bowl  178  to by pass the filer  184 . Both the by-pass water from valve  170  and the brew water from valve  176  and bowl  178  passing through the coffee  186  exit through the brew outlet  60  and into the inlet funnel  66  D. The duration of the time periods for the by-pass cycle and brew cycle are determined by plug in electrical times  188  of the controller  158 .During a flush cycle, both valves  170  and  176  and opened simultaneously. 
     As illustrated in the top sectional view of the brewer of: FIG. 6A, each of the controllers  158  share connection with the emergency stop and power reset switch  138  and have a communication line  182 , they other side are entirely self contained with all their own components, including their own DC power supplies  184 , control switch panels  126  (connections not shown) and circuit cards  186 . 
     Referring to FIGS. 7A and 7B, the machine is ready to start a brew cycle when the water is at the correct temperature and the tank is full. If the water requires heating, L 1   400  is switched to T&#39;STAT terminal. When the control recognizes this, a relay contact  402  will close and switch L 1  from the T&#39;STAT terminal to the HEAT CONT  404  terminal which will energize the heater contactor. When the water is at the proper temperature, Li 400 is removed from the T&#39;STATE input which will de-energize the heater contactor. The control will now open the relay contact  404  between the T-STAT terminal and the HEAT CONT terminal when the external level control senses that water is required, L 1  is switched to the LLC FILL terminal  406 . L 1  is then routed through a N.C. contact of TDR 1  and out the FILL SOL terminal, energizing the fill solenoid  408 . When the external level control does not require water, L 1  will not be present on the LLC FILL terminal. If the heat is off and the fill is off the control will now turn on the READY lamp output. A brew cycle may now be started. The READY lamp will turn off again whenever the fill solenoid or heat is requested. 
     To start the brew cycle, press the BREW button  50 . The control will latch L 1  to TDR 1 - 1  common relay terminal  410 . The control will then recognize this via internal circuitry connected to the TDR 1 - 4  N.C. contact. The control will now energize K 2  switching L 1  to TDR 1 - 2  and TDR 2 - 2  power input energizing the TDR 1  and TDR 2  interval timers. The control will begin to flash the BREW lamp output  50 ′. TDR 1  will now energize the brew solenoid and TDR@ will energize the bypass solenoid  414 . The second set of contacts on TDR 1  (TDR 1 - 5  and TDR 1 - 8  ) will open disable the LLC fill output from energizing the fill solenoid  408  during a brew cycle. When TDR times out, the fill solenoid  408  will de-energize and L 1  will again be switched to TDR 1 - 4  contact. The control will again recognize this and turn off the latching relay removing L 1  from TDR 1  and TDR 2 . The control will stop flashing the BREW lamp output  50 ′. The brew cycle is now complete. TDR 2  would not be set longer than TDR 1  since TDR 1  sends the signal to the control that the cycle is over. At this time the connection will be re-established between the LLC fill output and the FILL SOL terminal allowing the vessel to be filled again. If a brew cycle is started before the READY light  48 ′ is on, the control will turn on the power latch and turn on the BREW lamp  50 ′ solid but will not enable the interval timers until the water is up to temperature and the tank if full. 
     Upon the completion of the brew cycle, if the AUTO TRANSFER switch  128  is closed, the control will begin the transfer cycle. At this time L 1  will be switched to the TDR 3 - 2  power input terminal starting the TDR 3  interval cycle. L 1   400  will be switched to the transfer pump terminal energizing the transfer pump  303 . Internal circuitry in the control will recognize that the transfer pump  303  is energized and not allow a new brew cycle to take place. During the transfer cycle, the control will flash the AUTO lamp  128 ′. Upon completion of the transfer cycle, the transfer pump will de-energize, the AUTO lamp will stop flashing and the control will now allow a new brew cycle to begin when the water is at the proper temperature. 
     Auto Transfer 
     When the Auto Transfer switch  128  is closed, the control automatically performs the transfer function following a brew cycle. When the Auto Transfer  128  switch is not closed, the transfer must be performed manually. The control can also recognize the manual transfer and will not allow brew cycle to take place when the transfer pump is energized. The AUTO lamp  128 ′ output will be on solid if the transfer switch is closed and the transfer function is not taking place. The AUTO lamp  128 ′ will flash any time the transfer pump  303  is energized. 
     Linked Operation 
     The brew cycle in the linked mode of operation is as previously described with the following exceptions. 
     The controls are connected with a communication cable  416  as seen in FIG  6 B. In this mode of operation only one unit at a time will be allowed to turn on the Heater contactor  404 . The controls continually monitor the integrity of the cable. Should the cable  416  open a line, both controls will cease operation and flash three lamp outputs to signal a communication link error. Power must be removed and the condition corrected. Also in this mode of operation the communications circuitry can determine if power has been removed from the other control allowing the unit which is powered-up to have the heat whenever it is required as in the stand-alone mode of operation. When the second unit is powered-up again, the linked mode operation will resume as previously described. 
     Referring now to FIG. 8A and 8B, another advantageous feature of the holding tank  124 , identical to holding tanks  124 A and  124 B of FIG. 5A, is the provision of a flushing mechanism which includes a spray nozzle  300  centrally mounted at the end of a centrally located upstanding conduit  302  which, in turn, is connectable to a pump  303  ,FIG. 7A, of the brewer through a conduit  304 , manually controlled valve  306 , conduit  308  and connector  310  through a detachable flexible hose  312 . First, move the transfer hose  418  as seen in FIG. 4A from the parking position on the side of the brew head you want to transfer. Insert it into the top of the sight glass  66 F on the dispenser after removing the vent cap  420 . Second, select the Transfer, Automatic, ON push button above the brew head you wish to transfer to holding tank activating pump  303  to pump hot water form the urn through conduit  132  and into the holding tank  124 . Hot water is pumped through the hose  312  when it is desired to flush the interior of the holding tank  124  with hot water from the brewer to rinse clean and sanitize the interior surfaces  314  of the walls  315  and the interior surface  316  of the removable lid  144 . As indicated by the dotted lines  318  representing the hot water flow during a flush cycle, the cleansing hot water is caused to impinge on the interior surface  316  of the lid  144  at acute angles to cascade across and down these surfaces with a high velocity spray to obtain a dynamic cleansing action superior to merely soaking the surfaces as done in the past. 
     Referring to FIG. 8B, which is an enlarged cross sectional view of a portion  320  of the holding tank  124  adjacent the juncture of the lid  144  and the side walls  315 , another advantage of the brewing system of the present invention is that the side walls  315  and the lid  144  have a double wall construction with insulating material sandwiched between the double walls. The lid  144  has a top wall  322  and a bottom wall  336  with solid insulation  338 . The double wall  315  has an outer wall, or jacket,  336  and an inner wall, or liner,  340  between which is sandwiched insulation layer  340  which is the same solid insulation material as in the lid  144 , preferably TRYMER. In addition, thermal insulation is provided between the interior metal surface of the lid and the side walls of the tank. The top, or exterior, wall  322  of the lid  144  is isolated from the interior wall  336  and secured thereto around the perimeter by means of a strip  342  of an insulating cement-like or other insulating material, preferably TRYMER. This insulating strip is in addition to isolating the wall  322  from wall  336  also isolates the wall  336  from the end  340 ′ of interior side wall  340 . Another thermally isolating strip  342  of insulating material, preferably TRYMER, secures together and thermally isolates the outer wall  338  and the liner wall, or liner,  340 . No interior metal, which is highly thermally conductive, is in contact with any outer metal and the internal surface  336 ′ has a highly reflective surface to reflect heat downward for optimum thermal insulation of the coffee. 
     Each of the dispensers, both single inlet and double inlet, have the same thermal insulation and isolation construction as shown in FIG.  8 B. Due in part to this thermal insulation of all dispenser, etc. the need to provide additional heat to the dispensers or tank is eliminated and less electrical power construction is required for operation. 
     The mobile dual inlet dispenser and mobile single inlet dispenser similarly have double walled insulated construction. As seen in FIG. 8C, the cover  78  and side walls  76  have a double walled construction with insulation  338  and thermal lid isolation lid members  342 A and  342 B and side wall thermal isolation member  342 C. 
     Referring now to FIG. 9A and 9B, showing the spray disk  345  in FIG. 9A having a central bowl  178  which receives hot water from the brew valve  176  and separates the brew water into large number of separate showers through a matrix of holes  346  to covet the entire bed of coffee. The bypass valve  170  passes hot water into the bypass trough where hot water is diverted around the coffee bed and passes through a matrix of drainage holes  344  into the brew basket and mixes at the bottom of the brew basket with the brewed coffee. 
     Referring to FIG. 9B specifically, spray disk  345  has an annular wall  348  that separates the trough  172  from the bowl  178  such that the levels  350  and  352  of accumulated water are not necessarily the same and the by-pass period has ended and the brew water begun to pass through the coffee  186 . The brew basket has a base  354  and is snugly fitted at its top  356  against the bottom  358  of the by-pass/brew water dispenser  174  to block the upward escape of heat and steam from within the brew basket  180 . 
     This sealing engagement is achieved despite the brew basket being mounted for sliding movement into and out of engagement with the distributor by means of a movably mounted brew basket mounting assembly  356  shown in FIG. 10A,  10 B and  10 C. The brew basket  180  is removably mounted within a drawer-like frame  358  within which the brew basket is nestled and secured against downward or lateral movement relative to the frame  358 . The frame  358 , in turn, is mounted for gliding translational movement by means of opposed sets of slideably engaged track  360  and  362  cooperating with rollers  364  which operate like file drawer slides. Pulling on the handle  366 , an operator can slide the brew basket mounting assembly from the operative position shown in FIG. 10A to the position shown in FIG. 10B at which the brew basket  180  can be easily lifted vertically out of the frame  358  using handles  368 . A new brew basket is then inserted and the drawer-like frame  356  is slid “closed”. The frame is mounted at a slight angle relative to the bottom  358  of the distributor such that the leading edge of the top  356  of the brew basket is beneath the bottom  358 , and the top  356  of the brew basket does not engage the bottom  358  until the frame has been almost fully inserted as shown in FIG.  10 A. At that position a cam surface, schematically illustrated by cam number  370 , lying in the path of the leading bottom edge of the frame causes the leading edge to rise to the level the top  356  and press it snugly against the bottom  358 . 
     General reference should be made to all the drawing figures for the following discussion of the preferred use and detailed discussion of the portions of the twin brewer  30  of FIG.  1 A and the single brewing system  121  of FIG.  4 E. The twin brewer  30 , as noted, is comprised of two single brewers  121  mounted within a single housing and with a line of communication or communications cord. Different steps are followed depending upon which brewer is being operated and whether it is mounted on a stand for use with the mobile dispensers or is only mounted on a counter. 
     FIG.  5 B: Push the power switch  46  to the ON position on each brew head to be used. 
     Each brew head has computer  158 , as seen in FIG. 6B, that will not allow a brew to start until the ready light  48  for that head turns on. However, a brew cycle can be selected at any time and the computer  158  will begin the cycle as soon as it is ready. The ready light  48  is on when the hot water tank connected to the brew head below the light is full of water, the water is up to the proper temperature, and the transfer, if selected, has finished. The transfer function does not delay the fill or heating functions. How long it takes for the ready light  48  to come on the first time each day and between brews depends on the electrical specifications issued when the brewer was ordered. Depending on the electrical power available, twin brewers  30  with the transfer option may be configured to allow only one brew head to heat up at a time. This delay in the heating process is important only during a cold start when the first brew head must come up to temperature before the second head can start to heat. After a cold start heat delay, the normal heat delay drops to only a few minutes. Depending on the electrical power and water temperature available, the normal beat delay may not be noticed by the operator. 
     Each dispenser  62  must be preheated before you brew coffee into them to make sure that the finished coffee will be as hot as possible. Any source of hot water is sufficient, even the brew head itself by using the Flush button  54 . Fill the container to approximately half full on the sight glass with hot water and wait at least 10 minutes before draining and brewing into the dispenser. 
     Before making any coffee that will be transferred to a holding tank, make one full brew in each head, without coffee in the brew basket, and the Automatic transfer button  128  in the ON position. This water only brew will push hot water through all the coffee transfer hoses and components to the holding tank  144 . The hot water both rinses and preheats these components. Be sure to turn on the rinse jet  300  in the holding tank  144  for several minutes for the same rinsing and preheating action used on the brewer. Finally, drain the holding tank before transferring coffee into it. 
     Open the drawer  356  holding the brew basket  180  very carefully and make sure there is not any hot coffee or grounds trapped inside. Remove the brew basket by first sliding the drawer  180  holding the basket  180  out of the brew head to its stop, as seen in FIG.  10 C. Turn the brew basket by one handle  368  until you can reach both handles comfortably. Now grab both handles  368  and raise the basket up until it can clear the drawer  356  and remove it. If necessary, empty any old coffee grounds and clean the brew basket. 
     Place one paper filter in the brew basket. Into this paper filter place your ground coffee. Smooth the coffee in the filter until it is a uniform depth. Pull the brew basket drawer out to its stop and place the brew basket into it. Rotate the brew basket and align one handle, left or right, th either front corner of the drawer. This rotation keeps the brew basket handles from hitting the brewer body when the drawer is closed. Close the drawer. The drawer will be flush with the face of the brewer when in the fully closed/brew position. Twin brewer with transfer option mounted on Counter—proceed with steps  7  &amp;  8 , steps  9  &amp;  10 . Twin brewer with transfer option mounted on Stand (for serving carts only)—proceed to steps  9  &amp;  10 . Twin brewer with transfer option mounted on Split Stand (for serving carts &amp; dispenser drawer)—proceed with steps  7  through  10 . 
     Open drawers holding dispensers as seen in FIG. 4C very carefully to make sure there is not any hot coffee inside the dispenser. The transfer hose will have to be parked on the side of the brew head as seen in FIG. 4B before the dispenser drawer can be opened. Due to the weight of a dispenser with coffee inside, the dispenser must be drained before removal from the drawer by one person. Two people are required, one on each handle  66 H, to carefully remove a full dispenser. The empty or full dispenser can be removed from the drawer for cleaning or transportation on the 6 gallon serving cart. Remove the dispenser by fully extending the drawer and lifting the dispenser 1 inch to clear the retaining lip on top of the drawer. If necessary, empty and or clean the dispenser before starting a fresh brew. 
     Extend the dispenser drawer to the full open position. Place a clean and empty dispenser inside the retaining lips on the drawer with the faucet facing out. Slide the drawer back into position in the brew head. The face of the dispenser will be flush with the face of the brew basket drawer when in the proper position. 
     When using the 6 gallon dispenser with cart, the 18 gallon mobil serving tank, and the 24 gallon mobil serving tank (18 gal. and 24 gal. mobile serving tanks are not usable with the split stand), always insure that the coffee liners are clean and empty. 
     CAUTION: ALWAYS INSPECT THE COFFEE SIGHT GAUGE AND THE COFFEE LINER TO MAKE SURE IT WILL HOLD THE NUMBER OF 6 GALLON BREWS YOU INTEND TO MAKE. 
     The carts are parked under the brew head/heads with the operator steering handles and faucets facing out. Make sure that the front face of the coffee compartment is flush with the face of the brew basket drawer. When using the 6 , 18 and 24 gallon carts, make sure that the brew basket opening is above the coffee dispenser cover opening/s. 
     CAUTION: ALWAYS SET BOTH PARKING BRAKES ON THE CART. The brakes should be set whenever the cart is not traveling and not under “hands on control” of the operator. NEVER park the cart under the brewer with out, A) insuring it is fully in the brew position, and B) setting the parking brakes. The brakes are set by pressing your foot on the paddle  37  as seen in FIG. 1B just above and to the rear of each steerable wheel  64 E. When the brakes are set, a green button extends above this paddle. This green button is the brake release button. The brakes are released for traveling by pressing the green button with you foot. For a more detailed description on using the cart, refer to the appropriate carts operation manual. 
     Main control board and computer. The function of the main control board is to manage the timed functions, interface with the operators switches, remember the operator switch commands until they can carried out, system error detection, and the heater electrical power management in an integrated fashion. Each brew head has its own mail control board. The main control board carries the computer and the timers. Water temperature is controlled by the thermostat exclusively but the decision of when and which water tank in a twin brewer is allowed to heat is made by the main control board. Water level in the hot water tank/s is sensed by the liquid level control boards dedicated to each tank. The main control board monitors the LLC to insure the brewer is ready for the next brew cycle and inhibits the fill cycle during the brew cycle. 
     Fill system/liquid level control board. The function of the fill system is to control the incoming water so as to maintain sufficient amount of water in the brewer to complete a coffee brew cycle. Each brew head has a separate hot water tank and each tank has its own liquid level control board (LLC). The LLC controls the hot water tank water inlet valve and provides status reports to the main control board. The LLC uses 2 water sensing probes, one upper and one lower. The water inlet valve is opened until both probes are touching water. The lower probe is used to sense the presence of enough water in the tank to allow the heaters to come on without danger of burning the heaters out. When water is not felt by the lower probe, the LLC signals the main control board to prevent the heaters from coming on. The upper probe senses when the hot water tank is full to the brew level. When the upper probe senses water, it turns off the water inlet valve and signals the main control board to allow the next brew cycle. During the brew cycle, the water inlet valve is inhibited by the main control board from refilling the hot water tank. When water is taken from the hot water tank during the activation of the flush button, the LLC automatically refills the tank to the brew level again. 
     Heating system. The function of the heating system is to bring the temperature of the incoming water up to the proper degree to brew coffee. Each brew head has a separate hot water tank and each tank has its own thermostat. The thermostat is preset at the factory to 205 degrees F. The thermostat operates independently of other systems in the brewer but can be inhibited from heating in 3 ways. 1) if there is not enough water in the hot water tank to reach the lower water level probe, as in the first start up after installation or loss of water supply, heat is inhibited by the LLC via the main control board. 2) during the brew cycle, heat is inhibited by the main control board. 3) if the main control boards on two brew heads are connected by a communications cable, the main control board will allow only one set of heaters to draw from the incoming power source at a time. Which ever tank calls for heat first will lock out the other tank until it is done. The second tank will begin heating as soon as the first tank finishes. The thermostat will attempt to heat whenever the water falls below 204 degrees. 
     Dispense systems. The function of the dispense system is to deliver brew water to the brew basket to accomplish the brewing of coffee. The dispense system for each brew head is comprised of a brew valve and brew timer, a bypass valve and bypass timer, the spray disc and bypass donut, and the hot water tank. The main control board interfaces the operator brew start and brew stop buttons to these valves. The flush button opens these two valves directly and does not go through the main control board. The maximum water volume of 6 gallon is permanently set by the factory by way of the position of the brew and bypass valve at the 6 gallon level on the side of the hot water tank. The brew timer is set to hold the brew valve open until the 6 gallons has drained from the tank. On models with the transfer feature, the brew time is extended beyond what is required to finish a 6 gallon drain to delay the transfer pump cycle. This delay time (brew time extension) is set to allow the coffee transfer pump to begin at such a time as to allow the pump to finish shortly after dripping from the brew basket stops. These steps in the timing cycles allow AT brewers to be adjusted for maximum brew volume per hour. The main control board on all brewers inhibits the LLC from refilling the hot water tank until the brew and bypass valves close. This interaction of valve position and tank filling guarantees that the brew volume is both repeatable and predictable. The repeatable and predictable nature of the dispense system allows the timer to be set to allow any amount of brew temperature water up to 6 gallons to drain as well. The brew valve empties onto the spray disc. The spray disc separates the brew water into a large number of separate streams to shower the entire surface of the coffee bed in the brew basket with hot water. The bypass timer is set to hold the bypass valve open to achieve the desired percentage of bypass. The bypass valve empties the bypass water into the bypass donut where it is diverted around the coffee bed in the brew basket and into the coffee container along with the brewed coffee. From 0 to 40% of the brew water volume can be diverted in this manor. The main control board can delay the start of the brew cycle until the brewer is ready. I.E. proper temperature, full water tank, and the transfer if applicable is completed. 
     Switches and what they do. 
     POWER (ON/OFF), extended push button, latching switch. The power on/off switch light is on with the switch in the on position. The switch turns the power on/off only to the brew head below the switch. 
     READY (TO BREW) light only. The ready light is on when the hot water tank connected to the brew head below the light is full of water, and when the water is up to the proper temperature. Each brew head on the brewer has a ready light. How long it takes for the ready light to come on the first time each day and between brews depends on the electrical specifications issued when the brewer was ordered. Depending on the electrical power available, twin brewer  30  and single brewer with the communications cord, may be configured to allow only one brew head to heat up at a time. This delay in the heating process is important only during a cold start when the first brew head must come up to temperature before the second head can start to heat. After a cold start heat delay, the normal heat delay drops to only a few minutes. Depending on the electrical power and water temperature available, the normal heat delay may not be noticed by the operator. 
     BREW (START), momentary push button. To speed the brew cycle, the Brew/Start can be selected before the brew head is ready. If the Brew/Start is selected before the brew head is ready, the Brew/Start light will turn on and remain on while waiting for the brew head to become ready. Two conditions must be met before the brew head will become ready and start the brew cycle. The tank must be full of water, and the water must be up to temperature. If the Brew/Start switch has already been pushed, the brew head will automatically start the brew cycle when these two conditions have been satisfied. The Brew/Start light will flash during the actual brew cycle. 
     STOP (BREW), momentary push button, no light. Stops and cancels the brew cycle on the brew head below the switch. The brew cycle can not be restarted from the point that it was stopped. If the brew cycle is canceled, you must start over. 
     FLUSH (HOLD), momentary push button, no light. Press and hold the flush button to open both the brew and bypass valves. Hot, brew temperature, water will flow into and through the brew basket and bypass donut into the dispenser for as long as this switch is pressed. This function is used primarily to rinse the brew head at the end of the operating cycle, shift, or day. Flush can also be used to preheat the brew head and dispensers before their first use of the day. 
     CAUTION: You can overfill the Dispenser if you hold this button in long enough. 
     10 AMP CIRCUIT BREAKER (PUSH TO RESET), protection for all of the left/right side brew head electrical components and function switches is provided by this breaker. Each brew head, left or right on twin brewers, has a separate breaker. Brew Timer. (front timer) Adjustable in one second increments 
     The time required on this adjustment will need to be the minimum time required to clear the hot water tank of the complete 6 gallons needed for brewing. Brewers with the transfer option will require additional time (variable to each coffee, grind, weight, and spray disc selected) needed for drip out. The object of this additional time is to delay the transfer start time long enough to insure the transfer finish time is only slightly longer than the time needed for the brew basket to finish rapid dripping. The proper amount of time added to the minimum brew time insures that the transfer will be complete and that the dispenser will be empty for the next brew. If the additional time is longer than needed, the gallons per hour of coffee production will be reduced unnecessarily. Always inspect the dispenser to verify that a transfer was successful before starting another brew cycle. Remember that the transfer time is also adjustable and will effect this adjustment slightly. Bypass Timer. (middle timer) Adjustable in one second increments 
     Refer to the bypass chart below for settings needed to obtain any % of bypass required. Remember, both the bypass timer and the brew timer must be adjusted when changing the bypass percentage. Essentially this means that as you increase bypass % the brew time will need to be reduced and visa versa. Please refer to the chart because these changes are not equal I.E. 25 seconds up on the bypass timer does not mean 25 seconds down on the brew timer. 
     
       
         
           
               
               
               
            
               
                   
                   
               
               
                   
                 Timer settings - With / out 
                   
               
               
                   
                 TRANSFER 
               
               
                   
                 Extend minimum brew time to 
               
               
                   
                 suit transfer 
               
            
           
           
               
               
               
               
               
            
               
                   
                   
                   
                 Minimum Brew 
                   
               
               
                 % of 
                 Bypass Timer 
                   
                 Time 
               
            
           
           
               
               
               
               
               
            
               
                 Bypass 
                 Seconds 
                 =Vol. 
                 Seconds 
                 =Vol. 
               
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 5% 
                   
                  .3 
                   
                 5.7 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 10% 
                   
                  .6 
                   
                 5.4 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 15% 
                   
                  .9 
                   
                 5.1 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 20% 
                   
                 1.2 
                   
                 4.8 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 25% 
                   
                 1.5 
                   
                 4.5 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 30% 
                   
                 1.8 
                   
                 4.2 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 35% 
                   
                 2.1 
                   
                 3.9 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 40% 
                   
                 2.4 
                   
                 3.6 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                   
               
            
           
         
       
     
     1. Transfer Timer. (back timer) Not used on  71 A &amp;  72 A 
     1. Brew water to coffee contact time. 
     Coffee contact time can be controlled by the size and total number of holes placed in the spray disc in the spray assembly. 
     
       
         
           
               
               
            
               
                   
               
               
                   
                 Select your coffee grind below - then the contact 
               
               
                 Coffee 
                 time at left - 
               
            
           
           
               
               
               
               
               
            
               
                 Con- 
                 Coarse 
                 Med. Grind 
                 Fine Grind 
                 Custom Grind 
               
               
                 tact 
                 Grind hole 
                 hole 
                 hole 
                 hole 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 Time- 
                   
                   
                 Pat- 
                   
                   
                 Pat- 
                   
                   
                 Pat- 
                   
                   
                 Pat- 
               
               
                 Min. 
                 # 
                 Size 
                 tern 
                 # 
                 Size 
                 tern 
                 # 
                 Size 
                 tern 
                 # 
                 Size 
                 tern 
               
               
                   
               
            
           
           
               
               
            
               
                 4.0 
                   
               
               
                 Min. 
               
               
                 4.5 
               
               
                 Min. 
               
               
                 5.0 
               
               
                 Min. 
               
               
                 5.5 
               
               
                 Min. 
               
               
                 6.0 
               
               
                 Min. 
               
               
                 6.5 
               
               
                 Min. 
               
               
                   
               
            
           
         
       
     
     1. Leveling 
     It is very important that the brewers, counters and stand be leveled with an accurate spirit level. Each brewer, counter, and stands have adjustable feet. Leveling must be done prior to bolting the feet down. If the foot mounting holes for bolting are not aligned with the holes provided when the brewer is level, a slightly back lean is preferred to any forward leaning of the brewer. 
     The twin brewer system  120  and  122  with the ability to transfer coffee to the holding tank  124 A and  124 , shown in FIG. 5A are operated in a manner in part the same and in part differently from the operation of the nontransfer single brewers  122  and twin brewer  30 . The transfer brewer  120  (serving cart) and  122  are both referred to as a twin brewer and are handled somewhat differently as described below. 
     The steps to successfully prepare a freshly brewed beverage with the transfer option as seen in FIG. 5A can be appreciated as follows. Start by pushing the power switch  46  to the ON position on each brew head to be used. 
     Each brew head has a computer  158 , as seen in FIG. 6B, that will not allow a brew to start until the ready light  48  for that head turns on. However, a brew cycle can be selected at any time and the computer  158  will begin the cycle as soon as it is ready. The ready light  48  is on when the hot water tank connected to the brew head below the light is full of water, the water is up to the proper temperature, and the transfer, if selected, has finished. The transfer function does not delay the fill or heating functions. How long it takes for the ready light  48  to come on the first time each day and between brews depends on the electrical specifications issued when the brewer was ordered. Depending on the electrical power available, twin brewers  30  with the transfer option may be configured to allow only one brew head to heat up at a time. This delay in the heating process is important only during a cold start when the first brew head must come up to temperature before the second head can start to heat. After a cold start heat delay, the normal heat delay drops to only a few minutes. Depending on the electrical power and water temperature available, the normal heat delay may not be noticed by the operator. 
     Each dispenser  62  must be preheated before you brew coffee into them to make sure that the finished coffee will be as hot as possible. Any source of hot water is sufficient, even the brew head itself by using the Flush button  54 . Fill the container to approximately half full on the sight glass with hot water and wait at least 10 minutes before draining and brewing into the dispenser. 
     Before making any coffee that will be transferred to a holding tank, make one full brew in each head, without coffee in the brew basket, and the Automatic transfer button  128  in the ON position. This water only brew will push hot water through all the coffee transfer hoses and components to the holding tank  144 . The hot water both rinses and preheats these components. Be sure to turn on the rinse jet  300  in the holding tank  144  for several minutes for the same rinsing and preheating action used on the brewer. Finally, drain the holding tank before transferring coffee into it. 
     Open the drawer  356  holding the brew basket  180  very carefully and make sure there is not any hot coffee or grounds trapped inside. Remove the brew basket by first sliding the drawer  180  holding the basket  180  out of the brew head to its stop, as seen in FIG.  10 C. Turn the brew basket by one handle  368  until you can reach both handles comfortably. Now grab both handles  368  and raise the basket up unti it can clear the drawer  356  and remove it. If necessary, empty any old coffee grounds and clean the brew basket. 
     Place one paper filter in the brew basket. Into this paper filter place your ground coffee. Smooth the coffee in the filter until it is a uniform depth. 
     Pull the brew basket drawer out to its stop and place the brew basket into it. Rotate the brew basket and align one handle, left or right, with either front corner of the drawer. This rotation keeps the brew basket handles from hitting the brewer body when the drawer is closed. Close the drawer. The drawer will be flush with the face of the brewer when in the fully closed/brew position. Twin brewer with transfer option mounted on Counter—proceed with steps  7  &amp;  8 , steps  9  &amp;  10 . Twin brewer with transfer option mounted on Stand (for serving carts only)—proceed to steps  9  &amp;  10 . Twin brewer with transfer option mounted on Split Stand (for serving carts &amp; dispenser drawer)—proceed with steps  7  through  10 . 
     Open drawers holding dispensers as seen in FIG. 4C very carefully to make sure there is not any hot coffee inside the dispenser. The transfer hose will have to be parked on the side of the brew head as seen in FIG. 4B before the dispenser drawer can be opened. Due to the weight of a dispenser with coffee inside, the dispenser must be drained before removal from the drawer by one person. Two people are required, one on each handle  66 H, to carefully remove a full dispenser. The empty or full dispenser can be removed from the drawer for cleaning or transportation on the 6 gallon serving cart. Remove the dispenser by fully extending the drawer and lifting the dispenser 1 inch to clear the retaining lip on top of the drawer. If necessary, empty and or clean the dispenser before starting a fresh brew. 
     Extend the dispenser drawer to the full open position. Place a clean and empty dispenser inside the retaining lips on the drawer with the faucet facing out. Slide the drawer back into position in the brew head. The face of the dispenser will be flush with the face of the brew basket drawer when in the proper position. 
     When using the 6 gallon dispenser with cart, the 18 gallon mobil serving tank, and the 24 gallon mobil serving tank (18 gal. and 24 gal. mobile serving tanks are not usable with the split stand), always insure that the coffee liners are clean and empty. 
     CAUTION: ALWAYS INSPECT THE COFFEE SIGHT GAUGE AND THE COFFEE LINER TO MAKE SURE IT WILL HOLD THE NUMBER OF 6 GALLON BREWS YOU INTEND TO MAKE. The carts are par d under the brew head/heads with the operator steering handles and faucets facing out. Make sure that the front face of the coffee compartment is flush with the face of the brew basket drawer. When using the 6, 18 and 24 gallon carts, make sure that the brew basket opening is above the coffee dispenser cover opening/s. 
     CAUTION: ALWAYS SET BOTH PARKING BRAKES ON THE CART. The brakes should be set whenever the cart is not traveling and not under “hands on control” of the operator. NEVER park the cart under the brewer with out, A) insuring it is fully in the brew position, and B) setting the parking brakes. The brakes are set by pressing your foot on the paddle  37  as seen in FIG. 1B just above and to the rear of each steerable wheel  64 E. When the brakes are set, a green button extends above this paddle. This green button is the brake release button. The brakes are released for traveling by pressing the green button with you foot. For a more detailed description on using the cart, refer to the appropriate carts operation manual. 
     Referring back to FIG. 5B, to start the brew cycle, press the brew start switch  50 . If the ready light  48  is on, the brew start switch light will start flashing and the brew cycle will start immediately. If the ready light is not yet on, the brew start switch light will turn on but not flash. The brew start switch light remains on but not flashing to alert you that the brew start has been selected and that the brew will start automatically as soon as the ready light illuminates. 
     Referring now to FIGS. 4B and 5A on the twin brewer with the transfer option you have the option on each brew head to select an automatic transfer of the finished coffee to a 60 gallon stationary holding tank  144  at the end of the brew cycle. First, move the transfer hose  418  as seen in FIG. 4A from the parking position on the side of the brew head you want to transfer. Insert it into the top of the sight glass  66 F on the dispenser after removing the vent cap  420 . Second, select the Transfer, Automatic, ON push button above the brew head you wish to transfer to holding tank activating pump  303  to pump the freshly brewed beverage form the urn through conduit  132  and into the holding tank  124 . The Transfer, Automatic, ON push button  128 , can be selected at any time during the brew cycle. The brew head will now automatically transfer the entire contents of the dispenser to the holding tank at the end of the brew cycle. After a brew cycle has stopped you can also transfer coffee with the manual button in 2 ways. One, select the Transfer, Automatic, ON push button and momentarily press the manual transfer button  130 . This will start a timed transfer just as it would do if transfer had been selected during the brew cycle the second method, place the Transfer, Automatic, ON push button in the OFF position and hold the manual transfer button  130  in until the transfer is complete. 
     You can stop the brew and transfer cycles on either side by pressing the appropriate stop button, or by pressing the appropriate power button to the off position. You can also shut down both sides at the same time by pressing the emergency stop palm switch in the center of the brewer. If you stop the brew head in the middle of a brew cycle, you will have to begin a new brew cycle from the beginning. You can not restart a brew cycle after it has been stopped. If you stop the brew head in the middle of a transfer cycle you can finish the transfer by holding in the Transfer, Manual push button  130 . 
     Pressing the Emergency stop push button  442  will remove power to the brewer and cancel all functions on both sides. If the problem can be isolated to one side only, the power switch to the offending side can be turned off and the emergency stop switch reset. This will allow the good side of the brewer to continue to function. 
     Carefully inspect and empty the brew basket as soon as rapid dripping has stopped and you are sure that there is no longer any water trapped above the coffee bed in the brew basket. 
     For overnight/short term storage of the brewer and dispensers do the following. Make one full brew in each head, without coffee in the brew basket, and the Automatic transfer in the ON position. This water only brew will push hot rinse water through all coffee barring tubes and components to the holding tank. This will leave only clean fresh water in the pump and lines. Remove the brew basket and wipe the area above the basket with a cloth to remove the coffee oils that collect there. Brew systems must not be left for long term storage until after a thorough cleaning. 
     Each brewer uses the same parts. I.E. a twin brewer is really 2 complete single brewers in the same cabinet. The computer allows both brew heads to operate on the same wall circuit breaker if need be. A twin brewer can easily be converted in the field with the transfer feature by adding the transfer kit. All holes and connections are provided. 
     Main control board and computer. The function of the main control board is to manage the timed functions, interface with the operators switches, remember the operator switch commands until they can carried out, system error detection, and the heater electrical power management in an integrated fashion. Each brew head has its own main control board. The main control board carries the computer and the timers. Water temperature is controlled by the thermostat exclusively but the decision of when and which water tank in a twin brewer is allowed to heat is made by the main control board. Water level in the hot water tank/s is sensed by the liquid level control boards dedicated to each tank. The main control board monitors the LLC to insure the brewer is ready for the next brew cycle and inhibits the fill cycle during the brew cycle. 
     Fill system/liquid level control board. The function of the fill system is to control the incoming water so as to maintain a sufficient amount of water in the brewer to complete a coffee brew cycle. Each brew head has a separate hot water tank and each tank has its own liquid level control board (LLC). The LLC controls the hot water tank water inlet valve and provides status reports to the main control board. The LLC uses 2 water sensing probes, one upper and one lower. The water inlet valve is opened until both probes are touching water. The lower probe is used to sense the presence of enough water in the tank to allow the heaters to come on without danger of burning the heaters out. When water is not felt by the lower probe, the LLC signals the main control board to prevent the heaters from coming on. The upper probe senses when the hot water tank is full to the brew level. When the upper probe senses water, it turns off the water inlet valve and signals the main control board to allow the next brew cycle. During the brew cycle, the water inlet valve is inhibited by the main control board from refilling the hot water tank. When water is taken from the hot water tank during the activation of the flush button, the LLC automatically refills the tank to the brew level again. 
     Heating system. The function of the heating system is to bring the temperature of the incoming water up to the proper degree to brew coffee. Each brew head has a separate hot water tank and each tank has its own thermostat. The thermostat is preset at the factory to 205 degrees F. The thermostat operates independently of other systems in the brewer but cab e inhibited from heating in 3 ways. 1) if there is not enough water in the hot water tank to reach the lower water level probe, as in the first start up after installation or loss of water supply, heat is inhibited by the LLC via the main control board. 2) during the brew cycle, heat is inhibited by the main control board. 3) if the main control boards on two brew heads are connected by a communications cable, the main control board will allow only one set of heaters to draw from the incoming power source at a time. Which ever tank calls for heat first will lock out the other tank until it is done. The second tank will begin heating as soon as the first tank finishes. The thermostat will attempt to heat whenever the water falls below 204 degrees. 
     Dispense systems. The function of the dispense system is to deliver brew water to the brew basket to accomplish the brewing of coffee. The dispense system for each brew head is comprised of a brew valve and brew timer, a bypass valve and bypass timer, the spray disc and bypass donut, and the hot water tank. The main control board interfaces the operator brew start and brew stop buttons to these valves. The flush button opens these two valves directly and does not go through the main control board. The maximum water volume of 6 gallon is permanently set by the factory by way of the position of the brew and bypass valve at the 6 gallon level on the side of the hot water tank. The brew timer is set to hold the brew valve open until the 6 gallons has drained from the tank. On models with the transfer feature, the brew time is extended beyond what is required to finish a 6 gallon drain to delay the transfer pump cycle. This delay time (brew time extension) is set to allow the coffee transfer pump to begin at such a time as to allow the pump to finish shortly after dripping from the brew basket stops. These steps in the timing cycles allow transfer brewers to be adjusted for maximum brew volume per hour. The main control board on all brewers inhibits the LLC from refilling the hot water tank until the brew and bypass valves close. This interaction of valve position and tank filling guarantees that the brew volume is both repeatable and predictable. The repeatable and predictable nature of the dispense system allows the timer to be set to allow any amount of brew temperature water up to 6 gallons to drain as well. The brew valve empties onto the spray disc. The spray disc separates the brew water into a large number of separate streams to shower the entire surface of the coffee bed in the brew basket with hot water. The bypass timer is set to hold the bypass valve open to achieve the desired percentage of bypass. The bypass valve empties the bypass water into the bypass donut where it is diverted around the coffee bed in the brew basket and into the coffee container along with the brewed coffee. From 0 to 40% of the brew water volume can be diverted in this manor. The main control board can delay the start of the brew cycle until the brewer is ready. I.E. proper temperature, full water tank, and the transfer if applicable is complete. 
     Transfer system. The transfer system consists of the transfer pump, transfer timer, and transfer pickup hose with sight glass adapter. Each brew head has a separate transfer system. The transfer system is activated in three different ways. One, when the automatic transfer switch is in the ON position, the main control board will cause the transfer pump to run automatically for the amount of time set on the transfer timer at the end of each brew cycle. Two, the timed transfer cycle can be started at any time by placing the automatic transfer switch in the ON position and momentarily pushing the manual transfer button. The third way to start the transfer pump is to push the automatic transfer switch to the OFF position and hold the manual transfer button for as long as required to complete a stopped transfer or to clear preheating water from the container. The transfer cycle does not delay the hot water tank from heating or filling but will delay the start of the next brew cycle until the transfer pump is off. 
     The power SWITCH  46  (ON/OFF), extended push button, latching switch. The power on/off switch light is on with the switch in the on position. The switch turns the power on/off only to the brew head below the switch. 
     The ready light  48 ′ is on when the hot water tank connected to the brew head below the light is full of water, and water is up to the proper temperature, and when the transfer, if selected, has finished. The transfer function does not delay the fill or heating functions. Each brew head on the brewer has a ready light. How long it takes for the ready light to come on the first time each day and between brews depends on the electrical specifications issued when the brewer was ordered. Depending on the electrical power available, twin brewer may be configured to allow only one brew head to heat up at a time. This delay in the heating process is important only during a cold start when the first brew head must come up to temperature before the other head can start to heat. After a cold start heat delay, the normal heat delay drops to only a few minutes. Depending on the electrical power and water temperature available, the normal heat delay may not be noticed by the operator. 
     The brew start switch  50 , momentary push button, with light  50 ′. To speed the brew cycle, the Brew/Start can be selected before the brew head is ready. If the Brew/Start is selected before the brew head is ready, the Brew/Start light will turn on and remain on while waiting for the brew head to become ready. Three conditions must be met before the brew head will become ready and start the brew cycle. The tank must be full of water, and the water must be up to temperature and the automatic transfer if selected must finish its cycle. If the Brew/Start switch has already been pushed, the brew head will automatically start he brew cycle when these three conditions have been satisfied. The Brew/Start light will flash during the actual brew cycle. 
     The stop switch  52 , momentary push button, no light. This switch stops and cancels the brew and or transfer cycles of the brew head below the switch. The brew transfer cycle can not be restarted from the point that they were stopped. If the brew cycle is canceled, you must start over. If the transfer cycle is canceled you can finish the transfer with the manual transfer push button. 
     The transfer switch  128  (ON/OFF), latching push button, with light. The light is on, but not flashing, when the automatic mode has been selected for the brew head below the switch and then flashes during the automatic transfer cycle or while the manual transfer button is held down. The transfer cycle will begin automatically when the brew cycle has finished and drip out from the brew basket is nearly complete. Drip out should be completed before transfer has finished. A complete transfer can be started at any time by placing this switch on the ON position and momentarily pressing the manual transfer button. 
     The transfer manual switch  130  (HOLD),momentarily push button, no light. The transfer pump connected to the brew head under the button will run for as long as this button is pressed. The automatic transfer on/off switch will flash while the transfer pump is running. A complete transfer can be started at any time by placing the automatic transfer switch in the ON position and momentarily pressing the manual transfer button. The manual transfer button can be used to move coffee into the holding tank at any time. This button can also be used after flushing the brew head into the dispenser to rinse the transfer pump and lines to holding tank. 
     The flush switch  54  (HOLD), momentary push button, no light. Press and hold the flush button to open both the brew and bypass valves in the brew head under the button. Hot, brew temperature, water will flow into and through the brew basket and bypass donut into the dispenser for as long as this switch is pressed. This function is used primarily to rinse the brew head at the end of the operating cycle, shift, or day. Flush can also be used to preheat the brew head and dispensers before their first use of the day. 
     CAUTION: You can overfill the Dispenser if you hold this button in long enough. 
     NOTE: After flushing each brew head into dispensers, we suggest you use the manual transfer buttons to rise the transfer pumps and lines to holding tank. After the manual transfers are completed, open the rinse jet in each holding tank and finally drain the holding tank/tanks. 
     The emergency stop switch  442  (PULL TO RESET) latching palm size push button, with light. Push the emergency stop button to disconnect all electrical circuits and cancel all functions in the brewer. Pull the emergency stop button to reset the brewer. The emergency stop button light is on when the button is pushed in to the stop position. The emergency stop button should not be reset until after, A) the fault has been isolated to the offending side and the appropriate power switch has been turned off. This will allow the good side of the brewer to still be used before repairs are accomplished, or B) the emergency situation has been identified and resolved. 
     10 AMP CIRCUIT BREAKER (PUSH TO RESET), protection is provided to each brew heads electrical components and function switches by separate 10 amp. breakers. 
     2 AMP CIRCUIT BREAKER (PUSH TO RESET) This breaker is connected just before each heads transfer pump and will isolate the pump from the rest of the brew head. Should the pump fail, the brew head can still be used to brew directly into a dispenser or cart. 
     Tank temperature is set at the factory at 7 degrees F. below boiling or 205 degrees F. at sea level. This adjustment must be reduced at altitude by the same 7 degrees from the boiling point of water at your altitude. Actual brew water temperature will be reduced by the heat transfer of the dispense components to the desirable temperature of 195 degrees F. 
     Brew Timer. (front timer) Adjustable in one second increments The time required on this adjustment will need to be the minimum time required to clear the hot water tank of the complete 6 gallons needed for brewing. Brewers with the transfer option will require additional time (variable to each coffee, grind, weight, and spray disc selected) needed for drip out. The object of this additional time is to delay the transfer start time long enough to insure the transfer finish time is only slightly longer than the time needed for the brew basket to finish rapid dripping. The proper amount of time added to the minimum brew time insures that the transfer will be complete and that the dispenser will be empty for the next brew. If the additional time is longer than needed, the gallons per hour of coffee production will be reduced unnecessarily. Always inspect the dispenser to verify that a transfer was successful before starting another brew cycle. Remember that the transfer time is also adjustable and will effect this adjustment slightly. 
     Bypass Timer. (middle timer) Adjustable in one second increments 
     Refer to the bypass chart below for settings needed to obtain any % of bypass required. Remember, both the bypass timer and the brew timer must be adjusted when changing the bypass percentage. Essentially this means that as you increase bypass % the brew time will need to be reduced and visa versa. Please refer to the chart because these changes are not equal I.E. 25 seconds up on the ass timer does not mean 25 seconds down on the brew timer. 
     
       
         
           
               
               
               
            
               
                   
                   
               
               
                   
                 Timer settings - With / out 
                   
               
               
                   
                 TRANSFER 
               
               
                   
                 Extend minimum brew time to 
               
               
                   
                 suit transfer 
               
            
           
           
               
               
               
               
               
            
               
                   
                   
                   
                 Minimum Brew 
                   
               
               
                 % of 
                 Bypass Timer 
                   
                 Time 
               
            
           
           
               
               
               
               
               
            
               
                 Bypass 
                 Seconds 
                 =Vol. 
                 Seconds 
                 =Vol. 
               
               
                   
               
            
           
           
               
               
               
               
               
            
               
                 5% 
                   
                  .3 
                   
                 5.7 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 10% 
                   
                  .6 
                   
                 5.4 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 15% 
                   
                  .9 
                   
                 5.1 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 20% 
                   
                 1.2 
                   
                 4.8 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 25% 
                   
                 1.5 
                   
                 4.5 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 30% 
                   
                 1.8 
                   
                 4.2 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 35% 
                   
                 2.1 
                   
                 3.9 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                 40% 
                   
                 2.4 
                   
                 3.6 
               
               
                   
                   
                 Gal. 
                   
                 Gal. 
               
               
                   
               
            
           
         
       
     
     Transfer Timer. (back timer) Adjustable in one second increments 
     Transferring coffee from the dispensers is a very fast process. Transfer can be automatically started at the end of the brew cycle or manually transferred at any time by holding the manual switch down. The brew timer setting will determine the start of the transfer timed cycle. The transfer timed cycle could be considered a fixed time. However, the brew timer must be set so that the transfer timer will stop shortly after the brew basket has stopped rapid dripping. Remember that the brew timer does not control the brew water volume. Brew water volume is factory set by the dispense fitting location in the hot water tank. The brew timer determines how long the brew dispense valve remains open after the brew water volume has passed. The time on the brew timer is extended past the time required for brew water delivery to delay the start of the transfer timer. The chart below illustrates this overlap. 
     
       
         
           
               
               
               
             
               
                   
                   
               
               
                   
                 START 
                   
               
               
                   
                 Total brew time 
               
               
                   
                 FINISH 
               
               
                   
                 MINIMUM Brew water delivery 
                 Brew Basket drip 
               
               
                   
                 time required 
                 out 
               
               
                   
                   
               
             
            
               
                   
                 BREW TIMER SETTING 
                 TRANSFER TIMER 
               
               
                   
                   
               
            
           
         
       
     
     The average time on the transfer timer will be between ??? Sec and ??? sec. The actual transfer time will very slightly due to the length of the delivery hose used to connect to the holding tanks. The transfer timer should be adjusted to the minimum time needed to complete the transfer. The brewer computer will prevent another brew until the transfer is completed. 
     Proceed as follows to adjust a brewer with the transfer option. 
     Transfer auto on/off switch in the off position. Complete a brew, with coffee, into a 6 gallon dispenser and record the total time required including drip out of the brew basket. You will need to judge for yourself what level of dripping from the basket is acceptable when stopping the total time. 
     Manually transfer the finished brew from the dispenser to the holding tank. The timing should be stopped when air clears the lines connecting the brewer to the tank. Record the-total transfer time. 
     Subtract the total transfer time from the total brew time to get the total seconds needed to be entered on the BREW timer. 
     Brew water to coffee contact time. 
     Coffee contact time can be controlled by the size and total number of holes placed it the spay disc on the spray assembly and spray assembly performance chart should be consulted for the desired amount of contact time. 
     
       
         
           
               
               
            
               
                   
               
               
                   
                 Select your coffee grind below - then the contact 
               
               
                 Coffee 
                 time at left - 
               
            
           
           
               
               
               
               
               
            
               
                 Con- 
                 Coarse 
                 Med. Grind 
                 Fine Grind 
                 Custom Grind 
               
               
                 tact 
                 Grind hole 
                 hole 
                 hole 
                 hole 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 Time- 
                   
                   
                 Pat- 
                   
                   
                 Pat- 
                   
                   
                 Pat- 
                   
                   
                 Pat- 
               
               
                 Min. 
                 # 
                 Size 
                 tern 
                 # 
                 Size 
                 tern 
                 # 
                 Size 
                 tern 
                 # 
                 Size 
                 tern 
               
               
                   
               
            
           
           
               
               
            
               
                 4.0 
                   
               
               
                 Min. 
               
               
                 4.5 
               
               
                 Min. 
               
               
                 5.0 
               
               
                 Min. 
               
               
                 5.5 
               
               
                 Min. 
               
               
                 6.0 
               
               
                 Min. 
               
               
                 6.5 
               
               
                 Min. 
               
               
                   
               
            
           
         
       
     
     Leveling. 
     It is very important that the brewers, counters and stands be leveled with an accurate spirit level. Each brewer, counter, and stands have adjustable feet. Leveling must be done prior to bolting the feet down. If the foot mounting holes for bolting are not aligned with the holes provided when the brewer is level, a slightly back lean is preferred to any forward leaning of the brewer. (define maximum travel from full in to a full out. I.E. number of turns.) 
     3 kinds of actuators, 1 kind of lamp holder, 1 kind of coupling, 1 kind of cover 
     Ready, Start, and transfer lamps will flash at the same time when there is a computer error. 
     Each light has a 1W 110 ohm resister attached ahead of the light. This reduces voltage to the light to 90 volts. This voltage reduction extends light life by 5×. 
     POWER switch  46  (ON/OFF) single contact N.O., extended button, latching, Lamp  46 ′ on with switch in the on position. Turns power on/off only to the brew head below switch 
     READY lamp  48 ′ (TO BREW) lamp only, lamp on when tank is full of water, and when water is up to temperature. Indicates ready to brew for brew head below lamp. 
     BREW switch  50  (START) single contact N.O., momentary button. Start/brew can be selected before the brewer is ready. Start/brew Lamp  50 ′ will remain on while waiting for brew to start (when temp., water, or transfer are not yet ready). When the tank is full of water, proper temperature has been reached, and the transfer has completed if applicable, the brew will start automatically. The lamp will flash during the actual brew cycle. 
     STOP switch (BREW or BREW/TRANSFER) single contact N.C., momentary button, no lamp. Interrupts and or Resets brew and transfer functions previously selected. 
     TRANSFER—AUTOMATIC switch  128  (ON/OFF) single contact N.O., latching, Lamp  128 ′ on when auto mode is selected and flashes during transfer cycle. Used on brewers with transfer only. Transfer will begin automatically when the brew has finished and drip out is nearly complete. Drip out should be completed before transfer has finished. A complete transfer can be started at any time by placing this switch in the ON position and momentarily pressing the manual transfer button. 
     TRANSFER—MANUAL switch  130  (HOLD) single contact, N.O., momentary button, no lamp. Used on brewers with transfer only. Transfer pump will run for as long as this switch is pressed. The automatic transfer on/off switch will flash while the transfer pump is running. A complete transfer can be started at any time by placing the automatic transfer switch in the ON position and momentarily pressing the manual transfer button. Can be used to move coffee into the holding tank at any time or after flushing the brew head to rinse the transfer pump and lines to holding tank. 
     FLUSH switch  54  (HOLD) 2 contacts, N.O. momentary, no lamp, press and hold to energize both brew and bypass valves. Hot brew water will flow into the brew basket and bypass donut for as long as this switch is pressed. 
     EMERGENCY STOP switch  442  (PULL TO RESET) 2 ea. contacts N.O./N.C. push to open circuit and pull to reset, lamp is on when the button is pushed in to the stop position. Used on brewers with transfer only. The E stop terminates all functions in the brewer. Only the hot side of the mercury relay and the wire to the E stop switch will have voltage when in the stop position. The E stop should not be reset until after, A) the fault has been isolated to the offending side and the appropriate power switch has been turned off. This will allow the good side of the brewer to still be used before repairs are accomplished, or B) the emergency situation has been identified and resolved. 
     10 AMP CIRCUIT BREAKER (PUSH TO RESET) Control board power comes from the incoming electrical terminal block, through the E stop switch on AT models, to the 10 amp breaker, then to the power switch for the appropriate head in the brewer. Each brew head has its own. 10 amp breaker. For A models (no transfer) it goes from the terminal block, to the breaker, to the power switch. 
     2 AMP CIRCUIT BREAKER (PUSH TO RESET) This breaker is connected just before the transfer pump and will isolate the pump from the rest of the brewer. Should the pump fail the brewer can still be used to brew directly into a dispenser or cart. 
     Main control board and computer. EPROM software 
     3 identical timers that are interchangeable between any position, 
     Front =brew valve timer, set in seconds to insure a complete 6 gallon drain through the dump valve. This timer is extended on AT models to delay the start of the transfer pump. 
     Middle =bypass valve timer, set in seconds to obtain from 0 to 40% of bypass. A change in the bypass timer will require a change in the opposite direction on the brew timer refer to 
     Back =transfer pump timer, set in seconds to insure a completely empty dispenser and lines. This time will vary in accordance to the length of the transfer hoses. 
     All incoming and outgoing signals easily traced to connectors. 
     The stand alone jumper can be used for service but only one jumper at a time to prevent both heaters to draw incoming power at a time. 
     Same board can be used in all models left or right. However, you can&#39;t interchange domestic and export voltage boards or components. 
     Communication cable has three wires, transmit, receive, and ground. The end of the cord with a loop designates that board as the slave. If the communication link is broken the slave is disabled. If the incoming power circuit breaker is large enough to supply both hot water tanks a stand alone jumper is plugged into each of the main control boards to allow them to act independently of each other. If an error is detected during a brew, the brew is allowed to finish but that brew head is disabled. Errors can be reset by powering down the brewer (both heads on a twin brewer) and powering it back up again. 
     Fill system/liquid level control board. 
     Controlled by a dual probe liquid level board. std. to our HWBs. 
     Tank does not refill during the brew cycle. 
     This allows the dispense valve to precisely control the amount of water coming through because the standing water pressure is known for all water quantities from 0 to 6 gallons. 
     Tank does refill automatically during and after flushing. 
     Fill valve is std. S- 45 . one for each side, as necessary, tied to a ⅜ T fitting. 
     Unaffected by water pressure or flow rate. 
     Brewer will not brew until the tank has sufficient water regardless how long it takes to fill and therefore all brews will be exactly 6 gallons. The dump valve is located at a point exactly 6 gallons below the full tank level. The brew timer is set to insure that the dump valve is open long enough to allow all 6 gallons to drain out. The valve time is extended beyond what is required to finish a 6 gallon drain, on AT models, to delay the transfer pump. This delay time set to allow the coffee transfer pump to begin at the right time to allow the pump to finish shortly after drip out from the brew basket. These steps in the timing cycles allow the brewer to be adjusted for maximum brew volume per hour. 
     Refilling the hot water tank is prevented until the brew dump valve has closed, indicating the end of the brew cycle. See the dispense system for filling the dispensers. 
     Heating system. 
     Hot water tanks on all brewers, left or right side are identical 18 gallon tanks. 
     Standard thermostat and probe can be used. Production thermostat may have connectors mounted on the other side for ease of assembly. 
     Heaters are 10 kw 240 V, 5 kw 240 V, 10 kw 480 
     Mercury relays are 80 amp 3 ph, 60 amp 3 ph, 
     Both hot water tanks and heaters in the twim brewer  30  and twin brewer  30  with transfer option are connected to one breaker. The computer controls the relays and allows only one tank to heat at a time. I.E. 2 tanks drawing 31 amps each can be connected to one 50 amp breaker, or both can heat at the same time if connected to a 80 amp breaker. Heater configurations can be installed to maximize incoming power. 
     Dispense system. 
     The sprayhead disperses the brew water from the brew dump valve over the coffee bed by 37 evenly spaced holes like a hot rain shower. 
     Transfer system. 
     Transfer is accomplished by a ¼ hp self priming pump. 
     Each pump is connected to a 2 amp circuit breaker. 
     While a detailed description of the brewing systems and method has been described with reference to the brewing of coffee, it should be appreciated that coffee is merely an example of a number of different types of ingredients that can be employed with the brewers of the invention to create a brew, such as tea and cocoa. In addition, although the best mode of practicing the invention has been described, it shall be appreciated that the invention is not merely limited to such details.