Patent Publication Number: US-11377338-B2

Title: Self-serve beverage dispenser

Description:
TECHNICAL FIELD 
     The present application and the resultant patent relate generally to a beverage dispenser and more particularly relate to an externally cooled beverage dispenser that provides a wide variety of customizable beverages in a small footprint sized for use on a cooler shelf. 
     BACKGROUND OF THE INVENTION 
     Current post-mix beverage dispensing systems generally mix streams of syrup, concentrate, sweetener, bonus flavors, other types of flavorings, and/or other ingredients with water or other types of diluents by flowing the syrup stream down the center of the nozzle with the water stream flowing around the outside. The syrup stream is directed downward with the water stream such that the streams mix as they fall into a consumer&#39;s cup. There is a desire for a beverage dispensing system as a whole to provide as many different types and flavors of beverages as may be possible in a footprint that may be as small as possible. Recent improvements in beverage dispensing technology have focused on the use of micro-ingredients. With micro-ingredients, the traditional beverage bases may be separated into their constituent parts at much higher dilution or reconstitution ratios. 
     This technology is enabled via cartridges containing the highly concentrated micro-ingredients. The micro-ingredients are mixed with sweeteners and still or sparkling water using precise metering and dosing technologies and dispensed through a nozzle that promotes in-air mixing so as to prevent carry-over. The technology includes a user input for a user to select a desired beverage, customize the beverage if desired, and pour the beverage at the dispenser. These beverages are made from precise recipes to ensure a great tasting beverage regardless of the customization. The beverage dispenser preferably may provide the consumer with multiple beverage options as well as the ability to customize the beverage as desired. 
     Although micro-ingredient technology has been successfully employed in retail outlets and other types of high volume locations, such micro-ingredients generally have not been applied in, for example, home applications or other types of low volume locations. Although, the micro-ingredients provide a wide variety of different beverage options, the potentially large number of micro-ingredient containers must be accounted for. 
     Current beverage dispensers generally include a cooling device to ensure that each beverage meets a chilled temperature standard. Such a beverage dispenser may include ice-cooled cold plates, mechanical refrigeration systems, ice baths, and the like. This infrastructure may be large and may take up space that otherwise could be used for items such as beverages in bottles or cans, other food items, or other items. For smaller food kiosks, small convenience stores, small retail shops, break rooms, and the like such beverage dispensers may require too much space to be placed within these venues. As such, these venues generally may be limited to coolers, refrigerators, or air current coolers, vending machines that store pre-mixed products for consumption. Furthermore, because such products may be limited to pre-mix products there is no ability for a customer to create a customized beverage. If customers were able to remove some of the pre-mixed bottles or cans there would be space available to offer a wider variety of consumable products. 
     SUMMARY OF THE INVENTION 
     The present application and the resultant patent thus provide a beverage dispensing system. The beverage dispensing system may include a cooler and a beverage dispenser positioned within the cooler. The beverage dispenser may include a nozzle, a flow of water, an internal carbonation system in communication with the flow of water and the nozzle, and a number of internal ingredient containers in communication with the nozzle such that the beverage dispenser produces a beverage at the nozzle within the cooler. 
     The present application and the resultant patent further provide a method of operating a beverage dispensing system. The method may include the steps of positioning a number of beverage ingredients and a source of carbon dioxide within a beverage dispenser without a refrigeration device, positioning the beverage dispenser within a cooler, flowing water to the beverage dispenser within the cooler, chilling the flow of water and the beverage ingredients in the beverage dispenser within the cooler, and creating a beverage within the cooler from the flow of water and the beverage ingredients. 
     The present application and the resultant patent further provide a beverage dispensing system. The beverage dispensing system may include a cooler and a beverage dispenser positioned within the cooler. The beverage dispenser may include a nozzle, a flow of water, an internal carbonation system in communication with the flow of water and the nozzle, and one or more internal macro-ingredient containers and a number of internal micro-ingredient containers in communication with the nozzle such that the beverage dispenser produces a beverage at the nozzle within the cooler from the flow of water, the one or more internal macro-ingredient containers, and the number of internal micro-ingredient containers. 
     These and other features and improvements of the present application and the resultant patent will become apparent to one of ordinary skill in the art upon review of the following detailed description when taken in conjunction with the shown drawings and the appended claims. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a perspective view of a beverage dispenser as may be described herein. 
         FIG. 2  is a schematic diagram of the internal components of the beverage dispenser of  FIG. 1 . 
         FIG. 3A  is a schematic diagram of a nozzle for use in the beverage dispenser of  FIG. 1  in a retracted position. 
         FIG. 3B  is a schematic diagram of the nozzle for use in the beverage dispenser of  FIG. 1  in an extended position. 
         FIG. 4  is a schematic diagram of a carbonation system for use in the beverage dispenser of  FIG. 1 . 
         FIG. 5  is a schematic diagram of an ingredient cartridge for use in the beverage dispenser of  FIG. 1 . 
         FIG. 6  is a schematic diagram of a micro-ingredient rack and motor for use in the beverage dispenser of  FIG. 1 . 
         FIG. 7  is a system block diagram of the control architecture and network connectivity of the beverage dispenser of  FIG. 1 . 
         FIG. 8  is a perspective view of an exemplary beverage dispensing system as may be described herein with the beverage dispenser of  FIG. 1  positioned within a cooler. 
         FIG. 9  is a schematic diagram of the beverage dispenser of  FIG. 1  sliding along a rack on a cooler shelf. 
         FIG. 10  is a schematic diagram of an alternative embodiment of a beverage dispenser that may be described herein for use with ingredient pods. 
         FIG. 11  is a partial side sectional view of the beverage dispenser of  FIG. 10 . 
         FIG. 12  is a schematic diagram of an alternative embodiment of a beverage dispenser as may be described herein using a mechanical pump. 
         FIG. 13  is a top plan view of the beverage dispenser of  FIG. 12 . 
         FIG. 14  is a partial side sectional view of the beverage dispenser of  FIG. 12 . 
         FIG. 15A  is a perspective view of an alternative embodiment of a beverage dispenser as may be described herein with the nozzle in the retracted position. 
         FIG. 15B  is a perspective view of the beverage dispenser of  FIG. 15A  with the nozzle in the extended position. 
         FIG. 16  is a perspective view an alternative embodiment of a beverage dispenser as may be described herein using bar gun. 
         FIG. 17  is a partial sectional view of the bar gun of  FIG. 16 . 
     
    
    
     DETAILED DESCRIPTION 
     Referring now to the drawings, in which like numerals refer to like elements throughout the several views,  FIG. 1  and  FIG. 2  show an example of a beverage dispenser  100  as may be described herein. The beverage dispenser  100  may dispense many different types of beverages or other types of fluids. Specifically, the beverage dispenser  100  may be used with diluents, micro-ingredients, macro-ingredients, and other types of fluids. The diluents generally include plain water (still water or non-carbonated water), carbonated water, and other fluids. 
     Generally described, the macro-ingredients may have reconstitution ratios in the range from full strength (no dilution) to about six (6) to one (1) (but generally less than about ten (10) to one (1)). As used herein, the reconstitution ratio refers to the ratio of diluent (e.g., water or carbonated water) to beverage ingredient. Therefore, a macro-ingredient with a 5:1 reconstitution ratio refers to a macro-ingredient that is to be dispensed and mixed with five parts diluent for every part of the macro-ingredient in the finished beverage. Many macro-ingredients may have reconstitution ratios in the range of about 3:1 to 5.5:1, including 4.5:1, 4.75:1, 5:1, 5.25:1, 5.5:1, and 8:1 reconstitution ratios. 
     The macro-ingredients may include sweeteners such as sugar syrup, HFCS (“High Fructose Corn Syrup”), FIS (“Fully Inverted Sugar”), MIS (“Medium Inverted Sugar”), mid-calorie sweeteners comprised of nutritive and non-nutritive or high intensity sweetener blends, and other such nutritive sweeteners that are difficult to pump and accurately meter at concentrations greater than about 10:1—particularly after having been cooled to standard beverage dispensing temperatures of around 35-45° F. An erythritol sweetener may also be considered a macro-ingredient sweetener when used as the primary sweetener source for a beverage, though typically erythritol will be blended with other sweetener sources and used in solutions with higher reconstitution ratios such that it may be considered a micro-ingredient as described below. 
     The macro-ingredients may also include traditional BIB (“bag-in-box”) flavored syrups (e.g., COCA-COLA bag-in-box syrup) which contains all of a finished beverage&#39;s sweetener, flavors, and acids that when dispensed is to be mixed with a diluent source such as plain or carbonated water in ratios of around 3:1 to 6:1 of diluent to the syrup. Other typical macro-ingredients may include concentrated extracts, purees, juice concentrates, dairy products, soy concentrates, and rice concentrates. 
     The macro-ingredient may also include macro-ingredient base products. Such macro-ingredient base products may include the sweetener as well as some common flavorings, acids, and other common components of a number of different finished beverages. However, one or more additional beverage ingredients (either micro-ingredients or macro-ingredients as described herein) other than the diluent are to be dispensed and mix with the macro-ingredient base product to produce a particular finished beverage. In other words, the macro-ingredient base product may be dispensed and mixed with a first micro-ingredient non-sweetener flavor component and a diluent to produce a first finished beverage. The same macro-ingredient base product may be dispense and mixed with a second micro-ingredient non-sweetener flavor component and a diluent to produce a second finished beverage. The viscosity of the macro-ingredients may range from about 1 to about 10,000 centipoise and generally over 100 centipoises or so when chilled. Other types of macro-ingredients may be used herein. 
     The micro-ingredients may have reconstitution ratios ranging from about ten (10) to one (1) and higher. Specifically, many micro-ingredients may have reconstitution ratios in the range of about 20:1, to 50:1, to 100:1, to 300:1, or higher. The viscosities of the micro-ingredients typically range from about one (1) to about six (6) centipoise or so, but may vary from this range. In some instances the viscosities of the micro-ingredients may be forty (40) centipoise or less. Examples of micro-ingredients include natural or artificial flavors; flavor additives; natural or artificial colors; artificial sweeteners (high potency, nonnutritive, or otherwise); antifoam agents, nonnutritive ingredients, additives for controlling tartness, e.g., citric acid or potassium citrate; functional additives such as vitamins, minerals, herbal extracts, nutricuticals; and over the counter (or otherwise) medicines such as pseudoephedrine, acetaminophen; and similar types of ingredients. Various acids may be used in micro-ingredients including food acid concentrates such as phosphoric acid, citric acid, malic acid, or any other such common food acids. Various types of alcohols may be used as either macro-ingredients or micro-ingredients. The micro-ingredients may be in liquid, gaseous, or powder form (and/or combinations thereof including soluble and suspended ingredients in a variety of media, including water, organic solvents, and oils). Other types of micro-ingredients may be used herein. 
     Typically, micro-ingredients for a finished beverage product include separately stored non-sweetener beverage component concentrates that constitute the flavor components of the finished beverage. Non-sweetener beverage component concentrates do not act as a primary sweetener source for the finished beverage and do not contain added sweeteners, though some non-sweetener beverage component concentrates may have sweet tasting flavor components or flavor components that are perceived as sweet in them. These non-sweetener beverage component concentrates may include the food acid concentrate and food acid-degradable (or non-acid) concentrate components of the flavor, such as described in commonly owned U.S. patent application Ser. No. 11/276,553, entitled “Methods and Apparatus for Making Compositions Comprising and Acid and Acid Degradable Component and/or Compositions Comprising a Plurality of Selectable Components.” As noted above, the micro-ingredients may have reconstitution ratios ranging from about ten (10) to one (1) and higher, where the micro-ingredients for the separately stored non-sweetener beverage component concentrates that constitute the flavor components of the finished beverage typically have reconstitution ratios ranging from 50:1, 75:1, 100:1, 150:1, 300:1, or higher. 
     For example, the non-sweetener flavor components of a cola finished beverage may be provided from separately stored first non-sweetener beverage component concentrate and a second non-sweetener beverage component concentrate. The first non-sweetener beverage component concentrate may include the food acid concentrate components of the cola finished beverage, such as phosphoric acid. The second non-sweetener beverage component concentrate may include the food acid-degradable concentrate components of the cola finished beverage, such as flavor oils that would react with and impact the taste and shelf life of a non-sweetener beverage component concentrate were they to be stored with the phosphoric acid or other food acid concentrate components separately stored in the first non-sweetener component concentrate. Although the second non-sweetener beverage component concentrate does not include the food acid concentrate components of the first non-sweetener beverage component concentrate (e.g., phosphoric acid), the second non-sweetener beverage component concentrate still may be a high-acid beverage component solution (e.g., pH less than 4.6). 
     A finished beverage may have a number of non-sweetener concentrate components of the flavor other than the acid concentrate component of the finished beverage. For example, the non-sweetener flavor components of a cherry cola finished beverage may be provided from the separately stored non-sweetener beverage component concentrates described in the above example as well as a cherry non-sweetener component concentrate. The cherry non-sweetener component concentrate may be dispensed in an amount consistent with a recipe for the cherry cola finished beverage. Such a recipe may have more, less, or the same amount of the cherry non-sweetener component concentrate than other recipes for other finished beverages that include the cherry non-sweetener component concentrate. For example, the amount of cherry specified in the recipe for a cherry cola finished beverage may be more than the amount of cherry specified in the recipe for a cherry lemon-lime finished beverage to provide an optimal taste profile for each of the finished beverage versions. Such recipe-based flavor versions of finished beverages are to be contrasted with the addition of flavor additives or flavor shots as described below. 
     Other typical micro-ingredients for a finished beverage product may include micro-ingredient sweeteners. Micro-ingredient sweeteners may include high intensity sweeteners such as aspartame, Ace-K, steviol glycosides (e.g., Reb A, Reb M), sucralose, saccharin, or combinations thereof. Micro-ingredient sweeteners may also include erythritol when dispensed in combination with one or more other sweetener sources or when using blends of erythritol and one or more high intensity sweeteners as a single sweetener source. 
     Other typical micro-ingredients for supplementing a finished beverage product may include micro-ingredient flavor additives. Micro-ingredient flavor additives may include additional flavor options that can be added to a base beverage flavor. The micro-ingredient flavor additives may be non-sweetener beverage component concentrates. For example, a base beverage may be a cola flavored beverage, whereas cherry, lime, lemon, orange, and the like may be added to the cola beverage as flavor additives, sometimes referred to as flavor shots. In contrast to recipe-based flavor versions of finished beverages, the amount of micro-ingredient flavor additive added to supplement a finished beverage may be consistent among different finished beverages. For example, the amount of cherry non-sweetener component concentrate included as a flavor additive or flavor shot in a cola finished beverage may be the same as the amount of cherry non-sweetener component concentrate included as a flavor additive or flavor shot in a lemon-lime finished beverage. Additionally, whereas a recipe-based flavor version of a finished beverage is selectable via a single finished beverage selection icon or button (e.g., cherry cola icon/button), a flavor additive or flavor shot is a supplemental selection in addition to the finished beverage selection icon or button (e.g., cola icon/button selection followed by a cherry icon/button selection). 
     In the traditional BIB flavored syrup delivery of a finished beverage, a macro-ingredient flavored syrup that contains all of a finished beverage&#39;s sweetener, flavors, and acids is mixed with a diluent source such as plain or carbonated water in ratios of around 3:1 to 6:1 of diluent to the syrup. In contrast, for a micro-ingredient delivery of a finished beverage, the sweetener(s) and the non-sweetener beverage component concentrates of the finished beverage are all separately stored and mixed together about a nozzle when the finished beverage is dispensed. Example nozzles suitable for dispensing of such micro-ingredients include those described in commonly owned U.S. provisional patent application Ser. No. 62/433,886, entitled “Dispensing Nozzle Assembly,” PCT patent application Serial No. PCT/US15/026657, entitled “Common Dispensing Nozzle Assembly,” U.S. Pat. No. 7,866,509, entitled “Dispensing Nozzle Assembly,” or U.S. Pat. No. 7,578,415, entitled “Dispensing Nozzle Assembly.” 
     In operation, the beverage dispenser may dispense finished beverages from any one or more of the macro-ingredient or micro-ingredient sources described above. For example, similar to the traditional BIB flavored syrup delivery of a finished beverage, a macro-ingredient flavored syrup may be dispensed with a diluent source such as plain or carbonated water to produce a finished beverage. Additionally, the traditional BIB flavored syrup may be dispensed with the diluent and one or more micro-ingredient flavor additives to increase the variety of beverages offered by the existing beverage dispenser. 
     Micro-ingredient-based finished beverages may be dispensed by separately dispensing each of the two or more non-sweetener beverage component concentrates of the finished beverage along with a sweetener and diluent. The sweetener may be a macro-ingredient sweetener or a micro-ingredient sweetener and the diluent may be water or carbonated water. For example, a micro-ingredient-based cola finished beverage may be dispensed by separately dispensing a food acid concentrate components of the cola finished beverage, such as phosphoric acid, food acid-degradable concentrate components of the cola finished beverage, such as flavor oils, macro-ingredient sweetener, such as HFCS, and carbonated water. In another example, a micro-ingredient-based diet-cola finished beverage may be dispensed by separately dispensing a food acid concentrate components of the diet-cola finished beverage, food acid-degradable concentrate components of the diet-cola finished beverage, micro-ingredient sweetener, such as aspartame or an aspartame blend, and carbonated water. As a further example, a mid-calorie micro-ingredient-based cola finished beverage may be dispensed by separately dispensing a food acid concentrate components of the mid-calorie cola finished beverage, food acid-degradable concentrate components of the mid-calorie cola finished beverage, a reduced amount of a macro-ingredient sweetener, a reduced amount of a micro-ingredient sweetener, and carbonated water. By reduced amount of macro-ingredient and micro-ingredient sweeteners, it is meant to be in comparison with the amount of macro-ingredient or micro-ingredient sweetener used in the cola finished beverage and diet-cola finished beverage. As a final example, a supplemental flavored micro-ingredient-based beverage, such as a cherry cola beverage or a cola beverage with an orange flavor shot, may be dispensed by separately dispensing a food acid concentrate components of the flavored cola finished beverage, food acid-degradable concentrate components of the flavored cola finished beverage, one or more non-sweetener micro-ingredient flavor additives (dispensed as either as a recipe-based flavor version of a finished beverage or a flavor shot), a sweetener (macro-ingredient sweetener, micro-ingredient sweetener, or combinations thereof), and carbonated water. Although the above examples are provided for carbonated beverages, they apply to still beverages as well by substituting carbonated water with plain water. 
     The various ingredients may be dispensed by the beverage dispenser in a continuous pour mode where the appropriate ingredients in the appropriate proportions (e.g., in a predetermined ratio) for a given flow rate of the beverage being dispensed. In other words, as opposed to a conventional batch operation where a predetermined amount of ingredients are combined, the beverage dispenser provides for continuous mixing and flows in the correct ratio of ingredients for a pour of any volume. This continuous mix and flow method can also be applied to the dispensing of a particular size beverage selected by the selection of a beverage size button by setting a predetermined dispensing time for each size of beverage. 
     The beverage dispenser  100  may include an outer shell  110 . The outer shell  110  may have any suitable size, shape, or configuration. As will be described in more detail below, the beverage dispenser  100  and the outer shell  110  may be sized to be positioned within a conventional refrigerator, cooler, or any type of refrigerated device. The outer shell  110  may be enclosed by an access door  120 . The access door  120  may have any suitable size, shape, or configuration. The access door  120  may be opened to allow access within the outer shell  110 . The outer shell  110  and the access door  120  may be made in whole or in part out of thermoplastics, stainless steel, or any material that promotes good heat transfer therethrough. 
     The beverage dispenser  100  may include a nozzle  130  positioned about the outer shell  110 . The nozzle  130  may be a multi-flavor air-mix nozzle such as those described above and may have any suitable, size, shape, or configuration. As is shown in  FIGS. 3A and 3B , the nozzle  130  may be a pop-out nozzle  140 . The pop-out nozzle  140  may be positioned for in and out movement about a nozzle frame  150 . The pop-out nozzle  140  may be a retracted position  160  as shown in  FIG. 3A  when not in use and in an extended position  170  as shown in  FIG. 3B  when in use. The retracted position  160  frees up additional space about the beverage dispenser  100  when not in use for a reduced overall foot print. The pop-out nozzle  140  may maneuver in and out along the nozzle frame  150  in a conventional manner including manually, electro-mechanically, pneumatically, and via other types of drive mechanisms. Other components and other configurations may be used herein. 
     The beverage dispenser  100  may include one or more water sources  180  in communication with the nozzle  130 . Other types of diluents may be used herein. In this example, the nozzle  130  may be in communication with the water source  130  via an incoming water line  190 . The incoming water line  190  may have any suitable length. As is shown in  FIG. 2 , the incoming water line  190  may have any number of turns or coils so as to increase the amount of time that the flow of water from the water source  180  may be in the refrigerated space. Alternatively, a more direct path may be used if the water source  180  itself is refrigerated in whole or in part. 
     The incoming water line  190  may branch into a still water line  200  in communication with the nozzle  130  and into a carbonated water line  210  in communication with a carbonation system  220 . As is shown in  FIG. 4 , the carbonation system  220  may include a carbon dioxide tank  230 . The carbon dioxide tank  230  may have any suitable size, shape, or configuration. The carbon dioxide tank  230  may be a standard food grade DOT approved tank and the like. The carbon dioxide tank  230  may be replaceable via a standard twist-on interface  240  and the like. Other sources of carbon dioxide may be used. The carbonation system  220  also may include a carbonator  250 . The carbonator  240  may be a carbonator tank  260  or an in-line carbonator also may be used. Other types of carbonators  250  such as a hollow fiber carbonator or other types of devices that may harvest carbon dioxide from the air also may be used herein. The carbonator  250  may have any suitable size, shape, or configuration. The flow of carbon dioxide from the carbon dioxide tank  230  may be controlled by a regulator  270 . The regulator  270  may be of conventional design. The flow of water to the carbonator  250  may be controlled by one or more pumps  280 . The pumps  280  may be of conventional design any may include nutating pumps, positive displacement pumps, and the like. The carbon dioxide may dissolve within in the water in the carbonator  250  and the resulting carbonated water may flow to the nozzle  130 . Other components and other configurations may be used herein. 
     The beverage dispenser  100  may include any number of ingredient containers  300 . Different types and sizes of ingredient containers  300  may be used herein for the differing ingredients. For example, the ingredient containers  300  may include a number of macro-ingredient containers  310  with macro-ingredients such as those described above. Specifically, the macro-ingredient containers  310  may include macro-ingredients such as sweeteners and other types of beverage bases. The ingredient containers  300  also may include a number of micro-ingredient containers  320  with micro-ingredients such as those described above. Specifically, the micro-ingredients containers  320  may include micro-ingredients such as highly concentrated beverage ingredients and flavors. Generally described, the macro-ingredient containers  310  may be larger than the micro-ingredient containers  320  although more micro-ingredient containers  320  may be used than macro-ingredient  310  containers. Alternatively, all of the ingredient containers  310  may have the same size, shape, or configuration. The ingredient containers  300  may be made out of any type of substantially rigid, food grade materials in whole or in part. Other types of containers and other ingredients may be used herein. 
     Because some of the micro-ingredients may require agitation, some or all of the micro-ingredient containers  320  may be positioned on a micro-ingredient rack  330 . The micro-ingredient rack  330  may be driven by an agitation motor  340  via a cam  350  or other types of linkages. The agitation motor  340  may be any type of drive device suitable for transmitting pivoting, reciprocating, or other types of agitating motion to the micro-ingredient rack  330  and the micro-ingredients therein. The agitation motor  340  may operate continuously or periodically. Other components and other configurations may be used herein. 
     Given the potential for a significant number of different types of micro-ingredients that may be used, the beverage dispenser  100  may have an RFID reader  360  therein while the micro-ingredient containers  320  may have an RFID tag  370 . The RFID reader  360  and the RFID tags  370  may be of conventional design. The RFID reader  360  may identify the RFID tag  370  on a given micro-ingredient container  320 , direct the appropriate placement of the micro-ingredient container  320  on the micro-ingredient rack  330 , ensure that the correct micro-ingredient containers  320  are installed therein, identify empty micro-ingredient containers  320 , and provide other types of information. Other types of identification and communication devices and systems may be used herein. Given the limited number of macro-ingredient containers  310  that may be used, the macro-ingredient containers  310  may or may not have an RFID tag  370  thereon. Other components and other configurations may be used herein. 
     As is shown in  FIGS. 5 and 6 , the ingredient containers  300  may be in communication with the nozzle  130  via a number of ingredient lines  380  and ingredient pumps  390 . Different types of pumps  390  may be used due to the nature of the different ingredients. The micro-ingredients may use, for example, a positive displacement pump such as a piston pump, a nutating pump, a gear pump, an annular pump, a peristaltic pump, a piezo pump, and the like. The macro-ingredients may use, for example, a controlled gear pump, a pneumatic pump, and the like. One pump  390  may be in communication with a number of ingredient containers  300 . Other types of pumps  390  may be used herein. The ingredients lines  380  or the pumps  390  may be in communication with the ingredient containers  300  via a fitment  490  and the like thereon. The fitment  490  may have a check valve  410  and the like thereon to control the flow rate therethrough and to prevent a reverse flow. The fitments  490  and the check valves  410  may be of conventional design. Sold out probes  420  and the like also may be used in communication with each or some of the ingredient containers  300 . The sold out probes may be of conventional design. Other components and other configurations may be used herein. 
     Operation of the beverage dispenser  100  may be governed by a controller  430 . The controller  430  may be any type of programmable logic device. The controller  430  may be local or remote. Multiple controllers  430  may be used herein. As is shown in  FIG. 7 , the controller  430  may be in communication with conventional input devices, memory, operating systems, and communication systems so as to provide the desired functionality. 
     For example, beverage selections may be made through a touchscreen user interface  440  or other typical beverage user interface selection mechanism (e.g., buttons). The selected beverage, including any selected flavor additives, may be dispensed upon the beverage dispenser  100  receiving a further dispense command through a separate dispense button on the touchscreen user interface or through interaction with a separate pour mechanism such as a pour button (electromechanical, capacitive touch, or otherwise) or pour lever. A conventional database  450  may contain beverage recipes with respect to ingredients, flow rates, and other parameters. The database  450  also may contain ingredient container  300  fill levels, i.e., a fuel gauge, and the like via interaction between the controller  430  and the RFID reader  360  and RFID tags  370 . A conventional network connection  460  may be in communication with the Internet, point of sale devices, other types of dispensing equipment, and the like. The controller  430  also may be in communication with a local payment device and/or a wireless payment system. Other components and other configurations may be used herein. 
     In response to a request for a beverage received on the touchscreen user interface  440  or otherwise, the controller  430  may determine the recipe of the requested beverage from the database  450  and may instruct the appropriate pumps  280 ,  390  to operate in the appropriate manner. Specifically, the controller  430  may initiate the appropriate pumps  390  for a macro-ingredient and a number of micro-ingredients and the appropriate pump  280  for a water flow or other diluent. The macro-ingredient, the micro-ingredients, and the water thus may be mixed at the nozzle  130  to create the appropriate beverage. 
     The beverage dispenser  100  also may provide status information, sales information, and the like to a centralized operational center and the like. Additional ingredient containers  300 , carbonation tanks  230 , and other types of dispensing ingredients and equipment also may be automatically ordered depending upon determined fill levels, ingredient shelf lives, and other parameters. Service calls also may be initiated as required. Other types of information and parameters also may be used herein. Other components and other configurations may be used herein. 
       FIGS. 8 and 9  show the positioning of the beverage dispenser  100  within a cooler  470 . As described above, the cooler  470  may be any type of cooling device of any size, shape, configuration, or capacity. Heating devices also may be used herein. The beverage dispenser  100  may be positioned on a shelf  480  therein. Any type of support surface may be used herein. As is shown in  FIG. 8 , a sliding track  485  may be used to maneuver the beverage dispenser  100  in and out of the shelf  485  so as to, for example, replace the ingredient container  300  and/or the carbon dioxide tank  230 . Once installed within the cooler  470 , the beverage dispenser  100  may be connected to the water source  180  and an electrical source  490 . As described above, refrigeration of the beverage dispenser  100  and the ingredients therein is provided by the cooler  470  itself. The combination of the beverage dispenser  100  and the cooler  470  may be considered a beverage dispensing system  495 . An industry standard interface with the water supply and the electrical supply may be provided by cooler original equipment manufacturers. Alternatively, a retrofit interface also may be used herein. Other components and other configurations may be used herein. 
       FIGS. 10 and 11  show a further embodiment of a beverage dispenser  500  as may be described herein. Instead of or in addition to the use of the ingredient containers  300  described above, the beverage dispenser  500  may be configured to accept any number of ingredient pods  510 . The pods  510  may have any suitable size, shape, or configuration. The pods  510  may be made out of thermoplastics and the like. The pods  510  may contain any type of ingredient such as macro-ingredients or micro-ingredients as described above. The ingredients may contain beverage brands, sweeteners, flavors, and the like. For example, the pods  510  may create a customized beverage by combining a number of pods with ginger, vitamin C, acai sparkling water, and cran-lime flavor. The possible combinations of ingredients are unlimited. 
     In order to accommodate the pods  510 , the outer shell  110  of the beverage dispenser may have one or more pod bays  520 . Each pod bay  520  may be in communication with the incoming water line  190  with the flow of water and in communication with the nozzle  130  via a pod ingredient line  530 . A user may push a pod  510  into the pod bay  520 . Doing so may push a previous pod  510  out of the bay  520  or the user may remove the previous pod  510 . The user may use the user interface touchscreen  440  to select other ingredients or to customize a finish pod product, i.e., sweetness, carbonation, and the like. Other components and other configurations may be used herein. 
       FIGS. 12, 13, and 14  show a further embodiment of a beverage dispenser  550  as may be described herein. The beverage dispenser  550  may be a mechanical device without the need for electrical components or motors in whole or in part. The ingredient containers  300 , individually or collectively, may be in communication with a mechanical volume displacement pump  560  or other type of manually operated pump. A mechanical lever  570  and the like may extend outside of the outer shell  110 . A user may maneuver the lever  570  to dispense a beverage, a flavor, and the like via a mechanical line  580  in communication with the nozzle  130 . A check valve  590  and the like may be positioned on the mechanical line  580 . The use of one or multiple levers  570  may be required to create the desired beverage. Each mechanical volume displacement pump  560  may be in communication with one or more ingredient containers  300 . The pods  510  and the like also may be used herein. Other components and other configurations may be used herein. 
       FIGS. 15A and 15B  show a possible commercial embodiment of a beverage dispenser  600  as may be described herein.  FIG. 15A  shows the pop out nozzle  140  in the retracted position  160 .  FIG. 15B  shows the pop out nozzle  140  in the extended position  170 . In this example, the outer shell  110  may be made out of stainless steel in whole or in part. Other components and other configurations may be used herein. 
       FIGS. 16 and 17  show a further example of a beverage dispenser  610  as may be described herein. Instead of the use of the fixed nozzle  130  as described above, the beverage dispenser  610  may use a bar gun  620 . The bar gun  620  may include a handle  630  with the ingredient lines  380  and the water lines  200 ,  210  therein. The ingredient lines  380  and the water lines  200 ,  210  may lead to a gun nozzle  640 . An actuator  650  positioned on the handle  630  may activate the bar gun  620  via a control line  660  in communication with the controller  430 . The ingredient lines  380  and the water lines  200 ,  210  may be in communication with the outer shell  110  by a python  670 . The python  670  may have any suitable length. Other types of flexible extending nozzles may be used herein. Other components and other configurations may be used herein. 
     The beverage dispensers described herein thus provide any number of different beverages in a compact footprint intended to be placed within a conventional cooler. The beverage dispenser provides such a compact footprint by avoiding the need for a dedicated refrigeration system and, in certain embodiments, dedicated electronics. Such simplification also results in lower acquisition costs and overall operating costs. 
     It should be apparent that the foregoing relates only to certain embodiments of the present application and the resultant patent. Numerous changes and modifications may be made herein by one of ordinary skill in the art without departing from the general spirit and scope of the invention as defined by the following claims and the equivalents thereof.