Patent Publication Number: US-10307013-B2

Title: Professional coffee machine

Description:
The present invention relates to a professional coffee machine. 
     Coffee machines are known, which are intended to be used in coffee shops for the production of increased quantities of coffee, tea and similar infusions, cappuccinos and other hot beverages. 
     A coffee machine for professional use is to be capable of meeting increased stresses due to intense use. In particular, a professional coffee machine, intended for example to be used in a coffee shop, is to be capable of preparing a few hundred, and even thousand, coffees every day, and of processing even 200 liters of milk a day, and this for several years. 
     Any professional coffee machine comprises a frame, to which a boiler is mounted for the production of hot water and pressurized steam generally at a temperature of 122° C. and a pressure of 1.2 bar. 
     The boiler is supplied with supply water and is provided with a first outlet, which crosses a solenoid valve or manual tap, which is supplied by a first spout for dispensing hot water for the preparation of tea and other infusions. The boiler is also provided with a second outlet which crosses another solenoid valve or another manual tap which is supplied by a second dispensing spout of a steam flow for heating the milk and/or foaming. 
     After a significant quantity of hot water has been taken from the boiler to prepare a tea infusion or a coffee infusion, new cold water enters the boiler and induces a sudden cooling of the water therein with the subsequent alteration of the optimal conditions of use of the coffee machine for the whole time required to restore operating conditions. 
     Traditional professional coffee machines again are designed for each coffee dispensing unit of a heat exchanger accommodated in the boiler and intended to heat the water for the preparation of espresso coffee. It is supplied with supply water which is pressurized by a pump, and is sized so as to provide exiting water at 82-85° C., which is introduced into the dispensing unit fastened to the machine frame and provided with quick coupling and uncoupling means of a traditional filter holder. 
     If the features of a professional coffee machine are well known and the operating method thereof is just as known, what diversifies one coffee machine from another is its performance. It is associated with specific conditions of use, which in turn subject the coffee machine to significant stresses in the use thereof, and it is associated with the needs resulting from the uses and different habits from one country to the next. 
     For example, according to the types of coffee, these require a different grinding particle size and this affects also the temperature and pressure values of the infusion water, which in turn affect the flavor, color and aroma of the coffee infusion. And since coffee is the basic ingredient for a series of different beverages (espresso coffee, coffee with milk, cappuccino, etc.), it is easy to understand that the preparation of a coffee with constant and repeatable organoleptic features for any type of blend is not a problem which is easily solved. 
     Another problem with traditional professional coffee machines is the need to generate superheated steam in such quantities so as to be able to heat large quantities of milk, as requested in certain countries (U.S.A., Germany, Australia). This results in the quantity of cold water which enters the boiler for restoring that released as pressurized steam for heating the milk, cooling the water in the boiler and indirectly the hot water which is released from the exchanger for the preparation of the coffee infusion, with the drawbacks indicated above. 
     Moreover, known professional coffee machines are to also meet the needs encountered in the different countries and which often are contrasting in nature. If indeed the preparation of increased daily quantities of milk is required, there is a need to have high pressure steam available, while if a little milk is to be frothed, there is a need to make low pressure and low flow steam available. 
     Another problem with known professional coffee machines is that the hot water to be used for the preparation of the tea infusion and the like is the same boiler water which generates the pressurized steam for heating and frothing the milk. However, when the water is released from the dispenser, it has a greater pressure and higher temperature than the ambient ones and it is not suitable for preparing tea and other infusions. 
     Another problem with known professional coffee machines and associated with needs of contrasting nature consists in the need on the one hand to have a large thermal inertia of the machine in order to absorb the temperature variations of the water associated with the continuous dispensing of hot water and with its restoration with cold water, and on the other hand the need to have a low thermal inertia to obtain a prompt response of the machine to the temperature adjustment system. 
     WO 2011/145064 describes a machine for household use which is not suitable for increased productions of coffee, tea or milk. In particular, since it is not a professional machine, it has and deals with completely different needs. 
     In greater detail, the machine of WO 2011/145064 comprises a tank for the water which is sent, by means of a pump, to a first heater where it is heated to generate hot water to be used for the preparation of the coffee infusion. Furthermore, the water already heated by the first exchanger, or directly the tank water not heated, is sent to a second heater for generating steam to be sent to a corresponding dispensing spout. 
     In particular, the second heater does not comprise a tank in which the water is balanced with the steam, and this leads to the deduction that it is configured for the instantaneous generation of low flow steam. However, such a type of steam generation is incompatible with professional needs, in which increased productions of steam are required, also in particularly close succession. 
     EP 2133011 instead describes a professional machine, exclusively for the preparation of coffee. In particular, such a machine comprises a boiler which receives the cold supply water, and a circuit in which the cold supply water is conveniently mixed with the heated water outlet from the boiler so as to cause it to reach a first temperature. Then, the water at such a first temperature is sent to a dispensing unit which comprises a heater which is configured to bring the water to a second temperature corresponding to the optimal one for dispensing the coffee infusion. The machine of EP 2133011 does not in any manner provide for the generation of pressurized steam for heating and/or frothing the milk. 
     It is the object of the invention to provide a professional coffee machine capable of resolving all the above problems, also contrasting in nature, which are encountered in current professional coffee machines. 
     It is another object of the invention to provide a professional coffee machine in which maintaining the optimal temperature of the hot water for the preparation of the coffee infusion is ensured. 
     It is another object of the invention to provide a professional coffee machine capable of quickly responding to the hot water temperature adjustment system for the preparation of the coffee infusion. 
     It is another object of the invention to make a professional coffee machine which simultaneously allows both a fine-tuned and quick adjustment of the temperature of the water to be used for the coffee infusion, and the dispensing of pressurized steam for heating/frothing the milk. 
     It is another object of the invention to provide a professional coffee machine in which various pressures and steam flows to the dispensers may be used without affecting the ability to maintain the optimal temperature for the preparation of the coffee infusion. 
     It is another object of the invention to provide a professional coffee machine capable of generating hot water for the preparation of the tea infusion and the like, at the proper temperature required for that specific use, without affecting the ability to maintain the optimal temperature of the water for the preparation of the coffee infusion. 
     It is another object of the invention to provide a professional coffee machine which has an alternative characterization with respect to traditional ones, both in terms of construction and performance. 
     It is another object of the invention to provide a professional coffee machine which can be obtained in a simple, quick manner and with low costs. 
     All these objects, both individually and in any combination thereof, and other objects which will become apparent from the description below, are achieved according to the invention by a professional coffee machine as defined in claim  1 . 
    
    
     
       The present invention is hereinbelow further clarified in a preferred embodiment thereof, which is described by mere way of non-limiting example, with reference to the accompanying drawings, in which: 
         FIG. 1  shows a perspective and general view of a professional coffee machine according to the invention, 
         FIG. 2  shows the simplified hydraulic diagram thereof, 
         FIG. 3  shows an exploded perspective view of a dispensing unit and the methods for constraining it to the coffee machine frame, 
         FIG. 4  shows an exploded perspective view of the pressurized steam dispenser, and 
         FIG. 5  shows the horizontal section of the pressurized steam dispenser. 
     
    
    
     As shown in the drawings, the professional coffee machine is similar externally to traditional coffee machines, i.e. it has a frame  2  to which all the functional components of the machine are applied, which are referred to, insofar as useful to the comprehension of the present invention, during the course of the description below. 
     Hereinbelow, “professional coffee machine” means a coffee machine intended to be subjected to intense use, i.e. to be capable of preparing a few hundred, and even thousand, coffees every day, and of processing even 200 liters of milk a day, and this in a particularly quick manner, without requiring stop times between successive preparations, and for several years. 
     The dispensing units  4  of the coffee infusions, the dispensers  6  of pressurized steam for heating and frothing the milk and a dispenser  8  of hot water for the preparation of the tea and other infusions in particular are fastened to frame  2  of the machine. An outer body  10 , which protects and conceals all functional internal machine components from sight, is applied to frame  2 . 
     A boiler  12  is mounted to frame  2 , which boiler comprises a tank  11  having a capacity of at least 8 liters and is provided with an inlet  14  of the cold supply water and an outlet  16  for pressurized steam. Advantageously, the hot water (liquid component) inside the tank  11  of boiler  12  is balanced with the superheated steam (gaseous component). 
     The outlet  16  for pressurized steam puts the upper inner space of the tank  11  of boiler  12 , which is occupied by the steam, in communication with the steam dispenser  6  through a solenoid valve  18  and a fine flow regulator  20 , the details of which are described below. 
     Boiler  12  is provided with traditional heating means of the water contained in its tank  11 , and these preferably consist of an electrical resistance  22 , even though they could consist of other means, e.g. a gas burner or other. 
     Boiler  12  is also provided with traditional control members, such as in particular a thermal probe, which detects the temperature of the water inside its tank  11 , and a level sensor  26  of the water itself. 
     Finally, boiler  12  is fastened to frame  2  of the coffee machine by means of blocks made of thermal insulating material (not shown), which serve the function of avoiding the formation of heat bridges between the boiler itself and frame  2  and accordingly, between the boiler itself and the parts of machine fastened to frame  2 . 
     Two heat exchangers  28  and  30  are associated with boiler  12 , which are supplied at inlet with the cold supply water and are connected at the outlet to the dispenser  8  of hot water for the preparation of the tea and other infusions, and with the dispensing unit  4  of the coffee infusion, respectively. In particular, the water in the tank  11  of boiler  12  acts as a heat-carrying fluid for the heat exchangers  28  and  20 . In greater detail, the water which crosses the heat exchangers  28  and  30  heats up, thus absorbing the heat which is transferred by the water in the tank  11  of boiler  12 . 
     Advantageously, as will be more apparent below, exchanger  30  in reality acts as a preheater for the water intended to prepare the coffee infusion. 
     If the coffee machine is provided with several dispensing units  4  of the coffee infusion, there are provided just as many preheaters  30  in boiler  12 , even if for simplicity, reference is made in the present description to one dispensing unit  4  alone and to one preheater  30  alone. 
     In greater detail, the dispensing unit  4  of the coffee infusion comprises a heater  31  consisting of a metal body  32  preferably having features both of a low heat transmission coefficient and high specific heat (e.g. OT58), which is constrained to a flat portion of frame  2  of the coffee machine by means of two blocks  34  made of thermal insulating material, preferably of synthetic type having features both of a low heat transmission coefficient and a high mechanical resistance (e.g. PVDF). 
     In particular, as depicted in  FIG. 3 , each block  34  is fastened to frame  2  of the coffee machine with screws  36  which cross a metal plate  38  and block  34  before being engaged in frame  2 , and it is also fastened to unit  4  with other screws  40 , which cross a different metal plate  42  and block  34  before being engaged in body  32  of the dispensing unit  4 . Advantageously, all direct metal connections between the dispensing unit  4  and frame  2  of the machine thereby are eliminated, and therefore the related heat bridge between the two. 
     In particular, a conduit is formed in body  32 , for the water from preheater  30  and intended to reach the chamber in which the coffee blend is contained. A traditional filter holder  46  provided with one or more dispensing and outlet spouts  48  of the coffee infusion conveniently is applied to such a chamber. 
     An electrical resistance  44  is embedded in the body  32  of heater  31 , which resistance allows to heat up the body itself, and therefore also the water which flows in the conduit defined in said body and coming from preheater  30 . A temperature sensor  50  connected to the control unit which supplies the electrical resistance  44  and a solenoid valve  52  which can be actuated by the operator or by the control unit conveniently is arranged in the conduit inside the body  32  of the heater  31  of unit  4 . 
     The hot water dispenser  8  for preparing the tea infusion is connected to the outlet of exchanger  28  through a solenoid valve  54  or through a tap which can be actuated manually by the operator. 
     As said, the dispenser  6  of pressurized steam is connected to the outlet  16  of boiler  12  through the solenoid valve  18  and a flow regulator  20 . 
     In particular, as depicted in  FIGS. 4 and 5 , this flow regulator  20  comprises a body  56  having an inner cylindrical cavity  58  which communicates upstream with the outlet of the solenoid valve  18  and downstream with the steam dispensing spout  60 . 
     There may be provided a cylindrical rod  62  in cavity  58 , provided with an end portion equipped with a worm screw gear  64 , which is engaged in a graduated actuation wheel  66 , which may rotate with respect to body  56  but is prevented from performing axial movements because it is engaged by a fork-shaped element  67  fastened to body  56  itself. 
     The rotation of rod  62  is prevented by a fork  71  fastened integrally thereto and slidingly constrained to body  56  so as to allow only axial movements of the rod itself. 
     Rod  62  has a reduced-section portion  68 , which following its axial movements induced by the rotation of wheel  66 , more or less obstructs the communication between conduit  73  associated with the solenoid valve  18  and the conduit  75  defined in spout  60 . 
     A pair of O-rings  70  ensures the seal between cavity  58  and the outside for any axial position of rod  62 . 
     The operation of the coffee machine according to the invention is as follows: 
     under stand-by condition (i.e during the rest position in which the preparation is not required of any beverage), the temperature of the water in the tank  11  of boiler  12  is adjusted to a higher value than that of traditional coffee machines (which generally is equal to about 122° C.) and practically is from 122° C. to 130° C., and preferably is equal to or greater than about 128° C., and is balanced with the steam in the upper part of tank  11 . In particular, as shown in the diagram by Mollier, the pressure of the water in the tank  11  of boiler  12  is adjusted to a higher value than that of traditional coffee machines (which generally is equal to about 1.2 bar) and practically is from 1.2 bar to 1.8 bar, and preferably is equal to or greater than about 1.6 bar. 
     Advantageously, this allows to ensure an increased production of high pressure and high flow steam, and more particularly allows to obtain a coffee machine which practically can be used in all markets, and in particular in the markets where the preparation, for example for heating and/or frothing, of increased daily quantities of milk (over 200 liters of milk a day) is required. 
     The temperature of the water in the tank  11  of boiler  12  conveniently is controlled by a probe, which acts on a control unit (not depicted), which in turn acts on the electrical resistance  22  in a traditional manner. 
     Preheater  30  of the water intended to prepare the coffee infusion is sized so that at those temperature conditions of the water of boiler  12 , the water intended to then supply the dispensing unit  4  reaches a first temperature T 1 , for example from 60° C. to 70° C., preferably of about 65° C., which is lower than a second temperature T 2  which corresponds to the optimal one for the preparation of a specific coffee infusion. In other terms, by crossing the heat exchanger of preheater  30 , the cold supply water is heated up to reaching a first temperature T 1  by absorbing the heat which is transferred from the water in the tank  11  of boiler  12  and which acts as a heat-carrying fluid. 
     Heater  31  of the dispensing unit  4 , and in particular resistance  44  thereof, is controlled so as to ensure that the water contained therein reaches said second temperature T 2 , i.e. the optimal temperature for the preparation of the coffee infusion, which generally is from 70° C. to 95° C., preferably of about 82-85° C. 
     Conveniently, the heat exchanger of heater  28  of the water intended to prepare the tea infusion is sized so that at those operating conditions of boiler  12 , the water reaches a third temperature T 3 , which is suitable for preparing the tea infusion, i.e. at a temperature of about 70° C.-90° C. 
     Conveniently, if for example the frothing of the milk is required for the preparation of a cappuccino, or in any case milk requires heating, the operator will actuate the solenoid valve  18  so that the pressurized steam in the tank  11  of boiler  12  is released through dispenser  6 , thus creating a steam flow for heating and possibly frothing the milk. If a different pressure of the steam is required, the operator may act on the graduated wheel  66  and thereby adjust the pressure of the steam which is released from the dispenser to set it to the value desired, which will then remain constant each time the solenoid valve  18  is actuated and up to new adjustments by means of the wheel itself. 
     It is worth noting that even if increased quantities of steam for heating/frothing increased quantities of milk are taken from boiler  12 , the quantity of hot water corresponding to these increased quantities of steam is rather low and the quantity of cold water which is to be introduced into the tank  11  of boiler  12  for restoring the water released in the form of steam is equally as low. Advantageously, this ensures maintaining a significantly constant temperature of the water inside the boiler itself. 
     If the preparation of a coffee infusion is required, the operator actuates the solenoid valve  52 , which induces the release of water pushed by a traditional electrical pump (not depicted) towards the coffee powder at the optimal temperature (which corresponds to the second temperature T 2 ) required by the operator for that specific type of coffee so as to cause the desired infusion to be released from spout  48 . 
     Since the preheater  30  is sized so as to provide the water release at a temperature T 1  which corresponds or is close to the optimal temperature T 2  for the preparation of the coffee infusion, it is apparent that the significantly constant temperature of the water of boiler  12  ensures an increased constancy in temperature of the water which is released from preheater  30 , and therefore just as increased a constancy in temperature of the water with which the coffee infusion is prepared. 
     But even if temperature T 1  of the water which is released from preheater  30  undergoes small variations related to small variations of the water inside boiler  12 , the heater  31  provided inside the body  32  of the dispensing unit  4  would quickly take the temperature of the water back to the optimal value T 2  given the low thermal inertia of the unit itself and the increased sensitivity thereof to the heat regulation system. 
     If the preparation of a tea infusion is required, the operator actuates the solenoid valve  54  to induce the release of water through dispenser  8  at the optimal temperature T 3  for this function. 
     From the above description, the professional coffee machine according to the present invention is much more advantageous than traditional coffee machines because:
         due to the use of water which is heated by the boiler water by means of heat exchangers, its phenomenon of abrupt temperature lowering is avoided each time new cold water enters the boiler to replace that which is released in the form of pressurized steam for heating/frothing the milk;   due to a boiler operating under temperature and pressure conditions which are fixed and no longer bound to the different parameters required for the preparation of various quantities and preparation methods of frothed milk, water preheated to a fixed temperature close to that used for the preparation of the coffee infusion may be used;   due to the heating of the water for the preparation of the coffee infusion in two steps, with a preheating in the boiler to take the water to a temperature close to that of use, and with a final heating in the coffee dispensing unit, and due to the low thermal inertia thereof, there is a very quick response to the heat regulation system;   due to the particular system for constraining the coffee dispensing unit  4  to the coffee machine frame, increased heat insulation features of the unit itself are combined with an increased resistance to the inevitable mechanical stresses to which it is subjected during the operations of applying and removing the filter holder;   due to the heating of the water for preparing the tea infusion by means of exchanger, the machine has hot water available at the optimal temperature even with a boiler temperature which is higher than habitual ones, which does not allow the direct use of the boiler water for the preparation of the tea infusion;   due to the fine adjustability of the steam flow, the machine allows to have thermal energy in sufficient quantity to heat significant quantities of milk on the one hand, and on the other hand to use the low pressure steam for frothing limited quantities of milk, when required.       

     In particular, the machine according to the invention is different from WO 2011/145064 in that the latter:
         is not a professional machine, rather is a household machine,   does not have a boiler comprising a tank of at least 8 liters which is connected with the pressurized steam dispenser,   does not have, in sequence, a preheater which is associated with the boiler and is configured to heat the water to a first temperature T 1 , and a heater which is associated with the dispensing unit of the coffee infusion and is configured to heat the water from said first temperature T 1  to a second temperature T 2  which is the optimal one for that specific type of coffee,   does not provide for the supply water crossing the preheater to be heated by the water in the boiler by means of heat exchange,   does not provide for the coffee dispensing unit to comprise a heater and to be constrained to the machine frame by means of thermal insulating means.       

     Furthermore, the machine according to the present invention is different from EP 2133011 in that the latter:
         does not provide for the boiler to be sized for the thermo-controlled generation of pressurized steam and to be connected with a pressurized steam dispenser,   does not have a preheater which is associated with the boiler so that the water contained in said boiler heats, by heat exchange, the supply water which crosses the preheater itself;   does not provide for the heater of the coffee dispensing unit to be constrained to the machine frame by means of thermal insulating means.       

     Essentially, while the aforesaid traditional professional machines directly use the water in the boiler for the preparation of the coffee or tea infusion, the professional machine according to the present invention uses the water of the heater as a heat-carrying fluid for heating the water to be used for the preparation of the coffee or tea infusion by means of heat exchangers. In other terms, in the present invention, the water of the boiler releases heat to the water which circulates in the preheater, thus causing the heating of the latter to a first temperature T 1  which is close (that is, slightly less) or equal to a second temperature T 2 , which instead is the optimal one for the preparation of that specific coffee infusion. This is particularly advantageous because it allows a fine-tuned and quick adjustment to be obtained of the temperature of the water to be used for the coffee infusion and simultaneously allows dispensing pressurized steam to heat/froth the milk.