Patent Description:
'In Cup' beverage vending machines create a beverage in a disposable cup and then present the disposable cup with the beverage therein to a consumer. Such 'In Cup' beverage vending machines typically use cups that are pre-filled with powdered ingredients and inject a liquid such as water (and/or milk and sugar) into the cups to form the desired beverage. The cups are held inside the machine in multiple stacks to maximize the number of cups that can be stored. The cups themselves are pre-filled with powdered ingredients and stacked one inside the other to facilitate ongoing handling.

In conventional "In Cup" beverage vending machines, the types of beverages that can be made is limited based on the pressure at which the water is injected into the cups. Specifically, such conventional "In Cup" beverage vending machines may only inject water into the cups at a single pressure or velocity which can enable it to deliver/make tea, coffee-based drinks, chocolate, cold fruit drinks, or the like. However, such machines are unable to create drinks like cappuccino, cold frappe, and the like which requires a high pressure water to be injected into the cups during beverage generation. Thus, a need exists for an "In Cup" beverage vending machine that can inject water at multiple pressures and/or velocities, dewater after a beverage is dispensed to a user, and prevent uncontrolled splashing during the dewatering. Examples of the prior art is disclosed in the patent applications published under the following numbers, <CIT>, <CIT>, <CIT> and <CIT>.

According to an aspect of the present invention there is provided an in-cup system for generating a beverage according to claim <NUM> and a dispensing nozzle for providing a fluid to a beverage ingredient located within a receptacle according to claim <NUM>.

A system, device, and/or method is provided for generating a beverage. For example, an in-cup system for generating a beverage is provided. The system includes a housing; a plurality of cups housed within the housing; a cup dispensing mechanism configured to dispense one of the plurality of cups to a delivery mechanism; and a fluid subsystem configured to introduce a fluid into the one of the plurality of cups that is positioned on the delivery mechanism. One or more of the plurality of cups may contain a beverage ingredient. The fluid delivery system may include a dispensing nozzle. The dispensing nozzle may include a first axial portion defining a first passageway having a first cross-sectional area and a second axial portion downstream of the first axial portion. The second axial portion defines a second passageway having a second cross-sectional area.

A first inlet may flow into the first passageway. The first inlet may be configured to receive the fluid at a first temperature. A second inlet may flow into the second passageway. The second inlet may be configured to receive the fluid at the first temperature. A third inlet may flow into the first passageway. The third inlet may be configured to receive the fluid at a second temperature. A fourth inlet may flow into the second passageway. The fourth inlet may be configured to receive the fluid at the second temperature. A dispensing outlet may be configured to dispense the fluid from the dispensing nozzle. The fluid received by the first inlet or the third inlet may be dispensed through the dispensing outlet at a first pressure or a first velocity. The fluid received by the second inlet or the fourth inlet may be dispensed through the dispensing outlet at a second pressure or a second velocity. The first pressure or the first velocity may be different than the second pressure or the second velocity.

A method, not encompassed by the wording of the claims, for providing a fluid from a dispensing nozzle to a beverage ingredient may be provided. The method includes providing a receptacle containing the beverage ingredient; positioning at least one of the dispensing nozzle or the receptacle so that an outlet of the dispensing nozzle is located proximate a receiving portion of the receptacle; dispensing the fluid, via a standard water flow, from the outlet of the dispensing nozzle to the receiving portion of the receptacle; and introducing the fluid, via a jetted water flow, from the outlet of the dispensing nozzle to the receiving portion of the receptacle. The fluid may be provided via the standard water flow for a predefined first duration or a predefined first volume. The fluid may be provided to the receiving portion of the receptacle via the jetted water flow after the fluid is provided to the receiving portion of the receptacle via the standard water flow.

A dispensing nozzle for providing a fluid to beverage ingredients located within a receptacle may be provided. The dispensing nozzle includes a first axial portion defining a first passageway having a first cross-sectional area, the first axial portion terminating at a first outlet; and a second axial portion defining a second passageway having a second cross-sectional area, at least a segment of the second axial portion being located downstream of the first outlet of the first axial portion and terminating at a dispensing outlet. The second cross-sectional area may be greater than the first cross-sectional area. Upon the fluid exiting through the first outlet of the first axial portion of the dispensing nozzle, the fluid may flow through the second passageway of the second axial portion to the dispensing outlet. The fluid exiting through the first outlet contacts an inner surface of the second axial portion prior to exiting the dispensing nozzle via the dispensing outlet thereby reducing a splattering of the fluid outside of the dispensing nozzle.

Moreover, the features and benefits of the invention are illustrated by reference to the examples. Accordingly, the invention expressly should not be limited to such examples illustrating some possible non-limiting combination of features that may exist alone or in other combinations of features; the scope of the invention being defined by the claims appended hereto.

Referring to <FIG> and <FIG>, a beverage dispensing system <NUM> is illustrated in accordance with an embodiment of the present invention. The beverage dispensing system <NUM> comprises a beverage dispensing machine (hereinafter "the machine") <NUM>, a cup dispensing mechanism <NUM> housed inside of the beverage dispensing machine <NUM>, and a fluid subsystem <NUM> housed inside of the beverage dispensing machine <NUM>. Operation of the beverage dispensing system <NUM> includes automatic dispensing of one cup from the cup dispensing mechanism <NUM> into a delivery mechanism <NUM>, filling the cup (which may pre-filled with a beverage ingredient) with hot or cold water, and then rotating or otherwise moving the delivery mechanism <NUM> to align the cup with an opening <NUM> in a door <NUM> of the machine <NUM> to present the cup with the beverage therein to a consumer. All of these actions are achieved by the beverage dispensing system <NUM> automatically upon a user putting money into the machine <NUM> (if required) and pressing a button associated with a particular beverage. In some embodiments, the machine <NUM> may be configured to operate without requiring a user to first put money into the machine <NUM>.

The machine <NUM> may include a housing <NUM> that includes a body portion <NUM> and the door <NUM> that can be closed (<FIG>) and open (<FIG>). The door <NUM> may be closed during normal use of the machine <NUM> and open during maintenance, cleaning, and/or when additional cups need to be inserted into the machine <NUM>. On the door <NUM>, there are a plurality of buttons <NUM>, each of which includes indicia, graphics, or labeling for a different type of beverage. For example, one of the buttons <NUM> may include a graphic image of a particular type of coffee and another one of the buttons <NUM> may include a graphic image of hot chocolate, iced or hot tea, plain or flavored water, a type of soup, or the like. Basically, each of the buttons <NUM> is associated with one of the types of beverages that the beverage dispensing system <NUM> is configured to create. As used herein, the term beverage may refer to drinkable beverages such as coffee, tea (hot and cold), hot chocolate, juices, seltzers, and the like as well as edible liquid-based food products such as soups.

The machine <NUM> may include a payment receiving section <NUM> (for receiving payment in coins, cash, or electronic payment which may include payment via a credit or debit card or payment via an electronic key that has money associated therewith) and/or a coin return area <NUM>. The machine <NUM> may be preset to operate without requiring payment in some instances, such as if the machine <NUM> is placed in a place of employment and the employer desires to provide free beverages from the machine <NUM> as a perk. The door <NUM> of the machine <NUM> may include the opening <NUM> which serves as a beverage pick-up zone where the user/consumer can pick up the beverage after it is made by the machine <NUM>.

As shown in <FIG>, the door <NUM> can be opened to expose an interior cavity <NUM> of the machine <NUM>, which may house the cup dispensing mechanism <NUM> and the fluid subsystem <NUM> as described herein. The cup dispensing mechanism <NUM> may be described in greater detail below with reference to <FIG> and the fluid subsystem <NUM> may be described in greater detail below with reference to <FIG>. The machine <NUM> may include a processor and/or circuitry <NUM> that includes the electronic components required for proper operation of the machine <NUM>. For example, the processor <NUM> may be configured to receive signals indicative of a choice of beverage selected by a consumer and in response to receiving such signals the processor <NUM> may initiate operation of the cup dispensing mechanism <NUM> and the fluid subsystem <NUM> so that the correct beverage is generated and provided to the consumer.

Example conduits of the fluid subsystem <NUM> are shown in <FIG>. The conduits may include a hot water low pressure dispense conduit <NUM>, a cold water low pressure dispense conduit <NUM>, and a high pressure dispense conduit <NUM> which may be used to dispense either hot water or cold water depending on the final beverage or other edible product being made with the machine <NUM>. The hot water low pressure dispense conduit <NUM>, the cold water low pressure dispense conduit <NUM>, and the high pressure dispense conduit <NUM> may be (e.g., may all be) operably coupled to a dispense nozzle <NUM>, which is illustrated and will be described in greater detail with reference to <FIG>, <FIG>, 19A, and 19B. The dispense nozzle (e.g., the same dispense nozzle <NUM>) may be used to dispense the cold water at low pressure, the cold water at high pressure, the hot water at low pressure, and the hot water at high pressure. Using the same dispense nozzle <NUM> for dispensing the hot and cold water at both high and low pressures is desirable in some examples. For example, using the same dispense nozzle <NUM> for dispensing the hot and cold water at both high and low pressures is desirable due to space restrictions. The dispense nozzle <NUM> may be positioned to ensure that water delivery into the cup positioned below the dispense nozzle <NUM> is co-axial to the center line of the cup.

The delivery mechanism <NUM> is illustrated schematically and broken away in <FIG> so that a cup <NUM> held thereby is visible. The delivery mechanism <NUM> is coupled to the housing <NUM> (such as via guide rails or the like) and is positioned beneath the dispense nozzle <NUM>. When the cup <NUM> is dispensed from the cup dispensing mechanism <NUM>, the cup <NUM> is held by the delivery mechanism <NUM> so that the water can be injected into the cup <NUM> from the dispense nozzle <NUM>. After the desired volume of water has been dispensed from the dispense nozzle <NUM> into the cup <NUM>, the delivery mechanism <NUM> may rotate to align the cup with the opening <NUM> in the door <NUM> so that it can be provided to the user.

As shown in <FIG> there may be a container <NUM> positioned on the floor of the interior cavity <NUM> within the housing <NUM>. The container <NUM> may serve as a slop bucket so that excess fluid can be captured in the container <NUM>. Thus, for example, the delivery area of the machine <NUM> may include a drip tray <NUM>. Such drip trays <NUM> are common in beverage vending machines so that if a user gets an incorrect drink by user or machine error or if the user simply does not want the drink, the user can pour the drink into the drip tray <NUM>. A drain conduit <NUM> may extend from the drip tray <NUM> to the container <NUM> so that any liquid poured into the drip tray <NUM> will flow into the container <NUM>. The liquid can then be collected into the container <NUM> until the machine <NUM> is serviced or cleaned, at which time the person performing the maintenance or cleaning may empty the container <NUM>.

Referring to <FIG>, a top plan view of the cup dispensing mechanism <NUM> is illustrated without any cups stacked thereon. The cup dispensing mechanism <NUM> comprises a carousel <NUM> that comprises a plurality of cup dispensing sections <NUM>, each of which is configured to hold a stack of cups and to dispense cups from that stack. The carousel <NUM> is configured to rotate about a rotational axis during operation of the beverage dispensing system <NUM> to align a desired one of the cup dispensing sections <NUM> with an actuator mechanism (not shown) and with the delivery mechanism <NUM> to dispense s desired cup into the delivery mechanism <NUM> where it can be filled with water in accordance with a beverage selection made by a consumer.

In <FIG>, a stack of cups <NUM> is depicted in one of the cup dispensing sections <NUM> and in that cup dispensing section <NUM> a top plate has been removed to expose the internal components that facilitate the dispensing of an individual cup. Each of the cup dispensing sections <NUM> may support a stack of cups holding a different beverage ingredient. As noted above and described further below, when the cups are inserted into the machine <NUM>, the cups are pre-filled with a beverage ingredient (e.g., coffee grounds, hot chocolate powder, tea, flavored water powder, soup base ingredients, etc.). Thus, when a beverage is selected by a consumer, a cup having the desired beverage ingredient is dispensed from the cup dispensing mechanism <NUM> and then either hot or cold water is added to create the beverage that is then provided to the consumer.

As described herein, in examples in which jetted water is used for a beverage, not encompassed by the wording of the claims, a predefined amount of water may be added (e.g., initially added) at a reduced or standard flow prior to adding the jetted water. The predefined amount of water may be an amount that is less than, equivalent to, or more than the amount of jetted water to be used in the beverage. The predefined amount of water at the reduced or standard flow may be a predefined volume of water, height of water, depth of water, and the like. For example, the predefined amount of water at the reduced or standard flow may be a layer (e.g., a thin layer) of water that coats a portion of the exposed beverage ingredients within a receptacle or the entire exposed portion of the exposed beverage ingredients within a receptacle. By adding water to the beverage ingredients at a reduced or standard flow prior to jetting the water, the amount of beverage ingredient disturbed may be reduced when the jetted water is added. For example, by adding a predefined (e.g.,, predetermined) amount of water to the beverage ingredients at a reduced or standard flow before adding jetted water to the beverage ingredients, the amount of beverage ingredient dispersed (e.g., blown about the cup and/or out of the cup) when the jetted water is added may be reduced or eliminated.

In an example, one or more cup dispensing sections <NUM> may support a stack of cups holding a coffee ingredient therein, other cup dispensing sections <NUM> may support a stack of cups holding a mixture of coffee, sugar, and whitener, other cup dispensing sections <NUM> may support a stack of cups holding hot chocolate, other cup dispensing sections <NUM> may support a stack of cups holding tea, and/or other cup dispensing sections <NUM> may support a stack of cups that are empty (so that the cups can hold plain water). Two or more of the cup dispensing sections <NUM> may support a stack of cups holding the same ingredient in some examples, although each cup dispensing section <NUM> may support a stack of cups holding different ingredients in other examples, which may depend on the total number of cup dispensing sections <NUM> available and the total number of beverages desired to be generated by the system <NUM>.

Referring to <FIG> and <FIG>, each of the cup dispensing sections <NUM> may include an opening <NUM> through which a cup is dispensed, four scrolls <NUM> that support the stack of cups and dispense the lowermost cup in the stack when desired (e.g., when a user pushes the button to dispense a beverage that is associated with a particular stack of cups), and a ring gear <NUM> that interacts with the four scrolls <NUM> as described further below to facilitate the dispensing of the cups. The four scrolls <NUM> are identical in structure in this embodiment, and the particular structure of the scrolls <NUM> will be described in greater detail below with reference to <FIG>. In the example, there may be two outer scrolls <NUM> that are spaced apart by a first distance and two inner scrolls <NUM> that are spaced apart by a second distance that is less than the first distance. There may be more or less than four scrolls <NUM> in other examples, and the spacing between the scrolls <NUM> may be modified to be different than that which is shown. In <FIG>, there is a cup or a stack of cups <NUM> positioned within the opening <NUM> of the cup dispensing section <NUM> that is shown in that figure.

Referring to <FIG> and <FIG>, the ring gear <NUM> has an inner surface <NUM> that faces the opening <NUM> and an opposite outer surface <NUM>. In an example, the inner surface <NUM> of the ring gear <NUM> may be smooth. The outer surface <NUM> of the ring gear <NUM> may include a plurality of sets of gear teeth <NUM> that are configured to interact with gear teeth <NUM> of the scrolls <NUM>. In an example, there are four sets of the gear teeth <NUM> arranged in a spaced apart manner along the outer surface <NUM> of the ring gear <NUM> so that each set of gear teeth <NUM> is located in the vicinity of one of the scrolls <NUM>. During operation, an actuator is coupled to the ring gear <NUM> and causes the ring gear <NUM> to rotate about a rotational axis (when a beverage associated with the particular cup dispensing section <NUM> is actuated/selected by a user/consumer). As the ring gear <NUM> rotates, the gear teeth <NUM> of the ring gear <NUM> engage the gear teeth <NUM> of the scrolls <NUM>, thereby causing the scrolls <NUM> to rotate about a rotational axis. The rotation of the scrolls <NUM> causes a lowermost cup of the stack of cups <NUM> to be separated from the remainder of the stack of cups <NUM> and thereby dispensed. This operation of the cup dispensing mechanism <NUM> will be described in greater detail below with reference to <FIG>.

Once a particular beverage is selected by a consumer, the carousel <NUM> of the cup dispensing mechanism <NUM> rotates such that all of the cup dispensing sections <NUM> rotate in tandem. The carousel <NUM> of the cup dispensing mechanism <NUM> rotates until the cup dispensing section <NUM> containing a stack of cups having the beverage ingredient that is associated with the particular beverage selected by the consumer is aligned with an actuator (not shown) of the cup dispensing mechanism <NUM>. Next, the actuator will actuate the ring gear <NUM> of that cup dispensing section <NUM> so that it rotates, which then causes the scrolls <NUM> of that cup dispensing section <NUM> to rotate, which causes dispensing of one of the cups held within that cup dispensing section <NUM> of the cup dispensing mechanism <NUM>.

Referring to <FIG>, the scrolls <NUM> will be described in detail. As noted above, each of the scrolls <NUM> includes a gear section having gear teeth <NUM> therein. The gear teeth <NUM> of the scrolls <NUM> interact with the gear teeth <NUM> of the ring gear <NUM> during operation to dispense a cup. Thus, each of the scrolls <NUM> is rotatable about a rotational axis A-A during this operation, the rotational axes A-A being parallel to a rotational axis of the ring gear <NUM> and to a rotational axis of the carousel <NUM>.

The scroll <NUM> comprises a support ledge <NUM> that is configured to support a rim of a lowermost cup of a stack of cups, thereby supporting the entire stack of cups. The support ledge <NUM> is level or planar to facilitate the support of the rim of the cup as described herein. Specifically, referring briefly to <FIG> and <FIG>, the support ledges <NUM> of the four scrolls <NUM> collectively support the stack of cups <NUM> by the rim of the lowermost cup in the stack of cups <NUM> resting atop of the support ledges <NUM>.

Referring back to <FIG>, each of the scrolls <NUM> also comprises a cup splitter <NUM> protruding from an outer surface <NUM> of a main body <NUM> of the scroll <NUM>. The cup splitter <NUM> is configured to force two adjacent cups in a stack of the cups (e.g., the lowermost cup and the second lowermost cup) to separate from one another so that the lowermost cup can be dispensed. The cup splitter <NUM> comprises a bottom surface <NUM> and a top surface <NUM>. In an example, the top surface <NUM> of the cup splitter <NUM> is flat and the bottom surface <NUM> of the cup splitter <NUM> is inclined. The bottom surface <NUM> of the cup splitter <NUM> may be oriented oblique to the axis A-A. Stated another way, the cup splitter <NUM> may have a tip portion <NUM>, and a height of the cup splitter <NUM> measured between the bottom and top surfaces <NUM>, <NUM> of the cup splitter <NUM> increases as the cup splitter <NUM> extends circumferentially away from the tip portion <NUM>. This is because the top surface <NUM> of the cup splitter <NUM> is flat and level (and perpendicular to the axis A-A) whereas the bottom surface <NUM> of the cup splitter <NUM> is inclined or angled. Thus, as the scroll <NUM> rotates, the cup splitter <NUM> wedges between the lowermost cup and the second lowermost cup to drive the lowermost cup downwardly away from the second lowermost cup so that the lowermost cup is dispensed.

Referring to <FIG>, the operation of the cup dispensing mechanism <NUM> will be described along with illustrations showing the dispensing of a lowermost cup <NUM> from a stack of cups <NUM>. <FIG> illustrates one of the cup dispensing sections <NUM> of the cup dispensing mechanism <NUM> whereby the scrolls <NUM> are supporting the stack of cups <NUM>. A rim <NUM> of the lowermost cup <NUM> of the stack of cups <NUM> rests on the support ledges <NUM> of the four scrolls <NUM>. A bottom portion of the lowermost cup <NUM> (and some of the other cups in the stack of cups <NUM>) extends through the opening <NUM> in the cup dispensing section <NUM>.

Referring to <FIG>, the same cup dispensing section <NUM> of the cup dispensing mechanism <NUM> is illustrated, but in <FIG> the ring gear <NUM> has rotated slightly in a clockwise direction and the scrolls <NUM> have rotated slightly in a counter-clockwise direction. Specifically, as the actuator (not shown) causes the ring gear <NUM> to rotate, the interaction between the gear teeth <NUM> of the ring gear <NUM> and the gear teeth <NUM> of the scrolls <NUM> causes the scrolls <NUM> to also rotate. As the scrolls <NUM> begin to rotate, the rim <NUM> of the lowermost cup <NUM> is no longer supported by the support ledges <NUM> of the scrolls <NUM>. However, the stack of cups <NUM> remains supported by the scrolls <NUM> because upon this first degree of rotation the rim of the second lowermost cup <NUM> in the stack of cups <NUM> rests atop of the top surface <NUM> of the cup splitter <NUM> of the scrolls <NUM>. The lowermost cup <NUM> remains attached to the second lowermost cup <NUM> due to friction between the cups.

Referring to <FIG>, as the scrolls <NUM> continue to rotate in the counter-clockwise direction, the cup splitter <NUM> wedges itself in between the lowermost cup <NUM> and the second lowermost cup <NUM> to force the lowermost cup <NUM> to separate from the second lowermost cup <NUM> and be dispensed. Because the bottom surface <NUM> of the cup splitter <NUM> is angled, rotation of the scrolls <NUM> causes the lowermost cup <NUM> to be pushed downwardly away from the second lowermost cup <NUM>. Specifically, as the scrolls <NUM> rotate the distance between the portion of the top surface <NUM> of the cup splitter <NUM> that supports the second lowermost cup <NUM> and the portion of the bottom surface <NUM> of the cup splitter <NUM> that is contacting the lowermost cup <NUM> increases, which increases the size of the space/distance between the lowermost cup <NUM> and the second lowermost cup <NUM>. Eventually, there is insufficient friction between the lowermost cup <NUM> and the second lowermost cup <NUM> for the lowermost cup <NUM> to remain attached to the stack <NUM>. Furthermore, at this time the lowermost cup <NUM> is not supported by the scrolls <NUM> or any other component of the cup dispensing mechanism <NUM>. Thus, once a sufficient space is created between the lowermost cup <NUM> and the second lowermost cup <NUM>, the lowermost cup <NUM> is dispensed through the opening <NUM>.

Referring to <FIG>, the lowermost cup <NUM> is illustrated having been separated from the second lowermost cup <NUM> such that the lowermost cup <NUM> is being dispensed through the opening <NUM>. The lowermost cup <NUM> is then held by the delivery mechanism <NUM> as the fluid subsystem <NUM> injects water into the lowermost cup <NUM> to generate the desired beverage as the water mixes with the ingredient pre-filled in the lowermost cup <NUM>. The lowermost cup <NUM> can then be presented to the consumer with the beverage therein, such as by rotating the delivery mechanism <NUM> as described above.

Referring to <FIG> and <FIG>, once the lowermost cup <NUM> in the stack has been dispensed, the ring gear <NUM> is made to rotate in the opposite direction. Thus, during dispensing of the lowermost cup <NUM> from the stack the ring gear <NUM> was rotating in a clockwise direction and after dispensing of the lowermost cup <NUM> from the stack the ring gear <NUM> rotates in a counter-clockwise direction. The direction at which the ring gear <NUM> rotates could be opposite to that which is described herein. Specifically, the ring gear <NUM> is rotated in the opposite direction to reset the position of the ring gear <NUM> and of the scrolls <NUM> back to the position of <FIG>. Thus, the ring gear <NUM> and the scrolls <NUM> rotate back to the initial position whereby the previously denoted second lowermost cup <NUM> (which is now the lowermost cup because the previously denoted lowermost cup <NUM> has been dispensed) rests atop of the support ledges <NUM> of the scrolls <NUM>. Similar to that which was described above, rotation of the ring gear <NUM> causes rotation of the scrolls <NUM> due to the interaction between the gear teeth <NUM> of the ring gear <NUM> and the gear teeth <NUM> of the scrolls <NUM>.

In an example, the ring gear <NUM> and the scrolls <NUM> may not rotate a full <NUM>°. Rather, the ring gear <NUM> and the scrolls <NUM> may rotate up to <NUM>° in some examples, or up to any one of <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>°, <NUM>° in other embodiments. Specifically, the ring gear <NUM> and the scrolls <NUM> may rotate up to <NUM>° (or any of the other distances) in the first direction during dispensing of the lowermost cup <NUM>, and then the ring gear <NUM> and the scrolls <NUM> may rotate up to <NUM>° (or any of the other distances) in a second direction that is opposite the first direction to "reset" back to the non-dispensing position.

Referring to <FIG>, the fluid subsystem <NUM> will be described. The fluid subsystem <NUM> may include one or more components. For example, fluid subsystem <NUM> may include a chiller assembly <NUM> and a hot tank assembly <NUM> that are both operably coupled to a nozzle (such as dispense nozzle <NUM>) via an arrangement of piping, tubing, or conduits so that hot or cold water can be dispensed into the cup <NUM> as needed to create a desired beverage. Although the figures provided herein may show fluid subsystems having one or more conduits connected to one or more inlets of a dispenser nozzle, it should be understood that the number of conduits and associated inlets of nozzle are non-limiting and are for illustration purposes only. For example, example subsystems may include four nozzles that couple to each of the four inlets of dispenser nozzle <NUM>, as described herein.

Chiller assembly <NUM> may contain an amount of water at a cold temperature. For example, chiller assembly <NUM> may contain an amount of water at a temperature of between <NUM> and <NUM>, more specifically <NUM> and <NUM>, and more specifically approximately <NUM>. The chiller assembly <NUM> may not hold water therein, but may cool water as the water passes therethrough during beverage generation. The hot tank assembly <NUM> may contain an amount of water at a hot temperature. For example, the hot tank assembly <NUM> may contain an amount of water at a temperature of between <NUM> and <NUM>, more specifically <NUM> and <NUM>, and more specifically <NUM> and <NUM>. The water at the hot temperature and/or the cold temperature may be received and/or dispensed by the nozzle, as described herein. The water may be received via a source. The source of the water may be a tank holding the water or a set of components, such as one or more conduits, heaters, chillers, and the like.

Conduits may include low pressure cold water dispense conduit <NUM> operably coupled to the chiller assembly <NUM> and to the dispense nozzle <NUM>; the low pressure hot water dispense conduit <NUM> operably coupled to the hot tank assembly <NUM> and to the dispense nozzle <NUM>; and the high pressure water dispense conduit <NUM> that is operably coupled to the chiller assembly <NUM> and to the hot tank assembly <NUM> as well as to the dispense nozzle <NUM>. It should be appreciated that the use of the term conduit may include one conduit or multiple conduits that are fluidly and/or mechanically coupled together. One or more components may be located along the various components, as provided on <FIG>.

As used herein, the terms "low pressure" and "high pressure" may be used to describe the pressure and/or the velocity of the water immediately downstream of the outlet of the dispense nozzle <NUM>. In examples, a high pressure may include a number of bars of pressure, such as nine bars of pressure, fifteen bars or pressure, and the like. A low (e.g., standard) pressure may be a pressure less than nine bars of pressure or fifteen bars of pressure. For example, a low pressure may include four bars of pressure, six bars of pressure, etc. It should be understood, however, that these values of high and low pressure are for illustration purposes only and are non-limiting.

Further, the terms "low pressure" and "high pressure" may be used to describe pressures that are different relative to each other without being limited to specific values. Thus, it should be appreciated that water injected at high pressure is injected at a higher pressure and/or velocity than water injected at low pressure. The low pressure dispensing for the cold water may be a first pressure and/or a first velocity and the high pressure dispensing for the cold water may be a second pressure and/or a second velocity, with the second pressure being greater than the first pressure and/or the second velocity being greater than the first velocity. Similarly, the low pressure dispensing for the hot water may be a third pressure and/or a third velocity and the high pressure dispensing for the hot water may be a fourth pressure and/or a fourth velocity, the fourth pressure being greater than the third pressure and/or the fourth velocity being greater than the third velocity.

The conduits may include a main cold dispense conduit <NUM> extending from the chiller assembly to a divert valve <NUM> that diverts the main cold dispense conduit <NUM> into either the low pressure cold water dispense conduit <NUM> or the high pressure water dispense conduit <NUM>. When cold water is being used, the cold water will flow from the chiller assembly <NUM> into the main cold dispense conduit <NUM>, and from the main cold dispense conduit <NUM> either to the lower pressure water dispense conduit <NUM> or to the high pressure water dispense conduit <NUM> depending on whether the cold water should be dispensed at a low pressure or a high pressure. In either case, the water (e.g., water from main cold dispense conduit <NUM>, high pressure water dispense conduit <NUM>, low pressure cold water dispense conduit <NUM>, and may be dispensed through a single nozzle, such dispense nozzle <NUM>.

The conduits may include a hot water dispense conduit <NUM> that extends from the hot tank assembly <NUM> to a divert valve <NUM>, which is coupled to the high pressure water dispense conduit <NUM>. When the machine needs to dispense the hot water at a high pressure, the water flows from the hot tank assembly <NUM> through the hot water dispense conduit <NUM> to the divert valve <NUM>, from the divert valve <NUM> to the high pressure dispense conduit <NUM>, and from there to the dispense nozzle <NUM>. When the machine <NUM> needs to dispense the hot water at a low pressure, the water flows from the hot tank assembly <NUM> through the low pressure hot water dispense conduit <NUM> to the dispense nozzle <NUM>, as described herein with reference to <FIG>. The hot tank assembly <NUM> may be coupled to low pressure hot water dispense conduit <NUM> via hot dispense valve <NUM>.

The high pressure water dispense conduit <NUM> may be fluidly coupled to several components. For example, high pressure water dispense conduit <NUM> may be fluidly coupled a jet pump <NUM>, a one-way check valve <NUM>, an air pump <NUM>, a pressure relief valve <NUM>, and purge/jet valve <NUM>. Additional components of the fluid subsystem <NUM> may include inlet valve <NUM>, pressure regulator <NUM>, chiller pump <NUM>, water filter <NUM>, inlet divert valve <NUM>, drain tube <NUM>, as well as others.

The fluid subsystem <NUM> may be configured to inject the water into the cup <NUM> in one or more (e.g., different) ways. As described herein, the fluid subsystem <NUM> can inject the water into the cup in one or more ways via a single dispense nozzle (such as dispense nozzle <NUM>). For example, the fluid subsystem <NUM> can inject cold water into the cup <NUM> via the dispense nozzle <NUM> at a low pressure (e.g., at the first pressure and/or the first velocity). The fluid subsystem <NUM> can inject the cold water into the cup <NUM> via the dispense nozzle <NUM> at a high pressure (e.g., at the second pressure and/or the second velocity). The second pressure is greater than the first pressure and the second velocity is greater than the first velocity. The fluid subsystem <NUM> can inject the hot water into the cup <NUM> via the dispense nozzle <NUM> at a low pressure (e.g., at the third pressure and/or the third velocity). And the fluid subsystem <NUM> can inject the hot water into the cup <NUM> via the dispense nozzle <NUM> at a high pressure (e.g., at the fourth pressure and/or the fourth velocity). As described herein, the fourth pressure is greater than the third pressure and the fourth velocity is greater than the third velocity.

The pressure at which the water is injected may be dictated by the flow rate of the liquid and the cross-sectional area of the portion of the dispense nozzle <NUM> that the water passes through before entering the cup <NUM>. For example, when the hot water is dispensed at the low pressure, it may be made to flow by gravity alone and it may flow through a portion of the dispenser having a larger cross-sectional area whereas when the hot water is dispensed at the high pressure, it may be made to flow by pump action and it may flow through a portion of the dispenser having a smaller cross-sectional area. As described herein, the dispense nozzle <NUM> may have a section with a reduced internal diameter such that the water that flows through that section will be dispensed at a higher pressure. Dispensing the water at a higher pressure may be desirable so that the water can cause a powder (such as milk powder) to foam for making beverages that require foam. Beverages that require foam include, for example, a cappuccino. An example dispense nozzle <NUM> that facilitates a multi-pressure dispensing through a single nozzle will be described below with reference to <FIG>, <FIG>.

Referring to <FIG>, subsystem <NUM> will be described in filling the hot tank assembly <NUM> with water. Arrows provided on <FIG> show the direction of water flow within the conduits during the filling of the hot tank. example, to fill the hot tank assembly <NUM>, the water flows a mains water supply (e.g., downstream of an inlet valve <NUM>) through the inlet valve <NUM>, a pressure regulator <NUM>, a water filter <NUM>, an inlet divert valve <NUM> that diverts the incoming water to either the chiller assembly <NUM> or the hot tank assembly <NUM>, and a hot water fill conduit <NUM>. The water may bypass the chiller pump <NUM> during hot tank filling, although in other examples the chiller pump <NUM> may be activated. The hot water fill conduit <NUM> flows the water into the hot tank assembly <NUM>. To flow the water in this manner, the chiller pump <NUM> is activated, the inlet valve <NUM> is opened, and the portion of the inlet divert valve <NUM> that permits the water to flow into the hot water fill conduit <NUM> is opened.

Referring to <FIG> subsystem <NUM> will be described in dispensing the hot water from the hot tank assembly <NUM> through the dispense nozzle <NUM> at a low pressure. Arrows provided on <FIG> show the direction of water flow within the conduits during the low pressure hot water dispensing. When a beverage or other food item made with the beverage machine <NUM> requires hot water to be dispensed at a low pressure, a hot dispense valve <NUM> is opened, which causes the water in the hot tank assembly <NUM> to flow through the low pressure hot water dispense conduit <NUM>. The water may flow from the hot tank assembly <NUM> into the low pressure hot water dispense conduit <NUM> via gravity, as can be seen from the fact that there are no pumps located along the low pressure hot water dispense conduit <NUM>. In examples, the water may be pumped. As described with respect to <FIG>, the low pressure hot water dispense conduit <NUM> may be coupled to a first portion <NUM> of the dispense nozzle <NUM> having a first minimum cross-sectional area. Using this flow path, the hot water may be dispensed at the low pressure (and/or velocity) into the cup <NUM>.

Referring to <FIG>, subsystem <NUM> will be described in dispensing the cold water from the chiller assembly <NUM> through the dispense nozzle <NUM> at a low pressure. Arrows provided on <FIG> show the direction of water flow within the conduits during the low pressure cold water dispensing. example, if a drink selected by a consumer requires cold water to be injected into the cup <NUM> at a low pressure, the chiller pump <NUM> may be activated to pump water through the inlet valve <NUM>, the pressure regulator <NUM>, the water filter <NUM>, the inlet divert valve <NUM>, the cold water inlet conduit <NUM>, and into and through the chiller assembly <NUM>. From the chiller assembly <NUM>, the water may be pumped into the main cold dispense conduit <NUM>, through the divert valve <NUM>, and through the low pressure cold water dispense conduit <NUM> to the dispense nozzle <NUM> where it is dispensed into the cup <NUM> below. The low pressure cold water dispense conduit <NUM> is coupled to the first portion <NUM> of the dispense nozzle <NUM> just like the low pressure hot water dispense nozzle <NUM>. Thus, using this flow path, the cold water is dispensed at the low pressure into the cup <NUM>.

Referring to <FIG>, subsystem <NUM> will be described in dispensing the hot water from the hot tank assembly <NUM> through the dispense nozzle <NUM> at a high pressure. Arrows provided on <FIG> show the direction of water flow within the conduits during the high pressure hot water dispensing. For example, if a drink selected by a consumer requires hot water to be injected into the cup <NUM> at a high pressure (such as, to foam a milk powder or the like), the divert valve <NUM> is opened to allow water to flow from the hot water dispense conduit <NUM> into the high pressure water dispense conduit <NUM>. Next (or simultaneously) the jet pump <NUM> may be activated to pump the water from the hot tank assembly <NUM> through the hot water dispense conduit <NUM> and into the high pressure water dispense conduit <NUM>.

From the high pressure water dispense conduit <NUM>, the water flows into a second portion <NUM> of the dispense nozzle <NUM>. The second portion <NUM> of the dispense nozzle <NUM> has a second minimum cross-sectional area which is less than the first minimum cross-sectional area of the first portion <NUM> of the dispense nozzle <NUM>. Due to this smaller cross-sectional area of the second portion <NUM> of the dispense nozzle <NUM> and/or because the water is being pumped rather than fed by gravity, the water flowing along the pathway shown in <FIG> exits the dispense nozzle <NUM> with a higher pressure and velocity than the water flowing along the pathway shown in <FIG> and described herein.

Referring to <FIG>, subsystem <NUM> will be described in purging the hot water high pressure flow path shown and described with reference to <FIG>. Arrows provided on <FIG> show the direction of water flow within the conduits during the purge. The arrows show the direction of water flow. The flow path shown in <FIG> is identical to that shown in <FIG> except the purge/jet valve <NUM> prevents the water from flowing to the dispense nozzle <NUM> but instead forces it to flow through a recirculation conduit <NUM> and back into the hot tank assembly <NUM>. The purge cycle can also be used to sanitize the jet system by taking water from the hot tank <NUM> and running it through the system and returning it to the hot tank <NUM> with a small flush cycle to the nozzle <NUM>. Any water returned to the hot tank <NUM> may subsequently be pasteurized.

Referring to <FIG>, subsystem <NUM> will be described in dispensing the cold water from the chiller assembly <NUM> through the dispense nozzle <NUM> at a high pressure. Arrows provided on <FIG> show the direction of water flow within the conduits during the high pressure cold water dispensing. example, if a drink selected by a consumer requires cold water to be injected into the cup <NUM> at a high pressure, the chiller pump <NUM> is activated and the divert valves <NUM>, <NUM> are altered so that the water flows through the inlet valve <NUM>, the pressure regulator <NUM>, the chiller pump <NUM>, the water filter <NUM>, the inlet divert valve <NUM>, the cold water inlet conduit <NUM>, into the chiller assembly <NUM>, through the main cold dispense conduit <NUM>, past the diverter valve <NUM> and into the cold water jet introduction conduit <NUM>, through the diverter valve <NUM> and into the high pressure dispense conduit <NUM> to and through the second portion <NUM> of the dispense nozzle <NUM>.

As described herein, the second portion <NUM> of the dispense nozzle <NUM> has a second minimum cross-sectional area which is less than the first minimum cross-sectional area of the first portion <NUM> of the dispense nozzle <NUM>. Due to this smaller cross-sectional area of the second portion <NUM> of the dispense nozzle <NUM> and the fact that the water is being pumped by the chiller pump <NUM> and the jet pump <NUM>, the water flowing along the pathway shown in <FIG> exits the dispense nozzle <NUM> with a higher pressure and velocity than the water flowing along the pathway shown in <FIG> and described herein.

In some examples, not encompassed by the wording of the claims, when a high pressure injection of water is to be used as described above with regard to <FIG> (hot water) and <FIG> (cold water), an initial shot of water at low (e.g., standard) pressure (e.g., water flow) may be injected (e.g., injected first). The initial shot of water may cover a portion of the ingredients, a layer (e.g., the top layer) of the ingredients, and the like. The initial shot of water at the standard flow may be provided for a predefined duration, a predefined volume of water, or a predefined height within the receptacle holding the beverage ingredients. A predefined delay (e.g., a delay between three-quarters of a second to three seconds, such as <NUM> second, although the delay may be shorter or longer in examples) may follow the initial shot of water. The predefined delay (e.g., the delay between the first water shot and the initiation of jetting) may improve the solubilization and/or mixing of beverage ingredients, such as powdered ingredients.

Upon expiration of the predefined delay, the predefined volume of water, and/or the initial shot of water reaching a predefined height within the receptacle, water may be provided at a jetted water flow (e.g., high pressure).

Providing an initial shot of water at low pressure (e.g., to cover ingredients), followed by a delay before jetting with high pressure may provide many benefits over conventional systems. For example, by covering the beverage ingredients (e.g., powder ingredients) with an initial shot of water at low pressure, the dispersion of the beverage ingredients (e.g., powder ingredients) upon a jetting of water may be mitigated or eliminated. In addition to reducing or eliminating the dispersion of the beverage ingredients, following an initial shot of water a low pressure with a jetted water may provide better mixing of beverage ingredients, foam creation, and the like.

Referring to <FIG>, a process will be described for purging the cold water high pressure flow path shown and described with reference to <FIG>. The conduits that are highlighted are those that are used during the purge process and the arrows show the direction of water flow. The flow path shown in <FIG> is identical to that shown in <FIG> except the purge/jet valve <NUM> prevents the water from flowing to the dispense nozzle <NUM> but instead forces it to flow through the recirculation conduit <NUM> and into the hot tank assembly <NUM>.

There may be a desire or need to dewater the fluid subsystem at the end of a vend (e.g., at the end of the generation of a beverage). The dewatering may be provided to drive out water remaining in the conduits. <FIG> illustrates an example dewatering with respect to fluid subsystem <NUM>. In examples the dewatering may be achieved by introducing air into the fluid subsystem <NUM> to force flow of the water therethrough, as described herein. The dewatering may provide several benefits, such as one or more of: (<NUM>) restoring the fluid subsystem to a known state with respect to the volume of water left in the feed pipes; (<NUM>) reducing the build-up of scale (e.g., residual water left and open to atmosphere will evaporate leaving the minerals that can build up within a system and cause blockages in the conduits); (<NUM>) maintaining system hygiene (such as hygiene of water downstream of filters and/or water within one or more components (e.g., a boiler) that cannot be re-sanitized); or (<NUM>) giving a consistent temperature delivery, as water left in pipes downstream of the boiler may cool and impact the temperature of the initial water shot).

As shown in <FIG>, the dewatering may include activating the air pump <NUM> that is positioned along the high pressure dispense conduit <NUM> to force any water left in the high pressure dispense conduit <NUM> to flow therealong towards the dispense nozzle <NUM>. As a result of this process, any water in the high pressure dispense conduit <NUM> that is downstream of the jet pump <NUM> is made to flow to the dispense nozzle <NUM>. The water that flows to the dispense nozzle <NUM> during the dewatering may flow into a cup if a cup remains positioned below the dispense nozzle <NUM>. However, in preferred embodiments the fluid subsystem <NUM> is not dewatered until after a user has removed the cup with the vended beverage therein from the beverage pick-up zone of the machine <NUM>. Thus, the water flowing out the dispense nozzle <NUM> during the dewatering does not end up in the user's cup for drinking, but is simply expelled from the fluid subsystem <NUM>.

In that regard, and as described herein, the machine <NUM> may include a drip tray <NUM> in the drink delivery area beneath the dispense nozzle <NUM>. The drip tray <NUM> may be fluidly coupled to the container <NUM> (e.g., the slop bucket) via a drain conduit <NUM>. For example, if there is no cup positioned on the drip tray <NUM> beneath the dispense nozzle <NUM> during the dewatering, the water that is dispensed from the dispense nozzle <NUM> during the dewatering will flow through the drip tray <NUM>, into and through the drain conduit <NUM>, and into the container <NUM> where it can later be disposed of. In examples, there may be a delay after a beverage is vended and before the dewatering takes place. In examples it may be desirable to delay the dewatering of the fluid subsystem <NUM> until the cup with beverage has been removed from the collection area by the user and the delivery mechanism <NUM> has rotated back inside the machine <NUM>. Such activity may be achieved using sensors to determine whether the cup has been removed, using a timer, or the like. After this point the high pressure dispense conduit <NUM> can be dewatered safely and in a controlled way with the water fed into the container <NUM> (e.g., the collection bucket or the slop bucket). Although the dewatering may be delayed until the delivery mechanism <NUM> has rotated back inside the machine <NUM> (after the cup is removed from the delivery mechanism <NUM>, the delivery mechanism <NUM> rotates back into the machine <NUM>), this is not required in all examples and the dewater could occur directly after the user has removed the cup with beverage and even before the delivery mechanism <NUM> has rotated back inside the machine <NUM>.

As described herein, a downside of the dewatering may include the last of the water leaving the system may splatter out of the dispense nozzle <NUM>. Splattering may occur because there is a mix of air and water exiting the dispense nozzle <NUM> (e.g., exiting simultaneously) when the last of the water leaves the system. The splattering may cause: (<NUM>) a mess around the drink delivery area of the beverage vending machine; (<NUM>) uncontrolled splashing/splattering onto the surface of the beverage, which may affect the quality of the foam/crema; and/or (<NUM>) hot water splashing in areas where human hands could be present. The design of dispense nozzle <NUM> may eliminate such splattering, as described herein.

Referring to <FIG>, an example dispensing nozzle (e.g., dispense nozzle <NUM>) will be described. The dispense nozzle <NUM> may include a first portion <NUM> and a second portion <NUM>. The dispense nozzle <NUM> may include a third portion <NUM> positioned so that the water exiting the first and second portions <NUM>, <NUM> enters into the third portion <NUM> prior to the water exiting the dispense nozzle <NUM>. The third portion <NUM> may be downstream of one or more (e.g., each) of the first and second portions <NUM>, <NUM>. The third portion of the dispense nozzle <NUM> may include an outlet <NUM> of the dispense nozzle <NUM> through which the water may exit the dispense nozzle <NUM> to be injected into a cup or into the drip tray when a cup is not located on the drip tray such as during dewatering. In an example, the second portion <NUM> of the dispense nozzle <NUM> may be coaxial with the third portion <NUM> of the dispense nozzle <NUM>. The first portion <NUM> of the dispense nozzle <NUM> may be oriented at an oblique angle relative to the third portion <NUM> of the dispense nozzle <NUM>.

The first portion <NUM> of the dispense nozzle <NUM> may define an internal passageway having a first cross-sectional area. The second portion <NUM> of the dispense nozzle <NUM> may define an internal passageway having a second cross-sectional area. The third portion <NUM> of the dispense nozzle <NUM> may define an internal passageway having a third cross-sectional area. The first cross-sectional area may be greater than the second cross-sectional area in examples. The third cross-sectional area may be greater than the second cross-sectional area. The first and third cross-sectional areas may be the same, or either one may be slightly larger than the other in examples.

During use of the fluid subsystem <NUM>, the water that flows through the first portion <NUM> of the dispense nozzle <NUM> may be dispensed from the dispense nozzle <NUM> at the low pressure or low velocity. The water that flows through the second portion <NUM> of the dispense nozzle <NUM> may be dispensed from the dispense nozzle <NUM> at the high pressure or high velocity. The water that flows through the second portion <NUM> of the dispense nozzle <NUM> may be dispensed from the dispense nozzle <NUM> at the high pressure or high velocity because, in part, the cross-sectional area of the internal passageway of the second portion <NUM> is smaller than the cross-sectional passageway of the internal passageway of the first portion <NUM>. The water that flows through the second portion <NUM> of the dispense nozzle <NUM> may be dispensed from the dispense nozzle <NUM> at the high pressure or high velocity due to the flow rate of the water flowing into the first portion <NUM> as compared to the second portion <NUM> (e.g., due to the water flowing via gravity or pumping at different pressures).

An outlet <NUM> of the second portion <NUM> of the dispense nozzle <NUM> may be upstream of the outlet <NUM> of the dispense nozzle <NUM>. During the dewatering, the water being removed from the fluid subsystem <NUM> may flow through the second and/or third portions <NUM>, <NUM> of the dispense nozzle <NUM>. The high pressure nozzle (e.g., the second portion <NUM> of the dispense nozzle <NUM>) may be shielded by being located inside and/or upstream of the larger third portion <NUM> of the dispense nozzle <NUM>. The third portion <NUM> having a cross-sectional area that is greater than the cross-sectional area of the portion <NUM> and/or outlet <NUM> may serve as a shield when the fluid is dispensed from outlet <NUM>. As the shield is positioned below the high pressure jet, splatter radiating outwards from outlet <NUM> may be contained by the shield. The splatter contained by the shield may run down the inside of the shield and drop vertically downwards (e.g., downwards toward outlet <NUM>). The splatter (e.g., free-falling splatter contained by the shield) may fall into the beverage vessel (e.g., receptacle, cup) to be consumed by the user and may not be directed to the drip tray or countertop, which may result in reduced mess. In an example, if the dewatering might impact the quality of the foam produced, the beverage dispenser may allow the cup to be removed (e.g., removed first) and the dewatering may be directed into the drip tray. In such example, the shielding may reduce the splattering to the tray (e.g., not the surrounding counter).

The distance from outlet <NUM> to outlet <NUM> may result in a reduced (or elimination of) splattering of water leaving the second portion <NUM>. The cross section of outlet <NUM> being larger than the cross section of second portion <NUM> may result in a reduced (or elimination of) splattering of water leaving the second portion <NUM>. For example, as the system is being dewatered, splattering (e.g., splattering) of water that may occur at the end of the dewatering cycle as the water is mixed with air may occur (e.g., mostly occur) at the outlet <NUM> of the second portion <NUM> of the dispense nozzle <NUM> rather than at the outlet <NUM> of the dispense nozzle <NUM>. The splattering (e.g., splattering) water may fall vertically downwards from the outlet <NUM> of the second portion <NUM> of the dispense nozzle <NUM> to and through the outlet <NUM> of the dispense nozzle <NUM>. As a result, mess (e.g., splashing of water) typically produced by conventional nozzles will be reduced and/or prevented, as the water leaving the dispense nozzle <NUM> through the outlet <NUM> will not splatter (e.g., splatter).

Referring to <FIG>, another example dispense nozzle <NUM> is illustrated in cross-section to illustrate the various areas of the sections of the interior passageway. In the nozzle of <FIG>, the hot and cold water may enter (e.g., may both enter) the dispense nozzle <NUM> through an opening (e.g., the same opening). The opening in which the hot and hot water may enter is indicated as jet flow opening <NUM> when the water is being injected as a jet (e.g., at high pressure/velocity). The cold water may enter the dispense nozzle <NUM> through the low flow opening <NUM> when the cold water is being injected at low pressure. The hot water may enter the dispense nozzle <NUM> through the low flow opening <NUM> when the hot water is being injected at low pressure. The hot and/or cold water conduits for the low pressure injection may be combined upstream of the dispense nozzle <NUM> to reduce the number of openings into the nozzle, although in examples additional openings may be provided (e.g., to provide additional conduits for low flowing, jet flowing, hot, and cold water provided to the dispense nozzle <NUM>).

Benefits may be provided if the openings are kept separate. For example, providing separate openings <NUM>, <NUM> may reduce component count for the fluid subsystem <NUM>, minimize turbulence in the line (which may be an issue for the hot dispense), and reduce heat transfer which may occur if both hot and cold water were flowing through the same conduits. It should be understood that the positioning and the number of openings shown in the drawings are for illustration purposes only. The positions of the openings <NUM>, <NUM> and/or the number of openings <NUM>, <NUM> may be modified from that which is shown in some examples. Moreover, although the dispense nozzle <NUM> is shown as being formed from distinct components, in other examples the dispense nozzle <NUM> may be a one-piece unitary structure.

<FIG> illustrates how the fluid subsystem <NUM> may deal with an overpressure situation by pumping the water out of the high pressure dispense conduit <NUM> and into the recirculation conduit <NUM>. For example, upon an overpressure situation, the pressure relief valve <NUM> may open so that the water can flow to the recirculation conduit <NUM>.

Air pump <NUM> may be used to mix additional air with water during a beverage vending procedure, may allow for the creation of additional beverage types. In an example, the hot tank <NUM> is vented to the atmosphere. In other examples, the hot tank <NUM> may not be vented so that the fluid subsystem <NUM> may operate as a closed system. The fluid subsystem <NUM> may use an open loop duration control for activation of the jet cycle to control drink volume. For example, the fluid subsystem <NUM> may activate for set periods of time during the jet cycle rather than being a specific volume control.

A flow meter may be positioned on the inlet to the jetting pump to calibrate and/or measure drink volumes in other examples. The fluid subsystem <NUM> may enable jetting (high pressure) and existing (low pressure) water systems to be combined which provides higher flow rate and a different exit pattern, such as low pressure combined with a jet centre. The fluid subsystem <NUM> may be capable of injecting water at high pressure and low pressure (e.g., injecting water at high pressure and low pressure simultaneously), with various combinations of hot and cold water. Such features may increase the beverage making possibilities including allowing for more beverages to be made and increasing the quality of the beverages made.

<FIG> shows an example fluid subsystem in which a device (e.g., a pump) may not be used to provide (e.g., pump) hot and/or cold water to a beverage. For example, pump <NUM> may not be used to provide a cold jet shot. The cold water (e.g., cold jetted water) may be provided via an inlet water pressure. Although <FIG> shows the pump not being used for cold jetted water, it should be understood that such example is for illustration purposes only. For example, a pump may not be used to provide jetted hot water. By avoiding the use of the pump, temperature fluctuations of the conduits (e.g., from previous vends) may not impact current vends. For example, conduits using pump during prior vends may be heated or cooled, depending on whether the vend is a cool beverage or a hot beverage. If the prior beverage is a hot beverage, for example, the temperature of a current cold beverage using the same conduit(s) may be affected by the hot beverage. By avoiding the pump (and accompanying conduits), the possibility of the current beverage being affected by the temperature of the prior beverage is reduced or eliminated.

<FIG> show another example dispensing nozzle, shown as dispensing nozzle <NUM>. <FIG> shows dispensing nozzle <NUM> in a disassembled configuration. <FIG> and <FIG> show dispensing nozzle <NUM> in an assembled configuration. Dispensing nozzle <NUM> includes four inlets, although in examples dispensing nozzle could include more or less than four inlets. The inlets receive fluid (e.g., water) that is received by the nozzle <NUM> and/or serve as a passageway for the received fluid. For example, the inlets may receive hot and/or cold water, jetted flow fluid, standard flow fluid, and the like. Jetted flow fluid may include fluid flowing at a high pressure or a high velocity, as described herein. Standard flow fluid may include fluid flowing at a low pressure or a low velocity, as described herein. The flow rate of a fluid (e.g., water) may include a measurement of how much fluid (e.g. water) passes through the nozzle. The flow rate of a fluid may be increased via a pump and/or via a decreased internal passageway of the nozzle, as described herein. In an example, the flow rate may be between <NUM> and <NUM> grams per <NUM> seconds (g/<NUM>), and more particularly between <NUM> and <NUM>/<NUM>. A jetted flow rate may be <NUM>/<NUM>, and a standard flow rate may be less than the jetted flow rate, such as <NUM>/<NUM>. It should be understood that such examples are for illustration purposes only and are non-limiting.

As shown on <FIG>, dispensing nozzle <NUM> may include hot jetted flow inlet <NUM>, cold jetted flow inlet <NUM>, cold standard flow inlet <NUM>, and hot standard flow inlet <NUM>. Hot jetted flow inlet <NUM> and cold jetted flow inlet <NUM> may be collectively referred to as jetted inlets. Although hot jetted flow inlet <NUM> and cold jetted flow inlet <NUM> may be jetted inlets, hot jetted flow inlet <NUM> and cold jetted flow inlet <NUM> may relate to fluids that flow at pressures or velocities that differ from one another. Hot standard flow inlet <NUM> and cold standard flow inlet <NUM> may be collectively referred to as standard flow (or low flow) inlets. Although hot standard flow inlet <NUM> and cold standard flow inlet <NUM> may be standard inlets, hot standard flow inlet <NUM> and cold standard flow inlet <NUM> may relate to fluids that flow at pressures or velocities that differ from one another. In examples, fluid related to one or more of hot jetted flow inlet <NUM>, cold jetted flow inlet <NUM>, hot standard flow inlet <NUM>, and cold standard flow inlet <NUM> may flow at variable rates. For example, fluid relating to hot standard flow inlet <NUM> may flow at variable flow rates.

The jetted inlets may receive fluid (e.g., water) at a high pressure and/or a high velocity. The jetted inlets may receive fluid that is provided at a high pressure and/or a high velocity via a pump (pump <NUM>). Jetted inlets may also, or alternatively, be associated with structural features that may result in a jetted flow. For example, the jetted inlets may be associated with one or more conduits that have an outlet including a cross-section (e.g., width) that is small (e.g., smaller than one or more portions of the conduit). An example is the small cross-section (e.g., width W3), shown on <FIG>, as width W3 is smaller than width W2. The fluid flowing through width W2 of second portion <NUM> and pushing through the outlet of third portion <NUM> having width W3 may result in the fluid exiting the outlet of second portion <NUM> at an increased (e.g., high) pressure.

The standard inlets may receive fluid at a pressure and/or velocity that is less than the jetted inlets. For example, the standard inlets may receive fluid that is not provided via a pump (e.g., pump <NUM>). It should be understood that the configuration of the hot, cold, standard flow, and/or jetted flow inlets are for illustration purposes only. The inlets may be arranged in other configurations.

Upon entering dispensing nozzle <NUM>, fluid may move within one or more shafts and/or one or more portions, such as first portion <NUM>, second portion <NUM>, third portion <NUM>, fourth portion <NUM>, first shaft <NUM>, second shaft <NUM>, and/or third shaft <NUM>. One or more of the portions may be axial portions and/or one or more of the shafts may be axial shafts. For example, fluid received via hot jet inlet <NUM> and/or cold jet inlet <NUM> may flow into first portion <NUM>, second portion <NUM>, third portion <NUM>, and fourth portion <NUM>. Fluid received via hot standard inlet <NUM> and/or cold standard inlet <NUM> may flow into (e.g., only flow into) fourth portion <NUM>. As described herein, an example definition of the term flow may include the direction in which fluid moves, for example, from one or more inlets, conduits, passageways to one or more other conduits or passageways.

One or more of the portions <NUM>, <NUM>, <NUM>, <NUM> may form one or more other portions, such as upper portion <NUM> and lower portion <NUM> (<FIG>, <FIG>). Upper portion <NUM> and lower portion <NUM> may be axial portions. Upper portion <NUM> may relate to an inner passageway and lower portion <NUM> may relate to an inner passageway. The inner passageways of upper portion <NUM> and lower portion <NUM> may be fluidly coupled to one another. As shown on <FIG>, <FIG>, the inner passageways of upper portion <NUM> and lower portion <NUM> may overlap one another. The inner passageway of upper portion <NUM> may dispense (e.g., via an inner outlet) fluid into the lower portion <NUM>. The fluid dispensed from the upper portion <NUM> to the lower portion <NUM> may exit the nozzle <NUM> via outlet <NUM>.

One or more of the portions (e.g., axial portions) of the nozzle <NUM> may overlap one or more other portions of the nozzle <NUM>. For example, one or more of the portions of the nozzle <NUM> may overlap one or more other portions such that the inlets and outlets of the portions are located within one or more of the portions (e.g., the other portions). As an example, as shown on <FIG>, upper portion <NUM> may include an internal passageway that includes an outlet that dispenses fluid within nozzle <NUM>. For example, the outlet of upper portion <NUM> may dispense fluid within lower portion <NUM>. The outlet that dispenses fluid within nozzle <NUM> may include a constricting component. The constricting component may be narrowed to width W3, as shown on <FIG>, although the constricting component can be formed as other configurations in examples. The narrowing of the constricting component may restrict fluid that is encountering the constricting component. By restricting the fluid, the pressure or the velocity of the fluid may exit the outlet within nozzle <NUM> at an increased pressure or velocity. The fluid that exits the outlet of upper portion <NUM> may enter via one or more inlets, such as one or more jetted inlets. For example, the fluid that exits the outlet of upper portion <NUM> may enter via one or more of hot jetted flow inlet <NUM> or cold jetted flow inlet <NUM>.

Fluid received within hot jet <NUM> or cold jet <NUM> may move within upper portion <NUM> and lower portion <NUM>. Fluid received within hot standard <NUM> or cold standard <NUM> may move within (e.g., may only move within) lower portion <NUM>. Fluid received within hot jet <NUM> may move within first shaft <NUM>, second shaft <NUM>, and/or third shaft <NUM>, whereas fluid received within hot standard inlet <NUM> may move within (e.g., only within) third shaft <NUM>. The inlets may couple to dispensing nozzle <NUM> via one or more components, such as one or more coupling components. As an example, cold jet inlet <NUM> may couple to dispensing nozzle <NUM> via cold jet coupling <NUM> and/or cold standard inlet <NUM> may couple to dispensing nozzle <NUM> via cold standard coupling <NUM>. In examples, one or more of the inlets may directly connect to the shafts of dispensing nozzle <NUM>, such as hot standard inlet <NUM> coupling directly to third shaft <NUM>.

Dispensing nozzle <NUM> may include one or more outlets (such as outlet <NUM>) through which the fluid may exit the dispensing nozzle <NUM> to be injected into a cup or into the drip tray when a cup is not located on the drip tray, as described herein. Outlet <NUM> of the dispense nozzle <NUM> may be coaxial with hot jet <NUM> of the dispensing nozzle <NUM>. One or more inlets of dispensing nozzle <NUM>, such as cold jetted flow inlet <NUM>, cold standard flow inlet <NUM>, and/or hot standard flow inlet <NUM>, may be oriented at an oblique angle relative to the outlet <NUM> of the dispense nozzle <NUM>.

The hot jet inlet <NUM>, cold jetted flow inlet <NUM>, cold standard flow inlet <NUM>, and/or hot standard flow inlet <NUM> may provide fluid to internal passageways. The internal passageways may relate to first portion <NUM>, second portion <NUM>, third portion <NUM>, and/or fourth portion <NUM>. As described herein, one or more of first portion <NUM>, second portion <NUM>, third portion <NUM>, and/or fourth portion <NUM> may form upper portion <NUM> and/or lower portion <NUM>. The internal passages may have cross-sectional areas. The cross-sectional areas of the internal passageways may have one or more widths, such as width W1, width W2, width W3, and/or width W4 shown on <FIG>, <FIG>. One or more of the cross-sectional areas (e.g., widths of the cross-sectional areas) of the inlets may be greater (or smaller) than one or more of the cross sectional areas (e.g., widths of the cross-sectional areas) of the other inlets. In examples, the cross-sectional areas (e.g., widths of the cross-sectional areas) of an internal passageways may be greater (or smaller) than the cross-sectional areas of other portions of the nozzle <NUM>, such as the inlets and/or outlets of nozzle <NUM>. In another example, the cross-sectional area of a portion of the nozzle (e.g., lower portion <NUM>) may be greater (or smaller) than the cross-sectional area of one or more other portions of the nozzle <NUM>, such as upper portion <NUM>.

From the hot jetted inlet <NUM>, the water may flow into first portion <NUM> of the dispense nozzle <NUM>. As described herein, in some examples the term flow may relate to direction in which fluid may pass through a conduit or passageway. The term flow may also, or alternatively, relate to a relationship (e.g., a structural relationship that may be directional) between one or more inlets, passageways, conduits, or the like. For example, hot jetted inlet <NUM> may flow into first portion. In examples, the fluid received via the hot jetted inlet <NUM> may flow from first portion <NUM> through second portion <NUM> and exit the internal passageway via an internal outlet located at third portion <NUM>.

The cross-sectional areas of portions <NUM>, <NUM>, <NUM> may decrease as the fluid flows from the first portion through the third portion. Width W3, associated with the internal outlet located at third portion <NUM>, may be smaller than width W2 associated with the second portion <NUM>, which may be smaller than width W1 associated with the first portion <NUM>. Due to this smaller cross-sectional area (e.g., width) of the portions according to the flow of fluid, and/or because the water is being pumped rather than being fed by gravity, the water received via hot jetted inlet <NUM> and flowing along the pathway shown in <FIG> may exit the internal outlet (e.g., at third portion <NUM>) and/or outlet <NUM> of dispense nozzle <NUM> with a higher pressure and velocity than the water received via cold standard inlet <NUM> or hot standard inlet <NUM>.

The fluid received via cold jetted inlet <NUM> may exit outlet <NUM> of dispense nozzle <NUM> with a higher pressure and velocity than the water received via cold standard inlet <NUM> or hot standard inlet <NUM>. The cross-sectional area (e.g., width W4) of the fourth portion <NUM> may be larger than the cross-sectional area (e.g., width W3) of the outlet of the third portion <NUM> in which fluid is provided to fourth portion <NUM>. As shown on <FIG>, the fourth portion <NUM> may be downstream of the internal outlet (having width W3) and/or the fourth portion <NUM> may terminate at outlet <NUM>. Fluid received via cold standard inlet <NUM> and/or hot standard inlet <NUM> may not exit outlet <NUM> at such a high pressure or velocity because the passageways in which the standard inlets are associated (such as conduits within the fourth portion) do not have similarly small cross-sectional areas.

As described herein, dispense nozzle <NUM> includes first portion <NUM>, second portion <NUM>, third portion <NUM>, and fourth portion <NUM>. First portion <NUM>, second portion <NUM>, and third portion <NUM> may form upper portion <NUM>, and fourth portion <NUM> may form lower portion <NUM>. Third portion <NUM> may be an outlet. For example, third portion <NUM> may be an outlet that provides fluid from second portion <NUM> to fourth portion <NUM>. Third portion <NUM> may be an outlet that provides fluid from upper portion <NUM> to lower portion <NUM>. As shown on <FIG> and <FIG>, the cross-sectional areas (e.g., widths of the cross-sectional areas) of the first portion <NUM>, second portion <NUM>, third portion <NUM>, and fourth portion <NUM> may differ in size. As an example, the cross-sectional areas (e.g., widths of the cross-sectional areas) of the first portion <NUM>, second portion <NUM>, third portion <NUM>, and fourth portion <NUM> may differ (e.g., increase or decrease) in size. Width W1 of first portion <NUM> may be larger (or smaller) than the width W2 of second portion <NUM>. The width W2 of second portion <NUM> may be larger (or smaller) than width W3 of third portion <NUM>. Width W3 of third portion <NUM> may be larger (or smaller) than Width W4 of fourth portion <NUM>, and so on.

The cross-sectional areas (e.g., widths of the cross-sectional areas) of the upper portion <NUM>, and lower portion <NUM> may differ in size. As an example, the cross-sectional areas (e.g., widths of the cross-sectional areas) of the upper portion <NUM> and lower portion <NUM> may differ (e.g., increase or decrease) in size. Width W1, width W2, and width W3 of upper portion <NUM> may be larger (or smaller) than width W4 of lower portion <NUM>. Width W3 of upper portion may define a width of the output from the upper portion <NUM> to the lower portion <NUM>.

During use of the fluid subsystem <NUM>, fluid (e.g., water) that flows through the cold standard inlet <NUM> and/or hot standard inlet <NUM> may be dispensed from the dispense nozzle <NUM> at the low pressure or low velocity. Water received from cold standard inlet <NUM> and/or hot standard inlet <NUM> may flow through the second shaft <NUM> and/or third shaft <NUM> of the dispense nozzle <NUM> and be dispensed from the dispense nozzle <NUM> at the low pressure or low velocity.

Water that flows through the cold jetted inlet <NUM> and/or hot jetted inlet <NUM> may be dispensed from the dispense nozzle <NUM> at the high pressure or high velocity. Water received from cold jetted inlet <NUM> and/or hot jetted inlet <NUM> may flow through the first shaft <NUM>, second shaft <NUM>, and/or third shaft <NUM> of the dispense nozzle <NUM> and be dispensed from the dispense nozzle <NUM> at the high pressure or high velocity. As described herein, water received from cold jetted inlet <NUM> and/or hot jetted inlet <NUM> may be dispensed from the dispense nozzle <NUM> at the high pressure or high velocity due to the cross-sectional areas (e.g., widths) of the passageways from which the jetted fluid flows being reduced as compared to the cross-sectional areas (e.g., widths) of the passageways from which the standard fluid flows.

As described herein, fluid (e.g., water) may be dispensed at a high velocity, in part, due to the different cross-sectional areas (e.g., widths of the cross-sectional areas) of the first portion <NUM>, second portion <NUM>, third portion <NUM>, and/or fourth portion <NUM>. For example, water may be dispensed at a high velocity, in part, because width W3 of the third portion <NUM> is smaller than width W2 of the second portion <NUM>, which is smaller than width W1 of the first portion <NUM>. Water may be dispensed at a high velocity due to the flow rate of the water flowing into the first portion <NUM> as compared to the second portion <NUM> and third portion <NUM>, as described herein (e.g., due to the water flowing via gravity or pumping at different pressures as described above).

Outlet <NUM> is downstream of the third portion <NUM> and fourth portion <NUM>. Because width W4 of fourth portion <NUM> is larger than width W3 of third portion <NUM>, the water exiting from third portion <NUM> may be shielded. For example, the water may be shielded by an inner surface, such as walls of the fourth portion <NUM> that are wider apart than the walls of the third portion <NUM>. The shielding of the water via the inner surface of the fourth portion <NUM> may reduce or eliminate splattering of fluid (e.g., water) as the water exits from the third portion <NUM>. The fourth portion <NUM> having a cross-sectional area (e.g., width W4) that is greater than the cross-sectional area (e.g., width W3) of third portion <NUM> and/or the cross-sectional area (e.g., width W2) of second portion <NUM> may serve as a shield when the fluid is dispensed from inner outlet at third portion <NUM>.

As the shield is positioned below the high pressure jets (e.g., hot jetted inlet <NUM> and/or cold jetted inlet <NUM>), splatter radiating outwards from the inner outlet at third portion <NUM> may be contained by the shield. The splatter contained by the shield may run down the inside of the shield and drop vertically downwards (e.g., downwards toward outlet <NUM>). The splatter (e.g., free-falling splatter contained by the shield) may fall into the beverage vessel (e.g., receptacle, cup) to be consumed by the user and may not be directed to the drip tray or countertop, which may result in reduced mess. In an example, if dewatering might impact the quality of the foam produced, the beverage dispenser may allow the cup to be removed (e.g., removed first) and the dewatering may be directed into the drip tray. In such example, the shielding may reduce the splattering to the tray (e.g., not the surrounding counter).

For example, the splattering of fluid (e.g., water) may contact one or more walls of the fourth portion <NUM> (located within nozzle <NUM>). Upon or after contacting the inner surface of the fourth position, the splattering of the fluid may fall in a substantially vertical direction. In an example, gravity may cause the fluid to fall in a substantially vertical direction, although in other examples the fluid may move in one or more other directions. The fluid may move in one or more other directions via an assisting device, such as a fan, conduit, contoured design, and the like. The splattering may exit the nozzle <NUM> without a reduced or eliminated mess. The splattering may exit the outlet <NUM> or one or more other exits. In an example, the splattering may be held within one or more cavities or conduits of nozzle <NUM> and be removed at a later date.

The water being removed from the fluid subsystem <NUM> (e.g., during dewatering) may flow through the second and third portions <NUM>, <NUM> of the dispense nozzle <NUM>. The high pressure nozzle (e.g., the second portion <NUM> and/or third portion <NUM>, associated with the hot jetted inlet <NUM> and/or cold jetted inlet <NUM>) may be shielded by being located inside dispense nozzle <NUM>. For example second portion <NUM> and third portion <NUM> may have a width (e.g., width W2, W3) that is less than width W4 of fourth portion <NUM>. Splattering that occurs may be contained by the inner surface (e.g., walls) within fourth portion <NUM>, as the walls within fourth portion <NUM> are within the cavity of dispense nozzle <NUM>. Splattering that occurs may be contained by the walls within fourth portion <NUM> as the splattering may contact the walls separate from (far from) the outlet <NUM> of the dispense nozzle <NUM>. Splattering of water may fall (e.g., fall vertically downwards) from one or more portions (e.g., fourth portion <NUM>) of the nozzle <NUM> to outlet <NUM> of the dispense nozzle <NUM>. As a result, splattering of water that may produce a mess around conventional nozzles may be reduced or eliminated, as the water leaving the dispense nozzle <NUM> through the outlet <NUM> may fall vertically out of the nozzle and will not cause a splattering of the water.

In the nozzle <NUM> of <FIG>, hot water may enter the dispense nozzle <NUM> through hot jetted inlet <NUM> when hot water is being injected as a jet (e.g., at high pressure/velocity) and/or cold water may enter the dispense nozzle <NUM> through cold jetted inlet <NUM> when cold water is being injected as a jet (e.g., at high pressure/velocity). In examples, the hot water may (e.g., may also) enter the dispense nozzle <NUM> through the hot standard inlet <NUM> when the hot water is being injected at low pressure and/or the cold water may enter the dispense nozzle <NUM> through the cold standard inlet <NUM> when the cold water is being injected at low pressure.

One or more of the standard and jetted inlets may be used simultaneously, for example, to provide additional water flow from the nozzle <NUM>. For example, to provide additional cold water flow from nozzle <NUM>, cold water may enter the dispense nozzle <NUM> through the cold jet inlet <NUM> and cold standard inlet <NUM> when the cold water is being injected at low pressure. In other examples, cold water may enter the dispense nozzle <NUM> through the cold jet inlet <NUM> and cold standard inlet <NUM> when the cold water is being injected at a high pressure. To provide additional hot water flow, hot water may enter the dispense nozzle <NUM> through the hot jet inlet <NUM> and hot standard inlet <NUM> when the hot water is being injected at low pressure. Hot water may enter the dispense nozzle <NUM> through the hot jet inlet <NUM> and hot standard inlet <NUM> when the hot water is being injected at a high pressure.

The hot and cold water conduits (e.g., internal passageways) for the low and/or high pressure injections may be combined (e.g., combined upstream) of the dispense nozzle <NUM>, for example, to reduce the number of openings into the nozzle <NUM> and/or the number of conduits within the nozzle <NUM>. Although <FIG> show dispense nozzle <NUM> with four inlets, it should be understood that this number of inlets is for illustration purposes only. In examples, the number of inlets may be greater (e.g., five, six, seven, eight) or less (e.g., three, two,) than four inlets. For example, a nozzle may include six inlets that include two standard inlets for cold standard flow and/or two standard inlets for hot standard flow. The positions of the openings (e.g., inlets <NUM>, <NUM>, <NUM>, <NUM>) may be modified from that what is shown. Moreover, although the dispense nozzle <NUM> is shown as being formed from more than one component, in examples the dispense nozzle <NUM> may be a one-piece unitary structure.

Claim 1:
An in-cup system (<NUM>) for generating a beverage, the system (<NUM>) comprising:
a housing (<NUM>);
a plurality of cups (<NUM>) housed within the housing (<NUM>), one or more of the plurality of cups (<NUM>) containing a beverage ingredient;
a cup dispensing mechanism (<NUM>) configured to dispense one of the plurality of cups (<NUM>) to a delivery mechanism (<NUM>); and
a fluid subsystem (<NUM>) configured to introduce a fluid into the one of the plurality of cups (<NUM>) that is positioned on the delivery mechanism (<NUM>), the fluid delivery system (<NUM>) comprising a dispensing nozzle (<NUM>), the dispensing nozzle (<NUM>) comprising:
a first axial portion (<NUM>) defining a first passageway (<NUM>) having a first cross-sectional area and a second axial portion (<NUM>) downstream of the first axial portion (<NUM>), the second axial portion (<NUM>) defining a second passageway (<NUM>) having a second cross-sectional area;
a first inlet (<NUM>) fluidly coupled to the first passageway (<NUM>) and configured to introduce the fluid into the first passageway (<NUM>) at a first temperature;
a second inlet (<NUM>) fluidly coupled to the second passageway (<NUM>) and configured to introduce the fluid into the second passageway (<NUM>) at the first temperature;
a third inlet (<NUM>) fluidly coupled to the first passageway (<NUM>) and configured to introduce the fluid into the first passageway (<NUM>) at a second temperature;
a fourth inlet (<NUM>) fluidly coupled to the second passageway (<NUM>) and configured to introduce the fluid into the second passageway (<NUM>) at the second temperature; and
a dispensing outlet (<NUM>) configured to dispense the fluid from the dispensing nozzle (<NUM>);
wherein the fluid introduced into the first passageway (<NUM>) by the first inlet (<NUM>) or the third inlet (<NUM>) is configured to be dispensed through the dispensing outlet (<NUM>) at a first pressure or a first velocity;
wherein the fluid introduced into the second passageway (<NUM>) by the second inlet (<NUM>) or the fourth inlet (<NUM>) is configured to be dispensed through the dispensing outlet (<NUM>) at a second pressure or a second velocity;
wherein the first pressure or the first velocity is different than the second pressure or the second velocity; and
characterized in that:
the first temperature is different than the second temperature; and
the first, second, third, and fourth inlets (<NUM>, <NUM>, <NUM>, <NUM>) are distinct from one another.