Note: Descriptions are shown in the official language in which they were submitted.
Case 19736
MIXING VA~ AND DI8P~:N~3ING SY8TE~
D133CR~.PTION
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Technical Field
The present invention is directed to a system which
S enables liquid beverage components to be mixed with
enhanced consistency, and particularly to an improved
mixing and dispensing system.
The preparation of beverages from concantrates has
made it possible to improve shipping and storing
efficiencies by eliminating large amounts of water. At
the point o~ service, concentrates have proven to be easy
to handle and mix with water to prepare beverages for
serving. Among the many improvements in mixing and
dispensing these beverages, has been the provision of
devices directly attached to a flexible conduit integral
with a concentrate container which seal the container
during storage, mix the concentrate with water, and
dispense the completed beverage into a serving container.
Due to their necessary simplicity, however, problems
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remain in their mi~ing efficiency and they often cause
~plash and splatter during dispensing.
Dilution of concentrates could be achieved with
uniformity by the addition of a mechanical agitator;
however, that would add expense and can create sanitation
problems unless a rigid cleaning regimen were adhered to.
There is a need to improve the completeness of mixing
consistent with the goals of convenience, sanitation and
cost. There is also a need to reduce the splash or
splatter which can result during dispensing.
.
~ac~aroun~ Art
,
The preparation of ready-to-drink beverages from
- beverage concentrates is essential to modern food service
operations. Both hot and cold beverages are prepared by
mixer-dispenser units. Typically, these devices mix a
beverage concentrate with water at a ratio of about 3:1 to
6:1 by volume water to concentrate. Beverage concentrates
for cold beverages include juice and juice-drink concen-
tra~es such as orange, lemon-lime, yrape, grapefruit,
lemonade, cranberry, cherry, and the liXe as well as tea
and coffee. Hot ready-to-drink beverages are prepared by
reconstituting beverage concentrates such a~ coffee or tea
with hot water. The concentrates can contain soluble as
well as dispersible ingredients. It is known to package
- 25 the concentrates in containers having integral dispensing
tubes which can be sealed until the time of use.
In U.S. Patent No. 4,750,645, Wilson and Godfrey
disclose a beveraye mixing and dispensing system designed
for operation with packaged beverage concentrates of the
type described. Their system utilizes a simple mixing
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valve which enables preparing beverages from concentrates
; with a high degree of convenience with maximum sanita-
tion. That mixing valve comprised an inner rotatable
member, an outer casing, and a flow restrictor within the
inner member positioned between an inlet for water and an
inlet for the beverage concentrate. By virtue of a
- centrally-located orifice in the flow restrictor, the
water was directed into contact with the incoming concen-
trate as a jet. The inner member was formed into a
dispensing spout at one end and was rotatable within the
outer member to close off the opening to the concentrate,
thereby enabling the valve assembly to be attached to a
dispensing tube on the concentrate container and to
effectively stopper it for shipment.
In practice, however, there have been instances where
beverages prepared with the Wilson and Godfrey system did
not create as effective mixing as would be desired.
Moreover, at higher pressures or flow rates, there was
sometimes a greater degrea of splash or splatter at the
dispenser opening than was acceptable to some users.
There remains a nesd ~or a valve of this type which can
provide improved operation.
Disclosure of Inv~ntio~
It is an object of the invention to enable the rapid
and complete mixing of liquid beverage components.
It is another obj~ct of the invention to provide an
improved mixing valve for preparing a beverage by diluting
a liquid concentrate.
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It is an object of the invention, in another of its
more particular aspects, to provide an improved mixing and
dispensing valve for preparing beverages by diluting con-
centrates with water and dispensing them with a minimum of
splash or splatter.
It is another and related object of the invention to
provide an improved mixing and dispensing valve for pre-
paring beverages by diluting concentrates with water to
- provide beverages with decreased tendency to separate as
by settling.
It is a further object of the invention, in one of
its more particular aspects, to provide an improved mixing
and dispensing valve for preparing beverages such as juice
drinks by diluting a juice concentrate with water at high
mix ratios of water to concentrate to achieve enhanced
mixing of ingredients and homogeneity in the beverage.
It is yet another object of the invention to provide
a method for preparing and dispensing beverages from
liquid concentrates with speed, simplicity, and effective
mixing with a minimum of splash and splatter.
These and other objects are achieved by the present
invention which provides an improved mixing valve, an
improved mixing and dispensing system, and an improved
method for preparing mixed beverages.
The mixing valve according to the invention com
prises: a primary conduit; a first liquid inlet into the
primary conduit: a second liquid inlet into the primary
conduit; a flow-restricting plate configured to split a
stream of liquid from the first inlPt into a plurality of
jets for introduction into a mixing chamber and a mixing
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chamber defined as the axial space within the primary
conduit extending between the flow-restricting plate and
an angularly-displaced dispensing nozzle. The jets each
originate from openings which are radially spaced from the
center of the flow-restricting plate. Accordinq to a
preferred embodiment, the second liquid inlet is trans-
verse to the longitudinal axis of the primary conduit.
Also preferred is a dispensing spout which extends
downwardly from the mixing chamber.
The improved mixing and dispensing system of the
invention comprises an outer casing within which the valve
- described above is rotatably positioned. Thus, the pri-
mary conduit forms an inner rotatable member which fits
within the outer casing to enable opening and closing of
the second inlet. In operation the second inlet is con-
nected to a supply line for beverage concentrate through a
male fitting on the outer casing.
The improved method for preparing beverages com-
prises: supplying water to a first liquid inlet into a
primary conduit; supplying a beverage concentrate through
a second liquid inlet into the primary conduit; passing
the water through a flow-restricting plate conPigured to
split the water into a plurality of radially-spaced jets
and to direct them into a mixing chamber which is defined
as an axial space within the primary conduit extending
betwe~n the flow-restricting plate and an an~ularly-
displaced dispensing nozzla; and flswing the resulting
mixture through a dispensing nozzle which is angularly
displaced from the longitudinal axis of the primary
conduit.
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srie~ Des~ription o~ the Dr~in~s
The invention will be better understood and its
advankages will be more fully appreciatad from the
. following detailed description, especially when read in
light of the accompanying drawings wherein:
Figure 1 i5 an exploded perspective view showing a
preferred embodiment of the mixing and dispensing system
of the in~ention;
Figure lA is view showing the rear portion of the
inner member shown in Figure 1, as viewed ~rom underneath
and behind;
Figure 2 is a perspective view with the parts shown
in Figure 1 in fully-assembled and operable position;
Figure 3 is a sectional view taken along line 3-3 in
Figure 1;
Figure 4 is a front elevation of a flow restrictor
element of the invention showing a plurality o~ radially-
spaced cut outs around its periphery;
Figure 5 is a side elavation of the flow restrictor
element shown in Figure 4;
Figure 6 is a sectional view in expanded scale of a
mixing chamber of the valve in Figura 1 showing the mixing
of a dilution liquid sntering a3 an array of radially-
spaced jets with a beverage concentrate; and
Figure 7 is a sectional view of a system o~ the
invention with the dispensing nozzle in closed position.
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Description_of the Preferrod Embodiment
The invention will be described below with reference
to seyeral representative embodiments with particular
emphasis placed on the preparation and dispensing of juice
drinks prepared by mixing concentrates and water. It will
be understood, however, that ~ther uses are contemplated.
It is in fact an advantage of the invention that the
invention can be employed with other liquids. The con-
centrates include dissolved solids and can include sus-
pended solids such as present in natural juice drinks suchas orange juice and those employed for cloud and the
like. The concentrates are desirably high in solids con-
tent and are intended typically for dilution at a ratio of
3:1 to 6:1 with water. The high concentration of solids
and the resulting high viscosities (e.g., typically on
the order of from 1500 to about 3500 centipoise) create
mixing difficulties.
Figure 1 is a perspective view showing a prePerred
embodiment of the mixing valve and dispensing system lO of
the invention in exploded form. The system lO is here
shown as comprised of two principal elements the mixing
valve section 12 and the outer casing 14~ Figure 2
illustrates how the mixing valve section 12 fits within
the outer casing 14 and is rotatable within it. The inner
and outer members are preferably constructed of the same
material which is preferably a thermoplastic polymer
capable of injection molding, e.g., polypropylene or
polystyrene. Alternatively, other plastics and even
metals can be employed singly or in combination.
The mixing valve section is formed primarily of a
primary conduit 16 and a dispensing nozzle 18 angularly
displaced from the longitudinal axis o~ the primary
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208a.~
conduit 16. The angle shown in the figures is essentially
a right angle or transverse relation which works well in
many embodiments. Others will permit different angles.
The primary conduit 16 has a first liquid inlet 20 and a
S second liquid inlet 22. The second liquid inlet is shown
here formed with its central axis transverse to the longi-
tudinal axis of the primary conduit 12. A flow-
restricting plate 24 is placed within the primary conduit
and between the first liquid inlet 20 and the second
liquid inlet 22. This can be better seen in Figures 3 and
6. The flow-restricting plate 24 is configured to split a
stream of liquid from the first inlet 20 into a plurality
of radially-spaced jets for contact and mixing with the
liquid entering from the second liquid inlet 22. Pre-
ferably, the jets are each radially spaced from the centerof the flowrestricting plate and the center of the plate
24 i~ on the longitudinal axis of the primary conduit.
The majority of mixing will take place internally of
the primary conduit, between the flow-restricting plate 24
and the dispensing nozzle 18. This space defines the
mixing chamber 30 which can be better seen in Figures 3
and 6. In the preferred embodiment, water will be
supplied to the first liquid inlet 20 and a beverage
concentrate will be supplied through the second beverage
inlet 22. The water is passed through the flow-
restricting plate 24 to split it into a plurality of
radially-spaced jets ~shown as 32 in Figure 6). The jets
of water 32 conv~rge with the concentrate in the mixing
chamber 30 to prepare a mixed bQverage which is flowed to
th~ dispensing nozzle 18. Mixing preferably continues in
the dispensing nozzle which is of-a length effective to
consume a substantial amount of the turbulent energy of
the fluids for mixing such that the liquid is dispensed
with a minimum of splash and spray without reducing
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in-glass mixing. It is in fact an advantage of the inven-
tion that splash and splatter can be reduced but mixing
action in the serving container can actually be enhanced.
The direction of liquid flows are preferred as shown with
water incoming horizontally, the concentrate entering
vertically and the mixed beverage being dispensed ver-
tically.
Figure 3 shows the flow-restricting plate 24 in
operable position within the primary conduit 16. This is
accomplished in the preferred embodiment by provision of
an annular ridge or seat 34 against which the plate 24 can
abut. If desired, this seat can be chamfered or otherwise
shaped to improve flow past it, but this is not required.
The flow-restricting plate is shown to have a plurality o~
radially-spaced cut out areas 36. This can be better seen
in the enlarged front and side elevatio~al views of
Figures 4 and 5. In the drawing these are shown as
radially spaced an equal amount from the center and
positioned around the periphery. In other embodiments,
they can be spaced from the periphery and if desired be
spaced at different radial extents from the center.
The cutouts, by virtue of the placement of the plate
24 against seat 34, will form openings the area of which
is defined as the area between the cutout periphery and
the inner edge of the seat 34. The total open area of the
; flow-restricting pIate 24 is the su~ of the areas of the
individual openings. The open area will gènerally be less
than 50% of the cross-sectional area of the mixing
chamber, preferably less than 25~ and typically from about
5 to about 15%. The drawings show five cut out areas 36.
The number chosen will however vary and can be any
reasonable number, e.g., from three to ten. Similarly,
the shape may vary from rounded or circular to square or
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otherwise. The shape and arrangement shown, however, work
well with water for diluting juice concentrates.
Reference to Figure 6 shows a mixing operation in
progress. A water supply pipe 40 fitted with a nipple 42
is shown (in phantom lines) inserted into the primary
conduit 16. Water pres~ures of at least 10 p5ig, typi-
cally from 30 to 60 psig are employed. Bcth the primary
conduit and the outer casing have cut out areas, 44 and 46
respectively, which form a keyway for engagement in the
preferred embodiment of a pin 44' on the nipple 42. As
can be seen from Figures 1, lA, and 7, the cutouts will
align when the nozzle 18 is inverted as for shipping.
This permits the nipple 42 and pin 44' to slide into
place. once in place, the nozzle 18 can be rotated down
from the position shown in Figure 7 to operable position
as shown in Figures 1, 2 and 6, locking the nipple 42 in
place.
The length to diameter ratio of the mixing cha~ber
will ~e sufficient to permit turbulent break-up of the
incoming stream of concentrate into droplets which can be
essentially completely mixed with and dissolved in the
water by the time the mixed beverage exits nozzle 18.
Typically, this ratio is with the range of 2:1 to
5:1, preferably from 3:1 to 4:1. For some sugar-free
beverage concentrates, the mix ratios will be higher,
e.g., 10:1 or even higher. Similarly, the spacing of the
plate 24 from the inlet 22 will have an effect on mixing.
Desirably, the mixing chamber side of the plate 24 is from
3 to 10 mm from the center of the inlet 22. The length of
nozzle 18 is important for effective dispensing with a
minimum of splash and splatter. Typically the nozzle will
have a length to diameter ratio of from 3:1 to 10:1,
preferably from 3:1 to 6:1 e.g., 3.5:1. Thus, for a
nozzle having an internal diameter of about 7 mm, the
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length will be from about 21 to about 42 mm in its pre-
ferred form.
Figure 6 also shows a tube 48 from a supply of
beverage concentrate. The tube is preferably flexible and
resilient and can be made for example of polyethylene,
silicona or surgical-type rubber or plastic tubing. The
tube 48 is shown telescoped over male fitting 50 which
provides a central channel 52. The channel 52 is in
communication with the inlet 22 in operable position shown
in Figure 6, but is opposite to it and closed from com-
munication with inlet 22 in closed position shown in
Figure 7. This configuration enables the valve and dis-
pensing assembly to be affixed to the supply tube 48 at
the location that the beverage concentrate is packaged to
seal the tube ~ffectively until use is desired. The use
of a flexible resilient tubing 48 permits feeding of
material by peristaltic pump means which progressively
compress the exterior of the tubing to move liquid through
it without the need for the liquid to come in~o direct
contact with the pump parts. Thus, the arrangement pro-
vides high conveni~nce along with sanitation.
Figure 6 shows one liquid entering the mixing chamber
30 as a plurality of jets 32, each radially spaced from
the center of the flow-restricting plate 24, formed by
openings 36 in the plate 24 and tha wall of mixing chamber
30 at the seat 34, and the other entering transverse~y to
the longitudinal axis of the primary conduit. The liquids
are turbulently mixed as they flow through the mixing
chamber 30 toward the dispensing nozzla 18. The degree of
mixing depends on the presence of a reasonable back
pressure of the water at the plate 24 and this is
generally maintained within the range of from 10 to 80
psig. Mixing is vigorous within the mixing chamber
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and continues in the dispensing nozzle which is of a
length effective to consume a substantial amount of the
turbulent ener~y of the fluids for mixing such that the
liquid is dispensed with a minimum of splash and platter.
In a preferred embodiment, a dilution liquid such as
water flows into the mixing chamber in radially-spaced
jets and a beverage concentrate is metered, such as by
paristaltic pump, into the mixing chamber transversely to
the axis of the chamber to cause the degree of turbulence
necessary to intimately mix the two liquids. The beverage
concentrate will typically measure from 40 to 65 degrees
brix and in some cases contain up to 15 weight %,
e.g., 4 to 12%, suspended solids. Viscosities typically
fall within the range of from about 500 to about 6000,
lS more narrowly from 1500 to about 3500 centipoise, as
measured by a ~rookfield Model LVT viscometer employing a
number 3 spindle at 12 rpm with a sample temperature of
40F. The watex will be mixed with the concentrate
typically in the ratio of 3:1 to 6:}. These high mix
ratios and high solids contents stress earlier mixing and
dispensing systems but can be handled efficiently by the
pr~sent invention, especially at low flow rates. Beve~
rages, such as prepared from juice concentrates show
better uniformity in the glass or other dispensing
container, both initially and over time.
':
The above description is for the purpose of teaching
the person o~ ordinary skill in the art how to practice
the present invention, and it is not intended to detail
all of those obvious modi~ications and variations of it
which will become apparent to the skilled worker upon
. reading the description. It is intended, howevex, that
all such obvious modifications and variations be included
.
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within the scope of the present invention which is defined
by the following claims. The claims are meant to cover
the claimed elements and steps in any arrangement or
sequence which is effective to meet the objectives there
intended, unless the context specifically indicates the
contrary.
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